Sauce BBQ JACK
Ingredients:
Jack Daniels, about 1/2 to 3/4 cup, or to taste
1/2 cup chopped onion
4 cloves garlic, finely chopped
2 cups ketchup
1/3 cup vinegar
3 tablespoons
Worcestershire sauce
1/2 cup brown sugar, firmly packed
3/4 cup molasses
1/2 teaspoon pepper
1/2 tablespoon salt
1/4 cup tomato paste
1 teaspoon Liquid Smoke
1/2 teaspoon Tabasco sauce, or to taste
Preparation:
Combine onion, garlic and Jack Daniels in a 3 quart saucepan. Sauté until translucent, about 10 minutes. Add all remaining ingredients, bring to boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes. Add more Jack Daniels if a stronger flavor is desired.
Tartelette Ganache Chocolat
Sweet Crust
1/2 cup butter, softened and cut into cubes
1/2 cup sugar
1 cup pastry flour, sifted, plus extra for dusting
Ganache Filling
2 cups 35% cream
3 cups dark chocolate, finely chopped
Chocolate Ganache Tart
Ganach Filling
Sweet Crust, baked and cooled
Directions
Sweet Crust
Preheat oven to 375F.
In a bowl, cream butter and sugar together, using a Le Creuset Silicone Spatula, approximately 2 minutes. Add flour and mix until dough pulls away from sides, approximately 5 minutes.
Form dough into a disc, place in fridge to chill, approximately 15 minutes.
Remove dough from fridge, roll out 1/8 inch thick on a parchment lined cutting board dusted with pastry flour.
Lay dough in a 9-inch tart mould and press with fingers.
Place in fridge to chill for 30 minutes.
Place tart shell on a tray and bake until golden, rotating tray ½ way through baking. Approximately 25 minutes.
Place Sweet Crust on a cooling rack before adding Ganache Filling.
Ganache Filling
Place chocolate in a medium size bowl.
Heat cream in a small Le Creuset Saucepot over medium-low heat until scalded, approximately 3-5 minutes.
Pour cream over chocolate, gently whisk until smooth. Set aside for assembling Chocolate Ganache Tart.
Chocolate Ganache Tart
Pour Ganache Filling into Sweet Crust.
Chill in fridge to cool for minimum1 hour before serving.
Homemade bagel recipe
4 cups bread flour
1 Tbls sugar
1 1/2 tsps salt
1 Tbls vegetable oil
2 tsps instant yeast
1-1/4- 1-1/2 cups of warm water.
Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast (most yeast sold these days is instant yeast). The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.
Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.
Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.
Pre heat your oven to 425.
Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!
Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.
After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.
Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done!
Let them cool for at least 20 minutes, get the cream cheese ready, and feast on what's got to be one of the best weekend brunch treats possible!
Pâte à Gâteaux de base
500 beurre
450 sucre
4 oeufs
400 lait
500 farine
15 g de levure chimique
n oublies pas de faire durcir une fois dans le moule pour pas que tes pommes tombent au fond du moule . demarre la cuisson a 375 pendant 10 min ensuite baisse a 325 pour 20min env.
Mignardises
truffes
330 g de chocolat noir,
25 cl de crème fraîche liquide,
50 g de beurre mou
Macaron
LA PÂTE
300 g de poudre d’amandes
300 g de sucre glace
110 g de blancs d’oeufs
« liquéfiés »
300 g de sucre en poudre
75 g d’eau minérale
110 g de blancs d’oeufs « liquéfiés »
Tamisez le sucre glace avec la poudre d’amandes.
Mélangez les colorants dans la première pesée de blancs d’œufs « liquéfiés ». Versez-les sur la préparation sucre glace-amandes sans les mélanger.
Faites bouillir l’eau et le sucre à 118 °C. Dès que le sirop est à 115 °C, simultanément commencez à monter en neige la seconde pesée de blancs d’oeufs « liquéfiés».
Versez le sucre cuit à 118 °C sur les blancs. Fouettez et laissez refroidir à 50 °C avant de les incorporer dans la préparation sucre glace-amandes tout en faisant retomber la pâte. Versez-la dans une poche à douille lisse n° 11.
Façonnez des ronds de pâte d’environ 3,5 cm de diamètre en les espaçant tous les 2 cm sur les plaques à pâtisserie tapissées de papier sulfurisé. Tapez les plaques sur le plan de travail recouvert d’un linge de cuisine.
Avec un tamis, saupoudrez les coques d’un léger voile de cacao en poudre. Laissez croûter les coques pendant au moins 30 min.
Préchauffez le four, chaleur tournante à 180 °C (th. 6). Glissez les plaques dans le four. Laissez cuire 12 min en ouvrant rapidement 2 fois la porte du four. À la sortie du four, glissez les coques sur le plan de travail.
Brioche
1/3 cup warm water (105°F to 115°F)
1/3 cup warm milk (105°F to 115°F)
2 envelopes dry yeast
3 3/4 cups all purpose flour
2 teaspoons salt
3 large eggs
1/4 cup sugar
1 1/2 cups (3 sticks) unsalted butter, each stick cut into 4 pieces, room temperature
1 egg, beaten to blend with 1 tablespoon water (for glaze)
400 F.
Pâte à crêpes
Pour 500 g de pâte :
2 oeufs entiers
10 g de beurre
100 g de farine
1/2 gousse de vanille
2.5 g (1/2 cs ) de sel
25 cl de lait
3 cl (2cs) de Grand Marnier (facultatif)
Ouvrez la 1/2 gousse de vanille en deux et grattez les graines. Dans un bol, battez les oeufs en omelette. Faites fondre le beurre dans une casserole (ou comme moi, au micro-onde).
Mélanger la farine et les graines de vanille, les oeufs, et le sel.
Délayer avec le lait et l'eau.
Ajoutez le beurre fondu et éventuellement le Grand Marnier, en mélangeant bien. Laissez reposer 2 heures à température ambiante (20°C).
Au moment de l'emploi, allongez la pâte avec 1cl d'eau.
Sablés
INGREDIENTS:
| 2 cups butter 1 cup packed brown sugar | 4 1/2 cups all-purpose flour |
DIRECTIONS:
| 1. | Preheat oven to 325 degrees F (165 degrees C). |
| 2. | Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well. |
| 3. | Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets. |
| 4. | Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes. |
Crème anglaise
Ingrédients :
150 ml de lait
200 ml de crème liquide
4 jaunes d’œufs
60 g de sucre (85 g pour la recette originale)
1 c à c de vanille en poudre (ou 2 gousses de vanille)
Mettre le lait, la crème et la poudre de vanille dans une casserole antiadhésive de préférence (pour les gousses de vanille, les fendre, gratter les graines et ajouter le tout dans la casserole). Amener à ébullition puis laisser infuser 10 min hors du feu.
Fouetter les jaunes d’œufs et le sucre pendant 3 min (ôter les gousses de vanille de la casserole) et ajouter le liquide progressivement en remuant. Remettre dans la casserole à cuire à feu doux sans cesser de remuer : la crème ne doit pas bouillir, quand le thermomètre affiche 83° la crème est prête, elle nappe alors la cuillère. Poser la casserole dans un récipient plus grand rempli de glaçons pour stopper la cuisson. Laisser refroidir et réserver au réfrigérateur.
Crème glacée au turrón sans turbine
INGRÉDIENTS
350 g de turrón duro
30 cl de crème fleurette
2 œufs entiers et 1 jaune
80 g de sucre
RECETTECrème glacée au turrón sans turbine
Cassez 350 g de turrón duro en morceaux et mettez-les dans une casserole avec 5 cl de crème fleurette. Faites fondre sur feu très doux.
Fouettez 2 œufs entiers, 1 jaune et 80 g de sucre dans un saladier placé sur un bain-marie pendant 8 mn (le mélange doit former un ruban).
Retirez du bain-marie et ajoutez le turrón.
Fouettez 25 cl de crème fleurette très froide en chantilly et incorporez délicatement à la préparation refroidie. Versez dans un moule à cake et faites prendre au congélateur 6 h minimum.
French Dough
YieldMakes 3 baguettes, 16 rolls, or 2 boules
Ingredients
For The Starter
5 1/4 ounces King Arthur unbleached all-purpose flour (1 cup plus 2 tablespoons)
Pinch of active dry yeast
5 1/2 ounces cool water (75 degrees to 78 degrees; 2/3 cup)
For The Dough
11 ounces King Arthur unbleached all-purpose flour (2 1/4 cups plus 1 tablespoon)
1 3/4 teaspoons active dry yeast
6 ounces cool water (75 to 78 degrees; 3/4 cup)
1 3/4 teaspoons fine sea salt
Vegetable-oil cooking spray
Directions
Make the starter: Stir together flour, yeast, and water with a rubber spatula in a medium bowl. Cover with plastic wrap, and let stand at cool room temperature until it has risen slightly and bubbles cover entire surface, 12 to 15 hours.
Make the dough: Whisk together flour and yeast in a large bowl. Add water and starter, and stir with spatula until mixture comes together in a slightly sticky, loosely formed ball of dough. Cover with plastic wrap and let rest for 20 minutes.
Gently turn dough onto an unfloured work surface. Sprinkle with salt.
To knead: Gather dough, lifting it above work surface. Hold one end of dough close to you while you cast the other end in front of you, onto the surface. Pull the end of dough in your hands toward you, stretching it gently, then fold the dough in half on top of itself. Repeat. Lift, cast, stretch, and fold. Knead the dough until it is smooth, supple, and elastic, 8 to 10 minutes. Use a dough scraper to clean the surface as needed, adding the scraps to the dough. (Dough will be very sticky, but avoid adding more flour until the end, when it may be necessary to add a very small amount. Add the flour to your fingers, not the dough.) Form into a ball.
Place dough in a lightly oiled bowl. Cover with oiled plastic wrap. Let rise at cool room temperature for 45 minutes.
Gently turn dough onto a lightly floured surface. (Do not punch down.) Fold into thirds, as you would a business letter. Then fold it in half crosswise. Return to bowl, cover, and let rise at cool room temperature until it has almost doubled, at least 75 minutes.
Gently turn dough onto a lightly floured surface. Using a dough scraper or a knife, divide dough into equal portions (3 if making baguettes, 2 if making boules or rolls.) Cover with oiled plastic wrap, and let rest for 20 minutes.
On a lightly floured surface, spread each portion of dough into a rectangle that's roughly 10 by 6 inches. Fold dough into thirds again, as you would a business letter, pressing seams with your fingers. Shape portions into baguettes, rolls, or boules.
French Baguettes
YieldMakes 4
Ingredients
French Dough (http://www.marthastewart.com/262398/french-dough)
All-purpose flour, for dusting
Vegetable-oil cooking spray
Directions
Working with 1 portion of dough at a time, keeping remaining dough covered, fold dough in half lengthwise to form a tight, narrow log. Gently press edges with lightly floured fingertips to seal.
Using your palms, roll the dough on a lightly floured work surface until it's about 16 inches long, rolling more firmly at the ends to create a tapered effect.
Place loaves, seam side down, on a generously floured linen towel or a parchment-lined baking sheet. Fold towel between the loaves to prevent sticking. Cover loosely with oiled plastic wrap, and let rise at cool room temperature until loaves have almost doubled and a floured finger pressed into side leaves a slight indentation, 40 to 50 minutes.
Place a skillet on oven rack adjusted to lowest position and a baking stone on middle oven rack. Preheat oven to 500 degrees. If using a linen towel, gently turn baguettes onto a parchment-lined baking sheet. Before baking, use a lame or razor blade to make 3 slashes on top of each baguette. Pour 1/2 cup hot water into skillet in oven. Slide bread and parchment onto baking stone.
Immediately reduce oven to 450 degrees. Bake until baguettes are deep golden brown, sound hollow when bottoms are thumped, and interiors register 205 degrees on an instant-read thermometer, 25 to 30 minutes. Let cool on wire racks. Baguettes are best the day you make them, but they can be wrapped in parchment and then foil, and stored at room temperature overnight (or frozen for up to 1 month; thaw at room temperature before serving.
Rosemary Cornbread
YieldMakes two 5-inch loaves
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely chopped fresh rosemary, plus 6 sprigs for garnish (optional)
2 large eggs, lightly beaten
5 tablespoons sugar
2/3 cup low-fat buttermilk
2/3 cup extra-virgin olive oil
Directions
Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.
Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.
Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with 3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in molds on a wire rack.
Cranachan
INGRÉDIENTS 4 personnes
400 g de framboises fraîches ou surgelées
1 petit verre de whisky
350 ml de crème fleurette fraîche
2 cuil. à soupe de sucre glace
4 cuil. à soupe de flocons d’avoine
2 cuil. à soupe de sucre vergeoise brune
RECETTE
1. Mettez les framboises dans une casserole avec un fond d’eau et cuisez-les quelques minutes, afin d’obtenir une consistance un peu compotée.
2. Ajoutez le whisky et laissez refroidir complètement.
3. Montez en chantilly la crème avec le sucre glace. Faites griller les flocons d’avoine dans une poêle ou sous le gril avec le sucre vergeoise afin de les caraméliser légèrement. Laissez refroidir.
4. Procédez au montage : dans quatre coupes, mettez une couche de framboises suivie d’une couche de crème, puis saupoudrez de flocons d’avoine et servez tout de suite ou laissez les couches s’entremêler au frais pendant 1 h ou 2, comme pour un trifle.
Blueberry Muffins
YieldMakes 6 large or 12 small muffins
Ingredients
6 tablespoons unsalted butter, room temperature, plus more for tins
3 cups plus 2 tablespoons all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar, plus more for sprinkling
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
1 3/4 cups blueberries
Directions
Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.
Mummy's Sweet White Scones
YieldMakes about 18 scones
Ingredients
6 1/4 cups all-purpose flour, plus more for work surface
Pinch of salt
1/4 cup plus 2 tablespoons superfine sugar
1 heaping tablespoon baking powder
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into pieces
4 large eggs
1 3/4 cups plus 2 tablespoons milk
Granulated sugar, for sprinkling
Directions
Preheat oven to 475 degrees. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, salt, superfine sugar, and baking powder. Make a well in the center and add butter. Using your fingers, work butter into flour mixture until a crumbly mixture is formed.
In a medium bowl, whisk together 3 eggs and milk. Add milk mixture to flour mixture and stir to combine.
Turn dough out onto a lightly floured work surface; knead lightly and shape into a round. Roll dough out until it is 1 inch thick. Using a 3-inch biscuit cutter, cut out scones and transfer to prepared baking sheets.
In a small bowl, beat remaining egg and brush the top of each scone; sprinkle each with granulated sugar. Transfer baking sheets to oven and bake until golden brown and cooked through, 12 to 14 minutes. Transfer scones to a wire rack and let cool slightly before serving.
Carrot Muffins Recipe |
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