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lizzy's post above reminds me.... can we start a thread on what do with with excess egg whites?
- Thread starter cheezz
- Start date
REC: Savannah Chocolate Chewies (from Sandi in Hawaii)
Hubby has been buying these chocolate chewy cookies from Safeway. When he first bought them, he told me to try them. The cookie snob in me said "I don't eat store bought cookies!" But I looked at the ingredients, and it looked like real ingredients - egg whites, cocoa, pecans, etc.
I tried them, and although I hate to admit it, it was really good! They're like chewy brownies, and they're made with no butter!
This recipe is pretty close. The cookie is lighter in color, so I'll try dutch process instead of natural cocoa the next time. The parchment or silpat on the baking sheet is a must.
Savannah Chocolate Chewies
Yield: 2 dozen chews
From The All-American Cookie Book, by Nancy Baggett
2 cups (8 oz) chopped pecans
2 1/4 cups (8 oz) powdered sugar
1/4 cup plus 2 tablespoons (1 ¼ oz) unsweetened natural cocoa powder*
2 tablespoons (1/2 oz) all-purpose white flour
Generous pinch of salt
3 large egg whites
3/4 teaspoon vanilla extract
1 ounce bittersweet or semisweet chocolate, grated (not unsweetened)
*Author calls for natural cocoa. I’m going to try dutch-process the next time I make this.
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
Spread the pecans in a medium baking pan and toast in the oven, stirring occasionally, for 7-9 minutes, or until fragrant. Immediately turn out into a medium bowl let cool.
Sift together the powdered sugar, cocoa powder, flour and salt into the bowl of an electric mixer.
Beat the egg whites one at a time into the powdered-sugar mixture with an electric mixer on low speed. Add the vanilla and beat for 1 1/2 minutes on high speed, scraping down the sides several times. Fold in the pecans and the chocolate until evenly incorporated. (The dough will be quite liquid, like a cake batter.)
Drop the dough onto the baking sheets by heaping tablespoons, spacing about 2 inches apart.
Bake the cookies, one sheet at a time, in the middle of the oven for 15 to 18 minutes, or until dry on the surface but soft in the centers when pressed. Reverse the sheet from front to back halfway through baking to ensure even browning. Slide the cookies, still attached to the parchment onto a wire rack.
Let cool completely, then carefully peel the cookies from the parchment.
The cookies can be stored in an airtight container up to three days or in the freezer for 1 month.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=133209
Hubby has been buying these chocolate chewy cookies from Safeway. When he first bought them, he told me to try them. The cookie snob in me said "I don't eat store bought cookies!" But I looked at the ingredients, and it looked like real ingredients - egg whites, cocoa, pecans, etc.
I tried them, and although I hate to admit it, it was really good! They're like chewy brownies, and they're made with no butter!
This recipe is pretty close. The cookie is lighter in color, so I'll try dutch process instead of natural cocoa the next time. The parchment or silpat on the baking sheet is a must.
Savannah Chocolate Chewies
Yield: 2 dozen chews
From The All-American Cookie Book, by Nancy Baggett
2 cups (8 oz) chopped pecans
2 1/4 cups (8 oz) powdered sugar
1/4 cup plus 2 tablespoons (1 ¼ oz) unsweetened natural cocoa powder*
2 tablespoons (1/2 oz) all-purpose white flour
Generous pinch of salt
3 large egg whites
3/4 teaspoon vanilla extract
1 ounce bittersweet or semisweet chocolate, grated (not unsweetened)
*Author calls for natural cocoa. I’m going to try dutch-process the next time I make this.
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
Spread the pecans in a medium baking pan and toast in the oven, stirring occasionally, for 7-9 minutes, or until fragrant. Immediately turn out into a medium bowl let cool.
Sift together the powdered sugar, cocoa powder, flour and salt into the bowl of an electric mixer.
Beat the egg whites one at a time into the powdered-sugar mixture with an electric mixer on low speed. Add the vanilla and beat for 1 1/2 minutes on high speed, scraping down the sides several times. Fold in the pecans and the chocolate until evenly incorporated. (The dough will be quite liquid, like a cake batter.)
Drop the dough onto the baking sheets by heaping tablespoons, spacing about 2 inches apart.
Bake the cookies, one sheet at a time, in the middle of the oven for 15 to 18 minutes, or until dry on the surface but soft in the centers when pressed. Reverse the sheet from front to back halfway through baking to ensure even browning. Slide the cookies, still attached to the parchment onto a wire rack.
Let cool completely, then carefully peel the cookies from the parchment.
The cookies can be stored in an airtight container up to three days or in the freezer for 1 month.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=133209
1 large egg white = 2 1/4 tablespoons. 7 large egg whites = 1 cup (thanks Sandi!)
http://www.incredibleegg.org/egg-facts/eggcyclopedia/s/size-equivalent
http://www.incredibleegg.org/egg-facts/eggcyclopedia/s/size-equivalent
REC: Cook's Illustrated Creamy Chocolate Frosting (Swiss meringue buttercream)
Creamy Chocolate Frosting
Makes about 2 1/4 cups.
Published May 1, 2010; From Cook's Illustrated
Cool the chocolate to between 85 and 100 degrees before adding it to the frosting. If the frosting seems too soft after adding the chocolate, chill it briefly in the refrigerator and then rewhip it until creamy. The frosting can be made up to 24 hours in advance and refrigerated in an airtight container. When ready to frost, place frosting in a microwave-safe container and warm briefly on high power until just slightly softened, 5 to 10 seconds. Once warmed, stir until creamy.
Ingredients
1/3 cup (2 1/3 ounces) granulated sugar
2 large egg whites
Pinch table salt
12 tablespoons (1 1/2 sticks) unsalted butter , softened and cut into 1-tablespoon pieces
6 ounces bittersweet chocolate , melted and cooled (see note at bottom)
1/2 teaspoon vanilla extract
1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2 to 3 minutes.
2. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add cooled melted chocolate and vanilla; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.
Note: CI's favorite recommended baking chocolates are Callebaut Intense Dark Chocolate or Ghiradelli Bittersweet Chocolate Baking Bar.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=150003
Creamy Chocolate Frosting
Makes about 2 1/4 cups.
Published May 1, 2010; From Cook's Illustrated
Cool the chocolate to between 85 and 100 degrees before adding it to the frosting. If the frosting seems too soft after adding the chocolate, chill it briefly in the refrigerator and then rewhip it until creamy. The frosting can be made up to 24 hours in advance and refrigerated in an airtight container. When ready to frost, place frosting in a microwave-safe container and warm briefly on high power until just slightly softened, 5 to 10 seconds. Once warmed, stir until creamy.
Ingredients
1/3 cup (2 1/3 ounces) granulated sugar
2 large egg whites
Pinch table salt
12 tablespoons (1 1/2 sticks) unsalted butter , softened and cut into 1-tablespoon pieces
6 ounces bittersweet chocolate , melted and cooled (see note at bottom)
1/2 teaspoon vanilla extract
1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2 to 3 minutes.
2. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add cooled melted chocolate and vanilla; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.
Note: CI's favorite recommended baking chocolates are Callebaut Intense Dark Chocolate or Ghiradelli Bittersweet Chocolate Baking Bar.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=150003
REC: French Macaroons (posted by rhoward2va)
* Exported from MasterCook *
French Macaroons
For cookies:
5 ounces finely ground almond powder or 5 ounces blanched almonds (see step 2) -- (1 1/3 cups)
2 cups confectioner's sugar -- plus 2 tablespoons (8 1/2 oz.)
1/4 cup unsweetened Dutch cocoa powder -- plus more for dusting
1/2 cup egg whites -- about 3 1/2 large egg whites (see step 3)
For Filling:
6 tablespoons whole milk
2 1/2 tablespoons unsalted butter
4 ounces bittersweet chocolate -- finely chopped
1. Line two large baking sheets with parchment paper, put each baking sheet on top of another baking sheet (or use two insulated baking sheets) and fit a large pastry bag with a plain 3/8-inch tip; set these aside for the moment.
2. If you've got almond powder, just sift the almond powder with the confectioner's sugar and cocoa. If you're starting with almonds, place the almonds, sugar and cocoa in the work bowl of a food processor fitted with the metal blade and process until the mixture is as fine as flour, at least 3 minutes. Stop every minute to check your progress and to scrape down the sides of the bowl. This is not a quick on-and-off operation. Although the almonds may look as though they're pulverized after a minute or so, they won't be. The nuts really need 3 to 5 minutes to be ground to a powder or flour. When the mixture is ground, press it through a medium strainer. In all probability, you'll have about 2 tablespoons of solids that won't go through the strainer - discard them.
3. For this recipe to succeed, you need 1/2 cup of egg whites, which may mean using 3 egg whites plus a part of another white. The easiest way to get a portion of a white is to break the white into a cup, beat it lightly with a fork and then measure out what you'll need. (If you put the egg whites in a glass measuring cup, the whites should come just to the 1/2-cup line when the cup is on the counter and you've crouched down to check the measurement at eye level.)
4. Once the eggs are measured, they need to be brought to room temperature so they can be beaten to their fullest volume. You can leave the whites on the counter until they reach room temperature, or you can put them into a microwave-safe bowl and place them in a microwave oven set on lowest power; heat the whites for about 10 seconds. Stir the whites and continue to heat them -still on lowest power - in 5-second spurts until they are about 75 degrees F. If they're a little warmer, that's okay too. To keep the eggs warm, run the mixer bowl under hot water, dry the bowl well, pour the whites into the bowl and fit the mixer with the whisk attachment.
5. Beat the egg whites at low to medium speed until they are white and foamy. Turn the speed up and whip them on high just until they are firm but not dry. Keep the whites in the mixer bowl or transfer them to a large bowl. Working with a rubber spatula, fold the dry ingredients gently into the whites in 3 or 4 additions. There are a lot of dry ingredients to go into a relatively small amount of whites, but keep folding and you'll get everything in. Don't worry if the whites deflate and the batter looks a little runny - that's just what's supposed to happen. When the dry ingredients are incorporated, the mixture will look like a cake batter; if you lift a little with your finger, it should form a gentle, quickly falling peak.
6. Spoon the batter into the pastry bag and pipe it out onto the prepared baking sheets. (To keep the paper steady, "glue" it down by piping a bit of batter at each corner of the baking sheet.) Pipe the batter into rounds about 1 inch in diameter, leaving about an inch between each round. (Because you're going to sandwich the baked cookies, try to keep the rounds the same size.) When you've piped out all the macaroons, lift each baking sheet with both hands and then bang it down on the counter. Don't be afraid - you need to get the air of the batter. Set the baking sheets aside at room temperature for 15 minutes while you preheat the oven.
7. Center a rack in the oven and preheat the oven to 425 degrees F. You need to bake these one pan at a time, so dust the tops of the macaroons on one pan with cocoa powder and slide one of the sheets into the oven. As soon as the baking sheet is in the oven, turn the temperature down to 350 degrees F and insert the handle of a wooden spoon between the oven and the door to keep the door slightly ajar. Bake the macaroons for 10 to 12 minutes, or until they are smooth and just firm to the touch. (at least 11 min.) Remove parchment from cookie sheet to cooling rack. When cookies are completely cool, gently peel away from parchment. Repeat with remaining batter.
8. For chocolate filling: Bring milk and butter to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer to small bowl. Cool. Cover and refrigerate until thick enough to spread, about 30 to 45 minutes. Watch carefully near the end. It goes from soft to hard very quickly. If it does harden too much, put bowl in microwave at 50% power for about 5 seconds to soften slightly.
9. When the macaroons are cool, sandwich them with the chocolate filling. Spread some filling on the flat side of one cookie and use the flat side of another to complete the sandwich. Filling should spread to the edge. Transfer to a covered container with wax paper between each layer.
These cookies can be frozen.
Make 2 single batches for Christmas cookies.
Source:"Splendid Table - Pierre Hermes recipe adapted"
"http://splendidtable.publicradio.org/recipes/dessert_parismacaroons.shtml"
Yield:"40 cookies"
NOTES : The ultimate - this technique works perfectly for a very difficult cookie with delicious results!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=149599
* Exported from MasterCook *
French Macaroons
For cookies:
5 ounces finely ground almond powder or 5 ounces blanched almonds (see step 2) -- (1 1/3 cups)
2 cups confectioner's sugar -- plus 2 tablespoons (8 1/2 oz.)
1/4 cup unsweetened Dutch cocoa powder -- plus more for dusting
1/2 cup egg whites -- about 3 1/2 large egg whites (see step 3)
For Filling:
6 tablespoons whole milk
2 1/2 tablespoons unsalted butter
4 ounces bittersweet chocolate -- finely chopped
1. Line two large baking sheets with parchment paper, put each baking sheet on top of another baking sheet (or use two insulated baking sheets) and fit a large pastry bag with a plain 3/8-inch tip; set these aside for the moment.
2. If you've got almond powder, just sift the almond powder with the confectioner's sugar and cocoa. If you're starting with almonds, place the almonds, sugar and cocoa in the work bowl of a food processor fitted with the metal blade and process until the mixture is as fine as flour, at least 3 minutes. Stop every minute to check your progress and to scrape down the sides of the bowl. This is not a quick on-and-off operation. Although the almonds may look as though they're pulverized after a minute or so, they won't be. The nuts really need 3 to 5 minutes to be ground to a powder or flour. When the mixture is ground, press it through a medium strainer. In all probability, you'll have about 2 tablespoons of solids that won't go through the strainer - discard them.
3. For this recipe to succeed, you need 1/2 cup of egg whites, which may mean using 3 egg whites plus a part of another white. The easiest way to get a portion of a white is to break the white into a cup, beat it lightly with a fork and then measure out what you'll need. (If you put the egg whites in a glass measuring cup, the whites should come just to the 1/2-cup line when the cup is on the counter and you've crouched down to check the measurement at eye level.)
4. Once the eggs are measured, they need to be brought to room temperature so they can be beaten to their fullest volume. You can leave the whites on the counter until they reach room temperature, or you can put them into a microwave-safe bowl and place them in a microwave oven set on lowest power; heat the whites for about 10 seconds. Stir the whites and continue to heat them -still on lowest power - in 5-second spurts until they are about 75 degrees F. If they're a little warmer, that's okay too. To keep the eggs warm, run the mixer bowl under hot water, dry the bowl well, pour the whites into the bowl and fit the mixer with the whisk attachment.
5. Beat the egg whites at low to medium speed until they are white and foamy. Turn the speed up and whip them on high just until they are firm but not dry. Keep the whites in the mixer bowl or transfer them to a large bowl. Working with a rubber spatula, fold the dry ingredients gently into the whites in 3 or 4 additions. There are a lot of dry ingredients to go into a relatively small amount of whites, but keep folding and you'll get everything in. Don't worry if the whites deflate and the batter looks a little runny - that's just what's supposed to happen. When the dry ingredients are incorporated, the mixture will look like a cake batter; if you lift a little with your finger, it should form a gentle, quickly falling peak.
6. Spoon the batter into the pastry bag and pipe it out onto the prepared baking sheets. (To keep the paper steady, "glue" it down by piping a bit of batter at each corner of the baking sheet.) Pipe the batter into rounds about 1 inch in diameter, leaving about an inch between each round. (Because you're going to sandwich the baked cookies, try to keep the rounds the same size.) When you've piped out all the macaroons, lift each baking sheet with both hands and then bang it down on the counter. Don't be afraid - you need to get the air of the batter. Set the baking sheets aside at room temperature for 15 minutes while you preheat the oven.
7. Center a rack in the oven and preheat the oven to 425 degrees F. You need to bake these one pan at a time, so dust the tops of the macaroons on one pan with cocoa powder and slide one of the sheets into the oven. As soon as the baking sheet is in the oven, turn the temperature down to 350 degrees F and insert the handle of a wooden spoon between the oven and the door to keep the door slightly ajar. Bake the macaroons for 10 to 12 minutes, or until they are smooth and just firm to the touch. (at least 11 min.) Remove parchment from cookie sheet to cooling rack. When cookies are completely cool, gently peel away from parchment. Repeat with remaining batter.
8. For chocolate filling: Bring milk and butter to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer to small bowl. Cool. Cover and refrigerate until thick enough to spread, about 30 to 45 minutes. Watch carefully near the end. It goes from soft to hard very quickly. If it does harden too much, put bowl in microwave at 50% power for about 5 seconds to soften slightly.
9. When the macaroons are cool, sandwich them with the chocolate filling. Spread some filling on the flat side of one cookie and use the flat side of another to complete the sandwich. Filling should spread to the edge. Transfer to a covered container with wax paper between each layer.
These cookies can be frozen.
Make 2 single batches for Christmas cookies.
Source:"Splendid Table - Pierre Hermes recipe adapted"
"http://splendidtable.publicradio.org/recipes/dessert_parismacaroons.shtml"
Yield:"40 cookies"
NOTES : The ultimate - this technique works perfectly for a very difficult cookie with delicious results!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=149599
REC: Devil's Food Cake with Fluffy White Frosting (Meryl) -- frosting uses 5 egg whites
I make this cake every year for my husband's birthday- it's fantastic.
Here's the recipe with my original notes:
DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING
I did not make the fluffy white frosting, since that type of frosting is usually too sweet for me. Instead, I increased the amounts for the chocolate filling (ganache), and used it to both fill and frost the cake. In addition, I kept this as a two-layer cake instead of splitting the layers in half. *Caution: Use parchment paper! (see my notes in Step 1).
Note: If not frosting immediately, I suggest wrapping cake layers tightly in plastic, and then in foil, and storing at room temperature until ready to frost. Do not refrigerate - it could dry the cake. Can also freeze the layers until ready to frost.
DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING
INGREDIENTS:
CAKE:
2 1/4 c. granulated sugar
1 3/4 c. cake flour (I used homemade: 3 1/2 Tbsp cornstarch plus enough all-purpose flour to equal 1 3/4 cups, sifted several times)
1 1/4 c. unsweetened cocoa (I've used both natural and Dutched)
2 1/4 tsp. baking soda
1 1/4 tsp. baking powder
1/2 tsp. salt
3 large whole eggs
1 large egg yolk
1 Tbsp vanilla
1/2 c. (1 stick) plus 1 Tbsp unsalted butter, melted and cooled
1 1/2 c. buttermilk (I used 1 1/2 Tbsp white vinegar plus enough milk to equal 1 1/2 cups, then let it stand 10 minutes)
3/4 c. strongly brewed coffee (I used espresso)
RICH CHOCOLATE FILLING:
9 oz. semisweet chocolate, chopped
1 c. heavy cream
1 tsp. vanilla
FLUFFY WHITE FROSTING:
5 large egg whites
1 3/4 c. granulated sugar
1/3 c. water
1/2 tsp. cream of tartar
2 tsp. vanilla
DIRECTIONS:
Make cake:
1) Preheat oven to 350 F. (325 F for dark pans). Butter and flour bottoms and sides of two 9-inch round cake pans. *(NOTE: I suggest using parchment paper - the cakes are so moist, they stick to the pans like glue)!
2) In a large mixing bowl, sift together sugar, flour, cocoa, soda, baking powder, and salt. Set aside.
3) In a med. mixing bowl, whisk whole eggs and yolk together until combined. Whisk in vanilla and melted butter. Whisk in buttermilk and coffee. Pour liquid mixture into dry ingredients and whisk until smooth. Scrape batter into pans, dividing equally.
4) Bake for 30-35 minutes, or until edges of cake pull away from side and toothpick comes out clean. Cool cakes on wire racks for 20 minutes. *(Note: I suggest lining the wire racks with parchment before inverting cakes). Invert cakes onto racks to cool completely.
Make filling:
1) Place chocolate in a med. bowl. In med. saucepan, heat cream until it comes to a gentle boil. Pour hot cream over chopped chocolate. Allow to stand for 5 minutes, to allow chocolate to melt. Stir mixture until smooth and chocolate completely melted. Stir in vanilla.
2) Set bowl containing chocolate mixture into a larger bowl of ice water and stir mixture constantly for about 5 minutes, or until it is a spreadable consistency. (My note, edited from Jacques Torres: The ganache should not cool so much that it begins to harden and set. If this happens, warm it up over a saucepan of simmering water, removing it every 10 seconds and whisking it gently until it is smooth and viscous). Remove bowl of filling from ice water and set aside until ready to fill cake.
Make frosting:
1) In large deep bowl, combine egg whites, sugar, water, and cream of tartar. With hand-held mixer, beat until foamy, about 1 minute.
2) Place bowl over saucepan of simmering water, making sure that bottom of bowl does not touch the water. Beat constantly at low speed until mixture reaches 160F, about 7 minutes. Remove bowl from heat, add vanilla, and beat frosting at high speed until it holds stiff peaks, about 7 minutes.
Assemble cake:
1) Cut cake layers in half horizontally to make 4 layers total. Place one layer cut side up on serving plate and scrape generous 1/2 cup chocolate filling onto it. Spread filling evenly over layer. Repeat 2 times, then top with last cake layer.
2) Using offset spatula, spread frosting first on sides then over cake, in "dramatic swirls".
Serve immediately or refrigerate and bring to room temperature before serving.
Yield: 10 - 12 servings
From March 2002, Chocolatier
Link: http://www.godiva.com/recipes/recipe.aspx?id=518
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=147698
http://www.godiva.com/assets/Images/recipes/518-z.jpg
I make this cake every year for my husband's birthday- it's fantastic.
Here's the recipe with my original notes:
DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING
I did not make the fluffy white frosting, since that type of frosting is usually too sweet for me. Instead, I increased the amounts for the chocolate filling (ganache), and used it to both fill and frost the cake. In addition, I kept this as a two-layer cake instead of splitting the layers in half. *Caution: Use parchment paper! (see my notes in Step 1).
Note: If not frosting immediately, I suggest wrapping cake layers tightly in plastic, and then in foil, and storing at room temperature until ready to frost. Do not refrigerate - it could dry the cake. Can also freeze the layers until ready to frost.
DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING
INGREDIENTS:
CAKE:
2 1/4 c. granulated sugar
1 3/4 c. cake flour (I used homemade: 3 1/2 Tbsp cornstarch plus enough all-purpose flour to equal 1 3/4 cups, sifted several times)
1 1/4 c. unsweetened cocoa (I've used both natural and Dutched)
2 1/4 tsp. baking soda
1 1/4 tsp. baking powder
1/2 tsp. salt
3 large whole eggs
1 large egg yolk
1 Tbsp vanilla
1/2 c. (1 stick) plus 1 Tbsp unsalted butter, melted and cooled
1 1/2 c. buttermilk (I used 1 1/2 Tbsp white vinegar plus enough milk to equal 1 1/2 cups, then let it stand 10 minutes)
3/4 c. strongly brewed coffee (I used espresso)
RICH CHOCOLATE FILLING:
9 oz. semisweet chocolate, chopped
1 c. heavy cream
1 tsp. vanilla
FLUFFY WHITE FROSTING:
5 large egg whites
1 3/4 c. granulated sugar
1/3 c. water
1/2 tsp. cream of tartar
2 tsp. vanilla
DIRECTIONS:
Make cake:
1) Preheat oven to 350 F. (325 F for dark pans). Butter and flour bottoms and sides of two 9-inch round cake pans. *(NOTE: I suggest using parchment paper - the cakes are so moist, they stick to the pans like glue)!
2) In a large mixing bowl, sift together sugar, flour, cocoa, soda, baking powder, and salt. Set aside.
3) In a med. mixing bowl, whisk whole eggs and yolk together until combined. Whisk in vanilla and melted butter. Whisk in buttermilk and coffee. Pour liquid mixture into dry ingredients and whisk until smooth. Scrape batter into pans, dividing equally.
4) Bake for 30-35 minutes, or until edges of cake pull away from side and toothpick comes out clean. Cool cakes on wire racks for 20 minutes. *(Note: I suggest lining the wire racks with parchment before inverting cakes). Invert cakes onto racks to cool completely.
Make filling:
1) Place chocolate in a med. bowl. In med. saucepan, heat cream until it comes to a gentle boil. Pour hot cream over chopped chocolate. Allow to stand for 5 minutes, to allow chocolate to melt. Stir mixture until smooth and chocolate completely melted. Stir in vanilla.
2) Set bowl containing chocolate mixture into a larger bowl of ice water and stir mixture constantly for about 5 minutes, or until it is a spreadable consistency. (My note, edited from Jacques Torres: The ganache should not cool so much that it begins to harden and set. If this happens, warm it up over a saucepan of simmering water, removing it every 10 seconds and whisking it gently until it is smooth and viscous). Remove bowl of filling from ice water and set aside until ready to fill cake.
Make frosting:
1) In large deep bowl, combine egg whites, sugar, water, and cream of tartar. With hand-held mixer, beat until foamy, about 1 minute.
2) Place bowl over saucepan of simmering water, making sure that bottom of bowl does not touch the water. Beat constantly at low speed until mixture reaches 160F, about 7 minutes. Remove bowl from heat, add vanilla, and beat frosting at high speed until it holds stiff peaks, about 7 minutes.
Assemble cake:
1) Cut cake layers in half horizontally to make 4 layers total. Place one layer cut side up on serving plate and scrape generous 1/2 cup chocolate filling onto it. Spread filling evenly over layer. Repeat 2 times, then top with last cake layer.
2) Using offset spatula, spread frosting first on sides then over cake, in "dramatic swirls".
Serve immediately or refrigerate and bring to room temperature before serving.
Yield: 10 - 12 servings
From March 2002, Chocolatier
Link: http://www.godiva.com/recipes/recipe.aspx?id=518
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=147698
http://www.godiva.com/assets/Images/recipes/518-z.jpg
REC: Dorie Greenspan's Perfect Party Cake with Lemon Buttercream (Sandi in Hawaii)
I had to make a birthday cake and the birthday girl likes citrus, so I made the Perfect Party Cake from Baking: From My Home to Yours.
OMG, that lemon buttercream was FABULOUS! So light and fluffy, not too sweet, and definitely lemony. The cake was also lightly lemony, but it was the buttercream that put it over the top.
I didn't use the lemon extract in the cake, and it really didn't need it. I didn't do the raspberry jam between the layers either - thought it would detract from the lemon flavor. Nor did I split the layers - mine was just 2 layers.
It really was a perfect party cake! The Daring Bakers did it, and I've linked one of their blog posts to show you the steps. Mine did not look as beautiful as Use Real Butter's, but it was just as yummy smileys/smile.gif
Perfect Party Cake
from Dorie Greenspan’s Baking From My Home to Yours
Cake
2 1/4 cups (9 oz) cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk (I used soy milk)
4 large egg whites
1 1/2 cups (10 1/2 oz) sugar
2 teaspoons grated lemon zest
1 stick (4 oz) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract (I omitted)
Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 oz) unsalted butter, at room temperature
1/4 cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract
Finishing
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable
1 1/2 cups sweetened shredded coconut
(I omitted both of these)
Center a rack in the oven and preheat the oven to 350 degrees F (I did 330º convect). Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
Cake: Sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
Buttercream: Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.
Assemble: Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. Spread it with one third of the preserves. Cover the jam evenly with about one quarter of the buttercream. Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover). Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top.
Storing: The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.
Link: http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=131866
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=142637
I had to make a birthday cake and the birthday girl likes citrus, so I made the Perfect Party Cake from Baking: From My Home to Yours.
OMG, that lemon buttercream was FABULOUS! So light and fluffy, not too sweet, and definitely lemony. The cake was also lightly lemony, but it was the buttercream that put it over the top.
I didn't use the lemon extract in the cake, and it really didn't need it. I didn't do the raspberry jam between the layers either - thought it would detract from the lemon flavor. Nor did I split the layers - mine was just 2 layers.
It really was a perfect party cake! The Daring Bakers did it, and I've linked one of their blog posts to show you the steps. Mine did not look as beautiful as Use Real Butter's, but it was just as yummy smileys/smile.gif
Perfect Party Cake
from Dorie Greenspan’s Baking From My Home to Yours
Cake
2 1/4 cups (9 oz) cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk (I used soy milk)
4 large egg whites
1 1/2 cups (10 1/2 oz) sugar
2 teaspoons grated lemon zest
1 stick (4 oz) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract (I omitted)
Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 oz) unsalted butter, at room temperature
1/4 cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract
Finishing
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable
1 1/2 cups sweetened shredded coconut
(I omitted both of these)
Center a rack in the oven and preheat the oven to 350 degrees F (I did 330º convect). Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
Cake: Sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
Buttercream: Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.
Assemble: Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. Spread it with one third of the preserves. Cover the jam evenly with about one quarter of the buttercream. Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover). Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top.
Storing: The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.
Link: http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=131866
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=142637
REC: RLB's Mousseline Buttercream (MarilynFL)
Mousseline Buttercream
1 lb (2 C) unsalted butter, cool but slightly soft
7 oz (1 C) sugar
2 oz (1/4 C) water
5 large egg whites (5.25 oz)
1/2 tsp + 1/8 tsp cream of tartar
3 oz liqueur, like Grand Marnier
Heat 3/4 C sugar and 1/4 C water until mixture is bubbling. Reduce heat to low.
Beat egg whites until soft peaks. Add cream of tartar. Add remaining 1/4 C of sugar SLOWLY until stiff peaks.
Increase heat over syrup until it reachs 248-250F. Immediately transfer to glass measure to stop the cooking.
Beat syrup into egg whites in a slow steady stream (avoid the beaters). Beat for 2 minutes or until icing is cool. DON'T EVEN THINK OF ADDING THE BUTTER UNTIL THIS MIXTURE HAS COOLED DOWN. (note and capitalization courtesy of Marilyn who has painfully found out that you should not try to rush this process. But if you need to: Take a large tea towel and wrap ice cubes inside it lengthwise. Wrap that around the mixture bowl to help cool down the icing.
Beat at medium speed and add 1 TBL of butter at a time. When finish, lower speed and drizzle in liqueur. Place in airtight bowl. Rewhip lightly to retain silky texture. Store 2 days refrigerated or 8 months frozen. Allow to come to room temperature before beating or it will break down and you'll lose it forever. No repairing it at that stage.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=141685
Mousseline Buttercream
1 lb (2 C) unsalted butter, cool but slightly soft
7 oz (1 C) sugar
2 oz (1/4 C) water
5 large egg whites (5.25 oz)
1/2 tsp + 1/8 tsp cream of tartar
3 oz liqueur, like Grand Marnier
Heat 3/4 C sugar and 1/4 C water until mixture is bubbling. Reduce heat to low.
Beat egg whites until soft peaks. Add cream of tartar. Add remaining 1/4 C of sugar SLOWLY until stiff peaks.
Increase heat over syrup until it reachs 248-250F. Immediately transfer to glass measure to stop the cooking.
Beat syrup into egg whites in a slow steady stream (avoid the beaters). Beat for 2 minutes or until icing is cool. DON'T EVEN THINK OF ADDING THE BUTTER UNTIL THIS MIXTURE HAS COOLED DOWN. (note and capitalization courtesy of Marilyn who has painfully found out that you should not try to rush this process. But if you need to: Take a large tea towel and wrap ice cubes inside it lengthwise. Wrap that around the mixture bowl to help cool down the icing.
Beat at medium speed and add 1 TBL of butter at a time. When finish, lower speed and drizzle in liqueur. Place in airtight bowl. Rewhip lightly to retain silky texture. Store 2 days refrigerated or 8 months frozen. Allow to come to room temperature before beating or it will break down and you'll lose it forever. No repairing it at that stage.
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REC: Sugared Cranberry Trail Mix (Sandi in Hawaii)
I love this mix, and so do most of my recipients smileys/smile.gif I make a huge batch, and pack them up in cello bags, tied with a ribbon. It keeps really well (at least a couple of weeks..?)
SUGARED CRANBERRY TRAIL MIX
1 4 lb. bag of pretzels
4 cups of almonds (1/2 of a 2 lb. bag)
4 cups of pecans (1/2 of a 2 lb. bag)
4 cups (1/2 of a 30 oz. bag) dried cranberries
8 large egg whites (about 1 cup)
4 cups white sugar
6 tablespoons cinnamon
Preheat oven to 350º. Spread pecans and almonds evenly on an ungreased baking sheet. Bake 7 to 8 minutes or until nuts are slightly darker in color. Cool completely on pan.
Reduce oven temperature to 225º.
In two large foil pans, combine the pecans, almonds, pretzels, and cranberries.
In a small bowl, beat the egg whites until foamy. Pour over pretzel mixture; toss until well coated. In another small bowl, combine the sugar and cinnamon. Sprinkle over pretzel mixture; toss until well coated. Bake 1 hour, stirring every 15 minutes. Cool completely in pan. Store in an airtight container.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=141244
I love this mix, and so do most of my recipients smileys/smile.gif I make a huge batch, and pack them up in cello bags, tied with a ribbon. It keeps really well (at least a couple of weeks..?)
SUGARED CRANBERRY TRAIL MIX
1 4 lb. bag of pretzels
4 cups of almonds (1/2 of a 2 lb. bag)
4 cups of pecans (1/2 of a 2 lb. bag)
4 cups (1/2 of a 30 oz. bag) dried cranberries
8 large egg whites (about 1 cup)
4 cups white sugar
6 tablespoons cinnamon
Preheat oven to 350º. Spread pecans and almonds evenly on an ungreased baking sheet. Bake 7 to 8 minutes or until nuts are slightly darker in color. Cool completely on pan.
Reduce oven temperature to 225º.
In two large foil pans, combine the pecans, almonds, pretzels, and cranberries.
In a small bowl, beat the egg whites until foamy. Pour over pretzel mixture; toss until well coated. In another small bowl, combine the sugar and cinnamon. Sprinkle over pretzel mixture; toss until well coated. Bake 1 hour, stirring every 15 minutes. Cool completely in pan. Store in an airtight container.
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REC: Meringue Jelly Roll with Lemon Curd (fressca)
No picture, but I had this at a dinner party last week - it was pretty to look at, and very yummy too.
MERINGUE JELLY ROLL WITH LEMON CURD
From Lucy Waverman at the Globe and Mail
This was a big hit at my last dinner party. The meringue rolls beautifully and you can fill it with anything you like. Baking at a high hear turns it a little spongy, making it easy to roll. You can make your own lemon curd or buy it in a jar. The jarred kind needs some extra lemon rind and juice to spark it up.
Ingredients
8 egg whites
2 cups granulated sugar
2 tablespoons white vinegar
2 tablespoons cornstarch
Icing sugar
Filling:
1/2 cup whipping cream
1-1/2 cups lemon curd
Method
Preheat oven to 350 F. Line an 11-by-17-inch jelly roll pan with parchment paper.
Whisk egg whites until frothy and doubled in bulk. Slowly whisk in sugar 1 tablespoon at a time. Continue to whisk until the egg whites are thick, glossy and hold slightly drooping peaks. Beat in vinegar until egg whites form stiff peaks, then beat in cornstarch.
Spread meringue mixture into pan, levelling off the top. Bake for 20 minutes or until top is pale gold and feels firm to the touch.
Remove from oven and cool on parchment paper for 1 hour. Dust a large sheet of parchment paper with icing sugar and turn the meringue over on to the paper.
Whip cream until it hold stiff peaks. Fold whipped cream into lemon curd and spread lemon cream over roulade. Roll up roulade from the long end using the paper as a guide. Chill until needed and cut into slices to serve. Serves 6 with leftovers.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=140763
No picture, but I had this at a dinner party last week - it was pretty to look at, and very yummy too.
MERINGUE JELLY ROLL WITH LEMON CURD
From Lucy Waverman at the Globe and Mail
This was a big hit at my last dinner party. The meringue rolls beautifully and you can fill it with anything you like. Baking at a high hear turns it a little spongy, making it easy to roll. You can make your own lemon curd or buy it in a jar. The jarred kind needs some extra lemon rind and juice to spark it up.
Ingredients
8 egg whites
2 cups granulated sugar
2 tablespoons white vinegar
2 tablespoons cornstarch
Icing sugar
Filling:
1/2 cup whipping cream
1-1/2 cups lemon curd
Method
Preheat oven to 350 F. Line an 11-by-17-inch jelly roll pan with parchment paper.
Whisk egg whites until frothy and doubled in bulk. Slowly whisk in sugar 1 tablespoon at a time. Continue to whisk until the egg whites are thick, glossy and hold slightly drooping peaks. Beat in vinegar until egg whites form stiff peaks, then beat in cornstarch.
Spread meringue mixture into pan, levelling off the top. Bake for 20 minutes or until top is pale gold and feels firm to the touch.
Remove from oven and cool on parchment paper for 1 hour. Dust a large sheet of parchment paper with icing sugar and turn the meringue over on to the paper.
Whip cream until it hold stiff peaks. Fold whipped cream into lemon curd and spread lemon cream over roulade. Roll up roulade from the long end using the paper as a guide. Chill until needed and cut into slices to serve. Serves 6 with leftovers.
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REC: Gingerbread: Elisenlebkuchen of N
Gingerbread: Elisenlebkuchen of Nürnberg (Makes about 20 cakes)
Elisenlebkuchen are considered the finest of Germany's Christmas Gingerbreads. Traditionally these Lebkuchen are baked on edible Oblaten (communion-like wafers), but wax paper can be substituted.
1 cup plus 2 T. sugar
4 large egg whites
1/4 cup honey
3 T. apricot jam
1/3 cup marzipan
2 cups skinned hazelnuts, toasted and
finely ground
1/3 cup candied lemon peel
1/3 cup candied orange peel
1/2 t. cinnamon
1/2 t. freshly-ground nutmeg
1/4 t. ground cloves
1/4 t. ground ginger
1/4 t. ground cardamon
1/4 t. salt
1/2 cup flour
1 t. baking powder
Halved almonds
11/2 cups confectioners' sugar
1 T. water
1/2 t. lemon juice
In the metal bowl of an electric mixer, mix together the sugar, egg whites, honey, and jam. Place the bowl in a pan of simmering water (similar to the double-boiler method). Stirring frequently, heat the mixture until the temperature of a warm bath. Transfer the bowl back to the mixer and add the marzipan, hazelnuts, and candied lemon and orange peels.
In a separate bowl, combine the spices, salt, flour and baking powder. Mix the dry ingredients into the egg mixture until thoroughly combined.
Spread the Oblaten on large baking sheets (or line baking sheets with wax paper). Dampen your hands and roll dough into balls, about 2 tablespoonfuls apiece. Place one on each round of oblaten and flatten slightly. Press an almond half into the top of each cookie and let stand in a warm room to dry for 24 hours.
Preheat oven to 350°F. Bake 11-15 minutes or until the surface of the cookie no longer appears wet. Transfer to racks to cool.
In a large bowl, mix together the confectioners' sugar, water, and lemon juice. Brush cookies with icing and let set, about 1 hour.
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Gingerbread: Elisenlebkuchen of Nürnberg (Makes about 20 cakes)
Elisenlebkuchen are considered the finest of Germany's Christmas Gingerbreads. Traditionally these Lebkuchen are baked on edible Oblaten (communion-like wafers), but wax paper can be substituted.
1 cup plus 2 T. sugar
4 large egg whites
1/4 cup honey
3 T. apricot jam
1/3 cup marzipan
2 cups skinned hazelnuts, toasted and
finely ground
1/3 cup candied lemon peel
1/3 cup candied orange peel
1/2 t. cinnamon
1/2 t. freshly-ground nutmeg
1/4 t. ground cloves
1/4 t. ground ginger
1/4 t. ground cardamon
1/4 t. salt
1/2 cup flour
1 t. baking powder
Halved almonds
11/2 cups confectioners' sugar
1 T. water
1/2 t. lemon juice
In the metal bowl of an electric mixer, mix together the sugar, egg whites, honey, and jam. Place the bowl in a pan of simmering water (similar to the double-boiler method). Stirring frequently, heat the mixture until the temperature of a warm bath. Transfer the bowl back to the mixer and add the marzipan, hazelnuts, and candied lemon and orange peels.
In a separate bowl, combine the spices, salt, flour and baking powder. Mix the dry ingredients into the egg mixture until thoroughly combined.
Spread the Oblaten on large baking sheets (or line baking sheets with wax paper). Dampen your hands and roll dough into balls, about 2 tablespoonfuls apiece. Place one on each round of oblaten and flatten slightly. Press an almond half into the top of each cookie and let stand in a warm room to dry for 24 hours.
Preheat oven to 350°F. Bake 11-15 minutes or until the surface of the cookie no longer appears wet. Transfer to racks to cool.
In a large bowl, mix together the confectioners' sugar, water, and lemon juice. Brush cookies with icing and let set, about 1 hour.
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REC: Lemon Cheesecake, made with yogurt cheese (Kendall)
LEMON CHEESECAKE - Rich and delicious!
From NOT JUST CHEESECAKE
2 cups nonfat yogurt cheese
7 tablespoons sugar (or to taste)
1 tablespoon cornstarch
4 egg whites, lightly beaten (or 1 egg and 2 whites)
1 lemon, juice
1 teaspoon vanilla
1/2 teaspoon grated lemon peel, or 1/4 teaspoon lemon extract
Preheat oven to 325 degrees. Lightly grease a 7-inch springform or 8-inch piepan.
Combine yogurt cheese, sugar, cornstarch, lemon juice and vanilla, mixing gently with a fork or wire whisk until well bended. Stir in the eggs.
Pour into prepared pan and smooth the top with a spatula. Bake until the center is set, 20 to 25 minutes (piepan) or 55 minutes (springform). Cool slightly and refrigerate, uncovered, for 24 hours.
Serves 8.
1 slice: Calories 100, Protein 6 gm, Carbohydrates 18 gm, Fat less than 1 gm, Cholesterol 0, Calcium 143 mg, Sodium 65 mg.
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LEMON CHEESECAKE - Rich and delicious!
From NOT JUST CHEESECAKE
2 cups nonfat yogurt cheese
7 tablespoons sugar (or to taste)
1 tablespoon cornstarch
4 egg whites, lightly beaten (or 1 egg and 2 whites)
1 lemon, juice
1 teaspoon vanilla
1/2 teaspoon grated lemon peel, or 1/4 teaspoon lemon extract
Preheat oven to 325 degrees. Lightly grease a 7-inch springform or 8-inch piepan.
Combine yogurt cheese, sugar, cornstarch, lemon juice and vanilla, mixing gently with a fork or wire whisk until well bended. Stir in the eggs.
Pour into prepared pan and smooth the top with a spatula. Bake until the center is set, 20 to 25 minutes (piepan) or 55 minutes (springform). Cool slightly and refrigerate, uncovered, for 24 hours.
Serves 8.
1 slice: Calories 100, Protein 6 gm, Carbohydrates 18 gm, Fat less than 1 gm, Cholesterol 0, Calcium 143 mg, Sodium 65 mg.
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REC: Plum and Almond Cake (Sylvia)
If you like a dessert that is not too sweet then this is the cake for you. I made it for the first time on Tuesday and it will be made again and again. I can envision using other fruits apart from plums.
Plum and Almond Cake
5 egg whites
1/2 cup sugar
2/3 cup almond flour (finely ground almonds)
1/2 cup flour
13 tablespoons unsalted butter, melted
6 Plums, halved and pits removed
1 teaspoon almond extract
1 teaspoon grated lemon zest
Preheat oven to 350 degrees.
Butter and flour your tart or cake pan. (A square pan works well.) In a large bowl, mix the egg whites and sugar vigorously for a couple of minutes. Add the flours and whisk and then add the cooled butter and whisk until smooth. Pour batter into prepared pan. Place plum halves on top of batter.
Bake for about 25 - 30 minutes until golden brown.
http://theitaliandish.blogspot.com/2009/08/plum-almond-cake-sokol-blosser-wine.html
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=134548
If you like a dessert that is not too sweet then this is the cake for you. I made it for the first time on Tuesday and it will be made again and again. I can envision using other fruits apart from plums.
Plum and Almond Cake
5 egg whites
1/2 cup sugar
2/3 cup almond flour (finely ground almonds)
1/2 cup flour
13 tablespoons unsalted butter, melted
6 Plums, halved and pits removed
1 teaspoon almond extract
1 teaspoon grated lemon zest
Preheat oven to 350 degrees.
Butter and flour your tart or cake pan. (A square pan works well.) In a large bowl, mix the egg whites and sugar vigorously for a couple of minutes. Add the flours and whisk and then add the cooled butter and whisk until smooth. Pour batter into prepared pan. Place plum halves on top of batter.
Bake for about 25 - 30 minutes until golden brown.
http://theitaliandish.blogspot.com/2009/08/plum-almond-cake-sokol-blosser-wine.html
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REC: Nem Nu
I made this over the Labor Day Weekend. See my notes at end of recipe and Link URL for photo as it appeared in cookbook.
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NEM NUÓNG (PORK MEATBALLS SERVED IN SALAD ROLLS)
Few dishes reach the table in Vietnam without accompanying salad vegetables or a profusion of herbs. Many dishes are made up of a small basic meat dish such as meatballs, tiny stuffed beef rolls, slivers of barbecued beef, or fish purées. These are served with a mix of lettuces, mint and other herbs, bean sprouts, cucumber, radish and carrot and wrapped together in round sheets of edible rice paper. The resultant roll is then dipped in an aromatic sauce based on various combinations of roasted crushed peanuts, fish sauce and garlic.
Nem nuóng are small balls of smoothly ground pork that are first steamed or simmered, then cooked at the table on small portable broilers until crusty and well colored. They are then popped into the rice paper and lettuce roll with a selection of accompaniments and eaten sandwich style.
PORK BALLS
12 oz (375 g) finely ground (minced) lean pork
2-3 green onions, finely minced
1 teaspoon crushed garlic
1 teaspoon minced fresh ginger
2 small egg whites
½ cup (4 fl oz/125 ml) ice water
½ teaspoon white pepper
1 teaspoon salt
1 tablespoon vegetable oil
SALAD
24 iceberg lettuce leaves
2 rice paper wrappers, about 6 in (15 cm) in diameter
5 oz (155 g) rice vermicelli, cooked and thoroughly drained
2 cups tightly packed mixed fresh herbs – mint, Vietnamese mint, spearmint, basil, cilantro (coriander)
5 oz (155 g) fresh bean sprouts
1 small cucumber
1 medium carrot
5-in (12.5-cm) piece giant white radish (Chinese loh buk)
SAUCE
1/3 cup (2 oz/60 g) roasted peanuts
2 fresh red chilies, seeded and coarsely chopped
1 teaspoon crushed garlic
1 tablespoon finely chopped fresh mint
2 tablespoons lime or lemon juice
¼ cup (2 fl oz/60 ml) fish sauce
1 cup (8 fl oz/250 ml) thin coconut milk
Place the peanuts and chilies in a mortar and pound to a smooth paste. Add the garlic, mint, lime or lemon juice and fish sauce and mix again, pounding until smooth. Stir in the coconut milk, then transfer to small bowls and set aside.
Rinse and dry the lettuce. Dip the rice paper into cold water to soften, drain well and spread on paper towels until dry enough to handle. Cut the vermicelli into 2-in (5-cm) lengths. Break the herbs into small sprigs. Steep the bean sprouts in boiling water for 20 seconds, then drain well. Cut the cucumber, carrot and radish into matchstick pieces. Arrange all of these attractively on service platters and place on the table.
Mix the pork, green onion, garlic and ginger, squeezing the mixture through the fingers to make it smooth. Add the lightly beaten egg whites and work energetically, then slowly add the ice water, pepper and salt, kneading the mixture until very smooth. Add the vegetable oil and work in smoothly.
Use wet hands to form the mixture into small balls. Arrange on a lightly oiled plate and set in a steamer. Steam over high heat for 10 minutes. Or drop the balls into a pot of gently simmering, lightly salted water and simmer until they rise to the surface, then simmer another minute and removed with a slotted spoon.
Have a small portable grill ready on the table. Heat, oil it lightly and cook the pork balls until crisp. Or sauté the pork balls in a skillet and bring to the table on a serving plate.
Prepare the rolls using a little of each ingredient. Dip into the sauce between mouthfuls.
SERVES 6
Asia: The Beautiful Cookbook
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My notes:
I made the pork balls and sauce the night before serving. I sparingly used two medium/large egg whites in a teacup for the pork balls. Using my talc-free vinyl medical gloves, I quickly formed the balls and placed them on Styrofoam plates to chill for a few minutes in the fridge. They tend to be very soggy but once I plopped them in the boiling water, they formed rather nicely.
The following day I sautéed the pork balls to temperature (155°F (68°C)
for 15 seconds) and prepared the veggies. I used two 8-inch rice wrappers that I had on hand. They tore on me so I just made my “wraps” and used a knife and fork. There is a typo in the cookbook. It reads 2 rice papers but of course you can use as many as you want. The pork balls were delicious and the sauce was sooooooo yummy! I just used what veggies I wanted but prepared the recipe as written for the pork balls and sauce.
It’s a bit of work so I would suggest doing the pork balls and sauce the night before like I did. Next time, I’m going to use lime juice for the sauce.
Enjoy!
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I made this over the Labor Day Weekend. See my notes at end of recipe and Link URL for photo as it appeared in cookbook.
- - - - - - - - - - - - - -
NEM NUÓNG (PORK MEATBALLS SERVED IN SALAD ROLLS)
Few dishes reach the table in Vietnam without accompanying salad vegetables or a profusion of herbs. Many dishes are made up of a small basic meat dish such as meatballs, tiny stuffed beef rolls, slivers of barbecued beef, or fish purées. These are served with a mix of lettuces, mint and other herbs, bean sprouts, cucumber, radish and carrot and wrapped together in round sheets of edible rice paper. The resultant roll is then dipped in an aromatic sauce based on various combinations of roasted crushed peanuts, fish sauce and garlic.
Nem nuóng are small balls of smoothly ground pork that are first steamed or simmered, then cooked at the table on small portable broilers until crusty and well colored. They are then popped into the rice paper and lettuce roll with a selection of accompaniments and eaten sandwich style.
PORK BALLS
12 oz (375 g) finely ground (minced) lean pork
2-3 green onions, finely minced
1 teaspoon crushed garlic
1 teaspoon minced fresh ginger
2 small egg whites
½ cup (4 fl oz/125 ml) ice water
½ teaspoon white pepper
1 teaspoon salt
1 tablespoon vegetable oil
SALAD
24 iceberg lettuce leaves
2 rice paper wrappers, about 6 in (15 cm) in diameter
5 oz (155 g) rice vermicelli, cooked and thoroughly drained
2 cups tightly packed mixed fresh herbs – mint, Vietnamese mint, spearmint, basil, cilantro (coriander)
5 oz (155 g) fresh bean sprouts
1 small cucumber
1 medium carrot
5-in (12.5-cm) piece giant white radish (Chinese loh buk)
SAUCE
1/3 cup (2 oz/60 g) roasted peanuts
2 fresh red chilies, seeded and coarsely chopped
1 teaspoon crushed garlic
1 tablespoon finely chopped fresh mint
2 tablespoons lime or lemon juice
¼ cup (2 fl oz/60 ml) fish sauce
1 cup (8 fl oz/250 ml) thin coconut milk
Place the peanuts and chilies in a mortar and pound to a smooth paste. Add the garlic, mint, lime or lemon juice and fish sauce and mix again, pounding until smooth. Stir in the coconut milk, then transfer to small bowls and set aside.
Rinse and dry the lettuce. Dip the rice paper into cold water to soften, drain well and spread on paper towels until dry enough to handle. Cut the vermicelli into 2-in (5-cm) lengths. Break the herbs into small sprigs. Steep the bean sprouts in boiling water for 20 seconds, then drain well. Cut the cucumber, carrot and radish into matchstick pieces. Arrange all of these attractively on service platters and place on the table.
Mix the pork, green onion, garlic and ginger, squeezing the mixture through the fingers to make it smooth. Add the lightly beaten egg whites and work energetically, then slowly add the ice water, pepper and salt, kneading the mixture until very smooth. Add the vegetable oil and work in smoothly.
Use wet hands to form the mixture into small balls. Arrange on a lightly oiled plate and set in a steamer. Steam over high heat for 10 minutes. Or drop the balls into a pot of gently simmering, lightly salted water and simmer until they rise to the surface, then simmer another minute and removed with a slotted spoon.
Have a small portable grill ready on the table. Heat, oil it lightly and cook the pork balls until crisp. Or sauté the pork balls in a skillet and bring to the table on a serving plate.
Prepare the rolls using a little of each ingredient. Dip into the sauce between mouthfuls.
SERVES 6
Asia: The Beautiful Cookbook
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My notes:
I made the pork balls and sauce the night before serving. I sparingly used two medium/large egg whites in a teacup for the pork balls. Using my talc-free vinyl medical gloves, I quickly formed the balls and placed them on Styrofoam plates to chill for a few minutes in the fridge. They tend to be very soggy but once I plopped them in the boiling water, they formed rather nicely.
The following day I sautéed the pork balls to temperature (155°F (68°C)
for 15 seconds) and prepared the veggies. I used two 8-inch rice wrappers that I had on hand. They tore on me so I just made my “wraps” and used a knife and fork. There is a typo in the cookbook. It reads 2 rice papers but of course you can use as many as you want. The pork balls were delicious and the sauce was sooooooo yummy! I just used what veggies I wanted but prepared the recipe as written for the pork balls and sauce.
It’s a bit of work so I would suggest doing the pork balls and sauce the night before like I did. Next time, I’m going to use lime juice for the sauce.
Enjoy!
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REC: CI's Crunchy Baked Pork Chops (Charlie)
Crunchy Baked Pork Chops
Serving Size : 4
Table salt
4 8-ounce boneless pork top loin chops -- (6 to smileys/bigeyes.gif 3/4 to 1 inch thick, trimmed of excess fat
4 white bread slices -- hearty white sandwich, torn into 1-inch pieces
1 small shallot -- minced (about 2 tablespoons)
3 medium garlic cloves -- minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons vegetable oil
Ground black pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh thyme
2 tablespoons minced fresh parsley
1/4 cup unbleached all-purpose flour -- plus
6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard
Lemon wedges
Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.
Source:
"Cook’s Illustrated"
NOTES : CI notes: This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. If using enhanced pork, eliminate the brining in step 1. The bread crumb mixture can be prepared through step 2 up to 3 days in advance. The breaded chops can be frozen for up to 1 week. They don’t need to be thawed before baking; simply increase the cooking time in step 5 to 35 to 40 minutes.
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Crunchy Baked Pork Chops
Serving Size : 4
Table salt
4 8-ounce boneless pork top loin chops -- (6 to smileys/bigeyes.gif 3/4 to 1 inch thick, trimmed of excess fat
4 white bread slices -- hearty white sandwich, torn into 1-inch pieces
1 small shallot -- minced (about 2 tablespoons)
3 medium garlic cloves -- minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons vegetable oil
Ground black pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh thyme
2 tablespoons minced fresh parsley
1/4 cup unbleached all-purpose flour -- plus
6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard
Lemon wedges
Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.
Source:
"Cook’s Illustrated"
NOTES : CI notes: This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. If using enhanced pork, eliminate the brining in step 1. The bread crumb mixture can be prepared through step 2 up to 3 days in advance. The breaded chops can be frozen for up to 1 week. They don’t need to be thawed before baking; simply increase the cooking time in step 5 to 35 to 40 minutes.
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REC: Sprinkles Vanilla-Peppermint Cupcakes (MariaDNoCA)
Vanilla-Peppermint Cupcakes
Recipe created by Candace Nelson, owner of Sprinkles Cupcakes
Ingredients:Makes 1 dozen cupcakes
Vanilla-Peppermint Cupcake:
1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/2 cup whole milk , room temperature
1 tsp. pure vanilla extract
1 tsp. peppermint extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature
Vanilla-Peppermint Frosting:
1 cup (2 sticks) unsalted butter , firm but not cold
1/8 tsp. salt
3 1/2 cups confectioners' sugar , sifted
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
1/2 tsp. milk
To make cupcakes: Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
In a medium bowl, whisk together flour, baking powder and salt; set aside.
In a small bowl, mix together milk and extracts; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
To make frosting: In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes.
Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 teaspoon at a time, if frosting does not have a spreadable consistency.
To frost: Scoop a generous amount of frosting on top of a cooled cupcake. Hold the cupcake in one hand and with the other hand use a small offset spatula to smooth the frosting over the entire top of the cupcake. To achieve the Sprinkles look, use the length of the spatula to create large swirls around the circumference of the cupcake. Or for a more homespun and rustic quality, use the tip of the spatula to create small ridges and waves in the frosting.
Be careful to handle the cupcake with care and not grip it too tightly, which can crush the delicate cake. In general, the less the cupcake is handled, the better. An experienced Sprinkles froster can frost a cupcake with only a few turns of the spatula!
Top with crushed candy canes!
Link: http://www.oprah.com/recipe/food/recipesdesserts/20081212_oaf_gking_vanillapeppermintcupcakes
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Vanilla-Peppermint Cupcakes
Recipe created by Candace Nelson, owner of Sprinkles Cupcakes
Ingredients:Makes 1 dozen cupcakes
Vanilla-Peppermint Cupcake:
1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/2 cup whole milk , room temperature
1 tsp. pure vanilla extract
1 tsp. peppermint extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature
Vanilla-Peppermint Frosting:
1 cup (2 sticks) unsalted butter , firm but not cold
1/8 tsp. salt
3 1/2 cups confectioners' sugar , sifted
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
1/2 tsp. milk
To make cupcakes: Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
In a medium bowl, whisk together flour, baking powder and salt; set aside.
In a small bowl, mix together milk and extracts; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
To make frosting: In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes.
Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 teaspoon at a time, if frosting does not have a spreadable consistency.
To frost: Scoop a generous amount of frosting on top of a cooled cupcake. Hold the cupcake in one hand and with the other hand use a small offset spatula to smooth the frosting over the entire top of the cupcake. To achieve the Sprinkles look, use the length of the spatula to create large swirls around the circumference of the cupcake. Or for a more homespun and rustic quality, use the tip of the spatula to create small ridges and waves in the frosting.
Be careful to handle the cupcake with care and not grip it too tightly, which can crush the delicate cake. In general, the less the cupcake is handled, the better. An experienced Sprinkles froster can frost a cupcake with only a few turns of the spatula!
Top with crushed candy canes!
Link: http://www.oprah.com/recipe/food/recipesdesserts/20081212_oaf_gking_vanillapeppermintcupcakes
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REC: REC: Sprinkles Strawberry Cupcakes w/Strawberry Frosting (MariaDNoCA)
Sprinkles Strawberry Cupcakes
Makes 1 dozen
1 1/2 cup all-purpose flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
4 oz unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
2 large egg whites, at room temperature
1/4 cup whole milk, at room temperature
1/4 cup pureed strawberries (use all-natural frozen that have been thawed)
1 tsp pure vanilla extract
Preheat oven to 350 degrees
Fill a 12 cup cupcake pan with cupcake liners
Whisk together flour, baking powder, baking soda and salt. Set aside
Add vanilla and strawberry puree to milk and set aside
In standing mixer, cream butter and sugar on medium-high speed until light and
fluffy. Slowly add egg and egg whites and mix on medium speed until blended. With mixer on low speed, add half the flour mixture until just blended. Add milk mixture and mix just until blended.
Add remaining flour mixture and mix just until blended. Scrape down bowl to make sure entire mixture is smooth.
Divide batter between 12 cupcake cups and bake for approx 22 minutes or until tops are just dry to the touch.
Sprinkles Strawberry Frosting
Frosts 1 dozen
2 sticks (1/2 lb) unsalted butter, firm but not cold
1/8 tsp kosher salt
3 1/2 cups confectioners sugar, sifted
1/2 tsp pure vanilla extract
2 tbsp pureed strawberries (use all-natural frozen that have been thawed)
Beat butter and salt on medium speed until light and fluffy. Reduce speed and gradually add confectioner's sugar and beat until incorporated
Add vanilla and strawberry puree and mix until blended. Do not overmix, or the frosting will incorporate too much air. The consistency should be dense and creamy, like ice-cream.
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Sprinkles Strawberry Cupcakes
Makes 1 dozen
1 1/2 cup all-purpose flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
4 oz unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
2 large egg whites, at room temperature
1/4 cup whole milk, at room temperature
1/4 cup pureed strawberries (use all-natural frozen that have been thawed)
1 tsp pure vanilla extract
Preheat oven to 350 degrees
Fill a 12 cup cupcake pan with cupcake liners
Whisk together flour, baking powder, baking soda and salt. Set aside
Add vanilla and strawberry puree to milk and set aside
In standing mixer, cream butter and sugar on medium-high speed until light and
fluffy. Slowly add egg and egg whites and mix on medium speed until blended. With mixer on low speed, add half the flour mixture until just blended. Add milk mixture and mix just until blended.
Add remaining flour mixture and mix just until blended. Scrape down bowl to make sure entire mixture is smooth.
Divide batter between 12 cupcake cups and bake for approx 22 minutes or until tops are just dry to the touch.
Sprinkles Strawberry Frosting
Frosts 1 dozen
2 sticks (1/2 lb) unsalted butter, firm but not cold
1/8 tsp kosher salt
3 1/2 cups confectioners sugar, sifted
1/2 tsp pure vanilla extract
2 tbsp pureed strawberries (use all-natural frozen that have been thawed)
Beat butter and salt on medium speed until light and fluffy. Reduce speed and gradually add confectioner's sugar and beat until incorporated
Add vanilla and strawberry puree and mix until blended. Do not overmix, or the frosting will incorporate too much air. The consistency should be dense and creamy, like ice-cream.
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Whole Sea Bass Baked in a Salt Crust, with aioli (Joe)
This is such a winner. It's a gentle way of cooking fish and it stays incredibly moist. Thin blanched asparagus was nice on the side.
WHOLE FISH BAKED IN SALT WITH AIOLI
Adapted from The Essential Mediterranean Cookbook, Bay Books, Australia
1 3-4 lb. whole fish (e,g, sea bass, snapper, grouper) cleaned and scaled
2 lemons, sliced
4 sprigs of fresh thyme
1 fennel bulb, thinly sliced (or a handful of fennel tops)
6 lb. rock salt.
4 egg whites
Aioli (below)
Preheat the oven to 400°F.
Rinse the fish and pat dry inside and out with paper towels. Place the lemon, thyme and fennel inside the cavity.
Combine the salt and egg whites in a large bowl. Pack half the salt mixture into a large baking dish and place the fish on top. Cover with the remaining salt, pressing down until the salt is firmly packed around the fish.
Bake the fish for 30-40 minutes, or until a skewer inserted into the center of the fish comes out hot.
(Another note--when you suddenly smell the aroma of fish cooking, it is done. This is a sign that the flesh has released its juices).
Remove the dish from the oven. Carefully remove the salt crust from the top of the fish to one side of the pan. Peel the skin away, ensuring that no salt remains on the flesh.
Serve hot or cold with aioli.
AIOLI
(Garlic Mayonnaise)
4 garlic cloves
Salt
2 egg yolks
1 Tbs. lemon juice, or more, to taste
1-¼ cups light olive or vegetable oil
White pepper
Have all ingredients at room temperature.
Put the garlic through a garlic press into a small bowl and sprinkle with a little salt. Mash with the back of a spoon until smooth and frothy (Alternatively, pound peeled garlic and salt in a mortar with a pestle.
Put egg yolks in the bowl of a processor with the lemon juice, Run machine until well combine. Add garlic puree and run to combine again.
With machine running, add oil in a thin stream, very slowly at first until mixture starts to thicken, then a little faster. Season the finished sauce to taste with lemon juice, salt and white pepper.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=128149
This is such a winner. It's a gentle way of cooking fish and it stays incredibly moist. Thin blanched asparagus was nice on the side.
WHOLE FISH BAKED IN SALT WITH AIOLI
Adapted from The Essential Mediterranean Cookbook, Bay Books, Australia
1 3-4 lb. whole fish (e,g, sea bass, snapper, grouper) cleaned and scaled
2 lemons, sliced
4 sprigs of fresh thyme
1 fennel bulb, thinly sliced (or a handful of fennel tops)
6 lb. rock salt.
4 egg whites
Aioli (below)
Preheat the oven to 400°F.
Rinse the fish and pat dry inside and out with paper towels. Place the lemon, thyme and fennel inside the cavity.
Combine the salt and egg whites in a large bowl. Pack half the salt mixture into a large baking dish and place the fish on top. Cover with the remaining salt, pressing down until the salt is firmly packed around the fish.
Bake the fish for 30-40 minutes, or until a skewer inserted into the center of the fish comes out hot.
(Another note--when you suddenly smell the aroma of fish cooking, it is done. This is a sign that the flesh has released its juices).
Remove the dish from the oven. Carefully remove the salt crust from the top of the fish to one side of the pan. Peel the skin away, ensuring that no salt remains on the flesh.
Serve hot or cold with aioli.
AIOLI
(Garlic Mayonnaise)
4 garlic cloves
Salt
2 egg yolks
1 Tbs. lemon juice, or more, to taste
1-¼ cups light olive or vegetable oil
White pepper
Have all ingredients at room temperature.
Put the garlic through a garlic press into a small bowl and sprinkle with a little salt. Mash with the back of a spoon until smooth and frothy (Alternatively, pound peeled garlic and salt in a mortar with a pestle.
Put egg yolks in the bowl of a processor with the lemon juice, Run machine until well combine. Add garlic puree and run to combine again.
With machine running, add oil in a thin stream, very slowly at first until mixture starts to thicken, then a little faster. Season the finished sauce to taste with lemon juice, salt and white pepper.
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REC: Salmon Burgers (DawnNYS)
Salmon Burgers
1 14-3/4 oz can of salmon, drained and flaked
2 cups whole grain bread crumbs
2 egg whites, beaten
1/2 cup grated onion
2 garlic gloves, minced
salt and pepper to taste
1 Tbs butter/1 Tbs olive oil
1/4 cup chopped scallions
In a large bowl, combine salmon, 2 Tbs of the bread crumbs, egg whites, bread crumbs, onions, garlic, salt, and pepper. Shape into 4 patties. Place remaining bread crumbs in a wide plate and press patties onto them, covering completely.
In a large frying pan over medium heat, melt butter and add oil. Add salmon patties and cook on both sides, about 3 to 4 minutes per side.
Remove from heat, transfer to a platter, and serve with lemon sour cream and chopped scallions (I like a little dab of cocktail sauce too).
Lemon sour cream sauce:
Combine 1 cup sour cream, 1 tsp lemon zest, 2 Tbs lemon juice, and 1/2 tsp sugar; mix well.
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Salmon Burgers
1 14-3/4 oz can of salmon, drained and flaked
2 cups whole grain bread crumbs
2 egg whites, beaten
1/2 cup grated onion
2 garlic gloves, minced
salt and pepper to taste
1 Tbs butter/1 Tbs olive oil
1/4 cup chopped scallions
In a large bowl, combine salmon, 2 Tbs of the bread crumbs, egg whites, bread crumbs, onions, garlic, salt, and pepper. Shape into 4 patties. Place remaining bread crumbs in a wide plate and press patties onto them, covering completely.
In a large frying pan over medium heat, melt butter and add oil. Add salmon patties and cook on both sides, about 3 to 4 minutes per side.
Remove from heat, transfer to a platter, and serve with lemon sour cream and chopped scallions (I like a little dab of cocktail sauce too).
Lemon sour cream sauce:
Combine 1 cup sour cream, 1 tsp lemon zest, 2 Tbs lemon juice, and 1/2 tsp sugar; mix well.
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