Recipes from February 6, 2013

From Herald news servicesFebruary 6, 2013 

Weekly recipes for February 6, 2013

Chambord Black Raspberry Brownie

12 servings.

1 box Devil's Food cake mix
2 eggs, lightly beaten
1/2 cup oil
1/4 cup water
1/4 cup Chambord
1 cup semi-sweet chocolate chips
1/4 cup confectioner's sugar (optional)

Preheat oven to 350 degrees. Line a 9-inch-by-13-inch baking pan with nonstick foil. Combine cake mix, eggs, oil, water and Chambord. Fold in semi-sweet chocolate chips. Pour into prepared baking pan and smooth. Bake 35-40 minutes. Cool to room temperature before cutting. Dust with confectioner's sugar (optional) and slice brownies into 3-inch squares. Top with ice cream and 3 to 4 ounces of Chambord.

Cointreau Soufflé

Serves 6

3 1/4 ounces granulated sugar
1 1/2 ounces unsalted butter, chilled
3 ounces bread flour
7 1/2 ounces (just shy of a cup) whole milk
2 small egg yolks
1 tablespoon Cointreau
1 tablespoon grated navel orange zest
4 1/2 ounces egg whites
1 1/2 ounces granulated sugar
1/2 ounce cornstarch
Powdered sugar

Preheat oven to 380: F. Butter and sugar 6 small soufflé bowls; reserve. Combine 3 1/4 ounces sugar, butter, and bread flour in mixing bowl and beat until mealy. Bring milk to boil in saucepan; stir in flour mix, and then transfer to mixing bowl. Whisk yolks, Cointreau and orange zest; reserve.

Place egg whites in mixing bowl; beat at medium speed to soft peaks; add 1 1/2 ounces sugar and cornstarch; beat until stiff. Fold in egg white. Fill in soufflé bowls to one-quarter below rims. Bake until golden, about 30 minutes. Dust with powdered sugar and serve with ice cream.

Grand Marnier Créme Brûlée

Makes 5 ramekins

5 ounces milk
5 ounce whipping cream
1 vanilla bean
Zest of 1 orange
3/4 ounce Grand Marnier
1 1/2 ounce sugar
5 egg yolks
5 ounces brown sugar

Finely grate the orange zest and let it macerate in the Grand Marnier for an hour. Bring the milk and cream to a boil.Add the vanilla bean, the Grand Marnier-macerated orange zest mixture, and the sugar and let infuse for an hour. Strain to remove the vanilla bean and the orange zest. Add the egg yolks, mixing gently so that the mixture does not froth.

Pour into ramekins and cook in the oven following two possible methods:

At 230 F in a traditional oven (heated from both top and bottom) in a double boiler for approximately 50 minutes; or at 175 F in a convection or forced convection oven without the double boiler (more difficult) for approximately 30 minutes.

The créme brûlée is cooked when it is set in the middle and "trembles" when the ramekin is tapped.

Remove the créme brûlées from the oven and allow to cool. Place them in the refrigerator.

Just before serving, sprinkle with a thin layer of brown sugar and caramelize with a blow torch or under the broiler (more difficult).

If the custard cooks too quickly it will be slightly granular, not creamy as it should be. If moisture has formed on the surface of the créme brûlée when it is taken from the refrigerator, soak it up with some paper towels before sprinkling with sugar. Serve with a snifter of Grand Marnier or Grand Marnier Louis-Alexandre.

Grand Marnier Frozen Soufflé

Serves 5. Use clear glasses for aesthetic effects.

For the syrup:

10 tablespoons orange juice
3 tablespoons Grand Marnier

For the soufflé:

3 eggs
6 egg yolks
1 1/4 cups sugar
3 tablespoons Grand Marnier
1 1/2 cups whipping cream
2 tablespoons candied orange peel

For the meringue:

2 egg whites
4 tablespoons sugar
Pinch of salt

5 ladyfinger biscuits or 5 slices of French gingerbread (pain d'epices)

Two hours ahead of time, macerate the candied orange peel with 50 ml of Grand Marnier. In a double boiler, beat the eggs, egg yolks and sugar until the mixture is warm. Remove from heat and continue beating until the mixture has completely cooled down. Add the whipped cream and the orange peel-Grand Marnier maceration.

Garnish the glasses with this mixture. Divide the ladyfinger biscuits which have been previously soaked in the orange juice and 50 ml of Grand Marnier liqueur evenly between the glasses. Freeze for at least 4 hours.

Meanwhile, beat the egg whites with the salt until stiff while gradually adding the sugar. Spoon this meringue over top of the soufflés and keep cold. Just before serving, place the glasses under the oven broiler to color the meringue slightly. Serve with a snifter of Grand Marnier.

Cointreau's Prosecco Zepolas with Dark Hazelnut Chocolate

Serves 10-12.

5 ounces bittersweet chocolate, coarsely chopped
1/4 cup hazelnuts, chopped
2 tablespoons heavy cream
1/4 cup Cointreau
1 tablespoon sugar
2 tablespoons each of freshly squeezed lemon, lime juices
1/4 cup freshly squeezed orange juice
Zest of 1 orange
Canola oil for frying
2 cups boxed beignet or doughnut mix
Prosecco, about 7 ounces, to be used as a leavening
All-purpose flour for rolling dough
2 tablespoons sesame seeds, toasted

Make a thick ganache by stirring together chocolate, hazelnuts and cream over a double boiler on medium-low heat. Fill pastry bag with chocolate and attach a small round tip.

For the syrup, reduce Cointreau, sugar, juices and zest.

Heat oil to about 370 degrees. Make dough according to package directions, substituting Prosecco for water. Form 2-inch-by-1-inch shapes of dough and fry about 8 to 10 seconds or until lightly browned on each side.

When cooled, pipe chocolate mixture into center of zepolas. Drizzle top with syrup. Garnish with sesame seeds.

Chocolate Chambord Soufflé

3 large egg yolks
1/2 cup sugar
2 tablespoons Chambord
2 cups heavy cream
3 tablespoons confectioner's sugar
2 tablespoons water
8 ounces bittersweet chocolate
2 tablespoons unsalted butter

Place egg yolks in large mixing bowl. Combine the sugar and water and bring to a boil for 1 minute on stovetop. Pour the sugar mixture over egg yolks, and then mix well. Add Chambord to mix. Set aside.

In separate bowl, whip 1 cup of heavy cream to medium peaks. Using a mixer, whisk the egg and Chambord mixture until think and pale, about 2 to 3 minutes. Melt chocolate and butter in a bowl set over saucepan of barely simmering water. Stir from time to time. Remove bowl from the heat and let cool until tepid.

Fold the egg mixture and whipped cream into the chocolate mixture until just combined. Spoon into favorite stemware, or serving bowl. Refrigerate for at least 2 hours.

Can be made a day ahead. Before serving, whip remaining heavy cream with confectioner's sugar until stiff peaks form. Garnish mousse with whipped cream and fresh mint sprigs.

Baked Sesame Shrimp Toasts

Start to finish: 40 minutes (20 minutes active). Makes 32 toasts.

32 diagonally sliced 1/2-inch-thick baguette slices
Cooking spray
1/2 pound raw shrimp, peeled and deveined
1 large egg white
2 1/2 teaspoons sake, Chinese rice wine or dry sherry
2 teaspoons grated fresh ginger
1 large garlic clove, minced
1 1/2 teaspoons hot sauce
1 1/2 teaspoons toasted sesame oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon sugar
4 ounce can water chestnuts, drained and finely chopped
2 scallions, finely chopped
1/4 cup low-fat mayonnaise
2 teaspoons sesame seeds

Heat the oven to 400 degrees.

On a rimmed baking sheet, arrange the baguette slices in a single layer. Spritz the bread slices on both sides with cooking spray. Bake them on the oven's middle shelf for 4 minutes. Remove them from the oven, turn over each slice, then set aside. Reduce the oven to 350 F.

In a food processor, combine the shrimp, egg white, sake, ginger, garlic, hot sauce, 1/2 teaspoon of the sesame oil, the salt and the sugar. Purée until smooth. Transfer the mixture to a bowl and stir in the water chestnuts and scallions.

In a small bowl, stir together the mayonnaise and remaining 1 teaspoon sesame oil. Mound a rounded tablespoon of the shrimp mixture on top of each toast and spread evenly over the toast. Brush the top of each mound with some of the mayonnaise mixture, then sprinkle with sesame seeds.

Bake on the oven's middle shelf for 12 to 14 minutes, or until the shrimp mixture is just cooked through. Serve hot.

Banana Bourbon Bread Pudding

Start to finish: 1 hour. Servings: 16.

1 loaf banana bread, cubed
4 cups cubed French or Italian bread
2 ripe bananas, mashed
3 eggs
1 cup sugar
3 cups milk, hot
1 teaspoon vanilla extract
1/2 teaspoon ground allspice
1/2 cup pecans, toasted and chopped

For the bourbon hard sauce:

1/2 cup butter, softened
2 cups powdered sugar, sifted
1/4 cup bourbon

Heat the oven to 350 degrees. Coat a 9-by-13-inch baking pan.

On a rimmed baking sheet, arrange the cubed banana and French or Italian breads in an even layer. Bake for 10 to 15 minutes, or until lightly toasted. Set aside.

In a large bowl, whisk together the mashed bananas, eggs and sugar. While whisking, pour in hot milk, then add vanilla and allspice. Gently mix in toasted bread cubes and pecans, then spoon mixture into the prepared pan. Bake until puffed and cooked through, about 25 to 35 minutes.

Meanwhile, prepare the sauce. In a medium bowl, use an electric mixer to beat the butter until smooth and soft. Add the powdered sugar and beat until well incorporated. Add the bourbon and stir until smooth. Set aside.

When the bread pudding has finished baking, dollop the hard sauce over the surface, spreading it as necessary to allow it to melt evenly over the surface. Serve the bread pudding warm.

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