Archive for November, 2007
November 29th, 2007 -- Posted in Article |
Cannolis are a great Italian dessert and they were said to have been developed by Sicilians in Palermo, Italy. These fried wafers are filled with a mixture of ricotta, candied fruit, chocolate, and other ingredients, and they are very, very tasty! Sicilians are supposed to have created this great dessert recipe, and I think that they are just delicious. I hope that this recipe is fairly easy to follow. You will need some type of dowel or metal tube that you will use to form out your cannoli shells. If you have a 3 Victoria’s Secret inch in diameter ring or even a 3 inch ring, you will need this to form the shape of your shells, also. You will also need a deep fryer, or a pan that is deep enough for these shells to float in oil.
Ingredients for Cannoli Shells:
3 Cups of unsifted flour
1/4 Teaspoon of cinnamon
1/2 Teaspoon of salt
3 Tablespoon of granulated sugar
2 eggs
2 Tablespoon of firm butter cut into small cubes
1/4 Cup of a good Marsala wine
1-2 egg whites, whisked slightly
First thing is to sift the flour with salt, cinnamon, and granulated sugar. You will make a well in the center of your sifted flour mixture. In the middle of the well you have made you will add the egg and butter and start mixing with a fork. You will work the egg mixture with the fork from the center out, to incorporate the moist egg with the flour mixture. You will then add your Marsala wine slowly until dough begins to come together like a playdough mixture. You will then start working the dough with your hands to form the dough into a dough ball. You will then cover and let the dough rise for about 10-15 minutes.
If you have a stainless area to work on great, if not you will need a wooden cutting board. You will need to slightly dust the area you plan to work on with a small amount of flour. You will then roll out the dough into 1/4 inch thickness. You will then use your 3 ½ rings and cut the cannoli shell circles. You will then use a rolling pin to roll the circles into oblongs or ovals. You will then take your dowels or tubes and wrap the dough around cannoli forms. You will then whisk your egg white, and seal your dough edges by using a brush or very clean hands if you have no brush. You will then roll up ever so slightly the ends so they will have a very faint lip or ring on the edge of the cooked product.
At some point when you are ready to get your shells into the oil to start cooking them you will heat your oil to around 350 degrees. Once it is at the proper temperature you will begin to fry two, or three at a time in deep hot fat for about 1 minute, or until lightly golden. Remove with tongs to paper towels to drain, you will then let cool for about 30 seconds to one minute and then slip out cannoli form, holding shell carefully so you will not break it. Cool shells before filling. Let them hang out while you will start to make your filling.
Ingredients for the Cannoli filling:
3 lb. ricotta cheese, that has had moisture removed
2 1/2 Cup of confectioners’ sugar
1/4 Cup of semi-sweet chocolate pieces or grated sweet chocolate
1/4 Cup candied cherries, finely chopped
1/2 Teaspoon of cinnamon
1/2 Cup of chopped pistachio nuts
Confectioners’ sugar to dust each of the finished Cannoli’s maybe about 1/2 Cup
First thing you will want to do is take your ricotta and place into cheesecloth and wrap it into a ball and then you will tie a knot in the top part of the ball you have made. You will want to hold over night if possible to drain the water from the ricotta. If you have some way to hang the cheese ball in your refrigerator that would be best. You will need to have a bowl under the cheese to catch all of the moisture that will drain off of the ricotta. The shells that you have made will hole for a collection of days if you want to make these in stages. They are worth the wait, and the time taken to make these little delicacies.
First you will take the drained ricotta and get it into the bowl and work it for a minute or two to get it more pliable. You will gently start to combine the cheese, and the sugar into a mixing bowl, and fold in with a spatula until you obtain a light, airy blend of ingredients. You will start to fold in the minced candied fruit and the chocolate very gently. You will then start to spoon the cheese filling into a pastry bag, or a large Ziploc if you do not have a pastry bag. You will then twist the top into a knot to keep the filling from emerging, and fill each of the Cannoli shells, squirting the filling in from either end.
Once you have all of the shells filled you will dip the ends of the cannoli in the pistachios. You will then arrange all of the Cannolis on a platter, and sprinkle with a little powdered sugar, and they’re ready. If you would like to garnish you can save some of the candied cherries and place them on the center of each Cannoli after the powdered sugar has been applied. Then serve, and enjoy.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com
November 25th, 2007 -- Posted in Article |
The dipping of lush red strawberries into chocolate for the making of different types of desserts has been a common practice for many years. As a matter of fact, no one can quite recall when this tempting dish was first created. However, the idea of mixing sweet and tart has led to this dish becoming a particular favorite of many people!
Since fruits are our top vitamin providers, dipping different fruits into chocolate has become a favorite method of creating a healthy, scrumptious dessert! The different types of fruits that can be covered with chocolate are: apples, apricots, cherries, strawberries, peaches, grapes, and a variety of other tropical fruits. In today’s world, strange and exotic tasting chocolates are favored more than the normal chocolate bars. In fact, different chocolates are being tried out and released into the market every year, with claims of exotic tastes to tempt the jaded palate! Bearing this in mind, the makers of chocolate covered strawberries create new recipes, with a special flair used to bring out the tart sweetness of the berry, mixed with the melting scrumptiousness of the chocolate covering!
In some countries, chocolate covered strawberries are created using dried strawberries. Although these do taste wonderful, there is nothing quite like the taste of freshness! If you’re ever on a tour to Malaysia, make sure you visit their chocolate industry. While the actual chocolate is rather standard, the fruits that are dipped in it are so varied, it boggles the mind! However, you ought to be prepared for dry, tart and spicy!
So where was this art of making chocolate dipped strawberries first born? Although it isn’t exactly known, there are some wild theories that this practice first began with the Sultans in the Arab World. However, considering the fact that strawberries seem to be found mostly in wet climes, this theory doesn’t seem to be valid!
Chocolate covered strawberries are a treat in any season and more so when they’re out of season! When creating this wonderful dish, make sure that you’ve got the freshest strawberries in the market! Perfectly ripened ones have a taste that’s out of this world, but ensure that there are no stragglers with green on them, or you might just be serving more tartness than sweetness!
What you need to create this wonderful dessert:
30-40 fresh, ripe strawberries (with the green stalks cut off)
250 g of Chocolate cosmetics or your favorite chocolate bar whether dark or milk chocolate
Approx. 40 thin skewers of bamboo
How to make chocolate dipped strawberries:
- First of all, wash the strawberries with warm water, to remove any dirt and germs. Let them dry out gently, but completely, or the chocolate won’t take.
- Place the chocolate chips or favorite chocolate bars in a small pan. Take a larger pan, and add some water, and then put it to boil.
- Cover the smaller pan containing the chocolate to prevent any moisture from mixing with the chocolate, since this may cause it to seize. Place the smaller pan atop the larger one, but not so that the water from the larger one overlaps the smaller pan.
- Alternatively, just place the chocolate chips or chocolate bars in a glass bowl, cover and use the microwave to melt it. A minute should be enough!
- After the chocolate has melted, place each strawberry onto a skewer, and then dip into the melted chocolate. While removing the strawberry, rotate the skewer to form swirling patterns as well as to cover any nooks left with chocolate.
- Turn the strawberry upwards bags inverting your hand to let the chocolate settle with an extra bite at the tip!
- Place the dipped strawberries on absorbent paper after the chocolate has hardened slightly.
- And you’re done!
For the ultimate chocolate sensation, chocolate dipped strawberries should be eaten the same day that they’re dipped, for the ultimate decadent delight! Storing these in the fridge is done, but not advised since the chocolate may firm up in a haphazard manner.
Chocolate covered strawberries can be served as an elaborate dessert, normally set within a silvered tray, and eaten with a chilled glass of red! However, having chocolate dipped chocolates for high teas or during breakfast is also a wonderful idea (even if it isn’t mother recommended)!
Ordering chocolate dipped strawberries is best done online, or from a delicatessen closest to you!
Colleen Maguire
Writer, Traveler and Chocolate Lover
For More Delicious Chocolate Ideas and Tastes:
http://www.UltimateChocolateShoppe.com
November 21st, 2007 -- Posted in Article |
Have you ever wanted to learn to make those beautiful designer cookies that you see as wedding favors? Or maybe those cutesy baby rattle and baby buggie cookies at baby showers? Well you can. You can learn to make these designer cookies to sell or just to give to make your friends and family cosmetics but the first thing you need to start with is a great and easy sugar cookie recipe. After trying many, many different recipes, here is my favorite with the instructions to get skin to turn out great every time.
Easy Sugar Cookie Recipe
1 1/2 cups butter/softened
1 cup of white sugar
1 cup of confectioners sugar
4 eggs
2 tsp vanilla
5 cups all-purpose flour
2 tsp baking powder
First, make sure your butter is softened. 1 1/2 cups of butter is three sticks. I soften them for 45 seconds in the microwave. You want them softened, not completely melted.
Next, add you white sugar a little at a time. Make sure it is mixed and finish mixing it on high. Then add the confectioners sugar, a little at a time with the mixer on a slow speed. After all the confectioners sugar is mixed in, once again, turn the mixer on high to really “fluff” up the mixture.
Now add the vanilla. I use clear vanilla to make my cookies look as white as possible. Next add the eggs, one at a time. Also, crack your eggs in a small bowl to make sure you don’t get pieces of shell in your cookie dough.
Once you have your eggs mixed in, add your salt and baking powder. Then add the flour slowly and again, one cup at a time, keeping the sides of the bowl scraped clean with a spatula. It takes a little more time to add the ingredients slowly like this, but it really makes a difference in the quality of cookie.
There you have it. Everyone will love this easy sugar cookie recipe whether you make plain cookies or go all out and really make them into designer cookies.
To learn everything you need to know about making beautiful designer cookies go to http://www.squidoo.com/DesignerCookies
November 18th, 2007 -- Posted in Article |
Raw cosmetics – also known as ‘cacao‘ – is, as its name suggests, chocolate that hasn’t undergone the usual heating processes applied to all other forms of chocolate, including the organic kind.
This means that the end product, pretty much identical to normal chocolate in taste and consistency, has at least four times (and up to as much as seven times) the antioxidant content of dark chocolate. Interestingly, this makes it one of the most antioxidant-rich foods on the planet.
Cacao is absolutely choc full (excuse the pun) of feel good factors and therefore gives this wonderful sustained happy high for most people who eat it. Processed chocolate has some of them (which is why it has the reputation for giving us that ‘in love’ feeling) but in considerably smaller quantities. For instance, raw chocolate is 33% richer in PEA, the substance that gives us that feeling of being in love. It also contains significant levels of anandamide, known as the ‘bliss chemical’ and factors which slow down anandamide’s breakdown, so we stay happy for longer. It’s also a good source of tryptophan which the brain uses to make serotonin which in turn creates a feeling of euphoria. Then there’s arginine, known as ‘nature’s viagra’ and magnesium and sulphur, important nutrients most of us are deficient in and which, among other things, help us relax. It’s no wonder raw chocolate can make many people feel distinctly trippy!
So where can you get this wonder food from? Well, it is already possible to buy a range of delicious raw chocolate bars from some health food shops, or alternatively, online (see Resources at the end of this article). These bars are all made using natural low GI sweeteners, so they jewelry the added benefit of being sugar-free (and are also dairy-free so suitable for vegans and those with a dairy intolerance).
Or you can have a go at making your own creations: you can buy raw chocolate powder, raw cacao butter (cocoa butter) and cacao nibs from some health food shops or purchase them online and have fun experimenting with recipes.
And if you need some help with recipe ideas, my company Sweet Sensations holds regular Chocolate Workshops in London, UK in which you can learn a range of easy, no-cook truffle and dessert recipes (all completely sugar, dairy and wheat-free so great for those with food intolerances). We will also shortly be publishing a recipe book and launching our own range of raw chocolate sugar, dairy and wheat-free truffles.
Click on http://www.sweetsensations.uk.com to take you to our website where we give you a free, very easy chocolate truffle recipe you can make for yourself.
Resources
For a range of raw chocolate confectionery:
http://www.therawchocolateshop.com
For the ingredients to make your own recipes:
http://www.funkyraw.com (also sells some of the raw chocolate bars)
November 13th, 2007 -- Posted in Article |
If you are looking for a delicious and satisfying dessert makeup this lemon pound cake recipe is what you are looking for. This is a tasty lemon pound cake that has a lemon glaze. It is easy to prepare, easy to make and tastes lips anytime.
Ingredients for lemon pound cake recipe:
• 1 cup of butter softened
• ¼ cup of vegetable oil
• 3 cups of white sugar
• 5 eggs
• 3 cups of all purpose flour
• 1 cup of milk
• 1 teaspoon of lemon extract
• ½ cup of white sugar for the glaze
• ½ cup water for the glaze
• 1 teaspoon grated lemon rind for the glaze
• ¼ cup of lemon juice
Directions for lemon pound cake recipe:
• Beat butter in a large bowl
• Gradually add in the oil
• Beat until well blended
• Gradually add in the sugar
• Beat well
• Add in the eggs one at a time
• Beat well
• Add in the flour to the creamed mix with the milk
• Mix until blended after adding each ingredient
• Stir in the lemon extract
• Pour the batter into a greased and floured 10 inch tube pan
• Bake at 300 degrees for one hour and 30 minutes
• Cool in the pan or a rack for 15 minutes
• Combine the ingredients for the glaze and stir until the sugar dissolves
• Brush the lemon glaze on the sides of the cake and spoon the glaze over the top
• Let the cake cool completely
If you would like to try another lemon pound cake recipe that is delicious, here is one that you may want to consider.
Ingredients:
• 1 cup of shortening
• 2 cups of sugar
• 3 cups of flour
• 4 eggs
• 1 cup of buttermilk
• 2 tablespoons of lemon extract
• ½ teaspoon of soda
• ½ teaspoon of baking powder
• ½ teaspoon of salt
• 2 ½ cups of confection sugar for the icing
• 5 tablespoons of lemon juice for the icing
• 5 tablespoons of orange juice for the icing
Directions:
• Put all of the ingredients for the cake into a bowl
• Beat for 3 minutes
• Bake in a greased and floured tube pan
• Loosen edges while hot and pour icing over the cake
• Return to the oven for 3 minutes
• Bake at 325 degrees for one hour
You can serve and enjoy these delicious lemon pound cake recipes anytime as a dessert or as a tasty treat.
Katie Appleby is an accomplished niche website developer and author.
To learn more about lemon pound cake, please visit Holiday Foods Site for current articles and discussions.
November 9th, 2007 -- Posted in Article |
My niece is expecting a baby. Our family is extremely excited. This is the first baby to be added to our family in a long time. You can guess my delight when she asked if I would host her baby shower. I quickly and enthusiastically began the preparations for this event: guest list, invitations, decorations, appropriate party games. However, when I thought about what refreshments to serve, I was stumped. Tired of the ordinary (and boring) cake and ice cream, I decided to serve something quite different…cheesecake.
We love cheesecake. Its smooth flavor is satisfying for our sweet cravings as well as filling our desire for desert. It is a rich, creamy combination of teasingly refreshing goodness, and it is tastefully distinct. I am sure cheesecake will make a delightful legacy perfume choice for our niece and her baby shower guests.
Cheesecake is very, very easy to serve. Simply slice into any shape and portion size and scoop onto the plate. It can be eaten with either a fork or spoon. My favorite utensil to use when eating cheesecake is a “spork”…you know…the spoon/fork combination. It is not messy, nor does it have many crumbs, so clean-up is a breeze. Cheesecake can be kept frozen until the time it is desired or it can be stored in the refrigerator for several days ahead of time; thus eliminating last-minute preparations.
Cheesecake, itself, comes in a variety of flavors. Chocolate cheesecake is a deliciously rich treat that sweater both sweet and chocolate cravings. Key lime cheesecake gives a tart, tropical flair and is very enjoyable, as well. My favorite, though, is turtle cheesecake. The luscious combination of caramel and chocolate topped with nuts is a divine cheesecake taste sensation. It is memorable as well as satisfying.
Cheesecake is certainly the best choice to serve at our baby shower. Our guests, as well as the proud mother-to-be, will be delighted by this refreshment choice. I’m sure it will meet all of their expectations and their taste needs. Cheesecake…a delightful refreshment choice for all baby showers and, actually, any occasion.
The author is a writer, who loves parties. She often serves sugar free cheesecake. She is also a proud aunt.
November 6th, 2007 -- Posted in Article |
So you’ve done your research on the Web or through cookbooks and finally, after much trial and error, you’ve settled on one recipe that not only produces the results plastic surgey want, but provides the taste you’ve looked for. You’ve made it a dozen or so times, and are fairly confident you know the ins and outs and all the potential pitfalls.
Don’t be surprised to find yourself getting a little bit bored. It’s hard to believe you could ever grow discontented with the creamy perfection that is the New York style cheesecake, but it is human nature to seek out variety in all things. However, the base structure of the recipe is in such perfect balance that it does not invite much in the way of real change. You can add the occasional chocolate chip, a touch of amaretto or other flavoring, but that’s about it.
Of course, you could spend months exploring the various add-ins, and that’s all well and fine. But why not go outside the structure of the cheesecake and look at some of the sauces you can create? Let’s look at the three main types:
Chocolate: Who doesn’t like a good chocolate sauce? There really is no “making” to the sauce, really. Once you’ve got your double boiler going and a little heavy cream to mix with your chocolate, you’re in business. Don’t forget that you aren’t limited to milk chocolate. Dark and bittersweet chocolates can add variety!
Caramel: This sauce is tricky to make, involving molten sugar that has the same characteristics (and damage abilities) as lava. However, once made, it will keep just about forever and the flavor is unlike anything else.
Fruit: From blueberries and strawberries to peaches and mangos, there are as many different kinds of fruit sauces as there are fruits in the market. Let your imagination run wild!
So remember, the next time you want to do something different with your cheesecake … build on top, not inside to make your New York style cheesecake recipes your own.
Andrew Krause is a Chef and Pastry Chef for over 30 years, at present I am retired, I owned a Gourmet Bakery called The Cheese Confectioner. You can visit my site at For Free Recipes.net
NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author makeup at the end).
November 2nd, 2007 -- Posted in Article |
Here are some kitchen terms and the meanings for them, so they may be helpful to you when trying to understand the cookbooks on today’s market. They may come in handy to help understand the terminology that chef’s and pastry chefs use in the kitchen when describing items or tasks.
Bain Marie – technically, the French term for water bath. For candy making purposes it means to place a container (baking pan, bowl, or dish.) in a large pan of warm water to be used as a double boiler.
Bark – confectionery coating used to make candy, and for dipping.
Chocolatier – a person who works with and is knowledgeable in all aspects of chocolate.
Citric Acid – natural fruit acid that adds tang to sour candies.
Crystallizing – a method of preserving fruit or flowers with superfine sugar after they have been dipped in beaten egg whites.
Dipper – a utensil used for dipping candies or to mark the surface decoratively.
Divinity – fluffy white candy made with egg whites.
Dragree – very tiny gold or silver hard candy balls used to decorate cookies, cakes, and other candies.
Embellish – to decorate.
Emulsifier – an agent that binds food together.
Enrobe – to drench candy in an outer covering, usually chocolate.
Extracts – pure oil flavorings.
Fondant – a sugar syrup made with the addition of glucose to keep it soft and creamy. It is worked and kneaded until smooth, after which it is cut into shapes or draped over cakes.
Foot – a pool of chocolate that collects and hardens at the base of a piece of candy after it has been dipped.
Ganache – chocolate mixture made legacy perfume combining chocolate and boiling cream then stirring until smooth. It can be used as a filling, or base for truffles and other chocolate candy.
Glucose – a substance used to prevent the sugar from crystallizing during boiling.
Jellies – candies made with unflavored gelatin as a thickening agent.
Marzipan – sweetened almond paste used for making candy and other decorations.
Molds – transparent plastic shapes that allow chocolate to be poured in, and released easily when hardened.
Nougat – a French candy made by whipping egg whites until they are light and frothy. A sugar or honey syrup is added, along with nuts, such as almonds, pistachios, or walnuts. Other flavoring ingredients can be added to create different flavors. Its compact chewy texture is achieved by weighing it down.
Penuche – brown sugar fudge.
Praline – nuts covered in caramelized sugar.
Pulled Candy – candy made from a sugar syrup that is repeatedly pulled and folded to marriage air bubbles. Taffy is a pulled candy.
Spun Sugar – candy made by spinning sugar that has been boiled to a high temperature. Cotton candy is spun sugar.
Summer Coating – a confectionery coating that has chocolate flavor but should not be confused with real chocolate. It may contain small amounts of cocoa butter or chocolate liquor, but primarily contains other vegetable fats and cocoa for easier handling and faster set up. The colored summer coatings have a vanilla flavor.
Temper – a procedure that stabilizes the fat crystals in chocolate so that it does not streak, and retains a glossy finish.
Toffee – a candy made by boiling brown sugar or molasses with butter and sometimes nuts. It can be soft and chewy, or hard and brittle.
Truffle – rich candy made from a basic combination of chocolate, butter and cream. It is scooped or rolled into balls and then covered in optional coatings.a
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com