Entries Tagged 'Cooking' ↓
August 19th, 2010 — Cooking
Servings: Makes 6 to 8 popsicles, depending on the mold
1 1/2 cups full-fat Greek yogurt
3/4 cup whole milk
1/4 cup blueberry preserves (or grape preserves)
1 pint blueberries
1 tablespoon plus 1 teaspoon vanilla extract
1 teaspoon dried lavender blossoms
1. Place the yogurt, milk, preserves, blueberries and vanilla in a blender. Blend until smooth. Sprinkle in the lavender, then re-cover the blender and pulse briefly to combine.
2. Divide the mixture evenly among the pop molds, pouring so that you leave about one-half inch of headroom at the top. Once they are filled, tap the molds gently against the counter, allowing the liquid to settle evenly into the molds and dislodging any air bubbles that may have formed. Cover the molds and fit with popsicle sticks, if necessary. Freeze the molds until completely firm, at least 5 hours. For easy unmolding, run the frozen pops under warm water for 10 to 15 seconds before removing them.
Each of 8 popsicles: 125 calories; 4 grams protein; 15 grams carbohydrates; 1 gram fiber; 5 grams fat; 4 grams saturated fat; 10 mg. cholesterol; 11 grams sugar; 26 mg. sodium. – LaTimes.Com
July 24th, 2010 — Cooking
S’Mores Pie
1 1/2 cups graham cracker crumbs (10-15 graham crackers)
8 tablespoons melted butter
7 ounces milk chocolate, broken into chunks
1 cup heavy cream
1 egg
Pinch of salt
1 teaspoon unflavored gelatin
1/2 cup cold water, divided
3/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract.
1. Make the crust. Crumble graham crackers into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour melted butter into crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Butter or oil a 9-inch pie pan and firmly press the graham cracker crumbs against the sides, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill for at least 30 minutes to avoid crumbling when serving.
2. While the crust chills, preheat the oven to 350 degrees and prepare the chocolate filling. Put the chocolate in a large mixing bowl. Heat the cream in a saucepan until scalded — do not boil. Pour the cream over the chocolate and allow to stand for 1 minute. Whisk the cream and chocolate together until glossy and smooth. Add a pinch of salt, then crack the egg into the chocolate mixture and whisk to fully incorporate. Pour into chilled crust and bake for 25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and cool completely.
3. Prepare the marshmallow topping. Pour 1/4 cup water into the bowl of a stand mixer and sprinkle the gelatin on top. In a large saucepan over medium-high heat, stir together the remaining 1/4 cup of water, sugar and corn syrup just until sugar is dissolved. Heat until a candy thermometer reads 260 degrees, or hard-ball stage. Remove from heat, turn stand mixer to medium speed to begin beating the bloomed gelatin, and slowly pour in sugar syrup, scraping any remaining syrup from the pan with a heat-proof spatula. Begin increasing the speed of the mixer, avoiding any splashing, and beat until the mixture is white, fluffy and tripled in volume. Add vanilla and beat for a few moments more. Pour the mixture onto the cooled chocolate layer, gently spreading it to the edges of the crust with a spatula. Refrigerate, uncovered, 30 to 60 minutes.
4. The last step: brûlée the marshmallow. A torch is best for this (a propane torch from the hardware store or a butane crème brûlée torch). If using a torch, clear the area of any flammable items, ignite the torch, and slowly wave the flame over the surface of the marshmallow until you achieve the desired level of toastiness. If you do not have a torch, use the broiler of your oven. Preheat the broiler, cover the edges of the pie crust with foil or pie shields, place the pie on a baking sheet and broil — watching carefully to prevent burning — for 2 to 3 minutes, rotating as necessary.
5. To slice the pie, it helps to dip your knife in hot water, then dry it with a towel. The heat facilitates easy slicing through the marshmallow layer. Serves 8. From Allison Kave of First Prize Pies.
July 2nd, 2010 — Cooking, Domestic Goddess, Party Planning
Flavors in Season: Triple Berry, Sour Cherry and Apple Whiskey Crumble Pie, $54.00
Available for pick up at Bubby’s
120 Hudson Street (Tribeca)
New York, New York 10013
212 219 0666
or
Order Online at WilliamSonoma.Com
July 2nd, 2010 — Cooking
Set of 4 Golden Corn Picks, Stainless Steel with Goldplate, $79.00
www.MichaelAram.Com
July 2nd, 2010 — Cooking
(Photographed Above: My Cooked Glazed Pork Tenderloin with Balsamic Glazed Brussel Sprouts and Cream Cheese Mashed Potatoes.)
Brown Sugar and Bourbon Glazed Pork Tenderloin
Serves: 2 People
Ingredients:
- 1 Organic Pork Tenderloin
- 1/3 Cup Jim Bean Stag Black Cherry Bourbon
- 1/3 Cup Brown Sugar
- 1/3 Cup Soy Sauce
Directions for The Marinade:
1. Pour and mix equal parts brown sugar, bourbon and soy sauce into a bowl.
2. In a zip lock back combine marinade and pork tenderloin and marinade over night.
* Double the marinade if your cooking 2 tenderloins.
Cooking Directions:
1. Preheat oven to 325 degrees.
2. Place Pork Tenderloin on a wire rack in a shallow baking pan.
3. Place the Pork Tenderloin in the oven and cook 1 full hour, bast the tenderloin every 15 minutes (4 times) with the Marinade. *Before Basting the Tenderloin with the marinade, Place Marinade in a sauce pan and boil for a few minutes to get the contaminates out.
4. Once tenderloin is done cooking, Slice and Serve with remainder of the Marinade. – Recipe by: Taryn Cox
* Suggested sides to serve as shown above: Cream Cheese Mashed Potatoes and Balsamic Glazed Brussel Sprouts.
