Friday, February 29, 2008

Royal Icing

1/2 cup plus
1 tablespoon meringue powder*
1 cup plus 2 tablespoons warm water
12 cups icing (confectioners')sugar
3/4 teaspoon cream of tartar
Special equipment: an electric mixer or heavy-duty mixer fitted with a wire whisk attachment
*Meringue powder can be purchased at health and bulk food stores. It may also be called dried egg whites.
Combine all ingredients in the bowl of an electric mixer fitted with the whisk attachment. Start on slow speed and whisk the mixture and as the mixture begins to come together increase the speed. Mix for 6 to 8 minutes or until fluffy and shiny; it may be necessary to scrape down the sides of the bowl with a rubber spatula after the first 3 minutes so that all the ingredients can be fully incorporated. Keep covered with a damp towel until ready to use.
Use to decorate gingerbread houses and cookies.

Thursday, February 28, 2008

Royal Icing

1/3 cup (3 ounces) pasteurized egg whites
4 1/2 cups, plus
1 tablespoon sifted confectioners' sugar
1/2 teaspoon lemon juice

In the bowl of an electric mixer fitted with a paddle attachment, beat the egg whites on medium speed until soft peaks form. Gradually add the confectioners' sugar, 1/2 cup at a time, on medium-low speed. Add the lemon juice and beat on medium-high speed until stiff peaks form and the icing is no longer shiny, 6 to 8 minutes.
Use immediately or place the icing into an airtight container. You can keep Royal Icing in the refrigerator for up to 5 days.

Wednesday, February 27, 2008

Peanut Butter Icing

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Monday, February 25, 2008

Ginger & Honey Cream

Ginger & honey cream:
3/4 cup double cream
3.5 oz cream cheese, at room temperature
1 tbs honey
1 tbs pickled ginger in brine, finely chopped

Meanwhile, to make the ginger & honey cream, place the cream, cream cheese, honey and ginger in a serving bowl and stir until well combined.

Friday, February 22, 2008

Spiced Peach Relish

1 1/4 cups white wine vinegar
7 just-ripe slipstone peaches, halved, stones removed, coarsely chopped
1 green apple, halved, cored, coarsely chopped
1/2 cup chopped dried peaches
2 tsp ground ginger
4 whole green cardamom pods
2 inch cinnamon stick
2 cups, firmly packed brown sugar

Place the vinegar, peach, apple, dried peach, ginger, cardamom and cinnamon in a large saucepan over high heat and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 30 minutes or until peach is tender.
Add the sugar and simmer, stirring occasionally, for a further 40 minutes or until mixture thickens.
Wash a 3-cup capacity glass preserving jar and lid in hot, soapy water and rinse well. Drain on a rack.
Spoon the hot relish into the warm jar and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside until cool.

Thursday, February 21, 2008

Fig & Orange Syrup

Fig & orange syrup:
1 cup honey
1/2 cup orange juice
1 tbs finely shredded orange rind
5 fresh figs, halved, each half cut into 3 wedges
Meanwhile, to make the fig & orange syrup, combine honey, orange juice and orange rind in a saucepan and stir over medium heat until heated through.

Wednesday, February 20, 2008

Caramel Dipping Sauce

Ingredients (serves 6)
2 oz butter or margarine
1 cup brown sugar
1 tsp vanilla essence
1/2 cup cream

Put butter, brown sugar and vanilla essence in a saucepan. Stir over a low heat for about 5 minutes until melted and smooth. Remove from the heat. Stir in the cream until it is well combined.

Tuesday, February 19, 2008

Chocolate Icing

7 oz dark chocolate, finely chopped
1/3 cup thickened cream

Make icing Place chocolate in a heatproof bowl. Heat cream in a small saucepan over medium heat until hot (do not boil). Pour over chocolate and stir until smooth and well combined. Stand for 30 minutes or until a spreadable consistency.

Sunday, February 17, 2008

Vanilla Bean Custard

Vanilla-bean custard:
1 cup milk
1 cup thick cream
2 vanilla beans
1/4 cup caster sugar
6 egg yolks
2 tsp cornflour
2-3 tbs brandy (optional)

To make the custard, place milk and cream in a saucepan. Split the vanilla beans, scrape seeds. Add the seeds and beans to pan. Bring to the boil then remove from heat and set aside for 10 minutes to infuse.

Saturday, February 16, 2008

Passionfruit Icing

Passionfruit Icing:
2 cups pure icing sugar, sifted
2 tablespoons fresh passionfruit pulp

Make passionfruit icing Combine icing sugar and passionfruit pulp in a small bowl. Stir with a fork until well combined and a spreadable consistency. Spread icing over cookies, cake and dessert. Allow to set before serving.

Friday, February 15, 2008

Brandy Custard

Ingredients (serves 10)
2 1/2 cups milk
3/4 cup thin cream
4 egg yolks
1/2 cup caster sugar
1/2 tbs cornflour
1/4 cup brandy

Heat the milk and cream in a medium saucepan over medium-high heat for 4 minutes or until it comes to a gentle simmer. Remove from heat.
Use a balloon whisk to whisk together egg yolks, sugar and cornflour in a bowl until pale and creamy. Gradually whisk in milk mixture. Return to pan.
Place over medium heat and stir with a wooden spoon for 8 minutes or until the custard thickens and coats back of spoon (do not boil). Remove from heat. Stir in the brandy. Transfer to a heatproof serving jug. Serve warm or place a piece of plastic wrap directly on the surface of custard and store in fridge until required.

Tuesday, February 12, 2008

Warm Cherry Sauce

Cherry sauce:
1 1/2 cup dry red wine
1 cup water
1/2 cup caster sugar
3 cups pitted morello cherries, drained
2 tbs kirsch

Meanwhile, to make the cherry sauce, place the wine, water and sugar in a medium saucepan over high heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 10-15 minutes or until sauce thickens. Remove from heat and set aside for 30 minutes to cool slightly.

Monday, February 11, 2008

Fudge Sauce

Chocolate Fudge Sauce
1 1/3 cup cream
7 oz dark chocolate, chopped
1/3 cup brown sugar
3/4 cup butter

For the fudge sauce, melt all ingredients in a saucepan over low heat. Simmer for 5 minutes until thickens slightly.

Sunday, February 10, 2008

Sticky Toffee

Butterscotch sauce
1 cup, firmly packed brown sugar
1 cup thickened cream
2 oz butter, chopped

Combine the sugar, cream and butter in a medium saucepan and stir over low heat for 5 minutes or until butter melts and sugar dissolves. Increase heat to medium and bring to the boil. Simmer, stirring occasionally, for 5 minutes or until sauce thickens slightly.

Friday, February 8, 2008

Butterscotch Sauce

Butterscotch sauce:
7 oz brown sugar
1/2 cup thick cream
1/2 cup unsalted butter
1 tsp vanilla extract

To make the butterscotch sauce, combine all ingredients in a pan over low heat, stirring until you have a smooth sauce. Spoon over the cooled cake and serve with a dollop of cream

Thursday, February 7, 2008

Frangelico Chocolate Sauce

Makes: about 2 cups
1 1/4 cup thickened cream
6.5 oz good-quality dark cooking chocolate, chopped
1/4 cup, firmly packed brown sugar
1/3 cup Frangelico liqueur

Combine the cream, chocolate and sugar in a medium saucepan over low heat. Cook, stirring with a metal spoon, for 8 minutes or until chocolate melts and mixture is smooth.
Stir in the liqueur and cook, stirring, for 2 minutes or until well combined. Remove from heat. Serve immediately.

Wednesday, February 6, 2008

Toffee Macadamia

1 cup white sugar
1/3 cup water
7 oz unsalted macadamia nuts
Line a baking tray with non-stick baking paper. Combine the white sugar and water in a heavy-based saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 5-7 minutes or until golden. Reduce heat to low. Add the macadamia nuts and cook, stirring, for 1-2 minutes or until nuts are well coated in toffee mixture. Pour over the lined tray. Set aside for 15 minutes or until the toffee is set. Coarsely chop.

Tuesday, February 5, 2008

Chocolate Glaze

1/2 cup thin cream
5 oz good quality dark chocolate, roughly chopped
1 tbs golden syrup
1 tbs caster sugar
1 1/2 oz unsalted butter

To make the glaze topping, place all ingredients in a saucepan over low heat, stirring occasionally, until the chocolate has melted and the ingredients are well combined, smooth and glossy.

Friday, February 1, 2008

Passionfruit Sauce

Passionfruit sauce
1 cup caster sugar
12 passionfruit, flesh removed

To make the sauce, place the sugar and 1 cup water in a saucepan over low heat, stirring to dissolve the sugar. Increase the heat to high and boil for 5 minutes. While the sugar syrup is boiling, place the passionfruit flesh in a food processor and pulse for a few seconds (this helps separate the flesh from the seeds). Add the flesh and seeds to the syrup and cook for a further 2 minutes. Set aside to cool.

Thursday, January 31, 2008

Homemade Chocolate Sauce

3.5 oz dark chocolate, broken into squares
1/4 cup thickened cream
1 tablespoon Kahlua, optional

Place chocolate and cream in a microwavesafe jug. Microwave, uncovered, on HIGH (100%) power for 2 to 3 minutes, stirring every minute with a metal spoon or until smooth. Stir in Kahlua, if desired.
Serve with ice-cream or our banana split. Sauce will keep for 2 weeks in the fridge.

Friday, January 18, 2008

Hot Fudge Sauce

2 cups semisweet chocolate chips
1 cup butter
4 cups confectioners' sugar
2 2/3 cups evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator.

Saturday, January 12, 2008

Chocolate Crackle Sauce

Spoon it over ice cream and it hardens.
4 tablespoons - 1 bar -butter
1 cup finely chopped pecans
4 ounces grated chocolate DirectionsMelt the butter in a small, heavy saucepan, over low heat.
Stirring constantly, add the chopped pecans.
Cook until golden brown.
Remove from heat.
Add the chocolate immediately and stir until the chocolate is melted and smooth.
Serve warm over ice crem.
Top with whipped cream and a cherry