Ingredients:
3/4 cup water
6 tablespoons unsalted butter, cut into pieces
1/8 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
Chocolate Whipped Cream, recipe follows, for serving
Chocolate Sauce, recipe follows, for serving
Directions:
Heat oven to 425 degrees F.
Line a baking sheet with parchment paper; set aside.
In a small heavy saucepan, bring water, butter, and salt to a boil, stirring until butter is melted. Reduce heat to medium, add flour, and cook, stirring constantly with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Remove from heat, transfer to a bowl, and let cool slightly, 2 to 3 minutes.
With a hand mixer, add eggs, one a time, beating well after each addition. Transfer warm batter to a pastry bag fitted with a 3/4 inch plain tip. Pipe mounds (about 1 inch high and 1 to 2 inches in diameter) about 1 inch apart on prepared baking sheet.
Bake until puffed and golden, 20 to 25 minutes. Remove from oven and pierce the bottom of each profiterole once with a skewer. This will prevent them from becoming soggy. Return to oven to dry, propping oven door slightly open, for about 3 minutes. Let cool on baking sheet on a rack.
Using a serrated knife, halve profiteroles horizontally and fill with chocolate whipped cream. Drizzle with chocolate sauce and serve.
CHOCOLATE WHIPPED CREAM
MAKES 2 CUPS
Prep/cook time: 35 minutes
1 cup heavy cream
1/2 teaspoon pure vanilla extract
2 tablespoons superfine sugar
1 1/2 tablespoons unsweetened cocoa powder
In a large bowl, place the cream, vanilla, sugar, and cocoa powder. Stir to combine. Cover and transfer to the refrigerator along with the whisk attachment to a mixer for at least 30 minutes. When chilled, beat until mixture forms stiff peaks.
CHOCOLATE SAUCE
Yield: 2 cups
Cook time: 10 minutes
1 cup heavy cream
12 ounces semisweet chocolate, chopped
1 tablespoon honey
½ teaspoon pure vanilla extract
In a medium heatproof bowl, combine the cream and chocolate. Place over a saucepan of gently simmering water and stir until chocolate is melted. Add honey and vanilla and stir until smooth. Keep warm, covered.
Wednesday, March 21, 2012
Kitchen Boss Black Forest Roulade With Philadelphia Cream Cheese Filling
Ingredients:
6 large eggs at room temperature, separated
3/4 cup sugar
1 tablespoon cold water
1 teaspoon vanilla
1/2 cup unsweetened dark cocoa powder, divided
1/2 cup all purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1 8 ounce package KRAFT Philadelphia Brand Cream Cheese, at room temperature
3 tablespoons mascarpone
1 teaspoon vanilla extract
1 cup confectioner's sugar
2/3 cup cherry preserves
Directions:
Preheat oven to 375 degrees F.
Line a 10 x 15 inch sheet pan with greased parchment or wax paper.
Beat the egg whites on medium-high until stiff, adding sugar in a constant gradual stream until completely incorporated.
In a bowl, whisk together the egg yolks, water and vanilla, and fold into the whites. Sift together 1/4 cup cocoa powder, flour, baking soda, and salt. Fold the dry mixture into the beaten eggs.
Pour batter onto the prepared baking sheet and level. Bake 12 to 15 minutes, or until a toothpick emerges clean and the cake is springy to the touch. Turn the cake out onto a tea towel that has been dusted with the remaining 1/4 cup cocoa powder.
Roll the cake up from a short end, tea towel and all. Allow cake to cool to room temperature on a cake rack.
While cake is cooling, prepare the filling. In a mixer, beat the cream cheese until smooth. Beat in the mascarpone and vanilla. Beat in the confectioner's sugar until filling is smooth and light – a couple of minutes. In a small bowl, stir the cherry preserves to a spreading consistency.
When cake is completely cool, unroll and trim edges. Spread with a thin layer of the cherry preserves. Spread the cream cheese filling over the preserves and re-roll the cake. Refrigerate for 1 hour before slicing and serving.
6 large eggs at room temperature, separated
3/4 cup sugar
1 tablespoon cold water
1 teaspoon vanilla
1/2 cup unsweetened dark cocoa powder, divided
1/2 cup all purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1 8 ounce package KRAFT Philadelphia Brand Cream Cheese, at room temperature
3 tablespoons mascarpone
1 teaspoon vanilla extract
1 cup confectioner's sugar
2/3 cup cherry preserves
Directions:
Preheat oven to 375 degrees F.
Line a 10 x 15 inch sheet pan with greased parchment or wax paper.
Beat the egg whites on medium-high until stiff, adding sugar in a constant gradual stream until completely incorporated.
In a bowl, whisk together the egg yolks, water and vanilla, and fold into the whites. Sift together 1/4 cup cocoa powder, flour, baking soda, and salt. Fold the dry mixture into the beaten eggs.
Pour batter onto the prepared baking sheet and level. Bake 12 to 15 minutes, or until a toothpick emerges clean and the cake is springy to the touch. Turn the cake out onto a tea towel that has been dusted with the remaining 1/4 cup cocoa powder.
Roll the cake up from a short end, tea towel and all. Allow cake to cool to room temperature on a cake rack.
While cake is cooling, prepare the filling. In a mixer, beat the cream cheese until smooth. Beat in the mascarpone and vanilla. Beat in the confectioner's sugar until filling is smooth and light – a couple of minutes. In a small bowl, stir the cherry preserves to a spreading consistency.
When cake is completely cool, unroll and trim edges. Spread with a thin layer of the cherry preserves. Spread the cream cheese filling over the preserves and re-roll the cake. Refrigerate for 1 hour before slicing and serving.
Kitchen Boss Chicken Spiedini With White Balsamic Honey Dipping Sauce
Ingredients:
2 boneless skinless chicken breast halves
2 cloves garlic, smashed
1 tablespoon dried oregano
1 lemon zested and juiced
1/4 teaspoon red pepper flakes
1/4 cup olive oil, plus extra for drizzling
Salt and pepper
2 cups Buddy's Master Bread Crumbs
10 metal skewers (or wooden skewers soaked in water for 20 minutes)
White Balsamic Honey dipping Sauce, recipe follows
Directions:
Place chicken breasts between sheets of plastic wrap; pound chicken gently with mallet until very thin (about 1/8 inch thick). Slice chicken into strips.
Into a resealable plastic bag, combine the garlic, oregano, lemon zest and juice, red pepper flakes, olive oil, salt and pepper. Place the chicken strips into the bag. Toss to coat and marinate, refrigerated, for 20 minutes.
Heat Grill pan medium-high
Pour the breadcrumbs into a plate. Remove the chicken from the marinade and discard. Thread the chicken strips onto the skewers, accordion style. Roll the chicken skewers into the breadcrumbs to coat. Drizzle skewers with olive oil and place on the grill pan, cooking in batches as needed. Cook, turning, until chicken is cooked through and crumbs are browned and crisped places, about 5-7 minutes.
Serve with White Balsamic Honey Dipping Sauce.
Balsamic Honey Dipping Sauce:
Ingredients:
6 tablespoons white balsamic vinegar
4 tablespoons honey
1 tablespoon olive oil
1 tablespoon chopped scallions
1/2 tablespoon soy sauce
For the Dipping Sauce:
Whisk together the vinegar, honey, olive oil, scallions and soy sauce until well-combined.
2 boneless skinless chicken breast halves
2 cloves garlic, smashed
1 tablespoon dried oregano
1 lemon zested and juiced
1/4 teaspoon red pepper flakes
1/4 cup olive oil, plus extra for drizzling
Salt and pepper
2 cups Buddy's Master Bread Crumbs
10 metal skewers (or wooden skewers soaked in water for 20 minutes)
White Balsamic Honey dipping Sauce, recipe follows
Directions:
Place chicken breasts between sheets of plastic wrap; pound chicken gently with mallet until very thin (about 1/8 inch thick). Slice chicken into strips.
Into a resealable plastic bag, combine the garlic, oregano, lemon zest and juice, red pepper flakes, olive oil, salt and pepper. Place the chicken strips into the bag. Toss to coat and marinate, refrigerated, for 20 minutes.
Heat Grill pan medium-high
Pour the breadcrumbs into a plate. Remove the chicken from the marinade and discard. Thread the chicken strips onto the skewers, accordion style. Roll the chicken skewers into the breadcrumbs to coat. Drizzle skewers with olive oil and place on the grill pan, cooking in batches as needed. Cook, turning, until chicken is cooked through and crumbs are browned and crisped places, about 5-7 minutes.
Serve with White Balsamic Honey Dipping Sauce.
Balsamic Honey Dipping Sauce:
Ingredients:
6 tablespoons white balsamic vinegar
4 tablespoons honey
1 tablespoon olive oil
1 tablespoon chopped scallions
1/2 tablespoon soy sauce
For the Dipping Sauce:
Whisk together the vinegar, honey, olive oil, scallions and soy sauce until well-combined.
Kitchen Boss Orange Glazed Angel Food Cake
Ingredients:
2 cups sugar divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated orange zest (1 large orange)
1 cup confectioner's sugar
2-3 tablespoons fresh orange juice
1/4 teaspoon cinnamon
Directions:
Preheat the oven to 350 degrees F.
Combine 1/2 cup of sugar with the flour and sift together 4 times, or pulse together in a food processor. Set aside.
Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites in a constant stream. Beat for a few minutes until thick and shiny. Beat in the vanilla and orange zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour and sugar mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until all of the flour is incorporated.
Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 40-45 minutes, until it springs back to the touch, and a toothpick inserted into the center comes clean. Remove the cake from the oven and invert the pan on a cooling rack until cool, 1- 1 1/2 hours. Unmold cake from pan and drizzle glaze over the top with the tines of a fork.
For the glaze:
Stir together the confectioner's sugar and orange juice together until you reach a drizzling consistency. Stir in the cinnamon, mix well, then pour over the top of the angel food cake.
2 cups sugar divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated orange zest (1 large orange)
1 cup confectioner's sugar
2-3 tablespoons fresh orange juice
1/4 teaspoon cinnamon
Directions:
Preheat the oven to 350 degrees F.
Combine 1/2 cup of sugar with the flour and sift together 4 times, or pulse together in a food processor. Set aside.
Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites in a constant stream. Beat for a few minutes until thick and shiny. Beat in the vanilla and orange zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour and sugar mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until all of the flour is incorporated.
Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 40-45 minutes, until it springs back to the touch, and a toothpick inserted into the center comes clean. Remove the cake from the oven and invert the pan on a cooling rack until cool, 1- 1 1/2 hours. Unmold cake from pan and drizzle glaze over the top with the tines of a fork.
For the glaze:
Stir together the confectioner's sugar and orange juice together until you reach a drizzling consistency. Stir in the cinnamon, mix well, then pour over the top of the angel food cake.
Kitchen Boss Avocado Mousse Dip
Ingredients:
2 Avocados
1/2 cup Greek style yogurt, fat-free
1 teaspoon salt
Juice of 1 lime
1 Jalapeno, seeded and chopped
Carrot sticks, for serving
Celery sticks, for serving
Red pepper strips, for serving
Broccoli florets, for serving
Directions:
Scoop out avocado. Combine avocado, Greek yogurt, salt, lime juice, jalapeno in food processor and pulse until puréed.
Serve with fresh vegetables.
2 Avocados
1/2 cup Greek style yogurt, fat-free
1 teaspoon salt
Juice of 1 lime
1 Jalapeno, seeded and chopped
Carrot sticks, for serving
Celery sticks, for serving
Red pepper strips, for serving
Broccoli florets, for serving
Directions:
Scoop out avocado. Combine avocado, Greek yogurt, salt, lime juice, jalapeno in food processor and pulse until puréed.
Serve with fresh vegetables.
Monday, March 19, 2012
Kitchen Boss Grilled Bacon Wrapped Scallops Recipe
Ingredients:
1/2 pound applewood, or other smoked bacon (not thick-cut) (you will need 8-10 pieces total)
1 pound medium scallops (about 16-20)
Extra-virgin olive oil, for drizzling
2 lemons
Freshly ground pepper
Directions:
Preheat grill to high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 2 seconds.)
Cut bacon pieces in half across the width. Wrap one piece of bacon around sides of each scallop, overlapping the ends. Repeat with remaining bacon and scallops. Thread several scallops on each skewer.
Drizzle scallops lightly with oil, squeeze 1 lemon over skewers, and season with pepper. Cut remaining lemon in half and place flesh side down on the grill. Grill scallops, turning once, until just opaque, about 3 minutes per side. Squeeze the grilled lemon juice over the scallops and serve.
1/2 pound applewood, or other smoked bacon (not thick-cut) (you will need 8-10 pieces total)
1 pound medium scallops (about 16-20)
Extra-virgin olive oil, for drizzling
2 lemons
Freshly ground pepper
Directions:
Preheat grill to high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 2 seconds.)
Cut bacon pieces in half across the width. Wrap one piece of bacon around sides of each scallop, overlapping the ends. Repeat with remaining bacon and scallops. Thread several scallops on each skewer.
Drizzle scallops lightly with oil, squeeze 1 lemon over skewers, and season with pepper. Cut remaining lemon in half and place flesh side down on the grill. Grill scallops, turning once, until just opaque, about 3 minutes per side. Squeeze the grilled lemon juice over the scallops and serve.
Kitchen Boss Lemon and Raspberry Napoleons Recipe
Ingredients:
Pastry Cream:
2 cups milk
2 lemons, zested
Seeds scraped from one vanilla bean
6 large egg yolks
1/2 cup sugar
4 tablespoons cornstarch
2 tablespoons butter, softened
Napoleons:
1 sheet frozen puff pastry, thawed
2 tablespoons butter, melted
2 tablespoons sugar
1 pint raspberries, for garnish
1 cup confectioners' sugar, for garnish
Directions:
For the Pastry Cream:
In a 3 quart saucepot combine the milk, vanilla bean seeds, and lemon zest. Over medium-low heat, scald the milk and hold warm.
In a medium bowl, whisk the yolks and sugar until they lighten in color. Whisk in the cornstarch.
Ladle about 1/3 of the hot milk into the egg mixture, whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the pot back on the heat.
Cook on medium high heat, stirring constantly but gently with the whisk, until the mixture comes to the boil. Reduce heat and let it boil for about 30 seconds or more, stirring constantly, until very thick.
Remove from heat and gently whisk in the butter. Pour the pastry cream into a bowl, place plastic wrap right down on the surface, and chill completely. This can be made up to 3 days ahead.
For the Puff Pastry:
Preheat oven to 400 degrees F.
On a lightly floured surface, roll pastry dough into a 12-inch square. Place on ungreased baking sheets. Pierce with fork several time to prevent pastry from rising too much. Brush with melted butter and sprinkle with sugar.
Bake for 9 to 12 minutes or until puffed and golden brown.
Remove to wire racks to cool.
With a serrated knife, slice the puff pastry board into 9 rectangles.
To assemble:
Place one puff pastry rectangle on a plate. Spoon pastry cream over rectangle. Layer with another rectangle, pastry cream and top with a third rectangle. Dust with powdered sugar and garnish with fresh raspberries.
Pastry Cream:
2 cups milk
2 lemons, zested
Seeds scraped from one vanilla bean
6 large egg yolks
1/2 cup sugar
4 tablespoons cornstarch
2 tablespoons butter, softened
Napoleons:
1 sheet frozen puff pastry, thawed
2 tablespoons butter, melted
2 tablespoons sugar
1 pint raspberries, for garnish
1 cup confectioners' sugar, for garnish
Directions:
For the Pastry Cream:
In a 3 quart saucepot combine the milk, vanilla bean seeds, and lemon zest. Over medium-low heat, scald the milk and hold warm.
In a medium bowl, whisk the yolks and sugar until they lighten in color. Whisk in the cornstarch.
Ladle about 1/3 of the hot milk into the egg mixture, whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the pot back on the heat.
Cook on medium high heat, stirring constantly but gently with the whisk, until the mixture comes to the boil. Reduce heat and let it boil for about 30 seconds or more, stirring constantly, until very thick.
Remove from heat and gently whisk in the butter. Pour the pastry cream into a bowl, place plastic wrap right down on the surface, and chill completely. This can be made up to 3 days ahead.
For the Puff Pastry:
Preheat oven to 400 degrees F.
On a lightly floured surface, roll pastry dough into a 12-inch square. Place on ungreased baking sheets. Pierce with fork several time to prevent pastry from rising too much. Brush with melted butter and sprinkle with sugar.
Bake for 9 to 12 minutes or until puffed and golden brown.
Remove to wire racks to cool.
With a serrated knife, slice the puff pastry board into 9 rectangles.
To assemble:
Place one puff pastry rectangle on a plate. Spoon pastry cream over rectangle. Layer with another rectangle, pastry cream and top with a third rectangle. Dust with powdered sugar and garnish with fresh raspberries.
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