Strawberry Rhubarb Crisp

July 18, 2018 by Leave a Comment
Strawberry Rhubarb Crisp
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Ingredients
  1. 1 pound fresh rhubarb, chopped
  2. 1 pound fresh strawberries, chopped
  3. 1/2 cup packed brown sugar
  4. 1 teaspoon vanilla extract
  5. 1 teaspoon lemon juice
  6. 1 cup quick cooking oats
  7. 1/2 cup butter, softened
  8. 1/4 teaspoon salt
  9. 1/4 cup slivered almonds
  10. Freshly whipped cream or ice cream to top
Instructions
  1. Heat oven to 350 degrees. Grease 13" x 9" baking dish with butter.
  2. In a large bowl, mix rhubarb, strawberries, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
  3. In a medium bowl, stir together oats, butter and salt with fork until crumbly. Using hands, crumble topping evenly over fruit mixture, pressing slightly.
  4. Bake 40 minutes, until topping is golden brown and fruit is bubbly. Add slivered almonds and bake another 5 minutes.
  5. To serve, scoop warm crisp into bowls; top with whipped cream or ice cream.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Baked Goods, Desserts

Simple Crepes

April 21, 2018 by Leave a Comment
Simple Crepes
Yields 9
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Ingredients
  1. 1 cup flour
  2. 1 tablespoon sugar (only for sweet crepes)
  3. ¼ teaspoon salt
  4. 1 ½ cups whole milk
  5. 4 large eggs
  6. 3 tablespoons butter, melted, and more for brushing
Instructions
  1. In a blender, combine flour, sugar, salt, milk, eggs, and 3 tablespoons of melted butter.
  2. Puree until mixture is smooth and bubbles form on top (30 seconds). Let batter sit at room temperature at least 15 minutes (or refrigerate up to 1 day, whisk before using).
  3. Heat a 12” crepe pan over med. heat. Brush with some melted butter. Add 1/3 cup batter and swirl to completely cover the bottom of the pan. Cook until the underside of the crepe is golden brown, 2-3 minutes.
  4. Loosen the edge of crepe with a silicone spatula, then, with your fingers, quickly flip the crepe. Cook 1 minute more. Slide out of pan and repeat with remaining batter.
Notes
  1. Makes about 9 crepes
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Filed Under: Breakfast, Desserts

Yogurt Pound Cake

April 18, 2018 by Leave a Comment
Yogurt Pound Cake
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Ingredients
  1. 1 cup butter
  2. 2 cups sugar
  3. 3 eggs
  4. 2 1/2 cups flour
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon baking soda
  7. 1 teaspoon vanilla
  8. 8 oz lowfat vanilla yogurt
Instructions
  1. Beat together butter & sugar until well mixed. Add eggs, one at a time, beating thoroughly after each addition. In separate bowl, combine dry ingredients. Stir vanilla into yogurt. Alternately add dry ingredients and yogurt to butter mixture, beginning and ending with dry ingredients and beating well after each addition.
  2. Pour into well greased and floured Bundt or Tube pan and bake at 325 degrees for about 60 minutes or until tester comes out clean.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
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White Chocolate Bread Pudding

April 12, 2018 by Leave a Comment
White Chocolate Bread Pudding
Serves 6
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Ingredients
  1. 1 tablespoon butter
  2. 8-9 oz. croissants (can substitute other rich bread such as brioche or challah)
  3. 2 cups half and half
  4. 1/2 cup plus 2 tablespoons sugar, divided
  5. Pinch of salt
  6. 9 oz. white chocolate, finely chopped, divided
  7. 4 egg yolks
  8. 1 egg
  9. 2 teaspoons vanilla bean paste, divided
  10. 1/2 cup heavy cream
Instructions
  1. Preheat oven to 350 degrees. Prepare an 8x8-inch glass baking dish (or comparable) with butter.
  2. Cut bread in 1-inch pieces and spread in even layer on rimmed baking sheet. Bake until lightly toasted and no longer soft, about 10 minutes. Set aside to cool.
  3. In small saucepan combine half and half, 1/2 cup sugar and pinch of salt. Simmer over medium heat until sugar is dissolved taking care to not scorch milk. Remove from heat and immediately add 7 ounces of white chocolate, whisking until melted. Let cool slightly.
  4. In large bowl whisk egg yolks and egg until uniform. Slowly drizzle in warm milk mixture and continue whisking to temper liquid while incorporating with the eggs. Add 1 teaspoon of vanilla bean paste and whisk to combine. Toss toasted bread into custard and let soak at room temperature until custard is well absorbed, about 30 minutes.
  5. Transfer bread and any remaining custard from bowl to buttered pan. Bake in preheated oven until puffed and set, about 20-25 minutes. Let cool slightly before cutting and serving.
  6. To make accompanying sauce bring 1/2 cup heavy cream and remaining 2 tablespoons of sugar to simmer in small saucepan. Remove from heat and whisk in remaining 2 ounces of white chocolate and remaining 1 teaspoon of vanilla bean paste.
  7. Portion bread pudding in individual serving dishes and drizzle white chocolate sauce on top.
Adapted from Yvonne Ruperti
Adapted from Yvonne Ruperti
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Baked Goods, Desserts

Dark Chocolate Fondue

March 13, 2018 by Leave a Comment
Dark Chocolate Fondue
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Ingredients
  1. 2 cups heavy cream
  2. 1 tablespoon vanilla
  3. ½ teaspoon Kosher salt
  4. 1 cup (8 oz.) bittersweet chocolate chips
  5. ¾ cup (6 oz.) semisweet chocolate chips
  6. 1 tablespoon Grand Marnier, cherry liqueur, or brandy
Instructions
  1. In a med. saucepan, combine the cream, vanilla, and salt. Heat over med. heat until the mixture barely simmers. Remove from heat and stir in the chocolates and the liqueur. Stir until completely smooth. Serve in fondue pot.
  2. Serve with: fruit, pound cake, angel food cake, cookies…
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
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Beignets

February 15, 2018 by Leave a Comment
Beignets
Yields 24
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Ingredients
  1. 1 cup warm water, 110 degrees
  2. 3 tablespoons granulated sugar, divided
  3. 1 tablespoon instant or rapid-rise yeast
  4. 15 ounces all-purpose flour, plus more for rolling
  5. 3/4 teaspoon of salt
  6. 2 eggs
  7. 2 tablespoons of canola oil
  8. Canola oil, for frying
  9. Confectioners’ sugar for finishing
Instructions
  1. Combine warm water, 1 tablespoon granulated sugar and yeast in large bowl. Let sit, about 5 minutes, until foamy. In separate bowl, combine flour, 2 remaining tablespoons sugar and salt. Whisk eggs and 2 tablespoons canola oil into foamed yeast water. Add flour mixture to liquid and vigorously stir with rubber spatula until all flour is incorporated. Cover with plastic wrap and place in refrigerator to rise until doubled in size, about 1 hour.
  2. Place a wire rack in a rimmed baking sheet. Dust a separate rimmed baking sheet with flour. Add enough canola oil to heavy-bottomed Dutch oven to measure 1 1/2-inches deep. Heat oil to 350 degrees over medium high heat. While oil is heating (after dough has doubled in size), finish preparing beignets. Heavily dust clean work surface with additional flour. Place half of dough on floured work surface and gently coat in flour using a bench scraper to turn dough and to keep from sticking to surface. Pat dough in to rectangle with well-floured hands. Roll dough to 1/4-inch thickness, about 12x9 inches. Using a pizza wheel, cut into twelve 3-inch squares. Place squares on floured baking sheet.
  3. Fry beignets, about 4-6 at a time depending on size of pot, until golden brown, about 3 minutes total, flipping halfway through frying. Use slotted spoon to transfer beignets to wire rack on rimmed backing sheet. Repeat with remaining beignets, being sure to maintain oil at 325-350 degrees during frying. Generously dust finished beignets with confectioners’ sugar and serve immediately.
Adapted from Cooks Illustrated
Adapted from Cooks Illustrated
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Baked Goods, Desserts, Recipes Tagged With: , , , , , , ,

Ginger Pound Cake with Cranberry Sauce

December 15, 2017 by Leave a Comment
Ginger Pound Cake with Cranberry Sauce
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Pound Cake
  1. ¾ cup milk
  2. 2.7 ounces crystallized ginger, finely minced
  3. 2 cup butter softened
  4. 3 cup sugar
  5. 6 large eggs
  6. 4 cups flour
  7. 1 teaspoon vanilla
Cranberry Sauce
  1. 2 tablespoons butter, separated
  2. 1 cup chopped peeled apple
  3. Pinch of nutmeg
  4. 1 cup cranberries
  5. 1 cup apple cider
  6. ½ cups sugar
For the Pound Cake
  1. Heat oven to 325 degrees. Spray a Bundt pan or tube pan with floured cooking spray.
  2. Heat milk with minced ginger in a saucepan until heated but not boiling. Remove from heat and set aside for 10-15 minutes.
  3. Beat butter until creamy then gradually add sugar, beating 5-7 minutes. Add the eggs 1 at a time, beating after each addition.
  4. Add the flour to the butter mixture alternately with the milk mixture, beginning and ending with the flour. Beat at low speed until blended. Stir in vanilla. Pour batter into the prepared Bundt pan.
  5. Bake for 1 hour and 25 minutes or until a tester comes out clean. You may have to bake for up to 15 minutes more. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely.
For the Cranberry Dessert Sauce
  1. In a saucepan, melt 1 tablespoon of butter. Add apple and nutmeg and cook until apple begins to soften, about 3 min. Add the cranberries, cider and sugar; bring to a boil. Reduce heat; simmer until apple is tender and sauce is thick, 10-15 minutes. Remove from heat; stir in remaining butter. Puree in a blender until smooth. If too thick to pour, stir in up to ½ cup more apple cider. Store, covered, in the refrigerator for up to a week or the freezer up to 3 months.
Notes
  1. Can make pound cake ahead and freeze.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Baked Goods, Desserts, Recipes Tagged With: , , , , , , ,

Honey Chipotle Peanut Caramels

December 15, 2017 by Leave a Comment
Honey Chipotle Peanut Caramels
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Ingredients
  1. ½ cup Eliot’s Adult Nut Butter Honey Chipotle Peanut Butter
  2. ½ cup Brown Sugar
  3. 1 14 ounce can Sweetened Condensed Milk
Instructions
  1. 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.
  2. 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.
  3. 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/
Filed Under: Desserts, Recipes Tagged With: , , , , , , ,

Pumpkin Bread Pudding with Caramel Sauce

December 15, 2017 by Leave a Comment
Pumpkin Bread Pudding with Caramel Sauce
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Bread Pudding
  1. 2 cups half and half
  2. 1 15 ounce can pure pumpkin
  3. 1 cup plus 2 tablespoons brown sugar
  4. 2 eggs
  5. 1 1/2 teaspoons pumpkin pie spice
  6. 1 1/2 teaspoons cinnamon
  7. 1 1/2 teaspoons vanilla
  8. 10 cups — 1/2 inch cubes egg bread (about 10 ounces)
Caramel Sauce
  1. 1 1/4 cups brown sugar
  2. 1/2 cup unsalted butter
  3. 1/2 cup whipping cream
For Bread Pudding
  1. 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.
  2. 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.
  3. Serve warm over bread pudding.
Notes
  1. *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/
Filed Under: Baked Goods, Desserts, Recipes Tagged With: , , , , , , ,

Apple Cake with Caramel Sauce

December 13, 2017 by Leave a Comment
Apple Cake with Caramel Sauce
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For the Apple Cake
  1. ½-¾ cups chopped dates
  2. ½-¾ cups apple brandy (or Calvados)
  3. 2 cups unbleached, all-purpose flour
  4. 2 cups white sugar
  5. 2 teaspoons baking soda
  6. 1-teaspoon ground cinnamon
  7. ½-teaspoon ground nutmeg
  8. ¾ teaspoon salt
  9. 4 cups slightly tart apples: peeled, cored and roughly chopped
  10. ½ cup melted butter
  11. 2 eggs, lightly beaten
For the Caramel Sauce (yields about 2 cups)
  1. 1-cup sugar
  2. ¼ cup cold water
  3. ½ stick butter
  4. 1-cup heavy cream
  5. ½ teaspoon flaky sea salt
Instructions
  1. 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.
  2. Preheat oven to 325. Using butter, grease a baking pan (approximately 13 x 9 x 2).
  3. Into a large bowl sift together flour, sugar, baking soda, cinnamon, nutmeg and salt.
  4. 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.
  5. 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
  1. In a small saucepan combine the sugar and water and stir until the sugar is dissolved.
  2. Place the saucepan over medium-high heat and bring the mixture to a boil.
  3. Continue to boil until the sugar caramelizes and turns a deep amber color, being careful not to let it get too dark and burn.
  4. Remove from heat and carefully pour the cream into the melted sugar. It will bubble violently and give off steam.
  5. 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/
Filed Under: Baked Goods, Desserts, Recipes Tagged With: , , , , , , , , ,
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