October 21st, 2007 by alice
Tags: Cake, Chocolate, Ibarra
INGREDIENTS
- 8egg whites
- 3/4cupsugar
- 1lb ibarrachocolate, cut into small pieces
- 2ounces ibarrachocolate, cut into small pieces
- 1/2cupbutter
- 1tablespoonlemon juice
- 4tablespoonsorange liqueur(such as Grand Marnier, Cointreau, or Triple Sec)
- 1teaspoonvanilla
DIRECTIONS
- Preheat oven to 250-degrees F.
- Grease and flour two 10-inch springform pans or two 9-inch cake pans.
- Using an electric mixer, whip the egg whites in a small bowl until they form small peaks and then slowly add in the sugar, a little at a time, continue beating until egg whites are stiff and glossy (7-10 minutes) and then set aside.
- In the top of a double boiler over simmering water, melt the chocolate and butter, stirring constantly and then transfer mixture to a large bowl.
- Whisk juice into chocolate/butter mixture until combined.
- Whisk in liqueur.
- Whisk in vanilla.
- Fold egg whites into mixture, one quarter at a time using a rubber spatula.
- Pour batter into prepared pans.
- Bake for 1 1/2 hours or until toothpick inserted in center comes out clean.
- Cool in pans before removing them.
- Remove from pans, frost and stack to make layer cakes or garnish with whipped cream and chocolate shavings.
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October 21st, 2007 by alice
Tags: Samosa, Soup
INGREDIENTS
- 2tablespoonsolive oil
- 8ouncespotatoes, diced
- 1smallonion, chopped
- 3garlic cloves, crushed
- 1/8-1/4teaspooncayenne pepper, depending on your preference
- 1teaspooncumin
- 1teaspoongaram masala
- 1tablespoonfresh cilantro, chopped
- 1 1/2pintsvegetable stock
- 4ouncesfrozen green peas
- 4tablespoonsplain yogurt
DIRECTIONS
- Heat oil in a large saucepan and add the potatoes, garlic and onion.
- Saute over a low heat for 5 minutes.
- Add the cayenne pepper, cumin, garam masala and cilantro. Stir well.
- Add the vegetable stock and bring mixture to a boil.
- Cover the pan, reduce heat and simmer for 20 minutes.
- Add peas and continue to cook the soup for another 5 minutes.
- Ladle into four individual serving bowls and spoon a tablespoon of yogurt on top of each. Enjoy.
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October 21st, 2007 by alice
Tags: Cake, Orange
INGREDIENTS
-
For the cake
- 3cupsall-purpose flour
- 1tablespoonbaking powder
- 1teaspoonsalt
- 1/4lbunsalted butter, room temperature
- 1 1/2cupsgranulated sugar
- 3eggs, room temperature
- 1cuporange juice
- 2tablespoonsorange zest
-
For the frosting
- 4tablespoonsunsalted butter
- 1/4cuporange juice
- 2tablespoonsorange zest
- 3cupspowdered sugar
DIRECTIONS
- Preheat the oven to 375 degrees F, then grease & flour two 9″ round cake pans.
- Sift or whisk together the flour, baking powder & salt, then set aside.
- In a large mixing bowl, cream the butter, then slowly add the sugar, blending well.
- Add the eggs one at a time, beating well after each is added.
- In another bowl, mix together the orange juice & zest.
- To this orange mixture, alternate adding 1/2 the dry mixture, then 1/2 the liquid mixture, & repeat, blending well.
- Add this final orange mixture to the creamed butter mixture & blend well.
- Pour the batter into the prepared cake pans & bake for 30 minutes.
- Cool in the pans on a wire rack for 10 minutes, then remove from the pans & cool completely.
- For the frosting, melt the butter, then combine it with the orange juice & zest, beating well.
- Slowly add the powdered sugar & beat well.
- Place one cake layer upside down on a serving plate &, using less than 1/2 of the frosting, frost the first layer, staying at least 1 1/2 inches from the edge.
- Put the second layer upside right on the bottom layer, pushing down lightly to secure it.
- Frost the top of the cake, allowing some of the frosting to run down the sides.
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October 21st, 2007 by alice
Tags: Brownie, Cheesecake, Crust, Marbled, Pumpkin
INGREDIENTS
- 4tablespoonsunsalted butter
- 2ouncesbittersweet chocolate, coarsely chopped
- 1/4cupsugar
- 1largeegg, lightly beaten
- 1/4cupall-purpose flour
- 1/2teaspoonbaking powder
- 1/8teaspoonsalt
- 1/4cup finely choppedwalnuts
- 4ouncesbittersweet chocolate, chopped
- 1 1/2lbscream cheese, softened
- 1cupsugar
- 4largeeggs, at room temperature
- 1 1/2tablespoonscornstarch
- 1teaspoonpure vanilla extract
- 2cupscanned pumpkin puree(1 pound)
- 1/2teaspooncinnamon
- 1/2teaspoon freshly gratednutmeg
- 1pinchground cloves
DIRECTIONS
- MAKE THE CRUST: Preheat the oven to 325°. Lightly butter a 9-inch springform pan. In a medium saucepan, melt the butter with the chopped chocolate over low heat, stirring constantly. Remove the melted chocolate mixture from the heat and let it cool slightly, then stir in the sugar and the lightly beaten egg until blended.
- In a small bowl, whisk the flour with the baking powder and salt. Add the dry ingredients to the melted chocolate mixture. Stir the chopped walnuts into the brownie batter. Spread the batter in the prepared springform pan and smooth the surface with a spatula. Bake for 10 minutes, or until risen and dry to the touch. Let cool completely. Wrap the outside of the pan in a large sheet of foil. Leave the oven on.
- MAKE THE CHEESECAKE: In a medium glass bowl, melt the chopped chocolate in a microwave oven on high for about 1 minute, stirring halfway through. In a large bowl, using an electric mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Add the eggs, 1 at a time, beating well between additions. Beat in the cornstarch and vanilla. Add 1 cup of the cheesecake batter to the melted chocolate and stir until well blended. Beat the pumpkin puree and the cinnamon, nutmeg and cloves into the remaining cheesecake batter.
- Pour three-fourths of the pumpkin cheesecake batter over the brownie crust. Pour the chocolate batter on top of the pumpkin cheesecake batter. If the chocolate batter is too thick to pour easily, heat it in a microwave oven on high for 10 seconds. Spoon the remaining pumpkin cheesecake batter on top of the chocolate batter. Use a table knife to make a few decorative swirls: Do not overswirl.
- Set the springform pan in a medium roasting pan. Add enough hot water to the roasting pan to reach halfway up the side of the springform pan. Bake the pumpkin cheesecake in the hot water bath in the center of the oven for 1 1/2 hours, or until it is firm around the edges but slightly jiggly in the center. Turn the oven off, prop the door several inches open and let the cheesecake stand in the water bath in the warm oven for 1 hour, or until it is completely set.
- Remove the marbled pumpkin cheesecake from the water bath and refrigerate it until thoroughly chilled, at least 4 hours or overnight. Remove the foil and springform pan ring from the cheesecake. Carefully transfer the cheesecake to a platter, cut into wedges and serve.
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October 21st, 2007 by alice
Tags: Brie, Fig, Grilled, Prosciutto, Sandwiches
INGREDIENTS
- 8slicessourdough bread
- 4tablespoonsfig preserves
- 1/2lbbrie cheese
- 4ouncesprosciutto
- 2tablespoonsunsalted butter, softened
DIRECTIONS
- Spread the fig preserves onto 4 slices of bread.
- Cut the Brie into 8 long, thin slices.
- Lay 2 slices of Brie over the preserves. (I have also used creme de brie since I don’t really care for the rind of Brie. If you go this route you can just spread the creme de Brie over the other slices of bread.).
- Arrange the prosciutto over the Brie.
- Top with the remaining 4 slices of bread.
- Spread half of the butter over the tops of the sandwiches and invert onto a hot skillet or pan.
- Spread the remaining butter on the other side of the sandwiches.
- Cook on the stove or in the oven, turning the sandwiches over once or twice, until the bread is golden brown and the Brie is melted.
- Cut in half to serve.
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