Uncooked Almond Dessert

This is very rich, almost a marzipan, and should be served in small portions with whipped cream, believe it or not, to “cut” the density.

	6	12	20	50
packages of lady fingers	1	2	4	8
unsalted butter sticks	1	2	4	8
granulated sugar, preferably superfine	½ c	1 c	2 c	4 c
finely ground blanched almonds*	2 c	1½ lbs	2 lbs, 10 oz	5 lbs, 4 oz
eggs	2	4	8	16
Garnish
heavy cream	½ pt	1 pt	2 pts	4 pts
candied violets
or
blanched, slivered almonds

* Can be ground in a blender.

Separate the ladyfingers and allow them to dry in a very low oven, about 200°, for 10 to 15 minutes. Do not let them brown. Meanwhile, line a small bowl [or 2, 4, or 6 one-quart molds] with long strips of waxed paper, extending over the edges. (These will aid in unmolding the dessert.) Line the bowl [or molds] with ladyfinger halves, saving a few for the top.

In a bowl, cream together the butter and sugar. Mix in the almonds, almond extract, and add the eggs, one at a time, mixing thoroughly after each addition.

Spoon the mixture into the lined bowl [or molds] and top with the reserved ladyfingers. Cover with waxed paper and a small saucer. On the saucer place a heavy object, such as a 1-pound weight, a 2-cup measure filled with water, or parts of a heavy meat grinder. Refrigerate for at least 24 hours. (This may be done 2 or even 3 days ahead.)

Before serving, unmold the dessert onto a cake platter, using the waxed paper strips to help ease it out of the molds. Decorate with the cream, whipped, and candied violets or almonds.

 

Linzertorte

This nut-pastry jam tart is very rich, so cut it in slivers, rather than slices. It goes very far, and tastes very good.

	6	12	20	50
butter	½ lb	1 lb	1¾ lbs	2½ lbs
granulated sugar	1 c	2 c	3½ c	2 lbs
egg yolks	2	4	7	10
finely ground unblanched almonds	1½ c	1 lb,	1 lb,	3 lbs
		2 oz	14 oz
lemon rind, grated*	1½ tsp	3 tsp	5 tsp	7½ tsp
all-purpose flour	2 c	4 c	2 lbs, 2 oz	4 lbs, 4 oz
ground cinnamon	1 tbs	2 tbs	3 tbs	5 tbs
ground cloves	½ tsp	1 tsp	1¾ tsp	2½ tsp
raspberry preserves	1 c	2 c	3½ c	5 c

* One average lemon will yield 2 tablespoons of grated rind.

Preheat the oven to 350°.

Cream the butter and sugar together, then add the egg yolks and beat well. Stir in the ground almonds and lemon rind. Combine the flour, cinnamon, and cloves and fold into the creamed mixture. Knead until the dough is firm and holds together. [Knead dough in several batches if you are making the larger recipes.]

Pat two-thirds of the dough into a 9-inch round cake pan [2, 3, 5 pans], with removable bottom. The layer should be about ½ inch thick. [For the larger recipes, you can use foil pie pans, if you make sure the layer is flat and uniformly ½ inch thick.] Spread with the preserves.

Roll out the rest of the dough on a table. Cut strips out of the dough (eight strips per pan), and make lattice tops by placing four strips one way, four the other over the preserves and pinching the ends down. Bake for 30 to 40 minutes, then cool. Cut into small pie wedges to serve.

NOTE: Keep in a cool place, tightly covered.

 

Individual Paris-Brest

While this dessert is traditionally made as a ring, split and filled, it is easier to serve to crowds as individual puffs. Paris-Brest is a kind of cream puff with a rich almond cream filling. While you can make the praline powder and the crème pralinée ahead of time, it is necessary to make the puffs on the day of serving. Assemble just before eating, and garnish with whipped cream.

Praline Powder

	6	12	20	50
granulated sugar	¾ c	1½ c	2½ c	6 c
water	¼ c	½ c	¾ c	1¼ c
cream of tartar	¼ tsp	½ tsp	¾ tsp	1¼ tsp
blanched almonds	½ c	1 c	1½ c	3 c
butter or margarine for greasing pan	1 tbs	2 tbs	3 tbs	5 tbs
Crème Pralinée
granulated sugar	1 c	2 c	3½ c	7 c
water	⅓ c	⅔ c	1⅓ c	2½ c
cream of tartar	¼ tsp	½ tsp	¾ tsp	1½ tsp
egg yolks, beaten	4	8	12	24
butter, softened	2 sticks	4 sticks	1½ lbs	3 lbs
vanilla extract	2 tsp	4 tsp	6½ tsp	4 tbs
praline powder (above)	½ c	1 c	1¾ c	3½ c

Cream Puffs

	6	12	20	50
water	1 c	2 c	3¾ c	8 c
butter	6 tbs	12 tbs	3 sticks	1½ lbs
salt	⅛ tsp	¼ tsp	½ tsp	1 tsp
all-purpose flour	1 c	2 c	3¾ c	2 lbs, 2 oz
eggs	5	8	15	30
slivered, blanched almonds	¼ c	½ c	1 c	2 c (or 12 oz)
margarine or shortening for greasing pans	2 tbs	4 tbs	6 tbs	8 tbs
flour	1 tbs	2 tbs	3 tbs	5 tbs
Garnish
heavy cream	½ pt	1 pt	1½ pts	2 pts

Praline Powder

Combine all of the ingredients for the praline powder in a saucepan and stir over medium heat until the sugar dissolves. Continue to heat, without stirring, until the syrup is dark brown. Watch it carefully, as it burns rapidly at this stage. Pour immediately onto a greased cookie sheet and allow to cool. When cool, break the praline into rough pieces and place, a little at a time, into a blender and blend until powdered. Repeat until all the praline is used. Place in a tightly covered jar until ready to use.

NOTE: Extra praline powder can be frozen or stored for a week or so in the refrigerator.

Crème Pralinée

Prepare the crème pralinée by combining the sugar, water, and cream of tartar in a heavy saucepan. Bring to a boil, without stirring, and boil until the syrup registers 240° on a candy thermometer. Pour gradually into the egg yolks, beating hard until the mixture is very thick, then, using a whisk or electric beater, add the butter, a little at a time, until the crème is smooth and thick. Add the praline powder and vanilla. Store in the refrigerator until needed.

Cream Puffs

When ready to make the cream puffs and assemble the dessert, preheat the oven to 450°. Grease and flour cookie sheets.

Place the water, butter, and salt into a saucepan and heat until the butter has melted and the mixture boils. Add the flour all at once and stir over low heat until the mixture forms a ball and leaves the sides of the pan clean.

Remove the pan from heat and beat in 4 [7, 9, 12] of the eggs, one at a time, very well; the mixture should be smooth. Spoon the chou paste (as this mixture is called) onto the prepared cookie sheets in 2- to 3-tablespoon amounts. Brush each with the remaining eggs, beaten, and sprinkle almonds on each.

Bake 10 to 15 minutes, until puffed, then lower the heat to 350° and bake for 15 minutes longer. With the point of a knife, or tines of a fork, prick each around the sides and return to the oven to finish baking, around 15 minutes more. Cool on a rack.

Assembling

Whip the heavy cream.

Just before serving, slice each puff in half horizontally and fill with crème pralinée. Replace the top, garnish with the whipped cream, and serve.

 

Frozen Rum Cream

This is the simplest possible dessert, and yet a great success. Make it in 5-ounce plastic cups for a large group. It can be made 2 or 3 days ahead, if you cover the containers to prevent “freezer smell.”

	6	12	20	50
egg yolks	4	8	12	20
granulated sugar	¼ c	½ c	1½ c	2 c
egg whites, beaten stiff	3	6	10	15
heavy cream, whipped until stiff	1½ c	3 c	4½ c	7½ c
rum	½ c	1 c	2½ c	5 c

Beat the egg yolks and sugar together until stiff and lemon colored, then fold in the beaten egg whites and whipped cream and gently stir in the rum. Put into cups or a large bowl and freeze for at least 8 hours.

 

Fresh Strawberries with Sabayon Sauce

When strawberries are in season, I hate to serve them with anything but sugar, but this sauce is my first choice for a garnish. It is sometimes served warm, but I prefer it chilled.

	6	12	20	50
strawberries, cleaned and hulled	2 pts	4 pts	7 pts	16 pts
Sauce
egg yolks	4	8	14	32
sugar	½ c	1 c	1¾ c	4 c
heavy cream, whipped	½ pt	1 pt	2 pts	4 pts

Chill the strawberries until serving time.

Place the egg yolks and sugar in the top of a double boiler, or in a large heavy bowl that will fit over a saucepan of simmering water, and beat with a whisk until thick. (Do not overcook or the eggs will scramble.) If lumps form, strain before chilling. Chill.

Just before serving, fold in the whipped cream. Garnish each dish of strawberries with a tablespoon or two of the sauce.

 

Brandy Alexander Pie

This pie is as sweet and delicious as the drink for which it is named, and a great deal less alcoholic. It is light and fluffy, but very filling.

	6	12	20	50
unflavored gelatin envelopes	1	2	4	8
cold water	½ c	1 c	2 c	4 c
granulated sugar	⅔ c	1⅓ c	2⅔ c	2 lbs
salt	⅔ tsp	¼ tsp	½ tsp	1 tsp
eggs, separated	3	6	12	24
Cognac	¼ c	½ c	1 c	2 c
Grand Marnier	¼ c	½ c	1 c	2 c
or
creme de cacao	¼ c	½ c	1 c	2 c
heavy cream	2 c	4 c	4 pts	8 pts
9-inch graham cracker crust	1	2	4	8
Garnish
4-ounce bars semisweet chocolate	1	2	2½	3
heavy cream	1 c	2 c	3½ c	6 c

Sprinkle the gelatin over the cold water in a saucepan. Add ⅓ cup [⅔ cup, 1⅓ cups, 2⅔ cups] of the sugar, the salt, and egg yolks. Stir to blend, then heat over low heat, stirring, until the gelatin dissolves and the mixture thickens. Do not boil. Remove from the heat and stir in the Cognac and Grand Marnier (or crème de cacao). Chill in the refrigerator until the mixture mounds slightly and is thick.

Beat the egg whites until stiff (use a portable electric mixer in a large kettle). Gradually beat in the remaining sugar and fold into the thickened mixture. Whip half of the cream until it holds peaks. Fold in the whipped cream, and turn into the crusts. Chill several hours, or overnight. To serve, garnish with the remaining cream, whipped. Using a vegetable peeler, make chocolate curls from the chocolate bars and let drop onto the cream.

 

Kulfi

This frozen Indian dessert is something like our ice cream, but with an exotic character, very rich and sensuous, all its own. It is good also with Middle Eastern meals. Since it melts very rapidly when removed from the freezer, take it out just before you serve it.

Rosewater is available in Middle Eastern, Indian, and specialty markets or in some pharmacies. It makes this dessert exotic.

	6	12	20	50
13-oz cans sweetened condensed milk	1	2	4	8
heavy cream	1 c	2 c	4 c	8 c
rosewater or vanilla extract	½ tsp	1 tsp	2 tsp	4 tsp
almonds, finely chopped (not ground in blender)	¼ c	½ c	1 c	2 c
pistachio nuts, finely chopped	¼ c	½ c	1 c	2 c

Mix all the ingredients together, stir well, and freeze. For a small party, you can freeze it in a dessert bowl, or in individual plastic cups. [For a large group, I freeze it in disposable, clear, 5-ounce plastic cups.] During the freezing, which takes 4 hours or more, the nuts rise to the top.

 

Fyrste Kake

This is a Norwegian cake, which is very rich and almondy. Serve it in very thin wedges, with fresh strawberries or blueberries. Add whipped cream if you like.

	6	12	20	50
unsalted butter	¾ c	1½ c	1½ lbs	3 lbs
granulated sugar	1¾ c	3½ c	2⅝ lbs	5 lbs, 4 oz
eggs, separated	3	6	10	18
all-purpose flour	2½ c plus 2 tbs	5 c plus 4 tbs	2 lbs, 13 oz plus 7 tbs	5 lbs plus ¾ c
baking powder	3 tsp	6 tsp	10 tsp	6 tbs
almond extract	1½ tsp	3 tsp	5 tsp	8 tsp
ground, blanched almonds	1 c	2 c	3½ c	6 c

Preheat the oven to 350°.

Cream together the butter and ¾ cup [1½ cups, 2¾ cups, 4½ cups] of the sugar. Add the yolks of the eggs, one at a time, beating well after each addition. Stir in the 2½ cups [5 cups; 2 pounds, 13 ounces; 5 pounds] flour and the baking powder. Add 1 teaspoon [2 teaspoons, 3½ teaspoons, 5 teaspoons] of the almond extract.

Reserve ½ cup [1 cup, 1¾ cup, 3 cups] of the dough for the topping and spread the remaining dough over the bottom of a greased 9-inch cake pan [2 pans, 4 pans, 6 pans].

Beat the egg whites until frothy and gradually add the remaining cup [2 cups, 4¼ cups, 6 cups] sugar, beating constantly until stiff.

[For large amounts, use a hand-held beater in a large kettle.] Fold in the almonds and the remaining ½ teaspoon [1 teaspoon, 1½ teaspoons, 3 teaspoons] almond extract. Spread this filling over the lined cake pans.

Add the remaining 2 tablespoons [4 tablespoons, 7 tablespoons, ¾ cup] flour to the reserved dough. Roll out on a floured board, cut into strips, and lay the strips in a crisscross pattern on top of the almond mixture. Bake for 45 to 50 minutes, then cool and serve in thin slices with berries and cream.

NOTE: Keep in a cool place, tightly covered.

 

Baklava

Layers of paper-thin, crispy pastry alternated with ground nuts and soaked in a honey syrup make this dessert a treat. Baklava is a simple assembly job when you buy frozen or fresh phyllo dough. And it never fails to impress! It’s almost a shame to have to say you didn’t make the phyllo.

Phyllo is a paper-thin pastry “leaf” that is used for baklava, spanokopita, and many other Middle Eastern dishes. It can be bought at Greek or Middle Eastern groceries or at specialty shops. It is often sold frozen, wrapped in plastic, and should be defrosted overnight, in its own wrapper, in the refrigerator. Since it becomes brittle and unworkable quickly when exposed to air, you should keep it covered with a layer of waxed paper covered with a very slightly damp cloth as you work, but don’t let it get wet, or it will stick together.

Pastry

	12	50
shelled almonds, walnuts, or pecans, or a mixture	2 c	8 c
granulated sugar	2 tbs	½ c
ground cinnamon	½ tsp	1 tsp
butter	½ lb	1½ lbs
phyllo dough	1 lb	4 lbs
Syrup
granulated sugar	2 c	6 c
water	2 c	6 c
strips of lemon rind, ½ inch by 3 inches	2	6
cinnamon stick (optional)	1	3
honey	½ c	1½ c

Chop the nuts fine. (You can use a blender, but it pulverizes them, so leave out some to chop for texture.) Add the sugar and ground cinnamon to the nuts and set aside. Melt the butter in a small pan and set aside.

Combine all the syrup ingredients except the honey in a saucepan and bring to a boil. Boil for 5 minutes, then remove the rinds and sticks. Add the honey and set aside.

Preheat the oven to 375°. In large roasting pan [or two], spread five or six layers of phyllo, brushing each with melted butter, then sprinkle a handful of the nut mixture on top of the last layer. Continue to layer, brushing butter on each and sprinkling nuts on each. The last five or six layers should be brushed with butter only. End with one perfect layer.

Before baking, cut into small diamonds (about 2 inches) with a very sharp knife.

Pour about ½ cup of the remaining butter over all and bake at 375° for 30 minutes, then lower the heat to 350° for 30 more minutes, or until the baklava is golden brown.

Remove from the oven and immediately pour the cooled syrup over the baklava; it will be absorbed into the pastry. Let cool.

NOTE: Baklava will keep refrigerated for about a week, but is best in the first 2 or 3 days.

 

Biscuit Tortoni

Biscuit tortoni is like a frozen mousse, but richer and more interesting in texture. You can add rum instead of vanilla, if you prefer. This is my favorite frozen dessert.

	6	12	20	50
granulated sugar	⅜ c	¾ c	1½ c	3 c
water	⅜ c	¾ c	1½ c	3 c
eggs, separated	2	4	8	16
almond macaroons	6	12	24	48
almond extract	1 tsp	1½ tsp	3 tsp	6 tsp
vanilla extract	1 tsp	1½ tsp	3 tsp	6 tsp
heavy cream	1 c	2 c	4 c	8 c

Combine the sugar and water in a saucepan and cook, without stirring, until the mixture reads 230° on a candy thermometer.

In a very large bowl, beat the egg whites until stiff. Slowly stir the sugar syrup into the egg whites and mix well. In another bowl, beat the egg yolks until thick and pale, and fold into egg white mixture, stirring well.

Pulverize the macaroons in a blender, or crumble them into fine crumbs between your fingers. Keep out 3 tablespoons [6 tablespoons, ½ cup, ¾ cup] for the garnish and add the rest to the mixture. Add the almond and vanilla extracts.

Whip the cream until stiff. Fold carefully and thoroughly into the mixture [by this time, the amounts will be enormous, so I find it best to use a big preserving kettle to mix the cream and egg mixture together], then sprinkle the reserved macaroon crumbs on top, and freeze in individual cups. [I use clear plastic, disposable, 5-ounce cups for a crowd.]

NOTE: This can be made 2 to 3 days ahead, if kept covered and placed in a reliable freezer.

 

Almond Cheesecake

This is a surprisingly sophisticated cheesecake, though just as rich and filling as any. Each cake will serve at least ten. The large amount makes five cakes.

	10	50
granulated sugar	1 c less	4 c plus
	2 tbs	6 tbs
butter, left at room temperature to soften	4tbs	2½ sticks
cream cheese, left at room temperature to soften for 3 hours	1 lb	5 lbs
all-purpose flour	¼ c	1¼ c
honey	2 tbs	1 c plus 2 tbs
eggs, separated	5	25
light cream	½ c	2½ c
almond extract	¼ tsp	1¼ tsp
vanilla	1 tsp	5 tsp
almonds, pulverized in blender	½ c	2½ c
light brown sugar	¼ c	1¼ c
ground cinnamon	1 tsp	5 tsp
almonds, finely chopped (not pulverized in blender)	¼ c	1¼ c

Preheat the oven to 325°. Grease and flour one [or 5] springform pans, 1½–2 inches deep and 10 inches in diameter, or, straight-sided 1½-inch-deep cake tins.

Cream the sugar and butter together, then add the cream cheese and beat until fluffy. Add the flour, honey, and egg yolks and beat well. Add the light cream and extracts. Beat the egg whites until stiff and fold them into the sugar and butter, then fold in the pulverized almonds and pour into the pans.

Combine the brown sugar, cinnamon, and chopped almonds and sprinkle over the batter. Bake for 1 hour at 325°, then allow to cool in the oven for about 2 hours. Chill (although this is best served at room temperature).

NOTE: This can be made 1 or 2 days ahead.

 

Brandied Fruit Cup

This list of fruits is only a suggestion for a change from the ordinary fruit cocktail. You should really invent your own combination. The following is a successful one, based on dried fruit, and is especially good during seasons when fresh fruits are hard to get.

	6	12	20	50
5-oz packages dried apricots	1	2	3	5
mixed dried fruits, 12-oz boxes	1	2	3	5
20-oz cans Queen Anne cherries	1	2	3	5
fresh or canned Bing cherries	1 lb	2 lbs	3 lbs	5 lbs
grapefruit	1	2	3	5
8-oz jars preserved kumquats	½	1	2	4
11-oz cans mandarin oranges	1	2	4	8
20-oz jars figs in syrup	1	2	3	5
bananas	3	6	10	25
strawberries, blueberries, or any fruit in season		(as available)
Cognac or kirsch		(to taste)
superfine, granulated sugar		(to taste)

Place all the dried fruits in a saucepan with water to cover. Simmer for about 20 minutes, or until tender. Let cool in the liquid.

Pit anything that has pits. Peel and cut the oranges and grapefruit into bite-sized chunks. Cut the cooled dried fruits into small pieces. Use the syrup from only one of the canned fruits (fig is nice) and drain the other canned fruits.

Combine all the fruits in a large bowl and add sugar and Cognac to taste. (For a non-alcoholic cup, add lemon juice or apricot nectar or a little cranberry juice.)

Serve with Butter Nutball Cookies (page 163).

NOTE: This is best made in the morning for evening serving, or the day before if for luncheon. It can be kept, unrefrigerated, in a cool place.

 

Butter Nutball Cookies

These—buttery, nutty, sugary—are irresistible. I serve fruit cup or ice cream just as an excuse to make these.

	4 dozen
all-purpose flour	2 c
granulated sugar	½ c
salt	½ tsp
butter, or butter and margarine, mixed	½ lb
vanilla extract	2 tsp
finely chopped walnuts or pecans, not pulverized in blender	2 c

Garnish

confectioner’s sugar

Preheat the oven to 350°.

Mix all the ingredients except the confectioners’ sugar together in a large bowl. [I use the preserving kettle and my hands.] Form into small balls the size of walnuts and place on cookie sheets an inch apart. Bake at 350° until set (about 15 minutes; they will not brown). While they are still warm, but not just out of the oven, roll each in confectioner’s sugar and let cool without stacking them.

NOTE: For serving to 50, with a fruit cup or ice cream, double all the amounts, which will yield about 2 cookies per person.

 

Charlotte Malakoff au Chocolat

This is my favorite dessert of all, an homage to Julia, the most voluptuous combination of chocolate, liqueur, almonds, butter, and cream. For a time when only pleasure matters.

	10	50
orange liqueur (Grand Marnier or Cointreau)	½ c	2¼ c
water	⅓ c	2 c
ladyfingers	18–20	100 or so
unsalted butter, softened	1½ sticks	2½ lbs
superfine, granulated sugar	¾ c	5 c
almond extract	¼ tsp	1¼ tsp
semisweet chocolate melted in	3 oz	20 oz
strong coffee	½ c	1¼ c
ground almonds	1 c	6⅓ c
heavy cream	1½ c	5 pts

Combine ¼ cup [1 cup] of the orange liqueur with the water. Separate the ladyfingers and dip, one by one, in the water-liqueur mixture. Place on cake racks to drain. Meanwhile, line the bottom of a 1½-quart mold [or five of them] with waxed paper. Line sides of the molds with ladyfingers, standing them on end. Reserve the remaining ladyfingers.

Cream the butter and sugar together until light and fluffy. Beat in the remaining orange liqueur and the almond extract and continue to beat for five minutes. Fold in the chocolate, then add the almonds.

Whip the cream until it reaches the “chantilly” stage, that is, until it holds its shape when a spoon is drawn across the surface. Fold the cream into the almond mixture, then pour the mixture into the molds, layering with the remaining ladyfingers, and ending with a layer of ladyfingers.

Cover with a round of waxed paper and place a saucer over the mixture. Put some heavy weight on the saucer—pieces of a meat grinder, a 1-pound scale weight, a heavy can—and refrigerate overnight. Unmold before serving and, if desired, serve with whipped cream.

NOTE: These may be made 2 days ahead.

 

Lemon Mousse

Lemon is a particularly good flavor with which to end a meal, especially a spicy one. It alerts the sodden senses, and leaves a pleasant astringency. This one is quite easy to prepare.

Mousse

	6	12	20	50
	2	4	7	15
eggs, separated	4	8	14	32
granulated sugar	¼ c	½ c	¾ c	2 c
envelopes gelatin, unflavored	1	2	3½	8
heavy cream	¾ c	1½ c	2¼ c	6 c
Garnish
heavy cream, to whip	1 c	2 c	3 c	5 c
toasted, slivered almonds	½ c	1 c	1¾ c	3 c

Grate the rinds of the lemons (yellow part only) and set aside. Squeeze the juice and reserve it. Combine the egg yolks with the reserved rind and sugar. Beat hard until the mixture is light and lemon colored.

Combine the lemon juice and gelatin and let stand for 10 minutes, then heat the mixture over low heat or hot water until the gelatin dissolves. Stir into the yolk mixture.

Beat the cream until thick and fold into the mousse mixture. Whip the egg whites until stiff, then fold in to the mousse mixture. For 6, pour into a soufflé dish and chill. [For 50, chill in 5-ounce plastic disposable cups.] Before serving, top with the whipped cream and almonds.

 

Nepali Fruit Dahi

This is a fresh fruit and spiced yogurt mixture, one of the few desserts served, aside from plain fruit, after a Nepali meal. The fruits suggested aren’t compulsory; you can make substitutions. Nepali oranges are like tangerines, which are actually better in this dish anyway.

	6	12	20	50
coconuts	½	1	2	3
ripe pineapples	1	2	2	3
or
20-oz cans pineapple chunks	1	2	3	6
bananas	2	4	7	12
oranges	3	6	10	20
fresh strawberries	1 pt	l qt	1 qt plus 1 pt	2 qts
raw cashews or raw peanuts (don't use salted)	½ lb	1 lb	1¾ lbs	4 lbs
plain yogurt	2 pts	4 pts	6 pts	4 qts
seeds from cardamom pods, smashed with a mortar and pestle	4 pods	8 pods	12 pods	15 pods
superfine granulated sugar or raw sugar, if available		(to taste)

Make holes in the coconut and drain out the milk; reserve it for other uses. (It makes a good liquid for cooking curries.) Put the coconut, in a preheated 400° oven for 5 to 10 minutes. (This helps in the removal of the skin.) Crack the coconut open with a hammer and peel the brown skin off the meat with a parer or sharp knife. Cut the coconut meat into small ¼-inch chunks and put in a bowl with water to cover.

Peel and dice the pineapple into ½-inch chunks. Place in large bowl along with the bananas, sliced; the oranges, cut in ½-inch chunks; and the strawberries, washed, hulled, and halved. Add the coconut and raw nuts and toss lightly.

Combine the yogurt, cardamom, cinnamon, and sugar to taste. Mix the yogurt lightly with the fruit, and chill before serving.

 

Toasted Almond Parfait

This is a terribly easy assembly job. If you make it in clear cups, it’s an attractive frozen dessert. Very good for large groups, and well liked by children if you leave out the rum. You may want to use blended syrup, as pure maple is expensive. Do not use “maple-flavoring.”

	6	12	20	50
6-oz packages unblanched almonds	1	2	3½	8
maple syrup	¾ c	1½ c	2¾ c	6 c
rum (optional)	2 tbs	4 tbs	7 tbs	1 c
vanilla ice cream, softened	2 pts	2 qts	3½ qts	8 qts
Garnish
heavy cream, to be whipped	1 c	2 c	3 c	5 c

Preheat the oven to 400°.

Spread the almonds on a baking sheet and toast in the oven, turning occasionally, until browned. Do not let them burn. Chop very fine with food chopper (not in the blender). Mix the almonds with the maple syrup to make a thin paste, adding the rum if desired.

Spoon a generous tablespoon of almond paste into the bottom of each of six parfait glasses [or 5-ounce disposable plastic cups]. Cover with a layer of ice cream. Continue the layers until the cups are full; then cover with plastic wrap and freeze until hard. Thirty minutes before serving, remove from the freezer and put in the refrigerator. Top with whipped cream.