Mint Chocolate Cake
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
March 29, 2012
March 22, 2012
March 15, 2012
March 13, 2012
Sweet Pear Cocktail
Ingredients
•4 sage leaves
•1/2 teaspoon superfine sugar
•1 1/2 teaspoons fresh lemon juice
•3 ounces bourbon
•2 ounces pear nectar
•1 red pear slice, for garnish
Directions
1.Muddle sage, sugar, and lemon juice in a cocktail shaker until fragrant. Add bourbon and pear nectar. Shake and strain into an ice-filled glass. Garnish with a pear slice.
February 14, 2012
May 3, 2011
Eton Mess
I love this dessert. Eton mess is delicious, colorful, and festive. It is so easy to make. Check out the recipe below. Enjoy!
Ingredients
Serves 5 to 6
4 (6-ounce) packages fresh raspberries
1 cup plus 3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon framboise liqueur
1 2/3 cups cold heavy cream
1 teaspoon pure vanilla extract
4 (3-inch) bakery meringue shells, broken in pieces
Directions
1. Pour two packages of the raspberries, 1 cup of sugar, and the lemon juice into a 10-inch sauté pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining two packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar, and the vanilla together on medium-high speed until it forms firm peaks.
2. In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces.
3. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream.
Ingredients
Serves 5 to 6
4 (6-ounce) packages fresh raspberries
1 cup plus 3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon framboise liqueur
1 2/3 cups cold heavy cream
1 teaspoon pure vanilla extract
4 (3-inch) bakery meringue shells, broken in pieces
Directions
1. Pour two packages of the raspberries, 1 cup of sugar, and the lemon juice into a 10-inch sauté pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining two packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar, and the vanilla together on medium-high speed until it forms firm peaks.
2. In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces.
3. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream.
October 29, 2009
Playing with food
A while back I provided an idea of using a pumpkin or squash shell as a bowl for soup. The use of food in centerpieces or as decor adds another element to the event. Here is a clever idea for cucumbers. What a way to make an impression with the geometric tea sandwiches.
October 15, 2009
Build your own cake!
A Simple Cake by Gail Watson allows couples to design their own cake combination. Her website allows you to mix and match flavors and decoration into your perfect dream cake. We recently built a wedding cake through A Simple Cake for our client and everyone could not stop talking about how beautiful and yummy it was!
Gail's work has been featured in Elegant Bride, Modern Bride, Oprah, Town and Country, Martha Stewart Weddings and Vogue Weddings to name a few. Check out her website A Simple Cake
October 10, 2009
Transition into Autumn
It is pumpkin season!
Pumpkins are a great substitute for bowls when you're having an autumn party. They bring a very festive look to the table. I love the look of soup in a pumpkin or winter squash on the table.
Pumpkins are a great substitute for bowls when you're having an autumn party. They bring a very festive look to the table. I love the look of soup in a pumpkin or winter squash on the table.
September 17, 2009
Sample Tasting Menu continued
Here is the second part to the tasting menu...
SEATED DINNER MENU
PLATED FIRST COURSE
Chilled slow cooked wild king salmon with spinach puree, fennel, orange and radish
Tartare of yellowfin tuna with fennel and potato crisp
Charcoaled beef carpaccio with pea shoots, reggiano and white truffle oil
MAIN COURSE
Miso glazed black cod with herbed citrus sauce, snow pea salad, farro and black rice
Braised short ribs with celery root puree, shredded Brussels sprouts
Provencal lamb loin with goat cheese potato puree, herbed zucchini and broken black olive vinaigrette
Lavender honey-glazed muscovy duck with rhubarb chutney, baby turnips,
roasted buckwheat wild mushroom salad
PASSED SWEETS
Nectarine brown butter tartlets
Apricot marzipan cake
Espresso ‘Manjari’ cups
Buttermilk panna cotta in a white chocolate cup
Rosemary honey almond crème brulee tartlet
Mini ice cream cones
Mini popsicles
S’mores tartlet
‘Toblerone’semifreddo lollipop
French macaroons
PLATED FIRST COURSE
Chilled slow cooked wild king salmon with spinach puree, fennel, orange and radish
Tartare of yellowfin tuna with fennel and potato crisp
Charcoaled beef carpaccio with pea shoots, reggiano and white truffle oil
MAIN COURSE
Miso glazed black cod with herbed citrus sauce, snow pea salad, farro and black rice
Braised short ribs with celery root puree, shredded Brussels sprouts
Provencal lamb loin with goat cheese potato puree, herbed zucchini and broken black olive vinaigrette
Lavender honey-glazed muscovy duck with rhubarb chutney, baby turnips,
roasted buckwheat wild mushroom salad
PASSED SWEETS
Nectarine brown butter tartlets
Apricot marzipan cake
Espresso ‘Manjari’ cups
Buttermilk panna cotta in a white chocolate cup
Rosemary honey almond crème brulee tartlet
Mini ice cream cones
Mini popsicles
S’mores tartlet
‘Toblerone’semifreddo lollipop
French macaroons
August 17, 2009
Tasty Recipes: Sugary Sweet Pavlova
Who doesn't like sweets? Check out the recipe for this amazing pavlova.
Three-Layer Berry and Brown Sugar Pavlova
Serves 8
Active Time: 30 min
Start to finish: 2 1/2 hr
By its very nature, a Pavlova is a little wild—as proved by these three tiers of airy meringue, which crack and crumble to reveal marshmallowy interiors while the berries' juices puddle all over drifts of whipped cream. And that playful mix of textures and flavors sure tastes delicious. Meringues aren't usually made with moist brown sugar, but here it adds a deeper kind of sweetness. Baking them in cake pans, another unusual technique, helps these meringues crisp up.
Ingredients
For meringue:
Confectioners sugar for dusting
1 cup superfine granulated sugar
1/2 cup packed light brown sugar
1 1/2 tablespoons cornstarch
1 1/2 teaspoons pure vanilla extract
2 teaspoon distilled white vinegar
3/4 cup egg whites (from 5 to 6 large eggs) at room temperature 30 minutes
For berries:
1 1/2 pounds strawberries, trimmed and quartered
1 pound blackberries
2 tablespoons granulated sugar
For cream:
1 cup chilled heavy cream
1/3 cup chilled sour cream
Instructions
Make meringue:
1. Preheat oven to 275°F with rack in middle. Lightly butter 3 (8-inch) round cake pans, then dust sides of pans with confectioners sugar, knocking out excess. Line bottom of each pan with a round of parchment paper.
2. Pulse superfine sugar, brown sugar, and cornstarch in a food processor until well combined.
3. Stir together vanilla and vinegar in a small bowl.
4. Beat egg whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to medium-high and add sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more. Add vinegar mixture, then beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes. Spoon meringue into pans (about 2 1/2 cups per pan) and smooth tops.
5. Bake until meringues have a crisp crust and feel dry to the touch, about 1 hour (insides will still be marshmallow-like).
6. Turn oven off and prop door open slightly with a wooden spoon. Cool meringues in oven 1 hour. (Meringues may sink slightly and crack while cooling.)
Run knife along sides of cake pans and carefully turn meringues out of pans. Carefully peel off parchment (meringues will be fragile and the crust may crack further). Carefully turn right side up.
Macerate fruit while meringues cool:
1. Toss berries with sugar and let stand at room temperature until ready to use (up to 1 hour).
Assemble dessert:
1. Beat heavy cream with sour cream using an electric mixer until it just holds soft peaks. Put 1 meringue on a serving plate and spread one third of whipped cream over it. Spoon one third of fruit (with juice) over top. Repeat with remaining meringues, cream, and fruit.
Note: Meringues can be frozen, individually wrapped, up to 1 month; thaw, still wrapped, at room temperature for at least 2 hours.
Three-Layer Berry and Brown Sugar Pavlova
Serves 8
Active Time: 30 min
Start to finish: 2 1/2 hr
By its very nature, a Pavlova is a little wild—as proved by these three tiers of airy meringue, which crack and crumble to reveal marshmallowy interiors while the berries' juices puddle all over drifts of whipped cream. And that playful mix of textures and flavors sure tastes delicious. Meringues aren't usually made with moist brown sugar, but here it adds a deeper kind of sweetness. Baking them in cake pans, another unusual technique, helps these meringues crisp up.
Ingredients
For meringue:
Confectioners sugar for dusting
1 cup superfine granulated sugar
1/2 cup packed light brown sugar
1 1/2 tablespoons cornstarch
1 1/2 teaspoons pure vanilla extract
2 teaspoon distilled white vinegar
3/4 cup egg whites (from 5 to 6 large eggs) at room temperature 30 minutes
For berries:
1 1/2 pounds strawberries, trimmed and quartered
1 pound blackberries
2 tablespoons granulated sugar
For cream:
1 cup chilled heavy cream
1/3 cup chilled sour cream
Instructions
Make meringue:
1. Preheat oven to 275°F with rack in middle. Lightly butter 3 (8-inch) round cake pans, then dust sides of pans with confectioners sugar, knocking out excess. Line bottom of each pan with a round of parchment paper.
2. Pulse superfine sugar, brown sugar, and cornstarch in a food processor until well combined.
3. Stir together vanilla and vinegar in a small bowl.
4. Beat egg whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to medium-high and add sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more. Add vinegar mixture, then beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes. Spoon meringue into pans (about 2 1/2 cups per pan) and smooth tops.
5. Bake until meringues have a crisp crust and feel dry to the touch, about 1 hour (insides will still be marshmallow-like).
6. Turn oven off and prop door open slightly with a wooden spoon. Cool meringues in oven 1 hour. (Meringues may sink slightly and crack while cooling.)
Run knife along sides of cake pans and carefully turn meringues out of pans. Carefully peel off parchment (meringues will be fragile and the crust may crack further). Carefully turn right side up.
Macerate fruit while meringues cool:
1. Toss berries with sugar and let stand at room temperature until ready to use (up to 1 hour).
Assemble dessert:
1. Beat heavy cream with sour cream using an electric mixer until it just holds soft peaks. Put 1 meringue on a serving plate and spread one third of whipped cream over it. Spoon one third of fruit (with juice) over top. Repeat with remaining meringues, cream, and fruit.
Note: Meringues can be frozen, individually wrapped, up to 1 month; thaw, still wrapped, at room temperature for at least 2 hours.
August 4, 2009
Tasty Recipes: Sticky Balsamic Ribs
Doesn't this look so delicious?!?!?! Preparing these ribs is a straightforward three-part process. Long marinating in a sweet, garlicky rub ensures the ribs soak up loads of flavor. Next, a leisurely roast in the oven makes them fall-off-the-bone tender. Finally, a mop of balsamic-brown-sugar glaze and a few minutes on the grill gives the ribs a whiff of smokiness and caramelizes their edges.
Sticky Balsamic Ribs
Serves 8
Active time: 30 min
Start to finish: 1 day (includes marinating)
Ingredients
For ribs
8 large garlic cloves
2 tablespoons finely chopped rosemary
2 tablespoons packed dark brown sugar
2 tablespoons balsamic vinegar
1 teaspoon cayenne
8 lb baby back pork ribs (8 racks; see cooks’ note, below)
1 cup water
For glaze
2 cups hot water
1 cup balsamic vinegar
1/2 cup packed dark brown sugar
Equipment
2 large roasting pans
Instructions
Marinate and roast ribs:
1. Mince and mash garlic to a paste with 1 tsp salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 Tbsp salt, and 1 tsp pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.
Preheat oven to 425°F with racks in upper and lower thirds.
2. Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.
Make glaze and grill ribs:
1. Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.
2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “Grilling Procedure.”
3. Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.
Notes
1. If you can only get larger ribs (4 racks), you will need more glaze; use 12 large garlic cloves, 3 tablespoons finely chopped rosemary, 3 tablespoons packed dark brown sugar, 3 tablespoons balsamic vinegar, 1 1/2 teaspoons cayenne, 1 1/2 tablespoons salt, and 1 1/2 teaspoons pepper.
2. Ribs can be roasted and glaze can be made 1 day ahead and chilled separately (covered once cool). Bring to room temperature, about 30 minutes, before glazing and grilling.
3. Ribs can be broiled 3 to 4 inches from heat (instead of grilled) about 8 minutes.
Sticky Balsamic Ribs
Serves 8
Active time: 30 min
Start to finish: 1 day (includes marinating)
Ingredients
For ribs
8 large garlic cloves
2 tablespoons finely chopped rosemary
2 tablespoons packed dark brown sugar
2 tablespoons balsamic vinegar
1 teaspoon cayenne
8 lb baby back pork ribs (8 racks; see cooks’ note, below)
1 cup water
For glaze
2 cups hot water
1 cup balsamic vinegar
1/2 cup packed dark brown sugar
Equipment
2 large roasting pans
Instructions
Marinate and roast ribs:
1. Mince and mash garlic to a paste with 1 tsp salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 Tbsp salt, and 1 tsp pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.
Preheat oven to 425°F with racks in upper and lower thirds.
2. Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.
Make glaze and grill ribs:
1. Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.
2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “Grilling Procedure.”
3. Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.
Notes
1. If you can only get larger ribs (4 racks), you will need more glaze; use 12 large garlic cloves, 3 tablespoons finely chopped rosemary, 3 tablespoons packed dark brown sugar, 3 tablespoons balsamic vinegar, 1 1/2 teaspoons cayenne, 1 1/2 tablespoons salt, and 1 1/2 teaspoons pepper.
2. Ribs can be roasted and glaze can be made 1 day ahead and chilled separately (covered once cool). Bring to room temperature, about 30 minutes, before glazing and grilling.
3. Ribs can be broiled 3 to 4 inches from heat (instead of grilled) about 8 minutes.
July 17, 2009
Tasty Recipes: Corn and Tomato Scramble
Corn and Tomato Scramble
Serves: 8
Active time: 25 min
Start to finish: 30 min
Summer corn and vine-ripened tomatoes are already close to perfection, and they taste best when prepared simply. Here, the corn is sautéed with scallions in butter, the tomatoes are lightly dressed with oil and cider vinegar, and then the two components are tossed together so that their flavors and juices mix into something new.
Ingredients
2 tablespoons extra-virgin olive oil
1 teaspoon cider vinegar
1 1/4 lb tomatoes, cut into bite-size pieces
1 bunch scallions, finely chopped, keeping white parts and greens separate
2 tablespoons unsalted butter
4 cups corn kernels (from about 8 ears)
Instructions
1. Whisk together oil, vinegar, 3/4 tsp salt, and 1/4 tsp pepper. Toss tomatoes with dressing.
2. While tomatoes marinate, cook white parts of scallions in butter with 3/4 tsp salt and 1/2 tsp pepper in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Add corn and sauté until just tender, about 5 minutes. Transfer to a bowl and cool.
3. Stir together corn, tomatoes, and scallion greens.
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