Wednesday, November 24, 2010
WEll, Well Well
SPECIAL THANKSGIVING RECIPE
From Barefoot Contessa Family Style
For the crust:
- 2 cups graham cracker crumbs (14 crackers)
- 1/3 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 pound (1 stick) unsalted butter, melted
For the filling:
- 1/2 cup half-and-half
- 1 15-ounce can pumpkin puree
- 1 cup light brown sugar, lightly packed
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 extra-large egg yolks
- 1 package (2 teaspoons) unflavored gelatin
- 1 ripe banana, finely mashed
- 1/2 teaspoon grated orange zest
- 1/2 cup cold heavy cream
- 2 tablespoons sugar
For the decoration:
- 1 cup (1/2 pint) cold heavy cream
- 1/4 cup sugar
- 1/4 teaspoon pure vanilla extract
- Orange zest (optional)
Preheat the oven to 350 degrees.
Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.
For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.
For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.
Serves 10.
Saturday, November 20, 2010
Wednesday, November 17, 2010
Sunday, November 14, 2010
Friday, November 12, 2010
The Crown Adventure
Sunday, November 7, 2010
The Missing Brother of the Crown Adventure
Friday, November 5, 2010
Ghirardelli® Individual Chocolate Lava Cakes Recipe
Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
2 Hrs 35 Min
Ingredients
- Centers:
- 2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
- 1/4 cup heavy cream
- Cakes:
- 4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
- 1/2 cup unsalted butter, cut into pieces
- 2 large whole eggs
- 2 large egg yolks
- 1/3 cup granulated white sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 cup cake flour
- Raspberries for garnish
- Whipped cream for garnish
Directions
- To make the centers, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 2 ounces of chocolate with the cream. Whisk gently to blend.
- Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed.
- Preheat the oven to 400 degrees F. Spray six 4-ounce ramekins or custard cups with cooking spray.
- To make the cakes, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 ounces of chocolate and the butter, stirring occasionally until smooth.
- In a large bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture just until combined. Spoon the cake batter into the ramekins. Place a chocolate ball in the middle of each ramekin.
- Bake for about 15 minutes, or until the cake is firm to the touch. Remove from the oven and let sit for about 5 minutes. Run a small, sharp knife around the inside of each ramekin, place an upside-down plate on top, invert, and remove the ramekin. Garnish with raspberries and a dollop of whipped cream.