For something sweet, how about these from Boma?
CASSAVA CAKE
1 pound Cassava, grated
6 ounces Sweetened, Shredded Coconut
14 ounces Sweetened Condensed Milk
2 ounces Butter
13 ½ ounces Coconut Milk
Combine all the ingredients in a bowl and mix by hand. Pour into a cake pan, sprayed and lined with paper. Bake in a 350o oven for about 30 minutes or until golden brown.
Once cooled and set, cut into squares. Yield: 12 servings
Banana Bread Pudding
4 c. milk
19 ozs. sugar - 2 cups (16oz)
4 c. heavy cream
27 ozs. fresh eggs. - 13 medium
1/3 oz. cinnamon - 3 2/3 tsp
4 ozs. butter - 1/2 cup
5 bananas sliced
2 lbs. of Croissants, brioche, or challah, sliced
1. Cut day-old specified bread into pieces. Place them in a deep dish pan.
2. Mix custard mix except for butter.
3. Soak the bread pieces with the custard.
4. Slice bananas and incorporate into the pudding.
5. Place butter chunks on top of bread pudding.
6. Bake bread pudding in a hot water bath oven at 275 degrees for about 45 minutes to an hour until an inserted knife comes out clean.
7. Spoon Vanilla Sauce over if preferred. Serves 12.
Vanilla Sauce
24 ozs. heavy cream
1 1/2 c. milk
1/4 oz. vanilla
4 1/2 ozs. sugar
1 oz. cornstarch
6 egg yolks
Heat up milk, vanilla, and heavy cream. Dissolve cornstarch with egg yolks. Add sugar. Once liquid boils, temper some of the liquid into the yolks and stir vigorously. Then return tempered yolks into the pot. Turn off the heat and stir continuously until well combined and thickened. Transfer the sauce into a bowl and set over an ice bath to cool. Make sure you don't use regular bread. Has to be what is specified.
GUAVA JAM SQUARES
5 ½ ounces Butter
5 ½ ounces Powder Sugar
5 ½ ounces All-Purpose Flour
5 ½ ounces Cashew, ground
2 each Eggs
½ t. Baking Powder
¼ t. Cinnamon
1 ounce Rum
18 ounces Guava Jelly
Make cashew dough ahead of time by creaming the butter with the sugar. Sift dry ingredients together, then add after you have added the eggs to the butter mixture. Add the rum last.
Wrap the dough & refrigerate. Prepare a half sheet pan & line with paper. Roll out half the dough on the lined sheet pan ~ 1/8 inch thick; refrigerate.
Spread the guava jelly over the dough. Soften the rest of the dough & place in a pastry bag with a small round tip, about ¼ inch in diameter. Pipe a rough pattern over the guava jelly. Make sure that some of the dough touches each other. Bake in a 350 oven for 15 - 25 min until golden brown & make sure bottom is completely cooked. Once cool, cut the tart in squares. Dust lightly with powder sugar. Yield: 15 servings
PUMPKIN CHEESECAKE
1 2/3 lb Cream Cheese 5/8 tsp Coriander
5 oz Sugar 5/8 tsp Ginger
3 each Eggs 1 ½ oz Heavy Cream
1 tsp Orange Zest 1 ½ oz Sour Cream
1 tsp Lemon Zest 5/8 lb Pumpkin Puree
1/8 tsp Cinnamon 4 Tbl Bourbon Whiskey
¼ tsp Nutmeg
5/8 tsp Cloves
5/8 tsp Anise Seed
Crust Topping
½ lb Graham Cracker Crumbs 1/4 oz Black Sesame Seeds
4 oz Melted Butter 4 oz Heavy Cream
2 oz Sugar 1 oz Sugar
Combine graham cracker crumbs, melted, butter & sugar. Sprinkle into bottom of a 9" round flexipan mold. Set aside.
Cream together sugar, zests & cream cheese. Add all the spices, then the rest of the ingredients, while constantly scraping to make sure there are no lumps. Pour mix in the pan - all the way to the top.
Set the flexipan mold on a sheet pan & bake in a hot water bath at 275o for about an hour. Place in freezer to cool & then unmold. Sprinkle black sesame seeds on a sheet pan & bake at 350 until golden brown. Whip heavy cream with sugar until stiff peaks. Pipe small dollops of whipped cream on cheesecake. Sprinkle with sesame seeds.
PASSION FRUIT MERINGUE TART
8 each 2 ½ Tart Shell
1 ¼ pounds Sweetened Condensed Milk
2 ½ each Egg Yolks
3 ounces Passion Fruit Puree
1 ounce Lemon Juice
5 each Egg Whites
2 ¼ ounces Sugar
Mix egg yolks, condensed milk, passion fruit & lemon juice in a bowl. Pour mixture into shells.
Bake in a 250 oven for 15 to 18 minutes until set. Cool tarts. (This can be made a day ahead.) Whip egg whites & add sugar. Pipe meringue over tarts to create the spike look. Bake in a 370 oven until browned a little. Remove from oven to cool. Yield: 8 servings
PINEAPPLE SPICE CAKE
1 cup Brazil Nuts
1 cup Butter
1 T. Honey
1 cup Sugar
6 each Egg Yolks
½ t. Ground Cinnamon
½ t. Ground Nutmeg
½ t. Ground Ginger
½ t. Ground Allspice
½ t. Salt
½ t. Baking Soda
1 cup All-Purpose Flour
½ each Pineapple, diced and sautéed
8 ounces Water
4 ounces Rum
4 ounces Sugar for syrup
8 ounces Fondant
8 ounces Heavy Cream
2 each Vanilla Beans
Toast Brazil nuts, cool, then grind. Set aside. Make brown butter with vanilla beans. Remove from heat, add honey, and then set aside to cool. Whip egg yolks with half the sugar. Combine all the dry ingredients, and then stir in brown butter. Add the yolks. Whip the egg yolks with the rest of the sugar to stiff peaks, and then fold into above. Fold the diced, sautéed, and cooled pineapple into the batter. Pour batter into dome molds. Bake in a 340o oven for about 25 minutes. When they come out, set on a rack for glazing. Make a syrup with the rum, sugar, and water. Brush on the cakes while still hot. Heat up the fondant and pipe frosting on each dome. Set aside to cool. Whip the heavy cream to stiff peaks. Pipe a dollop on top of each dome. Yield: 15 servings
These may be too labor intensive, but are quite yummy!
PINEAPPLE CASHEW TART
1 each Pineapple
½ pound Butter
½ pound Sugar
3 each Eggs
1 ounce Cornstarch
½ pound Cashew, ground
½ pound Pastry Cream
½ ounce Lemon Zest
1 T. Powder Sugar
1 pound Sugar Dough
Peel, dice, and sauté pineapple with 2 ounces of sugar and 2 ounces of butter for about 5 minutes. Set aside to cool. Lay out the sugar dough over a lined cookie sheet about ½ inch thick. Prepare the cashew filling by creaming the butter with sugar and lemon juice in a mixing bowl with a paddle. Add the eggs. Combine the cornstarch and ground cashew, and then add to above. Add the pastry cream. Fold in the cooled, sautéed pineapples. Spread the filling evenly over the sugar dough. Bake the tart in a 340o oven until golden brown. Brush the tart with warm apricot glaze. Dust the tart with powder sugar. Yield: 20 servings
Sugar Dough
Makes about 1 1/2 pounds or two 9-inch tart shells
2 1/3 cups cake or pastry flour
1/3 cup sugar
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces
2 egg yolks
1 or 2 tablespoons heavy cream
1. In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
2. In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.
3. Use as needed.
About this recipe:
Always make the pastry dough hours before using it, preferably the day before. You will find the dough much easier to work with. Quantities can be increased as desired, and then divided into portions for freezing. Just remember to wrap carefully and seal well before freezing
COCOMISU (COCONUT TIRAMISU)
8 oz Sugar
16 oz Water
10 oz Coconut Puree
8 oz Kahlua Liquor
30 pieces Ladyfingers
3 lb Mascarpone Cheese
1 lb Powder Sugar
8 Egg Yolks
7 sheets Gelatin
10 oz Coconut Puree
½ can Coco Lopez
1 qt Heavy Cream
1 cup Toasted Coconut
1. Make syrup by boiling water and sugar in a saucepot. Once it boils, remove from flame and transfer into another container. Mix with coconut puree and Kahlua.
2. Soak each ladyfinger while syrup is still warm and set aside on a sheet pan.
3. Soak gelatin leaves in cold water until soft. Remove excess water, then place gelatin in coconut puree in a small bowl. Place over a hot bath to dissolve the gelatin. Set aside.
4. In the mixer, whip mascarpone cheese with powder sugar. Add yolks, Coco Lopez and heavy cream. Whip until thick.
5. Temper some of this mixture in the gelatin and put it back with the rest of the filling.
6. Continue to whip until mixture has doubled. Be careful not to over whip and curdle the cheese.
7. Place soaked ladyfingers on the bottom of desired deep dish, about 4 inches deep. Ladle about an inch and a half of the filling.
8. Place another layer of ladyfingers, then ladle another layer of filling.
9. Smooth the top with a spatula, and then sprinkle the top with toasted coconut. Yield: 15 servings
Chocolate Mousse Crunch
1 lb. semi-sweet chocolate
5 egg yolks
2 1/2 ozs. sugar
6 sheets gelatin
4 ozs. Frangelico
4 c. heavy cream
2 1/2 ozs. Feuilletine
3 1/2 ozs. semi-sweet chocolate for crunch
2 1/2 ozs. Praline Paste
8 ozs. semi-sweet chocolate for spraying
8 ozs. canola oil
4 ozs. Ganache (2 ozs. semi-sweet chocolate and 2 ozs. heavy cream)
4 ozs. semi-sweet chocolate for garnish
1. Prepare flexi pan mold, muffin shape.
2. Melt semi-sweet chocolate for mousse.
3. Whip heavy cream for mousse.
4. Mix yolks with sugar.
5. Soften gelatin in cold water, throw out excess. Mix with frangelico in a bowl and set
on hot water bath to dissolve gelatin.
6. Fold 1/3 of cream into melted chocolate. Add yolks, then gelatin mixture, and then
the rest of the cream.
7. Pour into the mold, leaving 1/4 inch space on the top.
8. Place in freezer to set.
9. Melt chocolate for crunchy, then add the feuilletine, and then the praline paste.
10. Once the mousses have hardened, spread the crunch mix over each mousse without
unmolding them. Put back in the freezer to set.
11. Once they have set, unmold the mousses and set them on sheet pans.
12. Melt the chocolate for spraying and mix with canola oil. Fill the spraying bottle.
13. Spray the mousses while frozen to create a rough velvety texture.
14. Pipe a dollop of ganache on each.
15. Put chocolate sticks on top to garnish. Makes 15.
Frangelico - Liquor stores will have it. It's a hazelnut flavored liquor in a brown bottle (shaped like a Monk). You can often find "nips" if you don't want to buy a big bottle.
Praline Paste and Gelatin Sheets - Can be purchased from Sweet Celebrations. You can try substituting Nutella for the praline paste and regular gelatin for the sheets (one 7 gram/.25 Oz package = 5 sheets).
Feuilletines - Are the cigarette shaped crisp wafer cookies. You can find these in most grocery stores and coffee shops. Some are filled with praline paste too.
