Ginger Cardamom Rhubarb Compote April 17, 2019 by Jill Foucre Leave a Comment Ginger Cardamom Rhubarb Compote 2019-06-20 01:02:55 Print Ingredients 4 cups chopped rhubarb (1/2” pieces) ¾ cup sugar 1 pinch salt 2 tablespoon fresh grated ginger ½ teaspoon ground cardamom Instructions Combine all ingredients in a saucepan. Cook over medium-low heat, stirring, until the rhubarb has completely fallen apart – about 30 minutes. Remove from heat, let cool and chill until serving. Notes Makes 1.5 pints Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Buttermilk Panna Cotta April 17, 2019 by Jill Foucre Leave a Comment Buttermilk Panna Cotta 2019-04-17 19:02:05 Serves 6 Print Ingredients 2 tablespoons water 1 ½ teaspoons unflavored gelatin 1 cup whipping cream 1 teaspoons grated lemon peel ½ cup sugar 2 cup buttermilk 2 teaspoons vanilla extract Instructions Pour 2 tablespoons water into a small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 min. Heat cream, lemon peel, and sugar in a medium saucepan over med-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to a low boil, stirring occasionally. Add the gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool to lukewarm, stirring often. Stir in buttermilk and vanilla; divide among 6 ramekins. Refrigerate until set, about 4 hours. Can be made up to 2 days ahead. Cover and keep chilled. Top with berries or ginger cardamom rhubarb compote. Notes Recipe for Ginger Cardamom Rhubarb Compote can be found in our dessert section. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Apple Pie Bars by Ina Garten September 27, 2018 by Jill Foucre 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 Jill Foucre 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/
Apple Tart September 5, 2018 by Jill Foucre Leave a Comment Apple Tart 2018-09-05 22:12:31 Yields 6 Print Ingredients 1 sheet (7.5 oz) ready-to-bake puff pastry 4-5 tart green apples, such as Granny Smith 1 lemon for juice 1 teaspoon ground cinnamon 4-5 ounces apricot jam for glaze Instructions Peel apples, core and thinly slice each apple into half-moon pieces. Pre-heat the oven to 400F (190C) degrees. Flour the cutting board and roll out the pastry dough, then drape the dough in a pie pan. Trim any dough that hangs over the pan’s edge. Carefully arrange the apples in a circular pattern in the pastry shell. Sprinkle the lemon juice over the apples. Place tart on a cookie sheet, then put in pre-heated oven on center rack. Bake for about 30 minutes. Check after 15 minutes to make sure that the edges of the pastry do not burn. If they brown too fast, place pieces of aluminum foil over the dough’s edges to protect them from burning. Sprinkle with cinnamon and allow to cool for about 10 minutes. Spread apricot jam or preserves over the tart to glaze. To make the jam easier to spread, warm the apricot jam in a pan of hot water. Serve warm. Notes Puff pastry sheets can be found in the frozen food section of your local supermarket, and are commonly packaged two to a box. For this recipe, you’ll only need 1 of the sheets. Remove a sheet from the freezer to let thaw 20 minutes or so before rolling out the dough. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/