Tag: sweets

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French Beignets with Aged Blackberry-Ginger Balsamic Reduction

BEIGNET INGREDIENTS:
1/2 cup boiling water
2 tbsp. unsalted butter
1/4 cup sugar
1/2 tsp. salt
1/3 whole milk
1/2 pkg. yeast
1/4 cup warm water
2 eggs, beaten
3 and 3/4 cups sifted flour
Powdered sugar, for dusting

BEIGNET DIRECTIONS:Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar.  

AGED BLACKBERRY-GINGER BALSAMIC GLAZEGLAZE DIRECTIONS:Take 1 cup of Blackberry-Ginger Dark Balsamic Vinegar. In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. This you do by bringing the balsamic to a low boil, stirring occasionally to prevent burning. Dip your spoon into the balsamic and when it coats the back of the spoon it should be ready. You should have 1/2 cup.  Allow to cool to room temperature which will thicken it further. Serve with warm beignets. Note: you can also use this glaze for drizzling over grilled beef, goat cheese, baked apples and even ice-cream! Makes around 2 dozen

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Eton Mess

  • 4 cups strawberries (hulled and chopped)
  • 2 Tbsp fine granulated sugar
  • 4 Tbsp Espresso balsamic vinegar
  • 2 cups heavy whipping cream
  • 12 meringues (crumbled)
  • Mint springs (for garnish)

Preparation:

1.                  In a large bowl add the strawberries, sugar and espresso balsamic vinegar and leave to macerate.

2.                  Beat the heavy whipping cream until soft peaks appear.  Fold in the crumbled meringues with about two thirds of the strawberry and balsamic mixture.

3.                  To serve fill 4 tall glass serving bowls with the strawberry meringue mixture.  Top each glass with the remaining strawberry and balsamic mixture.

4.                  Garnish with a spring of fresh mint.

Adapted from Judith McLoughlin recipe

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Espresso Balsamic Parfait

Ingredients

* 1 large banana, sliced, divided
* 3 Tablespoons Oli + Ve Espresso Balsamic
* 1/4 cup honey, divided
* 1/2 cup plain yogurt, divided
* 1/2 cup Granola

Directions

Whisk together the Espresso balsamic and yogurt. Reserve several slices of banana for garnish. Layer 1 tablespoon honey, 1/4 of the sliced bananas, 2 tablespoons espresso yogurt, 2 tablespoons granola, 1/4 of the slice banana, 2 tablespoons yogurt, 2 tablespoons granola in a parfait glass. Repeat for second parfait. Garnish with reserved banana and honey. Serve immediately. 

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Dark Chocolate Stuffed Blood Orange Agrumato Cream Buns

Ingredients

  • 3 teaspoons active dry yeast
  • 3 1/2 cups flour
  • 1 1/2 teaspoons salt
  • 1/3 cup lukewarm cream or half & half
  • 1/3 cup warm lukewarm water
  • 2 large eggs
  • 1/3 cup sugar
  • 1/2 cup fresh blood orange agrumato olive oil
  • 1 teaspoon fresh grated orange zest
  • 16 – 1″ chunks of dark chocolate or 5-6 dark chocolate morsels for each bun
  • 1 egg beaten for glazing the buns

Sweet Orange Glaze

  • 1 cup (4 ounces) confectioners’ sugar
  • 1 tablespoons half and half
  • 1 tablespoon fresh orange juice

Directions

Follow the directions for your bread machine, or place the warm water, half and half, eggs, sugar, blood orange agrumato olive oil, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour, zest, and salt to bowl and mix on low speed just until flour combined, about 10 seconds. Scrape down the sides of the bowl and increase the speed to medium and beat until dough comes together, about 3 minutes.

Cover bowl with plastic wrap. Let the dough rise at room temperature until almost doubled in volume, about 1 hour. Gently deflate the dough and cover bowl with plastic; chill dough overnight.

Line a baking sheet with parchment paper. Divide dough into 4 equal pieces. Make a short log from each piece and cut each log into 4 equal pieces. Roll each piece into a bun. Gently push a 1/2″ piece of dark chocolate in the center of each bun and pinch the bottom of each bun to seal securely. Arrange the buns about an inch apart, pinched side down on the prepared sheet pan and allow to rise, covered, for 1 hour.

Preheat oven to 375°F. Gently brush top of the buns with the beaten egg glaze. Bake until buns are golden brown and fragrant, about 25 minutes.

Allow the buns to cool for 5 minutes. For Sweet Orange Glaze, mix together the orange juice, half and half, and confectioners’ sugar. Brush each bun with glaze. Serve warm while the chocolate is still molten in the center.

Makes 16 buns

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Dark Chocolate Espresso Pudding Shots

Ingredients:

  •  12 oz. semisweet chocolate, chopped
  •  1 1/2 cups heavy cream
  •  1 cup whole milk
  •  2/3 cup sugar
  •  2 t. pure vanilla extract
  •  2 pinches of fine salt
  •  8 large egg yolks
  •  1 T Oli+Ve Espresso Balsamic

Directions:

  •  Melt the chocolate in a double boiler over low heat. 
  •  In a medium saucepan, bring the cream and milk to a bare simmmer
  •  In a large bowl, whisk together the sugar, vanilla, salt and egg yolks
  •  Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while
  •  Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes.
  •  Pour in the melted chocolate and whisk until smooth
  •  Pour into glasses or custard cups. 
  •  Refrigerate until chilled and set, about 3 hours

Submitted by Chef Jeffrey Sherman