Category: Heavy Cream

Chocolate Peppermint Truffle Tart

12/18/2019

Serves: 12
Crust
9 oz. chocolate wafers, broken
2 tablespoons sugar
4 to 5 tablespoons butter, melted

Chocolate Peppermint Filling
12 oz. unsweetened chocolate, roughly chopped or broken
5 tablespoons cold butter, cut into cubes
1½ cup heavy cream
1½ cup sugar
1½ teaspoon peppermint extract

Optional Toppings & Garnish
Sweetened whipped cream
Ice-cream
Colored sugar crystals with stencil
Crushed red and green candy canes with stencil

Preheat oven to 350°.
Lightly butter a 9” round springform pan with removable sides.
In a food processor, process the broken cookies until finely crumbled. Add the sugar and pulse until fully blended. Then add just enough melted butter to moisten the whole and make it malleable.
Press the cookie crumbs into the bottom and the sides of the prepared pan.
Place the cookie crumb pan in the oven and cook for 5 minutes, until the crust is firm. Remove to a rack and let cool.
Place the chocolate and the cold butter cubes in a medium bowl. Set aside momentarily.
In a small saucepan, bring the cream and the sugar to a steady simmer. When the sugar is completely dissolved, pour the cream and sugar mixture over the chocolate and butter in the bowl, whisking constantly until the chocolate and the butter are fully melted and blended.
Whisk in the peppermint extract until it is fully blended.
Pour the entire mixture into the prepared cookie crust. Set in the refrigerator and allow to cool for at least one hour.
Remove the tart from the refrigerator an hour before serving and garnish the tart as desired.

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Creamy Mushroom Pasta

9/4/2019

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Serves 4
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced or pressed
1 medium shallot, minced
1 lb. shitake mushrooms, sliced to ½ inch
1 cup dry white wine
1 cup chicken broth
Salt & pepper to taste
¾ cup heavy cream, room temperature
1 ½ teaspoons fresh parsley, minced
1½ teaspoons fresh chives, minced
1 lbs. fettuccini

Freshly grated Parmigiano for serving

Bring a large covered pot of water to a boil
Melt butter in a generous sized sauté pan. Add the olive oil and blend with the butter.
Add the garlic and the shallots. Sauté until the garlic is fragrant and the shallots translucent.
Add the mushrooms and sauté, stirring occasionally, until they release their moisture.
Meanwhile, add the fettuccine to the boiling water and cook according to directions.
Add the wine and the broth. Mix well. Cook over a medium heat until the sauce is reduced by a third.
Slowly add the room temperature cream while continuing to stir. Reduce heat to a very low simmer.
When the pasta is done, drain well and place it in a serving dish.
Ladle the mushroom sauce over the pasta. Garnish with the parsley and chives. Serve with the cheese.

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Chocolate Peppermint Flourless Torte

4/10/2019

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Serves: 8
1 scant tablespoon butter
8 ounces semisweet morsels
1 stick unsalted butter, cut into 8 tablespoon pieces
¼ cup heavy cream
3 large eggs
2 tablespoons sugar
½ teaspoon peppermint extract
1 teaspoon unsweetened Dutch-process cocoa powder, for dusting
6 to 10 small fresh mint leaves for garnish
Freshly whipped heavy cream
Parchment paper

Preheat oven to 350°.
Set an empty roasting pan on lowest rack of oven. Pour enough water into the roasting to fill it halfway.
Lightly butter a 9” X 4½” loaf pan. Cut a piece of parchment paper approximately 9” X 16”, large enough to line the long sides of the loaf pan with a two to three-inch overhang on each side.
Put chocolate and butter in the top of a double boiler over hot water or in a medium heatproof bowl set over a pan of simmering water. Heat, stirring, until melted. Remove from heat; let cool slightly.
Put heavy cream in a medium bowl and beat with an electric mixer on medium-high speed until soft peaks form, 1 to 2 minutes. Set aside.
Put eggs and sugar in a clean medium bowl and using an electric mixer fitted with the whisk attachment and whisk on medium-high speed until tripled in volume, 3 to 4 minutes.
Whisk the peppermint extract into the chocolate.
Gently fold half of the chocolate peppermint mixture into egg mixture until almost incorporated. Then fold in remaining chocolate that mixture.
Gently fold the reserved whipped cream into the chocolate mixture.
Reduce oven temperature to 325 degrees. Pour batter into prepared loaf pan. Set loaf pan in roasting pan. Bake until chocolate loses its sheen and appears set when loaf pan is jiggled slightly, about 25 minutes.
Carefully transfer roasting pan to a heatproof surface. Remove loaf pan from water bath; let cool completely on a rack.
Slip a flat edge knife into each of the paperless ends of the loaf pan to loosen. Pulling up on parchment, remove from pan; transfer to a baking sheet. Refrigerate 30 minutes.
Using a large spatula, gently loosen torte from parchment and then invert the torte onto a serving platter.
Using a sieve or duster, lightly dust treat with cocoa. Garnish with fresh and chocolate mint leaves, and whipped cream if desired.

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Acorn Squash Roasted with Maple Syrup and Sage Cream

2/27/2019

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Serves 6
2 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
Salt and freshly ground pepper
3 small acorn squash (about 3 ½ pounds)
2 tablespoons Connecticut maple syrup
¾ cup heavy cream
10 to 12 sage leaves, coarsely chopped
2 tablespoons unsalted butter
6 sprigs of fresh sage for garnish

Preheat the oven to 350°.
Halve and seed each squash. Shave a patch of skin from bottom of each half to assure that it will sit flat.
Combine the olive oil and the brown sugar in a small bowl.
Place the squash halves cut side up on a rimmed baking sheet or roasting pan. Brush the cavity of and exposed flesh of each piece with oil brown sugar mixture. Season with salt and pepper.
Roast squash for about 45 minutes to one hour until tender and lightly caramelized in spots. Arrange the squash on a large serving platter and drizzle with the maple syrup.
In a small saucepan, bring the cream to a slow simmer with the cut sage and cook over moderate heat for 5 minutes.
Remove from the heat and let stand for 5 minutes. Add the butter.
Strain the cream into a heatproof spouted cup (measuring cup). Drizzle it over the roasted squash, garnish with the fresh sage leaves and serve.

ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above.

Preheat the oven to 350°.
Halve and seed each squash. Shave a patch of skin from bottom of each half to assure that it will sit flat.
Combine the olive oil and the brown sugar in a small bowl.
Place the squash halves cut side up on a rimmed baking sheet or roasting pan. Brush the cavity of and exposed flesh of each piece with oil brown sugar mixture. Season with salt and pepper.
Roast squash for about 45 minutes to one hour until tender and lightly caramelized in spots. Arrange the squash on a large serving platter and drizzle with the maple syrup.
In a small saucepan, bring the cream to a slow simmer with the cut sage and cook over moderate heat for 5 minutes.
Remove from the heat and let stand for 5 minutes. Add the butter.
Strain the cream into a heatproof spouted cup (measuring cup). Drizzle it over the roasted squash, garnish with the fresh sage leaves and serve.

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Chocolate Peppermint Truffle Tart

Creamy Mushroom Pasta

Chocolate Peppermint Flourless Torte

Acorn Squash Roasted with Maple Syrup and Sage Cream

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