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Chef2Chef Recipe Club - Volume 3 Issue 112 - December 3, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, One of the things I enjoy about vanilla is that it belongs in nearly all desserts. In some recipes I layer vanilla. I use vanilla in a variety of forms so that the flavors of vanilla affect the palate in different ways. I might use vanilla seeds for crunch, then extract for more depth, or I'll use two different flavors of vanilla in a recipe. A large crystal vanilla sugar gives sparkle to cookies and an immediate vanilla awareness to the tongue. For more information about vanilla's properties, please visit my site at www.vanilla.com. Patricia Rain -------------------------------------------------- Vanilla Bean Scented Madeleines Madeleines are the quintessential French tea cake, with a crisp exterior and a dense cake-like texture. If you enjoy serving beautiful desserts, it is worth investing in madeleine molds. A couple of tips: Although you can make Madeleines with regular melted butter, the clarified butter makes the cakes crisper and also easier to unmold. About 2 sticks of butter will yield 3/4 cup clarified butter. Also, the batter must be chilled almost solid to produce the hump in the middle of the cake, the hallmark shape of a Madeleine. You can chill the batter overnight, covered with plastic wrap. Be certain to wipe off the molds and rebutter them if you are using the molds more than once while making the recipe. And finally, make certain that the oven is preheated before placing tins in to bake. Madelaines are best served slightly warm. Store in airtight jars or tins (assuming there's any leftover). Ingredients: 3 extra large eggs at room temperature 3/4 cup sugar 1/2 teaspoon ground vanilla beans (or 1 teaspoon pure vanilla extract) 2 vanilla beans, split 2 teaspoons grated lemon zest 1/4 teaspoon fresh lemon juice 1-1/3 cups sifted unbleached flour 3/4 cup clarified unsalted butter 3/4 cup powdered sugar mixed with 1/2 teaspoon ground vanilla beans Instructions: In a small saucepan, combine 1/2 cup of the butter with the 2 vanilla beans. Gently steep over low heat for 10 minutes to release the aromatic oils; do not boil. Remove from the heat, and set aside to infuse for 30 minutes. Remove beans from butter, wipe off, and save for another use. In a large bowl, whisk the eggs with the sugar until light colored and thick enough that it falls in ribbons. Beat in the lemon zest, lemon juice, and ground vanilla beans. Fold flour into eggs, using a rubber spatula. Fold in the 1/2 cup flavored butter untiljustincorporated,don't overfold. Cover bowl with plastic wrap and chill in the refrigerator for at least an hour. Preheat the oven to 425 degrees. Using a small pastry brush, grease two 12-form Madeleine molds with 2 tablespoons of melted clarified butter, spreading evenly. Refrigerate the molds until the butter is set, about 10 minutes. Spoon rounded spoons of the batter into the center of the molds. Do not smooth batter and fill each mold only about 2/3 full. Bake in the center of the oven for 5 minutes, then reduce heat to 375 degrees and bake for 7 to 10 minutes. The Madeleines should be gold in the center and browned around the edges. Remove from the oven and sharply rap the mold against a surface to loosen them. Turn out, and cool slightly on a wire rack. When Madeleines are still slightly warm, dust with vanilla-scented powdered sugar. Divine! Will make about 2 dozen 3-inch cakes or 3 dozen 2-inch cakes. -------------------------------------------------- COOKBOOK WIZARD RECIPE SOFTWARE - offers a quick and easy way to organize your favorite recipes on your PC. Top Rated 5 star recipe software. Try it FREE for 30 days, download it now. Visit: http://www.mealmaster.com or Email: banyan@microblast.com -------------------------------------------------- This is a favorite dessert from holiday dinners when I was growing up. My mother was from Ohio and had never encountered persimmons until we moved to California. She tried this recipe one year when she wanted something in addition to the traditional pumpkin and mincemeat pies. It was a winner with the family. I've adapted it slightly and serve it with lemon sauce and vanilla whipped cream. Persimmon Pudding Ingredients: 1/4 cup butter 1 cup sugar 2 eggs, well beaten 1-1/2 cups very ripe persimmon pulp 2 cups flour 2 teaspoons baking powder 1/4 cup vanilla brandy or 1/4 cup brandy and 1 tablespoon pure vanilla extract 1 teaspoon ground coriander 1/2 cup pitted, chopped dates 1 cup toasted, coarsely chopped walnuts Instructions: Preheat oven to 350 degrees. Place a pan of water in the bottom of the oven to provide extra humidity. Cream butter and sugar until light and fluffy. Add eggs and beat well. Incorporate the persimmon pulp, flour, baking powder, coriander, dates soaked in vanilla brandy and walnuts. Mix well. Pour into six buttered custard cups, a Bundt mold, or bread pans. In small containers the puddings should be done in about 25 minutes, in a mold it may take nearly an hour. Add more water to the pan in the oven if necessary. Serve warm with lemon sauce and vanilla-flavored whipped cream. Note: You can make Persimmon Pudding ahead of time and store in the refrigerator. For additional flavor and to keep the pudding very moist, wrap it in a towel that is dampened with additional vanilla brandy. The pudding also freezes well. Lemon Sauce Ingredients: 1/4 to 1/2 cup sugar 1 tablespoon corn starch 1 cup water 2 to 3 tablespoons butter 1/2 teaspoon grated lemon rind 1-1/2 tablespoons lemon juice (or more to taste) 1 teaspoon pure vanilla extract Instructions: Mix sugar and cornstarch in a medium, heavy-bottomed saucepan over medium heat. Add water in a slow, steady stream, stirring constantly until sugar is dissolved. Cook until thickened. Remove from heat and stir in butter, lemon rind, lemon juice and vanilla. Taste and add more lemon juice if necessary. Serve warm over Persimmon Pudding slices. -------------------------------------------------- WWKitchens.com Christmas is coming up! Is YOUR Kitchen ready? World Wide Kitchens (wwkitchens.com) -- featuring holiday specials, promos & more in cooperation with cooking.com. If it's not in your kitchen, try ours! Huge selection of cooking tools, bake-ware, table service & small appliances. Gourmet, specialty and international foods. Even an online butcher shop! NEW contests, cooking forums, our HUGE food glossary, tips & techniques. Did we mention over 5000 recipes?? VISIT us this holiday season at: http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- There's something magical about desserts made with pumpkin. Maybe it's the spices as I feel that way about carrot cake too. These brownies are perfect for a cozy evening, especially with a good cup of vanilla tea. Pumpkin Brownies with Vanilla Frosting Ingredients: 2 eggs, beaten 1/2 cup brown sugar, packed 1/4 cup honey 1 cup pumpkin puree 1 tablespoon pure vanilla extract 2 cups flour 1 teaspoon cinnamon 1/2 teaspoon each salt, baking powder, and ginger 1/4 teaspoon each allspice and cloves 1 cup chopped, toasted pecans Instructions: Preheat oven to 350 degrees. Butter a 13x9x2 inch pan Cream together eggs, butter, sugar, honey, pumpkin and vanilla extract. In a separate bowl, stir together flour, cinnamon, salt, baking soda, ginger, cloves and allspice. Slowly add dry ingredients to creamed mixture, stirring just to combine. Fold in pecans. Pour batter into pan. Bake about 25 minutes, or until toothpick inserted in center comes out clean. Place on a wire rack and cool completely in the pan. Spread cool brownies with vanilla frosting, then allow to set. If necessary, chill until set, then cut into bars. Vanilla Frosting Ingredients: 3 ounces of cream cheese, softened 1 teaspoon cream or milk 1 tablespoon pure vanilla extract 2-1/2 cups powdered sugar. Instructions: Cream together ingredients, gradually adding sugar. Add more milk or cream if necessary to bring to easy-mixing consistency. If you're interested in a different approach to cranberries this year, here's a refreshing palate cleanser that's also festive. -------------------------------------------------- We have Tree Trimming Party Recipes, Caroling Party Recipes and a great Cookie Exchange. Plus you'll find all the holiday recipes you need for a Christmas Morning Buffet, Hanukkah, and New Years Eve. Visit our new Holiday Recipes Feature by clicking here and go ahead and bookmark or forward it to a friend if you like: http://recipes.chef2chef.net/holiday-recipe-collection/index.htm -------------------------------------------------- Shopping Lists: 3 extra large eggs Sugar Pure vanilla extract Vanilla beans Lemon zest Fresh lemon juice Unbleached flour Clarified unsalted butter Powdered sugar Eggs 1-1/2 cups very ripe persimmon pulp Flour Baking powder Vanilla brandy or brandy Ground coriander Dates Walnuts Sugar Corn starch Butter Grated lemon rind Lemon juice Pure vanilla extract 2 eggs Brown sugar Honey 1 cup pumpkin puree Flour Cinnamon Salt, baking powder, and ginger Allspice and cloves Pecans Cream cheese Cream or milk Pure vanilla extract Powdered sugar. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |