Tag Archives: dessert

Spring Recipes for a Crowd- Passover or Easter

Our family celebrates the holiday of Passover which is on Monday April 10th. Passover has a very specific menu. We are not allowed to eat leavened bread, we eat Matzoh. The story of Passover is an interesting one, and one that we recall at our dinner table on the night of Passover. Here’s a great dessert to make for your gathering this year… and it involves chocolate!

PotsDeCreme

Salted Chocolate Pots de Crème
Serves 6-8

You will need:
1 ½ cup whole milk
– 1/2 cup whipping cream
– 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
– 1 teaspoon sea salt, or flake salt
– 6 large egg yolks
– 1/3 cup sugar
– 1 cup whipped cream for topping

To prepare:

Preheat oven to 325°F. Bring milk and cream just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and salt; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.

Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.) Top with whip cream, and serve.

Photo by Sarah Dorio

Styled by Moi

One of my favorite entertaining stories was for Atlanta Magazine’s Home. It was a Greek Easter party thrown by good friends every year, a party we always look forward to. Greek tradition calls for this sweet bread which makes a lovely and festive presentation. Imagine taking it somewhere for your Easter feast. Get all the recipes and the full feature here.

Passover begins on Monday and last through the following Monday (the day after Easter), and I have two great spring recipes for a crowd to share with you.

TSOUREKI (Easter Sweet Bread)
Serves 4 loaves

You will need:

– 7 cups Flour
– 3 quick rise yeast packets
– ½ cup warm water
– 1¾ cup sugar
– ½ teaspoon salt
– 1 Tablespoon mahlepi
– 1 teaspoon mastic
– 1 teaspoon vanilla
– 2 teaspoon lemon & orange zest (mixed)
– 5 eggs (room temperature)
– ½ cup hot milk
– 1 cup melted butter

Note : All ingredients should be warm or at the very least room temperature to help the dough rise faster.

Egg Wash for bread:
– 1 egg
– a few drops of vanilla
– 1 Tablespoon water
– ½ cup of sliced almonds

To Prepare:

  1. Mix warm water and yeast, set aside.
  2. In a large bowl put flour, make a whole with your hands in the center of the flour to put the sugar, zest, salt, spices and mix that your hands. Add hot milk and mix again with your hands. Once the dough is incorporated add eggs, one at a time, and mix well. Then add the yeast water mixture, your dough should be stringy when pulled apart.
  3. Next pour melted butter into the bowl one handful at a time and fold the dough (do not knead the dough). Pull and fold and pour in melted butter, repeat until you’ve used all the butter. Don’t worry if you see butter puddle around the edges, it will absorb as the dough rises.
  4. Wrap the dough with plastic wrap that it tucked down inside the bowl touching the dough. Then wrap the entire bowl in towels and place in a warm place for the dough to rise for about 2 hours. Once dough has risen, separate into 4 equal parts. Then separate each of the four parts into three pieces and roll the dough with your hands into approximately 14 inch long and about finger thickness.
  5. Braid the three long cylinder pieces just like you would braid hair. You will have 4 braids.
  6. Place each braid in a 12” round pan that has been lined with parchment paper and cover with towel, place in a warm spot for 30-45 minutes for dough to rise again.
  7. Once each of the braids have risen, prepare the egg wash. Beat the egg with water and vanilla then brush each of the braids, this will give the bread a beautiful shine.
  8. Place pans into a preheated 350° oven (2 at a time) and bake for 30 minutes. Keep an eye on the dough, if you see it getting too brown, cover with foil until baked through.
  9. Once bread has cooled, cut out the center and place a hard boiled egg that has been dyed red sprinkle with sliced almonds.

Photo by: PATRICK HEAGNEY

Styled by Moi

xx Annette

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It’s time to make the Hanukkah Doughnuts & Custard Jelly Doughnuts are DOPE

jelly doughnuts

This year Hanukkah falls on the same day as Christmas. I love this. It means we will have the day off to celebrate with friends and family.

That calls for doughnuts! Sephardic doughnuts. These doughnuts are also called bumuelos because Sephardic Jews are from Spain. Hanukkah is the festival of oil, so of course doughnuts are the perfect food to celebrate. Let’s face it: jelly doughnuts are always perfect. I found this amazing recipe for filled jelly doughnuts from one of my fave aussie dessert bloggers, Sarah from Sugar Hit . You can find the full recipe on her blog. Let me know how it is if you give it a try.

Sweet dreams xx

 

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Mulled Wine Poached Pears

Mulled Wine Poached Pears

I love the idea of poached fruit. It is, in fact, a little trick I use when I don’t want to make a complicated dessert, yet I want something sophisticated. It is so easy to just grab apples or pears and poach them in wine, something I always have on had.

These mulled wine poached pears are the perfect classic dessert for fall and winter. Your guests will be impressed with the presentation. The flavor is subtle and light which after a heavy meal can be just the perfect finish.

Mulled Wine Poached Pears
Serves 8

You will need:
– 8 pears
– 1 bottle of Red Wine (I like to use a Merlot, or a Pinot Noir)
– 3/4 cup sugar
– 1 teaspoon cinnamon
– 3 star anise
– 1 cup whipping cream and 2 tablespoons sugar

Poached Pears

To prepare:

Peel the whole pears leaving the stem in tact.

In a large cast iron pot, empty the bottle of wine, add the sugar, cinnamon, star anise.

Place the peeled pears on their side, then simmer them in the wine for about 15 minutes, occasionally with a large spoon roll the pears to evenly cook them. Turn off the heat, and leave the pears to macerate in the wine (this literally can be all day). Again occasionally turning them to evenly coat the pears. The pears will become a beautiful pink color from the mulled red wine.

In the bowl of a standing mixer fitted with a whisk, add the whipping cream and sugar whip until stiff peaks form about 5 minutes.

To serve:

Warm the pears through about 3 minutes and place the warm pears in a bowl with 3 tablespoons of the mulled wine. Add a dollop of whipped cream and serve.

TIP* it’s the perfect make ahead dessert, and it will impress you’re guests.

 

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Gluten Free Apple Crisp

gluten free apple crisp

I love anything apple, and baked apples are the my favorite in the fall. Apples in the fall are at their best, so why not use them as much as possible? Full disclosure: I love this dish for breakfast with a frothy cappuccino. It’s simply YUMMY! Or serve it as an easy, quick, and great last minute dessert with vanilla ice cream or whipping cream. Here’s my gluten free apple crisp recipe. Enjoy fall and enjoy the harvest!

Gluten Free Apple Crisp

You will need:
– 8 organic apples, cut into 2 “cubes
– 1 tablespoon gluten free flour like Cup 4 Cup
– 1 cup gluten free oatmeal
– 1 cup Cup 4 Cup Gluten Free Flour
– 1/2 teaspoon sea salt
– 3/4 cup sugar + 2 tablespoons for apples
– 1 stick chilled butter, cut into 1/2 inch cubes

To prepare:
Preheat oven to 375 degrees F.

Cut apples into cubes and place them into a bowl. Toss with the 1 tablespoon flour and 2 tablespoons sugar, set aside.

In a bowl, combine the oats, flour, butter, and salt with your fingers or a fork.  Combine the until it becomes a mixture of large crumbs.

Place the apples in a ceramic,10½” x 7″, baking dish and cover with oat crumb mixture. Place dish in the oven on the middle rack for 1- 1 1/2 hours, or until top is golden brown and the apples are bubbling.

To serve:
Serve warm with ice cream or whip cream topping if desired.

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Orange Rosemary Olive Oil Cake with Licorice Ice Cream

fullsizerender

I am always looking for the perfect olive oil cake, and I think I have found it. I made this for a dinner party recently. The recipe called for anise seeds which my husband is not crazy about, but I loved the idea of this added flavor, so I decided to make licorice ice cream. Last May, I bought some amazing licorice syrup in Iceland, and this was the perfect opportunity to put it to use. It’s delicious by the way. By making the ice cream, all guests had an opportunity to try it with the cake or not. Everyone was game to try it with the cake, and we all loved the flavor combination, even those not crazy about black licorice. This cake is a great finish to a meal, and of course, is perfect with a cup of coffee mid day.

Enjoy and let me know what you think….

Orange Rosemary Olive Oil Cake

You will need:
– 1 cup fresh orange juice + zest of 1 orange about 1/4 cup
– 1 teaspoon fine salt
– 3 large eggs, room temperature
– 1 1/4 cups whole milk
– 1 ½  cups sugar
– ¼  cup orange liqueur, rum, brandy or whisky
– 1 cups extra-virgin olive oil, plus more for oiling pans
– 1 tablespoon lemon zest
– 2 teaspoons finely chopped fresh rosemary leaves, divided
– 2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 6 tablespoons lemon or orange marmalade
– 2 fresh rosemary sprigs, for garnish

To Prepare: 

Preheat oven to 350 degrees F. Butter 2 10” Bundt pan

In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt orange zest and rosemary, stir, and let cool.

Lightly beat eggs with a paddle attachment in standing mixer on high for 1 minute until frothy. Add sugar beat until fluffy add milk, liqueur, olive oil, reduced orange juice mixture, lemon zest. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder until well blended and smooth.

* Note that the batter will appear very soupy this is the way it’s supposed to look.

Pour the mixture into the oiled cake pan. Bake for 45 minutes -1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. While the cake is still warm, smooth 3 tablespoons of marmalade onto the top of the cake. Sprinkle remaining 1 teaspoon rosemary evenly over cake. Garnish center with rosemary sprig.
Recipe adapted from Michael Chiarello

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Licorice Ice Cream

You will need:
– 1/2 ounces black licorice sticks, chopped, 1/2 cup of water.
– 1 cup whole milk
– 1/2 cup heavy cream
– 2 egg yolks
– 1/3 cup plus 1 tablespoon superfine or granulated sugar
– 1/4 teaspoon vanilla extract

To Prepare: 

Put the licorice in a saucepan with 1/2 cup of water and place over low heat for 15 minutes, stirring occasionally, until the licorice has melted. I use ready-made Licorice syrup. I find it’s more concentrated and salty.

Meanwhile, pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.

Whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and vanilla and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan, place over low heat, and heat until the custard thinly coats the back of a wooden spoon about 5 minutes. Do not let boil.

Strain back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature.

Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 40°F). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions.

When the churning is complete, use a spoon or spatula to scrape the ice cream into a loaf pan, drizzle with the licorice syrup and swirl, careful not to combine it to much leaving nice ribbons of the licorice appear all over the ice cream. Cover with clear plastic wrap. Freeze until it reaches the correct scooping texture (at least 2 hours).

xx, Annette

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