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Saturday, June 2, 2012

Coconut Cake with Mango

butter, sugar, egg, flour, baking powder, choc...
butter, sugar, egg, flour, baking powder, chocolate, coconut flakes (Photo credit: Wikipedia)
By Juvy S. Iliwiliw


Sweetened shredded or flaked coconut is a moist form of dried coconut. It usually comes in a plastic bag, but it can also often be found in a can in the baking aisle of the supermarket. Toasting brings out the coconut's natural nutty flavor. To toast coconut, spread it on a baking sheet and toast in a preheated 350 degrees F oven until the edges are lightly golden brown, 8-10 minutes.

Warm Berry Compote

Kat's cherry pie and vanilla ice cream!
Kat's cherry pie and vanilla ice cream! (Photo credit: Wikipedia)
By Juvy S. Iliwiliw


Although some berries can be found in the market year-round., most taste best in spring and summer, when they are in season. Select plump berries with a deep color and bright flavor. Before storing berries, sort them to remove any with blemishes or mold. Spread them in a single layer on a paper towel lined plate or baking sheet and refrigerate until ready to use. Just before using the berries, quickly rinse them under cold running water and then gently pat them dry. Do not allow berries to soak in water, as they will absorb moisture and turn mushy.

Tropical Fruit Parfait

English: Ice cream of Mango
English: Ice cream of Mango (Photo credit: Wikipedia)
By Juvy S. Iliwiliw




Ripe mangoes give slightly when pressed and are fragrant at the stem end. Depending on the variety, they can range in color from green to various shades of orange, yellow, and red. When cutting a mango, the goal is to remove as much flesh as possible from both sides of the wide, flat pit. Pill the fruit with a vegetable peeler or small, sharp knife, then stand it on one narrow side with the stem pointing toward you. Slice down on one side of the stem just grazing the pit. Repeat on the other side. Trim the remaining flesh from the pit.

Raspberry Rhubarb Fool

At La Voute in Archway - highly recommended - ...
At La Voute in Archway - highly recommended - yummy, very reasonable, slightly quirky food in a very cool cafe! (Photo credit: Wikipedia)
By Juvy S. Iliwiliw




Rhubarb grows in thick, celerylike stalks and has a tart, fruity flavor. Field rhubarb is available in summer and is a bright cherry red. its flavor is more pronounced than that of hot-house rhubarb, which is a brilliant pink and is usually available all year-round. Select crisp, unblemished, brightly colored stalks. To avoid a stringy filling, always slice the rhubarb no thicker than 1/2 inch (12 mm). For the purposes of this recipe, it is chopped even finer.

Baked Apples

Cortland (apple)
Cortland (apple) (Photo credit: Wikipedia)
By Juvy S. Iliwiliw




The best apples for baking have a full, slightly tart flavor and hold their shape in the intense heat of the oven. When selecting apples for baking, keep in mind that underripe fruits will bake up rubbery and result in a watery dessert, while old apples will be mushy and tasteless. Some varieties begin to ripen in mid-or late summer, but the best baking apples come into season in autumn.

Melon Balls With Fresh Mint

Fruits on the plate (clockwise, from top right...
Fruits on the plate (clockwise, from top right): orange, honeydew melon, watermelon, pineapple, papaya. The whole fruits on the right are of unknown species - identification is appreciated. It's a salak, the fruit of Salacca zalacca. Ies 20:37, 3 August 2007 (UTC) Photo taken in Indonesia. (Photo credit: Wikipedia)
By Juvy S. Iliwiliw




Nothing surpasses the fragrant, sweet flavor of a ripe melon, but finding a good one can be tricky. Most melons are at their best from early summer to mid-fall. For a pretty presentation of this dessert, use a variety of melons in an array of colors. Orange-fleshed cantaloupe and pale green honeydew should have a strong, sweet aroma; as they open they become softer and the blossom ends give slightly when pressed. Juicy red-fleshed watermelons should  sound hollow when thumped, and the white patch on one side should be small.

Mixed Berry Cheesecake

English: A slice of Strawberry Cheesecake from...
English: A slice of Strawberry Cheesecake from the Carnegie Deli. (Photo credit: Wikipedia)
By Juvy S. Iliwiliw




The best accompaniments for a fruit dessert are often a simple dollop of whipped cream or a small scoop of ice cream. The flavor of any garnish accompanying a fruit dessert should be mild (such as vanilla or caramel) so that it highlights the fruit, rather than overwhelming it.

Baked desserts such as pies, crisps, and cobblers are often best when served slightly warm; be sure to warm the plates for the best results. Other desserts, such as puddings, are best if served cool but not cold. Allow them to stand at room temperature for 15 minutes before serving.

Cherry Clafouti

Clafouti, August 2008
Clafouti, August 2008 (Photo credit: Wikipedia)
By Juvy S. Iliwiliw




Almonds and stone fruits such as cherries, whose pits have an almondlike flavor, have a natural affinity. Look for finely ground almonds, or almond flour, at specialty markets, or grind whole nuts yourself. Choose raw or blanched untoasted almonds. About 3/4 cup (3 1/2 oz/105 g) whole almonds will be needed to yield 1/2 cup (2 oz/60 g) ground nuts. Almonds are best ground in a nut grinder, although a food processor will also work. Use short pulses and be sure not to grind the almonds for too long, or you'll end up extracting the nuts oils and producing almond butter.

Pears Poached in Red Wine

English: A pear poached in white wine, served ...
English: A pear poached in white wine, served with a raspberry sauce with ginger, orange zest, and Grand Marnier, dark chocolate ganache, white chocolate ganache, fresh berries, whipped cream, and a sprig of mint at The Restaurant, Rochester, Minnesota (Photo credit: Wikipedia)
By Juvy S. Iliwiliw




Poaching or cooking in liquid at a temperature just below the boiling point, is a gently method that works well for delicate foods like fruit. Here, pears are cooked in wine, and the poaching liquid is then reduced to make a sauce. Heating the pears along with the wine, rather than adding them to an already-simmering mixture, causes the flavor of the fruit to infuse the syrupy liquid. Once the liquid comes to a boil, reduce the heat as needed to maintain a gentle simmer, with large bubbles slowly breaking the surface.

Pineapple Upside-Down Cake

Pineapple Upside Down Cake
Pineapple Upside Down Cake (Photo credit: Wikipedia)
By Juvy S. Iliwiliw




A ripe pineapple is fragrant and golden and gives slightly when pressed. Its thick skin and bumpy "eyes" must be cut away before the pineapple is eaten. Slice off the top and bottom with crosswise cuts. Stand the fruit upright and, using a sharp knife, slice off the skin. Place the pineapple on its side and, following the spiral pattern of eyes that starts at the top of the pineapple and ends at the bottom, cut a shallow, wedge-shaped furrow to remove the eyes. The pineapple may now be sliced crosswise and the hard center core cut out from each slice.

Strawberries-and-Cream Cake

red velvet cake with whipped cream, blueberrie...
red velvet cake with whipped cream, blueberries and strawberries (Photo credit: Wikipedia)
By Juvy S. Iliwiliw




Heavy (double) cream is best whipped when it is very cold. If your kitchen is warm, chill the bowl and beaters (or whisk) as well. Confectioner's (icing) sugar dissolves into the cream more readily than granulated , but either type may be used. For topping a pie or crumble, whip the cream just until soft, slumping peaks form when the whisk is lifted. Cream that is intended for folding into another mixture or for frosting a cake is usually whipped until more pointed medium peaks form. To rescue overwhipped cream with a chunky texture, fold in liquid cream 1 tablespoon at a time.


STRAWBERRIES-AND-CREAM CAKE

You will need:


About 6 cups (1 1/2 lb/750 g)          strawberries

For the sweetened whipped cream:

2 cups (16 fl oz/500 ml)                   cold heavy (double) cream
2 tsp                                                vanilla extract (essence)
2 tsp                                                confectioners' (icing) sugar

Here's how:


Prepare the cake and allow to cool completely. Using a serrated knife, cut the cake horizontally into 3 equal layers.

Reserve 8 attractive strawberries of uniform size for garnishing. Hull the remaining berries and slice lengthwise. You should have about 2 cups.

To make the whipped cream, in a deep bowl, combine the cream, vanilla and sugar. Using a wire whisk or electric beater on medium speed, beat until soft peaks form when the whisk is lifted, 6-8 minutes.

Spoon about one-fourth of the whipped cream on top of the bottom cake layer and spread evenly. Cover with half of the sliced strawberries. Place the second cake layer on top of the berries spread with one-third of the remaining whipped cream and all of the remaining sliced strawberries. Place the third cake layer on top.

Using the wire whisk, continue to beat the remaining cream until medium peaks form when the whisk is lifted. Use the remaining whipped cream to frost the top and sides of the cake. Decorate the top of the cake with the 8 reserved strawberries.

Make-Ahead Tip: It's best to bake the cake a couple of hours ahead, then refrigerate it (away from strong odors) before assembling. Once assembled, let the cake come to room temperature for 20 minutes before serving.





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Classic Fruit Tart

Fresh fruit tart with kiwi, raspberries, and b...
Fresh fruit tart with kiwi, raspberries, and blueberries on vanilla pastry cream. (Photo credit: Wikipedia)
By Juvy S. Iliwiliw




When selecting strawberries, which reach their peak in late spring or early summer, look for deep-red berries with a strong strawberry scent. Avoid large berries with white shoulders under the green leaves, they are usually woody and lack flavor. To prepare the berries for use, remove the leaves, rinse the fruit gently, and pat dry with a paper towel. With a small, sharp knife, remove the stem and the white core if there is one, in the center of the berry. Then cut as directed.

Lemon Meringue Pie

Mum's lemon meringue pie from above.
Mum's lemon meringue pie from above. (Photo credit: Wikipedia)
By Juvy S. Iliwiliw




Selecting ripe fruit that is in season is the first step in making great fruit desserts. Look for locally grown organic fruits at farmer's markets or produce markets. Talk to the farmer or produce buyer about the varieties available and ask for a sample when possible. Always look for fruit that has good color and, more important, a nice aroma. (Don't buy a melon that doesn't smell like melon, for example. If it has no smell, it is unripe.) Berries should have a deep color and be free of moisture, which quickly turns into mold. Stone fruits, such as apricots, nectarines, and peaches, should be firm but give a little when pressed at the stem end.

Apple Crisp

This was AWESOME
This was AWESOME (Photo credit: Wikipedia)
By Juvy S. Iliwiliw


Cutting butter into flour gives pie crusts, biscuits, and cobbler toppings their trademark flakiness, and it gives crisp and crumble toppings their distinctive crumbly character. To cut in butter, use a pastry blender or 2 knives to cut and toss the butter until the mixture resembles a coarse meal, with the largest pieces of butter the size of small peas. The butter should remain in small but discrete pieces. It's important to start with cold butter and to work quickly so that the butter doesn't soften and melt.

By Choosing Baked Fresh Food Customers Ensure Their Health

Orange Vanilla Cupcake
Orange Vanilla Cupcake (Photo credit: ajagendorf25)
By Velma Roberson


Because more people like baked fresh food Orange households consider their options when they want these treats. If they like to bake and cook at home, they may choose from among their selection of recipes. If they are not confident in their baking skills, they can shop at their local bakery or grocery store.

In fact, most people find that baking their own treats and desserts takes little effort. They can be mixed in a short amount of time and then prepared in ovens. They might not even have to shop for the required ingredients.

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