CHOCOLATE IRISH CREAM FROSTING
1 1 (6 oz.) semi-sweet chocolate pieces
2 1/4 c. butter
3 1/2 c. Bailey's Irish Cream
4 1 tsp. vanilla
5 2 1/2 c. confectioners sugar
In a 1 quart saucepan, melt chocolate and butter over low heat, stirring
frequently. Cool 10 minutes. Stir in Irish Cream and vanilla. Gradually add
sugar, beating by hand until smooth. Frosting becomes stiffer when cooled.
IRISH CREAM CAKE BROWN
1 2 3/4 c. flour
2 2 1/2 tsp. baking powder
3 1/2 c. butter
4 1 3/4 c. sugar
5 1 1/2 tsp. vanilla
6 2 eggs
7 1/2 c. Baileys Irish Cream
8 3/4 c. milk
Grease and flour 2 (8 x 1 1/2) or 9 x 1 1/2 inch round pans. Combine flour,
baking powder and 1 teaspoon salt, set aside. Beat butter until lightly and
fluffy. Add sugar and vanilla. Beat until well combined. Add eggs, beating 1
minute between each. Add dry ingredients alternating with milk and Irish Cream,
beating well. Split between 2 pans. Bake at 375 degrees for 30 to 35 minutes.
Cool before frosting.
Buy in store is more practical, but make your own, far more challenging and definitely taste better.
Ingredients:
1 500 g high protein flour
2 11 g instant yeast
3 1/2 teaspoon salt
4 80 g sugar
5 2 g bread improver
6 550 ml of ice water
7 50 ml of liquid milk
8 50 g margarine
9 750 gr korsvet / pastry margarine
Ingredients spread:
1 egg yolk
1 tablespoon water
dyers:
200 g dark cooking chocolate, melted
How to Make:
Stir in dry ingredients, put the eggs and water, stirring until blended.
Enter the margarine, knead until smooth. Rest the dough in the fridge for 20 minutes, cover with plastic.
Milled dough to a square, with the center slightly thicker than the edges. Place the sheet in the middle of the dough korsvet diagonal, fold all four corners into the center like making envelopes, clasp the fingers on parts that are connected so attached. Plastic wrap, store in the refrigerator for 20 minutes.
Milled dough to a thickness of 1 cm, much like the original, plastic wrap enter the refrigerator. Perform up to 3 times.
Last trimmed 4 mm thick, then cut into pieces and then roll croissant shape. Let rise for 30-40 minutes. Rub the egg yolk and bake in the oven for 15 minutes, with a temperature of 200 ° C. Remove and let cool.
Dip the top of croissants with chocolate, let stand until chocolate hardens and serve.
Results: 15 servings
Grilled Swordfish with Avocado Mousseline and Summer Salad
Serves 4
For a summer meal, Philippe Rispoli, chef and owner of PB Boulangerie Bistro in Wellfleet, grills local swordfish and prepares a lighter version of a French mousseline as a sauce; his is made with avocado instead of cream. The dish is served on a salad of cucumber, cherry tomatoes, and watermelon, seasoned with cilantro, which Rispoli says was inspired by dishes he prepared when he worked on the French Riviera.
SALAD
Ingredients
1 English cucumber, cutinto ½-inch dice
1 pint cherry tomatoes, halved
3 triangles watermelon, cutinto 1-inch dice
4 shallots, finely chopped
1 bunch cilantro, finely chopped
Salt and pepper, to taste
3 tablespoons sherryvinegar
¼ cup olive oil
Instructions
1. In a large bowl, combine cucumber, tomatoes, watermelon, shallots, cilantro, salt, and pepper. Toss well.
2. In another bowl, whisk the vinegar, salt, and pepper. Gradually whisk in the oil. Add to the salad.
AVOCADOS AND SWORDFISH
Ingredients
2 ripe avocados, halved,pitted, and skinned
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons balsamicvinegar
1½ pounds swordfish, cutinto 4 pieces
Olive oil (for sprinkling)
Instructions
1. Light a charcoal grill or turn a gas grill to medium-high.
2. In a food processor, combine the avocados, salt, pepper, andolive oil. Pulse slowly until thetexture turns fluffy. Beat in the balsamic vinegar.
3. Sprinkle the swordfish with oil, salt, and pepper.
4. Grill the swordfish for 5 minutes on a side or until it is just cooked through.
5. On each of 4 deep plates, divide the salad. Add swordfish and mousseline to each one.
1 1 (6 oz.) semi-sweet chocolate pieces
2 1/4 c. butter
3 1/2 c. Bailey's Irish Cream
4 1 tsp. vanilla
5 2 1/2 c. confectioners sugar
In a 1 quart saucepan, melt chocolate and butter over low heat, stirring
frequently. Cool 10 minutes. Stir in Irish Cream and vanilla. Gradually add
sugar, beating by hand until smooth. Frosting becomes stiffer when cooled.
IRISH CREAM CAKE BROWN
1 2 3/4 c. flour
2 2 1/2 tsp. baking powder
3 1/2 c. butter
4 1 3/4 c. sugar
5 1 1/2 tsp. vanilla
6 2 eggs
7 1/2 c. Baileys Irish Cream
8 3/4 c. milk
Grease and flour 2 (8 x 1 1/2) or 9 x 1 1/2 inch round pans. Combine flour,
baking powder and 1 teaspoon salt, set aside. Beat butter until lightly and
fluffy. Add sugar and vanilla. Beat until well combined. Add eggs, beating 1
minute between each. Add dry ingredients alternating with milk and Irish Cream,
beating well. Split between 2 pans. Bake at 375 degrees for 30 to 35 minutes.
Cool before frosting.
Dip Chocolate Croissant
Chocolate Croissant
Chocolate CroissantBuy in store is more practical, but make your own, far more challenging and definitely taste better.
Ingredients:
1 500 g high protein flour
2 11 g instant yeast
3 1/2 teaspoon salt
4 80 g sugar
5 2 g bread improver
6 550 ml of ice water
7 50 ml of liquid milk
8 50 g margarine
9 750 gr korsvet / pastry margarine
Ingredients spread:
1 egg yolk
1 tablespoon water
dyers:
200 g dark cooking chocolate, melted
How to Make:
Stir in dry ingredients, put the eggs and water, stirring until blended.
Enter the margarine, knead until smooth. Rest the dough in the fridge for 20 minutes, cover with plastic.
Milled dough to a square, with the center slightly thicker than the edges. Place the sheet in the middle of the dough korsvet diagonal, fold all four corners into the center like making envelopes, clasp the fingers on parts that are connected so attached. Plastic wrap, store in the refrigerator for 20 minutes.
Milled dough to a thickness of 1 cm, much like the original, plastic wrap enter the refrigerator. Perform up to 3 times.
Last trimmed 4 mm thick, then cut into pieces and then roll croissant shape. Let rise for 30-40 minutes. Rub the egg yolk and bake in the oven for 15 minutes, with a temperature of 200 ° C. Remove and let cool.
Dip the top of croissants with chocolate, let stand until chocolate hardens and serve.
Results: 15 servings
Grilled Swordfish with Avocado Mousseline and Summer Salad
Labels: Salad
Grilled Swordfish with Avocado Mousseline and Summer SaladGrilled Swordfish with Avocado Mousseline and Summer Salad
Serves 4
For a summer meal, Philippe Rispoli, chef and owner of PB Boulangerie Bistro in Wellfleet, grills local swordfish and prepares a lighter version of a French mousseline as a sauce; his is made with avocado instead of cream. The dish is served on a salad of cucumber, cherry tomatoes, and watermelon, seasoned with cilantro, which Rispoli says was inspired by dishes he prepared when he worked on the French Riviera.
SALAD
Ingredients
1 English cucumber, cutinto ½-inch dice
1 pint cherry tomatoes, halved
3 triangles watermelon, cutinto 1-inch dice
4 shallots, finely chopped
1 bunch cilantro, finely chopped
Salt and pepper, to taste
3 tablespoons sherryvinegar
¼ cup olive oil
Instructions
1. In a large bowl, combine cucumber, tomatoes, watermelon, shallots, cilantro, salt, and pepper. Toss well.
2. In another bowl, whisk the vinegar, salt, and pepper. Gradually whisk in the oil. Add to the salad.
AVOCADOS AND SWORDFISH
Ingredients
2 ripe avocados, halved,pitted, and skinned
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons balsamicvinegar
1½ pounds swordfish, cutinto 4 pieces
Olive oil (for sprinkling)
Instructions
1. Light a charcoal grill or turn a gas grill to medium-high.
2. In a food processor, combine the avocados, salt, pepper, andolive oil. Pulse slowly until thetexture turns fluffy. Beat in the balsamic vinegar.
3. Sprinkle the swordfish with oil, salt, and pepper.
4. Grill the swordfish for 5 minutes on a side or until it is just cooked through.
5. On each of 4 deep plates, divide the salad. Add swordfish and mousseline to each one.
