New Recipe : Green-Tea Truffles

(I saw this on epicurious.com and just had to share it)

Epicurious  | April 2013

by Susie Norris and Susan Heeger

Hand-Crafted Candy Bars

photo by Joseph De Leo

Green-Tea Truffles

yield: Makes about 24 truffles

total time: Time needed about 1 hour

We don’t often call on white chocolate, but when we do, we’ve got our reasons. In this case, we use it with creamy ganache and sweetened matcha, or green-tea powder. The tea’s subtle sharpness reins in the sweetness of the white chocolate, and its natural color adds an unexpected soft green hue. As for tea’s antioxidant properties, there may not be enough of the green here to protect you from cancer and heart disease, but what is there can’t hurt! This recipe was inspired by Mary’s Chocolates of Belgium, experts in high-quality chocolates with artful designs. hide

 

 

  • 2 cups/310 g finely chopped premium white chocolate
  • 1 1/2 cups/360 ml heavy cream
  • 2 green-tea bags
  • 1/2 teaspoon salt
  • 1 tsp vanilla extract
  • About 1/4 cup/55 g matcha (Japanese green-tea powder)
  • 3/4 cup/70 g powdered sugar
  • 1/2 cup/15 g crispy rice cereal, crushed

print a shopping list for this recipe view wine pairings

 

 

Preparation

1 In a double boiler, partially melt the white chocolate over simmering water until it’s semiliquid but still lumpy. Place the cream, tea bags, and salt in a heat-proof measuring cup and microwave for 1 minute. (Alternatively, heat these ingredients in a small saucepan just until they simmer, then cool for 1 minute.) Remove the tea bags. In a medium bowl, stir together the cream mixture and the melted chocolate. Add the vanilla. Keep stirring until the mixture smooths into a well-blended ganache.

2 Cool the ganache in the refrigerator for at least 30 minutes.

3 With two spoons, scoop 1-in/2.5-cm balls of the ganache onto a baking sheet. Roll the balls with your hands into smooth, uniform shapes. Chill if necessary.

4 Sift the matcha and powdered sugar together in a small bowl. Mix in the cereal. Dip each ganache ball into the matcha mixture and shake off the excess. Serve at room temperature.

Store in an airtight container or a zip-top plastic bag in the refrigerator for 4 days or for 2 months in the freezer.

 

 

Recipe Of The Day: Malt Chocolate Doughnuts (www.epicurious.com)

Malt Chocolate Doughnuts

 

 

 

yield: Makes 12

I know deep-fried doughnuts don’t strictly count as baking, but I’ve included them here because they start with a dough, and they taste too good to leave out, especially made with a chocolate ganache filling instead of the ususal jam. hide ›
  • 1/4 cup sugar, plus 2-3 heaping Tbsp for dusting
  • 2/3 cup whole milk
  • One 1/4-ounce package active dry yeast
  • 3 1/2 Tbsp unsalted butter
  • 2 1/2 cups all-purpose flour, plus extra for dusting
  • Pinch of sea salt
  • 2 egg yolks
  • 2-3 heaping Tbsp malt powder, such as Ovaltine, for dusting
  • Vegetable oil, for deep-frying

For the filling

  • 1 cup heavy cream
  • 2-4 Tbsp runny honey, to taste
  • 9 ounces dark chocolate, chopped
  • 4 Tbsp unsalted cold butter, cubed

preparation

1. Heat the sugar and milk in a pan for about 5 minutes until the milk is warm—105-115°F—and the sugar has dissolved. Place the yeast into a bowl, pour in half the warm milk, then mix and set aside. Place the remaining milk back on the heat and add the butter. Heat gently for about 3 minutes (be careful not to let the milk boil).

2. Sift the flour and salt into a large bowl and make a well in the center. Add the egg yolks, yeasted milk, and the hot milk. Mix together, drawing in the surrounding flour to make a dough.

3. Tip the dough onto a floured work surface and knead with floured hands for a few minutes until the dough is smooth and elastic. Dust with a little extra flour if the mix is too sticky. Place in a clean bowl dusted with flour. Cover with plastic wrap to keep the dough from forming a skin on top and leave to rise in a warm place for 1-11/2 hours until doubled in size.

4. When the dough has risen, knock it back by giving it a thump and knead lightly on a floured work surface. Roll out the dough with a floured rolling pin to a thickness of about 3/4 inch and shape it into a 9 x 6-inch rectangle. Using a sharp knife, cut the dough into 12 rectangular pillows, then place on a baking sheet lined with parchment paper and leave to rise again for 30-40 minutes until doubled in size. (This will make the doughnuts light and fluffy once cooked.)

5. Meanwhile, make the filling. Put the cream in a pan and mix in the honey to taste. Put the chocolate and butter into a heatproof bowl. When the cream is almost boiling, pour it over the chocolate mixture and stir until well mixed, smooth, and glossy.

6. Combine the remaining sugar with the malt powder in a bowl and set aside. Put the oil in a deep-fat fryer and heat to 340°F, or fill a large saucepan one third full with vegetable oil and heat over medium-high heat until a cube of bread dropped in it sizzles and turns golden brown in 30 seconds. Fry the doughnuts, in batches, for 3-4 minutes until evenly golden brown and cooked through, turning them in the oil once or twice. (You will need to moderate the heat between batches according to whether the doughnuts brown too quickly or too slowly.) Using a slotted spoon, remove the doughnuts from the hot oil and roll in the malt sugar to coat.

7. To fill the doughnuts, spoon the warm chocolate filling into a piping bag fitted with a small plain nozzle. Make sure you pipe the chocolate filling while it’s still warm. If it cools down too much, it will set and be difficult to work with. Insert the nozzle into the doughnut and gently squeeze in the filling. Serve right away.

 

Recipe of The Day: Goat Cheese, Fig, and Basil Pizza

Goat Cheese, Fig, and Basil Pizza

( I found this recipe on www.webmd.com)

 

Ingredients

Prep: 15 minutes | Cook: 20 minutes | Total Time: 35 minutes
  • 4 ounces
    package dried figs, chopped
  • 1 tablespoon
    aged balsamic vinegar
  • 3 tablespoons
    water
  • 1 large
    pizza crust or 4 round pita breads
  • 1 cup
    crumbled soft goat cheese, (a 4-ounce package will yield 1 cup)
  • 3 tablespoons
    chopped fresh basil
  • 1 tablespoon
    pine nuts
  • 1/2-1 tablespoon
    olive oil
Instructions
  1. Preheat oven to 400°F.
  2. Combine the figs, balsamic vinegar, and water in a small saucepan over medium heat. Cook 5 minutes, stirring frequently.
  3. Place the figs in a small bowl. Season with salt and freshly ground pepper.
  4. Top the pizza with the goat cheese and figs, and sprinkle with the basil and pine nuts. Drizzle the olive oil over the top. Bake for 12-15 minutes or until the cheese melts.

                                    Reviewed                                     July 16, 2012

© 2012 WebMD, LLC. All rights reserved.

Recipe of the Day: Bacon and Egg Sandwiches with Pickled Spring Onions

Bacon and Egg Sandwiches with Pickled Spring Onions

Pickled spring onions:

  • 4 spring onions or 6 scallions, whites only, thinly sliced
  • 1/4 cup apple cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt

Maple bacon and spicy mayo:

  • 12 slices thick-cut bacon
  • 2 tablespoons pure maple syrup
  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha

Fried eggs and assembly:

  • 8 slices white sandwich bread, such as Pullman
  • 1/4 cup mayonnaise
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • Kosher salt, ground pepper
  • 1 cup arugula leaves

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preparation

For pickled spring onions:  Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.

For maple bacon and spicy mayo: Preheat oven to 350°F. Place bacon on a foil-lined large rimmed baking sheet; brush both sides with syrup. Bake until bacon begins to crisp but is still pliable, 20-25 minutes.

Mix mayonnaise and Sriracha in a small bowl to combine; set aside.

For fried eggs and assembly:  Spread 1 side of bread slices with plain mayonnaise. Heat a large skillet over medium-low heat. Working in batches, cook bread, mayonnaise side down, until brown and crisp, about 3 minutes. Wipe out skillet.

Melt butter in same skillet over medium heat; crack eggs into skillet. Cook, occasionally basting with butter in skillet, until whites are set, about 3 minutes. Season with salt and pepper.

Spread untoasted side of each bread slice with spicy mayo. Build sandwiches with bread, bacon, eggs, pickled spring onions, and arugula.

Recipe Of The Day: Spicy Sautéed Spinach

 

Spicy Sautéed Spinach

 

 

yield: Makes 6 Servings

active time: 20 minutes

total time: 20 minutes

For a little less heat, omit the chiles or mustard seeds.
  • 2 tablespoons ghee (clarified butter) or vegetable oil
  • 1 bunch scallions, coarsely chopped
  • 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
  • 2 garlic cloves, finely chopped
  • 2 teaspoons yellow mustard seeds
  • 4 bunches flat-leaf spinach, stemmed, very coarsely chopped
  • Kosher salt, freshly ground pepper

preparation

Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.

Chicken Tikka Masala Recipe

 

Chicken Tikka Masala

 

yield: Makes 6 Servings

active time: 1 hour

total time: 5 1/2 hours

The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.
  • 6 garlic cloves, finely grated
  • 4 teaspoons finely grated peeled ginger
  • 4 teaspoons ground turmeric
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 1/2 cups whole-milk yogurt (not Greek)
  • 1 tablespoon kosher salt
  • 2 pounds skinless, boneless chicken breasts, halved lengthwise
  • 3 tablespoons ghee (clarified butter) or vegetable oil
  • 1 small onion, thinly sliced
  • 1/4 cup tomato paste
  • 6 cardamom pods, crushed
  • 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
  • 1 28-ounce can whole peeled tomatoes
  • 2 cups heavy cream
  • 3/4 cup chopped fresh cilantro plus sprigs for garnish
  • Steamed basmati rice (for serving)

preparation

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

Read More http://www.epicurious.com/recipes/food/views/Chicken-Tikka-Masala-51154870#ixzz2Ryi8CKHY

Recipe: Mustard-Crusted Pork with Farro and Carrot Salad

farro
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don’t have a mandoline, use a vegetable peeler. hide
  • 1 3-3 1/2-pound boneless pork loin
  • Kosher salt, freshly ground pepper
  • 1 cup whole grain mustard
  • 1/4 cup mustard powder
  • 1/2 cup olive oil, divided
  • 2 cups farro
  • 1/3 cup apple cider vinegar
  • 1 tablespoon caraway seeds, coarsely chopped
  • 1 teaspoon honey
  • 1 1/2 pounds baby carrots, any color, very thinly sliced lengthwise on a mandoline
  • 1/2 small red onion, very thinly sliced into rings
  • 1 cup (packed) fresh flat-leaf parsley leaves

Preparation

Place pork on a wire rack set inside a large rimmed baking sheet; season all over with salt and pepper. Whisk mustard, mustard powder, and 1/4 cup oil in a small bowl to blend. Rub over pork and let sit at room temperature 1 hour.

Preheat oven to 425°F. Roast pork until beginning to brown, 25-30 minutes. Reduce heat to 350°F and roast until a thermometer inserted in the thickest part registers 145°F, 25-35 minutes longer, depending on thickness of roast.

Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain.

Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup oil in a medium bowl; set vinaigrette aside.

Heat 2 tablespoons vinaigrette in a large skillet over medium-high heat. Add farro and carrots and cook, tossing often, until carrots soften and farro is warmed through, about 3 minutes. Remove from heat and transfer to a large bowl. Add onion, parsley, and half of remaining vinaigrette; season with salt and pepper and toss to combine.

Slice pork. Serve with farro salad. Pass remaining vinaigrette alongside.

DO AHEAD: Farro can be cooked 2 days ahead. Let cool, cover, and chill. Reheat before using.

Recipe of the Day: Tarragon-Roasted Halibut with Hazelnut Brown Butter (yummy;))

 

Halibut

yield: Makes 6 to 8 servings

If using skin-on hazelnuts, rub them inside a clean kitchen towel after they’ve been toasted—the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad. hide
  • 1/2 cup blanched hazelnuts
  • 1 large bunch fresh tarragon
  • 1 3-3 1/2-pounds skinless halibut fillet (halved lengthwise if very wide)
  • 4 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup fresh lemon juice
  • Lemon halves

Preparation

Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.

Reduce oven temperature to 300°F. Scatter tarragon sprigs on a large rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until halibut is just opaque in the center, 20-30 minutes, depending on thickness of fish.

Meanwhile, melt butter in a small saucepan over medium-high heat. Cook, stirring often, until butter foams, then browns (don’t let it burn), about 5 minutes. Remove from heat; let brown butter cool slightly. Stir in lemon juice, hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper.

Serve fish with hazelnut brown butter sauce and lemon halves.

Read More http://www.epicurious.com/recipes/food/views/Tarragon-Roasted-Halibut-with-Hazelnut-Brown-Butter-51154980#ixzz2RaHvSm6z

Recipe of the Day: Thiebaud Pink Cake

 

Thiebaud

 

 

 

yield: Makes one 8-inch cake, serving 8 to 10

active time: 1 hour

total time: 1 day

The most dainty and cute of the three, this little pink cake was the one that propelled me into a life in cake making and was the original… more ›

Strawberry Concentrate

  • 1/2 pound (227 g) fresh strawberries
  • 1/2 cup (4.3 oz / 120 g) water
  • 1/4 cup (1.8 oz / 50 g) sugar

print a shopping list for this recipeview wine pairings

preparation

To make the strawberry concentrate, wash, dry, and hull the strawberries. Cut the berries in half or quarter them if they are especially big.

Combine the strawberries, water, and sugar in a medium nonreactive saucepan and bring the mixture to a simmer over medium-low heat, stirring to help the sugar dissolve. Turn down the heat to the low, cover, and simmer until the berries are soft, 8 to 10 minutes. Remove from the heat and let the berries rest, covered, for 5 minutes.

Transfer the berry mixture to a fine-mesh sieve set over a medium nonreactive saucepan. Once all of the juice has drained, set the berries aside to use in another project. Bring the juice to a simmer over medium-low heat until it has reduced down to 1/4 cup (2.1 oz / 60 g), about 10 minutes, and set aside to cool.

To assemble the pink cake, place the cooled cake on a flat, stable work surface. Using a long, serrated knife, slice off the rounded top of the cake so that it is perfectly level. An even, flat top is key to the look of this dessert.

Using the serrated knife, split the cake horizontally into 2 even layers. Split each half in half again so that you have a total of 4 layers. Place the bottom layer on an 8-inch cardboard cake round or directly on the serving platter and set on top of a cake turntable, if you have one. Generously brush the surface of the cake with simple syrup.

Prepare the buttercream by warming and whipping it to achieve a mayonnaise-like consistency (see Working with Buttercream ). Measure out 1/2 cup (2.6 oz / 73 g) of buttercream and, using an offset spatula, spread it evenly on the bottom cake layer, being careful not to let it blop over the sides. As you spread the buttercream, let a small wall (about 1/4 inch high) form around the outer edge, creating a well for the lemon curd.

Evenly distribute 1/4 cup (2.1 oz / 60 g) of the lemon curd in the well. Set another cake layer on top and brush with simple syrup; spread with buttercream, creating a well, and fill with lemon curd just as you did with the first layer. Repeat with the third layer. Top with the final cake layer.

If necessary, warm the buttercream once again. Measure out 1 cup (5.2 oz / 146 g) of buttercream and use the offset spatula to apply it as a crumb coat, a thin coating covering all surfaces of the cake; a crumb coat will seal the exterior of the cake to help prevent crumbs from marring the final frosting. (It’s important to measure out buttercream specifically for the crumb coat so that the unused buttercream remains crumb free.) Refrigerate the cake for 10 to 15 minutes to set the crumb coat.

Reserve about 1/2 cup (2.6 oz / 73 g) of buttercream for the top of the cake. Using an offset spatula, apply a thick layer of the remaining buttercream to the sides of the chilled crumb-coated cake. At this point, it’s not important that the cake look pretty—it’s most important that the buttercream be evenly distributed around the sides. With the cake sitting squarely in the middle of the turntable and with the offset spatula held vertically against the frosting, begin spinning the turntable. Keep the cake moving steadily in one direction and apply light pressure with the spatula; the buttercream will begin to even out. I like to imagine the spatula as the needle that stays steady while the record (or cake) spins round and round on the turntable. My goal is to make the sides perfect before adding any Thiebaud personality. Make sure to watch the vertical line of the cake; I find it helpful to look at the right side of the cake at eye level while spinning the turntable. You can add more buttercream to any spots that seem thin and whittle down any thick spots with the spatula.

Once the sides are perfectly vertical and smooth, create as much or as little texture as you want in the buttercream. I constantly refer back to Display Cakes as I try to capture the casual, slightly imperfect look of Thiebaud’s cakes onto my neatly frosted sides. It’s not easy! While spinning the cake on the turntable, I often hold my offset spatula vertically and gently wobble it back and forth, or I take a quick swipe at the cake with the spatula blade as the turntable spins.

When the sides are to your liking, you’ll find a ring of buttercream standing up above the surface of the cake. Lightly “grab” the excess buttercream in one area with the offset spatula and pull it toward the center of the cake, spreading it toward the center. Repeat until you have a nice, clean edge all around.

If necessary, warm the reserved buttercream, and then mound it up on top of the cake in the center. Using a small offset spatula, start from the center and begin smoothing out the buttercream, inching it closer and closer to the edge of the cake. I work fairly slowly when doing this in order to get a nice, voluminous lip of buttercream where the sides and the top of the cake meet, re-creating the ring that appears around the top edge of Thiebaud’s pink cake.

Place the raspberry in the center of the cake.

The cake is best served immediately.

Do Ahead: This cake has many different components that require preparation before the cake can be assembled. The cake needs to be baked and thoroughly chilled before assembly, so consider making it the day before. It will keep for up to 5 days in the refrigerator or for up 2 months in the freezer. The lemon curd takes 3 to 4 hours to set, so consider preparing it while the cake is baking. It can be kept for up to 1 week in the refrigerator or for 4 months in the freezer. The strawberry concentrate can be made ahead and stored for up to 1 week in an airtight container in the refrigerator or 4 months in the freezer, but should be at room temperature before using. The buttercream is easiest to use when it’s freshly made, but it can also be made ahead and easily rewarmed before frosting the cake (see Working with Buttercream ). It will keep for up to 1 week in the refrigerator or for up to 4 months in the freezer. The simple syrup can be made shortly before assembling the cake but, if made ahead of time, will keep for up to 3 weeks in the refrigerator. To store leftover cake, press plastic wrap against the cut sides and refrigerate for up to 1 week. Bring to room temperature before serving.
Above and Beyond: In the painting Display Cakes, the pink cake is the smallest of the three. But since 6-inch cake pans aren’t common in home kitchens, I’ve made this cake the same size as the other two. To make a more faithful replica of the painting, bake the cake batter in two 6 by 2-inch cake pans; see Variations in Rose’s Downy Yellow Butter Cake for details. Split each baked cake into 2 even layers so that you have a total of 4 layers. Build the cake on a 6-inch cardboard cake round or directly on a serving platter, using slightly less simple syrup, buttercream, and lemon curd on each layer.

Read More http://www.epicurious.com/recipes/food/views/Thiebaud-Pink-Cake-51159640#ixzz2RUwhGQSO

Drink Recipe: “Frozen Sunrise Margaritas”

I was online looking at drink recipes, because you all know that after a hard week of work we all want to be able to relax and kick back with something cold. Especially something with a little tequila (my drink of choice). Now I’m not a drinker but when im in the mood I dont mind a frozen drink. So i was looking and looking and came across www.epicurious.com and found the “Frozen Sunrise Margarita”.  It caught my attention and the recipe seems simple enough. I plan to try and recreate this hopefully this weekend. Im sharing the recipe below so you all can indulge in this decadent Sunrise!! Enjoy the Tea!

Frozen Sunrise Margaritas:

Image

yield: Makes 4 drinks

total time: 10 minutes

The tequila sunrise and the margarita come together in this frozen drink recipe that’s bursting with citrus notes and a refreshing tang.

Ingredients:

  • Margarita or coarse sea salt, for rimming glass
  • 1 lime wedge, for rimming glass
  • 1/2 cup frozen orange juice concentrate
  • 1 1/2 cups orange juice
  • 3/4 cup (6 ounces) tequila
  • 2 tablespoons (1 ounce) Cointreau or triple sec
  • 2 tablespoons lime juice
  • 3 cups crushed ice
  • 1/4 cup grenadine

For Garnish

  • 4 orange slices
  • 4 maraschino cherries

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Preparation

1. Spread a layer of salt in a shallow dish. Run lime wedge around the rims of 4 highball glasses to moisten; dip rims in salt.

2. Place orange juice concentrate, orange juice, tequila, Cointreau, and lime juice in a blender. Add ice and pulse until smooth. Divide margarita evenly among glasses.

3. Tilt glasses and pour 1 tablespoon grenadine down the side of each drink; grenadine will sink to the bottom and create a sunset effect. Garnish with orange slices and maraschino cherries and serve.

Bartender’s Note: The straight sides of highball glasses are ideal for achieving the sunrise effect. Traditional margarita glasses won’t work if you want this look

Read More http://www.epicurious.com/recipes/food/views/Frozen-Sunrise-Margaritas-51147200#ixzz2RKDnlCiD