Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

VALENTINE RECIPE: Chocolate Raspberry Bundt Cake

choc-rasp-bundt-cake-annalise-goboldwithbutter-230

Chocolate and raspberries are a match made
in heaven. Photo courtesy Annalise | Completely Celicious.

 

Here’s another delicious Valentine recipe from Annalise of Completely Delicious, sent to us via GoBoldWithButter.com.

Everyone thinks they’re getting a conventional chocolate cake, until slicing it reveals the raspberry surprise. This combination of chocolate and fresh raspberries in a buttery Bundt cake is a match made in heaven (just like you and your Valentine?).

The raspberries blend into the cake as it bakes, creating little bursts of bright flavor to contrast with the rich chocolate.

RECIPE: CHOCOLATE RASPBERRY BUNDT CAKE

Ingredients For A 9-Inch Cake

  • 2-1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa
  • 1 teaspoon salt
  • 2-1/2 teaspoons baking soda
  • 1-1/4 cups unsalted butter
  • 2 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1-1/2 cups buttermilk
  • 1 cup fresh raspberries
  • Garnish: powdered sugar
  • Optional garnish: whipped cream*
  • Optional garnish: fresh raspberries
  • Preparation

    1. PREHEAT the oven to 350°F. Butter and flour a 9-inch bundt pan.

    2. COMBINE the flour, cocoa, salt and baking soda in medium bowl. In the bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy. Add the eggs, mixing after each, and stir in the vanilla. Add the dry ingredients in 3 batches, alternating with the buttermilk, scraping down bowl as needed.

    3. SPOON the batter into the prepared pan. Sprinkle the raspberries on top (they will sink as the cake bakes). Bake 45-60 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs.

    4. LET the cake cool completely in the pan, then turn out onto a plate or cake stand. Sprinkle with powdered sugar and garnish with whipped cream and additional raspberries.

     
    *For more raspberry flavor, add a tablespoon of Chambord or other raspberry liqueur into the whipped cream.

      

    Comments

    RECIPE: Ravioli With Pan Roasted Tomatoes

    This recipe from is easy and inviting for Valentine’s Day. It’s from blogger Annalise of Completely Delicious, via GoBoldWithButter.com.

    Prep time is 10 minutes, cook time is 20 minutes.

    RECIPE: RAVIOLI WITH PAN ROASTED TOMATOES

    Ingredients For 4 Servings

  • 1 pound fresh or frozen cheese ravioli
  • 3 tablespoons butter
  • 1 pint cherry or grape tomatoes
  • Salt and pepper, to taste
  • 3 cloves of garlic, minced
  • 1/4 cup fresh basil leaves
  • 1/3 cup Parmesan cheese, shredded
  •  
    Preparation

     

    ravioli-tomatoes-annalise-goboldwithbutter-230

    An easy Valentine dinner. Photo courtesy Go Bold With Butter.

     
    1. BRING a large pot of salted water to boil. Cook the ravioli according to package instructions. Drain.

    2. MELT the butter in a large skillet over medium-high heat, while the ravioli are cooking. Add the tomatoes and season with salt and pepper. Cook the tomatoes until their skins split, about 4-6 minutes, shaking the pan every few minutes to rotate tomatoes.

    3. ADD the garlic and cook for 1 minute more. Add the drained ravioli and toss with the tomatoes until combined.

    4. GARNISH with basil and serve immediately with Parmesan cheese.

      

    Comments

    RECIPE: Dark Cherry Fizz With Sparkling Wine

    The Dark Cherry Fizz in a coupe glass. Photo courtesy Chandon.

     

    For Valentine’s Day, here’s a charming cocktail from Chandon, one of our favorite affordable sparkling wine makers. It uses cherry purée and crème de mûre, blackcurrant (not blackberry!) liqueur.

    It may sound fusty in the U.S., but in France, where we first discovered it, crème de mûre is a popular fruit liqueur. The flavor is heavenly, drunk straight as a yummy after-dinner drink or used instead of framboise (raspberry liqueur) in a variation of a Kir Royale.

    Crème de mûre (pronounced pronounce: krem duh MYUR) is one of the family of crème liqueurs (crème de cacao, crème de menthe and crème de cassis, for example).

    Not to be confused with cream liqueur, in which dairy cream is added, crème liqueur is sweetened to a near-syrup consistency. In this case, “crème” refers to that consistency.

    Consider a bottle of crème de mûre as a Valentine gift; and if you’re feeling flush, add a bottle of Champagne or other sparkling wine.

     
    If you want to make this recipe without buying a new bottle of liqueur, you can substitute creme de cassis (currant liqueur) or framboise (Chambord is a brand of framboise).

    RECIPE: DARK CHERRY FIZZ

    Ingredients Per Drink

  • 3 ounces Chandon Blanc de Noirs* or substitute sparkling wine
  • 1/3 ounce crème de mûre
  • 1/2 ounce cherry purée (make it from frozen cherries)
  •  
    Preparation

    1. PURÉE the cherries. No sweetener is necessary, as the liqueur is quite sweet.

    2. COMBINE the liqueur and cherry purée in a shaker; shake and double strain into a coupe glass. (If you don’t have a shaker, you can blend the ingredients in whatever is convenient. If you don’t have a coupe glass, use what you have.)

    3. TOP with the sparkling wine.

     
    *Blanc de Noirs means “white from black,” referring to the white wine that is produced from black (dark) Pinot Noir grapes. Its counterpart is Blanc de Blancs, a white wine produced from white (Chardonnay) grapes. Blanc de Noirs is richer and fuller-bodied.
     
      

    Comments

    TIP OF THE DAY: Valentine Toast

    Get out your heart-shaped cookie cutter and think about your menu for tomorrow.

    You can start Valentine’s Day with with heart-shaped toast and red fruit jam.

    Then, make extra toast hearts:

  • For lunch with soup, spread with herb butter
  • For lunch or dinner as croutons with a salad, spread with goat cheese
  • For cocktails (make it Champagne!), spread with sour cream or crème fraîche and topped with salmon caviar
  • For dinner as garlic toasts, spread with garlic butter; or plain with a cheese course
  •  
    WHAT TO DO WITH THE LEFTOVER TOAST TRIMMINGS

    Cut them into a small dice and store in an airtight container. The next day, use them:

  • As salad croutons
  • As omelet filling
  • As soup garnish
  • In a hash or skillet stuffing
  • Mixed into custard or pudding—a kind of reverse bread pudding
  •  

    valentine-toast-nar-gourmetFB-230

    Love toast for Valentine’s Day. Photo courtesy Nar Gourmet.

     
    You can first pop the croutons into a hot skillet with a bit of butter or oil to crisp them.

    Other ideas? Let us know!

      

    Comments

    EVENT: Kids’ Food Festival

    Get ready for the 2015 Kids Food Festival on February 28th and March 1st from 10 a.m. to 4 p.m. Held in the America Winter Village at Bryant Park (behind the New York Public Library, between Fifth and Sixth Avenue and 40th and 42nd Streets).

    Presented by The Creative Kitchen, this is a fun-filled, flavorful weekend of family activities that showcase how delicious and easy it is to make better-for-you foods.

    A celebration that educates families about making balanced food choices, it’s a great opportunity for adults to help create wholesome, lifelong eating habits for kids and adult family members alike.

    With a fantastic line up of chefs, performers, and exhibitors, free general admission includes:

  • The Main Stage, featuring music and dancing, live
    entertainment and cooking demonstrations
  • The Balanced Plate Scavenger Hunt
  • Fun activities and kitchen crafts for the whole family
  • Samplings of delicious foods
  • Giveaways and more
  •  

    kids-food-festival-2015-230

    Appetites of all ages will be satisfied, February 28th and March 1st.

     
    Tickets for hands-on cooking classes hosted by the James Beard Foundation at the Future Foodies Pavilion can be purchased separately here. The $25 per class includes admission for one child and one adult companion.
     
    The Kids Food Festival helps in the fight against childhood obesity. It’s a painless way to learn about the importance of achieving balance in food choices, through fun activities and sampling family-friendly foods.

    When kids are immersed in enjoyable activities, they absorb information more effectively. The Kids Food Festival embodies this philosophy of learning through fun events.

    Families will cook, dance, laugh and taste their way to making balanced food choices! Get your forks ready for a weekend full of flavorful fun!

    Discover more at KidsFoodFestival.com.

      

    Comments

    RECIPE: Beet Tarte Tatin

    beet-tarte-tatin-taste.com.au-230r

    Beet Tarte Tatin. Photo and recipe courtesy
    Taste.com.au.

     

    If you love the combination of beets and goat cheese, try this recipe for Beet Tarte Tatin. We adapted it from one by Katrina Woodman, originally published in the October 2012 of Australian Good Taste.

    The Tatin sisters, Caroline and Stéphanie, ran the Hotel Tatin in Lamotte-Beuvron, southwest of Paris in the Loire Valley, not far from the town of Chambord. Tarte Tatin is a one-crust fruit pie invented by accident in France in the early 1880s. It is served upside-down; the fruit (initially, it was apples) are on the bottom with the crust on top.

    As the story goes, Stéphanie, preparing an apple tart, erroneously put the apples in the pan without the crust underneath. The apples caramelized, the customers loved it and the Tarte Tatin was born.

    It can be made with sweet vegetables as well: beets and carrots are delicious prospects.

    This vegetable Tatin, cooked in a skillet, serves four as an appetizer or as part of a light lunch, with a salad.

     
    RECIPE: BEET TARTE TATIN

    Ingredients For 4 Servings

  • 1 tablespoon butter
  • 8 small beets, peeled and halved
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme leaves (removed from stalks)
  • 1 sheet frozen butter puff pastry, thawed
  • 2 ounces fresh goat cheese, crumbled
  • Optional garnish: fresh thyme sprigs
  •  

    Preparation

    1. PREHEAT oven to 390°F.

    2. MELT the butter in a ovenproof non-stick 7″ or 8″ frying pan over medium-high heat. Stir in the beets and cook for 2 minutes. Add the sugar, vinegar and thyme. Season. Cook, stirring, for 2 minutes or until mixture thickens.

    3. COVER with foil and bake for 20 minutes or until the beetroot is just tender. Set aside for 5 minutes to cool. Increase oven heat to 430°F.

    4. TRIM the pastry into a 9″ to 10″ disc, depending on size of pan. Arrange the beets evenly over the base of the pan. Top with pastry. Fold in excess. Bake for 20 minutes or until puffed and golden. Cool in the pan for 10 minutes.

    5. PLACE a plate turned upside down over the frying pan (it should be bigger than the pan). Holding the two together, flip the entire pastry over. Top with goat cheese and herbs and serve warm.

     

    ebkids two types of roots jangios167j4 23rd of February, 2006 cmmccabe

    A taproot system versus conventional fibrous roots. Here’s more about it from Britannica.com.

    BEET VS. BEETROOT

    Beetroot (Beta vulgaris) evolved from the wild seabeet, a leafy plant that grows at coastlines around the world. It was first domesticated in the eastern Mediterranean and Middle East, although it was only the leaves that were eaten back then. (The wild seabeet is also the common ancestor of spinach and chard.)

    The Romans began to cultivate beets in earnest, cooking them with honey and wine. Recipes in oldest surviving cookbook De Re Coquinaria by Apicius’s, included beetroot in broths and salads, the latter with a very modern-sounding vinaigrette of mustard, oil and vinegar.

    The beet is a plant with a taproot system. The taproot is a large, central, dominant root, typically straight and very thick, tapering downward (see image above). For most of its life, beetroot was long and thin like a carrot or parsnip—both taproots, along with burdock, radish and turnip, among others. The familiar round shape was developed in the 16th century.

    Beetroot continued to grow in popularity in Victorian times, favored for its dramatic color in salads and soups. It was also used as a sweet ingredient in cakes and puddings. Beet sugar, used more widely around the world than cane sugar, was made by boiling all the sugar out of the beets, then cooking down that sugary water into dry crystals.

    Today, as a result of mutation and selective breeding, beets are available in numerous shapes and sizes, including orange, yellow, white and candy-striped (with red and white concentric circles).

     
    BEET VS. BEETROOT VS. SUGAR BEET

    The term beetroot is used in the U.K., France and elsewhere. It is known by its shorter name, beet, in North America.

  • The table beet is a vegetable grown for human consumption.
  • The sugar beet has been bred for higher sugar content, from which granulated sugar and molasses can be made.
  •  
    You can eat a sugar beet as a vegetable, but can’t make sugar and molasses from a table beet.

      

    Comments

    TIP OF THE DAY: Watermelon Radish

    mahi-mahi-eggplant-puree-dueforni-230

    Roasted mahi-mahi with baby squash,
    roasted eggplant puree, pistachios and
    watermelon radish. Photo courtesy Due
    Forni.

     

    Some vegetables light up any dish; watermelon radishes are one. Thanks to farmers markets, we’re seeing a lot more of them.

    Watermelon radishes are available year-round, with peak seasons in spring and late fall (meaning they’re more bountiful and less expensive). Work them into your Valentine’s Day menu: They’re a great special-occasion ingredient.

    A large Chinese radish, its exterior is creamy white with touches of pale green. But the flesh: ooh-la-la.

    The watermelon radish has a eautiful rosy pink-magenta flesh, reminiscent of the color of watermelon. It is patterned with bright circular striations of color that are captivating whether sliced, quartered or julienned.

    The texture is crisp and firm yet succulent. And the flavor is mild, lacking the peppery profile of conventional radishes. Instead, it tastes more like daikon, the white Japanese radish.

    The Chinese name is shinrimei, and the radish is known by several other names including Rose Heart and Beauty Heart.

    Depending on when harvested, watermelon radishes can range in size from golf ball to soft ball—up to three inches and more in diameter.

     

    The color and mildness of the watermelon radish make it a lovely surface for hors d’oeuvres (and a better-for-you alternative to a bread or cracker base). It perks up a green salad. It makes a beautiful garnish on anything savory.

    But there’s so much more you can do with watermelon radishes.

    Watermelon radishes can be served fresh or cooked, hot or cold. They pair well with apple, bacon, butter, citrus, egg dishes, cheeses such as feta and chèvre, cucumbers, creamy based dressings and vinaigrettes, fennel, mild salad greens, noodles such as soba and udon, white fish and a variety of seasonings, especially cilantro, mint and tarragon.

    That’s a lot to work with!

     

    WAYS TO SERVE WATERMELON RADISH

    You can cook radishes like turnips, but these beautiful radishes deserve to be enjoyed in all their bright color and crispness.
     
    Salads

  • Make a Radish “Caprese”: Serve slices of watermelon radish in lieu of mozzarella with sliced tomatoes, basil and balsamic vinegar—a change of pace that saves calories and fat. You can substitute slices of actual watermelon for the tomatoes.
  • Make a sophisticated salad: Toss thin slices with mâche or microgreens in a special vinaigrette—sherry or honey-dijon, for example.
  • Use as a salad base: Thinly slice large radishes, spread on the plate and use them as a base for other salad ingredients.
  • Try this Sesame Peanut Cucumber Salad recipe, an artistic delight of bright red radish matchsticks and shaved cucumber ribbons.
  • Pair with mushrooms in this Radish, Mushroom & Watercress salad recipe with a sherry-honey vinaigrette.
  • Pair with fennel in this Watermelon Radish & Fennel Salad with Lavender Vinaigrette recipe.
  •  

    blood-orange-watermelon-radish-lincolnbarbour-230

    A simple citrus salad with blood orange and watermelon radish. Here’s the recipe. Photo courtesy Lincoln Barbour.

     
    Sandwiches

  • Add sliced watermelon radish to sandwiches for color, flavor and crunch, instead of lettuce tomatoes.
  • Try watercress and radish tea sandwiches (or full size sandwiches) with unsalted butter or fresh goat cheese.
  •  
    STORING WATERMELON RADISHES

    To store watermelon radishes, discard the leafy tops and wrap the radishes in plastic. They’ll keep for several weeks.

      

    Comments

    RECIPE: Red Velvet Pancakes

    red-velvet-pancakes-tasteofhome-230

    Red velvet pancakes: use seasonal garnish
    for July 4th, Christmas, Valentine’s Day or
    Mother’s Day. Photo courtesy Taste Of
    Home.

     

    For a special Valentine’s Day breakfast, brunch or lunch, Taste Of Home magazine suggests these red velvet pancakes.

    Red food works for July 4th and Christmas, of course. Just vary the garnish:

  • Christmas: mint leaf or sliced kiwi (or make green whipped cream!)
  • Valentine’s Day: red berries
  • July 4th: whipped cream, crème fraîche or mascarpone; plus blueberries
  •  
    Note that the recipe below is for a party-size batch of pancakes—five batches of 16 pancakes per batch.

    However, the mixed dry ingredients can be divided into five batches, which can be stored in a cool, dry place for up to 6 months. You can use the recipe as a guide to make smaller amounts.

    Or, make the five-batch lot, and give the four extra batches as Valentine gifts—tied with a red ribbon.

     
    RECIPE: RED VELVET PANCAKES

    Prep time is: 30 minutes, cooking time is 15 minutes per batch.

    Ingredients For 5 Batches (10 Cups Mix Total)

  • 10 cups all-purpose flour
  • 1-1/4 cups sugar
  • 2/3 cup baking cocoa
  • 6 teaspoons baking soda
  • 4 teaspoons baking powder
  • 5 teaspoons salt
  •  
    Additional Ingredients (For Each Batch)

  • 2 cups buttermilk
  • 2 eggs
  • 2 tablespoons red food coloring
  • Butter and maple syrup
  •  
    Preparation

    1. COMBINE the first six ingredients in a large bowl. Place 2 cups in each of five resealable plastic bags or containers.

    2. PREPARE pancakes: Pour the mix into a large bowl. In a small bowl, whisk the buttermilk, eggs and food coloring. Stir into the dry ingredients just until moistened.

    3. POUR the batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.

    4. SERVE with butter and syrup.

      

    Comments

    RECIPE: Homemade Peppermint Patties

    February 11th is National Peppermint Patty Day. Whip up a batch today, and make extras to hand out on Valentine’s Day. (For Valentine patties, top with heart-shaped sprinkles or Conversation Hearts.)

    IS IT PATTY OR PATTIE?

    Whether it’s candy, meat or veggies, to be perfectly correct, the spelling is patty. Patties is the plural form, so many folks assumed the singular to be pattie.

    The word first appeared in English around 1700-1710, derived from the French pâté (paste in English), a mix of finely-ground ingredients. Pasta is the Italian word for paste; and in modern French cuisine, pâté refers to a meat loaf as well as the more finely ground goose or duck liver pâté.

    Perhaps America’s most famous patty is the [incorrectly spelled] York Peppermint Pattie. According to a company history in Wikipedia, the York Peppermint Pattie was first produced by Henry C. Kessler, owner of the York Cone Company, in 1940. The company was named for its location: York, Pennsylvania. (Today the company is owned by Hershey and the production is in Monterey, Mexico.)

       

    peppermint-patties-safeeggs-230

    Homemade peppermint patties. Photo courtesy SafeEggs.com.

     
    Sure, you could run out and get a York Peppermint Pattie. Or, you could spend 40 minutes of prep time making your own (plus 9 hours of drying time).

    Because the recipe uses uncooked egg whites, you may wish to consider Safest Choice pasteurized egg whites.

    And if you’re not in a candy mood, how about a Peppermint Patty Martini?

     

    deBrand-230

    Semisweet (50% cacao or more) or bittersweet chocolate (70% cacao or more) are a better counterpoint to the lively mint than milk chocolate. Photo courtesy Debrand.

     

    RECIPE: HOMEMADE PEPPERMINT PATTIES

    Ingredients For 30 Pieces

  • 3-1/2 cups powdered sugar, plus extra as needed
  • 2 egg whites
  • 1 teaspoon water, plus extra as needed
  • 1/4 teaspoon pure peppermint extract
  • 4 four-ounce dark chocolate bars, chopped into 1/2-inch pieces
  • 2 teaspoons vegetable oil
  •  
    Preparation

    1. LINE two baking sheets with parchment paper. Cut a separate 2-inch square of parchment paper. Set aside.

    2. COMBINE the powdered sugar, egg whites, water and peppermint extract in stand mixer on low speed until smooth. Increase the speed gradually to high, to form a stiff, smooth dough, adding ½ teaspoon of water at a time if mixture becomes too stiff.

    3. DUST a clean surface with powdered sugar and roll the dough into a log, approximately 12-inches long and 1-1/4-inches in diameter. Slice the log into 1/4 to 1/2-inch pieces, rolling the pieces into balls as you go. Arrange them on lined baking sheets, about an inch apart.

     
    4. PLACE the square of parchment paper on top of each dough ball and flatten it into a a disk, using the bottom of shot glass. Repeat. Let the candies dry, uncovered, at room temperature for at least six hours. After the patties have dried…

    5. COMBINE the chocolate and vegetable oil in a small bowl over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Allow the chocolate to cool slightly. Dip each candy into the melted chocolate, coating both sides.

    6. RETURN the candies to the parchment paper until the chocolate has set, about 3 hours. To set faster, place the candies in the refrigerator.

      

    Comments

    TIP OF THE DAY: Kitchen Torch

    The kitchen torch, culinary torch, cooking torch or [less poetically] butane torch is used by chefs and sophisticated home cooks.

    Today’s handy culinary torch descends from the heavy duty blowtorches, long used by gold and silversmiths (the first patent dates to 1791).

    While its most famous kitchen use is to caramelize the sugar on the top of crème brûlée, it is also handy to:

  • Brown meringue (we use it for Baked Alaska)
  • Char vegetables such as bell peppers
  • Melt or brown toppings on casseroles and soups
  • Melt cheese
  • Toast marshmallows
  •  
    Affordable at $25 or so, it’s well worth it if you’d like an easy alternative to using the broiler or holding peppers over the stove flame. You can pick one up at most kitchenware retailers or online.

       

    creme-brulee-davidvenableQVC-230

    Always a treat: crème brûlée. Photo courtesy QVC.

     
    If you get one now, you can make Crème Brûlée for Valentine’s Day. Digging into that crunchy, crackly caramelized sugar topping and eating a piece with the creamy custard underneath is one of dessert’s great experiences. You can make it a signature special-occasion dish.

    Here’s a recipe from QVC’s David Venable. If you want to add a Grand Marnier accent, take a look at this recipe.

    You’ll need round or oval ceramic ramekins: 5-ounce ramekins for four servings, 3-ounce ramekins for seven servings. This set (photo below) from Bonjour includes both the torch and the ramekins.

    RECIPE: CRÈME BRÛLÉE

    Ingredients For 4 Servings

  • 2 cups heavy cream
  • 3/4 cup packed dark brown sugar, divided
  • 9 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons dark spiced rum
  • White sugar (2-1/2 teaspoons for 5-ounce ramekins or 1-1/2 teaspoons for 3-oz ramekins)
  • Optional garnish: fresh berries
  •  

    creme-brulee-kitchen-torch-bonjour-230r

    You can also use the torch to melt the cheese on French onion soup, toast marshmallows and more. Photo courtesy Bonjour.

     

    Preparation

    1. PREHEAT the oven to 325°F.

    2. BRING the cream and 1/2 cup of the brown sugar to a simmer in a 2-qt saucepan.

    3. LIGHTLY WHISK together the egg yolks and 1/4 cup of the brown sugar in a medium-size mixing bowl. Temper the egg mixture by slowly pouring the cream mixture into the egg mixture, whisking constantly. Add the vanilla and the rum and continue whisking until fully incorporated. Strain the mixture through a fine mesh strainer into a bowl. Place the bowl with the brûlée mixture into an ice water bath and let cool completely.

    4. PLACE the ramekins in a large baking dish. Divide the brûlée mixture evenly among the ramekins, filling them 3/4 of the way full. Place the baking dish in the middle rack of the oven and then fill it with hot tap water, to 2/3 of the way up the ramekin sides.

    5. BAKE for 35-45 minutes for 4 (five-ounce) ramekins; or bake for 25-35 minutes for 7 (three-ounce) ramekins. When done, each brûlée will jiggle lightly in the center.

    6. REFRIGERATE for 4 hours or overnight. Just before serving, sprinkle the white sugar over each cooled crème brûlée and torch until all of the sugar is melted and golden brown (it will begin to harden when the torch is removed). Serve immediately.

     

      

    Comments

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact