This May 1980 issue of vintage Cuisine magazine is full of Spring ideas such as cooking with asparagus, a springtime ham, and how to prepare a wedding buffet for a small guest list with an elegant menu using seasonal Spring ingredients, including a stunning “Raspberry Waltz Wedding Cake” with framboise in the cake and some also added to the rich raspberry buttercream.
There are also recipes using fresh apricots; exotic recipes from Trinidad and Tobago; an article by Bert Greene on how to prepare foods in aspic; and a Spring menu of ham with raspberry sauce, sautéed snow peas, crescents of buttered potatoes, and for dessert, chocolate cream tarts. I decided to make something from the dinner menu, as the photos looked like Springtime on a platter, especially the dainty chocolate tarts.
The recipe calls for either puff pastry tarts or cookie tart shells, but I love the elegant look of puff pastry.
It’s Spring! Make something beautiful to match the season.
- 2 egg yolks
- 3 Tablespoons granulated sugar
- 2 Tablespoons freshly squeezed lime juice
- 2 Tablespoons kirsch liqueur
- 1 ounce semisweet chocolate, melted
- 1 cup freshly whipped cream
- 4 prepared puff pastry shells according to package directions, or cookie tart shells
- 2 cups mixed fruits (such as raspberries or other berries, orange slices, or your favorite combo)
- Chocolate shavings for garnish
- Combine egg yolks, sugar, lime juice, and kirsch in top of a double boiler. Whisk over simmering water until thick and fluffy, about 5 minutes. Remove top container from water and whisk in melted chocolate. Place pan top container in ice water to cool, whisking occasionally, to room temperature, about 8 minutes. Whisk in the whipped cream. Refrigerate mixture, covered, until very cold.
- Spoon ¾ of the refrigerated chocolate cream into tart shells; top with desired fresh fruits. Garnish with remaining chocolate cream and chocolate shavings. Serve immediately. Serves 4.
Hello!
I am still looking for a lost Cuisine recipe for chicken pot pies. As I recall it may have been part of a wedding buffet menu. Would you be able to check this issue for it?
Thanks
Linda, there is no recipe for chicken pot pie in this issue, but I found one in another Cuisine issue. However, it was not with a wedding buffet article, so I’m not sure it is the one you are looking for. Check your email and I will send the one I found.
Thanks, Debbie, for this recipe. I can see it in my near future.
Thanks, Pat. I hope you’ll like it!