Dec
13
12/8 Cooking Class Recipes
Below are the recipes from the 12/8 cooking class. Remember to sign up for the class on 1/12!!
Peppermint Hot Chocolate Serves 4
1 1/2 cups heavy cream 1 1/2 cups milk 1/4 cup sugar 1/8 teaspoon salt 6 ounces bittersweet chocolate, chopped 3 drops peppermint oil Sweetened whipped cream, for garnish
In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream.
Classic Eggs Benedict with Homemade Hollandaise Serves 4
Eggs Benedict 8 slices Canadian bacon 8 poached eggs (recipe follows) 4 English muffins, split, toasted and buttered 2 cup Hollandaise sauce (recipe follows) Poached Eggs 3 quarts water, or as needed 2 teaspoons salt 6 tablespoons distilled white vinegar 8 large eggs Hollandaise Sauce 1/2 teaspoon cracked peppercorns 1/4 cup white wine or cider vinegar 1/4 cup water, or as needed 4 large fresh egg yolks 1 1/2 cups melted whole butter, unsalted 2 teaspoons lemon juice, or as needed 2 teaspoons salt, or as needed Pinch ground white pepper Pinch cayenne (optional)
Eggs Benedict: Heat a sauté pan over medium-low heat. Add the Canadian bacon and sauté on both sides until heated through, about 1–2 minutes on each side. If eggs have been poached in advance, reheat them in simmering water until warmed through and blot on toweling. Top each English muffin half with a slice of Canadian bacon and a poached egg. Spoon warm Hollandaise over each egg and serve.
Poached Eggs: Combine the water, salt, and vinegar in a deep pan and bring to a gentle simmer. Break each egg into a clean cup, and carefully slide each egg into the poaching water. Cook until the whites are set and opaque, about 3 minutes. Remove the eggs from the water with a slotted spoon and blot them on absorbent toweling. Serve immediately or store chilled eggs in the refrigerator until needed.
Hollandaise Sauce: Combine the peppercorns and vinegar in a small pan and reduce over medium heat until nearly dry, about 5 minutes. Add the water to the vinegar reduction. Strain this liquid into a stainless steel bowl. Add the egg yolks to the vinegar reduction and set the bowl over a pot of simmering water. Whisking constantly, cook the egg yolk/vinegar mixture until the yolks triple in volume and fall in ribbons from the whisk. Remove the bowl from the simmering water and place it on a clean kitchen towel to keep the bowl from slipping. Gradually ladle the warm butter into the egg mixture, whisking constantly. If the sauce becomes too thick and the butter is not blending in easily, add a little water to thin the egg mixture enough to whisk in the remaining butter. Season the Hollandaise with lemon juice, salt, pepper, and cayenne if desired. Serve immediately or keep the sauce warm in a bowl over simmering water.
Cranberry and Sour Cream Coffeecake Muffins 1 1/4 cups sour cream 1 1/4 tsp. baking soda 1/8 tsp. fine sea salt 8 Tbs. (1 stick) unsalted butter, at room temperature 1 1/4 cups sugar 2 eggs, lightly beaten 1 3/4 cups all-purpose flour 1 3/4 tsp. baking powder 1/2 cup semisweet chocolate chips 1/2 cup dried cranberries, soaked in warm water for 15 minutes, drained and squeezed dry
Preheat an oven to 350°F. Grease a 9-by-13-inch or similar-size baking dish with butter.
Place the sour cream in a bowl and sift the baking soda and salt into it. Stir to blend evenly and set aside.
In a large bowl, using an electric mixer on medium speed or a wooden spoon, beat together the butter, sugar and eggs until fluffy, 3 to 5 minutes. Sift the flour and baking powder over the top and mix in, then beat in the sour cream mixture. Scatter the chocolate chips and the drained cranberries over the top. Blend in with just a few turns of a rubber spatula.
Scoop the batter into the prepared dish and smooth the surface. Bake until a toothpick inserted into the center of the cake comes out clean but not completely dry, 40 to 45 minutes. Transfer the pan to a wire rack and let cool. Serve warm or at room temperature.