October 24th, 2007 by alice
Tags: Chutney, Peach, Raisin
INGREDIENTS
- 1 (16 ounce)canpeach slices, drained
- 1/4cupgolden raisins
- 1/4cupdried apricots, diced
- 1/4cuplight brown sugar
- 1 (8 ounce)cancrushed pineapple
- 1smallonion, chopped
- 1/4cupcider vinegar
- 1/2teaspoonsalt
- 1/2teaspoonground ginger
- 1/4teaspooncinnamon
- 1/8teaspooncrushed red pepper flakes
- 1/4cupslivered almonds
DIRECTIONS
- In a large sauce pan, combine all the ingredients EXCEPT the almonds.
- Over high heat bring to a boil, then reduce heat & simmer uncovered about 15 minutes or until somewhat thickened.
- Remove from heat, & fold in almonds.
- Serve warm or chilled.
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October 24th, 2007 by alice
Tags: Panzanella, Winter
INGREDIENTS
- 3bunchesbeets
- 3shallots
- 7tablespoonsextra virgin olive oil
- 2sprigsfresh marjoram
- 2sprigsfresh thyme
- 2sprigsfresh oregano
- 4ouncesgoat cheese
- 1/2loafcrusty bread
- 1/2lemon, juice of
- 1/4cuphoney
- 2tablespoonsbalsamic vinegar
- 1/2blood orange, juiced
- 1/4cup choppeddates
- 1buncharugula
DIRECTIONS
- Preheat oven to 400. Cover a baking sheet in a long piece of foil (to make a packet with).
- Peel beets and shallots and cut them in halves or quarters (depending on size). Add to foil. Tear herbs off of stems, scatter over beets and shallots. Drizzle with olive oil, season with salt and pepper and toss.Fold foil into a packet and roast in the oven for an hour and a half.
- Cut the crusty bread into one-inch croutons.Place on baking sheet, toss with olive oil. Spread the bread chunks into a single layer.When the beets have ten minutes left, place the bread in the oven (it takes my oven 10 minutes to toast the bread).
- Make the dressing:in a bowl, stir together: honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons olive oil, and salt and pepper (to taste).
- Pull beets and bread out of the oven. In a large bowl, combine beets/shallots with croutons.Add arugula, chopped dates, and dressing to to taste (I use less than half of the prepared dressing).Crumble goat cheese on top. Toss and serve.
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October 24th, 2007 by alice
Tags: Caramel, Potato, Red, Sweet, Tart, Wine
INGREDIENTS
- 1/4cup finely choppedblanched almonds
- 1/4cupgranulated sugar, plus
- 2tablespoonsgranulated sugar
- 1/2cupunsalted butter, softened
- 1largeegg
- 1 1/2cupsall-purpose flour
- 1/4teaspoonbaking powder
- 2 (1 lb)sweet potatoes(1 pound each)
- 2largeeggs, beaten
- 1/2cupgranulated sugar
- 1/2cuplight brown sugar
- 1/2teaspoonsalt
- 1/2teaspooncinnamon
- 1/2teaspoonground ginger
- 1vanilla bean, split and seeds scraped
- 3/4cupheavy cream
- 3/4cupmilk
- 3/4cupgranulated sugar
- 2tablespoonswater
- 3/4cupred wine
DIRECTIONS
- MAKE THE TART SHELL: Preheat the oven to 350°. In a food processor, combine the almonds and granulated sugar and process until the nuts are finely ground. Add the butter and egg and process until creamy, scraping down the side of the bowl. Add the flour and baking powder and process just until a dough forms, scraping down the side of the bowl. Using your fingers, press the dough evenly into a 10-inch fluted tart pan with a removable bottom. Refrigerate for 15 minutes.
- Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell for about 25 minutes, or until it is just set. Carefully remove the aluminum foil and pie weights and bake the tart shell for 15 to 20 minutes longer, until the shell is crisp and lightly browned all over. Let cool slightly.
- MEANWHILE, MAKE THE FILLING: Poke the sweet potatoes all over with a fork and roast them in the oven alongside the tart shell for about 1 hour, or until they are soft. Let the potatoes cool. Turn the oven temperature down to 325°.
- Peel and puree the sweet potatoes; you should have about 1 1/2 cups (reserve any leftovers for another use). In a medium bowl, whisk the eggs with the granulated sugar and light brown sugar, salt, cinnamon, ginger and vanilla seeds until smooth. Add the 1 1/2 cups of sweet potato puree along with the heavy cream and milk and whisk until blended.
- Pour the filling into the tart shell and bake for 20 minutes. Using strips of foil or a 10-inch pie crust ring, cover the rim of the tart shell to prevent overbrowning. Bake the tart for about 40 minutes longer, or until the filling is set. Transfer to a rack and let cool completely.
- MAKE THE CARAMEL: In a medium saucepan, bring the granulated sugar and water to a boil over moderately high heat, washing down the side of the pan with a moistened pastry brush. Cook without stirring until a pale-amber caramel forms, about 6 minutes. Remove from the heat and carefully add the red wine. Cook, stirring to dissolve the hardened caramel, until it is slightly reduced, about 3 minutes. Transfer the caramel to a pitcher and serve warm over tart.
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October 24th, 2007 by alice
Tags: Cocoa, Crme, Cupcakes, Frache
INGREDIENTS
- 1cupall-purpose flour
- 3tablespoonsall-purpose flour
- 2/3cupunsweetened cocoa powder
- 1teaspoonbaking powder
- 1teaspoonsalt
- 1/4teaspoonbaking soda
- 1/2cupunsalted butter, softened
- 6tablespoonsunsalted butter, softened
- 1cupsugar
- 3largeeggs
- 1teaspoonpure vanilla extract
- 3/4cupcreme fraiche, at room temperature and stirred until runny, plus more
- creme fraiche, for serving
DIRECTIONS
- Preheat the oven to 350°.
- Line a 12-cup muffin pan with foil baking cups.
- Put 4 additional foil cups on a small baking sheet.
- Sift together the flour, cocoa powder, baking powder, salt and baking soda.
- In a large bowl, beat the butter and sugar until light and fluffy.
- At medium speed, add the eggs one at a time, beating until each one is fully incorporated before adding the next.
- Add the vanilla.
- At low speed, alternately beat in the dry ingredients and the 3/4 cup of crème fraîche in 2 batches.
- Spoon the batter into the foil cups, filling each one two-thirds full.
- Bake the cupcakes for 15 minutes, or until springy when gently pressed and a cake tester inserted in the center comes out clean.
- Let cool slightly, then remove from the pan.
- Place a dollop of crème fraîche on each cupcake and serve.
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October 24th, 2007 by alice
Tags: Chocolate, Muffins, Swirl
INGREDIENTS
-
Filling
- 1cupsemi-sweet chocolate chips
- 3/4cupwhipping cream
- 1teaspoonvanilla
-
Cake
- 2 (16 1/2 ounce)boxes betty crockerchocolate chip muffin mix(premium)
- 1 1/3cupswater
- 1/2cupcanola oil
- 4largeeggs
DIRECTIONS
- Heat oven to 375° F, Generously grease 12-cup fluted tube cake pan.
- In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth.
- Remove 1/3 cup filing for glaze; set aside.
- Freeze remaining filling 15 minutes until thick like pudding.
- Meanwhile, in large bowl, stir together all cake ingredients.
- Spoon half the batter into pan.
- Remove filling from freezer, carefully spoon filling in center of batter to within 1/2-inch of pan edges.
- Spoon remaining batter over filling.
- Bake 50- 65 minutes or until top springs back when touched.
- Cool 15 minutes.
- Remove from pan to wire rack.
- Spoon reserved 1/3 cup filling on cake to glaze, (if too thick, microwave filling on High 10- 15 seconds using microwavable small bowl).
- Cool completely, about one hour.
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