Post by kickingfrog on Jan 30, 2011 14:58:36 GMT
Nigella's recipes from NYT
Recipe: Gateau Reine de Saba (vegetarian)
Published: February 2, 2005
NYT (Nigella Lawson)
Time: For cake, 50 minutes; for icing, 5 minutes
For the cake:
12 tablespoons (1½ sticks) butter, more for pan
6 ounces bittersweet chocolate,
chopped into small pieces
A few drops almond extract
2 tablespoons strong coffee
4 large eggs, separated
Pinch of salt
1cup sugar
1 ¾ cups finely ground almonds
For the glaze:
2 tablespoons sugar
1 tablespoon corn syrup
4 ounces bittersweet chocolate,
chopped into small pieces
1 tablespoon butter.
1. Prepare cake: Heat oven to 325 degrees. Butter a 9-inch springform pan, and line the side wall with parchment paper. In a heavy-bottomed pan, combine 12 tablespoons butter, 6 ounces chopped chocolate, almond extract and coffee. Melt over low heat, then transfer to a bowl and allow to cool.
2. With an electric mixer, whisk egg whites and salt until soft peaks form. Slowly add ½ cup sugar until thick and glossy. Set aside.
3. In a separate bowl, whisk together egg yolks with remaining ½ cup sugar until thick. Fold in the melted chocolate mixture. Add ground almonds and mix well. Whisk in a dollop of egg whites to lighten mixture. Using a rubber spatula, gently fold in the rest of egg whites, keeping batter airy.
4. Srubbishe batter into pan and bake until cake is dry on top and a bit gooey in center, 30 to 40 minutes. (After 30 minutes of baking, check center of cake with a tester or toothpick. If center seems very wet, continue baking.) Cool cake on a rack for 20 minutes, then remove side of pan. Allow to continue cooling. Top of cake may crack as it cools, but glaze will cover most cracking.
5. Prepare glaze: In a small saucepan, combine 2 tablespoons sugar, the corn syrup and ¼ cup water. Bring to a boil, then remove from heat. Add 4 ounces chopped chocolate, swirl pan to mix, and allow to stand until melted, about 3 minutes.
6. Whisk 1 tablespoon butter into icing, then pour evenly over cake. Use a spatula to ease icing out to edges of cake. Allow icing to cool, and set before slicing.
Yield: One 9-inch cake (10 to 12 servings).
www.nytimes.com/2005/02/02/dining/022nrex.html
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Recipe: Chocolate Cherry Mousse
Published: February 2, 2005
NYT Nigella Lawson
Time: 30 minutes, plus 2 to 6 hours' refrigeration.
4 ounces bittersweet chocolate, chopped into small pieces
2 tablespoons cherry brandy or kirsch
1 tablespoon butter
1 tablespoon light corn syrup
2 or 3 tablespoons sugar, as needed
2 large eggs.
1. In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then srubbishe into a bowl and allow to cool a little.
2. Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
3. Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving.
Yield: 2 servings.
www.nytimes.com/2005/02/02/dining/021nrex.html
*******************
Recipe: Gateau Reine de Saba (vegetarian)
Published: February 2, 2005
NYT (Nigella Lawson)
Time: For cake, 50 minutes; for icing, 5 minutes
For the cake:
12 tablespoons (1½ sticks) butter, more for pan
6 ounces bittersweet chocolate,
chopped into small pieces
A few drops almond extract
2 tablespoons strong coffee
4 large eggs, separated
Pinch of salt
1cup sugar
1 ¾ cups finely ground almonds
For the glaze:
2 tablespoons sugar
1 tablespoon corn syrup
4 ounces bittersweet chocolate,
chopped into small pieces
1 tablespoon butter.
1. Prepare cake: Heat oven to 325 degrees. Butter a 9-inch springform pan, and line the side wall with parchment paper. In a heavy-bottomed pan, combine 12 tablespoons butter, 6 ounces chopped chocolate, almond extract and coffee. Melt over low heat, then transfer to a bowl and allow to cool.
2. With an electric mixer, whisk egg whites and salt until soft peaks form. Slowly add ½ cup sugar until thick and glossy. Set aside.
3. In a separate bowl, whisk together egg yolks with remaining ½ cup sugar until thick. Fold in the melted chocolate mixture. Add ground almonds and mix well. Whisk in a dollop of egg whites to lighten mixture. Using a rubber spatula, gently fold in the rest of egg whites, keeping batter airy.
4. Srubbishe batter into pan and bake until cake is dry on top and a bit gooey in center, 30 to 40 minutes. (After 30 minutes of baking, check center of cake with a tester or toothpick. If center seems very wet, continue baking.) Cool cake on a rack for 20 minutes, then remove side of pan. Allow to continue cooling. Top of cake may crack as it cools, but glaze will cover most cracking.
5. Prepare glaze: In a small saucepan, combine 2 tablespoons sugar, the corn syrup and ¼ cup water. Bring to a boil, then remove from heat. Add 4 ounces chopped chocolate, swirl pan to mix, and allow to stand until melted, about 3 minutes.
6. Whisk 1 tablespoon butter into icing, then pour evenly over cake. Use a spatula to ease icing out to edges of cake. Allow icing to cool, and set before slicing.
Yield: One 9-inch cake (10 to 12 servings).
www.nytimes.com/2005/02/02/dining/022nrex.html
************************
Recipe: Chocolate Cherry Mousse
Published: February 2, 2005
NYT Nigella Lawson
Time: 30 minutes, plus 2 to 6 hours' refrigeration.
4 ounces bittersweet chocolate, chopped into small pieces
2 tablespoons cherry brandy or kirsch
1 tablespoon butter
1 tablespoon light corn syrup
2 or 3 tablespoons sugar, as needed
2 large eggs.
1. In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then srubbishe into a bowl and allow to cool a little.
2. Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
3. Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving.
Yield: 2 servings.
www.nytimes.com/2005/02/02/dining/021nrex.html
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