Jump to content

Search the Community

Showing results for tags 'Dessert'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


Website URL


LinkedIn Profile


Location

Found 1,496 results

  1. Neapolitan savory potato cake, gatto' (or gateaux) di patate Serves 12 as Hors d'oeuvreor 8 as Main Dish. Gatto' di patate is a classic dish of Neapolitan home cooking. It is usually served as main dish along with one or more vegetable dishes, for a pasta-free meals, but can be easily used as a starter. The term "gatto' " comes from the French gateaux. It is only one example of the many influences of French on Neapolitan dialect. 1-1/2 kg floury potatoes, whole 50 g butter 75 g grated Parmigiano Reggiano 50 g grated aged caciocavallo or pecorino Romano 4 egg yolks 2 egg whites 1 T finely chopped basil 100 g salami or cooked ham (or a combination of the two), finely diced 100 g provola (i.e. smoked mozzarella), missing that any mild smoked cheese will do, diced 150 g cow milk mozzarella, diced 1 c warm milk (if needed) salt bread crumbs and butter for the cake pan Boil the whole potatoes. Once done drain the water but keep the potatoes warm in their pot. Taking one potato at a time, peel and mash them. A ricer works best, but a hand masher is OK, especially if the potatoes are nicely floury. Pre-heat your oven to 200C. Add the following to the mashed potatoes in succession: butter, parmesan and caciocavallo (or pecorino), ham and/or salami, the egg yolks and the chopped basil. Stir well after each addition. Once everything has been added taste if the salt is OK. Usually the cheese will make the "dough" of this cake salty enough, but it's better to check twice. Whip the egg whites and fold into the potato mixture. If the mass feels too resistant to stirring you should add a bit of warm milk. Do this carefully, a few tablespoons at a time. Take a 25 cm round cake pan, butter it and coat with bread crumbs. spread half the potato mass at the bottom. Lay the mozzarella and provola on top and cover with the rest of the potatoes, spreading them to obtain a nice flat top. Dust the top with bread crumbs and place a few tiny pieces of butter on top. Bake for 30-40 minutes in the pre-heated oven, until the breadcrumbs on the top start to brown. Wait at least 30 minutes before serving for the cake to firm up while cooling, while the cheese remains melted. I like it even better after a few hours, once it reaches room temperature. No more melted mozzarella but the flavours will have had time to blend better. Keywords: Potatoes, Italian ( RG1153 )
  2. claire797

    Yellow Cake

    Yellow Cake After making at dozens of yellow cakes that were either too dry, too heavy, too moist or not fine crumbed enough, I discovered this recipe. Finally! A yellow cake that borders on perfection. This recipe makes one 9X2 inch round cake. Double it for a full-size layer cake. 2 large eggs, room temperature 1/4 c whole milk, room temperature 1 tsp good vanilla extract 1 c plus 2 T sifted plain cake flour 3/4 c sugar 1 tsp baking powder 1/4 tsp salt 1/2 c unsalted butter, softened, each stick cut into 8 pieces Preheat oven to 350. Butter and flour a 9 inch round pan. Beat the eggs, milk, and vanilla with a in a small bowl; measure out 1/2 cup of this mixture and set aside. Combine the flour, sugar, baking powder, and salt in the bowl of a Kitchenaid with paddle attachment; mix on the lowest speed to blend -- just a quick whir to blend dry ingredients. With the mixer running at the lowest speed, add the butter one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas. Add reserved 1/2 cup of egg mixture and mix at the lowest speed until incorporated, 5 to 10 seconds. Increase the speed to medium-high and beat until light and fluffy, about 1 minute. Add the remaining egg mixture in a slow steady stream, about 30 seconds. Stop the mixer and scrape the sides and bottom of bowl. Beat on medium-high until thoroughly combined and the batter looks slightly curdled, about 15 seconds. Pour batter into prepared pan and bake for about 20 minutes. ( RG744 )
  3. i gotta get one just to see....... how about ya'll .......... $3.99 or some crazy number........
  4. hi there, id like to try a sunflower seed or something cake, we dont really have it locally (only on some parts but very far) but i could get the seeds from the groceries =P, does anyone have any suggestions on recipes i could try? what kind of cake would it be best to mix the flavor with? filling?frosting?coating?syrup? has anyone tried one before?i would love to hear from you guys. thanks a lot!
  5. JeanneCake

    Ace of Cakes

    What'd ya think?
  6. kalyson

    Berry puree for cheesecake

    I tried to make a berry puree for my cheesecake. I used frozen berries, sugar and water and blended in a blender. The berry flavor was not intense -- seemed kinda watery even though I used little water. Does someone know how to do this? Thanks, Kris
  7. Gary Robins's Tamarind Sauce for Desserts To make tamarind pulp, cover packaged tamarind with hot water; let it sit for a while to soften, then squish it with you hands to separate the pulp from the seeds and stringy bits. Pass it through a strainer, pressing hard to push through the good stuff. This recipe will make about 1 quart, which is an awful lot. But it keeps well in the refrigerator. It is especially good on coconut ice cream, or as part of a mango sundae with ice cream (coconut or vanilla) and diced mango. 10 oz tamarind pulp 1 qt simple syrup lime juice Combine the ingredients in a non-reactive saucepan. Bring to a boil and cook for 3 to 5 minutes. Strain through a fine sieve or china cap. Adjust to taste with lime juice, if necessary. Keywords: Dessert, Easy, Sauce ( RG769 )
  8. David Corcoran

    Soul food desserts

    Authentic sweet potato pie, or banana pudding? Tbe NY Times would like to know ...
  9. Probably many of you live in places much hotter than me. But I wonder how you all deal with the summer heat in making wedding cakes. Like, what do you do when bride asks you to do a cake for an outdoor reception? What do you suggest? I've always thought fondant was the best way to go since the cake is "protected" and sort of insulated, but it seems fondant has it's problems in the heat too and you can't really tell people to keep it chilled until just before serving because as soon as it comes out it will start sweating. It seems the only way to properly (and confidently) display a wedding cake is in a temperature controlled room. But, of course, many people want outdoor receptions and that's not an option.
  10. Recently my wife has been searching for old Jello molds, or at least molds that could be used for Jello. Often we find molds that where what I assume is a tin coating over steel (anyone who knows better feel free to correct me on this) has largely worn away, leaving the metal in a condition that I'd guess is now far from food safe. Is there a way to make these usable again? At least around here, so far decent Jell-o molds seem hard to find. Surely these were once common items. Where did they all go?
  11. Just got back from the one hour Kogi Truck pop-up at 55th and Lex. I arrived at 12:45 and the line was already ridiculous. By 1 o'clock there must have been 350 people in line. After explaining to a dozen passerby's the entire Kogi phenomenum, by the end I would just reply "we are waiting in line for Taco's." I was wrong. We were waiting in line for Kimchi Quesadillas and Chocolate Mouse with Peanut Butter Center, Caramel Popcorn. The Quesadillas were great. The Kimchi was flavorful and rich without being overly spicy. The Desert was good but I doubt anyone was ready for desert after having a four bite quesadilla. Overall it was a fun event. Lee Ann worked the window and all of the people associated with the event were super friendly. But taking a two hour lunch on a Monday that leaves you starving could be a little maddening...If it weren't for charity.
  12. devlin

    chocolate cakes

    I'm casting around for some books to learn more about baking beautiful and flavorful chocolate cakes and working with some design elements to pretty them up, such as white chocolate cutouts, etc., over dark chocolate ganache, how to do that sort of thing and more.... Really good layer cakes, etc. I'm not interested in super simple fudgy or sponge cakes to whip up for after-dinner dessert at home, but more complex cakes I can add to my repertoire of cakes to sell. How about Marcel Desaulniers? (and any one of his books in particular?) Or Jean-Pierre Wybauw's Chocolate Decorations? Others?
  13. Special dessert for graduation bbque I need to make something spectacular-which will feed a large group -for a graduation party tomorrow--Not Chocolate! All my special cakes, etc are chocolate-that's what my family insists on. I can make a great blueberry or peach pie-but I need to feed more. Any ideas?
  14. Make-Ahead Molten Chocolate Cakes This is a recipe I saw Emeril do on his show. These cakes, which are baked until they just hold together and still have molten centers, are generally known as "flourless cakes", although they often do contain a small amout of flour like this recipe does. I doubled the original recipe to make 4 cakes, since freezing is part of the process anyway. 3 oz good quality semi-sweet chocolate, finely chopped 1 oz unsweetened chocolate, finely chopped 6 T Tbl unsalted butter, softened + 2 tsp to grease bowls 6 T Tbl sugar 2 large eggs 6 T Tbl AP flour 1/2 tsp baking powder 1 T Tbl cocoa powder Lightly butter 4 ramikens with 2 tsp butter In a double boiler, melt chocolates together, remove from heat Stir in butter and sugar until smooth Add eggs, flour, baking powder and cocoa powder Beat at Med-High speed until thick and pale (apprx 5 min) Divide mixture into ramekins (about 1/2 full) Cover with plastic wrap and freeze for at least 3 hours When ready to serve, preheat oven to 375 degrees Place ramekins on center shelf and bake until edges just set and center is still shiney (recipe says 10-12 min, Mine take 15+) Invert cakes onto plates and serve immediately, garnished with whipped cream or ice cream. SB (a favorite at my house)(I'm lucky to get to eat one of the four) Keywords: Dessert, Intermediate, Chocolate ( RG1925 )
  15. filipe

    Desserts catering

    I need your help/advice about this subject. Do you think (in a general way, not in any particular geographical situation) that a Dessert ONLY catering service has market? What kind of costumers might there be for a service like that since no savory food will be catered? (It does not include traditional birthday or wedding cakes, although some non-traditional proposals for the same purposes can be held)
  16. oli

    Perfect Party Cake

    Has anybody read through or made the cake. I have one in the oven presently, but this is the first time I have been asked to place the pans on a baking sheet. What does that do for the cake, and I don't know about everyone else but put the pans on a baking sheet will not allow me to place both pans on the same shelf.
  17. I read the pastillage demo and it was mentioned as being used for cake stands. But only petit four stands were shown. Anyone know if you can use it as a board for regular cake, apprx 6 lb cake and decoration in total?
  18. sugarlove

    Chocolate Carrot Cake

    Has anyone tried this? Anyone have a good recipe that can be used in wedding cakes?
  19. Kara Newman's tale of two cakes, and two wars. +++ Be sure to check The Daily Gullet home page daily for new articles (most every weekday), hot topics, site announcements, and more.
  20. Has anyone used Walter's latest baking book and do you have an opinion on whether it is worth adding to an already extensive baking collection? Particularly interested in the yeasted bread sections--danish, etc. Thanks.
  21. What is the best restaurant dessert you have ever tasted? The one that, when you think about it, delivers you to dessert heaven. I'm talking flavor here. And texture. Was it the complexity or the simplicity of it that turned you on? Or was it the perfect balance of the flavors and texture that sent you to the moon when you ate it? Mine is the "Coffe and Donuts" at the Cosmopolitan restaurant in Telluride, CO. Four perfectly fried French beignets (not the yeasty things served at Cafe du Monde, although they are pleasant) soft, tender, and very moist inside, with just a hint of lemon, perfect in its seduction, served hot, drenched in confectioners' sugar, tucked into a carefully folded cloth napkin, with a latte on the side. Sensuous, with impeccably balanced flavors, and a texture that sings. What is yours? Eileen
  22. ajmac1972

    Wedding Cake Help!

    I'm in need of some major advice/help. As a gift for friends, I've volunteered to bake their wedding cake. The decision has been made for a bottom layer of a flowerless chocolate cake and a top layer of a lemon cake. Here's the dilema...the bride is insisting on the good old confectioners icing..the kind you find on the grocery store cakes. Anyone out there have some good suggestions I can try out and have her taste? She's already nixed a white chocolate granache, and I've also done a really nice mascrapone with lemone curd... I just can't bare to do all of that work just to top it off with something so not right...not that the icing isn't perfectly fine by itself...but on top of these cakes, well... Any suggestions for recipes would be so appreciated~ AJ
  23. Hello all, I am planning a romanitc few nights in NYC. Grand Sichuan International in on my list as is the Chelsea Hotel, Empire State Building, etc. I'm hoping for some ideas for a great place for dessert and maybe a romantic bar or two. Thanks.
  24. Gifted Gourmet

    Crumb topping for Coffeecakes

    Crumb topping for Coffeecakes Serves 12 as Dessert. This recipe makes a large amount of streusal topping and can be used for two cakes depending on how much cake topping is desired. 3 sticks of butter 2-1/4 c white sugar 3 c all purpose flour 1-1/2 tsp cinnamon Mix well in a food processor or in a large bowl with a pastry cutter. Put into the refrigerator overnight, covered, or in the freezer for 1 1/2 hours. This is better when frozen first! Crumble by hand over the baked coffeecake. Keywords: Easy, Topping/Frosting, Kosher, Dessert, Cake ( RG1589 )
  25. While I am not thrilled with all of my youngest (and only one left at home) daughter's 8th grade teachers, I still thought it correct to bring a cake into the teachers' room - as some do desreve it - in mid June to wish them all a good summer holiday. I am quite capable with chocolate, any ideas of how to make a cake with perhaps a glaze/ganache etc? What shape/flavor? Thanks!
×