9 Place phyllo sheets stacked up on a clean work surface. Cut phyllo stack along shorter edge into 4-in (10 cm) wide strips and cover with a slightly damp tea towel to avoid drying. Using 1 phyllo strip at a time, line bottom and sides of Bundt pan, allowing for about a 5-in (12.5 cm) overhang on outer edge of pan. Brush each strip generously with melted clarified butter or ghee after each placement. This should build up to 3 to 4 layers of phyllo pastry. 10 Spread one-third of mashed potato mixture on phyllo pastry along the inside of Bundt pan. In a large mixing bowl, mix remaining mashed potato mixture with roasted golden beets, roasted carrots, mushrooms, peas and shredded cheese. Spread half of mixture evenly into prepared Bundt pan. Scatter half of roasted red beets evenly on top. Spread remaining potato mixture and layer with remaining red beets. Gently press to compress filling. Fold overhanging phyllo over filling and tuck into inside edge of pan. Do not worry about how the surface looks, as it will become the bottom of the crown. Bake for 45 minutes. 11 Remove from oven and let rest in pan for at least 5 minutes. Carefully invert Bundt pan onto a large baking sheet and return crown to oven. Bake for another 15 to 20 minutes, until surface turns golden brown. Remove from oven and let rest for 5 minutes. Carefully transfer to serving platter and garnish with herbs as desired.
Serves 8 to 10 PAIRS WITH CROWNED VEGETABLES DINNER CHARTRON ET TRÉBUCHET POUILLY-FUISSÉ France $44.99 264945 FREEMARK ABBEY NAPA VALLEY CHARDONNAY USA $50.99 111190 MATUA HAWKE’S BAY SAUVIGNON BLANC
2 cups (500 ml) frozen raspberries 1 lemon, juice only
¼ cup + ⅔ cup (220 ml) granulated sugar, divided 9 egg yolks 1 tsp (5 ml) vanilla extract 2 cups (500 ml) whipping cream ½ cup (125 ml) cream cheese, room temperature ½ cup (125 ml) graham cracker crumbs ½ cup (125 ml) fresh raspberries ½ cup (125 ml) roasted, unsalted, shelled pistachios, chopped 1 Line a 5 × 12-in (12.5 × 30 cm) loaf pan with plastic wrap. Set aside. 2 In a small saucepan over medium heat, heat raspberries, lemon juice and ¼ cup (60 ml) sugar. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally. Set aside and allow to cool completely. 3 In a medium saucepan over medium-high heat, bring 2-in (5 cm) water to a boil. In a large metal bowl that fits onto saucepan, whisk egg yolks, remaining ⅔ cup (160 ml) sugar and vanilla until light and frothy. Place bowl over saucepan and whisk vigorously for 5 to 10 minutes, until egg yolks have thickened enough to coat the back of a spoon. Allow to cool.
New Zealand $19.99 309575 SANTA MARGHERITA ROSÉ Italy $22.99 447568
Stunning Desserts from page 74
RASPBERRY CHEESECAKE SEMIFREDDO
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