Home Party Dessert Recipe
12/18/2018
Chocolate Cranberry Trifle Cake
(for sponge cake)
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
6 eggs, separated, room temperature
1 cup sugar
1/2 t vanilla
1/2 t cream of tartar
pinch of salt
(for cranberry filling)
12 oz. fresh cranberries
1 cup sugar
1 T fresh lemon juice
(for Grand Marnier sauce)
1 1/4 cups milk
1/2 cup whipping cream
4 egg yolks
1/2 cup sugar
3T Grand Marnier
1 t vanilla
(for chocolate mousse)
1 t instant espresso powder
1/4 cup boiling water
3/4 cup sugar
4 oz. unsweetened chocolate, coarsely chopped
6 T unsalted butter, cut into 6 pieces
4 eggs, separated, room temperature
1 t vanilla
pinch of salt
pinch of cream of tartar
1/2 cup finely chopped walnuts
>how to make<
(for sponge cake)
*Preheat oven to 325 degrees.
*Butter two 8" cake pans
*Line with parchment; butter and flour paper, shaking off excess.
*Sift together 1/2 cup flour and cocoa powder.
*Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted.
*Blend in vanilla.
*Gradually beat in dry ingredients, stopping to scrape down sides of mixing bowl.
*Using clean, dry beaters, beat whites, cream of tartar and salt until soft peaks form.
*Gradually add remaining sugar and beat until whites are stiff but not day.
*Gently fold whites into batter 2 additions.
*Pour batter into prepared pans.
*Bake until cake pulls away from sides of pan and top springs back when lightly touched, 25 to 30 minutes.
*Invert onto racks and cool completely.
(for cranberry filling)
*Combine all ingredients in heavy medium saucepan and slowly bring to boil.
*Reduce heat and simmer 3 minutes.
*Set aside 16 large berries for decorations.
*Continue simmering remaining berries until mixture is jamlike, about 5 minutes.
*Cool completely.
(for Grand Marnier sauce)
*Heat milk and cream in heavy small saucepan until skin forms on top, about 5 minutes.
*Whisk yoks to blend in double boiler.
*Gradually whisk in sugar.
*Slowly stir in milk mixture.
*Set over gently simmering water and stir with wooden spoon until mixture thickens and finger leaves path when drawn across spoon, about 12 minutes.
*Cool completely. Blend in Grand Marnier and vanilla.
*Cover and refrigerate until ready to serve.
(for chocolate mousse)
*Dissolve espresso powder in water in heavy small saucepan.
*Add 1/2 cup sugar and cook over low heat until sugar is dissolved, swirling pan occasionally.
*Bring to boil. Reduce heat to lowest setting.
*Add chocolate and stir until melted.
*Transfer to large bowl. Whisk in butter 1 piece at a time.
*Beat in yolks. Blend in vanilla.
*Using clean, dry beaters, beat whites with salt and cream of tartar until soft peaks form.
*Gradually add remaining sugar and beat until whites are stiff but not dry.
*Stir 1/4 cup of whites into chocolate mixture.
*Fold chocolate mixture into remaining whites.
*Cover and refrigerate until ready to use.
(for assembling)
*Line edges of cake platter with 4 strips of waxed paper.
*Set 1 cake layer on platter.
*Spread with half of filling; do not let any run down sides.
*Spread with half of mousse
*Sprinkle with half of walnuts.
*Repeat with remaining ingredients.
*Arrange reserved cranberries decoratively on top of cake.
*Cut sheet of axed paper long enough to encircle cake.
*Fold paper in half lengthwise.
*Wrap around cake to support.
*Secure with string or tape.
*Refrigerate at least 2 hours to firm.
*Bring cake to room temperature.
*Remove collar from cake and strips from platter.
*Cut cake into slices.
*Spoon several tablespoons of sauce onto each plate.
*Top with cake slice and serve.
-serves 8-
Note: I found this recipe in "Bon appetit: Cakes".
(for sponge cake)
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
6 eggs, separated, room temperature
1 cup sugar
1/2 t vanilla
1/2 t cream of tartar
pinch of salt
(for cranberry filling)
12 oz. fresh cranberries
1 cup sugar
1 T fresh lemon juice
(for Grand Marnier sauce)
1 1/4 cups milk
1/2 cup whipping cream
4 egg yolks
1/2 cup sugar
3T Grand Marnier
1 t vanilla
(for chocolate mousse)
1 t instant espresso powder
1/4 cup boiling water
3/4 cup sugar
4 oz. unsweetened chocolate, coarsely chopped
6 T unsalted butter, cut into 6 pieces
4 eggs, separated, room temperature
1 t vanilla
pinch of salt
pinch of cream of tartar
1/2 cup finely chopped walnuts
>how to make<
(for sponge cake)
*Preheat oven to 325 degrees.
*Butter two 8" cake pans
*Line with parchment; butter and flour paper, shaking off excess.
*Sift together 1/2 cup flour and cocoa powder.
*Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted.
*Blend in vanilla.
*Gradually beat in dry ingredients, stopping to scrape down sides of mixing bowl.
*Using clean, dry beaters, beat whites, cream of tartar and salt until soft peaks form.
*Gradually add remaining sugar and beat until whites are stiff but not day.
*Gently fold whites into batter 2 additions.
*Pour batter into prepared pans.
*Bake until cake pulls away from sides of pan and top springs back when lightly touched, 25 to 30 minutes.
*Invert onto racks and cool completely.
(for cranberry filling)
*Combine all ingredients in heavy medium saucepan and slowly bring to boil.
*Reduce heat and simmer 3 minutes.
*Set aside 16 large berries for decorations.
*Continue simmering remaining berries until mixture is jamlike, about 5 minutes.
*Cool completely.
(for Grand Marnier sauce)
*Heat milk and cream in heavy small saucepan until skin forms on top, about 5 minutes.
*Whisk yoks to blend in double boiler.
*Gradually whisk in sugar.
*Slowly stir in milk mixture.
*Set over gently simmering water and stir with wooden spoon until mixture thickens and finger leaves path when drawn across spoon, about 12 minutes.
*Cool completely. Blend in Grand Marnier and vanilla.
*Cover and refrigerate until ready to serve.
(for chocolate mousse)
*Dissolve espresso powder in water in heavy small saucepan.
*Add 1/2 cup sugar and cook over low heat until sugar is dissolved, swirling pan occasionally.
*Bring to boil. Reduce heat to lowest setting.
*Add chocolate and stir until melted.
*Transfer to large bowl. Whisk in butter 1 piece at a time.
*Beat in yolks. Blend in vanilla.
*Using clean, dry beaters, beat whites with salt and cream of tartar until soft peaks form.
*Gradually add remaining sugar and beat until whites are stiff but not dry.
*Stir 1/4 cup of whites into chocolate mixture.
*Fold chocolate mixture into remaining whites.
*Cover and refrigerate until ready to use.
(for assembling)
*Line edges of cake platter with 4 strips of waxed paper.
*Set 1 cake layer on platter.
*Spread with half of filling; do not let any run down sides.
*Spread with half of mousse
*Sprinkle with half of walnuts.
*Repeat with remaining ingredients.
*Arrange reserved cranberries decoratively on top of cake.
*Cut sheet of axed paper long enough to encircle cake.
*Fold paper in half lengthwise.
*Wrap around cake to support.
*Secure with string or tape.
*Refrigerate at least 2 hours to firm.
*Bring cake to room temperature.
*Remove collar from cake and strips from platter.
*Cut cake into slices.
*Spoon several tablespoons of sauce onto each plate.
*Top with cake slice and serve.
-serves 8-
Note: I found this recipe in "Bon appetit: Cakes".
Labels: chocolate cake recipe, cranberry cake recipe, trifle cake recipe
12/03/2018
Berry Apple-Butter Pie
(for pie crust)
2 1/2 cups all purpose flour
1/2 t fine sea salt
1 cup cold unsalted butter, cut into 1/2" cubes
6 to 8 T ice water
(for filling)
8 to 10 medium red-skinned apples (about 4 lbs.), cored and diced
1 cup granulated sugar
1 1/4 t ground ginger 2 T cider vinegar
1/2 cup apple cider
6 oz. raspberries
6 oz. blackberries
2 large eggs
turbinado sugar for finishing
>how to make<
(for pie crust)
*In a large bowl, whisk together the flour and salt to combine.
*Add the butter, tossing the cubes through the flour until the pieces are separated from one another and each piece is coated.
*Cut the butter into the flour by pressing the pieces between your palms or fingertips, flattening the cubes into big shards and continuing to toss them in the flour to recoat the shards.
*Make a well in the center of the mixture.
*Add 3 T ice water and mix it in by tossing the flour in the bowl.
*Continue to add ice water 1 to 2 T at a time until the dough begins to come together.
*Form the dough into a disk about 1" thick.
*Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days.
(for filling)
*In a large pot over medium-high heat, combine the apples, sugar, ginger, cider vinegar and apple cider.
*Cook, stirring occasionally, until the apples begin to soften and break down, 25 to 30 minutes, reducing the heat as necessary to prevent scorching.
*Add the raspberries and blackberries and stir to combine.
*Cook for 1 minute, stirring to prevent scorching, then turn off the beat.
*Use a potato masher or immersion blender to break the mixture down to a coarse puree, being careful not to turn it into a paste.
*Return the pot to medium heat, and continue to cook, stirring occasionally, until it thickens, 15 to 20 minutes.
*You should have about 5 cups of apple butter.
*If you have too much, return it to the pot and continue to cook until you reduce it to 5 cups Cool completely.
(for assembly)
*On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about 1/4" thick.
*Starting at one end, gently roll up the dough onto the rolling pin.
*Unfurl the dough over a 9" pie plate.
*In a medium bowl, whisk the egg into the cooled apple butter until well combined.
*Pour into the prepared crust and smooth into an even layer.
*Refrigerate while you prepare the top crust, about 15 minutes.
*Roll out second disk of dough to 1/4" thickness.
*Using a cookie cutter, cut out triangles with 1" sides, or other similarly sized shapes, from the middle portion of the crust, leaving a 3" border.
*Place the cutouts at least 3/4" apart.
*Remove and discard the cutouts. (You do not want cutouts on the portion you are going to crimp.)
*Remove the pie from the refrigerator.
*Starting at one end of the top crust, gently roll up the crust onto the rolling pin.
:gently unfurl the top crust onto the pie, aiming the portion with cutouts over the center of the pie.
*Trim away any excess crust with scissors, leaving 1/2" all the way around the outside rim of the pie plate.
*Pinch the edges together to seal, tuck them under, and crimp as desired.
*Return the pie to the refrigerator and chill for 30 minutes.
*While the crust chills place a rack on the bottom shelf of the oven, and place baking stone, if you have one, on the rack.
*Heat the oven to 425 degrees.
*Line a baking sheet with parchment paper or foil.
*Transfer the pie to the baking sheet, ad egg wash the top crust. (Do not egg wash the edges.)
*Sprinkle with turbinado sugar and transfer the baking sheet to the oven, placing it directly on the baking stone, if using.
*Bake until the top crust is evenly golden brown and the filling has puffed up slightly, 40 to 45 minutes. (If the crust is browning too quickly, you can ten it with foil in the las 10 to 15 minutes.)
*Cool pie on a rack at least 40 minutes before slicing and serving.
*The pie is best the day it is baked; store leftovers at room temperature covered tightly with plastic wrap.
-serves 8 to 10-
Note: I found this recipe in "The New York Times".
Labels: Apple pie recipe, Berry Apple-Butter Pie recipe, fruit pie recipe
