30 AUTHENTIC FILIPINO RECIPE COLLECTION
Looking for some easy Filipino recipes? From appetizers to entrees to desserts, these authentic Filipino dishes are hearty and comforting.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Filipino recipe in 30 minutes or less!
Nutrition Facts :
FLORENTINES (ITALY)
These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 5 dozen 3-inch Florentines, or 2 1/2 dozen 6-inch Florentine
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
- Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
- Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
- Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
- Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
- For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
- For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.
FILBERTINES
Hazelnuts, or filberts, are by far the most important nut crop grown commercially in the Pacific Northwest.-Hollis Mattson, Puyallup, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, cream butter and sugar until light and fluffy;. Beat in egg. Combine the flour, baking soda and cardamom; add to creamed mixture and mix well. Cover and refrigerate for 1 hour. , Shape into 1-in. balls; roll in chopped nuts. Place 2 in. apart on greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 40mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
THE FONTAINE
Steps:
- Ganache: Heat the heavy cream in a 1-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the finely chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate, then slowly whisking until smooth and homogenous. Pour it on a clean baking sheet to allow it to cool. As it cools, it begins to set and thicken. Raspberry syrup: Place the sugar and water in a non-reactive 1-quart heavy-bottomed saucepan and bring to a boil over medium-high heat. The sugar should completely dissolve. Add the raspberries and allow it to return to a boil. As it boils, whisk thoroughly to break the raspberries and allow them to release their juices. This will cause the syrup to turn red. Remove from the heat. Prepare an ice bath and strain the syrup through a fine-mesh sieve into a medium-size bowl placed over the ice bath. Discard the seeds and any pulp. When the syrup is cool, add the framboise liqueur. (If added when hot, the alcohol will evaporate.) Store the syrup in a squeeze bottle or a bowl covered with plastic wrap until ready to use.
- To bake the Fontaines, place them on a baking sheet and bake until the phyllo wrapping begins to brown, 7 to 10 minutes. While these are baking, you can decorate the plate. You will need 6 phyllo triangles for each serving. Place 3 triangles in a circle in the center of each plate with the tips toward the edge. Place the whipped cream in a pastry bag fitted with a 1/4-inch star tip. Pipe a dollop (or rosette) of whipped cream between each triangle and top each dollop with a raspberry.
- Remove the Fontaines from the oven. Sprinkle with powdered sugar and center each on a plate, on top of the triangles. Stand 3 triangles on end to form a tower over the centered Fontaine. The raspberries will help support the triangles. Serve immediately.
- Jacques? tip: Always store phyllo dough well wrapped in the refrigerator to keep it from drying. If it dries, you will have to throw it away. If the phyllo is frozen, you will not be able to separate the layers. Let it thaw, covered, at room temperature. It comes rolled up and you will want to lay it flat. If you have any slight tears in a layer, you can still use it by ?gluing? it together with butter. If you tear a layer beyond repair, just throw it away.
- Prepare the cake: Use a 2-inch fluted round cutter to cut 12 small circles from the pound cake. The slices should be about 1/4 to 1/2-inch thick. Keep the cuts as close together as possible to avoid waste. Line the circles up in rows on a parchment paper-covered baking sheet and soak evenly with the raspberry syrup.
- To assemble the Fontaines: When the ganache has cooled to the consistency of toothpaste, scrape it into a pastry bag fitted with a 1/2-inch plain tip and top each cake circle with a layer of ganache. (I use a pastry bag because it is a clean, easy way to add the layer of ganache.) Place 6 raspberries on top of the ganache layer and press gently to anchor them in the chocolate. Place the baking sheet in the freezer for about 15 minutes to allow the ganache to harden slightly. Lay 1 sheet of the phyllo on your work surface. Keep the remaining phyllo dough covered with a clean kitchen cloth to keep it from drying. Use a pastry brush to brush melted butter over the entire surface of the phyllo sheet. It will be easier if you start by brushing one line of butter lengthwise down the center and then fill in by brushing top to bottom from the center toward each edge. Be sure to brush all the way to the edges, where the phyllo is the driest. Place the powdered sugar in a fine-mesh sieve and liberally sprinkle the buttered phyllo sheet with it. Cover with a second sheet of phyllo and repeat with the butter and powdered sugar. Use a sharp paring knife to cut the doubled phyllo sheets in half from top to bottom and from left to right. Place one raspberry ganache cake in the center of each section of phyllo. Fold each side of the phyllo over the cake from left to right and tuck under the edges. Lightly brush the top with melted butter and place on a parchment paper-covered baking sheet. Repeat these steps using four more phyllo sheets, until all of the cakes are wrapped. (At this stage, the Fontaines can be stored in the refrigerator for a few hours or in the freezer for up to 2 weeks if well wrapped in plastic wrap; to thaw, place in the refrigerator for one hour before baking.)
- To make the phyllo garnish (you should have the garnish ready before you bake the Fontaines): Preheat the oven to 400 degrees F (200 degrees C). Lay 1 of the remaining sheets of phyllo dough on a parchment paper-covered baking sheet. Use a pastry brush to spread about 2 tablespoons of the melted butter over the entire surface of the phyllo sheet, making sure to brush all the way to the edges. Using a fine-mesh sieve, liberally sprinkle the powdered sugar over the buttered phyllo. Cover with the remaining phyllo sheet and repeat with the butter and sugar. Use a sharp paring knife to cut the doubled phyllo in half lengthwise. Make diagonal cuts from the top to the bottom of each half to create thin elongated triangles (1 1/2 inches at the base and 4 inches tall). Bake until evenly golden brown, about 5 minutes. Stay at the oven and watch these carefully, because they burn very quickly after they brown. Remove from the oven and let cool on a wire rack. (Leave the oven on.)
- Use a small offset spatula or knife to loosen the triangles from the parchment paper once they have cooled. Be gentle, they are extremely fragile.
- To bake the Fontaines, place them on a baking sheet and bake until the phyllo wrapping begins to brown, 7 to 10 minutes. While these are baking, you can decorate the plate. You will need 6 phyllo triangles for each serving. Place 3 triangles in a circle in the center of each plate with the tips toward the edge. Place the whipped cream in a pastry bag fitted with a 1/4-inch star tip. Pipe a dollop (or rosette) of whipped cream between each triangle and top each dollop with a raspberry.
- Remove the Fontaines from the oven. Sprinkle with powdered sugar and center each on a plate, on top of the triangles. Stand 3 triangles on end to form a tower over the centered Fontaine. The raspberries will help support the triangles. Serve immediately.
- In French, fontaine means fountain. When I created these, I imagined the chocolate oozing when the dessert was cut like water rushes out of a fountain. The combination of raspberries and chocolate is a popular one, the bittersweet chocolate balancing the strong flavor of the raspberries. This dessert is filled with contrasts: warm/cold, acid/sweet, crunchy/smooth. The delicate crisp phyllo dough triangles create an architectural quality, giving the dessert an elegant height.
- It will be easiest if you make the ganache a few hours in advance and let it cool. If you put it in the refrigerator to cool, it will become too hard.
- Jacques? tip: Always store phyllo dough well wrapped in the refrigerator to keep it from drying. If it dries, you will have to throw it away. If the phyllo is frozen, you will not be able to separate the layers. Let it thaw, covered, at room temperature. It comes rolled up and you will want to lay it flat. If you have any slight tears in a layer, you can still use it by ?gluing? it together with butter. If you tear a layer beyond repair, just throw it away.
FLORENTINES
Enjoy these classic florentines at Christmas time. Jewelled with cherries and pistachios and coated in chocolate, these biscuits are the perfect festive gift
Provided by Katy Gilhooly
Time 45m
Yield Makes 20
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
- Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
- Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.
Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
FILBERTINES
Adapted from a recipe by Rose Levy Beranbaum; I found this on another website. Haven't tried making it. Chilling time is included in the prep time. I didn't know the number of cookies this yields, but a reviewer kindly shared that information - this recipe makes about 3 dozen cookies..
Provided by coconutty
Categories Drop Cookies
Time 1h45m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Toasting the hazelnuts:.
- Preheat the oven to 350°F.
- Place hazelnuts on a cookie sheet in heated oven about 10 minutes, stirring occasionally.
- Remove nuts; cool. When cooled completely, grate very finely.
- Preparing the cookies:.
- In a medium bowl, sift together half the grated nuts, flour, baking soda, cardamom and salt; whisk to mix.
- In mixer bowl, cream butter and sugar until light and fluffy.
- Beat in egg and vanilla until well-blended.
- Beat in the flour mixture on low speed until just incorporated.
- Chill the dough at least 1 hour but preferably no longer than 2.
- Baking the cookies:.
- Preheat oven to 350 degrees and grease cookie sheets.
- Form the chilled dough by scant tablespoonfuls into balls.
- Roll each ball in the reserved chopped hazelnuts until well coated.
- Place the balls 2 inches apart on the cookie sheets.
- Bake 15 minutes, or until lightly browned and firm to the touch.
Nutrition Facts : Calories 76, Fat 5, SaturatedFat 1.8, Cholesterol 12.7, Sodium 24.2, Carbohydrate 7, Fiber 0.5, Sugar 3, Protein 1.2
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