[m brown]

I can feel the sugar plums nipping at my heals. Any thoughts?

exotic or traditional?

I still have pumpkin leftovers!

[momoreg]

How 'bout a brandied cherry mini torte with pumpkin caramel sauce. ..

Or a trifle, made with ratafia biscuits, Chambord preserves, a thick creme anglaise flavored with Stone's Green Ginger wine, covered over with whipped cream, crumbled ratafia biscuits and dried cherries that have been rehydrated in the Stone's.

[shroomgirl]

Ratafia????never heard of. What are they or compairable to?

Shroomgirl, I'll get the recipe for you (I'm not home right now). They are crumbly little cookies made with coarsely ground almonds; the flavor comes from the nuts, since there isn't any almond extract called for. I find the extract way overpowering. If you happen to have Jane Grigson's British cookbook, I use the recipe from there.

She was a neat lady - I loved her cookbooks, they were wonderfully written with beautiful photos, but it was also interesting that she'd majored as a textiles historian, worked in the clothing collection at the Victoria and Albert Museum in London, and that she and her husband lived in a well-outfitted cave somewhere in France. She passed away several years ago, but I think her daughter writes occasionally for Gourmet.

[KC]

At Thanksgiving, my family has a completely traditional New England dinner with assorted pies. At Christmas, we have an open house with a buffet consisting of whatever anyone wants on it. I am obligated to produce any dessert requested (in advance) by any family member. So far, I've been asked for Pumpkin Chiffon Pie, Orange Rice Pudding, and Bailey's Irish Cream/White Chocolate Cheesecake, with more requests to come. My personal favorite is Frangelico/dark chocolate mousse. (No traditional fruit pies in this bunch!)
I also do all the appetizers and breads/rolls.
I love cooking for Christmas!

[Nick.Shu]

my suggestion re the trifle, perhaps a traditional biscuit jaconde instead of the ratafia biscuit

[This message has been edited by Nick.Shu (edited 12-02-2000).]

Please post the trifle recipe. Oh boy, this sounds good.

[Katherine]

Try a tart of sliced poached bosc pears on a layer of pastry cream.

[Isa]

I don't know why but this year I've decided to make lots of miniature desserts instead of a big one. I know it will be a lot more work to do it that way but I've never made lots of petits fours before so it will be good practice.

Nick.shu, what is biscuit jaconde?

Jesse, I'll look the recipe up and post it as soon as I find it (so many cookbooks, so little time!)

[Isa]

Biscuit Joconde:
A delicat cake often used as a base for mousse and bavarois dessert.

It is made with tant pour tant re a mixture of equal part of almond and confectionners sugar. Let me know if you would like the recipe.

I have a recipe for a 3 layer Italian dessert called Cassata. The layers are assembled and frozen. I will post it if anyone is intrested.

Oui, Sisi (there goes my entire French vocabulary), I would like the biscuit recipe - merci!

Jesse, Marcella Hazan has an excellent cassata recipe - if you could post your's, I'd love to compare.

[Isa]

Marye

Here you are. Please be indulgent I had to translate it myself. If you don't understand just let me know and I'll try to explain better.

Biscuit Joconde

375g tant pour tant (50% confectionners sugar, 50% almond powder), sifted
50g flour
5 eggs
5 egg whites
25g sugar
40g butter, melted and cooled


Preheat the oven to 250°C (between 475° and 500°F). Grease with butter a 40cm x 60 cm sheet pan. Line with parchment paper. Grease with butter and floured. Set aside.


Put the eggs and the tant pour tant in the bowl of the mixer. Beat during 10 minutes a high speed or until a ribbon is formed. Transfer to another bowl and reserved.


Beat the whites until stiff. Add the sugar and beat for a minute until dry. Reserved.

Mix the melted butter with the tant pour tant mixture. Then add the flour and mix until just combined. Add 1/3 of the egg whites and gently incorporate. Add the rest of the whites, very delicately.

Using a offset spatula spread the dough in the prepared pan. The biscuit should have a thickness of 3 to 4 mm. Put in the preheated oven for 2 to 3 minutes or until set. You check the biscuit by touching it with the your fingertip. It shouldn't be sticky, but just firm and moist but not dry.

Remove from the oven and slide the biscuit onto a baking rack. Remove the paper only if it is to be use immediately. The biscuit can be frozen with the paper. You can roll it so it will take less room in the freezer.