Day Recipe Food Community

October 31, 2007

Maraschino Ice Cream Coupes with Chocolate Sauce Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 11:40 pm

Serves 6.

INGREDIENTS

  • ice cream
  • 2 pints vanilla ice cream, slightly softened
  • 1 cup chopped almonds, toasted
  • 2 tablespoons maraschino liqueur
  • 2 teaspoons grated orange peel
  • 1 teaspoon almond extract

  • sauce

  • 1/2 cup dried tart cherries
  • 1/4 cup maraschino liqueur
  • 1/2 cup half and half
  • 6 ounces semisweet chocolate, finely chopped

    DIRECTIONS

    FOR ICE CREAM:
    Combine all ingredients in bowl. Freeze until firm, about 4 hours.


    FOR SAUCE:
    Cook cherries and liqueur in small saucepan over low heat until warm. Remove from heat, cover and let stand 20 minutes. Bring half and half to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Remove from heat and stir in cherry mixture. Cool.

    Scoop 1/4 cup prepared ice cream into each of 6 wine goblets. Spoon 2 tablespoons chocolate sauce over. Freeze until firm, about 30 minutes. Divide remaining ice cream among goblets. Spoon remaining chocolate sauce over. Freeze until firm, about 30 minutes. (Can be made 1 day ahead. Keep frozen.)

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    • Chocolate-Tequila Sundaes Recipe

    Filed under: Recipes — Tags: , , — Anna @ 11:20 pm

    From Charleston Grill, Charleston, South Carolina.

    Serves 8 to 10.

    INGREDIENTS

  • cinnamon ice cream
  • 3 large egg yolks
  • 1/2 cup sugar
  • 1 1/2 cups whipping cream
  • 3/4 cup half and half
  • 1 cinnamon stick
  • 1 2-inch piece vanilla bean, split lengthwise
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons light rum

  • chocolate-tequlia ice cream

  • 5 ounces bittersweet(not unsweetened) or semisweet chocolate, chopped
  • 3 large egg yolks
  • 1/4 cup sugar
  • 1 1/2 cups half and half
  • 1 cup whipping cream
  • 1/4 cup honey
  • 3 tablespoons unsweetened cocoa powder
  • pinch of salt
  • 3 tablespoons gold tequila
  • 1/4 teaspoon vanilla extract

  • fudge sauce

  • 3/4 cup whipping cream
  • 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 tablespoon vanilla extract

  • 4 bananas, cut lengthwise in half and crosswise into thirds

  • melted butter

  • 1 1/2 cups chopped pecans, toasted

    DIRECTIONS

    For cinnamon ice cream:
    Whisk yolks and sugar in medium bowl to blend. Bring cream, half and half, cinnamon stick, vanilla bean and ground cinnamon to boil in heavy medium saucepan. Gradually whisk cream into yolks; return to saucepan. Stir over medium heat until custard thickens, about 7 minutes (do not boil). Mix in extract and rum. Chill.

    Strain custard. Process in ice cream maker according to manufacturer’s instructions. Freeze in covered container.


    For chocolate-tequila ice cream
    Melt chocolate in top of double boiler over simmering water. Set aside. Beat yolks and sugar in medium bowl to blend. Bring half and half, cream, honey, cocoa and salt to boil in heavy medium saucepan. Gradually whisk cream mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard thickens, about 10 minutes (do not boil). Whisk in melted chocolate, then tequila and vanilla. Chill.

    Process mixture in ice cream maker according to manufacturer’s instructions. Freeze in covered container.


    For fudge sauce:
    Bring cream to boil in medium saucepan. Remove from heat. Add chocolate and vanilla; whisk until smooth. (Ice creams and sauce can be made 3 days ahead. Cover sauce and chill. Rewarm sauce before using.)

    Preheat broiler. Arrange bananas on baking sheet. Brush with butter. Broiluntil brown, about 4 minutes.

    Place some warm sauce, then 1 tablespoon nuts into each ice cream goblet. Top with 1 scoop of each ice cream then bananas and more sauce and nuts.

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    • Brownie and Ice Cream Sandwiches with Chocolate Sauce Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 11:00 pm

    These ice cream sandwiches are served at Hula Grill in Kaanapali, Maui, Hawaii.

    MAKES 10.

    INGREDIENTS

  • brownies
  • 1 cup plus 2 tablespoons sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup water
  • 10 ounces bittersweet (not unsweetened) chocolate, chopped
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons unbleached all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 cup chopped macadamia nuts

  • 1 1/2 to 2 quarts vanilla ice cream, softened slightly

  • sauce

  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/2 cup hot coffee or 1 1/2 teaspoons instant expresso powder dissolved in 1/2 cup
    hot water
  • 6 tablespoons frangelico (hazelnut liqueur)

  • DIRECTIONS

    FOR BROWNIES:
    Preheat oven to 325 °F. Line 17 1/4×11 1/2×1-inch baking sheet with
    parchment. Bring sugar, butter and water to boil in heavy large saucepan over
    medium heat, stirring until sugar dissolves. Reduce heat to low. Add chocolate;
    stir until smooth. Whisk eggs and vanilla in large bowl to blend. Gradually whisk
    in hot chocolate mixture. Mix in flour, baking soda and salt, then nuts.

    Spread butter over prepared sheet. Bake until toothpick inserted into center comes
    out clean, about 20 minutes. Cool completely. Freeze until firm.

    Cut around brownie to loosen. Turn out onto work surface. Peel off parchment. Trim
    brownie to 16×10-inch rectangle; cut in half crosswise, making two 8×10-inch
    rectangles. Place 1 rectangle on baking sheet. Cover brownie with ice cream.
    Freeze until slightly firm.

    Lightly score top of remaining brownie in half lengthwise, then score across, in
    2-inch sections, making 10 2×4-inch rectangles.

    Press scored brownie atop ice cream, scored side up. Freeze until ice cream is
    firm, at least 4 hours. Cut brownie along marked lines into 10 sandwiches. (
    Can be made 2 weeks ahead. Wrap tightly; keep frozen.)

    FOR SAUCE:
    Stir chocolate and coffee in saucepan over low heat until smooth. Add liquer.
    (Can be made 1 week ahead. Cover; chill. Rewarm before serving.)

    Serve sandwiches with sauce.

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    • White Chocolate-Blackberry Parfait Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 10:40 pm

    Makes 4 servings.

    INGREDIENTS

  • for blackberry sauce
  • 1 cup fresh blackberries or frozen unsweetened, unthawed
  • 1/4 cup sugar
  • 1/4 cup water

  • for mousse

  • 9 ounces good-quality white chocolate (such as lindt or baker’s), chopped
  • 1/4 cup water

  • 1/4 cup sour cream

  • 4 teaspoons fresh lemon juice
  • 1 1/2 cups chilled whipping cream

  • additional blackberries (for garnish)

    DIRECTIONS

    Make blackberry sauce:
    Combine 1 cup blackberries, sugar and water in heavy medium saucepan. Bring to boil over medium-high heat, stirring constantly. Boil until mixture is reduced by half, stirring occasionally, about 8 minutes. Puree mixture in blender until smooth. Strain sauce into small bowl. Cool.


    Make mousse:
    Combine white chocolate and 1/4 cup water in top of double boiler set over simmering water. Stir until white chocolate melts and mixture is smooth. Remove top of double boiler from over water; cool 10 minutes.

    Stir sour cream and lemon juice in large bowl to blend. Stir in melted chocolate mixture. Beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into chocolate mixture in 3 additions. Cover and chill until mousse is set, about 2 hours.

    Spoon white chocolate mousse into pastry bag fitted with medium star tip. Pipe half of mousse into 4 wineglasses, dividing equally. Spoon half of blackberry sauce over. Pipe remaining mousse over sauce, dividing equally. Drizzle remaining sauce over.

    Garnish parfaits with additional blackberries and serve.

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    • Raisin Rice Pudding Recipe

    Filed under: Recipes — Tags: , , — Anna @ 10:20 pm

    Known as rizogalo, this rich and creamy Greek dessert is from Philadelphia’s Chef Theodore.

    Serves 6.

    INGREDIENTS

  • 4 3/4 cups (or more) milk (do not use low-fat or nonfat)
  • 2/3 cup medium- or short-grain white rice
  • 1/3 cup sugar
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 cinnamon stick
  • pinch of salt
  • 1/3 cup golden raisins
  • 2 teaspoons vanilla extract

  • 2 large egg yolks

    DIRECTIONS

    Combine 4 cups milk, rice, sugar, butter, cinnamon stick and salt in heavy large saucepan. Simmer over medium-low heat until rice is tender and mixture is creamy, stirring frequently, about 1 hour. Remove from heat. Discard cinnamon stick. Stir in raisins and vanilla.

    Pour 3/4 cup milk into heavy small saucepan. Bring to simmer. Whisk egg yolks in medium bowl to blend. Gradually whisk hot milk into beaten yolks. Return mixture to same saucepan. Stir over medium heat until thermometer registers 160 °F, about 2 minutes (do not boil). Stir egg mixture into rice mixture.

    Transfer rice pudding to large nonmetal bowl. Cover and chill until cold, about 30 minutes. (Can be prepared 1 day ahead. Keep chilled.)

    Thin rice pudding with more milk, if desired. Spoon into bowls and serve.

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    • Chocolate-Walnut Puddings Recipe

    Filed under: Recipes — Tags: , , — Anna @ 10:00 pm

    The recipe for these individual puddings comes from the Brazilian restaurant Pampas in Cambridge, Massachusetts.

    Serves 6.

    INGREDIENTS

  • 1 cup sugar
  • 1/3 cup water

  • 1 ounce unsweetened chocolate

  • 3/4 cup coarsely chopped toasted walnuts
  • 1 14-ounce can sweetened condensed milk
  • 1 3/4 cups milk (do not use low-fat or nonfat)
  • 1 extra-large egg

    DIRECTIONS

    Preheat oven to 325°F. Combine sugar and water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil syrup without stirring until deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Divide caramel among six 3/4-cup custard cups.

    Finely grind chocolate and walnuts in processor. Transfer to large bowl. Combine sweetened condensed milk and milk in heavy small saucepan. Bring to boil. Pour over chocolate mixture. Stir until chocolate melts and mixture is smooth. Cool slightly. Whisk in egg.

    Divide chocolate mixture among cups. Place cups in large baking pan. Add enough hot water to baking pan to come halfway up sides of cups. Bake until puddings are set, about 45 minutes. Remove from water. Chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.)

    Using small knife, cut around sides of puddings. Invert onto plates, allowing caramel syrup to run over sides.

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    • Chocolate Cups with Chocolate Mousse Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:40 pm

    This dessert comes from Café Terra Cotta in Tucson, Arizona.

    Makes 10.

    INGREDIENTS

  • cups
  • 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

  • mousse

  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

  • 3 tablespoons water

  • 3 large egg yolks
  • 1/4 cup powdered sugar
  • 1/2 cup ground toasted hazelnuts
  • 2 tablespoons frangelico (hazelnut liqueur)
  • 1 1/2 cups chilled whipping cream

  • 1/4 cup chopped toasted hazelnuts

    DIRECTIONS

    For cups:
    Line 10 muffin cups with paper liners. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using pastry brush, brush chocolate over bottom and up sides of liners to coat evenly. Freeze until chocolate firms, about 30 minutes

    Remelt chocolate; add 1 tablespoon to each cup and brush over bottom and up sides, forming second coat. Freeze until completely set, about 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)


    For mousse:
    Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool briefly.

    Meanwhile, combine water, yolks and powdered sugar in large metal bowl. Set bowl over simmering water in base of double boiler and whisk until mixture is frothy and candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat until thick and cool, about 3 minutes. Fold cooled chocolate, then ground hazelnuts and Frangelico into yolk mixture. Beat cream in medium bowl until stiff peaks form. Fold into chocolate mixture in 3 additions.

    Peel paper liner from each chocolate cup. Arrange cups on platter. Pipe mousse into cups, dividing equally. Sprinkle chopped hazelnuts over. Serve immediately or chill up to 1 day.

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    • Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 9:20 pm

    The recipe for this bread pudding was created by the Bryn Mawr, Pennsylvania’s Central Bar & Grill’s former pastry chef, Alison Barshak. She is now the executive chef at Striped Bass in Philadelphia.

    Serves 12.

    INGREDIENTS

  • sauce
  • 1 1/4 cups sugar
  • 1/2 cup water
  • 1/4 cup light corn syrup
  • 1 tablespoon fresh lemon juice
  • 1 1/4 cups whipping cream
  • 1 cup chopped pecans, toasted
  • 2 tablespoons bourbon

  • pudding

  • 2 cups milk (do not use low-fat or nonfat)
  • 2 cups whipping cream
  • 1 cup sugar
  • 8 ounces semisweet chocolate, chopped
  • 8 large eggs
  • 1 tablespoon vanilla extract
  • 1 1-pound unsliced egg bread, crusts trimmed, cut into 1-inch pieces

    DIRECTIONS

    FOR SAUCE:
    Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)


    FOR PUDDING:
    Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.

    Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.

    Serve pudding warm or at room temperature with warm sauce.

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    • Fudgy Cappuccino Brownies Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:00 pm

    MAKES ABOUT 24.

    INGREDIENTS

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 1 3/4 cups sugar
  • 1 tablespoon instant espresso powder
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs, beaten to blend
  • 1 cup semisweet chocolate chips

    DIRECTIONS

    Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Melt butter and chocolate in heavy medium saucepan over medium-low heat, stirring until smooth. Mix in 1 3/4 cups sugar and espresso powder. Remove from heat. Stir in vanilla. Mix flour, cinnamon, nutmeg and salt in large bowl. Add chocolate mixture and eggs and stir just until blended. Stir in chocolate chips.

    Pour batter into prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer to rack; cool completely. (Can be made 1 day ahead. Cover with foil and store at room temperature.)

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    • Cinnamon-Raisin Biscotti Recipe

    Filed under: Recipes — Tags: , , — Anna @ 8:40 pm

    These crisp, low-fat cookies are just right for dipping into dessert wine or cappuccino.

    MAKES ABOUT 2 DOZEN.

    INGREDIENTS

  • 1 large egg
  • 1/2 cup sugar
  • 1 tablespoon brandy
  • 1 teaspoon vanilla extract
  • 3/4 cup plus 2 tablespoons all purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon (generous) salt
  • 1/3 cup raisins
  • 1/3 cup whole almonds, toasted

    DIRECTIONS

    Preheat oven to 375°F. Lightly grease heavy large baking sheet. Using hand-held electric mixer, beat egg and sugar in medium bowl until very thick and fluffy, about 2 minutes. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon and salt into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to form 10- to 11-inch strip. Using moistened fingertips, shape dough into neat 11-inch-long by 2 1/2-inch-wide log.

    Bake until log just begins to brown and feels firm to touch, about 20 minutes. Cool cookie log on sheet 15 minutes. Maintain oven temperature.

    Transfer cookie log to work surface. Using serrated knife, cut crosswise into 1/3-inch-wide slices. Arrange slices on same baking sheet. Bake 10 minutes. Turn slices over. Bake until beginning to color, about 8 minutes longer. Cool cookies completely on baking sheet (cookies will become very crisp). (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

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