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On Sunday I woke up from an early afternoon nap with a seasonal itch to bake cookies.

Now, at any given moment I carry around in my brain a list of recently acquired, exciting ingredients I want to use, and in my half-slumber I started to review them. Jumping to the forefront were the broken walnuts I'd gotten for a good price at the organic store -- if you're going to chop them, why buy whole kernels? -- and a handsome bag of grated chocolate from Alain Ducasse's bean-to-bar manufacture*, which I'd been sneaking a spoonful of here and there while trying to think of a more respectable use for it.

Chocolate walnut cookies; that's what I was going to make.

I wanted a simple, one-bowl cookie base that would get me from start to finish in under an hour, and I wanted something reasonably nutritious so I could share with my toddler without triggering a surprise inspection from the bad parent police. The recipe for these walnut and date cookies, which I've been making regularly for the past three years, fit the bill perfectly.
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- Chocolate Walnut Cookies

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 How to Transform Packaged Panettone into Something Great Alerter l'administrateur Recommander à un ami Lien de l'article 


Panettone is the Italian version of fruitcake -- too often given as a holiday gift and too often just down right inedible. It's a traditional Christmas sweet bread dotted with raisins, candied orange peel and citron that originates from Milan. The majority of panettone that is found in the Unites States is sold in cardboard boxes in the grocery store and to be honest, tastes pretty much like cardboard itself.

Don't get us wrong, there is such a thing as great panettone. The best panettone is the one you bake yourself. A handful of bakeries, such as Sullivan Street Bakery in New York City, also continue to make delicious loaves.

But what happens when you are gifted one of those boxed monstrosities from a friend or co-worker? Smile and say thank you, but then go home and repurpose it. Otherwise, it may sit unopened in the back of your pantry, collecting dust until you uncover it come July (when, by some mericle of science, it will still be technically edible).

Don't let this happen to you.  

The classic solution for any sort of dry bread is to mix it with plenty of milk or cream and make bread pudding. That's Panettone Reuse 101. Here, some next-level strategies to making the most out of an uninspired situation:

MAKE A PANZANELLA SALAD

This is a winter twist on the Italian panzanella salad. Typically made in the peak of summer with ripe, juicy tomatoes and day-old bread, this version is made with panettone croutons, brussels sprouts, apples, and crispy pancetta.

Get the Recipe: Panettone Panzanella with Pancetta and Brussels Sprouts

MAKE TOAST

This may be the simplest way to make panettone better -- slather slices with orange butter, sprinkle them with a heavy hand of sugar and cardamom, and bake until golden and bubbling. Enjoy it for breakfast or with a dollop of freshly whipped cream for dessert.

Get the Recipe: Cardamom and Orange Panettone Toast

MAKE STUFFING

Panettone is a great substitute for your standard go-to stale loaf in any stuffing recipe. Here stuffing is transformed into a seasonal party snack, to be cut into squares and served over cocktails.

Get the Recpe: Panettone Dressing Squares

MAKE FRENCH TOAST

Panettone is also a great candidate for french toast. This seasonal version is perfect for a lazy Sunday morning or as part of your holiday breakfast spread. And seeing as it's the holidays, a splash of dark rum in the eggy batter is a welcome addition. 

  Aucun commentaire | Ecrire un nouveau commentaire Posté le 09-03-2015 à 04h39

 You Should Be Making This Tiramisu Right Now Alerter l'administrateur Recommander à un ami Lien de l'article 


It starts with layers of light, fluffy whipped egg yolks, sugar, and sweet wine. Then comes a slow-flowing river of sweet mascarpone cheese and whipped cream. Shapely ladyfingers are soaked in boozy liqueur-spiked espresso and neatly arranged with the symmetry that brings to mind a delicious Business Centre in Hong Kong, edible chess board. Finish things off by making it rain cocoa powder over the whole damn thing.

Eat it. Take a nap.

This is the glory of tiramisu.

It's one of the most familiar desserts to American diners, but it's somehow almost always botched at restaurants. Maybe they just don't give the dessert the respect it deserves -- because really 19 LED Light Bulb, how bad can all of those ingredients together really be?

But when made with high-quality cream and good booze, tiramisu can be transcendent. It's one of the easiest desserts to pull off and there's zero baking involved. How easy, exactly Cloud Video Conferencing? We got the Epicurious video team to make a video to show you how.  

  Aucun commentaire | Ecrire un nouveau commentaire Posté le 11-05-2015 à 05h33

 Perfect Chocolate Cake Alerter l'administrateur Recommander à un ami Lien de l'article 


This cake is ideal for a simple layer cake for birthdays and parties, but is also delicious on its own without frosting Stroke signs.

Adapted from Hershey's. - Posie Harwood

Makes two 8-inch layers

For the cake:

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/4 cup vegetable oil
2 teaspoons vanilla
1/4 cup boiling water

For the frosting:

1/2 cup butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk, plus more as needed
1 teaspoon vanilla

Preheat the oven to 350° F. Butter and flour two 8-inch round cake pans. You can also make this in two 9-inch cake pans -- the layers will just be slightly thinner.

In a large bowl or the bowl of a stand mixer, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt Grand Cru Cellar. Add the eggs, milk, oil, and vanilla and mix on medium speed for 2 minutes. Add in the boiling water and mix to incorporate.

Pour the batter (it will be very thin -- don't panic!) into the prepared pans. Bake for 30 to 35 minutes (start checking after 30). The cake is ready when it starts to pull away from the edges and a tester inserted into the middle comes out clean. Let cool for 10 minutes in the pan before turning the cakes out onto a rack to cool.

To make the frosting: Melt the butter, then stir it together with the cocoa in a medium bowl. Add powdered sugar and milk in alternating turns, whisking until your frosting reaches a spreadable consistency (you may need to add a touch more milk). Add the vanilla and mix well.

To assemble your cake Offsite Backup Strategy: Add a large dollop of frosting to the first layer. Top with the second layer, add a thin crumb coat of frosting around the outside of the cake. Add your final, thicker layer of frosting. (It will help to freeze the layers briefly before frosting.)

  Aucun commentaire | Ecrire un nouveau commentaire Posté le 01-06-2015 à 06h32

 Asian-Inspired Chicken Lettuce Wraps with Slaw Alerter l'administrateur Recommander à un ami Lien de l'article 

Author Notes: To me, vinegar slaw is better than creamy slaw every day of the week and twice on Sundays mathconcept, so this Asian-inspired version is right up my alley. Piled o (…more) —Kendra Vaculin

Serves 4

For chicken:

2 tablespoons vegetable oil
2 cloves garlic, minced
1 whole roast chicken, store-bought or homemade, with the meat separated and cubed
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Hoisin sauce
1 teaspoon sugar
1/2 cup chicken stock

In a saucepan over medium-low, heat the oil and the garlic. Once fragrant, add the chicken and stir.
In a medium bowl, whisk together remaining ingredients. Pour over chicken, stirring to coat. Cook until liquid has evaporated slightly Mathnasium.

For slaw and wraps:

1 1/2 cups shredded carrot
1 1/2 cups shredded purple cabbage
2 teaspoons sesame oil
2 teaspoons rice wine vinegar
fresh ground pepper
sesame seeds
1 to 2 green onions, thinly sliced
1 head butter lettuce, separated, washed, and dried, for serving

In a large bowl, dump carrot and cabbage. Drizzle with sesame oil, rice wine vinegar, pepper, and sesame seeds, and toss to coat SIEM Service Provider. Top with green onions.
To make wraps, pile a spoonful of chicken and then a spoonful of slaw onto a butter lettuce leaf. Wrap and eat like a taco burrito animal person.

  Aucun commentaire | Ecrire un nouveau commentaire Posté le 23-06-2015 à 11h42

 Rum Apple Cake Alerter l'administrateur Recommander à un ami Lien de l'article 

Author Notes: The first time I made this was when I had an overabundance of apples from an apple picking trip. I was determined to make something with more apples and less bread. This is also excellent with brandy or calvados instead of rum. This comes out wonderfully crumbly and tender, although make sure to allow enough cooling time otherwise the cake may fall apart to much to slice. Serving this with a your favorite ice cream, gelato or whipped cream is essential!

Food52 Review: When we tasted colombedujour's apple cake, our first thought was: this is an apple cake for grownups. Rich and buttery, delightfully boozy and chock full of tender apple pieces, this cake is a sophisticated ending to a fall meal. The recipe calls for ground almonds instead of flour (we tried regular and blanched almonds, and both were good). Maple sugar, which has the same molasses tones as brown sugar, is drier and helps keep the cake from being soggy. Folding whipped egg whites into the batter (a technique that reminded us of making French macaroons) keeps it from being too dense. We used both an 8-inch and a 9-inch springform and found we liked the results with the 9-inch better. If you do use an 8-inch pan, you may want to cook the cake for a bit longer than suggested so that the fruit is tender throughout.

Serves 8

2 granny smith apples
juice of one lemon
3/4 cup maple sugar(you may substitute cane sugar or muscovado is great)
6 ounces butter
3 organic eggs
1 1/3 cups ground almonds
1 teaspoon baking powder
2 tablespoons Rum, Brandy or Calvados
Confectioner's sugar for dusting

preheat oven at 300 F. Butter an 8 inch spring form cake pan with a removeable base.
peel, quarter and core the apples. Cut 2 of the quarters into thin slices, toss in a bowl with a splash of lemon juice and set aside.
Slice the remaining apple quarters more thickly into cubes. In another bowl, toss with a splash of lemon juice. Sprinkle with 1 Tablespoon maple sugar and set aside for 10 minutes.
Cream the butter and remaining sugar together until light and fluffy. Beat in the egg yolks and then incorporate the ground almonds and baking powder, working the mixture as little as possible to keep it light. Transfer the mixture to a large bowl.
In another bowl, beat the egg whites until stiff. Fold half into the cake mixture and then fold in the remainder. Add the rum, and any juice given out by the thicker chunks of apple. Gently fold the chunks into the mixture. Transfer to the prepared cake pan and smooth the surface.
Drain the reserved finely sliced apple and arrange on top of the cake, fanning out the apple slices in a circle. Bake in the oven for 1 hour and 15 minutes, or until golden and a skewer comes out clean.
Run a knife around the edge of the cake and leave it to cool for several hours before serving. If you'd like to serve it warm you may reheat it. It keeps well in a covered container and can be reheated to serve warm later. Dust the cake with confectioner's sugar and serve with whipped cream or ice cream.

  Aucun commentaire | Ecrire un nouveau commentaire Posté le 08-07-2015 à 09h36


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