Espresso Hazelnut

Espresso Hazelnut

You'll need:
1 shot espresso
1 jigger frangelico (hazelnut liquer)
1 jigger amarula
ice cubes
roasted pecans for garnish

Do it:
Mix the liquers together, blend with ice, pour in a tall glass. top it off with garnish
best served with those truffles.

Peaches and cream frozen Pie

Peaches and cream frozen Pie

Recipe by: Norma Chikiamco

Ingredients: serves 8 to 10

Crust

1 ½ cups graham crackers(about 9 strips or 27 pieces)

2 tablespoon sugar

1/3 cu melted butter

Procedures:

Crush graham crackers into fine crumbs. Mix together with sugar and butter.

Pres into tow 9 x 5 x 3 inch (standard size) loaf pans

Chill for 30 minutes then bake in a 350^oF oven for 8 minutes. Let cool.

Filling

2 cans( 16 ounce) peach slices, drained

3 cups whipping cream or all purpose cream, well chilled

2 cups confectioners sugar

Procedures:

Wipe the drained peach slices dry with paper towels. Set aside in refrigerator.

In an electric mixer, whip the cream at medium to high speed, adding sugar gradually. Continue beating until mixture is thick.

Arrange a layer of peach slices on each cooled pie crust. Spread a layer of cream. Repeat layers with remaining peaches and cream, ending with peaches.

Freeze 6 to 8 hours. Thaw in refrigerator 30 minutes before serving for easier slicing. 

Layered Fruitcake Creme Fraiche Frosting | Healthy Bake Fruitcake Creme Fraiche Frosting Recipe

Layered Fruitcake with Creme Fraiche Frosting

Ingredients

For The Cake
Unsalted butter, for pans
2 cups (8 ounces) almond flour
3 tablespoons bread flour
1 cup plus 2 tablespoons confectioners' sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
2 tablespoons golden raisins
2 tablespoons dried cranberries
2 tablespoons candied orange peel
2 tablespoons candied lemon peel
1/3 cup dark-chocolate-covered almonds
1 tablespoon brandy
10 large egg whites, room temperature
1/4 cup granulated sugar
3/4 cup apricot jam, warmed, pureed in a food processor, and strained
For The Frosting And Glaze
36 ounces cream cheese, room temperature
2 1/4 cups confectioners' sugar, sifted
3 cups heavy cream
1 1/2 tablespoons pure vanilla extract
2 1/4 cups (18 ounces) creme fraiche
1 1/2 cups fine sanding sugar

Procedures:

• Sugared lemon zest Sugared Lemon Zest, optional
• For cake: Preheat oven to 400. Butter three 8-by-2-inch round cake pans. Funds Line with parchment cut to fit, and butter the parchment.
• Whisk together flour, powdered sugar, nutmeg and salt in a bowl.
• Chop the fruit and peels, chop the almonds. Mix with brandy.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually beat in granulated sugar. Increase speed to medium-high, beating until stiff peaks form. Transfer to a large bowl. Sprinkle third of the flour mixture through the peaks and with a spatula until combined. Gently fold in another third of the flour mixture. Mix brandy fruits and nuts with remaining flour mixture, then fold into the batter.
• Divide batter between prepared pans and smooth tops. Bake until cakes are golden brown and slightly away from the sides of the molds, 15 to 17 minutes. Chill mold on wire racks for 20 minutes. Run a knife around the edges to loosen, then invert cakes onto racks to cool completely. (Cakes can be wrapped in plastic and refrigerate overnight.)
• For the frosting: Beat the cream cheese with a stand mixer on medium-high speed until soft, 3 to 4 minutes. Reduce speed to low and beat the icing sugar. Increase speed to medium-high, and beat until fluffy, about 3 minutes. Switch to the whisk attachment. With the mixer on low speed, beat in 1 1/2 cups of cream and vanilla. Add creme fraiche, and beat until smooth, scraping down sides of bowl if necessary. (Frosting is best used the day to do it, refrigerate in an airtight container until needed.)
• To assemble: Place 4 1/2 cups frosting in a large bowl, refrigerating remaining glaze. Beat until very stiff peaks form. Place one cake on a baking sheet lined with paper inverted. Brush with 2 tablespoons jam. Using a spatula, spread 3/4 cup frosting over jam. Repeat with the second cake, 2 tablespoons of jam, and 3/4 cup frosting. Top with remaining cake. Refrigerate remaining 3 cups frosting. Freeze cake for 1 hour.
• Spread remaining 3 cups frosting over top and sides of cake, smoothing with an offset spatula. Freeze for 1 hour.
• For glaze: Add remaining 1 1/2 cups chilled cream frosting, and beat until combined. Place pie on a rack set on a baking sheet lined with parchment. Using a ladle, spoon glaze over cake, allowing it to drip sides, until the cake is covered. (You have a generous amount of residual enamel. The icing on the cake will appear slightly translucent but more opaque when chilled.) Refrigerate, covered, at least 4 hours or overnight.
• With 2 spatulas, transfer cake to a serving plate or cake stand. Sprinkle sanding sugar over the top and gently pull sideways entire layer cake. Clean the edges sugar dish. Garnish with lemon zest with sugar if desired. Serve immediately. (Cake will keep at room temperature for about an hour, but it is better and easier to slicewhen cold.)

Tuna With Grilled Panzanella

Tuna With Grilled Panzanella

Why this recipe works: Panzanella is a classic Italian bread salad, and in our version we add smoky flavor by grilling all of the components. Once charred, the bread and vegetables are matched with a grilled tuna for the perfect summer might’s meal. The briny, acidic bite of capers adds contrast and depth to the bread salad, and a healthy dose of basil lends summery freshness. The dressing pulls double duty here we use it to flavor both the salad and the tuna. We find that Italian bread with a crusty exterior and chewy crumb works best in the panzanella. After cooking the vegetables, we allow a few minutes for the grill to heat up before cooking the fish and use the downtime to assemble the bread salad.

Tuna with grilled panzanella

Ingredients: sever 4

3 tablespoon white wine vinegar

2 garlic cloves, minced salt and pepper

9 tablespoon extra virgin olive oil

1 red bell pepper

1 large red onion, sliced into ½ inch rounds

4 slices crusty Italian bread (about 1 inch thick)

3 tablespoons capers, drained and rinsed

3 tablespoons chopped fresh basil

4 tuna steaks (6 to 8 ounces each), about 1 inch thick

Procedures:

1. Whisk vinegar, garlic, ¼ teaspoon pepper, and 6 tablespoons oil in large bowl. Transfer 2 tablespoons dressing to small bowl and reserve.
2. Slice bottom off pepper, stand upright, and slice off a large, fleshy piece from side of stem. Slice off remaining smaller pieces. Toss onion and pepper with 2 additional tablespoons oil and season with salt and pepper. Grill bread over medium fire until charred on both sides, about 2 minutes per side. Grill onion and pepper until charred on both side, 3 to 5 minutes per side. Cut bread, onion, and pepper into ¾ inch pieces. Toss bread and vegetables with dressing in large bowl. Toss in capers and basil and season with salt and pepper.
3. Brush tuna with remaining tablespoon oil and season with salt and pepper. Grill over hot fire until browned on both sides, but still red in center, 2 to 4 minutes per side. Transfer tuna to platter and drizzle with reserve dressing. Serve with salad

Quick prep tip cutting pepper for grilling

Slice the bottom off the pepper and stand it upright. Slice off a large fleshy piece form two sides to expose the core. Slice down the ribs, avoiding the seeds and stem, to create smaller strips.

Kitchen know how warming up a gas grill

Heat the grill with all the burners turned to high and the lid down for at least 15 minutes. Once the grill is hot, scrape the grate clean with a grill brush, then adjust the burners as desired. Cook with the lid down in all instances: it concentrates the heat when searing and keeps the temperature steady when slow cooking. 

Apple Walnut Torte

Apple Walnut Torte

Ingredient
3 apples, peeled, cored, and sliced
1 cup unsalted butter
1 cup brown sugar
4 pc egg yolks
1 cup of sour cream
2 cups all purpose flour
1 tsp of cinnamon
1 tsp baking soda
1 tsp baking powder
1 cup walnuts
1 cup raising or dried cranberries

Procedures:
Sift together flour, baking powder, and baking soda, set aside. In a separate bowl, cream butter and brown sugar until light and fluffy. add egg yolks one at a time. add sour cram alternately with the dry ingredients. fold in walnuts and raisins or dried cranberries (if using). Pour in 1/3 of the cake batter into a well greased and floured nine inch springform pan. Arrange a layer of apple slices on top of the cake batter. and then pour the cake batter again. bake ate 350F for 45 to 60 or until cakes tester comes out clean when inserted. allow to cool completely before unmolding. serve warm with caramel souce

Panna Cotta with Mandarin Oranges

Panna Cotta with Mandarin Oranges

Recipe by Dorothy Ferreria

Ingredients: serve 4 to 6

Panna Cotta with Mandarin Oranges

1 tablespoon unflavored gelatin

1 cup fresh milk

1 ½ cups all purpose cream

1/3 cup white sugar

½ teaspoon lemon extract

½ teaspoon vanilla extract

1 can (11 ounces) mandarin orange segments in light syrup

Procedures:

In a large saucepan, disperse the gelatin in the milk and mix well. Let stand for 5 minutes to allow the gelatin granules to swell. Pour in cream and sugar and mix well.

Place over medium heat and allow to simmer until the gelatin has dissolved completely. Stir in flavoring extracts. Transfer to six ½ cup ramekins and chili overnight.

To serve, top with mandarin orange segments.

Greek Burgers all recipes

Greek Burgers

Why this recipe works: the greeks have given the world many thins: democracy, philosophy, and most importantly, a way to put a new spin on the classic American burger. Instead of ground beef, we use ground lamb for our burgers. And when it comes to flavorings, we put them (mint, garlic, and feta cheese) inside the burger as we form the patties rather than pile them all on top. To cut through the richness of the ground lamb, we slather on a tangy sauce of Greek style yogurt, chopped kalamatas olives, and mint. Tomato and onion slices go on at the end to complete the transformation; what was oce an all American burger is now a delicious Greek – inspired supper. These burgers are best hot off the grill, but hey can be cooked in a skillet on the stovetop as well. Low fat, no fat, or full fat plain yogurt. Look for high quality hamburger buns that can stand up to these juicy burgers without falling apart; supermarket bakery bins are good place to search.

Ingredients

1. mix yogurt, olives, 1 clove garlic, and 2 tablespoons mint in small bowl. Set aside. Break lamb into small pieces in medium bowl. Add cheese, remaining garlic, remaining mint, salt, and pepper using fork, toss until ingredients are evenly distributed. Divide mixture into 4 equal portions and lightly pack into 1 inch think patties.
2. grill patties over hot fire until browned on both side and cooked to desired doneness, 4 to 6 minutes per side. Transfer burgers to plate and tent with foil. Grill cut sides of buns until toasted, about 2 minutes.
3. arrange burgers on buns. Top burgers with dollop of yogurt sauce and tomato and union slices. Place top of bun on burger. Serve.

Simple side cucumber, watermelon, and radish salad

Combine 4 cups cubed, seeded watermelon; 1 cucumber, peeled, halved, seeded, and sliced; 1 cup thinly sliced radishes; 1 tablespoon lime juice; and ¼ cup chopped fresh mint in large bowl. Season with salt and pepper. Serve 4.