Well everyone, I'm kinda thinking that this particular recipe pretty much speaks for itself; it's soon time to celebrate a new year to celebrate LIFE!
Now's as good a time as any to celebrate what we've been given this past year, and all of the potential that the year ahead holds for each of us—the potential for change, for growth, for renewal, for new opportunity and for fresh perspective.
It's time to celebrate the love found in life—the friendships, our family—even dare I say, the challenges and the more difficult times; there are gold nuggets in those times as well, if we look at them honestly and deeply enough.
I have a few wishes for YOU in this upcoming new year, and they genuinely come from the very bottom of my heart:
• I wish for you true joy and inner peace, no matter what your personal circumstances.
• I wish for there to be a desire present in your life that keeps you hungry for passion, for figuring out what's no longer of any service to you, what's no longer needed, and releasing it once and for all.
• I wish for you new revelations about yourself, and for finding your own specific, beautiful purpose and unique reason for why you're here.
• I wish for you finding and connecting to something higher than yourself.
• Most importantly, I wish for you to be for someone else all of those precious and necessary things that you would wish for someone to be for you.
HAPPY NEW YEAR, My Friends!
Taste what's good and pass it on.
New Year's Eve Parfaits with Raspberries, Grand Marnier Pound Cake, and Chambord Whipped Cream
by Ingrid Beer
Yield: Makes about 4, 8 ounce wine glass servings
• ½ cup natural raspberry preserves
• 1 cup frozen raspberries, thawed
• 8 fluid ounces whipping cream, cold
• 2 tablespoons sugar
• 4 tablespoons Chambord (raspberry liqueur)
• 1 (10.75 ounce) pound cake (I used a frozen pound cake and thawed it), diced into very tiny cubes
• 2 fluid ounces (¼ cup) Grand Marnier (orange liqueur)
• 4 maraschino cherries with stems, placed on a paper towel to dry of liquid
• Edible silver confetti sparkles for garnish*
(Note: Each parfait has about 1 tablespoon worth of Grand Marnier, which makes the parfait fairly “boozy”; you can use less if you prefer, according to your personal taste.)
-In a small bowl, combine the raspberry preserves with the thawed raspberries; using a fork, gently stir and slightly mash the mixture until the whole raspberries and broken down just a bit yet still slightly chunky; set aside.
-Prepare the Chambord whipped cream by adding the cold whipping cream to the bowl of a mixer fitted with a whisk attachment, and whipping it on medium-high until it becomes slightly thickened; next, sprinkle in the sugar and continue to whip, and when the cream forms stiff peaks, add in the Chambord to incorporate, and turn off the mixer; add the Chambord whipped cream into a quart-size ziplock bag, cut the corner of the bag to create a small/medium-size opening to pipe with, and place the ziplock onto a plate and into the fridge to hold for a moment.
-To assemble the parfaits, place your glasses in front of you in a row; to the bottom of each glass, add about a heaping ⅓ of a cup of the cubed pound cake; next, drizzle over the pound cake about 1 ½ teaspoons of the Grand Marnier, drizzling it as evenly over the cake as possible; next, add about 3 heaping teaspoons of the raspberry mixture over the pound cake, dolloping it over the center of the cake and allowing it run down the sides; next, pipe about 3-4 tablespoons worth of the Chambord whipped cream over the raspberry mixture, piping it around the edges and making your way toward the center of the glass; next, repeat the layers once again beginning with the pound cake, then another 1 ½ teaspoon drizzle of Grand Marnier, followed by the raspberry mixture and finishing with a tall piping of the Chambord whipped cream; to garnish, add a maraschino cherry to the top, and sprinkle with some edible silver confetti sparkles; keep the parfaits in the fridge until ready to serve, for up to 4 hours ahead.