Just in time to take advantage of summer’s exquisite fruit we bring you two parfait recipes, one savory and one sweet. I’m on a parfait kick because they are simple make-ahead courses that provide a lovely presentation. Plus, they can go formal or casual depending on the serving container.
At our Midsummer’s Night Progressive Dinner ~ Rivah Style, we served Key Lime Parfaits
in wine glasses for a dressier presentation.
The Savory: Shrimp and Melon Parfait
Shrimp and cantaloupe? With a blue cheese dressing, this medley is a winner. The unusual combination of flavors will leave your guests thinking you are a real foodie. KK (who is a real foodie) created this recipe while trying to duplicate one she had been served.
The Sweet: Peaches and Cream Parfaits
I was so enamored with bVk’s Key Lime Parfaits that I used the recipe to create a Peaches and Cream Parfait. Substituting milk for lime juice and vanilla wafers for graham crackers,
the result received the thumbs’ up from my gastro-guinea pigs. The parfait uses fresh peaches, so if you’re like me, use that stash of peaches ripening in the bag on your kitchen counter
and make this for your next gathering pronto!
July 16, 2014
- 10 medium shrimp per person, cooked and cleaned
- 1 cantaloupe, cut into cubes
- 1/4 cup apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 cup sugar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 tablespoon minced onion
- 1 garlic clove, minced
- salt to taste
- 1 cup vegetable oil (I use canola)
- 1/2 cup blue cheese, crumbled
- Cut each shrimp into thirds. Fill champagne or wine glasses with a mixture of shrimp and melon cubes. Top with dressing.
- Mix first 9 ingredients in a food processor, pulsing until well combined. Add vegetable oil in a slow stream, mixing until dressing thickens. Stir in blue cheese. Dressing will keep if chilled and covered. May also be used with green salads.
- 6 ripened peaches, peeled and cut into chunks
- 1/2 cup vanilla wafer crumbs (chunky)
- 1 can sweetened condensed milk
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 teaspoon rum
- 1 cup whipping cream
- Pour milks into a medium mixing bowl and whisk to combine. Add rum and vanilla and whisk.
- In a separate bowl, beat whipping cream until firm.
- Fold whipping cream into milk mixture.
- Layer in wine glasses: mousse, peaches, crumbs, mousse, peaches, crumbs, mousse, sprinkle of crumbs
- This makes 5 to 6 servings depending on the size of the serving container. The recipe doubles easily. Any remaining mousse keeps well in the refrigerator for future use for about a week.