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Showing posts with label Valentines Day. Show all posts
Showing posts with label Valentines Day. Show all posts

16 February 2010

4 Simple Recipes 4 Entertaining



Carol Poche in her kitchen, photo from 2theadvocate.com


From Denny: Easy cooking is the trend here in Louisiana but we want the slow cooking results! A slow cooker is the answer for low maintenance and ease. When was the last time you made Enchiladas in a crockpot? Yeah, me neither. :) There's a wonderfully tasty salsa dip made with hummus, a chicken salad you could make as an appetizer served in puff pastry cups or place on your favorite lettuces for a larger serving and a recipe that makes three loaves of deliciously easy pumpkin bread.

All of these recipes come from former restauranteur Carol Poche who is now a real estate agent, recently featured in our local newspaper 2theadvocate. She regularly sends her business associates a monthly recipe she has tested in her own kitchen. Once a great cook, always a great cook! Take a look at her offerings:


Recipes Featured:

Enchiladas in the Crock
Mediterranean Salsa Dip
Honey Chicken Salad
Pumpkin Bread





Enchiladas in the Crock

From:
Carol Poché

Serves: 6 to 8.

Carol: Home buyers requested a slow-cooker recipe that would fit their active lifestyles. This is a hearty meal that would satisfy a family after a long day of work and play.

Ingredients:

1 lb. ground beef or turkey
1 (10-oz.) bag of frozen seasoning blend
1 (15-oz.) can black beans or red kidney beans with liquid
1 to 2 (10–oz.) cans Ro-tel tomatoes
1/3 cup water
1 packet taco seasoning
8 (6- to 8-inch) flour tortillas
1 (8-oz). pkg. Mexican-style shredded cheese

Directions:

1. Sauté the beef or turkey and seasoning blend together until meat is browned and seasoning is wilted. Drain well.

2. Add beans, Ro-tel tomatoes, water and taco seasoning. Simmer for 10 minutes.

3. Starting at bottom of slow cooker, layer tortillas, meat and bean mixture and cheese and continue in that order until all ingredients are used. Top layer should be cheese.

4. Cover and cook on Low for 5-6 hours. Serve with avocado slices, jalapeños and cilantro.



Mediterranean Salsa Dip

From: Carol Poche from a recipe from Patty Swanson

Carol: This looks great if you serve on an oblong platter, but it won’t last long. It’s always the first empty dish!

Ingredients:

1/4 cup lemon juice
1/2 cup olive oil
1 tbl. Greek seasoning
1/4 tsp. garlic powder
Salt and pepper, to taste
2 (10-oz.) containers of hummus
2-3 tbls. finely minced red onion
1 cup cucumber, chopped into fine pieces
1 cup chopped grape tomatoes
1/2 cup chopped black olives
1 cup feta cheese, crumbled

Directions:

1. To make dressing, whisk together the lemon juice, olive oil, Greek seasoning and garlic powder.

2. Season with salt and pepper to taste. Set aside.

3. Layer large platter with hummus, minced onion, chopped cucumber, grape tomatoes, black olives and crumbled feta cheese.

4. Drizzle with dressing. Serve with pita chips.



Honey Chicken Salad

From:
Carol Poché

Serves: 4 to 6

Ingredients:

4 cups chopped cooked chicken
3 celery ribs, diced
1 cup sweetened dried cranberries
1/2 cup chopped pecans
1-1/2 cups mayonnaise
1/3 cup honey
1/4 tsp. salt
1/4 tsp. pepper

Directions:

1. Combine chicken, celery, cranberries and pecans.

2. Whisk together the mayonnaise, honey and seasonings. Add to chicken mixture, stirring gently until combined.

3. Serve alone, on a bed of lettuce, in a scooped-out tomato or in individual pastry shells for a touch of elegance.



Pumpkin Bread

From: Carol Poché

Makes: 3 loaves

Carol: This recipe was given to me when I was cooking as a volunteer in the open-hearth kitchen at Magnolia Mound Plantation. It came from a 1796 recipe book containing recipes of Fanny Pierson Crane and was modified for today’s standards.

Ingredients:

1 cup corn oil
4 beaten eggs
2/3 cup water
2 cups canned pumpkin (a 15-oz. can works)
3-1/3 cups sifted all-purpose flour
1-1/2 tsps. salt
1 tsp. nutmeg
1 tsp. cinnamon
2 tsps. baking soda
3 cups sugar
1/2 cup golden raisins, if desired
1/2 cup chopped pecans, if desired

Directions:

1. Grease and flour 3 standard loaf pans.

2. Combine oil, eggs, water and pumpkin in a large mixing bowl.

3. Add flour, salt, nutmeg, cinnamon, baking soda and sugar. Mix well. Add raisins and nuts, if desired. Fill prepared pans to just below rims.

4. Bake in a preheated 350-degree oven for at least 1 hour.
Do not remove until toothpick inserted in center comes out dry. Stays moist for days. Makes a great breakfast treat.


*** For more of Poche's easy recipes: Valentines Day, Mardi Gras: 7 Yummy Snack Recipes


*** THANKS for visiting, come back often, feel welcome to drop a comment or opinion, a big shout out to awesome current subscribers - and if you are new to this blog, please subscribe in a reader or by email!




09 February 2010

5 Slamming Valentine Godiva Chocolate Recipes



From Denny: When I think "Godiva" I think chocolate candy in a box like the beauty in the above photo. But did you ever go on over to their site and plumb the depths of their recipe database? Awesome! Of course, the recipes are set up to use their candies and chocolate bars, clever marketing. It's also a nice change of pace from the usual suspects come Valentine's Day whether boxes of candies or conventional recipes.

If you live in another country where there is no Godiva chocolate available you could easily substitute a similar product. Just make sure you are familiar with it and check out the particulars like sugar, milk and chocolate level content on the original Godiva product for comparison. There is also a recipe conversion link on this blog if you require it.

It is amusing how you can end up creating a post: craving a double chocolate muffin the local donut shop was cleaned out of recently. Turns out they don't make the muffin/cupcake but have a supplier. I wonder if she could hear me thinking, "Yeah, what's their phone number and how close do they live to me?"

Those muffins are rich with chocolate and chocolate chips yet not as heavy as many recipes because I figure they use either expresso powder, liquid coffee or hot water rather than milk. Milk or sour cream can dilute the intense flavor of the chocolate.

Anyway, this morning I was craving that very muffin and decided to go searching for my own blanking recipe so I can make it any time. While I found many similar I still haven't found "the one." It sounds like a romantic drama, doesn't it?! Oh, the confessions of a chocolate addict. Somehow, around Valentine's Day it doesn't sound quite so depraved... :)

Meanwhile, I did hike on over to Godiva to see what they were offering and tripped over some great ideas for Valentine's Day for you. There is the very simple to the intermediate, if you want more of a challenge, creating something quite spectacular both in flavor and presentation. Check it out!



Recipes Featured:

Double Chocolate Muffin
- oozing with a truffle filling and easy to make

Chocolate Beggars’ Purses - chocolate cake, ganache and caramelized banana sauce in one awesome fancy presentation to give you huge applause from friends and loved ones

Boston Cream Cupcakes with Godiva Ganache Frosting - easy to make and a creamy alternative for those who want sweet style comfort food

Pure Chocolate Cupcakes - Chocolate Ganache filling and drizzle

Sweet Chocolate Cupcakes with Coconut-Pecan Frosting - made with dark chocolate and the easiest recipe of all! I'm a huge fan of coconut, dark chocolate and pecans combined into one recipe.

*** Feel free to comment as I enjoy hearing from all of you!





Double Chocolate Muffins

From:
Godiva

Yield: 12 muffins

Difficulty: Intermediate

Preparation: 45 minutes plus freezing, baking and cooling times

Chocolate Truffle Filling:

2 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1/3 cup plus 1 tablespoon heavy cream
1/2 teaspoon vanilla extract

Chocolate Muffins:

1 cup all-purpose flour
1/2 cup alkalized unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 tablespoons sour cream, at room temperature
1 large egg, lightly beaten, at room temperature
6 tablespoons unsalted butter, melted and cooled
2/3 cup granulated sugar

Make filling:

Place chocolate in bowl. In small saucepan, heat cream to boil. Pour over chocolate and let stand for 30 seconds to melt chocolate. Stir until chocolate is completely melted. Stir in vanilla extract. Scrape filling into small container and cover with plastic wrap. Freeze filling for at least 1 hour (or up to 3 days) or until firm.

Remove filling from freezer. Divide filling into 12 portions. Shape each portion into a ball and place on plate. Loosely cover with plastic wrap and freeze truffles until ready to use.

Make muffins:

Preheat oven to 350°F. Lightly butter 12 (3-inch) muffin cups.

Sift together flour, cocoa, baking powder, baking soda and salt into medium bowl.

Whisk together sour cream, egg, butter and sugar in medium bowl until combined.

Make well in center of flour mixture; add sour cream mixture and stir with wooden spoon just until combined. Fill each muffin cup 1/3 full. Place frozen truffle in center of each cup on top of batter. Spoon remaining batter into cups, making sure each truffle is covered.

Bake 15 minutes or until toothpick inserted into batter part of muffins comes out clean. Cool muffins in pan set on wire rack for 5 minutes. Remove muffins from cups. Serve warm or cool completely. Store in airtight container.





Chocolate Beggars’ Purses

From:
Godiva

Yield: 8 servings

Difficulty: Intermediate

Preparation: 2 hours, plus chilling and baking times

Special Equipment: 17 1/2- by 11 1/2-inch jellyroll pan

Ganache:

5 bars (1.5 ounces each) Godiva® Dark Chocolate, finely chopped
3/4 cup plus 2 tablespoons heavy cream
4 tablespoons unsalted butter, at room temperature

Chocolate Cake:

1 cup sugar
3/4 cup all-purpose flour
1/2 cup Godiva® Hot Cocoa Powder, Dark Truffle Flavor
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
1 egg, at room temperature
1 egg yolk, at room temperature
1/2 cup brewed Godiva® Coffee
1/2 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup buttermilk

Caramelized Banana Sauce:

1 cup sugar
2 tablespoons light corn syrup
4 tablespoons unsalted butter
1/2 cup heavy cream
4 bananas, peeled and cut into 1/2-inch slices

Phyllo "Purses"

Ingredients:

1 package (16 ounces) frozen phyllo dough, thawed
1/2 cup unsalted butter, melted
1/2 cup sugar

Make Ganache:

Place chocolate in medium bowl. In small saucepan, heat heavy cream to a gentle boil and pour over chocolate. Let stand for 1 minute to melt chocolate. Whisk until chocolate is melted and smooth. Add butter, a tablespoon at a time, whisking until it is completely melted. Cover and refrigerate for at least 2 hours.

Make Cake:

1. Position rack in center of oven and preheat to 350ºF. Grease bottom and sides of 17 1/2- by 11 1/2-inch jellyroll pan. Line bottom of pan with parchment paper and lightly butter paper.

2. Sift together sugar, flour, cocoa, baking soda, baking powder and salt into a large bowl. Mix egg, egg yolk, coffee, vanilla extract, butter and buttermilk in a medium bowl. Stir coffee mixture into dry ingredients, mixing until well combined. Scrape batter into pan and bake for 12 to 15 minutes, until cake springs back when lightly touched with finger. Place pan on wire rack and cool for 15 minutes. Invert cake onto rack to cool completely.

3. Transfer cake to a cutting board, and using a 2-inch round cookie or biscuit cutter, cut out 16 (2-inch) rounds from cake. Set aside.

Make Sauce:

Stir sugar and corn syrup in a medium, heavy-bottomed saucepan. Cook over medium heat, until mixture forms a deep amber caramel (about 348ºF. on candy thermometer). Remove pan from heat and whisk in butter. Carefully whisk in cream.

Return pan to medium heat and cook until sauce is smooth. Stir in bananas to coat. Remove from heat. (Sauce may be prepared up to 3 hours in advance and kept at room temperature, or cover and refrigerate for up to 1 day.) Reheat sauce over low heat before serving.

Prepare Phyllo Bundles (Purses):

Lay sheet of phyllo dough on work surface and brush with some of the melted butter. (Cover remaining stack of phyllo sheets with a clean, damp dish towel to prevent from drying out). Sprinkle some sugar over dough. Top with another phyllo sheet, brush with more butter and sprinkle with sugar. Repeat once again to form three layers.

Place a 10-inch plate upside-down on phyllo stack and using a paring knife, cut around edge to form a 10-inch circle. Turn layered circle upside- down and brush with butter and sprinkle with sugar. Place 2 reserved cake circles stacked on top of one another in middle of phyllo circle.

Top with a 1 3/4-inch ball of chilled ganache. Lift edges of phyllo up and around cake and ganache and bring together to form a bundle. With kitchen string or twine, tie bundle just above filling. Repeat this process seven more times to form a total of eight bundles. Reserve remaining ganache.

To Serve:

1. Position rack in center of oven. Preheat to 350ºF. Arrange each phyllo purse in a greased muffin tin and bake for 15 minutes or until golden brown.

2. Place bowl of remaining ganache over a saucepan filled one-third with simmering water. Heat until melted.

3. Spoon a mound of warm caramel banana sauce in center of plate and place a phyllo bundle on top. Remove twine from bundle and drizzle some caramel sauce and melted ganache around plate. Serve immediately.





Boston Cream Cupcakes with Godiva Ganache Frosting

From: Godiva

Yield: 12 large cupcakes

Difficulty: Intermediate

Preparation: 1 hour, 30 minutes, plus baking, cooling and chilling times.

Special Equipment: Two large muffin pans – 6 cups (8-ounces each)

Ingredients:

Custard Filling:

1 cup whole milk
2 tablespoons cornstarch
3 large egg yolks, at room temperature
1/3 cup granulated sugar
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/8 teaspoon salt

Cupcakes:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 vanilla bean, split lengthwise
10 tablespoons unsalted butter, softened
6 large egg yolks, at room temperature

Ganache Frosting:

2/3 cup heavy cream
5 bars (1.5 ounces each) Godiva® Solid Dark Chocolate, finely chopped

Make Filling:

(Prepare at least 2 hours or up to 1 day in advance.)

1. Whisk together 1/4 cup milk with cornstarch until smooth. Add 3 egg yolks and whisk until blended. Set aside.

2. Combine remaining 3/4 cup milk and 1/3 cup granulated sugar in small heavy saucepot and heat to a boil over medium heat, stirring occasionally. Remove from heat and whisk half of milk mixture into egg yolk mixture. Return mixture to pan. Heat to a boil. Simmer gently for 1 minute, whisking constantly until slightly thickened.

3. Remove from heat and whisk in butter, vanilla extract and 1/8 teaspoon salt. Transfer filling to a covered container and refrigerate for several hours until thickened and completely cool.

Make Cupcakes:

1. Position oven rack in center of oven. Heat oven to 350°F. Line muffin cups with paper liners or grease muffin cups and sprinkle with 2 tablespoons flour; tapping out excess.

2. Whisk together flour, baking powder and 1/2 teaspoon salt in medium bowl; set aside.

3. Place 1 1/4 cups granulated sugar in small bowl. Scrape out vanilla bean seeds into sugar with a small knife. Mix to distribute seeds in sugar; set aside.

4. In medium bowl beat butter and sugar mixture with electric mixer at medium-high speed about 5 minutes or until light and fluffy. Add 6 egg yolks, two at a time, beating well after each addition. Scrape down sides of bowl. Reduce speed to low and add flour mixture in 3 additions. Beat until smooth, scraping down sides of bowl as necessary.

5. Reserve about 2 cups batter. Spoon remaining batter evenly into prepared muffin cups. Make a slight well in center of each filled muffin cup using the back of a teaspoon. Add about 2 tablespoons custard filling over each filled muffin cup using a pastry bag or small ice cream scoop. Completely cover filling with reserved batter.

6. Bake cupcakes in two batches, for 22 to 24 minutes or until tops are golden brown and set. Cool cupcakes in pans on wire rack for 10 minutes. Remove from pans and cool completely on wire rack.

Make Frosting:

1. In small saucepot, add cream and heat to a boil over medium heat. Remove from heat and add chocolate. Whisk until chocolate is completely melted and set aside.

2. Using small angled spatula spread about 2 tablespoons frosting in an even layer over top of each cupcake. Refrigerate for at least 40 minutes to set frosting. Serve at room temperature.





This photo seems to be of the larger cake version, they didn't put up the cupcake photo


Pure Chocolate Cupcakes

Yield: 12 cupcakes

Difficulty: Intermediate

Preparation: 1 hour plus baking, cooling and chilling times

Special Equipment: 2 1/2-inch muffin or cupcake pan, paper liners, electric mixer, pastry bag, star tip

Ingredients:

Chocolate Cupcakes:

2 bars (1.5 ounces each) Godiva® Dark Chocolate, chopped
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
1/2 cup sour cream

Chocolate Ganache filling and drizzle:

3/4 cup heavy cream
2 tablespoons unsalted butter
5 bars (1.5 ounces each) Godiva® Dark Chocolate, chopped
1/2 teaspoon vanilla extract

Topping:

2 1/2 cups heavy cream
1/2 cup confectioners’ sugar, sifted
2 tablespoons Godiva® Hot Cocoa powder, Dark Truffle Flavor
1 teaspoon vanilla extract

Make Cupcakes:

1. Place rack in center of oven and preheat to 350°F. Put baking cup liners into 12 (2 1/2-inch muffin-pan cups. Set aside.

2. Place the chocolate in a small microwavable bowl at HIGH power for about 1 minute or until softened. Stir until smooth. Cool slightly.

3. Sift together flour, baking powder, baking soda and salt.

4. Beat the butter and brown sugar in large mixer bowl with an electric mixer at medium speed until light and creamy. Reduce speed to low. Beat in melted chocolate. Add the eggs, one at a time, beating well after each addition. Add the vanilla and espresso powder, and continue beating for 1 minute more or until light in color. Beat in one-half of the flour just until the ingredients are mixed. Add the sour cream and remaining flour mixture.

5. Spoon about 6 tablespoons batter into the prepared muffin-pan cups. Bake for about 20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan for about 10 minutes. Remove the cupcakes from the pan and cool them on a wire rack to cool completely.

Make Filling and Drizzle:

1. Heat the cream and butter until mixture just comes to a boil and the butter melts. Remove from the heat and add the chopped chocolate. Stir until the chocolate melts. Stir in vanilla. Reserve about 3/4 cup and keep at room temperature.

2. Cut out a cone-shaped piece about 1 1/4-inch wide and 1-inch deep out of center of each cupcake. Spoon about a tablespoon of the remaining filling into each hole. Replace the cone shaped pieces. (Some of filling may spread over top of cupcake when pieces are replaced.) Refrigerate for about 30 minutes or until the filling is firm.

Make Topping:

1. Beat the cream, sugar, cocoa powder and vanilla in a large chilled bowl with electric mixer at high speed until stiff peaks form.

2. Whisk about 1 cup of the whipped cream mixture into reserved 1/2 cup of the chocolate filling mixture until no white streaks remain. Using a rubber spatula, fold into remaining whipped cream.

3. Spoon the chocolate cream mixture into a pastry bag fitted with a medium star tip (such as Ateco #5). Pipe about 1/3 cup topping onto each cupcake.

4. Drizzle the remaining reserved chocolate filling evenly over the frosted cupcakes. Serve immediately or refrigerate until ready to serve.






Sweet Chocolate Cupcakes with Coconut-Pecan Frosting

Yield: 12 cupcakes

Difficulty: Easy

Preparation: 1 hour, 15 minutes, plus baking, cooling and chilling times

Special Equipment: One standard-size muffin pan – 12 cups (4-ounces each)

Ingredients:

Sweet chocolate cupcakes:

2 bars (1.5 ounces each) Godiva® Solid Dark Chocolate, finely chopped
1/4 cup water
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, separated and at room temperature
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar

Coconut-pecan frosting:

3 tablespoons water
1/2 cup granulated sugar
3/4 cup evaporated milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup confectioners’ sugar
3/4 cup pecans, toasted* and coarsely chopped
3/4 cup sweetened shredded coconut

Directions:

*** To toast pecans, spread nuts in a single layer in a shallow baking pan. Bake in a 350ºF oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice so nuts do not burn. Cool completely before using.

Make Cupcakes:

1. Position racks in center of oven. Heat oven to 350°F. Line muffin cups with paper liners or grease muffin cups and sprinkle with 2 tablespoons flour; tapping out excess.

2. Place chocolate and 1/4 cup water in microwavable bowl. Heat on HIGH for about 1 minute. Let stand in microwave 30 seconds. Stir until smooth; set aside.

3. Whisk together flour, baking powder, baking soda and 1/4 teaspoon salt in medium bowl; set aside. In small bowl, whisk together egg whites, buttermilk and 1/2 teaspoon vanilla extract until blended.

4. In medium bowl, beat 1/2 cup butter and 3/4 cup granulated sugar with electric mixer at medium speed for about 3 minutes, or until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Scrape down sides of bowl. Add melted chocolate mixture. Reduce speed to low and beat in half flour mixture until just blended. Add egg white mixture. Stir in remaining flour mixture.

5. Spoon batter into prepared muffin cups. Bake for 18 to 22 minutes, or until tops are set and tester inserted in center comes out clean. Cool cupcakes in pans on wire rack for 10 minutes. Remove cupcakes from pans and cool completely on wire rack.

Make Frosting:

1. Combine 3 tablespoons water and 1/2 cup granulated sugar in medium saucepot over medium heat, stirring constantly. Occasionally brush down sides of pan with wet pastry brush until sugar is dissolved.

2. Increase heat to medium-high and cook without stirring for 4 to 6 minutes or until syrup turns to a rich amber caramel color. Immediately remove saucepot from heat and slowly stir in evaporated milk. Be careful; mixture will quickly bubble up.

3. Return saucepot to heat. Heat to a boil. Cook mixture over medium heat until reduced to about 2/3 cup; about 8 to 10 minutes. Remove from heat and whisk in 1/2 teaspoon vanilla and 1/4 teaspoon salt. Pour into separate bowl. Set aside to cool to room temperature.

4. Add 6 tablespoons butter to bowl. Beat with electric mixer at medium-high speed until mixture is blended. Add confectioners’ sugar and beat until mixture is smooth. Stir in pecans and coconut.

Assemble Cupcakes:

Using small angled spatula, spread frosting in even layer over cupcakes. Refrigerate for at least 15 minutes to set frosting. Serve at room temperature.


*** ALSO: Easy Party For a Crowd: Marti Gras King Cake, Kicked Up Red Beans


*** THANKS for visiting, come back often, feel free to leave comments because I enjoy hearing from you, a huge shout out to current subscribers - and if you are new to this blog, please subscribe in a reader or by email!

01 January 2010

Valentines Day: Impressive Four Chocolates Cake



From Denny: Looking through some old magazines today I found quite an impressive chocolate cake that was a category winner in the contest Your Best Recipe. What are the four chocolate tastes that converge all into this one gorgeous cake?

There is bittersweet and semisweet chocolate used in the cake batter. Then to "gild the lily" she dresses this cake with a mocha cream filling and the final adornment is a coffee liqueur ganache icing, topped with dark chocolate curls.

What makes this cake so special is the brown sugar in the cake batter that adds that mysterious hint of caramel flavor that goes so well with intense chocolate.

Awesome! I'm telling you this is THE cake to make for Valentine's Day! I hope I can wait that long...:) You will definitely get rave reviews for this beauty.

From: Category winner of Your Best Recipe, Florence Neavoll of Salem, Oregon - Southern Living, re-published January 2006

Prep: 30 min.
Bake: 30 min.
Cool: 10 min.

Yield: Makes 12 to 14 servings

Ingredients:

cooking spray
vegetable shortening
1/2 (4 ounce) semisweet chocolate baking bar, chopped
1/2 (4 ounce) bittersweet chocolate baking bar, chopped
1/2 cup butter, softened
2 cups firmly packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup buttermilk
1 cup boiling water
Coffee Liqueur Ganache Icing
Mocha-Chocolate Cream Filling
Garnish: chocolate curls

Directions:

Coat 3 (8-inch) round cakepans with cooking spray. Line bottoms of pans with wax paper; grease wax paper with shortening, and set aside.

Melt chocolate in a small saucepan over low heat, stirring until smooth; set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.

Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in boiling water. Pour batter evenly into prepared pans.

Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Place 1 cake layer on a serving plate; spread top with 4 tablespoons Coffee Liqueur Ganache Icing. Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer. Top with second cake layer; spread top with 4 tablespoons Coffee Liqueur Ganache Icing and remaining Mocha-Chocolate Cream Filling. Top with remaining cake layer. Spread remaining Coffee Liqueur Ganache Icing on top and sides of cake. Garnish, if desired.


*** THANKS for visiting!

02 October 2009

Recipe: Atlantas Pricci Restaurants White Chocolate Panna Cotta



From Denny: How many of you like panna cotta? We enjoy this light but tasty dessert at our house often - and it's so easy to make! We love variety and today's recipe is just the ticket.

You can go whole hog and try your hand at making this dessert trio or you could just make the panna cotta with a crushed favorite cookie for a crust to save time.

"This dessert trio from Pricci, White Chocolate Panna Cotta With Pistachio Biscotti and Blood Orange Gelee, is part of a romantic meal they created for Valentine's Day. It can be made a day or two before serving."

Hands on time: 45 minutes
Total time: 3 hours
Serves: 2

Ingredients:

FOR PISTACHIO BISCOTTI:

Makes: about 20 cookies
Hands on: 20 minutes
Total time: 3 hours (includes baking and cooling time)

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar plus more for tops of cookies
Pinch salt
1/2 cup finely ground unsalted pistachios
1 cup all-purpose flour

FOR WHITE CHOCOLATE PANNA COTTA:

Makes: 3 1/2-cup servings
Hands on: 15 minutes
Total time: 3 hours (includes chilling time)

1/2 packet gelatin
2 tablespoons cold water
1 cup heavy cream
1/4 cup milk
1 tablespoon granulated sugar
2 ounces white chocolate, chopped
1/4 teaspoon vanilla extract

FOR BLOOD ORANGE GELEE:

Makes: 6 2-tablespoon servings
Hands on: 10 minutes
Total time: 3 hours (includes chilling time)

1/2 packet gelatin
2 tablespoons cold water
1/2 cup blood orange juice (from 2-3 blood oranges)
1 1/2 teaspoons lemon juice
2 tablespoons granulated sugar
1/2 teaspoon limoncello

Instructions:

FOR PISTACHIO BISCOTTI:
(Take care handling these shortbread cookies; they crumble easily.)

In a stand mixer or food processor combine the butter, sugar and salt until creamy. Add the pistachios and flour and mix until just combined. Divide the dough into 2 pieces; shape each into a ball and then flatten into a disk. Wrap in plastic and chill for 1 hour.

Roll a disk of dough between 2 sheets of wax paper to 1/4-inch thickness (do not roll too thin, or the cookies will break). Use a biscuit cutter or round cookie cutter to cut into shapes slightly larger than the molds you will use for the panna cotta. Cut into desired shape and arrange on a cookie sheet lined with parchment paper. Chill for at least 10 minutes.

Preheat the oven to 325 degrees. Sprinkle the cookies generously with sugar and bake until light golden brown, about 10 minutes. Cool completely before removing from the parchment. Store in an airtight container.

FOR WHITE CHOCOLATE PANNA COTTA:

Combine gelatin and water and set aside. In a medium saucepan combine cream, milk and sugar. Heat until steaming but do not boil. Add the white chocolate and stir until smooth. Remove from the heat. Stir in gelatin and vanilla. Strain the mixture, then pour it into ramekins or molds. Chill, covered, until set, about 3 hours.

FOR BLOOD ORANGE GELEE:

Combine gelatin and water and set aside. In a small saucepan, bring the orange juice, lemon juice and sugar to a simmer. Turn off the heat; stir in the gelatin and limoncello. Strain into a small pan or dish. Chill until completely set, then cut into 3/4-inch cubes.

TO ASSEMBLE:

Assemble immediately before serving: Place a Pistachio Biscotti on each of 2 dessert plates. Run a small sharp knife around the inside wall of two of the panna cotta molds and unmold a White Chocolate Panna Cotta onto each of the cookies. Arrange a few cubes of Blood Orange Gelee around each plate.

Note: You will have extra of each dessert. Each element can be made up to 2 days in advance.
Total time includes baking, cooling and chilling time for the three components of the recipe.

Nutrition:
Pistachio Biscotti, per cookie:
90 calories (percent of calories from fat, 60), 1 gram protein, 8 grams carbohydrates, 1 gram fiber, 6 grams fat (3 grams saturated), 12 milligrams cholesterol, 8 milligrams sodium.

White Chocolate Panna Cotta, per serving: 416 calories (percent of calories from fat, 75), 3 grams protein, 24 grams carbohydrates, 1 gram fiber, 36 grams fat (22 grams saturated), 110 milligrams cholesterol, 57 milligrams sodium.

Blood Orange Gelee, per serving: 38 calories (percent of calories from fat, 1), trace protein, 9 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 7 milligrams sodium.


gelee, biscotti, Valentines Day, pistachio, panna cotta, white chocolate, recipes, Baking and Confections, dessert recipes, Atlanta, Pricci restaurant
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