Makes one 9 inch tart or one dozen 3 inch tartlets

Ingredients

For the tart dough:
½ cup unsalted butter, room temperature
½ cup powdered sugar
1 egg yolk
1½ cups flour
¼ cup unsweetened cocoa powder
Pinch salt

For the walnut caramel:
1 cup sugar
¼ cup water
2 tablespoons light corn syrup
4 tablespoons unsalted butter, room temperature
½ cup heavy cream, warmed
Pinch salt
1 cup walnuts, toasted and coarsely chopped

For the port ganache:
8 ounces bittersweet chocolate (60-72%)
1 cup heavy cream
¼ cup light corn syrup
4 tablespoons unsalted butter, room temperature
Pinch salt
¼ cup ruby port

Equipment

Stand Mixer
Rolling Pin
Silpat Mat
Tart Molds – either (1) 9-inch pan or (12) 3-inch molds

Preparation

Prepare the tart dough:
Cream the butter and powdered sugar in the bowl of an electric mixer fitted with the paddle attachment until combined. Add the egg yolk and vanilla and beat until smooth. Add the flour, cocoa powder and salt, and mix on low speed until just combined, being careful not to overmix the dough. Gather the dough into a ball and form a flat disk onto a sheet of plastic wrap. Wrap and chill until firm, at least 1 hour, or up to 3 days.

[Chef’s Note: Allowing the freshly made dough to relax and chill before rolling out will ensure easier rolling, as the dough will not be as elastic and stretchy.]

Preheat the oven to 325 F. Roll the dough into a 12×18 inch rectangle or 12 inch circle (depending upon your tart pan shape), about 1/8 inch thick, on a lightly floured surface. If making one large tart, carefully roll the dough around the rolling pin and transfer to the pan. Press the dough into the pan, making sure to press all the way to the edges and up the sides, and then trim away any excess dough. If making individual tarts, cut out 12 rounds using a 4 inch round cutter and press them into the molds. Chill the tart shells for an hour, or up to 3 days.

[Chef’s Note: Chilling the shells at this point prevents the dough from tightening and shrinking while baking. If you’ve ever baked a tart or pie shell and had it shrink to lose half of the height, chances are your dough was not well chilled before baking.]

Line the large tart shell with foil or parchment paper and fill with dried beans, rice or pie weights to prevent the center from puffing up. You do not need to do this if you are making the smaller shells. Bake the larger shell for 15 minutes (smaller for 10 minutes), remove the foil and weights and bake for another 5-7 minutes to brown and set the center. Cool completely.

Prepare the walnut caramel:
Place the sugar, water and corn syrup in a large saucepan. Brush down the sides of the pan with water to remove any sugar granules and prevent crystallization. Cook over medium high heat, swirling the pan occasionally, until it turns an amber caramel, about 7 minutes. Turn off the heat and carefully whisk in the butter, then the heavy cream and salt until smooth. Stand back and use extreme caution because the mixture will bubble up and steam. Stir in the walnuts. Remove from heat and allow the caramel to cool slightly. While still warm, pour the caramel into the tart shell (or shells) and let cool until set, about 1 hour.

Prepare the port ganache:
Combine the heavy cream and corn syrup in a small saucepan and bring to a boil. Place the chocolate in a separate bowl, and pour the hot cream over the chocolate and let sit for a few minutes to melt. Whisk the chocolate until smooth, then add the butter and salt and continue to whisk until entirely melted and incorporated. Add the port and whisk until emulsified and completely smooth.

Pour the ganache over the caramel while still warm and fluid, and let set at room temperature for 2-4 hours before serving.

Service

Each component can be made up to 3 days in advance, but the tarts should be assembled only 1 day in advance or the day of service to maintain freshness and crispness in the shell. Serve at room temperature for best consistency and taste.

Recipe and photo by Monica Glass

The post Chocolate and Caramel Tart with Port Ganache appeared first on the gilded fork™.

Serves 4

Ingredients

For the roulade:
1-lb. veal cutlet (ask the butcher to cut it about 5/8″ thick from a whole top round)
Two pinches sea salt, finely ground
3 Leek Leaves, opened with the green tops cut off, softened in warm salt water
1 cup Wild Rice with Leeks and Portabello Mushrooms (recipe below)
2 tablespoons melted butter
½ cup fresh chervil, finely chopped

For the sauces:
Savory Chocolate Gravy (recipe below)
Creamy Leek Sauce (recipe below)

Preparation

For the leeks:
Soak leeks in a water bath to remove the dirt and carefully remove. Place them into a warm salt water bath to soften.

Preheat oven to 350 degrees F.

For the veal:
Pound the veal cutlet until it is a thin rectangle (about 5″x10″), being careful not to pierce any holes in it with your mallet (or the filling will spill out). Lay the pounded cutlet on a large piece of parchment (or wax) paper to ease in the rolling process. Lay the cutlet down on the paper and season it with a pinch of finely ground sea salt.

[Chef’s Note: If you do not have a kitchen mallet, you can also use a heavy pan or rolling pin to pound out the veal cutlet.]

Remove the leeks from the bath and lay them slightly left of center of the cutlet, parallel to the long sides. Spoon and spread the rice mixture evenly over the leek sheets.

Carefully roll the veal cutlet and stuffing, using the parchment paper to help keep the shape of the roll. Tie it with kitchen twine at ½-inch intervals to keep the roulade’s shape while it cooks. Brush the outside with melted butter and roll the roulade in the chopped chervil.

Place the meat in baking dish, cover loosely with aluminum foil and place it in the oven for approximately 30 minutes, or until it reaches 150 degrees F. Remove it from the oven and let it rest for ten minutes before slicing and plating.

Service

Spoon some of the leftover rice in the center of each plate. Place 1-inch slices of roulade on top of the rice (with the filling facing up) and dress with the sauces, one on each side.

Wild Rice with Leeks and Portabello Mushrooms

Ingredients
2 cups wild grain rice cooked in beef broth
1 portabello mushroom, gills and stem removed, finely chopped
1/8 cup leek, whites only, finely chopped
1 tablespoon butter
freshly ground white pepper

Preparation
Heat butter in a small sauté pan. Add leeks and mushrooms and sauté until they release their aroma and juices, and the leeks are just beginning to turn clear. Season with a pepper to taste and add the mixture to the wild rice.

Creamy Leek Sauce

Ingredients
1/2 cup leeks, chopped and cooked until soft in 1/2 cup chicken broth
1/2 cup white wine
1 cup chicken broth
1 tablespoon butter
1/4 cup heavy cream

Preparation
Cook the leeks and process in a blender with leftover broth until smooth. (Be careful to let it cool slightly before blending to prevent an explosion of heat.) Strain mixture through a cheesecloth and set aside.

Place wine and chicken broth in a medium sauce pan. Using a very low flame, reduce the sauce to ¼ its volume, careful not to scorch the sauce. Add the butter and strained leek juice to the reduced mixture and remove from heat. Fold in the cream to prevent curdling.

Savory Chocolate Gravy

Ingredients
2 cups beef broth
2 cups red wine (we used Merlot here)
1/8 cup currants
4 kumquats, finely chopped
2 tablespoons unsweetened chocolate, grated
1 tablespoon butter

½ teaspoon butter
½ teaspoon flour

Preparation

Combine wine and beef broth in a medium sauce pan and reduce by ½. Add currants, kumquats, chocolate, and butter, whisking lightly to blend.

Blend the remaining butter and flour together and add into sauce for thickening. Cook several minutes to allow flour taste to cook off.

Recipe and photo by Kelly Cline

The post Herb Crusted Veal Roulade with Creamy Leek Sauce & Savory Chocolate Gravy appeared first on the gilded fork™.

Beyond the archetypical Hershey bar, chocolate comes in many forms. While I do admit to having a weakness for the occasional popular candy bars, their waxy textures hold nothing to the silky richness of high-end, high-cocoa-content chocolate. Most chocolates indicate a percentage, which is the sum of its cacao fat (called cocoa butter in the United States) and its cacao solids. A higher percentage = higher cocoa content; in other words, high percentage chocolate has a lower percentage of sugar and the chocolate will have a less sweet, more bitter and deeper flavor. For example, the average milk chocolate is usually 30 – 40% and dark chocolate ranges from 50 – 70% and higher. 50 – 60% is about average, 60 – 70% is dark and slightly bitter, while 70% and higher is very bitter, as it is closest to chocolate in its most natural state (100% with no added sugar). In substituting chocolates, only ones with like percentages should be used, as the final result will definitely have a different taste and texture.

Percentages of chocolate also vary in their distinguishing properties. For example, if you break a piece of chocolate in half, darker chocolates will create a sharper snap, while milks and whites will be softer. White chocolate will also smell more like vanilla, while milk chocolate will have a delicate chocolate aroma, and dark chocolates will have a stronger, bitter scent. Finally, because they contain more cocoa butter, lower percentage chocolates will also melt faster.

Chocolate marries well with so many different flavors: nuts, fruits, pepper and spices, savory meats, caramel, red wine, liquors, and, the Test Kitchen’s other ingredient of the month, coffee; and it’s when we introduce other flavors that chocolate’s strength is enhanced and heightened. Coffee and chocolate make a wonderful pairing because they’re both strong flavors that play well off each other.

But chocolate is more than just a food; there is no other ingredient that has attained such an esteemed status in history, connoting symbolic significance in many different cultures. So it will come as no surprise that chocolate, both as a savory and a sweet seasoning, reigns as a popular ingredient in main dishes, sides, desserts, and drinks, and as an indulgent treat on its own. Perhaps it’s the satisfyingly silkiness or the sweetness that lures me, but I can never resist an offering of chocolate in any form. Included in this week’s Test Kitchen are recipes that showcase chocolate in a variety of sweet degrees.

Recipes:

Luscious Thai Curry Chocolate Truffles
Cardamom Hot Chocolate
Mocha Pudding with Espresso Crème

The post The Charm of Chocolate appeared first on the gilded fork™.

Foodstuff: Port Wine

Etymology
Shortened from Oporto, the city in northwest Portugal from which the wine was originally shipped; from o porto “the port.”

Description
Port wine is a fortified wine made from grapes grown in the Douro Valley region of Portugal. (This is one of the greatest wine rivers in the world, as it also feeds the Ribera del Duero wines that come from farther upriver in Spain.) Also known as Vinho do Porto or Porto, this typically sweet wine is one of our favorite ways to end a meal, whether served with dessert or as an indulgence all on its own. In the kitchen, however, port’s richness lends itself well to enhancing sauces to accompany game meats and other savory dishes – and yes, we’ve been experimenting. Though port is most frequently known as a sweet wine, it can also be found in semi-dry or extra dry varieties – it all depends upon the fermentation process.

Port has a heavier consistency than non-fortified wines due to the addition of distilled, clear grape spirits to the wine juices during fermentation. These spirits halt the fermentation process, retaining the wine’s sweetness before all its sugar is converted to alcohol. (Note: Adding the spirits to the wine after fermentation results in a dry fortified wine such as sherry, which comes from Jerez in the Andalusia region of neighboring Spain.)

As with Champagne, there are many imitations of port crafted throughout the world, but under the strict guidelines of the European Union, only Portugal’s product can officially be labeled as port; within Portugal, the wine’s production is overseen by the Instituto dos Vinhos do Douro e Porto. U.S. guidelines also specify that port from Portugal be labeled Porto or Vinho do Porto.

History
We can thank the English for port’s present popularity, as they found it an apt substitute for French wines during the tumultuous 1700s, when they were unable to purchase the grape juices of their wartime enemy. The Methuen Treaty of 1703 reduced import duties on Portuguese wines, enabling English merchants to have their fill of grape-induced reverie. The treaty also paved the way for English entrepreneurs, as can be seen on the Anglican labels of port wines from Sandeman to Taylor Fladgate.

Port was initially fortified to keep it from spoiling during the rough sea voyage from Portugal to France, but at that time its alcohol content was much lower (3% compared with today’s 19-22%). Quality unfortunately varied a great deal, however, prompting the creation of the Companhia Geral dos Vinhos do Alto Douro in 1756 by the Marques do Pombal. The organization was founded to oversee production qualities and prevent fraudulent activities among port producers. Today that duty is overseen by the Instituto dos Vinhos do Douro e Porto.

Types of Port

Tawny Port
Tawny ports are made from fortified red wines aged in oak barrels, a process that exposes them to gradual oxidation and evaporation. As a result, they gradually mellow to a golden-brown color. The tawny develops a nutty, complex flavor, and the resultant wines are blended to achieve the signature style of the winemaker.

To be called Tawny Reserve, the port must be a blend of wines spending at minimum seven years in oak barrels. Tawny “with an indication of age” is a blend of several vintages, with the average years in wood stated on the label. These ports can be labeled 10 year, 20 year, 30 year, and over 40 years.

The cheapest forms of Tawny Port are young wines made from a blend of red and white grapes. Unlike Tawny Reserve and Tawnies with an indication of age, they may have spent little or no time maturing in wood. Tawny ports from a single vintage are called Colheitas (pronounced col-YATE-ah, meaning harvest).

Garrafeira
Garrafeira is an intermediate vintage dated style of Port comprising grapes from a single harvest (therefore it is not a blended port). Garrafeira is the result of some time spent in barrel and the remainder in large glass containers called demijohns.

Ruby Port
Ruby port is the most common type of port, and therefore the cheapest. Unlike Tawny and Garrafeira ports, Rubies are aged for only 3 to 5 years, and are not aged in oak, so they do not develop the oxidization characteristic of tawny port. They are aged in stainless steel tanks after the fermentation process, preserving their bright red or claret color (hence the name). The wine is also fined and cold-filtered to remove sediments and particulates before it is bottled.

White Port
White port is made from white grapes, and can be used as the basis for a cocktail, or served on its own. White ports range in style from dry to very sweet, and should always be served cool or cold.

Vintage Port
Vintage port has the smallest production, hence is the most coveted. The most highly prized of Portuguese wines, vintage ports are only made in exceptional years declared as such by the port house. Much as with Champagne, due to the need for highest quality, not all years are declared as vintage years; the decision is made in the spring of the second year following the harvest, when the quality of the wine can be determined. Vintage ports are aged in barrel for a maximum of 2 ½ years before they are bottled, and are usually aged for another 10 to 30 years in bottle before they are at the ideal point for drinking.

Unlike tawnies, vintage ports are only in barrel for a short time, and thus retain their deep colors and fruit structure. Older vintage ports are some of the most expensive wines in the world, because they can continue to improve with the years. (In Portugal, it is considered a great honor to purchase a vintage port from a baby’s birth year, to be drunk when they, like the wine, are mature.)

Serving Port: A Quirky Tradition
Port is commonly served after meals as a dessert wine, while white and tawny ports are typically served as an apéritif.

If you really wish to embrace tradition in serving your glasses of port, the English have (of course) developed a particular standard of etiquette for service, which goes way back to British naval officers.

Traditionally the wine is passed “port to port,” where the host pours a glass for the person seated to his right, then passes the bottle or decanter to his left (his port side). This process continues around the table.

If the port becomes forestalled at some point, it is considered poor form to ask for the decanter directly (and we know how the English feel about poor form). Instead, the thirsty person must ask the person with the bottle: “Do you know the Bishop of Norwich?” (said Bishop was apparently quite stingy). If the keeper of the port is unaware of the ritual (and so replies in the negative), the querent will remark “He’s an awfully nice fellow, but he never remembers to pass the port.”

A technical solution to the potential problem of a guest forgetting their manners and ‘hogging’ the port can be found in a Hogget Decanter which has a rounded bottom, which makes it impossible to put it down until it has been returned to the host, who can rest it in a specially designed wooden stand known as “the Hogget”.

In other old English traditions when port is decanted, commonly at the dining table, the whole bottle should be finished in one sitting by the diners, and the table should not be vacated until this is done (source: Wikipedia).

Best Matches
The sweetness of chocolate is a wonderful complement to port, as are stewed fruits. We love to poach succulent pears in ruby port and serve them with a chocolate raspberry sauce, and we are highly partial to figs poached in ruby port. Game meats and blue veined cheeses such as Stilton or Gorgonzola also go very well with this elixir (port does not go as well with milder cheeses, so take note). Tawny ports go well with almonds and almond desserts, or dishes flavored with caramel.

Our Approach
Naturally we couldn’t resist trying all sorts of port variations, from savory duck and veal dishes to some gorgeous Pastry Princess dessert specialties. See our Test Kitchen Notes blog for some port ruminations by her majesty.

Recipes

Pear Panna Cotta with Port Gelée
Red & White Salad with Candied Pecans in a Port Reduction, Figs and Chèvre
Veal Scallopini with Grapes and Port Wine Reduction
Seared Duck Breast with Figged Port Demi-Glace
Chocolate and Caramel Tart with Port Ganache
Cherry Port Sauce

Resources
To find more port wine facts and history, visit the official site of port, the Instituto dos Vinhos do Duoro e Porto, as well as www.portwine.com, which has notes on everything from harvesting to sipping.

We also found the Culinary Institute of America’s Exploring Wine to be an invaluable resource for all sorts of wine information.

For food and wine pairing advice, we love to reference Andrew Dornenburg and Karen Page’s What to Drink with What You Eat.

Photo: L E

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Serves 2

Ingredients

2 cups milk
1 ounce bittersweet chocolate (we used Valrhona Caraibe)
1 cinnamon stick, crushed
4 cardamom pods, crushed
3 tablespoons sugar, to taste
Whipped cream (optional)
Cocoa powder for dusting (optional)

Preparation

Add all ingredients to a small saucepan and place over low flame. Whisk occasionally to incorporate the melting chocolate. Do not bring to a boil, or the milk will form a skin. When first bubbles begin to appear around the edge of the pan, remove from heat and strain into two warmed cups.

If a frothier hot chocolate is desired, whisk vigorously before straining.

[Chef’s Note: When crushing cardamom pods, cinnamon sticks, or any hard spices like peppercorns, I simply put them in a plastic baggie and give them a good smash with a cast iron frying pan. Once should do it if you have a good arm. If you’re having a bad day, go to town.]

Service

Top cocoa with whipped cream and dust with cocoa powder (optional).

Recipe by Jennifer Iannolo
Photo by Kelly Cline

This recipe was originally published in March 2005. An oldie but a goodie!

The post Cardamom Hot Chocolate appeared first on the gilded fork™.

20 servings

Ingredients

2/3 ounce of paprika-cachaca mix (see below)
3 1/3 ounces of single variety Criollo dark chocolate (recommended cultivars: Chuao or Porcelana)
12 ounces of beetroot juice (recommended: organic; about one large beetroot)
3 1/3 ounces of citrus-flavored vodka
1/3 ounce of caramel syrup

Paprika-cachaca mix:
1 1/2 ounces of cachaca (Brazilian liqueur; can substitute Havana Club rum if necessary)
1 teaspoon of sweet smoked paprika (recommended cultivar: Hungarian “noble sweet”)

Total: about 2 ounces per pair of serving (guide for glassware)

Equipment

Electric Juicer
Metal (stainless steel) bowl for bain-marie
Pot
Utility knife and chopping board
Fine strainer
Funnel
Jug or juice container
Glass bottle (perhaps reused from finished spirits, at least 25 ounces in capacity)
At least a pair of shot glasses (1 ounce), for service

Preparation

Chill the glassware till ready for use.

Prepare the chocolate and paprika-cachaca mix:
Chop up the chocolate into smaller pieces and place into the metal bowl. Melt the chocolate in a bain-marie on low fire. Mix the melted chocolate with equal amounts of the citrus-flavored vodka. Using a funnel, place the required portions into the glass bottle.

For the paprika-cachaca mix, follow the recipe and simply stir the mixture together. Add this into the glass bottle too.

Prepare the beetroot juice:
Skin and wash the beetroot prior to juicing, and using the fine strainer, filter at least twice into a jug. Measure the required amount into the glass bottle. Cap tightly and give it a few good shakes. Refrigerate in the coldest section of the refrigerator for at least half a day.

Give another good shake right before serving. Pour into the shot glass, and serve straight up. Serve immediately.

[Mixologist’s notes: 1 ounce is equivalent to 30 milliliter (ml), 1/3 ounce is equivalent to 10 milliliter (ml); 1 teaspoon is equivalent to 5 milliliters (ml).]

Variations

Take note of the beetroot flavor once juiced – if it is very sweet, then reduce amount of caramel syrup in the recipe.

If the earthy aroma of the beetroot is too heavy, like in the “Chioggia” cultivars, select others like the “Detroit Dark Red.”

Photo and recipe by Damian Sim
INSPIRATION FOR THEOBROMA
BY DAMIAN SIM

This month’s theme seemed relatively broad (peppers & spinach) compared with previous months. Like Christopher Columbus, I was confused about the two different kinds (genus) of peppers: the capsicum ones and the peppercorn types. He had named the capsicum he encountered in the Caribbean ‘peppers’ because their taste was similar to the Old World peppers.

As I am personally not a great lover of spinach, however, peppers seemed to be the natural direction to take. Nothing was of particular interest until I learned about the traditional Hungarian smoked paprika. Imagine a ‘burn’ from the chile pepper rounded by the distinct smoky flavor from slow oak smoking, which can range from hot to sweet. I found the subtle sweet style (Hungarian “noble sweet”) most suitable for my inspired recipe design – dark chocolate with smoked paprika and beetroot.

Theobroma was the ancient name given to cacao, meaning food of the gods, which I adopted as the title of this cocktail design. The ancient Mayan cocoa elixirs were spiced, so my concept could also be interpreted as a modern interpretation of this ancient beverage. The Mayans’ ancestors, the Olmec, were the first to eat cacao around 600BC.

The Criollo (translated as ‘native birth’) cacao beans were the very same ones cultivated by the Mayans from these lands (Venezuela) more than a millennia ago, and my choice was to use the very finest available – either the Chuao or Porcelana. These varieties offer intense complexity, yet delicate elegance at the same time.

Cachaca (an ‘agricultural’ style of rum), also born of these lands (Brazil), was a natural earthy complement to the other ingredients. The beetroot juice – yes, another aphrodisiac! – has a unique scent of the earth, reminiscent of the ‘smell of rain’. It is evocative of nature and of ancient cultures with deep reverence for the earth, much like the Mayans. The latter were well known for their blood sacrifices; and incidentally, beetroot juice with its dark crimson hue has been associated with human blood since ancient times.

Caramel syrup was the chosen sweetener to add a richer feel to the cocktail, while citrus-flavored vodka gave it added potency and a contemporary understated lift to the other predominantly heavier elements.

Cooled in the fridge to prevent the dilution due to the common cocktail chilling methods, this elixir introduces a warm spirit burn followed by a balanced richness that is much lighter than it looks. A complex flavor with an unexpected, gentle ‘burn’ in the throat follows, and the refreshing earthy aroma adds a complementary touch with a long finish on the palate.

Theobroma: a nourishing blood-maroon potion to evoke harmony with nature, and a toast to slowing down the modern pace of life.

Photo and recipe: Damian Sim

This recipe was originally published on The Gilded Fork in 2007.

The post Theobroma Chocolate Cocktail appeared first on the gilded fork™.

Makes 50 truffles

Ingredients

For the spicy, semi-solid ganache:
1 lb ( 16 oz ) semi-sweet chocolate, chopped
1 teaspoon Thai Curry Paste for Desserts (recipe follows), or to taste
1-1/2 cups heavy cream

Cocoa powder for dusting (optional)
or
Toasted coconut flakes (optional)

Preparation

Place chopped chocolate in food processor and pulse until pea-size. Bring heavy cream to boiling point and mix in the curry paste for desserts. Stir to combine. Remove from heat, cover and infuse no more than 3 hours. Strain through a very fine sieve and re-heat to a boiling point.

Pour the chocolate mix into the tube of a running food processor. Process until mixture becomes smooth. Transfer into a clean bowl and let set overnight, covered, in the refrigerator.

Pipe onto a parchment lined cookie sheet and freeze overnight.

Pre-coat truffles with thin layer of tempered chocolate (see Chef’s Note below) and dust with cocoa powder, or toss in toasted coconut flakes.

[Chef’s Note: Chocolate is tempered when its temperature is between 84° and 88° F (29° and 31° C). One of the easiest ways to achieve this point is to place the chocolate in the microwave for 30 seconds at a time until the chocolate is melted; but be especially careful not to over do it. You may see lumps, but they will be dissolved with the residual heat of the chocolate. To speed this process up, you can use an immersion blender or a whisk. When the chocolate begins to set, scrape the sides of the bowl and mix in. It is very important to have your food thermometer on hand to verify when the mixture reaches ideal temperature.]

Thai curry paste recipe follows.

Thai Curry Paste for Desserts

Makes ½ cup

Ingredients

1 stalk lemongrass, finely sliced (use only the bottom 6” of the stalk)
1 teaspoon lime zest, preferably kaffir lime
1-2 dried Thai bird chiles, seeds removed
½ teaspoon ground cinnamon
2 cardamom pods, husked
1-1/4 teaspoons turmeric
1 tablespoon coriander seeds
1-1/2 teaspoons cumin seeds
1 tablespoon fresh galangal or ginger root, minced (see Chef’s Note)
1 tablespoon coconut milk (optional)

Preparation

Toast cumin, coriander, cardamom and cinnamon in a skillet over medium heat for 3-4 minutes. Do not leave unattended, and shake the pan often to prevent burning. Remove from heat, cool.

If making in a mortar and pestle, pound all the ingredients into a smooth paste. If making in a blender or food processor, blend everything into a smooth paste. Transfer to a small container and keep refrigerated or frozen.

[Chef’s Note: This paste will keep for up to two weeks refrigerated and can be frozen in one-teaspoon quantities in an ice cube tray. To grind the ingredients use either a mortar and pestle, a blender, coffee grinder, or spice mill. Remember that the number of chiles is up to you; if you findthe paste too hot, simply reduce the number of chiles used.

Galanga, sometimes called “galangal,” is known as “kah” in Thailand and is used even more widely than fresh ginger. Use whole pieces of dried galangal and reconstitute them by soaking them in water. Powdered “kah” has very little flavor. Fresh ginger can be used as a substitute for kah.]
Recipe and photo by Melissa De Leon Douglass

Originally Posted January 2006

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12 servings

Ingredients

½ cup butter, softened
½ cup sugar
1 egg white
1 teaspoon vanilla
¼ teaspoon salt
½ cup all-purpose flour
4 ounces white chocolate, chopped
1 teaspoon vanilla extract
1 tablespoon cinnamon

Equipment

Silicon mat or parchment paper
Cookie sheets
Measuring spoons and cups
Hand or stand mixer
Large bowl
Small microwave-safe bowl
Rolling pin or narrow bottle

Preparation

Preheat oven to 375°F. Line cookie sheets with silicon mats or parchment paper. Set aside.

Cream the butter and sugar together in large bowl until light and fluffy. Beat in the egg white, vanilla and salt. Gradually mix in the flour and beat until well blended. Drop rounded teaspoonfuls of batter 4 inches apart onto the prepared cookie sheets. Flatten slightly with a spatula.

[Chef’s Note: You will probably only be able to bake 4 cookies per sheet, as they spread while cooking.]

Bake 6 to 8 minutes or until the tuiles turn a deep golden brown. Remove from the oven and let the cookies stand on the cookie sheet for 1 minute until slightly cooled. Working quickly while cookies are still hot, remove from the cookie sheet with a spatula and drape the cookies over a rolling pin or bottle so both sides hang down and form a half-curved shape. Allow to cool completely.

To melt chocolate:
In a small microwave-safe bowl (glass is preferable) melt the white chocolate on high for 30 seconds, then stir. If necessary, place back in the microwave and melt for another 30 seconds. Continue this process until the chocolate is completely melted and smooth. Add vanilla and cinnamon, and stir well.

Tilt the bowl to pool the chocolate at one end; dip the edge of each cookie, turning slowly so the entire edge is tinged with chocolate.

[Chef’s Note: When making tuile cookies it is extremely important not to wait too long to mold them after they come out of the oven, as they will harden quickly. If they do get hard while you are working, place them back in the oven for a minute or so to soften again, but be careful not to burn them.

Be sure the cookies are completely cooled before dipping into the melted chocolate. You should also let the melted chocolate cool a bit before dipping the edges so you don’t burn yourself or soften the cookies while dipping.]

Service

Place cookies on top of your favorite frozen treat for a tasty decorative touch. (We recommend these served with our Coffee Granita.)

Recipe and photo by Lia Soscia

The post White Chocolate Cinnamon Crusted Tuile Cookies appeared first on the gilded fork™.

Makes slightly more than 1 pint

Ingredients

1 12-ounce bag of fresh cranberries
1 1/2 cups (12 ounces) sugar
1/3 cup water
1 star anise
2 teaspoons orange zest
2 1/2 ounces bittersweet chocolate (60-72% recommended), finely chopped

Equipment

Pastry brush
Pint jar or canning jar
Rubber spatula
Tall non-reactive metal saucepan
Zester

Preparation

Combine the sugar and water in a saucepan. Mix until the sugar is completely covered with water, resembling wet sand. Add the star anise and orange zest. Wet your hand or a pastry brush and run it around the edge of the pot to remove any stray sugar crystals. Place the pan over medium heat and bring the sugar to a simmer. Continue to simmer briskly, without stirring, until the sugar reaches hardball stage (248 degrees F) and the bubbles on the surface begin to look evenly sized.

Immediately add the cranberries, stirring with a rubber spatula. Reduce the heat to medium-low and continue to cook, stirring often, until all of the cranberries have softened and the jam thickly coats the back of a spoon. Remove the pan from heat and immediately stir in the chocolate until it is completely combined. Transfer to a jar to cool, then store in the refrigerator.

[Chef’s Note: When you add the cranberries, they may begin to clump together. Don’t worry, as they will soon begin to pop as their skins burst, release all of their succulent juices and melt the sugar again.]

Service

A spoonful of the jam is a delightful accompaniment with poultry or lamb. Spread on toast, biscuits or scones for a luscious breakfast.

Variations

Jam-making can be one of the most creative ways to preserve fruit, and this jam is no exception. Omit the chocolate for a wonderfully fragrant cranberry jam, or try this recipe with other fruits to create your own recipe. Use different flavorings and spices instead of the star anise and orange: Lemon, lime, cinnamon, nutmeg, ginger, cloves or peppercorns make flavorful additions. Brown sugar can also replace the white.

Recipe and photo by Monica Glass

The post Chocolate Cranberry Jam appeared first on the gilded fork™.

Serves 6-8

Ingredients

2 medium dried ancho chiles, stemmed, seeded, and membranes removed
2 dried mulato or pasilla chiles, stemmed, seeded, and membranes removed
2 chipotle chiles in adobo sauce (canned), seeded
4 cups chicken or beef broth, divided
5 tablespoons olive oil, divided
1 large ripe dark-skinned plantain, peeled and thickly sliced
½ medium onion, chopped
8 oz. (3-4) ripe plum tomatoes
2 garlic cloves, peeled and chopped
3/4 cup dry-roasted, unsalted cashews
¼ cup whole almonds
¼ cup raisins
1 tablespoon sesame seeds
1 tablespoon roasted peanuts
1 1-inch slice from a firm French bread or Mexican bolillo, torn into pieces
½ teaspoon Mexican canela (cinnamon), ground
1 teaspoon cumin seeds
1 teaspoon dried oregano
½ cup dry sherry ( jerez )
4 oz. Mexican chocolate, chopped
1 teaspoon salt, or to taste (depending on how salty the broth is)
freshly ground black pepper, to taste

Preparation

Heat an ungreased medium skillet over medium-high heat and toast all the dried chiles until they begin to change color (about 15 seconds each side). Be careful not to burn them, as that will add a bitter taste to the mole. Using tongs, transfer chiles to a large pot and add 2 cups of chicken or beef broth, bring to boil, then reduce heat and simmer uncovered for 25 minutes until chiles are very soft, stirring occasionally  to ensure even soaking. Strain liquid and reserve. Chop chiles.

Place 2 tablespoons of olive oil in a heavy, medium saucepan over medium heat. Add the ripe plantain pieces and sauté until golden brown, about 3 minutes.  Using slotted spoon, transfer to paper towels to remove the excess of oil. Add the onion, garlic cloves, tomatoes and fry, stirring regularly until they are well browned, no more than 10 minutes. Scrape the mixture into a blender or food processor along with the cooked plantains, cashews, almonds, raisins, sesame seeds, peanuts, bread, drained chipotles and other chiles, cinnamon, cumin seeds, and dried oregano. Add 2 cups of the broth (you could use the reserved liquid from rehydrating the chiles) and blend until smooth. Remember to stir and scrape down the sides of mixture, adding extra broth if needed to keep everything moving and ensure a smooth mixture. Press the mixture through a sieve into a bowl.

Heat the remaining 3 tablespoons of olive oil in the saucepan over high heat. When you see smoke rising from the saucepan, add the chile mixture all at once. Reduce heat and simmer, stirring constantly for 5 minutes, then add the chocolate, dry sherry and reserved 2 cups of chicken or beef broth to the mole. Simmer over low heat, partially covering the pot,  for 40 minutes, stirring regularly to integrate all the flavors. You can thin the molé with additional broth to keep it the consistency of a creamy soup. Adjust seasonings and serve warm with roasted chicken, cashews, and steamed rice.

[Chef’s Note: This is a very time consuming dish to make, but the results are definitely worth the effort…right up to the last bite. Start three days ahead. Although traditionally in Mexico the molé is served with turkey, the chosen protein is really not that important because the star is the molé itself. Serve it with any kind of meat: chicken, turkey, beef, pork, shrimp, or just plain with steamed white rice. This mole will keep well in a tightly covered container in the refrigerator for up to 5 days, or frozen for up to a month. If you choose to freeze the leftover mole, thaw it in the refrigerator and then heat in a saucepan or microwave oven, adding some chicken broth if needed.]

Recipe and photo by Melissa DeLeon Douglass

The post Classic Mexican Mole (with Grilled Chicken and Cashews) appeared first on the gilded fork™.

Raspberries and chocolate are a classic combination.  Here we pair the sauce with a poached pear, which has a sweet fruitiness and a hint of citrus from the lemon and wine poaching liquid.  This supple dessert is the perfect finish to a romantic meal; the fleshiness of the pear and the richness of the chocolate are quite a sensual pairing, evoking thoughts of things to come.

2 servings

Ingredients

2 ripe but still firm pears (we prefer Anjou, but any sweet firm pears will do)
1 cup white wine
1/3 cup sugar
1 cinnamon stick
Juice and zest of 1 lemon
Water, to cover

For the chocolate sauce:
2 ounces dark bittersweet chocolate
¼ cup confectioner’s sugar
¼ cup heavy cream
1 tablespoon unsalted butter
½ teaspoon vanilla
½ cup fresh raspberries

Mint sprigs, for garnish

Preparation

For the pears:
Peel and core the pears, leaving the stems intact. If necessary, slice a thin slice from the bottom of each pear so that it stands firmly. Place the pears in a small saucepan that will fit them without crowding, but without allowing them to drift around. Add the wine, sugar, cinnamon stick, lemon zest and juice, and fill with water to just cover the pears. Bring to a gentle simmer and simmer uncovered for 20 minutes, or until tender. A knife should be able to easily penetrate the pear. Remove the pears with a slotted spoon and allow to cool.

For the chocolate sauce:
Bring 2 inches of water to a simmer in a small saucepan. Place the dark chocolate in a bowl large enough to rest in the saucepan to form a double-boiler. Add the sugar and heavy cream and melt slowly over gentle heat. Meanwhile, press the raspberries through a sieve with the back of a spoon, removing the seeds. Remove the melted chocolate from the heat, add the butter and vanilla, stirring to combine. Add the raspberry puree, and stir thoroughly.

[Chef’s Note: Water is the enemy of chocolate. When melting chocolate in a double-boiler, avoid getting any water in the chocolate. This will cause the sauce to break and form a grainy, lumpy mess. When removing the melted chocolate from the double-boiler, it helps to place a kitchen towel underneath the bowl to remove any condensation.

If desired, you can omit the wine from the pear poaching liquid.]

Service

Spoon chocolate sauce onto the center of each serving plate. Place one pear in the center of each plate and garnish with a sprig of mint. If desired, you may also drizzle some chocolate sauce over the pear.

Recipe by Mark Tafoya
Photo by C.C. Chapman

The post Poached Pears with Chocolate Raspberry Sauce appeared first on the gilded fork™.

4 servings

Ingredients

1 pound fresh cranberries
1 1/2 cups water
5 whole cloves
5 whole allspice berries
2 cinnamon sticks
2 large navel oranges, peeled and chopped
3 cups sugar

Preparation

Place the cleaned cranberries into a 3-quart saucepan. Add the water and bring to a boil. Place the spices in a small cheesecloth bag tied with string. [Chef’s Note: A coffee filter tied with string can also be used.] Add the spice package to the cranberries and simmer over medium heat until the cranberries pop, about 10 minutes.

Remove the cranberries from the heat and remove the spice package. Stir in the sugar and chopped oranges. Place in a container and chill in the refrigerator for at least 4 hours or overnight.

Service

Serve cold with your favorite meats or fish.

Recipe by Lia Soscia

The post Spiced Cranberry & Orange Relish appeared first on the gilded fork™.

Serves 8-10

Ingredients

For the topping:
12 ounces (1 bag) fresh cranberries
2 teaspoons lemon juice
1 teaspoon lemon zest
1/4 cup sugar
1 teaspoon vanilla

For the cornbread:
1 1/4 cups flour
3/4 cup cornmeal
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, melted
2 eggs
1 1/2 cups buttermilk

Equipment

8-cup baking pan (8×8 or 9×9 inch pans, 9×5 loaf pan or 10 miniature loaf pans)
Parchment paper

Preparation

Prepare the topping:
Preheat the oven to 375°F. Grease the pan using butter or non-stick cooking spray, cut a piece of parchment paper to fit the bottom of the pan, and grease the pan again.

Combine all ingredients in a small bowl and toss well to evenly distribute. Spread the cranberry mixture in the pan over the parchment paper. Set aside.

Prepare the cornbread:
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Whisk together the butter, eggs and buttermilk and another bowl, and then add to the flour mixture. Stir until just combined.

Pour the batter over the cranberries in the pan. Lightly tap the pan against the counter to smooth the top. Bake in the preheated oven until golden or a toothpick or tester comes out clean, about 25 minutes depending on the pan size. Cool slightly for 5-10 minutes, invert and remove parchment paper.

Service

The cornbread can immediately be served warm, but is also delicious when eaten a day or two later at room temperature.

Variations

The best thing about cornbread is that it is so versatile. Everything from savory bacon bits and cheese to sweet blueberries and honey make a terrific addition. Mix cranberries into the batter rather than use as an attractive topping, or bake in a cast-iron skillet to mimic the traditional Southern method.

Recipe and photo by Monica Glass

The post Upside-Down Cranberry Cornbread appeared first on the gilded fork™.

Fruit and Spice Brine Mix

Ingredients

For the fruit and spice brining mix (makes about 3 cups):
1 cup sea salt
¾ cup sugar
3 or 4 star anise
1 tablespoon whole black or pink peppercorns
6-8 cardamom pods
1 tablespoon dried orange peel
1 tablespoon dried lemon peel
2 tablespoons dried rosemary

8 cups water
8 cups apple cider or water

Combine all dry ingredients and mix well. This brine mix will keep indefinitely in a plastic bag. To brine a 15 lb. turkey, use the whole recipe above. Add the brine mixture to 8 cups water in a large pot and bring to a boil, stirring to dissolve completely. Remove from the heat and allow to cool completely. It should be cold before you immerse the turkey.

In a tub or bucket large enough to hold your turkey and copious amounts of liquid, combine the brine solution with 8 cups of water or apple cider. Carefully submerge the turkey in the brining solution, making sure not to spillover. (Chef Mark has learned the hard way that large birds displace a lot of liquid).

Cover and refrigerate for 6-12 hours, turning the turkey halfway through the brining time.

Before roasting the bird, remove it from the solution and rinse it thoroughly with cold water. A chef friend of ours says “I don’t mean a little spritz! Wash that bird thoroughly for a couple of minutes and pat dry thoroughly with paper towels.”

[Chef’s Note: For brining smaller amounts of meat, up to 5 lbs., use only ¾ cup of the dry mix and reduce the proportions of water and apple cider by half. If you’re short on time, you can make a very simple brine with just salt, sugar and water. The salt opens the pores of the bird and allows the moisture to be drawn in. The sugar is hydrophilic and helps to keep the moisture in the bird.]

High-Heat Roasting Method

Ingredients

1 turkey, 8-12 lbs.
Salt (if not using the brining method above)
4-5 tablespoons melted unsalted butter (or compound butter – see variations below)
1 large onion, roughly chopped
1 orange, cut into wedges

[Chef’s Note: This method is great for achieving a nicely browned bird with a crisp skin and moist breast meat. You should use a relatively small bird, since it requires flipping the bird. Well, you know what we mean…

As much as we love stuffing, we generally don’t cook the stuffing inside the bird. In addition to the food safety concerns, it’s just too much trouble for us. We prefer to stuff the cavity with onions and orange wedges, which help to keep in moisture and flavor.]

Equipment

Heavy-bottomed non-stick roasting pan

Preparation

Place a rack on the lowest level of the oven and preheat the oven to 425° F. Thoroughly dry the turkey with paper towels, and if you haven’t brined it, or you’re not using a kosher turkey, generously rub the body and interior cavities with salt, then brush with the melted butter. Place the chopped onions and orange wedges inside the cavity.

Place the turkey on one side, with the drumstick sticking up. If necessary, use onions or balls of aluminum foil to help keep the bird on its side. Roast it at 425° for 30 minutes, then remove and carefully turn on its other side. You can use bunched up paper towels to help you grasp the hot bird, and keep your potholders clean.

Baste the newly exposed side with the butter and pan drippings, then return to the oven and roast for 30 minutes more. Repeat this process so that the bird roasts on each side twice, for a total of 2 hours. Turn the bird with the breast facing up and baste once more, roasting until an instant-read thermometer inserted into the thickest part of the thigh reaches 165° F.

[Chef’s Note: Food safety requires that the bird reach 165° F for a couple of minutes to be sure that any harmful bacteria is killed, but if you leave the turkey in the oven until it reaches this point, the carryover cooking time may take it well above this temperature, and dry out the breast meat. You can remove the bird when it has reached 155-160° F.

Important note! The pop-up timers that come with most turkeys will cook the meat to oblivion to ensure no one is going to file a lawsuit for an undercooked bird, resulting in cardboard-flavored turkey. Trust your instant-read thermometer above all!]

Remove the turkey from the oven, loosely tent with foil, and allow to rest for 20-30 minutes before carving. You can prepare your favorite gravy with the pan drippings.

Variations

Sage Butter

1 stick of unsalted butter, softened
2 tablespoons fresh sage leaves, finely minced

Finely mince the fresh sage leaves and combine with the softened butter until thoroughly combined. Lay a sheet of cling wrap on the counter, and scrape out the sage butter onto it. Wrapping the cling wrap around the butter mixture, gently shape it into a log shape. Twist the ends of the cling wrap in opposite directions to enclose the log like a sausage. Place in the refrigerator until service to firm up.

[Chef’s Note: You may double or triple this recipe, and store the compound butter wrapped in plastic in the fridge or freezer for anytime you may want a tasty, buttery topping. You may also experiment with other variations, such as rosemary, thyme, or other herbs, or even blend the butter with blue cheese for another great steak topping.]

You can use any fresh herbs, alone or in combination, mixed into a compound butter, and rubbed over the skin, or even placed underneath the skin before roasting. As you know, we are also partial to truffles, and if your budget allows, you can go all out and make a turkey “in mourning” by placing a veil of sliced black truffles underneath the skin. See how we did it with hens for this recipe.

Recipes by Mark Tafoya
Photo: Alison Marras

The post Turkey Preparations appeared first on the gilded fork™.

This recipe is featured in the Harvest Celebration Dinner Party menu in our Gilded Fork: Entertaining at Home cookbook!

6 servings

Ingredients

2 tablespoons unsalted butter
2 garlic cloves, chopped
2 leeks, including light green parts, sliced and thoroughly rinsed
1 celery stalk, diced
1 small onion, diced
3 ½ cups diced, peeled pumpkin
1 bay leaf
2 sprigs of fresh thyme
2 fresh sage leaves
2 quarts chicken stock
1 tablespoon kosher salt
freshly ground black pepper, to taste
3 Tablespoons Fino sherry

[Chef’s Note: Tie the bay leaf, thyme sprigs and sage leaves together into a bouquet garni, or wrap into a sachet using cheesecloth, so that it can be removed easily at the end of the cooking time.]

Equipment

Medium soup pot
Immersion blender

Preparation

In a medium soup pot, melt the butter over medium heat. Add the leeks, garlic, celery and onion. Cover and cook, stirring occasionally, until the onion is translucent, 7 to 10 minutes. Add the pumpkin, herbs and stock and bring to a boil. Season to taste with salt and freshly ground pepper. Reduce the heat to low, cover and cook for 20 minutes, or until the pumpkin is tender and cooked through.

Remove the bouquet garni. Purée the soup with a handheld immersion blender until no lumps remain. If necessary, pass the soup through a sieve. Return the soup to the pot and add the sherry. Bring the soup back to a simmer. Taste and adjust the seasoning. Serve in warmed soup bowls with croutons or a swirl of cream.

Variations

You can dress this up in many ways, including adding a dollop of foie gras mousse with truffled toast points, as mentioned, or drizzle with a balsamic and maple reduction, a dollop of harvest spiced crème fraîche, or pepitas (mexican spiced pumpkin seeds).

Recipe by Mark Tafoya
Photo by Jaden Hair

The post Pumpkin Bisque appeared first on the gilded fork™.

Yields enough syrup for one bottle of champagne or sparkling wine

Ingredients

4 cups apple or white grape juice
1 teaspoon whole cloves, crushed
1 teaspoon crystallized ginger, chopped
½ teaspoon allspice berries, crushed
2 tablespoons orange zest, pith completely removed
¼ of one whole vanilla bean, left intact

1 bottle of dry champagne or sparkling wine
4×4” square of cheesecloth
Kitchen twine

Preparation

Prepare the spice sachet:
Place all of the spices, zest and vanilla bean segment into a sachet made from a double thickness of standard cheesecloth.  Tie it off with kitchen twine.

Prepare the spiced syrup:
In a small sauce pan, heat 4 cups of either the apple or white grape juice over medium-high heat until just beginning to boil.  Place the sachet into the juice, reduce the heat to medium-low and simmer until reduced by about half (20-30 minutes).  Remove from heat and allow to cool for 15 minutes.  Remove the sachet, squeezing all the juice from the bundle.  Pour the syrup through a fine mesh sieve into a clean glass container.  Allow to completely cool.  Cover and refrigerate until ready to use.  The syrup will become thicker as it cools.

Service

To serve, add 1 part spiced syrup to 2 parts champagne or sparkling wine.

[Chef’s Note: If you don’t want to fuss with a sachet, simply toss all of the mulling spices into the pan with the juice and proceed with the recipe.  When you strain the syrup, strain it through cheesecloth or a coffee filter to catch the fine sediment of the spices.

When selecting your champagne or sparkling wine, remember that there is a bit of sweet to the spiced syrup.  If you want a dry, elegant cocktail we recommend using a Brut champagne or sparkling wine.  If you intend to use this recipe as an aperitif or as an after-dinner toast, a sweeter, extra-dry champagne may be more to your liking.

Recipe and photo by Kelly Cline

The post Clove Spiced Champagne appeared first on the gilded fork™.

Makes 12 popovers

Ingredients

2 cups all-purpose (unbleached) flour
½ teaspoon fleur de sel
½ teaspoon baking powder
¼ teaspoon freshly ground white, green and red peppercorns
Generous pinch (about 1 heaping teaspoon) finely chopped fresh herbs (If substituting dried herbs, use about ¼ teaspoon.  To release the aromatic qualities, rub the dried herbs between your fingers before adding to the mixture.)
2 cups milk, at room temperature
3 eggs, at room temperature
1 tablespoon butter, melted, plus additional for greasing popover pan (or use vegetable oil)
1 heaping tablespoon cheese chunks, cut into 1/8” dice (see variations below)

Preparation

Preheat the oven to 425° F (see Chef’s Note).  Brush a nonstick popover or large muffin pan with melted butter.  Place the pan in the oven while preheating.

In a large bowl, whisk together the flour, fleur de sel, pepper, baking powder, and herbs.  In a large bowl, beat the eggs with a whisk until pale and foamy, about 1 minute.  In a larger bowl, whisk together the milk and melted butter to combine. Combine the eggs with the milk and butter.

Pour the wet ingredients over the dry ingredients and gently whisk until combined.  Your batter should be the consistency of heavy cream.  Take care not to over-whisk when combining ingredients.  Allow to rest at room temperature for 20 minutes, or up to 1 hour.  Can be made ahead and refrigerated overnight.  Allow to come to room temperature before proceeding.

Pour the batter into the prepared and heated pan to within about 1/4 inch of the rim.  Drop the chopped cheese in the center of each filled cup.

Bake for 20 minutes at 425° F.  Make sure you do not open the oven door during this time or the steam will escape and you will lose the “pop” effect.  Reduce the temperature to 350° F and continue to bake until the popovers are brown, crusty and puffed, about 20 minutes more.

Remove from the oven and serve immediately, or let cool on wire racks and hold at room temperature for up to 4 hours.  When ready to serve, reheat in a 350° F oven for about 10 minutes.

[Chef’s Note: If your oven is accurate, you can push the heat to 450° F for the preheat and initial baking time.  The extra heat will help to create a super-crispy crust.  Watch the popovers carefully, though; the heat may need to be reduced at 15 minutes if your popovers are becoming too browned.  Again, an accurate oven is a must.]

Variations

Gruyère and Spinach: Use walnut oil to coat the muffin or popover pan.  Add 2 tablespoons finely chopped fresh spinach leaves to the batter in place of herbs.  Drop 1 teaspoon of chunks of Gruyère into the center of each cup.

Gruyère and Marjoram: Add 1 heaping teaspoon chopped fresh marjoram to the batter in place of the herbs.  Drop 1 teaspoon of chunks of Gruyère in the center of each cup.

Camembert, Chervil and Warm Plum Compote: Add 1 heaping teaspoon chopped fresh chervil (or finely chopped parsley) to the batter in place of the herbs.  Drop 1 teaspoon of chunks of Camembert in the center of each cup.  While the popovers are baking, prepare the warm plum compote.

Warm Plum Compote:  Halve 3 ripe, black plums and pit.  Slice into wedges.  Place a medium sauté pan over medium heat and add 1 tablespoon butter.  Place plums into the heated sauté pan and add 1 tablespoon sugar.  Cook, while stirring occasionally, until the plums begin to soften and release some of their juices, about 3 minutes.  Add the juice of ½ orange (no more than ¼ cup) to the pan, and allow to simmer over medium heat until plums soften, and juices thicken.  Set aside to keep warm.

When the popovers come out of the oven, place in a warmed serving bowl, and slice the popover open.  Spoon 1 tablespoon of the plum compote into the center of the popover and serve immediately.

Cabrales (blue cheese) with Thyme and Red Onion: Add 1 teaspoon chopped fresh thyme leaves to the batter in place of the herbs.  In a small bowl combine ¼ cup red onion, chopped in a small dice, and about 2.5 ounces of chunks of Cabrales.  Drop about 1 teaspoon of the mixture into the center of each cup.

Cheddar and Dill: Add a scant teaspoon of fresh dill in place of the herbs.  Drop 1 teaspoon of chunks of Cheddar in the center of each cup.

Cheddar and Chives: Add a teaspoon of fresh chopped chives in place of the herbs.  Drop 1 teaspoon of chunks of Cheddar in the center of each cup.

Asiago and Thyme: Add a teaspoon of fresh chopped thyme leaves in place of the herbs.  Drop 1 teaspoon of chunks of Asiago in the center of each cup.

Brie and Rosemary with Honeyed Pears: Add ½ teaspoon of fresh chopped rosemary leaves in place of the herbs.  Drop 1 teaspoon of chunks of Brie (with bloomy rind) in the center of each cup.  While the popovers are baking, prepare the honeyed pears.

Honeyed Pears:  Peel and core 2 firm but ripe Bosc Pears, and chop into a 1/4” dice (to yield about 1 cup).  Melt 3 tablespoons of honey in a sauté pan over medium-high heat until the honey bubbles and begins to turn amber.  Add pears and one sprig of rosemary and sauté for about 2 minutes until the pears are well glazed.  Add 1 tablespoon aged balsamic vinegar and allow to cook for 1 additional minute.  Remove from heat and reserve until popovers are ready for service.

When the popovers come out of the oven, place in a warmed serving bowl, and slice the popover open.  Spoon 1 tablespoon of the honeyed pears into the center of the popover and serve immediately.

Manchego with Chives and Roasted Red Pepper: Add a teaspoon of fresh chopped chives and ½ teaspoon fennel seeds in place of the herbs.  Drain a small jar of roasted red peppers and place on paper towels to absorb excess liquid.  Coarsely chop.  Drop 1 teaspoon of chunks of Manchego cheese in the center of each cup along with ½ teaspoon of chopped roasted red peppers.  Serve with a drizzle of aged sherry vinegar.

Sweet Cheese with Lavender and Chocolate: Prepare the sweet cheese:  Combine 2 ounces of cream cheese and 4 ounces of mascarpone cheese (both at room temperature) in a bowl.  Add 2 to 3 tablespoons of confectioners’ sugar (to taste) and mix well to combine.  Set aside.  Coarsely chop 4 ounces of dark (semi-sweet or dark) chocolate and set aside.  When preparing the popover batter, omit the pepper and add ½ teaspoon sugar.  For the milk addition to the batter:  Add 1 teaspoon lavender to cold milk and warm gently (until you see bubbles just starting to appear around the rim of the pan).  Remove from the heat and allow to infuse for 10 minutes.  Strain the lavender from the milk and proceed with the recipe.  When you remove the heated popover tin from the oven, just before filling each cup with batter, sprinkle the inside of the cup with a generous pinch of sugar.  Add the batter.  Drop rounded teaspoons of the sweet cheese into each cup.  Bake as instructed.  When the popovers come out of the oven, place in a warmed serving bowl, and slice the popover open.  Spoon 1 teaspoon of the chopped chocolate into the center of the popover and serve immediately.

Recipe and photo by Donna Marie Desfor

The post Savory Cheese Popovers appeared first on the gilded fork™.

12 servings

Ingredients

For the cake:
2 whole eggs
¾ cup sugar
½ cup canola oil
1 teaspoon vanilla extract
8 ounces canned pumpkin (not pumpkin pie mix)
1 ¼ cups flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt

To make a homemade version of Pumpkin Spice Mix blend the following spices together:

1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice

[Chef’s Note: We found that for this recipe, the canned pumpkin purée has just the right flavor and texture. Many eating pumpkins don’t have the intensity of flavor we need here and may be too watery when puréed, so the prepared pumpkin works very well. Be sure not to use canned pumpkin pie mix, as it is not the same.]

For the Streusel Topping:
¼ cup all-purpose flour
1 teaspoon cinnamon
½ cup firmly packed light brown sugar
¼ cup chilled butter, cut into small pieces
½ cup chopped walnuts

For the glaze:
1 ¼ cups sifted powdered sugar
2 tablespoons soft butter
½ teaspoon vanilla extract
½ teaspoon dark rum
2 tablespoons milk

Equipment

8” springform cake pan
Stand mixer or hand mixer
Parchment paper
Wax paper
Cake tester
Large spatula
Mixing bowls
Wire Whisk
Cooling rack

Preparation

Preheat the oven to 350° F. Grease the bottom and sides of the 8” springform pan lightly with butter. Place the pan upside down on top of a piece of parchment paper and cut a circle to fit the bottom of the pan. Set aside.

[Chef’s Note: This helps to keep the cake from sticking and makes it easier to slide the cake onto your serving dish.]

Prepare the cake batter:
In a medium bowl of a stand mixer with the batter beater attached, beat together the eggs and sugar until light and fluffy. Add the canola oil, vanilla extract, canned pumpkin and blend well.

[Chef’s Note: Since pumpkin is a semi-fluid food, it is best to measure it with a liquid measuring cup and not a dry measuring cup that is typically used for flour and sugar.]

In a large bowl, blend together the flour, baking soda, pumpkin pie spice and salt with a wire whisk. Stir the pumpkin mixture into the flour mixture by hand and blend until all the dry ingredients are moist. Do not overwork the batter. Pour into the prepared baking pan and smooth the top.

Prepare the streusel topping:
In a small bowl, combine the flour, cinnamon, brown sugar, butter and walnuts. Blend this mixture by pressing it together with your fingers to mix the butter with the other ingredients. It is done when the streusel looks like small clusters. Sprinkle the streusel topping over the top of the pumpkin batter.

Place the cake in the oven and bake for about 40 minutes or until a cake tester or toothpick comes out of the middle of the cake cleanly.

Place on a wire cooling rack and cool completely before removing from the pan. While the cake is cooling, place strips of wax paper around the edge of your serving dish. [Chef’s Note: Placing wax paper around the edge of the dish will keep it clean when you pour the glaze over the cake.] Once cooled, remove the side of the springform pan, place a large spatula under the cake and slide (with parchment) onto your serving platter. Set aside.

Prepare the glaze:
In a small bowl, combine the sugar, butter, vanilla, rum and 1 ½ tablespoons of milk. With a wire whisk, beat the mixture until it is well combined. If the glaze is too thick, thin it with a bit more milk. If the glaze is too thin, add a bit more powdered sugar.

Pour the glaze in small streams decoratively over the cake. Allow at least 30 minutes for the glaze to set. Remove the wax paper carefully from under the cake and serve.

Variations

There are many variations that can be made with this cake, including substituting pecans for the walnuts. In addition, you can change the flavor of the glaze by using a different flavored liquor or extract.

Recipe and photo by Lia Soscia

The post Pumpkin Streusel Cake appeared first on the gilded fork™.

4 servings

Ingredients

1 cup freshly steamed sweet corn kernels
3 ounces freshly diced raw avocado
12 ounces freshly juiced honeydew melon
3 ounces white rum
2 ounces chocolate-flavored Russian vodka

Total: about 21 ounces, or 5 ounces per serving (guide for glassware)

Avocado, for garnish

Equipment

Blender
Ice cube tray, small cubes
Four rock glasses (8-9 ounces), for service

Preparation

Prepare at least 8 hours in advance. Chill the garnish until ready for use.

Prepare the corn:
After shucking the corn, clean off any silk under running tap water. Place the corn on a steam rack over boiling water, and steam covered for about 10-15 minutes. Use a corn holder at one end to hold the corn firmly while you slice off the corn from the cob with a knife. Leave to cool.

Make the cocktail:
Remove the pit and skin from the avocado, and dice the flesh. Juice about ½ of a honeydew melon to extract 12 ounces of juice. Reserve 6 ounces, and mix the remaining 6 ounces together with the avocado, corn, rum and chocolate vodka in the blender. Blend to a very smooth consistency.

Freeze half of this mixture in the ice cube tray keeping the remainder in the fridge. When ready to serve, remove the frozen cocktail cubes and crush in the blender with the remaining 6 ounces of freshly squeezed honeydew melon.

Pour the mixture equally into the rock glasses, and garnish with the avocado.

Serve immediately.

Recipe and photo by Damian Sim

INSPIRATION FOR FIELDS OF GOLD
BY DAMIAN SIM

This month’s ingredients of turkey and sage both share centuries-old histories with Man, which presents a compelling historic perspective from which to take inspiration, rather than the expected gastronomic angles. Similar ingredients such as corn, avocado and cocoa were chosen, from which a hearty drink was created for the festive season.

Honeydew melon, with its sweet muskiness, together with light rum, holds the other flavors together, especially the corn. The avocado mainly contributes to the creaminess while adding a touch of nuttiness.

The thoughts of children having fun in the open green fields served as a canvas onto which this cocktail was created. With corn as the leading flavor, I imagined a vision of “Fields of Gold.”

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A dash of chipotle, a touch of Hatch chile, and a whole lot of flavor accent Chef Mark’s twist on Thanksgiving dinner.

TURKEY

Southwestern Stuffed Turkey Breast
Suggested pairing: Pinot Noir
(see Pairing Notes below for further details)

TRIMMINGS

Chipotle Mashed Sweet Potatoes
Suggested wine pairing: Off-Dry Riesling

Calabacitas

DESSERT

Apple and Cinnamon Empanadas
Suggested wine pairing: Moscato d’Asti

WINE PAIRING NOTES

Since you might decide to use the entire menu above, or incorporate one or two of the recipes into your traditional menu, our wine pairing expert Lenn Thompson has offered several options for you below.  For more notes about Lenn’s other wine explorations, visit his LENNDEVOURS blog.

Southwestern Stuffed Turkey Breast

Pairing: Pinot Noir

Reasoning: Pinot Noir is a classic pairing with Thanksgiving dinner and it still works here. The red berry flavors and slightly tart acidity mimic the cranberry sauce that is so popular with turkey, while the light body won’t overpower the delicate turkey. Because of the chiles and spices, a plush, fruity style of Pinot Noir works best, so look to California or Oregon rather than Burgundy.

Chipotle Mashed Sweet Potatoes

Varietal: Off-Dry Riesling

Reasoning: Riesling is another tried and true Thanksgiving accompaniment. The balanced acidity of well-made off-dry riesling will balance the sweetness of the sweet potatoes, while the wine’s sweetness tames the flames of the fiery chiles. Top U.S. rieslings come from the Finger Lakes region of New York and the Pacific Northwest.

Calabacitas

Varietal: Sauvignon Blanc

Reasoning: If you are using the recommended autumn squash in this dish, the off-dry Riesling from above will pair nicely. However, for the summer squash version, the citrus fruit flavors will go well with the combination of summer squash, corn, beans, cilantro and tomatoes. A ripe, fruity Californian will work (as long as you avoid those that have been aged in oak) but an herbaceous bottle from New Zealand would work as well. Note: Sauvignon Blanc is one of my favorite foils for vegetable dishes.

Apple and Cinnamon Empanadas

Varietal: Moscato d’Asti

Reasoning: At the end of a long, filling Thanksgiving meal, steer clear of high alcohol, heavy dessert wines. Instead, pick up an always-affordable, slightly fizzy Moscato d’Asti. The light effervescence will balance the fried crust while significant fruit and floral flavors enhance the delicious filling. And, most Moscato is around 5% alcohol, so you’ll be able to enjoy the rest of your day.

MISE EN PLACE

For those curious about the meaning of mise en place, it is a French culinary term for “set in place.” If you have ever watched a cooking show, or been inside a restaurant kitchen, you will notice that next to the cooking area, things are set up just so. Ingredients, sauces and critical elements are ready to be used, whether pre-cooked, pre-chopped, or ready as a garnish. This kind of organized setup enables a cook to focus on the actual act of cooking itself without distraction. Our intention with this section is to use the same approach at home, enabling you to host your own special occasions with flair.

This menu was originally published in 2006.

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