martedì 30 aprile 2013
Chocolate Whiskey Mousse
http://bite-my-cake.blogspot.it/2012/02/cokoladni-mousse-s-whiskyjem-chocolate.html
Ingredients Serves 2
4 oz (120 g) good quality semi-sweet or bitter-sweet chocolate
2 tbsp (30 g) butter
2 tbsp strong coffee
2 tbsp (30 ml) whiskey
2 large eggs, separated
4 tbsp (60 g) sugar
1/2 cup (120 ml) heavy whipping cream
Garnish
whipped cream
cocoa powder
chocolate shavings
Melt chocolate with butter and coffee in a bowl set over a pan of simmering water. Remove from heat and stir in whiskey.
Whisk egg yolks with 2 tbsp sugar in a bowl set over a pan of simmering water, just to cook them slightly, until they become foamy. Combine them with chocolate mixture.
Beat egg whites with a pinch of salt until stiff peaks form. Gradually beat in 2 tbsp sugar. Add gently to the previous mixture.
Beat whipping cream until soft peaks form and add to the mixture. Combine well and divide among serving glasses. Refrigerate.
Garnish and serve chilled.
Ingredients Serves 2
4 oz (120 g) good quality semi-sweet or bitter-sweet chocolate
2 tbsp (30 g) butter
2 tbsp strong coffee
2 tbsp (30 ml) whiskey
2 large eggs, separated
4 tbsp (60 g) sugar
1/2 cup (120 ml) heavy whipping cream
Garnish
whipped cream
cocoa powder
chocolate shavings
Melt chocolate with butter and coffee in a bowl set over a pan of simmering water. Remove from heat and stir in whiskey.
Whisk egg yolks with 2 tbsp sugar in a bowl set over a pan of simmering water, just to cook them slightly, until they become foamy. Combine them with chocolate mixture.
Beat egg whites with a pinch of salt until stiff peaks form. Gradually beat in 2 tbsp sugar. Add gently to the previous mixture.
Beat whipping cream until soft peaks form and add to the mixture. Combine well and divide among serving glasses. Refrigerate.
Garnish and serve chilled.
Corned Beef Pies
http://www.donnahay.com.au/recipes/mains/pies-tarts/corned-beef-pies
Ingredients
40g butter
2 tablespoons plain (all-purpose) flour
⅔ cups (160ml) chicken stock
1 ¼ cup (310ml) milk
1 quantity corned beef+
1 cup (120g) frozen peas
2 tablespoons chopped flat-leaf parsley leaves
1 sheet store-bought puff pastry
1 egg, lightly beaten
Preheat oven to 200ºC (390ºF). Melt the butter in a saucepan over low heat. Add the flour and cook, stirring, for 5–7 minutes or until golden and sandy in texture. Gradually whisk in the stock and milk, increase the heat to medium and cook for a further 5 minutes or until thickened. Add 400g shredded corned beef, the carrots and half the onions, peas and parsley and stir to combine. Spoon into 4 x 1 cup-capacity (250ml) ovenproof dishes and place on a baking tray. Cut the pastry into 4 x 10cm rounds and place over the pies. Brush with egg. Top with remaining onions and bake for 20 minutes or until puffed and golden. Makes 4.
Ingredients
40g butter
2 tablespoons plain (all-purpose) flour
⅔ cups (160ml) chicken stock
1 ¼ cup (310ml) milk
1 quantity corned beef+
1 cup (120g) frozen peas
2 tablespoons chopped flat-leaf parsley leaves
1 sheet store-bought puff pastry
1 egg, lightly beaten
Preheat oven to 200ºC (390ºF). Melt the butter in a saucepan over low heat. Add the flour and cook, stirring, for 5–7 minutes or until golden and sandy in texture. Gradually whisk in the stock and milk, increase the heat to medium and cook for a further 5 minutes or until thickened. Add 400g shredded corned beef, the carrots and half the onions, peas and parsley and stir to combine. Spoon into 4 x 1 cup-capacity (250ml) ovenproof dishes and place on a baking tray. Cut the pastry into 4 x 10cm rounds and place over the pies. Brush with egg. Top with remaining onions and bake for 20 minutes or until puffed and golden. Makes 4.
lunedì 29 aprile 2013
Lemon Pistachio Cupcakes
http://www.jellypin.com/lemon-pistachio-cupcakes/
Ingredients
1 package NatureBox Lemon Pucker Pistachios
1 box of white cake mix
2 (3.4 ounce) packages instant pistachio pudding
⅓ cup vegetable oil
1¼ cup water
3 large eggs
2 cups heavy cream
⅓ cup white sugar
Preheat oven to 350 degrees and place cupcake liners in cupcake pan.
Grind Lemon Pucker Pistachios in a food processor or blender.
Combine cake mix and its ingredients according to package directions.
Add in pudding mix and combine well. Gently stir in ground pistachio nuts into batter.
Fill cupcake liners about ⅔rd full with cupcake batter.
Bake for approximately 18 minutes or until cupcakes are done.
Let cupcakes cool completely.
In a small bowl add cream and white sugar and beat until soft peaks form.
Add remaining package of pistachio pudding and mix until incorporated.
Frost cupcakes with pistachio cream mixture and store in the refrigerator until serving.
Ingredients
1 package NatureBox Lemon Pucker Pistachios
1 box of white cake mix
2 (3.4 ounce) packages instant pistachio pudding
⅓ cup vegetable oil
1¼ cup water
3 large eggs
2 cups heavy cream
⅓ cup white sugar
Preheat oven to 350 degrees and place cupcake liners in cupcake pan.
Grind Lemon Pucker Pistachios in a food processor or blender.
Combine cake mix and its ingredients according to package directions.
Add in pudding mix and combine well. Gently stir in ground pistachio nuts into batter.
Fill cupcake liners about ⅔rd full with cupcake batter.
Bake for approximately 18 minutes or until cupcakes are done.
Let cupcakes cool completely.
In a small bowl add cream and white sugar and beat until soft peaks form.
Add remaining package of pistachio pudding and mix until incorporated.
Frost cupcakes with pistachio cream mixture and store in the refrigerator until serving.
Mango-Mint Lassi with Indian Sweet Spices Recipe
http://www.succulentsmoothies.com/mango-mint-lassi-with-indian-sweet-spices-recipe/
Ingredients:
1 large mango – peeled, seeded, and diced
3 tablespoons brown sugar
2 tablespoons chopped fresh mint
1 teaspoon freshly ground star anise
1 teaspoon freshly ground cardamom
1 tablespoon lime juice
2 cups plain yogurt
3 sprigs fresh mint for garnish
Blend the mango, brown sugar, chopped mint, star anise, cardamom, lime juice, and yogurt in a blender on high speed until smooth. Pour into glasses and garnish with fresh mint sprigs to serve.
Ingredients:
1 large mango – peeled, seeded, and diced
3 tablespoons brown sugar
2 tablespoons chopped fresh mint
1 teaspoon freshly ground star anise
1 teaspoon freshly ground cardamom
1 tablespoon lime juice
2 cups plain yogurt
3 sprigs fresh mint for garnish
Blend the mango, brown sugar, chopped mint, star anise, cardamom, lime juice, and yogurt in a blender on high speed until smooth. Pour into glasses and garnish with fresh mint sprigs to serve.
Double Chocolate Cookies with a Peppermint Patty Surprise
http://www.recipefirst.info/2012/11/double-chocolate-cookies-with.html
Ingredients:
1 ½ cups flour
½ cup unsweetened cocoa powder
½ cup granulated sugar
¼ cup light brown sugar
1 teaspoon salt
½ teaspoon baking soda
1 ½ sticks (6 ounces) unsalted butter, slightly softened
1 egg
24 miniature peppermint patties, such as York, unwrapped and chilled
6 oz. white chocolate chips
Using an electric mixer, beat the flour, cocoa powder, both sugars, salt and baking soda on low speed. Beat in the butter, then the egg. Turn out the dough onto a large piece of plastic wrap and flatten into a disk; seal. Refrigerate until firm, about 1 hour.
Preheat the oven to 350 degrees F. Line 2 large cookie sheets with parchment. Working with 1 tablespoon of dough at a time, use your fingers to evenly encase each peppermint patty with dough. Place on the prepared pans and smooth the dough with your fingers. Bake, switching the pans halfway through, until just firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies on the parchment to a rack to cool completely.
Meanwhile, in a small bowl, microwave the white chocolate on high in 30-second bursts until creamy when stirred. Using a large spoon, drizzle the white chocolate over the cookies. Let cool completely before serving or storing.
Ingredients:
1 ½ cups flour
½ cup unsweetened cocoa powder
½ cup granulated sugar
¼ cup light brown sugar
1 teaspoon salt
½ teaspoon baking soda
1 ½ sticks (6 ounces) unsalted butter, slightly softened
1 egg
24 miniature peppermint patties, such as York, unwrapped and chilled
6 oz. white chocolate chips
Using an electric mixer, beat the flour, cocoa powder, both sugars, salt and baking soda on low speed. Beat in the butter, then the egg. Turn out the dough onto a large piece of plastic wrap and flatten into a disk; seal. Refrigerate until firm, about 1 hour.
Preheat the oven to 350 degrees F. Line 2 large cookie sheets with parchment. Working with 1 tablespoon of dough at a time, use your fingers to evenly encase each peppermint patty with dough. Place on the prepared pans and smooth the dough with your fingers. Bake, switching the pans halfway through, until just firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies on the parchment to a rack to cool completely.
Meanwhile, in a small bowl, microwave the white chocolate on high in 30-second bursts until creamy when stirred. Using a large spoon, drizzle the white chocolate over the cookies. Let cool completely before serving or storing.
domenica 28 aprile 2013
sabato 27 aprile 2013
Mexican Green Rice
http://noshmyway.com/2013/04/24/mexican-green-rice-recipe/
Ingredients Serves: 4
2 cloves garlic, minced
½ teaspoon coarse sea salt
1 cup low sodium chicken or vegetable broth
¾ cup salsa verde
⅛ cup chopped fresh cilantro
1 cup long grain rice
Spray a medium sauce pan with non stick spray and add the garlic.
cook for about 2 minutes.
Stir in the broth and the salsa verde add the sea salt and bring to a boil.
stir in the uncooked rice; reduce heat to low.
Simmer, covered for 20 to 25 minutes.
Remove pan from heat.
Remove the lid. Cover the pan with a clean kitchen towel. Replace the lid and let stand for 5 minutes.
remove the lid and the towel.
Add the cilantro, fluff the rice with a fork and serve.
Homemade Salsa Verde
http://noshmyway.com/2013/04/23/salsa-verde-recipe/
Ingredients Serves: 15
5 to 6 peeled tomatillos
1 avocado, peeled, seed removed and halved
½ cup purple onion, chopped
½ cup chopped fresh cilantro
½ jalepeno pepper, seeded and cut up
¼ cup water
⅓ cup lime juice
¼ teaspoon salt
¼ teaspoon sugar
In a food processor, or super duper blender, like my Ninja, combine the tomatillos, avocado, onion, cilantro, and jalepeno pepper.
Cover a pulse several times until all the ingredients are finely chopped.
Transfer to a bowl.
Stir in the water, lime juice, sugar and salt.
cover and chills for at least 2 hours.
Ingredients Serves: 15
5 to 6 peeled tomatillos
1 avocado, peeled, seed removed and halved
½ cup purple onion, chopped
½ cup chopped fresh cilantro
½ jalepeno pepper, seeded and cut up
¼ cup water
⅓ cup lime juice
¼ teaspoon salt
¼ teaspoon sugar
In a food processor, or super duper blender, like my Ninja, combine the tomatillos, avocado, onion, cilantro, and jalepeno pepper.
Cover a pulse several times until all the ingredients are finely chopped.
Transfer to a bowl.
Stir in the water, lime juice, sugar and salt.
cover and chills for at least 2 hours.
venerdì 26 aprile 2013
Kiwi Coconut Smoothie Shooters
http://www.foodwhine.com/2011/03/kiwi-coconut-smoothie-shooters.html
Whipped Coconut Cream Topping
1 can coconut milk (full-fat)
Whipped Coconut Cream Topping
1 can coconut milk (full-fat)
1 tbsp honey
1/2 tsp vanilla extract
Skim the cream off the top of the can of coconut milk. Set aside the liquid coconut milk to put in the smoothies. In a bowl combine coconut cream, honey and vanilla. Whip with an immersion blender
orhand mixer
. Place bowl in the freezer to firm it up while preparing the smoothies.
orhand mixer. Place bowl in the freezer to firm it up while preparing the smoothies.
Kiwi Coconut Smoothies
4 small kiwi fruit
Reserved coconut milk from whipped coconut cream topping
1 frozen sliced banana
1 handful of spinach
1/2 cup vanilla yogurt
honey, to taste
Cut kiwi in half and scoop out the fruit into a blender. Add remaining ingredients and blend until smooth. Give it a taste and add honey if it's not sweet enough, then blend again. Pour into shot glasses and top with whipped coconut cream topping.
Cranberry Ginger Fizz Cocktail
http://www.creative-culinary.com/cranberry-ginger-fizz-cocktail/
Ingredients
3/4 cup sugar
3/4 cup water
1 cup fresh cranberries
1 lemon, cut into wedges
1/2 orange, cut into slices
1 1/2 cups dry gin - Bombay Sapphire, Beefeater or Tangueray suggested
1 cup chilled Ginger Ale
4 mint springs
Bring sugar and water to a boil in a medium saucepan, stir until sugar is dissolved. Remove from heat; pour off all but one cup of syrup, reserving any extra for another use.
Heat the syrup to a boil and then reduce heat to medium. Add the cranberries and simmer for 2-3 minutes until they just begin to burst. Remove from heat and let cool in syrup.
Place 2 Tablespoons drained cranberries and 6 Tablespoons cranberry syrup in a large pitcher; add the lemon wedges and orange slices.
Using a muddler or wooden spoon, vigorously mash the fruit.
Stir in gin and let steep for at least 5 minutes.
Strain into a medium pitcher.
Fill 4 glasses with crushed ice and 1/4 cup ginger ale.
Fill a cocktail shaker with ice and then pour half the cranberry mixture into the shaker and shake vigorously for 10 seconds, strain liquid into two glasses. Repeat.
Mound additional ice on top of each glass and garnish with 3 candied cranberries and a mint sprig
Ingredients
3/4 cup sugar
3/4 cup water
1 cup fresh cranberries
1 lemon, cut into wedges
1/2 orange, cut into slices
1 1/2 cups dry gin - Bombay Sapphire, Beefeater or Tangueray suggested
1 cup chilled Ginger Ale
4 mint springs
Bring sugar and water to a boil in a medium saucepan, stir until sugar is dissolved. Remove from heat; pour off all but one cup of syrup, reserving any extra for another use.
Heat the syrup to a boil and then reduce heat to medium. Add the cranberries and simmer for 2-3 minutes until they just begin to burst. Remove from heat and let cool in syrup.
Place 2 Tablespoons drained cranberries and 6 Tablespoons cranberry syrup in a large pitcher; add the lemon wedges and orange slices.
Using a muddler or wooden spoon, vigorously mash the fruit.
Stir in gin and let steep for at least 5 minutes.
Strain into a medium pitcher.
Fill 4 glasses with crushed ice and 1/4 cup ginger ale.
Fill a cocktail shaker with ice and then pour half the cranberry mixture into the shaker and shake vigorously for 10 seconds, strain liquid into two glasses. Repeat.
Mound additional ice on top of each glass and garnish with 3 candied cranberries and a mint sprig
Irish Pina Colada Cocktail
http://best-recipes.salamandra-review.com/irish-pina-colada-cocktail/
Ingredients
3 ounces(90 ml) Irish cream liqueur
1½ ounces(45 ml) coconut milk
1½ ounces(crushed pineapple
Combine all ingredients together in blender.
Mix well.
Serve Irish Pina Colada cocktail in a cocktail glass without ice.
Garnish with chunks of skewered pineapple on top.
Ingredients
3 ounces(90 ml) Irish cream liqueur
1½ ounces(45 ml) coconut milk
1½ ounces(crushed pineapple
Combine all ingredients together in blender.
Mix well.
Serve Irish Pina Colada cocktail in a cocktail glass without ice.
Garnish with chunks of skewered pineapple on top.
giovedì 25 aprile 2013
mercoledì 24 aprile 2013
martedì 23 aprile 2013
Ham Soufflé with Asparagus
http://www.academiabarilla.com/italian-recipes/search-recipes/souffle-with-asparagus.aspx
Ingredients Servings 6
1 lb prosciutto cotto (cooked ham)
5 tablespoons bechamel
3 ½ oz grated Parmigiano Reggiano cheese
5 egg yolks
7 egg whites
7 oz asparagus tips
butter
Ingredients Servings 6
1 lb prosciutto cotto (cooked ham)
5 tablespoons bechamel
3 ½ oz grated Parmigiano Reggiano cheese
5 egg yolks
7 egg whites
7 oz asparagus tips
butter
Use a food processor to chop the lean meat of the prosciutto cut into pieces, then add 3 tbsp cold bechamel.
Pass the mixture through a sieve, collecting the puree in a bowl.
Add the remaining 2 tbsp of bechamel, grated Parmigiano Reggiano cheese and egg yolks.
Add the remaining 2 tbsp of bechamel, grated Parmigiano Reggiano cheese and egg yolks.
Whip the egg white separately until they form stiff peaks and then fold them into the bowl with the other ingredients.
Butter individual soufflé molds and layer them with the soufflé batter and the asparagus tips until you run out of ingredients. Start and finish with a layer of soufflé batter.
Flatten off the top and cook in a bain marie in a 350° F for about 30 to 35 minutes. Serve immediately.
lunedì 22 aprile 2013
domenica 21 aprile 2013
sabato 20 aprile 2013
Soba Noodle Soup Recipe with Tofu, Sweet Potato, Shiitake Mushrooms and Spinach
http://www.culicurious.com/soba-noodle-soup-recipe/
Ingredients:
4 oz soba noodles
1 T sesame oil
1 t sesame seeds
8 c vegetable stock
2 t kosher salt
1 lg sweet potato, peeled, halved length-wise and cut into 1/8" slices
3 c thinly sliced onion
1 c thinly sliced shiitake mushrooms
1 T sesame oil
8 oz firm tofu, cut into 1/2" chunks
1-6 oz bag baby spinach
While preparing ingredients, heat water to boil the soba noodles.
Once noodles are done, drain and cool with running water. When noodles are cooled and drained, toss with sesame oil and sesame seeds. Set aside for now.
In a soup pot, combine the stock and salt and bring to a simmer.
Add the sweet potato, onion and mushrooms. Stir well and continue to simmer for 10 minutes.
Gently stir in the tofu and cook for an additional 5 minutes. Test sweet potatoes to make sure they're tender.
If sweet potatoes are tender, turn off heat. If not, continue to cook for another 5 minutes.
Once the soup's off the flame, gently mix in the spinach and noodles. Allow to sit for 5 minutes so spinach can wilt and noodles heat then serve.
Notes:
Ingredients:
4 oz soba noodles
1 T sesame oil
1 t sesame seeds
8 c vegetable stock
2 t kosher salt
1 lg sweet potato, peeled, halved length-wise and cut into 1/8" slices
3 c thinly sliced onion
1 c thinly sliced shiitake mushrooms
1 T sesame oil
8 oz firm tofu, cut into 1/2" chunks
1-6 oz bag baby spinach
While preparing ingredients, heat water to boil the soba noodles.
Once noodles are done, drain and cool with running water. When noodles are cooled and drained, toss with sesame oil and sesame seeds. Set aside for now.
In a soup pot, combine the stock and salt and bring to a simmer.
Add the sweet potato, onion and mushrooms. Stir well and continue to simmer for 10 minutes.
Gently stir in the tofu and cook for an additional 5 minutes. Test sweet potatoes to make sure they're tender.
If sweet potatoes are tender, turn off heat. If not, continue to cook for another 5 minutes.
Once the soup's off the flame, gently mix in the spinach and noodles. Allow to sit for 5 minutes so spinach can wilt and noodles heat then serve.
Notes:
Prep time will be increased if you need to make vegetable stock.
venerdì 19 aprile 2013
Pineapple Upside-Down Cupcakes
http://www.thekitchenismyplayground.com/2012/08/pineapple-upside-down-cupcakes-2-sizes.html
Ingredients
Topping:
1 (14 to 15 oz.) can pineapple tidbits or rings*, drained with juice reserved
3/4 c. brown sugar
2 T. butter
1/8 c. pineapple juice, reserved from draining pineapple
1/4 tsp. ground cinnamon
A scant 3/4 c. sugar
1 1/2 tsp. baking powder
Pinch of salt
3 T. butter, at room temperature
1/2 c. whole milk (I also tried it with 2% milk, and it worked fine)
1 egg
1 tsp. vanilla extract
Prepare the Topping:
Combine brown sugar, butter, and pineapple juice in a small saucepan. Heat over medium heat, stirring frequently, until butter is melted and brown sugar is dissolved.
Remove from heat and stir in ground cinnamon. Set aside.
Prepare the Cupcake batter:
Ingredients
Topping:
1 (14 to 15 oz.) can pineapple tidbits or rings*, drained with juice reserved
3/4 c. brown sugar
2 T. butter
1/8 c. pineapple juice, reserved from draining pineapple
1/4 tsp. ground cinnamon
Vanilla Cupcakes: (or use your favorite vanilla cupcake recipe)
1 c. all-purpose flourA scant 3/4 c. sugar
1 1/2 tsp. baking powder
Pinch of salt
3 T. butter, at room temperature
1/2 c. whole milk (I also tried it with 2% milk, and it worked fine)
1 egg
1 tsp. vanilla extract
Maraschino cherries for garnish
Prepare the Topping:
Combine brown sugar, butter, and pineapple juice in a small saucepan. Heat over medium heat, stirring frequently, until butter is melted and brown sugar is dissolved.
Remove from heat and stir in ground cinnamon. Set aside.
Prepare the Cupcake batter:
Put the flour, sugar, baking powder, salt, and butter in a mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency. Gradually pour in half of the milk; beat until the milk is just incorporated.
Whisk together the remaining milk (1/4 cup), egg, and vanilla. Pour into the flour mixture and beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix.
Assembly & Baking:
Generously grease 14 muffin cups (or some ramekins**) with butter. Spoon a scant tablespoon of brown sugar topping into each muffin cup and top with pineapple. Spoon in cupcake batter until cups are 2/3 full.
Bake at 325 degrees for 20 - 25 minutes, or until light golden and the cake springs back when lightly touched. Cool slightly in the pan.
Remove cupcakes from the pan. For regular-sized cupcakes: While still warm, run a knife around the edge of each cupcake. Then gently scoop each cupcake out of its muffin cup with a spoon and place inverted on a platter. Spoon any pineapple bits and brown sugar topping that remain behind in the pan over the inverted cupcakes.
For oversized cupcakes baked in ramekins: While still warm, invert each ramekin on a platter. Let ramekins sit inverted until cupcakes release from the ramekin, or gently shake each ramekin until the cupcakes release. Remove ramekins.
Top with a maraschino cherry and serve warm.
Enjoy!
giovedì 18 aprile 2013
mercoledì 17 aprile 2013
Raspberry Lychee Sorbet Served with Champagne Recipe (Champagne Floats)
http://gourmandeinthekitchen.com/2012/raspberry-lychee-sorbet-champagne-recipe/
Ingredients
1 ½ cups/280g frozen raspberries
1 can (20 oz/565g) can of lychees packed in their own juices
A few drops of rosewater
Purée the raspberries with the lychees and their juices in a high speed blender or food processor until smooth.
Scrape the purée through a fine sieve into a bowl; pressing to discard the seeds.
Stir a couple drops of rosewater into the raspberry/lychee purée and pour into ice cream maker.
Freeze according to the manufacturer’s instructions until set, about 25-30 minutes.
Transfer the sorbet to a plastic container and freeze until completely set and firm, about 1 hour.
To make the floats: Place a small scoop of the sorbet into a glass.
Slowly pour the Champagne over the sorbet. Garnish each glass with fresh raspberries, if desired.
Serve immediately.
Ingredients
1 ½ cups/280g frozen raspberries
1 can (20 oz/565g) can of lychees packed in their own juices
A few drops of rosewater
Purée the raspberries with the lychees and their juices in a high speed blender or food processor until smooth.
Scrape the purée through a fine sieve into a bowl; pressing to discard the seeds.
Stir a couple drops of rosewater into the raspberry/lychee purée and pour into ice cream maker.
Freeze according to the manufacturer’s instructions until set, about 25-30 minutes.
Transfer the sorbet to a plastic container and freeze until completely set and firm, about 1 hour.
To make the floats: Place a small scoop of the sorbet into a glass.
Slowly pour the Champagne over the sorbet. Garnish each glass with fresh raspberries, if desired.
Serve immediately.
Pavlova
http://chefindisguise.com/2013/04/05/pavlova/
Ingredients
4 egg whites
Topping
1 pint heavy cream
Preheat oven to 180 degrees C
Line a baking sheet with parchment paper.
Draw a 9-inch circle on the parchment paper.
In a large bowl, beat egg whites until they hold soft peaks.
Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy.
Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers
Gently fold in vanilla extract, lemon juice, and cornstarch.
If you are worried about the meringue sticking to the parchment, sprinkle the parchment with a little corn starch
Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
Place the pavlova into the oven, immediately lower the heat to 150 C
Bake for 1 hour.When it’s ready it should look crisp around the edges and on the sides and be dry on top
Turn the oven off at the end of the cooking time and open the door slightly then leave the meringue in it until it completely cools this will prevent the meringue from cracking
In a small bowl, beat heavy cream until stiff peaks form; set aside.
Remove the paper, and place meringue on a flat serving plate.
Fill the center of the meringue with whipped cream, and top with fruit slices and drizzle with strawberry syrup
Ingredients
4 egg whites
1 1/4 cups white sugar
1 teaspoon vanilla extract
1 teaspoon vinegar
2 teaspoons corn starchTopping
1 pint heavy cream
Fresh fruit – kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice
Strawberry syrup
Line a baking sheet with parchment paper.
Draw a 9-inch circle on the parchment paper.
In a large bowl, beat egg whites until they hold soft peaks.
Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy.
Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers
Gently fold in vanilla extract, lemon juice, and cornstarch.
If you are worried about the meringue sticking to the parchment, sprinkle the parchment with a little corn starch
Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
Place the pavlova into the oven, immediately lower the heat to 150 C
Bake for 1 hour.When it’s ready it should look crisp around the edges and on the sides and be dry on top
Turn the oven off at the end of the cooking time and open the door slightly then leave the meringue in it until it completely cools this will prevent the meringue from cracking
In a small bowl, beat heavy cream until stiff peaks form; set aside.
Remove the paper, and place meringue on a flat serving plate.
Fill the center of the meringue with whipped cream, and top with fruit slices and drizzle with strawberry syrup
martedì 16 aprile 2013
Grilled Mozzarella Sandwiches
http://moderndaymoms.com/grilled-mozzarella-sandwiches/
Ingredients
1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3-inches by 4-inches
8 1/2-inch thick firm white sandwich bread
2 large eggs
1/2 cup heavy cream
1 teaspoon fresh thyme, leaves
1 teaspoon coarse salt
A grating of nutmeg
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares.
In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.
In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately.
Ingredients
1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3-inches by 4-inches
8 1/2-inch thick firm white sandwich bread
2 large eggs
1/2 cup heavy cream
1 teaspoon fresh thyme, leaves
1 teaspoon coarse salt
A grating of nutmeg
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares.
In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.
In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately.
lunedì 15 aprile 2013
Gelato alla vaniglia
Ingredienti
1 dl di latte intero
6 tuorli d'uovo
280 g di zucchero
40 g di destrosio
30 g di latte magro in polvere
100 g di panna fresca
1 bacca di vaniglia
scorza di limone
Per preparare un ottimo gelato alla vaniglia fatto in casa, il primo passo è fare scaldare il latte con la vaniglia e la scorza di limone.
Seguite i passi indicati dal nostro Chef Mario Grazia: aprite il baccello di vaniglia incidendolo nel senso della lunghezza, ed estraete i piccoli semi che si trovano all'interno. Aggiungete quindi i semi al latte. Se volete che il vostro gelato abbia un gusto di vaniglia più deciso, potete immergere nel latte l'intero baccello; altrimenti potete conservarlo per un'altra ricetta.
Aggiungete quindi al latte anche la scorza di limone.
Aggiungete quindi al latte anche la scorza di limone.
Mettete a scaldare sul fuoco il latte, a cui avrete aggiunto la vaniglia e il limone.
Nel frattempo preparate e mescolate gli altri ingredienti.
Unite allo zucchero il destrosio e il latte in polvere e mescolate bene; quindi, in un recipiente separato, unite i tuorli d'uovo alla panna.
Unite allo zucchero il destrosio e il latte in polvere e mescolate bene; quindi, in un recipiente separato, unite i tuorli d'uovo alla panna.
Quando il latte sarà caldo, aggiungetevi lo zucchero con il latte in polvere, e portatelo alla temperatura di 85°C. Controllate la temperatura del latte utilizzando un termometro per alimenti, come vi mostra il nostro Chef nel video della preparazione.
Solo quando il latte avrà raggiunto la temperatura di 85°C, aggiungetevi i tuorli d'uovo con la panna, e tenete sul fuoco ancora per una decina di secondi in modo da pastorizzare il preparato ed eliminare eventuali batteri.
Solo quando il latte avrà raggiunto la temperatura di 85°C, aggiungetevi i tuorli d'uovo con la panna, e tenete sul fuoco ancora per una decina di secondi in modo da pastorizzare il preparato ed eliminare eventuali batteri.
A questo punto dovete far raffreddare molto rapidamente il composto: travasatelo in un recipiente e subito immergetelo in una bacinella colma di ghiaccio e acqua.
Non appena si sarà raffreddato, potete trasferire il composto direttamente nella vostra macchina per il gelato, avendo cura di rimuovere prima la scorza di limone.
Diversamente, se avete un po' di tempo a disposizione, potete preparare il composto la sera prima, lasciarlo riposare tutta la notte in frigorifero, e metterlo nella macchina per il gelato il giorno successivo. Otterrete in questo modo un gelato più soffice e cremoso.
Quando il gelato sarà pronto, estraetelo dalla macchina e servite il vostro squisito gelato artigianale.
domenica 14 aprile 2013
Ponce Panini
http://www.cookistry.com/2013/04/ponce-panini-and-some-knives-for-you.html
Ingredients
Butter
Bread
Brown mustard
Thinly sliced ponce (recipe here)
Tomato slices
Baby spinach
Smoked mozzarella
Butter the sides of the bread that will be the outsides of the sandwich. Layer the ingredients. I like to have the cheese right next to the bread, and since I wanted the spinach to wilt a bit that was right next to the cheese.
Use a sandwich press to cook and smash the sandwich (don't smash too hard or you'll have spurting tomatoes) or grill the sandwich in a pan as you would for grilled cheese, until the bread is toasted an the cheese is melted.
Slice and serve while hot.
Ingredients
Butter
Bread
Brown mustard
Thinly sliced ponce (recipe here)
Tomato slices
Baby spinach
Smoked mozzarella
Butter the sides of the bread that will be the outsides of the sandwich. Layer the ingredients. I like to have the cheese right next to the bread, and since I wanted the spinach to wilt a bit that was right next to the cheese.
Use a sandwich press to cook and smash the sandwich (don't smash too hard or you'll have spurting tomatoes) or grill the sandwich in a pan as you would for grilled cheese, until the bread is toasted an the cheese is melted.
Slice and serve while hot.
sabato 13 aprile 2013
Pecan-Caramel Crunch Ice Cream
http://www.myrecipes.com/recipe/pecan-caramel-crunch-ice-cream-10000000353893/
Ingredients
Ingredients
- 3/4 cup quick-cooking oats
- 1 cup chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup firmly packed DOMINO Light Brown Sugar
- 1/4 cup butter, melted
- 2 cups firmly packed DOMINO Light Brown Sugar
- 3 cups milk
- 1 (12-ounce) can evaporated milk
- 1/2 teaspoon salt
- 4 egg yolks
- 4 cups whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons vanilla extract
- 1 (20-ounce) bottle caramel topping
- Garnishes: oat mix and waffle cone pieces
- Preheat oven to 350°. Stir together first 5 ingredients; spread in a thin layer on a baking sheet.
- Bake at 350° for 15 minutes. Cool completely on a wire rack. Process in a food processor until finely chopped; set aside.
- Stir together 2 cups brown sugar and next 3 ingredients in a large saucepan over low heat, and simmer, stirring often, 1 minute. (Do not boil.)
- Beat egg yolks until thick and lemon-colored. Gradually stir 1 cup hot brown sugar mixture into yolks. Add egg yolk mixture to remaining hot mixture; cook, stirring constantly, over low heat 2 minutes or until mixture begins to thicken. Remove pan from heat; stir in cream, condensed milk, and vanilla. Let cool to room temperature.
- Pour mixture into freezer container of a 6-quart hand-turned or electric freezer, and freeze according to manufacturer's instructions 5 to 7 minutes or until partially frozen. Layer top of ice cream evenly with oat mixture and caramel topping. Freeze according to manufacturer's instructions, 10 to 15 more minutes or until mixture is frozen. (If desired, remove mixture from freezer container, and place in another container. Return to freezer, and freeze 8 hours or overnight.)