This recipe came from a cooking class I attended at a local department store. I first served it to my husband on Valentine’s Day, but now I make it for Christmas as well. —Michele Fehring, Fishers, Indiana
Prep: 20 min. + chilling
- 8 egg yolks
- 1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
- 1 cup Champagne
- 1 cup heavy whipping cream, whipped
- 1 pint fresh raspberries
- 1 pint fresh strawberries
- In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in Champagne.
- Place the saucepan over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 5-6 minutes.
- Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
- Press plastic wrap onto surface of custard.
- Refrigerate until chilled.
- Fold in whipped cream.
- Spoon three-quarters of the Champagne cream into stemmed glasses.
- Top with berries. Spoon remaining Champagne cream over berries.
- Yield: 6 servings.
Nutrition Facts: 1 serving equals 267 calories, 14 g fat (7 g saturated fat), 300 mg cholesterol, 19 mg sodium, 27 g carbohydrate, 4 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Black-eyed peas have long been a staple of Southern cooking, as well as a symbol of good luck. That’s why hoppin’ John, a dish made with black-eyed peas and rice, is standard New Year’s fare. Served with corn muffins, these make-your-own parfaits have all the key ingredients, plus one more — lots of kid appeal.
What you’ll need
- 2 bacon strips, cut into 1-inch pieces
- 2 cups chopped red or green bell pepper
- 1/4 cup diced onion
- 1 tomato, chopped
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 2 cups fresh or frozen black-eyed peas
- 3 cups chicken broth
- 2 cups cooked rice
- 1 cup grated Cheddar cheese
- Sour cream and cherry tomatoes (for garnish)
How to make it
- In a medium saucepan, saute the bacon for 5 minutes. Stir in 1/2 cup of the bell pepper, the onion, the chopped tomato, the chili powder, the salt and pepper, and the black-eyed peas. Pour in the broth and bring the mixture to a low boil, then simmer it uncovered for 1 hour or more, stirring occasionally, until the liquid is absorbed.
- Layer the peas, rice, cheese, and remaining bell pepper in parfait glasses. Top with sour cream and a cherry tomato. Serves 6 to 8.