Pinoy Summer Recipe: Halo-Halo

Halo-Halo Ingredients:

- Sweetened red beans
- Sweetened garbanzos
- Sweetened saba banana
- Sweetened kamote
- Sweetened jackfruit
- Sweetened kaong
- Cooked sago
- Pinipig
- Macapuno
- Shaved/Crushed ice
- Ice cream
- Ube haleya
- Leche flan
- Milk
- White sugar

How To Make Halo-Halo:

- Half-fill a tall glass with your choice of sweets. Fill with shaved/crushed ice. Top with ice cream, ube haleya or leche flan. Serve with milk and sugar.

Dessert: Coconut Macaroons Recipe

Preparation Time: 00:15
Cooking Time: 00:25
Servings: Makes 24 pcs.


Coconut Macaroons Ingredients:

* 4 large (120 grams) egg whites, at room temperature macaroons
* 1 cup (200 grams) granulated white sugar
* 1/4 teaspoon salt
* 1 teaspoon pure vanilla extract
* 1/2 cup (60 grams) cake flour, sifted
* 3 cups (300 grams) sweetened shredded coconut

Coconut Macaroons Cooking Instructions:

* In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt.
* When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut.
* Cover and refrigerate for about two hours, or until firm.
* Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.
* Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart.
* Bake for about 15 to 20 minutes or until golden brown.
* Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

Christmas Dessert: Mara de la Rama-Poblete Desserts

Queso de Bola Cheesecake
Graham Cracker Crust and Muscovado Cream
Packed in signature pink box with silver ribbon and gift tag
9” round, serves 10-12
Php1,200



Mango Food for the Gods
Cebu Dried Mangoes, Butterscotch and Walnuts
Packed in signature pink box with silver ribbon and gift tag
24 Bars
Php700



Belgian Brownie Bites
Moist Two-Bite Brownie Morsels with Walnuts
Packed in silver canister with grosgrain ribbon and gift tag
One dozen bites
Php200 per canister: minimum of 3 canisters



Homemade Oreo Cookies
Packed in a silver pint canister wrapped with native sinamay, silver ribbon and gift tag
4 x 2 ½ ” Sandwich Cookies
Php160 per canister: minimum of 4 canisters



Chestnut Gateau de Crepes
Twenty Paper-Thin French Crepes filled with Chestnut Cream
Packed in signature crepe box with pink grosgrain ribbon and gift tag
Twelve-inches round, serves 12-16
Php 1,300



Frozen “Hot Chocolate” Pudding
Velvety Smooth Frozen Chocolate Ganache Pudding with a Cloud of Whipped Cream
Packed in signature pink box with silver ribbon and gift tag
9” round container, serves 8
Php550



Goober Cookies
Peanut Butter and Oatmeal Cookies sandwiched with Peanut Butter-Cream
Packed in a silver pint canister wrapped with native sinamay, silver ribbon and gift tag
3 x 2 ½ “ Sandwich Cookies
Php125 per canister: minimum of 8 canisters



Gateau de Crepes
20 paper thin French Crepes filled with your choice of:

Vanilla Crème
Php1,100

Low Sugar Vanilla Crème
Php1,100

Nutella Crème
Php1,300

Dark Chocolate Crème
Php1,300

All orders are for pick up only at Unit 51 Ecology Village, Dasmarinas Village Side, Gate 5 Edsa, Makati City.

Please place your orders two days in advance and no later than Monday, December 20, 2010.

Call or text Mara (0917) 811-6272 or Shirley (0917) 803-6272 or email dessertdj@gmail.com

Dessert du Jour by Mara de la Rama-Poblete
Closed by 12 pm on Friday, December 24, 2010
Operations will resume on Tuesday, December 28, 2010
Closed by 12 pm on Friday, December 31, 2010
Operations will resume on Tuesday, January 4, 2011

Margarita Forés Roast Christmas Turkey

This holiday season, Margarita Forés offers Roast Turkey with your choice of sides.

Each turkey weighs approximately 6 kilos (minimum) and serves 20-25 pax.

To order, call in advance: 02-729-0030 or 0917-830-5053.


ROAST TURKEY WITH FOCCACIA, PATE DI FEGATO, DRIED MANGO AND CHESTNUTS
CRANBERRY JELLY
CANDIED YAMS
STRAWBERRY & MANGO COMPOTE
Php 7,000


ROAST TURKEY WITH ENSAYMADA, JACKFRUIT & JACKFRUIT SEEDS, ANTIPOLO KASUY & PRUNES
CRANBERRY JELLY
CANDIED YAMS
FRESH LANGKA & PEAR COMPOTE
Php 7,800


ROAST TURKEY, WITH RUSTICO, SAGE, MINOYAN HONEY, SULTANAS & PATA NEGROS (ORGANIC PROSCIUTTO FROM NEGROS)
CRANBERRY JELLY
CANDIED YAMS
APPLE & SULTANA COMPOTE
Php 8,500

Christmas Recipe: Chocolate Cherry Fudge

Chocolate Cherry Fudge Recipe from Hershey’s. Makes About 4 dozen pieces.


Estimated cooking time: 40 minutes

Chocolate Cherry Fudge Ingredients:

* 1/3 cup finely chopped maraschino cherries, well drained
* 1/2 cup (1 stick) butter
* 3-2/3 cups powdered sugar
* 1/2 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
* 1/4 cup evaporated milk
* 1/3 cup pecan pieces
* 1 teaspoon almond extract
* Maraschino cherry halves, well drained (optional)
* Slivered almonds(optional)

Chocolate Cherry Fudge Cooking Instructions:

* Line 8-inch square pan with foil.
* Lightly press chopped cherries between layers of paper towels to remove excess moisture.
* Place butter in medium microwave-safe bowl.
* Microwave at High (100%) 1 minute or until melted; stir in powdered sugar, cocoa and evaporated milk until well blended.
* Microwave at High 1-1/2 minutes; stir vigorously.
* Microwave at High an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred.
* Do not boil. Stir in chopped cherries, pecans and almond extract.
* Spread mixture into prepared pan. Cover; refrigerate until firm.
* Remove foil; cut into squares.
* Garnish with cherry halves and slivered almonds pressed lightly onto fudge, if desired.
* Serve cold; refrigerate leftover fudge.

NOTE: For best results, do not double this recipe.

Christmas Recipe: Christmas Cupcakes

Estimated Prep Time: 20 min

Cooking Time: 24 min

Christmas Cupcakes Ingredients:

* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup Hershey's Cocoa or Hershey's Special Dark Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* 1 can (16 oz.) creamy vanilla ready-to-spread frosting
* Mounds Sweetened Coconut Flakes
* Assorted candies such as candy canes, spearmint leaves and Twizzlers Strawberry Twists

Christmas Cupcakes Cooking Instructions:

* Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
* Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.
* Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.
* Frost each cupcake with vanilla frosting. Decorate with coconut and candies in various Christmas themes. (Ex. Slice spearmint leaves and place on cupcake surface along with slices of strawberry twists to resemble holly leaves and berries.) About 33 cupcakes.

Christmas Recipe: Golden Fruitcake

Golden Fruitcake, made from Natural sun-dried raisins, apricots, walnuts, red and green cherries in a sweet yellow cake.

Estimated cooking time: 65 minutes

Yields: 1 Bundt cake or 2 loaf cakes

Golden Fruitcake Ingredients:

* 1 package (1 pound 2.25 ounces) yellow cake mix
* 1 container (8 ounces) sour cream
* 3 eggs
* 2-1/2 cups California raisins
* 1 jar (10 ounces) red maraschino cherries, drained
* 1 jar (6 ounces) green maraschino cherries, drained
* 1 cup chopped dried apricots
* 1 cup broken walnuts

Golden Fruitcake Cooking Instructions:

* Heat oven to 350°F.
* Generously grease and flour 12-cup Bundt pan or 2 (8 x 4-inch) loaf pans.
* Combine cake mix, sour cream and eggs in large bowl. Mix at low speed until well combined.
* Beat at medium speed 2 minutes. Stir in remaining ingredients.
* Spoon into greased and floured pan.
* Bake at 350°F for 55 to 60 minutes for Bundt cake or for 50 to 55 minutes for loaf cakes, or until top is deep golden brown.
* Do not underbake.
* Cool slightly in pan. Remove from pan onto cooling rack.
* Cool completely. Brush top of cake with light corn syrup, if desired.
* Wrap tightly in foil. Store in refrigerator.