mariadnoca
Moderator
I think it's in Perfect Cakes. I made his Chocolate/Coffee Buttercream last year and would like to maybe give this one a try.
Thanks!
Thanks!
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ISO: ISO Chocolate Raspberry Bûche de Noël by Nick Malgieri
- Thread starter mariadnoca
- Start date
In Search Of:
REC: Honey Nut Pastries
Sounds odd, rolling around a wooden handle, but you get the hang of it real fast and phyllo is SO forgiving.
Honey & Nut Pastries
8 oz. cream cheese, softened
1/4 cup brown sugar
1/4 cup sour cream
1/2 cup raisins
1/2 cup butter, melted
8 sheets phyllo
1/4 cup chopped walnuts
1/3 cup honey
About 1-1/2 hours before serving: In bowl, with mixture at low speed, beat first 3 ingredients. Stir in raisins and refrigerate. Preheat oven to 375 deg. Brush 1 sheet of phyllo with some butter, fold crosswise in half. Roll from long side around a wooden-spoon handle, to 1” from phyllo edge. Push ends towards center for a “ruffled” effect.
Slide the crimped phyllo roll off the handle and gently curve it to form a circle. Brush ends lightly with water, overlap slightly and press firmly to seal. (the 1” you left un-crimped will form the bottom of the pastry circle. Place the phyllo nest on an ungreased large cookie sheet and brush with some melted butter. Repeat with remaining phyllo to make 8 rounds in all.
Spoon the cheese mixture evenly into the 8 nests and top with walnuts. Bake 20 to 25 minutes until golden. Grate 1 tbl. Peel and squeeze 3 tbl. Juice from the orange. In saucepan over low heat, heat peel, juice and honey. Serve with honey glaze. Garnish with orange slices and lemon leaves if desired.
Sounds odd, rolling around a wooden handle, but you get the hang of it real fast and phyllo is SO forgiving.
Honey & Nut Pastries
8 oz. cream cheese, softened
1/4 cup brown sugar
1/4 cup sour cream
1/2 cup raisins
1/2 cup butter, melted
8 sheets phyllo
1/4 cup chopped walnuts
1/3 cup honey
About 1-1/2 hours before serving: In bowl, with mixture at low speed, beat first 3 ingredients. Stir in raisins and refrigerate. Preheat oven to 375 deg. Brush 1 sheet of phyllo with some butter, fold crosswise in half. Roll from long side around a wooden-spoon handle, to 1” from phyllo edge. Push ends towards center for a “ruffled” effect.
Slide the crimped phyllo roll off the handle and gently curve it to form a circle. Brush ends lightly with water, overlap slightly and press firmly to seal. (the 1” you left un-crimped will form the bottom of the pastry circle. Place the phyllo nest on an ungreased large cookie sheet and brush with some melted butter. Repeat with remaining phyllo to make 8 rounds in all.
Spoon the cheese mixture evenly into the 8 nests and top with walnuts. Bake 20 to 25 minutes until golden. Grate 1 tbl. Peel and squeeze 3 tbl. Juice from the orange. In saucepan over low heat, heat peel, juice and honey. Serve with honey glaze. Garnish with orange slices and lemon leaves if desired.
REC: Caramel Apple Salad
Caramel Apple Salad
Serves 10 -12
Ingredients
1 (8 ounce) container Cool Whip (I whipped 1 cup of whipping cream - no added sugar)
1 (4 ounce) box instant butterscotch pudding mix
3 cups diced apples (stir in before serving)
1 cup roasted peanuts
1 cup mini marshmallows (I omitted this)
additional peanuts, chopped, for garnish
Directions
1. In a medium mixing bowl, stir together Cool Whip and butterscotch pudding mix until smooth and uniform. (Note: you do NOT make the pudding prior to this step, you simply combine the dry mix with the whipped topping.).
2. In a large mixing bowl, combine diced apples, peanuts, and marshmallows. Add the Cool Whip mixture and fold together gently until completely combined.
3. Cover and refrigerate until ready to serve, or scoop into a lightly greased baking dish, cover with plastic wrap and freeze. Serve frozen salad cut into squares--you may need to defrost for a few minutes to half an hour so that it will cut neatly. Garnish with chopped peanuts.
http://www.recipezaar.com/caramel-apple-salad-fluffy-apple-salad-381748
Caramel Apple Salad
Serves 10 -12
Ingredients
1 (8 ounce) container Cool Whip (I whipped 1 cup of whipping cream - no added sugar)
1 (4 ounce) box instant butterscotch pudding mix
3 cups diced apples (stir in before serving)
1 cup roasted peanuts
1 cup mini marshmallows (I omitted this)
additional peanuts, chopped, for garnish
Directions
1. In a medium mixing bowl, stir together Cool Whip and butterscotch pudding mix until smooth and uniform. (Note: you do NOT make the pudding prior to this step, you simply combine the dry mix with the whipped topping.).
2. In a large mixing bowl, combine diced apples, peanuts, and marshmallows. Add the Cool Whip mixture and fold together gently until completely combined.
3. Cover and refrigerate until ready to serve, or scoop into a lightly greased baking dish, cover with plastic wrap and freeze. Serve frozen salad cut into squares--you may need to defrost for a few minutes to half an hour so that it will cut neatly. Garnish with chopped peanuts.
http://www.recipezaar.com/caramel-apple-salad-fluffy-apple-salad-381748
REC: Pimento Cheese Sandwiches
Recipe from Melissa Dallas:
I used the old method like my mom used to and put the cheese through a grinder instead of grating (except my kitchen-aid one is electric and not hand-crank). Used 1 pound sharp cheddar, half pound of pepper-jack, a 4 oz can of diced roasted green chiles, a big diced roasted red pepper-about 8 oz and a couple of tablespoons of onion that I also put through the grinder. Mayo to bind. Now I need to go get more peppers & some good rustic bread. My favorite summer sandwich - A thick slice of rustic bread cooked in the oven on low until very crunchy topped open face with mayo, pimento cheese and completely covered with another big piece of roasted red pepper. Yum!
http://eat.at/swap/forum1/120978_I_just_made_the_most_delicious_Pimento_Cheese__Had_not_made_it_in_years
Recipe from Melissa Dallas:
I used the old method like my mom used to and put the cheese through a grinder instead of grating (except my kitchen-aid one is electric and not hand-crank). Used 1 pound sharp cheddar, half pound of pepper-jack, a 4 oz can of diced roasted green chiles, a big diced roasted red pepper-about 8 oz and a couple of tablespoons of onion that I also put through the grinder. Mayo to bind. Now I need to go get more peppers & some good rustic bread. My favorite summer sandwich - A thick slice of rustic bread cooked in the oven on low until very crunchy topped open face with mayo, pimento cheese and completely covered with another big piece of roasted red pepper. Yum!
http://eat.at/swap/forum1/120978_I_just_made_the_most_delicious_Pimento_Cheese__Had_not_made_it_in_years
REC: Cook's Illustrated Lemon Bars
Perfect Lemon Bars
Cook's Illustrated 5/1998
The lemon filling must be added to a warm crust. The 30-minute chilling and 20-minute baking of the crust should allow plenty of time to prepare the filling. If not, make the filling first and stir to blend just before pouring it into the crust. Any leftover bars can be sealed in plastic wrap and refrigerated for up to two days.
Makes about two dozen 1 1/2- to 2-inch squares
The Crust
1 3/4 cups unbleached all-purpose flour
2/3 cup confectioners' sugar , plus extra to decorate finished bars
1/4 cup cornstarch
3/4 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), at very cool room temperature, cut into 1-inch pieces, plus extra for greasing pan
Lemon Filling
4 large eggs , beaten lightly
1 1/3 cups granulated sugar
3 tablespoons unbleached all-purpose flour
2 teaspoons grated lemon zest from 2 large lemons
2/3 cup lemon juice from 3 to 4 large lemons, strained
1/3 cup whole milk
1/8 teaspoon table salt
1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it (see illustration 1, below).
2. Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. (To do this by hand, mix flour, confectioners’ sugar, cornstarch, and salt in medium bowl. Freeze butter and grate it on large holes of box grater into flour mixture. Toss butter pieces to coat. Rub pieces between your fingers for a minute, until flour turns pale yellow and coarse.) Sprinkle mixture into lined pan and, following illustration 2, press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
3. For the filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well.
4. To finish the bars: Reduce oven temperature to 325 degrees. Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes. Following illustrations 3 and 4, below, transfer to cutting board, fold paper down, and cut into serving-size bars, wiping knife or pizza cutter clean between cuts, as necessary. Sieve confectioners’ sugar over bars, if desired.
STEP BY STEP: Making the Lemon Bars
1.Lay first sheet of paper lengthwise in pan. Dot the first sheet with butter and lay second sheet crosswise over it.
2. Use fingers to press a crust mixture into a 1/4-inch layer over the bottom and about 1/2 inch up the sides of the pan.
3. After cooling the bars, grasp the edges of the lengthwise paper and lift the bars onto a cutting board.
4. Peel the paper down and off the edges, then cut serving-size bars using a knife or pizza cutter.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=70423
Perfect Lemon Bars
Cook's Illustrated 5/1998
The lemon filling must be added to a warm crust. The 30-minute chilling and 20-minute baking of the crust should allow plenty of time to prepare the filling. If not, make the filling first and stir to blend just before pouring it into the crust. Any leftover bars can be sealed in plastic wrap and refrigerated for up to two days.
Makes about two dozen 1 1/2- to 2-inch squares
The Crust
1 3/4 cups unbleached all-purpose flour
2/3 cup confectioners' sugar , plus extra to decorate finished bars
1/4 cup cornstarch
3/4 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), at very cool room temperature, cut into 1-inch pieces, plus extra for greasing pan
Lemon Filling
4 large eggs , beaten lightly
1 1/3 cups granulated sugar
3 tablespoons unbleached all-purpose flour
2 teaspoons grated lemon zest from 2 large lemons
2/3 cup lemon juice from 3 to 4 large lemons, strained
1/3 cup whole milk
1/8 teaspoon table salt
1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it (see illustration 1, below).
2. Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. (To do this by hand, mix flour, confectioners’ sugar, cornstarch, and salt in medium bowl. Freeze butter and grate it on large holes of box grater into flour mixture. Toss butter pieces to coat. Rub pieces between your fingers for a minute, until flour turns pale yellow and coarse.) Sprinkle mixture into lined pan and, following illustration 2, press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
3. For the filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well.
4. To finish the bars: Reduce oven temperature to 325 degrees. Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes. Following illustrations 3 and 4, below, transfer to cutting board, fold paper down, and cut into serving-size bars, wiping knife or pizza cutter clean between cuts, as necessary. Sieve confectioners’ sugar over bars, if desired.
STEP BY STEP: Making the Lemon Bars
1.Lay first sheet of paper lengthwise in pan. Dot the first sheet with butter and lay second sheet crosswise over it.
2. Use fingers to press a crust mixture into a 1/4-inch layer over the bottom and about 1/2 inch up the sides of the pan.
3. After cooling the bars, grasp the edges of the lengthwise paper and lift the bars onto a cutting board.
4. Peel the paper down and off the edges, then cut serving-size bars using a knife or pizza cutter.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=70423
REC: Patty's Quiche Supreme
Patty's Quiche Supreme
Note:
The eggs/milk/cheese mixture is the basic quiche – from there you can get as creative as you want, or leftovers in the fridge dictate.
6 eggs
2 cups milk
1/2 tsp. salt
8 oz ham, julienned, or 4 strips bacon, or your own choice of meat
1-1/2 cups cheese, shredded (any combo of your choice: swiss, fontina, havarti)
1/2 cup cheddar cheese, shredded or Mexi-blend shredded cheese
2 green onions, green part sliced or 1 leek, sliced
Two 9” crusts, homemade or purchased
Blend or whisk together eggs, milk and salt. Stir in the 1-1/2 cups of shredded cheese. Set aside.
In a med-hot skillet, sauté ham, bacon (or your choice of meat) until browned. Remove to bowl (if using bacon, crumble it).
Brush crusts with thin layer of softened margarine or butter. Evenly distribute into the 2 crusts the ham (or bacon), cheddar (or Mexi-blend) and green onion. Stir the milk/egg mixture one last time and distribute evenly into the 2 crusts.
Bake for 15 minutes at 400 degrees, then reduce temperature to 325 degrees for about 40 min. or until knife inserted near center comes out clean.
Note: you can add any kind of variations to this you want - add roasted vegetables like asparagus, etc.
My favorite variation:
Brown bacon, remove it from the skillet, then throw into the skillet, a bunch of sliced asparagus, 1/2 of a red bell pepper chopped, and a sliced leek. Saute until asparagus begins to soften and there is no liquid in the pan. Toss together with the bacon before putting into crusts.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=123972
Patty's Quiche Supreme
Note:
The eggs/milk/cheese mixture is the basic quiche – from there you can get as creative as you want, or leftovers in the fridge dictate.
6 eggs
2 cups milk
1/2 tsp. salt
8 oz ham, julienned, or 4 strips bacon, or your own choice of meat
1-1/2 cups cheese, shredded (any combo of your choice: swiss, fontina, havarti)
1/2 cup cheddar cheese, shredded or Mexi-blend shredded cheese
2 green onions, green part sliced or 1 leek, sliced
Two 9” crusts, homemade or purchased
Blend or whisk together eggs, milk and salt. Stir in the 1-1/2 cups of shredded cheese. Set aside.
In a med-hot skillet, sauté ham, bacon (or your choice of meat) until browned. Remove to bowl (if using bacon, crumble it).
Brush crusts with thin layer of softened margarine or butter. Evenly distribute into the 2 crusts the ham (or bacon), cheddar (or Mexi-blend) and green onion. Stir the milk/egg mixture one last time and distribute evenly into the 2 crusts.
Bake for 15 minutes at 400 degrees, then reduce temperature to 325 degrees for about 40 min. or until knife inserted near center comes out clean.
Note: you can add any kind of variations to this you want - add roasted vegetables like asparagus, etc.
My favorite variation:
Brown bacon, remove it from the skillet, then throw into the skillet, a bunch of sliced asparagus, 1/2 of a red bell pepper chopped, and a sliced leek. Saute until asparagus begins to soften and there is no liquid in the pan. Toss together with the bacon before putting into crusts.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=123972
REC: Cream Scones with kumquat curd
I can't even describe how wonderful these are! The others I have posted (made with buttermilk) are delicious, too, but these have such a delicate texture. Brackets are around my own notes.
Cream Scones
(from Cook's Illustrated)
2 cups flour
1 tbl. baking powder
3 tbl. sugar
1/2 tsp. salt
5 tbl. butter, chilled, cut in small cube
1/2 cup currants (or 1/4 cup mini chocolate chips)
1 cup heavy cream
Heat oven to 425 deg. Line baking sheet with parchment.
Put flour, baking powder, sugar and salt in food processor and pulse to combine. Distribute butter evenly over flour mixture and pulse with 1-second pulses. (not, I do not use a food processor so I do it in a mixing bowl with pastry blender).
Pour cream over, add either the currants or chocolate chips (I MUCH prefer the chips), and pulse until it starts to gather together.
Transfer to counter and knead about 5-10 seconds. Pat into an 8" round and cut into 8 wedges. Place wedges on parchment. Bake 12-15 min. until done.
Lemon Curd (Kumquat version)
Makes 1-3/4 to 2 cups
5 tbl. butter
2/3 cup lemon juice (or 1 cup kumquats - that's about 5-1/2 ounces, plus 1/2 cup orange juice)
2/3 cup sugar
2 large eggs
4 egg yolks
1-1/2 tbl. grated lemon peel, yellow part only
If using kumquats, stem and seed them then whirl them with the sugar in a food processor until smoothly pureed. In a 10-12” skillet, melt butter over medium heat. Remove from heat and add lemon juice (or kumquat puree and orange juice), sugar, whole eggs, egg yolks, and peel. Stir with a whisk to blend well, then return to low heat and stir until mixture thickly coats a metal spoon (8-10 minutes). Pour into small jars; let cool; then cover tightly and refrigerate. This can be kept in the fridge about 2 weeks.http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=20575
I can't even describe how wonderful these are! The others I have posted (made with buttermilk) are delicious, too, but these have such a delicate texture. Brackets are around my own notes.
Cream Scones
(from Cook's Illustrated)
2 cups flour
1 tbl. baking powder
3 tbl. sugar
1/2 tsp. salt
5 tbl. butter, chilled, cut in small cube
1/2 cup currants (or 1/4 cup mini chocolate chips)
1 cup heavy cream
Heat oven to 425 deg. Line baking sheet with parchment.
Put flour, baking powder, sugar and salt in food processor and pulse to combine. Distribute butter evenly over flour mixture and pulse with 1-second pulses. (not, I do not use a food processor so I do it in a mixing bowl with pastry blender).
Pour cream over, add either the currants or chocolate chips (I MUCH prefer the chips), and pulse until it starts to gather together.
Transfer to counter and knead about 5-10 seconds. Pat into an 8" round and cut into 8 wedges. Place wedges on parchment. Bake 12-15 min. until done.
Lemon Curd (Kumquat version)
Makes 1-3/4 to 2 cups
5 tbl. butter
2/3 cup lemon juice (or 1 cup kumquats - that's about 5-1/2 ounces, plus 1/2 cup orange juice)
2/3 cup sugar
2 large eggs
4 egg yolks
1-1/2 tbl. grated lemon peel, yellow part only
If using kumquats, stem and seed them then whirl them with the sugar in a food processor until smoothly pureed. In a 10-12” skillet, melt butter over medium heat. Remove from heat and add lemon juice (or kumquat puree and orange juice), sugar, whole eggs, egg yolks, and peel. Stir with a whisk to blend well, then return to low heat and stir until mixture thickly coats a metal spoon (8-10 minutes). Pour into small jars; let cool; then cover tightly and refrigerate. This can be kept in the fridge about 2 weeks.http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=20575
REC: Pulled pork bbq sandwiches on sweet potato biscuits
For the pork, I got a pork shoulder, seasoned with salt/pepper, wrapped tightly in foil, and baked at 325 deg. about 3-1/2 hours until it fell apart. Then just shred it with your fingers and heat with your favorite bbq sauce.
Sweet Potato Biscuits 375̊ F.
cooked SWEET POTATOES (about 1 lb or 2 small)
1/2 cup (1 stick) UNSALTED BUTTER, softened
1/4 cup BROWN SUGAR
2-1/4 cups ALL PURPOSE FLOUR
1 Tbsp BAKING POWDER
3/4 tsp SALT +
1/2 tsp BAKING SODA
scant 1/4 tsp GROUND CINNAMON
1 cup BUTTERMILK
Place 1 cup sweet potato into large bowl (save any remaining for another use or batch.) Add butter and brown sugar and beat until smooth. Sift flour, baking powder, salt baking soda and cinnamon into medium bowl. Mix dry ingredients into sweet potato mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients.
Transfer dough to generously floured surface, roll to 3/4" inch thickness and using a 2-1/4" inch round cookie cutter, cut out biscuits. (Careful not to twist cutter as you press out biscuits) Arrange on an ungreased baking sheet. Gather scraps into ball. Re-roll to 3/4" inch thickness. Cut out additional biscuits. Arrange on ungreased baking sheet.
Bake biscuits until golden and puffed, about 25 minutes. Transfer baking sheet to rack and cool slightly. Serve biscuits warm or at room temperature.
Yield: 12 (or more).
http://eat.at/swap/forum5/53_Sweet_Potato_Biscuits_by_Steve_2_in_LA
For the pork, I got a pork shoulder, seasoned with salt/pepper, wrapped tightly in foil, and baked at 325 deg. about 3-1/2 hours until it fell apart. Then just shred it with your fingers and heat with your favorite bbq sauce.
Sweet Potato Biscuits 375̊ F.
cooked SWEET POTATOES (about 1 lb or 2 small)
1/2 cup (1 stick) UNSALTED BUTTER, softened
1/4 cup BROWN SUGAR
2-1/4 cups ALL PURPOSE FLOUR
1 Tbsp BAKING POWDER
3/4 tsp SALT +
1/2 tsp BAKING SODA
scant 1/4 tsp GROUND CINNAMON
1 cup BUTTERMILK
Place 1 cup sweet potato into large bowl (save any remaining for another use or batch.) Add butter and brown sugar and beat until smooth. Sift flour, baking powder, salt baking soda and cinnamon into medium bowl. Mix dry ingredients into sweet potato mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients.
Transfer dough to generously floured surface, roll to 3/4" inch thickness and using a 2-1/4" inch round cookie cutter, cut out biscuits. (Careful not to twist cutter as you press out biscuits) Arrange on an ungreased baking sheet. Gather scraps into ball. Re-roll to 3/4" inch thickness. Cut out additional biscuits. Arrange on ungreased baking sheet.
Bake biscuits until golden and puffed, about 25 minutes. Transfer baking sheet to rack and cool slightly. Serve biscuits warm or at room temperature.
Yield: 12 (or more).
http://eat.at/swap/forum5/53_Sweet_Potato_Biscuits_by_Steve_2_in_LA
and one of the set tables...
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20pics/table_2916.jpg
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20pics/table_2916.jpg
and last but not least, the tea slideshow >>
http://www.kodakgallery.com/ShareLanding.action?c=s2u24ij.43sm6t8n&x=0&y=-dxe4cz&localeid=en_US
http://www.kodakgallery.com/ShareLanding.action?c=s2u24ij.43sm6t8n&x=0&y=-dxe4cz&localeid=en_US