Many variations of fruit cake exist, such as Trinidad’s black cake, which calls for “feeding” the cake brandy regularly while it matures. At the same time, other recipes call for adding a topping of fruit and nuts, such as Chef Sean Connolly, Creative Director of Food & Beverage and Chef at the Esther restaurant in the QT Auckland hotel. This recipe is extra special because Chef Connolly’s grandmother inspired it. And he first made it for her wedding anniversary at age 10. As you can predict, Esther enjoyed the cake, even though it was decorated in true 10-year-old style. Like his grandmother, you’ll surely approve of Connolly’s recipe below. 

Esther’s Fruit Cake

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★★★★★

5 from 1 review

• Author: Alyssa Holder
• Total Time: 2 hours 20 minutes
• Yield: 2 cakes

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Description

Esther’s Fruit Cake, made with a blend of dried fruit, brandy black treacle, and other ingredients, is a family recipe that will surely impress friends and family during the holidays.

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Ingredients

• 375 g Sultanas (14oz)
• 250g raisins (10 oz)
• 250g currants (10oz)
• 1/2 cup mixed peel
• 3/4 cup cherries
• 1/2 cup dried apricots
• 1 cup brown sugar
• 1/2 cup self-raising flour
• 1/2 tsp baking soda
• 250g butter
• 1/2 cup Brandy
• 1.2 cup water
• 5 eggs, lightly beaten
• 1 Tsp black treacle (can substitute blackstrap molasses)
• 2 tsp orange rind
• 1 tsp lemon rind
• 1 3/4 cup plain flour

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Instructions

1. Preheat your oven to 130°C (265F). 
2. Grease and line two loaf pans with baking parchment.
3. Combine fruit, butter, sugar, brandy, and water in a saucepan. Stir on low heat, without boiling, while the sugar dissolves. Then boil and simmer with the lid on for 10 minutes. Let the pan cool before transferring to a mixing bowl.
4. Add the eggs one at a time, beating well after each addition. 
5. Sift in the flour, treacle baking powder, mixed spice, cinnamon, nutmeg, and salt. Mix until well combined. 
6. Add the mixed dried fruit and brandy/rum to the mixture. Stir until well combined. 
7. Pour the mixture into the prepared pans and smooth the top with a spatula. They place almonds and cherries on top. 
8.  Bake in the preheated oven for 2 to 2 1/2 hours or until a skewer inserted into the center comes out clean. 
9. Once done, remove the cake from the oven and let it cool in the tin for 10 minutes before turning it onto a wire rack to cool completely.

Notes

Note: If you’d like a more boozy cake, soak the dried fruit mixture in dark rum the day before baking for a minimum of 24 hours. The longer it soaks, the more potent the flavor. 

• Prep Time: 20 mins
• Cook Time: 120 mins
• Category: Cake
• Method: Baking
• Cuisine: American

Keywords: Esther's Fruit Cake, Traditional Fruit Cake Recipe, Christmas Fruit Cake, Brandy Infused Fruit Cake, Homemade Fruit Cake, Holiday Baking Ideas, Easy Fruit Cake, Dried Fruit and Nut Cake, Old Fashioned Fruit Cake, Festive Cake Recipes, Rich Fruit Cake, Baking with Dried Fruit, Brandy Fruit Cake, Family Holiday Desserts, Classic Fruit Cake

The post Esther’s Fruit Cake appeared first on Honest Cooking.

I recently got an ice cream maker, and according to the directions, I just add half and half and cream and process. Twenty-five minutes later– Chocolate Ice Cream.

Well, yeah, it was chocolate ice cream. But gritty.

Definitely not Ben and Jerry’s New York Super Fudge Chunk. So with that initial disappointment as my guide, I researched how to make chocolate ice cream and avoid the horrid grittiness. Recipes included ingredients that varied from heavy cream to half and half to whole milk to cream cheese. Sugar was always in the mix with eggs or cornstarch offered as thickeners.

But what explained the “gritty” texture?

According to various experts, the heart of the problem lies with water. There’s water in the milk or half and half. The more water, the grittier the ice cream. Some use sweetened condensed milk or cream cheese to avoid the use of liquid milk products and their dreaded water. With every substitution, there is usually a downside. So, what’s the downside of using cream cheese or sweetened condensed milk? Some reviews criticized these recipes as not really “feeling” like ice cream in their mouths. Or not really melting. Say what now? Ice cream pretty much has to melt.

Then, I ran across David Lebovitz’s recipe for chocolate ice cream and he pretty much followed the standard 5 egg yolk recipe, but added admonitions to keep the water to a minimum. In other words, simmer the milk base and let the water evaporate. Cover the ice cream base after it’s cooled off, then watch for condensation and wipe it off so that it doesn’t end up back in the ice cream. Little steps that add up to some completely wonderful ice cream. I then made a few minor additional alterations. This recipe produces a very rich and intensely chocolate ice cream. Truly amazing.

Making your own ice cream might not be the cheapest alternative out there, but the great thing (in addition to the accomplishment and taste) is that you control the ingredients. You can make it GMO-free or organic. You can use pastured dairy products, which taste amazing.

Additionally, you can omit ingredients that may not be particularly good for you, like emulsifiers. Emulsifiers are added to make commercial mouthfeel “creamier”. You’ve seen them in the best of ice creams: polysorbate 80, soy lecithin, guar gum, and carrageenan are but a few. Recent studies have indicated that these emulsifiers may play a part in metabolic syndrome and increase inflammation by interacting with gut flora.

Lovely, I know. Who doesn’t love a good “gut flora” discussion while making ice cream? The emulsifiers are needed to keep the ice cream smooth during its trip from the factory to the store and your house when temperatures are so variable and melting and refreezing occurs.

When you make your own ice cream, there is no travel time, so no need for emulsifiers.

Get out your ice cream maker and give this a go. I promise you won’t be disappointed and you’ll finally be making ice cream on your terms.

How to Make Homemade Chocolate Ice Cream Without Grittiness

1. Chocolate Cream Preparation:

• In a medium saucepan, warm 1 cup of the heavy cream over moderate heat.
• Gradually whisk in the Dutch-process cocoa powder, ensuring there are no lumps and the cocoa blends seamlessly with the cream.
• Allow the mixture to come to a boil. Then, reduce the heat and let it simmer for about 30 seconds, continuing to whisk to avoid burning.
• Remove the saucepan from heat. Add the finely chopped bittersweet chocolate to the cocoa-cream mixture, stirring consistently until the chocolate is melted and the mixture is smooth.
• Add the remaining 1 cup of heavy cream, mixing well.
• Pour the entire chocolate cream mixture into a large bowl, ensuring you scrape the saucepan to get every drop. Place a mesh strainer over this bowl.

2. Custard Base Creation:

• Without cleaning the saucepan, pour in the whole milk, granulated sugar, and a pinch of salt. Warm over medium-low heat, stirring occasionally until the sugar dissolves.
• In a separate medium bowl, whisk the 5 large egg yolks until smooth.
• To temper the egg yolks, slowly pour the warm milk mixture into the yolks, whisking constantly. This gradual addition prevents the yolks from cooking and turning into scrambled eggs.
• Once the yolks are warmed and thoroughly combined with the milk, pour the mixture back into the saucepan.

3. Custard Cooking and Combination:

• Over medium heat, stir the custard mixture constantly with a heatproof spatula. Make sure to scrape the bottom of the saucepan as you stir.
• Continue stirring until the mixture thickens enough to coat the spatula, which should register around 170°F on an instant-read thermometer.
• Carefully pour the custard mixture through the mesh strainer placed over the bowl with the chocolate cream mixture. Use your spatula to push the custard through the strainer and ensure all elements are combined.
• Stir the custard into the chocolate cream mixture until smooth.
• As the combined mixture starts to cool, stir in the vanilla and chocolate extracts.
• Cover the mixture and place it in the refrigerator. Occasionally check for any condensation and wipe it off from the lid and sides of the container.

4. Chilling and Churning:

• Allow the ice cream mixture to chill thoroughly, which can take up to 8 hours. This ensures the mixture churns perfectly in the ice cream maker.
• Before pouring into the ice cream maker, if the mixture seems too thick, whisk it vigorously to achieve a pourable consistency.
• Finally, churn the ice cream mixture in your ice cream maker following the manufacturer’s instructions.

How to Make the Perfect Homemade Chocolate Ice Cream

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Dawn Myers
• Total Time: 48 minute
• Yield: 1 quart

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Description

Chocolate ice cream doesn’t get any better than when it’s perfected at home. This recipe eliminates the risk for gritty, frozen ice cream.

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Ingredients

Units USM

• 2 cups heavy cream
• 3 tablespoons unsweetened Dutch-process cocoa powder (I used regular cocoa powder)
• 5 ounces bittersweet chocolate (chopped (I used Ghiradelli <g class=”gr_ gr_127 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace” id=”127″ data-gr-id=”127″>bitterwseet</g>))
• 1 cup whole milk
• 3/4 cup granulated sugar
• Pinch of salt
• 5 large egg yolks
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon chocolate extract

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Instructions

1. Chocolate Cream Preparation:

• In a medium saucepan, warm 1 cup of the heavy cream over moderate heat.
• Gradually whisk in the Dutch-process cocoa powder, ensuring there are no lumps and the cocoa blends seamlessly with the cream.
• Allow the mixture to come to a boil. Then, reduce the heat and let it simmer for about 30 seconds, continuing to whisk to avoid burning.
• Remove the saucepan from heat. Add the finely chopped bittersweet chocolate to the cocoa-cream mixture, stirring consistently until the chocolate is melted and the mixture is smooth.
• Add the remaining 1 cup of heavy cream, mixing well.
• Pour the entire chocolate cream mixture into a large bowl, ensuring you scrape the saucepan to get every drop. Place a mesh strainer over this bowl.

2. Custard Base Creation:

• Without cleaning the saucepan, pour in the whole milk, granulated sugar, and a pinch of salt. Warm over medium-low heat, stirring occasionally until the sugar dissolves.
• In a separate medium bowl, whisk the 5 large egg yolks until smooth.
• To temper the egg yolks, slowly pour the warm milk mixture into the yolks, whisking constantly. This gradual addition prevents the yolks from cooking and turning into scrambled eggs.
• Once the yolks are warmed and thoroughly combined with the milk, pour the mixture back into the saucepan.

3. Custard Cooking and Combination:

• Over medium heat, stir the custard mixture constantly with a heatproof spatula. Make sure to scrape the bottom of the saucepan as you stir.
• Continue stirring until the mixture thickens enough to coat the spatula, which should register around 170°F on an instant-read thermometer.
• Carefully pour the custard mixture through the mesh strainer placed over the bowl with the chocolate cream mixture. Use your spatula to push the custard through the strainer and ensure all elements are combined.
• Stir the custard into the chocolate cream mixture until smooth.
• As the combined mixture starts to cool, stir in the vanilla and chocolate extracts.
• Cover the mixture and place it in the refrigerator. Occasionally check for any condensation and wipe it off from the lid and sides of the container.

4. Chilling and Churning:

• Allow the ice cream mixture to chill thoroughly, which can take up to 8 hours. This ensures the flavors meld and the mixture churns perfectly in the ice cream maker.
• Before pouring into the ice cream maker, if the mixture seems too thick, whisk it vigorously to achieve a pourable consistency.
• Finally, churn the ice cream mixture in your ice cream maker following the manufacturer’s instructions.

• Prep Time: 30 mins
• Chilling Time: 8 hrs
• Cook Time: 30 mins
• Category: Dessert
• Method: Freezing
• Cuisine: American

Keywords: ice cream, homemade ice cream, italian, dessert, chocolate, cocoa, decadent

The post The Perfect Homemade Chocolate Ice Cream appeared first on Honest Cooking.

The Lake Como region is comprised of several small villages all perched on hillsides, each more glamorous than the next. While mansions pop up around every corner, every village seems to have their trattoria or espresso bar that predates almost every home in the neighborhood. There’s also something about Italians in a cafe that’s just so welcoming. There are no inhibitions, no barriers, only warm people who just want to get to know you. People that are proud you’ve travelled such a long way to visit them. I had asked a few of the locals what dessert was traditional to Lake Como.

The answer was a resounding frittelle di mele, an apple fritter. I admit, I was surprised that such a simple dessert was what the locals chose as Lake Como specialties. However, I was told that unlike other countries in Europe, the apple really isn’t a staple of Italian cuisine. Apples can really only be found in Northern Italy.

The frittelle di mele here, unlike the ones I’m accustomed to in North America are made from a yeasted dough, and use the entire apple ring instead of chunks. The result is a fritter that isn’t greasy, and really tastes of apple rather than batter. The outside is still crispy, but light and pillowy on the inside, much like you would find in a donut.

STEP BY STEP GUIDE TO MAKING FRITELLE DI MELE – ITALIAN APPLE FRITTERS

1. Yeast Activation:

• Start by warming the water; it should be warm to the touch but not hot. This is crucial as extremely hot water can kill the yeast.
• In a medium-sized mixing bowl, dissolve the dry active yeast in the warm water. Stir gently and let it sit for a few minutes. This allows the yeast to activate and become frothy, which will make the fritters light and fluffy.

2. Prepare the Batter:

• To the yeast mixture, add the all-purpose flour, sugar, and a pinch of salt.
• Add in the egg yolk. The yolk provides richness to the batter.
• Mix in the grappa, an Italian grape-based brandy, which imparts a distinct flavor to the fritters.
• Mix these ingredients until you have a smooth batter. Ensure there are no lumps.
• Cover the bowl with a clean cloth and let the batter rest for about 15-20 minutes. This resting time allows the yeast to work its magic, creating a light and airy batter.

3. Preparing the Apples:

• While the batter rests, peel the apples and remove the cores.
• Slice them into thin, even rings. This ensures they cook evenly in the hot oil.

4. Frying Setup:

• In a frying pan, pour in the vegetable oil. Ensure the pan is deep enough to allow the fritters to float without touching the bottom.
• Heat the oil over medium heat. To check if it’s ready, drop a tiny amount of batter into the oil. If it sizzles and floats to the surface immediately, the oil is at the right temperature.

5. Frying the Fritters:

• Dip the apple rings into the batter, ensuring both sides are evenly coated.
• Carefully place the coated apple rings into the hot oil.
• Fry each side until it achieves a golden-brown color. This usually takes a few minutes per side.
• Ensure you don’t overcrowd the pan, which can cause the fritters to stick together and reduce the oil temperature.
• Once done, use a slotted spoon to remove the fritters. Place them on a plate lined with paper towels to absorb any excess oil.

6. Sugary Finish:

• While the fritters are still warm, sprinkle or toss them in granulated or powdered sugar. This gives them a sweet, crystalline finish.

7. Serving:

• Serve the Fritelle di Mele immediately while they’re still warm. This ensures you experience the perfect contrast of the crisp exterior and soft, juicy apple interior.

Fritelle di Mele – Italian Apple Fritters

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★★★★★

5 from 1 review

• Author: Michelle Rose
• Total Time: 20 minutes
• Yield: 6 servings

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Description

This Italian take on an apple fritter, made with whole apple rings, is a traditional treat in the Northern Italian retreat of Lake Como.

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Ingredients

Units USM

• 1 tbsp dry active yeast
• 1.5 cups (350 ml) warm water
• 1 cup (125 g) all purpose flour
• 1 tbsp sugar
• pinch of salt
• 1 egg yolk
• 2 cups (500 ml) vegetable oil
• 3 apples
• 1 tsp grappa
• granulated or powdered sugar for dusting

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Instructions

 

1. Yeast Activation:

• Start by warming the water; it should be warm to the touch but not hot. This is crucial as extremely hot water can kill the yeast.
• In a medium-sized mixing bowl, dissolve the dry active yeast in the warm water. Stir gently and let it sit for a few minutes. This allows the yeast to activate and become frothy, which will make the fritters light and fluffy.

2. Prepare the Batter:

• To the yeast mixture, add the all-purpose flour, sugar, and a pinch of salt.
• Add in the egg yolk. The yolk provides richness to the batter.
• Mix in the grappa, an Italian grape-based brandy, which imparts a distinct flavor to the fritters.
• Mix these ingredients until you have a smooth batter. Ensure there are no lumps.
• Cover the bowl with a clean cloth and let the batter rest for about 15-20 minutes. This resting time allows the yeast to work its magic, creating a light and airy batter.

3. Preparing the Apples:

• While the batter rests, peel the apples and remove the cores.
• Slice them into thin, even rings. This ensures they cook evenly in the hot oil.

4. Frying Setup:

• In a frying pan, pour in the vegetable oil. Ensure the pan is deep enough to allow the fritters to float without touching the bottom.
• Heat the oil over medium heat. To check if it’s ready, drop a tiny amount of batter into the oil. If it sizzles and floats to the surface immediately, the oil is at the right temperature.

5. Frying the Fritters:

• Dip the apple rings into the batter, ensuring both sides are evenly coated.
• Carefully place the coated apple rings into the hot oil.
• Fry each side until it achieves a golden-brown color. This usually takes a few minutes per side.
• Ensure you don’t overcrowd the pan, which can cause the fritters to stick together and reduce the oil temperature.
• Once done, use a slotted spoon to remove the fritters. Place them on a plate lined with paper towels to absorb any excess oil.

6. Sugary Finish:

• While the fritters are still warm, sprinkle or toss them in granulated sugar. This gives them a sweet, crystalline finish.

7. Serving:

• • Serve the Fritelle di Mele immediately while they’re still warm. This ensures you experience the perfect contrast of the crisp exterior and soft, juicy apple interior.

• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Keywords: italian, dessert, sweets, apples, fritters, donuts, comfort food, italian food, italian desserts

The post Fritelle di Mele – Italian Apple Fritters appeared first on Honest Cooking.

Tiramisu is Italy’s gift to dessert lovers worldwide. Originally from the Veneto region, this awesome treat translates to “pick me up” – a nod to its blend of coffee-soaked ladyfingers layered with a rich mascarpone mixture. The beauty of Tiramisu lies in its simplicity. While the components are few, when they come together, they create a virtual explosion of flavors – bitter from the coffee, sweet and creamy from the mascarpone, and a cocoa powder finish that leaves a deep, chocolaty aftertaste. It’s no wonder that this dessert has found its way to the hearts (and tables) of many.

Nutella, that iconic creamy spread, is a delightful blend of hazelnuts and chocolate. Also born in Italy, it’s become a global sensation, adding more than a touch of indulgence to breakfasts and snacks. Its smooth texture and rich taste can elevate a simple toast or be the star ingredient in many desserts.

You see where we’re going with this? Yup.

Nutella Tiramisu.

Combining Nutella with Tiramisu is sheer brilliance, if we may say so ourselves (and since this is our website, we MAY). It’s a marriage of Italy’s iconic culinary heritage, blending the classic creamy layers of Tiramisu with the irresistible hazelnut-chocolate charm of Nutella. We should get a Nobel price for desserts for this one.

Step-by-Step Guide

Preparing the Ladyfingers:

Set the Stage: Preheat your oven to 400°F (200°C). Grab two baking trays, line them with parchment paper, and lightly grease with butter or oil.

Whip Egg Whites: In a stand mixer with a whisk attachment, beat the egg whites until soft peaks form. Slowly sprinkle in 2 tablespoons of sugar, and continue beating until you achieve stiff peaks.

Beat Yolks: Transfer the whipped whites to another bowl. Add egg yolks and 2/3 cup sugar to the mixer bowl, and beat until the mixture is light in color and frothy. Now, mix in the vanilla extract, salt, baking powder, and almond extract (if using).

Combine Mixtures: Carefully fold the beaten egg whites into the yolk mixture using a rubber spatula. Once it’s mostly combined, sift in the flour and fold until you achieve a smooth batter.

Pipe and Bake: Equip a piping bag with a 1/2-inch round tip and fill it with the batter. Pipe out 4 1/2-inch long ladyfingers on your prepared trays, leaving about a 1/2-inch space between each. Dust them with powdered sugar and bake for 10-12 minutes or until lightly browned. Once baked, set them aside to cool.

Building the Tiramisu:

Yolk Mixture: Using the same mixer bowl (no need to wash it), combine the egg yolks and sugar, beating until the mixture turns light. Introduce the mascarpone, salt, and vanilla, and beat until everything melds into a creamy blend.

Divide and Conquer: Pour out about half (1 1/2 cups) of the mascarpone mixture into another bowl. To the remaining mixture in the mixer, add Nutella. Beat again until you have a smooth, chocolatey cream.

Dip & Layer: Choose your vessel: a trifle dish, 13×9 pan, or individual glasses. In a separate bowl, mix together the coffee and Kahlúa. Dip each ladyfinger into this mixture briefly, ensuring they’re soaked but not soggy.

Assemble: Start your layers with the coffee-soaked ladyfingers. Follow this with a layer of the plain mascarpone cream, then the Nutella-infused cream. Finish off with a light dusting of cocoa powder.

Repeat: Continue layering in the same order until you fill your chosen vessel.

Chill & Serve: For the best flavor melding, let your Tiramisu sit in the fridge for a few hours before serving. This allows the flavors to deepen and the layers to set.

Nutella Tiramisu

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★★★★★

5 from 1 review

• Author: Tori Cooper
• Yield: 0 about 6 to 8 servings with extra lady fingers

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Description

A traditional tiramisu recipe layered with a chocolate-hazelnut Nutella cream is a delicious take on the classic dessert.

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Ingredients

Units USM

Tiramisu

• 12 – 18 ladyfingers (packaged or recipe follows)
• 1 cup mascarpone cheese *see note
• 3 egg yolks
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup Nutella
• 1/2 cup strong black coffee
• 2 tablespoons Kahlúa
• cocoa powder for dusting tops

Lady Finger Cookies:

• 4 egg whites
• 2 tablespoons sugar
• 4 egg yolks
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract (optional)
• 1/2 teaspoon baking powder
• 1 cup flour
• powdered sugar for dusting
• butter or oil for pans

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Instructions

Lady Fingers

1. Preheat the oven to 400 degrees F (200 C) then line 2 baking trays with parchment and grease with butter or oil. Place egg whites in the bowl of a stand mixer with whisk attachment and beat until soft peaks form, Slowly add in 2 tablespoons of sugar and continue beating until stiff peaks form.
2. Scrape whites into a separate medium bowl and add yolks and 2/3 cup sugar to mixer bowl. Beat until light in color and frothy. Add extracts, salt, and baking powder and mix well.
3. Fold in egg white mixture with a rubber spatula until mostly mixed, then sift in flour and continue folds until evenly combined.
4. Fit a piping bag with a 1/2 inch round tip and fill with mixture. Pipe into 4 1/2 inch lady fingers, about 1/2 inch apart on trays. Dust with powdered sugar and bake for 10 to 12 minutes or until lightly browned on the outside. Remove and cool.

Tiramisu:

1. Combine yolks and sugar in the bowl of a stand mixer (no need to wash after lady fingers) and beat until light in color. Add mascarpone, salt, and vanilla and beat until smooth. You should have about 3 cups, so take 1 1/2 cups out and add nutella to the remaining mix and beat until creamy smooth.
2. You can make this in a trifle dish, 13×9 pan, or individual glasses. Mix coffee and Kahlúa in a small bowl and dip lady fingers as you add them. Layer coffee dipped lady fingers, then white cream, then nutella cream, then a dusting of cocoa and repeat layers until dish or glasses are full.

Notes

If you can’t find macarpone you can replace it with: 2/3 cup softened cream cheese, 1/3 cup heavy whipping cream, and 2 tablespoons sour cream, beaten together until smooth

• Category: Dessert, Dolci
• Cuisine: Italian-Inspired

The post Nutella Tiramisu – A Marriage of Two Italian Icons appeared first on Honest Cooking.

There is something magical about the fusion of fresh summer fruits in a refreshing dessert. That definitely goes for this delicious nectarine gelato, swirled with homemade raspberry syrup, a summer treat that celebrates the bounty of the summer months. The beauty of this recipe isn’t just how awesomely tasty it is, but also how easy it is to make: no need for an ice cream maker; just a handful of ripe summer fruits, a bit of preparation, and a few minutes with the hand mixer.

In this version the recipe calls for ripe nectarines and the tart freshness of raspberries. However, the beauty of summer is its abundance of sweet, juicy fruits, and this recipe is an excellent base for additional exploration and creativity. Substitute peaches, plums or apricots for the nectarine base, or opt for strawberries, cherries or blackberries for the syrup. The possibilities are as endless as the summer days, and the resultant variations are sure to make this gelato a personalized household favorite.

You can prepare the fruit a couple of days ahead of time and keep it refrigerated until the craving for a frosty treat strikes. And should you happen to own an ice cream machine, feel free to utilize it – though it’s by no means a prerequisite.

HOW TO MAKE NO-CHURN SUMMER GELATO

Raspberry Syrup Preparation

Begin by placing 250g of raspberries and 50g of granulated sugar in a heavy-based saucepan. Over medium-low heat, stir the ingredients until the raspberries fully break down, and the mixture reaches a simmering point. This should take around 5 minutes.

Strain and Cool the Raspberry Syrup

Once your raspberry and sugar mixture has reduced to a syrup-like consistency, strain it through a mesh strainer, pressing the remaining pulp to extract as much liquid as possible. Set the syrup aside to cool to room temperature. Expect to yield approximately half a cup of syrup. Once cooled, transfer it into a storage container and refrigerate until ready for use.

Prepare and Cook the Nectarines

Now, turn your attention to the nectarines. Begin by peeling them and removing the stones. Dice the nectarine flesh and place it in a small, heavy-based saucepan over medium-low heat. Let the nectarine pieces gently cook until they start to break down, which should take about 5 minutes.

Puree the Nectarines

After the nectarines have cooked, take them off the heat and puree them using a food processor, stick blender, or a fork if they’re soft enough. Once pureed, set the mixture aside to cool, then refrigerate until you’re ready to use it.

Beat the Cream

Next, you’ll want to beat the whole cream. Using a mixer, beat the cream on medium-high speed until it becomes thick and fluffy, but avoid overbeating it to the texture of whipped cream. This should take about 3-4 minutes.

Add Condensed Milk and Vanilla

To your cream, add one can of chilled, sweetened condensed milk and a teaspoon of vanilla extract. Continue beating the mixture until very soft peaks form when the whisk is lifted, creating a thick, mousse-like consistency.

Incorporate the Nectarine Pulp

At this stage, add the chilled nectarine pulp to your cream mixture. Beat the mixture very briefly just to combine these elements.

Pour and Swirl in Raspberry Syrup

Pour your nectarine-cream mixture into a container. As you pour, gradually introduce the chilled raspberry syrup, swirling it through the mixture using the flat of a butter knife to create beautiful, marbled patterns.

Freeze

Finally, seal the container tightly and place it in the freezer. For the gelato to set properly, freeze it for a minimum of 6 hours or, ideally, overnight. Now, you’re all set to enjoy your no-churn summer gelato

No-Churn Summer Gelato

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★★★★★

5 from 2 reviews

• Author: Rachael Hooper
• Total Time: 6 hours 30 minutes
• Yield: 3 pints

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Description

A luxuriously smooth nectarine gelato artfully swirled with a vibrant homemade raspberry syrup, creating a fail-safe summertime treat that requires no ice cream maker.

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Ingredients

Units MUS

• 500 ml (2 cups or 16 fl oz) whole cream
• 1 x 397g (14 oz can) sweetened condensed milk, chilled
• 1 tsp vanilla extract
• 4 ripe nectarines
• 250 g (about 1/2 pound) raspberries
• 50 g (4 Tbsp) granulated sugar

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Instructions

1. Stir together raspberries and sugar in a heavy-based saucepan over medium-low heat. Stir until raspberries break down completely and mixture comes to a simmer, about 5 minutes.
2. Strain through a mesh strainer, squashing any remaining pulp to get the liquid out, and set syrup aside to cool to room temperature. You should have about half a cup of syrup. Transfer to a container and refrigerate until ready to use.
3. Peel the nectarines and remove the stones, dice the flesh then place in a small, heavy-based saucepan over medium-low heat. Cook gently just until starting to break down, about 5 minutes, then remove from heat and puree in a food processor, with a stick blender or just mash with a fork if soft enough. Set aside to cool, then refrigerate until ready to use.
4. Beat the cream on medium-high speed until thick and fluffy, but not to the texture of whipped cream, 3 – 4 minutes. Be careful not to overbeat.
5. Add the condensed milk and vanilla and beat just until very soft peaks form when the whisk is lifted – it should have a thick, mousse-like consistency.
6. Add the nectarine pulp and beat very briefly to combine.
7. Pour mixture into a container, then slowly pour in raspberry syrup as you swirl it through with the flat of a butter knife.
8. Seal the container tightly and freeze for at least 6 hours or overnight.

• Prep Time: 20 mins
• Freezing Time: 6 hours
• Cook Time: 10 mins
• Category: Dessert, Gelato, Ice Cream
• Method: Freezing
• Cuisine: Italian

Keywords: gelato, italian, italian food, ice cream, no churn, summer dessert, frozen treats, nectarine, summer fruit, fruit

The post No-Churn Summer Gelato appeared first on Honest Cooking.

The parties and showers thrown by my aunties are legendary; the food goes on for miles and the decor is nothing short of a Hollywood film set. It was this standard I had in mind when my husband and I set out to create this Sparkling Wine-Soaked Strawberry Shortcake.

My husband baked up an incredible shortcake, with a great fluffy texture that is not too sweet. We bought some plump, juicy strawberries from the farmers’ market, and he marinated them in a bit of sugar and wine to make them even more delectable. We served this wine-soaked shortcake with some fresh whipped cream and a sprig of fresh mint.

Sparkling Wine-Soaked Strawberry Shortcake goes great with a glass of sparkling rosé, and it is definitely worthy of a special celebration. It is pretty enough to be served at bridal shower, and simple enough to top off a weeknight meal. This one will surely pass the test in my family; I only hope that it will make my momma and my aunties proud. I certainly learned from the best.

Sparkling Rosé Soaked Strawberry Shortcake

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★★★★★

5 from 2 reviews

• Author: Superman Cooks
• Total Time: 1 hour 50 minutes
• Yield: 8 servings

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Description

A light summer dessert of shortcake and strawberries is soaked in a sparkling rosé wine for even fruitier fun flavor.

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Ingredients

For the Cake:

• 2 sticks of unsalted butter (chilled)
• 3 large eggs
• 3 additional egg yolks
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 C sugar
• 1 3/4 C cake flour

For the Topping:

• 2 pPints fresh strawberries (cleaned and cut)
• 1 C Casal Garcia sparkling rose
• 1/4 C sugar
• 1 pint heavy cream
• mint leaves

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Instructions

1. In a large mixing bowl, cut butter up into pieces and allow to sit at room temperature for 20 minutes.
2. In a separate bowl, mix eggs, yolks and vanilla until well-combined.
3. Preheat oven to 325 degrees and make sure rack is placed in middle of oven.
4. Grease and flour a 9×5 loaf pan.
5. Using a mixer set to high, beat butter until creamy, about 2-3 minutes.
6. Continue mixing on medium while slowly adding sugar and mix for 1 minute.
7. Increase speed to high again and continue to mix until light and fluffy, about 5 minutes.
8. Reduce speed to medium again and slowly add egg mixture until fully incorporated.
9. Mix now on high for 3 minutes,
10. Sift flour over mixture in 3-4 step: while folding flour into batter, using spatula until all flour is folded in.
11. Pour mix into prepared pan and smooth top.
12. Bake until golden brown and toothpick comes out clean, about an hour and 10 minutes.
13. Remove from oven and allow to cool on wire rack for 15 minutes before removing from pan.
14. Allow to cool completely for at least 1 hour and 30 minutes.
15. To prepare topping:
16. In a medium-sized bowl, add sparkling wine and sugar and mix until all sugar has dissolved.
17. Add strawberries and refrigerate for at least 30 minutes.
18. In a medium bowl, add heavy cream and mix with hand mixer for 4-6 minutes until cream forms medium peaks:
19. To assemble the plate:
20. Slice cake and lay on plate. Spoon 2 Tbsp of juice from strawberry mixture onto each slice of cake and allow the cake to absorb liquid.
21. Top with sliced strawberries and whipped cream and garnish with mint leaves.

• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Keywords: cake, shortcake, rose, sparkling wine, adult

The post Sparkling Rosé Soaked Strawberry Shortcake appeared first on Honest Cooking.

In the quest to find a new dessert that combines distinct flavors, we turn to a recipe that brings together chocolate, chili, and lime in a novel way.

The mix of sweet and spicy is perhaps not exactly traditional in the world of desserts, but it is delicious. Chili and lime, often paired in savory dishes, also work well in sweet recipes. The chili of choice here is cayenne pepper, known for its spicy yet flavorful taste. Lime, on the other hand, brings a slight tanginess to the cookies, blending well with the chili and the rich, buttery texture of the shortbread.

Adding to the deliciousness, these cookies are dunked in chocolate. Dark chocolate, ideally with at least 74% cocoa keeps the sweetness in check, but if you prefer a slightly sweeter taste, white chocolate also works. For an extra touch of flavor, consider sprinkling some additional lime zest on top.

Oh, did we mention these are dead simple to make? With basic kitchen tools – a mixing bowl and a wooden spoon – anyone (ANYONE!) can prepare these cookies. The key is to avoid overworking the dough to maintain its tender texture.

The secret to the crumbly texture of shortbread cookies is a high butter-to-flour ratio. In this case, a slightly over 1:2 ratio (115g of butter to 215g of flour) works best, creating a cookie that doesn’t spread while baking, but still offers a crumbly, melt-in-your-mouth experience.

There are two important considerations for this recipe.
– First: the quality of butter matters. Since butter significantly influences the flavor, opt for the best you can afford.
– Second: the dough is crumbly, but don’t be put off by this. Once you start rolling it out, it will come together and keep its shape perfectly while baking.

Chocolate Dipped Chili and Lime Shortbread Cookies

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Michelle McVeigh
• Total Time: 30 minutes
• Yield: 12 cookies

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Description

These shortbread cookies offer the crumbly texture that shortbread is known for, with a delicious addition of spicy cayenne pepper and a hint of lime zest.

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Ingredients

Units MUS

For the shortbread:

• 115 g good quality butter (unsalted and softened to room temperature)
• 70 g caster sugar (superfine granulated)
• 215 g plain flour (AP, plus extra for dusting))
• pinch of salt
• 1/4 tsp cayenne chili powder
• 1/2 tsp lime zest
• 1 tbsp lime juice (about half a lime)

For the chocolate dip and garnish:

• 150 g dark chocolate (or chocolate of your choice)
• 1 tsp very fine grated lime zest

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Instructions

1. Put the butter and sugar in a mixing bowl, and beat until fluffy. You can do this part with a mixer if you like, or just use your wooden spoon.
2. Add the flour, salt, cayenne, lime zest and juice. Beat with a wooden spoon until combined.
3. Turn dough out onto a lightly floured surface, and gently form into a ball, it will be very crumbly, that is what you want! Flatten to a disc and wrap in plastic wrap, chill in the fridge for 30 minutes.
4. Line two baking sheets parchment paper.
5. Remove dough from fridge and roll out to about 5mm thick. Use a 2″-3″ cutter to cut out circles, place on prepared baking sheets. They won’t spread so you can put them fairly close together.
6. Prick tops with the tines of a fork (three or four times should do it. Chill cookies in the fridge for another 30-60 minutes.
7. Heat oven to 180C/350F. Bake chilled cookies for 13-15 minutes, until a light golden brown.
8. Leave to cool completely on a wire rack.
9. Melt your chosen chocolate in the microwave in 30 second intervals, stirring in between. Or in a double boiler.
10. Dip one half of each cookie into the chocolate, while it’s still wet sprinkle some lime zest on top.
11. Chill for 10 minutes to let the chocolate set, if you can wait!

Notes

Use the best quality butter for the best taste.

The dough is very crumbly, but it will come together as you roll it.

Store in an airtight container for 3-5 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

The post Chocolate Dipped Chili and Lime Shortbread Cookies appeared first on Honest Cooking.

Why light a sweet scented candle in your place when you can have the real thing going on in your kitchen? With only five ingredients and an easy recipe, you’ll have more than three dozen cookies in a jiffy! Today, fill your home with the warm aromas of cookies baking in the oven, pour a glass of milk, and get cozy.

Sea Salt Peanut Butter Cookies

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Honest Cooking
• Total Time: 20 minutes
• Yield: 30 cookies

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With only five ingredients and about 20 minutes to spare, you can fill your house with the delicious aroma of these salted peanut butter cookies.

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Ingredients

Units USM

• 2 cups packed light brown sugar
• 2 large eggs (at room temperature)
• 1 teaspoon pure vanilla extract
• 2 cups creamy peanut butter
• 1 tablespoon sea salt (for garnish (optional))

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Instructions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. In a bowl, whisk together the brown sugar and eggs, then whisk in the vanilla.
3. With a wooden spoon, stir in the peanut butter until a thick and creamy batter forms; it is ready when no plain peanut butter can be seen and all the ingredients are incorporated.
4. With a tablespoon-size cookie scoop or spoon, form 1-tablespoon dough balls and place them on the prepared cookie sheets. Bake for 10 minutes, or until the edges are slightly browned (it’s okay if they crack). Remove from the oven, sprinkle a little sea salt over the cookies, and pat down slightly with the back of a flat spatula. Allow to cool for 10 minutes before transferring to a wire cooling rack.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: baking
• Cuisine: American

Keywords: cookies, peanut butter, cake, sea salt, baking

The post Sea Salt Peanut Butter Cookies appeared first on Honest Cooking.

What binds the likes of eclairs, fruit tarts, Napoleons, cakes, cannolis, and a spectrum of pies together? The answer is a meticulously made, silky smooth pastry cream. This custard-based delight not only plays a crucial role in an assortment of sweet creations, but also stands out with its own delicious decadence.

Creating pastry cream is surprisingly straightforward, in spite of what most people think. And while it does share some qualities with the likes of crème anglaise, a notorious custard known to lapse into a scramble without careful monitoring, the inclusion of starch in pastry cream serves as a failsafe, ensuring a consistently smooth texture.

I embarked on my journey to master the craft of pastry cream several years ago. It began on a whimsical trip to Jamaica for my brother’s wedding, where I was captivated by an assortment of delightful, fresh fruit tarts. Every day, my anticipation for these tropical treats swelled.

Half a year later, our families reconvened to relive the memories from our vacation. I found myself in the role of the tart artisan (tartisan?), a role I had no prior experience in. Driven by a sense of culinary curiosity, I conducted online research and explored cookbook aisles at my local bookstore. I was drawn to Ina Garten’s “Barefoot in Paris,” captivated by a recipe for tarts accompanied by a captivating photograph.

In my first attempt at creating the pastry cream, I stirred and whisked with fervor, navigating the sultry August heat in my compact condo. Despite my efforts, the cream didn’t thicken to my expectation. It held a pleasant taste, yet its texture was off the mark. Undeterred, I packed up my creations and set off on a journey to my parents’ house.

When I revisited the world of pastry cream, I sought the wisdom of Julia Child, the revered matriarch of French cuisine in the United States. She advocated for the use of flour as a thickening agent. While this method offered the desired thickness, the dominant flavor of flour was less than ideal. Through experimentation, I discovered that a blend of cornstarch and flour yielded an exquisite balance of flavor and consistency.

Next, I ventured into the realm of sugar content and found that a subtle reduction still led to delicious results. More significant than the sugar, in my opinion, was the inclusion of vanilla. For special events, I indulge in the luxury of using real vanilla bean seeds for an intensified flavor. This fragrant addition accentuates the sweetness more than any extra sugar could.

To me, the true charm of pastry cream lies in how versatile it is. It effortlessly finds a home in a broad range of desserts, adding a touch of elegance to each. However, I must admit, my personal favorite way to enjoy this delicacy is in its simplest form – served in a custard cup adorned with a sprinkle of fresh berries and a garnish of mint. A true testament to the elegance of simplicity.

How to Make Perfect Pastry Cream

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Honest Cooking
• Total Time: 30 minutes
• Yield: 2 cups

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Master the art of that perfect, delicious, elegant pastry cream.

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Ingredients

Units USM

• 1 1/2 cups (355 mL) whole milk
• 5 large egg yolks (at room temperature)
• 1/2 cup + 2 tablespoons (130 grams) granulated sugar
• 1/2 vanilla bean, cut in half length-wise, seeds scraped*
• 2 tablespoons (10 grams) cornstarch
• 1 tablespoon (7 grams) flour
• 1 tablespoon (15 mL) Grand Marnier
• 1 tablespoon (15 grams) unsalted butter
• pinch of salt

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Instructions

• Heat milk in a small saucepan with the vanilla bean and seeds over medium-high heat until it’s just before the boiling point. You’ll see a skin form on the top of the liquid, and the milk will appear to “dance” underneath the surface. Remove from heat.
• Meanwhile, combine egg yolks and sugar in a mixing bowl. With electric mixer (use paddle attachment if using a stand mixer), beat on medium-high speed until the eggs are thick and pale, and fall back on themselves in a ribbon, about four or five minutes. Reduce speed to low and add cornstarch, flour, and salt.
• With mixer on low, slowly pour in a little scalded milk. Continue pouring adding milk slowly, to raise the temperature of the eggs. When mixed, transfer to a large saucepan and heat over medium-low heat. Stir constantly with a wooden spoon until the mixture thickens. Don’t worry if it appears to curdle, simply switch to a whisk and it will come together again.
• Remove from heat. Add butter, Grand Marnier, and vanilla; whisk to combine. Pour cream through a sieve into a medium-sized bowl. Press plastic wrap directly on the surface of the cream, refrigerate until cool. (For faster cooling, place bowl in a larger bowl filled with ice water.)

Notes

*Can substitute 2 teaspoons of vanilla extract for the vanilla bean. Add the extract at the end, off heat.

• Prep Time: 10
• Cook Time: 20 mins
• Category: Dessert
• Cuisine: French

Keywords: custard, pastry, pastry cream, dessert, cake, pastries, vanilla

The post How to Make Perfect Pastry Cream appeared first on Honest Cooking.

Tart, sweet, jammy, buttery, crumbly – yes please! This recipe is simple to make and it easily feeds a crowd, which makes it a dinner party favorite. For context, a crisp is a baked dessert of fruit that’s tossed with sugar and topped with a topping of butter, flour, sugar, and rolled oats.

Here, tart rhubarb and sweet strawberries bake until almost jammy under the crumbly, buttery topping, which crisps up beautifully when baked, hence the name. Serve with your favorite vanilla ice cream and you’ll be a hero!

Rhubarb and Strawberry Crisp

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Total Time: 1 hour
• Yield: 6 servings

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Crisps come together really easily and they’re super forgiving, which makes them an ideal dessert to make regardless of your confidence in the kitchen.

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Ingredients

FILLING

• 4 cups sliced strawberries
• 4 cups sliced rhubarb
• 1 1/4 cups granulated sugar
• 3 tbsp cornstarch
• 1/4 tsp kosher salt

CRISP TOPPING

• 3/4 cups rolled oats
• 3/4 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 pich kosher salt
• 8 tbsp unsalted butter, room temp

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Instructions

FOR THE FILLING

1. Preheat oven to 375* F
2. While the oven preheats, combine strawberries, rhubarb, sugar, cornstarch, and salt in large mixing bowl. Let mixture sit while oven preheats to macerate the fruit (this will become super jammy while it bakes)

FOR THE CRISP TOPPING

1. Make the crisp topping by mixing rolled oats, flour, sugar, and salt in bowl. Work in the butter with your fingers, a fork, or pastry cutter, until combined. The mixture should be a combination of large pieces and coarse crubmly bits.

ASSEMBLE AND BAKE

1. Transfer strawberry rhubarb mixture to a large baking dish that's at least 2 quarts, top with the crisp mixture, and bake for 40-45 minutes, or until topping is crisp and slightly golden brown.
2. Let cool for about 15 minutes to let it set, and serve.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: crisp, Dessert, fruit, pies
• Cuisine: American, American-Italian

Keywords: crisp, dessert, pie, strawberry

The post Rhubarb and Strawberry Crisp appeared first on Honest Cooking.

Author Sybille van Kempen spearheads the monthly farm series cookbook. Renowned for her role at Loaves and Fishes food store in Sagaponack, the Bridgehampton Inn and Restaurant, and the Loaves and Fishes Cookshop in Bridgehampton. For over 40 years, she’s served the Hamptons community by delivering smiles through her indulgent food and her passion for farm-to-table service.

Her new farm-to-table cookbooks titled the Loaves and Fishes Farm Series highlights local farm families on Long Island, their finest produce and the freshest ingredients. Her goal is to celebrate local farmers and encourage families to unite around the table at home with mouthwatering dishes made with love.

In the Loaves and Fishes Farm Series, you glimpse behind the scenes farm life and the harvests each farm produces. The Halsey Farm and Nursery entices us with its products for September. In contrast, in October, apples, and pumpkins roll in from The Milk Pail & Halsey Orchard. When November comes around, local farm Mecox Bay Dairy delivers exceptional ingredients to make your Thanksgiving feast standout.

It’s hard to decide which single recipe to recreate from the cookbook as all the options sound intriguing. For example, the cookbook features the Duck Pear Stew, Apple Cider doughnuts, Country Sausage Gravy & Cajun Fried Turkey. It’s a hard decision to make.

After long deliberation, I choose a classic. A meal everyone would love to eat, especially when the season changes and every step you take echoes with crunches of fallen leaves. This recipe is also known as the classic Autumn scent. When you bake it, the air becomes aromatic and robust, as if you’d stroll into a pie shop. Have you figured it out yet?

The classic, the crucial Thanksgiving closer. THE PUMPKIN PIE. Be prepared as you start to bake; every inhale will tease your senses. It’ll cause you to drool as your stomach waits for a farm-to-table delight. Before you get started, notes from Licia Kassim Householder, the series co-author:

“This pie is a staple on any Thanksgiving table, but the addition of the brown sugar meringue takes this classic to another level with an added touch of elegance and flavor. For the meringue, make sure to whip the whites to soft peaks before slowly adding the brown sugar, to make a stiff and shiny meringue.”

Pumpkin Pie with Brown Sugar Meringue

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• Author: By Sybille van Kempen with Licia Kassim Householder

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From the Loaves & Fishes Farm Series Cookbook: Mecox Bay Dairy Makes one 9-inch pie

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Ingredients

PÀTE BRISÉE

• 1 1/4 cups all-purpose flour (plus more for kneading)
• 1/2 teaspoon kosher salt
• 5 ounces 10 tablespoons cold salted butter, cubed
• 3–4 tablespoons ice water

PUMPKIN PIE FILLING

• 1 1/2 cups pumpkin purée
• 1/2 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 3/4 cup plus 1 tablespoon heavy cream
• 1/2 cup whole milk
• 1 large egg
• 1 large egg yolk

BROWN SUGAR MERINGUE

• 3 large egg whites
• Pinch kosher salt
• Pinch cream of tartar
• 1/2 cup plus 1 tablespoon light brown sugar

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Instructions

PÀTE BRISÉE

1. In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour and salt until combined. Add in cold butter and paddle until a pebbly mixture forms. Add in enough water to bring the dough together (this will change from day to day depending on the weather). Knead the dough by hand until smooth on a lightly floured surface; roll out dough to about 1/4 inch thickness to fit a 9-inch pie pan. Gently lower into dish, tuck the sides under, and crimp the edges with your fingers. Place into the freezer for 30 minutes while filling is prepared.

PUMPKIN PIE FILLING

1. Preheat the oven to 375 F degrees.
2. Whisk together all ingredients in a medium bowl until smooth. pour filling into prepared pie shell and bake for 1 hour, until set. Cool to room temperature and top with meringue.

BROWN SUGAR MERINGUE

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until soft peaks form. Add salt and cream of tartar. Slowly beat in sugar until all is absorbed, then crank speed to highest setting. Whip until meringue is glossy and firm. Place into a piping bag fitted with a star tip and pipe meringue onto the top of the pie, or dollop with a spoon. Torch the meringue peaks with a blowtorch, or place under the broiler for 3-4 minutes.

The post Pumpkin Pie with Brown Sugar Meringue appeared first on Honest Cooking.

The first mention of crème brûlée in a book was in France, in 1691. Thus, French claim its origin as well as English and Spanish do. This version, made in Saint Petersburg, Russia takes this traditional recipe to a new level.

If you know Russian culture, literature, poetry, and history then you quite easily can understand Igor Grishechkin’s universe. But even if not, you cannot but help being amused by his cooking’s playfulness, almost as telling fairy tales to a child.

Through creativity, he has set a clear culinary path by telling grand tales of Russia’s history through his dishes. From the opulent era of the Tsars, over the Communist Soviet Union, to a tantalizing New Russian Cuisine partly shaped through the struggles of embargoes. Of a proud heart, he cooks the very soul of his home country.

This results in an experience that narrate stories of Russian yesteryear in the present, conjures the spirit of especially Saint Petersburg that delights your inner-child and only cooked with pristine products from the North-Western part of the world’s largest country.

Igor Grishechkin’s breakthrough came after moving to Saint Petersburg in 2012 when he took the helm at the famous CoCoCo restaurant; the brainchild of celebrity, style icon, global diner, and patron of the ballet, Matilda Shnurova. With a nymph-like elegance befitting the Silver Age of Russian poetry Matilda and Igor created Saint Petersburg’s most fashionable restaurant.

Take Igor Grishechkin’s Cameo Crème Brûlée – a stunning example of food art, mixing history and flavors. This iconic signature dessert will also be served on the tasting menu at the upcoming CoCoCouture to open at New Holland Island in the heart of Saint Petersburg, Autumn 2020.

Cameo Crème Brûlée

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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By Chef Igor Grishechkin

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Ingredients

Cameo

• 60 gr Crème brûlée
• 40 gr Yogurt jelly
• 12 gr Cane sugar
• Rose water

Crème brûlée

• 125 gr Creme
• 125 gr Milk
• 45 gr Sugar
• 3 un Egg yolks
• 2 gr Vanilla

Yogurt Jelly

• 750 gr Sour cream
• 30 gr Icing sugar
• 18 gr Gelatine
• 42 gr Lemon Juice
• 1 gr Xanthan

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Instructions

Crème Brûlée

1. Boil cream with milk and vanilla
2. Bake it at 100 degrees for 25-35 minutes
3. Pour brown sugar and make caramel with a burner
4. Pour it into yolks with sugar, strain it and pour into 60g plates

Cameo

1. Soak gelatin in water
2. Mix sour cream with powdered sugar and lemon juice
3. Heat the gelatine so it becomes liquid and combine with sour cream mixture
4. Pour into molds, leave in the refrigerator for 1 hour and tthen freeze until it solidifies

Plating

1. Smear the surface of the crème brûlée with a paper napkin to collect moisture excess
2. Place de Cameo profile on top of the brûlée
3. Spray rose water

• Category: Dessert
• Cuisine: French-Inspired, Russian

Learn more about Cococo Group through their website and the story behind the opening of their three new restaurants in time of crisis, previously featured by Honest Cooking.

The post A Work of Delicious Art: Cameo Crème Brûlée By Chef Igor Grishechkin appeared first on Honest Cooking.