Come to see me at Pie Mania this Saturday, Dec. 7 at Builder's Source, 308 Menual NE, 1 to 3 PM for my free pie making demonstration. The event lasts until 5 PM and there will be 8 other chefs and benefits the Road Runner Food Bank.
Going to London? If so, put 100 Hoxton, a new Mediterranean and Middle Eastern restaurant on your "Must Do" list. For more information, check out my latest blog.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
This simple yet luscious do-ahead dessert is just right for a brunch. The layers of chocolate ice cream and whipped cream, infused with sweet-tart raspberry jam, cool the palate and round out a good meal. You can make parfaits ahead of time and keep them in the freezer. Place them in the refrigerator just before you sit down to eat, so they will soften a bit.
Yield: 4 parfaits
1 pint rich chocolate fudge ice cream, softened
4 Tablespoons seedless red raspberry jam
½ cup heavy (whipping) cream
2 Tablespoons vanilla sugar, or 2 Tablespoons granulated sugar
¼ teaspoon vanilla extract
1. Divide one third of the chocolate ice cream into four parfait glasses. Top each portion with about 1 teaspoon of the jam, swirling the jam down into the ice cream. Repeat twice more, to create layered parfaits
2. Place the cream in a small bowl and whip it to soft peaks, adding the vanilla sugar toward the end of the whipping. Spoon a dollop of whipped cream on top of the ice cream in each glass, and place them in the freezer until ready to serve. (Cover them only after they are frozen solid.) If the parfaits are frozen solid, let them soften in the refrigerator for 30 minutes before serving.