Day Recipe Food Community

March 22, 2008

Cranberry Cognac Trifle Recipe

Filed under: Recipes — Tags: , , , — Anna @ 10:21 pm

This impressive dessert is the sum of many parts that can each be made several days in advance. Assemble
the trifle the day before serving to allow the cake to absorb the custard and the flavors to fully develop.

Active time: 2 1/2 hr Start to finish: 13 hr

Makes 8 to 10 servings.

INGREDIENTS

  • for cake layers
  • 12large egg yolks
  • 21/4cups sugar
  • 6tablespoons whole milk
  • 1 1/2teaspoons vanilla
  • 1 1/2cups all-purpose flour
  • 3/4teaspoon salt
  • 6large egg whites
    for assembling trifle
  • cranberry jam (recipe follows)
  • cognac syrup (recipe this page)
  • rich custard (page 181)
    for cream topping
  • 1 1/3cups chilled heavy cream
  • 1/4cup confectioners sugar
  • 2tablespoons cognacor other brandy
  • 1/4teaspoon vanillagarnish: sugared cranberriesand mint leaves special equipment: 3 (15- by 10- by 1/2-inch) baking pans and a 31/2-quart straight-sided glass trifle or soufflé dish

DIRECTIONS Make cake layers: Preheat oven to 350°F and butter pans. Line bottom of each pan with wax or parchment paper and butter paper. Dust pans with flour, knocking out excess.

Whisk together yolks, 1 1/2 cups sugar, milk, and vanilla in a large bowl until combined well, then whisk in flour and salt until smooth. (Batter will be thick.)

Beat whites with an electric mixer until they hold soft peaks. With mixer at low speed, gradually beat in remaining 3/4 cup sugar. Increase speed to high and beat until whites hold stiff, glossy peaks.

Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.

Divide batter among pans and spread evenly. Rap pans against a work surface to release any air bubbles. Bake, 1 pan at a time, in middle ofoven until cake is pale golden and beginning to shrink around edges,10 to 11 minutes per pan. Coollayers completely in pans on racks.


Assemble trifle: Loosen edges of 1 cake layer with a knife. Place a sheet of wax or parchment paper on top of layer and invert onto a rack. Carefully peel paper from cake. Place a new sheet of waxor parchment paper on inverted cake and reinvert onto work surface, peeling off paper that is now on top. Repeat with remaining 2 layers.

With long side of layers toward you, halve layers vertically with a serrated knife. Spread 1 half of each layer(3 of 6 halves) with cranberry jam,
then top with remaining plain halves.

Put each “sandwich” crosswise into 10 (71/2- by 3/4-inch) strips. Arrange1 strip vertically in trifle dish with acut side against glass (see photo below), then trim strip flush with top of dish. Using trimmed piece as a guide, cut remaining strips to fit dish, reserving trimmings. Brush strips on all sides with Cognac syrup and fit strips tightly all around edge of dish. (If your dish is slightly smaller on bottom than on top, cut a few strips in half diagonally to fill any gaps.)

Brush trimmings with syrup and arrange one fourth of them in 1 layer in bottom of dish. Pour in 1 cup custard. Repeat layering of trimmings and custard to fill dish, ending with custard. (You may have a small amount of custard left over.) Brush top ofstrips around edge with syrup. Cover trifle with plastic wrap and chill atleast 8 hours.


Make topping: Beat heavy cream with confectioners sugar, Cognac, and vanilla with an electric mixer until it holds soft peaks.Remove plastic wrap from trifle and mound cream on top.


Cooks’ notes:


• Resist the temptation to bake more than 1 cake layer at a time; layers will bake extremely unevenly.


• Cake layers can be baked 2 days aheadof assembling and chilled, wrapped well, or frozen up to 1 month.


• Trifle can be assembled (before topping with cream) up to 1 day ahead and chilled, covered.

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Pan-Baked Lemon Sole with Spinach, Olives, and Tomatoes Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 10:15 pm

Jamie Oliver calls this “another great pan-baked recipe that is perfect for coping with lots of people without a huge deal of effort.” Oliver uses plaice, a popular flatfish in England favored over flounder, but lemon sole is a good substitute.

Active time: 45 min Start to finish: 1 hr

Makes 4 servings.

INGREDIENTS

  • 2garlic cloves, sliced
  • 5tablespoons extra-virgin olive oil
  • 1/2cup chardonnay or other dry white wine
  • 1(28- or 32-oz) can whole tomatoes in juice
  • fine sea salt to taste
  • 1/2cup brine-cured black olives (3 oz), pitted
  • 1/4cup packed fresh basil leaves
  • 1flat anchovy fillet
  • 4(7-oz) lemon sole fillets
  • 5oz baby spinach

DIRECTIONS Make sauce:
Cook garlic in 2 tablespoons oil in a 2-quart flameproof gratin dish over moderate heat (on stovetop), stirring until softened (but with no change in color), 1 to 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Add tomatoes with juice, breaking them up with a spoon, and gently simmer, stirring occasionally, until thickened, about 20 minutes. Add sea salt and pepper to taste and remove from heat.

Prepare fish while sauce simmers:
Preheat oven to 400°F.

Pulse olives, basil, and anchovy to a coarse paste in a food processor (or finely chop with a knife). Add 2 tablespoons oil and pulse to combine.

Lay fish fillets, skinned sides down, on a work surface and season with pepper. Divide olive paste among fillets and spread evenly. Beginning at narrow end, roll up each fillet.

Bake fish:
Arrange fish rolls, seam sides down, on tomato sauce in gratin dish. Drizzle with remaining tablespoon oil and bake, uncovered, in middle of oven, until fish is just cooked through, about 15 minutes.

Transfer fish to 4 heated plates. Heat tomato sauce in gratin dish over moderate heat (on stovetop), then add spinach and cook, stirring, until wilted, about 1 minute. Spoon sauce with spinach alongside fish.

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Eggs Baked in Piperade Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:24 pm

Piperade, a saucy tomato and pepper mixture from the Basque regions of France and Spain, is often paired with eggs.

Active time: 35 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

  • 1large onion, chopped
  • 2red bell peppers, chopped
  • 3tablespoons extra-virgin olive oil
  • 1/2teaspoon hot paprika
  • 1teaspoon minced garlic
  • 2(14- to 15-oz) cans diced tomatoes, including juice
  • 8large eggs
  • 3oz crumbled feta (3/4 cup)

DIRECTIONS Put oven rack in middle position and preheat oven to 450°F.

Cook onion and bell peppers in oil in a 12-inch heavy skillet, covered, over moderately high heat, stirring occasionally, until softened, 7 to 8 minutes. Add paprika and garlic and cook, stirring, 1 minute. Add tomatoes with juice and cook, uncovered, until vegetables are tender, 5 to 9 minutes.

Warm eggs (still in shell) in a bowl of hot water 5 minutes, then drain.

Transfer vegetables to a 3-quart shallow baking or gratin dish and make 8 indentations in mixture with back of a large spoon. Crack an egg into each indentation and season with salt and pepper. Bake until egg whites are set but yolks are still slightly runny, 8 to 10 minutes. Sprinkle with feta and serve immediately.

Cooks’ note:
The yolks in this recipe are not fully cooked. If salmonella is a problem in your area, bake until yolks are completely set.

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Frozen Vacherin Torte with Rhubarb Cream and Strawberries Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 8:44 pm

A vacherin includes layers of meringue with a creamy filling; its name derives from its resemblance to the rich, round French and Swiss cheeses of the same name. Begin preparing this lovely dessert at least one day before you plan to serve it. Once assembled, the torte can be frozen for up to four days.

Makes 8 to 10 servings.

INGREDIENTS

  • meringues
  • nonstick vegetable oil spray6large egg whites
  • 1/4teaspoon cream of tartar
  • pinch of salt
  • 1cup sugar
  • 1/2teaspoon vanilla extractrhubarb cream
  • 2cups 1/2-inch pieces fresh rhubarb(from about 1 pound)
  • 3/4cup halved hulled strawberries
  • 1/2cup plus 1/3 cup sugar
  • 1/4cup water
  • 2tablespoons fresh lemon juice5large egg yolks
  • 1cup chilled whipping cream
  • 1/2teaspoon vanilla extractsweetened strawberries (optional)

DIRECTIONS For meringues:
Position racks in top third and center of oven and preheat to 250°F. Using 8-inch-diameter bowl or plate as guide, firmly trace 2 circles onto 1 sheet of parchment paper and 1 circle onto second sheet of parchment. Place papers, marked side down, on 2 baking sheets. Spray paper with nonstick spray.

Using electric mixer, beat egg whites in large bowl until frothy. Add cream of tartar and salt; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, then beat until whites are stiff and glossy. Beat in vanilla. Working in batches,spoon meringue into large pastry bag fitted with 1/2-inch plain tip. Starting in center of each traced circle and holding tip just above paper, pipe meringue in spirals to fill circles, forming 3 rounds.

Bake meringues until firm, dry, and pale golden, about 2 hours. Turn off oven; leave meringues in oven with door closed at least 4 hours or overnight.

For rhubarb cream:
Combine rhubarb, strawberries, 1/2 cup sugar, water, and lemon juice in saucepan. Bring to boil, stirring to dissolve sugar. Reduce heat and simmer until rhubarb is very tender, about 15 minutes. Puree mixture in processor. Chill until cold, about 1 hour.

Whisk yolks and 1/3 cup sugar in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 7 minutes total. Chill mixture until cool, about 15 minutes. Gently fold rhubarb mixture into yolk mixture. Using electric mixer, beat whipping cream and vanilla in another large bowl until stiff peaks form. Fold cream into rhubarb mixture in 2 additions.

Place 1 meringue disk in 9-inch-diameter springform pan. Spread 1/3 of rhubarb cream (about 1 1/2 cups) over meringue, leaving 1/2-inch plain border. Top with second meringue disk, then 1/3 of rhubarb cream. Top with remaining meringue disk and rhubarb cream (cream will not spread to sides of pan). Freeze until cream is firm, about 6 hours. (Can be made 4 days ahead. Cover with foil; keep frozen.)

Release cake pan sides. Serve torte with sweetened strawberries, if desired.

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Skillet Corn Bread Recipe

Filed under: Recipes — Tags: , , — Anna @ 8:00 pm

Chef Susan Goss says that the secret here is in her cast-iron skillet. Nonstick pans produce anemic, soft corn bread. This recipe also works well with corn-stick or muffin molds, as long as they’re well-seasoned cast iron. If your pan is hot enough, the batter will immediately rise and start to cook around the edges. (The restaurant’s skillets rarely leave
the oven.)


At Zinfandel, the corn bread is served with a wonderful spread. To make it, combine 1 stick of softened unsalted butter with 2 tablespoons buckwheat honey (another honey or pure maple syrup can be substituted).

Serves 8.

INGREDIENTS

  • active time: 10 min. start to finish: 30 min.1 1/2 cups yellow cornmeal (preferably stone-ground)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 2 large eggs
  • 1 3/4 cups well-shaken buttermilk
  • 1/2 stick unsalted butter,softenedaccompaniment: buckwheat honey butter

    DIRECTIONS

    Preheat oven to 425°F. Put a dry, well-seasoned 9- to 9 1/2-inch cast-iron skillet in middle of oven to heat.


    Stir together cornmeal, baking soda, and salt, crushing any small bits of baking soda. Whisk eggs in another bowl until blended and whisk in buttermilk.


    Remove hot skillet from oven carefully and add butter, swirling gently to coat bottom and sides of skillet. (If butter begins to sizzle and brown around edges, so much the better.)


    Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal into buttermilk mixture just until moistened. (The batter doesn’t have to be smooth — a few small lumps are good.)


    Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Invert skillet over a platter and cool bread at least 3 minutes.

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    • Vanilla-Scented Pear Strudel with Hazelnuts and Chocolate Sauce Recipe

    Filed under: Recipes — Tags: , , , , , , , — Anna @ 6:45 pm

    Makes 6 to 8 servings.

    INGREDIENTS

    • for vanilla sugar
    • 1 cup sugar
    • 2 vanilla beansfor sauce
    • 1/4 cup whipping cream
    • 1/4 cup water
    • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
    • 2 tablespoons, brandyfor filling
    • 2 tablespoons cornstarch
    • 2 tablespoons (1/4 stick) unsalted butter
    • 2 pounds anjou pears (about 4 large), peeled, cored, cut into 3/4-inch pieces (about 5 cups)
    • 1 teaspoon fresh lemon juicefor strudel and phyllo triangles
    • parchment paper and three baking sheets3/4 cup hazelnuts, toasted, husked
    • 12 vanilla wafer cookies
    • 12 sheets fresh phyllo pastry or frozen, thawed (each sheet about 12 by 17 inches)
    • 1 cup (2 sticks) unsalted butter, melted, cooled
    • vanilla ice cream
    • fresh mint sprigs (optional)

    DIRECTIONS Make vanilla sugar:
    Combine sugar and vanilla in processor.Blend until beans are very finely chopped, about 1 minute.Sift vanilla sugar into bowl; discard contents of sieve.Transfer vanilla sugar into jar; cover. (Can be made 1 week ahead.Store at room temperature.)

    Make sauce:
    Combine cream, 1/4 cup water and 3 tablespoons vanilla sugar in medium saucepan.Stir over medium heat until sugar dissolves and mixture comes to a boil.Remove from heat.Add chocolate; whisk until smooth.Whisk in brandy. (Can be made 1 week ahead.Cover; chill.Rewarm before serving.)

    Make filling:
    Mix 1/4 cup vanilla sugar and cornstarch in bowl.Melt butter in large nonstick skillet over medium heat.Add pears; sauté until tender and golden, about 20 minutes.Sprinkle cornstarch mixture over pears; stir to blend.

    Simmer until juices are very thick, stirring often, about 6 minutes (longer if pears are very juicy).Remove from heat.Mix in lemon juice.Cool.

    Make strudel and phyllo triangles:
    Finely grind nuts, cookies and 2 tablespoons vanilla sugar in processor.Transfer nut mixture to small bowl.

    Butter 1 baking sheet.Place kitchen towel on work surface.Place 1 phyllo sheet on towel (keep remaining phyllo sheets covered with plastic wrap and damp towel).Brush phyllo with butter.Top with second phyllo sheet; brush with butter.

    Sprinkle with 3 tablespoons nut mixture.Repeat layering with 6 more phyllo sheets, buttering and sprinkling each with 3 tablespoons nut mixture.Top with another phyllo sheet (for a total of 10 sheets); brush with butter.

    Starting 2 inches in from 1 long side and 2 1/2 inches in from 1 short side, spoon filling in 3-inch-wide by 12-inch-long log parallel to 1 long side.

    Fold short sides over filling; butter folded edges.

    Using towel as aid and starting at 1 long side, roll up strudel, enclosing filling.

    Using large spatula, transfer strudel to prepared baking sheet.Brush strudel all over with butter.(Can be made 4 hours ahead.Cover; chill.)

    Meanwhile, prepare triangles.Preheat oven to 375°F.Butter 1 baking sheet.Cut remaining 2 phyllo sheets in half crosswise, making 4 pieces, each about 12 by 8 inches.Place 1 phyllo piece on work surface.Brush phyllo with butter; sprinkle with 1 tablespoon nut mixture and 1 teaspoon vanilla sugar.Repeat layering with 2 more phyllo pieces, buttering and sprinkling each with 1 tablespoon nut mixture and 1 teaspoon vanilla sugar.Top with remaining phyllo piece; brush with butter.Using large knife, trim stack to 12 by 8 inches.Cut stack into six 4-inch squares.Cut squares diagonally in half.

    Transfer triangles to prepared baking sheet.Brush parchment with butter; place buttered side down on triangles.Press 1 baking sheet atop parchment, anchoring triangles.

    Bake triangles until golden, about 10 minutes.Lift off top baking sheet.Carefully remove parchment.Transfer triangles to rack; cool. (Can be made 4 hours ahead.Store airtight at room temperature.)

    Preheat oven to 375°F.Stack baking sheet with strudel atop another baking sheet.Bake strudel until golden brown, about 45 minutes.Let stand at least 15 minutes and up to 4 hours.

    Preheat oven to 375°F.Stack baking sheet with strudel atop another baking sheet.Bake strudel until golden brown, about 45 minutes.Let stand at least 15 minutes and up to 4 hours.

    Cut strudel crosswise into 6 to 8 sections.Spoon warm chocolate sauce onto each plate.Place strudel atop sauce.Place scoop of ice cream alongside.Stand triangle between strudel and ice cream.Garnish with mint, if desired, and serve.

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    Croque-monsieur Recipe

    Filed under: Recipes — Tags: , — Anna @ 5:22 pm

    Offer a plum-tomato salad with the sandwiches. Round out the meal with sliced strawberries drizzled with crème de cassis.

    Makes 2 servings; can be doubled.

    INGREDIENTS

    • 2tablespoons butter
    • 2tablespoons all purpose flour
    • 1cup whole milk
    • pinch of ground nutmeg
    • 1bay leaf4slices firm white sandwich bread
    • 4ounces thinly sliced black forest ham
    • 4ounces sliced gruyère cheese
    • 1tablespoon melted butter
    • 1/4cup grated gruyère cheese
    • 2teaspoons chopped fresh chives

    DIRECTIONS Melt 2 tablespoons butter in small saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk. Add nutmeg and bay leaf. Increase heat to medium-high and boil until sauce thickens, whisking constantly, about 2 minutes. Season with salt and pepper.

    Preheat broiler. Place 2 bread slices on work surface. Top each with half of ham and sliced Gruyère. Top with remaining bread. Heat heavy large skillet over low heat. Brush sandwiches with 1 tablespoon melted butter. Add to skillet and cook until deep golden brown, about 2 minutes per side. Transfer to small baking sheet. Spoon sauce, then grated cheese over sandwiches. Broil until cheese begins to brown, about 2 minutes.

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    Cannellini and Fennel Salad with Roasted Peppers, Mushrooms, and Zucchini Recipe

    Filed under: Recipes — Tags: , , , , , , , — Anna @ 4:46 pm

    A stunning vegetarian platter.

    Makes 4 servings.

    INGREDIENTS

    • nonstick vegetable oil spray
    • 2large red bell peppers, quartered
    • 2large portobello mushrooms, stems removed, caps quartered
    • 4small zucchini, halved lengthwise
    • 1tablespoon chopped fresh thyme
    • 1tablespoon chopped fresh mint
    • 2teaspoons grated orange peel1/4cup extra-virgin olive oil
    • 1/4cup red wine vinegar
    • 1/2teaspoon fennel seeds, crushed
    • 215-ounce cans cannellini (white kidney beans), drained
    • 2cups chopped fresh fennel
    • 1/2cup chopped red onion6cups mixed baby greens
    • 4plum tomatoes, cut into wedges

    DIRECTIONS Preheat oven to 400°F. Spray heavy large baking sheet with nonstick spray. Arrange bell peppers, mushrooms, and zucchini on prepared sheet; sprinkle with salt and pepper. Roast until peppers and zucchini are brown in spots, turning twice, about 35 minutes. Sprinkle with thyme, mint, and orange peel.

    Whisk oil, vinegar, and fennel seeds to blend in small bowl. Season dressing to taste with salt and pepper. Mix beans, fennel, onion, and all but 1 tablespoon dressing in medium bowl. Season salad with salt and pepper. Spoon salad into center of large platter.

    Toss greens with remaining 1 tablespoon dressing in large bowl; arrange greens around bean salad. Place peppers, mushrooms, and zucchini atop greens. Garnish with tomato wedges and serve.

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    Asian Five-Spice Chocolate Cake Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 3:00 pm

    Chef Christian Thornton serves the cake with caramel ginger ice cream and a berry compote, but for the home cook he suggests an infinitely easier ginger whipped cream: Beat 2 cups chilled heavy cream to soft peaks and fold in 1/4 cup finely chopped crystallized ginger. Its airy softness tempers the intensity
    of the rich chocolate.

    Makes 12 to 16 servings.

    INGREDIENTS

  • 7 oz. fine-quality unsweetened chocolate, finely chopped
  • 6 oz. fine-quality bittersweet chocolate, finely chopped
  • 1/2 cup water
  • 1 1/4 cups sugar
  • 4 teaspoons chinese five-spice powder
  • 2 1/4 sticks unsalted butter,cut into pieces and softened
  • 6 large eggs
  • accompaniment: ginger cream

    DIRECTIONS

    Preheat oven to 350°F. Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper.
    Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth.
    Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held). Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
    Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering. Remove from water bath and cool 2 hours in pan on a rack.
    Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn’t work, heat pan again.) Peel off paper.
    Serve cake in thin slices.Cooks’ note:• You can make cake 2 days ahead and chill, covered. Bring to room temperature before serving.

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    • Fresh Pea Hummus Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 1:30 pm

    Active time: 10 min Start to finish: 30 min

    Makes 6 to 8 (hors d’oeuvre) servings.

    INGREDIENTS

    • for pita toasts
    • 1large garlic clove, smashedwith flat side of a knife
    • 2tablespoons olive oil
    • 4(6- to 7-inch) pita loaves with pockets (not split)for hummus
    • 2cups shelled fresh peas(2 to 2 1/2 lb in pods)
    • 3/4teaspoon cumin seeds, toasted and cooled
    • 1/2cup fresh cilantro leaves
    • 1to 2 garlic cloves
    • 1/4cup well-stirred tahini (middle eastern sesame paste)
    • 1/2tablespoon fresh lemon juice
    • 1teaspoon kosher salt
    • 1/4teaspoon black pepper

    DIRECTIONS Make pita toasts:
    Preheat oven to 375°F.

    Combine garlic and oil in a small cup and let stand while oven heats.

    Brush garlic oil on 1 side of each pita. Arrange pitas, oiled sides up, in1 layer on a large baking sheet. Bake in middle of oven until toasted,12 to 15 minutes (pitas will not be completely crisp). Stack pitas while still warm and cut each into6 triangles (24 total). Cool, then transfer to a plate or basket to serve with hummus.

    Make hummus while pitas toast:
    Cook peas in a saucepan ofboiling salted water until just tender,6 to 10 minutes. Drain and cool.

    Coarsely grind cumin seeds in an electric coffee/spice grinder or crush with a mortar and pestle. Transfer to a food processor. Add cilantro and garlic (to taste) and finely chop.

    Add peas, tahini, lemon juice, salt, and pepper and purée.

    Cooks’ note:

    • You can substitute 1 (10-oz) package frozen peas (not thawed) for fresh shelled peas. Cook according to package instructions before puréeing.

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