Day Recipe Food Community

November 27, 2007

Cocoa-Spice Meringues with Chocolate Cream Recipe

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

Cinnamon, ginger, allspice, nutmeg and cloves team up with cocoa in meringues that are layered with chocolate cream. Serve these pastries the same day they are made for a crisp texture, or make them a day ahead for a soft and chewy texture.

Serves 6.

INGREDIENTS

  • meringues
  • 1 cup powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 cup egg whites (5 to 6 large)
  • 1/2 teaspoon cream of tartar
  • 11 tablespoons sugar
    chocolate cream
  • 1/2 cup whipping cream
  • 10 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
    1 1/2 cups chilled whipping cream
    1 tablespoon unsweetened cocoa powder
  • 1 tablespoon powdered sugar

    DIRECTIONS

    FOR MERINGUES: Position 1 rack in center and 1 rack in bottom third of oven and preheat to 200°F. Line 2 heavy large baking sheets with foil. Cut out one 4×2-inch cardboard or paper rectangle. Using toothpick or wooden skewer, gently outline 11 rectangles on each sheet of foil, spacing 1 inch apart (do not pierce foil).


    Sift first 7 ingredients into medium bowl. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Add 2 tablespoons sugar and beat whites until firm and glossy. Beat in remaining 9 tablespoons sugar 1 tablespoon at a time, beating well after each addition. Continue to beat until very thick and stiff peaks form, about 3 minutes. Fold in spice mixture in 3 additions.


    Working in batches, transfer meringue to pastry bag fitted with 1/4-inch-diameter plain tip. Starting at 1 short end of each outlined rectangle, pipe meringue in crosswise lines to fill rectangles completely. Bake until dry and crisp, reversing baking sheets after 1 hour, about 2 hours.


    Remove baking sheets from oven. Transfer foil with meringues to racks; cool. Peel foil from meringues. (Can be made up to 4 days ahead. Layer meringues between sheets of waxed paper in airtight container. Store at room temperature.)


    FOR CHOCOLATE CREAM: Bring 1/2 cup cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Cool completely, whisking occasionally, about 20 minutes.


    Using electric mixer, beat 1 1/2 cups cream in large bowl until soft peaks form. Fold in chocolate mixture in 4 additions.


    Line baking sheet with foil. Spread 2 tablespoons chocolate cream atop 1 meringue, leaving 1/2-inch border around edges. Top with second meringue. Repeat layering with 2 tablespoons chocolate cream and third meringue. Place meringue stack on prepared baking sheet. Repeat layering with 2 tablespoons chocolate cream and third meringue. Place meringue stack on prepared baking sheet. Repeat with 15 more meringues and chocolate cream to make 6 meringue stacks total.


    Place remaining 4 meringues in plastic bag and close tightly. Using rolling pin, finely crush meringues. Place meringue crumbs in shallow dish.


    Spread enough remaining chocolate cream around sides (not tops) of meringue stacks to cover. (Reserve any remaining chocolate cream for another use.) Coat sides with meringue crumbs. Refrigerate pastries at least 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)


    Sift cocoa powder and powdered sugar evenly over pastries and serve.

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    • Bittersweet Chocolate-Orange Fondue Recipe

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

    Grand Marnier and grated orange peel add a touch of elegance to this simple indulgence. Prepare the fondue just before serving, and keep it warm while dipping so that it will remain smooth. Use a traditional fondue pot, or place the pan of the fondue on an electric hot plate. Either way, be sure the heat is low; too much heat will cause the chocolate to burn. Angel food cake, pound cake and a variety of fresh and dried fruits make great accompaniments.

    Serves 4.

    INGREDIENTS

  • 1/3 cup whipping cream
  • 1 1/2 teaspoons (packed) grated orange peel
  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
  • 3 tablespoons grand marnier or other orange liqueur
    8 1-inch pieces pound cake
  • 8 1-inch pieces angel food cake
  • 8 fresh strawberries, hulled
  • 2 kiwis, peeled, each cut into 4 rounds
  • 1 small pear, cored, cut into 1-inch pieces
  • 1 large banana, cut into 8 rounds
  • 1 orange, peel and white pith removed, cut into sections
  • 8 dried calimyrna figs
  • 8 dried apricot halves

    DIRECTIONS

    Bring whipping cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoon Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier.


    Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping.

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    • Chocolate-Almond Souffle Torte Recipe

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

    Enjoy this dessert at room temperature if you like a creamy texture similar to that of a soufflé, or serve the cake cold if you prefer a dense, fudgy texture.

    Serves 12 to 14.

    INGREDIENTS

  • 1 cup (about 5 ounces) whole almonds, toasted, cooled
  • 4 tablespoons plus 1/3 cup sugar
  • 2 tablespoons vegetable oil
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1/2 cup whipping cream
  • 1 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped
    6 large eggs, separated, room temperature
    1 cup chilled whipping cream
  • 2 tablespoons amaretto or 1 teaspoon almond extract
    powdered sugar
  • 1/2 cup almond slices, toasted

    DIRECTIONS

    Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Shake out excess flour. Line bottom of pan with parchment paper; butter paper.


    Combine 1/2 cup whole almonds and 2 tablespoons sugar in processor. Using on/off turns, grind nuts finely. Transfer mixture to large bowl. Combine remaining 1/2 cup whole almonds and vegetable oil in processor. Process until mixture is thick and pasty (consistency will be similar to that of peanut butter), scraping bowl frequently, about 3 minutes.


    Stir butter and 1/2 cup whipping cream in heavy large saucepan over medium heat until butter melts and mixture simmers. Remove from heat. Add chocolate and whisk until smooth. Stir in both almond mixtures. Cool slightly.


    Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff peaks form. Beat egg yolks in another large bowl until very pale and thick, about 5 minutes. Gradually beat chocolate mixture into egg yolks. Fold in egg whites in 3 additions.


    Pour batter into prepared pan. Bake cake until sides crack and puff and tester inserted into center comes out with moist batter attached, about 35 minutes. Transfer cake to rack. Cool cake to room temperature, about 2 hours (center will fall slightly as cake cools.) (Can be prepared 4 days ahead. Cover and refrigerate.)


    Beat chilled cream, amaretto and remaining 2 tablespoons sugar in large bowl until soft peaks form.


    Run small sharp knife around pan sides to loosen cake. Release pan sides. Dust cake with powdered sugar. Sprinkle toasted almond slices around top edge of cake. Serve chilled or at room temperature with whipped cream.

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    • White Chocolate-Ginger Cheesecake Recipe

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

    Ginger’s peppery flavor is the perfect foil for white chocolate. Here, the ginger is used in several forms, each contributing its own nuance: Crystallized ginger provides texture and a warm bite to the filling, gingersnaps are used for the crust, and ground ginger enhances both crust and filling. Begin making this dessert a day ahead.

    Serves 12 to 14.

    INGREDIENTS

  • crust
  • 13 ounces gingersnap cookies (about 50 cookies)
  • 2 tablespoons sugar
  • 1 teaspoon ground ginger
  • 6 1/2 tablespoons unsalted butter, melted, cooled
    filling
  • 1 pound good-quality chocolate (such as lindt or baker’s), finely chopped
  • 4 8-ounce packages cream cheese, room temperature
  • 1/4 cup sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground ginger
    2/3 cup minced crystallized ginger
    white chocolate curls

    DIRECTIONS

    FOR CRUST: Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with 2 layers of heavy-duty foil. Finely grind cookies, sugar and ginger in processor. Add butter; blend until moist clumps form. Press onto bottom and up sides of pan. Chill while preparing filling.


    FOR FILLING: Position rack in center of oven and preheat to 300°F. Stir white chocolate in top of double boiler set over hot water until chocolate melts. Cool to lukewarm, stirring occasionally.


    Using electric mixer, beat cream cheese and sugar in large bowl until fluffy, about 3 minutes. Add eggs and yolk 1 at a time, beating just until combined after each addition. Beat in vanilla and ground ginger. Gradually beat in melted white chocolate. Stir in crystallized ginger.


    Transfer filling to prepared crust. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.


    Transfer cake to rack. Run small knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep chilled.)


    Release pan sides. Transfer cake to platter. Top with chocolate curls.

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    • Dark Chocolate and Lemon Ganache Tartlets Recipe

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

    In this dessert, buttery pastry shells enclose a silky dark chocolate ganache filling highlighted with fresh lemon.

    Serves 6.

    INGREDIENTS

  • pastry
  • 2 cups all purpose flour
  • 2/3 cup powdered sugar
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
  • 1 large egg yolk
  • 1 tablespoon chilled whipping cream
  • 1 teaspoon vanilla extract
    filling
  • 1 cup chilled whipping cream
  • 12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
  • 1 tablespoon plus 1/2 teaspoon (packed) grated lemon peel
    6 lemon peel twists (optional)

    DIRECTIONS

    FOR PASTRY: Combine flour, powdered sugar and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add egg yolk, cream and vanilla. Process until moist clumps form. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic. Refrigerate until firm, about 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling.)


    Position rack in center of oven and preheat to 375°F. Roll out 1 dough disk on lightly floured surface to 1/8-inch thickness. Using plate as guide, cut out three 6-inch rounds. Transfer rounds to 4 1/2-inch-diameter tartlet pans with removable bottoms. Press dough into pans. Fold in any excess dough; press to form double-thick sides. Repeat rolling, cutting and forming with remaining dough disk, making 6 crusts total. Freeze crust until firm, about 5 minutes.


    Place crusts on large baking sheet. Bake until light golden brown, about 20 minutes. Transfer to rack and cool crusts completely. Remove crusts from pans.


    FOR FILLING: Bring 3/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Mix in 1 tablespoon lemon peel. Divide chocolate among cooled crusts. Refrigerate tartlets until filling is set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)


    Combine 1/4 cup cream and 1/2 teaspoon lemon peel in large bowl. Beat until soft peaks form. Spoon whipped cream into pastry bag fitted with star tip. Pipe cream decoratively atop tartlets. Garnish with lemon twists, if desired.

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    • Pineapple Upside-Down Cake with Dried Cherries Recipe

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

    Made with a fraction of the butter used for most upside-down cakes, this dessert has the flavor and texture of angel food cake — and it tastes so good that nobody will know it has been streamlined.

    Serves 8.

    INGREDIENTS

  • 1 20-ounce can unsweetened whole pineapple slices in juice
  • 2 1/2 tablespoons unsalted butter
  • 1/4 cup (packed) dark brown sugar
  • 1/4 cup dried tart cherries
    3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 3 large egg whites
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 2 large egg yolks
  • 1/3 cup low-fat (1%) milk
  • 1 teaspoon vanilla extract

    DIRECTIONS

    Preheat oven to 350°F. Drain pineapple, reserving 5 tablespoons juice. Set aside 1 whole pineapple slice; cut 4 slices in half (reserve remainder for another use).


    Melt butter in 9-inch-diameter cake pan with 2-inch-high sides over low heat. Transfer 1 1/2 tablespoons butter to small bowl and reserve; leave remaining butter in pan. Add brown sugar and 3 tablespoons pineapple juice to pan. Stir over medium heat until mixture boils and thickens slightly, about 45 seconds. Remove from heat. Place whole pineapple slice in center of pan atop sugar mixture. Surround with halved pineapple slices, rounded side toward pan edge. Sprinkle cherries in hollows of pineapple slices.


    Mix flour and baking powder in small bowl. Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Gradually add 1/4 cup sugar; beat until stiff peaks form. Using same beaters, beat yolks and 1/4 cup sugar in another large bowl until well blended. Mix in milk, vanilla and reserved 1 1/2 tablespoons butter. Beat in flour mixture just until blended. Fold whites into batter in 3 additions. Spread batter over pineapple slices in pan.


    Bake cake until golden and tester inserted into center comes out clean, about 30 minutes. Cool in pan 5 minutes. Place platter over cake; then invert cake onto platter. Remove pan; rearrange any fruit that may have become dislodged. Cool cake on platter 30 minutes. Brush 2 tablespoons pineapple juice over pineapple. Cool completely.

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    • Mexican Confetti Rice Recipe

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

    Serves 8.

    INGREDIENTS

  • 1 tablespoon vegetable oil
  • 1 1/2 cups long-grain white rice
  • 1 medium onion, chopped
  • 2 teaspoons minced garlic
  • 3 cups canned low-salt chicken broth
  • 1/4 cup tomato sauce
  • 1 teaspoon salt
    1 1/2 cups thinly sliced peeled carrots
  • 1 cup frozen corn kernels
  • 1/2 cup frozen green peas

    DIRECTIONS

    Heat oil in heavy large pot over medium heat. Add rice and stir 5 minutes. Add onion and garlic and sauté until onion is slightly softened, about 5 minutes. Add broth, tomato sauce and salt; bring to boil over medium-high heat. Boil uncovered until about half of broth is absorbed, stirring often, about 10 minutes.


    Mix carrots, corn and peas into rice. Cover pot tightly with lid. Reduce heat to low and cook until rice is tender and liquid is absorbed, about 10 minutes longer. Remove from heat. Let stand covered 10 minutes before serving. (Can be made 2 hours ahead. Cover rice with paper towel and let stand at room temperature. Remove towel; rewarm rice over low heat, stirring often.)

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    • Turkey Chili with White Beans Recipe

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

    If you have leftover chili, serve it over turkey franks (or the chicken ones) the next day.

    Serves 8.

    INGREDIENTS

  • 1 tablespoon vegetable oil
  • 2 medium onions, chopped
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 pounds lean ground turkey
  • 1/4 cup chili powder
  • 2 bay leaves
  • 1 tablespoon unsweetened cocoa powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground cinnamon
  • 1 28-ounce can whole tomatoes
  • 3 cups beef stock or canned beef broth
  • 1 8-ounce can tomato sauce
  • 3 15-ounce cans small white beans, rinsed, drained
    chopped red onion
  • chopped fresh cilantro
  • plain low-fat yogurt or light sour cream

    DIRECTIONS

    Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.


    Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)


    Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

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    • Light and Creamy Guacamole Recipe

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

    Plain nonfat yogurt heightens the texture of this easy dip while adding a nice tang. To thicken the yogurt properly, it needs to be drained, so begin preparing the guacamole at least two hours ahead. Offer light beer and iced tea throughout dinner.

    Makes 1 3/4 Cups.

    INGREDIENTS

  • 1 1/2 cups plain nonfat yogurt
    1 large ripe avocado, peeled, pitted, diced
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon ground cumin
    3 carrots, peeled, sliced diagonally
  • 1 small jicama, peeled, cut into 1/4-inch-thick triangles
  • 1 bunch radishes, trimmed sliced
  • fresh cilantro sprigs

    DIRECTIONS

    Line strainer with double later of cheesecloth. Set strainer over bowl. Add yogurt to strainer. Let drain in refrigerator until yogurt is very thick, at least 2 hours or overnight. Discard liquid.


    Place yogurt in processor. Add avocado and next 4 ingredients to processor. Puree until smooth. Season with salt and pepper. Transfer to bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)


    Place guacamole in center of platter. Surround with carrots, jicama and radishes. Garnish with cilantro sprigs.

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    • Marsala Baked Apples Recipe

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

    Filled with raisins and brown sugar and baked in Marsala and cider, these apples make a warming ending to the meal. Accompany them with vanilla ice cream and some purchased almond biscotti.

    Serves 6.

    INGREDIENTS

  • 2 cups apple cider
  • 1 cup dry marsala
    6 medium golden delicious apples
  • 8 tablespoons (packed) golden brown sugar
  • 6 tablespoons golden raisins
    1/4 teaspoon ground nutmeg
  • 3 tablespoons unsalted butter
    vanilla ice cream
  • 6 almond biscotti

    DIRECTIONS

    Boil cider and Marsala in heavy medium saucepan until reduced to 1 cup, about 20 minutes. (Syrup can be made 1 day ahead. Cover and refrigerate.)


    Preheat oven to 350°F. Peel top quarter of each apple. Core apples without cutting through bottom. Place apples in 8x8x2-inch glass baking dish. Spoon 1 tablespoon brown sugar, then 1 tablespoon raisins into each apple.


    Stir 2 tablespoons brown sugar into syrup. Pour syrup over and around apples. Sprinkle nutmeg over. Place 1/2 tablespoon raisins into each apple.


    Bake apples until butter melts, about 5 minutes. Cover dish with foil and bake 30 minutes. Uncover and continue baking until apples are tender, basting frequently with juices, about 25 minutes longer.


    Serve apples hot or warm in shallow bowls with ice cream and biscotti.

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