Browsing Tag

dessert

Dessert Recipes

Nutella banana bliss

Can you imagine life without Nutella?

A food with it’s own cult following, a facebook fan page with over 2 million followers, and so lovingly referred to as “spreadable bliss”,  Nutella is very close to ruling the world.

For those not familiar with this delight in a jar, Nutella, created in the 1940’s, was the brainchild of Pietro Ferrero. During WW2, rations of cocoa led Pietro to dilute the cocoa with hazelnuts, which were abundant in the Piedmont region of Italy.  And so a legend was born!

What is Nutella made from today?   The ingredients differ slightly per country, but primarily are as follows: sugar, vegetable oil, reduced fat cocoa, skim milk powder, whey powder, emulsifier, vanillin.   Sadly, not the healthiest animal in the zoo.   If you are looking for healthier alternatives to Nutella, they do exist to some extent!   Check out Choconut, found at Whole foods.

Our desert video today spotlights chef Chef John Simmons from Chef Live preparing grilled brioche Nutella sandwiches with a banana jam, and a dipping sauce made with heavy cream and….Nutella!

Want more?   Drool over these hazelnut and Nutella sandwich cookies from Food and Wine, and check out these Nutella Pinwheel Cookies from food blogger Purple Foodie!

Dessert Recipes

A very special Valentine’s Day meal with Chef Ina Garten

Barefoot-ContessaAt a loss for what to cook for Valentine’s Day?   Here’s a simple and complete meal solution, thanks to MSNBC and Chef Ina Garten. AKA the “Barefoot Contessa”, Ina shares this meal from her cookbook “Barefoot Contessa: Back to Basics”.

In this video, she prepares a delicious mustard roasted fish, roasted vegetables, and a gorgeous dessert of coeur a la ­creme (translation: a cream heart) with ­raspberries.   Problem solved!    P.S. A valentine is not required to make this, be your own valentine and enjoy!

Click “read more” for the recipes.
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Dessert Recipes

Gingerbread Affogato

In Italian, affogato literally means “drowned”. In the culinary world, an affogato refers to a desert topped with espresso, which may be ice cream, but is typically either vanilla bean or bitter chocolate gelato. Originally from Milan, this warm and cold treat is basically an ice cream sundae for adults. Giada makes a unique gingerbread flavored affogato in this video, perfect for a Christmas Eve dessert. And you may be pleased with the espresso buzz as you wrap presents late into the night!

Here is the recipe courtesy of The Food Network:
Syrup:

* 1 cup water
* 1 1/2 cups sugar
* 1-inch piece fresh ginger, thinly sliced
* 2 cinnamon sticks
* 3 whole cloves

Espresso: (We admit to being true coffee snobs, and strongly recommend making espresso the traditional way, instead of instant.)

* 1/2 cup boiling water
* 1 tablespoon instant espresso powder
* 1 to 2 tablespoons hazelnut liqueur (recommended: Frangelico), optional
* 1 pint vanilla gelato or ice cream

Directions

For the syrup: In a small saucepan, combine the water, sugar, ginger, cinnamon, and cloves over medium heat. Bring to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool, about 20 minutes. Remove the ginger, cinnamon, and cloves and discard.

Espresso: In a 1 cup glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved.

Scoop the gelato into 4 dessert bowls or glasses. Pour 1/4 cup of the syrup and 2 tablespoons espresso over each. Serve immediately.

Dessert Recipes

Crème brûlée, overrated?

Overrated, too popular, too trendy, so over. Such are the harsh words brought up by creme brulee, or crème brûlée properly written in French.

Au contraire says Savory Tv! Besides the fact that we are hopeless romantics and love this creme brulee screenshot from the film Amelie , here are our reasons:

creme brulee

Creme brulee is a classic, perfect, delicious french dessert. So classic, in fact, that it dates back to the year 1691, when the recipe was first displayed in the cookbook by François Massialot. François was a talented Parisian chef who cooked for several members of the French royal circle. Translated to “burnt cream” in French, creme brulee’s rich vanilla custard contrasts beautifully with it’s crispy caramelized topping, making it a perfect ending for your meal. And here’s the best part, you now have an excuse to buy a Crème Brûlée Torch!

Choose a classic recipe such as this one from Canadian Chef Michael Smith, or mix it up with a creative version using butternut squash as shown in this video and recipe by our friend Chef John Mitzewich. Either way your friends will adore you. As they should.

Caramel Crème Brûlée
Chef Michael Smith

* 1 cup plus 6 tbsp of sugar
* 1/2 cup of water
* 2 cups of milk
* 1 cup of 35% whipping cream
* 1 tablespoon vanilla
* pinch of salt
* 8 egg yolks

1. Preheat oven to 325 degrees.
2. Make a caramel with 1 cup of sugar and the water by placing them in a large saucepot and bringing to a boil without stirring. The sugar will dissolve and begin to bubble. Let it boil for about 5 minutes, watching carefully as the water boils off and it begins to turn yellow. Gently swirl until the sugar turns an even golden. Take it off of the heat before it gets brown. Quickly pour the milk and cream into the caramel along with the vanilla and salt and whisk until incorporated.
3. Whisk eggs and then slowly pour the caramel mixture into them, a little at a time, whisking constantly.
4. Pour into 6 ramekins or crème brulee dishes and bake in a hot water bath in the oven for 30 minutes, or until edges are set and centre is slightly jiggly.
5. Just prior to serving, sprinkle with the remaining sugar and caramelize with a blowtorch.