Maury Rubins Passion Push Up Recipes

COCONUT COOKIES

Steps:

• Line baking sheets with parchment paper or nonstick baking mats; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar; add brown sugar and mix until well combined. Add eggs and mix until fully incorporated.
• In a large bowl, whisk together flour, baking soda, and salt. Add half of the flour mixture to the butter mixture and mix to combine. Add remaining flour mixture and mix to combine. Add half of the coconut chips; mix to combine. Add remaining coconut chips and mix to combine.
• Using a 2-inch ice cream scoop, scoop out balls of dough onto prepared baking sheets at least 3 inches apart; using the flat bottom of a drinking glass, flatten dough slightly. Transfer baking sheet to refrigerator; let chill for 30 minutes.
• Preheat oven to 350 degrees.
• Transfer baking sheet to oven and bake until golden brown, 14 to 16 minutes. Remove from oven and transfer to a wire rack to cool. Let cool at least 20 minutes before serving.

MAURY RUBIN'S GRILLED CHOCOLATE SANDWICH

Steps:

• Chop the chocolate fine and set aside in a medium bowl.
• Heat the cream in a small saucepan until just boiling and pour over the chopped chocolate. Let stand 1 minute, then whisk until smooth. Refrigerate until just slightly solid, about 30 minutes.
• Spread a layer of the chocolate mixture 1/4-inch thick (approximately 2 to 3 tablespoons) on half the bread sides to within about 1/4 inch of the edges. Press about 2 teaspoons of the chocolate chips (or 5 or 6 pieces of batons) into the center of each filling.
• Spread a bit of softened butter over one side of the remaining slices. Buttered side up, place the slice over each chocolate-spread slice and press lightly around the edges to seal. Refrigerate for at least 15 minutes before putting on a grill or on a press. (If you are using a skillet instead, freeze the sandwich 15 minutes.)
• Heat a grill or sandwich press (or a large griddle or skillet over medium-high heat), and add the sandwiches. Press on one side only for a minute or two (depending on the particular grill or press you're using) until the bread is nicely browned; the chocolate should be barely melted and not swimming out the side. If you are using a griddle or skillet, heat the sandwich first on the unbuttered side until lightly toasted, about 1 minute; turn the sandwich over and weight it down by placing a baking sheet or pan on top of the sandwich and placing a few soup cans on top. Toast for another minute, until golden. Cut in half and finish with a frilled toothpick.

MAURY RUBIN'S PASSION PUSH-UP

Steps:

• Fill a large saucepan with 3 inches of water and bring to a boil.
• Pour the passion-fruit purée into a medium saucepan and cook on low for 2 minutes, or until hot.
• Whisk the egg yolks and sugar in a medium metal bowl. Set the bowl over the saucepan of boiling water, making sure the bottom of the bowl does not touch the water. Whisk the yolks and sugar vigorously until thick and pale, about 2 minutes.
• Pour the hot passion-fruit juice slowly into the yolk mixture, whisking constantly. With a wooden spoon, stir the mixture until it is thick and coats the back of the spoon, about 1 minute. Strain through a fine sieve into a large bowl. Let cool.
• Pour the heavy cream into a bowl and with a whisk or hand-held mixer, beat until stiff peaks form. Fold cream into cooled passion-fruit mixture. With a spoon, fill each of 4 1/2-cup push-up molds to the top and place in the freezer for 1 hour. Remove and push the frozen filling up through its holder and quickly roll in a plate of edible flowers until covered and serve.