Ina Garten's Mixed Berry Pavlova

1 Video | Photo: Mixed Berry Pavlova Recipe

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Total Time:

2 hr 3t

Ingredients

·         4 extra-large egg whites, at room temperature

·         Pinch kosher salt

·         1 cup sugar

·         2 teaspoons cornstarch

·         1 teaspoon white wine vinegar

·         1/2 teaspoon pure vanilla extract

·         Sweetened Whipped Cream, recipe follows

·         1/2 pint fresh strawberries, hulled and sliced

·         1/2 pint fresh blueberries

·         1/2 pint fresh raspberries

·         Triple Raspberry Sauce, recipe follows

Directions

Preheat the oven to 180 degrees F.

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Sweetened Whipped Cream:

·         1 cup cold heavy cream

·         1 tablespoon sugar

·         1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!

Yield: 1 cup

Triple Raspberry Sauce:

·         1 half-pint fresh raspberries

·         1/2 cup sugar

·         1 cup seedless raspberry jam (12-ounce jar)

·         1 tablespoon framboise liqueur

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

Yield: 2 cups

Ina Garten's Mocha Chocolate Icebox Cake

12  hr 20 min

Ingredients

·         2 cups cold heavy cream

·         12 ounces Italian mascarpone cheese

·         1/2 cup sugar

·         1/4 cup coffee liqueur, such as Kahlua

·         2 tablespoons unsweetened cocoa powder, such as Pernigotti

·         1 teaspoon instant espresso powder

·         1 teaspoon pure vanilla extract

·         3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop

·         Shaved semisweet chocolate, for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Emeril Lagasse's Apple Coffee Cake w/ Crumble Topping & Brown Sugar Glaze

This is kind of over the top. Really good. I amended the recipe by adding 3 teaspoons of cider that I had reduced by 1/2. This amps the apple taste significantly. I used orchard apple cider not the clear stuff that is on the grocery shelf from concentrate.

We opted out of the glaze thinking that that was just too much of sugar high and went with whip cream.

The comments in red are my additions. OK Not Emeril's.

Emeril Lagasse 2003  Apple Coffee Cake with 

Apple

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Sugars

• Recipe categories: Fruit, Apple,ecipe

• Ratings & Reviews(348)

Photo: Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze Recipe

Rated stars out of 5

• Rate This Recipe
• Read 348 Reviews

Total Time:

1 hr 15 min

Prep

30 min

Cook

45 min

Yield:

12 servings

Level:

Easy

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Cake:

• 1 stick plus 2 teaspoons unsalted butter
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (I used Penzy's Vietnamese Cinnamon for more flavor)
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract (Please use the real thing. )
• 3 teaspoons Boiled Cider (cider that has been reduced by 1/2 or more)
• 2 cups peeled, cored and chopped apples

Crumble Topping:

• 1/2 cup packed light brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water

Directions

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sifttogether the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Apple Pie Revisited

Saturday the 15th was our 22nd anniversary and we spent the day with the couple that we with us on the hike when Den proposed. They drove so we ended up at Gays Mill, WI instead of a personal favorite of mine, Shihata. Since they hadn't picked Johnagolds yet Den and I purchased 2 pecks of Cortlands and a 1/2 bushel of Honey Crisp to share with a neighbor. Oh, we also picked up a gallon of cider and I will tell you why later, as well as a 1/2 gallon of Honey Crisp cider for Den's drinking pleasure. Cortland apples are a bit more tart than a Johnagold so Den isn't sure that he will be eating many of those out of hand. Yah right.

He is looking for an apple pie straight away. Midwest Living's last issue had some pretty interesting stuff on "Boiled Cider" or "Apple Molasses". I made some and wanted to try it in this pie that Den was hungering for.  I will say that I would cut the sugar down a bit in the future. But I am not one for really sweet treats, so consider that when you look at this recipe.

I really like the addition of the "Boiled Cider", wow on the apple taste.

So let's see this is how it went:

1 Pillsbury Refrig. Pie Crust (I make a double crusted pie)

spray the pie pan with Pam, I use a 9 1/2" glass pan, almost always have. Place one of the unroll pie crusts in the bottom of the pan and making sure it isn't over stretched and meets the rim as well as fits into the curve of the pie pan.

5 lrg Cortland Apples, pared, cored and sliced (we usually get Johnagolds but this other couple insisted on going to Gays Mills and theirs weren't picked yet) (I like a very full pie, hate it when they look like pop tarts, don't you)

1 tsp. Real Vanilla Extract

1 tsp. Vietnamese Cinnamon (Penzey's)

1/4 tsp. freshly grated nutmeg

dash of salt

2 tbls of corn starch

1 C. brown sugar (next time I would go with 1/2-3/4C. of the sugar)

3 tbsp boiled cider (this adds a more apply taste to it all)

little dab of butter, divided

Mix the apples and all but the butter in a large mixing bowl, spreading the spices all around. I heated the boiled cider in the microwave for about 30 seconds to make it more loose (boiled cider had to be refrig'd and get thick like molasses, in fact another name for it is "apple molasses")

Pour the apple mixture into the waiting bottom crust being careful to keep the apples inside the crust and off of the rim. Yes, this is a very full pie.

Put a couple of little bits of butter on top of the apples (the butter moves the flavors around)

Unroll the other crust and cut your venting designs. MOM always taught us to do a double wheat thing. Using a small bowl with cold water in it wet the edge of the bottom crust. I use my fingers for this but you can use a brush if you would rather not get you fingers messy. Wash your fingers

Gently fold the top crust in halve and place it over the apples, centering the fold. Once you have it where you want it unfold. Now gently bring the edges of the top crust down to meet the bottom crust. Gently but firmly press the two crust pieces together at the wetted edge. Now you flute your edge however MOM taught you, mine is a pinch against a thumb. Brush some butter over the top and sprinkle with cinnamon/sugar.

Place on a cookie sheet or oven saver ring (worth their weight in gold, by the way) with a pie saver ring or foil to protect that pretty fluting that you just did into a 425F oven (my oven registers on an oven thermometer at 425F, if your oven is running kind of hot I would bring it back to 400F. I bake mine for 45 minutes.

Look for the latest Midwest Living Mag. in the stores, it has the how to on the "Boiled Cider" and some pretty tasty recipes as well. This mag for me kind of goes hot an cold for recipes, Southern Living has the best, in my book but they didn't have an Apple thing so far.

Ina Garten's Plum Crunch Done Apple

OK, I will admit it I really like most of Ina Garten's recipes and I really like the way she present. A number of weeks ago she was doing this amazing Lemon/Garlic Roasted chicken (which is to die for) and the dessert was a Plum Crunch. I don't have access to fresh Italian plums but I have always like Apple Crisp so why not try it with apples. It is a bit over the top for sugar, so those with sugar issue, I would cut it in half and use Splenda.

Oven at 375F 9x13 pan spayed with PAM

Plum Crunch
Filling:
3 # Italian prune plums, pitted and qrtd 
1 1/2 C. Lgt Brown sugar
1/4 C. unbleached flour
6 Tbsp. cre'me de Cassis liqueur  
Mix well and pour into the prepared baking dish.

Topping:  
1 1/2 C. unbleached flour
3/4 C. granulated sugar
3/4 C. light brown sugar
1/2 tsp. Kosher salt
1 C. Old fashion rolled oats
1/2 C. walnuts, chopped
1/2 # (2 sticks) butter, cubed 

Put the mixture in either a stand mixer bowl with a paddle attachment or as I did my food processor. Process until the butter is pea sized. Spread over the fruit evenly. Bake for 40-45 minutes.

For the apple version I used:
7-8 good size but not large apples, pared, cored and sliced
the brown sugar and flour is the same
I changed the liqueur to Grand Marnier
Added:
1/2 tsp real vanilla extract
1/2 tsp. Penzey's Vietnamese Cinnamon
1/4 tsp. freshly grated nutmeg

I could see where this might be adapted to gluten free if there was a substitute for the flour in the topping. Corn starch could be used in the filling part for the flour.

Very good warm with some Breyer's Ice-Cream

Thank you, Ina!!!!!!!

                                 

Chili and Cheese Dip

I used to make this years ago for parties at work. It went over really big with my boss at the time, who would scoop up a bunch on a plate, grab some chips and feast for hours coming back for seconds if there was any left. It is super easy and very tasty. I made it for the girls that I quilt with last weekend and our cousins from Omaha were were. Bill loved it and so did the girls. Den had to eat more on the drive home. Kind of mess but not too bad.

Chili and Cheese Dip

2 cans Hormel NO BEANs Chili
1 # package of Mexican Velveeta
Bag of Scoops or other Tortilla chip, Scoops are great because you really get a good deal of the stuff that you are after with each one.

Empty the chili in a microwave safe dish, I used a 10x10 corning ware thing, pray it with a bit of Pam. Cube up the Velveeta and distribute evenly over the top. Cover and Nuke on HIGH for 3 minutes, remove and stir, cover and Nuke for another 3 minutes, remove and stir. The cheese should be pretty well melted and incorporated into the chili at this point, If not then 3 more and stir.
Serve warm with taco chips or Scoops.

This is really good on baked potatoes as well.

Cowboy Caviar

COWBOY CAVIAR

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

1 can shoepeg corn, drained

1 pint cherry tomatoes, chopped

1 bunch green onions, about 5

1 red bell pepper, chopped
Bag of Scoops or other Tortilla chip you like. Scoops are great because they hold a good deal of what you are after.

Marinade: 3/4 cup cider vinegar, 3/4 cup sugar, 3/4 cup corn oil, (I use canola ) Better made a little ahead. You can cut these to 1/2 cup each and still come out great.

What I made was slightly different and would make a difference in the taste. I added some chopped fresh Cilantro. I love that clean taste.

I changed up like one can of white beans or garbanzo/chick peas in place of a can of pinto. 

 Shoe peg corn is a Green Giant thing, it is more whole kernel than whole kernel.

I seeded and chopped Roma tomatoes. 

I also mixed red and green bell peppers. 

 Ripe olives are good in it as well. 

If you like a bit of heat use a few drops of hot sauce or a bit of Penzey's Forward in it. 

I made mine a day or two ahead and didn't put the tomatoes in until the last minute. I think that I actually added the tomatoes out at the very last minute. Tomatoes can get kind of icky if they set for a while.

Basic recipe was from my friend Cindy. She likes to play with her recipes as well.

Slow Cooker Coq au Vin

I have got to try this one. The meat is thawing now.  I love William Sonoma for all of their recipes and wonderful gadgets and things. I have tried Coq au Vin in an electric skillet and was less than happy. This sounds much better and my crock pot should work just fine. I just cant do the prep stuff in it. Will let you know how it goes. It will have to go some to come up to the Barefoot Contess's Lemon Garlic Roasted Chicken though.

Slow-Cooker Coq au Vin

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Here, this traditional dish from Burgundy is prepared in a Cuisinart multicooker, which allows you to brown the chicken and then cook it slowly in the same vessel until the meat is exceptionally tender.

Ingredients:

• 1 bottle (750ml) Pinot Noir
• 5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley
• 3 fresh thyme sprigs
• 1 bay leaf
• 1/2 leek (cut lengthwise)
• 6 oz. thick-cut bacon, cut into 1/2-inch dice
• 3 1/4 lb. whole chicken legs
• Kosher salt and freshly ground pepper, to taste
• 1 lb. small button mushrooms
• 3/4 lb. shallots, halved
• 1 Tbs. unsalted butter
• 3 garlic cloves, minced
• 2 Tbs. tomato paste
• 2 Tbs. all-purpose flour
• 1 3/4 cups chicken broth
• 3/4 lb. carrots, peeled and cut into 2-inch pieces

Directions:

In a large saucepan over high heat, boil the wine until reduced by half, about 15 minutes. Place the parsley sprigs, thyme sprigs and bay leaf against the cut side of the halved leek and tie with kitchen twine. Set aside.

Preheat a Cuisinart multicooker on the brown/sauté setting to 350°F. Add the bacon and cook until crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain. Discard all but 2 Tbs. of the fat from the insert. Season the chicken with salt and pepper. Increase the heat to 450°F. Working in batches, brown the chicken, turning once, 8 to 10 minutes per batch. Transfer to a plate.

Discard all but 2 Tbs. of the fat from the insert. Add the mushrooms and cook, stirring occasionally, until they are beginning to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Transfer to a bowl.

Melt the butter in the insert. Add the garlic, tomato paste and flour and cook, stirring constantly, for 1 minute. Whisk in the reduced wine and the broth and bring to a simmer. Add the bacon, chicken, mushroom mixture, carrots and bouquet garni. Set the multicooker on the slow cook-high setting, cover and cook until the chicken is fork-tender, about 2 hours.

Transfer the chicken to a plate. Skim the fat off the sauce. Set the multicooker on the brown/sauté setting to 400°F. Cook, stirring occasionally, until the sauce is thickened, 6 to 8 minutes. Discard the bouquet garni and adjust the seasonings with salt and pepper. Return the chicken to the insert. Garnish with the chopped parsley and serve immediately. Serves 4 to 6.

Adapted from Canal House Cooking, Vol. 2, by Christopher Hirsheimer & Melissa Hamilton.

Basil-Garlic Grilled Pork Chops and Eggplant Patties

I saw this recipe in a Midwest Living Mag and then went looking for it online just recently. I thought it sounded really good. Maybe that has to do with my recent colonoscopy and thinking that all food sounds good at this point: I did think that the marinate/rub seemed like I would like it to do a bit more time than the 30 minutes called for so I over-nighted it.

Basil-Garlic Grilled Pork Chops

4     3/4 inch thick bone in Iowa Chops, well trimmed

Rub or in my case marinate:

In the blender blend until smooth:
2 tsp. minced Garlic
1 C. Fresh Basil
2 T. fresh lemon juice
2 T. EVOO
1 tsp. Kosher Salt

Rub on the chops and marinate for 30 minutes per the recipe on line but in my case I am trying as an over night marinate.
Med-Hot Grill over direct heat:
5-6 minutes per side to an internal temp of 145F
Remove from the grill and allow to stand covered for 3 minutes before serving.

Then Den and I are doing a weekend trip to Manitawoc, WI to see his brother and take in the Kohler Art Fair in Sheboygan. In route we take in the capital in Madison, a truly lovely capital building by the way. Love the stone work. We had to hit the Penzey's Spices store there. I can tell you that I left a bit of coin there for sure. I love walking into one of their stores, the fragrance that greets you when you open the door is amazing. If you like to cook, it really get's your juices going, for sure. The latest mag. from them as a recipe that I had to try called


Sandy's Eggplant Patties

1 Med eggplant (about 1.5#), ends removed, peeled and cubed
Cover with water and boil for about 5 minutes or until tender. Drain and pour into a bowl. Mash until smooth.
Add:
1 C. Bread or cracker crumbs
1 1/4 C. shredded sharp cheddar cheese
1 egg, slightly beaten
2 T. fresh parsley chopped (or 2 tsp. of Penzey's parsley flakes)
2 T. sliced green onion (I just used one and included some of the green as well)
1 garlic clove (or 1/4 tsp. of Penzey's minced garlic)
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper

Mix this all up.
In a shallow rimmed plate or pie pan
1/4 C bread or cracker crumbs

Make you patties and coat them on both sided with the bread crumbs.

In a large non-stick skillet heat 1/2 C. or Canola or EVOO. The patties should sizzle when you put them in. Carefully turn each patties after 2-3 minutes. You will have to work in batches. Yields 8-12 patties.

I am thinking that this will go well with my pork chops for lunch and maybe another veggie, it is summer and there are lots of fresh veggies out there.

Lemon Garlic Roasted Chicken by the Barefoot Contessa

Lemon Roasted Chicken      (The Barefoot Contessa)

5-6 pound chicken (straight from the market, unwrap and salt and pepper it, rewrap and put in the frig over night)

Into the cavity:

1 large bulb of garlic cut in half, don’t remove the skin, just whack it in half

1 lemon, quartered

Tie the legs and tuck the wing.

Season with salt and pepper

In the bottom of a prepared roasting pan (spray it with PAM) put:

1 large onion sliced

4 large carrots, pared and chunked

2 large Yukon Gold potatoes, washed and quartered (skin left on)

Place the chicken on top of the veggies. Pat the breast skin dry with a paper towel.

Melt a stick of butter and brush over the chicken breast , legs and thighs. Drizzle the rest of the melted butter over the veggies.

425F oven for 1 ¼ hours or until the juices run clear when the joint is poked at the leg and thigh.

Remove the chicken  to a cutting board and cover with foil. Return the veggies to the oven for 15 min. more

Carve by removing the leg/thigh sections completely and then cut the joint to separate the two. The breast should be removed as 2 halves and sliced across the grain into 4 pieces. Remove the wings and spread the veggies around the platter.

You can make the gravy.

To the roaster add:

1 C. white wine

½ C. Chicken Stock

Bring to a boil and simmer for 5 minutes or until reduced by half.

Artisan Bread In 5 Minutes A Day

OK, Update On A New "Try This"


"Artisan Bread In % Minutes A Day"  book by Jeff Hertzberg, MD and Zoe Francois (Amazon for about $17.00)

The basic bread is as follows and keeps in the fridg for up to 2 weeks and you make small loves up to 4 one pound loves from this much

3 C. Warm water

1.5 TBSP yeast

1.5 TBSP kosher salt or course salt of some kind. (Table salt is too fine and you will need to reduce the amount if you use table salt)

6.5 C. all purpose flour

Mix it all up in a 6 cup lidded container. If you are using a Rubbermaid thing, you have to remember not to seal it. Let this raise on the counter at room temp for about 4 hours or as long as over night. It will raise and then kind of flatten off. This is when you put it in the fridg. This is a wet dough and you don't kneed it at all. you can mix it with a spoon right in the container.

This is what I tried today. The authors told me that I could make this on the grill in an enameled cast iron 2 quart Dutch oven if I did it right. I asked it I could use a crockery Dutch oven, sure. So, from Wal_Mart I picked up a 2.5 quart oval lidded casserole or Dutch oven. The box said that it was oven proof to 500F. It was like $25.00. I figured that if this works then maybe I would consider going the cost of the enameled cast iron thing. If you go this route straight away remember that the knob on the lid has to be something over safe to the high heat of 450F.

I fired the gas Weber to 450F for 20 minutes with the following in place.

* Try to do this on INDIRECT HEAT. I found to get that hot, I had to leave the two outside burners on high as they would go and the center on as low as it will go until it achieves temp

* While the grill is heating remember that the rest of this has got to be in there heating as well.

1 Large steel pizza pan, I covered mine with foil

2 11 or 12 inch baking stone

3 My pot with the cover on it (empty) for the heat up

The dough rests for 40 minutes before baking. Instead of resting my dough on the peel on corn meal, I rested it for the last 20 minutes on parchment paper folded to act as a bed for the loaf. I kind of made mine wide enough to cover the pot side to side in the oval pot.

When the 40 minute rest is up:

* Open the grill

* Remove the cover on the pot

* Pick up the rested dough on it parchment paper sling and place it in the pot with the paper ends hanging over.

* Place the pot lid back on the pot making it as tight as you can

Bake it like this at 450F (I had to turn that center burner off entirely) for 30 minutes. Remove the pot from the stack and set aside removing the lid. Your bread should be crusty and tend but not as crusty as it would have been had you done it per directions in the oven. The parchment paper will be really toasted on the part that isn't inside the pot and will crumble when you touch it. I used my grill tongs to get a hold of the part that was still sold and lifted one end up and slid my silicon hot pad under it. Careful that pot is really hot. I set it on the cutting board on the table. and used the grill flipper to remove it from the parchment paper.

Next I want to try it in the camp Dutch oven.

Those that have the book, when you do this in the oven you have a pan with a cup of water in it that provide moisture when it bakes. Doing it this way, the dough provides the moisture itself in the enclosed pot.

Paula Deene pot from Wal-Mart $25.00

Weber Genesis 3 burner grill $700.00

Steel pizza pan from Wal-Mart (($5.00)(Heat shield) and a 12" Pampered Chef baking stone.

I had made a pot of Crystal Lite Peach Mango Green Tea and decided to see what a frozen margarita would be like using it. NOT BAD.