Tag Archives: whipped cream

we’re all entitled to some decadence…

To start the week off right, it was best to do it on a sweet note!
A whiskey chocolate tart topped off with luxurious, homemade whiskey whipped cream…
The tart was made using a cookbook I received as a Christmas present. I adapted it from one large tart into mini-personal sized ones.
The crust was made using shortbread cookies, sugar, salt and some melted butter. The cookies, sugar and salt are pulsed in a food processor, and then the melted butter stirred in until everything was incorporated. Pressed into the mini tart pans, the crust was cooked till just before browned…
While the crust cooled down, some milk and heavy cream were heated. Once hot, but not boiling, off the heat chopped milk and dark chocolates were whisked into the milky mixture until smooth.
In a separate bowl went some flour, an extra-large egg [plus an additional yolk] and some whiskey! Everything was beat together and then added into the chocolate mixture and whisked until combined.
The silky, chocolatey mixture was eased into the cooled shortbread crusts and popped into the oven and baked until slightly set, but wiggly in the center.
To finish this story, a hefty dollop of the homemade whipped cream and it was time to begin eating! Rich and decadent, full of chocolatey goodness… this was truly a spectacular dessert!

at a low simmer…
-R

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looking forward…

It may be bitterly cold outside, but it is toasty warm inside. So with a hot cup of silky hot chocolate [all dolled up with a creamy dollop of whipped cream] in hand, I decided that in preparation for the new year and the idea of making many new and exciting recipes, I dug out some of my favorite old cookbooks and read up on some recipes that have not made it to my dinner table yet.
In addition, I thought of perhaps attempting a slight format change in regard to postings… rather than just talking about dinners and desserts, evenings out, etc., I am going to try and share candid shots of interesting elements that may appear when I visit specialty food markets, favorite kitchen supply stores, wine stores, farmers markets, as well as talking about seasonal fruits and veggies [and a recipe that goes along with each].
This will all be a gradual process, but the thought of trying to move in an exciting new direction makes me yearn to share even more with those who have all been there since the blog went live!
So with that I wish everyone a very Happy New Year and look forward to sharing with and hearing from everyone in 2013!

at a low simmer…
-R

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sticky and sweet!!

With the holidays in full effect, it’s time to celebrate all things sweet!
Tonight we are heading off to a holiday party and I’ll be the bearer of good gifts, sticky toffee pudding.
This recipe takes a little time to make, about an hour and a half + tons of butter and plenty of boozy goodness [to add to the holiday cheer], but believe me its worth the calories [and heck it’s the holidays]!
I’m including the full recipe since baking is a science and you should stick to the steps to get it right. I highly recommend trying this dessert, it’s sticky, dense, buttery and sweet! It’s guaranteed to leave the partygoers cheering for more!

Ingredients
For the ‘pudding’:
2 cups medjool dates [pits removed]
3/4 cup spiced rum
3/4 cup water
1 tsp vanilla extract
3.5 cups flour
1 tbls baking powder
1/2 tsp cinnamon
Pinch salt
2 cups light brown sugar [lightly packed]
1 stick butter [at room temp]
3 extra large eggs

For toffee sauce:
3 sticks butter
1 1/2 cups light brown sugar
1/2 cup cognac
1/4 cup water

Preheat oven to 350*.
Butter a 9×13 baking dish.
To make the ‘pudding’:
Combine dates, rum and 3/4 cup water in a saucepan. Bring to a boil, reduce to a simmer and simmer for five to seven minutes. Remove from heat and add the vanilla extract. Let liquid cool, and then purée in a food processor. Set aside
While the purée is cooling, sift the flour, baking powder, cinnamon and salt.
Combine the brown sugar and butter in a standing mixer on medium-high. Beat until combined. Next, beat eggs in one at a time. Then carefully mix in the flour mixture in thirds on low speed. Lastly, stir in the cooled purée.
Pour batter into the baking dish and bake in the oven for 35-45 minutes [cake tester should be clean].
For the toffee sauce:
Make this while the ‘pudding’ is baking. Combine the butter, sugar, cognac and 1/4 cup water in a saucepan. Bring the mixture to a simmer, whisking consistently. Cook until it thickens to a slightly saucy consistency, roughly 15 minutes.
For the finale, Remove the pudding and let cool for ten minutes. Using a skewer poke holes in the pudding about every inch or so [go crazy].
Pour half of the sauce over the cake and let it soak in for at least 20 minutes.
When serving [should be warm], drizzle some more sauce and finish with a nice dollop of freshly made whipped cream!

at a low simmer…
-R

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grilling dessert?? say what??

Tonight I tried my hand at grilling pineapple… I peeled the pineapple, cored it and cut it into wedges. I tossed the pineapple in a blend of cinnamon and sugar, along with a soaking of cognac.
Onto the grill until the pineapple was beginning to get caramelized and that was it… The flavors and smells were so intoxicating, that I couldn’t help but sneak a bite and I’m so glad I did!
The pineapple was delicious on its own, but to make this dessert extra special a little homemade whipped cream never hurt…
Velvety and sweet from the cream, while slightly spicy and smoky from the cinnamon! I will definitely be making this one again…

at a low simmer…
-R

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