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Wednesday, April 30, 2014

Celebrating Mom: Both Elegant and Sophisticated

Happy Wednesday from the rainy tri-state. Mom's big day is coming up, and whether you celebrate your mother, grandmother, or even yourself, today's recipes are all about elegance and style. After all, what better way to thank someone who helped raise you than feeding her deliciousness? Enjoy!

French Lemon Tart
Marjorie Taylor

Ingredients
Pastry
  • 2 tablespoons heavy cream
  • 1 large egg yolk
  • 1 1/4 cups plus 2 tablespoons all-purpose flour, plus more for dusting
  • 2 tablespoons sugar
  • Pinch of salt
  • 1 stick cold unsalted butter, cut into 1/4-inch dice
Filling
  • 4 large eggs
  • 4 large egg yolk
  • 1 cup sugar
  • 1 cup fresh lemon juice (from about 6 lemons)
  • Pinch of salt
  • 1 stick plus 2 tablespoons cold unsalted butter, cut into tablespoons
  • Lightly sweetened whipped cream, for serving
Directions
  1. MAKE THE PASTRY In a small bowl, whisk the cream with the egg yolk. In a large bowl, combine the 1 1/4 cups plus 2 tablespoons of flour with the sugar and salt. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse meal. Using a rubber spatula, gently stir in the yolk mixture. Using your hands, gently knead the pastry just until it comes together. Wrap in plastic, flatten it into a disk and refrigerate for at least 1 hour.
  2. Preheat the oven to 375° and coat a 9-inch fluted tart pan with a removable bottom with vegetable oil spray. On a floured work surface, roll out the pastry to a 12-inch round and ease it into the pan, pressing it into the corners. Roll the rolling pin over the tart pan to cut off any excess pastry. Refrigerate for 10 minutes.
  3. Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake in the center of the oven for 15 minutes. Carefully remove the paper and weights and bake the tart shell for 20 minutes longer, until golden brown. Let cool completely.
  4. MEANWHILE, MAKE THE FILLING In a large, heavy saucepan, combine the whole eggs, egg yolks, sugar, lemon juice and salt and whisk until smooth. Set a strainer over a bowl near the stove. Cook the custard over moderate heat, whisking constantly, until thickened enough to coat the back of a spoon, about 3 minutes. Remove from the heat and add the butter a few pieces at a time, gently whisking until incorporated. Immediately strain the filling into the bowl. Scrape the filling into the cooled tart shell and refrigerate until chilled, about 2 hours.
  5. Remove the tart ring and cut the tart into wedges. Serve with whipped cream.
MAKE AHEAD The tart can be refrigerated overnight.


Crepes with Strawberries and Muscat-Yogurt Sauce
Nichole Birdsall

Ingredients
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup skim milk
  • 1 large egg
  • Vegetable oil
  • 1 cup plain low-fat yogurt
  • 2 tablespoons honey
  • 1 tablespoon Muscat dessert wine
  • 1/4 teaspoon grated orange zest
  • 24 strawberries, sliced
  • Confectioners' sugar, for dusting
Directions
  1. In a small bowl, whisk the flour with the salt. Add the milk, egg and 1 tablespoon of oil and whisk until smooth. Cover and let rest for 20 minutes. In another small bowl, whisk the yogurt, honey, Muscat and zest.
  2. Preheat the oven to 350°. Heat an 8-inch nonstick skillet. Rub the pan with an oiled paper towel. Add about 3 tablespoons of the crêpe batter, swirling the pan to coat evenly; pour off any excess. Cook the crêpe over moderate heat until the bottom is brown in spots and the sides are crisp, about 2 minutes. Flip the crêpe and cook for 1 minute longer. Transfer to a baking sheet; repeat to make 7 more crêpes.
  3. Fold the crêpes into quarters and bake until hot, 4 minutes. Place 2 crêpes on each plate. Top with the yogurt sauce and garnish with the strawberries. Dust with confectioners' sugar and serve immediately.

Blackberry Buttermilk Cake
Melissa Roberts

Ingredients
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
  • 2 1/3 cups cake flour (sifted, then measured) plus more for pan
  • 2 1/2 cups (10 ounces) fresh blackberries
  • 1/4 cup plus 1 1/3 cups sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons finely grated orange zest
  • 1 cup well-shaken buttermilk
  • Powdered sugar (for dusting)
Directions
  1. Position a rack in middle of oven and preheat to 350°. Butter pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.
  2. Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top.
  3. Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.

Happy baking!

Thursday, April 24, 2014

Lose the Gluten; Not the Taste.

Hey hey Thursday! Here we are at last - a day away from the delightful weekend. Woot woot. Today let's discuss making delicious gluten-free desserts. There's no need to lose flavor and delight when you've got a food allergy. Here are a few ways to make desserts pop without your guests even knowing the difference!

Peanut Butter Cookies
Carol Kicinski Simply...Gluten-Free Desserts

Ingredients
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar plus more for rolling the cookies in
  • 1 large egg, lightly beaten with a fork
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
Directions
  1. Preheat the oven to 350 degrees. Line baking sheets with either parchment paper or silicone baking mats.
  2. In a large bowl mix the peanut butter with the 1 cup of sugar, using a wooden spoon. Stir until well blended. Add the egg, baking powder, and vanilla and stir well. Pour some additional sugar in a small bowl. Scoop out 1 tablespoon of the dough and roll it into a ball. Roll the dough ball in some of the remaining sugar and place on the prepared baking sheets. Repeat with the remaining dough, spacing the cookies 2 inches apart.
  3. Using a dinner fork, first stick the tines of the fork in sugar and then gently press the tines down on each dough ball to flatten. Turn the fork 90 degrees and gently press again to make the traditional crosshatch markings of a peanut butter cookie.
  4. Bake the cookies for 10 minutes. Remove from the oven and let cool on the baking sheets for 5 minutes. Then, with a spatula, gently transfer the cookies to a wire rack to finish cooling.


Chocolate Caramel Truffles
Gourmet December 1994

Ingredients

  • 1 cup sugar
  • 2/3 cup heavy cream
  • 9 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
Coating
  • 1/4 to 1/2 cup unsweetened cocoa powder, sifted, and/or 1/2 to 1 cup pecans, ground fine
Directions

  1. In a dry heavy saucepan (about 3 1/2 quarts) cook sugar over moderate heat, stirring with a fork until melted, and swirl pan until sugar is a golden caramel. Remove pan from heat and add cream carefully (mixture will bubble up). Return pan to heat and simmer, stirring, until caramel is dissolved.
  2. Remove pan from heat and add chocolate, salt, and vanilla. Let mixture stand 5 minutes and stir until chocolate is melted. Transfer mixture to a bowl and cool, uncovered. Chill mixture, covered, 2 hours, or until firm.
Coat truffles:
  1. Scoop out truffle mixture with a spoon and form into 1-inch balls. Roll truffles in 1/2 cup cocoa powder or coat with 1 cup pecans, pressing nuts slightly to adhere. (Alternatively, roll half of truffles in 1/4 cup cocoa powder and coat remaining truffles with 1/2 cup pecans.) Chill truffles on a tray lined with wax paper until firm, about 1 hour. Truffles keep in an airtight container, chilled, 2 weeks.


Dunked Dolce de Leche Doughnuts
Silvana Nardone

Ingredients
Doughnuts

  • 1 1/2 cups Silvana’s Kitchen Gluten-Free All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 6 tablespoons unsalted butter, melted and cooled
  • 3/4 cup packed light brown sugar
  • 1/4 cup dulce de leche
  • 1/2 cup whole milk, at room temperature
  • 2 teaspoons pure vanilla extract
Dulce de Leche Glaze
  • 3/4 cup packed light brown sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 1/2 teaspoon salt
  • 1/4 cup dulce de leche
  • 1/4 cup whole milk
  • 1 tablespoon light corn syrup or brown rice syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup confectioners’ sugar, sifted
Directions

  1. MAKE THE DOUGHNUTS Preheat the oven to 350º and spray two nonstick 6-cavity doughnut pans with cooking oil. In a large bowl, whisk the flour with the baking powder and salt.
  2. In a medium bowl, whisk the eggs with the butter, brown sugar, dulce de leche, milk and vanilla until smooth; add to the flour mixture and whisk until combined.
  3. Spoon the batter into 10 cavities of the prepared doughnut pans until about three-quarters full. Bake for about 16 minutes, until a toothpick inserted in the center of a doughnut comes out clean; let cool slightly.
  4. MEANWHILE, MAKE THE GLAZE In a medium saucepan, melt the brown sugar with the butter and salt over moderate heat, stirring occasionally. Bring to a boil and stir in the dulce de leche, milk, corn syrup and vanilla. Boil for 3 minutes, stirring occasionally. Add the confectioners’ sugar and stir until combined.
  5. Dunk each doughnut into the glaze, turning to coat completely. Transfer the glazed doughnuts to a wire rack set over a parchment paper–lined baking sheet and let set before serving.
Happy baking!

Tuesday, April 22, 2014

Healthy Galettes After a Chocolatey Easter

Hello Tuesday, we meet again. Last night's dinner was outrageously delicious (and meat-free, I might add!!). This after a Sunday chock-full of bunnies, candies, and glorious Michel Cluizel chocolates. 
Inside the Easter basket! Clockwise from L: caramel matzoh crunch,
chocolate snickerdoodles, lemon pound cake,
white chocolate bunnies (with a box of homemade chocolates),
and apricot-walnut scones.


White chocolate bunny lollies!
The Easter basket in its finished form!


Now onto the savories. This sassy little galette serves two very hungry athletes, with enough for a small lunch the next day. It's filled with fresh ricotta, mushrooms, and (in mine) rainbow swiss chard. The best part? Whole wheat crust! Make that a few hours ahead (or a day if you so choose), and everything is fast from there. 

Swiss Chard and Mushroom Galette
Alison Roman

Ingredients
Don'tcha love a free-form tart?
Whole Wheat Dough
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon kosher salt
  • ¾ cup (1½ sticks) chilled
  • unsalted butter, cut into pieces
  • 1 tablespoon apple cider vinegar
Galette
  • 1 cup ricotta
  • Kosher salt and freshly ground
  • black pepper
  • 3 tablespoons olive oil, divided
  • 4 oz. maitake mushrooms, torn, and/or crimini mushrooms, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 bunch large Swiss chard, ribs and stems removed, leaves cut into bite-size pieces
Directions
Whole Wheat Dough
  1. Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
  2. Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
  3. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
Galette
  1. Preheat oven to 400°. Season ricotta with kosher salt and pepper; set aside.
  2. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add mushrooms; season with kosher salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.
  3. Heat 1 Tbsp. oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with kosher salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.
  4. Roll out dough on a lightly floured sheet of parchment to a 14” round about ⅛” thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1½” border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as needed, to create a 1½” border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Let cool slightly on baking sheet.
  5. Toss herbs with lemon juice and remaining 1 Tbsp. oil in a small bowl; season with pepper. Top galette with herbs, zest, and sea salt.
Happy baking!

Thursday, April 17, 2014

Easter Bunnies Everywhere!

Chocolate, coffee, and no flour - rich chocolate cake!
Coconut macaroons with dark chocolate capes
Happy Thursday everyone. A deliciously flour-free Pesach was celebrated with fam this year (see right), and as usual there's no rest for the bakers. Easter's just around the corner and the Lizzy Bee's kitchen is a floury delight. Desserts are flowing for a very special Easter basket...here's a sneak peak:

Chocolate bunny lollipops



 For those of you still planning your Easter desserts, here are a few more recipes for the repertoire. Get your printer ink ready.

Strawberry Shortcake Cupcakes
Grace Parisi\
Cake
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/4 teaspoons pure vanilla extract
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1/2 cup milk, at room temperature
Frosting and Topping
  • 6 tablespoons unsalted butter, softened
  • 2 cups confectioners' sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • 2 tablespoons milk or heavy cream
  • Strawberry jam
Directions
  1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
  2. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
  3. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
  4. Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
  5. In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth. Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.
  6. Mix the frosting with strawberry jam to taste. Spread the frosting on the cooled cupcakes and serve.
MAKE AHEAD The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month. The white buttercream frosting can be refrigerated in an airtight plastic container for up to 2 days. Return to room temperature before using.



Lemon Curd Tart with Olive Oil
Adapted from Rosa Jackson, Les Petits Farcis, Nice, France

Ingredients
Tart Shell
  • 2 tablespoons almonds with skins, toasted and cooled
  • 3/4 cup all-purpose flour
  • 1/4 cup confectioners sugar
  • Pinch of fine sea salt
  • 1/2 stick cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg yolk
  • 3 1/2 tablespoons fruity olive oil (preferably French)
Lemon Curd
  • 3 large lemons
  • 3/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • 2 whole large eggs plus 2 large yolks
  • 1/2 stick unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons fruity olive oil (preferably French)
Equipment
  • a 9-inch round tart pan with removable side; a small offset spatula
Directions
Make tart shell:
  1. Preheat oven to 425°F with rack in middle.
  2. Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
  3. Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
  4. Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
  5. Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
Make curd:
  1. Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
  2. Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
  3. Remove from heat and whisk in butter and oil until smooth.
Assemble tart:
  1. Pour lemon curd into cooled shell and chill until set, at least 2 hours.
Cooks' Notes:
  • Tart shell can be made 1 day ahead and kept, loosely covered, at room temperature.
  •  Assembled tart can be chilled up to 4 hours.


Happy baking!

Monday, April 14, 2014

Last Minute Passover Desserts

Happy Monday everyone! The Passover countdown is over, and in case you've waited until the last minute I've got a few final touches for your Pesach table. Without much fanfare (you've got to get started ASAP!), here we go:

Queen Mother's Cake
Maida Heatter

Ingredients
Cake

  • 1½ cups almonds, skinned
  • 6 oz. semisweet chocolate, chopped
  • ¾ cup sugar
  • 6 oz. unsalted butter
  • 6 large eggs, separated
  • ⅛ tsp. salt
  • 1 tsp. fresh lemon juice
Icing
  • ½ cup heavy cream
  • 2 tsp. instant espresso or coffee powder
  • 8 oz. semisweet chocolate, chopped
Directions

  1. To make the cake, toast the almonds in a single layer in a shallow pan in a 350° oven for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and give off a delicious smell of toasted almond when you open the door. Set aside to cool. 
  2. Adjust a rack one-third up in the oven and preheat oven to 375°. Butter the bottom and sides of a 9'' x 3'' springform pan and line the bottom with a round of baking-pan liner paper cut to fit. Butter the paper. Dust the pan all over with fine, dry bread crumbs (note: if making this for Passover, use matzo meal), invert over paper, and tap lightly to shake out excess. Set the prepared pan aside. 
  3. Place the chocolate in the top of a small double boiler over warm water on moderate heat. Cover until partially melted, then uncover and stir until just melted and smooth. Remove the top of the double boiler and set aside until tepid or room temperature. Place the almonds and ¼ cup of the sugar (reserve remaining ½ cup sugar) in a food processor fitted with a metal chopping blade. Process very well until the nuts are fine and powdery. Stop the machine once or twice, scrape down the sides, and continue to process. Process for at least a full minute. I have recently realized that the finer the nuts are, the better the cake will be. Set aside the ground nuts. 
  4. In the large bowl of an electric mixer beat the butter until soft. Add ¼ cup of the sugar (reserve the remaining ¼ cup sugar) and beat to mix. Add the egg yolks, one at a time, beating and scraping the sides of the bowl as necessary until smooth. On low speed add the chocolate and beat until mixed. Then add the processed almonds and beat, scraping the bowl, until incorporated. 
  5. Now, the whites should be beaten in the large bowl of the mixer. If you don't have an additional large bowl for the mixer, transfer the chocolate mixture to any other large bowl. Wash the bowl and beaters. 
  6. In the clean bowl of the mixer, with clean beaters, beat the egg whites with the salt and lemon juice, starting on low speed and increasing it gradually. When the whites barely hold a soft shape, reduce the speed a bit and gradually add the remaining ¼ cup sugar. Then, on high speed, continue to beat until the whites hold a straight point when the beaters are slowly raised. Do not overbeat. 
  7. Stir a large spoonful of the whites into the chocolate mixture to soften it a bit. Then, in three additions, fold in the remaining whites. Do not fold thoroughly until the last addition and do not handle more than necessary. 
  8. Turn the mixture into the prepared pan. Rotate the pan briskly in order to level the batter. 
  9. Bake for 20 minutes at 375° and then reduce temperature to 350° and continue to bake for an additional 50 minutes (total baking time is 1 hour and 10 minutes). Do not overbake; the cake should remain soft and moist in the center. (The top might crack a bit; it's okay.) 
  10. Wet and slightly wring out a folded towel and place it on a smooth surface. Remove the cake pan from the oven and place it on the wet towel. Let stand until tepid, 50 to 60 minutes. 
  11. Release and remove the sides of the pan (do not cut around the sides with a knife—it will make the rim of the cake messy). Now, let the cake stand until it is completely cool, or longer if you wish. 
  12. The cake will sink a little in the middle; the sides will be a little higher. Use a long, thin, sharp knife and level the top. Brush away loose crumbs. 
  13. Place a rack or a small board over the cake and carefully invert. Remove the bottom of the pan and the paper lining. 
  14. The cake is now upside down; this is the way it will be iced. Place 4 strips of baking-pan liner paper (each about 3'' x 12'') around the edges of a cake plate. With a large, wide spatula, carefully transfer the cake to the plate; check to be sure that the cake is touching the paper all around (in order to keep the icing off the plate when you ice the cake). If you have a cake-decorating turntable or a lazy Susan, place the cake plate on it. 
  15. To make the icing, scald the cream in a 5- to 6-cup saucepan over medium heat until it begins to form small bubbles around the edges or a thin skin on top. Add the espresso or coffee powder and whisk to dissolve. Add the chocolate and stir occasionally over heat for 1 minute. Then, remove the pan from heat and whisk or stir until the chocolate is all melted and the mixture is smooth. 
  16. Let icing stand at room temperature, stirring occasionally, for about 15 minutes or a little longer, until icing barely begins to thicken. 
  17. Then, stir to mix, and pour it slowly over the top of the cake, pouring it onto the middle. Use a long, narrow metal spatula to smooth the top and spread the icing so that a little of it runs down the sides (not too much—the icing on the sides should be a much thinner layer than on the top). With a small, narrow metal spatula, smooth the sides.


Hazelnut-and-Chocolate-Meringue Cake
Daniel Jasso

Ingredients

  • 1 1/2 cups hazelnuts (7 ounces)
  • 6 large egg whites, at room temperature
  • Pinch of salt
  • 1 1/2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 cup mini chocolate chips (6 ounces)
  • 6 ounces bittersweet chocolate, melted and cooled
  • 3 cups heavy cream
  • 1/4 cup confectioners' sugar
  • Chocolate shavings, for garnish

Directions

  1. Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Draw two 8-inch rounds on one sheet of the parchment and one 8-inch round on the other.
  2. Spread the hazelnuts on a third baking sheet and toast for 12 to 14 minutes, until browned. Let cool slightly, then transfer to a towel and rub to remove the skins. Chop the nuts. Lower the oven temperature to 225°.
  3. In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed until soft peaks form. Gradually beat in the granulated sugar at high speed until stiff. Beat in the vanilla and almond extracts. Fold in the hazelnuts and chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled.
  4. Spread the meringue in the drawn circles and bake for 2 hours and 30 minutes, until crisp; rotate the pans halfway through baking. Turn off the oven, leave the door ajar and let the meringues cool completely.
  5. In the bowl of the standing mixer, beat the cream with the confectioners' sugar until firm. Remove the meringues from the parchment paper. Spread the whipped cream on the layers and stack them. Refrigerate or freeze the cake overnight. Cut into wedges and serve at room temperature. Garnish with chocolate shavings before serving.


Double Chocolate Macaroons
Leah Koenig

Ingredients
  • 2¼ cups shredded, unsweetened coconut
  • ⅔ cup granulated sugar
  • ¼ cup cocoa powder, sifted
  • 2 tsp. vanilla extract
  • ¼ tsp. salt
  • 3 egg whites
  • ½ cup semisweet chocolate chips
Directions
  1. Heat oven to 325°. Line 2 baking sheets with parchment paper; set aside. Combine coconut, sugar, cocoa powder, vanilla, salt, and egg whites in a 2-qt. saucepan over medium-low heat; cook, stirring frequently, until slightly thickened and sticky, 5–6 minutes. Transfer mixture to a bowl and let cool, uncovered, for 20 minutes; stir in chocolate chips and set mixture aside.
  2. Using a tablespoon, portion and roll mixture into balls and place 1" apart on parchment paper-lined baking sheets; bake, rotating pans halfway through, until lightly golden brown, about 20 minutes. Transfer to a wire rack to cool and store in an airtight container for up to 4 days.

Happy Pesach!

Thursday, April 10, 2014

Matzah, Matzah everywhere!

Happy Thursday! Last night's breakfast for dinner was such a delight! I always feel so accomplished when I can take ingredients from my fridge and make a delicious frittata! This time I used feta, arugula, and lox as my star ingredients, with a side of prosciutto and homemade challah. Mmmmm challah...too bad we aren't welcoming in a challah holiday. Sigh. But fear not! Passover is just as fun - if not more challenging (for lack of chametz, or leavened foods). This time we celebrate the poor, under-appreciated, often considered boring, dry, and bland, MATZAH! I present to you 3 recipes that dip chocolate in sweet ingredients (chocolate, anyone?) that will make you sing your Dayenu with a smile on your face and happiness in your belly.


From the queen of fabulously kosher...
My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch
Marcy Goldman

Ingredients

  • 4-6 unsalted matzohs
  • 1 cup (2 sticks) unsalted butter or unsalted Passover margarine
  • 1 cup firmly packed brown sugar
  • 3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate
Directions
  1. Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment — on top of the foil. This is very important since the mixture becomes sticky during baking.
  2. Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
  3. In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.
  4. Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
  5. Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
  6. This makes a good gift.
Variation:
You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.


A strange, yet magical twist...
Matzo Toffee with Candied Ginger
Melissa Clark

Ingredients

  • 4 to 6 sheets matzo, preferably salted
  • 1 cup (2 sticks) unsalted butter
  • 200 grams light brown sugar (1 cup packed)
  • 2 teaspoons ginger juice, optional (see note)
  • Large pinch fine sea salt
  • 6 ounces chopped bittersweet chocolate (1 cup)
  • 3 ounces chopped candied ginger (3/4 cup)

Directions
  1. Heat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil, allowing it to go over the edges of the pan. Cover the bottom of the pan with parchment. Arrange matzo over parchment in one layer, breaking pieces to fit as necessary.
  2. In a medium pot over medium-high heat, bring butter and sugar to a boil for 3 minutes, until thickened and smooth. Stir in ginger juice and salt. Quickly pour mixture over matzos. Transfer pan to oven and bake 15 minutes until bubbly.
  3. Remove pan from oven. Sprinkle chocolate evenly over caramel. Let stand 5 minutes until chocolate is softened. Use an offset spatula to spread chocolate smoothly over surface of toffee. Immediately sprinkle with candied ginger. Place pan in refrigerator and chill toffee for 1 hour. Break into large pieces.
YIELD: About 2 dozen pieces



Chocolate Caramel Matzo Sandwich Cookies
Paula Shoyer

Makes 10 cookie sandwiches

Ingredients
  • 1 cup sugar
  • 1 1/2 tablespoons water
  • 1/3 cup dairy-free whipping cream
  • 6 tablespoons margarine
  • 20 matzo crackers (3-by-3-inch size) or 5 large pieces matzo, broken into squares
  • 15 ounces bittersweet chocolate
  • Kosher salt

Directions
  1. Put the sugar and water into a small, heavy saucepan over medium-high heat; do not stir. Let the mixture cook until the edges start to color, then stir to dissolve the sugar. Cook, stirring occasionally, until the sugar has melted and the mixture turns a deep amber color. Add the dairy-free cream and margarine; stir until margarine melts and ingredients are combined. Transfer to a bowl. Let cool, stirring occasionally, until the caramel thickens, 1 1/2 hours.http://articles.chicagotribune.com/images/pixel.gif
  2. Cover a cookie sheet with wax paper. Place 10 matzo crackers or squares on top. Divide the caramel among the 10 matzos. The caramel will spread by itself, but use a knife, if necessary, to spread the caramel to completely cover. Top each with another matzo cracker or square to make sandwiches. Refrigerate to firm them up, 30 minutes. Slide the wax paper and the matzo sandwiches off the cookie sheet onto the counter. Line the cookie sheet with a new piece of wax paper.
  3. Break the chocolate into pieces; melt them in a double boiler over gently simmering water. (Or microwavehttp://images.intellitxt.com/ast/adTypes/icon1.png the chocolate in a bowl for 1 minute; stir. Microwave, 45 seconds; stir again. Heat 30 seconds more; stir. Continue to heat and stir, in 15-second increments, until chocolate is melted.)
  4. To coat the sandwiches, dip all four edges of each into the melted chocolate; use a pastry brush or small spatula to spread the chocolate on the tops and bottoms of the sandwiches, covering all exposed matzo and choosing one side to cover perfectly. Place sandwiches on the wax paper with the prettier side facing up. Finish with a sprinkling of kosher salt, if you like. Refrigerate to set, 30 minutes. The sandwich cookies keep up to one week refrigerated, or three months frozen.


Happy baking!

Monday, April 7, 2014

Fun For Easter AND Fun Forever!

Happy Monday everyone! On Friday I noticed I had a few bananas past their deliciousness, so rather than toss them aside and smell up the garbage (I hate to waste!), I turned them into my favorite chocolate chip banana cake with an addictive caramel cream cheese frosting. Had to get those bad boys out of the house fast! Yum, yum.










Back to business...this week we are talking about BOTH Passover and Easter! A celebration for so many religions, whether you celebrate one or the other (or both!) expect lots of delicious food and desserts. Here are a few recipes to get your imaginative Easter juices flowing:

Savory and sweet...
Lemon Challah Souffle
Michael Symon

Ingredients
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1 large egg
  • 2 cups whole milk
  • 3/4 cup plus 1 1/2 teaspoons granulated sugar, plus more for dusting
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 4 cups 1/2-inch-cubed challah (1/2 pound)
  • 6 large egg whites
  • 1/4 teaspoon cream of tartar
  • Confectioners' sugar, for dusting
Directions
  1. In a small bowl, whisk the flour and cornstarch. In a large heatproof bowl, whisk the egg yolks and whole egg with 3/4 cup of the milk and three-fourths of the flour-cornstarch mixture until smooth. Gradually whisk in the remaining flour mixture until smooth.
  2. In a medium saucepan, combine the remaining 1 1/4 cups of milk with 1 1/2 teaspoons of the granulated sugar and bring to a boil, whisking. Slowly pour the hot milk into the egg mixture and whisk constantly until smooth. Whisk in the butter until melted. Add the lemon juice and zest and fold in the challah. Refrigerate until cooled.
  3. Preheat the oven to 375° and butter a 9-by-13-inch baking dish. Dust with granulated sugar, tapping out the excess. In the bowl of a standing mixer fitted with a whisk, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 3/4 cup of granulated sugar in a steady stream and beat at high speed until the whites are firm and glossy. Fold the meringue into the challah custard until no streaks of white remain. Transfer the mixture to the prepared baking dish.
  4. Bake the soufflé in the center of the oven until risen and golden, about 45 minutes. Let rest for 10 to 30 minutes. Dust with confectioners' sugar and serve.
MAKE AHEAD The soufflé can be prepared up to 2 hours before baking; let stand at room temperature.



One of my favorites, with a chocolate interpretation...
Cocoa-Carrot Cake with Cocoa Crumble
William Werner

Ingredients
Crumble
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup sugar
  • 3/4 cup almond flour (3 ounces); see Note
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
Cake
  • 3 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 2 cups sugar
  • 3 large eggs
  • 1 1/2 cups canola oil
  • 1/3 cup crème fraîche or sour cream
  • 1 tablespoon finely grated ginger
  • 1/2 vanilla bean, seeds scraped
  • 2 cups shredded carrots
Directions
  1. Preheat the oven to 350° and line a baking sheet with parchment paper. In the bowl of a standing electric mixer fitted with the paddle, combine the flour, sugar, almond flour, cocoa powder and salt. Add the butter and beat at medium-low speed until the dry ingredients are evenly moistened. Press the mixture into 1/2-inch clumps and refrigerate until firm, about 15 minutes. Spread the clumps on the baking sheet and bake for about 15 minutes, until fragrant and firm. Let cool. Wipe out the mixer bowl.
  2. Butter and flour two 9-by-5-inch loaf pans. In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt and cinnamon. In the mixer bowl, combine the sugar with the eggs, oil, crème fraîche, ginger and vanilla seeds and beat at medium speed until smooth. Gradually beat in the dry ingredients at low speed, scraping down the side of the bowl occasionally. Beat in the carrots.
  3. Scrape the batter into the pans and top with the crumble. Bake in the center of the oven for 1 hour and 30 minutes, until a toothpick inserted in the center of the cakes comes out clean; cover the cakes loosely with foil during the last 30 minutes of baking. Transfer the pans to a rack and cool for 1 hour.
  4. Lightly wrap the top of each cake in a sheet of foil to prevent the crumble from dislodging. Top with a rack and invert the cakes; remove the pans. Turn the cakes right side up and let cool completely before serving.
NOTES Look for almond flour, made from whole blanched almonds, at kingarthurflour.com.


It isn't Italian American without ricotta...
Ricotta Cheesecake
Melissa Roberts and Maggie Ruggiero

Ingredients
  • 3 tablespoons finely crushed amaretti (crisp Italian macaroons) or plain fine dry bread crumbs
  • 2 pounds fresh ricotta at room temperature 30 minutes
  • 6 large eggs at room temperature 30 minutes
  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons grated lemon zest
  • 4 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon
  • Equipment: an 8-inch springform pan
Directions
  1. Preheat oven to 325°F with rack in lower third.
  2. Lightly butter pan and coat with cookie crumbs, leaving any loose crumbs distributed over bottom of pan.
  3. Whisk together remaining ingredients and pour into crust.
  4. Bake until puffed and golden but center is still slightly wobbly, about 1 1/2 hours.
  5. Cool in pan on a rack (cake will sink a little).
  6. Serve cheesecake warm or at room temperature.
  7. cooks' notes:
Ricotta cheesecake is best eaten the day it is made but can be made 1 day ahead and kept at cool room temperature.

Happy baking!

Wednesday, April 2, 2014

Making Pesach Desserts DELICIOUS (Not an Easy Job)

Happy Wednesday! I know it's been a quiet week on my end, so today I present to you a few ideas that WON'T be blah and WILL have your Passover crowd asking for recipes. Since the holiday limits many important baking ingredients, it can be hard to find a deliciously moist dessert. Luckily these recipes use unique ingredients and a little ingenuity to make you forget what you're missing!

One of my favorite Jewish chefs...
Passover Honey Nut Cake in Soaking Syrup
Marcy Goldman

Ingredients
Cake
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup vegetable oil
  • 3 eggs
  • 3 tablespoons orange juice
  • 1 teaspoon finely minced orange zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon ( or 1/2 teaspoon for a more pronounced cinnamon flavor)
  • 1/2 cup matzoh cake meal
  • 1/2 cup finely chopped hazelnuts or almonds
  • 1 cup finely chopped walnuts
Soaking Syrup
  • 2/3 cup granulated sugar
  • 1/4 cup honey
  • 1/3 cup orange juice
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
Directions
  1. Preheat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).
Cake:
  1. In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.
  2. Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.
Soaking Syrup:
  1. In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
  2. Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.


Always remember the chocolate lovers...
Fudgy Chocolate-Walnut Cookies
Francois Payard

Ingredients

  • 2 3/4 cups walnut halves (9 ounces)
  • 3 cups confectioners' sugar
  • 1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 4 large egg whites, at room temperature
  • 1 tablespoon pure vanilla extract
Directions

  1. Preheat the oven to 350°. Position 2 racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper.
  2. Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop them.
  3. In a large bowl, whisk the confectioners' sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat or it will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds.
  4. Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch; shift the pans from front to back and top to bottom halfway through.
  5. Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving.
MAKE AHEAD The cookies can be stored in an airtight container for up to 3 days.



Macaroon fanatics rejoice!
Triple-Layer Chocolate Macaroon Cake
Francois Payard

Ingredients
  • 1 2/3 cups heavy cream
  • 10 1/2 ounces bittersweet chocolate, chopped
  • 3 1/2 ounces milk chocolate, chopped
  • 4 large eggs
  • 1 1/2 cups sugar
  • 4 2/3 cup dried unsweetened finely grated coconut (10 ounces)
  • Chocolate curls, for garnish
Directions
  1. Preheat the oven to 350°. Spray an 11-by-17-inch jelly-roll pan with vegetable oil spray and line the bottom with parchment paper; spray the paper.
  2. In a small saucepan, bring the cream to a boil. Remove from the heat, add the chocolates and let stand for 5 minutes, then whisk until smooth. Pour 1 cup of the chocolate ganache into a measuring cup and set aside at room temperature; scrape the rest into a bowl. Cover the bowl with plastic wrap and refrigerate the ganache until firm, at least 3 hours.
  3. In a medium saucepan, bring 1 inch of water to a bare simmer. Using an electric mixer, beat the eggs and sugar in a large bowl at medium speed until blended. Set the bowl over the simmering water and whisk until the eggs are warm to the touch. Remove from the heat and beat at high speed until tripled in volume, about 5 minutes. Fold in 3 2/3 cups of the coconut. Spread the batter in the prepared pan in an even layer. Bake for about 25 minutes, or until golden and firm. Let the cake cool for 15 minutes.
  4. Run a knife around the edge of the cake; invert it onto a baking sheet and peel off the parchment. Slide the cake onto a work surface. Using a serrated knife, trim the edges and cut the cake into 3 rectangles of equal size. Stack the layers and trim off any uneven sides with the knife.
  5. Set 1 cake layer right side up on a wire rack and spread with half of the chilled ganache. Cover with a second layer and the remaining chilled ganache. Top with the third cake layer, smooth side up; press down gently. Pour half of the reserved ganache on top and spread it evenly, letting it drip slightly down the sides. Pour on the remaining ganache and smooth the top and sides. Transfer the cake to a cake plate. Refrigerate for 15 minutes, then press the remaining coconut onto the sides of the cake. Garnish with chocolate curls and serve or, for best results, refrigerate the cake overnight.
MAKE AHEAD The cake can be refrigerated for up to 4 days.

Happy baking!