Mini Mock Tiramisu

Posted on February 15, 2016 by marvelousmavens

When time is short and company is coming, you may want to try this quick and easy ‘mock’ Tiramisu. It’s also light and healthier than the original but tastes fabulous!

Mini Mock Tiramisu
Serves 4

Ingredients:
1 cup mascarpone cheese
1 cup full-fat Greek yogurt
8 ladyfingers, shortbread cookies or sponge cake cookies
1 cup Tia Maria
Semisweet cocoa powder, for dusting
Mint for garnish

Directions:
In a medium bowl, combine the mascarpone and yogurt, and mix well. Put the mixture in a pastry bag (if desired,or you can spoon it into a dish).
Place 2 cookies in a mini parfait, mini martini or cosmopolitan glass. Slowly pour 1/4 cup of the Tia Maria on the cookies in each glass so they absorb the liquor.
Pipe (or spoon) the mascarpone/yogurt mixture into the glasses. Using the flat edge of a knife, level the top. Using a piece of parchment paper to cover one side of the top, dust one side with cocoa powder. Place a mint leaf on top for garnish.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants. https://www.capecodrestaurants.com/info/gift_certificates.php

Pumpkin Chiffon Pie

Posted on November 30, 2015 by marvelousmavens

If you are invited to a fabulous party on Cape Cod, you will probably meet Mary Jane Poyant. A social butterfly, Mary Jane is always in demand. Whether it’s the movies, boating or dining out, this lady is rarely at home. Her Realtor husband Marcel had to semi-retire just to keep up with her.

Mary Jane is also a tireless volunteer. As Co-Chair of the recent Taste and See Silent Auction, over $125,000 was raised to benefit several homeless shelters. A Dame of Malta, Mary Jane is one of the leaders of the Faith Club at Our Lady of Victory Parish; the Faith Club works each week with learning-disabled adults to help them understand the gospels.

Each Thanksgiving Mary Jane makes her fabulous Pumpkin Chiffon Pie, a Pasciucco Family recipe that her friend shared with her years ago. It’s always the first dessert to disappear at the Thanksgiving table. Her two handsome sons (one recently married and the second recently engaged) may stop by while she’s baking in hopes of an advance sample. Try her recipe for this light and delicious dessert. You will lick your lips!

Pumpkin Chiffon Pie

1 9″ pie shell, baked
1 envelope unflavored gelatin
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup whole milk
3 eggs, separated
1 1/2 cups cooked pumpkin (canned is fine)
1/4 c granulated sugar
Whipped cream for garnish

Mix gelatin, brown sugar, salt, cinnamon and nutmeg together in top of double boiler. Stir in milk. Beat in egg yolks with a fork, then pumpkin. Place over boiling water and cook, stirring often, especially around side of pan. After about 10 minutes, remove from heat, chill until mixture begins to set. Beat egg whites until stiff but not dry. Gradually beat in granulated sugar until stiff. Fold gelatin mixture into egg whites. Turn into pie shell, chill until firm. Garnish with shipped cream.

Make the day before and chill. Garnish with whipped cream right before serving.

Puff Pastry Croustade with Pears, Candied Walnuts and Gorgonzola

Posted on November 2, 2015 by marvelousmavens

A recipe from Chef Kitty Morse’s “Edible Flowers: A Kitchen Companion with Recipes” (Chef’s Press 2015). This cookbook is now available as well as Chef Morse’s other cookbooks “Mint Tea and Minarets” and “A Biblical Feast” – they are all available as GREAT Christmas presents. If you would like to order a signed copy of Kitty’s new cookbook, go to her website: www.kittymorse.com. Meanwhile, enjoy Kitty’s recipe for Puff Pastry Croustade with Pears, Candied Walnuts and Gorgonzola.

Puff Pastry Croustade with Pears, Candied Walnuts and Gorgonzola

Serves 6

Photo Michael Pawlenty

Ingredients:
1 package frozen puff pastry, thawed according to directions
2 tablespoons milk
2 tablespoons butter
1/4 cup brown sugar
2 to 3 tablespoons balsamic vinegar
1 large Bosc pear, peeled and thinly sliced
1/2 cup crumbled gorgonzola
Candied walnuts
Mixed blossoms, for garnish

Directions:
Heat the oven to 400 degrees F.

On a baking sheet lined with parchment paper lightly dusted with flour carefully unfold one puff pastry rectangle. Rewrap other sheet for future use.

Cut off ½ inch of dough along each edge. Dip your fingers in milk and dab some along each side. “Paste” trimmed pieces along edges. Prick base with a fork to prevent it from puffing up too much during baking, line bottom with dried beans or pastry beads.

Bake 15 minutes until lightly puffed and golden. Set aside.

In a skillet, melt butter, brown sugar and balsamic vinegar. Saute pear slices until lightly caramelized, 6 to 8 minutes. Set aside.

To bake: Line puff pastry with pears, and sprinkle with cheese and walnuts. Bake for 10 minutes until cheese is bubbly. Slide pastry onto a serving platter, sprinkle with blossoms, cut in squares and serve warm.

Diane Brooke’s Chocolate Sherry Cream Bars

Posted on October 26, 2015 by marvelousmavens

Meet the lovely Diane Brooke, gardner, baker, and community volunteer. Di is a long time member of the Garden Club of Hyannis, having served as Treasurer, Membership Chairman, and always participating in their Christmas Showhouse at the Cultural Center of Cape Cod, next in 2017. Di loves gardening and has traveled widely, including to many well known gardens from England to China.

Her youngest son, his beautiful wife and two adorable granddaughters live nearby and the whole family enjoys boating and the beaches of Cape Cod. Diane and her husband John live on a tidal river full of bird life, kayakers, and small boaters where there is always something to see. Di loves her home and family but is always ready to take off on the next big adventure. She shares her recipe for Chocolate Sherry Cream Bars that she always makes when she has to bring a dessert. This treat never fails to impress!

Chocolate Sherry Cream Bars

Ingredients: Base:
4 oz. baking chocolate
2 C. sugar 1 C.butter
1 tsp. vanilla
4 eggs
1C. flour

Filling:
1/2 C. butter
1/4 C. cream
4 C. confectioners’ sugar (1 box)
3 tbsp. sherry

Topping:
1 (6 oz.) pkg. chocolate bits
3 tbsp. water
4 tbsp. butter

Directions:
Preheat oven to 325 degrees. Melt chocolate & butter over boiling water, cool slightly. Beat eggs until light, add sugar gradually. Then add chocolate mixture, flour & vanilla. Beat for 1 minute. Pour into greased 10”x14” pan. Bake 25 to 30 minutes. Cool. You can stop here and save this in pan until the day you’re serving these.

Filling: Beat butter and sugar together, add cream & sherry gradually. When light & fluffy, spread over base. Chill in refrigerator.

Topping: Melt chocolate bits with water and butter over boiling water. Mix well. Drizzle over filling and brush to spread. Let harden before cutting.

Cut into small pieces, these are very rich.

Chill Out With These Cape Cod Treats!

Posted on July 16, 2014 by marvelousmavens

While the Cape Cod Package Store (Route 28, Centerville) is known for its Wine Geography (you can taste fabulous wines from all over the world at any time), they also have a new surprise. The famous Four Seas Ice Cream (Jackie Kennedy’s fave ice cream shop) has introduced some fabulous new flavors that are now available at the Cape Cod Package Store.

How about Honey Jack Daniels, Limoncello, Peppermint Schnapps, Malbec Chip or several other rotating flavors that are just as exciting. Have a scoop of Limoncello with a shot of Limoncello on top. Or how about a drizzle of warmed honey with some toasted pecans on a few scoops of Honey Jack Daniels (omg – you would not believe how good this is!) Plus it’s also a “no-work” dessert to wow all those summer visitors. How good can it get?

Chocolate Soufflé

Posted on March 11, 2014 by marvelousmavens

Photo Cape Cod Times

Private Chef Yves Bainier of Cape Cod, offers another one of his recipes, a Chocolate Souffle. http://www.chefybainier.com/

Chocolate Soufflé
Serving: 4 people

Ingredients:

4 oz. chocolate semi sweet
2 egg yokes
2 oz butter
5 tbsp. sugar and 2 tbsp. of sugar for dusting
3 egg whites
Powder sugar for decoration

Utensil: 1 stainless steel bowl
1 wisk
1 mixer
4 soufflé cups ceramic ramequin 6 oz
1 pastry brush
1 plastic spatula

Preparation:

Prep the soufflé ramequin by brushing the inside with a soft butter (thin coat) then add the sugar and moving around the mold until the entire inside mold is coated with it; remove all excess.
Do not touch the inside because it will prevent the soufflé to rise.
Preheat the oven at 300 degrees.
In a double boiler, place a medium size stainless steel bowl with the chocolate and butter until melted. Let it cool off for a minute, then add the egg yolks.
Whip the egg white until firm, but not too stiff. Then add the sugar until the egg white stiffens (5 tbsps) you should begin whipping the egg white as soon as the chocolate mix is removed from the double boiler .
Wisk a spoon of whipped egg white into the chocolate bowl, then gently fold the remaining of the egg white with a soft end spatula.
Unfold the mix into the soufflé mold at level, clean the edges, and cook for 25 to 30 minutes.
Serve immediately when ready; the soufflé will go down quickly after being removed from the oven. You can serve it with raspberry sauce and or vanilla ice cream.

Bon appetit!

Bunny Cake

Posted on March 22, 2013 by marvelousmavens

This recipe is one of the favorites on our Blog, so we decided to repeat it in case you missed the first time. Although our kids are grown, we still have the traditional egg hunt (although the plastic eggs are filled with $1′s and $5′s these days). We also bake a fabulous carrot cake in the shape of a bunny’s head – I tried to eliminate the cake several years ago but met with outrage from my family. This cake also freezes very well. When we moved a few years ago, I was cleaning out the freezer and found a bunny cake ‘ear’ that was a little over a year old (wrapped in foil and then in a Ziploc). I was going to pitch it but my son got to it first. Unbelievably, the cake was still moist and it tasted great – thanks to the canola oil and grated carrot in the recipe. We hope you have some fun with this one – and be sure to freeze all the leftovers.

Carrot Cake
4 large eggs                                      1/2 teaspoon salt
1 1/2 cups Canola oil                        2 teaspoons baking soda
2 cups sugar                                     3 cups grated carrot
2 cups flour                                       1 1/2 cups chopped walnuts
2 teaspoons cinnamon                     1 teaspoon vanilla

Beat eggs, add sugar and oil. Sift dry ingredients and add. Fold in nuts, carrots and vanilla. Pour into two greased 8″ cake pans. Bake at 350 degrees for 45 minutes or test with toothpick. When cake is cooled, cut one layer according to the chart and assemble bunny.

Cream Cheese Frosting
1 stick unsalted butter
1 8 oz. pkg. lower fat cream cheese
1 lb. box powdered sugar
1 teaspoon vanilla

At room temperature, with an electric mixer, cream butter and cream cheese. Add powdered sugar in small amounts and vanilla until thoroughly blended. Frost cake and use raisins or small gumdrops for eyes, nose & mouth.

Turtle Dessert

Posted on June 30, 2012 by marvelousmavens

Tino DiGiovanni has been involved with the Hyannis (Mets) Harbor Hawks since 2003. He and his family have housed many players through the years and Tino is currently the President of the franchise. He and his family moved to Cape Cod from Mansfield, Ma in 1999. Tino owned an Advertising and Marketing Agency for many years before selling his interest last June. Sports has always been in his life, especially playing and coaching. He has been married for 51 years with four daughters and six grandchildren.

Tino is more like a sous chef than a chef. But, the Turtle Dessert is the centerpiece of his creative offerings. His players love it!

TURTLE DESSERT

Ingredients:

• 16 ICE CREAM SANDWICHES
• 1 JAR OF CARAMEL SAUCE (16 OZ)
• 1 1/2 CUPS OF CHOPPED PECANS, TOASTED
• 1 TUBE OF COOL WHIP (12 OZ)
• 1 JAR OF HOT FUDGE SAUCE, HEATED

DIRECTIONS:
1. PLACE 8 ICE CREAM SANDWICHES IN A 13X9 BAKING DISH.

2. SPREAD CARAMEL SAUCE EVENLY OVER THE SANDWICHES.

3. SPRINKLE EVENLY WITH 1 CUP PECANS. TOP WITH REMAINING
ICE CREAM SANDWICHES.

4. SPREAD WHIPPED TOPPING EVENLY OVER SANDWICHES…

5. SPRINKLE REMAINING 1/2 CUP PECANS

6. COVER AND FREEZE AT LEASE ONE HOUR.

7. LET STAND 5 MINUTES BEFORE SERVING

8. CUT INTO SQUARES AND DRIZZLE WITH WARM HOT FUDGE SAUCE.

NOTE: CAN MAKE ONE HALF OF THIS RECIPE…ENJOY!!!

Marveous Mavens

Your Cape Cod Hospitality Experts

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