The Hampstead Commons | 201 Rte 111 | Hampstead, NH 03841 | (603) 329-4634

April 23, 2011 Recipes

 

Macaroons with Raspberry Ganache

Courtesy of Gourmet Magazine

yield: Makes about 2 1/2 dozen cookies

active time: 45 min

total time: 1 3/4 hr

Dainty cookies sandwiched together with a silky ganache

For macaroons

  • 6 oz sliced blanched almonds (not slivered; 2 cups)
  • 1 1/2 cups confectioners sugar
  • 3 large egg whites
  • 3/4 teaspoon salt
  • 3 tablespoons granulated sugar
  • food coloring if desired


For chocolate raspberry ganache

  • 3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
  • 1/3 cup heavy cream
  • 1 tablespoon unsalted butter, softened
  • 1/16 teaspoon raspberry extract (preferably McCormick brand)
  • Special equipment: parchment paper; a gallon-size sealable plastic bag (not pleated)

Macaroons


Line 2 baking sheets with parchment paper.


  1. Pulse almonds with 1/2 cup confectioners sugar in a food processor or the chopping attachment of a an emersion blender until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.
  2. Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)
  3. Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
  4. Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
  5. Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.


Make ganache while macaroons bake: 

Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.

Assemble cookies:
Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.



Ham & Cheese Buttermilk Biscuits

Adapted by Flora Piterak from King Arthur Flour Recipes

Yield:   About 2 Dozen Biscuits

  • 17 ounces Unbleached All-Purpose Flour
  • 4 teaspoons Bakewell Cream*
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 ounces cold butter
  • 6 ounces finely diced ham
  • 6 ounces grated or shredded cheddar cheese, with additional for topping
  • 3 ounces of ¼ inch diced red dragon cheese (put in freezer for about 10 minutes before dicing)
  • 8 to 9 ounces of cold buttermilk shaken well

*NOTE: NOT Bakewell Cream Baking Powder; just plain Bakewell Cream. (found in grocery stores near baking powder)


Directions


  1. Preheat the oven to 475°F. Line a baking sheet with parchment; if you don't use parchment, you don’t have to grease the pan.
  2. Place the dry ingredients into the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
  3. Add the ham and cheeses to the flour and butter mixture, stirring until well distributed.
  4. Quickly add the buttermilk, mixing, on low, until everything is moistened.
  5. Turn the dough out onto a clean work surface or a silicone mat and fold it over once or twice. Divide the dough in half, and pat each half into a ¾"-thick circle, about 6" across.
  6. Cut the biscuits with a 2" round cutter, or the cutter of your choice. Place them on the prepared baking sheet.
  7. Brush the biscuit tops with milk or melted butter. Sprinkle with grated or shredded cheese.

 

Bake the biscuits for 6 minutes, then turn off the oven. Leave in the oven for an additional 7 to 10 minutes, until they're golden brown.

Remove from the oven, and serve warm; as is, or with butter.


Tomato & Onion Tart with Gruyere Cheese

Courtesy of Gourmet Magazine recipes

Adapted by Flora Piterak

Ingredients



  • 2 medium onions (about 1 1/2 pounds), sliced thin
  • 2 tablespoons olive oil
  • butter pastry dough for a single-crust 12-inch tart (can use store bought of your favorite dough recipe)
  • 1/2 pound Gruyere cheese, shredded (about 2 cups)
  • 1 pound plum tomatoes cut into slices
  • 1/4 cup oil cured olives, pitted and chopped

 

Directions

 

  1. In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporate. Remove skillet from heat to cool onions slightly.
  2. Slice the tomatoes and place in a single layer on a couple of paper towels.   Salt lightly, and place one or two paper towels on top of the tomatoes and press down slightly.   Remove the paper towels from the top and place two more paper towels on top.   Let sit while the onions are cooking.  
  3. If using your own dough recipe lightly flour a surface and a rolling pin.  Roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. If using a store bought crust, fold one round in halve and follow above directions for moving into a quiche, pie or tart pan.   Spread onion mixture over dough and top with cheese. Arrange tomato wedges or slices and in concentric circles over cheese, sprinkle with chopped olives and season with salt and pepper.

* If you don’t have a tart pan or a quiche dish, use a pie pan.

Bake tart in middle of oven at 375 degrees for 1 hour, or until pastry is golden, and cool on a rack.  Serve tart warm or at room temperature.


Crem of Asparagus Soup

Courtesy of Flora Piterak

Yield:   Approximately 1 quart of soup

Ingredients


  • 1 lb Asparagus
  • 2 tbsps of Butter
  • 1 medium to large shallot minced
  • 3 cups of water (or chicken stock)
  • 2 tbsps chicken stock paste if using water (recommended: Minors)
  • ¼    cup of Whole Milk
  • ¼  cup of Light Cream
  • ½ cup of Heavy Cream
  • 1 ounce of Marsala wine
  • ½  tsp truffle butter (if using truffle oil add only a drop or two)
  • Salt and pepper

Special equipment


Immersion blender, counter blender or food processor

Stock pot  (at least 2 quart capacity) 

 

Directions


Asparagus preparation

  1. Remove the bottom portion of the asparagus stalks (use your preferred method, i.e. grasp the bottom of the stalk and the top half of the stalk and bend until the bottom snaps off,  or cut of the bottoms by testing with a knife until the knife easily slices into the stalk.
  2. Wash asparagus and either peel stalks or just remove the spikey leaves on the stalks.
  3. Slice the stalks into ½ inch pieces and set aside.

Soup

  1. Heat the butter in a stock pot over medium heat until it stops foaming.   Add the shallots to the pan and cook until just beginning to brown.
  2. Add the marsala to the pan and simmer till slightly reduced.  
  3. Add the asparagus to the pan and stir to coat.
  4. Add the water and chicken stock paste (or the chicken broth) to the pan and bring to a low boil, reduce the heat and simmer until the asparagus is soft.
  5. Remove from the heat and add the milk, light cream and heavy cream, stir to combine.
  6. If using the truffle butter, add now.

 

With a counter blender or food processor, ladle the asparagus mixture into the jar and blend in batches.   If using an immersion blender – just put it in the pan and blend away.   Continue blending until the soup is fairly smooth.   Add salt and pepper to taste.  

Let sit covered for at least 30 minutes for the flavors to develop.   Taste and adjust if needed.   You can add more chicken stock, milk, light cream, or heavy cream – as well as more truffle butter or Marsala wine.   Taste after each addition.  

 

The soup can be refrigerated for one to two days before using.