Title: Minty Iced Tea
Categories: Beverages
Yield: 12 Servings
4 c Boiling Water
1 c Sugar
1/2 c Instant Tea Mix
4 tb Crushed Mint Leaves
8 c Cold Water
6 oz Frozen Lemonade
- Concentrate, thawed
In 4-quart casserole, mix boiling water, sugar,
tea and mint leaves; let stand 15 minutes.
Stir in cold water and lemonade. Serve over
ice.
Title: Honey Fruit Salad
Categories: Salads
Yield: 8 Servings
1/2 c Bottled Coleslaw Dressing
3 tb Honey
1 ts Grated Lime Peel
1 1/2 ts Fresh Lime Juice
8 c Fresh Fruit Salad
In small bowl, mix coleslaw dressing, honey,
lime peel and lime juice until well blended.
Just before serving, in large serving bowl,
gently mix fruit salad and dressing mixture
to coat.
Title: Grilled Tuna
Categories: Main Dish, Fish
Yield: 4 Servings
AIOLI:
1/2 c Mayonnaise
1 ts Wasabi Powder
TUNA:
2 lb Tuna Steaks, 1" thick
1/2 c Vegetable Oil
1/3 c Soy Sauce
2 tb Packed Brown Sugar
2 ts Sesame Oil
2 ts Grated Gingerroot
2 Cloves Garlic, minced
2 ts Sesame Seeds
In small bowl, mix the aioli ingredients.
Cover and refrigerate until serving.
If tuna steaks are large, cut into 8 serving
pieces. In shallow glass or plastic dish or
resealable food-storage plastic bag, mix the
vegetable oil, soy sauce, brown sugar, sesame
oil, gingerroot and garlic. Add tuna; turn to
coat with marinade. Cover dish or seal bag and
refrigerate, turning once, at least 2 hours
but no longer than 4 hours.
Heat coals or gas grill for direct heat. Remove
tuna from marinade; reserve marinade. Cover and
grill tuna about 4 inches from medium heat 10
to 15 minutes, brushing 2 to 3 times with
marinade and turning once, until tuna flakes
easily with fork. Discard any remaining
marinade. Sprinkle tuna with sesame seeds.
Serve with aioli.
Title: Cheesy Potatoes
Categories: Side Dish, Vegetables
Yield: 6 Servings
4 c Potatoes O'Brien
1 tb Vegetable Oil
1/2 ts Seasoned Salt
3/4 c Shredded Cheddar Cheese
Heat gas or charcoal grill. Spray 1 (18x13-inch)
sheet of heavy-duty foil with cooking spray.
Place potatoes on center of foil. Drizzle with
oil; sprinkle with seasoned salt.
Bring up 2 sides of foil over potatoes so edges
meet. Seal edges, making tight 1/2-inch fold;
fold again, allowing space for heat circulation
and expansion. Fold other sides to seal.
Place packet on grill over medium heat. Cover
grill; cook 30 minutes, turning once. Carefully
open packet; sprinkle cheese over potatoes. Cover
loosely; let stand 4 to 5 minutes or until
cheese is melted.
Title: Chocolate Pecan Bars
Categories: Desserts
Yield: 48 Bars
1 1/2 c All-Purpose Flour
1/2 c Packed Brown Sugar
1/2 c Butter, softened
1 c Chopped Pecans
3/4 c Granulated Sugar
3/4 c Corn Syrup
2 tb Butter, melted
1 tb Bourbon
1/2 ts Vanilla
3 Eggs, beaten
1 c Semisweet Chocolate Chips
Heat oven to 350°F. Beat flour, brown sugar
and 1/2 cup butter in large bowl with electric
mixer on medium speed. Press the mixture
on bottom and 1/2 inch up sides of ungreased
rectangular pan, 13x9x2 inches. Bake 15 to 20
minutes or until golden brown.
Stir remaining ingredients in medium bowl until
well mixed. Pour over partially baked crust.
Bake 30 to 35 minutes or until set. Cool about
15 minutes. Refrigerate at least 1 hour until
firm. For bars, cut into 8 rows by 6 rows. Store
covered in refrigerator.
Title: Cheesy Broccoli Wedges
Categories: Appetizers
Yield: 30 Appetizers
1 1/2 c Frozen Chopped Broccoli, thawed & drained
7 oz Can Whole Kernel Corn, drained
1 sm Onion, chopped
1/2 c Coarsely Chopped Walnuts
1/2 c Flour
1/2 ts Baking Powder
1/2 ts Garlic Salt
1/2 c Milk
1/4 c Butter, melted
2 Eggs
1 c shredded Cheddar cheese
Heat oven to 375°F. Spray 9-inch square pan with
cooking spray. In pan, mix broccoli, corn, onion
and walnuts.
In medium bowl, stir all remaining ingredients except
cheese with wire whisk or fork until blended. Pour
into pan.
Bake 23 to 25 minutes or until knife inserted in
center comes out clean. Sprinkle with cheese. Bake 2
to 3 minutes longer or until cheese is melted. Cool
30 minutes. To serve, cut into 5 rows by 3 rows; cut
each rectangle diagonally in half.
Title: Gazpacho Pasta Salad
Categories: Salads
Yield: 8 Servings
SALAD
16 oz Uncooked Farfalle Pasta
2 lg Tomatoes, seeded and coarsely chopped
1 lg Cucumber, coarsely chopped
1 sm Red Bell Pepper, coarsely chopped
1 sm Yellow Bell Pepper, coarsely chopped
8 md Green Onions, sliced
1 Anaheim Chile, seeded and chopped
2 1/4 oz Can Sliced Ripe Olives, drained
1/2 c Finely Chopped Fresh Cilantro
VINAIGRETTE
1/2 c Tomato Juice
1/4 c Olive oil
1/4 c Lime Juice
1/2 ts Salt
1/4 ts Pepper
2 Cloves Garlic, finely chopped
Cook and drain pasta as directed on package. Rinse
with cold water; drain.
In large bowl, mix pasta and all remaining salad
ingredients.
In small bowl, mix all vinaigrette ingredients
until well blended. Pour over salad; toss to mix.
Title: Parmesan-Crusted Salmon
Categories: Main Dish, Fish
Yield: 4 Servings
1 1/4 lb Salmon Fillet
2 tb Butter, melted
1/4 ts Salt
3/4 c Fresh White Bread Crumbs
1/4 c Grated Parmesan Cheese
2 tb Thinly Sliced Green Onions
2 ts Grated Lemon Peel
1/4 ts Dried Thyme Leaves
Heat oven to 375°F. Spray shallow baking pan
with cooking spray. Pat salmon dry with paper towel.
Place salmon, skin side down, in pan; brush with 1
tablespoon of the butter. Sprinkle with salt.
Mix bread crumbs, cheese, onions, lemon peel and
thyme in small bowl. Stir in remaining 1 tablespoon
butter. Press bread crumb mixture evenly on salmon.
Bake uncovered 15 to 25 minutes or until salmon
flakes easily with fork. Serve immediately.
Title: Coconut-Papaya Rice
Categories: Side Dish, Rice
Yield: 6 Servings
1 c Uncooked Regular Long-Grain Rice
1/4 c Water
1/4 ts Salt
1/4 ts Ground Cinnamon
1/8 ts Ground Nutmeg
14 oz Can Coconut Milk
1 Ripe Papaya, peeled, seeded and chopped
Heat all ingredients except papaya to boiling in
2-quart saucepan, stirring once or twice; reduce heat.
Cover and simmer 19 minutes (do not lift cover or
stir); remove from heat. Fluff rice lightly with fork.
Cover and let steam 5 to 10 minutes.
Mash half of the papaya. Reserve 2 tablespoons chopped
papaya. Stir mashed papaya and remaining chopped
papaya into rice. Heat, stirring occasionally, until
mixture is hot. Sprinkle with reserved papaya and,
if desired, additional cinnamon.
Title: Apple-Cranberry Strudel
Categories: Desserts
Yield: 8 Servings
2 Apples, chopped
1/2 c Fresh Or Frozen Cranberries
1/2 c Sugar
1/2 c Finely Chopped Walnuts
1 ts Grated Lemon Peel
2 ts Lemon Juice
8 Sheets Frozen Phyllo Pastry, thawed
1/2 c Butter, melted
4 tb Plain Bread Crumbs
Heat oven to 375°F. Grease 15x10x1-inch baking
pan, In medium bowl, combine apples, cranberries,
sugar, walnuts, lemon peel and lemon juice; toss
to coat.
Unroll phyllo sheets; cover with plastic wrap or
towel. Place 1 phyllo sheet on piece of plastic
wrap. Brush with butter; sprinkle with 1
tablespoon bread crumbs. Repeat layering with
remaining phyllo sheets and butter, sprinkling 1
tablespoon bread crumbs on every other sheet.
(Top phyllo sheet should be brushed with butter
only).
Spoon apple mixture over phyllo stack to within
2 inches of each edge; press lightly. Fold shorter
sides of phyllo up over filling. Starting with
longer side and using plastic wrap, lift phyllo
and carefully roll up jelly-roll fashion. Place,
seam side down, in greased pan. Make several
crosswise cuts in top of roll. Brush top with
any remaining butter.
Bake at 375°F. for 20 to 25 minutes or until golden
brown. Cool at least 15 minutes before serving.
To serve, cut into slices.
Title: Fried Avocado
Categories: Appetizers
Yield: 4 Servings
1 c Beer
1 c All-Purpose Flour
1 1/2 ts Paprika
2 Cloves Garlic, chopped finely
2 lg Avocados
Vegetable Oil, for deep frying
Salt, to taste
1 c Salsa
To make beer batter, whisk together beer, flour,
paprika, and garlic until well blended. Let stand
at least 2 hours.
Peel avocados; cut each into 6 wedges. Dredge
wedges in beer batter.
Deep fry in hot oil until golden about 3 minutes.
Repeat with remaining wedges.
Serve wedges with salsa
Title: Garlic Almond Soup
Categories: Soups
Yield: 8 Servings
12 Cloves Garlic
5 oz Sourdough Bread, crusts removed
1 c Milk
2 c Blanched Almonds
2 c Chicken Stock
Salt, to taste
Black Pepper, to taste
Sherry Vinegar
Extra Virgin Olive Oil
Preheat the oven to 400°F. Bake the garlic cloves
for about 20 minutes or until soft. Break the bread
into smaller pieces, then drizzle and soak in the
milk.
Using a food processor blend the almonds until fine
and have almost stuck to the side of the bowl.
Add in the soaked bread and the soft inside of the
roasted garlic, add a little chicken stock and
blend. When you have a fine puree, gradually add in
enough stock to make a thick soup consistency.
Finish by seasoning with salt and pepper, and a
good drizzle of sherry vinegar and olive oil.
Title: Filet Mignon Sandwich
Categories: Main Dish, Meats
Yield: 4 Servings
SPREAD
2 lg Avocados, peeled and pitted
6 oz Gorgonzola Cheese
3?„4 oz Fresh Lime Juice
3?„4 oz Fresh Lemon Juice
1?„2 tb Sriracha Sauce
1?„4 oz Fresh Cilantro, chopped
1?„4 oz Minced Garlic
Salt, to taste
Black Pepper, to taste
ONIONS
1?„2 lb Sweet Onions, sliced 1/4" thick
3?„4 oz Olive Oil
Salt, to taste
Black Pepper, to taste
SANDWICH
4 4-Ounce Filet Mignon Steaks
1?„2 tb Canola Oil
Salt, to taste
Black Pepper, to taste
2 lg Beefsteak Tomatoes
4 Ciabatta Rolls, toasted
1?„2 lg Avocado, peeled, pitted and thinly sliced
To make spread: Coarsely mash the avocado. Mash in
remaining spread ingredients. Cover with plastic
wrap pressed into direct contact with the surface
of the spread to minimize browning and store
refrigerated until needed.
To make onions: Heat the olive oil in a saute pan
over low heat. Add onions and cook until translucent
and soft, about 20 minutes. Season with salt and
pepper.
To make sandwiches: Brush steaks with olive oil,
season with salt and pepper. Heat a grill to medium
high heat. Grill the steaks to desired doneness.
Let rest 5 minutes. Slice thinly.
Starting on the bottom half of the Ciabatta roll,
arrange one thinly sliced steak, then 4 ounces of
sliced tomato, about 2 ounces of the caramelized
onions, then 1 ounce of the avocado slices. Spread
5 ounces of the Avocado Gorgonzola spread on the
top half of the roll. Serve open faced.
Title: Carrots Royale
Categories: Side Dish, Vegetables
Yield: 4 Servings
2 c Thinly Sliced Carrots
2 tb Cutter
1/4 c Orange Marmalade
1/4 c Sliced Green Onions
1 tb Orange-Flavored Liqueur
1/3 c Blanched Slivered Almonds, toasted
Saute carrots in butter until tender-crisp, stirring
constantly. Stir in remaining ingredients, tossing
to coat evenly.
Title: Summer Pie
Categories: Desserts
Yield: 10 Servings
1 Ripe Avocado, seeded, peeled and mashed
1/2 c Lemon Juice
Lemon Zest, to taste
14 oz Can Of Sweetened Condensed Milk
9 in Prepared Graham Cracker Pie Crust
Sweetened Whipped Cream, for garnish
Sliced Almonds, for garnish
Blend avocado, lemon juice, lemon zest and sweetened
condensed milk until smooth. Pour mixture into
prepared pie crust. Top with whipped cream and
sliced almonds.
Place pie in refrigerator for 3-4 hours and allow
to set. Slice and serve.
Title: Pissaladiere
Categories: Appetizers
Yield: 8 Servings
3 tb Olive Oil
3 md Onions, thinly sliced
3/4 ts Salt, divided
1/4 ts Ground Black Pepper, divided
2 Sheets Frozen Puff Pastry, thawed
2 tb Flour
2 Tomatoes, thinly sliced
1/2 c Chopped Ripe Pitted Olives
1/4 c Thinly Sliced Fresh Basil
2 tb Chopped Fresh Parsley
Heat oven to 425°F. Heat oil in a large skillet over
medium-high heat. Add onions, 1/2 teaspoon of the
salt and 1/8 teaspoon of the pepper. Saute onions
until translucent, about 10 minutes. Lower heat to
medium; cook onions until golden and caramelized,
about 15 minutes. Remove from heat; reserve.
Sprinkle flour on a work area; roll out puff pastry
using more flour as necessary to keep pastry from
sticking. Roll each sheet pastry into a rectangle
11x13-inches. Place the dough on a parchment lined
baking sheet and fold the edges 1/2-inch over the
pastry to form a rim. Press the edges with the
tines of a fork.
Arrange tomato slices over both pastry crusts.
Sprinkle remaining 1/4 teaspoon of the salt and
1/8 teaspoon pepper over tomatoes. Arrange onions
over tomatoes; top with olives, basil and parsley.
Bake the pissaladiere 20 to 25 minutes or until
the pastry is crisp and brown on the bottom. Cut
into slices and serve hot or at room temperature.
Title: Antipasto Salad
Categories: Salads
Yield: 8 Servings
1/4 c Red Wine Vinegar
1 ts Honey
2 Cloves Garlic, minced
1/2 ts Salt
1/4 ts Ground Black Pepper
3/4 c Olive Oil
8 oz Salami, cubed
8 oz Aged Gouda Cheese, cubed
2 c Cherry Tomatoes
6 oz Can Ripe Pitted Olives, drained
5.75 oz Jar Pimiento Stuffed Olives, drained
2 c Drained, Quartered Marinated Artichoke Hearts
1 c Sliced Roasted Red Peppers
In a medium bowl combine vinegar, honey, garlic,
salt and pepper. Slowly whisk in the olive oil.
Set vinaigrette aside.
In a large bowl, combine remaining ingredients.
Toss with 1/4 cup vinaigrette to coat. Refrigerate
remaining vinaigrette up to 2 weeks. Chill salad
at least 1 hour or up to 2 days ahead. Let sit at
room temperature for 30 minutes before serving.
Title: Baked Halibut
Categories: Main Dish, Fish
Yield: 4 Servings
2 sm Onions, thinly sliced
2 ts Olive Oil
1 ts Dried Rosemary
2 md Garlic Clove, thinly sliced
2 tb Grated Orange Peel
1 1/2 c Canned Diced Tomatoes, undrained
2 ts Capers
4 ts Orange Juice
1/4 ts Ground Black Pepper
4 Four Ounce Smoked Halibut Fillets
4 ts Pitted Kalamata Olives, chopped
Preheat oven to 400°F. Mix the onion, olive oil,
1/2 teaspoon rosemary, garlic, and orange peel
in a 13" x 9" baking dish. Bake, uncovered for 10
minutes or until onion begins to brown, stir once.
Add tomatoes and capers, bake 5 more minutes or
until it thickens. Add orange juice, peppers, and
place fish on top. Sprinkle remaining 1/2 teaspoon
of rosemary on top. Spoon some of the tomato
mixture on top of fish to prevent drying out.
Bake until fish flakes easily with fork, about 10
minutes. Sprinkle with olives and serve.
Title: Olive Potato Gratin
Categories: Side Dish, Potatoes
Yield: 8 Servings
6 oz Can Ripe Pitted Olives, halved
2 c Light Cream
1 c Minced Onion
1 1/2 ts Dried Thyme Leaves
1 1/2 ts Dried Basil Leaves
1/2 ts Salt
1/8 ts Ground White Pepper
3/4 c Grated Parmesan Cheese, divided
2 lb Yukon Gold Potatoes, peeled, thinly sliced
1 c Shredded Gruyere Cheese
Preheat oven to 375°F. In a 4-qt. saucepan combine
cream, onion, thyme, basil, salt and pepper. Bring
to a boil over medium-high heat. Reduce heat; simmer
3 minutes. Stir in 1/2 cup of the Parmesan cheese
until melted. Add olives; continue to simmer 3 more
minutes, stirring frequently. Stir in potatoes; mix
well to coat with cream sauce.
Layer potatoes and olives in an 8 or 9-inch baking
dish. Spoon any remaining cream sauce from saucepan
over potatoes. Sprinkle Gruyere cheese and the
remaining 1/4 cup Parmesan cheese evenly over top.
Cover dish with foil; bake 50 minutes. Uncover; bake
25 to 30 minutes longer, until golden brown and
bubbly. Let stand 15 minutes before serving or
until potatoes absorb excess liquid.
Title: Chocolate Raspberry Tarts
Categories: Desserts
Yield: 6 Servings
12 tb Unsalted Butter
6 tb Sugar
1 pn Salt
6 tb Unsweetened Cocoa
1 1/2 c Cake Flour
1 c Heavy Cream
14 oz Semi-Sweet Chocolate Chips
3 c Fresh Raspberries
In bowl of food processor, process butter, sugar and
salt until creamy. Add cocoa; process until smooth.
Add flour; pulse until crumbly. Divide dough into 6
equal pieces, flatten each piece into a disk and
wrap in plastic wrap. Refrigerate at least 30
minutes.
Remove 1 piece of dough at a time from refrigerator;
roll out into 6-inch circle between 2 pieces of
plastic wrap. If dough gets too soft, refrigerate
until firm before continuing. Remove top sheet of
plastic wrap; invert the dough circle over a
4 1/2-inch nonstick tart pan with a removable
bottom. Keeping plastic wrap on top side, press
dough into bottom and sides of pan. Trim excess
dough; carefully peel off plastic wrap. Repeat with
remaining dough to make 6 tart shells.
Refrigerate at least 30 minutes. Heat oven to 375°F.
Prick the bottom of tart shells all over with fork.
Bake about 15 minutes or until dough looks dry. Cool
completely in pans.
In saucepan over medium heat, bring cream to simmer.
Remove from heat; add chocolate. Let sit until
chocolate melts; whisk gently to combine. Cool to
room temperature; pour 1/3 cup chocolate mixture
into each tart shell. Refrigerate tart at least 1
hour or until filling is firm. Carefully remove
tarts from pans. Arrange raspberries decoratively
on top of filling.
Title: Prosciutto-Wrapped Pears
Categories: Appetizers
Yield: 8 Servings
2 Pears, each cored & cut in 8 wedges
8 sl Prosciutto, cut in half lengthwise
2 tb Extra-Virgin Olive Oil
2 ts Sherry Vinegar
1 pn Salt
Wrap pear wedges with prosciutto and set on a
serving plate. Drizzle with oil and vinegar and
sprinkle with salt.
Title: Fava Green Salad
Categories: Salads
Yield: 4 Servings
2 Pink Grapefruit
2 tb Olive Oil
1 tb Minced Shallot
1/2 ts Salt
1/4 ts Pepper
2 qt Fava Greens
Edible Flowers
Zest 1/2 grapefruit, then cut off outer peel and
membrane from both grapefruit. Cut fruit into thin
rounds, saving juice.
Combine zest, juice, oil, shallot, salt, and pepper
in a bowl and stir to blend. Toss fava greens with
dressing.
Spoon greens onto plates and tuck grapefruit into
salads. Scatter flowers on top.
Title: BLT Chicken Burgers
Categories: Main Dish, Poultry
Yield: 4 Servings
1 lb Ground Chicken
1/2 c Shredded Sharp Cheddar
1/3 c Grated Parmesan
1 ts Minced Garlic
1/2 ts Salt
1/2 ts Ground Black Pepper
1/3 c Mayonnaise
1/4 c Finely Chopped Fresh Basil
1 tb Fresh Lemon Juice
1 tb Finely Shredded Lemon Zest
4 Onion Kaiser Rolls, split
8 Strips Crisp Cooked Bacon
1 lg Tomatoes, thinly sliced
4 Leaves Romaine Lettuce
Prepare a charcoal or gas grill for medium heat.
Meanwhile, in a large bowl, gently mix chicken,
cheeses, garlic, salt, and pepper. Form into 4
burgers about 3/4 in. thick, making a slight
depression in center of each patty. Put on a plate,
cover, and refrigerate until ready to grill.
In a blender, whirl mayonnaise, basil, lemon juice,
and lemon zest together and refrigerate until ready
to use. Lightly oil cooking grate.
Grill burgers, covered, turning once, until browned
and no longer pink inside, 8 to 10 minutes total.
Transfer burgers to a clean plate and place buns,
cut sides down, on grill until lightly browned, 30
seconds.
Spread toasted sides of buns with basil mayonnaise.
Set a chicken patty on each bun bottom and top each
with 2 strips bacon, a tomato slice, and a lettuce
leaf. Cover with bun top.
Title: Asparagus Risotto
Categories: Side Dish, Vegetables
Yield: 4 Servings
4 c Chicken Broth
2 tb Olive Oil
4 Green Onions, chopped
1 c Arborio Rice
2 lb Asparagus, cut into 2" pieces
2 tb Butter
1/2 c Grated Parmesan
In a small saucepan, bring broth to a simmer.
Heat oil in a large pot. Add onions and rice and
cook, stirring, until rice is browned, about 5
minutes. Stir in broth, 1/2 cup at a time, and
cook, stirring constantly until almost all the
broth is absorbed before adding more, until rice
is al dente, about 20 minutes; add hot water if
you need more liquid. About 5 minutes before rice
is done, add asparagus, butter, and parmesan and
cook until asparagus is tender-crisp.
Title: Two-Bite Chocolate Pie
Categories: Desserts
Yield: 24 Pies
Nonstick Cooking Spray
30 Chocolate Wafer Cookies
3/4 c Sugar, divided
1/2 ts Salt
2 lg Eggs (1 separated)
1/2 c Chopped Bittersweet Chocolate
1 tb Butter
2 tb Cornstarch
5 ts Unsweetened Cocoa Powder, divided
1 c Milk
1/2 c Heavy Whipping Cream
Preheat oven to 350°F. Spray 2 mini-muffin trays with
cooking spray. In a food processor, whirl cookies
into fine crumbs. Measure; return 1 1/2 cups crumbs
to food processor, along with 1/4 cup plus 2
tablespoons sugar, the salt, and 1 egg white. Pulse
to blend evenly.
Spoon 1 tablespoon crumb mixture into each muffin
cup. Press crumbs over bottom and up sides of cups.
Bake until set, 15 minutes.
Put chocolate and butter in a microwave-safe container
and heat in 30-second intervals, stirring often, until
melted.
In a small bowl, combine 1/4 cup sugar, the cornstarch,
and 4 teaspoons cocoa. Pour in a few tablespoons of the
milk and whisk into a smooth paste; whisk in remaining
milk. Transfer to a small saucepan and cook over medium
heat until thickened and large bubbles appear, about 3
minutes.
Put reserved yolk and remaining egg into a medium bowl.
Whisk in about 1/2 cup hot milk mixture. Scrape egg-milk
mixture into milk mixture in pan and cook, whisking,
until just starting to boil, about 30 seconds. Whisk in
melted chocolate and butter.
Spoon hot filling into chocolate shells. Press plastic
wrap over surface of mini pies to prevent a skin from
forming. Chill until set, at least 1 hour and up to 2
days.
Remove pies from trays. Whisk cream with remaining 2
tablespoons sugar into soft peaks. Spoon a dollop of
cream onto each mini pie. Dust pies with remaining cocoa.
