Red Grape Tart
Kirschenman
1 envelope unflavored
gelatin
Preheat oven to 325°F.
1/4 cup granulated sugar
1 1/2 cups ruby Port
1 tablespoon lemon juice
1 3-ounce package
cream cheese
1/2 cup whipping cream
1/4 cup confectioners’
sugar
2 1/4 pounds Kirschenman
red seedless grapes
Whipped cream, for
serving (optional)
ALMOND CRUST
1/3 cup whole almonds
1/4 cup granulated sugar
1 cup flour
1/2 cup butter, cut
in pieces
To prepare the crust, finely grind almonds in a food
processor. Add sugar, flour and butter; pulse until
combined. Add egg yolk and process until the dough
forms a ball. Press over the bottom and sides of a
13-inch tart pan or 1 1/2 inches up the sides of a
10-inch cheesecake pan with a removable bottom.
Bake until golden, about 25 minutes. Let cool.
In a 2-quart saucepan, combine gelatin and sugar.
Stir in Port. Bring to a boil, then remove from the
heat and add lemon juice. Chill until the mixture has
the consistency of egg whites.
Beat cream cheese to soften. Gradually add cream
and confectioners’ sugar, beating at high speed until
well blended. Spread over the crust. Arrange grapes
on top. Spoon thickened gelatin over grapes. Chill
until gelatin sets, at least 2 hours or overnight. Serve
with whipped cream. Makes 8-10 servings.
1 egg yolk
Cranberry Parfait Pie
Kirkland Signature/Cliffstar
1 cup Kirkland Signature
cranberry juice cocktail
Heat juice in a medium saucepan over low heat.
1 6-ounce package
strawberry-flavored
gelatin
Stir in gelatin until dissolved. Cook, stirring occasionally,
until thickened, 15-20 minutes. Transfer to a medium
bowl and beat with an electric mixer until fluffy.
1 cup whole-berry
cranberry sauce
1/2 cup vanilla ice cream
In a blender or food processor, finely chop cranberry
sauce. Add the gelatin mixture and ice cream; mix
until well blended.
1 9-inch prepared graham
cracker crust
Transfer the blended mixture to the crust. Chill in the
refrigerator for 2-3 hours.
1/2 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
In a medium bowl, whip together heavy cream, sugar
and vanilla. To serve, top the pie with whipped cream.
Makes 8 servings.
