Italian Plum Tart, a delicious gift from a friend :)
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Tuesday, August 21, 2012
Thursday, December 29, 2011
A few favorites...
Wishing everyone a very happy and healthy New Year!
These are just some of my favorites over the years...
Lemon Custard Cakes
Joining
Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
Saturday, December 17, 2011
Cider Baked Apples
In a long, long list of favorite desserts, baked apple is way up there. Way, way up there. Practically tops! This recipe is simple and easy and I added the pecans because we love apples and pecans. You can add anything you like, the recipe is easy, simple and so good. And being the somewhat lazy cook that I am I didn't even bother to baste them, instead halfway through cooking I just turned the apples upside down and finished baking. Being not completely lazy, I served them right side up!
Cider Baked Apples with Pecans
Source: Food52, member recipe by Sally
Adapted by There's Always Thyme to Cook
2 1/2 cups apple cider
6 Fuji apples (or any firm cooking apple)
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter
1 1/2 tablespoons brown sugar
pinch of salt
1/2 cup chopped pecans (optional)
Preheat the oven to 375°F.
Pour the cider into a small skillet and bring it to a boil. On medium heat, continue to boil until the liquid reduces by a little less than half. It should be somewhat syrupy, but it won't be very thick. Keep an eye on it so it doesn't boil out.
While the cider is reducing, peel the skin from the top third of each apple. Use a melon baller or an apple corer to dig out the core. Place the apples in a baking dish. Stuff the pecans into the apple cavities. Sprinkle some pecans in the baking dish.
Stir the cinnamon, butter and brown sugar into the cider syrup. Pour it into the apple cavities, allowing it to overflow into the baking dish. Bake the apples for 40 to 50 minutes, until they are soft and tender, but not mush. Baste the apples occasionally in the cider syrup. Add more cider if it needs more liquid. The actual cooking time will depend on the size of the apples, larger apples may take longer.
Serve the apples warm with the syrup and pecans spooned over them. It's also nice topped with ice cream, whipped cream, yogurt or a cream anglaise.
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Joining
6 Fuji apples (or any firm cooking apple)
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter
1 1/2 tablespoons brown sugar
pinch of salt
1/2 cup chopped pecans (optional)
Preheat the oven to 375°F.
Pour the cider into a small skillet and bring it to a boil. On medium heat, continue to boil until the liquid reduces by a little less than half. It should be somewhat syrupy, but it won't be very thick. Keep an eye on it so it doesn't boil out.
While the cider is reducing, peel the skin from the top third of each apple. Use a melon baller or an apple corer to dig out the core. Place the apples in a baking dish. Stuff the pecans into the apple cavities. Sprinkle some pecans in the baking dish.
Stir the cinnamon, butter and brown sugar into the cider syrup. Pour it into the apple cavities, allowing it to overflow into the baking dish. Bake the apples for 40 to 50 minutes, until they are soft and tender, but not mush. Baste the apples occasionally in the cider syrup. Add more cider if it needs more liquid. The actual cooking time will depend on the size of the apples, larger apples may take longer.
Serve the apples warm with the syrup and pecans spooned over them. It's also nice topped with ice cream, whipped cream, yogurt or a cream anglaise.
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Joining
Saturday, June 25, 2011
Fresh with Jamie Oliver
It's strawberry season! And over at I Heart Cooking Clubs they are getting fresh with Jamie Oliver this week. Not just berries, anything that is summer fresh! Except my berries weren't exactly fresh but they were perfect for joining in. It was buy one get one at the grocery store, and these were sitting in the frig a little too long. I looked for something I could use with the berries and found Jamie Oliver's Creamiest Rice Pudding with the Quickest Strawberry Jam. That was be perfect. I had everything the recipe need. Almost. I guess that's why it's called adapted!
Yeah, well, the recipe said meringue cookies. Since I wasn't running to the store on a Saturday morning with the other hundreds of people who forget one thing, I made do with amaretti cookies leftover from the Tortoni's! It was actually a great sub, and to keep it going with the almond flavor, I used almond extract instead of the vanilla sugar and topped it with slivered almonds.
To hull the berries I used a very cute, very cool gadget! And even better, it really works. The claw scoops out the leaf and the hull of the berry with just a twist and a pull. Reminds me of a B movie. THE CLAW! And to think I was skeptical. Love this gadget. Says it will core tomatoes, too! I'll let ya know.
Creamy Rice Pudding with Quick Strawberry Jam
Source: original recipe from “Jamie at Home” by Jamie Oliver and the Food Network
Adapted by There's Always Thyme to Cook
Printable Recipe
For the jam:
2 pounds strawberries, hulled, washed and drained
1/2 cup sugar
For the rice pudding:
5 cups whole milk (I used 4 cups 1% and 1 cup heavy cream)
7 ounces medium-grain rice (I used carnaroli rice)
3 tablespoons sugar, more or less depends on your taste
2 teaspoons almond extract
2 ounces amaretti cookies, crumbled
a few wild strawberries and some slivered almonds, to garnish (optional)
Place the strawberries in a wide, stainless steel pan and sprinkle the sugar over the top. Scrunch the strawberries up with your hands or a masher. You want all the sugar to dissolve in the strawberry juice before you put the pan on the heat and bring it to the boil. Simmer for 20 to 30 minutes on a medium heat, and every 5 minutes or so come back to your jam to skim off the foam. It should be thickened, but don't worry if it's still a bit liquid. Remove the pan from the heat and put aside.
Meanwhile, place the milk, rice, sugar and almond extract in a deep saucepan. Bring to a medium simmer and put on the lid. Cook for half an hour, stirring occasionally, until the rice pudding is thick and creamy. If it ends up being a bit too thick, you can thin it down by adding a little more milk.
To serve, divide the rice pudding between your bowls. Spoon over a big dollop of the strawberry jam, then slowly swirl it in so it ripples through the rice pudding. Sprinkle over the amaretti pieces and scatter with a few strawberries and some almonds, if you like.
Yeah, well, the recipe said meringue cookies. Since I wasn't running to the store on a Saturday morning with the other hundreds of people who forget one thing, I made do with amaretti cookies leftover from the Tortoni's! It was actually a great sub, and to keep it going with the almond flavor, I used almond extract instead of the vanilla sugar and topped it with slivered almonds.
To hull the berries I used a very cute, very cool gadget! And even better, it really works. The claw scoops out the leaf and the hull of the berry with just a twist and a pull. Reminds me of a B movie. THE CLAW! And to think I was skeptical. Love this gadget. Says it will core tomatoes, too! I'll let ya know.
Creamy Rice Pudding with Quick Strawberry Jam
Source: original recipe from “Jamie at Home” by Jamie Oliver and the Food Network
Adapted by There's Always Thyme to Cook
Printable Recipe
For the jam:
2 pounds strawberries, hulled, washed and drained
1/2 cup sugar
For the rice pudding:
5 cups whole milk (I used 4 cups 1% and 1 cup heavy cream)
7 ounces medium-grain rice (I used carnaroli rice)
3 tablespoons sugar, more or less depends on your taste
2 teaspoons almond extract
2 ounces amaretti cookies, crumbled
a few wild strawberries and some slivered almonds, to garnish (optional)
Place the strawberries in a wide, stainless steel pan and sprinkle the sugar over the top. Scrunch the strawberries up with your hands or a masher. You want all the sugar to dissolve in the strawberry juice before you put the pan on the heat and bring it to the boil. Simmer for 20 to 30 minutes on a medium heat, and every 5 minutes or so come back to your jam to skim off the foam. It should be thickened, but don't worry if it's still a bit liquid. Remove the pan from the heat and put aside.
Meanwhile, place the milk, rice, sugar and almond extract in a deep saucepan. Bring to a medium simmer and put on the lid. Cook for half an hour, stirring occasionally, until the rice pudding is thick and creamy. If it ends up being a bit too thick, you can thin it down by adding a little more milk.
To serve, divide the rice pudding between your bowls. Spoon over a big dollop of the strawberry jam, then slowly swirl it in so it ripples through the rice pudding. Sprinkle over the amaretti pieces and scatter with a few strawberries and some almonds, if you like.
and
and I am usually off season, but finally I have something seasonal, so I am joining The Tablescaper with Seasonal Sundays!
and
Food on Friday at Carole's Chatter
and
Food on Friday at Carole's Chatter
Sunday, June 5, 2011
Strawberries with Chocolate Mint Whipped Cream
Chocolate mint is a very nice mint, it has a delicious scent, sort of like a peppermint patty! Mint with a subtle taste of chocolate. It's a bit invasive to say the least so mine has been in a pot, right next to the spearmint on a table in the yard. It keeps coming back, year after year after year.
The first strawberries were peeking out of the pot this afternoon so I grabbed all four before the birds could get them and supplemented with some store bought berries to make a really nice dessert. Strawberries with Mint Whipped Cream. I had made it before and thought the chocolate mint would be so nice with the berries. It was. It was delicious with the berries. Nice hint of chocolate mint, was perfect with the sweet strawberries!
Meanwhile, in a large bowl, whip cream until stiff peaks form. Gently fold in one cup syrup You can re-whip the cream to stiffen, if necessary.
Starting with strawberries, spoon alternating layers of strawberries and mint cream into four serving glasses. Garnish with a mint sprig.
The first strawberries were peeking out of the pot this afternoon so I grabbed all four before the birds could get them and supplemented with some store bought berries to make a really nice dessert. Strawberries with Mint Whipped Cream. I had made it before and thought the chocolate mint would be so nice with the berries. It was. It was delicious with the berries. Nice hint of chocolate mint, was perfect with the sweet strawberries!
Strawberries with Chocolate Mint Whipped Cream
Source: original recipe @ Martha Stewart, Everyday Food - May 2007
Adapted by There's Always Thyme to Cook
Printable Recipe
Adapted by There's Always Thyme to Cook
Printable Recipe
1/4 cup sugar
1 packed cup fresh mint leaves and stems, coarsely chopped (recipe called for 2 cups, but we found it fine with one and I used chocolate mint leaves)
1 cup heavy cream
1 quart strawberries, hulled and thinly sliced
1 packed cup fresh mint leaves and stems, coarsely chopped (recipe called for 2 cups, but we found it fine with one and I used chocolate mint leaves)
1 cup heavy cream
1 quart strawberries, hulled and thinly sliced
mint sprigs for garnish
In a saucepan over medium heat, bring sugar, mint, and 2 tablespoons of water to a boil. Remove from heat; steep for 15 minutes. Strain through a fine-mesh sieve into a cup, pressing to extract as much liquid as possible. Discard the solids. Let cool (makes about cup).Meanwhile, in a large bowl, whip cream until stiff peaks form. Gently fold in one cup syrup You can re-whip the cream to stiffen, if necessary.
Starting with strawberries, spoon alternating layers of strawberries and mint cream into four serving glasses. Garnish with a mint sprig.
Thursday, June 2, 2011
Biscuit Tortoni
When I was little, my Dad would take me and my brother out for the afternoon on a Saturday to give mom a break. We'd do errands, whatever mom needed. When we came home we'd pick mom up for dinner and go to our favorite local place, a family style Italian restaurant. I always finished with a Tortoni. Biscuit Tortoni in a paper cup topped with a maraschino cherry. And my Dad always had a taste. I smile just thinking about it. I had my first date with my husband at that place, but was so nervous I never had the Tortoni :) Now it's gone but definitely not forgotten. So I made Tortoni. It reminded my husband of his favorite ice cream, Good Humor Toasted Almond Ice Cream Bars! And my kids, they loved it. And they smiled when they thought of their Grandpa, who also took them to that restaurant and everywhere else when they were little! Just to give me a little break :)
I did a google search for Tortoni a while back, a few years ago, and found such a great recipe on Sticky, Gooey, Creamy, Chewy and she gives a little history about the Tortoni. Just like I remembered. It was so good the when I made it that first time, but I never did get to it again. Not sure why, her recipe is so easy, it took no time at all. So I remembered and looked in my bookmarks and had to have it again. And it was so good, they want another batch. I need to buy more cookies and ice cream. Fast. Why did I wait so long?
and so once again I didn't follow directions completely and used a pint instead of a quart. And one 7 oz bag of Lazzaroni Amaretti Cookies.
Tortoni
Original source: Sticky Gooey Creamy Chewy
adapted by There's Always Thyme to Cook
Printable Recipe
1/2 cup blanched and sliced, slivered or chopped almonds
2 1/2 cups amaretti cookies (I used a 7 oz. bag of Lazzaroni Amaretti Snaps Cookies)
2 tablespoons amaretto liqueur (more or less to taste)
1 cup heavy cream, chilled
2 teaspoons almond extract
1 quart homemade or premium quality vanilla ice cream, softened (I used a pint)
Maraschino cherries, drained and halved for garnish
Preheat oven to 350 degrees F.
Place chopped almonds on small baking sheet and toast in the oven until lightly golden. Set aside to cool. Or you can toast them in a nonstick skillet (no oil, dry) on the stove over medium heat. Be careful to watch them so they don't burn.
Put the cookies in a Ziploc plastic bag and crush the cookies into small pieces with a rolling pin, a meat pounder or your hands. Be careful not to turn them into tiny crumbs. Place crumbled cookies in a medium bowl and toss with the almonds. Set aside.
In a large bowl, beat cream with an electric mixer until thickened. Pour in the amaretto and whip until medium peaks form. Spoon the cookie mixture into the whipped cream, reserving 3/4 cup or so for topping.
Add the almond extract to the softened ice cream and stir until blended and very smooth. Fold the cookie/whipped cream mixture into ice cream.
Spoon into little pastry cups or ramekins. Sprinkle each cup with some of the reserved cookie mixture and top with a cherry. Freeze until firm.
I did a google search for Tortoni a while back, a few years ago, and found such a great recipe on Sticky, Gooey, Creamy, Chewy and she gives a little history about the Tortoni. Just like I remembered. It was so good the when I made it that first time, but I never did get to it again. Not sure why, her recipe is so easy, it took no time at all. So I remembered and looked in my bookmarks and had to have it again. And it was so good, they want another batch. I need to buy more cookies and ice cream. Fast. Why did I wait so long?
and so once again I didn't follow directions completely and used a pint instead of a quart. And one 7 oz bag of Lazzaroni Amaretti Cookies.
Tortoni
Original source: Sticky Gooey Creamy Chewy
adapted by There's Always Thyme to Cook
Printable Recipe
1/2 cup blanched and sliced, slivered or chopped almonds
2 1/2 cups amaretti cookies (I used a 7 oz. bag of Lazzaroni Amaretti Snaps Cookies)
2 tablespoons amaretto liqueur (more or less to taste)
1 cup heavy cream, chilled
2 teaspoons almond extract
1 quart homemade or premium quality vanilla ice cream, softened (I used a pint)
Maraschino cherries, drained and halved for garnish
Preheat oven to 350 degrees F.
Place chopped almonds on small baking sheet and toast in the oven until lightly golden. Set aside to cool. Or you can toast them in a nonstick skillet (no oil, dry) on the stove over medium heat. Be careful to watch them so they don't burn.
Put the cookies in a Ziploc plastic bag and crush the cookies into small pieces with a rolling pin, a meat pounder or your hands. Be careful not to turn them into tiny crumbs. Place crumbled cookies in a medium bowl and toss with the almonds. Set aside.
In a large bowl, beat cream with an electric mixer until thickened. Pour in the amaretto and whip until medium peaks form. Spoon the cookie mixture into the whipped cream, reserving 3/4 cup or so for topping.
Add the almond extract to the softened ice cream and stir until blended and very smooth. Fold the cookie/whipped cream mixture into ice cream.
Spoon into little pastry cups or ramekins. Sprinkle each cup with some of the reserved cookie mixture and top with a cherry. Freeze until firm.
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Joining Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
and
Savory Sunday @ The Sweet Details
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