Text 9975, 181 rader
Skriven 2014-02-16 10:16:00 av Dave Drum (73558.cooking)
     Kommentar till en text av Fred a Ball
Ärende: Candy Samples #1
========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pecan Praline Semifreddo w/Bourbon Caramel
 Categories: Desserts, Nuts, Dairy, Booze
      Yield: 10 servings
 
MMMMM-----------------------PECAN PRALINE----------------------------
    1/4 c  Water
      1 c  Sugar
      2 c  Toasted pecan halves

MMMMM------------------------PARFAIT BASE-----------------------------
      3 c  Heavy whipping cream
      1 c  Dairy sour cream
      4 lg Eggs; separated, room temp
    1/2 c  Sugar

MMMMM----------------------BOURBON CARAMEL---------------------------
    1/3 c  Water
      1 c  Sugar
    3/4 c  Heavy cream
      1 tb Bourbon
 
  To make the praline, line a baking sheet with waxed paper.
  
  Combine the water and the sugar in a saucepan over high
  heat. Gently swirl the pan around to melt the sugar
  evenly. Using a candy thermometer, cook the sugar until it
  reaches 370øF/188øC. Add the pecan halves to the caramel
  and quickly stir the nuts to coat them thoroughly with the
  caramel. Spoon the praline onto the waxed paper in an even
  layer to cool. Once the praline has cooled, chop it finely
  with a knife and reserve.
  
  To make the parfait, line a 9" by 5 by 3" loaf pan with
  plastic wrap, letting enough excess wrap hang over the
  sides to cover the top.
  
  Using a stand mixer fitted with the whisk attachment, whip
  the heavy whipping cream on medium-high speed until it
  reaches stiff peaks. Remove the bowl from the mixer and,
  with a rubber spatula, fold the sour cream into the
  whipped cream. Transfer the mixture to a large bowl and
  refrigerate until needed.
  
  Have the egg yolks and egg whites in separate bowls. Put
  the egg yolks in a stand mixer fitted with the whisk
  attachment and add 1/4 cup of the sugar. Whisk the mixture
  on high speed until you achieve a thick, pale yellow
  consistency. Transfer the mixture to another bowl and
  reserve.
  
  Using a stand mixer fitted with the whisk attachment,
  whisk the egg whites on medium speed until frothy.
  Decrease the speed to low and slowly sprinkle the
  remaining 1/4 cup sugar into the whites. Once the sugar is
  added, increase the speed to high and whisk until medium
  peaks form.
  
  Fold the cream mixture into the yolks, then fold in the
  egg whites in three additions. Fold in the chopped pecan
  praline.
  
  Fill your prepared loaf pan with the semifreddo mixture
  and smooth out the top. Pull the plastic wrap over the top
  and freeze for at least 4 hours, but preferably overnight.
  
  To make the caramel, using a candy thermometer, cook the
  water and the sugar in a medium saucepan over medium-high
  heat until it reaches 380øF/193øC. Remove the caramel from
  the heat and carefully add the heavy cream. Return it to
  the stove over low heat. Once the cream dissolves into the
  caramel, you need to swirl the pan periodically but try
  not to stir it, remove it from the heat and add the
  bourbon. Hold the caramel at room temperature until you
  are ready to serve it.
  
  To serve the semifreddo, pull the plastic wrap away from
  the top. Invert the loaf pan onto a platter. Wrap a hot,
  wet kitchen towel over the loaf pan and gently rub the
  sides to release the semifreddo. Once the semifreddo is
  released onto the platter, peel off the plastic wrap.
  
  Slice the semifreddo into ten equal slices with a sharp
  knife. Serve each with a drizzle of bourbon caramel.
  
  by Allison Vines-Rushing and Slade Rushing; Southern
  Comfort, MiLa, New Orleans
  
  Epicurious | October 2012
  
  Yield: Serves 10
  
  MM Format by Dave Drum - 29 November 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Double Chocolate-Peppermint Crunch Cookies
 Categories: Cookies, Candy, Snacks, Chocolate
      Yield: 50 servings
 
  2 1/2 c  Bittersweet chocolate chips;
           - divided
  1 1/2 c  All purpose flour
    1/4 c  Natural unsweetened cocoa
           - powder
      1 ts Baking powder
      1 ts Instant espresso powder
    1/2 ts Salt
    1/2 c  Unsalted butter; room temp
      1 c  Sugar
      1 ts Vanilla extract
      1 ts Peppermint extract
      2 lg Eggs
      4    Candy canes; coarsely
           - crushed
           +=OR=+
     16    Red & white striped hard
           - peppermint candies; coarse
           - crushed
 
  Crushed peppermint candies make a festive, crunchy topping
  for these pretty cookies.
  
  Preheat oven to 375øF. Line 2 large rimmed baking sheets
  with parchment paper. Stir 2 cups chocolate chips in medium
  metal bowl set over saucepan of simmering water until melted
  and smooth. Measure 2/3 cup melted chocolate; transfer to
  small metal bowl and reserve for drizzling.
  
  Whisk flour, cocoa powder, baking powder, espresso powder,
  and salt in medium bowl. Using electric mixer, beat butter
  in large bowl until creamy. Add sugar and both extracts;
  beat until smooth. Add eggs; beat to blend. Beat in melted
  chocolate from medium bowl. Add dry ingredients; beat just
  to blend. Stir in remaining 1/2 cup chocolate chips. Measure
  1 level tablespoonful dough; roll dough between palms to
  form ball. Place on prepared baking sheet. Repeat with
  remaining dough, spacing cookies 1 1/2 inches apart.
  
  Bake cookies until cracked all over and tester inserted into
  center comes out with large moist crumbs attached, 8 to 9
  minutes. Cool cookies on baking sheet 5 minutes. Transfer
  cookies on parchment paper to racks to cool completely.
  
  Rewarm reserved 2/3 cup chocolate over small saucepan of
  simmering water. Using fork, drizzle chocolate over cookies.
  Sprinkle crushed candy canes over, arranging some pieces
  with red parts showing. Chill just until chocolate sets,
  about 20 minutes.
  
  DO AHEAD: Can be made 3 weeks ahead. Store airtight in
  freezer. Bring to room temperature before serving.
  
  by Janet Taylor McCracken
  
  Bon Appétit | December 2010
  
  Yield: Makes about 50
  
  MM Format by Dave Drum - 10 December 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
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