Marcello's Kitchen
2.7K views | +0 today
Follow
Marcello's Kitchen
Kitchen school on Como Lake hills
Curated by civis
Your new post is loading...
Scooped by civis
Scoop.it!

Pesche Dolci alla Siciliana - Manu's Menu

Pesche Dolci alla Siciliana - Manu's Menu | Marcello's Kitchen | Scoop.it
Pesche Dolci alla Siciliana. I am very excited about today's recipe. I am taking you all back to Sicily for this Regional Italian dish… a very special one. These are among my favourite Sicilian pastries.
more...
No comment yet.
Scooped by civis
Scoop.it!

The Iron You: Chocolate Covered Lime Coconut Bites

The Iron You: Chocolate Covered Lime Coconut Bites | Marcello's Kitchen | Scoop.it
Chocolate Covered Lime Coconut Bites                                                                   Print this recipe!
Adapted from JamieMagazine

Ingredients
Makes about 30 bites

¼ cup / 1.8 oz / 50 gr raw coconut palm sugar*
3 large egg whites
2 ½ cups / 7 oz / 200 gr shredded coconut (I used Bob’s Red Mill)
½ cup / 2.1 oz / 60 gr almond flour (I used Bob’s Red Mill)
1 ½ teaspoons honey
Zest of 3 limes
8.8 oz / 250 gr dark chocolate (I used Dagoba)

* If you don't care about the paleo thing you can use regular brown sugar

Directions

In a large bowl combine shredded coconut, sugar, egg whites, almond flour, honey, and the zest of one lime. Mix until well combined.
Place bowl in the refrigerator for 1 hour,
Preheat oven to 340°F (170°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.
Scoop about one tablespoon of coconut mixture and with dampened hands and rolling it into a ball.
If you want to create a quenelle shape, you’ll need two spoons of the same size. The size of the spoon will determine the size of your quenelle.
With a spoon in each hand, scoop a generous amount of coconut mixture into one spoon. Gently press the bowl of the second spoon against the coconut mixture, scooping the contents from the first spoon into the second.
Transfer the coconut mixture back to the first spoon in the same manner. This begins to create a smooth, rounded surface where the coconut mixture molded to the spoon.
Keep scooping back and forth until you have a nice, smooth oval shape.
Place coconut bites on the lined baking sheet and bake in the oven for 10 minutes, until golden at the edges but still soft in the middle.
Let cool completely on a rack.
Place chopped chocolate in a medium size heatproof bowl. Place the bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn’t touch the boiling water. Stir with a wooden spoon until chocolate is completely melted. Use pot holders to remove the bowl from over the boiling water. Let mixture sit for a few minutes.
Using a spoon, roll coconut bites in the melted chocolate (one at a time), until completely covered. Scoop the ball out with a fork and let the extra chocolate drip off.
Gently return the chocolate cover balls to the lined baking sheet, sprinkle with remaining lime zest and some shredded coconut, and refrigerate until chocolate has hardened.
more...
No comment yet.
Scooped by civis
Scoop.it!

Risotto capesante e #fingerlime

Risotto capesante e #fingerlime | Marcello's Kitchen | Scoop.it
Sono arrivate le prime ricette degli chef Italiani #fingerlime

Chef Luca Gagliardo della Rampina ha preparato un risotto leggero e gustoso con fumetto di ritagli di branzino e ridotto di capesante.

Se siete arrivati fino a qui, il risotto lo sapete fare ;-)

Gurnitelo con le capesante tagliate sottili, ricoperte di perline di fingerlime rosa e qualche fogliolina di timo citriodorus.

Se vi piace, una macinata di pepe del Nepal.
more...
No comment yet.
Scooped by civis
Scoop.it!

Cranberry Orange Cheesecake Recipe | Gimme Some Oven

Cranberry Orange Cheesecake Recipe | Gimme Some Oven | Marcello's Kitchen | Scoop.it
This Cranberry Orange Cheesecake recipe is perfect for the holidays, and is made lighter with low-fat cream cheese and Greek yogurt
Cranberry Orange Cheesecake

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Yield: 1 cheesecake (about 12-16 slices)

IngredientsOrange Cheesecake Ingredients:1 3/4 cups ground gingersnaps1/3 cup unsalted butter, meltedpinch of salt1 cups sugar3 (8-ounce) bricks PHILADELPHIA Neufchatel (Low-Fat) cream cheese, softened1 cup Greek yogurt2 tsp. vanilla extract3 eggszest of one orangeCranberry Orange Topping Ingredients:4 cups (1 12-ounce bag) fresh cranberries1 cup sugar1 cup water(topping) zest of one orange

.

more...
No comment yet.
Scooped by civis
Scoop.it!

#recipe Torta di Nocciole | Hazelnut cake

#recipe Torta di Nocciole | Hazelnut cake | Marcello's Kitchen | Scoop.it
The most traditional dish would be the Torta di Nocciole (Hazelnut Cake) and there seems to be a few variations - I've decided to try out a recipe in the October edition of Cucina Moderna. Torta di Nocciole© by Haalo ...

Torta di Nocciole/Hazelnut Cake

200 grams hazelnuts, toasted
120 grams icing sugar, divided
2 eggs
100 grams 00 flour
1 sachet vanilla baking powder
120 grams melted butter, cooled
30mls espresso, cooled
icing sugar, extra, for dusting


Place the hazelnuts and half the sugar into a food processor and blitz until roughly chopped - you don't want it as fine as almond meal, you still want to see pieces of hazelnut. Set this to one side.

Place the eggs and the rest of the icing sugar into a bowl and beat until thick and creamy then whisk in a handful of the chopped hazelnuts. Sift together the flour and baking powder and add this to the batter, along with the butter, coffee and the remaining hazelnuts. Fold this gently through using a metal spoon until just amalgamated.

Pour this into a buttered and floured 24cm cake tin and bake in a preheated 170°C oven until golden and cooked through - about 30 to 45 minutes.

Cool slightly in the tin before turning out onto a wire rack to cool. When cold, finish with a dusting of icing sugar.

Read more: http://cookalmostanything.blogspot.com/2013/11/torta-di-nocciole.html#ixzz2lYsLypSR

more...
No comment yet.
Scooped by civis
Scoop.it!

7 Rugelach Recipes to Make For Hanukkah

7 Rugelach Recipes to Make For Hanukkah | Marcello's Kitchen | Scoop.it
VIEW SLIDESHOW: 7 Rugelach Recipes to Make For Hanukkah

Rugelach are awesome flaky cookies to have around at any time of the year, but they're a must-have at Hanukkah to round out other fried and chocolate-y dessert options.
more...
No comment yet.
Rescooped by civis from The Man With The Golden Tongs Hands Are In The Oven
Scoop.it!

#Recipe - Chocolate Mousse Cake with Truffles

#Recipe - Chocolate Mousse Cake with Truffles | Marcello's Kitchen | Scoop.it

Ingredients

Chocolate Cake
Truffles
For the Mousse Frosting
2 cups heavy cream
3/4 oz unsweetened cocoa powder
13 oz bittersweet chocolate
1 sticks (1/2 cup) butter, cut into small cubes
1 teaspoons vanilla
pinch of salt
7 egg whites
1/2 cup sugar


Instructions: http://goo.gl/BxWMhy


Via The New Media Moguls
more...
No comment yet.
Rescooped by civis from The Man With The Golden Tongs Hands Are In The Oven
Scoop.it!

#Recipe - The dessert world of sweetalmond: Tiramisu

#Recipe - The dessert world of sweetalmond: Tiramisu | Marcello's Kitchen | Scoop.it

Ingredients:

16 oz Mascarpone cheese, room temperature. 
1/2 cup sugar 
1/4 cup water 
6 egg yolks 
1/2 cup heavy cream 
1 to 1 1/2 cups freshly brewed coffee, cooled. 
Lady fingers 
cocoa powder and shaved chocolate for garnish 

 

Directions: http://bit.ly/HPNbnf


Via The New Media Moguls
civis's insight:

Italian evergreen

more...
No comment yet.
Scooped by civis
Scoop.it!

brioche

brioche | Marcello's Kitchen | Scoop.it

Notes:
• I used a stand mixer fitted with the paddle attachment to mix the dough.
• For accuracy, I highly encourage use of weighted measures (included below) and a digital scale.
• I’ve scaled down the original recipe to make a single loaf. You’ll have leftover dough which can be chilled up to 5 days; I’ll share another recipe next week that works well with the remaining dough.

Brioche
3/4 cup water (170 grams)
1/2 Tbsp Red Star PLATINUM Yeast
1/2 Tbsp salt
1/4 cup honey (85 grams)
4 large eggs, lightly beaten, at room temperature (228 grams)
3/4 cup unsalted butter, melted and cooled (170 grams)
3 3/4 cups flour (530 grams)

Egg Wash
1 large egg yolk
1 Tbsp water
Turbinado sugar

Heat water in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Combine warm water, yeast, salt and honey in a large mixer bowl; mix on low speed until incorporated. Add eggs and melted butter; mix until combined. Gradually mix in flour, just until combined. Cover mixer bowl loosely with plastic and let rest at room temperature for 2 hours.

After 2 hours, place the covered dough in the refrigerator to chill for at least 3 hours, or up to 5 days (Dough can also be frozen in 1-pound portions up to two weeks and thawed for 24 hours in the refrigerator before using). When ready to bake, spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray and flour board or counter well.

more...
No comment yet.
Scooped by civis
Scoop.it!

Coconut Tres Leches Cake - A Hint of Honey

Coconut Tres Leches Cake - A Hint of Honey | Marcello's Kitchen | Scoop.it
This one I never considered making before I made it. And then immediately regretted the 20+ years I’ve lived without it. I know that sounds dramatic. After all, it is just a dessert. But it’s a shame to be missing out on something this wonderful. I suspect there are less-than-spectacular tres leches cakes out there. But this was the first I’ve tasted and I (we) loved it. I think you’ll be wowed as well.

I came across this coconut tres leches cake searching for a dessert to pair with tacos. I went all out a couple Sundays ago and slow-cooked a pork shoulder and fixed an array of toppings, and felt the need to serve a Mexican-themed final course. This recipe was highly touted on CHOW and I barely messed with it except for the addition of some cinnamon (don’t skip it!) and using vanilla extract instead of Bourbon. The coconut was the highlight for me. Coconut milk is one of the “tres leches” (three milks) and the whipped cream smothered cake is topped with toasted coconut flakes. Despite the detailed instructions, it is quite simple to make. And perfect for a party since it must be prepared ahead of time and allowed to refrigerate.

 

Coconut Tres Leches Cake


INGREDIENTS
butter, for coating the baking dish
1 cup all-purpose flour
1/4 tsp. cinnamon + extra for dusting
6 large eggs
1 cup sugar
1 14-oz. can sweetened condensed milk
2/3 cup evaporated milk (not nonfat)
1/2 cup unsweetened canned coconut milk (not light)
1 1/2 tsp. pure vanilla extract, divided
1 cup sweetened flaked coconut
1 1/2 cups heavy whipping cream
1 Tbsp. powdered sugar

 
more...
No comment yet.
Scooped by civis
Scoop.it!

Earl Grey Biscotti with Almonds and Homemade Candied Orange ...

Earl Grey Biscotti with Almonds and Homemade Candied Orange ... | Marcello's Kitchen | Scoop.it

Grandma was just here for a visit and her favorite hot drink is Earl Grey tea. So we made her some Early Grey Biscotti with Almonds and Homemade Cake. Fall is in full swing and the season of hot beverages is upon us. We usually stick to the traditional hot cocoa, warm apple cider, coffee, and tea. But recently we started looking for other hot drinks to warm our hands after those increasingly chilly walks home from school.  We stumbled upon some more outlandish drinks like Bubblin’ Hot Swamp Juice, Peanut Butter Hot Chocolate, and Melted Ice Cream Cocoa. We never realized how many different kinds of cider there are, including Buttered Orange Cider, Apple Cranberry Cider, and Spiked Wassail. Some obviously more kid-friendly than others. We need to start experimenting.

Grandma was just here for a visit and her favorite hot drink is Earl Grey tea. So we made her some Early Grey Biscotti with Almonds and Homemade Candied Orange Peels. We used the recipe for candied orange peels in Dolci: Italy’s Sweets. We incorporated the tea not only in the dough, but we combined the contents of one tea bag with a tablespoon of sugar and pressed it on top of each log. Not only does it become highly aromatic as the biscotti bakes, but the tops look extra special dotted with little dark flecks of tea.

Earl Grey Biscotti with Almonds and Candied Orange Peels

YIELD: approximately two dozen

2 ½ cups all-purpose flour

1 cup granulated sugar, plus 1 tablespoon for the topping

2 teaspoons double-acting baking powder

1 teaspoon salt

3 tablespoons of earl grey tea or the contents of approximately 10 earl grey tea bags, plus one more tea bag for the topping

2 eggs and 2 egg whites

½ teaspoon vanilla extract

1 teaspoon orange extract

1 heaping cup chopped of candied orange peels

½ cup almonds

____________________

1.  Preheat the oven to 350 degrees and place the rack in the middle of the oven.

2.  In a large flat-bottomed bowl, whisk together the flour, sugar, baking powder,  salt, and tea.

3.  In a smaller bowl, whisk together the eggs, egg whites, vanilla extract, and orange extract.

4.  With a rubber spatula, stir the egg mixture into the flour mixture until the dough just starts to come together.  Dust your hands with flour and knead the dough in the bowl until all the ingredients are incorporated and the dough is tacky.

5.  Add the dried candied orange peels and almonds and knead the dough until incorporated, about 10 – 20 times.

6.  Separate the dough in half.  Form two logs, approximately 3 inches wide and 1 inch high on a parchment lined baking sheet.  Leave several inches between the logs, the dough will spread as it bakes.

7. Mix 1 tablespoon sugar and the content of one tea bag. Press the mixture on top of each log.

8.  Bake in a preheated 350 degree oven for 30 minutes, or until the tops begin to crack or split.  Transfer logs to a wire cooling rack to cool completely.

9.  Transfer biscotti logs to a cutting board.  Slice the biscotti on a diagonal and place cut side down on the same parchment lined baking sheet.  Bake for an additional 20 minutes, turning the biscotti once halfway through. Transfer to a wire rack and let cool completely.

 
more...
No comment yet.
Rescooped by civis from The Man With The Golden Tongs Hands Are In The Oven
Scoop.it!

#RECIPE - Sweet Potato Cake with Paleo White Chocolate Frosting

#RECIPE - Sweet Potato Cake with Paleo White Chocolate Frosting | Marcello's Kitchen | Scoop.it

Ingredients:

½ cup of Butter or Palm Shortening
⅓ cup of Coconut Sugar
⅔ cup of Sweet Potato Puree
6 Medjool Dates (about ⅓ cup)
2 teaspoons of Vanilla Extract
½ cup (70g) of Coconut Flour (measure by dip and sweep)
½ cup (60g) of Tapioca Flour
2 teaspoons of Cinnamon
½ teaspoon of Nutmeg
¼ teaspoon of Powdered Cloves
¼ teaspoon of Ginger
½ teaspoon of Kosher Salt
½ teaspoon of Baking Soda
1 teaspoon of Cream of Tartar
3 Eggs
For the White Chocolate Frosting
4 ounces of Cocoa Butter
⅓ cup of Raw Honey
⅓ cup of Coconut Butter
1 teaspoon of Almond Extract
⅔ cup of Palm Shortening
½ cup of Arrowroot Powder
2 Tablespoons (optionally up to ¼ cup) of Full Fat Coconut Milk


Directions: http://bit.ly/1af7AKL


Via The New Media Moguls
more...
No comment yet.
Scooped by civis
Scoop.it!

Lemon Raspberry Bundt Cake

Lemon Raspberry Bundt Cake | Marcello's Kitchen | Scoop.it
With a sweet-tart glaze and a lightly sweetened crumb, this Lemon Raspberry Bundt Cake is perfect for everyday special moments.
When Will was a baby, he fell in love with lemons.
more...
No comment yet.
Scooped by civis
Scoop.it!

Baking Bites for Craftsy: Frozen Strawberry Souffles

Baking Bites for Craftsy: Frozen Strawberry Souffles | Marcello's Kitchen | Scoop.it
You strawberry-lovers out there may have already tried my Fresh Strawberry Souffles, a summertime recipe that transforms perfectly ripe berries into an airy souffle.
more...
No comment yet.
Scooped by civis
Scoop.it!

Mini Sacher Sorpresa

Mini Sacher Sorpresa | Marcello's Kitchen | Scoop.it
Cioccolato e Fingerlime una combinazione esplosiva

Sacher quasi tradizionale in tutti i componenti, ma in un format e con una sorpresa di gusto indimenticabile.

300 g di cioccolato fondente
150 g di burro
150 g di zucchero
170 g di farina 00
6 uova
un pizzico di sale
una bustina di lievito vanigliato
250 g marmellata di albicocche
mezzo bicchiere di panna
4 fingerlime
In una ciotola monta a crema il burro e lo zucchero,

aggiungi i tuorli uno alla volta per incorporarli meglio. 

Ora 150 gr di cioccolato ammorbidito a bagnomaria non troppo caldo per non coagulare le uova e segui con la farina e il lievito agggiunti un poco alla volta.

Monta gli albumi a neve ferma con un pizzico di sale e aggiungi all’impasto in 2 volte mescolando delicatemente con la spatola da sotto in su.

Versa l’impasto in una teglia rettangolare  precedentemente imburrata e infarinata in uno strato di un centimetro

Cuoci per 25/30 minuti in forno caldo a 180°

Nel frattempo diluisci la marmellata con mezzo bicchiere di acqua per spennerlarla meglio sulla torta.

Quando è fredda tagliala in due parti da sovrapporrre dopo averne cosparso metà, con metà della marmellata e aggiunto le perline di 2 fingerlime

Spalma la l’altra metà della marmellata sulla parte superiore e rifiniscila sgranando le perline dei fingerlime restanti.

Ora taglia a cubetti regolari la tua torta e posiziona su una grata per ricoprire i cubetti con la glassa con il coccolato avanzato, sciolto a bagno maria unito alla panna.

Lascia raffreddare la copertura in luogo fresco dovresti avere da 24 a 30 minisacher. ;-)

Sorpresa assicurata.
more...
No comment yet.
Rescooped by civis from ♨ Family & Food ♨
Scoop.it!

This Chocolate-Honey Layer Cake Is Pretty Sweet (Literally and Figuratively)

This Chocolate-Honey Layer Cake Is Pretty Sweet (Literally and Figuratively) | Marcello's Kitchen | Scoop.it
The following post was originally featured on Always Order Dessert and written by Alejandra Ramos, who is part of POPSUGAR Select Food.



My husband Eugene is in a cake club at work.

Via Mary E. Berens-Oney
more...
No comment yet.
Scooped by civis
Scoop.it!

Cookies Made To Pair With Alcohol Accentuate Tasting Experience [Pics] - PSFK

Cookies Made To Pair With Alcohol Accentuate Tasting Experience [Pics] - PSFK | Marcello's Kitchen | Scoop.it
A novel way to "eat" your favorite single malt.

Martí Guixé bridges the gap between beverages and refreshments, creating an epicurean delight. The artist introduced a collection of biscuits that are specially created to compliment one of five alcohols – mezcal, red wine, vodka, gin, and whiskey. When paired with its particular liquor, the biscuit accents the distinct flavor notes of the alcohol - Embedded Drinks was created for Tapas: Spanish Design for Food, an event dedicated to food innovation.

As simple as it may seem, the baking process of these biscuits is actually somewhat technical. Instead of using traditional cookie cutters, Guixé used 3D print modeling to create the biscuits’ unique shapes. The form of each biscuit was designed to enhance the taste of the alcohol after pouring, as well as the overall aesthetic appeal. A puck pitted with holes, the whiskey biscuit was cut to retain different amounts of whiskey when dipped, and enhance the oxygenation process.

The edible project drew inspiration from the practice of soaking bread with wine and sugar – a Catalonian tradition that encouraged better eating among children. Guixé did not bring the concept to life on his own, chemists within the food industry were working alongside him

more...
No comment yet.
Rescooped by civis from The Man With The Golden Tongs Hands Are In The Oven
Scoop.it!

#Recipe - Chocolate Hazelnut Cake

#Recipe - Chocolate Hazelnut Cake | Marcello's Kitchen | Scoop.it

Ingredients
FOR THE CAKE:
2 cups All-purpose Flour
½ cups Unsweetend Cocoa Powder
1-½ teaspoon Baking Soda
½ teaspoons Salt
1 stick Butter, At Room Temperature
1 cup Granulated Sugar
1 cup Light Brown Sugar
2 Large Eggs, At Room Temperature
2 teaspoons Vanilla Extract
1 cup Lukewarm Water
½ cups Buttermilk
FOR THE CREAM:
8 ounces, weight Mascarpone Cheese, At Room Temperature
¾ cups Powdered Sugar
1 teaspoon Vanilla Extract
1-¼ cup Heavy Whipping Cream
2-½ cups Nutella, Divided
1-½ cup Chopped Hazelnuts, For Topping


Directions: http://goo.gl/xVwvFB


Via The New Media Moguls
more...
No comment yet.
Scooped by civis
Scoop.it!

Italian Almond Cookies | David Lebovitz

Italian Almond Cookies | David Lebovitz | Marcello's Kitchen | Scoop.it
Most cafes I went to in Sicily served a variety of sweets to choose from, to go along with coffee – and it's probably a good thing that cafés in France don't, because otherwise they'd have to force me out of there with a crowbar.
more...
No comment yet.
Scooped by civis
Scoop.it!

chocolate-pecan brioche bread pudding with caramel sauce

chocolate-pecan brioche bread pudding with caramel sauce | Marcello's Kitchen | Scoop.it
On a chilly November evening, the only thing on my mind is a bit of fall comfort. To distract myself from the first of many long nights, a few remaining slices of last week’s brioche quickly became bread pudding.

 

Chocolate-Pecan Brioche Bread Pudding with Caramel Sauce


Caramel Sauce
6 Tbsp light brown sugar
3 Tbsp unsalted butter, cubed
3 Tbsp heavy cream
1/2 tsp vanilla extract
pinch of sea salt

 

Bread Pudding
5 slices Brioche, cubed (about 5 cups or 10 ounces)
3/4 cup low-fat milk
1 cup low-fat evaporated milk
2 large eggs, lightly beaten
1/3 cup sugar
2 Tbsp Cognac
1 Tbsp vanilla extract
1 tsp cinnamon
1/4 tsp salt

 

Topping
1/4 cup chocolate chips
1/3 cup pecans, halved

 

For the caramel sauce, combine brown sugar, butter, and cream in a heavy saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and sea salt until smooth. Pour sauce into a small jar to cool.

 
more...
No comment yet.
Rescooped by civis from The Man With The Golden Tongs Hands Are In The Oven
Scoop.it!

#Recipe - Banana Caramel Cream Dessert

#Recipe - Banana Caramel Cream Dessert | Marcello's Kitchen | Scoop.it

Ingredients:

Vanilla Pastry Cream (recipe below)

Bananas (I used two bananas for 6 small dessert servings)

Good quality caramel sauce, or dulce de leche.

Fresh whipped cream (I used 3/4 cup heavy whipping cream and 1 Tablespoon powdered sugar)

Graham Cracker crumble (recipe below)

Vanilla Pastry Cream

2/3 cup sugar (can be reduced to 1/2 cup if you prefer desserts less sweet)

1/4 cup cornstarch

1/2 teaspoon salt

3 cups whole milk

2 eggs

2 Tablespoons butter

1 Tablespoon vanilla extract (or 2 teaspoons vanilla extract and 1 teaspoon vanilla bean paste)

 

 

Directions: http://bit.ly/1hWwqnS


Via The New Media Moguls
more...
No comment yet.
Scooped by civis
Scoop.it!

#Recipe Coconut Rose Semifreddo

#Recipe Coconut Rose Semifreddo | Marcello's Kitchen | Scoop.it
ROSE COCONUT SEMIFREDDO

1 1/2 cup cold heavy whipping cream (35%)
1/4 cup rose syrup (see above)
1 cup fresh chemical-free rose petals6 egg yolks
1/2 cup sugar
1 cup coconut cream (skim the top of a 13.5 oz / 400 ml can of full-fat coconut milk)
3/4 cup unsulfured, unsweetened coconut
Crispy topping (optional)
1/2 cup roughly chopped pistachios
1/2 cup unsulfured, unsweetened coconut
2 tbsp butter
2 tbsp honey
more...
No comment yet.
Rescooped by civis from The Man With The Golden Tongs Hands Are In The Oven
Scoop.it!

#Recipe - Bocconotti, small cakes Calabrian (Italian street food)

#Recipe - Bocconotti, small cakes Calabrian (Italian street food) | Marcello's Kitchen | Scoop.it

Ingredients

- 150 g flour
- 70 g of sugar
- 50 g lard (in supermarkets or in the absence of butter)
- 1 egg + a yellow brush
- 1 mini pinch of baking soda
- Just grated zest of a lemon
- Cherry jam (about 300 g)

 

Bocconotti, chaussons à la confiture (pour 6 petits gâteaux) - 150 g de farine- 70 g de sucre- 50 g de saindoux (en grande surface ou, à défaut de beurre)- 1oeuf + un jaune pour badigeonner- 1 mini pincée de bicarbonate de soude- le zeste à peine râpé d'un citron jaune- confiture de griottes (300 g environ) 1. Préparer la pâte. Mélanger la farine avec la bicarbonate. Ajouter le saindoux puis le sucre et le zeste de citron. Travailler du bout des doigts pour obtenir un ensemble sablé, incorporer l'oeuf et travailler à nouveau jusqu'à obtenir une pâte lisse et homogène. Couvrir de papier film et laisser reposer une heure au réfrigérateur.2. Préchauffer le four à 180°C. Etaler la pâte à 3-4 mm d'épaisseur. Couper 6 disques de 10 cm de diamètre et 6 de 8 cm. Beurré des moules à muffin, y mettre les disques les plus larges en ayant soin de bien faire adhérer la pâte sur les parois. Remplir avec 1-2 cs de confiture puis refermer avec le reste des disques. Bien sceller les bords. Badigeonner avec le jaune d'oeuf et laisser cuire 20-30 minutes le temps que les gâteaux dorent. Servir tièdes ou froids. Ils se gardent plusieurs jours couverts, dans une boîte.

 

Directions: http://bit.ly/1aSpm58


Via The New Media Moguls
more...
No comment yet.
Rescooped by civis from The Man With The Golden Tongs Hands Are In The Oven
Scoop.it!

#Recipe - Dark Chocolate Speculoos Truffle Cake

#Recipe - Dark Chocolate Speculoos Truffle Cake | Marcello's Kitchen | Scoop.it

Ingredients

For the Cake
2 cups (250 grams) all-purpose flour
2 1/2 cups (500 grams) granulated sugar
3/4 cups (90 grams) Dutch process cocoa (I used Valrohna)
2 teaspoons baking soda
1 teaspoon kosher salt
1 cup (240 ml) vegetable or canola oil
1 cup (226 grams) full fat sour cream
1 1/2 cups (360 ml) water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 large eggs, at room temperature
For the Speculoos Swiss Meringue Buttercream Filling
4 oz (120 grams) egg whites
4 oz (113 grams) sugar
1/4 tsp kosher salt
3 sticks (12 ounces/339 grams)unsalted butter, cut into 2 inch chunks and at room temperature
1 teaspoon pure vanilla extract
1/2 cup (128 grams) Speculoos or Biscoff Cookie Spread
For the Dark Chocolate Frosting
1/4 cup (45 grams) + 2 tablespoons unsweetened Dutch-process cocoa powder (I used Valrohna)
1/4 cup (90 ml) + 2 tablespoons boiling water
1 1/2 cups (3 sticks/341 g) unsalted butter, room temperature
1/2 cup (63 g) powdered sugar
pinch of salt
1 pound (454 g) good-quality semi-sweet chocolate, melted and cooled
Chocolate sprinkles for garnish

 

Directions: http://bit.ly/18s5ZhV


Via The New Media Moguls
more...
No comment yet.
Rescooped by civis from The Man With The Golden Tongs Hands Are In The Oven
Scoop.it!

#RECIPE - Portokalovo jelly with chocolate mousse from the Milky

#RECIPE - Portokalovo jelly with chocolate mousse from the Milky | Marcello's Kitchen | Scoop.it

Ingredients:

300 ml orange juice 
30 g sugar 
vanilla stick 
5 g gelatin 

mousse chocolate milk: 

125 ml milk 

5 g gelatine, soaked in cold water 

150 g chocolate 60% cocoa 

200 ml cream 30%:musove&Itemid=11#sthash.nn4LWj3I.dpuf


Directions: http://bit.ly/1af72nY


Via The New Media Moguls
more...
No comment yet.
Rescooped by civis from The Man With The Golden Tongs Hands Are In The Oven
Scoop.it!

#RECIPE - S'mores Cake (Chocolate + Malt + Marshmallow)

#RECIPE - S'mores Cake (Chocolate + Malt + Marshmallow) | Marcello's Kitchen | Scoop.it

S’mores Cake 


Milk Crumbs
3/4 cup milk powder
1/2 cup flour
3 tablespoons sugar
2 tablespoons corn flour
3/4 teaspoon sea salt flakes
80g butter, melted
12 tablespoons Ovaltine mix
80g white chocolate, melted


Malt-fudge sauce
1 1/3 cups Ovaltine mix
120g dark chocolate (I used Lindt 70%)
1 teaspoon molasses
Pinch of sea salt flakes
1/2 cup cream
1/2 cup glucose / corn syrup
1/4 cup sugar

Chocolate cake
60g dark chocolate
1 3/4 cups flour
3/4 cup dutch-process cocoa
2 teaspoons baking powder
1 teaspoon sea salt flakes
170g butter, room temperature
2 1/4 cups sugar
3 tablespoons glucose / corn syrup
3 eggs
3/4 cup buttermilk
1/3 cup vegetable oil
1 teaspoon vanilla extract


Malt soak
1/2 cup milk
3 tablespoons Ovaltine mix


Assembly
2x packets mini marshmallows (sorry didn’t make note of the grams!)
Brûlée torch

 

Click Image Or Title For Complete Instructions


Via The New Media Moguls
more...
No comment yet.