This is a test of fractions.
2/3 rabbit stew
3/4 carmelized piglets
2 2/3
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Source: Bon Appetite 2002
This dessert can be made one day ahead and stored in the freezer, making it ideal for entertaining. You can create the decorative meringue swirls and peaks with a rubber spatula, table knife, or spoon, but an offset spatula works best.
Yield: Makes 12 servings
Ingredients
Cake
Nonstick vegetable oil spray
4 large eggs
1/2 cup sugar
1 1/2 teaspoons vanilla extract
3/4 cup sifted cake flour (sifted, then measured)
1 tablespoon poppy seeds
6 tablespoons (3/4 stick) unsalted butter, melted, cooled
Filling
2 pints strawberry sorbet, softened
1 quart strawberry ice cream, softened
Meringue
6 large egg whites
3/4 cup sugar
1/2 teaspoon vanilla extract
Method
For cake:
Preheat oven to 325°F. Spray 9-inch-diameter springform pan with nonstick spray. Whisk eggs, sugar, and vanilla in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly just until mixture is warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until very thick and ribbons form when beaters are lifted, about 7 minutes. Add flour in 3 additions, gently folding just to combine after each. Fold in poppy seeds, then quickly fold in butter in 2 additions (do not overfold). Pour batter into prepared pan.
Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Cool completely in pan on rack. Remove pan sides.
For filling:
Line 4-quart 10-inch-diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom (not sides) of bowl. Spread ice cream over sorbet. Place cake atop ice cream, pressing slightly to compact. Cover with plastic wrap overhang; freeze at least 4 hours or overnight.
For meringue:
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time; beat until thick and glossy. Beat in vanilla.
Unfold plastic wrap from over cake at top of bowl. Invert dessert onto 9-inch-diameter tart pan bottom; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze at least 30 minutes. (Can be made 1 day ahead; keep frozen.)
Preheat oven to 500°F. Place dessert on its tart pan bottom on heavy large baking sheet. Bake just until meringue is light golden, about 5 minutes. Transfer to platter. Serve immediately.
Ingredients:
1 pound asparagus, trimmed, cut into 2-inch pieces
2 tablespoons olive oil
1 red onion, finely chopped
1 cup quinoa
1 teaspoon coarse salt
1/2 cup toasted pine nuts
1/4 cup thinly sliced fresh basil
Preserved Lemon Dressing
Preserved Lemons
Method:
1 pound asparagus, trimmed, cut into 2-inch pieces
2 tablespoons olive oil
1 red onion, finely chopped
1 cup quinoa
1 teaspoon coarse salt
1/2 cup toasted pine nuts
1/4 cup thinly sliced fresh basil
Preserved Lemon Dressing
Yield: Makes about 1 cup
1 lemon from Preserved Lemons
7 to 8 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
Method:
Rinse lemon in water, drain, and cut in half. Remove seeds and flesh from half of the lemon and chop rind into little pieces; set aside.
Remove seeds from remaining lemon half and add to the bowl of a food processor along with olive oil, cumin, coriander, and pepper; process until pureed. If dressing seems too thick, add water to reach desired consistency. Stir in preserved rind.
Preserved Lemons
Yield: Makes 8 preserved lemons
Ingredients:
8 lemons, plus more as needed
Juice of 4 lemons, plus more as needed
Coarse salt
1/2 cup extra-virgin olive oil
Method:
Leaving one end intact, cut lemons lengthwise into quarters. Using your fingers, stuff about 2 tablespoons salt inside each lemon, close them, and transfer to an 8-cup, sterilized, wide-mouth jar.
Measure juice in a liquid measuring cup, add to jar along with half that amount of water, making sure liquid almost covers lemons. Add more freshly squeezed lemon juice, if necessary.
Loosely cover jar and let stand, at room temperature, for 2 days, shaking the bottle each day.
If there is room, add more cut lemons with salt and add to jar, covering with more lemon juice, if necessary, and olive oil. Cover jar and let stand at room temperature at least 3 weeks.
To use lemons, rinse with water. Remove seeds and pith and discard. Use peel as desired.
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 3 cups sifted all-purpose flour, plus more for pans
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 4 large eggs, lightly beaten
- 1 1/4 cups buttermilk
- 1 1/2 teaspoons pure vanilla extract
- Grated zest of 2 lemons
- 3 Cups Lemon Curd
- Sweetened Whipped Cream
- 12 ounces assorted fresh berries
- Confectioners’ sugar, for dusting
Method:
- Heat oven to 350 degrees. Arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
- In a large bowl, sift together flour, baking powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
- On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
- Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool, 15 minutes. Turn out cakes; set on racks, tops up, until completely cool.
- Remove the parchment from bottom of each cake. Using a serrated knife, slice each layer in half horizontally. Set aside the prettiest domed layer for the top of cake. Place another domed layer, dome-side down, on a serving platter. Spread 1 cup lemon curd over surface to within 1/2 inch from edges. Place second cake layer over the first, and spread another 1 cup curd over top. Repeat with third cake layer and remaining cup curd. Transfer partially assembled cake to the refrigerator.
- Just before serving, place reserved dome on top of cake. Spoon sweetened whipped cream over the top. Sprinkle with mixed berries, and dust with confectioners’ sugar through a fine sieve.
Lemon Curd
This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.
- 3 large egg yolks, strained
- Zest of 1/2 lemon
- 1/4 cup lemon juice
- 6 tablespoons sugar
- 4 tablespoons unsalted butter, cold, cut into pieces
Method
- Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
- Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
- Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
Sweetened Whipped Cream
The perfect topper for almost any dessert.
Yield: Makes 1 1/3 cups
Ingredients:
- 2/3 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons confectioners’ sugar
Method:
Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the vanilla and confectioners’ sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes. Use immediately.
Makes 6-8 servings
NOTES
Instead of sweetening the sauce with Stevia, honey would be another great option
INGREDIENTS
1/2 cup light Coconut Milk
1/2 cup natural Peanut Butter (I like crunchy)
1 tablespoon Thai Red Curry Paste
Juice from 1 Lime (about 1 tbs lime juice)
1 tablespoon Soy Sauce or Tamari
2 tablespoons Fish Sauce
2 teaspoons Toasted Sesame Oil
Pinch of the following:
Cracked Black Pepper
Cinnamon
Cayenne
Stevia to taste, or your favorite natural sweetener
2 pounds Chicken Breast, cut into 1 inch pieces
1/2 cup diced Onion
a few Garlic Cloves, chopped
1 teaspoon unrefined Coconut Oil
1 cup chopped Asparagus Spears, cut into 1 inch pieces
Optional garnishes – Chopped Cilantro, Peanuts, Green Onion, toasted unsweetened Coconut Flake
METHOD
Sauce: In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sweetener & seasonings to form a sauce. Taste and change anything if you want to. Set aside.
Chicken: Heat coconut oil in a large sauté pan over medium high heat. Add onion & garlic cook until softened. Add chicken, cook until golden brown and cooked through about 10 minutes. Stir occasionally for even cooking. Stir sauce into chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Add asparagus during the last few minutes of cook time. Serve with spicy Sriracha sauce and garnishes mentioned above.
This recipe is courtesy Chris Garber.
Ingredients:
4-5 lbs saltwater shrimp
1 lb. crabmeat
1 crab leg (use craw fish &/or lobster-tail as desired)
15 bags okra
1/4 c. vegetable oil
3 Tbsp white vinegar
3 cans chicken stock
celery (next day you might want to brighten with new celery)
*Fat – can use oil, bacon grease, lard or a little of it all. If you use clarified butter you can’t make it as dark as a roux with oil.
Method:
Pot #1 — Main pot
4-5 lbs saltwater shrimp – peel & save peels
1 lb. crabmeat
heat and cover:
1 crab leg (use craw fish &/or lobster-tail as desired)
15 bags okra
1/4 c. vegetable oil
3 Tbsp white vinegar
Add tomatoes and possibly some salsa
add bay leaf
Pot #2
Take shrimp shells put back in bag & use hot water.
Strain and heat water (do not boil as it will loose its protein)
If you have time cook water with shells then strain.
Warm chicken stock Add 1 bay leaf and 1 crab leg. Add shrimp water.
Roux #1
1 c. vegetable oil – heat
Add 1. c flour
(ALWAYS 1:1)
*use spatula
picture #204
You don’t want to walk away. We’re looking for a peanut butter color, this will be the color of your finished soup.
Now we do something radical — we add the shrimp to release the flavor. “I got this idea when I saw Mina release the flavor of the beans and rice – focusing on the temperature of the hot oil rather than just sautee.”
Add shrimp to liquids.
Add tomatoes and okra to liquids.
Add garlic, kosher salt, regular salt (aLOT) & fresh parsley
Step #2 (New Pot)
*start when tomatoes and okra are ready
1lb crab meat
1 cube butter
Shake a bit of Worcestershire sauce (also add some to the main pot)
Add the juice of one lemon
When crabmeat is defrosted, add to main pot.
Roux #2
Heat 1/2 c. bacon fat/ crisco/ veg
Add onions and green while
Add pepper
Add celery
Add 1 stick of butter
*you want this to be shiny
Add to main pot
Add 4 shakes of basil
Add white pepper
If you need to get it more to the red side add 10 -12 oz salsa/Tabasco
Add apple juice or maple syrup or sugar. It will give it sweet and thin it.
This recipe is courtesy Karen Tanner
Cake Ingredients:
1/2 c. butter
1/2 c. vegetable oil
1 3/4 cups sugar
2 eggs
1 tsp salt
1 tsp baking soda
1 tsp vanilla
1/2 c. cocoa
2 1/4 c. flour
1/2 c. buttermilk
2 zucchini, grated
1 cup chocolate chips
Method:
Preheat oven to 350 degrees. Beat butter, oil and sugar with an electric mixer until blended. Add eggs and beat to combine. Mix in salt, baking soda, vanilla an cocoa. Add flour, alternately with buttermilk. Mix in zucchini and chocolate chips. Pour into a greased 9×13 baking pan and bake about 35 minutes, until tested and dine. Cool 10 minutes and frost while warm.
Butter Pecan Frosting Ingredients:
1/2 c. butter
1 cup light brown sugar
1/4 cup heavy cream
1 tsp vanilla
2 1/2 cups powdered sugar
1 cup chopped pecans
Frosting Method:
Melt butter in a small saucepan over low heat. Add brown sugar and cook 1 minute. Remove from heat and add cream and vanilla. Stir in powdered sugar and pecans until combined. Spread over warm cake.
*Please note, no one will ever know there is zucchini in this cake. It simply adds moisture to a really delicious chocolate cake. The frosting is also extra special.
1 cup orange juice
1 1/4 cup dried cranberries
1/3 cup butter
1/2 cup honey
Cake:
1/4 cup butter
1/4 cup applesauce
1/2 cup white sugar
1/4 cup brown sugar
1 tsp vanilla
2 large eggs
1 egg white
1 1/2 cup flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1/3 cup skim milk
Method:
For topping, bring juice to a boil. Turn off heat and cranberries. Soak for 30 minutes; discard juice. Heat butter in a skillet till bubbly. Add honey and cranberries an cook over moderate-heat 5 minutes. Pour into a 9 inch square or round pan. For cake, preheat oven to 350 degrees. Cream butter and sugar. Add vanilla, eggs, and egg white until combined. Add applesauce. Add dry ingredients and milk alternately until completely combined. Pour over cranberries in pan and bake in 40-45 minutes. Cool 15 minutes then invert on platter and allow to slip out of pan.
*Preparation 40 minutes. Serves 8.
Ingredients:
3 eggs
2 1/4 c. sugar
1/2 c. water
1 1/2 c. canned pumpkin
3/4 c. vegetable oil
3/4 tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt
1 1/2 tsp. baking soda
2 1/4 c. flour
chocolate chips
Method:
Mix together first five ingredients. In a separate bowl mix next five ingredients and add this gradually to the other mix. Add as many chocolate chips as desired to the mix.
If making loaves: bake at 350 degrees for 45 minutes to an hour.
If making muffins: bake at 350 degrees for 25-30 minutes.
Frosting:
4 oz. cream cheese
1/2 c. butter
1/2 tsp. lemon extract
1/2 tsp. vanilla
1 lb. powder sugar
1/2 to 1 can evaporated milk