Ginger Pound Cake with Cranberry Sauce December 15, 2017 by Jill Foucre Leave a Comment Ginger Pound Cake with Cranberry Sauce 2017-12-15 20:05:07 Print Pound Cake ¾ cup milk 2.7 ounces crystallized ginger, finely minced 2 cup butter softened 3 cup sugar 6 large eggs 4 cups flour 1 teaspoon vanilla Cranberry Sauce 2 tablespoons butter, separated 1 cup chopped peeled apple Pinch of nutmeg 1 cup cranberries 1 cup apple cider ½ cups sugar For the Pound Cake Heat oven to 325 degrees. Spray a Bundt pan or tube pan with floured cooking spray. Heat milk with minced ginger in a saucepan until heated but not boiling. Remove from heat and set aside for 10-15 minutes. Beat butter until creamy then gradually add sugar, beating 5-7 minutes. Add the eggs 1 at a time, beating after each addition. 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. 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 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 Can make pound cake ahead and freeze. 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/
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/
For The Love Of Caramel by Paul Lindemuth July 12, 2017 by Jill Foucre Leave a Comment One of my favorite cookbooks is “My Last Supper” by Melanie Dunea. It is a journal where 50 great chefs were asked “if you were to die tomorrow, what would you want for your last meal on earth?’ Each chef shared their personal thoughts and requests. I’ve often been asked a similar question when I’m teaching: “what is your favorite food or flavor?” I know the answer, hands down, to either of these questions: Caramel. There is something seductive about caramel and the flavor descriptors are pretty diverse: buttery, nutty, smoky, toasted, butterscotch, burnt. I love the chemistry part of working with caramel which begins with melting pure cane sugar and slowly controlling the temperature to turn the sugar from crystal clear to pale amber to deep golden brown. Each stage yields different flavors: pale amber is light and mild, deep amber is rich and complex. Taking the caramel beyond this point to dark caramel yields a more bitter flavor due to increased oxidation (my favorite). Additionally, heating beyond this point (which happens very quickly) will turn the caramel into a black, smoking, bitter mess as the sugar breaks down into pure carbon. I spent the 4th of July holiday toying with this chemistry while roasting marshmallows to create S’mores. I started with that initial golden-brown crust on the marshmallows, took it one step further to dark brown (actually peeling that layer off to taste it and then putting the remainder back over the fire and tasting again). Then I let a couple of marshmallows actually catch fire and get totally charred…. not so tasty. It sure was fun playing with melted and burnt sugar! When you peel back the layers of chemistry and technique of caramel, you can easily create some pretty amazing flavors. Patiently working with one cup of granulated sugar, ¼ cup of water to dissolve the sugar and adding 1 cup of heavy cream to the hot caramel will yield my favorite thing to eat: perfect caramel sauce. Salted Caramel Apple Tartlets 2017-07-12 17:59:13 Print Ingredients 1 cup sugar ¼ cup cold water 1 cup heavy cream ½ teaspoon flaky sea salt 6 tablespoons unsalted butter 4 medium Granny Smith apples, peeled, cored and cut into thick wedges ¼ cup plus 4 tablespoons sugar ¼ teaspoon freshly grated nutmeg 2 tablespoons Calvados or apple brandy 1 tablespoon freshly squeezed lemon juice 1 package frozen puff pastry thawed Instructions In a small saucepan combine the sugar and the water. Stir until the sugar is dissolved. Place the saucepan over medium-high heat and bring the mixture to a boil. Using a pastry brush dipped in cold water, brush down any sugar particles that cling to the side of the pan. Continue to boil until the sugar caramelizes and turns a deep amber color, being careful not to let it get too dark and burn. Place the saucepan in the bottom of the sink. Carefully pour the cream into the melted sugar. The sugar will bubble violently and give off steam. Return the saucepan to low heat and stir until the caramel is dissolved and smooth. Add the sea salt and set the caramel aside. In a large sauté pan melt 4 tablespoons of the butter over medium-high heat. Add the apples and toss to evenly coat them with the butter. Sauté the apples until they begin to soften, about 5 minutes. Add ¼ cup of the sugar and continue cooking until the sugar melts and the apples are caramelized, about 3 minutes. Remove the pan from the heat. Add the nutmeg, Calvados or apple brandy and lemon juice. Toss gently to combine. Set the apples aside. (The apples may be prepared up to 4 hours in advance, loosely covered and held at room temperature. Preheat oven to 400 degrees F. Gently unfold one sheet of the thawed puff pastry. Cut the pastry into 4 rounds. Transfer the pastry rounds to a parchment paper lined baking sheet. Using a smaller round cutter make a shallow indentation into each puff pastry round, being careful to not cut all the way through the pastry. Using a fork, evenly prick the center of each pastry inside the inner circle. Divide half of the apples into the center of the pastry rounds. Repeat with the remaining puff pastry and apples. Cut the remaining 2 tablespoons of butter into thin slices and scatter the butter evenly over the apples. Sprinkle the remaining 4 tablespoons of sugar evenly over the tartlets. Bake the tartlets until the pastry is puffed and brown and the apples are soft, about 15 to 18 minutes. Remove the tartlets from the oven and allow to cool for 5 minutes. Transfer to plates. Spoon some of the caramel sauce over each tartlet and serve. Serves 8 By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/