I don't consume a lot of hot chocolate. I'm an espresso addict and that's my go-to drink of choice. A cappuccino always in the a.m. and sometimes, in the afternoon, an espresso con panna; espresso topped with a dollop of thickened, heavy cream. I usually don't think about making hot chocolate until it's cold outside and I have some homemade marshmallows on hand. But my feelings about drinking hot chocolate regularly have just changed dramatically. When I returned from Paris this fall, I started watching, I'll Have What Phil's Having, on PBS. I became hooked on the series where Phil Rosenthal showcases (humorously) the food scene of various locations around the world. Not long after I returned from Paris, Phil was in Paris. The episode began with Phil stopping at Angelina on Rue de Rivoli for a Chocolat Chaud. Angelina was closed however for renovation. He continued onto Les Deux Magots on the Boulevard Saint Germain where he finally drank, what seemed to be, a remarkable Parisian hot chocolate. Several times on this recent visit I walked right past Les Deux Magots and never considered stopping to down a memorable Chocolat des Deux Magots à l'ancienne. I think I need to go back... soon... So now. I've been thinking of nothing else but Parisian hot chocolate, and this past week I set about making what I think is the best chocolat chaud that you can mix up in your own kitchen. I ran across this recipe that was copied onto a scrap of paper (as I often do) a year or two ago. I wish I could remember who developed this amazing hot chocolate, but unfortunately I don't have a clue. Whoever it is should know that it's the best I've had. This recipe makes a good amount of drinking chocolate. Good thing is, it keeps nicely in the refrigerator for several days and can be easily reheated when you desire a treat. And I don't feel it needs any embellishments, It is absolutely perfect just the way it is. • Chop 8 ounces bittersweet chocolate and bring 3 1/2 cups whole milk and 1/2 cup heavy cream to a low simmer over medium heat, whisking occasionally. Add chocolate, 4 teaspoons maple syrup, 1 teaspoon vanilla extract, and a pinch of salt (kosher or fleur de sel). Whisk until chocolate melts, then cook while whisking for 4 minutes until smooth, creamy, and thick. TAKE a LOOK:
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It's been a week now since I've returned from Paris. Usually I'll have a period for several days of still being there in my thoughts -- as if I'm still in Paris; somewhat of a mindful afterglow. But upon arriving home I almost immediately began caring for a family member with pneumonia -- quite a scare. With my sister now on the mend, fortunately, I have been scrolling through the 1200+ photos on my camera, and what I discovered is -- a large percentage is devoted to French outdoor cafés. ( And why must I go blocks [if not miles] to sit at a café or find a decent pastry shop at home?). I guess that's one of the things I love about Europe and why I always find myself longing to return. Below is just a small sampling of the tables and chairs that caught my eyes on the streets of Paris. So lovely... One of my favorite shops to visit when in Paris is Astier de Villatte. I first discoved AV in 2000 at a small storefront on Rue du Bac. That location is now shuttered, but the flagship is on the Right Bank at 173 Rue Saint Honoré. I always stop by and just look. The joint venture between art students Benoit Astier de Villatte and Ivan Pericoli began by designing white handmade ceramic tableware and furniture and has expanded from there. I can only describe the centuries-old Paris shop as enchanting. The tartlets above have a crust of Pâte Sucrée (rich, sweet shortcrust tart pastry) and a filling of Orange Marmalade and Chocolate Ganache with Grand Marnier. After my husband ate a tart made with Pâte Sucrée in Paris, that is probably all I will be allowed to bake in my kitchen! I recommend a low percentage bittersweet chocolate in the ganache, or even a semi-sweet chocolate. Pâte Sucrée/recipe by Regan Daley • 1 1/4 cups all-purpose flour • 1/2 cup confectioners' sugar • 1/4 teaspoon salt • 8 tablespoons unsalted butter, chilled, cut into small pieces • 2 large egg yolks, lightly beaten 1. Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse several times just to blend the dry ingredients. Add the cold butter and pulse until the size of fat peas. Add the lightly beaten egg yolks and pulse two or three times, just until the mixture looks moist and crumbly and comes together in a clump when you squeeze it. If the mixture seems very dry, lightly beat one whole egg in a separate bowl and add up to half of this to the dough, pulsing until incorporated. The dough should be moist but still crumbly. 2. Dust your fingers with flour and press the dough evenly over the bottom and up side of a 10-11-inch tart pan with removable bottom (or into 2-inch tartlet pans, as I've done). Wrap the pan(s) and pastry carefully in plastic wrap and refrigerate for 2 to 3 hours, at least. 3. Preheat oven to 375˚F. Prick the bottom of each chilled tart shell all over with a fork. Line the pastry with a piece of aluminum foil and fill the liner with rice. Bake for 15 minutes, or until the edges are just coloring, and the bottom of the pastry is beginning to cook. Remove the foil and rice and return the shell(s) to the oven until lightly browned all over. Chocolate Ganache • 1/2 cup heavy cream • 4 ounces finely chopped dark chocolate • 1 tablespoons butter • 1 tablespoon Grand Marnier 1. Bring cream just to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Add Grand Marnier and whisk in. Let cool, stirring often. Use immediately. Assembly of Tarts • Orange Marmalade • 1/4 cup chopped white chocolate • heavy cream 1. After pulling the tart shells from the oven, brush each of the bottoms with a teaspoonful of orange marmalade. Gently spread the Chocolate Ganache over the marmalade. 2. Melt the white chocolate over low heat or in a microwave oven with enough heavy cream to make it piping consistency. Fill a small zip-lock bag with the melted chocolate and make a tiny cut at one of the corners of the bag. Pipe a disk of the white chocolate onto the chocolate ganache and decorate with a silver dragée, if desired. TAKE a LOOK: A nice little sweet treat to fill up my cookie jar. Oatella Cookies -- a mix of oatmeal and chocolate-hazelnut. Recipe by Dagmara Kokonas. • 1 3/4 cups all-purpose flour • 1 teaspoon kosher salt • 1/2 teaspoon ground cinnamon • 1/4 teaspoon baking soda • 1 cup vegetable shortening • 1 cup granulated sugar • 3/4 cup packed dark brown sugar • 2 large eggs • One 13-ounce jar Nutella • 2 cups old-fashioned rolled oats PREHEAT OVEN to 375˚F 1. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour with the salt, cinnamon and baking soda. In a stand mixer fitted with the paddle, beat the shortening with both sugars at medium speed until light and fluffy, about 2 minutes. Beat in the eggs 1 at a time, scraping down the side of the bowl. Add the Nutella and beat until smooth. Reduce the speed to low and beat in the dry ingredients until just incorporated, then beat in the oats. 2. Form dough into 1-inch balls and place 2-inches apart on prepared baking sheets. Bake for 8 to 10 minutes, until the edges are lightly browned and the cookies are just set; shift the pans from front to back and top to bottom halfway through baking. Immediately transfer the cookies from the pan to racks to cool. Repeat with the remaining dough. TAKE a LOOK: This chocoate-caramel dessert with the addition of whiskey and peanuts is REALLY good! But be forewarned... you do not have to eat much of it before you say, "what was I thinking?" These Goo Goo Pie Parfaits are sweet, rich, and very filling -- but so, so good. The recipe is meant to serve 8. I'm thinking more like 24(?) I used 8-ounce glasses for my dessert, but my husband said a shot glass would be the right size... and I agree. Actually, what I'd do the next time is bake a buttery shortbread crust that I would fill with the chocolate and caramel. THIN slices with a dollop of whipped, heavy cream would be perfect and it's all you'd need. • recipe by Rebecca Masson CREMEUX • 14 ounces milk chocolate, finely chopped • 3 1/2 ounces bittersweet chocolate, finely chopped • 2 large egg yolks • 1/4 cup sugar • 1 cup whole milk • 1 cup heavy cream PEANUT-CARAMEL SAUCE • 1/2 cup heavy cream • 2 tablespoons unsalted butter • 1 cup sugar • 1 1/2 tablespoons light corn syrup • 1/4 cup water • 2 1/2 tablespoons whiskey • 1 cup salted, roasted peanuts • Flaky sea salt (Maldon), whipped heavy cream and grated chocolate, for garnish 1. MAKE THE CREMEUX: In a large bowl, combine the two chocolates. In a medium bowl, whisk the egg yolks with sugar until well combined. 2. In a medium saucepan, bring the milk and heavy cream just to a simmer. Whisking constantly, slowly drizzle half the hot milk into egg mixture. Pour the milk-egg mixture back into the saucepan and cook over low heat, stirring constantly, until the custard is thickened enough to coat the back of a wooden spoon, approximately 12 minutes. Strain the custard into the bowl of chocolate. Stir until the chocolate is melted and the crémeux is smooth. Spoon into eight 1-cup ramekins (I will now use smaller cups for this since it is very rich -- half the size or even a third). Chill for 3 hours or until set. 3. MAKE THE SAUCE: While the chocolate custard is setting, make the sauce. In a small saucepan, warm the cream and butter over moderate heat until the butter melts; remove from heat. In a large saucepan, combine the sugar, light corn syrup and water and bring to a boil. Cook over moderate heat, swirling the pan occasionally, until the sugar dissolves and a golden amber caramel forms, about 10 minutes. Carefully pour in the cream mixture (it will bubble vigorously) and whisk until smooth. Let the sauce cool to room temperature for 1 hour. Stir in the whiskey and peanuts. 4. To serve, spoon the peanut-caramel sauce over the crémeaux and garnish with sea salt, whipped cream and grated chocolate. MAKE AHEAD: The crémeux and peanut-caramel sauce can be refrigerated separately for 3 days. Let come to room temperature before assembling. TAKE a LOOK: This week I baked chocolate chip cookies and lavender-lemon scones. Both were delicious, but with results I had not anticipated. The cookies and the scones spread while in the oven, more than I ever thought they would. But hey... they were still good, and I would make both of them again, possibly with a little tweaking. If you're interested, here are the links... And may I suggest... use a smaller round cutter for the cookies than the 2-inch dimension given in the recipe, or do as one reviewer did and cut the dough into small squares. Chocolate Chip Cookies | Saveur, October 2014 Sweet Lavender-Lemon Scones | Bon Appetit, May 2012 This Soda Bread with Dark Chocolate and Candied Orange Peel is the perfect mid-morning snack with a cup of tea or coffee. I've been nibbling on slices along with an espresso con panna... Really good! NOTE: There is one suggestion I will make. The recipe calls for stirring 1 1/4 cups of buttermilk along with an egg, into the flour mixture. My dough was extremely wet. Wet enough to add a good amount of flour to the dough during the short knead. I will suggest mixing the egg with 1 cup buttermilk and incorporating that first. If your dough seems dry, add the remaining 1/4 cup. My bread was still delicious, but my mound of dough spread out during the baking a little more than I had desired. Soda Bread with Dark Chocolate and Candied Orange Peel adapted recipe, BON APPETIT | APRIL 2005 • 3 cups unbleached, all-purpose flour • 1/2 cup plus 1 tablespoon sugar (I roll my candied orange peels in sugar, so I deducted 1 tablespoon from this recipe. Add an additional 1 tablespoon sugar if your orange peels are not coated in sugar) • 2 teaspoons salt • 2 teaspoons baking powder • 1/2 teaspoon baking soda • 6 tablespoons chilled, unsalted butter, cut into 1/2-inch cubes • 6 ounces bittersweet chocolate, cut into 1/3-inch pieces • 6 ounces candied orange peel, diced • 1 1/4 cups buttermilk, divided (see NOTE above) • 1 large egg 1. PREHEAT OVEN to 350˚F. 2. Line a rimmed baking sheet with parchment paper and butter the paper. In a large mixing bowl, whisk the flour, sugar, salt, baking powder, and baking soda. Add the butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse meal. Stir in the chocolate and orange peel. In a medium bowl, whisk 1 cup of the buttermilk with the egg to blend. Add this to the dry ingredients and stir just until incorporated. If the dough seems dry, add up to 1/4 cup additional buttermilk -- see my NOTE above. 3. Turn the dough out onto a floured work surface and knead gently just until the dough comes together, about 5 times. 4. Form the dough into a 6 1/2-inch round, about 2 1/2-inches high. Transfer to the baking sheet. 5. Bake the bread on the middle rack of the preheated oven until browned and firm when pressed, about 1 hour and 10 minutes. A toothpick inserted into the center should come out clean. 6. Transfer bread to a rack to cool completely, at least 3 hours. Store bread, wrapped in foil, at room temperature. Bread is best eaten within 2 days. TAKE a LOOK: I baked Orange-Chocolate Rolls yesterday morning. Several of the rolls were sweet breakfast treats for my family; the others were delivered to a friend who just returned home from the hospital after heart surgery. Mix up the yeast dough, fill, and shape the day before you plan to serve the rolls; refrigerate overnight and bake the following morning. Your house will smell divine... I used recently-made candied orange rind in the filling for my rolls, along with bittersweet chocolate. If you do not feel like taking the time to make candied orange rind, substitute 5 tablespoons orange zest for the 4 tablespoons citrus rind. Orange and Chocolate... possibly my favorite flavor combination. • an adapted recipe from Saveur, issue #144 • 1 1/4 cups milk, lukewarm • 1 (1/4-ounce) package active dry yeast • 1/3 cup sugar • 2 tablespoons unsalted butter, melted, plus 14 tablespoons, softened • 1 1/2 teaspoon kosher salt • 1 large egg, lightly beaten • 4 cups unbleached, all-purpose flour • 1/2 cup packed brown sugar • 2 tablespoons orange zest • 3 cups confectioners' sugar, plus additional confectioners sugar for icing • 1 teaspoon orange juice, plus additional orange juice for icing • 1 teaspoon vanilla extract • 4 tablespoons candied orange rind, finely diced • 6 tablespoons bittersweet chocolate, chopped 1. Combine the milk and yeast in a small bowl, along with a pinch of the 1/3 cup sugar. Proof the yeast for about 10 minutes, or until foamy. Pour the yeast mixture into the bowl of a standing mixer. Stir in the remaining sugar, 2 tablespoons melted butter, 1 teaspoon salt, and the egg; add the flour and using a dough hook, mix on low speed until dough forms. Increase speed to medium-high and beat until smooth, about 8 minutes. Transfer the dough to a large, lightly-buttered bowl and cover with plastic wrap. Place the dough in a warm spot until doubled in size, about 1 1/2 hours. 2. Meanwhile, to make the filling: beat the 14 tablespoons of softened butter, brown sugar, and 2 tablespoons orange zest in a bowl on high speed of mixer until smooth. Add remaining salt, confectioners' sugar, 1 teaspoon orange juice and vanilla; beat until smooth. Transfer 1/3 cup of filling to a small bowl and reserve. 3. Transfer dough to a lightly-floured work surface. Using a rolling pin, roll dough into an 18-inch-by-10-inch rectangle. Spread the filling evenly over the dough. Sprinkle the candied orange rind and the chopped chocolate over the top of the filling. Lifting up the edge of the long side of dough, roll it into a log. Cut the log into 12 equal rounds. Transfer rounds, cut side up, to a buttered 9-inch-by-13-inch baking dish; cover with plastic wrap and refrigerate overnight. 4. Preheat oven to 375˚F. Uncover rolls and bake on middle rack of oven until golden brown, about 25 minutes. Remove from oven and let cool before drizzling the icing. 5. To make the icing: Take the reserved filling; thin with orange juice and whisk in enough confectioners' sugar to make an icing that can be drizzled over the baked rolls. TAKE a LOOK: I am by no means a hoarder! I do, however, want to save things, having difficulty at times parting with ingredients. And by ingredients I mean... olive oils, vinegars, decorative sugars, and exceptional sprinkles. You understand, don't you? If I use them, they'll be gone. I know. It's a rather warped way of thinking, but that's just me... (Savory Rosemary-Olive Shortbreads that were never eaten). This has recently been the case with a little jar of small, pastel sugar beads that my daughter purchased in Paris last summer. The jar has been setting on a shelf in my kitchen where I can look at it, and admire it daily. But the questions eventually began... "Why haven't you used the sprinkles?... "Don't you like the sprinkles?"... "When do we get a dessert with the sprinkles?" I caved. Yesterday I made an easy Chocolate Cake with Chocolate Butter Frosting that followed a big platter of beef and vegetable stir-fry. As you can see in the jar above, there are enough sprinkles (whew!) for another future dessert. No worries. After dinner, my other daughter sent me this photo she took yesterday afternoon in downtown St. Paul. It reminds me of my sprinkles! I love it! This easy chocolate cake goes together quickly. The ingredients are mixed right in the baking pan. If you want to serve the cake out of the pan, do as I did, and line the bottom of the pan and up two sides with parchment paper which makes for easy removal. There is more than enough frosting for the top and all four sides. CAKE • 1 1/2 cups all-purpose flour • 1 cup granulated sugar • 1/4 cup natural unsweetened cocoa powder • 1 teaspoon baking soda • 1/2 teaspoon salt • 6 tablespoons canola oil • 1 tablespoon white vinegar • 1 teaspoon pure vanilla extract • 1 cup cool water FROSTING • 1/4 cup butter, at room temperature • 2 cups confectioners' sugar • 2 to 3 tablespoons milk • 1 1/2 tablespoons natural unsweetened cocoa powder • 1 teaspoon pure vanilla extract * The cake ingredients are mixed in an ungreased baking pan. If you want to unmold the cake from the pan for serving, lightly butter the pan and line the bottom and up two sides with parchment paper. 1. PREHEAT OVEN to 350˚F 2. Sift the flour into an ungreased 8-inch x 8-inch baking pan. (All I had available was a 9-inch x 9-inch which works just fine.) In a bowl, whisk together the sugar, cocoa powder, baking soda, and salt. Add this to the flour mixture and using a fork, gently stir all of the dry ingredients until evenly combined. 3. With the back of a spoon, make 3 indentations in the flour mixture -- small, medium, and large. Add the canola oil to the large, the vinegar to the medium, and the vanilla to the small. Pour the water over everything. Using a fork, gently stir together the ingredients. You want to be sure to get into the corners of the pan and distribute the liquid equally throughout. Do not beat the batter (and if the pan is lined with parchment take care not to rip it), but you do want most of the lumps smoothed out and no patches of too thick or too runny batter. 4. When all of the ingredients are evenly combined, transfer the pan to the middle rack of the oven and bake for approximately 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool completely -- especially if unmolding. 5. In a medium bowl, cream together the butter and 1 cup of the confectioners' sugar until smooth. Mix in 1 tablespoon of the milk. Stir in the cocoa powder and vanilla extract, followed by the remaining 1 cup confectioners' sugar; mix well. Add an additional 1 to 2 tablespoons of milk to achieve desired spreading consistency. 6. Frost the top of the cake if left in the pan. If you choose to unmold the cake, frost the four sides as well. ENJOY! TAKE a LOOK: I served a Banana Cream Tart (recipe from bakery par excellence, Tartine, in San Francisco) at my New Year's Day Brunch. It was my favorite part of the meal. But as you probably know by now... I'm partial to desserts. As much as I love this tart, I was reluctant to share the recipe in my post of our New Year's Day Brunch. It's a lengthy recipe with several components. There's the tart dough, the pastry cream, the caramel sauce, and then... the assembly. But what you need to know is... you do not have to do this in one day. The caramel sauce will keep for many days in your refrigerator. The pastry cream can also be made ahead of time. I made mine the day before New Years, and just used the last bit of it today... three days later. And the tart dough... make it days or weeks ahead and freeze until needed... simple! On my first date with my husband-to-be 44 years ago (geez... did I just say 44 years ago?!?), we went to the House of Pies (do those places even exist anymore?). I remember Bill ordering a slice of banana cream pie and saying banana cream was his favorite. Guess who's going to be eating this little banana cream tart tonight? • recipe adapted from TARTINE by Elisabeth M. Prueitt and Chad Roberston • Fully baked and cooled 10-inch tart dough pie shell, recipe below (I made Tartine's tart dough recipe for this tart, but I'm giving you a recipe for another favorite tart dough of mine) • 3 ounces bittersweet chocolate, chopped • 1 cup very cold, heavy cream • 2 tablespoons sugar • 1/3 cup caramel, recipe below • 2 1/2 cups cold pastry cream, recipe below • 2 ripe bananas, sliced into 1/4-inch rounds • 3 ounce bittersweet chocolate bar, for making curls (a thick piece of chocolate helps in making the curls) ASSEMBLY: 1. Have the fully-baked pastry shell ready for filling. Melt the chopped bittersweet chocolate either by short bursts in a microwave oven or in a stainless steel bowl placed over a pot of simmering water. Do not let the stainless steel bowl touch the water. Stir until the chocolate has just melted; remove from heat. Using the back of a spoon, spread the melted chocolate over the base of the pastry shell. Transfer pastry to refrigerator to cool for 10 minutes. 2. While chocolate is chilling, pour the heavy cream into a mixing bowl and using either a hand-held whisk or an electric mixer, whisk cream until it begins to thicken. Add the sugar and continue to whisk until it holds medium-firm peaks. 3. Remove from the pastry crust from the refrigerator. Drizzle the caramel evenly over the chocolate. If the caramel has been stored in the refrigerator, warm in a microwave or by setting the container in a bowl of hot water until desired consistency. 4. Spoon the chilled pastry cream evenly over the chocolate and caramel. It is not necessary to stir the pastry cream when you remove it from the refrigerator. Take the sliced bananas and evenly cover the top of the pastry cream, gently pressing the bananas into the pastry cream. 5. Top the tart with the billowy whipped cream and finish with a sprinkling of chocolate curls. To make the chocolate curls, warm the bar of chocolate, but do not melt! I placed my bar briefly on the top of my oven while the tart shell was baking. Use a vegetable peeler or a chefs' knife and run it across the top of the chocolate to create the curls -- I prefer using a vegetable peeler. 6. Chill the tart for at least 3 hours after assembly and serve the pie cool. (I pull my tart from the refrigerator about 45 minutes before I plan to serve it.) It will keep in the refrigerator for up to 4 days. PASTRY CREAM: • 2 cups whole milk • 1/2 vanilla bean • 1/4 teaspoon salt • 4 tablespoons cornstarch • 1/2 cup plus 1 tablespoon sugar • 2 large eggs • 4 tablespoons unsalted butter, cut into 4 pieces 1. Have at the ready a bowl for cooling the pastry cream with a fine-mesh sieve placed on top. 2. In a mixing bowl, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth. Set aside. 3. Pour milk into a heavy saucepan. Split the vanilla bean half lengthwise and using the tip of a small knife, scrape the vanilla seeds from the bean and transfer to the milk. Add the salt and place the saucepan over medium-high heat; bring to just under a boil, stirring occasionally and making sure that the milk solids are not sticking to the bottom of the pan. 4. When the milk is ready, slowly ladle about one-third of the hot milk into the egg mixture, whisking constantly. Pour the egg-milk mixture back into the hot milk and and continue to whisk over medium heat until the mixture is as thick as lightly whipped cream. It must come just to a boil -- there is a fine line between thickened and curdled cream. Remove from the heat and immediately pour through the sieve into the bowl. (If left in the pan too long, the pastry cream will continue to cook.) Let cool for 10 minutes, stirring occasionally to release heat. 5. When the pastry cream has cooled (about 140˚F), stir in the butter one piece at a time, whisking until smooth before adding the next piece. 6. To cool the cream, cover the bowl with plastic wrap and press the plastic onto the pastry cream. This will keep the pastry cream from developing a skin. Place in refrigerator to chill. Do not whisk the pastry cream once it is cold. Doing that will break down and thin the cream. CARAMEL: • 2/3 cup heavy cream • 1/4 vanilla bean • 1 1/4 cup sugar • 1/4 cup water • 1/4 teaspoon salt • 2 tablespoon light corn syrup • 3/4 teaspoon fresh lemon juice • 4 tablespoons unsalted butter, cut into 4 pieces 1. Pour the heavy cream into a small, heavy saucepan. Split the vanilla bean, and using the tip of a sharp knife, scrape the seeds from the bean and add to the milk. Place pan over medium-high heat and bring the mixture to just under a boil. Reduce the heat to low to keep the milk warm. 2. In a medium , heavy saucepan, combine the sugar, water, salt, and corn syrup (I used a deep sauté pan. When the hot cream is added, the caramel will boil at first and increase in volume.) Bring to a boil over medium heat, stirring to dissolve the sugar. Then cook, without stirring, until the mixture is amber colored, 5 to 8 minutes. Remove from the heat. 3. Very carefully and slowly, add the cream to the sugar syrup. The mixture will boil furiously at first, but will then simmer down. Whisk until smooth. Add the lemon juice and let mixture cool for about 10 minutes. 4. Add the butter to the caramel, one piece at a time, whisking constantly after each addition. Whisk the caramel occasionally as it continues to cool. • The caramel will keep in an airtight container in the refrigerator for 1 month. TART DOUGH: • 1/2 teaspoon salt • 2 cups flour • 2 tablespoons sugar • 10 tablespoons butter, cut into 1/2-inch cubes • 1 egg Combine salt, flour and sugar in the bowl of a food processor. Process briefly. Add butter and pulse until until the size of peas. Add egg and process just until the dough begins to come together. Press into a disc and wrap in plastic wrap. Chill for 2 hours before rolling dough. Bake the tart shell, lined with foil and weighted with dried beans, at 350 degrees for 20 minutes. Remove foil and continue to bake until golden. TAKE a LOOK: + a recipe from Saveur | December 2014 • 4 egg whites (1/2 cup) • 1 cup granulated sugar • 4 1/2 ounces semi-sweet chocolate, finely chopped • 3 cups cornflakes (preferably organic) • 1 teaspoon pure vanilla extract 1. Preheat oven to 300˚F and line two baking sheets with parchment paper. 2. Using a stand or handheld mixer, begin whipping the egg whites at medium speed and when frothy, slowly add the sugar. Increase speed to high and continue to whip until you have firm peaks. By hand, fold in the cornflakes, chopped chocolate, and vanilla. 3. Drop meringues in 1 tablespoon mounds, with 1-inch spaces between, onto prepared baking sheets. Bake cookies for 20 minutes total, switching baking sheet positions after 10 minutes. Remove from oven and cool on a baking rack. TAKE a LOOK: |
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