Chevre Cupcake

For the event mentioned previously, I was also tasked to make a cheese board. So I made this to put on it (along with a sheep blue and an English-style cheddar):

It's fresh chevre, mixed with Wild Raspberry Honey, in the shape of a cupcake! I didn't have any cool frosting tools, so I pushed the chevre through a garlic press and made the "frosting." Fun! 

Raspberry Danish Trifle - The Berry Manilow

I was faced with a unique challenge last weekend: make a dessert using raspberry danishes. I just started a new relationship (with this guy) and I was going to meet his father for the first time. New boyfriend. His Dad's birthday. Scary! His dad really likes raspberry danishes so I decided if  I was going to bring something, it would be something creative with those. I came up with the idea for a raspberry danish trifle with ricotta layers. Berry and cheesy? It's the Berry Manilow!

The Berry Manilow - Raspberry Danish Trifle

The Berry Manilow - with boyfriend accidentally in the background

Recipe

By Nicole Buergers Prep time: 20 min

Ingredients:
Raspberry danishes, enough for 3 layers,2 packages of Entenmann's Raspberry Danish twists would be perfect. I found "Raspberry Coffee Crumb Cake" at my local Randall's (Safeway) bakery and bought two. 

Whole milk ricotta, 15oz. I highly recommend Bellwether Farms Ricotta (sometimes available at the Houston Dairymaids)

Raspberry jam, 1/2 cup
Heavy whipping cream, 2 cups

Powdered sugar, 6 tbsps
Fresh raspberries, for garnish

Steps:
Add the ricotta to a food processor and pulse for 20 seconds or so until fluffy. Add raspberry jam to the processor and mix until blended thoroughly.

Layer the trifle bowl, beginning with a layer of danish cut to fit the bowl.

First layer of the trifle.

Use about half (or more) of the ricotta as the next layer.  Layer the danish and ricotta accordingly.

Third layer of the trifle.

I used the unused danish pieces, berry side out, to decorate alongside the bowl.

The corners of the square cake made a pretty design.

Using an electric hand mixer, beat cream until thick. Add the powdered sugar and continue to beat until there are stiff peaks. Top the trifle with whipped cream and garnish with fresh raspberries.

A heart in the middle would be very pretty, but it's a little soon for that.

Chill at least 2 hours prior to serving.

It was a hit!