Home Party Dessert Recipe
8/27/2013
Raspberry Squares with Drizzled Chocolate
1 1/2 cups flour
1/8 t salt
6 T sugar
1/2 cup cold unsalted butter, cut into parts
1 egg yolk
2 T heavy cream
1/2 cup currant jelly
80 fresh raspberries
4 oz high quality semisweet chocolate, chopped
1/4 cup heavy cream
>how to make<
*Preheat the oven to 375 degrees.
*Grease a 9 x 9" baking pan.
*Put the flour, salt, and sugar in the bowl of a food processor and pulse several times to combine.
*Add the butter and process until the mixture is like coarse meal.
*Beat egg yolk with 2 T heavy cream, add and process until all the dough forms clumps, scraping down the bowl several times.
*Pat the dough evenly over the bottom of the prepared pan.
*Bake for 20 minutes, until golden on top and brown at the edges.
*Let the pan cool on a wire rack until warm.
*In a small saucepan over low heat, melt the currant jelly, stirring constantly until smooth.
*Using a soft pastry brush, spread the melted jelly evenly over the warm crust in the pan.
*With the tip of a sharp knife, mark the dough in 16 squares; do not cut yet.
*In a small saucepan over very low heat, stir the semisweet chocolate and cream until melted and smooth.
*Using a spoon or a small whisk, drizzle the chocolate mixture over the raspberries.
*Let the chocolate set at room temperature or in the refrigerator.
*Run a sharp knife around the edge of the pan, then cut the squares apart along the marked lines.
-makes 16-
1 1/2 cups flour
1/8 t salt
6 T sugar
1/2 cup cold unsalted butter, cut into parts
1 egg yolk
2 T heavy cream
1/2 cup currant jelly
80 fresh raspberries
4 oz high quality semisweet chocolate, chopped
1/4 cup heavy cream
>how to make<
*Preheat the oven to 375 degrees.
*Grease a 9 x 9" baking pan.
*Put the flour, salt, and sugar in the bowl of a food processor and pulse several times to combine.
*Add the butter and process until the mixture is like coarse meal.
*Beat egg yolk with 2 T heavy cream, add and process until all the dough forms clumps, scraping down the bowl several times.
*Pat the dough evenly over the bottom of the prepared pan.
*Bake for 20 minutes, until golden on top and brown at the edges.
*Let the pan cool on a wire rack until warm.
*In a small saucepan over low heat, melt the currant jelly, stirring constantly until smooth.
*Using a soft pastry brush, spread the melted jelly evenly over the warm crust in the pan.
*With the tip of a sharp knife, mark the dough in 16 squares; do not cut yet.
*In a small saucepan over very low heat, stir the semisweet chocolate and cream until melted and smooth.
*Using a spoon or a small whisk, drizzle the chocolate mixture over the raspberries.
*Let the chocolate set at room temperature or in the refrigerator.
*Run a sharp knife around the edge of the pan, then cut the squares apart along the marked lines.
-makes 16-
Labels: raspberry square recipe
8/12/2013
Peach Mascarpone Semifreddo
(sponge cake)
4 eggs
3/4 cups sugar
1/2 t vanilla extract
pinch of salt
pinch of cream of tartar
2/3 cup flour
(syrup)
1 cup water
1/3 cup sugar
1/3 cup Kirsch
(peach filling)
2 lbs peaches, peeled, pitted, and cut into 1/2" dice
3 T sugar
(mascarpone filling)
2 cups mascarpone cheese
1/4 cup heavy cream (to thin the mascarpone)
(fruit)
1 lb peaches, peeled, pitted, and cut into 1/2" slices
1 T sugar
(topping)
3/4 cup crushed amaretti
>how to make<
(sponge cake)
*Preheat the oven to 350 degrees.
*Grease a rectangular jelly roll pan and line the bottom with parchment paper; set aside.
*Place the egg yolks, half of the sugar, and the vanilla extract in the bowl of a mixer fitted with the whip attachment, and whip until the mixture is a light lemon color and very thick, scraping down the sides of the bowl occasionally, about 10 minutes.
*Transfer to a large bowl and set aside.
*Wash and dry the bowl of the mixer and the whip attachment.
*Place the egg whites, salt, and cream of tartar in the bowl and whip on high speed until frothy.
*While beating, add the remaining sugar, about 1 T at a time, and beat until the whites hold stiff peaks.
*Using a large plastic spatula, gently fold about half of the whipped egg whites into the egg yolk mixture, then fold in about half of the flour.
*Continue adding the egg whites and flour alternately, folding very gently.
*Pour the batter into the prepared pans.
*Bake until the cake is golden brown and springs back when touched lightly in the center about 20 minutes.
*Let cool for about 10 minutes, then remove the cakes from the pans and let cool completely.
(syrup)
*To make the Kirsch syrup, in a small saucepan, warm the water and 1/3 cup sugar, stirring until the sugar dissolves.
*Remove from the heat, then stir in the Kirsch.
*Let cool completely.
(peach filling)
*To make the peach filling, in a small bowl, toss the diced peaches with the 3T sugar and let stand until juicy.
(mascarpone filling)
*To make the mascarpone filling, put the mascarpone in a medium bol; it it is very thick straight out of the container, add the cream.
*Whisk until the mascarpone begins to hold its shape and has the consisitency of buttercream frosting.
*Stir in the 1/4 cup sugar and vanilla. Set aside.
(assembling)
*To assemble the semifreddo, remove the parchment paper from the sponge cake and cut into half to fit the baking dish.
*Spread 1/2 cup of the mascarpone filling evenly in the bottom of the baking dish.
*Place one of the cake pieces on top and brush evenly with about half of the Kirsch syrup.
*Spread the peach filling over the cake.
*Spread 1 1/4 cups mascarpone filling over the peaches.
*Add the second cake layer and soak it with the remaining syrup.
*Spread the remaining mascarpone over the cake and refrigerate, uncovered, for about 30 minutes to firm up the top layer of mascarpone.
*Cover with plastic wrap and refrigerate until chilled.
*JUst before serving, in a small bowl, toss the sliced peaches with the 1 T sugar.
*Let stand until the sugar dissolves and the peaches are juicy.
*Scatter the peach slices over the semifreddo.
*Cut the semifreddo into neat rectangles and serve.
-makes 8 to 10-
Note: This recipe except for the sponge cake was adapted from "Ready for Desserts" by David Lebovitz.
(sponge cake)
4 eggs
3/4 cups sugar
1/2 t vanilla extract
pinch of salt
pinch of cream of tartar
2/3 cup flour
(syrup)
1 cup water
1/3 cup sugar
1/3 cup Kirsch
(peach filling)
2 lbs peaches, peeled, pitted, and cut into 1/2" dice
3 T sugar
(mascarpone filling)
2 cups mascarpone cheese
1/4 cup heavy cream (to thin the mascarpone)
(fruit)
1 lb peaches, peeled, pitted, and cut into 1/2" slices
1 T sugar
(topping)
3/4 cup crushed amaretti
>how to make<
(sponge cake)
*Preheat the oven to 350 degrees.
*Grease a rectangular jelly roll pan and line the bottom with parchment paper; set aside.
*Place the egg yolks, half of the sugar, and the vanilla extract in the bowl of a mixer fitted with the whip attachment, and whip until the mixture is a light lemon color and very thick, scraping down the sides of the bowl occasionally, about 10 minutes.
*Transfer to a large bowl and set aside.
*Wash and dry the bowl of the mixer and the whip attachment.
*Place the egg whites, salt, and cream of tartar in the bowl and whip on high speed until frothy.
*While beating, add the remaining sugar, about 1 T at a time, and beat until the whites hold stiff peaks.
*Using a large plastic spatula, gently fold about half of the whipped egg whites into the egg yolk mixture, then fold in about half of the flour.
*Continue adding the egg whites and flour alternately, folding very gently.
*Pour the batter into the prepared pans.
*Bake until the cake is golden brown and springs back when touched lightly in the center about 20 minutes.
*Let cool for about 10 minutes, then remove the cakes from the pans and let cool completely.
(syrup)
*To make the Kirsch syrup, in a small saucepan, warm the water and 1/3 cup sugar, stirring until the sugar dissolves.
*Remove from the heat, then stir in the Kirsch.
*Let cool completely.
(peach filling)
*To make the peach filling, in a small bowl, toss the diced peaches with the 3T sugar and let stand until juicy.
(mascarpone filling)
*To make the mascarpone filling, put the mascarpone in a medium bol; it it is very thick straight out of the container, add the cream.
*Whisk until the mascarpone begins to hold its shape and has the consisitency of buttercream frosting.
*Stir in the 1/4 cup sugar and vanilla. Set aside.
(assembling)
*To assemble the semifreddo, remove the parchment paper from the sponge cake and cut into half to fit the baking dish.
*Spread 1/2 cup of the mascarpone filling evenly in the bottom of the baking dish.
*Place one of the cake pieces on top and brush evenly with about half of the Kirsch syrup.
*Spread the peach filling over the cake.
*Spread 1 1/4 cups mascarpone filling over the peaches.
*Add the second cake layer and soak it with the remaining syrup.
*Spread the remaining mascarpone over the cake and refrigerate, uncovered, for about 30 minutes to firm up the top layer of mascarpone.
*Cover with plastic wrap and refrigerate until chilled.
*JUst before serving, in a small bowl, toss the sliced peaches with the 1 T sugar.
*Let stand until the sugar dissolves and the peaches are juicy.
*Scatter the peach slices over the semifreddo.
*Cut the semifreddo into neat rectangles and serve.
-makes 8 to 10-
Note: This recipe except for the sponge cake was adapted from "Ready for Desserts" by David Lebovitz.
