Archive for the ‘Dessert’ Category
by Franci Copeland-Ford - Chicago, IL | Written on March 27, 2012
Classic crème brûlée recipe with a Godiva chocolate liqueur twist ~ caramelized with sugar.
Ingredients:
3/4 Cup Heavy Cream
3/4 Cup Half And Half
1/4 Cup Granulated Sugar
1/3 tsp Vanilla Bean Paste
Pinch Iodized Salt
2 Small Eggs, Yolk (1.5 oz)
1/3 Cup Callebaut Bittersweet Chocolate Pistoles
1/2 Tbsp Chocolate Godiva Liquor
6 Raspberries, Fresh
2 Mint Sprig, Fresh
4 Tbsp Crystallized Sugar
Cooking Instructions:
1. Place chocolate into a medium stainless steel bowl.
2. Place vanilla bean paste in a saucepot with the half & half, heavy cream, sugar, and salt. Bring to a simmer and remove from heat.
3. Place egg yolks into a separate bowl.
4. When cream mixture has come to a simmer, gradually add half of it to yolks, whisking constantly. Stir yolk mixture back into cream mixture.
5. Pour about 1/3 of cream mixture over the chocolate, whisk until smooth. Gradually add the rest of the cream mixture, whisking constantly.
6. Add chocolate Godiva liquor – whisk to combine. Mix until smooth with an electric mixer. Strain through a fine mesh strainer.
7. Portion 8 oz each into 2 crème brûlée dishes. Place on a sheet pans in 300 degree oven with no fan. Fill sheet pans with hot water about ¼ ways up the sides of crème brûlée dishes.
8. Bake with empty sheet pan on top rack. Bake approx. 40 minutes or until just set in center. **turn pans half way thru baking & make sure to use flat sheet pans. Cool at room temperature.
9. Sprinkle top of chocolate crème brûlée with the crystallized sugar. Use blow torch to caramelize until deep golden brown color is reached.
10. Place Raspberries in center of crème brûlée in a circle. Place 1 Mint Sprig in center, coming out from the berries.
by Jeff Mann, Dallas, TX | Written on December 20, 2011
This month we are featuring our White Chocolate & Maple Bread Pudding served with Maple Icing & Candied Cranberries created by our Chef Chris Kokoras at Maggiano’s Tyson’s Corner, VA. Please come by and try this month’s featured dessert. For every featured dessert sold, we donate $1 to the Make-A-Wish Foundation and would love your help. Can’t make it into the restaurant? That’s okay, because today we are sharing a different Bread Pudding Recipe for you to make a home featuring bananas and brownies…yum!
Serves 8
Ingredients:
12 oz Brioche Bread, diced 1 inch
3 Tbsp Butter, melted
8 oz Brownies, ½ inch pieces
1 Very Ripe Banana, mashed
CUSTARD:
20 oz Half and Half
8 oz Superfine Sugar
3 Eggs
3 tsp Vanilla extract
1 ½ tsp Ground Cinnamon
COOKING INSTRUCTIONS:
1. Preheat oven to 350 degrees.
2. Toss cubed bread in melted butter and bake at 350 degrees for 10 minutes or until light golden. Let cool.
3. Mash bananas and put in mixing bowl. Add cubed brownie pieces and cooled bread cubes.
4. In a separate, clean, dry container, mix half-and-half, sugar, eggs, vanilla and cinnamon with whisk and pour over bread mixture in bowl.
5. Mix together lightly and let set for 15 minutes.
6. Spray a 2 quart oven-proof dish with nonstick spray. Fill pans evenly with soaked bread and cover with two pieces of plastic wrap and two pieces of foil. Refrigerate 2 hours or overnight
7. Bake in water bath at 350 degrees for 1-½ to 2 hours. Check to see if custard is cooked through. Should read 155 degrees at the center using an instant-read thermometer.
8. Allow pudding to set for 15 to 20 minutes before cutting.
9. Serve with vanilla ice cream or caramel sauce.
Print this recipe!
by Keith Brunell, Dallas, TX | Written on December 5, 2011
Come in today until January 4th to try one of our most sought after seasonal dishes, our Peppermint Profiteroles! This dessert is the perfect recipe to make at home with the kids. Let your children build their own profiteroles and provide a selection of different syrups and candies the kids will love!
by Jeff Mann, Dallas, TX | Written on November 4, 2011
By popular demand, I have created a scaled down version of our pumpkin cheesecake with a few modifications to make it easier for you to make at home. Since this is one of our signature dishes and is near and dear to my heart, I cannot give away all of my secrets. Feel free to add your own personal touches, like a seasonal whipped cream and any candied nut that you’d like, as an enhancement to this great recipe.
Please enjoy, from my kitchen to yours!
Ingredients:
Crust:
24 ginger snaps
3 Tbsp sugar
1/4 Cup butter
Filling:
24 oz. cream cheese
15 oz. pumpkin filling
4 eggs
2 Tbsp Flour
1 1/3 cup brown sugar
1 tsp cinnamon
1 tsp vanilla
1 tsp pumpkin pie spice
Topping:
1/2 lb brown sugar
1 cup pecans, chopped
1 stick of butter, softened
2 Tbsp flour
Cooking instructions:
1. Prepare the crust: grind ginger snaps and sugar to a fine crumb. Slowly add the butter. Press the mixture into a 9″ spring form pan that has been greased and lined with parchment paper.
2. Mix the filling: Blend all ingredients with a hand mixer until smooth.
3. Pour the filling into the pan on top of the crust.
4. Mix the topping: In a separate bowl, mix all ingredients together. Sprinkle the topping on the cake.
5. Bake at 325 degrees for 45 minutes, or until sides pull away but the center is not firm.
Click here to print!
