special for thanksgiving or xmas .

Cranberry Upside-Down Cake

Place this gorgeous treat on a pedestal for a striking edible centerpiece.

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup all-purpose flour, plus more for pan
2 3/4 cups fresh or defrosted frozen cranberries
1/2 cup plus 1 tablespoon pure maple syrup
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup plus 2 tablespoons yellow cornmeal, preferably coarse
1/4 cup almond paste
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/2 cup milk

1. Butter and flour a professional 8-by-2-inch round cake pan; set aside. In a large skillet, heat 6 tablespoons butter over medium heat until it sizzles. Add cranberries; cook until shiny, 2 to 3 minutes.

2. Add the maple syrup and cinnamon. Cook, stirring frequently, until the cranberries soften but still hold their shape, about 5 minutes. Remove the cranberries with a slotted spoon, and transfer to a baking sheet to cool slightly. Set skillet with syrup aside.

3. Arrange the cranberries in the prepared pan. Return the skillet with the syrup to medium heat until the syrup boils, 3 to 4 minutes; do not overcook. Immediately pour the syrup over the cranberries, and let cool about 10 minutes.

4. Place rack in the center of the oven, and preheat to 350 degrees. In a medium bowl, sift together the flour, baking powder, and salt. Mix in the cornmeal with a fork.

5. Place the remaining 6 tablespoons butter in the bowl of an electric mixer fitted with the paddle attachment. Crumble in the almond paste, and beat on medium speed until well combined, about 30 seconds. Gradually add 3/4 cup sugar, and beat until creamy. Add the egg yolks, and beat until well combined. Beat in the vanilla and almond extracts. Add the flour mixture alternately with the milk in 2 batches. Transfer batter to a medium bowl; set aside.

6. Clean the mixer bowl. Using the whisk attachment, beat the egg whites in the mixer bowl until foamy. Slowly add the remaining 2 tablespoons sugar; beat until soft peaks form. Whisk a third of the whites into batter, then fold in remaining whites.

7. Spread the batter over the cranberries, and bake for 45 minutes, or until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for 2 hours before inverting it onto a serving plate. Cake is best eaten within 2 days. Yield: one 8-inch cake: serves 10.

Frosted Grapes

Ingredients

MAKES APPROX.10 SMALL BUNDLES

500g grapes (preferable mixture of black, green and red)
2 egg whites
1 cup approx. Chelsea caster sugar

Method

Wash grapes and allow to dry. Snip into small clusters. Whisk egg whites until they run off the whisk in a thin stream; they should remain clear and foamy, not stiffly beaten. Place caster sugar in its own shallow bowl. Dip each grape cluster into the egg, shaking off excess. Next dip the grapes in the caster sugar and place on oven tray covered with greaseproof paper. Leave in a warm place to dry.

The grapes can be prepared 2 or 3 weeks before use and can be kept in airtight bags in freezer.

JO SEAGAR’s TIPS

These are really special as a garnish on a pavlova or cheesecake or served as a nibble with coffee. They look far more complicated then they are and are really impressive. Other fruits like cherries and plums can be substituted

Pavlova

Ingredients

6 egg whites, room temperature
2 cups Chelsea Caster Sugar
1 teaspoon vanilla essence
1 teaspoon malt vinegar
2 teaspoons cornflour
300ml cream, whipped
4 �?6 kiwifruit, peeled and sliced for decoration
Mint sprigs to garnish

Method

Preheat oven to 110ºC.
In a large metal, porcelain or glass bowl (not plastic, beat egg whites until soft peaks form. Gradually, a teaspoon at a time, add the sugar. The mixture should be getting glossy, thick and shiny with each addition and the whole sugar adding process should take at least 10 minutes. Beat in essence, vinegar and cornflour. Spoon mixture out into a plate sized mound on a baking paper covered tray. Bake for approximately 1½ hours until dry and crisp and lifts easily off the baking paper.
Cool on a wire rack.
To serve, place flat side up on a serving plate, pile with whipped cream and spread with sliced kiwifruit and garnish with mint sprigs.
Serves 8 �?10

DIRECTIONS:

FOR SPECIAL OCCASIONS ....

Pumpkin Custard

1 can, 16 oz., pumpkin
1/2 cup prunes, pitted and finely chopped
1/4 cup frozen apple juice concentrate, thawed
1/4 cup frozen orange juice concentrate, thawed
2 tsp. margarine, reduced calorie
1 cup evaporated skim milk
1/2 cup fat-free egg substitute
1 Tbsp. grated orange peel
2 tsp. pumpkin-pie spice
8 Jack-Be-Little pumpkins (3 1/2 inches in diameter)

1. In a medium saucepan, stir together the pumpkin, prunes, apple, orange juice concentrate and margarine.
2. Simmer uncovered for 15 minutes, stirring frequently.
3. Transfer to a food processor and add milk, egg substitute, orange peel and spice. Process until smooth.
4. Cut off the tops of each pumpkin about 1 inch down. Scoop out the seeds. Place the shells in a 13" X 9" baking dish.
5. Bake at 350 degrees F for about 30 minutes or until the flesh is tender but the shells are not in danger of collapsing.
6. Spoon the custard mixture into the shells.
7. Bake at 350 degrees for about 30 minutes or until a knife inserted near the center of custard comes out clean.

Ingredients: 5 cups fresh whole fruit, peeled if desired, cut in small chunks 2 cups fresh seasonal berries, or frozen-thawed berries 1 tin halved pineapple rings Fresh mint sprigs, for garnish Drain fresh and/or thawed fruit of any excess juices. Gently mix fruit in large bowl. If using bananas, add them last or just before serving. Up to 2 hours before serving, toss fruit gently with Dreamiest  Creamiest Dressing. The citrus juices in the dressing will keep the fruit from bruising. This salad is lovely served in large crystal  glasses, garnished with fresh mint sprigs. Serves 8. Dreamiest Creamiest Dressing: 1 cup vanilla yogurt 1/2 cup mascarpone cheese 2 Tbs fresh orange juice 2 Tbs pineapple juice 1 Tbs honey, or to taste Whisk first four ingredients in medium bowl until smooth. Whisk in honey, taste, then add more honey a little at a time, for desired sweetness.

PEAR AND MAPLE CRUMBLE

aptly named

Chocolate Mink.

These luxurious little desserts are like gooey flourless chocolate pudding cakes.

1 (10.3/4-ounce) frozen pound cake, thawed
1/2 cup powdered sugar
1/4 cup HERSHEY'S Cocoa
1 cup cold whipping cream
1 teaspoon vanilla extract

Chocolate Glaze (recipe follows)

Sliced almonds (optional)