Sweet Ricotta Gnocchi with Dates, Walnuts & Honey Cream

March 11th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 pound ricotta, drained overnight
1 egg
1 teaspoon vanilla
1 pinch of cinnamon
1 cup flour
½ cup heavy cream
½ cup milk
½ cup honey
½ teaspoon vanilla
½ cup dates, chopped
½ cup walnuts, chopped
Cinnamon, freshly grated

Directions

In a medium mixing bowl, combine the first 5 ingredients and mix until a smooth and pillowy dough has formed. Divide the dough into 5 sections using a bench scraper. Roll out each section into a long rope about the thickness of your pinky finger. Cut the rope into ½-inch sections and shape gnocchi using one of your gnocchi methods and place on a baking sheet lightly dusted with flour. Refrigerate for approximately 10 minutes. In the meantime, place the cream, milk, honey and vanilla in a small sauce pan and gently whisk while heating to a medium heat. Add the dates, walnuts and ricotta dumplings and gently mix together. Cook for about five minutes or until ricotta dumplings are cooked through. Serve with fresh cinnamon grated on top.

Baked Gnocchi with Butternut Squash & Bacon in a Sage Cream Sauce

March 11th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 pound Potato Gnocchi, cooked (recipe follows)
1½ cups butternut squash, roasted, peeled and cubed small
3 slices bacon, fried and crumbled
1 cup purple or Tuscan kale, chopped fine
2 tablespoons fresh sage, chopped fine
½ cup heavy cream
½ cup parmesan cheese, finely grated
3 tablespoons butter, cubed
Salt
Pepper
Nutmeg, freshly grated

Directions

Preheat oven to 375°F. In a large mixing bowl combine all ingredients until well mixed. Grease a shallow pan (one that the mixture will fit in compactly, not closely). Place the mixture in the greased shallow pan and sprinkle some parmesan cheese on top. Place in the oven and bake for about 30 minutes or until brown and bubbly.

Potato Gnocchi

Makes 2 pounds Gnocchi

Ingredients

2 pounds Yukon gold potatoes, peeled and baked
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon salt

Directions

Mash the potatoes and push through a ricer or food mill. Place the smooth potatoes in a mound on a cutting board. Drizzle a little more than half the egg and sprinkle half the flour over the top. Using a bench scraper, slowly incorporate the egg and flour into the potato by pushing the scraper under and over the mixture, until all of the egg and flour is incorporated. The dough should become moist and pillowy, not sticky (small amounts of flour can be added to the dough to keep it from getting sticky).
When all the ingredients appear mixed, do a final mixing using hands to make sure all ingredients are incorporated and that dough had become soft and pillowy. Cut dough into 10 pieces and roll each piece into a long rope about the thickness of an index finger. Dust with flour as needed.

Proceed with shaping the gnocchi using one of the gnocchi methods, such as the Traditional Fork Method, the Gnocchi or Cavatelli Board Method, or simple Rope & Cut Method.

Pumpkin Buttercream

February 13th, 2012 § 0 comments § permalink

Makes about 2 cups (enough for about 4 dozen macarons)

Ingredients

2 large egg whites
23
Pinch salt
6½ ounces (13 tablespoons) unsalted butter, slightly cooler than room temperature, cut into 1-inch pieces
1 teaspoon vanilla extract
½ cup canned pumpkin puree (at room temperature)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Large pinch ground cloves
Orange food coloring, preferably paste or gel

Directions

Beat the egg whites in a stand mixer until they form soft peaks.
Meanwhile combine the sugar and about 3 tablespoons water in a small saucepan over moderately high heat. Bring to a boil and cook to the soft ball stage (235-240°F) on a candy thermometer.
Gradually pour the syrup into the egg whites with the mixer on a low speed. Scrape down the sides and beat on high speed until the meringue is at room temperature. Gradually add the butter and salt, scraping down the sides of the bowl regularly. Beat until completely smooth and fluffy. Gradually beat in the remaining ingredients adding enough orange food coloring to give the buttercream an attractive color. If the buttercream seems to be separating beat on high until it comes back together.

Recipe copyright by Michael Kronkl

Gianduja Buttercream

February 13th, 2012 § 0 comments § permalink

Makes about 1 cup buttercream

Ingredients

125 grams (4½ ounces or 1 stick + 1 tablespoon) unsalted butter, softened
70 grams (2½ ounces or 5 tablespoons) granulted sugar
3 egg yolks at room temperature
2 ounces gianduja

Directions

Melt the gianduja along with 2 tablespoons water in a double boiler. Set aside to cook to room temperature.
Beat the butter until smooth.
In a separate bowl, beat the egg yolks with an electric mixer until thick and foamy.
Combine the sugar and 2 tablespoons water in a small saucepan and boil to the soft ball stage (238°F). Very gradually add the syrup to the egg mixture in a thin stream, beating rapidly between each addition. Beat with an electric mixer until thick and fluffy and room temperature. Beat in the butter, a tablespoon at a time. If the mixture looks curdled keep beating at high speed. If it gets soupy, refrigerate for about 15 minutes and beat again. Finally beat in the gianduja buttercream.

Recipe Copyright by Michael Krondl

Honey & Herbed Ricotta

August 11th, 2011 § 0 comments § permalink

Makes 2 cups

Ingredients

1 ¼ cup fresh ricotta
¼ cup honey
1 /2 cup of chopped herbs of choice

Directions

Mix together all ingredients until smooth and mixed.

Almond Cream

August 11th, 2011 § 0 comments § permalink

Makes 2 cups

Ingredients

1 stick unsalted butter, softened
½ cup honey
1 cup ground almonds
2 eggs
½ cup heavy cream
Vanilla bean scraped, seeds reserved

Directions

Mix together in a large bowl the butter, honey, almonds, vanilla seeds, eggs and cream until smooth. Use in tarts that are baked for about 10 minutes at least.

Lemon Curd

August 11th, 2011 § 1 comment § permalink

Makes 2 cups

Ingredients

1 tablespoon lemon zest
1 tablespoon corn starch
½ cup lemon juice
1 cup sugar
3 large eggs, beaten
Pinch of salt

Directions

Whisk together all ingredients in a medium sauce pan and bring to a medium low heat, whisking slowly until mixture is thick. Allow to cool and refrigerate.

Tarragon Ginger Sweet Cream

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

¼ cup fresh tarragon leaves
1 teaspoon ginger, grated
½ cup heavy cream
1-2 tablespoons sugar

Directions

In a blender or with a hand held food processor, blend all ingredients until smooth.

Strawberry Creamsicles

June 23rd, 2011 § 0 comments § permalink

053

Makes 6-9 popsicles

Ingredients

1 pint fresh strawberries, stems removed and chopped
13 cup honey
13 cup water
4 egg yolks
1 cup cream
1 cup milk
1 tablespoon orange zest
13 cup fresh orange juice
1 teaspoon vanilla extract

Directions

In a medium sauce pan place the strawberries, honey and water and bring to a boil. Reduce heat and simmer on low for about 10 minutes. Take off heat and allow to cool, once cool, blend into a smooth puree. Whisk together egg yolks, cream, and milk and place it in a sauce pan to heat on low medium heat whisking for about 5 minutes or until a custard-like texture begins to form, remove from heat and set aside to cool. In a bowl combine the strawberry puree, the custard mix and the orange juice, zest and vanilla until well mixed. Place into popsicle molds and freeze for 6-9 hours.

Blueberry Vanilla Cream Yogurt Pops

June 23rd, 2011 § 0 comments § permalink

Makes 6-9 popsicles

Ingredients

1 cup fresh blueberries
1 cup cream
1 cup vanilla yogurt
½ cup honey

Directions

Blend up all the ingredients and pour into popsicle molds and place in the freezer for at least 6 hours. If you do not have popsicle molds pour into wax paper cups and freeze for about 1 hour. After the hour, place popsicle sticks into the middle of the cups and continue to freeze for 6 hours.

Carrot & Ginger Cream Cheese Ice Cream Baby Ice Cream Sandwiches

May 27th, 2011 § 0 comments § permalink

Makes 20 sandwiches

Ingredients

2 large carrots
1 cup ginger Cream Cheese Ice Cream (recipe follows)

Directions

Take the top parts of the carrots and slice them in rounds thin but not paper thin, at least 1 inch wide. Arrange 10 slices of carrots on a lined baking sheet. Place a small spoon full of the ice cream over the carrot slices on the baking sheet making sure it is a small enough amount it doesn’t hang over the carrot slice. Place another (equal size) slice of carrot over the top of the ice cream and gently press down forming a tiny ice cream sandwich. Freeze for about 1 hour. Store in a zip lock freezer bag.

Ginger Cream Cheese Ice Cream

Makes 4 cups

Ingredients

1 cup cream cheese
1½ cup whole milk
¾ cup sugar
2 tablespoons orange juice
1 tablespoons orange zest
1 tablespoon fresh ginger, chopped
1 teaspoon freshly grated nutmeg
Pinch of salt
½ cup heavy cream

Directions

In a blender, blend cream cheese, whole milk, sugar, orange juice and zest, nutmeg and salt until very smooth in texture. Transfer to a medium mixing bowl and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.

Blackberry-Basil Buckwheat Flax Crepes with Basil Sweet Cream

April 28th, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

2 cups blackberries
½ cup turbinado sugar
¼ cup fresh basil, chopped
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
Basil Sweet Cream (recipe follows)

DIRECTIONS

In a medium bowl mix the sugar, basil and blackberries and let stand. 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 coled 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. Place a few spoonfuls of the blackberry mixture on the center of a crepe and fold over into a square or just a roll up. Drizzle some basil sweet cream over the top of the creme.

Basil Sweet Cream

Makes 1 cup

INGREDIENTS

½ cup creme fraiche
½ cup 2% milk
1 tablespoon blackberry juice from the sugared blackberries
2 tablespoons fresh basil, 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.

Fresh Strawberry Mint Ice Cream with Chocolate Dipped Strawberries

April 20th, 2011 § 0 comments § permalink

Makes ½ gallon of ice cream

Ingredients

2 cups whole milk
2 cups heavy cream
10 egg yolks
1 cup sugar plus ¼ cup sugar
1/4 cup water
8 cups strawberries (chopped, with tops removed)
1 cup chopped mint
Strawberries and mint for garnish
Chocolate, melted
Fresh strawberries, stems in tact

Directions

Make simple syrup by placing ¼ cup sugar and ¼ cup water in heavy sauce pan with 1 cup chopped mint. Bring to boil until sugar is totally dissolved. Let steep on simmer for five minutes, then strain and set syrup aside. Combine milk and cream in a heavy saucepan. Bring to just about boil but do not let it boil. Remove from heat and set aside for about an hour. Bring milk mixture back to simmer. Whisk egg yolks and ½ cup sugar in a mixing bowl and then mix eggs into saucepan. A double boiler helps to ensure that the milk product does not boil. Stir over medium low heat until the mixture thickens into a custard. Usually about 10 minutes. Cover and refrigerate until very cold. In the meantime, mix strawberries and mint simple syrup in a food processor until smooth. Mix pureed strawberries in with the custard mix, add chopped fresh mint if desired and use ice cream maker according to instructions.

Dip strawberries in melted chocolate and set in refrigerator to harden, serve with mint ice cream.

Pork Loin and Potatoes with Rosemary, Leeks & Cream

February 2nd, 2011 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings pork loin
Salt
Pepper
¼ medium yellow onion, chopped medium
1 Yukon Gold potato, chopped
1 small leek, sliced
1 tablespoon butter
3 tablespoons cream
2 tablespoons fresh rosemary, chopped fine

DIRECTIONS

Preheat oven to 400°F.

Season the pork loin with salt and pepper. On a large heavy duty piece of aluminum foil, place all ingredients in the center. Fold the aluminum foil edges over like a burrito, then fold each side about a half inch in again and repeat until you have a tight little packet. Place packet on lines baking sheet.

Bake for about 20-25 minutes, or until pork is cooked all the way through. Slice and serve!

Molten Chocolate Cake with Cardamom Cream

February 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

½ cup butter
4 ounces semisweet chocolate, chopped (baking squares are best)
¼ cup heavy cream
½ teaspoon vanilla
¼ cup all-purpose flour
2 eggs
2 egg yolks
¼ cup sugar

DIRECTIONS

Preheat oven to 400°F. Grease 8 6-ounce ramekins with a generous amount of butter, and sprinkle with sugar.

Over a double boiler, combine butter, chocolate, and cream. Heat over low heat, stirring occasionally until smooth and thick. Remove from heat, and whisk in vanilla and flour until smooth. Set aside. Mix on high speed, egg, egg yolks, and sugar until thick and lemon colored, about 10 minutes. Fold egg mixture, one third at a time into chocolate mixture. Be careful not to deflate the eggs. Divide batter into prepared cups evenly.

Bake 8 to 9 minutes until edges of cake are set and center still jiggles. Cool for 3 minutes. White knife, loosen cakes from side of each cup, and turn each out onto dessert plates. Serve immediately.

© Recipe Property of Shawona Jones

Cardamom Cream

Makes ½ cup

INGREDIENTS

½ cup heavy cream
1 tablespoon sugar
3 cardamom seeds, taken out of pods and lightly crushed
1 vanilla bean, scraped

DIRECTIONS

In a medium-sized chilled bowl, add cream and begin to whisk. Once cream starts to thicken, add rest of ingredients and beat until medium-stiff peaks form.

© Recipe Property of Ger-Nis

Creamy Cauliflower & Spinach Soup

January 18th, 2011 § 0 comments § permalink

Serves 10 to 12

INGREDIENTS

4 tablespoons (½ stick) unsalted butter
2 tablespoons canola oil or extra-virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon ground peppercorns
1 medium red onion, chopped
4 garlic cloves, peeled
1 large or 2 small heads cauliflowers, cut into florets (about 3½ pounds)
1 small red potato, peeled and chopped
1 pound spinach, washed and tough stems removed
1 cup milk
2 tablespoons kosher salt
8 cups water

DIRECTIONS

Place the butter, oil, rosemary, thyme, and ground peppercorns in a large pot, and heat over medium-high until the butter is melted and the rosemary is fragrant, about 2 minutes. Add the onion and garlic, and cook until they are soft, stirring often, about 3 minutes. Add the cauliflower and potato, and cook for 3 minutes. Add the spinach, milk, salt, and water, and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook until the cauliflower easily mashes against the side of the pot, about 30 minutes.

Transfer some of the soup to a blender (don’t fill blender more than two-thirds full), cover, and pulse to release some heat. Blend the soup until it is completely smooth, and pour it into a clean pot. Repeat with the remaining soup. Bring the soup back to a boil, taste for seasoning, and serve.

© Recipe Property of Suvir Saran

Chicken Biriyani with Cream and Garam Masala

January 18th, 2011 § 0 comments § permalink

Serves 6 to 8

INGREDIENTS

10 cups water
2 cups basmati rice
1 recipe Braised Chicken in White Sauce with Garam Masala

DIRECTIONS

Bring the water to a boil in a large saucepan. Add the rice, and stir gently so that it doesn’t stick to the bottom of the pan. Return to a boil, turn the heat down, and simmer vigorously, partially covered, 6 minutes. Drain, return rice to the pan, and set aside until ready to use. Make the chicken, and simmer stirring occasionally, for 2 minutes after adding the cream.

Preheat the oven to 350°F. Layer a third of the cooked rice over the bottom of a large ovenproof casserole dish, preferably with a lid. Layer half of the chicken on top, and smooth with a spoon. Add another third of the rice and then the rest of the chicken. Top with the remaining rice. Cover tightly with a foil and then a lid, if there is one. Bake 30 minutes. Remove casserole from the oven, and let stand 10 minutes. Transfer to a serving platter, and serve hot.

© Recipe Property of Suvir Saran

Cardamom-scented Rice Cream with Saffron Drizzle (Firni)

January 18th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

5 cups cold water
¼ cup raw basmati rice
4 cups half-and-half
¾ cups sugar
6 whole cardamom pods, seeds removed and ground (or 13 teaspoon ground cardamom)
½ teaspoon saffron threads
2 tablespoons heavy cream

DIRECTIONS

Combine the water and rice in a large bowl, and let the rice soak overnight. The next day, transfer ¼ cup of the rice water to a blender. Drain the remaining water from the rice, and place the rice in the blender. Grind the rice as finely as possible, scraping down the sides of the blender jar as necessary.

Bring the half-and-half to a simmer in a large heavy-bottomed saucepan. Add 1 cup of the half-and-half to the blender, and pulse to release some steam; then, blend for 10 seconds to combine. Transfer the contents of the blender to the saucepan, and bring to a simmer over medium heat. Reduce the heat to low, and stir constantly until the rice cream is as thick as a thin pudding and a trail can be made through the cream on the back of a spoon, 16 to 18 minutes (if the mixture foams up in the saucepan, remove the saucepan from the heat for a few seconds, reduce the heat, and continue to cook). Remove the saucepan from the heat, and stir in the sugar and cardamom. Divide between 6 small glasses or ramekins, and cool to room temperature. Cover each glass or dish with plastic wrap pressed directly onto the surface, and chill at least 4 hours or up to 1 day.

Place the saffron in a small skillet, and toast over low heat until the saffron threads are fragrant and darker in color, about 3 minutes. Transfer to a small bowl or to a mortar to cool, and then grind with the back of a teaspoon or with a pestle until powder-fine. Add the heavy cream. Drizzle some saffron sauce over each serving, and serve immediately or chill up to 4 hours.

© Recipe Property of Suvir Saran

Seafood Spaghetti with Herbed Lemon Cream Sauce

January 18th, 2011 § 0 comments § permalink

INGREDIENTS

1 tablespoon olive oil
2 tablespoons butter, plus 1 additional tablespoon of butter
5 cloves garlic, chopped fine
2 shallots, chopped fine
1 tablespoon lemon zest
1 teaspoon chili flakes
3 squid bodies (calamari) cleaned and sliced into thin rings
½ pound shrimp, peeled, deveined and tails removed
½ pound baby scallops
2 teaspoons salt
1 cup fresh parsley, chopped fine, stems removed
¼ cup fresh chives, chopped fine
¼ cup fresh basil or red basil, chopped fine
½ cup white wine
½ cup lemon juice
1 cup cherry tomatoes, sliced in half
1 cup heavy cream
Salt/pepper

DIRECTIONS

In a large heavy bottom skillet, heat olive oil and butter on a medium high heat. Add the garlic, shallots, lemon zest and chili flakes. Sauté for a few minutes until garlic and shallots just start to brown. Add the calamari, shrimp and scallops. Season with salt. Sauté a few minutes until just beginning to brown, about 4 minutes. Add the fresh herbs and sauté about 1 minute. Add the wine and lemon juice next and turn to medium low. Allow liquid to reduce by about half. Add the cherry tomatoes and allow to cook about two minutes or until the tomatoes are just soft. Add the heavy cream, turn burner to low and season with salt and pepper.

Cook pasta according to pasta directions. Mix the spaghetti and the sauce and serve!

Seafood Fusilli and Creamy Lobster Sauce with Shaved Fennel and Lemon Salad

January 14th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound pasta dough, cooked

For lobster sauce

2 tablespoons butter
1 yellow onion, chopped
1 clove garlic, chopped fine
1 cup white wine
2 lobster bodies, cut in half vertically (Your fishmonger should be able to provide you with lobster bodies at no charge)
2 cups heavy cream
6 to 8 threads saffron
Kosher salt
Pepper

For salad

1 bulb fennel
Juice of 2 lemons
Kosher salt
1 tablespoon extra virgin olive oil

For seafood sauté

Olive oil, for sautéing
3 squid bodies (calamari), cleaned and sliced in 1″ circles
½ pound (26-30 count) shrimp, peeled, deveined and tails removed
3 tablespoons fresh chives, sliced fine

DIRECTIONS

For lobster sauce

In a large sauté pan, over medium heat, add butter. Cook onions and garlic until translucent, making sure to not get any color. Add white wine and reduce until almost evaporated. Add lobster bodies, cream, and saffron. Season with salt and pepper. Reduce heat to low and simmer for 30 to 40 minutes. Strain through a fine mesh sieve and set aside.

For salad

To prepare the fennel, cut off the top stalks and discard. Next, trim the root end and then quarter lengthwise. Remove the core and thinly slice the fennel on a mandolin or with a sharp knife crosswise. Place fennel in a large bowl and set aside. Add lemon juice, salt and extra virgin olive oil and mix. Set aside.

For completed dish

In a large sauté pan, add olive oil over medium high heat. Add shrimp and cook, 1 minute. Add calamari and sauté 1 minute more. Add lobster sauce and warm through, 1 to 2 minutes. Pour sauce over pasta and garnish with fennel salad and chives. Serve immediately.

© Recipe Property of Rafi Hasid

Chocolate Ganache

January 14th, 2011 § 0 comments § permalink

INGREDIENTS

1 pound semisweet chocolate
4 cups heavy cream

DIRECTIONS

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat.
Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth stir in the rum if desired.

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

© Recipe Property of Shawona Jones

Basic Buttercream

January 14th, 2011 § 0 comments § permalink

INGREDIENTS

4½ cups sugar
2½ cups egg whites
3 pounds butter

DIRECTIONS

Place a medium sized sauce pan over medium heat, add 2 cups water and bring to a simmer. In large heatproof bowl add sugar and whites, blend. Place bowl over water and continually stir with whisk until temperature is 145°F to 155°F. Take off heat. If using, kitchen aid mixer use whisk attachment and whisk on medium to high until consistency resembles meringue. While meringue is whisking, cut butter into medium cubes. Change to paddle attachment, beat meringue on low adding butter gradually until all is incorporated. Beat buttercream to emulsify. Add flavoring to taste.

Choose a butter cream flavor:
Peanut butter
Nutella
1 pound semisweet chocolate
1 bottle Vanilla extract

© Recipe Property of Shawona Jones

Lemon Cake with Mint Honey Cream

January 2nd, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For cake batter

4 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup freshly squeezed lemon juice
3 tablespoons freshly grated lemon zest
1 cup plain yogurt
8 ounces (2 sticks) unsalted butter, at room temperature
2¼ cups sugar
5 eggs

For mint honey cream

1½ cups heavy cream, cold
3 tablespoons honey
1 tablespoon fresh mint, chopped fine

DIRECTIONS

Preheat oven to 350°F.

Prepare a 12-cup Bundt pan with baking spray or softened butter. Set aside.

Whisk flour, baking powder, baking soda, and salt in large bowl. In a medium bowl, combine lemon juice, zest, and yogurt and set aside. In a separate bowl, cream butter and sugar together till light and fluffy. Add eggs one at a time, mixing until incorporated, repeat with remaining eggs; add about one-third of flour mixture, followed by half of lemon yogurt mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture; mix until batter is thorougly combined. Add cake batter into prepared pan. Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes.

For mint honey cream

In a large metal bowl, add cold heavy cream and whisk until soft peaks. Add honey and continue whisking until medium to stiff peaks form. Fold in mint and serve alongside lemon cake.

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.

Dried Cherry Almond Cream Filling

January 2nd, 2011 § 0 comments § permalink

Ingredients

2 tablespoons butter
1 tablespoon almond paste
1 teaspoon vanilla
½ cup dried cherries, chopped
½ cup roasted almonds, chopped fine
Pinch of salt
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing of pop tarts

Directions

Preheat oven to 350°F. In a small bowl, combine all ingredients. Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center. Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.

Suggested Crust: Whole Wheat, plain, cornmeal
Suggested Topping: Chopped almonds, flax seeds

Sausage Parsley Fennel Meatballs with Tomato Cream Sauce

November 30th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

For the Meatballs

1 pound sweet Italian sausage, ground
4 cloves garlic, chopped fine
1 tablespoon fennel seeds
1 teaspoon red chili flakes
½ cup fresh parsley, chopped fine
2 tablespoons milk
Olive oil

For the Tomato Cream Sauce

1 (12-ounce) can plain tomato sauce
1 (12-ounce) container heavy whipping cream

PREPARATION

To assemble meatballs, use hands to mix sausage, garlic, fennel seeds, chili flakes, and parsley until well combined. Add the milk to meatball mixture, and combine. Form into 1-inch balls, and set aside. Heat olive oil in a heavy bottomed skillet over high heat. Sauté meatballs, until all sides are well browned. Add the can of tomato sauce, mix gently, and cook on medium-low heat for approximately 5 minutes, stirring occasionally. To make sure meatballs are cooked through, slice one open. If they are not cooked through, continue the cooking process. Turn off the heat, and add heavy whipping cream, stirring gently until tomato sauce and meatball mixture are all mixed together. Serve over pasta.

Eugene Sausage Pasta

November 19th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

Olive oil
6-8 cloves garlic, chopped fine
1 tablespoon dried fennel seeds
1-2 teaspoons dried red chili flakes
1 pound spicy Italian sausage
1 bunch fresh parsley, chopped fine (flat leaf)
2 teaspoons salt
1 small can tomato sauce, 6 ounces
1 cup black olives, pitted and sliced
1 cup heavy whipping cream
1 package (box) linguini, cooked, 16 ounces
Freshly grated parmesan
Black pepper


PREPARATION

In sauté pan, place olive oil, garlic,  place on medium heat. Add fennel seeds and chili flakes and cook about 30 -45 seconds. (This process enhances the flavor of the oil and adds to the flavor of the cooked sausage and sauce.) Add the sausage, making sure to take it out of the casing and break it up in small pieces. Continue to cook until brown, making sure to break apart and larger piece of meat. Once the sausage is browned and crumbly, add the parsley and the salt, stirring and cooking a few more minutes. Add the black olives, mix well.  Toss in tomato sauce, mix together well and continue to cook until all liquid is absorbed. The tomato  sauce will become tomato paste like and should be  sticking tightly to the meat.  Once the sauce is totally absorbed into the meat about 5 minutes approximately of stirring while keeping the burner on medium heat, reduce the temp to low and pour in the heavy cream. Mix together until all the cream is mixed in, turn the burner off.   Toss  the sauce together with cooked linguini. Season with salt to taste.

Freshly grated parmesan cheese and black pepper are a MUST on top!

Pumpkin Gnocchi with Apples, Chicken & Sage in a Maple Cream Sauce

November 19th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Gnocchi

2 cups (16 ounces) pumpkin, cut in quarters, seeded and roasted
2¾ cups all purpose flour
1 egg
Salt
White pepper
1 tablespoon nutmeg, freshly grated

Sauce

½ cup butter
1 tablespoon pumpkin oil
1 medium shallot
1 chicken breast, cut into thin strips
1 medium tart apple, cored and cut into cubes
1 cup fresh sage leaves, stems removed
2 tablespoons maple syrup
½ cup heavy whipping cream
Salt
Freshly grated nutmeg
White pepper

PREPARATION

In large pot, bring 6 cups salted water to boil.

While still warm, puree pumpkin through a ricer into a large mixing bowl and allow to cool completely before proceeding. Once cooled, add flour, egg, salt, white pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 5 sections. On floured surface, roll dough to ½-inch thickness; cut into 1-inch pieces and set aside on sheet pans lightly dusted with flour until ready to boil.

Cook gnocchi in 2 batches in salted boiling water; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.

Meanwhile, in sauté pan, melt butter and pumpkin oil over medium heat, add shallots and chicken and cook for about five minutes until chicken is cooked through, add the apples and cook a few more minutes until apples are tender. Next add the sage leaves and sauté about 1 minute add the maple syrup and stir well. Mix in the heavy cream and season with salt & Nutmeg and white pepper. Gently toss warm gnocchi with sauce and serve immediately.

Roasted Pears with Sweet Maple Cream

November 10th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

4 ripe pears, cut in half lengthwise, seeded
2 tablespoons unsalted butter
½ cup maple syrup
1 teaspoon vanilla extract
2 tablespoons brown sugar
¼ cup fresh thyme sprigs
Salt

For yogurt cream:

1 cup heavy cream
1 tablespoons maple syrup
1 teaspoon cinnamon
½ cup plain Greek yogurt, 2%
Salt

PREPARATION

Preheat oven to 450°F.

In a cast iron or heavy bottomed skillet, add the butter, maple syrup, vanilla, brown sugar, thyme sprigs and a generous sprinkle of salt. Let everything come to a gentle boil and stir continuously, about 2 minutes.

Add the halved pears to the pan, cut side down. Give it a shake and let them simmer on the stove about 2 minutes. Turn the pears over so they are now cut side up and transfer the pan to the oven, middle rack. Bake for 12 minutes until the pears are soft and the sauce has caramelized.

While the pears are baking, beat the cold heavy cream until stiff peaks form. Add the maple syrup, pinch of salt, cinnamon and beat another minute to combine. Gently fold in the greek yogurt, this will make it a bit thinner.

Put one pear on a plate, drizzle with a spoonful of sauce with a sprig of thyme for garnish, and a generous dollop of yogurt cream.

September Roasted Plums with Rosemary Cream

October 13th, 2010 § 0 comments § permalink

Serves 6

Prep Time: 5 minutes
Cook Time: 20 minutes (mainly unattended time)
Wine Pair: Dessert

INGREDIENTS

6 medium plums, red, Italian, purple, pluots or any combination there of, pitted and cut in half
1 tablespoon almond oil
½ cup sugar
1 tablespoon fresh rosemary leaves, chopped fine
½ cup heavy whipping cream

PREPARATION

Preheat oven to 400ËšF. In a medium mixing bowl, toss plums with almond oil and then sprinkle sugar and rosemary, mix well. Place plums skin side down in a small glass baking dish and bake in oven for 10 minutes, turning the oven on broil for the last minute until lightly browned. Take out of oven and add heavy whipping cream to the dish and mix well. Serve drizzling cream mixture over the top.

Pork Loin And Potatoes With Rosemary, Leeks & Cream

October 13th, 2010 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings pork loin, sliced
¼ medium yellow onion, chopped fine
1 Yukon potato, chopped
1 leek, chopped
3 tablespoons cream
Several sprigs rosemary

PREPARATION

Preheat oven to 400ËšF.
Place sliced pork loin on prepared foil. Top with onion, potato, leek, cream, and top with several sprigs of rosemary.
Wrap and bake for about 25 minutes, or until pork is cooked all the way through.

Tarragon Red & Gold Beet Latkes with Tarragon Horseradish Cream

December 20th, 2009 § 0 comments § permalink

Makes 20 medium latkes

These latkes are vibrantly colored and delicately sweet with a fiery bite in the sauce.

Tarragon & Gold Beet Latkes

INGREDIENTS

3 cups gold beets, washed and grated
2 eggs beaten
½ cup all purpose flour
2 tablespoons fresh tarragon, chopped fine
1 teaspoon coriander, cracked
2 teaspoons salt
2 teaspoons black pepper
3 cups red beets, washed and grated
2 eggs beaten
½ cup all purpose flour
2 tablespoons fresh tarragon, chopped fine
1 teaspoon coriander, cracked
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

Tarragon and Red & Orange Beet Latkes

INGREDIENTS

6 cups beets, coarsely shredded (about 6 medium)
6 tablespoons all purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon baking powder
1/4 teaspoon ground black pepper
3 large eggs, beaten to blend
Canola oil (for frying)

PREPARATION

Place beets in large bowl. Press with paper towels to absorb any moisture. In another large bowl, whisk the flour and the next five ingredients. Mix in beets, then eggs. Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet. Spread to 3 1/2-inch rounds. Fry until golden, usually about 5 minutes per side. Transfer latkes to baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Re-warm in 350°F oven until crisp, about 10 minutes.) Serve latkes with relish and salsa.

Tarragon Horseradish Cream

INGREDIENTS

1 cup crème fraiche
2 tablespoons fresh tarragon, chopped fine
1 tablespoon fresh horseradish root, grated
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoons salt
1 teaspoon pepper

PREPARATION

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Heavy Cream Mousse

December 14th, 2009 § 4 comments § permalink

Makes 2 cups mousse

INGREDIENTS

1 cup de-stemmed fresh herb leaves
1 cup heavy cream
½ cup crème fraiche
6 egg whites
Salt/pepper

PREPARATION

Add all ingredients in a blender and blend until well mixed and very smooth. Chill for a few hours before serving.

**This is a fluffier, softer mouse.

Basil Peppered Strawberries with Crème Fraiche

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

1 c strawberries cleaned, hulled and cut in half
½ c water
juice and zest of 1 tangerine
½ c sugar
2 T cracked blacked pepper
½ c chopped basil
crème fraiche

PREPARATION

Place the strawberries, sugar, water, zest and juice in a small saucepan and bring to a rolling boil. Reduce heat to low and cook for 2-3 minutes until the sugar is totally dissolved and the mixture is a little thick. Take off of heat and add basil. Let stand for about 30 minutes and serve chilled over crème fraiche or at room temperature over crème fraiche.

Scones (Traditional cream scones)

October 20th, 2009 § 0 comments § permalink

INGREDIENTS

2 cups pastry flour, unbleached all-purpose flour works well too.
1/4 cup sugar
1 tablespoon baking powder
1 stick unsalted cold butter, cut into 1-inch cubes
3/4 cup heavy cream
2-3 T cream for brushing tops of scones

PREPERATION

Preheat the oven to 400°.
Using a food processor or an electric mixer, preferably with the paddle attachement, combine flour, sugar, baking powder and then mix. Add butter and pulse on and off until the mixture resembles fine cornmeal. Transfer to a large mixing bowl and add cream. Gently mix by hand until just combined. At this stage add ingredients like chopped rosemary and currants. On a lightly floured surface knead dough gently a few times unitl it shapes into a smooth ball, lighly roll out dough about an inch thick, cut out in circles or shapes of your choice, place on a lined baking sheet with parchment paper or greased baking sheet and brush tops with cream. Sprinkle sugar and herbs on top as an optional added bonus. Bake for 12-18 minutes until they are lightly browned and the tops are slightly cracked.

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