Kitchen/Recipes

Mocha Madeleines [via Savor Seattle Food Tours]

Last modified on 2010-06-24 06:46:22 GMT. 0 comments. Top.

Mocha Madeleines

Mocha Madeleines
Makes 2 dozen

 

3 large eggs

1/2 cup granulated sugar

1/2 teaspoon pure vanilla extract

3/4 cup all-purpose flour

1/4 cup cake flour (not self-rising)

1/4 cup best-quality cocoa powder, plus more for tins

1/2 teaspoon baking powder

1 tablespoon ground espresso (not instant)

1/4 teaspoon salt

1 stick unsalted butter, melted and cooled, plus more for tins

Glaze

2 cups confectioners’ sugar

1/4 cup brewed espresso or coffee

1/2 teaspoon ground espresso (not instant)

Directions

  1. Beat eggs, granulated sugar, and vanilla with a mixer on medium speed until frothy, about 4 minutes. Whisk together flours, cocoa powder, baking powder, ground espresso, and salt.

  2. Fold flour mixture into egg mixture in 2 additions using a rubber spatula. Fold in melted butter until incorporated. Refrigerate overnight.

  3. Preheat oven to 375 degrees. Butter madeleine tins, and dust with cocoa powder, tapping out excess. Refrigerate prepared tins until ready to use. 

  4. Fill each mold with 1 heaping tablespoon of batter. Bake until a cake tester inserted into centers comes out clean, 7 to 8 minutes. Immediately turn out madeleines onto a wire rack.

  5. For the glaze: Whisk together confectioners’ sugar and brewed espresso. Stir in ground espresso.

  6. Once cooled, dip half of each madeleine into glaze at an angle; let excess drip off. (glaze should be opaque when covering madeleines.) Transfer to parchment paper, and let dry until glaze is set, about 30 minutes.

Oliver’s Hot Buttered Rum Recipe [via Savor Seattle Food Tours]

Last modified on 2010-06-24 06:46:23 GMT. 0 comments. Top.

Savor Seattle Food Tours is the #1 ranked food attraction and tour in Seattle.  Here is a recipe from their newsletter.

Oliver’s Hot Buttered Rum

Makes 2 servings
Total time: 5 minutes

Rum

Ingredients:

  • 3 ounces Meyer’s Planters’ Punch Rum
  • 2 small scoops vanilla ice cream
  • 1 teaspoon brown sugar
  • 1 teaspoon white sugar
  • 2 teaspoons creamy butter
  • 1 teaspoon molasses
  • powdered cinnamon, ginger, and nutmeg

Directions

  1. Divide rum, ice cream, sugar, butter, and molasses equally between two tall glasses.
  2. Fill glasses with boiling water and stir until all ingredients are mixed.
  3. Top with a sprinkle of cinnamon, ginger, and nutmeg.
  4. Garnish with a cinnamon stick and twist of lemon, if desired.

Open Face Scallop “BLT” [via Capital Grille]

Last modified on 2010-06-24 06:46:26 GMT. 0 comments. Top.

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Open-face Scallop “BLT”

Yield: 1 Sandwich

INGREDIENTS

“Lions Paw” Diver Scallops                              3 ea. (approximately 6-8 oz.)

Kosher Salt                                                      1 tsp.

Black Pepper,  Freshly Ground                         ¼ tsp.

Unsalted Butter, Clarified                                  2 oz

Brioche, Pullman Loaf                                       1 ea

Lola Rosa Lettuce                                            4 Leaves

Applewood Smoked Bacon                              2 Slices, cooked crisp

Black Pepper and Chive Aioli                           1 Tbsp.

Heirloom Tomato Salad                                    6 oz.

Fresh Chervil                                                    3-4 Sprigs

PREPARATION

1. Preheat the oven to 350º F.

2. Remove the small, rough textured, crescent shaped tendon from the side of each scallop.

3. Place the scallops on paper towel and pat dry on both sides.

4. Season each scallop with salt and pepper on both sides.

5. Place the clarified butter in a non stick skillet and heat until wisps of smoke appear. Carefully add the scallops to the pan, reduce the heat to medium, and sear two minutes per side to create a golden crust.

6. Place scallops on a baking sheet and finish cooking in the preheated oven for three minutes.

7. While the scallops finish cooking, toast the brioche until golden brown.

8. Immediately spread the toasted brioche with the black pepper and chive aioli.

9. Place the toasted bread on a rectangular platter.

10. Arrange the Lola Rossa leaves over the center of the bread.

11. Break the bacon slices into three pieces and scatter them over the lettuce.

12. Place the scallops over the bacon and arrange two ounces of the tomato salad over the top and around the scallops.

13. Place the remaining four ounces of the tomato salad at the opposite end of the platter.

14. Add the remaining ½ Tbsp. of Chive Aioli atop the scallops and around the plate.

15. Garnish with Sprig of Chervil

Marinated Tomato Salad

YIELD: 4 servings

INGREDIENTS

Heirloom Tomatoes                              2 lbs

Kosher Salt                                          1 tsp

Freshly Ground Black Pepper               1 tsp

12 yr. Aged Balsamic   Vinegar            2 Tbsp

Extra Virgin Olive Oil                            1 Tbsp

Fresh Basil                                           3 Sprigs

PREPARATION

1. Wash the tomatoes

2. Core and rough chop the tomatoes

3. Place the tomatoes in a medium sized mixing bowl and combine with the salt and pepper. Allow the tomatoes to sit at room temperature for one hour.

4. Remove the stems from the basil and cut the basil into very thin slices.

5. Combine the tomatoes with the balsamic, olive oil and basil

Black Pepper and Chive Aioli

Yield: 1 Cup

INGREDIENTS

Prepared Mayonnaise                                       ¾ C

Fresh Garlic                                                      1 clove

Freshly Ground Black Pepper                           ½ tsp

Granulated Sugar                                              ½ tsp

Kosher Salt                                                      ½ tsp

Freshly Squeezed Lemon Juice                         ½ Tbsp

Freshly Squeezed Lime Juice                            ½ Tbsp

Anchovies                           1 piece (pureed to a paste)

Water                                  ½ Tbsp

Grana Padano Cheese                                      1 Tbsp (grated)

Freshly Sliced Chives                                        1 Tbsp

1. Mince the fresh garlic; if possible use a micro plane

2. Working with a chilled mixing bowl, combine all of the ingredients

3. Refrigerate until ready to use

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