Miele Experience Center – Molten Chocolate Cakes

Molten Chocolate Cakes

Serve these individual steamed cakes while still warm so that the soft chocolate center oozes when cut into.

Ingredients

8 ounces (1 1/3cup) semisweet chocolate chips or bittersweet chocolate, chopped

8 tbsp. (1 stick) unsalted butter

1/4 cup brewed espresso

4 large eggs

4 large egg yolks

1/2 cup sugar

1/4 cup flour

1 large pinch salt

1 tsp vanilla

Vanilla or coffee ice cream, for serving

Directions

Combine chocolate, butter, and espresso or cream in a medium saucepan.  Heat over low heat just enough to melt chocolate.  Remove from cooktop and cool slightly.

Whisk whole eggs, yolks, and sugar together in a medium bowl.  Sift flour and salt over the eggs and whisk thoroughly.  Whisk in melted chocolate and vanilla.   Pour mixture through a strainer if lumpy.

Distribute chocolate cake mixture evenly among 8 espresso cups or small ramekins.  Time may vary based on size of dish.  Place in small perforated steam tray and slide in over.

Steaming Directions

Select Steam Cooking and set cooking time for 6 minutes.  When tone sounds, check that cakes are puffed and dry and toothpick inserted in center comes out with moist batter attached.  Steam for an additional minute or two, if necessary based on the quantity your are steaming.

Serve warm in the espresso cups or ramekins with ice cream.

Miele Experience Center – Pignoli Cookies

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Pignoli Cookies

Ingredients

16 ounces almond paste (two 8-ounce cans)

1 cup granulated sugar

1 cup confectioner’s sugar, plus more for dusting

4 egg whites

1 tsp vanilla

6 tbsp. flour

1/4 tsp salt

2 cups pine nuts

Directions

Preheat the oven to 325F, with racks in center and lower third.  Line two glass trays with parchment paper; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and both sugars on medium (2-4) speed until mixture resembles coarse crumbs, about 2 minutes.  Add egg whites and vanilla, and beat on medium-high (4-6) speed until a smooth paste forms 3-4 minutes.  Add flour and salt; beat until combined, about 1 minute.  Dough will be very soft and tacky, almost like a batter.  This dough can be stored in the refrigerator for 1 day until ready to shape and roll in pine nuts.

Bake until edges of cookies and pine nuts have turned golden brown, about 13-15 minutes.  Transfer cookies to a wire rack to cool completely.  Using an offset spatula, carefully loosen from parchment paper.  Using a fine sieve, dust cookies with confectioners’ sugar.  Cookies can be kept, stacked between layers of waxed or parchment paper, in an airtight container for 4 days or frozen for 2 months.

Yields 30 cookies

Dough can be made 2 days in advance and refrigerated.  Almond paste is available in most supermarkets; do not substitute marzipan.

Miele Experience Center – Lebkuchen – German Gingerbread

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Lebkuchen – German Gingerbread

Ingredients

6 cups sifted all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 cup (2 sticks) unsalted butter

1 cup dark-brown sugar, packed

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1 1/2 tsp ground cloves

1 tsp finely ground black pepper

1 1/2 tsp salt

2 large eggs

1 cup unsulfured molasses

Directions

In a large bowl, sift together flour, baking soda, and baking powder.  Set aside.

In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy.  Mix in spices and salt, then eggs and molasses.  Add flour mixture; combine on low speed.  Divide dough in thirds; wrap in plastic.  Chill for at least 1 hour.

Heat oven to 350F.  On a floured work surface, roll dough 1/8 inch thick.  Cut into desired shapes.  Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes.  Bake until crisp but not darkened, 8 to 10 minutes.  Let cookies cool on wire racks, then decorate as desired.

For Icing Cookies you may brush with a Lemon Glaze made from:

1 egg white

1 1/2 cups sifted confectioner’s (powdered or icing) sugar

1 tbsp. fresh lemon juice

In a small bowl with mixer or by hand, beat egg white, powdered sugar and lemon juice until smooth.  Brush onto still warm cookies, and decorate with a candied fruit.

Miele Experience Center – The Kiss Cookie

The Kiss Cookie

Ingredients

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter

1/3 cup smooth peanut butter

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 egg

1 tsp pure vanilla extract

1 bag milk chocolate candy kisses

Directions

Preheat Convention oven to 350F.  Sift flour, baking soda and salt together; set aside.

Beat butter and peanut butter together in a large bowl, until well blended.  Add granulated sugar and brown sugar; beat until fluffy.  Add egg and vanilla; beat well.  Gradually add dry ingredients into the peanut butter mixture until well blended.

Shape dough into 1-inch balls.  Place on Miele Perfect Clean baking tray.  Bake 10 minutes or until lightly browned.  Immediately press a chocolate kiss candy into the center of each cookie; cookie will crack around edges.  Remove from baking tray to a wire rack.  Cool completely.

Yields approximately 36 cookies

Friday Night Soup!

Friday night soup!

Remember to clean out the refrigerator on Friday and make a soup or a stew or a casserole.

This Friday I had left over chicken stew, two onions, oregano, thyme, bay leaves, spinach and Romain. And 3/4 of a quart of chicken broth and about a 1/4 quart of heavy cream. I put ALL those ingredients in a pot…. Medium heat until it simmers, 3/4 box of orzo! Done.

I let it cool and now I’m putting the soup/stew in quart containers and in the freezer it goes. Either a quick supper during the week, weekend or a lovely lunch!

It’s just so easy!

And SO delicious!

I love my Le Creuset Dutch Oven in Hibiscus!! Click HERE to gift yourself one today 🙂

 

Pecan Pie For A Crowd

Such an easy recipe…

Ingredients:

  • Pre made Pillsbury pie crust.
  • 1 – 16oz bottle dark Karo Syrup
  • 2 cups granulated light brown sugar
  • 1/4 teaspoon salt
  • 4 tablespoons butter
  • 6 eggs
  • 1 tablespoon vanilla
  • 2 1/2 cups pecans

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Mix first six ingredients until frothy. Add pecans and stir by hand. Pour in pie shell plate. Bake at 400 degrees for 15 minutes and reduce heat to 350• and bake additional 30 minutes. You will notice that there is room in the dish to add whipped cream if you prefer then and you’re done!

 

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Just the BEST Apple Pie

My dad always said that apple pie without cheese is like a kiss without a squeeze. And boy, did that cheese vary over the years! The first time my mother made this, she used Velveeta cheese (that was in the ’50s). Over the years, the cheese got progressively more sophisticated and now, a local Cheddar is my cheese of choice. Remember to bake the apple pie long enough— you don’t want the apples to be crunchy. Otherwise, why bother to make a pie? I’ve used a Pillsbury crust before, but the fresh, homemade cheese crust recipe here is best, unless you’re stressed!

PIE DOUGH

2¼ cups all-purpose flour (plus more for rolling)

1 cup (2 sticks) cold unsalted butter, cut into ½-inch pieces

1 teaspoon sugar

¼ teaspoon kosher salt

1 cup (4 ounces) shredded extra-sharp white Cheddar cheese

FILLING

2 pounds, or 8 large, Granny Smith apples, peeled and sliced into ¼-inch wedges

½ cup granulated sugar

¼ cup packed light brown sugar

¼ cup all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon grated nutmeg

3 tablespoons unsalted butter, sliced into pats

3 tablespoons cream

1 tablespoon granulated sugar, for sprinkling

FOR THE PIE dough, combine the flour, butter, sugar, and salt in the bowl of a food processor and give it quick pulses to blend the ingredients, until the mixture looks crumbly (crumbles should be the size of peas). Add the cheese and pulse again until combined and the cheese is worked into the mixture and cut into small chunks. Dump the mixture out into a bowl, drizzle in 6 tablespoons of iced cold water, and mix it in with a fork until the flour is moistened and comes together as a dough. Add another tablespoon of water, if needed, to bring the dough together. Divide the dough in half, shape each half into a ball, and flatten to a disk. Wrap in plastic and refrigerate for 30 minutes. For the filling, combine the Granny Smith apples, granulated sugar, brown sugar, flour, cinnamon, and nutmeg in a large bowl and toss to combine. Preheat the oven to 425°F. Adjust the rack to the center of the oven. Roll out 1 disk of the dough on a lightly floured surface to a 12-inch round. Fit into a 9-inch pie plate. Add the apples and dot with the butter. Roll out the second dough round. Cover the top of the apples with the second pie round, pressing the edges of the two crust layers to seal. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it’s flush with the edge of the pie plate. Crimp the edges decoratively. Pat the pie with the cream and sprinkle with the granulated sugar. Make 5 air slits in the center of the pie. Bake until the crust is set, about 25 minutes. Lower the oven temperature to 350°F and bake 50 minutes more, until the crust is golden brown. Cool on a rack before slicing.

Spiced Cider not only for Halloween

[fusion_text]In case you didn’t make Spiced Cider for Halloween or already drank what you saved for the day after, this is a great recipe for any occasion and any crowd.  You can always omit the bourbon for a non GG Guice version.  OR double it for a greater GG Guice version!  Don’t forget a great mug to serve Spiced Cider![/fusion_text]

Green Bean Casserole Your Way!

[one_half last=”no” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”” background_image=”” background_repeat=”no-repeat” background_position=”left top” hover_type=”none” link=”” border_position=”all” border_size=”0px” border_color=”” border_style=”” padding=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”” animation_speed=”0.1″ animation_offset=”” class=”” id=””][imageframe lightbox=”no” gallery_id=”” lightbox_image=”” style_type=”none” hover_type=”none” bordercolor=”” bordersize=”0px” borderradius=”0″ stylecolor=”” align=”none” link=”” linktarget=”_self” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ animation_offset=”” hide_on_mobile=”no” class=”” id=””] [/imageframe][/one_half][one_half last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”” background_image=”” background_repeat=”no-repeat” background_position=”left top” hover_type=”none” link=”” border_position=”all” border_size=”0px” border_color=”” border_style=”” padding=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”” animation_speed=”0.1″ animation_offset=”” class=”” id=””][imageframe lightbox=”no” gallery_id=”” lightbox_image=”” style_type=”none” hover_type=”none” bordercolor=”” bordersize=”0px” borderradius=”0″ stylecolor=”” align=”none” link=”” linktarget=”_self” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ animation_offset=”” hide_on_mobile=”no” class=”” id=””] [/imageframe][/one_half][fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20px” padding_bottom=”20px” padding_left=”0px” padding_right=”0px” hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”single” sep_color=”” margin_top=”” margin_bottom=”” class=”” id=””]Green Bean Casserole Your Way![/title][tagline_box backgroundcolor=”” shadow=”no” shadowopacity=”0.7″ border=”1px” bordercolor=”” highlightposition=”top” content_alignment=”left” link=”” linktarget=”_self” modal=”” button_size=”” button_shape=”” button_type=”” buttoncolor=”” button=”” title=”Don’t be afraid to use other greens for this casserole, make it however you like! Try spinach, or rich Tuscan kale, or even collards. If you don’t like peas, use the traditional green beans, or be daring and try asparagus! This rule is so versatile it would be hard to mess up!” description=”” margin_top=”” margin_bottom=”” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ animation_offset=”” class=”” id=””][/tagline_box][fusion_text]Recipe

2 table spoons olive oil

3 tablespoons unsalted butter

2 shallots, chopped

3 cloves garlic, chopped

8 oz bella mushroom, chopped

Salt and Pepper to taste

2 teaspoons fresh sage, chopped (or 1 teaspoon dried)

6 cups kale, roughly chopped

4 tablespoons flour (one more if needed)

8 ounces chicken broth

½ cup half-and-half

7-8 ounces of frozen peas, about half a bag

Melt the butter in skillet over medium-high heat, add olive oil. Add the shallots, garlic, mushrooms, salt and pepper, and dried sage if using, cook until just softened. Add the flour and stir to coat. Add the chicken stock, and fresh sage if using, whisking vigorously to smooth out any lumps. Whisk in the half-and-half. Bring to a simmer and cook for 3 minutes. Check the seasoning and adjust with more salt and pepper as needed. Turn off the heat, add the frozen peas and stir.

Pour the mixture into a small casserole dish, bake for 25 minutes at a 375 degree oven. Take casserole out of oven and sprinkle 1 cup of fried onions on top. Put back into the oven for 5 minutes or until onions are golden.[/fusion_text][/fullwidth]

Riverview Cafe, The Farmers Table

[fusion_text]Betsy and I had a wonderful time at the Riverview Cafe in Stuyvesant last month. They have summer tasting series that features local farms, orchards, vendors and all the hard working people behind them! It was a great event and the food was delicious! The next one is on August 20th and is featuring Monkshood Creamery. Buy your tickets in advance, they are selling out!!

Here are all the farms that were featured at the one I attended:

Ardith Mae Creamery: http://www.ardithmae.com/

Monkshood Nursery: http://www.monkshoodnursery.com/

The Berry Farm: http://www.thechathamberryfarm.com/

Fatstock Farm: http://www.fatstockfarm.com/

Riverview Cafe: http://theriverviewcafe.com/thefarmerstable/[/fusion_text]