Caramel & coffee-infused crème brulee

Caramel & coffee-infused crème brulee

Caramel & coffee-infused crème brulee

Ingredients:

For the Coffee:

1/2 cup whipping cream
2 teaspoons dark-roast coffee grounds (I use Folgers Dark Roast)

For the Custard:

6 egg yolks
1/3 cup sugar
1/8 teaspoon salt
1 1/2 cups whipping cream
1/3 cup caramel sauce
Boiled water
4 teaspoons raw sugar

 

Preparation:

For the Coffee:

In a small saucepan pour in the whipping cream and the coffee; bring to a simmer and remove from heat. Cover and let steep for about 30 minutes.

For the Custard:

Preheat oven to 325.
In a large bowl whisk the yolks, sugar, and salt until well blended; set aside.
Pour the caramel sauce in a separate bowl and add in 1 1/2 cups of whipping cream.
Strain the coffee-infused cream into the caramel cream; throw away the coffee grounds.
Slowly whisk the cream mixture into the egg mixture. Whisk until well combined.
Arrange 4 (6 oz.) ramekins in a roasting pan.
Divide the cream mixture among all the ramekins.
Pour enough boiled water (about 5 to 6 cups) to the roasting pan to come halfway up the sides of the ramekins.
Bake for 1 hour and 10 minutes.
When done, put the ramekins into the refrigerator for 40 minutes.
Preheat the broiler.
Take out the ramekins and sprinkle the top of each custard with a teaspoon of raw sugar.
Put the ramekins on a baking sheet and broil for 2 minutes, or until the sugar is melted and browned.
Refrigerate for at least 3 hours before serving.
Serve cold.

 

Puffball piccata

Puffball piccata

Puffball piccata

Ingredients:

about 10 puffball filets
1/2 c. flour
1/2 tsp salt
1/4 tsp ground black pepper
3 T olive oil
3 T butter
2 T minced sweet onion
1/2 c. white wine
3/4 c. vegetable broth
3 T capers
2 T lemon juice
3 T chopped parsley
lemon slices

 

Preparation:

1. You need to moisten the puffball filets, I used a water bottle to spray them lightly.
2. Mix the flour with the salt and pepper in a flat dish. Dredge the moistened puffball filets in the flour to coat.
3. Heat the oil in a sautée pan until hot, then add the butter. Quickly fry the filets in the hot fat until lightly browned, about 2 minutes on each side. Place the cooked puffball filets on a covered platter.
4. Using the leftover hot oil and butter in the pan, sautée the minced onion until translucent. Add the white wine and simmer until reduced by half.
5. Add the vegetable broth, capers, and lemon juice and continue to simmer until the sauce thickens slightly. Remove from the heat and adjust the salt and acidity with lemon juice if needed. Add the chopped parsley and pour the sauce over the reserved puffball filets.

Deviled eggs

Deviled eggs

Deviled eggs

Ingredients:

10 hard boiled eggs.
1/4 cup mayonnaise.
1/4 cup neufchatel cheese.
2 tbsp sweet relish.
Dash of black pepper powder.
Dash salt.

 

Preparation:

Cut eggs in half. Remove yolks, blend together with cheese, mayo, relish, pepper, salt until well blended. Refill whites and serve.

"ENJOY COOKING AND EATING"