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Archive for the ‘Dessert’ Category

On the Docket– Week of June 18, 2012

Monday, June 18th, 2012

From now on, On the Docket will be posted first thing Monday mornings.  I generally cook for the week on Sundays, so I spend a lot of time menu planning over the weekend.  While it takes a lot of time, it’s something I love to do.  Saturday morning, while my husband went mountain biking with a friend, I watched the Food Network and perused all the recipes I’ve clipped, a few magazines, and a couple of cookbooks to pick out a few meals for the week.

A few things I already tried

Broccoli Parmesan Fritters: These were delicious!  Rather than mashing the broccoli with a potato masher, which oddly enough is one of the only kitchen gadgets I don’t own, I put the broccoli in a food processor and pulsed it a couple of times, for a few seconds for each pulse.  My broccoli was a little smaller but still recognizable, as the recipe calls for.  I’ll definitely be adding this recipe to my side dish repertoire.

Nutella Buttercream Frosting: I’ve been on a baking kick lately.  Each time I tell my mom about my baking adventures, she mentions Baked by Melissa, a cupcake shop in New York that specializes in miniature stuffed cupcakes.  Since we’ve been talking about these mini cupcakes so much, I decided to try my hand at making them.  More to come on what I tried.

A few recipes I’ve clipped

Baked Oatmeal:  I’m always looking for breakfasts that my husband and I can take with us to work.  I’ve seen a couple of baked oat meal recipes, and I think it’s about time to give it a try.

Lemon Basil Chicken Salad:  Chicken salad is one of my favorite summer lunches.  This one looks nice and light.  ‘Nuff said.

Grilled Salmon with Chilled Somen: My pantry is a disaster.  I have multiples of a couple items, some half full sauces, andthe remnants of a few ingredients that were purchased for one recipe.  One thing I’m trying to find a use for is a bottle of Ponzu sauce.  This recipe seems to fit the bill, so I’ll give it a shot.

 

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On the Docket– Week of June 11, 2012

Tuesday, June 12th, 2012

I love Zite and Flipboard.  Every night before I go to bed, or right after I get home from work, I read through the Food and Cooking section on Zite and read the most recent posts from the magazines I’ve added on Flipboard.  As a result, I clip a lot of recipes to try when I have some time.

Here’s what I clipped last week.  I most certainly won’t try them all this week.  Let me know if you have tried any of these or if you have any tips!

Mojito Cupcakes from Brown Eyed Baker:  I think a drink-themed bakery sounds like a great idea.  I recently tried Mint Julep cupcakes for a friend’s Derby party, so I think another cocktail based cupcake would be delicious.

Twice Baked Sweet Potatoes:  One, I love potatoes.  Two, twice baked potatoes are one of my husband’s favorite things.  Adding a sweet potato to the mix just sounds delicious.

Mediterranean Chicken Salad:  I’m a big fan of salads for lunch.  This just looked good to add to my repertoire.

Salmon:  I’ve been a salmon kick lately.  I like tried and true recipes, and this seemed to fit the bill.

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Pick of the Week

Sunday, June 10th, 2012


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Chocolate, Almond and Raspberry Tart

Saturday, February 19th, 2011

Now that we’re halfway through February, I think it’s time to get started on one of my New Year’s resolutions:  to post some more recipes this year!  The following post is long overdue.  This was our Christmas dessert, and it was a big hit!

Chocolate, Almond, and Raspberry Tart (Adapted from Bon Appetit)

Picture 0482 cups ground chocolate wafer cookies

5 tablespoons unsalted butter, melted

6 oz almond paste

6 oz bittersweet chocolate, chopped

1/2 cup whipping cream

3 half pint containers of raspberries

2 tablespoons seedless raspberry jam

2 teaspoons kirsch

To make the crust, preheat the oven to 350 degrees.  Combine the cookie crumbs and butter in a bowl and stir until everything starts to stick together.

Press the crumb mixture into a tart pan, covering the bottom and sides of the pan in an even layer.  Bake the crust until it begins to crisp, about 20 minutes.  (Due to the amount of butter in the crust and the structure of a tart pan, I would recommend placing the tart pan over a cookie sheet lined with aluminum foil.  I didn’t do this, and I almost had a major kitchen disaster on Christmas!)

Cool the crust completely on a rack.  Once it is cool, press the almond paste into an even layer over the crust.

Put the chopped chocolate in a medium bowl.  In a saucepan over medium heat, bring the cream to simmer.  Pour the cream over the chocolate and whisk until the chocolate is melted and smooth.

Pour the chocolate mixture over the almond layer.  Chill the tart until the chocolate is set, about 4 hours.

Arrange the raspberries over the chocolate layer.  Mix the jam and the kirsch in a small saucepan over medium heat.  Brush the glaze over the raspberries.

Picture 045

I served this with vanilla ice cream and whipped cream.  One of my finer baking efforts!

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