Thursday, June 30, 2011
Monday, June 27, 2011
Friday, June 24, 2011
Wednesday, June 22, 2011
Monday, June 20, 2011
- 1 1/4 pounds good white chocolate coarsely chopped
- 2 1/2 cups heavy cream
- 2 tablespoons pure vanilla extract
- 2 1/4 pounds frozen mixed berries or frozen raspberries
Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simmering water until the chocolate melts.
About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates. Ladle the warm chocolate sauce over the berries and serve.
Note: You can freeze your own berries by placing the berries on a flat tray in a layer. When the berries are fully frozen, keep them a plastic bag in the freezer. Larger berries, such as strawberries, do not freeze well.
Frozen Berries with Hot White Chocolate Sauce
adapted from Ina Garten
1/2 pound plus 2 tablespoons good white chocolate, coarsely chopped
1 1/4 cups heavy cream
1 tablespoons pure vanilla extract
2 1/4 pounds mixed berries, or raspberries, frozen on a cookie sheet
Combine chocolate, heavy cream, and the vanilla in a heat proof bowl and set it over a pan of simmering water until the chocolate melts (Or just combine it in a saucepan and warm it over low heat until melted, stiring occasionally)
About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates or bowls. Ladle the warm chocolate sauce over the berries and serve immediatly.
I usually, instead of dealing with pounds, figure a carton of berries per person and combine them all. But, you could serve more generous portions if you wish as no one will complain. I also combine the chocolate (sometimes I buy good quality chips and skip the chopping step, but don't do this with less expensive chips becuase they have too many stabilizers and it will not melt well) cream and vanilla in a small saucepan and put it over very low heat just as I am about to sit down to dinner. It is usually almost ready and melted when we are done. Also, if you don't care for white chocolate, use bittersweet instead, it would be delicious. Although, the sauce does not primarily taste of white chocolate.
Friday, June 17, 2011
Wednesday, June 15, 2011
Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. Can be made up to 2 days ahead. Keep chilled.