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Archive for the ‘dessert’ Category

A Chef of Your Own worked with a Rabbi this week to create some meals for Passover. My aunt sent me an article on “the new Kosher Foods” they had some Red Velvet Macaroons in the article, but no recipe. I went looking and found one to adapt for these. As an homage to Passover, I didn’t use any flour but you can substitute flour for the ground almonds I used.

Red Velvet Coconut Macaroons

11 oz sweetened flake coconut

2/3 cup sugar

4 tsp coconut

tsp red food color jel

10 Tbls ground almonds

1/4 tsp salt

4 egg whites

1 tsp vanilla

Preheat oven to 325 degrees.

Combine egg whites and sugar in a bowl and place over boiling water. Whip on high until merengue forms, about 15 minutes. Stir in remaining ingredients and drop onto parchment lined cookie sheets. Bake 15 minutes or so, until lightly browned. let cool, Enjoy

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A Chef of Your Own will be at The Fresh Market in Dr Phillips this Saturday for two demos. I will be making and sharing Chocolate Shop Wine Sauce Fondue and Shaved Fennel and Grapefruit Salad from 11-2 and Shrimp Scampi from 3-6. Please stop by for a taste and a chat, I will have the Chocolate Shop Wine and Alamos Chardonnay out for a taste as well. Hope to see you there.

Chocolate Shop Wine Sauce Fondue

Ingredients:
6  ounces  semi-sweet chocolate, chopped
3  tablespoons  TFM Unsalted Butter, at room temperature
3  tablespoons  TFM Heavy Whipping Cream
1  tablespoon  Chocolate Shop Wine
2  quarts  strawberries, washed and dried
Preparation:
Place first 4 ingredients into a saucepan on low heat. Stir constantly until melted and thoroughly combined. Keep warm on very low heat or pour into fondue pot.   Enjoy by dipping strawberries and pound cake cubes in sauce using long toothpicks or fondue forks.

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My sister always waits for the holiday season to arrive because along with it come Archway Holiday Nougat Cookies. A Chef of Your Own found a recipe that is pretty close. Make sure to make a double batch, these disappeared pretty quickly.

Archway Holiday Nougat Cookies

1 cup butter

1/2 cup sugar

2 tsp vanilla

2 cups flour

1/2 tsp salt

2 cups finely chopped nuts (I made it once with cashews and once with pecans) Both yummy!

Cream butter, sugar and vanilla until fluffy. Add in flour and salt and blend thoroughly. Add nuts and mix well. Shape into 1 inch balls and place on baking sheet. Bake at 325 degrees about 20 minutes. DO NOT brown. Cool cookies and roll gently in confectioner’s sugar. Makes about 6 dozen/

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layer cakeThis recipe comes from the December issue of Food and Wine. A Chef of Your Own has reworked the recipe to resemble a childhood favorite. Named a Seven-Layer Dobos Torte, we just called it a seven layer cake. It actually has 14 layers, but I think they only count the cake layers. This is pretty easy, but takes a little time and effort, but the over the top results are worth it. (having it at a holiday party this past weekend, my mom said it was better than the original from Katz’ bakery, What a compliment!) this is my adapted recipe.

Seven Layer Cake

Cake

8 large eggs, separated plus 3 large egg yolks

1 pound confectioners’ sugar (4 cups)

1 tsp vanilla

1/2 tsp salt

1 cup all purpose flour

2 Tbls milk

Butter cream

5 ounces semi sweet chocolate

3 large egg yolks

1/4 cup sugar

1 cup half and half

2 Tbls unsweetened cocoa powder

5 sticks butter (1 1/4 pound) unsalted butter, softened

Ganash

1/2 cup heavy cream

1 cup semi sweet  chocolate chips

1/8 cup sweetened coconut + drop green food color (optional)

To make the cake: Preheat the oven. Spray two 12×17 inch baking pans with vegetable spray and line with parchment paper. Spray paper. Put the e whites in the bowl of a mixer, with 2 cups of confectioners’ sugar, vanilla, and salt. Beat with a whisk at medium high speed until the whites are stiff and glossy, about 5 minutes. Scrape out and set aside. Add the 11 yolks along with the remaining 2 cups of sugar in the bowl and with a whisk, whip until pale yellow. Fold in flour and milk. Then fold in whites in three parts until no streaks remain. Spread the batter evenly in the prepared pans and bake 12-15 minutes until golden and set.

To make the buttercream: Put the chocolate chips in large bowl. In another bowl, whisk the 3 egg yolks with the sugar until pale, about 2 minutes. In a  medium saucepan, heat the half and half with the cocoa powder until hot. Whisk the hot liquid into the yolks, then scrape the mixture back into the saucepan. Cook over moderate heat, whisking constantly, until slightly thickened and a thermometer registers 160 degrees, about 4 minutes. Pour over chocolate and whisk until smooth and melts. Let cool completely. Beat butter in a bowl until creamy. Scrape chocolate mixture into butter and beat until smooth and creamy. Cut each cake layer crosswise into 4, 12 X 4 1/2 inch strips. Layer cake and icing until you have used 7 of the cake layers, ending with buttercream.

To make the Ganash: Heat heavy cream to boiling, pour over chocolate chips and stir until melted. Place cake over cooling rack and pour slightly cooled ganash over cake. Combine food coloring and coconut and use as a garnish if desired.

 

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Here is the second recipe A Chef of Your Own made for the Ivanhoe Broadcast womans interest spot today. This is also a gluten-free recipe from About.com, gluten-free cooking. I made a chocolate rice crispy treat and filled them with Orange sherbet for a gluten-free ice cream sandwich. I adjusted the recipe  to use the whole box of cereal and bag of marshmallows.

Chocolate – Orange Sherbet Gluten Free Ice Cream Sandwiches

12 oz box of gluten-free brown rice crispy cereal

16 oz bag of marshmallows

1/2 cup butter (1 stick)

1 tsp vanilla

4 Tbls cocoa powder

Butter a large sheet pan

In a large pan, melt butter over low heat

Whisk in cocoa. Stir until thoroughly blended with butter

Add marshmallows and stir over low heat until melted. Remove pan from heat, stir in vanilla.

Stir in rice cereal and gently fold cereal with marshmallow mixture

Pour rice mixture into prepared pan With buttered fingers press the mixture flat. Let cool

Cut in 20 – 2 1/2 inch squares.

Soften sherbet until it is easy to scoop. Place about 1/3 cup of orange sherbet on 10 of the squares. Press another square on top and gently press down.

Wrap sandwiches individually, place in freezer bag, and freeze until ready to use.

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A Chef of Your Own is filming a TV spot today making gluten-free Halloween treats. When I get a copy of the link to the show, I will share it everywhere! The recipes were found on About.com, Gluten-Free cooking
Reminder:Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. when in doubt, do not buy or use a product before contacting the manufacturer for verification that the produce is free of gluten.
Gluten free Caramel Corn


5 quarts of fresh popcorn
1/2 cup light corn syrup or agave syrup
2 cups brown sugar
2 sticks(1 cup) butter
1/4 tsp cream of tartar
1 tsp vanilla extract
1 tsp baking soda
Preheat oven to 250 degrees
Pop 5 quarts of popcorn and place in a large roasting pan
Put butter, sugar, syrup and cream of tartar in a large pan. Over medium heat, melt the mixture, stirring to prevent burning.
Bring to a boil and cook for 5 minutes, stirring occasionally. Remove from heat.
Add vanilla and baking soda and stir to mix.
Carefully pour this mixture over the popcorn. gently stir to thoroughly coat the popcorn.
Bake for 1 hour, stirring every 15 minutes.
Remove and pour on a large baking sheet to cool. Use a spatula to separate the warm clumps.

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A new cookie recipe from A Chef of Your Own, I plan on sharing these with clients soon. I found this recipe in the Better Homes and Gardens Special interest Christmas Cookie magazine from 1999.  Here is the recipe for

Pina Colada Squares

2 cups all purpose flour

2 cups quick cooking rolled oats

1 1/3 cups packed brown sugar

1/4 tsp baking soda

1 cup butter

1 cup pineapple ice cream topping

1 tsp rum extract

1 cup coconut

melted semisweet chocolate (optional)

Combine the flour, rolled oats, brown sugar and baking soda in a large mixing bowl. Cut in butter with a pastry blender till mixture resembles course crumbs. (I used a food processor and mixed until a fine meal) Reserve 1 cup of the crumb mixture for the topping. Press remaining mixture into the bottom of an ungreased, 13x9x2 inch baking pan. (mine was a half sheet pan, I think too large, still yummy, but the filling layer would have been a little thicker if I had used a smaller pan)

For filling, combine pineapple topping and rum extract in a small bowl. Spread evenly over the crust.

For topping, stir coconut unto the reserved crumb mixture. sprinkle over filling. Bake in a 350 degree oven for about 30 minutes or until golden. Cool in pan on a wire rack. Cut into squares. If desired, drizzle with melted chocolate. Makes 48 bars.

 

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