RECIPES FROM OUR FRIENDS AT FOOD & WINE MAGAZINE…
Hi my friends,
I hope that you listened to yesterday’s show with my guests Chefs Alex Hitz, Mary Hataway and Nathalie Dupree. If not, please do! You will be so impressed by who these three notorious cooks are. But, if like me, you are a foodie, you’ll find this show fascinating for a host of reasons. There’s nothing quite like putting three chefs together; it’s a recipe for you never quite know what. This I can tell you, there are some gems in this interview you won’t want to miss. A conversation about salt — and no, not whether it’s good for you or not — an intimate story about Julia Child, and a conversation about shortening and air-conditioning…who knew?! Anyway, it’s not often any of us get to listen to renowned chefs talk shop talk amongst themselves. Have an eavesdrop and tune in. If you want to download the show you can download it from iTUNES.
Now, from our very good friends at FOOD&WINE magazine here are three recipes you might want to try on your Easter dinner guests. You know we love FOOD&WINE magazine. Their staff is the best and they always help us put together fabulous shows for your listening pleasure. They were so generous in sending over these recipes for us to post. As always, thank you FOOD&WINE magazine.
BITTERSWEET CHOCOLATE MOUSSE REFRIGERATOR CAKE RECIPE
- TOTAL TIME: 30 MIN PLUS 8 HR FOR CHILLING
- SERVINGS: 6 TO 8
- Star Ingredient: The King’s Cupboard Bittersweet Chocolate Sauce
- 2 cups chilled heavy cream
- One 10-ounce jar bittersweet chocolate sauce (1 1/4 cups)
- One 9-ounce package chocolate wafers
- Shaved bittersweet chocolate, for garnish
- In a large chilled stainless steel or glass bowl, using a handheld electric mixer, beat the heavy cream with the chocolate sauce at medium speed until firm peaks form. Spread about 1/2 cup of the whipped chocolate cream on a long rectangular platter, to form a 3-by-10-inch rectangle.&
- Using a small offset spatula, spread 1 tablespoon of the remaining chocolate cream on 35 chocolate wafers and arrange them in 5 stacks. Top each stack with a chocolate wafer (you will have 6 or 7 wafers left over). Arrange the wafer stacks on their sides as close together as possible on the chocolate cream on the platter. (The wafer stacks will lie lengthwise on the platter.) Spread all but about 1/2 cup of the remaining chocolate cream all over the cake, fixing any wafers that tilt or slide.
- Press a long sheet of plastic wrap over the cake, flattening the top and sides gently. Refrigerate for at least 8 hours or for up to 2 days. Refrigerate the remaining chocolate cream.
- Discard the plastic wrap and frost the cake with the remaining chocolate cream, smoothing the top and sides. Garnish with the chocolate shavings. Cut into slices, wiping the knife after each cut.
- TOTAL TIME: 30 MIN
- SERVINGS: 6
Star Ingredient: Sushi-rice makes this dairy-free rice pudding – made with unsweetened almond milk – pleasantly chewy and creamy.
- 1 1/2 cups sushi rice, rinsed
- 1/3 cup sugar
- Pinch of salt
- 7 cups unsweetened almond milk
- Cherry preserves, for serving In a large saucepan, combine the rice, sugar, salt and 1 cup of the almond milk. Cook over low heat, stirring, until the almond milk is absorbed, 5 minutes. Gradually add 5 more cups of almond milk, 1/2 cup at a time, stirring and cooking until the sauce is very thick, 25 minutes. Let cool, then stir in the remaining 1 cup of almond milk. Serve topped with cherry preserves.
- ACTIVE: 30 MIN
- TOTAL TIME: 3 HRS
- SERVINGS: 8 TO 10
Star Ingredient: Dulce de Leche
- One 8-ounce box gingersnaps, lightly crushed
- 1 dried sweetened pineapple ring (1 1/2 ounces), coarsely chopped
- 2 tablespoons coarsely chopped candied ginger
- 4 tablespoons unsalted butter, softened
- 1 1/4 cups dulce de leche (16-ounce jar)
- 1/2 cup passion fruit nectar (see Note)
- 3 pints vanilla ice cream, slightly softened
- 1/4 cup salted roasted pistachios, coarsely chopped
- 2 tablespoons shredded sweetened coconut
- In a food processor, combine the crushed gingersnaps with the pineapple, candied ginger and butter and process until fine crumbs form. Press the crumbs evenly over the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until firm, about 10 minutes.
- In a blender, blend the dulce de leche and passion fruit nectar until smooth.
- Spread 1 pint of ice cream in the chilled crust. Using a very small ice cream scoop (2 tablespoons), scoop the remaining 2 pints of ice cream into the crust, leaving some nooks and crannies. Drizzle 3/4 cup of the dulce de leche sauce over the ice cream, allowing it to pool in spots. Sprinkle with the pistachios and coconut and freeze until firm, at least 2 1/2 hours.
- Remove the ring and cut the pie into wedges. Serve the extra dulce de leche sauce at the table.
Tags: cooking, dessert, Easter, FoodandWine magazine, recipes, The Halli Casser-Jayne Show