The Altitude Adjustment Section
Green tea powder is a cool ingredient to add to things like ice cream and sorbet. I even had a green tea tiramisu at San Q which was pretty great. But how about making truffles with it? Oh come on, live a little!
Ingredients
2 cups finely chopped white chocolate
1/2 cup heavy cream
2 green-tea bags
1/2 teaspoon salt
1 tsp vanilla extract
1 tablespoon green tea powder
For rolling
1/4 cup green-tea powder
3/4 cup powdered sugar
1/2 cup crispy brown rice cereal, crushed
Procedure
In a double boiler, partially melt the white chocolate over simmering water until it's semi-liquid but still lumpy. Place the cream, tea bags, and salt in a small sauce and heat just until they simmer, then cool for 1 minute. Remove the tea bags. In a medium bowl, stir together the cream mixture and the melted chocolate. Add the vanilla and 1 tablespoon green tea powder. Keep stirring until the mixture smooths into a well-blended ganache. Cool the ganache in the refrigerator for at least 30 minutes. Using a small scoop, scoop small balls of the ganache onto a baking sheet. Roll the balls with your hands into smooth, uniform shapes and chill 30 minutes. Sift the green tea powder and powdered sugar together in a small bowl. Mix in the cereal. Dip each ganache ball into the tea mixture and shake off the excess.
Showing posts with label white chocolate. Show all posts
Showing posts with label white chocolate. Show all posts
Saturday, May 25, 2013
Saturday, August 04, 2012
White Chocolate Risotto
The Altitude Adjustment Section
This time of year, it's all about fruit and berries and cool stuff like that. But I saw this recipe and I thought this would be perfect to use as a base for fresh fruit and the sound of it totally took me in!
Ingredients
4 ounces white chocolate, chopped from a block
2 ounces heavy cream
1 tablespoon unsalted butter
3/4 cup Arborio rice
2 1/2 to 3 cups whole milk
1/3 cup sugar
1 vanilla bean, split and scraped
Procedure
The first thing you are going to do is make a ganache which is a mixture of white chocolate and cream. Carefully combine the white chocolate and the cream and stir it over medium heat till the chocolate is melted and smooth. Now add butter stir and refrigerate till firm.
In a saucepan, combine the rice, sugar, milk, and vanilla bean over medium heat. Stir frequently till rice is tender and most of the liquid has been absorbed. Now add in the white chocolate ganache a little at a time till you reach the desired sweetness. Serve warm with blueberries, raspberries, plums. Or how about some crumbled pinon brittle or toasted sesame seeds for topping? Though tempting, please do not use as a facial.
This time of year, it's all about fruit and berries and cool stuff like that. But I saw this recipe and I thought this would be perfect to use as a base for fresh fruit and the sound of it totally took me in!
Ingredients
4 ounces white chocolate, chopped from a block
2 ounces heavy cream
1 tablespoon unsalted butter
3/4 cup Arborio rice
2 1/2 to 3 cups whole milk
1/3 cup sugar
1 vanilla bean, split and scraped
Procedure
The first thing you are going to do is make a ganache which is a mixture of white chocolate and cream. Carefully combine the white chocolate and the cream and stir it over medium heat till the chocolate is melted and smooth. Now add butter stir and refrigerate till firm.
In a saucepan, combine the rice, sugar, milk, and vanilla bean over medium heat. Stir frequently till rice is tender and most of the liquid has been absorbed. Now add in the white chocolate ganache a little at a time till you reach the desired sweetness. Serve warm with blueberries, raspberries, plums. Or how about some crumbled pinon brittle or toasted sesame seeds for topping? Though tempting, please do not use as a facial.
Saturday, September 03, 2011
White Chocolate-Key Lime Pie
The Altitude Adjustment Section
This is a super easy, no-bake pie, which is an improvement over regular key lime pie (in my opinion), because the chocolate helps the texture of the pie and makes it a little denser.
Ingredients
1 cup whipping cream
1 (11-ounce) package white chocolate morsels
1 tablespoon sour cream
1 teaspoon grated lime rind
1/3 cup fresh Key lime or lime juice
1 (9-inch) ready-made graham cracker crust, or your favorite prepared recipe
lime slices for garnish
Procedure
Combine cream and white chocolate morsels in a medium saucepan over low heat. Cook 5 minutes or until morsels melt, stirring constantly. Remove from heat. Add sour cream, lime rind, and juice; stir well. Pour into crust. Cover and chill at least 8 hours. Garnish, if desired, with lime slices.
This is a super easy, no-bake pie, which is an improvement over regular key lime pie (in my opinion), because the chocolate helps the texture of the pie and makes it a little denser.
Ingredients
1 cup whipping cream
1 (11-ounce) package white chocolate morsels
1 tablespoon sour cream
1 teaspoon grated lime rind
1/3 cup fresh Key lime or lime juice
1 (9-inch) ready-made graham cracker crust, or your favorite prepared recipe
lime slices for garnish
Procedure
Combine cream and white chocolate morsels in a medium saucepan over low heat. Cook 5 minutes or until morsels melt, stirring constantly. Remove from heat. Add sour cream, lime rind, and juice; stir well. Pour into crust. Cover and chill at least 8 hours. Garnish, if desired, with lime slices.
Saturday, February 21, 2009
Caramelized White Hot Chocolate
Refreshing Beverage of the Week
My dear friend and baking mentor Susan Purdy sent me this recipe I just had to try for a caramelized white hot chocolate drink. "That’s crazy," I said, but then I tried it.
First you need to caramelize the chocolate. There are two ways to do this. Valhrona, the maker of fine chocolate, recommends placing a tray of chopped white chocolate in a 266 degree oven (now many oven dials are digital which makes this possible) for about 45 minutes or till desired brown color is achieved. In my convection oven, which is not digital, I had to play around with the temperature, using an oven thermometer and it took a bit longer to become the nice medium brown I was looking for. The recipe also states this process can be done in a pressure cooker. Simply place the chopped chocolate in a sealed bag and cook at high pressure for 30 minutes. Now you are ready to make your beverage.
Ingredients
7 ounces half and half
10 ounces milk
8 ounces caramelized white chocolate
1/4 teaspoon salt
Procedure
Bring the milk and half and half to a simmer. Place the caramelized white chocolate, and the salt in a blender. Pour the hot milk cream mixture over chocolate and blend till smooth and frothy. Pour into festive cups and drink immediately. Of course you can throw in a shot of rum or scotch if you so desire!
My dear friend and baking mentor Susan Purdy sent me this recipe I just had to try for a caramelized white hot chocolate drink. "That’s crazy," I said, but then I tried it.
First you need to caramelize the chocolate. There are two ways to do this. Valhrona, the maker of fine chocolate, recommends placing a tray of chopped white chocolate in a 266 degree oven (now many oven dials are digital which makes this possible) for about 45 minutes or till desired brown color is achieved. In my convection oven, which is not digital, I had to play around with the temperature, using an oven thermometer and it took a bit longer to become the nice medium brown I was looking for. The recipe also states this process can be done in a pressure cooker. Simply place the chopped chocolate in a sealed bag and cook at high pressure for 30 minutes. Now you are ready to make your beverage.
Ingredients
7 ounces half and half
10 ounces milk
8 ounces caramelized white chocolate
1/4 teaspoon salt
Procedure
Bring the milk and half and half to a simmer. Place the caramelized white chocolate, and the salt in a blender. Pour the hot milk cream mixture over chocolate and blend till smooth and frothy. Pour into festive cups and drink immediately. Of course you can throw in a shot of rum or scotch if you so desire!
Sunday, April 06, 2008
Black and White Chocolate Chip Cookies
The Altitude Adjustment Section
Sometimes nothing but a classic chocolate chip cookie will do, especially with a glass of milk. I think I am having a total childhood flashback. Anyway. Here is Susan Purdy’s altitude-adjusted chocolate chip cookie recipe which John Margraff made last week — reminding me how perfect these cookies are. And remember, Susan Purdy will be in town next week, and she will be my co-host on the show! She will also be giving 2 high-altitude baking classes at Las Cosas in the DeVargas mall on Friday April 11th and Friday April 18th from 10:00 am to 1:00pm. Call Las Cosas for details at 988-3394. Tell them "Mouth of wonder" sent you! Now, onto the recipe...
Ingredients
2 1/4 cups AP flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted room temp butter (1/2 pound)
3/4 cup minus 2 tablespoons granulated sugar
3/4 cup packed dark brown sugar
2 large room temp eggs
1 1/2 teaspoons vanilla extract
1 cup semisweet chocolate chips (6 ounces) or coarsely chopped chocolate bits
1 cup white chocolate chips (or coarsely chopped white chocolate bits)
1 cup (4 ounces) chopped pecans or walnuts
Procedure
Preheat oven to 350 and set rack in the center of the oven. In a medium bowl, whisk together flour, soda, and salt. In the bowl of your electric mixer, cream the butter till soft and creamy. Then beat in both sugars. Scrape down the bowl and beater. Beat in the eggs and vanilla. Now with the mixer on its lowest speed, slowly add the flour mixture. Next add the chips and nuts. Drop batter by rounded teaspoon onto sheet pans lined with parchment, about 2 inches apart. Bake for 8-10 minutes. If you over-bake they will be dry and crisp when cool. They should be moist and chewy. They will be delicious either way. Store in an airtight tin to keep moist. Get a glass of milk and sit down already! This recipe makes 55-60 cookies. Pace yourself.
Sometimes nothing but a classic chocolate chip cookie will do, especially with a glass of milk. I think I am having a total childhood flashback. Anyway. Here is Susan Purdy’s altitude-adjusted chocolate chip cookie recipe which John Margraff made last week — reminding me how perfect these cookies are. And remember, Susan Purdy will be in town next week, and she will be my co-host on the show! She will also be giving 2 high-altitude baking classes at Las Cosas in the DeVargas mall on Friday April 11th and Friday April 18th from 10:00 am to 1:00pm. Call Las Cosas for details at 988-3394. Tell them "Mouth of wonder" sent you! Now, onto the recipe...
Ingredients
2 1/4 cups AP flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted room temp butter (1/2 pound)
3/4 cup minus 2 tablespoons granulated sugar
3/4 cup packed dark brown sugar
2 large room temp eggs
1 1/2 teaspoons vanilla extract
1 cup semisweet chocolate chips (6 ounces) or coarsely chopped chocolate bits
1 cup white chocolate chips (or coarsely chopped white chocolate bits)
1 cup (4 ounces) chopped pecans or walnuts
Procedure
Preheat oven to 350 and set rack in the center of the oven. In a medium bowl, whisk together flour, soda, and salt. In the bowl of your electric mixer, cream the butter till soft and creamy. Then beat in both sugars. Scrape down the bowl and beater. Beat in the eggs and vanilla. Now with the mixer on its lowest speed, slowly add the flour mixture. Next add the chips and nuts. Drop batter by rounded teaspoon onto sheet pans lined with parchment, about 2 inches apart. Bake for 8-10 minutes. If you over-bake they will be dry and crisp when cool. They should be moist and chewy. They will be delicious either way. Store in an airtight tin to keep moist. Get a glass of milk and sit down already! This recipe makes 55-60 cookies. Pace yourself.
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