By Cheryl Radkiewicz
Finally, summer and outdoor entertaining season have arrived! What I’m looking for are easy, easy and luscious desserts to serve. Yes, we can make the same old favorites….Lemon Lush, cakes, pies, cookies, etc., but how about trying something new, easier, and make ahead!
This month we’re featuring a few new ideas for your summer menus:
Sherbet Dessert:
1 ½ lbs. macaroons (store bought)
1 ½ pints heavy cream, whipped
4 pints assorted sherbet, softened
Crumble macaroons; mix with whipped cream. Spread 2/3 of this mixture in a 13×9″ pan. Pile sherbet on top, swirling flavors. Cover with remaining crumb mixture. Freeze. Cut into squares to serve. Makes 18 pieces.
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Whipped Kahlua Pie:
Crust:
½ pkg. chocolate wafers, crushed (1 ¼ cups)
6 Tbsp. butter, melted
½ cup nuts, finely chopped
1 Tbsp. sugar
Crush chocolate wafers, using a food processor if possible, then add melted butter, nuts and sugar. Pat into large greased (or sprayed) pie plate and bake in 350 degree oven for 10 minutes. Let cool.
Filling:
1 quart coffee ice cream
1 pt. whipping cream
1 tsp. vanilla
1/3 cup Kahlua
4 favorite chocolate bars, crushed (I use Kinder Bueno, some use Heath bars)
Soften ice cream. Whip cream, adding vanilla and Kahlua. Gently fold crushed candy into whipped cream. Gently combine the two mixtures. Pour into pie shell and freeze. Remove from freezer 15 minutes before serving. Serves 8.
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Gotto Speise (Rich Austrian dessert)
6 oz. fresh white bread crumbs
1 tsp. instant Nescafe (coffee)
2/3 cup brown sugar
4 ½ oz. Nestle’s Quik
2 cups heavy cream, whipped
4 oz Brandy
Cinnamon
Chocolate, grated
Combine bread crumbs, instant coffee, brown sugar and Nestle’s Quik. Whip cream until stiff. In glass dish, layer crumb mixture, sprinkle with cinnamon and brandy and top with whipped cream. Repeat layers until you have 6 layers, the final being cream. Top with grated chocolate. Chill. Serves 4-6.
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Strawberries Rebecca:
2 quarts fresh strawberries, washed and stemmed
2 cups sour cream|
1 cup light brown sugar
1 tsp. cinnamon
¼ oz. brandy
Place berries in large bowl or small dessert dishes. Combine sour cream, sugar, brandy and cinnamon. Spoon over berries.
NOTE: Sauce can be made ahead and refrigerated. Serves 8.
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Amaretto Oranges:
4-5 large naval oranges, peeled and thinly sliced into rounds
¼ cup Amaretto liqueur
1-1 ½ pints sherbet (lemon, grapefruit or melon)
In bowl, place orange slices and sprinkle with Amaretto. Refrigerate until serving time. Drain slices and arrange in overlapping fan pattern on dessert plates. Scoop sorbet into mounds and set each on plate at base of fan pattern. Serve immediately. Serves 6-8.
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Orestes Chocolate Parfait:
4 eggs
½ cup sugar
2 oz. semi-sweet chocolate
1 lb. Marscapone cheese
36 Amaretti cookies
6 oz. Rum
6 oz. Tia Maria
¼ cup almonds, toasted and crushed
Whip eggs and sugar with electric mixer until ribbons form. Melt chocolate in small bowl over double boiled. Slowly add the melted chocolate to the egg mixture, while whipping. Remove egg mixture from the mixer and fold in Marscapone. In champagne glasses or small glass bowls, place 3 Amaretti cookies and drizzle with liqueurs. Spoon Marscapone mixture over cookies and sprinkle with almonds. This is best made hours ahead so cookies get soft. Serves 12.
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Ice Cream Fruit Pie:
¼ cup graham cracker crumbs
1 quart vanilla ice cream, softened
½ pint raspberry sherbet, softened
3 cups assorted fresh fruit
Lightly grease or spray a 9″ or 10″ pie plate. Sprinkle with crumbs; refrigerate to set. Spread vanilla ice cream evenly inside plate to form a pie shell. Freeze until firm. Spread sherbet over ice cream. Cover and freeze. Fill with fruit when ready to serve.
Raspberry Sauce:
2-10 oz. pkgs. frozen raspberries, thawed
1/3 cup powdered sugar
2 Tbsp. lemon juice
2 Tbsp. black raspberry liqueur
In food processor or blender, combine raspberries and sugar and puree. Strain to remove seeds. Stir in lemon juice and liqueur. Serve over pie. Serves 6-8.