http://www.galegand.com/recipes/ en-us Copyright 2010 Mon, 06 Apr 2009 13:59:29 -0600 http://www.sixapart.com/movabletype/ http://blogs.law.harvard.edu/tech/rss " target="_blank">Brunch! Makes 4 to 6 servings
The first time I hosted a dinner party in my own apartment was when my parents came to visit me halfway through my first semester of art school in Cleveland to make sure I was okay. I made tomato gazpacho, a soup made from a puree of fresh tomatoes with other ingredients offered at the table to stir in. I got creative and had things like cottage cheese, croutons, and popcorn, as well as traditional vegetables like cucumbers and peppers. And I’ve been playing with different versions of gazpacho ever since. Here’s the latest, thirty-something years later. Ingredients 4 cups watermelon cubes, seeds removed as much as possible Sugar, to taste 1/2 cup seeded and cubed (English) cucumber 1/2 orange or red bell pepper, diced 1 green apple, cored and diced ¼ cup pomegranate seeds ½ cup cubed fresh mozzarella Instructions Put the seeded watermelon cubes in a blender and pulse briefly to purée, leaving some texture to them. Transfer the watermelon to a container with a pour spout. Taste and sweeten with sugar if it’s tart. Chop all the vegetables and fruit and keep chilled until ready to serve. To serve, pour the watermelon soup into clear bowls or glasses with handles (the kind cappuccino is served in). Garnish each bowl with a bit of cucumber, bell pepper, apple, pomegranate, and mozzarella, or set the bowls of soup on a buffet with the vegetables, fruit, and cheese in small serving bowls with spoons and let people garnish their own soup.]]> http://www.galegand.com/recipes/2009/04/watermelon_gazpacho_inbox_x_re.asp http://www.galegand.com/recipes/2009/04/watermelon_gazpacho_inbox_x_re.asp Brunch! Mon, 06 Apr 2009 13:59:29 -0600 " target="_blank">Brunch! Serves 8
My grandma Elsie on my mother’s side was a great baker in the Austro-Hungarian tradition. Strudels, poppyseeed cakes, coffee cakes, and cookies always seemed to be in her kitchen when we visited. I found a great apple streusel coffee cake recipe in her card files when I became the keeper of those treasures. Here it is, revived, with my little twist of using pears instead of apples. Ingredients For the Cake 1¼ cups all purpose flour 2¼ teaspoons baking powder ½ cup sugar ½ teaspoon salt ½ teaspoon cinnamon 1 egg ½ cup milk ¼ cup melted butter 2 ripe pears (I like Bartlett), unpeeled and chopped (1½ cups chopped) For the streusel topping ½ cup sugar ¼ cup flour 3 tablespoons cold butter, cut up 1 teaspoon cinnamon Instructions Heat the oven to 400 degrees. Butter an 8-inch square baking dish. To make the cake combine the flour,baking powder, sugar, salt, and cinnamon in a medium bowl. In a separate bowl beat the egg then mix in the milk and melted butter. Pour the wet ingredients into the dry ingredients then add the pears and mix well. Pour into the buttered baking dish. To make the streusel, mix the sugar, flour, cold butter, and cinnamon in a bowl by pinching them together. Sprinkle over the top of the batter. Bake for 30 to 35 minutes, until golden and dry on top. Cool in the pan and cut into squares. This cake keeps for up to 4 days, covered at room temperature.]]> http://www.galegand.com/recipes/2009/04/quick_pear_streusel_coffee_cak.asp http://www.galegand.com/recipes/2009/04/quick_pear_streusel_coffee_cak.asp Brunch! Mon, 06 Apr 2009 13:49:15 -0600 " target="_blank">Brunch! Makes 4 to 6 servings
At Osteria di Tramonto, the Italian restaurant I owned with my partners we always had table bread left over at the end of the night. We served ciabatta, which is an Italian bread made with lots of water. The dough is so wet that it practically drips out of your hands when you’re moving it from the work table to the sheet pan. This makes for nice big, open holes inside. It’s delicious fresh, but is really not the same the next day…so, what to do with all the leftovers? We tried a bread pudding but it was too firm for my taste. Then I tried making French toast with it and it’s divine! It’s soft and tender from soaking in extra custard into all the spongy holes. Serve this with maple syrup or a dollop of ricotta cheese. Ingredients 3 eggs 2 pinches salt 3 tablespoons granulated sugar ¼ teaspoon pure vanilla extract ¼ almond extract 1¼ cup milk ¼ cup heavy cream Eight 1-inch slices ciabatta 1 cup sliced almonds Instructions Heat a griddle to medium low heat. In a medium bowl, whisk the eggs well. Whisk in the salt, sugar, vanilla, almond extract. Gradually whisk in the milk and the cream. Pour the mixture into a shallow baking dish. Working in batches if necessary, place the bread in the dish and let soak for 3 minutes, then turn and soak on the other side. Place the almonds in a shallow bowl big enough to fit the bread slices. Butter your griddle and let the butter bubble. Just before placing the soaked bread slices on the griddle, press one side of the bread into the almonds then quickly slap it on the griddle, almond side down. Cook until golden brown, about 4 minutes, then flip to the other side and cook until speckled golden brown. Serve hot. ]]> http://www.galegand.com/recipes/2009/04/almond_ciabatta_french_toast.asp http://www.galegand.com/recipes/2009/04/almond_ciabatta_french_toast.asp Brunch! Mon, 06 Apr 2009 13:38:27 -0600 " target="_blank">American Brasserie Under the name of tarte aux quetsches, plum tart is a favorite dessert all over Alsace, especially in the fall when the purply-blue quetsch (pronounced kwetch) plums come into season. A heavenly eau-de-vie is also made from the ripe fruits, which we know as Italian prune plums. This crostata is easier to make than any tart, since no custard is required: just sound fruit and good jam. The recipe can be doubled; it can also be made in any shape you like, and with any soft fruits: peaches and berries are especially good. Makes 1 14” tart or 2 smaller ones Ingredients For the dough: 2 cups all-purpose flour 1/2 cup sugar Finely chopped zest of 1 lemon 2 sticks cold unsalted butter, cut into pieces 1 large egg plus 1 egg yolk, whisked together For the filling: 2 tablespoons raspberry jam 6 to 8 ripe but firm plums, pitted and cut in wedges 1 cup raspberries, fresh or frozen 1 tablespoon honey 2 tablespoons whole milk 1 tablespoon coarse, turbinado, or “raw” sugar Instructions 1. Make the dough: In the bowl of a mixer, blend the flour, sugar, and lemon zest at low speed. Add the butter and continue blending at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic wrap, and refrigerate at least 1 hour. 2. Preheat the oven to 375 degrees. 3. On a floured surface, roll the dough out to a rough circle, about 14 inches in diameter. Transfer it to a baking sheet lined with parchment paper. All around the edge of the crust, fold in the outer half-inch to form a rough, “rustic” edge to the tart. 4. Using a rubber spatula, gently spread the jam over the bottom of the tart. Then arrange the plum wedges in concentric circles over the jam, skin side up. Dot with the raspberries and drizzle the honey over. 5. With a pastry brush, brush the tart edge with milk. Sprinkle it with coarse sugar. 6. Bake until fruit is tender and the underside of the tart is browned, about 25-30 minutes. Belgian white beer, with its orangey flavors, would drink well with this bright fruity dessert. Match with an exotic Black Muscat from California or Australia. ]]> http://www.galegand.com/recipes/2008/03/plum_crostata.asp http://www.galegand.com/recipes/2008/03/plum_crostata.asp American Brasserie Thu, 20 Mar 2008 14:38:44 -0600 " target="_blank">Chocolate and Vanilla My husband Jimmy stops reading the dessert menu when he reaches panna cotta, a creamy, easily-made custard sometimes flecked with what I like to call vanilla “caviar,” the tiny seeds from the vanilla pod. Here’s one of Jimmy’s favorite versions that has the warm flavor of vanilla along with the tangy kick of buttermilk. Make sure you leave enough time to let the panna cottas chill in the fridge before you serve them. Makes 8 Ingredients For the panna cotta 2 cups buttermilk 1 1/2 cups heavy cream 1/2 cup plus 2 tablespoons sugar 1/2 vanilla bean, halved lengthwise 2 teaspoons powdered gelatin 4 teaspoons cold water For the strawberry mash 1 pint strawberries 2 tablespoons sugar You'll need 8 (4-ounce) ramekins or shallow baking dishes Instructions 1. Have ready 8 (4-ounce) ramekins or dessert cups. 2. Put the buttermilk, cream, sugar, and vanilla bean in a medium saucepan and bring the liquid to a boil. 3. Meanwhile, sprinkle the gelatin over the cold water in a small bowl and let it sit until it’s softened. 4. As soon as the buttermilk comes to the boil, remove the saucepan from the heat and stir in the softened gelatin. Strain the mixture through fine-mesh strainer into a large pitcher or measuring cup with a spout. Pour into the ramekins and chill in the refrigerator for at least 2 hours before serving.* 5. To make the strawberry mash, using a potato masher or fork, crush the strawberries with the sugar.** 6. Spread the strawberry mash over the surface of the chilled panna cottas just before serving. Do-Aheads *The panna cottas will keep, covered with plastic wrap, in the fridge for up to 3 days. **You can mash the strawberries up to 2 hours ahead and let them sit at room temperature. ]]> http://www.galegand.com/recipes/2008/03/buttermilk_panna_cotta_with_st.asp http://www.galegand.com/recipes/2008/03/buttermilk_panna_cotta_with_st.asp Chocolate and Vanilla Sun, 16 Mar 2008 12:12:11 -0600 " target="_blank">Chocolate and Vanilla My Sicilian-American mother-in-law, Vita Seidita, taught me how to make these tender-on-the-inside, crisp-on-the-outside doughnuts, which she often made for her family on Sunday mornings. All the kids would hover near the stove as she lifted the hot doughnuts out of the oil onto a brown paper bag for draining, and then their job was to roll them quickly in cinnamon sugar. Because the doughnuts are kind of egg-shaped I’ve adopted a tradition of making them for Easter breakfast while the family is outside in the yard on their Easter egg hunt, trying to find the eggs before Rootie, our dog, does! Cinnamon sugar is 1 teaspoon cinnamon combined with 1/3 cup sugar (you can double or triple this and keep some in your pantry for whenever). For a more traditional donut taste, along with the vanilla, add a pinch of nutmeg to the batter. Makes 16 doughnuts Ingredients 6 large eggs 1/2 cup sugar 1 pound whole or skim milk ricotta 2 1/2 cups all-purpose flour 1 heaping tablespoon baking powder 1 teaspoon pure vanilla extract Canola or vegetable oil for frying Powdered sugar in a shaker or cinnamon sugar (optional, see headnote) Do-Aheads You can cover the bowl of batter and put it in the refrigerator at this point (up to 1 day ahead) until you’re ready to fry but you may have to increase the frying time slightly to compensate for the colder batter. You'll need Deep-frying thermometer Instructions 1. In a large bowl, together the eggs, sugar, ricotta, flour, baking powder, and vanilla extract until combined, being careful not to over mix the batter.* 2. Heat 2 to 3 inches of oil in a deep, heavy pot to 325°F. Drop the batter by small ice cream scoopfuls or small spoonfuls (use 2 teaspoons) into the oil and fry for 3 minutes, turning often, until golden brown on each side. You may need fry the doughnuts in two batches to avoid crowding the pot. Break open doughnut to make sure it’s cooked all the way through. Scoop out the doughnuts with a slotted spoon and transfer to paper towels or a brown paper bag to drain. Let the oil come back up to temperature and repeat with remaining batter. 3. Dust heavily with powdered sugar or cinnamon sugar and serve hot. ]]> http://www.galegand.com/recipes/2008/03/vitas_ricotta_doughnuts.asp http://www.galegand.com/recipes/2008/03/vitas_ricotta_doughnuts.asp Chocolate and Vanilla Sun, 16 Mar 2008 12:10:40 -0600 " target="_blank">Chocolate and Vanilla Who says upside-down cake has to be a vanilla cake with pineapple rings and maraschino cherries? This chocolate cake with a gooey-nutty topping is an upside-down cake designed for chocolate lovers. I like it made with almonds, but you can use whatever kind of nuts you like best, say hazelnuts or walnuts, or combine several kinds to clean out the pantry. If there happens to be any cake leftover you’ll find it’s great the next day. Note that a serrated knife cuts the cake more easily than a regular blade. Makes 10 Servings Ingredients For the caramel topping: 6 tablespoons unsalted butter, melted 3/4 cup light brown sugar, packed 1/4 cup honey 1 1/4 cups sliced or slivered almonds, lightly toasted For the cake: 1 1/4 cups cake flour 1/2 cup cocoa powder, preferably Dutch-processed 1 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, softened 1 1/2 cups sugar 3 large eggs 1 cup buttermilk 1 teaspoon pure vanilla extract Do-Aheads The cake can be make a day ahead to this point. The cake keeps at room temperature for up to 2 days. You'll need 9 or 10-inch round cake pan Instructions 1. Generously grease a 10-inch round cake pan. To make the topping, pour the melted butter into the cake pan and swirl to coat the bottom; then sprinkle in the brown sugar. Drizzle in the honey and sprinkle the almonds evenly over the bottom. 2. Preheat the oven to 350°F. 3. To make the cake batter, sift the flour, cocoa powder, baking soda, and salt together three times (this is to make the cake extra light).* Beat the butter in a mixer fitted with a whisk attachment until smooth and fluffy. Add the sugar and mix. One at a time, add the eggs, mixing after each addition. Beat until fluffy and light, about 3 minutes. With the mixer running on low speed, add a third of the dry ingredients and mix to combine. Mix in half of the buttermilk, and then another third of the dry ingredients, before adding the remaining buttermilk. Finish with the remaining dry ingredients and mix until smooth. Pour the batter into the pan. 4. Bake until set in the center and springy, 25 to 35 minutes. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. Let cool completely.** Cut into wedges with a serrated knife. ]]> http://www.galegand.com/recipes/2008/03/chocolatealmond_upsidedown_cak.asp http://www.galegand.com/recipes/2008/03/chocolatealmond_upsidedown_cak.asp Chocolate and Vanilla Sun, 16 Mar 2008 12:07:21 -0600 " target="_blank">Tru I tasted a similar pan forte in Italy a few years ago in a little restaurant in the walled city of San Gimignano and was so enchanted I brought a few wheels home. Rich Melman took one bite and declared this the best thing I had ever made. Oops! I had not made it, but brought it from Italy. I quickly learned how from my friend, California pastry chef, Nancy Silverton, and now my version is on Tru’s menu. The farmstead cheese, made is Dodgeville, Wisconsin, won Best in Show at the 2001 American Cheese Society Conference – and for good reason. It is dense with only a few gas holes, a smooth but not creamy texture, and a buttery flavor with overtones of clover, wild flowers, and herbs. The cheesemaker makes this from raw cow’s milk from a single herd. Once the cheese is make in a five-pound wheel with a natural rind, its aged for up to six months. Serves 4 to 6 Ingredients 2 sheets edible rice paper (available at some cake decorating supply stores) 2 3/4 cup whole almonds, skin on and toasted, see Note 1 cup plus 2 tablespoons all-purpose flour 1 tablespoon unsweetened cocoa powder 1 teaspoon ground cinnamon 1 teaspoon finely ground black pepper 3/4 teaspoon ground ginger 1/4 teaspoon ground cardamom 1/4 teaspoon freshly grated nutmeg 1 1/4 pound dried fruit, such as raisins, figs, cherries, plums, apricots, currants, or a mixture, cut into 1/2-inch-long pieces 1 cup sugar 2/3 cup plus 1/4 cup honey, preferably organic 1/3 cup water 4 ounces Pleasant Ridge Reserve Cheese from Upton Farms, at room temperature Instructions 1. Preheat the oven to 300°F. 2. Lay a sheet of parchment paper on a sheet pan and put a piece of rice paper on top of the parchment paper. Center a flan ring measuring 4 inches around and 1 /2 inch deep on the rice paper. 3. In a large bowl, stir together the nuts with the flour, cocoa, pepper, cinnamon, ginger, cloves, and nutmeg. Add the fruit and toss to coat it with the dry ingredients. 4. In a small, heavy saucepan, combine the sugar, 2 /3 cup of the honey, and water and bring to a boil without stirring. Brush down the sides of the pan occasionally with a dry pastry brush to prevent crystals from forming. Cook until a candy thermometer registers 240°F, the soft-ball stage. Pour over the fruit mixture and stir quickly to combine. The mixture will be very sticky and thick. 5. Dip your hands in cold water, to prevent burns and sticking, and grab handfuls of the mixture. Pack firmly into the ring so that the mixture reaches the top rim. Bake for about 1 hour or until slightly puffed and the surface no longer looks shiny. Cool the pan forte on a wire rack, still in the ring and on the sheet pan. 6. When cool, cut around the inside of the ring through the rice paper Wrap the entire pan forte in plastic wrap and store at room temperature or serve right away. 7. To serve, put a slice of cheese on a plate. Drizzle with some of the remaining 1 /4 cup of honey. Snuggle a wedge of pan forte next to the cheese. Repeat to make 3 to 5 more servings. Note: To roast whole almonds, spread them on a baking sheet and roast in a 350°F. oven for 10 to 15 minutes or until the nuts are fragrant and done. Shake the pan 2 or 3 times for even roasting. If all you have is blanched almonds, toast them till they are golden brown, and natural almonds should be light brown all the way through. Cut an almond open to check. ]]> http://www.galegand.com/recipes/2008/03/pleasant_ridge_reserve_with_or.asp http://www.galegand.com/recipes/2008/03/pleasant_ridge_reserve_with_or.asp Tru Sun, 16 Mar 2008 12:04:55 -0600 " target="_blank">Tru Makes 30 Lollipops Ingredients 30 pansy pedals 1 cup sugar 6 Tbs honey 2 Tbs glucose 1/2 cup brewed Darjeeling or black tea 1/2 teaspoon lemon extract Instructions Place sucker collars lined up on a silpat with sucker sticks. Place one pansy pedal in each one. Gently combine all ingredients except lemon extract in a clean, dry small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides using a clean brush dipped in water to prevent crystallization. Without stirring, cook until mixture reaches 305 or hard crack on the candy thermometer. Remove the pot from the heat and dip it into an ice bath for 15 seconds to stop the cooking. Remove the pot from the ice bath and add flavoring then swirl the hot candy syrup in the pot to reduce the number of air bubbles. Pour the syrup into the molds 2/3 of the way full. Cool at least 20 minutes. Remove from molds. Store in an air-tight container.]]> http://www.galegand.com/recipes/2008/03/honey_and_lemon_tea_lollipops.asp http://www.galegand.com/recipes/2008/03/honey_and_lemon_tea_lollipops.asp Tru Sun, 16 Mar 2008 12:02:41 -0600 " target="_blank">Tru This recipe is all about my childhood love affair with Fudgsicles combined with my abiding affection for the flavor of malt. Malt powder was a staple in our house when my brother and I were growing up, and my mom often whipped up chocolate malteds in the blender. They were so good! I decided to combine these favorite flavors in a semi freddo, which is a frozen dessert with a lighter texture than ice cream. My semi freddo is lightened with beaten egg whites, cream, and egg yolks, all folded into the chocolate mixture to insert air. The “boings” are tricky at first but once you get the hang of them, they are pretty easy. I remember making them to order for 350 guests at the Aspen Food & Wine Classic. That was tough! Because of the altitude, the sugar never caramelized quite right and was hard to keep fluid. Finally, I serve this dessert with tuiles flavored with cayenne. When Sara Moulton was a guest on my Food Network show, Sweet Dreams, she made very similar ones. I thought they would taste great with chocolate and they do – after all, historically, chocolate and chili go together. Serves 15 to 20 Ingredients Chocolate Mixture: 8 large yolks 2/3 plus 1/4 cups granulated sugar 1/2 cup plus 1 tablespoon whole milk 1/4 cup Vanilla Brandy (see below) or brandy 1/4 cup malt powder 1 vanilla bean, split 1 cup semisweet chocolate pistols, or coarsely chopped semisweet chocolate Cream and Meringue: 3 1/2 cups heavy cream 1/3 cup large egg whites (from 2 to 3 eggs) 1/4 cup granulated sugar To Serve: Chocolate Bergamot Paint (see below) 24-Karat Gold Syrup (see below) About 1 cup finely chopped semisweet chocolate Cocoa powder, for sprinkling Powdered sugar, for sprinkling Pistachio Chili Tuiles (see below) Caramel Boings (see below) Oranges in Star Anise (see below) Instructions 1. To make the chocolate mixture, line 15 to 20 2 1 /2-inch round collars with strips of 2-inch-high acetate and put them in the freezer. Alternatively, line cupcake tins with paper liners and set aside. 2. In a large metal bowl, whisk together the yolks, sugar, milk, brandy, and malt powder. Add the vanilla bean. Set the bowl over a saucepan holding simmering water. Do not let the bottom of the bowl touch the water. Whisking constantly, cook over medium heat until the mixture thickens and ribbons back on the surface when the whisk is lifted. Remove from the heat and lift out the vanilla bean. Rinse the bean and set aside to dry. Use it to flavor sugar or brandy. Whisk the chocolate into the hot mixture until melted and the mixture is smooth and evenly colored. Set aside to cool almost completely. 3. To prepare the cream and meringue, in the bowl of an electric mixer fitted with the wire whisk, whip the cream until stiff peaks form. Refrigerate to keep chilled. 4. In another clean, dry bowl of an electric mixer fitted with the wire whisk, beat the egg whites until nearly stiff. Gradually add the remaining 1 /4 cup of sugar and continue beating until stiff peaks form. 5. Fold the whites into the chocolate mixture in thirds Do not worry if specks of whites remain in the mixture. Fold the chilled cream into the mixture just until blended. Pour into the collars or cupcake pans, filling them to within 1 /4 inch from the rim. Freeze for at least 8 hours or overnight. 6. To serve, paint a large swatch of chocolate paint on a white plate. Drizzle a swipe of gold syrup next to it. 7. Take a semi freddo from the freezer and remove the collar. Spread the chopped chocolate in a shallow dish and dip the bottom of the semi freddo in it to coat. Sprinkle the top with cocoa powder and then powdered sugar. Remove the acetate and set the semi freddo on top of the chocolate paint. Insert a tuile in the center of the semi freddo. Lean a boing against the side of the semi freddo. Arrange 2 orange segments on the top of the plate and serve immediately. Vanilla Brandy Makes about 2 cups 2 cups brandy 6 used vanilla beans or 1 fresh vanilla bean, halved 1. Pour the brandy into a glass jar with a lid. Add the vanilla beans and cover. 2. Set aside for 2 days to give the vanilla time to infuse the brandy. Use as directed. The brandy will keep for up to 6 months. Replenish the brandy as you use it. Start fresh when it begins to lose its vanilla flavor. Chocolate-Bergamot Paint Makes about 2 1/2 cups 4 ounces unsweetened chocolate 9 ounces semisweet chocolate 1/2 cup light corn syrup 1 cup strong, brewed Earl Grey tea 1. In the top of a double boiler set over barely simmering water, melt the chocolate until smooth. 2. Add the syrup and tea at the same time and whisk until smooth. The mixture will appear to break but if you keep whisking, it will come together. Cover and keep warm until ready to use. 24-Karat Gold Syrup 1 cup light corn syrup 1 teaspoon 24-karat gold dust, see Note In a small bowl, whisk together the ingredients and keep chilled until ready to use. Note: Gold dust is sold in gourmet or baking supply stores. Oranges in Star Anise Makes about 2 cups 1 cup water 1 cup granulated sugar 1 teaspoon star anise pieces 1/4 vanilla bean 1 orange, cut away from the membrane to form natural segments 1. In a saucepan, combine the water, sugar, star anise, and vanilla bean and bring to a boil over medium-high heat. Remove form the heat. 2. Add orange segments and let cool. Cover and let the oranges macerate in the refrigerator for at least 8 hours or up to 3 days. Caramel Boings Makes about 40 boings 2 cups sugar 1/2 cup water 1. Pour the sugar into the center of a deep saucepan. Carefully pour the water around the sides of the pan, trying not to splash any sugar onto the sides. Do not stir but gently draw your finger through the water and then twice through the center of the sugar, making a cross, to moisten it. Bring to a full boil over high heat and cook without stirring for 10 to 15 minutes, or until amber colored. Swirl the mixture occasionally to even out the color. Test the color of the caramel periodically by putting a drop on a white plate. When it’s slightly lighter than you want, submerge the bottom of the saucepan into an ice water bath to stop the cooking. Swirl the pan for even cooling. 2. Meanwhile, oil a sharpening steel very lightly with flavorless vegetable oil. When the caramel has cooled enough to fall slowly form a spoon, gather up about 1 tablespoon and hold it over the saucepan. Let it drop and once a strand falls from the spoon, hold the steel over the pan and wind the strand of caramel over the steel to form a coil, or spring-like shape. When the coil reaches the end of the steel, pinch the end to cut it. Let it cool for about 10 seconds on the steel and then slide off onto a sheet of parchment paper folded like an accordion. This keeps the boings from sticking to the paper. Repeat to make about 20 coils, or boings. Rest the saucepan on a folded kitchen towel to keep it from cooling too quickly. If the caramel cools too much to work with, return to gentle heat until it reaches the correct consistency. 3. Store in a airtight container, with a sheet of accordion-folded parchment paper between each boing. Pistachio Chili Tuiles Makes about 30 tuiles 1/2 cup granulated sugar 5 tablespoons unsalted butter 3 tablespoons light corn syrup 1/2 cup chopped pistachios 3 tablespoons all-purpose flour 2 tablespoon corn meal 1 tablespoon fresh lemon juice 3/4 teaspoon cayenne pepper 1. Preheat the oven to 325°F. Line a baking sheet with a silpat. You may need more than one baking sheet. 2. In a small saucepan, bring the sugar, butter, and corn syrup to a boil over medium heat and cook, stirring, for 1 minute. 3. Remove from the heat and stir in pistachios, flour, corn meal, lemon juice, and cayenne pepper until well mixed. Let the batter cool to room temperature. 4. Roll the batter into tiny balls, about the size of large chickpeas, between your palms. Arrange about 3 inches apart on the silpat and bake for 10 to 15 minutes or until the balls have spread, turned glassy, and are light golden brown. Cool on the pan and then remove carefully with a spatula. Store in an airtight container until needed. ]]> http://www.galegand.com/recipes/2008/03/chocolatemalted_semi_freddo_wi.asp http://www.galegand.com/recipes/2008/03/chocolatemalted_semi_freddo_wi.asp Tru Sun, 16 Mar 2008 11:51:17 -0600 " target="_blank">Gale Gand's Short and Sweet I have recently discovered (and become totally addicted to) the marvelous Marcona almond, the favorite of Spanish chefs and tapas-lovers. I nibble them with wine before dinner; I add them to salads; I serve them with cheese; and I stick them into every dessert I can – sometimes all in one day! Marconas are tender and toasty, never hard and dry like some supermarket almonds: you can buy them online at www.tienda.com. This combination of almonds with crunchy toffee and bittersweet chocolate is fantastic. You’ll be amazed that you made it – and so will any friends that you give it to! It makes a great holiday gift. Makes About 1 Pound Ingredients 2 cups sugar 3 tablespoons light corn syrup 12 ounces (3 sticks) salted butter, cut into chunks ¼ cup cocoa powder, preferably Droste or Valrhona 1 cup whole blanched almonds, preferably Marcona (see above), toasted and roughly chopped Instructions Line a sheet pan with sides with a nonstick baking mat, or oil it well with vegetable oil (or use a heavyweight nonstick sheet pan). Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour 1/4 cup water around the sugar and swirl to moisten it. Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees. Turn off the heat and whisk in the cocoa , then stir in the nuts. Quickly pour the mixture onto the center of the prepared pan and let it spread out – it may not reach the sides of the pan. Set aside to cool at room temperature until hard. Using your hands (I wear gloves to avoid fingerprints), pry the toffee out of the pan and break into large pieces. Store in an airtight container.* * The toffee will keep well for up to 2 weeks in an airtight container.]]> http://www.galegand.com/recipes/2008/03/crunchy_chocolatealmond_toffee.asp http://www.galegand.com/recipes/2008/03/crunchy_chocolatealmond_toffee.asp Gale Gand's Short and Sweet Sun, 16 Mar 2008 11:48:13 -0600 " target="_blank">Gale Gand's Short and Sweet Apple tart is a dessert that I never get tired of making – or eating. Chunky ones, thin ones, fancy ones, rustic ones, I love them all. This is one of my old favorites, taught to me by 3-star Michelin chef Nico Ladenis at his London restaurant. Nico is known for his strict devotion to the French classics and his unwillingness to tinker with perfection. This is, therefore, the perfect individual apple tart. It is in the French tarte fine style, which always means very delicate, thin slices of fruit. Makes 8 Tarts Ingredients 1 sheet frozen puff pastry, thawed in the refrigerator 6 to 8 Granny Smith or other tart, firm apples ½ cup sugar 1/2 teaspoon cinnamon 4 tablespoons cold unsalted butter Instructions Unroll or unfold the pastry on a lightly floured work surface. Using a rolling pin, roll the pastry out, pressing lightly, until very thin, less than 1/8-inch thick. (If the pastry seems to be getting too soft and delicate, transfer to a sheet pan and chill 30 minutes, then return to the work surface.) Use a biscuit cutter or an downturned glass to cut out eight 3 ½-inch disks. Line a sheet pan with nonstick baking mats or parchment paper, or use a heavyweight nonstick sheet pan. Arrange the disks on the pan. Keep refrigerated. Peel, core, and halve the apples. Slice the apple halves very, very thinly (if you have a mandoline, use it). Toss the sugar and cinnamon together in a bowl. Cut the butter into 16 reasonably equal chunks. Place a chunk of butter in the center of a pastry disk and sprinkle with cinnamon sugar. Stack the apple slices in an overlapping spiral pattern around the butter, starting with the larger slices and working your way up with smaller ones. Every inch or so, sprinkle the apples with cinnamon sugar. Each finished tart should be about 3 inches high and be shaped like a beehive or igloo. Place another chunk of butter on the top. Repeat with remaining apples and pastry disks and sprinkle all the tarts liberally one more time with cinnamon sugar. Keep refrigerated until ready to bake.* Heat the oven to 375 degrees. Bake the tarts until golden brown and tender, about 30 minutes. Serve warm. * The recipe can be made up to this point and refrigerated for 8 hours, or frozen for up to 2 weeks.]]> http://www.galegand.com/recipes/2008/03/towering_apple_tarts.asp http://www.galegand.com/recipes/2008/03/towering_apple_tarts.asp Gale Gand's Short and Sweet Sun, 16 Mar 2008 11:44:57 -0600 " target="_blank">Gale Gand's Short and Sweet In high summertime, a cool, tangy, quivery dessert is just the ticket. Fragrant lime and juicy raspberries combine in this pretty dessert, which also happens to be fat-free. You can make this in one loaf pan and serve in slices, or, if you have any little dessert molds in your kitchen cabinets, this is a fun way to use them. I collect vintage ones and love using them for this recipe. The frosted thyme sprigs look like little snow-covered pine branches. They are very easy to make and look very impressive. Makes 8 Servings Ingredients For the terrine: 1 ¼ cups sugar 3 tablespoons powdered gelatin 1 cup freshly squeezed lime juice 2 to 2 1/2 cups raspberries For the garnish: 1 egg white 2 tablespoons sugar Fresh thyme sprigs Instructions Make the terrine: Combine the sugar with 1 ¼ cups water in a saucepan. Bring to a simmer and stir to dissolve the sugar. Set aside. Meanwhile, pour 2 tablespoons cold water into a small bowl and sprinkle the gelatin over the surface. Let “sponge,” allowing the gelatin to absorb the water, about 3 minutes. Stir the gelatin mixture into the hot syrup and stir to dissolve. Whisk in the lime juice and 2 cups more water. Place the raspberries in a loaf pan or divide them among individual molds. Pour in the lime liquid. Refrigerate until chilled and firm, at least 3 hours. * Make the garnish: Whisk the egg white in a bowl to brake up the tightness of the albumin. Spread the sugar out in a shallow bowl. Dip a thyme sprig in the egg white, shake them off a bit then dredge in the sugar. Set on a wire rack to dry a few minutes or over night. When ready to serve, dip the bottom of the pan into hot water for 10 seconds. Flip the terrine out onto a serving platter and garnish with thyme sprigs. Serve in slices. * The terrine can be refrigerated for up to 2 days. The sprigs can be made up to 1 day ahead and stored at room temperature. Do not store in an airtight container. ]]> http://www.galegand.com/recipes/2008/03/cool_raspberry_lime_terrine.asp http://www.galegand.com/recipes/2008/03/cool_raspberry_lime_terrine.asp Gale Gand's Short and Sweet Sun, 16 Mar 2008 11:38:50 -0600 ">Gale Gand's Just a Bite This dense, creamy risotto studded with nuts and orange zest is not your usual rice pudding! The recipe borrows from a traditional Italian risotto: from the short-grain, starchy Arborio rice I use, to the method of browning the aromatics (pecans, in this case) and rice in butter together as a first step. Toasted coconut adds a warm caramel undertone to the flavors. The finished product is thick and fragrant, but slightly loose, like rice bound in a creamy sauce. Crunchy bits of pecan make it perfect. Makes 12 small servings Ingredients 1 cup sweetened flaked coconut 1 tablespoon unsalted butter ¼ cup chopped pecans 1 cup Arborio rice, well rinsed in cold water 1 cup water 1 ¾ cup whole, 2% fat, or 1% fat milk Freshly grated zest of ½ orange 2 tablespoons sugar 1 teaspoon pure vanilla extract ¾ cup heavy cream, chilled You'll need: An ice water bath About 12 small serving cups or teacups Instructions Heat the oven to 375 degrees. Spread the coconut out on a baking sheet and toast, stirring occasionally, until golden brown, about 10 minutes. Set aside to cool. Melt the butter in a medium-size heavy saucepan. Add the pecans and sauté until lightly browned. Add the rinsed rice and stir to coat. Add the water, cover, and simmer the rice over very low heat without stirring until the liquid is absorbed. Add the milk, cover, and continue cooking without stirring until the rice is tender and the liquid is absorbed, about 25 minutes total. Remove the mixture from the heat and stir in the coconut, orange zest, sugar, and vanilla extract. Rest the bottom of the pot in the ice bath and let the mixture cool, stirring often. Meanwhile, whip the cream. When the mixture is cool, fold in the whipped cream and spoon into serving dishes. Chill, covered, until ready to serve. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.)]]> http://www.galegand.com/recipes/2008/03/toasted_coconut_risotto_with_p.asp http://www.galegand.com/recipes/2008/03/toasted_coconut_risotto_with_p.asp Gale Gand's Just a Bite Mon, 10 Mar 2008 10:06:59 -0600 ">Gale Gand's Just a Bite Meringues are an absolute classic in the grand tradition of petit fours. But you’ll never see a mint chocolate-chip meringue on a French pastry tray – it’s a completely American flavor combination, and one that I love. In this easy, superlight cookie, I use shards of unsweetened chocolate and a sweet meringue mixture for a great contrast. These meringues do have the melting texture of the French original. But don’t expect the bright green color of American mint chocolate chip ice cream! The finished meringues are a pale cappuccino color when baked, and will be dry and crisp all the way through to the center. Makes about 90 Ingredients ½ cup egg whites (from about 4 eggs) 2/3 cup sugar ½ teaspoon mint extract or mint flavoring (not mint oil) 2 ounces unsweetened chocolate, finely chopped or grated 2 ounces semisweet chocolate You'll need: A pastry bag, fitted with a large plain or star tip Two cookie sheets, well greased, or lined with parchment paper (page 000), or lined with nonstick baking mats or nonstick cookie sheets. Instructions Heat the oven to 325 degrees. Heat the egg whites and sugar in the top of a double boiler set over barely simmering water until warm to the touch (this will help you get more air into the whites when you whip them). Transfer to a mixer fitted with a whisk attachment and whip until soft peaks form. Add the mint extract and continue whipping just until stiff and glossy. Fold in the chopped unsweetened chocolate. Scrape the mixture into your pastry bag. Pipe bite-size kisses onto the cookie sheets and bake until the meringues are the color of milky coffee, 25 to 30 minutes. To test, remove one meringue from the oven, let cool one minute, then taste. It should be dry and crisp all the way through. Let cool on the pans. Melt the semisweet chocolate (page 000). Dipping the tines of a fork into the chocolate, drizzle the meringues with melted chocolate. Let sit until chocolate is set, 30 minutes to an hour (or let set in the refrigerator for 15 minutes). Store in an airtight container for up to 3 days.]]> http://www.galegand.com/recipes/2008/03/mint_chocolatechip_meringues.asp http://www.galegand.com/recipes/2008/03/mint_chocolatechip_meringues.asp Gale Gand's Just a Bite Sun, 09 Mar 2008 10:02:49 -0600