Nesselrode Mix Food

NESSELRODE PIE

Steps:

• Heat oven to 350 degrees F. In a food processor, pulse the graham crackers and cocoa to form fine crumbs. Add the butter and pulse to combine.
• Press the mixture into the bottom and up the sides of a 9" pie plate. Bake until lightly toasted, 10 to 14 minutes, then transfer to a wire rack to cool.
• Meanwhile, heat 1 cup milk and the rum in a heavy-bottomed saucepan until small bubbles appear around the edges. In a medium bowl, whisk together the egg yolks and brown sugar until thick and pale, about 2 minutes.
• Whisking constantly, gradually pour the warm milk over the egg mixture. Return to the saucepan and cook, stirring constantly, over medium-low heat until thick enough to coat the back of a spoon, 12 to 17 minutes. Remove from heat and whisk in the chestnut purée until smooth (if you can't whisk it smooth, transfer to a food processor and purée).
• Place the remaining 1⁄4 cup milk in a bowl, sprinkle the gelatin over the top and let sit for 5 minutes. Whisk into the warm chestnut mixture to combine, then pass through a strainer, return to the bowl, cover with plastic wrap and refrigerate until cool to the touch, 45 minutes to 1 hour (do not leave longer or the gelatin will set).
• Using an electric mixer, beat the cream in a large bowl until medium-stiff peaks form. Stir a spoonful of heavy cream into the chestnut mixture to loosen, then fold in the remaining cream. Transfer to the prepared crust and refrigerate until set, at least 2 hours or up to 2 days.
• If desired, top with chocolate curls or shavings before serving.

NESSELRODE MIX

Steps:

• Combine all the ingredients in a mixing bowl. Let stand an hour or longer before using.

NESSELRODE FRUIT SAUCE

Steps:

• Combine all ingredients in a nonreactive container or glass jar.
• Let flavors blend for at least 4 days or up to 2 weeks.

NESSELRODE SAUCE

Steps:

• Place all ingredients in a saucepan.
• Heat over medium heat, stirring constantly, until the pineapple is cooked through and the sauce is thick and syrupy (about 5- 10 minutes).
• Store sauce in a covered container in the refrigerator for up to a week (if it lasts that long).

EASY NESSELRODE PIE*

Steps:

• 1. Mix dry pudding mix with crushed pineapple.
• 2. Whip in Cool Whip & softened cream cheese (optional).
• 3. Pour into baked pie shell. Refrigerate until set.

CHARLOTTE NESSELRODE

Steps:

• Put the milk in a heavy saucepan and bring to a simmer.
• Combine the gelatin and Cognac, kirsch or rum. Stir until softened.
• Combine the egg yolks and sugar in a heavy saucepan and beat until light and lemon-colored. Gradually add the hot milk, stirring vigorously with a wire whisk.
• Bring the mixture to a bare simmer, stirring constantly with a wooden spoon. Do not let the sauce boil or it will curdle. Cook until the mixture has a custardlike consistency and coats the sides of the spoon. Add the gelatin mixture and stir until dissolved. Put the sauce through a fine sieve, pressing to extract all the liquid from any solid. Add the Nesselrode mix and let stand until thoroughly cooled.
• Beat the cream until stiff and fold it into the custard.
• Rub the bottom and sides of a 12-cup mold with a very thin coating of butter. Line the bottom and sides with the ladyfingers. To do this, separate the ''double'' ladyfingers. Arrange enough of them in a petal-like, symmetrical arrangement over the bottom, cutting them to fit. Remember to place them smooth surface down so that when the charlotte is unmolded, this surface will appear on top. Line the sides of the mold with ladyfingers, smooth surface against the side of the mold. Arrange the ladyfingers close together and trim each ladyfinger as necessary so that it fits neatly, top and bottom.
• Add the custard mixture and place in the refrigerator. Chill several hours or overnight, until the custard is set.
• When ready to serve, dip the mold in hot water and remove immediately. A damp, hot cloth should also be used on the mold to help loosen it. Unmold and serve.

NESSELRODE ICE CREAM

Steps:

• Combine the milk and cream in a saucepan and bring barely to the simmer.
• Place the yolks and sugar in a heavy casserole. Beat with a wire whisk until pale yellow.
• Add about half a cup of the hot mixture to the egg-yolk mixture and beat rapidly. Add the remaining hot mixture, stirring rapidly. Heat slowly, stirring and scraping all around the bottom with a wooden spoon. Bring the mixture almost, but not quite, to the boil. The correct temperature on a thermometer is 180 degrees. This cooking will rid the custard of the raw taste of the yolks.
• Pour the mixture into a cold bowl. This will prevent the mixture from cooking further.
• Let cool. Add the Nesselrode mix and stir to blend.
• Pour the mixture into the container of an electric or handcranked ice-cream freezer. Freeze according to the manufacturer's instructions.