Jewels Pasta Recipes

FRUIT JEWELS (PATE DE FRUIT)

Steps:

• Place the applesauce, apricots, and sugar into a non-reactive 2-quart heavy-bottomed saucepan over medium-high heat. Mix together, then add the raspberries. The raspberries will dominate the flavor. If you want apricot-flavored Pate de Fruit, omit the raspberries. Using a hand-held immersion blender or whisk, combine all of the ingredients until smooth and homogenous. As the mixture cooks, the natural pectin in the fruit will cause the mixture to thicken. Continue to cook until it is thick, mixing constantly. To test for the correct consistency, dip a whisk in the mixture and hold horizontally in front of you. Watch as the mixture drips off the whisk and back into the pan. If the mixture stays on the whisk and beads up into small balls, like pearls, it is ready. If it drips back into the pan in thin strands, it needs to be cooked a little longer.
• When the mixture is a bit thicker than jam, pour it into a spouted container. Fill either a half-dome or triangle shaped flexipan, depending on the desired design of the jewels and let rest for 4 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. If you do not have a flexipan, you can pour the Pate de Fruit into a 10-inch bottomless tart mold or cake ring placed on a parchment paper-covered baking sheet. Let the Pate de Fruit cool and set, about 3 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. To unmold, run a sharp paring knife between the fruit and the mold and lift off the mold. (At this point the Pate de Fruit can be stored, well wrapped in plastic and in an airtight container, for up to 2 months.) Sprinkle the top of the Pate de Fruit with a thin layer of sugar and flip it onto another sheet of parchment paper. Remove the parchment that is now on top. Sprinkle this side with more sugar. Using a wet chef's knife or cutter, cut the Pate de Fruit into any shapes. Roll each piece completely in sugar and serve. Do not store in the refrigerator, as the humidity will make the sugar melt.

JEWEL BOX PASTA

Steps:

• Preheat oven to 210oc and butter a large baking dish or 4 gratin dishes.
• Cook for pasta for half the time on the packet, drain and set aside.
• Meanwhile, reserve 6 tablespoons of the tomato sauce and heat the remainder in a pan.
• Add the double cream and 3 tablespoons of the grated parmesan.
• Once the sauce is bubbling, take off the heat and add the part-cooked pasta.
• Empty the contents of the pan into a lightly greased baking dish and spread evenly.
• Cover the pasta with the proscuitto, chopped into large pieces.
• Cover with the sliced mozzarella.
• Add reserved tomato sauce and spread on top.
• Sprinkle the remainder of the grated parmesan.
• To finish, spinkle the oregano and black pepper.
• Bake for 15 - 20 mins at 210oc, until cheese is bubbling and lightly browned.
• Serve with salad and crusty bread.

JELL-O JEWELS DESSERT

Steps:

• Stir 1 cup of the boiling water into each flavor dry gelatin mix in separate bowls 2 min. until dissolved. Pour each flavor into separate 8-inch square pan. Refrigerate 1 hour or until set.
• Meanwhile, mix evaporated milk, condensed milk, peaches and lemon zest; refrigerate until ready to use.
• Cut gelatin into 1/2-inch cubes; place in large bowl. Add milk mixture and pecans; mix gently. Store leftovers in refrigerator.

JELL-O JEWELS DESSERT

Steps:

• Add 1 cup boiling water to each flavor of gelatin mix in separate bowls; stir 2 min. until completely dissolved. Pour each flavor into separate 8-inch square pan. Refrigerate 1 hour or until firm.
• Meanwhile, mix evaporated milk, condensed milk, peaches and lemon zest; refrigerate until ready to use.
• Cut gelatin into 1/2-inch cubes; place in medium bowl. Add milk mixture and nuts; mix lightly.

JEWELS & PASTA

Steps:

• Boil beets in their skins for about 45 minutes.
• While beets are cooking, cook linguine in boiling water until done. Drain linguine, reserving about 1 cup of the liquid.
• Rinse beets well under cold running water and slide the skins off. Chop beets into 1/2-inch cubes (or smaller).
• Heat olive oil in a 12-inch nonstick skillet and add onions. Cook onions until tender, and lightly browned.
• Add chopped beets and salt to the onions.
• Transfer the pasta into the skillet with the beets and onions. Stir until the pasta and the beets are well combined.
• Top with the crumbled feta cheese and the freshly ground pepper.