Monday, February 13, 2012

Chocolate Panna Cotta

Panna cotta means "cooked cream" in Italian and is a very adaptable recipe; it can be flavored with just about anything. If you want to leave out the cocoa powder from this recipe, you can add some vanilla bean and have vanilla panna cotta. Or add a touch of honey or a little pureed blueberries. You really can flavor it any way you like.

When you cook this, be sure to gently heat the mixture. Do not let it boil. Make sure all the sugar has dissolved before removing it from the heat.

Chocolate Panna Cotta

Makes enough for 6 large panna cottas or 12 small ramekins, with some leftover.

1 1/2 cups whole milk
4 teaspoons unflavored powdered gelatin
4 1/2 cups heavy cream
Good quality cocoa powder, 2 to 4 tablespoons
3/4 cup sugar
Pinch of salt
Chocolate and white chocolate bars, for garnish

Put the milk in a medium saucepan and sprinkle the gelatin over the milk. Let it stand for about 5 minutes to soften. Turn heat to medium and stir milk just until the gelatin dissolves.

Add the cream, sugar and salt. Whisk in the cocoa powder until you get the amount of chocolate you like. Whisk over low heat until the sugar completely dissolves, just a few minutes.

Remove from the heat and let cool completely. ( pour the mixture into a 6-cup Pyrex to cool.) Stir mixture frequently during cooling to prevent skin from forming. Pour the cream mixture into 6 martini glasses or into a dozen small ramekins.

Cover and refrigerate. Chill until set.

With a vegetable peeler, shave small chocolate curls from each of the chocolate bars onto the panna cotta.

Can be made the day before.

Saturday, January 14, 2012


pic from here

Saturday, January 7, 2012

ShoutMix is NOT FREE anymore!

im just so saaaaaddd!! because your comments are sooo delicious for me :s
put the shoutmix's code here, maybe he will realize that FREE widget is 


<!-- Begin ShoutMix - --><iframe scrolling="auto" width="170" frameborder="0" src="" height="400" title="mealsandmeals"><a href="">View shoutbox</a></iframe><!-- End ShoutMix -->

thanks for CBOX you get my heart now :*
do not follow the bad behavior of your competitors, 'mkayyy :)

Thursday, January 5, 2012

Buttermilk-Blueberry Breakfast Cake

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Macaroon Kiss Cookies

2 1/2 cups All purpose flour
1 Tablespoon plus 1 teaspoon baking powder
1/2 teaspoon table salt
2/3 cups butter, softened
6 oz. cream cheese, softened
1 1/2 cups granulated sugar
2 egg yolks
1 Tablespoon plus 1 teaspoon Vanilla extract
1 Tablespoon plus 1 teaspoon juice from a fresh orange
10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions
1 bag Hershey Kisses (48 pieces)

Step 1:  In a medium bowl, sift flour, baking powder and salt.  Set aside.

Step 2:  In the bowl of an electric mixer, beat the butter, cream cheese, and sugar until light and fluffy.  Add egg yolks, vanilla and orange juice and beat till smooth. 

Step 3:  In 1 cup increments, mix flour in to the butter mixture.  Add the 6 cups flaked coconut and beat to combine.

Step 4:  Refrigerate dough for 1 hour. While dough is chilling, remove wrappers from the Kisses.

Step 5:  Preheat oven to 350.  One at a time, scoop dough into 1" balls, then roll in the bowl of remaining coconut (4 cups).  Arrange on an ungreased baking sheet, at least an inch apart (cookies will spread slightly).  A standard cookie sheet should accommodate a dozen cookies at a time.  Bake 12 minutes, until the cookies puff and are very lightly browned. 

Step 6:  Remove from oven.  Immediately press one Kiss into each cookie.  Return pan to oven and bake for an additional minute.

Step 7:  Remove pan from oven and cool on a rack for 10 minutes.  With a thin spatula, gently move cookies on to a rack to finish cooling.


Raspberry Almond Thumbprints Cookie

2 cups butter, softened
1 1/3 cup sugar
1 teaspoon salt
2 teaspoons almond extract
4 cups flour
1 cup ground (or finely chopped) almonds
1 cup raspberry freezer jam

Preheat the oven to 325ºF.  In a large mixer bowl, cream together the butter and sugar until fluffy.

Beat in the salt, and almond extract until smooth.  Mix in the flour until combined, and then the almonds.  The dough will be very...  clean.  It's hard to describe, but you will know what I mean when you get there. 

Scoop out small balls of dough onto a parchment-lined baking sheet.  Press a hole into the center of each cookie, not all the way through.

Fill each hole with raspberry jam or freezer jam as full as they will go, actually kind of mounded into the hole because it will settle as the cookies spread.

 Bake for 20-25 minutes until the cookies are light golden brown around the edges.

Cool completely as the jam will set up as the cookies cool.  Store in tupperware at room temperature for a few days or in the freezer for longer!

Tuesday, January 3, 2012

Fried Bocconcini with Spicy Tomato Sauce

Fried Bocconcini with Spicy Tomato Sauce

Servings: approximately 20  (I halved this recipe, but I am listing the full one here-it would be enough for a large group)


For the sauce:

1/2 cup extra-virgin olive oil
2 garlic cloves, minced
1 tsp. red pepper flakes
1 can (28 oz.) crushed tomatoes, juice reserved
Salt and pepper, to taste
For the fried mozzarella:
3-4 cups peanut oil, depending on type of pan you will be frying the cheese in
1 teaspoon salt, plus more to taste
2 tablespoons grated Parmesan
2 lb. mozzarella bocconcini (about 50 pieces)
4 eggs
1/2 cup milk
2 cups all-purpose flour
4 cups panko
Special equipment:  Deep-frying thermometer


1. For the sauce: In a saucepan over medium heat, warm the 1/2 cup olive oil.

2. Add the garlic and red pepper flakes and cook, stirring, until the garlic is soft but not browned, about 1 minute.

3. Add the tomatoes and their juices and simmer until the sauce is thickened, about 6 minutes. Season with salt and black pepper. Set aside.

4. Preheat an oven to 200°F.

5. For the fried mozzarella: Drain the cheese from its liquid. Place the cheese on a paper towel-lined baking sheet and pat dry.

6. If your cheese balls seem pretty big, halve or quarter them into bite-size pieces.  Once they get the panko breading on them, they will be a lot bigger.

7.In a bowl, whisk together the eggs and milk.

8. Put the egg mixture and bread crumbs in separate wide, shallow bowls.  Combine the panko with the teaspoon of salt and Parmesan in another wide, shallow bowl.  (*If you only have one shallow bowl, use it for the panko.  It will help you immensely with the breading process.)

9. Roll the cheese in the flour, dip into the egg mixture and coat with the bread crumbs, shaking off the excess after each step.

10.  Repeat the breading process one more time for each cheese piece.

11. In a large, deep sauté pan over medium-high heat, pour the oil to a depth of 3 inches and heat to 350°F on a deep-frying thermometer.

12. Working in batches, fry the cheese until golden, about 45 seconds (or until golden brown-watch them carefully as oven temperatures may vary). If you notice that your thermometer’s reading decreases, wait for a little while until the oil gets back up to the proper temperature.

13. Transfer the fried cheese to a paper towel-lined plate and season with salt and black pepper. Place the cheese on a wire rack set over a baking sheet and keep warm in the oven while frying the remaining cheese.

14.  Serve with the warm tomato sauce.

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