With just 48 hrs to go, it was decided at dinner tonight, that we would have a 'black tie' progressive finger food dinner on New Year's Eve - just for fun!!!
Ahhh!!!! I have been designated to 'do' the dessert - help please - what ideas do you have to make a KISS finger food dessert with very little time available?
Rip and Rosie said
08:51 PM Dec 29, 2011
Base 150g Nice biscuits (we use Arnott's brand) 70g butter, melted (the amount you need may vary, depending on the type of biscuits you use)
Filling 250g cream cheese, softened 75g (1/3 cup) caster sugar (superfine sugar) 1 large egg (we use eggs with a minimum weight of 59g) 20ml (1 tablespoon) lemon juice 100ml (5 tablespoons) thickened cream (about 35 percent fat)
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Line 10 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases. We use paper-lined foil cases that measure 8cm across the top and 5cm across the base.
Divide biscuit mixture evenly among cases (about one firmly packed tablespoon of biscuit mixture per case). Firmly press mixture down with the back of a teaspoon until smooth. Set bases aside while making the filling.
Beat cream cheese and caster sugar in an electric mixer or food processor. Stop the machine a couple of times to scrape down the sides and base of the bowl. When the mixture is completely smooth and creamy, add egg and beat until combined. Add lemon juice and cream and beat until well combined. Divide mixture evenly among cases. Bake cheesecakes for 20 minutes. Remove from oven and allow to cool in pan for 30 minutes.
Remove cheesecakes from pan, place in an airtight container and refrigerate. Cheesecakes are ready to serve when they are cold and set. Remove cases before serving.
Cheesecakes can be stored in the refrigerator for up to three days. They are suitable to freeze.
Cheesecake 200gm white chocolate 250ml pouring cream (regular unthickened) 375gm Philadelphia Cream Cheese 1 t/s vanilla 1/2 cup caster sugar 1/4 cup boiling water 3 t/s gelatin 100gm Oreo biscuits
Method:
Place the biscuit base ingredients in a food processor and pulse until it reaches a fine breadcrumb stage.
Press crumbs into desired base and refrigerate.
Combine the water and gelatin and stir until fully dissolved.
Warm the cream and chocolate in the microwave and stir until smooth. Allow to cool until room temp.
Combine the cream cheese, vanilla and sugar in a food processor until the mix is smooth and the sugar is dissolved. Add the white chocolate mixture to the food processor and combine. Pour the gelatin into the food processor and continue to mix the cheesecake filling until smooth.
Break up the Oreo biscuits. Pour half the filling into the prepared biscuit base, top evenly with Oreo's. Add the remaining cheesecake filling and refrigerate until set. Makes approx 15 individual silicone cups.
Buy some mini meringue nests, fill with cream whipped with icing sugar and vanilla. Grab an array of berries, blackberry, blueberry etc, soak in your favourite liquer and sprinkle over the nests.
Takes about a half an hour of effort and a lot of yummy comments.
A nice cheese one is to buy a block of good Camenbere cheese, cut the top out from the top, like you were opening a can of beans, leaving the sides for strength. Scoop out the cheese and save. Grab a handful of sultanas or raisins and warm them in a nice port. Don't boil though. Drain the port off after the fruit has plumped and spoon the fruit into the cheese cavity. Squash as much of the cheese as you can back in, replace the lid and wrap in foil.
When your guests walk in, warm a frypan and throw the foil covered cheese in to heat through.
Throw on a plate with some nice thin storebought biscotti and a knife and let your guest hog in. A glass of the port to go with it tops off a lovely night and not too much sweet.
Pejay said
10:23 AM Dec 30, 2011
Oh yum!!!!
You know guys, that the morning after this shin-dig, I am going on a l-o-n-g w-a-l-k - I am going to need it, and although my waistline will thank you tomorrow night, I got my doubts that it will the morning after!!
Will head down to the shops later this morning and see what I can find to make that something special from above.
With just 48 hrs to go, it was decided at dinner tonight, that we would have a 'black tie' progressive finger food dinner on New Year's Eve - just for fun!!!
Ahhh!!!! I have been designated to 'do' the dessert - help please - what ideas do you have to make a KISS finger food dessert with very little time available?
Base
150g Nice biscuits (we use Arnott's brand)
70g butter, melted (the amount you need may vary, depending on the type of biscuits you use)
Filling
250g cream cheese, softened
75g (1/3 cup) caster sugar (superfine sugar)
1 large egg (we use eggs with a minimum weight of 59g)
20ml (1 tablespoon) lemon juice
100ml (5 tablespoons) thickened cream (about 35 percent fat)
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Line 10 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases. We use paper-lined foil cases that measure 8cm across the top and 5cm across the base.
Finely crush biscuits in a food processor or blender. If you are using a food processor, you can add the melted butter to the biscuit crumbs and process until well combined. If you are using a blender, it is probably easier to tip the biscuit crumbs into a bowl and then stir in the butter. © exclusivelyfood.com.au
Divide biscuit mixture evenly among cases (about one firmly packed tablespoon of biscuit mixture per case). Firmly press mixture down with the back of a teaspoon until smooth. Set bases aside while making the filling.
Beat cream cheese and caster sugar in an electric mixer or food processor. Stop the machine a couple of times to scrape down the sides and base of the bowl. When the mixture is completely smooth and creamy, add egg and beat until combined. Add lemon juice and cream and beat until well combined. Divide mixture evenly among cases.
Bake cheesecakes for 20 minutes. Remove from oven and allow to cool in pan for 30 minutes.
Remove cheesecakes from pan, place in an airtight container and refrigerate. Cheesecakes are ready to serve when they are cold and set. Remove cases before serving.
Cheesecakes can be stored in the refrigerator for up to three days. They are suitable to freeze.
Recipe:
Base
80gm butter melted
250gm Oreo biscuits
Cheesecake
200gm white chocolate
250ml pouring cream (regular unthickened)
375gm Philadelphia Cream Cheese
1 t/s vanilla
1/2 cup caster sugar
1/4 cup boiling water
3 t/s gelatin
100gm Oreo biscuits
Method:
Place the biscuit base ingredients in a food processor and pulse until it reaches a fine breadcrumb stage.
Press crumbs into desired base and refrigerate.
Combine the water and gelatin and stir until fully dissolved.
Warm the cream and chocolate in the microwave and stir until smooth. Allow to cool until room temp.
Combine the cream cheese, vanilla and sugar in a food processor until the mix is smooth and the sugar is dissolved. Add the white chocolate mixture to the food processor and combine. Pour the gelatin into the food processor and continue to mix the cheesecake filling until smooth.
Break up the Oreo biscuits. Pour half the filling into the prepared biscuit base, top evenly with Oreo's. Add the remaining cheesecake filling and refrigerate until set. Makes approx 15 individual silicone cups.
Buy some mini meringue nests, fill with cream whipped with icing sugar and vanilla. Grab an array of berries, blackberry, blueberry etc, soak in your favourite liquer and sprinkle over the nests.
Takes about a half an hour of effort and a lot of yummy comments.
A nice cheese one is to buy a block of good Camenbere cheese, cut the top out from the top, like you were opening a can of beans, leaving the sides for strength. Scoop out the cheese and save. Grab a handful of sultanas or raisins and warm them in a nice port. Don't boil though. Drain the port off after the fruit has plumped and spoon the fruit into the cheese cavity. Squash as much of the cheese as you can back in, replace the lid and wrap in foil.
When your guests walk in, warm a frypan and throw the foil covered cheese in to heat through.
Throw on a plate with some nice thin storebought biscotti and a knife and let your guest hog in. A glass of the port to go with it tops off a lovely night and not too much sweet.
You know guys, that the morning after this shin-dig, I am going on a l-o-n-g w-a-l-k - I am going to need it, and although my waistline will thank you tomorrow night, I got my doubts that it will the morning after!!
Will head down to the shops later this morning and see what I can find to make that something special from above.
Many thanks and we wish you all a Happy New Year.
Cheers