Marian Burross Ganache Recipes

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GANACHE



Ganache image

This ganache recipe (which can easily be multiplied) is the base for Apricot and Ganache Tartlets, Chocolate Cakes with Ganache Glaze, Mini Chocolate Whoopie Pies, Chocolate Cupcakes with Whipped Ganache, and Peanut Butter Truffles. For step-by-step photos, see our handy 101.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 3

8 ounces semisweet or bittersweet chocolate (we like 61 percent cacao)
1 cup heavy cream
1/8 teaspoon coarse salt

Steps:

  • Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.
  • Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy).
  • Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
  • Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.
  • To make a whipped filling or frosting: Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes. (This will yield about 2 cups.) Transfer to a disposable pastry bag with a large opening and use it as a filling for mini whoopie pies or spread it over cupcakes.

MARIAN BURROS'S GRAVLAX



Marian Burros's Gravlax image

Provided by Marian Burros

Categories     appetizer

Time P4DT15m

Yield 10 servings

Number Of Ingredients 7

2 pounds center-cut fresh salmon
1 tablespoon sugar
1 tablespoon salt
1 tablespoons coarsely ground black pepper
2 large bunches dill
2 lemons, sliced for garnish
Mustard sauce (see recipe)

Steps:

  • Split fish into two halves. Remove all bones. Wash and wipe skin.
  • Combine sugar, salt and pepper and sprinkle over fish flesh.
  • Coarsely chop one bunch of dill and sprinkle over fish.
  • Place the two salmon halves, flesh side together, in an enamel or glass container and wrap tightly with plastic wrap and aluminum foil. Place a brick or other heavy weight on top of salmon and refrigerate 3 to 4 days, turning salmon occasionally.
  • To serve, remove and discard dill and scrape off seasonings. Slice salmon thinly and garnish with remaining bunch of fresh dill (reserving a heaping tablespoon to use in mustard sauce) and lemon. Serve with mustard sauce.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 220 milligrams, Sugar 1 gram, TransFat 0 grams

MARIAN BURROS'S RED CABBAGE



Marian Burros's Red Cabbage image

Provided by Marian Burros

Categories     side dish

Time 10m

Yield 10 servings

Number Of Ingredients 4

2 medium heads red cabbage
5 to 6 tablespoons butter
3 tablespoons plus 2 teaspoons black currant preserves, pureed
4 tablespoons red wine

Steps:

  • Slice five center slices from each cabbage, one-quarter- to one-half-inch thick. Saute in hot butter about three minutes, until barely soft, so cabbage slices keep their shape.
  • Stir in preserves and wine to glaze cabbage.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 49 milligrams, Sugar 10 grams, TransFat 0 grams

MARIAN BURROS'S GANACHE



Marian Burros's Ganache image

Provided by Marian Burros

Categories     dessert

Time 1h40m

Yield 4 cups

Number Of Ingredients 3

10 ounces sweet, dark chocolate, cut into small cubes
3 1/2 cups heavy cream
1 vanilla bean

Steps:

  • Place the chocolate in a large bowl and set aside.
  • In a saucepan over medium heat, combine the cream and vanilla bean, and bring just to a boil. Remove from the heat immediately. Discard the vanilla bean and pour the cream over the chocolate, stirring to dissolve the chocolate pieces.
  • Refrigerate the chocolate cream for one hour, or until the mixture is completely chilled, stirring occasionally.
  • Beat the chocolate cream until it holds a peak. Refrigerate again for half an hour, or until ready to use.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 16 grams, Sodium 23 milligrams, Sugar 6 grams, TransFat 0 grams

GANACHE



Ganache image

Provided by Alton Brown

Categories     dessert

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 4

3 tablespoons corn syrup
6 ounces heavy cream
12 ounces dark chocolate, chopped into small pieces
1/2 teaspoon vanilla extract

Steps:

  • In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract.

CHOCOLATE GANACHE



Chocolate Ganache image

Provided by Ina Garten

Categories     dessert

Time 10m

Yield 1/2 cup

Number Of Ingredients 3

8 ounces good semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules

Steps:

  • Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

MARIAN BURROS'S CARROT CAKE



Marian Burros's Carrot Cake image

Provided by Marian Burros

Categories     dessert

Time 1h20m

Yield 20 servings

Number Of Ingredients 14

Oil for greasing pan
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup applesauce
1 cup light brown sugar
1 cup granulated sugar
3 egg whites
Grated rind and juice of one orange
3 cups peeled, shredded carrots
1 cup raisins
Orange glaze (see recipe)

Steps:

  • Preheat oven to 350 degrees. Lightly grease bundt-style pan or 10-inch springform pan with center hole.
  • Combine flour, baking powder, baking soda, cinnamon and salt; set aside.
  • Beat together applesauce, sugars, egg whites and orange rind and juice.
  • Blend in flour mixture with mixer at medium speed, beating only until smooth. Do not overbeat.
  • Stir in carrots and raisins.
  • Pour batter into prepared pan and bake 50 to 60 minutes or until a knife inserted near center comes out clean. Remove cake from pan, or, if using springform, remove sides of pan and put cake on wire rack to cool completely. Spoon orange glaze over cake and serve.

GANACHE



Ganache image

Poured on rather than spread, this glaze is wonderful over a Bundt or any other cake that calls for a sleek finish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Yield Makes 2 cups (enough to glaze one 8-inch cake)

Number Of Ingredients 3

8 ounces bittersweet chocolate, chopped
1 1/4 cups heavy cream
1 tablespoon light corn syrup

Steps:

  • Place chocolate in a medium heatproof bowl. Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Pour over chocolate; let stand for 1 minute. Stir until shiny and smooth. Let cool slightly.

CHOCOLATE GANACHE



Chocolate Ganache image

This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.

Provided by INGRIDEVOGEL

Categories     World Cuisine Recipes     European     French

Time 20m

Yield 16

Number Of Ingredients 3

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum

Steps:

  • Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
  • Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g

GANACHE I



Ganache I image

Ganache is a mixture of cream, or butter, and chocolate. Ganache can be made thick enough to use as a truffle filling or thin enough to use as a glaze. A 'thin' Ganache can be melted to use as a glaze or whipped, and used as a filling for cakes. Use the best quality chocolate you can find.

Provided by CCACHEF

Categories     Desserts     Frostings and Icings

Yield 16

Number Of Ingredients 2

2 cups heavy whipping cream
1 ¼ pounds bittersweet chocolate

Steps:

  • Chop the chocolate into small pieces and place it in a large stainless steel bowl.
  • In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate.
  • Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 21.1 g, Cholesterol 42.3 mg, Fat 23 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 14.2 g, Sodium 13.1 mg, Sugar 16.1 g

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