White Chocolate Creme Brulee

 

White Chocolate Creme Brulee

 

2  Cups  Half-and-Half

1-1/2  Cups  Whole Milk

1/3  Cup  Sugar

1  Vanilla Bean, split lengthwise and seeds removed

1/4  teaspoon  Salt

5  large  Egg Yolks

3  Tablespoons  Cornstarch

2  ounces  White Chocolate, chopped

8  teaspoons  Sugar

 

Adjust oven rack to middle position and preheat oven to 300*.

 

Combine Half & Half, Milk, 1/3-cup  Sugar, Vanilla pod and seeds, and Salt in a large saucepan.  Whisk Egg Yolks and Cornstarch in a bowl until combined, then whisk into Half & Half mixture.  Bring mixture to a boil over medium-high heat, stirring constantly, then reduce heat to medium low and simmer until thickened, about 1 minute.  Place chopped White Chocolate in a large liquid measuring cup and strain Half-and-Half mixture through a fine-mesh strainer on top of chocolate.  Whisk until completely smooth.

 

Bring 2 quarts water to a boil.  Place a kitchen towel in the bottom of a roasting pan and arrange eight 4- to 5-ounce ramekins or shallow fluted dishes on the towel.  Divide the custard mixture evenly among the dishes.  Carefully place pan on oven rack and pour boiling water into pan until water comes halfway up the sides of the ramekins.  Bake until custard is just set and center registers 170 degrees, about 30 minutes (about 20 minutes if using shallow fluted dishes).

 

Carefully transfer ramekins to wire rack and cool to room temperature, about 2 hours.  Refrigerate, covered, until cold, at least 4 hours or up to 2 days.

 

Uncover ramekins; if condensation has collected on surface, blot gently with paper towel.  Sprinkle one teaspoon Sugar evenly over surface of each custard.  Caramelize sugar with a kitchen torch until a deep golden brown.  Let stand 5 minutes; serve.

 

Oh, this is a simply wonderful dessert!  Cool, creamy, crunchy...  and even better--this is actually a low(er)-fat recipe!  What's not to like?!  I love the fact that this can be make up to two days ahead and refrigerated until ready.  For an extra-pretty dessert place three raspberries on top of each serving and dust with powdered sugar.

 

From Cook's Country, issue unknown.

 

 

"Now faith is the substance of things hoped for,

the evidence of things not seen"

Hebrews 11:1

 



the custard mixture, cooking

 

white chocolate, waiting for the custard

 

 

Individual Chicken Pot Pies

Individual Chicken Pot Pies

Well, so this year our family's tradition of fondue didn't happen quite like it normally does.  This year was our turn to host T's family on Christmas Day.  It looked really big to me to have our little family's traditional fondue on Christmas Eve and then have everything all cleaned up and ready for everyone to come over after Christmas Day church services, so we celebrated with our children on Sunday.  {We did have a fondue appetizer and dessert on Christmas Day with T's family--the children did get their fondue!}  I was able to make these Individual Chicken Pot Pies and White Chocolate Creme Brulee two days ahead and keep them in the fridge, ready to pop into the oven when we came home from Sunday services--I love that convenience!--dinner was ready to go and no dirty cooking pans to clean up afterwards makes for a more relaxing afternoon and a more relaxed mother!

 For the Crust:

1-1/2  Cups  Flour

1/2  teaspoon  Baking Powder

1/2  teaspoon  Salt

1/4  Cup  cold Butter

1/4  Cup  Buttermilk

2  Tablespoons  Oil

3 to 4  Tablespoons  Cold Water

For the Filling:

2  Tablespoons  Butter

1  lb  Baby Carrots, roughly chopped

3  ribs  Celery, roughly chopped

1  large Onion, chopped

1/3  Cup  Flour

2-1/2  Cups  Chicken Broth

2/3  Cup  Milk

2  Cups  cubed, cooked Chicken

1  Cup  Frozen Peas

1/8  teaspoon  Black Pepper

1/4  teaspoon  Poultry Seasoning

Cayenne Pepper, to taste

For the Crust: 

Combine Flour, Baking Powder, and Salt.  Cut in Butter until crumbly.  Add Buttermilk and Oil; toss with fork.  Gradually add Water, tossing fork until dough forms a ball.  Cover and refrigerate while preparing filling.

For the Filling:

In a large skillet, melt Butter.  Add the Carrots, Celery, and Onion; saute until crisp-tender.  In a small bowl, combine Flour, Chicken Broth, and Milk until smooth.  Gradually stir into vegetable mixture.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Stir in Chicken, Peas, and seasonings.  Transfer to eight 8-ounce oven safe ramekins or bowls; set aside.  {I use 6 cereal bowls and portion into appropriate-sized servings.}

Divide the dough into eight portions.  On a lightly floured surface, roll out dough to fit ramekins.  Place dough over Chicken and Vegetable mixture; seal edges.

Place Individual Chicken Pot Pies on a baking sheet and bake at 425* for 20-25 minutes or until crusts are golden brown.

Adapted from Healthy Cooking, issue unknown.

"I will sing of the mercies of the LORD forever:

with my mouth will I make known

Thy faithfulness to all generations"

Psalm 89:1

   I like to put everyone's intitial on their Pot Pie to make certain

that the right portion goes to the correct person.

  

   

{Peace on Earth}

A power-assuring ring is in this strain

Peace on Earth, Goodwill

to men.

{Emmanuel}

They shall call His

name Emmanuel

God with us.

~

This is the name

whereby He shall

be called, the Lord

our Righteousness.

Wishing you a

Happy Christmas 

{Prepare}

Prepare

ye the way of

the Lord,

make a highway

for our God.

Isaiah 40.3.

  

Christmas

Greetings    

Tea Rings >> A How-To Photo Tutorial

Tea Rings

A How-To Photo Tutorial

Hello again!  If you've noticed that this little blog has been quiet for a bit it's because I've been busy in the kitchen--last week I opened my third 25-pound bag of flour!  A certain businessman {read: my husband} asked me to make some Tea Rings for his clients as an Thanksgiving/end-of-the-year thank-you.  I have enjoyed the project, maybe even taking it to the extreme.  But on the upside, I have been able to streamline to process and have fun at the same time.  So, what I'd like do today is walk you through the steps.  When you're finished you will have three lovely Tea Rings--one for yourself and two to give away.  As a side note, these Tea Rings are sometimes also called Cinnamon Christmas Wreaths or Christmas Pull-Aparts.

First, let's make the dough.  I didn't photograph the steps for this, so just follow the written instructions.  :)

For the Dough:

2  packages  Dry Yeast, or 2 Tablespoons Bulk Yeast  (I buy my yeast in bulk at Costco and store it in the freezer.  If you're using frozen yeast it will take a few minutes longer to proof.)

2-1/2  Cups  Warm Water

3/4  Cup  White Sugar

3/4  Cup  Oil

2  Eggs, well beaten

2-1/2  teaspoons  Salt

8 to 8-1/2  Cups  White Flour

For the Filling:

6  Tablespoons Melted Butter, more or less

3  Cups  Unpacked Brown Sugar 

Ground Cinnamon

Finely Chopped Almonds, optional

Mix up the Dough:

In a large bowl with a well-fitting lid:   Stir together the Yeast, Warm Water, and Sugar; let set for 5-10 minutes, or until the yeast has proofed, or grown foamy.  Stir in the Oil, Eggs, and Salt.  Gently stir in the Flour in 2-cup increments, adding the last 1/2-cup if needed.  This will be a soft dough.  This will make 4-1/2 pounds of dough.

At this point you have two options:  tightly seal the lid and place dough in the refrigerator, allowing it to rise overnight, or loosely cover and place in a warm spot (like the kitchen table, under the lamp) and let the dough rise until doubled, about 1 hour.  If you choose to let the dough rise in the refrigerator, let it come to room temperature before proceeding--about 30 minutes of warming-up time on the counter is perfect.

To Assemble and Bake:

On a well-floured board, knead the Dough for 20-30 strokes.  Divide the Dough into 3 portions, 1-1/2 pounds each (a kitchen scales is so very helpful here!).  Working with one portion at a time, roll out dough to a 15-inch-wide by 18- or 20-inch-long rectangle.  Brush with Melted Butter, about 2 Tablespoons.  Gently spread with 1-Cup unpacked Brown Sugar, spreading completely to the edges.  Sprinkle with Ground Cinnamon, forming a border around the edges of the Dough and then filling in the middle--this ensures that the edges get good coverage.  If you are adding Almonds, do so now.  Gently stretch the top corners of the Dough to make them square and begin rolling the Dough toward yourself.  Repeat the corner-stretching at the bottom.  Carefully, very carefully, transfer the Roll to a parchment-lined round baking pan and place it in a circle, making certain that the seam side is on the underneath.  Using scissors, snip off the uneven ends of the roll; place the 'discards' on a greased baking sheet--these are to be baked after all the Tea Rings and shared with the "kitchen staff," which would be yourself and any children watching nearby.  Carefully cut the Roll in 1-inch sections, making certain to not cut all the way through the center of the roll.  Gently lay the sections on their sides, exposing the yummy brown-sugar and cinnamon.  Let rise until almost doubled, about 30-45 minutes.  Bake at 350* for 20-24 minutes, until golden brown.  Glass pans take about 2 minutes longer to bake than metal pans.  Let cool 20-30 minutes on the pan, then side the Tea Ring-still on the parchment paper-onto a cooling rack and continue to cool to room temperature.   When completely cool, frost with a Powdered Sugar-Vanilla-Milk frosting and sprinkle with Sliced Almonds.

For Gift-Giving:

Slide a 12-inch cardboard circle under each Tea Ring.  Carefully fold the parchment paper underneath the cardboard.  Wrap with plastic wrap, making certain to completely wrap the underside of the board, 'sealing' it completely.  Place the entire Tea Ring in a 350* oven for about 5 seconds to 'shrink-wrap' the plastic.  

Freeze for up to two months.  To serve:  let thaw overnight.  Gently slide Tea Ring and parchment off the cardboard and into a preheated 350* oven; heat until warm, about 10 minutes.  Transfer to serving plate and serve to your happy, hungry family.  Makes three 10-1/2- to 11-inch Tea Rings.

"And the angel said unto them,

Fear not; for, behold, I bring you good tidings

of great joy, which shall be to all people.

For unto you is born this day in the city of David

a Savior, who is Christ the Lord."

Luke 2:10 & 11  

Brush with Melted Butter, about 2 Tablespoons.

 

Gently spread with 1-Cup unpacked Brown Sugar, spreading completely to the edges.  

 

Sprinkle with Ground Cinnamon, forming a border around the edges of the Dough and then filling in the middle--this ensures that the edges get good coverage.  If you are adding Almonds, do so now.  

 

 Gently stretch the top corners of the Dough to make them square and begin

rolling the Dough toward yourself.

 

Repeat the corner-stretching at the bottom.

 

Carefully, very carefully, transfer the Roll to a parchment-lined round baking pan and place it in a circle, making certain that the seam side is underneath.  

 

  Using scissors, snip off the uneven ends of the roll

 

 Carefully cut the Roll in 1-inch sections, making certain to not cut all the way

through the center of the roll.  

 Gently lay the sections on their sides, exposing the yummy brown-sugar and cinnamon.  

 Let rise until almost doubled, about 30-45 minutes.  

   Bake at 350* for 20-24 minutes, until golden brown.

 

  When completely cool, frost with a Powdered Sugar-Vanilla-Milk frosting and

sprinkle with Sliced Almonds.

  Wrap with plastic wrap, making certain to completely wrap the underside of the board, 'sealing' it completely.  Place the entire Tea Ring in a 350* oven for about 5 seconds to 'shrink-wrap' the plastic.  

Now if you want to make whole bunch of these in one day, here are a few of my tips for a streamlined day.  It helps significantly to have a convection oven or a double oven to do this.  If you don't, you can bake two Tea Rings at one time--you'll just need to swap their positions halfway through baking.

• Mix up two batches of dough the night before and let them raise overnight in the fridge.
• Remove these from the fridge as soon as you get up.
• Feed your family breakfast, get them off to school and work and then clean up the kitchen.
• By now the first two bowls are warm enough to work with: knead them and divide the dough onto parchment paper; begin to roll out, place on pans, shape, and rise.
• Mix up two more batches in the original bowls; set them aside to rise.
• By now the first two pans you shaped should be risen enough: bake them and continue baking the remainder.
•  While the remaining Tea Rings are baking, knead, divide, form and shape the second two batches of dough.  If you're following the steps above, the Tea Rings which baked first should be cooling on racks and you can reuse the baking sheets.  Parchment paper is WONDERFUL because it keeps the pans clean for reuse and makes it so easy to slide the baked Tea Rings off onto the racks.
• By following these steps, you should be able to bake, frost, and shrink wrap 1 dozen Tea Rings between 8 am and 4 pm.
• Plan ahead and make certain that you have leftovers on hand or supper in the slow cooker.