New york-style cheesecake with chocolate crust

If you love all things
cream
this {Pageturner Ecookbook} is for you

227 recipes
Almond sherry ice cream with honeyed figs
Almond strawberry cake
Apple and curry soup
Apple charlotte
Apple coffee cake
Apple orange cake
Apple pie cragwood
Apple-cranberry crisp with warm toffee sauce
Apple-oatmeal crisp with irish whiskey cream
Apricot tart
Armagnac ice cream
Armagnac toffee sauce
Artichoke pâté
Asparagus sauce
Avocado dip with mint on Pringles chips
Baked acorn squash with chestnuts apples and leeks
Baked fiddleheads
Baked pears
Baked salmon fillet with basil sauce
Bavarois maracudja
Bavarois turinoise
Beef strogonoff
Bili-bi soup
Bittersweet chocolate truffle cheese cake
Black bean and corn wontons
Blackberry mousse terrine
Blueberry cobbler
Blueberry crême brûlée
Blueberry scones
Blueberry sour cream pie
Blueberry streusel cake
Blueberry-lemon bundt cake
Braised blueback with white wine sauce
Broiled fillets of salmon with ginger cream
Campanelle pasta with hen of the woods mushrooms
Caramel-pecan hand flipside pies
Caramelized banana purses with white chocolate sauce
Carrot timbales
Cauliflower risotto
Cauliflower soup Dubarry
Celery chestnut and apple soup
Celery root and mashed potatoes
Celery root remoulade
Chantilly mayonnaise
Cheese croquettes
Chicken and shrimp salad california
Chicken breasts in vermouth
Chicken breasts with wine and mustard
Chicken divan
Chicken liver mousse
Chicken salad and avocados
Chicken terrine
Chicken with portobello mushroom sauce
Chiffon mincemeat pie
Chocolate almond cake
Chocolate and raspberry fontaines
Chocolate bavarian cream pie
Chocolate bavaroise
Chocolate cranberry mousse pie
Chocolate icing in a flash
Chocolate mocha torte
Chocolate mousse
Chocolate mousse filling
Chocolate mousse with honey popcorn
Chocolate pâté
Chocolate raspberry tart
Chocolate truffles
Choconut chippers
Choux pastry swans
Cinnamon ice cream with satin cinnamon chocolate sauce
Cod with lemon parmesan cream
Coeur a la creme
Coffee bavarian cream
Coffee cake cupcakes
Colcannon cakes
Cold broccoli soup
Cold curried chicken
Cold mango soufflé
Cold poached salmon steaks
Cold salmon mousse
Corn and jalapeno pancakes with tomato salsa
Corn pudding
Corned beef and swiss cheese bagels
Cream of asparagus soup
Cream of pumpkin soup
Cream puff wreath
Cream puffs
Creamed salmon casserole
Creamed spinach
Creamy lemon custards
Creamy mashed potatoes
Creamy pumpkin pie
Crême brulée with cherries
Crumble top cranberry bars
Curried chicken breasts
Delice au chocolat
Fillet of salmon with sorrel sauce
Finnish blueberry pie - mustikkapiirakka
Finnish salmon soup
Fondants au chocolat
French Canada trifle
Fried salmon steaks with white wine sauce
Frozen individual strawberry soufflés
Frozen lime cream pie
Frozen maple syrup mousse
Fudge sauce
Ganache
Garlic-layered potatoes
Gingerbread sticky toffee pudding
Grand marnier orange mousse
Grand marnier soufflé
Grapefruit cheesecake
Grapefruit fondue
Gratin dauphinois
Green herb sauce for dipping asparagus
Honey lavender ice cream
Irish coffee
Irish coffee pie
Irish cream cheesecake
Irish whiskey date cake
Jelly-filled pears in puff pastry with caramel sauce
Kedgeree of salmon with sea asparagus
Key lime tart in sugar cookie crust
Leek and lobster linguine
Leeks au gratin
Lemon cheese cake
Lemon mousse
Lemon or lime mousse
Lemon rhubarb mousse
Lemon soufflé glacé
Lemon trifle
Light chocolate soufflés
Light strawberry mousse
Lime chiffon cheese cake
Lime mousse
Lime tart with raspberry sauce
Lime Whipped Cream with fresh fruit
Linguine alla carbonara
Luscious lemon mousse and passion
Mascarpone cheesecake
Meringue pavlova
Meringue roulade with praline whipped cream
Mexican street corn pizza
Millefeuille Prince Albert
Mousse of smoked salmon
Mussel and cauliflower velouté
Mussel and scallop soup
Mussel soup
Mussels with leeks saffron and cream
New york-style cheesecake with chocolate crust
No Bake chocolate cookies
Onion parmesan gratin
Orange charlotte russe
Orange mousse
Orange mousse meringue pie
Orange parfait
Orange sherbet
Orzo with wild mushrooms
Pamplemousse pie
Panna cotta with berry compote
Peach and cream dessert
Peach custard ice cream with fresh peach compote
Peach-raspberry beggars purses
Pear hazelnut gnocchi with greens
Pear tart tatin
Pecan pumpkin pie
Penne in cream sauce and sausage
Peppermint meringues with chocolate filling
Phyllo wrapped chicken with mexican pesto
Poached peaches with a strawberry and sparkling clairette sauce
Poached pears with spiced caramel sauce
Pompano captiva
Poppy seed chocolate torte
Porcini mushroom gratin
Pork scallopines with puree of chestnuts
Potato galettes with smoked salmon and dill creme fraiche
Prekmurska gibanica -poppyseed walnut and apple strudel pie
Profiteroles
Pumpkin and sweet garlic custards
Pumpkin chocolate cinnamon and salted caramel mousse cake
Pumpkin pie
Raspberry delight
raspberry mousse with apricot sauce
Red pepper bisque
Rhubarb ice cream
Rhubarb pithiviers
Rhubarb-strawberry custard tart
Rich vanilla ice cream
Roasted salmon with creamy endives
Robert linxe chocolate truffles
Salted butter caramel
Sauce beurre blanc
Savoyarde potatoes
Scrambled eggs with caviar
Simple rhubarb fool
Smoked salmon corncakes
Smoked salmon mousse
Smoked salmon quiche
Smoked trout chowder
Smoky halibut chowder with charred corn
Soft polenta
Sour cream-maple bread
Spaghetti with creamy garlic and leeks
Spicy coriander chicken salad
Steaks au poivre
Strawberries with zabaglione sauce
Strawberry bavarian
Strawberry cheesecake in macaroon crust
Strawberry linzertorte
Strawberry mousse cake
Strawberry orange shortcakes
Strawberry parfait
Strawberry purses
Strawberry shortcake
Swedish meatballs
Tarte tatin
The summit cake
Tomato-basil tortellini
Tortellini tomato soup
Trianon or Gâteau Royal
Trifle
Valentine truffle cake
Vatrushki
Vatrushki cream cheese buns
Whipped cream chocolate icing
Wild blueberry flan
Winter squash soup

liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page

A hamburger consists of a cooked patty of ground meat, seafood, or vegetarian foods, usually placed between two slices of a bread roll. Hamburgers are often served with lettuce, bacon, tomato, onion, pickles, cheese, and condiments such as mustard, mayonnaise, ketchup, and relish. There are many types of burgers with significant variations.

Almond sherry ice cream with honeyed figs

Serves: 6

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

For ice cream:

3 cups half and half
4-inch strip fresh lemon zest
4-inch strip fresh orange zest
1/2 cinnamon stick
8 large egg yolks
1/2 cup sugar
1/4 cup Amontillado Sherry*

For figs:
12 soft (moist) dried Calimyrna figs
1 cup Amontillado Sherry
1 cup fresh orange juice
6 tablespoons honey
candied orange zest

preparation

Make ice cream:
Bring half and half with lemon and orange zests and cinnamon stick just to a boil over moderate heat. Cover and let stand off heat 25 minutes, then reheat to a simmer. Discard zests and cinnamon stick.
Whisk together yolks, sugar and Sherry in a large bowl until smooth. Gradually whisk in hot milk mixture.
Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly, until thickened enough to coat back of a wooden spoon. Pour custard through a fine sieve into a bowl and cover surface with wax paper to prevent a skin from forming.
Chill until thoroughly cold, about 3 hours. Freeze in an ice cream maker. Transfer to an airtight container and freeze until firm.
Make figs:
Bring figs, Sherry, juice and honey, cover to a boil in a small saucepan. Simmer, covered, just until figs are tender, about 40 minutes, then uncover and simmer until liquid is reduced to about 1 cup. Cool figs in syrup.

Serve ice cream with honeyed figs and syrup and a few candied orange zest sprinkled over.
*Note: Amontillado is a mellow almond flavor sherry.

Almond strawberry cake

Serves: 10

Preparation time: 40 minutes

Cooking time:45 minutes

Ingredients

3/4 cup slivered almonds
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 large eggs
2 large egg whites
1 1/4 cups granulated sugar
For filling:
2 pints strawberries
2 tablespoons granulated sugar
1/2 teaspoon gelatin powder
1 tablespoon water
3 large egg whites
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 cup whipping cream
1 teaspoon vanilla extract

preparation

Preheat oven to 325 degrees F.
Lightly oil a 9-inch springform pan. Dust pan with flour, tilting to coat evenly and tapping out the excess. Line bottom with parchment or wax paper. Lightly oil paper.
Spread almonds in a shallow pan and bake for 4 to 8 minutes, until light golden. Let cool.
In a food processor or blender, combine flour, baking powder, baking soda, salt and toasted almonds. Process until almonds are ground. Set aside.
In a measuring cup, combine buttermilk, oil and vanilla and almond extracts. Set aside
In a large mixing bowl, combine eggs, egg whites and sugar. Beat with an electric mixer at high speed until mixture is thick and pale, about 5 minutes. The beaters should leave a ribbon trail when lifted.
With a rubber spatula, alternately fold reserved dry ingredients and buttermilk mixture into egg mixture, making 3 additions of dry ingredients and 2 additions of liquid.
Gently spread batter in prepared pan and tap the pan once on the counter to release air bubbles. Bake for 45 minutes, or until top springs back when lightly touched and cake shrinks away slightly from sides of pan.
Place on a wire rack to cool for 10 minutes. Loosen edges of cake from pan, remove pan rim and invert cake onto rack. Remove pan bottom, peel off paper and let cool completely.
To prepare berries: In a large bowl, toss strawberries with sugar. Set aside.
To make vanilla cream: Chill a mixing bowl. Meanwhile, in a small bowl, sprinkle gelatin over water; let stand for 1 minute.
In a large saucepan, bring about 1 inch of water to a simmer. Adjust heat so water barely simmers. In a heatproof mixing bowl large enough to fit over the saucepan, combine egg whites, sugar, cream of tartar and softened gelatin. Set the bowl over the simmering water and beat with an electric mixer at low speed until an instant-read thermometer registers 140 degrees F. Increase mixer speed to high and continue beating over the heat for 3½ minutes. Remove bowl from heat and beat meringue until completely cooled, about 4 minutes more.
In the chilled bowl, combine cream and vanilla and beat with electric mixer at medium speed until soft peaks form. Fold one-fourth of the meringue into the cream. Gently fold in remaining meringue.
To assemble cake:
No more than 2 hours before serving, place the cake on a serving plate. Using a serrated knife, slice cake horizontally into 2 layers.
Carefully lift off top layer. Spoon half the berries and all the juices onto the bottom layer. Spread with half the vanilla cream. Cover with the top layer. Spoon remaining vanilla cream on top and arrange remaining strawberries over cream. Refrigerate until serving time.

Apple and curry soup

Serves: 6

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

1 onion
4 stalks celery
3 apples, peeled and cored
2 teaspoons butter
2 cups beef stock
2 cups chicken stock
2 teaspoons curry powder
1 teaspoon paprika
2 teaspoons lemon juice
salt and pepper to taste
1/2 cup cream

preparation

Chop onion and celery and sauté in butter in a heavy skillet until golden. Add chopped apples and cook until soft. Add stocks, curry, paprika and lemon juice. Season to taste and stir. Strain and bring to a boil. Take off heat and add the cream. Serve hot or cold.

Apple charlotte

Serves: 6

Preparation time: 30 minutes

Cooking time:20 minutes

Ingredients

8 large baking apples
1/2 cup apricot jam
1/2 envelope unflavored gelatin
1/4 cup water
1 cup whipped cream
18 lady fingers
1 cup whipped cream
1/3 cup apricot jam for glaze

preparation

Peel, quarter and core apples.
Melt apricot jam in a thick bottom saucepan.
Add apples and cook slowly until apples are melted into a thick sauce.
Dissolve unflavored gelatin in cold water. Set for 5 minutes.
Add to hot apple mix.
Cool mix. Fold in whipped half of the cream.
Line lady fingers on bottom and sides of a charlotte mold.
Spoon apple mixture in mold. Cover and chill.
Unmold apple charlotte unto a serving dish.
Melt the remaining 1/3 cup apricot jam. Strain and spread over charlotte.
Decorate with remaining whipped cream.

Apple coffee cake

Preparation time: 25 minutes

Cooking time:50 minutes

Ingredients

For topping:
3 tablespoons granulated sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1 tablespoon melted butter
1/2 cup chopped pecans
Batter:
2 cups flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs
1 cup sour cream
1/4 cup shortening
1 cup peeled grated apple

preparation

In a mixing bowl, combine the topping ingredients, mix well and set aside.
Preheat oven to 350 degrees.
In a large mixing bowl, combine flour, sugar, baking powder,
baking soda, salt, cinnamon and nutmeg.
Beat eggs, sour cream, and melted shortening in a small bowl.
Stir into dry ingredients and mix just until blended. Stir in apple.
Spread evenly in a greased 9-inch-square pan. Sprinkle topping over batter.
Bake for 45 to 50 minutes. Serve warm or at room temperature.

Apple orange cake

Serves: 12

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

Topping:
1/3 cup packed brown sugar
3 tablespoons chopped pecans
1 1/2 tablespoons flour
1/2 teaspoon cinnamon
2 teaspoons butter
Cake:
2 cups chopped peeled apples
1/2 cup raisins
1 tablespoon sugar
1 teaspoon cinnamon
2/3 cup packed brown sugar
1/2 cup sugar
1/3 cup canola oil
3 eggs
1 tablespoon grated orange rind
2 teaspoons vanilla
1 2/3 cups flour
1 teaspoon baking soda
1/2 cup light sour cream
1/3 cup orange juice

preparation

Preheat oven to 350 degrees.
Butter a 10-inch springform pan.
Topping:
Mix together brown sugar, pecans, flour and cinnamon; blend in butter.
Cake:
Mix together apples, raisins, 1 tablespoon sugar and cinnamon. Beat together brown sugar, sugar and oil. Add eggs, one at a time, beating well after each. Beat in orange rind and vanilla. Mix together flour, baking powder and soda. Mix together sour cream and orange juice. Add flour mixture and sour cream mixture alternately to egg mixture, mixing just until blended. Stir in half of apple mixture.
Spread batter into pan.
Top with remaining apple mixture and sprinkle with Topping. Bake for 45 to 50 minutes or until tester inserted in centre comes out clean. Let cool on wire rack. Cake can be frozen.

Apple pie cragwood

Serves: 10

Preparation time: 40 minutes

Cooking time:40 minutes

Ingredients

1 9-inch pie crust and more for lattice top
4 cups cooking apples, peeled and sliced
2 teaspoons butter
1/2 teaspoon cinnamon
1/4 cup sugar
4 ounces Calvados or Brandy

for custard:
1/3 cup sugar
2 teaspoons flour
1 teaspoon grated lemon rind
1/2 cup heavy cream
2 eggs
2 teaspoons vanilla extract

3 ounces melted apricot
1 beaten egg

preparation

Preheat oven at 400 degrees.
Line pie crust in a 9 inch pie plate. Peel, core, and cut apples into wedges.
Melt butter in a saute pan. Add apples. Cook for 2 minutes. Mix in the cinnamon, sugar, and Calvados and cook apples until tender. Transfer to a large bowl to cool.
To prepare the custard:
combine the sugar, flour, lemon zest, cream, eggs, and vanilla.
Pour over apples and blend well. Pour mixture in pie crust.
Bake for 15 minutes.
Top with the melted apricot jam.
Decorate top of pie with strips of remaining dough into a lattice work.
Brush with a beaten egg. Bake at 350 F for 15 to 20 minutes, until pie is golden brown.
Allow pie to cool, then serve at room temperature.

Apple-cranberry crisp with warm toffee sauce

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

Rich toffee sauce adds lavishness to this tart autumn-fruit crisp.

Ingredients

Toffee Sauce:
1/4 cup water
1 cup granulated sugar
1 tablespoon butter
3/4 cup whipping cream
1/2 teaspoon pure vanilla extract

Apple Crisp:
8 cups peeled and sliced apples
1 1/2 cups fresh or frozen whole cranberries, cut in half
3/4 cup brown sugar
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 1/2 cups quick-cooking rolled oats
6 tablespoons melted butter

preparation

1. For toffee sauce; measure water into a heavy-bottomed medium saucepan. Add sugar and butter; do not stir! Measure out whipping cream, set near the stove along with vanilla.
2. Place saucepan over medium-high heat and bring to a boil without stirring. Let bubble briskly for 5 to 7 minutes or until the sugar begins to change color. Swirl pan gently on the unit until the color becomes deeply golden. Avert your face (as hot steam rapidly rises) and near the side of the pan, pour in whipping cream. Stir with a wooden spoon until smooth. Slide pan off heat; stir in vanilla. Cool until lukewarm before pouring into a container; sauce thickens as it cools. (Once cooled, sauce can be covered and refrigerated for up to a week.) Warm sauce in a small saucepan or briefly in the microwave before serving.
3. For crisp, evenly spread fruit in a 9 x 13-inch baking dish or pan. Stir brown sugar with flour and cinnamon; mix in oats. Pour in butter; stir until crumbs form and topping is evenly moistened. Spread over fruit.
Bake in preheated 350ºF (180ºC) oven 40 minutes, or until fruit is soft when tested with a skewer. Crisp is delicious warm or at room temperature. (If made ahead, cool, cover and refrigerate for up to 2 days. Warm, uncovered, in a 350ºF (180ºC) oven for 15 to 20 minutes before serving.)
To serve, pour about 1 tablespoon of toffee syrup onto each serving plate, cover with a portion of the crisp and drizzle a bit more sauce overtop.

Apple-oatmeal crisp with irish whiskey cream

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

1 stick cold unsalted butter, cut into pieces
2 pounds Rome Beauty or Winesap apples, peeled, cored and sliced
2 tablespoons fresh lemon juice
1 cup packed light brown sugar
1 cup all-purpose flour
2 tablespoons Irish whiskey
1 teaspoon cinnamon
1/4 teaspoon cardamom Pinch salt
1/4 cup Irish oatmeal
1/4 cup toasted, chopped walnut pieces

Irish Whiskey Cream:
1 cup heavy cream
1 tablespoon sugar
2 tablespoons Irish whiskey

preparation

Preheat the oven to 375 degrees F.
Lightly butter an 11 by 7-inch baking pan and set aside.
In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the apples, lemon juice, 1/2-cup of the brown sugar and 1 tablespoon of the flour. Stir well, and cook for 5 minutes. Add the whiskey, cinnamon, cardamom and salt, stir well, and cook for 1 minute. Remove from the heat. In a large bowl combine the remaining flour, oatmeal and remaining 1/2-cup sugar. Add the remaining 5 tablespoons of butter, and with your fingers or a pastry blender, work the mixture until it resembles coarse crumbs. Add the walnuts and mix well.
Place the apple mixture in the greased pan and sprinkle the crumb mixture evenly over the top. Bake until golden brown and bubbly, about 35 to 40 minutes. Serve hot with the Irish Whiskey Cream.
Irish Whiskey Cream:
Whip the cream until it begins to form soft peaks. Add the sugar and whiskey and beat until stiff peaks form. Cover and chill until needed.

Apricot tart

Serves: 8

Preparation time: 30 minutes

Cooking time:35 minutes

For best results, use tart pans that have removable bottoms

Ingredients

All-purpose flour, for dusting
1 recipe never fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream

preparation

Preheat oven to 425 degrees.
Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.

Armagnac ice cream

Serves: 8

Preparation time:20 minutes

Cooking time:10 minutes

Ingredients

1/2 cup plus 1 tablespoon Armagnac
1 cup heavy cream
1 1/2 cups milk
6 large egg yolks
2/3 cup sugar

preparation

Have ready a large bowl of ice and cold water. In a 1 1/2-quart heavy saucepan simmer 1/2 cup Armagnac (being careful not to let ignite) until reduced by about half. Stir in cream and milk and bring mixture to a simmer.
In a bowl whisk together yolks and sugar. Add hot milk mixture to yolk mixture in a slow stream, whisking. Transfer mixture to cleaned saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170°F (do not let boil). Pour custard through a fine sieve into a metal bowl set in ice water. Stir in remaining tablespoon Armagnac and cool custard completely.
Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Armagnac ice cream may be made 1 week ahead.

Armagnac toffee sauce

Serves: 8

Preparation time:5 minutes

Cooking time:5 minutes

This recipe originally accompanied
Prune Kumquat Sticky Pudding with Armagnac Toffee Sauce .

Ingredients

1 1/2 cups heavy cream
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup packed light brown sugar
3 tablespoons Armagnac

preparation

In a heavy saucepan simmer cream with butter and brown sugar, stirring, 3 to 4 minutes, or until slightly thickened. Remove pan from heat and stir in Armagnac. Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving.

Artichoke pâté

Serves: 12

Preparation time: 1 hour

Cooking time:1 hour

Ingredients

5 ounces pork fatback
8 ounces boneless veal
8 ounces boneless pork
2 tablespoons oil
1/2 cup diced onion
1 1/2 cups cream
2 egg whites
1 teaspoon salt
1 teaspoon mixed seasonings
1 teaspoon chopped basil
12 artichoke hearts
1 cup dry white wine
2 tablespoons Brandy
1/2 cup chopped pistachios
Diced ham
pastry dough
Sherry wine aspic

preparation

Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.

Asparagus sauce

Serves: 6

Preparation time: 10 minutes

Cooking time:10 minutes

Ingredients

12 asparagus spears
2 tablespoons unsalted butter
4 small scallions (green onions), chopped
to taste, salt and ground white pepper
2 tablespoons heavy cream

preparation

Cut asparagus in halves. Discard the woody parts. Cut spears into 1-inch pieces. Cook in salted boiling water until tender, about 6 minutes. Melt butter in a skillet. Add asparagus, scallions, salt and pepper to taste. Cook over low heat for 5 minutes. Puree mixture in a blender. Put through a strainer. Heat in a saucepan with the cream, and keep warm until needed.

Avocado dip with mint on Pringles chips

Serves: 6

Preparation time: 25 minutes

This is not guacamole, but a deliciously creamy combination of avocado and mint. Tortilla chips provide crunch with the dip, but chunky vegetables such as sweet pepper wedges or short fat celery sticks are also nice for scooping it up. Consider doubling this recipe if it is the only nibble served long before dinner or serve it at a drinks party.

Ingredients

1/3 to 1/2 cup (75 to 125 mL) reduced-fat sour cream
2 tsp (10 mL) freshly squeezed lime juice
1 large garlic clove, minced
1 tbsp (15 mL) chopped fresh mint
¼ tsp (1 mL) salt
Dashes of hot sauce to taste
2 large ripe avocados
1 bag (230 to 300 g) tortilla chips or Pringles chips

preparation

1. In a medium bowl, stir 1/3 cup (75 mL) sour cream with juice, garlic, mint, salt and hot sauce. (If making ahead, this mixture can be covered and refrigerated for up to a day.)

2. Cut avocados in 2; remove stones. Using a knife without a sharp point, score flesh into ¼-inch (5-mm) dice right down to leathery skin. Scoop flesh out into sour cream mixture. Mix, breaking up avocado dice as little as possible. Add more sour cream, tablespoonful by tablespoonful, as needed to achieve a thick yet creamy consistency.

3. This keeps well for up to half a day if plastic wrap is pressed directly onto dip surface and refrigerated. Pile mixture into a serving dish; garnish with sprigs of mint. Serve with tortilla chips.

Baked acorn squash with chestnuts apples and leeks

Serves: 4

Preparation time: 20 minutes

Cooking time:1 hour

Ingredients

4 halved, seeded Acorn Squash
1 1/2 cups diced Celery
2 peeled, diced Granny Smith Apples
10 oz diced day-old Bread (crusts removed)
1/2 cup chopped Parsley
1/3 cup Vegetable Stock
3 tbsp Unsalted Butter
2 halved, sliced Leeks, white part
2 tsp fine chopped Thyme
7 oz cooked Chestnuts
1/3 cup Heavy Cream
3 tbsp Extra Virgin Olive Oil
Salt & Pepper

preparation

Preheat the oven at 350 F and brush the cut sides of each squash using olive oil; season with salt and pepper.
Place cut sides of squash down on two baking sheets. Roast 25 minutes or until tender.
Melt butter and olive oil in a skillet. Add celery with leeks, salt and pepper, cooking on medium heat for about eight minutes, stirring now and then.
Add apples and thyme, cooking on medium high about five minutes, or until until the apples begin to soften.
Scrape the mixture into a bowl. Work in bread, parsley, stock, chestnuts, and cream, tossing to mix well; salt and pepper.
Turn the squash so cut sides face up. Fill the cavities with stuffing and bake 20 minutes, or until tender and golden brown.

Baked fiddleheads

Serves: 6

Preparation time: 25 minutes

Cooking time:30 minutes

Ingredients

1 pound fiddleheads, cleaned
3 tablespoons butter
3 tablespoons flour
1 cup chicken stock
1/2 cup cream
2 egg yolks
2 tablespoons Parmesan cheese
1/2 cup breadcrumbs

preparation

Wash fiddleheads.
Cook in boiling salted water for ten minutes, until partly cooked.
Make a sauce by melting the butter; into which stir the flour, a pinch of salt, the chicken stock and cream.
Then stir in the egg yolks and finally the grated Parmesan cheese. Stir until all the cheese melts.
Do this over a low heat.
In a buttered oven-proof dish put the fiddleheads carefully in layers. Pour sauce over each layer; sprinkle a little Parmesan on each layer of sauce.
Cover the top layer of fiddleheads with sauce and sprinkle with breadcrumbs.
Bake until sauce is bubbly.

Baked pears

Serves: 8

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

8 ripe pears
1 cup light brown sugar
3 tablespoons butter
1/2 cup dark rum
1 cup sour cream

preparation

Peel pears, quarter, and core. Place in a round baking dish.
Sprinkle brown sugar on top.
Dot with butter. Pour rum in bottom of dish. Cover with foil Bake at 350 degrees for 15 minutes.
Remove foil, baste and bake until pears are cooked and tender. Serve with a dollop of sour cream.

Baked salmon fillet with basil sauce

Serves: 6

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

6-5-ounces salmon fillet, boneless and skinless
to taste salt and ground white pepper
3 tablespoons olive oil
1 tablespoon shallots, chopped
1 teaspoon garlic, minced
2 cups basil leaves, cut in small strips
1/2 cup dry white wine
1/2 cup heavy cream

preparation

Season the salmon fillets with salt and pepper. Heat a saute pan with the oil until hot. Saute the salmon fillets on one side for about 3 minutes. Turn salmon. Reduce the heat to medium and cook salmon for 3 to 5 minutes or until done. Transfer the salmon to a warm platter. Add the shallots and garlic to the pan. Cook over medium heat for a minute. Do not brown. Add the basil leaves and wine to the pan. Simmer to wilt the basil. Stir the cream into the sauce. Simmer to reduce sauce to half. Season to taste.

PRESENTATION
Arrange each salmon fillet on a hot plate. Spoon the sauce over.

Bavarois maracudja

Serves: 8

Preparation time: 1 hour 30 minutes

Cooking time:5 minutes

also known as Passion fruit bavarian

Ingredients

FOR JELLY ROLL:
4 eggs
1/2 cup sugar
1/2 cup flour
3 tablespoons melted butter
1 cup passion fruit jam

PASSION FRUIT BAVARIAN:
1 envelope unflavored gelatin
2 tablespoons cold water
1/2 cup passion fruit preserves
1 cup passion fruit juice
2 fresh passion fruit
3/4 cup whipping cream

preparation

Jelly roll cake:
Preheat oven to 375 degrees. In a mixing bowl of an electric mixer, combine eggs, and sugar. Whip over a double boiler until hot and frothy. Then whip until volume quadruples. Fold in sifted flour, then, the cooled melted butter. Line a jelly roll pan with wax paper, buttered and floured. Spread mixture over surface of pan. bake 12 minutes.
Flip cake on a towel sprinkled with icing sugar. Remove paper. Spread passion fruit jam over cake. Roll from the widest side. Wrap in towel. Cool. Unwrap, slice thin across.
Line top and bottom of a 9-inch cake pan with removable bottom with wax paper. Line bottom and sides of pan with cake slices. Hug them well together. Cover and chill.

PASSION FRUIT BAVARIAN:

Soak 1 envelop unflavored gelatin in 3 tablespoons cold water. Combine 1/2 cup passion fruit jam with 1 cup passion fruit juice. Add the inside of 2 fresh passion fruit if available. Heat a little. Stir in the melted unflavored gelatin or the gelatin sheets without the water. Beat 3/4 cup whipping cream till firm. Fold in chilled passion mix. Pour the mixture into the prepared mold. Chill for several hours to set. Unmold on a platter.

Bavarois turinoise

Serves: 10

Preparation time: 35 minutes

Cooking time:8 minutes

Ingredients

1 envelope unflavored gelatin
2 tablespoons cold water
1 cup sugar
4 egg yolks
1 cup scalded milk
1 teaspoon vanilla
1 cup chestnut puree
1 ounce melted semi-sweet chocolate
1 1/2 cups heavy cream
3 tablespoons dark rum or brandy

preparation

Dissolve gelatin in cold water. In an electric mixer, cream sugar and egg yolks. Slowly pour and whisk the boiling milk over egg mixture. Pour in saucepan. Stir with a wooden spoon over low heat until the mixture coats the back of the spoon, about 5 to 8 minutes. Do not allow to boil. Stir in the gelatin. Strain into a bowl. Cool mixture.
Mix in the vanilla, chestnut puree, and melted chocolate.Whip the heavy cream to a medium peak. Fold in the cool custard. Mix in the rum or brandy. Pour in a decorative mold. Refrigerate for 2 hours. Unmold and decorate with whipped cream flavored with rum and glazed chestnuts.

Beef strogonoff

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

2 tablespoons canola or vegetable oil
1 pound beef sirloin, sliced into thin strips
1 cup sliced onion
1 teaspoon minced garlic
8 ounces fresh mushrooms, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup red wine
1/2 cup sour cream
2 tablespoons Knorr brown sauce mix
1/2 cup cold water
4 ounces egg noodles, cooked and drained

preparation

In a large skillet, heat oil over high heat to a smoking point. Add meat and brown lightly for a minute.
Transfer meat to a bowl and set aside. Add onion, garlic, and mushrooms.
Saute for 5 minutes. Season to taste with salt and pepper. Add red wine. Cook for 5 minutes over medium heat. In a mixing bowl stir brown sauce mix and cold water.
Mix into sauce. Bring to a boil. Add beef and sour cream.
Heat to boiling point. Serve over hot cooked egg noodles.

Bili-bi soup

Serves: 5

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

1 tablespoon butter
1 tablespoon chopped shallots
2 cups dry white wine
2 tablespoons chopped parsley
4 pounds mussels
5 ounces roux
1 cup light cream

preparation

In a large pot, melt butter, with chopped shallots. Add dry white wine, chopped parsley and mussels.
|Cover and steam until open. Strain liquid, add roux. Whisk to thicken.
Remove mussels from shells. Add to soup with cream. Season with white pepper. Heat and serve hot.

Bittersweet chocolate truffle cheese cake

Serves: 14

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

1/4 cup sugar
1 cup cracker crumbs
1 teaspoon cocoa
1/3 cup butter, melted
3 8-ounces cream cheese, softened
1 cup sugar
3 eggs
1/4 cup strong coffee
8 ounces chocolate, bittersweet
1/2 cup sour cream
4 ounces chocolate, bittersweet
1/2 cup heavy cream

preparation

CRUST:
Combine first 4 ingredients. Press mixture on bottom of a 9 inch springform pan. Refrigerate.
FILLING:
Beat cream cheese with sugar. Add the eggs. Stir in the strong instant coffee, chocolate and sour cream. Pour into pan. Bake at 350 degrees F. for 40 to 50 minutes or until center is barely set. Refrigerate.
GLAZE:
Shave a few curls of chocolate for garnish. Heat the cream with remaining chocolate until melted and smooth. Spoon over cake. Garnish with curls.

Black bean and corn wontons

Serves: 16

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

36 wonton skins
2/3 cup thick and chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-15 ounce can whole kernel corn, drained
1-15 ounce can black beans, rinsed and drained
1/4 cup sour cream

preparation

Heat oven to 350 degrees.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4-inch by 1-inch, pressing against bottom and side.
Bake 8 to 10 minutes or until lightly golden brown. Remove from pan; cool on wire rack.
Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups.
Top each with 1/2 teaspoon sour cream.

Blackberry mousse terrine

Serves: 10

Preparation time: 40 minutes

Cooking time:10 minutes

Ingredients

5 ½ cups blackberries or raspberries
2 teaspoons lemon juice
1 1/4 cups sugar
3 eggs
1 egg yolk
1/2 light sour cream
1 1/2 whipping cream

preparation

Reserve 1/2 cup berries for garnish.
In food processor or blender, purée remaining berries. Press through sieve into bowl to remove seeds and make about 2 cups. Stir in lemon juice.
In top of heatproof bowl over simmering water, stir 1 cup of the purée with 1 cup of the sugar. Add eggs and egg yolk; whisk for about 10 minutes or until thick enough to leave trail after whisk is pulled through the bowl. Let cool to room temperature. Fold in sour cream.
Whip cream until firm; fold into purée mixture. Pour into plastic wrap-lined 9x5-inch loaf pan; cover with plastic wrap.
Freeze for at least 8 hours or until solid. In food processor or blender, blend reserved purée and remaining sugar until sugar is dissolved. Uncover terrine and loosen at ends using hot knife; invert onto platter. Remove pan and plastic wrap. Slice using hot dry knife. Pool sauce onto plates; top with terrine. Garnish with reserved berries.

Blueberry cobbler

Serves: 6

Preparation time: 15 minutes

Cooking time:30 minutes

"Cobble up" means to put together in a hurry.

Ingredients

½ cup sugar
1 teaspoon cornstarch
4 cups fresh blueberries
1 teaspoon lemon juice

Biscuit topping:
1 large egg
3 tablespoons melted butter, melted and cooled
1/4 cup heavy cream
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
vanilla ice cream (optional)

preparation

Preheat oven to 400 degrees.
Combine sugar and cornstarch in a bowl. Blend in blueberries and lemon juice. Arrange into ungreased 2-quart casserole. Set aside.
Combine egg, melted butter, and cream in a bowl; Whisk and set aside.
Biscuit topping:
Combine in a bowl, flour, sugar, and baking powder. Make a well in center of dry ingredients, and put egg mixture into well. Mix dry and wet ingredients and work dough until just mixed together. Drop dough by spoonfuls onto fruit, spreading evenly over the surface. Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with ice cream.

Blueberry crême brûlée

Serves: 6

Preparation time: 20 minutes

Cooking time:35 minutes

Ingredients

1/3 cup sugar
4 egg yolks
2 eggs
2 tablespoons lemon or orange liqueur
1 teaspoon finely grated lemon rind
1 cup whole milk
1 cup whipping cream
1 cup fresh blueberries

Topping:
1/3 cup packed brown sugar, sifted

preparation

Preheat oven to 350 degrees
Whisk together sugar, egg yolks, eggs, liqueur and grated lemon rind;
whisk in milk and cream. Strain into pitcher.
Pour into six 1-cup ramekins or custard cups. Sprinkle with blueberries.
Place in large shallow roasting pan; pour in enough hot water to come halfway up sides of ramekins.
Bake in centre of oven for about 35 minutes or until edges are set but centres still slightly jiggly. Let cool.
(Make ahead: Cover and refrigerate for up to 1 day).
Topping: Just before serving, sprinkle sifted brown sugar over crèmes.
Place on baking sheets; broil just until sugar melts and turns caramel color.
(Or caramelize sugar with blowtorch).

Blueberry scones

Serves: 8

Preparation time: 25 minutes

Cooking time:25 minutes

cold butter, grated on a box grater makes the mixing process easy.

Ingredients

2 cups flour
1/3 cup sugar
2 tablespoons baking powder
1/4 teaspoon salt
1 cup fresh blueberries
2/3 cup cold butter, grated
2 eggs
½ cup plain Greek yogurt
½ cup milk
2 teaspoons finely grated lemon rind
1/4 cup lemon juice

Glaze:
1 tablespoon lemon juice
1 tablespoon sugar

preparation

Preheat oven to 350 degrees.
Whisk together flour, sugar, baking powder and salt. Add the butter and combine mixture until crumbly. Add fresh blueberries.
Whisk together eggs, buttermilk or yogurt,milk, lemon rind and juice; drizzle over dry ingredients, tossing with a fork until mixture clumps together. Turn out onto floured surface. With floured hands, form into ball, kneading about 8 times.
Place on parchment paper-lined lightly floured baking sheet. Pat into 3/4-inch thick circle; cut into 8 wedges. Do not separate.
Glaze: Brush with lemon juice; sprinkle with sugar.
Bake for about 25 minutes or until golden. Serve warm with Wild Blueberry Preserves and Devon Cream.
Variation. Blueberry Scones:
Gently toss 1 cup fresh blueberries with dry ingredients just before adding egg mixture. Increase lemon rind to 1 tablespoon.
Adapted from Canadian Living Magazine

Blueberry sour cream pie

Serves: 8

Preparation time: 15 minutes

Cooking time:25 minutes

Ingredients

2 cups sour cream
3 tablespoons flour
3 tablespoons light brown sugar
1 egg, beaten
1 (9 inch) graham cracker crust (unbaked)
1/2 cup firmly packed light brown sugar
2 cups fresh blueberries

preparation

Preheat oven to 400 degrees.
Combine sour cream, flour and brown sugar; add egg and beat well.
Place one half of the mixture into the graham cracker crust.
Mix blueberries and 1/2 cup brown sugar together, then spread over sour cream mixture.
Cover berries with remaining cream mixture.
Bake for 25 minutes.
Chill several hours.

Blueberry streusel cake

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour 10 minutes

Ingredients

For cake:
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup butter, soft
1 cup sugar
3 eggs
2 cups sour cream
2 teaspoons vanilla

For streusel mixture:
3/4 cup light brown sugar
3/4 cup walnuts, chopped
1 teaspoon cinnamon
2 cups blueberries

preparation

Preheat oven at 375 degrees.
Butter and flour a 10-inch tube pan. Combine flour, baking powder, soda, and salt. Set aside.
Cream butter and sugar till light. Add eggs, one at the time, mixing well after each addition. Add flour mixture to batter alternately with sour cream and vanilla.
Combine streusel ingredients. Set aside ½ cup. Toss remaining with blueberries. Spread batter in pan. Sprinkle with half of the blueberry mixture. Then spread of the batter and sprinkle with remaining blueberries.
Top with remaining batter. Sprinkle reserved mixture over batter. Bake 60 to 65 minutes. Cool 10 minutes. Remove from pan.

Blueberry-lemon bundt cake

Serves: 12

Preparation time: 15 minutes

Cooking time:45 minutes

Ingredients

1-1/2 cups fresh blueberries
2 tablespoons flour
1 lemon cake mix
1 cup sour cream
4 large eggs

preparation

Preheat oven to 350 degrees.
Grease and flour Bundt pan. Sprinkle flour over blueberries. Combine dry cake mix and sour cream. Add eggs, one at a time, beating at low speed. Beat at medium speed until smooth.
Bake for 45 minutes. Cool on rack for 15 minutes. Remove from pan.

Braised blueback with white wine sauce

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

The blueback salmon can be a small Artic char, a Pink Pacific salmon or and Atlantic grilse, all weighing between 3 to 5 pounds.

Ingredients

2 tablespoon butter
5 medium shallots, peeled, minced
1-5 pound whole dressed salmon
3 cups dry white wine
to taste salt ground white pepper
1 bouquet garni
2 tablespoon butter
3 slices white bread
2 tablespoon vegetable oil
4 egg yolks
1 cup heavy cream

preparation

Preheat oven to 425 degrees. Melt two tablespoons of butter in a saucepan. Add the minced shallots and cook until golden. Spread into a baking pan large enough to hold the salmon.
Scale salmon. Wash under cold water. Pat dry. Place the whole fish, lying flat on the baking pan. Season the cavity with salt and pepper. Add the bouquet garni. Dot the fish with the two tablespoons of butter. Cover the pan with aluminum foil, and bake Measure the salmon at its thickest part. Bake 12 minutes per inch thickness. Baste the fish occasionally. While the fish is cooking, remove the crust from the bread. Cut the slices into triangles. Heat the oil in a frying pan. Fry the bread triangles in oil until golden brown on both sides. Remove from pan and keep warm. When the salmon in done, transfer to a large serving platter. Remove skin from the top side. Cover with foil, and keep in a warm place. Strain the cooking liquid and reduce to two cups. Beat the egg yolks with the cream. Pour into the reduced hot cooking liquid and whisk over low heat until the sauce thickens lightly. Do not boil the sauce as it may separate. Season to taste.

PRESENTATION
Starting at tail end, use a fish knife and fork to cut the top fillet into serving size portions. Slide knife between the fillet and bone to lift the portions. Arrange each portion in the center of warm plates. Before serving the bottom fillet, lift off tail and pull backbone away from flesh, removing the head all in one piece. Bottom fillet is now boneless and easy to lift into serving size portions. Free skin from portions before serving. Spoon the sauce over salmon. Garnish each plate with two slices of fried bread.

Broiled fillets of salmon with ginger cream

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

The broiled salmon fillets are served with a creamy and tangy ginger sauce. Salmon steaks can also be used with this recipe.

Ingredients

6 6-ounces salmon fillets, with the skin
1 tablespoon vegetable oil
to taste, salt, ground black pepper
2 cups fish stock
1 cup dry white wine
2 tablespoons shallots, chopped
1 cup heavy cream
2 tablespoons fresh ginger, grated
2 ounces butter
2 tablespoons fresh ginger, peeled cut into fine strips
2 tablespoons fresh chives, cut into 1/2-inch sticks
1/2 teaspoon paprika

preparation

For the sauce:
In a large saucepan, combine the fish stock, white wine, and shallots. Bring to a boil and reduce the liquid by half. Add the heavy cream and the grated ginger. Bring the liquid back to a boil. Continue to reduce by half or until lightly thickened.
Strain the sauce through a fine strainer. Whisk in the butter, a few bits at the time. Set the sauce aside, and keep in a warm place.
Preheat the broiler. Wash the salmon fillets in cold water. Pat dry. Arrange side by side skin side up in an oiled oven-proof dish. Season with salt and pepper. Place the salmon under the broiler, 4 inches from the source of heat.
Broil for 10 to 12 minutes until the skin is crisp and the flesh is opaque.
PRESENTATION
Cover the bottom of 6 hot plates with some of the hot ginger sauce. Arrange a piece of salmon in the center of each plate. Sprinkle the salmon with strips of ginger and chives. Pour remaining sauce over the fish. Dust with paprika. Serve hot.

Campanelle pasta with hen of the woods mushrooms

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

Campanelle is a type of pasta that is cone shaped with ruffled edges (aka Gigli or campanelle pasta and as riccioli). It literally means “little bells.
Campanelle noodles are ideal for dishes with special sauces as the curls in the recipe hold the sauce for a perfect dish.

Hen of the Woods Mushrooms have a dense, meaty texture and savory flavor.

Ingredients

• 12 ounces campanelle
• 1 tablespoon olive oil
3 cloves garlic minced
12 ounces Hen of the Woods Mushrooms sliced
¼ cup white wine, vegetable broth, or chicken broth
1 cup heavy cream
3 tablespoons fresh parmesan cheese divided
1 teaspoon lemon zest
1 tablespoon fresh parsley chopped optional

preparation

1. Heat olive oil over medium high heat and cook garlic and mushrooms until mushrooms are tender.
2. Stir in wine (or broth) and cook until wine has almost evaporated. Add heavy cream and simmer 5 minutes.
3. Meanwhile, cook pasta according to package directions (do not rinse).
4. Remove from heat and stir in parmesan cheese, and lemon zest until smooth.
5. Toss with pasta. Top with parsley and extra parmesan cheese if desired.

Caramel-pecan hand flipside pies

Serves: 12

Preparation time:3 hours

Cooking time:40 minutes

At Seattle's High 5 Pie, owner Dani Cone makes these adorable, portable pies (she calls them "flipsides")

Ingredients

4 cups all-purpose flour
4 teaspoons salt
2 teaspoons sugar
4 sticks unsalted butter (1 pound), cut into 1/2-inch dice and chilled
3/4 cup ice water

FILLING AND TOPPING
1 1/2 cups pecans (6 ounces)
2 cups sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
2 teaspoons pure vanilla extract
Salt
1 cup corn syrup
5 large eggs, 1 egg beaten
1/4 cup turbinado sugar, for sprinkling

preparation

In a large (preferably 12-cup) food processor, combine the flour, salt and sugar. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle the ice water over the dough and pulse in 1-second bursts until it just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into 2 disks. Wrap the disks in plastic and refrigerate until chilled, about 1 hour.

On a floured work surface, roll out 1 disk of the dough to a 16-inch square, a scant 1/4 inch thick. Using a small pot lid or plate (5 1/2 to 6 inches) as a template, cut out as many dough rounds as possible. Repeat with the second disk of dough. Reroll the scraps, chilling if necessary, for a total of 12 dough rounds. Transfer the pastry rounds to parchment paper–lined baking sheets and refrigerate until chilled, about 20 minutes.

Preheat the oven to 375°. Spread the pecans on a baking sheet and toast for about 8 minutes, until browned and fragrant. Let cool, then coarsely chop the nuts.
In a medium saucepan, combine 1 cup of the sugar with 1/2 cup of water. Cook over moderate heat, swirling the pan gently once the caramel begins to form, until the caramel is medium-amber, about 9 minutes. Remove from the heat and whisk in the butter, cream, 1 teaspoon of the vanilla extract and a pinch of salt. Transfer 1 cup of the caramel to a large bowl and let cool slightly. (Save any remaining caramel for later use.) Whisk the remaining 1 cup of sugar and 1 teaspoon of vanilla extract and the corn syrup into the caramel in the bowl. Whisk in the 4 unbeaten eggs until smooth. Add the pecans and a generous pinch of salt.
Spray a 9-by-13-inch baking pan with vegetable oil spray. Pour the pecan filling into the pan and bake for about 30 minutes, until set. Let cool slightly, then scrape the pecan filling into a bowl and gently stir to recombine.
Refrigerate until chilled, about 1 hour.

Working with one baking sheet at a time, brush the pastry surfaces lightly with some of the beaten egg. Scoop a scant 1/4 cup of the pecan filling onto each round and fold the pastry over to make a turnover. Press the edges to seal and crimp with the tines of a floured fork. Refrigerate the hand pies while you prepare the rest.
Brush the tops of the pies with the beaten egg and sprinkle with the turbinado sugar. Using a sharp knife, make a small slit in the top of each pie. Bake the pies in the middle and lower thirds of the oven for 40 minutes, until the pastry is golden brown; shift the pans halfway through baking. Let the pies cool on the baking sheets before serving.
MAKE AHEAD
The pies can be refrigerated for up to 4 days. Rewarm before serving.

Caramelized banana purses with white chocolate sauce

Serves: 10

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

For crumble:
1 cup light brown sugar
1/2 cup unsalted butter
1 1/2 cups all purpose flour
1 cup hazelnuts, chopped coarsely

For filling:
3/4 cup sugar
6 teaspoons unsalted butter
1/4 cup lime juice 6 medium bananas, peeled, cut into 3/4-inch thick slices
2 teaspoons Frangelico or amaretto
10 sheets phyllo dough
3/4 cup unsalted butter
For white chocolate sauce:
6 ounces white chocolate
1 1/2 cups whipping cream.

preparation

For crumble:
Preheat oven to 300 degrees. In a saucepan, combine butter and sugar. heat to melt. Remove from heat.
Mix in flour and hazelnuts. Spread on baking sheet. Bake until dry and golden, about 30 min. Cool. Break into small pieces. (can be made a day ahead).
For filling:
Stir sugar, butter and lime juice in a non stick skillet. Heat to dissolve. Increase heat to high. Stir to brown around edges of pan. Add bananas and liqueur. Stir until bananas are coated.
Transfer to a large bowl and cool. Mix 1 cup hazelnut crumble into banana mixture. Brush a phyllo sheet with butter. Fold in half crosswise. Brush with butter. Fold in half again, forming square.
Place phyllo in large muffin tins. Spoon 1/4 cup filling in center of square. Bring edges together.
Squeeze firmly at top, forming purse. Repeat with remaining phyllo forming 10 purses. Bake at 350 degrees until golden.
Serve with white chocolate sauce.
White chocolate sauce:
Boil cream. Pour over chocolate. Whisk until smooth.

Carrot timbales

Serves: 4

Preparation time: 30 minutes

Cooking time:20 minutes

Ingredients

1 pound carrots, peeled
1 teaspoon butter
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon nutmeg, ground
2 eggs
2 egg whites
1/2 cup light cream
2 teaspoons roux (½ butter, ½ flour)
1/2 cup parsley, chopped
1/2 cup basil, chopped

preparation

Cut carrots into small pieces.
Cook in butter, broth and salt Drain carrots. Save the cooking liquid. Puree carrots in a food processor.
Season with nutmeg. Beat in the eggs and cream. Pour carrot mixture in individual buttered molds.
Bake at 400 degrees F for 20 minutes, or until mixture is firm. Bring the cooking liquid to a boil in a saucepan.
Thicken with the roux.
Mix in the chopped herbs.
Unmold the carrot timbales on warm plates. Pour a tablespoon of sauce over each carrot. Decorate with a sprig of herb. Serve hot.

Cauliflower risotto

Serves: 4

Preparation time:10 minutes

Cooking time:15 minutes

The Cauliflower Risotto goes well with pork tenderloin, baked chicken breast, baked chicken legs, or baked pork chops. It also pairs well with baked cod, grilled shrimp, or roasted beef.

Ingredients

1 medium head cauliflower
1 Tbsp olive oil (15 mL)
1 shallot finely chopped
1 clove garlic minced
1 cup vegetable broth (240 mL)
1/2 cup grated Parmesan cheese (80 g)
1/4 cup heavy cream 60 mL
Salt and pepper to taste

preparation

Remove any leaves around the cauliflower. Chop the cauliflower using large pices that fit in a food processor or by grating with a box grater.
Heat oil in a large sauté pan over medium heat, then add shallot and garlic. Cook until shallot is softened, then stir in riced cauliflower and vegetable broth. Cover and cook for 10 minutes, or until cauliflower is tender.

Puree 1/4 of the cauliflower mixture in a blender or food processor until smooth and creamy. Drain excess water from the remaining ¾ of the cauliflower.

Stir pureed cauliflower back into the cauliflower rice, along with the parmesan and heavy cream. Taste and add salt and pepper, as needed.

Cauliflower soup Dubarry

Serves: 8

Preparation time: 40 minutes

Cooking time:70 minutes

Named after the French Comtesse Du Barry (1743-1793).Her name has become associated with a number of dishes based on cauliflower.

Ingredients

5 ounces butter
8 ounces leeks ( white part), chopped
5 ounces flour
2 1/2 quarts water
1 pound cauliflower, cut into small pieces
1 pound veal bones
6 egg yolks
3/4 cup heavy cream
1 cup milk

preparation

In a soup pot, melt butter and add he leeks. Stir over medium heat for 5 minutes. Do not brown. Add the flour and cook slowly for 5 minutes. Whisk in the water.
Add the cauliflower and veal bones. Cover and simmer for 1 hour.
Combine the egg yolks with the heavy cream. Boil the milk and whisk into the egg yolk mixture. Strain.
Skim the butter off the top of the soup.
Remove the bones, puree and strain soup.
Add the egg yolk and milk mixture, mix well and season.
For garnish add cooked small bunches of cauliflower and chopped chervil leaves.

Celery chestnut and apple soup

Serves: 4

Preparation time: 20 minutes

Cooking time:1 hour

From Daniel Boulud’s Café Boulud Cookbook, Daniel Boulud and Dorie Greenspan, Scribner 1999.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, peeled, trimmed and thinly sliced
1 medium leek, white part only, trimmed, thinly sliced, washed and dried
2 McIntosh apples, peeled, cored and cut into ½-inch cubes
10 ounces celery root, peeled and cut into cubes
1 bay leaf
1 sprig thyme
Pinch of freshly grated nutmeg
Salt and freshly ground white pepper
Pinch of celery salt
3/4 pound peeled fresh chestnuts from 1 ¼ pounds chestnuts in shells, or 3/4 pound dry-packed bottled or vacuum-sealed peeled fresh chestnuts
2 quarts homemade unsalted chicken stock or store-bought low-sodium chicken broth
1/2 cup heavy cream

preparation

1) Heat the oil in a stockpot or large casserole over medium heat. Add the onion, leek, apples, celery root, bay leaf, thyme, nutmeg, salt and pepper and cook, stirring occasionally, for about 10 minutes, or until the onions and leeks are soft but not colored. Add the chestnuts and chicken stock and bring to the boil. Lower the heat to a simmer and cook, skimming the surface regularly, 35 to 40 minutes, or until the chestnuts can be mashed easily with a fork. Add the heavy cream and simmer 5 to 10 minutes more, then discard the bay leaf and thyme.

2) Purée the soup until smooth using a blender, food processor or hand-held immersion blender, then pass it through a fine-mesh strainer. At this point, you should have about 2 quarts of soup. If you have more, or if you think the soup is too thin – the soup should have the consistency of a velouté or light cream soup – simmer it over medium heat until thickened. Taste and, if necessary, adjust the seasoning. (The soup can be cooled completely and stored in a covered jar in the refrigerator for 3 to 4 days or frozen for up to a month. Bring the soup back to a boil before serving.)

3) Place a few chestnuts in a pan and let cook on a medium heat. Add some soup (about 2 tablespoons) and let the mixture cook with the chestnuts (about 5 minutes). Top the soup with the chestnuts and serve hot

Celery root and mashed potatoes

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

Ingredients

2 tablespoons lemon juice
1 celery root (about 1 pound)
4 medium potatoes, peeled
4 cloves garlic, peeled
1/2 cup whipping cream
2 tablespoons butter
salt and pepper to taste
1/4 cup chopped fresh parsley

preparation

Fill a large bowl with ice water and add lemon juice. With sharp knife, peel celery root; cut into 2-in chunks, dropping them into the water and lemon juice as you go. (This stops the celery root from discoloring.)
Cut potatoes into 2-in chunks. Drain celery root. In large saucepan, combine celery root, potatoes, garlic and enough water to cover them. Bring to boil. Reduce heat to medium-low; cook, covered, 20 minutes or until celery root and potatoes are very tender. Drain well; return vegetables to saucepan. Place over low heat to dry out slightly, shaking saucepan occasionally.
Heat butter and cream in small saucepan; transfer to large bowl. Add vegetables to cream mixture and cream until smooth and creamy. Season with salt and pepper to taste; stir in parsley.
Transfer to heated serving dish; serve immediately.

Celery root remoulade

Serves: 6

Preparation time: 20 minutes

Ingredients

1 medium celery root, about 12 ounces
1 Granny Smith apple
1/2 cup non-fat plain yogurt
2 tablespoons heavy cream
4 teaspoons Dijon mustard
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

preparation

Peel celery root; core apple. Grate both on the large holes of a box grater. Toss with lemon juice.
Whisk together yogurt, cream, mustard, salt and pepper. Add to celery root and apple; and toss to combine.
Refrigerate until ready to serve.

Chantilly mayonnaise

Serves: 14

Preparation time: 5 minutes

Ingredients

2 cups mayonnaise sauce
1 tablespoon lemon juice
1 teaspoon hot pepper sauce
1/2 cup whipped cream

preparation

Season mayonnaise with lemon juice, hot pepper sauce, and salt to taste.
Fold in whipped cream.
Good with asparagus, artichokes, and cucumbers.

Cheese croquettes

Serves: 8

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

4 ounces butter
1 cup flour
2 cups milk
1/2 cup heavy cream
2 cups grated Cheddar cheese
2 cups grated Swiss cheese
3 egg yolks
salt, nutmeg, onion powder to taste
1 cup flour
1 cup fresh bread crumbs
2 cups tomato sauce
2 cups fried parsley

preparation

In a medium saucepan, melt butter, stir in flour. Add milk and cream and whisk until sauce is thick and bubbly. Mix in the cheese. Blend well. Stir in egg yolks. Season to taste.
Spread mixture over a greased square dish to a thickness of 1 inch. Cool 1/2 hour.
Cut into 2-inch by 1-inch pieces. Dust in flour, dip in egg white, and roll in fresh bread crumbs.
Deep fry until brown. Serve with tomato sauce and fried parsley.

Chicken and shrimp salad california

Serves: 4

Preparation time: 15 minutes

Ingredients

3 cooked chicken legs
3 ounces celery
2 hard boiled eggs
20 small cooked shrimp
1 tablespoon mayonnaise
1 teaspoon sour cream
1 small diced shallot
1 teaspoon wine
2 teaspoons ketchup
1 1/2 teaspoons lemon juice
1 teaspoon A1 sauce
1 teaspoon dill
4 leaves radicchio

preparation

Cut chicken meat into julienne. Cut celery into small pieces.
Slice eggs and combine all in a bowl. Add the shrimp.
Combine mayonnaise, sour cream, shallots. white wine, ketchup, lemon juice, A1 sauce, and dill to make a dressing.
Toss the salad. Arrange on radicchio leaves.

Chicken breasts in vermouth

Serves: 4

Preparation time: 15 minutes

Cooking time:30 minutes

Ingredients

4 boneless, skinless chicken breast halves
2 Tbsp olive oil
1 clove garlic, minced
2 shallots, minced
¾ cup dry vermouth
½ pint sliced mushrooms
1 cup whipping cream
Salt and freshly ground pepper to taste
4 Tbsp flat, Italian parsley, chopped

preparation

Preheat oven to 200˚F.
In a medium sauté pan over medium flame, heat oil with garlic, being careful not to scorch the garlic. Sauté breast halves in the oil until browned on both sides (about 7 minutes per side for thick breasts)
Remove breasts to an ovenproof serving dish, keeping as much of the oil in the sauté pan as possible. Keep breasts warm in the oven while you prepare the cream sauce.
Add the shallot and sauté until softened and turning golden brown. Add the vermouth and deglaze the pan, scraping brown pits from the side of the pan. simmer until reduced by about half. Add mushrooms and quickly heat through. Pour in cream and bring to a boil and allow to thicken. Reduce the heat and season with salt and pepper.
Pour the sauce over the chicken, sprinkle parsley over the sauce and serve.

Chicken breasts with wine and mustard

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutess

Ingredients

2 whole chicken breasts, skinned and boned
salt and black pepper to taste
6 tablespoons butter
3 shallots, minced
3/4 cup dry white or red wine
1 cup heavy cream
1/4 cup chicken stock
4 tablespoons grainy mustard, (Meaux or Pommery)

preparation

Sprinkle the chicken breasts with salt and pepper. In a sauté pan or heavy skillet over medium-high heat, melt 4 tablespoons of the butter.
Sauté the chicken breasts for 3 to 5 minutes on each side, or until browned. Do not overcook. Transfer the chicken pieces to a heated platter and keep warm.
Remove any excess fat from the pan. Over medium heat sauté the shallots briefly. Add the wine, cream, and stock; bring to a boil, reduce the heat to medium-low and cook until the sauce has thickened.
Whisk in the mustard, combining well. Whisk in the remaining 2 tablespoons of butter, one at a time.
Return the chicken to the sauce and heat through for 5 to 10 minutes. Place the chicken breasts on individual plates, spoon the sauce over each, and top with a twist of the pepper mill.

Chicken divan

Serves: 8

Preparation time: 15 minutes

Cooking time:40 minutes

Ingredients

1 pound broccoli
5 cups cooked chicken
2 10-ounce can chicken soup
1 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon powdered ginger
1 cup heavy cream
1/2 cup grated cheddar cheese
1 cup white bread crumbs
2 teaspoons butter

preparation

Clean, wash and cut broccoli into medium pieces. Cook lightly in boiling water. Drain well.
Cover the bottom of a casserole dish with broccoli. Cover broccoli with the diced chicken.
In a separate bowl, mix chicken soup, mayonnaise, lemon juice, cream and ginger. Spread over chicken. Top with the cheddar cheese. Brown bread crumbs with butter.
Sprinkle over top of chicken. Bake at 350 degrees for about 30 minutes or until bubbly and brown.

Chicken liver mousse

Serves: 10

Preparation time: 30 minutes

Cooking time:15 minutes

Ingredients

12 ounces chicken livers
2 ounces butter
1 cup chopped onion
1 clove minced garlic
1 cup milk
1 ounce dry sherry wine
1/8 teaspoon curry powder
1/2 teaspoon thyme
2 bay leaves
3/4 cup strong aspic
1/4 teaspoon hot pepper sauce
1 teaspoon salt
1/2 cup heavy cream .

preparation

Remove connective tissue from the liver. Melt butter in a sauté pan, add onions and garlic and sauté until soft and translucent.
Add all other ingredients except cream. Cook covered for 10 minutes, stirring occasionally. Remove from heat and cool for 5 minutes. Whip cream to medium stiffness. Remove bay leaves from liver mixture. Puree the liver mixture in a food processor until smooth.
Pour into a large bowl and fold in the whipped cream.
Immediately pour into molds and chill.
Dip molds in hot water and unmold chicken liver mousse. Serve as hors d'oeuvre or appetizers

Chicken salad and avocados

Serves: 8

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

6 tablespoons vinegar
1 tablespoon gin
4 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon white pepper

6 cooked chicken breasts or chicken thighs
2 ripe avocados
2 teaspoons lemon juice
8 slices blanched and peeled tomatoes
4 teaspoons sour cream
1 bunch watercress

preparation

Combine vinegar, gin, olive oil, salt, sugar, and pepper. Skin, bone, and cube the chicken.
Marinate in dressing for 10 to 15 minutes. Peel avocados and cut into wedges; season to taste with salt pepper, and lemon juice.

Spoon marinated chicken on each plate; decorate with wedges of avocado, tomato slices, dollops of sour cream or creme fraiche, and watercress.

Chicken terrine

Serves: 12

Preparation time: 40 minutes

Cooking time:1 hour 30 minutes

Ingredients

8 ounces skinned chicken breast
2 egg whites
4 ounces light cream
1 1/2 teaspoons salt
1 teaspoon chopped dill
1 teaspoon chopped basil
1/4 teaspoon white pepper
8 ounces cubed carrots
4 ounces cubed zucchini
4 ounces cubed artichokes
4 ounces julienne cèpes
8 ounces spinach leaves
8 ounces julienne red peppers

preparation

Bone and grind chicken breasts. Place in a cold food processor and purée to a fine paste. Add slowly the chilled cream. Mix in dill, salt, pepper and basil. Refrigerate.
Cook carrots till tender then cool in ice cold water and drain. Boil zucchini, diced artichokes al dente in separate pots. Blanch spinach in boiling water. Shock in ice water and drain well. Cut into julienne. Fold all vegetables into chicken mixture.
Line a 12 inch terrine with plastic wrap.
Fill with mixture. Press well. Cover.
Bake in a water bath in a 300 degree oven. Bake to an internal temperature of 150 degrees.
Cool and refrigerate. Slice and serve with green salad.

Chicken with portobello mushroom sauce

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour

Ingredients

2 large portobello mushrooms, stems discarded
2 tablespoons olive oil
salt and freshly ground pepper to taste
8 medium boneless chicken breast halves with skin
1 medium sliced onion, sliced
1 cup dry white wine
1/2 cup chicken stock
1/2 cup heavy cream

preparation

Preheat oven to 425 degrees.
Arrange the mushrooms stem sides down on a baking sheet.
Brush the mushrooms with 1 tablespoon olive oil and season with salt and pepper.
Roast for about 10 minutes or until tender. Slice the mushrooms thinly. Reserve. Heat the remaining oil. Season the chicken with salt and pepper. Cook the chicken breasts over moderate heat with onion, or roast the chicken breast with onion in a roasting pan until done. Pour off fat. Transfer chicken to a plate and keep warm. Add the wine to the skillet or pan.
Reduce over high heat for 5 minutes. Add chicken stock. Reduce by half. Add the cream, and continue to boil for 5 minutes. Stir in the sliced mushrooms. Season with salt and pepper.
Set the chicken breast or slice chicken breast on plates or a platter. Spoon the sauce over and serve with potato and fennel hash.

Chiffon mincemeat pie

Serves: 8

Preparation time: 40 minutes

Cooking time:15 minutes

Ingredients

1 recipe never fail pie crust, baked

1 cup mincemeat
1 teaspoon lemon juice
1/2 cup brandy
1 envelop unflavored gelatin
3 egg yolks
2 teaspoons sugar
1/4 teaspoon salt
1 teaspoon grated lemon rind
2/3 cup milk
3 egg whites
1/4 teaspoon cream of tartar
2 teaspoons sugar
1 cup heavy cream
1/4 cup chopped candied cherries

preparation

In a medium saucepan, combine mincemeat, lemon juice, Brandy and gelatin. Let stand for 5 minutes. Heat to dissolve gelatin.
In a double boiler, combine egg yolks, sugar, salt, lemon rind, and milk. Stir until thickened. Combine with mincemeat mixture. Chill on ice. Spoon into pie crust.
Whisk egg whites with cream of tartar. Gradually add sugar, and whisk until firm peaks appear.
Whip cream until firm.
Fold into egg white mixture together with candied cherries. Top pie with cream mixture.
Brown in 450 F. oven.

Chocolate almond cake

Serves: 8

Preparation time: 50 minutes

Cooking time:20 minutes

Ingredients

for the COCOA SPONGE CAKE:
1 teaspoon unsalted butter
1 teaspoon all purpose flour
4 egg whites
1/2 cup sugar
4 egg yolks
1/2 cup all purpose flour sifted together with 1/4 cup cocoa powder
for the cocoa syrup:
1/4 cup sugar
1 1/2 teaspoons cocoa powder

for the chocolate mousse filling:
10 ounces bittersweet chocolate
2 cups heavy cream, whipped until stiff
1/2 cups sliced almonds, toasted
3 ounces chocolate for curls

preparation

the cocoa sponge cake:
Preheat oven at 350 degrees. Butter and flour an 8-inch springform pan. With an electric mixer, beat the egg whites, slowly adding the sugar, and continue to whip until stiff.
Beat in the egg yolks, then gradually fold in the flour sifted together with cocoa powder. Pour the batter into the cake mold and bake for 15 to 18 minutes Remove from heat and unmold on a pastry rack to cool.
For the cocoa syrup:
Bring 1/4 cup of water, sugar, and cocoa powder to a boil in a small pot. Remove from heat and set aside.
For the chocolate mousse filling:
Melt the chocolate in the top of a double boiler. Cool until warm to touch. Fold in the whipped cream until smooth.
To assemble:
Place the cake on a round cake circle.
Split the cake horizontally into 2 equal disks with a serrated knife. Brush the bottom disk with half of the cocoa syrup.
Spread half of the chocolate filling over the cake, then sprinkle with half of the almonds. Cover with the top disk.
Repeat the same process with the syrup, filling, spreading some filling around the sides.
Decorate the sides with almonds, and the top with chocolate curls.

Chocolate and raspberry fontaines

Serves: 12

Preparation time: 40 minutes

Cooking time:10 minutes

This recipe comes from the restaurant Daniel in New york City .
Crispy phyllo packages stuffed with warm, bittersweet chocolate ganache topped with raspberries. The recipe can be prepared 6 to 8 hours in advance.

Ingredients

Ganache:
7 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
4 teaspoons raspberry brandy (eau de vie de framboise)
1/2 cup confectioners' sugar
8 sheets phyllo dough, 10 by 20 inches
1/2 cup sweet butter, melted
1 recipe cocoa sponge cake (see recipe) or commercial pound cake
1 pint raspberries

preparation

Ganache:
Place the chocolate in a bowl. Bring the cream to a boil in a small saucepan and pour over the chocolate. Stir to melt.
Add 2 tablespoons of the raspberry brandy, and combine until smooth. Set the chocolate ganache to cool.
Syrup:
Combine 1/3 cup of water in a small pot; add confectioners' sugar and stir until dissolved. Add the remaining 2 tablespoons of the raspberry brandy. Remove the syrup from heat.

Cut the cocoa sponge cake or commercial pound cake into 12 disks 2 1/2 inches in diameter and 1/2 inch thick with a cookie cutter.
To assemble:
spread 1 sheet of phyllo dough on a work surface, brush with a tin coating of the melted butter, dust with sifted confectioners' sugar, and cover with a second sheet.
Brush with melted butter again and dust with sugar. Cut the rectangular phyllo dough into 3 equal strips, about 6 1/2 inches wide by 10 inches long.
Place a disk of chocolate cake in the center of each strip and moisten each disk with a little of the raspberry syrup. Cover each disk with a generous spoonful of the ganache and place 8 to 10 raspberries on top.
First, fold one end of the phyllo dough over the raspberries and then the other, tucking under to form a small closed purse fully encasing the chocolate and the raspberries.
Repeat this process until you have made 12 packages.
Brush each one with butter and refrigerate (or freeze) until ready to bake.
Preheat oven to 400 degrees. Place the packages on a greased baking sheet and sprinkle with more sugar.
Bake for 8 to 10 minutes or until lightly browned. Keep warm.
Top each fontaine with the remaining raspberries and serve hot

Chocolate bavarian cream pie

Serves: 10

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

10

For the crust:
1/4 cup sugar
1 cup cracker crumbs
1 teaspoon cocoa
1/3 cup butter, melted

For the filling:
8 ounces semi sweet chocolate
1 envelop unflavored gelatin (or 3 large sheets)
1/4 cup cold water
3/4 cup sugar
8 egg yolks
2 cups scalded milk
2 cups heavy cream

Garnish:
whipped cream
chocolate shavings

preparation

Crust:
Combine first 4 ingredients. Press mixture on bottom of a 9 inch pie pan . Refrigerate.

Filling:
Melt chocolate over a double boiler. Dissolve gelatin in cold water. If using gelatin sheets, immerse in cold water.
Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour into saucepan.
Stir with a wooden spoon over low heat until the mixture coats the back of the spoon.
Do not boil. Stir in the gelatin and melted chocolate. Strain into a bowl. Cool mixture.
Whip the heavy cream to a medium peak. Fold 2/3 into the cool chocolate custard. Save remaining for garnish.
Pour into prepared pie. Refrigerate for 2 hours.
Decorate with whipped cream and chocolate shavings.

Chocolate bavaroise

Serves: 10

Preparation time: 30 minutes

Cooking time:8 minutes

Ingredients

8 ounces semi sweet chocolate
1 envelop unflavored gelatin ( or 3 large sheets)
1/4 cup cold water
3/4 cup sugar
8 egg yolks
2 cups scalded milk
2 cups heavy cream

For chocolate sauce:
4 ounces semi sweet chocolate
1 cup heavy cream

preparation

Melt chocolate over a double boiler. Dissolve gelatin in cold water. If using gelatin sheets, immerse in cold water.
Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour in saucepan.
Stir with a wooden spoon over low heat until the mixture coats the back of the spoon.
Do not boil. Stir in the gelatin and melted chocolate. Strain into a bowl. Cool mixture.
Whip the heavy cream to a medium peak. Fold in the cool chocolate custard. Pour in a decorative mold. Refrigerate for 2 hours.
Unmold and serve with chocolate sauce around bavaroise.
Chocolate sauce:
combine cream and chocolate. Stir over low heat to melt. Cool

Chocolate cranberry mousse pie

Serves: 8

Preparation time: 40 minutes

Cooking time:15 minutes

Ingredients

Crust:
1 cup Graham cracker crumb
1/4 cup sugar
2 tablespoons melted butter
1 teaspoon cocoa

1/2 cup semi-sweet chocolate chips
2 cups whipping cream
6 ounces white chocolate, chopped
1 teaspoon grated orange peel
1 cup whole berry cranberry sauce

preparation

Crust:
Preheat oven to 350 degrees.
Combine first 4 ingredients. Place in a food processor until fine. Press on bottom and sides of a greased 9 inch pie plate.
Bake for 10 minutes. Set aside to cool.
In a mixing bowl, combine chocolate chips and 2 tablespoons cream.
Microwave to melt chocolate or heat over medium heat to melt. Spread chocolate mixture in bottom of pie crust.
Refrigerate until chocolate is set.
Melt white chocolate with 1/4 cup of the cream in microwave or over low heat. Stir until smooth. Refrigerate to cool.
Beat remaining cream in an electric mixer until stiff peaks form. Fold 1 cup of the whipped cream into white chocolate mixture until blended.
Fold remaining cream and orange peel into mixture; blend well. Spoon of the whipped cream mixture over chocolate mixture. stir cranberry sauce by spoonfuls over whipped cream to swirl.
Repeat with another of the whipped cream to swirl. Repeat with another of the whipped cream mixture and remaining cranberry sauce.
Spoon or pipe remaining of the whipped cream mixture around edge of pie.
Refrigerate for 6 hours or until firm.

Chocolate icing in a flash

Serves: 12

Preparation time:10 minutes

Ingredients

8 ounces semi sweet chocolate, melted
1/2 milk
2 cups whipping cream

preparation

In a mixing bowl, combine hot melted chocolate with milk. Mix well. Whip the cream until medium thick.
Gradually pour in the chocolate mixture. Whisk cream at speed until smooth. Refrigerate until ready to use.

Chocolate mocha torte

Serves: 14

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

For the pecan layer:
2 1/2 cups pecan pieces
1/2 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted

For the chocolate fudge layer
8 ounces semisweet chocolate, chopped
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons light corn syrup

For the mocha layer:
5 eggs at room temperature
1 1/2 cups light brown sugar
5 ounces unsweetened chocolate
2 teaspoons cornstarch
2 teaspoons instant coffee powder
1 cup (2 sticks) unsalted soft butter

Frosting:
2 1/2 cups heavy cream
3 ounce package instant vanilla pudding
2 tablespoons instant coffee powder
3/4 cup confectioner's sugar
Chocolate coffee beans

preparation

the pecan layer:
Butter the bottom and sides of a 10-inch spring form pan.
Chop pecans finely in a food processor. Combine with sugar, salt, and butter. Press the mixture evenly over the bottom of the pan. Bake 15 minutes at 350 degrees. Cover with plastic wrap, and refrigerate for an hour.

The chocolate fudge layer:
Melt chocolate and cream over a double boiler. Stir in the butter and corn syrup. Transfer mixture to a bowl.
Allow to cool, then spread over the pecan layer. Cover and refrigerate for an hour.

The mocha layer:
Combine eggs, sugar and cornstarch in a saucepan. Whisk over medium heat until thick and bubbly.
Remove from heat. Add the chocolate, and stir to melt. Dissolve the coffee in a tablespoon of hot water.
Add to the chocolate mixture. Blend in the butter. Spread mixture over the fudge layer. Cover and refrigerate for an hour or until very firm.

Frosting:
Whip the cream with the instant pudding until thick and firm. Gradually mix in the confectioner's sugar.
Dissolve the coffee in a tbsp of hot water. Cool coffee and blend in the whipped cream.

Remove the sides of the spring form. Frost the sides of torte with the mocha cream. Using a pastry bag fitted with a large star tip (such as ateco #4), pipe the remaining whipped mocha cream over the cake. Decorate with chocolate coffee beans

Chocolate mousse

Serves: 12

Preparation time:30 minutes

Cooking time:10 minutes

Ingredients

10 ounces semi sweet chocolate
1/2 cup sugar
1/2 cup water
6 egg yolks
2 cups heavy cream
6 egg whites
1/4 teaspoon cream of tartar
1/4 cup Cognac (optional)

preparation

Melt semi sweet chocolate over a double boiler. Combine sugar and water in a saucepan. Boil to a temperature of 225 degrees. Beat egg yolks in an electric mixing bowl until creamy.
Gradually pour hot syrup over egg yolk mixture while whisking. Continue mixing until cool.
In a mixing bowl, whip heavy cream to a firm consistency. Fold cream and chocolate into the egg yolk mixture.
In a mixing bowl, whip egg whites with cream of tartar to a medium stiff consistency. Fold into chocolate mousse together with the cognac. spoon mousse into a clear glass serving bowl or into individual serving glasses. Refrigerate at least 2 hours before serving.
Garnish with whipped cream and chocolate curls.

Chocolate mousse filling

Serves: 10

Preparation time: 30 minutes

Cooking time:12 minutes

Ingredients

16 ounces semi sweet chocolate
4 ounces sugar
1/2 cup water
7 egg yolks
1/4 cup Cognac
2 cups heavy cream

preparation

Chocolate mousse with honey popcorn

Serves: 6

Preparation time: 30 minutes

Cooking time:15 minutes

A fun dessert for children.

Ingredients

For the honey popcorn:
1/4 cup popcorn kernels
1/2 cup sugar
2 teaspoons honey
2 teaspoons corn syrup
3 teaspoons water

For the chocolate mousse:
8 ounces Swiss milk chocolate
2 1/2 teaspoons vegetable oil
1 cup heavy cream

preparation

For the honey popcorn:
Pop the corn in a microwave oven. Combine the sugar, honey, corn syrup, and water in a heavy-bottom saucepan. Cook over medium heat until the sugar is caramelized to a light brown color.
Add to popcorn and stir to coat. Spread popcorn onto wax paper to cool. When cool, break the honey popcorn into small pieces.
For the chocolate mousse:
Microwave the chocolate with the oil for about 2 minutes to melt. Whisk in 1/4 cup of the cream. Whip the remaining cream to a medium peak. Fold into the chocolate mixture. Fold 3/4 of the honey popcorn into the mousse. Garnish with the remaining popcorn. Refrigerate for several hours.

Chocolate pâté

Serves: 10

Preparation time: 25 minutes

Cooking time:10 minutes

Ingredients

16 ounces semi sweet chocolate
4 ounces sugar
1/2 cup water
7 egg yolks
1/4 cup Cognac
1 cup heavy cream

Mocha creme:
8 large egg yolks
3/4 cup sugar
2 cups milk
1 teaspoon espresso instant coffee
1 teaspoon water
1 teaspoon vanilla extract

preparation

Melt semi sweet chocolate over a double boiler. Combine sugar and water. Boil to 240 degrees.
Beat egg yolks until creamy. Pour hot syrup over yolks while beating continuously at medium speed until cool. Add cognac. Mix.
Whip cream until stiff. Fold cream into egg mixture. Add chocolate and fold thoroughly.
Spoon in a loaf pan with bottom and sides lined with parchment paper.
Cover with plastic wrap and chill for 4 hours or up to 2 days.
Invert on a platter and slice portions onto plate using a warm carving knife. Decorate with fresh fruit and if desired serve with Mocha creme sauce.

Mocha creme:
Beat the egg yolks and sugar until lemony in color. Bring the milk to a gentle boil. Gradually blend into the egg mixture and cook over low heat while stirring constantly with a wooden spoon. The custard should coat the back of a wooden spoon. Do not boil custard as it will curdle.
Strain into a serving bowl. Dissolve coffee in water. Mix coffee and vanilla into custard.stir to cool.
Cover with plastic wrap and refrigerate. May be prepared two days in advance.

Chocolate raspberry tart

Serves: 8

Preparation time:20 minutes

Cooking time:5 minutes

The perfect Valentine cake

Ingredients

For the chocolate Crust:

1 2/3 cups finely crushed chocolate graham crackers
1/2 cup butter, melted

For the raspberry Coulis:

12 oz fresh raspberries
3 tablespoons granulated sugar
2 teaspooons lemon juice

Chocolate Filling:

1 1/2 cup heavy cream
1 lb bittersweet chocolate
1 teaspoon vanilla extract
1/4 teaspoon salt

preparation

For The Crust: Preheat the oven to 350 F. Crush the graham crackers in a food processor until it’s fine and resembles coarse sand. Set aside. Melt the butter in a large mixing bowl, and then stir in the crushed graham crackers, mixing until well combined. Press the crust into a tart pan, and bake for 7-9 minutes or until set. Remove from oven and allow to cool while assembling the chocolate filling and raspberry coulis.

For The Raspberry Coulis: Combine the raspberries, sugar and lemon juice in a saucepan over medium heat. Bring the mixture to a low boil, about 5 minutes. Once the mixture reaches a boil, remove from heat. Blend with an immersion blender, or transfer to a blender. Blend until smooth. Strain the mixture through a fine mesh sieve to remove seeds, and set aside.

For The Chocolate Filling: Heat the heavy cream and chocolate together in a mixing bowl in the microwave at 15 second increments, or until the chocolate is fully melted and smooth. Stir in the vanilla extract and salt.

Assembly: Pour 1 cup of the raspberry coulis into the bottom of the crust, making sure it coats the crust evenly. Spoon the chocolate filling evenly on top of the raspberry layer. Transfer to the fridge, and allow to chill for at least 2 hours, and up to overnight. Top with fresh raspberries just before serving, and serve with extra raspberry coulis drizzled on top.

Chocolate truffles

Serves: 10

Preparation time: 40 minutes

Cooking time:5 minutes

Ingredients

8 ounces good-quality semisweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons liqueur such as Cognac or Grand Marnier or plain vanilla extract
1/2 cup unsweetened cocoa, sifted

preparation

Place chocolate in a bowl.
Bring cream to a boil in a small, heavy saucepan. Pour cream over chocolate.
Let stand for 3 to 5 minutes; gently stir until smooth. Add liqueur and stir to combine.
Cover with plastic wrap and refrigerate until firm, at least 2 hours. Sift cocoa over a baking sheet.
To shape the truffles use one of the following methods:

1. Using a measuring spoon, scoop up 1 teaspoon of chocolate, and roll into a ball about 3/4 inch across. Drop into cocoa; roll each truffle in cocoa to coat.
2. using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets. Freeze until firm, about 15 minutes. Drop into cocoa; roll each truffle in cocoa to coat.
Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.

Choconut chippers

Serves: 24

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

3/4 cup sugar
3/4 cup firmly packed brown sugar
1/4 cup oil
1 teaspoon vanilla
2 egg whites or 1 whole egg
1 (5-oz) pkg. chocolate fudge pudding and pie filling mix (6-serving size; not instant)
1 (8-oz.) container dairy sour cream
2 cups all-purpose flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pecans
1 (12 oz.) pkg. (2 cups) semi-sweet chocolate chips

preparation

Heat oven to 375 degrees. Grease cookie sheets. In large bowl, combine sugar, brown sugar, oil, vanilla, egg whites, pudding mix and sour cream at low speed until moistened; beat 2 minutes at medium speed. Add flour, rolled oats, baking soda and salt; mix at low speed until blended.
Blend in pecans and chocolate chips.
(Tip: If dough is too soft, cover with plastic wrap and refrigerate about 1 hour, or stir in an additional 1/4 cup flour for easier handling.)
Drop by rounded tablespoonfuls 2 inches apart onto greased cookie sheets.
Bake at 375 degrees for 6 to 7 minutes or until set. Do not overbake. Cool 1 minute; remove from cookie sheets.

Choux pastry swans

Serves: 8

Preparation time: 30 minutes

Cooking time:25 minutes

Ingredients

1 cup water
1/2 cup butter
1 cup flour
4 large eggs

FOR THE FILLING:
2 cups whipping cream
1/2 confectioner's sugar
1 tablespoon instant vanilla pudding

preparation

Preheat oven to 400 degrees. Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once.
Stir vigorously over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat.
Beat eggs in thoroughly, one by one. Beat mixture until smooth.

SHAPING THE SWANS:
Bodies:
Spoon cream puff mixture into a pastry bag fitted with a plain 1/2-inch tip. Pipe 8 mounds of dough, the equivalent of a tablespoon onto ungreased baking leaving 3 inches apart.
Flatten each mound slightly with a fork dipped in water. Bake for 15 minutes. Reduce the oven to 350 degrees and continue baking until the choux puffs are golden brown and sound hollow when tapped. Cool on rack.

Heads and Necks:
Increase oven temperature to 400 degrees.
Fit a pastry bag with a small plain tip, pipe S-shaped figure shapes, each about 2 inches long on a baking sheet. Bake for about 8 minutes. Reduce the heat to 350 degrees. Bake for 5 to 6 minutes longer. Cool on rack.
FILLING:
In an electric mixer, whip the cream with sugar and instant vanilla pudding until stiff.

TO ASSEMBLE SWANS:
To make wings, slice the top off each body with a serrated knife. Cut each top in half, lengthwise; set aside.
Pipe the filling into the cavity of each choux puff, finishing about 2 inches above the top of pastry.
Insert two wings, rounded edges down, into the center of each cream filling, so that they form a V-shape. Insert the S-shaped neck into the cream.

Cinnamon ice cream with satin cinnamon chocolate sauce

Serves: 6

Preparation time: 1 hour

Cooking time:10 minutes

Ingredients

Cinnamon Ice Cream
1 cup whole milk
1 cup whipping cream
two 6-inch cinnamon sticks, broken into pieces
4 egg yolks
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
pinch salt

SATIN CINNAMON CHOCOLATE SAUCE

8

8 ounces semi-sweet chocolate
1/2 cup corn syrup
1/4 cup milk
1 teaspoon ground cinnamon
2 teaspoons sweet butter

preparation

In a medium saucepan, bring the milk, cream and cinnamon sticks to a boil. Remove from heat and cover. Leave 30 minutes to infuse, then strain. Meanwhile, whisk the egg yolks, sugar, ground cinnamon and salt until thick and the sugar dissolves.
Whisk in the strained milk and cream mixture. Pour into a clean saucepan and cook over a low heat, stirring until slightly thickened or the mixture reaches 176°F (82°C). Do not boil. Strain immediately into a bowl set over ice and stir until cool. Refrigerate until cold.
Churn in an ice-cream machine.

SATIN CINNAMON CHOCOLATE SAUCE

Combine chocolate, corn syrup, milk and cinnamon in a saucepan. Bring to a boil over medium heat for a minute, while stirring constantly. Remove from heat and stir in the butter.
Can be refrigerated for a week. Serve with ice cream.

Cod with lemon parmesan cream

Serves: 4

Preparation time:20 minutes

Cooking time:20 minutes

Cheese variation: Replace the parmesan with pecorino or gruyere to vary the flavors.
Lemon alternative: Add a pinch of Espelette pepper or hot pepper to the sauce for a spicy touch that enhances the freshness of the lemon.

Ingredients

4 cod fillets (about 5oz (150 g) each)
3 oz (100 g) grated parmesan
200 ml thick crème fraîche
1 lemon (juice and zest)
1 tablespoon olive oil
1 teaspoon mustard
1 clove garlic, chopped
Salt, pepper

preparation

1. Prepare the cod:
Preheat your oven to 180°C (thermostat 6).
In a frying pan, heat a tablespoon of olive oil over medium heat.
Season the cod fillets for 2 to 3 minutes on each side, just to brown them lightly.
Carefully transfer the fish to an ovenproof dish and set aside.

2. Prepare the parmesan and lemon sauce:
In a small saucepan, heat the crème fraîche over low heat.
Add the grated parmesan, chopped garlic, mustard and lemon juice. Mix well to obtain a smooth sauce.
Season with salt and pepper to taste.
Let simmer over low heat for about 5 minutes, stirring regularly to prevent the sauce from sticking.
Just before turning off the heat, stir in the lemon zest for a touch of freshness.

3. Oven cooking:
Pour the parmesan and lemon sauce generously over the cod fillets.
Place the dish in the oven and cook for 10 to 12 minutes. Check that the fish is cooked through but still tender.
Once cooked, remove the dish from the oven and let it rest for a few moments before serving.

4. Presentation and serving:
Arrange a cod fillet on each plate, topped with the creamy sauce.
Add a few sprigs of parsley for a touch of color.
Serve with steamed vegetables (broccoli, green beans) or mashed potatoes. For a lighter accompaniment, opt for basmati rice or quinoa.

Tips and variations
Cooking tip: For an even more tender fish, cover the dish with aluminum foil before putting it in the oven.
Cheese variation: Replace the parmesan with pecorino or gruyère to vary the flavors.
Lemony alternative: Add a pinch of Espelette pepper to the sauce for a spicy touch that enhances the freshness of the lemon.
Conclusion
Cod with Lemon Parmesan Cream is a dish that is as beautiful as it is delicious. Its perfect balance between the sweetness of the cod, the creaminess of the sauce and the liveliness of the lemon makes it irresistible. Try this recipe to surprise your loved ones or for a gourmet dinner that requires little preparation. Enjoy!

Coeur a la creme

Serves: 8

Preparation time: 12 minutes

Ingredients

16 ounces cream cheese, softened
1 cup sour cream
2 cups heavy cream
1 teaspoon instant vanilla pudding
1/2 cup superfine sugar

preparation

Mix cream cheese with sour cream until smooth. Whip the cream and instant vanilla pudding until firm. Add sugar then whip until stiff. Fold cream into cream cheese mix. Spoon mixture into a heart-shaped mold lined with cheese cloth. Refrigerate for 2 hours or until set. Unmold on serving dish. Serve with strawberry or raspberry sauce.

Coffee bavarian cream

Serves: 8

Preparation time: 25 minutes

Cooking time:6 minutes

Ingredients

1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup sugar
4 egg yolks
2 cups milk
3 teaspoons instant coffee
2 teaspoons boiling water
2 cups heavy cream

preparation

Dissolve unflavored gelatin in cold water. Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour in saucepan. Stir with a wooden spoon over low heat until the mixture coats the back of the spoon. Do not allow to boil. Dissolve the instant coffee in the boiling water. Stir in the gelatin and coffee in custard. Strain into a bowl. Cool mixture.
Whip the heavy cream to a medium peak. Fold in the cool custard. Pour in a decorative mold. Refrigerate for 2 hours or longer.
To unmold:
dip mold in hot water for a few seconds. Invert onto a serving platter. Serve cold.

Coffee cake cupcakes

Serves: 12

Preparation time:30 minutes

Cooking time:35 minutes

try the batter with cranberries & chopped pecans.
Recipe inspired by Tori Avey toriavey.com/

Ingredients

Streusel Ingredients
1/4 cup brown sugar
1 tsp cinnamon
Pinch of salt
1 cup finely chopped pecans
1 tbsp melted unsalted butter

Cupcake Ingredients
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/4 cup sugar
1/2 cup unsalted butter, room temperature
2 eggs, room temperature
1 cup sour cream or Greek yogurt, room temperature
1 tsp almond or vanilla extract

Glaze Ingredients
1 1/2 cups powdered sugar
2 1/2 tbsp milk
1 tsp vanilla
1 tsp melted butter

preparation

Preheat oven to 325 degrees F.
Streusel
In a small mixing bowl, use a fork to mix together brown sugar, cinnamon, and salt.
Add the chopped pecans and melted butter. Continue mixing with the fork until the sugar and pecans are fully mixed and evenly moistened by the butter. Reserve; this is your streusel topping.
Muffins batter
In a medium bowl, sift together the flour, baking powder, and salt.
Cut the butter into cubes and place them in a mixing bowl. Use an electric mixer on low speed, then medium, to cream the butter for a minute till it becomes light and airy.
Slowly add sugar to the bowl and beat for 2-3 minutes more, increasing the speed gradually and scraping the sides of the bowl with a spatula periodically, until the color becomes lighter and the sugar is fully integrated into the butter.
Beat in the eggs, then the sour cream, then the almond or vanilla extract.
Fold the dry ingredients into the wet and stir till evenly moistened. Do not over-mix.
Line a cupcake tin with paper liners or spray with nonstick cooking spray. Fill each tin halfway with batter. I've found the easiest way to do this is with a small ice cream scoop-- use one small (not heaping) scoop per tin.
Sprinkle 1 1/2 tsp of streusel onto the top of the batter in each tin.
Fill the tins the rest of the way with batter, all the way to the top of the tin (another small ice cream scoop of batter in each tin).
Sprinkle 1-2 tsp of streusel on the top of each cupcake.
Bake the cupcakes for 30-35 minutes till they test clean with a toothpick or skewer. Remove from oven and allow to cool completely before frosting.
Glazing:
When ready to frost, make your vanilla glaze. In a small mixing bowl, sift the powdered sugar.
Add the rest of the glaze ingredients. Use a whisk to mix the ingredients till a creamy frosting forms. You want the consistency of thick honey; if you need a little more moisture, add milk a few drops at a time. Just a drop can take it from a thick honey to a runny texture, so add with care.
Line a glass with a plastic bag, wrapping the edge of the bag around the outer rim of the glass. This will help you fill it with frosting. Use a spatula to scoop the frosting into the bag.
Place cupcakes on top of a piece of parchment paper or paper towels to catch drips.
Work the frosting into the corner of the bag and snip off a small corner with scissors. Gently squeeze and drizzle the frosting in a zig-zag pattern across the top of the cupcakes.
Let the frosting dry for at least 30 minutes to set (it may take longer depending on the weather).

Colcannon cakes

Serves: 2

Preparation time: 20 minutes

Cooking time:20 minutes

Mashed Potatoes with Cabbage

Ingredients

1 1/2 pounds mealy potatoes
3 cups thinly sliced Savoy cabbage
1/4 cup light cream
salt and black pepper to taste
1 cup onion, thinly sliced
2 tablespoons unsalted butter, cut into bits and softened

preparation

1 Peel the potatoes and cut them into 1-inch pieces. In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the cream, the cabbage, and salt and pepper to taste.

2. Fry the onion in the butter over a moderate heat until it is soft and beginning to brown.

3. Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath.

4. Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again.
5. When the bottom is again browned, you will have a crispy top, a crispy bottom, and a crispy layer in the middle.

Cold broccoli soup

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

4 medium potatoes
4 medium chopped onions
1 1/2 quarts chicken stock
2 cups chopped broccoli
1/2 cup heavy cream
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon ground white pepper

preparation

In a soup pot, combine potatoes and onions with the stock. Simmer until the vegetables are tender.
Add the broccoli and continue cooking for 10 minutes. Puree soup in a blender.
Refrigerate for several hours until thoroughly chilled.
At serving time stir in the cream, lemon juice, salt and pepper. Garnish soup with lemon slices

Cold curried chicken

Serves: 4

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

2 cups cooked chicken breasts, cubed
2 teaspoons vegetable oil
1 medium chopped white onion
1 teaspoon curry powder
1 tablespoon tomato sauce
1 teaspoon chopped mango chutney
1/4 cup mayonnaise
1/4 cup cream
1 medium papaya

preparation

Heat the oil and add the onion. Sauté and stir occasionally, until soft. Add curry powder, tomato sauce and chutney.
Mix and remove from heat. Mix in the mayonnaise. Whip the cream to soft peaks. Stir in the curry sauce. Season to taste with salt and pepper.
Place the chicken pieces on a serving dish. Cover with the sauce and garnish with papaya slices.

Cold mango soufflé

Serves: 4

Preparation time:20 minutes

Cooking time:10 minutes

Ingredients

3/4 cup Mango puree

for garnish Mangoes chopped

2 Eggs

1/2 cup Castor sugar

1 tablespoon Vanilla essence

1 tablespoon Gelatin mixed in water

1/4 tablespoon Lemon juice

1 cup Whipped cream

for dusting Icing sugar

for garnish Fresh mint sprigs

preparation

Separate egg yolks from whites and put into 2 separate bowls.

Heat sufficient water in a deep non-stick pan, keep a mixing bowl over it, Put the egg yolks, ¼ cup castor sugar and vanilla essence into the bowl and cook whisking continuously till the mixture is smooth.

Add gelatin and whisk well. Remove from heat and set aside.

Take egg white in another mixing bowl, add lemon juice and whisk. Add remaining castor sugar and whisk till fluffy.

Add mango puree to egg yolk mixture and whisk well. Fold in egg white mixture till well incorporated.

Add whipped cream and fold in gently.

Line individual ramekin moulds from outside with parchment paper collar and pour soufflé mixture into each. Refrigerate overnight or till set.

Dust icing sugar on top, garnish with chopped mangoes and mint sprigs and serve immediately.

Cold poached salmon steaks

Serves: 6

Preparation time: 15 minutes

Cooking time:8 minutes

Ingredients

6-8 ounce salmon steaks
1 gallon court bouillon
1 cup grated cucumber
1 cup sour cream
1 teaspoon minced scallion
1 1/2 teaspoon lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh dill

preparation

Poach salmon steaks in court bouillon. Chill salmon. Remove skin and bones.
PRESENTATION
Arrange salmon on plates or platter.
To make the sauce:
Squeeze out water from the grated cucumber.
Combine with the remaining ingredients, except dill. Spoon sauce over salmon. Sprinkle with chopped dill.

Cold salmon mousse

Serves: 8

Preparation time: 30 minutes

Salmon mousse can also be used as a filling in various garnishes for seafood dishes or in barquettes, tomatoes, cucumbers, artichoke bottoms, or mushroom caps.

Ingredients

1 1/2 tablespoon unflavored gelatin
1/2 cup cold water
1/2 cup mayonnaise
to taste, salt, ground white pepper
1 teaspoon white wine worcestershire
1/4 teaspoon cayenne or hot pepper
2 teaspoons dill, chopped
1/4 teaspoon paprika
1 tablespoon fresh lemon juice
2 cups cooked salmon
1 cup heavy cream

preparation

Use finely flaked poached fresh salmon or canned salmon, skin and bones removed.
In a large mixing bowl, dissolve the gelatin in the water. Set aside for 5 minutes. Heat the gelatin over low heat while stirring. to melt the gelatin. Cool to room temperature.
Whisk melted gelatin in the mayonnaise, salt, ground white pepper, white wine worcestershire sauce, cayenne or hot pepper, chopped dill, paprika, and lemon juice. Refrigerate the mixture for 15 to 20 minutes or until it begins to thicken lightly.
Blend the salmon in a food processor. Whip the cream until thick and fluffy. Fold the salmon and cream into the gelatin mixture.
Transfer the mousse to a large decorative mold or individual molds and refrigerate for 3 to 4 hours to set.

PRESENTATION
Dip the mold or molds in warm water for a few seconds. Invert on a cold platter or individual plates. Garnish with sliced tomatoes, sliced cucumbers, and lemon wedges.
The salmon mousse can also be served as an hors d'oeuvre with toasts or crackers.

Corn and jalapeno pancakes with tomato salsa

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

2 cups fresh or canned corn kernels
3 fresh jalapeno chili peppers seeded and minced
2 cloves garlic finely chopped
1 red bell pepper seeded deribbed and finely diced
6 green onions white part and 2 inches of the tender green tops thinly sliced
2 eggs
1 1/4 cups flour
1/2 cup cornmeal
1 teaspoon baking powder
salt to taste
2 tablespoons fresh lime juice
1 1/2 cups milk
freshly ground pepper

FOR THE TOMATO
1 1/2 cups diced tomatoes
1/4 cup finely chopped red onion
1 fresh jalapeno or serrano chili pepper seeded and minced
2 tablespoons fresh lime juice
5 tablespoons chopped fresh cilantro
to taste salt and freshly ground pepper
1/3 cup vegetable oil
1 1/4 cups sour cream

preparation

Cook corn kernels in lightly salted water for 1 minute. Drain, transfer to large bowl and cool. Add the chili peppers, garlic, bell pepper and green onions, mix well and set aside.
In a mixing bowl, whisk the eggs, flour, cornmeal, baking powder, 1 teaspoon salt and the lime juice. Add the milk and mix well to form a smooth batter.
Add to the corn mixture and stir to mix. Season to taste with more salt if needed, and pepper. Let stand at room temperature for 30 minutes.
To make the tomato salsa, stir together the tomatoes, red onion, chili pepper, lime juice, cilantro and salt and pepper to taste.
In a large frying over medium heat, warm 2 tablespoons of the oil.
Working in batches, spoon the batter into the pan to form pancakes 3 inches in diameter; do not crowd the pan. Cook, turning once, until golden brown on both sides.
Transfer to paper towels to drain. Repeat with the remaining batter, adding oil as needed to prevent sticking.
Place the pancakes on a platter or individual plates and top with the sour cream and salsa.

Corn pudding

Serves: 8

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

1 16-oz can whole kernel corn, drained
1 16-oz can cream-style corn
1 teaspoon melted butter
1 teaspoon salt
1 teaspoon sugar
2 teaspoons cornstarch
5 eggs
1 cup milk
1 cup heavy cream
bread crumbs

preparation

Preheat oven at 300 degrees.
Combine the whole and cream corn, butter, salt, and sugar.
In a separate bowl, beat the eggs lightly, and whisk in the milk and cream. Combine with the corn mixture.
Pour into a well greased shallow baking dish, no more than 3/4 full. Bake for 40 to 50 minutes or until center is firm.
Note: bread crumbs may be sprinkled over top of pudding half way during the baking process.

Corned beef and swiss cheese bagels

Serves: 4

Preparation time: 10 minutes

Coleslaw from the deli simplifies this sandwich preparation.

Ingredients

1/4 cup light sour cream
3 tablespoons sweet honey mustard
4 light rye, plain or egg bagels, split
Leaf lettuce
1/4 pound thinly sliced deli corned beef
1/2 pint deli coleslaw, well drained
4 (3/4-ounce) slices Swiss Cheese
4 thin green bell pepper rings

preparation

Combine sour cream and mustard in small bowl. Spread mustard mixture onto cut-sides of bagels.
Layer bottom half of each bagel with lettuce leaf, 1/4 corned beef, 2 to 3 tablespoons coleslaw, 1 slice cheese and 1 green pepper ring.
Top each with remaining bagel half.

Cream of asparagus soup

Serves: 8

Preparation time: 15 minutes

Cooking time:10 minutes

This soup is delicious hot or cold

Ingredients

4 tablespoons unsalted butter
2 cups chopped yellow onions
3 tablespoons flour
2 quarts chicken stock
2 pounds asparagus spears
1/2 cup light cream

preparation

Melt the butter in a large pot and simmer the onion until very soft. Add a little water to steam onion and avoid browning. Stir often.
Stir in flour to blend. Add chicken stock. Whisk and bring to a boil. Simmer soup for 10 minutes.
Meanwhile, trim the asparagus spears, discarding the tough woody ends. Wash and chop spears into 1/2-inch pieces and cook in salted boiling water until tender. Drain and cool under cold water.
Place asparagus in a blender, mixing in batches, and puree adding a little water if necessary. Strain asparagus puree through a strainer. Reserve in a bowl.
Cool soup, and puree in a blender. Strain and return to a soup pot.
To serve hot:
At serving time, heat soup and asparagus puree in separate pots.
Just before serving add the green asparagus puree to soup. If serving into individual soup plates, swirl the green puree in soup to get a decorative effect.
To serve cold:
Spoon soup in into individual soup plates, swirling spoonfuls of the asparagus puree into the soup.

Cream of pumpkin soup

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

2 tablespoons butter
2 tablespoons flour
1 tablespoon minced onions
2 1/2 cups chicken stock
2 cups peeled pumpkin, cut into pieces
1 bay leaf
pinch of saffron
1/2 teaspoon lemon juice
1/4 teaspoon nutmeg
to taste salt and pepper
1 cup light cream
1 ounce butter

preparation

In a soup pot, melt butter, add the flour and stir over medium heat for 3 minutes. Mix in the onions and cook for 2 more minutes.
Whisk in the chicken stock. Add pumpkin pieces and simmer for 20 minutes.
Add bay leaf, saffron, lemon juice, nutmeg, salt and pepper.
Puree soup in a blender. Stir in the light cream and butter. Serve hot.

Cream puff wreath

Serves: 12

Preparation time: 3 hours

Cooking time:20 minutes

Making cream puffs is easy. The dough comes together quickly on the stovetop, so be sure to have all of the ingredients ready before you start. For a splash of colour, you can garnish the wreath with fresh bay leaves and sugared cranberries (made by tossing fresh or frozen berries in egg white then granulated sugar).
Recipe adapted
from The Canadian Living Test Kitchen

Ingredients

1 cup (250 mL) water
1 tsp (5 mL) granulated sugar
1/4 tsp (1 mL) salt
1/2 cup (125 mL) unsalted butter, cubed
1 cup (250 mL) all-purpose flour
4 eggs
2 tbsp (30 mL) icing sugar

Peppermint Filling:
1-1/3 cups (325 mL) whipping cream, (35%)
10 oz (283 g) white chocolate, chopped
1 tsp (5 mL) peppermint extract

preparation

Peppermint Filling:
In small saucepan, bring cream to boil; pour over chocolate in heatproof bowl,
stirring until melted. Stir in peppermint extract. Loosely cover and refrigerate until chilled, about 2
hours. Using electric mixer, whisk until thickened and soft peaks form (do not overbeat).

Cream puffs:
In saucepan, bring water, granulated sugar and salt to boil over medium-high heat, stirring. Stir in
butter until melted. Reduce heat to medium-low; add flour all at once and beat with wooden spoon
until dough comes cleanly off side of pan but lightly films bottom of pan.
Transfer to stand mixer with paddle attachment; beat on medium speed for 30 seconds. Beat in
eggs, 1 at a time, beating each until thoroughly incorporated. (Or remove saucepan from heat; with
wooden spoon, beat in eggs, 1 at a time.)
Using piping bag fitted with 3/4-inch (2 cm) star tip, pipe dough, 2 inches (5 cm) apart, into 1-1/2-inch
(4 cm) circles, about 1/2 inch (1 cm) high and dragging tip toward you to create tip of leaf, onto 2
parchment paper-lined baking sheets.
Bake in top and bottom thirds of 400ºF (200ºC) oven, switching and rotating pans after 8 minutes,
until golden, 14 to 16 minutes.
Reduce heat to 350ºF (180ºC); bake until golden brown, 10 to 12 minutes. Turn off heat; open door
slightly and let dry in oven until cool enough to handle. Remove to racks; let cool completely.
Cut each leaf in half horizontally. Spoon filling into each bottom; replace top. To serve, arrange leaves
on large platter with points facing outward to resemble wreath. Dust with icing sugar.

Cream puffs

Serves: 6

Preparation time: 40 minutes

Cooking time:20 minutes

Ingredients

1 cup water
1 tablespoon sugar
1/2 cup butter
1 cup flour
4 large eggs

For filling:
2 cups whipping cream
1/2 cup confectioner's sugar
1 tablespoon instant vanilla or chocolate pudding

preparation

Preheat oven to 400 degrees.
Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once. Stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat. Using an electric mixer, beat eggs in thoroughly, one by one. Beat mixture until smooth. Spoon cream puff mixture into a pastry bag fitted with a plain tube and pipe the equivalent of a tablespoon onto ungreased baking sheet leaving 3 inches apart.
Bake for 15 minutes. Reduce the oven to 350 degrees and continue baking until puffed, golden brown and dry.
FILLING:
Whip the cream with sugar and instant vanilla pudding until stiff. Fill the puffs with cream using a pastry bag fitted with a small plain tube. Other fillings can be used (ice cream, chocolate or vanilla pudding).

Creamed salmon casserole

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

Ingredients

1 1/2 pounds cooked salmon
2 ounces butter
1/2 cup chopped onion
1 tablespoon chopped shallots
8 ounces sliced mushrooms
1/2 cup dry white wine
1 ounce flour
1/2 cup milk
1/2 cup heavy cream
to taste, salt and white pepper
1 tablespoon chopped parsley
1/2 cup breadcrumbs
2 cups cooked rice

preparation

Preheat the oven to 350 degrees.
Break up the salmon. Discard any skin and bones. Set aside.
Melt butter over medium heat in a heavy skillet. Add onion, shallot, and mushrooms and sauté until tender. Add wine and cook to reduce by half. Cool mixture. Add the flour. Stir well. Pour in the milk and cream. Mix well and whisk to make a cream sauce. Season to taste with salt and pepper, and simmer for 5 minutes.
Mix in the salmon and heat through. Spoon salmon mixture in a casserole dish. Sprinkle with parsley, and breadcrumbs.
Bake in the oven for 15 minutes. Serve with the heated rice.

Creamed spinach

Serves: 6

Preparation time: 15 minutes

Cooking time:12 minutes

Ingredients

2 pounds cooked spinach, chopped
to taste salt, pepper, grated nutmeg
5 ounces butter
1 cup heavy cream
12 puff pastry fleurons (crescent-shaped puff pastry)

preparation

In a saucepan, heat the spinach with butter. Season to taste with salt, pepper, and nutmeg.
Meanwhile, boil the cream until it is reduced to half. Arrange spinach in a dome on serving platter.
Pour cream over. Surround with fleurons. Serve hot.

Creamy lemon custards

Serves: 6

Preparation time: 15 minutes

Cooking time:20 minutes

This is a rich and creamy recipe.

Ingredients

1/2 cup sugar
2 large eggs
2 egg yolks
1/2 cup lemon juice
1 teaspoon grated lemon rind
1 cup heavy cream or light cream
raspberries (optional)

preparation

Preheat oven to 350 degrees. Select a roasting pan to fit six 1/2-cup ramekin or custard cups.
In medium bowl, whisk sugar and eggs until a creamy texture appears.
Mix in lemon juice, lemon rind and cream . Set aside.
Divide lemon custard evenly among the five ramekins or custard cups. Pour hot water into roasting pan to come half way up sides of custards.
Bake for about 20 minutes or until set.
Remove custards from pan. Allow to cool slightly. Cover each custard with plastic wrap. Chill until ready to serve.
As an option, garnish with raspberries before serving.

Creamy mashed potatoes

Serves: 6

Preparation time:15 minutes

Cooking time:20 minutes

Ingredients

2 pounds Yukon gold potatoes
1/2 cup heavy cream, light cream or milk
4 ounces unsalted butter, cut into pieces
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

preparation

Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch.
Cover, set over high heat and bring to a boil.
Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs,
approximately 15 to 20 minutes. Drain in a colander.

Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over
the heat until the butter has melted.
Remove from the heat and set a food mill fitted with the smallest die, on top of the pot.
Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine.
Taste and adjust the seasoning, if necessary. Serve immediately.

Creamy pumpkin pie

Serves: 8

Preparation time: 40 minutes

Cooking time:1 hour 15 minutes

Ingredients

Crust:
1 1/2 cups flour
2 teaspoons finely grated orange rind
1/2 teaspoon salt
1/4 cup cold butter, cubed
1/4 cup cold shortening, cubed
1 egg yolk
1 teaspoon vinegar

Filling:
1 14 ounce can pumpkin purée
1 cup packed brown sugar
1 package (4 ounces) cream cheese, softened
1/2 cup whipping cream
2 eggs
1 tablespoon flour
1 teaspoon cinnamon
1 teaspoon vanilla

Topping:
1/2 cup whipping cream, whipped

preparation

Crust:
Combine flour, rind and salt; using pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs. In measuring cup, whisk egg yolk with vinegar; pour in enough ice water to make 1/3 cup. Drizzle egg mixture over flour mixture; toss with fork until dough starts to hold together, adding a little more ice water if necessary.
Form into ball; press into disc. Wrap in plastic wrap; refrigerate for 1 hour. Preheat oven to 375 degrees. On floured surface, roll out pastry to 1/8 inch thickness. Place in 9 inch pie plate, draping loosely . Without stretching, fit into plate. Trim edges to leave 1 inch overhang. Fold edge under and flute. Prick shell all over and refrigerate for 30 minutes.
Gather pastry scraps together and roll out. Using small pumpkin shaped cookie cutter, cut out 11 shapes. Transfer to baking sheet; bake in bottom third of oven for about 12 minutes or until golden. Transfer to rack, let cool. Line pastry shell with foil; fill evenly with pie weights or dried beans. Bake in bottom third of oven for 15 minutes; remove weights and foil. Bake for 10 to 12 minutes longer or until pastry just starts to turn golden. Reduce heat to 350 degrees.
In food processor, purée pumpkin, sugar, cheese, cream, eggs, flour, cinnamon, vanilla, ginger, nutmeg and salt. Pour into pie shell; bake in bottom third of oven for 1 hour or until set in center.
Let cool on rack.
Topping:
Pipe cream into 8 rosettes around edge; top each with pastry pumpkin cookies.

Crême brulée with cherries

Serves: 5

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

2 cups heavy cream
5 egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
1 cup pitted cherries, cooked *
1/2 cup dark brown sugar

preparation

Preheat oven to 350 degrees.
In a medium saucepan, bring the cream to a boil.
In a mixing bowl, beat the sugar and egg yolks until thick and creamy. Gradually stir in the cream. Pour into a saucepan with a thick bottom. Heat over low heat until thick while stirring continuously. DO NOT BOIL. Add vanilla and strain.
Divide cherries evenly between 6 ramequin dishes. Pour custard into cups. Place cups with custard in a pan containing boiling water and bake until center of custard is medium firm. Cool at room temperature for an hour.
Sprinkle brown sugar on top and place under the broiler to brown or use a torch to brown sugar. Serve cold.
* I also use, stewed apricots and peaches for this rich dessert.

Crumble top cranberry bars

Serves: 12

Preparation time: 25 minutes

Cooking time:40 minutes

Cranberry bars are a festive and can be served year-round.
A variety of dried fruits, such as cherries, blueberries etc., can be substituted for the cranberries.

Ingredients

Crust
1 1/2 cups uncooked quick cooking oats
1/2 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup butter, softened
1 teaspoon vanilla

Filling
1 cup sour cream
1/4 cup sugar
1 egg yolk
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla
1 cup sweetened dried cranberries
Topping
1/3 cup coarsely chopped pecans

preparation

Heat oven to 350°F. Spray 9-inch square baking pan with no-stick cooking spray; set aside.

Combine oats, 1/2 cup sugar, flour and salt in large bowl; stir until well mixed. Cut in butter and vanilla with pastry blender or fork until mixture resembles coarse crumbs. Place 1 cup crust mixture into small bowl; set aside.

Press remaining crust mixture into prepared pan. Bake 15-18 minutes or until edges are just beginning to brown.

Meanwhile, combine sour cream, 1/4 cup sugar, egg yolk, lemon zest and vanilla in small bowl; stir until well mixed. Stir in cranberries. Spread filling mixture over hot, partially baked crust.

Stir pecans into reserved crust mixture; sprinkle over cranberry mixture, lightly pressing down onto filling. Bake 35-40 minutes or until edges are golden brown. Cool 30 minutes; refrigerate 2 hours. Cut into bars.

Curried chicken breasts

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

2 pounds boneless chicken breasts
2 teaspoons butter
to taste salt and pepper
1/4 cup chopped shallots
1 teaspoon curry powder
1/2 cup white wine
1 1/4 cups heavy cream

preparation

Remove skin from chicken then cut into 1/2 inch wide strips. Melt butter in a skillet.
Add the chicken pieces. Sprinkle with salt and pepper to taste. Stir often until chicken loses its raw look about 5 minutes. Sprinkle the chicken strips with shallots and curry powder.
Stir well to blend and cook for about 2 minutes.
Transfer the chicken pieces to a bowl.
Add the white wine to the skillet and cook over high heat for 3 minutes.
Add cream to the skillet and cook over high heat until sauce is reduced and starts to thicken.
Add the chicken pieces to sauce. Heat well and serve with hot rice.

Delice au chocolat

Serves: 6

Preparation time: 20 minutes

Cooking time:5 minutes

Ingredients

1 cup whipping cream
8 ounces semi-sweet chocolate
2 bananas
5 ounces cooked meringues
1/4 cup Grand Marnier
2 teaspoons cocoa powder

preparation

Melt chocolate over a double boiler. Whip the cream till it starts to thicken. Gradually add melted chocolate while whisking the cream.
Break the meringue into pieces. Fold into the cream mixture. Slice the bananas, and fold in the cream mixture together with Grand Marnier. The mixture should be thick.
Spoon into a charlotte mold. Freeze for 2 hours. Unmold on platter and sprinkle with cocoa before serving.

Fillet of salmon with sorrel sauce

Serves: 8

Preparation time:20 minutes

Cooking time:30 minutes

Ingredients

1 1/2 pounds salmon fillet, skinned and boned
2 tablespoons butter
2 tablespoons shallots, finely chopped
1/4 cup dry vermouth
1/2 cup dry white wine
1 cup fresh fish stock
1 cup heavy cream
1 tablespoon flour
2 tablespoons fresh sorrel, finely chopped
to taste, salt and freshly ground pepper
juice of half a lemon

preparation

Place the salmon fillet on a flat surface and cut on the bias, against the grain, into 8 slices of equal weight. Place the slices between sheets of freezer paper and gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into thin scallopini.
Melt a tablespoon of butter in a saucepan and add the shallots. Cook for a minute over medium heat. Do not brown shallots. Add the vermouth and wine. Simmer to reduce by half, then add fish stock. Cook for about five minutes, and strain the liquid, through a fine sieve while pressing all solids with the back of a ladle to extract their juices. Discard all solids. Add the cream to the liquid and simmer for 5 minutes.
Blend the remaining tablespoon of butter with the flour. Add bits by bits to the simmering sauce while stirring with a whip. Add the sorrel and cook until wilted. Season with salt and pepper to taste. Stir in the lemon juice. Keep sauce hot.
Using a non stick pan, cook the salmon pieces in the pan until golden on one side. Turn and cook on the other side for about a minute.
PRESENTATION
Spoon equal portions of the sauce in the center of hot plates. Place one piece of the cooked salmon in the center of the sauce. Serve immediately.

Finnish blueberry pie - mustikkapiirakka

Serves: 10

Preparation time:30 minutes

Cooking time:30 minutes

Mustikka means blueberry and piirakka means pie.The berries are the essential ingredient for this pie. You can either use bilberries, wild berries, or frozen blueberries.

Ingredients

Crust
½ cup butter room temperature
½ cup caster sugar
1 large egg
1/2 cup rye flour
1/2 cup all-purpose flour
1 tsp baking powder

Filling
2 cups fresh blueberries
1 cup sour cream
1 large egg
1/4 tsp cardamom
1 tsp vanilla
4 tbsp fine sugar

preparation

Mix the crust ingredients by creaming the sugar and butter.
Mix in the egg then the flour with the cardamom and baking powder.
Butter the inside of the baking dish.
Roll out the dough, then spread it over the prepared dish.
Bake the crust for about 10 minutes.
Then remove the crust and spread the berries over the warm crust.
Mix the sour cream, egg, cardamom, vanilla, and sugar and pour over the berries.
Bake for 25 to 30 minutes.
Remove and allow it to cool before serving. It is best served at room temperature.

Finnish salmon soup

Serves: 6

Preparation time:15 minutes

Cooking time:20 minutes

The Finnish soup is known as lohikeitto.

Ingredients

3 tbsp butter
2 cups thinly leek (only white/lighter part)
1 medium carrot, diced
3 medium potatoes, diced
5 cups fish stock
1 lb salmon fillet, skinned and boned, cut into cubes
3/4 cup heavy cream
1/2 cup dill, chopped
salt and pepper to taste

preparation

Melt the butter in a medium soup pot.
Add thinly sliced leek. Cook until slightly soft.
Add carrot and potatoes. Mix.
Add fish stock. Cover pot with a lid, adjust heat to medium-high, and bring to
a boil.
Adjust heat back to medium-low and simmer soup until vegetables are almost
cooked.
Add salmon cubes and heavy cream. Mix to combine.
Turn the heat back to medium. Cover with a lid and continue cooking for 4 to
5 minutes.
Season by adding salt and pepper. Mix.
Add dill and turn heat off.
Cover with a lid and keep covered for 2 minutes.
Transfer to individual soup plates.
Garnish the soup with more freshly chopped dills, if desired.
Serve hot.

Fondants au chocolat

Serves: 6

Preparation time: 20 minutes

Cooking time:8 minutes

Ingredients

3 tablespoons unsalted butter
6 ounces semisweet chocolate
1 pinch salt
1 tablespoon unsweetened cocoa
2 egg yolks
4 egg whites
1 teaspoon cream of tartar
1 teaspoon cornstarch
2 teaspoons sugar

For the cream:
1/2 cup heavy cream 1 teaspoon confectioners' sugar 1 teaspoon instant vanilla pudding 1 teaspoon vanilla.

preparation

Preheat oven at 400 degrees. Melt the butter in a pot. Add chocolate, salt, cocoa and egg yolks, and mix until smooth. Set aside.
Butter 6 ramequins, 3 inches in diameter. Whip the egg whites with the cream of tartar. Gradually add the cornstarch and sugar. Continue beating until the whites are firm. Fold into the chocolate mixture. Spoon into the prepared molds.
Bake for 6 to 8 minutes.
Top should be firm. Remove from heat and unmold immediately on the center of serving plates. Whip the cream with the sugar, vanilla pudding and vanilla. Pipe a star of whipped cream on each warm cake.

French Canada trifle

Serves: 12

Preparation time: 40 minutes

Cooking time:15 minutes

Ingredients

custard:
5 tablespoons sugar
3 tablespoons cornstarch
3 egg yolks
3 cups milk
1 teaspoon vanilla

trifle:
1 pound cake or equal amounts of genoise or sponge cake
2-4 tablespoons marsala, rum or brandy
1 cup strawberry jam
2 cups fresh raspberries
1 1/2 cups heavy cream
1 tablespoon sugar

preparation

For the custard:
Mix together sugar and cornstarch in a large saucepan. Add egg yolks and whisk to combine; then gradually whisk in milk. Cook over medium-low heat, stirring constantly, until custards thickens to the consistency of thick cream, about 10 minutes. Transfer to a large bowl and add vanilla. Cover surface of custard with plastic wrap to prevent a skin forming, and refrigerate until completely chilled, about 2 hours.
For the trifle:
Cut cake into 2-inch by 1-inch pieces. Arrange a layer of cake in the bottom of a large trifle glass bowl. Sprinkle cake with some of the Marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam. Pour some of the custard over the berries. Repeat layering, ending with custard. Cover with plastic wrap, and refrigerate for at least 3 hours. Remove trifle from refrigerator about 1 hour before serving. Just before serving, put heavy cream and sugar in a large bowl. Beat cream until it holds soft peaks. Do not over beat. Decorate trifle with large dollops of whipped cream.

Fried salmon steaks with white wine sauce

Serves: 4

Preparation time:30 minutes

Cooking time:25 minutes

Ingredients

6-8-ounce salmon steaks
to taste salt and ground white pepper
2 teaspoons olive oil
2 teaspoons butter
2 tablespoons shallots, chopped
1 1/2 cups dry white wine
3/4 cup heavy cream
1 1/2 tablespoon butter, softened
2 teaspoons flour

preparation

Wash the salmon steaks under cold running water. Pat dry. Season with salt and pepper.
Heat the oil and butter in a frying pan and cook the steaks over medium heat for 2 minutes on each side. Add the white wine and simmer for 10 minutes. Transfer the salmon steaks to a platter; cover with foil and reserve in a warm place.
Pour the cooking liquid in the frying pan into a medium saucepan. Add the heavy cream and boil for 5 minutes.
Combine the butter and flour in a small bowl. Mix well to form a paste. Drop pieces of the butter and flour mixture into the boiling liquid. Whisk until the sauce is smooth and medium thick. Season with salt and pepper to taste.
Simmer the sauce over low heat for about 10 minutes.
PRESENTATION
Bone and skin the salmon steaks. Arrange on warm plates. Divide the sauce between each plate pouring the sauce over the salmon steaks. Serve at once.

Frozen individual strawberry soufflés

Serves: 6

Preparation time: 30 minutes

Cooking time:15 minutes

These soufflés keep well and can be prepared a day or two in advance. You will need six 6-ounce individual soufflé molds, 3 1/2 inches in diameter and 1 1/2 inches deep.

Ingredients

1 pint fresh strawberries or 1 10-oz package quick-frozen whole strawberries
1/2 cup egg whites, at room temperature
1/4 teaspoon cream of tartar
1 cup sugar
1/3 cup water
1 cup whipping cream
2 tablespoons unsweetend cocoa powder

preparation

Prepare the soufflé dishes:
Cut parchment or wax paper into 6 strips, each 3 inches wide by 12 inches long. Wrap a strip around the outside of each soufflé mold and secure with transparent tape or a rubber band to form a raised collar extending about 1 1/2 inches above the edge of the mold. Place the molds in the refrigerator.
Wash, hull, and slice the strawberries if fresh, or defrost the package of quick- frozen strawberries in hot water or in a microwave oven.
Process to a puree in a blender. Strain the puree through a fine sieve over a small bowl. Refrigerate.
Place the egg whites in a clean mixing bowl and add the cream of tartar. Stir the sugar and water in a clean grease-free saucepan. Place over high heat.
Begin immediately to beat the egg whites using preferably a standing electric mixer, slowly at first, then increasing the speed moderately. When the sugar syrup reaches the desired temperature of 234 to 238 degrees F (soft ball stage *), remove it from the heat. By then the egg whites are medium stiff. Increase the speed of the electric beater while pouring a steady stream of the syrup into the whites. Continue beating for 5 to 6 minutes.
Transfer the egg white mixture to a clean mixing bowl. Refrigerate. Wash the mixing bowl. Rinse under cold water, and dry. Pour the cold cream in the bowl. Whisk using the electric beater until whipped and thick. Fold half of the strawberry puree into the egg whites.
Fold the remaining strawberry puree into the whipped cream. Then fold the two mixtures together. Divide the soufflé mixture among the 6 chilled prepared soufflé molds.
Freeze for at least 3 hours or more. 20 minutes before serving, remove the soufflés from the freezer and place in the refrigerator. Just before serving, remove the paper collars and carefully sprinkle the cocoa powder through a fine sieve over the top of each soufflé. Serve immediately.

* The simplest way to tell when the syrup reaches 235 degrees F is with a candy thermometer. But if you do not have one, use the following method: Fill a small bowl with ice water. When the syrup begins to bubble, spoon a drop into the ice water. If you can gather it into a small ball, the syrup has reached the soft ball stage, and is ready.

Frozen lime cream pie

Serves: 8

Preparation time: 25 minutes

Cooking time:15 minutes

Ingredients

1 9-inch pie crust, fully cooked
4 egg yolks
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon grated lime rind
1/3 cup fresh lime juice
4 egg whites
1/4 cup sugar
1/2 cup heavy cream

preparation

In a medium mixing bowl, combine egg yolks, sugar, salt, lime rind, and juice. Cook over a double boiler until thickened. Cool thoroughly. Chill.
Whip egg whites until light and fluffy. Add sugar.
Continue beating until firm. Fold into the egg yolks mixture. Whip the cream until stiff. Fold into mixture.
Fill crust. Freeze until firm.

Frozen maple syrup mousse

Serves: 8

Preparation time: 15 minutes

Cooking time:12 minutes

Ingredients

4 egg yolks
1 cup maple syrup
2 cups whipping cream

preparation

In saucepan,whisk egg yolks until pale and thickened. Whisk in maple syrup. Cook over low heat, whisking constantly, about 12 minutes or until thick enough to coat back of wooden spoon. Immediately strain through sieve into bowl. Place bowl over larger bowl filled with ice. Whisk egg mixture until cool, about 10 minutes.
Beat cream until stiff peaks form. Fold into egg mixture until combined. Place in serving bowls. Freeze overnight.

Fudge sauce

Serves: 12

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

1 cup brown sugar
1/4 cup butter
1/2 teaspoon vanilla extract
1/4 cup light cream (half and half)
3/4 cup heavy cream

preparation

In a medium pot, combine the brown sugar, butter, vanilla, and cream. Bring to boil on high heat for 2 minutes.
Add the heavy cream. Bring to boil, simmer for 8 minutes. Keeps well refrigerated for a week.

Ganache

Serves: 8

Preparation time: 15 minutes

Cooking time:5 minutes

Use the ganache to glaze The Cocolate Cake recipe

Ingredients

12 ounces semi sweet chocolate
1 cup heavy cream
1 stick (4 ounces) butter

preparation

Break the semi sweet chocolate in a bowl. In a saucepan, bring the cream to a boil. Pour it over the chocolate, stirring until the chocolate is melted and the mixture is smooth and well blended.
Cool mixture, then add the butter while mixture is still liquid. Allow to cool completely to set the ganache. Do not refrigerate.

Garlic-layered potatoes

Serves: 10

Preparation time: 20 minutes

Cooking time:1 hour 30 minutes

Ingredients

1 large garlic, separated into cloves, unpeeled
2 tablespoons olive oil
4 pounds russet potatoes peeled, thinly sliced
1 tablespoon fresh thyme, chopped
1/4 tablespoon nutmeg
2 1/2 cups chicken broth or chicken stock
1 1/2 cups cream

preparation

Preheat oven to 375 degrees.
Bake garlic with oil drizzled over for 45 minutes. Cool briefly. Transfer garlic to work surface. Reserve oil in dish. Peel garlic and chop coarsely. Increase oven to 400 degrees.
Brush baking dish with reserved garlic oil. Layer potatoes in dish. Sprinkle each layer with chopped garlic, thyme, nutmeg.
Combine broth and cream. Pour over potatoes. Bake till tender.

Gingerbread sticky toffee pudding

Serves: 8

Preparation time: 25 minutes

Cooking time:25 minutes

Ingredients

1 cup dates, pitted and coarsely chopped
1 cup water
1 1/4 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 stick butter, plus extra for greasing
3/4 cup dark brown sugar
2 eggs
3 tablespoons molasses
Zest of half an orange
For the sticky toffee sauce:

1 stick unsalted butter
1 cup dark brown sugar
1 cup heavy cream
1 cup heavy cream, whipped

preparation

Preheat the oven to 350F and grease a 9 by 13 baking dish.

Combine the dates and water in a small saucepan. Bring to a boil and cook over medium-low heat until softened, about 5 minutes. Allow liquid to cool and puree the date mixture with its liquid in a blender or food processor. Reserve.

Mix together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Set aside.

In the bowl of a stand mixer, cream butter and sugar until smooth at medium-high speed. Beat in eggs one at a time until just combined. Add molasses and mix until incorporated. Lower the speed and slowly add flour mixture in three parts. Stir in date puree and orange zest.

Transfer batter to prepared dish and bake until a skewer inserted into the middle comes out clean, about 20-25 minutes.

Meanwhile, make the sticky toffee sauce: Melt butter in a saucepan. Slowly add cream and dark brown sugar, whisking until mixture comes to a gentle boil and forms a smooth sauce. Set aside.

Remove pudding from the oven and immediately poke holes in the pudding every inch or so using a skewer or chopstick. Pour three quarters of the sauce over the cake and allow it to soak in for at least 30 minutes. Serve warm with a drizzle of extra sauce and a dollop of whipped cream.

Grand marnier orange mousse

Serves: 8

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

3 tablespoons Grand Marnier
2 tablespoons fresh lemon juice
1 envelope unflavored gelatin
1/2 cup fresh orange juice
4 egg yolks
5 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons grated orange peel
2 1/4 cups chilled whipping cream
1/4 cup icing sugar

preparation

Combine Grand Marnier, lemon juice and gelatin in a bowl. Allow to set for 5 minutes. Heat in double boiler to dissolve gelatin. Heat orange juice.
In a large bowl, beat yolks, sugar and cornstarch. Whisk in orange juice. Stir over medium heat to thicken. Do not boil. Strain in large bowl.
Add gelatin mixture and orange peel. Let stand until cool but not set, stirring occasionally. Beat cream with icing sugar to soft peaks.
Fold in gelatin mixture. Use for orange mousse Grand Marnier cake, or pour into a decorative mold or individual cups to set. Unmold before serving.

Grand marnier soufflé

Serves: 12

Preparation time: 40 minutes

Cooking time:35 minutes

Ingredients

For molds:
1 teaspoon butter, softened
1 teaspoon sugar
3/4 cup butter
1/2 cup flour
2 tablespoons cornstarch
1 1/2 cups milk
6 egg yolks
3/4 cup sugar
1 teaspoon vanilla extract
4 ounces Grand Marnier
6 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

MACADEMIA NUT SAUCE

Recipe can be doubled or quadrupled if necessary.
serves 6 to 8

1/2 cup macadenia nuts
3 tablespoons honey
2 tablespoons Grand Marnier
1/2 cup light cream

preparation

Makes: two 1-quart soufflé molds
Preheat oven to 375 degrees. Butter the bottom and sides of 2 1-quart soufflé molds. Sprinkle with sugar; shake out excess. Place dishes on a baking sheet and set side.
Melt butter over low heat in a saucepan. Stir in the flour and cornstarch; stir until smooth. Pour in the milk and sugar. Whisk over medium heat until thickened. Remove from heat. Transfer to a large mixing bowl. Mix in the egg yolks, sugar and vanilla. Blend in the Grand Marnier.
In an electric mixer, beat the egg whites with the cream of tartar to until soft peaks form when beater is lifted. Add sugar gradually while beating constantly until the egg whites are firm. Fold the egg whites into the Grand Marnier mixture. Divide the soufflé mixture between the two prepared molds. Bake for 30 to 35 minutes. Sprinkle with powdered sugar before serving. Serve with Macademia nut sauce.

MACADEMIA NUT SAUCE
Combine all ingredients in a blender. Blend at high speed until the sauce is smooth and medium thick. Transfer to a bowl. Cover with plastic wrap. Serve with soufflés.

Grapefruit cheesecake

Serves: 8

Preparation time: 40 minutes

Cooking time:10 minutes

Ingredients

Crust:
2 cup crushed coconut cookies
2 teaspoons grated lemon rind
1/2 cup melted butter

Filling:
2 grapefruits
3 eggs
2/3 cup sugar
1/8 teaspoon salt
1/2 cup grapefruit juice from the fresh fruit
1-1/2 tablespoons gelatin
1/4 cup water
1 pound cream cheese, softened at room temperature
1-1/4 tablespoons lemon juice
2 teaspoons grated orange rind
1 teaspoon grated lemon rind
2/3 cup whipping cream

preparation

Mix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9 inch spring form pan.
Peel the grapefruits and cut the segments into small pieces. Drain juice and reserve for filling.
Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of the juice in the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat.
Soak the gelatin in the water for 5 minutes. Stir into the warm custard until dissolved.
Beat cream cheese with remaining grapefruit juice, lemon juice and rinds (zest) until smooth. Beat into the custard. Fold in the grapefruit pieces. Lightly whip the cream.
Beat the egg whites in an electric mixer until they form soft peaks. Fold the cream and egg whites into the cheese mixture.
Pour into the prepared spring form pan and chill for several hours or overnight.

Grapefruit fondue

Serves: 6

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

2 large grapefruit
3 tablespoons sugar
3 tablespoons Galliano
1 tablespoon cornstarch
3 tablespoons heavy cream
1 cantaloupe or honeydew melon cut into balls

preparation

Finely grate enough peel from the grapefruits to yield one tablespoon.
Squeeze juice from both grapefruit. Put sugar, Galliano and cornstarch into a saucepan and blend smoothly together. Stir in the grapefruit juice and peel, then bring to the boil, stirring all the time, and simmer for one minute.
Remove from the heat, stir in the cream and pour into fondue pot. Garnish with a sprig of mint and serve warm with the melon balls and other fruit to dip.

Gratin dauphinois

Serves: 8

Preparation time: 20 minutes

Cooking time:45 minutes

Ingredients

1 tablespoon butter
2 pounds potatoes
4 cloves minced garlic
3/4 cup milk
2 cups heavy cream
2 cups grated Swiss cheese (Gruyere or Emmenthal)
to taste salt and pepper

preparation

Preheat oven to 375 degrees.
Butter a baking dish about 6 by 10 inches. Peel potatoes and cut into 1/4-inch slices.
Blanch potatoes in salted boiling water for 5 minutes. Drain well.
In a large mixing bowl, combine potatoes, garlic, milk, cream and half of the grated cheese, salt and pepper to taste.
Spoon into prepared dish. It should be no more than 3/4 full. Sprinkle evenly with cheese. Bake for about 45 minutes, or until potatoes are tender and gratin is golden brown.

Green herb sauce for dipping asparagus

Serves: 6

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

1/2 bunch Italian parsley, cleaned and dried
1/2 bunch fresh dill, cleaned and dried
1/2 bunch fresh watercress, cleaned and dried
1/2 cup drained cooked fresh spinach, all liquid squeezed out
2 scallions (green onions) tender greens included, sliced thin
2 cups mayonnaise
1 cup sour cream
to taste salt and ground black pepper

preparation

In the bowl of a food processor, fitted with a steel blade, chop finely parsley, dill and watercress. Transfer to a mixing bowl.
Process spinach in the same way and add to herb mixture. Add scallions, mayonnaise and sour cream. Season to taste with salt and ground black pepper.
Refrigerate until ready to use

Honey lavender ice cream

Serves: 6

Preparation time: 1 hour

Cooking time:6 minutes

Ingredients

1 1/2 cups heavy cream
1/2 cup half-and-half
1 tablespoon dried lavender leaves (pesticide-free)
5 large egg yolks
5 tablespoons honey
1 tablespoon Benedictine liqueur

preparation

Make ice cream:
Bring cream, half-and-half and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup.
Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking.
Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175 degrees F. (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.
Freeze in an ice-cream maker to manufacturer's instructions.

Irish coffee

Serves: 1

Preparation time: 5 minutes

Cream, rich as an Irish brogue;

Coffee, strong as a friendly hand;

Sugar, sweet as the tongue of a rogue;

Whiskey, smooth as the wit of the land

Ingredients

2 ounces Irish whiskey
1 to 2 teaspoons brown sugar (or to taste)
black coffee (hot and strong)
whipped cream

preparation

In a pre-warmed stemmed heatproof glass or a pre-warmed coffee mug, pour in whisky, then add sugar and pour in coffee up to within 1/2-inch of rim. Stir well to dissolve sugar.
Fill to the brim with whipped cream. Serve, enjoy, relax!

Irish coffee pie

Serves: 8

Preparation time: 20 minutes

Cooking time:20 minutes

Bring the luck of the Irish into your home with this Irish coffee flavored pie.

Ingredients

Crust Ingredients:
1/2 cup graham cracker crumbs
1/3 cup all-purpose flour
1/4 cup butter, softened
2 tablespoons firmly packed brown sugar

Filling Ingredients:
3 1/4 cups miniature marshmallows
1/4 cup milk
2 tablespoons sugar
2 teaspoons instant coffee granules or
1/4 cup strong espresso coffe
2 tablespoons Irish whiskey
1 1/2 cups heavy whipping cream, whipped
Garnish Ingredients:
chocolate shavings or whipped cream, sweetened, if desired

preparation

Heat oven to 350°F. Combine all crust ingredients in medium bowl. Press onto bottom and up sides of 9-inch pie pan. Bake for 7 to 10 minutes or until lightly browned. Cool completely.
Combine marshmallows, milk, sugar and coffee granules in 2-quart saucepan. Cook over low heat, stirring constantly, until marshmallows are melted (10 to 12 minutes). Pour into large bowl; cool completely. Stir Irish whiskey into cooled marshmallow mixture; gently stir in whipped cream. Pour into cooled crust. Refrigerate until set (4 hours or overnight).
Garnish with chocolate shavings or sweetened whipped cream, if desired.

Irish cream cheesecake

Serves: 12

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

Crust:
1 cup wafer crumbs
1/2 cup pecans, chopped
1/4 cup sugar
1/4 cup butter, melted

Filling:
3 8-ounces cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup Irish cream
3 ounces white chocolate, melted

Topping:
whipped cream
chocolate shavings

preparation

Preheat oven at 325 degrees.
CRUST:
Combine wafer crumbs, pecans, sugar, and butter. Press mixture onto bottom of 2 inch by 9 inch springform pan. Chill.
FILLING:
In an electric mixer, beat cheese and sugar until smooth. Beat in eggs one at the time, until just blended. Beat in liqueur and white chocolate. Pour into pan. Bake 50 min. or until center is just set. Remove from oven and run knife around sides of pan to prevent cracking. Cool.
TOPPING:
Top cheesecake with whipped cream and chocolate shavings if desired.

Irish whiskey date cake

Serves: 10

Preparation time: 25 minutes

Cooking time:35 minutes

Ingredients

For the cake:
¾ pound dates, pitted and chopped
1 teaspoon baking soda
¼ pound (1 stick) unsalted butter, at room temperature
1/3 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1¼ cups all-purpose flour
1 teaspoon kosher salt
1½ tablespoons baking powder

For the sauce:
10 oz (2½ sticks) unsalted butter
2 cups light brown sugar, lightly packed
1 cup heavy cream
¼ teaspoon kosher salt
1/3 tablespoons Irish whiskey
2 teaspoons pure vanilla extract

2 cups Sweetened whipped cream, for serving

preparation

Preheat the oven to 350 degrees. Butter and flour a 9 x 2-inch round cake pan.

Place the dates in a deep saucepan with 1¾ cups of water. Bring to boil, stirring a little to break up the dates. Allow to simmer 1 minute. Off the heat, stir in the baking soda (it will bubble up!). Set aside.

Meanwhile, in an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for 3 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time, and then the vanilla, scraping down the mixing bowl. (It may look curdled.) Combine the flour and salt and, with the mixer still on low, slowly add it to the batter. With the mixer on low, add the hot date mixture in two batches to the batter, scraping down the bowl. The batter will be runny but don't worry! Stir in the baking powder, which will also bubble up. Pour into the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.

Meanwhile, combine the butter, brown sugar, heavy cream and salt in a medium saucepan and bring to boil. Reduce the heat and simmer for 1 minute. Off the heat, stir in the bourbon and vanilla and pour into a 2-cup heat-proof glass measuring cup. Set aside.

As soon as the cake is done, poke holes all over it with a toothpick. Pour one cup of the sauce evenly over the cake while still warm and allow it to soak in for 30 minutes. Turn the cake out bottom side up onto a flat serving plate and pour one more cup sauce on top. Cool completely.

Serve at room temperature with sweetened whipped cream and remaining whiskey sauce.

Jelly-filled pears in puff pastry with caramel sauce

Serves: 4

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

For the sauce:
1 1/3 cups sugar
1/2 cup water
1 cup whipping cream
1 teaspoon Calvados
Pears:
4 small bartlet pears, peeled (About 5 oz each)
4 teaspoons red currant jelly
1 pound puff pastry sheets
1 egg yolk, beaten for glaze
Vanilla ice cream (optional)

preparation

For the sauce:
Stir sugar and water in a saucepan over medium heat until sugar dissolves.
Increase heat and boil until syrup turns deep-amber color. Remove from heat.
Carefully stir in cream (mixture will bubble vigorously). Cool. Stir in calvados. (can be made 1 or 2 days ahead.) Cover and chill.
For pears:
Cut off top of 1½ inches from stem end of the pears and reserve.
Core each pear through top, leaving bottom intact. Spoon 1 teaspoon jelly into hole of each pear. Replace stem end.
Roll out puff pastry about ¼ inch thick. Cut out 4 8-inch rounds and 4 2-inch rounds.
Place pear in center of each 8-inch pastry round. Gather pastry around each pear and pinch pastry to hold in place. Brush pastry with egg glaze.
Make hole in center of each 2-inch pastry round. Fit 1 round over stem of each pear to form top.
Press firmly against pastry bottom to seal.
Brush pastry top with egg glaze. Cut out 4 small leaves from pastry scraps. Brush with egg and place 1 leaf just below stem of each pear.
Refrigerate for 1 hour. Preheat oven to 400 degrees. Butter baking sheet.
Place pears on sheet and bake until pastry is golden brown, about 25 min.
Rewarm caramel sauce, stirring frequently. Spoon sauce over 4 plates.
Place hot pear in center of each plate. Serve with scoops of vanilla ice cream if desired.

Kedgeree of salmon with sea asparagus

Serves: 10 to 12

Preparation time: 30 minutes

Cooking time:1 hour

A colorful dish using fresh and smoked salmon, decorated in yellow, white and green.The recipe can be cut in half.

Sea asparagus, also known as Salicornia has a salty, crunchy brininess.
The plant grows in protected salt marshes on all continents except Antarctica.
To cook sea asparagus, blanch the plant in boiling water for 1 to 2 minutes,
then shock it in a bowl of ice water.
Once you have your blanched sea asparagus, all you really need to do is dress them with your best olive oil and add a little lemon juice, balsamic vinegar or other acidic component, plus a few grinds of black pepper.

Ingredients

3 tablespoons butter
5 medium chopped scallions
2 cups sour cream
3 tablespoons curry powder
2 pounds salmon, poached
1 pound smoked salmon, diced
2 cups converted rice
4 cups chicken or vegetable broth
6 hard cooked eggs
1 tablespoon onion, chopped
2 tablespoons soft butter
2 tablespoons parsley, chopped
8 sprigs fresh parsley

1 cup lemon butter

preparation

Preheat oven to 400 degrees.
Melt the butter in a saute pan. Add the scallions and cook over low heat for 5 minutes. Add the sour cream and curry powder. Mix well.
Flake the boneless and skinless cooked salmon. Combine with the diced smoked salmon.
In a separate pot, stir the rice with the chicken broth. Bring to a boil. Cover and cook over medium heat until the liquid is almost absorbed.
While the rice is cooking, separate the egg yolks from the whites. Chop the egg whites.
Reserve. Chop the egg yolks and save for garnish.
Combine the rice and the salmon mixture. Mix in half of the egg whites. Butter a deep casserole dish large enough for the rice mixture. Spoon the salmon-rice mixture into the casserole dish. Bake at 400 degrees for 10 minutes. Lower the oven temperature to 350 degrees, and bake for 40 to 45 minutes.

PRESENTATION

Unmold the kedgeree unto a serving platter. Garnish the top with rows of the chopped egg yolks, chopped onion, and chopped parsley. Garnish the platter with sprigs of parsley.
Serve with the lemon butter.

Key lime tart in sugar cookie crust

Serves: 12

Preparation time: 30 minutes

Cooking time:30 minutes

Use key limes for traditional flavor in this refreshing dessert.

Ingredients

Crust Ingredients:
1/3 cup sugar
1/2 cup butter, softened
1 1/4 cups all-purpose flour
1 tablespoon freshly grated key lime peel*
2 tablespoons milk
1 teaspoon vanilla

Filling ingredients:
1 cup sugar
2/3 cup key lime juice*
1 tablespoon freshly grated key lime peel*
2 eggs
4 egg yolks
6 tablespoons Butter

garnish ingredients:
1 cup whipping cream
2 teaspoons freshly grated key lime peel*

preparation

Heat oven to 400°F. Combine 1/3 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, 1 tablespoon lime peel, milk and vanilla. Beat until well mixed. Press onto bottom and up sides of greased 10-inch tart or quiche pan. Bake for 15 to 20 minutes or until light golden brown. Cool completely.
Meanwhile, combine 1 cup sugar, lime juice and 1 tablespoon lime peel in 2-quart saucepan. Cook over medium heat until sugar is dissolved (1 to 2 minutes). Reduce heat to low.
Beat eggs and egg yolks in small bowl with wire whisk. Stir small amount of hot sugar mixture into egg mixture using wire whisk. Gradually stir egg mixture into hot sugar mixture. Continue cooking, stirring constantly, until mixture is thickened (6 to 8 minutes).
Remove from heat. Stir in 6 tablespoons butter, 1 tablespoon at a time, with wire whisk. Cool 15 minutes.
Pour cooled filling into crust; smooth top. Cover; refrigerate at least 2 hours.
Just before serving, beat whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes). Place whipped cream in pastry bag fitted with large star tip. Pipe whipped cream onto tart; sprinkle with 2 teaspoons lime peel. *Substitute regular lime peel and lime juice. TIP: To get the most juice from limes, grate limes first. Then microwave limes on HIGH for 30 to 45 seconds to warm slightly before juicing. If additional Key lime juice is needed, add bottled Key lime juice.

Leek and lobster linguine

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

The recipe is adapted from foodnetwork.ca/.

Ingredients

6 3-oz lobster tails
2 tablespoons (30 mL) butter
4 cups (1 L) leeks, sliced (white and light green portion only)
1 cup (250 mL) fennel, finely sliced
1 teaspoon (5 mL) garlic, chopped
½ teaspoon (2 mL) salt
¼ cup (60 mL) white wine
2 cups (500 mL) whipping cream
2 tablespoons (30 mL) tarragon, chopped
12 oz (350 grams) linguine

preparation

1. Preheat oven to 400ºF. Remove lobster from shells and clean. Pat dry and place on a baking sheet. Bake until opaque, about 7 min. Remove from oven and reserve.

2. Melt butter in a large saucepan over medium-low heat. Add leeks, fennel and garlic and cook, stirring occasionally until very tender, 10 to 12 min. Pour in wine and cook until evaporated. Add cream and bring to a boil. Reduce heat and simmer until thickened but still saucy, about 5 min. Remove saucepan from heat.

3. Bring a large pot of salted water to a boil. Cook linguine until just al dente, about 10 minutes. Scoop ½ cup (125ml) cooking water from the pot and reserve. Drain pasta.

4. Return saucepan to burner over medium heat. Stir in tarragon. Add linguine and stir well to coat. Add cooking water by the tablespoon to help the sauce coat the noodles. Add enough to make it very creamy.

5. Chop four lobster tails into bite-sized pieces and toss with the linguine. Season with salt and pepper to taste. Divide among bowls.

6. Slice remaining lobster and place over the pasta. Garnish with more tarragon if desired.

Leeks au gratin

Serves: 8

Preparation time: 15 minutes

Cooking time:45 minutes

Ingredients

16 small leeks, white and light green parts only washed well
1 teaspoon salt
ground pepper to taste
2 teaspoons unsalted butter, cut into pieces
1 cup heavy cream

preparation

Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Add the leeks and blanch until tender, about 15 minutes. Drain well.
Place leeks in a shallow baking dish large enough to hold them in a single layer. Season with salt and pepper and dot with butter.
Pour the cream over top. Bake for 25 minutes (can be made ahead up to this point and reheated.) Just before serving, preheat broiler and brown the leeks under the broiler. Serve.

Lemon cheese cake

Serves: 8

Preparation time: 20 minutes

Cooking time:12 minutes

Ingredients

Crust:
1 1/4 cups sugar cookie crumbs
1/4 cup sesame seeds, toasted
2 teaspoons sugar
1/4 cup butter, melted

Filling:
5 egg yolks
1/2 cup sugar
1/3 cup lemon juice
1 teaspoon lemon peel, grated
6 ounces cream cheese, soft
1/4 cup sour cream
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon unflavored gelatin
1/4 cup water

preparation

Crust:
Mix ingredients for crust. Press on bottom and sides of a greased 8-inch spring form mold.
Filling:
Combine egg yolks, sugar, and lemon juice in a double boiler. Whisk until hot and thick. Add lemon peel.
Mix the remaining ingredients, and stir in egg yolk mixture. Dissolve gelatin in cold water. Let stand for 5 minutes.
Melt over low heat and stir in cream cheese mixture. Spread in mold. Refrigerate to set.

Lemon mousse

Serves: 8

Preparation time: 20 minutes

Ingredients

1 envelop unflavored gelatin
1 tablespoon cold water
1 teaspoon grated lemon rind
1 cup lemon or lime juice, freshly squeezed, and strained
1/3 cup sugar
1 cup heavy cream or 1 1/2 cups Cool Whip
1 tablespoon sugar

preparation

Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lime rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set. Beat the cream with the sugar until stiff. Fold into the lime mixture. Spoon into crystal glasses or molds.

Lemon or lime mousse

Serves: 8

Preparation time: 35 minutes

Ingredients

preparation

Lemon rhubarb mousse

Serves: 8

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

For rhubarb mousse:
2 teaspoons unflavored gelatin
1/4 cup water
1 cup Rhubarb puree, well chilled **
1/2 cup whipping cream, beaten to stiff peaks

For lemon mousse:
1 envelope unflavored gelatin
1/4 cup water
2 teaspoons grated lemon rind
1/4 cup lemon juice, freshly squeezed, and strained
1/2 cup sugar
1/2 cup heavy cream or 1 1/2 cups cool whip, lite
2 egg whites
1/4 teaspoon cream of tartar

For the rhubarb purée:
3/4 cup rhubarb pieces, trimmed and cut into 1-inch pieces
1/3 cup sugar
1/4 cup mashed strawberries or raspberries

preparation

For rhubarb mousse:
Soften gelatin in water. Set aside for 5 minutes.
Heat over low heat to dissolve.
In a mixing bowl, combine the gelatin with the rhubarb puree.
Fold in the whipped cream.

For lemon mousse:

Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lemon rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set.
Beat the cream with the sugar until stiff. Fold into the lemon mixture.
Beat egg whites and cream of tartar to a stiff peak. Fold into the lemon mousse.

For the rhubarb purée:

In a heavy medium saucepan, combine rhubarb and sugar. Cover mixture and let stand for 2 hours or more.
Cook rhubarb over low heat for about 30 minutes. Stir in strawberries.
Cool completely. Cover puree and chill until ready to serve.

To assemble:
alternate layers of rhubarb and lemon mousse in parfait glasses, wine glasses, or glass serving bowl. Refrigerate before serving.

Lemon soufflé glacé

Serves: 6

Preparation time: 20 minutes

Cooking time:10 minutes

You need a 1 1/2 quart a (6-cup) soufflé mold for this recipe.

Ingredients

1/2 cup sugar
3 ounces water
4 egg yolks
3/4 cup lemon juice
3 ounces lemon Jello
1/2 cup boiling water
4 egg whites
1 teaspoon finely grated lemon
1/4 teaspoon cream of tartar
2 teaspoons unflavored gelatin
1/4 cup cold water
2 cups Cool whip or whipped cream

preparation

Prepare the soufflé dish:
Wrap the outside of a 1 1/2 quart soufflé mold with foil extending about two
inches above rim. Secure with tape.
Combine sugar and water in a medium saucepan and cook over medium to
high heat until sugar makes big bubbles or candy thermometer registers 240 F
(soft ball stage).

Mix egg yolks in electric mixer. Whisk in the hot sugar, and continue to mix
until cool. Stir in lemon juice. Mix Jello in hot water. In a small bowl, dissolve gelatin
in cold water. Heat the set gelatin over a double boiler until melted. Stir into the
Jello mixture and add to egg mixture. Stir and blend in the grated lemon.
Whip the egg whites with cream of tartar until firm.

Fold egg whites and cool whip or whipped cream into egg mixture. Fill soufflé dish with mixture.
Refrigerate until firm. Do not freeze. Garnish with whipped cream and lemon
slices and grated lemon peel. Remove the collar before serving.

Lemon trifle

Serves: 10

Preparation time: 25 minutes

Cooking time:12 minutes

Ingredients

1 envelope unflavored gelatin
6 ounces lemon juice
6 eggs
1 1/2 cups sugar
16 ounces angel food cake
1 cup heavy cream

preparation

Dissolve gelatin in lemon juice. Let stand for 5 minutes. Beat egg yolks until thick and lemon colored. Combine egg yolks, half of the sugar and gelatin mixture in a saucepan. Cook over low heat and stir to thicken. Set aside to cool. Beat egg whites to form soft peaks. Add remaining sugar and continue to beat until peaks are stiff and glossy. Fold lemon mixture into egg whites. Whip the cream until medium stiff. Fold gently into lemon mixture. Cut angel food cake into 1" pieces and fold into lemon dessert. Spoon into serving dish and chill to set.

Light chocolate soufflés

Serves: 6

Preparation time: 40 minutes

Cooking time:8 minutes

Ingredients

Makes six 1-cup soufflés

1 teaspoon butter, softened
1 teaspoon sugar
1/2 cup cocoa
5 ounces bittersweet chocolate, cut into small chunks
1/3 cup light cream
1/2 cup water
1/2 cup sugar
1 tablespoon water
8 egg whites

preparation

Brush the inside of the soufflé dishes with soft butter. Lightly sprinkle with sugar and rotate dishes so the sugar evenly coats the surface. Refrigerate until needed.
In a medium bowl, combine cocoa and chocolate. In a small pan, combine light cream with water, and bring to a boil. Pour into bowl of chocolate, and whisk until smooth. Set aside.
In a small pan, combine sugar with water. Bring to a boil, and heat to the soft- ball stage, or 250 degrees on the candy thermometer. Meanwhile, using an electric mixer fitted with a whisk, whip egg whites until fluffy.
Slowly add hot sugar to the egg whites, pouring it down the side of the bowl as the whites whip. Whisk egg whites to soft peaks; do not overbeat. Add warm chocolate mixture to beaten egg whites.
Using a rubber spatula, gently fold in until thoroughly combined. Spoon or pipe into soufflé molds.
Refrigerate, uncovered, up to 24 hours ahead of serving.
To serve, preheat the oven to 425 degrees.
Allow soufflés to come to room temperature, 15 to 20 minutes. Place on a baking sheet, and bake until risen, 6 to 8 minutes. Sprinkle with confectioners' sugar before serving. Serve immediately.

Light strawberry mousse

Serves: 8

Preparation time: 15 minutes

Ingredients

3 ounces raspberry jello
1 cup boiling water
1 teaspoon unflavored gelatin
1/4 cup cold water
2 cups pureed strawberries
2 cups Cool whip
2 cups strawberry or raspberry sauce

preparation

In a mixing bowl, stir the Jello in boiling water. Mix with pureed strawberries. Strain and refrigerate until cold, but not set.
Fold cool whip into strawberry mixture. Pour into a decorative mold. Chill until set. Unmold on platter and serve with sauce

Lime chiffon cheese cake

Serves: 8

Preparation time: 25 minutes

Cooking time:15 minutes

Ingredients

Crust:
1 cup Graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted

Filling:
1 envelop unflavored gelatin
1/4 cup water, cold
4 egg yolks
3/4 cup water
3/4 cup sugar
1 teaspoon cornstarch
2 8-ounce cream cheese, softened
1/2 cup lime juice
1 teaspoon grated lime rind
1 cup whipping cream

preparation

Preheat oven at 350 degrees.
CRUST:
Combine the crust ingredients. Press onto bottom of a 9-inch spring form pan. Bake for 10 minutes.
FILLING:
Dissolve gelatin in cold water. In a mixing bowl, combine egg yolks, water, sugar, and cornstarch. Beat over a double boiler until mixture thickens. Stir in the gelatin. Beat cream cheese in a mixer. Gradually add the gelatin mixture. Blend well. Mix in lime juice and rind. Whip the cream until firm. Fold in cheese mixture.
Pour into pan. Chill until firm. Garnish with whipped cream piped rosettes and lime slices.

Lime mousse

Serves: 8

Preparation time: 15 minutes

Ingredients

1 envelop unflavored gelatin
1/4 cup cold water
1 teaspoon grated lime rind
1 cup lime juice, freshly squeezed, and strained
1/2 cup sugar
1 cup heavy cream OR 1 1/2 cups Cool Whip
1 tablespoon sugar

preparation

Soften gelatin in cold water. Stir to mix and set aside for 5 minutes.
Heat over low heat or over a double boiler to dissolve. The melted liquid should be clear.
In a mixing bowl, combine the lime rind, juice and sugar. Stir until sugar is dissolved. Stir in the gelatin. Cool mixture until lightly thickened but do not set.
Beat the cream with the sugar until stiff. Fold cream OR Cool Whip into the lime mixture. Spoon into crystal glasses or molds.
Serve with TANGERINE JELLY

Lime tart with raspberry sauce

Serves: 8

Preparation time: 40 minutes

Cooking time:1 hour

Ingredients

crust:

1 1/2 cups flour
1/2 cup unsalted butter
5 tablespoons sugar
1 egg yolk
1 teaspoon chopped lemon peel
1/2 teaspoon vanilla

Filling:
5 eggs
1 egg yolk
1 cup sugar
2/3 cup whipping cream
3 tablespoons lime juice
1 1/2 tablespoons chopped lemon peel
2 tablespoons lemon juice
1 teaspoon chopped lime peel

Sauce:
2 1/2 pints baskets raspberries
1 tablespoon sugar

preparation

Crust:
Combine crust ingredients in a food processor. Process until it forms in a ball. Refrigerate and roll to 12-inch round to fit in a 10-inch tart with removable bottom.
Line crust with foil or parchment paper. Fill with dry beans or pie weights. Bake until crust is set. About 15 minutes. Remove beans and foil. Continue baking until crust is golden. Transfer to a rack and cool.
Filling:
Whisk eggs, yolk and sugar together in medium bowl. Gradually mix in cream, lemon and lime juices and chopped peels. Pour filling into crust. Bake until filling is set, about 40 minutes. Cool to room temperature on rack.
Sauce:
Puree raspberries with sugar in blender. Strain. Dust tart with powdered sugar. Garnish with berries and serve with sauce.

Lime Whipped Cream with fresh fruit

Serves: 4

Preparation time: 15 minutes

Ingredients

1 cup chilled heavy whipping cream
1 tablespoon mascarpone cheese softened in 1 tablespoon of milk
2 tablespoons sugar
1 tablespoon finely grated lime peel
2 teaspoon fresh lemon juice

fresh fruit: (blackberries, blueberries and raspberries strawberries)

preparation

Combine cream, prepared mascarpone, sugar, lime peel and juice in a medium bowl. Using electric mixer, beat to soft peaks.
(Can be made 4 hours ahead. )

Arrange in individual dishes and top with cut fruit

Linguine alla carbonara

Serves: 6

Preparation time: 15 minutes

Cooking time:25 minutes

Ingredients

9 ounces pancetta (smoked pancetta is best)
1 1/4 to 1 1/2 pounds linguine
2 ounces butter
4 cloves garlic, minced
1 1/2 cups heavy cream, heated
salt and ground black pepper to taste
2 egg yolks
1/2 cup heavy cream
6 ounces parmesan cheese, grated

preparation

Cut the pancetta into medium dices.
Fry in a frying pan until crisp. Drain on paper towels, and set aside.
Cook the linguine al dente and drain.
Heat the butter with the garlic and pancetta in a large skillet. Add the 1 1/2 cups hot heavy cream and heat through. Season with salt and pepper to taste.
Remove from heat. Combine the egg yolks with the 1/2 cup cream and mix well. Add to the skillet.
Combine the sauce with the linguine. Toss well to cover the pasta. Add Parmesan cheese and serve at once.

Luscious lemon mousse and passion

Serves: 8

Preparation time:25 minutes

Cooking time:12 minutes

This punchy lemon mousse will cleanse the palate and satisfy that sweet craving at the end of a meal. For a special finish, garnish it with fresh berries, toasted shaved coconut or crushed ginger cookies.

Ingredients

6 egg yolks
2 eggs
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) lemon juice
1-1/2 cups (375 mL) whipping cream, (35%)
1 tsp (5 mL) vanilla
4 passion fruit

preparation

Preparation
In large heatproof bowl, whisk together egg yolks, eggs, sugar and lemon juice. Set over saucepan of simmering water; cook, stirring constantly, until thickened enough to mound on spoon and space remains after spoon is drawn through, 10 to 12 minutes.

Strain through fine sieve into large bowl. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour.
Whip cream with vanilla; gently stir one-third into lemon mixture. Fold in remaining whipped cream mixture. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Before serving garnish with the pulp of passion fruits

Mascarpone cheesecake

Serves: 12

Preparation time: 20 minutes

Cooking time:10 minutes

This fine dessert can be prepared a day ahead, or can be frozen in airtight container for up to 10 days.

Ingredients

For crust:
1 cup sugar cookie crumbs (Chefdecuisine uses shortbread cookies)
2 tablespoons white sugar
2 tablespoons melted butter

For filling:
1 1/2 cups granulated sugar
2 tablespoons cornstarch
1 cup fresh lemon juice
1 tablespoon unflavored gelatin
4 eggs, beaten
3 tablespoons grated lemon zest
1 pound Mascarpone cheese
2 cups whipping cream

For garnish:
fresh raspberries or strawberries
lemon zest
red raspberry and strawberry sauce

preparation

Fit the bottom of a 9-inch spring form pan with a circle of parchment paper.
Combine cookie crumbs, sugar and butter in a bowl. Spread evenly into bottom of pan and refrigerate for about 15 minutes or until firm. To make cheese cake, combine sugar and cornstarch in a stainless steel saucepan.
Dissolve unflavored gelatin in 1/4 cup of the lemon juice. Whisk remaining lemon juice and beaten eggs in sugar and cornstarch mixture. Cook over medium heat, stirring until mixture thickens to a medium-thick consistency. Remove from heat.
Stir in gelatin and lemon zest. Transfer to a large bowl, and let cool at room temperature.
Whisk in Mascarpone until smooth. Beat whipping cream in a bowl until stiff. Fold mascarpone mixture into whipped cream.
Spoon cream mixture into prepared pan and smooth top with spatula. Seal top with plastic wrap and refrigerate for 4 hours.
Run a small sharp knife along the edge of the inside cake pan rim to loosen cake.
Remove sides of pan. Transfer dessert from metal base to a serving plate.
To serve, garnish with fresh berries, lemon zest and a red berry sauce.

Meringue pavlova

Serves: 8

Preparation time:20 minutes

Cooking time:3 hours

You can make the meringue a week ahead and store in an airtight container in a cool, dry place (though not in the freezer or refrigerator). Any humidity or moisture will soften the meringue.

Ingredients

6 egg whites
1 teaspoon lemon juice
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon cornstarch
1 pt heavy whipping cream
1 Tbsp sugar
strawberries, blueberries, kiwi or your choice of fresh fruit

preparation

FOR MERINGUE SHELL:
In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and lemon juice and beat at high speed until soft peaks form, about 1 minute.
Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes.
Spoon the meringue mixture into a pastry bag fitted with a star tube. Line a baking sheet with foil or parchment paper.
Pipe meringue onto the prepared baking sheet to form two 8-inch circles. Dust with confectioners' sugar. Place meringues in a 150 degree oven to dry, about 2 to 3 hours.
Store in a sealed container away from humidity. They keep for a week to 10 days.
Just before serving, beat the cream with the powdered sugar and 1 tsp vanilla until firm. Spread the whipped cream over the top of pavlova meringues and sprinkle cream with your choice of fruit. Sliced strawberries, blueberries, kiwi, raspberries, fresh pineapple, passionfruit or what you like. Do not add cream and fruit ahead of time as will make the meringue soggy.

Meringue roulade with praline whipped cream

Serves: 8

Preparation time:1 hour 15 minutes

Cooking time:30 minutes

The filling can also be a lemon curd and whipped cream

Ingredients

meringue
• Baking spray
• 1 tablespoon confectioners’ sugar
• 4 large egg whites, at room temperature
• Pinch of cream of tartar
• 1 cup plus 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon cornstarch
• 3/4 teaspoon freshly grated nutmeg
• Scant 1/4 teaspoon kosher salt
• 3/4 teaspoon finely grated orange zest
cocoa swirl
• 2 teaspoons espresso powder or instant coffee
• 2 teaspoon unsweetened cocoa powder
• 1 1/2 teaspoon pure vanilla extract
walnut praline
• 1/2 cup walnuts
• 1/4 cup granulated sugar
• 1 teaspoon corn syrup
whipped cream
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons grated bittersweet chocolate
Blackberries and pomegranate seeds, for garnish (optional)

preparation

1. Make the meringue Preheat the oven to 400°. Grease a 9-by-13-inch metal baking pan with baking spray. Line the pan with parchment paper, leaving 1 inch of overhang on the short sides. Grease the parchment with baking spray and dust with the confectioners’ sugar.
2. In the bowl of a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until frothy, about 2 minutes. With the machine on, slowly beat in the granulated sugar, 1 tablespoon at a time. Increase the speed to medium-high and beat until the meringue is shiny and tripled in volume and stiff peaks form, about 10 minutes. In a small bowl, mix the cinnamon with the cornstarch, nutmeg and salt. Sift the cinnamon mixture over the meringue, then add the orange zest. Fold until well combined. Spread the meringue evenly in the prepared baking pan.
3. Make the cocoa swirl In a small bowl, combine the espresso powder, cocoa and vanilla with 2 teaspoons of water and mix well. Spoon small dots of the cocoa mixture all over the top of the meringue. Using a skewer or a bread knife, swirl the dots decoratively. Reduce the oven temperature to 350° and bake the meringue for about 25 minutes, until puffed and cooked through. Transfer to a rack to cool completely.
4.Meanwhile, make the walnut praline. Line a baking sheet with parchment paper. Spread the walnuts in a pie plate and toast in the oven for about 10 minutes, until golden. Let cool, then chop into 1/2-inch pieces.
5. In a small saucepan, combine the granulated sugar, corn syrup and 2 tablespoons of water and bring to a simmer, brushing down the side of the pan with a wet pastry brush. Cook over moderately low heat, swirling the pan, until an amber caramel forms, about 10 minutes. Stir in the walnuts, then scrape the praline onto the prepared baking sheet and spread in an even layer. Let cool completely, then chop into 1/2-inch pieces.
6. Make the whipped cream In a medium bowl, using a hand mixer, beat the cream with the vanilla at medium speed until medium peaks form.
7. Assemble the roulade Gently invert the meringue onto a parchment paper–lined work surface with the long side facing you and peel the parchment off the meringue. Spread the whipped cream all over the meringue, leaving a 1-inch border. Sprinkle the walnut praline over the whipped cream, then scatter the grated chocolate on top. Starting at the long side, roll up the meringue to form a log. Transfer to a platter and refrigerate until chilled, at least 3 hours or up to 1 day. Serve garnished with blackberries and pomegranate seeds, if desired.
Make Ahead
The baked meringue and walnut praline can be stored separately at room temperature overnight.

Mexican street corn pizza

Serves: 4

Preparation time:20 minutes

Cooking time:12 minutes

Elote, also known as Mexican street corn, is grilled corn on the cob slathered with an irresistibly salty-tangy mix of mayonnaise, sour cream, cotija cheese, lime juice, and chile powder. The addition of cilantro and a poblano chile turns them into another hand-held treat: pizza.

If you don't have a pizza stone, don't worry, you can still get a crisp crust. Preheat a 13- x 9-inch sheet pan (not a cookie sheet) in the oven. After it preheats, coat the pan evenly with cooking spray, then sprinkle it with cornmeal before adding the pizza dough.

Ingredients

3 ears fresh corn, shucked
1 small poblano chile
1 pound fresh prepared pizza dough
All-purpose flour, for work surface
1 tablespoon cornmeal
2 tablespoons olive oil
8 ounces low-moisture part-skim mozzarella cheese, shredded (2 cups)
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon sour cream
1 tablespoon fresh lime juice (from 1 lime)
1 1/2 ounces Cotija cheese, crumbled (1/3 cup)
1/2 cup loosely packed fresh cilantro leaves
1/4 teaspoon smoked paprika
Lime wedges

preparation

Preheat pizza stone, and grill corn:
Place pizza stone in oven. Preheat oven to 500°F. Heat a grill pan over high; coat with cooking spray. Add corn and poblano to pan. Cook, turning occasionally, until charred, 8 to 10 minutes. Remove from heat; cool 5 minutes. Cut kernels from corn cobs; discard cobs. Chop poblano, discarding stem and seeds.

Roll out pizza dough, top pizza, bake:
Roll dough out on a lightly floured surface into a 14-inch circle. Scatter cornmeal on preheated pizza stone. Transfer dough to stone. Prick dough liberally with a fork. Brush with oil. Top with mozzarella, leaving a 1-inch border. Top with corn and poblano; then sprinkle with salt and pepper. Bake at 500°F until cheese is bubbly and crust is golden, 10 to 12 minutes.

Make sour cream mixture:
Meanwhile, stir together sour cream and lime juice.

Drizzle sour cream mixture, and serve:
Remove pizza from oven. Drizzle evenly with sour cream mixture. Sprinkle with Cotija, cilantro, and paprika. Slice and serve with lime wedges.

Millefeuille Prince Albert

Serves: 5

Preparation time:30 minutes

Cooking time:40 minutes

Originally, this pastry was designed by Giuseppe Battistini, pastry chef at the Hôtel de Paris, on the occasion of Prince Albert's baptism on April 20, 1958. With its plate of caramelized puff pastry, diplomat cream and strawberry carpaccio topped with vanilla syrup, Prince Albert millefeuille is a delicacy that the Grimaldis never tire of.

Ingredients

Caramelized puff pastry

1 pound puff pastry
2 tbsp powdered sugar

Diplomat Pastry Cream
2 cups milk
2 tsp vanilla extract
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
pinch of salt
2 tbsp unsalted butter
1 cup heavy cream
1 teaspoon instant vanilla pudding

1-1/2 lbs fresh strawberries, sliced
Powdered sugar, for dusting the top
Icing
65 g (1/2 cup) icing sugar
2 teaspoons of water
1 oz (30 g) dark chocolate

preparation

1. Prepare the Diplomat cream.
Whisk the egg yolks and sugar until slightly pale. Incorporate the cornstarch and salt.
2. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring. Remove from heat and add vanilla extract.
Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate until chilled. Whip the cold heavy cream with vanilla pudding to medium peaks.Fold a few spoonfuls of the custard into the cream. Gradually add the rest of the custard.
3.
4. Preheat the oven to 330F (165C). Butter a baking sheet and line with parchment paper.
5. On a floured surface roll out the puff pastry dough to a rectangle of 1/10 inch (2mm) thickness.
6. Using the rolling pin transfer the dough to the prepared baking sheet. Prick the dough with the fork and cover with another sheet of parchment paper. Place another baking sheet on top to prevent the dough from puffing too much.
7. Bake for about 25-30 minutes until lightly golden. Remove from the oven and allow to cool completely.
8. Preheat the oven to 465F 240C .
9. To caramelize the pastry, sprinkle about 1 tbsp of powdered sugar, in a thin layer over the baked pastry. Bake for few minutes using the broil function until the sugar is melted.
10. Caramelize the other side of the puff pastry too.
11. When chilled trim the edged and cut the puff pastry in 3 rectangles.
12. Assemble the millefeuille. Place one layer of caramelized puff pastry on the serving plate. Fill a pastry bag fitted with a 1/2-inch plain round tip with pastry cream. Spread pastry cream over the top and add strawberries. Place another layer of puff pastry on top of the filling. Add pastry cream, raspberries and the last layer of pastry.

Icing
9. In a bowl, combine the sugar and water. Reserve.
Glaze the top of the millefeuille.
Place the chocolate in a bowl. Melt in the microwave. Shape a small cone out of parchment paper and place the melted chocolate in it. Cut off the tip of the cone.
9. Draw straight lines on the frosting, then slide a knife in opposite directions to form marbled patterns.

13.Allow to chill in the fridge for a couple of hours or overnight before cutting it for serving. Sprinkle with powdered sugar before serving.
The original Diplomat cream calls for gelatin. Adding a teaspoon of instant vanilla to the cream before whipping helps to stabilize the cream and adds a vanilla flavor.

Mousse of smoked salmon

Serves: 6

Preparation time: 30 minutes

Cooking time:10 minutes

Ingredients

for the smoked salmon mousse:
1 cup aspic jelly prepared with instant jelly powder
8 slices black winter truffle
5 ounces smoked salmon
1 tablespoon mayonnaise
1 tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup heavy whipped cream
4 ounces salmon caviar

preparation

Line a decorative mold with aspic jelly and decorate with truffle circles.
Cut the smoked salmon into pieces and puree in a food processor with mayonnaise. Dissolve gelatin in water. Allow to set for 5 minutes. Heat to melt gelatin and add to mixture while machine is working.
Fold in whipped cream.
Adjust seasoning, and pour into a mold. Mold should be half filled with smoked salmon mousse. Place a layer of caviar over salmon mousse.
Prepare trout mousse, following the same procedure.
Place on top of salmon mousse and caviar and chill until set.
PRESENTATION
Dip the mold in warm water. Invert onto a cold round serving tray. Decorate with chopped aspic jelly. Serve cold.

Mussel and cauliflower velouté

Serves: 8

Preparation time: 35 minutes

Cooking time:40 minutes

A recipe by Chef Daniel Boulud

Ingredients

3 lbs fresh mussels
3 tablespoons (42g) butter
3 cups (about 2 small/100g each) sliced onions
2 sprigs thyme
3 cloves garlic, peeled and sliced
2 bay leaves
1 ½ quarts (1.5L) vegetable or Chicken Stock
2 cups (480ml) dry white wine
½ tablespoon (0.25g) saffron threads
2 heads (3lb/1.3kg) cauliflower, woody stems removed, cut into small florets
1 cup (240ml) heavy cream
1 cup (240g) crème fraîche
Salt and freshly ground white pepper
2 cups ¼-inch (0.5cm) cubed white bread, toasted
½ bunch chives, cut in batons

preparation

Discard any mussels that are cracked or open and will not close with a tap on the counter.
Place the rest in a large container and cover with cold water for 20 minutes to filter out any sand. Lift the mussels from the water, leaving all the sand behind. Remove the beards by grasping them with a dry towel and pulling toward the hinges of the shells. Scrub the mussels under cold running water.
Heat 1 tablespoon (14g) of the butter in a large saucepan over medium heat. Add half of the onions, thyme, garlic, and bay leaves and cook, stirring, for 3 minutes.
Add 2 cups (480ml) of the stock and the wine and bring to a boil. Toss in the mussels, cover, and simmer until the mussels open. Drain the mussels through a cheesecloth-lined colander set over a bowl and reserve the liquid for the soup.
Pick the mussels from the shells, place in a shallow container, and cover with enough cooking liquid to keep them moist. (At this point the mussels and cooking liquid can be reserved, chilled, overnight.)
In a large Dutch oven or heavy-bottomed pot, melt the remaining 2 tablespoons (28g) butter over medium heat. Add the remaining onion, thyme, garlic, and bay leaf and the saffron threads and cook, stirring, until the onions are translucent.
Add the cauliflower and cook, stirring, for another 5 minutes. Add the reserved cooking liquid and the remaining chicken stock. Simmer, stirring occasionally, for 30 minutes, or until the cauliflower is very tender. Add the heavy cream and crème fraîche and bring to a simmer. Discard the bay leaf and thyme and transfer the mixture to a blender (you will need to do this in batches). Puree until smooth and season with salt and pepper. Return to the pan, bring to a simmer, and stir in the mussels just before serving.
Serve, garnishing with the toasted bread and chives.

Mussel and scallop soup

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

2 pounds mussels
2 cups white wine
1 teaspoon shallots, chopped
1 teaspoon saffron
1 tablespoon chopped parsley
2 cups chicken broth
2 teaspoons butter
2 teaspoons flour
1 cup cream
salt and white pepper to taste

8 ounces scallops
1 ounce butter
1 teaspoon lemon juice

preparation

Scrub mussels under cold running water. Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
Strain cooking liquid through cheese cloth. Save. Remove mussels from shells. Reserve for garnish.
In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth. Simmer for 10 minutes. Combine butter and flour to a paste.
Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels.
Saute scallops in butter and lemon juice until transparent. Dice the scallops and cooking liquid to soup together with mussels.
Heat soup and serve hot.

Mussel soup

Serves: 6

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

preparation

Scrub mussels under cold running water.
Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
Strain cooking liquid through cheese cloth. Save.
Remove mussels from shells.
Reserve for garnish.
In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth.
Simmer for 10 minutes.
Combine butter and flour to a paste. Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels. Heat soup, and serve hot.

Mussels with leeks saffron and cream

Serves: 4

Preparation time: 25 minutes

Cooking time:30 minutes

Ingredients

2 tablespoons butter
2 large leeks, washed and thinly sliced
4 dozens mussels, scrubbed, debearded
1 cup dry white wine
8 parsley sprigs
10 saffron threads, crushed
1/2 cup whipping cream
2 tablespoons fresh parsley, minced

preparation

Melt butter in large heavy deep skillet. Add leeks and saute until tender.
Combine mussels, wine and parsley sprigs in Dutch oven. Cover and cook over high heat until mussels open. Transfer mussels to a bowl, discarding any that do not open.
Strain mussel juice into skillet containing leeks. Add saffron and cream; boil until reduced to sauce consistency. Stir in minced parsley. Season with salt and pepper.
Add mussels and any remaining juices to skillet. Stir and heat through.

New york-style cheesecake with chocolate crust

Serves: 16

Preparation time:30 minutes

Cooking time:1 hour 15 minutes

For 1 10-inch cake.

This recipe for New York-style cheesecake, adapted from "Martha Stewart's Baking Handbook," makes a smooth and creamy dessert that everyone will love.

Ingredients

6 tablespoons unsalted butter, room temperature, plus more for pans
One 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
2 ¼ cups sugar
3 tablespoons sugar
3 pounds (six 8-ounce packages) cream cheese, room temperature
½ cup all-purpose flour
1 cup sour cream, room temperature
1 ½ teaspoons pure vanilla extract
5 large eggs
4 blood oranges
2 tablespoons orange liqueur

preparation

Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.

Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.

Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Slice the top and bottom of 1 orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat with remaining oranges. Pour in liqueur and toss to combine. Serve over cheesecake.

No Bake chocolate cookies

Serves: 8

Preparation time: 10 minutes

Cooking time:5 minutes

Fun and easy to make with my kids Enjoy eating and baking them.

Ingredients

2 cups white sugar
1/2 cup half and half or 15% cream
1/2 cup butter
1 teaspoon vanilla
pinch salt
1/2 cup cocoa powder
1 cup coconut flakes
2 cups quick oatmeal

preparation

In a thick bottom saucepan, combine sugar, cream, butter, vanilla and salt. Bring to a boil. Let boil for 3 minutes.
Stir in the cocoa powder.
Remove from heat and mix in the coconut and oatmeal.
Line a buttered cookie sheet with spoonfuls of the mixture.
Refrigerate. Store cookies in an airtight container in the refrigerator.

Onion parmesan gratin

Serves: 6

Preparation time: 20 minutes

Cooking time:12 minutes

Ingredients

2 pounds yellow onions, peeled
4 tablespoons unsalted butter
1/2 teaspoon ground whole cloves
1/2 teaspoon fresh thyme leaves
fine sea salt to taste
2 large egg yolks
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese

preparation

Slice the onions in half, lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices.
In large non-stick skillet, combine butter, cloves, onions, thyme and salt. Cover and cook over low heat until onions are very soft, about 10 minutes. Taste and adjust seasonings.
Transfer onion mixture to a gratin dish and smooth it. The recipe can be prepared several hours up to this point. Cover and store at room temperature.
Preheat the broiler. In a small bowl, combine egg yolks and cream and whisk well. Stir in the cheese.
Pour the mixture over the onions in the baking dish. Place dish under broiler about 2 inches from the heat.
Broil until the top is sizzling and golden. Serve immediately as a vegetable course or as an accompaniment to meat dishes.

Orange charlotte russe

Serves: 12

Preparation time: 30 minutes

Cooking time:8 minutes

Ingredients

2 teaspoons cornstarch
1/2 cup sugar
3 egg yolks
2 cups orange juice
1 envelope unflavored gelatin
2 teaspoons orange rind
1 teaspoon lemon juice
1 teaspoon vanilla
2 cups heavy cream
3 egg whites
1/2 cup sugar
12 lady fingers

preparation

Dissolve the gelatin in some orange juice. Combine with cornstarch, sugar, egg yolks, orange juice, and rind.
Mix well and heat up to a boiling point. Stir in lemon juice and vanilla. Chill to cool.
Whip the heavy cream to soft peaks. Beat the egg whites with the sugar to form soft peaks.
Fold the cream and egg whites into the orange mix. Line the sides of an 8 inch spring mold with lady fingers. Pour the mix into mold.
Chill until well set. Remove sides of mold before serving. Decorate with whipped cream and orange slices if desired.

Orange mousse

Serves: 8

Preparation time: 25 minutes

Cooking time:12 minutes

Ingredients

3/4 cup sugar
1/4 cup water
3 egg yolks
1 envelop unflavored gelatin
1/4 cup cold water
1 cup fresh orange juice
1/2 cup heavy cream
for garnish: orange sections and raspberries

preparation

In a heavy bottom saucepan, combine the sugar and water. Boil to a temperature 230 degrees.
Use a candy thermometer to monitor the temperature of the syrup.
Beat egg yolks in an electric mixer until creamy. Gradually add the hot sugar while whisking at high speed.
Beat until light, creamy, and cool.
In a small bowl, dissolve gelatin in water. Set aside for 5 minutes.
Heat to dissolve gelatin. Stir into orange juice. Combine orange juice with egg yolk mixture. In an electric mixer, whip the cream until medium stiff.
Fold into orange mixture. Pour into individual molds. Chill for 2 hours or until set.
To unmold, dip each mold in warm water. Invert on dessert plates. Garnish each plate with orange sections and raspberries.

Orange mousse meringue pie

Serves: 8

Preparation time: 40 minutes

Cooking time:1 hour 10 minutes

Ingredients

FOR MERINGUE SHELL:
3 egg whites
1/4 teaspoon cream of tartar
1 teaspoon white vinegar
1 cup sugar
1 tablespoon cornstarch

FOR ORANGE MOUSSE FILLING:
1 envelope unflavored gelatin
1 1/2 cups orange juice
3 egg yolks
2 tablespoons grated orange rind
1/2 cup sugar
3/4 cup chilled Cool whip or whipped cream

preparation

MERINGUE SHELL:
In a mixing bowl, beat egg whites, cream of tartar and vinegar until soft peaks form. Gradually beat in the sugar, 1 tablespoon at the time until stiff glossy peaks form. Whisk in cornstarch. Line baking sheet with parchment paper or greased foil; spread with meringue to make 9-inch circles, forming 1-inch high rounded rim. Bake in center of 250 degree oven for about one hour or until crisp. Turn oven off and let meringue dry one hour. Remove from oven and gently peel off paper. Place on serving plate.
ORANGE MOUSSE FILLING:
Sprinkle gelatin over 1/2 cup. of the orange juice. Set aside. In a heavy bottom non aluminum saucepan, whisk egg yolks lightly. Add rind, remaining juice, and sugar. Cook over medium heat, stirring constantly for 5 to 10 minutes or until thick enough to coat the back of spoon. Remove from heat. Stir in the gelatin mixture to dissolve. Cover and refrigerate for about 15 minutes or until slightly thickened. In a bowl, fold Cool whip or whipped cream into gelatin mixture until combined. spoon into meringue shell. Cover and refrigerate for about 30 minutes or until set.

Orange parfait

Serves: 8

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

8 egg yolks
1 8-ounce can frozen orange juice
4 oranges
2 cups whipping cream
1/2 cup sugar

preparation

Combine the first three ingredients in a large stainless bowl.
Whisk over a pan containing boiling water until the mixture triples in volume.
Transfer to an electric mixer and continue whipping until mixture in cool.
Whip the cream until firm. Add sugar gradually while mixing. Gently fold cream into orange mix and spoon into a decorative mold or individual dessert dishes.
Allow to freeze for at least an hour then unmold on plates or serving platter.

Orange sherbet

Serves: 6

Preparation time: 1 hour

Ingredients

1/4 cup cold water
1 teaspoon unflavored gelatin
3/4 cup boiling water
3/4 cup sugar
2 1/4 tablespoons grated orange zest
1/2 cup orange juice
1/4 cup lemon juice
1 egg yolk, beaten
1/2 cup heavy cream
3 tablespoons sugar
1 pinch salt
1 egg white

preparation

Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved.
Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside. In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form.
In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time.
Pour in an ice cream maker and process according to manufacturer's instructions.

Orzo with wild mushrooms

Serves: 4

Preparation time: 30 minutes

Cooking time:1 hour

A version of risotto made with orzo

Ingredients

6 cups chicken or vegetable stock
5 tbsp. unsalted butter
8 oz. hen of the woods, chanterelle, or morel mushrooms, cleaned and halved if large
1/2 cup minced shallots
1 tablespoon minced garlic
1¾ cups (12 oz.) orzo
1 tsp. minced fresh thyme
salt and freshly ground black pepper, to taste
½ cup cream
½ cup finely grated Parmesan, plus more for serving

preparation

Heat chicken stock in a small saucepan over medium heat; set aside and keep warm. Heat butter in a 4-qt. saucepan over medium-high heat. Working in batches, add mushrooms and cook until golden, 5–7 minutes. Using a slotted spoon, transfer mushrooms to a bowl; set aside. Add shallots and garlic to saucepan; cook, stirring, until soft, 3 minutes.
Add orzo, thyme, salt, and pepper; cook 2 minutes. Add reserved stock ¼ cup at a time, cooking until each addition is absorbed before adding next amount. Cook, stirring often, until liquid has all been used and orzo is tender, about 25-30 minutes. Add cream and cook, stirring, until liquid is creamy, about 3 minutes more. Remove from heat and stir in reserved mushrooms, Parmesan, salt, and pepper; serve with additional Parmesan on the side.

Pamplemousse pie

Serves: 6

Preparation time: 40 minutes

Ingredients

1 9-inch Graham cracker crumb crust, baked
2 red ruby grapefruit
1 cup grapefruit juice
1 envelop unflavored gelatin
2 egg whites
1/2 cup sugar
8 ounces cream cheese
3/4 cup sour cream

preparation

Peel one grapefruit, cutting away all rind. Remove sections; set aside for garnish.
In a saucepan, soften gelatin in one half of the juice. Dissolve over low heat. Set aside. Pour remaining juice in a blender. Add one half of the sugar, sour cream and cream cheese. Beat until smooth. Blend in the gelatin. Chill until slightly thickened.
Beat egg whites until stiff and gradually add the remaining sugar. Fold into gelatin mixture.
Pour into crust. Chill and garnish with grapefruit sections.

Panna cotta with berry compote

Serves: 6

Preparation time: 10 minutes

Cooking time:10 minutes

Ingredients

1envelope unflavored gelatin
2 tablespoons cold water
1 cup each sour cream, whipping cream and light cream
1/3 cup sugar
1 vanilla bean

preparation

Lightly oil six 5-ounce ramekins; set aside.
In small bowl sprinkle gelatin over water; set aside.
In saucepan, combine sour cream, whipping cream, light cream and sugar. Halve vanilla bean lengthwise and scrape out seeds to cream mixture (add vanilla bean halves, if desired, for additional flavor).
Place over medium heat, stirring often, until very hot; do not let boil.
Stir in gelatin mixture until dissolved. Remove vanilla bean halves.
Pour into ramekins. Chill for 4 hours or until set. To serve, run sharp knife around edges and turn out onto serving plates.
Spoon Reisling Summer Berry Compote around panna cottas. Garnish with lemon balm or mint.

Peach and cream dessert

Serves: 10

Preparation time: 20 minutes

Cooking time:5 minutes

Ingredients

Crust:
1/2 cup butter, melted
2 cups graham cracker crumbs
1/3 cup brown sugar

Add melted butter to crumbs and sugar. Reserve 1/2 cup.
Press into 9 by 13" pan.
Filling:
2 14-ounce cans sliced peaches (Reserve juice plus water to make 2 cups)
1/4 cup sugar
1 tablespoon cornstarch
8-ounces cream cheese, softened
1 cup sugar
1 cup whipping cream

preparation

Combine peaches, juice, water, sugar and cornstarch in a saucepan. Heat and stir until it thickens. Let cool. Beat cream cheese and 1 cup sugar until fluffy.
Beat cream until stiff. Fold into cream cheese mixture. Spread half of mixture on prepared crust.
Spoon thickened peaches on top. Spread second half of cheese mixture over top. Sprinkle with reserved crumbs and chill.

Peach custard ice cream with fresh peach compote

Serves: 6

Preparation time: 40 minutes

Cooking time:5 minutes

Ingredients

Ice Cream
1 1/2 cups whipping cream
1 cup half and half
3/4 cup sugar
5 large egg yolks
1 pound peaches, peeled, sliced
1/4 cup light corn syrup
1/2 teaspoon vanilla extract

Compote:
4 large peaches, peeled, sliced
1/2 cup orange Muscat wine
1/2 cup sugar
2 teaspoons fresh lemon juice

preparation

For Ice Cream:
Bring 1 cup cream, half and half, and 1/2 cup sugar just to simmer in medium saucepan.
Whisk yolks; gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens, about 4 minutes (do not boil). Strain into bowl.
Refrigerate custard until cold, about 3 hours.
Place peaches, corn syrup, and 1/4 cup sugar in medium saucepan. Stir over medium heat until peaches are heated through, about 4 minutes. Mash to coarse puree. Cool completely. Stir into custard along with vanilla and 1/2 cup cream. Process custard in ice cream maker according to manufacturer's instructions.
For Compote:
Mix all ingredients. Let stand 10 minutes and up to 1 hour, tossing occasionally. Serve ice cream with compote.
Adapted from Bon Appétit August 2002

Peach-raspberry beggars purses

Serves: 8

Preparation time: 40 minutes

Cooking time:25 minutes

Ingredients

Sauce:
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon grated orange rind
3 large egg yolks
1/4 cup sugar

Filling:
1 pound peaches, peeled, chopped
1/2 cup raspberries
2 1/2 tablespoons sugar
8 teaspoons sugar
1 teaspoon cinnamon
2 tablespoons flour
1/2 teaspoon fresh lemon juice
1 large egg white, whisked
1 package frozen puff pastry (2 sheets)

preparation

For sauce:
Combine cream, milk, and orange in heavy saucepan. Bring to simmer. Remove from heat and let steep for 15 minutes, covered. Whisk yolks and sugar. Gradually whisk warm milk mixture into yolk mixture; return to saucepan. Cook over low heat until mixture coats the back of a spoon, stirring constantly (do not boil).
Pour into bowl and chill until cold, whisking occasionally.
For filling:
Line a baking sheet with parchment paper and spray with non-stick spray. Roll out one pastry sheet to 14-inch square. Cut our 4 circles each measuring 5-inches in diameter. Place circles on prepared sheet and cover with plastic. Repeat with remaining pastry sheet. Place circles atop plastic on same baking sheet. Freeze 10 minutes.
Toss peaches, raspberries, 2 1/2 tablespoons sugar, flour and lemon juice. Roll out pastry circles to 7-inch diameter rounds. Place 1/4 cup of fruit mixture in centre of each round. Gather dough atop fruit and twist and pinch firmly to enclose completely.
Place on large baking sheet. Freeze bundles for 15 minutes. Preheat oven to 400 degrees. Brush purses all over with egg white, and sprinkle each lightly with sugar cinnamon mixture.
Bake until golden, about 20 minutes. Cool at least 10 minutes. Place 2 tablespoons sauce in centre of each plate. Place one purse in centre and serve warm.

Pear hazelnut gnocchi with greens

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

Fresh-picked pears are simmered to an intensely flavored paste letting you capture that harvest flavor all year long. In this dish, tender gnocchi coated in a light cream sauce fragrant with pears and Pinot Grigio and a slight bitterness of wilted greens are finished with salted butter hazelnuts. The dish is simple to put together and can stand on its own as a main course or served with baked fish or chicken. Top with finely shredded washed-rind cheese or Parmesan if you like.
Recipe adapted from LCBO Food and Drink, ON Canada

Ingredients

2 tbsp (30 mL) butter
¼ cup (60 mL) hazelnuts, coarsely chopped
1 small onion, halved and thinly sliced
2 cloves garlic, minced
Salt and freshly ground pepper
½ cup (125 mL) Pinot Grigio
1 cup (250 mL) whipping cream
¼ cup (60 mL) Pear Paste
1 lb (500 g) fresh potato gnocchi
3 cups (750 mL) packed chopped Swiss chard
(leaves and tender stems) or baby kale

preparation

1 Melt butter in a skillet over medium heat until bubbling; add hazelnuts and toast them, stirring, for 2 to 3 minutes or until golden and fragrant. Using a slotted spoon, transfer to a bowl. 2 Add onion to butter in skillet and sauté for about 3 minutes or until softened. Add gar- lic, ½ tsp (2 mL) salt, and pepper to taste and sauté for about 1 minute or until just slightly golden. Pour in wine and boil, scraping up any brown bits stuck to pan, until reduced by about half. Stir in whipping cream and Bartlett Pear Paste and bring to a boil. Boil, stirring often to help pear paste melt, for about 3 min- utes or until sauce is slightly thickened. 3 Meanwhile, cook gnocchi in a large pot of boiling salted water according to package di- rections, about 3 to 4 minutes, or until they float and are just tender. 4 Add Swiss chard to sauce and stir for 1 to 2 minutes or until just wilted. Using a heat- proof strainer, scoop gnocchi out of water and add to sauce; stir gently to coat. Season with salt and pepper. Season hazelnuts with salt. Spoon gnocchi into warmed serving bowls and serve topped with hazelnuts. Serves 4 to 6

Pear tart tatin

Serves: 8

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

2 cans (1-lb, 14-oz size) pear halves
1 cup sugar
1 teaspoon butter
1 9-inch puff pastry circle
1 cup whipping cream
2 teaspoons confectioners' sugar

preparation

Preheat oven to 450 degrees.
Drain pears. Caramelize sugar with ¼ cup water until golden brown.
Pour caramel into the bottom of an 8½-inch round baking dish. Arrange pears, rounded side down on caramelized sugar.
Top with a second layer. Dot with butter. Bake 25 minutes. Bake pastry circle for 10 to 15 minutes or until golden brown. Place circle over pears.
Place serving plate over the top of pastry circle. Invert; remove baking dish.
Whip cream with sugar until firm. Garnish pears with whipped cream rosettes.

Pecan pumpkin pie

Serves: 10

Preparation time: 40 minutes

Cooking time:1 hour 15 minutes

Ingredients

For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon granulated sugar
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1-inch pieces
1/4 cup shortening
2 to 3 tablespoons ice water, or as needed

For the filling:
2 (13.5 oz.) pumpkin pie mix
3 eggs
1/4 cup firmly packed light brown sugar
1/2 cup chopped pecans
1/2 cup heavy cream
whipped cream for serving

preparation

To make the pastry,
in the bowl of a food processor, combine the flour, salt and granulated sugar and pulse once to mix. Add the butter and shortening and process in short pulses to form pea-size crumbs, 20 to 25 seconds. While pulsing, gradually add the water to form large, moist crumbs, 10 seconds more. Turn the dough out onto a lightly floured surface and, with lightly floured hands, shape the dough into a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.
Position a rack in the center of an oven and preheat to 425°F. On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer to a 9-inch pie dish, fit the dough into the dish and trim the edges, leaving a 1-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Refrigerate for 30 minutes.
Using a fork, poke holes in the dough and bake until the pastry is golden and crisp, 15 to 20 minutes.
Transfer to a wire rack and let cool slightly. Reduce the oven temperature to 350°F.
To make the filling, in a mixing bowl, whisk together the pumpkin mix, eggs, brown sugar, chopped pecans and cream until smooth.
Pour the filling into the pie shell and bake until the filling is set, 45 to 50 minutes. Transfer the pie to a wire rack and cool to room temperature.
Serve slices with whipped cream.

Penne in cream sauce and sausage

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 pound sweet Italian sausage, casings removed
1 cup dry white wine
1 14-ounce can diced peeled tomatoes with juices
1 cup whipping cream
6 tablespoons chopped Italian parsley
1 pound penne pasta
1 cup freshly grated Parmesan cheese

preparation

Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes.
Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes.
Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 5 minutes. Add tomatoes with juices and simmer 5 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper.
Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain pasta; transfer to large bowl. Bring sauce to simmer. Pour sauce over pasta. Add 1/2 cup cheese and toss to coat. Sprinkle with remaining 1/2 cup cheese and 2 tablespoons parsley.

Peppermint meringues with chocolate filling

Serves: 10

Preparation time: 40 minutes

Cooking time:2 hours

You can make the meringue a week ahead and store in an airtight container in a cool, dry place (though not in the freezer or refrigerator). Any humidity or moisture will soften the meringue.

Ingredients

3 large egg whites
3/4 cup sugar
1/2 teaspoon pure peppermint extract
Red gel-paste food coloring
1 cup heavy cream
6 ounces good-quality semisweet chocolate, finely chopped

preparation

Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.

Make meringues: Put egg whites and sugar and cream of tartar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.

Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.

Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)

Before serving or mailing, fill a pastry bag fitted with a small plain round tip with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes.

Phyllo wrapped chicken with mexican pesto

Serves: 6

Preparation time: 50 minutes

Cooking time:30 minutes

Ingredients

Pesto:
6 fresh mild chili peppers (anaheim, poblano)
1 cup fresh spinach leaves, washed and cleaned
1/2 cup grated parmesan
1/4 cup toasted pine nuts
3 garlic cloves
1/2 cup olive oil

Garlic sauce:
2 cups chicken broth
3/4 cup heavy cream
3 garlic cloves, minced
1/4 cup chopped fresh basil

Chicken:
6 sheets phyllo dough
1/2 cup butter, melted
6 skinless boneless chicken breast halves
1 1/2 cups Grated Montery jack cheese

preparation

For pesto:
Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers. Process roasted peppers, spinach, cheese, nuts, garlic, and chipotle chilies in food processor.
Add oil to blend and process. Season with salt and pepper.

For garlic Sauce:
Bring stock and cream to a boil in a small saucepan. Add garlic and basil; simmer until sauce thickens slightly. Season with salt and pepper. Can be made a day ahead.

For chicken:
Preheat oven to 400 degrees. Place 1 phyllo sheet on work surface. Brush with melted butter. Fold in half crosswise. Brush with butter. Place 1 chicken breast in center of phyllo. Season with salt and pepper.
Spoon 1 teaspoon pesto over chicken. Sprinkle with 1/4 cup cheese. Insert chicken in phyllo by folding dough over chicken. Brush with butter. Repeat with remaining chicken.
Refrigerate remaining pesto for other use.
Bake chicken about 25 minutes.
Transfer to plates. Bring garlic sauce to simmer. Spoon over chicken.

Poached peaches with a strawberry and sparkling clairette sauce

Serves: 6

Preparation time: 10 minutes

Cooking time:15 minutes

Ingredients

6 ripe peaches
6 cups water
400 g (14 oz) sugar
½ vanilla pod, cut open
3 tbsp whipped cream
500 g (1 lb) strawberries (wild strawberries are excellent)
½ cup sparkling Clairette wine or Proseco
3 tbsp finely cut shelled pistachio nuts

preparation

Gently drop the peaches into a pan of boiling water and cook for 1 minute. Drain the peaches and peel them carefully.

Bring the 6 cups water with 350 g (12 oz) of the sugar and the vanilla pod to the boil in a medium saucepan. Add the peeled peaches and simmer for about 10 minutes. Allow the peaches to cool in the syrup.

Beat the remaining sugar and the whipped cream.

Blend the strawberries into a coarse purée. Fold the strawberries and the sparkling wine into the cream and refrigerate until needed.

Place the drained peaches in a serving bowl. Spoon the strawberry sauce over the fruit or to the side, sprinkle with pistachio nuts and serve.

Poached pears with spiced caramel sauce

Serves: 6

Preparation time: 30 minutes

Cooking time:25 minutes

Ingredients

For poached pears:
4 juice oranges
1 lemon, halved
8 cups water
2 cups sugar
6 firm-ripe Anjou pears

For caramel:
1/2 cup sugar
1/4 cup packed light brown sugar
1 1/2 cups heavy cream
1 whole clove
5 cardamon pods
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
2 (3-inch) cinnamon sticks
3 tablespoons chopped toasted almonds or hazelnuts

preparation

Poach pears:
Remove zest of orange in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, sugar, and zest.
Peel pears, leaving stems attached, and add to pot. Simmer pears until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool).
Make caramel:
Put sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork until a deep golden caramel.
Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamon pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring until caramel is dissolved and sauce is reduced to about 1 1/2 cups, about 10 minutes.
Pour sauce through a sieve and cool to just warm. Assemble dessert: Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.

Pompano captiva

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

2 pounds pompano fillets
1/2 teaspoon salt
1/4 teaspoon ground white pepper
8 ounces shrimp quenelle forcemeat
1 tablespoon chopped shallots
5 ounces dry white wine
5 ounces fish stock
6 ounces sliced mushrooms
1 ounce beurre manié
3 ounces heavy cream
2 tablespoon lemon juice
1 pound diced canned tomatoes
1 ounce butter

preparation

Flatten pompano fillets with a mallet. Season with salt and pepper.
Spread quenelle forcemeat over half of each pompano fillet and fold other half over.
Butter baking pan. Sprinkle with shallots. Arrange fillets on top in one layer.
Add wine and fish stock. Arrange mushrooms on top of fish. Bake at 400 degrees for 20 to 25 minutes. Transfer fillets onto serving platter.
Reduce cooking liquid by one third. Stir in beurre manié and cream. Reduce to a medium consistency. Add lemon juice. Season to taste. Saute tomatoes in butter.
Arrange around pompano. Pour sauce over fish. Serve hot.

Poppy seed chocolate torte

Serves: 10

Preparation time: 20 minutes

Cooking time:45 minutes

30 minutes

Ingredients

4 ounces bittersweet chocolate, chopped
3/4 cup sugar
6 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
6 large eggs, separated
1/2 cup poppy seeds, ground (about 3 1/2 ounces)
2 tablespoons flour
powdered sugar
whipped cream

preparation

Preheat oven to 350 degrees.
Generously butter and flour 9-inch springform pan.
Melt chocolate in top of double boiler over simmering water, stirring chocolate until smooth.
Remove chocolate from over water.
Cool chocolate 10 minutes. Beat 3/4 cup sugar, butter and vanilla extract to blend.
Add egg yolks 1 at a time, beating well after each addition. Add melted chocolate; beat until just combined. Mix in poppy seeds.
Beat egg whites until stiff but not dry.
Fold half of beaten egg whites into chocolate mixture.
Fold flour into remaining beaten whites. Fold egg white mixture into chocolate mixture.
Pour batter into prepared pan. Spread to level.
Bake until tester inserted in center of torte comes out clean, about 45 minutes. Transfer pan to rack and cool completely.
Remove pan sides.
Sift powdered sugar over torte. Serve with whipped cream.

Porcini mushroom gratin

Serves: 6

Preparation time:30 minutes

Cooking time:30 minutes

Ingredients

200 g dried porcini mushrooms
500 g fresh mushrooms (you can use a variety like button, cremini, or portobello)
2 cloves garlic, minced
1 small onion, finely chopped
2 tablespoons olive oil
200 ml heavy cream
200 ml milk
50g grated Parmesan cheese
50g grated Gruyere cheese
2 tablespoons butter
Salt and pepper to taste
Fresh thyme leaves for garnish (optional)
500g (1 lb) potatoes, thinly sliced (optional, for a potato layer)

preparation

Preheat your oven to 180°C (350°F).

Start by rehydrating the dried porcini mushrooms. Place them in a bowl and cover with hot water. Let them soak for about 20 minutes or until they are soft. Drain and chop them coarsely.

In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, sauté until they become translucent.

Add the fresh mushrooms and rehydrated porcini mushrooms to the skillet. Cook them until they release their moisture and start to brown. This should take about 10 minutes. Season with salt and pepper to taste.

In a separate saucepan, heat the heavy cream and milk over low heat. Once it's warm, add half of the grated Parmesan and half of the grated Gruyere cheese. Stir until the cheese is melted and the mixture is smooth. Season with a bit of salt and pepper.

If you want to add a layer of potatoes, arrange the thinly sliced potatoes in a greased baking dish first. Then layer the mushroom mixture on top.

Pour the cheese sauce over the mushrooms and potatoes (if using).

Sprinkle the remaining Parmesan and Gruyere cheese on top of the gratin.

Bake in the preheated oven for about 25-30 minutes or until the top is golden brown and the gratin is bubbling.

Garnish with fresh thyme leaves if desired and serve your delicious gratin aux porcini hot.

Pork scallopines with puree of chestnuts

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

8 pork scallopine, thinly sliced from loin or tenderloin
salt and pepper to taste
1 tablespoon flour
2 tablespoons butter
1/2 cup chopped mushrooms
1/4 cup chopped dill pickles
1 tablespoon capers, drained
1 tablespoon white vinegar
1 teaspoon prepared mustard
1 1/2 cups brown sauce
For chestnut puree:
1 pound canned whole chestnuts
1/4 cup heavy cream
1 teaspoon honey

preparation

Season pork scallopine with salt and pepper. Dredge in flour.
Heat butter in a non-stick frying pan. Brown pork scallopines about 3 minutes on each side.
Set aside on a plate.
Add mushrooms, pickles, capers and vinegar to pan. Heat for 5 minutes.
Add brown sauce.
Add pork slices and simmer for 3 to 4 minutes.
Chestnut puree:
Drain and rinse chestnuts. Puree in a food processor with cream and honey until smooth.
Serve pork with garnish and chestnut puree.

Potato galettes with smoked salmon and dill creme fraiche

Serves: 6

Preparation time: 15 minutes

Cooking time:12 minutes

Individual potato pancakes called galettes are topped with a sour cream mixture and smoked salmon.
The potato galettes can be browned 2 hours in advance. Bake in the oven 10 minutes before serving.

Ingredients

1/4 cup crême fraiche or sour cream
3 tablespoons shallots, minced
2 tablespoons fresh dill, minced
1 1/2 tablespoons fresh lemon juice
to taste salt and pepper
2 large Idaho potatoes
1/4 cup butter, melted
4 ounces smoked salmon, thinly sliced
1 1/2 ounces salmon caviar, (optional)
1 tablespoon fresh chives, chopped

preparation

Preheat oven to 400 degrees.
Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
Peel and finely grate potatoes. Wash potatoes under cold water. Drain well. Toss potatoes with 2 tablespoons butter in bowl. Season with salt and pepper.
Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated potatoes in the skillet to make four round galettes.
Using a metal spatula, press and flatten potatoes into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
PRESENTATION
Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.

Prekmurska gibanica -poppyseed walnut and apple strudel pie

Serves: 12

Preparation time:35 minutes

Cooking time:1 hour

Prekmurska gibanica a layered pastry that contains poppy seeds, walnuts, apples, raisins and quark fillings. Although native to Prekmurje, it has achieved the status of a national specialty of Slovenia.It's so popular that it appears on one of the country's stamps!

Ingredients

For the strudel dough:

300 g flour
3 tablespoons lukewarm water
2 tablespoons wine
1 tablespoon sugar.
salt to taste
2 tablespoons oil
2 tablespoons melted butter for brushing dough

(You can also substitute store-bought filo pastry or strudel dough.)

For the fillings:

The poppy seed filling:

400 g poppy seeds, ground with a mortar and pestle or very briefly whizzed in a food processor with the steel blade
200 g sugar
cinnamon to taste
1 cup hot milk

The apple filling:

500 g apples, grated
200 g sugar
cinnamon to taste
1 lemon rind, grated
1 tablespoon lemon juice

The cottage cheese filling:

500 g cottage cheese
3 dl (deciliters) sour cream: about 1 1/2 US cups
1 egg
200 g sugar
2 tablespoons raisins, soaked in rum
vanilla to taste

The walnut filling:

500 g ground walnuts
200 g sugar
cinnamon to taste

Optional topping: 1 cup sour cream

preparation

Separately for each filling, mix the ingredients well. Grease well (butter is best) a square or oblong ovenproof baking dish or pan.

For the strudel dough: Mix the ingredients in a bowl, knead thoroughly (ten minutes at least) and let stand to relax for one hour. Then roll out and cut into thin sheets the size of the baking container. (Alternately, purchase large sheets of strudel dough or filo pastry to suit your baking dish.)

Place a layer of strudel dough / filo pastry in the bottom of the baked dish. Brush lightly with melted butter. Spread half the poppy seed filling evenly over it. Cover this layer with another sheet of strudel dough and brush the dough with melted butter. Spread this layer with half the apple filling. Cover with another sheet of dough: brush with melted butter. Spread with half the cottage cheese filling: cover with a sheet of dough, brushing with melted butter. Spread with half the walnut filling: cover with dough and brush dough with melted butter.

Repeat this process with the remaining poppyseed filling, apple filling, cottage cheese filling and walnut filling, making sure to brush each layer of strudel dough with the melted butter as you proceed.

Top with a final layer of strudel dough: brush with melted butter. If you like, spread this last layer with 1 cup sour cream (thinned a little with milk, if necessary, to make it easier to spread).

Bake for about 1 hour in a medium oven (350F / 175C). Cut into squares and serve.

Profiteroles

Serves: 8

Preparation time: 25 minutes

Cooking time:20 minutes

Profiteroles are small cream puffs.

Ingredients

1 cup water
1 tablespoon sugar
1/2 cup butter
1 cup flour
4 large eggs

For filling:
2 cups whipping cream
1/2 cup confectioner's sugar
1 tablespoon instant vanilla or chocolate pudding

preparation

Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once. Stir vigorously over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat. Beat eggs in thoroughly, one by one. Beat mixture until smooth. Spoon cream puff mixture into a pastry bag fitted with a plain tube and pipe the equivalent of a teaspoon onto ungreased baking sheet leaving 2 inches apart. Bake until puffed, golden brown and dry about 15 to 20 minutes.
FILLING:
Whip the cream with sugar and instant pudding until stiff. Fill the small puffs with cream using a pastry bag fitted with a small plain tube. Other fillings can be used (ice cream, chocolate or vanilla pudding).

Pumpkin and sweet garlic custards

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour 20 minutes

Ingredients

2 heads garlic, separated into cloves but not peeled (approximately 20 cloves)
1 3-pound sugar pumpkin or butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons unsalted butter
4 large eggs
2 cups heavy cream
2 teaspoons finely chopped fresh marjoram leaves
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground white pepper to taste
8 small sprigs
fresh marjoram, for garnish

preparation

Put the garlic cloves in a small saucepan. Add enough cold salted water to cover and bring to a boil over high heat. Drain, discarding the water. Return the garlic cloves to the pan, add more water and salt, and repeat twice more. When the water comes to a boil for the third time, reduce the heat and simmer for about 12 minutes, until the cloves are tender. Drain, and set aside 8 cloves for garnish. Peel the remaining cloves.
Meanwhile, put the pumpkin in a 2 1/2-quart saucepan. Add enough cold salted water to cover, and bring to a boil over high heat. Reduce the heat and simmer for about 6 to 8 minutes, or until tender when pierced with the tip of a small, sharp knife. Drain.
In a 12-inch sauté pan, heat the butter over medium-high heat. Add the squash and peeled garlic cloves, and cook for 5 to 10 minutes, stirring often to avoid scorching, until the excess moisture evaporates. Remove from the heat to cool to room temperature. Preheat the oven to 350°F.
Transfer the squash and garlic to a blender or a food processor fitted with the metal blade and process until smooth.
Add the eggs, cream, marjoram, and nutmeg. Season with salt and pepper, and pulse to combine. Ladle the custard into eight 4-ounce ramekins. Set the ramekins in a shallow roasting pan or baking pan, cover loosely with a sheet of foil, and put the pan in the oven. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake for 35 to 40 minutes, until the custards are set around the edges but still a little shaky in the center. Check the custards after about 15 minutes in the oven. If they are puffing up and resembling souffles, reduce the oven temperature to 325°F. Carefully remove the pan from the oven. If not serving right away, let the heat escape from the oven and, at the same time, reduce the temperature to its lowest setting (between 180° and 200°F). Let the custards cool slightly in the water bath, then lift the ramekins from the water and serve immediately or return them to the oven to keep warm. Serve the custards in the ramekins or unmolded, inverted onto a plate. To serve, garnish each custard with a reserved unpeeled clove of garlic and a sprig of marjoram.
NOTE:
If making well in advance, remove the ramekins from the water bath and allow to cool to room temperature. Cover the ramekins with plastic wrap and refrigerate them. To reheat, place the custards, still covered with plastic wrap, in a large saute pan and add enough water to come about 1/2 inch up the sides of the ramekins. Bring to a simmer over low heat for about 30 minutes, or until the custards are warmed through. Off the heat, the custards will keep warm in the water bath for up to 30 minutes.
VARIATIONS:
This recipe can be used to make custards with vegetables that have low fiber and water content, such as cauliflower, carrots, parsnips, and turnips. If using a more fibrous vegetable such as peas or asparagus, you must first sieve them.

Pumpkin chocolate cinnamon and salted caramel mousse cake

Serves: 16

Preparation time: 4 hours

Cooking time:25 minutes

The chocolate Mousse Cake is a stunning 4-layer dessert

Ingredients

For the Chocolate Cake:
• 2 oz soft butter
• 1/4 cup (1.75 oz) granulated sugar
• 1/4 cup (1.75 oz) brown sugar
• 1 egg at room temperature
• 1 tsp vanilla extract
• 1/2 cup (4 fl oz) buttermilk at room temperature
• 2/3 cup (2.66 oz) all-purpose flour
• 1/3 cup (1 oz) unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
For the Pumpkin Cinnamon Mousse Layer:
• 9 oz cinnamon chips
• 1 1/2 cups heavy cream divided
• 1/3 cup canned pumpkin puree
• Pinch salt
• 2 tsp unflavored powdered gelatin
• 2 tbsp water
• 1 tsp ground cinnamon
For the Pumpkin Butterscotch Mousse Layer:
• 9 oz butterscotch chips
• 1 1/2 cups heavy cream divided use
• 1/3 cup canned pumpkin puree
• Pinch salt
• 2 tsp unflavored powdered gelatin
• 2 tbsp water
For the Salted Caramel Mousse Layer:
• 9 oz salted caramel chips or white chocolate chips
• 1 1/2 cups heavy cream divided use
• 1/3 cup thick salted caramel sauce
• Pinch salt
• 2 tsp unflavored powdered gelatin
• 2 tbsp water
• 1 tsp vanilla extract
For the Chocolate Ganache on Top:
• 1/2 cup heavy cream
• 3 oz semi-sweet chocolate finely chopped
To Decorate:
• Whipped cream
• Cinnamon
• Candy of your choosing

preparation

To Make the Chocolate Cake:
1. Line a 9-inch cake pan with parchment, and spray it with non stick cooking spray. Preheat the oven to 350 F.
2. Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add egg and vanilla extract, and beat well until they’re fully incorporated.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer running on low, add a quarter of the sifted flour mixture. Add a third of the buttermilk to the mixing bowl. When that’s incorporated, continue to add the dry and wet ingredients in an alternating pattern, ending with the dry ingredients.
4. Finish mixing the cake by hand. Pour the batter into the prepared pan and smooth it into an even layer. Bake the cake for 22-25 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool the cake completely before using.
To Make the Mousse Layers:
1. Prepare your pan. You need a 9-inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work. Line the inner wall with a 4-inch high acetate cake collar or a strip of aluminum foil or waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using foil/waxed paper, make sure you cut the strip tall enough to extend at least an inch over the pan’s sides, since the cake is about 4 inches tall.
2. Place a cake cardboard in the bottom of the pan, then carefully place the baked cake on top of the cardboard. This is optional, but it makes it easy to transfer the cake cleanly and neatly to your serving plate.
3. Prepare the cinnamon mousse layer: combine the cinnamon chips, pumpkin puree, 1/2 cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
4. While you wait for the cinnamon mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the cinnamon is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and cinnamon mixture together, and whisk in the ground cinnamon.
5. Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the cinnamon, and once it’s incorporated, gently fold in the remaining whipped cream. Scrape the mousse on top of the cake, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mousse has started to set and is firm enough that a second layer can be added.
6. For the pumpkin-butterscotch mousse, combine the butterscotch chips, pumpkin puree, 1/2 cup of heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the cinnamon layer, by melting and cooling the butterscotch mixture, whisking in the melted gelatin, and folding in whipped cream. When the pumpkin-butterscotch mousse is ready, pour it over the cinnamon mousse layer. Spread it into an even layer, and refrigerate again.
7. Finally, prepare the salted caramel layer. Combine the salted caramel chips (or white chocolate chips), 1/2 cup heavy cream, salted caramel, salt, and vanilla in a microwave-safe bowl. Continue to make this layer the same way you made the previous two layers. Pour it over the pumpkin-butterscotch mousse, and refrigerate to set the mousse layers for at least 30 minutes.
8. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you have a smooth, shiny mixture. If it is very hot, let it cool slightly so it’s still warm and spreadable, but not so hot that it will melt the mousse. Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edge and spread it in an even layer. Refrigerate the cake for at least 4 hours or overnight, so that the mousse layers can be very firm when slicing.
9. To finish the cake, push the bottom out from the pan, or unhinge the sides, and unwrap the acetate strip. Transfer the cake to your serving platter. Pipe rosettes of whipped cream around the edges, and sprinkle the cream with a bit of cinnamon. Top the rosettes with chocolate candies or chocolate curls, or leave them plain.
10. For the cleanest slices, cut the cake when it is well chilled. Use a large sharp knife, and wash it frequently between cuts. For the best taste and texture, allow the cake slices to sit at room temperature for 10-15 minutes before serving.

Pumpkin pie

Serves: 8

Preparation time: 30 minutes

Cooking time:50 minutes

Ingredients

1 recipe never fail pie crust
Filling:
2 eggs, lightly beaten
16 ounces solid pack pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups evaporated milk

preparation

Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Preheat oven to 425 degrees. Combine filling ingredients in order given; pour into pie crust.
Bake in preheated for 15 minutes. Reduce temperature to 350 degrees. Bake an additional 40-50 minutes, or until knife inserted near center comes out clean.
Cool; garnish, if desired with whipped topping.

Raspberry delight

Serves: 10

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

1 cup flour
1/2 cup butter
3/4 cup brown sugar

3 egg whites
1 pgk (8 ounces) (300 g) raspberries in syrup, thawed
1/2 cup sugar
1 teaspoon vanilla
1/2 pint whipped cream

preparation

Mix the flour, butter and brown sugar in a mixing bowl to obtain a crumbled mixture
Spread unto a baking pan.
Bake in 350 degree oven, stirring often until golden brown. Press half of the crumb mixture in bottom of a 10-inch springform pan.

In bowl of an electric stand mixer, combine egg whites, raspberries, sugar and vanilla.
Whisk on medium speed until mixture is thick and fluffy, about 10 minutes.
Fold in the whipped cream and spoon into pan.
Level mixture with a spatula. Spread remaining crumb mixture over. Freeze for about 6 hours, or until firm.
Serve with raspberry sauce.
Recipe by Hanne Barter

raspberry mousse with apricot sauce

Serves: 6

Preparation time:30 minutes

Cooking time:10 minutes

Ingredients

6 egg yolks
1/2 cup sugar
1/4 cup water
1 tablespon framboise liqueur (raspberry eau de vie)
8 ounces creme fraiche or sour cream
30 ounce can apricots in syrup
1 1/2 pints raspberries

preparation

Whish yolks, sugar and water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
Whisk until candy thermometer registers 160. F, about 4 minutes. Remove from water. Beat mixture until cool and thick, about 5 minutes. Beat in framboise.
Add creme fraiche; beat just until blended. Divide mixture among six 3/4-cup souffle dishes.
Freeze until firm, at least 2 hours or overnight. Drain apricots, reserving 6 tablespoons syrup. Puree apricots with reserved syrup in processor.
Transfer puree to bowl. Cover and chill sauce until ready to use. Dip souffle dishes briefly into hot water. Run small knife around sides of each mousse. Wipe dishes dry.
Turn out each mousse onto chilled plate. Spoon sauce around mousse.
Garnish with raspberries.

Red pepper bisque

Serves: 12

Preparation time: 15 minutes

Cooking time:30 minutes

Ingredients

1/2 cup instant rice
3 cups chicken stock
8 cups sweet red peppers
2 medium sliced white onions
6 cups chicken stock
3 cups milk
1 cup cream
1/2 teaspoon Tabasco
1/2 teaspoon ground white pepper
1/2 teaspoon paprika
salt to taste

preparation

In a large saucepan, simmer plain rice in the 3 cups of chicken stock.
In another saucepan, simmer sliced red sweet peppers and sliced onion in remaining chicken stock. Simmer till tender.
Purée red pepper mixture with rice in a blender. Add milk and cream. Season with Tabasco, pepper, paprika and salt.

Rhubarb ice cream

Serves: 8

Preparation time: 1 hour

Cooking time:30 minutes

Ingredients

1 pound rhubarb, cut into 1/2-inch pieces, about 3 1/2 cups
1 cup sugar
3 large egg yolks
2/3 cup whole milk
1 cup heavy cream

preparation

In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over low heat until rhubarb releases its juices, about 5 minutes. Uncover and cook over medium heat, stirring frequently until most of water evaporates and rhubarb has a soft jam like consistency, about 20 minutes. Transfer to a bowl.
Whisk egg yolks lightly. In a saucepan, combine milk and remaining 1/4 cup sugar. Bring to a boil. Gradually whisk milk mixture into yolks. Return to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a spoon, about 10 minutes. Using a fine-meshed sieve, strain into a bowl.
Add rhubarb mixture and cream. Refrigerate for at least 2 hours or as long as overnight.
Freeze in an ice-cream maker to manufacturer's instructions. (Adapted from Williams-Sonoma Taste)

Rhubarb pithiviers

Serves: 6

Preparation time: 30 minutes

Cooking time:20 minutes

Ingredients

10 ounces rhubarb, trimmed
1/4 cup sugar
1/4 cup blanched ground almonds
2 teaspoons sugar
1 teaspoon cornstarch
1/4 cup + 2 teaspoons sour cream
1 egg yolk
1 teaspoon Cognac
1/2 teaspoon vanilla
3 sheets phyllo dough
2 1/2 teaspoons unsalted melted butter
1 egg yolk
Strawberry sauce:
1 pint ripe strawberries, hulled
1 teaspoon lemon juice
2 tablespoons sugar

preparation

Peel rhubarb. Cut into ¼-inch slices.
Place in a mixing bowl with sugar. Set aside for 1 hour.
In a mixing bowl, combine almonds, sugar, cornstarch, sour cream, egg yolk, cognac and vanilla.
Drain rhubarb, press to remove liquid, and blend into custard mixture.
Preheat oven to 400 degrees.
Cut phyllo leaves across in halves. Place one sheet on a buttered baking sheet.
Brush with melted butter. Repeat and stack 2 more sheets. Spoon rhubarb over phyllo, leaving 1-inch border unfilled.
Brush the edge of pastry with egg yolk. Cover with 3 more buttered sheets of phyllo.
Trim off the pastry edges, leaving a neat 8-to-10 inch circle.
Use a dinner plate as guide. Use left over pastry to form leaves and decorate top of pastry.
Brush leaves, but not the pastry. Use the back of a small knife to trace leaf veins.
Bake until the pastry is golden brown, about 20 minutes. Remove from the oven and cool.
To make the strawberry sauce:
Puree strawberries, lemon juice and sugar in a blender. Strain.

Rhubarb-strawberry custard tart

Serves: 8

Preparation time: 40 minutes

Cooking time:35 minutes

For this recipe, you need a 9-inch round tart pan with a removable bottom

Ingredients

Tart Dough:
12 tablespoons unsalted butter, softened
1/2 cup firmly packed light brown sugar
1 large egg at room temperature
1/2 teaspoon vanilla
1 3/4 cups unbleached flour
pinch of salt

Filling:
2 cups fresh strawberries, hulled and sliced
1/2 pound rhubarb, cut into 1/4-inch pieces, about 2 cups
2/3 cup heavy cream
1/3 cup firmly packed light brown sugar
2 large eggs
Glaze:
1/2 cup apricot preserves

preparation

For dough:
Using a heavy- duty mixer fitted with a paddle attachment, beat butter on medium speed until creamy. Add sugar and beat until pale. Beat in egg and vanilla.
Turn speed to low, add flour salt and mix until just blended.
Flatten dough to a 1/2-inch-thick disk and wrap in plastic. Refrigerate for at least 1 hour or up to 3 days.
Preheat oven to 400 degrees.
Unwrap dough and place on a lightly floured surface. Roll into 1/8-inch-thick round.
Fit dough into a 9-inch round tart pan with a removable bottom. Ease dough into bottom and up sides of pan, then run rolling pin over top to cut off excess.
Press dough to sides of pan. Freeze tart shell for 20 minutes.
To assemble and bake tart, strew strawberries and rhubarb in tart shell. Whisk cream, sugar and eggs together.
Pour over fruit, leaving a 1/8-inch margin at the top so it wont overflow in oven.
Bake until firm and well browned, until a knife inserted in the center comes out clean, 40 to 45 minutes. Let cool completely.
Transfer to a serving platter.
For glaze:
In a small saucepan, mix preserves with 2 tablespoons water. Heat over low heat. Push through a sieve with back of a spoon.
Brush tart with glaze and let set, 1 hour. (Adapted from Williams-Sonoma Taste)

Rich vanilla ice cream

Serves: 6

Preparation time: 1 hour

Cooking time:10 minutes

Ingredients

5 egg yolks
3/4 cup granulated sugar
3 cups heavy cream
1 cup whole milk
1 tablespoon vanilla extract

preparation

Whisk egg yolks and sugar in a mixing bowl until creamy and white Heat cream and milk in heavy saucepan. Pour over egg yolk mixture and mix well. Stir in vanilla extract.
Pour mixture in saucepan. Heat slowly over low heat while stirring until mixture coats the back of a spoon, about 8 to 10 minutes. DO NOT LET BOIL. Cool completely in refrigerator.
Freeze according to manufacturers instructions.

Roasted salmon with creamy endives

Serves: 4

Preparation time:30 minutes

Cooking time:20 minutes

Ingredients

Four 6-oz (175-g) salmon filets, skin on
1 tablespoon olive oil
Salt and freshly ground pepper
1 teaspoon chopped thyme
2 tablespoons butter
4 Belgian endives, sliced lengthwise into quarters
½ teaspoon sugar
¼ cup white wine
½ cup chicken stock
¾ cup whipping cream
½ cup grated French Comté cheese or gruyere
2 tablespoons chopped parsley

preparation

Preheat oven to 450 F.
Rub salmon with olive oil and season with salt, pepper and thyme.
Heat butter in an oven-proof skillet over medium heat. Add endive and sprinkle with sugar. Cook on each side until lightly browned, about 4 minutes.
Top with salmon, place skillet in the oven and bake for 10 to 12 minutes or until white juices begin to appear and salmon is just cooked through. Move salmon and endives to a serving dish and keep warm.
Add wine to pan and bring to boil. Boil until wine is reduced to 2 tablespoons, scraping any bits from base of pan. Add stock and reduce by half. Add cream and boil until slightly thickened. Remove skillet from heat and stir in cheese. Season with salt and pepper. Pour sauce over salmon and endive and sprinkle with parsley.

Robert linxe chocolate truffles

Serves: 20

Preparation time: 1 hour

Cooking time:10 minutes

Ingredients

11 ounces Valrhona chocolate (56% cacao)
2/3 cup heavy cream
Valrhona cocoa powder for dusting

preparation

Finely chop 8 ounces of the chocolate and put in a bowl. Bring heavy cream to a boil in a small heavy saucepan.
Make sure your pan is small, so you'll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching. Linxe boils his cream three times - he believes that makes the ganache last longer.
If you do this, compensate for the extra evaporation by starting with a little more cream.
Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.
Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.
Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets.
When piping, finish off each mound with a flick of the wrist to soften and angle the point tip. Freeze until firm, about 15 minutes. Meanwhile, melt 3 more ounces of the same Valrhona and smear some on a gloved hand.
Gently rub each chilled truffle to coat lightly with chocolate. The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand.
Linxe always uses gloves. Toss the truffles in unsweetened Valrhona cocoa powder so they look like their namesakes, freshly dug from the earth.
A fork is the best tool for tossing truffles in cacao. Shake truffles in a sieve to eliminate excess cacao.
Store truffles in the refrigerator.

Salted butter caramel

Serves: 8

Preparation time:5 mintes

Cooking time:12 minutes

Variations: For a chocolate caramel cream, add a few squares of chocolate

Ingredients

120 g (4 oz) caster sugar (super fine sugar)
60 g (1/2 stick) semi-salted butter
20 cl (7 oz ) of liquid cream, whole (35%)

preparation

1. Heat the sugar alone in a stainless-steel saucepan over medium heat. Cook without stirring until it melts and caramelizes.
2. Gradually add the butter then the cream, mixing vigorously with a whisk to avoid lumps.
3. When the preparation is homogeneous, continue cooking for 5 minutes and remove from the heat. The caramel is still liquid but it will harden as it cools.
4. Pour into a small jam jar and let cool. Store in the refrigerator.

Variations: For a chocolate caramel cream, add a few squares of chocolate.

Sauce beurre blanc

Serves: 8

Preparation time:15 minutes

Cooking time:15 minutes

Serve this sauce over broiled, poached and baked fish and shellfish.

Ingredients

1 cup dry white wine
1/3 cup white wine vinegar
2 tablespoons finely chopped shallots
2 1/4 cups heavy cream
3/4 pound butter, cut into cubes
to taste salt and pepper
lemon juice

preparation

In a medium saucepan, combine wine, vinegar and shallots. Reduce over high to approximately 1/2 cup. Add cream and bring to a boil and reduce to a sauce consistency.
The sauce should coat the back of a spoon. Remove from heat and stir in the butter in small batches.
Season with salt, white pepper and lemon juice.

Savoyarde potatoes

Serves: 6

Preparation time: 15 minutes

Cooking time:45 minutes

Ingredients

2 pounds peeled baking potatoes
2 cloves garlic, minced
1 cup grated Swiss cheese
1 cup light cream
To taste salt and pepper
1/2 cup grated Swiss cheese

preparation

Slice potatoes very thin. Wash under cold running water. Place in a saucepan. Cover with water. Bring to a boil and simmer for 5 minutes. Drain in a colander. Add potatoes to a mixing bowl. Mix in the garlic, 1 cup Swiss cheese, cream, salt and pepper. Spoon in an oven proof baking dish. Top with the remaining cheese.
Bake for 35 to 45 minutes, or until top is brown and potatoes are fully cooked.

Scrambled eggs with caviar

Serves: 2

Preparation time: 10 minutes

Cooking time:5 minutes

Ingredients

4 large eggs
3 tablespoons heavy cream
2 tablespoons unsalted butter
2 ounces Sevruga caviar
8 slices buttered toast, quartered

preparation

Beat eggs and cream until just blended. Season with salt and pepper. In a medium nonstick skillet, melt the butter over medium heat. Pour in the beaten egg mixture, increase the heat to medium-high, and stir with a wooden spoon until the eggs thicken. Remove from the heat.
Divide the eggs between two warmed plates and top with caviar. Serve immediately, accompanied with the toast points.

Simple rhubarb fool

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

1 lb (450g) fresh rhubarb, cut into 1cm pieces
1/3 cup (75g) clear honey
5 oz (150g) mascarpone
1 cup (250ml) whipping cream

preparation

Place the rhubarb in a saucepan with the honey. Cook gently for 20 minutes to obtain a soft pulp. Leave to cool. Reserve 4 dessertspoons of the pulp.
Beat the mascarpone in a bowl until smooth and creamy, then stir in the rhubarb. Do not over stir, the cream should have a marbled effect. Whip the cream to soft peaks, then fold into the rhubarb mix.
Serve in a glasses with a the rhubarb pulp on top. Goes really well with a ginger biscuit

Smoked salmon corncakes

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

The spicy smoked salmon corncakes are cooked in a skillet, and serve as a brunch entree or appetizers with sour cream, chopped red onion, and lemon slices.

Ingredients

3/4 cup yellow cornmeal
6 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large egg, beaten lightly
1/2 cup plus 4 tablespoons buttermilk
6 tablespoons cream cheese, softened
1 cup fresh corn kernels or thawed frozen corn
6 tablespoons finely chopped fresh chives
1 teaspoon finely chopped jalapeño peppers
1 cup smoked salmon, finely chopped
4 tablespoons vegetable oil
for garnish:
sour cream
chopped red onion
lemon slices

preparation

In a medium bow, combine the cornmeal, flour, baking soda, and salt. In another medoum bowl, whisk together eggs, buttermilk, and cream cheese.
Chop half of corn coarsely and stir into buttermilk mixture with remaining corn, chives, jalapeño pepper, salmon, and cornmeal mixture until just combined.
In a large non-stick skillet heat oil over moderate heat. Drop batter by 1/4 -cup measures into skillet. Spread batter slightly to form 3 to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown.
Transfer corncakes to a warm platter, and keep warm.

PRESENTATION
Arrange 2 corncakes on each warm plate. Serve with sour cream, chopped red onion, and lemon slices.

Smoked salmon mousse

Serves: 6

Preparation time: 15 minutes

Ingredients

8 ounces smoked salmon
1/2 cup mayonnaise
3/4 cup aspic jelly *
1 tablespoon lemon juice
1/4 teaspoon ground white pepper
1/2 cup heavy cream

preparation

Remove bones and skin from the smoked salmon. Cut in pieces and mix in a food processor. Transfer to a mixing bowl and stir in the mayonnaise.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, lemon juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.

* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.

Smoked salmon quiche

Serves: 8

Preparation time:20 minutes

Cooking time:1 hour 30 minutes

Ingredients

Quiche Crust
1 homemade quiche crust (shortcrust pastry)
2 sheets frozen shortcrust pastry
1 x 9" refrigerated pie crust , fitted in a 9" pie dish or tart tin
1 ready made pie shell (23cm / 9", fridge or frozen)
Quiche Filling:
15g / 1 tbsp butter , unsalted
1 leek , white part only halved and finely sliced (Note 2)
2 garlic cloves , minced
8 - 10 asparagus spears
5 eggs (~55 - 60g / 2oz each)
1 1/2 cups (375ml) cream , full fat (Note 3)
1/4 tsp salt + pinch pepper
2 tbsp fresh dill , roughly chopped (Note 4)
200g / 7 oz smoked salmon , cut into 4cm / 1.7" pieces (Note 5)
3/4 cup (75g) gruyere cheese , grated (Note 6)
Decorations (optional)
Dill sprigs and extra smoked salmon

preparation

Homemade quiche crust or frozen shortcrust pastry - prepare and bake the crust per Quiche Crust recipe.
Refrigerated pie crust - unroll, fit into a 9" pie dish or tart tin. Bake per packet directions.
Prepared pie shell (ie comes in foil dish) - bake per packet directions, scale Filling down to 4 eggs (Note 1).
Filling:
Preheat oven to 180C/350F (160C/320F fan forced).
Place cooked quiche crust on a tray.
Asparagus - break woody ends off (Note 7). Cut into 3.5cm / 1.5" pieces, separate tips from stems (tips for decorating).
Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don't let them go golden.
Stir in asparagus stems (don't cook), then remove from stove.
Cool slightly then scatter across base of quiche crust.
Whisk together eggs, cream, dill, salt, pepper in a bowl.
Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.
Top with cheese, pour over egg mixture.
Top with remaining salmon and asparagus tips.
Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it.
Rest for 10 minutes before carefully removing from tin and slicing.

Smoked trout chowder

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

2 tbsp butter
2 celery stalks, chopped
2 medium carrots, chopped
1 onion, chopped
2 tbsp all-purpose flour
1 tsp salt
3 medium Yukon Gold potatoes, cut into 1/2 inch cubes
1/4 cup dry white wine
3 cups vegetable broth
1 1/2 cups milk
1 tsp herbes de Provence
1/2 cup cream
200 g smoked trout or salmon fillet, skin discarded, flaked
2 tbsp fresh parsley, chopped

preparation

Melt butter in a large pot over medium heat. Add celery, carrots and onion stirring frequently until carrots start to soften, about 5 min. Sprinkle with flour and salt. Mix well.
Add potatoes, wine, broth, milk and herbes de Provence. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until potatoes are tender, about 15 min. Stir in cream and trout. Continue simmering for 2 min. Ladle into bowls and top with parsley
just before serving.

Smoky halibut chowder with charred corn

Serves: 5

Preparation time:15 minutes

Cooking time:30 minutes

If halibut isn’t available (or too pricey), choose another white-flesh fish such as cod or haddock. Clam juice can be found alongside canned fish in the grocery store.

Ingredients

2 cobs corn, shucked
3 tbsp (45 mL) unsalted butter
1 tbsp (15 mL) olive oil
1 small onion, finely diced
2 stalks celery, finely diced
1 large Yukon gold potato, peeled,
cut into 1/4-inch (5-mm) dice
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 cup (60 mL) all-purpose flour
1 cup (250 mL) dry white wine
3 cups (750 mL) vegetable broth
1/2 cup (125 mL) bottled clam juice
3/4 lb (340 g) halibut, cut into
large bite-size chunks
1/4 lb (115 g) smoked trout, flaked
into bite-size pieces
1/2 cup (125 mL) heavy cream (35%)
1/4 cup (60 mL) chopped dill

preparation

1. Preheat grill to high. Clean and oil grate.
2. Grill corn, turning occasionally, until charred and cooked, 8 to 10 minutes. Transfer to a plate. When cool enough to handle, slice kernels off cob and set aside.
3. Melt butter and oil in a large pot over medium heat. Add onions. Cook, stirring occasionally, for 5 minutes. Add celery,
potatoes, garlic, corn and salt. Cook, stirring, until garlic is fragrant, about 2 minutes. Sprinkle in flour and cook, 1 minute. Add wine and cook, stirring, until almost all liquid has been absorbed. Pour in vegetable broth and clam juice. Bring to a boil then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until potatoes are tender and chowder thickens slightly, 10 to 12 minutes.
4. Stir in halibut pieces and cook until halibut is barely cooked, 2 to 3 minutes. Gently stir in flaked smoked trout and cream, cook until warmed through, 3 minutes. Remove from heat. Serve sprinkled with dill and crackers on side.

Soft polenta

Serves: 4

Preparation time: 10 minutes

Cooking time:10 minutes

Ingredients

3 cups chicken stock
2 teaspoons butter
coarse salt
white pepper
1 cup quick cooking polenta
1/4 cup creme fraiche

preparation

Place stock in medium saucepan over medium heat. Bring to a boil. Add butter and salt and pepper to taste.
Slowly add polenta, stirring constantly to keep lumps from forming. Lower heat and cook, stirring constantly, for 10 minutes, or until polenta is thickened and cooked.
Remove from heat and whip in the creme fraiche. Season to taste.

Sour cream-maple bread

Serves: 8

Preparation time: 20 minutes

Cooking time:1 hour

Ingredients

1 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
8 Tbs. (1 stick) unsalted butter, at
room temperature
3/4 cup pure maple syrup
1 cup sour cream
1 egg
1/2 cup chopped pecans

preparation

Preheat an oven to 350ºF. Grease and flour a loaf pan 8 1/2" x 4 1/2" x 2 3/4" high also called 1lb loaf pan

In a small bowl, stir and toss together the flour, baking powder, baking soda and salt. Set aside.

In a bowl, using a whisk, beat the butter until smooth, then slowly add the maple syrup, whisking constantly. Whisk in the sour cream and egg. Stir in the pecans. Add the flour mixture and stir until just blended.

Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes, then turn the loaf out onto the rack and let cool completely.

Spaghetti with creamy garlic and leeks

Serves: 4

Preparation time: 20 minutes

Cooking time:1 hour

Creamy and garlicy; the leeks add a mellow onion flavor.

Ingredients

2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
6 medium leeks (light-green and white parts only), halved and sliced crosswise into 1/2-inch pieces (10 cups)
10 medium cloves garlic, halved
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 cup lower-salt chicken broth
12 oz. dried spaghetti
1/2 cup heavy cream
1/2 oz. grated Pecorino Romano (1/3 cup)
1/4 cup chopped fresh flat-leaf parsley

preparation

Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter has melted.
Add the leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the leeks begin to brown, 3 to 5 minutes.
Add the wine and simmer until reduced by half, about 1 minute. Add the chicken broth and bring to a simmer.
Reduce the heat to low and press a 12-inch round piece of parchment over the leek mixture to cover completely.
Cover the skillet and cook, stirring occasionally, until the leeks are very soft but not falling apart and the garlic is very soft, about 40 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
Uncover the skillet and remove the parchment.
Add the cream and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
Add the cooked pasta and toss. Off the heat, stir in the cheese and parsley. Season to taste with salt and pepper, and serve.

Spicy coriander chicken salad

Serves: 4

Preparation time: 30 minutes

Cooking time:20 minutes

Ingredients

1/4 cup unsalted pumpkin seeds
2 medium poblano chilies
2 teaspoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves
salt and pepper to taste
1/4 cup dry white wine
3 ounces jicama, peeled and cut into 1-by-1/4-inch matchsticks
1 jalapeño or serrano chile, seeded and finely chopped
3 tablespoons fresh coriander, coarsely chopped
1/4 cup mayonnaise
1/4 cup sour cream

preparation

Preheat oven to 350 degrees.
Toast the pumpkin seeds on a baking sheet until golden brown.
Roast the poblanos over a gas flame or under the broiler as close to the heat as possible, turning frequently, until charred all over. Transfer to a paper bag and let steam for 10 minutes. Peel the poblanos and discard the stems, seeds and ribs. Finely dice the poblanos.
Heat the oil. Season the chicken with salt and pepper. Cook until well browned. Add the wine, cover and simmer until the chicken is cooked through. Transfer the chicken to a plate and let cool. Cut the chicken into strips and and transfer to a bowl. Stir in the poblanos, jicama, serrano, 1/4 cup of the pumpkin seeds and three tablespoons of coriander.

Combine mayonnaise and the sour cream. Add to the chicken salad and toss to coat. Season with salt and pepper.
Sprinkle the remaining 1 tablespoon of pumpkin seeds and 1 teaspoon chopped coriander over the salad. Serve with baby lettuce and lime wedges.

Steaks au poivre

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

4 6-ounce sirloin steaks, trimmed
1 tablespoon olive oil
1 teaspoon soy sauce
1 teaspoon dry basil
1/4 cup dry red wine
2 teaspoons coarse black pepper
1 tablespoon canola oil
1/3 cup Cognac
1/2 cup brown sauce
1/2 cup heavy cream
1 tablespoon chopped parsley

preparation

Arrange steaks in a shallow dish. Combine oil, soy sauce, basil and red wine. Pour over steaks and marinate for an hour. Sprinkle pepper over both sides of steaks.
Press peppers to adhere meat.
Heat canola oil in a cast iron frying pan over high heat. Brown steaks on both sides to the desired doneness.
Pour Cognac over steaks. Ignite.
Transfer steaks to a serving platter. Add marinade liquid, brown sauce and cream to pan.
Reduce sauce to medium thickness. Season to taste and pour sauce over steaks. Sprinkle with parsley. Serve with potatoes and vegetables.

Strawberries with zabaglione sauce

Serves: 6

Preparation time: 15 minutes

Cooking time:8 minutes

Ingredients

2 pints fresh strawberries
3 egg yolks
1/4 cup sugar
1/3 cup dry white wine
2 teaspoons Grand Marnier
1/2 cup sliced almonds, toasted
1/2 cup Cool whip

preparation

Cut the strawberries into quarters or slices. Place in individual crystal compote dishes or other bowl.
Combine the egg yolks, sugar, and wine in a metal mixing bowl. Set over a pot with boiling water.
Whisk egg yolks until thick and creamy, about 6 to 8 minutes. Stir in the Grand Marnier. Add Cool whip. Spoon zabaglione sauce over strawberries, and top with sliced almonds.

Strawberry bavarian

Serves: 10

Preparation time: 25 minutes

Cooking time:15 minutes

Ingredients

1 pound strawberry jam
5 egg yolks
1 cup milk
3 ounces strawberry Jello
1 1/2 cups heavy cream
1 cup fresh strawberries

preparation

Mix the strawberry jam with the egg yolks.
In a medium saucepan, heat the milk to a boiling point. Pour over egg mixture and stir well. Heat over low heat stirring continuously until thick. Do not boil.
Strain the custard. Blend in the jello.
Refrigerate to cool.
Whip cream until thick. Fold into the strawberry custard. Pour mixture into a decorative mold. Refrigerate to set.
To serve, immerse mold in hot water. Unmold over a serving dish. Garnish with fresh strawberries.

Strawberry cheesecake in macaroon crust

Serves: 10

Preparation time:40 minutes

Cooking time:2 hours

Ingredients

For the sauce:
3 1-pint baskets strawberries, hulled, halved
1/2 cup sugar
2 teaspoons fresh lemon juice

For the crust:
1/4 cup dried apricots
1/4 cup water
1/3 cup sugar
2 large egg whites
2 1/4 cups shredded unsweetened coconut, toasted

For the filling:
1 1/2 pounds cream cheese, soft
1 1/4 cups sugar
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon dark rum
1 teaspoon fresh lemon juice
2 teaspoons vanilla extract
3 large eggs
1 1/2 pints fresh strawberries, hulled, halved lengthwise

preparation

Sauce:
In a heavy large saucepan, bring all ingredients to a boil. Simmer to a thick syrup consistency, about 30 min. Cool.
Crust:
Boil apricots and water. Remove from heat. Let stand until fruit is soft. Drain apricots and pat dry. Place in food processor. Add sugar and egg whites and process apricots are minced. Add 1/2 cup coconut and process until minced.
Transfer mixture to a medium bowl. Stir in remaining coconut. Freeze until firm.
Wrap heavy-duty foil around outside of 9-inch springform pan with 2 3/4-inch high sides. Spoon coconut mixture into pan. Spread over bottom and 2 inches up sides of pan to form crust. Bake crust until golden brown, about 15 minutes.

Filling:
Using electric mixer, beat cream cheese, sugar and salt in large bowl until smooth. Add sour cream, rum, lemon juice, and vanilla and beat until well blended.
Add eggs and beat until blended. Transfer to crust.
Bake cheese cake until brown, and firm in center, about 1 hour. Cool cake in pan on rack 10 minutes
Cut around pan sides to loosen cake. Release pan sides. Arrange berry halves over top of cake. Garnish with mint, if desired.
Serve with strawberry sauce.

Strawberry linzertorte

Serves: 8

Preparation time: 40 minutes

Cooking time:1 hour

Ingredients

For filling:
1 orange
1 lemon
1 vanilla bean, split lengthwise
3 1-pint baskets strawberries, hulled, washed, halved
1 3/4 cups sugar
1 tablespoon chopped fresh ginger
1/8 teaspoon ground black pepper

For pastry:
2/3 cup+2 teaspoons sugar
1/2 cup hazelnuts, toasted
1/2 cup whole almonds, toasted
2 1/2 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup unsalted butter, cut into pieces
1/4 cup whipping cream
3 large egg yolks
1 egg, beaten with
1 teaspoon cream

preparation

For a 9-inch tart pan with removable bottom.
Filling:
Remove peel and pith from oranges and lemon. Cut into 1/2-inch pieces, discarding seeds. Place in a large pot or Dutch oven. Scrape in seeds from vanilla bean; add bean. Add strawberries, sugar, chopped fresh ginger and pepper. Bring to a boil while stirring. Cook over medium heat until thick and reduced to 2 cups.
Transfer filling to a bowl. Cover and refrigerate. (can be made 3 days ahead).

Dough:
Preheat oven at 350 degrees. Process 2/3 cup sugar, hazelnuts and almonds in processor until ground. Add flour, cinnamon, ginger, salt and nutmeg, and blend. Add butter and process until mixture resembles coarse meal.
Beat 1/4 cup cream and egg yolks in a small bowl. Add to dough and process to form moist clumps. Turn out dough to work surface. Knead until smooth. Divide in 3 equal parts.
Flatten into disks. Wrap in plastic. Chill. (can be made a day ahead.)
Roll out one disk to 11-inch round. Transfer dough to tart pan. Press dough into place. Trim edges. Chill crust until firm.
Meanwhile, roll out another dough disk to 11-inch round. Cut 16 1/2-inch wide-strips. (Reserve remaining dough disk for another use.)
Spoon filling into crust.
Arrange 8 dough strips across filling, spacing evenly. Arrange 8 dough strips in opposite direction across filling, creating a lattice pattern.
Press dough strips at edges to seal strips to crust bottom. Trim strip ends. Brush glaze over lattice top. Sprinkle with 2 tablespoons sugar.
Bake torte until golden brown and very firm to touch, and filling begins to bubble, about 1 hour. Let cool in pan on rack for 20 minutes.
Gently push bottom of pan up, freeing torte from pan sides; let torte settle back into pan. Cool in pan on rack. (can be made 8 hours ahead.)

Strawberry mousse cake

Serves: 8

Preparation time: 1 hour

Cooking time:40 minutes

Ingredients

almond génoise (see recipe)
For syrup:
1/2 cup sugar
1/4 cup water
1 tablespoon lemon juice

For mousse:
1 1/2 cups hulled and cleaned strawberries
2 teaspoons unflavored gelatin
1/4 cup sugar
2 cups whipping cream
1 cup halved strawberries
1/2 cup currant jelly

preparation

Prepare almond genoise.
Syrup:
In a medium saucepan, combine syrup ingredients. Heat to dissolve sugar.
Mousse:
Puree strawberries in food processor. Strain through fine sieve to make 1 cup.
Dissolve gelatin in 1/4 cup of the puree. Heat remaining puree with sugar to dissolve. Add gelatin to melt. Let mixture stand until cool but not set.
Whip the cream to form peaks. Fold into strawberry mixture.
Cut the two cakes in halves lengthwise. Line bottom of a 9-inch springform pan with cardboard. Line with 1 cake layer. Brush with syrup. Spread with 1/4 of the mousse. Continue with remaining layers. Decorate top with strawberries.

Strawberry orange shortcakes

Serves: 10

Preparation time: 40 minutes

Cooking time:35 minutes

Ingredients

For compote:
3 1-pint baskets strawberries, hulled, washed
3/4 cup sugar
1 cinnamon stick

For shortcakes:
2 3/4 cups flour
1 1/4 sticks unsalted butter, cut into pieces
1/4 cup sugar
2 teaspoons minced orange peel
1 teaspoon baking powder
1 teaspoon salt
3 cups whipping cream

preparation

Compote:
Slice berries; combine in a medium saucepan with sugar and cinnamon. Cook over medium heat for about 15 minutes or until compote thickens, stirring occasionally. Cool.
Shortcakes:
Preheat oven to 350 degrees. Blend first 6 ingredients in a food processor until mixture resembles coarse meal. Add 1 cup cream and process until evenly moist. Transfer to a large bowl. Add 1/4 cup cream.
Knead gently until dough forms. Roll out dough on floured surface to a thickness of 3/4 inch. Use 2-inch round cutter to cut out dough. Gather dough. Roll and cut more to make 20. Place on heavy baking sheet. Brush top with 1/4 cup cream. Sprinkle with additional sugar. Bake until brown about 35 minutes.
Whip remaining 1 1/2 cups cream to firm peaks.
Spoon 1/3 cup compote in shallow plates. Cut shortcakes horizontally in half. Arrange two shortcake bottoms on each plate. Spoon dollop of cream on each bottom half. Press tops over.

Strawberry parfait

Serves: 6

Preparation time: 15 minutes

Ingredients

1 1/2 cups heavy cream
6 ounces semi sweet chocolate, melted and cooled
1 1/2 pints strawberries, cleaned

preparation

Whip the cream until firm. Fold in the melted chocolate.
Reserve 6 strawberries for garnish.
Puree remaining and strain.
Alternate strawberry puree and chocolate cream in parfait glasses. Top with whole strawberries. Serve cold.

Strawberry purses

Serves: 4

Preparation time: 40 minutes

Cooking time:15 minutes

A recipe from Restaurant Daniel in New York City.

Ingredients

3 sheets of phyllo dough, 12 by 17 inches
1/4 cup melted butter
3 tablespoons confectioners' sugar
4 slices pound cake, 2 inches squares by 1/2 inch thick
20 strawberries, hulled
8 mint leaves, 4 chopped and 4 reserved for garnish

For sauce:
1/2 cup vanilla ice cream
1/4 cup heavy cream
1 teaspoon peppermint liqueur or drops of peppermint extract
4 chopped mint leaves

preparation

Preheat oven to 450 degrees.
Brush the sheets of phyllo with melted sweet butter.
Dust sheets with 3 tablespoons confectioner's sugar, and stack the three sheets.
Quarter the phyllo sheets.
Place a 2 inch square, 1/2 inch thick slice of pound cake on each square. Arrange 3 to 5 hulled clean strawberries on each cake square, stem down.
Brush strawberries with melted butter, sprinkle each square with 1/2 teaspoon chopped mint.
Gather the edges of each phyllo quarter to encase the strawberries, leaving a 2-inch opening in center of phyllo purse. Brush the outside with melted butter.
Dust with confectioner's sugar.
Bake at 450 degrees for 10 to 15 minutes until purses are golden brown.
Sauce: Combine vanilla ice cream, heavy cream, peppermint liqueur or drops of extract, and 4 chopped mint leaves. Stir until soft and creamy. Refrigerate.
Spoon the mint sauce on plates. Place a purse on each plate. Garnish with mint leaves.

Strawberry shortcake

Serves: 8

Preparation time: 40 minutes

Cooking time:15 minutes

Ingredients

3/4 cup sugar
4 egg yolks
4 tablespoons milk, warm
1 teaspoon vanilla
4 egg whites
1/2 teaspoon cream of tartar
3/4 cup all purpose flour
2 teaspoons baking powder

For the filling:
1 cup strawberry jam
1 1/2 cups heavy cream
1/2 cup confectioner's sugar
1 teaspoon instant vanilla pudding
2 cups cleaned strawberries, hulled and sliced

preparation

Swedish meatballs

Serves: 6

Preparation time:10 minutes

Cooking time:20 minutes

Swedish meatballs, or "köttbullar," are a traditional Swedish dish that has gained popularity worldwide. They are usually made from a mixture of ground beef and ground pork, combined with breadcrumbs, egg, milk, and various spices. The meatballs are typically small in size and are often served with a rich, creamy gravy.

Ingredients

1/2 pound ground beef
1/2 ground pork
1/4 cup panko or breadcrumbs
1 tablespoon parsley chopped
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
¼ cup onion finely chopped
½ teaspoon garlic Powder
⅛ teaspoon Pepper
½ teaspoon salt
1 egg
1 tbsp. olive oil

5 tbsp. butter
3 tbsp. flour
2 cups beef broth
1 cup heavy cream
1 Tablespoon Worcestershire sauce
1 tsp. Dijon mustard
salt and pepper to taste

preparation

In a medium sized bowl combine ground beef, pork, panko or bread crumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Tarte tatin

Serves: 8

Preparation time: 30 minutes

Cooking time:25 minutes

History of the recipe.

The legendary caramelized apple pie is baked upside-down.
Originally from Sologne, France, in the 19th century, the Tarte Tatin owes its name to two sisters: Caroline and Stéphanie Tatin. According to the versions, the legend tells that the recipe would be the result of a clumsiness (the pie would have been reversed and cooked upside down), of an oversight (the apples would have cooked too long) or would be simply the reproduction of an old solognote specialty. Anyway, victim of its success, the tart became a welcome in Paris in 1926. Served for the first time at Maxim's restaurant, the dessert has since become a classic French dessert!

Ingredients

The apples:
Use Royal Gala, Pink Lady, Grannty Smith or King of the Pippins, the same as Reine des Reinette, Golden Winter Pearmain, Golden Pearmain, or Clarkes Pearmain, a popular 19th century apple, very widely grown in Europe at the time, and versatile for culinary and dessert uses.

Ingredients for 8 people:
8 to 10 apples
150 g (5oz) of unsalted butter
150 g (5oz) superfine (caster) sugar
200 g (7oz) of pie crust dough or puff pastry
cinnamon powder (optional)
Accompaniment:
whipped cream or vanilla ice cream (optional)
Equipment used : A Ø 28 cm (11-inch) Tatin pie mold or a deep copper or stainless flan dish, Spatula, rolling pin, White round serving dish Ø 33 cm(13-inch)

preparation

To make this pie tatin recipe, start by preparing all the ingredients.
Peel the apples. cut them in quarters and remove the cores and seeds with the tip of a paring knife.
In a tart tatin mold, put the butter to melt over medium heat. Add the sugar. Mix gently with a spatula until both ingredients are well mixed.
Make a brown caramel. Let the caramel color to a light golden brown. Remove from fire. (Be careful not to let it darken too much, it will give a bitter taste to your pie.)
Arrange the half apples very tightly in the warm caramel. Keep them upright. Pack them well.
Add cinnamon (optional).
Cook for ten minutes over medium-high heat. Thus, the apples will begin to cook and they will be well mixed with caramel.
Sprinkle flour over your work surface. Roll dough with a rolling pin 3 or 4 mm (1/4-inch) thick into a disc slightly larger than the diameter of the dish.
To make sure of the size of the dough disc, I use here a pie circle that is slightly larger (2 to 3 cm) (¾ to 1-inch) than the tarte tatin mold, and I cut the dough all around.
Lift the dough circle and gently place it on the still hot apples.Tuck the dough edges protruding into the mold. Do not hesitate to push them with your fingers.
With the tip of a paring knife, make a small chimney so that water vapor can escape during cooking.
Bake in a hot oven (180-200 ° C) (350–375 F) for 20 to 25 minutes until apples are completely cooked and the crust is golden brown. This cooking time may vary from oven to oven. The dough is cooked when the caramel starts to rise on the sides. When finished, remove the pan from the oven.
Cover with a serving dish with a light border to collect the juice.
At the same time, catch both dishes with two dry cloths and turn the set in a fast but controlled movement.
Beware of splashing!
Lift the baking dish still hot and you can finally discover this delicious apple tatin tart. Preferably serve warm with a tablespoon of whipped cream or a scoop of vanilla ice cream.

The summit cake

Serves: 8

Preparation time:1 hour

Cooking time:30 minutes

The weight of air is a phenomenon most cooks seldom contemplate.
But if you live in Breckenridge or a host of other high-altitude locales, you'll face fallen cakes and overflowing batters if you don't adjust your recipe to the higher elevations. This birthday cake was specially designed to alleviate the uncertainties of high altitude baking.

Ingredients

1 recipe
Spanish olive oil tortas
4 oz melted semi sweet chocolate
2 cups whipping cream
2 tablespoons instant vanilla pudding
4 (6-oz) containers fresh raspberries
white icing

preparation

Make 5 8-inch round tortas according to the recipe
Mix 1/4 cup whipping cream with the melted chocolate
Combine remaining whipping cream with instant vanilla pudding and chocolate mixture in the mixing bowl of an electric mixer.
Beat at medium speed until cream is firm.
To assemble the cake:
Arrange one circle of tortas on a serving tray. spoon 1/4 of the cream over and top with raspberries. Continue the same process with the remaining tortas, cream and raspberries. Cover the top with white icing.

Tomato-basil tortellini

Serves: 6

Preparation time: 25 minutes

Cooking time:40 minutes

Ingredients

2 medium chopped onions
2 cloves minced garlic
2 stalks chopped celery
2 medium chopped carrots
2 teaspoons vegetable oil
28 ounces canned tomatoes
1 teaspoon tomato paste
1/4 cup chopped parsley
2 teaspoons chopped basil
1 1/2 pounds tortellini
1 cup heavy cream
1 sweet red pepper

preparation

Heat oil in a saucepan and sauté the first ingredients until carrots are tender.
Chop tomatoes in food processor. Stir tomatoes, tomato paste, parsley and basil in pan. Simmer uncovered over low heat for 15 to 20 minutes while stirring frequently.
Cook tortellini in boiling water for 8 to 10 minutes. Drain. Stir cream and chopped red pepper into tomato sauce. Continue cooking until sauce is reduced and thickened then place the pasta in a large shallow serving dish.
Pour the sauce over pasta. Toss gently and serve hot.

Tortellini tomato soup

Serves: 4

Preparation time:15 minutes

Cooking time:20 minutes

Ingredients

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
4 cups (32 ounces) low-sodium vegetable or chicken broth
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
2 bay leaves
1 (14-ounce) package fresh or frozen cheese tortellini
1/2 cup fresh basil leaves, thinly sliced, plus more for garnish
Grated or shredded Parmesan cheese, for garnish (optional)

preparation

Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, salt, and pepper and cook, stirring occasionally, until tender, about 6 minutes.

Stir in the vinegar. Add the crushed tomatoes, broth, cream, and bay leaves, and bring to a boil. Reduce the heat to a simmer and simmer for 5 minutes. Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini).
Remove from the heat, remove and discard the bay leaves, and stir in the basil. Ladle into bowls and top with Parmesan cheese and more basil, if desired.

Trianon or Gâteau Royal

Serves: 10

Preparation time: 1 hour

Cooking time:20 minutes

Ingredients

The Cocoa and Almond Sponge Cake :
Allows to make 2 squares 16x16 cm
- 3 egg-whites
- 40 gr sugar
- 3 egg yolks
- 30 gr flour
- 50 gr ground almonds
- 1 tbsp cocoa powder

The Praliné Feuillantine (Crispy Praline) :
- 100 gr praline paste
- 65 gr milk chocolate
- 50 gr crèpes dentelles (if not available use corn flakes or rice crispies)

The Chocolate Mousse :
- 200 gr dark chocolate
- 50 gr cream
- 4 sheets gelatin
- 3 egg-yolks
- 1 whole egg
- 50 gr sugar
- 2 tbsp water
- 350 gr cream

The Chocolate Glaze :
- 150 gr water
- 180 gr sugar
- 60 gr cocoa powder
- 6 gelatin sheets
- 100 gr cream

preparation

The Cocoa and Almond Sponge Cake

Start beating the egg-whites and when it forms peaks add the sugar and keep beating until fluffy. Then the yolks, beat until homogeneous
Mix together the ground almonds, the flour and the cocoa then blend them into the meringue delicately
Spread this mixture over 2 sheets of baking paper, shape 2 squares a bit larger than 16x16 cm and put in a preheated oven (medium heat) for 7-10 minutes (according to your oven). Then leave to cool down for 5 minutes, remove from the baking paper (turn them upside down), reserve.

The Praliné Feuillantine (Crispy Praline)
Warm up the praline paste over a hot water bath, add the chocolate, stir until completely melted.
Crush the crèpes dentelles (or the corn flakes or even crispy rice), and mix them into the praline paste and chocolate.
Spread this mixture over a sheet of baking paper, try to shape a square 16x16 cm... Place in the freezer right away.

The Chocolate Mousse :
Hydrate the gelatin in cold water for 5 minutes. Melt the chocolate over a warm water bath. Heat up the 50 gr cream and add the gelatin (drained), stir until dissolved, then blend the cream into the chocolate, mix until homogeneous. We get a ganache. Leave to cool down, until it reaches about 30°C/86°F.
Place the yolks and the whole egg in a large bowl (glass or metal). Then prepare the syrup, gather the water and sugar in a pan and heat it up until it reaches 115°C/239°F, pour it right away in a thin stream over the eggs, whipping all the time until it reaches the room temperature. We get a smooth mousse. Blend delicately this mousse into the ganache. Then prepare the whipped cream with the 350 gr cream and fold it delicately as well into the previous mixture.

The Chocolate Glaze :
Hydrate the gelatin in cold water for about 5 minutes.
In a pan bring to the boil the water and sugar. Add the cocoa powder, mix until homogeneous. Add the gelatin (drained), mix until dissolved, then add the cream. Reserve (we want to use it below 30°C/86°F).

The Assembly :

Place one square of sponge cake in the middle of the cake frame. Place over it the crispy praline (still frozen). Then pour the chocolate mousse almost to the top.Place the second square of sponge cake, press a bit then cover with the rest of mousse to the top. Level with a large spatula. Put right away in the freezer for about 2 or 3 hours. This step will help to remove the cake from the cake frame and to set quickly the chocolate glaze.
Remove the cake from the freezer, and delicately from the cake frame.
Place the cake on a shelf and pour the chocolate glaze over it and leveling the top with a large spatula.

When the glaze is completely set, decorate as you want, here with some macaroons. Leave it at room temperature for 1 hour in order to defrost and then serve right away.

Trifle

Serves: 8

Preparation time: 40 minutes

Cooking time:5 minutes

Ingredients

12 ounces pound cake
2 tablespoons raspberry jam, melted
1 cup sliced almonds, toasted
1 cup dry sherry
1/4 cup brandy
2 cups heavy cream
2 teaspoons super fine sugar
3 cups Custard crean

2 cups fresh raspberries

preparation

Cut the pound cake into 1 inch cubes, and combine with the melted raspberry.
In a round serving glass bowl, alternate layers of pound cake and custard sauce. Sprinkle with 1/2 of the almonds. Pour the sherry and brandy over and let steep for 30 minutes.
Whip the cream until stiff, gradually adding the sugar. Save a dozen raspberries for garnish. Scatter the rest over the cake, then spread 1/2 of the cream.
Using a pastry bag fitted with a large decorative tip, decorate the cake with the remainder cream. Garnish with raspberries and sprinkle with almonds. Serve chilled.

Valentine truffle cake

Serves: 12

Preparation time:30 minutes

Cooking time:40 minutes

Ingredients

Truffle Cream:
8 ounces bittersweet chocolate, chopped
1/3 cup whipping cream
2 tablespoons unsalted butter
1/4 cup crème de cassis
Cake:
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup unsalted butter
4 large egg yolks
1 cup buttermilk
Glaze:
6 ounces bittersweet chocolate, chopped (such as Valrhona)
1/4 cup unsalted butter, cut into small pieces
1/4 cup light corn syrup
1/4 cup crème de cassis
fresh raspberries

preparation

For truffle cream:
Stir chocolate, cream and butter in heavy saucepan, over low heat until chocolate and butter melt and mixture are smooth. Mix in liqueur. Let stand at room temperature until very thick and spreadable, stirring occasionally, about two hours.
For cake:
Preheat oven to 350 degrees. Butter 9-inch heart-shaped pan with 1 1/4-inch high sides. Dust with flour. Sift first four ingredients into bowl. At high speed beat sugar and butter until fluffy. Add yolks one at a time, beating just to combine after each addition.
With rubber spatula, mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Transfer batter to prepared pan. Bake until tester inserted in center comes out clean, about thirty five minutes. Turn out onto rack and cool. Cut cake horizontally in half. Spread truffle cream over bottom layer. Arrange top layer over and press gently. Smooth cream on sides of cake if necessary. Chill at least one hour.
For Glaze:
Stir chocolate and butter in saucepan over low heat until melted and smooth. Remove from heat. Add corn syrup and liqueur and whisk until smooth. Let glaze stand until lightly thickened, stirring occasionally, about thirty minutes.
Place cake on rack. Pour glaze over cake, coating completely. Chill cake on rack until glaze is set, about thirty minutes.
Transfer cake to platter. Garnish with raspberries.

Vatrushki

Preparation time:

Ingredients

1 Cup milk (250 ml)

2.5 cups (250 gr ) all purpose flour

1/2 stick (50 gr) melted butter

2 eggs

1/2 cup (100 gr) sugar

2 tbsp sour cream

1 pack (7 gr) dry fast action yeast

2 tsp of oil

1/2 tsp of salt

For the filling :

250 gr farmers cheese/ tvorog - dry cottage cheese or ricotta cheese

250 gr cream cheese

1 egg

1 tbsp vanilla extract

2-3 tbsp of sugar

1-2 tbsp of flour

raisins ( optional)

preparation

Add dry yeast to luke warm milk with sugar and mix well. Set aside for 15 min for the yeast to activate.

Into a large bowl, add milk and yeast mixture, eggs, melted butter, sour cream and half the flour. Mix the dough and then add the rest of the flour with salt. Add flour onto working surface, kneading the dough. If too wet, add more flour. Place the dough back into a lightly oiled bowl. Cover with towel and allow to rise and double in size for an hour or more.

Whisk cream cheese, cottage cheese, egg, vanilla, sugar and flour together for the filling. Optionally, you can add raisins to the filling.

Once your dough has risen, place in onto a floured surface, pinch a small ball and roll into a flat shape. Place them onto a baking sheet. Using a cup press onto each dough to create a whole in the middle. Fill each hollow with filling. Leave to raise for another 30 minutes

Glaza dough with egg wash all around.

Bake in preheated oven at 180 C/ 350F for about 30 minutes or until golden brown. Enjoy hot or cold.

Vatrushki cream cheese buns

Serves: 8

Preparation time:50 minutes

Cooking time:30 minutes

Vatrushki are sweet pastries made with a yeast dough and filled with cheese filling.

Ingredients

1 cup milk (250 ml)

2.5 cups (250 gr) cups all purpose flour

1/2 stick (50 gr) of melted butter

2 eggs

1/2 cup (100 gr) sugar

2 tbsp of sour cream

1 pack (7 gr) dry fast action yeast

2 tsp of oil

1/2 tsp of salt

For the filling :

8 oz (250 gr) farmers cheese -dry cottage cheese or ricotta cheese

8 oz (250 gr) cream cheese

1 egg

1 tbsp of vanilla extract

2-3 tbsp of sugar

1-2 tbsp of flour

raisins ( optional)

preparation

Mix dry yeast with luke warm milk, sugar and mix well. Set aside for 15 minutes so yeast starts to activate.

Into a large bowl, add milk and yeast mixture, eggs, melted butter, sour cream and half of the flour. Mix the dough and then add the rest of the flour with salt. Sprinkle flour onto working surface; Kneed the dough for a minute. If its too wet, add more flour. Place the dough back into the oiled bowl. Cover and leave to raise and double in size for an hour or more depending on the kitchen temperature.

Whisk cream cheese, cottage cheese, egg, vanilla, sugar and flour together for the filling. Optionally, you can add raisins to the filling. I used half and half.

Once the dough has risen, place on the floured surface, pinch a small ball and roll into a flat shape. Place them onto the baking sheet. Using a small glass, press the center of each ball to create an indent in the middle. Fill each hollow with a filling. Leave to raise for another 30 minutes.

Brush dough with egg wash.

Bake in preheated oven at 350F (180 C) for about 30 minutes or until golden brown.
serve hot or at room temperature.

Whipped cream chocolate icing

Serves: 12

Preparation time: 10 minutes

Ingredients

2 1/2 cups whipping cream
1 3-ounce package instant chocolate pudding
1/2 cup confectioner's sugar

preparation

Whip the cream with the instant chocolate pudding and confectioner's sugar until thick and creamy.
Use one half in cake layers and remaining to ice top and sides.
Use a hot knife to get the icing smooth.
To decorate the cake, melt 6 ounces chocolate and transfer to a small paper or plastic bag fitted with a tiny opening. Decorate the cake.
**For an 8 inch cake use 1/2 of the recipe.

Wild blueberry flan

Serves: 12

Preparation time: 20 minutes

Cooking time:1 hour 20 minutes

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon almond extract
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Filling:
5 cups wild fresh or frozen blueberries
2 tablespoons orange liqueur
1 teaspoon finely grated lemon rind
2 cups sour cream
2 egg yolks
1/2 cup sugar
1/2 teaspoon almond extract

preparation

Preheat oven to 350 degrees.
Beat butter and sugar until blended. Beat in egg and almond extract. In separate bowl combine flour, baking powder and salt; pour over batter and stir until blended. Pat over bottom and 2 inches up side of greased 10-inch springform pan. Set aside.
Filling:
Toss together blueberries, liqueur and lemon rind; scrape over crust. Whisk together sour cream, egg yolks, sugar and almond extract; scrape evenly over blueberries. Bake for 1 1/4 hours or until crust is golden and crisp. Let cool in pan on rack. Refrigerate for 4 hours or until chilled. Remove side of pan.
Cut into wedges to serve. For an added touch, pipe whipped cream over tart and decorate with thin candied orange strips and almond slivers

Winter squash soup

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
6 cups chicken stock or broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar

Croutons
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

preparation

For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes. Puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
For croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over.
Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute.
Ladle soup into bowls. Top each with croutons and serve.

conversion of liquids

Type a value in one of the inputs below to convert into other units.

Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
	*USA*	*UK, Canada*
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp

Weights

Temperatures

Measures of non liquid ingredients

Non-liquid ingredients in volume converted into weight using the table below. For products not included, use a metric scale Weight of specific 'ingredients in grams
Ingredient	1 cup	3/4 cup	2/3 cup	1/2 cup	1/3 cup	1/4 cup	2 tablespoons
All-purpose wheat flour	120 g	90 g	80 g	60 g	40 g	30 g	15 g
All-purpose sifted wheat flour	110 g	80 g	70 g	55 g	35 g	27 g	13 g
White sugar	200 g	150 g	130 g	100 g	65 g	50 g	25 g
Powdered sugar/Icing sugar	100 g	75 g	70 g	50 g	35 g	25 g	13 g
Brown sugar normally packed	180 g	135 g	120 g	90 g	60 g	45 g	23 g
Corn flour	160 g	120 g	100 g	80 g	50 g	40 g	20 g
Cornstarch	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Rice (not-cooked)	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Macaroni (uncooked)	140 g	100 g	90 g	70 g	45 g	35 g	17 g
Couscous (uncooked)	180 g	135 g	120 g	90 g	60 g	45 g	22 g
Quick oatmeal (uncooked)	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Table salt	300 g	230 g	200 g	150 g	100 g	75 g	40 g
Butter / Margarine	240 g	180 g	160 g	120 g	80 g	60 g	30 g
Shortening	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Fruits and légumes chopped	150 g	110 g	100 g	75 g	50 g	40 g	20 g
chopped walnuts	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Nuts /ground almonds	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Fresh bread crumbs (not packed)	60 g	45 g	40 g	30 g	20 g	15 g	8 g
Dry bread crumbs	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Parmesan grated	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Chocolate chips	150 g	110 g	100 g	75 g	50 g	38 g	19 g

1 2 3 4 5 6

Last page

cream

{Page-Turner} E-Cookbooks Library

on a world cooking journey.

227 Recipes

cream recipes

Kilogramms :	kg
Gramms :	g
Pounds :	lb
Ounces :	oz

Degrees Celsius :	°C
degrees Fahrenheit :	°F

If you love all things cream this {Pageturner Ecookbook} is for you

If you love all things
cream
this {Pageturner Ecookbook} is for you