Hands together teeth apart.Summer evenings, when shadows grow long, when the grass has cooled, and the evening meal is complete the chime chime, in music: see bell. of a tiny bell sets children scrambling. Perhaps one toddler darts upstairs to comb through his dresser drawer for a hidden dollar, while another races her fingers around the sofa cushions, desperate to find a few forgotten coins. Others still grasp toy banks and jar open the manhole-like plug in the bottom to free what loose change has been saved. Parents holler their requests from reclined re·cline v. re·clined, re·clin·ing, re·clines v.tr. To cause to assume a leaning or prone position. v.intr. To lie back or down. lawn chairs in the backyard for a "push-up" or "rocket pop" as children tear over hedges to reach the sidewalk in time. There, a boxy box·y adj. box·i·er, box·i·est Resembling a box, especially in simplicity or rectangularity. box  i·ness n. white truck, lit from within waits. The return home is leisurely and silent, fists filled with frozen delight. Hand-held desserts are one of the best parts of summer--when it's okay to eat with your hands. Often thought of as a "no-no" in certain circles, eating with one's hands has certain advantages. For one, it allows the diner diner, restaurant resembling the railroad dining car that is its source. In the mid-19th cent., the first dining cars that appeared on trains were nothing more than an empty car with a fastened-down table. George M. to place absolute attention on the food at hand. In fact for thousands of years it was thought ill-mannered to use utensils at all. The first prescribed book of manners dates to 2500 BC in an Egyptian manuscript known as the "Prisse Papyrus papyrus (pəpī`rəs), a sedge (Cyperus papyrus), now almost extinct in Egypt but so universally used there in antiquity as to be the hieroglyphic symbol for Lower Egypt and a common motif in art. ." The scroll sets in writing the proper behavior to be observed when in the company of superiors, spouses, or family. These same rules remained part of the etiquette of the Roman Empire. Some two thousand years later, in addition to guidelines on decorum DECORUM. Proper behaviour; good order. 2. Decorum is requisite in public places, in order to permit all persons to enjoy their rights; for example, decorum is indispensable in church, to enable those assembled, to worship. , the Bible set specific protocol for preparing and consuming food. As Christianity became an intrinsic part of Europe during the Middle Ages, social behavior In biology, psychology and sociology social behavior is behavior directed towards, or taking place between, members of the same species. Behavior such as predation which involves members of different species is not social. was strictly dictated. In the eleventh century, by decree of the church, all social classes were instructed to eat with their fingers--a person of proper stock would employ only three fingers, sparing the pinkie and ring finger. It was believed that "only human fingers, created by God, were worthy to touch God's bounty" (Panati 78). These rules prevailed until the 1600s when class wars in France gave reason for the nobility to distinguish themselves in social practices. Eating with one's hands became a peasant's manner. Italians may have made the fork, but it was French who made it fashionable. Even today there are certain distinctions among diners Diners can mean:
New York City City (pop., 2000: 8,008,278), southeastern New York, at the mouth of the Hudson River. The largest city in the U.S. . "When it comes to desserts we try to match the dining experience; interesting but tasteful taste·ful adj. 1. Having, showing, or being in keeping with good taste. 2. Pleasing in flavor; tasty. taste . Our guests shouldn't have to wear gloves to eat their dessert," Hubert laughs. He does concede that under the right circumstance, a hand-held dessert may be one of convenience, "I have done some hand-held desserts, but mostly for buffets, it suits the casual setting when guests may be on their feet or mingling." Though Hubert prefers a plated dessert, the hand-held desserts were right up Pastry Chef Wayne Brachman's alley. A self pro claimed flea market See computer flea market. flea market yard sale of used items at low prices. [Pop. Culture: Misc.] See : Inexpensiveness hound hound, classification used by breeders and kennel clubs to designate dogs bred to hunt animals. Most of the dogs in this group hunt by scent, their quarry ranging from such large game as bear or elk to small game and vermin; ground scenters trail slowly with the head , Brachman scours scour, scours 1. the chemical and physical cleaning of fleece wool. 2. diarrhea. dietetic scour see dietary diarrhea. peat scour see secondary nutritional copper deficiency. the concrete fields of Manhattan for dusty cook books, little pink do-dads and pastel green thingamabobs; true relics relics, part of the body of a saint or a thing closely connected with the saint in life. In traditional Christian belief they have had great importance, and miracles have often been associated with them. of the 50s and 60s, a time when soda fountains and ice cream cones An ice cream cone or cornet is a cone-shaped pastry, usually made of a wafer similar in texture to a waffle, in which ice cream is served, allowing it to be eaten without a bowl or spoon. were all the rage General Public's All the Rage was released in 1984 by I.R.S. Records. Track listing
Ice Cream arrived in Europe during the thirteenth century via Marco Polo Marco Polo: see Polo, Marco. on his way home from the Orient. Though the Italians became masters immediately, it wasn't until the seventeenth century that the British enjoyed the frozen confection con·fec·tion n. A sweetened medicinal compound. Also called electuary. . By the nineteenth century Europe was crazy for frozen sweets. By the early 1800s an Ohio gentleman, Harry Burt Harry B. Burt (d. 1926 in Youngstown, Ohio) was an American confectioner who developed the ice cream novelty known as the Good Humor bar.[1] Product innovation placed his frozen concoction on a stick and called it a "Good Humor Noun 1. good humor - a cheerful and agreeable mood amiability, good humour, good temper humour, mood, temper, humor - a characteristic (habitual or relatively temporary) state of feeling; "whether he praised or cursed me depended on his temper at the time"; Ice Cream Sucker sucker, common name for members of the family Catostomidae, freshwater fish related to the minnow and catfish families and like them possessing an intricate set of bones forming a highly sensitive hearing apparatus. Suckers range in size from 6 in. ." He sold his treats to children from a large white truck that cruised local neighborhoods. After his death, the idea was franchised across the United States United States, officially United States of America, republic (2005 est. pop. 295,734,000), 3,539,227 sq mi (9,166,598 sq km), North America. The United States is the world's third largest country in population and the fourth largest country in area. . At roughly the same time, in California, Frank Epperson accidentally froze a lemonade beverage resulting in what he called an Eppsicle--later called Popsicle (Mariani 201). In 1846 the first hand-cranked ice cream machine was made by Nancy Johnston, the dessert became a favorite summer past time in American households. In 1904, at the St. Louis Worlds Fair, the waffle See WAFL. grid crackers and scooped ice cream converged. Exactly how is unclear, nevertheless, the combo was a hit. Today frozen custard variations remain part of the social scene of summer. It is part of every evening stroll through the action of the town palazzo. hubert He has a reputation for infusing a clever twist to the classical French pastries of his native France. Though he has worked at restaurant Jean Georges for four years, every dessert menu for Pastry Chef Eric Hubert seems new. Signature desserts like chocloate cigars, Asian accented Szechuan peppercorn pep·per·corn n. 1. A dried berry of the pepper vine Piper nigrum. 2. A small or insignificant thing. peppercorn Noun the small dried berry of the pepper plant tuiles, caramelized milk sheets, and handmade lollipop, macaroon mac·a·roon n. A chewy cookie made with sugar, egg whites, and almond paste or coconut. [French macaron, from Italian dialectal maccarone, dumpling, macaroni. , and marshmallow marshmallow /marsh·mal·low/ (mahrsh´mel?o) (-mal?o) a perennial Eurasian herb, Althaea officinalis, mignardaises replace the guilt of dessert with delight. What motivates Hubert's sense of humor Noun 1. sense of humor - the trait of appreciating (and being able to express) the humorous; "she didn't appreciate my humor"; "you can't survive in the army without a sense of humor" sense of humour, humor, humour day in and day out Adv. 1. day in and day out - without respite; "he plays chess day in and day out" all the time in such an intense business? "We are a big, happy family." Hubert states. "We have fun. There is no yelling and we don't bring our problems to work. It is a brotherhood. A place where there is a never-ending list of things to learn. Of course there is pressure, but we learn how to become comfortable with our work." Trained on both sides of the line. Hubert understands the natural progression of the diners' experience and makes it a point to evaluate the menus, both savory savory, name for any plant of the genus Satureja, aromatic herbs and subshrubs of the family Labiatae (mint family). Commonly cultivated as border ornamentals or potherbs are two species of the Mediterranean region and surrounding areas: summer savory (S. and sweet, so as not to repeat ingredients. Providing such exquisite desserts and service to match requires lengthy hours in the kitchen. Though Hubert spent several years on the hot line, he gladly swapped chef's knife In cooking, a chef's knife, also known as a French knife, is a cutting tool used in food preparation. The chef's knife is an evolution of the butcher knife, and was originally designed primarily to slice and disjoint large cuts of beef. for palate palate (păl`ĭt), roof of the mouth. The front part, known as the hard palate, formed by the upper maxillary bones and the palatine bones, separates the mouth from the nasal cavity. knife. "I like the pastry shop--it smells good," Hubert quips. Though he enjoys the benefits of his work, he insists on preparing most of his dessert components to best meet the demands of his guests. "People expect the pastry kitchen to provide everything; homemade cadies, ice cream, or a special dessert to satisfy a specific craying," Hubert reasons. "We could work twelve hours a day and provide standard desserts, but we work fifteen and sixteen hour days to prepare everything from scratch. We want to respond to the needs of our clients." Finding employees with this same sense of commitment is more difficult than preparing the daily miseon place. Hubert believes the interview process is more a matter of evaluating an applicants motivation than analyzing his work experience. "I don't hire people according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. their resume's. I look for cooks who are willing to invest their time and work for free. Inevitably those are the people who get the job and up staying." Hubert believes that teaching and exacting the chef's mission is a matter of leading by example. The philosophy of the restaurant comes straight from the chef's mouth Hubert insists, "Jean Georges never says 'no.' I also feel bad saying 'no.' It's not what people want to hear," Hubert stresses that a cook must never lose sight of why he is in the kitche. "The guest is the star of the night. We are honored to have them." brachman His sense of humor and intellect read loud and clear in his writing; a talent he frequently shares with Chocolatier choc·o·la·tier n. 1. One who makes or sells chocolate. 2. A place where chocolate is made or sold. [French, from chocolat, chocolate, from Spanish chocolate , Food Arts, and Time Out. Penning a four-hundred word magazine article is barely enough to satisfy the ideas, which swirl through the head of a geologist/classical record producer/punk rocker/performance artist/pastry maestro. But, double graduate degrees aside, "literary whiz" may soon be added to Pastry Chef Wayne Harley Brachman's list of titles. His latest effort, Retro Desserts (William Morrow
A self-taught pastry chef, Brachman has sweetened sweet·en v. sweet·ened, sweet·en·ing, sweet·ens v.tr. 1. To make sweet or sweeter by adding sugar, honey, saccharin, or another sweet substance. 2. To make more pleasant or agreeable. the menus at Odeon O`de´on n. 1. A kind of theater in ancient Greece, smaller than the dramatic theater and roofed over, in which poets and musicians submitted their works to the approval of the public, and contended for prizes; - hence, in modern usage, the and Arizona 206, but he made his most indelible mark at the Mesa Grill and Bolo. Today he is part of the team at The Glazier Group. As Executive Pastry Chef of Tapika's Southwester south·west·er also sou'·west·er n. 1. A storm or gale blowing from the southwest. 2. A waterproof hat of material such as plastic, oilskin, or canvas, with a broad brim behind to protect the neck. cuisine and the no-nonsense menus at the carnivorous car·niv·o·rous adj. 1. Of or relating to carnivores. 2. Flesh-eating or predatory: a carnivorous bird. 3. Michael Jordan This article is about the former basketball player. For other uses, see Michael Jordan (disambiguation). Michael Jeffrey Jordan (born February 17 1963) is a retired American professional basketball player. Steak House steak house or steak·house n. A restaurant that specializes in beefsteak dishes. and the Strip House, Brachman has found a home for his personal spin on the world of desserts. "When everything started going the way of the tuile in the late 1980s and early 1990s I focused more on the retro desserts," Brachman retraces, "Plated dessers, sauce painting and pulled sugar became the norm, but the garnishes were barely edible. I hated it. The hook with desserts is you want them to be frivolous but also delicious. Other pastry chefs like Gale Gand and Claudia Fleming, were also doing deja vu See DjVu. desserts--the foods of our youth." As Brachman recalls, the style was a sort of reverence to American food, food of the 50s, 60s and 70s: fluffy pink cakes that looked great but didn't taste that great were modernized by updating the flavors. Though food coloring ran rampant in the middle of the century. Brachman's colors are very "p.c." Brachman maintains, "All the colors in my food are natural. In fact it's kind of funny that the natural colors are more techno than the artificial colors." To achieve such glowing hues. Brachman makes a variety of herbal extracts Herbal extract is a liquid solution of herbs and alcohol. The dried or fresh herbs are combined with alcohol, then the solid matter is removed leaving only the oils of the herbs mixed with the alcohol. This process is called extraction, hence the name, herbal extract. in which a sugar syrup Noun 1. sugar syrup - sugar and water and sometimes corn syrup boiled together; used as sweetening especially in drinks sirup, syrup - a thick sweet sticky liquid and herbs are blended to produce a vibrant ingredient. "Just as form follows function; color follows flavor," Brachman explains. In addition to his steadfast use of natural color, Brachman has strong opinions about the beverages that accompany his desserts; "I believe dessert wines, Ports, and Madeiras are best after dessert, otherwise there is too much competition. In general, my favorite My Favorite is an independent synthpop band from Long Island, New York. They released two CDs: Love at Absolute Zero and Happiest Days of Our Lives. My Favorite broke up on September 14, 2005, when singer Andrea Vaughn left the band. beverage with American desserts is a single barrel bourbon The term Single barrel bourbon describes a premium class of bourbon whiskey in which each bottle comes from an individual charred oak barrel, instead of being the product of many different barrels blended for uniformity of color and taste. ; Bookers Knob Creek Knob Creek can refer to:
Frozen Fruit Slices hubert (Serves 6) For the cantaloupe cantaloupe: see gourd; melon. sorbet: 1 cantaloupe, halved halve tr.v. halved, halv·ing, halves 1. To divide (something) into two equal portions or parts. 2. To lessen or reduce by half: halved the recipe to serve two. 3. , seeded, fruit removed and reserved 1 pound white chocolate white chocolate n. Cocoa butter combined with milk and a sweetener, often flavored with vanilla. Noun 1. white chocolate , melted 1 drop green food coloring 5 1/2 ounces granulated sugar Noun 1. granulated sugar - sugar in the form of small grains powdered sugar - sugar granulated into a fine powder refined sugar, sugar - a white crystalline carbohydrate used as a sweetener and preservative granulated sugar Juice of 1 lemon 1 sheet gelatin gelatin or animal jelly, foodstuff obtained from connective tissue (found in hoofs, bones, tendons, ligaments, and cartilage) of vertebrate animals by the action of boiling water or dilute acid. , melted in 1 cup cold water For the blood orange sorbet: 2 cups blood orange juice 23/4 ounces granulated sugar 1/2 sheet gelatin, melted in 1/2 cup cold water For the lemon sorbet: 3 ounces granulated sugar 3 ounces water 2 cups lemon juice 1/2 sheet gelatin, melted in 1/2 cup hot water For the blood orange slices: 2 blood oranges, each out into 6 round slices and pulp discarded 2 quarts water 35 ounces granulated sugar For the lemon slices: 3 lemons, each cut into 6 round slices and pulp discarded 2 quarts water 35 ounces granulated sugar For the pepino pe·pi·no n. pl. pe·pi·nos 1. A spiny Andean shrub (Solanum muricatum) having bright blue flowers and ovoid, violet-purple fruits with edible, yellow, aromatic, acid flesh. 2. The fruit of this plant. melon melon, fruit of Cucumis melo, a plant of the family Curcurbitaceae (gourd family) native to Asia and now cultivated extensively in warm regions. There are many varieties, differing in taste, color, and skin texture—e.g. : 3 pepino melons, each cut into 6 wedges, flesh removed and discarded [*] Reserved cantaloupe sorbet For the garnish garnish v. to obtain a court order directing a party holding funds (such as a bank) or about to pay wages (such as an employer) to an alleged debtor to set that money aside until the court determines (decides) how much the debtor owes to the creditor. : Chocolate chips Chocolate chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape (similar to a Hershey's Kiss). They are available in numerous sizes, from large to miniature, but are usually around 1 cm in diameter. Pine nuts pine nut or piñon (pĭn`yən, pē`nyōn), edible seed of various species of pine trees. Among the North American species that bear such edible seeds are the nut pines or piñons, Pinus edulis Pistachio pistachio (pĭstăsh`ēō, pĭstä`shēō), tree or shrub (of the genus Pistacia) of the family Anacardiaceae (sumac family). The species that yields the pistachio nut of commerce is P. nuts (*.)Availble through The Chef's Garden at (800) 289-4644. For the cantaloupe sorbet, line the cantaloupe rind with plastic wrap. Place 1/4 cup of the melted chocolate in a small bowl, add the green food coloring, and mix to combine. Using a pastry brush A pastry brush or basting brush is a tool used to spread oil or glaze on food. Traditional basting brushes are made of plastic fiber similar to paint brushes, while modern pastry brushes are frequently made out of silicone. , paint a decorative pattern on the inside of each cantaloupe with the green chocolate. Set aside until dry, about 15 minutes. Coat the inside of each shell with white chocolate and set aside until dry, about 15 minutes. Repeat with the remaining white chocolate and set aside until dry, about 15 minutes. Gently remove the plastic wrap from the shell, transfer to a cut ting ting n. A single light metallic sound, as of a small bell. intr.v. tinged , ting·ing, tings To give forth a light metallic sound. board. Unmold un·mold tr.v. un·mold·ed, un·mold·ing, un·molds To remove from a mold: unmold a lemon mousse. the chocolate and discard the plastic wrap. Using a hot knife Hot knife may refer to:
tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. the cantaloupe pulp until smooth, about one minute. Strain through a fine mesh sieve and transfer to a large bowl. Add the sugar, lemon juice, and gelatin and whisk until combined, about one minute. Transfer the mixture to an ice cream machine and freeze according to the manufacturer's instructions. For the blood orange sorbet, in a blender, combine all of the ingredients and blend until combined, about one minute. Transfer to an ice cream machine and freeze according to the manufacturer's instructions. For the lemon sorbet, in a small, covered saucepan over medium heat, bring the sugar and water to a boil, reduce the heat, and simmer until the sugar is dissolved, about two minutes. Remove from the heat and set aside to cool. Add the lemon juice and gelatin and whisk to combine. Transfer to an ice cream machine and freeze according to the manufacturer's instructions. For the blood orange slice, in a medium saucepan, bring the orange rinds, one quart of the water, and 17 ounces of the sugar to a boil. Reduce the heat, and simmer for five minutes. Remove from the heat and strain. Repeat with the remaining water and sugar. Remove from the heat and set aside to cool. Strain through a fine mesh sieve and place the rinds on a parchment-lined sheet pan. Set aside in the freezer until firm, about one hour. For the lemon slices, in a medium saucepan, bring the lemon rinds, one quart of the water, and 17 ounces of the sugar to a boil. Reduce the heat, and simmer for five minutes. Remove from the heat and strain. Repeat with remaining water and sugar. Remove from the heat and set aside to cool. Strain through a fine mesh sieve and place the rinds on a parchment-lined sheet pan. Set aside in the freezer until firm, about one hour. To assemble the cantaloupe slices, arrange the chocolate shell slices on a sheet pan. Using the surface of the sheet pan and a palate knife as a guide, fill each shell with cantaloupe sorbet to resemble a wedge of cantaloupe. Arrange some chocolate chips on top of each slice to resemble seeds. Set aside in the freezer and reserve the remaining sorbet. To assemble the blood orange slices, arrange the orange rinds on a sheet pan. Using the surface of the sheet pan and a palate knife as a guide, fill each rind with blood orange sorbet to resemble a wedge of orange. Arrange some pine nuts on top of each slice to resemble seeds. Set aside in the freezer. To assemble the lemon slices, arrange the lemon rinds on a sheet pan. Using the surface of the sheet pan and a palate knife as a guide, fill each rind with lemon sorbet to resemble a wedge of lemon. Arrange some pistachio nuts on top of each slice to resemble seeds. Set aside in the freezer. To assemble the pepino melon, arrange the pepino rinds on a sheet pan. Using the surface of the sheet pan and a palate knife as a guide, fill each rind with cantaloupe sorbet to resemble a wedge of cantaloupe. Arrange some chocolate chips on top of each slice to resemble seeds. Set aside in the freezer. To serve, arrange some cantaloupe slices, blood orange slices, lemon slices, and pepino melon slices on an ice block. White Chocolate Ladyfinger la·dy·fin·ger also la·dys·fin·ger n. A small finger-shaped sponge cake. Noun 1. ladyfinger - small finger-shaped sponge cake Animals hubert (Serves 6) For the ladyfinger cookies: 5 egg yolks 5 ounces granulated sugar 3 1/2 ounces all-purpose flour, sifted 5 egg whites 1/4 cup confectioners' sugar con·fec·tion·ers' sugar n. Finely pulverized sugar with cornstarch added. For the white chocolate mousse: 1 pint heavy cream 2 ounces white chocolate, melted For the opera glaze glaze, in pottery glaze, translucent layer that coats pottery to give the surface a finish or afford a ground for decorative painting. Glazes—transparent, white, or colored—are fired on the clay. : 4 1/2 ounces semisweet sem·i·sweet adj. Having a small amount of sweetening: semisweet chocolate. Adj. 1. semisweet - having a taste that is a mixture of bitterness and sweetness bittersweet chocolate, 66% cocoa fat 2 3/4 ounces milk chocolate 2 3/4 ounces unsalted butter 3/4 ounce molasses molasses, sugar byproduct, the brownish liquid residue left after heat crystallization of sucrose (commercial sugar) in the process of refining. Molasses contains chiefly the uncrystallizable sugars as well as some remnant sucrose. 1 3/4 ounces corn oil corn oil n. A pale yellow liquid obtained from the embryos of corn grains, used especially as a cooking and salad oil and in the manufacture of margarines. Noun 1. 3/4 ounces maple syrup maple syrup: see under maple. For the apricot glaze: 2 ounces granulated sugar 2 ounces water 16 ounces apricot glaze[*] 2 ounces Baileys [R] Irish Cream For the novel of the same name, see . Irish Cream is a cream liqueur based on Irish whiskey, coffee, cream, and other ingredients. Well known brands include Baileys Irish Cream, which was the first Irish Cream, Carolans and St. Brendan's. 2 kiwis, peeled and pureed 2 drops green food coloring For the assembly: 4 drops red food coloring 1/2 ounce marzipan mar·zi·pan n. A confection made of ground almonds or almond paste, egg whites, and sugar, often molded into decorative shapes. [German, from Italian marzapane, 1 ounce dark chocolate, melted 7 whole blanched blanch also blench v. blanched also blenched, blanch·ing also blench·ing, blanch·es also blench·es v.tr. 1. To take the color from; bleach. 2. almonds, sliced 1 ounce white chocolate, melted For the garnish: Green sugar bars Sugar Bars was a Quarter Horse racehorse and stallion who sired many Quarter horse race and show horses. Life Sugar Bars, a sorrel stallion, foaled in 1951 in El Paso, Texas. (*.) Available through Dairyland The Chefs' Warehouse at (718) 842-8700. For the ladyfinger cookies, preheat pre·heat tr.v. pre·heat·ed, pre·heat·ing, pre·heats To heat (an oven, for example) beforehand. pre·heat er n. the oven to 350 degrees. In the bowl of an electric mixer fitter with the whisk attachment, beat the egg yolks and three ounces of the sugar until lemon colored and thick, about two minutes. Add the flour and mix to combine, about one minute. Remove the bowl, transfer the batter to a medium bowl, ands et aside. In the bowl of an electric mixer fitter with the whisk. attachment, beat the egg whites to form soft peaks. Add the remaining sugar and whip to form stiff peaks. Remove the bowl from the mixer and fold the egg whites into the flour mixture until just combined. Transfer the mixture to a pastry bag A pastry bag is used to pipe semi-solid foods by pressing them through a narrow opening at one end, for many purposes including cake decoration. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to extrude its contents. fitted with a medium round tip. Pipe eight circles and 13 teardrop tear·dropn. 1. A single tear. 2. An object shaped like a tear. shapes onto a parchment-lined sheet pan. Sprinkle with the powdered sugar and place in the oven to bake for five minutes. Remove from the heat and set aside to cool. For the white chocolate mousse, in the bowl of an electric mixer fitter with the whisk attachment, beat the heavy cream to form soft peaks. Add the melted chocolate and beat on high speed to form stiff peaks. Transfer the mousse to a pastry bag fitted with a small round tip and set aside. For the opera glaze, bring a saucepan of water to a boil and remove from the heat. Place the semisweet chocolate, milk chocolate, and butter in a medium bowl, cover with plastic wrap, and place over the hot water until soft, about five minutes. Add the molasses, corn oil, and maple syrup and, using a rubber spatula spatula /spat·u·la/ (spach´u-lah) [L.] 1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface. 2. a spatulate structure. , gently stir to combine. Remove from the heat and set aside to cool. For the apricot glaze, in a small, covered saucepan, bring the sugar and water to a boil. Reduce the heat and simmer for two minutes. Remove from the heat and set aside to cool. Transfer the mixture to a medium bowl, add the apricot glaze and Bailey's and mix to combine. Divide between three bowls. Add the kiwi kiwi (kē`wē) or apteryx (ăp`tərĭks), common name for the smallest member of an order of primitive flightless birds related to the ostrich, the emu, and the cassowary. puree and food coloring to one bowl and mix to combine. To assemble, place the ladyfinger cookies on a parchment-lined sheet pan and pipe some white chocolate mousse onto each. Place in the freezer until well chilled, about 30 minutes. Dip the round cookies into the kiwi-apricot glaze. Dip the remaining teardrop cookies into the plain apricot glaze. Dip the remaining teardrop cookies into the opera glaze. Set aside in the refrigerator until set, about one hour. To finish the frogs, using a sharp paring knife, make a small cut in the top of the eight kiwi-apricot glazed glaze n. 1. A thin smooth shiny coating. 2. A thin glassy coating of ice. 3. a. A coating of colored, opaque, or transparent material applied to ceramics before firing. b. mousse cookies and color with the red food coloring to make the mouth. Transfer to a parchment-lined sheet pan and set aside in the refrigerator. To finish the rabbits, roll the marzipan to form six rabbit tails and six rabbit heads and ears. Place the marzipan pieces on six apricot glazed mousse cookies. Place the melted dark chocolate into a paper cone and pipe "eyes" on the rabbit heads. Transfer to a parchment-lined sheet pan and set aside in the refrigerator. To finish the mice, arrange the almond slices in seven opera glazed cookies to form "ears." Place the melted white chocolate in a paper cone and pipe "eyes" and "tails" onto the mice. Place on a parchment-lined sheet pan and set aside in the refrigerator. To serve, arrange some rabbits, mice, and frogs onto the sugar bars. Tropical Sorbets and Ice Cream with Flavored Cones Eric Hubert (Serves 6) For the mango mango (măng`gō), evergreen tree of the Anacardiaceae (sumac family), native to tropical E Asia and now grown in both hemispheres. The chief species, Mangifera indica, is believed to have been cultivated for about 6,000 years. sorbet: 1/3 cup granulated sugar 1/3 cup water 2 pounds mango puree Juice of 1 lemon 1 sheet gelatin, melted in 1 cup cold water For the peach sorbet: 2 pounds peach puree 5 1/2 ounces granulated sugar Juice of 1 lemon 1 sheet gelatin, melted in 1 cup cold water For the mint ice cream: 2 cups heavy cream 1 cup whole milk 3 1/2 ounces granulated sugar 5 egg yolks 1/2 bunch mint, stemmed 1/2 cup semisweet chocolate, minced For the coconut sorbet: 2 pounds coconut milk 1 cup half and half 7 ounces granulated sugar 3 tablespoons Malibu[R] rum For the cherry sorbet: 1 pound Bing cherries Bing cherry n. A variety of cherry with juicy, sweet, deep red to nearly black fruit. [Perhaps after an employee of the cherry's originator.] Noun 1. , pitted 1 pound sour cherries, pitted 7 ounces granulated sugar 3 tablespoons Creame de Cassis For the raspberry raspberry, name for several thorny shrubs of the genus Rubus of the family Rosaceae (rose family) and for their fruit (see bramble). raspberry Any of many species of fruit-bearing bushes of the genus Rubus in the rose family. cones: 3/4 cup confectioners' sugar 1/4 cup all-purpose flour 3 tablespoons raspberry puree 1 tablespoon ta·ble·spoon n. Abbr. T, tbsp. A measure of about 3 teaspoons or 15 milliliters. tablespoon a household unit of volume or capacity; equivalent to three teaspoons or approximately 15 milliliters; in metric unsalted butter melted For the pepper cones: 1/2 cup brown sugar 1/3 cup all-purpose flour 1 teaspoon cracked black peppercorns 1 teaspoon cracked Szechuan peppercorns 2 tablespoons unsalted butter melted 1/3 cup coconut milk For the passion fruit cones 1/2 cup confectioners sugar 1/2 cup all-purpose flour 2 tablespoons passion fruit juice 1 tablespoon unsalted butter, melted For the coconut-lime cones: 1 tablespoon lime zest 1/2 cup water 1/2 cup granulated sugar 1/3 cup all-purpose flour 1/2 cup brown sugar 1/3 cup coconut milk 2 tablespoons unsalted butter, melted For the mango sorbet, in a small covered saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until the sugar is dissolved, about two minutes. Remove from the heat and set aside to cool. In a commercial blender, puree the sugar syrup, mango puree, lemon juice, and gelatin until smooth and well combined, about one minute. Transfer the mixture to an ice cream machine and freeze according to the manufacturer's instructions. Reserve in the freezer For the peach sorbet in a commercial blender combine all of the ingredients and blend until smooth and well combined about one minute. Transfer the mixture to an ice cream machine and freeze according to the manufacturer's instructions. Reserve in the freezer. For the mint ice cream in a medium saucepan bring the cream and milk to a boil. Reduce the heat and maintain at a simmer In a medium bowl combine the sugar and egg yolks, and whisk until smooth Temper the egg yolks, adding one-third of the hot cream while whisking constantly. Whisk the tempered yolks into the hot cream and place over medium heat stirring constantly with a wooden spoon. When the mixture thickens enough to coat the back of the spoon remove from the heat and strain through a fine mesh sieve. Set aside in an ice bath until chilled. In a commercial blender puree the cream and the mint leaves until smooth and well combined about two minutes. Transfer to an ice-cream machine and freeze according to the manufacturer's instructions. Add the chocolate stir to combine and reserve in the freezer For the coconut sorbet, in a medium bowl, combine all of the ingredients and whisk to combine. Transfer the mixture to an ice cream machine and freeze according to the manufacturer's instructions. Reserve in the freezer. For the cherry sorbet, in the bowl of a food processor fitted with the metal blade attachment, puree the cherries and the sugar until smooth and well combined, about two minutes. Strain through a fine mesh sieve and transfer to a bowl. Add the Creme n. 1. Cream; - a term used esp. in cookery, names of liqueurs, etc. de Cassis and stir to combine. Transfer the mixture to an ice cream machine and freeze according to the manufacturer's instructions. Reserve in the freezer. For the raspberry cones, preheat the oven to 300 degrees. In a medium bowl, combine all of the ingredients and mix to combine. Using a teaspoon, spoon 12 rounds onto a silpat-lined sheet pan and, using an offset spatula, spread the batter thin. Place in the oven and bake until lacy, about seven minutes. Remove from the heat and quickly roll to form a cone shape. Place on a parchment-lined sheet pan and set aside. For the pepper cones, preheat the oven to 300 degrees. In a medium bowl, combine all of the ingredients and mix to combine. Using a teaspoon, spoon 12 rounds onto a silpat-lined sheet pan and, using an offset spatula, spread the batter thin. Place in the oven and bake until lacy, about seven minutes. Remove from the heat and quickly roll to form a cone shape. Place on a parchment-lined sheet pan and set aside. For the passion fruit cones, preheat the oven to 300 degrees. In a medium bowl, combine all of the ingredients and mix to combine. Using a teaspoon, spoon 12 rounds onto a silpat-lined sheet pan and, using an offset spatula, spread the batter thin. Place in the oven and bake until lacy, about seven minutes. Remove from the heat and quickly roll to form a cone shape. Place on a parchment-lined sheet pan and set aside. For the coconut-lime cones, pre-heat the oven to 300 degrees. Bring a small saucepan of water to a boil, reduce the heat, and maintain at a simmer. Add the lime zest and simmer for two minutes, remove from the heat, and strain. Repeat two more times and shock in an ice bath. Transfer to a paper towel-lined sheet pan to dry. In a medium, covered saucepan over medium-low heat, combine the blanched rinds, water, and sugar. Simmer until the zest is translucent and soft, about 10 minutes. Remove from the heat, strain through a fine mesh sieve, and set aside to cool. Place the zest in a medium bowl and add the flour, brown sugar, coconut milk, and butter and mix to combine. Using a teaspoon, spoon 12 rounds onto a silpat-lined sheet pan and, using an offset spatula, spread the batter thin. Place in the oven and bake until lacy, about seven minutes. Remove from the heat and quickly roll to form a cone shape. Place on a parchment-lined sheet pan and set aside. To serve, in a cone holder, arrange the cones from left to right: raspberry, pepper, passion fruit, raspberry, and coconut-lime. Place a scoop of ice cream on top of each from left to right: mango, peach, mint, coconut, and cherry. Candied can·died adj. Permeated, covered, encrusted, or cooked with sugar: candied sweet potatoes. candied Adjective coated with or cooked in sugar: Fruit-Pops Eric Hubert (Serves 6) For the fruit: 1 pound granulated sugar 31/2 ounces water 11/2 ounces corn syrup corn syrup Sweet syrup produced by breaking down (hydrolyzing) cornstarch (a product of corn). Corn syrup contains dextrins, maltose, and dextrose and is used in baked goods, jelly and jam, and candy. Section of 6 clementines CLEMENTINES, eccl. law. The name usually given to the collection of decretals or constitutions of Pope Clement V., which was made by order of John XXII. his successor, who published it in 1317. The death of Clement V. 30 grapes 36 Bing cherries 1 pear, thinly sliced 12 strawberries, stemmed 1 small pineapple, cored, halved, and thinly sliced 6 finger bananas, peeled For the lady apples: 1 pound granulated sugar 3 1/2 ounces water 1 1/2 ounces corn syrup 4 ounces unsalted butter, cubed 2 drops red food coloring 9 lady apples For the cherry tomatoes: 1 pound granulated sugar 3 1/2 ounces water 1 1/2 ounces corn syrup 1 tablespoon cracked black pepper black pepper or pepper Perennial, woody climbing vine (Piper nigrum) of the family Piperaceae, native to India; also, the hotly pungent spice made from its berries. 6 cherry tomatoes For the fruit in a small covered saucepan bring the sugar, water, and corn syrup to a boil Reduce the heat and simmer until golden brown. Remove from the heat and set aside. Dip the clementines and grapes into the syrup to coat. Using a slotted spoon A slotted spoon is an implement used in food preparation. Most of its uses involve separating solid foods from liquids, such as taking vegetables from a pot of boiling water. A significant exception is the traditional absinthe ritual. transfer the clementines and grapes to a parchment-lined sheet pan. Skewer the remaining fruit and dip into dip into Verb 1. to draw upon: he dipped into his savings 2. to read passages at random from (a book or journal) Verb 1. the syrup to coat. Transfer to a parchment-lined sheet pan and set aside. For the lady apples, in a small, covered saucepan, bring the sugar, water, and corn syrup to a boil. Reduce the heat and simmer until golden brown. Remove from the heat and set aside to cool slightly. Add the butter and food coloring, whisking constantly to combine. Remove from the heat and set aside. Slice three lady apples in half and skewer each half. Dip the skewered and whole lady apples in the caramel to coat. Transfer to a parchment-lined sheet pan and set aside. For the cherry tomatoes, in a small covered saucepan, bring the sugar, water, and corn syrup to a boil. Reduce the heat and simmer until golden brown. Remove from the heat and add the cracked black pepper: Skewer each cherry tomato and dip into the syrup to coat. Transfer to a perchment-lined sheet pan and set aside. To serve, arrange the candied fruit-pops and fruit in a decorative pattern. Ice Cream Sandwiches Ice cream sandwiches are handheld desserts consisting of a slice of ice cream (usually vanilla), with a small layer of a soft cake-like pastry (usually chocolate) on the top and bottom. eric hubert (Serves 6) For the coconut sorbet: 32 ounces coconut milk 1 cup half and half 7 ounces granulated sugar 3 tablespoons Malibu rum Malibu Rum is a rum made in Barbados with natural coconut extract. Although the drink is made in Barbados, it is bottled in Dumbarton, Scotland by Pernod Ricard. It was first blended and bottled in 1985. The alcohol content by volume is 21.0% (42 proof). For the raspberry ice cream: 1/2 cup heavy cream 1/2 cup whole milk 1/2 vanilla bean split 1/4 cup granulated sugar 1 egg yolk yolk (yok) the stored nutrient of an oocyte or ovum. yolk n. The portion of the egg of an animal that consists of protein and fat from which the early embryo gets its main nourishment and of 2 cups raspberry puree For the vanilla ice Robert Matthew Van Winkle (born October 31, 1968), better known as Vanilla Ice, is a Grammy Award nominated, American Music Award winning American rapper and actor known mostly for the 1990 single "Ice Ice Baby. cream: 1 cup heavy cream 1 cup whole milk 1/2 vanilla bean split 1/4 cup granulated sugar 3 egg yolks For the mint ice cream: 2 cups heavy cream 1 cup whole milk 3 1/2 ounces granulated sugar 5 egg yolks 1/2 bunch mint stemmed 1/2 cup semisweet chocolate melted For the simple syrup: 1/2 cup granulated sugar 1/2 cup water For the banana ice cream: 1/2 cup heavy cream 1/2 cup whole milk 1/2 vanilla bean, split 1/4 cup granulated sugar 2 egg yolks 1/2 cup reserved simple syrup 3 1/2 cups banana puree Juice of 1 lime For the butter cookies: 23/4 pounds unsalted butter, softened 12 1/4 ounces confectioners' sugar 2 1/2 pounds all-purpose flour 15 1/2 ounces blanched almond flour For the anise anise (ăn`ĭs), annual plant (Pimpinella anisum) of the family Umbelliferae (parsley family), native to the Mediterranean region but long cultivated elsewhere for its aromatic and medicinal qualities. macaroons: 7 ounces egg whites 3 1/2 ounces granulated sugar 7 ounces blanched almond flour 15 1/2 ounces confectioners' sugar 2 ounces apricot glaze [*] For the mint macaroons: 7 ounces egg whites 3 1/2 ounces granulated sugar 7 ounces blanched almond flour 15 1/2 ounces confectioners sugar 2 ounces apricot glaze [*] 2 drops green food coloring 2 drops mint extract For the brownies: 10 1/2 ounces unsalted butter 21 ounces granulated sugar 1 3/4 ounces all-purpose flour 3 3/4 ounces cocoa powder Noun 1. cocoa powder - the powdery remains of chocolate liquor after cocoa butter is removed; used in baking and in low fat and low calorie recipes and as a flavoring for ice cream chocolate - a food made from roasted ground cacao beans 4 eggs 6 ounces bittersweet bittersweet, name for two unrelated plants, belonging to different families, both fall-fruiting woody vines sometimes cultivated for their decorative scarlet berries. chocolate, 60% cocoa fat, melted 1/4 cup almonds, chopped 1/4 cup hazelnuts, chopped 1/4 cup walnuts, chopped For the dish: Confectioners' sugar Available through Dairyland The Chefs Warehouse at (718) 842-8700. For the coconut sorbet, in a medium bowl, combine all of the ingredients and whisk to combine. Transfer the mixture to an ice cream machine and freeze according to the manufacturer's instructions. Reserve in the freezer. For the raspberry ice cream, in a medium saucepan, bring the cream, milk, and vanilla bean to a boil. Reduce the heat and maintain at a simmer. In a medium bowl, combine the sugar and egg yolk and whisk until smooth. Temper the egg yolk, adding one-third of the hot cream while whisking constantly. Whisk the tempered yolk into the hot cream and place over medium heat, stirring constantly with a wooden spoon. When the mixture thickens enough to coat the back of the spoon, remove from the heat and strain through a fine mesh sieve. Set aside in an ice bath until chilled, add the respberry puree, and freeze in an ice-cream machine according to the manufacturer's instructions. Reserve in the freezer. For the vanilla ice cream, in a medium saucepan, bring the cream, milk, and vanilla bean to a boil. Reduce the heat and maintain at a simmer. In a medium bowl, combine the sugar and egg yolks and whisk until smooth. Temper the egg yolks, adding one-third of the hot cream while whisking constantly. Whisk the tempered yolks into the hot cream and place over medium heat, stir ring constantly with a wooden spoon. When the mixture thickens enough to coat the back of the yolks and whisk until smooth. spoon, remove from the heat and strain through a fine mesh sieve. Set aside in an ice bath until chilled and freeze in an ice-cream machine according to the manufacturer's instructions. Transfer to a pastry bag fitted with a medium star tip attachment and set aside in the freezer. For the mint ice cream, in a medium saucepan, bring the cream and milk to a boil. Reduce the heat and maintain at a simmer. In a medium bowl, combine the sugar and egg yolks, and whisk until smooth. Temper the egg yolks, adding one-third of the hot cream while whisking constantly. Whisk the tempered yolks into the hot cream and place over medium heat, stirring constantly with a wooden spoon. When the mixture thickens enough to coat the back of the spoon, remove from the heat and strain through a fine mesh sieve. Set aside in an ice bath until chilled. In a commercial blender, puree the cream and mint leaves until fine and well combined, about two minutes. Freeze in an ice-cream machine according to the manufacturer's instructions. Add the chocolate, stir to combine, and reserve in the freezer. For the simple syrup, in a small, covered saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until the sugar is dissolved, about two minutes. Remove from the heat and set aside. For the banana ice cream, in a medium saucepan, bring the cream, milk, and vanilla bean to a boil. Reduce the heat and maintain at a simmer. In a medium bowl, combine the sugar and egg yolks and whisk until smooth. Temper the egg yolks, adding one-third of the hot cream while whisking constantly. Whisk the tempered yolks into the hot cream and place over medium heat, stirring constantly with a wooden spoon. When the mixture thickens enough to coat the back of the spoon, remove from the heat, and strain through a fine mesh sieve. Transfer to a bowl, add the simple syrup, banana puree, and lime juice and whisk to combine. Set aside in an ice bath until chilled and freeze in an ice-cream machine according to the manufacturer's instructions. Reserve in the freezer. For the butter cookies, preheat the oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine two pounds of the butter and sugar and mix until smooth and soft. Add the all-purpose flour, almond flour, and sugar in several stages, scraping down the sides of the bowl between each addition. Transfer the mixture to a parchment-lined sheet pan and spread to make an even layer. Place in the oven to bake until light brown, about 20 minutes. Remove from the heat and set aside until cool. Cut the cookies into small pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Add the remaining butter in several stages until a paste forms, about four minutes. Transfer the mixture to a parchment-lined sheet pan and sprinkle the top of the dough with water. Cover with plastic wrap and, using a rolling pin, roll until the dough is 1/2-inch thick. Place in the refrigerator to chill for three hours. Remove the plastic wrap and using a two-inch diamond shaped cutter, cut out 24 cookies. Place the cookies on a parchment-lined sheet pan and place in the oven to bake until golden brown, about 10 minutes. Remove from the heat and set aside to cool. Reserve in the freezer. For the anise macaroons, preheat oven to 275 degrees. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites to form soft peaks. Add the granulated sugar and beat to form stiff peaks. In a medium bowl, combine the almond flour and the confectioners' sugar. Fold in the egg whites and apricot glaze and fold until just combined. Transfer to a pastry bag fitted with a medium round tip. Pipe 12 rounds onto a parchment-lined sheet pan and set aside until the top of the cookie is dry to the touch, about 30 minutes. Place in the oven until crisp, about 10 minutes. Remove from the heat and set aside to cool. Dust with confectioners' sugar and set aside. For the mint macaroons, preheat oven to 275 degrees. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites to form soft peaks. Add the granulated sugar and beat to form stiff peaks. In a medium bowl, combine the almond flour and the confectioners' sugar. Fold in the egg whites, apricot glaze, food coloring and mint extract. Transfer to a pastry bag fitted with a medium round tip. Pipe 12 rounds onto a parchment-lined sheet pan and set aside until the top of the cookie is dry to the touch, about 30 minutes. Place in the oven until crisp, about 10 minutes. Remove from the heat and set aside to cool. For the brownies, preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on high speed until soft and well combined. On a piece of parchment paper See Papyrine. See Papyrine. See also: Paper Parchment , sift together the flour and cocoa powder. Add the eggs, chocolate, and the flour to the butter in several stages, scraping down the sides of the bowl between each addition. Add the nuts and mix until just combined. Transfer the batter to a parchment-lined sheet pan and spread into an even layer. Place in the oven to bake for 20 minutes or until done. Remove from the heat and set aside to cool. Using a two-inch round cookie cutter, cut out 24 circles. Place on a parchment-lined sheet pan and set aside. To assemble the sandwiches, arrange half the butter cookies, mint macaroons, anise macaroons, and brownies on a flat work surface. Spoon some coconut sorbet and rasp berry ice cream on the butter cookies, top with a butter cookie and dust with powdered sugar. Spoon some mint macaroons with mint ice cream and top with a mint macaroon. Spoon some banana ice cream onto the anise macaroons and top with an anise macaroon. Spoon some vanilla ice cream onto the brownies and top with the remaining brownies. Smooth the edges of each with an offset spatula and set aside in the freezer. To serve, arrange some sandwiches on a carved block of ice. Multicolor S'mores hubert (Serves 6) For the rose marshmallows: 7 ounces granulated sugar 3 1/2 ounces corn syrup 1 cup water 5 sheets gelatin, softened in 5 cups of cold water 6 egg whites 2 tablespoons rose water [*] 3 drops red food coloring 1/4 cup potato starch starch, white, odorless, tasteless, carbohydrate powder. It plays a vital role in the biochemistry of both plants and animals and has important commercial uses. For the orange blossom orange blossom of Florida. [Flower Symbolism: Golenpaul, 628] See : Flower, State marshmallows: 7 ounces granulated sugar 3 1/2 ounces corn syrup 1 cup water 5 sheets gelatin, softened in 5 cups of cold water 6 egg whites 2 tablespoons orange blossom water[*] 1 drop red food coloring 1 drop yellow food coloring 1/4 cup potato starch For the elderberry elderberry, n Latin names: Sambucus nigra, Sambucus canadensis; parts used: buds, fruit; uses: common cold, toothaches, headaches, diaphoresis, hay fever, sinus infections, epidermal irritations, lacerations, liver disorders, inflammation; marshmallows: 7 ounces granulated sugar 3 1/2 ounces corn syrup 1 cup water 5 sheets gelatin, softened in 5 cups of warm water 6 egg whites 2 drops elderberry extract [**] 1/4 cup potato starch For the mint marshmallows: 7 ounces granulated sugar 3 1/2 ounces corn syrup 1 cup water 5 sheets gelatin softened in 5 cups of cold water 6 egg whites 2 drops mint extract 3 drops green food coloring 1/4 cup potato starch For the white chocolate sauce: 2 ounces granulated sugar 3 1/2 ounces water 3 1/2 ounces diced pineapple 10 1/2 ounces white chocolate, melted For the milk chocolate sauce: 1/2 ounce granulated sugar 3 1/2 ounces water 7 ounces milk chocolate, melted 12 1/2 ounces hazelnuts, toasted and ground to a fine paste For the dark chocolate sauce: 1 1/2 ounces granulated sugar 5 1/2 ounces water 1 small orange, peeled and small diced 8 1/2 ounces dark chocolate, melted For the dish: Graham crackers (*.) Available through Baroody Improters Inc. at (973) 340-4832. (**.)Available through NuNaturals at (800) 753-4372. For the rose marshmallows, in a medium saucepan, bring the sugar, corn syrup, and water to a boil. Reduce the heat and simmer until the mixture reaches 285 degrees. Remove from the heat and gradually add the gelatin, stirring constantly. Mix to combine and set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, rose water, and food coloring to medium peaks. On high speed, slowly add the sugar syrup and beat until well combined and cool, about 10 minutes. Remove the bowl from the mixer and pour the batter onto a plastic wrap-lined half sheet pan. Cover the mixture with plastic wrap and set aside until firm, about 30 minutes. Remove the top layer of plastic wrap and dust with the potato starch. Cover with a sheet pan and invert in·vert v. 1. To turn inside out or upside down. 2. To reverse the position, order, or condition of. 3. To subject to inversion. n. Something inverted. . Remove the plastic wrap and dust with potato starch. Cover with plastic wrap and set aside overnight. Transfer the marshmallows to a cutting board and discard the plastic wrap. Cut into 1 1/2-inch squares and set aside. For the orange blossom marshmallows, in a medium saucepan, bring the sugar, corn syrup, and water to a boil. Reduce the heat and simmer until the mixture reaches 285 degrees. Remove from the heat and gradually add the gelatin, stirring constantly. Mix to combine and set side. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, orange blossom water, and food coloring to medium peaks. On high speed, slowly add the sugar syrup and beat until well combined and cool, about 10 minutes. Remove the bowl from the mixer and pour the batter onto a plastic wrap-lined half sheet pan. Cover the mixture with plastic wrap and set aside until firm, about 30 minutes. Remove the top layer of plastic wrap and dust with the potato starch. Cover with a sheet pan and invert. Remove the plastic wrap and dust with potato starch. Cover with plastic wrap and set aside overnight. Transfer the masrhmallows to a cutting board and discard the plastic wrap. Cut into 1-1/2 inch squares and set aside. For the elderberry marshmallows, in a medium saucepan, bring the sugar, corn syrup, and water to a boil. Reduce the heat and simmer until the mixture reaches 285 degrees. Remove from the heat and gradually add the gelatin, stirring constantly. Mix to combine and set side. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and elderberry extract to medium peaks. On high speed, slowly add the sugar syrup and beat until well combined and cool, about 10 minutes. Remove the bowl from the mixer and pour the batter onto a plastic wrap-lined half sheet pan. Cover the mixture with plastic wrap and set aside until firm, about 30 minutes. Remove the top layer of plastic wrap and dust with the potato starch. Cover with a sheet pan and invert. Remove the plastic wrap and dust with potato starch. Cover with plastic wrap and set aside overnight. Transfer the marshmallows to a cutting board and discard the plastic wrap. Cut into 1 1/2-inch squares and set aside. For the mint marshmallows, in a medium saucepan, bring the sugar, corn syrup, and water to a boil. Reduce the heat and simmer until the mixture reaches 285 degrees. Remove from the heat and gradually add the gelatin, stirring constantly. Mix to combine and set side. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, mint extract, and food coloring to medium peaks. On high speed, slowly add the sugar syrup and beat until well combined and cool, about 10 minutes. Remove the bowl from the mixer and pour the batter onto a plastic wrap-lined half sheet pan. Cover the mixture with plastic wrap and set aside until firm, about 30 minutes. Remove the top layer of plastic wrap and dust with the potato starch. Cover with a sheet pan and invert. Remove the plastic wrap and dust with potato starch. Cover with plastic wrap and set aside overnight. Transfer the marshmallows to a cutting board and discard the plastic wrap. Cut into 1 1/2-inch squares and set aside. For the white chocolate sauce, in a small, covered saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until the sugar is dissolved, about two minutes. Add the pineapple and simmer for five minutes. Remove from the heat, transfer to a medium bowl, and set aside to cool. Add the chocolate and, using a rubber spatula, gently stir to combine, and set aside. For the milk chocolate sauce, in a small, covered saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until the sugar is dissolved, about two minutes. Remove from the heat, transfer to a medium bowl, and set aside to cool. Add the chocolate and hazelnuts, using a rubber spatula, mix to combine, and set aside. For the dark chocolate sauce, in a small, covered saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until the sugar is dissolved, about two minutes. Add the orange and simmer for five minutes. Remove from the heat, transfer to a medium bowl, and set aside to cool. Add the chocolate and hazelnuts, using a rubber spatula, mix to combine, and set aside. To assemble, skewer some of the marshmallows and place over a hot hibachi. Accompany with graham crackers and chocolate sauces. Dutch Apple Pie Dutch apple pie (appeltaart or appelgebak) is the Dutch-style apple pie. Recipes for Dutch apple pie go back centuries. There exists a painting from the Dutch Golden Age, dated 1626, featuring such a pie. Cones wayne harley brachman This Article needs sources or references that appear in reliable, third-party publications. Alone, primary sources and sources affiliated with the subject of this article are not sufficient for an accurate encyclopedia article. (Serves 6) For the apple filling: 2 tablespoons cornstarch cornstarch, material made by pulverizing the ground, dried residue of corn grains after preparatory soaking and the removal of the embryo and the outer covering. It is used as laundry starch, in sizing paper, in making adhesives, and in cooking. 1/4 cup dark brown sugar 3/4 cup frozen apple juice concentrate, thawed 1 tablespoon vanilla extract 1/4 cup dried cherries 6 Golden Delicious apples, peeled, cored, and thinly sliced For the whipped cream: 1 cup heavy cream 1 tablespoon confectioners' sugar 1 teaspoon vanilla extract For the dish: Waffle cones For the apple filling, preheat the oven to 400 degrees. In a medium bowl, combine the cornstarch, brown sugar, apple juice concentrate, and vanilla extract and whisk together. Add the cherries and the apples and toss to combine. Transfer the mixture to a roasting pan, cover with aluminum foil Noun 1. aluminum foil - foil made of aluminum aluminium foil, tin foil foil - a piece of thin and flexible sheet metal; "the photographic film was wrapped in foil" , and place in the oven to bake for 20 minutes. Remove the Toil and bake for an additional 20 minutes or until the apples are tender. Remove from the heat and set aside to cool slightly. For the whipped cream, place the heavy cream in a chilled bowl of an electric mixer fitted with the whisk attachment. Whisk the cream until slightly thickened thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. , about two minutes. Add the sugar and vanilla, whisk to stiff peaks, about two minutes, and set aside. To serve, fill each waffle cone with apple filling and top with a scoop of whipped cream. Charlotte Russe charlotte russe n. A cold dessert of Bavarian cream set in a mold lined with ladyfingers. [French : charlotte, charlotte + russe, Russian.] Noun 1. wayne harley brachman (Serves 6) For the buttermilk buttermilk residual fluid after removal of fat from milk in butter manufacture; a protein-rich supplement fed to pigs. cake: 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 eggs 1 1/2 cups cake flour 1 teaspoon baking powder 1/4 teaspoon baking soda baking soda: see sodium bicarbonate. 1/2 teaspoon salt 3/4 cup buttermilk 1 1/2 teaspoons vanilla extract 1/2 cup Fabbri[R] frutti di bosco paste [*] For the whipped cream: 1 quart heavy cream 1/2 cup Fabbri frutti di bosco paste 1/2 cup confectioners' sugar 2 tablespoons raspberry puree For the mint syrup: 1/4 cup granulated sugar 1/4 cup water 1 bunch mint, stemmed and blanched For the assembly: 6 2 1/4-inch card stock[**] circles 6 2 "x8 1/4"-inch card stock strips For the dish: Raspberry puree For the garnish: Raspberries (*.) Fabbri frutti di bosco paste is a wild berry paste. Available through De Choix Specialty Foods at (718) 507-8080. (**.) Card stock is available in most art-supply stores. For the buttermilk cake, pre heat the oven to 375 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar. Mix on high speed, until well combined, about 15 seconds. Add the eggs, one at a time, scraping down the sides of the bowl between each addition. Continue to mix until lemon colored and light, about six minutes. On a piece of parchment paper sift together the flour, baking powder, baking soda, and salt. Repeat twice and set aside. Adjust the speed to low and add the flour, buttermilk, and vanilla extract in three stages, scraping down the sides of the bowl between each addition. Transfer the batter to a parchment-lined sheet pan. Place in the oven to bake for 15 minutes or until done. Remove from the heat and set aside to cool. Using a 2-inch round cookie cutter, cut out 12 circles and place on a parchment-lined sheet pan. Spread six of the circles with the frutti di bosco paste, top with the remaining circles, and set aside. For the whipped cream, in the bowl of an electric mixer fitted with the whip attachment, whip the heavy cream to form soft peaks. Add the frutti di bosco paste, sugar, and raspberry puree and whip to form stiff peaks, transfer to a pastry bag fitted with a medium star tip, and set aside. For the mint syrup, in a small, covered saucepan over medium heat, bring the sugar and water to a boil, reduce the heat, and simmer until the sugar is dis solved, about two minutes. Remove from the heat and set aside to cool. In a commercial blender, puree the syrup and mint until smooth and set aside. To assemble, arrange the card stock circle on a flat work surface and place a cake on top of each. Wrap each cake with a card stock strip and secure with tape. Pipe some whipped cream on top and drizzle with the mint syrup and raspberry puree. To serve, garnish with a raspberry. Raspberry Coconut and Chocolate Lamingtons wayne harley brachman (Serves 6) For the banana cake: 6 ounces unsalted butter, softened 1 1/4 cups granulated sugar 3 eggs 2 1/2 cups cake flour 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 3 large bananas, peeled and pureed 1/2 cup sour cream 1 teaspoon vanilla extract For the peanut butter buttercream: 1/2 cup unsalted butter, softened 1 cup creamy peanut butter 1 1/4 cup confectioners' sugar, sifted For the raspberry frosting frosting the slight graying of the haircoat around the face, particularly muzzle, in dogs with aging and as a regular feature of some breeds such as the Belgian shepherd dog. : 1/2 cup granulated sugar 1/2 cup water 2 cups raspberry puree For the raspberry Lamington lamington Noun Austral & NZ a sponge cake covered with a sweet coating assembly: 2 cups toasted coconut flakes For the chocolate cup cakes: 6 ounces unsalted butter, softened 1 1/2 cups granulated sugar 3 eggs 1 1/4 cups cake flour 1/2 cup unsweetened Dutch processed Dutch process can refer to:
1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1/2 cup buttermilk 1 teaspoon vanilla extract 1/2 cup strong coffee, hot For the vanilla cream filling: 3 tablespoons vegetable shortening 3 tablespoons unsalted butter, softened 1 cup confectioners' sugar 1 teaspoon vanilla extract 1 cup light corn syrup 5 ounces semisweet chocolate, chopped For the frosting: 3/4 cup heavy cream For the garnish: Strawberries Mint springs Note: Lamingtons are Australian in origin and are believed to be named for the former Baron and Lady Lamington of Brisbane, Australia. It is typically a cake that is dipped in chocolate and rolled in coconut. For the banana cake, preheat the oven to 350 degrees and coat a 6-cup muffin pan with nonstick non·stick adj. Permitting easy removal of adherent food particles: a frying pan with a nonstick surface. nonstick Adjective spray. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar. Beat on high speed for 15 seconds. Add the eggs, one at a time, beating well after each addition. Continue to mix until the mixture is lemon colored and thick, about six minutes. On a piece of parchment paper, sift together the flour, baking soda, baking powder, and salt. Repeat twice and set aside. In a medium bowl, combine the banana puree, sour cream, and vanilla and mix until combined. On low speed add the flour and banana puree in three stages, making sure to scrape down the sides of the bowl between each addition. Remove the bowl from the mixer and transfer the batter to the prepared muffin tin A muffin tin is a pan in which muffins or cupcakes are baked. A single cup within a regular muffin tin is 3 and 1/2 ounces and most often has room for 12 muffins, although tins holding 6, 8, 11, 24, and 35 muffins do exist. . Place in the oven and bake for 40 minutes or until done. Remove from the heat and set aside to cool. Remove from the pan, transfer to a parchment-lined sheet pan, and set aside. For the peanut butter buttercream, in the bowl of an electric mixer, fitted with the paddle attachment, mix the butter and peanut butter on medium speed until well combined. Reduce the speed and add the sugar in several stages, scraping down the sides of the bowl between each addition. Adjust the speed to high and mix until smooth and light, about four minutes. Remove the bowl from the mixer, transfer the buttercream to a pastry bag fitted with a 1/4-inch round tip, and set aside. For the raspberry frosting, in a small, covered saucepan over medium heat, bring the sugar and water to a boil, reduce the heat, and simmer until the sugar is dissolved, about two minutes. Remove from the heat and set aside to cool. Transfer to a medium bowl, whisk in the raspberry puree to combine, and set aside. For the raspberry Lamington assembly, using a sharp knife, cut a one-inch round piece from the bottom of each cupcake and reserve. Pipe some peanut butter buttercream into the bottom, cover with a cupcake piece, and set aside on a parchment-lined sheet pan. Dip each cupcake into the raspberry frosting, roll in coconut, and set aside on a rack to dry, about 20 minutes. For the chocolate cupcakes, preheat the oven to 350 degrees and coat a 6-cup muffin pan with non-stick spray. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar and mix on high speed for 15 seconds. Add the eggs, one at a time, scraping down the sides between each addition, and mix until lemon colored and light, about six minutes. On a piece of parchment paper, sift together the flour, cocoa powder, baking soda, baking powder and salt. Repeat twice and set aside. Reduce the mixer speed to low and add the flour, buttermilk, vanilla, and coffee in three stages, scraping down the sides of the bowl between each addition. Transfer the batter to the pre pared pan and place in the oven to bake for 15 minutes, or until done. Remove from the heat and set aside to cool. Remove from the pan, place on a parchment-lined sheet pan, and set aside. For the vanilla cream filling, in the bowl of an electric mixer fitted with the paddle attachment, combine the shortening and butter on high speed and mix until well combined. Reduce the speed and gradually add the confectioners' sugar until well combined. Increase the speed and mix until light, about five minutes. In a small bowl, combine the vanilla and corn syrup. Drizzle the corn syrup into the bowl until well combined and thick, about two minutes. Remove the bowl from the mixer, set aside two tablespoons of filling, transfer the remaining filling to a pastry bag fitted with a 1/4-inch round tip, and reserve separately. For the frosting, place the chocolate in a medium bowl and set aside. Place the heavy cream in a medium saucepan over medium heat and bring to a simmer. Remove from the heat and pour the cream over the chocolate. Gently stir with a rubber spatula until smooth and set aside. For the chocolate cupcake assembly, using a sharp knife, cut a one inch round piece from the bottom of each cupcake, and reserve. Pipe some vanilla cream filling into the bottom, cover with a cupcake piece, and set aside on a parchment-lined sheet pan. Dip each of the cupcakes into the chocolate frosting and set aside on a rack to dry, about 20 minutes. To finish the chocolate cupcakes, place the reserved frosting in a small paper pastry cone and cut the tip to form a small opening. Pipe some frosting in a decorative pattern on top of each and set aside. To serve, place a raspberry Lamington and a chocolate Lamington in a paper pastry cup. Pipe some of the peanut butter cream Butter cream or buttercream or mock cream is a type of icing used inside cakes, as a coating, and as decoration. In its simplest form, it is made by creaming butter with icing sugar, although other fats can be used, such as margarine. onto the raspberry Lamington, garnish with a strawberry, a cocktail umbrella A cocktail umbrella is a small umbrella or parasol made from paper, cardboard, and a toothpick, intended to be of the appearance of a small umbrella, and is used as a garnish or decoration in cocktails, desserts or other food and beverages. , and mint. Biscuit Tortoni Biscuit Tortoni is an ice cream made with eggs and heavy cream, often containing chopped cherries or topped with minced almonds or crumbled macaroons. It is believed to be named after an Italian café owner in Paris in the 18th century. wayne harley brachman (Serves 6) For the almond macaroons: 4 ounces almond paste 1/2 teaspoon almond extract Noun 1. almond extract - flavoring made from almonds macerated in alcohol flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts 1/2 cup confectioners' sugar 1 egg white For the tortoni cream: Reserved macaroon crumbs CRUMBS is an improvisational theatre duo based in Winnipeg, Manitoba, Canada. The duo consists of two actors, Stephen Sim, and Lee White. Other members include videographers, musicians, photographers, webmasters, illustrators, producers, agents, publicists, graphic 2 cups heavy cream 1/4 cup confectioners' sugar 2 tablespoons dark rum 1 teaspoon vanilla extract For the dish: 1/4 cup toasted almonds For the garnish: Strawberry halves For the almond macaroons, preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine the almond paste, almond extract, and the confectioners' sugar and mix until well combined. Add the egg white and mix until smooth, about two minutes. Remove the bowl from the mixer and set aside in the refrigerator for 15 minutes. Transfer the mixture to a pastry bag fitted with a 1/2-inch round tip. On a parchment-lined sheet pan, pipe one-inch round cookies. Place in the oven to bake until airy and golden brown, about 15 minutes. Remove from the heat and set aside to cool. Transfer the macaroons to the bowl of a food processor fitted with the metal blade attachment. Pulse the cookies until coarsely chopped. Place in a medium bowl and set aside. For the tortoni cream, remove and reserve 1/4 cup of the macaroon crumbs. In a medium bowl, combine the remaining macaroon crumbs, one cup of the heavy cream, and confectioners' sugar. Mix to combine and place in the refrigerator to chill for 30 minutes. Add the rum and vanilla and place in the refrigerator to chill for 30 minutes. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream to form soft peaks. Add the macaroon mixture and mix until combined. Spoon the mixture into paper cups and place in the freezer overnight. To serve, top with the reserved macaroons and almonds and garnish with some strawberry halves. |
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