tag:blogger.com,1999:blog-33914493971127437372024-03-12T20:31:18.639-07:00Step by Step GourmetRohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-3391449397112743737.post-11361017034845155342013-07-15T16:13:00.001-07:002013-10-19T08:32:50.201-07:00Lemon Meringue with Shortbread Crust<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7BEQVWlWRbBnxEOxJSG4TKCIcI0S4-9Z6BMXA_ePNXI9gyFZGh8U1a4xcw72tlUDnMChFABAdopx2E3wX2uyEZ0sLsRAYjXTz93mV2uvIk0DnONnC9-ZSTZznsXy4gWCI9i3ed3Ud2cC/s1600/Meringue+-+2.2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7BEQVWlWRbBnxEOxJSG4TKCIcI0S4-9Z6BMXA_ePNXI9gyFZGh8U1a4xcw72tlUDnMChFABAdopx2E3wX2uyEZ0sLsRAYjXTz93mV2uvIk0DnONnC9-ZSTZznsXy4gWCI9i3ed3Ud2cC/s320/Meringue+-+2.2.JPG" width="320" /></a><br />
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This is by far the best lemon meringue pie I've ever made or tasted for that matter. I found the original recipe <a href="http://www.flickyourfood.com/2013/01/12/lemon-meringue-pie-recipe" target="_blank">here</a> but substituted my own crust and made a few minor tweaks with the rest of the ingredients. I think the secret to this one is the use of Caster sugar (see below). The recipe below yields one large pie, however I've doubled the recipe each time I've made it because who can eat only one pie.<br />
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<b>HELPFUL HINTS</b><br />
1. In terms of consistency, Caster Sugar is somewhere between granulated and confection sugar. You can make your own by adding granulated sugar to a food processor and pulsing, however I found C&H sells it at any local grocery store, not even a specialized one. And, a large box like the one pictured below (which would make about 4 pies) is under $5.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge4sc54G2eqijI_0k8e8lhHnE7rzGr1xudCIc5N_3hqrfUYX4lgvCA1O5RQiobzXGgapu8BCSawG74wiZIcu8kVUkwNzVOT1D7FfR1uQSqcIjO16IaOh13lirb_KCwCnJdIwJpzxkGmRKd/s1600/IMG_4782.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge4sc54G2eqijI_0k8e8lhHnE7rzGr1xudCIc5N_3hqrfUYX4lgvCA1O5RQiobzXGgapu8BCSawG74wiZIcu8kVUkwNzVOT1D7FfR1uQSqcIjO16IaOh13lirb_KCwCnJdIwJpzxkGmRKd/s320/IMG_4782.JPG" width="213" /></a><br />
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2. Be careful when heating the curd mixture. It becomes thick very quickly around the 14 min mark.<br />
3. It is impossible to over-beat the meringue so feel free to keep it going for upwards of 5 minutes to ensure that it doesn't lost it's firmness once you start the blow torch.<br />
4. Feel free to make the crust and fill it with the curd then refrigerate up to a day before, however don't make the meringue until at most a few hours before serving, then refrigerate until serving.<br />
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<b>INGREDIENTS</b><br />
<u>Shortbread Crust</u><br />
3 oz cream cheese, softened<br />
1/2 cup butter, softened<br />
1 cup all-purpose flour<br />
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<u>Lemon Curd</u><br />
6 Egg Yolks<br />
1 1/2 Cups Caster Sugar<br />
9 Tbs Lemon Juice<br />
Zest of 1 Lemon<br />
1/3 cup butter <br />
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<u>Meringue</u><br />
6 Egg Whites<br />
1 1/3 Cups Caster Sugar<br />
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<b>DIRECTIONS</b><br />
<u>Shortbread Crust</u><br />
1. Preheat oven to 350 F.<br />
2. Blend cream cheese and butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0P0FJWGf56HvygVRq0klrLSI_WBMaPTX8hNBZ51Al9VGGM65l-Eo0MTLISs4TGdxDunneey3U-gAASbjL1laGP-A8lrveELiM9HOFN2Ro9AlWJDY3v6rLgzcbL2BlCSZJaDOIz40YKEM/s1600/IMG_4703.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0P0FJWGf56HvygVRq0klrLSI_WBMaPTX8hNBZ51Al9VGGM65l-Eo0MTLISs4TGdxDunneey3U-gAASbjL1laGP-A8lrveELiM9HOFN2Ro9AlWJDY3v6rLgzcbL2BlCSZJaDOIz40YKEM/s320/IMG_4703.JPG" width="320" /></a><br />
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3. Stir in flour just until blended.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixb0YVTA_rdbP4VLFexxtWQ5WAagv_MWUvxk5gSUXJHKwhB1vlVrvizgkB3m3Drechr6G-qwvDwc0_z5wp2aKkfsuZ-71Z6WY5-Wu-yKHrqkOwTELz7zsZBFg87oZ9-NarE-f5MD8yLMdX/s1600/IMG_4706.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixb0YVTA_rdbP4VLFexxtWQ5WAagv_MWUvxk5gSUXJHKwhB1vlVrvizgkB3m3Drechr6G-qwvDwc0_z5wp2aKkfsuZ-71Z6WY5-Wu-yKHrqkOwTELz7zsZBFg87oZ9-NarE-f5MD8yLMdX/s320/IMG_4706.JPG" width="320" /></a><br />
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4. Chill about 1 hour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgROhjrIUlVjL-Co8lqANV4SNaCGFjvrvwFRcz-NgCDr0njl8l6Wfj8sVn41QKMqJwhZoIPnIxp0AIXQzzHHLM-3Nkv53jvpDWjEy9vTDhGqnKmsW5IdtLJam_GAx3miZnV6lBr1E5fUJFk/s1600/IMG_4713.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgROhjrIUlVjL-Co8lqANV4SNaCGFjvrvwFRcz-NgCDr0njl8l6Wfj8sVn41QKMqJwhZoIPnIxp0AIXQzzHHLM-3Nkv53jvpDWjEy9vTDhGqnKmsW5IdtLJam_GAx3miZnV6lBr1E5fUJFk/s320/IMG_4713.JPG" width="320" /></a><br />
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5. Spread into tart pan and bake for 12-15 minutes until edges are lightly browned.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgee26QOZ9bZWW_vhryFlGHD8oqOM2T0oqZGxG7mbzOGFMMJkU4Pvz-I8JjtCsvYLPk-tvjATg7im1We9sV9kfCu0otD1W9Nm1U6-M-EsYNsL9jUvpFFmaV6lodg9Pa1EstAd5up4FK8jqW/s1600/IMG_4752.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgee26QOZ9bZWW_vhryFlGHD8oqOM2T0oqZGxG7mbzOGFMMJkU4Pvz-I8JjtCsvYLPk-tvjATg7im1We9sV9kfCu0otD1W9Nm1U6-M-EsYNsL9jUvpFFmaV6lodg9Pa1EstAd5up4FK8jqW/s320/IMG_4752.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzc7uAoF2qomIQSt9YdqFTbJEnoFyfnMdIPwnYMwlDVRx2kmF3pd8vlJLzw9c07pKpgLD653iYsB09EixQntHDwbF_Tdx7UB3ncA4MAxo7530tEyO4U9xs1pT9USlWNSvFnT_CHuU2Tlv/s1600/IMG_4759.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzc7uAoF2qomIQSt9YdqFTbJEnoFyfnMdIPwnYMwlDVRx2kmF3pd8vlJLzw9c07pKpgLD653iYsB09EixQntHDwbF_Tdx7UB3ncA4MAxo7530tEyO4U9xs1pT9USlWNSvFnT_CHuU2Tlv/s320/IMG_4759.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnLL-qMVRwurrWJ2g0FZXlSIpYg4EoiqR7Ob7lQhyfdU1ZGZGn6kOirOKXuxeEk6f62rGtAlsdtP48uGNJjbtCP-gOwmoGtKka6GzxdpBG96Vced_E1eesia7aSWtdBVq-xhYq-WXezqDH/s1600/IMG_4769.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnLL-qMVRwurrWJ2g0FZXlSIpYg4EoiqR7Ob7lQhyfdU1ZGZGn6kOirOKXuxeEk6f62rGtAlsdtP48uGNJjbtCP-gOwmoGtKka6GzxdpBG96Vced_E1eesia7aSWtdBVq-xhYq-WXezqDH/s320/IMG_4769.JPG" width="213" /></a><br />
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6. Let cool completely before removing from tart pan.<br />
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<u>Lemon Curd</u><br />
1. On low heat, add sugar and egg yolks to a saucepan and continuously whisk.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEo17af-mfHJRlC9jr1wPGFlco_M3thaJNLTFUm5MHR3qphQYWdzSdI-wyyhzEl9CDsd0mzr7pYWebfMAARGyoYn7oaKjm9esgpUDrrnvNhakV48J7mlvbaJFRcxyWZSpond_f_rtx-35/s1600/IMG_4729.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEo17af-mfHJRlC9jr1wPGFlco_M3thaJNLTFUm5MHR3qphQYWdzSdI-wyyhzEl9CDsd0mzr7pYWebfMAARGyoYn7oaKjm9esgpUDrrnvNhakV48J7mlvbaJFRcxyWZSpond_f_rtx-35/s320/IMG_4729.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQrK3pAO34TButPb-s0Ag1Vr0CJe4qouLqhzgCuFWH3jGK2ePCFnEISYAOFNcfkUdlGE28NzNh4YiZ6eiolrmN8ndCJLbR2jWLWbSUPI3uX541RD3GRl5WM4cPc4LL1BlTQ-kAcHXu4yP/s1600/IMG_4734.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQrK3pAO34TButPb-s0Ag1Vr0CJe4qouLqhzgCuFWH3jGK2ePCFnEISYAOFNcfkUdlGE28NzNh4YiZ6eiolrmN8ndCJLbR2jWLWbSUPI3uX541RD3GRl5WM4cPc4LL1BlTQ-kAcHXu4yP/s320/IMG_4734.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBR0DwYIfSDjFr1NhuxbIrEOdfyVN09G8RH1FHTfrMlN0QtVS4UDz7aMhriqpJ5LpeQZMc7zvXwBXg_QU8iBHAcEFKZ89CNxac-2xp8ryLxfAA12eDl8Xi6m65KmEbVOgfTVmmPJxLJMQ/s1600/IMG_4736.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBR0DwYIfSDjFr1NhuxbIrEOdfyVN09G8RH1FHTfrMlN0QtVS4UDz7aMhriqpJ5LpeQZMc7zvXwBXg_QU8iBHAcEFKZ89CNxac-2xp8ryLxfAA12eDl8Xi6m65KmEbVOgfTVmmPJxLJMQ/s320/IMG_4736.JPG" width="320" /></a><br />
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2. Once warm, very slowly add the lemon juice, whisking continuously.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCYcEp7ptW8fTTGZ39tAUcRq5OLhQaI8-WvzhUhyphenhyphencRWcXmlFUMxrpR3XAKmBQqKxHYuyclFCCGirmk43VD4YXvqucINp1yR4FXqx4KIS79s_lPuP69SAjjM9pGul627oCoeLTr6RRUly1/s1600/IMG_4746.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCYcEp7ptW8fTTGZ39tAUcRq5OLhQaI8-WvzhUhyphenhyphencRWcXmlFUMxrpR3XAKmBQqKxHYuyclFCCGirmk43VD4YXvqucINp1yR4FXqx4KIS79s_lPuP69SAjjM9pGul627oCoeLTr6RRUly1/s320/IMG_4746.JPG" width="320" /></a><br />
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3. Leave on low heat for 15 minutes until thick, stirring occasionally.<br />
4. Add the butter and rind and mix until combined.<br />
5. Remove from heat and set aside to cool.<br />
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<u>Meringue</u><br />
1. Beat egg whites in a stand mixer on high.<br />
2. Slowly add the sugar 1 tablespoon at a time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS5AZjogxIlpsbiQbEmIgmRvilicct87ID-Grd9Yergik3rpv_ZOXh7AF_BU5ZDlhD3J9zHScij7b_PHROEqolFeDkK8I4mWrMpy3hbR_zaZNyrF36e2Y7i3oQXn_gExrKCKC06QVVmiPv/s1600/IMG_4786.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS5AZjogxIlpsbiQbEmIgmRvilicct87ID-Grd9Yergik3rpv_ZOXh7AF_BU5ZDlhD3J9zHScij7b_PHROEqolFeDkK8I4mWrMpy3hbR_zaZNyrF36e2Y7i3oQXn_gExrKCKC06QVVmiPv/s320/IMG_4786.JPG" width="320" /></a><br />
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3. Beat the mixture until you get stiff peaks.<br />
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<u>Assembly</u><br />
1. Place the lemon curd into the pastry shell.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngXXFUfUsG4nJLOpi0OY1GCA1m8E31assld-ReP-4ILPQ6uW6OznxJoFVAj8bMH5Lgj9MxKzOoL4fB7Ltm05Cqb3PT_oRtdRvewqVN16vfOBkdRJlGUZJQfEANLTxD3L8aYSG84sMGu2w/s1600/IMG_4771.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngXXFUfUsG4nJLOpi0OY1GCA1m8E31assld-ReP-4ILPQ6uW6OznxJoFVAj8bMH5Lgj9MxKzOoL4fB7Ltm05Cqb3PT_oRtdRvewqVN16vfOBkdRJlGUZJQfEANLTxD3L8aYSG84sMGu2w/s320/IMG_4771.JPG" width="320" /></a><br />
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2. Dollop the meringue on top of the curd using a fork to either swirl the mixture or to create tall peaks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyrv71lB4oV5TIGATXwshWzD4fSmWv7wBjvpnyCUmIiaKaT_H6_VIZ4JxMsPzKPW7-Pi8MLtKCXedBVt4vodBz2CXiUA4bDiVAekKnPNk-lKfG5gMhi9BYVTZGGMp5wZtlI5Gvh2cRKHDk/s1600/IMG_4794.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyrv71lB4oV5TIGATXwshWzD4fSmWv7wBjvpnyCUmIiaKaT_H6_VIZ4JxMsPzKPW7-Pi8MLtKCXedBVt4vodBz2CXiUA4bDiVAekKnPNk-lKfG5gMhi9BYVTZGGMp5wZtlI5Gvh2cRKHDk/s320/IMG_4794.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIG3ndu-BAVMUUcJ727tOnZllkROybwTpUufCEiVlCWDSnvd3rO_HbMwDMXS3LPWsOXhS14CFOOelcjoORxpSRwCk5agRCxOvrrR1bZdUDsdw7Hk_h4yo7CF_0VRRaDQb1GSBugEHjVqo/s1600/IMG_4798.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIG3ndu-BAVMUUcJ727tOnZllkROybwTpUufCEiVlCWDSnvd3rO_HbMwDMXS3LPWsOXhS14CFOOelcjoORxpSRwCk5agRCxOvrrR1bZdUDsdw7Hk_h4yo7CF_0VRRaDQb1GSBugEHjVqo/s320/IMG_4798.JPG" width="320" /></a><br />
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3. Using a butane torch on the highest setting, use a circular motion to brown the meringue.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisy-1teVNTHNeIMlOMEmscZs-tkfb9Qoe0pQ0IlM9nVDfu9-kQq9Bqbn9UV2Fc6VijhQq72egmIpchDPe6thaKMJxuIMjyKCi3wxW-stxIRR2f83QfS5kWKfCNARePRCC8ztOyUxCXRduQ/s1600/IMG_4801.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisy-1teVNTHNeIMlOMEmscZs-tkfb9Qoe0pQ0IlM9nVDfu9-kQq9Bqbn9UV2Fc6VijhQq72egmIpchDPe6thaKMJxuIMjyKCi3wxW-stxIRR2f83QfS5kWKfCNARePRCC8ztOyUxCXRduQ/s320/IMG_4801.JPG" width="320" /></a><br />
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<br />Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com8tag:blogger.com,1999:blog-3391449397112743737.post-75209750873959441222013-06-20T20:52:00.001-07:002013-06-20T20:52:55.775-07:00Crostini Trio<div>
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"Crostini" in Italian literally means "little crusts" or "little toasts." The idea for these three crostini recipes comes from <a href="http://pinchandswirl.com/2012/12/impromptu-crostini/#" target="_blank">this website</a>. I made slight variations to one, using orange marmalade instead of fig jam and Romano instead of Pecorino cheese. These are great appetizers and are very easy to make. I really like the idea of making all three as the tastes are so varied and unique, yet they really compliment each other. And the best part, you can make as many as you want! I usually do at least 36 at a time. Enjoy!</div>
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<b>INGREDIENTS</b></div>
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Baguette, cut into 1/2" pieces</div>
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Olive Oil</div>
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Cherry Jam</div>
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Brie</div>
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Arugula</div>
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Orange Marmalade</div>
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Fuji Apple Slices</div>
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Romano</div>
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Blue Cheese Crumbles</div>
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Pecan Pieces</div>
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Honey</div>
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<b>DIRECTIONS</b></div>
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1. Place baguette pieces on cookie sheet.</div>
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2. Drizzle with olive oil.</div>
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3. Bake at 375 degrees for 15 minutes or until lightly browned.</div>
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4. Place blue cheese crumbles and pecans on 1/3 of the pieces, then place back in the oven to broil for an additional minute.</div>
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5. Before serving, drizzle honey on those pieces.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1En1F0BynmPmbC1lXmQNLIcKovJBj6wXn0s6GAUXPo7eUfkWuODd6Dvs0QLnVJMcii9gw1w_9DOqgXbUVAWHKuFbMV6Wb2vuan5I_dj2O4qKqS47AjFl7O8Oj4I49pwz6Jaqu3VOAQS6R/s1600/Honey+1.1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1En1F0BynmPmbC1lXmQNLIcKovJBj6wXn0s6GAUXPo7eUfkWuODd6Dvs0QLnVJMcii9gw1w_9DOqgXbUVAWHKuFbMV6Wb2vuan5I_dj2O4qKqS47AjFl7O8Oj4I49pwz6Jaqu3VOAQS6R/s320/Honey+1.1.JPG" width="320" /></a></div>
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6. On another 1/3 of the pieces, add cherry jam, brie and a piece of arugula.</div>
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7. On the last 1/3 of the pieces, add marmalade, apple slices and romano.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4jvVCw0FHx_YrfeU8wIdGgNoGrUxRVivVK9uUTbWQKMmhQRlWkeYexvURrCYtoFGSL8ons_HqzQzad81o2w-2ISnhrgUQE1VECJcClIrh4JjvoACSO2T6Gbta_x4GKTaVojNxEbms2hv/s1600/Apples+1.1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4jvVCw0FHx_YrfeU8wIdGgNoGrUxRVivVK9uUTbWQKMmhQRlWkeYexvURrCYtoFGSL8ons_HqzQzad81o2w-2ISnhrgUQE1VECJcClIrh4JjvoACSO2T6Gbta_x4GKTaVojNxEbms2hv/s320/Apples+1.1.JPG" width="320" /></a></div>
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8. Serve immediately.</div>
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Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com1tag:blogger.com,1999:blog-3391449397112743737.post-41937136765221656342013-05-01T18:24:00.000-07:002013-05-15T04:57:16.070-07:00Atlantic Beach Pie<div class="separator" style="clear: both; text-align: center;">
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Crunchy, buttery, smooth, sweet, salty, citrusy. I have no idea how else to explain this amazing pie. While visiting my friends Jason and Kelly Wescott in Seattle recently, Jason made this dessert that he had heard about on NPR called Atlantic Beach Pie which comes from Bill Smith's <a href="http://www.crookscorner.com/" target="_blank">Crook's Corner</a> restaurant in Chapel Hill, North Carolina. It starts with a saltine cracker crust topped with a sweetened condensed milk, egg yolk and lemon juice mixture and then crowned with slightly sweetened whipped cream and sprinkled coarse sea salt. I promised myself I would make it when I returned home and I have now done so, twice. Somehow all these combinations of textures and tastes makes this a dessert you will crave, again and again. The recipe below yields one pie, about 6-8 servings.</div>
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<b>HELPFUL HINTS</b></div>
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1. You may think that you've made too much crust. Abandon the thought. You'll want all that crunchy saltiness at the end. Just pack it in.</div>
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2. The dessert can rest in the refrigerator overnight and it tastes delicious the next day. I wouldn't keep it longer than that.</div>
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<b>INGREDIENTS<o:p></o:p></b></div>
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<u>Crust<o:p></o:p></u></div>
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1 1/2 sleeves of saltine crackers<o:p></o:p></div>
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1/3 to 1/2 cup softened unsalted butter<o:p></o:p></div>
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3 Tbs sugar<o:p></o:p></div>
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<u>Filling<o:p></o:p></u></div>
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1 can (14 ounces) sweetened condensed milk<o:p></o:p></div>
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4 egg yolks<o:p></o:p></div>
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1/2 cup lemon or lime juice or a combination of the two<o:p></o:p></div>
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Fresh whipped cream and coarse sea salt for garnish<o:p></o:p></div>
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<b>DIRECTIONS<o:p></o:p></b></div>
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1. Preheat oven to 350 degrees.<o:p></o:p></div>
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2. Crush the crackers finely, but not to dust with a food
processor or your hands. <o:p></o:p></div>
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3. Add the sugar.<o:p></o:p></div>
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4. Knead in the butter until the crumbs hold together like
dough. <o:p></o:p></div>
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5. Press into an 8 inch pie pan. <o:p></o:p></div>
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6. Chill for 15 minutes, then bake for 18 minutes or until
the crust colors a little.<o:p></o:p></div>
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7. While the crust is cooling, beat the egg yolks into the
milk, then beat in the citrus juice until completely combined. <o:p></o:p></div>
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8. Pour into the shell and bake for 16 minutes until the
filling has set.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZ5ou9B65wqVfl5IRnjz7UhOmzateSX8IMJsMTaBf5m3ns7Wyh-v-41UpuVwdYviJOv6eG9fW-aG4glF_tFhW5Gnvga5PrIrHM8vAiwFR42Fx2w4aFmXS5MSHrlqtOxGDbBa_kWbOBQTW/s1600/IMG_3778.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZ5ou9B65wqVfl5IRnjz7UhOmzateSX8IMJsMTaBf5m3ns7Wyh-v-41UpuVwdYviJOv6eG9fW-aG4glF_tFhW5Gnvga5PrIrHM8vAiwFR42Fx2w4aFmXS5MSHrlqtOxGDbBa_kWbOBQTW/s320/IMG_3778.JPG" width="320" /></a></div>
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9. Cool out of the oven for 15 minutes then place in
refrigerator for 2-3 hours.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00pAhVWoP0dJLDetrrTnZ8kzPU6CB3P9fKFo6C75HNEQOf6Kl-7Z9T7QCxuDF6Al8-o41Q6mpkEkyNwhr2-NiHW3nRA2efk0fEC9vcxwFmWDLVS3_8WVHH_6SQOcyS0EXxRKZqu_7skOJ/s1600/IMG_3787.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00pAhVWoP0dJLDetrrTnZ8kzPU6CB3P9fKFo6C75HNEQOf6Kl-7Z9T7QCxuDF6Al8-o41Q6mpkEkyNwhr2-NiHW3nRA2efk0fEC9vcxwFmWDLVS3_8WVHH_6SQOcyS0EXxRKZqu_7skOJ/s320/IMG_3787.JPG" width="320" /></a></div>
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10. Serve with fresh whipped cream and a sprinkling of sea
salt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBAmwiCcOiijysRnhpXWCDBBbp2tevmo_ao1sXUWC56-kgSjbtrMe6pZPvh7ZXHNqTj2BYL4L0-KMhXlg5YuFJg3whP8JaBf4y7nz99U_Ww8U6-fb7Ds4DnXxL_YTDKqqpDiGtn8onMes/s1600/Final+8.3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBAmwiCcOiijysRnhpXWCDBBbp2tevmo_ao1sXUWC56-kgSjbtrMe6pZPvh7ZXHNqTj2BYL4L0-KMhXlg5YuFJg3whP8JaBf4y7nz99U_Ww8U6-fb7Ds4DnXxL_YTDKqqpDiGtn8onMes/s320/Final+8.3.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdZAWW8ZdJ4rFyOs3BRmktJXtzBaBcKSHb-WRQxCOmA_NuwdeC9jWtmJmnv_iV4mLFhruMJTKALtxHrV4wkzuzjmPuHQ-tFvn5c_pIvmlfhDMyG5l_ZNuDnAq35pbEDHI5aUzRGVRRmNY/s1600/Final+1.3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com1tag:blogger.com,1999:blog-3391449397112743737.post-73367091860243513862013-03-02T20:06:00.001-07:002013-03-02T20:33:03.511-07:00Sachertorte<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQ75m9urDZ51VegKxfVVkYJADbOFhYNJ1_0OQLSuy9ngnYB9v1q7ltRe_meVR-Z3VvrQGYJTjqS_tiUDRuhenj01jwfi2XHi94yw-kCHWcX6RAtZloU_l44C_XBVqZ1542HXmvqp3w5Dq/s1600/4.0.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQ75m9urDZ51VegKxfVVkYJADbOFhYNJ1_0OQLSuy9ngnYB9v1q7ltRe_meVR-Z3VvrQGYJTjqS_tiUDRuhenj01jwfi2XHi94yw-kCHWcX6RAtZloU_l44C_XBVqZ1542HXmvqp3w5Dq/s320/4.0.JPG" width="320" /></a><br />
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The legendary Sachertorte was invented in the 19th century by the Viennese chef Franz Sacher. The cake became famous when his son opened the luxury Hotel Sacher and this cake was served. A sachertorte is a dark, dense cake which does not use leavening, relying instead on finely ground almonds and whipped egg whites for its lightness. The cake is traditionally glazed with both an apricot jam glaze and a smooth chocolate glaze that gives it it's characteristic shine. I grew up eating European treats and cakes and I vaguely remember eating this, perhaps when we visited Austria when I was in 5th grade. This recipe is adapted from the <a href="http://www.williams-sonoma.com/products/essentials-of-baking-cookbook-revised-edition/?pkey=e%7Cessentials%2Bof%2Bbaking%7C2%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-" target="_blank">Williams-Sonoma "Essentials of Baking" Book</a> that I got for Christmas. It has become one of my favorites. The recipe below yields one large cake, serving approximately 12. Enjoy!<br />
<br />
<b>HELPFUL HINTS</b><br />
1. The cake tastes even better the following day as the flavors set, so I always make this a day ahead and let it sit overnight.<br />
2. I learned a wonderful cutting technique which uses toothpicks and a ruler. Simply use the toothpicks to mark halfway up the cake all around and let those be your guide when cutting.<br />
3. When spreading the chocolate glaze, keep the cake on the rack and move everything around in a circular motion. This will help the glaze to coat the sides evenly while retaining a shiny top.<br />
<br />
<b>INGREDIENTS</b><br />
<u>Cake</u><br />
6 oz semisweet chocolate, chopped<br />
3/4 cup all-purpose flour<br />
1/4 tsp salt<br />
1/2 cup finely ground blanched almonds<br />
6 large eggs, separated<br />
1/2 tsp cream of tartar<br />
3/4 cup sugar<br />
1/2 cup unsalted butter<br />
1 tsp vanilla extract<br />
<br />
<u>Apricot Glaze</u><br />
1 cup apricot jam<br />
2 Tbs water<br />
<br />
<u>Chocolate Glaze</u><br />
12 oz semisweet chocolate, chopped<br />
1 cup unsalted butter<br />
2 Tbs corn syrup<br />
<br />
<b>DIRECTIONS</b><br />
<u>Cake</u><br />
1. Preheat oven to 325F.<br />
2. Butter an 8 inch springform pan, then line the bottom with parchment paper cut to fit.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKE6AYsqZtBQ7ISd1p4FM02tQwyIMyrdsqpZ5zH7ka5HXmJDjhMS6ZZXZc6geyMcZNXAgsdIdomh9n0VWzqSl5XYoENbXad7mKH15QQ5ZL71rQF4uJP9Uww3CzK67ZQFme2j6N5XvlWjpd/s1600/2+-+Pan+Ready.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKE6AYsqZtBQ7ISd1p4FM02tQwyIMyrdsqpZ5zH7ka5HXmJDjhMS6ZZXZc6geyMcZNXAgsdIdomh9n0VWzqSl5XYoENbXad7mKH15QQ5ZL71rQF4uJP9Uww3CzK67ZQFme2j6N5XvlWjpd/s320/2+-+Pan+Ready.JPG" width="320" /></a><br />
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3. Place the chocolate in the top of a double broiler over barely simmering water.<br />
4. Heat, stirring often, until the chocolate melts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25Q9fEL2lJZUKxBIGZgOHihuzNmZaIvBWMQqC-ZdYz1HFaFZe4RxnIVU6V8ziWlbtQ9RjAhhR0I8V3euPxu5DLRa_3j3dCQ7pPcQOHiha0eRetdacq7OWs8lHmXdsoPjQ-63kfyt8VzTH/s1600/1+-+Melting+Choc.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25Q9fEL2lJZUKxBIGZgOHihuzNmZaIvBWMQqC-ZdYz1HFaFZe4RxnIVU6V8ziWlbtQ9RjAhhR0I8V3euPxu5DLRa_3j3dCQ7pPcQOHiha0eRetdacq7OWs8lHmXdsoPjQ-63kfyt8VzTH/s320/1+-+Melting+Choc.JPG" width="320" /></a><br />
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5. Remove and set aside to cool slightly.<br />
6. Stir together the flour and salt into a bowl, then stir in the ground almonds. Set aside.<br />
7. In the bowl of a stand mixer, combine the egg whites and cream of tartar.<br />
8. Using the whip attachment, beat on medium speed until the cream of tartar dissolves and the whites begin to thicken.<br />
9. Increase the speed to medium-high and beat just until soft peaks form.<br />
10. Slowly add 1/4 cup sugar and continue to beat until stiff, shiny peaks form.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1fl7ZJ2YavJ5thmF-ixnvUKHwJrIaAz84iAoOqt-O37gfZYXyW8uAVdHZl-LgbWS0QN0YXTIRuWJhoGxPZg9mqi28ODZPIkipxofcaeHV0JGIbQ-9jVa141IbzKJiy01CxCS50vZA-n5/s1600/3+-+Soft+Eggs.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1fl7ZJ2YavJ5thmF-ixnvUKHwJrIaAz84iAoOqt-O37gfZYXyW8uAVdHZl-LgbWS0QN0YXTIRuWJhoGxPZg9mqi28ODZPIkipxofcaeHV0JGIbQ-9jVa141IbzKJiy01CxCS50vZA-n5/s320/3+-+Soft+Eggs.JPG" width="320" /></a><br />
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11. Transfer beaten eggs to a clean bowl.<br />
12. In bowl of clean stand mixer, combine the butter and 1/2 cup sugar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGqv7LXd70cdIJyAXWv5A6XwB_1TMzXkC6qdeR8bCcnho1A9ezVk5vcttLPqAQ_gchkXtzJ1JZKXc3FOoGQag0R4f5zbYuvDftJIuadc3IEvMS9kPSg-ZPi-2TFg3ppC_9GEs1n92a2s7/s1600/4+-+Cream+Butter.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGqv7LXd70cdIJyAXWv5A6XwB_1TMzXkC6qdeR8bCcnho1A9ezVk5vcttLPqAQ_gchkXtzJ1JZKXc3FOoGQag0R4f5zbYuvDftJIuadc3IEvMS9kPSg-ZPi-2TFg3ppC_9GEs1n92a2s7/s320/4+-+Cream+Butter.JPG" width="320" /></a><br />
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13. Using a wire whisk, beat vigorously until the mixture is light in color and fluffy, about 5 minutes.<br />
14. Whisk in the egg yolks, 2 at a time, beating well after each addition.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2rXACy0GglVkIyVaD4bFTm3ze7K_M2aJEt67rMugzzuZeP1Yaeq0gAhxplTkKsZltRC-sN8xdgzShkWKV8rhfCsDFnuSBqWHi-9uJg1fOcenqCtDcjKh2crwZVPuuSVLcpXl66mXp4In/s1600/5+-+Add+Eggs.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2rXACy0GglVkIyVaD4bFTm3ze7K_M2aJEt67rMugzzuZeP1Yaeq0gAhxplTkKsZltRC-sN8xdgzShkWKV8rhfCsDFnuSBqWHi-9uJg1fOcenqCtDcjKh2crwZVPuuSVLcpXl66mXp4In/s320/5+-+Add+Eggs.JPG" width="320" /></a><br />
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15. Whisk in the chocolate until blended, then whisk in the vanilla.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dLu6PIONUB9xtOBIZZpyrGVXeYrVsJAlr6v5evghY5L_J6bR2Suh3Vq_sX7ScXGc5q4_FWJL94SW7C78-YIl55SzxhMYNXOaouqXzrWl_ElMwHx9oq8ywRa8AUHSgr3Ogg8_EwVj1YaP/s1600/6+-+Add+Choc.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dLu6PIONUB9xtOBIZZpyrGVXeYrVsJAlr6v5evghY5L_J6bR2Suh3Vq_sX7ScXGc5q4_FWJL94SW7C78-YIl55SzxhMYNXOaouqXzrWl_ElMwHx9oq8ywRa8AUHSgr3Ogg8_EwVj1YaP/s320/6+-+Add+Choc.JPG" width="320" /></a><br />
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16. Using a rubber spatula, fold the dry ingredients into the batter.<br />
17. Fold in one half of the egg white mixture, then the remaining egg white mixture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzU8HuoKYgv5W3_s5Ugku_8c3b4KIIic8yase8bgAC_XCPaUbdmQzAVQnp6ivrfm64oX3jBukmQ3E4R-U1qa59G0YNmM3zzIm0q2mb3d8AuwzlgASoTheIgymQtyvWwuDruRZt8y5Brjc/s1600/8+-+Fold+Egg.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzU8HuoKYgv5W3_s5Ugku_8c3b4KIIic8yase8bgAC_XCPaUbdmQzAVQnp6ivrfm64oX3jBukmQ3E4R-U1qa59G0YNmM3zzIm0q2mb3d8AuwzlgASoTheIgymQtyvWwuDruRZt8y5Brjc/s320/8+-+Fold+Egg.JPG" width="320" /></a><br />
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18. Pour into the prepared pan and bake until a toothpick inserted into the center comes out clean, about an hour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_SLiqdvxC23LlcXObBD0UcGWgstnSA6mv3NcLrK2uTL7O92fafIDYNm8AYj9mjmGoQPP39Xl7NvPWdyribrO-EfIL-ZM6JdgnZKQbPAoskcBN_xtbWG9oqM02ecExP9z62GMWCgXTA5En/s1600/9+-+Ready+for+Oven.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_SLiqdvxC23LlcXObBD0UcGWgstnSA6mv3NcLrK2uTL7O92fafIDYNm8AYj9mjmGoQPP39Xl7NvPWdyribrO-EfIL-ZM6JdgnZKQbPAoskcBN_xtbWG9oqM02ecExP9z62GMWCgXTA5En/s320/9+-+Ready+for+Oven.JPG" width="320" /></a><br />
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19. Immediately run a small, thin knife around the inside of the pan to loosen the cake., then let the cake cool in the pan on a wire rack for 15 minutes.<br />
20. Release pan sides then carefully remove the pan bottom and parchment.<br />
21. Return the cake to the rack and cool completely.<br />
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<u>Apricot Glaze</u><br />
1. In small saucepan over medium heat, combine jam and water and heat until jam melts.<br />
2. Remove from heat and press though a fine-mesh sieve into a small bowl, then set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SZF3pHBU4gp6y4NWsr3P2N2sVCA0GbjkOIQyDlUJH6k-qr6HT3fUKIVWh7t40QMBr1PZnMiS98fMSC3cO4dmLjKK6p90QuFYYQixEMr9l7Eynp-F3neQRImXFbCImRSicHTm45rQ_FiK/s1600/12+-+Jam.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SZF3pHBU4gp6y4NWsr3P2N2sVCA0GbjkOIQyDlUJH6k-qr6HT3fUKIVWh7t40QMBr1PZnMiS98fMSC3cO4dmLjKK6p90QuFYYQixEMr9l7Eynp-F3neQRImXFbCImRSicHTm45rQ_FiK/s320/12+-+Jam.JPG" width="320" /></a><br />
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<u>Chocolate Glaze</u><br />
1. Place chocolate, butter and corn syrup in the top of a double broiler placed over barely simmering water.<br />
2. Heat until the chocolate and butter melt, stirring often.<br />
3. Remove from the heat and pour the glaze through a fine mesh sieve.<br />
4. Cool to 92F before using.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt94qiWNKuU9Yur43whupG4GVp1o_9vpAm_KR82hE5X_pyZTfersiASMRvXdYZkwNcR71GoQchOYgT1QmBXSWb6PhEKMj9ezTPDbW2EBG9hA1vGX2JygYry6XRz7JJKSPWMAPlzoHT0_A0/s1600/14+-+Temp+Choc.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt94qiWNKuU9Yur43whupG4GVp1o_9vpAm_KR82hE5X_pyZTfersiASMRvXdYZkwNcR71GoQchOYgT1QmBXSWb6PhEKMj9ezTPDbW2EBG9hA1vGX2JygYry6XRz7JJKSPWMAPlzoHT0_A0/s320/14+-+Temp+Choc.JPG" width="320" /></a><br />
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<u>Assembly</u><br />
1. Cut the cake in half horizontally to form 2 layers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHx2ng_EnnkV1NSSUGtIh9IxbPSrcatJ9CkPgvTZTD_Ot-smbR0bcJiPmeSTPAFR6pRdxht9-Ndv6UVnXAP4IQIbPTergEpNnpoUUR4D-p1jOMCj5sVQOCCE44PwU0Ftbs7_jMMIw5N-Pv/s1600/11+-+Measuring+Cut.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHx2ng_EnnkV1NSSUGtIh9IxbPSrcatJ9CkPgvTZTD_Ot-smbR0bcJiPmeSTPAFR6pRdxht9-Ndv6UVnXAP4IQIbPTergEpNnpoUUR4D-p1jOMCj5sVQOCCE44PwU0Ftbs7_jMMIw5N-Pv/s320/11+-+Measuring+Cut.JPG" width="320" /></a><br />
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2. Using a pastry brush, coat one layer with the apricot glaze.<br />
3. Place the remaining cake layer on top and brush the top and sides of the cake with the remaining apricot glaze.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5TdRjPbSeTiCmKqO6LDy_3toMweybncIRBP9XTfaTTry-dldrBjy1k0gT6CUsLhtRqeJOJQPBGkWC97dE3IKSypaXrmSlEERL29mmP50xE4qXtU16YOsfNEnDDA7KsmzTv3hX-nruL-3/s1600/13+-+Brushing+Jam.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5TdRjPbSeTiCmKqO6LDy_3toMweybncIRBP9XTfaTTry-dldrBjy1k0gT6CUsLhtRqeJOJQPBGkWC97dE3IKSypaXrmSlEERL29mmP50xE4qXtU16YOsfNEnDDA7KsmzTv3hX-nruL-3/s320/13+-+Brushing+Jam.JPG" width="320" /></a><br />
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4. Cover the cake with the chocolate glaze.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxzCqwwFB5D0scxzfYw31xznLr6hoVYO2SpNb6Im9XcgMyUMjX1RrqCI2XPN7r-MauP5q-LbzYuJVtfeLZ4Vhvi-sQE3yHwI1Dzzh-v_Td-13MnmQXxKziI-QWtklxQ-Utwz83N9OP3s9/s1600/15+-+Pouring+On.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxzCqwwFB5D0scxzfYw31xznLr6hoVYO2SpNb6Im9XcgMyUMjX1RrqCI2XPN7r-MauP5q-LbzYuJVtfeLZ4Vhvi-sQE3yHwI1Dzzh-v_Td-13MnmQXxKziI-QWtklxQ-Utwz83N9OP3s9/s320/15+-+Pouring+On.JPG" width="320" /></a><br />
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5. Serve at room temperature.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkNflKBZ_xyxmTINW94o9Sx8IwbSAhYDEx__3vmZXpa34xpcKNoz4if499x419p2bdpd9YBxOmXUJnaTfqfNo_PczmxUDc9E3IDpOxJdy3rblTtO8BPz1GKrADGE_yzdwQdLx3VbqBA5i/s1600/9.1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkNflKBZ_xyxmTINW94o9Sx8IwbSAhYDEx__3vmZXpa34xpcKNoz4if499x419p2bdpd9YBxOmXUJnaTfqfNo_PczmxUDc9E3IDpOxJdy3rblTtO8BPz1GKrADGE_yzdwQdLx3VbqBA5i/s320/9.1.JPG" width="320" /></a>Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com4tag:blogger.com,1999:blog-3391449397112743737.post-61801333157827290802012-11-22T13:00:00.000-07:002012-11-22T13:00:19.220-07:00Layered Truffle Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERQvhhzdqANvUqWnN-xWMZlWx6mSczfrtC3aqaiPfXTecXFfAQVJEF0QO4G6U2_lbu7SBg6nzzMC_uyhzn1I8vnpEC8c9qn4FkaxOaWF46i-D4kxIlTZ7UHyiQvvDrnrQB2Xn0uI4N0QM/s1600/Final+6.2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERQvhhzdqANvUqWnN-xWMZlWx6mSczfrtC3aqaiPfXTecXFfAQVJEF0QO4G6U2_lbu7SBg6nzzMC_uyhzn1I8vnpEC8c9qn4FkaxOaWF46i-D4kxIlTZ7UHyiQvvDrnrQB2Xn0uI4N0QM/s320/Final+6.2.JPG" width="320" /></a><br />
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I first saw a picture of this recipe a few months ago on <a href="http://letthebakingbeginblog.com/2012/10/truffle-cake/">this website</a>. The dessert looked so amazing, as if it had come right out of a pastry shop (which I tend to frequent too frequently). I was a bit hesitant to try it, never having made a sponge cake before but amazingly it turned out great! The cake was very moist, due to the Sponge Syrup and the frosting really is made from the same ingredients as the inside of a chocolate truffle. This recipe tastes great and looks great and yields 6 servings. Enjoy!<br />
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<b>HELPFUL HINTS</b><br />
1. There are some steps that need to be done at least the day before serving, plus it needs to refrigerate for 24 hours so make sure to read through the steps carefully so you don't end up behind.<br />
2. I didn't want to have to mess with a pastry bag so I just used a ziplog bag and cut a small tip in one of the corners.<br />
3. To garnish the dessert with words, simply melt white dipping chocolate in the microwave, place in a ziploc bag with a small tip cut from the corner, then write out the words. Cursive works best as the word stays together.<br />
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<b>INGREDIENTS</b><br />
<u>Frosting</u><br />
7 oz bittersweet dark chocolate chips<br />
2.5 cups heavy cream<br />
<br />
<u>Sponge Cake</u><br />
6 egg yolks<br />
5 egg whites<br />
2/3 cup sugar<br />
1/2 tsp. cream of tartar<br />
3 Tbs hot water<br />
2 Tbs cocoa powder<br />
5 Tbs cake flour<br />
2 Tbs cornstarch<br />
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<u>Sponge Syrup</u><br />
1/2 cup water<br />
1/2 cup sugar<br />
<br />
<u>Dark Chocolate Glaze</u><br />
1 tsp gelatin<br />
1/4 cup heavy cream<br />
5 Tbs sugar<br />
1/4 cup water<br />
1/3 cup unsweetened cocoa powder<br />
<br />
<b>DIRECTIONS</b><br />
<u>Frosting</u><br />
1. In a saucepan, let the cream come to a boil.<br />
2. Pour the cream over the chopped chocolate. Let stand for 1-2 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2h9cFKh5xZEwD9FlS-roXhXOdm5pzRSm9vgng8f0FZIAb1hjBPOZ3ybkwyhYYizT4qZ9zMbNvwSM-3m1z17fDMwcuJB5xN_cJUAFKfgHChObf5fNe3BDS5tXInMnrdEJOlw8D3IiVIt0/s1600/IMG_1110.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2h9cFKh5xZEwD9FlS-roXhXOdm5pzRSm9vgng8f0FZIAb1hjBPOZ3ybkwyhYYizT4qZ9zMbNvwSM-3m1z17fDMwcuJB5xN_cJUAFKfgHChObf5fNe3BDS5tXInMnrdEJOlw8D3IiVIt0/s320/IMG_1110.JPG" width="320" /></a><br />
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3. Mix with whisk, until mixture is thoroughly combined, forming a smooth ganache.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWGqL6nH5uc5AobEbUIkCOSFV2f2cIXZQpZJ-Yxh2QLw6iqnn8IPeOlUzMpbpJ0mNIudHJGX073haQCnEhQJMhsJrMQvdOYWe1DfvHSQr3XewY9_SXNO8KXWj5zUezcxdDM9kkXtDizNe/s1600/IMG_1115.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWGqL6nH5uc5AobEbUIkCOSFV2f2cIXZQpZJ-Yxh2QLw6iqnn8IPeOlUzMpbpJ0mNIudHJGX073haQCnEhQJMhsJrMQvdOYWe1DfvHSQr3XewY9_SXNO8KXWj5zUezcxdDM9kkXtDizNe/s320/IMG_1115.JPG" width="320" /></a><br />
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4. Let cool to room temperature, then refrigerate until cold, preferably overnight.<br />
5. When cold, whip to stiff peaks in a bowl of an electric mixer, starting from the lower setting and working up to the fastest as the cream stiffens. Once whipped, transfer to fridge until ready to use.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrPtpKT2ACnugYxB84kGIXchrC2HJTy5dcmPBP0QtA1EutCwRTjrRWRoDnmK3kovdTTuWa4xSgRbv0umAIOZaNh8DoAxj5zd7z6c7MIRnvuPVtvJgNO3ek29vm2OWuPgt_IO-yFT_PVsr/s1600/IMG_1118.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrPtpKT2ACnugYxB84kGIXchrC2HJTy5dcmPBP0QtA1EutCwRTjrRWRoDnmK3kovdTTuWa4xSgRbv0umAIOZaNh8DoAxj5zd7z6c7MIRnvuPVtvJgNO3ek29vm2OWuPgt_IO-yFT_PVsr/s320/IMG_1118.JPG" width="320" /></a><br />
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<u>Sponge Cake</u><br />
1. Heat oven to 375 F.<br />
2. Line jelly-roll pan with foil and spray with nonstick spray. Set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAICIoZCZXaGUvCmx8QZG-vVISzYUntYQ8juXZMK-hlfX5UwUAgF5bDPldAhknsFOqI4m4irbl7Z6LYZrpqtdlTUGY1Zo_jX6yCqztUFJgU2Ss1Df9TnKPTIzWBnfeddv6nlsNpXaM_6QH/s1600/IMG_1149.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAICIoZCZXaGUvCmx8QZG-vVISzYUntYQ8juXZMK-hlfX5UwUAgF5bDPldAhknsFOqI4m4irbl7Z6LYZrpqtdlTUGY1Zo_jX6yCqztUFJgU2Ss1Df9TnKPTIzWBnfeddv6nlsNpXaM_6QH/s320/IMG_1149.JPG" width="320" /></a><br />
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3. Sieve together cake flour and corn starch. Set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8maPAHqciMYN0NUEqYH4020J9fJ82R128dZvpFa4sX9t8OewsxCHbOu1r0syC0CVTd749fAxDlF_h9yLiyevUdQXVgnjkNVm5kuChf289YCCiL9MM5THcrqcI1YbTzLGIx1mo-FBXi-Vb/s1600/IMG_1120.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8maPAHqciMYN0NUEqYH4020J9fJ82R128dZvpFa4sX9t8OewsxCHbOu1r0syC0CVTd749fAxDlF_h9yLiyevUdQXVgnjkNVm5kuChf289YCCiL9MM5THcrqcI1YbTzLGIx1mo-FBXi-Vb/s320/IMG_1120.JPG" width="320" /></a><br />
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4. In a bowl of a mixer, whip the egg yolks and sugar until doubled in size and pale in color.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6SUZO7uV-NpI4AgzrZ_YwyutxUJ5Ru4U1t2LSMjdhyjsXEaRFNvfCLhH_NbNP4S2XXzifW3f8jkcOanFlr4MmaOBtDPul0cF0mX5RJOjZ_Oezu4xzVsBf70jjLP-qgJ9leXw5p0B6L1d/s1600/IMG_1133.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6SUZO7uV-NpI4AgzrZ_YwyutxUJ5Ru4U1t2LSMjdhyjsXEaRFNvfCLhH_NbNP4S2XXzifW3f8jkcOanFlr4MmaOBtDPul0cF0mX5RJOjZ_Oezu4xzVsBf70jjLP-qgJ9leXw5p0B6L1d/s320/IMG_1133.JPG" width="320" /></a><br />
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5. In a small cup mix the cocoa and hot water.<br />
6. With the mixer still running, add the cocoa mixture into the egg yolk mixture and whip for another 20 seconds, to combine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9SnTWa61AwcqzKssSeWLW44JdHAxtL_1MxpCrP2a0VsFTuRBkhAEVz2C20Oe01nJF9xpNRl2gbLnmg8QWOp_Uuu3JJ9PnVV8ZMBqXABLFrMOFKYYZ2hFQ3cY03qdLJ7YBt4-JfiqB23v/s1600/IMG_1138.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9SnTWa61AwcqzKssSeWLW44JdHAxtL_1MxpCrP2a0VsFTuRBkhAEVz2C20Oe01nJF9xpNRl2gbLnmg8QWOp_Uuu3JJ9PnVV8ZMBqXABLFrMOFKYYZ2hFQ3cY03qdLJ7YBt4-JfiqB23v/s320/IMG_1138.JPG" width="320" /></a><br />
<br />
7. Transfer the egg yolk mixture into a large bowl and thoroughly clean the mixer bowl.<br />
8. In the bowl of a mixer, whip the egg whites with the cream of tartar until soft peaks.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93XU1AlB9qRLt296eAdV98GvMUB9Q3xajkRLxDo5ml8ZYndG2FMPSLXvLfWrdPIJErABkKjF20NS0TwKIdsOCdkr3TASr0t4XeL4C8OrdrZ1rdSJ34wYx4WrD-N0to_4heJxiAsjr5B12/s1600/IMG_1147.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93XU1AlB9qRLt296eAdV98GvMUB9Q3xajkRLxDo5ml8ZYndG2FMPSLXvLfWrdPIJErABkKjF20NS0TwKIdsOCdkr3TASr0t4XeL4C8OrdrZ1rdSJ34wYx4WrD-N0to_4heJxiAsjr5B12/s320/IMG_1147.JPG" width="320" /></a><br />
<br />
9. In 3 additions, add the flour mixture into the egg yolk mixture, folding the flour in, being careful not to deflate the batter.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvbgUhmJcEJsM6s_gOj_HaYj1zDrBZwUKqFCI9qaluhzf7gSXOoE0jDMJ7VpjdU5uSXAIWTB40b9N06T10lDXCYG-L3LyikZa-123Yuz4np8VLMTBaRjJHnbkTs4J2hrxWJ_Q3qSq912q/s1600/IMG_1152.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvbgUhmJcEJsM6s_gOj_HaYj1zDrBZwUKqFCI9qaluhzf7gSXOoE0jDMJ7VpjdU5uSXAIWTB40b9N06T10lDXCYG-L3LyikZa-123Yuz4np8VLMTBaRjJHnbkTs4J2hrxWJ_Q3qSq912q/s320/IMG_1152.JPG" width="320" /></a><br />
<br />
10. In 3 additions, add the the egg whites, also being careful not to deflate the batter.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU245_XPQOfU1L-Ceft-FCiUQYGgd0RBABQWdCYHcvIgNvDM_qTwJBGSw-D07z3B-c1e3e9ikZd9B3wqq1kcORqfto7z9gWX2jF8HyKYEwF3ENpGZpjmWwyOeMPC1JmHjHLOLjm1TzTZ5S/s1600/IMG_1153.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU245_XPQOfU1L-Ceft-FCiUQYGgd0RBABQWdCYHcvIgNvDM_qTwJBGSw-D07z3B-c1e3e9ikZd9B3wqq1kcORqfto7z9gWX2jF8HyKYEwF3ENpGZpjmWwyOeMPC1JmHjHLOLjm1TzTZ5S/s320/IMG_1153.JPG" width="320" /></a><br />
<br />
11. Pour half of the batter into the prepared pan.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGVPT4Gth7MJTXULE2gfy5Fv7Wf1Frh1mqs9t3EvsgDWDjkBUmLuHY4pQH05S5qTbY5Vg-Yt3Z_FY5G8nVTW25SFvqXnv3e-821_ZcuTUqp5NllfHawPGD0xccIlieihGv8hTJJc_bobCz/s1600/IMG_1156.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGVPT4Gth7MJTXULE2gfy5Fv7Wf1Frh1mqs9t3EvsgDWDjkBUmLuHY4pQH05S5qTbY5Vg-Yt3Z_FY5G8nVTW25SFvqXnv3e-821_ZcuTUqp5NllfHawPGD0xccIlieihGv8hTJJc_bobCz/s320/IMG_1156.JPG" width="320" /></a><br />
<br />
12. Bake for 8-9 minutes.<br />
13. Remove the foil with the cake and let cool.<br />
14. Line the pan with foil and spray with non stick spray. Pour the other half of the batter and bake for another 8-9 minutes. Also let cool.<br />
15. Separate the cake from the foil and cut halfway horizontally and vertically. Repeat with the second cake layer.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdBSrm59x7BAuQAdEOcYEM49p3XMlqrZxsxWxibekVmMUtTXupxIOWAMQ4uZL5RGK4Yavgq_RcNTu-UVzveE6MYvpsl2lRuD_l9cccGFKxGWiZHxxmvt06tDBhQ4cosYF5zad7895nY7W/s1600/IMG_1160.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdBSrm59x7BAuQAdEOcYEM49p3XMlqrZxsxWxibekVmMUtTXupxIOWAMQ4uZL5RGK4Yavgq_RcNTu-UVzveE6MYvpsl2lRuD_l9cccGFKxGWiZHxxmvt06tDBhQ4cosYF5zad7895nY7W/s320/IMG_1160.JPG" width="320" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC697fWM2O3cM2QaG4Dr_555pRVFZUjWsiUxNuh69E1JaF4I10VraijtF2012icRfgXIu4suOVdMfd7KnXBUtFyFo1SZx0lAEsBPWhyphenhyphenVxsLcseamyWtZsg9HBlqpttFsC0iq8Vk8h9IGtp/s1600/IMG_1162.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC697fWM2O3cM2QaG4Dr_555pRVFZUjWsiUxNuh69E1JaF4I10VraijtF2012icRfgXIu4suOVdMfd7KnXBUtFyFo1SZx0lAEsBPWhyphenhyphenVxsLcseamyWtZsg9HBlqpttFsC0iq8Vk8h9IGtp/s320/IMG_1162.JPG" width="320" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBoYPPTwdjglv_qiF56cGKu792pQYDKgfj7gq2tfQkE4exgIVl_2x0VsMhg0PXqdxMglAQ5BXCB307vwhUiAJpuOhYOCE6UWfejCdg2dfyHcGxBQsIYRB6thiHK31ACbHkebtigvrK9cf8/s1600/IMG_1170.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBoYPPTwdjglv_qiF56cGKu792pQYDKgfj7gq2tfQkE4exgIVl_2x0VsMhg0PXqdxMglAQ5BXCB307vwhUiAJpuOhYOCE6UWfejCdg2dfyHcGxBQsIYRB6thiHK31ACbHkebtigvrK9cf8/s320/IMG_1170.JPG" width="320" /></a><br />
<br />
<u>Sponge Syrup</u><br />
1. In a small saucepan mix together the water and sugar.<br />
2. Let come to a boil without stirring, then let cool.<br />
<br />
<u>Pre-Assembly</u><br />
1. Put a dab of frosting in the middle of the cake board or serving tray.<br />
2. Place the first cake layer on top.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8AiaJD1gJCLOC6Sc2Rtyxi_KGZEBhwIFWcXn3v0rmuFhIYqQFkpc-6_Gn2V3gdvGk6Iy-IV3tnZEvzKEv2lAoZTi59MTUMLU7dJb5wA9IHi8UPESuKJ1LVM7MdplalUM9OwTuLaZP8CK/s1600/IMG_1172.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8AiaJD1gJCLOC6Sc2Rtyxi_KGZEBhwIFWcXn3v0rmuFhIYqQFkpc-6_Gn2V3gdvGk6Iy-IV3tnZEvzKEv2lAoZTi59MTUMLU7dJb5wA9IHi8UPESuKJ1LVM7MdplalUM9OwTuLaZP8CK/s320/IMG_1172.JPG" width="320" /></a><br />
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3. Cut out 4 strips of foil/parchment paper and place them under the edges of the cake so that they cover the rim of the cake board or the serving tray (makes for easy clean up when you’re done decorating).<br />
4. Using a brush, soak the cake layer with the syrup.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZY8h1tQmbttAJr4hcPfY5NtRpNJzazUZrstt1iLBbJPOdZOATy4s0BJ84Ffv_z6_NnkUevIiL7Jk10xppDs7qnLE04Pjy5WJPIArvD4t_wwqVkGSEQ3oX79F_3j5CzlXx56vl87oxp99J/s1600/IMG_1173.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZY8h1tQmbttAJr4hcPfY5NtRpNJzazUZrstt1iLBbJPOdZOATy4s0BJ84Ffv_z6_NnkUevIiL7Jk10xppDs7qnLE04Pjy5WJPIArvD4t_wwqVkGSEQ3oX79F_3j5CzlXx56vl87oxp99J/s320/IMG_1173.JPG" width="320" /></a><br />
<br />
5. Frost the cake with a thin layer of frosting.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Y56dqvNrMOyKjT_XXZ_kU5VWwJ_09_-gC4aS60zvBNcRO1axd50nCKUeH_VAmu-orBN599DhdgdJclXL05Y2UhuTqzye6hgtatK-x5q26ZifJuSrnoyv7nBuxUturLjFAtgFnU8tedna/s1600/IMG_1175.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Y56dqvNrMOyKjT_XXZ_kU5VWwJ_09_-gC4aS60zvBNcRO1axd50nCKUeH_VAmu-orBN599DhdgdJclXL05Y2UhuTqzye6hgtatK-x5q26ZifJuSrnoyv7nBuxUturLjFAtgFnU8tedna/s320/IMG_1175.JPG" width="320" /></a><br />
<br />
6. Repeat with the rest of the cake layers, covering the last layer with frosting as well and reserving 1 cup of frosting for decorating.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4h6IKyN9bcWYtjB4tzg3Va2_dvq5FWAniwHG-UCmhqTTME1ap3bGvRZVusIQZDjcA2R69R_aMXXkjVgCZ4TDM1wkTh5Q-kzmSE9k3_8dHRm17rp5yaldC43bLjp_EiW4_WiI6z9MppBi/s1600/IMG_1176.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4h6IKyN9bcWYtjB4tzg3Va2_dvq5FWAniwHG-UCmhqTTME1ap3bGvRZVusIQZDjcA2R69R_aMXXkjVgCZ4TDM1wkTh5Q-kzmSE9k3_8dHRm17rp5yaldC43bLjp_EiW4_WiI6z9MppBi/s320/IMG_1176.JPG" width="320" /></a><br />
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7. Remove the foil/parchment paper strips from under the cake.<br />
8. Place in the fridge until the glaze is ready to be poured over the cake top.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgb61G5hZM3IE9FIb8-fAbrn_ZspEYpJJSpYJS_Xjb3yloSAasP6W9l7QDNNIiBMJNIWx2cIjI1dC9V5p9f9In-WYIL_orf5OGPVWCOcQl4-HWDuD4vvt514ss-hp2m8JhILXxR9VxhEw/s1600/IMG_1179.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgb61G5hZM3IE9FIb8-fAbrn_ZspEYpJJSpYJS_Xjb3yloSAasP6W9l7QDNNIiBMJNIWx2cIjI1dC9V5p9f9In-WYIL_orf5OGPVWCOcQl4-HWDuD4vvt514ss-hp2m8JhILXxR9VxhEw/s320/IMG_1179.JPG" width="320" /></a><br />
<br />
<u>Dark Chocolate Glaze</u><br />
1. Mix gelatin with water and let stand for 5 minutes, allowing the gelatin to bloom.<br />
2. Combine the cream, sugar and cocoa in a saucepan and let come to a boil over medium heat.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCNnisTR8uJl6rLlQdmEZG34F4SWedkd4P0qMgUQkX9EJ-ovOyg7Ik8sds7MCEMCWHp9qU4rgOMIl_g3rAQyXxIpK2N63OpCWsm4i047ymtRyP71R2Y_FWmJmUo_Xl4MJkZ9VOlD-nlHy/s1600/IMG_1192.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCNnisTR8uJl6rLlQdmEZG34F4SWedkd4P0qMgUQkX9EJ-ovOyg7Ik8sds7MCEMCWHp9qU4rgOMIl_g3rAQyXxIpK2N63OpCWsm4i047ymtRyP71R2Y_FWmJmUo_Xl4MJkZ9VOlD-nlHy/s320/IMG_1192.JPG" width="320" /></a><br />
<br />
3. Cook for 3 minutes past the boiling point, mixing with the spoon to prevent scorching.<br />
4. Take off the heat, mix in the gelatin and mix thoroughly.<br />
5. Let cool, until the glaze covers the back of the spoon.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRmYk27byOLeN8q1cQklBG-CD6zwr5alWvvjQa4CZ44isUq2XMOBoAxb3HyxdsJnLKOhY2UPBUKAPYPsIKUJhxbWROVv7tfeL-JBq8FEgRsIsqvypiRa2m77hreGSC35q9krWN0XQ2dZH/s1600/IMG_1198.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRmYk27byOLeN8q1cQklBG-CD6zwr5alWvvjQa4CZ44isUq2XMOBoAxb3HyxdsJnLKOhY2UPBUKAPYPsIKUJhxbWROVv7tfeL-JBq8FEgRsIsqvypiRa2m77hreGSC35q9krWN0XQ2dZH/s320/IMG_1198.JPG" width="320" /></a><br />
<br />
6. Pour over the cake top right away, evening it out with a spatula.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPnC6rbgPcZxXQVG18JS33LZdMpuhAhm1T-upcPpGCVcGkqJllofF1l4eEiUvHjWnLnkmJtUSZbWviWFbG163qqriLnfCvleQiZ1D2snh2B-gMUfprXZKF_xMAnxSItL20c-gbFjKz2Ep/s1600/IMG_1201.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPnC6rbgPcZxXQVG18JS33LZdMpuhAhm1T-upcPpGCVcGkqJllofF1l4eEiUvHjWnLnkmJtUSZbWviWFbG163qqriLnfCvleQiZ1D2snh2B-gMUfprXZKF_xMAnxSItL20c-gbFjKz2Ep/s320/IMG_1201.JPG" width="320" /></a><br />
<br />
7. Refrigerate the cake for 24 hours before cutting.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQR2nNJthO9IClU2WSp7i2KWUWjWujRVoNKlW5He9Erj_J28o6zJ_zxGvBTkY6NMQMIHMy8HKsb_DemtPbY22aY-TQw77qLQGD0xsRmV9OIUTF6mc6VmTK_Mm9ELuJ-jZK-3whLK4tP-l/s1600/IMG_1209.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQR2nNJthO9IClU2WSp7i2KWUWjWujRVoNKlW5He9Erj_J28o6zJ_zxGvBTkY6NMQMIHMy8HKsb_DemtPbY22aY-TQw77qLQGD0xsRmV9OIUTF6mc6VmTK_Mm9ELuJ-jZK-3whLK4tP-l/s320/IMG_1209.JPG" width="320" /></a><br />
<br />
<u>Final Assembly</u><br />
1. Using a serrated knife, cut the edges of the cake making them even, wiping the knife after each cut and putting it in hot water before starting on the next cut.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYR7eKXxq3NvPzC8eSwMph_VjPmPwsCAcGOltSiY5MN25gWhBnt-kqQzwN9Vf7fqZB__w34exnHyGv8Zu2Dxo1DbAiV_FZtrZZfdkxD1mCOA_fRnBFC_tvFiCUmU5wVRNjemxscPSuSarD/s1600/IMG_1216.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYR7eKXxq3NvPzC8eSwMph_VjPmPwsCAcGOltSiY5MN25gWhBnt-kqQzwN9Vf7fqZB__w34exnHyGv8Zu2Dxo1DbAiV_FZtrZZfdkxD1mCOA_fRnBFC_tvFiCUmU5wVRNjemxscPSuSarD/s320/IMG_1216.JPG" width="320" /></a><br />
<br />
2. Cut the cake in squares using the above mentioned method.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxOBBZDSqz0yq6eWWqEug1UwYi-zLgYk1rRYtrRg0M1VmsczB_Yd7TJEU-NMLP-fFlu80fNtbhG49w7Cy4tfXR_311yPkrvybaDBYj7ZHOxOoQH-4S5Rw_2OqbNffdu2UXx0tX5a6pkpz/s1600/IMG_1234.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxOBBZDSqz0yq6eWWqEug1UwYi-zLgYk1rRYtrRg0M1VmsczB_Yd7TJEU-NMLP-fFlu80fNtbhG49w7Cy4tfXR_311yPkrvybaDBYj7ZHOxOoQH-4S5Rw_2OqbNffdu2UXx0tX5a6pkpz/s320/IMG_1234.JPG" width="320" /></a><br />
<br />
3. Place the reserved frosting in a pastry bag fitted with a simple round tip (1/3-1/2 wide).<br />
4. Pipe a ‘drop’ of frosting in the corner of each cake square.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYU4UmMrJBgFfkRer5ZJNjwVtD39zrjJ8WyFeTu-p8QAvLBhEPHpz2cHOKtZc0fQBQGx1c_PLoqAPnL32AHJcDPNkI6VL4rqMoWQ_4qRF1FXNMnlei34UBHiev1Yq_0SmnYLXWlgKWQfB/s1600/IMG_1241.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYU4UmMrJBgFfkRer5ZJNjwVtD39zrjJ8WyFeTu-p8QAvLBhEPHpz2cHOKtZc0fQBQGx1c_PLoqAPnL32AHJcDPNkI6VL4rqMoWQ_4qRF1FXNMnlei34UBHiev1Yq_0SmnYLXWlgKWQfB/s320/IMG_1241.JPG" width="320" /></a><br />
<br />
<div class="separator" style="clear: both; text-align: left;">
5. Garnish with white chocolate shapes or lettering if desired.</div>
<div class="separator" style="clear: both; text-align: center;">
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<br />Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com2tag:blogger.com,1999:blog-3391449397112743737.post-77147794119991168362012-10-27T14:58:00.000-07:002012-10-27T14:59:08.946-07:00Cinnamon Rose Bread<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEgrUt0EbHHA9aLIfthyphenhyphenvGeIaXHzHsqfL-4sW9VwqHiYRV-v6aVq2wJrFnoXf7AAlbAi2Ca2zzuDJwAp9Wo39DGYdd60_wvReeneDa29aTpeDcvLjSrqclnRxwN87uAD0VegT2gDoUu94/s1600/Rose+Bread+2.1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEgrUt0EbHHA9aLIfthyphenhyphenvGeIaXHzHsqfL-4sW9VwqHiYRV-v6aVq2wJrFnoXf7AAlbAi2Ca2zzuDJwAp9Wo39DGYdd60_wvReeneDa29aTpeDcvLjSrqclnRxwN87uAD0VegT2gDoUu94/s320/Rose+Bread+2.1.JPG" width="320" /></a><br />
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Our local <a href="http://www.lds.org/?lang=eng">church</a> congregation had a fall activity this weekend and one of the activities was a competition for best chili, bread, salsa and jello. Not having a lot of time, I searched the web for a unique looking bread since bread is my major weakness in the kitchen. I came across <a href="http://www.mydiversekitchen.com/2012/10/russian-rose-bread-russian-braid.html">this recipe</a> for Rose Bread and was so impressed with the presentation that I thought for sure I'd never be able to make it. But, after looking at the instructions, the intimidation factor decreased and I thought I would give it a try. As amazing as this bread looks, what is more amazing is that it is super easy (as evidenced by the fact that I pulled it off). The steps don't take long at all - the time is all in the dough rising and baking. The recipe below yields 6-8 servings.<br />
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<b>HELPFUL HINTS</b><br />
1. Though I used the cinnamon butter filling, there are so many variations online that use other ingredients like Pesto or Nutella or fruit filling.<br />
2. I added the glaze, wanting to give it a nicer shine. It is optional.<br />
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<b>INGREDIENTS</b><br />
<u>Dough</u><br />
4 cups all-purpose flour<br />
1 egg<br />
2 1/4 tsp dry active yeast<br />
2 1/2 tsp sugar<br />
1 tsp salt<br />
1/4 cup canola oil + 1 Tbs<br />
1 tbsp white vinegar<br />
1 1/4 cup warm water<br />
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<u>Filling</u><br />
4 Tbs butter, softened<br />
1/2 cup sugar<br />
2 tsp cinnamon<br />
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<u>Glaze</u><br />
1/4 cup water<br />
1 cup sugar<br />
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<b>DIRECTIONS</b><br />
<u>Dough</u><br />
1. Grease bottom and sides of 10" spring form cake pan<br />
2. Place flour, egg, yeast, sugar, salt and 1/4 cup oil in a bowl and mix until well combined<br />
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3. Add vinegar to warm water, stir, then add to the other ingredients<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2SPHwwGfqBchmk6E6VjT8BPXkl8w3swWn0wEXV1l9QGCUfFqjY6AdEV2nSee9EHEKGS0XHg0nvL1GCfnjOjCN8nWz3zMineH7utzHqZaewQjeJXwC0GkgO1gTL5lLxikgcbvCCRrjk7Q/s1600/Adding+Vinegar.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2SPHwwGfqBchmk6E6VjT8BPXkl8w3swWn0wEXV1l9QGCUfFqjY6AdEV2nSee9EHEKGS0XHg0nvL1GCfnjOjCN8nWz3zMineH7utzHqZaewQjeJXwC0GkgO1gTL5lLxikgcbvCCRrjk7Q/s320/Adding+Vinegar.JPG" width="320" /></a><br />
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4. Knead until elastic and not sticky<br />
5. Place 1 Tbs oil in a bowl, then place dough in the bowl and ensure it is well coated<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipcoMVcyc66sXIhpSVDpKJN7XMsTIUJ3px00QSJTdWFx3MGJTgeekRPagfkWWcoZUnGQ7LagfQKgIWHSJQvPOdFKX7oSth6MARn6Y6XEiXuYTu_0aQ642U6j55xnPk03QoAZ2sRRz3yvCF/s1600/Ball+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipcoMVcyc66sXIhpSVDpKJN7XMsTIUJ3px00QSJTdWFx3MGJTgeekRPagfkWWcoZUnGQ7LagfQKgIWHSJQvPOdFKX7oSth6MARn6Y6XEiXuYTu_0aQ642U6j55xnPk03QoAZ2sRRz3yvCF/s320/Ball+1.JPG" width="320" /></a><br />
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6. Cover for one hour or until nearly doubled<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64oloyLC-GNSmWcCo1XkupcVGR3IIAOXarFRSWj5qfwcfwgwsFwyUNCYHPSKTlsRnQaLJIJL81-OdDKgLRx-jiNADHb8n_efVrBgRsxr9QmAzyxqlEp-t2VBdL9oma1G1BU0tQ8XRRMaB/s1600/Ball+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64oloyLC-GNSmWcCo1XkupcVGR3IIAOXarFRSWj5qfwcfwgwsFwyUNCYHPSKTlsRnQaLJIJL81-OdDKgLRx-jiNADHb8n_efVrBgRsxr9QmAzyxqlEp-t2VBdL9oma1G1BU0tQ8XRRMaB/s320/Ball+2.JPG" width="320" /></a><br />
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7. On a lightly floured surface, carefully roll dough into a large rectangle, about 12" x 24"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFdOl_HWjWl8CF_hWYwZI6q0Vpqj8Nhj6EVSNUQx3OZws8FkYVTit4StDiPVy-nm8nIjr387ZvNtidUDG2-Pg8NvoeIP8myocfqc-vzRos1IcpCM0gUCXDKnsg8rklxY5Uo5NAxW5HU3Cu/s1600/Flat+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFdOl_HWjWl8CF_hWYwZI6q0Vpqj8Nhj6EVSNUQx3OZws8FkYVTit4StDiPVy-nm8nIjr387ZvNtidUDG2-Pg8NvoeIP8myocfqc-vzRos1IcpCM0gUCXDKnsg8rklxY5Uo5NAxW5HU3Cu/s320/Flat+1.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJ-vxQcBOumpSpzdbEua5ct-kz6f7WCXoZOGwDXlrZ2UKpWaofjgMKeOlMhyy70z2NpAwLp96nFoILTKYLaLRjRAVlML4QrWgwHPYLo5tMs92pfwRkIhucHZEKTSs0oJ_4b4FTuIDcQGd/s1600/Flat+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJ-vxQcBOumpSpzdbEua5ct-kz6f7WCXoZOGwDXlrZ2UKpWaofjgMKeOlMhyy70z2NpAwLp96nFoILTKYLaLRjRAVlML4QrWgwHPYLo5tMs92pfwRkIhucHZEKTSs0oJ_4b4FTuIDcQGd/s320/Flat+2.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9CF0CH4TC4WOqn4DA-VN9xcbV7L-qbhW_zw9YA9_FazPjxa9jUwEY4JDLTNAZn9ISBcjnqZb2rq6njdTa7HjKxa-HfduocwyQMT53ftFZTvSCx09ubQ6uV1gIUhy3Ju7wP6hYKBGTEx1/s1600/Spread+Butter.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><br /></a>
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8. Brush butter over entire surface<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9CF0CH4TC4WOqn4DA-VN9xcbV7L-qbhW_zw9YA9_FazPjxa9jUwEY4JDLTNAZn9ISBcjnqZb2rq6njdTa7HjKxa-HfduocwyQMT53ftFZTvSCx09ubQ6uV1gIUhy3Ju7wP6hYKBGTEx1/s1600/Spread+Butter.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9CF0CH4TC4WOqn4DA-VN9xcbV7L-qbhW_zw9YA9_FazPjxa9jUwEY4JDLTNAZn9ISBcjnqZb2rq6njdTa7HjKxa-HfduocwyQMT53ftFZTvSCx09ubQ6uV1gIUhy3Ju7wP6hYKBGTEx1/s320/Spread+Butter.JPG" width="320" /></a><br />
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<u>Filling</u><br />
1. Combine sugar and cinnamon in a small bowl<br />
2. Sprinkle evenly over the butter on the rolled out dough<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6gei016Vs0BzL-IbtTw-otnjPDZD_sPOadgUZtia4_3J0BfRbNLvQlMauz7bS_SChfh8yZZb_uEe1FxQpMPHWCh4AeYNUmKUPG9pcxUXaiPWCMtj-C_xQdLBX6h1FiuOhomr9ruTCpgAU/s1600/Cinnamon+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6gei016Vs0BzL-IbtTw-otnjPDZD_sPOadgUZtia4_3J0BfRbNLvQlMauz7bS_SChfh8yZZb_uEe1FxQpMPHWCh4AeYNUmKUPG9pcxUXaiPWCMtj-C_xQdLBX6h1FiuOhomr9ruTCpgAU/s320/Cinnamon+1.JPG" width="320" /></a><br />
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<u>Assembly</u><br />
1. Starting with the longest side, gently roll the dough into a long roll<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkP8MynWVWo3WlSXHf6Xp5Jprm2mZap10rstqyrdRD7Ui2cIFJgLuSD0bn7y0uMB89xv7mF-8cG1f6Ua4B1c_0IdCgz5Y-Och4EQkEWZDnlB-lJBSeF_HJVnB7ZCddwWlTCiDCKymyDPZg/s1600/Rolling+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkP8MynWVWo3WlSXHf6Xp5Jprm2mZap10rstqyrdRD7Ui2cIFJgLuSD0bn7y0uMB89xv7mF-8cG1f6Ua4B1c_0IdCgz5Y-Och4EQkEWZDnlB-lJBSeF_HJVnB7ZCddwWlTCiDCKymyDPZg/s320/Rolling+1.JPG" width="320" /></a><br />
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2. Ensure that the seam is tight and on the bottom<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfzmuul9HF_pM4tmXhUZvzDZnl7UPi5Sa1h9aa9AuHuTj5v7ubBucPr-wa9iLigDdCW8YNlATR2oQYgqjPmqYKONz3G-qdRc4sOqG7PFsB5e2bxCZmcit4vsyQ96-jIFoiRW3X-xOsNlv/s1600/Rolling+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfzmuul9HF_pM4tmXhUZvzDZnl7UPi5Sa1h9aa9AuHuTj5v7ubBucPr-wa9iLigDdCW8YNlATR2oQYgqjPmqYKONz3G-qdRc4sOqG7PFsB5e2bxCZmcit4vsyQ96-jIFoiRW3X-xOsNlv/s320/Rolling+2.JPG" width="320" /></a><br />
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3. With a sharp knife, cut the roll lengthwise into 2 halves<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1ybXYPgvbFsV9ta6Nd-DWwH3i3NVUceM-P0Y-i8N8dX3lSaq5o748ZnNLknxWB_9HkB7-2W40WsS6Fl2nW4aUKvHE-nOyeYZlhf5cvMElKtG1dXQbTr5JFs8zmFWw5Q9qCfxhd9oCDm1/s1600/Rolling+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1ybXYPgvbFsV9ta6Nd-DWwH3i3NVUceM-P0Y-i8N8dX3lSaq5o748ZnNLknxWB_9HkB7-2W40WsS6Fl2nW4aUKvHE-nOyeYZlhf5cvMElKtG1dXQbTr5JFs8zmFWw5Q9qCfxhd9oCDm1/s320/Rolling+3.JPG" width="320" /></a><br />
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4. Gently turn the halves so that the layers are facing up<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrO8wc13PlKOfBzuFYJqQStWtIiq9tWhjy6bTDBUzQepOCij9mmflM2PhsIbFxKpcQASZjtguJSjNeg-zrbL1f4knNRwST5WVGKG2s7vowOWVRAWMV3ScC9zk9iewbL1tw4kkRLfT6T2vs/s1600/Rolling+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrO8wc13PlKOfBzuFYJqQStWtIiq9tWhjy6bTDBUzQepOCij9mmflM2PhsIbFxKpcQASZjtguJSjNeg-zrbL1f4knNRwST5WVGKG2s7vowOWVRAWMV3ScC9zk9iewbL1tw4kkRLfT6T2vs/s320/Rolling+4.JPG" width="320" /></a><br />
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5. Lay one half on top of the other in an X shape<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVZ4LgoOgel6-Xy_hvksieO1sshENrfDSK4hY08vo3tSoST5WcV_n12ypkNOt4Y2TvuVDw6NCdTTyHkaf01ua5zwL_v8mu_NYbuIUBZzkD7QQcspYqtTFto8m4qoxxmbP9VQfAX-6inld/s1600/Rolling+5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVZ4LgoOgel6-Xy_hvksieO1sshENrfDSK4hY08vo3tSoST5WcV_n12ypkNOt4Y2TvuVDw6NCdTTyHkaf01ua5zwL_v8mu_NYbuIUBZzkD7QQcspYqtTFto8m4qoxxmbP9VQfAX-6inld/s320/Rolling+5.JPG" width="320" /></a><br />
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6. Carefully cross one half repeatedly until it forms a rope, then pinch the ends together<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpGuX9NeuCnNvMMeiMVeDgrkwR2aaUeoYIU4plEDqaxG1ySw-QpzXASMleX4UEFHWpYJ9tTKgr4iYMqfDSP5eXwkWagU4Upajh3EXEZzq-Uh1SsfJhFp63fAv3GuF5k_hcGQMm_W3p7geY/s1600/Rolling+6.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpGuX9NeuCnNvMMeiMVeDgrkwR2aaUeoYIU4plEDqaxG1ySw-QpzXASMleX4UEFHWpYJ9tTKgr4iYMqfDSP5eXwkWagU4Upajh3EXEZzq-Uh1SsfJhFp63fAv3GuF5k_hcGQMm_W3p7geY/s320/Rolling+6.JPG" width="320" /></a><br />
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7. Repeat with the other half<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-OfuMNPSyKjIMPrQjD5jO9yfGUd5bhMVud9p85gqNSWoDDbba7I4TVD2fou8cR_ER9p9snOJzEl4sm8Jb1fSJej4sRN8j67i2J8t04A9tN9OW7PaRH4OCwZO7INyJgC8KHr7HMP7_GVh/s1600/Rolling+7.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-OfuMNPSyKjIMPrQjD5jO9yfGUd5bhMVud9p85gqNSWoDDbba7I4TVD2fou8cR_ER9p9snOJzEl4sm8Jb1fSJej4sRN8j67i2J8t04A9tN9OW7PaRH4OCwZO7INyJgC8KHr7HMP7_GVh/s320/Rolling+7.JPG" width="320" /></a><br />
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8. Roll the long braid together sideways into a circle<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCigOdsd7kEZKaxGuwtVpaqSZa8QEYd21XP1mkccZ-t-5hQJgkrKeOoRZMc5AvOTkJpcsilD4a3vKgtODhbSXLtt8x8VlC0lGf20QLXmhZe7EQwpascIgZSeZz-bHqOMlAH0dR8tD0Dun/s1600/Curling+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCigOdsd7kEZKaxGuwtVpaqSZa8QEYd21XP1mkccZ-t-5hQJgkrKeOoRZMc5AvOTkJpcsilD4a3vKgtODhbSXLtt8x8VlC0lGf20QLXmhZe7EQwpascIgZSeZz-bHqOMlAH0dR8tD0Dun/s320/Curling+1.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5aMj70n5M5FhmFc_XDkb6vXmlve2rpJEppVRqCYW1AOzNAMePEzrRio2aWPkuU7xQswQDT7mNNwn6m7VAeOAWkv40i21iDi2PBcO9_vlVg0KVwuHfX9O5h7I5UvVDZZuxP7wGon-IFvZ/s1600/Curling+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5aMj70n5M5FhmFc_XDkb6vXmlve2rpJEppVRqCYW1AOzNAMePEzrRio2aWPkuU7xQswQDT7mNNwn6m7VAeOAWkv40i21iDi2PBcO9_vlVg0KVwuHfX9O5h7I5UvVDZZuxP7wGon-IFvZ/s320/Curling+2.JPG" width="320" /></a><br />
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9. Tuck the end of the rope under the wreath<br />
10. Place carefully on the bottom of your spring form pan and cover with a towel for 30 minutes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDhbbAERP_CMNeaIlhRnXi4jNBp2flvBI6bQSj2pi4nGNFHdy4IVYhAPPlJu43JSgO0ilDJHtvRUq7DX68hyphenhyphenLunB2N0JYeygeGBALTug8zqyeE47laE3WQe9BrVj8S2bv_gFTpS0A9jqz_/s1600/Pre-Rise.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDhbbAERP_CMNeaIlhRnXi4jNBp2flvBI6bQSj2pi4nGNFHdy4IVYhAPPlJu43JSgO0ilDJHtvRUq7DX68hyphenhyphenLunB2N0JYeygeGBALTug8zqyeE47laE3WQe9BrVj8S2bv_gFTpS0A9jqz_/s320/Pre-Rise.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3Wj0JzZEEwSmuYFhsrKuFMYfTVvKVARGWWFb0k9GpeyDTIY0oYJUDYC1CJbG3NEes_gsYl3kaat7PObms7Am6V4yKg0WKyijQrpHwWkb8sT7zifcYCI5wVDZY8gS4O5oCRwcQxzNUf6s/s1600/Ready+to+Bake.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3Wj0JzZEEwSmuYFhsrKuFMYfTVvKVARGWWFb0k9GpeyDTIY0oYJUDYC1CJbG3NEes_gsYl3kaat7PObms7Am6V4yKg0WKyijQrpHwWkb8sT7zifcYCI5wVDZY8gS4O5oCRwcQxzNUf6s/s320/Ready+to+Bake.JPG" width="320" /></a><br />
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11. Meanwhile, preheat oven to 400F<br />
12. Bake for 10 minutes then lower to 350F and cook for an additional 30 minutes<br />
13. Remove wreath to a wire rack to cool<br />
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<u>Glaze</u><br />
1. In small saucepan, mix together water and sugar and bring to a boil over high heat for one minute<br />
2. Remove from heat and brush over cooling wreath<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmf1HlY_IDj_lMKMJHwH1Gj0heAeGUlDDvkYYe465-pqlbZU2Y1Y1sd1Cg-KVvwjyyp1tFM_GJJS3GvnswTgAtX7v89070849ce4KeV25wlLW4B7toqeDD91s3mrEXmK5gqhUYOGXKKGj/s1600/Rose+Bread+1.1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmf1HlY_IDj_lMKMJHwH1Gj0heAeGUlDDvkYYe465-pqlbZU2Y1Y1sd1Cg-KVvwjyyp1tFM_GJJS3GvnswTgAtX7v89070849ce4KeV25wlLW4B7toqeDD91s3mrEXmK5gqhUYOGXKKGj/s320/Rose+Bread+1.1.JPG" width="320" /></a></div>
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<br />Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com0tag:blogger.com,1999:blog-3391449397112743737.post-13152248810607048102012-10-24T16:36:00.000-07:002012-10-24T16:38:53.619-07:00Chicken Marsala<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NPscHRw5K6Aoxvbsk-ihE3t-815VHiJneXm5VfiroSXZVfqBY_uyeWihnEtC43zHMVZj_PW33R9H4Y96hOG_smqGwYqiPfdfVBMX4GEowdM6G5wfN5lnbxSvVTy-zMKlqqNrQk9oNnF8/s1600/Marsala+3.2.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NPscHRw5K6Aoxvbsk-ihE3t-815VHiJneXm5VfiroSXZVfqBY_uyeWihnEtC43zHMVZj_PW33R9H4Y96hOG_smqGwYqiPfdfVBMX4GEowdM6G5wfN5lnbxSvVTy-zMKlqqNrQk9oNnF8/s320/Marsala+3.2.JPG" width="320" /></a><br />
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One of my favorite chicken dishes is chicken marsala which combines sweet marsala wine with mushrooms, garlic and onion on top of a thinly pounded chicken breast. I have found that the quality of the marsala sauce at restaurants varies greatly in terms of texture, sweetness and number of mushrooms. So, I found several recipes and combined them into one that that contains my favorite elements - a nice hearty, thick, sweet sauce with plenty of mushrooms. The recipe below yields 4 servings. Enjoy!<br />
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<b>HELPFUL HINTS</b><br />
1. The sauce shouldn't be made too far ahead or it will thicken too much. The sauce takes 10-15 minutes so try to time it to be ready right when the chicken is done.<br />
2. I used a combination of white and shiitake mushrooms but you can use whatever you prefer.<br />
3. If you don't have any beef stock, you can make it yourself using beef bouillon cubes in water. It did the job just fine.<br />
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<b>INGREDIENTS</b><br />
4 chicken breasts, pounded to 1/4 inch thickness and cooked (in a pan or on a grill)<br />
3 Tbs olive oil<br />
1/4 cup onion, diced<br />
1 Tbs garlic, chopped<br />
1/2 lb mushrooms, sliced<br />
3 Tbs flour<br />
3/4 cup Marsala wine<br />
1 1/4 cups beef stock<br />
Salt and pepper, to taste<br />
<b><br /></b>
<b>DIRECTIONS</b><br />
1. Add olive oil to a saucepan and heat on medium-high.<br />
2. Add onions, garlic and mushrooms and cook down until tender.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNJ6W1B0kzUkJqgAOeojjSyvnop0ektBHg3dUn2vVotZdWXNCUKmm7gAXVbminZFRYXi10uMuhglog4GBqsWuxgSU57RtdwJQ__Q0zXV2lRQ9bfaqokfUFemcx-XV4Ug-CiJ3OOZXPkzG/s1600/Adding+Mushrooms.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNJ6W1B0kzUkJqgAOeojjSyvnop0ektBHg3dUn2vVotZdWXNCUKmm7gAXVbminZFRYXi10uMuhglog4GBqsWuxgSU57RtdwJQ__Q0zXV2lRQ9bfaqokfUFemcx-XV4Ug-CiJ3OOZXPkzG/s320/Adding+Mushrooms.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9lkQbhUKMsKPRvi6qjH0ThcrRDTvS6bRMZo-lqUdk4O8JBhujKHoO4c_P1EIATGMxDtMSH79ohZaMTixQPwTH8OZ2BiMbi_Z84It9Eja6sfNEtPq3PSbMX4COe_t4_CA3I7A0fNx_oG-/s1600/Mixing+Mushrooms.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9lkQbhUKMsKPRvi6qjH0ThcrRDTvS6bRMZo-lqUdk4O8JBhujKHoO4c_P1EIATGMxDtMSH79ohZaMTixQPwTH8OZ2BiMbi_Z84It9Eja6sfNEtPq3PSbMX4COe_t4_CA3I7A0fNx_oG-/s320/Mixing+Mushrooms.JPG" width="320" /></a><br />
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3. Stir in flour and cook for one minute.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCFc7hx2BVA0WRB7Ox87UFSvkKi91rLJLsY2vomRKXUIENW1BotpbK8vNpI5EcI2gnp4gr6puBbfbUeEIP21p_inhIOqDpLFy3b2gBA5lonyYKscK676GwaCDm_TLn7BnMakqJYPxr8Rci/s1600/Adding+Flour.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCFc7hx2BVA0WRB7Ox87UFSvkKi91rLJLsY2vomRKXUIENW1BotpbK8vNpI5EcI2gnp4gr6puBbfbUeEIP21p_inhIOqDpLFy3b2gBA5lonyYKscK676GwaCDm_TLn7BnMakqJYPxr8Rci/s320/Adding+Flour.JPG" width="320" /></a><br />
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4. Add Marsala until pan is deglazed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6QelixUvScbTK4AIch891otPfRPVfG-l5U0V1AnVfSCAKIFFbG78yULgPa5m1QdxipukHx20ky49XflAGNKU_buKVa95W4JcPFXEnEsaAwuxmXjvDjKkwIk0uybxhwrdc-qcD6RYVn-e/s1600/Adding+Marsala.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6QelixUvScbTK4AIch891otPfRPVfG-l5U0V1AnVfSCAKIFFbG78yULgPa5m1QdxipukHx20ky49XflAGNKU_buKVa95W4JcPFXEnEsaAwuxmXjvDjKkwIk0uybxhwrdc-qcD6RYVn-e/s320/Adding+Marsala.JPG" width="320" /></a><br />
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5. Add beef stock and cook until thick and flavors are blended.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRbrBn5XNIO5tJ4um1PFKerzflr9w8vWIJt-SgKpzCYNa8XJCaGOEMgTcHWOHJVJnhjZ5weLesemuMpLLfL59ppbnCNfjt4zXpTRkdPzTOtdCjX0s79DKP67YlJDC1p1v79lZMw3MGjM2/s1600/Adding+Broth.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRbrBn5XNIO5tJ4um1PFKerzflr9w8vWIJt-SgKpzCYNa8XJCaGOEMgTcHWOHJVJnhjZ5weLesemuMpLLfL59ppbnCNfjt4zXpTRkdPzTOtdCjX0s79DKP67YlJDC1p1v79lZMw3MGjM2/s320/Adding+Broth.JPG" width="320" /></a><br />
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6. Serve on top of chicken breasts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_5Oo44VpapRYQ39YfM8vm90_Lcq4bGLE09yXkTc7jEi5aq0qmMrwMS6qdCDkrrD3ZlEP3_G-W9cPyIB1gsTqK-8x_Kf9U6fT7tAb_IrPi5ljYtzA1FF26yTGDFEJmYtMrNCoXsI2E8w5/s1600/Marsala+1.2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_5Oo44VpapRYQ39YfM8vm90_Lcq4bGLE09yXkTc7jEi5aq0qmMrwMS6qdCDkrrD3ZlEP3_G-W9cPyIB1gsTqK-8x_Kf9U6fT7tAb_IrPi5ljYtzA1FF26yTGDFEJmYtMrNCoXsI2E8w5/s320/Marsala+1.2.JPG" width="320" /></a><br />
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<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZVb8Lhk6oG41WmVf0c6QnmtHLibJdSrHiFcle5AKCb4mwpTOISU7pS914Pvkcs2CTpeuW5hIJVRCg4r6rlm6tNZKFMKFuTcAXosvZw6Z2LwQbY9vkssxXGxcLLo-EqDPAW029xCGjcYFR/s320/Marsala+2.3.JPG" width="320" /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKEvsTwJmhKMArHKAsHGnqaLdOHwkTjLdlyXbtxHPbozfYigmv8Zs5C1DJ3paTVpLbxwNSEZ2rGAaoVeD-vW4fSG9QxejPtkrRup_HcuNX-2CwEF9pWcCEq3fL6GWFicA7ay6XJagtqUi/s1600/Marsala+4.2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKEvsTwJmhKMArHKAsHGnqaLdOHwkTjLdlyXbtxHPbozfYigmv8Zs5C1DJ3paTVpLbxwNSEZ2rGAaoVeD-vW4fSG9QxejPtkrRup_HcuNX-2CwEF9pWcCEq3fL6GWFicA7ay6XJagtqUi/s320/Marsala+4.2.JPG" width="320" /></a>Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com2tag:blogger.com,1999:blog-3391449397112743737.post-10807943425762129702012-10-17T10:32:00.000-07:002012-10-17T17:01:48.576-07:00Hand Rolled Lasagna with Garlic and Herbed Béchamel<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbzZlf1AQ_JV_TShzq1dRwMR5VwDPcovqdO_24FggHKbofHcxDns9bI4yCPswIzt8yojhyF1Oxu0akteUQnEmKsM0IVwpKjVLLh3YJEAKCUAbg9voh3B2M55fymIMa_CicuDmIXPdQ1oP/s1600/Lasagna+5.2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbzZlf1AQ_JV_TShzq1dRwMR5VwDPcovqdO_24FggHKbofHcxDns9bI4yCPswIzt8yojhyF1Oxu0akteUQnEmKsM0IVwpKjVLLh3YJEAKCUAbg9voh3B2M55fymIMa_CicuDmIXPdQ1oP/s320/Lasagna+5.2.JPG" width="320" /></a><br />
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Since cooking became a serious hobby for me over the last 3 years, I realized recently that I had never made a lasagna. Rather than find a recipe online, I decided to create one from scratch using some of my favorite ingredients - ground beef, ricotta, asiago, mozzarella, provolone, oregano, parsley, garlic and of course homemade noodles. I'm also not a huge fan of red sauces so I made a béchamel sauce and added garlic, herbs and cheese to give it just the right consistency and added a topping with several of the same ingredients. I was so hungry while I made this as the aroma filled the kitchen. I think it turned out great and is definitely what I will make again the next time I have a craving for lasagna. Total prep and cooking time was about 2 hours so it's best to do some of the prep ahead. The recipe below yields about 10 servings. Enjoy!<br />
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<b>HELPFUL HINTS</b><br />
1. For whatever reason, I always seem to forget that if you leave milk boiling unattended, especially while you're typing on your blog, it will boil over the pot and cause a huge mess. I wouldn't recommend this as you can see from one of the pictures below.<br />
2. Many of the components can be made ahead of time such as the noodles, the béchamel sauce and the topping. I wouldn't suggest, however, making the whole thing in advance.<br />
3. When layering the lasagna noodles, don't overlap. Instead, you may have to cut some pieces to make them fit. You may have a few pieces left over when you're all done.<br />
4. This lasagna tastes amazing the next day (or later the same night in my case).<br />
<br />
<b>INGREDIENTS</b><br />
<u>Lasagna Noodles</u><br />
1 cup flour<br />
2 eggs<br />
1 tsp olive oil<br />
Dash of salt<br />
<br />
<u>Meat and Ricotta</u><br />
1.5 lbs ground beef<br />
15 oz Ricotta<br />
Salt and Pepper to taste<br />
<br />
<u>Herbed Béchamel</u><br />
1/2 stick butter<br />
1 Tbs garlic<br />
4 Tbs flour<br />
8 cups milk, warmed<br />
2 cups grated mozzarella, provolone and asiago, mixed<br />
1 Tbs Parsley<br />
1 Tbs Oregano<br />
Salt and Pepper to taste<br />
<br />
<u>Topping</u><br />
2 Tbs minced garlic<br />
2 Tbs Oregano<br />
2 Tbs Parsley<br />
<br />
<b>DIRECTIONS</b><br />
<u>Lasagna Noodles</u><br />
1. Add flour to small bowl and create a hole in the middle of the flour<br />
2. Add eggs inside the hole<br />
3. Add olive oil and salt<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQODQzhvYbyoP5PXN99fVYbICLfYnhH-anAh-qTtmLs8FcJDGcWJ74ID9ea9W0vGzG61mbB_yKOjymORkInaMChV8lKvtBe-KKOA1GP2jNE7ibDpmY1IJcxCgM3fy-2936wH1nzcGYhxN/s1600/Eggs+and+Flour.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQODQzhvYbyoP5PXN99fVYbICLfYnhH-anAh-qTtmLs8FcJDGcWJ74ID9ea9W0vGzG61mbB_yKOjymORkInaMChV8lKvtBe-KKOA1GP2jNE7ibDpmY1IJcxCgM3fy-2936wH1nzcGYhxN/s320/Eggs+and+Flour.JPG" width="320" /></a><br />
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4. Using a fork, gently combine together<br />
5. Remove from the bowl and knead until ball shape is formed<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56NBf0nEeLKuZQ-fJv2UuY2uUiWBKq8vsD-mvPROsRuX5f8AKPPohltJtivdHATKuljRFTdhETaosez14BGBZ1qRjbnE-J0H-GeCwcjpySQGJJxkNh-hFY0zUnZQkxHDskyl9gMup_soZ/s1600/Dough+Ball.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56NBf0nEeLKuZQ-fJv2UuY2uUiWBKq8vsD-mvPROsRuX5f8AKPPohltJtivdHATKuljRFTdhETaosez14BGBZ1qRjbnE-J0H-GeCwcjpySQGJJxkNh-hFY0zUnZQkxHDskyl9gMup_soZ/s320/Dough+Ball.JPG" width="320" /></a><br />
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6. Cover in plastic wrap and let rest for 15 minutes<br />
7. Roll pasta out into lasagna sized sheets, either by hand or using a pasta roller<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglF84ON9HQkb-Cn2lqDATqM6BTjWuewBdt2IuHUOkNwcAgMMp3ZLDUcRMzXjTXTjjl_T2wg6rj4CcbB2PqwZQaNAv6L3kGoUjZeZRZoWwzKef5myNqdON5sDon3In6IuOMXs5mCemv3V3c/s1600/Making+Sheets.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglF84ON9HQkb-Cn2lqDATqM6BTjWuewBdt2IuHUOkNwcAgMMp3ZLDUcRMzXjTXTjjl_T2wg6rj4CcbB2PqwZQaNAv6L3kGoUjZeZRZoWwzKef5myNqdON5sDon3In6IuOMXs5mCemv3V3c/s320/Making+Sheets.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBhECG0x2KuJM-QenpkBelvhM_1uj66jWBFU7VzxLh9DFEsqZgO-bl_Ony9-duqXjmM0EXPz3jsL_jilUjLSuIV2qNXgmOfofQuk7iJ5K9Sr0PvFJTf-hI6zwZDNg-w5I7sf81s3CDQSG/s1600/Sheets.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBhECG0x2KuJM-QenpkBelvhM_1uj66jWBFU7VzxLh9DFEsqZgO-bl_Ony9-duqXjmM0EXPz3jsL_jilUjLSuIV2qNXgmOfofQuk7iJ5K9Sr0PvFJTf-hI6zwZDNg-w5I7sf81s3CDQSG/s320/Sheets.JPG" width="320" /></a><br />
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8. Place a sheet in a pot of boiling water for 1 minute<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLilrEpNM2wWfxOl5aV8l4b4iYb1onnm2aCflBzMiGXRYw3pUJmvi3JdCei6wH63V5iV32BLh_aT150IHM7lAPYv1z3gKwfv1k6O_3Y83x0sSIAxCRNyn7rrIybgVIbEYyKgh5GEmqAHAV/s1600/Cooking+Sheets.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLilrEpNM2wWfxOl5aV8l4b4iYb1onnm2aCflBzMiGXRYw3pUJmvi3JdCei6wH63V5iV32BLh_aT150IHM7lAPYv1z3gKwfv1k6O_3Y83x0sSIAxCRNyn7rrIybgVIbEYyKgh5GEmqAHAV/s320/Cooking+Sheets.JPG" width="320" /></a><br />
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9. Remove and pat dry on paper towel<br />
10. Repeat with remaining sheets<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1IjmUAi1CFZU36ouU4ke2f9OXDmfR7B-QWU88N41t-lZPxQlQvFLM61ScSeIvI-BZR7sZNXoifv9aR3FPTcS5sGJMqA22uQB2Vyw-1-XRk80n-Es2QsN3lwiKXVB-wt6vOROxMrTStUR/s1600/Sheets+Cooked.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1IjmUAi1CFZU36ouU4ke2f9OXDmfR7B-QWU88N41t-lZPxQlQvFLM61ScSeIvI-BZR7sZNXoifv9aR3FPTcS5sGJMqA22uQB2Vyw-1-XRk80n-Es2QsN3lwiKXVB-wt6vOROxMrTStUR/s320/Sheets+Cooked.JPG" width="320" /></a><br />
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<u>Meat and Ricotta</u><br />
1. Cook ground beef in skillet or sauce pan, then drain<br />
2. Add 15 oz ricotta and mix together<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAq3Pv18FdZdf_Q1hUBGVaaZ8rM_JSXo8jkp2DgU5SnndWvSFukrL6-XkOZSwMq-_mbi-NNudYJeEnAhJgS0PbuNAAiH1B7Rb63Bx5cdl4-ck5kLbUoKIQ12ydCw0VvawDZ02yXf5KrDsc/s1600/Adding+Ricotta.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAq3Pv18FdZdf_Q1hUBGVaaZ8rM_JSXo8jkp2DgU5SnndWvSFukrL6-XkOZSwMq-_mbi-NNudYJeEnAhJgS0PbuNAAiH1B7Rb63Bx5cdl4-ck5kLbUoKIQ12ydCw0VvawDZ02yXf5KrDsc/s320/Adding+Ricotta.JPG" width="320" /></a><br />
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3. Add salt and pepper, then set aside<br />
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<u>Herbed Béchamel</u><br />
1. Melt butter in a sauce pan over medium heat<br />
2. Add garlic and let simmer for 2-3 minutes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp81_Zy-cwMNB1MlVJLC-3ay6g69s-c5KgWm3_zcsV9TQ_CECsiMud47x3XLLi8gnPBGQH7ACCKXYsU7kwqm_pzjUgpLjMyHzL6Kf7jExgSD0CBGOzGtW9WnXITvezbSwqWQbkJJsQCBOu/s1600/Adding+Garlic.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp81_Zy-cwMNB1MlVJLC-3ay6g69s-c5KgWm3_zcsV9TQ_CECsiMud47x3XLLi8gnPBGQH7ACCKXYsU7kwqm_pzjUgpLjMyHzL6Kf7jExgSD0CBGOzGtW9WnXITvezbSwqWQbkJJsQCBOu/s320/Adding+Garlic.JPG" width="320" /></a><br />
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3. Add flour and whisk together for 3 minutes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQve2EXZQy2-wSA4psWFn6GtWGCyadR1Sd7NiOwnN8R_BcuGH0vYMVKPYxMmjjPV4BwIImCk8fzm42V93p7qt5Shs7eE3ne9K3eLHV-cxSNDAjJB9TIxoN2k0HxAcK0kBO12Z299ArBjM/s1600/Adding+Flour.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQve2EXZQy2-wSA4psWFn6GtWGCyadR1Sd7NiOwnN8R_BcuGH0vYMVKPYxMmjjPV4BwIImCk8fzm42V93p7qt5Shs7eE3ne9K3eLHV-cxSNDAjJB9TIxoN2k0HxAcK0kBO12Z299ArBjM/s320/Adding+Flour.JPG" width="320" /></a><br />
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4. Add milk, herbs, salt and pepper<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7QTZXlWFgrQFz6jiywWk3VXCGCkfkmbVuNoKKzqPCHkmgMh5AcRzI3yH_kusRhEdssC_9TwxiubfymAjqlmJqmzsaENx9ogsX7O_S2HztY5_gBRfJ7XFIHptJFRzCAvX2haKT0CsTPVgT/s1600/Adding+Herbs.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7QTZXlWFgrQFz6jiywWk3VXCGCkfkmbVuNoKKzqPCHkmgMh5AcRzI3yH_kusRhEdssC_9TwxiubfymAjqlmJqmzsaENx9ogsX7O_S2HztY5_gBRfJ7XFIHptJFRzCAvX2haKT0CsTPVgT/s320/Adding+Herbs.JPG" width="320" /></a><br />
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5. Whisk together until boiling<br />
6. Add cheese mix, then lower heat, stirring occasionally until ready to use<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitA0uw2YBfixzz0olQhyphenhyphenP3ZPE5mHwQC-g9w3ILwz2uqkxW3qDu4dPPODz68QeWHcCjT2z-ZEqlqigU82qS6cx5HOvTtTbaPq4mODGRKNQ1q7NSgy8NLhCbBVRkQeNKVhnEBYoi0OD8uCzt/s1600/Bechamel+Done.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitA0uw2YBfixzz0olQhyphenhyphenP3ZPE5mHwQC-g9w3ILwz2uqkxW3qDu4dPPODz68QeWHcCjT2z-ZEqlqigU82qS6cx5HOvTtTbaPq4mODGRKNQ1q7NSgy8NLhCbBVRkQeNKVhnEBYoi0OD8uCzt/s320/Bechamel+Done.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMDhRQ9GSsm3lgGnWvZG4k6zkTtui413-knqx-e_SRBEVO_tYnLEV9le6q_M-P_KWHAOu5z58nXwxrZR4oJ0sA4QmH7NVnmwau3wl7x2p9aY-TuU9MrccaIse6eBcRdRHYnoM-LD64gqh/s1600/Boiled+Over.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMDhRQ9GSsm3lgGnWvZG4k6zkTtui413-knqx-e_SRBEVO_tYnLEV9le6q_M-P_KWHAOu5z58nXwxrZR4oJ0sA4QmH7NVnmwau3wl7x2p9aY-TuU9MrccaIse6eBcRdRHYnoM-LD64gqh/s320/Boiled+Over.JPG" width="320" /></a><br />
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<u>Topping</u><br />
1. Mix together garlic, Oregano and Parsley in a small bowl, then set aside<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGzFLkjXxJFwKS9NOtOvLBYyUb7AVf0bQO8S2Wtamrpr0Sq1lV2pM6EhT_HK7V7pCL5n0KcI1vxyb_n_uOG791JcYg13oqxbxUAG9OiwBHLz_O-BGS9Nn44AZAD-eODuAwL9f1gKXfLjcg/s1600/Topping+Pre.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGzFLkjXxJFwKS9NOtOvLBYyUb7AVf0bQO8S2Wtamrpr0Sq1lV2pM6EhT_HK7V7pCL5n0KcI1vxyb_n_uOG791JcYg13oqxbxUAG9OiwBHLz_O-BGS9Nn44AZAD-eODuAwL9f1gKXfLjcg/s320/Topping+Pre.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7VhuYB6wSuGBxVOQJXwjXsmFvb3fydAyYOvA_Vre2dQzU9WANZeCi3B0BvtyPFwh7m-BgBoss9fbC4T6_A42Fwx7C0fT1u3uduDEahZfsUh4ilIITQw4C7K57D5RmQ_P_0ytfnGgFVnY/s1600/Topping+Post.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7VhuYB6wSuGBxVOQJXwjXsmFvb3fydAyYOvA_Vre2dQzU9WANZeCi3B0BvtyPFwh7m-BgBoss9fbC4T6_A42Fwx7C0fT1u3uduDEahZfsUh4ilIITQw4C7K57D5RmQ_P_0ytfnGgFVnY/s320/Topping+Post.JPG" width="320" /></a><br />
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<u>Assembly</u><br />
1. Preheat oven to 425 F.<br />
2. Grease bottom of 9x12 inch baking dish<br />
3. Pour in 3/4 cup béchamel sauce<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-EKyVvA7upnq_nH3qeI958dass2q9rYa1dmD-Ue0SNzo9xHB488-XHs6yvZww1E2QMKJfwp43QdP5XQy55NI33kc_g2Yc8Oyt7-e2dafl2Sxs4hdo_jWGQ7iP5ucAmgu8vxXhNObkHgk/s1600/Layer+1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-EKyVvA7upnq_nH3qeI958dass2q9rYa1dmD-Ue0SNzo9xHB488-XHs6yvZww1E2QMKJfwp43QdP5XQy55NI33kc_g2Yc8Oyt7-e2dafl2Sxs4hdo_jWGQ7iP5ucAmgu8vxXhNObkHgk/s320/Layer+1.JPG" width="320" /></a><br />
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4. Add one layer of noodles<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUPe93Dfd6kI50L7FEuM_Y6vetoHVmRj7rEAWBlwvDHpAeWBqpUa4AGQRxJlMObS_S1h-L_D8BAQqgcCKdRVqof5xpoRWktpCAbZ8YPC7BE1pMCGQIZDtQUDkbyDb3btpe3gtCPSCWEz1/s1600/Layer+2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUPe93Dfd6kI50L7FEuM_Y6vetoHVmRj7rEAWBlwvDHpAeWBqpUa4AGQRxJlMObS_S1h-L_D8BAQqgcCKdRVqof5xpoRWktpCAbZ8YPC7BE1pMCGQIZDtQUDkbyDb3btpe3gtCPSCWEz1/s320/Layer+2.JPG" width="320" /></a><br />
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5. Add Meat and Ricotta Mixture<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4GuQZZF_Dyaxmh2tZbTvt2ykc5x65jrDLanPmFv8oL2WdGA1JpWTI0yXuUZ91__MrY4zn54AXUXRxuiMv3EVsqFZmQRXXM4-bIk_clkbPRbkf_wb1uzpVc0VJ-Ta-6BJCvSpRBTUkIrX/s1600/Layer+3.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4GuQZZF_Dyaxmh2tZbTvt2ykc5x65jrDLanPmFv8oL2WdGA1JpWTI0yXuUZ91__MrY4zn54AXUXRxuiMv3EVsqFZmQRXXM4-bIk_clkbPRbkf_wb1uzpVc0VJ-Ta-6BJCvSpRBTUkIrX/s320/Layer+3.JPG" width="320" /></a><br />
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6. Add 1/2 cup cheese mix<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xsyOAdYN8OJSJjWpo4vyJSp22cZaokcd2lKjyeiInOD6WiiEZdilkettcOpWpayaoJF52HJKAS6VxfxPze2wk93yN25WyXG0oNU3o3U13GAwiF6xA9CUrtcs0y2w9jLh8Z_7gFTt9z61/s1600/Layer+4.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xsyOAdYN8OJSJjWpo4vyJSp22cZaokcd2lKjyeiInOD6WiiEZdilkettcOpWpayaoJF52HJKAS6VxfxPze2wk93yN25WyXG0oNU3o3U13GAwiF6xA9CUrtcs0y2w9jLh8Z_7gFTt9z61/s320/Layer+4.JPG" width="320" /></a><br />
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7. Repeat three more times<br />
8. For the final layer add 3/4 cup béchamel sauce and any extra cheese<br />
8. Cover with aluminum and place on a baking rack in the middle of the oven for 25 minutes<br />
9. Remove aluminum, increase heat to 500 and cook for 6-8 more minutes until top cheese layer bubbles<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsnwLbl7OKUTXs4HeZhm-fzuWUOVW8mqCGSuMI0XmOX3iXqQX3SUAeFyQX5nMZdeD_KpULx9OlMOpILTl13TetqIO5KIffZjI9nW23IPMxBq2QGqxd7CDS4NjmqAjpXX5Rfl2lIhWhDOt/s1600/Cooling+Down+2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsnwLbl7OKUTXs4HeZhm-fzuWUOVW8mqCGSuMI0XmOX3iXqQX3SUAeFyQX5nMZdeD_KpULx9OlMOpILTl13TetqIO5KIffZjI9nW23IPMxBq2QGqxd7CDS4NjmqAjpXX5Rfl2lIhWhDOt/s320/Cooling+Down+2.JPG" width="320" /></a><br />
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10. Sprinkle with Garlic, Parsley and Oregano topping<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZTjTzko_MwB63npWKjKItdPhp0j1z9EJ2WqbGBXty2WWa211a0lNOzHuqa4n2GGVplK3AWVzrwkLEO37dVlgDW9C2dggwsZ8aHkE3pUudDn47SAU8-EUPQ7jKOOiiMpzxsFkM-c-f9Slv/s1600/Adding+Topping.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZTjTzko_MwB63npWKjKItdPhp0j1z9EJ2WqbGBXty2WWa211a0lNOzHuqa4n2GGVplK3AWVzrwkLEO37dVlgDW9C2dggwsZ8aHkE3pUudDn47SAU8-EUPQ7jKOOiiMpzxsFkM-c-f9Slv/s320/Adding+Topping.JPG" width="320" /></a><br />
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11. Let sit for 10 minutes then serve<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-gn5tLzem8x2tqF_GoQX5V6qF0S7wViBLz0OBfYfBSwZ5MZPQLlffmJpp1RMACvKbBz3X-s4XwqD8q8CUWood5xupPOfMN86zSHHDn3XE_Qcqr-3K_CBhQ0Bl8djIvmJymR8uRpmZFnI/s1600/Lasagna+2.2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-gn5tLzem8x2tqF_GoQX5V6qF0S7wViBLz0OBfYfBSwZ5MZPQLlffmJpp1RMACvKbBz3X-s4XwqD8q8CUWood5xupPOfMN86zSHHDn3XE_Qcqr-3K_CBhQ0Bl8djIvmJymR8uRpmZFnI/s320/Lasagna+2.2.JPG" width="320" /></a><br />
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Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com1tag:blogger.com,1999:blog-3391449397112743737.post-11373549643400729642012-10-09T17:15:00.000-07:002012-10-09T17:16:42.876-07:00Lemon Ice Cream with Lemon Curd Ribbons and Meringue Pieces<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdBWn3BOp9a5yeHmz0-NIurXQeyjMcwGO-oiA4FgI17NWuo00v5218IXovTc7xp0eALL6bhbxENkpFhOvYCHiyqW8IMf1Ktg8JlGnI1zdSpyItwBsVxu8syjD-vaD2lGZKVJOh3-qb7ZSQ/s1600/Lemon+Ice+Cream+2.2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdBWn3BOp9a5yeHmz0-NIurXQeyjMcwGO-oiA4FgI17NWuo00v5218IXovTc7xp0eALL6bhbxENkpFhOvYCHiyqW8IMf1Ktg8JlGnI1zdSpyItwBsVxu8syjD-vaD2lGZKVJOh3-qb7ZSQ/s320/Lemon+Ice+Cream+2.2.JPG" width="213" /></a><br />
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This may just be the best ice cream I've ever eaten. Though I'm a sucker for lemon ice cream anyway, this recipe I found <a href="http://www.elementalcustard.com/pages/LemonMeringueIceCream.php">here</a> goes over the top by adding fresh lemon curd and tiny meringue pieces into the mix. I made only a few modifications and made this a few nights ago and it did not last long. The taste and texture combined to make this a craveable dessert that I want to make again already. It is almost custard like in consistency and had just the right blend of sweet and tartness. The recipe below yields about 6-8 servings. Enjoy!<br />
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<b>HELPFUL HINTS</b><br />
1. Read through the recipe completely before you start. That way you won't waste the 5 egg whites like I did. You'll need them for the meringue.<br />
2. I left my meringue in the oven a bit too long and so it browned more than I would have liked it too, though the taste was not affected.<br />
3. The recipe for the lemon curd makes almost twice as much as you need but not to worry. Either add it into the ice cream for extra flavor or eat it plain out of the bowl. You won't be sorry either way.<br />
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<b>INGREDIENTS</b><br />
<u>Ice Cream</u><br />
1 3/4 cups half and half<br />
1 1/4 cups heavy cream<br />
1 Tbs lemon zest<br />
1/2 cup sugar<br />
5 egg yolks<br />
2 Tbs vanilla<br />
<br />
<u>Lemon Curd</u><br />
Zest of 2 lemons<br />
1/2 cup lemon juice<br />
4 eggs<br />
1/2 cup sugar<br />
2 Tbs cornstarch<br />
3 Tbs water<br />
1/4 cup corn oil<br />
<br />
<u>Meringue</u><br />
5 egg whites<br />
1/4 cup sugar<br />
<br />
<b>DIRECTIONS</b><br />
<u>Ice Cream</u><br />
1. In a heavy bottomed saucepan over medium heat, heat the milk, 1/4 cup of sugar and lemon zest stirring occasionally until almost boiling.<br />
2. Combine egg yolks with the remaining sugar in a large bowl. Beat until slightly thickened.<br />
3. Slowly add the hot milk mixture to the egg yolks, stirring continually.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZAkOL92DPPNXwYUHAyYVtVXVC3lMMX45aa6YkuuY9_o1Iyr1_vBqUkLjH5P_lcjqvRzb_uin0awdyhaBYP396u3AL9hV09QV65FHSELBsfOTeFJg8lxdBIf7UzLs1ZUK_FWuBd6o6jLJ/s1600/Milk+into+Cream.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZAkOL92DPPNXwYUHAyYVtVXVC3lMMX45aa6YkuuY9_o1Iyr1_vBqUkLjH5P_lcjqvRzb_uin0awdyhaBYP396u3AL9hV09QV65FHSELBsfOTeFJg8lxdBIf7UzLs1ZUK_FWuBd6o6jLJ/s320/Milk+into+Cream.JPG" width="320" /></a><br />
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4. Pour the mixture back into the saucepan and heat stirring occasionally with a heatproof spatula or wooden spoon until thickened and the mixture is almost boiling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj01H7DXKpFBrfr5HZcApbsSSLK8hV_YOQtnq_fYm5bA6Uqa1xbRdTxlUfVrLVTN1a8WC63h-u6eEQcuI1RnFZ6-tIZEdpbCi_VrrVAC9kTksVR1rhRXUuwDSSQcss4iXfDF2CRxBdKHa1/s1600/Back+into+Pot.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj01H7DXKpFBrfr5HZcApbsSSLK8hV_YOQtnq_fYm5bA6Uqa1xbRdTxlUfVrLVTN1a8WC63h-u6eEQcuI1RnFZ6-tIZEdpbCi_VrrVAC9kTksVR1rhRXUuwDSSQcss4iXfDF2CRxBdKHa1/s320/Back+into+Pot.JPG" width="320" /></a><br />
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5. Prepare the cream in a large bowl set over an ice-bath.<br />
6. Pour the hot milk through a fine mesh sieve into the cream.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiADhINeYURzpY6UuNrNHfCm1oUjh21hsjjPdVIcF_x2nvnTHV0jWiZakZijDP3g5BOXNEnpoX8CdhsbICANUIsh9MLK_3fYPQH9vXb6VoPUG5Z0MCK81oD_qHzpYrnBzU2hKR0RdT-pt1/s1600/2nd+Sieve.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiADhINeYURzpY6UuNrNHfCm1oUjh21hsjjPdVIcF_x2nvnTHV0jWiZakZijDP3g5BOXNEnpoX8CdhsbICANUIsh9MLK_3fYPQH9vXb6VoPUG5Z0MCK81oD_qHzpYrnBzU2hKR0RdT-pt1/s320/2nd+Sieve.JPG" width="213" /></a><br />
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7. Add the vanilla then cool to room temperature before refrigerating at least 3 hours.<br />
8. Add the mixture to an ice-cream maker and process per those directions.<br />
9. Scoop the ice cream into a bowl and place in the freezer until you are ready to stir in your additions. You should do this within an hour so you can easily stir them in, otherwise the ice cream will get too hard.<br />
<br />
<u>Lemon Curd</u><br />
1. Dissolve the cornstarch in the water.<br />
2. In a medium saucepan combine eggs, oil, lemon juice, zest and sugar and whisk continually over medium heat until thickened and almost boiling, about 10 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhez3-iTHiLBOcyhdNruAvoN8XGzBuvkkbDifUC8rI0O0gaSsyzLF2yKElnCsn3C7dXc9IGuBc45Rz6APVrP5kpUeAKyzZtJEJHbJ_YBRvnuxk7nS6QlhoAWa6gY9iPWG6xXSMZNwnBlPm3/s1600/Curd+Ingredients.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhez3-iTHiLBOcyhdNruAvoN8XGzBuvkkbDifUC8rI0O0gaSsyzLF2yKElnCsn3C7dXc9IGuBc45Rz6APVrP5kpUeAKyzZtJEJHbJ_YBRvnuxk7nS6QlhoAWa6gY9iPWG6xXSMZNwnBlPm3/s320/Curd+Ingredients.JPG" width="320" /></a><br />
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3. Add cornstarch mixture and continue to whisk until thickened.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTyFYNsHtVsqaNA27kof2K_J3sQqcKoVI_bwrcxNu1ZRVKPinCtu_ckRgjVMKaSHgsPOiKJyxj-ihgw33G63jl15UfBMdtf9JPbxmhobf8GivRQgTcng79HYsKFZzEYb10DpCAkxO4w3r/s1600/Adding+Cornstarch.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTyFYNsHtVsqaNA27kof2K_J3sQqcKoVI_bwrcxNu1ZRVKPinCtu_ckRgjVMKaSHgsPOiKJyxj-ihgw33G63jl15UfBMdtf9JPbxmhobf8GivRQgTcng79HYsKFZzEYb10DpCAkxO4w3r/s320/Adding+Cornstarch.JPG" width="320" /></a><br />
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4. Remove from heat and pour through a mesh sieve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-WbZZ4Gnk8VbKyaTYuiE-BVBCDLolnfrVRrEVXs7sBIjTG9lzT-wqsnI3atQXz3r0bkCacfr51MY8tWmpwjPT9KPXN7XnJkvpBjsZVJYLXOb8p31KixXIOkjGRVamakn2iaK62FrO9TBq/s1600/Curd+Sieve.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-WbZZ4Gnk8VbKyaTYuiE-BVBCDLolnfrVRrEVXs7sBIjTG9lzT-wqsnI3atQXz3r0bkCacfr51MY8tWmpwjPT9KPXN7XnJkvpBjsZVJYLXOb8p31KixXIOkjGRVamakn2iaK62FrO9TBq/s320/Curd+Sieve.JPG" width="320" /></a><br />
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5. Let cool before transferring to a jar and refrigerating.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqu9va3NhSM0GTCO0kca5-mwRTkPiH6ZDj3vIsDMZKDojwxGEflrJcFZS0qfQEkaZvbthhiZCL1A77RnpwFh3Bh8eQvkHelTVaOGfTATvbqTgQ1Q2hW5Ij63NnvbDXJWMNj_h2gzl05B7/s1600/Curd.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqu9va3NhSM0GTCO0kca5-mwRTkPiH6ZDj3vIsDMZKDojwxGEflrJcFZS0qfQEkaZvbthhiZCL1A77RnpwFh3Bh8eQvkHelTVaOGfTATvbqTgQ1Q2hW5Ij63NnvbDXJWMNj_h2gzl05B7/s320/Curd.JPG" width="320" /></a><br />
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<u>Meringue</u><br />
1. Preheat the oven to 200 degrees F.<br />
2. Line a baking tray with parchment paper or a non-stick bakeware liner.<br />
3. Using a stand mixer, beat the egg whites on high until frothy, about 2 minutes.<br />
4. While still on high, slowly add the sugar and whip until stiff peaks form, about another 2 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZYuyNmNkfHWS1LDzfnvRNN5v48reXKckPPTOMhsVOPiqCId2EL_dLUd9jMbvmFlajVaTut6vuUcidRxL46g_VirpDTqo5ORUi2BsfK7I-ErzW8TxvVJ67XhMI8E5Jk5qcItvv-47mhUU/s1600/Meringue+1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZYuyNmNkfHWS1LDzfnvRNN5v48reXKckPPTOMhsVOPiqCId2EL_dLUd9jMbvmFlajVaTut6vuUcidRxL46g_VirpDTqo5ORUi2BsfK7I-ErzW8TxvVJ67XhMI8E5Jk5qcItvv-47mhUU/s320/Meringue+1.JPG" width="320" /></a><br />
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5. Spread the meringue on the baking sheet in a thin layer and bake in the oven for one hour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYq6O-qblUOOOl6ZJzaNndcqsc-V1_kYbrcDnwQ4qYOMWeZF3S5fwt2pEwRmy-9M22thSWVT2rpWCHz_5EGs8VjntEYR6HU99wOrjRdhEf9zsj_PDGdCHRNbAcZ50fBq4cKaFjc7L2eDh/s1600/Meringue+3.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYq6O-qblUOOOl6ZJzaNndcqsc-V1_kYbrcDnwQ4qYOMWeZF3S5fwt2pEwRmy-9M22thSWVT2rpWCHz_5EGs8VjntEYR6HU99wOrjRdhEf9zsj_PDGdCHRNbAcZ50fBq4cKaFjc7L2eDh/s320/Meringue+3.JPG" width="320" /></a><br />
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6. Remove from oven and let cool slightly before crumbling into pieces.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp51XpM1XlsAyFv9CKFnFolDQ1Qz695dZyszFnhlb0aJyxlJ2ftCkHMUpJpN24s6Two3Quk41GsWJ0MHdNqzqIEA9G_XMxJtVB0D58-OZ815TrjoGrxpq_ecIn24mAXKI8s5nRv6DlgLKm/s1600/Meringue+Pieces.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp51XpM1XlsAyFv9CKFnFolDQ1Qz695dZyszFnhlb0aJyxlJ2ftCkHMUpJpN24s6Two3Quk41GsWJ0MHdNqzqIEA9G_XMxJtVB0D58-OZ815TrjoGrxpq_ecIn24mAXKI8s5nRv6DlgLKm/s320/Meringue+Pieces.JPG" width="320" /></a><br />
<br />
<u>Assembly</u><br />
1. Fold 1/2 cup lemon curd into ice cream.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4K7kIoX7lX7DPjrNLWMoS3-NCKCvpew1H_rLbFom02J-eb0bw-BnOhsMeIOx8-a1Ghz-YAxeR5WktrSJd5JiTVbrUOST1u_AuQdiuH6CrSPE1yk44UkXQRIfH4LWh8Zs5UCHoV6H6TsZz/s1600/Ice+Cream+2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4K7kIoX7lX7DPjrNLWMoS3-NCKCvpew1H_rLbFom02J-eb0bw-BnOhsMeIOx8-a1Ghz-YAxeR5WktrSJd5JiTVbrUOST1u_AuQdiuH6CrSPE1yk44UkXQRIfH4LWh8Zs5UCHoV6H6TsZz/s320/Ice+Cream+2.JPG" width="320" /></a><br />
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2. Fold meringue pieces into ice cream.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjduZwtVGGB5RZ2OLJPGMbt3iASy5T0eZ4L2WccD6ArtFJvrh_5OuG6nZHQyg1FnUzBuAWGAovP_E2nwEGc5SkIEEV68GbTZv3WYtkUn8QOVo_lmetFY8hO_3er5XUHnpU8vKlebLhfHaK_/s1600/Ice+Cream+3.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjduZwtVGGB5RZ2OLJPGMbt3iASy5T0eZ4L2WccD6ArtFJvrh_5OuG6nZHQyg1FnUzBuAWGAovP_E2nwEGc5SkIEEV68GbTZv3WYtkUn8QOVo_lmetFY8hO_3er5XUHnpU8vKlebLhfHaK_/s320/Ice+Cream+3.JPG" width="320" /></a><br />
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3. Freeze to desired consistency.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Yvbt_ggumRHq9W16asBIA1xhaZXyNk5HRTuZpzuc1LfesWus7HuIgrdmuhjj6L2jy6KG6kCdRR9Ezsz37OjZht5mD7OWlWhnVRdK8bRyOa3C5FcOh9pBizzlvkdD1iRYacXPbQjmAOXS/s1600/Ice+Cream+4.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Yvbt_ggumRHq9W16asBIA1xhaZXyNk5HRTuZpzuc1LfesWus7HuIgrdmuhjj6L2jy6KG6kCdRR9Ezsz37OjZht5mD7OWlWhnVRdK8bRyOa3C5FcOh9pBizzlvkdD1iRYacXPbQjmAOXS/s320/Ice+Cream+4.JPG" width="320" /></a><br />
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<br />Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com1tag:blogger.com,1999:blog-3391449397112743737.post-20075163432949477622012-10-06T13:53:00.000-07:002012-10-06T15:06:10.929-07:00Spiced Apple and Banana Bundt with Brown Sugar Caramel Glaze<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJjmG9sptEn21bTtvE8Y-5EgK89w_p0MUljqWh3jUXuj4xvagmjpmoirkrD4b9ijzeUCF0bRWXN41nmBnYoa7010ouUwOUQdm19lSeJvBy2JHG_BZnt-YnoY0iWEZGzutQt_XilnUK5Tz/s1600/Banana+Bundt+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJjmG9sptEn21bTtvE8Y-5EgK89w_p0MUljqWh3jUXuj4xvagmjpmoirkrD4b9ijzeUCF0bRWXN41nmBnYoa7010ouUwOUQdm19lSeJvBy2JHG_BZnt-YnoY0iWEZGzutQt_XilnUK5Tz/s320/Banana+Bundt+1.JPG" width="320" /></a><br />
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I scoured the internet recently to look for creative recipes that could utilize the many over-ripe bananas that had gone uneaten in my house. I landed on a recipe for this cake on this <a href="http://www.loveveggiesandyoga.com/2012/09/spiced-apple-and-banana-bundt-cake-with-vanilla-caramel-glaze.html">website</a>. I made a few modifications and loved the results! The timing of this find was perfect as this is a wonderful cake for the fall with apples, cinnamon, ginger, nutmeg and cloves. The brown sugar caramel glaze was delicious and easy to make. The recipe below yields one bundt cake that serves 12-16. Enjoy!<br />
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<b>HELPFUL HINTS</b><br />
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1. If you don't have all the spices listed, no cause for alarm. Use the spices to taste or substitute more of one than another if you prefer.<br />
2. Poking the holes in the top of the cake really does make a difference and ensures a consistent taste with every bite.<br />
3. When making the glaze, make sure you have all the ingredients ready to go as the process is time sensitive and must be worked through quickly.<br />
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<b>INGREDIENTS</b><br />
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<u>Bundt</u><br />
1/4 cup unsalted butter<br />
1/4 cup canola oil<br />
5 oz sour cream<br />
2 large eggs<br />
1 cup granulated sugar<br />
1/4 cup light brown sugar, packed<br />
1 Tbs vanilla extract<br />
1/2 tsp cinnamon<br />
1/4 tsp ground ginger<br />
1/4 tsp nutmeg<br />
1/4 tsp ground cloves<br />
1 cup mashed ripe bananas<br />
1 cup finely diced apples<br />
2 cups all-purpose flour<br />
1 1/2 tsp baking soda<br />
1/2 tsp salt<br />
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<u>Brown Sugar Caramel Glaze</u><br />
1/4 cup unsalted butter<br />
1/3 cup light brown sugar, packed<br />
2 Tbs cream or milk<br />
1 Tbs vanilla extract<br />
2 cups confection sugar, sifted<br />
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<b>DIRECTIONS</b><br />
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<u>Cake</u><br />
1. Preheat oven to 350F<br />
2. Butter and flour a Bundt cake pan<br />
3. In a large microwave-safe bowl, melt the butter, about 1 minute on high power.<br />
4. Add canola oil, yogurt, eggs, sugars, vanilla and spices.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR4bcmf79lswlfwPZTMBTnjryrgeOaoH0TcEmdM3ZgayKpYNwU6_zKeccPGFIMvT0FaCl3NCvpSm_ZA6k7gqdIgtRTguPwp8GLhS-0cBSfq3oDrehG2zrT3CEOl5tDhDb4v9hXPQw0_uWP/s1600/First+Mix.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR4bcmf79lswlfwPZTMBTnjryrgeOaoH0TcEmdM3ZgayKpYNwU6_zKeccPGFIMvT0FaCl3NCvpSm_ZA6k7gqdIgtRTguPwp8GLhS-0cBSfq3oDrehG2zrT3CEOl5tDhDb4v9hXPQw0_uWP/s320/First+Mix.JPG" width="320" /></a><br />
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5. Whisk until batter is smooth and silky, about 1 minute of vigorous whisking.<br />
6. Add the bananas, apples, and stir to combine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-KRJp0M84E7IoGFAof0wShp4hCNPb05eVtVgT6qvYqOpY3d7hsKQ9fYtKrfxxJvc0W9I7jfLxKzgwCmbubj9031ddoSf0YvAy-RxKFUkq2bo1gWqUWddACoaSQ0BFwcnGtcqw-b-pLQ1v/s1600/Adding+Apples.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-KRJp0M84E7IoGFAof0wShp4hCNPb05eVtVgT6qvYqOpY3d7hsKQ9fYtKrfxxJvc0W9I7jfLxKzgwCmbubj9031ddoSf0YvAy-RxKFUkq2bo1gWqUWddACoaSQ0BFwcnGtcqw-b-pLQ1v/s320/Adding+Apples.JPG" width="320" /></a><br />
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7. Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwMT2HD1lGLRC4AzKDKrLnugE67hFi4uyExYRxfVJemCQ-ENb3xwiUleRXg109NGcS19Kihhyphenhyphenur55rZTbdyg8xwnIKC3b9MiVV1hpCYF5GyaDyYH8IdJk16FddkFbmojYUjAGTMuTnEMM/s1600/Adding+Flour.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwMT2HD1lGLRC4AzKDKrLnugE67hFi4uyExYRxfVJemCQ-ENb3xwiUleRXg109NGcS19Kihhyphenhyphenur55rZTbdyg8xwnIKC3b9MiVV1hpCYF5GyaDyYH8IdJk16FddkFbmojYUjAGTMuTnEMM/s320/Adding+Flour.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6DmJhYE-cr1Xg0o61XlKj3MVsIbuEByAcLshuzWBXkd6yFuWqjELDdHkAKVAKOfKlgM_tmuLr6iK-cMmyWPeVgRlv6Ve5KeRdw5nI5jTfR-F4HLhnBiOdwQG4YNb3Li-r-MO9DdSSs8sI/s1600/With+Flour.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6DmJhYE-cr1Xg0o61XlKj3MVsIbuEByAcLshuzWBXkd6yFuWqjELDdHkAKVAKOfKlgM_tmuLr6iK-cMmyWPeVgRlv6Ve5KeRdw5nI5jTfR-F4HLhnBiOdwQG4YNb3Li-r-MO9DdSSs8sI/s320/With+Flour.JPG" width="320" /></a><br />
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8. Pour batter into prepared pan and bake for about 40 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzYoMOC5IJGqYSFnUgD0iRtM6naQfAIArsBrxZBxehzpXArvl4KZKgXCaT2LWsVfuzRQzfcB0W0HmGlLmJN133v-Qx8cpKfTfWcmCtTdPtZ5oD5RqT39my0__R9qRPKqX5Ea7FzQuPSfTB/s1600/Pouring.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzYoMOC5IJGqYSFnUgD0iRtM6naQfAIArsBrxZBxehzpXArvl4KZKgXCaT2LWsVfuzRQzfcB0W0HmGlLmJN133v-Qx8cpKfTfWcmCtTdPtZ5oD5RqT39my0__R9qRPKqX5Ea7FzQuPSfTB/s320/Pouring.JPG" width="320" /></a><br />
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9. Allow cake to cool in pan for at least 15 minutes before inverting it and removing cake.<br />
10. Once inverted, poke 15-20 holes in the top of the cake with a popsicle stick.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirz7iczTeLoo5Gdvuo5Ii6EBnumbcrfTB0FS9ZGe2DG7kcSx-9YV81E-2sW_LKgSzioB0ljZQcTH6vYXesTyz-azT6FpUmSylqwcEoaE2cFqNNAFfYn2k_Ld8VN3vRf5FB9tRmKlQC_OYx/s1600/Popsicle.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirz7iczTeLoo5Gdvuo5Ii6EBnumbcrfTB0FS9ZGe2DG7kcSx-9YV81E-2sW_LKgSzioB0ljZQcTH6vYXesTyz-azT6FpUmSylqwcEoaE2cFqNNAFfYn2k_Ld8VN3vRf5FB9tRmKlQC_OYx/s320/Popsicle.JPG" width="320" /></a><br />
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<u>Glaze</u><br />
1. In a small saucepan, melt the butter over medium heat.<br />
2. Add the brown sugar and bring to a boil for 2 minutes, stirring nearly continuously.<br />
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3. Remove the pan from the burner, allow it to cool for about 1 minute.<br />
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4. Add the cream and whisk aggressively.<br />
5. After the bubbling has subsided, add the vanilla and whisk to combine.<br />
6. Add the confectioners’ sugar one-half cup at a time, until desired sauce consistency is reached.<br />
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7. Pour glaze over cake and allow it to set up for a few minutes if desired; or slice and serve immediately.<br />
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<br />Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com0tag:blogger.com,1999:blog-3391449397112743737.post-20856162401818639402012-09-25T20:44:00.000-07:002012-09-28T15:59:57.421-07:00Chicken Bryan<br />
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It's no surprise that I love to eat. When I go to a restaurant, one of my all-time favorite dishes is Chicken Bryan at <a href="http://www.carrabbas.com/menu/wood-burning-grill/chicken-bryan">Carrabba's</a>. I get this every time without fail. It is so delicious I crave it often. Simply stated it's a chicken breast covered in goat cheese, sun-dried tomatoes and a lemon butter sauce. I don't know why I haven't tried to recreate it before, but I made the attempt tonight and it was wonderful! For about the cost of one serving at the restaurant I was able to feed my entire family of four and it was every bit as good as the restaurant version. Surprisingly, this was super easy to make as well and didn't require much prep work. The recipe below is a combination of several I found online and a few of my own tweaks and feeds 4. Enjoy!</div>
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<b>HELPFUL HINTS</b></div>
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1. The sauce should not be made too far in advance or it will begin to separate. Make it right before you're ready to serve.</div>
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2. I don't have alcohol in our home so I typically use cooking wine and for this recipe it substituted just fine.<br />
3. You can buy the sun-dried tomatoes already julienned although sometimes they come in a jar or can packaged in oil. Since you don't want that extra flavoring, you can rinse them in hot water and then pat them dry.</div>
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<b>INGREDIENTS<o:p></o:p></b></div>
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<u>Basil Lemon Butter Sauce<o:p></o:p></u></div>
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1/2 cup butter<o:p></o:p></div>
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2 tsp minced garlic<o:p></o:p></div>
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2 tsp lemon juice<o:p></o:p></div>
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1 Tbs white wine<o:p></o:p></div>
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1/8 tsp salt<o:p></o:p></div>
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1/8 tsp white pepper<o:p></o:p></div>
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1/3 cup heavy cream<o:p></o:p></div>
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8 basil leaves, sliced<o:p></o:p></div>
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<u>Chicken and Assembly<o:p></o:p></u></div>
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4 skinless chicken breasts<o:p></o:p></div>
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Vegetable oil<o:p></o:p></div>
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Salt<o:p></o:p></div>
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Freshly cracked black pepper<o:p></o:p></div>
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1/2 cup sun-dried tomatoes, julienned<o:p></o:p></div>
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4 slabs of Goat cheese<o:p></o:p></div>
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<b>DIRECTIONS<o:p></o:p></b></div>
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<u>Basil Lemon Butter Sauce</u></div>
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1. Melt butter in small
saucepan over low heat.</div>
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2. Add garlic and sauté for 5
minutes.</div>
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3. Add the lemon juice and wine and cook another 5 minutes.</div>
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4. Add salt, pepper and cream and reduce heat to low.</div>
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5. Cook for 15 minutes over low heat until thick, stirring often.</div>
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<u>Chicken</u></div>
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1. Preheat a barbecue grill
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2. Use a kitchen mallet to
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3. Rub each breast with oil,
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4. Grill for 3-5 minutes per
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<u>Assembly</u></div>
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1. When the chicken is done,
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2. Place a slice of cheese and then a pile of sun-dried tomatoes on top of each
chicken breast.</div>
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3. Stir the sliced basil
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4. Spoon the sauce over the
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<br />Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com1tag:blogger.com,1999:blog-3391449397112743737.post-21423778998931864202012-09-24T13:03:00.001-07:002012-10-05T12:51:40.818-07:00Chocolate Bundt with Snickers Glaze<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMOTMqqzjbpFrpVF4wWOKBrrqTP_a_s8FO5OoHy4-D7B89s4Wv0yQzfcNzzQI_YmSgScojcuO9y4ZHFcULBCj3if_L7_MNW-KsC_N-Pwi8oQ8mX72XioRbjxySFA7ncSakM8bwSPxHyyl/s1600/Snickers+5.1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMOTMqqzjbpFrpVF4wWOKBrrqTP_a_s8FO5OoHy4-D7B89s4Wv0yQzfcNzzQI_YmSgScojcuO9y4ZHFcULBCj3if_L7_MNW-KsC_N-Pwi8oQ8mX72XioRbjxySFA7ncSakM8bwSPxHyyl/s320/Snickers+5.1.JPG" width="320" /></a>
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This recipe comes from the <a href="http://www.amazon.com/Big-Sur-Bakery-Cookbook-Restaurant/dp/0061441481/ref=sr_1_1?ie=UTF8&s=books&qid=1273469146&sr=8-1">Big Sur Bakery Cookbook</a>. I made just a few minor modifications and added the Snickers bars as suggested on this <a href="http://www.simplyreem.com/from-my-kitchen/?p=1693">post</a> for some extra texture and flavor. The bundt is moist and heavy, yet not too sweet or rich. Combined with the Snickers glaze, it is a wonderful dessert that I will make again. This is one of those desserts that you look at as you sit down for dinner and know that you are going to have to save room for it. The recipe below yields one 10-inch Bundt and serves 12-16.<br />
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<b>HELPFUL HINTS</b><br />
1. I don't drink coffee so I used Pero, a coffee substitute and it tasted great.<br />
2. Though I added Snickers, you could really use any candybar or you could leave it without and you'd still have a delicious cake.<br />
3. I also floured the bundt pan after buttering it just to make sure it didn't stick.<br />
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<b>INGREDIENTS</b><br />
<u>Cake</u><br />
1 1/4 cups plus 1 Tbs brewed coffee <br />
3/4 cup dutch-process cocoa powder<br />
2 1/4 cups sugar.<br />
1 1/4 tsp kosher salt<br />
2 1/2 tsp baking soda<br />
2 whole eggs plus 1 yolk<br />
1 1/4 cups plus 1 Tbs buttermilk<br />
1 cup plus 2 Tbs canola oil<br />
1 1/2 teaspoons vanilla extract<br />
2 1/2 cups, plus 2 Tbsp all-purpose flour, sifted<br />
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<u>Glaze</u><br />
6 ounce bittersweet chocolate<br />
3/4 cup unsalted butter<br />
2 cups powdered sugar<br />
1/2 cup sour cream at room temp<br />
1/4 cup brewed coffee, cooled<br />
4 snickers bars, regular size<br />
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<b>DIRECTIONS</b><br />
<u>Cake</u><br />
1. Preheat the oven to 350F with the oven rack placed in the center.<br />
2. Butter a 10-inch Bundt pan with unsalted butter.<br />
3. Place coffee and cocoa powder in a small saucepan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-IU58yqWwk9uQ2ViytvVOPBf6vpspK4Z8k3uWjX7v6yyNeSopgVHrk7u3C11AGB5JnbIiDuSt0MJ82xzhR0WCt41tYmpY2O74CERWiQ-bw1UkkZ9NlXq88u8h49s12KTdSsw-h4j6rKYU/s1600/Cocoa+Powder.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-IU58yqWwk9uQ2ViytvVOPBf6vpspK4Z8k3uWjX7v6yyNeSopgVHrk7u3C11AGB5JnbIiDuSt0MJ82xzhR0WCt41tYmpY2O74CERWiQ-bw1UkkZ9NlXq88u8h49s12KTdSsw-h4j6rKYU/s320/Cocoa+Powder.JPG" width="320" /></a>
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4. Bring to a boil while whisking constantly.<br />
5. Remove from heat and cool to room temperature.<br />
6. In the bowl of a stand mixer, mix together sugar, salt, baking soda, eggs and egg yolk on low speed until combined, about 30 seconds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4JhNzFhXVl-ZE8fSgGZm4j5s8X8mCDHmkOxwXh-uvtktF6SJfWGw4VlcEjFWOHSk-MLMcM5ArPL__h_G5pYzVPElxrVo3SmVtkTO8RS0Ay94WRyQnaIyRLkqcUw9ZVqkjNSMmuNymYLH/s1600/First+Mix.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4JhNzFhXVl-ZE8fSgGZm4j5s8X8mCDHmkOxwXh-uvtktF6SJfWGw4VlcEjFWOHSk-MLMcM5ArPL__h_G5pYzVPElxrVo3SmVtkTO8RS0Ay94WRyQnaIyRLkqcUw9ZVqkjNSMmuNymYLH/s320/First+Mix.JPG" width="320" /></a>
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7. Add the buttermilk, oil and vanilla extract and mix it for another 30 seconds<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37JnfEkJ4sYzZNZbo50tH_3JK9DHcJKHmTm03V5lgPt-NDkoVkdKgk9_OyjjdTitJvgC3GHXve3jfXZaL0bGxWGx4newc3fvjchU1SUwbw4tLccTxWzfe2jg1TMYMJvuGamMCZOnjZ9ww/s1600/Buttermilk+Add.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37JnfEkJ4sYzZNZbo50tH_3JK9DHcJKHmTm03V5lgPt-NDkoVkdKgk9_OyjjdTitJvgC3GHXve3jfXZaL0bGxWGx4newc3fvjchU1SUwbw4tLccTxWzfe2jg1TMYMJvuGamMCZOnjZ9ww/s320/Buttermilk+Add.JPG" width="320" /></a>
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8. Add the flour and mix on medium speed for 2 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6b8D7zWdIR73I6HG5yrRI_OrTHK9pJC0RN_CvvrQskTnJZOwnPFNAQWEagNKPPqMn3gZ4ot_LCtFAQFsbN9TWhRFlZxTgRPHfwYbSDjcxU2boI8c0tr1ADA0beh8D-7L5enSHBtiPCSt/s1600/Flour+Sift.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6b8D7zWdIR73I6HG5yrRI_OrTHK9pJC0RN_CvvrQskTnJZOwnPFNAQWEagNKPPqMn3gZ4ot_LCtFAQFsbN9TWhRFlZxTgRPHfwYbSDjcxU2boI8c0tr1ADA0beh8D-7L5enSHBtiPCSt/s320/Flour+Sift.JPG" width="320" /></a>
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9. Add the cooled cocoa mixture and mix on high for 3 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWYhVmgRvX6bSBd372I5Ll75B3ja3vyGCSTOd1YzeFKfQDif-bajqpscYYP0Y5OqdhgD5J_cFNk5eIxnCz7LcAy0bhgxI7DdTghrgWGCTJXKW-WkWT7JpzpICVtnkdaOfZFQhUiIzcbYtm/s1600/Adding+Chocolate.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWYhVmgRvX6bSBd372I5Ll75B3ja3vyGCSTOd1YzeFKfQDif-bajqpscYYP0Y5OqdhgD5J_cFNk5eIxnCz7LcAy0bhgxI7DdTghrgWGCTJXKW-WkWT7JpzpICVtnkdaOfZFQhUiIzcbYtm/s320/Adding+Chocolate.JPG" width="320" /></a>
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10. Pour the batter into the prepared Bundt pan and bake for 1 hour or until the toothpick inserted in the cake comes out clean.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CHOQUdvhaoScmHkF5inJw2idtpXwwztz4ZRBgBleYn8dtty_HXQrWFEvkVUgqF1aDMm2h20JvtaInonEaYvDUhcuCJF5qAr_F6jeCyffFP310bwIgu9yBoxhp3cwIltWRrBST5WseBWZ/s1600/Pouring+Cake.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CHOQUdvhaoScmHkF5inJw2idtpXwwztz4ZRBgBleYn8dtty_HXQrWFEvkVUgqF1aDMm2h20JvtaInonEaYvDUhcuCJF5qAr_F6jeCyffFP310bwIgu9yBoxhp3cwIltWRrBST5WseBWZ/s320/Pouring+Cake.JPG" width="320" /></a>
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11. Let the cake cool down completely in the pan and then invert it onto a cooling rack.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrbgA0n8rLYrT796IFHrwauG22QVpBeBwDCY4J33SunWcHUMD4LQ_V-WYPI7QrPhw0v8Y3UvUq8ALaDePFZD4WauO_TPIkl5D2yo5ELzZW_QUXLWvC3cjMCG9roePpMAF3uAxT3B93APXt/s1600/Cake+Baked.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrbgA0n8rLYrT796IFHrwauG22QVpBeBwDCY4J33SunWcHUMD4LQ_V-WYPI7QrPhw0v8Y3UvUq8ALaDePFZD4WauO_TPIkl5D2yo5ELzZW_QUXLWvC3cjMCG9roePpMAF3uAxT3B93APXt/s320/Cake+Baked.JPG" width="320" /></a>
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<u>Glaze</u><br />
1. Chop the chocolate into small pieces and melt in a double broiler over simmering water.<br />
2. Once the chocolate has melted, remove the bowl from the heat.<br />
3. Melt the butter in a separate bowl, then whisk into the chocolate mixture.<br />
4. Add 1 cup of the powdered sugar, whisking to combine.<br />
5. Whisk in the sour cream.<br />
6. Whisk in the remaining powdered sugar.<br />
7. Add the coffee and whisk to create a glossy glaze.<br />
8. Chop the snickers into small pieces and stir into the glaze gently, leaving extra pieces for sprinkling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbZkLjfwIEnlKHiJvhScuqx3RguEupBcNJMlSPOfaP91DyMCMlWNHGCYZMtOQh1h9pAmUsxd2Yflif4-27jDA_gGpglQUz92EEwT1aGup23I0dRYNQBiWtoFm5ryiv8JSAY6-r3Q9dOqy/s1600/Mixing+Snickers.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbZkLjfwIEnlKHiJvhScuqx3RguEupBcNJMlSPOfaP91DyMCMlWNHGCYZMtOQh1h9pAmUsxd2Yflif4-27jDA_gGpglQUz92EEwT1aGup23I0dRYNQBiWtoFm5ryiv8JSAY6-r3Q9dOqy/s320/Mixing+Snickers.JPG" width="320" /></a>
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9. Cover the cake with the glaze and allow to keep at room temperature until ready to serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiodn2W6IYLxb_0eE2vL4pw2yMC5Xd1LWp2kTHb_vY5fuoGpFbGCEa3dFC7J1DpRcAAY9bQzTDu1WIaWbptlka_ZX51O0aipQGJF3CRukTctPgt1ucGgp5PIosaS-MTkgQpeV8zYnHhgKPi/s1600/Snickers+1.1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiodn2W6IYLxb_0eE2vL4pw2yMC5Xd1LWp2kTHb_vY5fuoGpFbGCEa3dFC7J1DpRcAAY9bQzTDu1WIaWbptlka_ZX51O0aipQGJF3CRukTctPgt1ucGgp5PIosaS-MTkgQpeV8zYnHhgKPi/s320/Snickers+1.1.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmc-7gweevzbPlq1Qw8WqVss3fEi0m1din0kH3OTDBKygXvDcF4z5JZDYDwlfWpddFYuhOVnWVgwhxFr_IUCG4B14X6nE2EiCDOWHPvYQN-6f8AS5ZOj1GmkaWha1cJKOInXJJecr9mwv/s1600/Snickers+2.1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5duLmMvjUdCxoz4pLWCN5G_9FLClT4pH9YETZbqv2-f_C3JhHzx241k3f1GlLwGGOykUdKsImxXzjqwQC99wtVzbykL98P5ywk27LO0-F4I0Ibl_h1bdoPHAZBzT_0OKkrZE2XyqEHyg/s1600/Snickers+4.1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5duLmMvjUdCxoz4pLWCN5G_9FLClT4pH9YETZbqv2-f_C3JhHzx241k3f1GlLwGGOykUdKsImxXzjqwQC99wtVzbykL98P5ywk27LO0-F4I0Ibl_h1bdoPHAZBzT_0OKkrZE2XyqEHyg/s320/Snickers+4.1.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmc-7gweevzbPlq1Qw8WqVss3fEi0m1din0kH3OTDBKygXvDcF4z5JZDYDwlfWpddFYuhOVnWVgwhxFr_IUCG4B14X6nE2EiCDOWHPvYQN-6f8AS5ZOj1GmkaWha1cJKOInXJJecr9mwv/s1600/Snickers+2.1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmc-7gweevzbPlq1Qw8WqVss3fEi0m1din0kH3OTDBKygXvDcF4z5JZDYDwlfWpddFYuhOVnWVgwhxFr_IUCG4B14X6nE2EiCDOWHPvYQN-6f8AS5ZOj1GmkaWha1cJKOInXJJecr9mwv/s320/Snickers+2.1.JPG" width="320" /></a></div>
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<br />Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com2tag:blogger.com,1999:blog-3391449397112743737.post-59374397696527815072012-07-21T10:32:00.000-07:002012-07-23T08:44:10.971-07:00Individual Meatloaves with Gorgonzola Mushroom Gravy<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbUZDTwxmz74NRHzUfbKOpPHrLfz_cHd3uTxBAd-GMqm-LCHzjM-T-dBqbD56Cr-P2qE2yS5vk-CgpLmrn9260MFKKatFWdNN4n4Uk6cpGs6IIt_oSDKyTKFcdAdW146L5s-Kp29rJR3B/s1600/Meatloaf+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbUZDTwxmz74NRHzUfbKOpPHrLfz_cHd3uTxBAd-GMqm-LCHzjM-T-dBqbD56Cr-P2qE2yS5vk-CgpLmrn9260MFKKatFWdNN4n4Uk6cpGs6IIt_oSDKyTKFcdAdW146L5s-Kp29rJR3B/s320/Meatloaf+3.JPG" width="320" /></a></div>
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Being a huge blue cheese fan, I was so excited to make these mini meat loaves for a recent dinner party. The recipe is actually a mix of several I found online and I was glad it turned out ok. The gravy was delicious and the meatloaves were very moist and flavorful. I fed 15 people the night I made these so don't let the portion sizes in the pictures throw you off the recipe below which yields 6-8 individual meat loaves.<br />
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<b>HELPS</b><br />
1. Be careful when making the meatloaf not to mash it too much or the meat loaves will come out too dense.<br />
2. You may want to consider making extra gravy as this is the star of the dish and your guests may want an extra serving.<br />
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<b>INGREDIENTS</b><br />
<u>Meatloaves</u><br />
1 Tbs olive oil<br />
3 small yellow onions, diced<br />
1 tsp fresh thyme leaves, chopped<br />
2 tsp kosher salt<br />
1 tsp freshly ground black pepper<br />
3 Tbs Worcestershire sauce<br />
1/3 cup canned chicken broth<br />
1 Tbs tomato paste<br />
2 1/2 pounds ground chuck (At least 80% lean)<br />
1/2 cup plain dry bread crumbs<br />
2 large eggs, beaten<br />
1/2 cup ketchup<br />
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<u>Gravy</u><br />
2 Tbs extra-virgin olive oil<br />
10 to 12 cremini (baby portobello mushrooms), quartered<br />
1 clove garlic, crushed<br />
1 cup chicken stock<br />
2 Tbs butter<br />
1 Tbs all-purpose flour<br />
1 cup milk<br />
1/4 tsp freshly grated nutmeg<br />
1/4 pound Gorgonzola<br />
Salt and Pepper<br />
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<b>DIRECTIONS</b><br />
<u>Meatloaves</u><br />
1. Preheat the oven to 350 degrees F.<br />
2. Heat the olive oil in a medium saute pan.<br />
3. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFR7HvR1LsYO23bFHgF50DvUC97zaP7ujs4GeXdPIuTZScCDjdrLqjWV59qLyKDgJkDv_gp5V30Xamg9NPVgMcYuQZ86bRuI2tLQNVj1UPuElSquxPTonsVY3BIpGoK4KdF7UqnYTy2p-a/s1600/Onion+Mix.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFR7HvR1LsYO23bFHgF50DvUC97zaP7ujs4GeXdPIuTZScCDjdrLqjWV59qLyKDgJkDv_gp5V30Xamg9NPVgMcYuQZ86bRuI2tLQNVj1UPuElSquxPTonsVY3BIpGoK4KdF7UqnYTy2p-a/s320/Onion+Mix.jpg" width="320" /></a>
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4. Off the heat, add the Worcestershire sauce, chicken broth, and tomato paste. Allow to cool slightly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiebXmhptWl6r1Hq9IFYHdroarGmTucOeo88ls2t5DAYoYlaGLuUbsrkkPaFlgBW0EwHkqJTO3nRqOurUhWn1bq5Sw_Ocefxi6DjqzK5ihKkgucLpbd4GLZEd6tfTtvIBn6LpzC9uhGKe03/s1600/Adding+Sauce+and+Paste.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiebXmhptWl6r1Hq9IFYHdroarGmTucOeo88ls2t5DAYoYlaGLuUbsrkkPaFlgBW0EwHkqJTO3nRqOurUhWn1bq5Sw_Ocefxi6DjqzK5ihKkgucLpbd4GLZEd6tfTtvIBn6LpzC9uhGKe03/s320/Adding+Sauce+and+Paste.jpg" width="320" /></a>
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5. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't over mix.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_4n6Rnt3H3HgbGmQWWJTou-ur24RrMZsbFn4t8xvcTcgqFCQOONJatigNmA3CLOukyVYOBAhpOxLVu8Q0TlztnwrRrY0UPuqYdSeilmF7VuuwaMQBxuM0NlMj0-zaUMzSX3zAHBYs4lj/s1600/Meat+Combined.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_4n6Rnt3H3HgbGmQWWJTou-ur24RrMZsbFn4t8xvcTcgqFCQOONJatigNmA3CLOukyVYOBAhpOxLVu8Q0TlztnwrRrY0UPuqYdSeilmF7VuuwaMQBxuM0NlMj0-zaUMzSX3zAHBYs4lj/s320/Meat+Combined.jpg" width="320" /></a>
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6. Divide the mixture into 6 (about 10oz) portions and shape each portion into a small loaf on a sheet pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49pO9c0az3qU9kvL88W8rhNdkEVp9Ke_ih0-anbDB8Z78tNAbgMVPCr9af9R5y7WfBuRMDsQ7hXfJAr1ScrzBTdI_74MPbe9Y-W7uz4lZpfOS1nHDSJLJsr_H35x7W9y1jjQ8YMpetCGj/s1600/IMG_8052.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49pO9c0az3qU9kvL88W8rhNdkEVp9Ke_ih0-anbDB8Z78tNAbgMVPCr9af9R5y7WfBuRMDsQ7hXfJAr1ScrzBTdI_74MPbe9Y-W7uz4lZpfOS1nHDSJLJsr_H35x7W9y1jjQ8YMpetCGj/s320/IMG_8052.JPG" width="320" /></a>
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7. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meatloaves are cooked through.<br />
8. Serve hot, smothered in gorgonzola mushroom gravy (recipe below).<br />
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<u>Gravy</u><br />
1. Heat olive oil in large skillet.<br />
2. Add mushrooms and garlic and cook until dark and tender, 5 to 6 minutes.<br />
3. Add salt and pepper and chicken stock and bring to simmer, stirring occasionally.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrY7ojtYSc30QqLVeD_LZqckZjSLU6BbhiuXRrRn7Zi4_uCJM2K3tml2t-EPQc9YZbxH_xxJUrxMDm72gHe4XT_Az26XBRDuysBCs5pUOBQyv5Qy55i3snAUFYCXbn2wG1hm9hlgW64_X/s1600/Adding+Broth.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrY7ojtYSc30QqLVeD_LZqckZjSLU6BbhiuXRrRn7Zi4_uCJM2K3tml2t-EPQc9YZbxH_xxJUrxMDm72gHe4XT_Az26XBRDuysBCs5pUOBQyv5Qy55i3snAUFYCXbn2wG1hm9hlgW64_X/s320/Adding+Broth.jpg" width="320" /></a>
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4. In a medium saucepot, melt butter over medium heat.<br />
5. Add flour and cook 1 to 2 minutes to make a roux.<br />
6. Whisk in milk and season with nutmeg, salt, and pepper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9ZGTSZnPMPcHXj-ZcGf-68OEkHf0J3q_bUEP0P6Rk-yCc71iO1jO22CSozS3INMOgsJd1-Ll_mAsliwvZyWms3-0yP1f-rMbllpuzOs8kwGxNvqJsII4uwd2y4nHnxj7YtPwBeTZ0vmb/s1600/Spices+into+Milk.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9ZGTSZnPMPcHXj-ZcGf-68OEkHf0J3q_bUEP0P6Rk-yCc71iO1jO22CSozS3INMOgsJd1-Ll_mAsliwvZyWms3-0yP1f-rMbllpuzOs8kwGxNvqJsII4uwd2y4nHnxj7YtPwBeTZ0vmb/s320/Spices+into+Milk.jpg" width="320" /></a>
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7. Reduce the sauce a few minutes to thicken a bit.<br />
8. Add milk sauce to the mushrooms.<br />
9. Stir in Gorgonzola cheese until melted to desired consistency.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yMGs-Ea4JhrlgAYXpvXJCA_RN1VDrKFazOklEK9Gw1VIRZvImYNf9h2G6c0QD0vw3GnwJzy6lhBpR-kYbsvR_jGHyMNbLJFBE4Ssyh6acb1kefMFqKW1C0C00Yeb9dJaWw3XavfwDGUi/s1600/Adding+Gorgonzola.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yMGs-Ea4JhrlgAYXpvXJCA_RN1VDrKFazOklEK9Gw1VIRZvImYNf9h2G6c0QD0vw3GnwJzy6lhBpR-kYbsvR_jGHyMNbLJFBE4Ssyh6acb1kefMFqKW1C0C00Yeb9dJaWw3XavfwDGUi/s320/Adding+Gorgonzola.jpg" width="320" /></a>
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10. Plate and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9IANSHOz9YcIImsO9Su5xdbDSSkDpA0dUHMya_gHqD2CI015-L5gq_AkilbTPDstw8oLzU74KQX83O33utF3I2eOx_SNvLgoWArWv2Pai9YsCaCPmuCywAQpFLs-y-SLfbM87ZhLWoNav/s1600/Meatloaf+1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9IANSHOz9YcIImsO9Su5xdbDSSkDpA0dUHMya_gHqD2CI015-L5gq_AkilbTPDstw8oLzU74KQX83O33utF3I2eOx_SNvLgoWArWv2Pai9YsCaCPmuCywAQpFLs-y-SLfbM87ZhLWoNav/s320/Meatloaf+1.JPG" width="320" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuFJO28-VRavOKErERTrE0CVbCRveA5kCYxkPS8nNuje_WiUDCcXi0Epl6lalVYl40hqm-I2bXSExs3_JWc6TXjDBnUT1d7Md6-0pfLWT0ya5p75ji4pgmvtpARxorLq9xb1kZvNushdZU/s1600/Meatloaf+4.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuFJO28-VRavOKErERTrE0CVbCRveA5kCYxkPS8nNuje_WiUDCcXi0Epl6lalVYl40hqm-I2bXSExs3_JWc6TXjDBnUT1d7Md6-0pfLWT0ya5p75ji4pgmvtpARxorLq9xb1kZvNushdZU/s320/Meatloaf+4.JPG" width="320" /></a>Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com1tag:blogger.com,1999:blog-3391449397112743737.post-28381685595198248032012-07-16T20:01:00.000-07:002012-07-18T22:10:09.609-07:00Citrus Lemon Bundt<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAz_xPNOp5AnkzTaxMIGJdiq7VO8hQ0vxCqOeRP5iceDi-JPec1P5Xb99oB5maCoeOqhlXhMq8U8RAeltrqlvRIAqbe3nTf-5IXTjSl4SdaPl_gnE2z8pjnvjGeZJfWj9CkUe9LnpsDsvu/s1600/Bundt+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAz_xPNOp5AnkzTaxMIGJdiq7VO8hQ0vxCqOeRP5iceDi-JPec1P5Xb99oB5maCoeOqhlXhMq8U8RAeltrqlvRIAqbe3nTf-5IXTjSl4SdaPl_gnE2z8pjnvjGeZJfWj9CkUe9LnpsDsvu/s320/Bundt+1.JPG" width="320" /></a>
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Confession. This is not a gourmet recipe. I think you'll agree when you see the ingredients listed below. That being said, it tastes amazingly gourmet and that's why it's here. This is always one of the favorites at dessert parties as the cake is incredibly moist and the glaze has a perfect balance of sweetness and tart lemon. From start to finish in about an hour, this recipe yields about 12 good sized servings. Enjoy!<br />
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<b>HELPFUL HINTS</b><br />
1. You can use any citrus soda drink - just pick your favorite.<br />
2. Be sure to butter and flour the bundt pan well to ensure it releases nicely after baking.<br />
3. Wait until the cake has cooled before applying the glaze or it will be too runny.<br />
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<strong>INGREDIENTS</strong><br />
<u>Cake</u><br />
18.25 oz box lemon cake mix<br />
3.4 oz box instant lemon-flavored pudding mix<br />
12 oz can citrus soda<br />
¾ cup vegetable oil<br />
4 large eggs<br />
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<u>Glaze</u><br />
1 ½ cups confection sugar<br />
3 Tbs Lemon Juice<br />
2 Tbs unsalted butter<br />
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<strong>DIRECTIONS</strong><br />
1. Preheat oven to 325 F.<br />
2. Butter and flour a 12-15 cup fluted pan<br />
3. In a large bowl, combine cake mix and pudding mix<br />
4. Add soda, oil and eggs<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbeoi5pH4Vhd8SiZiGREcs89AvT5lZ_ldHjaiIY3c5fWw_sKT9WScMfLUVNmpSI0uwuUZYMYduVY1LwlzhhW12PwyFmgFMK0g9xKgU2I5Pq2Wvku_J74hJusrcItOF1TzOCRmPHyxgDnw/s1600-h/Adding+Soda.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5443028257063552210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbeoi5pH4Vhd8SiZiGREcs89AvT5lZ_ldHjaiIY3c5fWw_sKT9WScMfLUVNmpSI0uwuUZYMYduVY1LwlzhhW12PwyFmgFMK0g9xKgU2I5Pq2Wvku_J74hJusrcItOF1TzOCRmPHyxgDnw/s320/Adding+Soda.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRdI0vcD30CZ8gmajage1K1lUUPG4g1m8iLrwy-ku6OKmZl9U8zTGaTZvbSX-cu_g7j1fMute-RfGGxYbAazYb6lOPHlUwbgGJyxFtvuJPjmegGJjUk26n6YniF5Oy4lgDpx4SXC5FlA/s1600-h/Adding+Eggs.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5443028244166729330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRdI0vcD30CZ8gmajage1K1lUUPG4g1m8iLrwy-ku6OKmZl9U8zTGaTZvbSX-cu_g7j1fMute-RfGGxYbAazYb6lOPHlUwbgGJyxFtvuJPjmegGJjUk26n6YniF5Oy4lgDpx4SXC5FlA/s320/Adding+Eggs.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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5. Beat at medium speed until smooth<br />
6. Pour into prepared pan and bake 45-50 minutes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxS2hy7tQ3ERygU7Dh494WY8YpFiWr7-DyQqYFI3OAtCHE1_hg6r1bV8w4f2TxN05RIOGrXOjUV0d2vPCetIo9n9KjQZtrDMbwaUs6OfKL0uSC0S0Kz-NYkNp7fdf_MUu8Xx7z8gZTEjI/s1600-h/Pouring+Cake.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5443028281177375810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxS2hy7tQ3ERygU7Dh494WY8YpFiWr7-DyQqYFI3OAtCHE1_hg6r1bV8w4f2TxN05RIOGrXOjUV0d2vPCetIo9n9KjQZtrDMbwaUs6OfKL0uSC0S0Kz-NYkNp7fdf_MUu8Xx7z8gZTEjI/s320/Pouring+Cake.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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7. Let cool in pan for 10 minutes<br />
8. Remove from pan and let cool completely on wire rack<br />
9. Combine glaze ingredients in a bowl and drizzle over the top of the cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oJIB7IXG8ks9tq74ts4NXELFHaeWez_wujoNnHSrYrCkGvffpwD73fhPuACb9kQgdJfLoDhixBPm30_jhE8LtpwVKz4-skvEwbZNh6zhap6e48u1eLdtyPysDIuCDXRlYRovZRhXdbnz/s1600/Bundt+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oJIB7IXG8ks9tq74ts4NXELFHaeWez_wujoNnHSrYrCkGvffpwD73fhPuACb9kQgdJfLoDhixBPm30_jhE8LtpwVKz4-skvEwbZNh6zhap6e48u1eLdtyPysDIuCDXRlYRovZRhXdbnz/s320/Bundt+2.JPG" width="320" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yCsrEJO9xU3Z-uG3no4DcLTkUgnZSQpwOT1MGj-qocQOceyK69JPamGo1LoSbxw_ZmgJ6_yMvDakBE7YVA1QDybpgZUiuHLnEnkrSTCpp1PBerJLyLha4wmUd2vj1PXcmFjpOEBsIRYq/s1600/Bundt+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yCsrEJO9xU3Z-uG3no4DcLTkUgnZSQpwOT1MGj-qocQOceyK69JPamGo1LoSbxw_ZmgJ6_yMvDakBE7YVA1QDybpgZUiuHLnEnkrSTCpp1PBerJLyLha4wmUd2vj1PXcmFjpOEBsIRYq/s320/Bundt+3.JPG" width="320" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzik4s6qMj9DgZb37MJjmTBKWSSuCYxpYPaW4k6pGaI-02sw47Vz1usc3HYLcvMUuUy2yNkHUDuDFYyG9JVWKOXetjoF63mrTvHR7mxOQkpleqXqWStoF-P0ME0_cJlWpt5Vqr__fHQ62/s1600/Bundt+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzik4s6qMj9DgZb37MJjmTBKWSSuCYxpYPaW4k6pGaI-02sw47Vz1usc3HYLcvMUuUy2yNkHUDuDFYyG9JVWKOXetjoF63mrTvHR7mxOQkpleqXqWStoF-P0ME0_cJlWpt5Vqr__fHQ62/s320/Bundt+4.JPG" width="320" /></a>Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com0tag:blogger.com,1999:blog-3391449397112743737.post-67490450910055575742012-07-07T17:22:00.001-07:002012-07-08T05:37:44.210-07:00Chocolate Soup<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL7ePDtlOSnX6gpaEVOTAMKqoe97pxfO0Jyoc4QvwHExVxmwgup8yEzQAraBEBADjQj-fPFvoDsyllcS_AuPDa71DqdYGmFUJc-AhovMqvQeaXjQ5qpmxKnv9JgBta5T-Oi_Xen17VNglU/s1600/Soup+2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL7ePDtlOSnX6gpaEVOTAMKqoe97pxfO0Jyoc4QvwHExVxmwgup8yEzQAraBEBADjQj-fPFvoDsyllcS_AuPDa71DqdYGmFUJc-AhovMqvQeaXjQ5qpmxKnv9JgBta5T-Oi_Xen17VNglU/s320/Soup+2.JPG" width="320" /></a>
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While in Denver on business several years ago, I was treated to a meal at the historic <a href="http://www.brownpalace.com/">Brown Palace Hotel</a>. The highlight was one of their famous desserts, Chocolate Soup. Thicker than hot chocolate, thinner than chocolate mousse, this was heaven in a bowl. It had a slight hint of citrus so of course I had to ask the chef the ingredients; Heavy cream, four kinds of chocolate and a splash of orange liqueur. In the recipe below I substitute orange juice and after several versions, the one below is a near match and serves 6. Enjoy!<br />
<b><br />
<b>HELPFUL HINTS</b> </b><br />
1. The ratio of chocolate bars does not have to be exact. You can even substitute your favorite flavors or go heavier on one kind over another. For the white chocolate, I like to use Hershey's Cookies and Cream bars as the tiny cookie pieces remain in the soup to give it a nice crunch.<br />
2. You can accompany the dessert with any fresh fruit but strawberries pair nicely. Whipped cream with chocolate shavings work well too.<br />
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<b style="font-weight: bold;">INGREDIENTS</b><br />
3.5 oz Dark Chocolate Bar<br />
3.5 oz Orange Chocolate Bar<br />
3.5 oz White Chocolate Bar<br />
3.5 oz Milk Chocolate Bar<br />
2 cups Heavy Cream<br />
½ cup Orange Juice<br />
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<b style="font-weight: bold;">DIRECTIONS</b><br />
1. Break up chocolate bars and place in a bowl.<br />
2. Scald heavy cream over medium heat.<br />
3. Remove from heat and add chocolate pieces, stirring until well combined.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoinRhyphenhyphen79F6Lk-1IBFWRlynyvqCV-Q9zmHDnIwKxv2MjR8nTM5GIuXNkaUqlfyBADWvjPLsAlRVf8ySSkowmMf_Ogr3v2AUAPC8G8mVSgFP_ToB8xW4BGzR8MK-fVXjLS-YeJTTy_3iJ6t/s1600/Pouring+Chocolate.JPG" imageanchor="1" style="clear: left; float: left; font-weight: bold; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoinRhyphenhyphen79F6Lk-1IBFWRlynyvqCV-Q9zmHDnIwKxv2MjR8nTM5GIuXNkaUqlfyBADWvjPLsAlRVf8ySSkowmMf_Ogr3v2AUAPC8G8mVSgFP_ToB8xW4BGzR8MK-fVXjLS-YeJTTy_3iJ6t/s320/Pouring+Chocolate.JPG" width="320" /></a>
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4. Slowly add orange juice.<br />
5. Serve immediately or chill in individual serving bowls overnight.<br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4_MkFlKzVAoLB7_WaQ5fuvVvbDi1jwlFFNUIREfIUaBQjbqlC-Y_XDexYa8PtlaiCAADay1OLemcZW7VJe-KO0DqQQ84wP_c2yKxG9JbGBGab9jEViwRnkjxsjD95F0YkbQx4Wmd9si5/s1600/Soup+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4_MkFlKzVAoLB7_WaQ5fuvVvbDi1jwlFFNUIREfIUaBQjbqlC-Y_XDexYa8PtlaiCAADay1OLemcZW7VJe-KO0DqQQ84wP_c2yKxG9JbGBGab9jEViwRnkjxsjD95F0YkbQx4Wmd9si5/s320/Soup+1.JPG" width="320" /></a></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEqjmExPQ19_zfLs3HWqwF8kVzeKcw9jHHEC27rDw3T7inkeWOPYIaYjZ9Q1TXTL13mjpYapsT9AvkWjsY7EBt0w077KXKI9EV1aMp6y_QH6gGTn3oUG9vwxRc_6IEfLaSx-0hx2sR1hB/s1600/Soup+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEqjmExPQ19_zfLs3HWqwF8kVzeKcw9jHHEC27rDw3T7inkeWOPYIaYjZ9Q1TXTL13mjpYapsT9AvkWjsY7EBt0w077KXKI9EV1aMp6y_QH6gGTn3oUG9vwxRc_6IEfLaSx-0hx2sR1hB/s320/Soup+3.JPG" width="320" /></a></b>Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com3tag:blogger.com,1999:blog-3391449397112743737.post-62414058755930989252012-07-03T20:59:00.001-07:002012-07-13T07:09:42.038-07:00Gateau Basque<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuEWmFmMI0bviJNx-vflqmn3n3xYf1Uqj6a7PH77SHVR9poXx6eg7jj6UJrmJkzOmg5ywBA-NClZNRWOjGdHl5oAzfqQXwpwjSxHLKEehlzFgriHVyyxlg2YxpKbR9kZeuxX87tA48wbq/s1600/Basque+3B.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuEWmFmMI0bviJNx-vflqmn3n3xYf1Uqj6a7PH77SHVR9poXx6eg7jj6UJrmJkzOmg5ywBA-NClZNRWOjGdHl5oAzfqQXwpwjSxHLKEehlzFgriHVyyxlg2YxpKbR9kZeuxX87tA48wbq/s320/Basque+3B.JPG" width="320" /></a>
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Two of our friends, Matt and Bonnie Hargreaves, both served missions in France and Matt shared with me a few years ago his memory of a french dessert called "Gateau Basque." I did a little bit of research on the cake and finally got around to making it using fresh cherries from Bonnie's dad's farm. This cake or tart hails from the Pays Basque region of France and is typically made with cherries but can also include other ingredients like pastry cream. I was amazed at how this cake came together considering that there really is no batter. Instead, it is created using thick cherry jam surrounded by two disks of dough. The dough rises and expands around the jam and makes for a delcious treat. The recipe below, found on <a href="http://www.npr.org/2009/12/24/121461544/gateau-basque-a-perfect-cake-for-the-holidays">NPR's website</a>, yields one 8 inch cake, good for about 8 servings. Enjoy!<br />
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<b>HELPFUL HINTS</b><br />
1. Start the jam about 45 minutes before taking the dough disks out of the refrigerator.<br />
2. If you let the dough disks sit too long after removing them from the fridge, they will become too soft and brittle and will be difficult to place.<br />
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<b>INGREDIENTS </b><br />
<u>Cake</u><br />
2 cups all-purpose flour<br />
3/4 tsp baking powder<br />
1/2 tsp salt<br />
10 Tbs unsalted butter, at room temperature<br />
1/4 cup (packed) light brown sugar<br />
1/4 cup sugar<br />
1 large egg, at room temperature<br />
1/2 tsp pure vanilla extract<br />
1 cup thick cherry jam (see recipe below)<br />
1 egg beaten with a splash of water, for the glaze<br />
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<u>Cherry Jam</u><br />
2 cups cherries, chopped<br />
2 Tbs lemon juice<br />
¾ cup sugar<br />
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<b>DIRECTIONS</b><br />
<u>Cake</u><br />
1. Whisk together the flour, baking powder and salt and keep at hand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrytwmEGcODhHtomEQXw8Z0Vkm4EPC1LmP3_63Cp1uNqyvfeBCr_0vtTZU2npEDGLn6Le5SlEjnatIkA4zuzWeLKv6qC8_wat6-tI9br1jvqR6_1ONvXkofV0aIJBg4W9lp93-D0LLppgM/s1600/Flour.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrytwmEGcODhHtomEQXw8Z0Vkm4EPC1LmP3_63Cp1uNqyvfeBCr_0vtTZU2npEDGLn6Le5SlEjnatIkA4zuzWeLKv6qC8_wat6-tI9br1jvqR6_1ONvXkofV0aIJBg4W9lp93-D0LLppgM/s320/Flour.jpg" width="320" /></a>
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2. Working in a mixer fitted with the paddle attachment, beat the butter and both sugars together on medium speed for about 3 minutes, or until smooth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJh3fyeYEJPGOxiekMiCuXEJ_TTp4Q3Y2vRmDZoG6OBtUKebMzUuhdF7MtnkWNw7g3494v0m99O5hmyM2vpDvFv3aT5tde0EjC-JlqYJXC3j4b-DekjVJmdtsbiKn-Ea9lqtvEdaxQSMU/s1600/Butter.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJh3fyeYEJPGOxiekMiCuXEJ_TTp4Q3Y2vRmDZoG6OBtUKebMzUuhdF7MtnkWNw7g3494v0m99O5hmyM2vpDvFv3aT5tde0EjC-JlqYJXC3j4b-DekjVJmdtsbiKn-Ea9lqtvEdaxQSMU/s320/Butter.jpg" width="320" /></a>
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3. Add the egg and beat another 2 minutes or so, scraping down the sides of the bowl as needed.<br />
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4. Add vanilla and mix for about a minute more.<br />
5. Reduce the mixer speed to low and add the dry ingredients in two or three additions, mixing only until they're fully incorporated into the dough.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7XD0ZCaFR1AYC3e-uaT7HC9SxLb214YQUjcyPUSMIVw8BPdA4xH9r3Ct1TsPXnSIaf3nRJoF_l867LQ8dgFtf4fj3eBuMP67TLsP-cfVj6vUJDdd7JycgcyIL491_8xpJ3J2TTlAFMuyG/s1600/Dough.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7XD0ZCaFR1AYC3e-uaT7HC9SxLb214YQUjcyPUSMIVw8BPdA4xH9r3Ct1TsPXnSIaf3nRJoF_l867LQ8dgFtf4fj3eBuMP67TLsP-cfVj6vUJDdd7JycgcyIL491_8xpJ3J2TTlAFMuyG/s320/Dough.jpg" width="320" /></a>
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6. Place a large sheet of plastic wrap or wax paper on your work surface and put half of the very soft and sticky dough in the center of the sheet.<br />
7. Cover with another piece of plastic or wax paper, then roll the dough into a circle just a little larger than 8 inches in diameter. As you're rolling, turn the dough over and lift the plastic or paper frequently, so that you don't roll it into the dough and form creases. Repeat with the other half of the dough.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPF3dcAaMvYvi6DRpfD0rtoOHuxUk4gzBeWy03x6DHTmJo9_W0azOAxCvCvjGQnavjMyJoMlCGSlTmMwWsfGyuNMa8_ZTysTPkllH-gichECsKTwBEh4OgoBd7m-jih6IWbb8oaxGNmFAY/s1600/Flat.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPF3dcAaMvYvi6DRpfD0rtoOHuxUk4gzBeWy03x6DHTmJo9_W0azOAxCvCvjGQnavjMyJoMlCGSlTmMwWsfGyuNMa8_ZTysTPkllH-gichECsKTwBEh4OgoBd7m-jih6IWbb8oaxGNmFAY/s320/Flat.jpg" width="320" /></a>
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8. Put the dough on a cutting board or baking sheet and refrigerate for at least 3 hours.<br />
9. Preheat the oven to 350.<br />
10. Generously butter a 2-inch high, 8-inch round cake pan.<br />
11. Remove the layers from the refrigerator and let them rest on the counter for a couple of minutes before peeling away the plastic or paper. Fit one layer into the bottom of the pan.<br />
12. Spoon some of the jam onto the dough, leaving one inch of dough around the border.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUS_IE0_osm_RC0iE2TPhXcxpB9alc5O7p-VoonRygvHb-jkt8mson3p-aR9CVUP-RF72mcHcPNMg4OjMxm6U2538s_eFw03-BuCpBnNtFOvaPxUA3zlr4_ZhPOiMTKiR435Npj57IUArC/s1600/Jam.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUS_IE0_osm_RC0iE2TPhXcxpB9alc5O7p-VoonRygvHb-jkt8mson3p-aR9CVUP-RF72mcHcPNMg4OjMxm6U2538s_eFw03-BuCpBnNtFOvaPxUA3zlr4_ZhPOiMTKiR435Npj57IUArC/s320/Jam.jpg" width="320" /></a>
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13. Moisten the bare ring of dough with a little water and then top with the second piece of dough, pressing down around the edges to seal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp5XJ0-x-2svsZujQn9jZj-TJu-VHs2H_PyKw3Xhz8-g6W93Env97-1gXeNGIXQgV335cDI07jExnR9sL3bOx2jOTqlJZ50GKprvrdXtFj6mJevjqJrPcueOHCNnkvMIDwbOOy2_0RLgYb/s1600/Cover.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp5XJ0-x-2svsZujQn9jZj-TJu-VHs2H_PyKw3Xhz8-g6W93Env97-1gXeNGIXQgV335cDI07jExnR9sL3bOx2jOTqlJZ50GKprvrdXtFj6mJevjqJrPcueOHCNnkvMIDwbOOy2_0RLgYb/s320/Cover.jpg" width="320" /></a>
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14. Brush the top of the dough with the egg glaze and use a fork to etch a cross-hatch pattern on top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYoBKh4o6I3lXTPYp-PFd75VzLA4f8DFSbdypEQ0fBq35kIx9bowhYRnGdDzjdvRlDiqBcunJDZz2-rJAgGSYpuRexpx3g_4MTplEVuEyn5erX6Sfy8M33U1mFcJAoW35-uxmo7clawqQ/s1600/Fork.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYoBKh4o6I3lXTPYp-PFd75VzLA4f8DFSbdypEQ0fBq35kIx9bowhYRnGdDzjdvRlDiqBcunJDZz2-rJAgGSYpuRexpx3g_4MTplEVuEyn5erX6Sfy8M33U1mFcJAoW35-uxmo7clawqQ/s320/Fork.jpg" width="320" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkKRJjvrgTgOjE4AjB81hdgJrCLvjTkqybO9HuMKeFeMWgCjqMyhV35m08gcXK4WB61lri8lAe5ihmsDvsN5g5VTsy4yPq5kb9TtNXCldJLZcGit49O951czUuuSUPeG21LugK0tIGlMG/s1600/Cross.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkKRJjvrgTgOjE4AjB81hdgJrCLvjTkqybO9HuMKeFeMWgCjqMyhV35m08gcXK4WB61lri8lAe5ihmsDvsN5g5VTsy4yPq5kb9TtNXCldJLZcGit49O951czUuuSUPeG21LugK0tIGlMG/s320/Cross.jpg" width="320" /></a>
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15. Bake the cake for 40 to 45 minutes, or until the top is golden brown.<br />
16. Transfer the cake to a cooling rack and let it rest for 5 minutes before carefully running a blunt knife around the edges of the cake. Turn the cake over onto a cooling rack and then quickly and carefully invert it onto another rack so that it can cool to room temperature right side up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjP3l1IfX_giFKgxhGupFNJ-IW4src2Pa29jLhiYpFEubtsQQzUTKUfbRWEieM0SQjSuUPm_pgVMxKIWiMx10RvUXZ3XlKk2uVzYN_a1_5g3ZCUlaD1tp46XgKzjVxnE8MZhuMrcho11l/s1600/Baked.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjP3l1IfX_giFKgxhGupFNJ-IW4src2Pa29jLhiYpFEubtsQQzUTKUfbRWEieM0SQjSuUPm_pgVMxKIWiMx10RvUXZ3XlKk2uVzYN_a1_5g3ZCUlaD1tp46XgKzjVxnE8MZhuMrcho11l/s320/Baked.jpg" width="320" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCA9aevJfcFXyGtrnkDfoYRBlCKee3Z6ZA0bNZQbUpSe7vPQaDEc1b6RN0LDyjk0uLaZBO8XOVlCLF_30tcxFDYKrIWCTtmrHAdJlG3IQqbuL0xLJLpbtLxekJ5nHaCjv79KnO2PMZVuL/s1600/Cut+B.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCA9aevJfcFXyGtrnkDfoYRBlCKee3Z6ZA0bNZQbUpSe7vPQaDEc1b6RN0LDyjk0uLaZBO8XOVlCLF_30tcxFDYKrIWCTtmrHAdJlG3IQqbuL0xLJLpbtLxekJ5nHaCjv79KnO2PMZVuL/s320/Cut+B.JPG" width="320" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXFf_A9WQDYAQOpNfeBbD7lICnkcDQRK9qMChLSL17FD4NZFLbcfptPTToDGw4mZ3XxaRn_4usAynYSsMmnhdKrYVvopZU_Al457CdVOsl7VXKoWt65J7tdN_smja-3J2r48-zUUqp8XV/s1600/Basque+1B.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXFf_A9WQDYAQOpNfeBbD7lICnkcDQRK9qMChLSL17FD4NZFLbcfptPTToDGw4mZ3XxaRn_4usAynYSsMmnhdKrYVvopZU_Al457CdVOsl7VXKoWt65J7tdN_smja-3J2r48-zUUqp8XV/s320/Basque+1B.JPG" width="320" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-bz3raQAJ2h9jNF1PRnwmeHNNq2_jIHEqc6o0gTDlhE5MomyrV5cmM3Sm7UgCi4HG5nemNA_UjMlhzG7k0CpyYs-tsaS_7IKKz-fD0dk-AT335IHGLJfRBDrsTgKQR6x43mlBihzj6oN/s1600/Basque+2B.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-bz3raQAJ2h9jNF1PRnwmeHNNq2_jIHEqc6o0gTDlhE5MomyrV5cmM3Sm7UgCi4HG5nemNA_UjMlhzG7k0CpyYs-tsaS_7IKKz-fD0dk-AT335IHGLJfRBDrsTgKQR6x43mlBihzj6oN/s320/Basque+2B.JPG" width="320" /></a>
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<u>Cherry Jam</u><br />
1. Combine cherries and lemon juice in tall sauce pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBf5UCkqPIvoOHNphGM0I1VEHsrJ-bEY6p-8ezYvXOWrky5tUT_5H8PeEOubmiOWLKvWNyNOIXGyl068u2UrEK7wR4J1Iy2g6TwZqeHEmMCcPAQY0M5RN6j-68Zz8ia9fzlN30XZ-sLwwu/s1600/Cherries.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBf5UCkqPIvoOHNphGM0I1VEHsrJ-bEY6p-8ezYvXOWrky5tUT_5H8PeEOubmiOWLKvWNyNOIXGyl068u2UrEK7wR4J1Iy2g6TwZqeHEmMCcPAQY0M5RN6j-68Zz8ia9fzlN30XZ-sLwwu/s320/Cherries.jpg" width="320" /></a>
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2. Cook on medium high heat for 10-15 minutes, until cherries are soft and tender.<br />
3. Add ¾ cup sugar and continue to cook on medium high for 5-10 minutes until bubbles slow and jam is thickened.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRiTXFUEr-k2wFfZhKEMgXvlFJXBCbtiqSiLYwduvOR7CYTdujIm2ZSPYzoFDUPCPwLihdiQy7_8s73oQTDfhAnZxPlj_iuvYCFQFCjsApQDBndwPqWXtKf1A-n79ZIbcPCMuf0U-oxkw/s1600/Sugar.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRiTXFUEr-k2wFfZhKEMgXvlFJXBCbtiqSiLYwduvOR7CYTdujIm2ZSPYzoFDUPCPwLihdiQy7_8s73oQTDfhAnZxPlj_iuvYCFQFCjsApQDBndwPqWXtKf1A-n79ZIbcPCMuf0U-oxkw/s320/Sugar.jpg" width="320" /></a>
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4. Remove from heat and cool for 10 minutes.Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com5tag:blogger.com,1999:blog-3391449397112743737.post-44328427453335157342012-06-19T21:29:00.000-07:002012-07-08T05:38:54.927-07:00Chocolate Truffle Torte with Raspberry Coulis<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV61G_YFe7WvMcLltoOWyhrZVMqlj_uv7Hg1K2aDPi7gZFla61-EjbOpyKf2Pjs9waPDAGcbx8CZ32X5G9QiRzgiG7cfJmE_JwRSVvU82YGK2oiDUPRvUeo4oFlW5nf2sCsc4of3do9uYi/s1600/Torte+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV61G_YFe7WvMcLltoOWyhrZVMqlj_uv7Hg1K2aDPi7gZFla61-EjbOpyKf2Pjs9waPDAGcbx8CZ32X5G9QiRzgiG7cfJmE_JwRSVvU82YGK2oiDUPRvUeo4oFlW5nf2sCsc4of3do9uYi/s320/Torte+1.JPG" width="320" /></a><br />
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I've been making this torte for nearly five years and it has become our family favorite. It is extremely easy to make and comes out dense with just the right balance of flavor and texture. The raspberry coulis is a must have and pairs perfectly with the cake. The recipe below serves 8-12. Enjoy!<br />
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<b>HELPFUL HINTS</b><br />
1. The raspberry coulis can be made several days ahead and stored in the refrigerator in an air-tight container.<br />
2. Though the recipe below calls for various kinds of chocolate, it can also be made with entirely semi-sweet chocolate chips and it tastes wonderful.<br />
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<b>INGREDIENTS</b><br />
<u>Cake</u><br />
1/2 cup butter<br />
1/2 cup corn syrup<br />
1 cup semisweet chocolate chips<br />
1/2 cup granulated sugar<br />
3 large eggs<br />
1 tsp pure vanilla extract<br />
1 cup flour<br />
Pinch of salt<br />
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<u>Glaze</u><br />
4 oz unsweetened chocolate<br />
4 oz sweet chocolate<br />
8 Tbs butter, softened<br />
1/4 cup light corn syrup<br />
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<u>Raspberry Coulis</u><br />
12 oz frozen raspberries, thawed<br />
3 Tbs sugar<br />
1 Tbs fresh lemon juice<br />
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<b>DIRECTIONS</b><br />
<u>Torte</u><br />
1. Preheat oven to Convect bake at 350 degrees<br />
2. Butter and flour a 9 inch round cake pan<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaGS5gmGeAGIiWSlPWWk08N0aYBJV5Y_GpC83y58GaSc8Cwbjq23Plaxwv7FdlpmKepdked1D8N2s0Exsr3GNb8-RKVBtg-tYjihx6uNOUM_TBeBPaciLbian1t2lDLbPbZ41BmpXsMJs/s1600/Floured+Pan.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5504643665926952354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaGS5gmGeAGIiWSlPWWk08N0aYBJV5Y_GpC83y58GaSc8Cwbjq23Plaxwv7FdlpmKepdked1D8N2s0Exsr3GNb8-RKVBtg-tYjihx6uNOUM_TBeBPaciLbian1t2lDLbPbZ41BmpXsMJs/s320/Floured+Pan.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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3. In a medium saucepan, heat butter and corn syrup over low heat<br />
4. Stir frequently until butter is melted<br />
5. Stir in chocolate chips and continue to stir over low heat until chips are melted<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLw0xjpIOdsLbcBO252Q0kUCE87bppc0oTX5X8SCPxlNNxPX_IZ9GKzR4W6h_lyBWSBk8nlwFTndwjl3MCvm2hTkIWz-ApoE2qkhp3SN_09JyC-G-7fmGWEhyphenhyphenkkfczOxxXK9UMVfy6mCk/s1600/Chocolate+Chips+In.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5504643070124575874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLw0xjpIOdsLbcBO252Q0kUCE87bppc0oTX5X8SCPxlNNxPX_IZ9GKzR4W6h_lyBWSBk8nlwFTndwjl3MCvm2hTkIWz-ApoE2qkhp3SN_09JyC-G-7fmGWEhyphenhyphenkkfczOxxXK9UMVfy6mCk/s320/Chocolate+Chips+In.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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6. Remove pan from heat<br />
7. Stir in vanilla and flour then mix until well blended and smooth<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYEM3irU15x6sfa9iX66ouVboP9Oyh1ekZikn40q3YuKAodxi5pozOIU4Ub5Fx83DVSjnRpaFr3kiw68q2yXZXMUKhp3nGNbRW6hUzp7muA3bpaycZ-4nELJoRGm2vP0vV7WV1qtvDnE/s1600/Adding+Flour.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5504643057223890066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYEM3irU15x6sfa9iX66ouVboP9Oyh1ekZikn40q3YuKAodxi5pozOIU4Ub5Fx83DVSjnRpaFr3kiw68q2yXZXMUKhp3nGNbRW6hUzp7muA3bpaycZ-4nELJoRGm2vP0vV7WV1qtvDnE/s320/Adding+Flour.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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8. Stir in sugar, eggs and salt and mix well<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRjWZVAIOS9B_zVUYIyf9HXqAjKsAHU1gi91UUncdGS_wkRfcBwSNXPsh8Wc5jOK3Qbzn4EqjARb9oETlLU3DFjXGlVsnV9NjfpUNIz8En6NTUHEEadIPfqTvVLMhC2sgalJcmw1S3zQ/s1600/Adding+Sugar.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5504643062078100178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRjWZVAIOS9B_zVUYIyf9HXqAjKsAHU1gi91UUncdGS_wkRfcBwSNXPsh8Wc5jOK3Qbzn4EqjARb9oETlLU3DFjXGlVsnV9NjfpUNIz8En6NTUHEEadIPfqTvVLMhC2sgalJcmw1S3zQ/s320/Adding+Sugar.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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9. Pour batter into prepared pan<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6d25-0n0R_miEyDYCEBkTpsi_aj0opuL-UIAhIb7krso1Ko9WgCAyE3Omj5QpnEOh1QJaa2MBHznZ0PcsfeAkN8CPNdHyHM5QqGJid6USHSx_5h5S8f_2v4pDXrR_reHM-S9bo6xRNUo/s1600/Pouring+Into+Pan.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5504643702302599810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6d25-0n0R_miEyDYCEBkTpsi_aj0opuL-UIAhIb7krso1Ko9WgCAyE3Omj5QpnEOh1QJaa2MBHznZ0PcsfeAkN8CPNdHyHM5QqGJid6USHSx_5h5S8f_2v4pDXrR_reHM-S9bo6xRNUo/s320/Pouring+Into+Pan.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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10. Bake 20-25 minutes or until center springs back when pressed lightly with finger<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2BZ5-mrSbMdSQr1JBRzuggVDq26tolifkw9B6A3VWqseXZ64L6tfMV_g17EJgE6RuTE5ZPTo3OQ2HTbt6kyLLKcpyUCsGD6HJrVhhI09CQYS-KjMxybNGK6DS0-onF1WrO1nT3zzzmDN/s1600/Torte+3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2BZ5-mrSbMdSQr1JBRzuggVDq26tolifkw9B6A3VWqseXZ64L6tfMV_g17EJgE6RuTE5ZPTo3OQ2HTbt6kyLLKcpyUCsGD6HJrVhhI09CQYS-KjMxybNGK6DS0-onF1WrO1nT3zzzmDN/s320/Torte+3.jpg" width="320" /></a>
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11. Cool for 10 minutes then turn out onto cooling rack - cool completely<br />
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<u>Glaze</u><br />
1. In a small saucepan, melt chocolates over very low heat, stirring constantly<br />
2. Stir until almost melted, then remove from heat and stir until melted and smooth<br />
3. Stir in the butter 1 tablespoon at a time<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Obeibo6WJPZADoY0dyMvllwbDjpD3uOlzuaPo1VhiUz325tQmG9JsNVJ_PLPE0nQlr6rqTBkHbCPYv8iE3uxLRWEF-Y14zby8eAKmNhnGucvnTDoB3vN7fCM74mZmHNlEt8oHHCd_ZA/s1600/Adding+Butter+Slowly.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5504643052124213458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Obeibo6WJPZADoY0dyMvllwbDjpD3uOlzuaPo1VhiUz325tQmG9JsNVJ_PLPE0nQlr6rqTBkHbCPYv8iE3uxLRWEF-Y14zby8eAKmNhnGucvnTDoB3vN7fCM74mZmHNlEt8oHHCd_ZA/s320/Adding+Butter+Slowly.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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4. Stir in corn syrup<br />
5. Pour over the torte, allowing the glaze to coat the sides<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTsW2axsZ2oISFK_CnkHQ8yDZMUVNr9SjYS5CnL5T-NVl3Q-f8gRCOo5DozC8wzMIY-npUVxGqH7vtDUn5ssUJSiAzLerhCFR60vtu3JjGA-XoFc-KaKa7LJyogXrJGY7P5FkUWcMTRb0/s1600/Pouring+Glaze.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5504643695970127106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTsW2axsZ2oISFK_CnkHQ8yDZMUVNr9SjYS5CnL5T-NVl3Q-f8gRCOo5DozC8wzMIY-npUVxGqH7vtDUn5ssUJSiAzLerhCFR60vtu3JjGA-XoFc-KaKa7LJyogXrJGY7P5FkUWcMTRb0/s320/Pouring+Glaze.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJrUPbIk0CRX02WxQvvPq1Yjn-BwLnz6WM0MwJLD25R3CBCBFr8JCzrPisgvmWplgbNZzvh3fQCDWHS5hKGs9EWDE1vnGDo1gJy2aoD4J8J7Pc2c9xxd940boLcvk5HDglEXdJR1d7smV/s1600/Torte+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJrUPbIk0CRX02WxQvvPq1Yjn-BwLnz6WM0MwJLD25R3CBCBFr8JCzrPisgvmWplgbNZzvh3fQCDWHS5hKGs9EWDE1vnGDo1gJy2aoD4J8J7Pc2c9xxd940boLcvk5HDglEXdJR1d7smV/s320/Torte+2.JPG" width="320" /></a><br />
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6. Refrigerate until the glaze is set<br />
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<u>Raspberry Coulis</u><br />
1. Combine in food processor and run until smooth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcaFPscEnDWl8jGsxAxJHk09LiImYHV5S4etD655pALWnxljztyyXnIs8U5cfqfRuV6T2L85VgojcGhxXC4uuT4M4quZ0YyWLtKyEK4-smjGC2xXxsS5xcI8MlIYvlIlN-4-VgBPSWfY/s1600/Coulis+Ingredients.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5504643075591578770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcaFPscEnDWl8jGsxAxJHk09LiImYHV5S4etD655pALWnxljztyyXnIs8U5cfqfRuV6T2L85VgojcGhxXC4uuT4M4quZ0YyWLtKyEK4-smjGC2xXxsS5xcI8MlIYvlIlN-4-VgBPSWfY/s320/Coulis+Ingredients.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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2. Run through mesh sieve if desired<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-lypaVssN7VXGD3jJSjxTJjpj9g11Be489i6x_WFQFbf-XgXo2zruo3L1Nyq3mPmqr58R7NDhQaadS6dWj_2EsMXWuKnPxK78Mp0uEEFz9nKcbKAa3cMCFoimW2COI1rX5I6D5MfiYI/s1600/Straining+Coulis.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5504643975260325522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-lypaVssN7VXGD3jJSjxTJjpj9g11Be489i6x_WFQFbf-XgXo2zruo3L1Nyq3mPmqr58R7NDhQaadS6dWj_2EsMXWuKnPxK78Mp0uEEFz9nKcbKAa3cMCFoimW2COI1rX5I6D5MfiYI/s320/Straining+Coulis.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a></div>Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com1tag:blogger.com,1999:blog-3391449397112743737.post-51255467268006622492012-05-26T09:05:00.000-07:002012-05-26T09:05:16.507-07:00Roast Beef Tenderloin with Mushroom Ragout<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhky_OkLeIY1VKryiT725Ww3p5nlMlZHJERnKkQj7DbtYT0EbhOfDZYznDoPpZopDXV7YosxmSV7iAXZhef8kp9ZIX0q6Wl59KgetOABzLa2boz56Fz1BAuriFsifhe-sRCpnJkpDOUfpmV/s1600/Filet+-+7+-+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhky_OkLeIY1VKryiT725Ww3p5nlMlZHJERnKkQj7DbtYT0EbhOfDZYznDoPpZopDXV7YosxmSV7iAXZhef8kp9ZIX0q6Wl59KgetOABzLa2boz56Fz1BAuriFsifhe-sRCpnJkpDOUfpmV/s320/Filet+-+7+-+1.JPG" width="320" /></a><br />
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This <a href="http://foodnetwork.com/">Food Network</a> inspired recipe was just about the most delicious steak I've ever made. Ragout is a derivative of the French verb "ragouter," meaning "to stimulate the appetite," and is typically a thick, rich, well-seasoned stew of meat, poultry or fish and sometimes vegetables. In this case, it was done with mushrooms and was amazing. Of the major cuts of beef, the short loin is the most tender. "Tenderloin" comes from the short loin and can be sold as tenderloin roasts or cut into filet mignon steaks. The recipe below yields about 8 servings. Enjoy!<br />
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<b>HELPS</b></div>
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1. You can find high quality beef tenderloin at the more specialty grocery stores. It's a little on the expensive side but much less than you'd pay for filet mignon at a nice restaurant.</div>
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2. Be careful not to leave the ragout on the heat too long or it will become too thick.</div>
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3. Though the recipe calls for a variety of mushrooms, if those are too difficult to find or are too pricey, you can just go with the white button mushrooms and the taste is still excellent.<br />
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<strong>INGREDIENTS</strong><br />
<u>Beef Tenderloin</u><br />
2 ½ pounds center-cut beef tenderloin roast, cut into 8 pieces<br />
Kosher salt<br />
Freshly ground black pepper<br />
2 Tbs vegetable oil<br />
1 Tbs butter<br />
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<u>Mushroom Ragout</u><br />
1 lb mixed mushrooms, such as shiitake, cremini, or white button<br />
2-3 Tbs unsalted butter<br />
1 medium shallot, chopped<br />
1/2 tsp kosher salt<br />
Freshly ground black pepper<br />
3 sprigs fresh thyme, leaves stripped<br />
1/2 cup Marsala<br />
1/3 cup heavy cream<br />
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<strong>DIRECTIONS</strong><br />
<u>Beef Tenderloin</u><br />
1. Preheat the oven to 400 degrees F.<br />
2. Heat a large oven-proof skillet over medium-high heat.<br />
3. Season the beef all over with salt and a generous amount of pepper.<br />
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4. Add the oil to the skillet and heat until shimmering. Add the butter and swirl to melt.<br />
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5. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuXT_PDWKT_drObbmdE49R5oFk9TxZpIMjg-CKIdMvozOiF_yxq8T96Gdjdwiw4dJWxG1dFJ0C97NvIE-ZL5zmjDEQpKy8Spm1DymviaBvsa3G2-FKl5cq6_XNmYLpxKzlnld3vY_Lz1e/s1600/Tenderloins+Searing+2.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5538893552482318066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuXT_PDWKT_drObbmdE49R5oFk9TxZpIMjg-CKIdMvozOiF_yxq8T96Gdjdwiw4dJWxG1dFJ0C97NvIE-ZL5zmjDEQpKy8Spm1DymviaBvsa3G2-FKl5cq6_XNmYLpxKzlnld3vY_Lz1e/s320/Tenderloins+Searing+2.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWfAhHTuz-sg393pcnMmenR1PQ1JiO1hClTSPPyDJFoMIlCrKKeBZTzLF1mlebGFtOsB6-Hl1Txj8Px7kyUoexo52Iiu5XJKAMoT3pW1Pgte0XJa5iBcOYOwsWvvkqcc9HrKKq8CvwZfM/s1600/Adding+Mushrooms.JPG"></a><br />
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6. Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F. for medium-rare, about 25 minutes.<br />
7. Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 10 to 15 minutes.<br />
8. Serve with the mushroom ragout.<br />
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<u>Mushroom Ragout</u><br />
1. Clean and quarter all the mushrooms and put in a bowl.<br />
2. Heat 2 Tbs of the butter in a large skillet over medium-high heat, then add the mushrooms and spread them out evenly in the pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWfAhHTuz-sg393pcnMmenR1PQ1JiO1hClTSPPyDJFoMIlCrKKeBZTzLF1mlebGFtOsB6-Hl1Txj8Px7kyUoexo52Iiu5XJKAMoT3pW1Pgte0XJa5iBcOYOwsWvvkqcc9HrKKq8CvwZfM/s1600/Adding+Mushrooms.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5538893162898894930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWfAhHTuz-sg393pcnMmenR1PQ1JiO1hClTSPPyDJFoMIlCrKKeBZTzLF1mlebGFtOsB6-Hl1Txj8Px7kyUoexo52Iiu5XJKAMoT3pW1Pgte0XJa5iBcOYOwsWvvkqcc9HrKKq8CvwZfM/s320/Adding+Mushrooms.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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3. increase the heat to high. Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over.<br />
4. Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry.<br />
5. Continue to cook until nicely browned, about 5 minutes.<br />
6. Add the shallot and cook until softened, about 2 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwN9ocm660HWQXdlCHBvDx_dGcYRz2zSlnQBaR8hF6UVCLw8Ntyn19vDhSwH7dVjtYI_Glkmj-xdsSI-A8IiQiNG8Q1dfMqSNN3bEQ4hNN8fWv9wt8NCTw-ZaXTcLqmOgiDurlyBza5LC0/s1600/Shallots+In.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5538893534733404578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwN9ocm660HWQXdlCHBvDx_dGcYRz2zSlnQBaR8hF6UVCLw8Ntyn19vDhSwH7dVjtYI_Glkmj-xdsSI-A8IiQiNG8Q1dfMqSNN3bEQ4hNN8fWv9wt8NCTw-ZaXTcLqmOgiDurlyBza5LC0/s320/Shallots+In.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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7. Season the mushrooms with the salt and pepper and add the thyme.<br />
8. Pull the pan off the heat and add the Marsala.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEndtqNHYIKG500RTXiaLCvySjUBLoKYlWiIMmnoFicK3gwX_Tw-CTUmwv8s5ZByz12YXJUTiIV_qud5SJS98iFut_4075ilCPKpEd4fPfPFrvCXc2BSRKGU0VxHODe-jZOZHxQzV-BHBI/s1600/Adding+Marsala.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5538893160192712818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEndtqNHYIKG500RTXiaLCvySjUBLoKYlWiIMmnoFicK3gwX_Tw-CTUmwv8s5ZByz12YXJUTiIV_qud5SJS98iFut_4075ilCPKpEd4fPfPFrvCXc2BSRKGU0VxHODe-jZOZHxQzV-BHBI/s320/Adding+Marsala.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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9. Return pan to the heat and scrape up any of the brown bits that cling to the bottom of the pan with a wooden spoon.<br />
10. Add the heavy cream and bring to a boil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHP0wrCPPMAILir-QbMY_tcAHsDPvNwGCCvUg21OUI2si4Eb6Py_E3OSVZb0mn9Kn7Qd86ZPiPqBrFUr950E9HzxpKfo0fSkxzsj29EqlcV00zmKwID7QmHGFXH5o7pdqVTMpj49UbLf7E/s1600/Adding+Cream.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5538893153658525202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHP0wrCPPMAILir-QbMY_tcAHsDPvNwGCCvUg21OUI2si4Eb6Py_E3OSVZb0mn9Kn7Qd86ZPiPqBrFUr950E9HzxpKfo0fSkxzsj29EqlcV00zmKwID7QmHGFXH5o7pdqVTMpj49UbLf7E/s320/Adding+Cream.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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11. Remove from the heat and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_SyZzUAX3m7MALwB1lBmMfpH1UtYrz2VQMcDXVOHYDw1ADe17lTgEEo-R-k8L-u5IwjStEMWYUrcTQKfPtVKc8Kfy0RtSxkWtBQQblow3SOuzoMB19GMeWK-C2Yi_mULahDwdtdXdWKUQ/s1600/Filet+-+2+-+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_SyZzUAX3m7MALwB1lBmMfpH1UtYrz2VQMcDXVOHYDw1ADe17lTgEEo-R-k8L-u5IwjStEMWYUrcTQKfPtVKc8Kfy0RtSxkWtBQQblow3SOuzoMB19GMeWK-C2Yi_mULahDwdtdXdWKUQ/s320/Filet+-+2+-+1.JPG" width="320" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1iTcfqSh3x9mOWHSP5gpjo1mLMUxxArJQiggakjfijuZ-CJUQzLnKd32Q1FozYyVxH_PLs5ic00bmgOVcmLLqRFpwcLG2CzpU_Jtt0VsRRbk4pMzFK0l1JQxWIyk2oC9J04FtfYPd4BAq/s1600/Filet+-+6+-+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1iTcfqSh3x9mOWHSP5gpjo1mLMUxxArJQiggakjfijuZ-CJUQzLnKd32Q1FozYyVxH_PLs5ic00bmgOVcmLLqRFpwcLG2CzpU_Jtt0VsRRbk4pMzFK0l1JQxWIyk2oC9J04FtfYPd4BAq/s320/Filet+-+6+-+1.JPG" width="320" /></a><br />
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<br /></div>Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com1tag:blogger.com,1999:blog-3391449397112743737.post-44971129103506871232012-05-19T19:27:00.001-07:002022-07-03T11:00:53.325-07:00Baked Herb and Parmesan Fries with Lemon Garlic Aoli<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyDqAPc7G_oi36Nw58cYk9xnY-kEHORL52fLTw3hz3kzhZDpC_jVdETKn7Z37gl95NpMjRfgl3-xEiK0sM-UQ_He7Gf_byN2iLfjQ67kFjqlFIqtZsso6z97sNc6GIoYQ8mHWo-CoDLC4/s1600/Fries+-+8+.2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyDqAPc7G_oi36Nw58cYk9xnY-kEHORL52fLTw3hz3kzhZDpC_jVdETKn7Z37gl95NpMjRfgl3-xEiK0sM-UQ_He7Gf_byN2iLfjQ67kFjqlFIqtZsso6z97sNc6GIoYQ8mHWo-CoDLC4/s320/Fries+-+8+.2.JPG" width="320" /></a><br />
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These fries are delicious. The combination of the herbs, Parmesan and the lemon garlic aoli will keep you eating these until your plate is empty, and even then you may have to sneak a few from your friends. Very easy to make, they're even somewhat healthy given that these are baked, not fried. The recipe below yields 4-5 servings, depending on whether or not these are the core dish or a side. Enjoy!<br />
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<b>INGREDIENTS</b><br />
<u>Fries</u><br />
8 large potatoes<br />
8 cloves garlic, minced<br />
1 tsp rosemary<br />
1 tsp oregano<br />
1 tsp thyme<br />
8 Tbs extra virgin olive oil<br />
8 Tbs freshly grated Parmesan<br />
Salt and freshly ground black pepper to taste<br />
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<u>Aoli</u><br />
2 cups mayonaisse<br />
4 cloves garlic, minced<br />
2 Tbs freshly grated Parmesan<br />
4 Tbs lemon juice<br />
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<b>DIRECTIONS</b><br />
<u>Fries</u><br />
1. Preheat the oven to 500 degrees F.<br />
2. Cut the potatoes in half, lengthwise, then repeat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMy8docYpcwhdNDiMgOlFsZdj443WQmXe-nCkGGZIxUjsywqAOGsdly8g8HPcYukVLmlm_05V5-42PexDHfpn1gFQnZAkd_GXyZ6ZNkJi8c4ZgBwBe8htpI9ZyZ9iOv_8pxIiCrETBEXLD/s1600/IMG_6275.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMy8docYpcwhdNDiMgOlFsZdj443WQmXe-nCkGGZIxUjsywqAOGsdly8g8HPcYukVLmlm_05V5-42PexDHfpn1gFQnZAkd_GXyZ6ZNkJi8c4ZgBwBe8htpI9ZyZ9iOv_8pxIiCrETBEXLD/s320/IMG_6275.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCsZ_i4gkMo22wLgFuEMfJVe_tDH6Xj1c9VX_BoljdOgB1_Wi-9HvqdH8Ihu6NjzTo7C77DhyCThRpqIIAmhEKa7apFWFeRcpAmz6si7P5PNJJGLIg2Had9Wc4tZKq7R0Qq4H1K_jJdPm/s1600/IMG_6277.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCsZ_i4gkMo22wLgFuEMfJVe_tDH6Xj1c9VX_BoljdOgB1_Wi-9HvqdH8Ihu6NjzTo7C77DhyCThRpqIIAmhEKa7apFWFeRcpAmz6si7P5PNJJGLIg2Had9Wc4tZKq7R0Qq4H1K_jJdPm/s320/IMG_6277.JPG" width="320" /></a><br />
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3. Cut lengthwise into quarter inch thick pieces.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Ql0sUyX-Gx4p-0QqXCaI1j6vLPV7Rj2Ab5l6KouTjQGabDcX_koDRodrMDCXcr5KLnccTSTSaoA76LE7Q3FQ48kuxkqGOPO9wwUJufuAdDRUmCUyGaJXd_Ic29asqDCud0QakBuLTYtz/s1600/IMG_6280.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Ql0sUyX-Gx4p-0QqXCaI1j6vLPV7Rj2Ab5l6KouTjQGabDcX_koDRodrMDCXcr5KLnccTSTSaoA76LE7Q3FQ48kuxkqGOPO9wwUJufuAdDRUmCUyGaJXd_Ic29asqDCud0QakBuLTYtz/s320/IMG_6280.JPG" width="320" /></a>
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4. Place fries in a large mixing bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHsW3Bqu1V60WbR7YDjB2pWD4ICR1fPXCmkuW3UDpHLbnt9lNmFKtBonyiBl20j4nlzmf0YoTkgzzINSyURdyd5I-oPkVjTfJZaWXErY4cODQlUcWMqF0OpNJUWLcvVNBFrny4axBQgsD/s1600/IMG_6283.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHsW3Bqu1V60WbR7YDjB2pWD4ICR1fPXCmkuW3UDpHLbnt9lNmFKtBonyiBl20j4nlzmf0YoTkgzzINSyURdyd5I-oPkVjTfJZaWXErY4cODQlUcWMqF0OpNJUWLcvVNBFrny4axBQgsD/s320/IMG_6283.JPG" width="320" /></a>
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5. Add garlic, rosemary, oregano, thyme, salt, pepper and olive oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zhNfALZwjfs2uAB-yyrU-PNCScPKGyj_t3CWvde-LoSMX05bVJszk1Y6iLtvq05Ragg-feE1ubiaGNf0XgjtKVOBufHGAq7nAhlCQ8yaqLciZCtrznMRJPacegJeRF57Ii7MexDgXv9x/s1600/IMG_6284.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zhNfALZwjfs2uAB-yyrU-PNCScPKGyj_t3CWvde-LoSMX05bVJszk1Y6iLtvq05Ragg-feE1ubiaGNf0XgjtKVOBufHGAq7nAhlCQ8yaqLciZCtrznMRJPacegJeRF57Ii7MexDgXv9x/s320/IMG_6284.JPG" width="320" /></a>
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6. Mix until fries are fully coated.<br />
7. Place fries on a bakeware liner lined sheet pan, ensuring that each fry lies flat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWO_JuTuCEArCd6pEg_dauOXL_7iu7wmPEFFrX6SZLy73NqhUAlt-f31mpG1uYdrDX-S7ktLxqZZypxmoMZPPskb-N-RXhsG9WDaETF3_ckveiSSy8IzZL5G3tIQGircm4gZRLQMuY6kmC/s1600/IMG_6287.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWO_JuTuCEArCd6pEg_dauOXL_7iu7wmPEFFrX6SZLy73NqhUAlt-f31mpG1uYdrDX-S7ktLxqZZypxmoMZPPskb-N-RXhsG9WDaETF3_ckveiSSy8IzZL5G3tIQGircm4gZRLQMuY6kmC/s320/IMG_6287.JPG" width="320" /></a>
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8. Bake approximately 20 minutes then using a spatula, flip each fry.<br />
9. Bake an additional 5-10 minutes.<br />
10. Place in serving dish and sprinkle parmesan on top of the fries.<br />
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<u>Aoli</u><br />
1. Mix ingredients together in a small bowl<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3TeNF8lKeC3wtuFT46d7o9MocJORSo8TuAQjHROBjtAd-RC5paWNfsAT25h95F18OUDUz7Nxr9DBVVd6erTPxW5sHbXArBk8qdv-ZYbJJmPzcYGDj6WJuUS0QKht4tKnMt8rnG9hMWilg/s1600/IMG_6268.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3TeNF8lKeC3wtuFT46d7o9MocJORSo8TuAQjHROBjtAd-RC5paWNfsAT25h95F18OUDUz7Nxr9DBVVd6erTPxW5sHbXArBk8qdv-ZYbJJmPzcYGDj6WJuUS0QKht4tKnMt8rnG9hMWilg/s320/IMG_6268.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgve78h9HJ5_crksvkTu48cKU_Ux8cOM9K3iKzJRo7xa5QBu7_n9IewmnljTk_thUSLvVbLU9jnN0WUeT7OVqHdjKVkZ2sYdKTsLAWeDjIFcEI0zmj27jJVRd6Sa-89LEaiNAJAZDtJ6U7n/s1600/IMG_6269.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgve78h9HJ5_crksvkTu48cKU_Ux8cOM9K3iKzJRo7xa5QBu7_n9IewmnljTk_thUSLvVbLU9jnN0WUeT7OVqHdjKVkZ2sYdKTsLAWeDjIFcEI0zmj27jJVRd6Sa-89LEaiNAJAZDtJ6U7n/s320/IMG_6269.JPG" width="320" /></a><br />
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2. Transfer to small individual size bowls for dipping<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FIH-gNmFnJq_ZLvmZni0diDflYv5tyvnwCETfb9rKNm9KrTm38hFYs-Y_FXgone_6ZxfJdkwpd09yo_A9boqT0eqlXlt_OWkEJONKeoT47vurT90DuIKpsCOUf1jIo7uHZQVG0WdF-nr/s1600/Fries+-+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FIH-gNmFnJq_ZLvmZni0diDflYv5tyvnwCETfb9rKNm9KrTm38hFYs-Y_FXgone_6ZxfJdkwpd09yo_A9boqT0eqlXlt_OWkEJONKeoT47vurT90DuIKpsCOUf1jIo7uHZQVG0WdF-nr/s320/Fries+-+1.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiwywk6dXnU8j_3OANnXaOxjrrcbzdPHNnP-mEt1ZahOPV98CjmWPHRZh2zie6wBp4ZLmnj8JEGay8KMxWW4cPONJYKD4no-Mz4i1l0O6fUZbpiVfgpOSq8-g3snSgOjHMClON1CBhWhC/s1600/Fries+-+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiwywk6dXnU8j_3OANnXaOxjrrcbzdPHNnP-mEt1ZahOPV98CjmWPHRZh2zie6wBp4ZLmnj8JEGay8KMxWW4cPONJYKD4no-Mz4i1l0O6fUZbpiVfgpOSq8-g3snSgOjHMClON1CBhWhC/s320/Fries+-+3.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRvYatX61Gdxkqnrp-8elO-r5KsUk_SioRF4-gvw6ffCidfVMWs9qimD8cXLJsdW_oTrxLoH_TpEZ5nsFCWDEhw-A6LWnijyLmtwfx_gHA4HRnLHHpZJwnXKA13bGqJgQ1EGl9FcamNSp/s1600/Fries+-+7.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRvYatX61Gdxkqnrp-8elO-r5KsUk_SioRF4-gvw6ffCidfVMWs9qimD8cXLJsdW_oTrxLoH_TpEZ5nsFCWDEhw-A6LWnijyLmtwfx_gHA4HRnLHHpZJwnXKA13bGqJgQ1EGl9FcamNSp/s320/Fries+-+7.JPG" width="320" /></a>Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com3tag:blogger.com,1999:blog-3391449397112743737.post-59438919409383762832012-05-15T09:13:00.000-07:002012-05-15T09:13:02.165-07:00Havarti Stuffed Pesto Burgers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevl88zskBwldEcLj09POv0zZmTnQTCYwWr1OGq2uP2zKHHIzezu9ZzuMZcdWT03eunmMK-m4APavejLpytaIXTcbH_ZOc928nmpZAMsYVCJuZw3DGf6yCtllPnudw0c9TsFLQGNhWhIEw/s1600/Havarti+Burger+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevl88zskBwldEcLj09POv0zZmTnQTCYwWr1OGq2uP2zKHHIzezu9ZzuMZcdWT03eunmMK-m4APavejLpytaIXTcbH_ZOc928nmpZAMsYVCJuZw3DGf6yCtllPnudw0c9TsFLQGNhWhIEw/s320/Havarti+Burger+2.JPG" width="320" /></a><br />
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This is one of my favorite burgers of all time, probably because I love fresh pesto, combining the tastes of basil and roasted pine nuts, and I also love Havarti. The best thing about this burger is that the cheese cooks on the <em>inside</em> of the burger, making for a very soft and gooey center. This is not the kind of burger you would need to add ketchup or mustard to, though we do like to add tomato, lettuce and sometimes avocado. The recipe below yields 8 <em>very</em> large burgers. Enjoy!<br />
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<strong>INGREDIENTS</strong><br />
4 lbs ground beef<br />
2 10oz jars of basil pesto<br />
2 eggs<br />
8 large slices Havarti cheese<br />
Salt and pepper to taste<br />
1 cup mayonnaise<br />
Lettuce, Tomatoes, Avocado, etc. (optional)<br />
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<strong>DIRECTIONS</strong><br />
1. Mix 10 oz pesto into ground beef until well incorporated<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9wIF97C0lmv2Ae1d-PQfwpS8CRRVX1V1-gz8HAwJowQHLtNmS4u2kMSSDdVuyyaQm00RXvfii22RoAoSVfTiYVawkBxgTIxfxEDZ2-uKRsAM6w6ghjSbuykuP7UtONVL9dKM4-D0ptkLn/s1600-h/Pesto+in+Meat.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5340529249266903170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9wIF97C0lmv2Ae1d-PQfwpS8CRRVX1V1-gz8HAwJowQHLtNmS4u2kMSSDdVuyyaQm00RXvfii22RoAoSVfTiYVawkBxgTIxfxEDZ2-uKRsAM6w6ghjSbuykuP7UtONVL9dKM4-D0ptkLn/s320/Pesto+in+Meat.JPG" style="cursor: pointer; float: left; height: 240px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></a><br />
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2. Mix in eggs<br />
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3. Add salt and pepper<br />
4. Divide beef into 16 equal patties<br />
5. On top of 8 of the patties, add 1 heaping Tbs of pesto<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0ZEghhDzH06OsbEzri4iH3TMFOpT2Gpm4CZs2E2sulhn5CSQKfDccWtlsptMWgWQ4u6beMlOlEMkuqiVMR320L0ZikfuOKQd74ckJQREFwLKKWtUHkEAGLQy-pVZP84dDJOz9yTUgUcH/s1600-h/Patties+plus+Pesto.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5340529238393215602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0ZEghhDzH06OsbEzri4iH3TMFOpT2Gpm4CZs2E2sulhn5CSQKfDccWtlsptMWgWQ4u6beMlOlEMkuqiVMR320L0ZikfuOKQd74ckJQREFwLKKWtUHkEAGLQy-pVZP84dDJOz9yTUgUcH/s320/Patties+plus+Pesto.JPG" style="cursor: pointer; float: left; height: 240px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></a><br />
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6. Add one slice of Havarti, folded, on top of pesto<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfBwZcsO1BZadu31g0fNv0aPe0RMXjomvvzPzpTwqKrZhx9651FgAW_FYmN1dUD8Os605QlP-8AD1A8SmMR-bHYUJdSu_10qt8ss2344EtA4r00hP8HC4_iEDqYIj_4UIRxCVyxMcmVLW/s1600-h/Patties+plus+Havarti.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5340529234027891906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfBwZcsO1BZadu31g0fNv0aPe0RMXjomvvzPzpTwqKrZhx9651FgAW_FYmN1dUD8Os605QlP-8AD1A8SmMR-bHYUJdSu_10qt8ss2344EtA4r00hP8HC4_iEDqYIj_4UIRxCVyxMcmVLW/s320/Patties+plus+Havarti.JPG" style="cursor: pointer; float: left; height: 240px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></a><br />
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7. Add additional patty on top, then seal closed by pressing sides together<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLf436rzS3uAi8lg5t3GHUVheXgbY08YRiGQ_GBstr18HapDtwqtm_b3szZHuhIzDdPf2BBtV7Oh7rAw7ah3IvCDaDUVZlhq-csvanRaLTAzQwcVN1YXqpDj2Uu_B2qXJ6EQ_B5p_Ilq6G/s1600-h/Top+Patty+Added.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5340530282384291282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLf436rzS3uAi8lg5t3GHUVheXgbY08YRiGQ_GBstr18HapDtwqtm_b3szZHuhIzDdPf2BBtV7Oh7rAw7ah3IvCDaDUVZlhq-csvanRaLTAzQwcVN1YXqpDj2Uu_B2qXJ6EQ_B5p_Ilq6G/s320/Top+Patty+Added.JPG" style="cursor: pointer; float: left; height: 240px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8n6R8NXunzPzd_vApcTiU8CA2mOE6Ihk8g4YQoNLu5RM1uM_kf2ZDCkQk1YuScwPbylk8JMfXlhvKb4P6gJp-Rg5O-CS50kYmZFDv1oCS-xmYlkM3mvO5kyzjnma4HBy3OsLoU4HfCckv/s1600-h/Sealed.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5340530273787468898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8n6R8NXunzPzd_vApcTiU8CA2mOE6Ihk8g4YQoNLu5RM1uM_kf2ZDCkQk1YuScwPbylk8JMfXlhvKb4P6gJp-Rg5O-CS50kYmZFDv1oCS-xmYlkM3mvO5kyzjnma4HBy3OsLoU4HfCckv/s320/Sealed.JPG" style="cursor: pointer; float: left; height: 240px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></a><br />
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8. Combine mayo and remaining pesto<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisN3jjrjUpp9MzvKtXRBMTefhyuJuAHeaZ63Hzu__OCwOVSVUhwiXJ9FvXA58Ajc2wf9Eb4FKEPi3P46hTI_l97LkvAphyphenhyphenzzV3SQWxDR-1SlWtv8uP113zotecxxx5eKwYrlg3Auxdjv1t/s1600-h/Pesto+Mayo.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5340530264803387538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisN3jjrjUpp9MzvKtXRBMTefhyuJuAHeaZ63Hzu__OCwOVSVUhwiXJ9FvXA58Ajc2wf9Eb4FKEPi3P46hTI_l97LkvAphyphenhyphenzzV3SQWxDR-1SlWtv8uP113zotecxxx5eKwYrlg3Auxdjv1t/s320/Pesto+Mayo.JPG" style="cursor: pointer; float: left; height: 240px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></a><br />
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9. Grill on low heat<br />
10. Garnish with Pesto mayo and other ingredientsRohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com3tag:blogger.com,1999:blog-3391449397112743737.post-86614070805772068502012-05-14T10:01:00.000-07:002012-05-14T10:01:37.123-07:00Bacon Wrapped Green Bean Bundles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_FTiChKxA_rQFHsjwVNT1cIUHqW4ojfzO8SsMksE0KKBY2b_iT9m5FhxWgdbBNnpOIRdbqU4pT_m7P_mroN5RvtvVI_RTV0iIoxwl73qv2_zHI57HuzelXCegz_r1oAaB4o_nimihYxQ/s1600/Green+Beans+-+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_FTiChKxA_rQFHsjwVNT1cIUHqW4ojfzO8SsMksE0KKBY2b_iT9m5FhxWgdbBNnpOIRdbqU4pT_m7P_mroN5RvtvVI_RTV0iIoxwl73qv2_zHI57HuzelXCegz_r1oAaB4o_nimihYxQ/s320/Green+Beans+-+3.JPG" width="320" /></a><br />
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This delicious side dish was created by a local friend, Julie Ahrens. The green beans were tender and the combination of the crispy bacon, sweet brown sugar and the touch of soy make this one a keeper. The recipe below yields 10-12 servings. Enjoy!<br />
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<b>HELPFUL HINTS</b><br />
1. Have your ice bath ready to go. If you wait until the green beans are done blanching, you may end up over boiling them while you scramble to get it ready.<br />
2. These bundles make a great vegetable for a main course or could be used as a formal appetizer.<br />
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<b>INGREDIENTS</b><br />
1 lb fresh green beans, trimmed<br />
8 bacon strips, cut in half and cooked but not crisp<br />
6 Tbs butter, melted<br />
1/2 cup packed brown sugar<br />
1/2 tsp garlic salt<br />
1/4 tsp soy sauce<br />
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<b>DIRECTIONS</b><br />
1. Preheat over to 400 degrees F.<br />
2. Heat a large post of salted water to a rolling boil.<br />
3. Place green beans in pot and cook for 3-5 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl7cvA7oLYi5XB1W2Ed5Djxk0Jz6IgMEqP76whNAhPIQ51ZHyFT8k7dB-XiraJvwG4AyjWhRRfe3B-kgQgW29LYMbl9x57wgI9b-zWfdSDpbPWRnQqi4LNtyTkws8FH88wo2vUq_H52FT8/s1600/IMG_6620.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl7cvA7oLYi5XB1W2Ed5Djxk0Jz6IgMEqP76whNAhPIQ51ZHyFT8k7dB-XiraJvwG4AyjWhRRfe3B-kgQgW29LYMbl9x57wgI9b-zWfdSDpbPWRnQqi4LNtyTkws8FH88wo2vUq_H52FT8/s320/IMG_6620.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYrr8hnj9Svyfjdmunrgia1SFi8V8OlKAsMoZmiHA2SAMCff-Qw04Q4UzuAItuPdwBQVdUVSBTvkDg8Q9cLSCy5syN6rrjrtqH7g7Y7iRK5i7Z7_29-U8f40hvdBH2MS1uxDFGx7VqV54/s1600/IMG_6623.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYrr8hnj9Svyfjdmunrgia1SFi8V8OlKAsMoZmiHA2SAMCff-Qw04Q4UzuAItuPdwBQVdUVSBTvkDg8Q9cLSCy5syN6rrjrtqH7g7Y7iRK5i7Z7_29-U8f40hvdBH2MS1uxDFGx7VqV54/s320/IMG_6623.JPG" width="320" /></a><br />
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4. Remove the beans from the pot with a strainer and place them in ice water. Drain.<br />
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5. Place about 8-10 beans on each bacon strip.<br />
6. Wrap bacon around beans and secure with a toothpick.<br />
7. Place on an ungreased baking sheet.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFi270UUOrfS748_PAyIiM56Zju2RM3VpkniF2oz3Cr8ZIwNFdGKkfNtqAm_FjNNsss3_fMMW2UNkDAMPoEv6LVT2gbd7jdIuazK5t96PNjuLbUtSbRV5P18bLQdLaKniG0rGfzD_zpH5-/s1600/IMG_6628.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFi270UUOrfS748_PAyIiM56Zju2RM3VpkniF2oz3Cr8ZIwNFdGKkfNtqAm_FjNNsss3_fMMW2UNkDAMPoEv6LVT2gbd7jdIuazK5t96PNjuLbUtSbRV5P18bLQdLaKniG0rGfzD_zpH5-/s320/IMG_6628.JPG" width="320" /></a><br />
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8. In a small bowl, combine butter, sugar, garlic salt and soy sauce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVrVmT1EOuvPYzDbMb7DvjN8dq_8PKcLJ-TW2Vsq78Mw2k1ih4sAK7qJncii-gc5gzurNdW59ViKWPbBwW6I7hXfHs8bntLiZAQJO1mdp0wiQyZritfEpTldqA7JqrPr9sGsLkwZKB99Hr/s1600/IMG_6645.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVrVmT1EOuvPYzDbMb7DvjN8dq_8PKcLJ-TW2Vsq78Mw2k1ih4sAK7qJncii-gc5gzurNdW59ViKWPbBwW6I7hXfHs8bntLiZAQJO1mdp0wiQyZritfEpTldqA7JqrPr9sGsLkwZKB99Hr/s320/IMG_6645.JPG" width="320" /></a><br />
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9. Brush generously over bundles.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqymaV8-wDi5LttO5VE-mgzTmWCSWn19R3VFNycYj0PxTM3F1R3y8FgK2LTfT6-ZhlULEAM6N1lGjh1E7BPrr_fhnwJC_DpVIZIE9j8wD1AzVYAYI6gTGCE_bfhoirRAqe_T7FMypPpGXM/s1600/IMG_6649.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqymaV8-wDi5LttO5VE-mgzTmWCSWn19R3VFNycYj0PxTM3F1R3y8FgK2LTfT6-ZhlULEAM6N1lGjh1E7BPrr_fhnwJC_DpVIZIE9j8wD1AzVYAYI6gTGCE_bfhoirRAqe_T7FMypPpGXM/s320/IMG_6649.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuvMarez6vBf7oIYIKnnXdkguz0mer4DaN0R6XS9IE9H4QOPoL1vSYupygamP8ypqfnM-FRCDGhvnHmg3vMOEnJaV2Rf7Yy6US8cex93mWmzQyfsHwc9si75AeuiMda6HrXNG83iAFb91u/s1600/IMG_6654.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuvMarez6vBf7oIYIKnnXdkguz0mer4DaN0R6XS9IE9H4QOPoL1vSYupygamP8ypqfnM-FRCDGhvnHmg3vMOEnJaV2Rf7Yy6US8cex93mWmzQyfsHwc9si75AeuiMda6HrXNG83iAFb91u/s320/IMG_6654.JPG" width="320" /></a><br />
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10. Bake for 10-15 minutes or until bacon is crisp and beans reach desired tenderness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGsSk8ctKqosUxBgTdfUifwR2kjYu4B4np2-o_Zl5iRlmTXLILVcQZ_VBLmABfFwclQn0NCFLGMsjjNL-kOC1kV5BcGhyJJjpKejZOev0qYkdEcdAY_vL09knhE_XGsQC5D4lfyd7D2-l/s1600/IMG_6665.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGsSk8ctKqosUxBgTdfUifwR2kjYu4B4np2-o_Zl5iRlmTXLILVcQZ_VBLmABfFwclQn0NCFLGMsjjNL-kOC1kV5BcGhyJJjpKejZOev0qYkdEcdAY_vL09knhE_XGsQC5D4lfyd7D2-l/s320/IMG_6665.JPG" width="320" /></a><br />
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<br />Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com0tag:blogger.com,1999:blog-3391449397112743737.post-1346280628506277072012-05-05T13:48:00.000-07:002012-05-07T14:56:24.392-07:00Torched Pears with Mascarpone and Prosciutto<div class="separator" style="clear: both; text-align: center;">
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I had this amazing appetizer at <a href="http://www.luganorestaurant.com/?q=menu">Lugano</a> in Salt Lake City and loved the flavor profiles so much I knew I would have to try it out. So simple to make, the combination of sweet pear, crunchy brulee topping, creamy mascarpone, salty prosciutto, tangy balsamic reduction and bitter arugula makes this so craveable! The presentation is nice too - very elegant. The recipe below yields 12 servings of half a pear each, though I've found it's always good to make extra in case someone wants another helping, even if that someone is me. Enjoy!<br />
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<b>HELPS</b></div>
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<ahref="http: 7rszrqs1818="" _tj8vfnhzmeu="" aaaaaaaaft8="" com="" s1600="" tqmanchaowi="">1. When choosing your pears, make sure they're a nice shade of yellow, indicating just the right firmness. You don't want them too hard as they'll be too difficult to eat.</ahref="http:></div>
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<ahref="http: 7rszrqs1818="" _tj8vfnhzmeu="" aaaaaaaaft8="" com="" s1600="" tqmanchaowi="">2. To reduce the balsamic vinegar, simply place it in a small sauce pan and bring it to a boil, stirring occasionally, until the volume has reduced by about half. This occurs through evaporation and thickens the liquid while also intensifying and sweetening the flavor.</ahref="http:></div>
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<ahref="http: 7rszrqs1818="" _tj8vfnhzmeu="" aaaaaaaaft8="" com="" s1600="" tqmanchaowi="">3. Avoid the temptation to place the pears under a broiler during step </ahref="http:>4. Though you might brulee the top of the pears, the heat in the oven may reduce the moisture in the rest of the pear, depending on how long they're in the oven.<br />
<ahref="http: 7rszrqs1818="" _tj8vfnhzmeu="" aaaaaaaaft8="" com="" s1600="" tqmanchaowi=""><br /><strong>INGREDIENTS</strong><br />6 Bartlett Pears, ripe<br />12 Tbs Sugar<br />8 oz Mascarpone<br />12 thin slices Prosciutto<br />12 basil leaves<br />Arugula, small pieces for garnish<br />4 oz Balsamic Vinegar, reduced by about 1/2<br /><br /><strong>DIRECTIONS</strong><br />1. Cut top off pears, then cut in half<br />2. Using a melon ball scooper, scoop out the seeds leaving a small hole<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6levGeNEpg9hOanC5SZ2PkHbV5A-2dwB8ScR7X13SPeJ0Pe8SFJiM2vGQuKEkn8TWJT-druNTPFZbwP3tcVidtQ1FnrMKy7H0fIprNatQdHRs9ytf2MJkFZuqo5tuzLPAHVg3D1fNccoN/s1600/Pear+with+Hole.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5549307961951420930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6levGeNEpg9hOanC5SZ2PkHbV5A-2dwB8ScR7X13SPeJ0Pe8SFJiM2vGQuKEkn8TWJT-druNTPFZbwP3tcVidtQ1FnrMKy7H0fIprNatQdHRs9ytf2MJkFZuqo5tuzLPAHVg3D1fNccoN/s320/Pear+with+Hole.JPG" style="cursor: pointer; float: left; height: 240px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />3. Pat dry with towel<br />4. Spread 1 Tbs sugar on each half, then brulee using a butane torch<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV21cmmQX6rbIZYr5WGtD3WYDscYMawKoGVcryL9ePWipiaDXjOHD_yr884Leu979-pYgDg3PFuU3t1UHuXlTTDOVEUqz7l1xh_kK68aeml3_h0QArVGQ06xbl1tE9zemr5Te0ajNIwRdw/s1600/Brulee+1.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5549307542518068386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV21cmmQX6rbIZYr5WGtD3WYDscYMawKoGVcryL9ePWipiaDXjOHD_yr884Leu979-pYgDg3PFuU3t1UHuXlTTDOVEUqz7l1xh_kK68aeml3_h0QArVGQ06xbl1tE9zemr5Te0ajNIwRdw/s320/Brulee+1.JPG" style="cursor: pointer; float: left; height: 240px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgis5_I3AX4jJCOdy6prq5xl2rWz8bAKRlavHdrfMDv3RNjjBTzzsg8-cQ_1GncGc9Y_mpSJfzWCpEWr1eOmpA9-zwUms-vvm4g0TEIUJLPWAhiKw60IOqtVhhB1-rYjHn9eW1f15q1fD5-/s1600/Brulee+2.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5549307543389826530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgis5_I3AX4jJCOdy6prq5xl2rWz8bAKRlavHdrfMDv3RNjjBTzzsg8-cQ_1GncGc9Y_mpSJfzWCpEWr1eOmpA9-zwUms-vvm4g0TEIUJLPWAhiKw60IOqtVhhB1-rYjHn9eW1f15q1fD5-/s320/Brulee+2.JPG" style="cursor: pointer; float: left; height: 240px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />5. When cool, add just under ¾ oz of mascarpone cheese into the center of each pear half<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8hM-Y5MWeRtGaq6q5otpfi7Lwte-gZ8J8-p0VLjawtlrQ1trkfWCwlEIgoR5Gmzl4qOJBlZJss_ChM1t-4KHecTY5Q8PTMKll4uRiwG83NY5uYEMNdKXkHQE1Ox0Dmt3Znk3-fa0GUCEm/s1600/Mascarpone.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5549307554214267970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8hM-Y5MWeRtGaq6q5otpfi7Lwte-gZ8J8-p0VLjawtlrQ1trkfWCwlEIgoR5Gmzl4qOJBlZJss_ChM1t-4KHecTY5Q8PTMKll4uRiwG83NY5uYEMNdKXkHQE1Ox0Dmt3Znk3-fa0GUCEm/s320/Mascarpone.JPG" style="cursor: pointer; float: left; height: 240px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />6. Add one slice of prosciutto onto the mascarpone<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_K-ehpDZw4Lq0had84ZMA7MqZWKUxI4x_rltQm2pMDfpq5JH6c7mBbJcmgnDaCLP9VCD7H4p_M73cPfb0eqpXx1ZB0SF1s7zl6jOSkKE5nPhHk2R3kWfel1XsHG58h7ysJV39xs6MbxK/s1600/Proscuitto.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5549307972518474386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_K-ehpDZw4Lq0had84ZMA7MqZWKUxI4x_rltQm2pMDfpq5JH6c7mBbJcmgnDaCLP9VCD7H4p_M73cPfb0eqpXx1ZB0SF1s7zl6jOSkKE5nPhHk2R3kWfel1XsHG58h7ysJV39xs6MbxK/s320/Proscuitto.JPG" style="cursor: pointer; float: left; height: 240px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />7. Drizzle a small amount of balsamic vinegar on the top of the proscuitto<br />8. Crown the pear with a basil leaf<br />9. Place arugala on the plate around the pear<br />10. Drizzle balsamic vinegar on top of the arugula</ahref="http:><br />
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</div>Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com1tag:blogger.com,1999:blog-3391449397112743737.post-27565902048609195312012-04-01T13:49:00.001-07:002012-04-01T14:20:26.780-07:00Chocolate Chip Pancakes with Cinnamon Cream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBMHGptA9GxOuhlbrhs1z0mdyUaQBOh1sNUXQE5DvEldDAgUhZOdDKDu6MYMHxCFFeSQZVPhdLnhxuVYTzhx6jpjwuPO8iugXdnDTMMsxs7uSJ4XzYTSfgkfSW2UXXxeQAp431CPBEu2X/s1600/Pancakes+3.0.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBMHGptA9GxOuhlbrhs1z0mdyUaQBOh1sNUXQE5DvEldDAgUhZOdDKDu6MYMHxCFFeSQZVPhdLnhxuVYTzhx6jpjwuPO8iugXdnDTMMsxs7uSJ4XzYTSfgkfSW2UXXxeQAp431CPBEu2X/s320/Pancakes+3.0.JPG" width="320" /></a><br />
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Compliments of foodnetwork.com, this delicious recipe creates incredibly light and fluffy pancakes and tops them with maple syrup and the most delicious sweet cinnamon cream. The blending of the chocolate, maple and cinnamon was a great combination. Now, whenever I tell my kids I'm making pancakes, they immediately ask "Cinnamon Cream?" This recipe yields about 10 large pancakes. Enjoy!<br />
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<b>HELPFUL HINTS</b><br />
1. Make the cream in advance so you can serve it while the pancakes are hot.<br />
2. Be careful not to over-fold the batter or the pancakes will become more dense.<br />
3. Make a double-batch. They'll get eaten.<br />
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<b>INGREDIENTS</b><br />
<u>Pancakes</u><br />
1 1/4 cups all-purpose flour<br />
3 tablespoons sugar<br />
2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
1 cup milk<br />
2 large eggs, separated<br />
3 tablespoons butter, melted plus 4 tablespoons, divided<br />
1/2 cup miniature semi-sweet chocolate morsels<br />
Cinnamon Cream, recipe follows<br />
Maple syrup, for serving<br />
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<u>Cinnamon Cream</u><br />
1 cup heavy whipping cream<br />
1/4 cup confectioners' sugar<br />
1/4 teaspoon ground cinnamon<br />
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<b>DIRECTIONS</b><br />
1. Preheat griddle to 350 degrees F.<br />
2. In a large bowl, combine flour, sugar, baking powder, and salt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDKtIle7RqY3wY2o30o9ddvbMRIFX_n6dF2mpz6S9_OisOsBlCMnSrkr_5vjA490K-dLW6ln7z1hcEYTzTpaF-ffKZBHUwY5PDqIRflK1BvfOUR6yCVwfjqHQwquOdVX6QxRmIfpfIgHcy/s1600/Dry+Ingredients.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDKtIle7RqY3wY2o30o9ddvbMRIFX_n6dF2mpz6S9_OisOsBlCMnSrkr_5vjA490K-dLW6ln7z1hcEYTzTpaF-ffKZBHUwY5PDqIRflK1BvfOUR6yCVwfjqHQwquOdVX6QxRmIfpfIgHcy/s320/Dry+Ingredients.jpg" width="320" /></a>
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3. In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4uS9YLvJVlTD6VHHvVDurq-E8ERfXWzxMNDklX7i8ErrAA81jgtfshjlIWRS_jpEwg-VLGAPW5icY1z1oG70_0Fgu0k-pA372PlfGBUEZK5AQCPZMOuPHYSGqqa0bDKnx54Vo0ubeKos0/s1600/Mixing+Wet.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4uS9YLvJVlTD6VHHvVDurq-E8ERfXWzxMNDklX7i8ErrAA81jgtfshjlIWRS_jpEwg-VLGAPW5icY1z1oG70_0Fgu0k-pA372PlfGBUEZK5AQCPZMOuPHYSGqqa0bDKnx54Vo0ubeKos0/s320/Mixing+Wet.jpg" width="320" /></a>
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4. Add to flour mixture, whisking until smooth.<br />
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5. In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff.<br />
6. Gently fold into batter.<br />
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7. Gently fold in chocolate morsels.<br />
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8. Melt 2 tablespoons butter on hot griddle.<br />
9. Ladle about 1/4-cup batter for each pancake onto hot griddle.<br />
10. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked.<br />
11. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.<br />
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<u>Cinnamon Cream</u><br />
1. In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened.<br />
2. Gradually beat in confectioners' sugar and cinnamon, beating until stuff peaks form.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtSXijUPmVVwd1J5gmOLfHokOfHF_u8jGLDZwYuyBgORRhnndaYCLCO_n5Gk_dyfmYXGkiIx0zbo-bKJEw7InAZ6q0lzm0v8LhFbw21Ed7Vzr3vxxTCfFg1i-q7bLrgJO7RzcOwAyiqT2/s1600/Adding+Cinnamon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtSXijUPmVVwd1J5gmOLfHokOfHF_u8jGLDZwYuyBgORRhnndaYCLCO_n5Gk_dyfmYXGkiIx0zbo-bKJEw7InAZ6q0lzm0v8LhFbw21Ed7Vzr3vxxTCfFg1i-q7bLrgJO7RzcOwAyiqT2/s320/Adding+Cinnamon.jpg" width="320" /></a>
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3. Cover and chill.<br />
4. Serve pancakes with Cinnamon Cream and maple syrup.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKxooczzh3FMp_6AYXynczOn8ryIQ-JVL7b5hRBS3HskQCK7E7J7Tg3CsDyVURRttLYgcazoHLKR3qa8ExoDEXEnuMzriKM1z74G4eBvNxrPl6M9uMMYOzzMHc0G7xkFBeqP7AwrgCqCM/s1600/Pancakes+1.0.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKxooczzh3FMp_6AYXynczOn8ryIQ-JVL7b5hRBS3HskQCK7E7J7Tg3CsDyVURRttLYgcazoHLKR3qa8ExoDEXEnuMzriKM1z74G4eBvNxrPl6M9uMMYOzzMHc0G7xkFBeqP7AwrgCqCM/s320/Pancakes+1.0.JPG" width="320" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-auGsWsxhTAunJSv_SZeIJuE34G3URt1o9rTx1FtO4IEHKTTVfUC3OV3vobKx38ofyYXxoE6OKZuxNNgzL6CjI0kAlaXyQDtFnxk0wMiwTwE8eo37eYTQsb8qFZiBSVvng11-eNqdCWKs/s1600/Pancakes+2.0.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-auGsWsxhTAunJSv_SZeIJuE34G3URt1o9rTx1FtO4IEHKTTVfUC3OV3vobKx38ofyYXxoE6OKZuxNNgzL6CjI0kAlaXyQDtFnxk0wMiwTwE8eo37eYTQsb8qFZiBSVvng11-eNqdCWKs/s320/Pancakes+2.0.JPG" width="320" /></a>
</div>Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com0tag:blogger.com,1999:blog-3391449397112743737.post-6365580730569579512012-03-24T22:55:00.000-07:002012-03-25T22:01:21.383-07:00Natalie and Alice Benefit Dinner<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXXROqbIs2itHDHzxVl_Y3Y62m9avA_qlRIw75r9wU1MhxNtFQypyJhM_tuctwnJAbPcgjajSP_lwo866gDZBHv843eN79Dcnsg_nQQnvaiFKnaCgZXP8NSK9zIgVIbx8xZLabmF71NSo4/s1600/Table.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXXROqbIs2itHDHzxVl_Y3Y62m9avA_qlRIw75r9wU1MhxNtFQypyJhM_tuctwnJAbPcgjajSP_lwo866gDZBHv843eN79Dcnsg_nQQnvaiFKnaCgZXP8NSK9zIgVIbx8xZLabmF71NSo4/s320/Table.jpg" width="320" /></a><br />
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Sisters Natalie and Alice Fish, ages 8 and 2, both have a very rare disease known as Leaky SCID (Severe combined immunodeficiency). This life-threatening syndrome of recurrent infections results from numerous molecular defects affecting the immune system. This disease is so rare, an average of only 2 children are diagnosed in the US each year, yet these two precious little girls from the same family have it. Click <a href="http://fishesformarrowwishes.blogspot.com/">here</a> for the link to their parent's (Tyler and Lisy Fish) website which has chronicled their family journey and click <a href="http://www.youtube.com/watch?v=q3b6QHN89lY&feature=youtu.be">here</a> for a local news station's coverage of their story.<br />
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Both Natalie and Alice underwent bone marrow transplants in the last few months and to raise money, their family held a silent auction. I am good friends with their Aunt, Heather Disbrow and so I volunteered to cook a special 7 course meal as an auction item. The dinner sold and tonight I hosted in my home Tyler and Lisy, Jared and Heather Disbrow, Steve and Suzanne Disbrow, Aaron and Mandy Disbrow. Foodbuzz.com was made aware of this special occasion and our meal was included as part of their monthly 24x24, which "showcases posts from 24 Foodbuzz Featured Publisher bloggers, highlighting unique meals occurring around the globe during a 24-hour period."
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Below are pictures from the evening from my "Natalie and Alice Fish Benefit Dinner."
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<b>Tyler and Lisy Fish</b>
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Here are a few pictures of Tyler and Lisy holding pictures of Natalie and Alice.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBbaUtykSX4szrJn40zfcIZAkT9OV2aPEl1g-JnThhCzp1fBktFCPoSkPEmj8yz_JJxpScDzP2PjmDzavWFKwbwChyphenhyphenLwESgqLRgT-6lf2R-n8oIgl5r0UFJXFZeT0E9NQ5r_hT-f3p2c_I/s1600/Fish+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBbaUtykSX4szrJn40zfcIZAkT9OV2aPEl1g-JnThhCzp1fBktFCPoSkPEmj8yz_JJxpScDzP2PjmDzavWFKwbwChyphenhyphenLwESgqLRgT-6lf2R-n8oIgl5r0UFJXFZeT0E9NQ5r_hT-f3p2c_I/s320/Fish+2.jpg" width="320" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rygDODoOMOrvtJiNF1MgkB-4kZn6VFszphWQn4Y1P8ZU9N5hilVoSh5CKUoB8rfzhLi17gwJgxtqB1Hpbnx2BK9FjU3Morz7Y4PgfZ9htg29azTWB0trSCmuZsN7J_du9kD9cLMLzrPW/s1600/Fish+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rygDODoOMOrvtJiNF1MgkB-4kZn6VFszphWQn4Y1P8ZU9N5hilVoSh5CKUoB8rfzhLi17gwJgxtqB1Hpbnx2BK9FjU3Morz7Y4PgfZ9htg29azTWB0trSCmuZsN7J_du9kD9cLMLzrPW/s320/Fish+1.jpg" width="213" /></a><b><br /></b><br />
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<b>The Guests</b><br />
Here are a few pictures of everyone that came.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9cCnWtQUJgXogwthwFZG0BsMP6U5n2bHd2GvYKNJB_7O5k_B8m5LLfwoEKCvSKPLycIyGTQn-x7vZScA-kFpwYUVR158ulEZW2CAsez4zWZGUQYs4IpptrAA5r3rWPy9Oj1uvUS9uLEnU/s1600/Group+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9cCnWtQUJgXogwthwFZG0BsMP6U5n2bHd2GvYKNJB_7O5k_B8m5LLfwoEKCvSKPLycIyGTQn-x7vZScA-kFpwYUVR158ulEZW2CAsez4zWZGUQYs4IpptrAA5r3rWPy9Oj1uvUS9uLEnU/s320/Group+1.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4dRTINC9pD1zVya8Xd2ARtN152sn0FRnb3km0aUOiTvPus5t15RybXaSJqazHVCR4YGCYilRtIyQ8qG9k3Aj5jGONaJ0gs0TpXjY41vpxWm_8PTYjdxkNfdyssOYGkGUBADRcJZ7t7y6/s1600/Guests+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4dRTINC9pD1zVya8Xd2ARtN152sn0FRnb3km0aUOiTvPus5t15RybXaSJqazHVCR4YGCYilRtIyQ8qG9k3Aj5jGONaJ0gs0TpXjY41vpxWm_8PTYjdxkNfdyssOYGkGUBADRcJZ7t7y6/s320/Guests+4.jpg" width="320" /></a></div>
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<b>My Team</b><br />
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Matt and Bonnie Hargreaves were such a big help. Matt was my server and Bonnie was my photographer. She did an amazing job as you can see from all the pictures here.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1bs6f0qfhgfBjDY0rMkIoGqXenoRVNb9UrYiddVmR5Xeo4peHbWnsjHBu2PAj2-oWfGu-ugcJiqpDh2_GYGUya96mMsHLG7iM4YvuZIxdszdv9EXzZto_iTlG8BDTpV4GLIc3R6VyA-W/s1600/Hargreaves.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1bs6f0qfhgfBjDY0rMkIoGqXenoRVNb9UrYiddVmR5Xeo4peHbWnsjHBu2PAj2-oWfGu-ugcJiqpDh2_GYGUya96mMsHLG7iM4YvuZIxdszdv9EXzZto_iTlG8BDTpV4GLIc3R6VyA-W/s320/Hargreaves.jpg" width="213" /></a> </div>
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<b>Me</b></div>
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Here I am serving the main course. I was in the kitchen for nearly 12 hours today and can't think of a better way to spend a Saturday, especially given the cause.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzqb2dHOQ2kdQP1v80Mq7ZZzPtb7jBr32UwIod5US5r3zGNi6pA8Ah4kEUAOpsOlkTLUhORp7x4UG4EDOKQunskZELYmse0IPvXlO4tvpSrZ51tt_DBtPnJ6EVGFjDopAx4ShyphenhyphenSUgsSmS/s1600/Chef+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzqb2dHOQ2kdQP1v80Mq7ZZzPtb7jBr32UwIod5US5r3zGNi6pA8Ah4kEUAOpsOlkTLUhORp7x4UG4EDOKQunskZELYmse0IPvXlO4tvpSrZ51tt_DBtPnJ6EVGFjDopAx4ShyphenhyphenSUgsSmS/s320/Chef+5.jpg" width="213" /></a> </div>
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<b>The Menu</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNrB1yTg_9pZII-rFcTAD6eEPmHpBopzQn7Go1uNcKIfDwtzjkPXPFnmsl8K6xJkV0k7YdKtnlXRRNLMCdXCo7hskWotsR3f2ap96tUpKtQtoowP-pn55FP6bGuntqaQy2IqGBhUHFjND/s1600/Menu+Closed.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNrB1yTg_9pZII-rFcTAD6eEPmHpBopzQn7Go1uNcKIfDwtzjkPXPFnmsl8K6xJkV0k7YdKtnlXRRNLMCdXCo7hskWotsR3f2ap96tUpKtQtoowP-pn55FP6bGuntqaQy2IqGBhUHFjND/s320/Menu+Closed.jpg" width="213" /></a><br />
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<b>Course 1</b> </div>
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Carrot Raisin Bread - Click <a href="http://stepbystepgourmet.blogspot.com/2012/03/carrot-raisin-bread.html">here</a> for the recipe</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1c_IEJZDbjK6a7mzTa2nRS6xEb52sH_x9qdK6Ck_qfI8iiihTaNM_9uYJo91_ZhRHT_ubVHXpYSQCc0ytQ2xjc9eFKUnLj71shGQivKv0ZyYFV9LugRtYkyfiQTPx7mURk4KzWHcIKdY1/s1600/Carrot+Raisin+Bread.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1c_IEJZDbjK6a7mzTa2nRS6xEb52sH_x9qdK6Ck_qfI8iiihTaNM_9uYJo91_ZhRHT_ubVHXpYSQCc0ytQ2xjc9eFKUnLj71shGQivKv0ZyYFV9LugRtYkyfiQTPx7mURk4KzWHcIKdY1/s320/Carrot+Raisin+Bread.JPG" width="213" /></a></div>
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<b>Course 2</b> </div>
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Asiago Cheese Crisps with Fresh Boursin and Raspberry - Click <a href="http://stepbystepgourmet.blogspot.com/2011/09/asiago-crisps-with-boursin-and.html">here</a> for the recipe</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAjky9WHa1Nti_S7PoaYVe8GNunPSQPFQSS_x5IFLayMi7YbU66i3C0CuKLUox6j_tktW2k01ak_0qvb57D5xAo7ll2iwnZs40ZQCBJqfBTpqG_7ml8KD5ZPMmazqSwjEh6it3LuTXoK6/s1600/Asiago+Crisps.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAjky9WHa1Nti_S7PoaYVe8GNunPSQPFQSS_x5IFLayMi7YbU66i3C0CuKLUox6j_tktW2k01ak_0qvb57D5xAo7ll2iwnZs40ZQCBJqfBTpqG_7ml8KD5ZPMmazqSwjEh6it3LuTXoK6/s320/Asiago+Crisps.JPG" width="213" /></a> </div>
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<b>Course 3</b></div>
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Brie and Croute with Raspberry and Pecans - Click <a href="http://stepbystepgourmet.blogspot.com/2012/03/brie-en-croute-with-raspberry-and.html">here</a> for the recipe</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmMjmWbK763lMy3pDmozu00sb-LUEDzraziVZ8-TjzO9XHOijMkDlAHO7YthYuflOUAVn-4MOBzFAhNNDlwpPq2HtX2vnNODl43Dx14XBVIL9WiZwg3sVMuNM0DorfF_Vux1y-7Y0Zqm9/s1600/Brie+-+1.2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmMjmWbK763lMy3pDmozu00sb-LUEDzraziVZ8-TjzO9XHOijMkDlAHO7YthYuflOUAVn-4MOBzFAhNNDlwpPq2HtX2vnNODl43Dx14XBVIL9WiZwg3sVMuNM0DorfF_Vux1y-7Y0Zqm9/s320/Brie+-+1.2.JPG" width="320" /></a> </div>
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<b>Course 4</b></div>
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Buttermilk Blue Cheese Wedge Salad - Click <a href="http://stepbystepgourmet.blogspot.com/2012/03/buttermilk-blue-cheese-wedge-salad.html">here</a> for the recipe<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNrxKFBdtmCED8ttUcvYjB_pgJ2U2_br9W9l-tsaQMT7cSYA3JBVfgNDaS0Kut4SrXS6nUnxnkLh8rLHZYC9mOgJVtwGS_RXobrLYYCrs4qQKfynVcAPwsBB3lHdgRKXBUW9kicRal-5j7/s1600/Buttermilk+Blue+Cheese+Wedge.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNrxKFBdtmCED8ttUcvYjB_pgJ2U2_br9W9l-tsaQMT7cSYA3JBVfgNDaS0Kut4SrXS6nUnxnkLh8rLHZYC9mOgJVtwGS_RXobrLYYCrs4qQKfynVcAPwsBB3lHdgRKXBUW9kicRal-5j7/s320/Buttermilk+Blue+Cheese+Wedge.JPG" width="320" /></a> </div>
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<b>Course 5</b></div>
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Orange Peel Sorbet - Click <a href="http://stepbystepgourmet.blogspot.com/2012/02/orange-peel-sorbet.html">here</a> for the recipe</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDp34os_X0T3TpiwK4ZM60Z6LKylBJ9ApoOYR_fdfpQr5txgRVOncGgMvZ32Qohxld5OAcfdTXtj_zlRDOY9nb3SAGsq7hoGU_jb0IMH2zqGV8xJJQak-40DAB2-ljNHRpXDN9R2a-RVQ/s1600/Sorbet.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDp34os_X0T3TpiwK4ZM60Z6LKylBJ9ApoOYR_fdfpQr5txgRVOncGgMvZ32Qohxld5OAcfdTXtj_zlRDOY9nb3SAGsq7hoGU_jb0IMH2zqGV8xJJQak-40DAB2-ljNHRpXDN9R2a-RVQ/s320/Sorbet.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDp34os_X0T3TpiwK4ZM60Z6LKylBJ9ApoOYR_fdfpQr5txgRVOncGgMvZ32Qohxld5OAcfdTXtj_zlRDOY9nb3SAGsq7hoGU_jb0IMH2zqGV8xJJQak-40DAB2-ljNHRpXDN9R2a-RVQ/s1600/Sorbet.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><br />
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<b><b>Course 6</b></b></div>
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Tomato and Asparagus Risotto - Click <a href="http://stepbystepgourmet.blogspot.com/2012/03/tomato-and-asparagus-risotto.html">here</a> for the recipe</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUozrixbAiFffDUF5_g4qgSI-rb0AYf0JZndOPyghY7jP8ffy9Y1pu3iTvbcBq0ZaY1TbTy31-f9BICtTNyJIgQt_rbUA2BBzisx-3iNw5d08oF4g1DZX61OEGTOKGuxePJmBpwqic4GXc/s1600/Risotto.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUozrixbAiFffDUF5_g4qgSI-rb0AYf0JZndOPyghY7jP8ffy9Y1pu3iTvbcBq0ZaY1TbTy31-f9BICtTNyJIgQt_rbUA2BBzisx-3iNw5d08oF4g1DZX61OEGTOKGuxePJmBpwqic4GXc/s320/Risotto.JPG" width="320" /></a><br />
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Baked Cordon Bleu Roulade with Alfredo - Click <a href="http://stepbystepgourmet.blogspot.com/2011/09/baked-cordon-bleu-roulade-with-alfredo.html">here</a> for the recipe<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQmt3m74JwiwkQ8ng1Xa4mEraQRkWelUfcdxNVZFBox_4IvPm9lxLz4pesl6Etn5nboGueDyjE-oXcsGQeLVL1mQIATaMYMyMXN7_6m7ERjem36VoPxTcgKnMg-R5M-EASrvn01_cYoYs7/s1600/Cordon+Bleu.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQmt3m74JwiwkQ8ng1Xa4mEraQRkWelUfcdxNVZFBox_4IvPm9lxLz4pesl6Etn5nboGueDyjE-oXcsGQeLVL1mQIATaMYMyMXN7_6m7ERjem36VoPxTcgKnMg-R5M-EASrvn01_cYoYs7/s320/Cordon+Bleu.JPG" width="320" /></a></div>
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<b>Course 7</b></div>
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Chocolate Mousse with Pistachio and Cream - Click <a href="http://stepbystepgourmet.blogspot.com/2011/02/chocolate-mousse-with-pistachio-and.html">here</a> for the recipe</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIL9snf06LHK6q88ned3E-Y-c6O2QSpk-ywo3yr6Ec-gHiItShbxGoqVCsLsrGJchCb-i9jQ3gODiKTM4EPFIbKop4aRH23uKDiy-AnDEDYdg59wKK3dxsmglgG8a-rt_mQyzddTuwvkG/s1600/Mousse+6.2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIL9snf06LHK6q88ned3E-Y-c6O2QSpk-ywo3yr6Ec-gHiItShbxGoqVCsLsrGJchCb-i9jQ3gODiKTM4EPFIbKop4aRH23uKDiy-AnDEDYdg59wKK3dxsmglgG8a-rt_mQyzddTuwvkG/s320/Mousse+6.2.JPG" width="320" /></a><br />
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It was a wonderful evening together. For the link to the Fooduzz 24x24 page where this meal was featured, click <a href="http://www.foodbuzz.com/24">here</a>, where you'll also be able to see the other 23 meals from across the world. These will all be posted by Sunday night.<br />
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Visit my cooking blog: <a href="http://stepbystepgourmet.blogspot.com/">http://stepbystepgourmet.blogspot.com</a><br />
Join my Facebook page: <a href="https://www.facebook.com/StepByStepGourmet">https://www.facebook.com/StepByStepGourmet</a></div>
Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com3tag:blogger.com,1999:blog-3391449397112743737.post-72889164195616041072012-03-24T11:02:00.002-07:002012-05-15T22:41:49.181-07:00Carrot Raisin Bread<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_K9HW1LuBP6eN8yVV1a5fsbJLSi0EkBeCghUwWCGrVw8bHG75DNYBhE8t2jJYzBeZ8wbwjDZeFYVXmrIxVVW3k_4FfSLnWD7zy0XXf3tvZ_AgdQjWRVNSYE0Dly2GajlO71MlmAHqRyW/s1600/Bread+-+9.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_K9HW1LuBP6eN8yVV1a5fsbJLSi0EkBeCghUwWCGrVw8bHG75DNYBhE8t2jJYzBeZ8wbwjDZeFYVXmrIxVVW3k_4FfSLnWD7zy0XXf3tvZ_AgdQjWRVNSYE0Dly2GajlO71MlmAHqRyW/s320/Bread+-+9.JPG" width="320" /></a><br />
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This recipe comes from <em style="text-align: center;">Top Secret Restaurant Recipes 2</em><span style="text-align: center;"> by Todd Wilbur. I love this book! Mr. Wilbur has created mimics of some of the best dishes at restaurants like Cheesecake Factory, PF Changs, Mimi's Cafe (which this bread imitates), etc. The recipes in the book are not the actual recipes; instead, he has invented them through experimentation and they're are pretty much spot on! This is by far the tastiest carrot bread </span><em style="text-align: center;">ever</em><span style="text-align: center;">. It cooks for an hour and it will fill up your home with the most mouth-watering aroma. If you like a good, thick bread, this one is for you. And for the health-conscious, there's no butter or chocolate in this one (although a good smathering of butter on each piece is the only way to go).</span><br />
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<b>HELPFUL HINTS</b></div>
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1. Make sure to use a toothpick to ensure the middle is cooked. This bread cooks quickly on the outside but takes a bit longer to cook on the inside.</div>
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<strong>INGREDIENTS</strong></div>
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1 1/2 cups all-purpose flour</div>
1 tsp cinnamon<br />
2 tsp baking powder<br />
1/4 tsp baking soda<br />
3/4 tsp salt<br />
1 cup vegetable oil<br />
1 cup plus 2 Tbs granulated sugar<br />
3 eggs<br />
3 Tbs molasses<br />
1 tsp vanilla extract<br />
1 cup shredded carrots<br />
1/4 cup crushed pineapple<br />
1 cup raisins<br />
3/4 cup chopped walnuts<br />
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<strong>DIRECTIONS</strong><br />
1. Preheat oven to 350 degrees.<br />
2. Butter 2, 8 inch loaf pans and line the bottoms with parchment paper.<br />
3. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.<br />
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4. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36ydnGv8xbf3rMXouH9oGdYnqhF1iW6RhtTRk2z9LoghaOFW2o8V5BrtEEh7ChhBhPy58rUPC5zR03EmSFZMDMdltJFvdzPi-FtO2imyCfE9P0hNM4Avkb5LbZeYEiUmZj17kSn5SBeyn/s1600-h/Wet+Ingredients.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5304013701699328226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36ydnGv8xbf3rMXouH9oGdYnqhF1iW6RhtTRk2z9LoghaOFW2o8V5BrtEEh7ChhBhPy58rUPC5zR03EmSFZMDMdltJFvdzPi-FtO2imyCfE9P0hNM4Avkb5LbZeYEiUmZj17kSn5SBeyn/s320/Wet+Ingredients.JPG" style="float: left; height: 240px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></a><br />
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5. Add shredded carrots and pineapple and continue to mix.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCI-URABOXZoo-UFD1SQz39utPEbdXteV0kLgHy-ANZhap1ttnP6h3oG5dnPfjCT4tmmwfMZr3ymDGT6d-ZHB65IkQscsgbKBfAttAmKqb2WEaJNr8ApD_IjiOOga-cGZCbO1heGGw6EyR/s1600-h/Adding+Carrots.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5304010318842883282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCI-URABOXZoo-UFD1SQz39utPEbdXteV0kLgHy-ANZhap1ttnP6h3oG5dnPfjCT4tmmwfMZr3ymDGT6d-ZHB65IkQscsgbKBfAttAmKqb2WEaJNr8ApD_IjiOOga-cGZCbO1heGGw6EyR/s320/Adding+Carrots.JPG" style="float: left; height: 240px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></a><br />
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6. Add raisins and walnuts and mix well by hand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Kaow7PjAxJjaLF3xauRCW5hrP2hjO4G04OeN-WIh3EVCBu7BrXq1yH3EXqp4WrOofBWQMlzcbHYBWtH4hUeieSr8D4ewPXshxS8Z8rvg-w3x_bRHGXPCq3TI7FmO-BsWcofArIyjJQIf/s1600-h/Adding+Walnuts+and+Raisins.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5304010322614953314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Kaow7PjAxJjaLF3xauRCW5hrP2hjO4G04OeN-WIh3EVCBu7BrXq1yH3EXqp4WrOofBWQMlzcbHYBWtH4hUeieSr8D4ewPXshxS8Z8rvg-w3x_bRHGXPCq3TI7FmO-BsWcofArIyjJQIf/s320/Adding+Walnuts+and+Raisins.JPG" style="float: left; height: 240px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></a><br />
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7. Pour flour mixture into the other ingredients and stir until combined.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOmmMSzKHMyuItjlsdI-7J0H1GvFRBK3buPgXeCsduUiLeAPLzaFGHmfx_qzRDBokvegYKq-oM4BTOG87928n2GAUeSxakZoc51sQb32cf1Bj8o_vLXeZFY60thzlJLrnl7FGxHphXBv6/s1600-h/Wet+Ready.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5304013703763150098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOmmMSzKHMyuItjlsdI-7J0H1GvFRBK3buPgXeCsduUiLeAPLzaFGHmfx_qzRDBokvegYKq-oM4BTOG87928n2GAUeSxakZoc51sQb32cf1Bj8o_vLXeZFY60thzlJLrnl7FGxHphXBv6/s320/Wet+Ready.JPG" style="float: left; height: 240px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></a><br />
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8. Pour batter into loaf pans.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevAPlR-6TmTM9kIheZEdlyIFtPJw0rVntG60w2PelK-xzlMW9eJ7lfGU8wJsQKJcp5yxw_U0ec7DvOSwbkTeuwEFk7sdR2acI2ktL6Y15An1lLf1jo0gCnSStfMd77M1BVgg06L8yRCN6/s1600-h/In+the+Oven.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5304010342028159122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevAPlR-6TmTM9kIheZEdlyIFtPJw0rVntG60w2PelK-xzlMW9eJ7lfGU8wJsQKJcp5yxw_U0ec7DvOSwbkTeuwEFk7sdR2acI2ktL6Y15An1lLf1jo0gCnSStfMd77M1BVgg06L8yRCN6/s320/In+the+Oven.JPG" style="float: left; height: 240px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></a><br />
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9. Bake for 60 minutes or until done.<br />
10. Cool on a rack just slightly as the bread is best warm!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizeX5LRw0_HECfQ6USc_JalPXFmyo1-xweKNA_Lw1I8zHa_Mf5BOVqUaY1jH5nZ4oHbKkUKbd59dufifbMpfv1h-M7KFNOhkzGNflQmotfQWeS6_OhyphenhyphenaXkjKXHi4HAUieEXpkeUYsDOMHg/s1600/Bread+5.1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizeX5LRw0_HECfQ6USc_JalPXFmyo1-xweKNA_Lw1I8zHa_Mf5BOVqUaY1jH5nZ4oHbKkUKbd59dufifbMpfv1h-M7KFNOhkzGNflQmotfQWeS6_OhyphenhyphenaXkjKXHi4HAUieEXpkeUYsDOMHg/s320/Bread+5.1.JPG" width="213" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQsILJPWNhRGcgPW2a15se6ZFs8rLSGuBJpDOtyPqek-4Aj0xLQIInLyYo_QJkV5ro5-UX-wDuzrIjEv0gmd8eu6TxQSq7sYxgVcNmt2jodS4ssG9VX22wxLott8kqHLzPi4kK-zfEd3vA/s1600/Bread+-+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQsILJPWNhRGcgPW2a15se6ZFs8rLSGuBJpDOtyPqek-4Aj0xLQIInLyYo_QJkV5ro5-UX-wDuzrIjEv0gmd8eu6TxQSq7sYxgVcNmt2jodS4ssG9VX22wxLott8kqHLzPi4kK-zfEd3vA/s320/Bread+-+4.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGxBlsNM5z5S6G0YlpKaGaoXeu-ymYBPeZrERLCVo8yxN-WsyOfTTFi9vA-8o7D51RSlqRQ5oLWYUOo4MSC_jAEFYXQ5Ohoq3EMH0v6FhbgxPIk2t9JcndjQJzQwrKZ8nZrUMm5wxio2J/s1600/Bread+-+5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGxBlsNM5z5S6G0YlpKaGaoXeu-ymYBPeZrERLCVo8yxN-WsyOfTTFi9vA-8o7D51RSlqRQ5oLWYUOo4MSC_jAEFYXQ5Ohoq3EMH0v6FhbgxPIk2t9JcndjQJzQwrKZ8nZrUMm5wxio2J/s320/Bread+-+5.JPG" width="320" /></a><br />
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<br />Rohan Shearerhttp://www.blogger.com/profile/10677788783216516899noreply@blogger.com0