11/26/15 recipe -Taste USA

Thursday, November 26, 2015

Affogato al caffe

How to make Affogato al caffe recipe

Serves 4

Preparation time 10 minutes

Ingredients:
8 scoops of low-fat vanilla ice cream
4 freshly made espresso coffees

Method:
Put 2 scoops of ice cream in each of 4 cappuccino cups or dessert bowls.

Pour a freshly made espresso coffee over each cup or bowl and serve immediately with biscotti, if liked.

For affogato al mocha, replace the vanilla ice cream with 8 scoops of rich, dark chocolate ice cream, pour over the coffee as above and top with 50 g (2 oz) finely chopped plain dark chocolate.

Affogato al caffe

Banana lassi

How to make Banana lassi recipe

Serves 4

Preparation time 10 minutes

Ingredients:
3 ripe bananas, roughly chopped
500 g (17 oz) natural yogurt
250 ml (8 fl oz) cold water
1–2 tablespoons caster sugar
¼ teaspoon ground cardamom seeds, plus extra for decorating (optional)

Method:
Put all the ingredients in a food processor or blender and blend until smooth.

Pour into tall glasses and serve chilled, decorated with extra cardamom seeds if liked. This makes an ideal breakfast drink.

For a summer berry lassi, use only 1 banana, replace the cold water with 250 ml (8 fl oz) apple juice, omit the cardamom and add 200 g (7 oz) raspberries and 200 g (7 oz) blackberries.

Banana lassi

Spiced infused fruit salad

How to make Spiced infused fruit salad recipe

Serves 6

Preparation time 15 minutes, Cooking time 5 minutes

Ingredients:
1 vanilla pod
175 ml (6 fl oz) water
2½ tablespoons caster sugar
1 small hot red chilli, halved and deseeded
4 clementines
2 peaches
½ cantaloupe melon, deseeded
75 g (3 oz) blueberries

Method:
Use the tip of a small, sharp knife to score the vanilla pod lengthways through to the centre.

Put the measurement water and sugar in a saucepan and heat gently until the sugar has dissolved. Add the vanilla pod and chilli and heat gently for a further 2 minutes. Remove the pan from the heat and leave to cool while you prepare the fruit.

Remove the peel from the clementines and slice the flesh. Stone and slice the peaches. Cut the melon flesh into small chunks, removing and discarding the skin.

Put the prepared fruit and blueberries into a serving dish and mix together, then pour over the warm syrup, Serve immediately decorated with the chilli and half a vanilla pod (discard just before eating), or cover and chill until ready to serve.

For classic Italian fruit salad, mix together 500 ml (17 fl oz) good-quality, freshly squeezed orange juice and the grated rind of 1 lemon in a large bowl.

Halve, stone and slice 2 peaches, peel, core and slice 1 pear and deseed and slice ½ small melon, discarding the skin, and add to the bowl with 150 g (5 oz) halved seedless red grapes. Stir in 3 tablespoons cherry liqueur and 3 tablespoons caster sugar, then chill until ready to serve.

Spiced infused fruit salad

Almond brittle

How to make Almond brittle recipe

Serves 8

Preparation time 5 minutes, plus cooling, Cooking time 10 minutes

Ingredients:
250 g (8 oz) blanched almonds
250 g (8 oz) sugar
4 tablespoons water

Method:
Line a baking sheet with nonstick baking paper.

Put the almonds on a grill pan and toast under a preheated grill until lightly brown. Leave to cool slightly, then roughly chop.

Heat a nonstick frying pan over a low heat, add the sugar and measurement water, and dissolve, without stirring, until it has melted and turned golden brown.

Take care that the heat is not too high or the caramel will burn and have a very bitter taste.

Stir in the almonds, then pour the mixture on to the prepared baking sheet. Leave to cool, then break into small pieces and store in an airtight container until required. Serve with ice cream or good strong coffee.

For French almond mendiants, melt 200 g (7 oz) plain dark chocolate in a heatproof bowl set over a saucepan of gently simmering water. Spoon teaspoonfuls of the melted mixture on to a baking sheet lined with nonstick baking paper.

Using the back of a spoon, shape into small discs, then sprinkle each disc with a few blanched almonds and some dried fruits. Leave to set in a cool place (ideally, not a refrigerator) before serving.

Almond brittle

Tiramisu with raspberry surprise

How to make Tiramisu with raspberry surprise recipe

Serves 4

Preparation time 15 minutes, plus chilling

Ingredients:
6 tablespoons very strong espresso coffee
3 tablespoons grappa or brandy
16 sponge fingers
175 g (6 oz) mascarpone cheese
2 eggs, separated
50 g (2 oz) icing sugar
200 g (8 oz) raspberries
25 g (1 oz) plain dark chocolate

Method:
Stir together the coffee and grappa or brandy in a bowl. Dip the sponge fingers into the liquid to coat evenly, then arrange half of them in the base of a small shallow dish or serving platter, pouring over any excess liquid.

Whisk together the mascarpone, egg yolks and icing sugar in a bowl until smooth and well blended. In a separate clean bowl, whisk the egg whites until stiff and glossy, then fold the egg whites and the mascarpone mixture together until well blended.

Spoon half the mixture over the soaked sponge fingers and smooth the surface. Scatter half the raspberries over the top.

Repeat with another layer of sponge fingers, followed by the rest of the marscarpone mixture and finish with the remaining raspberries on top. Grate the chocolate straight on to the mixture. Cover and chill, preferably overnight, until set.

For winter gold tiramisu, replace the grappa or brandy with 2 tablespoons Grand Marnier, and the raspberries with the juice of 1 large orange. When whisking the mascarpone with the egg yolks and icing sugar, add the grated rind of 1 orange.

Continue as above, replacing the plain dark chocolate with a dark, spicy, orange-flavoured chocolate.

Tiramisu with raspberry surprise

Caramelized blueberry custards

How to make Caramelized blueberry custards recipe

Serves 6

Preparation time 10 minutes, plus cooling, Cooking time 5 minutes

Ingredients:
150 g (5 oz) granulated sugar
3 tablespoons cold water
2 tablespoons boiling water
150 g (5 oz) fresh (not frozen) blueberries
400 g (13 oz) fromage frais
425 g (14 oz) can or carton custard

Method:
Put the sugar and measurement cold water into a frying pan and heat gently, stirring very occasionally, until the sugar has completely dissolved. Bring to the boil, then cook for 3–4 minutes, without stirring, until the syrup is just changing colour and is golden around the edges.

Add the measurement boiling water, standing well back as the syrup will spit, then tilt the pan to mix. Add the blueberries and cook for 1 minute. Remove the pan from the heat and leave to cool slightly.

Mix the fromage frais and custard together, spoon into 6 small dishes, then spoon the blueberry mixture over the top. Serve immediately with baby meringues, if liked.

For banana custards, make the caramel as above, then add 2 sliced bananas instead of the blueberries. Cool slightly, then spoon over the custard and fromage frais mixture. Decorate with grated plain dark chocolate.

Caramelized blueberry custards

sweet chestnut mess

How to make sweet chestnut mess recipe

Serves 4

Preparation time 15 minutes

Ingredients:
250 g (8 oz) fromage frais
1 tablespoon icing sugar, sifted
100 g (3½ oz) sweetened chestnut purée
100 g (3½ oz) meringues, crushed
plain dark chocolate shards, to decorate

Method:
Beat together the fromage frais and icing sugar in a large bowl. Stir in half the chestnut purée and the crushed meringues.

Spoon the remaining chestnut purée into 4 individual serving dishes and top with the meringue mess. Decorate with the chocolate shards and serve.

For sweet chestnut pancakes, stir all the chestnut purée into the fromage frais. Heat 8 ready-made pancakes according to the packet instructions and spread them with the chestnut purée mixture. Roll them up and dust with cocoa powder and icing sugar.

sweet chestnut mess

Pain perdu with mixed berries

How to make Pain perdu with mixed berries recipe

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
4 thick slices of brioche
2 eggs
6 tablespoons milk
50 g (2 oz) unsalted butter
150 g (5 oz) Greek yogurt
250 g (8 oz) raspberries
100 g (3½ oz) blueberries
icing sugar, for dusting, or maple syrup, for drizzling

Method:
Cut each slice of brioche into 2 triangles. Beat the eggs and milk in a shallow bowl with a fork.

Heat half the butter in a largefrying pan. Quickly dip the bread, a triangle at a time, into the egg mixture, then put as many as you can get into the frying pan.

Cook over a medium heat until the underside is golden. Turn over and cook the second side, then remove from the pan and keep warm. Heat the remaining butter in the pan and dip and cook the remaining brioche triangles.

Transfer the cooked triangles to 4 serving plates, top with spoonfuls of yogurt, a scattering of berries and a light dusting of sifted icing sugar or a drizzle of maple syrup. Serve immediately.

For spiced pain perdu with apricots, simmer 150 g (5 oz) ready-to-eat dried apricots with the juice of 1 orange and 125 ml (4 fl oz) water for 10 minutes or until tender. Cut 4 slices of fruit bread in half.

Beat the egg and milk as above with ¼ teaspoon ground cinnamon, then dip and fry the fruit bread as above. Arrange on plates with spoonfuls of Greek yogurt and the warm apricot compôte.

Pain perdu with mixed berries

Pears with minted mascarpone

How to make Pears with minted mascarpone recipe

Serves 4

Preparation time 10 minutes, Cooking time 5 minutes

Ingredients:
30 g (1¼ oz) unsalted butter
2 tablespoons clear honey
4 ripe dessert pears, such as Red William, cored and quartered lengthways
lemon juice, for sprinkling
Minted mascarpone
1 tablespoon finely chopped mint
1 tablespoon granulated sugar
175 g (6 oz) mascarpone cheese
To decorate
mint sprigs
sifted icing sugar
ground cinnamon

Method:
Melt the butter in a small saucepan. Remove the pan from the heat and stir in the honey.

Sprinkle the pear slices with a little lemon juice as soon as they are cut to prevent them from discolouring. Line a baking sheet with foil and lay the pear slices on it.

Brush the pears with the butter and honey mixture and cook under a preheated grill on its highest setting for 5 minutes. Meanwhile, make the minted mascarpone. Lightly whisk the mint and granulated sugar into the mascarpone in a bowl.

Arrange the pear slices on 4 plates and top each with a spoonful of the minted mascarpone. Decorate with mint sprigs, then lightly dust with icing sugar and cinnamon and serve immediately.

For pear & jam tarts, lay out a 300 g (10 oz) packet of ready-rolled puff pastry, thawed if frozen, on a floured surface and cut out 4 circles using an 18 cm (7 inch) plate as a template.

Transfer the circles to 2 greased baking sheets. Peel, core and finely slice the pears and place in a bowl. Toss with just enough caster sugar to coat the fruit and 2 tablespoons freshly squeezed orange juice.

Place 1 tablespoon any flavoured jam jam in the middle of each pastry circle, fan out the fruit slices on top and fold in the sides of the pastry to hold it all together.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–12 minutes until the fruit has softened and the pastry is crisp and golden. Serve with vanilla ice cream.

Pears with minted mascarpone

warm, nutty chocolate fondue

How to make warm, nutty chocolate fondue recipe

Serves 4

Preparation time 15 minutes, Cooking time 10 minutes

Ingredients:
100 g (3½ oz) bar Toblerone chocolate
50 g (2 oz) plain dark chocolate
1 tablespoon rum
2 tablespoons double cream
To serve
selection of fruit, such as strawberries, cherries and sliced banana
cookies

Method:
Melt the Toblerone and dark chocolate in a heatproof bowl set over a saucepan of gently simmering water. When melted, add the rum and cream, and continue to heat, stirring, for 1 minute.

Pour the chocolate mixture into a fondue pot and keep warm on a burner. Dip a selection of fruits and cookies into the chocolate and enjoy.

For butterscotch fondue, melt 100 g (3½ oz) soft light brown sugar, 4 tablespoons vanilla caster sugar, 300 g (10 oz) golden syrup and 65 g (2½ oz) unsalted butter in a saucepan, then boil for 5 minutes.

Add 250 ml (8 fl oz) double cream and ½ teaspoon vanilla extract and stir together, then remove the pan from the heat. Pour into a fondue pot and serve with fruit as above.

warm, nutty chocolate fondue

passion fruit yogurt fool

How to make passion fruit yogurt fool recipe

Serves 4

Preparation time 8 minutes

Ingredients:
6 passion fruit
300 ml (½ pint) Greek yogurt
1 tablespoon clear honey
200 ml (7 fl oz) whipping cream
4 pieces of shortbread, to serve

Method:
Halve the passion fruit and remove the flesh and seeds. Put the yogurt in a bowl, then stir in the flesh and seeds with the honey.

Whip the cream until softly peaking, then fold into the yogurt mixture.

Spoon into tall glasses and serve with the shortbread.

For mango & lime yogurt fool, omit the passion fruit, instead puréeing 1 large ripe peeled and stoned mango with the grated rind of 1 lime and icing sugar to taste. Mix into the yogurt, omitting the honey, and fold in the whipped cream.

passion fruit yogurt fool

Pancake stack with maple syrup

How to make Pancake stack with maple syrup recipe

Serves 4

Preparation time 10 minutes, Cooking time 6 minutes

Ingredients:
1 egg
100 g (3½ oz) strong plain flour
125 ml (4 fl oz) milk
2½ tablespoons vegetable oil
1 tablespoon caster sugar
maple syrup, for drizzling

Method:
Put the egg, flour, milk, oil and sugar in a food processor or blender and blend until the mixture is smooth and creamy.

Heat a large frying pan over a medium heat and put in 4 half-ladlefuls of the batter to make 4 pancakes. After about 1 minute the tops of the pancakes will start to set and air bubbles will rise to the top and burst.

Use a spatula to turn the pancakes over and cook on the other side for 1 minute. Repeat twice more until you have used all the batter and made 12 small pancakes in total.

Bring the pancakes to the table as a stack, drizzled with maple syrup, and serve 3 pancakes to each person, with scoops of ice cream.

For orange-flavoured pancakes, make a batter as above but with 125 g (4 oz) plain flour, 2 teaspoons each caster sugar and grated orange rind, 1 teaspoon each cream of tartar and golden syrup, ½ teaspoon each salt and bicarbonate of soda, 1 egg, 125 ml (4 fl oz) warm milk and a few drops of orange essence. Cook the pancakes as above.

Pancake stack with maple syrup

Italian trifle

How to make Italian trifle recipe

Serves 4

Preparation 10 minutes, plus cooling and chilling, Cooking time 10 minutes

Ingredients:
8 sponge fingers
2 tablespoons blueberry jam
50 ml (2 fl oz) sweet sherry or sweet white wine
250 g (8 oz) blueberries
300 ml (½ pint) milk
1 tablespoon cornflour
2 egg yolks
2 tablespoons caster sugar
300 ml (½ pint) whipping cream
50 g (2 oz) plain dark chocolate, grated

Method:
Spread the sponge fingers with the blueberry jam and put in a glass bowl. Sprinkle over the sherry or white wine and half of the blueberries.

Mix a little of the milk with the cornflour until smooth. Stir into the rest of the milk. Pour into a saucepan and bring to the boil, stirring continuously as the milk thickens. When it is boiling and smooth, remove the pan from the heat.

Whisk the egg yolks and sugar in a bowl until light and creamy. Add the milk slowly, whisking all the time. Mix well, pour over the blueberries and sponge fingers, then sprinkle the rest of the blueberries over the top. Leave to cool, then chill, preferably overnight.

When ready to serve, whip the cream until softly peaking and spread it over the trifle. Sprinkle the grated chocolate over the top.

For fresh citrus trifle, mix together the juice of 3 oranges and 75 ml (3 fl oz) limoncello in a bowl. Put the sponge fingers in a glass bowl and pour over the orange mixture.

Make the custard mixture as above, pour over the sponge and leave to cool. Chill as above. When ready to serve, spread with the whipped cream and decorate with 1 punnet raspberries and shavings of plain dark chocolate.

Italian trifle