Chocolate Banana Cinnamon Infused Jam

I feel like i won't be able to say enough how this makes my mouth water, but.. just think: opposite reaction of avocados ;)

BY COCO COOKS [*adapted from French Pastry School] (CocoCooks.blogspot.com)
(makes 6 half pint jars)
1 1/2-2 lbs bananas very ripe( black)
1 cup fresh orange juice
1/2 cup dark chocolate
3 1/2 - 4 cups sugar
1vanilla bean or 1/2 tsp extract
1 cinnamon stick
2 tbsp rum
Directions:
1) In a heavy bottomed sauce pan combine sliced bananas, orange juice,sugar , vanilla( pod split open and scraped), & cinnamon stick.
2) Cook until translucent(make it either lumpy or more refined).
3) Add chocolate( break it up a bit and melt a bit in microwave).
4) Remove from heat and cover & let rest overnight.
5) The following day bring to a boil. Jam should hit 65Brix (or for us home cooks until it forms like a raindrop on car rather than tar).
6) Place in sterilized jars/lids, seal and turn over. Let rest & cool overnight.
7) Process according to your canner instructions. (In class we learned you can process in a dishwasher. Just run it through the first wash cycle - not the complete one. Its an effective method method that has enough heat to seal the jams)

http://cococooks.blogspot.com/2009/07/chocolate-banana-cinnamon-infused-jam.html

Avocado Shake

To be honest, i loathe avocadoes. HOWEVER, i have plenty of friends who think that makes me crazy. so for those Advocado Aficionados... enjoy :)

BY EATING CLUB VANCOUVER (EatingClubVancouver.com)
Avocado
Condensed Milk
Ice
Milk
Directions:
1) Add avocados into a blender, add condensed milk, ice (to make the shake cold), and enough milk to make the blender's job easier. It's a thick concoction; almost thick enough to be able to hold over one's head. Almost.

**NOTE: A spoon is needed. A straw isn't cut out for the job.

http://www.eatingclubvancouver.com/2009/05/avocado-and-condensed-milk-three-ways.html

Fruit-Filled Chocolate Meringues

adding a fruit concoction to delicious meringues = brilliant! i love that they're strawberries in chocolate meringues as well; although, i am sure you could do any mix of flavors :)

BY JESSICA DENISE STEINMETZ (BellaOnline.com)
(makes 6 servings)
2 egg whites at room temperature
1/4 tsp. cream of tartar
Dash salt
1/2 cup sugar
1/2 tsp. vanilla extract
2 Tbsp. cocoa powder
3/4 cup fresh or frozen strawberries, halved or quartered depending on size
3/4 cup fresh or frozen whole raspberries
FOR GARNISH:
1 Tbsp. superfine or confectioners' sugar
Directions:
1) Preheat oven to 275 degrees.
2) Line cookie sheets w/parchment paper.
3) In mixing bowl, beat egg whites with cream of tartar, vanilla & salt until soft peaks form (tips of peaks will curl over when beaters are removed).
4) Beat in sugar a little at a time until soft peaks form (peaks will remain upright when beaters are removed).
5) Sprinkle cocoa over top & fold in gently.
6) Drop meringue by 1/4 cup portions onto parchment paper that has been lightly coated with cooking spray.
7) Indent center of each with back of tablespoon.
8) Bake 45min or until dry to touch. Remove & cool.
9) When completely cooled, store in air-tight container to prevent meringues from becoming soggy before serving time.
TO SERVE:
10) Fill center of each meringue with mixture of fruit so berries mound slightly.
11) Lightly dust fruit with sugar to garnish. If confectioners' sugar is used, sift lightly over berries using small strainer & spoon to move sugar through strainer. This technique achieves light dusting desired.

http://www.bellaonline.com/articles/art7349.asp

Figs in Wine

One of these days I will own a fig tree, until then I'll dream & find wonderful figgy recipes :)
FROM BELLA ONLINE (BellaOnline.com)
2 Cups dry white figs (12oz) (These should be soft, not hard and dry)
2 Cups red wine (merlot or pinot noir)
Directions:
1) Place the figs in a deep glass or ceramic bowl.
2) Pour the wine over the figs, covering them.
3) Cover the bowl with plastic wrap & place in the refrigerator for at least 24hrs.
4) Cool before serving.
TO SERVE:
5) Slice the figs in halves & quarters.
*NOTES: - If you are in a hurry, poach the figs in the wine for 20min or so, instead of putting them in the fridge for a day, until the figs swell
-You can fancy this recipe up by adding a cinnamon stick or vanilla bean to the wine.

http://www.bellaonline.com/articles/art6969.asp

Sweet Fruit Kabob

Simple & Perfect for outdoor summer bbq. & won't hurt that beach body either :)

BY ANIMATO (betterrecipes.com)
(makes 6-8 servings)
3 bananas, thick slices
2 Bartlett pears, sliced into thick wedges
2 granny smith apples, sliced into thick wedges
2 peaches, sliced into thick wedges
1 fresh pineapple cubed
MARINADE:
1 cup grapefruit juice
1/2 cup honey
3/4 tsp chopped fresh mint

Directions:
1) Combine juice, honey, & mint.

2) Marinate fruit for at least 30min.

3) Place fruit on skewer, alternating types.

4) Grill or broil for 6-8 min.

5) Baste with marinade as needed.

**NOTE: The family has fun assembling. Little ones will need help cutting. Other juices can be substituted for marinade & the mint left out.

http://dessert.betterrecipes.com/sweet-fruit-kabob.html

Gluten-Free Cheesecake Crust

Try using Macaroon Crumbs instead of GF version of Graham Crackers for your Cheesecake Crust :) a fabulous idea from Dorie Greenspan @ SeriousEats.com

http://www.seriouseats.com/recipes/2008/04/creamy-cream-cheese-cheesecake-for-passover-recipe.html

Slippery-Slidey Cinnamon-Espresso Cup Custard

Creamy desserts are totally wonderful, & for those coffee nuts, i'm sure you'll love this flavor :)

BY DORIE GREENSPAN (SeriousEats.com)
(makes 4 servings)
1 3/4cups whole milk
2-3tsp espresso powder (2tsp gives you a mild espresso flavor)
1/2tsp cinnamon
3 large eggs, preferably at room temperature
1/2cup sugar
Directions:
1) Center a rack in the oven & preheat the oven to 325F.
2) Butter four 6-oz custard cups (or coffee cups) & find a roasting pan that's large enough to hold them; line the roasting pan w/a double thickness of paper towels to keep the cups from sliding. Have a kettle of very hot water at the ready.
3) Bring the milk just to the boil & stir in the espresso powder & cinnamon, stirring until they are dissolved.
4) Remove the pan from the heat & keep at hand.
5) Whisk together the eggs & sugar until the sugar is dissolved & the mixture is pale. (You can do this by hand or w/a mixer.)
7) Mixing without stop, add just a little of the milk—you don't want to the heat to shock the eggs.
8) When you've got about 1/4cup of the milk in (& the eggs are tempered), you can add the rest in a slow, steady stream.
9) Mix gently so you don't create too much foam.
10) Strain the custard into a measuring cup w/a spout & skim off all the foam that's on the top (even though you mixed gently); divide the custard evenly among the four cups.
11) Place the cups in the prepared roasting pan, set the pan in the oven & very carefully fill it w/hot water to come halfway up the sides of the cups.
12) Bake the custards about 45min, or until they're jiggly only in the center when you tap them lightly.
13) Remove the cups to a rack & cool to room temperature. Chill, covered, for at least 2hrs before serving.
TO SERVE:
14) Serve the custards in the cups or unmold onto small plates by running a knife around the edge of the cup to break the seal.

http://www.seriouseats.com/recipes/2007/10/baking-with-dorie-slipperyslidey-cinnamonespr.html

Limoncello Semifreddo w/Strawberries

Summer is just around the bend & this fabulous dessert looks like just the thing to gulp down on a sunny day :)

BY DEBBIE MAJOR (DelicousMagazine.co.uk)
(makes 8 servings)

4 large very fresh eggs
75g caster sugar
500ml double cream
150ml limoncello, plus extra 4 tbsp
1kg small strawberries, hulled & halved
Finely grated zest of 1 large lemon

2 1/2 tbsp lemon juice
4 tbsp icing sugar
Directions:
1). Separate the eggs into 2 large mixing bowls.

2) Add the sugar to the egg yolks & beat for a few minutes w/an electric hand whisk until pale & thick.
3) In another bowl, whip the cream to soft peaks. Using clean beaters, whisk the egg whites to stiff but not dry peaks.
4) Fold the cream into the egg yolks, then fold in 150ml limoncello.

5) Carefully fold in the egg whites.

6) Spoon the mixture into a shallow 2.5-litre serving dish, about 5cm deep, cover with cling film & put in the freezer until needed – at least 7-8hrs.
7) About 20min before serving, put the strawberries into a bowl.

8)Add the lemon zest, lemon juice, the icing sugar & the extra 4tbsp limoncello. Gently stir together, cover & chill for 20min.
TO SERVE:

9) Scoop large spoonfuls of the semifreddo onto dessert plates & spoon some of the strawberries alongside.
**NOTES: Serve immediately as semifreddo melts faster than normal ice cream.

Contains raw egg

http://www.deliciousmagazine.co.uk/recipes/Limoncello_semifreddo_with_strawberries_1700

Vanilla Pannacotta w/Rhubarb Recipe

After a long absence in study land, have decided to come back with a recipe bang.. or at least with some some more fabulously delicious naturally gluten free recipes :D ENJOY!

BY ANGELA BOGGIANO (DeliciousMagazine.co.uk)
(makes 2 servings)
1½ gelatine leaves
30ml milk
1 vanilla pod, split & seeds scraped
200ml double cream
1 orange
35g icing sugar
100g forced rhubarb, chopped
4 tbsp caster sugar
Directions:
1) Soak the gelatine leaves in small bowl of cold water for 5min.
2) Meanwhile, place the milk, vanilla pod & seeds and half the cream in a small pan w/a strip of orange zest. Gently bring to the boil & simmer for 4-5min until thickened.
3) Squeeze the water from the gelatine leaves & beat into the cream.
4) Set aside to cool, then discard the vanilla pod & peel.
5) Whip the remaining cream w/the icing sugar until thickened, then fold into the cooled cream.
6) Pour into 2 x 120ml dariole moulds & chill for at least 2hrs to set.
7) Meanwhile, put the rhubarb in small pan w/the caster sugar & the remaining grated zest and juice from the orange.
8)Gently heat until the rhubarb is tender, then cool.
9) Dip the pannacottas in warm water, turn out onto plates & serve w/the rhubarb.

Nutritional info
Per serving: 703kcals
54.3g fat (33.8g saturated)
3.5g protein
53.3g carbs
50.6g sugar
0.1g salt

http://www.deliciousmagazine.co.uk/recipes/Vanilla_pannacotta_with_rhubarb___4166

Mustache Monday- Craig Stadler

March 24, 2009

By Lindsay Britton

Craig Stadler and his mustache won the Masters in 1982.
After winning that illustrious title he settled in to a life of having a mustache and being better than you. And while Stadler has 29 professional wins under his belt, it is safe to say that he wins everyday because his life’s work entails facial hair grooming and swinging a golf club.

Today Stadler plays on the Champions Tour, which I thought was an elite “mustache only” league. Turns out that such a thing doesn’t exist. This day is effectively ruined

http://blog.ingamenow.com/2009/03/23/mustache-monday-craig-stadler/

Chocolate Nut Truffle

i have been seduced by this gorgeous photo & idea of delicious chocolate & nuts combined into a fabulous snack. yummy!

FROM ANNE'S FOOD (annesfood.blogspot.com)
(suitable for a dish of approx. 23x33 cm)
FOR THE NUT BOTTOM:
125g pecan nuts
125g hazelnuts
50g pistachio nuts
150ml sugar
75g melted butter
FOR THE TRUFFLE:
300g dark chocolate
300ml cream (heavy, whipping, double - 35-40% fat content is what you want)
125g unsalted butter, at room temperature
4 egg yolks
Directions:
FOR THE NUT BOTTOM:
1) Crush the nuts coarsely in a food processor.
2) Mix w/sugar & melted butter.
3) Press out into a large dish (23*33 cm) that you have lined with foil or paper. Let cool completely.
FOR THE TRUFFLE:
4) Chop the chocolate & place in a large bowl.
5) Bring the cream to a boil & pour it over the chocolate. Stir until smooth.
6) Add the butter and the egg yolks, & stir until everything is completely mixed.
7) Pour this on top of the nut bottom, cover w/plastic and place in the freezer.
8) Thaw before serving (or cutting) but not completely - it should still be cold and firm.
TO TOP:
You can use anything to top it really - I used finely crushed freeze-dried berries, but a little pinch of chilli flakes would be nice, sea salt is always good, a sprinkling of finely ground nuts wouldn't hurt, or by all means just leave it plain. We've had leftover pieces with coffee, or for a slightly more fancy dessert, with a side of a simple raspberry sauce. (Mash raspberries with some powdered sugar.) All good. Very good.

http://annesfood.blogspot.com/2007/01/chocolate-nut-truffle.html

Caramelized Apples & Pears

this looks so delicious i wish i hadn't already eaten my food budget of the week.. mmm :)

ANNE'S FOOD (annesfood.blogspot.com)
(make 2 servings)
1 apple
2 small pears
40g sugar (any kind: white, brown, vanilla, muscovado)
1 cinnamon stick
1/2tsp whole cloves
1/2tsp whole black pepper
2 whole star anise
10g buttersplash of calvados or brandy (optional)
75ml apple juice
Directions:
1) Peel & core the apple & pears, & cut them into wedges.
2) Sprinkle the sugar in a large frying pan & place it over high heat until the sugar starts to melt & brown.
3) Add the spices & the butter, & don't stir - just shake then pan gently to mix the sugar & butter.
4) Lower the heat a little, too. Add the fruit.
5) Fry for 5-6min, turning almost constantly, until the fruit is softened & has a nice, caramelized surface.
8) Add a splash of brandy or calvados if you've got it - watch out, it might catch on fire.
9) Add the apple juice & cook until it's reduced to a syrupy sauce.
10) Remove the spices - or not - & serve it w/custard or vanilla ice cream.

**NOTE: The spices are great here - but if you want to make sure you don't accidentally bite into a peppercorn, you better count how many you put in & fish all of them out before serving. Just saying.

http://annesfood.blogspot.com/2008/04/caramelized-apples-pears.html

Predicting the Winners & Losers of the NCAA Tournament.

March 18, 2009
by Lindsay Britton

With so much talk of the favorites, top seeds, and possible Cinderella’s in this year’s NCAA tournament, why not take a look at some of the real winners and losers of the next few weeks?

Winner: You.
Loser: Your boss /The American Workplace.
Face it, you’ll phone in sick on Thursday and Friday so that you can watch 16th seeded teams lose by 50. In fact, you’re probably on WebMD right now looking for an obscure medical condition to claim. Although the typical cold and flu excuses will probably work, in situations like these I always play it safe and fake my own kidnapping. But, the police tend to follow up on “incidents” like that, so be sure to prepare a good back story. Just something to be aware of. CBS is even broadcasting some games live online, ensuring that workplace production will hit an all-time low. Hey, what recession?

Winner: Face/body paint companies.
Loser: People who wear face/body paint.
Unless your name is Bobo the Clown, you have no business wearing face paint to a sporting event. Ditto for team logo stickers/decals/whatever on your face. Cheerleaders (female) are exempt, but no one else, especially not the 400-pound Michigan fan who thinks maize and blue body paint is an acceptable substitute for a shirt. It isn’t. Nothing makes me happier than when face-painted idiots break down and start crying because their team lost. But hey, I guess if self-respect is out of your price range you can always buy some more face paint.

Winner: The city of Detroit, for hosting the Final Four
There’s no real loser here, but how often do Detroit and “Winner” appear on the same line?

BONUS!!! Bold tournament prediction: Your team will lose. Yes, yours. Take off the face paint

http://blog.ingamenow.com/2009/03/18/predicting-the-winners-and-losers-of-the-ncaa-tournament/.

Strawberries in Hibiscus & Vanilla Syrup

Not only does this recipe sound delicious, but the idea of letting something macerate, and vigorous boils is so cute :D

FROM CHEZ PIM (ChezPim.com)
500g or 2 pints of strawberries
2cups of water
½cups of sugar (if your berries are not very sweet you can add more sugar)
1cup of dry hibiscus flowers (called Jamaica at Mexican markets)
1 pod of vanilla bean (tsp of vanilla extract will do in a pinch.)
Directions:
1) In a small sauce pan, add the water, sugar & bring it to a vigorous boil.
2) Turn off the heat. Add the dry hibiscus & the vanilla pod (halved and scraped into the pot.) Stir well. Set aside to let the hibiscus & vanilla macerate in the syrup
3) Wash & dry the strawberries & cut into quarters. Set aside.
4) When the hibiscus syrup cools down completely, strain it into a large bowl.
5) Add the berries to the bowl & toss gently.
6) Cover & refrigerate for at least 1hr before serving. Can be served by itself or as on top of vanilla ice cream.

http://chezpim.typepad.com/blogs/2007/04/strawberry_in_h.html

Orange & Lychee in Ginger Syrup (Loy Gaew)

Currently in love with ginger tea.. so this sounds especially fantabulous :)

FROM CHEZ PIM (ChezPim.com)
(makes 8 servings)
3cups sugar
1tsp salt
1 5-inch piece ginger, peeled and thinly sliced
1/4cup tightly packed shredded fresh (or frozen & defrosted) coconut
6 medium oranges, peeled and sectioned(You can use a mix of oranges & kamquats or any other citrus.)
2 1/2 cups peeled & seeded fresh lychees, or 2 20-ounce cans lychees, drained
Handful of chopped mint (optional)
3cups crushed ice
Directions:
1) In a small saucepan, combine the sugar, salt, ginger & 4 cups of water.
2) Bring to a boil, then reduce heat to low & simmer until the liquid is reduced by half, about 20 minutes. Set aside to cool.
3) In a skillet (or wok) over medium-low heat, toast the coconut, tossing until evenly toasted. Spread on a plate to cool.
4) In a large bowl, combine the oranges & lychees.
5) Remove & discard the ginger from the syrup & pour the syrup over the fruit.
6) Mix in the mint & chill.
TO SERVE:
7) Spoon the fruit mixture into 8 small bowls. Add about 2tbsps crushed ice to each bowl and top w/ toasted coconut. Serve immediately.

http://www.chezpim.com/blogs/2007/03/cold_orange_and.html

Oven-baked Toffee Apples(Ahjus küpsetatud õunad mandli-iirisekattega)

i am a big fan of these estonian desserts using potato flour.. and of the looks of these scrumptious apples...mmmm :)

FROM NAMI-NAMI (Nami-Nami.blogspot.com)
(makes 4-6 servings)
5-6 large firm apples
TOFFEE-ALMOND TOPPING:
50g almond slices
50g unsalted butter
200ml soft brown sugar
100ml whipping or double cream
1tbsp potato flour
Directions:
1) Pre-heat oven to 200 C / 400 F
2)Peel the apples (optional*), halve & core them. Fit them snugly into a buttered oven-dish, cut-side down.
3)Mix brown sugar & potato flour in a small saucepan, add butter, almond slices, & cream, & bring slowly to the boil, stirring regularly.
4) Spoon the toffee mixture onto the apples.
5) Bake in the middle of oven for 20-30min (cooking time depends on the apples), until apples are cooked & toffee topping has thickened.
6) Cool a little & serve with ice cream.

**NOTES: In general, I tend not to peel apples from my mum's or grandma's garden, or apples from a reputable organic source. However, peeling apples beforehand makes for neater presentation and easier eating afterwards.

http://nami-nami.blogspot.com/2008/09/oven-baked-toffee-apples.html

Raisin Fruit Soup (Rosinakissell)

raisins were my childhood treat, so this sounds like a delicious way to liven up an old favorite :)

FROM NAMI-NAMI (Nami-Nami.blogspot.com)

(makes 4 servings)

200g seedless raisins
1.5L of water
sugar, to taste
1 cinnamon stick
3tbsp potato starch or cornstarch/cornflour
Directions:
1)Wash the raisins & soak in a bowl of boiled water overnight (the latter is not absolutely necessary, but it shortens the cooking period).
2)Place raisins & water into a saucepan & bring into a boil.
3) Season with sugar (careful here, as raisins are naturally sweet), throw in a cinnamon stick.
4) Simmer on a medium heat until raisins are all plump & softened.
5) Mix the starch w/some cold water & pour into the raisin soup, whisking constantly to avoid clumps. (If using potato starch, remove the saucepan from the heat the moment it starts to bubble lightly again. If using corn starch/cornflour, bring into a boil & simmer for couple of minutes.)
6) Pour into dessert bowls & sprinkle some sugar on top.
7) Serve with whipped cream, curd/farmer's cheese cream or softened vanilla ice cream.

http://nami-nami.blogspot.com/2009/03/rosinakissell-aka-raisin-fruit-soup.html

Dr Pepper Peanut Brittle

i am not one for promoting a brand; however, i thought it was just a super neat ingredient. and the idea of using soda in candy reminded me of a float :)

BY HOMESICK TEXAN (HomesickTexan.blogspot.com)

(makes 1 1/2 pounds)
1 1/4cups of sugar
3/4cups of butter
1 1/2tsp of salt
1/2tsp of cayenne
1/4cup of Dr Pepper
2cups roasted & salted peanuts, shelled
1/2tsp of baking soda
Directions:
1. Line a baking sheet w/parchment paper.
2. Combine all the ingredients except for the baking soda in a pot, cook on medium heat & bring to a boil stirring often.
3. When the temperature reaches 290 degrees, remove from heat & stir in soda. Mixture will foam up & double in size.
4. Spread mixture thin on baking sheet using a silicone spatula.
5. When mixture cools and hardens (about half an hour), break into pieces & serve.

http://homesicktexan.blogspot.com/2008/06/dr-pepper-and-peanuts.html

Mrs. Jackson’s Pralines

i think the last time i had pralines was in mexico of all places.. so delicious! :)

FROM HOMESICK TEXAN (HomesickTexan.blogspot.com)
2cups of white sugar
2cups of brown sugar
2tsps of vanilla
6tbsps light corn syrup
4cups pecans
1 heaping tbsp of butter
2/3cup milk
Directions:
1. Mix all ingredients very well in a cold pan.
2. Turn stove on medium high heat, & when mixture comes to a boil, cook & stir for 4mins. (If you use a candy thermometer, temperature should be 234F.)
3. Remove from heat.
4. Stir for about one minute or until mixture is not so glossy.
5. Spoon pralines onto trays lined w/foil or parchment paper. Let cool for about 20min & remove.

**Note: The recipe calls for corn syrup and if you live in a part of the world where corn syrup isn’t sold, or just don’t want to cook with it, I have to say the recipe works equally well with Lyle’s Golden Syrup as a replacement for the corn syrup, used in equal measure.

http://homesicktexan.blogspot.com/2007/12/praise-pralines.html

Baked Apples w/Cinnamon Cream

i wish i had more than a picture of apples because this dessert sounds incredible... ooh & it might have given a hint as to whether they meant grapes or raisins by sultanas, but it could be interesting w/either. let me know what you find out :)

BY MERRILEES PARKER (bbc.co.uk)
(makes 4 baked apples)
50g/2oz unsalted butter
50g/2oz caster sugar
finely pared zest of a lemon
2tbsp sultanas
150ml/¼pint of dessert wine
4 crisp apples, such as Granny Smith, cored
150ml/¼pint of double cream
1tbsp caster sugar
1tsp cinnamon
Directions:
1) Preheat the oven 170C/350F/Gas 3.
2) Place 50g/2oz of the butter, sugar, lemon zest & sultanas in a bowl. Mix well to combine.
3) Spoon the butter mixture into the apples. Stand the apples in an ovenproof baking dish & pour over the dessert wine.
4) Cover the dish w/foil & bake for 25-30min. The apples should be beginning to soften.
5) Remove the foil & cook for a further 15-20min, when the apples should be completely soft & beginning to brown.
6) Meanwhile whip the cream w/sugar & cinnamon.
7) Serve the apples straight from the oven w/spoonfuls of whipped cream.

http://www.bbc.co.uk/food/recipes/database/bakedappleswithcinna_3103.shtml

Fresh Lemon Syllabub w/Raspberry & Rhubarb Compote

i am just in love w/the word 'syllabub' .. it just sounds so cute. and i'm sure it's a delicious dessert as well :)

BY HAZEL AUBERY-WADE (bbc.co.uk)
(makes 1-2 servings)
FOR THE RHUBARB & RASPBERRY COMPOTE:
2 stalks young rhubarb, chopped
7 fresh raspberries, plus extra to serve
100g/3½oz caster sugar
1 orange, juice and zest only
FOR THE SYLLABUB
100g/3½oz caster sugar
1 unwaxed lemon, juice and zest only
150ml/5fl oz sweet dessert wine
300ml/10½fl oz double cream
fresh mint leaves, to garnish
icing sugar, for sprinkling
Directions:
FOR THE RHUBARB & RASPBERRY COMPOTE:
1) Place the rhubarb & raspberries into a pan over a medium heat.
2) Add the caster sugar, the orange juice & a pinch of the zest (reserve the remaining zest for garnish) & heat for 4-5min, or until the rhubarb is tender.
3) Remove from the heat & pour into a shallow dish & refrigerate until ready to serve.
FOR THE SYLLABUB:
4) Place the caster sugar & the lemon juice into a mixing bowl.
5) Add the sweet dessert wine & stir until the sugar has dissolved
6) Add the double cream &whisk until soft peaks form when the whisk is removed.
7) Spoon the syllabub into a glass tumbler.
TO SERVE:
8) Remove the compote from the fridge & place a generous spoonful on top of the syllabub.
9) Place the remainder of the compote into a glass tumbler & serve alongside the syllabub.
10) Garnish each glass w/a sprinkling of lemon/orange zest & a mint leaf and dust w/icing sugar. Serve w/extra raspberries.



http://www.bbc.co.uk/food/recipes/database/freshlemonsyllabubwi_89726.shtml

Orange & Nut Date Cups

just plain nutty ;)

FROM NOOSCHI: A FOOD DIARY (nooschi.com)
350g dates
1/2cup toasted walnuts, chopped and crushed
1/4cup toasted almonds, ground
1/4cup toasted almonds, chopped and crushed
1/4cup toasted macadamia nuts, chopped and crushed
1/4cup toasted sesame seeds
2tbsp freshly squeeezed orange juice
1tbsp orange zest
2tsp rose water
1tsp ground flax seed
Directions:
1) Chop up & crush the dates & nuts into small pieces
2) Place all of the ingredients into a food processor & chop until it becomes a pasty date mixture
3) Place the date mixture into a mixing bowl, & continue to mix with a fork for a few minutes to ensure you mash up all of the date chunks
4) Line a mini muffin tin with wax paper. (My muffin tins 2 inches in diameter, & 1 1/4 inches deep)
5) Drop the date mixture into each muffin tin cup & fill it to the top
6) Press the date mixture tightly into the muffin tin cup w/a small spoon
7) Cover each muffin tin cup filled w/date mixture w/wax paper
8) Refigerate for 2 hours & serve.
TO SERVE:
9) dust the date cups lightly w/icing sugar, and garnished with grated orange peel.

**NOTE: When the mixture is left at room temperature for too long, it gets very soft.

http://www.nooschi.com/2008/11/orange-and-nut-date-cups.html

Peanut Sweet (Chikki)

also called Pallipatti, an indian sweet. and they look scrumptious!

FROM BHOJANAMU (bhojanamu.blogspot.com)

1cup peanuts

1cup grated jaggery

1tsp ghee

1/2cup water

Directions:

1) Dry roast the peanuts in a heavy bottom vessel till it becomes golden brown.

2) Let it cool for a while & peel the brown layered skin . (To peel , take handful of peanuts and gently rub in your hands . Now gently blow the loose skin.)

3) In a cooker, add grated jaggery & water & heat it on medium flame.

4) When its boiling add ghee & stir it for a while. Boil till the syrup thickens. (You will know the thickness when you take small drop of syrup on a plate & add a drop of water. If it come easily out of the plate without sticking then its done.)

5) Now add peanuts & stir for a minute .

6) Take it in to a ghee or oil applied plate, so that it doesn't stick to the plate.

7) Let it cool for a while & make small round balls out of it.

http://bhojanamu.blogspot.com/2009/02/peanut-sweet-chikki.html

Pukka Pineapple w/Bashed-up Mint Sugar

not only does this look ridiculously simple, but the instructions for this recipe are fabulous, especially '5' .. if only i had cable i might think of watching his show. hmmm

FROM JAMIE OLIVER (JamieOliver.com)
(makes 4 servings)
1 ripe pineapple
optional: natural yoghurt, to serve
4 heaped tbsps caster sugar
1 handful of fresh mint
Directions:
1) Cut both ends off the pineapple & peel the skin with a knife, removing any little black bits.
2) Then cut the pineapple into quarters & remove the slightly less tasty core, which I usually discard or suck on while preparing the rest of the dish. Finely slice your quarters, lengthways, as thin as you can
3) Lay out flat in one or two layers on a large plate. Don't refrigerate this – just put it to one side.
4) Take the plate to the table after dinner w/a pot of yoghurt that can be passed round
5) Return with a pestle & mortar with the sugar in it. (Your family or guests will probably think you've gone mad, especially if you ignore them while you do this),
6) pick the mint leaves & add them to the sugar.
7) Bash the hell out of it in the pestle & mortar at the table. You'll see the sugar change colour and it will smell fantastic. It normally takes about a minute to do if you've got a good wrist action.
8) Sprinkle the mint sugar over the plate of pineapple – making sure you don't let anyone nick any pineapple before you sprinkle the sugar over. What a fantastic thing. If you have any leftovers, you could always make a piña colada with them.

**NOTES: Buy yourself a ripe pineapple. It should smell slightly sweet and you should be able to remove the leaves quite easily.

http://www.jamieoliver.com/recipes/dessert-recipes/pukka-pineapple-with-bashed-up-mint-suga

Lavender Creme Brulee

my grandmother used to love everything lavender so this reminds me of her. maybe less for her love of it, and more because of all the soaps i inherited when she decided she was allergic. Eeep.
i am trusting jamie oliver & hoping this creme brulee doesn't taste like soap.... ;)

FROM JAMIE OLIVER (JamieOliver.com)

(makes 4 servings)

2 vanilla pods

300ml double cream

200ml whole milk

8 large free-range or organic egg yolks

75g sugar

a bunch of lavender, flowers picked

4tbsp caster sugar

Directions:

1) Preheat the oven to 140°C/275°F/gas

2) Score the vanilla pods lengthways & scrape out the vanilla seeds w/a knife or a teaspoon.

3) Place the seeds into a saucepan, add the pods, cream & milk & slowly bring to the boil. Remove from the heat.

4) Meanwhile, get yourself a large bowl that will fit over your pan & beat together the egg yolks & sugar until light & fluffy.

5) Remove the vanilla pods from the pan &, little by little, add the milk & cream to the egg mixture in the bowl, whisking continuously.

6) Add 2.5cm of hot water to your dirty pan, bring to a simmer & put the bowl on top of the pan.

7) Cook the mixture for 5min over the simmering water, stirring often, until it thickens & coats the back of a spoon.

8) Stir in a small handful of lavender flowers, but the trick is to be delicate – you only need a hint of its distinctive, strong flavour.

9) Remove any bubbles or froth from the mixture before dividing it between your ramekins.

10) Stand these in a high-sided roasting tray, & fill the tray w/water halfway up the ramekins.

11) Place carefully in the preheated oven & cook for around 30-45min or until the mixture has set but is still slightly wobbly in the centre.

12) Allow to cool at room temperature then place in the fridge until ready.

TO SERVE:

13) sprinkle each crème brûlée with a tablespoon of caster sugar & some more of the lavender flowers & caramelize under a very hot grill or using the chef’s torch.

http://www.jamieoliver.com/recipes/dessert-recipes/lavender-creme-brulee

Easy Peachy

definitely an unexpected bbq dessert, but sound amazingly scrumptious in their simplicity. and y'all know how much i love fruit desserts.. mmm :)

FROM A SLICE OF CHERRY PIE (aSliceofCherryPie.blogspot.com)

Peaches

Sprinkle of Sugar

Mascarpone Cheese
OR Double Thick Cream

Directions:

1) halved & de-stoned ripe peaches (easily done by running a sharp knife all around the middle of the peach, then twisting the halves in opposite directions to prise them apart, then just digging out the stone w/a spoon)

2) sprinkled on some sugar

3) wrapped them in little foil parcels

4) put them on the barbeque. around 25 min ( to heat through & soften)

5) serve with a choice of mascarpone cheese or extra thick double cream

**NOTES:Although we put these on the barbeque you could just as easily bake them in the oven. I reckon 20min at about 200C should do it.

http://asliceofcherrypie.blogspot.com/2007/08/easy-peachy-pudding.html

Orange & Rhubarb Jelly

with a mix of jelly & liqueur this dessert could be very neat [read: scandalous ;)] .... so maybe try it out before serving the little ones?

FROM A SLICE OF CHERRY PIE (aSliceofCherryPie.blogspot.com)

500g rhubarb

Juice of half an orange

Approximately 150g caster sugar

3 Gelatine leaves

50ml of Cointreau

Directions:

1) Chop the rhubarb into equal sizes & add to a pan along with the sugar & orange juice.

2) Cook over a low heat for about 20min, until the rhubarb is soft and has released its juices.

3) Take off the heat & strain it through a sieve.

4) Once it's strained stir in the Cointreau & then taste the mixture – you may want to add more sugar, cointreau or orange juice.

5) Soak the gelatine leaves in water for a few minutes then add them to the rhubarb liquid & stir to dissolve.

6) Pour the liquid into glasses or jelly moulds & allow to cool before putting into the fridge to set.

http://asliceofcherrypie.blogspot.com/2008/03/orange-and-rhubarb-jelly.html

Chocolate Peanut Butter Cups

peanut butter cups were always my favorite halloween treat.. and evening treat.. and saturday treat..and .. *blush* i may have had a bit of a problem. can't help that they're delicious ;)

FROM LA BELLA COOK (laBellaCook.blogspot.com)
FOR THE BASE:
2oz (50g) soft dark brown sugar
7oz(200g) icing sugar
2oz (50g) butter, softened
7oz (200g) smooth peanut butter
FOR THE TOPPING:
7oz (200g) milk chocolate
3 1/2oz (100g) dark chocolate
Gold buttons and edible gold stars to decorate, or other decorations of your choice
Directions:
FOR THE BASE:
1) Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
2) Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 1 3/4-inches in diameter).
3) Use 1tsp of the base mixture to fill the bases of the petit four cases.
4) Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
FOR THE TOPPING:
5) Place the milk chocolate & dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl).
6) Melt the chocolate gently while stirring.
7) Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
8) Decorate the tops of the chocolate covered peanut butter cups w/either a gold button or gold star in the middle of each & transfer them to the fridge. Let them set in the fridge, for about 30min
TO SERVE:
9) arrange the chocolate peanut butter cups in their cases on a clean plate.

http://labellacook.blogspot.com/2009/01/chocolate-peanut-butter-cups.html

Orange Blossom Panna Cotta w/Fresh Berries

somehow this is only my first panna cotta recipe.... clearly i've been slacking. *blush*
ps. does the word blueberry make anyone else's mouth water?

FROM LA BELLA COOK (laBellaCook.blogspot.com)
(makes 6 servings)
1cup whole milk
1tbsp unflavored powdered gelatin (1 packet)
3cups whipping cream
1/4cup honey
1-1/4tsp orange blossom water
1tbsp sugar
pinch of salt
Assorted fresh berries -e.g. raspberries & blueberries
Directions:
1) Place the milk in a small bowl & add in the gelatin. Let these sit for 3-5min to soften the gelatin.
2) Pour the milk mixture into a heavy saucepan & stir over medium heat just until the gelatin dissolves, around 5-7min.
3) Add the cream, honey, sugar, orange blossom water & salt. Stir until the sugar dissolves, 5-7min. Remove from the heat.
4) Pour into 6 dessert glasses. Cool slightly. Refrigerate until set, at least 6hrs.
5) Serve with the assorted berries.



http://labellacook.blogspot.com/2009/02/orange-blossom-panna-cotta-with-fresh.html

Mustache Monday- Hall of Shame Edition.

March 2, 2009

By Lindsay Britton

For the past few weeks, Mustache Monday has profiled some of the best mustaches in professional sports, both past and present. Now, we want to show you that having a mustache isn’t all about driving a Camaro/ attending orgies/ listening to White Snake/ having restraining orders filed against you/ being awesome. This week, we give you a look at the dark side of mustaches with:

The Mustache Hall of Shame.

1- Matt Hasselback.
The Crime: Informing the referee at an overtime coin toss that “We want the ball, we’re gonna score,” then proceeding to throw an interception that was returned for the game winning TD. In the playoffs, no less. He also attempted this feeble, Pink Panther-esque mustache, guaranteeing him a spot in the Mustache Hall of Shame.

2- Robin Yount
The Crime: While Yount’s career numbers landed him in the Baseball Hall of Fame, his mustache never could keep up, being overshadowed by Wade Boggs and Don Mattingly when it came to American League mustache supremacy.

3- Karl Malone
The Crime: In addition to playing for the Utah Jazz, Malone also sported this deplorable ‘stache that was the envy of no one. Malone cited a Utah state law that forbid “mustache growing or anything fun” as the reason for his paltry effort, but our judges didn’t buy it, pointing to the fact that his mustache didn’t improve when he joined the Los Angeles Lakers.

4- Jeff Kent
The Crime: While fist-fighting your own teammate (especially when said teammate is Barry Bonds) should put you in line for some sort of Humanitarian Award, Kent’s mustache lent him no credibility with the Mustache Hall of Shame, who cited Kent’s lack of mustache creativity as the reason for his Hall of Shame selection. One judge commented “He looks like a software designer. This guy definitely doesn’t know how to party.”

http://blog.ingamenow.com/2009/03/02/mustache-monday-hall-of-shame-edition/

Warm Fruit Salad w/Orange Maple Sauce

after all this chocolate, having some delicious fruit desserts might do some good :) and who can resist the fabulousness of tropical fruits..mmm

FROM DELIGHTFUL DELICACIES (DelightfulDelicacies.blogspot.com)
2 bananas, halved lengthwise
2tsp lemon juice
1 mango, sliced
4 slices pineapple, halved and cored
1tbsp brown sugar
1tsp cinnamon
oil for brushing pan
ORANGE MAPLE SAUCE
3/4 cup orange juice (we pureed a few strawberries in it)
1 1/2tbsp Maple Syrup (or 2tbsp rum)
2tbsp brown sugar
Directions:
1) Brush the banana w/the lemon juice, then toss all the fruit in the cinnamon and sugar. Set aside.
2) Combine the orange juice, syrup, & brown sugar in a small saucepan & bring to a boil.
3) Reduce heat simmer until the mixture thickens to a sauce consistency, about 15min.
4) Keep warm. Heat fry pan over medium low heat & brush with oil.
5) Add the fruit and cook 2-3min on each side or until golden brown & heated through.
6) Serve w/sauce spooned over. It's yummy served alongside some yogurt or as in the picture, coconut.


http://delightfuldelicacies.blogspot.com/2008/04/warm-fruit-salad-with-orange-maple.html

Lemon & Thyme Truffles

i love the contrasting colors of these truffles.. ooh & white chocolate is making a revival in my books :)

FROM 5 TYPES OF SUGAR (5TypesofSugar.blogspot.com)
(makes 25)
250g white chocolate, chopped
60ml cream
1tsp finely grated lemon rind, plus extra
1tbsp lemon juice
1/2tsp finely chooped thyme leaves
250g white or dark couverture chocolate, tempered
Directions:
1) Stir chopped chocolate, cream, rind & juice in a small heatproof bowl over a saucepan of simmering water until smooth.
2) Remove from heat, stir in thyme & refrigerate overnight.
3) Working with a little of the mix at a time (keep remainder refrigerated), roll rounded teaspoons of the mixture into balls; place on foil-lined tray. Freeze until firm. Repeat with the rest.
6) Temper couverture chocolate. (You can use eating chocolate too, but I always find them unsuitable for enrobed chocolate as they are too thick even in liquid form.)
7) Working quickly, using 2 forks (or a fork and an offset palette knife), dip truffles in melted chocolate.
8) Place truffles on a pre-chilled tray and sprinkle w/extra rind. The recipe recommends refrigerating truffles, but I find this unnecessary, as the chocolate sets pretty quickly due to the cold from the frozen truffles.

*Notes: Refrigerating tempered chocolate is a big no-no as it creates condensation which leads to blooms forming on the surface of the chocolate. Remember to wear gloves when lifting them up; couverture is much more sensitive to heat than eating/compound chocolate.

http://5typesofsugar.blogspot.com/2008/06/i-own-2-pairs-of-red-shoes-both-whom-i.html

Heather's Toasted Pecan Toffee

i wasn't able to procure the photo from the website. but follow the link at the bottom of the page to see it. looks super delicious :)

FROM 101 COOKBOOKS (101Cookbooks.com)
1cup butter, cut into chunks
1 1/2cups granulated sugar
3tbsps corn syrup
3tbsps water
2cups well-chopped pecans, toasted (divided)
1/2lbs (8oz) chocolate, cut into chunks - milk, semi, or bittersweet
Directions:
1) Cover a baking sheet with wax paper & set aside.
2) In a medium, thick-bottomed saucepan over medium/med-low heat add the butter. Wait a minute or two until the butter really starts to soften melt.
3) Stir in the sugar, corn syrup, & water. Cook, stirring regularly until the mixture is bubbling (lava-style) & the candy thermometer hits 300F degrees.
4) Remove from the heat & stir in one cup of the pecans.
5) Pour the hot toffee out onto the prepared baking sheet. Depending on hot thick you like your toffee, spread it out into a round 10-12inches wide. Set it aside to cool.
6) While the toffee is cooling go ahead & melt half the chocolate - Heather uses a microwave in 20sec bursts or you can use a double boiler. Be sure the toffee has set up a bit before you spread the melted chocolate over the top.
7) Immediately sprinkle with 1/2cup of the remaining pecans. Wait 20min, or until the chocolate has firmed up. Carefully flip the toffee over.
8) Melt the remaining chocolate & spread on the second side - sprinkle with the remaining 1/2 cup of pecans. Let cool.
9) I've seen people break brittle or toffee into big shards by smacking the baking pan on the counter. If this doesn't work for you, break the toffee into pieces by (carefully) using a knife or ice pick to break of pieces.

http://www.101cookbooks.com/archives/000893.html

Coco Choco Cluster

it has been far too long! ..okay so maybe only a week. either way, these delectable treats seemed like the perfect way to start back again :)

FROM 101 COOKBOOKS (101cookbooks.com)
(makes 36 clusters)
2 1/2cups finely shredded unsweetened coconut, lightly toasted and cooled
1/2cup toasted almonds, cooled and chopped
7-8oz dark chocolate, chopped
1tbsp finely ground espresso beans (optional)
a big grain finishing salt - if you can get your hands on a smoked one, great
Directions:
1) Line a baking sheet w/parchment paper or a Silpat.
2) Combine the coconut & almonds in a large bowl.
3) Place the chocolate in a double boiler (or a bowl placed over a bit of simmering water) to melt along with the ground espresso.
4) Pour the chocolate over the coconut mixture & stir to combine.
5) Let cool a few minutes and then drop by the tablespoonful onto baking sheet.
6) Finish with a few grains of salt on top of each.

*Notes: The mixture will be a bit crumbly, but will set as the chocolate cools. If your kitchen is on the cool side the clusters will set up over the course of an hour or so. If you want to speed up the process a bit, pop them in the refrigerator.

http://www.101cookbooks.com/archives/coco-choco-clusters-recipe.html

Mustache Monday- Lanny McDonald

February 16, 2009

By Lindsay Britton

Lanny McDonald and his red “Walrus” mustache played sixteen seasons in the NHL, playing for the Maple Leafs, Rockies, and Flames. McDonald’s wily mustache, which seemed to defy both logic and gravity, was the main reason behind the NHL’s decision to institute a league-wide mustache policy in 1986 that forbade players from growing comparable mustaches. According to inside sources, the league feared that a “mustache arms race” would open up too many old Cold War wounds. Thus, new league rules mandated that a mustache of McDonald’s caliber is only allowed to be sported by one player per season.

Currently, George Parros of the Anaheim Ducks is the only player allowed to wear such a mustache, which can transition from the hockey rink to the set of an amateur porn video with ease.

McDonald netted exactly 500 goals during his NHL career, and finished with 506 assists for a total of 1006 career points.However, his scoring prowess and Hockey Hall of Fame induction pale in comparison to McDonald’s achievements in the 1989 NHL playoffs, when McDonald’s mustache joined with his Grizzly Adams-esque beard. The result? McDonald captained his team to a Stanley Cup victory over the Montreal Canadiens, thereby establishing the mustache as the measuring stick by which all future team captains would be judged. McDonald went out on top, retiring a Stanley Cup and mustache champion after the 1989 season.

Unlike most former mustache sporting athletes, McDonald didn’t get rid of the mustache after his playing days. In fact, thanks to tireless grooming and an intense commitment to follicle health, McDonald’s mustache remains in “game shape” to this very day.

http://blog.ingamenow.com/2009/02/16/mustache-monday-lanny-mcdonald-2/

BREAKING NEWS- Detroit Lions traded to Canadian Football League.

February 19, 2009

By Lindsay Britton

After an 0-16 season, big changes were expected in the Motor City, but no one could have seen this coming.

Early this morning the Detroit Lions franchise was traded, in its entirety, to the CFL, for twenty-five pairs of hockey skates and a brochure about universal health care. Commissioner Roger Goodell praised the move, saying “Well, they’re somebody else’s problem now. And with these skates we can finally organize an office hockey game.” Goodell also plans to forward the health-care brochure to a local government representative. Goodell said the deal came after years of what can only be described as the Lions outright refusal to field even a decent team. Rumors out of the league offices are that former Lions GM Matt Millen’s “wide receiver drafting fetish” didn’t help matters either.

The CFL commissioner, who according to episodes of South Park is named either Terrance or Phillip, had this to say: “Well, twenty-five pairs of skates is a lot to give up, especially when you consider what we’re getting in return, but we felt compelled to help the American people anyway we could.” When asked whether “help” was a reference to the state of the American health-care system, the Canuck replied: "Taking the Detroit Lions off of the American public’s hands will do more than universal health care ever could.” He also added “No one should have to pay for that,” referring to anything Detroit Lions related.

The big question now for CFL officials is what to do with the newly acquired franchise. The rumors are varied, ranging from assimilation into the league all the way to stripping the team down "for parts", taking helmets, waters bottles, cleats, etc. One CFL official suggested that the Lions be used as a “what not to do” guide not only for the CFL, but professional sports in general. When asked whether or not the Lions coaching staff would be retained in any capacity, the CFL commissioner, who surprisingly bears no resemblance to a South Park character, said “Probably not. Whoever was running that team before didn’t appear to take football knowledge or competency into account when hiring. I think it’s best for all parties if these guys just pursue different avenues of employment.”

Detroit area politicians, surprisingly, have come out in praise of the trade, believing that not having a losing franchise like the Lions around will increase self-esteem and jump-start commerce in the economically- battered city. One official quipped “Hopefully they’ll buy Ford trucks to move all their stuff north. It’s the least they could do for drafting Joey Harrington and Charles Rogers.”

Luckily, Detroit sports fans won’t have to wait long for their next opportunity to watch live sporting futility, as opening day for the Detroit Tigers is April 6th.

http://blog.ingamenow.com/2009/02/19/breaking-news-detroit-lions-traded-to-canadian-football-league-2/

Beet Ice Cream

i love odd sounding desserts. this one seems like a fabulous surprise

FROM DESERT CANDY (desertcandy.blogspot.com)

3 medium-size beets
1 small orange
8oz sour cream
3/4cup sugar
1/2cup half-and-half
Directions:

1) Preheat the oven to 400F.

2) Wrap the beets in foil and roast in the oven until very tender, about 45 min.

3) Remove, when cool enough to handle, peel beets & chop finely.

4) Place the beets in a blender or food processor.

5) Add the juice of the small orange & about 1tsp of the orange zest.

6) Purée the mixture until you have a rough purée.

7) Add the sour cream, sugar, & half-and-half.

8) Purée the mixture until completely smooth & combined.

9) Press the mixture through a fine mesh sieve (optional).

10) Refrigerate to chill the mixture completely, several hours or overnight.

11) Beat mixture, Freeze 6hours, or until mostly frozen. remove from freezer, beat again. and serve, or freeze.

*NOTES
-PERFECT PAIRING:Beets have a great affinity with chocolate. Mix in chocolate chips, drizzle with chocolate sauce, or serve with a scoop of chocolate sorbet.

-FOR ADVENTUROUS AUDIENCES: In a riff on the classic Eastern European dishes, pair beet ice cream w/cucumber sorbet. You could even top it with a little sweetened sour cream and sprinkle of poppy seeds.

http://desertcandy.blogspot.com/2007/08/day-15-can-you-guess-flavor.html

Flan de Naranja

i was getting way too hungry putting up photos.. but then this one has custard & caramel so it didn't help :S

FROM CITRUS & CANDY (citrusandcandy.com)
CARAMEL:
6oz white caster sugar
2tbsp water
CUSTARD
1cup cream
1cup milk
100ml freshly squeezed orange juice
zest of 1 orange (finely grated)
1/4cup caster sugar
2 eggs
3 egg yolks
6 x 150ml capacity ramekins*If you're using ceramic ramekins, warm them up in the oven first before pouring in the hot caramel otherwise this might cause the ramekins to crack*
Directions:
1) Preheat oven to 160° C.
TO MAKE CARAMEL:
2) Put the sugar in a saucepan & place it over a medium heat.
3) Keep an eye on it without touching the pan until the sugar begins to melt & just turn liquid around the edges, which will take approx 4-6min.
4) Then give the pan a good shake & leave it again to melt until about a quarter of the sugar has melted.
5) Now, using a wooden spoon, gently stir it & continue cooking until the sugar has transformed from crystals to liquid & is the colour of dark runny honey – the whole thing should take 10-15 minutes.
6) Then take the pan off the heat & add 2tbsp of water, being a bit cautious here, as it sometimes splutters at this stage.
7) Now you may need to return the pan to a low heat to re-melt the caramel, stirring until any lumps have dissolved again.
8) Quickly pour caramel into the ramekins, tipping it round the base & sides to coat. Set it aside while you prepare the custard.
TO MAKE CUSTARDS:
9) Heat the cream, milk, orange juice, zest & sugar in saucepan & bring to the boil.
10)Whisk the eggs & egg yolks together in another bowl then whisk in the hot cream. Strain the mixture into the ramekins.
11) Place ramekins in a deep baking dish.
12) Add enough hot water in the baking dish to come halfway up the sides of the ramekins.Cover the baking dish with foil & carefully poke some holes in the top (to allow steam to escape).Bake for 30min or until custards are just set. There should still be a slight wobble in the centre but don't worry, they will firm up on cooling.
13)Remove the dishes from the water bath & leave to cool. Cover & refrigerate until ready to serve.
TO SERVE:
14) Carefully run a knife around the edge of the dishes and invert onto serving plates. You can serve this with sliced oranges & a sprig of mint.

http://citrusandcandy.com/2008/10/orange-caramel-custards-flan-de-naranja.html

White Chocolate Créme Brulee

i just thought this recipe, and the chocolate souffle one had the cutest little pictures. & well, looked seriously delicious.

FROM CITRUS & CANDY (citrusandcandy.com)
(makes 6)

1 1/2 cups milk
1cup thin cream
6 egg yolks at room temperature
1/4cup caster sugar
200g good quality white chocolate, broken into small pieces
1tsp vanilla extract
6 x ramekins (125ml capacity / 8cm diameter)
About 6tsps caster sugar
Directions:

1) Heat the milk & cream in a medium saucepan over low heat until scalding point (when you see steam rising from the surface) but *do not boil*. Remove from heat.
2) While that's off the heat whisk the egg yolks & sugar together in a large bowl with a balloon whisk.

3) Add the warm milk mixture in a thin stream, whisking constantly, until combined.
4) Return the mixture to the saucepan over medium heat & stir with a wooden spoon for about 9min or until custard thickens & coats the back of the spoon.
5) Remove from heat & add the white chocolate & vanilla extract & stir until it's all melted & mixed.Set aside to cool for 5min.

6)Ladle the custard into the ramekins. Place them in a baking tray and refrigerate for 6-8 hours or overnight. The custard will thicken and form a skin on the surface.

TO SERVE:

7) Place about a tsp of caster sugar over the entire surface of each ramekin & blowtorch the sugar. Enjoy the show as it bubbles, melts and darkens in colour before finally hardening into a hard toffee.

http://citrusandcandy.com/2008/10/white-chocolate-crme-brulee_26.html

Chocolate Souffle

world favorite chocolate!.. or well, my favorite :)

FROM FOOD FROLIC, WINE & ADVENTURES (foodfrolicadventures.blogspot.com)
13ozs semisweet chocolate (use the best you can buy)

11ozs unsalted butter
8 eggs, separated
10ozs almonds, toasted & ground to a powder

¾cup sifted powdered sugar (try to find powdered sugar without cornstarch if you can)
6ozs white chocolate
2tbsp cognac
VARIATION OF SAUCE:
Bourbon Sauce
1Cup Heavy Cream
½tbsp corn starch
1tbsp water
3tbsp Sugar (caster or baker’s sugar)
¼ cup Bourbon
Directions:

CHOCOLATE SOUFFLES:
1)Melt the semisweet chocolate & butter together in a double boiler. Cool for 5 min.
2) Beat the yolks & add them to the chocolate and butter mixture, stirring on very low heat.

3) Then add the ground almonds & powdered sugar. Remove from the heat & allow cooling.

4) Whip the egg whites until stiff & gently fold into the mixture.
5) Divide the mixture among 10 buttered ramekins or other similar forms and bake for 25 to 30 min at 350F.
6) Unmold & serve on a pool of warm white chocolate melted with a dash of cognac. (I find a nice Bourbon sauce changes this dessert from ultra refined to decadently wicked.
WHISKEY SAUCE: (again, please use good Bourbon!)
7) Place the cream in a small saucepan over medium heat & bring to a boil.
8) Whisk the cornstarch & water together then whisk into the cream & bring to a boil while constantly whisking away & let simmer for a few secs, taking care not to burn the mixture on the bottom. Remove from heat.
9) Stir in the sugar & the bourbon. Taste to make sure the sauce is sufficiently sweet to taste with a good bourbon flavor and should have a nice thick consistency. Cool to room temp.
10) I find this sauce served warm, just finished that is, over the unmolded chocolate tart to be "killer."

http://foodfrolicadventures.blogspot.com/2009/01/ultimate-chocolate-dessert.html

Class Projects, Who Needs 'Em!

okay, this is terribly embarassing.. but because i am such a huge dork i decided to do my class project on my blog. we're supposed to conduct market research, and our teacher said we were allowed to fabricate our answers as long as we had the proper methodology. however, my aforementioned nerdiness means I am going to post it anyway. and i guess it would be wonderful to know anyways as well.

if you are procrastinating/bored, and actually do complete it. if you would send it to LJac207@gmail.com it would super appreciated. :) eep projects

1) Favorite Type of Dessert(choose one):
a) Fruit
b) Ice Cream/Sorbet
c) Chocolate ..Anything Chocolate

2) What best describes you as a chef (choose one)
a)I love to make food
b)I will make food, if there’s nothing to microwave
c)My kitchen is just for show

3) Do you or any of your family members have intolerance/allergy to (choose all that apply)
a)Gluten
b)Casein
c)Lactose
d)Wheat
e)Other (please mention)---

4) If you checked Gluten/Wheat: do you have any substitutes you enjoy using?
----

5) If you check Lactose/Casein: do you have any substitutes you enjoy using?
----

6) Do you currently follow a (choose all that apply)
a)Gluten free diet
b)Casein Free diet
c)Vegetarian diet
d)Vegan diet
e)Lactose Free Diet
f)Wheat Free Diet
g)Other specialized diet (please mention)---

7) How did you hear of Naturally Gluten-Free
a)Twitter
b)Facebook
c)Squidoo
d)Other ------

8) Additional Comments: -----

Peppermint Truffles

it is terribly embarassing, but i think i actually do still have candy canes sitting around from the holidays :$

FROM COCONUT & LIME (coconutlime.blogspot.com)
2cups confectioners' sugar
4oz cream cheese*, slightly softened
5drops peppermint extract confectioners' sugar
candy canes or starlight mints, crushed
Directions:
1) In a large bowl, beat together cream cheese, peppermint extract & sugar. Beat until well combined.
2) Using your fingers, roll the mint/cream cheese mixture to the size of a large marble or superball.
4) Sprinkle about 1/3 cup of confectioner's sugar & the crushed mints on a plate & gently roll the candy to coat.
5) Place on a clean plate and refrigerate about 1 hour before serving.

*The kind you get in a brick, not "spreadable" or "whipped"

http://coconutlime.blogspot.com/2006/12/peppermint-truffles.html

Chocolate Cream Cheese Truffles

mmmm truffles :)
... ooh & something that was recently brought to my attention: remember to check the cocoa label to make sure it's GF.

FROM COCONUT & LIME (coconutlime.blogspot.com)
1 3/4cup confectioners' sugar
4oz cream cheese*, slightly softened
2oz unsweetened chocolate, melted
cocoa to roll
Directions:
1)In a large bowl, beat together cream cheese & sugar.
2) Add chocolate. Beat until well combined.
3) Using your fingers, roll the chocolate/cream cheese mixture to the size of a large marble or superball.
4) Sprinkle about 1/3 cup of cocoa on a plate & gently roll the candy to coat. Place on a clean plate and serve. (You can also wait a couple of hours and they will have a more solid texture.)

*The kind you get in a brick, not "spreadable" or "whipped"

http://coconutlime.blogspot.com/2006/10/chocolate-cream-cheese-truffles.html