May 17, 2006
Strawberry Clouds
Ingredients:
3 large egg whites, at room temperature 30 minutes
1 cup plus 2 tablespoons sugar
1/2 teaspoon ground cardamom
1 lb strawberries, trimmed and thinly sliced lengthwise (3 cups)
3/4 cup well-chilled heavy cream
Special equipment: parchment paper
Directions:
Put oven rack in middle position and preheat oven to 190°F.
Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Reduce mixer speed to medium and add 3/4 cup sugar, a little at a time, beating, then continue to beat until whites hold stiff glossy peaks.
Line a baking sheet with parchment paper and spoon a small dollop of meringue on each corner of parchment, then invert parchment to secure to baking sheet. Using a serving spoon, form meringue into 6 mounds about 2 inches apart on parchment. Using a soupspoon, lightly press down and swirl center of each meringue to spread out slightly, into a 3 1/2- to 4-inch round, and create a 1 1/2- to 2-inch-wide indentation in center.
Bake meringues until dry but still white, about 2 hours, then cool meringues in turned-off oven (with door closed) 1 hour. (Meringues will be crisp on outside and slightly soft in center.) Cool meringues completely on baking sheet on a rack.
While meringues cool, bring 5 tablespoons sugar, 1/4 cup water, and 1/4 teaspoon cardamom to a boil in a small heavy saucepan, stirring until sugar is dissolved. Pour cardamom syrup over strawberries in a heatproof bowl and stir gently to combine.
Just before serving, beat cream with 1 tablespoon sugar and 1/4 teaspoon cardamom in a clean bowl using clean beaters until it just holds stiff peaks.
Peel meringues from parchment and put on 6 plates, then spoon about 1/4 cup berries with syrup into each indentation. Spoon whipped cream over berries and top with another 1/4 cup berries with syrup. Serve strawberry clouds immediately.
Note: Meringues, without berries, syrup, or whipped cream, can be made up to 1 day ahead and kept in an airtight container at cool room temperature.
Source: Gourmet, May 2006
Yield: 6 servings
Posted by dahl at 10:13 PM | Comments (0)
December 27, 2005
Edie's Sugar Cookies
Ingredients:
1 2/3 - 1 3/4 cup flour
3/4 cup sugar
1/4 lb butter
2 tsp vanilla
1/2 tsp salt
1 egg
jam
Directions:
Preheat oven to 350 degrees.
Cream the butter and sugar. Add vanilla, egg and salt. Then add flour until smooth. Roll a small ball of dough for each cookie, then flatten with the back of a fork (keep a cup of water to dip the fork into to keep the dough from sticking to the fork) so that the cookie is approximately the size of a half-dollar. Once all the cookies are all flattened, drop a small dollop of jam on the center of each cookie. Bake at 350 for 15 minutes. Watch carefully and if the cookies start to brown, remove the cookies from the oven immediately.
Posted by dahl at 08:45 PM | Comments (0)
July 05, 2005
Mango Ice Cream
Ingredients:
2 large, ripe mangoes
2 tbsp fresh lime juice from 2 medium limes
1/4 cup light corn syrup
1/4 tsp salt
3/4 cup sugar
2 large egg yolks
1 tbsp cornstarch
1 cup milk
1 cup heavy cream
Directions:
Peel the mangoes and cut away as much flesh from the pits as you can. Combine the cut-up mangoes, lime juice, corn syrup, and salt in a food processor. Process until completely smooth, stopping the machine to scrape dwon sides once or twice. Pour the puree through a strainer to removed any fiberous pieces of mango. You should have about 1 3/4 cups of smooth mango puree. Set aside.
In a medium mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow. Beat in the cornstach. Set aside.
Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden sppon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the mango puree and cream. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hrs.
Yield: ~6 cups
Source: The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More by Bruce Weinstein
Posted by dahl at 11:11 AM | Comments (0)
Chocolate Cinnamon Ice Cream
Ingredients:
1 cup whole milk
1/2 cup granulated sugar
8 oz bittersweet or semi-sweet chocolate
2 cup heavy cream, well chilled
1 tsp pure vanilla extract
2 tsp cinnamon
Directions:
Heat the whole milk until it is just bubbling around the edges (this may be done on the stovetop or in a microwave). In a blender or food processor fitted with the metal blade, pulse to process the sugar with the chocolate until the chocolate is very finely chopped. Add the hot milk, process until well blended and smooth. Transfer to a medium bowl and let the chocolate mixture coolcompletely. Stir in the heavy cream and vanilla to taste. Chill for 30 minutes or longer.
Add to ice cream maker according to manufacturer's directions.
Notes: I used low fat milk, and it was still very rich, so I tried it again with 2 cups milk and 1 cup cream. I think next time I'll try with condensed milk instead fo the cream and see how that tastes.
Posted by dahl at 10:54 AM | Comments (0)
February 21, 2005
Glazed Raspberry Heart Scones
I saw this recipe in the weekly recipe selection I get from Epicurious, and decided to make them while Sam was here. We went to the store and picked up some cream, but sadly forgot that I only had baking soda, not baking powder. With the help of this guide, I added a bit of honey to try and activate the soda, and it seems to have worked. The end result was some very tasty scones, though a bit corn mealy in texture. Next time, I'll use baking powder and see how it turns out.
Ingredients:
2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 cup plus 3 tablespoons whipping cream
1/3 cup (about) raspberry jam (do not use seedless)
1/2 cup powdered sugar
1/4 teaspoon rose water (optional)
Directions:
Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm.
Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.
Notes: The scones were a bit over cooked at 18 minutes. I suggest checking at 15 to see how they are. Also, wait a little while before icing, otherwise it just melts instantly and makes a mess.
Yield: Makes about 12.
From Bon Appetit, February 2005
Posted by dahl at 03:38 AM | Comments (0)
December 29, 2004
Sugar Cookies
An excellent recipe for christmas cookies.
Ingredients:
1 cup butter (2 sticks)
2/3 cup sugar
1 egg
1 tsp vanilla
2 1/2 cups flour
Directions:
Cream together the butter and sugar. Beat in the egg. Then add the vanilla and flour. Mix until the ingredients are well blended. Chill dough for 3-4 hours before rolling. Preheat the over to 350. Grease the cookie pan. Roll out the dough and cut. Bake for 8-10 minutes, or until the edges of the cookies just start browning. Cool on a rack.
Posted by dahl at 10:43 AM | Comments (0)
November 28, 2004
Pecan Pie
Ingredients:
3 tbsp butter
1 cup sugar
3 eggs
1 1/2 tbsp flour
1 cup dark corn syrup
1 cup pecans
1 tsp vanilla
1 unbaked pie crust
Directions:
Cream butter and sugar. Add remaining ingredients and pour in unbaked pie crust. Bake at 425o for 10 minutes, then reduce heat to 325o and bake for approximately one hour.
Notes:
Use Oronque crusts if available.
Posted by dahl at 09:40 PM | Comments (0)
May 11, 2004
White Chocolate Bread Pudding with White Chocolate Sauce
Ingredients:
8 ounces French bread, cut into 1-inch pieces
3 1/2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/2 cup sugar
18 ounces good-quality white chocolate (such as Lindt or Baker's), coarsely chopped
7 large egg yolks
2 large eggs
Directions:
Preheat oven to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.
Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.
Place bread cubes in 2-quart glass baking dish. Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand
15 minutes. Gently mix in remaining chocolate mixture. Cover dish with foil.
Bake pudding 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350°F oven for 30 minutes before serving.)
Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces white chocolate and stir until melted and smooth.
Serve pudding warm with warm white chocolate sauce.
Serves 6 12
From Bon Apetit, December 1996, via Epicurious
Posted by dahl at 11:44 AM | Comments (1)
April 15, 2004
Cappuccino Semifreddo
Ingredients:
4 large eggs, separated, at room temperature
3/4 cup confectioners' sugar
1/8 tsp cinnamon
3/4 cup well-chilled heavy cream
1 tbsp instant espresso powder dissolved in teaspoon warm water (or instant coffee)
chocolate-covered coffee beans (available at specialty foods shops) for garnish
Directions:
Line a metal loaf pan, 9"x5"x3", with plastic wrap, leaving a 2-inch overhang on the ends, and chill it in the freezer. In the bowl of an electric mixer beat together the yolks, 1/4 cup of the confectioners' sugar, and the cinnamon until the mixture is thick and pale. In a large bowl, beat the egg whites until they are foamy, beat in the remaining 1/2 cup confectioners' sugar, sifted, and beat the whites until they just hold stiff peaks. In a bowl, beat the cream until it just holds stiff peaks, fold in the whites gently but thoroughly, and fold the cream mixture into the yolk mixture gently but thoroughly. Pour half the mixture into the chilled pan and freeze it for 45 minutes. Stir the espresso into the remaining mixture, chill the espresso mixture, covered, for 45 minutes (stir the espresso mixture if it separates) and pour it into the chilled pan. Freeze the mixture, covered with plastic wrap, for 8 hours or overnight and unmold the semifreddo onto a serving dish. Arrange the chocolate-covered coffee beans decorating on the semifredo and serve the semifreddo sliced.
Yield: 8 servings
From Gourmet, June 1990.
Posted by dahl at 10:27 PM | Comments (0)
White Chocolate Semifreddo with Strawberry Sauce
Ingredients:
1 pint strawberries, chopped, plus sliced strawberries for garnish
6 tbsp sugar
1/4 cup fresh orange juice
1/4 cup Amaretto
three 3 1/2-ounce bars of fine-quality white chocolate, chopped
3 large eggs, separated, at room temperature
1 cup well-chilled heavy cream
Directions:
In a food processor, puree the chopped strawberries, add 3 tbsp of teh sugar, the orange juice, and 2 tbsp of the Amatetto, and blend the mixture until it is combined. The sauce may be made 1 day in advance and kept covered and chilled.
Line a metal loaf pan, 9"x5"x3", with plastic wrap, leaving a 2-inch overhang on the ends, and chill it in the freezer. In a metal bowl set over hot but not simmering water, melt the chocolate, stirring occasionally, until it is smooth and let it cool to lukewarm. In a bowl of an electric mixer, beat together the yolks, the remaining 3 tbsp of sugar, and the remaining 2 tbsp Amaretto until the mixture is thick and pale. In a large bowl, beat the egg whites until they just hold stiff peaks, in a bowl beat the cream until it just holds stiff peaks, and fold the whites into the cream gently but thoroughly Fold half the chocolate into the yolk mixture and fold in one fourth of the cream mixture gently but thoroughly. Fold in the remaining chocolate and the remaining cream mixture gently but thoroughly and pour the mixture into the chilled pan. Freeze the mixture, covered with plastic wrap, for 8 hrs or overnight and unmold the semifreddo onto a serving dish. Arrange the sliced strawberries decoratively on the semifreddo and serve the semifreddo sliced with strawberry sauce.
Yield: 8 servings
From Gourmet, June 1990
Posted by dahl at 10:10 PM | Comments (0)
December 11, 2003
Fudge
Ingredients:
2 cups sugar
5 ounce can of Evaporated Milk
10 large marshmallows
12 ounce pkg Nestle's Chocolate Chips
1 cup chopped nuts (usually walnuts with the dark chocolate) (optional)
1/4 lb. butter
1 teaspoon vanilla
Directions:
Heat the first three ingredients in a large saucepan over low heat, stirring constantly, and bring to a boil. Once boiling, boil for 6 minutes while stirring. After boiling for 6 minutes, pour the mixture over the rest of the ingredients in a large mixing bowl. Stir until the all ingredients are melted and smooth.
Pour into an 8x10 glass pan and cool. Cut into squares and store in a tin lined with wax paper in the refrigerator.
for peanut butter: substitute peanuts for the cup o' nuts and use peanut butter flavored chips instead of chocolate
Posted by dahl at 11:12 AM | Comments (0)
September 13, 2003
Corn Flan
Ingredients:
4 ears corn
2 cups milk
2 teaspoons butter, more or less
Salt
2 eggs
1 egg yolk
1 teaspoon chili powder, preferably ancho
Pinch cayenne
Directions:
1. Strip kernels from corn. Combine them with milk in a blender, and blend. (Mixture will not be perfectly smooth.) Pour into a saucepan, and heat gently until steam rises, about 5 minutes. Cover, and steep 10 to 30 minutes.
2. Meanwhile, heat oven to 300 degrees, and set a kettle of water to boil. Grease bottoms and sides of four 6-ounce ramekins with butter.
3. Strain corn-milk mixture into a large bowl, and discard contents of strainer. Add salt to taste to the milk in the bowl. (Oversalt just a bit.) In a small bowl, beat eggs and yolk together, and add a little of the strained milk to warm. Pour the egg-milk mixture into the milk. Add spices, and pour into ramekins.
4. Put ramekins in a deep roasting pan or an ovenproof skillet, and add boiling water about halfway up their sides. Bake about 20 minutes, until barely set (still quite jiggly in the middle). Leave flans in ramekins or remove them by inverting each over a plate about 15 minutes after they come out of the oven. Serve hot, warm or at room temperature.
Yield: 4 servings.
Time: 1 hr
From The New York Times, 9/10/03
Posted by dahl at 11:53 AM | Comments (0)
September 07, 2003
Carrot Cake
Ingredients:
Cake
2 cups Flour
2 tsp Cinnamon
2 tsp Baking soda
2 tsp Baking powder, double acting
1 tsp Salt
2 cups Carrots, shredded
2 cups Sugar, granulated
1 cup Vegetable oil
4 eggs, unbeaten
1 cup Pecans, chopped
Icing
1/4 lb Butter
8 oz Cream cheese
1 box Congectioner's sugar
2 tsps Vanilla extract
Directions:
Cake
Sift dry ingredients, except sugar, together. Mix sugar with oil in an electric mixer. Add dry ingredients alternately with the eggs to the sugar and oil, mixing after each addition. Add carrots and nuts. Bake at 350o for 1 hour in a 9" tube pan with the bottom greased.
Icing
Allow butter and cheese to soften. Mix together and blend in the sugar. Add the vanilla.
Posted by dahl at 03:49 PM | Comments (0)