Day Recipe Food Community

June 12, 2009

Buckwheat Pepper Crisps Recipe

Filed under: Recipes — Tags: , , , — Anna @ 11:49 pm

Active time: 1 hr Start to finish: 2 hr

Makes about 5 dozen crackers.

INGREDIENTS

  • 3/4cup all-purpose flour
  • 1/4cup buckwheat flour
  • 1tablespoon sugar
  • 1teaspoon baking powder
  • 1teaspoon salt
  • 1teaspoon black pepper
  • 1/2stick (1/4 cup) unsalted butter, softened
  • 1large egg at room temperature for 30 minutes
  • 1cup whole milk at room temperature
  • vegetable-oil cooking spray (or use nonstick baking sheets)

DIRECTIONS Preheat oven to 350°F.

Whisk together flours, sugar, baking powder, salt, and pepper in a bowl.

Blend butter, egg, and milk in a blender until combined. Add flour mixture and blend just until smooth.

Drop level teaspoons of batter 4 inches apart (about 9 mounds) on a large baking sheet sprayed lightly with cooking spray. Spread each mound into a 3 1/2- to 4-inch round with back of a spoon.

Bake first batch in middle of oven until golden in spots, 8 to 10 minutes. Immediately transfer crisps with a thin metal spatula to a rack to cool. Form more rounds on another sprayed baking sheet while first batch is baking, then continue to make crisps, baking 1 sheet at a time. (Cool baking sheets between batches.)

Cooks’ note:
• Crisps keep, layered between sheets of wax paper, in an airtight container at room temperature 2 weeks.

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Sour Milk Corn Bread Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 10:48 pm

Makes 1 loaf.

INGREDIENTS

  • 2 cups sour milk
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup all-purpose flour, sifted
  • 1 1/2 cups cornmeal, sifted
  • 1/4 cup shortening melted

DIRECTIONS In a mixing bowl blend the milk with the baking soda. In a separate bowl beat the eggs. Add the salt and sugar. Blend in the milk mixture, flour, and cornmeal. Stir in the melted shortening. Mix lightly but thoroughly.


Pour the batter into a hot, greased shallow baking pan. Bake at 375° for about 25 to 35 minutes or until golden.by Elizabeth McKeon, Ralph Gevirtz, and Julie Bandy,

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Lemon Cream Pie Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:51 pm

I’ve always found lemon curd too sweet and heavy on its own. Folded into
whipped cream, however, it makes a wonderful pie filling.

Makes one 9-inch pie, or 6 to 8 servings.

INGREDIENTS

  • 6 large eggs
  • 3/4 cup sugar
  • 2 teaspoons grated lemon zest
  • 3/4 cup fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
  • 1 cup heavy cream, chilled
  • 1 prepared crumb crust

DIRECTIONS 1. Combine the eggs, sugar, and lemon zest in a heavy medium-size saucepan
and whisk the mixture until it is smooth. Add the lemon juice and butter and
cook the mixture over medium heat, whisking constantly, until it is
thickened, 7 to 9 minutes. Do not allow the mixture to come to a boil.

2. Pour the lemon curd through a fine mesh strainer into a glass bowl. Cover
the surface with plastic wrap. Refrigerate the lemon curd until it is cold
and thick, at least 3 hours and up to 3 days.

3. In a medium-size mixing bowl using an electric mixer, whip the heavy cream
until soft peaks form. Gently fold the whipped cream into the lemon curd and
scrape the filling into the prepared pie shell. Cover the pie with plastic
wrap and refrigerate it until the filling is completely set, at least 6 hours
and up to 1 day.

Choosing a crust
My favorite crust for this pie is vanilla wafer crust.

Dressing it up
Spoon some raspberry coulis onto dessert plates, place pieces of pie on top,
and scatter kiwi slices on top of and around the slices of pie.

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Rich Chocolate Sponge With Lashings of Clotted Cream, Summer Berries & Kiwi

Filed under: Recipes — Tags: , , , , , , , , , , — @ 5:27 pm

A few days ago, I had to make a cake to take to a family dinner. It couldn’t be just any ordinary cake, but one which was both delicious & beautiful to look at…..this is what I made!

choc cake 6

choc cake 3

Serves 8-10.

INGREDIENTS:

  • 8oz margarine, softened
  • 6oz granulated sugar
  • 8oz self raising flour
  • 1 1/2 teaspoons of baking powder
  • 4 tablespoons of cocoa powder (best quality, unsweetened)
  • 3 large eggs, preferably free range
  • 4-5 tablespoons of water

 

DECORATION:

  • 2-3 cups of fresh strawberries
  • 2  1/2 cups of clotted cream
  • 10 fresh raspberries
  • 3 kiwi fruits
  • 1 tablespoon granulated sugar
  • Organza ribbon (optional!)

 

DIRECTIONS:

  1. The night before you are due to make the cake, wash & hull the strawberries. Cut them into quarters & then place them in a bowl with the suagr. Mix well then cover & place in the fridge overnight.
  2. To make the cake, beat the margarine & the sugar together. Add the baking powder & the cocoa powder. Mix well.
  3. Next add the eggs & beat well before adding the flour. Mix very well to ensure that there are no pockets of flour, then mix in the water.
  4. Grease a springform / loose-bottomed cake tin (approx 12″ in diameter). Pour in the cake batter & level off.
  5. Place in a preheated oven at 180c & cook for 45 minutes.
  6. Remove from the oven once cooked & allow to cool in the tin for 5-10 minutes before releasing from the tin & cooling completely on a wire cooling rack.
  7. Once the cake is completely cool, you can decorate it.
  8. To decorate the cake, pile the strawberrries in the centre of the cake. Around the empty edge of the cake, carefully spread the clotted cream.
  9. Peel & then sklice the kiwi fruit & lay them in a circle around the cake to partially cover the clotted cream.
  10. Finally, dot the fresh raspberries around the strawberry centre.

 

TIPS:

  1. To make this cake even more beautiful, why not pipe a few swirls of whipped cream around the border.
  2. If you cannot find any clotted cream, just whip double cream until it is very stiff.
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Steamed Vegetables and Aioli Recipe

Filed under: Recipes — Tags: , , — Anna @ 2:56 pm

Makes 6 servings.

INGREDIENTS

  • 2 large egg yolks
  • 1/4 cup freshly squeezed lemon juice
  • 4 cloves garlic, minced
  • salt and freshly ground black pepper, to taste
  • 3/4 cup extra-virgin olive oil
  • steamed cut-up fresh vegetables (such as red-skinned potatoes, carrots, zucchini, yellow squash, broccoli, cauliflower, and green beans)
  • 6 hard-boiled eggs, halved

DIRECTIONS Combine yolks, lemon juice, garlic, and pepper in a blender. With blender running, slowly drizzle in olive oil, and blend until an emulsion forms. Taste and season with salt and pepper. Place bowl of aïoli on platter. Surround with vegetables and eggs.

• Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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Tomato-Coriander Bruschetta Recipe

Filed under: Recipes — Tags: , , , — Anna @ 1:25 pm

Steve Silverman of South Burlington, Vermont, writes: “In my cooking I tend to be very quick and health-conscious. During the summer, my wife, Mary, and I usually grill chicken or fish and make salads. I’ll use whatever fresh vegetables and ingredients I have on hand and come up with a wonderful meal for the two of us.”

Serve this party appetizer with the toasted-baguette rounds or your favorite crackers. You can also double the tomato topping for a great pasta salad.

Makes 8 to 10 servings.

INGREDIENTS

  • 2tablespoons whole coriander seeds212-ounce bags or baskets cherry tomatoes, stemmed
  • 1/4cup extra-virgin olive oil
  • 2garlic cloves, minced
  • 1/2teaspoon dried crushed red pepper
  • 4teaspoons chopped fresh marjoram1sourdough baguette, cut crosswise into 1/2-inch-thick rounds

DIRECTIONS Preheat oven to 400°F. Stir coriander seeds in heavy small skillet over medium heat until aromatic, about 1 minute. Cool seeds 10 minutes. Place in plastic bag; crush coarsely with mallet.

Combine tomatoes, olive oil, garlic, and crushed red pepper on rimmed baking sheet; toss to blend. Sprinkle generously with salt. Bake until tomatoes are golden brown and soft, about 15 minutes, then broil until brown in spots, about 2 minutes. Mix in coriander and marjoram. Cool topping on sheet 15 minutes.

Arrange bread slices on baking sheet. Bake until just beginning to color, about 5 minutes. Mound tomato topping on toasts. Arrange on platter and serve.

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Peach and Pistachio Frangipane Tart Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 12:03 pm

Frangipane is a classic pastry filling made with ground almonds. Here, pistachios are used instead.

Makes 8 servings.

INGREDIENTS

  • crust
  • 1 1/4cups all purpose flour
  • 1/3cup sugar
  • 1/4teaspoon salt
  • 6tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 3tablespoons (or more) ice water
  • 1large egg yolk

    filling

  • 1/2cup plus 2 tablespoons shelled natural unsalted pistachios (about 3 ounces)
  • 1/4cup plus 1 tablespoon sugar
  • 2teaspoons grated orange peel
  • 1/8teaspoon baking powder
  • 3tablespoons unsalted butter, room temperature
  • 1large egg
    1 1/2pounds peaches (about 4 large), peeled, halved, pitted, each half cut into 4 slices
    3tablespoons strained apricot jam

DIRECTIONS For crust:

Mix flour, sugar, and salt in processor. Add butter; using on/off turns, cut in until coarse meal forms. Add 3 tablespoons ice water and egg yolk; process until moist clumps form, adding more ice water by teaspoonfuls if mixture is too dry. Gather dough into ball and flatten into disk. Wrap in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.)

Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold in overhang and press, forming double-thick sides. Chill 30 minutes.

Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until light brown around edges, about 20 minutes. Remove foil and beans. Bake crust until golden brown, about 15 minutes longer. Cool 10 minutes. Maintain oven temperature.

For filling:

Process 1/2 cup pistachios, 1/4 cup sugar, orange peel, and baking powder in processor until nuts are finely ground, scraping down sides occasionally. Add butter and egg; process until blended. Spread frangipane evenly over bottom of crust.

Toss peaches with remaining 1 tablespoon sugar in large bowl to coat. Arrange peach slices, rounded side down, in concentric circles atop frangipane, pushing slightly to adhere. Bake until frangipane is puffed and golden in center, about 55 minutes. Cool tart to room temperature.

Melt apricot jam in heavy small saucepan over medium heat. Brush warm jam over peaches. Chop remaining 2 tablespoons pistachios and sprinkle over top. Cut tart into wedges and serve.

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Hot Chocolate and Grand Marnier “Cupcakes” Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 9:57 am

Chef Ludovic leFebvre writes: “I’m looking forward to the opening of my restaurant, Ludo, this fall. It’s going to be different from the elaborate French cuisine I’ve done in the past: People are interested in lighter and healthier foods now, and I want my cooking to reflect that. For me, that means using the best ingredients in simple ways.

“Before coming to America, I apprenticed with some of France’s best chefs, like Marc Meneau and Alain Passard. I was lucky to have such great teachers, but after two years of working 17-hour days, it was time for a change. Moving to Los Angeles definitely altered my work habits. My days in the kitchen are shorter, and there’s more opportunity to enjoy cooking at home. ”

Ideal for a party, these soft-center soufflé cakes can be prepared the night before, then baked in less than ten minutes.

Makes 12.

INGREDIENTS

  • 6ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 2tablespoons (1/4 stick) unsalted butter1/2cup sugar
  • 2large eggs
  • 2large egg yolks
  • 2tablespoons grand marnier or other orange-flavored liqueur
  • 1/4cup all purpose flourlightly sweetened whipped cream

DIRECTIONS Line 12-cup muffin pan with muffin papers. Combine chocolate and butter in heavy small saucepan; stir over medium-low heat until melted and smooth, about 1 minute. Remove saucepan from heat.

Using electric mixer, beat sugar, eggs, egg yolks, and liqueur in large bowl until thick ribbon falls when beaters are lifted, about 5 minutes. Sift flour over; using rubber spatula, gently fold in flour. Fold in chocolate mixture. Divide batter among muffin papers. Cover and chill until cold and firm, at least 25 minutes. (Can be made 1 day ahead. Keep chilled.)

Preheat oven to 400°F. Bake cupcakes in papers on baking sheet until tops are puffed and cracked and tester inserted into center comes out with moist batter attached, about 7 minutes. Serve cupcakes with whipped cream.

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Chocolate Souffle Recipe

Filed under: Recipes — Tags: , , — Anna @ 8:32 am

Makes 2 to 4 servings.

INGREDIENTS

  • 1/3cup sugar plus additionalfor sprinkling
  • 5oz bittersweet chocolate(not unsweetened), chopped
  • 3large egg yolks at room temperature
  • 6large egg whites
  • accompaniment:lightly sweetened whipped cream
  • special equipment:a 5 1/2- to 6-cup glass or ceramic soufflé dish

DIRECTIONS Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess. Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen). Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly. Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.Cooks’note:
• Soufflé can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch soufflé), at room temperature.

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Butter-rum Baked Apples Recipe

Filed under: Recipes — Tags: , , — Anna @ 12:52 am

Try these baked apples topped with
a scoop of vanilla ice cream.


Active time: 15 min Start to finish: 40 min

Makes 4 servings.

INGREDIENTS

  • 4golden delicious appleswith stems
  • 1/3cup packed light brown sugar
  • 1/4cup dark rum
  • 2 1/2tablespoons unsalted butter
  • 4(2- by 1/2-inch) strips fresh lemon zest
  • 4whole cloves

DIRECTIONS Preheat oven to 450°F.

Cut off top third of each apple and reserve. Scoop out seeds and some of flesh from apples using a melon-ball cutter or round teaspoon measureto form a cavity (do not puncture bottoms). Stand apples in a buttered baking dish just large enough tohold them.

Heat remaining ingredients in a small saucepan over moderate heat, stirring, until sugar is dissolved. Poursome of syrup into cavity of each apple and remainder into baking dish. Return apple tops to apples and cover dish loosely with foil.

Bake in middle of oven until apples are tender, 25 to 30 minutes.

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