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 Posted: Tue Apr 21, 2009 2:44 pm
Coconut Macadamia Truffles Recipe
Macadamia nuts, white chocolate, and rum combine in these truffle candies that are rolled in coconut. They are extremely easy to make.
Prep Time: 30 minutes
Cook Time: 5 minutes
Ingredients:
* 8 oz Lindt (Ghiradelli works well too!) white chocolate
* 1 cup salted dry-roasted macadamia nuts (5 ounces)
* 1/4 cup heavy cream
* 2 Tablespoons dark rum
* 1-1/2 cups finely shredded unsweetened desiccated coconut
Preparation:
Finely grind white chocolate in a food processor and transfer to a bowl.
Pulse macadamia nuts in food processor until finely ground (be careful not to grind to a paste).
Bring cream to a simmer in a medium skillet. Remove from heat and stir in rum. Whisk in white chocolate until melted and ganache is smooth. Stir in nuts. Pour ganache into a plastic-wrap-lined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.
Invert ganache onto a work surface and remove plastic wrap. Cut ganache into 64 squares and roll each piece between your palms to form a ball. When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve. Truffles keep, covered and chilled, 1 week.
Yield: 64 truffles
Recipe Source: The Best of Gourmet 2000 (Conde Nast Books)
Reprinted with permission.
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Posted: Tue Apr 21, 2009 5:19 pm
Coffee Cake Recipe
Potatoes make this cinnamon coffee cake surprisingly light, although it is dense and chewy. Do not miss the fruit variations.
Prep Time: 30 minutes
Cook Time: 1 hour
Ingredients:
For the Dough:
* 1/2 pound baking potatoes, such as russets, scrubbed
* One 1/4-ounce package active dry yeast
* 1/4 cup granulated sugar
* 3-1/2 to 4 cups all-purpose flour
* 2 large eggs, at room temperature, lightly beaten
* 6 Tablespoons (3/4 stick) unsalted butter, melted and cooled
* 1/2 teaspoon salt
* Nonstick spray for greasing bowl
* Silicon baking mat or parchment paper for the baking sheet
For the Filling:
* 1 cup chopped pecans
* 1 cup chopped golden raisins
* 1/2 cup packed light brown sugar
* 1-1/2 teaspoon ground cinnamon
* 6 Tablespoons (3/4 stick) unsalted butter, melted and cooled
For the Topping:
* 1 large egg, at room temperature
* 2 Tablespoons water
* 1 Tablespoon granulated sugar
Preparation:
Bring a medium pot of salted water to a boil over high heat. Meanwhile, peel the potatoes and cut them into 1-inch pieces. Boil them until soft when pierced with a fork, about 12 minutes. Reserve 1/2 cup of the potato cooking water in a small bowl. Drain the potatoes and cool for 5 minutes. Press them through a potato ricer into a large bowl. Set aside to cool for at least 10 minutes.
Allow the reserved potato water to cool to between 115 degrees F and 105 degrees F. Sprinkle the yeast into it, stir to dissolve, then proof for 10 minutes, or until the yeast is bubbly.
Stir the granulated sugar and 1 cup of the flour into the riced potatoes, then add the proofed yeast and its potato water. Stir just until combined, cover the bowl with plastic wrap, and set aside in a warm, dry place to double in bulk, about 30 minutes.
Stir down the sponge mixture with a wooden spoon, then stir in 2-1/2 cups flour, the eggs, butter, and salt. Turn the dough out onto a lightly floured work surface and knead by pressing into it with the heel of one hand while pulling it with the other. Knead for 8 minutes, or until the dough becomes smooth and elastic. You may need to add more flour, but be sparing and add just enough to keep the dough from sticking. Form the dough into a ball. (Alternatively, you can knead the dough in a stand mixer fitted with a dough hook. Place the dough in the bowl, then knead at medium speed for 5 minutes.)
Spray a large clean bowl with nonstick spray, place the kneaded dough in the bowl, and flip it over to coat it with the spray. Cover the bowl with plastic wrap and set aside in a warm, dry place to double in bulk, about an hour.
Meanwhile, make the filling. Toast the pecans in a medium skillet set over low heat. Toss and stir for 4 minutes, until fragrant. Place them in a medium bowl and mix in the raisins, brown sugar, and cinnamon with a wooden spoon. Stir in the melted butter until the mixture is moist and dense; set aside. Line a large baking sheet with a silicon baking mat or parchment paper.
When the dough has doubled in bulk, punch it down by gently pushing your fist into its center. Turn it out onto a lightly floured work surface and roll it out to a 12 x 20-inch rectangle. Spread the pecan filling evenly over the dough, leaving a 1/2-inch border along the long sides. Beginning with one of the long sides, tightly roll the dough into a tube, then bend the tube until its ends meet to create a ring. Place the ring on the prepared baking sheet, seam side down. Cover loosely with a clean kitchen towel and set in a warm, dry place to double in bulk, about an hour.
Meanwhile, position the rack in the center of the oven and preheat the oven to 350 degrees F. For the topping make a wash by lightly whisking the egg and water in a small bowl.
After the ring has doubled in bulk, brush the egg wash over its top, then sprinkle the ring with the sugar. With a sharp knife, make six evenly spaced, diagonal slashes across the top of the ring.
Bake for 40 minutes, or until golden. The cinnamon filling may bubble out of the slashes on the top. Cool on a wire rack for 10 minutes, then serve; or cool completely and wrap in wax paper to store at room temperature for up to two days. The ring may also be frozen, sealed tightly in plastic wrap, for up to four months.
Variations:
Apricot Potato Cake: Substitute 1 cup chopped dried apricots for the raisins. Substitute 1 cup pistachios for the pecans.
Cherry Potato Coffee Cake: Substitute 1 cup dried cherries for the raisins. Substitute 1 cup sliced almonds for the pecans.
Chocolate Potato Coffee Cake: Substitute 1 cup semisweet chocolate chips for the raisins in the filling.
Cranberry Potato Coffee Cake: Substitute 1 cup dried cranberries for the raisins. Add 1 teaspoon ground ginger to the pecan filling.
Prune Armagnac Potato Coffee Cake: Omit the raisins. Soak 1 cup chopped pitted prunes in 2 Tablespoons Armagnac (brandy / cognac) for at least 4 hours or overnight. Drain, reserving the prunes and Armagnac separately. Add the Armagnac along with the other ingredients to the dough after it has risen the first time. Add the chopped prunes to the filling in place of the raisins.
Rum Raisin Potato Coffee Cake: Soak the raisins in 2 Tablespoons spiced rum for at least 4 hours or overnight. Drain, reserving the raisins and rum separately. Add the rum along with the other ingredients to the dough after it has risen the first time. Add the raisins to the filling as indicated in the recipe.
Yield: 12 servings
Recipe Source: The Ultimate Potato Book by Bruce Weinstein and Mark Scarbrough (Wm Morrow)
Reprinted with permission.
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Posted: Wed Apr 22, 2009 5:50 am
Coffee Risotto Recipe
Aromatic arborio rice, coffee, and orange juice make an irresistable risotto for a deliciously different dessert. A bit of rum adds a burst of flavor, but you may omit it, if you wish.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
* 1 Tablespoon instant coffee powder
* 1/2 orange, shredded zest and juice
* 1/2 cup arborio rice
* 2 cups milk regular or low fat
* 2 drops vanilla extract
* 1/2 cup sugar
* 2 Tablespoons butter
* 3/4 cup heavy cream or nonfat equivalent
* 3 Tablespoons rum (optional)
Preparation:
Put the coffee and orange juice in a saucepan with 1/2 cup of water and bring to a boil. Remove from heat, add the rice and let soak for 5 minutes.
Return the pan to heat and add the milk and vanilla extract. Cook over low heat until rice is tender, but still slightly firm to the bite.
Remove from heat, add sugar, orange zest, butter, cream, and rum (if using); stir through gently and serve at once.
Yield: 2 cups
Recipe Source: Two Dollar Dinners by Paul Gaylor (Artus Books), out of print
Reprinted with permission.
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Posted: Wed Apr 22, 2009 7:35 am
Key Lime Ice Cream Recipe
If you like key lime pie, you will love this easy custard-based ice cream. If you want to add decadence, stir some chopped white chocolate into the custard just before freezing. Instructions are also given for a rum daquiri version.
Prep Time: 10 minutes
Ingredients:
* 1-1/2 cups heavy cream
* 6 large egg yolks
* 1 (15-ounce) can sweetened condensed milk
* 1/2 cup key lime juice (fresh from 8 to 10 medium limes or use bottled)
Preparation:
Bring the cream to a simmer in a heavy medium saucepan. Slowly beat the hot cream into the egg yolks in a medium mixing bowl. Pour the entire mixture back into the pan and place over low heat.
Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the sweetened condensed milk and key lime juice. Cover and refrigerate until cold or overnight.
Stir the cold custard well, then freeze in one or two batches in your ice cream machine according to the manufacturer's instructions.
When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
Yield: about 1 quart; 8 servings.
Per serving: 373 calories; 25 g fat (14.4 g saturated fat; 60 percent calories from fat); 31.7 g carbohydrates; 239 mg cholesterol; 90 mg sodium; 7.3 g protein; 0 g fiber.
Daiquiri Ice Cream
Add 1/2 cup gold rum before freezing. Proceed with the recipe as directed.
Per serving: 405 calories; 25 g fat (14.4 g saturated fat; 56 percent calories from fat); 31.7 g carbohydrates; 239 mg cholesterol; 90 mg sodium; 7.3 g protein; 0 g fiber.
Recipe Source: The Ultimate Ice Cream Book by Bruce Weinstein (Wm Morrow)
Reprinted with permission.
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Posted: Wed Apr 22, 2009 7:42 am
Drunken Chocolate Cake Recipe
Rich chocolate rum cake is frosted with bittersweet chocolate glaze and topped with Chantilly cream. Suitable for the finest guests or occasion, but easier to make than you might think.
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:
Chocolate Cake:
* 6 ounces bittersweet chocolate, coarsely chopped
* 5 ounces (1-1/4 sticks) unsalted butter
* 2/3 cup dark rum
* 4 large eggs, separated
* 1-1/4 cups sugar
* 1 cup flour
* Pinch salt
Chocolate Glaze:
* 1 cup heavy whipping cream
* 8 ounces bittersweet chocolate
Chantilly Cream:
* 1/2 cup plus 1 Tablespoon heavy whipping cream
* 1/4 teaspoon vanilla extract
* 3/4 teaspoon sugar or to taste
* Small pinch salt
Preparation:
To make cake:
Preheat oven to 350 degrees F. Line the bottom of a greased 9-inch-round cake pan with parchment paper. Combine the chocolate, butter, and rum in the top half of a double boiler over gently boiling water. When all is melted, set it aside to cool to lukewarm.
Meanwhile, combine the egg yolks and 1/2 cup plus 3 tablespoons sugar in the bowl of an electric mixer. With beaters at high speed, whip the egg mixture 3 minutes until thick. Decrease speed to medium-low and beat in the chocolate mixture. Stir in the flour and salt.
Put the egg white in a separate mixing bowl. With clean beaters, whip them on medium speed until frothy. Increase the speed to high and whip until soft peaks form. Add the remaining sugar and continue beating until stiff. Fold a third of the egg whites into the chocolate batter. When they are almost completely incorporated, gently fold in the remaining whites. Pour the batter into the prepared pan.
Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Set pan on wire rack to cool.
To make glaze:
Meanwhile, put the cream in a heavey-bottomed saucepan and bring to a boil over high heat. Remove the cream from the heat and whisk in the chocolate until smooth. Cool the glaze to room temperature.
To make cream:
Put whipping cream, vanilla, sugar, and salt in a large stainless steel bowl. Whisk the cream just until it holds its shape. Refrigerate until ready to use. Use within 1 hour or you may need to rewhip it slightly.
To serve:
Unmold the cake and use glaze to frost the side and top of the cake. Allow the cake to rest at least 1 hour before cutting. Cut with a hot dry knife (dip the knife in hot water and then dry off). Serve with Chantilly Cream.
Yield: 8 to 10 servings
Per serving: 607 calories, 66 percent calories from fat, 8 grams protein, 56 grams carbohydrates, 3 grams total fiber, 45 grams total fat, 167 mg cholesterol, 88 mg sodium
Recipe Source: Stars Desserts by Emily Luchetto (HarperCollins)
Reprinted with permission.
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Posted: Sun Apr 26, 2009 4:45 am
Banana Foster Ice Cream Pie Recipe
Flaming Bananas Foster is a classic banana dish. Here it is taken to new levels in delicious individual pie tarts by the famous chef, Emeril Lagasse.
Prep Time: 40 minutes
Cook Time: 45 minutes
Ingredients:
* 4 tablespoons butter, cut into cubes
* 1/2 cup brown sugar
* 1/2 teaspoon ground cinnamon
* 4 ripe bananas, peeled and cut lengthwise into halves
* 1/4 cup banana liqueur
* 1/2 cup Myers rum
* 1 quart cream
* 8 egg yolks
* 12 three-inch tart shells of graham cracker crust
* 3/4 cup caramel sauce
* 4 egg whites
* 1/4 cup sugar
Preparation:
In a large saute pan, melt the butter. Stir in the brown sugar and cinnamon. Add the bananas and baste them with the syrup for 2 minutes. Pull the saute pan off the burner. Carefully add the banana liqueur and rum. Place the pan back on the stove and shake the pan a couple of times. The pan should flame, if not, ignite the pan with a match. Shake the pan back and forth until the flame dies, basting the bananas continuously. Remove from the heat and cool completely. In a food processor, fitted with a metal blade, add the banana mixture and puree until smooth.
In another saucepan, add the cream. Bring the liquid to a gentle boil. Whisk the egg yolks together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Whisk the banana mixture into the cream mixture. Mix thoroughly and cool completely.
Add the banana/cream mixture to the electric ice cream machine. Process according to manufacturer's directions. Place a tablespoon of the caramel over each tart shell. Spread a heaping 1/2 cup of the ice cream over the caramel sauce, filling each tart shell completely. Place the tarts in the freezer until frozen, about 1 hour.
In the bowl of an electric mixer, fitted with a wire whip, whip the egg whites until soft peaks form. Add the sugar and continue to beat to stiff peaks. Remove the tarts from the freezer and spread the meringue over ice cream. Place the tarts on a baking sheet and place in the oven. Bake until the meringue is golden brown, about 4 to 5 minutes. Remove from the oven and serve.
Yield: 12 servings
Source: Emeril's TV Dinners by Emeril Lagasse (William Morrow & Co.)
Reprinted with permission.
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Posted: Sun Apr 26, 2009 5:27 am
Ravenna182 Banana Foster Ice Cream Pie RecipeFlaming Bananas Foster is a classic banana dish. Here it is taken to new levels in delicious individual pie tarts by the famous chef, Emeril Lagasse.
Prep Time: 40 minutes Cook Time: 45 minutes Ingredients: * 4 tablespoons butter, cut into cubes * 1/2 cup brown sugar * 1/2 teaspoon ground cinnamon * 4 ripe bananas, peeled and cut lengthwise into halves * 1/4 cup banana liqueur * 1/2 cup Myers rum * 1 quart cream * 8 egg yolks * 12 three-inch tart shells of graham cracker crust * 3/4 cup caramel sauce * 4 egg whites * 1/4 cup sugar Preparation:In a large saute pan, melt the butter. Stir in the brown sugar and cinnamon. Add the bananas and baste them with the syrup for 2 minutes. Pull the saute pan off the burner. Carefully add the banana liqueur and rum. Place the pan back on the stove and shake the pan a couple of times. The pan should flame, if not, ignite the pan with a match. Shake the pan back and forth until the flame dies, basting the bananas continuously. Remove from the heat and cool completely. In a food processor, fitted with a metal blade, add the banana mixture and puree until smooth. In another saucepan, add the cream. Bring the liquid to a gentle boil. Whisk the egg yolks together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Whisk the banana mixture into the cream mixture. Mix thoroughly and cool completely. Add the banana/cream mixture to the electric ice cream machine. Process according to manufacturer's directions. Place a tablespoon of the caramel over each tart shell. Spread a heaping 1/2 cup of the ice cream over the caramel sauce, filling each tart shell completely. Place the tarts in the freezer until frozen, about 1 hour. In the bowl of an electric mixer, fitted with a wire whip, whip the egg whites until soft peaks form. Add the sugar and continue to beat to stiff peaks. Remove the tarts from the freezer and spread the meringue over ice cream. Place the tarts on a baking sheet and place in the oven. Bake until the meringue is golden brown, about 4 to 5 minutes. Remove from the oven and serve. Yield: 12 servings
Source: Emeril's TV Dinners by Emeril Lagasse (William Morrow & Co.)
Reprinted with permission. link: Flambe Cooking tips
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Posted: Sun Apr 26, 2009 5:32 am
London Lennies English Christmas Rum Pudding Recipe
Christmas pudding is a traditional English favorite. This fruitcake is loaded with fruit, almonds, and spices. It gets its kick from rum. The pudding is made 30 days in advance to give it time to ripen. Be sure to read the flambe tips before beginning.
Prep Time: 15 minutes
Cook Time: 4 hours
Ingredients:
* 4 beaten eggs
* 1 cup of sugar
* 2 teaspoons of cinnamon
* 1 teaspoon of cloves
* 1 teaspoon nutmeg
* 1 teaspoon of salt
* 1 cup of milk
* 1 cup currants
* 1 cup chopped almonds
* 1/2 cup black raisins
* 1/2 cup gold raisins
* 1/2 cup candied mixed fruit (chopped)
* 1/2 cup candied citron
* 2 cups of fine bread crumbs
* 1 cup of shredded suet
* 1 teaspoon dissolved baking soda
* 1 pint of flour
* 1 ounce Gosling’s Dark Rum (or any GOOD Dark Rum)
Preparation:
In large bowl, mix eggs, sugar, cinnamon, cloves, nutmeg, salt, and milk. Stir in currants, almonds, black raisins, gold raisins, candied mixed fruit, candied citron, breadcrumbs, and suet. Stir in dissolved baking soda, then add in flour and blend well.
Place in two bowls then boil or steam for 4 hours.
Flambe with Gosling’s Dark Rum. Store pudding in a cool, dry area for 30 days, allowing the pudding to ripen.
Reheat and serve.
Yield: 2 to 4 servings
Recipe Source: Executive Chef Jeff Baruch, London Lennies Seafood Restaurant, Rego Park, Queens, New York
Reprinted with permission.
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Posted: Sun Apr 26, 2009 1:05 pm
Festive Fruitcakes Recipe
Traditional fruitcake is loaded with dried fruits and nuts, then soaked in liquor or liqueur. These go together quickly, but they do take a long time to bake, so plan ahead.
Prep Time: 20 minutes
Cook Time: 3 hours,
Ingredients:
* 4 cups all-purpose flour
* 1 pound white or golden raisins
* 2 pounds candied cherries
* 2 cups chopped preserved watermelon rind or 2 cups candied pineapple
* 2 pounds shelled hardshell or softshell pecans
* 1 pound (4 sticks) unsalted butter, softened
* 1/2 pound light brown sugar
* 12 eggs, beaten
* 1 teaspoon baking powder
* 10 ounces elderberry jelly or blackberry jelly
* 1 teaspoon ground cloves
* 2 teaspoons ground cinnamon
* 1 teaspoon fresh-grated nutmeg
* Rum, almond liqueur, or pear cordial for drizzling
Preparation:
Preheat oven to 250 degrees F. Line 3 large or 6 small loaf pans with greased parchment paper. Place 1 cup of the flour in a large mixing bowl, add the raisins, cherries, watermelon rind, and pecans, toss to coat well, and reserve.
With an electric mixer, cream together the butter and sugar in a large bowl. Add the eggs, about 2 or 3 at a time, and beat well after each addition. Add 1 more cup of the flour and the baking powder and mix well. Add the jelly and mix well again. Add 1 more cup of the flour and the cloves, cinnamon, and nutmeg, and mix well. Mix in the remaining 1 cup flour. Fold in the reserved fruit and nuts, about 1 cup at a time, discarding the extra flour, until all have been folded into the batter. The batter will be very lumpy.
Fill the prepared loaf pans 3/4 full with the batter. For moistness, place a pan of water on the bottom rack of the oven. Place the loaf pans on the middle rack. Bake the small loaves for 2-1/2 hours and the large loaves for 3 hours, checking occasionally to make sure there is water in the bottom pan. The fruitcakes are done when the tops are browned, the cakes pull away from the sides of the pans, and a cake tester inserted in the center comes out clean.
Turn out the cakes onto racks to cool to room temperature. Sprinkle the cakes with rum, almond liqueur, or pear cordial to flavor them and keep them moist. Wrap the fruitcakes tight in aluminum foil and store them in airtight tins or zippered plastic bags.
Note: Candied cherries and pineapples are available during the holiday season in supermarkets. If you live near an Eastern European ethnic market you often can find glacéed cherries (and occasionally, pineapple) that are especially good in a fruitcake.
Yield: 6 small or 3 large fruitcakes
Recipe Source: Prairie Home Cooking by Judith M. Fertig (Harvard Common Press)
Reprinted with permission.
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Posted: Sun Apr 26, 2009 1:12 pm
Flaming Fish Recipe
Trout is grilled with a lemon and onion baste, then flamed with rum over fresh herbs. Be sure to read the flambé tips before beginning.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
* 4 (8-ounce) trout fillets
* Lemon Onion Baste:
* 1/2 cup lemon juice
* 1/4 teaspoon salt
* 1/4 cup salad oil
* 1/4 teaspoon sugar
* 1/8 cup green onions
* Dash of pepper
* 2 to 3 ounces rum (or cognac)
* Assorted Herbs:
* Rosemary
* Fennel
* Dill
* Parsley
* Thyme
* Sage
Preparation:
Combine lemon juice, salt, salad oil, sugar, green onions, and pepper. Mix thoroughly.
Grill trout fillets over a medium heat basting twice on each side with the lemon-onion baste. Cook 5 to 8 minutes on each side, turning once.
Cover a hot platter with the herbs and place on it the fillets from grill. Sprinkle herbs on top of the fillets. Pour the rum over it and ignite. (Try this out-of-doors once before you spring it on guests.) The herbs will give the fish a subtle irresistible flavor.
Serve with a wild rice mix and a plate of cut raw vegetables.
Yield: 4 servings
Recipe Source: UW Sea Grant Advisory Services
Reprinted with permission.
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Posted: Sun Apr 26, 2009 1:27 pm
Flaming Turtle Chocolate Fondue Recipe
Here is the perfect dish for any romantic occasion with your loved one. Chocolate caramel nut fondue is flamed with rum before serving with skewered fruit, marshmallows, and pound cake or cheesecake.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
* 1/4 cup milk
* 1/2 cup milk chocolate
* 1/4 cup caramel syrup
* 2 Tbsp pecans, chopped
* 2 Tbsp rum, 151-proof for flambé
* For the Dipping Basket:
* Fruit, cut (strawberries, bananas and pineapple)
* Marshmallows
* Cake, cubed (pound cake and cheesecake)
Preparation:
Soften milk chocolate in the microwave. Heat milk in the fondue pot. Once it's hot, add softened chocolate. Stir until you have a smooth consistency. Pour caramel into a pool in the middle of the chocolate. When it's time to serve, pour the rum over the top of the chocolate. Leave a small amount on the spoon to ignite with a lighter. Use flaming spoon to ignite the rum on the chocolate. Add the chopped pecans to the chocolate. Allow the flame to burn out.
Note: All dipping items should be skewered and dipped in the chocolate. Be careful as you reach the sides and bottom of the fondue pot; the chocolate tends to be hotter there.
Yield: 2 servings
Source: Melting Pot Restaurants
Reprinted with permission.
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Posted: Sun Apr 26, 2009 1:39 pm
Fruit Wedding Cake Recipe
Fruitcakes were often served in olden days at special ceremonies such as weddings. This one is loaded with traditional fruit. If you don't want the small kick of alcohol, you may substitute pure fruit juice. These take 3 hours or more to bake, so plan ahead.
Prep Time: 20 minutes
Cook Time: 3 hours,
Ingredients:
* 1 pound candied pineapple rings
* 1 pound each dates and figs
* 4 cups flour
* 1 teaspoon baking soda
* 2 teaspoons cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon grated nutmeg
* 2 cups butter
* 2 cups brown sugar, firmly packed
* 12 eggs, separated and beaten separately
* 1/2 cup molasses
* 1/2 cup fruit juice, wine, rum, or brandy
* 2 pounds seeded raisins
* 1 pound sultana raisins
* 1/4 pound each candied orange, lemon rind, and citron, (finely chopped)
* 1 pound candied cherries
* 1/2 pound almonds, blanched
* 1/2 pound pecans, unbroken
* Brandy
Preparation:
Preheat oven to 300 degrees F.
Cut each ring of pineapple in 2 slices, then in half crosswise. Remove stem end from figs, cut in half lengthwise. Stone and cut dates, and mix them with 1 cup of flour. Mix the rest of the flour with baking soda, cinnamon, cloves, and nutmeg.
Cream butter, add sugar, then the well-beaten egg yolks and stir well. Add the flour mixture alternately with the molasses and fruit juice, wine, rum, or brandy. Gently fold in the beaten whites, then the dates and gradually the raisins.
Line 4 greased loaf pans with waxed paper. Put in a layer of batter, add a layer of pineapple down the center, fill spaces and sides lightly with citron, orange, lemon rind, cherries, almonds, and pecans; another layer of batter, then a layer of figs, the rest of the fruit and nuts, and top with remaining batter. (Or cut up all fruit and mix through batter, adding beaten whites last.) Fill pans 2/3 full.
Set pans in oven, in a pan filled with 1 inch hot water. Bake 1/2 hour, cover with waxed paper, bake 2 hours longer, remove pans from water, and bake 1/2 hour more. Remove from pans. Remove paper. Wrap in cloth moistened with brandy. Store in tightly covered tin box.
Note: Cakes may be dry-baked in a very slow oven (from 200 F. to 250 F.) 4 to 5 hours.
Recipe Source: The New Settlement Cookbook (Doubleday)
Reprinted with permission.
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Posted: Sun Apr 26, 2009 1:43 pm
Garlic and Rum Roast Pork Recipe
Plan in advance to marinate pork tenderloin in a garlic, rum, and lime mixture in this recipe from a famous NYC chef.
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
* 6 large cloves garlic, peeled
* 2 small white onions, peeled and coarsely chopped
* 1 small bunch parsley, bottom stems discarded (about 1/2 cup loosely packed)
* 1 Tablespoon fine sea salt
* 1 Tablespoon freshly ground black pepper
* 1/4 cup dark rum
* 1/2 cup light brown sugar
* 1/4 cup freshly squeezed lime juice
* 1/4 cup olive oil
* 2 pounds fresh pork tenderloin, trimmed of any excess fat
Preparation:
Put the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice in the bowl of a food processor fitted with the steel blade. Process until finely chopped, then drizzle in the olive oil, pulsing just to combine. Transfer the mixture to a small bowl.
Put the pork in a large bowl or on a platter big enough to hold it with the marinade. Vigorously rub the pork with the marinade, cover, and let marinate in the refrigerator for at least 4 hours or, preferably, overnight.
Place a skillet over medium heat. Season the pork with salt and pepper and place into the skillet. Sear until golden, about 3 minutes, then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned. Turn the heat down to low, add the remaining marinade to the pan and partly cover with a pot cover to finish cooking, about 5 to 6 minutes more. Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork, reads 155 degrees F.
Remove the pan from the oven, transfer the pork to a cutting board, and let it rest for 10 minutes. Carve the pork into 1/2 -inch-thick slices.
Yield: 4 to 6 servings
Recipe Source: Chef Michael Lomonaco, Noche Restaurant, New York, NY
Reprinted with permission.
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Posted: Wed Apr 29, 2009 6:06 pm
Hungarian Crepes with Hazelnuts Recipe
Classic Hungarian hazelnut crepes are lightened up in this version. The delicious chocolate sauce is made with Neufchatel cheese, but you may substitute cream cheese.
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
Crepes:
* 1 cup flour
* 2 large eggs
* 1/2 cup milk, skim
* 3/4 cup club soda
* 3/4 Tablespoon canola oil
Filling:
* 2 ounces hazelnuts
* 1/3 cup 1% milk
* 2 Tablespoons sugar
* 1 Tablespoon rum, 80 proof
* 1 Tablespoon orange zest
Sauce:
* 1 cup 2% milk
* 3-1/2 Tablespoons powdered sugar
* 1-1/4 Tablespoons cornstarch
* 1-1/2 Tablespoons cocoa
* 1-1/4 Tablespoons Neufchatel cheese (cream cheese)
* 1 teaspoon vanilla extract
Preparation:
To prepare the crepes, combine the flour, eggs, milk, and club soda in the bowl of a food processor. Blend at top speed for about 1 minute, then scrape down the sides and blend again until the ingredients are well combined. Add more soda if necessary to make a batter the consistency of heavy cream. Cover and let it stand for about 30 minutes.
Heat a 6-1/2- to 7-1/2-inch bottom diameter coated skillet with sloping sides until very hot, then brush the pan with canola oil. Pour 1/3 cup of batter into the hot, greased skillet. Quickly turn the skillet around so that the batter spreads up the sides and thinly covers the entire bottom of the pan. Put the pan back on the heat for about 1 minute. Give it a few shakes to loosen the pancake then turn the crepe over with a spatula. Cook briefly, about 30 seconds, on the second side or until light brown spots appear, then turn it out onto a warm plate. Repeat with the remaining batter, brushing the skillet with oil each time.
Bake the hazelnuts in a 350 degrees F. oven until lightly toasted. Grind the toasted nuts in a food processor. In a medium-sized saucepan, combine the milk, nuts, and sugar. Stir over a medium heat for 1 minute. Remove from the heat and add the rum and orange zest. Mix well and let cool to room temperature. Spread 1 tablespoon of filling on each crepe. Roll the crepe into cylinders and tuck in the ends
The chocolate sauce is made by combining the milk, sugar, cornstarch, and cocoa in a medium-sized saucepan. Slowly bring to a boil, stirring well to break up lumps. After reaching the boil, reduce the heat and cook 1 minute longer or until the mixture thickens. Add the Neufchatel cheese and vanilla extract. Refrigerate.
Serve the crepes warm. Warm the chocolate sauce and drizzle it over and around the pancakes before serving.
Recipe Notes: This is a lighter version of the famous Hungarian crepe, the "Gundel palacsinta," which was developed by Karoly Gundel, the renowned Hungarian restaurateur and chef. Known for his culinary creativeness and through his writings, he greatly contributed to the international acceptance of Hungarian cuisine. The traditional French flambe is substituted in this recipe by adding a dash of rum flavoring to the hazelnut filling and by topping with a chocolate sauce.
Recipe Source: Sensuous Hungarian-American Desserts by Eva M. Bonis (OceanAir) -- out of print
Reprinted with permission.
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Posted: Wed Apr 29, 2009 6:15 pm
Jamaica-Me-Krazy BBQ Sauce Recipe
Spicy tropical barbecue sauce with rum and allspice was a state contest winner. Make this quick sauce in advance. It is best if served the next day.
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
* 1/2 cup rum (Bacardi Superior recommended)
* 1/4 cup loose-packed dark brown sugar
* 1/2 cup orange juice concentrate
* 1 cup water
* 1 cup ketchup
* 1/4 cup apple cider vinegar
* 1/4 cup Dat'l Do-it brand hot sauce
* 1/4 cup lite soy sauce
* 1 Tablespoon plus 1 teaspoon ground allspice
* 1/2 teaspoon ground cinnamon
* 1 teaspoon salt
* 1 rounded Tablespoon fresh-grated ginger root
* 2 bay leaves
Preparation:
Combine rum and brown sugar in a nonreactive saucepan. Bring to boil and cook 3 to 5 minutes or until reduced by half.
Add orange juice concentrate, water, ketchup, vinegar, hot sauce, and soy sauce. Whisk in allspice, cinnamon, salt, ginger, and bay leaves. Bring to a boil, reduce heat and simmer 20 minutes until reduced by half.
Remove the bay leaves and strain the sauce. Allow to cool to room temperature. Best after 12 hours.
Yield: 2-1/4 cups
Recipe Source: David Israel, Winner of Ninth Annual Great Florida Barbecue Sauce Search
Reprinted with permission.
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