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TARTE TATIN RECIPE

Molly Wizenberg of Orangette provided this Tarte Tatin recipe adapted from David Rosengarten’s Taste and Julia Child’s The Way to Cook. We featured the recipe in our second issue of Desserts Magazine. Molly Wizenberg wrote a memoir, A Homemade Life: Stories and Recipes from My Kitchen Table, with stories revolving around food, family, and friends, and of course she couldn’t leave out recipes, with illustrations by Camilla Engman.

Makes 8 servings

5 to 6 large apples, preferably Golden Delicious or Ginger Gold
Juice of 1 lemon
1-½ cups granulated white sugar
6 tablespoons unsalted butter, divided
About 14 ounces puff pastry (store-bought, such as Dufour brand, is just fine; if frozen, be sure to let it thaw for about an before using)

1. Peel and quarter the apples, removing the cores such that each quarter has a flat inner side. Toss the apple quarters in a large bowl with the lemon juice and 1/2 cup of the sugar. Set aside for 30 minutes.

2. In a 9-inch cast-iron skillet set over medium heat, melt 4 tablespoons of the butter. Add the remaining 1 cup sugar, along with a few tablespoons of the apple-lemon juices. Stir to mix. Cook the mixture over medium-low heat, stirring regularly with a wooden spoon, for about 15 minutes, or until the mixture is a smooth, bubbly, pale caramel color.

3. Remove the pan from the heat and carefully add apple quarters, arranging them rounded-side-down in a decorative pattern. Arrange a second layer of apples on top wherever they fit, closely packed. This second layer need not be terribly neat. Top the apples with the remaining 2 tablespoons of butter, cut into dice.

4. Preheat the oven to 375 degrees F.

5. Cook the apples over medium-low heat for about 20 minutes, occasionally spooning the bubbling caramel liquid over them. Press them down gently with the back of a spoon and watch to make sure that no one area of the pan is bubbling more than another. (Don’t worry if they shift a bit in the liquid; just move them back to where they were.) Shift the pan as necessary so that the apples cook evenly. They are ready when the liquid in the pan has turned to a thick, amber ooze. The apples should still be slightly firm. Do not allow them to get entirely soft or the liquid to turn dark brown. Remove the pan from the heat.

6. On a floured surface, roll the puff pastry out to a thickness of about 3/16-inch. Using a sharp, thin knife, trace a circle in the pastry about 10-inches in diameter (1/2-inch wider all around than the skillet), and trim away any excess. Carefully lay the pastry circle over the apples in the skillet, tucking the overlap down between the apples and the inside of the pan.

7. Place the skillet on a rimmed baking sheet, and bake for about 30-35 minutes, until the pastry has risen, and is dry and golden brown. Remove the skillet from the oven, and let it to rest for a minute or two. Tilt the pan and look down inside the edge: if there is a lot of juice, pour most of it off into the sink. (Do not pour it all off, or the apples may stick to the pan.) Place a serving platter upside-down over the skillet and, working quickly and carefully (It’s hot!), invert the tart onto the platter. Rearrange any apple slices that may have slipped or stuck to the skillet. Serve warm or at room temperature, preferably with a tokaji, a Hungarian wine from the region of Tokaj.

the way to cook

The Way to Cook by Julia Child
Paperback: 528 pages
Publisher: Knopf; 1ST edition (September 28, 1993)
Language: English
ISBN-10: 0679747656

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Posted on Apr 21, 2008

SALTED CARAMEL ICE CREAM RECIPE

david-lebovitz-salted-caramel-ice-cream-recipeBi-Rite Creamery, in San Francisco, make the best Salted Caramel Ice Cream. For those of us who do not live in San Francisco. Try making David Lebovitz’s Salted Butter Caramel Ice Cream with or without bits of Caramel Praline. For variation, Lebovitz suggests adding some strong liquid espresso (or instant espresso powder) to the custard to taste, prior to churning the ice cream to make Coffee-Caramel Ice Cream. Other options for some of the mix-ins, try gooey Dark Chocolate Truffles*, crackly chocolate Straciatella*, or Oatmeal Praline* folded in at the last minute. Or try serving with warm Mocha Sauce*. For a “double-whammy” caramel try over sauteed apples or alongside a wedge of apple pie or Tarte Tatin. How ever you decide to eat the Salted Butter Caramel Ice Cream is great!

Caramel Praline
1/2 cup (100 gr) granulated sugar
3/4 teaspoon sea salt, such as fleur de sel

1. To make the caramel praline, spread the ½ cup (100 gr) of sugar in an even layer in a medium-sized, unlined heavy duty saucepan: I use a 6 quart/liter pan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.

2. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it – there may be some lumps, which will melt later.) Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn.

3.Sprinkle in the ¾ teaspoon salt without stirring (don’t even pause to scratch your nose), then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.

Ice Cream Custard
2 cups (500 ml) whole milk, divided
1-½ cups (300 gr) granulated sugar
4 tablespoons (60 gr) salted butter
Scant ½ teaspoon sea salt
1 cups (250 ml) heavy cream
5 large egg yolks
¾ teaspoon vanilla extract

1. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.

2. Spread 1-½ cups (300 gr) sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.

3. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup (250 ml) of the milk.

4. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160 to 170 degree F (71 to 77 degree C).

5. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.

6. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

7. While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about ½-inch, or 1 cm). I use a mortar and pestle, although you can make your own kind of music using your hands or a rolling pin.

8. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.

Note: As the ice cream sits, the little bits of caramel may liquefy and get runny and gooey, which is what they’re intended to do.

The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet AccompanimentsThe Perfect Scoop by David Lebovitz
Paperback: 256 pages
Publisher: Ten Speed Press
Language: English
ISBN-10: 158008219X

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Apr 21, 2008

SUMMER BERRY FRIANDS RECIPE

Jenni of I Love Milk and Cookies, shares her Summer Berry Friands recipe. Friands or Financiers are light French tea cake, made of almond flour and beurre noisette (brown butter). Gather some friends over for tea and serve some Summer Berry Friands.

125 g (1/2 cup plus 2 Tablespoons) unsalted butter, diced
1 cup almond meal
1 cup confectioners’ sugar, sifted
3/4 cup all-purpose flour, sifted
1/2 teaspoon baking powder
5 egg whites, lightly beaten
1/2 cup fresh berries (raspberries, blueberries, or strawberries), sliced

1. Preheat oven to 180°C (350°F).

2. Prepare a friand tin or 6 individual dariole molds by lightly brushing them with butter.

3. Melt butter in a saucepan over low heat until golden in color. Set side to cool.

4. Place almond meal, icing sugar, flour and baking powder in a bowl and stir to combine.

5. In a separate bowl, whisk egg whites until foamy. Add the egg whites to the flour mixture and stir to combine.

6. Then add the cooled butter and stir until thoroughly blended.

7. Spoon the mixture into the tin/molds, dropping some berries halfway through. Fill the tins/molds 1.5-cm (1/2-in) from the top. Place a berry on top.

8. Bake for 20 to 25 minutes, until tops are golden brown and springy to touch.

9. Cool for 10 minutes and unmold the friands by tapping the bases lightly a couple of times until they are released. Dust with icing sugar.

Posted on Apr 21, 2008

MICHAEL LAISKONIS

michael-laiskonisMichael Laiskonis was initially trained in visual arts at Wayne State University and started baking professionally, without a formal culinary degree, while in college working in a friend’s bakery. He then moved on to work as both Pastry Chef and Sous Chef under Rick Halberg at Emily’s. In 1997, he joined the critically acclaimed Tribute starting as a line cook for Takashi Yagihashi. He became Tribute’s pastry chef in 1999, where for the next five years he honed his skills as pastry chef. Since 2004 he has been the executive pastry chef at Le Bernardin, 3-Michelin star restaurant, working under Eric Ripert and Maguy Le Coze. Now Laiskonis has found an ideal venue where he can express his interests in the arts, architecture, and science through the alchemy of his innovative dessert-making. In the midst of his busy schedule he still find time to purse his other passions: art, music, film, and photography. Visit Laiskonis’ blog, Notes From the Kitchen.

Laiskonis’ recipe, The Egg, has been featured in the second issue of Desserts Magazine



Posted on Apr 21, 2008

Paulette Macarons

Paulette Macarons, "La Passion du Macaron." For macaron recipes and desserts recipes visit www.dessertsmagazine.com.
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