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Each of the happiest days is just around the corner! But needs a little help.
- Thread starter hongshai1
- Start date
Thank you every one!
I will give the families of those delicious food from your recommendation, they will be very happy because you!
In the gathering of all, I will make some family photos, of course, must be with their consent, you will see them. But my family on the Internet for their own public image is not used.
I will give the families of those delicious food from your recommendation, they will be very happy because you!
In the gathering of all, I will make some family photos, of course, must be with their consent, you will see them. But my family on the Internet for their own public image is not used.
Hongshai1, here's a fantastic dark chocolate mousse recipe from Cook's Illustrated.I've made it many
times.
DARK CHOCOLATE MOUSSE
"When developing this recipe, we used our winning supermarket brand of dark chocolate, Ghirardelli bittersweet, which contains about 60 percent cacao. If you choose to make the mousse a day in advance, leave it out at room temperature for 10 minutes before serving. Serve with very lightly sweetened whipped cream and chocolate shavings. A hand-held mixer can do the job of a standing mixer in this recipe, though mixing times may vary slightly."
INGREDIENTS:
8 ounces bittersweet chocolate, chopped fine (I used Ghirardelli 60%) *See note below if using 62-70% cacao)
2 tablespoons cocoa powder (preferably Dutch-processed) (I used Dutch processed)
1 teaspoon instant espresso powder
5 tablespoons water
1 tablespoon brandy
2 large eggs, separated
1 tablespoon sugar
1/8 teaspoon table salt
1 cup heavy cream, plus 2 additional tablespoons (chilled)
DIRECTIONS:
1. Melt chocolate, cocoa powder, espresso powder, water, and brandy in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat.
2. Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg mixture and whisk until combined. Let cool until just warmer than room temperature, 3 to 5 minutes.
3. In clean bowl of standing mixer fitted with whisk attachment, beat egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaining 1 1/2 teaspoons sugar, increase mixer speed to medium-high, and beat until soft peaks form when whisk is lifted, about 1 minute. Detach whisk and bowl from mixer and whisk last few strokes by hand, making sure to scrape any unbeaten whites from bottom of bowl.
4. Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until a few white streaks remain.
5. In now-empty bowl, whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, about 15 seconds more.
6. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6 to 8 individual serving dishes or goblets. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours. (The mousse may be covered and refrigerated for up to 24 hours.)
Makes 3 1/2 cups (6 to 8 servings)
*VARIATIONS:
Premium variation - 62-70% cacao needs 3 tablespoons sugar, 7 tablespoons water and 3 large eggs separated
Raspberry variation - 4 tablespoons water, 2 tablespoons Chambord
Orange variation - 3 strips orange zest, 4 tablespoons water, 2 tablespoons Grand Marnier)
from the Episode: Dark Chocolate Desserts
America's Test Kitchen/Cook's Illustrated
Illustrations: "Getting The Mousse Texture Right"
http://www.americastestkitchen.com/recipe.asp?recipeids=3229&iSeason=7
times.
DARK CHOCOLATE MOUSSE
"When developing this recipe, we used our winning supermarket brand of dark chocolate, Ghirardelli bittersweet, which contains about 60 percent cacao. If you choose to make the mousse a day in advance, leave it out at room temperature for 10 minutes before serving. Serve with very lightly sweetened whipped cream and chocolate shavings. A hand-held mixer can do the job of a standing mixer in this recipe, though mixing times may vary slightly."
INGREDIENTS:
8 ounces bittersweet chocolate, chopped fine (I used Ghirardelli 60%) *See note below if using 62-70% cacao)
2 tablespoons cocoa powder (preferably Dutch-processed) (I used Dutch processed)
1 teaspoon instant espresso powder
5 tablespoons water
1 tablespoon brandy
2 large eggs, separated
1 tablespoon sugar
1/8 teaspoon table salt
1 cup heavy cream, plus 2 additional tablespoons (chilled)
DIRECTIONS:
1. Melt chocolate, cocoa powder, espresso powder, water, and brandy in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat.
2. Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg mixture and whisk until combined. Let cool until just warmer than room temperature, 3 to 5 minutes.
3. In clean bowl of standing mixer fitted with whisk attachment, beat egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaining 1 1/2 teaspoons sugar, increase mixer speed to medium-high, and beat until soft peaks form when whisk is lifted, about 1 minute. Detach whisk and bowl from mixer and whisk last few strokes by hand, making sure to scrape any unbeaten whites from bottom of bowl.
4. Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until a few white streaks remain.
5. In now-empty bowl, whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, about 15 seconds more.
6. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6 to 8 individual serving dishes or goblets. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours. (The mousse may be covered and refrigerated for up to 24 hours.)
Makes 3 1/2 cups (6 to 8 servings)
*VARIATIONS:
Premium variation - 62-70% cacao needs 3 tablespoons sugar, 7 tablespoons water and 3 large eggs separated
Raspberry variation - 4 tablespoons water, 2 tablespoons Chambord
Orange variation - 3 strips orange zest, 4 tablespoons water, 2 tablespoons Grand Marnier)
from the Episode: Dark Chocolate Desserts
America's Test Kitchen/Cook's Illustrated
Illustrations: "Getting The Mousse Texture Right"
http://www.americastestkitchen.com/recipe.asp?recipeids=3229&iSeason=7
Here's the basic method, hongshai1:
For 12 ounces of raspberries, (about 1 1/2 - 2 cups), use 1 cup of chilled heavy cream, and about 5 Tbsp sugar (it depends on how sweet the raspberries are - adjust sweetness to your taste). You can use fresh raspberries or frozen, unsweetened raspberries, thawed.
Mix raspberries with about 3 Tbsp sugar, and puree in food processor (I hope you have one of those). Then press raspberry puree through sieve (strainer) over a bowl to press out the juices and discard the seeds.
Whip cream until soft peaks form, then add remaining 2 Tbsp sugar, and whip until stiff peaks form.
Carefully fold raspberry puree into whipped cream, and spoon into wine goblets. Chill at least 3 hours before serving.
This makes 3 servings.
For 12 ounces of raspberries, (about 1 1/2 - 2 cups), use 1 cup of chilled heavy cream, and about 5 Tbsp sugar (it depends on how sweet the raspberries are - adjust sweetness to your taste). You can use fresh raspberries or frozen, unsweetened raspberries, thawed.
Mix raspberries with about 3 Tbsp sugar, and puree in food processor (I hope you have one of those). Then press raspberry puree through sieve (strainer) over a bowl to press out the juices and discard the seeds.
Whip cream until soft peaks form, then add remaining 2 Tbsp sugar, and whip until stiff peaks form.
Carefully fold raspberry puree into whipped cream, and spoon into wine goblets. Chill at least 3 hours before serving.
This makes 3 servings.
Steamed pudding? Link to Cherry, Chocolate, Fig, Cranberry....
http://www.cooks.com/rec/search/0,1-0,steamed_pudding,FF.html
http://www.cooks.com/rec/search/0,1-0,steamed_pudding,FF.html
Happy New Year, Hongshail!!! How about making Apricot Fried Pies?....
Shirley Rooney's Apricot Fried Pies
San Antonio Express-News
Web Posted : 12/10/2003 12:00 AM
FILLING:
1 pound dried apricots
4 cups water
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
PASTRY:
2 1/2 cups flour
1/2 teaspoon salt
2 tablespoons sugar (optional)
3/4 cup shortening
6-7 tablespoons cold water
For Filling: Cover apricots with water in pan; cook slowly about 1 hour, until soft. Mash well and add sugar, cinnamon and cloves. Cool.
For Pastry: Sift together flour, salt and sugar. Cut in the shortening with pastry blender or two knives until mixture resembles tiny peas. Sprinkle water over mixture, a tablespoon at a time, and mix lightly with a fork until pastry holds together when pressed gently into a ball.
Roll out dough 1/8 to 1/4 inch thick. Using open end of a coffee can, cut dough into rounds. Place 3-4 tablespoons filling on one half of round. Moisten edges of dough with water, and pull uncovered half of round over filling; press together to seal. Use fork tines to crimp edges of dough. Place pies on lightly greased baking sheet and bake at 400 degrees about 30 minutes or until golden brown, or deep-fry them in a skillet with oil heated to 350 degrees.
Makes 4 to 6 pies.
Source: 'The Texas Cowboy Kitchen' by Grady Spears and June Naylor
12/10/2003
Shirley Rooney's Apricot Fried Pies
San Antonio Express-News
Web Posted : 12/10/2003 12:00 AM
FILLING:
1 pound dried apricots
4 cups water
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
PASTRY:
2 1/2 cups flour
1/2 teaspoon salt
2 tablespoons sugar (optional)
3/4 cup shortening
6-7 tablespoons cold water
For Filling: Cover apricots with water in pan; cook slowly about 1 hour, until soft. Mash well and add sugar, cinnamon and cloves. Cool.
For Pastry: Sift together flour, salt and sugar. Cut in the shortening with pastry blender or two knives until mixture resembles tiny peas. Sprinkle water over mixture, a tablespoon at a time, and mix lightly with a fork until pastry holds together when pressed gently into a ball.
Roll out dough 1/8 to 1/4 inch thick. Using open end of a coffee can, cut dough into rounds. Place 3-4 tablespoons filling on one half of round. Moisten edges of dough with water, and pull uncovered half of round over filling; press together to seal. Use fork tines to crimp edges of dough. Place pies on lightly greased baking sheet and bake at 400 degrees about 30 minutes or until golden brown, or deep-fry them in a skillet with oil heated to 350 degrees.
Makes 4 to 6 pies.
Source: 'The Texas Cowboy Kitchen' by Grady Spears and June Naylor
12/10/2003