Category Archives: Desserts

recipes tips and techniques for making great desserts

Orange Crepes with Orange Sauce

 

Orange Crepes with Orange Sauce

 

 

 

 

 

 

Orange Crepes with Orange Sauce

My interior decorator is constantly rearranging my kitchen utensils.  So when my crêpe pan showed up, hanging on the wall, I started to think of things I can do with crepes, and as my decorator was having an unnumbered birthday I thought of dessert crepes in lieu of a cake.

The recipe for the crepes is from Jacques Pepin’s recipe for crepes Suzette and is a simple and easy to use recipe and will make 6-7 8½” Crepes.

The filling is an adaptation of a recipe I found on an Emeril site, and will make enough filling for about 6-7 crepes.

The sauce is a take off  an orange crème anglaise.

Ingredients for Orange Crepes with Orange Sauce
Orange Filling
  1. 8oz Cream Cheese at room temperature
  2. ¼ cup sour cream
  3. ¼ granulated sugar
  4. 1 Tbs zest of orange
  5. ¼ cup Orange juice no pulp
  6. ½ the zested orange slices coarsely chopped (optional)
Orange Sauce
  1. 4 Tbs butter melted
  2. ¾ cup granulated sugar
  3. ¾ cup Orange juice no pulp
  4. 1 Tbs zest of Orange
  5. 3 eggs yolks
Crepe batter
  1. 2 Eggs
  2. ¾ cup all purpose flour
  3. ½ cup whole milk
  4. Pinch of salt
  5. ½ tsp granulated sugar
  6. 1/3 cup of water
  7. 1 Tbs vegetable oil
  8. 2-3 Tbs Confectioners sugar for dusting
  9. 1 Tbs Orange Zest
Directions for Orange Crepes with Orange Sauce

Filling:

Place all the ingredients into the bowl of a mixer and whisk until smooth and completely incorporated.  Once smooth place into a bowl and refrigerate for at least an hour.

Sauce:

In a sauce pan place the butter, sugar, ½cup of the sugar, the OJ and the zest and slowly bring up to almost a boil stirring constantly until the sugar is fully dissolved.

In a separate bowl take the remaining sugar and the egg yolks and whisk until fully combined.

Once the sauce comes up to heat and the sugar is fully dissolved, slowly add about 4 oz to the egg yolks in a slow stream while whisking continuously ( this technique is called tempering the eggs and will prevent them from scrambling when put into the hot liquid).  Once combined add the egg mixture  back to the sauce pot and slowly bring up to a boil to thicken while stirring constantly.

Once thickened pour through a strainer into a clean bowl set in an ice bath and stir to cool the mixture.  When cooled pour into a pitcher and store in the refrigerator covered until ready to serve.

Crepes:

In a bowl combine the eggs,flour, milk,salt and sugar into a bowl and whisk until smooth with no lumps visible.

Once smooth add the water and oil, and zest and whisk  until you have a smooth thin batter.

Using a crêpe pan or small fry pan, lightly butter the pan and pour a small amount of batter into the pan and swirl to create a thin round crêpe.  Cook for 30-60 seconds until the bottom is lightly browned and small bubbles appear around the edge of the crêpe.  Flip and cook an additional 20 seconds then flip onto a plate so that the better looking browned side is down.

Serve right away or you can hold the crepes for a while in a 180° oven covered with a damp towel, or you can layer between parchment or wax paper and place in an air tight bag and refrigerate or freeze.

Assembly:

Place a crêpe darker side down and spoon enough filling to cover ½ the crêpe.  Fold over the crêpe then fold in half a second time so that you end up with a pie slice shaped crêpe.  Arrange one or two on a plate, garnish with a wedge of the orange from the zest, pour some of the sauce over the top, then sprinkle lightly with the powdered sugar.

Enjoy!

Here are a few items to help make this recipe:
http://amzn.to/2x5aNgP    -crepe pan

 

 

 

 

 

 

Not my cup of tea, I’m not a orangie person at all, so rule one applies no tasty no ratey!

Orange Crepes with Orange Sauce

Orange Crepes with Orange Sauce

Ingredients

  1. Orange Filling
  2. 8oz Cream Cheese at room temperature
  3. ¼ cup sour cream
  4. ¼ granulated sugar
  5. 1 Tbs zest of orange
  6. ¼ cup Orange juice no pulp
  7. Orange Sauce
  8. 4 Tbs butter melted
  9. ¾ cup granulated sugar
  10. ¾ cup Orange juice no pulp
  11. 1 Tbs zest of Orange
  12. 3 eggs yolks
  13. Crepe batter
  14. 2 Eggs
  15. ¾ cup all purpose flour
  16. ½ cup whole milk
  17. Pinch of salt
  18. ½ tsp granulated sugar
  19. 1/3 cup of water
  20. 1 Tbs vegetable oil
  21. 2-3 Tbs Confectioners sugar for dusting

Instructions

  1. Filling:
  2. Place all the ingredients into the bowl of a mixer and whisk until smooth and completely incorporated.  Once smooth place into a bowl and refrigerate for at least an hour.
  3. Sauce:
  4. In a sauce pan place the butter, sugar, ½cup of the sugar, the OJ and the zest and slowly bring up to almost a boil stirring constantly until the sugar is fully dissolved.
  5. In a separate bowl take the remaining sugar and the egg yolks and whisk until fully combined.
  6. Once the sauce comes up to heat and the sugar is fully dissolved, slowly add about 4 oz to the egg yolks in a slow stream while whisking continuously ( this technique is called tempering the eggs and will prevent them from scrambling when put into the hot liquid).  Once combined add the egg mixture  back to the sauce pot and slowly bring up to a boil to thicken while stirring constantly.
  7. Once thickened pour through a strainer into a clean bowl set in a ice bath and stir to cool the mixture.  When cooled pour into a pitcher and store in the refrigerator covered until ready to serve.
  8. Crepes:
  9. In a bowl combine the eggs,flour, milk,salt and sugar into a bowl and whisk until smooth with no lumps visible.
  10. Once smooth add the water and oil and whisk  until you have a smooth thin batter.
  11. Using a crêpe pan or small fry pan, lightly butter the pan and pour a small amount of batter into the pan and swirl to create a thin round crêpe.  Cook for 30-60 seconds until the bottom is lightly browned and small bubbles appear around the edge of the crêpe.  Flip and cook an additional 20 seconds then flip onto a plate so that the better looking browned side is down.
  12. Serve right away or you can hold the crepes for a while in a 180° oven covered with a damp towel, or you can layer between parchment or wax paper and place in an air tight bag and refrigerate or freeze.
  13. Assembly:
  14. Place a crepe darker side down and spoon enough filling to cover ½ the crepe.  Fold over the crepe then fold in half a second time so that you end up with a pie slice shaped crepe.  Arrange one or two on a plate, garnish with a wedge of the orange from the zest, pour some of the sauce over the top, then sprinkle lightly with the powdered sugar.
  15. Enjoy!
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Mrs. McCarthy’s Award-Winning Strawberry Scones

 

 

Strawberry Scones

 

 

 

 

 

 

Mrs. McCarthy’s Award-Winning Strawberry Scones

I couldn’t believe that the producers of the Father Brown series haven’t made a cook book of Mrs. McCarthy’s favorite recipes including her “award-winning strawberry scones”.

According to the lore of the show the recipe was handed down from her grandmother who made them for King George IV when he visited Kilkenny Castle in 1826 (he didn’t).  King Edward VII did however in 1904.  

An alternative to the story is Sid’s assertion that  Mrs. McCarthy stole the recipe from a Mrs. O’Boyle perhaps a truer version as the King story does have some holes in it !.  What ever the truths be told, strawberry scones are a staple in the show.

I saw a number of sites that had mention of English Scones as a staple for this recipe, however since Mrs. McCarthy’s family came from Ireland a Irish scone would be more apropos.

 Among the variables in the recipe,  what is the topping on the strawberries, is it whipped cream, double cream or maybe clotted cream ?  

 Is it strawberry preserve or fresh strawberries, or a combination of both ?

  

 This isn’t “THE Official” Mrs. McCarthy scone”, more a tongue in cheek title,  I hope the producers of “Father Brown” find no offense.  Going through many versions of scone recipes particularly of the “Irish” Version” I settled on a slightly enhanced version of my family scone recipe (see best Scottish Scones in recipe search).  As this is a dessert scone we added slightly more sugar with a light sugar topping and increased the amount of baking powder which seem to be more in line with the Irish scone recipes that I found.  Also most good Irish baking recipes of old, will use buttermilk instead of whole milk or cream and of course a fantastic Irish Butter.

The secret to a good scone is not to “overwork” the dough.  Gently mix to incorporate all the ingredients then very gently knead only a few times, press out and gently roll and cut and cook.

Ingredients for Strawberry Scones

  1. ¾ cup of buttermilk
  2. 1 egg beaten
  3. 2 cups of flour
  4. 3 Tbs granulaed sugar
  5. 1 Tbs + 1 tsp Baking powder
  6. ½ tsp salt
  7. 1/3 cup Kerrygold Pure Irish  butter = 5 1/3 Tbs cut to small cubes 
  8. Extra flour for dusting table and roller.
  9. 1-2 Tbs granulated sugar for topping.
  10. 1 jar good strawberry preserves
  11. Fresh strawberries cored and cut into quarters
  12. Clotted Cream or Whipped cream
  13. 1 Tbs shortening for baking sheet

Directions for Strawberry Scones

Preheat oven to 425º.

In the bowl of a food processor with a pastry blade place the flour, sugar, baking powder, salt and butter.  Pulse until you have a mixture the consistency of cornmeal.

Empty into a mixing bowl. 

Place the buttermilk and egg into a measuring cup and beat the egg well, you should have approximately 1 cup of liquid, if not add a little more buttermilk.  If more don’t worry the extra flour in the kneading process will take care of it.

Add the liquid to the dry ingredients and mix until all is combined.

Scrap out of bowl onto a well floured table and gently knead 5-6 times.

Gently roll out to a rectangle about ½ inch thick and using a round cookie cutter cut into rounds and place them on a lightly greased baking sheet.

Take remaining dough and gently pull together and roll out and cut until all the dough is used.

Lightly sprinkle sugar on top of all the scones.

Place the baking sheet in the center of the preheated oven and bake for 12 minutes until very lightly browned.

Remove from the oven and place the scones on a wire rack to cool.

Assembly:

Cut the scones in half and lightly spread some preserve on the bottom on each.

Cut the quartered strawberries into 2 or 3 elongated slices and place as many on top of the preserve in a single layer as will fit.

Take the Clotted Cream and lightly stir to loosen and place a large dollop on top of the strawberries,  smooth out slightly and top with the scone top. If you can’t find Clotted Cream use lightly sweetened whipped cream that is whipped quite stiff,

 

 

 

 

 

 

 

Here are a few items to elp make this recipe:
http://amzn.to/2uL3DQQ     Food processor
http://amzn.to/2hdZj82          Clotted Cream
http://amzn.to/2uKPKCy       Sheet Pan

 

 

The Offical Food Taster

 

 

 

 

 

 

The Scones and the Clotted Cream are to die for, not so sure about those red things, I would have perfered roast beef on them, still a 5 paw effort!

 

 

 

Mrs. McCarthy’s Award-Winning Strawberry Scones

Mrs. McCarthy’s Award-Winning Strawberry Scones

Ingredients

  1. ¾ cup of buttermilk
  2. 1 egg beaten
  3. 2 cups of flour
  4. 3 Tbs granulaed sugar
  5. 1 Tbs + 1 tsp Baking powder
  6. ½ tsp salt
  7. 1/3 cup Kerrygold Pure Irish  butter = 5 1/3 Tbs cut to small cubes 
  8. Extra flour for dusting table and roller.
  9. 1-2 Tbs granulated sugar for topping.
  10. 1 jar good strawberry preserves
  11. Fresh strawberries cored and cut into quarters
  12. Clotted Cream or Whipped cream
  13. 1 Tbs shortening for baking sheet

Instructions

  1. Preheat oven to 425º.
  2. In the bowl of a food processor with a pastry blade place the flour,sugar, baking powder, salt and butter.  Pluse until you have a mixture the consistancy of cornmeal.
  3. Empty into a mixing bowl. 
  4. Place the buttermilk and egg into a measuring cup and beat the egg well, you should have appoximately 1 cup of liquid, if not add a little more buttermilk.  If more don't worry the extra flour in the kneading process will take care of it.
  5. Add the liquid to the dry ingredients and mix until all is combined.
  6. Scrap out of bowl onto a well floured table and gently knead 5-6 times.
  7. Gently roll out to a rectangle about ½ inch thick and using a round cookie cutter cut into rounds and place them on a lightly greased baking sheet.
  8. Take remaing dough and gently pull together and roll out and cut until all the dough is used.
  9. Lightly sprinkle sugar on top of all the scones.
  10. Place the baking sheet in the center of the preheated oven and bake for 12 minutes until very lightly browned.
  11. Remove from the oven and place the scones on a wire reack to cool.
  12. Assembly:
  13. Cut the scones in half and lightly spread some preserve on the bottom on each.
  14. Cut the quartered strawberries into 2 or 3 elongated slices and place as many on top of the preserve in a single layer as will fit.
  15. Take the Clotted Cream and lightly stir to loosen and place a large dollop on top of the strawberries,  smooth out slightly and top with the scone top.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2017 all rights reserved

Double Down Flourless Chocolate Cake

Flourless Chocolate Cake
Flourless Chocolate Cake

 

 

 

 

 

 

Double Down Flourless Chocolate Cake

Like many of my recipes, this is an oldy but goodie and the attribution for the original flourless chocolate cake recipe is lost.  I did embellish the recipe by adding the ganache icing to the cake to make a double hit of chocolate.

This cake is extremely sweet and so for a topping you need to have a “less” sweet object, such as unsweetened whipped cream, or crème fraîche, to complement it.

It does take time to do this recipe.  If you don’t intend on icing you can serve the cake warm.  However it really needs to firm up for 12 – 24 hours in the refrigerator before you can move it without breaking to do the icing and is best served chilled.

In the original recipe it called for a 1# block of chocolate- which today is quite expensive so I substituted semi sweet chocolate chips for both the cake and ganache and it came out just fine, and at about 1/3 the cost.

Ingredients for Double Down Flourless Chocolate Cake
  1.  1 lb semi-sweet chocolate(either chips or broken into pieces)
  2. ½ cup whole milk
  3. ½ cup Heavy Cream
  4. 7 egg yolks
  5. 1½  cups unsalted butter softened and broken into pieces
  6. pinch of salt
  7. 1 tsp vanilla
  8. 2 tbsps dark run (optional)
  9. unsweetened whipped cream or crème fraîche for topping
For the Ganache:

Equal parts heavy cream and chocolate, for this recipe I used 8 oz. each.

  1. 1 cup heavy cream
  2. 1 cup semi sweet chips
Directions for Double Down Flourless Chocolate Cake

Preheat oven to 350º.

Butter the bottom and sides of a 9″ springform pan.  Line the bottom of the pan with a circle of parchment paper and lightly butter the top of the paper.

In a sauce pan over low heat warm the chocolate, milk and cream stirring until the chocolate is melted and combined with the milk and cream.

Transfer the chocolate to a mixing bowl beating on low speed until well blended and smooth.  Now add 2 yolks and ½ cup of butter continue to beat at low speed until the eggs and butter are just blended.  Add the remaining yolks and butter in 3 additions beating until just blended after each addition.

Once all the eggs and butter are combined in the batter add the rum salt and vanilla.

Pour mixture into the prepared springform pan and bake in the lower third of the oven for about 30 minutes until a toothpick comes out of the center almost clean.

Once done remove to a wire rack to cool completely.

Remove the sides from the springform pan and place in the refrigerator covered for 12 – 24 hours.

When well chilled invert onto a a piece of wax paper.  remove the parchment from the bottom of the cake.  Now invert onto a serving plate. Serve chilled or prepare to glaze.

Directions for the Ganache

Place the chips in a bowl.  In a 2qt sauce pan bring the cream up to a boil, keeping a constant watch over it.  Once it reaches the boiling stage remove from heat (if allowed to boil constantly it will spill over and create quite a mess).

Pour the hot cream over the chips and let stand for about 1½ – 2 minutes.  Begin then to carefully stir the mixture until all the chocolate is melted with no lumps and the cream is fully incorporated.  Allow to sit and cool slightly.

To prepare the cake take 2″ deep strips of wax paper and carefully place under the edges of the cake.  Pour the ganache into the center of the cake and with a spatula push the excess over the sides.  Once the icing is hardened remove the wax paper.  Allow to cool completely then refrigerate until ready to serve.

 

here are a few items to help make this recipe:
https://www.amazon.com/Nordic-Ware-Leakproof-Springform-Inch/dp/B000237FSA/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1466437966&sr=1-3&keywords=springform+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=b56e7800916ac08ae3d6fded4961f35f
https://www.amazon.com/All-Clad-Stainless-Dishwasher-Cookware-1-5-Quart/dp/B004T6M6Y4/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1466438079&sr=1-3&keywords=small+heavy+sauce+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=5440ba9329d9babd0dda5cfa77a39eb7

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

Sadly although it did smell rather tasty, this is not a pup friendly dish so I’m afraid rule #1 must apply!

 

 

Double Down Flourless Chocolate Cake

Double Down Flourless Chocolate Cake

Ingredients

  1. 1 lb semi-sweet chocolate(either chips or broken into pieces)
  2. ½ cup whole milk
  3. ½ cup Heavy Cream
  4. 7 egg yolks
  5. 1½ cups unsalted butter softened and broken into pieces
  6. pinch of salt
  7. 1 tsp vanilla
  8. 2 tbsps dark run (optional)
  9. unsweetened whipped cream or crème fraîche for topping
  10. For the Ganache:
  11. Equal parts heavy cream and chocolate, for this recipe I used 8 oz. each.
  12. 1 cup heavy cream
  13. 1 cup semi sweet chips

Instructions

  1. Preheat oven to 350º.
  2. Butter the bottom and sides of a 9" springform pan. Line the bottom of the pan with a circle of parchment paper and lightly butter the top of the paper.
  3. In a sauce pan over low heat warm the chocolate, milk and cream stirring until the chocolate is melted and combined with the milk and cream.
  4. Transfer the chocolate to a mixing bowl beating on low speed until well blended and smooth. Now add 2 yolks and ½ cup of butter continue to beat at low speed until the eggs and butter are just blended. Add the remaining yolks and butter in 3 additions beating until just blended after each addition.
  5. Once all the eggs and butter are combined in the batter add the rum salt and vanilla.
  6. Pour mixture into the prepared springform pan and bake in the lower third of the oven for about 30 minutes until a toothpick comes out of the center almost clean.
  7. Once done remove to a wire rack to cool completely.
  8. Remove the sides from the springform pan and place in the refrigerator covered for 12 - 24 hours.
  9. When well chilled invert onto a a piece of wax paper. remove the parchment from the bottom of the cake. Now invert onto a serving plate. Serve chilled or prepare to glaze.
  10. Directions for the Ganache
  11. Place the chips in a bowl. In a 2qt sauce pan bring the cream up to a boil, keeping a constant watch over it. Once it reaches the boiling stage remove from heat (if allowed to boil constantly it will spill over and create quite a mess).
  12. Pour the hot cream over the chips and let stand for about 1½ - 2 minutes. Begin then to carefully stir the mixture until all the chocolate is melted with no lumps and the cream is fully incorporated. Allow to sit and cool slightly.
  13. To prepare the cake take 2" deep strips of wax paper and carefully place under the edges of the cake. Pour the ganache into the center of the cake and with a spatula push the excess over the sides. Once the icing is hardened remove the wax paper. Allow to cool completely then refrigerate until ready to serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.rantsravesandrecipes.com/double-down-flourless-chocolate-cake/

 

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved