Yoghurt Pie
While it is called a “pie,” this recipe makes a cake
style dessert. Place in a 9x13 cake pan or in two 9-inch round pans
to bake.
1 cup butter
4 cups sugar
1 grated orange rind
1 tsp vanilla
4 eggs
4 cups self raising flour
1 Tbsp baking powder
1 cup plain yoghurt
2 Tbsp brandy
1 Tbsp orange liqueur
Sift the flour and baking powder together. Beat the butter and
half the sugar well and add the vanilla powder, orange rind and
the eggs one by one as you beat the mixture. Add some flour and
then some yoghurt continuing like this until both have finished,
while still beating. Finally add the brandy and beat everything
until the mixture is smooth.
Butter and flour a cake tin and pour in the pie mix and bake it
in a medium preheated oven at 350 degrees for approximately 50 minutes.
Allow to cool completely. Boil the remaining sugar in 1 cup of water
and the tablespoon of orange liqueur over a low fire for 5 minutes.
Pour the hot syrup over the cold pie and it's ready for serving.
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Pumpkin Spice Cake
Ingredients:
1/2 C unsalted butter, room temperature
1 1/4 C light brown sugar
2 large eggs
1 C fresh or canned pumpkin puree
1 tsp vanilla extract or rum extract
2 C sifted cake flour
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/2 C buttermilk, room temperature
Directions:
Preheat oven to 350 degrees and place rack in center of oven.
Butter and flour two 8-inch cake pans or one 13x9-inch pan.
Set aside.
In a mixer bowl, cream the butter and sugar until light and fluffy
about 2-3 minutes). Add the eggs, one at a time, mixing well after
each addition. Add the pumpkin puree and vanilla and beat until
incorporated.
In a separate bowl, whisk together the flour,
baking soda, baking powder, salt and spices.
Add the flour mixture and buttermilk alternately
to the pumpkin batter, in three additions,
beginning and ending with the flour mixture.
Divide the batter in half and pour into the
prepared pans. Bake for approximately 25-30
minutes, or until a toothpick inserted in the middle comes out clean.
Cool on a wire rack for 10
minutes and then invert and remove the cakes from their pans. Cool
completely before frosting
or serve with whipped cream.
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Bananas Foster
6 tablespoons unsalted butter
1 cup light brown sugar, packed
6 ripe bananas, peeled, sliced lengthwise and halved
1/4 cup banana liqueur
1/2 cup dark rum
1/2 teaspoon ground cinnamon
1 pint vanilla ice cream
Melt the butter in a large skillet over medium-low heat. Add the
brown sugar and stir until the sugar completely dissolves, about
2 minutes.
Lay the bananas in the pan and cook on both sides until they become
slightly soft and begin to brown, about 3 minutes. Remove the pan
from the heat and add the banana liqueur and then the rum and cinnamon.
Tip the pan slightly and carefully ignite the alcohol with a long
kitchen match or kitchen lighter to flambe.
Put the pan back on the heat and shake it back and forth basting
the bananas, until the flame dies out.
Divide the ice cream among dessert bowls. Gently lift the bananas
from the pan and place 2 pieces on the ice cream. Spoon the sauce
over the ice cream and serve immediately.
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Oeufs a la Neige
Ingredients:
For the Custard:
8 egg yolks
1/2 cup sugar
Pinch salt
2 cups milk, scalded
2 tsp vanilla extract
For the Caramel:
1 cup sugar
1/2 cup hot water
For the Meringue:
1 tsp butter
6 Tbsp sugar
4 egg whites
1/4 tsp cream of tartar
1/8 tsp salt
1 cup slivered blanched almonds, toasted
Directions:
For the custard: whisk egg yolks, sugar and salt together in a bowl.
Add milk, whisking constantly, until combined. Transfer mixture to
a small pot and cook over medium-low heat, whisking, until thickened,
8-10 minutes. Remove pot from heat, whisk in vanilla and strain through
a fine sieve. Let custard cool over an ice bath, press plastic wrap
directly onto surface and set aside.
For the caramel: heat sugar in a small pot over medium
heat, stirring until melted an amber, about 12-14 minutes. Remove
pan from heat, add 1/2 cup hot water, stir vigorously, and return
to heat. Mixture will be lumpy. Continue to cook, stirring, until
smooth, 4-5 minutes.
Transfer caramel to a small bowl and set aside to cool.
For the meringue: Preheat oven to 325°. Grease a
5-cup soufflé mold with butter and sprinkle sides and bottom
with 1 Tbsp of the sugar. Put egg whites, cream of tartar, slat and
1 Tbsp of the sugar into a large bowl; whisk until stiff peaks form,
about 3 minutes. Gently fold in remaining sugar, then transfer meringue
to prepared mold. Bake until top is golden and a toothpick inserted
in middle comes out clean, 20-25 minutes. Transfer to a wire rack
and allow to cool slightly.
To serve: Pour some caramel on each of 4-6 plates. Top
each with custard, a scoop of meringue and almonds. Drizzle remaining
caramel over the top.
Wine Recommendation: Champagne of course,
go with an extra Brut to complement the sweet.
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Torta al Limone
(Almond-Lemon Cake)
Makes one 10” Loaf. This cake can be napped with
lemon syrup. Also, it can be served with fresh fruit, toasted almonds
and honey, or sweetened mascarpone. Or, just eat it plain.
Ingredients:
1 cup plus 1 tbsp unsalted butter, at room temperature
5 eggs
1 tsp vanilla extract
3/4 cup sifted cake flour
3/4 tsp baking powder
2 pinches salt
1/2 cup almond paste
1 cup sugar
1 tsp finely grated lemon zest
Directions:
Put an oven rack in lower third of oven and preheat oven to 350°.
Grease an 8 cup loaf pan with 1/2 tbsp of the butter. Line bottom
and long sides of pan with a sheet of parchment paper long enough
to drape over sides by 2-3 inches, leaving short ends of pan unlined.
Butter parchment paper with 1/2 tbsp of the butter. Set pan aside.
Lightly whisk eggs and vanilla together in medium bowl
and set aside. Sift flour, baking powder, and salt together into another
medium bowl and set aside.
Crumble almond paste into the bowl of a standing mixer
fitted with paddle attachment and mix on low speed for 30 seconds.
Gradually add sugar while mixing and mix until texture is grainy,
about 2 minutes. Add remaining cup butter, 1 tbsp at a time, mixing
well after each addition. Stop mixer and scrape down sides of bowl
with a rubber spatula. Beat almond mixture on medium speed until light
and fluffy, about 1 minutes. Add egg mixture 1 tbsp at a time while
beating constantly. Continue beating, stopping as needed to scrape
down sides of bowl, until mixture is pale and has doubled in volume,
about 2 minutes. Stir in lemon zest. Gently fold in half the flour
mixture at t time. Spoon batter into prepared pan and smooth out top
with a spatula.
Bake cake until golden brown, about 30 minutes. Tent
a piece of foil over cake and continue to bake until cake contracts
from sides of pan and springs back when lightly touched, 55-60 minutes
more. Let cake cool in pan on a wire rack for 10 minutes, then grab
parchment paper and lift cake out of pan. Peel of parchment and let
cool completely on rack.
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Peppermint & Chocolate Dessert
Ingredients:
Crust
2 c. finely crushed chocolate wafer cookies
1/2 c. butter, melted
3 Tbsp sugar
Ganache
1 c. semi-sweet chocolate chips
2/3 c. whipping cream
Filling
1 c. powdered sugar
2 8-oz. packages cream cheese, softened
2 tsp peppermint extract
1 1/2 c. whipping cream, whipped
2/3 c. coarsely crushed red or green peppermint candies
24 small candy canes, if desired
Directions:
Combine all crust ingredients in small bowl. Press onto bottom of
un-greased 13x9 baking pan. Set aside.
Melt chocolate chips and 2/3 cup whipping cream in 1-quart
saucepan over low heat, stirring occasionally, until smooth.
Pour over crust. Place in freezer while making filling (at least
10 minutes).
Combine powdered sugar, cream cheese and peppermint
extract in large mixer bowl. Beat at low speed, scraping bowl often,
until smooth and creamy. Gently stir in whipped cream and crushed
candies. Spread evenly over chocolate layer. Sprinkle with additional
crushed candy, if desired. Cover; freeze 4 hours or overnight.
To serve, cut into squares. Top each square with candy
can, if desired. Serve frozen or at room temperature. Store frozen.
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Cream Puffs
Ingredients:
For Pastry:
1 C water
8 Tbls unsalted butter
½ tsp salt
1 ½ tsp granulated sugar
1 C all-purpose flour
3-4 eggs, plus 1 egg for egg wash
For Filling:
2 C heavy cream
2 Tbls sugar
¼ tsp vanilla
Directions:
To make the cream puffs: preheat oven to 425 degrees. In large saucepan,
bring water, butter, salt and sugar to rolling boil. Immediately take
the pan off heat. Stirring with a wooden spoon, add flour all at once
and stir hard until all flour is incorporated, 30-60 seconds. Return
the pan to the heat and cook, stirring, 30 seconds to evaporate some
of the moisture.
Scrape the mixture into a mixer fitted with a paddle attachment. Mix
at medium speed. With the mixer running, and working 1 egg at a time,
add 3 of the eggs, stopping after each addition to scrape down the
sides of the bowl. Mix until the dough is smooth and glossy and the
eggs are completely incorporated. The dough should be thick, but should
fall slowly and steadily from the beaters when you lift them. If the
dough is still clinging to the beaters, add the remaining egg and
mix until incorporated.
Using a pastry bag fitted with a large plain tip, pipe the dough onto
a baking sheet in 2-inch rounds (balls). Whisk the remaining egg with
1 ½ tsp water and brush the surface of the rounds with the
egg wash to knock down the points (you may not use all the egg wash).
Bake 15 minutes, then reduce the heat to 375 degrees and bake until
puffed up & light golden brown, about 20 minutes more. Let cool
on baking sheet.
To fill the puffs, poke a hole in the bottom of each puff with pastry
tip. Whip the cream with the sugar and vanilla until stiff. Pipe whipped
cream into each cream puff and chill until ready to serve, no more
than 4 hours.
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Easy Biscotti
Ingredients:
3 ¾ C flour
2 C plus 2 tbls sugar
1 C almonds, pistachios, or other nuts
1 tsp baking powder
pinch salt
pinch saffron, optional
3 eggs
2 yolks
To Finish Biscotti:
1 egg white, slightly beaten
¼ C sugar
Directions:
Preheat oven to 375 degrees. In a mixing bowl fitted with paddle attachment,
stir together the dry ingredients.
In a small bowl, whisk together the eggs and yolks,
Add them to the dry ingredients and mix on low until moistened and
combined.
Flour your hands slightly and roll the dough into log
2 inches in diameter. Place on a sheet pan and brush with the beaten
egg white. Sprinkle with sugar and bake until golden brown, about
10-15 minutes. Lower oven temperature to 325 degrees.
Let cool for 5 minutes, then, cut on a bias with a
serrated knife. Lay the slices out on a sheet pan and return them
to the oven to dry out. 20 minutes, approx. 20 minutes. Let cool,
then store in an airtight container.
Tip: Dip 1/2 biscotti in melted white, dark, or milk
chocolate and let set up. Yumm!
Wine Recommendation: Reisling or Mead.
The delicious sweet of the wine goes terrific with the dessert. Dip
your biscotti in the wine...better than milk and Oreos any day.
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Crack Proof Cheesecake
Ingredients:
For Crust:
2 C finely ground graham crackers (about 30 squares)
½ tsp ground cinnamon
½ C unsalted butter, melted
For Filling:
2 (8-ounce) blocks cream cheese, room temperature
1 C sugar
3 eggs
1 tsp vanilla extract
1 lemon, zest finely grated
1 pint sour cream
Directions:
To prepare crumb crust - in a mixing bowl, combine the crust ingredients
together with a fork until evenly moistened. Lightly coate the bottom
and sides of a 9 inch springform pan with non stick cooking spray.
Firmly press the mixture over the bottom and 1 inch up the sides on
the pan, use your fingers or smooth bottom of a glass. Refrigerate
the crust while preparing the filling.
To prepare filling – In a large bowl, beat the
cream cheese on low speed for 1 minute just until smooth and free
of any lumps. Gradually add the sugar and beat until creamy, 1-2 minutes.
Periodically scrape down the sides of the bowl and the beaters. Add
the eggs, 1 at a time, and continue to slowly beat until combined.
Stir in the vanilla and lemon zest. Blend in the sour cream. The batter
should be well mixed but not overbeaten. Overbeating incorporates
too much air and will cause the cake to puff when baking, then fall
and crack when cooling. Pour filling into the crust lined pan and
smooth the top with a spatula.
To prepare water bath – set the pan on a large
piece of aluminum foil and fold up the sides. This will prevent water
from seeping into the seams of the springform pan. Carefully set the
cake pan in a larger roasting pan. Pour boiling water into the roasting
pan until the water is about halfway up the sides of the cheesecake
pan. Bake in a preheated 325 degree oven for 45 minutes. The cheesecake
should still jiggle, it will firm up after chilling. Be careful not
to overcook! Do not poke with a toothpick or knife, this will crack
the cake. Loosen the cheesecake from the sides of the pan by running
a thin metal spatula around the inside rim.
Let cool in the pan for 30 minutes. Chill in the refrigerator,
loosely covered for at least 4 hours to set up. Demold and transfer
to a cake plate. Slice the cheesecake with a thin, non-serrated knife
that has been dipped in hot water and wiped dry after each cut.
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Pecan Tart
Ingredients:
Pastry pie dough for 1 (9-inch) pie pan or (10-inch) tart shell
1 C granulated sugar
2/3 C light corn syrup
2 Tbls dark rum
½ stick unsalted butter, softened
3 eggs
1 tsp vanilla extract
¼ tsp salt
2 C pecan halves
Directions:
In a saucepan, combine sugar, corn syrup, rum and butter. Bring to
a boil, then let cool until lukewarm. Beat eggs 1 at t time into this
mixture, then add remaining ingredients. Fill tart shell and bake
in a preheated 350 degree oven for 50 minutes.
Tip: Watch tart closely after 40 minutes to keep pecans
from scorching. Best if baked in the center of the oven, not near
the top where heat collects.
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Tiramisu
Ingredients:
6 egg yolks
1 1/4 C. sugar
1 1/4 C mascarpone cheese
1 3/4 C whipping cream
2 packages (3 oz each) ladyfingers
1/3 C coffee liqueur
Unsweetened cocoa powder for garnish
Chocolate curls for garnish
Directions:
Combine egg yolks and sugar and whip until thick and lemon colored,
about 1 minute. Place in top of double boiler over boiling water.
Reduce heat to low and cook 8 to 10 minutes, stirring constantly.
Remove from heat and cool to room temperature. Add mascarpone cheese,
beating well. Whip heavy cream until stiff peaks form. Fold into egg
yolk mixture; set aside. Line bottom and side of a 3 quart bowl with
ladyfinger halves. Brush with coffee liqueur. Spoon half of egg yolk
cream mixture into the ladyfinger lined bowl. Repeat ladyfingers,
espresso and cream layers. Garnish with Sweetened Whipped Cream*,
cocoa and chocolate curls. Cover and refrigerate several hours or
overnight.
*Sweetened Whipped Cream - Combine 1/2 cup whipping cream, 1 Tbps
unsifted confectioners sugar and 1/4 tsp vanilla extract. Whip until
stiff peaks form.
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Raspberry Bellini
Ingredients:
2 cups frozen unsweetened raspberries
2 Tbsp sugar
1 bottle (750-ml) chilled brut Champagne
Directions:
Blend the raspberries and sugar in a food processor or blender until
pureed. Strain the raspberry puree through a sieve; discard the seeds,
if you wish.
Set up 6 Champagne flutes and put about 1 Tbsp of puree
in each glass. Add Champagne to each glass; stir gently and serve.
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Irish Chocolate Cake
The “Irishness” of this lovely chocolate
cake is thanks not only to the wonderful liqueur used in the icing,
but also to a certain, very Irish, ingredient in the cake mixture
itself, which contributes to its moistness.
Ingredients:
Sponge
3 c. self-raising flour
1 tsp salt
4 oz dark chocolate
1/2 c butter
12 oz superfine sugar
2/3 c cooked mashed potato
4 eggs, beaten
8 Tbsp milk
Icing
8 oz dark chocolate
8 fluid oz whipping cream
4 oz powdered sugar
6 Tbsp Irish cream liqueur
Directions:
Preheat oven to 375°, and grease and line two 8-inch cake pans.
Sift flour and salt into mixing bowl. Melt chocolate in a double boiler.
In a separate bowl, cream butter and sugar together until fluffy,
then beat in the chocolate and mashed potato. Gradually beat in the
eggs, adding a little flour with each addition. Fold in the rest of
the flour and stir in the milk.
Divide mixture between cake tins and bake for 25-30
minutes or until top is firm but springy to the touch. Remove from
oven and after a few minutes, turn out on a cooling rack. While the
cake is cooling, make the icing. Melt the chocolate as before, stir
in the other ingredients and mix well. Use the filling to sandwich
the sponge layers together and coat the top and sides of cake.
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Struelsel-Topped Pumpkin Pie
Ingredients:
1 9” pie crust
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
1/2 c. granulated sugar
2 eggs, slightly beaten
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
1/4 c. packed brown sugar
2 Tbsp flour
2 Tbsp butter
1/2 c. chopped pecans
Directions:
Heat oven to 425°. Place pie crust in 9 inch glass pie pan. In
large bowl, mix pumpkin, evaporated milk, granulated sugar, eggs,
spice and salt until well blended. Pour into crust lined pan. Bake
15 minutes. Reduce oven temperature to 350°; bake 15 minutes.
Meanwhile, in small bowl, mix together brown sugar, flour and butter
for streusel topping. Sprinkle streusel over pumpkin filling. Bake
15 to 20 minutes longer or until knife inserted in center comes out
clean. Cool completely, about 1 hour. Serve with whipped cream and
orange garnish.
Wine Recommendation: Mead
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Scarborough Fair Shortbread
Ingredients:
1 C. all purpose flour
1/4 C. plus 1/2 tbsp superfine granulated sugar
1/8 tsp salt
2 tsp finely chopped fresh flat-leaf parsley
1/2 tsp each finely chopped fresh sage, rosemary and thyme
1/2 C. unsalted butter, softened
1 egg white, lightly beaten
16 small fresh parsley leaves
16 very small fresh sage leaves
16 fresh rosemary leaves
16 (1-inch) fresh thyme sprigs
Directions:
Put oven rack in middle position and preheat oven to 375°. Stir
together flour, 1/4 cup sugar, salt and chopped herbs in a bowl, then
add butter and stir with a fork until mixutre forms a dough. Divide
dough in half and pat each half into a 7 inch round on an ungreased
baking sheet. Crimp edges of rounds and cut each into 8 wedges with
a sharp knife. Lightly brush with egg white and arrange 1 leaf of
each herb on each wedge. Brush herbs lightly with egg white and sprinkle
with remaining 1/2 tablespoon sugar. Prick each wedge once with a
fork. Bake until golden, 15-17 minutes. Recut wedges while shortbread
is hot, then cool completely on sheet on a rack.
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Honeyed Walnut Tart
Ingredients:
Tart: Crust:
3 C toasted walnuts, chopped 1 1/2 C flour
1 1/2 C packed brown sugar 1/4 tsp salt
2 Tbsp candied orange peel, chopped 7 Tbsp chilled unsalted butter
2 tsp lemon peel, grated 5 Tbsp ice water
1 1/2 tsp orange peel, grated
3 large eggs Glaze:
3 Tbsp honey 1 egg, whisked to blend with
3 Tbsp fresh lemon juice 2 tsp water
1 Tbsp orange-flower water
Directions:
For crust, blend flour and salt in processor. Add butter, using on/off
turns, process until mixture resembles coarse meal. Add ice water;
process until moist clumps form, add water by teaspoonfuls if dry.
Gather into ball; flatten into disk. Wrap in plastic; let stand 1
hour (do not chill). For filling, mix first 5 ingredients in medium
bowl. Whisk eggs, honey, lemon juice, and orange-flour water in another
medium bowl. Add egg mixture to nut mixture; stir until well blended.
Position rack in center of oven and preheat to 400°.
Roll crust out on lightly floured surface to 14-inch round. Transfer
to 11” tart pan with removable bottom, allowing crust to drape
over pan. Pour filling into crust, spreading evenly. Fold edges over
filling, pleating as needed. Brush with egg glaze.
Bake tart until filling is deep golden and almost set,
about 40 minutes. Transfer to rack; cool 15 minutes. Remove from tart
pan and cool completely. Cut tart into wedges and drizzle with melted
dark chocolate.
Wine Recommendation: Tawny Port or
Madiera
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Blueberry Mousse
Ingredients:
2 C fresh blueberries (or frozen)
1 Tbsp unflavored gelatin
1 Tbsp lemon juice
4 C whipped cream
1/4 C sugar
Directions:
In a saucepan combine 1 1/2 C blueberries and sugar. Crush berries
slightly. Heat and stir over medium heat until mixture turns to liquid.
Stir in gelatin. Remove from hat and scrape into a large bowl. Let
cool for 5 minutes. Remove chilled whipped cream from refrigerator.
Mix 1 C of whipped cream into berry mixture until well combined. Fold
in remaining whipped cream. Pour into wine glasses and chill.
Note - you can use any seasonal or frozen berries. Raspberries and
strawberries work very well also.
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Mixed
Berries with Mascarpone-Limoncello Cream
Ingredients:
3/4 C chilled whipped cream
1/2 8-ounce container mascarpone cheese
3 Tbsp plus 1/2 C sugar
3 Tbsp limoncello
8 C assorted fresh berries (blueberries, raspberries,
blackberries, sliced strawberries)
3/4 C raspberry preserves
1 Tbsp grated lemon peel
Directions:
Combine whipping cream, mascarpone, 3 Tbsp sugar, and limoncello
in large bowl. Beat until soft peaks form.
Combine all berries, preserves, lemon peel and remaining
1/2 C sugar in another large bowl;toss gently. Divide berry mixture
among 8 shallow bowls. Top with mascarpone cream mixture.
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Triple Chocolate Cookies
(makes 16 cookies)
Ingredients:
10 ounces bittersweet (not unsweetened) or semisweet chocolate,
chopped
1/2 C plus 2 tsp all purpose flour
3 Tbsp unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1 C plus 1 Tbsp sugar
5 Tbsp unsalted butter, room temperature
3 large eggs
1 1/2 tsp vanilla extract
6 ounces (1 C) semisweet chocolate chips
Directions:
Position rack in center of oven and preheat to 350. Line 2 large
rimmed baking sheets with parchment paper. Stir chopped chocolate
in top of double boiler set over simmering water until melted and
smooth; remove from over water. Cool melted chocolate 10 minutes.
Meanwhile, sift flour, cocoa powder, baking powder,
and salt into medium bowl. Using electric mixer, beat sugar and
butter in another medium bowl until crumbly. Add eggs, 1 at a time,
beating well after each addition. Continue to beat until mixture
is light, pale, and creamy, about 5 minutes. Add lukewarm melted
chocolate and vanilla and beat just until blended. Fold in dry ingredients,
then chocolate chips.
Drop cookie batter by 1/4 cupfuls onto prepared baking
sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at
a time, until tops are evenly cracked but cookies are not yet firm
to touch, about 16 minutes. Cool cookies completely on baking sheets.
Using metal spatula, carefully transfer 4 cookies to each of 4 large
resealable plastic bags, arrange in single layer. Freeze cookies
overnight.
To make ice cream sandwiches: Place
1 frozen cookie flat side up on work surface. Place 1/2 cup ice
cream (vanilla, mint or strawberry are fantastic, but choose your
favorite flavor) atop cookie. Using spatula or butter knife, gently
spread ice cream to cover cookie; top with another cookie, flat
side down and press gently to adhere. Repeat with remaining ice
cream and cookies, making 8 ice cream sandwichese total. Wrap and
freeze until firm, at least 4 hours or overnight.
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Spice Cake
Ingredients:
2 1/2 cups bleached all-purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup milk
3 large eggs
2 teaspoons vanilla extract
1 cup unsalted butter, softened to room temperature
2 cups dark brown sugar
Directions:
Adjust oven rack to middle position and heat oven to 350 degrees.
Grease and lightly flour a metal or disposable foil 9-by-13-inch
pan. Whisk dry ingredients and spices in a large bowl. Mix milk,
eggs and vanilla extract in a 2-cup measuring cup.
Beat softened butter into dry ingredients, first on low, then medium,
until mixture forms pebble-sized pieces. Add about 1/3 of the milk
mixture and beat on low until smooth. Add remaining milk mixture
in two stages; beat on medium speed until batter is just smooth.
Add the sugar; beat until just incorporated, about 30 seconds. Pour
batter into cake pan.
Bake until a cake tester or toothpick inserted into the cake's center
comes out clean, about 40 minutes. Set pan on a wire rack; let cool
for 5 minutes. Run a knife around the pan perimeter and turn cake
onto rack. Let cool.
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Dried Fruit Napoleons
Ingredients:
2 Tbsp butter
1/2 cup each dried fruits (figs, apricots, mangoes, cranberries)
2 C Total
1/3 tsp ground cinnamon
1 cup ruby port wine
2 each baking apples, Bartlett pears
1 8 ounce container low fat yogurt
1/4 cup honey
1/4 cup toasted, chopped pistachios
Directions:
Heat butter in large skillet over medium heat; add dried fruits.
Cook, stirring, until fruit is well coated; stir in cinnamon. Add
wine; cook until fruit is soft and wine has almost evaporated, about
5 minutes. Transfer mixture to a medium bowl; set aside to cool.
To serve, core and thinly slice apples and pears horizontally
to create rings. Place one apple ring on a plate. Top with 1 Tbsp
fruit filling; top with a pear ring, followed by fruit filling.
Repeat layering until you have two layers each of apple and pear,
ending with dried fruit filling. Top each serving with a dollop
of yogurt. Drizzle with honey; sprinkle with pistachios.
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Cranberry Creme Caramel
Caramel:
Scant 1/2 C granulated sugar
1 tbsp water
Custard:
4 C whole milk
1 C granulated sugar
1 vanilla bean
8 large eggs
5 large egg yolks
1 C dried cranberries
Directions:
Preheat oven to 315-degrees. For the caramel, pour the sugar inot
a medium-size, heavy bottomed frying pan and place over medium-high
heat. Make a dry caramel by letting the sugar cook until evenly
dark golden brown, 3-5 minutes. Remember the caramel will continue
to cook in the oven, while baking the custard, so do not make it
too dark or it will taste bitter. Occasionally stir the sugar with
a wooden spoon to remove any lumps. When the caramel has reached
the proper color, add water (it may splatter) to keep it from becoming
too hard. Mix the water and remove the caramel from the heat. Carefully
pour the hot caramel inot teh bottom of a 2-quart mold. It may be
necessary to tilt the mold from side to side so that the caramel
competely covers the bottom.
For the custard, pour the milk and 1/2 cup of the
sugar into a 2-quart saucepan. While the milk is heating over medium-high
heat, use a sharp paring knife to slice the vanilla bean in half
lengthwise. Separate the seeds from the outside skin by scraping
the bean with the knife. Place the skin and seeds in the heating
milk. Scald the milk mixture by heating it until bubbles start to
from around the edge of the pan. Remove from heat.
Place the remaining sugar, the eggs and yolks into
a large mixing bowl and whisk until well incorporated. Continue
to whisk while slowly pouring the hot milk into the egg mixture
and whisking until the mixture is smooth and homogenous in color.
Pour the mixture through a fine-mesh sieve to remove the vanilla
bean pieces and any overcooked eggs. Sprinkle the cranberries into
the bottom of the mold. Then pour the milk mixture into the mold.
Place the mold into a deep roasting pan and pour hot water into
the roasting pan approximately 1/2 way up the outside of the mold
to create a water bath. Place all in the oven in the middle position.
When baked correctly, the custard should tremble only
slightly when gently shaken. In a conventional ove, this could take
1 to 1 1/2 hours. If you detect any liquid under the skin, the custard
is underbaked. Pout back in the oven and check ever 10 minutes until
it is ready. If the custard begins to bubble during baking, reduce
the oven temperature 25 degrees.
Remove the mold from the oven and place on a wire
rack for 30 minutes. Refrigerate for a minimum 2 hours before serving;
it will finish setting in the refrigerator. Let waterbath cool before
removing it from the oven. To unmold the creme caramel; carefully
run a sharp paring knife around the inside of the mold to loosen
the custard. Invert a flat plate over it and pressing gently flip
them both so that the mold is on top. Gently lift off the mold.
You may need to tap the bottom of the mold to release the custard.
Creme caramel will keep in the refrigerator, well wrapped in plastic
wrap, for a couple of days.
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Triple Chocolate Mousse Cake
Vegetable-oil cooking spray
2/3 C all purpose flour
1/3 C unsweetened cocoa powder
2/3 C sugar
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 large egg, room temperature
1/4 C whole milk
3 Tbsp vegetable oil
1/2 tsp pure vanilla extract
Individual Chocolate Mousse (see next page)
2 ounces solid semisweet chocolate
Preheat oven to 350°. Place eight 6-ounce (3 1/2
inch diameter) ramekins on a rimmed baking sheet, and coat with
cooking spray; set aside.
Stir flour, cocoa powder, sugar, baking soda, baking
powder, and salt in the bowl of an electric mixer. Attach bowl to
mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla,
and 1/4 C water; mix on medium-low speed until smooth and combined,
about 3 minutes. Divide batter evenly among prepared ramekins. Bake
until a cake tester comes out clean, about 20 minutes. Transfer
to a wire rack; let cool completely. Run a knife around sides of
cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up
to 1 day.
Trim each cake to 1-inch high. Transfer to a baking
sheet lines with parchment paper. Cut eight 10 3/4 by 4-inch strips
of parchment paper. Wrap a parchment collar around base of each
cake, keeping bottom flush with baking sheet. Secure each collar
with tape; set aside. Transfer bittersweet-chocolate mousse to a
large pastry bag fitted with a large round tip (5/8” or 3/4”).
Pile a 1 inch layer of mousse into each parchment collar. Refrigerate
until mousse is set, about 20 minutes. Repeat with milk chocolate
mousse, piping on top of the bittersweet chocolate mousse. Refrigerate
at least 4 hours and up to overnight.
Microwave semisweet chocolate bar until slightly warm
but not melted, about 30 seconds. Scrape at a 45-degree angle with
a vegetable peeler, forming curls. Before serving cake, remove parchment
collars and garnish with chocolate curls.
Individual Chocolate Mousse
This recipe makes two kinds of mousse: bittersweet and milk chocolate.
3 1/3 C heavy cream
8 large egg yolks, room temperature
1/2 C sugar
1/4 C light corn syrup
7 ounces bittersweet chocolate, melted
2 tsp pure vanilla extract
Salt
7 ounces milk chocolate, melted
Put 1 2/3 cups cream into the bowl of an electric
mixer fitted with a whisk attachment; beat on medium-high speed
until soft peaks form, about 3 1/2 minutes. Transfer to a bowl;
refrigerate 1 hour.
Put 4 egg yolks into the clean bowl of the mixer fitted
with a clean whisk attachment; beat on high speed until pale and
frothy, 4 to 5 minutes. Meanwhile, bring 1/4 C sugar, 2 Tbsp corn
syrup, and 2 Tbsp water to rolling boil in a small, heavy saucepan
over high heat. Cook until clear, large bubbles form, about 1 minute.
Reduce mixer speed to medium-low. Carefully and slowly pour hot
syrup down side of bowl. Raise speed to medium-high. Mix until slightly
thickened, about 5 minutes. Stir in bittersweet chocolate, 1 tsp
vanilla, and a pinch of salt with a rubber spatula.
Add one-third of bittersweet chocolate mixture to
whipped cream; whisk to combine. Add remaining mixture whisking
until completely combined. Press through a large-mesh sieve into
a large bowl; discard any solids. Place in large pastry bag with
large round tip to be piped onto cake base.
Repeat entire recipe, substituting milk chocolate
for the bittersweet.
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Caramel-Cashew Brownie Cake
Cake:
1/2 C unsalted butter, cut into 8 pieces; plus extra for greasing
3 ounces unsweetened chocolate, coarsely chopped
1 C sugar
1/4 tsp salt
2 large eggs, at room temperature
1 tsp vanilla extract
3/4 C cake flour, sifted
3/4 C semisweet or bittersweet chocolate chunks
Caramel-Cashew Topping:
1/4 C cream
Approximately 40 store bought caramels
Pinch salt
1/2 Tsp vanilla extract
1/2 to 3/4 C raw cashews
Preheat oven to 350°. Line an 8-inch square baking
dish with a sheet of parchment paper. In the bottom of a double-boiler
set over simmering water, combine the butter and chopped unsweetened
chocolate. Stirring often, heat until melted and smooth. Remove
from the heat and stir in the sugar and salt. Add the eggs and vanilla
and stir until well blended. Fold in the sifted flour and stir just
until the flour disappears. Stir in the chocolate chunks. Pour the
batter into the prepared dish and spread evenly. Bake approximately
30 minutes or until a toothpick inserted into the center comes out
clean. Transfer to a wire rack to cool.
Pour the cream into the bowl of a double boiler. Unwrap
caramels and put them into the bowl. Stirring frequently to prevent
sticking, combine the cream and caramels until the mixture becomes
smooth. Take off heat and keep stirring until the caramel becomes
a little thicker and the mixture begins to cool. Add a pinch of
salt and the vanilla and stir. Coarsely chop the cashews and fold
them into the caramel mixture until nuts are completely coated.
Pour mixture over the cake and spread evenly.
Refrigerate until the caramel is set. Remove from
the pan by lifting with the paper. Cut into squares and serve. Can
be kept in air tight container in the refrigerator for 3-4 days.
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Port Cherries over Ricotta
Notes about the recipe: The natural sweetness of the
wine is enough for this light dish. And good to make at a time of
year where fresh fruit isn't available.
Ingredients:
3 cups ruby Port
1 cinnamon stick
1/2 vanilla bean
2 cups frozen sour cherries, thawed, drained, juice reserved
1 tablespoon cornstarch
3 tablespoons cherry juice
2 cups ricotta, drained
Directions:
In a saucepan, place the Port, cinnamon, and vanilla bean, and simmer
to reduce to 1 cup. Add the cherries and heat through. Mix the cornstarch
with 3 tablespoons juice drained from the cherries then stir it
gently into the Port and cherries and cook gently until thickened.
Place 1/3 cup ricotta into each of 6 dessert bowls, then top it
with the hot Port and cherry sauce.
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Apple-Oatmeal Crisp with Irish Whiskey Cream
1 stick cold unsalted butter, cut into pieces
2 pounds cooking apples, peeled, cored and sliced
2 tablespoons fresh lemon juice
1 cup packed light brown sugar
1 cup all-purpose flour
2 tablespoons Irish whiskey
1 teaspoon cinnamon
1/4 teaspoon cardamom
Pinch salt
1/4 cup Irish oatmeal
1/4 cup toasted, chopped walnut pieces
Preheat the oven to 375 degrees F. Lightly butter an 11 by 7-inch
baking pan and set aside.
In a large skillet, melt 3 tablespoons of butter over
medium-high heat. Add the apples, lemon juice, 1/2-cup of the brown
sugar and 1 tablespoon of the flour. Stir well, and cook for 5 minutes.
Add the whiskey, cinnamon,
cardamom and salt, stir well, and cook for 1 minute. Remove from
the heat.
In a large bowl combine the remaining flour, oatmeal
and remaining 1/2-cup sugar. Add the remaining 5 tablespoons of
butter, and with your fingers or a pastry blender, work the mixture
until it resembles coarse crumbs. Add the walnuts and mix well.
Place the apple mixture in the greased pan and sprinkle
the crumb mixture evenly over the top. Bake until golden brown and
bubbly, about 35 to 40 minutes. Serve hot with the Irish Whiskey
Cream. Serves 4-6.
Irish Whiskey Cream
1 cup heavy cream
1 tablespoon sugar
2 tablespoons Irish whiskey
Whip the cream until it begins to form soft peaks.
Add the sugar and whiskey and beat until stiff peaks form. Cover
and chill until needed. Yield: about 2 cups
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Kahlua Flan
3/4 cup sugar
4 large eggs
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 tablespoons coffee-flavored liqueur (recommended: Kahlua)
Mexican chocolate shavings and cocoa powder, garnish
Preheat the oven to 350 degrees F.
In a small saucepan, cook the sugar over medium heat
until it starts to melt. Lower the heat and cook until caramelized
to a golden brown. (Do not stir or touch the sugar, but swirl the
pan to melt evenly.)
Pour into a metal flan mold or 9-inch cake pan. Turn
the dish and swirl to evenly coat the bottom. Let caramel cool and
harden.
Place the dish in a larger roasting pan and add hot
water to come halfway up the sides of the baking dish. In a large
bowl, whisk the eggs. Add the condensed and evaporated milks and
Kahlua and whisk well to blend. Pour into the prepared pan. Bake
until set and just firm in the center but still jiggles slightly,
50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until
well chilled, at least 2 hours.
To serve, run a thin sharp knife around the rim of
the flan. Place a platter or large plate on top of the flan and
gently flip over so the plate is on the bottom. Lift away the mold.
Garnish with powdered cocoa and top with Mexican chocolate shavings.
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