Question: The Steamboat Inn in Prescott, Wis., serves a wonderfully gooey Turtle Parfait. People drive from the twin cities of Minneapolis and St. Paul to Prescott just for this frozen dessert! What are the ingredients?
- Aaron and Anne Friedheim,St. Paul., Minn.
Answer: Situated on the banks of the St. Croix River, The Steamboat Inn boasts a fabulous view. Guests can request a window table for dinner, dine on the veranda or charter the restaurant's boat for a river cruise. Just a short walk away is the spot where the blue waters of the St. Croix River join the muddy waters of the Mississippi River. The restaurant serves this dessert as either a parfait or pie, and the following recipe can be used for both.
America a la Carte welcomes recipe requests. Send the complete address of the restaurant along with your name, address and phone number to: America a la Carte, P.O. Box 5994, Austin, TX 78763-5994; or fax: (512) 453-2145.
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(Recipe)
TURTLE PARFAIT OR PIE
18 chocolate wafer cookies
1/4 cup unsalted butter, melted
1 cup chocolate fudge topping
6 cups pecan-praline ice cream, softened
1/2 cup butterscotch sauce
1/2 cup chopped pecans
1/2 pint whipping cream, whipped
Sprigs of mint, for garnish
Finely grind cookies in food processor. Transfer to a bowl and mix in melted butter. For parfait, divide crumbs into 8 portions and press each portion into the bottom of a parfait glass. For pie, press crumbs into a 9-inch pie pan. Freeze until cold or about 20 minutes.
Spread chocolate fudge topping over the crust. Spoon ice cream over the fudge, smoothing the top. Freeze until firm, 4 hours or overnight.
Spread butterscotch sauce over the ice cream. Sprinkle with chopped pecans. Top with whipped cream. Garnish with more pecans and mint, if desired, and serve.
Makes 8 (8-ounce) parfaits or 1 (9-inch) pie.