Honey Chipotle Peanut Caramels December 15, 2017 by Jill Foucre Leave a Comment Honey Chipotle Peanut Caramels 2017-12-15 19:59:32 Print Ingredients ½ cup Eliot’s Adult Nut Butter Honey Chipotle Peanut Butter ½ cup Brown Sugar 1 14 ounce can Sweetened Condensed Milk Instructions Line a loaf pan with parchment paper. In a medium sized sauce pan combine all ingredients over medium-high heat. Gently whisk ingredients until combined and uniform. Keep stirring the mixtures until bubbles start to form on sides. Once there are bubbles, turn down the heat to medium and set a timer for eight minutes. Continue stirring and after eight minutes immediately remove from heat. Stirring will help avoid the bottom scorching and sticking the sides, don’t scrape anything that might have scorched. Once removed from the heat pour into your loaf pan lined with parchment. Let cool completely. Placing it in the fridge will accelerate the chilling process to 30-45 mins. Once cool cut into squares or desired size and optionally wrap in wax or parchment paper. If making ahead they will last longer in the fridge but will dry out, if unwrapped. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pumpkin Bread Pudding with Caramel Sauce December 15, 2017 by Jill Foucre Leave a Comment Pumpkin Bread Pudding with Caramel Sauce 2017-12-15 19:40:47 Print Bread Pudding 2 cups half and half 1 15 ounce can pure pumpkin 1 cup plus 2 tablespoons brown sugar 2 eggs 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons cinnamon 1 1/2 teaspoons vanilla 10 cups — 1/2 inch cubes egg bread (about 10 ounces) Caramel Sauce 1 1/4 cups brown sugar 1/2 cup unsalted butter 1/2 cup whipping cream For Bread Pudding Preheat oven to 350 degrees. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to 11 x 7 inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean - about 40 minutes. Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Serve warm over bread pudding. Notes *From Bon Appetit November 2000 Adapted from From Bon Appetit November 2000 Adapted from From Bon Appetit November 2000 Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Apple Cake with Caramel Sauce December 13, 2017 by Jill Foucre Leave a Comment Apple Cake with Caramel Sauce 2017-12-14 00:02:53 Print For the Apple Cake ½-¾ cups chopped dates ½-¾ cups apple brandy (or Calvados) 2 cups unbleached, all-purpose flour 2 cups white sugar 2 teaspoons baking soda 1-teaspoon ground cinnamon ½-teaspoon ground nutmeg ¾ teaspoon salt 4 cups slightly tart apples: peeled, cored and roughly chopped ½ cup melted butter 2 eggs, lightly beaten For the Caramel Sauce (yields about 2 cups) 1-cup sugar ¼ cup cold water ½ stick butter 1-cup heavy cream ½ teaspoon flaky sea salt Instructions About one hour before starting to bake the cake, place the dates in a small bowl and cover with the apple brandy. Stir from time to time and if they get too "tight", just add more brandy. Preheat oven to 325. Using butter, grease a baking pan (approximately 13 x 9 x 2). Into a large bowl sift together flour, sugar, baking soda, cinnamon, nutmeg and salt. Add the chopped apples, dates, melted butter and the eggs. This will be a very heavy, thick batter but don't worry -- just be sure to mix it well. Spread in the prepared pan, place on a rack in center of the oven and bake for 1 hour. Test with a skewer -- if it comes out still a bit gooey, bake for another 5 to 10 minutes. You'll know when it's done. It will be a nice dark tan color and will spring back to a light touch. Caramel Sauce In a small saucepan combine the sugar and water and stir until the sugar is dissolved. Place the saucepan over medium-high heat and bring the mixture to a boil. Continue to boil until the sugar caramelizes and turns a deep amber color, being careful not to let it get too dark and burn. Remove from heat and carefully pour the cream into the melted sugar. It will bubble violently and give off steam. Return the saucepan to a low heat and stir butter and sea salt. Set caramel aside until ready to serve. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Anniversary Cream Puffs October 11, 2017 by Jill Foucre Leave a Comment Anniversary Cream Puffs 2017-10-11 12:45:29 Print For the Puffs 1 cup milk ¼ pound butter (1 stick) Pinch Kosher salt 1 cup flour 4 eggs For the Cream 5 egg yolks, room temperature ¾ cup of sugar 3 tablespoon of cornstarch 1 ½ cups of scalded milk ½ teaspoon of vanilla 1 teaspoon of Cognac 1 tablespoon of butter 1 tablespoon of heavy cream For the Chocolate Sauce ½ cup of heavy cream 12 ounces of semisweet chocolate chips 2 tablespoons of honey 2 tablespoons of prepared coffee Instructions Heat the oven to 425 degrees. Heat the milk, butter, and salt over med. heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with a steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick. Make 1 1/2” wide x 1” high mounds onto a parchment lined baking sheet. (Use either a piping bag, 2 spoons or a 1 ½” scoop). Smooth with wet fingers. Bake for 18-20 min., or until lightly browned, then turn off the oven and allow them to sit for another 10 min, until they sound hollow when tapped on the bottom. Remove from oven and make a small slit in the side of each puff to allow the steam to escape. Set aside to cool. In the bowl of an electric mixer, beat the egg yolks and sugar on med-high speed for 4 min. Reduce to low and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture back into the pan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5-7 min. If the custard comes to a boil and appears curdled, switch to a whisk and beat vigorously. Cook, whisking constantly for another 2 min; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter and heavy cream. Pour the custard though a sieve into a bowl. Place some plastic wrap directly on the custard and refrigerate until cold. Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside. For serving, cut each puff in half, fill with a spoonful of cream, replace the top, and drizzle with slightly warm chocolate sauce. Notes Recipe courtesy of Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Summer Fruit Cobbler September 8, 2017 by Jill Foucre Leave a Comment Summer Fruit Cobbler 2017-09-09 00:13:28 Print Ingredients One recipe Sour Cream Cobbler Dough (see below) 8 cups fruit, whole if small/1” pieces if large ½- ¾ cup sugar 1-2 tablespoon flour Pinch salt 1-2 filling flavorings (1 teaspoon. citrus zest, ½ teaspoon. cinnamon, ¼ teaspoon. nutmeg, 2 teaspoon minced fresh or crystalized ginger, ¼ teaspoon almond extract, 1 teaspoon vanilla extract) 2 tablespoon sugar Sour Cream Cobbler Dough Recipe 1 2/3 cup flour 1/3 cup sugar or brown sugar 1 tablespoon baking powder ¼ teaspoon salt 6 tablespoon cold butter, cut into small pieces 1-2 dough flavorings ( ½ teaspoon citrus zest, ¼ cup fine cornmeal, ¾ teaspoon cinnamon, ½ cup chopped nuts) ¾ cup sour cream Instructions Heat oven to 350 degrees. In a food processor, combine the flour, sugar, baking powder, and salt. Pulse to blend ingredients. Add the butter and pulse until they are the size of small peas. Dump the mixture into a mixing bowl. Add any flavorings and stir until dispersed. Add the sour cream. Using a rubber spatula, gently smear the ingredients together until the dough begins to form large, soft, moist clumps. Bring the dough together in an 8” log. Divide the log into 10 equal pieces. Refrigerate while preparing the filling. Put the sugar, flour, salt, and filling flavorings into a large bowl. Add the fruit and toss. Pile the fruit into a 9”x13” dish (or one of similar volume). Place the dough pieces atop the fruit. Sprinkle with 2 tablespoons of sugar. Bake until filling is bubbling and the topping is browned, 50-60 min. Let the cobbler sit at least 20 min. before serving to allow juices to settle. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/