Send your mother one of these adorable Mother's Day cards from our famous Krinkles Collector Designer, Patience Brewster.
THESE ARE A FEW OF MY FAVORITE RECIPES I LOVED TO MAKE FOR MY MOTHER. AS TIME PERMITS, I WILL KEEP ADDING TO THESE.
Jessica found this receipe a couple of years ago in a magazine, tried it and loved it. Strawberry and Pistachio ice-cream cake.
1 pint ea. of strawberry ice cream and pistachio ice cream softened 1 hr. in refrigerator. 1/2 cup heavy cream. 1 tablespoon sugar, 1/2 teaspoon pure vanilla extract.
1.Use a ruler to cut layers that fit pan snugly. 2. Don't oversoak, or cake may fall apart. Yellow Genoise Cake 12 x 17.3 tbls. unsalted butter, melted, plus more for pan. 3/4 cup all-purpose flour, plus more for pan, 1/2 cup sugar, 3 lg. eggs, 1/8 tsp. salt, 1/2 tsp. pure vanilla extract.
Pour syrup into a large, shallow dish. Cut cake into 3 strips: two 9 1/2 x 4 1/2 inches, one 9 3/4 x 4 3/4 inches; discard scraps. Soak one smaller strip in syrup 1 min. Turn; soak 40 sec. more. Using two spatulas, carefully transfer cake to pan; gently press into bottom. Brush with about 3 tbls. syrup.
Preheat oven to 350 with a rack in center. Butter pan. Line with parchment paper, butter and flour parchment. Set aside. 2. Combine sugar, eggs, and salt in a heat-proof mixing bowl set over a pan of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch. 1 1/2 to 2 min. 3. Attach bowl to mixer; using whisk attachment, beat on high speed until mixture is very thick and pale, 6-8 min. Gently transfer to a large wide bowl. Combine butter and vanilla in small bowl. Sift flour over sugar mixture in three batches, folding gently after each; add butter mixture in steady stream with the third. Pour into pan; smooth with an offset spatula. 4. Bake until cake is lightly golden brown and springy to the touch, 10-12 min. Transfer to a wire rack to cool completely.
Berry Syrup - Makes 2 1/2 cups two 6 oz. containers fresh raspberries; two 6 oz. containers fresh blueberries; 1 cup sugar; 1/2 cup water; 1/2 cup Chambord or other berry liqueur, or water. Bring berries, sugar, and the water to a boil in a small saucepan over medium heat; boil 1 min. Strain through a fine sieve into a small bowl, pressing to extract liquid; discard pulp. Stir in liqueur, if using. Let cool completely.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the strawberry ice cream on medium speed until smooth, about 30 sec. With a small offset spatula, spread in a smooth layer to cover cake layer. Repeat soaking process with other small piece of cake; place on top of strawberry ice cream, gently pressing down to level layer. Brush with syrup. Freeze about 30 min.
Aerate softened ice cream before spreading. An offset spatula makes even layers.
Remove pan from freezer. Repeat process to make a layer of pistachio ice cream and final layer of cake. Cover; place in freezer to harden completely, at least 3 hrs. or overnight. An offset spatula makes even layers.
Just before serving, whip heavy cream, sugar and vanilla to soft peaks in a medium bowl. Invert pan into a serving platter, and pull on plastic wrap to release cake from pan. Peel off plastic and parchment. Mound whipped cream on top, and spread with a rubber spatula. Cut into slices, and serve immediately.
Whipped cream is a last-minute embellishment.
A slice is ready to be served. The beauty of this recipe is in the slice. It is so colorful and perfect for a special MOTHER!
Garnish: 1/2 c heavy cream, whipped with 1tbls. confectioners' sugar, 2 pkgs., chocolate "Feodora" cat tongues, satin ribbon, fresh rose, mocha beans.
Directions: Cut a circle of waxed paper to fit exactly the bottom of an 8" springform pan. Line the sides with waxed paper, putting a little butter on the mold so that the paper stays on.
Break the chocolate into small pieces and melt it, together with the rum, in a small, heavy pan over low heat, stirring constantly. When the chocolate is melted, take it off the heat and cool, but do not let it set.
With an electric mixer on high speed, cream the butter until light and fluffy, then add 1/2 cup confectioners' sugar and beat well. Add the egg yolks, one at a time, the almonds, and, finally, the cooled choclate.
In another bowl, beat the egg whites, When they form soft peaks, add 1/4c confectioners' sugar and vanilla seeds, then continue beating until the mixture is stiff but not dry. Fold this into the chocolate mixture until well combined.
Whip the 2c heavy cream until stiff and fold it into the chocolate and egg-white mixture, combining it well without overmixing. Pour this mixture into the prepared mold. Cover with plastic wrap and freeze for at least 2 hrs. or overnight (In fact, it can be frozen for several days.)
To serve, open the mold and remove the waxed paper. Put the Normandy upside down on a silver serving tray and remove the circle of waxed paper. Then put the cat tongues around the sides close together. Wrap a satin ribbon around the middle of the cat tongues, make a bow, and put a fresh flower in the bow. Decorate the top with whipped cream and candy mocha beans. *"To The Good Life! Entertaining With Annemarie", Annemarie Huste.
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