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Apple Brandy Cake with Caramel Sauce recipe. |
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Written by eu
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Friday, 07 August 2009 21:52 |
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Apple Brandy Cake with Caramel Sauce recipe.
1 cup raisins 1/3 cup Calvados brandy 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon salt 1 1/2 cups light brown sugar 1/2 cup granulated sugar 1 cup unsalted butter, room temperature 2 large eggs 1 teaspoon vanilla extract 3 Granny Smith apples, peeled, cored, cut in 1/2" dice 1/2 cup coarsely chopped pecans (optional) In a small bowl, combine raisins and brandy. Let sit one hour. Do not drain.
Preheat oven to 325 F. (170 C.) Butter a 9x13 rectangular baking pan. Line the bottom with parchment. Lightly butter the parchment. |
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Grilled Ribeye Steak with Rosemary, Arugula and Parmesan recipe. |
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Written by eu
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Friday, 07 August 2009 21:48 |
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Grilled Ribeye Steak with Rosemary, Arugula and Parmesan recipe. Serves 4-6 4 ribeye steaks Extra-virgin olive oil 3 garlic cloves, smashed and coarsely chopped 3 tablespoons fresh rosemary Salt and freshly ground black pepper
2 bunches arugula Parmesan (parmigiano reggiano) shavings Balsamic vinegar Extra rosemary sprigs for garnish
At least 4 hours and up to one day in advance, place steaks in a bowl or container. Rub with olive oil, garlic, rosemary. Sprinkle with salt and pepper. Cover and refrigerate. Remove from refrigerator one hour before grilling and bring to room temperature. Arrange steaks on prepared grill. Grill turning once, approximately 4 minutes per side for medium rare. Place on cutting board, cover with foil and rest for 10 minutes. Arrange arugula on a large platter. Cut steaks in 1" slices. Place steaks over arugula. Top with parmesan shavings. Drizzle with olive oil and balsamic vinegar. Add salt and pepper to taste. Garnish with rosemary sprigs. |
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Written by eu
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Saturday, 01 August 2009 18:34 |
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Chocolate Sorbet recipe.  -
- 2 cups sugar
- 1 cup very good cocoa powder, such as Pernigotti
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup brewed espresso (2 shots)
- 1 tablespoon coffee liqueur, such as Tia Maria
- In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 4 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, sir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
- Freeze the mixture in 2 batches in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in plastic containers and freeze for an hour or overnight, until firm enough to scoop.
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