Home Party Dessert Recipe
1/27/2018
Raspberry Whipped Cream Truffle Cake
(for glaze)
1 cup heavy whipping cream
1/4 cup unsalted butter, diced
2 T sugar
12 oz. bittersweet or semisweet chocolate
1 t vanilla extract
(for cake)
2 oz. unsweetened chocolate, chopped
2 cups cake floor
2/3 cup unsweetened cocoa powder
1 t baking soda
1/2 t salt
2 cups sugar
1/2 cup unsalted butter, room temperature
3 large eggs
1 1/2 t vanilla extract
1 1/4 cups buttermilk
(filling)
1 3/4 cups plus 2 T chilled heavy whipping cream
3 T powdered sugar
2 t framboise
3/4 t vanilla extract
2 cups fresh raspberries
>how to make<
1 cup heavy whipping cream
1/4 cup unsalted butter, diced
2 T sugar
12 oz. bittersweet or semisweet chocolate
1 t vanilla extract
(for cake)
2 oz. unsweetened chocolate, chopped
2 cups cake floor
2/3 cup unsweetened cocoa powder
1 t baking soda
1/2 t salt
2 cups sugar
1/2 cup unsalted butter, room temperature
3 large eggs
1 1/2 t vanilla extract
1 1/4 cups buttermilk
(filling)
1 3/4 cups plus 2 T chilled heavy whipping cream
3 T powdered sugar
2 t framboise
3/4 t vanilla extract
2 cups fresh raspberries
>how to make<
(for glaze)
*Combine cream, butter, and sugar in heavy large saucepan.
*Stir over medium heat until butter melts, sugar dissolves, and mixture comes to simmer.
*Remove from heat.
*Add chocolate and vanilla.
*Stir until chocolate melts and glaze is smooth.
*Let stand until thick enough to spread, stirring occasionally about 1 hour.
(for cake)
*Preheat oven to 350 degrees.
*Butter two 9" diameter cake pans with 2" high sides.
*Line pan bottoms with waxed paper, butter paper.
*Stir chocolate in top of double boiler set over simmering water until melted.
*Remove from over water.
*Sift flour, cocoa, baking soda, and salt into medium bowl.
*Using electric mixer, beat sugar and butter in large bowl until well blended.
*Beat in eggs 1 at a time, occasionally scraping down sides of towel.
*Beat in melted chocolate and vanilla.
*Beat in dry ingredients alternately with buttermilk in 3 additions each.
*Divide batter between prepared pans.
*Bake cakes until tester inserted into center comes out clean, about 35 minutes.
*Cool cakes in pans on racks 10 minutes.
*Cut around pan sides to loosen cakes.
*Turn cakes out onto racks; peel off waxed paper.
*Cool cakes completely.
(filling)
*Using electric mixer, beat cream, powdered sugar, framboise and vanilla in large bowl until from peaks form.
*Transfer 1 1/2 cups whipped cream mixture to small bowl and chill.
*Fold raspberries into remaining whipped cream mixture for filling.
(assembling)
(assembling)
*Using long serrated knife, cut each cake layer horizontally in half.
*Using large tart pan bottom as aid, transfer 1 layer to platter.
*Slide waxed paper strips under edges of cake.
*Spread 2/3 cup chocolate glaze over cake.
*Spread half of raspberry whipped cream over.
*Place second cake layer on work surface.
*Spread 2/3 cup glaze, then remaining raspberry cream over.
*Place atop first layer, using tart pan bottom as aid.
*Top with third cake layer, cut side down, pressing lightly to adhere.
(Reserve fourth layer tor another use.)
*smooth filling at edges of cake.
*Spread thin layer of glaze over sides of cake.
*Chill until glaze sets, about 10 minutes
*Spread remaining glaze over sides of cake.
*Spread or pipe reserved 1 1/2 cups whipped cream mixture over top of cake.
*Garnish with additional berries, if desired.
*Gently pull waxed strips from under cake.
*Cover cake with cake dome; chill at least 1 hour and up to 8 hours.
-serves 12-
Note: I found this recipe in "bon appetit desserts".
1/09/2018
Pear Pomegranate Pie
(for double 9" pie dough)
2 1/2 cups all purpose flour
1 t table salt
2 T sugar
12 T cold unsalted butter, cut into 1/4" slices
1/2 cup chilled solid vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water
(for pie filling)
4 Bosc pears (about 2 lbs.), peeled and cored
4 Anjou pears (about 2 lbs.), peeled and cored
6 T pomegranate molasses
3 T unsalted butter, cut into small pieces
3 T tapioca
3/4 cup light brown sugar
1/2 t ground ginger
1/4 t salt
flour for dusting
>how to make<
*Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
*Empty mixture into medium bowl.
*Sprinkle vodka and water over mixture.
*With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
*Divide dough into two even balls and flatten each into 4" disk.
*Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
(for pie filling)
*Preheat oven to 425 degrees.
*Quarter 6 pears.
*In a large skillet over medium high heat, bring 3 T molasses to a boil.
*Let simmer about 2 minutes, until molasses thickens.
*Arrange half the quartered pears in a single layer in skillet.
Sprinkle 1 1/2 D butter over pears.
*Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes.
*Scrape pears and molasses into a bowl.
*Add tapioca and toss to combine.
*Repeat cooking process with remaining molasses, butter and quartered pears.
*Add second batch of pears to bowl; combine.
*Thinly slice remaining pears and add to bowl.
*Stir in sugar, ginger and salt.
(for assembly)
*On a lightly floured surface, roll out both crusts to 12" circles.
*Place one crust in 9" pie plate.
*Scrape pear filling into crust.
*Cut remaining dough into strips about 1" thick.
*Top pie with strips, weaving them into a lattice.
*Crimp edges to seal.
*Place pie on a foil-lined, rimmed baking sheet.
*Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and pears are tender when pricked with a fork, about 45 minutes more.
*Let cool for 30 minutes before slicing.
-serves 8-
Note: I found this recipe in New York Times.
(for double 9" pie dough)
2 1/2 cups all purpose flour
1 t table salt
2 T sugar
12 T cold unsalted butter, cut into 1/4" slices
1/2 cup chilled solid vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water
(for pie filling)
4 Bosc pears (about 2 lbs.), peeled and cored
4 Anjou pears (about 2 lbs.), peeled and cored
6 T pomegranate molasses
3 T unsalted butter, cut into small pieces
3 T tapioca
3/4 cup light brown sugar
1/2 t ground ginger
1/4 t salt
flour for dusting
>how to make<
(for dough)
*Process 1 1/2 cups flour, salt, and sugar in food processor until combined about 2 one-second pulsed.
*Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds.
*Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.*Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
*Empty mixture into medium bowl.
*Sprinkle vodka and water over mixture.
*With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
*Divide dough into two even balls and flatten each into 4" disk.
*Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
(for pie filling)
*Preheat oven to 425 degrees.
*Quarter 6 pears.
*In a large skillet over medium high heat, bring 3 T molasses to a boil.
*Let simmer about 2 minutes, until molasses thickens.
*Arrange half the quartered pears in a single layer in skillet.
Sprinkle 1 1/2 D butter over pears.
*Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes.
*Scrape pears and molasses into a bowl.
*Add tapioca and toss to combine.
*Repeat cooking process with remaining molasses, butter and quartered pears.
*Add second batch of pears to bowl; combine.
*Thinly slice remaining pears and add to bowl.
*Stir in sugar, ginger and salt.
(for assembly)
*On a lightly floured surface, roll out both crusts to 12" circles.
*Place one crust in 9" pie plate.
*Scrape pear filling into crust.
*Cut remaining dough into strips about 1" thick.
*Top pie with strips, weaving them into a lattice.
*Crimp edges to seal.
*Place pie on a foil-lined, rimmed baking sheet.
*Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and pears are tender when pricked with a fork, about 45 minutes more.
*Let cool for 30 minutes before slicing.
-serves 8-
Note: I found this recipe in New York Times.
Labels: pear pie recipe, pear pomegranate pie recipe, pie recipe
