Text 12185, 148 rader
Skriven 2014-04-15 06:25:44 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Eat & Get Big #1
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Chip Madeleines
 Categories: Desserts, Chocolate, Eggs, Cakes
      Yield: 24 servings

     10 tb Unsalted butter; + extra for
           - greasing
      2 tb Honey
      3    Extra-large free-range eggs
    2/3 c  Superfine sugar
      1 c  Self-rising flour; + extra
           - for dusting
  3 1/2 oz Dark (70% cocoa solids)
           - chocolate; in very small
           - pieces

  This recipe is (very slightly) adapted from the second St.
  John restaurant cookbook, Beyond Nose to Tail (if you don't
  already have both the St. John books, buy them now as not
  only are the recipes brilliant but the turn of phrase is a
  joy). I would recommend you buy one or two 12-hole madeleine
  pans for this, if you don't already have one, as once you've
  made these you'll be sure to make them again. You can serve
  the first batch while the second batch is in the oven;
  you'll need both.

  Melt the butter and honey in a small saucepan and simmer
  until syrupy-about 8 minutes. Pour into a bowl and set aside
  to cool. Don't worry if the mixture splits slightly.

  Using an electric stand or hand-held mixer, whisk the eggs
  and sugar together for around 8 minutes or until the mixture
  has tripled in volume.

  Fold in the flour then the butter mixture and leave until
  cold. Stir the chopped chocolate into the cake mixture. Rest
  in the fridge for a couple of hours.

  Preheat the oven to 375øF/190øC. Butter and flour the
  madeleine molds. Put a teaspoonful of mixture into each mold
  and bake for about 15 minutes or until just firm to the
  touch and golden brown.

  Best served warm.

  Green & Black's Organic Ultimate Chocolate Recipes: The New
  Collection; Edited by Micah Carr-Hill

  Epicurious | February 2011

  Yield: Makes 24

  MM Format by Dave Drum - 17 February 2011

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Olive-Oil Cake w/Candied Orange
 Categories: Cakes, Desserts, Citrus, Dairy, Nuts
      Yield: 12 servings

MMMMM-------------------CANDIED ORANGE & SYRUP------------------------
      1 c  Sugar
    3/4 c  Orange blossom honey
      3 tb Green cardamom pods;
           - crushed
      1 sm Orange; thin sliced

MMMMM----------------------------CAKE---------------------------------
    1/2 c  Olive oil plus more for
           - brushing
      1 c  All-purpose flour
    1/2 c  Semolina flour (pasta
           - flour)
  1 1/2 ts Baking powder
      1 ts Ground cardamom
    1/2 ts Kosher salt
    1/4 ts Baking soda
    1/2 c  Sugar; divided
      3 lg Eggs; separated
    2/3 c  Plain whole-milk yogurt
  1 1/2 ts Grated orange zest
      1 ts Vanilla extract
           Chopped unsalted pistachios;
           - lightly toasted

  Special equipment: 9"-diameter springform pan

  INGREDIENT INFO: Semolina flour (pasta flour) is available
  at better supermarkets and at Italian markets.

  A mild or fruity olive oil works best in this
  cardamom-scented cake. Just try not to eat all of the
  candied orange slices before the cake cools.

  FOR CANDIED ORANGE AND SYRUP: Line a baking sheet with
  parchment paper. Bring sugar, honey, cardamom, and 3 cups
  water to a boil in a medium heavy saucepan, stirring until
  sugar dissolves. Add orange slices. Reduce heat to
  medium-low; simmer, turning orange slices occasionally,
  until tender and syrup is reduced to 3 1/4 cups, about 40
  minutes. Arrange orange slices in a single layer on prepared
  baking sheet; remove cardamom pods and seeds. Strain syrup.

  DO AHEAD: Can be made 1 day ahead. Cover syrup and orange
  slices separately; chill. Return orange slices to room
  temperature and rewarm syrup slightly before using.

  FOR CAKE: Preheat oven to 350øF/175øC. Brush pan with oil.
  Whisk both flours and next 4 ingredients in a medium bowl.
  Using an electric mixer, beat 1/4 cup sugar and 1/2 cup oil
  in a large bowl for 1 minute. Beat in yolks, then flour
  mixture. Beat in yogurt, zest, and vanilla. Using clean, dry
  beaters, beat egg whites in another medium bowl until soft
  peaks form. Gradually beat in remaining 1/4 cup sugar until
  firm peaks form. Fold egg whites into batter just to blend
  in 2 additions. Transfer to prepared pan; smooth top.

  Bake cake until a toothpick inserted into center comes out
  clean, about 25 minutes. Pierce hot cake all over with a
  metal skewer. Slowly drizzle 3/4 cup warm syrup all over.
  When syrup is absorbed, slowly pour 3/4 cup more syrup over.
  Reserve remaining syrup for serving. Let cake cool in pan on
  a wire rack. Run a thin knife around edge of pan to release
  cake. Remove pan sides. Arrange candied orange slices over.
  Sprinkle pistachios over. Cut into wedges and serve drizzled
  with more syrup.

  by The Bon Appétit Test Kitchen

  Bon Appétit | June 2011

  Yield: Makes 12 servings

  MM Format by Dave Drum - 12 July 2011

  Uncle Dirty Dave's Archives

MMMMM

... Luncheon: as much food as one's hand can hold. - Samuel Johnson

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