Filet Mignon as defined in Food Lover’s Companion
“This expensive, boneless cut of beef comes from the small end of the tenderloin. The filet mignon is usually 1-2 inches thick and 1 ½ to 3 inches in diameter. It’s extremely tender but lacks the flavor of beef with the bone attached. Cook filet mignon quickly over broiling, grilling or sautéing.”
Five-spice powder as defined in Food Lover’s Companion
“Used extensively in Chinese cooking, this pungent mixture of five ground spices usually consists of equal parts of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Prepackaged five-spice powder is available in Asian markets and most supermarkets.”
Flank steak as defined in Food Lover’s Companion
“Long, thin and fibrous, this boneless cut of beef comes from the animal’s lower hindquarters. It’s usually tenderized by marinating, then broiled or grilled whole. Great for beef jerky.”
Fricassee as defined in Food Lover’s Companion
“A dish of meat (usually chicken) that has been sautéed in butter before being stewed with vegetables. The end result is a thick, chunky stew, often flavored with wine.”
Ganache as defined in Food Lover’s Companion
“A rich icing/filling made of semisweet chocolate and whipping cream, heated and stirred together until the chocolate has melted. The mixture is cooled until lukewarm and poured over a cake or torte. Ganache is used to glaze cakes, pastries and tortes.”
Gnocchi as defined in Food Lover’s Companion
“Italian for “dumplings,” gnocchi can be made from potatoes, flour or farina. Eggs or cheese can be added to the dough, and finely chopped spinach is also a popular addition. Gnocchi are generally shaped into little balls, cooked in boiling water and served with butter and parmesan or a savory sauce. The dough can be chilled, sliced and either baked or fried. Gnocchi are usually served as a side dish and make excellent accompaniments for meat and poultry.”
Gorgonzola as defined in Food Lover’s Companion
“Named for a town outside Milan where it was originally made, Gorgonzola is one of Italy’s great cheeses. It has an ivory-colored interior that can be lightly or thickly streaked with bluish-green veins. This cow’s milk cheese is rich and creamy with a savory, slightly pungent flavor. When aged over 6 months, the flavor and aroma can be quite strong- sometimes down-right stinky! The cheese usually comes in foil-wrapped wedges cut from medium-size wheels. Gorgonzola is a perfect accompaniment for pears, apples, and peaches, and pairs nicely with hearty red wines. It’s delicious when melted over potatoes or crumbled on salads.”
Gouda as defined in Food Lover’s Companion
“Holland’s most famous exported cheese is Gouda, with its characteristic yellow interior dotted with a few tiny holes. It has a mild, nutlike flavor that is very similar to Edam, but its texture is slightly cremier due to its higher milk fat content. Gouda can be made from whole or part-skim cow’s milk, and aged anywhere from a few weeks to over a year. The younger Gouda, the milder the flavor. It usually has a yellow wax ring. Baby Gouda, which comes in rounds weighing no more than a pound, usually has a red wax coating. Some Goudas are flavored with cumin or herbs. Though Gouda is also made in the U.S., the domestic version is rarely aged and is extremely mild flavored. Gouda is particularly good with beer, red wines and dark bread; it’s great for fondue.”
Grenadine as defined in Food Lover’s Companion
“A sweet, deep red, pomegranate-flavored syrup used to color and flavor drinks and desserts. At one time, grenadine was made exclusively from pomegranates grown on the island of Grenada in the Caribbean. Now other fruit-juice concentrates are also used to make syrup. Grenadine sometimes contains alcohol, so be sure to check the label.”
Gruyere as defined in Food Lover’s Companion
“Swiss Gruyere is named for the valley of the same name in the canton of Fribourg. This moderate-fat, cow’s milk cheese has a rich, sweet, nutty flavor that is highly prized both for out-of-hand eating and cooking. It’s usually aged for 10-12 months and has a golden brown rind (that needs to be cut and discarded) and a firm, pale yellow interior with well-spaced, medium-size holes. It’s made in 100-poind wheels that are cut into wedges for the market. Gruyere is also produced in France and several other countries. A processed Gruyere is also marketed in small, foil-wrapped wedges, but as with all processed cheeses it in no way compares to the real thing.”
Friday, February 5, 2010
Fresh Strawberry Coffee Cake
Fresh Strawberry Coffee Cake
By: Jo-Anne Clark Brown
1 cup flour
¼ cup granulated sugar
2 teaspoons baking soda
½ cup buttermilk
1 egg
2 Tablespoons melted butter
1 ½ cup sliced fresh strawberries
Topping:
½ cup firmly packed brown sugar
½ cup flour
½ teaspoon ground cinnamon
¼ cup butter, cut into cubes
¼ cup nuts
Chop in food processor until fine.
In a large bowl combine 1 cup flour, sugar and baking soda. Add the buttermilk, egg, butter and beat until well blended. Spread the batter into a greased 8x8 glass square pan. Place sliced strawberries on top of batter. Sprinkle with topping. Bake at 375 degrees for 30 minutes.
Serve warm with whipped topping if desired.
Serves 9
“This is delightful! The flavor is subtle, but the strawberries add flavor and the topping gives a crunch…light and fluffy texture on the coffee cake section. I would recommend even as a breakfast idea.”
Splenda-iferous Cream-Filled Vanilla Cupcakes
Splenda-iferous Cream-Filled Vanilla Cupcakes
By: Jennifer Appel
2 ¼ cups CAKE flour
½ cup instant nonfat powdered milk
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
½ cup Splenda Sugar Blend for Baking
3 large eggs, at room temperature
1 cup buttermilk
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line 2 muffin tins with cupcake papers.
In a medium bowl, combine the CAKE flour, powdered milk, baking powder, baking soda and salt. Set aside.
In a large bowl, cream the butter and Splenda on the medium speed of an electric mixer until fluffy, about 2-3 minutes. Add the eggs one at a time, beating until well incorporated. Add the dry ingredients in two parts, alternating with the buttermilk. Add in the vanilla and mix well.
Spoon the batter into the cups to about 2/3 full. Bake 18-20 minutes. Let the cupcakes cool in the pans for 10 minutes. Remove from pans and cool completely on a wire rack.
When the cupcakes are thoroughly cool, fill a squeeze bottle with the filling, and insert tip of the bottle into the center of the cooled cupcake (can also be done using a Ziploc bag with the tip cut). Carefully squeeze about 1 Tablespoon into the center of each cupcake, being careful not to let too much ooze out of top. When done, frost the tops of the cupcakes.
Vanilla Filling and Frosting:
2 cups (4 sticks) unsalted butter, cut into small pieces, divided
1 cup Splenda Sugar Blend for Baking, divided
1 Tablespoon plus 1 teaspoon vanilla, divided
1 cup half-and-half, divided
In a medium saucepan, place 2 sticks of butter, ½ cup Splenda and 1 Tablespoon vanilla. Melt slowly over low heat, stirring occasionally. Allow to cool for 10 minutes. Transfer the mixture to a large bowl, and using the whisk attachment of a stand mixer, whip the mixture at high speed until the ingredients start to become stiff. Add to that ½ cup half-and-half, 2 more sticks butter, ½ cup Splenda and 1 teaspoon vanilla. Whip again for 1-2 minutes, and add the remaining ½ cup half-and-half. Continue whipping on medium-high speed until stiff peaks form.
Makes approximately 4 cups
By: Jennifer Appel
2 ¼ cups CAKE flour
½ cup instant nonfat powdered milk
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
½ cup Splenda Sugar Blend for Baking
3 large eggs, at room temperature
1 cup buttermilk
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line 2 muffin tins with cupcake papers.
In a medium bowl, combine the CAKE flour, powdered milk, baking powder, baking soda and salt. Set aside.
In a large bowl, cream the butter and Splenda on the medium speed of an electric mixer until fluffy, about 2-3 minutes. Add the eggs one at a time, beating until well incorporated. Add the dry ingredients in two parts, alternating with the buttermilk. Add in the vanilla and mix well.
Spoon the batter into the cups to about 2/3 full. Bake 18-20 minutes. Let the cupcakes cool in the pans for 10 minutes. Remove from pans and cool completely on a wire rack.
When the cupcakes are thoroughly cool, fill a squeeze bottle with the filling, and insert tip of the bottle into the center of the cooled cupcake (can also be done using a Ziploc bag with the tip cut). Carefully squeeze about 1 Tablespoon into the center of each cupcake, being careful not to let too much ooze out of top. When done, frost the tops of the cupcakes.
Vanilla Filling and Frosting:
2 cups (4 sticks) unsalted butter, cut into small pieces, divided
1 cup Splenda Sugar Blend for Baking, divided
1 Tablespoon plus 1 teaspoon vanilla, divided
1 cup half-and-half, divided
In a medium saucepan, place 2 sticks of butter, ½ cup Splenda and 1 Tablespoon vanilla. Melt slowly over low heat, stirring occasionally. Allow to cool for 10 minutes. Transfer the mixture to a large bowl, and using the whisk attachment of a stand mixer, whip the mixture at high speed until the ingredients start to become stiff. Add to that ½ cup half-and-half, 2 more sticks butter, ½ cup Splenda and 1 teaspoon vanilla. Whip again for 1-2 minutes, and add the remaining ½ cup half-and-half. Continue whipping on medium-high speed until stiff peaks form.
Makes approximately 4 cups
Apricot Orange Almond Muffins
Apricot Orange Almond Muffins
By: Jennifer Appel
2 cups flour
1 Tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg, lightly beaten
1 cup buttermilk
2/3 cup firmly packed brown sugar
½ cup (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup chopped dry apricots
2 Tablespoons finely grated orange zest
3-4 Tablespoons sliced almonds
Preheat oven to 400 degrees. Thoroughly grease a muffin tin (10-12).
In a large bowl, combine the flour, baking powder, baking soda, and salt. Make a well in the center of the flour mixture. In another bowl, combine the egg, buttermilk, sugar, melted butter, vanilla, and almond extract. Once combined, stir in the apricots and zest. Add the mixture all at once to the flour mixture, and stir until just moistened. The batter may be somewhat stiff.
Spoon the batter into the prepared tin, filling each cup ¾ full. Sprinkle each muffin with a few sliced almonds.
Bake 16-20 minutes, or until cake tester inserted comes out clean.
Cool muffins in the pan on a wire rack for 10 minutes. Remove from the pan and serve slightly warm.
Makes 10-12 muffins
By: Jennifer Appel
2 cups flour
1 Tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg, lightly beaten
1 cup buttermilk
2/3 cup firmly packed brown sugar
½ cup (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup chopped dry apricots
2 Tablespoons finely grated orange zest
3-4 Tablespoons sliced almonds
Preheat oven to 400 degrees. Thoroughly grease a muffin tin (10-12).
In a large bowl, combine the flour, baking powder, baking soda, and salt. Make a well in the center of the flour mixture. In another bowl, combine the egg, buttermilk, sugar, melted butter, vanilla, and almond extract. Once combined, stir in the apricots and zest. Add the mixture all at once to the flour mixture, and stir until just moistened. The batter may be somewhat stiff.
Spoon the batter into the prepared tin, filling each cup ¾ full. Sprinkle each muffin with a few sliced almonds.
Bake 16-20 minutes, or until cake tester inserted comes out clean.
Cool muffins in the pan on a wire rack for 10 minutes. Remove from the pan and serve slightly warm.
Makes 10-12 muffins
Marshmallow Crunch Brownie Bars
Marshmallow Crunch Brownie Bars
By: Jennifer Appel
Brownie ingredients:
4 oz unsweetened chocolate
2/3 cup (1 1/3 sticks) plus 1 Tablespoon unsalted butter, divided
¾ cup semisweet chocolate chips
1 1/3 cups flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs, all room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
Topping:
1 package mini marshmallows (10 ½ oz)
1 ½ cups semisweet chocolate chips
1 cup smooth peanut butter
1 Tablespoon unsalted butter
1 ½ cups crispy rice cereal
Preheat oven to 350 degrees. Grease 9x13 glass baking dish.
In a medium saucepan, melt the chocolate, butter, and ¾ cup of the chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
In a medium bowl, sift the flour, baking powder and salt. Set aside.
In a large bowl, place the eggs and whisk. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture. Mix well. Stir in the sifted dry ingredients. Mix well.
Pour the batter into the prepared pan. Bake for 25-30 minutes, or until cake tester inserted into the center of the pan comes out with moist crumbs or clean.
Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
While the brownies finish baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal, and mix well. Allow this to cool for 3 minutes or so. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.
Makes 12 squares
By: Jennifer Appel
Brownie ingredients:
4 oz unsweetened chocolate
2/3 cup (1 1/3 sticks) plus 1 Tablespoon unsalted butter, divided
¾ cup semisweet chocolate chips
1 1/3 cups flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs, all room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
Topping:
1 package mini marshmallows (10 ½ oz)
1 ½ cups semisweet chocolate chips
1 cup smooth peanut butter
1 Tablespoon unsalted butter
1 ½ cups crispy rice cereal
Preheat oven to 350 degrees. Grease 9x13 glass baking dish.
In a medium saucepan, melt the chocolate, butter, and ¾ cup of the chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
In a medium bowl, sift the flour, baking powder and salt. Set aside.
In a large bowl, place the eggs and whisk. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture. Mix well. Stir in the sifted dry ingredients. Mix well.
Pour the batter into the prepared pan. Bake for 25-30 minutes, or until cake tester inserted into the center of the pan comes out with moist crumbs or clean.
Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
While the brownies finish baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal, and mix well. Allow this to cool for 3 minutes or so. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.
Makes 12 squares
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