Day Recipe Food Community

November 9, 2007

Honey-Cardamom Custards with Strawberry-Orange Compote Recipe

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

Few desserts are as comforting or satisfying as a simple egg custard. Here we’ve dressed things up a bit with some extra spice and a fruit compote.

Serves 4.

INGREDIENTS

  • custard
  • 2 cups milk (do not use low-fat or nonfat)
  • 1/4 cup whipping cream
  • 1 vanilla bean, split lengthwise
  • 2 2×1-inch orange peel strips (orange part only)
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon salt

  • 1/3 cup honey

  • 4 large egg yolks
  • 1 whole large egg

  • compote

  • 1 1-pint basket strawberries, hulled, sliced
  • 2 oranges, peel and white pith removed
  • 1 tablespoon honey
  • 1/4 teaspoon ground cardamom

    DIRECTIONS

    For Custard:
    Combine 2 cups milk, whipping cream, vanilla bean, orange peel strips, ground cardamom and salt in heavy small saucepan. Cook milk mixture over medium heat until tiny bubbles appear around edge of saucepan. Remove from heat and let steep 20 minutes.

    Preheat oven to 325°F. Remove softened vanilla bean from milk mixture. Scrape seeds from vanilla bean into milk mixture; add bean. Heat milk mixture again until tiny bubbles appear around edge of saucepan. Remove saucepan from heat, add honey and stir until honey melts. Using fork, beat egg yolks and whole egg in medium bowl just until blended. Gradually mix hot milk mixture into egg mixture. Strain custard into large measuring cup with spout.

    Pour custard into four 1 1/4-cup soufflé dishes or custard cups. Set dishes in 13x9x2-inch baking pan. Add enough hot water to baking pan to come halfway up sides of dishes. Cover baking pan loosely with aluminum foil. Bake custards until knife inserted into center comes out clean, about 40 minutes. Transfer dishes to rack and cool completely. Cover custards and refrigerate until well chilled, about 4 hours. (Can be made 1 day ahead.

    For Compote:
    Place sliced strawberries in medium bowl. Using small sharp knife, hold oranges over same bowl and cut between membranes to release segments, allowing juice and segments to fall into bowl. Squeeze orange membranes over same bowl to release any juice. Mix in 1 tablespoon honey and ground cardamom. (Compote can be prepared 2 hours ahead. Cover and refrigerate.)

    Place custards in dishes on plates. Top with compote and serve.

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    • Double-Chocolate Pudding Recipe

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

    As quick as packaged pudding, but twice as rich and flavorful.

    2 Servings; can be doubled.

    INGREDIENTS

  • 1/3 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon plus 1 teaspoon cornstarch
  • pinch of salt
  • 1 cup whole milk

  • 1/2 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped

  • 1 teaspoon vanilla extract

    DIRECTIONS

    Mix sugar, cocoa, cornstarch and salt in heavy medium saucepan. Gradually add half of milk, whisking until mixture is smooth. Whisk in remaining milk. Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes. Continue to boil 1 minute longer, whisking constantly.

    Remove pudding from heat. Add chocolate and vanilla; whisk until chocolate melts and pudding is smooth. Divide between 2 dessert dishes. Cool puddings in freezer 20 minutes and serve.

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    • Dark Chocolate Creme Brulee Recipe

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

    From the Enchantment Resort in Sedona, Arizona.

    Serves 8.

    INGREDIENTS

  • 2 cups whipping cream
  • 2 cups half and half
  • 8 ounces semisweet chocolate, finely chopped
  • 8 large egg yolks
  • 1/3 cup plus 8 tablespoons sugar

    DIRECTIONS

    Preheat oven to 300°F. Bring cream and half and half to boil in heavy large saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain.

    Divide custard among eight 3/4-cup custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove from water; chill 2 hours. Cover and refrigerate overnight.

    Preheat broiler. Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes. Refrigerate until custards are set, 1 to 2 hours.

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    • Coconut Bread Pudding with Dried Apricots Recipe

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

    From the Rainforest Cafe in Minneapolis, Minnesota.

    Serves 10.

    INGREDIENTS

  • 1 1-pound loaf firm white bread, crusts trimmed, bread cut into 1-inch cubes
  • 1/2 cup sweetened shredded coconut
  • 1/3 cup dried apricots, thinly sliced (about 2 ounces)
  • 2 1/2 cups canned cream of coconut (such as coco lópez)
  • 2 cups milk (do not use low-fat or nonfat)
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 6 large eggs

  • powdered sugar

  • whipped cream (optional)

    DIRECTIONS

    Preheat oven to 350°F. Arrange half of bread cubes in 13x9x2-inch glass baking dish. Sprinkle with half of coconut and all of apricots. Arrange remaining bread over. Top with remaining coconut. Combine cream of coconut, milk, 1/2 cup sugar and vanilla in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture is just warm. Remove from heat. Whisk eggs in large bowl to blend. Whisk in warm milk mixture. Pour mixture over bread in baking dish. Using back of spoon, push bread gently into milk mixture. Let stand 15 minutes.

    Bake until pudding is set and golden brown, about 50 minutes. Transfer to rack and cool slightly.

    Sift powdered sugar over bread pudding. Serve warm, topped with whipped cream, if desired.

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    • Old-Fashioned Chocolate Chip Cookies Recipe

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

    Makes about 42.

    INGREDIENTS

  • 1 cup (packed) golden brown sugar
  • 1/2 cup sugar
  • 1/2 cup solid vegetable shortening, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 12-ounce package semisweet chocolate chips

    DIRECTIONS

    Preheat oven to 350°F. Using electric mixer, beat both sugars, shortening and butter in large bowl until light and fluffy. Beat in eggs and vanilla. Mix flour, baking soda and salt in large bowl. Add dry ingredients to butter mixture and mix until blended. Stir in chocolate chips.

    Drop dough by heaping tablespoonfuls onto heavy large baking sheets, spacing 2 inches apart. Bake until golden brown, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely.

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    • Cottage Cheese Rugelach with Walnuts Recipe

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

    Rugelach are classic cookies in the Jewish culinary repertoire. The surprise ingredient in this version–cottage cheese–makes for tender, rich cookies.

    Makes 32.

    INGREDIENTS

  • 2/3 cup small-curd cottage cheese
  • 2/3 cup plus 3 tablespoons stick margarine, room temperature
  • 1 1/3 cups all purpose flour

  • 1/2 cup (packed) golden brown sugar

  • 1/2 cup chopped walnuts (about 2 ounces)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

  • 1 egg

  • 2 tablespoons milk

    DIRECTIONS

    Mix cheese and 2/3 cup margarine in medium bowl. Stir in flour. Knead in bowl until dough is smooth, about 1 minute. Divide dough into 2 balls. Flatten into disks. Wrap each in plastic; freeze until firm enough to roll, about 10 minutes.

    Meanwhile, combine brown sugar, walnuts, cinnamon, vanilla and 3 tablespoons margarine in processor. Blend until almost smooth paste forms.

    Preheat oven to 350°F. Roll out 1 dough disk on lightly floured surface to 10-inch round. Spread half of brown sugar mixture evenly over. Cut round into 16 wedges. Starting at wide ends, roll up wedges. Bend ends in, forming crescents. Place on ungreased heavy baking sheet. Repeat rolling, filling and shaping with remaining dough disk.

    Beat egg and milk to blend in small bowl. Brush glaze over crescents. Bake until cooked through and light brown, about 25 minutes. Transfer cookies to racks and cool. (Can be made 2 days ahead. Store airtight at room temperature.)

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    • Coconut Cup Cookies Recipe

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

    Shaped in muffin cups, these cookies have a crisp pie-pastry bottom and a chewy jam-accented coconut filling.

    Makes 24.

    INGREDIENTS

  • nonstick vegetable oil spray
  • 1 cup sweetened shredded coconut (about 4 ounces)
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup (1/2 stick) butter, melted, cooled

  • 2 refrigerated pie crusts (one 15-ounce package), room temperature

  • 1/4 cup (about) apricot jam or orange marmalade

    DIRECTIONS

    Preheat oven to 375°F. Spray 12-cup muffin pan with vegetable oil spray. Mix coconut, sugar, egg and vanilla in medium bowl. Stir in butter.

    Unfold 1 crust on work surface. Using 3-inch-diameter cutter, cut out 12 rounds from crust, patching crust scraps as needed to form 12 rounds. Press rounds gently into prepared muffin cups; bake until light brown, about 10 minutes. Drop about 1/2 teaspoon jam, then 1 scant tablespoon coconut filling into each warm pastry. Bake until filling is brown, about 15 minutes. Cut around cookies to loosen. Using spatula, transfer cookies to rack and cool. Repeat cutting, forming and baking with remaining crust, jam and filling to makes 12 more cookies.

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    • Orange Clove Pound Cake with Strawberries Recipe

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

    This luscious pound cake is not as rich as the traditional version. Note that the cake batter will come only half way up the sides of the pan.

    Serves 10 to 12.

    INGREDIENTS

  • cake
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 1 1/2 teaspoons grated orange peel
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • 1/2 cup milk (do not use low-fat or nonfat)

  • glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon orange juice

  • 2 1-pint baskets strawberries, hulled, sliced

  • 1/4 cup sugar
  • sweetened whipping cream

    DIRECTIONS

    For cake:
    Preheat oven to 350°F. Butter 10-inch-diameter angel food cake pan. Stir cake flour, baking powder and salt in medium bowl to blend. Beat butter, sugar, orange peel and cloves in medium bowl until light andcreamy. Mix in vanilla extract. Add eggs 1 at a time, beating well after each addition. Add egg whites and beat until well blended, about 2 minutes. Beat in dry ingredients alternately with milk in 3 additions.

    Spoon batter into pan. Smooth top. Bake until tester inserted near center of cake comes out clean, about 45 minutes. Cool cake in pan on rack. Turn out onto platter. (Can be made 1 day ahead. Cover; let stand at room temperature.)

    For glaze:
    Mix powdered sugar and orange juice in small bowl. Drizzle glaze over cake. Let stand until glaze sets, about 30 minutes.

    Mix strawberries and 1/4 cup sugar in medium bowl. Let stand at room temperature until juices form, about 20 minutes. Cut cake into slices and place on plates. Spoon strawberry mixture and sweetened whipped cream alongside cake and serve.

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    • Chocolate Mint Layer Cake Recipe

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

    It’s hard to improve on chocolate layer cake, but we think we’ve done just that, thanks to a hint of mint. Offer vanilla ice cream or frozen yogurt alongside.

    Serves 8 to 10.

    INGREDIENTS

  • cake
  • 3 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups cold water
  • 2 cups sugar
  • 1 cup corn oil
  • 1 tablespoon vanilla extract
  • 1 1/2 cups (about 10 ounces) mint-flavored chocolate chips

  • frosting

  • 5 cups powdered sugar

  • 3/4 cup plus 3 tablespoons unsweetened cocoa powder

  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 8 tablespoons (about) milk
  • 1 1/2 teaspoons peppermint extract
  • 1 1/4 teaspoons vanilla extract

  • 1 cup (about 6 ounces) mint-flavored chocolate chips

  • 1/4 cup red-and-white striped peppermint candies or candy canes (broken into

  •  pieces)

    DIRECTIONS

    For cake:
    Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, cocoa powder, baking soda and salt into medium bowl. Mix 2 cups cold water and sugar in large bowl until sugar dissolves. Gradually mix in corn oil and vanilla extract. Whisk in dry ingredients. Divide cake batter among prepared pans. Sprinkle 1/2 cup mint-flavored chocolate chips over cake batter in each pan.

    Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on rack 15 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely.

    For frosting:
    Combine powdered sugar, cocoa powder, unsalted butter, 6 tablespoons milk, peppermint extract and vanilla extract in large bowl. Using electric mixer, beat frosting until smooth. Thin with more milk by tablespoonfuls, if necessary.

    Place 1 cake layer, chocolate-chip side up, on platter. Spread 2/3 cup frosting over. Sprinkle with 1/2 cup chocolate chips. Top with second cake layer, chocolate-chip side up. Spread 2/3 cup frosting over. Sprinkle with 1/2 cup chocolate chips. Top with remaining cake layer, chocolate-chip side down. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)

    Place striped peppermint candies in heavy plastic bag. Crush with hammer. Sprinkle candies over cake.

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    • Banana Walnut Upside Down Cake Recipe

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

    The upside-down cake—so popular in the fifties and sixties—has been making a come-back lately. This version has a banana, walnut and maple topping, and tender cake.

    Serves 8.

    INGREDIENTS

  • topping
  • 1 cup (packed) golden brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 tablespoons pure maple syrup
  • 1/4 cup coarsely chopped toasted walnuts
  • 4 large ripe bananas. peeled, cut diagonally into 1/4-inch-thick slices
  • cake
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons milk
  • sweetened whipped cream

    DIRECTIONS

    For topping:
    Preheat oven to 325°F. Combine sugar and butter in heavy medium saucepan. Stir over low heat until butter melts and mixture is well blended. Pour into 9-inch-diameter cake pan with 2-inch-high sides. Spread to coat bottom of pan. Pour maple syrup over sugar mixture. Sprinkle nuts evenly over. Place banana slices in concentric circles on nuts, overlapping slightly and covering bottom.
    For cake:
    Stir flour, baking powder, cinnamon and salt in medium bowl to blend. Beat sugar and butter in another medium bowl until creamy. Add egg and vanilla; beat until light and fluffy. Beat in flour mixture alternately with milk in 3 additions. Spoon batter over bananas. Bake until tester inserted into center of cake comes out clean, about 55 minutes.
    Transfer cake to rack. Run knife around pan sides. Cool cake on rack 30 minutes. Place plate over pan; invert cake. Let stand 3 minutes, then gently lift off pan. Serve warm with whipped cream.

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