3 ounces bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
1/2 teaspoon vanilla extract
Place the chocolate in the bowl of a food processor and process just until finely ground.
In a small saucepan, bring the cream just to a boil. Remove from the heat and add the chocolate to the pan. Stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.
Makes 2/3 cup.
From The Cake Book by Tish Boyle
Sunday, July 21, 2013
Marble Pound Cake with Chocolate Glaze
3 cups (12 ounces) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups granulated sugar, divided
1/2 cup natural (not Dutch-processed) cocoa powder
6 tablespoons water
1 1/2 cups (3 sticks or 12 ounces) unsalted butter, softened
1 1/2 teaspoons vanilla extract
5 large eggs
1/2 cup whole milk
2/3 cup Bittersweet Chocolate Glaze
Heat the oven to 325° F.
Grease and flour a 10-inch Bundt pan.
Sift together the flour, baking powder, and salt.
In a medium bowl, whisk together 1/2 cup of the sugar, the cocoa powder, and water until smooth.
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very cream, about 2 minutes. Gradually beat in the remaining 2 cups sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes. At medium speed, beat in the vanilla, then beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. At low speed, add the dry ingredients in three additions, alternating with the milk in two additions and mixing just until blended.
Add 3 cups of the batter to the cocoa mixture and stir until blended. Spoon one-third of the remaining plain batter into the prepared pan and smooth it into an even layer. Spoon one-third of the chocolate batter over the plain batter and smooth it into an even layer. Spoon over another third of the plain batter, then another third of the chocolate batter, smoothing the layers. Repeat with the remaining batters, ending with the chocolate batter.
Bake the cake for 60 to 70 minutes, until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes, then invert the cake onto the rack and cool completely.
To glaze the cake, place a piece of foil or wax paper under the rack. Slowly pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for about 30 minutes before slicing the cake.
Serves 12 to 14.
From The Cake Book by Tish Boyle
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups granulated sugar, divided
1/2 cup natural (not Dutch-processed) cocoa powder
6 tablespoons water
1 1/2 cups (3 sticks or 12 ounces) unsalted butter, softened
1 1/2 teaspoons vanilla extract
5 large eggs
1/2 cup whole milk
2/3 cup Bittersweet Chocolate Glaze
Heat the oven to 325° F.
Grease and flour a 10-inch Bundt pan.
Sift together the flour, baking powder, and salt.
In a medium bowl, whisk together 1/2 cup of the sugar, the cocoa powder, and water until smooth.
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very cream, about 2 minutes. Gradually beat in the remaining 2 cups sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes. At medium speed, beat in the vanilla, then beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. At low speed, add the dry ingredients in three additions, alternating with the milk in two additions and mixing just until blended.
Add 3 cups of the batter to the cocoa mixture and stir until blended. Spoon one-third of the remaining plain batter into the prepared pan and smooth it into an even layer. Spoon one-third of the chocolate batter over the plain batter and smooth it into an even layer. Spoon over another third of the plain batter, then another third of the chocolate batter, smoothing the layers. Repeat with the remaining batters, ending with the chocolate batter.
Bake the cake for 60 to 70 minutes, until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes, then invert the cake onto the rack and cool completely.
To glaze the cake, place a piece of foil or wax paper under the rack. Slowly pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for about 30 minutes before slicing the cake.
Serves 12 to 14.
From The Cake Book by Tish Boyle
Chocolate Chip Cake
2 1/4 cups all-purpose flour
3/4 cup cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups miniature semi-sweet chocolate chips
1/2 pound (2 sticks or 16 tablespoons) unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 1/2 teaspoons vanilla extract
1 cup plus 1 tablespoon half-and-half or whole milk
Confectioners' sugar for sifting over baked cake (optional)
Heat the oven to 350° F.
Grease and flour a 13- to 14-cup Bundt pan.
Sift together the flours, baking powder, and salt.
Toss the chocolate chips with 1 tablespoon of the sifted flour mixture.
Cream the butter in the bowl of an electric mixer on moderate speed until creamy, 3 to 4 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each portion is added. Beat in the eggs, one at a time, mixing for about 15 seconds after each addition to blend, scraping down the sides of the bowl as needed. Blend in the vanilla extract.
On low speed, alternately add the flour mixture in 3 additions with the half-and-half in 2 additions, beginning and ending with the flour mixture, and scraping down the sides of the bowl thoroughly after each addition. Blend in the chocolate chips using a wooden spoon.
Spoon the batter into the prepared pan. Smooth the top.
Bake the cake for about 55 minutes to 1 hour, or until risen, set, and a wooden pick inserted into the cake withdraws clean.
Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto a cooling rack and lift off the pan. Cool completely. Just before slicing and serving, sift confectioners' sugar over the top of the cake if desired.
Serves about 12 to 14.
From Baking Style by Lisa Yockelson, with very minor changes
3/4 cup cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups miniature semi-sweet chocolate chips
1/2 pound (2 sticks or 16 tablespoons) unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 1/2 teaspoons vanilla extract
1 cup plus 1 tablespoon half-and-half or whole milk
Confectioners' sugar for sifting over baked cake (optional)
Heat the oven to 350° F.
Grease and flour a 13- to 14-cup Bundt pan.
Sift together the flours, baking powder, and salt.
Toss the chocolate chips with 1 tablespoon of the sifted flour mixture.
Cream the butter in the bowl of an electric mixer on moderate speed until creamy, 3 to 4 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each portion is added. Beat in the eggs, one at a time, mixing for about 15 seconds after each addition to blend, scraping down the sides of the bowl as needed. Blend in the vanilla extract.
On low speed, alternately add the flour mixture in 3 additions with the half-and-half in 2 additions, beginning and ending with the flour mixture, and scraping down the sides of the bowl thoroughly after each addition. Blend in the chocolate chips using a wooden spoon.
Spoon the batter into the prepared pan. Smooth the top.
Bake the cake for about 55 minutes to 1 hour, or until risen, set, and a wooden pick inserted into the cake withdraws clean.
Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto a cooling rack and lift off the pan. Cool completely. Just before slicing and serving, sift confectioners' sugar over the top of the cake if desired.
Serves about 12 to 14.
From Baking Style by Lisa Yockelson, with very minor changes
Thursday, July 11, 2013
Herb and Onion Rolls
3 cups unbleached all-purpose flour
1 1/4 teaspoons salt
1 tablespoon sugar
2 1/2 teaspoons instant yeast
2 tablespoons minced dried onion
1 teaspoon herbes de Provence
2 tablespoons olive oil
1 cup lukewarm potato-cooking water (water in which potatoes have been boiled)
Combine all of the ingredients, and knead to make a smooth, soft dough. Use your hands, a mixer, or a bread machine set on the dough cycle. The dough will be quite sticky, but it will firm up a bit as it rises.
Cover the dough, and let it rise for 60 to 90 minutes, until it's almost doubled in size.
Gently deflate the dough. Decide what shape and quantity of rolls you want to make: divide the dough into 24 pieces (for small rolls), 16 pieces (for medium rolls), or 12 pieces (for large rolls).
For large stand-alone rolls, shape the 12 pieces of dough into rounds and space a few inches apart on a parchment-lined or lightly greased baking sheet.
For medium pull-apart rolls, shape the 16 pieces of dough into rounds, and place in two lightly greased 8" round cake pans.
For small pull-apart rolls, shape the 24 pieces of dough into rounds and place in a lightly greased 9x13-inch pan, in six rows of four.
Cover the pan(s) and let the rolls rise for about 90 minutes, until they're puffy. Towards the end of the rising time, preheat your oven to 350° F.
If you are topping the rolls with seeds, combine 1 egg white with 1 tablespoon cold water (or use 1 whole egg for a dark-gold shiny crust). Gently brush over the tops of the risen rolls, and sprinkle with seeds. If you're not topping with seeds, brush the rolls with melted butter, if desired.
Bake the rolls for 22 to 24 minutes for small- or medium-sized pull-apart rolls. Bake for 25 to 30 minutes for larger rolls. The finished rolls will be a light- to medium-dark brown, depending on what they were brushed with.
Remove rolls from the oven, and brush them with melted butter, if desired, for a satiny finish and buttery flavor.
Remove the rolls from the pan, and serve warm. Or, cool on a rack, wrap tightly, and store at room temperature for several days. Freeze for longer storage.
Makes 12 to 24 rolls, depending on size.
From King Arthur Flour
1 1/4 teaspoons salt
1 tablespoon sugar
2 1/2 teaspoons instant yeast
2 tablespoons minced dried onion
1 teaspoon herbes de Provence
2 tablespoons olive oil
1 cup lukewarm potato-cooking water (water in which potatoes have been boiled)
Combine all of the ingredients, and knead to make a smooth, soft dough. Use your hands, a mixer, or a bread machine set on the dough cycle. The dough will be quite sticky, but it will firm up a bit as it rises.
Cover the dough, and let it rise for 60 to 90 minutes, until it's almost doubled in size.
Gently deflate the dough. Decide what shape and quantity of rolls you want to make: divide the dough into 24 pieces (for small rolls), 16 pieces (for medium rolls), or 12 pieces (for large rolls).
For large stand-alone rolls, shape the 12 pieces of dough into rounds and space a few inches apart on a parchment-lined or lightly greased baking sheet.
For medium pull-apart rolls, shape the 16 pieces of dough into rounds, and place in two lightly greased 8" round cake pans.
For small pull-apart rolls, shape the 24 pieces of dough into rounds and place in a lightly greased 9x13-inch pan, in six rows of four.
Cover the pan(s) and let the rolls rise for about 90 minutes, until they're puffy. Towards the end of the rising time, preheat your oven to 350° F.
If you are topping the rolls with seeds, combine 1 egg white with 1 tablespoon cold water (or use 1 whole egg for a dark-gold shiny crust). Gently brush over the tops of the risen rolls, and sprinkle with seeds. If you're not topping with seeds, brush the rolls with melted butter, if desired.
Bake the rolls for 22 to 24 minutes for small- or medium-sized pull-apart rolls. Bake for 25 to 30 minutes for larger rolls. The finished rolls will be a light- to medium-dark brown, depending on what they were brushed with.
Remove rolls from the oven, and brush them with melted butter, if desired, for a satiny finish and buttery flavor.
Remove the rolls from the pan, and serve warm. Or, cool on a rack, wrap tightly, and store at room temperature for several days. Freeze for longer storage.
Makes 12 to 24 rolls, depending on size.
From King Arthur Flour
Tuesday, July 9, 2013
Mediterranean Bean Pâté
15-ounce can of cannellini or pinto beans
Juice from half a lemon
3-4 sundried tomatoes
Small handful of pitted black olives
Salt and pepper to taste
Fresh basil leaves
Place first four ingredients in a food processor, and process to a thick, chunky paste. Season with salt and pepper to taste, and tear some fresh basil leaves over the top. Serve in sandwiches, as a dip for raw vegetables, or on plate with salad leaves and ripe tomatoes.
From New Vegetarian Cooking by Rose Elliot
Juice from half a lemon
3-4 sundried tomatoes
Small handful of pitted black olives
Salt and pepper to taste
Fresh basil leaves
Place first four ingredients in a food processor, and process to a thick, chunky paste. Season with salt and pepper to taste, and tear some fresh basil leaves over the top. Serve in sandwiches, as a dip for raw vegetables, or on plate with salad leaves and ripe tomatoes.
From New Vegetarian Cooking by Rose Elliot
Light and Creamy Hummus
15-ounce can of chickpeas, drained, liquid reserved
2 garlic cloves
Juice of 1 lemon
4 tablespoons tahini
Salt to taste
Paprika, extra virgin olive oil, if desired
Process the chickpeas, garlic, lemon juice, and salt in a food processor until the mixture is as smooth as possible, adding a little of the reserved chickpea liquid if necessary. Add tahini and process again until very smooth and creamy, adding more of the liquid as you go - you probably won't need it all. Stop processing when you reach your desired consistency. Serve in a bowl, or spread it out on a plate, and sprinkle with a little paprika and/or drizzle with olive oil if desired.
From New Vegetarian Cooking by Rose Elliot
2 garlic cloves
Juice of 1 lemon
4 tablespoons tahini
Salt to taste
Paprika, extra virgin olive oil, if desired
Process the chickpeas, garlic, lemon juice, and salt in a food processor until the mixture is as smooth as possible, adding a little of the reserved chickpea liquid if necessary. Add tahini and process again until very smooth and creamy, adding more of the liquid as you go - you probably won't need it all. Stop processing when you reach your desired consistency. Serve in a bowl, or spread it out on a plate, and sprinkle with a little paprika and/or drizzle with olive oil if desired.
From New Vegetarian Cooking by Rose Elliot
Leek, Chickpea, and Turmeric Soup
1 tablespoon canola oil
9 ounces leeks, finely sliced (the white and light green parts of about 3 or 4 leeks)
1/2 teaspoon turmeric
2 cups canned chickpeas, drained
Juice of one-half lemon
2 to 3 tablespoons flat-leaf parsley, roughly chopped
About 1 cup cherry or grape tomatoes, halved
Salt to taste
Heat the oil in a large saucepan and add the leeks. Stir gently so they all get coated with the oil, then cover and leave to cook for 4-5 minutes; don't let them brown.
Add the turmeric, chickpeas, and 2 1/2 cups water. Bring to a boil, then reduce the heat and leave to simmer gently for 10-15 minutes, or until the leeks and the chickpeas are tender.
Stir in the lemon juice, chopped parsley, and halved tomatoes. Season to taste with salt.
Serves 2 to 4.
From New Vegetarian Cooking by Rose Elliot, with some changes
9 ounces leeks, finely sliced (the white and light green parts of about 3 or 4 leeks)
1/2 teaspoon turmeric
2 cups canned chickpeas, drained
Juice of one-half lemon
2 to 3 tablespoons flat-leaf parsley, roughly chopped
About 1 cup cherry or grape tomatoes, halved
Salt to taste
Heat the oil in a large saucepan and add the leeks. Stir gently so they all get coated with the oil, then cover and leave to cook for 4-5 minutes; don't let them brown.
Add the turmeric, chickpeas, and 2 1/2 cups water. Bring to a boil, then reduce the heat and leave to simmer gently for 10-15 minutes, or until the leeks and the chickpeas are tender.
Stir in the lemon juice, chopped parsley, and halved tomatoes. Season to taste with salt.
Serves 2 to 4.
From New Vegetarian Cooking by Rose Elliot, with some changes
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