My friend Leigh Cort is both a journalist and a publicist and does a fine job in each category. Today, she has shared three recipes from her client, The St. francis Inn, to help prepare for the upcoming holidays. Thank you Leigh.

The St. Francis Inn is Cookin!

‘12 Days of Christmas’

 

The historic St. Francis Inn (circa 1791) treats their guests 365 days a year to complimentary evening desserts that are homemade and uniquely created for a perfect ending before bedtimeAfter guests enjoy their dinner or activities throughout St. Augustine, they enjoy returning to the comforting parlor or dining room, sipping a beverage and indulging their sweet tooth on something yummy and surprising from Chef Janice Leary’s kitchen.

 

For Christmas 2013, the Inn’s themed desserts are being paired with one of the ’12 Days of Christmas’. Each of the desserts below pays homage to the English Christmas Carol that represents a series of increasingly grand gifts presented on each of the 12 days of Christmas.

 

The song, first published in England in 1780 was without music, but offered as a chant or rhyme. And the St. Francis Inn is representative of that era – built in 1791!

 

ENGLISH CHRISTMAS CAROL                        ST. FRANCIS INN DESSERT

 

12.  Drummers Drumming                               Whoopie Pie Drums

11.  Pipers Piping                                                White Chocolate Pie

10.  Lords-a-Leaping                                        Lords a Leaping Log Cake

9.    Ladies Dancing                                          Strawberry Lady Finger Cake

8.    Maids-a-Milking                                       Tres Leche Cake

7.    Swans-a-Swimming                                  **Swan Cream Puffs

6.    Geese-a-Laying                                         Goose Nest Cupcake

5.    Gold Rings                                                  Gold Rings Upside Down Cake

4.    Calling Birds                                              Calling Birds Christmas Cake

3.    French Hens                                             French Napoleon

2.    Turtle Doves                                             **Turtle Dove Cheesecake

1.    Partridge in a Pear Tree                         **Pear Custard Pie

 

 

Swan Cream Puffs

SWAN CREAM PUFFS

Pastry Puffs Recipe

Ingredients:

1 cup water
1/2 cup (1 stick) unsalted butter
1 teaspoon sugar
1 cup all-purpose flour, (spooned and leveled)
4 large eggs
Large zip-top bag
Directions

PREHEAT oven to 425 degrees. Line two rimmed baking sheets with parchment. In a small saucepan, bring water, butter, and sugar to a boil over high.

Immediately REMOVE from heat. With a wooden spoon, stir in all-purpose flour. Continue to stir until mixture pulls away from sides of pan, about 2 minutes. Let cool 2 minutes.

ADD eggs one at a time, mixing after each addition until batter comes together. Transfer batter to a large zip-top bag; twist and squeeze bag so batter is in one corner. With scissors, snip a 1/2-inch opening in corner (or use a pastry bag with a 1/2-inch round plain tip).

PIPE batter into desired size mounds, 1 inch apart, onto sheets. For heads, pipe candy cane shapes on to parchment paper. With a wet finger, smooth pointy tops. Bake 10 minutes. Reduce oven temperature to 350 degrees and bake until puffs are golden brown and feel light and hollow inside, 20 to 30 minutes. Let cool on sheets on wire racks.

Filling:

2 Cups cold eggnog
1 box white chocolate pudding mix

PREPARE according to pudding directions. Let set, then scoop into halved puffs.

 

 

Turtle Dove Cheesecake from The St. Francis Inn
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Turtle Dove Cheesecake from The St. Francis Inn

‘Turtle Dove Cheesecake’

 

TURTLE DOVE CHEESECAKE

 

24 OREO Cookies, finely crushed (about 2 cups)

6   Tbsp.  Butter or margarine, melted

1   Pkg.  (14 oz.)  Caramels

1/2 cup milk

1 cup chopped Pecans

3 Pkg.  (8 oz. each)Cream Cheese, softened

3/4 cup sugar

1   Tbsp.  Vanilla

3 eggs

2oz.  Dove Chocolate

 

 

HEAT oven to 325°F.

 

MIX crumbs and butter; press onto bottom and 2 inches up side of 9-inch spring form pan.

 

MICROWAVE caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.

 

BEAT cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.

 

BAKE 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

 

MICROWAVE reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.

 

 

Pear Custard Pie

 

Pear Custard Pie

 

Streusel

1/2 cup Original Bisquick® mix

1/4 cup old-fashioned or quick-cooking oats

1/4 cup packed brown sugar

1/2 teaspoon ground nutmeg

1 tablespoon butter or margarine, softened

 

Pie

1/2 cup Original Bisquick® mix

1/3 cup granulated sugar

1/2 cup milk

2 tablespoons butter or margarine, softened

2 eggs

3 medium fresh pears, peeled, sliced (about 3 cups)

 

 

HEAT oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.

 

In small bowl, STIR 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.

 

In medium bowl, STIR all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.

 

BAKE 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.

Janice Leary

 

Janice Leary is at the helm of the Inn’s culinary initiatives, from daily southern buffet breakfasts to catered events at the Inn. “I really enjoy the details that make a difference to our guests. Our kitchen is always ready to cater to our guests with special dietary needs too. Our menus are very traditional – but always with a little special twistWe’re all having a great time with this year’s Christmas-themed nightly desserts. Our guests don’t want to miss an opportunity to share the holiday cheer with other guests and nightly desserts bring them together.”

 

For interviews, photos or recipes, contact:

Leigh Cort Publicity

 

St. Francis Inn

279 St. George Street

St. Augustine, Fl 32082

904-824-6068

www.stfrancisinn.com

Leigh Cort Publicity

904-806-3613

leighcort@bellsouth.net

Representing: www.StFrancisInn.com

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