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Cafe Latte Ice Cream
Creme Broulee
Chocolate Eclairs
Cream Puffs Cream Puffs
Choux Pastry
Pastry Cream
Vanilla Bean Pastry Cream
Crepe Blintz
Dark Chocolate Mousse
Caramel Apples
Tiramisu Tiramisu Mousse
Coconut Milk Rice Pudding Mango
Salted Caramel Custard
Pumpkin Flan
6 Desserts
Apple Fritters Pumpkin Doughnuts
Beignets
This Isn't Really An Apple Pear Shaped Dessert Peach Shaped Dessert Cherry Lemon
Jaffa Cakes
Clotted Cream
2 cups heavy cream
Cook cream in top of double boiler over simmering water until reduced by about half. It should be the consistency of butter, with a golden "crust" on the top. Transfer, including crust, to bowl. Cover and let stand 2 hours, then refrigerate at least 12 hours. Stir crust into cream before serving. Keep unused portions refrigerated, tightly covered, for up to 4 days.
Creme Anglaise
2 1/2 C milk, 1 C heavy cream, 2 vanilla beans (or 2 teaspoons vanilla extract *), 8 egg yolks, 3/4 cup granulated sugar
Place a medium bowl into a larger bowl filled with ice water. Place a fine mesh strainer inside the empty bowl. Set aside. Combine the milk and cream in a medium-sized saucepan. Split the vanilla bean down the center with the tip of a paring knife and scrap out as many of the seeds as possible. Place the seeds and entire vanilla pod into the milk mixture.
Bring mixture just to a boil. Remove pan from the heat. Allow the mixture to stand for at least 30 minutes allowing the vanilla bean flavor to infuse into the milk. Set aside.
In a medium bowl beat the yolks and sugar together until the mixture has thickened and is a pale yellow color. Remove the vanilla bean/pod. Bring the milk mixture just back to a boil. Add approximately 1/2 cup of hot milk mixture to the egg mixture to temper the yolks, mixing while adding the hot milk.
Then, while stirring constantly with a heat resistant spatula, add the egg mixture back into the pan with the remaining milk/cream mixture. Stir mixture constantly over medium-low heat until the mixture is the consistency of heavy cream or until you can draw a line with your finger along the back of the spoon and have the mixture leave a trail.
If the mixture stays separated and leaves a distinct path without the two sides running together the cream is finished. Immediately strain the finished cream through a fine mesh strainer into the iced bowl. *If using vanilla extract add it now. Stir occasionally until cooled. Store tightly covered for up to 2 days in the refrigerator.
Creme Fraiche
1 C heavy cream, 2 T buttermilk
Place the cream and buttermilk in a glass container. Let stand, uncovered at room temperature for 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Makes 1 cup.Cook's Note: Ultrapasteurized (sterilized) cream takes considerably longer to thicken than fresh cream.
Creme Patisserie (Pastry Cream)
3 C milk, Seeds scraped from one vanilla bean (*or 2 teaspoons vanilla extract), 8 egg yolks, 3/4 C granulated sugar, 6 T cornstarch sifted, 2 T unsalted butter softenedIn a 3 quart saucepan combine the milk and vanilla bean seeds.
Heat just below the boiling point (scalding). Using an electric mixer (with whisk attachment if available) beat the egg yolks and sugar in a large mixing bowl until they lighten in color. Stir in the cornstarch.
Pour about 1/3 of the hot milk into the egg mixture (this is called tempering), whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the saucepan back on the heat. Cook on medium high heat, stirring constantly with the whisk, until the mixture comes to the boil.
Reduce heat and boil for about 30 seconds, stirring constantly. Remove from heat and gently whisk in the butter. Strain the pastry cream into a bowl, place plastic wrap directly on the surface, and chill completely.
Can be made up to 3 days ahead. Makes about 3 1/2 cups.
Vanilla Pastry Cream with Variations
2 large eggs, 2 egg yolks, 1/2 C sugar, 1/3 C cornstarch, 2 C half-and-half, 2 T butter softened, 2 t vanilla
Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half-and-half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly.
Remove from heat; whisk in butter and vanilla. Cover and chill 4 hours before using. Makes 3 cups.
Variations:
Peanut Butter Pastry Cream: Omit 2 tablespoons butter, and stir in 1/3 cup creamy peanut butter.
Coffee Pastry Cream: Stir 1 tablespoon instant coffee granules in with half-and-half.
Grand Marnier Pastry Cream: Omit vanilla extract, and stir in 2 tablespoons orange liqueur.
Cannoli (pictured)
Shells:
3 C flour, 1/4 C sugar, 1/4 t cinnamon, 3 T shortening, 1 egg 1 egg yolk, 1/2 C sweet Marsala wine 1 tablespoon distilled white vinegar 2 tablespoons water 1 egg white 1 quart oil for frying, or as needed
Filling: 1 (32 ounce) container ricotta cheese, 1/2 C confectioners' sugar, 1 C chopped candied citron, 4 oz semisweet chocolate, chopped (optional)
In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water.
Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary.
Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes.
Roll dough around cannoli tubes, sealing the edge with a bit of egg white. Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed.
Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip.
Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
Filling; stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in the chopped citron and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.
FootnotesTips The cannoli tubes are crucial. Ask your local Italian grocer where you can get them. Many of the kitchen stores carry them. The tubes are hollow stainless steel, and 6 to 8 inches long. Having 2-3 people on cannoli duty helps keep the process moving along, with one person rolling and cutting, one person dusting, egging, and placing onto metal tubes, and one person frying the shells and removing shells from tubes for re-use. If you have 8 tubes on hand, the process will go well.
The filling can be made using grated orange and lemon zest instead of citron. Other variations include using small chocolate chips, maraschino cherries, or dipping the ends of cannoli in chopped pistachios.
Frangipane Pithivier
1 (17 1/3 ounce) package puff pastry sheets, thawed
3 eggs 1 tablespoon water
3/4 cup whole unblanched almond
1/2 cup sugar
6 tablespoons butter (no substitutes)
1/4 cup all-purpose flour
2 -3 tablespoons Amaretto chocolate syrup (optional)
Directions: 1 Preheat oven to 375°F. 2 Mix 1 egg with water, set aside. 3 Place almonds and sugar in food processor. 4 Cover and pulse on and off until finely ground, about 1 minute. 5 Add 1 egg and continue to pulse until smooth paste forms. 6 Add butter, a little bit at a time, pulsing after each addition. 7 Scrape down sides of bowl. 8 Add remaining egg and pulse until smooth. 9 Add flour and Amaretto and pulse until just blended. 10 Unfold 1 pastry sheet. 11 Place sheet in 9" tart pan. 12 Top with almond mixture. 13 Unfold remaining pastry sheet and place on top. 14 Trim pastry sheet to fit. 15 Crimp edges and cut decorative slits in top. 16 Brush with egg mixture. 17 Bake 45 minutes or until golden brown. 18 Cool in pan on wire rack. 19 Serve with Chocolate Almond Sauce, if desired.*. 20 *If using, divide amount of almonds in half and save one half to garnish the slices of the tart.
Cherry Almond ClafoutiProcess: 1/2 C Almonds
Add: Nuts and 1 1/4 C Milk and simmer. Let steep 30 minutes. Strain
Heat oven 375
Butter 10in glass pie dish and sprinkle 1T Sugar.
Scatter 2C Dark Cherries (pitted) on dish.
Whip: 3Lg Eggs (room temp), Almond extract and salt.
Add:1/4C Flour
Pour over cherries and bake 30 minutes (till knife comes out clean)
Cool
Coconut Dates2 lbs. pitted dates, 2 C coconut shavings, 1/4 C unsalted butter, 1 lb. toasted almonds, 1/2 C warm water, 1 t sugar
Toast the almonds and set aside.
In a medium sauté pan, melt butter and add sugar. Add water and place dates in mixture over low heat for 5 to 10 minutes. Remove from heat and allow to cool.
Take each date and form into rectangular, finger shape. Place an almond in the center of the date, then proceed to roll in coconut shavings.
Coffee Dates14 oz stoneless dates, 15 fl oz strong black coffee, 10 cardamom pods, 1 heaped teaspoon sugar
Put the dates in a large bowl. Brew the coffee, measure out the correct amount in a measuring jug and add the sugar to it. With the handle of a knife gently crush the cardamom pods and their seeds. Add these to the coffee.
Stir the coffee mix until the sugar has dissolved. Taste and add a little more sugar at this point if the coffee is too bitter - it should still have a bit of a ‘bite’, however.
Note: If using coffee liqueur, add this first and adjust the amount of sugar accordingly. Leave the coffee to stand for 5 minutes to allow the flavors to develop before pouring over the dates through a sieve. Discard the cardamom pods and seeds.
Let the coffee cool for about 10 minutes before transferring the bowl to the fridge 24 hours to chill. Serve with thick yogurt or quark to offset the dessert’s sweetness.
Fruit CompoteDissolve 3 C water and 1 C Sugar on stove.
Add: 1pound dried fruit, 1C Riesling wine, 1 orange sliced thin, 1 lemon sliced thin, 1/2 C raisins, 1/2 C dried cherries/cranberries, 8 cloves, 4 cinnamon sticks.
Simmer till fruit is tender and water is syrup about 20 minutes.Mix in grapes. Cool and discard cinnamon and cloves. Works well with crepes.
CrepesMix in blender: 1 C milk, 1/3 C water, 1C flour, 3 Lg eggs, 3 T butter melted, 1 T sugar salt.
Let to sit 15 min to a day.
Fruit CrispPreheat 375
Combine: 24oz Mixed Berries (frozen)1/4C Sugar1/4C Flour1T Lemon Juice.
Put into 9in glass pie dish.
Mix:3/4C Flour3/4C Oats2/3C Brown Sugar Spices (Cinnamon, ginger, nutmeg) Salt.
Rub in 7T chilled butter.
Top fruit and bake 1 hour.
Serve with ice cream
Fruit Cobbler
1 C flour, 2 t baking powder, 3/4 C sugar, 3/4 C milk, 1/4 C butter
2 C sliced fresh peaches
(with peaches I like a dash of almond flavoring. Or Cinnamon)
Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish.
Blend together flour, baking powder, sugar, and milk.
Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.
Cherry Almond CrispPreheat 375
Generously butter 13X9 glass baking dish.
Mix:2ea 1# cans pitted red tart pie cherries drained3/4C Brown Sugar3T Tapioca1T Kirsch or brandy
Let stand 15 minutes, stirring occasionally.Put into dish and bake 50 minutes and cool.
Preheat oven again 375
Toss 2/3C whole Almonds with Almond ExtractMix:Almonds, 1/2C Flour, 1/3C Brown Sugar and 1/3C Oats.
Rub 1/2 stick Butter.
Top fruit and bake 25 minutes.
Date Pudding with Toffee Sauce
Pudding
1 3/4 cups packed pitted dates2 cups water1 1/2 teaspoons baking soda2 cups flour1/2 teaspoon baking powder1/2 teaspoon ground ginger1/2 teaspoon salt3/4 stick unsalted butter, softened (6 tbl.)1 cup sugar3 large eggs
Sauce3/4 cup + 2 tbl. unsalted butter1 1/2 cups packed light brown sugar1 cup heavy cream1/2 teaspoon vanilla
Make pudding: Preheat oven to 375ºF and butter and flour an 8-inch square baking pan knocking out excess flour. Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water [uncovered] 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes. While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy.
Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well. Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack.
Make sauce while pudding is cooling: In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm. Cut warm pudding into squares. Serve with ice cream and warm sauce. Serves 6
FlanMaking the CaramelSugar can be cooked two ways: "wet" or "dry." Wet cooking is the easier method, because it gives you greater control over the degree of caramelization.
Sugar and water are brought to a boil; the water boils away and the sugar changes from pale gold to amber to brown.You can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils.Dry cooking usually involves adding an acid, such as lemon juice, to keep the sugar from crystallizing.
Toss the lemon juice with the sugar until it's the consistency of wet sand.Heat the sugar until it melts. Don't stir, which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that's starting to brown.For either method, as soon as the caramel reaches a deep golden brown, remove it from the heat and pour it into the dish or dishes in which you will be baking the flan. (It will continue to cook once you pull it off the heat, so don't let it get too dark or the caramel will taste bitter and burnt.) Be very careful to avoid burns.
Making the CustardSome recipes call for sweetened condensed milk while others use cream or whole milk. A flan made with sweetened condensed milk will be slightly denser than one made with milk or cream. Likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. Experiment with different ingredients and recipes to find the one that suits your tastes.
Place the milk, solid flavoring--vanilla bean, cinnamon stick, citrus zest--and sugar into a large saucepan. (Liqueurs and extracts are added after the mixture cooks).Bring to a simmer over medium heat, stirring occasionally.While the milk mixture heats, whisk the eggs until pale yellow. Don't over-mix the eggs: you don't want the eggs to become foamy, because the air bubbles affect the texture of the finished product.In a slow stream, pour the hot milk mixture into the bowl of eggs, whisking constantly.Pour the custard base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture in your flan.Stir in extract or other flavorings.Divide the custard equally between your caramel-coated dish or ramekins.
Baking the flanBaking custards in a water bath is crucial, due to their delicate nature. The water insulates the custard and keeps it from cooking too fast, which causes cracks in the finished flan and a rubbery texture. Lay a dishtowel on the bottom of a roasting pan, place the flan dish or dishes on top of the towel, and then fill the pan with boiling water about halfway up the sides of the custard cups.
Out of the ovenThe flan is ready to be removed from the oven when it has begun to set. Gently shake the pan: the centers of the custard should jiggle slightly. You can also insert the tip of a knife into the custard near the center; if the flan is still liquid, it needs more time in the oven. When the flan has begun to set, remove the roasting pan from the oven, being very careful not to spill the hot water. Let the flan cool while sitting in the water bath, until the ramekins are cool enough to handle. Refrigerate before serving.
Serving the dessertThe caramel, which set up hard in the bottom of the dish, will have softened due to the moisture in the custard. You should be able to slip each custard out of its cup with ease: run a butter knife or the tip of a paring knife around the edge of the ramekin to release the flan. Invert a small dessert plate over the ramekin, turn it over, and gently remove the dish. You should have a creamy, picture-perfect flan crowned with a syrupy golden caramel.
VariationsFlan is a perfect canvas for a dessert-lover who enjoys experimenting with flavors!
Vanilla flan can be made marvelous by using a vanilla bean in place of the extract.Slice the bean in half, scraping out the seeds with the tip of the paring knife.Add the vanilla bean and seeds into the warming milk and let it infuse; remove it before whisking the hot milk into the eggsMixing approximately 1/4 cup of ground coffee into the warming milk mixture makes coffee-flavored flan--but be sure to strain the coffee grounds out of the flan before baking.
Fruit Kebabs with Lime CreamSkewer:Papaya, Pineapple and bananasCoat w 1T Lime Juice
Lime Cream:1C Sour Cream, 2 T Lime Juice, 2T Sugar and 1 1/2t grated lime peel.
Jasmine Rice Pudding with Coconut1/2 cup uncooked jasmine rice 1/4 cup sugar 2 1/2 cups milk 1/2 teaspoon ground cinnamon 1/2 cup sweetened flaked coconut 1 teaspoon vanilla extract
In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.
Meanwhile, preheat oven to 300 degrees F (150 degrees C). Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown. Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.
Maple Brown Sugar Crème Brûlée
makes 6
2 ½ cups heavy cream1 vanilla bean, split and scraped4 egg yolks8 teaspoons dark brown sugar, plus 6 teaspoons8 teaspoons maple syrup
1. Preheat the oven to 300 degrees F.2. Place the vanilla bean seeds and the pod itself with the cream in a saucepot. Heat until little bubbles form around the sides of the cream in the pot.3. Boil a kettle of water.4. Meanwhile, beat the yolks and sugar together until the yolks become a pale yellow color (I use an electric handheld beater). Whisk in the maple syrup.5. Add a little bit of the hot cream to the egg yolks and sugar, using an electric beater to combine.6. Decant the custard mixture into 6 oven-safe ramekins. Place the ramekins in a baking dish.7. Remove one ramekin and fill the baking dish halfway up the sides of the ramekins with the boiling water. Replace the ramekin, and place the whole lot in the oven.8. Bake for 40 minutes. Then, remove the crème brûlée from the oven, and leave in the water bath on the counter until everything comes to room temperature. Refrigerate until completely set, preferably overnight.9. When you are about to serve the crème brûlée, scatter the top of each custard with 1 teaspoon of dark brown sugar, and use a torch to gently caramelize the sugar.
Tapioca Pudding
Look at the instructions on the package of tapioca that you buy. Some small pearl tapioca requires overnight soaking in water. If your package has that requirement, reduce the milk in the recipe to 2 1/2 cups from 3 cups.
1/2 cup small pearl tapioca 3 cups whole milk 1/4 teaspoon salt 2 eggs 1/2 cup of sugar 1/2 teaspoon of vanilla
1 Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually.
2 Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).
3 Return eggs to pan with tapioca. Slowly bring mixture barely to a boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Serve either warm or chilled.
Note: If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.
Serves 4-6.
Toffee PuddingHeat oven 350.Butter 6 custard cups.
Mix:3/4C Sugar and 1/2 stick Butter.
Add and beat 2 minutes:1 Lg Egg.
Sift in and beat 1 minute:1 1/2C Flour and 1t Baking Powder
Mix in metal bowl:1 1/4C Boiling Water, 1C dates, 2t Esspresso Powder, Vanilla and 1t Baking Soda.
Add egg/butter and mix till blended.
Fill custar cups and bake 30minutes till firm. Cool 10 min.
Preheat Broiler. Pour Sauce over and broil till brown. (2min)
Sauce:1/3C Brown Sugar, 3T Butter and 2T Whipping Cream
Zeppole (fried donuts)
2 quarts vegetable oil for frying
1 cup all-purpose flour 2 teaspoons baking powder 1 pinch salt 1 1/2 teaspoons white sugar 2 eggs, beaten 1 cup ricotta cheese 1/4 teaspoon vanilla extract
1/2 cup confectioners' sugar for dusting Heat oil in a deep-fryer to 375 degrees F (190 degrees C). In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky. Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.
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