November 22, 2007 in Recipes by danky
For Golden Pumpkin and Apricot Layer Cake.Try any extra puree with biscuits or waffles.
Makes about 1 1/2 cups.
INGREDIENTS
1 1/4 cups apricot nectar
1 6-ounce package dried apricots
6 tablespoons sugar
DIRECTIONS
Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves and mixture simmers. Cover and cook until apricots soften, about 6 minutes; cool. Transfer mixture to processor and puree until almost smooth (some apricot bits will remain). Refrigerate. (Can be prepared 1 week ahead.)
Tags: Apricot, Puree
November 22, 2007 in Recipes by danky
Pumpkin and apricot are a winning combination in this cake; it’s topped with a spiced cream cheese frosting. For decoration, place several dried apricots between sheets of plastic wrap, and using a rolling pin, roll to flatten. With scissors, cut out leaf shapes from the apricots, and arrange them on top of the cake.
Serves 10 to 12.
INGREDIENTS
cake
2 cups cake flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup apricot puree
3/4 cup canned solid pack pumpkin
1/4 cup buttermilk
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
frosting
1 1/4 pounds cream cheese, room temperature
2 1/2 cups powdered sugar
1/2 cup apricot puree
1/3 cup canned solid pack pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
dried apricot cutouts (optional)
DIRECTIONS
For Cake: Preheat oven to 350° F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour. Sift first 6 ingredients into medium bowl. Blend Apricot Puree, pumpkin and buttermilk in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Mix in dry ingredients alternately with pumpkin mixture, beginning and ending with dry ingredients. Divide batter equally among prepared pans. Smooth tops.
Bake cakes until tester inserted into center comes out clean, about 25 minutes (cakes will not rise to tops of pans).
For Frosting: Using electric mixer, beat cream cheese and sugar in medium bowl until fluffy. Add Apricot Puree, pumpkin and spices and beat until blended.
Cut around pan sides to loosen cakes. Turn out cakes. Place 1 cake layer on platter. Spread 1 cup frosting over. Top with second cake layer. Spread 1 cup frosting over. Top with third cake layer. Spread remaining frosting over sides and top of cake. Garnish with dried apricot cutouts, if desired. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)
Tags: Cake, Golden, Layer, Pumpkinpricot
November 22, 2007 in Recipes by danky
This tart will satisfy any chocolate lover. To make the chocolate curls, briefly microwave a 12-ounce block of bittersweet chocolate (not unsweetened) until it’s just slightly softened. Pull the blade of a heavy large knife across the surface to form curls.
Serves 12.
INGREDIENTS
crust
nonstick vegetable oil spray
1 1/3 cups ground chocolate wafer cookies
1/4 cup (1/2 stick) butter, melted
for filling:
2/3 cup dried currants
3 tablespoons plus 1 teaspoon bourbon
1/3 cup dark corn syrup
3 large egg yolks
3/4 cup half and half
9 ounces bittersweet (not unsweetened) chocolate, finely chopped
1/4 teaspoon ground nutmeg
1/2 cup chilled whipping cream
bittersweet chocolate curls
powdered sugar
for orange custard sauce:
1 1/2 cups half and half
6 tablespoons sugar
6 large egg yolks
1 teaspoon grated orange peel
DIRECTIONS
For Crust:
Preheat oven to 350° F. Spray vegetable oil spray on 9-inch-diameter tart pan with removable bottom. Combine ground cookies and butter in processor; blend until very moist crumbs form. Using plastic wrap as aid, press crumbs firmly onto sides, then bottom of prepared pan. Chill 15 minutes. Bake until set, about 8 minutes. Cool.
For Filling:
Mix currants and bourbon in heavy small saucepan. Bring to simmer over low heat. Cover and set aside. Whisk corn syrup and egg yolks in medium bowl. Bring half and half to simmer in another heavy small saucepan. Gradually whisk half and half into yolk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thicken and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Pour into large bowl. Add chopped bittersweet chocolate and nutmeg, whisk until melted and smooth. Mix in currants and bourbon. Chill just until cool, stirring occasionally, about 15 minutes.
Whip cream in medium bowl to stiff peaks. Fold cream into chocolate mixture. Transfer filling to crust. Chill until firm, at least 4 hours or overnight.
Gently press up tart pan bottom to loosen tart. Remove pan sides. Transfer tart to platter. Top with chocolate curls. Sift powdered sugar over. Serve with Orange Custard Sauce.
For Orange Custard Sauce:
Bring half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in small bowl. Gradually whisk in hot half and half. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain into bowl. Mix in peel. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.) Makes about 1 1/2 cups.
Tags: Bourbon, Chocolate, Currantsange, Custard, Sauce, Tart
November 22, 2007 in Recipes by danky
Serve the crisp warm, topped with vanilla ice cream.
Serves 8.
INGREDIENTS
topping
3/4 cup all purpose flour
1/4 cup packed dark brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
7 tablespoons chilled butter, cut into pieces
3/4 cup shredded sweetened coconut
2/3 cup sliced almonds (about 2 3/4 ounces)
fruit
3 1/2 pounds pears, peeled, cored, cut into 1/2-inch-thick wedges
1 1/3 cups dried tart cherries or raisins
2/3 cup packed dark brown sugar
2 tablespoons all purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons (1/4 stick) butter
vanilla ice cream
DIRECTIONS
For Topping: Mix flour, sugar, ground cinnamon and ground nutmeg in medium bowl. Add chilled butter and rub with fingertips until mixture resembles coarse meal. Add shredded coconut and sliced almonds and rub mixture with fingertips until small clumps form. (Topping can be prepared 1 day ahead. Cover and refrigerate.)
For Fruit: Preheat oven to 375° F. Butter 13 x 9×2-inch glass baking dish. Toss pears, cherries, sugar, flour and spices in large bowl. Transfer to prepared dish. Dot with butter. Sprinkle topping over. Bake until topping browns and juices thicken, about 45 minutes. Cool slightly. Serve with ice cream.
Tags: Cherry, Coconutlmond, Crisp, Dried, Pear, Topping
November 22, 2007 in Recipes by danky
This cheesecake, a delicious contrast of sweet vanilla and tart cranberry, is a scruptious conclusion to any dinner. Whipped cream rosettes are a pretty finish.
Serves 10.
INGREDIENTS
crust
12 vanilla sandwich cookies (such as vienna fingers; 6 1/2 ounces),
broken into pieces
5 tablespoons unsalted butter, cut into pieces, room temperature
1/4 cup sugar
filling
2 vanilla beans, split lengthwise
1/2 cup whipping cream
1 1/2 pounds cream cheese, room temperature
1 cup sugar
pinch of salt
4 large eggs
topping
1 12-ounce bag fresh or frozen cranberries
3/4 cup sugar
1/2 cup frozen cranberry juice cocktail, thawed
1/4 cup water
DIRECTIONS
For Crust: Position rack in center of oven and preheat to 350° F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Blend cookies, butter and sugar in processor until crumbs stick together. Press crumbs on bottom and halfway up sides of prepared pan. Bake crust 10 minutes. Set aside. Maintain oven temperature.
For Filling: Using tip of small sharp knife, scrape seeds from vanilla beans into small saucepan; add beans. Add cream. Bring to simmer over medium heat. Set aside uncovered, and cool to room temperature. Discard beans.
Blend cheese, sugar and salt in processor until very smooth, stopping often to scrape down sides of work bowl. Add vanilla cream and blend. Add eggs; process 5 seconds. Scrape down sides of work bowl; process just until blended, about 5 seconds. Transfer filling to crust.
Bake cake until sides puff slightly and center is just set, about 50 minutes. Place uncovered hot cheesecake directly into refrigerator and chill thoroughly, at least 6 hours or overnight.
For Topping: Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids. Spoon warm topping over cold cake; spread evenly. Chill until topping is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)
Tags: Bean, Cheesecake, Cranberry, Jewel, Topping, Vanilla
