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Marzipan Cake

                                                                   

Ingredients

• 1 cup unsalted butter, room temperature
• 1/2 cup sugar
• 1 cup marzipan
• 6 eggs
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup all purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons icing sugar, sifted, for dusting

Directions

1. Preheat oven to 350° F, butter and flour a 8-inch cake pan (or springform pan) and line bottom with parchment paper. With electric beaters, cream butter and sugar together. Cut marzipan into chunks and beat into butter mixture (if marzipan is firm, soften in microwave for 30 seconds on high) until smooth. Add eggs one at a time, mixing well after each addition and stir in lemon zest and extracts. In a separate bowl, sift together flour, baking powder and salt. Add to marzipan mixture and blend until smooth. Pour into prepared pan and bake for 35 to 45 minutes, until a tester inserted in the centre of the cake comes out clean. Allow to cool in pan for 20 minutes, then turn out onto a plate to cool completely. Dust with icing sugar.
2. Marzipan cake will keep up to 5 days in an airtight container.
3. Yield: 1 8-inch cake. Makes 8 to 10 servings.

Recipe-Food Network

Anna Olson

Honey Yogurt Cheesecake

 

Ingredients

Yogurt "Cheese"

• 2 cups (500 mL) 2% yogurt
• 2 cups (500 mL) ricotta cheese (low-fat is fine)

Crust

• 2 cups (500mL) graham cracker crumbs
• 1 teaspoon (5 mL) finely grated lemon zest
• 1/4 teaspoon (1 mL) salt
• 1/2 cup (125 mL) unsalted butter, melted

Filling

• 1 recipe Yogurt cheese
• 1/4 cup (60 mL) honey
• 1 large egg
• 1 teaspoon (5 mL) finely grated lemon zest
• 1 teaspoon (5 mL) vanilla extract

Topping

• 1 1/2 cups diced fresh mango

Directions

Yogurt "Cheese"

1. Prepare yogurt “cheese” a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use.

Crust

1. Preheat oven to 325 F (160 F).
2. Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then cool while preparing filling.

Filling

1. For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving.

Topping

1. Top with diced mango immediately before slicing.

Recipe-Food Network

Anna Olson

Peach Schnapps Squares with Warmed Peaches

Ingredients

Crust

• 3 cups all-purpose flour
• 3/4 cup light brown sugar, packed
• 3/4 teaspoon salt
• 1 cup unsalted butter at room temperature

Filling

• 2x8 ounce packages cream cheese, at room temperature
• 3/4 cup sugar
• 1 teaspoon vanilla
• 4 tablespoons peach schnapps
• 2 large eggs
• 3/4 cup peach jam

Directions

Filling

1. Preheat oven to 350 °F. Grease a 9 inch spring form pan
2. In a food processor, pulse all ingredients until a crumbly texture. Press into prepared pan and bake for 20 minutes. While crust is baking, prepare filling.
3. With electric beaters, beat cream cheese until light and fluffy. Beat in sugar, vanilla and 2 Tbsp of peach schnapps. Reduce speed to low and add eggs, one at a time.
4. While crust is still hot, stir remaining 2 Tbsp of schnapps into peach jam and spread over hot crust. Pour cheesecake mixture over jam and bake for 30 minutes, until set (but a little jiggly in center). Allow to cool to room temperature, then chill completely before slicing.
5. For warm peaches, stir1 Tbsp butter and 2 Tbsp granulated sugar over medium heat. Add 3 cups of peeled and sliced peaches and 3 Tbsp of peach liqueur. Serve on or beside slices of cheesecake.

                                                                  

    Recipe-Food Network

Anna Olson

  

                                                        

Espresso Chocolate Torte

                                                                       

Ingredients

Espresso Chocolate Torte

• 18 ounces bittersweet chocolate, chopped (= 1 lb + 2 oz)
• 1 1/3 cups whipping cream
• 3/4 cup unsalted butter, plus extra for pan
• 6 eggs
• 1 cup sugar
• 2 shots espresso

Gingered Berry Marmalade

• 2 cups raspberries
• 2 cups strawberries, hulled and quartered
• peel from one orange, removed and cut into thin strips
• 3 tablespoons crystallized ginger, cut into thin strips
• 2 tablespoons lemon juice
• 1 pouch liquid pectin
• 3 1/2 cups sugar
• 1 tablespoon unsalted butter (optional)

Creme Fraiche

• 1 cup whipping cream
• 1 tablespoon buttermilk

Directions

To Assemble

1. ESPRESSO CHOCOLATE TART: Preheat oven to 225°F. Butter a 10-inch springform pan and line bottom and sides with parchment paper. Place chopped chocolate in a large bowl or in the bowl of an electric mixer fitted with the paddle attachment. Heat cream and butter together to just below a simmer. Pour cream mixture over chocolate and let sit 1 minute. Whisk together until smooth. Whisk together eggs, sugar and espresso and pour into chocolate mixture. Blend thoroughly, scraping the bottom of the bowl occasionally. Do not whip on high speed. Pour into prepared pan and bake for 2 ½ to 3 hours, until edges are set are centre is still slightly soft.
2. Allow to cool at room temperature for an hour. Leaving torte in its pan, refrigerate overnight before cutting.
3. To serve, slice torte with a hot, dry knife. Spoon a little Gingered Berry Marmalade (directions follow) on the side. Spoon Crème Fraîche (directions follow) next to marmalade (or on other side of torte) and sprinkle with cinnamon. Yield: 1 10-inch torte. Makes 10 to 12 servings.
4. GINGERED BERRY MARMALADE: Crush berries roughly with a fork and combine with orange peel, ginger and lemon juice in a pot. Mix pectin crystals with ½ cup sugar and add to berries. Bring up to a boil, stirring often. Add remaining sugar and return to a boil, and cook for one minute, stirring constantly. Remove from heat and stir for 5 minutes. If foam is evident, add butter and stir. Skim off any excess foam and jar or chill until ready to use. Yield: Approximatley 4 cups.
5. CREME FRAICHE: Stir together cream and buttermilk, place in a plastic cup or bowl and cover with plastic wrap. Immerse cup or bowl in hot water, up to the level of the cream and store in a warm place (near oven, radiator) for 24 to 48 hours. You will know when it’s ready because you will see the thin-textured whey settled at the bottom. Chill before using, being sure not stir whey (the liquid that settles at the bottom) into crème fraîche (it will thin it out). Yield: 3/4 cup.

    Recipe-Food Network 

Anna Olson

                                  

Mixed Berries with Muscat Sabayon

   

Ingredients

• 4 egg yolks
• 75 millilitres (1/3 cup) sweet Muscat wine (see note)
• 75 millilitres (1/3 cup) peach or apricot juice
• 60 millilitres (1/4 cup) sugar
• 250 millilitres (1 cup) strawberries, hulled and halved
• 250 millilitres (1 cup) raspberries
• 250 millilitres (1 cup) blackberries or blueberries

Directions

1. In the upper part of a double boiler off the heat, whisk together the egg yolks, wine, juice and sugar. Place over barely simmering water. Whisk constantly until the mixture is thick and frothy, 8 to 10 minutes. The mixture should stiffen, with the bubbles becoming smaller and longer lasting.
2. Arrange the fruit on four plates. Mound the warm sabayon on the fruit. Brown quickly with a kitchen torch.
3. Note: Use a sweet wine made from Muscat grapes, for example Greek Samos or the southern French classic, Muscat de Rivesaltes. Their apricot, peach and honey flavours make them an excellent partner for the peach juice in the recipe. It’s a great way to showcase the wine’s flavour while removing some of its alcohol. The result is a truly seductive dessert.
   
   If the egg yolks are thoroughly cooked, you can chill the sabayon without worrying that it might separate.

 Recipe-Food Network

Ricardo and Friends

                                                            

                                                                 

Triple Chocolate Mousse

                                                        

Ingredients

Bittersweet Chocolate Mousse

• 6 ounces bittersweet chocolate, chopped
• 1/2 teaspoon gelatin powder
• 1/2 cup milk
• 1 1/4 cups whipping cream

Milk Chocolate Mousse

• 10 ounces milk chocolate, chopped
• 1/2 teaspoon gelatin powder
• 1/2 cup milk
• 1 cup whipping cream

White Chocolate Mousse

• 12 ounces white chocolate, chopped
• 1/2 teaspoon gelatin powder
• 1/2 cup milk
• 1 cup whipping cream

Dacquoise Crunch Garnish

• 2 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar
• 1/4 teaspoon vanilla extract
• 2 tablespoons ground hazelnuts
• 1/4 teaspoon cornstarch

Directions

To Assemble

1. TRIPLE CHOCOLATE MOUSSE: For bittersweet mousse, melt chocolate in a bowl resting over a pot of gently simmering water, stirring constantly. Stir gelatin powder into milk and let sit for a minute. Heat milk (microwave is easiest) to just below a simmer and whisk into chocolate. Let cool to room temperature. Whip cream to soft peak and fold into chocolate. Pour mousse into a plastic wrap-lined 9-inch square pan, spreading well into corners. Chill for at least 1 hour.
2. For white chocolate mousse, follow the same method as the bittersweet mousse: melt the chocolate, add gelatin to milk, heat the milk and stir in, let cool, whip cream and fold into chocolate. Spoon or pour gently over bittersweet mousse layer and chill for at least 1 hour.
3. For milk chocolate mousse, repeat the same process, and pour mousse gently over white chocolate layer. Chill for at least 4 hours before serving.
4. To serve, invert pan onto a plate and peel off plastic. With a hot, dry knife slice squares of mousse and lift onto plates with a pie-lifter. Break Dacquoise Crunch (directions follow) into large pieces and place on mousse as garnish. Yield: 1 9-inch square pan. Makes 9 to 12 servings.
5. DACQUOISE CRUNCH GARNISH: Preheat oven to 225° F and line a baking tray with parchment paper. Whip egg white with cream of tartar until foamy and add sugar gradually. Whip to stiff, glossy peaks. Stir in vanilla. Toss ground hazelnuts with cornstarch and fold into meringue. Spread gently on parchment paper. Bake for 40 to 50 minutes until dry but not browned. Allow to cool.

           
Recipe-Food Network

Anna Olson

                                            
              

Lime Pots de Creme

Ingredients

Lime Pots de Creme

• 2 1/4 cups whipping cream
• 3 egg yolks
• 2 whole eggs
• 1/2 cup sugar
• 4 tablespoons lime juice
• 1 1/2 tablespoons lime zest

Crushed Raspberries

• 2 cups fresh raspberries
• 4 tablespoons sugar
• 2 teaspoons lime juice
• 1 teaspoon lime zest

Directions

To Assemble

1. LIME POTS de CREME: Preheat oven to 325° F. Heat cream over medium low heat until just below a simmer. Whisk together egg yolks, whole eggs, sugar, lime juice and zest. Gradually pour the cream over the egg mixture, stirring constantly until all cream has been added. Skim off any foam off the surface of the custard. Arrange 6 custard cups in a baking pan with a 2-inch lip. Pour the custard into the cups evenly, and skim off any bubbles that occur.
2. Set the baking pan on the open oven door and carefully pour boiling water around the cups, filling about halfway up the cups. Bake for 40 to 45 minutes, until it jiggles just slightly in the center when moved. Remove cups from water bath and let cool to room temperature for 20 minutes, then chill at least 2 hours before serving.
3. VARIATION: Top with Crushed Raspberries (directions follow).
4. CRUSHED RASPBERRIES: Place raspberries in a bowl with sugar, lime juice and zest. Let sit for 5 minutes, then stir with a fork to crush the berries slightly (but not purée them).
5. To serve, spoon crushed raspberries over Pots de Crème.
6. Yield: 6 5-ounce servings.                  

                                        
Recipe-Food Network

• Anna Olson

                                              

                                                      

Ingredients

For the Cake

• 375 millilitres (1 1/2 cups) unbleached all-purpose flour
• 5 millilitres (1 teaspoon) baking powder
• 250 millilitres (1 cup) softened unsalted butter
• 250 millilitres (1 cup) sugar
• Grated zest of 3 oranges
• 3 eggs
• 60 millilitres (1/4 cup) orange juice

For the Strawberry Coulis

• 500 millilitres (2 cups) fresh or frozen strawberries, thawed
• 60 millilitres (1/4 cup) sugar

For the Garnish

• 1 litre (4 cups) fresh strawberries, hulled
• 60 millilitres (1/4 cup) sugar
• Zest of 1 lemon

Directions

For the Cake

1. With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 10 x 20-cm (4 x 8-inch) loaf pan. Line the pan with parchment paper, letting the paper hang over the long sides.
2. In a bowl, combine the flour and baking powder. Set aside.
3. In another bowl, cream the butter with the sugar and the orange zest using an electric mixer. Add the eggs one at a time and beat until smooth. With the mixer on low speed, add the dry ingredients, alternating with the orange juice. Pour the batter into the loaf pan. Bake until a toothpick inserted in the middle comes out clean, about 1 hour.
4. Let cool partially. Unmould onto a cooling rack and let cool. If the cake is for a picnic, wrap in a clean tea towel or place in an aluminum cake tin.

For the Strawberry Coulis

1. In a blender or food processor, purée the strawberries and sugar until smooth.
2. Refrigerate until chilled, about 2 hours. If sauce is needed for a picnic, transfer to a Mason jar.

For the Garnish

1. In a bowl, gently toss the strawberries with the sugar and zest. Refrigerate for 15 minutes.
2. Serve slices of cake with the sauce and macerated strawberries.

                                                             
Recipe-Food Network  

• Ricardo Larrivée

• Ricardo and Friends

Currant Rice Pudding

                                                                    

Ingredients

• 3 cups milk
• 2 cups water
• 4 pared peels from a lemon
• 1 1/2 tablespoons vanilla extract
• 3/4 cup short grain rice
• 1/3 cup dried currants
• 3 tablespoons sliced almonds, lightly toasted
• 2/3 cup sugar
• 1 egg yolk (optional)
• cinnamon, for garnish

Directions

1. Heat milk and water with peelings from lemon and vanilla to just below a simmer and stir in rice. Simmer uncovered for 15 minutes, stirring occasionally. Remove lemon peels. Add the currants, almonds and sugar and simmer 10 to 15 minutes more, testing rice for doneness. Remove from heat, let cool for 15 minutes then stir in egg yolk. Spoon into a serving bowl and sprinkle with cinnamon. Rice pudding will set further as it cools. It can be served warm or chilled.

 Recipe-Food Network 

Anna Olson

 

 

                                                                   

Bumbleberry Tiramisu

                                              

Ingredients

For Angel Loaf Cake

• 6 large egg whites
• 1/2 teaspoon cream of tartar
• dash salt
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup pastry flour
• 1 teaspoon finely grated lemon zest

For Filling

• 5 egg yolks
• 1/2 cup sugar
• 1/4 cup limoncello
• 1 1/2 tablespoons lemon juice
• 2 teaspoons finely grated lemon zest
• 1 cup whipping cream
• 1 tablespoon vanilla extract
• 1 16 oz tub mascarpone cheese

For Whipped Cream

• 1/2 cup whipping cream
• 2 teaspoons sugar

For Soaking Liquid

• 3/4 cup sugar
• 3/4 cup water
• 2 teaspoons finely grated lemon zest
• 1/4 cup limoncello
• 2 tablespoons fresh lemon juice

For Assembly

• 2 cups sliced fresh strawberries
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• lemon zest curls, for garnish

Directions

For Angel Loaf Cake

1. For angel loaf cake, preheat oven to 375 °F. Whip egg whites with cream of tartar and salt until they are foamy. Gradually pour in ½ cup sugar while whipping and continue to whip until whites hold a stiff peak (whites stand straight when beaters are lifted). Stir in vanilla. Sift pastry flour with remaining ¼ cup of sugar and stir in lemon zest. Fold flour into whites gently but quickly in 3 additions. Scrape batter into an ungreased 9-x-5-inch loaf pan and run a knife through batter to remove any large bubbles. Bake 25 to 30 minutes, until a tester inserted in the center of the cake comes out clean. Invert pan and let cake cool completely.

For Filling

1. For filling, whisk egg yolks with sugar, limoncello, lemon juice and lemon zest over a pot of simmering water until doubled in volume. Remove from heat. In a separate bowl, whip cream with vanilla. Whisk mascarpone into egg mixture and fold in whipped cream. Chill until ready to assemble.

For Whipped Cream

1. For whipped cream, whip cream to soft peaks, add sugar and chill.

For Soaking Liquid

1. For soaking liquid, heat sugar, water, and lemon zest until a simmer is reached. Cool to room temperature and stir in limoncello and lemon juice.

For Assembly

1. To assemble, slice angel loaf into slices ½ -inch thick and place a single layer in a large, clear trifle bowl or individual glasses. Brush cake generously with lemon syrup and spread a third of the mascarpone filling over. Toss berries and layer a third of the berries over mascarpone. Top berries with another layer of cake and continue process two more times, finishing tiramisu with berries. Dollop whipped cream in the center of the tiramisu, top with just a few more berries and garnish with curls of lemon zest. Chill until ready serve.

                                                                
Recipe-Food Network

Anna Olson