Best Mini Rosewater Trifles With Cardamom Cream Recipes

Strawberry Chocolate Mini Trifles image

Provided by Food Network

Categories dessert

Time 50m

Yield 8 servings

Number Of Ingredients 6

1 pound strawberries
1/4 cup sugar
1 cup heavy cream
1 teaspoon pure vanilla extract
One 3.1-ounce box instant chocolate mousse mix, such as Dr. Oetker
2 cups coarsely crumbled chocolate wafer cookies

Steps:

Reserve 2 strawberries for garnish, then dice the remaining strawberries.
In a medium bowl, combine the diced strawberries and 2 tablespoons of the sugar and toss to coat. Let the strawberries macerate on the counter while you prepare the rest of the dessert.
In a large cold bowl, combine the heavy cream, vanilla and remaining 2 tablespoons sugar. Using a whisk or hand mixer, whip the cream to medium peaks. Transfer to a 1-gallon releasable plastic bag and refrigerate until ready to use.
Prepare the mousse mix according to the package instructions. Transfer to a 1-gallon resealable plastic bag.
Set aside about 1/4 cup of the crumbled chocolate wafer cookies for garnish. Fill the bottom third of each dessert cup with the remaining crumbled cookies. Cut about 1/2 inch off the bottom corner of the plastic bag filled with the mousse. Pipe the chocolate mousse into the cups, filling them about two-thirds of the way up. Top with the diced strawberries, filling up each cup to the top. Let chill about 20 minutes.
To garnish: Cut about 1/2 inch off the bottom corner of the plastic bag filled with the whipped cream and pipe onto the chocolate mousse in each dessert cup. Sprinkle with the reserved crumbled cookies. Slice the remaining 2 strawberries into quarters. Place a strawberry quarter on top of each and refrigerate until ready to serve. The desserts should be served the same day they are made.

Caraway Bloody Marys with Mini Reubens image

Provided by Molly Yeh

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 20

2 tablespoons unsalted butter, melted
6 slices rye bread
1/4 cup Russian dressing
3 slices Swiss cheese
3 ounces sliced deli corned beef
1/2 cup drained sauerkraut (save some brine for the Bloody Marys)
6 cornichon pickles
4 cups tomato juice
1 cup vodka
2 tablespoons sauerkraut brine
1 tablespoon hot sauce, preferably Crystal, or more to taste
1 tablespoon lime juice
1 1/2 teaspoons celery salt, plus more for garnish
1 1/2 teaspoons Worcestershire sauce
1 teaspoon ground caraway seeds
1 teaspoon ground horseradish
1 teaspoon sugar
4 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 head celery

Steps:

For the mini Reubens: Preheat the broiler. Fit a rack 8 to 6 inches from the heat source.
Brush the melted butter over each bread slice. Flip over and add a layer of Russian dressing to each slice, followed by a piece of cheese. Layer the corned beef on half the bread slices, followed by a spoonful of sauerkraut. Build 3 sandwiches with the remaining slices, cheese-side down.
Broil, flipping halfway through, until brown and toasty, about 4 minutes. (Keep an eye on this so that it doesn't burn.) Cut off the crusts and slice each sandwich into 4 squares. Place a cornichon, the sandwich and another cornichon on a skewer. Repeat to make 5 more skewers.
For the Bloody Marys: Mix together the tomato juice, vodka, brine, hot sauce, lime juice, celery salt, Worcestershire sauce, caraway seeds, horseradish, sugar, garlic and a few turns of black pepper in a pitcher. Taste and adjust the seasonings as desired. Garnish with celery stalks and the Reuben skewers. Serve the remaining mini Reubens on the side.