Tag: dessert

A Lovely Tradition…Daniel Boulud’s Madeline Recipe

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A Lovely Tradition…Daniel Boulud’s Madeline Recipe

I recently had dinner at a cozy Italian restaurant and, as we were leaving, the owner gave pressed a bag of biscotti into my hand. It was the perfect ending to a delicious meal and time spent with friends. We enjoyed it the next morning over tea and coffee.

I love incorporating details and traditions like this…thoughtful touches that elevate your experience. Since my husband is French I considered how we could incorporate for our guests and thought madelines would be perfect. They are light and delicious…you can enjoy them with everything from coffee to champagne. So I have been baking a batch of madelines and giving to guests as they leave. The gesture has been much appreciated.

When looking for a recipe, I discovered the renowned French chef’s Daniel Boulud’s recipe and was pleased with the results. The recipe is relatively easy to prepare and I like how you can make it a day in advance.

INGREDIENTS

1 teaspoon baking powder

½ teaspoon kosher salt

¾ cup all-purpose flour, plus more for dusting

2 large eggs

⅓ cup granulated sugar

1 tablespoon light brown sugar

1 tablespoon honey

2 teaspoons finely grated lemon or orange zest

6 tablespoons (¾ stick) unsalted butter, melted, warm

Nonstick vegetable oil spray

Powdered sugar

12-cake regular madeleine pan

INSTRUCTIONS

Whisk baking powder, salt, and flour in a small bowl.

Whisk eggs, granulated sugar, light brown sugar, honey, and lemon zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.

Preheat oven to 400°. Lightly coat madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable bag) and pipe batter into each mold, filling two-thirds full (you may have a little batter left over).

Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8−10 minutes for regular cakes. Batter can be prepared one day in advance, keep chilled.Tap pan against counter to release madeleines. Dust with powdered sugar and serve warm

Source: bonappetit.com

Start your own tradition or enjoy these sharing delicious madelines with your friend and family!

Bisous,
Rebecca

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f. 7.2018
3 Decadent Ice Cream Recipes

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3 Decadent Ice Cream Recipes

As the summer days wind down, we have to make the most of them and enjoy every last drop. If you read my Spring Sorbet post earlier this year, you know that I have a Cuisinart Ice Cream Maker. I originally purchased it to make sorbet but once I had made a few sorbets…I decided to try making ice cream. I was shocked at how simple it was and how fresh (and delicious) it tasted. There is no question that these 3 decadent recipes are not on the “lighter side” but are certainly perfect for the times when you want to indulge. To really kick it up a notch, put them in waffle cones and you have a perfect treat. TIP: be sure to freeze the ice cream maker insert at least 24 hours prior to using!

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Blueberry Ice Cream

Ingredients:

4 cups fresh blueberries

2 cups sugar

1 tablespoon vanilla

pinch of salt

1 cup whole milk

1 cup half & half

2 cups whipping cream

Instructions:

Puree blueberries in blender. Add pureed blueberries and sugar in sauce pan and stir, warming until sugar dissolves. Refrigerate mixture until cold. Add in vanilla, salt, milk, half & half and cream. Pour into ice cream maker and churn. Freeze overnight to allow ice cream to set up and ripen.

Source: www.yourhomebasedmom.com

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Pineapple Coconut Ice Cream

Ingredients

1 13.5 oz can coconut milk

1 cup granulated sugar

1.5 cups heavy cream

1 teaspoon coconut extract

8 oz crushed pineapple

1/3 cup shredded coconut

Instructions:

In a large bowl, beat coconut milk and sugar with an electric mixer until the sugar dissolves; then stir in remaining ingredients. Add ingredients to your already chilled ice cream maker insert and churn for 30 minutes. Place into container and freeze for 2-4 hours before serving.

Source: www.carriesexperimentalkitchen.com

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Chocolate Malt Ball Ice Cream

Ingredients:

1 cup cocoa powder (I use Ghiardelli Sweet Ground Chocolate)

3/4 cup brown sugar

1.5 cups whole milk

3.25 cups heavy cream

1 tablespoon vanilla

Instructions

Mix the dry ingredients in a bowl. Add the milk and cream and mix until combined. I added milk chocolate malt balls (broken into pieces) to add texture. Pour the mixture into your ice cream maker and mix according to the directions for your machine. Mix for 30 minutes and then freeze overnight.

Source: www.bakedbree.com

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Hope you indulge a bit and try these recipes…I am confident you will enjoy!

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Bisous,

Rebecca

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Photography by Erica Dunhill Photography

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f. 12.2017
3 Spring Sorbet Recipes

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3 SPRING SORBET RECIPES

A few years back my husband and I hosted an elegant French themed dinner party. In an effort to wow our guests, we served a sorbet between courses. The sorbet recipe needed to be made with an ice cream maker. In an effort to be streamlined, I try to avoid purchases like these, however, I really wanted to prepare the sorbet so I bought a Cuisinart Ice Cream Maker. I was surprised to learn how easy it is to make sorbet and ice cream and have made some delicious recipes. If you are feeling the need for a little indulgence…try these delicious sorbet recipes. While they do have sugar, they are low in fat!

LEMON BASIL SORBET

Makes about 5 cups

Ingredients:

2 cups water

1 ½ cups of granulated sugar

1 ½ tablespoons lemon zest, divided

1 cup packed fresh basil (1 ½ cups if stronger basil flavor is desired)

pinch of sea salt

2 cups fresh lemon juice

Instructions:

Combine the water, sugar and 1½ tablespoons of the lemon zest in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Remove from heat. Once the simple syrup is ready, add the basil and salt. Let the mixture steep for 30 minutes. Stir in the lemon juice. Cover and refrigerate 2 to 3 hours, or overnight. Strain the chilled mixture through a fine mesh strainer. Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. When the sorbet is almost done, add the reserved zest through the opening on top of the ice cream maker and let churn until combined. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Garnish with a single basil leaf for an elegant presentation.

Source: www.cuisinart.com

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RASPBERRY SORBET

Makes about 5 cups

Ingredients

2 cups water

1 ½ cups sugar

1 teaspoon vanilla extract

5 cups fresh raspberries

2 tablespoons fresh lemon juice

Instructions:

Combine water and sugar in a medium saucepan and bring to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a syrup, for 5 minutes. Pour the syrup into a medium bowl, stir in vanilla extract and transfer to freezer and chill for 15 minutes. Purée 4 cups of the raspberries with the syrup in a blender until smooth. Scrape the purée through a fine sieve into a bowl and discard the seeds. Stir lemon juice into the raspberry purée and pour into a 2 quart ice cream maker. Freeze until desired consistency is achieved, approximately 25 minutes. Add remaining raspberries and continue freezing in the ice cream maker for approximately 5 minutes. Transfer the sorbet to a plastic container and freeze until completely set, about one hour. Garnish with a little home made whipped cream for a luxurious finish.

Source: www.saveur.com

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CHOCOLATE SORBET

Makes about 5 cups

Ingredients:

2 cups water

1 cup granulated sugar

½ teaspoon salt

1/3 cup semi-sweet chocolate chips (I like Ghiradelli)

1 cup cocoa (my favorite is Valharona)

¼ teaspoon vanilla extract

Instructions:

Heat water, sugar and salt in a medium saucepan, stir until sugar dissolves. Gradually mix sugar solution into cocoa using a whisk. While the mixture is still hot, add the chocolate chips and let sit for 5 minutes before mixing with a whisk. Chill 2 hours or overnight and then freeze in an ice-cream maker according to the manufacturers’ directions. Garnish with raspberries and mint leaves or chocolate candy.

Source: www.chocolatechocolateandmore.com

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Hope you enjoy these sweet sorbets!

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Bisous,
Rebecca

f. 21.2017
Mini Berry Cheesecakes

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Cheesecake Recipe from Call Me Cupcake

Thank you to Linda Lomelio, founder of Call Me Cupcake, for the creation of her fantastic blog dedicated to beautiful desserts and compelling photography. While many of her creations seem daunting, I prepared her No Bake Berry Cheesecake Recipe as miniature cheesecakes with success. The recipe is delicious and easy to follow. The cake has a bright flavor, fluffy texture and a rich, chocolaty crust. Your guests will adore this luxe dessert. Look for this and many other recipes at her website.

http://call-me-cupcake.blogspot.com/

Bisous,

Rebecca

f. 30.2014

Tag: dessert

A Lovely Tradition…Daniel Boulud’s Madeline Recipe

3 Decadent Ice Cream Recipes

3 Spring Sorbet Recipes

Mini Berry Cheesecakes