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.
Saturday, January 9, 2010
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.
Sunday, November 29, 2009
Tartine's (Elisabeth Prueitt and Chad Robertson) Flaky Pie Dough
One (10-inch) pie or tart shell
2 cups all-purpose flour
½ teaspoon salt
½ cup cold butter, cut into pieces
¼ cup cold shortening, cut into pieces
1/3 cup water, very cold
Cooking spray
Aluminum foil or parchment paper
Pastry weights or dried beans
1. To make dough by food processor: Put flour and salt in work bowl and process a few seconds. Add butter and shortening and pulse just until coarse crumbs form. Add water and pulse until the dough just begins to hold together.
2. To make dough by hand: Put flour and salt in a mixing bowl. Scatter butter and shortening over flour. Using a pastry blender or forks, cut fat into flour until the mixture forms large crumbs. Drizzle in water and stir and toss with a fork until the dough begins to come together in a shaggy mass.
3. Transfer dough to a sheet of wax paper and shape into a slightly flattened disk. Wrap and refrigerate at least 1 hour or up to 24 hours.4. To line a 10-inch pie pan, first spray very lightly with cooking spray. On a lightly floured surface, roll dough out to 1/8-inch thickness; begin rolling from center out toward the edge in all directions. Lift dough and dust surface with flour as needed to prevent sticking. Roll to a circle about 2 inches larger than pan. Carefully transfer dough to pan and ease into bottom and sides, pressing gently. Cut dough so there's about a ½-inch overhang, fold under and crimp or flute, or simply leave plain for a more contemporary finish. The unbaked shell will keep, well-wrapped, in the refrigerator for up to 3 days or in the freezer for up to 2 weeks.
5. To fully bake pie shell: Preheat oven to 375 degrees. Line shell with foil or parchment paper and add pastry weights or dried beans to cover the bottom; don't fill entire shell with weights. Make sure edge of dough is also covered with foil or parchment. Bake shell until the surface looks light brown, about 25 minutes; to check, lift a corner of the paper. Remove from oven and remove paper and weights. Return shell to oven and continue baking until golden brown, about 5 minutes longer. Cool completely on a wire rack before filling.
6. To partially bake pie shell: Preheat oven to 375 degrees. Line shell with foil or parchment paper and add pastry weights or dried beans to cover the bottom; don't fill entire shell with weights. Make sure edge of dough is also covered with foil or parchment. Bake on center oven rack 15 minutes. Carefully lift foil and weights out of pan and with a fork, lightly pierce dough that has puffed up. Continue baking 5 to 8 minutes or until set. Cool on a wire rack completely before filling. (A partially baked shell should be used right away.)
Thursday, October 22, 2009
Friendlyfood's Scones
(Nutrition)
1 3/4 cups all-purpose flour4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried currants or raisins
1/2 cup milk
1/4 cup sour cream
1 egg
1 tablespoon milk
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.
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