Filling and Topping:
2 punnets raspberries or 300g froozen berries,thawed
1 Tbsp icing sugar,plus extra for dusting
400g ricotta
12 squares cooking chocolate,grated
sieve half the raspberries adding 1 Tbsp icing sugar.
mix ricotta in bowl with the grated chocolate and the remaining raspberries.
lay crepes on a bard spread with filling and roll up.
arrange on plate, dust generously with icing sugar and serve with the raspberry puree.
Filling #2
2 pints raspberries
1/2 cup toasted walnuts, crumbled
FOR THE BLACKBERRY SAUCE:
1 cup sugar
1/2 cup balsamic vinegar
1 cup blackberries
FOR THE GARNISH:
White chocolate
mascarpone
Pomegranates
Mint sprigs
FOR THE FILLING:Combine all ingredients. Place two ounces of mix into each crepe. Roll up and hold warm till time to serve.
FOR THE BLACKBERRY SAUCE:Combine all ingredients into small saucepot. Reduce by half or until mixture thickens.
FOR THE PLATE-UP:Place small amount of white chocolate mascarpone in the center of serving plate.
Cut crepes in half and place on top of mascarpone. Drizzle blackberry sauce around plate. Next, sprinkle pomegranates around plate. Garnish with mint sprigs. Serve.
Filling #3
1 teaspoon powdered gelatin (unflavored)
2 tablespoons cold water
2 cups Sephra Belgian White Chocolate chips
2 1/2 cups heavy cream (separated)
2 tablespoons butter
2 egg yolks
Directions:
In a small microwaveable bowl, sprinkle the gelatin over the water and let sit for a few minutes. Melt the chocolate with the butter and ½ cup cream. Melt the gelatin in the microwave (about 20 seconds) and add to the chocolate mixture. Add the egg yolks and stir. Whip the remaining cream (2 cups) to soft peaks and add to the chocolate mixture in 2 parts. Refrigerate at least two hours before using.
Use a basic dessert crepe recipe. Pipe filling down center of each crepe and fold sides over. Drizzle with cajeta or caramel and top with caramelized pecans.
Filling #4
Chocolate Mousse Crepes
FILLING:
6 ounces bittersweet chocolate
3 tbl sugar
4 eg yolks
6 tablespoons cream + 1 1 /2 cups cream -- whipped
CREPES:4 eggs
1 cup + 1 tbl. milk
1 teaspoon salt
4 teaspoons sugar
3/4 cup flour
1/4 cup cocoa powder
CHOCOLATE MINT BISQUE:
1 1/2 cups cream
2 ounces butter
1/4 cup sugar
1 pinch salt
1/4 vanilla beans
2 ounces semisweet chocolate, chopped
For the mousse filling, melt the chocolate to 104 to 113ºF. In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken, making a sabayon. Whisk half the whipped cream into the chocolate, then fold in the sabayon. Add remaining whipped cream and fold in, then chill, until ready to use.For
the crepe batter, whisk the eggs well then add the milk and whisk. Whisk in remaining ingredients. Let sit 20 minutes then strain.
For the bisque, put all the ingredients in a pot except the extract and bring to a boil. Turn off the heat and whisk well to incorporate the chocolate then add the extract. Chill over night if making ahead of time. When ready to serve, warm the bisque through.
Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides. Repeat until all the batter is used. Let the crepes cool before filling.
To fill, place a quenelle of chocolate mousse in each crepe and fold it over to enclose the mousse. Serve 2 filled crepes per person. Spoon some chocolate mint bisque over and around the crepes. Sprinkle with raspberries and white chocolate shavings.
Yield: 6 servings
Filling #5 White chocolate Cream
1 1/2 ts Unflavored Gelatin
3 tb Cold Water
6 oz White Choc.-flav. baking bar
1 1/4 c Whipping Cream
1 ts Vanilla Extract
Instructions
Servings: 1 * White Chocolate-flavored baking bar should be grated. Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add grated baking bar and stir constantly until chocolate melts; cool slightly. Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium speed of an electric mixer until thickened. Stir in vanilla. Makes 3 cups.
Saturday, August 29, 2009
TOMATO SAUCE
18 Tomatoes
2 green peppers
2 medium onions
3 tablespoons artificial sweetener, or to taste
2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon allspice
2 cups vinegar
PEEL, core, and chop tomatoes. Chop peppers and onions fine. Combine all ingredients. Boil slowly 4 hours or until thick. Fill boiling hot to within 1/2 inch of top of jar. Process 10 minutes in Boiling Water Bath.
2 green peppers
2 medium onions
3 tablespoons artificial sweetener, or to taste
2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon allspice
2 cups vinegar
PEEL, core, and chop tomatoes. Chop peppers and onions fine. Combine all ingredients. Boil slowly 4 hours or until thick. Fill boiling hot to within 1/2 inch of top of jar. Process 10 minutes in Boiling Water Bath.
Tomato Puree
1 onion
3 stalks celery
3 sweet peppers
12 cups tomatoes (quartered)
SIMMER all ingredients until soft. Press through sieve, season with salt and pepper. Fill jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Yield: 4 pints. Process in Boiling Water Bath 45 minutes.
3 stalks celery
3 sweet peppers
12 cups tomatoes (quartered)
SIMMER all ingredients until soft. Press through sieve, season with salt and pepper. Fill jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Yield: 4 pints. Process in Boiling Water Bath 45 minutes.
Chocolate Crepes
I went to my sis-in-law's baby shower and they served crepes, vanilla and chocolate. I have made crepes most of my married life but never chocolate crepes. I am looking for the recipe to try for a Leadership meeting we are in charge of. Here is what I have found. I will study these and see which one I think will work best then try one or more of them, since I will need to make many. I will then rate them.
1/2 cup Flour
1 tablespoon Cocoa
2 teaspoons Sugar
1 dash Salt
3/4 cup Milk
1/4 teaspoon Almond Extract
1 Egg
2 teaspoons Butter
-- meltedOil
Combine flour, cocoa, sugar, and salt. Add milk and almond extract; beat until smooth. Add egg and beat well; stir in butter. Refrigerate 2 hours.
Brush bottom of a 6" crepe pan or heavy skillet with oil; place over medium heat until just hot, not smoking. Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers the pan in a thin film. Cook 1 minute or until lightly browned. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from the pan. Flip the crepe, and cook about 30 seconds on the other side.
Place crepes on a towel to cool. Stack between layers of waxed paper to prevent sticking. Repeat until all batter is used.
This recipe from CDKitchen for Chocolate Crepes serves/makes 5
Recipe #2
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 tablespoons granulated sugar
1/8 teaspoon salt
3 large eggs
1 1/4 cup milk
2 tablespoons unsalted butter -- melted
Nonstick vegetable cooking spray
In a food processor fitted with a metal blade, combine the flour, cocoa powder, sugar and salt and pulse to mix. Add the eggs, milk and melted butter and process for 30 seconds. Using a rubber spatula, scrape down the sides of the bowl and process for 15 seconds longer. Transfer the crepe batter to a medium bowl and let stand for 15 minutes.
Lightly spray an 8-inch crepe pan or small slope-sided frying pan with vegetable cooking spray. Place the pan over medium low heat and heat for about 30 seconds (a drop of water should sizzle on contact). Pour about 2 tablespoons of the crepe batter into the pan. Quickly tilt the pan to coat the bottom evenly with the batter, and return to the heat. Cook the crepe until the bottom is set, 45 seconds to 1 minute.
Using a wide spatula, flip the crepe over and cook until cooked through, about 30 seconds longer. Transfer the crepe to a plate. Repeat the cooking procedure with the remaining batter, stacking the cooked crepes between sheets of waxed paper.
Recipe #3
2 cups milk
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons powdered sugar
2 large eggs
2 tablespoons butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Preparation:
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.
Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
Recipe #4
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons confectioners' sugar
Pinch of salt
2 tablespoons unsalted butter, melted
2 cups milk
2 large eggs
1/2 teaspoon pure vanilla extract
Vegetable oil as needed
16 six-inch squares parchment or waxed paper
Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour.
Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.
Recipe #5
3 Eggs
1/4 cup Sugar
1 cup Flour
1 cup Whole Milk
1 tablespoon Fine Quality Cocoa Powder
1 tablespoon Butter -- melted
1 tablespoon Pure Vanilla Extract
***White Chocolate Sauce***
6 ounces White Chocolate Baking Bar
5 tablespoons Whipping Cream
2 tablespoons Light Corn Syrup
1 1/2 tablespoon Raspberry Liqueur (does anyone have a non-alcoholic sub for this?)
1/2 teaspoon Pure Vanilla Extract
***Raspberry Cream***
1 cup Whipping Cream
1 tablespoon Raspberry Liqueur
1 tablespoon Sugar
2 pints Fresh Raspberries
Fresh Mint Sprigs -- for garnish
Directions:
Blend all ingredients for crepes in a blender or food processor until smooth. Heat 6-inch non-stick skillet pan over med-high heat; coat with vegetable spray. Pour 2-3 tablespoons of batter in pan; swirling to form crepe. Cook 1 minute on each side or until golden. Repeat with remaining batter. Crepes may be stacked and freeze well.
Preparation of sauce: Gently melt chocolate over low heat; stirring at intervals. Set aside. Place cream in small saucepan; bring to boil. Add corn syrup, stirring until blended. Gradually add cream mixture to melted chocolate, stirring until smooth. Stir in liqueur and vanilla. Keep warm.
Preparation of raspberry cream: Whip the cream, raspberry liqueur and sugar to form soft peaks. Fold in 1/4 of raspberries. To serve: spoon some chocolate sauce over center of each dessert plate. Spoon a generous 2 tablespoons raspberry cream down center of each crepe. Fold 2 sides over and place seam side down on chocolate sauce. Sprinkle with raspberries and garnish with mint. Serve immediately.
Crepes serves/makes 14 crepes
1/2 cup Flour
1 tablespoon Cocoa
2 teaspoons Sugar
1 dash Salt
3/4 cup Milk
1/4 teaspoon Almond Extract
1 Egg
2 teaspoons Butter
-- meltedOil
Combine flour, cocoa, sugar, and salt. Add milk and almond extract; beat until smooth. Add egg and beat well; stir in butter. Refrigerate 2 hours.
Brush bottom of a 6" crepe pan or heavy skillet with oil; place over medium heat until just hot, not smoking. Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers the pan in a thin film. Cook 1 minute or until lightly browned. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from the pan. Flip the crepe, and cook about 30 seconds on the other side.
Place crepes on a towel to cool. Stack between layers of waxed paper to prevent sticking. Repeat until all batter is used.
This recipe from CDKitchen for Chocolate Crepes serves/makes 5
Recipe #2
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 tablespoons granulated sugar
1/8 teaspoon salt
3 large eggs
1 1/4 cup milk
2 tablespoons unsalted butter -- melted
Nonstick vegetable cooking spray
In a food processor fitted with a metal blade, combine the flour, cocoa powder, sugar and salt and pulse to mix. Add the eggs, milk and melted butter and process for 30 seconds. Using a rubber spatula, scrape down the sides of the bowl and process for 15 seconds longer. Transfer the crepe batter to a medium bowl and let stand for 15 minutes.
Lightly spray an 8-inch crepe pan or small slope-sided frying pan with vegetable cooking spray. Place the pan over medium low heat and heat for about 30 seconds (a drop of water should sizzle on contact). Pour about 2 tablespoons of the crepe batter into the pan. Quickly tilt the pan to coat the bottom evenly with the batter, and return to the heat. Cook the crepe until the bottom is set, 45 seconds to 1 minute.
Using a wide spatula, flip the crepe over and cook until cooked through, about 30 seconds longer. Transfer the crepe to a plate. Repeat the cooking procedure with the remaining batter, stacking the cooked crepes between sheets of waxed paper.
Recipe #3
2 cups milk
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons powdered sugar
2 large eggs
2 tablespoons butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Preparation:
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.
Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
Recipe #4
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons confectioners' sugar
Pinch of salt
2 tablespoons unsalted butter, melted
2 cups milk
2 large eggs
1/2 teaspoon pure vanilla extract
Vegetable oil as needed
16 six-inch squares parchment or waxed paper
Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour.
Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.
Recipe #5
3 Eggs
1/4 cup Sugar
1 cup Flour
1 cup Whole Milk
1 tablespoon Fine Quality Cocoa Powder
1 tablespoon Butter -- melted
1 tablespoon Pure Vanilla Extract
***White Chocolate Sauce***
6 ounces White Chocolate Baking Bar
5 tablespoons Whipping Cream
2 tablespoons Light Corn Syrup
1 1/2 tablespoon Raspberry Liqueur (does anyone have a non-alcoholic sub for this?)
1/2 teaspoon Pure Vanilla Extract
***Raspberry Cream***
1 cup Whipping Cream
1 tablespoon Raspberry Liqueur
1 tablespoon Sugar
2 pints Fresh Raspberries
Fresh Mint Sprigs -- for garnish
Directions:
Blend all ingredients for crepes in a blender or food processor until smooth. Heat 6-inch non-stick skillet pan over med-high heat; coat with vegetable spray. Pour 2-3 tablespoons of batter in pan; swirling to form crepe. Cook 1 minute on each side or until golden. Repeat with remaining batter. Crepes may be stacked and freeze well.
Preparation of sauce: Gently melt chocolate over low heat; stirring at intervals. Set aside. Place cream in small saucepan; bring to boil. Add corn syrup, stirring until blended. Gradually add cream mixture to melted chocolate, stirring until smooth. Stir in liqueur and vanilla. Keep warm.
Preparation of raspberry cream: Whip the cream, raspberry liqueur and sugar to form soft peaks. Fold in 1/4 of raspberries. To serve: spoon some chocolate sauce over center of each dessert plate. Spoon a generous 2 tablespoons raspberry cream down center of each crepe. Fold 2 sides over and place seam side down on chocolate sauce. Sprinkle with raspberries and garnish with mint. Serve immediately.
Crepes serves/makes 14 crepes
TOMATO CATSUP
1 peck (12 1/2 pounds) ripe tomatoes
2 medium onions
1/4 teaspoon cayenne pepper
2 cups cider vinegar
1 1/2 tablespoons broken stick cinnamon
1 tablespoon whole cloves
3 cloves garlic (finely chopped)
1 tablespoon paprika
1 cup sugar
2 1/2 teaspoons salt
WASH and slice tomatoes and boil until soft. Into another kettle slice the onions. Cover with a small quantity of water and cook until tender. Run the cooked onions and tomatoes through a sieve. Mix the onion and tomato pulp. Add the cayenne pepper. Boil this mixture rapidly until it has been reduced to about 1/2 original volume.
Place vinegar in an enamel pan; add a spice bag containing the cinnamon, cloves and garlic. Allow this to simmer for about 30 minutes, then bring to boil. Place cover on pan and remove from heat. Allow this to stand in covered pan until ready to use.
When tomato mixture has cooked down to 1/2 original volume, add mixture, of which there should be 1 and 1/4 cups. Add the paprika, sugar and salt and boil rapidly until thick. This should require about 10 minutes. Pour while boiling into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 6 pints.
2 medium onions
1/4 teaspoon cayenne pepper
2 cups cider vinegar
1 1/2 tablespoons broken stick cinnamon
1 tablespoon whole cloves
3 cloves garlic (finely chopped)
1 tablespoon paprika
1 cup sugar
2 1/2 teaspoons salt
WASH and slice tomatoes and boil until soft. Into another kettle slice the onions. Cover with a small quantity of water and cook until tender. Run the cooked onions and tomatoes through a sieve. Mix the onion and tomato pulp. Add the cayenne pepper. Boil this mixture rapidly until it has been reduced to about 1/2 original volume.
Place vinegar in an enamel pan; add a spice bag containing the cinnamon, cloves and garlic. Allow this to simmer for about 30 minutes, then bring to boil. Place cover on pan and remove from heat. Allow this to stand in covered pan until ready to use.
When tomato mixture has cooked down to 1/2 original volume, add mixture, of which there should be 1 and 1/4 cups. Add the paprika, sugar and salt and boil rapidly until thick. This should require about 10 minutes. Pour while boiling into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 6 pints.
Seasoned Tomato Sauce
Tis that time of year. My tomatoes are producing wonderfully and I have canned Tomato juice (recipe will be forthcoming). I want to do some Tomato Sauce and thought of recipe web searching. Here is one recipe I have found. I will also do some Tomato soup which I will put up soon as well.
10 pounds washed, peeled, cored and chopped tomatoes
3 medium onions, chopped fine
4 cloves fresh garlic, minced
1 1/2 teaspoon oregano
2 bay leaves
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 teaspoon sugar
Hot Pack
Add all ingredients to a saucepan and bring to a boil. Simmer 2 hours, stirring occasionally. Press mixture through a food mill and discard seeds. Return to sauce pan and cook over medium-high heat until thick, stirring frequently. Add lemon juice or citric acid to hot canning jars and pack with hot prepared tomato mixture leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
Half-Pints 35 minutes
Pints 35 minutes
Pressure CannerDial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Half-Pints 15 minutes
Pints 15 minutes After processing, remove jars immediately, place on a rack to cool.Test for Seal.
10 pounds washed, peeled, cored and chopped tomatoes
3 medium onions, chopped fine
4 cloves fresh garlic, minced
1 1/2 teaspoon oregano
2 bay leaves
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 teaspoon sugar
Hot Pack
Add all ingredients to a saucepan and bring to a boil. Simmer 2 hours, stirring occasionally. Press mixture through a food mill and discard seeds. Return to sauce pan and cook over medium-high heat until thick, stirring frequently. Add lemon juice or citric acid to hot canning jars and pack with hot prepared tomato mixture leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
Half-Pints 35 minutes
Pints 35 minutes
Pressure CannerDial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Half-Pints 15 minutes
Pints 15 minutes After processing, remove jars immediately, place on a rack to cool.Test for Seal.
Friday, August 14, 2009
Avocado Dip (Help this needs a new name)
First of all, thank you Jill for this recipe! Your recipe was the hit of our cousin pool party!
Thanks Angela and Janell for making me feel like Martha Stewart! If only I were worth half what she is worth!:)
Here is the dip...
2 cans black beans drained and rinsed
2 cans corn drained
1 red onion chopped (I only used 1/3 of an onion and minced. My mom's influence here)
5-6 tomaotes chopped
1-2 green peppers chopped
5-6 avocadoes diced
1 bunch cilantro minced (OK perhaps not quite minced)
Mix all together
Sauce:
3 lime juiced (ouch I could not have done more) I think I will try more next time
1 pkg Fajita seasoning mix (I measured it and it is just short of a 1/4 c, in case you buy this in bulk like me)
1 c. Italian salad dressing
salt and pepper to taste
Mix together (I made the sauce and put the avocados in it directly once diced to prevent browning) and pour over the rest of the ingredients. Stir together, chill. Serve with tortilla chips.
Thanks Angela and Janell for making me feel like Martha Stewart! If only I were worth half what she is worth!:)
Here is the dip...
2 cans black beans drained and rinsed
2 cans corn drained
1 red onion chopped (I only used 1/3 of an onion and minced. My mom's influence here)
5-6 tomaotes chopped
1-2 green peppers chopped
5-6 avocadoes diced
1 bunch cilantro minced (OK perhaps not quite minced)
Mix all together
Sauce:
3 lime juiced (ouch I could not have done more) I think I will try more next time
1 pkg Fajita seasoning mix (I measured it and it is just short of a 1/4 c, in case you buy this in bulk like me)
1 c. Italian salad dressing
salt and pepper to taste
Mix together (I made the sauce and put the avocados in it directly once diced to prevent browning) and pour over the rest of the ingredients. Stir together, chill. Serve with tortilla chips.
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