Tropical Jaconde Recipes

TROPICAL CHEWIES

Tropical Chewies image

Provided by Food Network Kitchen

Categories dessert

Time 30m

Number Of Ingredients 0

Ingredients

Steps:

Beat 1 1/2 sticks melted butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 2 cups white chocolate chips, 1 cup chopped macadamia nuts, 1/2 cup chopped almonds and 3/4 cup shredded coconut. Scoop into medium balls, sprinkle with coconut and chill. Bake 12 to 15 minutes at 350 degrees.

JOCONDE CAKE

Joconde Cake image

This Joconde cake is nutty and rich, but still light as sponge cake should be. Serve as a layer cake dessert, or roll it with whipped cream and berries.

Provided by Zoë François

Yield Makes 1 cake

Number Of Ingredients 12

Ingredients

2 cups (454 grams) heavy whipping cream
1 to 2 Tbsp. confectioners' sugar
1 tsp. vanilla extract
3 Tbsp. all-purpose flour
1 cup (120g) almond flour
3 (150 grams) eggs, at room temperature
1⁄2 cup (100g) superfine sugar, plus 2 tbsp
3 (105 grams) egg whites, at room temperature
1 pinch kosher salt
Confectioners' sugar for dusting
1 recipe Perfect Whipped Cream
4 cups (480g) fresh berries

Steps:

In a stand mixer fitted with the whisk attachment, combine the cream, confectioners' sugar, and vanilla and beat on medium speed (you read that right) until just thick-it will start to leave marks from the whisk in the cream.
Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency; this way, you can ensure the mixer won't take it too far. Whipped cream is best used right away.
Preheat the oven to 350°F. Generously grease an 11 by 16-inch jelly-roll pan, then line the bottom with greased parchment paper.
In a large bowl, sift together the all-purpose flour and almond flour. Set aside.
In a stand mixer fitted with the whisk attachment, whip the eggs and 1⁄2 cup sugar on high speed for about 8 minutes. The batter should be very light in color and texture. When you lift the whisk out of the mixture, the batter should form a ribbon that sits on the surface of the egg foam for several seconds. Turn the speed to medium and continue to whip for 1 minute more. Remove the bowl from the mixer and, using the whisk attachment or a rubber spatula, gently fold the almond mixture into the egg foam in three additions.
In a clean mixer bowl with a clean whisk attachment, whip the egg whites and salt on medium speed just until they start to foam. Slowly sprinkle in the remaining 2 Tbsp sugar to create a French meringue, then whip on high speed until glossy, stiff peaks form, 1 to 2 minutes. Remove the bowl from the mixer and, using the whisk attachment or a rubber spatula, gently fold the meringue into the almond batter.
Pour the batter into the prepared pan and spread evenly with an offset spatula.
Bake until the cake is set and just golden on top, 12 to 15 minutes. Let the cake cool completely in the pan.
Dust a clean kitchen towel with confectioners' sugar. Invert the joconde onto the prepared towel and carefully peel off the parchment paper.
Cover the joconde with half of the whipped cream, then top with half of the berries.
Using the towel to get started, roll the joconde, starting at the short end, into as tight a log as you can manage. Transfer the log to a serving platter. Cover with plastic wrap and refrigerate for 1 hour.
Remove the log from the refrigerator, then top with the remaining whipped cream and berries. Dust with confectioners' sugar before serving.

TROPICAL LEMONADE

Tropical Lemonade image

Good after a hard day's work.

Provided by Ivan266

Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 5

Ingredients

1 fluid ounce vodka (such as Absolut®)
1 fluid ounce Blue Curacao
2 fluid ounces sweet and sour mix
ice cubes, as needed
1 splash lemon-lime soda (such as 7-Up®)

Steps:

Pour the vodka, Blue Curacao, and sweet and sour mix to a cocktail shaker filled with ice; shake to chill.
Fill a collins glass with ice; strain the vodka mixture into the glass. Top with a splash of lemon-lime soda.

Nutrition Facts : Calories 300.1 calories, Carbohydrate 39.8 g, Fat 0.1 g, Sodium 4.9 mg, Sugar 36.1 g

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