Home / breaded
Showing posts with label breaded. Show all posts
Showing posts with label breaded. Show all posts

Monday, May 11, 2020

CAPPUCCINO CHEESECAKE

This coffeehouse-inspired cheesecake is light, creamy and not overly sweet. You won’t even have to turn on your oven, because it’s no-bake! The instant espresso powder in this recipe can be found at kitchen specialty shops and online. It gives the cheesecake a more pronounced coffee flavor, but if you don’t have any on hand, instant coffee granules are an acceptable substitute. Whipped cream can be piped on top of the cheesecake in a spiral using a piping bag and a plain 1/2-inch decorator tip, or you can swirl it on using an offset spatula.



Ingredients
For the Crust:
1 cup finely crushed shortbread cookies
4 tablespoons (1/2 stick) unsalted butter, melted
For the Filling:
3/4 cup whole milk
.25 ounce (1 envelope) unflavored powdered gelatin
24 ounces (3 8-ounce packages) cream cheese, softened
8 ounces sour cream
3/4 cup sugar
2 teaspoons vanilla extract
3 tablespoons instant espresso powder
2 cups whipped cream
Cinnamon for garnis

Directions
For the Crust:

Stir together shortbread crumbs and melted butter until crumbs resemble wet sand. Press mixture evenly onto bottom of 9-inch springform pan. Place in refrigerator while preparing filling.

For the Filling:

Pour milk in small saucepan and sprinkle powdered gelatin evenly over surface. Let stand for 2 minutes. Place pan over low heat and cook while stirring just until gelatin is dissolved. Remove from heat and let cool slightly.

Beat cream cheese in stand mixer fitted with whip attachment at medium speed until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture.

Combine instant espresso powder with 1 1/2 tablespoons hot water; stir until dissolved. Gradually add coffee mixture into cheesecake batter.

Spoon batter into pan over crust and spread evenly. Cover and chill until set, about 4 hours. To serve, loosen cheesecake from sides of springform pan using a small knife or offset spatula. Remove springform collar.

Pipe or spread whipped cream over top of the cheesecake and sprinkle with cinnamon, if desired. Store cheesecake in the refrigerator.

Wednesday, May 6, 2020

Old-Fashioned Sugar Cream Pie

Creamy and scented with vanilla, this nostalgic pie is the essence of simplicity. Mary Lou Topp of Botkins, Ohio, makes her mother’s recipe for family and neighborhood get-togethers and gives them away as gifts – especially for Christmas.



Ingredients

1 tablespoon packed light brown sugar
1 tablespoon plus 1/3 cup all-purpose flour, divided
1 (9-inch) frozen deep-dish pie shell, thawed
2 cups heavy cream
1 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, cut up
Ground cinnamon

Directions

Preheat the oven to 350 degrees F. Whisk together the brown sugar and 1 tablespoon flour in a small bowl. Sprinkle evenly on the bottom of the pie shell.

Whisk the cream, sugar, the remaining 1/3 cup of flour and the vanilla extract in a medium mixing bowl until smooth.

Place the pie shell on a rimmed backing sheet. Pour the filling into the pie shell (it will be very full). Dot the filling with the butter. Sprinkle with cinnamon. To prevent overbrowning, cover the edges of the pie with aluminum foil.

Bake for 40 minutes; remove the foil. Bake for 25 minutes or until the top is lightly browned and the filling is bubbling across the surface. (The pie won’t appear to set but will firm up upon cooling.) Cool the pie completely on a wire rack.

Cover and chill for at least 2 hours or up to 24 hours before serving.

Wednesday, December 27, 2017

GRUYERE, MUSHROOM, & CARAMELIZED ONION BITES

Caramelized onion bites with sautéed crimini mushrooms, balsamic caramelized onions, and applewood smoked gruyere cheese. Thee perfect little appetizers! They’re made with puff pastry and take no time at all to whip up! These are the perfect appetizers to serve your guests this holiday season.




INGREDIENTS:

4 tablespoons salted butter, divided
2 tablespoons vegetable oil, divided
5-6 ounces crimini or button mushrooms, sliced
2 medium yellow onions, thinly sliced
1/4 teaspoon dried thyme
1 tablespoon sugar
1 1/2 tablespoon balsamic vinegar
1/4 teaspoon garlic powder
salt and pepper, to taste
4 ounces grated gruyere cheese (I used applewood smoked gruyere)
1 package (1 pound) frozen puff pastry, thawed
1 egg, lightly beaten

DIRECTIONS

In a large cast iron skillet over medium heat, heat 1 tablespoon of oil along with 1 tablespoon of butter. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.
Heat the remaining 3 tablespoons of butter along with the 1 tablespoon of oil and sauté the onions for 5 minutes. Add the dried thyme and sugar and continue to cook for 25 minutes on medium low heat. Make sure to stir the mixture every 5 minutes or so. If the onions are caramelizing too fast, turn down the heat a little more. Add the balsamic vinegar to deglaze the pan, allow the onions to soak it all in. Turn off heat. Add the onions to the mushroom mixture. Season with the garlic powder and salt and pepper to taste, stir to combine. Allow to cool to room temperature. Mixture can be kept in an air-tight container and refrigerated for up to 48 hours at this point. Allow to come to room temperature before proceeding. Add the gruyere cheese and mix well.
Position two racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Using a knife or a pizza cutter, cut the puff pastry into 2-inch squares and place them on a lined baking sheet. Make sure the puff pastry is cold before proceeding. If not, allow it to rest in the refrigerator for 10-15 minutes before proceeding. Using a pastry brush, brush the beaten egg on the squares. Place a tablespoon of caramelized onion mixture in the center. Bake for 20-25 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving.

NOTES:

Make sure the puff pastry is cold when it goes into the oven. If at any point it becomes soft, allow it to rest in the refrigerator for 15-20 minutes or until it firms up again. Do not open the oven door during the first 10 minutes of baking time. Frequently opening the oven may cause the puff pastry to not ‘puff up’.
Mozzarella or gouda cheese may be used to replace the gruyere. I really like the smoky flavor of applewood smoked gruyere with these bites.
If you’ve prepared the caramelized onion mixture ahead of time, you can zap it in the microwave for 30 seconds to bring it back to room temperature quickly.



Thursday, December 21, 2017

Pumpkin Waffles

Start your morning with these fluffy and delicious pumpkin waffles that have the perfect pumpkin flavor!






Ingredients

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tsp pumpkin pie spice
2 eggs
1 3/4 cups milk
1 cup pumpkin puree

Instructions

Heat waffle iron to medium-high according to manufacturer's directions and spray with nonstick cooking spray.
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
Add eggs, milk, and pumpkin puree and mix until incorporated.
Scoop by 1/2 cupfuls onto preheated waffle iron and cook until golden brown and done. 
Serve immediately topped with your favorite topping.

Sunday, December 17, 2017

Spicy Italian Crescent Ring







Ingredients

2cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls SAVE $
1/2cup well drained roasted red bell peppers (from a jar)
8slices provolone cheese, halved
1/3lb deli sliced hot salami
1/4lb deli sliced ham
1/4lb deli sliced capocollo
1/2cup well drained hot pepper rings (from a jar)

Steps

Heat oven to 375°F (350°F for dark or nonstick cooking sheet).

Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should look like a sun.)

Spread roasted red bell peppers toward center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.

Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.

Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.



Zesty Italian Crescent Casserole






Ingredients

1lb. lean ground beef
1/4cup chopped onion
1cup Muir Glen™ organic fire roasted tomato pasta sauce
6oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
1/2cup sour cream
1(8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls SAVE $
1/3cup grated Parmesan cheese
2tablespoons butter or margarine, melted

Steps

Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.
Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture.
Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.
Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

Thursday, December 14, 2017

Tiramisu Cake

Tiramisu Cake – a layered, Italian espresso infused mascarpone dessert, in cake form.  Get your caffeine fix, plus a boozy kick!






INGREDIENTS
For the genoise cake

6 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup sifted cake flour
4 tablespoons unsalted butter, melted
1 1/2 cups hot water
2 1/2 tablespoons instant espresso powder
2 1/2 tablespoons brandy
2 1/2 teaspoons powdered sugar
For the mascarpone filling

4 large egg yolks
1/2 cup granulated sugar
1/3 cup dry Marsala wine
16 ounces (2 1/2 cups) mascarpone cheese
1 cup heavy whipping cream (cold)

For the whipped cream frosting

6 ounces cream cheese (the kind in a brick)
3/4 cup powdered sugar
2 1/4 cups heavy whipping cream (cold)
2 teaspoons cocoa powder (for garnish)

INSTRUCTIONS
To make the genoise layers:

Preheat the oven to 350 degrees F, mist three 8-inch diameter cake pans generously with non-stick spray, and line with circles cut from parchment.
In a large mixing bowl, whip the eggs, sugar, and vanilla on high speed (with the whisk attachment) until pale, fluffy, and tripled in volume (about 10 to 12 minutes).
Add a third of the cake flour, and fold carefully, taking care not to deflate air from the mixture.  Repeat, until all the flour has been incorporated.
Fold in the butter, and transfer the batter to the prepared pans.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.  Cool completely.
Stir the hot water, instant espresso powder, brandy, and powdered sugar together in a small bowl.
Place one layer of cooled genoise on a serving plate.  Using a pastry brush, soak the cake with about 1/3 of the espresso mixture.  Top with half the mascarpone filling.
Repeat, then top with the last layer of cooled genoise and soak with the remaining espresso mixture.
Frost with whipped cream frosting, dust with cocoa, and (using a piping bag and a large round tip) top with dollops of whipped cream frosting..
To make the mascarpone filling:

In a medium mixing bowl set over a pot of simmering water, whisk the egg yolks, sugar, and Marsala wine together until pale, thick, and doubled in volume.
Remove from the heat, and stir in the mascarpone.
Whip the cream until it holds stiff peaks, then fold into the mascarpone mixture.
To make the whipped cream frosting:

Place the cream cheese and powdered sugar in a large mixing bowl.
Fit the mixer with a whisk attachment, and whip on medium speed until the mixture is smooth.
Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream.
When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.

Lemon & Earl Grey Tart with Buttermilk Chantilly and Raspberry Fluid Gel

Week one of my unemployment is done and I gotta say - this is way better than I thought it would be. I've made and shot 4 recipes (this being one of them!), went to pottery 3 times, cleaned the whole apartment, watched a movie, went out for lunch, went out for dinner, and still managed to get 8 or 9 hours of sleep every night. I never knew there was so much time in the day to do things! It's just delightful.








Pate Sucrée

150 g unsalted butter, at room temperature
112 g icing sugar
1 g salt
50 g eggs
250 g all-purpose flour
20 g cornstarch

Lemon Filling
Recipe adapted from The Food of France

185 g heavy cream
5 g loose leaf earl grey tea

200 g eggs
40 g egg yolks
285 g granulated sugar
250 g fresh lemon juice
3 lemons, zested

Raspberry Fluid Gel

100 g raspberry purée
50 g simple syrup
10 g lemon juice
1.6 g agar agar 

Buttermilk Chantilly

200 g heavy cream
20 g icing sugar
1 lemon, zested
100 g buttermilk

Start the paté sucrée. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add the icing sugar and cream together. Scrape down the sides and the bottom of the bowl and add the salt, and egg. Mix until combined.

In a medium bowl, sift the flour and cornstarch. Slowly add to the butter mixture until just incorporated.

Remove from the mixer, shape into a flat circle, wrap in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.

Take out your disk of dough and let it warm up slightly so it is easier to roll out. Lightly dust a work surface with flour. Roll out the dough to about 3mm and line your 9 inch tart tin. Refrigerate the dough until firm.

Preheat the oven to 350 F. Crumple up a piece of parchment paper and then smooth it back out again. Place it in your tart tin and fill it with dried beans, rice, or pie weights. Make sure to press it into the corners of the tart.

Blind bake the tart shell for 15 minutes, then remove from the oven, remove the parchment and beans/rice/weights, and bake for a further 8 to 9 minutes, until the pastry is a golden brown colour.

Remove from the oven and let it cool completely. Turn the oven down to 250 F.

For the lemon filling, place the cream in a small saucepan and bring to just a boil. Remove from the heat, add the tea, and let it steep for 15 minutes. Strain the cream and reweigh it - you will need to add more to make sure you have a final weight of 185 g cream. Set aside.

Combine the eggs, egg yolks, and sugar in a bowl. Whisk until combined, then slowly add the cream, whisking constantly. Add the lemon juice and zest, whisking constantly. Use an immersion blender to make sure your mixture is smooth and velvety. Pour the mixture into a pitcher.

Place the tart in the oven and pull the rack out slightly. Pour in the lemon filling until it almost reaches the top of the tart, then carefully slide the rack back. Bake for 45 to 55 minutes, until the center of the tart no longer jiggles when moved. 

Remove from the oven and let cool completely at room temperature, then refrigerate until ready to serve.

For the raspberry fluid gel, combine all the ingredients in a saucepan and bring to a boil, stirring constantly. Boil for 10 seconds, remove from the heat, and pour into a container. Let the gel chill in the fridge until set, about 1 hour. 

Once the gel has fully set, use an immersion blender to create a smooth gel. Transfer to a squeeze bottle.

For the buttermilk chantilly, combine the heavy cream and icing sugar in the bowl of a stand mixer fitted with the whisk attachment and whip until stiff peaks form. Add the lemon zest and slowly stream in the buttermilk while the mixer is on medium-low speed. Whip until medium peaks.

When ready to serve, spoon some buttermilk chantilly onto the tart and use the back of a spoon to create a swoosh. Add dots of raspberry fluid gel and zest a lemon over top. 

Tuesday, December 12, 2017

The Very Best Hot Crab Dip

Creamy, cheesy and perfect for parties, this is the BEST Hot Crab Dip recipe around. So easy to make with just a few simple ingredients, a hint of heat and big meaty chunks of crab. Your cracker may just not be enough, you’ll need a shovel for this one.






Ingredients

8 ounce cream cheese, at room temperature
1/4 cup mayonnaise
1/4 cup sour cream
1 cup grated pepper jack cheese
1 cup grated sharp cheddar cheese
1/4 cup minced onion
1 garlic clove, minced
1 tablespoon worcestershire sauce
1 tablespoon Tabasco sauce, or other hot sauce
1 1/2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 pound jumbo lump crab, picked over for shells

Instructions

Preheat oven to 325 degrees F.
In a large bowl, beat together the cream cheese, mayonnaise and sour cream with a hand mixer until smooth.
Stir in the pepper jack, cheddar, onion, garlic, worcestershire, Tabasco, lemon juice, salt and pepper until thoroughly combined.
Fold in the crab and transfer to a small baking dish.
Bake in the oven for 20-25 minutes until golden brown and bubbling.
Serve hot with crackers, crostini or vegetables.

OREO PANCAKES (OR COOKIES AND CREAM PANCAKES)

The most sensational Oreo Pancakes Recipe (or Cookies and Cream Pancakes) you have ever witnessed... or tasted!
Author: Jocelyn Delk Adams of Grandbaby-Cakes.com
Recipe type: Breakfast or Dessert






INGREDIENTS

For the Pancakes:
1⅓ cups all-purpose flour
1¼ teaspoons baking powder
4 tablespoons granulated sugar
2 tablespoons cocoa powder
2 large eggs
¾ cup plus 4 tablespoons buttermilk or coconut milk
4 tablespoons melted butter
1 teaspoon pure vanilla extract
¼ cup Oreo cookies and cream, chopped

For the Whipped Cream:

1 cup heavy cream
1 tablespoon confectioner's sugar
1 teaspoon cornstarch
¼ cup chopped Oreo cookies and cream
Chocolate Sauce and additional chopped Oreos for garnish

INSTRUCTIONS

For the Pancakes:
In a large bowl, add flour, baking powder, sugar and cocoa powder and whisk together until well mixed.
Next add in eggs, milk, melted butter, vanilla extract and chopped Oreos and whisk until batter just comes together and leave the lumps there. No need for a smooth batter.
Heat a griddle or non stick skillet over medium heat and melt extra butter.
Pour about ¼ of a cup of batter onto the griddle surface in a circular pattern. Allow each pancake to sit until bubbles form and the bottom is browned and crisp.
Flip over the pancake and cook until browned and crisp on the other side.
Remove the pancake and place in a warm oven (about 225 degrees) and repeat the process until all pancakes are done.
For the Whipped Cream:
Add heavy cream to your mixer bowl and mix on high speed.
When peaks begin to appear, add in sugar and cornstarch and continue mixing.
Once stiff peaks begin to form, add in Oreos and turn off.
To Assemble Pancakes:
Add one pancake to serving plate then top with whipped cream, then add another pancake and top with whipped cream. Do this for as many pancakes as you would like then add chocolate sauce over the stack of pancakes and finish with whipped cream on the top pancake with chopped cookies and cream for garnish.

EGGNOG PANCAKES WITH MAPLE CRANBERRY SYRUP

I’m sharing the perfect holiday season breakfast on BHG’s Delish Dish today: Eggnog Pancakes with Maple Cranberry Syrup.

Y’all these pancakes are all you need this winter when you crave a comforting warm breakfast with your stretchy pajama pants on.   I have this obsession with pancakes, which I keep telling you about.  I get if you are totally sick of hearing about my pancake obsession but it is all I care about when it comes to breakfast period. Basically, the way to my heart is through a stack of fresh off the griddle pancakes.




INGREDIENTS

For the Eggnog Pancakes:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
2 eggs, lightly beaten
2 cups dairy or canned eggnog
¼ cup cooking oil
For the Maple Cranberry Syrup
2 cups fresh cranberries
1 cup pure maple syrup
2 tablespoons butter

INSTRUCTIONS

Find the rest of the recipe on BHG.com's Delish Dish, along with the Maple Cranberry Syrup.

Individual Fruit and Brownie Trifles

Say it with me now: brownie croutons, brownie croutons, brownie croutons.
Chewy, crispy, fudgy cubes of bite-sized chocolate perfection. Toss them into fruit salad, skewer them on a stick, sprinkle them atop a cake or, perhaps my favorite use of all, layer them with whipped cream and fresh fruit in these Individual Fruit and Brownie Trifles.







INGREDIENTS

FOR THE BROWNIES:

7 ounces unsweetened chocolate, roughly chopped
3/4 cup unsalted butter
1/4 cup water
1 cup sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/8 teaspoon salt
2 pints raspberries
Mini chocolate chips, for garnish

FOR THE WHIPPED CREAM:

1 1/2 cups chilled heavy cream
1/3 cup sour cream
3 Tablespoons sugar
2 teaspoons vanilla extract

INSTRUCTIONS

MAKE THE BROWNIES:

Preheat the oven to 350ºF. Grease a 9-inch baking dish with cooking spray and set it aside.

In a medium saucepan set over medium-low heat, combine the chocolate, butter and water. Cook, stirring, until the chocolate and butter are melted. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and light brown sugar, mixing until combined, then add the eggs and vanilla extract and mix for 2 minutes.

Add the flour and salt and mix until combined. Transfer the batter to the prepared baking dish and bake for 25 to 30 minutes until a toothpick inserted comes out clean. Remove the pan from the oven and place it on a cooling rack. Once the brownies have cooled completely, invert the pan onto a cutting board and cut into 1/2-inch brownie croutons.

MAKE THE WHIPPED CREAM:

In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, sour cream, sugar and vanilla extract on high speed until soft peaks form.

ASSEMBLE THE TRIFLES:

Fill each serving dish with alternating layers of brownie croutons, whipped cream and raspberries. Garnish each trifle with a sprinkle of mini chocolate chips and serve immediately.

Individual Tiramisu





INGREDIENTS

15 Ladyfingers (make THIS recipe!)
1 Cup Espresso
4 Egg Yolks
½ Cup Sugar
1 Cup + 2 tablespoons Heavy Whipping Cream
1 Cup(8 oz.) Mascarpone (Make your own HERE)
Cocoa Powder, for dusting

INSTRUCTIONS

Place Ladyfingers in a 9x13 baking dish. Pour the espresso over them evenly and allow to soak while you make the mascarpone filling.
Place the egg yolks, sugar, and 2 tablespoons of the heavy cream in a small saucepan and whisk together well. Place over medium heat and whisk constantly, until the sugar is dissolved and the custard thickens(enough to coat the back of a spoon). Remove from heat, scrape into a large mixing bowl and let cool completely.
In another bowl, beat the remaining heavy cream to stiff peaks. Set aside.
Add the mascarpone to the cooled custard and whisk together until smooth. Gently fold in the whipped cream until well combined. Place filling in a large piping bag fitted with a large round tip.
TO ASSEMBLE:
Ready 6 small serving dishes or ramekins. Place one ladyfinger(cut in half to fit) in the bottom of each serving dish or ramekin. Pipe a layer of filling over the top of each ladyfinger. Continue to layer espresso-soaked ladyfingers and mascarpone filling until you reach the top of the serving dish. Try to end with a layer of filling. Scrape the tops of each dish with knife to leave a smooth surface. Dust the tops of each dish with cocoa powder.
Refrigerate for several hours or overnight.

BAILEYS COOKIES AND CREAM PARFAITS

"Layered chocolate and Baileys cream paired with crumbled Oreo cookies. This delicious Baileys parfait is the perfect weekend retreat!"



ingredients

15 Oreos
4 oz semi-sweet chocolate roughly chopped
1/2 cup milk
2 cup heavy whipping cream very chilled
1/3 cup Baileys very chilled
1/4 cup powdered sugar

instructions

Using a food processor (or Ziploc bag (gallon sized) + rolling pin or meat tenderizer), crush the Oreo cookies into crumbles, then set aside.
Place chopped semi-sweet chocolate in a small bowl. Heat milk until steaming, then pour over chocolate. Let sit for 2-3 minutes, then stir. If any chunks of chocolate remain, heat in the microwave for 30-second intervals until all the chocolate has melted. Mixture will be very liquid, like chocolate milk. Set aside and let cool to room temperature.
Using a stand mixer (or hand mixer + large bowl), add in chilled heavy cream, Baileys, and powdered sugar and beat on high until stiff peaks form, about 5-7 minutes.
Divide cream mixture in half. The first half of the whipped cream will be left alone and is ready to use in the parfait. The second half will be mixed with the chocolate. When ready, slowly add the chocolate mixture over this half of the whipped cream, gently (yet thoroughly) folding them together until completely mixed.
To assemble the parfaits: Using a pastry bag (or just a spoon), add layers of the cream and crushed cookies as you see fit. To do this as pictured, I layered chocolate, then cream, then cookies, then cream again, then chocolate again, then cream again, and finally finish with any remaining cookie crumbles on top.
Parfaits can be served immediately. If you'd like the chocolate layer to be firmer, chill parfaits for 2-3 hours before serving

Friday, December 8, 2017

Winter Fruit Pavlova Roulade

Pavlova is such a seasonally versatile dessert. If it’s spring, you top crispy clouds of meringue with fresh berries and flowers, if its summer, coconut and tropical fruits are a welcome addition to the glossy beaten and baked sweetened egg whites. Fall allows for rich toppings such as toasted nuts and chocolate. Now that winter is knocking at the door, an appropriately topped pavlova is essential. To celebrate the season, I baked my meringue in a single sheet, filled it with coconut cream and a cranberry orange blossom compote, and rolled it up in the shape of a log. Winter fruits top it, of course. Persimmon, pomegranate arils, sugared cranberries, and sprigs of fresh rosemary make a festive presentation fit for any celebration
.












INGREDIENTS

FOR THE PAVLOVA:
7 Egg Whites, room temperature
1½ cups Superfine Sugar
2 teaspoons Cornstarch
2 teaspoons White Vinegar
FOR THE WHIPPED CREAM/COCONUT CREAM:
1 can (about 13.5 oz) Coconut Cream OR 2 cups Heavy Whipping Cream
2 tablespoons Honey
FOR THE CRANBERRY COMPOTE:
2 cups Fresh Cranberries
½ cup Maple Syrup
2 teaspoons Orange Blossom Water
1 cup Pomegranate Arils
TO TOP THE PAVLOVA:
1 cup Fresh Cranberries
½ cup Fine Raw Cane Sugar
1 cup Coarse Raw Cane Sugar
½ cup Pomegranate Arils
6-8 Fresh Rosemary Sprigs
1 Persimmon, thinly sliced

INSTRUCTIONS

FOR THE PAVLOVA:
Preheat the oven to 325 degrees.
Line a baking sheet(1/2 jelly roll pan) with parchment paper. Parchment should be large enough to hang at least 1 inch over all sides.
In a large mixing bowl, beat the eggs with an electric mixer until soft peaks form. Continue beating on medium speed, adding in the sugar a little at a time. Continue to beat eggs until stiff peaks form - whites should be glossy and thick.
Add the cornstarch and vinegar to the egg whites and beat in until just combined.
Spread the mixture evenly over the prepared baking sheet, on top of the parchment paper. Smooth top.
Bake in the preheated oven for 20-25 minutes, or until slightly golden brown on top.
Remove from the oven and let cool completely. Once cooled, use right away, or cover with a towel and store overnight.
FOR THE WHIPPED CREAM/COCONUT CREAM:
If using coconut cream, place the cream in a bowl, along with the honey. Beat with an electric mixer for 2-3 minutes, or until cream is thick and smooth. Refrigerate until needed.
If using whipping cream, place the cream and honey in a mixing bowl and beat with an electric mixer until thick peaks form. Refrigerate until needed.
FOR THE CRANBERRY COMPOTE:
Place the cranberries and maple syrup in a saucepan and bring to a boil. Reduce heat to medium and let the mixture cook down, stirring occasionally, until most of the liquid has evaporated and berries have burst. Remove from heat and let cool completely. Stir in the orange blossom water.
TO TOP THE PAVLOVA:
Lay a towel over the cool meringue and flip it over onto your work surface so that the meringue is now on top of the towel.
Fold the cranberry mixture into the thick cream(reserve about ½ cup) and spread evenly over the meringue. Sprinle the pomegranate arils evenly over the cream.
Starting at the longer end of the meringue, Gently roll it up, using the towel to nudge it forward over itself. Gently roll it onto a platter, seam side down.
Spread the remaining cream over the top of the log and top carefully with the persimmon slices, sugared cranberries, rosemary sprigs, and pomegranate arils.
*to sugar cranberries - Place the fine cane sugar in a saucepan along with ¼ cup water. Dissolve sugar in the water by stirring over low heat. When the sugar has dissolved, bring to a boil over medium/high heat. Let cook for 3-4 minutes, or until a sticky syrup forms.
Remove from heat. Place the coarse sugar in a bowl. Toss the cranberries in the syrup and using a slotted spoon, place the syrup-coated berries in the coarse sugar. Roll around to coat, remove to a plate and let berries dry

Subscribe to: Posts (Atom)