heather juma Archives - Cyber Dating Expert : Cyber Dating Expert
In the News

Luscious Raspberry Tart

Nothing is more breathtaking for dessert than luscious red raspberries gleaming from atop a delicious tart.? Make this simple tart and everyone will be impressed, once they taste it they will be in awe!

One frozen premade pie crust (the kind that you get in a box and unroll)

2 ounces of semi-sweet chocolate, finely chopped

1 Tbsp. of heavy cream

One pound of Marscapone?Cheese

3 Tablespoons of sugar

1/2 tsp. of vanilla extract

1 1/2 tsp. Framboise Eau de Vie

15 ounces of fresh raspberries

2 Tbsp. of seedless raspberry jam

1-2 tsp of water

Prepare and bake the pie crust in an eight inch tart pan.? Follow the package directions.

In a medium size bowl mix together the cheese, sugar, vanilla and Framboise

Combine the chopped chocolate with the cream in a small saucepan and melt slowly and gently over low heat, be careful not to burn

Once the?baked tart crust?has cooled, paint the bottom and sides of the tart shell?with the melted chocolate mixture.

After the chocolate has hardened, spoon in the cheese mixture and distribute evenly in the tart shell

Place the raspberries on the cheese mixture with the ends pointing up, cover the entire tart with the berries

Melt the raspberry jelly in a small saucepan or in the microwave (for a few seconds), be careful not to burn, add a little bit of water to the jelly until it has the consistency of a glaze.? Spoon the glaze evenly over the berries.? Allow the glaze to thicken on the berries before serving

Simply Sensational Cheese Straws

Wow your guests with these tasty delights.? Cheese straws?are very simple to make using frozen puff pastry from the grocery store.? They make an elegant appetizer presentation when you stand them in a decorative glass.

I box (2 sheets) frozen puff pastry, defrosted in your refrigerator

1 egg, beaten?with 1 Tbsp. of water, in a shallow bowl

3/4 cup freshly grated Parmesan Cheese

3/4 cup finely grated Gruyere Cheese

2 tsp. Kosher Salt

2 grinds?of fresh black pepper

Preheat the oven to 375 degrees.

Combine both cheeses, salt and pepper in a mixing bowl.? Roll out one sheet of puff pastry on a lightly floured cutting board.? Brush the surface of?the pastry lightly with the egg.? Sprinkle half of the cheese mixture evenly over the puff pastry.? Using a rolling pin lightly roll the cheese mixture into the pastry.? Cut the pastry crosswise into 12 strips.? Twist each entire strip then place on a baking sheet.? Repeat the process with the remaining pastry and ingredients.

Bake for 10-12 minutes until lightly brown and puffy, turn each straw and bake another 2-3 minutes, do not overbake.? Serve at room temperature.? Makes 24 cheese straws.

Fabulous Creme Brulee

Creme Brulee

By Heather Jumah

Makes?4 servings.

Ingredients

3 cups whipping cream
1 vanilla bean, split lengthwise or 1 tsp. best quality pure vanilla extract.?Madagascar Bourbon Pure Vanilla Extract, is available at most food specialty shops.
8?large egg yolks
1/2 cup plus?4 teaspoons sugar

Preparation

Preheat oven to 325?F. Place cream in heavy medium saucepan. Scrape in seeds from vanilla bean (or vanilla extract); add bean. Bring to simmer over medium heat. In a?medium metal?bowl, whisk together egg yolks and 1/2 cup sugar until the sugar has dissolved. ?Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk vigorously until yolk mixture is pale yellow and hot to touch, about 3 minutes. Gradually whisk in hot cream mixture; discard vanilla bean. Using a fine strainer, strain into a large bowl, skimming off any foam or bubbles.? Divide cream mixture among?four 3/4-cup souffl? dishes or custard cups. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake custards until almost set in center and light golden on top, about 35 minutes. Remove custards from water after they have cooled and refrigerate for at least 2 hours or up to 2 days.

When ready to serve, sprinkle 1 teaspoon of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don’t have a torch,?preheat broiler. Place dishes?on a?small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Refrigerate custards up to three hours before serving.

Creme Brulee

Creme Brulee