Walnut Cake

Walnut Cake
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Ingredients
  1. 1 cup walnut pieces (ground to 1/2 cup walnut powder)
  2. 1 1/4 cup cake flour (divided, plus more for dusting pans)
  3. 1/2 teaspoon ground cinnamon
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 1 stick butter (softened, plus 1 tablespoon to grease pan)
  7. 1 cup sugar
  8. 3 large eggs
  9. 2 teaspoons vanilla extract
  10. 1/2 orange (zested)
  11. 1 tablespoon maple syrup
  12. 3/4 cup buttermilk
  13. powdered sugar (to dust)
Instructions
  1. Preheat the oven to 350º F. Grease an 9-inch cake pan with butter and dust with flour and set aside.
  2. In the bowl of a food processor add the walnuts and 1/4 cup flour and pulse until finely ground to a powder. Remove from the processor to a large bowl and set aside. Wipe out the food processor.
  3. To the ground walnuts, add the remaining flour, cinnamon, baking powder and salt and whisk to combine.
  4. In the bowl of the food processor add the butter and sugar and pulse until fluffy, about 1 minute. Add the eggs, vanilla, orange zest and maple syrup and process until combined.
  5. Add the flour mixture and pulse until just combined. While the machine is running, drizzle in the buttermilk and continue to process until the batter just comes together.
  6. Remove to the cake pan and bake for 45-50 minutes until a toothpick inserted into the center comes out clean and the cake is golden brown. Remove to a baking rack to cool in the pan for 10 minutes. Remove from the pan and allow to cool completely. Dust with powdered sugar and serve.
Adapted from Carla Hall
Adapted from Carla Hall
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Lemon Curd Tart

Lemon Curd Tart
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Tart Shell
  1. ¾ cup butter, room temperature
  2. ½ cup sugar
  3. ½ teaspoon vanilla
  4. 1 ¾ cup flour
  5. pinch of salt
Lemon Curd
  1. 2-4 lemons
  2. 1 ½ cups sugar
  3. ¼ pound butter, room temperature
  4. 4 eggs, room temperature
  5. 1/ teaspoon salt
  6. 1 10” baked tart shell
Tart Shell
  1. Preheat oven to 350 degrees. In the bowl of an electric mixer, mix the butter and sugar together until they are just combined. Add the vanilla. Then add the flour and salt. Mix on low speed until the dough starts to come together. Press the dough into a 10” round tart pan, making sure the finished edge is flat. Chill until firm. Place a piece of parchment paper inside the chilled tart. Fill with rice or beans. Bake for 20 minutes. Remove parchment and beans, prick the tart all over with the tines of a fork, and bake again for 20-25 minutes more, or until lightly browned. Allow to cool to room temperature*.
Lemon Curd
  1. Remove the zest from 2 of the lemons, being careful to avoid the white pith.Squeeze enough lemons to make ½ cup juice. Put the zest in a food processor and add the sugar. Process for 2-3 minutes, until the zest is very finely minced. Add the butter, then the eggs, one at a time. Finally, add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The curd will thicken at about 175 degrees. Remove from heat.
  2. Fill the tart shell with the warm lemon curd** and allow to sit at room temperature.
Notes
  1. *Can be made 1 day ahead. Makes one 10” tart shell or 5 4 ½” tart shells.
  2. **Can substitute limes, oranges or grapefruit for equal measures of the lemon zest and juice.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Thumbprint Cookies

Thumbprint Cookies
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Ingredients
  1. 2/3 cup butter, room temperature
  2. 1 ½ cups flour
  3. ½ cup sugar
  4. 2 eggs, separated
  5. 1 teaspoon vanilla
  6. 1 cup pecans, finely chopped
  7. your choice flavored preserves
Instructions
  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, beat butter with an electric mixer until softened. Add sugar, egg yolks, vanilla and half of the flour. Beat until thoroughly combined, then beat in remaining flour. Cover and chill for one hour.
  3. Line a baking sheet with parchment paper and set aside.
  4. Slightly beat egg whites. Finely chop nuts. Form dough into 1” balls. Roll each ball in egg whites, then in the chopped nuts. Arrange 1” apart on cookie sheet. With your thumb or the end of a wooden spoon, make an indentation in each cookie. Bake 10-12 minutes.
  5. Remove cookies from cookie sheet and cool. Fill in the centers with your favorite preserves.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Gingersnaps in White Chocolate

Gingersnaps in White Chocolate
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Ingredients
  1. 1 cup packed brown sugar
  2. 3/4 cup butter
  3. 1/4 cup molasses
  4. 1 egg
  5. 2 cups all-purpose flour
  6. 2 teaspoons baking soda
  7. 1/2 teaspoon ground cinnamon
  8. 1/4 teaspoon ground ginger
  9. 1/4 teaspoon ground cloves
  10. 1/2 teaspoon salt
  11. granulated sugar
White Chocolate
  1. 1 12-ounce bag white chocolate chips
  2. 4 tablespoons shortening
Instructions
  1. Heat oven to 375°F. Lightly grease cookie sheets or line with cooking parchment paper or silicone baking mat.
  2. In a large bowl, beat brown sugar, butter, molasses and egg with electric mixer on medium speed until well blended. Stir in the flour, baking soda, cinnamon, ginger, cloves and salt. Shape dough by rounded teaspoonfuls into balls. Roll in granulated sugar.
  3. On cookie sheets place cookies about 3 inches apart. Bake 9 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack.
  4. When cookies have cooled, make the white chocolate for dipping. Either in a microwave or a double boiler, melt the white chocolate chips and the shortening. Dip half the cooled cookie into the chocolate.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

French Apple Cake

French Apple Cake
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Ingredients
  1. 3/4 cup all-purpose flour
  2. 3/4 teaspoon baking powder
  3. Pinch of salt
  4. 4 large apples (if you can, choose 4 different kinds)
  5. 2 large eggs
  6. 3/4 cup sugar
  7. 3 tablespoons dark rum
  8. 1/2 teaspoon pure vanilla extract
  9. 8 tablespoons (1 stick) unsalted butter, melted and cooled
Instructions
  1. Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.
  2. Whisk the flour, baking powder, and salt together in small bowl.
  3. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
  4. In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's fairly even.
  5. Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
  6. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
Notes
  1. The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream (vanilla or cinnamon).
Adapted from Around My French Table by Dorie Greenspan
Adapted from Around My French Table by Dorie Greenspan
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Roasted Plum-Apricot Ice Cream

Roasted Plum-Apricot Ice Cream
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Ingredients
  1. 4 plums
  2. 2 apricots
  3. ¾ cup sugar, divided
  4. 1/3 cup heavy cream
  5. ½ teaspoon vanilla extract
  6. 3 drops almond extract
Instructions
  1. Halve the fruit and pull out stones. Set in a small baking dish, cut sides up. Sprinkle with ¼ cup of the sugar. Roast in a 350 degree F. oven until fruit has collapsed, about 1 hour. Cool to room temperature.
  2. Scrape fruit and juices into a food processor along with the remaining ½ cup sugar, cream and extracts; swirl until smooth. Press through a medium mesh sieve into a clean bowl. Chill.
  3. Place in an ice cream maker and freeze according to manufacturer instructions, approximately 25 minuntes.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Blueberry Gelato

Blueberry Gelato
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Blueberry Gelato
  1. Plain Base (Recipe below)
  2. 3 cups fresh blueberries
  3. 1/4 cup sugar
  4. 2 T. fresh lemon juice
Plain Base
  1. 2 cups whole milk
  2. 1 cup heavy whipping cream
  3. 4 large egg yolks
  4. 2⁄3 cup sugar
Blueberry Gelato
  1. Make the plain base and chill as directed.
  2. Place the blueberries in a medium saucepan. Sprinkle with the sugar, then add the lemon juice; toss until the sugar is dissolved and the blueberries are well coated. Let sit for 30 minutes, stirring occasionally.
  3. Place the pan of blueberries over medium low heat and cook until the blueberries pop and soften completely and the syrup just starts to thicken, about 10 minutes. Remove from the heat and let cool to room temperature. Transfer to a container, cover, and refrigerate until cold, at least 2 hours. (Blueberries may be prepared a day ahead)
  4. Place the blueberries in a blender or food processor, add half of the base, and blend until fully incorporated. Whisk into the remaining base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.
Plain Base
  1. In a heavy-bottom saucepan, combine milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and mixture reaches a temperature of 170 degrees.
  2. Meanwhile, in a medium heat-proof bowl, whisk egg yolks until smooth. Gradually whisk in sugar until it is well incorporated and the mixture is thick and pale yellow. Temper egg yolks by very slowly pouring in hot milk mixture while whisking continuously. Return custard to saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until custard is thick enough to coat the back of the spoon and it reaches a temperature of 185 degrees. Do not bring to a boil.
  3. Pour mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Adapted from The Ciao Bella Gelato and Sorbetto Book
Adapted from The Ciao Bella Gelato and Sorbetto Book
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Super Easy No-Fail Fudge

Super Easy No-Fail Fudge
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Ingredients
  1. 4 cups sugar
  2. 1 cup milk
  3. 1 t. vanilla
  4. 1 cup butter (no substitutes!)
  5. 25 large marshmallows
  6. 1 large package semi-sweet chocolate chips
  7. 1 large package milk chocolate chips
  8. 1 cup nuts
Instructions
  1. Boil sugar, milk, vanilla, and butter 2 minutes to dissolve sugar, stirring constantly. Remove from heat and quickly add marshmallows; stir to dissolve. (A whisk works well for this.) Add one package chocolate chips and stir to dissolve, working quickly. Add the other package of chocolate chips and stir to dissolve, working quickly. Add the nuts and stir.
  2. Immediately pour into buttered 9x13 pan.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Raspberry-Filled Chocolate Molten Cupcakes

Raspberry-Filled Chocolate Molten Cupcakes
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Ingredients
  1. 1/2 cup granulated sugar
  2. 6 T. unsalted butter, room temperature
  3. 4 large eggs
  4. 1/2 cup all-purpose flour (spooned and leveled)
  5. pinch of salt
  6. 11 ounces semisweet chocolate, melted (2 ½ cups chopped)
  7. 18 raspberries (36 if they are small)
  8. confectioners' sugar, for serving
  9. vanilla ice cream (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. Line 12 standard muffin tin cups with paper liners.
  3. In large bowl with a mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, beat in flour and salt. Beat in chocolate until just combined.
  4. Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes. Remove from pans, dust with confectioners' sugar, and top with ice cream, if desired.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Chef Kelly’s Favorite Chocolate Cake

Chef Kelly's Favorite Chocolate Cake
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Ingredients
  1. 3¾ cups sugar
  2. 3 1/3 cups flour
  3. 1 cup cocoa powder
  4. 3 t. baking powder
  5. 3 t. baking soda
  6. 2 ½ t. salt
  7. 4 eggs
  8. 16 oz. milk
  9. ¾ cup vegetable oil
  10. 2½ t. vanilla
  11. 16 oz. boiling water
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of your stand mixer.
  3. In a different bowl, combine eggs, milk, vegetable oil and vanilla.
  4. Add wet ingredients into the dry with paddle attachment on medium speed.
  5. After combined, add the boiling water.
  6. Fill 3 9-inch round pans 2/3 full and bake at 350 until cake tests done and begins to pull from the sides of the pan, about 20 minutes.
Kelly loves to serve this cake with Warm Caramel Sauce
  1. In a small saucepan, melt 1/2 cup butter with 2/3 cup brown sugar; add in 2 T. brewed coffee, 2 T. corn syrup, and a pinch of salt.
  2. Bring to a boil, stirring constantly. Remove from heat, cool slightly and drizzle over cake and serve.
Adapted from Chef Nancy Carey
Adapted from Chef Nancy Carey
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/