Friday, April 29, 2011

Chocolate-Almond Cookies [Strazzate]

Ingredients:
2 T unsalted butter, for greasing
1/2 teaspoon baking powder
1 3/4 cups finely ground plus 2 T roughly chopped almonds
1 1/2 cups plus 2 T flour
1 cup sugar
2 T chocolate chips
1 T cocoa powder
1 T extra virgin olive oil
1/2 teaspoon kosher salt
1/2 cup Strega or Galliano liqueur
1/3 cup coffee, at room temperature

Preparing the cookies:
Heat oven to 325 degrees F. Grease 2 parchment-lined baking sheets with butter and set aside. In a small bowl, whisk together baking powder and 1 tablespoon lukewarm water until dissolved, 20 seconds.

Combine ground and chopped almonds, flour, sugar, chocolate chips, cocoa powder, oil, and salt in a large bowl. With a wooden spoon, vigorously stir in the baking powder mixture, liqueur, and coffee to form a wet dough.

Divide the dough into 1-ounce portions. Using your hands, roll dough portions into balls and transfer to prepared baking sheets spaced about 1-inch apart. Bake until set, about 30 minutes. Transfer cookies to racks and let cool to firm before serving.

Makes about 34 cookies

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Vanilla Crescent Cookies

Ingredients:
2 1/4 cups flour
2 cups confectioners' sugar
1/2 cup blanched almonds, finely ground
27 grams of vanilla sugar
pinch of salt
1/2 pound (2 sticks) cold unsalted butter, cut into small pieces
1/4 teaspoon lemon extract
1 T milk

Preparing the cookies:
Combine flour, 3/4 cup of the confectioners' sugar, almonds, 2/3rds of the vanilla sugar, and salt on a clean surface, shape into a mound, then make a well in the center. Add butter and lemon extract to well. Using your fingers, work flour–nut mixture into butter until dough resembles coarse meal. Sprinkle milk over dough, knead until smooth, and shape into a ball. Cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 degrees F. Sift remaining confectioners' sugar and vanilla sugar into a medium bowl and set aside. Divide dough into 16 equal pieces. Using your hands, roll each piece of dough out on a clean surface into 3/4-inch thick ropes. Cut ropes crosswise into 2 1/2-inch pieces, then gently pinch ends to round off edges. Shape pieces of dough into small crescents and transfer to parchment paper–lined baking sheets. Bake until golden around edges, 12 to 14 minutes. Allow cookies to cool for 1 minute, then transfer a few at a time to bowl of sugar and coat well. Transfer cookies to a rack to let cool completely. Cookies may be stored in airtight containers for up to 1 week.

Makes 4 1/2 dozen cookies

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Marbled Coffee Cake

Ingredients for the cake:
17 T unsalted butter, softened
1 3/4 cups flour
2 ounces semisweet chocolate, preferably 54 percent, roughly chopped
2 T dark rum
3 T cornstarch
1/2 teaspoon salt
1/2 cup confectioners' sugar, plus more for dusting
2 T lemon zest
1 T vanilla extract
5 eggs, separated
1 cup sugar

Preparing the cake:
Heat oven to 325 degrees F. Grease a dark metal 1 1/2-quart gugelhupf mold with 1 tbsp. butter. Add 1/4 cup flour and shake to evenly coat the inside of mold. Invert and tap out excess flour; set mold aside. Set a medium bowl over a 1-quart saucepan of simmering water. Add chocolate; melt. Stir in rum and set aside to let cool slightly.

Sift together remaining flour, cornstarch, and salt; set aside. In a bowl, beat remaining butter, confectioners' sugar, lemon zest, and vanilla using a handheld mixer on medium speed until mixture is pale and fluffy, about 2 minutes. Add egg yolks one at a time, beating after each addition. Add reserved flour mixture to butter mixture in 3 additions, beating to combine after each addition. Set batter aside.

In a large non-reactive bowl, beat egg whites with handheld mixer on high speed until frothy. Sprinkle in sugar and beat to form stiff, glossy peaks. Whisk one-third of egg whites into reserved cake batter to lighten it. Using a rubber

Fold one-third of the cake batter into the reserved chocolate mixture to make a chocolate-flavored batter. Spoon half of the remaining cake batter into the buttered mold. Spoon all the chocolate batter into mold and top with remaining cake batter. Using a butter knife, swirl the chocolate batter into the cake batter to create a marbled effect. Smooth the top. Bake until a toothpick inserted in the cake comes out clean, about 55 minutes. Transfer cake to a rack; let cool. Unmold cake and dust with confectioners' sugar.

Serves 10

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Chocolate Dipped Vanilla Pistacho-Almond Sandwich Cookies

Ingredients for the cookies:
1 3/4 cups flour
12 T unsalted butter, softened
3/4 cup confectioners' sugar
2 egg yolks
1/2 teaspoon fine salt

* * * * * * *

Ingredients for the filling:
1/2 cup shelled and unsalted pistachios
1 T sugar
3 1/2 ounces almond paste, at room temperature, chopped
2 T cherry liqueur, preferably kirsch
1/2 teaspoon vanilla extract

* * * * * *

Ingredients for the glaze:
1/2 cup sugar
3 T light corn syrup
4 ounces semisweet chocolate, preferably 54 percent, roughly chopped

Preparing the cookies:
In a bowl, beat 1/2 cup flour, butter, and confectioners' sugar with a handheld mixer on medium speed until pale and fluffy, 1 to 2 minutes. Add yolks one at a time, beating until smooth after each addition. Add salt and remaining flour; beat to make a dough. Halve the dough, flatten into 2 disks, and wrap each with plastic wrap. Refrigerate dough for 1 hour.

* * * * * *

Preparing the filling:
Heat oven to 325 degrees F. In the bowl of a food processor, process the pistachios with the sugar until finely ground. Add almond paste and process until combined. Add the kirsch and vanilla and process until combined; set filling aside.

Transfer 1 dough disk to a lightly floured surface and roll with a floured rolling pin to a 1/8-inch thickness. Using a 1 3/4-inch round cookie cutter, cut out 24 cookies. Repeat with remaining dough disk. (Combine and reroll scraps to make 48 cookies in all.) Place cookies 1-inch apart on 2 parchment paper–lined baking sheets and bake, rotating pans halfway through, until cookies are pale golden, about 20 minutes. Let cool.

* * * * * * *

Preparing the glaze:
Bring sugar, corn syrup, and 3 tablespoons of water to a boil in a 1-quart saucepan over high heat. Remove from the heat, add chocolate, and swirl pan to coat the chocolate with the sugar mixture. Let sit without stirring to allow the chocolate to melt, about 5 minutes. Slowly stir the chocolate with a rubber spatula until smooth; set aside to let cool slightly.

Spoon about 1 teaspoon of the filling onto 24 cookies and top with remaining cookies. Gently press cookies together to sandwich them. Dip half of each cookie into the chocolate glaze. Transfer to a rack and let the glaze solidify.

Makes 24 cookies

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Thursday, April 28, 2011

A Royal Wedding Fruitcake

The recipe for Prince William and Kate Middleton's wedding cake, made by Fiona Cairns:

Three-tiers, it can be baked and decorated at least a month in advance and there are no colors to mix as the entire scheme is in ivory fondant with highlights of gold.

Ingredients for the Cake:
One 6-inch square (3-inch deep) square cake pan
One 8-inch square (3-inch deep) square cake pan
One 10-inch square (3-inch deep) square cake pan

Ingredients for the fruit cake:
1 1/2 cups candied cherries
2 cups golden raisins
2 cups dark raisins, preferably Thompson
1 1/4 cups mixed candied citrus peel
2/3 cup chopped crystallized ginger
1/2 cup dried currants
3 T molasses
3 T bitter orange marmalade
1 teaspoon tamarind concentrate
finely grated zest of 1 organic orange
finely grated zest of 1 organic lemon
1 heaping T apple pie spice
6 T brandy, plus 3 T to feed the cake
1 cup walnuts
1/3 cup blanched almonds
1 1/4 cups self-rising flour
1 teaspoon salt
1 cup plus 2 T unsalted butter, softened, plus more for the pan
1 cup plus 2 T packed brown sugar
1 1/2 cups almond flour
5 large eggs, lightly beaten

* * * * * * *

Ingredients for the fruit cake:
1 1/2 cups candied cherries
2 cups golden raisins
2 cups dark raisins, preferably Thompson
1 1/4 cups mixed candied citrus peel
2/3 cup chopped crystallized ginger
1/2 cup dried currants
3 T molasses
3 T bitter orange marmalade
1 teaspoon tamarind concentrate
finely grated zest of 1 organic orange
finely grated zest of 1 organic lemon
1 heaped T apple pie spice
6 T brandy, plus 3 T to feed the cake
1 cup walnuts
1/3 cup blanched almonds
1 1/4 cups self-rising flour
1 teaspoon salt
1 cup plus 2 T unsalted butter, softened, plus more for the pan
1 cup plus 2 T packed brown sugar
1 1/2 cups almond flour
5 large eggs, lightly beaten

Preparing the fruitcake batter:
The day before, rinse the cherries, then dry them well with paper towels and cut each in half. Place the golden and dark raisins, mixed peel, ginger, currants, cherries, molasses, marmalade, tamarind paste, zests and spice into a large bowl. Pour in 6 tablespoons of brandy, stir well, cover with plastic wrap and let stand overnight.

The next day, preheat the oven to 275 degrees F. Lightly butter a 9-inch springform pan and line the bottom and sides with parchment paper. Wrap the outside of the pan with brown paper and tie with string, to protect the cake from scorching in the oven.

Spread the nuts on a baking sheet. Bake for 10 minutes in the oven, shaking once. Cool slightly, chop coarsely and set aside.

Combining the Fruit Cake Ingredients

Sift the flour and salt into a bowl. In an electric mixer on high speed, beat the butter and sugar for at least 5 minutes until it turns pale and fluffy. Add the ground almonds, then very gradually the eggs, mixing well between each addition. Fold in the flour with a large metal spoon and then the soaked fruits (and any liquid) and nuts.

Spread the batter into the pan. Bake on an oven rack in the lower third of the oven for about 2 1/2 to 3 hours. If a wooden toothpick inserted into the center comes out clean, it is ready. If it browns too much before it is fully cooked, make a circle of foil a bit larger than the cake, pierce a hole in the center and open it up, then place it over the pan.

Let cool in the pan. Pierce all over with a wooden toothpick and evenly sprinkle over the remaining 3 tablespoons brandy. Remove from the pan and discard the paper. Wrap in fresh parchment paper, then aluminum foil, and let stand for a week or up to three months. Unwrap and sprinkle with with 1 tablespoon more brandy every other week, if you like, for extra succulence.

Preparing the Wedding Cake Boards and Pans:
Thin cake boards are used only while you are assembling the cakes, and really serve to save your work surfaces. You can use any board you have, even plywood. Thick cake drums are used to support each tier of the finished cake, so must be bought for this purpose.

Prepare the cake pans and batter. Divide the batter between the pans, filling each to the same depth. The smallest cake will take about 1 hour and 45 minutes, the medium 2 1/2-3 hours and the largest about 3 hours: if a wooden toothpick inserted into the center comes out clean, it is ready. Let cool in the pans. When cooled, pierce all over with a fine wooden skewer and sprinkle with the brandy. Wrap in fresh parchment paper, then aluminum foil, until ready to use. You can continue to feed the cakes with 1-2 tablespoons brandy every other week, for a month or two.

Using Marzipan for the Cakes:

Take the 8-inch thin board and place the 6-inch drum on it. Brush 1 tablespoon apricot jam into the center, then place the 6-inch cake on top, upside down so the flat bottom forms the surface. If it is slightly smaller than the drum, make a strip of marzipan as wide as the side of the cake and the same circumference, and stick it to the edge. Similarly, all cakes should be the same height. If not, apply an extra-thin marzipan layer to the top of the shallow cake (use the pan as a guide). Repeat for the other cakes, placing the 8-inch cake on the same-size drum and 10-inch board, and the 10-inch cake on the same-size drum and 12-inch board.

Brush the 6-inch cake with jam. Knead 1 3/4 pounds of marzipan until pliable. Sprinkle a work surface and rolling pin with confectioners' sugar, and roll out into a rough square slightly larger than the top and sides of the cake and drum and about 1/4-inch thick. Lift on to the cake and drum, smooth all over and cut away any excess. Cover the other two cakes, using 2 1/4 pounds marzipan each. Leave overnight to firm up.

Assembling the Wedding Cake:

Items Needed for Cake Construction:

12-inch square (1/2-inch thick) cake drum and eight wooden dowels

Ingredients for Covering the Cake:
confectioners sugar, for rolling
9 pounds ivory fondant
2 T brandy or boiled water
2/3 cup royal icing in a parchment paper cone

* * * * * * *

Preparing the Base Drum:
Dust the 12-inch drum with confectioners sugar and sprinkle with a small amount of water. Knead 2 1/4 pounds of the fondant until pliable, then sprinkle a work surface and rolling pin with confectioners sugar and roll it into a rough square slightly larger than the top of the drum and about 1/8-inch thick. Wrap it loosely around the rolling pin and lift on to the drum. Smooth with your hands and trim away any excess. Replace the excess in a plastic bag and seal. Let dry overnight.

Preparing the Icing Cover for the Cake:
The 6-inch cake will need about 1 3/4 pounds of fondant, and the two larger cakes about 2 1/4 pounds each. Work on just one cake at a time.

For each cake, brush brandy all over the marzipan. This helps the fondant to stick and is an antiseptic. Lightly dust a clean surface with confectioners' sugar and roll out the fondant into a rough square about 1/4-inch thick and slightly larger than the diameter of the cakes, their sides, and the drums.

Lift the fondant with your hands, place it over the cake and gently smooth, covering the cake and drum. Do not stretch, and work as quickly as you can, before it dries. Cut away any excess, provided it is still clean, and seal in a plastic bag. Let the three cakes stand overnight.

Building the Cake:

Spread 1 to 2 tablespoons royal icing into the center of the base drum. Gently ease away the largest cake and drum from its board using an icing spatula and place it exactly in the middle of the base drum.

Now insert four dowels into the large cake, spacing them to form the corners of a square just within where the 8-inch cake will sit. Push down each stick until it hits the drum, and mark with a pen about 1/8-inch above the surface. Remove each stick, score with a knife at the mark, snap (or saw) and discard the excess. Replace each in its hole.

Spread a spoonful of royal icing into the center of the largest cake, remove the 8-inch cake and drum from its thin board and center on top of the larger cake, resting the drum on the hidden dowels. Repeat the dowel placing process with this middle tier to add the top cake, again using a spoonful of royal icing to keep it steady.

Preparing the Decorations for the Cake

Ingredients for the Adornments:
confectioners sugar, for rolling
set of 3 blossom plunger cutters (1/4-inch, 1/2-inch and 5/8-inch)
1 1/4-inch butterfly cutter
2 T royal icing in a parchment paper cone
100 small gold dragees in 2 sizes (optional)
1 small paint brush
1 large egg white, lightly beaten (or 2 teaspoons dried egg white mixed with water until frothy)
edible gold glitter
2 small artificial ivory or white doves (or other birds)

* * * * * * *

For the Top Tier:
2 feet long, 1 1/2-inch wide vintage gold ribbon

For the Middle Tier:
Cream organza about 1 yard long, 1 1/2-inch wide and gold ribbon 6 1/4 feet long and 1/4-inch wide.

For the Bottom Tier:
Gold bejewelled ribbon about 4 feet long and 2 1/2-inch wide.

For the Base Drum:
One roll double-sided sticky tape and ivory ribbon about 4 1/2 feet long, 1/2-inch wide.

* * * * * * * *

Instructions for Making Butterflies and Blossoms:
You will need about 12-15 butterflies and about 100 blossoms in three sizes (25 tiny 1/4-inch blossoms, 25 medium 1/2-inch blossoms and 50 large 5/8-inch blossoms).

The decorations are applied randomly, so this is just a guide. Knead some of the fondant left over from covering the cakes and drums until pliable, and roll out thinly (no more than 1/8-inch thick) on a board sprinkled with a little confectioners' sugar. Stamp out the blossoms and butterflies and allow to dry for a few hours, preferably overnight. Lay them out as you make them in boxes interleaved with parchment paper. Prop up the butterflies' wings between two sticks (use spare dowels), so the wings will dry as if in flight.

Pipe the centers of the blossoms with a tiny dot of royal icing and then press on a gold dragee. Or just pipe a dot for the centers. Once the butterflies are dry, paint the edges of the wings with egg white and dip into the glitter.

To finish the cake, apply the ribbons by sticking them at the back of each cake using a little royal icing. On the middle tier, overlay the wide organza ribbon with two bands of narrow gold ribbon. Wrap the base drum with the double-sided sticky tape, then stick on its ribbon.

Any blemishes or marks in the icing can be covered by a decoration. Randomly apply the butterflies and little blossoms all over the three-tiered cake, sticking on with the royal icing. As a final touch, place the two doves in the center of the top tier.

Serves 120 to 150

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Monday, April 25, 2011

Sweet Potato Biscuits with Maple Butter

Ingredients for the biscuits:
2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
6 T chilled butter, cut into cubes
1 cup cooked and mashed sweet potato (approximately 1 large potato)
1/2 cup buttermilk, plus additional as needed

* * * * * * * *

Ingredients for the maple butter:
1 stick unsalted butter, at room temperature
3 T maple syrup

Preparing the biscuits:
Preheat oven to 375 degrees F.

In a large bowl, mix together all purpose flour, baking powder, and salt. Using a pastry blender or fingers, cut the butter into the flour mixture until the butter is a mix of pea-size balls and small crumbs.

In a separate bowl, mix together the mashed sweet potato and buttermilk until well-combined. Fold into the flour mixture, adding more (up to 4 tablespoons) buttermilk if necessary. The dough should form a nice ball, and be just a bit on the sticky side, as opposed to crumbly and dry. Chill the dough for thirty minutes.

Pat out the dough onto a lightly floured surface to about a 1-inch thickness (do not roll out the dough with a rolling pin). Cut out rounds using a well floured biscuit cutter. Gather the remaining scraps and repeat until all the dough is used. Place the biscuits on a large sheet pan and bake for 15 minutes (or bake in batches).

* * * * * *

Preparing the maple butter:
Mix the room temperature butter and maple syrup until completely combined and smooth. Serve with warm biscuits or refrigerate until needed.

Note: The cooked biscuits freeze well. Just bake at 375 degrees F until heated through.

Makes 18 biscuits

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Sunday, April 24, 2011

Abby's Gnocchi With Peas, Prosciutto & Mushrooms

Ingredients for the gnocchi:
5 large Idaho potatoes
2 eggs
3/4 cup grated parmigiano
3 to 4 cups all purpose flour
1 T salt

* * * * * * *

Ingredients for the sauce:
1 1/2 cups fresh peas or frozen
extra virgin olive oil
3 cloves garlic, smashed
pinch of crushed red pepper
1/4 pound prosciutto, sliced into 1/2-inch wide slices
2 cups chanterelle mushrooms, brushed or lightly rinsed and pulled apart
kosher salt
1 cup chicken or vegetable stock
1/2 recipe gnocchi
2 T butter
4 T grated parmigiano
1/2 bunch chopped chives

Preparing the sauce:
Bring 2 pots, 1 large and 1 medium, with well-salted water to a boil over medium heat. Set up a bowl of well-salted ice water. Blanch the fresh peas in the medium pot of boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.

Coat a large saute pan over medium heat with olive oil. Add the smashed garlic cloves and crushed red pepper. Bring the pan to a medium high heat. When the garlic has become golden brown and is very aromatic, remove it and discard. Add the prosciutto and saute until it starts to get crispy, 1 to 2 minutes. Add the mushrooms and season with salt. Saute for 3 to 4 minutes.

Add the peas and chicken stock. Season with salt. Simmer until the stock has reduced by about half.

While the stock is reducing, add the gnocchi to the large pot of salted boiling water. Cook the gnocchi until they float and get very puffy.

While the gnocchi is in the boiling water, add the butter to the pan with the mushroom mixture. Cook over low heat and swirl to incorporate. Adjust seasoning if needed.

When the gnocchi are cooked, carefully remove them from the cooking water and add them to the pan with the mushrooms. Toss or stir to combine. Cook the gnocchi with mushroom mixture until it clings to the gnocchi. Add the grated parmigiano and the chopped chives. Transfer to serving bowls and serve immediately.

* * * * * * *

Preparing the gnocchi:
Preheat the oven to 375 or 400 degrees F.

Bake the potatoes until they are fork tender, about 45 minutes to 1 hour.

While the potatoes are still hot peel and pass them through a food mill or ricer onto a sheet tray lined with parchment paper. When doing this pay careful attention to keep the potatoes as light and fluffy as possible. This will aid in keeping the gnocchi light. Refrigerate the potatoes on the sheet tray until cold. This is also a very important step. If the potatoes are warm while adding flour they will require more flour which will result in a much heavier finished product.

When the potatoes are absolutely cold, transfer to a clean work surface. Beat together the eggs and cheese and pour onto the potatoes. Season with salt. Cover generously with flour. It should look like snow on the mountains.

Crumble the potato flour mixture between your fingers. Begin to knead the dough until it is a dry homogeneous mixture. The dough should feel slightly moist, but not tacky. If too tacky, repeat the snow on the mountains stage.

Form the dough into a large log. Cut slices off the log and begin to roll into long ropes that are about 1-inch in thickness. Cut the ropes into 1/2-inch lengths. Cover generously with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour.

Use or freeze the gnocchi immediately. If freezing, place tray directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. When cooking gnocchi they can go directly from the freezer into salted boiling water.

Note: It is a general practice to take gnocchi out of the water when they float. This is a big mistake. Gnocchi need to be cooked in boiling water until they float and get nice and puffy. Not cooking gnocchi long enough will also result in heavy gnocchi.

Serves 4

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Blueberry Goat Cheese Pie

Ingredients for crust:
2 cups all purpose flour
1/2 to 3/4 cups cold margarine
1 T sugar
pinch of salt
cold water

* * * * * * *

Ingredients for filling:
1/2 cup soft goat cheese
1/2 cup heavy cream
1 large egg
1/2 cup brown sugar
1/4 cup all purpose flour
pinch of salt
1 T finely chopped fresh basil
5 cups fresh blueberries

* * * * * * *

Ingredients for topping:
1 cup sliced almonds
1/2 cup sugar
1/3 cup melted margarine

* * * * * *

Variations: Dust blueberries with flour, add 2 T balsamic vinegar, bake at 400 degrees F for 1 hour, brush on 2 T melted apricot preserves over the top when it comes out of the oven

Preparing the crust:
Combine the flour, margarine, sugar, and salt in a large bowl. Work with your fingers gathering and crumbling until you have a crumbly mixture, about the size of peas.

In small amounts, slowly add cold water, gently incorporating by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.

* * * * * *

Preparing the filling:
Mix the goat cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix to desired texture.

* * * * * *

Preparing the topping:
Mix the almonds, sugar and margarine in bowl, set aside.

Preheat the oven to 350 degrees F. Roll out the dough and place in a 10-inch pie pan. Pour the filling into the crust and sprinkle the topping over the top. Bake 25 minutes, rotating at the pie halfway through.

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Saturday, April 23, 2011

Fingerling Potatoes with Dipping Aioli

Ingredients:
2 1/2 pounds fingerling potatoes, unpeeled
kosher salt

* * * * * *

Ingredients for the aioli:
1 (1/2-inch thick) slice white bread, crust removed
2 T Champagne or white wine vinegar
6 large garlic cloves, chopped
2 extra large egg yolks, at room temperature
1/2 teaspoon grated lemon zest
3 T freshly squeezed lemon juice
1/2 teaspoon saffron threads
kosher salt
freshly ground black pepper
1 1/2 cups extra virgin olive oil
chives, chopped

Preparing the potatoes:
Rinse the potatoes and put them in a large saucepan. Cover them with cold water, add 1 tablespoon of salt, and bring to a boil. Simmer uncovered for 15 to 20 minutes, until they are just tender. Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5 to 10 minutes.

* * * * * *

Preparing the aioli:
Tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes.

Place the garlic cloves, egg yolks, zest, juice, saffron, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Squeeze the vinegar from the bread, add the bread to the food processor, and puree into a paste. With the processor running, slowly pour the oil into the bowl through the feed tube and process until it is the consistency of thick sour cream. Place in a serving bowl.

Slice the potatoes in half and place them on a serving plate. Sprinkle with salt and pepper, and decorate with the chopped chives. Serve with the aioli.

Serves 6

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Parker House Rolls

Ingredients:
non-stick spray
8 ounces warm whole milk (100 degrees F)
2 1/4 ounces sugar (about 1/3 cup)
1 T plus 1 teaspoon active dry yeast
15 ounces all purpose flour, plus extra for kneading
2 egg yolks
2 1/2 teaspoons kosher salt
4 ounces unsalted butter, 3 ounces at room temperature, 1 ounce chilled and cut into 16 small cubes

Preparing the rolls:
Spray a half sheet pan with nonstick spray and set aside.

Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.

Add 2 ounces of the room temperature butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes.

Turn the dough out onto a lightly floured work surface and roll and shape with hands to form a large ball. Return dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.

Remove the dough from the bowl and roll into a 16 by 3-inch log. Use a bench knife to cut the dough into 1 3/4-ounce portions, about 16 rolls. Using your loosely cupped hand, roll each portion on the counter until they tighten into small balls. Working 1 at a time, use a rolling pin to roll each small ball into a 3-inch circle or oval. Use the side of your hand or a small dowel to make an indentation across the middle of the circle. Place a small pat of chilled butter into the center of the indentation, then fold in half and gently press to seal the edges. Place the rolls, top-side down, onto the prepared sheet pan, spacing them evenly. Melt the remaining 1 ounce butter and brush the tops of the rolls. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.

Preheat the oven to 400 degrees F.

Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking.

Remove the pan to a cooling rack and cool for 2 to 3 minutes before serving.

* * * * * * *

For Brown and Serve option:

Assemble rolls as above, but bake as follows.

Preheat the oven to 275 degrees F.

Bake until the outside of the rolls just begin to set but have not browned and the internal temperature is 185 degrees, about 30 minutes. Remove and cool on the pan for 10 minutes. After 10 minutes, remove the rolls from the pan and place on a cooling rack until they are room temperature, 30 to 40 minutes. Place the rolls in bags and freeze for up to 3 months.

* * * * * * *

To Finish:

Preheat the oven to 400 degrees F. Thaw the rolls for 60 to 90 minutes.

Spray a sheet pan with nonstick spray. Place the rolls on the prepared sheet pan and bake until the rolls reach an internal temperature of 200 degrees F. Rotate the pan halfway through baking, 10 to 12 minutes. Remove the pan to a cooling rack and cool for 2 to 3 minutes before serving.

Makes 16 rolls

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Butterflake Rolls

Ingredients:
non-stick spray
8 ounces warm whole milk (100 degrees F)
2 1/4 ounces sugar (about 1/3 cup)
1 T plus 1 teaspoon active dry yeast
15 ounces all purpose flour, plus extra for kneading
2 egg yolks
2 1/2 teaspoons kosher salt
2 1/2 ounces unsalted butter, at room temperature

Preparing the dough:
Spray a 12-cup muffin tin with nonstick spray and set aside.

Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.

Add 2 ounces of the butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes.

Turn the dough out onto a lightly floured work surface and roll and shape with your hands to form a large ball. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.

Remove the dough from the bowl and roll into a 12 by 12-inch square, about 1/2-inch thick. Melt the remaining 1/2 ounce butter and brush onto the top of the dough.

Use a pizza cutter to cut the dough into 12 (12 by 1-inch) strips. Stack the strips into 2 stacks of 6 strips each. Lay the stacks on their sides and cut each stack into 6 (2-inch) wide pieces. Lay each piece on its side into a prepared muffin tin cup. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.

Preheat the oven to 400 degrees F.

Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking.

Remove the muffin tin to a cooling rack and cool for 2 to 3 minutes before serving.

Makes 1 dozen

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Tandoori Lamb Sandwiches With Raita

Ingredients:
2 cups yogurt, drained
1/4 cup lemon juice
1 1/2 T minced ginger
6 cloves garlic, minced
4 jalapeno peppers, chopped
4 bay leaves
1 1/2 T paprika
1 1/2 T ground cumin
1 1/2 T ground coriander
1 1/2 T turmeric
2 T salt
2 T black pepper
1 1/2 T ground cardamom seeds
1 T chili powder
2 pounds boneless leg of lamb, cut into 1-inch cubes

baguette or whole wheat pitas, warmed or grilled

Ingredients for raita:
1 cucumber, peeled, seeded and shredded
1 onion, finely diced
1 to 2 cloves garlic, crushed
1 tomato, diced
2 cups yogurt
1 teaspoon salt
2 teaspoons roasted cumin seeds

Preparing the lamb:
Mix all ingredients together, except lamb and baguette. Place lamb cubes in the yogurt marinade and marinate for 24 to 48 hours in refrigerator.

Once lamb has marinated, skewer the lamb pieces and grill over coals and soaked oak or hickory wood chips, making sure to cook them slowly to get to an internal temperature of 145 degrees F. Slice open a baguette or pita, slather it with raita, and stuff with grilled lamb.

* * * * * *

Preparing the raita:
Mix all ingredients together and let sit in refrigerator for a couple of hours so flavors can develop.

Serves 6 to 8

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Buttermilk & Dill Biscuits, with Honey Butter

Ingredients for the biscuits:
2 cups all purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt
12 T cold unsalted butter, diced
2 T chopped fresh dill
1/2 cup buttermilk, plus more for brushing

* * * * * * *

Ingredients for the honey butter:
4 T unsalted butter, softened
2 teaspoons honey
1/4 teaspoon sea salt

Preparing the biscuits:
Preheat the oven to 425 degrees F. Pulse the flour, baking powder, baking soda and fine salt in a food processor. Add the butter and pulse into pea-size pieces. Add the dill, then slowly pulse in the buttermilk until the dough just comes together. Transfer to a floured surface and knead three to five times. Shape into a disk.

Roll out the dough to about 1/2 inch thick. Cut into rounds with a 2 1/2-inch round cutter or a glass. Reroll any scraps. Place on a baking sheet, brush with buttermilk and bake until golden, 10 to 12 minutes.

* * * * * * *

Preparing the honey butter:
Mix the butter, honey and sea salt in a bowl until smooth. Serve with the warm biscuits.

Makes 1 dozen

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Peas, Two Ways, With Pancetta in a Lemon Cream Sauce

Ingredients:
kosher salt
2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)
1 pound sugar snap peas, trimmed
1/4 pound snow peas, trimmed and thinly sliced
4 ounces pancetta, chopped
2 T all purpose flour
1 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
juice of 1 lemon
freshly ground pepper

Preparing the peas:
Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.

Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.

Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.

Serves 6 to 8

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Four-Cheese Scalloped Potatoes

Ingredients:
1 1/2 T unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese
Preparing the scalloped potatoes:
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Serves 6 to 8
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Carrots Glazed With Marmalade

Ingredients:
4 T unsalted butter
2 T orange marmalade
2 pounds baby carrots, preferably rainbow, tops trimmed
3/4 cup fresh orange juice
3 T packed light brown sugar
kosher salt and freshly ground pepper
1/3 cup chopped candied pecans

Preparing the carrots:
Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.

Uncover and add the remaining 2 tablespoons butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans.

Serves 6 to 8

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Cheese Scalloped Potatoes

Ingredients:
1 1/2 T unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
2 pounds russet potatoes, peeled and sliced inch thick
kosher salt and freshly ground pepper
1 1/4 cups low-sodium chicken broth
1/2 cup skim milk
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/2 cup grated gruyere cheese, about 2 ounces

Preparing the scalloped potatoes:
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.

Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)

Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Serves 6 to 8

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Buttermilk Biscuits

Ingredients:
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 T butter
2 T shortening
1 cup chilled buttermilk

Preparing the biscuits:
Preheat oven to 450 degrees F.

In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.)

Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Makes 1 dozen

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Creamed Onions

Ingredients:
6 T unsalted butter, divided
4 pounds Vidalia onions, cut into wedges
pinch of nutmeg
pinch of cayenne pepper
salt and pepper to taste
3 T dry white wine
1 1/4 cups half-and-half
3 T all purpose flour
1 cup Panko breadcrumbs
2 T chives, chopped

Preparing the creamed onions:
Preheat the oven to 350 degrees F.

Melt 4 tablespoons butter in a stove-proof gratin dish over medium-high heat; add 4 pounds Vidalia onions and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.

Serves 8

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Scalloped Potatoes

Ingredients:
2 cloves garlic, smashed
3 T unsalted butter
3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled
3 cups half-and-half
1/2 cup creme fraiche or sour cream
2 T all purpose flour
2 teaspoons chopped fresh thyme
1/8 to 1/4 teaspoon ground mace
kosher salt and freshly ground pepper
1/4 cup chopped chives

Preparing the scalloped potatoes:
Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.

Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.

These poatoes can also be prepared in individual ramekins; bake about 40 minutes.

Serves 8

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Thursday, April 21, 2011

Vanilla Cake with Pistachio & Apricot & Blood Orange & Coconut Buttercreams

Ingredients:
6 large egg whites, at room temperature
1 1/4 cups whole milk, at room temperature
2 teaspoons vanilla extract
4 cups cake flour, sifted directly into measuring cup (not self-rising)
2 cups sugar
4 teaspoons baking powder
1 teaspoons salt
16 T (2 sticks) unsalted butter, at room temperature, cut into 8 pieces
3/4 cup and 3 T sugar
1 ripe apricot, halved and pitted
5 large egg whites, at room temperature
24 T (3 sticks) unsalted butter, at room temperature
3 ounces white chocolate, melted in the microwave or double-boiler according to package instructions; cooled slightly
1 to 2 T pistachio paste, to taste
1/3 cup apricot preserves or apricot jam

1 cup sugar
3 large egg yolks, at room temperature
24 T (3 sticks) unsalted butter, at room temperature
1/3 cup shredded unsweetened coconut, toasted
3/4 teaspoon finely grated blood orange zest or orange zest
1 T blood orange juice or orange juice

Preparing the cake:
Preheat oven to 350 degrees F. Grease 2 (9-inch x 2-inch) round cake pans. Line bottoms with parchment paper; grease parchment and dust pans with flour, tapping out excess. In a small bowl, whisk egg whites, 1/4 cup milk, and vanilla until combined.

In a stand mixer with paddle attachment, combine flour, sugar, baking powder, and salt. Mix on low speed for 1 minute. Add butter and remaining 1 cup milk; mix on low speed until dry ingredients are moistened. Then beat on medium speed for 2 minutes. Add 1/3 egg white mixture and beat on low speed until blended. Beat on medium speed for 20 seconds. Scrape bowl down. Repeat 2 times with remaining egg white mixture. Divide batter between prepared pans and spread evenly. Bake 30 to 40 minutes, or until a toothpick inserted in center comes out clean. Let cool in pans 10 minutes. Run a knife around sides of pans and turn cake layers onto racks; flip layers and let cool completely.

* * * * * * *

Preparing the pistachio and apricot buttercreams:
In a small saucepan, bring 3/4 cup water and 3 tablespoons sugar to a boil. Boil for 1 minute. Add apricot; reduce heat to low. Simmer until apricot softens, about 2 minutes. Put apricot on a plate and refrigerate until cool enough to handle; remove peel and finely chop (it will be a puree). Set aside.

Bring a large saucepan filled with about 1 1/2-inches water to a boil; reduce heat so water simmers. Combine egg whites and remaining 3/4 cup sugar in a medium stainless steel bowl. Place bowl over pot of simmering water (bowl should be above, not touching, water) and whisk constantly until egg mixture is warm and sugar dissolves, about 5 minutes.

In a stand mixer with whisk attachment, beat egg white mixture on high speed until stiff peaks form, about 5 minutes. Reduce speed to medium-low and beat until cool, about 8 minutes. Add butter, 1 tablespoon at a time, beating until blended after each addition. Beat on medium-high speed until buttercream is smooth and fluffy, about 1 minute. If at any point buttercream appears separated, beat again until smooth. Add white chocolate and beat until smooth and fluffy. Divide buttercream; stir apricot puree into one half until well blended. In the other half, stir in pistachio paste, to taste.

* * * * * *

Preparing the coconut and blood orange buttercreams:
Combine sugar and 1/3 cup water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Then boil without stirring until syrup reaches 240 degrees on a digital thermometer, about 6 minutes.

Meanwhile, in stand mixer with whisk attachment, beat egg yolks on medium speed until slightly thickened, about 2 minutes. With mixer running, gradually pour in hot syrup in a thin stream; avoid pouring syrup on whisk. Increase speed to medium-high and beat until yolk mixture is thick and cool, about 8 minutes. With mixer on medium speed, add the butter 1 tablespoon at a time, beating until blended after each addition. (If at any time buttercream appears curdled, increase speed to high and beat until smooth; then reduce speed to medium and continue beating in butter.) Divide buttercream evenly between two bowls; stir coconut into one bowl, and blood orange zest and juice into other.

* * * * * * * *

Assembling the cake:
Remove parchment paper from cake layers. Place 1 layer on a cake stand or serving plate. Spread with apricot buttercream and then preserves. Top with second cake layer, top-side up. Frost cake with about 1 cup pistachio buttercream to crumb coat. Refrigerate 15 minutes. Frost with remaining pistachio buttercream. Serve immediately or refrigerate; if refrigerated, let stand at room temperature 1 hour before serving.

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Vanilla Extract

Ingredients:
2 vanilla beans
4 ounces excellent vodka

Preparing the extract:
Place beans in a small, clean jar (such as the one they were sold in); beans may be folded in half but not split. Cover with vodka, and tightly seal jar.

Allow to steep at least 2 weeks or up to several years. If infused for only 2 to 3 weeks, vanilla vodka can be used in cocktails (such as Vanilla-Mint Cordials). The longer it sits, the more concentrated the vanilla flavor becomes. To remove seeds for cooking use at any point, take beans out of jar, cut off one end, and pour out seeds; return empty pod to jar to continue steeping.

Makes 4 ounces or 24 teaspoons

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Toasted Almond Cake with Mascarpone Cream & Amarena Cherries

Ingredients:
2 cups almond flour
3 cups unbleached all purpose flour (not self-rising)
1 1/2 teaspoon kosher salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 cups sugar
1 can or tube (7 to 8 ounces) almond paste, cut into small chunks
24 T (3 sticks) unsalted butter, at room temperature
6 large eggs, at room temperature
1 cup whole milk , at room temperature
1 T Amaretto liqueur
finely grated lemon zest (from 1 lemon, about 2 teaspoons)
2 teaspoons vanilla extract
1 1/2 cups mascarpone
1 cup heavy cream
1/4 cup sugar
1/2 vanilla bean, split and seeds scraped
2 T kirsch or grappa
1 cup amarena cherries in syrup, well drained and coarsely chopped
3/4 cup cherry jam
1 cup sugar
4 large egg whites , at room temperature
24 T (3 sticks) unsalted butter, at room temperature
4 teaspoons vanilla extract

Preparing the cake:
Adjust 2 oven racks to divide oven into thirds. Preheat oven to 350 degrees F. Grease 3 (9-inch x 2-inch) round cake pans. Line bottoms with parchment paper; grease paper and dust pans with flour, tapping out excess. Spread almond flour on a rimmed baking sheet and bake until toasted, stirring once, 8 to 10 minutes. Let cool.

In a large bowl, whisk together almond flour, all purpose flour, salt, baking powder, and baking soda; set aside. Combine sugar and almond paste in a food processor and blend until almond paste is finely ground, with the texture of fine sand.

In a stand mixer with paddle attachment, combine almond paste mixture and butter. Beat on medium speed until light and fluffy, about 2 minutes, scraping bowl occasionally. Beat in eggs one at a time until well blended. With mixer on low speed, beat in milk, Amaretto, lemon zest, and vanilla until well blended. Beat in flour mixture, scraping bowl. Beat on medium speed until well blended, about 30 seconds. Divide batter among prepared pans and spread evenly. Stagger pans on 2 racks in oven so pans are not directly above one another. Bake 30 to 40 minutes, rotating pans halfway through, or until a toothpick inserted in center of cakes comes out clean. Let cool in pans 10 minutes. Run a knife around sides of pans and turn cakes out onto wire racks. Remove parchment paper and flip again; cool completely.

* * * * * *

Preparing the filling:
In a stand mixer with whisk attachment, combine mascarpone, heavy cream, sugar, vanilla bean seeds, and 1 tablespoon kirsch or grappa. With mixer on low speed at first and increasing to medium, beat just until firm peaks form; do not over beat. Fold in cherries. Refrigerate 30 minutes. In a bowl, stir together cherry jam and remaining 1 tablespoon kirsch or grappa.

* * * * * *

Preparing the buttercream icing:
Combine sugar and 1/2 cup water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Boil without stirring until syrup reaches 240 degrees F on a digital thermometer, about 5 minutes.

Meanwhile, in a stand mixer with whisk attachment, beat egg whites on medium-high speed until soft peaks form. With mixer on medium speed, gradually pour in hot syrup in a thin stream; avoid pouring syrup on whisk. Increase speed to medium-high and beat until stiff peaks form and mixture is cool, about 8 minutes. Reduce speed to medium and add butter 1 tablespoon at a time, beating after each addition. (If at any time buttercream appears curdled, beat on high until smooth, then reduce speed to medium and continue beating in butter.) Once all butter is added, beat on high speed until buttercream is smooth and fluffy, about 1 minute. Beat in vanilla.

* * * * * * *

Assembling the cake:
Spread 1 side of 2 of the cake layers with jam and let stand 10 minutes, so cakes absorb some of jam. Place 1 cake layer, jam-side up on cake stand or plate. Spread with half of mascarpone filling. Top with second cake layer, jam-side up. Spread with remaining filling. Top with third cake layer, top-side up. Frost cake with about 1 cup buttercream to crumb coat cake; refrigerate 1 hour. Frost cake with remaining buttercream. Serve immediately or refrigerate; if refrigerated, let stand at room temperature 1 hour before serving.

Serves 12 to 16

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Dark Chocolate Bundt Cakes with Creme Anglaise

Ingredients:
4 ounces coarsely chopped dark (at least 64 percent) chocolate
1/2 cup very hot (simmering) water
1/2 cup Dutch cocoa powder
2 teaspoon espresso powder
1/2 cup sour cream
1 cup cake flour, plus more for pans
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
10 T (1 1/4 sticks) butter softened, plus more for pans
1 cup tightly-packed dark brown sugar
2 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
4 large egg yolks
1/4 cup sugar
1/2 cup heavy cream
1 cup milk
1 vanilla bean scraped, seeds removed
pinch of salt
1 T brandy

Preparing the cake:
Preheat oven to 350 degrees F. Grease and flour 8 (1-cup) mini Bundt pans.

Place chocolate in a medium bowl. Pour simmering water on top and let stand for 3 minutes. Add cocoa and espresso powders; whisk together until smooth. Let stand 15 minutes. Stir in sour cream until blended.

Meanwhile, in a separate bowl, whisk together flour, salt, baking powder, and baking soda; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar together until smooth and creamy, 3 minutes. Scrape down the bowl and add eggs and egg yolk, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add vanilla and beat for 5 seconds.

Turn mixer to low. Add the flour mixture in 3 parts to the butter-egg mixture, alternating with the chocolate mixture in 2 parts. Scrape down the bowl, then mix on low speed for a few more seconds.

Fill the mini Bundt pans about halfway full and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove Bundts from oven and place pans on racks to cool, 5 minutes; loosen cakes from edges of pans with a small heatproof spatula and invert onto racks. Let cool.

* * * * * * *

Preparing the crème anglaise:
In a large bowl, whisk together egg yolks and sugar. Set aside.

In a medium saucepan, heat heavy cream, milk, vanilla, and salt until just about to boil.

While whisking constantly, add half of milk mixture to egg mixture. Then stir egg-milk mixture back into saucepan with rest of milk; cook over low heat whisking constantly until thickened so as not to cook the eggs, 2 to 4 minutes (should coat the back of a spoon).

Strain mixture through a fine sieve. Add brandy and chill in the refrigerator at least 3 hours or overnight. When mixture is cool, pour over Bundts and serve immediately.

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Focaccia with Goat Cheese, Caramelized Onions & Rosemary

Ingredients:
1 cup warm water (105 to 115 degrees F)
1 package (1/4-ounce) active dry yeast
1/2 teaspoon honey
1/4 cup extra virgin olive oil, plus more for greasing
1 teaspoon sea salt
3 cups bread flour, plus more for dusting
2 T unsalted butter
3 medium yellow onions, halved and cut into 1/4-inch thick slices
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 cup crumbled goat cheese
2 T coarsely chopped fresh rosemary (or 1 T dried)
extra virgin olive oil, for drizzling

Preparing the dough:
In a large bowl with a wooden spoon, or in the bowl of a heavy-duty mixer, combine water, yeast, and honey; stir to dissolve. Let stand until foamy, about 5 minutes.

Add oil and salt to yeast mixture. With spoon, or with mixer on low speed, gradually add 2 1/2 cups flour until a soft dough forms. Slowly add remaining flour until dough just begins to pull away from sides of bowl. Remove dough from bowl and knead by hand on a lightly floured surface until smooth and elastic, about 8 minutes; add more flour as needed to keep dough from sticking. Or keep dough in bowl, change to a dough hook, and increase speed to medium; knead until smooth and supple, about 5 minutes.

Form dough into a ball and place in a large, lightly greased bowl; turn to coat. Cover bowl tightly with plastic wrap and let dough rise in a warm place until doubled in volume, about 1 hour.

* * * * * *

Preparing the topping:
In a large skillet, melt butter over medium heat. Add onions, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, until onions are golden brown, about 20 minutes. Cool.

Preheat oven to 425 degrees F. Lightly grease an 11-inch x 17-inch jellyroll pan; punch down dough and pat it into pan. (If dough pulls back from edges, cover loosely with greased plastic wrap, let stand for 5 minutes, then pat out again.) Cover loosely with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes.

Using fingertips, dimple surface of dough. Arrange onions over top, then sprinkle with goat cheese, rosemary, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Lightly drizzle with olive oil. Bake in lower third of oven until golden brown, about 25 minutes. Cool before serving.

Serves 12

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Honey Buttermilk Bread

Ingredients
3/4 cup warm water (105 to 115 degrees F)
1 package active dry yeast
1 teaspoon sugar
1 1/2 cup low-fat buttermilk, warmed slightly
2 T unsalted butter, melted
3 T honey
1 T sea salt
6 (1/2 cups) unbleached all purpose flour or bread flour
1 egg, at room temperature and 1 T skim milk, for egg glaze
4 T pumpkin seeds

Preparing the dough:
Twenty minutes before baking, preheat the oven to 375 degrees F.

Pour warm water in a small bowl. Sprinkle yeast and sugar over surface of the water. Stir to combine and let stand at room temperature until foamy, about 10 minutes.

In a large bowl using a whisk, or in the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine buttermilk, butter, honey and yeast mixture. Add salt and 2 cups of flour. Beat hard to combine. Add remaining flour, 1/2 cup at a time, beating with a wooden spoon after each addition, until shaggy dough is formed.

Turn the dough out onto a lightly floured surface and knead about 5 minutes, until the dough is smooth and satiny. Dust with flour a little at a time to prevent sticking.

If kneading by machine, switch from the paddle to the dough hook and knead for 3 to 4 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer dough to a floured surface and knead briefly by hand.

Place dough in a greased bowl. Turn the dough once to grease the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1 to 1 1/4 hours.

Gently deflate dough. Turn dough out on a lightly floured work surface. Grease two 9x5-inch loaf pans or grease or parchment lime a baking sheet. Divide dough into two equal portions. Form the portions into standard or round loaves. Place dough in the pans or on the baking sheet. Cover lightly with plastic wrap and let rise until doubled in bulk, 30 to 45 minutes.

Brush the top of the loaves with egg glaze and sprinkle with pumpkin seeds. Put the pans on the center rack of the oven and bake about 45 minutes or until loaves are nicely brown. Pull away from sides, and sound hollow when tapped with your finger. Remove loaves immediately to a cooling rack. Cool completely before slicing.

Makes 2 loaves

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Ginger Gateau with Toasted Caramel Meringue


Browning the meringue requires a blowtorch, or leave off the meringue and serve with butter pecan ice cream or extra cane syrup.

Ingredients:
2 pieces of fresh ginger (each 4 inches long), peeled and grated
2 T unsalted butter , softened
3 3/4 cups and 3 T all purpose flour
1 T baking soda
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1 2/3 cups Steen's 100% pure cane syrup
1 1/3 cups vegetable oil or peanut oil
1 1/4 cups packed light brown sugar
3 large eggs
2 teaspoon hot sauce (Crystal brand preferred)
4 large egg whites, at room temperature
1 teaspoon kosher salt
1 cup sugar
1/2 cup light corn syrup

Preparing the cake:
Combine ginger and 1 1/3 cups water in a small saucepan. Bring to a boil over medium-high heat; remove from heat and let stand 5 minutes. Set a fine-mesh sieve over a bowl and strain ginger through sieve, pressing with a spoon; discard pulp and let ginger water cool.

Preheat oven to 350 degrees F. Grease a 10-inch Bundt pan (without non-stick lining) with butter. Dust pan with 3 tablespoons flour, tapping out excess.

Whisk together 3 3/4 cups flour, baking soda, salt, cinnamon, and pepper in bowl.

Combine 1 1/3 cups cane syrup, oil, brown sugar, and ginger water in the bowl of a standing mixer; whisk with a handheld whisk until blended. Whisk in eggs, one at a time. Add hot sauce and flour mixture; attach bowl to a mixer with paddle attachment; beat on low speed until batter is smooth, about 1 1/2 minutes, scraping bowl with a rubber spatula. Pour batter into prepared pan.

Bake 50 to 55 minutes, or until a toothpick inserted in center of cake comes out clean. Let cake cool on wire rack 10 minutes; then unmold cake onto rack. With a thin wooden skewer, poke holes in top of cake about 1 inch apart. Brush cake with 1/3 cup cane syrup. Let cool.

* * * * * *

Preparing the meringue:
In a stand mixer with whisk attachment, beat egg whites, salt, and 1/4 cup sugar on medium-high speed until soft peaks form.

Combine remaining 3/4 cup sugar and 1/3 cup water in small saucepan. Bring to a boil over medium-high heat, swirling pan occasionally to dissolve sugar. Cook until syrup is dark amber, about 10 minutes. Stir in corn syrup; mixture will bubble vigorously. Cook, without stirring, until syrup is 240 degrees F on a digital thermometer.

With mixer on low speed, pour syrup into egg white mixture; don't let syrup touch whisk. Increase speed to high and beat until meringue is thick enough to spread, about 2 minutes. While meringue is still warm, spread over cake with a large spatula, making peaks and swirls. With a crème brûlée torch, brown meringue. Serve at room temperature.

Serves 16 to 20

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Lavish Lemon Cake


Prepare the caramel, lemon cream and lemon curd the day before preparing the cake.

Ingredients:
1/3 cup heavy cream
1 piece vanilla bean, 1 1/2 inches long, split and seeds scraped
1/2 cup sugar
1 T light corn syrup
1/8 teaspoon sea salt
1/2 teaspoon fresh lemon juice
2 T unsalted butter, cool, cut into 1/4-inch pieces
3/4 cup sugar
2/3 cup fresh lemon juice (from 4 lemons)
3 large eggs
1 large egg yolk
pinch of sea salt
16 T (2 sticks) unsalted butter, cool, cut into 1/4-inch pieces
4 large egg yolks
1/2 cup and 1 T sugar
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1/4 cup fresh grapefruit juice (from 1 small grapefruit)
pinch of sea salt
10 T (1 1/4 sticks) butter , cut up
8 drops grapefruit essence (or 1/2 teaspoon finely grated grapefruit zest)
1 cup and 2 T whole milk
7 large egg yolks, at room temperature
1 large egg white, at room temperature
2 teaspoon finely grated lemon zest
2 T fresh lemon juice
2 teaspoon vanilla extract
1 teaspoon salt
3 cups cake flour (not self-rising), plus more for dusting
1 3/4 cups sugar
5 1/2 teaspoon baking powder
11 T (1 stick plus 3 T) unsalted butter, at room temperature
8 ounces white chocolate, chopped, melted, and cooled
1/2 cup and 2 T sugar
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
19 T (2 sticks plus 3 Tbsp.) unsalted butter, at room temperature
1/2 cup lemon cream
2 T fresh lemon juice
12 drops grapefruit essence (or 3/4 teaspoon finely grated grapefruit zest)
1/2 cup lemon juice (from 2 to 3 lemons)
1/4 cup sugar

Preparing the caramel:
Combine cream and vanilla bean seeds in small saucepan. Cook over medium heat until hot but not boiling, about 2 minutes. Cover and set aside.

Combine sugar, 2 tablespoons water, corn syrup, and salt in a medium saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil, without stirring, until syrup is amber. Remove pan from heat and immediately add warm cream; mixture will bubble vigorously. Add lemon juice and whisk until blended. Let cool 5 minutes. Add butter and whisk until melted. Let caramel cool, whisking occasionally. Pour caramel into a small glass bowl; cover and refrigerate overnight.

* * * * * * *

Preparing the lemon cream:
In a glass or stainless steel bowl set over a saucepan of simmering water, whisk first 5 ingredients. Cook, whisking, until mixture thickens and reaches 180 degrees F on a digital thermometer, 15 to 20 minutes. Remove bowl and let cool to 140 degrees F, about 10 minutes, whisking occasionally. Whisk in butter, about 4 tablespoons at a time, until melted. Pour lemon cream through a strainer into a container and let cool. Cover and refrigerate overnight.

* * * * * * * *

Preparing the lemon curd:
In a medium-heavy non-reactive saucepan, combine first 5 ingredients and grapefruit zest (if using instead of essence); whisk to combine. Add butter and cook over medium-low heat, stirring sides and bottom of pan constantly with a heatproof rubber spatula, until mixture thickens, coats back of spoon, and reaches 180 degrees F on a digital thermometer, about 15 minutes. Do not let mixture boil. Pour through a strainer set over a bowl. Stir in grapefruit essence, if using. Let cool; cover and refrigerate overnight.

* * * * * * *

Preparing the cake:
Preheat oven to 350 degrees F. Grease two 9-inch by 2-inch round cake pans. Line bottoms with parchment paper. Grease paper; dust pans with flour; tap out excess.

In a small bowl, mix 1/2 cup plus 2 tablespoons milk with egg yolks, egg white, zest, juice, vanilla, and salt with a fork.

In a stand mixer with paddle attachment, combine flour, sugar, and baking powder; mix on low speed until blended. Add butter and remaining 1/2 cup milk. Beat until smooth, scraping bowl. Increase speed to medium-high and beat 1 minute. Add egg yolk mixture, in thirds, beating on low speed after each addition until blended. Mix on medium until smooth, about 30 seconds. Add white chocolate and beat until well blended, about 1 minute, scraping bowl. Divide batter between pans and spread evenly. Bake 35 to 40 minutes, or until a toothpick inserted in center of cake comes out clean. Let cool 10 minutes in pans on wire racks. Run a knife around sides and invert cakes onto racks. Remove parchment; cool completely. Layers can be wrapped in plastic and refrigerated.

* * * * * * * *

Preparing the lemon buttercream:
In a small saucepan, combine 1/2 cup sugar and 3 tablespoons water; bring to boil over medium-high heat. Boil until syrup is 250 degrees F on a digital thermometer, about 5 minutes.

Meanwhile, in a stand mixer with whisk attachment, beat egg whites and cream of tartar on medium-high speed until soft peaks form. Add 2 tablespoons sugar and beat until stiff peaks form. With mixer on medium-high speed, pour hot syrup in thin stream into whites, making sure syrup does not hit whisk. Scrape bowl and beat 1 minute. At medium speed, add butter 1 tablespoon at a time, beating until blended. If buttercream doesn't look well blended, beat on high speed until smooth, about 1 minute, scraping bowl. Add lemon cream, lemon juice, and grapefruit essence or zest and beat until smooth.

* * * * * * *

Assembling the cake:
In a small bowl, combine lemon juice and sugar; let stand 5 minutes and then stir until sugar dissolves. With a serrated knife, split cake layers in half horizontally, making 4 layers; turn cut sides up. Brush with lemon syrup. Microwave caramel on high 30 seconds; stir until spreadable; divide; spread on 2 layers. Place 1 layer caramel side up on a serving plate. Spread with half the lemon cream. Top with a plain cake layer, brushed side up. Spread with lemon curd. Add remaining caramel-topped layer; spread with remaining lemon cream. Top with last layer, brushed side down. Gently press down on layers. With an offset icing spatula or butter knife, smooth excess filling on sides. Refrigerate for 1 hour.

Spread about 1 1/4 cups buttercream over whole cake to crumb-coat. Refrigerate 20 minutes. Frost with remaining buttercream. Refrigerate; take out 30 minutes before serving.

Serves 12 to 16

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Scratch Monkey Bread

Ingredients:
2 cups sugar
1/2 cup Karo corn syrup
water, as needed
5 T butter
2 cups heavy cream
1 teaspoon vanilla bean paste or vanilla extract
1 cup sugar
2 teaspoons Saigon cinnamon
2 ounces fresh yeast
1/2 cup honey
1/2 cup warm water
bloomed yeast
1 egg
4 ounces (1 stick) butter
2 1/4 cup whole wheat flour
2 3/4 cup all purpose flour
1 teaspoon salt

Preparing the caramel sauce:
In a small heavy gauge sauce pot, combine sugar and Karo syrup, stir in water until the mixture resembles wet sand.

Cook, without stirring, over medium heat until mixture is amber in color.

Once desired color is achieved, remove from heat and whisk in butter (until completely melted), then warm heavy cream and vanilla.

Be careful when adding cream as steam and bubbles will rise. Cool and serve.

* * * * * *

Preparing the cinnamon sugar:
Mix cinnamon and sugar. Set aside for later use.

* * * * * *

Preparing the dough:
Mix yeast, water and honey for 10 minutes until foamy.

Preheat oven to 350 degrees F.

Knead all ingredients in mixer with a dough hook until the dough comes together and pulls away from the sides of the bowl, about 8 minutes.

Remove dough and knead on a floured counter until smooth and elastic, about 10 minutes (adding some all purpose flour if needed). Let the dough rise in warm spot until doubled in size, punch down and rise again for another 30 minutes.

Cut out 1-ounce pieces and roll into ball shape. Brush pan with melted butter and lightly coat pan with cinnamon sugar, place dough balls in Bundt pan. Begin to stack dough balls on top of each other until the bottom of the pan is covered, brush each layer with melted butter and sprinkle with cinnamon-sugar, repeat layers (2-3 layers high).

Fill the Bundt pan about halfway with dough, place in the preheated oven for 25-30 minutes at 350 degrees F, rotating every 10 minutes. Monkey Bread will double in size once baked. Remove and let cool for 10 minutes, turn Bundt pan over onto a plate, spoon caramel sauce over and serve.

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Monkey Bread

Ingredients:
3 packages buttermilk biscuit tubes
1 cup sugar
2 teaspoons cinnamon
1 cup (2 sticks) butter
1/2 cup brown sugar
pinch of salt

Preparing the monkey bread:
Cut each roll of buttermilk biscuit tubes into 4 pieces. Drop roll pieces into sugar and cinnamon. Drop sugar-coated pieces into a well-buttered Bundt pan.

Put 1/2 cup of the leftover sugar/cinnamon mix, brown sugar and butter into a small saucepan. Bring mixture just to a boil; remove from heat immediately. Drizzle over the roll pieces.

Bake at 350 degrees F for 30 minutes.

Cool slightly, then tip over onto a plate to remove from pan.

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Cheese Biscuits

Ingredients:
1 cup buttermilk
1/4 stick butter, melted
3/4 cup grated sharp Cheddar
1/3 cup shortening
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 cup self-rising flour

Optional: chives, snipped

Preparing the biscuits:
Preheat oven to 350 degrees F.
In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at 1 time (and chives, if using) just until blended. Do not over-stir. Drop by tablespoonsful, or use an ice cream scoop, onto a well greased baking sheet. Or use this baking dish for crispy edges. Brush dough with melted butter. Bake for 12 to 15 minutes.

Makes 16 to 20 biscuits

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Profiteroles With Hazelnut Mascarpone Filling & Chocolate Sauce

Ingredients:
1/2 cup water
4 T unsalted butter
pinch of salt
1/2 cup all purpose flour
pinch of ground cinnamon
2 large eggs
2 cups heavy cream, very cold
2 cups mascarpone, room temperature
1/2 cup praline paste

chocolate sauce, to serve
1/4 cup hazelnuts, toasted and chopped, for garnish

* * * * * *

Ingredients for chocolate sauce:
4 ounces semisweet or dark chocolate
1/2 cup heavy cream
2 T unsalted butter
1 T corn syrup
a generous pinch of ground cinnamon

Preparing the profiteroles:
Preheat the oven to 425 degrees F. Put a large bowl in the freezer to whip the cream.

In a small saucepan over medium heat, combine the water, butter, and salt and bring it to a boil. Reduce the heat, add the flour and cinnamon all at once, stirring vigorously with a wooden spoon. Cook until the mixture forms a ball, has a slightly sweaty sheen to it, and has pulled away from the sides of the pan. Transfer the mixture to a bowl and let it cool for 3 to 4 minutes. It does not have to be cold, just cool enough so the eggs don't cook when you add them. Using an electric mixer or lots of good old fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated.

Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. Be sure to leave at least 1-inch between each of the balls as they expand. When done, dip your finger in water and smooth the top of each ball where the pastry tip was removed. Bake for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even browning. The puffs should be light, airy, and dry inside. Cool on a rack.

* * * * * * *

Preparing the hazelnut mascarpone filling:
Put the heavy cream into the cold bowl and whip it to stiff peaks with a head mixer. Put the mascarpone in a large bowl and gently mix in the praline paste. When the praline paste is combined, begin to fold in the whipped cream. When the whipped cream is fully incorporated, spoon the mixture into a clean pastry bag.

* * * * * * *

Preparing the chocolate sauce:
Fill a medium saucepan with 2-inches of water and put it over medium heat. In a bowl large enough to sit on the saucepan without the bottom touching the water, add the chocolate, cream, butter, corn syrup, and cinnamon. Stir until the chocolate has melted and everything is combined. When the chocolate is melted, remove it from the heat, and spoon it over the filled profiteroles. Best served warm.

Makes 3/4 cup

* * * * * * *

Assembling the profiteroles:
Cut the tops off each profiterole and fill with the mascarpone mixture. Replace the tops and drizzle with the warm chocolate sauce. Transfer to a large serving platter and garnish with chopped hazelnuts.

Makes 20 profiteroles

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Cheese Popovers

Ingredients:
2 eggs
1 cup whole milk
2 T butter, melted
1 cup all purpose flour
1 teaspoon salt
1/4 cup finely grated Cheddar
1/4 cup finely grated Parmesan
2 T minced chives
1 teaspoon cayenne pepper

Preparing the popovers:
Preheat the oven to 425 degrees F.

In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.

Put a popover pan on the middle rack in the oven to warm for 10 minutes.

Remove popover tin from oven and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne. Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.

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Croque Monsieur

Ingredients:
2 T unsalted butter
3 T all purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Preparing croque monsieur:
Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Serves 4 to 8

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Bark Of Three Colors

Ingredients:
7 T butter
1/2 cup brown sugar
2 cups pecan pieces
salt
cayenne
pinch of nutmeg
pinch of cinnamon
1 pound semisweet chocolate, cut into pieces
1 pound milk chocolate, cut into pieces
1 pound white chocolate, cut into pieces
2 cups dried cherries, rehydrated and chopped

Preparing the bark:
Preheat the oven to 400 degrees F. In a large saute pan, melt 4 tablespoons of butter.

Add the brown sugar and stir until the sugar dissolves and is bubbly. Add the pecans.

Season the pecans with salt, cayenne, nutmeg, and cinnamon. Continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly. Cook for about 4 minutes. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove the pan from the oven and cool completely. Break the pecans into small pieces.

Fill three small saucepans half way up the pan with water. Place the pans over medium heat and bring to a boil and then reduce to a simmer. In three separate mixing bowls, add each type of chips into the individual bowls. Place the bowls over the saucepans. After about 2 minutes over the heat the chocolate will start to melt. Stir each chocolate until totally melted. Remove the chocolate from heat and stir 1 tablespoon of butter into each bowl of chocolate.

Pour each type of chocolate over the marble or a large parchment lined baking sheet. Sprinkle the pecans and cherries over the chocolates. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick. Either place the marble in the refrigerator or allow to sit out until set, about a couple of hours. Break the bark into medium pieces and serve.

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Churros

Ingredients:
1 cup water
4 T unsalted butter
2 T brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
4 to 5 eggs
canola oil, for frying
1/2 cup sugar
1/2 teaspoon ground cinnamon

Preparing the churros:
In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.

Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.

Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many churros into the oil as fit comfortably. Overcrowding the pan will result in soggy churros. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.

Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few churros at a time into the bag and shake until coated. Best served as soon as possible.

Make 12 to 15 churros

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Sopapillas

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1 T sugar
1 teaspoon salt
2 T vegetable shortening
3/4 cup warm water, plus more as needed
peanut oil, for frying
honey or cinnamon sugar, for serving

Preparing the sopapillas:
Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. (Dough can be prepared 1 day ahead, refrigerated.)

Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.

Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.

Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly. Serve hot with honey or cinnamon sugar.

Makes about 12 to 18 sopapillas

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Tuesday, April 19, 2011

Cheese, Tomato & Thyme Tart

Ingredients for the crust:
1¼ cups all purpose flour
8 T (1 stick) unsalted butter , very cold, cut into 1/2-inch pieces
1/2 teaspoon salt
1 teaspoon sugar
2 to 3 T nonfat milk , very cold

* * * * * *

Ingredients for the filling:
1 1/2 pounds beefsteak tomatoes , sliced 1/4 inch thick
2 T olive oil
1 small onion , peeled and sliced into thin rings
1/2 cup heavy cream
2 teaspoons fresh thyme leaves
2 cloves garlic , minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated Asiago cheese (about 4 ounces)

Preparing the crust:
In a food processor with knife blade attached, combine flour, butter, salt and sugar. Pulse 6 to 8 times, just until mixture resembles coarse meal.

Add milk 1 tablespoon at a time, pulsing as you go, until mixture forms a ball. Remove dough from processor and shape into a 5-inch disk. Wrap in plastic and refrigerate at least 1 hour (or wrap again in foil and freeze up to 6 weeks).

Preheat oven to 400 degrees F. On a floured board, allow dough to sit, unwrapped, until just pliable, about 15 minutes. With a floured rolling pin, roll dough into a large circle, moving it a quarter turn with every roll to make sure it’s not sticking underneath (dough should be 1/4- to 1/2-inch thick.)

Ease dough round into a 9-inch tart pan with a removable bottom. Press tightly into the sides of the pan (dough should exceed the edge by 1/2 inch). Using the rolling pin, cut excess dough against the tart pan to create a perfectly even edge. Chill 30 minutes before cooking.

With the tines of a fork, poke holes throughout the bottom of the crust. Cover with foil; top with pie weights or uncooked beans or rice. Bake 15 to 20 minutes, or until edge of crust is light golden. Remove crust from oven and carefully remove weights and foil. Return to oven to bake 5 to 10 minutes more. Cool on rack. Keep oven on at 400 degrees F.

* * * * * *

Preparing the filling:
Meanwhile, place tomato slices on a paper-towel-lined surface and let sit 5 minutes, flipping once. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and cook until golden brown, 7 to 12 minutes; transfer to a plate. Add remaining tablespoon olive oil to skillet and, in batches, don't crowd, sauté tomato slices until just golden, 2 to 3 minutes each side; transfer to plate with the onions. Add cream, thyme, and garlic to the remaining juices; increase heat and cook until liquid is reduced by half. Season with salt and pepper; add 3/4 cup cheese. Stir to combine.

Pour reduced liquid into prepared pie shell. Top with onions and tomatoes; sprinkle with remaining cheese. Cook until tart is hot and cheese is melted, 10 to 15 minutes.

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Monday, April 18, 2011

Chicken Satay with Peanut Sauce

Ingredients for chicken and marinade:
2 whole skinless boneless chicken breasts, about 1 1/4 pounds
3/4 cup sweetened flaked coconut
2 teaspoons chopped peeled fresh gingerroot
2 teaspoons curry powder
2 T fresh lime juice
1/2 cup hot water

* * * * * * * *

Ingredients for the peanut sauce:
2 T vegetable oil
3 scallions, chopped fine
1 garlic clove, chopped fine
1 T finely grated peeled fresh gingerroot
1 cup water
1/2 cup creamy or chunky peanut butter
1/4 cup soy sauce
1/4 cup distilled white vinegar
3 T firmly packed brown sugar
1/4 teaspoon dried hot red pepper flakes

Preparing the chicken satay:
Cut the chicken lengthwise into 1/4-inch thick slices, and season them with salt and pepper.

In a blender, blend together the coconut, the gingerroot, the curry powder, the lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool. The marinade may be made 2 days in advance and kept covered and chilled.

In a large shallow dish, pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours. Don't let the chicken marinate longer or the meat will break down.

Soak the bamboo skewers in water to cover for at least 30 minutes. Thread the chicken onto the skewers.

Make the sauce: In a saucepan heat oil over moderate heat until hot but not smoking and cook scallions, garlic and ginger, stirring, until fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.

Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 minutes on each side, or until it is cooked through, and serve the sates with the dipping sauce.

Makes about 32 skewers

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Sunday, April 17, 2011

Beef & Vegetable Stir-Fry

Ingredients:
1/2 cup fat-free beef broth
1/2 T cornstarch
1/2 T reduced-sodium or lite soy sauce
1 1/2 cloves garlic, chopped (1/2 T)
4 ounces raw lean filet mignon or leanest cut available, sliced
dash of salt
2 cups broccoli florets
1 cup sliced mushrooms
1 cup sugar snap peas
2 T chopped scallions, plus thinly sliced scallions, for serving, optional

Preparing the stir-fry:
Combine beef broth, cornstarch, soy sauce, garlic, and red pepper in a bowl. Whisk until cornstarch dissolves. Set aside.

Season beef with salt and thinly slice. Add to the bowl and toss to coat. Cover and let marinate in the refrigerator for 10 to 15 minutes.

Bring a skillet sprayed with non-stick spray to medium-high heat. Add broccoli, sugar snap peas, mushrooms, scallions, and 1/4 cup of the marinade from the beef. Stirring occasionally, cook until broccoli softens, about 3 minutes.

Add beef and remaining marinade. Stirring occasionally, cook until beef is cooked through, 2 to 3 minutes.

Season to taste with additional salt and garnish with sliced scallions.

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Pesto Lasagna

Ingredients for the lasagna:
pesto
bechamel sauce
butter, for baking dish, plus more for topping
1 1/2 (9-ounce) boxes no-boil lasagna noodles
1 cup freshly grated parmesan cheese

* * * * * * *

Ingredients for the pesto:
4 cups fresh basil leaves, about 4 ounces
1/3 cup pine nuts
3 cloves garlic
1/2 cup extra virgin olive oil, plus more for sprinkling
1/4 cup freshly grated parmesan cheese
1/4 cup freshly grated pecorino sardo or romano
kosher salt and freshly ground black pepper, to taste

* * * * * * *

Ingredients for the bechamel sauce:
1/2 cup butter
1/2 cup all purpose flour
4 1/2 cups whole milk
pinch freshly grated nutmeg
kosher salt and freshly ground black pepper

Preparing the lasagna:
Preheat the oven to 350 degrees F.

Butter a 13-inch by 9-inch by 4-inch baking dish and add a thin layer of bechamel sauce. Cover with a layer of lasagna noodles, and then another thin layer of bechamel. Gently spread about 4 tablespoons pesto across the surface, and then top with about 2 tablespoons parmesan. Repeat until you finish layering the lasagna. Top with a final layer of noodles and spread a final very thin layer bechamel, pesto, Parmesan cheese and a little butter to help the cheese crisp-up when cooked in the oven.

Cook the lasagna for about 30 minutes. Serve dressed with some parmesan and a drop of extra virgin olive oil.

* * * * * * *

Preparing the pesto:
Combine the basil leaves, pine nuts, garlic, and olive oil in a mortar and pestle and pound until paste forms. Add the parmesan cheese, pecorino cheese, salt and pepper and stir until smooth.

Keep the pesto in the refrigerator until you're ready to use.

Mix the pasta and the pesto. Serve garnished with some grated parmesan, fresh ground pepper and a sprinkle of olive oil.

* * * * * * *

Preparing the bechamel sauce:
Melt 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon, and continue cooking until the flour is 'toasted', and the raw flavor of flour is cooked out.

Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

If the sauce is too thick, add a little more milk, if too runny, return to the heat and add a pat of butter mixed with an equal amount of all purpose flour. Bechamel should not taste of flour. If you think your sauce is ready, but there is a hint of "flouriness" when you taste it, keep on cooking it for a few minutes more.

Serves 8

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Saturday, April 16, 2011

Iggy's Roasted Tomatoes With Pesto

Ingredients:
2 to 2 1/2 pounds large red tomatoes
3 T extra virgin olive oil
2 teaspoons dried oregano
kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pesto
1/2 cup freshly grated parmesan cheese

* * * * * * *

Ingredients for the pesto:
1/4 cup walnuts
1/4 cup pine nuts
3 T diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups extra virgin olive oil
1 cup freshly grated parmesan cheese

Preparing the pesto:
Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Makes 4 cups

* * * * * * *

Preparing the tomatoes:
Preheat the oven to 425 degrees F.

Core the tomatoes and then slice them into 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and pepper.

Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with pesto, and sprinkle with the parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the parmesan is melted and begins to brown. Place the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.

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