By Susan Tomnay
Fulfill each candy yearning with the scrumptious cakes featured during this attractive new cookbook - wealthy, creamy cheesecakes, melt-in-the-mouth meringue and that outdated favorite, trifle. not anything says sensuous larger than the cakes during this book...lashings of airy whipped cream, the crunch right into a meringue's tender centre, the serious richness of a dense, creamy cheesecake. And for those who imagine something that tastes this sturdy needs to be tough to make, reconsider - with a couple of options and a bit time, developing any of those recipes is a bit of cake!
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Extra info for Cheesecakes, Pavlovas and Trifles
Serves 4 54 Note: Garden cucumbers are not waxed and do not need peeling, unless desired. the big book of potluck jicama, red bell pepper, and avocado salad The crunch in this salad comes from the jicama, a cool, juicy tuber native to Mexico that is often referred to as the Mexican potato. It has a white crunchy flesh and light-brown skin, which needs to be peeled off before use. Sweet and nutty, jicamas are good raw or cooked. This salad goes well with Chicken Enchiladas with Creamy Salsa Sauce (page 254).
When partially thawed, they are easier to slice. the big book of potluck country chicken pâté For those who don’t like liver, here is a pâté made with a blend of savory meats and herbs, but no liver. It should be made several days in advance to allow the flavors to blend. Serve the pâté on baguette slices or crackers and accompany with Dijon-Basil Mayonnaise and sweet gherkin pickles. If there is any left over, it will make a great sandwich filling. 3 slices bacon, diced 1 cup finely chopped yellow onion 1 pound ground chicken 12 ounces ground veal 4 ounces pork sausage 1/2 cup dry bread crumbs 1 large egg 1 teaspoon dried basil 1/2 teaspoon dried thyme 1/4 teaspoon ground allspice 1/2 teaspoon herbes de Provence 1 teaspoon salt 3 garlic cloves, minced 1/4 cup brandy Fresh basil leaves for garnish Dijon-Basil Mayonnaise (page 63) Sweet gherkin pickles for an accompaniment Preheat oven to 350ºf.
Place remaining half of Brie, cut-side down, on top of the blue cheese layer. Bake until slightly soft, but not runny, about 8 minutes. Serve immediately with the apples and provide a small knife for spreading. serves 8 to 10 Note: If preparing apples ahead, brush with lemon juice to prevent discoloration. 29 hors d’oeuvres and appetizers hot wings Serve these snappy wings at a cocktail party or a big family potluck—adults and children of all ages love them. Accompany them with Blue Cheese Dip, and before you know it, all you will have left on the plate is a pile of bones.
Cheesecakes, Pavlovas and Trifles by Susan Tomnay