8 large egg yolks 1 cup sugar One 14.9-ounce can Guinness Draught 3 cups heavy cream 7 ounces high-quality bittersweet (70 to 72% cacao) chocolate, finely chopped In large mixing bowl, whisk together egg yolks and sugar. Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce… Continue reading Chocolate Guinness Pudding
Tag: cream
Brownie Tart
1 cup pecan pieces ) 1/2 cup butter one 3-ounce bar bittersweet chocolate, preferably Lindt Excellence or Valrhona Caracque, broken into squares 1/2 cup + 2 teaspoons (lightly spooned) unsweetened cocoa 3/4 cup plus 1 tbsp suggar 3 large eggs 2 teaspoons pure vanilla extract 3-ounce cream cheese, cut into pieces 1/2 cup all purpose-flour… Continue reading Brownie Tart
Champagne Sabayon
ingredients 1/2 cup water 1/2 cup sugar 1 vanilla bean, split, seeds scraped 325 ml brut Champagne or sparkling wine 6 large egg yolks 1 cups heavy cream directions In a saucepan, bring the water, sugar and vanilla bean and seeds to a boil. Reduce the heat to moderately high and cook, without stirring, to a light golden… Continue reading Champagne Sabayon
Green Beans with Mushrooms
1 lb green beans, trimmed, cut into 1 " lengths 3 tbsp butter 2 scallions, minced 6 mushrooms, coarsely chopped 1/4 cup water 1 tsp salt 1/2 tsp cayenne 1/4 cup light cream 3 tbsp parsley, minced Melt the butter in a skillet, add the beans, the scallions, mushrooms, water, salt and cayenne. Cover and cook… Continue reading Green Beans with Mushrooms
Madeira Stuffed Mushrooms
1 lb large mushrooms butter 2 scallions 1/4 cup madeira 1/4 cup bread crumbs 1/4 cup gruyere, grated 1/4 cup parmesan, grated 4 tbsp parsley, minced 1/2 tsp tarragon 1/2 tsp salt 1/2 tsp pepper 2 tbsp heavy cream Remove the stems from the mushrooms and brush the caps with 2 tbsp of melted butter.… Continue reading Madeira Stuffed Mushrooms
Creamy Mushrooms
1 lb mushrooms, sliced 2 tbsp butter 1/2 tsp salt 2 tbsp flour 1 cup light cream 1/4 tsp marjoram 1/4 tsp paprika Melt the butter in a skillet. Add the mushrooms and saute until tender. Season with salt. Sprinkle in the flour. Stir in the cream and bring to a boil. Add the marjoram… Continue reading Creamy Mushrooms
Carrot and Potato Puree
4 large potatoes,peeled, sliced thin 4 medium carrots, peeled, and diced salt 1/4 cup light cream, scalded 2 tbsp butter sea salt and cracked pepper Put the potatoes and carrots in a saucepan with salted water. Cover and bring to a boil. Simmer until soft for about 15 minutes. Drain well and remove the cover. … Continue reading Carrot and Potato Puree
Orange Flower Creme Brulee
2 1/2 cups heavy cream 1 tsp orange flower water a pinch of nutmeg 8 egg yolks 3 tbsp sugar 6 tbsp demerara or turbinado sugar Half fill the sink with cold water. Chill 6 ramekins in the freezer. Combine the cream, orange flower water, nutmeg in a saucepan and bring to just under the… Continue reading Orange Flower Creme Brulee
Chocolate Mousse Cake
11 oz. bittersweet chocolate 2 oz. milk chocolate 3/4 cup butter 8 eggs 1/2 cup brown sugar 1/3 cup sugar 1 tbsp vanilla pinch of salt heavy cream icing sugar Preheat the oven to 350 F and put a kettle on to boil. Line the inside of a 9" springform pan with aluminum foil .… Continue reading Chocolate Mousse Cake
Upside-down Apple Cake
butter 4 granny smith apples, peeled, cored, quartered 4 oz. pecan halves 1/2 cup light corn syrop 1 2/3 cup flour 1 tbsp sugar salt 1 tsp baking powder 1 egg, beaten milk heavy cream Preheat the oven to 425 F. Melt 2 tbsp of butter in a skillet and gently fry the apples for… Continue reading Upside-down Apple Cake