1 cup + 2 tblspns Unsalted butter, very soft
1/2 tspn salt
1 3/4 cups+ 2 tblspn All purpose flour
1/2 cup + 2 tblspn Cornstarch
1/3 cup granulated sugar
1/4 cup superfine or granulated sugar for topping
1. Preheat the oven to 325 degrees F. Butter a 6-10 inch glass baking dish.
2. Place the bitter in a mixing bowl. The butter must be very soft- consistency of mayonnaise or whipped cream. Add the salt to the butter and mix well with a wooden spoon or whisk so that it dissolves completely before you add the rest of the ingredients. Sift the flour and the cornstach together into a bowl. Add the granulated sugar to the butter and mix just until combined. Add the flour mixture and mix just until a smooth dough forms.
3. Pat the dough evenly into thte prepared baking dish. The dough should be no more than 2/3 inch deep. Bake until the top and bottom are lightly browned about 30 minutes. The middle of the shortbread should remain light. Let cool on a wire rack until warm to the touch.
4. Sprinkle the shortbread with the superfine or granulated sugar. Tily the dish so that the sugar fully and evenly coats the surface and then tip out the excess sugar. With a very thin, sharp knife, cut the shortbread into rectangular fingers about 1/2 inch wide and 2 inches long. If the cookies have becom cold they will not slice well, so they must warm to the touch at this point. Chill thoroughly before removing from the baking dish. (will keep up to 2 weeks)
Saturday, January 9, 2010
Sherry Yard, Traditional English Scones
2 cups all-purpose flour
1/4 cup sugar
1/2 tspn baking soda
1/2 tspn cream of tartar
1/8 tspn salt
4 ounces ( 1 stick cold unsalted butter cut into 1/2 inch pieces)
1 tblspn grated orange zest
1 large egg
1/4 cup heavy cream
1/4 cup milk
1/3 cup fat raisins
1. Place racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F.
2. Sift together the flour, sugar, baking soda, cream of tartar, and salt intot he bowl of a stand mixer fitted with the paddle attachement. Add the butter and orange zest and mix on low speed for 1 minute, until the butter and flour are broken down into pieces the size of walnut meats. Use your thumb and forefinger to flatter the "walnuts." Then take up the mixture and rub briskly between your hands.
3. In a seperate bow, whisk the together the egg cream, and milk. Add to the flour mixture along with the fat raisins, if using, and blend at low speed just until the dough comes together, about 10 seconds. If it seems dry, add a bit more cream or milk, a tblsn at a time.
4. Line your work surgace with parchment, dust the parchment with flour, and scrape out the dough. Shape into an inch square about 1 inch thick. You can use a rolling pin for this. Cut the dough into 2 inch squares. If making triangles cut the squares in half on the diagonal. Flip the scones over and place on the parchment lined pans. Brush with milk, and sprinkle with sugar if desired.
Sherry Yard, Kaiserschmarren
9 tblspns sugar, plus more for dusting the pans
4 large egg yolks at room temperature
1/4 cup fromage blanc
3/4 cup creme fraiche
2 tblspns dark rum
1/4 cup all purpose flour
2 tblspns fat raisins
8 large egg whites
1/2 tspn cream of tartar
1/4 cup confecttioners' sugar for dusting
1. Place a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously butter two 9 or 10ich 2 inch deep (reccomend pyrex) pie pans or round cake pans. Add a heaping tblspn of sugar to each pan and tap and turn the pans to dust evenely. Tap out any excess sugar.
2. In a medium bowl with a hand mixer, beat the egg yolks with 2 tblspns of the sugar until the mixture is light lemony yellow. Beat in the fromage blanc and scrape down the bowl and beaters. Beat in the creme fraiche and rum and scrape down the bowl/beaters. Beat in the flour and raisins. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachement, or in a large bowl with the hand mixer, beat the egg whites on medium-low speed until they foam, then add the cream of tartar. Turn the speed up to medium and contiune to beat while streaming in the remaing 7 tblspns sugar, a tblspn at a time. Beat the whites to medium- stiff peaks.
4. Whisk hald the egg whites intot hte creme fraiche base. Gently fold in the remaining egg whites. Divide the batter between the two pans. Bake for 15 minutes. Turn the pans 180 degree and bake for another 5-8 minutes, until puffed and brown. The center should be pudding like.
4 large egg yolks at room temperature
1/4 cup fromage blanc
3/4 cup creme fraiche
2 tblspns dark rum
1/4 cup all purpose flour
2 tblspns fat raisins
8 large egg whites
1/2 tspn cream of tartar
1/4 cup confecttioners' sugar for dusting
1. Place a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously butter two 9 or 10ich 2 inch deep (reccomend pyrex) pie pans or round cake pans. Add a heaping tblspn of sugar to each pan and tap and turn the pans to dust evenely. Tap out any excess sugar.
2. In a medium bowl with a hand mixer, beat the egg yolks with 2 tblspns of the sugar until the mixture is light lemony yellow. Beat in the fromage blanc and scrape down the bowl and beaters. Beat in the creme fraiche and rum and scrape down the bowl/beaters. Beat in the flour and raisins. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachement, or in a large bowl with the hand mixer, beat the egg whites on medium-low speed until they foam, then add the cream of tartar. Turn the speed up to medium and contiune to beat while streaming in the remaing 7 tblspns sugar, a tblspn at a time. Beat the whites to medium- stiff peaks.
4. Whisk hald the egg whites intot hte creme fraiche base. Gently fold in the remaining egg whites. Divide the batter between the two pans. Bake for 15 minutes. Turn the pans 180 degree and bake for another 5-8 minutes, until puffed and brown. The center should be pudding like.
Sherry Yard, Fat Raisins
1 cup golden or Red Flame raisins
1/2 cup dry white wine
2 tblspns fresh orange juice
1 tblspn dark rumm
2 tblspns sugar
1. Combine the raisins, wine, orange juice, rum, and sugar in a small heavy saucepan, bring just to a boil over medium heat, stirring all the while. Lower the heat so that the liquid is at a bare simmer and poach for 20 minutes.
2. Remove from the heat, cover the pan with plastic wrap and allow to cool to room temperature. Transfer to an airtight container and store in the refrigerator. (will keep up to 2 weeks.
1/2 cup dry white wine
2 tblspns fresh orange juice
1 tblspn dark rumm
2 tblspns sugar
1. Combine the raisins, wine, orange juice, rum, and sugar in a small heavy saucepan, bring just to a boil over medium heat, stirring all the while. Lower the heat so that the liquid is at a bare simmer and poach for 20 minutes.
2. Remove from the heat, cover the pan with plastic wrap and allow to cool to room temperature. Transfer to an airtight container and store in the refrigerator. (will keep up to 2 weeks.
Sherry Yard, President Clinton's Oatmeal Cookies
1 1/2 cups all purpose flour
1 tspn baking sode
7 ounces ( 1 3/4 sticks) unsalted butter, softened
1 cups sugar
1 cup packed light brown sugar
1 1/2 tspns freshly grated nutmeg
3/4 tspn ground cinnamon
2 large eggs, at room temperature
3 cups rolled oats
1 1/2 cups Far Raisins (see recipe
1. Sift together the flour and baking soda and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter on high speed until lemony yellow, about 2 minutes. Scrape down the sides of the bowl and the paddle or beaters. Add the sugar, brown sugar, nutmeg, and cinnamon. Continue creaming the mixture on high speed until it is smooth lump-free, about 2 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
3. Add the eggs one at a time, scraping down the bowl and paddle after each addition. Beat on low speed for 15-30 seconds, until the eggs are fully incorporated. Scrape down the sides and paddle.
4. On low speed, add the sifted flour mixture, beating until all of the flour is incorporated. Scrape down the sides of the bowl. On low speed, mix in the oats and raisins.
5. With a rubber spatula, scoop out the dough and divide it in half. Center one half along the bottom fo a sheet of parchment paper and roll it up in the paper, creating a log about 2 inches wide and 12 inches long. Repeat with the second piece of dough. Fold over the parchment, creating a sausage. Twist the ends over and wrap in plastic. Chill the dough logs for a minimum of 1 hour. (At this point the dough will keep nicely, wrapped well, in the regfrigerator for up to 3 days, or up to 1 month in the freezer.) You can also simply spoon the dough onto parchment covered baking sheets and bake at once.
6. Place racks in the middle and lower third of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper. When the dough is chileld, remove it from the parchment paper. Using a chef's knife or an offset serrated knife, slice 1/2 inch rounds off the log. Place the cookies on the prepared baking sheets, spaved 2 inches apart. Bake for 12 minutes. Rotate the baking sheets from top to bottom and front to back, and bake for another 5-8 minutes, until nicely browned. Remove the cookies from the oven and slide the parchment off the sheets and directly onto the work surgace. Cook the making sheets between batches. WAit a minumum of 5 minutes before eating, or allow to cool completely before storing the cookies in an airtight container (last up to 3 days)
1 tspn baking sode
7 ounces ( 1 3/4 sticks) unsalted butter, softened
1 cups sugar
1 cup packed light brown sugar
1 1/2 tspns freshly grated nutmeg
3/4 tspn ground cinnamon
2 large eggs, at room temperature
3 cups rolled oats
1 1/2 cups Far Raisins (see recipe
1. Sift together the flour and baking soda and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter on high speed until lemony yellow, about 2 minutes. Scrape down the sides of the bowl and the paddle or beaters. Add the sugar, brown sugar, nutmeg, and cinnamon. Continue creaming the mixture on high speed until it is smooth lump-free, about 2 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
3. Add the eggs one at a time, scraping down the bowl and paddle after each addition. Beat on low speed for 15-30 seconds, until the eggs are fully incorporated. Scrape down the sides and paddle.
4. On low speed, add the sifted flour mixture, beating until all of the flour is incorporated. Scrape down the sides of the bowl. On low speed, mix in the oats and raisins.
5. With a rubber spatula, scoop out the dough and divide it in half. Center one half along the bottom fo a sheet of parchment paper and roll it up in the paper, creating a log about 2 inches wide and 12 inches long. Repeat with the second piece of dough. Fold over the parchment, creating a sausage. Twist the ends over and wrap in plastic. Chill the dough logs for a minimum of 1 hour. (At this point the dough will keep nicely, wrapped well, in the regfrigerator for up to 3 days, or up to 1 month in the freezer.) You can also simply spoon the dough onto parchment covered baking sheets and bake at once.
6. Place racks in the middle and lower third of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper. When the dough is chileld, remove it from the parchment paper. Using a chef's knife or an offset serrated knife, slice 1/2 inch rounds off the log. Place the cookies on the prepared baking sheets, spaved 2 inches apart. Bake for 12 minutes. Rotate the baking sheets from top to bottom and front to back, and bake for another 5-8 minutes, until nicely browned. Remove the cookies from the oven and slide the parchment off the sheets and directly onto the work surgace. Cook the making sheets between batches. WAit a minumum of 5 minutes before eating, or allow to cool completely before storing the cookies in an airtight container (last up to 3 days)
Sherry Yard, Tempering Chocolate
1. Carefully melting and heating the chocolate to 115 degrees F.
2. Cooling the chocolate to 85 degrees F
3. Slightly warming the chocolate to 89-90 degrees F for bittersweet and semisweet chocolate, to 84-86 degrees F for milk chocolate and white chocolate.
____
1. Start with chocolate that has been wrapped tightly and stored away from strong-smelling foods in a moisure-free enviroment, about 65 degrees F (no warmer than 70 degrees F
2. The room temperature should be 65-70 degrees F. Do not try to temper chocolate in a hot kitchen or near an oven that is turned on.
3. You need a good instant-read thermometer, preferably a digital themometer with a 40 degree to 140 degree range.
4. You need a clean, dry microwave-safe bowl.
____
1. To temper 1 pound of chocolate:
With an offset serrated knife, cut the chocolate into small, even pieces, about 1/4 inch
Using microwave:
Place two thirds of the hcocolate in a microwave safe bowl and microwave at 50 percent power for 30 seconds. Remove the chocolate from the microwave and stir gently; you don't want to create air pockets in the chocolate. Stir the chocolate from the edges of the bowl into the center.
3. Place the chocolate back in the microwave and, again at 50 percent power, zap in 10 second intervals, stirring and taking the temperature frequently, until all of the chocolate has melted and is smooth and the temperature is 115 degrees F. Let sit for 10 minutes.
4. Begin the cooling process. Add the remaining chocolate, a handful at a time, to the bowl and stir gently until all of it has melted and is smooth. At the point your chocolate should be 85 or 80 to 81 degrees F for milk chocolate and white chocolate.
5. Begin the warming process. Return the chocolate to the microwave and zap at 50 percent power in 3-5 second intervals, stirring each time, until the temperature rises to 89 to 90 or 84 to 86 degrees F for milk chcoolate or white chcolate. Do not all the temperature to go any higher han 97 degrees F or you will have to begin all over again with Step 2.
6. Testing the temper: Dip the corner of a piece of parchment paper into the chocolate, remove it, and let it sit undisturbed for 2-3 minutes. The chocolate should harden and be dry and shiny, and it should have a snap when split in half.
2. Cooling the chocolate to 85 degrees F
3. Slightly warming the chocolate to 89-90 degrees F for bittersweet and semisweet chocolate, to 84-86 degrees F for milk chocolate and white chocolate.
____
1. Start with chocolate that has been wrapped tightly and stored away from strong-smelling foods in a moisure-free enviroment, about 65 degrees F (no warmer than 70 degrees F
2. The room temperature should be 65-70 degrees F. Do not try to temper chocolate in a hot kitchen or near an oven that is turned on.
3. You need a good instant-read thermometer, preferably a digital themometer with a 40 degree to 140 degree range.
4. You need a clean, dry microwave-safe bowl.
____
1. To temper 1 pound of chocolate:
With an offset serrated knife, cut the chocolate into small, even pieces, about 1/4 inch
Using microwave:
Place two thirds of the hcocolate in a microwave safe bowl and microwave at 50 percent power for 30 seconds. Remove the chocolate from the microwave and stir gently; you don't want to create air pockets in the chocolate. Stir the chocolate from the edges of the bowl into the center.
3. Place the chocolate back in the microwave and, again at 50 percent power, zap in 10 second intervals, stirring and taking the temperature frequently, until all of the chocolate has melted and is smooth and the temperature is 115 degrees F. Let sit for 10 minutes.
4. Begin the cooling process. Add the remaining chocolate, a handful at a time, to the bowl and stir gently until all of it has melted and is smooth. At the point your chocolate should be 85 or 80 to 81 degrees F for milk chocolate and white chocolate.
5. Begin the warming process. Return the chocolate to the microwave and zap at 50 percent power in 3-5 second intervals, stirring each time, until the temperature rises to 89 to 90 or 84 to 86 degrees F for milk chcoolate or white chcolate. Do not all the temperature to go any higher han 97 degrees F or you will have to begin all over again with Step 2.
6. Testing the temper: Dip the corner of a piece of parchment paper into the chocolate, remove it, and let it sit undisturbed for 2-3 minutes. The chocolate should harden and be dry and shiny, and it should have a snap when split in half.
Sherry Yard, Chocolate Covered Chocolate Mint Cookies
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 cups sugar
1/2 tspn baking powder
1/4 tspn baking soda
1/4 tspn salt
6 ounces ( 1 1/2 sticks) cold unsalted butter, cut into 1/2 inch pieces
2 large egg yolks
1 1/2 tspn peppermint oil
1/4 tspn vanilla extract
1 1/2 bittersweet chocolate
1. Place the flour, cocoa, sugar, baking powder, baking soda, and salt in a food processor fitted with the steel blade and pulse a few times to combine the ingredients. Add the butter and pulse to cut the butter into the dry ingrediets. Add the egg yolks, peppermint oil, and vanilla and pulse until a dough forms on the blades of the food processor.
2. Remove the dough from the food processor and shape into a 2 inch thick log. Wrap in plastice wrap or parchment paper and refrigerate for at least 2 hours, or overnight.
3. Place racks in the middle and lower third of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
4. Remove the dough from the refrigerator. Cut into 1/4 inch thick disks and arrage 1/2 inch apart on the baking sheets. Bake for 10 minutes. Switch the baking sheets from top to bottom and rotate from front to back and continue to bake for another 3-4 minutes, until the cookies are light brown. Remove from the oven and allow to cool on racks. Make sure to let the baking sheets cool between batches. Do not handle the cookies until they are cool or they'll break.
5. Melt and temper the bittersweet chocolate (follow prev. recipe)
6. Place a sheet pan upside down on your work surface, next to the melted chocolate. Cover with parchment paper. Dip the cookies one by one in the chocolate, using a fork to turn over and then lift them out of the chocolate. It helps to tilt the bowl forward by leaning it on a folded kitchen towel.
7. Set the dipped cookies on the parchment, beginning at the far end so your don't drip chocolate on the other cookies when you set them down. (cookies will keep for 3-5 days in the regigerator or 2 weeks in freezer.
1/2 cup unsweetened cocoa powder
1 1/4 cups sugar
1/2 tspn baking powder
1/4 tspn baking soda
1/4 tspn salt
6 ounces ( 1 1/2 sticks) cold unsalted butter, cut into 1/2 inch pieces
2 large egg yolks
1 1/2 tspn peppermint oil
1/4 tspn vanilla extract
1 1/2 bittersweet chocolate
1. Place the flour, cocoa, sugar, baking powder, baking soda, and salt in a food processor fitted with the steel blade and pulse a few times to combine the ingredients. Add the butter and pulse to cut the butter into the dry ingrediets. Add the egg yolks, peppermint oil, and vanilla and pulse until a dough forms on the blades of the food processor.
2. Remove the dough from the food processor and shape into a 2 inch thick log. Wrap in plastice wrap or parchment paper and refrigerate for at least 2 hours, or overnight.
3. Place racks in the middle and lower third of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
4. Remove the dough from the refrigerator. Cut into 1/4 inch thick disks and arrage 1/2 inch apart on the baking sheets. Bake for 10 minutes. Switch the baking sheets from top to bottom and rotate from front to back and continue to bake for another 3-4 minutes, until the cookies are light brown. Remove from the oven and allow to cool on racks. Make sure to let the baking sheets cool between batches. Do not handle the cookies until they are cool or they'll break.
5. Melt and temper the bittersweet chocolate (follow prev. recipe)
6. Place a sheet pan upside down on your work surface, next to the melted chocolate. Cover with parchment paper. Dip the cookies one by one in the chocolate, using a fork to turn over and then lift them out of the chocolate. It helps to tilt the bowl forward by leaning it on a folded kitchen towel.
7. Set the dipped cookies on the parchment, beginning at the far end so your don't drip chocolate on the other cookies when you set them down. (cookies will keep for 3-5 days in the regigerator or 2 weeks in freezer.
Alain Ducasse, Mascarpone Macaroons
For the Macaroons:
1/2 cup sliced blanched almonds
2 cups confections' sugar
4 large egg whites, at room temperature
For the Filling:
1/2 cup mascarpone
1/2 cup heavy cream
1/4 granulated sugar
How to make the Macaroons:
Preheat over to 450 degrees F. Line two large baking sheets with kitchen parchment and set each on top of a second baking sheet
Put the almonds in a food processor and grind to a powder. Add 1 3/4 cups of the confectioners' sugar and pulse until well blended. Sift onto a sheet of waxed paper or kitchen parchment and set aside.
In a large bowl beat the egg whites until frothy. While beating, gradually add the remaining 1/4 cup confectioners' sugar. Continue to beat until the egg whites are stiff but not dry. Sprinkle 1/3 cup of the sugar-almond mixture over the egg whites and using a large rubber spatula, gently fold in. Working gently so that the egg whites do not deflate gradually fold in the remaining sugar almond mixture.
Transfer the mixture to a pastry bag equipped with a plain 1/3- to 1/2 inch tip. Pipe 1 1/2 inch rounds, about 2/3 inch high onto the parchment lined baking sheets, leaving about 1 inch between them. Lower the oven temperature to 300 degrees F and place the baking sheets in the center of the oven - bake for 9-10 minutes. Ideal is for them to remain as white as possible, delicately crispy on the outside, soft on the inside. Remove pan to a wire rack. Gently lift one corner of the parchment and pour a tablespookful of room temperature water between each pan and the parchment, then tip the pan so that the water flows over the bottom. Wait for about 30 seconds, until the steam and the moisture have permeated the paper, then, using a metal spatula, very carefully transfer the macaroons to a wire rack to cool. (can prepare 1 to 2 days ahead and once filled 1 hour)
To make the filling:
Combine the mascarpone, cream, and sugar in a large mixing bowl. Beat just until the mixture holds soft peaks. Cover and refrigerate
To assemble the sandwiches:
When macaroons are cool, spread 1/3 inch of filling on the flat side of one macaroon and very gently press a second macaroon on top. Repeat with the remaining macaroons and filling.
1/2 cup sliced blanched almonds
2 cups confections' sugar
4 large egg whites, at room temperature
For the Filling:
1/2 cup mascarpone
1/2 cup heavy cream
1/4 granulated sugar
How to make the Macaroons:
Preheat over to 450 degrees F. Line two large baking sheets with kitchen parchment and set each on top of a second baking sheet
Put the almonds in a food processor and grind to a powder. Add 1 3/4 cups of the confectioners' sugar and pulse until well blended. Sift onto a sheet of waxed paper or kitchen parchment and set aside.
In a large bowl beat the egg whites until frothy. While beating, gradually add the remaining 1/4 cup confectioners' sugar. Continue to beat until the egg whites are stiff but not dry. Sprinkle 1/3 cup of the sugar-almond mixture over the egg whites and using a large rubber spatula, gently fold in. Working gently so that the egg whites do not deflate gradually fold in the remaining sugar almond mixture.
Transfer the mixture to a pastry bag equipped with a plain 1/3- to 1/2 inch tip. Pipe 1 1/2 inch rounds, about 2/3 inch high onto the parchment lined baking sheets, leaving about 1 inch between them. Lower the oven temperature to 300 degrees F and place the baking sheets in the center of the oven - bake for 9-10 minutes. Ideal is for them to remain as white as possible, delicately crispy on the outside, soft on the inside. Remove pan to a wire rack. Gently lift one corner of the parchment and pour a tablespookful of room temperature water between each pan and the parchment, then tip the pan so that the water flows over the bottom. Wait for about 30 seconds, until the steam and the moisture have permeated the paper, then, using a metal spatula, very carefully transfer the macaroons to a wire rack to cool. (can prepare 1 to 2 days ahead and once filled 1 hour)
To make the filling:
Combine the mascarpone, cream, and sugar in a large mixing bowl. Beat just until the mixture holds soft peaks. Cover and refrigerate
To assemble the sandwiches:
When macaroons are cool, spread 1/3 inch of filling on the flat side of one macaroon and very gently press a second macaroon on top. Repeat with the remaining macaroons and filling.
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