Making Holiday Desserts Sparkle

Sam Choy
By Sam Choy
Wednesday - October 31, 2007
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This week we’re cooking up the following holiday desserts with Kelvin Ro, owner and chef, and Christina Johnson, pastry chef of Diamond Head Market and Grill. This show originally aired in November 2005.

DIAMOND HEAD
MARKET AND GRILL
CRANBERRY, WHITE CHOCOLATE, PECAN TART


* 9-inch tart shell or 8-inch pie shell - par-baked
* 3 eggs
* 1 cup brown sugar
* 1/4 light corn syrup
* 4 tablespoons melted butter
* 1 tablespoon cream
* 1 teaspoon vanilla
* 3/4 cup fresh cranberries, chopped
* 1/2 cup white chocolate chips
* 1/2 cup chopped pecans

Whisk together first six ingredients until combined. Sprinkle pecans, white chocolate chips and cranberries into par-baked tart shell. Pour filling mixture into tart shell.

Bake in a 350 degree oven for 25-30 minutes until golden brown and filling is set.

Let cool and decorate with white chocolate swirls.


DIAMOND HEAD MARKET AND GRILL PUMPKIN CRUNCH

* 13-ounce can pumpkin
* 12-ounce can evaporated milk
* 1 cup sugar
* 3 eggs
* 1 teaspoon cinnamon
* 1 box yellow cake mix
* 1 cup chopped nuts
* 1 cup melted butter

Mix the first five ingredients and pour into a greased, parchment-lined 9-by-13-inch cake pan. Spread half of the cake mix (dry) over batter, sprinkle with nuts and remaining cake mix. Pour melted butter over the 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.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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