Raspberry Cake with Marsala, Crème Fraîche, and Raspberries
- 1 1/2 cups all purpose flour
- 1/4 teaspoon ground nutmeg
- 1/4 cup fresh orange juice
- 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
- 1 cup plus 4 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon peel
- 2 cups crème fraîche or sour cream
Position rack in center of oven and preheat to 400°F. Butter 10-inch-diameter springform pan. Whisk first 5 in medium bowl to blend. Combine Marsala and orange juice in small bowl. Beat 12 tablespoons butter and 1 cup sugar in large bowl until well blended. Beat in eggs, vanilla, and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions. Transfer batter to prepared pan. Sprinkle with 1 1/2 cups raspberries.
Bake cake until top is gently set, about 20 minutes. Reduce oven temperature to 375°F. Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Continue baking until tester inserted into center of cake comes out clean, about 15 minutes. Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.
Mix crème fraîche and 2 tablespoons sugar in small bowl. DO AHEAD Cake and crème fraîche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill crème fraîche mixture.
Cut cake into wedges. Top each with dollop of crème fraîche and fresh raspberries and serve.
The ultimate makeover: Tiramisu
First make the coffee soaking liquid for the sponge fingers. Stir the coffee and sugar together, then pour into a shallow heatproof dish. Stir in the Marsala and leave to cool.
Meanwhile, prepare the filling. Put the sugar and cornflour into a medium saucepan, preferably non-stick. Stir in 1 tbsp of the measured milk to make a thin, smooth paste. Separate the egg, putting the white into a medium bowl and setting it aside, and dropping the yolk into the saucepan. Beat the yolk into the cornflour paste, then stir in the rest of the milk. Scrape the seeds from the vanilla pod into the pan, then drop in the pod. Cook over a medium-low heat for about 8-10 mins without letting the mixture boil, stirring all the time, until the mixture thickly coats the back of a wooden spoon. Remove from the heat, then stir in the crème fraîche and the 1 tbsp of Marsala. Transfer the mixture to a bowl, cover the surface with cling film and leave until cold.
To assemble, line a 23 x 13 x 6cm deep loaf tin with cling film (see step 1), leaving an overlap at the top. Beat together the mascarpone and soft cheese, then stir into the rest of the cold filling. Whisk the egg white to stiff peaks and gently fold into the filling using a large metal spoon.
Dip one of the sponge fingers in the coffee mixture, rolling it around briefly, for a few secs only, to coat and soak in, then lift it out before it has a chance to get too soggy (see step 2). If left in the coffee, it will disintegrate. Lay it lengthways in the bottom of the tin. Do the same with 5 more of the sponge fingers, trimming to fit if necessary, so that they cover the bottom of the tin. Spoon over half of the filling, spreading it to cover the biscuits (see step 3), then repeat the biscuit dipping with 6 more of them. Spoon and spread over the rest of the filling, then dip and lay the rest of the sponge fingers over the top (see step 4). Bring the cling film overhang over to cover. Chill overnight.
To serve, turn out onto a serving plate and carefully peel off the cling film. Dust the top with cocoa and scatter with raspberries, if using. Slice and serve the same day.
Wash raspberries just before serving. Put them into a sieve and hold very briefly under cold running water. Tip onto kitchen paper, then spread into a single layer to dry.
One Chap's Pantry
Cornish Hen with Shallot-Sage-Raspberry Stuffing and and a Raspberry Sherry Sauce
2 Cornish Hens, giblets removed, patted dry
6 slices Whole Wheat Bread
1/2 cup Raspberries
1 Shallot, diced
1 clove garlic, diced
2 Tbsp fresh Sage, chopped fine
1 tsp fresh Thyme, crushed
2 tsp fresh Oregano, chopped fine
1 tsp fresh Parsley, chopped fine
1/6 cup Chicken Broth
1/6 cup Sherry
1/6 cup Berry Juice
1 tsp Salt
1 tsp Black Pepper
2 Tbsp Olive Oil
Raspberry Sherry Sauce (below)
- Preheat the Oven to 400F
- In a medium size bowl, combine all ingredients except the Raspberry Sauce and Olive Oil and mush together.
- Wash the Hens, and pat them dry with a paper towel.
- Stuff half of the dressing into each Hen.
- Using cooking twine, Truss-up the Hens.
- In a heavy skillet, on high heat, add the Olive Oil and brown each side of the Hens(about 2-4 minutes).
- Place in a baking dish, and drizzle any Oil from the pan over the Hens.
- Bake for 35 minutes, covered.
- Uncover and bake for an additional 20 minutes.
- Prepare the Raspberry Sherry Sauce.
- Plate and pour the Raspberry Sherry Sauce over each Hen.
NOTES: This recipe was an inspiration from The Legend of the Seeker, where in an episode one of the characters requests this dish! I couldn’t help but figure out a way to make it myself.
Raspberry Sherry Sauce
1 cup Chicken Stock
1/2 cup Sherry
1/2 cup Berry Juice
1 Shallot, diced
1 tsp Cornstarch
2 cups Raspberries
1 tsp fresh Ginger, diced
1 tsp fresh Sage, diced
1 Tbsp Butter
Salt & Pepper to taste
- In a Sauce Pan, combine the Butter, Shallot, Ginger, and a pinch of Salt, cooking until the shallot is translucent.
- In a cup, whisk together the Cornstarch and Berry Juice.
- Add all ingredients to the Sauce Pan, stirring on medium heat.
- Crush the berries with your spoon as they cook.
- Reduce to 1 cup of liquid, stirring often.
NOTES: Though this sauce is perfect for the Cornish hens, you can serve it with other meats like Duck or Quail. Some folks prefer to strain the sauce before serving using a sieve to remove the Berry seeds. I like the berry seeds, myself, but it is completely at your discretion.
100 Easy Food On A Stick Options
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More frequently than you might imagine we will have guests over for an impromptu dinner and I’ll need a quick, last-minute dessert. Do you know the drill? Rather than pull out store-bought cookies or a quart of old ice cream whose top is a layer of milky ice clusters from the last time we served it, I turn to this blueberry cheesecake. Every experienced home cook has a bag of tricks, and this is one of mine. My fridge always has mascarpone or ricotta cheese in it, and
I always have frozen fruit and phyllo pastry shells in the freezer. The rest is as quick as the recipe claims. Mix the mascarpone with lemon zest and vanilla extract and voilà, cheese cake filling. Pipe that into the phyllo pastry shell, add a bit of fruit on top, and in an hour or less you have a party-worthy pickup dessert that’s super simple, quick, and delicious.
1. Preheat the oven to 400°F. Place the phyllo shells on a baking sheet and bake until golden brown, 5 to 7 minutes. Cool completely, about 15 minutes.
2. Beat the cream cheese, lemon zest, vanilla, and 1/4 cup of the sugar with an electric mixer at medium speed until the mixture is smooth and the sugar dissolves, 1 to 2 minutes. Beat in the mascarpone until just blended. (Do not overbeat.) Spoon the mixture into a ziplock plastic bag seal the bag, and snip about 1/2 inch from 1 corner of the bag. Pipe the mixture evenly into the phyllo shells (about 11/2 teaspoons per shell).
3. Combine the blueberries, water, cinnamon, and remaining 1/4 cup sugar in a small saucepan bring to a simmer over medium, stirring constantly. Cook until the berries burst and the mixture is thickened, 5 to 8 minutes. Remove from the heat, and cool completely, about 20 minutes. Spoon the blueberry mixture over the cream cheese mixture in the phyllo shells. Cover and chill until ready to serve.
Raspberry Cake with Marsala, Crème Fraîche, and Raspberries - Recipes
From "Lidia's Italy In America"
Make the pastry cream: Whisk together the sugar, cornstarch, and salt in a medium pot. While whisking, pour in the milk. Set the pot over medium- low heat, and heat the mixture to just below boiling. Meanwhile, whisk the eggs in a large bowl. Remove the pot from heat, and pour the milk slowly into the eggs, whisking constantly, to temper the eggs. Pour the mixture back into the saucepan, and stir constantly over medium- low heat until the mixture thickens and just begins to simmer. Immediately scrape the mixture into a clean bowl. Let it cool slightly, then cover the surface of the pastry cream with plastic wrap. Refrigerate several hours or overnight, until chilled and thickened.
Make the cakes: Preheat the oven to 350 degrees F. Line a twelve-unit cupcake pan with paper liners. Sift together the flour, baking powder, baking soda, and salt onto a piece of parchment.
Cream the butter and sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Crack in the eggs, one at a time, mixing well between additions. Stir in the olive oil, vanilla, and zest. Beat on high speed for 2 minutes, to lighten and smooth the batter. Mix in the flour in three additions on low speed, alternating with the orange juice, beginning and ending with the flour. Once everything has been added, beat the batter on high speed for about 20 seconds.
Divide the batter evenly among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 to 25 minutes. Remove the cupcakes from pan, and cool completely on a wire rack.
1⁄2 cup sugar
4 teaspoons cornstarch
Pinch kosher salt
2 cups milk
2 large eggs
1 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄8 teaspoon kosher salt
6 tablespoons unsalted butter, softened
3⁄4 cup sugar
2 large eggs
1 tablespoon extra-virgin olive oil
1 teaspoon vanilla extract
1 tablespoon orange zest
3⁄4 cup freshly squeezed orange juice
2⁄3 cup light corn syrup
2 tablespoons dark rum
Pinch kosher salt
8 ounces semisweet chocolate, finely chopped
Make the glaze: Combine the corn syrup, rum, salt, and 2 tablespoons water in a small pot. Bring to a boil, and simmer until slightly thickened, about 2 minutes. Put the chopped chocolate in a heat- proof bowl, and pour the syrup over the chocolate. Stir until the glaze is smooth and shiny and all of the chocolate is melted. Let cool until thickened and just warm to the touch.
To assemble the cakes: Remove the cupcake liners from the cakes.
Split the cakes at the base of the cap with a serrated knife.
To finish: Invert one cake, and place the cake cap on a plate, cut side up. Spoon the pastry cream onto the cake top, then top with inverted cake bottom, like an upside-down mushroom. Spoon the hot chocolate glaze onto the base facing you, letting the glaze run down the sides of the cake, spooning on more if necessary. Repeat with the remaining filled cakes.
Recipe file of dreams
1/4 cup fresh lemon juice
2 Tbsp soy sauce
3 Tbsp vegetable oil
1 Tbsp minced fresh rosemary or 1 Tsp dried.
1/4 Tsp ground pepper.
Cut tofu into 1/4 inch slices. Pour 1/2 marinade into baking pan. Add Tofu and pour remaining marinade over. Bake turning after 30 minutes.
Veggies? from kim o'd onnel
RE: Greens: This may not be for everyone (it gets cooked down into mush), but I enjoy cooking various types of greens (mustard and kale, particularly) a la saag paneer (Indian curried spinach with cheese). You can even veganize it with baked tofu/soy dairy, if paneer isn't available or not your thing. The Food Network Web site has a good recipe you may need to modify the cooking time for the greens (spinach cooks in minutes collards not so much).
Kim O'Donnel: Thanks. Great idea.
Heat the ghee in a deep skillet over medium-high flame. Add the cubed paneer and fry for a couple of minutes until light brown on all sides, gently turning to avoid breaking up the cubes. Remove the cheese from the skillet and set aside.
Return the skillet to the heat and sauté the onions, garlic, and ginger cook and stir for about 5 minutes until soft. Sprinkle the mixture with the curry powder continue to stir to marry the flavors, about 1 minute. Fold in the chopped spinach and give everything a good toss. Shut off the heat and stir the buttermilk and yogurt into the spinach to incorporate. The mixture should be creamy and somewhat thick. Gently fold in the fried paneer cubes, season with salt, to taste, and serve with steamed basmati rice and/or flat bread.
1 pound unsalted butter Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty pour into a glass jar and seal tightly.
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon whole cloves
1/2 teaspoon mustard seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
2 dried red chiles, broken in pieces, seeds discarded
1 tablespoon turmeric Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.
OT - Computer Recycling
Getting rid of an old computer is a predicament that people face when their systems slow down or break down.
That's especially true now as more users decide to buy computers running Microsoft's recently released Windows Vista operating system. Apple Inc.'s campaign encouraging users to switch to its platform from Windows has also contributed to PCs piling up in basement corners.
But where should all this old equipment go? And what happens once it is taken away? How can you be sure that your private data aren't being exposed? And will being a tree hugger turn out to be too costly?
If you're looking to recycle your old system -- monitor, computer tower and printer -- you might think the only option is to search for a local drop-off spot. But surprisingly, most big-name computer manufacturers offer their own recycling programs, some of which come right to your door.
Each company has its own methods, which makes the process more confusing for consumers. Some take old computers away, but charge you around $30 for the shipping and handling. Others will reward you for buying one of their systems by offering to remove your old system free. Below, you'll find some general guidelines for getting your computer out of your house.
Dell Inc. offers home pickup of any old Dell equipment anytime, free. It will also pick up any brand of computer or printer free with the purchase of a new Dell PC or printer. Details can be found at www.dell.com/recycling .
Hewlett-Packard Co.'s recycling procedures are a bit more complicated. At anytime, the company offers to pick up and recycle your old equipment, regardless of brand, but charges $13 to $34 per product for shipping and handling. You will be compensated for each product with a $30 to $50 coupon to be used at www.hpshopping.com , where you can buy products from H-P. Recycling details for H-P can be found at www.hp.com/recycle .
Lenovo's ThinkPlus Recycling Service offers prepaid shipping labels for $30 each to be used for sending any manufacturer's old system, monitor, printer and peripherals to Lenovo for recycling or refurbishment. Lenovo doesn't offer a home pick-up service. Once received, Lenovo uses a designated center to recycle your materials and sends reusable equipment to Gifts In Kind International, a charity specializing in product philanthropy.
Apple is different still. Like Lenovo, it doesn't offer home pick-up but will receive all brands so long as you buy a $30 shipping label from the company's Web site. With the purchase of any new Mac through Apple's Web site or at one of its retail stores, you'll receive an email with instructions and shipping codes for up to two prepaid boxes. These can be used for shipping any old equipment, regardless of manufacturer, to Apple for recycling. Details can be found at: http://www.apple.com/environment/recycling/program .
Apple's retail stores will accept all manufacturers' rechargeable batteries as part of a program run by the Rechargeable Battery Recycling Corp., a nonprofit organization. These stores also accept unwanted iPods for recycling and take 10% off the purchase of a new iPod in exchange for your old one.
When recycling, almost all companies vow to mechanically shred your hard drive. But they also suggest that you take responsibility for your data and delete them to be safe.
Various software programs let you clear out your hard disk on your own. Symantec's Wipe Info in Norton Utilities and System Works ( http://symantec.com ) will help on Windows PCs and Macs. Webroot Software Inc.'s Window Washer ( http://www.webroot.com ) is another option for Windows, and Jiiva Inc.'s SuperScrubber ( http://www.jiiva.com ) is an alternative for Macs. I haven't tested these programs, and there are many others that do the same thing.
-- What happens to my computer?
Generally speaking, after your computer is sent to a recycling plant, it is disassembled and its materials are separated, melted down and reused. H-P, which has been recycling computers since 1987, says it will have collected and recycled one billion pounds of used products by the end of this year. The company uses some materials over again in its own products, such as plastics that are melted down, combined with plastics from recycled water bottles and used to make one of H-P's scanners.
Plenty of other groups, such as the National Cristina Foundation ( http://www.cristina.org ) and Share the Technology ( http://sharetechnology.org ) specialize in distributing reusable computers to people or organizations in need of computers.
For the most part, the best systems for reuse are those that are less than five years old. A good rule of thumb is to donate your computer as soon as possible, so you don't forget about it before it becomes outdated.
Microsoft specializes in PC refurbishment by partnering with TechSoup, a tech nonprofit, and by labeling groups as Microsoft Authorized Refurbishers. These groups, which are located around the world, receive low-cost software licenses so they can install Windows and Office programs on refurbished computers for distribution to low-income families, nonprofit and educational institutions. In the U.S. alone, over 100,000 licenses have been supplied to 400 such groups. A list of them can be found here: http://www.microsoft.com/mar .
With Earth Day coming on April 22nd and "going green" becoming a fashionable proclamation, you're sure to find more and more options for recycling your computer or sending it away to someone who can refurbish it. One way or another, your old computer can be used for much more than gathering dust in a basement corner.
Panettone Bread & Butter Pudding
Panetone bread and butter pudding
This would probably have been more useful a few weeks ago when you still had some panettone leftover from Christmas. Much fancier than the standard version!
Panettone Bread & Butter Pudding – serves 4
- 50g butter, softened
- 250g panettone
- 2 eggs
- 142ml double cream
- 225ml milk
- 1 tsp vanilla extract
- 2 tbsp caster sugar
- icing sugar, to serve
- lightly whipped cream, to serve
Preheat the oven to 160C/gas 4/fan 140C.
Grease an 850ml baking dish with a little butter.
Cut the panettone into wedges and butter the slices lightly with the remaining butter. Cut the slices in half and arrange in the dish with the buttered side up.
Whisk together the eggs, cream, milk, vanilla extract and sugar and pour evenly over the panettone.
Put the dish in a roasting tin and pour hot water around to a depth of about 2.5cm.
Bake for 35 minutes or until just set and browned on top. Dust with icing sugar and serve with whipped cream.
First of all, place all of the hazelnuts for the base and the filling into the oven and toast to a golden brown use a timer and have a look after 5 minutes, giving them 5 extra if they need it.
Then remove them from the hot tray to cool. Set aside 4 oz (110 g) for the filling. Meanwhile, make the base of the cheesecake by crushing the biscuits in a polythene bag with a rolling pin – not too finely, though, as it's nice to have a fairly uneven texture then chop the remaining 2 oz (50 g) toasted hazelnuts. Tip all the crushed biscuit crumbs into a bowl, then add the chopped nuts and melted butter and mix everything very thoroughly before packing into the base of the cake tin, pressing it very firmly all over.
Now place the tin in the oven and pre-bake the crust for 20 minutes. Then remove it and let it cool while you make the filling. Reduce the oven temperature to gas mark 2, 300°F (150°C).
To make the filling, first place 2 inches (5 cm) of water into a saucepan, then put the saucepan on to heat and, meanwhile, break the chocolate into small squares and place this into a basin. As soon as the water is boiling, remove the pan from the heat and place the bowl on top until everything melts. Don't be tempted to put the bowl on top of the saucepan while the water is still boiling – because of the high cocoa solid content, this chocolate mustn't get overheated or it will separate.
Now spoon the mascarpone and fromage frais into a large bowl and whisk them together until smooth, preferably with an electric hand whisk. Then add the eggs and sugar and give it another good whisking before adding the melted chocolate – use a rubber spatula so that you get every last bit of chocolate from the basin – and then lightly fold the chocolate into the egg mixture. Finally, add the raisins and toasted hazelnuts. Now pour the mixture into the tin, smoothing it out with the back of a spoon, then place it on the centre shelf of the oven and bake for 1¼ hours.
After that, turn the oven off but leave the cheesecake inside until it's completely cold. To make the chocolate curls: melt the chocolate as before, then pour it on to a flat, smooth surface. The underside of a large plate will do. It should form a circle of about 6 inches diameter (15 cm) and ¼ inch (5 mm) thick. Place the plate into the fridge to chill for 45 minutes.
What you want is the chocolate to be set hard enough so that if you press the surface of the chocolate it doesn't leave an indentation. Now take it from the fridge and use a cheese slicer, otherwise a sharp knife will do if you hold the blade in both hands. Just pull it all along the chocolate towards you and it should curl up. What is very important to know here is that if it doesn't curl and you end up with a pile of chocolate shavings they'll look just as nice – either way, place them in a rigid plastic container and then put this in the fridge until you need them.
To serve the cheesecake, sprinkle the surface with chocolate curls, dust with a sprinkling of cocoa powder and serve in slices with crème fraîche or cream, handed round separately.