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Posts Tagged ‘dessert’

Looking for a dessert for Easter Sunday? Since today’s theme is being helpful, I thought I would throw this Fruit and Nut Trifle out there. You will want to eat the whole bowl. The. Whole. Bowl. Do it.

Fruit and Nut Trifle

Trifle
What You Need:
1 c of almonds chopped
2 t water
4 t sugar
2 t cinnamon
1 c dried apricots and cranberries chopped
2 t butter
2 pears cored and diced
mandarian orange segments – small can
1 Tbsp rum
4 cups of heavy cream
1/2 cup confection sugar
1 cup orange juice
raspberries for decoration
sponge cake – see below for recipe

What To Do:
Preheat oven to 350 degrees.  In a bowl toss the nuts with cinamon then water and sugar and then spread on a sheet pan and bake for 5 minutes and toast for about 7 minutes.

Chop dried fruit and cover with hot water and a little rum and let set for 10 minutes.  Drain the fruit and add to the nuts. Toss.

In a saute pan heat the butter and add a little sugar. Add the diced pears and saute and then add the fruits and nuts.

In a bowl mix the heavy cream with the confectioners sugar vanilla and rum.  Mix until cream is whipped to soft peaks.

Brush the cake with the orange juice to make it a little moist.

In a trifle bowl first add some whipped cream and then place the sponge cake on top to cover the cream.  Layer with the fruit/nut mixture and then add a little cream.  Follow with the cake and continue to build the trifle.  Finish with the whipped cream.  For a festive look top with fresh raspberries. Refrigerate at least 6 hours or overnight.

Sponge Cake

What You Need:
8 eggs
1 cup flour
1 1/4 cup cugar
1 Tablespoon lemon zest
orange juice for brushing (optional)

What To Do:
Preheat the oven to 350 degrees. Butter a large square pan (13″x18″) and line with parchment paper.

Put the eggs into a mixer (Kitchenaid or handheld). Slowly add the sugar to the eggs, beating until they are twice the volume from when they started and a pale lemon color.

Slowly add the flour to the above ingredients and also the lemon zest.

Pour the mixture into the pan and bake for 15 minutes.

After it’s done, you can brush the cake with some orange juice, using a pastry brush. This makes it nice and juicy, and adds a complementing flavor for the fruit and nuts in the trifle.

Try not to eat it all. Or eat it all. Whichever.

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I had a special request – a commission, if you will, for some edible artwork. The project outlines were the following:

1. Create an espresso granita like the one a friend had sampled in Tuscany.

2. Whipped cream too, please.

Keep in mind that I had not been in Tuscany with my friend at the time she sampled this delicacy. So I had to ask for lots of details because I was flying taste-bud blind.

Was the espresso flavor strong? Yes.

What was the consistency of the ice? Like little chips, all in different sizes so you could crunch them.

What about the whipped cream? Not too sweet. Just a tiny bit to give a little contrast to the espresso ice.

I began with some research. It’s pretty easy to make granita (really). You really just need to freeze stuff, and break it up with a fork during the freezing process every now and again so you don’t get one giant ice cube. One giant ice cube does not a granita make.

Following this research, I purchased some espresso from Eataly.

This stuff looked pretty good. And I really liked trying to say “Heuhuetenango” too.

Then I brewed some up using my French Press. I like the way coffee tastes brewed in a French Press. It’s STRONGER! I used 5 heaping tablespoons.

Meanwhile, I boiled some water (3 cups) with about 1/8 cup of sugar in a pot. Once it was all heated up, I poured it into my French Press, waiting the appropriate amount of time (3-5 minutes), and then PRESSED.

Then, I poured this lovely concoction into a pan and popped it into the freezer. I tried to give it a stir and break up the ice with a fork every half hour or so. Eventually, I had to use something stronger than a fork (I bent the fork), so I opted for some tongs (please picture a ridiculous scene of me smashing coffee flavored ice with metal tongs). I did this periodic smash until the stuff started to look like this:

And then I made some whipped cream. Initially, I made the whipped cream without sugar. But just a tiny bit of confectioners sugar adds a whole lotta goodness.

Gather 1 cup of heavy whipping cream and 1 1/2 tablespoons of confectioners sugar. Put them in a mixing bowl and with a hand-held mixer or a stand mixer fitted with a whisk attachment, beat the cream and sugar until it’s whipped and soft peaks form.

Scoop some granita into a bowl or fancy glass (I used retro snow cone holders) and top with whipped cream.

Now for the ridiculous part of the story….you knew there was one, right?

I was meeting my friend after work for her to try this granita and give me the final word. But how to transport it? It’s ice, it melts. So, I:

Brewed the coffee at home.

Poured it into one of my insulated Camelback water bottles.

Transported it to work.

Transferred it to a baking pan and put it in the office freezer.

Then from time to time I would get up from my desk to go smash ice chunks. It was actually a very therapeutic workplace activity.

Before I left work, I whipped up the cream and transferred the granita BACK into the Camelback (I was hoping this would prevent it from melting). Then I walked to a bar, commandeered us some fancy glasses and served it up.

Final determination: success. The espresso granita is crunchy, strong and slightly bitter which pairs nicely with the smooth, creamy and ever-so slightly sweetened whipped cream.

Note: The first time I made the cream, I made it without confectioners sugar, but all the tasters agreed that a lil’ bit o’ sugar greatly improves it.

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It is without reservation in stating that my favorite fictional character of all time is John Locke from LOST.  Expertly acted by Terry O’Quinn, Locke offered endless depth, surprise and intrigue while other characters within the show grew stale.  In Locke’s coming out episode in Season 1, Walkabout (portions of which I have memorized), we learn that the Island, much like Locke himself, is not what we may have initially believed it to be.  As an obsessed fan, I’d always look forward to the Locke-centered episodes: his flashbacks were always the richest; his hikes throughout the island would always yield some fascinating surprises; his creepy ways would keep the entire crew of castaways (and viewers) on edge.

Locke was always looking for the answers on the island, and in life.  A restless soul, John Locke (until his death at the hands of Benjamin Linus) was always getting under others skin with his sinister smirks and talks of “destiny” in being the sole culprit as to why the castaways were brought the island.   But, hey, wouldn’t you be a bit spiritual if many of your real life constraints had been cured by a plane crash on a deserted island?

Locke’s storyline, as people who have viewed the show know, was full of heartbreak.  For some reason, I always felt for the guy (his inability to accompany the rest of the gang on the Walkabout, always gets me).  And in those trying times, maybe Mr. Locke would appreciate some of Mom’s Apple Pie.

For me, this is my absolute favorite thing my Mom makes.  My Dad and I often hide portions of it in dark corners of the refrigerator for later.  When a slice of it is on my plate, there is truly nothing else that enters my mind.  Crispy golden apples, cradled by a crackling, yet slightly soft crust; it is the highlight of my Thanksgiving meal.

So if there is one fictional character that deserves a slice of Mom’s Apple Pie, it is John Locke.  No need to worry about hunting razorbacks, Johnny, I got you covered.

Here’s the recipe:

CRUST – What You Need:

2 cups flour

1 teaspoon salt

1 tablespoon sugar

2/3 cup butter (1 stick plus 2 tablespoons)

1 egg yolk

CRUST – What To Do:

Mix the flour, salt and sugar in a food processor. Add the butter and pulse until the texture is grainy. Mix egg yolk with 2 tablespoons cold water. Gradually add to the dough. Chill for at least 1 hour. This can be made 1 day ahead and kept in the fridge.

FILLING – What You Need

1 stick butter

1 cup sugar

7-9 Golden Delicious apples

3 tablespoons cornstarch

1 teaspoon cinnamon

FILLING – What To Do:

Peel and slice apples. Place butter and sugar in a saucepan and cook over medium heat until caramelized. Add apples and cook for about 7 – 10 minutes stirring to keep the sugar liquid. Dilute cornstarch in 3 tablespoons water and add to apple mixture. Cook until thick. Remove from heat and add cinnamon. Let cool.

TOPPING – What You Need:

3 tablespoons butter

4 tablespoons flour

6 tablespoons sugar

1 teaspoon cinnamon

TOPPING – What To Do:

Put the sugar, flour and cinnamon in a small bowl. Cut in the butter with a fork until dry and crumbly. Store in the fridge until ready to use.

Put it All Together:

Preheat the oven to 350 degrees. Roll out your dough and line a 8″ springform deep dish pan with the dough. Add apple filling and sprinkle on the topping. Bake until pastry is golden and top is golden – about 45 minutes – 1 hour.

* Note #1: For the filling, you must caramelize the sugar (it will turn brown). When you add the apples, the sugar will harden, but it will become liquid again as the apples heat up.

** Note #2: For the crust, the less you handle it with your fingers the flakier the crust will be. You can roll out the dough between 2 pieces of wax paper if you like. If you dampen the counter top underneath the wax paper, the paper will not slip as you roll the dough.

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There aren’t many TV shows that have captured my attention. I was a pretty serious LOST fan for the duration of that program, and I’ve enjoyed a few others, but no show has intrigued me as much as the X-Files. I think this show is magic. I like the mystery, the creepiness, the bizarre plot lines, and the sarcastic, random humor. Mostly, I love the characters.

Therefore, if I were to make my favorite dessert (also a Thanksgiving dessert) for anyone – real or fictional – it would be Agent Mulder.

Neither Mulder nor Scully spends a lot of time eating on the show. They are too busy doing other things – no time for snacks! Mulder, particularly, is rarely seen eating. I always imagined this was because he was so obsessed with finding just where out there the truth really was, that food became an afterthought. Aside from occasional munching on sunflower seeds, Mulder is fueled by pure obsession with mysteries just outside of his grasp, not carbohydrates and protein.

So, when he does sit down to eat, you can imagine whatever he is eating must be pretty darn good. This is highlighted in one Season 3 episode of the X-Files: Jose Chung’s Aliens from Outer Space in which Mulder sits down at a diner bar and orders piece after piece of sweet potato pie from the surly looking chef until he has eaten the whole thing.

I would like to reinvent/rewrite this scene minus the sweet potato pie and surly looking chef, adding instead my Pumpkin Bread Pudding and myself (hopefully looking less surly). I imagine it would play out something like this:

Mulder enters the bar and identifies himself.

Orders piece after piece of Pumpkin Bread Pudding, all the while questioning me about my thoughts on extra-terrestrial life.

He eats the whole bread pudding that way.

As a final question, he points at me and asks if I’ve “checked everywhere” for alien implants, pays the check and leaves.

Now you might be asking yourself (among other questions about how intact my sanity is) can this pumpkin bread pudding really be that good? Good enough to make Agent Mulder pause in middle of his quest for knowledge and eat an entire serving dish full?

Yes. Yes, it is. I discovered this recipe via the Martha Stewart website. I was looking for something slightly different to serve at Thanksgiving dinner. This hits the nail on the head: it satisfies my need for something pumpkin flavored, but with a completely different texture and spin. And there are a couple of fun variations on the pudding that I do that really give it a kick (read: baking with alcohol).

Here’s how it all happens:

First, you actually make the pumpkin challah bread that goes into the pudding (not difficult). As I mentioned, this recipe is from Martha Stewart, and I have not changed a thing about it except that I make 4 small loaves of bread instead of 2 larger ones. I usually only end up using two of the four loaves, and I freeze the other two to eat later or give them away as gifts.

What You Need:

  • 2 1/2 teaspoons active dry yeast, (1 1/2 packages)
  • 1 cup warm water (100 degrees to 110 degrees)
  • 3/4 cup egg yolks, (11 to 12 large eggs), plus 1 large egg yolk for glaze
  • 1 tablespoon salt
  • 2 tablespoons canola oil, plus more for bowl
  • 1/4 cup honey
  • One 15-ounce can pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 8 cups all-purpose flour, plus more for dusting
  • What To Do:

  • Proof the yeast: Place 1/2 cup warm water in a small bowl, and sprinkle yeast over it. Stir to combine, and let sit until mixture becomes foamy, about 10 minutes.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine egg yolks with remaining 1/2 cup warm water. In a medium bowl, combine salt, canola oil, honey, pumpkin, cinnamon, ginger, and allspice. Replace paddle attachment with dough-hook attachment, and add the pumpkin mixture to the mixer bowl; combine. Add the yeast mixture, stirring until combined.
  • Slowly add flour, 1 cup at a time, until all the flour is incorporated into dough. Transfer the dough to a lightly floured work surface, and knead the dough by hand for 10 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.
  • Transfer the dough to a lightly floured work surface, punch down the dough, and then form it into two 8-inch loaves. Place the loaves on a baking sheet lined with parchment paper, cover with a kitchen towel, and let rise until doubled in size, about 1 hour.
  • While the dough is rising, heat the oven to 350º. Mix remaining egg yolk with 1 tablespoon water. Brush the loaves with the egg glaze, and bake until golden brown, about 50 minutes. Let cool on a wire rack, and serve.
  • And now for the pudding part. I have made a few notes in italics where I have made changes to the recipe.
    What You Need:
  • 3/4 cup golden raisins
  • 4 large whole eggs
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 4 cups milk
  • 2 1/2 teaspoons pure vanilla extract
  • 2 tablespoons butter, melted, plus more for dish
  • 2 teaspoons light-brown sugar
  • 5 to 6 cups day-old Pumpkin Challah, cubed
  • 1/2 cup heavy cream
  • 3 tablespoons confectioners’ sugar
  • 5 large egg yolks
  • 1/4 cup dark rum, or more to taste
  • What To Do:
  • Heat oven to 350 degrees. Place raisins in a small bowl, and cover with hot water (I soak the raisins in RUM. Whisky works too). Let soak until plump. Drain, and set aside.
  • In a large bowl, whisk together 4 whole eggs, sugar, and salt. Whisk in 2 1/2 cups milk and 1 1/2 teaspoons vanilla extract. (I add in a little rum or whisky to this mixture – about 3 Tablespoons).
  • Butter a 9-inch, 1 1/2-quart ceramic baking dish with sides that are at least 1 1/2 inches high. Sprinkle bottom of dish with brown sugar; arrange half the challah cubes in a layer on top. Sprinkle with half the reserved raisins. Repeat with remaining challah and raisins.
  • Pour the milk-and-egg mixture over the bread, making sure to soak every piece. Transfer baking dish to the oven, and bake until the custard sets and the bread pudding becomes a rich, golden color, 50 to 60 minutes. If bread becomes too brown before filling is set, loosely cover top of pudding with aluminum foil. Allow to cool slightly before serving.
  • (I actually do not always make the rum sauce, as I spike the actual pudding with rum. Sometimes, I just dust with confectioner’s sugar and serve with ice cream).

  • Meanwhile, prepare the rum sauce: Combine remaining 1 1/2 cups milk, the heavy cream, and confectioners’ sugar in a saucepan; place over medium heat, and heat just until bubbles form around the edges. Remove from heat.
  • Prepare an ice-water bath, and set aside. In a medium bowl, whisk egg yolks with remaining teaspoon vanilla. Slowly beat 1/4 cup of the hot milk mixture into yolks, then slowly whisk yolk mixture back into saucepan with remaining milk mixture. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 1 minute.
  • Strain the mixture into a bowl set in the ice-water bath. Stir in rum and remaining 2 tablespoons butter; stir until combined. Let stand until mixture is chilled. Serve bread pudding warm or at room temperature, with the rum sauce on the side.
  • Finito! I really must thank Martha for this recipe. It’s a serious winner. Elana recommended, Agent Mulder approved.
    * If anyone wants me to completely geek out and tell the story about the time I met Chris Carter (creator of the X-Files), just let me know. I am more than happy to do so…
    ** All images are property of 20th Century Fox, and I don’t mean to suggest that they are mine by including them in this post. It’s just funny.
    *** If you’d like to check out the original Martha Stewart recipes, you can click here and here.

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    I know you were concerned about returning to the topic of cured meats. I was, anyway.

    For today, we are featuring BACON, which might be my favorite. And CUPCAKES.  Together again for the very first time in this Bacon French Toast cupcake by the Cupcake Stop. For those of you unfamiliar with the Cupcake Stop, it is another one of New York City’s fabulous food trucks. To find their daily locations, you can follow them on Twitter. They also have two brick and mortar locations: one insde the Limelight Marketplace, and the other in Montclair, NJ.

    Back to the cupcake. Here is the scene: I was sitting at my desk dilligently working (compulsively checking my Twitter updates), when lo and behold, the Cupcake Stop posted that they had a NEW cupcake – a French Toast and Bacon cupcake. I nearly fell out of my chair (I actually did this on another occasion but it wasn’t cupcake related). I quickly tweeted them to see if they had any at their truck that was conveniently parked dangerously close to my office. EUREKA – they did. I bolted out of the office, saying something like, “I have to go see a guy about a cupcake,” and high-tailed it over to the truck parked by the Flatiron Building.

    I demanded (nicely) one of said cupcakes (in exchange for money), and devoured it (not before snapping a picture, of course). It was brunch in a cupcake, in the best way. I explained it to John (who was a bit wary of the flavor combination) this way, “it’s like when you’re at brunch and you order French Toast and bacon. And the syrup that you poured on your French Toast runs into your bacon, and you eat the bacon with the syrup on it and it’s GOOD.” This has happened to you too, yes? Please say yes.

    Anyway, I’m not sure John was convinced, but this cupcake falls into the chocolate-covered-pretzel category of foods: salty and sweet, perfectly covering both of those bases. The icing is a vanilla buttercream infused with maple and cinnamon. And yes, there are actual chunks of BACON in the cake part.

    Go see a guy about a cupcake.

    …And tomorrow, you will find out why my apartment has smelled like bacon for the past three days.

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