Palm Desert Food & Wine 2019 - Karen Krasne | PALM SPRINGS LIFE
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Palm Desert Food & Wine 2019
KAREN KRASNE
Executive pastry chef, owner Extraordinary Desserts, and cookbook author
BLACKBERRY AND BLUEBERRY
WHITE CHOCOLATE TRIFLE
Ricotta Pound Cake (make 1—2 days ahead):
• 1 tsp unsalted butter, melted
• 3 large eggs
• 1 cup granulated sugar
• ½ cup grapeseed/vegetable oil
• ½ cup ricotta
• 1 tsp freshly squeezed lemon juice
• ½ tsp vanilla extract
• 1½ cup all-purpose flour
• 1½ tsp baking powder
Procedure:
1. Grease the bottom and sides of an 8” x 3” round cake pan with melted butter
lined with parchment paper.
2. Whip eggs and sugar at medium-high speed until very thick and lighter in color.
3. In a separate mixing bowl, whisk together the oil, ricotta, lemon juice, and vanilla.
Add this mixture to the eggs and sugar and whip until just blended.
4. Sift together the flour and baking powder. Add the sifted ingredients to the
batter, mixing until just incorporated.
5. Pour the batter into cake pan and place on a rack in the center of the oven. Bake
the cake until golden brown, about 50 minutes.
6. Remove the cake from the oven and allow to cool completely before removing
from pan.
White Chocolate Mousse (make 1—2 days ahead):
• 1 cup sour cream, room temperature
• 6.5 oz (1¼ cup) good-quality white chocolate, chopped
• 1¼ cup heavy cream
Procedure:
1. Place the sour cream in a mixing bowl and whisk to loosen.
2. Place the white chocolate in a medium, heatproof mixing bowl.
3. Bring the heavy cream to a boil in a small, heavy saucepan over medium-high heat.
Pour hot cream over white chocolate and let sit for a couple of minutes before
whisking until smooth and combined.
4. Whisk the sour cream into the white chocolate ganache in 2 additions. Cover with plastic
wrap pressed directly onto the surface of the mousse and refrigerate overnight to set.
Blackberry Miroir (make a day of assembly):
• 2 (8 oz) bags frozen blackberries, thawed
• 6 gelatin sheets
• ⅔ cup granulated sugar
• ⅓ cup glucose or light corn syrup
• ⅔ cup blackberry jam, strained
Procedure:
1. Grease a baking sheet.
2. In a medium, heavy saucepan, place sugar and almonds over medium heat.
Continuously stir until cooked sugar coats the nuts in a sand-like consistency, about
3 minutes. Continue to mix and cook until the nuts become glossy and take on a
caramelized color, 2-3 minutes.
3. Carefully spread the hot mixture onto a baking sheet and allow to cool for 30 minutes.
4. When fully cooled, grind in a food processor with the blade attachment until desired
consistency.
Whipped Cream (make a day of assembly):
• 2 cups whipping cream
• 2 tbsp granulated sugar
Procedure:
1. Whip together the cream and sugar
until soft peaks form.
2. Place all into a piping bag.
Fruit:
• 1 basket of blueberries (rinsed)
• 1 basket of blackberries (rinsed)
Assembly (start from the bottom):
• ½ Blackberry Miroir
• ⅓ White Chocolate Mousse
• ½ Almond Praline
• ⅓ Ricotta Cake
• Blueberries/blackberries
• Whipped Cream
• ½ Blackberry Miroir
• ⅓ White Chocolate Mousse
• ½ Almond Praline
• ⅓ Ricotta Cake
• ⅓ White Chocolate Mousse
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Lemon Alaska with Mixed Berries Mint - Chef's Table at Home With Lee Kum Kee
What's a good meal without dessert, right?! Here is an innovative way to treat your sweet tooth with our lemon Alaska ???? The savoury element from Lee Kum Kee Sauce for Lemon Chicken just balances the sweetness from the meringue!
For this fantastic sweet treat see the recipe below ????
Ingredients
300g mixed berries washed and dried
150g Oreo or Marie biscuit, crushed
150g caster sugar
5 egg whites
3 scoops of ice cream
Marinade
1 sachet Lee Kum Kee Sauce For Lemon Chicken
15g mint, finely sliced
Method
1 Mix the berries with marinade.
2 Roll an ice cream ball in the crushed biscuits and shape as a mountain. Put it back to the freezer.
3 Add half of the sugar in the egg whites and whisk to a soft peak. Add the rest of the sugar until stiff peak.
4 Blow touch method: Place the ice-cream balls onto serving plates and quickly cover each with the egg whites. Burn with a blow torch. Serve with the fruits and sauce around the plate. Enjoy as soon as possible.
5 Oven method: Place the ice cream balls on a baking tray. Cover completely with egg whites. Bake in the oven at 250°C/225°C fan/gas 8 for 3 minutes until brown. Transfer the Alaskas to serving plates and spoon around the mixed berries and sauce.
Tips
1 Plating tips - Smear or Pipe
2 Smear meringue with the palette knife creates natural style Alaska while piping is more precise.Smearing is easier for beginners.
3 Blow torch the egg whites with medium fire and make sure it is not too close as the pointy tip of egg whites is easy to get burnt.
4 Cooking tips
5 More egg whites have to be used to cover the ice cream to isolate the heat if using the oven method.
Professional Baker Teaches You How To Make CHARLOTTE!
Chef Anna Olson bakes her amazing Blackberry White Chocolate Charlotte and teaches you how to make it at home! Follow along with the recipe below
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This recipe is too long to post in the description so you will have to head to the official Food Network page to get it!
Enjoy, and have fun baking!
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Potato Chip Coffee Cake : Trailer Park Cooking Show
Cinnamon Potato Chip Coffee Cake : The Trailer Park Test Kitchen
Easy Crumb Coffee Cake with a Surprising Ingredient : Potato Chips!
Join Jolene Sugarbaker inside The Trailer Park Test Kitchen as she whips up an unusual Coffee Cake with a Secret Ingredient : Potato Chips!
In today’s Episode, Jolene shows you how to make this Easy Coffee Cake with a Crumble topping made of Cinnamon spiced Potato Chips!
It’s unusual but will really surprise your guests!
Potato Chip Coffee cake goes great with a cup of coffee, it’s easy to whip up when surprise guests stop over to your trailer!
Serve warm with ice cream for a real treat too!
Surprise your guests today with a Potato Chip Coffee Cake!
If you do, be sure to take pictures and send them to me, or share on FaceBook!
How will you change it? Leave a comment!
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Strawberry Jam Twist Bread
This Strawberry Jam Twist Bread is one of the best breakfast, brunch, or anytime treats I've ever made. It's soft, gooey, sweet, and sticky! To get the printable recipe, please visit my website here:
Ingredients:
3/4 cup warm (110°F) milk
2 1/4 teaspoons (one package) active dry yeast
3 tablespoons granulated sugar
1/4 cup (1/2 stick) butter
2 large eggs at room temperature
1 1/2 teaspoons salt
3 1/2 cups all-purpose flour
1 scant cup strawberry jam, well-stirred
4-6 medium fresh or frozen strawberries, sliced or quartered
Glaze: 1 cup confectioners' sugar; 3 tablespoons cream or milk, and a splash of pure vanilla extract
Bake at 350°F for 30 minutes
The Keto Snack That You Can Make Sweet OR Savory!
Once in a while you come across a recipe that has so many possibilities and this recipe is exactly that! In this video we give you 2 savory and 2 sweet pinwheel combinations that use simple ingredients and are super easy to make! All these are made with our favorite Keto friendly Mission Low Carb Tortillas!
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The first one is a keto pizza pinwheel using fresh basil and pepperoni,
The second is a salmon, caper, and dill inspired pinwheel.
The third is a cinnamon roll inspired pinwheel with chopped pecans and keto caramel!
Caramel:
The fourth is a raspberry coffee cake inspired pinwheel with raspberry preserves and sliced almonds
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