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Chocolate Cloud Cake
Submitted by brianjwood on March 10, 2007 at 12:10 pmDESCRIPTION
Chocolate Cloud CakeSUMMARY
Yield 0 File under cakesINSTRUCTIONS
Method1. Preheat the oven to 180°C/gas 4.
2. Line the bottom of a 23cm Springform cake tin with baking parchment.
3. Melt the chocolate either in a double boiler or a microwave, and then let
the butter melt in the warm chocolate.
4. Beat the 2 whole eggs and 4 egg yolks with 75g caster sugar, then gently
add the chocolate mixture, the Cointreau and orange zest.
5. In another bowl, whisk the 4 egg whites until foamy, then gradually add
the 100g of sugar and whisk until the whites are holding their shape but not
too stiff.
6. Lighten the chocolate mixture with a dollop of egg whites, and then fold
in the rest of the whites.
7. Pour into the prepared tin and bake for about 35-40 minutes or until the
cake is risen and cracked and the centre is no longer wobbly. Cool the cake
in its tin on a wire rack; the middle will sink as it cools.
8. When you are ready to eat, place the still tin-bound cake on a cake stand
or plate for serving and carefully remove the cake from its tin. Dont worry
about cracks or rough edges: its the crater look were going for here.
9. Whip the cream until soft and then add the vanilla and Cointreau and
continue whisking until the cream is firm but not stiff.
10. Fill the crater of the cake with the whipped cream, easing it out gently
towards the edges of the cake, and dust the top lightly with cocoa powder
pushed through a tea-strainer.Cooks note: On days when I want the warmth of the hearth rather than the
hurly burly of the city streets I stay in and read cookery books, and this
recipe comes from just the sort of book that gives most succour, Classic
Home Desserts by Richard Sax. The cake itself (which was the pudding I made
for last New Years Eve dinner) is as richly, rewardingly sustaining: a
melting, dark flourless chocolate base, the sort that sinks damply on
cooling; the fallen centre is then cloudily filled with softly whipped cream
and sprinkled with cocoa powder. As Richard Sax says intensity, then
relief, in each bite.You can make this into an Easter Nest Cake by folding 200g/7oz melted chocolate into the cream topping and dotting with the sugar-coated eggs instead of the cocoa. Leave the Cointreau out of both the cake and the cream.
Ingredients
250g/9oz dark chocolate, minimum 70% cocoa solids
125g/41/2oz unsalted butter, softened
6 eggs, :2 whole, 4 separated
175g/61/2oz caster sugar
2 tbsp Cointreau, (optional)
1 orange, grated zest only (optional)For the cream topping
500ml/17 USfl.oz double cream
1 tsp vanilla extract
1 tbsp Cointreau, (optional)
0.5 tsp unsweetened cocoa powder, for sprinklingChocolate Cloud Cake
By Nigella Lawson
From Nigella Bites
Richly dark chocolate cake contrasts a lightly whipped cream topping in this
decadent creation, made by Nigella LawsonServings: 8-12
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 40 minutesChoc Chip Cookies
Submitted by brianjwood on August 02, 2002 at 8:51 amDESCRIPTION
Choc Chip CookiesSUMMARY
Yield 0 File under Cookies Brownies BarsINSTRUCTIONS
Another Freebie Recipe
Chocolate Chocolate Chip Cookies
recipe by: Kathy BrandtMakes 4 dozen
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready in: 45 MinutesAverage Rating:
*****
46 Ratings
37 Reviews" These cookies are great...you get a double dose of chocolate! My kids love them. "
Ingredients
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3 Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.POT ROAST: THE CADILLAC OF COMFORT FOOD
Submitted by grizzlybiscuit on May 26, 2005 at 8:36 amThere are so many influences from so many different places that have contributed to this recipe and style of cooking, I wouldn't be able to tell you from whence it came! It is basically a classic French technique. Plus many years working for Germans who are the masters at braising meat! I pretty much use bottom round, eye round, or brisket for this preparation. This is kind of more of a winter item but can be served year round!
beef eye round ,bottom round or beef brisket
mirepoix:
3 pieces of carrots
3 pieces celery(both coarsely chopped),...the green tops of leeks work wonderfully here also !!!
1 large onion skins and all (also chopped coarsely)browned beef stock-approximately 3 quarts or enough to cover the meat barely
tomato paste OR canned tomatoes and the juice (2-3 large Tbs.) OR 1 28 oz. can of diced tomatoes and juice
2 cups of Burgundy Red wine or a good Cabernet will work fine here!
a whole bulb of fresh garlic, cut crosswise in half (just throw it in the pot; you don't even have to peel it!)Spices:
about 3 or 4 bay leaves
2 TBSP thyme leaves
1 TBSP whole black peppercorns
a handful of parsley stems if you have them
1 TBSP of juniper berries (optional)a little all-purpose flour for dredging
some canola oil
kosher salt & freshly ground black pepperone large cast iron skillet, dutch oven, or braising pot with lid
Place your pan on the stove, and get it good and hot, then add a little canola oil.
Season the meat with salt & pepper and dredge it in some flour, shaking off the excess, and place it in the very hot pan, browning it on all sides. This will sear the meat and help seal in the juices and give flavor to the sauce! Do not play with the meat too much as it's browning, only turning it occasionally or you won't get any color! When the browning process is almost over, add the veggies and brown them too.
You might need a pinch more oil. This is why I don't bother trimming too much of the fat off the meat initially, because you will most likely need it anyway and can just skim it off the top later.
When everything is almost browned, add your tomato paste, and cook that for about 5 minutes. Now add the red wine! Cook this for 10 minutes, then add enough hot beef stock until the meat is just about covered. Bring the whole thing to a boil. Put a lid of some kind on top of it, and place it all in a 350 degree oven and cook for about 2-3 hours, depending on the size of the cut of meat.I like to check it every half hour or so to make sure it is not cooking too vigorously (a very slight boil is best) and if I have to, I adjust the temperature.
To check to see when the meat is done, just stick your roast fork right into the thickest part of the center of the meat. If it goes in and out with just a little resistance, then the meat is ready! If you struggle with it a little, then just cook it about another 15 minutes or so and check it again. It is always better to over rather than under cook this preparation!!
For the sauce or gravy, whichever you prefer, remove the meat to a warm platter and tent it with a piece of aluminum foil. Strain all the remaining stock into another pot.
Discard all the solids at this point, and bring to a boil. Skim all the excess fat off the top, and then taste the stock. If it tastes a little weak, then you can reduce it on the stove for a bit to remove some of the water and fortify the stock, or if you don't think you have enough volume, then just add a little salt or beef base to it along with some black pepper until you get the right flavor.
Now thicken it with some brown roux (equal parts melted butter or fat and flour by weight cooked until it looks and smells like peanut butter), & then add it to the stock little by little, vigorously whipping with a wire whisk as you go to prevent lumps, until you almost have it thick enough. Now, just simmer the sauce for 5 or 10 minutes or so until it thickens up, and then adjust the seasoning, if necessary, and then strain.Go easy with the roux! You can always add more if you have to, but if you have added too much, then you will eventually have to add more water to thin it down again, and that will cause you to lose all the flavor in your gravy! This is bad!!!! So just be patient when thickening the sauce and you will be fine!
Starches that go well with this are:
1. noodles with poppy seed or parsley chopped
2. spaetzle- fresh grated ementhaler or gruyere and a dash of gravy, with a few gratings of fresh nutmeg & chopped parsley, or just plain sautéed in butter
3. pot pancakes w/apple sauce and sour cream
4. bread dumplingsVeggies that go well with this are:
1. braised red cabbage
2. brussels sprouts with bacon and onions
3. sautéed white cabbage with caraway
4. sauerkraut with diced ham & apples & green onionsBetter to overcook it than undercook it!
Be careful not to add too much tomato paste. You can always add more, but you can't take it out once it's in there!
Keep an eye on the salt too! Same there...you can always add more!
Try to set it up so you're done about a half an hour ahead of time, so the meat can settle down (Internal temp and pressure); it will slice more easily for you!
comments
Submitted by dachshundlady on Thu, 2011-09-08 14:09.
Grizz, I just put this and the spaetzle recipe in my recipe box. I have a pot roast recipe from Taste of Home that included homemade noodles; it is one of my son's favorite meals. This looks just outstanding.MACERATED MIXED SUMMER BERRIES
Submitted by grizzlybiscuit on July 04, 2005 at 5:47 amThe combination of fresh seasonal fruit, sugar and liqueurs goes well alongside countless desserts! The potential combo's of fruit is endless here, or just use your favorite one by itself! Creme de Cassis is my liqueur of choice with mixed berries. It is made from black currents, and in combination with the fruit is a marriage made in heaven!
EQUIPMENT:
1 large mixing bowl; 2 spoons to mix with; preferably. a glass bowl or container to store the fruit in to macerate1 cup of washed, hulled and sliced fresh strawberries
1 cup of washed and picked over fresh blueberries
1 cup of washed fresh raspberries
1 cup of washed fresh blackberriesEnough liqueur to barely cover the berries: I will use Creme de Cassis first. Grand Marnier, vodka, tia Maria, triple sec ,creme de cerise, brandy, amaretto ,frangelico, anisette, and cointreauto, to name a few, are some other options
1 cup of white granulated sugar (The amount can vary according to your taste and the same with the liqueurs.)
Whole sticks of cinnamon, star anise, whole cloves, Allspice, ,etc. are optional.Wash all the fruit under cold running water in a small strainer, one type at a time, adding them all together in the mixing bowl.
Add the sugar and toss very gently!!! You don't want to be overly rough with the fruit or it will fall apart into one big mess. You do want each fruit to somewhat hold onto its identity.
Now add the liqueur and any other flavors, and cover with plastic and let sit in the fridge at least overnight and up to 2-3 days. During this time, some of the juice from the fruit will leach out and mix with the liqueur and help to dissolve the sugar, and soon all these flavors will eventually marry together as one.
The all-time favorite here is strawberry shortcake!
Other options are:
Over ice cream with side of lady fingers
Served alongside pound cake
Plain ol' ice cream sundaes
In Sunday brunch smoothies with bananas, yogurt, and orange juice
Served over plain cheese cake
Over any kind of yellow or white layer cakeHOMEMADE CRANBERRY SAUCE
This is such a simple recipe to make and sometimes can even steal the show from the bird.
Take about a one foot stretch of cheese cloth and rinse it under cold water. Open it up and fold it into a square.Put in the center:
2 cinnamon sticks
1 Tbs. whole cloves
1 Tbs. whole black peppercorns
A couple of pieces of whole allspiceWrap it up and twist it at the top and tie it with kitchen twine with enough to also tie it to the handle of the pot.
When the recipe is finished, you can put it in some hot water in a small cup and put it in the center of the table; this will give off a nice aroma in the room.
Take 2 large oranges and take a potato peeler and peel the outside skin off all the way around leaving the white pith behind, which will make the sauce bitter. If you want to take this one step further, you can by putting the zest in boiling water for about 15 seconds, and then draining it. This will remove even a little more of the bitterness and help release some of the oils in the skin. Julienne the zest thinly in 1" lengths and set aside.
Now section the oranges to remove all the pulp and seeds. Take the remainder of the oranges and squeeze out the remaining juice into the pot. Set the sections aside.
2 x 12 oz. bags of fresh cranberries (rinsed), about 6 cups
2 cups of potable water (from a Brita pitcher etc.)
2.5 cups sugar
zest, juice, and sections from 2 large navel oranges
1 package of sugar free Jell-O (strawberry or raspberry 3 oz.)Note: The amounts of sugar can vary according to your taste. The same goes for the water, as to how thick you want the sauce to be.
Bring the water to a boil, back [take?] out enough to dissolve the Jell-O, and then add it back into the big pot. Add the berries, the bouquet of spices, and the rest of the ingredients--except for the orange sections--& cook for about 5 minutes or until the berries start to burst.
Simmer for a few minutes until the right consistency is reached, and then remove the bouquet of spices and fold in the orange sections gently. Chill overnight. It will thicken slightly when fully chilled.
1. It you have too much, it freezes well.
2. Great with hot biscuits and farm fresh butter in the morning!
3. Perfect in turkey or chicken salads.
4. Makes a great ingredient in breakfast smoothies.
5. Use as a spread on club sandwiches.
6. Use as a garnish for cream of chicken soup.
7. Great as a sauce for any type of poultry based deep fried croquettes.
8. A perfect topping for cheese cake.
12. Great with curried chicken and mushroom crepes
14. As a sauce served warm over Vanilla ice cream with toasted almonds[Uploader's note: 9, 10, and 13 appear to have been omitted.]
CARROT CAKE COOKIE SANDWICH with CREAM CHEESE FILLING
Submitted by grizzlybiscuit on March 21, 2005 at 1:37 amI saw this in the April '2004 issue of Gourmet Magazine and thought Wow! Why haven't I seen this before now!! If you love Carrot Cake this is a no brainer.
Step 1
1 cup + 2 Tbs. unbleached AP flour
1 tsp. Cinnamon
1 1/2 tsp. baking soda
1/2 tsp. saltStep 2
1/3 cup granulated sugar
1/3 cup light brown sugar
1 stick softened unsalted butter
1 tsp. vanilla
1 large whole eggStep 3
1 cup coarsely grated carrots
3 oz. chopped lightly toasted walnuts
1/2 cup (2.5 oz.) raisinsStep 4
1 8 oz. package light cream cheese
1 Tbs. honey
1/2 tsp. fresh lemon juice or to taste
a pinch of salt
1/2 tsp. vanillaLightly spray 2 cookie sheets or half sheet pans, and line them with parchment. Preheat your oven to 375 degrees. Pull out your cream cheese to warm up.
Cream all ingredients in step 2--except for the egg--on medium speed for about 2-3 minutes until light and fluffy. Then add the egg and mix for 1 more minute. Then add ingredients in step 3, and mix 2 minutes longer.
Now turn off the machine, and fold in step 1 ingredients by hand until just combined.
Portion out your cookie dough (1 1/2 Tbs. cookie) onto both baking sheets (approximately 13-14 cookies per sheet), and bake 12-16 minutes, until done. You won't have to worry too much about the cookies being too dry, because of the cream cheese filling, but try not to overcook them just the same. Once out of the oven, let the cookies rest for 2 minutes, and then transfer to a rack to cool completely.
Now combine the ingredients in Step 4--the cream cheese and the honey, lemon juice, vanilla and salt--in a small bowl. Blend until smooth.
Combine the flat sides of 2 cookies with a little filling in between.
Yield: somewhere around 13 cookies. These should be against the law!!! lol
Topic: Coleslaw by grizzlybiscuit
COLESLAW
Submitted by grizzlybiscuit on November 24, 2006 at 6:34 pmI've been making coleslaw in restaurants for a long time many different ways and sometimes after all that you end up going full circle and back to basics. And now I'm starting to inch back outside the box again ....lol. The addition of melba sauce to the dressing does give it the traditional sweet flavor and makes it a little unique at the same time!
1 large head of chopped fresh white cabbage approx. 1/8 " thick
1 red & 1 green pepper sliced thin in 1" lengths
1/2 red onion sliced thin
2 large carrots, rinsed, peeled and shredded with a box grater
1/2 cup chopped raisins
Mix all on the side in a medium size bowl
1.25 cups real mayonnaise (not salad dressing)
2 Tbs. whole grain country dijon mustard
2 heaping Tbs. melba sauce
sugar to taste(go easy as the melba sauce is already sweet)
ground white pepper & kosher salt
1 tsp granulated garlic (not garlic salt ...I hate that stuff)
celery seed (optional, to taste)
Vinegar: you can use whatever kind you like....I use raspberry or apple cider for good flavor. Mix in enough to create the consistency of salad dressing.Place all the cabbage, veggies and raisins in a large bowl. Add about 3/4 of the dressing, and toss everything thoroughly. It should look like it needs a pinch more dressing. This is just the right amount, because the salt in the dressing will help exude some of the juices out of the cabbage, which will mix in with the dressing and give the salad the right amount of creaminess you're looking for!
I would recommend making this salad a day ahead of time so the flavors can marry.
CHEESE CAKE: WHITE CHOCOLATE PUMPKIN
Submitted by grizzlybiscuit on December 14, 2005 at 4:56 amThe original recipe as far as I know first appeared in the November '93 issue of Bon Appetit Magazine and was later published in Jean Anderson's "The American Century cookbook" (97). I have also modified it. This is probably one of the better cheese cake recipes I have come across! It is very forgiving and always seems to come out perfect!
Measure out a piece of aluminum foil, 32"long, and fold it in half lengthwise. Now wrap it around the sides (1/2 way up), and about an inch underneath, all the way around a 9" springform pan, crimping tightly as you go. Bring about a 1/2 gallon of water to a boil, and set aside. Place a large roast pan--one that is large enough to accommodate the cheese cake pan inside it flat in the middle--and place it on the middle shelf in your oven.
Crust:
8 oz. finely ground gingersnap cookies
3 oz. light brown sugar
3.oz. melted butterPreheat oven to 325 and mix all ingredients together & pat firmly in the bottom of a 9" springform pan. Bake in a 325-350 oven for 6-8 minutes to crisp up the crust a little and intensify the flavor a little. You may not need all the crumbs; just freeze what you don't use until next time!
Step I
3-8oz. packages cream cheese
1 1/3 cups of sugar
1/3 cup sour cream
3 whole eggs+ 2 yolks
zest and juice from 2 lemons
1 TBSP Vanilla extract
5 oz. white chocolate, meltedStep II
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. ground mace
1/4 tsp. Salt, heaping or to taste
1 15 oz. can of 100% pure Libby's solid pack pumpkinWater bath--You'll need about a half-gallon of water depending on the size of the roast pan.
STEP I
Cream together the sugar and cream cheese for about 2 minutes until smooth, with a paddle attachment in a 5 quart bowl of a stand mixer, if you have one. Or, just use a large mixing bowl (8 quart or so). Do not overmix!Add eggs, one at a time, mixing completely after each addition.
Now fold in the sour cream, white chocolate, vanilla, and lemon.
Step II
Now measure out all the spices, combine with the pumpkin, and mix until smooth on the side. Then fold this mixture into the main filling.Pour the filling into the prepared springform pan about 7/8 of the way up (it will expand a little during baking), and place it in the roast pan on the shelf in the oven. Now add the hot water to the roast pan, about half the way up the sides of the springform pan, and bake for approximately 1 hour and 15 minutes, or until an instant read thermometer reads 155-160 degrees and it jiggles a little in the center.
Place a wooden spoon in the oven door to leave it open a crack, shut off the oven, and let it cool slowly in the oven for about 45 min. Remove the cheese cake from the oven and the water bath and let it cool to room temperature on a wire rack(about 2 hours).
Now remove the foil, run a small knife around the outside edge of the cake, and put it in the fridge for at least 4 hours or up to overnight (recommended).
DO NOT remove the springform ring until the next day when the cake is well chilled, or it could get messy! lol! You can tell that I did this already! lol.
CHEESE CAKE: STRAWBERRY
Submitted by grizzlybiscuit on December 26, 2005 at 1:04 pmMost fruit flavored cheese cakes seem to end up being a plain ol' cake with some strawberries thrown on top. This has a fresh puree folded in throughout!
Step 1:
You will need:
1 small roast pan or cookie sheet with a lip on it that a 9" springform pan will fit in sitting flat
From a 12" roll of heavy duty aluminum foil tear off about a 2 foot long piece & fold it in half lengthwise to wrap around the sides of the springform pan and crimp underneath.
A piece foil, 1 foot square, folded in half and then in half again (for the center of the bottom underneath the springform pan)--all to keep water from seeping in.Step 2
8oz graham cracker crumbs
3 oz. sugar
3 oz. melted butterMix thoroughly until smooth, line the bottom of a 9" springform pan, and bake in a 350 oven for about 7 minutes. Set aside to cool.
You may have some of the crust mixture left over; just save it in the freezer for next time!
Step 3
3 x 8oz cream cheese (Phily)
6 oz. white granulated sugar
1/2 cup sour cream
3 whole large eggs
2 yolks
zest and juice from 1 large lemon
1/4 tsp. salt
1 Tbs. vanilla extract
6 oz. fresh strawberries (rinsed and hulled)
1/3 cup white sugar
salt to taste
2 Tbs. lemon juice ( juice from 1 large lemon) to tasteCream the cream cheese and sugar. Add whole eggs & the yolks, one at a time. Then fold in the lemon zest, sour cream, vanilla extract, and salt.
Mix half the strawberries in a blender until almost smooth, and chop fairly fine the other half. Then fold all into the batter.
Now place the roast pan in the oven on the center rack, and then fill your springform pan with batter about 7/8 of the way up and place it in the roast pan. Now add enough water to fill the roast pan about a 1/3 of the way up the sides of the springform.
Bake at 325 for approximately 1 hour, or until an internal temperature of 155-160 is reached, or it jiggles just slightly in the center.
Shut off the oven & keep the door ajar with a wooden spoon for another 45 minutes to cool.
Slowly. move a small knife around the inside edge of the springform pan and then place the cheesecake on a rack to cool for 2 hours.
Then put it in the fridge overnight to cool completely
APRICOT JAM CAKE
Submitted by grizzlybiscuit on August 28, 2008 at 4:00 pmThis is a very easy cake to make and the results are flawless! You can sub many different types of Jams in place of the apricot! Also you can vary the size of cake pan you use to bake it in so as to change the appearance of the cake itself completely. Nothing but smiling faces with this one!!! It is definitely a winner hands down!!!
CAKE:
Step I
2 cups sifted cake flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp grated nutmeg
1/4 tsp ground allspiceStep II
1.5 sticks butter
1 cup sugar
1 tsp vanilla extract
3 whole eggs
1/2 cup sour cream
1 cup apricot jam or preserves
3/4 cup chopped pecans or walnuts(lightly toasted)
1 8oz package of cream cheese, softened
1/2 stick butter, softened
16oz 10x sugar sifted
1/2 cup apricot jam or preserves
1 tsp vanilla extract
1 Tbs. fresh lemon juice
1/4 tsp saltCAKE:
In a large bowl sift together twice: cake flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and set aside.In another mixing bowl start by creaming together butter and sugar until light and fluffy, add in eggs one at a time and mix well after each addition. Next, fold in the sour cream and the jam or preserves and vanilla.
Now add the lightly toasted & coarsely chopped nuts with the dry, & gently fold it all in with the wet ingredients and mix until smooth.
Scale in half between 2 cake pans and bake 20-25 min or until a toothpick inserted in the center comes out clean. Cool 10 min on a wire rack, and then remove the cake layers from the pans and cool until room temperature.
FROSTING:
Cream butter & cream cheese until smooth, then slowly fold in 10x sugar. Add preserves, lemon juice, salt and vanilla, and mix 2 minutes until smooth.Now, to assemble the cake. Although it is not really necessary, I think the best approach is to place the cake layers and the icing in the fridge overnight to cool completely. This way the icing will firm up slightly and the cake will set up enough so that when you go to cut it....it won't fall apart!
SET UP:
Cut each layer in halfbottom layer-cut side up--moderate amount of icing
second layer-cut side up--moderate amount of icing
third layer-cut side up--moderate amount of icing
top layer-cut side down--Spread remaining icing all over top and sides of cake.
Now, if you want, you could pass up folding the 1/2 cup of jam called for in the icing recipe and thin it down slightly, strain it, and pipe it out of a small pastry bag--made from a glad sandwich bag with the tip snipped off one of the corners--in concentric circles on the top of the cake for a nice effect. Now, take a large toothpick or small skewer and draw lines back and forth into the center of the cake.
You can also sub any other flavor of jam and nut combo you like:Strawberry -almond
pineapple-macadamia
apricot-pecan
cranberry-walnut
raspberry-hazelnut (seeds removed)
etc., etc.And also you are not limited to just using 9" cake pans; just use any shape you have on hand to make it a little different!
BASIC PASTRY CREAM FILLING
Submitted by grizzlybiscuit on April 10, 2007 at 8:29 amThe original recipe is adapted from Joseph Amendola and is probably about 35-40 years old and has been modified many times. This is its current line up.
It is very versatile; you can use it for cream puffs, eclairs ,profiteroles, Boston cream pie, as a dessert sauce for pound cake ,ice cream etc. You can go cheap here (using skim milk and no liqueurs) right on up to using half & half, rum, raisins and other flavor enhancers. It all depends on your pocket book and personal taste!
Step 1
28oz half & half
4oz sugar
Step 2
4oz sugar
3oz egg yolks
1.5oz cake flour
1oz corn starch
4oz milk
1/2 tsp salt
step 3
1 TBSP Pure Vanilla Extract
6oz white chocolate chips
any and all other flavors
or liqueurs should be added nowStart out by making sure you have a pot big enough to handle all of the ingredients and which has a relatively heavy bottom to avoid any scorching of the filling. If you don't have one and are not comfortable with the scorching thingy then use 2 pots. Bring step 1 to a boil until the sugar dissolves and pull off the fire.
Mix all ingredients in step 2 and slowly start to add, one ladle at a time, from step 1 into step 2, until they are the same temperature, stirring with a wire whisk briskly as you go (for those who don't know, this is called tempering, which will keep the egg yolks from curdling).
Now put the whole mixture back on the stove on medium heat, and stir with the whisk until it starts to thicken. Cook for about 30 seconds more, and remove it from the heat at this time (This whole process shouldn't take more than 2-3 minutes total.) Now fold in the chocolate, vanilla, and any other flavors. Mix 'till smooth, and strain.
A couple words of caution!!! This is not a sauce you can walk away from. It needs your constant attention from start to finish. Have everything ready before hand so you don't have to stop once you start cooking. You do not, I repeat DO NOT, want to let this sauce come to a boil once you've added the egg yolks or it will curdle! If you follow these simple rules, you should have no problems. This sauce is easy to make and doesn't take a lot of time and will last about 5 days in the fridge, as long as you don't keep sticking your fingers in it, lol.
This can be a mother sauce (just eliminate the corn starch and flour from the recipe) for a lot of desserts.
The variations are endless!!!
1. Put about a half a cup of Myer's Dark Rum on the stove to warm it up, add 3/4 cup raisins, and pull it off to the side, and let it steep while you're making the filling. Add it in at the end. You have turned this into a sauce now instead of a filling, so don't worry about the extra liquid!
2. Instead of white chocolate use shaved bittersweet chocolate and an ounce of Kahlua. Fold in the Kahlua first, until smooth, and then lightly fold in the chocolate (not all the way), so that you have a marble effect.
3. You can also add 2TBSP of fully cooked poppy seeds and a touch of lemon. Be careful with the lemon (just enough to taste it); too much and the sauce might curdle if you are using skim or regular milk.
4. Sundried Cranberries and coarsely chopped toasted walnuts.5. Fold in diced fresh ripe mango, just a touch of lime juice and some chopped cilantro.
6. Fold in 2TBSP of grated orange zest and a pinch of Grand Marnier or Triple Sec.
7. Substitute vanilla yogurt for the milk in step 2, and fold in a little Melba sauce at the end.
8. Fold in sliced blanched toasted almonds and a pinch of amaretto.
9. Some fresh chopped mint or basil and a little black pepper.
10. Fresh grated ginger (no fibers, if possible), a pinch of soy sauce and toasted chopped Macadamias
11. This is perfect for cream pie base: just fold a little whipped cream into it:
a. Banana
b. coconut
c. chocolate
d. Boston Cream (in between the yellow cake layers) with chocolate Ganache on top
This should be enough to get you going!ALL PURPOSE BLACKENING SEASONING
Submitted by grizzlybiscuit on March 14, 2005 at 7:14 amYou can just as easily use this to blacken just about anything or to use it in gumbos and etouffees. I also sprinkle it on top of rolls and biscuits that are about to go in the oven.
One other thing: Try to remember not to make too much at one time ....as with all spice preparations "FRESH" is the key word ....the overall bouquet of any spice slowly dissipates over time. Keep this and all other spice preparations out of the sunlight and away from the heat and moisture if possible!
2 TBSP Granulated Garlic Powder(Not Garlic salt)
2 TBSP Onion Powder
2 TBSP Thyme Leaves
1 TBSP Oregano Leaves
2 TBSP Basil leaves
2 TBSP Fresh Ground Black Pepper
1 TBSP ground white pepper
1 TSP Cayenne Pepper(or as hot as you like it !)
6 TBSP Paprika
4 TBSP kosher SaltMeasure out the first eight ingredients and set this aside.
Now measure out the next 2 ingredients and mix all of it together The salt and paprika together should equal the volume of all the other eight ingredients...sort of 1/2 &1/2.
To store and use this mixture I recommend you go to the store and buy one of those grated cheese shakers you see in the cheap Italian restaurants with the big holes ...these work perfectly.
Doing these mixtures yourself, you control the amount of salt that goes in; it also helps you to rotate and use up faster all your other spices. Just keep playing with the amounts until you get the right combination for your taste!Plus you will save a considerable amount of money not buying all those junk spice mixtures. (IMHO they're mostly salt anyway) at the supermarket!
ALL PURPOSE BBQ RUB & OTHER SPICE MIXTURES
Submitted by grizzlybiscuit on June 22, 2007 at 1:11 am
If you learn to make these rubs and spice mixtures yourself you control the amount of salt that goes in ,you also end up rotating all the spices on your shelf, you just make what you need, and they're just that much more fresh when you make them !2oz Paprika (spanish ground)
2oz granulated garlic
.5oz ancho chili powder
.5oz chipotle chili powder
.5oz salt(you can omit it altogether if you wish)(I use Kosher!)
1 TBSP cumin powder
1oz brown sugar
1 tsp dry mustard
1TBSP coarse or oven grind black pepper
1 TBSP thyme leaves
1 tsp curry powder
.5 tsp cayenne powderMix all ingredients and keep covered in a cool dry dark place or in the freezer! I recommend not keeping it longer than six months (so put a date on the top of the lid!) or just make what you think you're going to use so there's no leftovers hanging around. Of course, this is a rough guide line, if you want to omit something or change the amounts or add some spices of your own by all means do!
1. Great on pork shoulder overnight in the fridge for "Pick n Pull Pork BBQ" (for sandwiches or on grilled polenta triangles)
2. Any size pork or beef ribs
3. Any kind of breast or thigh meat from poultry (boneless) chicken, duck, cornish hen, squabb, etc.
4. Also very good on Flank steak!
5. Ribeye steak with a little whole grain mustardBe careful with the amounts of the hotter spices: they would be the chipotle powder, cayenne pepper and the black pepper because they can overpower your dish in the wrong amounts! If you insist on using them in large amounts, just put less on the product! This is just something you'll have to play with....
Coriander seeds
Cumin seeds
Whole cloves
Toast all these spices in a dry skillet until you smell the aroma of the spices.Turmeric
ground Ginger
Kosher salt & black pepper
Grind all this in a spice grinder 'till you reach your desired texture; only make as much as you're going to use--the fresher the betterO's Ideas: good for lamb stews, all types of chicken or seafood!
1. Chopped fresh green onions
2. Poke holes in a Scotch Bonnet pepper or a habanero with a tooth pick so it's now like a tea bag....when done marinating just remove
3. Fresh ground garlic in olive oil
4. Lime juice
5. Soy sauce
6. Allspice
7. Ground cinnamon
8. Thyme leaves
9. Kosher salt
10. Brown sugar
11. Bay leaves
Good on chicken, fish, or pork. Marinate 24-48 hours in a big plastic bag.
If you are grilling back off on the sugar a little bit as it will burn (Play with the amounts)It was not an interesting cooking week since it was so hot. On Tuesday, I made Dilled Salmon and Couscous (recipe on this site) for dinner. On Wednesday I made Sloppy Josephines. On Friday, I bought a rotisserie chicken, because after a record high for July of 109F the previous day, and only somewhat cooler the next, cooking in the evening was not in the game plan.
I've been doing most of my baking in the morning, as it has been a very hot week. It also gives me something to do while watching Le Tour de France. On Sunday, I baked Yogurt Barley Fruit Scones, a new recipe from an internet blog. Instead of butter or cream, it used full-fat Greek yogurt. They are ok but nothing special. I prefer the barley scones recipe that I posted here. On Monday, I baked two loaves of my Buttermilk Grape Nuts Bread, since we were out of bread. On Wednesday, I baked Sweet Potato Sandwich Rolls (Sift Fall 2015) to use for Sloppy Josephines. It's the third time that I have baked this recipe. Although I have made 8 buns in the past. This time I made 9, and they are still large. I might make it 10 next time. On Thursday, I tried another new recipe, the Desart Cakes (Caraway Cookies) from the same issue of Sift, since I have leftover heavy cream. Although the recipe claims to make 5 1/2 dozen, I got 2 1/2 dozen plus one--and I used my pastry wands to make sure I rolled the dough 1/8-inch thick, and my cutter was the 2 1/2 inches specified. It also took 18 minutes, not 10-12 minutes to bake them with a hint of brown. I do have heavy baking sheets, but usually it's only about a 2 minute difference. They are only ok, so I won't be baking them again. On Friday morning, I tried a new recipe for Lemon Barley Scones (KAF Wholegrain Baking Book). The dough was too wet for shaping, so I grabbed a 1/2 cup scoop and made eight large drop scones. They were excellent warm, with the light glaze, and still pretty excellent cold the next day. On Saturday morning, I again baked the Orange-Barley Cake with which Kid Pizza helped me. (See details in baking thread.) That used up the leftover cream cheese and the two organic oranges. I will freeze it. I still have sour cream and some heavy cream to use up before we leave for Indiana next week, so I might be adding to this post later today.
Later: This evening, I baked two small Cinnamon-Sour Cream Coffee Cakes. We will have one for dessert tomorrow and maybe freeze one.
