LilliPop Girl

Tag: Holiday

  • Chocolate hazelnut biscotti

    Chocolate hazelnut biscotti

    In the holiday season, I love to make cookies to offer as a gift or to eat after cross-country skiing. I wanted to make biscotti for a long time and I found the inspiration of the recipe on the new yorker site smittenkitchen, adapted from a recipe from the New York Time. These biscotti are very rich in cocoa,  crisp and do not contain added fat!

    Makes about 50-60 biscotti

    Ingredients:

    • 2 cups unbleached flour
    • 1/2 cup hazelnuts
    • 1/2 cup Dutch-style cocoa powder
    • Pinch of salt
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon vanilla extract
    • 4 eggs
    • 3/4 cups sugar

    Directions: 

    1. Preheat oven to 350 ° F
    2. If your hazelnuts are raw, toast them in the oven on baking sheet about 10-15 minutes, stay closely to avoid burning them.
    3. In a bowl, combine flour, cocoa, salt, baking powder and baking soda.
    4. In another bowl, beat the eggs lightly, then remove 2 tablespoons and keep for later. With the electric mixer, beat the remaining eggs with the sugar and vanilla until they are mixed. Stir in flour mixture with a spoon.
    5. Divide the dough in half and place one portion on a well-floured work surface. With hands, spread the dough into a rectangle shape. Spread half the hazelnuts on the dough and squeeze them into the surface. Fold the dough in half and squeeze well. Spread over a baking sheet covered with parchment paper. Repeat with the remaining dough. Brush the tops with reserved egg.
    6. Put in the oven and cook about 20 minutes, until firm to the touch. Let cool for five minutes and cut into half-inch (1-2 cm) thick slices. Turn the biscotti on their cut sides and put them back in the oven for another 15 to 20 minutes, until they are crisp and dry. Allow to cool completely before serving.
  • Lemon Curb small Pavlova

    Lemon Curb small Pavlova

    I can not resist a meringue, I was delighted to find the Pavlova in a recipe book, a meringue-based dessert popular in New Zealand. The original version is about the size of a cake, here I made individual servings for 6-8 people. The meringue can be covered with whipped cream, chocolate, lemon curb, just fruits, or according to your wishes at the time.

    Ingredients:

    • 2 egg whites
    • 1 pinch of salt
    • 1/2 cup sugar
    • 1 teaspoon cornstarch
    • 1 teaspoon white vinegar, raspberry or lemon juice
    • 1 teaspoon vanilla extract (optional as it will have a slight cream color)

    Directions:

    1. Preheat oven to 300 F
    2. Whisk the egg whites and salt at low speed and gradually increase. When the whites are almost mounted at about three-quarters, begin adding the sugar gradually.
    3. Continue whisking until the meringue is very shiny, smooth and thick.
    4. Add vinegar or lemon juice, cornstarch and vanilla extract. Mix gently with a large spatula  or a whip.
    5.  On a baking sheet covered with parchment paper or a sheet of silicone, gently spread meringue in a circle, making edge of meringue slightly higher than center.
    6. Lower the oven temperature to 250 F and bake one hour. After cooking, turn off the oven and leave the meringue to cool in the oven with the door open to prevent it from cracking and collapsing.
    7. Once the meringue has cooled, cover with lemon curb and berries.
  • Deviled Quail Eggs

    Deviled Quail Eggs

    oeufs-cailles farcis

    If you are patient, here is a nice recipe to serve as an appetizer for a special occasion.

    Ingredients:

    • Quail eggs
    • 2 tablespoons Mayonnaise
    • Salt and pepper
    • fresh chives

    Directions:

    1. Cook the quail eggs in a saucepan of boiling water for 4 minutes, drain, cool in cold water and peel the eggs.
    2. Carefully cut in lengthwise the quail eggs in half and remove the yolk of each egg.
    3. In a bowl, mix the yolks with the mayonnaise, salt, pepper and finely chopped chives.
    4. Using a pastry bag or a small spoon, fill the egg halves with the mixture, cool at least 30 minutes and serve.
  • Foie Gras Creme Brulee

    Foie Gras Creme Brulee

    creme-brule-foie-gras

    An exquisite entree, so creamy that it could be served as a dessert. This variation of traditional foie gras torchon or foie gras poêlé will convince you to make it your new classic.

    Serving: 6 people

    Ingredients:

    • 100 g of fresh foie gras au torchon cooked or semi-cooked
    • 80 g cream
    • 3 egg yolks
    • 1 tablespoon of sweet white wine, Sauternes or other (optional)
    • Salt and pepper
    • 2 tablespoons brown sugar, brown sugar or maple sugar
    • Slices of grilled brioche bread or gingerbread to accompany

    Directions:

    1. Preheat oven to 200 ° F.
    2. Cut the foie gras into small cubes. Mix it in the food processor with the cream,  egg yolk, Sauternes (optional), salt and pepper until reaching a smooth texture (about 1 minute), but not foam.
    3. Pour into ramekins size no. 8 of 8 cm in diameter. Then place the ramekins in a baking pan and pour 1 inch of warm water for cooking in a bain-marie.
    4. Bake for about 10 minutes.
    5. Refrigerate at least 2 hours, preferably overnight.
    6. Sprinkle with sugar (brown, white or maple), then grill with a torch or under the grill a few seconds.

    bruler-creme foie gras