This is a repost of my favorite dessert - ever, that I have made! This recipe is from my Sarabeth cookbook. Enjoy!
24 Lady Fingers (you can make them or buy them, I bought them)
5 6-once containers fresh raspberries
2 teaspoons fresh lemon juice
5 teaspoons unflavored gelatin powder
¼ cup cold water
1 cup superfine sugar, divided
1 2/3 cups heavy cream
Seeds from ¼ Plumped Vanilla Bean or ¼ teaspoon pure vanilla extract
5 6-ounce containers fresh raspberries
Confectioner’s sugar for garnish
Line a half sheet pan with parchment paper. Place a 8 by 3-inch metal cake ring on the pan. Insert an 8-inch cardboard round, white side up, in the bottom of the ring. (I didn’t do any of this, I used a spring-form pan)
On a clean work surface, evenly line up the lady fingers next to one another with their sides touching. Cut one rounded end from each lady finger so the cookies are 3 inches ljong, reserving the trimmings. Stand a ladyfinger, rounded tip up, inside the ring, with the rounded side facing out and the flat side of the ladyfinger facing toward the center. To help the lady finger stand, place one of the small cookie trimmings against the bottom end to support it, and repeat with each lady finger. Continue with enough ladyfingers to line the sides of the pan. Line the bottom of the pan with the remaining ladyfingers, cut to fit and the trimmings.
To make the filling, coarsely pure the raspberries and lemon juice in a food processor. Rub the puree through a fine-mesh sieve into a bowl. Discard the seeds. You should have 2 ½ cups puree.
Sprinkle the gelatin over the water in a small bowl and let stand until the gelatin absorbs the water, about 5 minutes. Bring the puree and the ½ cup sugar to a simmer in a medium saucepan over medium heat, stirring often. Remove from the heat. Add the softened gelatin to the hot puree and stir until the gelatin is completely dissolved, about 1 minute.
Transfer the puree to a medium stainless steel bowl set in a larger bowl filled with ice cubes and water. Let stand, stirring occasionally, until the puree is cold and begins to hold its shape. Remove the bowl from the ice bath before the puree sets too much.
Combine the cream, the remaining ½ cup sugar, and the vanilla in the chilled bowl of a heavy duty stand mixer. Attach the bowl to the mixer and fit with the whisk attachment. Whip just until soft peaks form. Stir about one-fourth of the whipped cream into the raspberry puree to lighten it, then fold in the remaining cream. Pour the raspberry filling into the lined ring and smooth the top. Cover with plastic wrap and refrigerate the charlotte until it is set, at least 6 hours or overnight.
Remove the pan from the refrigerator. Lift up on the ring to remove it. Arrange some of the raspberries in a single layer on the filling, then top with the remaining berries. Sift confectioners’ sugar over the top. Slice the charlotte with a knife (wipe clean between slices), and serve chilled.
I've tried to capture our holiday with a few collages and photos. We had the best time. It was great to see all my nieces, my nephew and my nephew-in-law! There were lots of laughs, good food, cold beer, fun games, campfires and music! Who could ask for more? I hope you enjoy!
I discovered this recipe on the Williams-Sonoma website and it is fantastic! This has become my family's favorite holiday potato dish. It's fantastic with roast beef and ham, but it will also go well with pork or chicken too! It's become a tradition to serve this dish to my family. I've also introduced it to some friends and they enjoyed it too! I hope you do!
photo from Williams-Somoma, my photo was not good!
3 large russet potatoes, about 2 lb. total, unpeeled and scrubbed
3/4 cup minced shallots
2 1/2 cups grated white cheddar cheese
2 tsp. kosher salt
1/4 tsp. freshly ground white pepper
1 1/2 cups sour cream
Preheat an oven to 425ºF.
Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes directly on the oven rack and bake until tender, about 1 hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.
The next day, preheat the oven to 350ºF.
Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and sprinkle the shallots, 1 3/4 cups of the cheese, the salt and white pepper on top. Using your hands, gently toss the mixture together to combine, then fold in the sour cream in 2 additions.
Transfer the potato mixture to a 1 1/2-quart gratin dish; do not compress. Sprinkle the remaining 3/4 cup cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes. Serves 6 -8.
This was delicious, in fact, it was so delicious I made it twice in one week. I'd suggest using a mandolin for quick slicing! It will save oodles of time!
1 Medium Yellow Onion
2 Cloves Garlic, Minced
1 Tbsp olive oil
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp dried thyme
to taste salt & pepper
1 cup shredded Italian cheese
Preheat the oven to 400ºF. Finely dice the onion and mince the garlic. Sautê the onion and garlic with olive oil over medium heat until the onions are soft and transparent (about 5 minutes).
While the onion and garlic are sautéing, thinly slice the remaining vegetables. Make sure the potatoes are very thin so that they soften quickly while in the oven.
Coat the inside of an 8x8" casserole dish with non-stick spray. Spread the sautéed onion and garlic in the bottom of the dish. Arrange the other sliced vegetables, stacked vertically like dominos, in an alternating pattern. Season the top of the vegetables generaously with salt, pepper, and dried thyme.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and top with the shredded cheese. Bake for an additional 15-20 minutes, or until the cheese is golden brown.