Category: Recipes

Posted on » by Michael » Theme:

Fleur De Sel Caramels


Fleur De Sel Caramels2008, Ina Garten, All Rights Reserved
Prep Time: 40 min Inactive Prep Time: — Cook Time: 30 min Level:
Intermediate Serves:
16 pieces of candy Ingredients
1/2 cup sugar
1/4 cup light corn syrup
1 1/2 cups heavy cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract
Directions
Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.

In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don’t stir – just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!

In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.

When the caramelized sugar is the right color, slowly add the cream mixture to the caramel – it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate until firm.

When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you’ve rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.

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Posted on » by Dana & Nancy » Theme:

Elegant Tiramisu Cookies

From http://www.dominosugar.com/

Cookies:
3/4 cup plus 1 tablespoon – Domino® Granulated Sugar, divided
1/2 teaspoon – unsweetened cocoa powder
4 oz – mascarpone cheese
1 – egg
2 teaspoons – strongly brewed coffee
2 teaspoons – coffee liqueur
1 1/4 cups plus 2 tablespoons – all-purpose flour
1 teaspoon – cream of tartar
1/2 teaspoon – baking soda
1/4 teaspoon – salt

Cheese Filling:4 oz – mascarpone cheese
1 teaspoon – coffee liqueur
1 teaspoon – coffee

Chocolate Filling:
1 cup – Domino® Confectioners Sugar
2 tablespoons – unsweetened cocoa powder
2 tablespoons – coffee
1 tablespoon – coffee liqueur

To prepare cookies:
Preheat oven to 375°F.

Combine 1 tablespoon sugar and cocoa in small bowl; set aside. Beat cheese and remaining sugar until fluffy. Add egg, coffee and coffee liqueur. Stir together flour, cream of tartar, baking soda and salt in small bowl; gradually add to cheese mixture; beat until well mixed.

Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle with sugar/cocoa topping. Bake 10 -12 minutes until lightly browned. Remove from cookie sheets while warm. Cool on wire rack.

To prepare cheese filling:Mix ingredients in small bowl; set aside.

To prepare chocolate filling:
Mix ingredients in small bowl; set aside.

To assemble:Spread cheese filling on bottom half of cookies; spread chocolate filling on remaining cookie halves. Press together to make sandwiches. Store in refrigerator.

Makes about 2 dozen cookies.

Posted on » by Dana & Nancy » Theme:

Chai Pots de creme

From Indian Home Cooking by Suvir Saran and Stephanie Lyness

serves 6

As a young teenager I spent many afternoons baking with our neighbor next door. Armed with my great love for sweets and baking skills newly acquired from my mother (who had quite a reputation as a baker), we experimented with many recipes. Some were disasters, but this recipe was one of our great successes. Spicy, creamy, and delicate, this sweet works especially well as an ending to an Indian meal; the subtle play of its sweet spice complements highly aromatic savory dishes.

Custard:
1 cup whipping cream
1 cup half-and-half
1 tablespoon loose Darjeeling or Early Grey tea
A 1-inch piece cinnamon stick, broken in half
6 green cardamom pods, pounded in a mortar and pestle just to break open the shells
5 whole cloves
A 1-inch piece fresh ginger, peeled and cut into chunks
4 black peppercorns
3 large egg yolks
1 large egg
1/4 cup granulated sugar
1/4 cup brown sugar
zest of 1 lemon

Whipped Cream:
1 cup whipping cream
4 teaspoons of granulated sugar (or 1 tablespoon, if not using garam masala)
1/8 teaspoon garam masala

Directions:
For the custard, combine the cream, half-and-half, tea, cinnamon, cardamom, cloves, ginger, and peppercorns in a medium saucepan. Bring to a boil, remove from the heat, cover, and let steep 15 minutes.

Preheat over to 325 degrees F. Line a 13 x 9 x 2-inch baking dish with a dish towel. Place six 6-ounce ramekins in the baking dish and set aside.

Combine egg yolks, whole egg, sugars, and lemon zest in the bowl of an electric mixer and beat on high speed until the mixture has thickened and leaves a ribbon trail when you lift the beaters from the bowl, about 2 minutes.

Strain the spice-infused cream into a medium bowl. With the mixer running on low speed, gradually pour the warm cream into the egg mixture and mix to combine.

Carefully divide the custard among the six ramekins and put the baking dish in the oven. Use a cup to pour enough hot tap water into the baking dish to come halfway up the sides of the ramekins. Cover the pan with aluminum foil and punch several holes in the foil to allow the steam to escape. Bake until the custards are just set and the centers still jiggle when shaken, about 30 minutes.

Remove the ramekins from the hot water and let cool on a rack. (Turn off the oven and let the water in the baking dish cool before removing it from the oven.) Then chill until completely cold.

For the spiced whipped cream, beat the whipping cream with the sugar and garam masala, if using, in a medium bowl to soft peaks. Spoon a dollop of this spiced cream on top of each chilled custard and serve.