#simple pound cake raspberry coulis | Explore Tumblr Posts and Blogs

witch-of-orchids · 4 years

Text

Ostara Recipes Masterpost

Note: THIS IS NOT DONE!!! I accidentally deleted the other one so I had to start over :( Will be adding more throughout the day, but for now, Blessed Ostara!!

Also, side note I’m sorry about any misinterpretations! I only speak German, Korean, and English and tried my best. I tried to go off the traditional European route a bit because I am Korean, and it would not make sense for many poc/cultural witches to only celebrate in traditionally European ways!

Main Dishes

Ostara Risotto

Ostara Lamb Stew

Ostara Deviled Eggs

Asparagus and Black Bean Salad

Purple Pickled Eggs

Paella Mixta- Mixed Paella

Bocadillo de Berenjenas con Pollo y Mostaza- Chicken and Mustard Aubergine Sandwich

Sopa Fría de Aguacate con Yogurt- Cold Avocado Soup with Yogurt

Huevos Pocados con Espinacas- Poached Eggs with Spinach

Quinoa Salteada com Ovo e Abacate- Sautéed Quinoa with Egg and Avocado

Salada Mediterrânea de Gorgonzola- Mediterranean Gorgonzola Salad

Bữa ăn mùa xuân Tây Ban Nha của Jose Pizarro- Spanish Spring Meal of Jose Pizarro

Green Garden Herby Basmati Rice with Basil, Mint, Chives & Rosemary

Lemony Cream Cheese Pancakes with Blueberries

Kapelusze pieczarek z przepiórczymi jajkami- Mushroom Hats with Quail Eggs

Omlety z jagodami- Omelets with Blueberries

Barszcz wiosenny z awokado- Borscht with Avocado

Вкуснейшая баранина- Delicious Lamb

Tarte légère courgettes, jambon et chèvre gratiné- Light Zucchini, Ham, and Goat Cheese Tart

Soupe Petits Pois, Menthe et Coriandre- Green Pea, Mint, and Coriander Soup

Artichauts à la Romaine- Roman Artichokes

Ragoût de Petits Légumes de Printemps- Spring Vegetable Stew

Sztrapacska, Strapačky, Haluska, Halušky

Épaule d'Agneau aux Herbes Roulée Rôtie- Roasted Lamb Shoulder with Herbs

Souris d'Agneau aux Épices Douces- Lamb Shank with Sweet Spices

Spargel mit Kartoffelschnee- Asparagus with Potato Snow

Gemüse-Pfannkuchen- Vegetable Pancakes

Frühlingseintopf mit Kasseler- Spring Stew with Smoked Pork

Linsen-Blumenkohl-Suppe- Lentil cauliflower Soup

Spargelcremesuppe- White Asparagus Cream Soup

Sieben Kräutersuppe- Seven Herb Soup

Lammkeule mit WacholderbeerensauceServings- Roast Leg of Lamb with Juniper Berry Sauce

Ghormeh Sabzi

Thai Green Curry with Beef and Eggplant

Ayam Masak Merah- Spicy Tomato Chicken

春キャベツと豚肉の重ね蒸し- Spring Steamed Pork and Chicken

豚の角煮クローブ風味- Braised Pork with Cloves

Soba Noodle Salad

春季养生汤- Healthy Spring Soup

蘑菇片莴笋蛋汤- Mushroom and Lettuce Egg Soup

翡翠鲜肉烧麦- Fresh Jade Roasted Wheat Wraps

달래된장찌개- Soybean Paste Soup

쑥전- Mugwort Pancakes

닭고기 쌀국수- Chicken and Rice Noodle Soup

Lamb and Fava Beans Stir Fry

Bulgogi Spring Rolls with Sweet Ssamjang Sauce

Classic Borscht

Buckwheat Crêpes

French Spring Soup

Red Snapper en Papillote

Brioche French Toast With Lemon Curd and Strawberry Compote

Rosemary Roasted Lamb

Irish Stew Pie

Raddish Toast with Chive Butter

Roasted Beet, Leek, and Onion Quiche

Risotto Leggero con Viole, Asparagi e Ricotta- Light Risotto with Violets, Asparagus, and Ricotta

Drinks

Ostara Lavender Lemonade

Fruit Citrus Floats

Smoothie de Morango- Strawberry Smoothie

Milk-shake aux Fraises- Strawberry Milkshake

Violet Tea

Lavender Lemonade

Strawberry Lemonade

Iced Hibiscus Latte

Elderflower Cordial

Flower Sun Tea

Dandelion Mead (Dandelion Wine Made with Honey)

Condiments/Sides

Perfect Bread

Confiture d'Oranges Amères- Bitter Orange Jam

Mermelada de Ciruelas- Plum Jam

Crema de Naranja con Canela- Orange Cream with Cinnamon

Gelatina de Durazno con Mascarpone- Peach Jelly with Mascarpone

Abacaxi em Calda- Pineapple in Syrup

Tartine Bakery’s Lemon Cream

Purée d'Artichauts- Artichoke Puree

Egresmártás, Piszkeszósz- Hungarian Gooseberry Sauce

えびとたけのこの揚げパン- Shrimp and Bamboo Shoot Fried Bread

いちごジャム- Strawberry Jam

Chinese Tea Eggs

Easy Classic French Spinach Soufflé

Buttermilk Bread Recipe

Challah Ostara Bread

Grapefruit Blossom Pot de Creme

Lilac Infused Honey

Flower and Herb Butter

Homemade Chive Blossom Vinegar

Saffron and Cardamom Milk Bread

Honeysuckle Jelly

Dandelion Bread Pudding with Sundried Tomatoes and Gruyere Cheese

Candied Rose Petals

Orange Honey Butter

Wild Rose Infused Honey

Blackberry Butter

Lemonbalm Simple Syrup

Desserts

Cakes and Pies

Salted Honey Pie

Ostara Honey Cakes

Ostara Passion Cake

Framboisier Express- Raspberry Express

2. Tarte Rápida de Manga- Quick Mango Pie

Tarta de Nectarinas con Relleno de Chocolate- Nectarine Cake with Chocolate Filling

Pay de Pera con Limón- Pear Pie with Lemon

Meyer Lemon Cheesecake with Biscoff Crust

Tahini Mousse Pie

Десерт с пролетно настроение- Spring Mood Dessert

Joghurttorta (bármilyen gyümölccsel elkészíthető)- Yogurt Cake (Any Fruit)

Sernik na zimno z galaretką i owocami- Cold Cheesecake with Jelly and Fruit

Torcik jabłkowy- Apple Cake

Tort owocowy na zimno- Cold Fruit Cake

Jogurtowo-serowe ciasto z galaretką i cappuccino- Yogurt and Cheesecake with Jelly and Cappucino

Весенний ягодный пирог- Spring Berry Cake

Gâteau Saint-Honoré

Tarte à la Rhubarbe et Crème d’Amande- Rhubarb and Almond Cream Pie

Tarte Rhubarbe Cannelle- Cinnamon Rhubarb Pie

Cheesecakes Légers à la Fleur d'Oranger, Coulis de Fraise- Light Orange Blossom Cheesecakes with Strawberry Coulis

Grandma’s Lemon Meringue Pie

Gâteau Manqué aux Prunes- Missed Plum Cake

Gâteau Tiramisu aux Fraises- Strawberry Tiramisu Cake

Lemon Lavender Ostara Cake

Tarte à la Raisinée- Swiss Raisin Pie

Orange Polenta Cake

Moist Semolina Cake Soaked with Wild Rose Syrup

Lemon Drizzle Cake

Balsamic Cherry and Amaretto Pie

Cherry Blossom Cake

Lemon Buttermilk Pound Cake with Pansies

Rhubarb Strawberry Pistachio Cake

Stem Ginger Cheesecake with Rhubarb

Citrus Tree Cake

Earl Grey Blood Orange and Cardamom Chiffon Cake

Ostara Honey Cake

Italian Lemon Olive Oil Cake with Berries

Fluffy Lemon Rosemary Creamcheese Frosting

Cookies, Bars, Shortbread, Scones

Ostara Sugar Cookies

Sablé Breton aux Fraises- Breton Shortbread with Strawberries

Lilac Scones with Rhubarb Curd

Vanilla Rose Shortbread Cookies

Lavender Shortbread Cookies

Violet Lemonade Tea Cake Cookies

Muffins and Cupcakes

Весенние зелёные кексы с о смородиной- Spring Green Currant Muffins

Macarons

Violet Macarons with Violet and Vanilla Bean Buttercream

Pudding/Jelly/Posset

Warm and Gooey Citrus Pudding

Gelatina de Café con Leche- Coffee Jelly with Milk

Truskawkowa galaretka z owocami i pianką- Strawberry Jelly with Fruit and Marshmallows

Elderflower Lemon and Honey Jelly

Candy Apple Jelly

Lime Jelly

Blood Orange Posset

Lavender Honey Posset

Ice cream and Sorbet

Glace mûre-lavande- Ripe Lavender Ice cream

Ice Cream Kolachkes

Fraises, Glace aux Herbes, Mousse au Chocolat Blanc- Strawberries, Herb Ice cream, and White Chocolate Mousse

Sorbet aux Clémentines- Clementine Sorbet

Crème Chibouste au Romarin, Sorbet Fraise- Rosemary Chibouste Cream, Strawberry Sorbet

Elegant Fig Sorbet

Honey Lavender Ice Cream

Beet Raspberry Rose Sorbet

Blueberry Basil Icecream

Grapefruit and Campari Sorbet

Lavender Lemon Ice Cream

Donuts

두부도넛- Tofu Donuts

Floral Donuts with Blood Orange and Lemon Ginger Drizzle

Fudge

Cinnamon Rose Cacao Fudge

Cardamom White Chocolate Bark with Pistachio, Rose, and Gold

Lavender Fudge

Peanut Butter Fudge

Lemon Fudge

Custards

Mango Custard

Tarts

Lemon Violet Tarts

Tarta de Fresas y Frambuesas- Strawberry and Raspberry Tarts

Cindy Mushet's Italian Jam Shortbread Tart

Tarte Sablée Fruits rouges et Rhubarbe- Red fruit and Rhubarb Shortbread Tarts

Strawberry Almond and Thyme Tarts

Rhubarb Frangipane Tart

Rhubarb adn Grand Marnier Tart

Bread

Lemon Dessert Bread

Strawberry Poppyseed Hokkaido Milk Buns

Soufflés

Soufflé Léger à la Pomme et au Citron Vert- Light Apple and Lime Soufflé

Soufflés Passion et Sacristains

Other

Thiakry à la Mangue- Mango Thiakry

Postre de Tapioca con Mango- Tapioca Dessert with Mango

Mil-folhas de Morango- Strawberry Millefeuille

Tiramisu de Morango- Strawberry Tiramisu

Gubana

Mille-feuilles Mascarpone et Groseilles- Mascarpone and Gooseberry Millefeuille

Ile Flottante au Fruit de la Passion- Floating Island with Passion Fruit

Paskha

Orange Blossom Water Roasted Rhubarb, Labneh and Honey

Vegan+

Main Courses

Stuf

Drinks

Condiments/Sides

Dessert

Cookies, Shortbread

Floral Vegan Shortbread

Cakes

Vegan Pineapple, Lime, and Ginger Cake

Lists of Recipes

Hungarian Easter Recipes

List of general Ostara Foods

Ostara Food Recipes

Ostara Recipes for a Pagan Soul

Greenhaven Pagan Ostara Recipes

More Ostara Recipes

Ostara Feast Recipes!

Heron’s Ostara Recipes

Ostara Bread Recipes

Honeysuckle Recipes

#Ostara #Easter #Eostre #Ostara recipes #Ostara recipe #Ostara food #Ostara Foods #Sabbat #Sabbats #Witchcraft #Witch #Witches of tumblr #Witch community #Witchy #Witch recipe #witch holidays

22 notes · View notes

sheylafethurva · 4 years

Text

The soup challenge

Diets, how many kinds do you know? How many have you tried? If so, how many challenges have you faced?

When it comes to diets, many, many questions come to our minds, but the reality is that that is not an absolute truth about it.

When choosing a diet, it is essential to think about some factors. What is your objective? What changes will you have to make in your routine? Can you keep those new eating habits?

I decided to adhere a diet called Soup Diet or Cabbage soup diet.

I heard about this diet years ago, back home, and recently I saw it again at a website I enjoy visiting from time to time - https://divascancook.com/

I decided then to give it a try.

It sounds challenging, and it is indeed.

This diet is very restrictive, but it claims to help you detox your system, also helping you to put some extra pounds off.

The challenge relies on the fact that you won't consume any gluten, eggs and added sugar.

The idea is not to change your eating habits, but give one week to your body to go enter on a cleansing mode.

The calorie ingestion is low, and the ingredients are restricted. You should eat cabbage soup every day, and well, it can be difficult.

I decided to give it a try and, as a chef, use my creativity to make this "sad" diet a little less boring.

The diet pattern is:

retrieved from:https://divascancook.com/wonder-soup-recipe-weight-loss-soup-7-day-diet-cabbage-soup/

As you can see, the diet plan is very straightforward. My goal was to follow it accordingly, changing some details to make the meals more pleasant and appealing.

To start this diet, the first step is to make the Cabbage soup, also called the wonder soup.

I took the recipe from https://divascancook.com/

Here it is:

Wonder Soup

Ingredients

1/2 head of Cabbage chopped

1 cup celery diced

1 cup white or yellow onion diced

1 cup carrots diced

1 green bell pepper diced

2-3 cloves garlic minced

4 cups chicken broth

14 oz can basil oregano, garlic diced tomatoes

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon red pepper flakes

few shakes of black pepper

1/2 teaspoon salt optional

Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Add celery, onions, bell peppers, and carrots.

Saute until slightly tender.

Stir in garlic and cook until fragrant.

Pour in chicken broth.

Stir in tomatoes and Cabbage.

Bring to a boil and then reduce heat to a simmer.

Cook until Cabbage is tender.

Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)

Taste broth and adjust seasoning if needed.

Serve and enjoy!

For my soup, I made some small but relevant modifications.

Starting by the cabbage, the star of the dish.

I decided to roast it with curry powder, cumin and smoked paprika. The intention os to add complexity and depth of flavour to a soup that would be my lunch and dinner for the next week

It worked very well. The Cabbage came out of the oven, releasing a smoky and delicious aroma, that aggregated a great flavour to the soup.

Silva, S.(photographer). Downtown, Toronto, ON.

I also added cremini and king oyster mushrooms in order to add texture and umami flavour.

Once you have your soup ready, i’s time to start.

Below is the resume of my first three days:

Day 1

During this day, we are supposed to have only fruits (except bananas) and soup.

I didn't include any prohibited ingredients, just changed the way they were presented.

Breakfast

I started my day with warmed apples and pears, seasoned with cinnamon and nutmeg.

The fruit's warm temperature, soft texture, and spicy fragrance made this meal much more pleasant and comforting.

I also had a cup of freshly brewed coffee.

Silva, S.(photographer). Downtown, Toronto, ON.

Lunch

For lunch I had a big bowl of soup.

Silva, S.(photographer). Downtown, Toronto, ON.

Snack

My snack was a big bowl of fruit salad and topped with sugar-free rustic red berries coulis.

The fruits I chose were:

Cantaloupe, orange, fresh strawberries and blueberries.

Silva, S.(photographer). Downtown, Toronto, ON.

The sugar-free coulis is very easy to make and can work very well with yogurt, cakes, ice cream.

Here is the recipe:

Sugar- free red berries coulis

1 cup of frozen red berries ( cherries, strawberries, raspberries and blueberries)

3 tbsps powdered stevia/erythritol

1/2 tsp vanilla extract

1 pinch of salt

Method

- In a pot add the powdered stevia/ erithritol and melt it in medium heat

- Once they are melted, add the fruits, vanilla and salt

-Let them cook for about 20 minutes in low heat

- If you want it to be rustic, let them cool down and use it as you please

- If you want it more fluid and smoothe, blend it once it is coll and strain it.

- Keep it in the fridge for 5-7 days.

Dinner

For dinner I had another big bowl of soup (same as lunch) and a bowl of mangoes with mint.Very simple but delicious and fresh.

Silva, S.(photographer). Downtown, Toronto, ON.

Day 2

Breakfast

Day two is supposed to start with a baked potato. I decided to make a potato patty instead. I didn't add any cheese or other ingredients because it would modify a lot, however, it made my breakfast a bit fancier.

Silva, S.(photographer). Downtown, Toronto, ON.

For the potato patties here is the recipe:

Ingredients:

1 boiled potato

Half onion

Half red bell pepper

Olive oil

Salt and pepper

Method:

Start by boiled the potato until it is very soft

Sweat the onions and red bell pepper with a little olive oil. salt and pepper.

Once the potato is soft, smash it with a fork until it becomes a puree.

Add the onions and red bell pepper and season it with salt and pepper.

Use your hand to shape the potato mixture into small patties. The size is up to you.

On a pan, drizzle some olive oil and brown the patties in both sides. About 5 minutes, 2.5 minutes each side.

Lunch

For lunch I had a big bowl of soup

Snack

Carrot chips.

I just sliced them really thin, put a bit of salt and baked for 30 min (200 F).

Silva, S.(photographer). Downtown, Toronto, ON.

Dinner

Since it was the vegetable day, I had a big bowl of soup and I made a coulifower “rice”, together with baked heart of palms, arparagus and a tomato, mango and mint salad.

Silva, S.(photographer). Downtown, Toronto, ON.

The couliflower “rice is a very good low-carb option for a light and guity free meal.

Here is the recipe:

Couliflowe “rice”

1 couliflower

1tbsp olive oil

2 cloves garlic

1/2 onion

1/2 yellow bell pepper

Smoked paprika

Lemon juice

1 1/2 cup chicken stock

Parsley

Salt and pepper to taste

Method:

Clean the couliflower and process it in a food processor or blender. The idea is to minced it so it looks like rice grains.

Cut the onions and yellow bell pepper bruinoise

Chop the parsley

In a pot drizzle the olive oil

Sweat the onion and add the garlic

Add the yellow bell pepper and cook it for about 2 min

Add the cauliflower and blend all the ingredients well and season them with salt and papper

Add the paprika and lemon juice, mix well

Pour the chicken stock and let it be all absorbed by the “rice”.

When there’s no more liquid, your couliflower rice is ready.

Garnish it with parsley and enjoy.

Day 3

Breakfast

A bowl of apples with a whey protein sauce and cinnamom.

I cheated a bit with this whey protein sauce, but I was missing some kind of protein.

It is a good way to complement your fruit salad or cut fruit of your preference. You just need blend together 1 scoop of whey vanilla whey protein, and 1/2 scoop of water. Mix them together and use it as a sauce.

Silva, S.(photographer). Downtown, Toronto, ON.

Lunch

For lunch I had a big bowl of soup.

Dinner

For dinner I had a big bowl of soup and salad. My salad had mangoes and raspberries, since it was the veggie/ fruit day

Silva, S.(photographer). Downtown, Toronto, ON.

Day 4, 5, 6 and 7 I followed the guide without any alterations. I wanted to see how challenging it would be.

My Experience

This was a tough week.

Although I love soup, fruits, vegetables and chicken, this diet is to restrict for me to say that I liked it.

The first day was really good, actually, because I felt lighter, and I really didn’t feel hungry or anything.

The second day was harder but manageable.

From the 3 day on, I felt much hungrier than usual and craving for something more substantial.

What I realized is that those strict diets shouldn’t last long.

If you want to lose some weight fast for a special occasion or feel the need to do a detox, go for it. But now, more than ever, I realize the importance of balance.

Having the same soup for lunch and dinner for 7 days is not ideal.

Balance is everything, and it needs to be the guide for any diet we want to try.

Advice

My advice for the ones who want to try the soup diet is: increment your fruits/ veggies.

Try different cooking methods, pay attention to the presentation and vary them as much as you can.

Since you are eating mostly fruits and veggies for 7 days, try to incorporate different flavours, textures and temperatures. It is really important if you want to keep on track.

Also, don’t follow this diet for more than 7 days.

After one week, try no to eat super heavy meals. Reincorporate grains, dairy and proteins gradually.

You will lose some weight, so keep eating healthy if you want to keep the results.

Don’t forget to drink lots of water.

I don’t recommend this diet to people who do lots of exercises or the ones who have a stressful routine; the reduced amount of calories ingested can be insufficient for this kind of people, leading them to feel super tired, so their performance can be affected.

Would I continue with my choice?

Since this diet is not supposed to be followed as a lifestyle, I definitely wouldn’t keep following it.

However, whenever I feel I need a little detox, I may recur to it again.

More than ever, I see the importance of good food in our lives. Eating well, with pleasure, it’s groundbreaking.

I’m sure I am in the right industry because providing people with good food is really special.

0 notes

bellastylecooking · 7 years

Text

DESSERT SYRUPS USED IN BAKERY

PREPARATION OF SUGAR SYRUPS, CRÈME ANGLAISE, CRÈME PATISSERIE, WHIPPED CREAM, GANACHE, (POUND CAKE FOR EVALUATION) Procedure for Preparing Simple Syrup 1. Combine the following ingredients in a saucepan:- Water- 500 ml Sugar- 500 2. Stir and bring to a boil over moderate heat. Cook and stir until the sugar is dissolved. 3. Remove any scum. Cool syrup and store in a covered container. Procedure for Preparing Dessert Syrup:- METHOD 1:- Prepare and cool a simple syrup. Add any desired flavoring according to taste. Extracts such as vanilla or liquors such as rum or kirsch may serve as flavorings. Flavoring should be added after the syrup has cooled, as some of the flavor may evaporate if it is added to hot syrup. METHOD 2:- Prepare a simple syrup, but add the rind of one orange and/or one lemon to the sugar and water before bringing it to a boil. Let the syrup simmer for 5 minutes before cooling. Remove the rind from the cooled syrup. Vanilla Syrup Water - 200 g Sugar - 180 g Vanilla bean, split - 1 P r o c e d u r e 1. Place all ingredients in a saucepan and heat gently until the sugar is dissolved. 2. Remove from the heat and allow the vanilla to infuse for 30 minutes. CRÈME ANGLAISE: This is also known as Vanilla Custard Sauce or Custard Cream and is the basic sauce used in the bakery. This and its variations are useful in making ice creams and various sauces. Egg Yolks - 12 No.s Sugar - 250 gms Milk - 1000 ml. Vanilla + 15 ml. Method: Always use clean and sanitized equipment while making this. Combine the yolks, sugar and vanilla in a bowl and beat lightly. Bring the milk to a boil and add it drop by drop and then steadily, into the egg mixture. Take the bowl to the double boiler and cook it till it reaches 85 C. The temperature should never go above 87 C, as this will cause the sauce to curdle. If a thermometer is not available, the custard is done when it lightly coats the back of a wooden spoon. For a richer crème anglaise substitute 500 ml milk with 500 ml dairy cream. Variations include Chocolate Crème Anglaise, Coffee Crème Anglaise etc. CRÈME PATISSERIE: This is also known as Confectioner’s Custard or Pastry Cream. This is the basic filling used in classical pies, pastries and desserts. It can also be used to make puddings and when thinned down can be used as a sauce. Eggs - 8 No.s Sugar - 350 gms Salt - a pinch Flour - 120 gms Milk - 1000 ml. Vanilla - 15 ml. Butter - 30 gms Method: The method is similar to that of crème Anglaise. First the flour, sugar, salt eggs and vanilla essence are mixed together lightly. Bring the milk to a boil and add it drop by drop and then steadily, into the egg mixture. Take it to the double boiler and cook it till the mixture thickens. Add the butter and give a stir and remove from the heat and pour into a hygienic container and either dust with icing sugar or cover with wax paper in order to prevent crust formation. Deluxe Pastry Cream: The whole eggs can be replaced with 16 yolks. Chocolate Pastry Cream: Add 150 gms of chopped dark chocolate to the hot pastry cream and continue stirring till the chocolate dissolves. Coffee Pastry Cream: Add 15 gms of instant coffee powder to the milk while boiling it. Crème St. Honoré: This is pastry cream to which beaten egg whites have been added. It has to be used immediately or stabilized with gelatin. For the basic pastry cream recipe, 30 gms of softened gelatin is added and then 750 gms of egg whites beaten to soft peaks is folded in. WHIPPED CREAM / CRÉME CHANTILLY: This is the most widely used filling used in bakery. It is actually double cream with a fat content of about 35 % to which 100 – 200 gms of castor sugar is added and whipped into a foam. There are a variety of flavours that can be added to whipped cream like Vanilla, kirsch, rum etc, based on the requirement. There are a few precautions to be noted while whipping cream. They are as follows: Ideally the cream should be at least one day old. Very fresh cream does not whip well. Chill the cream and all equipment thoroughly, especially in hot weather. Cream that is too warm will curdle easily. For whipping use the whisk attachment in the machine and use at medium speed. Add the cream when the cream is three-fourths whipped, because the sugar decreases the stability and makes the cream harder to whip. Do not over whip the cream, as this will make it grainy in appearance and it will separate into butter and whey i.e. it will curdle. Cream to be folded into other ingredients should be slightly under-whipped. This is because the action of folding also whips up the cream. Fold in flavouring ingredients at the end after the cream is whipped. Store the cream covered, in a refrigerator. In very hot weather the cream can be stabilized by adding a commercial stabilizer or gelatin. 10 gms gelatin can be added for every litre of cream. CHOCOLATE CREAMS / GANACHE: Ganache is basically any mixture of chocolate and cream in varying proportions, with various other ingredients like butter or egg yolks or liquor added to enhance the richness. Ganache is usually used for spreading as a topping or for piping as a garnish. It is also used as a filling. Hence it is sometimes classified as a filling and sometimes classified as an icing. Cheaper varieties can be made with a mixture of chocolate and milk. It should also be noted that most students confuse themselves between the terms Ganache and Truffle Cream. Truffle cream is in fact a type of ganache made in the ratio two parts of chocolate to one part of heavy cream. This cream was traditionally, set and then shaped into rounds resembling Truffles. These were known as Chocolate Truffles. Hence the name Truffle Cream to the any ganache in the same ratio. For making the ganache either the chocolate is melted and then the heated cream added to it or the chocolate is chopped and then the hot cream is added to it and stirred till the chocolate melts completely. After this the ganache is usually cooled and rested for 24 hours before using. There are various types of ganache and they are as follows: BASIC GANACHE: Chocolate -1500 gms Dairy Cream - 1000 gms BUTTER GANACHE: Chocolate -1000 gms Butter - 300 gms Cream - 200 gms EGG GANACHE: Yolks - 125 gms Sugar - 150 gms Fresh Cream -1125 gms Chocolate - 1625 gms FIRM GANACHE: Fresh Cream - 875 gms Vegetable Fat - 200 gms Chocolate - 1625 gms THIN GANACHE: Milk - 500 gms Chocolate- 1000 gms DESSERT SAUCES: COULIS, WHOLE FRUIT BASED, CHOCOLATE BASED, JUICE BASED, CARAMEL BASED. DESSERT SAUCES: A) Custard Sauces – Vanilla custard sauce or crème Anglaise as seen earlier in the chapter is one of the basic sauces and also has its variations. Also as seen crème patisserie can also be thinned down and used as a sauce. Commercial custard mixes are also available for the Vegans. These commercial custard powders are nothing but cornstarch that has been flavoured with vanilla flavouring and given a yellow colour. These should be made into a paste with milk and added to a solution of boiling milk and sugar. B) Chocolate Sauce – There are different varieties of chocolate sauce that is used based on the dish and the cost implications. Given below are a few types. Crème Anglaise flavoured with melted chocolate. Ganache thinned down with additional milk and gloss given by the addition of melted butter. Chocolate sauce made by mixing cocoa powder, drinking chocolate, sugar, cornflour, water and butter and bringing the whole mixture to a boil till it thickens. CHOCOLATE SAUCE – I: Dark Chocolate -500 gms Milk - 500 ml Butter-200 gms Here the chocolate is chopped into small pieces. The milk is then boiled and added to the chocolate and mixed vigorously till the chocolate has completely melted and mixed with the milk. Then the butter is added and whisked in to give the gloss. CHOCOLATE SAUCE – II: Butter- 250 gms Brown Sugar -750 gms Milk - 500 ml Cocoa Powder -125 gms Drinking Chocolate- 125 gms Vanilla Essence- 10 ml. Melt all the ingredients in a small pan over a low heat. Stir until the butter is melted, bring to the boil and boil for 3 minutes stirring continuously. Serve hot poured over ice-cream. C) Fruit Sauces – There are basically two types of fruit sauces. a) Coulis – These are purées of fresh or cooked fruits, sweetened with sugar and are usually cooked, to get the right consistency. b) Preserves – These are heated, strained fruit jams and preserves, diluted with a sugar syrup, water or liquor. MELBA SAUCE: Raspberries - 600 gms Red Currant Jelly- 200 gms Pass the raspberries through a sieve to puree them and combine with the jelly and bring to a boil until thoroughly blended. Nowadays this sauce is made using only raspberry preserve diluted with water. Caramelized Sugar Sauces – These sauces are made with caramelized sugar as the main ingredient. CARAMEL SAUCE – I: Sugar - 250 gms Water - 50 ml Boiling Water -150 ml Lemon juice - 10 ml Cook the sugar and 50 ml of water to the light caramel stage and remove from the fire. Add the hot water and stir carefully as the sauce will splutter vigorously. Return to the fire and stir till dissolved. Add the lemon juice and set aside to cool. CARAMEL SAUCE – II: Sugar - 500 gms Butter- 250 gms Single Cream -250 gms Caramelize the sugar and add the unsalted butter to it and keep stirring. When all of the butter has mixed thoroughly, take the pan away from the heat and add the single cream. Mix well and take back to the heat and cook till the mixture becomes smooth. Pass through a strainer if it has lumps. This sauce can also be called as butterscotch sauce. CARAMEL SAUCE – III: Sugar - 250 gms Water - 50 ml Boiling Water -150 ml Liquid Glucose- 50 gms Coffee/Rum/Cognac For flavouring The method is similar to that of caramel sauce -I, but the liquid glucose and the flavouring are added at the end. CARAMEL SAUCE –IV: Condensed Milk As required This sauce is also known as Russian Caramel and can be substituted for caramel sauce or butterscotch sauce. Here the Condensed milk tin is put into a boiling Bain-Marie or even a stockpot and left overnight or for at least 6 hours. Once it is cooled down and opened, the condensed milk would have transformed to a wonderful sauce. BRANDY SAUCE: Butter - 250 gms Icing Sugar - 150 gms Brandy - 70 litre Lemon Juice - 5 ml. The butter and the icing sugar are creamed till fluffy and the brandy and lemon juice are mixed in afterwards. This is a special sauce used for Christmas Pudding. CHERRY SAUCE: Morello Cherries- 500 gms Sugar - 350 gms Lemon Zest - 1 No. Red Wine -400 ml Vanilla - 15 ml Corn Starch -As Required Stone the cherries and cook with the rest of the ingredients except for the corn starch. When the cherries are cooked, remove the zest and pass the sauce through a sieve and boil again and thicken if necessary with cornstarch. A similar method is used to make the following sauce also: APRICOT SAUCE: Ripe Apricots - 500 gms Sugar - 500 gms Glucose - 60 gms MOUSSELINE SAUCE: Sugar -150 gms Water -120 gms Yolks -6 No.s Vanilla Pod - 1 piece Cream - 500 gms Boil the water, vanilla and sugar. Skim, strain and whisk it on to the yolks. Place over a double boiler and cook till it thickens. Remove from heat and whisk vigorously until cold. Part whip the cream and blend it in. Add liqueurs like Maraschino, Kirsch, or Burgundy or reduced fruit extracts to get various sauces like Kirsch Mousseline sauce, Burgundy Mousseline sauce, Lemon Mousseline Sauce, Orange Mousseline Sauce and Praline Mousseline Sauce. SABAYON / SAUCE SABAYON / ZABAGLIONE: Egg Yolks- 6 No.s Castor Sugar- 250 gms Dry White Wine -250 ml Vanilla/lemon juice- As Required Put all the ingredients into a basin and whisk over a double boiler until it is thick and creamy in consistency. Remove from heat and whisk until cold. Can be flavoured with lemon juice, orange juice, liqueurs, Marsala etc.

0 notes

familycuisinee · 3 years

Text

how to make dessert sauces for decorating plates

<p>Dessert sauces can be drizzled on top or used to make a plated dessert look more interesting. Find out what kinds of plating sauces you can make and impress your guests by elevating your dessert to the next level. </p> <h3>Why should I plate with dessert sauces?</h3> <p>Sauces are an easy way to dress up your main item. They can influence both the taste and look of your plate. They can brighten up the appearance of an otherwise drab main item. </p> <p>For example, my post on plating tips explains how I turned a simple slice of Meyer lemon pound cake into a beautiful plated dessert by adding a sauce and garnish.</p> <p>There is one thing to be aware of when using a sauce. While it's tempting to choose a bright color for contrast, it's essential to make sure the flavor pairs well with the main item. No matter how cool it may look, I wouldn't want a bright green kiwi sauce mixing in with say a caramel flavored pie.</p> <h3>How can I make dessert sauces?</h3> <p>I've chosen four types to introduce that are fairly quick and easy to make.</p> <figure><img src="https://ift.tt/3AQQO6l" alt="" /></figure> <p>Creams...A basic creme anglaise can be flavored in a variety of ways such as with spices, herbs, coffee, nuts, or fruits. The basic cream is made by mixing yolks and sugar into heated milk and cream until it becomes thick.</p> <figure><img src="https://ift.tt/3FOFuLT" alt="" /></figure> <p>Chocolate familycuisine.netolate can easily be turned into a sauce by melting it and combining it with milk, cream, and butter. You can use dark, milk or white chocolate. You can also just melt pure chocolate and draw outlines with it and fill the shapes with a sauce as shown above.</p> <figure><img src="https://ift.tt/3ALBGHB" alt="" /></figure> <p>Caramel familycuisine.net sauce is made by caramelizing sugar and then adding cream and butter. Adding a little but of corn syrup keeps it soft and prevents crystallization.</p> <p>Fruit Coulis. A coulis is a thickened puree. Fruit purees offer a lot of flavor and there is a lot of color to choose from. Blend fresh fruit and then strain out the seeds and fibers by pressing it through a sieve. Sweeten it by stirring in confectioner's sugar and enhance with a liquor flavoring if you like. </p> <p>Raspberry sauce is one I use often because it's easy to make, bright and pairs well with chocolate, my favorite kind of dessert.</p> <figure><img src="https://ift.tt/3p4RD9t" alt="" /></figure> <h3>How should I store the dessert sauces until serving time?</h3> <p>None of these sauces take much time to actually make and are all fairly simple to prepare. You can prepare them in advance and store them in the refrigerator. If they become too thick to use, you just need to warm them slightly.</p> <p> I like to make and store them in these bottles until I'm ready to serve my guests. Squeeze bottles with smaller tips would work even better so you can control the flow when making a design.</p> <p>Not ready to create your own pretty plates? Save this information now and PIN it for later!SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave</p> source https://familycuisine.net/how-to-make-dessert-sauces-for-decorating-plates/

#familycuisine

0 notes