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Archive for Vanilla extract

Top o’ the Mornin’ Introducing SEXY Irish Coffee French Toast

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Irish Coffee French Toast

UD - Irish Coffee French Toast

Yields:2 servings (4 slices) Cost: About $1.35 per serving
Ingredients:
French Toast
1 Forttuna Choco Chunk loaf/cake
2 Farm Fresh eggs
1/2 cup Sheridans Irish Coffee Cream liqueur
1/2 teaspoon Vanilla extract
1 plus tablespoon butter, for cooking
Powdered sugar, for garnish

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Irish Coffee Cream Topping:
1/2 can  Non-Dairy Dessert Topping
1 Tablespoon Via Roma instant espresso
6 Tablespoons of Sheridans Irish Cream Coffee liqueur

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Instructions:
1.Unwrap the mini cake and turn it on its side. Cut into 4 equal rounds.
2. In a small mixing bowl, whisk together the eggs, Irish Coffee Liqueur,and vanilla.
3. Melt about 1 tablespoon of butter in a large frying pan.
4. Thoroughly soak each cake round in the egg mixture and place in the fry pan.
5. Cook 2-3 minutes on each side, until golden brown.
6. While the toast is cooking, empty about half the can of non dairy topping into a bowl and mix in the instant espresso.
7. Place 2 pieces of the toast on 2 plates and sprinkle with powdered sugar.
8. Serve the Irish coffee cream mixture on top.

SHERIDANS – Irish Coffee Cream Liqueur

SHERIDANS
Description:

Visually stunning, it is owned by Gilbey’s, the same group that produces Baileys.

With its white liqueur having a white chocolate richness, and the black of warm coffee and whiskey, the whole rounded off by a chocolate & nutty finish.

Producer: Sheridans
ABV:   15.5%
Brand:   Sheridans



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Pineapple Cobbler via [allyou]

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Pineapple Cobbler



Yield: 8 Servings
Cost per Serving: $.46

Ingredients

Preparation

Preheat oven to 375°F. In a bowl, mix flour, salt, sugar, baking powder, milk and vanilla extract; stir until mixture forms a smooth batter. Gently stir in butter.

Spread batter evenly in a 9-by-13-inch baking dish (it will be a very thin layer) and scatter pineapple chunks evenly over batter.

Bake until pineapple has fallen to bottom of pan and top is puffed and golden brown and springs back slightly when touched in middle, 25 minutes. Cool cobbler slightly and then serve warm with vanilla ice cream or whipped cream, if desired.


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Chilled White Chocolate Risotto via [thelonebaker]

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Chilled White Chocolate Risotto

chilled white chocolate risotto

Hey, it’s Dan I’m sharing one of my recipes with you as step-mother
aka ‘The Lone Baker’ can’t be here tonight. Oh yeah, Elly and I are
doing another café/cake review soon so watch out for that should be
awesome.

Chilled White Chocolate Risotto

I’ve adapted this from one of Jamie Oliver‘s recipes.

Ingredients

4 tbs caster sugar
85 gram (3oz) butter
2 teaspoons of vanilla essence or extract
½ cup water
325 gram (11.5oz) risotto rice
1 litre (4 cups) full fat milk
100 gram (3.5oz) best white chocolate grated
100 gram (3.5oz) dark 70% chocolate chocolate in chunks or curls
extra one to two cups of milk
Method

In an appropriately sized high sided, thick bottom pan with a lid,
slowly melt two-thirds of the butter. Add your rice and the sugar.
Turn the heat up to medium, stir the rice, and add the water,
continuing to stir until it has almost cooked away.  Now add the milk
little by little. Keep the rice on a slow but constant simmer for about
16 or 17 mins and stir it as often as you can. In this way you move
the starch out of the rice and this will give you creamy end product,
much like the classic Italian rissotto. When the rice has cooked
through it should be soft yet still holding its shape. You may need to
add a little more milk or water just to adjust the consistency.
Remove for the heat, stir through vanilla, add the grated white
chocolate and the rest of the butter, then stir, place a lid on top
and leave for a few minutes.
If serving chilled: stir through one to two cups of milk into
risotto. Transfer to a refrigerator container, lightly press a piece of
baking paper on top to stop a skin forming, cover with lid or plastic
wrap and chill for two hours before serving with fresh berries and
curls of dark chocolate.
If serving warm: Spoon the rissotto on to plates, then push a
couple of chunks of dark chocolate into the middle of each one and
serve immediately.





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QUICK & DECADENT Gelato Recipes via [rubbahslippahsinitaly.blogspot.com and chicagosane.blogspot.com]

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Dolce: goat milk and double chocolate gelato

Gelato season is upon us

via [thekosherfoodies.com]

If you really like chocolate and gelato, make this.

And if you like chocolate, you should make her Outrageous Brownies, which we’ve made a pareve version of a bunch of times (but they were pre-blog, so unfortunately we didn’t take photos… next time!)

Where were we? Oh, yes. Chocolate gelato. You should probably serve it with something not as chocolatey, like a fruity syrup or whipped cream.

Ingredients:

Directions:

  1. Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
  2. Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don’t allow the mixture to boil!
  3. Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
  4. Pour the custard into the bowl of an ice cream maker and process according to the manufacturer’s directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.

Kiwi-Macadamia nut gelato

Kiwi   macadamia nut gelato

1 1/2 cups whole milk

1/2 cup heavy cream

2 large, whole eggs

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

3 large, ripe kiwi

1/3 cup macadamia nuts, diced

1. Halve the kiwi fruit and scoop out the flesh into a small bowl. Smash to a pulp with a wooden spoon. Turn into a strainer over a bowl to drain and place in the refrigerator.

2. Heat the milk and heavy cream in a heavy saucepot until tiny bubbles form around the edge. Do not let come to a boil!

3. Meanwhile, whisk the eggs together with the sugar until light in color. Temper the egg mixture by slowly whisking in the hot milk in a thin, steady stream. Strain the egg/milk liquid into a clean saucepot and cook over very low heat, stirring frequently, until it coats the back of a spoon. Do not allow to overcook as the eggs will curdle.

4. Pour into a glass bowl and allow to cool completely, stirring occasionally to avoid a skin from forming on the top. Cover with plastic wrap and refrigerate until very cold.

5. Churn the mixture according to the manufacturer’s instructions until firm. Scoop into a large bowl and fold in the kiwi pulp and macnuts. Transfer gelato to a container and freeze until desired consistency.

Carrot gelato: It’s the bombe!

I liked the flavor result of this second recipe attempt. In the first, grated carrots were steeped in hot milk and the gelato didn’t taste enough of carrots. The color was also entirely different, more of a saffron yellow since I used eggs which were meant for making egg pasta. The gingerbread cake recipe comes from Joyofbaking.com which I followed to the letter except to leave out the lemon zest. A 15×10-inch baking sheet was perfect for obtaining a layer from which I cut out 3-inch discs. As for the italian meringue, I used this recipe, the same one that I made for the roasted peaches dessert *. Of course all this fuss for “exploding carrots” is superfluous. Spherical shapes or no, a couple of scoops topped with finely chopped candied ginger works just as well. And a slice of gingerbread cake gives you something to sink your two front teeth into.

CARROT GELATO (makes about 1½ pints)

1½ cups whole milk

3/4 cup fresh carrot juice

2 large eggs

3/4 cup granulated sugar

1 teaspoon rice flour

pinch of salt

1-2 tablespoons acacia or orange flower honey (opt.)

Heat the milk and carrot juice in a saucepan until tiny bubbles form around the edge. In the meantime, whisk the eggs, sugar, rice flour, and salt in a separate bowl until light in color.

Temper the beaten eggs by whisking in a small amount of the heated milk/carrot liquid, a little at a time, until all is incorporated. Strain this mixture back into a clean saucepan and cook, stirring constantly, over very low heat until the carrot cream has thickened and coats the back of a spoon.

Remove from heat and pour into a heavy glass bowl. Taste to check for sweetness and stir in the honey if necessary. Allow to cool, then refrigerate for several hours or overnite until the carrot cream is completely cold. Churn according to manufacturer’s instructions for your icecream/gelato machine.

Coffee and donuts.. gelato

Donuts in Italy, but we call ’em ciambella (ch’yahm-BEH-lah). Same smell…

1 1/2 cups whole milk

1/2 cup heavy cream

1 heaping tablespoon finely ground espresso coffee, or 1 – 2 tablespoons regular coffee

(you can adjust more or less, the intensity of coffee flavor to your liking)

2 large, whole eggs

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 donuts, broken into small pieces with 1 cup reserved for topping

a knob of butter

1 – 2 tablespoons brown sugar

1. Combine the milk with the heavy cream and heat in a heavy saucepot until tiny bubbles form around the edge; do not let it come to a boil! Stir in the coffee grounds and allow to steep for 10 minutes. Add the vanilla extract.

2. Whisk the eggs and sugar together until light in color. When the milk is ready, temper the egg mixture by slowly whisking in the hot milk. Pour this egg/coffee milk through a strainer lined with cheesecloth and return to a clean saucepot. Cook over very low heat, stirring frequently, until it coats the back of a spoon. Do not overcook as the eggs will curdle.

3. Pour into a glass bowl and allow to cool completely, stirring occasionally to avoid a skin from forming on the top. Cover with plastic wrap and refrigerate until very cold.

4. Prepare the donut topping: Melt a bit of butter in a nonstick pan, add the reserved donut crumbs and a generous sprinkle of brown sugar. Stir and saute until the crumbs are golden and caramelized into crunchy bits. Cool and set aside.

5. Pour the chilled coffee custard into the gelato machine. Churn according to manufacturer’s instructions, adding the uncooked broken donut crumbs just before gelato is done. Transfer to a container, sprinkle with donut topping and freeze until set.

1 1/2 cups whole milk

1/2 cup heavy cream

1 heaping tablespoon finely ground espresso coffee, or 1 – 2 tablespoons regular coffee

(you can adjust more or less, the intensity of coffee flavor to your liking)

2 large, whole eggs

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 donuts, broken into small pieces with 1 cup reserved for topping

a knob of butter

1 – 2 tablespoons brown sugar

1. Combine the milk with the heavy cream and heat in a heavy saucepot until tiny bubbles form around the edge; do not let it come to a boil! Stir in the coffee grounds and allow to steep for 10 minutes. Add the vanilla extract.

2. Whisk the eggs and sugar together until light in color. When the milk is ready, temper the egg mixture by slowly whisking in the hot milk. Pour this egg/coffee milk through a strainer lined with cheesecloth and return to a clean saucepot. Cook over very low heat, stirring frequently, until it coats the back of a spoon. Do not overcook as the eggs will curdle.

3. Pour into a glass bowl and allow to cool completely, stirring occasionally to avoid a skin from forming on the top. Cover with plastic wrap and refrigerate until very cold.

4. Prepare the donut topping: Melt a bit of butter in a nonstick pan, add the reserved donut crumbs and a generous sprinkle of brown sugar. Stir and saute until the crumbs are golden and caramelized into crunchy bits. Cool and set aside.

5. Pour the chilled coffee custard into the gelato machine. Churn according to manufacturer’s instructions, adding the uncooked broken donut crumbs just before gelato is done. Transfer to a container, sprinkle with donut topping and freeze until set.

1 1/2 cups whole milk

1/2 cup heavy cream

1 heaping tablespoon finely ground espresso coffee, or 1 – 2 tablespoons regular coffee

(you can adjust more or less, the intensity of coffee flavor to your liking)

2 large, whole eggs

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 donuts, broken into small pieces with 1 cup reserved for topping

a knob of butter

1 – 2 tablespoons brown sugar

1. Combine the milk with the heavy cream and heat in a heavy saucepot until tiny bubbles form around the edge; do not let it come to a boil! Stir in the coffee grounds and allow to steep for 10 minutes. Add the vanilla extract.

2. Whisk the eggs and sugar together until light in color. When the milk is ready, temper the egg mixture by slowly whisking in the hot milk. Pour this egg/coffee milk through a strainer lined with cheesecloth and return to a clean saucepot. Cook over very low heat, stirring frequently, until it coats the back of a spoon. Do not overcook as the eggs will curdle.

3. Pour into a glass bowl and allow to cool completely, stirring occasionally to avoid a skin from forming on the top. Cover with plastic wrap and refrigerate until very cold.

4. Prepare the donut topping: Melt a bit of butter in a nonstick pan, add the reserved donut crumbs and a generous sprinkle of brown sugar. Stir and saute until the crumbs are golden and caramelized into crunchy bits. Cool and set aside.

5. Pour the chilled coffee custard into the gelato machine. Churn according to manufacturer’s instructions, adding the uncooked broken donut crumbs just before gelato is done. Transfer to a container, sprinkle with donut topping and freeze until set.

Frozen gelato-filled fruit

[Frozen  gelato-filled fruit]

Use ripe, unblemished, essentially perfect fruit. Scoop out enough of the flesh without tearing the skin and fill the halves with softened icecream. Stick them back together and freeze until solid. I’d suggest to take them out atleast 10 minutes before serving or else your guests just might chip a sweet tooth on one of these. 😉

I was playing around with the composition of fruit bowls in order to get a feel for sketching again, and what happens?  I vaguely recalled a memory of having frozen gelato-filled fruit at the wedding of one of my husband’s relatives. The lovely bride hailed from southern Italy, from the region of Calabria, and from what I hear, these icy and refreshing treats are often served for dessert at wedding celebrations.

I could not find any information on the web as to how the idea of all this came about, but from what my husband tells me, the fruit is halved and pitted, then the flesh is scooped out to be made into a gelato. The fruit gelato goes back into the hollows of the fruit, reassembled, and frozen. It sounds easy enough to make but time-consuming work if a variety of yummy summer fruit is used, so I subbed with some vanilla bean gelato that I had made previously and dug into my fridge for whatever I could find. Eh, so much for a fruit bowl composition, but they turned out ok!

Pomegranate gelato

[pomegranate gelato]


Ingredients:

1 cup freshly squeezed* pomegranate juice (requires 2 large)

1 ¼ cup heavy cream

5 oz. (3/4 cup) granulated sugar

Combine the juice and sugar in a small, heavy, saucepot and bring to a simmer. Continue to simmer, uncovered, for about 10 minutes; set aside to cool completely. When the resulting pomegranate and sugar syrup has cooled, whisk in the heavy cream and refrigerate for several hours until very cold. Churn according to ice cream machine’s instructions.

*Note: To extract the juice from the pips, I use a potato ricer.

Honey-Rose Gelato Recipe

https://i0.wp.com/farm4.static.flickr.com/3253/3105430111_b3ff253652.jpg

Take 2 cups of whole milk and infuse it with fresh rose petals.  I infuse the milk for at least 2 weeks before I make it.  The milk will take on a very light pink color, almost not visible.  If you don’t have fresh rose petal, rose preserves work but don’t give you the scent of going fresh.
Heat the infused milk in a pan with 1 cup of sugar (preferably fine white) and 1/4 cup of powdered milk.
Most recipes call for 4 egg yolks but I prefer the creamy consistency so I use 8 egg yolks.  Separate them and hand whisk until they’re thick.  If you use an electric mixer, don’t overmix.
Add the HALF of the hot milk mixture to the eggs, slowly.  Whisk constantly to blend it all nicely.
Once that hot milk mixture and egg yolks are mixed, pour it all back into the remaining hot milk mixture in the pot.  Mix it to a gravy-like consistency and keep mixing until your thermometer reads 170 degrees.  Don’t go hotter or colder.
Add a full cup of heavy whipping cream and mix gently.  Then refridgerate the entire mixture for 48 hours.
To add rose texture, I use handy candied rose petals, about 1 cup.  You can also buy these at the store.  I chop them up into very thin strips (they’ll look like little toothpicks almost) and throw them into the mixture.
Pour the mixture into your ice cream maker.  As you watch it thicken, you can add honey slowly so it mixes into the gelato but doesn’t blend.  You’ll get nice strips of honey to offset the bitter rose flavor.
After it’s at the proper thickness, freeze the mixture for 48 hours, preferably at just under 60 degrees.
Serve as fast as possible from the freezer.  If you have problems with the gelato sticking too much, you can try it again with a pinch of xanthan gum.  This is effected by the temperature of your fridge, your ice cream maker and your freezer.



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