Desserts Part One The Grand Finale To Your Holiday Dinner

 

Gingerbread Trifle

Cook's note: If you like a lot of lemon flavor, add another tablespoon of curd to whipped cream. Lemon curd can be found in the jelly aisle. Recipe serves 8. Be creative and serve the dessert in a fun glass, such as a martini or margarita glass. 

Ingredients:

• 1 box of gingerbread mix
• 1 jar lemon curd
• 1 pint whipping cream
• 2 tablespoons lemon zest
• Toasted pecans and coconut for topping 

Directions:

• Prepare gingerbread mix according to box directions.
• Whip the cream and fold in 6 tablespoons of lemon curd and lemon zest.
• Use martini glasses or parfait glasses for individual servings or a glass compote.
• Place a layer of crumbled cake in the bottom of the glass, add a layer of the lemon cream mixture and repeat with another layer of cake then lemon cream mixture
• Sprinkle with toasted pecans and coconut for the topping. 

Apple and Cranberry Crisp with Ginger Pecan Topping
Cook's notes: Take the chill out of a cool night by serving a warm apple and cranberry crisp. The tart Granny Smith apples pair well with juicy cranberries. The crystallized ginger adds that extra oomph. An alternative in the ingredient list is using 2 Granny Smith apples and 2 Honey Crisp apples. A scoop of ice cream elevates the fall dessert to a whole new level. The recipe was adapted from Bon Appetit October 2003

Filling Ingredients:

• 4 medium-sized Granny Smith apples. peeled, cored, and cubed (about 4-1/2 cups total)
• 1-1/4 cups frozen or fresh cranberries
• 1/2 cup sugar
• 2 tablespoons minced crystallized ginger or 1/2 teaspoon dried ginger
• 2 tablespoons flour
• 1 teaspoon ground cinnamon or 1/2 teaspoon Saigon cinnamon

Topping Ingredients:

• 1/3 cup dark brown sugar
• 1/4 cup flour
• 1/4 cup old-fashioned oats, not quick
• 1/4 teaspoon salt
• 1/4 teaspoon each cinnamon, ginger and apple pie spice mix
• 1/4 cup chilled butter, cut into 1/2 inch cubes
• 2/3 cup toasted pecans, coarsely chopped

Directions:

• Prepare topping ingredients using a food processor. Pulse all topping ingredients except pecans until coarse and the butter is pea-sized. Add in pecans and refrigerate for 45 minutes or until thoroughly chilled.
• Preheat oven to 375°F and grease an 8 x 8 baking dish.
• Mix all the filling ingredients, then add them to the baking dish. Recrumble the topping and spread the mixture evenly over the filling.
• Bake until the topping is golden brown, the apples are tender, the juices are thick and bubbling, about 35 minutes.
• Serve the crisp warm with ice cream. Refrigerate any leftovers.