Almond Torte with Pears
From Martha Stewart Living Omnimedia
This flourless cake is incredibly light and moist. If you dont have a corer, use a teaspoon-size measuring spoon to core the pears.
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
almond torte with pears and whipped cream
Courtesy of Martha Stewart
Serves: 8
Total Time: 1 hr 45 min
Prep Time: 25 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
Cake
1 1/4 cup(s) (about 6 ounces) whole natural almonds, toasted
1 teaspoon(s) cornstarch
4 large eggs, separated
3/4 cup(s) sugar
2 teaspoon(s) (from 1 lemon) finely grated lemon zest, from 1 lemon
1/2 teaspoon(s) pure vanilla extract
1/2 teaspoon(s) coarse salt
Poached Pears and Topping
3/4 cup(s) sugar
2 tablespoon(s) sugar
1 stick(s) cinnamon
5 strip(s) (wide; from 1 lemon) lemon zest
4 firm, ripe Anjou or Bartlett pears, peeled, cored, and quartered
1 cup(s) heavy cream
1/4 cup(s) sour cream
Directions
Make cake: Preheat oven to 350 degrees F. In a food processor, blend almonds and cornstarch until finely ground, about 15 seconds. In a large bowl, using an electric mixer, beat egg yolks, sugar, lemon zest, vanilla, and salt until light and fluffy, 4 to 5 minutes. Gently fold in almond mixture. In another large bowl, whisk egg whites until stiff peaks form. Fold one-third the whites into almond mixture; fold almond mixture into remaining whites just until combined. Pour batter into a 9-inch springform pan. Bake until a toothpick inserted in center of cake Straight Wigscomes out clean, 25 to 30 minutes. Let cool in pan.
Make pears and topping: In a large saucepan, bring 4 cups water, 3/4 cup sugar, cinnamon, and lemon zest to a boil. Reduce to a simmer, add pears, and cover pan with a piece of parchment to keep pears submerged. Cook until pears are tender when pierced with a paring knife, about 15 minutes. With a slotted spoon, transfer to a plate. Bring liquid to a boil and reduce until thick thermal tea mugand syrupy, 15 to 20 minutes. Let cool to room temperature.
In a large bowl, whisk heavy cream until soft peaks form. Whisk in sour cream and 2 tablespoons sugar; continue to whisk until soft peaks return. Serve cake with pears, syrup, and whipped cream.
This flourless cake is incredibly light and moist. If you dont have a corer, use a teaspoon-size measuring spoon to core the pears.
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
almond torte with pears and whipped cream
Courtesy of Martha Stewart
Serves: 8
Total Time: 1 hr 45 min
Prep Time: 25 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
Cake
1 1/4 cup(s) (about 6 ounces) whole natural almonds, toasted
1 teaspoon(s) cornstarch
4 large eggs, separated
3/4 cup(s) sugar
2 teaspoon(s) (from 1 lemon) finely grated lemon zest, from 1 lemon
1/2 teaspoon(s) pure vanilla extract
1/2 teaspoon(s) coarse salt
Poached Pears and Topping
3/4 cup(s) sugar
2 tablespoon(s) sugar
1 stick(s) cinnamon
5 strip(s) (wide; from 1 lemon) lemon zest
4 firm, ripe Anjou or Bartlett pears, peeled, cored, and quartered
1 cup(s) heavy cream
1/4 cup(s) sour cream
Directions
Make cake: Preheat oven to 350 degrees F. In a food processor, blend almonds and cornstarch until finely ground, about 15 seconds. In a large bowl, using an electric mixer, beat egg yolks, sugar, lemon zest, vanilla, and salt until light and fluffy, 4 to 5 minutes. Gently fold in almond mixture. In another large bowl, whisk egg whites until stiff peaks form. Fold one-third the whites into almond mixture; fold almond mixture into remaining whites just until combined. Pour batter into a 9-inch springform pan. Bake until a toothpick inserted in center of cake Straight Wigscomes out clean, 25 to 30 minutes. Let cool in pan.
Make pears and topping: In a large saucepan, bring 4 cups water, 3/4 cup sugar, cinnamon, and lemon zest to a boil. Reduce to a simmer, add pears, and cover pan with a piece of parchment to keep pears submerged. Cook until pears are tender when pierced with a paring knife, about 15 minutes. With a slotted spoon, transfer to a plate. Bring liquid to a boil and reduce until thick thermal tea mugand syrupy, 15 to 20 minutes. Let cool to room temperature.
In a large bowl, whisk heavy cream until soft peaks form. Whisk in sour cream and 2 tablespoons sugar; continue to whisk until soft peaks return. Serve cake with pears, syrup, and whipped cream.
2014年11月26日 Posted by をセ at 12:36 │Comments(0)
Cinnamon Oranges
This simple dessert works any time of the year, but its flavors will be the best and brightest in the winter when oranges are at their peak.
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Nutritional Information
Calories 86
Total Fat --
Saturated Fat --
Cholesterol --
Sodium 2mg
Total Carbohydrate 22g
Dietary Fiber 3g
Sugars --
Protein 1g
Calcium --
cinnamon oranges
Ken Burris
Serves: 4
Total Time: 10 min
Prep Time: 10 min
Ingredients
U.S. Metric Conversion chart
4 navel oranges
2 tablespoon(s) orange juice
2 tablespoon(s) lemon juice
1 tablespoon(s) sugar
1/4 teaspoon(s) ground cinnamon
Directions
With a sharp knife, remove rind and white pith from oranges. glass infuser teapot
Cut each into 5 or 6 slices and arrange on 4 plates.wine buff Whisk together orange juice and lemon juice, sugar and cinnamon. Spoon over the orange slices.
Carb Servings: 1 1/2 fruit. Carbohydrate Servings: 1 1/2. Hong Kong trade directory Nutrition Bonus: Vitamin C (150% daily value).
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Nutritional Information
Calories 86
Total Fat --
Saturated Fat --
Cholesterol --
Sodium 2mg
Total Carbohydrate 22g
Dietary Fiber 3g
Sugars --
Protein 1g
Calcium --
cinnamon oranges
Ken Burris
Serves: 4
Total Time: 10 min
Prep Time: 10 min
Ingredients
U.S. Metric Conversion chart
4 navel oranges
2 tablespoon(s) orange juice
2 tablespoon(s) lemon juice
1 tablespoon(s) sugar
1/4 teaspoon(s) ground cinnamon
Directions
With a sharp knife, remove rind and white pith from oranges. glass infuser teapot
Cut each into 5 or 6 slices and arrange on 4 plates.wine buff Whisk together orange juice and lemon juice, sugar and cinnamon. Spoon over the orange slices.
Carb Servings: 1 1/2 fruit. Carbohydrate Servings: 1 1/2. Hong Kong trade directory Nutrition Bonus: Vitamin C (150% daily value).
2014年11月18日 Posted by をセ at 12:34 │Comments(0)
Mexican Wedding Cookies
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Unlike other recipes for similar cookies, this one calls for the cookies to be rolled in confectioners' sugar once cooled; if they're still warm, the coating will get sticky.
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Nutritional Information
Calories 60
Total Fat 3g
Saturated Fat 1g
Cholesterol 8mg
Sodium 30mg
Total Carbohydrate 7g
Dietary Fiber 0
Sugars --
Protein 1g
Calcium --
Mexican Wedding Cookies
Ellie Miller
Yields: 8 dozen cookies
Prep Time: 30 min
Cook Time: 13 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
1 1/2 cup(s) pecans
3 tablespoon(s) confectioners' sugar, sifted (see step 1)
1 1/2 cup(s) confectioners' sugar, sifted
Basic Cookie Dough
Directions
In food processor with knife blade attached, pulse pecans with 3 tablespoons confectioners' sugar until very finely ground.
Prepare Basic Cookie Dough, stirring ground pecans into flour mixture Corrugated Display Box before adding to butter mixture in step 2.
Preheat oven to 350 degrees F. Shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 1/2 inches apart, on ungreased large cookie sheet. Bake cookies 13 to 15 minutes or until bottoms are browned and cookies are light golden. Let stand on nikka whisky cookie sheet 2 minutes to firm up slightly, then transfer to wire rack to cool. Repeat with remaining dough.
Place confectioners' sugar in pie plate. Roll cooled cookies Hong Kong Wine Vault in sugar to coat, twice if desired.
Store cookies, putting waxed paper between layers, in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.
triple-tested at the Good Housekeeping Research Institute
Unlike other recipes for similar cookies, this one calls for the cookies to be rolled in confectioners' sugar once cooled; if they're still warm, the coating will get sticky.
Recipe Photos Reviews Other Versions
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories 60
Total Fat 3g
Saturated Fat 1g
Cholesterol 8mg
Sodium 30mg
Total Carbohydrate 7g
Dietary Fiber 0
Sugars --
Protein 1g
Calcium --
Mexican Wedding Cookies
Ellie Miller
Yields: 8 dozen cookies
Prep Time: 30 min
Cook Time: 13 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
1 1/2 cup(s) pecans
3 tablespoon(s) confectioners' sugar, sifted (see step 1)
1 1/2 cup(s) confectioners' sugar, sifted
Basic Cookie Dough
Directions
In food processor with knife blade attached, pulse pecans with 3 tablespoons confectioners' sugar until very finely ground.
Prepare Basic Cookie Dough, stirring ground pecans into flour mixture Corrugated Display Box before adding to butter mixture in step 2.
Preheat oven to 350 degrees F. Shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 1/2 inches apart, on ungreased large cookie sheet. Bake cookies 13 to 15 minutes or until bottoms are browned and cookies are light golden. Let stand on nikka whisky cookie sheet 2 minutes to firm up slightly, then transfer to wire rack to cool. Repeat with remaining dough.
Place confectioners' sugar in pie plate. Roll cooled cookies Hong Kong Wine Vault in sugar to coat, twice if desired.
Store cookies, putting waxed paper between layers, in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.
2014年11月13日 Posted by をセ at 12:51 │Comments(0)
Spinach Ricotta Skulls
From Martha Stewart Living Omnimedia
You'd never guess these tiny green skulls are actually quite wholesome for a Halloween party. They are cut from a baked custard of spinach, basil, and ricotta cheese, then arranged on crisp wafer crackers. A black cardstock "coffin" makes a fitting bed for the skeletal snacks.
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Nutritional Information
(per serving)
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
spinach ricotta skulls
Courtesy of Martha Stewart
Yields: 3 dozen
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
1 container(s) (15-ounce) part-skim ricotta cheese
Olive oil cooking spray
1 bunch(es) (or 10-ounce bag) fresh spinach, stems removed, washed well and dried
1 1/2 cup(s) (from 1 bunch) loosely packed fresh basil leaves
1/4 teaspoon(s) fresh grated nutmeg
Coarse salt and fresh ground pepper
2 large eggs
1 egg white
Crackers, for serving
Directions
Wrap ricotta tightly in cheesecloth; place in a colander over a large bowl. Straight Wigs Place a heavy object (such as a bowl or canned good) on top; let drain in the refrigerator at least 3 hours (or up to overnight).
Preheat oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray. In a food processor, combine drained ricotta, spinach, basil, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper. Process until smooth, about 1 minute, scraping sides of bowl as needed. Add dom perignon whole eggs and egg white; process for 5 seconds. Pour mixture into prepared pan; bake until set and just brown around the edges, 30 to 35 minutes. Let cool completely on a wire rack, then refrigerate, covered, until cold, preferably overnight. To unmold, run a paring knife around edge before removing side of pan.
Cut into quarters. Using a wide spatula, transfer to a cutting board coated with cooking spray. Cut out shapes with a skull-shaped cookie cutter coated with spray (if cutter doesn't come with eyes and a mouth, use aspic cutters to make features). Using a cotton swab, gently press skulls out directly onto crackers (leave eye and nose shapes in cutter).rve with the leg sticks.ping
You'd never guess these tiny green skulls are actually quite wholesome for a Halloween party. They are cut from a baked custard of spinach, basil, and ricotta cheese, then arranged on crisp wafer crackers. A black cardstock "coffin" makes a fitting bed for the skeletal snacks.
Be the first to rate this recipe
RecipePhotosReviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
(per serving)
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
spinach ricotta skulls
Courtesy of Martha Stewart
Yields: 3 dozen
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
1 container(s) (15-ounce) part-skim ricotta cheese
Olive oil cooking spray
1 bunch(es) (or 10-ounce bag) fresh spinach, stems removed, washed well and dried
1 1/2 cup(s) (from 1 bunch) loosely packed fresh basil leaves
1/4 teaspoon(s) fresh grated nutmeg
Coarse salt and fresh ground pepper
2 large eggs
1 egg white
Crackers, for serving
Directions
Wrap ricotta tightly in cheesecloth; place in a colander over a large bowl. Straight Wigs Place a heavy object (such as a bowl or canned good) on top; let drain in the refrigerator at least 3 hours (or up to overnight).
Preheat oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray. In a food processor, combine drained ricotta, spinach, basil, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper. Process until smooth, about 1 minute, scraping sides of bowl as needed. Add dom perignon whole eggs and egg white; process for 5 seconds. Pour mixture into prepared pan; bake until set and just brown around the edges, 30 to 35 minutes. Let cool completely on a wire rack, then refrigerate, covered, until cold, preferably overnight. To unmold, run a paring knife around edge before removing side of pan.
Cut into quarters. Using a wide spatula, transfer to a cutting board coated with cooking spray. Cut out shapes with a skull-shaped cookie cutter coated with spray (if cutter doesn't come with eyes and a mouth, use aspic cutters to make features). Using a cotton swab, gently press skulls out directly onto crackers (leave eye and nose shapes in cutter).rve with the leg sticks.ping
