Caramelized Apple Buckwheat Crepes with Light Rosemary Cream

January 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

For the crepes

2 cups 2% milk
1 tablespoon sugar in the raw
1 teaspoon sea salt
3 tablespoons unsalted butter, melted
½ cup buckwheat flour
¾ cup all purpose flour
1 tablespoon golden flaxseeds
3 eggs

DIRECTIONS

Whisk together all ingredients until a smooth batter is formed. Batter will be much thinner than pancake batter. Place in refrigerator for about 30 minutes or until cold before making crepes. Lightly grease a non-stick griddle pan and place over high heat. Making sure pan is very hot, pour batter to form a 7 inch circle. When crepe is cooked on one side, about 15 to 30 seconds, flip and cook on opposite side. Repeat until all batter is used.

For the caramelized apples

INGREDIENTS

3 tablespoons butter
4 apples, peeled, cored and cut into wedges
2 tablespoons sugar in the raw
½ teaspoon cinnamon
1 teaspoon fresh rosemary, chopped super fine
½ teaspoon freshly grated nutmeg
¼ apple cider

DIRECTIONS

In a medium sauté pan, over medium heat, add butter and melt. Add apples and cook for a few minutes. Add sugar, cinnamon, rosemary and nutmeg. Continue to cook apples, until slightly golden and caramelized, about 8 minutes. Add apple cider and turn up heat a bit until mixture thickens. Remove from heat.

For the light rosemary cream

INGREDIENTS

½ cup crème fraiche
½ cup 2% milk
1 tablespoon syrup from caramelized apples
1 tablespoon fresh rosemary, chopped fine

DIRECTIONS

Whisk together all ingredients until a smooth cream is formed. Can be made thicker or thinner by adding less or more milk.

To assemble crepes

Place a little bit of the apple mixture in a crepe and fold over. Spoon some light rosemary cream over the top.

Light Mint Ice Cream with Dark Chocolate Drizzle and Chocolate-Mint Leaves

January 2nd, 2011 § 0 comments § permalink

Serves 10

INGREDIENTS

2 cups 2% milk
2 cups half and half
1 cup sugar
2 cups fresh mint, chopped
10 egg yolks
1 dark mint chocolate bar, chopped into pieces
10 fresh mint leaves, for garnish

DIRECTIONS

For mint ice cream

In a heavy bottomed saucepan bring the milk, half and half, sugar, and mint to a boil and reduce heat immediately, and simmer for about 10 minutes stirring gently, allowing mint to steep into liquid. Discard mint. In a medium mixing bowl, whisk egg yolks well. Ladle a big spoon full of the hot milk mixture to the egg mixture, whisking well, to avoid the eggs from cooking. Add the remainder of the egg mixture into the milk on the stove and heat gently whisking constantly until a thick custard forms or until the mixture coats the back of a wooden spoon well, about 5-6 minutes. Take off heat and allow to cool.
Cover with plastic wrap and place in the refrigerator overnight to get very cold. Place in the freezer 10 minutes before making the ice cream. Process the ice cream in an ice cream maker, following instructions of the machine.

For chocolate mint leaves and chocolate drizzle

In a double boiler, add chocolate and warm until melted. Place mint leaves on a baking sheet covered with parchment paper. Drizzle some chocolate over the leaves and let harden (reserving some for drizzle on ice cream). Serve ice cream with chocolate drizzled over it and garnished with the chocolate mint leaves.

Rosemary Chocolate Soufflés

January 2nd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 tablespoon butter, softened
¾ cup sugar, plus one tablespoon
4 tablespoons flour
¼ cup fresh rosemary, chopped super fine, plus 1 tablespoon for garnish
1 tablespoon cocoa powder
Sea salt
2 tablespoons butter, cold and cut into little pieces
1 cup milk
2 ounces dark chocolate, chopped fine
2 egg yolks
5 egg whites
2 teaspoons powdered sugar

DIRECTIONS

Preheat oven to 425°F. Butter 4 (8 ounce) ramekins well and set aside.

In a medium bowl combine sugar, flour, rosemary, cocoa powder, and a pinch of sea salt and mix well.
Using a fork or pastry blender, add the butter to the flour until a fine crumbly meal forms. Meanwhile, in a medium saucepan bring milk to a boil, and reduce. Slowly add the flour mixture and chocolate to the milk and whisk, making sure the milk mixture does not boil and whisking continuously until the mixture is thick. Once the chocolate mixture is cooled, add egg yolks and combine. Set aside. In a separate metal bowl, whisk the egg whites with a pinch of salt until soft peaks form, adding a little bit of the reserved tablespoon of sugar at a time. The beaten egg whites should be glossy, shiny and stiff. Stir in about ¼ of the egg white mixture into the chocolate mixture, folding gently until just incorporated. Add the remaining egg white mixture, mixing gently until just combined. Divide mixture between the greased ramekins. Place the ramekins on a baking sheet and place in the preheated oven for about 15 minutes or until the soufflés are puffed up. Mix the remaining rosemary with the powdered sugar and sprinkle on top.

Tarragon & Cardamom Poached Pears with Frothed Rose Water Milk and Pistachios

January 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

2 cups water
¼ cup rosewater (2 tablespoons reserved)
½ cup honey, plus 1 tablespoon
¼ cup fresh tarragon leaves, chopped fine
4 Bosc pears, peeled, cored and cut into wedges
1 cup 2% milk
2 pods of cardamom (seeds inside)
½ cup dried cherries
½ cup pistachios, shelled and chopped fine

DIRECTIONS

Heat the water, rosewater and ½ cup honey in a large pot of water. When the sugar dissolves add the tarragon and the pears making sure it is at a slow rolling boil. Cook the pears for about 20 minutes uncovered until soft. Take off heat and allow to sit in the water while making the froth.

For the frothed milk

In a saucepan, place cold milk in the pan and begin to heat. Add the remaining 2 tablespoons rosewater, 1 tablespoon honey and cardamom and froth using a little hand held frother or the frother part of your espresso machine. You can also do this with a whisk but it takes a long time!
The key is “frothing” as the milk goes from cold to hot! Remove cardamom before serving.

For serving place a few pears on a dish with a little amount of the syrup water and a few cherries. Spoon the froth over and sprinkle with the pistachios.

Winter Herb & Citrus Yogurt Granita

January 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

½ cup honey
2 cups plain Greek yogurt
1 cup fresh citrus juice (tangerine, lime, Meyer lemon, orange, or combinations are excellent)
¼ cup citrus zest
2 tablespoons fresh thyme leaves, chopped fine
1 tablespoon fresh rosemary leaves, chopped fine

DIRECTIONS

Whisk together all ingredients in a medium mixing bowl until well combined. Pour in a shallow metal pan and allow to freeze. Taking a fork and scraping the ice every 10 minutes until frozen, about 4 hours. Garnish each serving with a sprig of thyme.

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