Easter Sunday

So, once again I was unable to photograph my Meat Dishes.  I'm going to have to learn to manage my time better.    when the meat comes out of the oven to rest, it's crunch time ie. getting all the sides ready and making the gravy.

However, good news I was able to get photographs of my Pizza Rustico and of course the Desserts- Enjoy!

Pizza Rustico-325 1 hour 15 minutes

2- Pie Crusts

¼ lb ham/prosciutto

¼ dried sausage

¼ pound salami

½ pound mozzarella

1 pound ricotta

3 oz grated cheese

Salt/pepper/parsley

7 eggs-

I use a 9inch spring form pan for this dish

Cannoli Cream

½ c heavy cream

1 pound ricotta

½ cup powdered sugar
8 oz min semi sweet morsels

  Profiteroles

• 1/2 cup water
• 1/2 stick butter
• Pinch salt
• 1/2 cup all-purpose flour
• 2 eggs
• Pinch ground cinnamon
• Ice cream
• Chocolate Sauce, recipe follows
• Special Equipment: Pastry bag fitted with large straight tip
• Chocolate Sauce
• 4 ounces semisweet or dark chocolate
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon corn syrup
• 1 good pinch ground cinnamon

Directions

Preheat oven to 425 degrees F.
In a small saucepan combine the water, butter and salt and bring to a boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan. Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer or lots of good old-fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated. Add in the cinnamon and beat for another second to combine.
Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Be sure to leave at least 1-inch between each of the balls. They grow! Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.
When ready to serve, cut in half horizontally and fill with ice cream of your choosing. (I prefer a really high-quality vanilla.) Top with warm chocolate sauce.
Bring a saucepan with 1-inch of water to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the rest of the ingredients and stir until the chocolate has melted and everything is combined. This is a pretty quick process, once the chocolate has melted remove it from the double boiler set up. Spoon over the filled profiteroles. This is best when served warm!

Apple Crumb-400 degrees 15 mins-375 30 mins

7 apples

½ cup sugar

½ cup brown sugar

3 T flour

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp ginger

Crumb Top

1 cup flour

1/2 cup brown sugar

1/2 cup white sugar

12 T unsalted butter 

 

Desserts from Palm Sunday

 

 

 

Yellow Cake with  Chocolate Frosting-350 30-35 minutes

6 eggs
3 c flour
¾ c butter softened
2 2/3 c sugar
2 c buttermilk
1 ½ tsp baking powder
¾ tsp baking soda
2 tsp vanilla

Separate eggs allow egg whites to stand at room temperature for 30 mins

Grease and parchment paper pans

Stir flour, baking soda, baking powder, salt- set aside
Beat butter med to high 30 seconds- add sugar and vanilla
Add egg whites all at once and beat on med high for 3 minutes.
Alternately add flour and buttermilk until just combined

Frosting
24 ounces semisweet chocolate chips
1 ½ cups heavy cream
2 T light corn syrup
½ tsp vanilla extract
4 T butter room temperature

Put chocolate chips and heavy cream and set over pot of simmering water, stirring occasionally until the chips are completely melted. Take off the heat and the corn syrup and vanilla. Allow mixture to cool to room temperature. Then Whisk in softened butter until thick.

Enjoy!

 

Strawberry Shortcake

• 2 cups all-purpose flour
• 3 tablespoons sugar, plus extra for sprinkling
• 1 tablespoon baking powder
• 1/2 teaspoon plus a pinch fine salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1 1/3 cups heavy cream, plus a bit extra for brushing
• 1 large egg
• 1/4 cup honey
• One 16-ounce container strawberries, trimmed and chopped (about 3 cups)
• 1/3 cup fresh mint leaves, torn, plus extra for garnish

Directions

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, 2 tablespoons sugar, the baking powder and 1/2 teaspoon salt. Add the butter and work into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas.

In a small bowl, whisk together 1/3 cup cream with the egg and 1/3 cup water. Add to the dry mixture and stir with a wooden spoon until a stiff batter is formed. Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Brush with a bit of cream and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool on the baking sheet.

While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot. Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes. Cool, and then toss in a bowl with the strawberries and torn mint. Set aside for at least 30 minutes to allow the strawberries to release their juices.

To assemble, whip the remaining 1 cup cream with 1 tablespoon sugar to soft peaks. Split each biscuit and place the bottom half on a plate. Top evenly with the berries and accumulated juices and then the whipped cream. Place the top of the biscuit on the shortcake and garnish with the fresh mint.

Enjoy!