Professional Documents
Culture Documents
Active time: 50 min Start to finish: 1 1/2 hr 4 (1 1/2-lb) live lobsters or 1 1/2 lb cooked fresh lobster meat 1 lb small red potatoes 3 ears corn For vinaigrette: 2 1/2 tablespoons fresh lemon juice 1 1/2 to 2 tablespoons chopped fresh tarragon 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 cup extra-virgin olive oil 2 cups grape or cherry tomatoes, halved 1 cup coarsely chopped frise (French curly endive) 1/3 cup sliced scallion Prepare lobster, potatoes, and corn: Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. Leave water boiling in pot. Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot. Boil corn in same water until crisp-tender, about 3 minutes, then drain. When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use. Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs. Make vinaigrette: Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking. Assemble salad: Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frise, and scallion in a large bowl and season with salt and pepper. Cooks' note: * Lobster may be cooked 1 day ahead Makes 4 servings.
1 2.2-pound bag instant-light mesquite chunks 1 cup mesquite or hickory wood smoke chips, soaked in cold water at least 30 minutes Mix first 6 ingredients in small bowl. Sprinkle spice rub over both sides of steaks, pressing to adhere. Let steaks stand at room temperature 1 hour. Spread entire bag of instant-light mesquite chunks over 2/3 of bottom rack and prepare barbecue (medium-high heat). Grill steaks over mesquite until brown on both sides, about 2 minutes per side. Remove steaks from grill. Let mesquite chunks burn until ash is gray. Drain wood chips; scatter over mesquite. Return steaks to cooler part of grill (not over mesquite). Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. Let steaks rest 5 minutes before serving. Makes 4 to 8 servings.
Halve dough and form each half into a 5- to 6-inch disk. Wrap disks in plastic wrap and chill until firm, at least 30 minutes. Make filling: Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then add fresh or frozen cherries with any juices and sugar and simmer, stirring, until sugar is dissolved. (Cherries will exude juices.) Continue to simmer until cherries are tender but not falling apart, about 8 minutes. Stir together water and cornstarch to form a thick paste, then stir into simmering filling and boil, stirring frequently, 2 minutes. Cool filling quickly by spreading it in a shallow baking pan and chilling until lukewarm, about 15 minutes. Assemble and bake crostata: Roll out 1 piece of dough (keep remaining piece chilled) between 2 sheets of wax paper into a 12-inch round. Remove top sheet of paper and invert dough into tart pan. Trim overhang to 1/2 inch and fold inward, then press against side of pan to reinforce edge. Chill tart shell. Roll out remaining dough in same manner and remove top sheet of paper, then cut dough into 10 (1-inch-wide) strips and slide dough, still on wax paper, onto a baking sheet. Chill strips until firm, about 5 minutes. Put a foil-lined large baking sheet in middle of oven and preheat oven to 375F. Spread filling in chilled tart shell and arrange 5 strips 1 inch apart across filling, pressing ends onto edge of tart shell. Arrange remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. Trim edges of all strips flush with edge of pan. Brush lattice top with reserved beaten egg and sprinkle crostata with remaining tablespoon sugar. Bake crostata in pan on baking sheet in oven until pastry is golden and filling is bubbling, about 1 hour. (If lattice and edges look too brown after 30 minutes, loosely cover with foil.) Cool crostata completely in pan on a rack, 1 1/2 to 2 hours, to allow juices to thicken. Cooks' note: Crostata is best the day it is made but can be made 1 day ahead and kept, covered with foil, at room temperature. Makes 8 servings.
BAILEY'S TRUFFLES
1/2 cup whipping cream 1/4 cup butter no substitutions 3 tbsp granulated sugar 8 oz semi-sweet chocolate, chopped (8 squares) 1/4 cup Bailey's Irish Cream Combine cream, butter and sugar in a medium saucepan. Bring to a boil over medium heat. Remove from head. Add chocolate, stirring until completely melted. (Don't put it on the heat or the chocolate will seize or scorch). Stir in Bailey's. Chill mixture until firm, about 4 hours or overnight. Shape into balls (a melon baller works well, but does a teaspoon and your fingers... just dust them with cocoa if they get too sticky) and roll in desired coatings to cover horoughly. I use cocoa powder, nut fines, or just leave them "bare naked." Chill. Store in airtight container in the refrigerator. Makes about 5 dozen truffles.
Chocolate Brownies
Lightly butter 12" x 71/2" pan, chop 4 oz. bittersweet chocolate into small pieces and place in top of double boiler, set over hot water. Stir until smooth and melted. In bowl of electric mixer combine 1 1/2 cups sugar and 6 Tbs. pure vanilla extract and 1/2 tsp. salt. Beat in 3 eggs one at a time. Beat at moderate speed until thickened and increased in volume, about 5 min. Add the chocolate and beat until well blended. Remove bowl from mixer and gradually fold in 3/4 cup sifted flour then fold in 1 1/2 cups walnut pieces. Pour into prepared pan, smooth top and bake until done in center, 35-40 min. Let rest in pan for 30 min.
For glaze
o o o o 3 ounces fine-quality bittersweet chocolate (not unsweetened) 1 tablespoon unsalted butter 1/4 cup heavy cream 2 1/4 teaspoons instant espresso powder, dissolved in 1/2 tablespoon boiling water
Directions
1. Preheat the oven to 350 degrees F, and butter and flour an 8-inch square baking pan, knocking out excess flour.
Make brownie layer 2. In a heavy 1 1/2-quart saucepan melt chocolate and butter with espresso
mixture over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in flour and salt until just combined and stir in walnuts.
3. Spread batter evenly in pan and bake in middle of oven 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Cool brownie layer completely in pan on a rack.
Make glaze
5. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate and butter with cream and espresso mixture, stirring, until smooth, and remove top of double boiler or bowl from heat. Cool glaze to room temperature. 6. Spread glaze carefully over frosting. Chill brownies, covered, until cold, at least 3 hours. 7. Cut chilled brownies into 24 squares and remove them from pan while still cold. Serve brownies cold or at room temperature. Brownies keep, covered and chilled, in one layer, 5 days. These brownies are not suitable for mailing. Yield: 24 squares
Place the white and dark chocolates in separate stainless steel bowls. Heat the cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour 1/4 cup of boiling cream over the white chocolate and the remaining 1/2 cup over the dark chocolate and allow to stand for 4 to 5 minutes. Stir each with a separate whisk until smooth, and allow to cool for 1 hour at room temperature. Refrigerate the two ganaches for 15 minutes, stirring every 5 minutes. Line a baking sheet with parchment paper. Portion 36 heaping teaspoons of dark chocolate into separate mounds on the parchment paper. Top each teaspoon of dark chocolate with a level teaspoon of white chocolate. To fashion the truffles, roll each portion of chocolate in your palms in a gentle circular motion, using just enough pressure to form smooth rounds. Roll the rounds of chocolate in cocoa until completely covered. Make about 3 dozen.
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Env Gelatin -- plain 1/2 C Mini-Chocolate Chips 1/4 C Cold Milk 1 Graham Cracker Pie Crust, 9 Inch 1 C Milk -- heated to boiling 2 8-Oz Pkgs Cream Cheese 1 C Cookie Crumbs 1/2 C Sugar 1 tsp Vanilla Extract In blender, sprinkle gelatine over cold milk; let stand 2 min. Add hot milk and process at low until dissolved, about 2 min. Add cream cheese, sugar and vanilla and process until blended. Arrange chocolate in bottom of crust. Pour in gelatine mixture; sprinkle with crushed cookies. Chill until firm, about 2 hrs.
supposed to look bumpy because of the large chunks of Amaretti. Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight. NOTES: * Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you're going to grind some of the wafers and break the others into chunks, it doesn't matter which size you start with. One brand is Amaretti di Saronna, Lazzaroni & Co. * This is an expensive cake, both in terms of the cost of the ingredients ($15-$20) and the number of calories. : Difficulty: moderate to hard. : Time: 30 minutes preparation, 45 minutes baking, overnight cooling. : Precision: measure ingredients carefully.
Preheat oven at 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare brownie mix, follow directions on box. Pour batter evenly into prepared pan. Bake for 10 minutes. Meanwhile, in a mixing bowl, combine cream cheese, sugar, vanilla, and egg whites. Pour over brownie layer. Spoon melted chocolate over cream cheese mixture. Cut through chocolate mixture and cheese mixture several times toachieve a marble effect. Bake for 35 minutes or until center is set. -
swirling pan. Add 2/3 cup cream and butter (mixture will bubble) and stir until smooth. Cool 10 minutes. Stir in 1 tablespoon Scotch. Let stand until cool, but still pourable, about 2 hours. Mix in 1/2 cup almonds Spoon all but 1/2 cup butterscotch topping over cheesecake (remove remainder for another use) Sprinkle with remaining 1/4 cup chopped almonds. Refrigerate up to 1 hour. Run sharp knife around pan sides to loosen cake. Release pan sides. Spoon cream into pastry bag fitted with star tip. Pipe cream over top edge of cake.
In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating until creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired.
TIRAMISU CHEESECAKE
Serving Size : 12 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------CROSS (TMPJ72B) -----CRUST----2 tbs Butter or margarine -- melted 1/2 tsp Instant espresso powder 1 cup Vanilla-wafer crumbs -----FILLING----24 ounces Cream cheese -- or Neufchatel cheese 8 ounces Mascarpone cheese 1 2/3 cups Sugar 4 Lg eggs -- Room Temp. 1 tsp Vanilla extract 1 pinch Salt 2 tsp Instant espresso powder 1 tbs Hot water 2 tbs Brandy 1 ounce Semisweet chocolate -- grated 2 tsp Unsweetened cocoa Crust: Preheat oven to 350 degrees. Butter an 8-inch springform pan. Stir in butter and espresso powder in small bowl until combined. Stir in crumbs until crumbs are evenly moistened. Pat evenly over bottom of prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on. Tightly cover outside bottom and sides or springform pan with heavy-duty foil. Filling: Meanwhile, beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy, 2 minutes. Gradually beat in sugar, scraping down sides of bowl with rubber spatula, until completely smooth, 3 minutes. Reduce speed to medium and beat in vanilla and salt. Add eggs, one at a time, beating just until blended after each addition. Pour 4 cups filling over crust in prepared pan and place in large roasting pan. Dissolve espresso in hot water. Fold into remaining filling with brandy and grated chocolate. Spoon mixture evenly over filling in pan; smooth top with spatula. Place pan on oven rack. Pour enough hot water into roasting pan to come 1" up side of springform pan. Bake 11/4 hours or until center is just set. Remove cheesecake from water bath. Cool completely on wire rack. Remove foil. Cover and refrigerate overnight. Just before serving, run knife around edge of pan; remove sides. Sprinkle lightly with cocoa. Makes 12 servings.
WASHINGTON CHEESECAKE
Serving Size : 12 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------ROSE CAPOCCIA (DRND29A) -----CRUST----1 cup Graham cracker crumbs 1/4 cup Sugar 1/4 cup Touch of Butter Spread -----FILLING----24 ounces Cream Cheese -- softened 3/4 cup Sugar 2 tablespoons Flour 3 Eggs 2 tablespoons Milk 1 teaspoon Vanilla -----TOPPING----2 tablespoons Almond-flavored liqueur(opt) 1 21 ounce Can Cherry Pie Filling CRUST: Heat oven to 325 degrees. Mix crumbs; sugar and spread; press onto bottom of 9-inch springform pan. Bake 10 minutes. FILLING: Increase oven temperature to 450. Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and vanilla; pour over crust. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 30 to 35 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. Refrigerate.
Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice. Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total. Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well. Cooks' note: Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6 minutes total.
Makes 4 main-course servings.
Keefels
Bake 375 for 15-20 minutes Cookie Ingredients Filling ingredients 4 sticks margarine 1 lb ground walnuts 4 cups flour 1/2 teaspoon lemon juice 1/2 pint sour cream (8 oz) 1 1/2 cups sugar 3 egg yolks 3 egg whites Mix eggs, margarine and sour cream add flour, mix until smooth. roll into small balls size of a walnut. Refrigerate overnight or at least 4 hours. Roll balls in a mixture of 1/2 powder sugar and 1/2 granulated sugar Roll each ball with rolling pin into 3-4 in circles Place 1 teaspoon of filling mixture in center of circle and roll into crescent shape. Place on well greased cookie sheet and bake 15-20 minutes
Mix all dry ingredients Mix in milk and oil add chocolate chips or nuts if you desire roll in walnut size balls and bake at 530 for 10-12 minutes cool and glaze with confectionary sugar and water if you desire
Thanksgiving Cookies
(makes 18 3 inch cookies) Bake at 375 for 8-10 minutes 3/4 cups (1 1/2 sticks) unsalted butter softened 3/4 cup sugar 3 tablespoons milk 2 teaspoons vanilla 2 teaspoons baking powder 2 cups flour 1/4 sugar mixed with 1 tablespoon pumpkin pie spice cream butter and sugar until fluffy beat in milk and vanilla at low speed beat in baking powder, then flour one cup at a time divide dough in half chill roll each half to 12 inch round cut with cutters and sprinkle with half of sugar mixture bake at 375 for 8-10 minutes until edges are light brown DO NOT REROLL
combine nuts, cinnamon, and brown sugar cream butter and sugar add flour, sour cream, eggs, baking soda, baking powder, vanilla stir in nut mixture pour into bunt pan and bake at 350 for 50-55 minutes
DIRECTIONS Gradually combine cream cheese and confectionary sugar, mixing well after each addition. Add remaining ingredients, mix well, spread into greased 8" square pan, and chill several hours. Cut into squares and serve.