Text 12296, 172 rader
Skriven 2014-04-18 11:51:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: Feel Like A Nut? #2
===========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Macaroons w/Orange Ganache
 Categories: Cookies, Desserts, Citrus, Chocolate, Nuts
      Yield: 36 servings
 
MMMMM--------------------------COOKIES-------------------------------
      2 c  Powdered sugar; divided
  1 1/4 c  Slivered almonds
      3 tb Natural unsweetened cocoa
           - powder
    1/3 c  + 3 tb egg whites; room temp
           - whisked to loosen
    1/4 c  Sugar

MMMMM--------------------------GANACHE-------------------------------
  3 1/2 oz Bittersweet chocolate (do
           - not exceed 61% cacao);fine
           - chopped
      2 tb Cold unsalted butter; in
           - 1/2" cubes
    1/2 c  Heavy cream
      1 tb Fine grated orange zest
    1/2 ts Ground cloves
    1/8 ts Ground allspice
    1/8 ts Kosher salt
           Gold dust (opt)
 
  INGREDIENT INFO: Gold dust is available at specialty foods
  stores and lusterdust.com.
  
  Egg whites vary in size, and the quantity of whites used
  in a meringue affects its texture. When making these
  cookies, it's best to use a liquid measuring cup to
  measure the whites. You'll want to chill the cookies
  overnight to get the perfect balance of crisp and chewy.
  
  FOR COOKIES: Arrange racks in lower and upper thirds of
  oven; preheat to 325oF/163oC. 

  Line 3 rimless baking sheets with parchment paper. Pulse 1
  cup powdered sugar and almonds in a food processor until
  nuts are very finely ground (but not to a paste), 60-90
  seconds. Add cocoa powder and remaining 1 cup powdered
  sugar; process to blend well. Sift mixture through a
  medium-mesh strainer into a large bowl; discard larger
  almond pieces remaining in strainer (if more than 1
  tablespoon remains, pulse nuts again in processor and
  re-sift).
  
  Using an electric mixer, beat 1/3 cup egg whites in a
  medium bowl on medium speed until white and frothy, about
  1 minute. With mixer on medium-low speed, gradually add
  sugar by tablespoonfuls. Increase speed to medium-high;
  beat until firm peaks form.
  
  Stir in remaining 3 tablespoons egg whites. Fold meringue
  into dry ingredients in 2 additions, mixing well between
  additions.
  
  Spoon meringue into a pastry bag fitted with a 1/4" tip.
  (Alternatively, spoon into a plastic freezer bag, then cut
  1/4" off a corner of bag.) Twist top of bag and pipe
  quarter size rounds onto 2 of the 3 prepared baking
  sheets, spacing 1" apart. Let stand until tops appear dry,
  about 10 minutes.
  
  Bake cookies, rotating sheets halfway through baking,
  until puffed and dry, about 16 minutes. Slide cookies on
  parchment onto a wire rack. Let cool completely. Repeat
  with remaining batter on third baking sheet.
  
  FOR GANACHE: Place chocolate and butter in a medium bowl.
  Bring cream just to a boil in a small saucepan over
  medium-high heat. Remove from heat; stir in orange zest,
  cloves, allspice, and salt. Pour hot cream mixture over
  chocolate and butter; whisk until smooth. Refrigerate
  until firm, about 20 minutes.
  
  Spoon ganache into a pastry bag fitted with a 1/4" tip.
  (Alternatively, spoon into a plastic freezer bag, then cut
  1/4" off a corner of bag.) Twist top of bag and pipe about
  1 teaspoon ganache onto flat side of 1 cookie, leaving
  1/4"-1/8" plain border. Top with a second cookie, flat
  side down. Repeat with the remaining cookies and ganache.
  Brush tops with gold dust, if desired. Layer in an
  airtight container between sheets of parchment paper and
  refrigerate overnight.
  
  DO AHEAD: Can be made 2 days ahead. Keep chilled. Let
  return to room temperature before serving.
  
  by Gina Marie Miraglia Eriquez
  
  Bon AppOtit | December 2011
  
  Yield: Makes about 36
  
  MM Format by Dave Drum - 11 December 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nadine's Walnut Cake
 Categories: Cakes, Desserts, Nuts, Dairy
      Yield: 21 Servings
 
      1 c  Unsalted butter; room temp,
           - + more for pan
      6 tb Raw sugar; divided
      7 c  Walnut halves
    3/4 c  All-purpose flour
  1 1/2 c  Almond flour or almond meal
    3/4 c  Granulated sugar
      6 lg Eggs
    3/4 c  Heavy cream
    1/2 c  Plain whole-milk yogurt
      1 ts Kosher salt
      1    Vanilla bean; split
           - lengthwise
           Whipped cream
 
  Ingredient info: Almond flour is available at some
  supermarkets and at natural foods stores and specialty
  markets.
  
  Preheat oven to 350oF/175oC. Butter a 13x9x2" metal or
  glass baking dish; sprinkle bottom evenly with 3
  tablespoons raw sugar. Set aside.
  
  Pulse walnuts in a food processor until coarsely chopped.
  Set 2 cups aside. Add all-purpose flour to processor and
  pulse until walnuts are very finely ground, 1-2 minutes.
  Add almond flour; pulse to blend. Set aside.
  
  Using an electric mixer, beat 1 cup butter and granulated
  sugar in a large bowl until light and fluffy, 2-3 minutes.
  Add eggs, cream, yogurt, and salt. Scrape in seeds from
  vanilla bean (reserve bean for another use). Beat until
  well combined, 1-2 minutes. Add ground-walnut mixture and
  beat just to blend. Gently fold in chopped walnuts, being
  careful not to overmix. Pour batter into prepared dish;
  smooth top. Sprinkle with remaining 3 tablespoons raw
  sugar.
  
  Bake until cooked through and a tester inserted into
  center comes out clean, 50-55 minutes. Let cool in pan on
  a wire rack. Serve with whipped cream.
  
  DO AHEAD: Can be made 3 days ahead. Cover and chill. Cake
  is best served cold.
  
  by Nadine Levy Redzepi
  
  Bon AppOtit | March 2012
  
  Yield: Makes 18 to 24 servings
  
  MM Format by Dave Drum - 12 March 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

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