Holiday desserts

These fun desserts are ideal for the holidays and offer a welcome respite from the cake that is prevalent at this time of the year.

Chocolate Banana Spring Rolls

Yield: 24

To make more, simply double or triple the recipe

INGREDIENTS

• 4 large ripe bananas, mashed
• 1 cup semi-sweet chocolate buds (milk chocolate buds are excellent too)
• 24 wanton wrappers (3 x 3-inches)
• Oil for deep frying
• Icing/powdered sugar for dusting

DIRECTIONS

1. Working in batches, lay out 4 wanton wrappers on a work surface.

2. Take 2 teaspoons mashed bananas and 6 – 7 chocolate buds and add to the middle of each wrapper.

3. Lift one end of wrapper and cover banana and chocolate chips, bring in the two sides together and continue to roll to form a parcel.

4. Add to a plate seam side down, cover with a damp towel and continue to work on the other rolls until done.

5. Heat oil in pan until very hot; test the oil with a small piece of spring roll pastry. If the wrapper sizzles to the surface, the oil is ready.

6. Fry the spring rolls in batches. Gently place several spring rolls (depending on the size of your pan) into the oil and fry for about 40-60 seconds, or until golden brown. Use tongs or a slotted spoon to turn the spring rolls over in the oil to ensure all sides are cooked.

7. Remove from pan, shake off any excess oil and drain on paper towels. Repeat with remaining spring rolls.

8. Serve immediately with a dusting of icing/powdered sugar.

Guava-Apple Tart

This recipe was made with an 11 ¾” x 7 ¾” x 1” rectangular tart pan. However, you can make the tart with a 10-inch tart pan of any shape you have.

The guava filling and pastry can be made days ahead of making the tart.

INGREDIENTS

For pastry:

• 2 ¼ cup all-purpose flour, plus extra for work surface
• 2 teaspoons white granulated sugar
• A pinch of salt
• 2 ounces cold vegetable shortening, chopped
• 6 ounces cold unsalted butter, cubed
• 5 – 8 tablespoons iced water

For guava filling:

• 2 lbs. ripe guavas
• ½ cup white granulated sugar
• ¼ teaspoon ground cinnamon

For apple filling:

• 4 large apples, peeled, cored, and sliced thinly
• 2 tablespoons white granulated sugar
• ¼ teaspoon ground cinnamon
• A pinch of ground ginger (optional)

For glaze:

• ½ cup apricot or pineapple jam
• 2 tablespoons tap water

DIRECTIONS

For pastry:

1. Mix together the flour, sugar and salt. Cut in the shortening and butter until the mixture resembles tiny pebbles. Add the water a little at a time to bring together the pastry.

2. Turn the mixture on to a floured work surface and bring together; do not knead. Shape as a disk or square. Wrap tightly in plastic wrap and refrigerate until ready to use.

For guava filling:

1. Bring a saucepot with water with a steamer inserted to boil. Add the guavas and steam-cook until a knife inserts easily.

2. Remove the guavas from the pot and puree; pass the mixture through a sieve to remove the seeds.

3. Transfer the puree to a pot along with the sugar and cinnamon and place over medium heat. Stir until the sugar is dissolved. Let the mixture cook until it becomes thick, almost like jam. Cool completely.

For glaze:

1. Add jam, water, and spices to a saucepot and put over medium heat; stir to dissolve jam and mix with water and spices. Reduce heat to low and simmer for 5 minutes or until it becomes like a thick syrup.

To make tart:

2. Preheat oven to 375 degrees F. Meanwhile, remove pastry dough from refrigerator and let it stand for 10 minutes.

3. Flour a work surface and rolling pin. Roll pastry dough 2 – 3 inches longer and wider than the size of the tart pan. Flour the rolling pin again and working from one end, roll the dough onto the rolling pin and unfurl it over the pan. Lift the pastry and fit it gently but firmly into the pan by pressing the sides. Do not remove the excess that hangs over the pan just yet. Take a fork and prick all over the base of the dough. Put the pan on top of a baking sheet and transfer to the oven and bake for 15 – 20 minutes or until lightly golden. Remove the pan from the oven and set aside to cool for 10 – 15 minutes.

4. Using a sharp knife cut off the excess edges of the pastry shell (you can opt to do this step when the tart is completely finished baking with the filling).

5. Spread the guava filling all over the base of the tart shell; be sure to get it right to the edges.

6. Arrange the sliced apples decoratively; if using a round pan, start from the outer edge overlapping the slices. If using a rectangular or square pan, you can line the pan with the slices overlapping each other and alternating directions as I did.

7. Mix together the sugar and spices and sprinkle on top of the apples. Transfer the pan to the oven and bake for 30 – 35 minutes or until the apples are golden.

8. Remove the pan from the oven, brush with glaze and return to the oven for 5 minutes. Remove the pan again and brush with any remaining glaze. Let cool to room temperature or serve warm.

Ricotta Fritters

Yield: 35

INGREDIENTS

• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 1/8 teaspoon salt
• 3 tablespoons white granulated sugar
• 3 eggs
• 1 lb whole milk ricotta
• Zest of 1 orange or lemon
• 2 ½ tablespoons dark rum
• 3 tablespoons mini chocolate chips (semi sweet or milk)
• Oil for deep frying
• Powdered sugar for dusting

DIRECTIONS

1. Add flour, baking powder and salt to bowl and mix thoroughly

2. Add sugar, eggs, ricotta, zest and rum to the flour mixtures and mix thoroughly.

3. Stir in the chocolate chips. Cover mixture and refrigerate for 1 hour.

4. Heat oil in pan on medium heat until hot – the surface should be shimmering. Drop the batter by teaspoons (do not over crowd pan). Fry for 2 minutes and then drain on paper towels. Repeat until all the batter is done.

5. Dust liberally with powdered sugar and serve warm or at room temperature.