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Cherry Clafouti

June 28, 2014 · by · Leave a Comment
cherry clafouti-5
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cherry clafouti-5

Cherry Clafouti is a french country-style egg custard dessert slightly similar to quiche.Sweet cherries are covered in pancake-like batter  then baked until puffed and nicely browned.It”s a really quick and easy custard type dessert that has no need to be cooled or stored in a fridge before serving.Clafouti also can be versatile by replacing cherries with any berries,plums, or peaches.It can also be served for breakfast or brunch.

Ingredients:

1 1/2 cups pitted fresh or canned cherries(drained)

4 eggs

1 1/4 cup milk

1/4 cup granulated sugar

1/2 cup all-purpose flour

pinch of salt

1 teaspoon vanilla extract

1 teaspoon kirsch liquor  (optional)

powdered sugar for dusting

butter for greasing the pan

Directions:

Heat oven to 325F degrees.

Butter a 10 inch round pan (do not use a springform pan or removable tartlet pan).

Arrange cherries evenly on the bottom of a pan.

Whisk eggs and milk together.

Add sugar,vanilla,kirsch(optional),salt and flour.Continue whisking until all lumps are removed.

Pour the custard over cherries and bake for 1hour – 1 hour and 15 minutes.The custard should be lightly browned and firm to touch when done.

Dust with powdered sugar while still warm or cooled.

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Cherry Clafouti

Ingredients

  • 1 1/2 cups pitted fresh or canned cherries(drained)
  • 4 eggs
  • 1 1/4 cup milk
  • 1/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon kirsch liquor (optional)
  • powdered sugar for dusting
  • butter for greasing the pan

Instructions

  1. Heat oven to 325F degrees.
  2. Butter a 10 inch round pan (do not use a springform pan or removable tartlet pan).
  3. Arrange cherries evenly on the bottom of a pan.
  4. Whisk eggs and milk together.
  5. Add sugar,vanilla,kirsch(optional),salt and flour.Continue whisking until all lumps are removed.
  6. Pour the custard over cherries and bake for 1hour - 1 hour and 15 minutes.The custard should be lightly browned and firm to touch when done.
  7. Dust with powdered sugar while still warm or cooled.
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Lamb Osso Bucco

June 23, 2014 · by · Leave a Comment
lamb osso bucco
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lamb osso bucco

Lamb is highly rated in our family.We LOVE lamb!!! (shanks and chops the most) It’s very rich and yet so delicate and mild.

Lamb Osso Bucco  is a comforting delicious Italian lamb dish that is aromatic and full of flavor.The meat is seared and then braised in a flavorful sauce until tender and nearly falling of the bone.

Osso Bucco is Italian for bone with a hole and refers to the marrow in the center of the cross cut shank. The reason for cutting is to expose the richness of the bone marrow.So you can prepare the shank as is or have a butcher cut the shank crosswise for vital nutrients.

 

Ingredients:

6 lamb shanks (or crosscut shanks-osso bucco style)

1 onion sliced

3-4 carrots cut in chunks

4-5 celery and/or fennel cut in chunks

7 garlic cloves

14.5 ozs. diced tomatoes or 2-3 fresh tomatoes

8 ozs. tomato paste

2 cup red wine

1 cup beef or chicken broth/stock

1 tablespoon dried oregano

4 rosemary sprigs

6 thyme sprigs

1 bay leaf

salt

black pepper

oil

 

Directions:

Heat a dutch oven or frying pan with oil.

Season lamb with salt and pepper.

Sear on all sides until well browned.

Sear in batches.Add more oil if needed.

Remove each batch and set aside.

Add onions,carrots,celery/fennel to the pot.Add  more oil if needed.

Stir and Sauté for approx. 10 minutes.

Add tomato paste,oregano, and 2 crushed garlic cloves 5 whole garlic cloves.

Continue to saute stirring for another 3 minutes.

Add red wine,stir and cook for another minute or two.

Add tomatoes,stock/broth,bay leaf,salt and pepper.

Transfer shanks back to dutch oven or a large baking dish.(pour sauce over shanks if using baking dish)

Arrange sprigs of rosemary and thyme in between the shanks.

Heat oven to 350 degrees.

Cover with foil and braise the shanks for 2 hours.

Turn the sides and continue to braise for another 1 hour.

Remove foil and braise uncovered for 20-30 minutes.

When done the meat should be tender and nearly falling off the bone.

Serve over mashed potatoes,risotto,rice, or pasta with your choice of vegetables.Pour sauce over the shank as much as desired.

-I served with mashed potatoes,steamed broccolini and organic veggie mix from Trader Joe’s(corn,green beans,peas and carrots).

 

 

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Lamb Shank Osso Bucco

Lamb Shank Osso Bucco

Ingredients

  • 6-7 lamb shanks (or crosscut shanks-osso bucco style)
  • 1 onion sliced
  • 3-4 carrots cut in chunks
  • 4-5 celery and/or fennel cut in chunks
  • 7 garlic cloves
  • 14.5 ozs. diced tomatoes or 2-3 fresh tomatoes
  • 8 ozs. tomato paste
  • 2 cup red wine
  • 1 cup beef or chicken broth/stock
  • 1 tablespoon dried oregano
  • 4 rosemary sprigs
  • 6 thyme sprigs
  • 1 bay leaf
  • salt
  • black pepper
  • oil

Instructions

  1. Heat a dutch oven or frying pan with oil.
  2. Season lamb with salt and pepper.
  3. Sear on all sides until well browned.
  4. Sear in batches.Add more oil if needed.
  5. Remove each batch and set aside.
  6. Add onions,carrots,celery/fennel to the pot.Add more oil if needed.
  7. Stir and Sauté for approx. 10 minutes.
  8. Add tomato paste,oregano, and 2 crushed garlic cloves 5 whole garlic cloves.
  9. Continue to saute stirring for another 3 minutes.
  10. Add red wine,stir and cook for another minute or two.
  11. Add tomatoes,stock/broth,bay leaf,salt and pepper.
  12. Transfer shanks back to dutch oven or a large baking dish.(pour sauce over shanks if using baking dish)
  13. Arrange sprigs of rosemary and thyme in between the shanks.
  14. Heat oven to 350 degrees.
  15. Cover with foil and braise the shanks for 2 hours.
  16. Turn the sides and continue to braise for another 1 hour.
  17. Remove foil and braise uncovered for 20-30 minutes.
  18. When done the meat should be tender and nearly falling off the bone.
  19. Serve over mashed potatoes,risotto,rice, or pasta with your choice of vegetables.Pour sauce over the shank as much as desired.
  20. -I served with mashed potatoes,steamed broccolini and organic veggie mix from Trader Joe's(corn,green beans,peas and carrots).
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Bruschetta

June 20, 2014 · by · Leave a Comment
bruschetta
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bruschetta

 

Bruschetta is one of my favorite summer appetizers.It’s one of the  freshest,simplest, and healthiest appetizers out there(no frying or mayo).

The combination of sweet tomatoes and aromatic basil with tangy sweet balsamic and olive oil is simply divine.Great thing about bruschetta… that it can be served as an appetizer,snack,salad or lunch.Whatever you’re in the mood for.And at parties they’re are gone in a zoom!

Ingredients:

3 roma tomatoes diced

4 thick slices fresh mozzarella cheese

5-6 fresh basil leaves sliced

2 tablespoons sun-dried tomatoes chopped(optional)

2 tablespoons fire roasted peppers chopped (optional)

3 tablespoons extra virgin olive oil(good quality)

2 tablespoons black or white balsamic vinegar

salt and fresh ground pepper

1/2 french baguette or any Italian bread sliced diagonally (I used whole wheat french baguette)

2 cloves garlic

olive oil for drizzling

Heat oven on broil.

Arrange bread slices on a lined baking sheet.

Drizzle some olive oil and sprinkle a little salt and black pepper.

Toast in the oven for 3-5 minutes or until  bread is slightly browned.Let cool.

In a bowl, combine tomatoes,mozzarella cheese,basil,sun-dried tomatoes,fire roasted peppers,salt,balsamic vinegar,and olive oil.Set aside.

Rub each piece of bread with garlic.

Spoon tomato mix on top of each slice of bread.

 

 

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Bruschetta

Ingredients

  • 3 roma tomatoes diced (liquid removed)
  • 4 thick slices fresh mozzarella cheese
  • 5-6 fresh basil leaves sliced
  • 2 tablespoons sun-dried tomatoes chopped(optional)
  • 2 tablespoons fire roasted peppers chopped (optional)
  • 3 tablespoons extra virgin olive oil(good quality)
  • 2 tablespoons black or white balsamic vinegar
  • salt and fresh ground pepper
  • 1/2 french baguette or any Italian bread sliced diagonally (I used whole wheat french baguette)
  • 2 cloves garlic
  • olive oil for drizzling

Instructions

  1. Heat oven on broil.
  2. Arrange bread slices on a lined baking sheet.
  3. Drizzle some olive oil and sprinkle a little salt and black pepper.
  4. Toast in the oven for 3-5 minutes or until bread is slightly browned.Let cool.
  5. In a bowl, combine tomatoes,mozzarella cheese,basil,sun-dried tomatoes,fire roasted peppers,salt,balsamic vinegar,and olive oil.Set aside.
  6. Rub each piece of bread with garlic.
  7. Spoon tomato mix on top of each slice of bread.
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Tiramisu Meringue Cake

June 18, 2014 · by · 6 Comments
Tiramisu Meringue cake-2
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Tiramisu Meringue cake-2

Tiramisu meringue cake is an amazing and super delicious cake with combination of meringue and tiramisu cake.Soft coffee soaked sponge cake has a thick middle layer of nutty marbled chocolate meringue and covered in heavenly divine cream.

This recipe was shared with me by an awesome baker Marina from my church.Her Food always looks SUPER and DELICIOUS! Thank you so much Marina.

Please take note… This cake does require some time to make,I like to split the process in two days. Day 1:Make meringue and custard(store in fridge  covered),Day 2: Bake cake,make frosting and assemble.

 Ingredients:

Meringue-

6 egg whites

pinch of salt

pinch of cream of tartar

1 1/2 cups sugar

1/2- 1 cup hazelnuts(not toasted)

1 tablespoon cornstarch

3 ozs. chocolate chips

 

Cream-

6 egg yolks

1/2 cup sugar + 1/2 cup sugar

16 ozs. cream cheese (2 packages 8oz each)

2 cups heavy whipping cream

 

Cake batter-

8 eggs

1 cup sugar

1 1/4 cup sifted flour

1 teaspoon vanilla

 

Syrup-

1 cup coffee

1 tablespoon kahlua liquor

1 tablespoon sugar

Other ingredients-

shredded chocolate

toasted hazelnuts

 

Directions-

Meringue:

Preheat oven to 300 degrees.

Whip egg whites with pinch of salt and pinch of cream of tartar.

Add in sugar slowly while beating.Egg whites need to come to stiff peeks.

Mix nuts with cornstarch and gently fold in to meringue.

Melt chocolate chips and gradually fold in to meringue making a marble effect.Just few turns,don’t over mix.

Reduce oven temperature 250 degrees just before placing the pan in the oven.

Bake for 4 hours. Open door to cool completely  before taking it out,so meringue doesn’t crack.

Custard-

Prepare water bath.Whip egg yolks with 1/2 cup sugar until frothy and place it on water bath.

Heat for 10 minutes stirring continually until sugar dissolves.

Take off heat and mix in Kahlua liquor,let cool completely.

Cake-

Heat oven to 350 degrees.

Prepare and line a 10 inch spring foam cake pan.

Beat eggs and sugar together until pale and thick.(15-20min)

Add vanilla.

Add sifted flour and gently mix it in.

Bake for 25-30 minutes. Test with toothpick.It needs to come out clean.

Combine syrup ingredients.

Cream-

Whip cream cheese with 1/2 cup sugar until smooth.

Gradually add in custard.

In a separate bowl, whip heavy whipping cream until stiff.

Fold in half of whipped cream with cream cheese mixture and leave the rest to decorate the cake.

 Assembling-

Slice the cake in half.

Soak cake with coffee syrup using a brush.

Spread cream on the soaked side and add shredded chocolate over it.

Place meringue on top of shredded chocolate and spread more cream over meringue.Add shredded chocolate over cream.

Soak second layer of cake and flip soaked side down.

Cream cake all over. Decorate with toasted hazelnuts and shredded chocolate.
Refrigerate overnight.

 

Note: If decorating the sides of cake as shown you will need more heavy whipping cream.

 

Print
Tiramisu Meringue Cake

Ingredients

  • Meringue-
  • 6 egg whites
  • pinch of salt
  • pinch of cream of tartar
  • 1 1/2 cups sugar
  • 1/2- 1 cup hazelnuts(not toasted)
  • 1 tablespoon cornstarch
  • 3 ozs. chocolate chips
  • Cream-
  • 6 egg yolks
  • 1/2 cup sugar + 1/2 cup sugar
  • 16 ozs. cream cheese (2 packages 8oz each)
  • 2 cups heavy whipping cream
  • Cake batter-
  • 8 eggs
  • 1 cup sugar
  • 1 1/4 cup sifted flour
  • 1 teaspoon vanilla
  • Syrup-
  • 1 cup coffee
  • 1 tablespoon kahlua liquor
  • 1 tablespoon sugar
  • Other ingredients-
  • shredded chocolate
  • toasted hazelnuts

Instructions

  1. Meringue:
  2. Preheat oven to 300 degrees.
  3. Whip egg whites with pinch of salt and pinch of cream of tartar.
  4. Add in sugar slowly while beating.Egg whites need to come to stiff peeks.
  5. Mix nuts with cornstarch and gently fold in to meringue.
  6. Melt chocolate chips and gradually fold in to meringue making a marble effect.Just few turns,don't over mix.
  7. Reduce oven temperature 250 degrees just before placing the pan in the oven.
  8. Bake for 4 hours. Open door to cool completely before taking it out,so meringue doesn't crack.
  9. Custard-
  10. Prepare water bath.Whip egg yolks with 1/2 cup sugar until frothy and place it on water bath.
  11. Heat for 10 minutes stirring continually until sugar dissolves.
  12. Take off heat and mix in Kahlua liquor,let cool completely.
  13. Cake-
  14. Heat oven to 350 degrees.
  15. Prepare and line a 10 inch spring foam cake pan.
  16. Beat eggs and sugar together until pale and thick.(15-20min)
  17. Add vanilla.
  18. Add sifted flour and gently mix it in.
  19. Bake for 25-30 minutes. Test with toothpick.It needs to come out clean.
  20. Combine syrup ingredients.
  21. Cream-
  22. Whip cream cheese with 1/2 cup sugar until smooth.
  23. Gradually add in custard.
  24. In a separate bowl, whip heavy whipping cream until stiff.
  25. Fold in half of whipped cream with cream cheese mixture and leave the rest to decorate the cake.
  26. Assembling-
  27. Slice the cake in half.
  28. Soak cake with coffee syrup using a brush.
  29. Spread cream on the soaked side and add shredded chocolate over it.
  30. Place meringue on top of shredded chocolate and spread more cream over meringue.Add shredded chocolate over cream.
  31. Soak second layer of cake and flip soaked side down.
  32. Cream cake all over. Decorate with toasted hazelnuts and shredded chocolate.
  33. Refrigerate overnight.
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