People love pictures of food and part of the fun of staying at a B&B is the breakfast. So, now you can see pictures of recipes I am trying on our Instagram page. I don't usually post the recipes until I think they are foolproof, but you can see what might be on your table if you come and stay with us.
Check our our new Instagram page here: https://www.instagram.com/whitegardenevents/.
Let me know if there is something you would like to see me try to make. I can't make any promises, but I am usually up for a challenge.
Saturday, January 16, 2016
Sunday, January 3, 2016
Something new to try for breakfast...and a dessert for the new year!
Happy New Year to all! I had intended to post some holiday recipes, but we had a wedding and the holidays got past me. To make up for it, I will share a new breakfast treat that is easy and SO good, plus a dessert that I reworked a little for a dinner party the other night. Here goes:
Easy Sticky Buns:
These come from the Barefoot Contessa Back to Basics--I would highly recommend her cook books. I have several and the instructions are excellent.
12 T. unsalted butter at room temperature
1/3 C. light brown sugar, packed
1/2 C. Pecans, chopped in large pieces
1 Pkg. Puff pastry, defrosted
Filling:
2 T. unsalted butter, melted and cooled
2/3 C. light brown sugar, packed
3 t. cinnamon
1 cup of raisins (I use currants)
Preheat oven to 400. Put a 12 cup muffin pan on a cookie sheet with sides that is lined with parchment paper. Don't skip this! If you do, your oven will have burnt butter all over it and the sticky buns will be smoked rather than cooked.
In the bowl of an electric mixer, beat the 12 T. butter and 1/3 C. brown sugar until smooth. Place rounded T., 1 in each muffin cup. Distribute the pecans evenly between the cups.
Lightly flour a board or counter and spread out a sheet of the puff pastry with the seams left to right. Brush with melted butter and sprinkle with half of sugar, cinnamon and raisins or currants. Roll up from front to back and slice into 6 equal portions, placing one in each muffin cup--repeat with second sheet of puff pastry, etc. Bake for 30 minutes; cool for 5 minutes and then turn them over onto the parchment paper lined cookie sheet. Important--do not let them cool longer than 5 minutes, or the sugar will harden and you will not get the results you want. These are easy and delicious!
Now for a knockout dessert that you can make a day ahead. We had a dinner party and I wanted to make a Tiramisu, but I am not a fan of uncooked eggs in a filling. I prefer to cook eggs for custard, pie, etc. I found Ina's recipe for Tiramisu, but then I wanted to change a couple of things, so I cooked the filling base and also changed the Rum to Creme de Cacao, because I prefer the lightly sweet chocolate liqueur to the stronger taste of Rum. Here is the final recipe, which our guests enjoyed, but alas, I forgot to take a picture!
Robin's Tiramisu:
6 Egg yolks
2/3 C. milk
3/4 C. sugar
1 C. heavy cream
16 oz. Mascarpone cheese (you can substitute cream cheese, but the result will be less light and airy)
1 1/4 C. espresso
1/2 C. Creme de Cacao
30 Italian Lady finger cookies
Dark chocolate bar for shavings
In a medium saucepan, whisk the egg yolks, milk and sugar. Heat over medium low, stirring constantly until mixture thickens. It should start to boil. Let it boil for 1 minute and remove from heat. Strain the custard to remove any bits of egg and refrigerate for at least one hour.
Combine 1 C. of the espresso and 1/4 C of the creme de cacao in a shallow bowl.
Whip the 1 C. of cream until stiff peaks form. In a separate bowl, beat mascarpone cheese and the chilled egg mixture until smooth. Add 1/4 C. of espresso and 1/4 C. creme de cacao. Fold in the whipped cream.
To Assemble:
Dip half the lady fingers in the espresso mixture and place in the bottom of a 9x13 pan. Cover the bottom of the pan with the dipped lady fingers. Spread half of the custard mixture over the cookies and repeat with the second half of the lady fingers and custard. Refrigerate for at least 2 hours or overnight. Top with chocolate shavings.
These come from the Barefoot Contessa Back to Basics--I would highly recommend her cook books. I have several and the instructions are excellent.
12 T. unsalted butter at room temperature
1/3 C. light brown sugar, packed
1/2 C. Pecans, chopped in large pieces
1 Pkg. Puff pastry, defrosted
Filling:
2 T. unsalted butter, melted and cooled
2/3 C. light brown sugar, packed
3 t. cinnamon
1 cup of raisins (I use currants)
Preheat oven to 400. Put a 12 cup muffin pan on a cookie sheet with sides that is lined with parchment paper. Don't skip this! If you do, your oven will have burnt butter all over it and the sticky buns will be smoked rather than cooked.
In the bowl of an electric mixer, beat the 12 T. butter and 1/3 C. brown sugar until smooth. Place rounded T., 1 in each muffin cup. Distribute the pecans evenly between the cups.
Lightly flour a board or counter and spread out a sheet of the puff pastry with the seams left to right. Brush with melted butter and sprinkle with half of sugar, cinnamon and raisins or currants. Roll up from front to back and slice into 6 equal portions, placing one in each muffin cup--repeat with second sheet of puff pastry, etc. Bake for 30 minutes; cool for 5 minutes and then turn them over onto the parchment paper lined cookie sheet. Important--do not let them cool longer than 5 minutes, or the sugar will harden and you will not get the results you want. These are easy and delicious!
Now for a knockout dessert that you can make a day ahead. We had a dinner party and I wanted to make a Tiramisu, but I am not a fan of uncooked eggs in a filling. I prefer to cook eggs for custard, pie, etc. I found Ina's recipe for Tiramisu, but then I wanted to change a couple of things, so I cooked the filling base and also changed the Rum to Creme de Cacao, because I prefer the lightly sweet chocolate liqueur to the stronger taste of Rum. Here is the final recipe, which our guests enjoyed, but alas, I forgot to take a picture!
Robin's Tiramisu:
6 Egg yolks
2/3 C. milk
3/4 C. sugar
1 C. heavy cream
16 oz. Mascarpone cheese (you can substitute cream cheese, but the result will be less light and airy)
1 1/4 C. espresso
1/2 C. Creme de Cacao
30 Italian Lady finger cookies
Dark chocolate bar for shavings
In a medium saucepan, whisk the egg yolks, milk and sugar. Heat over medium low, stirring constantly until mixture thickens. It should start to boil. Let it boil for 1 minute and remove from heat. Strain the custard to remove any bits of egg and refrigerate for at least one hour.
Combine 1 C. of the espresso and 1/4 C of the creme de cacao in a shallow bowl.
Whip the 1 C. of cream until stiff peaks form. In a separate bowl, beat mascarpone cheese and the chilled egg mixture until smooth. Add 1/4 C. of espresso and 1/4 C. creme de cacao. Fold in the whipped cream.
To Assemble:
Dip half the lady fingers in the espresso mixture and place in the bottom of a 9x13 pan. Cover the bottom of the pan with the dipped lady fingers. Spread half of the custard mixture over the cookies and repeat with the second half of the lady fingers and custard. Refrigerate for at least 2 hours or overnight. Top with chocolate shavings.
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