RECIPE

Chocolate-Hazelnut Clouds with Cocoa Nibs

Ingredients:

¼ cup hazelnuts
1 tablespoon unsweetened cocoa powder
2 teaspoons cornstarch 
1 ½ teaspoons cocoa nibs 
2 ounces bittersweet chocolate finely chopped 
1/8 to ¼ teaspoon ground cardamom
3 large egg whites
1/8 cream of tartar
Pinch of salt
¾ cup sugar
½ teaspoon pure vanilla extract

 

1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Spread the hazelnuts in a pie plate and toast for 14 minutes until the skins blister. Transfer the nuts to a kitchen towel and rub together to remove the skins. Coarsely chop and transfer to a bowl. Add the cocoa, cornstarch, nibs, chocolate, and cardamom. Lower the oven to 300 degrees. 
2. In a medium bowl, using an electric mixer, beat the egg whites with the cream of tartar and salt until soft peaks form. Add the sugar in a thin s ...

Danish Puff Pastry

Ingredients:


1 C flour
½ C butter (1 stick)
2 Tbsp water
Cut butter into flour. Sprinkle with water and mix to form a dough. Divide dough into 2 or 3 portions and place each on a cookie sheet, about 4”x12” (or 4”x8” for 3).
Preheat oven to 350º 
½ C butter (1 stick)
1 C water
1 tsp almond extract
1 C flour
3 eggs
Combine butter and water in saucepan and bring to a rolling boil. Add almond extract and remove from heat. Stir in flour and mix to form a dough. Add eggs one at a time mixing well with each addition. Spread over dough strips and bake at 350º about 1 hour until a toothpick comes out dry. When cool, frost with butter frosting and garnish with almonds.

Butter Frosting
2 C confectioners’ sugar
3 Tbsp butter
2-3 Tbsp milk

(an Herb Day 2010 hospitality table r ...

Forgotten Cookies

Ingredients:

2 egg whites
2/3 C sugar
Pinch of salt
1 tsp vanilla
1 C mini chocolate chips


Beat egg whites until stiff. Gradually add sugar and continue to beat. Add salt and vanilla. Stir in chips. Preheat oven to 350º. Drop by teaspoons onto greased cookie sheet. Place cookies in oven and immediately turn off. Leave in closed oven overnight. May add ½ C pecan pieces to mixture before baking.
Yields 48 cookies

(an Herb Day 2010 hospitality table recipe)

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