Almost everyone I know loves fudge and here is a newer version (perhaps) at least for me it is. It is going to take using a very good quality white chocolate to attain the best quality fudge.
- 1 lb. white chocolate, broken into pieces
- 1 can condensed milk
- 1 1/2 cups pistachio nuts, toasted and chopped
- 3/4 cup dried cranberries, chopped
- 3/4 cup macadamia nuts, toasted, divided
- 1 tbsp. finely grated lime zest
Oil a 9 x 13 inch baking pan and line with tightly fitted parchment paper, allowing it to overhang. Press paper into the corners to firmly seal the oil pan. Set aside.
Combine the chocolate and condensed milk in a heavy saucepan. Heat over low, stirring until the chocolate is almost all melted. Remove from the heat and continue stirring until all is melted and it is creamy.
Combine the toasted pistachios, cranberries and 1/2 cup of the toasted macadamia nuts and lime zest. Stir until well blended. Pour the chocolate over the nut mixture and fold together until thoroughly mixed.
Transfer to the prepared pan, spread the top with a off-set spatula. Sprinkle the remaining macadamia nuts over the top. Cover and refrigerate until set.
To serve: Cut with a sharp knife that has been sitting in very hot water. Dry the blade before cutting.
There won’t be any leftovers, I promise.
Caramel Corn With A Difference
Okay, lots of television watching with the Olympics and then, of course, are the weekends. Well, a new treat is begging to be made. Here it is….
- 12 cups of popped popcorn
- 1 cup dried cranberries
- 1/2 cups chopped pecans or pistachios
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/4 cup corn syrup
- 2 tbsp. orange juice
- 2 tsp. vanilla
- 1/2 tsp. baking soda
Preheat oven to 275 degrees. In a very large bowl mix together the popcorn, cranberries and nuts and set aside.
In a saucepan stir together the butter, brown sugar and corn syrup and cook until the butter has melted and the sugar has dissolved. Add the orange juice and bring to a boil for 2 minutes. Remove from heat.
Add the vanilla and baking soda (will fizz up) Now the fun begins.
Pour the liquid over the popcorn and stir to coat all the popcorn. Spread out onto a parchment covered baking sheet and bake for 30 minutes. Cool down and enjoy, enjoy, enjoy.
Pepsi Salad
Go figure…yup it works….
- 1 large can bing cherries, pitted and drained
- 1 large can crushed pineapple, drained
- 1 pkg. cherry gelatin
- 1 pkg. strawberry gelatin
- 1 8oz. pkg. cream cheese, softened and whipped until fluffy
- 1 cup chopped pistachios
- 2 cups pepsi
Make sure the cherries and pineapple are well drained.
Dissolve the gelatins in hot water, and let cool. Mix the pistachios and cream together until blended.
Mix everything together, add the pepsi last. Blend well and pour into a mold that has been sprayed with a non-stick spray.
Chill completely. This is a nice addition to a buffet dinner. Everyone will want your recipe.
Apricots Poached In Honey
This is a fresh and light dessert to serve your family and guests. With the guests, be sure to serve with Icewine. Yummy!
- 1 1/2 cups water
- 1/3 cup honey
- 1/2 vanilla bean, split lengthwise
- 9 apricots, halved and stones removed
- chopped, toasted pistchios for garnish
- plain yogurt
In a pot over medium heat, stir together the water, honey and vanilla bean. Bring to a simmer and cook for 5 minutes.
Add the apricot halves and simmer until tender (about 3-5 minutes). With a slotted spoon, remove the apricots and transfer to a bowl.
Increase the heat to medium high and boil the syrup until reduced by half, remove the vanilla bean and let cool to room temperature. Make sure it is at room temperature before serving.
To assemble, top each apricot half with a generous dollop of yogurt and a sprinkling of chopped, roasted pistachios.
Serve 2 per plate and pair with a glass of chilled icewine.
Yummmmmmy!
Italian Sundaes with Hot Fudge Sauce
Alright, I am rushing the season by a couple of months, but read this, print it off and be sure you save it. This one takes fresh Bing cherries and they are ready in what, late May-June. You will want this and probably will want it every day throughout the season. Oh yeah…..
- 1/4 cup Amaretto liqueur
- 3 tbsp. cherry preserves
- 1 1/4 cup fresh Bing cherries, pitted and cut in half
- 2/3 cup whipping cream
- 1 tbsp. honey
- 1 1/2 tsp. instant espresso powder (I use Nescafe)
- 4 ounces dark chocolate (no more than 60%) chopped
- 2 tbsp. unsalted butter
- 1 1/2 pints pistachio gelato
- 1 pint vanilla gelato
- whipping cream (unsweetened)
- pistachios, chopped
Bring the amaretto and preserves to a boil in a medium sized saucepan. Reduce the heat to medium and let it reduce to about 3 tbsp. whisking so it won’t burn (3-4 minutes). Remove from heat.
Add the halved cherries and stir to coat and let sit for about 3-4 hours. If you are going to make this a day before you want to eat it, cover it with plastic and keep in the refrigerator.
In a small saucepan bring the whipping cream, honey and espresso powder to a simmer. Remove from the heat and add the chocolate and butter, whisking until smooth. This, also, can be made ahead. Just be sure to warm it up before using.
Now for the good stuff: Spoon a tablespoon of the fudge sauce in the bottom of 6 pretty dessert dishes (or stemless martini glasses). Add a scoop of the pistachio gelato and a scoop of the vanilla gelato. Drizzle a tablespoon of the cherry preserve mixture on top of the gelato, letting it roll down the sides.
Top with some whipped cream and sprinkle the pistachio bits on top. Sit back (for a second) and dive in. OMG my mouth is watering.
So, so very yummy.