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Delve Into This Sticky Toffee Pudding

YumSugar — Sat, 17 Jan 2009 08:00:52 -0800

On Tuesday, I revealed what Barack Obama would be eating for his last supper before the big day. Many of you were impressed by the elegant-sounding menu - but in particular, you were dreaming of the dessert, a warm sticky toffee pudding with vanilla ice cream.

Our stars must be aligned: for my favorite uncle's birthday last weekend, I made this dream of a cake from a recipe in Sheila Lukins's stellar new book, Ten. In case you didn't know, sticky toffee pudding isn't actually a pudding. Rather, it's a traditional British dessert that's made with date-flavored sponge cake and drenched in a toffee sauce. With its moist cake and gooey, syrupy caramelized sauce, this dessert is bound to catch on in the United States. To make this simple cake for yourself, read more.

Sticky Toffee Date Cake
From Ten by Sheila Lukins

Ingredients

Cake:
8 tablespoons (1 stick) unsalted butter, at room temperature, plus extra for greasing the pan
8 ounces pitted dried dates, chopped
1 teaspoon baking soda
5 tablespoons granulated sugar
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 3/4 tablespoons baking powder
Sauce:
1 cup (2 sticks) unsalted butter
1/2 cup heavy (whipping) cream
1 cup (packed) light or dark brown sugar
1 teaspoon pure vanilla extract
Vanilla ice cream or whipped cream, for serving

Directions

Position a rack in the center of the oven, and preheat the oven to 350ºF. Butter the bottom and the sides of a 9-inch round cake pan. Set the pan aside.
Place the chopped dates in a small saucepan, add 1 cup water, and bring to a boil over medium-high heat. Then reduce the heat to medium-low and simmer for 3 minutes. Stir in the baking soda (the mixture will bubble up slightly). Set the pan aside to cool.
Using an electric mixer, cream the butter and sugar together in a large bowl until the mixture is light and fluffy, about 4 minutes. With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add the vanilla and mix to combine.
Add the flour and salt, and mix to combine. Stir in the dates, including any liquid, and then stir in the baking powder.
Scrape the batter into the prepared cake pan, and bake until a wooden toothpick inserted in the center comes out clean, 30 to 35 minutes. Do not overbake or the cake will be dry.
Let the cake cool in the pan on a wire rack for 10 minutes. Then remove the cake from the pan, and place it on a plate.
While the cake is cooking, prepare the sauce: Combine all the sauce ingredients in a small saucepan. Place the pan over medium-low heat and cook, stirring, until the butter has melted and the sauce is smooth, 2 to 3 minutes. Raise the heat slightly, and simmer until the sauce thickens slightly, 3 minutes. Let the sauce cool for about 5 minutes.
Using a skewer, poke holes all over the surface of the cake. Pour the sauce over the cake while both are still warm.
Serve the cake warm, with ice cream or whipped cream on top.

Serves 8.

Note: This cake can be frozen and reheated. To freeze cake, cool it completely, cut into wedges, and freeze each well-wrapped wedge for up to 2 months. A slice can be thawed and reheated. Reheat in a 350ºF oven for 10 minutes.

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Come Party With Me: New Year's Day Lunch - Dessert

partysugar — Tue, 30 Dec 2008 09:15:37 -0800

After a rich menu of caviar toasts and creamy potato-leek soup, serve guests a classic dessert like shortcakes. In this recipe the beloved cake stack gets a Winter makeover. Fresh strawberries are replaced with roasted pears.

An easy, homemade toffee sauce adds a buttery warmth to the dish. Pillows of lightly whipped cream finish off the decadent, not-too-sweet dessert. To look at the simple recipe - it would be a divine finish to any Winter dinner party - read more.

Roasted Pear Shortcakes with Warm Toffee Sauce
From Everyday With Rachael Ray

Ingredients

2 1/2 cups all-purpose flour
1 cup plus 3 tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 sticks plus 3 tablespoons cold unsalted butter, cut into small pieces
1 large egg
2 cups heavy cream, 1 cup whipped
6 pears (about 2 1/2 pounds)-peeled, halved, cored and sliced about 1/4 inch thick

Directions

Preheat the oven to 400°. Line a baking sheet with parchment paper.
Using an electric mixer, beat the flour with 1/4 cup brown sugar, the baking powder and salt. Add 1 1/2 sticks butter and mix on low until crumbly.
In a small bowl, whisk together the egg and 1/2 cup unwhipped heavy cream. Add the liquid to the mixer and mix until just combined.
Pat the dough out until about 1 inch thick on the prepared baking sheet and cut into 6 equal pieces. Place the pieces 1 inch apart and bake until lightly golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let cool on a rack.
Meanwhile, place the pears with the 3 tablespoons brown sugar and the 3 tablespoons butter on a rimmed baking sheet and toss to coat. Cover the pears loosely with foil and roast until tender and caramelized, about 15 minutes.
In a small saucepan, combine the remaining 1 stick butter with the remaining 1/2 cup unwhipped heavy cream and the remaining 3/4 cup brown sugar and cook over medium-low heat, stirring occasionally, until the sugar dissolves. Increase the heat to medium-high and simmer the toffee sauce until thickened, about 5 minutes.
To serve, slice each shortcake in half and layer the bottom halves with the toffee sauce, roasted pears and whipped cream. Drizzle more toffee sauce over the whipped cream and cover with the shortcake tops.

Makes 6 shortcakes.

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Come Party With Me: Heroes Season Premiere - Dessert

partysugar — Wed, 17 Sep 2008 15:00:29 -0700

No dessert says TV dinner more than a dish that features warm fruit and cool ice cream. While a pie or cobbler are delicious selections, wow guests at a season premiere party (or any party for that matter!) with this to-die-for apple cake.

Complete with toffee crust, fresh apple filling, and rich butterscotch sauce, it's luxurious and comforting - sort of like a glam, grown-up sister to apple pie. Although the recipe requires patience and a bit of skill, the finished cake is a worthy reward of the time and work put into it. To look at the steps involved, read more.

Apple Cake with Toffee Crust
From Food and Wine magazine

Ingredients

For cake
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
2 cups granulated sugar
3 large eggs
2 large Granny Smith apples-peeled, cored and cut into 1/2-inch dice
1 stick unsalted butter
1/4 cup heavy cream
1 cup light brown sugar
1 teaspoon pure vanilla extract
For butterscotch sauce
1 1/2 cups granulated sugar
1/2 cup water
3/4 cup plus 2 tablespoons heavy cream
2 tablespoons unsalted butter
1 tablespoon brandy
For caramelized apples
2 tablespoons unsalted butter
2 tablespoons light brown sugar
3 large Granny Smith apples-peeled, cored and cut into 8 wedges each
1/8 teaspoon cinnamon
2 tablespoons water
Vanilla ice cream, for serving

Directions

Make the cake: preheat the oven to 325°. Butter and flour a 9-inch springform tube pan.
In a medium bowl, whisk the flour with the salt and baking soda.
In a large bowl, whisk the oil with the granulated sugar. Whisk in the eggs one at a time. Add the dry ingredients and whisk until smooth.
Fold in the diced apples with a rubber spatula. Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool slightly.
Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to a boil over moderate heat, stirring. Remove the toffee glaze from the heat and stir in the vanilla.
Place the warm cake (still in its pan) on a rimmed baking sheet. Pour the hot glaze over the cake and let it seep into the cake, poking lightly with a toothpick. Let the cake cool completely, about 2 hours.
Invert the cake onto a plate, and invert again onto another plate, right side up.
Meanwhile, make the butterscotch sauce: in a medium saucepan, combine the sugar and water and bring to a boil over high heat, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook without stirring until a medium-amber caramel forms, about 5 minutes.
Remove from the heat and quickly but carefully stir in the cream and butter. Simmer the sauce over moderate heat for 2 minutes, then remove from the heat and stir in the brandy. Pour the butterscotch sauce into a pitcher.
Make the caramelized apples: in a large skillet, melt the butter and the brown sugar. Add the apples and cinnamon and cook over moderately high heat, turning the apples once or twice, until they are tender and caramelized, about 10 minutes. Add the water to dissolve the caramel in the skillet, then transfer the caramelized apples to a plate.
Slice the cake and serve with the caramelized apples, butterscotch sauce and vanilla ice cream.

Serves 10-12.

Make ahead: the unmolded cake can be stored in an airtight container overnight at room temperature. The butterscotch sauce can be refrigerated for up to 1 week; reheat gently before serving. The apples can be made up to 2 hours ahead and kept at room temperature.

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Yummy Links: From Amazon Wine to the Bocuse d'Or Hosts

partysugar — Fri, 12 Sep 2008 06:45:32 -0700

Amazon.com is set to debut a wine superstore at the beginning of next month. - Serious Eats
Gear up for Fall with this vegetarian recipe for chickpea, potato, and spinach stew. - Cookthink
Learn the difference between toffee and caramel. - Chow
Leftover pickling brine makes a wonderful, simple vinaigrette.- The Kitchn
Intensive thinking may make you feel hungrier. - Slashfood
How to get a better restaurant table.- The Epi-Log
Make a cake that resembles a pizza! - Baking Bites
Al Roker, Dana Cowin, and John Besh will host the Bocuse d'Or semifinals on Sept. 27.- Eater SF

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Cookies With a Surprise Inside!

partysugar — Fri, 12 Oct 2007 10:57:39 -0700

Isn't it fabulous when you bite into a delicious cookie and discover an unexpected flavor? If you love this sensation as much as I do, whip up this batch of flavorful cookies. Bits of buttery toffee, shredded coconut, and crunchy almonds transform regular cookie dough into a wonderful cookie masterpiece. A glass of cold milk is a must have accessory to this award winning recipe. Take a peek at it when you read more

Toffee Crunch Cookies
From Jeannie Eddy

1 cup (2 sticks) butter
1 cup light brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 (10-ounce) bag toffee candy bits
1 cup oatmeal
1 cup sweetened flake coconut
1 cup chopped whole, skinned almonds

Preheat oven to 350 degrees F.
Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.

Makes 45 cookies.

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Yummy Link: Dark Chocolate, Roasted Almond and Toffee Scones

YumSugar — Tue, 08 May 2007 06:32:21 -0700

I love it when the fine line between breakfast and dessert is blurred. In this case I think it may have been obliterated altogether. Dark chocolate, roasted almond and toffee chunk scones, surely that must be dessert... - Never Bashful With Butter

Come Party With Me: Wine and Chocolate Tasting - Dessert

partysugar — Wed, 27 Feb 2008 09:13:31 -0800

After sampling a couple of savory chocolate hors d'oeuvres, treat guests to a scrumptious chocolate orange cake.

No wine and chocolate tasting is complete without a salty sweet combination, so fill bowls with chocolate-almond saltine toffee. Supplement these homemade dishes with store bought chocolate truffles.

For the super scrumptious recipes, read more.

Chocolate Orange Cake
From Elizabeth Falkner

Cake:
4 ounces bittersweet or semisweet chocolate, chopped
1/3 cup (packed) dark brown sugar
2 tablespoons unsalted butter
1/2 teaspoon grated orange peel
1/2 teaspoon coarse kosher salt
2 large eggs
2 tablespoons sugar
1 tablespoon all purpose flour
1/2 cup hazelnuts, toasted, husked, chopped
Filling
5 ounces bittersweet or semisweet chocolate, chopped
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1 1/2 cups chilled heavy whipping cream, divided
5 tablespoons unsalted butter, room temperature
Glaze:
1/2 cup heavy whipping cream
1 tablespoon light corn syrup
4 ounces bittersweet or semisweet chocolate, chopped 1 tablespoon unsalted butter, room temperature
Large chocolate shards or curls (from 1- to 2-inch-thick 8-ounce piece bittersweet or semisweet chocolate)
Additional toasted husked hazelnuts
Candied orange peel strips

For cake: preheat oven to 325°F. Line 13x9x1-inch baking sheet with parchment paper; butter parchment.
Combine first 4 ingredients in medium metal bowl. Set bowl over saucepan of barely simmering water; stir until chocolate and butter melt. Remove bowl from over water; stir in salt (mixture will be grainy).
Beat eggs and 2 tablespoons sugar in another medium bowl until pale, about 6 minutes; fold into chocolate mixture.
Fold in flour, then hazelnuts. Spread batter evenly on baking sheet.
Bake until tester inserted into center comes out with a few moist crumbs attached, about 13 minutes (cake will be thin). Transfer pan to rack. Cool cake completely.
For filling: combine chocolates in medium metal bowl. Bring 1 cup cream to simmer in small saucepan; pour cream over chocolates and let stand 1 minute. Stir until melted and smooth. Chill mixture until firm, about 2 hours.
Place bowl with chilled chocolate mixture over saucepan of barely simmering water until mixture is partially melted (do not stir), about 5 minutes.
Remove bowl from over water; add butter to bowl. Using electric mixer, beat until filling is thick and glossy, about 3 minutes.
Using clean dry beaters, beat 1/2 cup chilled whipping cream in another medium bowl until peaks form. Fold whipped cream into filling.
Cover 14x5-inch cardboard rectangle with foil.
Invert cake onto work surface; remove parchment. Cut cake lengthwise in half.
Place 1 cake half on foil-covered cardboard. Spread 1/2 cup chocolate filling over. Top with second cake half. Spoon remaining filling into pastry bag fitted with large plain round tip. Pipe filling atop cake in side-by-side lengthwise rows, then smooth top. Chill until filling is firm, about 1 hour.
For glaze: bring cream and corn syrup to simmer in small saucepan. Remove from heat.
Add chocolate; let stand 5 minutes. Stir until smooth. Add butter; stir until melted. Let stand until barely lukewarm but still pourable, about 20 minutes.
Place cardboard base with cake on rack set over rimmed baking sheet. Spoon glaze over top of cake, allowing glaze to run down sides. Using offset spatula, smooth glaze over sides. Mound chocolate shards or curls over top and sides of cake. Garnish with hazelnuts and candied orange peel. Refrigerate until glaze is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)

Serves 10-12.

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Chocolate-Almond Saltine Toffee
From Food and Wine magazine

1 1/2 cups sliced almonds (6 ounces)
Approximately 60 saltine crackers (not low-sodium)
1 1/2 cups sugar
3 sticks (3/4 pound) unsalted butter
2 tablespoons light corn syrup
1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces

Preheat the oven to 350°, spread the almonds on a baking sheet and toast for about 6 minutes, until golden.
Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes.
Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.
Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top.
Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee.
Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.
Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.

Makes 2 1/2 pounds.

Make ahead: the chocolate-almond saltine toffee can be refrigerated for up to 2 weeks in an airtight container.

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Toffee Crunch Bars Marry Coffee and Chocolate

YumSugar — Sat, 07 Feb 2009 08:00:39 -0800

A couple of weeks ago, I hosted a dinner party at my house for some of my girlfriends. I had the menu down - crudités with romesco sauce and bagna càuda, pasta tossed with Tuscan kale - but no dessert. I panicked about finding the perfect fast, do-ahead, crowd-pleasing close to the meal, until I came across Molly Wizenberg's recipe for these coffee crunch bars in this month's Bon Appétit. When she described them as "the best cookies I had ever tasted," I knew I'd be making them.

Indeed, they were a hit at dinner, with their burnt caramel flavors, almond undertones, and biscotti-like crunch. It goes without saying that they pair perfectly with coffee. To see more pictures and make the exceedingly easy recipe, read more.

Coffee Crunch Bars
From Bon Appétit

Ingredients

2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
1 1/4 cups (firmly packed) dark brown sugar
2 tablespoons instant espresso powder*
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
1/2 cup sliced almonds

Directions

Preheat oven to 325°F. Whisk first 3 ingredients in medium bowl to blend.
Using electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 3 additions, mixing until just absorbed after each addition. Stir in chocolate chips and almonds (dough will be thick).
Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12-inch square. Pierce all over with fork at 1-inch intervals.
Bake until edges are lightly browned and beginning to crisp, 45 to 50 minutes. Cool on sheet 1 minute. Cut into 48 bars. Immediately transfer to rack; cool (bars will crisp as they cool).

Makes 48.

Make Ahead: Can be made 5 days ahead. Store in airtight container at room temperature.

*I substituted the darkest roast of instant coffee available and doubled the amount to 4 tablespoons.

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Sticky Toffee Date Cake

YumSugar — Fri, 16 Jan 2009 11:17:00 -0800

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What's on Obama's Pre-Presidential Dinner Plate

YumSugar — Tue, 13 Jan 2009 11:15:08 -0800

We've got our hands on the menu for Obama's last supper before the big day, and it ain't Southern-style johnnycakes or Hawaiian pizza.

The Hilton Washington Hotel in Washington, DC, one of three venues hosting an official candlelight dinner on the eve of the presidential inauguration, has revealed an elaborate menu. This is the last meal the Obamas will have before they spend the next four years under the discerning palate of Cristeta Comerford, the current White House executive chef. To see the menu, read more.

New England Lobster Bisque en Croute
Porcini Dusted Petit Fillet, Port Wine Demi, Complemented with Seared Sundried Tomato Scented Escolar Basil Emulsion
Sea Salt Roasted Tricolor Fingerling Potatoes
Winter Baby Vegetables
Warm Sticky Toffee Pudding with Vanilla Ice Cream

What do you think of the menu? Does it sound like something that the president-elect would enjoy as a last meal before being sworn in as the nation's leader?

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