DAY BLOG, DAY RECIPE

Strawberry-Rhubarb Parfaits Recipe

26 Dec 2008 Author: danky In: Recipes

Active time: 45 min Start to finish: 2 3/4 hr

For the prettiest parfaits, look for
the reddest rhubarb possible at the supermarket or farmers market.

Serves 8.

INGREDIENTS

1 1/2lb rhubarb stalks, trimmed and cut into 1-inch pieces

2tablespoons confectioners sugar

1(10-oz) package thawed frozen “lite” strawberries in syrup

2tablespoons light corn syrup

1 1/2pints low-fat superpremium vanilla ice cream, softened

DIRECTIONS

Preheat oven to 400°F.

Arrange rhubarb in 1 layer on a lightly oiled shallow (1-inch-deep) baking pan and sprinkle with confectioners sugar. Roast in middle of oven 30 minutes, or until very tender. Cool in pan on a rack.

Purée rhubarb in a blender, scraping down sides several times, until smooth and transfer to a bowl.
3Pur e strawberries and corn syrup in blender. Force pur e through a fine sieve into a bowl and discard seeds. Stir one third of rhubarb purée into strawberry purée.

Stir together remaining rhubarb purée and ice cream and freeze until firm enough to scoop, 1 to 2 hours.

Layer strawberry-rhubarb purée and ice-cream mixture in 8 (6-oz) stemmed glasses.

Serve immediately.

Cooks’ notes:
• rhubarb may be roasted 1 day ahead. Cool and chill, covered.

• rhubarb and strawberry purées may be made 1 day ahead and chilled, covered.

0 Comments
Tags: Parfaits, Recipe, Rhubarb, Strawberry

Passover Spongecake with Apples Recipe

25 Dec 2008 Author: danky In: Recipes

This traditional spongecake is rippled with cinnamon-sprinkled apples.

Active time: 30 min Start to finish: 1 1/2 hr

Serves 8 to 10.

INGREDIENTS

1/2cup matzo cake meal

1/4cup potato starch

6large eggs, separated, atroom temperature

3/4cup plus 1 tablespoon sugar

1teaspoon finely grated fresh lemon zest

1teaspoon fresh lemon juice

1/4teaspoon salt

1 1/2teaspoons cinnamon

2golden delicious apples, peeled and thinly sliced

DIRECTIONS

Preheat oven to 325°F.

Make batter: Sift cake meal with potato starch.

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer on high speed until pale and very thick.

Stir in zest and juice.

Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in 1/4 cup sugar and beat until whites just hold stiff, glossy peaks.

Fold cake-meal mixture into yolk mixture, then fold in whites in 3 batches.

Assemble cake: Stir together remaining tablespoon sugar and cinnamon.

Spoon one third of batter into an ungreased 9-inch springform pan.

Top with half of apple slices and sprinkle with half of cinnamon sugar. Repeat with half of remaining batterand remaining apples and cinnamon sugar. Gently spread remaining batter over apples, smoothing top.

Bake cake in middle of oven until top is golden and firm and a tester comes out clean, about 1 hour. Cool in pan on a rack 10 minutes, then loosen edge with a knife and remove side of pan. Cool completely.
Cooks’ note:
• Cake may be made 2 days ahead and chilled, covered.

0 Comments
Tags: Passover, Recipe, Spongecakepples

Choux Pastry- for Profiteroles, Cream Puffs or Eclairs

25 Dec 2008 Author: cookie In: Recipes

Choux-Pastry-for-Profiteroles-Cream-Puffs-or-Eclairs0.jpg

INGREDIENTS

1/4 cup butter (65g)
1 1/4 cups water
1 cup flour , sifted
3 eggs

DIRECTIONS

Place the butter and the water in a saucepan. Bring the water to the boil and stir until the butter has melted. Remove from the stove.
Stir in the sifted flour. Add the flour all at once. Beat until smoth.
Return to the heat, and stir vigourously until the mixture leaves the sides of the saucepan and forms a smooth ball.
Allow the mixture to cool slightly.
Whisk the eggs well and then add them to the choux ball. Beat the eggs into the mixture.
Use a piping bag to pipe 7-10 cm lengths for eclairs, or place in spoonfuls onto greased cookie trays for cream puffs or profiteroles.
Bake in a hot oven - 220°C for 10 minutes. Reduce the heat to 200°C and continue to cook for 15 to 20 minutes, or until golden and crisp.
Turn the oven off.
Remove from the oven and immediately make a small slit in the side of each puff to allow the steam to escape. Return to the oven for a few minutes to help dry them out. The oven has already been turned off.

0 Comments
Tags: Choux, Cream, Eclairs, Pastry, Profiteroles, Puffs

Aunt Rose’s Pound Cake Recipe

25 Dec 2008 Author: danky In: Recipes

“My Aunt Rose, a consummate baker, perfected this pound cake, which for years has graced the table of every family gathering,” says Barbara Chazan of New York, New York.

Active time: 10 min Start to finish: 1 1/4 hr

Serves 20.

INGREDIENTS

2 1/3cups self-rising cake flour

2sticks (1 cup) unsalted butter, softened

8oz cream cheese,softened

2cups sugar

2teaspoons vanilla

6large eggs

DIRECTIONS

Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.

Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, 1 at a time, beating well after each addition (mixture will form a batter as eggs are added).

Pour batter into pan, smoothing top. Bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.