Buttermilk Biscuits with Cardamom Butter & Blueberry Jam April 6, 2020 by Jenny Chang Leave a Comment Buttermilk Biscuits with Cardamom Butter & Blueberry Jam 2020-04-06 18:30:31 Yields 12 Print Biscuits 18.35 ounces all purpose flour 0.4 ounces kosher salt 0.3 ounces granulated sugar 0.05 ounces baking soda 0.4 ounces baking powder 8 ounces unsalted butter, cold and cubed 8 ounces buttermilk, cold Egg Wash 0.75 ounces eggs 0.25 ounces heavy cream Cardamom Butter 4 ounces unsalted butter, room temp. Kosher salt – to taste Cardamom – to taste Blueberry Jam 9 oz frozen blueberries 2 ounces granulated sugar 0.35 ounces cornstarch 0.1 ounces vanilla bean paste ½ lime For the biscuits Stir together the dry ingredients. Add the butter, and cut in until it resembles peas. Stir in the buttermilk, just until it comes together. Roll out the dough to 1” thick. Cut in 4 square. Stack the squares in 1 pile, brushing lightly with water between the layers to stick them together. Reroll to 1” thick. Cut into biscuits, rounds, squares, or triangles. Freeze for 10 minutes, to set the butter. Egg wash. Bake at 425 F for about 20 minutes, until golden brown. For the cardamom butter Method: Stir together all ingredients. Adjust seasoning of salt and cardamom. For the blueberry jam Combine blueberries, sugar, and cornstarch. Cook over medium heat, until the sugar dissolves and berries soften. Bring to a boil. Cook for about 4 minutes, until thickened. Turn off the heat, stir in the vanilla and lime zest. Adapted from Bon Appetit Adapted from Bon Appetit Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Gingerbread December 12, 2019 by Jenny Chang Leave a Comment Gingerbread 2019-12-12 13:17:46 Print Ingredients ¼ teaspoon black pepper (from whole peppercorns, if possible) ¼ teaspoon cloves (from whole cloves, if possible) ¼ teaspoon cardamom (from whole cardamom seeds, if possible) 1 teaspoon cinnamon (from a cinnamon stick, if possible) 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 3 large eggs 1 egg yolk 1 cup sour cream 1 ½ sticks (6 oz.) butter, room temperature 1 cup sugar ¼ cup tightly packed, finely grated fresh ginger (1-2 large pieces) 1 ½ teaspoon orange zest (1-2 oranges) ½ cup bourbon 1 ½ tablespoons sugar ¾ cup powdered sugar 5 teaspoons orange juice (from zested oranges above) Instructions Preheat oven to 350 degrees. Butter and flour a 6-cup Bundt pan. If using whole spices, grind and measure out specified amounts. Whisk the flour with the baking powder, baking soda, salt and spices in a small bowl. In another small bowl, whisk the 3 eggs, one yolk and sour cream together. Cream the butter and sugar together until light and fluffy. Add the ginger and the orange zest. Beat the flour and egg mixture, alternating between the two, into the butter mixture. Spoon the batter into the prepared pan (about ¾ way up the sides). Bake for about 40 min, until a tester comes out clean. Remove to rack and cool in the pan for 10 min. While the cake cools, simmer the bourbon and 1 ½ tablespoons of sugar in a small pot for about 4 min. It should reduce to about 1/3 cup. While the cake is still in the pan, brush half the bourbon mixture onto the exposed surface with a pastry brush. Let the syrup soak in for a few min. Turn the cake out onto a rack. Gently brush the remaining mixture all over the cake. Once the cake is cooled, mix the sugar with the orange juice and drizzle randomly over the cake. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pumpkin Dessert Squares September 19, 2019 by Jenny Chang Leave a Comment Pumpkin Dessert Squares 2019-09-19 13:27:40 Yields 24 Print Ingredients 1 package yellow cake mix; set aside 1/2 cup ½ cup butter, melted 3 eggs, large 1 jar of Muirhead Pecan Pumpkin Butter 2 tablespoon milk ½ cup flour ¼ cup sugar ¼ cup butter, softened 1 teaspoon cinnamon Instructions Preheat oven to 350° F. Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a greased 9" x 13" pan. Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Pour this result over the cake mix. Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer. Bake for 35 to 40 minutes or until golden brown. Cool. Cut into 2” squares. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Apple Pie Bars by Ina Garten September 27, 2018 by Jenny Chang 1 Comment Apple Pie Bars 2018-09-27 18:41:20 Yields 12 Print For the Crust 1 pound (4 sticks) unsalted butter, at room temperature ¾ cup granulated sugar ½ cup light brown sugar, lightly packed 2 teaspoons pure vanilla extract 4 cups all-purpose flour 1½ teaspoons kosher salt ½ cup chopped walnuts 1 teaspoon ground cinnamon For the Apple Filling 1½ pounds Granny Smith apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large) 1½ pounds Golden Delicious apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large) 2 tablespoons freshly squeezed lemon juice ¼ cup granulated sugar 1 teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 4 tablespoons (½ stick) unsalted butter Instructions Preheat the oven to 375 degrees. For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 × 13-inch baking pan and press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside. Reduce the oven to 350 degrees. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a ½-inch border. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars. By Ina Garten Adapted from Courtesy of Cooking For Jeffrey Adapted from Courtesy of Cooking For Jeffrey Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Danielle Noce’s Brazilian Carrot Cake (Bolo de Cenoura) September 13, 2018 by Jenny Chang Leave a Comment Danielle Noce’s Brazilian Carrot Cake (Bolo de Cenoura) 2018-09-13 16:43:06 Serves 12 Print For the carrot cake 2 cups (270g) 1/2-inch (1.3cm) carrot slices (from about 3 medium carrots, scrubbed but not peeled) 3/4 cup + 1 tablespoon (200ml) neutral oil, like grapeseed 3 large eggs 1 3/4 cups (360g) sugar 1 3/4 cups + 2 tablespoons (240g) all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon fine sea salt For the ganache glaze 6 ounces (170g) bittersweet chocolate, roughly chopped (1 cup) 1 teaspoon honey 7 tablespoons (100g) unsalted butter, in 1/2-inch (1.3cm) slices Instructions Heat the oven to 425°F (220°C) with a rack in the center. Butter a 10-inch (25cm) Bundt pan and dust with flour or fine, dry breadcrumbs, tapping out the excess. To make the carrot cake: Pile the carrots, oil, eggs, and sugar in the blender. Blend until completely smooth. Pour the carroty mixture into a large bowl and sift the flour and baking powder over the top. Add the salt and fold in the dry ingredients with a spatula until no traces of flour remain. Pour the batter into the prepared pan and bake for 5 minutes. Lower the oven temperature to 400°F (200°C) and continue baking for 30 minutes more, rotating the pan midway through baking, until a toothpick stuck in the middle comes out clean or with just crumbs clinging. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack set over a rimmed baking sheet to finish cooling. To make the glaze, once the cake is fully cooled, set up a double boiler (or a metal bowl set over a saucepan with an inch/2.5cm or so of simmering water). Add the chocolate, butter, and honey to the bowl and stir occasionally with a rubber spatula, until the glaze is well-melted and smooth. (Alternately, do this in 30-second bursts in the microwave, stirring between bursts till smooth.) Spoon the glaze over the cake and leave it to set a bit before slicing and serving. Store leftovers airtight at room temperature. If you don’t have a domed container and you don’t want to disturb the glaze, poke a few toothpicks in the top of the cake and drape plastic wrap over the top, tucking the edges beneath the cake. Notes In our version, we added the zest of one orange to the cake batter. Adapted from Food52 Genius Recipes Adapted from Food52 Genius Recipes Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/