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Baked Meringues with Blueberry Ice Cream  

Baked Meringues with Blueberry Ice Cream

Blueberry Compote Ingredients

3/4 cup granulated sugar

1 vanilla bean

3 cups blueberries

Blueberry Ice Cream Ingredients

1 cup blueberry compote

1 ¼ cups whole milk

1 ¼ cup heavy cream

½ cup sugar

¼ cup buttermilk

6 extra large egg yolks

Meringues Ingredients

4 egg whites

1 ½ cups granulated sugar

Blueberry Compote Instructions

In a medium-sized saucepan over medium-high heat, dissolve sugar in with 1/3 cup of water; add vanilla bean, do not stir. Cook until the sugar is fully dissolved and the mixture turns into a thick syrup, about five minutes.

Add blueberries, stirring for 4-5 minutes.

Transfer compote to a container and let cool. Remove vanilla bean; set aside.

Notes & Tips: Reserve two cold plates in the freezer to pour the hot fruit onto so it cools faster. You can make this step a day ahead of time.

Blueberry Ice Cream Instructions

In a blender, blend blueberry compote until smooth. Strain thru a colander; set aside.

In a medium sized bowl, whisk egg yolks; set aside.

In a medium sized pot over medium-high heat, combine milk, heavy cream and sugar; bring to a boil.  Temper the egg yolks with the hot mixture by adding a ladleful at a time while whisking the yolks vigorously, until all the hot liquid has been added. Using a fine mesh sieve, strain the mixture into a separate container.  Chill the mixture over a bowl of ice. Once the ice cream base is cool, whisk in the buttermilk and blueberry purée.

Notes & Tips: Have a small metal measuring cup close by to easily transfer the hot milk into the eggs. Whisk the whole time! Place the separate container over the ice before you start warming your milk- it’ll make the cooling process go faster. Be sure to cool this mixture completely before placing in your ice cream maker. This mixture can also be made and refrigerated the day before using the ice cream maker.

Run the mixture in your ice cream machine following the manufacturer’s instructions. Place the finished ice cream in the freezer, and let it firm up completely, at least 4 hours.

Meringues Instructions

Preheat the oven to 300ºF and set two oven racks in the middle positions. Line two baking sheets with parchment paper.

Notes & Tips: If you’re using a convection oven, be sure to leave the convection feature on, but lower the temp to 280 F.

In a heat resistant mixing bowl, combine the egg whites and sugar. Put one cup of water in a saucepan.

In a saucepan, over medium heat, bring one cup of water to a simmer.  Place the  bowl with egg whites and sugar the saucepan and using a hand whisk, beat the mixture until the sugar is dissolved.

In a stand up mixer, set with the wire whisk attachment, beat the egg whites mixture until it forms firm and shiny peaks.

Spoon twelve large dollops of the mixture onto the prepared baking sheets (6 per sheet) and flatten them a bit with the back of a spoon so they look like a disc about 3-inches in diameter, and 1-inch thick. Make sure the meringues are at least 2 inches apart, because they will expand as they bake.

Bake in the oven for 1 hour. To check if the meringues are ready, gently pull one meringue off the parchment paper – if it peels off easily take the baking sheets out of the oven. If the meringues seem to stick to the paper, leave in the oven for another 10 minutes. Let the meringues cool completely on the tray before using.

In a stand up mixer of with a hand whisk, whip heavy cream with the crème fraîche until it forms soft peaks.

To serve: Place six meringues on individual plates.   Spoon a generous dollop of whipped cream on top of each meringue, put a large scoop of blueberry ice cream on each meringue and top with remaining compote.

Number of servings (yield): 6

Nutrition Per Portion:

844 calories

10 g protein

0 g dietary fiber

108 g carbohydrates

43 g fat

24 g saturated fat

Preparation time: 2 hours

Recipe from the U.S. Highbush Blueberry Council

https://www.blueberrycouncil.org/blueberry-recipe/baked-meringues-with-blueberry-ice-cream/

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California Avocados Take Center Stage In Iconic California Cuisine

 

(NAPS)—Springtime in California brings with it the season’s bounty of fresh, local produce that inspires home and professional chefs alike. From salads to sandwiches, pastas to soups, it’s pretty much a given that when a dish has “California” in its name, it’s likely a dish made even better with delicious avocados. 

With premium California avocados at their peak, now is the perfect time to incorporate this delicious and nourishing fruit into any cuisine to give it that classic taste of the Golden State.

To kick off California avocado season, which runs spring through fall, two-star Michelin chef Josiah Citrin, of Los Angeles’ lauded Melisse and Charcoal Venice, elevated a simple pasta pesto dish with the use of the creamy fruit in his Linguine with California Avocado Pesto and Cherry Tomatoes.

“California avocados are one of the most versatile ingredients you can work with,” says Citrin. “Here, I have blended it seamlessly into a pasta sauce to add a velvety texture. Regardless of its shape or form, the California avocado brings vivacity to all the ingredients that surround it.” 

California avocado lovers everywhere can get these seasonal recipes and more at www.CaliforniaAvocado.com.

Linguine with Californ

Linguine with California Avocado Pesto and Cherry Tomatoes

ia Avocado Pesto and Cherry Tomatoes 

Serves: 4

Prep time: 25 minutes

Cook time: 10 minutes

Total time: 35 minutes

Ingredients: 

1lb. linguine, cooked al dente, reserving 1 cup of pasta water

2ripe, Fresh California Avocados, seeded and peeled

1cup baby arugula leaves

1cup baby spinach leaves

1cup fresh basil leaves, packed

1/4cup toasted pumpkin seeds

1/4 cup toasted cashews

2cloves garlic, peeled and smashed

3Tbsp. lemon juice

3Tbsp. extra virgin olive oil

1tsp. sea salt

2tsp. freshly ground black pepper 

1cup grated Parmesan cheese

1cup halved cherry tomatoes

2Tbsp. julienned basil leaves, for serving 

Instructions:

1. Place cooked linguine and reserved pasta water to the side. 

2. Add the halved avocados, baby arugula, baby spinach, basil leaves, pumpkin seeds, cashews, garlic, lemon juice, extra virgin olive oil, sea salt and pepper to a blender or food processor and then blend until smooth. 

3. Once the pesto is smooth, add the grated Parmesan and pulse a few more times to combine. 

4. Place the pasta in a large serving bowl and top with the California Avocado Pesto. 

5. Toss the pasta together with the pesto until coated. 

6. Add the halved cherry tomatoes.

7. A small amount of reserved pasta water can be added to the pasta, as needed, to create a loose, silky pesto that coats the linguine evenly. 

8. Sprinkle pasta with the julienned basil leaves and serve. 

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Valentine’s recipes you’ll love to share

(Family Features) If the way to your loved one’s heart is through the stomach, there’s no better way to start off this Valentine’s Day than with a homemade breakfast prepared with love. 

Whether you’re whipping up a breakfast for a spouse with a sophisticated palate or trying to tempt the taste buds of your littlest loves, explore these ideas to get inspired.

Red is the color of love, so build your menu around fresh strawberries or raspberries, which pair perfectly with French toast or crepes, and can even dress up a simple cereal.

For a more sensible menu, opt for a fruity berry smoothie or a parfait layered with fresh fruit, low-fat yogurt and granola. Add a hint of loving indulgence by sprinkling dark chocolate shavings on top.

Show your affection with a plate of these colorful Cocoa-Kissed Red Velvet Pancakes featuring rich 100 percent cocoa, buttermilk and fresh berries. Heart-shaped cookie cutters lend a special touch to these fluffy, flavorful pancakes. Add sweet garnishes like powdered sugar and berries for a sensational way to say “I love you.”

Find more recipes you’ll love to share with your nearest and dearest this Valentine’s Day at Culinary.net.

Cocoa-Kissed Red Velvet Pancakes

Recipe courtesy of Nestlé

Servings: 10 pancakes

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tablespoons Nestlé Toll House Baking Cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup reduced-fat buttermilk or low-fat milk
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon red food coloring
  • heart-shaped pancake cutters or cookie cutters (optional)
  • butter, for garnish (optional)
  • powdered sugar, for garnish (optional)
  • maple syrup, for garnish (optional)
  • fresh berries, for garnish (optional)

In large bowl, combine flour, sugar, baking cocoa, baking powder, baking soda and salt; stir well.

In separate large bowl, whisk together egg, buttermilk, unsalted butter, vanilla extract and food coloring. Add to flour mixture; stir to combine. Allow mixture to sit 5 minutes.

Heat nonstick skillet or griddle over medium heat. Brush with oil or butter. Add about 1/4 cup batter to skillet. Cook about 2 minutes, or until bubbles start to form on top. Flip and cook 1-2 minutes, or until bottom is lightly browned. Serve immediately with butter, powdered sugar, syrup and berries, if desired. 

Tip: If using pancake or cookie cutters, be sure to coat with oil so pancakes don’t stick. Place cutters in skillet and pour batter into cutters. Remove cutters before flipping.

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