Storified by Arya McLean· Sun, Mar 31 2013 17:14:42
Prawn with cinnamon apples and olive oil is a recipe that requires ingredients in their “primitive state.” According to chef David Moreno who created this recipe, this healthy gourmet food almost has a Paleolithic aspect to it because the apple is shredded at the last minute; the prawn is cooked in its original state, and nothing but a little cinnamon is used to balance out the acidity of the granny smith, which in turn gives balance to the sweetness of the prawn. This is perfect for those who are on a Paleolithic diet. It is really easy to make and takes a few minutes to cook. It makes a light and elegant entrée or a main course for those on the Paleo diet.
Also known as the caveman diet, the hunter-gatherer diet, and the Stone Age diet, the Paleo diet (short for Paleolithic) is a radical nutritional plan with the premise of preparing and consuming only foods that were consumed before the advent of agriculture and processed foods. This is based on the assumption that our ancestors were healthier, leaner, stronger, and faster than us—their modern counterparts—mainly because of their diet and lifestyle. Ailments such as diabetes, arthritis, heart disease, hypertension, stroke, schizophrenia, and depression are all symptoms or modernity, according to proponents of this diet, and going back in time diet-wise will help alleviate these symptoms. The Paleolithic diet consists mainly of vegetables, fruits, nuts, roots, fish, grass-fed meats, and fungi. The plan includes legumes, grains, salt, dairy products, refined sugar, and processed oils. This prawn recipe with apple cinnamon fits the bill to a P.
While this simple recipe is a tad bit primitive in preparation, the presentation of this dish doesn’t have to be. Chef Moreno gives the dish an architectural look, making a round mold of the shredded apple cinnamon and arranging the prawns so they create a beautiful symmetry. He also gives the dish some height by inserting a stick of cinnamon and letting it stand on the apples.
Storified by Arya McLean· Sun, Mar 31 2013 17:27:20
The best way to prepare calf’s liver is Venetian-style, with a lot of onions, caramelized to a golden brown with some butter. Even if you’re not into liver and avoid it at all costs, this classic Italian healthy gourmet food known as Foie de veau a la Venetian might change your mind about the highly nutritious and notorious meat. Chef Renato Piccolotto demonstrates how to prepare Venetian Calf Liver according to the local tradition, served with polenta.
Calf’s liver has milder flavor and more tender texture than beef liver. Chef Piccolotto slices the meat into small strips so that they cook easier and absorb more of the delicious butter and the sweet juices of the onions. This also helps the meat become more tender when cooked. Also trim all the excess fat of the meat which can be quite chewy. For this recipe, it is best to use large white onions, which have delicate sweetness and a milder zing than red onions. Chef Piccolotto suggests that you cook the liver very well as is the tradition in Venice, but other people prefer to cook the liver quickly so that it is still a bit pink like medium rare steak. You can cook the calf liver according to your preference.
Polenta, which is Italian corn meal mush and a staple dish in Northern Italy, is the perfect combination to this flavorful Venetian dish. Cut them into squares so that they are easier to bite into. The polenta will wonderfully soak up the delicious brown juices of the caramelized onions and calf liver. If you have no time to make polenta, you can also serve this with baked or mashed potatoes or some crusty bread.
Storified by Arya McLean· Sun, Mar 31 2013 17:48:02
1. At least several hours but preferably the day before you are to make the cake, drain the ricotta through a layer or two of cheesecloth2. When it’s time to make the cake: In a large, heavy saucepan, bring milk to a boil. 3. Stir in the rice, cinnamon and salt. With a sharp knife, slice the vanilla bean in half lengthwise, and add that as well.4. Reduce heat to med-low. Cook, stirring often (use a wooden spoon for this) about 30 minutes. At the end of the cook time, the rice should be soft and tender and the milk should have been absorbed.5. Take the pan off the heat and stir in 3/4 C. of your sugar. Cover and allow mixture to cool. Stir it occasionally with a wooden spoon to keep it from sticking. Remove the vanilla bean (this can be thrown away or reserved for other uses).6. Grease and flour an 8” springform pan. Preheat the oven to 350 degrees F.7. In a small mixing bowl, separate the yolks from 3 of your eggs, discarding the whites (or reserve for another use). Beat yolks gently. Add your additional three whole eggs (whites included) and mix gently (don’t overbeat). 8. In a large mixing bowl, carefully fold together the ricotta cheese, eggs/yolk mixture, the remaining 1/2 C. sugar, and your sweetened rice mixture. Be gentle with the mixture, and use a spatula for best results.9. Pour batter into your prepared baking pan.10. Bake until only very slightly jiggly in the middle and golden on top, anywhere from 65 to 80 minutes. Cook time will vary widely depending on your oven, so keep an eye on the cake at the end of the cooking time. You may have to cover it with foil if it begins to brown too much before it is set.11. When brown and mostly set, remove from oven and cool on a wire rack. Let cool completely before attempting to remove from pan.12. Sprinkle with powdered sugar and serve at room temperature. Garnish with sliced strawberries, if desired.
Storified by Arya McLean· Sun, Mar 31 2013 18:09:30
This pie is an Italian-Catholic recipe and is traditionally made the day before Easter and served at noon to signify the end of Lent and to break the fast. Nothing says breaking a fast like pie crust and the biggest collection of Italian meats and cheese.
Speaking of cheese, Italian Easter Pie contains one special ingredient: basket cheese. It’s a specialty item that most stores only carry around the Easter holiday. The cheese is made and then formed inside of a plastic basket, which is how it gets its name. It’s a soft cheese and very mild in flavor, tasting like a cross between ricotta and mozzarella. I bought mine at a local Italian grocery, however the next day, I saw an entire display of basket cheese in the cheese counter section of my local grocery store. If your supermarket is on the large size, you will probably be able to find it there, otherwise you can substitute any other soft, mild cheese of your liking.
1) Mix and knead together all of the dough ingredients — by hand, in a mixer, or in a bread machine — until you’ve made a soft, smooth dough.
2) Place the dough in a lightly greased bowl, cover, and allow it to rise for 1 to 2 hours, until it?s quite puffy, nearly doubled in bulk. While the dough is rising, make the filling.
3) Hard-boil and peel 6 of the eggs.
4) Place the hard-boiled eggs, ham (cut in chunks), and fresh parsley (1/2 cup or so) in the work bowl of a food processor. Process until chopped and combined. Don’t over-process; the ham and eggs should still be a bit chunky. You can also simply dice the eggs and ham, and chop the parsley, if you don’t have a food processor.
5) Combine the ham, boiled eggs, and parsley with the raw eggs, ricotta, and Parmesan. Season to taste with salt and about 1/2 teaspoon coarsely ground black pepper. If the ham is salty, you may not need any salt at all.
6) Deflate the dough, and divide it into four pieces.
7) Roll two of the dough pieces into rounds about 13” in diameter, and place them on lightly greased or parchment-lined 12” pizza pans. Or roll into ovals about 10” x 14”, and place on two lightly greased or parchment-lined baking sheets. Note: If you’re using parchment, it’s easiest to roll right on the parchment, then lift the crusts, parchment and all, onto the pans.
8) Divide the filling evenly between the two crusts, covering them to within 1” of their edges. You’ll use a generous 3 cups (about 27 ounces) for each crust.
9) Roll out the other two pieces of dough, and place them atop the filled crusts, gently stretching them, if necessary, to cover the filling. Seal the crust edges by rolling the bottom crust up over the top, and pinching together.
10) Using a sharp knife or pair of scissors, cut a 1” hole in the very center of each top crust; this will allow steam to escape.
11) Make the topping by whisking together the egg and sugar until the sugar has dissolved. Paint each crust with some of the topping; this will yield a golden brown, shiny crust with mildly sweet flavor, a perfect foil for the salty ham.
12) Allow the pies to rest while you preheat your oven to 350°F, about 15 minutes. They don’t need to be covered.
13) Bake the pies for about 25 minutes, until they’re a deep, golden brown. Remove them from the oven, and carefully slide them off the pan/parchment and onto on a rack to cool.
14) Serve warm or at room temperature. Refrigerate any leftovers.
Storified by Arya McLean· Sun, Mar 31 2013 18:18:47
Orange zest and orange juice adds a tangy dimension to classic apple cobbler, producing a unique and refreshing dessert dish. With its crumbly golden crust on top with a soft, sweet, and tangy filling at the bottom, apple orange cobbler smells and taste like heaven. Top with some whip cream for the ultimate decadence or serve with vanilla ice cream. This gourmet cooking recipe, adapted from The Pepperidge Farm Cook Book by Margaret Rudkin, makes a no-nonsense delicious dessert for any occasion. It’s also pleasurable with tea or coffee during afternoon breaks.
When cooked, apple orange cobbler should have the appearance of a cobbled street on the surface, hence its name. Peaches are the most popular fruit used for making cobblers but apple cobblers are also a classic favorite. An alternative to the more common apple pie, apple orange cobbler has no crust at the bottom so there’s more syrup and you can really savor the zesty orange flavor. Most apple cobbler recipe uses lemon juice to keep the apples from browning and to give it a tangy bite. The citrus flavor is a surprising and aromatic addition that will make your guests smile and think of warm sunny days.
Make this recipe when apples are in season. The best varieties of apples for making cobblers are tart, crisp and sweet apples like Granny Smith, Jonathan, Pippin, or Jonagold. You can also use different varieties of apples in one dish for more complexity, interesting textures, and a wide spectrum of apple flavors, which will be a real treat for the apple connoisseur.
Use fresh apples and fresh orange juice for best results, but you can also use store-bought orange juice to make this recipe. Wash the apples thoroughly and peel them since most of the apples available in groceries are laden with pesticides. You can also use apples that are almost overripe in this recipe, since they will be softened when baked but it will have a slightly exotic flavor, which is a great way to use up extra apples.
Storified by Arya McLean· Sat, Mar 30 2013 17:11:26
Scald milk and cool to lukewarm. Add the yeast and set aside.
Meanwhile, in a large bowl or stand mixer, combine eggs, sugar, butter and salt, mixing well. Add the yeast-milk mixture and half the flour and beat well. Add remaining flour gradually, until a smooth, soft dough forms. You may not use all the flour or may require more. (I used all but 1/3 cup)
Place dough in a large greased bowl, turning to coat both sides, and let rise, covered, until doubled. Punch down and turn out onto lightly floured surface and knead 2 minutes.
Divide dough into 36 equal pieces (divide dough into 3 pieces, then each into 3 pieces again, then each into 4 pieces). Cover and allow to rest 5 minutes.
Heat oven to 375 degrees. Using 3 pieces per doll, roll into 3 (12-inch) long ropes. Begin by aligning the 3 pieces side by side. Put an egg near the top of the ropes. Pull the center rope down over the middle of the egg, tucking the end under. Pull the left strip over and down under the right side of the egg, and the right strip over and down under the left side of the egg. It doesn't really matter how you do it, as long as some of the colored egg shows through. Braid the remainder of the rope, below the egg, and pinch the bottom ends together.
Place doll on parchment-lined baking sheet. Continue with remainder of dough balls. Cover with greased plastic wrap and let rise slightly. Egg wash the dolls with 1 large egg beaten with 1 tablespoon water. Bake 20 minutes or until golden brown. Cool completely. By the way, the hard-cooked egg tastes just fine after being baked. The yolk might have a green sulfur ring around it but that doesn't affect the taste.
Makes 12 Croatian Easter Bread Dolls.
Storified by Arya McLean· Sat, Mar 30 2013 17:42:12
An old fashioned dessert that is quick and simple to make, banana pudding is a luscious Southern treat consisting of layers of custard, wafer cookies, and banana slices topped with whipping cream. This gourmet cookin recipe, adapted from The Blue Willow Inn Cookbook by Jane & Michael Stern, is so easy to make that the whole thing can be done in ten minutes, although you need to chill the dessert in the refrigerator after assembling it. You can use vanilla wafer cookies, as suggested in this recipe or you can also use ladyfingers. Instead of whipped cream, you can also top the banana pudding with meringue
While banana pudding is typically associated with Southern cuisine in the U.S. it is also quite popular in many parts of the country and enjoyed throughout the rest of the world wherever bananas can be found. A National Banana Pudding Festival is held at the Hickman County and Fairgrounds just outside Centerville, Tennessee. In England, banana pudding closely resembles the English Trifle, which consists of layers of custard, sponge cake, fruits, and whipped cream.
In other variations of banana pudding, the whole is baked and served warm. The refrigerated method, which this recipe employs, is the more popular and the more convenient, ideal for those with busy lifestyles. In other recipes, ready made vanilla pudding is used instead of custard, which thus requires no cooking at all and the cook simply has to assemble the ingredients together and chill it in the fridge. In yet other versions, wafer cookies are not included.
After layering the custard, wafers, bananas, and whipped cream in a dish and chilling it in the fridge, the wafers absorb the custard overtime pressing the ingredients together and allowing the flavors to meld and mingle creating a lusciously harmonious dish. You can either slice the bananas into rounds or long thin strips.
Storified by Arya McLean· Sat, Mar 30 2013 17:51:16
A moist and aromatic cake adapted from 1,001 Delicious Desserts for People with Diabetes edited by Sue Spitler, Linda Eugene, and Linda R. Yoakam, banana cinnamon cake is lower in fat and carbohydrates compared to other recipes. This version is made with light brown sugar, baking powder, baking soda, ground cinnamon, salt, banana yogurt, ripe bananas, butter, egg whites, and pure vanilla extract. The delicious gourmet cooking recipe is covered in a luscious glaze made with powdered sugar, butter, and fat-free milk. Serve banana cake for breakfast with milk or coffee or for dessert with some liqueur or tea.
Banana cake is the perfect recipe for using up ripe bananas. You can even use overripe bananas to make a sweet and moist cake. Bananas that are almost black can make a wonderfully delicious cake. It freezes up wonderfully so you can keep it longer and enjoy it anytime of the week. You can also make banana bread using this recipe for banana cake, just use a loaf tin instead of a cake pan. You can also make banana muffins using muffin tins but the caking time will vary depending on the size of the tin and the pan. The yogurt in this recipe adds a creamy texture to the cake and the baking powder and baking soda act as a leavening agent for a fluffy and light cake.
For a crunchy banana cake, you can sprinkle chopped nuts like pistachios, almonds, pecans, or cashews on top of the glaze. While the nuts are quite nutritious and healthy, however, they contain fat and add calories to the dish. If you wish to decorate the cake with nuts, it is best to toast them fist to improve their flavor and texture. Do not go overboard with the bananas and use only what the recipe requires since too much bananas will leave the cake heavy and soggy.
Storified by Arya McLean· Sat, Mar 30 2013 17:54:29
A sweet and milky treat, Gulab Jamun is a popular dessert in India, Bangladesh, and Pakistan. Milk flavored dough is rolled into tiny balls, deep-fried, soaked in a sweet syrup and often scented with rosewater. In this gourmet cooking recipe, the balls are flavored with saffron and sprinkled with cardamom for an aromatic and slightly spicy treat. Traditionally served during the Indian holiday, Diwali, Gulab Jamun makes a delightful end to a spicy Indian meal.
You can get a gulab jamun premade mix in Indian groceries but you can also make one at home with some all purpose flour, baking powder, baking soda, saffron, milk, and water. For the best results, fry the balls in corn or canola oil. Fry the balls over low heat because if the gulab jamuns are fried on high heat they will become hard inside and will not cook completely.
Take note that gulab jamun balls double in size while frying similar to donuts so there should be enough space in the pan for them to expand without touching each other. The dough should develop a deep golden brown color after 10 to 15 minutes of frying. At this state, the balls should then be removed immediately and added to the prepared sugar syrup. In this recipe, the syrup is a basic mixture of sugar and water, heated gently and slowly until the sugar is dissolved and syrupy. Some like to flavor the syrup with rose water, cardamom, saffron, or citrus juice.
The gulab jamuns should sit in the hot syrup for about 20 minutes before serving. They can also be stored overnight so as to absorb more syrup. They can be kept at room temperature for up to a month or refrigerated for about a month. These sweet balls can be served either hot or cold and one serving per person is typically three to four pieces.
Storified by Arya McLean· Fri, Mar 29 2013 17:05:42
Unwrap and freeze 12 of the Easter Creme Eggs.
Unwrap the other 12 and set aside.
Cupcake – Mix ingredients for cupcakes and fill cupcake wrappers just under 2/3 full. Bake as per instructions, but at the halfway point, pull the cupcakes out of the oven and place a frozen egg on each one, pushing down gently. The egg doesn’t need to be covered at this point, as the cupcake will continue to rise and bake around it. Place cupcakes back in the oven until finished baking. Remove, cool in pan for 5 minutes and then place on a rack to cool. (Make sure they are completely cool before decorating)
Marshmallow Frosting – Whip butter with mixer until soft. Add marshmallow creme and vanilla. Whip for about 2 minutes. Add confectioners’ sugar and mix on medium speed for about 2 minutes or until all sugar is incorporated. Cover and set aside.
Nanaimo Frosting – Whip butter until soft. Meanwhile, mix custard powder with milk. Add to butter. Whip until blended. I find it never completely mixes together (or maybe I’m just impatient) but that’s okay. Add confectioners’ sugar and mix on medium speed for about 2 minutes. Cover and set aside.
To Decorate – Using a piping bag fitted with a #809 tip(or other round tip), pipe marshmallow frosting on cooled cupcakes. Then using the same tip, pipe a smaller circle of Nanaimo frosting in the centre of the cupcake. Place an unwrapped Easter Creme Egg on top.
Keep the cupcakes cool until the frostings set. (I placed mine in the fridge for about 20 minutes)
Storified by Arya McLean· Fri, Mar 29 2013 17:25:21
Bring a taste of the tropical islands to your table with this lovely aloha cake recipe. Moist and crunchy at the same time, Aloha cake is an easy gourmet food recipe designed for the super busy lifestyle. You basically dump the ingredients straight onto the greased baking pan, layering them evenly and then bake them in the oven until nice and golden brown. This delicious recipe consists of cherry pie filling, crushed pineapple, box cake mix, grated coconuts, chopped walnuts, and softened butter. You can use either white or yellow box cake mix to make this recipe.
The order of the ingredients is crucial when layering them onto the baking pan. This method of baking a cake is also known as dump cake, while others consider it as a version of cobbler. It is a quick and easy dessert recipe that yields delicious results kids can’t get enough of. What makes this recipe so convenient is the use of box cake mix and canned or bottle fruits. With all these pre-prepared, you literally dump the ingredients and they are ready for baking. There is no elaborate preparation involved in making this recipe for aloha cake and you can whip it up any time of the day even on busy weekdays for an almost instant fun treat for the whole family.
The crucial thing about making this aloha cake is evenly distributing the ingredients as you layer them. When pouring the box cake mix right over the fruit, be careful as to not dump the whole box entirely but pour the contents out gently so that it is evenly spread out all throughout the pan. Slice the butter and spread them out on top so that every space is coated with the rich taste and flavor. Once it is baked, it should have a lovely top crust that is luscious and buttery with sumptuous layers of sweet fruit.
Storified by Arya McLean· Fri, Mar 29 2013 17:33:27
Crustata is an Italian tart; some describe it as part pie, part cake. Made with ricotta cheese, and (often) jam, crustata is a not-too-sweet dessert, easy gourmet food recipe. Chef Joe Calabro’s version features the classic ricotta and eggs, but also lemon and orange zest (finely grated peel) and golden raisins.
Once the filling is in the tart pastry and the lattice top is in place, brush an egg wash over it. This gives the finished crustata a golden appearance, as well as a tender flakiness. To make an egg wash, begin by breaking an egg into a bowl. If desired, add just a little bit of milk or water to thin the egg slightly. Whisk the egg. Use a pastry brush to apply the wash over the pastry before placing it in the oven.
Storified by Arya McLean· Fri, Mar 29 2013 17:38:27
Cranberry muffins are a comfort food that is satisfying for breakfast, snack or dessert. In this gourmet cooking recipe adapted from the Galloping Gourmet’s New Way to Cook Book by Bob Warden, cranberry muffins are baked using whole-wheat flour to create a more nutritious treat so you can enjoy more muffins with less guilt. Cranberries are high in antioxidants, phytonutrients and vitamin C making these New England cranberry whole-wheat muffins the perfect breakfast choice for the whole family. This recipe also includes oatmeal, which makes the muffins healthier and fluffy.
You can make the muffin batter ahead of time. Scoop the batter in the muffin tins and cover with a plastic wrap. Place them in the refrigerator and pop them in the oven first thing in the morning, so that the aroma of freshly baked muffins will waft through the whole house and greet the whole family a very good morning.
An important thing to remember when making tender and moist muffins is to never over mix the batter, just combine the dry and the wet ingredients enough so that all the flour is moistened. Over mixing the batter (until smooth) will create tough and dry muffins. Batter that is somewhat lumpy and thick is ideal. Before combining the ingredients and making the batter, make sure that they are all in room temperature. The dry and wet ingredients should be mixed separately and then added together gradually to form the batter. Use a wooden spoon of spatula to fold in the ingredients, stirring the dry and wet ingredients together gently until everything is moistened. Portion or distribute the batter in the muffin tin using a small ice cream scoop or spoon.
Bake the muffins in the middle of the oven, positioning the oven rack accordingly. This allows for even heat distribution and a nice crunchy top and soft and tender center.
Storified by Arya McLean· Fri, Mar 29 2013 17:44:52
This soft, light and refreshing citrus cake is perfect for summer days. A combination of fresh lemon and orange juice, as well as lemon and orange peel is used to make this simple recipe, adapted from Sedgewood Book of Baking. To make the citrus cake you also need flour, baking powder, salt, butter, sugar, and eggs. The cake is glazed with a citrus icing made with butter, sugar, fresh orange juice and grated orange peel. The thin icing makes the top crisp and gives it extra sweetness and added citrus flavor. Best served on the day it is made, citrus cake makes an elegant treat for garden parties or summer dinners.
For a smooth and even batter, use an electric mixer for making the batter. This gourmet cooking recipe uses the creaming method to achieve a light and fluffy cake. This is the process of beating the sugar and the butter until light and fluffy. When beating the ingredients, do so at low speed first to prevent spattering, gradually increasing the speed to blend the ingredients well. Sift all the dry ingredients for a more accurate measurement. Gradually incorporate the dry ingredients to the wet ingredients to avoid clumping and to make sure that every bit of flour is moistened.
When making citrus cake, it is best to use shiny aluminum pans since they reflect the heat away and produce a tender texture and light brown crust. Dark, glass or nonstick baking pans absorb more heat and cause the cake to brown faster. Grease and flour the pan before adding the batter to make it easier to take the cake out when it is baked and cooled. Allow the cake to cool for about ten minutes before removing the cake from the pan. To remove the cake, place a towel over the wire rack and place the whole with the towel side on the top of the cake. Turn everything together over to remove the cake from the pan.
Storified by Arya McLean· Tue, Mar 26 2013 22:13:50
Mix together the yeast, milk, salt, butter, eggs and sugar in a large mixing bowl. Add 2 cups of flour and beat until smooth, with the paddle attachment. With the mixer on low speed, continue to slowly add the rest of the flour just until a dough forms. Switch to the dough hook attachment and knead on low speed until the dough is smooth and elastic. Add more flour as needed so that it is tacky, not sticky. Alternatively, the dough can be kneaded on a floured work surface, by hand. Transfer to an oiled bowl, turning once to coat both sides. Cover tightly with plastic wrap and let rise in a warm, draft-free place until doubled, about 1 hour.
Line a large baking sheet with parchment paper or a silicone liner. Punch down the dough and divide into 12 equal pieces (about 3.5 oz each). Roll each piece into a 14-inch rope.
Twist two ropes to form a “braid”, then join the ends to loop into a circle while pinching the tips together. Place on the prepared baking sheet.
Repeat with remaining dough ropes. Cover with a clean towel and let rise again until nearly doubled, about 1 more hour.
Preheat the oven to 350 degrees F. Brush the tops of the dough “nests” with the egg wash. Decorate with the sprinkles.
Place one egg in the center of each nest, pressing down lightly to secure. Bake in the preheated oven for 20 to 25 minutes, until golden brown. Cool on a wire rack. Serve warm or at room temperature.
Recipe Note: The eggs can be eaten by cracking and dipping the bread in them, however, I would recommend discarding them if not consumed within a few hours.
Storified by Arya McLean· Tue, Mar 26 2013 22:21:29
1. Preheat oven to 325 degrees F. Grease a 12-inch-round glass or ceramic quiche dish with 1-1/4-inch-high sides (or a 12-inch-round cake pan), and a 1-1/2-quart ovenproof glass bowl (do not use a metal quiche pan or metal bowl). Dust the dish and bowl with flour; tap out excess flour.
2. Prepare the 2 boxes of cake mixes separately, according to the package directions. (Or prepare the 2 boxes together in a large bowl, according to directions on the inside of the box; use the recommended 3 whole eggs rather than just the egg whites). Pour half of the batter into the prepared bowl and the remaining half of the batter into the prepared quiche dish.
3. Place the quiche dish and bowl with batter in 325 degrees F oven. Bake quiche dish for 30 to 35 minutes and bowl for 60 to 75 minutes, or until wooden pick inserted in centers comes out clean. Cover cakes loosely with foil if they begin to brown too quickly. When cakes are done, transfer quiche dish and bowl to wire rack to cool for 10 minutes. Loosen the cakes with a metal spatula and invert them onto wire racks to cool completely.
To prepare frosting:
4. Beat together confectioners sugar, butter and heavy cream in medium-size bowl at medium speed until frosting is smooth. If frosting is too thick, gradually stir in water, 1 tablespoon at a time, until good spreading and piping consistency. Tint frosting with small amount of yellow food paste until frosting is a pale yellow; cover with plastic wrap and set aside.
5. Place the 12-inch cake layer on large round platter. Slide strips of waxed paper under bottom edges of cake to keep frosting off plate. Thinly spread frosting over top and side of cake. If bottom of bowl cake is not flat and level, cut a slice off with serrated knife. Place bowl cake, flat side down, in center of bottom layer. Thinly spread frosting over top and side of cake.
To make basket weave:
6. Fit one pastry bag with medium-size round tip, and second pastry bag with a ridged basket-weave tip. Fill each bag with icing. Using bag fitted with round tip, pipe one vertical bar from bottom to top of cake. Using pastry bag fitted with basket-weave tip, and starting at bottom of cake, pipe horizontal band around side of cake, crossing the vertical bar. Moving up side of cake, leaving a decorator-tip width between bands, pipe another horizontal band. Using round tip, pipe another vertical bar up side of cake, 1 inch to right of first vertical bar. Repeat piping horizontal bars across second vertical bar, filling in blank decorating-tip width and creating a basket-weave effect. Repeat until there are vertical bars and horizontal bands all around the cake, resembling a basket. Remove the waxed paper strips from under the bottom of the cake.
7. Decorate the cakes with purchased decorative blossoms and daisies. Place a cookie on the bonnet brim, and attach ribbon with a little frosting.
Storified by Arya McLean· Tue, Mar 26 2013 22:27:15
Fluffy and creamy, sweet and tangy, these blueberry and ricotta pancakes make breakfast divine. Serve with a blueberry sauce made with blueberries, honey, and lemon this is an unforgettable breakfast that you will relish with every bite. It is made with whole-wheat pastry flour and all-purpose flour for a healthier gourmet food. Part-skim ricotta cheese gives the pancakes creamy texture and unbelievably delicious flavor. The extra egg whites make the pancakes fluffy like soufflé while leavening ingredients like baking powder allow the pancakes to rise and make them airy. The carbonation in the baking soda also helps make light and airy pancakes forming bubbles in the batter.
The blueberry pancakes are made even more delectable with a dash of nutmeg and the addition of lemon juice and lemon peel. Other ingredients used to make the pancake batter include sugar, egg, buttermilk, canola oil, and blueberries.
When making pancake batter, it is crucial to mix the dry ingredients and the wet ingredients separately and then combine them together just enough for every bit of dry ingredient to be moistened. When combining the dry ingredients, sift them together to break up any lumps or stir them well with a whisk. When the dry and the wet are combined, stirring must be done gently. Do not over mix or it will develop and overwork the gluten and result in dry and tough pancakes. A few lumps and bubble n the batter is fine, since this will allow air to come in and make the pancakes fluffy.
Beat the egg whites separately before adding it to the rest of the ingredients. This is the same technique used to make soufflés and meringues. The egg whites should be beaten until stiff peaks form and fold it into the batter and then make sure to cook the pancakes immediately after folding in the egg whites.
Storified by Arya McLean· Tue, Mar 26 2013 22:34:22
Delicious waffles can be made healthy gourmet food and guilt-free by using whole-wheat flour instead of white flour such as in this recipe for whole-wheat waffles. A couple of techniques will ensure soft and fluffy pancakes. One trick to make lighter and airy waffles is to separate the yolks and the whites and whip them separately. The egg whites should be folded into the batter last. This will result in tender and taller waffles, and also give the waffles a beautiful golden brown color.
A thinner batter makes a crisper waffle. In this case, it is best to use liquid fat like vegetable oil rather than solid fat like butter or shortening. In this preparing this healthy gourmet food, a fourth cup of oil is used to make a thin batter for crisper and more delicious waffles. The milk also adds to the crispness of the waffles while giving it a yummy flavor.
Before you begin cooking the waffles in the waffle iron, coat the insides of the grid plate with nonstick cooking spray. If you don’t have a cooking spray, you can wipe the grid with a paper towel coated with oil. The coat should be light and even or it might impart an unpleasant flavor to the waffles. The waffle iron should be very hot before you place the batter so that it cooks properly. When adding the batter, do not fill the entire grid plate t allow room for the waffles to expand. Otherwise the batter will overflow to the sides of the waffle iron.
The waffle is done when there is no longer any steam coming out from the waffle and it is golden brown and crispy. There will be a signal on the waffle iron to indicate that the waffle is ready. Cool the waffles on a wire rack to let the air circulate and keep them from becoming soggy.
Storified by Arya McLean· Tue, Mar 26 2013 21:51:18
One of the best things about making cupcakes is that you can decorate them in a variety of ways. This easy gourmet recipe makes use of packet cake mix for making cupcakes. You simply follow the instructions in the box and pour the batter in the muffin tin or cupcake holders and once it is baked, you can decorate it with coconut flakes colored with yellow food coloring to take the form of a baby chick. This is the perfect dessert for Easter and will make the kids shriek with delight.
You can also make your favorite recipe for cupcakes to make this recipe. You can make vanilla flavored cupcakes or chocolate flavored cupcakes, both of which go well with coconut flakes. To make the beak, gumdrops are used, which will stick out of the cupcake. Gumdrops are a type of candies that are brightly colored, made of gelatin, and shaped like a truncated cone. It is coated in granulated sugar and tastes very sweet. Also known as spice drops, they have a gummy consistency and are fun to chew because they have a pleasurable sensation in the mouth.
Gumdrops are typically used to decorate cakes and cupcakes and are often seen during Christmas time for making gingerbread houses. There are many flavors and varieties for gumdrops that you can use to make enticing cupcakes. There are orange, lemon, mint, and licorice gumdrops and other kinds of fruit flavors. The different colored gumdrops can make different colored beaks for a wonderful and entertaining presentation.
For the eyes of the chicks, use sweet chocolate chips, which can be bought in bags in different sizes. Choose a cake mix that is high in quality and you’ve tried before and liked. There are many brands and some are better than others. You can also make your own cake mix and use this to make this recipe.
Storified by Arya McLean· Mon, Mar 25 2013 19:19:36
Storified by Arya McLean· Mon, Mar 25 2013 19:40:44
1. Clean, then coat inside of plastic eggs with cooking spray. Set aside.2. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.3. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.4. Using greased hands, firmly press 1/4 cup of the cereal mixture into each plastic egg half. Use fingers to make hollow center in each half. Remove from molds. Place on wax paper. Cool slightly.5. Place about 6 M&M’S® Brand Chocolate Candies in one half of each egg. Gently press two halves of each egg together until they stick. Cool completely.6. Decorate with frosting and additional M&M’S® Brand Chocolate Candies (if desired). Best if served the same day.
Follow step 1 above. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 3 through 6 above. Microwave cooking times may vary.
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container.
Storified by Arya McLean· Mon, Mar 25 2013 20:46:33
Storified by Arya McLean· Mon, Mar 25 2013 22:04:04
No amount of words can describe the taste and sensation of biting into a well-made apple strudel. The thin and crispy crust with warm sweet apples inside is a more refined and sophisticated version of apple pie, and one that is a whole new different level. Making apple strudel the traditional way is laborious and not exactly something that you can whip up when the craving calls for it. This special cooking recipe for apple strudel is a simple but nonetheless delicious and elegant dessert dish. Pair it with a glass of Jurancon and you are in heaven.
Apple strudel is made from simple ingredients. The crucial thing is to make very thin elastic sheet of leavened dough. This will be rolled and wrapped around the filling, which consists of apples, bread crumbs, and dried grapes (or raisins) flavored with cinnamon, butter, and sugar. The filling is very much like apple pie and you can use a variety of apples, as long as they hold their structure well when baked. Sweet and tart apples like Granny Smith, Pippin, Golden Delicious, and Jonagold are some of the popular apple varieties used to make pies and pastries.
Some like to top their strudel with whipped cream, vanilla sauce or ice cream for a more decadent version. A short-cut and easier way to make apple strudel is to use phyllo sheets, which are available frozen in most supermarkets. Like phyllo sheets, apple strudel pastry is paper thin and ideally, translucent that you can read a book through it.
The apple strudel is traditionally oblong-shaped. The dough is kneaded until smooth, supple and elastic. It is best to use a rolling pin and to stretch the dough with your hand. While the dough should be stretched very thinly, any holes that appear have to be mended.
Storified by Arya McLean· Mon, Mar 25 2013 22:18:30
Baked tomatoes with mushrooms and basil are a sweet, tangy and delicious side dish to grilled meats, seafood or fish. It adds color, fragrance, and flavor to any meal. It can also be served as a salad appetizer or topped over greens for a warm and cold salad treat. Spoon it over crostini, toasted bread, or crackers for a quick and fancy hors d’oeuvres. Top it over freshly cooked pasta and serve with some garlic bread for a heart-warming and comforting meal. Baked tomatoes are also perfect for adding in omelets, sandwiches, burgers, crepes, or frittatas. They can also be used as a dip for nachos, tortillas, or chips.
If you have an abundance of surplus of tomatoes, the best way to preserve them is to bake them. You can store then in a jar with a tight lid and they can be kept in the refrigerator for a week or longer. They also make lovely and thoughtful gifts for birthdays or special occasions. This flavorful and aromatic dish brings out the natural sweetness of the tomatoes. It concentrates all the delicious flavors of the tomatoes and gives it a meatier texture that makes an unforgettable pasta dish. If you have tomatoes that are a bit bland, baking them is a great way to bring out their sweetness. This is also great for tomatoes that are already too ripe for using in other dishes. With this gourmet kitchen recipe, you don’t have to throw those unwanted tomatoes away and can still enjoy them as a delicious entrée, antipasto or side dish.
You can also top these baked tomatoes over vegetables for a more flavorful vegetarian meal. You can use your favorite mushroom to make this recipe. Fresh mushrooms are ideal, but you can also use the canned variety, although the canned ones have diminished flavor.
Storified by Arya McLean· Sun, Mar 24 2013 21:36:54
John Dory has a meaty creamy-white boneless flesh, firm and delicately flavorful. It is a popular ingredient among Michelin chefs because it goes well with a variety of ingredients and the bones in its head also make an excellent stock. In this recipe by the chic and legendary Deauville Normandy Barrière Hotel, John Dory fillets are grilled and served with an onion compote and luscious tomato sauce.
Also known as San Pierre in French or St. Peter’s fish, John Dory is a feisty and unusual looking fish with nasty spines so take extra care when handling them whole. This fish is best filleted, as in this recipe, but produces a low yield of around 35%. It is best to buy the fish whole and filet it yourself. You can use the fish head and carcasses to make a flavorful stock. Its texture is similar to Dover sole, holds up pretty well when cooking, and does not break apart easily even when fried. The two can usually be substituted to make the same recipe. A staple in many Provencal and Mediterranean cuisine, it works exceptionally well with salsas, compotes, peppery sauces, and other Mediterranean flavors.
In this recipe, the onions are marinated in red wine and sugar for twenty four hours to make rich and thick onion compote that will accompany the fish. This process should be done the evening before you plan to serve the dish. After it is simmered for three hours, the onions will take a gorgeous deep red color that will look absolutely elegant on a white clean plate. The dish is also dressed with a simple tomato sauce made from scratch, which gives the dish a variation of lovely red hues.
Pair this grilled dish with a citrusy and spicy wine such as Sancerre. This full-bodied wine with its high acidity and pronounced aroma will go well with the grilled John Dory, onion compote and tomato sauce.
Storified by Arya McLean· Sun, Mar 24 2013 21:56:46
Black garlic is a type of fermented garlic with a sweet and savory flavor used as an ingredient in Asian cuisine. In this recipe, black garlic together with fresh mushrooms is used to flavor risotto, a rich and creamy Italian rice dish. The molasses-like richness and complex flavor of black garlic makes the risotto an unforgettable experience.
Black garlic also has a wonderful soft texture that is like jelly and melts in the mouth like dried fruit. It is made by fermenting whole garlic bulbs at high temperatures, creating sweet and tangy black garlic with hits of tamarind and balsamic vinegar. This ingredient can be found in the Asian section of the supermarket. It is becoming increasingly popular in the United States, used in gourmet cooking and haute cuisine.
To make a tender and creamy risotto, you need to use rice especially meant for making risotto. Some of the popular kinds of rice used to make risotto include Carnaroli, Vialone, Nano, Veneto, Arborio, and Baldo. These are short-grained rice with high starch content that will not turn to mush in the creaming process. Cooking a good mushroom and black garlic risotto requires attention and patience; you can’t just leave the rice to cook like you would ordinarily do when cooking regular rice.
When adding stock to the risotto, the stock should be gently simmering. Adding cold stock can turn the rice gluey because it lowers the temperature as it cooks. Add stock one a ladleful at a time, allowing the rice to absorb it carefully. This will release the starch and make the risotto nice and creamy. The raw rice has to be cooked in butter and oil until they turn glassy and the outer starch layer of the rice is softened. Use a cast-iron enameled pot or earthenware, which are designed for long and slow cooking times.