Dark Chocolate semifreddo
May 29, 2017
WSJ 5/27/2017. Italian frozen chocolate mousse. QED. Svgs 8. Takes 4 hours to freeze.
INGREDIENTS
½ C sugar
3 large eggs
2 egg yolks
2 C heavy cream
8 ounces semisweet (63% cacao or higher), melted, warm but not hot.
¾ C toasted, coarsely chopped almonds
DIRECTIONS
- line 9×5 loaf pan with plastic wrap
- A. MELTED CHOCOLATE melt 8 oz chocolate in double boiler, remove from double boiler, set aside.
- B. EGG MIXTURE In double boiler over simmering water, whisk: eggs & sugar & pinch of salt until pale & frothy ~ 4 minutes. Remove from heat (I transferred to large bowl).
- C. CREAM MIXTURE In a bowl, Beat 2 C cream (with whisk attachment) to soft peaks. Set aside 2/3 C of whipped cream for serving – keep chilled in refrigerator until needed when serving.
- Fold A Chocolate into B Egg mixture with rubber spatula. Quickly but gently fold in C whipped cream to A&B mixture.
- Add ¾C toasted almonds to chocolate mixture. Transfer to loaf pan lined with plastic wrap. Cover & freeze 4 hours.
- Slice & serve with dollop of whipped cream
Filed in Desserts Cakes Cookies, QED Quick Easy Delicious, Uncategorized
Tags: chocolate, dessert, Italian, mousse, QED, semifreddo
Chocolate Mousse
July 14, 2015
WSJ 2015
- 12 oz semisweet chopped chocolate
- ¾ C water
- 2 Tb instant espresso coffee granules
- pinch salt
- 4 egg yolks (can add 2 whites- optional for lighter mousse)
- 1 C heavy whipped cream
- 2 TB liquor (Cognac/bourbon or Kahlua)
- Double boiler over simmering water: melt chocolate, water, coffee powder & salt. Stir until just melted.
- Remove top pot from heat, beat in yolks, one at a time, let cool completely.
- Whip cream to soft peaks then add 2 T liquor.
- Fold whipped cream into chocolate [if wanted, add 2 whipped egg whites to chocolate – after folding in whipped cream].
- Transfer chocolate mousse into ramekins or other individual serving cups/glasses.(maybe top with flak salt and or fruit and whipped cream)
Filed in Desserts Cakes Cookies
Tags: chocolate, dessert, mousse, semi sweet
Aperol Citrus Granita
July 25, 2014
WSJ 2014, 3 hrs chill serves 4
- 1 C fresh orange juice
- 1 C fresh grapefruit juice
- ½ C Aperol
- ½ C vanilla sugar/regular sugar
- ¼ C water
- ¼ tsp orange bitters
- finely grated orange zest
Mix all ingredients until sugar dissolved, place in 9 by 13 inch baking dish.
Cover with plastic wrap, place in freezer. Use fork to stir every 30 minutes. Break up ice chunks until all frozen.
Scoop granita into chilled serving glasses. Garnish with orange zest.
Filed in Cocktails drinks, Desserts Cakes Cookies, Drinks Beverages
Tags: frozen dessert, granitas
Currant Scones Cream
February 13, 2014
WSJ Jan 2014 Scones made with heavy cream. 375º
- 2 c all purpose flour
- 1 TB baking powder
- ½ tsp salt
- 1/3 C sugar (plus 2-3 TB for sprinkling or use pearl sugar)
- 1 1/3 C dried currants
- 1 C heavy cream, cold
- 3 TB unsalted butter, melted
- Sift dry ingredients, stir in currants. Add cold cream to bowl, use electric mixer to blend on low until just combined.
- Knead dough on floured surface briefly.
- Roll dough to 1 inch thickness, cut into shape desired.
- place 1 inch apart on parchment paper lined baking sheet.
- brush top of scones with melted butter with pastry brush and sprinkle with sugar.
- Bake in center of oven 12- 15 min until golden
- cool on baking rack.
Mormor’s almond cookies
December 14, 2013
Mormor Karin’s “peasant cookies”, like shortbread.
Bake 350°, 10-12 min.
200 g Butter
200 g Sugar
1 ½ T syrup
75 g almond slivers
300g Flour
1 tsp Baking Soda (mix into flour)
- Beat sugar & butter until fluffy
- stir in syrup
- mix in dry ingredients (almonds,flour, baking soda)
- roll into 8″ long loaves, 2″ wide
- refrigerate 24 hours (will last for weeks in refrigerator)
- Cut into thin 1/8th inch slice
- BAKE 350° 10-12 min
Filed in Christmas, Desserts Cakes Cookies, Swedish Scandinavian Belgian
Tags: almond, Christmas, cookies, mormor, Swedish
Mormor’s Pepparkakor
December 17, 2012
Karin Yperman’s recipe. Rolled, refrigerator type cookie. refrigerate overnite. Cut into thin slices. Bake 350° 10-12 min.
- 212 gr butter (7.47 oz)
- 212 gr sugar (7.4 7 oz)
- 212 gr syrup dark corn syrup (7.47 oz)
- 2½ tsp cinnamon
- 2½ tsp cloves
- 2½ tsp ginger
- maybe add more ginger, cardamom, ½C blanched slivered almonds
- 625 g flour (22 oz)
- ¾dl water <1/3 C water
Melt butter, add corn syrup. Mix all ingredients together.Roll into narrow 2′ loaves. refrigerate 24 hrs. Cut into thin slices.
Filed in Christmas, Desserts Cakes Cookies, Swedish Scandinavian Belgian
Tags: cookies, Jul, pepparkakor, Swedish
Pepparkakor
December 9, 2012
Swedish gingersnaps, Ramona’s recipe. Refrigerate overnite. Roll very thin. Bake at 325º, 8 minutes.
Cream (beat until soft and creamy)
- ½ LB unsalted butter
- 1½ Cup sugar
Add and beat until creamy
- 1 C Karo brown syrup (NOT molasses)
Prepare and add the following
- 1 beaten egg
- 1 tsp vanilla
- 1 tsp orange zest or thinly sliced peel (not the white part)
Blend the following dry ingredients together before mixing into batter:
- 3½ C flour
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ginger
- 1 tsp ground allspice
May need to add more flour so not so sticky. Refrigerate overnite. Roll out very thin, use cookie cutter shapes. Place slivered almond in middle.
If make heart shaped cookies, before you eat, hold in hand and tap with finger, if it breaks into 3 pieces, it means good luck! Keep practicing:-)
Filed in Christmas, Desserts Cakes Cookies, Holidays, Swedish Scandinavian Belgian
Tags: ginger snaps, Jul, pepparkakor, Swedish
lemon poppy seed muffins
May 23, 2012
Gourmet 1989, Bake 375° makes 6 cakes
- 2/3 C Cake flour (not self rising)
- ¼ tsp baking soda
- pinch salt
Sift above ingredients together in a bowl.
- ½ stick (¼ C) unsalted butter
- 1/3 C sugar
- 2 egg yolks
- 1 ½ TB lemon juice
- 1 tsp vanilla
- 1½ tsp lemon zest
- 2 ½ TB poppy seeds
- ¼C sour cream
Whip butter until creamed, add sugar a little at a time, beat until light and fluffy. Add one yolk at a time, continue beating. add lemon, vanilla, poppy seeds, then add flour mixture, alternating with sour cream. Combine mixture well.
- 2 egg whites
- 1/3 C sugar
Beat egg whites until soft peaks, add sugar a little at a time. Beat until it holds stiff peaks. Stir one fourth of egg whites into cake batter, then fold in remaining egg whites.
Divide batter into 6 well buttered and floured ½C muffin tins. Bake in middle preheated oven 375°F 20-25 minutes until golden. turn cakes out onto rack to cool.sift confectioners sugar over the tops.
Meyer Lemon Almost Soufflé
April 28, 2012
WSJ April 2012. Serves 4. Bake 350° 9 inch pie plate.
Like a meringue pie with out the crust or meringue topping.
- 6 egg yolks
- 3/4 C sugar
- 2 Meyer lemons – juice & zest
Simmer 2 inches water in bottom of double boiler. Reduce heat to low. Whisk 6 egg yolks in top of boiler until foamy. Keep whisking, add sugar then lemon juice & zest, whisk until thickened (about 10 minutes). remove from heat.
- 3 egg whites, beat until just stiff (hold shape but not dry)
Fold egg whites into cooled lemony mixture.Pour into 9 inch pie plate.
Bake until custard is set, pale gold and puffed – about 15 minutes. Serve warm, within 10 min.
Filed in Desserts Cakes Cookies
Tags: custard, dessert, meringue, meyer lemon, pie, souffle
Lemon Marscapone and Berries
April 12, 2012
From Epicurious. Fresh, easy dessert, use lots of mixed fresh berries.
Whip the cream ingredients and limoncello together until soft peaks form.
- 3/4 C whipping cream
- 4 oz (1/2C) marscapone cheese
- 3 TB sugar
- 3 TB (or to taste) limoncello liquor
Toss to mix fresh berries. 1 Tb lemon zest, some sugar (less than 1/2 Cup to sweeten berries if desired) or add 1/2 C raspberry preserves to 8 C mixed berries.
Filed in Desserts Cakes Cookies
Tags: berries, lemon, limoncello, marscapone, whipping cream
Olsson Recipes 