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Showing posts with label holiday food. Show all posts
Showing posts with label holiday food. Show all posts

28 May 2010

From CBS: Make Ahead Memorial Day Dishes

*** Some easy simple dishes sure to please a crowd for your weekend gathering!




From Denny: Katie Lee, contributor to The Early Show on CBS, has some great ideas here for simple quick entertaining. Who wants to be cooped up in the kitchen when friends and family arrive for Memorial Day festivities? She has some simple and tasty solutions to that dilemma.

Her simple dump-cover-and-cook-for-two-hours chili is a life saver for busy people. Katie prefers not to brown the meat so you don't end up with lumps of meat on your hotdog. She also says leftover chili is good on spaghetti noodles for another meal or you can put it in the freezer for another hotdog weekend.

I like her broccoli salad as it has such a balance of tastes: sweet, salty, sour and crunchy. It definitely is a WOW! factor your family will enjoy as it has grapes, raisins, pecans, poppy seeds and bacon in it along with the broccoli. When I make a broccoli salad I like to slice the florets lengthwise for convenient eating. They also are easier to coat with the salad dressing.

Her dessert is simplicity itself and yummy. It's a simple grocery store chocolate swirl pound cake sliced lengthwise in thirds. She softens some vanilla ice cream and places that and some cookie crumbs on each layer and freezes the dessert in a plastic wrapped loaf pan. Slice and serve when your hungry crowd has finished feasting on chili dogs. This is a simple summer menu you can make ahead to enjoy your weekend all summer long.



Watch CBS News Videos Online






Chili Dogs with Buttermilk Coleslaw

Katie Lee: This recipe makes a lot of chili. Whatever you don't use for the dogs simple freeze and use at your next barbecue or even toss it with some pasta for a simple weeknight dinner.

Use any kind of hot dogs and buns you like. Whether they are grilled, boiled or baked this chili kicks up even the best hot dogs.

INGREDIENTS: For the chili

2 pounds lean ground beef
1 onion, peeled and grated
1 12-ounce can tomato paste
1 16-ounce can tomato sauce
2 cups water
2 tablespoons sugar
2 tablespoons chili powder
1 teaspoon garlic salt
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 bay leaves
1 tablespoon white wine vinegar

METHOD:

In a large stockpot or Dutch oven, combine the beef (do not brown first), grated onion, tomato paste, tomato sauce, water, sugar, chili powder, garlic salt, salt, and pepper. Mix until combined. Add bay leaves. Cover and simmer over medium-low heat for approximately 2 hours. Stir in white vinegar and simmer another 30 minutes.

INGREDIENTS:

For the coleslaw:

1/2 cup mayonnaise
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons buttermilk
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 head green cabbage, finely shredded
2 large carrots, grated

METHOD:

Whisk together the mayonnaise, brown sugar, vinegar, buttermilk, salt and pepper in a large bowl. Add the cabbage and carrots and toss to combine. Cover and chill until serving time.

Top hot dogs with chili and coleslaw. Serve with traditional condiments, like mustard, chopped onions, and pickle relish.







Baked Beans

INGREDIENTS:

3 slices bacon, diced
1 medium onion, chopped
1 bay leaf
3 (15-ounce) cans great northern beans, drained and rinsed
1 1/2 cups ketchup
1 cup lightly-packed brown sugar
3/4 cup chicken broth
2 tablespoons molasses
2 teaspoons dry mustard
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder

METHOD:

Preheat oven to 350 degrees F.

In a large Dutch oven, cook the bacon over medium heat until the fat is rendered. Remove the bacon and set aside. Add onion and bay leaf to the pot and cook until onions are translucent, about 10 minutes. Reduce heat to low and add bacon and remaining ingredients. Stir until well combined. Cover and bake for 40 minutes. Stir before serving.





Broccoli Salad


Katie Lee: If I was stranded on a deserted island and could choose only one
vegetable to sustain me, it would be broccoli. The cruciferous veggie has always been my favorite and I go crazy for this broccoli salad. I love the combination of the fresh grapes with the chewy raisins, the crunch of the pecans, and the salty bacon flavor. The dressing is so good, you may want to double the recipe and keep half in the refrigerator for another salad later.

INGREDIENTS:

5 cups bite-size broccoli florets (about 2 bunches)
2 cups seedless red grapes cut in half lengthwise
1 cup golden raisins
6 scallions, trimmed and chopped
1/2 cup chopped pecans
1/3 cup crumbled cooked bacon (about 3 thick slices)

For the dressing:

1 cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon sugar
1 teaspoon poppy seeds

METHOD:

In a large pot of boiling salted water cook the broccoli until it is just tender, about 5 to 6 minutes. Cool in ice water for 2 to 3 minutes. Drain well.

In a large salad bowl combine broccoli, grapes, raisins, scallions, and pecans. In a separate bowl, mix all of the dressing ingredients. Add the dressing to the broccoli and toss to coat. Top with crumbled bacon and serve.






Cookies 'n Cream Ice Cream Cake

INGREDIENTS:

1 chocolate pound cake
1 pint vanilla ice cream, softened
1 cup crumbled chocolate cookies
Confectioner's sugar, for serving

METHOD:

Line a loaf pan with plastic wrap so that it hangs over the edges.

Use a serrated knife to slice the pound cake horizontally into thirds. Place top layer of cake in the bottom of the pan, cut side up. Sprinkle with half of the cookie crumbs and spread half of ice cream on top. Top with middle layer of cake. Repeat with remaining half of cookies and ice cream.

Wrap tightly with plastic. Freeze at least 6 hours and up to overnight. Remove cake from freezer 20 minutes before serving. Turn cake out of pan and remove plastic wrap. Dust with confectioner's sugar and serve.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

22 December 2009

Got holiday leftovers? Turn Them into Fab Breakfasts!

From Denny: Things are getting down to the wire for the holiday cooking and you would rather not run to the store yet one more time. Take a look at what Bianca Borges Henry offers us as inspiring ideas for holiday morning meals - from holiday leftovers or extra ingredients on hand!

On the menu:

Breakfast strata
Cinnamon-orange baked french toast
Potato-crusted frittata



Visit msnbc.com for breaking news, world news, and news about the economy






Breakfast stratas are easy and always popular:

Breakfast strata

From:
Bianca Borges Henry

Serves: 6 to 8

Bianca: This dish makes a perfect breakfast, particularly if you have house guests, for it can feed as many people as you've got! Make as little or as much as you want; use your leftovers; assemble it the night before and then bake it off in the morning while you make the coffee.

INGREDIENTS

• 1 tablespoon soft butter
• 8-9 cups of 1-inch cubed bread (any bread, even rolls, leftover or fresh)
• 1 cup milk
• 1/2 cup white wine (if no wine, increase milk by 1/2 cup)
• 4 ripe tomatoes, sliced 1/3-inch thick
• Salt and pepper
• 1 cup pesto (store-bought or homemade)
• 4 cups arugula leaves, or other leafy green
• 12 ounces cheese, sliced or grated (pretty much any cheese, Cheddar, Gouda, blue, brie, Swiss, Gruyere, etc.)
• 8 eggs
• 8 ounces sliced ham, Canadian bacon or prosciutto, etc.
• 1/2 cup grated Parmesan

DIRECTIONS

Butter a casserole dish, such as a 9x13 rectangular or 10x15 oval.

Add the milk and wine to the bread cubes, and toss to blend and absorb. Pour into the dish and spread level.

Cover the bread with the sliced tomatoes. Season the tomatoes with a little salt and pepper.

Spread the pesto over the tomatoes.

Cover with the arugula leaves.

Distribute the cheese evenly over the arugula.

Whisk the eggs well, and pour over the layers, reserving about a cup.

Lay the ham slices over the top, covering the surface. More than one layer is OK.

Drizzle the remaining egg over the ham, and top with the Parmesan. Cover with plastic wrap and refrigerate overnight.

Remove dish from refrigerator and let sit for 30-40 minutes at room temperature. Preheat the oven to 350 degrees. Bake in center of oven for 40-45 minutes, until bubbly, slightly puffed, and light brown on top. Let sit 10-15 minutes before serving.



Cinnamon-orange baked french toast

From:
Bianca Borges Henry

Serves: 6 to 8

Bianca: Another great assemble-ahead dish. If you're thinking you'd like to make french toast, then think of standing at the stove making one serving at a time. This will serve 6-8 people all at once, including yourself. It's delicious as is, eggy, moist and light, but carry on the tradition, and serve it with warmed maple syrup.

INGREDIENTS

• 2 tablespoons soft butter
• Bread, cut into 1-inch-thick slices (a mostly white bread is best, country, baguette, ciabatta, etc., crust and all)
• 12 eggs
• 1 tablespoon ground cinnamon
• 2 teaspoons vanilla extract (or scrape the seeds from 1 fat vanilla bean)
• 1 cup sugar
• 2 cups half-and-half
• Zest of 1 orange
• 1/4 teaspoon salt

For topping:

• 2 tablespoons sugar mixed with 1 teaspoon ground cinnamon

DIRECTIONS

Spread the 2 tablespoons butter over the bottom and sides of a ceramic casserole dish, such as a 9x13 rectangular or 10x15 oval.

Lay the bread slices on their sides in the bottom of the dish in one layer, fitting them in tightly.

In a large bowl, whisk the eggs. Add the cinnamon and vanilla and whisk to blend. Add the sugar, half-and-half, orange zest and salt and whisk to blend well. Pour over the bread and press down on the slices to absorb. Cover with plastic wrap and refrigerate.

Remove dish from refrigerator and let sit for 30-40 minutes at room temperature. Preheat the oven to 350 degrees. Sprinkle the cinnamon-sugar over the top. Bake in center of oven for about 40 minutes, until slightly puffed, and golden brown on top. Let sit 10 minutes before serving. Serve with warm maple syrup.



Potato-crusted frittata

From:
Bianca Borges Henry

Serves: 6

Bianca: If you need something fast to make the morning of, this egg-based recipe is practically a whole meal in itself, with potato, vegetable, cheese and egg components. It utilizes leftovers and makes an impressive presentation.

INGREDIENTS

• 2 large Idaho potatoes, washed well and left unpeeled
• 1/2 tablespoon olive oil
• 1/2 tablespoon butter
• 8 eggs
• 1 cup chopped cooked vegetables (use leftovers: carrots, peas, broccoli, greens, mushrooms, anything)
• 1/3 cup sliced scallions (cooked or caramelized onions and shallots are great as well)
• 3/4 cup shredded cheese (Cheddar, Gruyere, Swiss, etc.)
• Salt and pepper
• 2-3 tablespoons grated Parmesan
• Chopped herbs or parsley, whatever you have around (optional)

DIRECTIONS

Preheat the oven to 375 degrees.

Slice the potatoes very thinly lengthwise. If you have a mandoline, use it.

Add the oil and butter to a 10-inch nonstick saute pan, and heat to medium-high. Add the potato slices one at a time, fanning them over each other. Place the slices so that one end is pointed toward the center of the pan, and the other end extends partly up the side of the pan. Continue around until the fanned circle is complete. If there is an empty space in the center, cut a piece of potato slice to cover it. Place another pan of the same size over the potatoes, or use a pie pan. Press the top pan down for a minute to flatten the potatoes. Turn heat to medium, and allow to cook for about 15 minutes, until soft. (Check with the point of a knife.)

While potatoes cook, whisk the eggs in a large bowl. Add the vegetables, scallions or onions, cheese and herbs, if using. Season with salt and pepper.

Remove pan from the top of potatoes, and add the egg mixture. Sprinkle with the Parmesan. Carefully place the pan in the oven and bake for 18-20 minutes, until puffed and golden, and the center is no longer jiggly. Remove from oven and let sit 5 minutes. Run a spatula under the edges to loosen. Shake the pan to make sure the entire fritatta is loose.

Place a serving plate over the top of the pan, and flip both over together. Remove the pan. Cut the fritatta into wedges and serve.

*** THANKS for visiting and have a great holiday!

17 November 2009

Video and Recipes: Holiday Challah and Ciabatta Stuffings, Vegetarian and Sausage

From Denny: The race is on to find and try new twists on holiday favorites and stuffings are right there at the top of the list!

The first recipe is for vegetarians which is a welcome sight on the holiday table for relatives who are vegetarians. Easy to make for the cook too, a real win-win. It's made with buttery challah bread and tasty cremini mushrooms, sure to win over the carnivores too! I'd use clarified butter in this both for health reasons and flavor.

This second recipe is calling my name this season too: ciabatta bread with chorizo sausage (I might substitute a local brand, Richard's (Ree-chards), that does a wonderful turkey sausage), shitake mushrooms and sweet potatoes. What a great way to incorporate sweet potatoes in a new way! The seasonings are olive oil, rosemary (so fragrant!) and loads of garlic (awesome!).

While you can use these to stuff a turkey, I don't advise it. Why? Too much bacteria to worry about and it also slows down the cooking time - and it's also too gooey as a finished product. What we like at our house is to bake the stuffing as a casserole in a thin layer so you get lots of crusty topping!



THE RECIPES from food52.com

Challah, mushroom and celery stuffing


From: Chefs Amanda Hesser and Merrill Stubbs

Serves: 12

INGREDIENTS

• 1 large loaf of challah or brioche
• 2 cup celery, diced
• 2 cup onion, diced
• 2 cup cremini mushroom, diced
• 8-10 sprigs thyme, chopped
• 3 sprig rosemary, chopped
• 0.25 cup chopped flat leaf parsley
• 3 cup vegetable stock, preferably homemade
• 3 ounce butter
• 4 ounce melted butter
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

DIRECTIONS

1. Cut the challah into 1-inch cubes. Leave the cubes out on a parchment lined sheet pan on the counter to get stale, at least overnight, and preferably 2 days.

2. Melt 3 oz. of butter in a large heavy saute pan. Saute the onions until wilted, add the herbs, celery and mushrooms and cook until just slightly cooked through.

3. In a large bowl, combine bread cubes, vegetables, melted butter and vegetable stock, and salt and pepper. Test for seasoning and adjust.

4. Press stuffing into a large buttered baking dish. Cover with buttered parchment, and then foil. At this point, the stuffing can be held for several hours, but should be at room temperature before baking.

5. Bake at 350 for 45-55 minutes, the last 10-15 minutes without the foil and parchment to crisp the surface.



Ciabatta stuffing with chorizo, sweet potato and mushrooms

From:
Chefs Amanda Hesser and Merrill Stubbs

Serves: 6 to 8

INGREDIENTS

• 9 cup Ciabatta bread, cubed into 1-inch pieces
• 14 sage leaves, divided into 4 and 10, chopped
• 2 tablespoon rosemary
• 1 medium red onion, diced
• 3 cup sweet potato, small dice (about 1 large potato)
• 5 cup shitake mushrooms (or your favorite mix), sliced
• 1 cup dried chorizo, small dice
• 2 - 2.5 cups chicken or turkey stock (or broth)
• 1 egg
• 4 tablespoon melted fat - butter, schmaltz, or turkey drippings
• salt and pepper

DIRECTIONS

1. Preheat the over to 375 degrees.

2. Toss the bread cubes with 4 sage leaves, rosemary, garlic, olive oil, salt and pepper. Spread on baking sheet and bake until golden and toasty. Remove from oven and put in large bowl or container. (They are great for a little snack as you continue with the recipe.)

3. In a large pan, saute the chorizo in a little olive oil until golden. The chorizo is already cooked but it's nice to render the fat and get it a little crispy. Remove chorizo with a slotted soup to the bowl with the bread.

4. Next, saute the mushrooms in the chorizo fat (adding a little olive oil if necessary) and add salt and pepper to taste. Remove to bowl with bread.

5. Next, add some olive oil as the mushrooms most definitely sucked up all the fat. Saute the onion until soft and golden and add salt and pepper to taste. Add to the bowl with the bread.

6. Lastly, saute the sweet potato (adding oil as necessary) and salt and pepper to taste. You don't need to cook the potato through as it will cook in the oven but it's good to get a little color on it.

7. Whisk 2 cups of stock or broth with the egg and salt and pepper. Pour into the bowl of bread, etc., add the remaining sage, 2 tablespoons of the fat, and toss thoroughly until evenly moistened. You may need to add up to an additional 1/2 cup of stock but don't overdo it. You have been seasoning all along but you may want to taste for seasoning and adjust the salt and pepper.

8. Pour into a baking dish — a 9x13 or an oval gratin pan. Cover and refrigerate for at least an hour. This allows the bread to really absorb the stock and makes for a moist interior and crunchy top.

9. Bake covered for 30 minutes. Remove foil, brush top with remaining 2 tablespoons of fat, and bake for 15 more minutes. You may want to broil the top for the last few minutes so the top gets nice and crispy but be sure to watch it carefully.

*** Thanks for visiting and come back often! :)

13 November 2009

Video and Recipes: 3 Fabulous New Orleans Sweets



To take a look or purchase, go here.

From Denny: From a pastry chef's old email address to the title of a book comes Dam Good Sweet: Desserts to Satisfy Your Sweet Tooth! (And good news: Amazon books has marked it down, along with free shipping. Would make a lovely holiday gift for that special baker in your life.)

We love Red Velvet Cake with cream cheese icing around here (and at our house especially). Individual apple pies are a national favorite; see how easy it is to make your own. Now this Sweet Potato Tart sounds like a divine new twist on how to use sweet potatoes this holiday for more than just as a mashed side dish or casserole. Recipes follow the video, enjoy!







Fried apple pies

From: David Guas, pastry chef

Makes: 18 mini pies

INGREDIENTS

For the dough

• 4 cups all-purpose flour plus more for rolling
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup (8 tablespoons) vegetable shortening, melted and cooled
• 2 large eggs
• 3/4 cup whole milk

For the filling

• 1/2 cup apple cider or apple juice
• 1 tablespoon cornstarch
• 5 firm, juicy apples (preferably Braeburn), peeled, cored, and diced into 1/4-inch cubes
• 1/2 cup sugar
• 1/2 teaspoon ground nutmeg (preferably freshly ground)
• 1/4 teaspoon ground cinnamon
• 1 vanilla bean, halved widthwise
• 1 tablespoon unsalted butter
• Peanut oil for frying
• Confectioners' sugar

DIRECTIONS

To make the dough

Sift the flour, baking powder and salt into the bowl of a stand mixer (use a large bowl if mixing by hand). Add the melted shortening, eggs and milk. Using the paddle attachment, mix the dough on low speed until the dry ingredients are moistened.

Increase the speed to medium and knead the dough until it is no longer sticky, about 2 to 3 minutes, adding more flour, 1 tablespoon at a time, if the dough seems very wet or sticky. (If mixing by hand, it will take about 5 minutes to knead the dough.) Divide the dough in half, wrap each half in plastic wrap, and refrigerate for 1 hour (because the dough turns gray, it is best used within 6 hours of making; see "Make Ahead" on the facing page for freezing instructions).

To make the filling

Meanwhile, make the apple filling. Line a rimmed baking sheet with parchment paper. Whisk 1/4 cup of the apple juice or cider with the cornstarch in a small bowl and set aside. Place the apples, sugar, nutmeg and cinnamon in a large bowl. Wrap one-half of the vanilla bean well in plastic wrap, and reserve for another use. Slice the remaining half lengthwise down the middle. Open the pod and use the knife to scrape out the seeds; discard the pod. Add the seeds to the apples and toss with the sugar and spices.

Melt the butter in a large pot over medium-high heat. Once melted, let the butter simmer for 20 seconds, then stir in the apples. Cook with a lid askew until the apples start to soften, about 5 to 7 minutes, stirring occasionally. Add the remaining 1/4 cup of apple juice or cider and simmer, stirring occasionally, until the liquid is reduced by half, about 2 to 3 minutes.

Stir in the cornstarch slurry and cook until the mixture is thickened, 3 to 4 minutes. Transfer to the prepared baking sheet (or a large bowl) and cool to room temperature, and then cover with plastic wrap and refrigerate until cold.

To make the piecrusts

Once the apples have chilled, make the piecrusts. Line a rimmed baking sheet with parchment paper. Place a small dish of water next to your work surface. Generously flour the work surface and roll one dough ball into a 1/8-inch-thick circle. Use a 3 1/2- to 4-inch biscuit or cookie cutter to cut out rounds from the dough. Place the circles on the prepared baking sheet, cover with a sheet of parchment paper and place them in the refrigerator to keep cool. Set the dough scraps aside and reflour your work surface.

Repeat with the second piece of dough and refrigerate the stamped-out rounds. Press all of the scraps together, roll them into a 1/8-inch-thick circle, cut out rounds, and refrigerate. Discard the leftover scraps. (Discard the scraps after rolling the second time; the dough gets too tough to roll a third time.)

To assemble the pies

Place 1 1/2 to 2 tablespoons of cold apple filling in the center of each dough circle. Using your finger or a pastry brush, moisten the edge of the bottom half of the circle with water and fold the top half over, bringing the edges together and pressing them tightly to seal. Using firm pressure, crimp the edges of the dough using an upturned fork. Refrigerate the filled pies while you heat the oil. (The pies can be made up to 6 hours before frying.)

Line a plate with paper towels. Pour enough peanut oil into a large pot to fill it to a 3-inch depth and bring to a temperature of 375°F over high heat. Fry a few turnovers (you don't want to fry too many at one time, otherwise the temperature of the oil will drop and the turnovers will become greasy) until all sides are golden brown, about 3 to 5 minutes, turning them over often. Transfer to the prepared plate to drain while you fry the remaining turnovers. Serve warm or at room temperature with plenty of confectioners' sugar on top.

Make ahead

The apple filling can be made up to two days ahead, and the stamped-out dough circles can be frozen for up to six months. Freeze the dough circles flat on the parchment paper-lined baking sheet (if you need to stack the dough, separate the layers with parchment paper). Once frozen solid, transfer the circles to a resealable freezer bag. To use, return the circles to a parchment paper-lined baking sheet, cover them with another sheet, defrost in your refrigerator overnight, and then fill. The filled and crimped pies can be refrigerated for up to six hours before frying.





To take a look or purchase, go here.



Red velvet cake

From: David Guas, pastry chef

Makes: one 9-inch cake

INGREDIENTS

For the cake

• 2 sticks plus 2 tablespoons unsalted butter, at room temperature
• 3 cups plus 1/4 cup all-purpose flour
• 1/2 cup Dutch-processed cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 (1-pound) box light brown sugar (about 2 1/4 cups)
• 3 tablespoons red food coloring
• 2 1/2 teaspoons vanilla extract
• 3 large eggs
• 1 3/4 cups buttermilk

For the frosting

• 1 1/4 pounds cream cheese, at room temperature
• 2 1/2 sticks unsalted butter, at room temperature
• 2 teaspoons vanilla extract
• 1 (2-pound) bag confectioners' sugar

DIRECTIONS

To make the cake

Heat the oven to 350 degrees F. Grease two 9-inch cake pans with 1 tablespoon of butter each. Add 2 tablespoons of the flour to each pan and shake the pans to coat the bottom and sides. Tap out the excess flour and set the pans aside.

Sift the remaining 3 cups of flour with the cocoa, baking powder, baking soda, and salt, and set aside.

In the bowl of a stand mixer (or in a large bowl if using a hand mixer) cream the remaining butter with the brown sugar, food coloring, and vanilla on low to combine. Increase the mixer speed to medium-high and beat until aerated and pale, about 2 minutes. Reduce the speed to medium and add the eggs, one at a time, beating thoroughly between each addition and using a rubber spatula to scrape the sides and bottom of the bowl as necessary. Reduce the speed to low and add one-third of the dry ingredients followed by half of the buttermilk. Repeat, finishing with the final third of the dry mix. Scrape down the bottom and sides of the bowl and divide the batter between the two prepared cake pans, spreading it out as evenly as possible.

Bake until a cake tester inserted into the center comes out clean and the center of the cake resists slight pressure, about 40 minutes. Cool on a wire rack for 15 minutes, and then run a paring knife around the edges of each pan to release the cake from the sides; invert the cakes onto the cooling rack. Cool for 1 hour, and then wrap each cake in plastic wrap for at least a few hours.

To make the frosting

Beat the cream cheese, butter, and vanilla together in the bowl of a stand mixer (or in a large bowl if using a hand mixer) on low speed to combine. Increase the speed to medium-high and beat until aerated and light, about 2 minutes. Stop the mixer and add a few cups of the confectioners' sugar, incorporating it into the cream cheese mixture on low speed until combined. Repeat with the remaining sugar, adding it to the mixer in two additions. Once all of the sugar is added, increase the speed to medium-high and beat until fluffy, about 1 minute.

To assemble the cake

Unwrap the cake layers. Slice off the rounded top 1/8 inch of each cake and place the trimmed-away portion in the bowl of a food processor. Slice each cake in half horizontally (you'll end up with 4 layers), working over a baking sheet to catch any crumb. Add the crumbs to the food processor and pulse until fine.

Place one cake layer on a cake round or large plate (make sure that the diameter of the plate is at least 1 inch larger than the cake). Use an offset spatula to evenly spread a heaping 3/4 cup of frosting on the first cake layer. Repeat with the remaining three cake layers, ending with a bottom half of a cake on top, browned-side up (so you don't get cake crumbs in the frosting). Spread the remaining frosting over the top and sides of the cake (the sides don't have to look perfect — you're going to cover them with cake crumbs anyway). Gently press a handful of the reserved crumbs into the side of the cake until all of the sides are evenly coated. Refrigerate for at least 2 hours before serving.

Make ahead

You can make the cake layers up to three days in advance. The filled and frosted cake keeps for up to three days in the refrigerator. Let it stand at room temperature for at least 20 minutes before slicing.

Variation: Red velvet cupcakes

Follow the recipe above, making a half-batch of the batter (unless you have two 12-cup muffin tins, in which case you can make a full-size batch) and decreasing the baking powder to 1 teaspoon. Bake until the cupcakes are domes and resist slight pressure, 12 to 15 minutes. Cool completely before frosting with a half batch of the cream cheese frosting.





Sweet potato tart tatin

From: David Guas, pastry chef

Serves: 6

INGREDIENTS

• 1 sheet all-butter store-bought puff pastry, thawed
• 3/4 cup sugar plus 1 tablespoon for pastry
• 1 stick unsalted butter, cut into 16 pieces
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1 1/2 pounds sweet potatoes (try to buy potatoes of relatively even width and few bulges), peeled, ends removed, and sliced into 1/8-inch-thick rounds
• 1 large egg
• 1 tablespoon milk
• Ice cream for serving (optional)

DIRECTIONS

Heat the oven to 375 degrees F. Line a baking sheet with parchment paper. Place the puff pastry sheet on your work surface and cut out a 10-inch circle. Set the circle onto the prepared baking sheet. Prick the pastry all over with a fork and refrigerate.

Place 3/4 cup of sugar in a small saucepan and cover with 1/4 cup of water. Gently stir with a spoon to make sure all of the sugar is wet (it should have the consistency of wet sand), place a cover on slightly askew, and bring to a boil over medium-high heat. Keep the mixture covered until the syrup is clear and producing syrupy-looking medium-size bubbles, 3 to 4 minutes. Remove the cover and continue to cook until the sugar is a light butterscotch color and its temperature reaches 320 degrees F. Turn off the heat (the sugar will continue to cook in the pan even though the heat is off). Once the temperature reaches 350°F (this will take only a few minutes), whisk in the butter, 1/2 tablespoon (1 piece) at a time, waiting until each addition is completely incorporated before adding the next. Stir in the vanilla and the salt, and pour the caramel into a 10-inch cast iron skillet.

Cover the caramel with the sliced potatoes, starting in the center and overlapping in a spiraling outward circle as you go. Top with the puff pastry circle. Beat the egg and the milk together and brush over the pastry, and then sprinkle with the remaining 1 tablespoon of sugar. Bake until the edges are deep amber and the pastry is puffed and golden, 40 to 45 minutes. Remove from the oven and cool for 10 minutes before inverting onto a large plate (make sure the diameter of the plate is larger than 10 inches!). Slice into wedges and serve with or without ice cream.

TIPS

To make life easier, I use store-bought puff pastry. Try to source an all-butter kind, like Dufour, which gives the tart a rich flavor and tender texture.



To take a look or purchase, go here.

*** Thanks for visiting and come back often! :)

25 August 2009

Recipe: Fast Easy Chocolate Truffle Pie



From Denny: Bakers Chocolate of Kraft Foods often posts very easy simple and fast recipes and this one is no exception. This pie would be an awesome addition to the holiday table and it's never too soon to start thinking about and planning ahead for the holidays. Who wants to be stressed at the last minute trying to rack your brain for a new recipe to excite the crowd and you just don't have a lot of time to find the recipe let alone bake it? Recipes like this one are real life savers! :)

Chocolate Truffle Pie

From: Bakers Chocolate

Serves: 10

Prep Time: 15 min

Total Time: 50 min

Ingredients:

1-1/4 package (10 squares) BAKER'S Semi-Sweet Chocolate

1/2 cup whipping cream

4 large eggs

1/2 cup sugar

1/4 cup flour

1 cup thawed COOL WHIP Whipped Topping (or real whipped cream)

Directions:

HEAT oven to 325°F. Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted. Stir until completely melted. Cool.

WHISK in eggs, sugar and flour. Pour into greased 9-inch pie plate.

BAKE 35 min. or until edge of pie is puffed but center is still slightly soft; cool. Top with COOL WHIP.

Kraft Kitchen Tips for this recipe:


Size-Wise

A portion of this special-occasion dessert is all that is needed to provide big chocolate flavor.

Special Extra

To add a decorative powdered sugar garnish, place stencil on top of cooled pie. Use wire mesh sifter to sprinkle powdered sugar evenly over stencil. Carefully remove stencil to reveal the show-stopping garnish on pie.

Make Ahead

Cover cooled pie and freeze up to 1 week. Thaw in refrigerator before serving.

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Kraft Foods, Bakers Chocolate, chocolate pie, truffles, easy recipes, holiday food, holiday recipes, fast recipes, simple recipes, home, baking
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