Sunday, January 6, 2013
Several years ago, Emma invited me to attend a charity event with her and Clark at LeCaille Restaurant. It is a very nice restaurant, in a very quaint, beautiful setting. I had never been there, so I was very excited to go. Allan was out of town, so Charis went with me. It was a lot of fun and the food was delicious. The one thing on the menu that was most memorable for me was the Creme Brulee. I had never had it before that night. It was so good. I decided I really wanted to learn to make it.
That year, for Christmas, Allan bought me some ramekins and a kitchen torch. Allan loves the kitchen torch. Every time I make Creme Brulee, he insists on torching the tops. It really isn't that hard to make. Just don't over bake it or it will be kind of rubbery instead of melt in your mouth smooth and creamy.
At LeCaille, they put just a smidge of raspberry jam on the bottom of the ramekin before they poured in the Creme Brulee. It was a delicious surprise.
Vanilla Creme Brulee
6 large egg yolks
6 Tablespoons sugar
1 vanilla bean, split lengwise or 1 t. real vanilla extract (the vanilla bean is better)
1 1/2 cups whipping cream
6 teaspoons granulated sugar (or 8-12 teaspoons packed brown sugar).
Preheat oven to 325
Whisk yolks and 6 Tablespoons sugar in medium bowl to blend. Scrape in the seeds from vanilla bean. Gradually whisk the cream into the sugar and eggs. Divide mixture among 6 - 3/4 cup custard cups or ramekins. Arrange dishes in 13x9x2 inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes.
Bake custared approximately 35-40 minutes until the custard is set. Do not overbake or your custard will be rubbery. Remove the pan from the oven and remove custard cups from the water. Allow custards to cool before placing in the refrigerator. Chill overnight.
Two hours before serving, sprinkle 1 teaspon sugar on top of each custard, spread the sugar evenly. using a kitchen torch, carefully carmelize the sugar on top. Or, Place dishes on small baking sheet. Broil unil sugar just start to caramelize, rotating sheet for even browning, about 2 minutes. Sugar should be a pretty golden brown, not black. Chill until caramelized sugar hardens, about 2 hours.
Wednesday, January 2, 2013
I've made it for several family parties this year. I made it for Elijah's baptism. and Allan has taken it to work a few times. Every time I make it, people tell me how delicious it is. Several people have actually told me it is the best popcorn they have ever eaten. It is that good! That's why I am a little reluctant to share the recipe. If I ever find a popcorn contest, I might just enter this, since it is actually my very own creation. I'm a little concerned that someone may beat me to it. Oh well, here goes. Be prepared, it is a little addicting.
Carmel Apple Popcorn
2 gallons popped popcorn (8 oz. unpopped)
Several handfuls of dried apples (to taste)
2 cups brown sugar
1/2 cup white corn syrup
1 Tbsp. water
Pinch of baking soda
Put popped corn and dried apples in a very large bowl.
Melt butter in saucepan. Add corn syrup, then brown sugar and water. Mix and place on medium heat. Stir constantly; bring to a hard boil. Add pinch of baking soda and apple flavoring, stir in thoroughly. Remove immediately from heat and pour caramel sauce over the popped corn and mix thoroughly.
Monday, October 10, 2011
Wednesday, September 21, 2011
3 eggs well beaten
1 cup brown sugar
1 cup white sugar
1 cup oil
1 Tbsp. vanilla
2 cups flour
½ tsp. baking powder
2 tsp. soda
1 tsp. salt
2 tsp. cinnamon
2 cups grated zucchini
1 cup chopped nuts
Mix eggs, sugars, oil, and vanilla. Add dry ingredients, zucchini and nuts. Let sit 20 minutes. Grease 2 loaf pans. Bake at 350º for 35-40 minutes.
Thursday, February 17, 2011
4 oz bar of high quality dark chocolate (Ghiradelli) Use 7 of the 8 squares (use last square as a garnish)
10 oz heavy whipping cream
¼ cup extra fine granulated sugar (not powdered) or just grind regular sugar in food processor
1 large egg white
1 tsp. almond extract
Break chocolate into small pieces and set aside
In a small saucepan, heat half of the cream until it begins to boil. Turn off heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
Pour the mixtureinto a bowl set over a large bowl of ice water and add the rest of the cream and almond extract. Using a hand held electric whisk, beat the mixture to soft peaks. Remove the bowl fromg the iced water.
Separate egg white into a bowl (glass or metal)
Whisk the egg white with a handheld electric beater until stiff peaks form. Add sugar, a tablespoon at a time, and continue whisking to a soft meringue.
Carefully fold the meringue through the chocolate mixture, then spoon into chilled serving glasses.
Or refrigerate and when cold, pipe into serving cups.
Chill before serving.
Sunday, February 13, 2011
Saturday, February 5, 2011
Chocolate M&M Cookies
1 cup butter
1 cup brown sugar
2 teaspoons vanilla
2 1/2 cup flour
3/4 cup cocoa
1 teaspoon baking soda