Saturday's bridal shower got Sarah and Casey in the mood for their Maui honeymoon.
Sarah's sister, Beth, was the gracious co-hostess. I took over her kitchen, and she managed decorations, drinks, and all of us in her home with her new month-old beautiful baby!
We enjoyed a trio of tropical desserts while Sarah opened her gifts.
The mini lilikoi (passionfruit) cheesecakes were a big hit too.
Recipe for 12 (I made 24) A mini-cheesecake pan with push-up bottoms is needed for this recipe. Recipe and pan available at www.kingarthurflour.com
1 cup flour
1/3 cup almond flour or ground almonds
2 tablespoons brown sugar
1/4 teaspoon salt
6 tablespoons (3 ounces) butter, cold
8 ounces (1 large package) cream cheese, room temperature
1/4 cup sugar
2 tablespoons heavy cream OR sour cream
1 large egg
1 teaspoon vanilla extract
To make the crust: Preheat your oven to 425°F. Whisk together the flour, almond flour, sugar, and salt. Cut in the butter with a pastry blender or two knives, or rub together with your fingers until the mixture resembles coarse sand. Sprinkle in a teaspoon or two of water if the dough is too crumbly to hold together when squeezed.
Divide the crumbs among the 12 cups. Press them firmly to the bottoms and about 1/2-inch up the sides. Bake in the preheated oven for 8 to 10 minutes, until set and just beginning to color. Remove from the oven and let cool. Reduce the oven temperature to 325°F.
To make the batter: In a medium-sized bowl, beat the cream cheese and sugar until smooth. Add the cream, egg and vanilla; mix well. Spoon the batter into the cooled crusts, using about 2 tablespoons in each.
To bake: Bake the cheesecakes in the preheated 325°F oven for 18 to 20 minutes, until just set. Remove from the oven and let cool for at least 30 minutes - the tops will sink slightly. Use a knife to gently loosen the edges, then carefully invert the pan and push the cheesecakes out. Immediately turn the cheesecakes right-side up and chill them. To remove the metal plates before serving, run the blade of a table knife under hot water to warm it, then run the knife between the crust and the metal disk to free up the cheesecake.
Palma's Lilikoi Curd:
5 egg yolks
1 c sugar
1/3 cup passion fruit nectar
zest from two limes
1 stick (1/2 c. ) unsalted butter
Using a double boiler, bring water to a boil, then reduce to a simmer. Whisk egg yolks and sugar until smooth (1 minute) in a metal bowl or top of double boiler. Add nectar. Whisk until thickened (about 8 min.) over pot of simmering water. Mixture should coat a spoon. Remove from heat, and whisk in butter and lime zest. Chill, and when cool, store in a glass jar. (May be made up to two weeks ahead.)
Tropical Sheet Cake: (From www.cooks.com)
Bake a yellow cake mix in a jelly roll pan.
8 oz. cream cheese, softened
1 package instant vanilla pudding
1 c. milk
1 can crushed pineapple (drained well)
Spread on cooled cake. Spread with Cool Whip, and top with toasted coconut.
The desserts were sweet, but nothing was sweeter than Sarah's new 1 month old niece, baby Maura.
Finally, I want to thank Saint Brad for all his help with the shower, loading and unloading the car with two ice chests full of food, ingredients, and many stacks of platters and serving trays. He and Joy were also my pre-shower kitchen helpers. Thanks to Connie for the clean-up help!