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Tuesday, February 6, 2007 CRISPY PORK TENDERLOIN WITH FRIED APPLE RINGS Serves 4 INGREDIENTS: * 1/4 cup all-purpose flour * 2 large eggs, beaten * 2 1/4 cups panko (Japanese bread crumbs) or dry bread crumbs * Kosher salt and freshly ground pepper * Two 12-ounce pork tenderloins, each sliced in half lengthwise and pounded 1/8 inch thick * 1 large Granny Smith apple, cored and cut into 8 rings * 1 1/3 cups peanut oil, for frying * 1 lemon, cut into 4 wedges METHOD Preheat the oven to 250°. Put the flour, beaten eggs and panko in three separate shallow dishes. Mix a pinch of salt and pepper into each dish. Season the pork generously with salt and pepper. Dredge each piece of pork in the flour, shaking off any excess. Dip the pork in the egg, letting any excess drip back into the dish, then roll it in the panko to coat. Set the pork on a baking sheet. Repeat to coat the apple rings. In a large skillet, heat 1 cup of the peanut oil until a pinch of panko dropped in bubbles rapidly. Add 2 pieces of pork and fry, turning once, until golden brown all over, about 7 minutes. Transfer to paper towels to drain. Repeat with the remaining 2 pieces of pork. Transfer the pork to a rack set over a baking sheet and keep warm in the oven. Add the remaining 1/3 cup of oil to the skillet. When the oil is hot, add the apple slices and fry them until golden brown, about 2 minutes per side. Drain on paper towels. Place the crispy pork and apple rings on a platter, garnish with the lemon wedges and serve. Posted by Barbie Berlin at 2:05 PM No comments: COCONUT-CRUSTED FRIED SHRIMP INGREDIENTS: 24 uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact 1/3 cup cornstarch 3/4 teaspoon salt 1/2 teaspoon cayenne pepper 2 cups sweetened shredded coconut 3 large egg whites Vegetable oil (for deep-frying) METHOD Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides. Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping. Makes 6 servings. Posted by Barbie Berlin at 2:02 PM 1 comment: CHICKEN FRIED STEAK Serves 6 INGREDIENTS: Steak: 3 cups unbleached all-purpose flour Table salt and ground black pepper 1/8 teaspoon cayenne pepper 1 large egg 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup buttermilk 6 cube steaks , about 5 ounces each, pounded to 1/3 inch thickness 4 - 5 cups peanut oil Cream Gravy: 1 medium onion , minced 1/8 teaspoon dried thyme 2 medium cloves garlic , minced or pressed through a garlic press 3 tablespoons unbleached all-purpose flour 1/2 cup low-sodium chicken broth 2 cups whole milk 3/4 teaspoon table salt 1/4 teaspoon ground black pepper cayenne pepper METHOD For the steaks: Measure the flour, 5 teaspoons salt, 1 teaspoon black pepper, and cayenne into a large shallow dish. In a second large shallow dish, beat the egg, baking powder, and baking soda; stir in the buttermilk (the mixture will bubble and foam). Set a wire rack over a rimmed baking sheet. Pat the steaks dry with paper towels and sprinkle each side with salt and pepper to taste. Drop the steaks into the flour and shake the pan to coat. Shake excess flour from each steak, then, using tongs, dip the steaks into the egg mixture, turning to coat well and allowing the excess to drip off. Coat the steaks with flour again, shake off the excess, and place them on the wire rack. Adjust an oven rack to the middle position, set a second wire rack over a second rimmed baking sheet, and place the sheet on the oven rack; heat the oven to 200 degrees. Line a large plate with a double layer of paper towels. Meanwhile, heat 1 inch of oil in a large (11-inch diameter) Dutch oven over medium-high heat to 375 degrees. Place three steaks in the oil and fry, turning once, until deep golden brown on each side, about 5 minutes (oil temperature will drop to around 335 degrees). Transfer the steaks to the paper towel-lined plate to drain, then transfer them to the wire rack in the oven. Bring the oil back to 375 degrees and repeat the cooking and draining process (use fresh paper towels) with the three remaining steaks. For the gravy: Carefully pour the hot oil through a fine-mesh strainer into a clean pot. Return the browned bits from the strainer along with 2 tablespoons of frying oil back to the Dutch oven. Turn the heat to medium, add the onion and thyme, and cook until the onion has softened and is beginning to brown, 4 to 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the flour to the pan and stir until well combined and starting to dissolve, about 1 minute. Whisk in the broth, scraping any browned bits off the bottom of the pan. Whisk in the milk, salt, pepper, and cayenne; bring to a simmer over medium-high heat. Cook until thickened (gravy should have a loose consistency—it will thicken as it cools), about 5 minutes. Transfer the chicken-fried steaks to individual plates. Spoon a generous amount of gravy over each steak. Serve immediately, placing any remaining gravy in a small bowl. Posted by Barbie Berlin at 1:59 PM No comments: ORANGE FLAVOURED CHICKEN Serves 4 INGREDIENTS: Marinade and Sauce: 1 1/2 pounds boneless, skinless chicken thighs , trimmed and cut in 1 1/2-inch pieces 3/4 cup low-sodium chicken broth 3/4 cup orange juice , plus 1 1/2 teaspoons grated zest, and 8 strips orange peel (each about 2 inches long by 1/2 inch wide) from 2 oranges 6 tablespoons distilled white vinegar 1/4 cup soy sauce 1/2 cup packed dark brown sugar (3 1/2 ounces) 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon) 1 piece fresh ginger (about 1 inch), grated (1 tablespoon) 1/4 teaspoon cayenne pepper 1 tablespoon cornstarch , plus 2 teaspoons 2 tablespoons water (cold) 8 small whole dried red chiles (optional) Coating and Frying Medium: 3 large egg whites 1 cup cornstarch 1/4 teaspoon cayenne pepper 1/2 teaspoon baking soda 3 cups peanut oil Forget about takeout. Homemade orange chicken is much better. METHOD FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer. Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside. FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels. Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken. TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer. Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer chicken to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining chicken. TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately. Posted by Barbie Berlin at 1:55 PM No comments: THE ULTIMATE CRISPY FRIED CHICKEN Serves 4 to 6 INGREDIENTS 1 1/4 cups kosher salt or 1/2 cup plus 2 tablespoons table salt 1/4 cup granulated sugar 2 tablespoons paprika 3 medium heads garlic , cloves separated 3 bay leaves , crumbled 2 quarts buttermilk (low fat) 1 whole chicken (about 3 1/2 pounds), giblets discarded, cut into 12 pieces 4 cups unbleached all-purpose flour 1 large egg 1 teaspoon baking powder 1/2 teaspoon baking soda 3 - 4 cups refined peanut oil or vegetable shortening METHOD In large zipper-lock plastic bag, combine salt, sugar, paprika, garlic cloves, and bay leaves. With rubber mallet or flat meat pounder, smash garlic into salt and spice mixture thoroughly. Pour mixture into large plastic container or nonreactive stockpot. Add 7 cups buttermilk and stir until salt is completely dissolved. Immerse chicken and refrigerate until fully seasoned, 2 to 3 hours. Remove chicken from buttermilk brine and shake off excess; place in single layer on large wire rack set over rimmed baking sheet. Refrigerate uncovered for 2 hours. (After 2 hours, chicken can be covered with plastic wrap and refrigerated up to 6 hours longer.) Measure flour into large shallow dish. Beat egg, baking powder, and baking soda in medium bowl; stir in remaining 1 cup buttermilk (mixture will bubble and foam). Working in batches of 3, drop chicken pieces in flour and shake pan to coat. Shake excess flour from each piece, then, using tongs, dip chicken pieces into egg mixture, turning to coat well and allowing excess to drip off. Coat chicken pieces with flour again, shake off excess, and return to wire rack. Adjust oven rack to middle position, set second wire rack over second rimmed baking sheet, and place on oven rack; heat oven to 200 degrees. Line large plate with double layer paper towels. Meanwhile, heat oil (oil should have 2 1/2-inch depth in pan) to 375 degrees over medium-high heat in large 8-quart cast-iron Dutch oven with a diameter of about 12 inches. Place half of chicken pieces skin-side down in oil, cover, reduce heat to medium, and fry until deep golden brown, 6 to 8 minutes; after about 3 minutes, lift chicken pieces with tongs to check for even browning; rearrange if some pieces are browning faster than others. (Spot-check oil temperature; after first 6 minutes of frying, oil should be about 325 degrees. Adjust burner if necessary.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. Using tongs, transfer chicken to paper towel–lined plate; let stand 2 minutes to drain, then transfer to rack in warm oven. Replace paper towel–lining on plate. Return oil to 375 degrees and fry remaining pieces, transferring pieces to paper towel–lined plate to drain, then transferring to wire rack with other chicken pieces. Cool chicken pieces on wire rack about 5 minutes and serve. Posted by Barbie Berlin at 1:52 PM No comments: BUFFALO CHICKEN STRIPS WITH BLUE CHEESE DIP The dip can be made up to four days ahead, but definitely start this dish at least a day ahead of time to let the chicken marinate. Serves four as a main dish or eight to twelve as an appetizer. INGREDIENTS For the chicken: 1/4 cup bourbon 1/4 cup soy sauce 1/4 cup fresh lemon juice 2 lb. boneless, skinless chicken thighs For the dip: Maytag Blue, crumbled 1/2 cup mayonnaise (homemade or prepared) 1/4 cup sour cream 2 Tbs. cider vinegar 1/2 cup thinly sliced scallions 1 Tbs. finely chopped fresh flat-leaf parsley 1 Tbs. finely chopped fresh dill coarse salt freshly ground black pepper Pinch cayenne For the sauce: 1/4 cup Crystal Hot Sauce (or another brand of cayenne hot sauce such as Frank’s or Durkee, but not a fiery sauce like Tabasco) 4 Tbs. melted unsalted butter coarse salt 1 Tbs. cornstarch mixed with 1/4 cup water For finishing the dish: About 1 qt. vegetable oil for frying freshly ground black pepper 3 cups unbleached all-purpose flour 2 colored bell peppers (orange, red, or yellow), cored, seeded, and cut into 1/2-inch wide strips 1 seedless cucumber, unpeeled, cut into spears 1 celery heart, washed and drained, cut into sticks METHOD Marinate the chicken: In a large bowl, combine the bourbon, soy sauce, and lemon juice. Trim and discard any visible fat on the chicken thighs. Cut each thigh lengthwise into 5 to 6 strips. Toss the strips in the bourbon mixture. Cover and refrigerate for 24 hours. Make the dip: Blend half the cheese with the mayonnaise in a food processor until smooth. Add the sour cream and cider vinegar and process until the mixture has the consistency of creamy mayonnaise. Add the scallions, parsley, and dill and process again briefly. Add% Posted by Barbie Berlin at 1:48 PM No comments: DEEP FRIED TRUFFLES (OH LA LA) INGREDIENTS: 16 ounces semi-sweet chocolate 8 ounces heavy cream or whipping cream 1/2 pound French bread, preferably stale 1 tablespoon ground cinnamon 1/4 cup sugar 1/2 cup all-purpose flour (for dusting) 3 eggs, beaten Vegetable oil (for frying) METHOD Use a heavy serrated knife (or a chocolate chopper) to shave off shards of chocolate; these can then be chopped again with the knife, or transferred to a food processor fitted with a steel blade and pulsed briefly; be careful not to let the chocolate melt in the processor bowl. NOTE: Ganache can be lumpy if the chocolate is not chopped into very fine pieces before being combined with the hot cream. If the chocolate pieces are larger than 1/4 inch, they will not melt completely and the resulting ganache will have lumps. Place chocolate pieces in a large bowl. In a medium-sized saucepan over medium heat, heat the cream just to a slight boil. Immediately pour the boiling cream over the chocolate pieces and allow to stand for 5 minutes. Stir mixture in a slow, circular motion. The molten chocolate and cream will blend slowly, and then become smooth and glossy (this glossiness is a good sign that the suspension is stable. This is now called a "ganache." When the ganache is first made, it is still too warm and soft for easy handling. Cover the bowl with plastic wrap, pressing the film onto the surface of the chocolate to prevent a thin skin from forming. At this point, place ganache in the freezer for approximately 3 hours or until it is the consistency of modeling clay. Every 30 minutes give it a gentle stir to keep it from separating. Line a sheet pan or cookie sheet with waxed paper and roll the ganache into small balls about 3/4-inch diameter and arrange them on the sheet pan. Put them back into the freezer for ab Posted by Barbie Berlin at 1:41 PM No comments: DEEP FRIED CHOCOLATE CHIP COOKIE DOUGH INGREDIENTS: Dough: 2 1/2 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter 1 1/2 cups brown sugar 1/2 cup sugar 1/2 cup pasteurized eggs 1 teaspoon vanilla extract 2 cups (12-ounce package) chocolate chips Batter: 2 cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1 large egg (or 1/4 cup pasteurized eggs) 1/2 cup seltzer water or club soda, plus more if needed Vegetable oil, for frying METHOD For the dough: Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside. Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy. Add the eggs 1 at a time and beat until they are incorporated. Stir in the vanilla. Add the flour mixture using the low speed, then stir in the chocolate chips. Set aside. To form the cookies: Use 2 teaspoons of the dough and roll it into balls. Put the balls onto a cookie sheet. When they are all made, put them into the freezer for about 30 minutes to firm up. For the batter: In a large bowl, whisk together the flour, sugar, and baking powder. Add the egg and half the seltzer and whisk well to combine. Add more seltzer as needed until the batter is thick and the consistency of heavy cream. To make the cookies: Heat the oil in a deep-fat fryer to 350 degrees F. Dip the chilled dough balls in the batter and carefully place them into the hot oil. Fry a few at a time, turning them over from time to time, until they are golden brown, about 3 minutes total. Drain on paper towels COOKIE DOUGH INGREDIENTS: Dough: 2 1/2 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter 1 1/2 cups brown sugar 1/2 cup sugar 1/2 cup pasteurized eggs 1 teaspoon vanilla extract 2 cups (12-ounce package) chocolate chips Batter: 2 cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1 large egg (or 1/4 cup pasteurized eggs) 1/2 cup seltzer water or club soda, plus more if needed Vegetable oil, for frying METHOD For the dough: Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside. Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy. Add the eggs 1 at a time and beat until they are incorporated. Stir in the vanilla. Add the flour mixture using the low speed, then stir in the chocolate chips. Set aside. To form the cookies: Use 2 teaspoons of the dough and roll it into balls. Put the balls onto a cookie sheet. When they are all made, put them into the freezer for about 30 minutes to firm up. For the batter: In a large bowl, whisk together the flour, sugar, and baking powder. Add the egg and half the seltzer and whisk well to combine. Add more seltzer as needed until the batter is thick and the consistency of heavy cream. To make the cookies: Heat the oil in a deep-fat fryer to 350 degrees F. Dip the chilled dough balls in the batter and carefully place them into the hot oil. Fry a few at a time, turning them over from time to time, until they are golden brown, about 3 minutes total. Drain on paper towels Posted by Barbie Berlin at 1:36 PM No comments: DEEP FRIED TWINKIES From Good Morning America Ingredients 6 Twinkies Popsicle sticks 4 cups vegetable oil Flour for dusting 1 cup milk 2 tablespoons vinegar 1 Tablespoon oil 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt Directions Chill or freeze Twinkies for several hours or overnight. Heat 4 cups vegetable oil in deep fryer to about 375 degrees. Mix together milk, vinegar and oil. In another bowl, blend flour, baking powder and salt. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving. Makes 6. Variation: Slice Twinkie into 4 pieces. Flour and batter each before frying. With this treatment, one Twinkie will serve two people if accompanied by a sauce. Berry Sauce Ingredients 1 10-ounce jar of seedless raspberry preserves 1 cup fresh or frozen mixed berries Directions In a saucepan, heat preserves over low heat until melted. Add 1 cup of fresh or frozen mixed berries. Heat until sauce just simmers. Cover; refrigerate until served. Makes 1 1/2 cups. Posted by Barbie Berlin at 1:30 PM No comments: NEW ORLEANS BEIGNETS INGREDIENTS 2/3 cup warm water (115°F) 1/4 cup granulated sugar salt (1 package) active dry yeast 3 to 4 cups all-purpose flour 1/3 cup heavy cream 1 egg, lightly beaten Peanut oil for deep-frying Confectioners sugar for dusting METHOD In a 2-cup measuring cup, combine the water, granulated sugar, salt and yeast. Let stand until frothy, about 10 minutes. Measure out 3 1/2 cups of the flour into a food processor. With the motor running, slowly add the yeast mixture, processing until fully absorbed. Add the cream and egg and process to form a soft dough. Add more flour, 1 Tbs. at a time, until the dough cleans the sides of the work bowl and is no longer sticky. Continue processing for 1 minute to knead. Place the dough in a lightly oiled sealable plastic bag, seal and refrigerate overnight. Transfer the dough to a lightly floured work surface and punch it down to eliminate air pockets. Using a floured rolling pin, roll out the dough into an 8-inch square about 3/4 inch thick. Using a sharp knife, square off the corners. Cut the dough into sixteen 2-inch squares, then cut the squares in half on the diagonal to form 32 triangles. Transfer to a lightly floured baking sheet and let rise, uncovered, until doubled in size, about 45 minutes. In a heavy saucepan or deep fryer, pour in oil to a depth of 4 inches and heat to 375°F on a deep-frying thermometer. Add the pieces of dough, a few at a time, and deep-fry, turning as needed, until golden, about 1 minute. Using a slotted spoon, transfer to paper towels to drain. Sprinkle generously with confectioners sugar Posted by Barbie Berlin at 1:24 PM No comments: Monday, February 5, 2007 CHOCOLATE BEIGNETS WITH BANANA MOUSSELINE AND PRALINE ICE CREAM Yield: 8 servings Ingredients: Chocolate Filling 3 ounces butter 1 ½ cups heavy cream 12 ounces Valrhona Caraibe chocolate 3 ounces water Beignet Dough 2 Tablespoons sugar ½ teaspoon salt 2 ounces butter 1 cup water 1 ¼ cup flour 4 eggs 1 teaspoon vanilla Mousseline 4 cups milk 6 bananas 7 ounces sugar 6 ounces flour 12 egg yolks Whipped cream, as needed Praline ice cream Praline Sauce ½ pound sugar ½ pound brown sugar 2 cups water ¼ pound butter 2 teaspoons vanilla ½ cup heavy cream METHOD For Filling: Combine butter, cream, and chocolate and melt. Stir in water. Pour into 1 ½ - inch disc mold and freeze - If you do not have a disc mold, chill and then scoop with 1 ounce scoop and flatten to make inserts. For Beignet Dough: Combine sugar, salt, butter, and water in saucepan and bring to boil. Add flour and mix with wooden spoon until flour is absorbed and dough forms and leaves sides of pan. Transfer to electric mixer and on low speed, add 1 egg at a time until all are incorporated and dough is shiny and elastic. Add vanilla. Roll dough out on floured work surface to 1/8 - inch and refrigerate 1 hour. Remove from refrigerator and cut into 2 - inch discs. Take 2 discs and wrap around 1 filling insert, closing sides to encase. When finished, hold in freezer until ready to fry and serve. For Mousseline: Combine milk and bananas with 3 ½ ounces sugar in medium saucepan and simmer 20 minutes. Strain and discard banana. Whisk flour, yolks and remaining sugar together and temper into milk. Cook until mixture comes to boil, cook 2 minutes, stirring constantly to prevent from scorching. Strain and refrigerate. When ready to use fold in ½ cup whipped cream for every cup of mousseline. For Praline Sauce: Dry melt sugars in sauté pan. Boil water while sugar is melting, and slowly add to caramelized sugar. Stir in butter and vanilla. Cook mixture to soft ball stage (235°F) and whisk in heavy cream. Serve warm. To Serve: Fry beignets at 350°F in oil until golden. Place 3 beignets on top of mound of Mousseline, and top with scoop of ice cream and drizzle of sauce. Posted by Barbie Berlin at 8:54 PM No comments: AMARETTI FRITTERS (AMARETTI FRITTI) Serves 4 generous 1 cup all-purpose flour 1 egg, separated 1 tablespoon, brandy 1 tablespoon olive oil, plus extra for frying (hs note: I used a small saucepan and clarified butter for the fry part - frying one at a time) 7 ounces amaretti 2 tablespoons rum (hs note: I used more) confectioner's sugar for dusting Prepare a soft batter with the flour, egg yolk, brandy, olive oil and as much water as required (hs note: I used between 1/3-1/2 cup water) and let rest for one hour. Stiffly whisk the egg white in a grease-free bowl and fold into the batter. Soak the amaretti in the rum (hs note: I gave them a quick dunk in a small bowl of the rum), then dip them in the batter. Heat the oil for frying in a skillet, add the amaretti and cook until golden brown. Drain on paper towels and dust with confectioner's sugar. Serves 4 generous 1 cup all-purpose flour 1 egg, separated 1 tablespoon, brandy 1 tablespoon olive oil, plus extra for frying (hs note: I used a small saucepan and clarified butter for the fry part - frying one at a time) 7 ounces amaretti 2 tablespoons rum (hs note: I used more) confectioner's sugar for dusting Prepare a soft batter with the flour, egg yolk, brandy, olive oil and as much water as required (hs note: I used between 1/3-1/2 cup water) and let rest for one hour. Stiffly whisk the egg white in a grease-free bowl and fold into the batter. Soak the amaretti in the rum (hs note: I gave them a quick dunk in a small bowl of the rum), then dip them in the batter. Heat the oil for frying in a skillet, add the amaretti and cook until golden brown. Drain on paper towels and dust with confectioner's sugar. Posted by Barbie Berlin at 8:51 PM No comments: CHOCOLATE SOUR CREAM GLAZED DOUGHNUTS Yield: 12 INGREDIENTS Doughnuts: 3 large eggs 1 1/4 cups granulated sugar 1 cup sour cream 2 teaspoons vanilla extract 3 cups all-purpose flour 1/3 cup unsweetened alkalized cocoa powder 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt Vegetable oil for frying Chocolate Orange Glaze: 3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 1/2 cup heavy cream 2 tablespoons unsalted butter, softened 1 teaspoon grated orange peel METHOD Make the doughnuts: Whisk together eggs and sugar in mixing bowl. Add sour cream and vanilla. Whisk together flour, cocoa, baking powder, baking soda, cinnamon and salt in another bowl until thoroughly blended. Using a rubber spatula, fold flour mixture into sour cream mixture and blend until soft, moist dough forms, adding additional flour if needed. Place dough onto lightly floured surface and lightly sprinkle top of dough with flour. Gather dough into ball and knead gently 5 or 6 times or until smooth. (Do not over-handle dough.) Divide dough in half and pat each with floured hands into circle about 1/2-inch-thick. Cover dough with plastic wrap and place in freezer for about 20 minutes or until firm. Using floured 3-inch round cookie cutter, cut rounds from each dough circle. With floured 1 1/4-inch round cookie cutter, cut hole from center of each doughnut. Using floured pancake spatula, transfer doughnuts and holes to parchment paper-lined baking sheet. Gather scraps of dough together, wrap in plastic wrap and refrigerate for 15 minutes. Pat to 1/2-inch-thick and cut more doughnuts as above. Cover doughnuts and refrigerate for up to 6 hours until ready to fry them. Allow chilled doughnuts to stand at room temperature for 15 minutes before frying. Add oil to saucepan or deep-fat fryer filling 1/3 full. Heat over medium heat to 375°F. Fry doughnuts, 3 at a time, for about 1 minute on each side or until browned. Using slotted spoon, remove doughnuts and place on paper towels to drain. Set doughnuts on wire rack to cool. Fry doughnut holes, 6 at a time, in same manner. Make the glaze: Place chocolate in mixing bowl. Heat cream in small saucepan over medium heat to a gentle boil. Pour hot cream over chocolate and let mixture stand for 30 seconds. Gently whisk until smooth. Stir in butter and grated orange peel. Cool glaze until it starts to thicken slightly, stirring occasionally but gently so that it cools evenly without creating too many air bubbles. Set wire rack with doughnuts on baking sheet. Drizzle spoonful of glaze over each doughnut, covering top. Place baking sheet with doughnuts in refrigerator for 5 to 10 minutes or until glaze is firm. Sprinkle with orange zest if desired. Store doughnuts in airtight container at room temperature. Doughnuts should be served same day they are prepared. Posted by Barbie Berlin at 8:44 PM No comments: BOSTON CREAM DOUGHNUTS 12-14 doughnuts INGREDIENTS Vanilla Pastry Cream Filling: 1/3 cup sugar 1 1/2 cups milk 3 tablespoons cornstarch 4 egg yolks, at room temperature 2 tablespoons unsalted butter, softened 1 teaspoon vanilla extract Yeast Dough: 3/4 cup warm milk (105° to 115ºF.) 1 package active dry yeast (2 1/4 teaspoons) 1/3 cup sugar 3 1/4 cups all-purpose flour 5 tablespoons unsalted butter, at room temperature 4 egg yolks, at room temperature 3/4 teaspoon salt 1/2 teaspoon ground cardamom 1/4 teaspoon ground nutmeg Frying: Vegetable or canola oil for frying Chocolate Glaze: 2 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped 2 tablespoons water 4 teaspoons light corn syrup 1/3 cup sugar 1 tablespoon unsalted butter, softened METHOD Make Filling: Place sugar and 1 cup milk in a heavy-bottomed medium saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar is dissolved. Increase heat until mixture boils. Place cornstarch in medium bowl. Using wire whisk, gradually whisk in remaining milk and whisk until mixture is smooth. Add yolks and whisk until well blended. Slowly pour 1/3 cup hot milk into yolk mixture, whisking constantly. Gradually whisk in remaining hot milk. Return milk-yolk mixture to saucepan and heat to a boil over medium heat. Boil 1 minute, stirring constantly. Remove from heat and whisk in butter and vanilla. (If pastry cream is lumpy, pass it through a sieve.) Transfer pastry cream to a nonreactive bowl. Place a piece of plastic wrap directly onto surface of cream to prevent a skin from forming. Refrigerate until cold. Make Dough: Place warm milk, yeast and 1 teaspoon granulated sugar in bowl of electric mixer. Using a wire whisk, stir mixture until yeast granules are evenly dispersed. Let stand for 3 minutes until yeast is dissolved and mixture begins to foam. Add 1 1/2 cups flour to yeast mixture. Using paddle attachment, beat on low speed 2 minutes. Remove paddle attachment and cover bowl with plastic wrap. Let stand at room temperature 45 minutes. Sponge Posted by Barbie Berlin at 8:29 PM No comments: CHURROS Serves 6 INGREDIENTS 1/2 cup (1 stick) unsalted butter 2 tablespoons granulated sugar 1/4 teaspoon coarse salt 1 cup all-purpose flour 3 large eggs Vegetable oil, for frying Confectioners’ sugar, for dusting METHOD In a medium saucepan, combine 1 cup water, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour, stirring for 1 minute. Transfer flour mixture to bowl of an electric mixer fitted with a paddle attachment. On low speed, add eggs, 1 at a time, beating until incorporated after each addition; spoon mixture into a pastry bag fitted with a large open-star tip. Heat 4 to 5 inches oil in a large Dutch-oven until it registers 325° on a deep-fry thermometer. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain. Roll churros in confectioners’ sugar. Serve immediately with Chocolate Dipping Sauce. CHOCOLATE SAUCE 1 dried chile 1 cup plus 5 teaspoons heavy cream 1 cup plus 5 teaspoons glucose 4 1/2 ounces bittersweet chocolate 1 tablespoon hot paprika 1/2 tablespoon Chinese red pepper In a small saucepan, bring 2 cups water to a boil. Turn off heat, and add dried chile; let stand until softened, about 10 minutes. Drain liquid; cut chili into small pieces. Combine cream and glucose in a small saucepan set over medium heat; bring to a simmer. Add chocolate, chili, paprika, and red pepper, stirring until chocolate melts to combine. Serve on the side. Posted by Barbie Berlin at 8:23 PM No comments: Chocolate Churros with Poached Fruit Compote 8 Servings INGREDIENTS Churros: 1 cup all-purpose flour 2 tablespoons Godiva® Hot Cocoa Powder, Dark Truffle Flavor, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 2/3 cup water 4 1/2 teaspoons granulated sugar 4 tablespoons (1/2 stick) unsalted butter, softened 2 extra-large eggs 1 tablespoon dark rum Vegetable oil for frying Dusting Sugar Blend: 1/2 cup granulated sugar 2 teaspoons Godiva® Hot Cocoa powder, Dark Truffle Flavor, sifted 1 teaspoon ground cinnamon Tropical Fruit Compote: 1 1/2 cups granulated sugar 1 tablespoon whole allspice berries 1/2 teaspoon whole black peppercorns 8 slices (1/8-inch thick each) fresh ginger root 1 vanilla bean, split, seeds removed and reserved 1/4 cup dark rum 1 pineapple, peeled, cored and cut into 1 1/2-inch pieces 2 green-ripe mangoes, seeded, peeled and sliced 1 large papaya, seeded, peeled and sliced 1 red grapefruit, peeled and cut into sections METHOD Make Churros: Sift flour, cocoa, cinnamon and salt onto sheet of parchment or waxed paper; set aside. Bring water, sugar and butter to a boil in medium saucepan over medium-high heat. Add flour mixture all at once; beat vigorously with a wooden spoon until dough pulls away from sides of pan and forms a ball. Reduce heat to low and cook, beating constantly, for 1 minute. Transfer dough to large bowl. Beat dough with electric mixer on low speed for 30 seconds to cool slightly. Add eggs, one at a time, scraping sides and bottom of bowl after each add5t56n. Beat in rum. Dough should be smooth and glossy. Transfer dough to a large pastry bag fitted with 3/4-inch open star tip. Fill a deep skillet, wok or deep fryer with about 2-inches vegetable oil. Heat oil to 375ºF. Line a baking sheet with several layers of paper towels. Place a wire cooling rack on paper towel-lined baking sheet. Very carefully pipe dough into hot oil in 5-inch loops and/or bar shapes. Pinch off dough from pastry tip with a moistened, but not wet finger. Fry 3 to 4 churros at a time for 5 minutes, turning once. Remove churros from oil with a long-handled slotted spoon and drain on. Make Dusting Sugar Blend: Mix sugar, cocoa and cinnamon in small bowl. Place in small fine mesh strainer and sift onto hot churros. Make Fruit Compote: Place allspice, peppercorns, ginger, vanilla bean pod and reserved seeds in large saucepan with 6 cups water. Heat to a boil. Cover and simmer for 15 minutes. Add rum and fruit to in saucepan. Cover and simmer over low heat for 15 minutes or until fruit is tender. Serve: Spoon warm fruit into glass serving dishes. Drizzle with syrup and serve with warm churros. Posted by Barbie Berlin at 8:15 PM No comments: FRIED CUSTARD SQUARES WITH RUM SAUCE Serves 8. INGREDIENTS For custard squares: 2 1/2 cups milk a cinnamon stick 1/4 cup star anise* 5 large eggs 6 tablespoons cornstarch 2/3 cup plus 1/4 cup sugar 1/2 teaspoon salt 1 cup fine dry bread crumbs 1 1/2 teaspoons ground cinnamon 1 cup all-purpose flour For sauce: 1 1/2 cups water 1 cup firmly packed light brown sugar 1/2 cup plus 1 tablespoon dark rum 1/4 cup star anise* fresh lime juice to taste vegetable oil for deep frying Garnish: 2 star fruit (carambola), sliced thin, and 8 star anise METHOD Make custard squares: Butter an 8-inch-square baking pan. In a heavy saucepan bring milk just to a boil with cinnamon stick and star anise and keep at a bare simmer 15 minutes. Pour hot milk through a sieve into a large glass measuring cup or heatproof pitcher. In a bowl with an electric mixer beat together 3 eggs, cornstarch, 2/3 cup sugar, and salt and add hot milk in a stream, beating until smooth. Return custard to saucepan and bring to a boil, whisking constantly. (Custard may look curdled as it begins to thicken but will become smooth as it is boiled and whisked.) Boil custard, whisking vigorously, 1 minute and remove saucepan from heat. (Custard will be very thick and smooth.) Immediately pour custard into prepared baking pan, smoothing top, and chill, surface covered with plastic wrap, until firm, about 1 1/2 hours. Cut custard into 2-inch squares. In a small bowl whisk together bread crumbs, remaining 1/4 cup sugar, and ground cinnamon. In another small bowl lightly whisk remaining 2 eggs. Have ready flour in a bowl and a tray lined with wax paper. Working with 1 custard square at a time, coat square with flour, shaking off excess, and then with egg, letting excess drip off. Coat square with bread crumb mixture, transferring as coated to tray. Chill squares, uncovered 30 minutes. Make sauce: In a saucepan combine water, sugar, 1/2 cup rum, and star anise and simmer, uncovered, 15 minutes. Stir in remaining tablespoon rum and lime juice and pour mixture through a sieve into a glass measuring cup or heatproof pitcher. Preheat oven to 325°F. and set a rack in a shallow baking pan. In a heavy 12- to 14-inch skillet heat 1 1/2 inches oil over moderately high heat until it registers 375°F. on a deep-fat thermometer and fry squares in 3 batches until golden, about 15 seconds on each side. Carefully transfer squares as fried with a slotted spatula to rack to drain and keep warm in oven. Onto each of 8 dessert plates pour 2 tablespoons sauce. Halve 12 custard squares diagonally and arrange 3 triangles on each plate. Garnish dessert with star fruit and star anise. Posted by Barbie Berlin at 8:01 PM No comments: FRIED APPLE PIES MAKES 12 PIES INGREDIENTS 2 1/4 cups all-purpose flour, plus more for dusting 1 teaspoon kosher salt 1/2 teaspoon baking powder 3/4 cup hot skim milk 1/2 cup solid vegetable shortening, chilled and cut up 2 cups unsulphured dried apple slices (7 ounces) 2 1/2 cups water 1/2 cup light brown sugar 1/4 cup raisins (optional) Vegetable oil, for frying METHOD In a medium bowl, mix the flour with the salt and baking powder. In a large bowl, combine the hot milk with the shortening and stir just until nearly melted; there should be a few pea-size pieces of shortening left. Add the flour and stir with a fork just until a dough forms. Gather the dough and knead until smooth. Roll the dough into a 6-inch log, wrap in plastic and refrigerate until chilled, at least 2 hours. In a medium saucepan, combine the apples with the water and bring to a boil. Cover and cook over low heat, stirring occasionally, until the apples are very soft and the liquid has been absorbed, about 45 minutes. Add the brown sugar and mash with a fork or potato masher until blended. Stir in the raisins and let cool. Cut the log of dough into 12 even pieces and roll each piece into a ball. Working with half of the balls at a time, on a very lightly floured surface, roll out each ball to a 6-inch round. Brush the edges with water. Mound 2 heaping tablespoons of the apple filling on the lower half of each round. Fold the dough over the filling to make a half-moon, leaving a 1/2 -inch border; press the edges to seal. Using a lightly floured fork, crimp the edges decoratively. Transfer the pies to a large, lightly floured baking sheet and repeat with the remaining balls of dough and filling. In a large skillet, heat 1/2 inch of vegetable oil over moderately high heat until shimmering. Cut a tiny piece of dough from one of the pies an Posted by Barbie Berlin at 7:50 PM No comments: GORENG PISANG (BANANA FRITTERS) In Indonesia, the "goreng pisang hawker" is everyone’s favorite "candy man." These are often served as dessert accompanied by vanilla ice cream. INGREDIENTS 6 small half-ripe bananas For Batter: 1/2 cup all-purpose flour 2 tablespoons cornstarch 1/4 cup granulated sugar 1/4 teaspoon salt 1/2 cup water Canola oil for deep-frying Powdered sugar Ground cinnamon METHOD Peel the bananas and cut crosswise into 3-inch lengths. Set aside. FOR BATTER: In a bowl, sift together the flour, cornstarch, granulated sugar and salt. Gradually add the water, stirring constantly, until the batter is smooth and thick enough to lightly coat the back of a spoon. Set aside. Preheat a wok or deep saucepan over medium-high heat. Pour in oil to a depth of 1 1/2 inches and heat to 375 degrees F. on a deep-frying thermometer. Add the bananas to the batter. Using long chopsticks or tongs, lift out the banana pieces one at a time, allowing the excess batter to drip off into the bowl, and carefully lower into the hot oil. Do not crowd the pan; the fruit must float freely. Deep-fry, turning often, until golden brown, about 2 minutes. Transfer to paper towels to drain. Repeat with the remaining banana pieces. TO SERVE: Arrange the bananas on a warmed platter and dust with confectioners’ sugar and cinnamon. Serve hot. In Indonesia, the "goreng pisang hawker" is everyone’s favorite "candy man." These are often served as dessert accompanied by vanilla ice cream. INGREDIENTS 6 small half-ripe bananas For Batter: 1/2 cup all-purpose flour 2 tablespoons cornstarch 1/4 cup granulated sugar 1/4 teaspoon salt 1/2 cup water Canola oil for deep-frying Powdered sugar Ground cinnamon METHOD Peel the bananas and cut crosswise into 3-inch lengths. Set aside. FOR BATTER: In a bowl, sift together the flour, cornstarch, granulated sugar and salt. Gradually add the water, stirring constantly, until the batter is smooth and thick enough to lightly coat the back of a spoon. Set aside. Preheat a wok or deep saucepan over medium-high heat. Pour in oil to a depth of 1 1/2 inches and heat to 375 degrees F. on a deep-frying thermometer. Add the bananas to the batter. Using long chopsticks or tongs, lift out the banana pieces one at a time, allowing the excess batter to drip off into the bowl, and carefully lower into the hot oil. Do not crowd the pan; the fruit must float freely. Deep-fry, turning often, until golden brown, about 2 minutes. Transfer to paper towels to drain. Repeat with the remaining banana pieces. TO SERVE: Arrange the bananas on a warmed platter and dust with confectioners’ sugar and cinnamon. Serve hot. Posted by Barbie Berlin at 7:43 PM No comments: Subscribe to: Posts (Atom)
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FBI rukavice su dvomjesečna igra namijenjena vlasnicima food blogova sa područja bivše Jugoslavije. Igru je osmislila i pokrenula food blogerica Mamajac. Ideja igre ja da blogeri glasanjem sami odaberu blog koji žele istražiti, zatim odaberu recept ili više njih koje žele isprobati sa bloga koji je pobijedio u glasanju a zatim u postu objave osvrt na isprobano. U tijeku je igra za studeni i prosinac , a pod istragom je blog Vrtaljica. Tužan je ovaj krug igrice jer Snježana više nažalost nije s nama. Ja na žalost nisam nikada imala čast osobno upoznati Snježanu ali preko njenih divnih recepata sam imala osjećaj da se znamo već dugi niz godina. Gledajući sada što sam odabrala za pripremiti nekako je ispalo da svi kolači sadrže čokoladu. I apsolutno su svi do zadnjeg savršeno uspjeli. Znam ja da je Snježana negdje od gore pazila da sve bude u savršenom redu. Nedostaješ nam Snježo i usput kad si gore pozdravi mi i tatu. Okrenuti kolač sa karamelom Ja uvijek padnem na kombinaciju karamela i čokolade, pa ako ste i vi taj tip ovo je definitivno kolač za vas. RECEPT: Recept za ispis Za biskvit: 200 g tostiranih i nasjeckanih miješanih orašastih plodova (ja sam koristila orahe, bademe i lješnjake) 210 g maslaca 185 g šećera 5 jaja 305 g brašna 1/2 žličice sode bikarbone prstohvat soli 60 g kakaa 170 g čokolade, rastopljene 300 ml mlijeka Za karamel: 70 g maslaca 95 g šećera 5 žlica vrhnja za šlag Dublji lim obložite papirom za pečenje. Zagrijte pećnicu na 180 C. Za karamel otopite šećer sa maslacem i vrhnjem za šlag uz stalno miješanje da se karamel otopi. Kada smjesa dobije lijepu zlatno smeđu boju maknuti ga sa vatre i rasporediti po dnu pripremljenog lima za pečenje. Po karamelu rasporediti priremljene orašaste plodove pa odložiti sa strane dok ne pripremite biskvit. U prikladnu posudu prosijati brašno, kakao, sol i sodu bikarbonu. Čokoladu otopiti na pari. Mikserom pjenasto izraditi maslac sa šećerom. Kada smjesa postane kremasta umiješati jedno po jedno jaje. Pjenjačom umiješati prosijanu smjesu sa brašnom, otopljenu čokoladu i mlijeko. Dobro izmiješati da dobijete jednoličnu smjesu. Dobivenu smjesu rasporediti preko pripremljenog karamela, zagladiti površinu pa peći u prethodno zagrijanoj pećnici 50-ak minuta. Pečeni kolač ostaviti da se ohladi u kalupu pa ga istresti na tanjur. Narezati po želji prije posluživanja. Fina torta Krasna, sočna, pomalo retro torta. Malo sam smanjila količinu šećera u odnosu na originalni recept i još sam sokom od naranče navlažila biskvite. RECEPT: Recept za ispis Za biskvit: 8 jaja 150 g šećera 1 vanilin šećer 200 g tostiranih, mljevenih lješnjaka 4 žlice oštrog brašna 2 žlice kakaa 100 g mljevene čokolade Za natopiti biskvit: iscijeđeni sok dvije naranče Za nadjev: 150 ml svježe iscijeđenog soka od naranče 100 g šećera 200 g čokolade sa visokim udjelom kakaa 100 g tostiranih mljevenih lješnjaka 250 g maslaca Za ukras: mljeveni lješnjaci Zagrijati pećnicu na 200 C. Namastiti i pobrašniti okrugli kalup za tortu. Odvojiti žumanjke od bjelanjaka. Bjelanjke mikserom istući u čvrsti snijeg pa ih odložiti sa strane. Žumanjke i šećer miksati dok smjesa ne posvijetli i udvostruči joj se volumen. U prikladnoj posudi pomiješajte mljevene lješnjake, mljevenu čokoladu, kakao i brašno. U pjenastu smjesu žumanjka naizmjence umiješajte smjesu lješnjaka i čokolade i snijeg od bjelanjaka. Dobro izmiješajte pa dobivenu smjesu istresite u pripremljeni kalup za pečenje. Zagladite površinu pa pecite u prethodno zagrijanoj pećnici 20 minuta. Snizite temperaturu na 180 C pa nastavite peći biskvit još 25 minuta. Ohladite. Za kremu u prikladnu posudu stavite 150 ml soka od naranče i šećer. Kuhajte na jakoj vatri dok ne provrije, pa smanjite i kuhajte još nekih 5-10 minuta dok se umak malo ne reducira i zgusne. Nasjeckajte čokoladu na manje komadiće pa je umiješajte u vrući umak. Dodajte i lješnjake. Miješajte dok se čokolada ne otopi i ne dobijete jednoličnu smjesu. Ohladite. Omekšali maslac mikserom izradite dok ne postane pjenasti. Umiješajte ohlađenu kremu. Dobro izradite. Ohlađeni biskvit prerežite dva puta, tako da dobijete tri lista. Na tanjur za posluživanje stavite donji list biskvita, navlažite ga sokom od naranče pa ga premažite trećinom kreme. Stavite drugi list biskvita, navlažite ga sokom od naranče i premažite trećinom kreme. Na vrh stavite treći list biskvita, navlažite ga sokom od naranče pa kremom omažite stranice i vrh torte. Ukrasite tortu mljevenim lješnjacima. Ohladite prije posluživanja. Sočna čoko torta Oko ove torte su podijeljena mišljenja, nekima se dopala a drugima baš i nije. Meni je bila vrlo zanimljiva zbog nadjevanja toplom kremom i bila sam sigurna da će kreme biti po svuda u hladnjaku. Tako da sam čisto da se osiguram tortu slagala tako da sam sve stavila u dublji lim za svaki slučaj ako nešto iscuri da ne moram čistiti cijeli hladnjak. Ali ni kap nije iscurila. RECEPT: Recept za ispis Za biskvit: količina namirnica je za jedan biskvit a potrebno je ispeći dva 2 jaja 10 žlica šećera 12 žlica oštrog brašna 13 žlica mlijeka 1 žlica kakaa 1 prašak za pecivo Za kremu: 1 l mlijeka 5 žlica šećera 200 g čokolade 300 g mljevenih oraha 250 g maslaca Zagrijte pećnicu na 200 C. Namastite i pobrašnite okrugli kalup za tortu. Mikserom pjenasto izradite jaja sa šećerom dok smjesa ne posvijetli i ne udvostruči joj se volumen. Smanjite brzinu miksera pa umiješajte žlicu po žlicu mlijeka. Prosijte brašno sa kakaom i praškom za pecivo pa smjesu umiješajte u smjesu jaja. Smjesu istresite u pripremljeni kalup za tortu, zagladite površinu pa pecite u prethodno zagrijanoj pećnici 20-ak minuta. Napravite test čačkalicom. Ponovite postupak još jednom i ispecite još jedan biskvit. Ohladite. Za kremu u prikladnom loncu pomiješajte mlijeko i šećer. Dodajte i čokoladu i orahe pa kuhajte na umjerenoj vatri dok se i čokolada i šećer ne otope. Maslac narežite na manje komadiće pa ga umiješajte u kremu. Biskvite vodoravno prerežite tako da dobijete dva lista. Stavite list biskvita na tanjur za posluživanje a oko njega stavite obruč od kalupa za tortu. Prelite sa četvrtinom kreme pa poklopite drugim listom biskvita. Ponovno prelite četvrtinom kreme. Ponavljajte dok ne potrošite i biskvit i kremu. Složenu tortu stavite u hladnjak, najbolje preko noći da se ohladi i stisne. Ujutro odstranite obruč a tortu ukrasite po želji. Kolač torta od lješnjaka i čokolade Odličan za doručak. Samo budite pažljiviji u čitanju recepta a ne kao ja pa da izostavite mlijeko. Kolač je svjedno bio odličan samo malo kompaktniji. Lijepo sam Vam rekla da je Snježa pazila da nam sve uspije. RECEPT: Recept za ispis 350 g čokolade sa visokim udjelom kakaa 125 g maslaca 100 ml mlijeka 1 staklenka kompota od trešanja bez koštica 100 g tostiranih i krupno nasjeckanih lješnjaka 1 žlica ruma 150 g brašna 1 prašak za pecivo 4 jaja 150 g šećera Ocijedite trešnje iz kompota od soka. Zagrijte pećnicu na 170 C. Namastite i pobrašnite dva duguljasti kalupa za kruh. Čokoladu izlomite na kockice pa joj dodajte mlijeko i maslac narezan na manje komadiće. Sve stavite kuhati na pari pa kuhajte uz povremeno miješanje dok se sve ne otopi i dobijete jednoličnu smjesu. Kada se sve poveže u jednoličnu smjesu maknite sa vatre pa umiješajte lješnjake, rum i trešnje. Stavite sa strane da se malo ohladi. Prosijte brašno sa praškom za pecivo. Mikserom pjenasto izradite jaja sa šećerom. Prosijanu smjesu brašna lagano umiješajte u smjesu jaja.. Umiješajte i smjesu sa čokoladom i mlijeko. Dobivenu smjesu podijelite između pripremljenih kalupa. Zagladite površinu pa pecite u prethodno zagrijanoj pećnici 50 minuta. Ostavite kolač da se ohladi u kalupu 5 minuta pa ga onda izvadite iz kalupa i ohladite do kraja prije posluživanja. Ovomjesečni izazov Daring bakersa bila je pripremiti Gateaux Pithiviers a ovomjesečna domaćica bila je Kat. RECEPT: Recept za ispis Za lisnato tijesto: 190 g brašna 185 g maslaca dobar prstohvat soli 80 ml ledeno hladne vode Za nadjev: 100 g oguljenih i mljevenih badema 60 g šećera 55 g maslaca 1 jaje 1/4 žličice arome vanilije 1/4 žličice arome badema naribana korica jednog limuna 2 žličice ruma Za premaz: 1 jaje Za tijesto pomiješajte 20 g brašna sa 150 g maslaca ali budite brzi da se maslac ne bi previše ugrijao. Pripremljeni maslac oblikujte u pravokutnik veličine 10 x 20 cm i omotajte ga rastezljivom folijom. Dok mijesite tijesto stavite pripremljeni maslac u hladnjak. U prikladnu posudu prosijte preostalo brašno i maslac. Pomiješajte pa ulite ledeno hladnu vodu i umijesite tijesto. Tijesto razvaljate pa u sredinu stavite pripremljeni maslac i preklopite krajeva( tako da izgleda poput omotnice9. Tijesto omotajte rastezljivom folijom pa ga stavite u hladnjak na 30 minuta. Nakon što je prošlo 30 minuta izvadite tijesto iz hladnjaka. Lagano pobrašnite radnu površinu. Tijesto razvaljajte u pravokutnik 25 x 20 cm debljine otprilike 0,5 cm.. Lijevu trećinu tijesta savinite prema sredini, tako da pokrijte središnji dio . Sada još i desnu trećinu savinite preko svega. Tako preklopljeno tijesto prekrijte rastezljivom folijom i stavite u hladnjak na daljnih 30 minuta. Nakon 30 minuta izvadite tijesto iz hladnjaka pa ga ponovno razvaljajte u pravokutnik 25 x 20 cm. Ponovno ga preklopite na prethodno opisan način i vratite u hladnjak na daljnih 30 minuta.Ponovite još jednom i vratite tijesto u hladnjak na još 30 minuta. Za nadjev pomiješajte mljevene bademe. šećer, maslac, jaje,aromu vanilije i badema, koricu limuna i rum. Oblikujte smjesu u disk, zamotajte rastezljivom folijom pa stavite u hladnjak na 30 minuta. Zagrijte pećnicu na 220 C. Lim obložite papirom za pečenje. Razvaljajte lisnato tijesto pa izrežite dva kruga. Na pripremljeni lim stavite jedan krug tijesta pa na njega stavite pripremljeni i ohlađeni nadjev. Prekrite drugim krugom lisnatog pa stisnite rubove kako nadjev ne bi iscurio van. Lagano umutite jaje pa premažite cijeli kolač. Ostacima lisnatog tijesta ukrasite kolač pa i njih premažite umućenim jajetom. Pecite u prethodno zagrijanoj pećnici 10 minuta. Smanjite temperaturu pećnice na 175 C pa pecite još 25-30 minuta. Ohladite prije posluživanja. Ajme, koliko nas je! je prva igra nastala na food blog prostoru bivše Jugoslavije. Igra je započela u kolovozu 2008 na inicijativu food blogerice Snježane. Nakon drugog kruga igre u kojoj je sudjelovalo čak 12 sudionika, reakcijom osnivačice igra je dobila ime. Tema u prosincu su suhe smokve a ovomjesečna domaćica je Lara. Nisam baš neka ljubiteljica kolača od suhih smokvi, nekako su mi najdraže u izvornom obliku uz neku finu rakijicu. Nisam nikada mislila da bi to mogla biti dobra kombinacija ali jedan stari ribar na Visu me nagovorio da probam i od onda mi je to super kombinacija. Kako vam ne bi prezentirala recept za ovu kombinaciju odlučila sam napraviti kruh sa suhim smokvama jer to je još jedna stvar gdje mi smokve super pašu. Ovaj kruh je vrlo izdašan, više kao neki kolač i odlično stoji u frižideru. Ja ga narežem na šnite i stavim u plastičnu kutiju, a ujutro ga samo ubacim u toster i malo prepečem. Premazan sa malo maslaca i uz toplu bijelu kavu, savršen doručak za odličan početak dana. Recept sam pronašla ovdje. RECEPT: Recept za ispis 315 g integralnog brašna 210 g brašna 7 g svježeg kvasca 2 žličice soli 375 g mlake vode 105 g sitno nasjeckanih smokvi 105 g usitnjenih oraha U prikladno posudu prosijte obje vrste brašna. U brašno natrljajte kvasac i dodajte sol. Napravite udubinu u sredini pa ulite vodu. Mješajte kuhačom dok se tijesto ne poveže. Zatim tijesto istresite na radnu površinu i mijesite ga dok ne postane glatko i elastično, otprilike 10-ak minuta. Zatim dodajte i nasjeckane smokve i orahe pa mijesite još minutu da se jednolično rasporede po tijestu. Oblikujte tijesto u kuglu, stavite ga u posudu i prekrite krpom. Stavite na toplo mjesto da se diže 1 sat. Lim obložite papirom za pečenje. Nakon prvog dizanja premijesite tijesto pa ga oblikujte u željeni oblik. Stavite ga na pripremljeni lim pa ga ponovno vratite na toplo mjesto da se diže jedan sat. Zagrijte pećnicu na 220 C. Na najgornju policu pećnice staviti prazan lim koji je potrebno zagrijavati zajedno sa pećnicom. Dignuti kruh staviti u zagrijanu pećnicu a u prazan lim uliti 2 dcl vode i brzo zatvoriti vrata pećnice. Nakon pet minuta pečenja smanjiti temperaturu pećnice na 200 C pa nastaviti peći kruh još 35 minuta. Sjećate se maunchmallow keksića? Ja sam ih obožavala, poskrivečki sam ih jela u krevetu pa sam onda ujutro znala pronaći ostatke one srebrno crvene folije u koju su bili omotani posvuda. Da budem iskrena ovi kupovni nisu ni sjena ovim domaćima, za početak keks je puno bolji jer je stvarno hrskav a ne onako nekako gumenast kao u kupovnima. Ja sam radila nešto manje nego što su kupovni tako da mi ih je od dolje navedenih sastojaka ispao pozamašan broj, otprilike 150 komada. Recept je odličan za potrošiti bjelanjke koji se ovih blagdanskih dana ionako nekako magično slažu u hladnjak, barem u moj da. U kremi od bjelanjak koristila sam cvjetni med koji mi se pokazao malo prejaki tako da ću sljedeći puta definitivno upotrijebiti bagrem ili možda livadu koji su okusom nešto blaži. Kao razliku od originalnog recept ja sam tijesto umijesila večer prije i keksiće sam valjala sljedećeg jutra. Isto tako sam mliječnu čokoladu u glazuri zamijenila onom sa visokim udjelom kakaaa, čisto kao protuteži kremi od bjelanjka koja je poprilično slatka. Original recepta možete pronaći kod Jasenke. RECEPT: Recept za ispis Za keksiće: 1 žlica kakaa 450 g brašna 100 g šećera 1/2 žličice soli na vrh noža sode bikarbone 3/4 žličice praška za pecivo na vrh noža cimeta 220 g maslaca 3 jaja Za munchmallow: 120 ml vode 4 žlice meda 320 g šećera 2 žlice želatine u prahu 4 žlice hladne vode 4 bjelanjka 1 žlica arome vanilije Za glazuru: 300 g čokolade sa visokim udjelom kakaa 9 žlica ulja Za keksiće pjenasto izmiksajte maslac sa šećerom i soli. Prosijte brašno sa kakaom, cimetom, praškom za pecivo i sodom bikarbonom. U pjenastu smjesu maslaca i šećera umiješajte jedno po jedno jaje pa miksajte dok se sve dobro ne izradi. Rukom umiješajte smjesu prosijanih sastojaka pa drvenom kuhačom izmiješajte dok ne dobijete glatko tijesto. Umotajte ga rastezljivom folijom pa ga stavite u hladnjak preko noći. Zagrijte pećnicu na 190 C. Obložite limove papirom za pečenje. Lagano pobrašnite radnu površinu pa na njoj razvaljajte tijesto što je tanje moguće. Malim okruglim kalupom izrezujte keksiće pa ih slažite na pripremljene limove. Pecite ih prethodno zagrijanoj pećnici 10-ak minuta. Ohladite. Za munchmallow pomiješajte vodu, med i šećer i stavite na najjaču vatru dok ne provrije. Kada smjesa provrije smanjite vatru pa kuhajte još 5 minuta dok se na površini ne počnu stvarati mjehurići. Maknite sa vatre dodajte želatinu pa izmiješajte. Bjelanjke istucite u čvrsti snijeg, pa uz neprekidno miksanje ulite smjesu u tankom mlazu. Na kraju umiješajte i aromu vanilije. Smjesom napunite slastičarsku vrećicu pa na sredinu svakog keksića istisnite malo smijese. Nadjevene keksiće ostavite na sobnoj temperaturi da se osuše barem dva sata. Za glazuru na pari otopite čokoladu pa primiješajte ulje. Umačite jedan po jedan keksić u glazuru, ocijedite višak pa ostavite da se glazura stisne prije konzumiranja. Jako volim karamelu, mislim da mi je to zaista jedna od najdražih slastica. Za puno stvari kažem da su mi fine i odličine kombinacije ali kada dođe do toga da između svih tih pohvaljenih sastojaka moram odlučiti za jednu stvarnu slasticu, uvijek ali uvijek ej to nešto što sadrži karamelu. Znate onaj osjećaj u slastičarnici ste i pred vama vitrina puna svakojakih čudesa, pa ti sad odaberi jednu. E u tom slučaju ja biram nešto sa karamelom i to mi je pokazatelj da je to nešto što stvarno ali stvarno obožavam. Istina uvijek nagovorim onog nekog tko je sa mnom da si uzme neki kolač koji mi se istio sviđa ali o tome neki drugi puta... Recept posuđen od Nevene. RECEPT: Recept za ispis Za keksiće: 110 g rastopljenog maslaca 350 g šećera 2 jaja 3/4 žličice praška za pecivo 1/4 žličice soli 55 g kakaa 260 g brašna 100 g čokolade narezane na male kockice Za karamel: 40 ml vode 150 g šećera 15 g maslaca 150 ml vrhnja za šlag Za posip: krupna morska sol Mikserom pijenasto izmiksajte jaja sa šećerom i rastopljenim maslacem. Dobro izmiješajte. Dodajte kakao, prašak za pecivo i sol pa sve izmiješajte da se dobro poveže. Dodajte brašno pa umijesite dok ne dobijete jednolično tijesto. Na kraju umiješajte i komadiće čokolade. Za karamel u prikladnoj posudi pomiješajte vodu, šećer i maslac pa sve zagrijavajte na vatri srednje jačine. Kuhajte dok smijesa ne provrije i dobije lijepu zlatno žutu boju. Umiješajte vrhnje za šlag. Pomiješajte drvenom kuhačom pa kuhajte daljnih 10-ak minuta dik smjesa ne postane gušća. Zagrijte pećnicu na 180 C. Od tijesta napravite loptice. U sredini svake loptice palcem napravite udubinu. Malom žličicom u svaku udubinu stavite još mlaku karamela, koliko stane da ne curi van. Uzmite još malo tijesta pa napravite tanki krug kojim ćete pokriti udubljenje napunjeno karamelom. Pritisnite sa svih strana da se slijepi sa kuglicom. Blago spljoštite svaku kuglicu pa je posipajte sa malo krupne soli. Pecite 8-10 minuta. Ovo je prvi puta da sam koristila mast za izradu keksića. Znam da je puno blogerica koristi, pogotovo baš za izradu vanilica ali ja nekako nikako da dođem do toga. Ne da sam bila skeptična prema receptima sa masti nego jednostavno nikako da stignem i osobno je isprobati u receptima. Dakle malo je reći da sam oduševljena, keksići su divni prhki, čak i toliko prhki da morate bili oprezni kada ih valjate u šećer u prahu kako ih ne bi oštetili. Uopće mi nije jasno što mi je tako dugo trebalo da ih isprobam. Original recepta posudila sam a od koga drugog nego od Gage. RECEPT: Recept za ispis 300 g svinjske masti 150 g šećera 2 žumanjka 1 jaje 500 g brašna marmelada po želji za spajanje vanilica (ja sam koristila marmeladu od marelica) šećer u prahu za valjanje Zagrijati pećnicu na 200 C. Mikserom pjenasto izraditi svinjsku mast sa šećerom. Dodati žumanjke, cijelo jaje i 100 g brašna, promiješati, a zatim umiješati i ostatak brašna. Mijesiti dok ne dobijete glatko tijesto. Na pobrašnjenoj radnoj površini dobiveno tijesto razvaljati tijesto pa izrezivati krugove. Slagati na limove obložene papirom za pečenje. Peći keksiće u prethodno zagrijanoj pećnici 10-12 minuta. Pečene keksiće ohladiti pa ih spajati dva po dva pekmezom po želji. Zalijepljene keksiće uvaljati još u šećer u prahu. Čuvati u metalnoj kutiji. Jako volim hajdeno brašno. Istina ne dijele svi ukućani moje oduševljene njime pa su na ove keksiće samo frknuli nosom. Nema veza, više je meni ostalo. Original recepta možete pronaći na Monikinom blogu Bake noir. Baš mi fali što Monika više ne objavljuje tako često postove, jako volim njen blog što zbog divnih fotki, što zbog odličnih recepata. Bude kad joj cure malo porastu, nadam se... Ja sam polovicu dobivenih keksića zalijepila namazom od badema i čokolade za koji recept možete pronaći u nastavku a drugu polovicu domaćim pekmezom od maline, za kojeg ako ga niste napravili ove godine ipak ćete morati pričekati iduću. Ako volite da su vam keksići slađi svakako vam preporučam ove punjene sa pekmezom jer ovaj čokoladni namaz nije presladak. RECEPT: Recept za ispis Za keksiće: 150 g brašna 60 g hajdenog brašna 30 g integralnog brašna 1/2 žličice praška za pecivo 60 g šećera 1/4 žličice soli 125 g maslaca 1 jaje Namaz od badema i čokolade: 200 g badema 150 g tamne čokolade 100 ml slatkog vrhnja Za nadjev: pekmez od maline namaz od badema i čokolade Za keksiće umijesite tijesto od svih sastojaka. Gotovo tijesto umotajte rastezljivom folijom pa stavite u hladnjak na 1 sat. Zagrijte pećnicu na 180 C. Obložite 2 lima papirom za pečenje. Na pobrašnjenoj radnoj površini razvaljate ohlađeno tijesto u željene oblike. Pecite u prethodno zagrijanoj pećnici 8-10 minuta. Ohlađene keksiće premazujte nadjevom po želji pa ih ljepite dva po dva. Za namaz od badema i čokolade: tostirate bademe u pećnici zagrijanoj na 160 C. Ohladite ih pa ih multipraktikom sameljite u pastu. Otopite čokoladu pa je umiješajte u pastu od badema. Ponovno upalite multipraktik pa u tanjom mlazu ulijevajte slatko vrhnje tako da dobijete mazivu pastu. Ne sjećam se točno kada ali prije nekog vremena sam objavila recept za koji je u opisu stajalo da sam ga radila silom prilika da potrošim nutellu koja mi se povlači po kuhinjskom ormariću od Božića kada obavezno moram raditi Ferrero Rocher kuglice. Sjećam se čuđenja u komenta5rima, kako, zašto je uopće moguće da ne pojedem nutellu. Sve dok nisam probala ove keksiće. Mislim da bi oni mogli postati razlog kupovanja nutelle, tako su mi dobri. RECEPT: Recept za ispis 150 g brašna 60 g kakaa 30 g zobenih mekinja, lagano usitnjenih 1 žličica sode bikarbone 1/4 žličice pecilnog praška 170 g maslaca 2 žlice Nutelle 200 g šećera 1 jaje krupna sol za posip Zagrijte pećnicu na 180 C. Dva lima za pečenje obložite sa papirom za pečenje. Pomiješajte brašno, kakao, zobene mekinje, sodu bikarbonu i prašak za pecivo. Odložite sa strane. Mikserom pjenasto izmiksajte maslac, Nutellu i šećer dok ne dobijete glatku i jednoličnu smjesu. Umiješajte i jaje pa sve dobro izradite. Polako umiješajte smjesu suhih sastojaka. Izmiješajte tako da dobijete jednolično tijesto. Od tijesta oblikujte kuglice, pa ih slažite na pripremljeni lim ostavljajući između malo mjesta. Pritisnite svaki keksić dnom čaše kako bi ga malo spljoštili. Na svaki keksić stavite par zrnaca krupne morske soli pa ih pecite u prethodno zagrijanoj pećnici 10-12 minuta.