BUTTERSCOTCH MILLE-FEUILLE
Provided by Alton Brown
Categories dessert
Time 1h30m
Yield 6 to 7 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line an 18-by-13-inch baking sheet with parchment paper. Have another 18-by-13-inch baking sheet and piece of parchment on hand.
- Roll out the puff pastry to a 12-by-15-inch rectangle. Cut in three equal rectangles, about 12 by 5 inches each. Dock all over with a fork to suppress the puff pastry's rise in the oven. Transfer the pieces to the prepared baking sheet, cover with the other sheet of parchment and top with the second baking sheet. Bake until the flour structure has set and the pastry looks light golden and flaky, 10 to 12 minutes. Remove the top baking sheet and piece of parchment and return to the oven until golden brown, 4 to 5 minutes more. Cool completely on a baking rack.
- Meanwhile, combine the granulated sugar, salt, vanilla and 2 1/2 cups of the milk in a large saucepan. Cook over medium-high heat until bubbles form around the edges. While the milk is warming, whisk together the cornstarch, flour, eggs and remaining 1/2 cup milk in a large bowl.
- Temper the egg mixture with the hot milk mixture, adding a ladleful to the egg mixture at a time, whisking the whole time. Once you've added two-thirds of the milk mixture to the egg mixture, pour it back into the pan and cook on medium heat, whisking constantly. Once the mixture thickens and comes to boil, stir vigorously and count to 60. Remove from the heat.
- Pass the pastry cream through a fine-mesh sieve into a bowl, then stir in the butter and Scotch. Cool over an ice bath, stirring occasionally, until the pastry cream reaches room temperature. Transfer the pastry cream to a pastry bag fitted with a medium round tip. (Or, if not using immediately, cover with plastic wrap, pressing the plastic wrap onto the surface of the pastry cream to keep a skin from forming.)
- Whip the cream in a medium bowl with a hand mixer or balloon whisk until medium-stiff peaks form. Put the whipped cream in a separate pastry bag with a medium round tip.
- Trim the cooled puff pastry carefully with a serrated bread knife to produce three identical pieces. Then, slice the long rectangle pieces crosswise into 2-inch pieces.
- Line up a third of the pieces to form the first layer of the mille-feuille, like a puzzle. Pipe dots of pastry cream on the first layer. Top with the next layer of pastry. Pipe dots of whipped cream on the second layer of pastry. Line up the pieces of pastry for the final layer on a baking sheet. Dust the top with the confectioners' sugar, covering the pastry completely. Torch the top, being careful not to burn the sugar. Dust with a second layer of confectioner's sugar and torch again. Sprinkle with the smoked salt, and allow the pastry to cool before handling, about 3 minutes. Top the mille-feuille with the final layer of bruleed pastry. Serve immediately.
MILLE-FEUILLE NABE
This clever dish takes a traditional pork and cabbage Japanese hot pot or nabe, which also refers to the pot. Mille-feuille means "a thousand leaves" or sheets in French. The origin of mille-feuille nabe is unclear but it is one of the most popular hot pots in Japan and for good reason. The dish is simple to prepare and requires a few ingredients, rendering soulful flavors in a striking floral appearance. Serve the nabe with steamed rice or add cooked udon noodles to the bowls with the nabe.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Lay a large cabbage leaf on a work surface, curve-side up, and cover with pork belly slices. If the slices are long, 2 slices should be enough. Don't worry about covering every bit of the cabbage (see Cook's Note).
- Lay another large cabbage leaf on top of the pork, curve-side up, and cover with pork belly slices. Repeat the process 4 more times to form 1 stack of 6 cabbage leaves layered with pork.
- Make more stacks of 6 leaves layered with pork until you've used up all the pork. If you run out of larger leaves, piece together smaller leaves of cabbage as needed and stack with the remaining pork. Reserve any remaining smaller pieces of cabbage in case they are needed to pack the center of the pot.
- Carefully cut each stack crosswise into 3 equal sections, gently holding the layers together as you cut.
- Working one section at a time, place the section cut-side up and bottom-side out against the side of a 10-inch-wide, 6-quart Dutch oven or other heavy-bottomed pot. Place another section right next to the first in the same manner. Repeat, packing the sections tightly (see Cook's Note), until the circle is complete.
- Continue arranging the sections in the pot, packing them tightly, until full. Place the reserved smaller cabbage leaves in any empty spaces in the center, trimming them as needed.
- Whisk the dashi, soy sauce and salt in a large bowl until the salt dissolves and pour into the pot. Cover and bring to a simmer over medium-high heat. Cook until the pork belly is cooked through and the cabbage is just tender, skimming off any foam and impurities, 6 to 10 minutes. Gently stir in the sake if using.
- Pour 1/4 cup of ponzu sauce into 4 or 6 small bowls (depending on the number of diners) and top each one with the scallions. Serve the nabe in shallow bowls and sprinkle with shichimi togarashi if using. Alternatively, set the pot on the table and allow everyone to help themselves.
- Combine the kombu with 6 cups cold water in a medium saucepan and let steep for about 30 minutes. (Skip this step if you are short on time though it lend a deeper flavor.) Heat over medium heat until the water comes to a near boil, about 10 minutes. Discard the kombu.
- Sprinkle the katsuobushi evenly over the water and bring to a boil over high heat. Immediately remove from the heat and let steep without stirring for about 10 minutes.
- Pour the dashi through a fine-mesh strainer into a large bowl. Do not press down on the katsuobushi which can make the dashi cloudy and/or bitter.
- Dashi is best used the day it is made but can be cooled and refrigerated in an airtight container for up to 3 days.
BALSAMIC FIG SAUCE
I have not made this sauce yet, but just reading it got my heart beating fast. Seems like it would go well with game, poultry or pork.
Provided by Geema
Categories Sauces
Time 40m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients with 1/2 cup water in a saucepan.
- Cover; bring to boil over high heat.
- Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes.
- Let cool slightly; remove thyme sprig.
- Press mixture through a large-holed sieve with a rubber spatula.
Nutrition Facts : Calories 212.6, Fat 0.7, SaturatedFat 0.1, Sodium 151.1, Carbohydrate 47, Fiber 6.6, Sugar 39.4, Protein 1.8
FIG BALSAMIC VINEGAR/SYRUP
This is incredible on Caprese salads, but it can be used any time you want a rich, sweet balsamic with lots of fruitiness. It could be considered a "vinegar" but is thicker and sticks to food more like a syrup. It also uses commercial balsamic, NOT artisan balsamic, but you'll never miss it. This is better than any store-bought fig balsamic you can get, and you get so much more for your money!
Provided by Rare Affaire
Categories Sauces
Time 3h10m
Yield 1 liter plus
Number Of Ingredients 4
Steps:
- Trim and dice the figs.
- In a heavy-bottomed sauce pan on medium-low heat, mix the liquid pectin and sugar, stirring until no dry sugar remains. Stirring frequently, bring the mixture to a simmer.
- Add the figs and simmer 3 hours, stirring occasionally to prevent scorching.
- While your fig preserves are cooking, in a well ventilated area, put the balsamic vinegar in a heavy, non-reactive pot over low heat. (Personally, we used a heavy stainless electric skillet on our screened back porch.) Bring to a low simmer and cook uncovered until reduced by half. This can take a couple of hours because you don't want to rush it and scorch your balsamic. Please note: the fumes from this process may drive you from your kitchen if you choose to do this indoors, so be aware!
- If the figs are done before the vinegar, hold over lowest heat and continue to stir occasionally.
- When the balsamic is reduced, add three-quarters of the fig preserves to the balsamic and stir until dissolved.
- Taste and adjust to your personal taste using the remaining quarter of fig preserves.
- Remove from the heat and allow to cool slightly.
- Strain through a fine mesh sieve or cheesecloth to remove the seeds and any chunky figgy bits.
- Store in an airtight bottle. (One of the bottles the balsamic came in would be wonderful). This may keep for as much as six months depending on storage conditions and cleanliness of your bottling process.
Nutrition Facts : Calories 3701.6, Fat 1, SaturatedFat 0.2, Sodium 502, Carbohydrate 833.2, Fiber 11.7, Sugar 776, Protein 13.1
BALSAMIC FIG SAUCE
This sauce is the perfect accompaniment to Chicken Paillards with Prosciutto and Figs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients with 1/2 cup water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.
- Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.
HALVAH MILLE-FEUILLES
Provided by Uri Scheft
Categories Dessert Rosh Hashanah/Yom Kippur Honey Phyllo/Puff Pastry Dough
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Bake the phyllo:
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Stack the 8 sheets of phyllo and cut in half crosswise. Brush 1 half sheet of phyllo with oil and sprinkle with sugar. Layer another half sheet on top of the first and repeat with oil and sugar to form a stack of 4 half sheets, finishing the top layer with oil and sugar. Repeat with remaining half sheets to form 3 more stacks. Cut each of the stacks into 4 equal pieces to make 16 stacks. Transfer stacks to baking sheets and bake until golden brown, 8 to 12 minutes. Let cool to room temperature, about 15 minutes.
- Make the halvah cream:
- Meanwhile, in a small bowl, stir together the honey or date syrup with the tahini. If using nondairy whipped topping, place in a large bowl and gently fold in the honey-tahini mixture. If using cream, beat until soft peaks form. Gently incorporate the honey-tahini mixture and whip to stiff peaks. Refrigerate until ready to use.
- Assemble the dessert:
- Place one phyllo stack on a dessert plate. Spread with a scant 1/4 cup halvah cream. Repeat with 3 more phyllo stacks and 2 more layers halvah cream. Repeat this process to form 3 more servings. Drizzle each stack with honey or date syrup, sprinkle with halvah crumbles, and garnish with raspberries.
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