Jalapeno Honey Mustard

4 tablespoons Dijon mustard
2  tablespoon honey
2  large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
2  tablespoon fresh lemon juice
2  fresh or pickled jalapeño chili, seeded and minced (wear rubber gloves)
 
Mince garlic,and mash, mince jalapeno, mix into other ingredients at least 1 day ahead.  This doesn't make a lot, but perhaps its fresher than making a lot and storing it for a long time.
Make 1 day ahead, and refrigerate.

jalapeno pie
6 or 7 jalapeno peppers, chopped
1 pkg., 10 oz. size, Cheddar cheese, grated
4 large eggs, beaten
Place peppers in a 9x9 inch pan, cover with cheese,
and cover all with eggs. Bake in oven at 350 degrees
for 10 - 15 minutes until eggs are done.

PASSIONFRUIT MOUSSE MACAROON CAKE
2/3 cup passionfruit pulp
200g pkt coconut macaroons
1 cup coconut
125g butter, melted
Filling
4 eggs, separated
3/4 cup sugar
250g sour cream
1 tbsp gelatine
1/4 water

Crush macroons in a blender and
combine with coconut and butter.
Press into 20cm spring form tin, over
 the sides and the base.
Freeze for 30 minutes.

Filling
Beat the egg yolks and sugar until thick
and creamy, stir in sour cream.
Dissolve the gelatine in the water over
 hot water, cool.
Stir gelatine mixture into egg yolk mixture,
 refrigerate until partly set, stir in passionfruit pulp.
Fold in the egg whites. Pour into coconut
crust and refrigerate for several hours or until set.
 
 
 

PERSIMMON CAKE
 
Preheat oven to 350 degrees. Prepare pan(s) as directed.
Mix according to box directions:
1 box yellow or butter cake mix (2 layer)
Stir in:
1/2 tsp. cinnamon
1/2 c. chopped pecans (optional)
1 c. persimmon pulp
Bake 5-10 minutes longer than time on box (cake will be moist).
 
PERSIMMON FROSTING:

Cream together:
1/2 c. softened butter
1 box powdered sugar
1/3 c. persimmon pulp
1/2 tsp. vanilla extract
Spread on cooled cake.
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Almond Rhubarb Coffee Cake
  Makes 2 - 9 inch round cakes 
 Ingredients    
1 1/2 cups packed brown sugar; 2/3 cup vegetable oil;
1 egg; 1 tspn vanilla extract .
2 1/2 cups all-purpose flour ;1 tspn salt
1 tspn baking soda. 1 cup milk
1 1/2 cups rhubarb, chopped ;
1/2 cup sliced almonds.
1/3 cup white sugar; 1 tblspn butter, melted ;
1/4 cup sliced almonds .
Preheat oven to 350 degrees F (175 degrees C).
 Grease two 9 inch round pans.
 In a large bowl, beat brown sugar, oil, egg, &
vanilla together until smooth.
Combine flour, salt & baking soda; add to sugar mixture
 alternately with milk.
Beat until smooth. Stir in rhubarb & 1/2 cup almonds.
 Pour into prepared pans.
 In a small bowl, combine white sugar and butter or margarine.
Stir in 1/4 cup almonds. Sprinkle topping over batter.
 Bake for 30 to 35 mins, or until the cake tests done.

 Apple Meringue:
Fill a pie dish with apple puree.
Beat 3 egg whites until stiff and
add 3/4 cup castor sugar,a tsp. at a time.
beating after each addition.
Add a few drops of vanilla .spread over the puree ,
bake in slow oven[300 f]
for 30 - 45 mins. or until the meringue is crisp ontop
but still soft inside.
Sprinkle with slivers of almonds or nuts and serve.
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Apple Crumble
1 cup flour
3/4 cup packed brown sugar
1/2 cup oatmeal
1/4 cup butter (at room temperature)
1 can apple pie filling (can also substitute peaches or pears)
Cinnamon
Make a crumble mixture of dry ingredients by cutting in butter. Put half of mixture in a pan. Add the pie filling and then top with remaining mixture. Sprinkle with cinnamon. Bake at 350 degrees for 35 minutes. Can be served warm or cold.

A favorite variation of this recipe:

I use one can of apricot pie filling and 1 can of pears or apple pie slices. The apricots add a nice tartness to the recipe.

when it comes to lemons  and desserts  try this old favorite ..

Lemon Curd  (Serves: Makes 2 Cups)

Ingredients   4  large eggs    pinch salt   125  grams unsalted butter   1 cup sugar    grated rind 4 lemons   ½  cup lemon juice, strained

Method 1. Beat the eggs with a pinch salt until smooth. Strain. 2. Place the eggs, melted butter, sugar, lemon rind and juice into the top of a double saucepan. 3. Cook over simmering water for about 10-15 minutes, stirring constantly until thickened. Alternatively cook in the microwave on medium high for about 10 minutes, stirring regularly to prevent the mixture curdling.

Chilled Czech Blueberry Soup

(Boruvkova polevka studena)

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Marvelous, rich, and on the tart side, this soup is truly refreshing--a great first course for light luncheons, picnics, or for an aromatic alfresco dinner of grilled meats in the summertime. Serve cold to 4-6 as a first course.

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• 3 cups blueberries
• 4 cups water
• pinch salt
• 1 Tablespoon sugar
• 1 and 1/2 cups sour cream
• 3 Tablespoons flour
• 1/8 teaspoon cinnamon

Boil 2 cups of blueberries in the water. Stir in salt, cinnamon, and sugar. Remove from heat.

Whip flour into the sour cream, then whip both into the hot liquid. When well blended, return the pot to the heat and bring to a boil. Reduce heat and stir until thickened.

Remove from heat, stir in another 1/2 cup of blueberries, and chill in refrigerator. When ready to serve, stir in the remaining 1/2 cup of blueberries and ladle into bowls.

Caramelised Pineapple with Coconut Sorbet

For the Caramelised Pineapple
1 ripe pineapple
1 cup Chelsea Demerara Sugar

For the Coconut Sorbet
1 cup Chelsea White Sugar
1 cup warm water
2 cups coconut milk
1 teaspoon coconut essence
1/2 cup desiccated coconut
2 egg whites, stiffly beaten

For the Caramelised Pineapple
Peel the pineapple and cut into long wedges and                 sprinkle with demerara sugar. Grill until the sugar          caramelises. Serve warm with coconut sorbet.

For the Coconut Sorbet
Dissolve the sugar in the water and cool.                                  Mix into the sugar syrup the coconut milk,                           coconut essence and coconut.                                               Freeze in a shallow container for at least 8 hours.                       An hour before serving, scoop the frozen mixture into a food processor bowl. Add the beaten egg whites and blend until the mixture is fluffy and white. Re-freeze for at least 1 hour to firm.

Sugar Syrups
Sugar syrup is made by stirring sugar and water in a saucepan over a low heat, without boiling, until the sugar is completely dissolved.
The heat is then increased and the syrup allowed to boil       rapidly to form a concentrated syrup.
There are several stages the syrup goes through, from a soft sticky ball to a hard crack stage, before turning into a caramel syrup.
Each stage is used for different purposes - from a syrup used to poach fresh fruit, to making creme caramel, confectionery and spun sugar.

courtesy of sox.

Strawberry Rhubarb Pie
Serve this pie at your Father's Day feast this September, and you'll be the hero of every dad in the bunch. Be sure not to skip the streusel topping, which really kicks the yum factor over the top.
Credit: Chef Edward Gee from Royal Pacific Resort at Universal Orlando
Servings: 1 pie
Ingredients:
Pie
3 pints fresh strawberries, chopped
3 cups fresh rhubarb, washed and diced into 1-inch cubes
1/2 cup water
1 cup sugar
3 tablespoons cornstarch
1 tablespoon butter
1 pre-baked pie shell
1 cup whipped cream (soft whip)

Streusel topping
1 cup granulated sugar
1 cup brown sugar
1 teaspoon salt
12 ounces shortening (use Crisco to make trans fat free)
1 tablespoon vanilla
1 teaspoon cinnamon
6 cups all-purpose flour

 

Directions:
For the pie: Puree half of the strawberries and place in a pan with the sugar, rhubarb and water. Bring to a boil and cook until softened, approximately 10 minutes.
Add the cornstarch and thicken until clear. Mix in the butter and fold in the remaining chopped strawberries.

Bake at 350 degrees F for an additional 10 minutes to firm the product. (If using streusel, place on top before baking.) Refrigerate. When cool, top with fresh whipped cream.

For the streusel topping: Mix all the ingredients until crumbled. Be careful not to overmix. You can pass the streusel through a baking screen to get the mix very fine for the top of the pie. Refrigerate between uses.