Have a Sweet Adventure
(Page 4 of 8)
February/March 2006
By Susan Belsinger
Melt the chocolate. Whisk in about half of the melted chocolate into the custard. Add the rest of the chocolate to the custard in 3 parts. Adding the chocolate to the custard gradually will keep it from getting grainy.
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Strain the cream mixture into a bowl, cool to room temperature, and chill (an ice bath will speed this step). Stir in the remaining 1 cup whipping cream. Freeze according to ice-cream maker instructions.
Of course, the ice cream is best served the day it is made; however it keeps well in the freezer for up to 2 weeks. For best flavor, do not serve the ice cream rock-hard; allow it to stand at room temperature for 5 to 10 minutes so it softens slightly.
Blondies with Monarda & Apricots (or Bergamot Bars)
9-by-13-inch pan; makes 32 bars
For the best flavor, these bars should be made with butter for a good butterscotch taste. The red-flowered monarda (Monarda didyma), also known as bee balm and bergamot, since the other monardas have an oregano-like flavor and would not be good in dessert. Orange mint can be substituted for the monarda.
1 cup (2 sticks) unsalted butter
11⁄3 cups packed, light brown sugar
2⁄3 cup granulated sugar
About 1 cup dried apricots
About 1/2 cup monarda leaves, loosely packed
2 1/2 cups bleached flour
2 teaspoons baking powder
1 teaspoon salt
3 extra-large eggs
1 1/2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Butter a 13-by-9-inch pan.
In a heavy-bottom, medium sauce-pan, melt butter over medium-low heat. When melted, add brown sugar and stir. Cook over medium-low heat, stirring, until brown sugar is thick and syrupy, about 4 minutes. Stir in granulated sugar until it is dissolved and remove pan from heat to cool.
Thinly slice apricots crosswise. Wash, dry and coarsely chop monarda leaves; there should be about 3 tablespoons of chopped herb.
Combine flour, baking powder and salt in a bowl and stir to blend. Sprinkle 1 tablespoon of the flour mixture over apricots and toss to coat lightly.
Beat eggs into warm brown sugar and butter mixture (it should not be hot) to blend thoroughly. Add vanilla and stir well.
Pour liquid ingredients into the flour and stir until just blended. Add apricots and monarda and stir until just mixed in. Pour batter into prepared pan and bake in a preheated oven for 35 minutes, until the top is a deep golden brown. Allow to cool completely on a baking rack before cutting into bars.
Luscious Lemon Cream
Makes about 2 1/2 cups
This dessert is like a fluffy lemon mousse; however, it is made without gelatin. It is prepared easily by making a lemon curd base, which can be made ahead and kept in the refrigerator. To prepare, just fold in the freshly whipped lemon-scented cream. Serve simply in an elegant dessert dish, perhaps garnished with a lemon curl. If you ever have the opportunity to acquire Meyer lemons, this is heavenly when made with their exotic, perfumey flavor. It also would be lovely served with fresh fruit or alongside angel food, genoise or pound cake. Save the leftover curd for tarts, toast, scones or cake filling.
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