Annes Red Wine Savarin Recipes
ANNE'S RED-WINE SAVARIN
Author and instructor Anne Willan prepares a sweet, delicious dessert with a red-wine glaze.
Provided by Martha Stewart
Categories Dinner Recipes
Number Of Ingredients 10
Steps:
- Make the savarin: Place 1/2 cup warm water in a small bowl, and sprinkle yeast over water; let stand until foamy, about 5 minutes. Sift flour, sugar, and salt into a large bowl. Make a well in the center, and pour the foamy yeast and eggs into well. Mix with your hands, gradually drawing in the flour, and work to form a smooth and floppy dough. Cup your hand and beat the dough, lifting it up and letting it drop back into the bowl so it hits with a slap, until it is elastic and very smooth, about 5 minutes. You could also mix and knead the dough in the bowl of an electric mixer fitted with the dough hook attachment.
- Cover the bowl with a clean kitchen towel, and leave it in a warm place until the dough has doubled in bulk, 45 to 60 minutes.
- Brush a 1 1/4-quart ring mold with the melted butter, and chill it in the freezer. When butter has set, butter it again. When the dough has risen, add butter and work it into the dough with your hand. Alternatively, you can place the dough in the bowl of an electric mixer fitted with the paddle attachment and work the butter in. Transfer the dough to the prepared mold, letting it drop from the spoon so it is evenly distributed around the mold. Place in a warm spot to rise until the mold is full, 30 to 45 minutes.
- Preheat the oven to 400 degrees. Bake the savarin until brown and beginning to pull away from the sides of the mold, 20 to 25 minutes. Turn it out onto a rack to cool. The savarin may be baked ahead and stored in a plastic bag for up to 3 days.
- Make the syrup and glaze: In a medium saucepan over medium-low heat, heat wine with 1 cup sugar until the sugar is dissolved. Raise heat, and bring the syrup to a boil; simmer for 2 minutes. Place the savarin on a rack over a rimmed baking sheet, and spoon the hot syrup over the top. The savarin should puff up dramatically and lighten as it absorbs the syrup. Reheat the syrup that falls onto the baking sheet, and continue basting until only about 1/2 cup remains. Set this syrup aside, and transfer the savarin to a serving platter.
- Fill the center of the savarin with berries. Combine the remaining 1/2 cup sugar and the reserved syrup in a small saucepan over low heat, and heat gently until the sugar has dissolved. Continue to simmer until it thickens and coats the back of a spoon, 3 to 5 minutes. Let the glaze cool slightly, then brush it over the savarin and the berries. The savarin may be kept for up to 2 hours. Serve at room temperature.
More about "annes red wine savarin recipes"
11 BEST BRILLAT-SAVARIN CHEESE RECIPES - COOKING CHEW
From cookingchew.com
- Vanilla Bean Brillat-Savarin Cheesecake. Let’s get this list going with an indulgent baked dessert! If you love cheesecake, you won’t get enough of this one made with triple cream cheese!
- Triple Cream With Herbs & Garlic. This herby triple cream cheese will fit right in your charcuterie board! An entire wheel of Brillat-Savarin cheese is sliced in half to give way for the herbs and spices.
- Brillat-Savarin Cheesecake With Sunflower Seed Cookie Crust. The sunflower cookie crust gives the cake a fantastic crunchy texture and a mild nutty flavor.
- Caramelized Apple Clafoutis. Wow your guests with this stylish French dessert! Coating the baking dish with butter and sugar helps the clafoutis turn a delicious golden brown and adds an extra layer of flavor.
- French Toast With Brillat-Savarin Truffle D’ete Cheese. Using stale, thick-cut brioche bread is key to this recipe. Their slightly hard texture assists in soaking up all the custardy goodness of the egg mixture better, while their thickness provides structure to the sandwich.
SAVARIN CAKE (SAVARINA) - ROMANIAN RUM BABA - CHEF'S …
From chefspencil.com
GET ANNE BURRELL'S RECIPE FOR A HAM AND EGG BREAKFAST CASSEROLE
From today.com
HOW TO COOK REVERSE SEARED BEEF TENDERLOIN? - CHICAGO SUN-TIMES
From chicago.suntimes.com
CLASSIC COQ AU VIN RECIPE (CHICKEN IN RED WINE!) - CHEF JEAN PIERRE
From chefjeanpierre.com
WHITE HEAT - THE RECIPES : SAVARIN OF RASPBERRIES - BLOGGER
From whiteheattherecipes.blogspot.com
CARDAMOM SAVARIN WITH APRICOTS IN DESSERT WINE SYRUP
From womensweeklyfood.com.au
REVERSE SEAR PRIME RIB - 40 APRONS
From 40aprons.com
SAVARINE: A FRESH TWIST ON A ROMANIAN CLASSIC DESSERT
From foodnerdrockstar.com
SAVARIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
HAM, SPINACH AND EGG CASSEROLE - TODAY
From today.com
RECIPE 18 GARETH WHITTON – SOMETIMES ALWAYS
From sometimesalways.com.au
SAVARIN CAKE - DENISEM.CA
From denisem.ca
11 BEST BRILLAT-SAVARIN CHEESE RECIPES - WINEFLAVORGURU.COM
From wineflavorguru.com
GORDON RAMSAY RED WINE JUS - TABLE FOR SEVEN
From ourtableforseven.com
APPLE SAVARIN - RECIPES MADE EASY
From recipesmadeeasy.co.uk
THIS WEEKNIGHT-FRIENDLY FRENCH DESSERT REQUIRES JUST A BOTTLE OF …
From seriouseats.com
GOTTA LOVE A DINNER RECIPE THAT USES AN ENTIRE BOTTLE OF WINE - MYLOT
From mylot.com
TRADITIONAL SAVARINS WITH CRèME PATISSERIE - BAKING
From passionateaboutbaking.com
RECIPE: WINE AND ORANGE SAVARIN “MELINDA” - CURIOUSCUISINE
From curiouscuisine.media
SAVARIN CAKE RECIPE SOAKED SYRUP - CAKE LOVES COMPANY
From cakelovescompany.com
PROFESSIONAL BAKING 6TH ED. [WITH MANY RECIPES] - W. GISSLEN …
From docshare.tips
ANNE BURRELL RECIPES | THIS IS ABSOLUTELY DELICIOUS - FACEBOOK
From facebook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
