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| | From: Genie· (Original Message) | Sent: 3/5/2008 7:05 PM |
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Reply
| | From: Genie· | Sent: 6/18/2008 2:33 AM |
CLASSIC CREPES SUZETTE
1/4 c. butter
1/4 c. orange liqueur
1/4 c. orange juice
3 Tbsp. sugar
8 Basic Dessert Crepes
2 Tbsp. brandy
To make sauce: In skillet, combine butter, orange
liqueur, orange juice and sugar; cook and stir until bubbly.
Fold each Basic Dessert Crepe in half, browned side out; fold
in half again, forming a triangle. Arrange crepes in sauce in
skillet. Simmer until sauce thickens slightly, spooning sauce
over crepes as they heat.
In small saucepan, heat the brandy over low heat just
until hot. Ignite and pour flaming brandy over crepes and
sauce. Makes 4 servings.
Basic Dessert Crepes:
1 c. flour
1 1/2 c. milk
2 eggs
2 Tbsp. sugar
1 Tbsp. cooking oil
1/8 tsp. salt
In mixing bowl, combine flour, milk, eggs, sugar, oil
and salt; beat with a rotary beater until well mixed. Heat a
lightly greased 6-inch skillet. Remove from heat. Spoon in 2
tablespoons butter; lift and tilt skillet to spread batter.
Return to heat; brown on one side (do not turn). Invert pan
over paper toweling; remove crepe. Repeat with remaining
batter, greasing skillet as needed. Makes 16 to 18 crepes.
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Reply
| | From: Genie· | Sent: 6/19/2008 3:08 AM |
COCONUT BANANA STUFFED CREPES Crepes: 1-1/2 cups flour 1 tablespoon sugar 1/4 teaspoon salt 2 cups milk 1 teaspoon vanilla 3 eggs 2 tablespoons butter melted Vegetable oil Combine flour, sugar, salt, milk and vanilla beating until smooth. Add eggs and beat well then stir in butter. Refrigerate batter at least 2 hours. Cook crepes on crepe pan or in skillet with oil. Pour 2 tablespoons batter into pan. Quickly tilt pan in all directions so batter covers pan in a thin film. Cook 1 minute or until lightly brown. 1/2 cup cream cheese 1/4 cup pureed banana 1 tablespoon godiva liqueur 1 tablespoon coconut milk Combine all ingredients and mix until smooth. Place 2 tablespoon of filling into the center of the crepe and fold. Heat in the oven just until warm and serve with maple syrup and powdered sugar.
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Reply
| | From: Genie· | Sent: 6/19/2008 3:49 PM |
Walnut & Rum-Raisin Crêpes with Whipped-Cream Chocolate Sauce These crêpes, known as gundel paliscinta, are deep, dark, and delicious, and the sauce is both unusual and outstanding -- the whipped cream folded in at the end gives it an amazing texture. In many Hungarian restaurants, these crêpes are flamed with Grand Marnier when presented. While it is a dramatic touch, I really think it's gilding the lily. Yield: about 20 crêpes, with filling for 18, and 2 cups sauce. For the crêpes: 2 large eggs 1/2 cup cold milk 1/2 cup cold sparkling water; more as needed 1/2 tsp. salt 6-3/4 oz. (1-1/2 cups) all-purpose flour Melted butter for frying the crêpes For the filling: 1/2 cup dark rum 1/2 cup golden raisins 1/2 cup heavy cream 1/2 cup sugar 1-1/4 cups walnut halves, coarsely chopped 2 Tbs. chopped candied orange peel or 1/2 tsp. grated orange zest 1/4 tsp. ground cinnamon 1 Tbs. cocoa powder Pinch salt For the sauce: 1/4 cup cocoa powder 1/3 cup sugar 2 tsp. all-purpose flour Pinch salt 1 cup milk 3 oz. semisweet chocolate, finely chopped 1/2 cup heavy cream To make the crêpes Whisk the eggs with the cold milk, sparkling water, and salt. Whisking steadily, sift the flour over the egg mixture in a gradual but steady "rain" to make a smooth batter. Let sit for 20 min. and then add more sparkling water if necessary to get the consistency of heavy cream. Heat a 6- to 8-inch crêpe or omelet pan (nonstick is fine but not necessary). Brush the pan with melted butter. Tilting and turning the pan with one hand, pour in just enough batter to cover the pan's surface, about 3 Tbs. Let the crêpe cook until golden on the underside, 1 to 2 min. (don't undercook them) and then flip or turn the crêpe with a small spatula or your fingers to cook the other side until just set, about 30 seconds more. The side cooked first will be prettier and should be the outer side when filling the crêpes. Adjust the heat so you get a definite sizzle when adding the batter, and thin the batter if the crêpes are too thick and flabby. Stack the finished crêpes on a plate as you go. Cover with plastic and refrigerate until using, up to three days ahead. You can also wrap the crêpes tightly and freeze them (put a piece of waxed paper between each one for easier separation). To make the filling Heat the rum and soak the raisins in it while assembling the other ingredients. In a small saucepan, bring the cream and sugar to a boil, stirring, and add the walnuts, candied orange peel (or zest), cinnamon, cocoa powder, and salt. Bring back to a boil, stirring, and cook until the liquid has reduced almost completely but the nuts are still well coated and glossy, about 3 min. Stir in the raisins and rum and cool. You can make this filling a day or two ahead and refrigerate it until time to use. For the chocolate sauce In a medium saucepan, combine the cocoa powder, sugar, flour, and salt. Whisking steadily, slowly pour in the milk to make a smooth paste. Bring the mixture to a boil and cook about 30 seconds to cook off the raw floury taste, and then remove from the heat and add the chopped chocolate. Stir until smooth, cover loosely with plastic, and cool to room temperature, stirring occasionally to help it cool and prevent a skin from forming. Just before serving the crêpes, whip the cream until it just forms soft peaks. Stir about one-quarter of the whipped cream into the chocolate to lighten it, and then carefully fold the rest of the whipped cream into the sauce until well blended. To finish Spread about 2 Tbs. of the filling on the underside of a crêpe (reheat the filling slightly if it's cold from the refrigerator). Fold the crêpe in half, and then in half again to make a quarter circle. Repeat with the remaining crêpes, dividing the filling evenly. You can do this early on the day of serving and just keep the filled crêpes covered at room temperature. In a large frying pan, heat 2 Tbs. of butter over medium heat until sizzling. Add the filled crêpes to the pan without crowding them (do this in batches if you need to). Cook the crêpes until warmed through and browned on each side, about 1 min. per side. Add more butter if necessary to the pan during cooking. Arrange 3 crêpes on each plate and drizzle a generous ribbon of chocolate sauce on top, passing more sauce at the table. Serve immediately. | |
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Reply
| | From: Genie· | Sent: 6/19/2008 5:45 PM |
Rum-Honey Fritters recipe
2 cups all-purpose flour 1/2 teaspoon baking powder Salt 2 tablespoons granulated sugar 1 egg, beaten 2 tablespoons butter, melted About 1 cup milk Vegetable oil
Sift flour, baking powder and salt into a large bowl. Stir in sugar, then add egg, butter and just enough milk to form a soft, but not sticky, dough. Turn onto a lightly floured surface and knead lightly until smooth. Divide dough in 8 to 12 pieces; shape each piece into a ball. Cover and let stand 30 minutes.
On a lightly floured surface, shape balls into flat cakes. Using the back of a metal spoon, make a shallow indentation in the top of each cake. Heat a deep-fat fryer two-thirds full of oil to 375 degrees F. Fry a few cakes at a time for 5 minutes or until golden brown and puffy. Drain on paper towels. Serve fritters in individual bowls topped with syrup.
Syrup: 2 tablespoons honey 1 tablespoon rum 1 (3-inch) cinnamon stick 1 tablespoon butter
Place all ingredients in a heavy saucepan. Bring slowly to a boil, stirring frequently. Turn heat down and simmer, stirring occasionally, for 20 minutes, or until mixture thickens to a syrup. Remove cinnamon stick. For a more distinct rum flavor, you may wish to omit the rum while the syrup is cooking, then add the rum after you remove the saucepan from the heat.
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| | From: Genie· | Sent: 6/19/2008 6:15 PM |
Peppermint Mock Misu - Sheli Peppermint Mock Misu 3/4 cup sugar 1/2 cup water 1/4 cup brandy or rum 1 teaspoon pure vanilla extract 4 cups homemade ricotta or whole-milk ricotta cheese1 1/4 cups peppermint candy canes or candies, chopped small6 tablespoons grated bittersweet chocolate 1/4 cup espresso, cooled24 packaged ladyfingers Combine the sugar and water in a small saucepan. Bring to a boil over moderate heat, stirring to dissolve the sugar. Stir in the brandy and vanilla extract. Remove from the heat, transfer to a shallow bowl, and let cool. In a large bowl, stir the ricotta with the 1 cup of the peppermint candy, 4 tablespoons of grated chocolate and 1/2 cup of the cooled brandy syrup. Pour espresso into remaining brandy syrup. Choose a dish that measures about 7 by 10 inches. One at a time, dunk half the ladyfingers in the brandy syrup to moisten them well, and then arrange them in a single layer in the bottom of the dish. Spread half the ricotta mixture evenly over the ladyfingers (you can also use a pastry bag). Moisten the remaining ladyfingers with the remaining syrup and arrange them over the ricotta. Top with the rest of the ricotta, spreading it evenly. Sprinkle the top with the remaining 2 tablespoons grated chocolate and the remaining peppermint candy. Cover and refrigerate for several hours before serving.
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| | From: Genie· | Sent: 6/20/2008 6:21 PM |
ELEGANT NUT CREAM CREPES WITH BLUEBERRY AMARETTO SAUCE 1/2 cup all purpose flour 1/2 cup whole wheat flour 2 tablespoons sugar 1 cup skim milk 1/2 cup egg substitute 1 tablespoon safflower oil 1-1/2 cups cottage cheese 1 teaspoon vanilla extract 1/4 cup sugar 1/3 cup coarsely chopped almonds Blueberry Amaretto Sauce: 1/3 cup water 1 tablespoon almond liqueur 2 teaspoons cornstarch 1 cup fresh or frozen blueberries 2 teaspoons lemon juice Beat flours, sugar, milk, egg substitute and safflower oil together at medium speed until smooth. Cover and chill for 1 hour. Coat bottom of crepe pan or nonstick heavy skillet with cooking spray then place over medium heat until hot then pour 2 tablespoons batter into pan and quickly tilt pan in all directions so batter covers bottom of pan. Cook 30 seconds or until crepe can be shaken loose. Turn and cook about 30 seconds then place crepe on dish towel to cool. Repeat with remaining batter. Process cottage cheese, vanilla and sugar in a food processor or blender until smooth stopping to scrape down sides then fold in almonds. Spoon 1-1/2 tablespoons cottage cheese mixture down unbrowned side of each crepe then roll up crepe jellyroll fashion and place 2 crepes seam side down on each individual plate then drizzle with sauce. For sauce whisk together first 3 ingredients in a small non-aluminum saucepan until smooth then add blueberries and cook over medium heat stirring constantly until thickened then remove from heat, stir in lemon juice and cool.
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Reply
| | From: Genie· | Sent: 6/20/2008 9:40 PM |
Honeydew with Strawberry Lime Sauce 1 c Strawberries; whole 1 tb Lime juice 1 tb Triple sec 2 ts Sugar 1/2 md Honeydew melon 2 c Strawberries; thinly sliced Remove caps from whole fresh strawberries, and place strawberries in the container of an electric blender; cover and process until smooth. Add next 3 ingredients, and process until smooth. Set aside. Peel melon; discard seeds and membranes. Cut lengthwise into 16 slices. Arrange 4 melon slices and 1/2 cup sliced strawberries on each of 4 serving plates. Spoon 3 tablespoons strawberry sauce over fruit. | | |
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| | From: Genie· | Sent: 8/18/2008 1:34 AM |
CHARLOTTE MALAKOFF (STRAWBERRY CHARLOTTE ) Serves 8-12 250g (8oz) sponge finger biscuits (lady-fingers) ½ cup (125ml/4 fl oz) Grand Marnier 500g (1 lb) strawberries, hulled and halved Whipped cream and strawberries, for serving Almond cream 125g (4 oz) unsalted butter 1/3 cup (90g/3 oz) caster sugar ¼ cup (60 ml/2 fl oz) Grand Marnier ¼ teaspoon almond essence ¾ cup (185 ml/6 fl oz) cream, whipped 140g (4 1/2 oz) ground almonds 1 Brush a deep 1-1.5 litre soufflé dish with melted butter or oil. Line the base with greaseproof paper and grease the paper. Trim the sponge finger biscuits to fit the sides of the dish. Quickly dip the sponge fingers into the liqueur that has been mixed with ½ cup (125ml/4 fl oz) water. Arrange upright around the side of the dish, rounded-side-down. 2 To make the almond cream, using electric beaters, beat the butter and sugar until light and creamy. Add the liqueur and almond essence. Continue beating until the mixture is smooth and the sugar has dissolved. Using a metal spoon, fold in the cream and almonds. 3 Spoon one-third of the almond cream into the base of the dish and cover with strawberry halves. Continue layering finishing with a layer of sponge fingers, then press down. 4 Cover with foil and place a small plate and weight on top. Refrigerate for 8 hours, or over night. Remove the plate and foil and turn onto a chilled serving plate. Remove the greaseproof paper. Decorate with whipped cream and strawberries. | |
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Reply
| | From: Genie· | Sent: 9/18/2008 3:30 AM |
Almond Amaretto Mousse **** 8-10 servings 1 cup sugar 1/2 cup butter 4 eggs, separated 1/2 cup Half & Half 1/2 teaspoon vanilla extract 1 teaspoon almond extract 2 tablespoons Amaretto 1 tablespoon lemon juice 1 pint heavy cream whipped cream, for garnish slivered almonds, for garnish Put the sugar, butter, egg yolks, and Half & Half in a heavy, 2-quart saucepan over medium heat. Stir constantly until it comes to a slow rolling boil. Let boil for 2 minutes, still stirring constantly. Remove from the heat. Strain into a bowl and put down into a larger bowl of ice. Continue stirring until the mixture is cool. Add the extracts, Amaretto, and lemon juice and mix well. Whip the heavy cream, then fold it into the mixture. Whip the egg whites until stiff (not dry), then fold them in. Fill wine or champagne glasses with the mixture. Cover with plastic wrap and chill until ready to serve. When serving, put dabs of whipped cream on top and sprinkle with slivered almonds. | |
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| | From: Genie· | Sent: 10/1/2008 3:17 AM |
Chocolate Frangelica Creme Anglaise Coupes with Fresh Raspberries
2 cups whole milk 1 cup whipping cream 5 large egg yolks 6 tablespoons sugar 4 ounces bittersweet, not unsweetened or semisweet chocolate, chopped 5 tablespoons Frangelica, hazelnut liqueur 1/2 teaspoon vanilla extract 4 1/2 pint baskets raspberries, about 5 cups
Combine milk and cream in heavy medium saucepan. Bring to simmer. Whisk yolks and sugar in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to saucepan. Stir over medium low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes, do not boil. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Frangelica and vanilla. Strain custard into medium bowl. Cover; chill at least 4 hours. Can be prepared 2 days ahead. Keep refrigerated. Divide crème anglaise among 8 dessert glasses. Top with raspberries. Makes 8 servings.
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Reply
| | From: Genie· | Sent: 10/29/2008 2:47 AM |
Cherry Tiramisu
1 cup Italian-style ricotta cheese 1 cup confectioners' sugar 1/4 cup sour cream 1/4 cup coffee liqueur 1 1/2 cups shortbread cookie crumbs, (about 30 2-inch cookies) 1 21 oz. can cherry filling and topping grated chocolate, for garnish fresh mint leaves, for garnish
In a large mixing bowl, combine ricotta cheese, confectioners' sugar, sour cream and coffee liqueur; mix well. Set aside. In an electric blender or food processor container, process cookies, in small batches, until finely crushed. Remove 6 cherries from cherry filling; reserve for garnish. To assemble dessert, spoon 2 tablespoons ricotta cheese mixture into each of six (8-ounce) parfait glasses. Add 2 tablespoons cookie crumbs to each glass; top each with 2 tablespoons cherry filling. Repeat ricotta, crumb and cherry layers. Finish each serving with an equal portion of the remaining ricotta cheese mixture. Garnish with reserved cherries, grated chocolate and mint leaves, if desired. Let chill 2 to 3 hours before serving. Serves 6 | |
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