STONE CRAB SALAD WITH SPICY GREENS AND TOMATO GELEE
Provided by Food Network
Categories main-dish
Time P2DT13h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the basil, chopped tarragon, tomato and horseradish in a fine strainer over a container. Place in refrigerator and allow to drip for 3 days. Discard contents of strainer. Add the vodka to the remaining liquid.
- Blossom the gelatin sheets in cold water until soft. In a medium saucepan over medium heat, warm the herb-tomato liquid mixture to about 120 degrees fand dissolve the blossomed gelatin sheets in it. Using a small mellon-baller, cut the apple into small balls. Pour the gelatin-tomato liquid into 4 shallow 5 to 6-inch bowls. Garnish with cucumber, reserved tarragon leaves, and apples, dividing equally between bowls. Refrigerate for at least 1 hour.
- In a small mixing bowl, place the stone crab knuckles, ver jus, creme fraiche, and powdered sugar. Mix lightly, trying not to break the crab too much. Lightly season with sea salt. Remove bowls from refrigerator; divide crab mixture evenly between the bowls. Top with micro greens that have been lightly seasoned extra-virgin olive oil and sea salt. Place crab on top and serve immediately.
CREME DE LA CREPE
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 12
Steps:
- Make the crepes: Combine the flour, eggs, milk, melted butter, granulated sugar, rum and salt in a blender; blend until smooth, scraping down the sides of the blender as needed. Set the batter aside, covered, 1 hour.
- Line a baking sheet with parchment paper. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with butter. Pour a scant 1/4 cup batter into the center, then quickly tilt and swirl the skillet to coat with the batter. Cook until the bottom of the crepe is golden brown and the top is set, about 1 minute. Flip and cook until lightly browned on the other side, about 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter to make 16 to 20 crepes, stacking them as you go; lightly brush the skillet with more butter as needed. Don't worry if a few crepes tear-they can be layered in the middle of your cake.
- Make the filling: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the confectioners' sugar in 2 batches until fluffy, then beat in the rum.
- Set aside the best crepe for the top layer. Put 1 crepe on a platter and top with about 1/4 cup filling, spreading it to the edge. Repeat, layering the remaining crepes and filling; top with the reserved crepe. Refrigerate until set, at least 2 hours or overnight.
- Before serving, sprinkle the granulated sugar evenly over the top crepe; brulee with a kitchen torch. Chill 15 minutes before serving.
FRENCH CREPES
A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream.
Provided by CYBERCHEF
Categories Breakfast and Brunch Crepes Sweet
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 10.3 g, Cholesterol 54.8 mg, Fat 4.1 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 96.5 mg, Sugar 2.4 g
CHERRY GELEE
Rivulets of vanilla cream balance the tartness of sour cherries in this stunning dessert. The cream is dotted on top before the gelee has completely set and is then artfully disarranged.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h10m
Number Of Ingredients 7
Steps:
- Bring cherries, 1 cup sugar, the water, and salt to a boil in a large saucepan. Reduce heat; simmer until liquid is reduced by about half, 12 to 15 minutes. Pour through a fine sieve into a bowl, pressing very firmly on solids to release as much juice as possible (you should have 4 cups). Refrigerate until cooled completely, about 1 hour.
- Place 1 1/2 cups cherry liquid in a medium saucepan. Sprinkle 4 1/2 teaspoons gelatin over liquid, and let soften, about 8 minutes. Heat mixture over medium heat until gelatin dissolves completely and mixture is about to simmer, about 4 minutes (do not let boil). Turn off heat, and gradually stir in remaining 2 1/2 cups cherry liquid; pour cherry-gelatin mixture back into bowl. Place bowl in a larger bowl of ice water, and refrigerate until softly set, about 1 1/2 hours, stirring once halfway through with a rubber spatula.
- Meanwhile, place 2 tablespoons cream, the remaining sugar, and the vanilla in a small saucepan. Sprinkle with remaining gelatin, and let soften, about 8 minutes. Heat mixture over medium heat until gelatin dissolves and mixture is about to simmer, about 2 minutes (do not let boil). Whisk in remaining cream until smooth. Transfer to a small bowl, and place bowl in a larger bowl of ice water. Refrigerate until thickened, about 15 minutes. (Both mixtures should be approximately the same consistency.)
- Whisk cream mixture, and strain through a fine sieve. Spoon cream mixture into a small disposable pastry bag, and snip off tip. Whisk gelee until thick but pourable. Divide gelee among 6 bowls, and shake to settle. Working with 1 gelee at a time, pipe 6 to 8 cream dots of varying sizes onto top, then draw a wooden skewer through them to create a swirled pattern. Refrigerate gelees until just set, at least 1 hour and up to 6 hours.
BASIC CREPES
Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.
Provided by JENNYC819
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g
CREPES
This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.
Provided by Erin Nesbit
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
- Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 9.5 g, Cholesterol 48.9 mg, Fat 2.8 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 30.2 mg, Sugar 1.6 g
MANGO CREPES A LA MODE
These mango crepes are a sweet piece of heaven.
Provided by Rhemassance
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h45m
Yield 12
Number Of Ingredients 14
Steps:
- Blend flour, water, milk, eggs, 4 teaspoons vegetable oil, salt, and sugar together in a mixing bowl using an electric mixer until smooth. Cover and refrigerate for 1 hour.
- Heat a crepe pan or skillet over medium heat. Brush with remaining 1 teaspoon oil. Stir batter well before pouring about 5 tablespoons into the heated pan to form a very thin coat. Cook crepe until set and bubbles start to appear on the surface, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe onto waxed paper. Repeat with remaining batter, being careful not to stack crepes until completely cooled.
- Heat a saucepan over medium-high heat. Pour in orange juice and sugar. Bring to a boil; add mangoes, cinnamon, and vanilla extract. Return to a boil and cook for 2 minutes; set aside to cool.
- Lay crepes on a flat, clean surface. Add mango filling to each and roll like a cigar. Place on a dessert plate; top with vanilla ice cream and chocolate syrup.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 31.4 g, Cholesterol 51.7 mg, Fat 6 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 2.4 g, Sodium 91.6 mg, Sugar 20.5 g
REGULAR CREPES
A simple crepe recipe which can be filled with whatever your heart desires; fruit, jam, applesauce or powdered sugar.
Provided by Bonnie Molleston
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, sift together flour, sugar, baking powder and salt. Stir in the remaining ingredients; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Stack the finished crepes by putting wax paper between each one. Keep covered with a dry cloth until ready to eat.
Nutrition Facts : Calories 110.7 calories, Carbohydrate 15 g, Cholesterol 39.3 mg, Fat 3.7 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 2 g, Sodium 159.5 mg, Sugar 3.1 g
CREPES BELLE-HéLèNE
Provided by Nigella Lawson
Categories dinner, quick, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Prepare the pears: In a wide saucepan, mix together 1 cup sugar, vanilla bean, lemon zest and 3 cups water. Place over low heat and stir until sugar dissolves. Increase heat to medium and simmer for 5 minutes. Add pear halves and simmer until pears are tender but still keep their shape, about 30 minutes. Transfer pears to a bowl, and set aside. (Vanilla bean may be rinsed, dried and placed in a jar of sugar to make vanilla-scented sugar.)
- While pears poach, prepare crepes: heat oven to 200 degrees. Mix together the flour, milk and egg until smooth. Transfer to a bowl, and stir in melted butter. Place a nonstick or well-seasoned crepe pan or 8-inch skillet over medium-low heat.
- Pour a scant 1/4 cup batter into center of pan; lift pan and swirl it so batter covers bottom thinly and evenly. Return pan to heat, and allow it to sit until bottom of crepe is lightly browned, about 1 minute. Flip crepe, and cook other side for 30 to 60 seconds. Transfer to a parchment-paper lined baking sheet, and place in oven to keep warm. (Alternatively, crepes may be allowed to cool for reheating later.) Continue with remaining batter, to make a total of at least 6 crepes.
- Prepare the chocolate sauce: In a small saucepan, combine chocolate, coffee and 1/2 cup sugar. Place over low heat, stirring occasionally, until chocolate melts. Add cream, return to a bare simmer, and stir until smooth. Stir in liqueur, if using. Pour into a pitcher, and keep warm.
- To serve: Cut pear halves into thin slices. Arrange crepes on a clean work surface, and cover half of each crepe with pear slices. Fold crepes over to make six semicircles. Use a spatula to transfer crepes to individual serving plates or one large platter. At one side of each semicircle place a scoop of ice cream. Fold other side over to make a fat quarter. Top each quarter with hot chocolate sauce, and garnish with crystallized violets.
Nutrition Facts : @context http, Calories 893, UnsaturatedFat 12 grams, Carbohydrate 137 grams, Fat 36 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 131 milligrams, Sugar 106 grams, TransFat 0 grams
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