Pair with any chocolate cupcake.
Seven-Minute Frosting
1 1/4 cups sugar
1/3 cup water
3 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
1/4 tsp almond extract
Put the sugar, waer, egg whites, and cream of tartar in a heatproof bowl or the top of a double broiler with at least 2-quart capacity and beat with a handheld electric mixer on high speed until opaque, white, and foamy, about 1 minute. Put the bowl over, but not touching, a saucepan of barely simmering water or the bottom of the double broiler. The top container should sit firmly over the pan of hot water; be sure to keep the cord of the elecric mixer away from the burner. Beat on high speed until the frosting forms a soft peeak that stands straigh up if you stop the beaters and lift them up, about 7 minutes. The frosting should regiser 160 F on a thermometer. Remove the container of frosting from the water, add the vanilla and almond exracts, and continue beating for 2 minutes to further thicken the frosting.
Use a thin metal spatula to spread the thick layer of frosting, about 1/2 cup, over the top of each cupcake, dipping the spatula gently into the frosting to make swirls. Serve the cupcakes, or carefully cover them and refrigerate. Let sit at room temperature for about 20 minutes before serving.
From Cupcakes! by, Elinor Klivans.
Showing posts with label bon appetit. Show all posts
Showing posts with label bon appetit. Show all posts
Friday, January 25, 2008
Friday, November 16, 2007
Roast Beef Tenderloin with Port Sauce
Serves 10.
Salting the beef 24-36 hours in advance enhances flavor and texture.
Beef
1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
2 tsp coarse kosher salt
Sauce
4 T (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 T Cognac or brandy
1 fresh rosemary sprig
1 tsp coarsely cracked black pepper
1 cup ruby or tawny Port
Simple Homemade Beef Stock (see recipe on other blog)
Roasting
2 T extra-virgin olive oil
2 T black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
Beef
Sprinkle entire surface of Beef Tenderloin with coarse kosher salt. Place beef on rack set over large rimed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
Sauce
Melt 2 T butter in large saucepan over medium-low heat. Add shallots; saute until soft, 3 minutes. Add Cognac, rosemary, and 1 tsp cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
do ahead Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
Roasting
Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425 F. Rub beef all over with oil; sprinkle with 2 T cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125 F for medium-rare (135 F to 140 F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
Bring sauce to a boil; whisk in remaining 2 T butter. Season sauce to taste with salt and peper.
Cut off string from roast. Cut roast crosswise into 1/2-inch thick slices; arrange on platter. Serve with sauce.
test-kitchen tip Salting in advance, also called dry brining, is often done to improve the texture of sinewy cuts of meat. But it also works magic on tender cuts, amping up flavor and juiciness. It sounds counterintuitive; for years the accepted wisdom was that pre-salting dries out meat. But the moderate salting you'll be doing here does the opposite. Water is first drawn out of the meat and then gets reabsorbed; this saltier, more flavorful moisture helps intensify taste. What's more, the exterior of the tenderloin dries out slightly, making it quicker to brown the oven.
From Bon Appetit, December 2007.
Salting the beef 24-36 hours in advance enhances flavor and texture.
Beef
1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
2 tsp coarse kosher salt
Sauce
4 T (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 T Cognac or brandy
1 fresh rosemary sprig
1 tsp coarsely cracked black pepper
1 cup ruby or tawny Port
Simple Homemade Beef Stock (see recipe on other blog)
Roasting
2 T extra-virgin olive oil
2 T black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
Beef
Sprinkle entire surface of Beef Tenderloin with coarse kosher salt. Place beef on rack set over large rimed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
Sauce
Melt 2 T butter in large saucepan over medium-low heat. Add shallots; saute until soft, 3 minutes. Add Cognac, rosemary, and 1 tsp cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
do ahead Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
Roasting
Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425 F. Rub beef all over with oil; sprinkle with 2 T cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125 F for medium-rare (135 F to 140 F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
Bring sauce to a boil; whisk in remaining 2 T butter. Season sauce to taste with salt and peper.
Cut off string from roast. Cut roast crosswise into 1/2-inch thick slices; arrange on platter. Serve with sauce.
test-kitchen tip Salting in advance, also called dry brining, is often done to improve the texture of sinewy cuts of meat. But it also works magic on tender cuts, amping up flavor and juiciness. It sounds counterintuitive; for years the accepted wisdom was that pre-salting dries out meat. But the moderate salting you'll be doing here does the opposite. Water is first drawn out of the meat and then gets reabsorbed; this saltier, more flavorful moisture helps intensify taste. What's more, the exterior of the tenderloin dries out slightly, making it quicker to brown the oven.
From Bon Appetit, December 2007.
Wild Mushroom Ragout on Crispy Polenta with Comte Cheese
10 First-course servings
Polenta
2 cups whole milk
2 low-salt chicken broth
1 bay leaf
1 cup polenta (coarse cornmeal)
1/2 cup packed coarsely grated Comte cheese
2 T (1/4 stick) butter
Mushroom Ragout
3 T butter, divided
4 T extra-virgin olive oil, divided
1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
1/4 cup finely chopped shallots
2 tsp balsamic vinegar
1/4 cup low-salt chicken broth
1/2 cup creme fraiche or whipping cream
1/3 cup chopped fresh parsely, divided
1/3 cup (packed) coarsely grated Comte cheese
Polenta
Generously butter 13x9x1-inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comte cheese and butter. Season to taste with salt and pepper. Transfer polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares.
do ahead Can be made 1 day ahead. Cover and refrigerate.
Mushroom Ragout
Melt 2 T butter with 2 T oil in large deep skillet over medium-high heat. Add all mushrooms and saute until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; saute until tender, about 2 minutes. Season lightly to taste with salt and pepper.
do ahead Can be made 1 day ahead. Cover and refrigerate.
Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer, 1 minute. Stir in creme fraiche and add half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.
Meanwhile, preheat oven to 300 F. Melt remaining 1 T butter with remaining 2 T olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comte cheese and remaining parsley and serve.
more info Comte is a semi-firm, Gruyere-style cow's milk cheese made primarily in France's Franche-Comte region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comte is available at some supermarkets, cheese shops, and specialty food stores.
From Bon Appetit, December 2007.
Polenta
2 cups whole milk
2 low-salt chicken broth
1 bay leaf
1 cup polenta (coarse cornmeal)
1/2 cup packed coarsely grated Comte cheese
2 T (1/4 stick) butter
Mushroom Ragout
3 T butter, divided
4 T extra-virgin olive oil, divided
1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
1/4 cup finely chopped shallots
2 tsp balsamic vinegar
1/4 cup low-salt chicken broth
1/2 cup creme fraiche or whipping cream
1/3 cup chopped fresh parsely, divided
1/3 cup (packed) coarsely grated Comte cheese
Polenta
Generously butter 13x9x1-inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comte cheese and butter. Season to taste with salt and pepper. Transfer polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares.
do ahead Can be made 1 day ahead. Cover and refrigerate.
Mushroom Ragout
Melt 2 T butter with 2 T oil in large deep skillet over medium-high heat. Add all mushrooms and saute until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; saute until tender, about 2 minutes. Season lightly to taste with salt and pepper.
do ahead Can be made 1 day ahead. Cover and refrigerate.
Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer, 1 minute. Stir in creme fraiche and add half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.
Meanwhile, preheat oven to 300 F. Melt remaining 1 T butter with remaining 2 T olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comte cheese and remaining parsley and serve.
more info Comte is a semi-firm, Gruyere-style cow's milk cheese made primarily in France's Franche-Comte region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comte is available at some supermarkets, cheese shops, and specialty food stores.
From Bon Appetit, December 2007.
Thai Green Chicken Curry
Serves 4.
Serve with steamed rice to soak up the flavorful sauce.
Prep: 25 minutes; Total: 25 minutes.
1 T vegetable oil
3/4 cup sliced shallots (about 5 large)
1 3/4 tsp Thai green curry paste*
1 14-oz can unsweetened coconut milk*
2 tsp fish sauce (such as nam pla or nuoc nam)*
1 pound skinless boneless chicken breast halves, cut into thin strips
1 large red bell pepper, cut into strips
1/4 cup chopped fresh basil plus sprigs for garnish
2 T fresh lime juice plus wedges for garnish
Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk and fish sauce; bring to boil. Add chicken and bell pepper; stir until chicken is just cook through. Stir in chopped basil and lime juice. Season to tase with salt and pepper.
Divide curry among bowls. Garnish with basil sprigs and lime wedges.
*Available in the Asian foods section of many supermarkets and at Asian markets.
From Bon Appetit, December 2007.
Serve with steamed rice to soak up the flavorful sauce.
Prep: 25 minutes; Total: 25 minutes.
1 T vegetable oil
3/4 cup sliced shallots (about 5 large)
1 3/4 tsp Thai green curry paste*
1 14-oz can unsweetened coconut milk*
2 tsp fish sauce (such as nam pla or nuoc nam)*
1 pound skinless boneless chicken breast halves, cut into thin strips
1 large red bell pepper, cut into strips
1/4 cup chopped fresh basil plus sprigs for garnish
2 T fresh lime juice plus wedges for garnish
Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk and fish sauce; bring to boil. Add chicken and bell pepper; stir until chicken is just cook through. Stir in chopped basil and lime juice. Season to tase with salt and pepper.
Divide curry among bowls. Garnish with basil sprigs and lime wedges.
*Available in the Asian foods section of many supermarkets and at Asian markets.
From Bon Appetit, December 2007.
Thursday, November 15, 2007
White Chocolate Tiramisu Trifle with Spiced Pears
To show off layers, use a 12-cup trifle dish, a footed glass bowl measuring about 8-inches across and 5-inches deep.
Spiced Pears
1 750-ml bottle dry white wine
2 cups pear juice or pear nectar
1 1 /4 cups sugar
12 whole green cardamom pods, crushed in resealable plastic bag with mallet
4 1-inch diameter rounds peeled fresh ginger (each about 1/8 inch thick)
2 cinnamon sticks, broken in half
5 large firm but ripe Anjou pears (3 to 3 1/4 pounds), peeled
White Mascapone Mousse
7 oz high-quality white chocolate (such as Lindt or Perugina), finely chopped
1/2 cup poire Williams (clear pear brandy)
1/4 cup water
1/2 vanilla bean, split lengthwise
1 8- to 8.8 oz container mascorpone cheese*
1 cup chilled heavy whipping cream
Trifle Assembly
3 3-oz packages soft ladyfingers**, separated
2 cups chilled heavy whipping cream
1/4 cup minced crystallized ginger
White chocolate curls
1 Tbs powdered sugar
Spiced Pears
Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to a boil. Reduce heat to medium, cover, and simmer with knife, about 35 minutes. Transfer liquid with pears to large bowl and refridgerate until cold, about 3 hours.
Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cups measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold.
Mousse
Combine white chocolate, pear brandy, and 1/4 cup water in top of double
boiler set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean, discard bean. Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm.
Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours.
do ahead Pears and mousse can be made 1 day ahead. Keep chilled.
Trifle Assembly
Cut pears lengthwise into 1/4-inch thick slices.
Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers). Drizzle 5 Tbs pear syrup evenly over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin). Starting at single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over). Drizzle ladyfingers evenly with 5 Tbs syrup.
do ahead Can be made 1 day ahead. Cover and refrigerate trifle and remaining pear syrup separately.
Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form. Add 1/4 cup pear syrup and beat until stiff peaks form. Working in batches, transfer cream to large pastry bag with large star tip. Pipe rosettes all over top of trifle, mounding slightly in center. Sprinkle with crystallized ginger. Garnish with chocolate curls.
do ahead Can be made 6 hours ahead. Keep refrigerated.
Sift powdered sugar over trifle just before serving.
*Mascarpone is an Italian cream cheese; sold at many supermarkets and at Italian markets.
**Available in the bakery or bread section of some supermarkets and at speciatly food stores.
test-kitchen tip To make chocolate curls, place one 3/4-oz bar of high-quality chocolate (such as Lindt or Perugina) on a plate and microwave on high at 5-second intervals just until slightly softened, but not hot or beginning to melt. Using vegetable peeler and starting at one long edge of the chocolate bar, shave white chocolate into curls. If the shaved chocolate breaks into small shards, it's not soft enough, so place in microwave again for a few seconds. If the chocolate becomes too soft, let it stand at room temperature or chill brifely until it firms up a bit.
Bon Appetit, December 2007.
Spiced Pears
1 750-ml bottle dry white wine
2 cups pear juice or pear nectar
1 1 /4 cups sugar
12 whole green cardamom pods, crushed in resealable plastic bag with mallet
4 1-inch diameter rounds peeled fresh ginger (each about 1/8 inch thick)
2 cinnamon sticks, broken in half
5 large firm but ripe Anjou pears (3 to 3 1/4 pounds), peeled
White Mascapone Mousse
7 oz high-quality white chocolate (such as Lindt or Perugina), finely chopped
1/2 cup poire Williams (clear pear brandy)
1/4 cup water
1/2 vanilla bean, split lengthwise
1 8- to 8.8 oz container mascorpone cheese*
1 cup chilled heavy whipping cream
Trifle Assembly
3 3-oz packages soft ladyfingers**, separated
2 cups chilled heavy whipping cream
1/4 cup minced crystallized ginger
White chocolate curls
1 Tbs powdered sugar
Spiced Pears
Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to a boil. Reduce heat to medium, cover, and simmer with knife, about 35 minutes. Transfer liquid with pears to large bowl and refridgerate until cold, about 3 hours.
Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cups measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold.
Mousse
Combine white chocolate, pear brandy, and 1/4 cup water in top of double
boiler set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean, discard bean. Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm.
Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours.
do ahead Pears and mousse can be made 1 day ahead. Keep chilled.
Trifle Assembly
Cut pears lengthwise into 1/4-inch thick slices.
Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers). Drizzle 5 Tbs pear syrup evenly over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin). Starting at single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over). Drizzle ladyfingers evenly with 5 Tbs syrup.
do ahead Can be made 1 day ahead. Cover and refrigerate trifle and remaining pear syrup separately.
Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form. Add 1/4 cup pear syrup and beat until stiff peaks form. Working in batches, transfer cream to large pastry bag with large star tip. Pipe rosettes all over top of trifle, mounding slightly in center. Sprinkle with crystallized ginger. Garnish with chocolate curls.
do ahead Can be made 6 hours ahead. Keep refrigerated.
Sift powdered sugar over trifle just before serving.
*Mascarpone is an Italian cream cheese; sold at many supermarkets and at Italian markets.
**Available in the bakery or bread section of some supermarkets and at speciatly food stores.
test-kitchen tip To make chocolate curls, place one 3/4-oz bar of high-quality chocolate (such as Lindt or Perugina) on a plate and microwave on high at 5-second intervals just until slightly softened, but not hot or beginning to melt. Using vegetable peeler and starting at one long edge of the chocolate bar, shave white chocolate into curls. If the shaved chocolate breaks into small shards, it's not soft enough, so place in microwave again for a few seconds. If the chocolate becomes too soft, let it stand at room temperature or chill brifely until it firms up a bit.
Bon Appetit, December 2007.
Dukkah-Crusted Lamb Chops with Pomegranate Molasses
Dukkah is an Egyptian spice blend that traditionally has hazelnuts or chickpeas as a base. In this version, pistachios are used instead.
1/2 cup unsalted natural pistachios, shelled
2 1/2 T toasted sesame seeds
1 T ground coriander
2 1/4 tsp ground cumin
1/2 tsp sugar
1/4 tsp salt
1 T pomegranate molasses
1 T honey
16 small lamb rib chops, well trimmed
1 T vegetable oil
Place first 6 ingredients in food processor. Using on/off turns, blend until mixture resembles breadcrumbs. Transfer dukkah to shallow bowl; set aside.
do ahead Dukkah can be prepared 1 day ahead. Cover tightly and let stand at room temperature.
Whisk pomegranate molasses and honey in small bowl; set aside.
Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan. Cook to desired doneness, about 2 minutes per side for medium-rare. Transfer lamb chops top plate; tent with foil to keep warm. Repeat with remaining chops. Holding each chop by bone end, dip both sides of meat in dukkah to coat and transfer to platter. Drizzle honey mixture over chops and serve.
From Bon Appetit, December 2007.
1/2 cup unsalted natural pistachios, shelled
2 1/2 T toasted sesame seeds
1 T ground coriander
2 1/4 tsp ground cumin
1/2 tsp sugar
1/4 tsp salt
1 T pomegranate molasses
1 T honey
16 small lamb rib chops, well trimmed
1 T vegetable oil
Place first 6 ingredients in food processor. Using on/off turns, blend until mixture resembles breadcrumbs. Transfer dukkah to shallow bowl; set aside.
do ahead Dukkah can be prepared 1 day ahead. Cover tightly and let stand at room temperature.
Whisk pomegranate molasses and honey in small bowl; set aside.
Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan. Cook to desired doneness, about 2 minutes per side for medium-rare. Transfer lamb chops top plate; tent with foil to keep warm. Repeat with remaining chops. Holding each chop by bone end, dip both sides of meat in dukkah to coat and transfer to platter. Drizzle honey mixture over chops and serve.
From Bon Appetit, December 2007.
Goat Cheese Crostini with Blood Orange and Black Pepper Marmalade
Serves 6.
8 oz soft fresh goat cheese, room temperature
4 blood oranges, divided
1/4 cup honey
1/4 tsp coarsely black ground pepper
Fresh lemon juice (optional)
18 1/2-inch thick slices French or raisin baguette, toasted
Place goat cheese in small bowl. Finely grate 1 tsp peel from 1 blood orange; stir peel into cheese.
Using vegetable peeler, remove peel (orange part only) in strips from remaining 3 oranges. Cut peel into 1/2 - 1/4-inch pieces and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membrane. Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan. Stir in honey and 1/4 tsp coarsely ground black pepper. Bring to boil over medium heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste with fresh lemon juice, if desired.
do ahead Cheese and marmalade can be made 1 day ahead; cover separately and chill. Bring to room temperature before assembling crostini.
Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.
kitchen tip To easily cut a blood orange, place the peeled fruit in the freezer for a few minutes until it firms up slightly.
From Bon Appetit, December 2007.
8 oz soft fresh goat cheese, room temperature
4 blood oranges, divided
1/4 cup honey
1/4 tsp coarsely black ground pepper
Fresh lemon juice (optional)
18 1/2-inch thick slices French or raisin baguette, toasted
Place goat cheese in small bowl. Finely grate 1 tsp peel from 1 blood orange; stir peel into cheese.
Using vegetable peeler, remove peel (orange part only) in strips from remaining 3 oranges. Cut peel into 1/2 - 1/4-inch pieces and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membrane. Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan. Stir in honey and 1/4 tsp coarsely ground black pepper. Bring to boil over medium heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste with fresh lemon juice, if desired.
do ahead Cheese and marmalade can be made 1 day ahead; cover separately and chill. Bring to room temperature before assembling crostini.
Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.
kitchen tip To easily cut a blood orange, place the peeled fruit in the freezer for a few minutes until it firms up slightly.
From Bon Appetit, December 2007.
Blood Orange Champagne Cocktail
Serves 8.
1/4 cup creme de cassis (black-currant liquer)
1 1/2 cups strained fresh blood orange juice (from about 6 oranges)
1 750-ml bottle chilled brut Champagne or dry sparkling wine
8 blood orange slices (optional)
Spoon 1 1/2 tsp creme de cassis into each of 8 Champagne flutes or other glasses. Add 3 T juice to each glass. Fill each with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.
From Bon Appetit, December 2007.
1/4 cup creme de cassis (black-currant liquer)
1 1/2 cups strained fresh blood orange juice (from about 6 oranges)
1 750-ml bottle chilled brut Champagne or dry sparkling wine
8 blood orange slices (optional)
Spoon 1 1/2 tsp creme de cassis into each of 8 Champagne flutes or other glasses. Add 3 T juice to each glass. Fill each with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.
From Bon Appetit, December 2007.
Chestnut Soup with Truffles
This elegant soup is from the restaurant above food emporium Julius Meinl.
Serves 6.
3 T butter
1 cup chopped shallots
1/4 cup chopped celery
2 7.41-ounce jars vaccum-packed whole chestnuts (about 3 cups)
3 1/2 cups (or more) low-salt chicken broth, divided
1/4 cup whipping cream
Cayenne pepper
White truffle or truffle oil
Melt butter in heavy large saucepan over medium heat. Add shallots and celery; saute until tender, about 8 minutes.
Add chestnuts; toss to coat. Add 3 cups broth; bring to boil. Cover; reduce heat to medium-low. Simmer 15 minutes to blend flavors. Using slotted spoon, remove 1/2 cup chestnuts from pan; chop coarsely.
Transfer chopped chestnuts to small bowl; set aside.
Working batches, puree soup in blender. Return to pan. Mix in 1/2 cup broth and cream. Thin with additional broth, if desired. Season to taste with salt and cayenne pepper.
do ahead Can be made 1 day ahead. Cool soup slightly, then cover and chill. Cover and chill reserved chestnuts.
Rewarm chopped chestnuts in microwave or in small skillet over medium heat. Bring soup to simmer. Ladle soup into bowls. Top with chestnuts. Shave truffle over or drizzle with truffle oil.
From Bon Appetit, December 2007.
Serves 6.
3 T butter
1 cup chopped shallots
1/4 cup chopped celery
2 7.41-ounce jars vaccum-packed whole chestnuts (about 3 cups)
3 1/2 cups (or more) low-salt chicken broth, divided
1/4 cup whipping cream
Cayenne pepper
White truffle or truffle oil
Melt butter in heavy large saucepan over medium heat. Add shallots and celery; saute until tender, about 8 minutes.
Add chestnuts; toss to coat. Add 3 cups broth; bring to boil. Cover; reduce heat to medium-low. Simmer 15 minutes to blend flavors. Using slotted spoon, remove 1/2 cup chestnuts from pan; chop coarsely.
Transfer chopped chestnuts to small bowl; set aside.
Working batches, puree soup in blender. Return to pan. Mix in 1/2 cup broth and cream. Thin with additional broth, if desired. Season to taste with salt and cayenne pepper.
do ahead Can be made 1 day ahead. Cool soup slightly, then cover and chill. Cover and chill reserved chestnuts.
Rewarm chopped chestnuts in microwave or in small skillet over medium heat. Bring soup to simmer. Ladle soup into bowls. Top with chestnuts. Shave truffle over or drizzle with truffle oil.
From Bon Appetit, December 2007.
Golden Beet Soup
Serves 8.
6 T (3/4 stick) pareve margarine
9 1/2-inch diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved
4 1/2 cups chopped onions
4 tsp minced peeled fresh ginger
1 T finely grated lemon peel
6 cups (or more) low-salt chicken broth
2 to 3 T fresh lemon juice
Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to a boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
Puree soup in blender in batches until smooth. Return puree to pot. Add 2 T lemon juice to soup and thin with more broth., if desired. Season with salt, pepper, and more lemon juice.
Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth.
do ahead Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
Ladle soup into bowls. Drizzle some of greens puree over soup and serve.
From Bon Appetit, December 2007
6 T (3/4 stick) pareve margarine
9 1/2-inch diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved
4 1/2 cups chopped onions
4 tsp minced peeled fresh ginger
1 T finely grated lemon peel
6 cups (or more) low-salt chicken broth
2 to 3 T fresh lemon juice
Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to a boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
Puree soup in blender in batches until smooth. Return puree to pot. Add 2 T lemon juice to soup and thin with more broth., if desired. Season with salt, pepper, and more lemon juice.
Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth.
do ahead Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
Ladle soup into bowls. Drizzle some of greens puree over soup and serve.
From Bon Appetit, December 2007
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