Tres Leches Cake (Puerto Rican)

FROM: Chowhound

INGREDIENTS:

• Butter, for coating the baking dish
• 1 cup all-purpose flour
• 6 large eggs
• 1 cup granulated sugar
• 1 (14-ounce) can sweetened condensed milk
• 2/3 cup evaporated milk (not nonfat)
• 1/2 cup unsweetened canned coconut milk
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup sweetened or unsweetened flaked coconut
• 1 1/2 cups heavy cream
• 1 tablespoon powdered sugar

DIRECTIONS:

1. Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter; set aside.
2. Separate egg whites and egg yolks.
3. In kitchenaid, blend egg whites on high until medium peaks form.
4. In bowl, whisk egg yolks, vanilla extract and almond extract.
5. Add egg yolk mixture spoonful by spoonful to egg white mixture. Fold in slowly, by hand, taking care to keep the volume of the egg whites.
6. Add flour mixture slowly, half cup by half cup. Fold in slowly, by hand, taking care to keep the volume of the egg whites.
7. Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
8. Meanwhile, place the three milks and the rum in a large bowl and whisk until combined; set aside.
9. Remove the cake from the oven and place on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allow to cool for 15 minutes. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight.
10. When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often, until lightly browned and fragrant, about 5 minutes. (If the coconut begins to burn, reduce the heat.) Immediately remove from the pan to a small bowl.
11. Place the heavy cream and powdered sugar in large bowl and whisk until medium peaks form. (If you like, flavor it with a teaspoon of dark rum.) Slice the cake and serve topped with a mound of whipped cream and a sprinkle of toasted coconut.

George Washington’s Eggnog

This is the EXACT recipe George Washington got from his grandmother and served at the White house.

INGREDIENTS:

7 eggs, separated
7 jiggers (1 and 1/3 cups) bourbon
2 cups milk
7 Tbsp (heaping) sugar
1 pint heavy cream
Nutmeg, grated, to float on top of each cup

DIRECTIONS:

1. Using a standing or handheld mixer with a whisk attachment, beat the egg yolks till they are a lemon color.

2. Gradually add bourbon to egg yolks, beating vigorously until the mixture is thick enough to coat the back of a spoon. At a lower speed, whisk milk into the mixture until it resembles loose custard. The alcohol cooks the eggs (a benefit of using the classic Wild Turkey at 101 proof). The bourbon is added by pouring first into a Pyrex measuring cup, then drizzling into the yolks tablespoon by tablespoon, incorporating very well with each addition.

3. In a separate bowl, beat egg whites till stiff. Add sugar. Continue beating. Add to yolk mixture. In another bowl, beat cream till stiff. Add to mixture, folding in gradually. Store in refrigerator until serving time. When the eggnog is done, transfer it to a pitcher (with a lid that can close securely) and store in the refrigerator until the next day. You can drink it the same day you make it, but the next day the eggnog will have a luscious density with a foamy, meringue-like top, easily reincorporated by stirring with a wooden spoon. Never add ice. Always nutmeg.

Makes about 8 servings. To look adequate in a silver punch bowl—and to serve more friends—you need two batches. Don’t just double the recipe. Make one batch, clean the utensils, then make a second.

New Orleans Pralines

Mario Batali’s Pecan Pralines

Makes 24 pralines

Guests will be thrilled to learn they are taking home some of these chocolate, nutty pralines at the end of the night. Present them on the dessert table in footed glass vessels or tuck them into a glass shadow box that can later be reused to display keepsakes.

3 cups packed light brown sugar
1 cup heavy cream
2 tbsp. corn syrup
2 tbsp. unsalted butter
2 cups pecan halves
1 tsp. vanilla extract

1. Line a baking sheet with a silicone mat or wax paper. Combine brown sugar, cream, corn syrup and butter in a medium saucepan. Cook over medium-high heat, stirring often, until a candy thermometer inserted in mixture reads 240°. Remove from heat, and cool to 150°, 8 to 10 minutes.
2. Add pecans and vanilla, and stir until candy becomes opaque, about one minute. Drop mixture by tablespoonfuls onto prepared baking sheet. Let stand until cool and firm, 25 to 30 minutes.

Active time: 10 minutes

Total time: 50 minutes

Berries and Cream Pie

1 easy pie crust, refrigerated

Cream filling:

2 tbsp cream cheese, room temperature
1 tsp butter, softened
2 tbsp sugar

Leftover blackberry and strawberry fruit filling from Mini Pies (I blended mine and sieved out the seeds).

Pan: Small Ceramic Bowl THAT IS OVEN SAFE

DIRECTIONS:

1. Roll out pie crust to 1-2 mm thin. Make it big enough to fit in the bottom and sides of your ceramic bowl. Fold excess dough under. Pleat the pie circle nicely without lumps so it bakes evenly.
2. Top with well mixed cream filling.
3. Top with fruit filling.
4. Top with pie crust, crimp edges with a fork.
5. Bake 350 F for 35 min.
6. Enjoy!

 

Corn Pudding

Ingredients:

10 ears corn, shucked, cleaned, scraped – get all the milk!
3 well beaten eggs
1 c milk
1/2 c cream
1 tbsp melted butter
1/2 tsp salt
1 tsp fresh ground black pepper
5 or 6 dashes Tabasco

Directions:

1. Mix all ingredients together.
2. Place in 1.5 qt Pyrex.
3. Bake in preheated 350 F oven for 45-50 min, or until just firm to the touch.
4. Enjoy!

Creamed Spinach

Ingredients:

2 packages frozen chopped spinach
1/2 small onion, finely diced
3 tbsp butter
1 tbsp flour
3 tbsp heavy cream
1/8 tsp nutmeg
salt to taste

Directions:

1. Thaw and drain spinach. Chop again.
2. Over medium heat, add oil to pot, then onion and cook, then spinach and cook. Set aside.
3. Over medium heat, add butter to pot.
4. Add flour. Cook until pinkish.
5. Stir in cream. Cook until thickened.
6. Add spinach and onions.
7. Add salt to taste and nutmeg.
8. Cover, heat over very low flame, stir once or twice.
9. Enjoy!

WITH THE LEFTOVERS:

1. Add 2-3 pcs chopped pickled artichokes.
2. Add 1/4 c cheddar cheese.
3. Add 1/2 tsp black pepper, 1 shredded clove garlic.
4. Place in small container and cook in oven at 350 for 5-10 minutes, until bubbly.
5. Enjoy!

Cream Pie

1 c sweet cream

1 egg white

2/3 c sugar

1 tsp vanilla

Direction:

Bake with two crusts.

Beat white of egg until stiff, add sugar, beat again, stir in cream and flavor.

Wimbledon Strawberries and Cream

Ingredients:

bowlful of strawberries

3/4 c whipping cream

1/4 c sugar

Directions:

1. Mix strawberries and sugar.

2. Top with liquid, unwhipped whipping cream.

3. Enjoy!

http://www.dailymail.co.uk/femail/food/article-3099129/Scientists-reveal-formula-perfect-serving-strawberries-cream.html

Tater Tots with Spicy Mayo

http://www.bonappetit.com/recipe/tater-tots-with-spicy-mayonnaise

“Tater Tots”
3 medium russet potatoes (about 2 lb.), scrubbed
2 scallions, chopped
½ cup seasoned Italian breadcrumbs
¼ cup heavy cream
1 tablespoon sour cream or plain yogurt
1 tablespoon unsalted butter, room temperature
½ teaspoon granulated garlic
¼ teaspoon freshly ground black pepper
2 teaspoons kosher salt, plus more
2 tablespoons grated Parmesan, plus more
2 large eggs, beaten to blend
Vegetable oil (for frying; about 3 cups)

“Tater Tots”
Preheat oven to 400°. Prick potatoes all over with a fork and bake directly on oven rack until very soft when squeezed, 60–75 minutes. Let cool slightly.
Cut potatoes in half and scoop flesh into a medium bowl; discard skins. Mash, then mix in scallions, breadcrumbs, cream, sour cream, butter, granulated garlic, pepper, 2 tsp. salt, and 2 Tbsp. Parmesan. Mix in eggs just until combined. Roll 1-tablespoon portions of potato mixture into balls.
Pour oil into a medium skillet to a depth of ½” and heat over medium heat until bubbles form immediately when a little potato mixture is added. Working in batches, fry tots until deep golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with spicy mayonnaise.
Recipe by Jimmy’s Diner, Brooklyn

My idea for the dipping sauce:

mayo + sriracha.

Or Just mayo + sriracha.

Creme Brulee

Serves 4

Ingredients:

1 qt heavy cream

1 vanilla bean, halved, scraped

3/4 c sugar

8 egg yolks

turbinado sugar, for serving

Directions:

1. Preheat oven to 300 F.

2. Simmer cream, vanilla bean with seeds in med saucepan over med high heat. Remove from heat and let sit 30 min. Throw out vanilla bean.

3. In bowl, whisk sugar and egg yolks until smooth. Slowly pour in cream mixture. Whisk until smooth. Set aside.

4. Place a paper towel in the bottom of a 9 x 13 baking pan, and place 6 pyrex ramekins inside. Divide custard among ramekins. Pour boiling water into pan to cover ramekins half way.

5. Bake until custard is set but still loose in center, about 35 min. Transfer ramekins to wire rack. Cool. Chill until firm, almost 4 hours.

6. Dab any condensation off custard cups with a paper towel. Sprinkle custard with turbinado sugar. USE A BLOWTORCH and go back and forth over the sugar until it becomes brown and caramelized. Let sit briefly until it hardens.

Enjoy!