Day Recipe Food Community

October 17, 2008

Homemade Thick Cream Recipe

Filed under: Recipes — Tags: , , , — Anna @ 11:36 pm

Crema Espesa

It isn’t uncommon to see three of four buckets of cream in Central, West-Central and Tabascan markets: from thin, sweet and fresh to well ripened, thick and tangy. It’s all heavy cream — not the light, low-butterfat “cream” that is cultured for sour cream here — so it has a richer, glossier texture. And you can bet it’s not pasteurized, because the process would have killed the natural bacteria that perserves and thickens the riper cream.

To me, this thick, ripe cream (similar to French crème fraîche) is one of the great pleasures of Mexican cooking. Mixing a little milk or cream into our commercial sour cream is a passable substitute here, but nothing like the smoother, less acidic taste of this recipe

Makes about 1 cup.

INGREDIENTS

  • 1 cup whipping cream
  • 2 teaspoons buttermilk

DIRECTIONS 1. Preparing the cream. Pour the cream into a small saucepan, set over low heat and stir just until the chill is off; do not heat above 100°F (lukewarm). Stir in the buttermilk and pour into a glass jar.

2. Ripening the cream. Set the lid on the jar (but don’t tighten it) and place in a warm (80-90°F) spot. Let the cream culture and set for 12 to 24 hours, until noticeably thicker (perhaps almost set like yogurt or sour cream). Stir gently, screw on the lid and refrigerate at least 4 hours to chill and complete the thickening.

Cook’s Notes:• Don’t let the cream get too hot or the culture will die and the cream will simply spoil. It’s true that any active culture (yogurt, sour cream, buttermilk) can replace what was destroyed in pasteurization. Buttermilk is my favorite thickening/souring culture, however, it seems to work more slowly, giving the cream a chance to develop a ripe flavor but not much acidity.

• Start a full day ahead (or longer, if the incubating spot is cool). The cream will keep for 1 1/2 weeks or more, covered and refrigerated.

  • Share/Bookmark

Roasted Pears with Almond Crunch Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:22 pm

Active time: 15 min Start to finish: 1 hr

Makes 6 servings.

INGREDIENTS

  • for almond crunch
  • 1large egg white
  • 3tablespoons sugar
  • 3/4cup sliced almonds (2 1/2 oz; preferably with skins)for pears
  • 3firm bosc pears
  • 1tablespoon unsalted butter, softened
  • 1/4cup sugar
  • 2tablespoons di saronno amaretto or other almond-flavored liqueur
  • 1/2cup water

DIRECTIONS Make almond crunch:
Preheat oven to 350°F.

Whisk together egg white and sugar, then add almonds, stirring until coated. Spread in a thin layer on a buttered baking sheet and bake in middle of oven until golden, 15 to 25 minutes. Cool on baking sheet on a rack, then break into pieces.

Increase oven temperature to 425°F.

Roast pears:
Halve pears lengthwise and core (preferably with a melon-ball cutter). Spread butter on bottom of a 9-inch square baking pan and sprinkle with 1/4 cup sugar. Arrange pears, cut sides up, on sugar, then brush cut sides with 1 tablespoon Amaretto.

Roast pears, uncovered, in middle of oven until barely tender, about 25 minutes. Add water, remaining tablespoon Amaretto, and a pinch of salt to baking pan, then baste pears with pan juices. Roast pears, basting twice with pan juices, until tender, about 15 minutes more.

Serve pears warm or at room temperature, drizzled with pan juices and topped with almond crunch.

Cooks’ notes:
• Almond crunch can be made 4 days ahead and kept in a sealed plastic bag at room temperature.
• Pears can be roasted 1 hour ahead and kept, covered, at room temperature.

  • Share/Bookmark

Profiteroles with Honey Lavender Ice Cream Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 6:00 pm

Active time: 1 1/2 hr Start to finish: 3 1/2 hr

Serves 6 to 8 (makes 40 profiteroles)

INGREDIENTS

  • for ice cream
  • 1 1/2 cups heavy cream
  • 1/2 cup half-and-half
  • 1 tablespoon dried lavender
    leaves (pesticide-free)
  • 5 large egg yolks
  • 5 tablespoons honey
  • 1 tablespoon benedictine liqueur
    for profiteroles
  • 3/4 stick unsalted butter, cut into pieces
  • 1 cup water
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 3/4 cup all-purpose flour
  • 4 large eggs
    special equipment: parchment paper and large pastry bag fitted with a plain 1/2-inch tip
    garnish: confectioners sugar
    accompaniment: chocolate sauce or warm honey

    DIRECTIONS

    Make ice cream:
    Bring cream, half-and-half, and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup. Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking. Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175°F (do not let boil).


    Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.


    Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden.


    Make profiteroles:
    Preheat oven to 400°F.


    Bring butter, water, sugar, and salt to a boil in a 3-quart heavy saucepan over high heat, stirring, until butter is melted. Reduce heat to moderate and add flour all at once, stirring. Cook, beating with a wooden spoon, until mixture pulls away from side of pan, forming a ball, about 1 minute. Transfer to a bowl and add eggs, 1 at a time, beating well with wooden spoon after each addition.


    Transfer mixture to pastry bag and pipe 20 mounds (about 1 1/4 inches in diameter) about 1 inch apart on a parchment-lined large baking sheet. Bake profiteroles in upper third of oven 10 minutes.

    Reduce temperature to 300°F and continue to bake until outside of puffs are crisp and golden, about 15 minutes. Transfer profiteroles on baking sheet to a rack to cool. Increase oven temperature to 400°F and make another batch in same manner.

    Halve each profiterole horizontally with a serrated knife and sandwich a small scoop (about 1 1/2 teaspoons) ice cream between halves (or pipe it with pastry bag). Sprinkle with confectioners sugar and drizzle with chocolate sauce or honey.


    Cooks’ notes:
    • Custard can be chilled up to 24 hours.
    • Ice cream may be made 2 weeks ahead.
    • Profiteroles may be made 1 day ahead and recrisped in a 350°F oven about 5 minutes, or 1 month ahead andfrozen in an airtight container (recrisp as above).

    • Share/Bookmark

    • Maple Squash Puree Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 4:34 pm

    Maple squash is a time-honored Thanksgiving staple, but there are plenty of other ways to go with butternut. See our variations, below, for a few ideas.

    Active time: 30 min Start to finish: 45 min

    Makes 8 to 10 servings.

    INGREDIENTS

    • 5lb butternut squash, peeled, seeded, and cut into 1-inch pieces (10 cups)
    • 2cups water
    • 1 3/4teaspoons salt
    • 1/3cup pure maple syrup
    • 3tablespoons unsalted butter, cut into tablespoon pieces
    • 1/2teaspoon black pepper

    DIRECTIONS Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain squash in a colander.

    Purée squash, syrup, and butter in batches in a food processor until smooth, adding reserved cooking liquid if purée is too thick. Transfer to a serving bowl and stir in pepper and remaining 3/4 teaspoon salt.

    Cooks’ note:
    Purée can be made 3 days ahead and chilled, covered. Reheat in a microwave, double boiler, or preheated 350°F oven, adding water as needed, before serving.

    Variations:
    • Add crumbled bacon: Cook 6 bacon slices in a 12-inch heavy skillet over moderate heat until crisp. Transfer bacon to paper towels to drain, then crumble and sprinkle over purée.
    • Add 1 teaspoon finely grated peeled fresh ginger to purée along with pepper and salt.

    • Share/Bookmark

    Vongole Origanate Recipe

    Filed under: Recipes — Tags: , — Anna @ 11:24 am

    Clams with Oregano and Bread Crumbs

    This “red sauce meets Guido in Little Italy” classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh — that is to say, made only from today’s bread, not from day-old bread (and definitely not the kind that comes in a can).

    Makes 4 to 8 servings.

    INGREDIENTS

    • 24 medium littleneck clams, scrubbed
    • 3 cups kosher salt
    • 4 tablespoons extra-virgin olive oil, plus extra for drizzling
    • 1 medium red onion, cut into 1/8-inch dice
    • 4 garlic cloves, thinly sliced
    • 1 red bell pepper, cut into 1/8-inch dice
    • 1 cup fresh bread crumbs
    • kosher salt and freshly ground black pepper
    • 2 tablespoons chopped fresh oregano

    DIRECTIONS Carefully open the clams, discarding the top shells, and drain the clam liquid into a small mixing bowl. Set aside. Loosen the clams from the bottom shells but do not remove them. Pour the salt onto a baking sheet so that it is at least 1/2-inch deep and arrange the clams in their half-shells in the salt.

    In a 10- to 12-inch sauté pan, heat the oil over medium heat until smoking. Add the onion, garlic, and bell pepper and cook 6 to 7 minutes, until softened and light golden brown. Add the bread crumbs and continue cooking another 3 minutes, until they are light golden brown as well. Remove the mixture from the heat, season with salt and pepper, and cool. Stir in the oregano and the reserved clam liquid.

    Preheat the broiler. Pack about 2 teaspoons of the crumb mixture loosely into each clam shell. (Remember that the clam, not the stuffing, is the most important part of this dish; stuffing should surround and enhance the clam, not overpower it.)

    Place the clams under the broiler and heat through, about 1 1/2 to 2 minutes, just until the crumb mixture is deep golden brown; you’re not really cooking the clam. Drizzle with a drop of olive oil, and serve.

    • Share/Bookmark

    Lemon-Glazed Brussels Sprouts Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 10:58 am

    Makes 6 servings.

    INGREDIENTS

    • 2pounds medium brussels sprouts, trimmed
    • 3/4cup water
    • 1/4cup (1/2 stick) butter
    • 2tablespoons olive oil
    • 2tablespoons fresh lemon juice
    • 2teaspoons grated lemon peel

    DIRECTIONS Combine first 4 ingredients in large pot; cover and bring to boil over high heat. Reduce heat to medium. Cook until brussels sprouts are crisp-tender, about 10 minutes, stirring occasionally. Stir in lemon juice; cook uncovered until glaze coats brussels sprouts, about 1 minute. Season to taste with salt and pepper. Transfer brussels sprouts to bowl. Sprinkle with lemon peel and serve.

    • Share/Bookmark

    Hazelnut Cream Torte (torta ‘i Crema ‘i Nuciddi) Recipe

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

    The cake layers are brushed with Strega, an Italian liqueur flavored with herbs and flowers. Removing the torte from the freezer an hour before serving allows the whipped-cream frosting to soften, while the filling remains frozen.


    Active time: 1 1/4 hr Start to finish: 5 1/2 hr

    Serves 10

    INGREDIENTS

  • for cake
  • 1 1/4 cups cake flour
    (not self-rising) plus additional for dusting
  • 1 1/2 cups granulated sugar
  • 6 large eggs, separated
  • 2 tablespoons warm water
  • 1 teaspoon vanilla
  • for filling and frosting
  • 4 oz hazelnuts (1 cup)
  • 3 cups chilled heavy cream
  • 1/2 cup confectioners sugar
  • 1/3 cup strega liqueur
  • 2 oz fine-quality
  • bittersweet chocolate,
    shaved

    DIRECTIONS

    Make cake:
    Preheat oven to 350°F and butter a 10- by 2-inch round cake pan or 10-inch springform pan. Line bottom with a round of wax paper. Butter paper. Dust pan with flour, knocking out excess.


    Sift together 1 1/4 cups flour and 2 tablespoons sugar. Beat together yolks, 1‰ cups sugar, and warm water with an electric mixer until thick, pale, and doubled in volume, 5 to 7 minutes. Beat in vanilla, then gradually beat in flour on low speed until incorporated.


    Beat whites in a large bowl with cleaned beaters until they hold soft peaks. Add remaining 2 tablespoons sugar. Beat until whites just hold stiff peaks. Fold one third of whites into yolk mixture gently but thoroughly. Fold in remaining whites.


    Pour batter into cake pan and bake in middle of oven until pale golden and a tester inserted 1 inch from center comes out with a few crumbs adhering, 30 to 40 minutes. Turn off oven and cool cake in oven with door ajar 30 minutes. Run a knife around edge of cake and invert onto a rack. Remove pan and paper, then cool completely.


    Make filling and frosting:
    Preheat oven to 350°F.


    Toast hazelnuts in a baking pan in middle of oven until golden and skins are blistered, 10 to 15 minutes. Wrap nuts in a kitchen towel and let them steam 1 minute. Rub nuts in towel to remove loose skins (don’t worry about skins that don’t come off).


    Grind warm nuts in a food processor until they form a paste and chill until cold.


    Beat 2 cups cream with 5 tablespoons confectioners sugar with electric mixer until it holds stiff peaks. Chill until ready to assemble cake.


    Beat remaining cup cream with remaining 3 tablespoons confectioners sugar until cream just holds stiff peaks, then beat in cold hazelnut paste. Chill hazelnut filling until ready to assemble cake.


    Assemble cake:
    Trim off any loose, crusty pieces from top and sides of cake. Halve cake horizontally with a long serrated knife and remove top half. Brush bottom half with two thirds of Strega, then spread all of hazelnut filling over it. Cover with top half of cake and brush with remaining Strega. Frost side and top of cake with whipped cream.


    Freeze cake until firm, at least 3 hours. Let cake stand at room temperature 1 hour before serving, then sprinkle top with chocolate shavings.Cooks’ note:
    • If you prefer the hazelnut filling soft, let stand at room temperature an extra 30 minutes before serving.

    • Share/Bookmark

    • Roasted Sweet Potatoes with Mushrooms and Shallots Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 7:42 am

    Makes 6 side-dish servings.

    INGREDIENTS

    • nonstick vegetable oil spray
    • 1/4cup low-salt chicken broth or vegetable broth
    • 3tablespoons olive oil
    • 2tablespoons balsamic vinegar
    • 2pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch chunks
    • 10large shallots, peeled, halved through root end
    • 4bay leaves
    • 2tablespoons plus 1 teaspoon chopped fresh marjoram
    • 8ounces large fresh shiitake mushrooms, stemmed, caps quartered3tablespoons chopped fresh parsley

    DIRECTIONS Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Whisk chicken or vegetable broth, olive oil, and balsamic vinegar in small bowl. Mix sweet potatoes, shallots, bay leaves, and 1 tablespoon marjoram in large bowl. Pour half of broth mixture over and toss; sprinkle with salt and pepper. Toss mushrooms, 1 tablespoon marjoram, and remaining broth mixture in medium bowl; sprinkle with salt and pepper.

    Spread sweet potato mixture on baking sheet. Roast until potatoes begin to soften, stirring occasionally, about 30 minutes. Mix in mushrooms. Return to oven;roast until potatoes and mushrooms are tender, stirring occasionally, about 30 minutes longer. Transfer to bowl. Mix in parsley and 1 teaspoon marjoram.

    • Share/Bookmark

    Untitled Recipe

    Filed under: Recipes — Tags: , — Anna @ 6:10 am

    INGREDIENTS

    DIRECTIONS

    • Share/Bookmark

    Banana Fritters with Honey and Ice Cream Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 4:50 am

    Wemonrat Pok, an immigrant from Thailand, opened Siam House 11 years ago near the campus of Indiana University in the lively college town of Bloomington. It’s a family business — Wemonrat is the chef, and her aunt and cousin help out with the cooking. The elegant restaurant with several small dining rooms occupies a lovely old home. Thai sculptures and creaky hardwood floors add to the charm; great food and an accommodating staff keep locals coming back.

    The batter and bananas can be prepared ahead of time, leaving only the frying to do at the last minute.

    Makes 6 servings.

    INGREDIENTS

    • 1cup warm water (105°f to 115°f)
    • 1large egg
    • 2tablespoons vegetable oil
    • 1teaspoon dry yeast
    • 1cup all purpose flour
    • 1/2cup sweetened shredded coconut
    • 1tablespoon sesame seeds
    • 1/4teaspoon ground nutmeg4large bananasvegetable oil (for frying)
    • honey
    • vanilla ice cream

    DIRECTIONS Whisk 1 cup warm water, egg, and 2 tablespoons oil in large bowl to blend. Add yeast, then flour, whisking until smooth. Cover and let stand at room temperature until batter has almost doubled in volume, about 2 hours. Stir in coconut, sesame seeds, and nutmeg. Cut bananas on deep diagonal into eighteen 1/2-inch-thick slices. (Reserve any remaining bananas for another use.) Add banana slices to batter; stir gently to coat. (Can be prepared up to 1 day ahead. Cover and chill.)

    Pour vegetable oil into heavy medium saucepan to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 350°F. Insert fork into 1 banana slice and transfer to oil. Repeat with 5 banana slices. Fry until crisp and golden on all sides, about 3 minutes. Using slotted spoon, transfer fritters to paper-towel-lined plate to drain. Repeat with remaining bananas in 2 more batches. Divide fritters among 6 plates. Drizzle with honey and serve warm with ice cream.

    • Share/Bookmark
    Older Posts »

    Powered by WordPress