Halloween Ice Box Cake

Halloween Ice Box Cake

 

 

 

 

 

 

Halloween Ice Box Cake

OK so the first thing that is obvious is that, as an example, my Halloween Ice Box Cake shows I am not the greatest cake and cookie decorator.

The Nabisco “Famous” chocolate wafers ice box cake has been one of my favorites for years, the only differences between this and the original is the construction is slightly different and of course the color.

The recipe on the box says you can make it 4 hours before serving, but it is really best if left to sit in the refrigerator overnight so that the cream can be absorbed by the wafers and they swell and soften. 

Ingredients for Halloween Ice Box Cake
  1. 1 Box Nabisco Famous chocolate Wafers
  2. 2 cups Heavy Cream Whipped Stiffed
  3. ¼ cup XXX sugar
  4. 1 tsp vanilla
  5. Orange food coloring
  6. Chocolate icing*

*Unless you plan to make cookies or use icing for something else a store-bought tube will be easier to manage

Directions for Halloween Ice Box Cake

Whip the Cream, sugar vanilla and as much food coloring, as needed to obtain your desired color, to stiff peaks.

On a cake plate or serving platter place 7 wafers flat, rough side down on the platter with a dot of icing on the rough side to adhere them lightly to the plate.  Place one in the center of the plate and arrange the others in a circle around it.  Place about a tablespoon of whipped cream on each.  Now place a second layer of wafers over these so that they overlap the edges of the first layerand spread the whipped cream  out from each wafer, it will end up being slightly larger than the first.  Place whipped cream on them and then arrange a layer similar to the first on top,  Continue to layer the wafers until all are used.  Finish by covering the top and sides with the remaining whipped cream, decorate with the icing.

Halloween ice box cake

 

 

 

 

 

 

Here are a few items to help make this recipe:



 

The Official Taste Tester

 

 

 

 

 

 

This one has chocolate which I can’t have so rule #1 applies No Tasty No ratey!

 

Halloween Ice Box Cake

Halloween Ice Box Cake

Ingredients

  1. The recipe on the box says you can make it 4 hours before serving, but it is really best if left to sit in the refrigerator overnight so that the cream can be absorbed by the wafers and they swell and soften. 
  2. 1 Box Nabisco Famous chocolate Wafers
  3. 2 cups Heavy Cream Whipped Stiffed
  4. ¼ cup XXX sugar
  5. 1 tsp vanilla
  6. Orange food coloring
  7. Chocolate icing*
  8. *Unless you plan to make cookies or use icing for something else a store-bought tube will be easier to manage

Instructions

  1. Whip the Cream, sugar vanilla and as much food coloring, as needed to obtain your desired color, to stiff peaks.
  2. On a cake plate or serving platter place 7 wafers flat, rough side down on the platter with a dot of icing on the rough side to adhere them lightly to the plate.  Place one in the center of the plate and arrange the others in a circle around it.  Place about a tablespoon of whipped cream on each.  Now place a second layer of wafers over these so that they overlap the edges of the first layerand spread the whipped cream  out from each wafer, it will end up being slightly larger than the first.  Place whipped cream on them and then arrange a layer similar to the first on top,  Continue to layer the wafers until all are used.  Finish by covering the top and sides with the remaining whipped cream, decorate with the icing.
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Braciola

 

Braciola

 

 

 

Braciola

Braciola is an Italian version of a beef roulade or “rolled beef dish.  Just about every nationality has a recipe of this kind, a true peasant dish taking tougher cuts of meats and slowly braising them until they are tender.  There are probably a great many version of braciola.

My version may not be traditional but it is good.  It started with an episode of “Everybody Loves Raymond” in which his wife makes a braciola dish that Frank loves and that makes Marie very jealous.  The secret to the recipe was she used currants in the filling.

That started me on a quest to produce a version of my own using currants, which have become rather hard to find where we live and so I have not made it recently.  I was talking to someone the other day and we were discussing the opening of a new small chain grocery store near my house and I  said I hoped they carried currants and told about my different recipes in which I used them including braciola.

I checked out the new store on their “grand opening”, sadly they don”t carry them either but it got the braciola bug going so I resorted to Amazon for the currants and made a batch of braciola.

Most of the amounts in this recipe are approximate, the amounts are more to the eye and taste.  You will also need a good non reactive large pot with a tight fitting lid.

There are also many different opinions as to which cut of meat to use, I prefer the bottom round but by all means if you want to use something else ( top round or flank steak) go right ahead.

 Ingredients for Braciola:
  1. 3½# piece of bottom round sliced into ¼” thick slices.
  2. 4-5 cloves of garlic
  3. ¼ cup pignoli (pine nuts) lightly toasted
  4. ½ cup flat leafed) Italian parsley
  5. 3-4 tsp salt and pepper
  6. ¼-½ loaf of italian bread (day old best) thinly sliced,crust removed
  7. 3-4 Tbs Olive oil
  8. 1 cup dried currants
  9. 2-3 thin slices of Pecorino Romano for each roulade
  10. 1-2 qts “Sunday gravy” or your favorite tomato sauce
  11. Chopped parsley for garnish
  12. 2-3 additional Tbs olive oil for browning meat
Directions for Braciola:

The easiest way to prepare the beef is to have a good rapport with your butcher.  Get him to cut a 3½-4 pound piece of bottom round into ¼ inch thick slices on the slicer. Depending on the weight you should get 14 or more slices of beef.

In a food processor place the garlic, pine nuts,parsley, and 1 tsp each salt and pepper.  Pulse until finely chopped.  Scoop out into a mixing bowl and reserve.

Place the bread slices into the processor next and pulse until you have coarse crumbs.  By eye scoop the crumbs into the mixing bowl with the garlic mixture until you have about two cups of filling.

Place any remaining crumbs in an air tight zip lock bag and freeze for another day.

Add the currants to the mixture and combine thoroughly, then add olive oil until the mixture is slightly moist and holds together loosely.

Depending on how large your work area is, layout the beef slices and  with a meat tenderizer or mallet pound the slices to about 1/8 inch in thickness, then lightly salt and pepper one side and turn over and lightly salt and pepper the other sides.

pound and lightly salt and pepper

 

 

 

 

 

 

The slices of bottom round will be slightly triangular in shape.  Place 2-3 Tbs of the filling  at the wide end of the triangle then with a peeler shave 2 or 3 pieces of the Pecorino Romano on top of the filling.

filling

 

 

 

 

 

 

Begin to roll up the beef folding the sides in to encapsulate the filling and continue to roll to the thin end and secure with one toothpick to hold the roll closed.

rolls

 

 

 

 

 

 

All this can be done in advance of cooking.  the entire cooking time will be about 3 hours 15 minutes.

When you are ready to cook set your oven on 300º-325º and using either a large sauté pan or the non reactive pot you are going to cook in, place a small amount of olive oil and in batches brown all sides of the braciola and once browned remove to a warm plate.

When all are browned, place the sauce into the pot and bring up to medium simmer. place all the braciola into the pot so that they are covered with sauce, place the lid on the pot and set in the oven for 2-3 hours until the meat is fork tender.

Serve with pasta or noodles or even potatoes your choice as to what your family will like.

braciola

 

 

 

 

 

 

Here are few items to help make this recipe:



The Official Taste Tester

 

 

 

 

 

 

Currants and garlic are not too S.A.P.P. friendly but the sauce and the noodles were palatable, so I only got half the meal so only half the paws more or less

 

 

 

 

 

 

Braciola

Braciola

Ingredients

  1. 3½# piece of bottom round sliced into ¼" thick slices.
  2. 4-5 cloves of garlic
  3. ¼ cup pignoli (pine nuts) lightly toasted
  4. ½ cup flat leafed) Italian parsley
  5. 3-4 tsp salt and pepper
  6. ¼-½ loaf of italian bread (day old best) thinly sliced,crust removed
  7. 3-4 Tbs Olive oil
  8. 1 cup dried currants
  9. 2-3 thin slices of Pecorino Romano for each roulade
  10. 1-2 qts "Sunday gravy" or your favorite tomato sauce
  11. Chopped parsley for garnish
  12. 2-3 additional Tbs olive oil for browning meat

Instructions

  1. The easiest way to prepare the beef is to have a good rapport with your butcher.  Get him to cut a 3½-4 pound piece of bottom round into ¼ inch thick slices on the slicer. Depending on the weight you should get 14 or more slices of beef.
  2. In a food processor place the garlic, pine nuts,parsley, and 1 tsp each salt and pepper.  Pulse until finely chopped.  Scoop out into a mixing bowl and reserve.
  3. Place the bread slices into the processor next and pulse until you have coarse crumbs.  By eye scoop the crumbs into the mixing bowl with the garlic mixture until you have about two cups of filling.
  4. Place any remaining crumbs in an air tight zip lock bag and freeze for another day.
  5. Add the currants to the mixture and combine thoroughly, then add olive oil until the mixture is slightly moist and holds together loosely.
  6. Depending on how large your work area is, layout the beef slices and  with a meat tenderizer or mallet pound the slices to about 1/8 inch in thickness, then lightly salt and pepper one side and turn over and lightly salt and pepper the other sides.
  7. The slices of bottom round will be slightly triangular in shape.  Place 2-3 Tbs of the filling  at the wide end of the triangle then with a peeler shave 2 or 3 pieces of the Pecorino Romano on top of the filling.
  8. Begin to roll up the beef folding the sides in to encapsulate the filling and continue to roll to the thin end and secure with one toothpick to hold the roll closed.
  9. All this can be done in advance of cooking.  the entire cooking time will be about 3 hours 15 minutes.
  10. When you are ready to cook set your oven on 300º-325º and using either a large sauté pan or the non reactive pot you are going to cook in, place a small amount of olive oil and in batches brown all sides of the braciola and once browned remove to a warm plate.
  11. When all are browned, place the sauce into the pot and bring up to medium simmer. place all the braciola into the pot so that they are coveredd with sauce, place the lid on the po and se in the oven for 2-3 hours unil the meat is fork tender.
  12. Serve with pasta or noodles or even potatoes your choice as to what your family will like.
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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.

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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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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

 

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