Desserts make Christmas dinner memorable

No matter what the fare for Christmas dinner or what tine it’s served — a grand dessert that’s worthy of the occasion will make it unforgettable.

Today, I’ve come up with some truly memorable possibilities for your consideration. Notice that I’m NOT saying they’re simple or a snap to make! These are true Christ-mas gifts to the family/guests from the cook! Enjoy!

Our illustration from fabled Perditas in Charleston, S.C., is a breath-taker. Here’s the recipe.

St. Honore Pie

1 envelope unflavored gelatin

1/4 cup granulated cane sugar

1 1/2 cups whole milk

3 slightly beaten egg yolks

1/8 tsp. salt

2 Tbs. rum*

1 tsp. vanilla

1 cup soft macaroon crumbs (or processed grated soft coconut)

1/2 cup pecans, finely chopped (or walnuts)

1/3 cup raisins, chopped

2 Tbs. almonds, ground

3 egg whites

1/4 cup granulated sugar

1 baked 9-inch pastry shell

1 cup fresh strawberries (admittedly hard to find in December!)

1 cup of whipping cream

Pecan or walnut halves

In saucepan gelatin and 1/4 cup sugar; add milk, egg yolks and salt.

Cook and stir over medium heat until mixture is slightly thickened and gelatin is dissolved. Stir in rum and vanilla.

Chill until partially set; at that point, stir in macaroon crumbs, 1/2 cup nuts, raisins and ground almond.

In mixer bowl beat egg whites to soft peaks; gradually add the remaining 1/4 cup sugar beating to stiff peaks. Fold into gelatin mixture.

Turn into prepared pastry shell; chill until set.

Slice perfectly ripe strawberries and arrange atop pie (as pictured). Whip cream to soft but substantial peaks; spoon atop pie. Garnish with pecan halves. Present at the table as a glorious gift and cut and serve with pride.

*If you’re adamantly opposed to alcohol (rum) use a tablespoon of rum flavoring .

On now, to our next offering. This fabulous torte is exquisite topped with whipped cream and served on a pretty dish surrounded with orange wedges.

Orange, Walnut and

Chocolate Torte

Set oven at 350F. Lightly butter or oil a 10-inch diameter spring-form pan. Lightly dust with flour, tapping out excess.

1 cup walnuts, very finely chopped

1 tablespoon grated orange peel (orange part only); save orange, separating into wedges or rings and chill until serving time

¼ cup flour

½ cup unsweetened cocoa powder

1 teaspoon baking powder

Pinch of salt

2 large eggs, plus 2 large egg whites, room temperature

1 cup pure cane sugar

3/4 cup light olive oil

¼ cup fresh orange juice

1 teaspoon vanilla

2 tablespoons powdered sugar

Combine prepared walnuts and orange peel. In a large bowl mix flour, cocoa and baking powders and salt; stir in walnut-peel mixture.

In two more large bowls with a hand mixer, beat eggs; and in the other, the whites beaten until frothy.

Combine into one bowl and gradually add 1 cup sugar and beat until mixture is pale yellow and thick and a slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. On low speed, slowly beat in olive oil, then orange juice and vanilla.

Pour and gently fold egg mixture into flour mixture until thoroughly blended. Pour batter into prepared pan. Bake until edges of cake begin to pull away from sides of pan and center is firm to touch, about 35 minutes.

Cool cake completely in pan on rack. Loosen sides of cake from pan with small knife and remove rim of pan and transfer cake to serving platter. Sift the powdered sugar over top of cake.

Decorate platter with orange wedges or slices. If you wish, top torte with (real) whipped cream. Make this in the morning to chill for serving time.

OK, I am not without mercy. Here’s an old really easy knockout dessert that will make the cook — along with the clueless family — very happy. It’s from an old 1970s Betty Crocker Cookbook, where it was called an “easy scratch cake.”

Chocolate-Cherry

Upside-down Cake

1 21-oz. can cherry pie filling

2 1/4 cups all-purpose flour

1 1/2 cups granulated cane sugar

3/4 cup unsweetened cocoa powder

1 1/2 tsps. baking soda

3/4 tsp. salt

1 1/2 cups water

1/2 cup cooking oil

1/4 cup vinegar

1 1/2 tsps. vanilla

Preheat oven to 350F. Spread the pie filling evenly over the bottom of a buttered 12x9x2-inch baking pan. In a large bowl stir together flour, sugar cocoa, soda and salt. In another bowl combine water, oil, vinegar and vanilla. Add liquid ingredients to flour mixture all at once. Stir just to moisten, then pour evenly over cherry pie filling. Bake for 30-35 minutes or until cake tests done. Cool 10 minutes in pan, then invert on serving dish and cool. Serve with whipped cream.

Merry Christmas to you and yours! Our next column will come out after that auspicious and blessed day, and will feature good things for the New Year’s celebration. God bless!

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.