Day Recipe Food Community

January 26, 2008

Sambuca Brownies Recipe

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

INGREDIENTS

  • 2 ounces unsweetened chocolate, chopped
  • 1 stick (1/2 cup) unsalted butter, cut into pieces
  • 2 large eggs
  • 1 cup sugar
  • 4 tablespoons sambuca
  • 3/4 cup plus 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup pine nuts, toasted golden

    DIRECTIONS

    Preheat oven to 350°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.

    In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring, until smooth and remove top of double boiler or bowl from heat. Cool mixture to room temperature.

    In a large bowl with an electric mixer beat eggs and sugar until mixture is thickened and pale and beat in chocolate mixture and Sambuca. Into a bowl sift together flour, salt, and baking powder and beat into batter just until blended well.


    Spread batter evenly in pan and sprinkle evenly with pine nuts. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

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    • Rocky Road Brownies Recipe

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

    INGREDIENTS

  • 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
  • 2 ounces unsweetened chocolate, chopped
  • 4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
  • 1 cup sugar
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup walnuts, chopped coarse
  • 1 cup miniature marshmallows

    DIRECTIONS

    Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour. In a heavy 1 1/2-quart saucepan melt butter, unsweetened chocolate, and half of bittersweet chocolate, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour and salt until just combined.

    Reserve 1/2 cup batter in a bowl. Spread remaining batter evenly in pan and bake in middle of oven 20 minutes. While bottom layer is baking, stir walnuts, marshmallows, and remaining bittersweet chocolate into reserved batter. Remove pan from oven and spoon walnut-marshmallow mixture evenly over partially baked layer. Bake brownies until marshmallows are pale golden, 7 to 10 minutes. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

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    • Chocolate Peanut-Butter Layer Brownies Recipe

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

    INGREDIENTS

  • 2 ounces unsweetened chocolate, chopped
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chunky peanut butter
  • 3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
  •  fine, or 1/2 cup semisweet chocolate chips

    DIRECTIONS

    Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.

    In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat. Cool chocolate to room temperature.

    In a large bowl with an electric mixer beat butter and sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition, and vanilla. Into a small bowl sift together flour, baking powder, and salt and beat into butter mixture just until blended well.

    Divide batter between 2 bowls. Whisk peanut butter into batter in 1 bowl. Whisk melted chocolate into batter in other bowl and stir in chopped chocolate or chocolate chips.

    Spread peanut-butter batter evenly in pan. Drop chocolate batter by large spoonfuls onto peanut-butter batter and spread carefully to form an even layer. Bake brownies in middle of oven 35 to 40 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature,5 days.

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    • Chocolate Mint Brownies Recipe

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

    INGREDIENTS

  • 1 stick (1/2 cup) unsalted butter, cut into pieces
  • 2 ounces unsweetened chocolate, chopped
  • 1 1/2 cups mint chocolate chips (about 12 ounces)
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 2 large eggs
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt

    DIRECTIONS

    Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.

    In a heavy 1 1/2-quart saucepan melt butter, unsweetened chocolate, and 1/2 cup mint chocolate chips over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour, salt, and remaining cup chocolate chips until just combined.

    Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into thirty-two 2- by 1-inch bars. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

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    • Orange Cheesecake Brownies Recipe

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

    INGREDIENTS

  • for cheesecake batter
  • an 8-ounce package cream cheese, softened
  • 1/3 cup sugar
  • 3/4 teaspoon finely grated fresh orange zest
  • 1 large egg
  • 1 tablespoon all-purpose flour
    for chocolate batter
  • 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
  • 2 ounces unsweetened chocolate, chopped
  • 2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt

    DIRECTIONS

    Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.

    Make cheesecake batter:
    In a bowl stir together cream cheese, sugar, and zest with a wooden spoon until smooth. Beat in egg with a fork until blended and stir in flour.

    Make chocolate batter:
    In a heavy 1 1/2-quart saucepan melt butter and chocolate over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour and salt until just combined.

    Spread chocolate batter evenly in pan. Drop cheesecake batter by large spoonfuls onto chocolate batter and run a knife through batters to make decorative swirls. Bake brownies in middle of oven 50 minutes, or until cheesecake mixture is pale golden and a tester comes out clean. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container and chilled, 5 days. Brownies may be eaten chilled or at room temperature.

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    • Frozen Blackberry-Cream Pops Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 10:07 pm

    To prepare these without an ice cream maker, pour the sherbet base directly into pop molds. If you don’t want to use the molds and you have churned the mixture in an ice cream maker, the sherbet can be transferred to a resealable container, then simply scooped into bowls. Begin making this dessert one day ahead.

    Makes 6 servings.

    INGREDIENTS

    • 2 1/2cups frozen unsweetened blackberries (about 10 ounces), thawed, juices reserved
    • 6tablespoons sugar
    • 1 1/2cups half and half
    • 1/2teaspoon fresh lemon juiceblackberry-mint syrup

    DIRECTIONS Puree blackberries with juices in processor until smooth. Pour into strainer set over bowl, pressing on solids to extract as much puree as possible (about 1 1/8 to 1 1/4 cups puree). Discard solids. Transfer 1 cup berry puree to 4-cup measuring cup (reserve remaining berry puree for Blackberry-Mint Syrup). Add sugar to measuring cup and whisk until dissolved. Whisk in half and half and lemon juice.


    If not using ice cream maker, pour sherbet into six 1/3-cup frozen pop molds,* dividing equally. Insert pop-mold handle into each. Freeze overnight. If using ice cream maker, process sherbet according to manufacturer’s instructions. Divide mixture equally among six 1/3-cup frozen pop molds. Insert pop-mold handle into each. Freeze overnight. (Can be made 1 week ahead. Keep frozen.)


    Divide Blackberry-Mint Syrup among 6 dessert glasses. Remove cream pops from molds. Place 1 pop in each glass.


    *Frozen pop molds are available at many cookware stores.

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    Espresso Kahlua Brownies Recipe

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

    INGREDIENTS

  • 1 stick (1/2 cup) unsalted butter, cut into pieces
  • 3 ounces unsweetened chocolate, chopped
  • 2 large eggs
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla
  • 3 tablespoons instant espresso powder
  • 2 tablespoons kahlúa or other coffee-flavored liqueur
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 25 espresso coffee beans

    DIRECTIONS

    Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.

    In a small heavy saucepan melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.

    In a large bowl with an electric mixer beat together eggs, sugar, vanilla, espresso powder, and Kahlúa until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into batter just until blended well.

    Spread batter evenly in pan and arrange coffee beans in 5 rows of 5 beans each. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

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    • Roasted Monkfish with Chanterelles, Leeks, and Ginger Recipe

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

    Serves 4.

    INGREDIENTS

  • 4 medium leeks (about 1 pound, white and pale green parts only), cut crosswise into 1/4-inch-thick slices
  • 3 small boiling potatoes (about 3/4 pound total)
  • 1 large garlic clove
  • a 1-inch piece peeled fresh gingerroot
  • a 1 3/4-pound piece monkfish fillet cut in half crosswise or two smaller fillets (1 3/4 pounds total), any membrane and any dark meat cut away
  • 1/2 pound fresh chanterelle mushrooms*, cleaned with a pastry brush or a dampened kitchen towel, stem ends trimmed and large mushrooms halved
  • 3 tablespoons warm clarified butter (recipe follows)
  • freshly ground white pepper
  • 2 tablespoons tawny port
  • 1 tablespoon soy sauce
    garnish: fresh chives, cut into 1-inch pieces
    for clarified butter
  • unsalted butter, cut into 1-inch pieces
    *available at specialty produce shops

    DIRECTIONS

    Clarify butter:
    In a heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan. Pour clarified butter into a jar or crock and chill, covered. Butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth its original volume.

    Roast monkfish:
    Preheat oven to 475°F.

    In a large bowl of water soak leeks 10 minutes, agitating occasionally to dislodge any sand and letting sand sink to bottom of bowl. Lift leeks out of water with a slotted spoon and drain on paper towels.

    Peel potatoes and trim if necessary to match diameter of leeks. Cut potatoes crosswise into 1/4-inch-thick slices. In a saucepan of boiling water blanch potatoes 5 minutes and drain.

    Cut half of garlic clove into several slivers and finely chop remaining half. Cut half of gingerroot into several slivers and finely chop remaining half. With a paring knife make several shallow slits in monkfish and insert a sliver of garlic and gingerroot into each.

    Heat a flameproof roasting pan, 13 by 9 by 2 inches, in oven 10 minutes. In heated pan toss together leeks, potatoes, mushrooms, chopped garlic and ginger, salt and pepper to taste, and 2 tablespoons clarified butter. Roast vegetables in middle of oven 15 minutes.

    Heat a 12-inch non-stick skillet over moderately high heat. Pat fish dry and season with white pepper and salt. Add remaining tablespoon butter to skillet and brown fish about 2 minutes on each side. With a slotted spatula transfer fish to a plate. To skillet add Port and soy sauce and on top of stove deglaze over moderately high heat, scraping up any brown bits, 30 seconds. Pour liquid over roasted vegetables, tossing to coat, and arrange fish on top. Roast fish and vegetables in middle of oven 15 to 18 minutes, or until fish is just cooked through (fish will be firm rather than flaky).

    Garnish fish with chives. Cut fish crosswise into slices and serve with vegetables.

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    • Standing Rib Roast with Potatoes and Portobello Mushrooms Recipe

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

    Serves 8.

    INGREDIENTS

  • for seasoning mixture
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 2 garlic cloves, chopped
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon freshly ground black pepper
    a 3-rib standing beef rib roast (about 8 1/2 pounds), all but 1/4-inch layer
  •  of fat removed
  • 1 tablespoon vegetable oil
  • 5 pounds russet (baking) potatoes (about 10)
  • 1 1/2 pounds portobello mushrooms, wiped clean
  • 1 3/4 cups beef broth (a 15 1/2-ounce can)
  • 1 cup water
  • a beurre manié made by kneading together 1 tablespoon softened
  •  unsalted butter and 1 tablespoon all-purpose flour
    garnish: chopped fresh flat-leafed parsley leaves (wash and dry before chopping)

    DIRECTIONS

    Preheat oven to 475°F.

    Make seasoning mixture:
    In a small bowl stir together seasoning mixture ingredients. Put roast, ribs side down, in center of a flameproof roasting pan, 18 by 12 by 2 inches, and rub oil on top and sides of beef so herbs will adhere. Reserve 1 tablespoon seasoning mixture and rub remainder on top and sides of beef. Roast beef in lower third of oven 20 minutes.

    Peel potatoes and halve crosswise. Remove pan from oven and skim all but about 1/2 cup fat from pan with a bulb baster or spoon. Arrange potatoes around beef and turn with tongs to coat with fat. Season potatoes with salt and pepper. Reduce heat to 350°F. and roast beef and potatoes, turning potatoes occasionally to brown evenly, 1 1/2 hours, or until a meat thermometer inserted in fleshy part of beef registers 130°F. for medium-rare.

    While beef and potatoes are roasting, separate mushroom stems and caps. Slice caps 1/3-inch thick. In a food processor pulse stems until chopped coarse and in a small saucepan combine with broth and water. Simmer mixture 10 minutes. Pour mixture through a sieve into a bowl, pressing hard on solids, and discard solids.

    Transfer beef to a platter and let rest, covered loosely with foil, 20 to 30 minutes. Transfer potatoes to another platter and keep warm.

    With bulb baster or spoon skim all but about 1/4 cup fat from pan. In pan on top of stove sauté mushroom caps over moderately high heat, stirring, 2 minutes. Add reserved tablespoon seasoning mixture, mushroom liquid, and any juices from beef and boil 5 minutes. Stir in beurre manié and boil, stirring, about 3 minutes, or until thickened slightly.

    Serve beef with sauce and sprinkle potatoes with parsley.

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    • Baked Wild Rice Amandine Recipe

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

    Serves 4.

    INGREDIENTS

  • 1/3 cup sliced almonds
  • 2 tablespoons unsalted butter, cut into pieces and softened
  • 1 cup wild rice (about 6 ounces), rinsed well in several changes of cold water and
  •   drained
  • 2 1/4 cups chicken broth, heated
  • 1/4 teaspoon salt

    DIRECTIONS

    Preheat oven to 475°F.

    In a 10-inch round baking dish toast almonds in oven until golden, about 5 minutes. Add butter and rice and toss to coat. Stir in broth and salt and cover dish with foil. Bake rice in lower third of oven 1 hour and 15 minutes, or until rice is tender. If all of broth has not been absorbed, bake rice, uncovered, 5 minutes more.


    Rice may be made 1 day ahead and reheated before serving.

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