Heads Up Desserts
Wednesday - November 23, 2005
Diamond Head Market Grill owner and chef Kelvin Ro and pastry chef Christina Johnson join us on this week’s show to prepare the following delicious Thanksgiving holiday desserts.
DIAMOND HEAD MARKET AND GRILL PUMPKIN CRUNCH
* 1 (13-ounce) can pumpkin
* 1 (12-ounce) can evaporated milk
* 1 cup sugar
* 3 eggs
* 1 teaspoon cinnamon
* 1 box yellow cake mix
* 1 cup nuts, chopped
* 1 cup melted butter
Mix first five ingredients and pour into greased, parchment-lined 9-by-13 cake pan. Spread half of cake mix (dry) over batter, sprinkle with nuts and remaining cake mix. Pour melted butter over top. Bake in 350 degree oven for 50 minutes. When cool, loosen pumpkin crunch from side of pan with a knife. Invert pan onto platter (the top becomes the crust).
Top with sweetened cream cheese or whipped cream.
DIAMOND HEAD MARKET AND GRILL CRANBERRY, WHITE CHOCOLATE, PECAN TART
* 9-inch tart shell or 8-inch pie shell, parbaked
* 3 eggs
* 1 cup brown sugar
* 1/4 cup light corn syrup
* 4 tablespoons melted butter
* 1 tablespoons cream
* 1 teaspoon vanilla
* 3/4 cup fresh cranberries, chopped
* 1/2 cup white chocolate chips
* 1/2 cup pecans, chopped
Whisk together first six ingredients until combined. Sprinkle pecans, white chocolate chips and cranberries into parbaked tart shell. Pour filling mixture into tart shell. Bake in 350 degree oven 25-30 minutes until golden brown and filling is set. Let cool and decorate with white chocolate swirls.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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