Ingredients
Original recipe makes 1 -10 inch round cake Change Servings
1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs
Directions
1.Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
2.In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3.Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4.Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5.Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6.Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Apple Phyllo Pie
By Fiona Haynes
Brushing the sheets of phyllo dough with a mix of honey and warm water rather than melted butter keeps the fat content in check. You could also use butter-flavored cooking spray instead.
Cook Time: 35 minutes
Total Time: 35 minutes
Ingredients:
•5 Apples, peeled, cored, and thinly sliced
•1/4 cup brown sugar
•1 tsp cinnamon
•1/4 tsp nutmeg
•1 tbsp lemon juice
•1 tbsp flour
•1/4 cup honey
•2 tbsp warm water
•6 sheets 9-inch by 14-inch phyllo dough
Preparation:
Preheat oven to 350 degrees.
Coat a 9-inch pie plate with nonstick cooking spray. Peel, core and slice apples thinly. Combine apples, sugar, cinnamon, nutmeg, lemon and flour in a large bowl and set aside.
In a small pitcher or bowl, mix honey with warm water.
Stack six phyllo sheets on a clean surface. Working quickly, brush the top sheet with the honey mixture and lay on the pie plate. Push the dough into the plate, leaving the sides overhanging.
Brush the next sheet and lay on top of the first sheet.
Brush the third layer and lay it so that the sides overhang the opposite side of the plate, making a cross shape. Do the same with the fourth sheet.
Brush the fifth sheet with honey and lay it at an angle to the other sheets, and lay the sixth sheet at the opposite angle to the fifth.
Spoon apple mixture into the pie plate, forming a large mound.
Gather overhanging sides of phyllo sheets up to form a galette-style pie (where some of the fruit remains exposed in the center).
Place in the oven and Bake for 30-35 minutes.
Serves 6-8
Per Serving: Calories 173, Calories from Fat 9, total Fat 1g (sat 0.3g), Cholesterol 0mg, Sodium 60mg, Carbohydrate 39.9, Fiber 2.5g, Protein 1.1g
Ingredients:
1/3 cup walnuts, chopped
1/3 cup whole cranberry sauce
¼ cup honey
½ tsp.Rosemary
1 (8oz.) wheel of Brie cheese
½ (17.3oz.) package frozen puff pastry, thawed
1 egg
1 Tbsp. water
Preparation:
Preheat oven to 400°F. Combine walnuts, cranberries, honey and rosemary in a small bowl, set aside. In another small bowl, gently beat egg and water, set aside. Unwrap puff pastry, pour walnut mixture onto middle of pastry, roughly in a circle the size of the Brie. Place Brie on top of walnut mixture, brush egg mixture around edges of pastry then fold over Brie, fully enclosing it. Turn pastry-covered Brie over onto a lightly greased baking sheet. Brush entire top and sides of pastry with egg wash. Bake for 25 minutes or until pastry is golden brown. Let Brie rest for 10 before cutting into. Serve with crackers or slices of baguette.
based on a recipe from Marcella Hazan
Ingredients:
1 pound Jerusalem artichokes
lemon juice
1 pound fresh, firm cultivated mushrooms, whole or sliced
¼ cup extra virgin olive oil
1 tablespoon chopped garlic
3 tablespoons chopped Italian fine-leaf parsley
red pepper flakes
salt
black pepper
Instructions:
Skin the Jerusalem artichokes using a small paring knife or a peeler. Rinse them in cold water, and then toss in lemon juice to prevent discoloration.
Using the fine slicing disk of a food processor thinly slice the artichokes.
Brush the mushrooms clean if they are whole, and slice as thinly as the artichokes.
In a large saute pan or skillet put the oil and garlic, and turn heat to medium high. Cook the garlic stirring frequently, until it becomes colored gold. Add the parsley, stir quickly two or three times. Then put in both the artichokes and mushrooms. Turn them over a few times to coat them well, add red pepper flakes, salt and generous grindings of pepper. Turn the heat down to low, and cover the pan.
The mushrooms will shed a fair quantity of liquid. Cook, turning the pan’s contents over from time to time, until the mushroom water has completely evaporated and the artichokes feel tender when poked with a fork. Continue to taste for salt and pepper, adding more as you need it. If, once the artichokes are done, there is still liquid left in the pan, uncover it, raise the heat, and boil all the liquid away.
This dish can be cooked completely several hours in advance. Reheat gently but thoroughly turning over the mushrooms and artichokes with a wooden spoon from time to time.
from Martha Stewart Living, May 2002
Yield
Serves 4
Ingredients
10 (about 2 1/2 pounds) chicken thighs
1/3 cup freshly squeezed lemon juice (2 to 3 lemons)
2 tablespoons coarsely chopped fresh rosemary
1 1/2 teaspoons freshly ground pepper
1 lemon, cut into 12 chunks
3 tablespoons small brined capers
3 tablespoons extra-virgin olive oil
Coarse salt
Directions
Preheat oven to 425 degrees. Place chicken in a non-reactive container. Add lemon juice, rosemary, and pepper. Turn to coat. Squeeze juice from lemon chunks over chicken, then add them to the container. Cover with plastic wrap, and let marinate at room temperature for 20 minutes.
Place a small skillet over medium heat, and add capers. Cook, shaking pan frequently, until capers dry out, about 6 minutes. Remove from heat; set aside.
Remove chicken from marinade, and season generously with salt. Working in batches, place chicken thighs on grill, skin side up, along with lemon chunks. Cook until clearly marked, about 3 minutes. Turn and cook until skin is brown and crisp and lemons are charred, about 3 minutes more.
Transfer to a baking pan, and drizzle with oil. Bake until juices run clear and an instant-read thermometer reads 170 degrees when inserted in the thickest part of the thigh, 20 to 25 minutes. Sprinkle with capers. Serve hot or at room temperature.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
4 1-inch thick strip steaks
2 teaspoons kosher salt
½ teaspoon black pepper
1 tablespoon light olive oil
1/3 cup shallots, chopped
¼ cup butter, cut into 2 pieces
½ cup Cognac
¾ cup heavy cream
Preparation:
Season both sides of each steak with the salt and pepper. Heat the oil in a large heavy skillet over high heat, and then sauté the steaks, 2 at a time, for 3-4 minutes on each side. Transfer the steaks to a heatproof dish and keep them warm in a 175-degree oven.
Pour any leftover liquid from the skillet and lower the heat to medium. Add the shallots and 1 piece of butter; sauté for 5 minutes, until cooked. Carefully add Cognac (it may flame) and bring to a boil for 2-3 minutes until the sauce thickens. Stir in cream and other piece of butter; heat through, stirring constantly. Serve over steaks immediately.
- By Heather Baird, SprinkleBakes
Yield: About 20, 3-inch knot cookies
Ingredients
2 cups all-purpose flour
1 1/2 cups graham flour
3 tablespoons graham cracker crumbs
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup (packed) light-brown sugar
1/2 cup molasses
1 large egg
1/2 teaspoon vanilla extract
Directions
1. Sift flours, baking soda and salt into large bowl.
2. Using electric mixer, beat butter in another large bowl at medium speed until smooth and creamy, about 2 minutes.
3. Add brown sugar; beat 1 minute.
4. Add molasses; beat until fluffy, about 2 minutes.
5. Add egg; beat until well blended, about 1 minute.
6. Reduce speed to low; beat in vanilla.
7. Add flour mixture and graham cracker crumbs; beat on low speed just to blend.
8. Gather dough into ball; wrap in plastic. Chill until firm, at least 4 hours and preferably overnight.
9. Sprinkle work surface with flour and roll out 1/2 of dough. Refrigerate unused portion.
10. Roll lengths of dough into ropes and, working on a parchment-lined baking sheet, twist them into knots using the step-by-step pictures to guide you (Images 1-5).
11. Place a circle on top of a few of the finished trinity knots.
12. Position rack in center of oven; preheat to 350 degrees F. Bake for 8-12 minutes.
13. Let cool on pan until firm enough to transfer to wire racks. Cool completely.
14. Store in an airtight container.
Image 1
Image 2
Image 3
Image 4
Image 5
Enlarge Photo+Shrink Photo-
Enlarge Photo+Shrink Photo-
Enlarge Photo+Shrink Photo-
Enlarge Photo+Shrink Photo-
Enlarge Photo+Shrink Photo-
Recipe courtesy Alton Brown, 2006
Ingredients
1 tablespoon olive oil
1/4 cup finely chopped onion
1/2 teaspoon kosher salt
1 clove garlic, finely minced
8 to 10 whole squid (about 3 to 5 inches each)
2 ounces raw shrimp
1/4 cup fresh bread crumbs
2 tablespoons finely chopped tomato
2 teaspoon lemon zest
2 teaspoon finely chopped fresh ginger
1 teaspoon chopped fresh parsley leaves
1/4 teaspoon freshly ground black pepper
2 cups prepared tomato or spaghetti sauce
Directions
Preheat an oven to 375 degrees F.
Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.
Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it’ll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.
Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.
Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.
From Christine Morin, Jamaica
Yield: About 1 cup
Ingredients:
- 1/2 cup ground allspice berries
- 1/2 cup packed brown sugar
- 6 to 8 garlic cloves
- 4 to 6 Scotch bonnet peppers, seeded and cored (wear gloves!)
- 1 Tablespoon ground thyme or 2 Tablespoons thyme leaves
- 2 bunches escallions (green onions)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Kosher salt and black pepper to taste
- 2 Tablespoons soy sauce to moisten
Preparation:
You may use whole allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.) Keep this sauce refrigerated and it will virtually keep forever. Feel free to increase the hot peppers and garlic.
Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub in. With chicken, be sure to rub under skin and in cavities. The jerk sauce may also be used with fish, but use a firm-fleshed fish like grouper.
Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential. Meat will be smoked “pinkish” when done, and the skin will be nice and dark.
Fresh compote replaces cream-and-egg-laden pie filling.
Recipe by Sara Dickerman
Photograph by Christopher Testani
Ingredients
Streusel
- 1/4 cup old-fashioned oats
- 1/4 cup shelled pumpkin seeds (pepitas)
- 1/4 cup walnuts
- 1 large egg white
- 1/4 cup (packed) dark brown sugar
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2” cubes
- 3 tablespoons unbleached all-purpose flour
- 3 tablespoons whole wheat flour
- 1/2 teaspoon ground cinnamon
Compote
- 2 cups 1/4” inch cubes peeled, seeded sugar pumpkin or butternut squash (about 1/2 lb)
- 1/4 cup pure maple syrup
- 1/4 cup golden raisins
- 2 tablespoons fresh lemon juice
- 1 tablespoon (packed) dark brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 3 large pears (2 lb.), peeled, cored, cut into 1/4” cubes (4 cups)
- 1/2 teaspoon vanilla extract
-
Special equipment:
Eight 6-oz. ramekins or heatproof bowls
Preparation
Streusel
-
Preheat oven to 375°. Bake oats, pumpkin seeds, and walnuts on a rimmed baking sheet until light golden, about 10 minutes; let cool. Transfer to a food processor. Add the remaining 6 ingredients and pulse until crumble forms. Spread on rimmed baking sheet; bake until golden and crispy, occasionally breaking up lumps, 18–20 minutes. Let cool.
Compote
-
Preheat oven to 375°. Bring first 7 ingredients and 1 1/2 cups water to a simmer in a large saucepan over medium heat. Cover and simmer until pumpkin is just tender, about 7 minutes. Add pears and vanilla; cook uncovered, stirring often, until pears are tender, about 10 minutes. Using a slotted spoon, transfer pumpkin-and-fruit mixture to a medium bowl. Simmer syrup in pan until reduced to 1/2 cup, 3–5 minutes
-
Arrange ramekins on a rimmed baking sheet. Divide compote among ramekins. Drizzle each with 1 Tbsp. reserved syrup.
-
Bake until filling is bubbling at edges, 25–30 minutes. Top with streusel and serve.
Read More http://www.bonappetit.com/recipes/2011/11/pumpkin-pear-crisps#ixzz29dvQbEtK
