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2 recipes that I don't think made it here from Gail's. I'm cleaning out piles of printed dessert
- Thread starter curious1
- Start date
Berries with Orange Cream posted at Gail's by Marsha TampaBay
Berries with Orange Cream
I served this for dinner guests last week. Everyone raved over it and asked for the recipe. Enjoy!
Orange Cream
1/4 cup powdered sugar
1 8-oz pkg cream cheese, softened
1/3 cup orange juice
2 tsp grated orange peel
1 Tbs orange flavored liqueur (optional)
Berries
1 pint strawberries, hulled, halved
1 cup blackberries
1 cup blueberries
1 cup raspberries
In small mixer bowl, combine powdered sugar and softened cream cheese. Beat at medium speed, scraping bowl often, until smooth, 1 to 2 minutes. Add all remaining orange cream ingredients; continue beating until well mixed, 1 to 2 minutes. In medium bowl, gently toss together all berries. Serve orange cream over berries.
Serves 4
Berries with Orange Cream
I served this for dinner guests last week. Everyone raved over it and asked for the recipe. Enjoy!
Orange Cream
1/4 cup powdered sugar
1 8-oz pkg cream cheese, softened
1/3 cup orange juice
2 tsp grated orange peel
1 Tbs orange flavored liqueur (optional)
Berries
1 pint strawberries, hulled, halved
1 cup blackberries
1 cup blueberries
1 cup raspberries
In small mixer bowl, combine powdered sugar and softened cream cheese. Beat at medium speed, scraping bowl often, until smooth, 1 to 2 minutes. Add all remaining orange cream ingredients; continue beating until well mixed, 1 to 2 minutes. In medium bowl, gently toss together all berries. Serve orange cream over berries.
Serves 4
Devonshire Tart with Summer Berries posted at Gail's by Marilyn/FL
Devonshire Tart with Summer Berries
Extraordinary Desserts Cafe, San Diego from Victoria Magazine Aug 97
Makes 2 9-inch tarts
I've made this a few times, varying the fruit topping to whatever taste best at the time. And - speedreading the recipe the first time - I made an error with the crust..and liked it so much I've been making it that way ever since!
Crust
1/2 cup blanched slivered almonds
1 1/4 cups confectioner's sugar (powdered) (I used regular sugar here)
1 cup (2 sticks) unsalted butter
2 large eggs
3 1/2 cups all-purpose flour, (sifted)
Devonshire Cream
8 oz cream cheese, soft
1/2 cup sugar
1 1/4 cups sour cream
1 1/2 tsp fresh lemon juice (DON"T skip this)
1/2 tsp vanilla
Topping
2 cups strawberries
2 cups blueberries
1 1/2 cups blackberries
1/4 cup red currant or raspberry jelly
1 tsp Grand Marnier, rum or Kirsch
2 tsp water
Garnish
Sifted confectioners' sugar
Crust
In food processor, pulse almonds and sugar until finely ground. (don't go overboard here, because if you run it too long, the oil will start to leach out of the almonds - you're looking for a sand-like consistency if you use regular sugar - I haven't a clue what it looks like if you use powdered sugar as the recipe recommends.)
In large bowl, cream butter, then add almond mix and beat until light. Add eggs and flour, in batches, and beat till combined. Divide dough in two, wrap in plastic and chill for 20 minutes.
Roll out thin, place into 9-inch tart pan, and chill for 1 hour.
Preheat oven to 350 degrees.
Prick crust all over, line with wax paper and heavy beans to weight it down. Bake 30 minutes, remove paper and continue to bake 15 minutes more. Cool.
Devonshire Cream (This stuff is ludicrously good.)
In mixer, beat cream cheese till smooth. Add sugar until light, Add the rest and combine well. Chill for 1 hour
Topping (remember - this is for 2 tarts)
Divide the cream between the two tarts. Top each tart with the berries, mounding them if necessary.
In a small saucepan, melt the jelly, liqueur, and water till smooth. With a pastry brush or spoon, drizzle the glaze over the berries. Sift powdered sugar over the top. Serve with whipped cream.
(Marilyn's note: as I said, I didn't use powdered sugar in the crust, I used regular. It made a wonderful crust (just don't make it too thick because it bakes VERY stiff...try to keep it thin (1/4-inch or less). I make one tart, then chill the other batch into 1-inch logs. Slice up very thin (while dough is still very cold and with a thin sharp knife or cleaver) and bake into crisp, little cookies that you can either serve alone - or use as a flat surface for piped sweetened cream cheese--topping it off with a single berry....)
Enjoy!
Devonshire Tart with Summer Berries
Extraordinary Desserts Cafe, San Diego from Victoria Magazine Aug 97
Makes 2 9-inch tarts
I've made this a few times, varying the fruit topping to whatever taste best at the time. And - speedreading the recipe the first time - I made an error with the crust..and liked it so much I've been making it that way ever since!
Crust
1/2 cup blanched slivered almonds
1 1/4 cups confectioner's sugar (powdered) (I used regular sugar here)
1 cup (2 sticks) unsalted butter
2 large eggs
3 1/2 cups all-purpose flour, (sifted)
Devonshire Cream
8 oz cream cheese, soft
1/2 cup sugar
1 1/4 cups sour cream
1 1/2 tsp fresh lemon juice (DON"T skip this)
1/2 tsp vanilla
Topping
2 cups strawberries
2 cups blueberries
1 1/2 cups blackberries
1/4 cup red currant or raspberry jelly
1 tsp Grand Marnier, rum or Kirsch
2 tsp water
Garnish
Sifted confectioners' sugar
Crust
In food processor, pulse almonds and sugar until finely ground. (don't go overboard here, because if you run it too long, the oil will start to leach out of the almonds - you're looking for a sand-like consistency if you use regular sugar - I haven't a clue what it looks like if you use powdered sugar as the recipe recommends.)
In large bowl, cream butter, then add almond mix and beat until light. Add eggs and flour, in batches, and beat till combined. Divide dough in two, wrap in plastic and chill for 20 minutes.
Roll out thin, place into 9-inch tart pan, and chill for 1 hour.
Preheat oven to 350 degrees.
Prick crust all over, line with wax paper and heavy beans to weight it down. Bake 30 minutes, remove paper and continue to bake 15 minutes more. Cool.
Devonshire Cream (This stuff is ludicrously good.)
In mixer, beat cream cheese till smooth. Add sugar until light, Add the rest and combine well. Chill for 1 hour
Topping (remember - this is for 2 tarts)
Divide the cream between the two tarts. Top each tart with the berries, mounding them if necessary.
In a small saucepan, melt the jelly, liqueur, and water till smooth. With a pastry brush or spoon, drizzle the glaze over the berries. Sift powdered sugar over the top. Serve with whipped cream.
(Marilyn's note: as I said, I didn't use powdered sugar in the crust, I used regular. It made a wonderful crust (just don't make it too thick because it bakes VERY stiff...try to keep it thin (1/4-inch or less). I make one tart, then chill the other batch into 1-inch logs. Slice up very thin (while dough is still very cold and with a thin sharp knife or cleaver) and bake into crisp, little cookies that you can either serve alone - or use as a flat surface for piped sweetened cream cheese--topping it off with a single berry....)
Enjoy!