Archives for: May 2011

05/12/11

Triple Caramel Cake

Permalink 08:34:39 pm, Categories: Desserts, Cakes  

3 cups heavy cream, divided
2.5 cups sugar, divided
6 oz butter (12 tbs)
4 eggs, room temp
9.5 oz cake flour (2 cups)
1.5 tsp baking powder
pinch salt

Make the caramel:

Put 2 cups cream in a saucepan and bring to a simmer

Put one cup sugar in a heavy medium size saucepan over medium heat. Let the sugar melt, stirring the melted parts around so it doesn't burn. When it gets a deep amber, take it off the heat and add the cream slowly...it will foam up. Return to the heat, bring to a boil and cook gently for about 5 minutes. Any clumps of sugar will dissolve as you cook it.

Keep one cup out for the cake, put the rest in the refrigerator.

Cake:

Heat oven to 325F and spray a 12 cup bundt pan with Pam w/ Flour. Cream the butter with 1.5 cups sugar; add the eggs one at a time. Sift together the dry ingredients and add alternately with the caramel, starting and ending with the dry ingredients.

Here's the weird part: the cake needs to fall. Using cake flour instead of AP helps, but if it doesn't look like it's going to fall on its own then about 20-30 minutes in to baking jiggle it around until it collapses. This gives it a rich moist texture.

Bake 35-40 minutes until a skewer comes out clean; let rest for ten minutes on a rack and then unmold and cool.

Whip the last cup of cream and swirl in some of the caramel sauce.

Serve cake with caramel sauce and whipped cream.

Strawberry Rhubarb Pie

Permalink 08:19:40 pm, Categories: Desserts, Pie  

Pie Dough

Strawberry-Rhubarb Filling
3 cups fresh strawberries , hulled and sliced
3 cups fresh rhubarb , trimmed and cut into 1-inch pieces
3/4 cup granulated sugar
2 teaspoons lemon juice
1/4 teaspoon vanilla extract
3–4 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter , cut into small pieces

INSTRUCTIONS

Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees. Toss fruit with sugar, lemon juice, vanilla extract, and tapioca; let stand for 15 minutes.

Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough.

Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking.

Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.

Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.

Fresh Strawberry Pie

Permalink 08:12:26 pm, Categories: Desserts, Pie  

2.5 lbs fresh strawberries , gently rinsed and hulled
3/4cup (5 1/4 ounces) sugar
2 tablespoons cornstarch
1 1/2 teaspoons Sure-Jell for low-sugar recipes
Generous pinch Table salt
1 tablespoon juice from 1 lemon
1 blind Baked Pie Shell

Whipped Cream
1 cup cold heavy cream
1 tablespoon sugar

INSTRUCTIONS
FOR THE FILLING: Select 6 ounces misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1½ cups. In food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed. You should have about ¾ cup puree.

Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan. Stir in berry puree, making sure to scrape corners of pan. Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer to large bowl and stir in lemon juice. Let cool to room temperature.

Meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; halve only extra-large berries. Add berries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated. Scoop berries into pie shell, piling into mound. If any cut sides face up on top, turn them face down. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.

Cut pie into wedges. Serve with whipped cream.

Hard Boiled Eggs

Permalink 07:37:30 pm, Categories: Vegetarian, Side Dishes  

Since I can never remember:

Cover eggs with about an inch of cold water.

Bring to a boil. On my stove, in a 3qt saucepan, this takes about nine minutes.

Turn off stove (move to a cold burner if using electric), cover, and let sit for ten minutes.

Remove to cold water or an ice bath, once cool, refrigerate.

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Robin's Random Recipes

My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.

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