Post subject: Re: wild raspberries - ideas anyone?
Posted: Thu Feb 02, 2012 5:15 pm
Unthought Known
Joined: Fri Oct 22, 2004 12:47 pm Posts: 9282 Location: Atlanta Gender: Male
Courtesy - Alton Brown Food Network Host
Ingredients 1 quart heavy cream 1 vanilla bean, split and scraped 1 cup vanilla sugar, divided 6 large egg yolks 2 quarts hot water Directions Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
Post subject: Re: wild raspberries - ideas anyone?
Posted: Thu Feb 02, 2012 5:31 pm
Got Some
Joined: Sun Oct 17, 2004 5:22 am Posts: 1603 Location: Buffalo
malice wrote:
vegman wrote:
Brew up a nice raspberry porter.
I don't know what that is
I'm also too lazy to google it, I mean, honestly I could have used google in the first place but what fun would that be as compared to the rollicking laugh fest this thread has turned into... I ask you?
Post subject: Re: wild raspberries - ideas anyone?
Posted: Thu Feb 02, 2012 5:53 pm
The Maleficent
Joined: Sat Oct 16, 2004 11:17 pm Posts: 13551 Location: is a jerk in wyoming Gender: Female
vegman wrote:
malice wrote:
vegman wrote:
Brew up a nice raspberry porter.
I don't know what that is
I'm also too lazy to google it, I mean, honestly I could have used google in the first place but what fun would that be as compared to the rollicking laugh fest this thread has turned into... I ask you?
It's a dark, delicious beer.
haha- dude- I fear the day I'd ever even attempt to make beer. that shit expodes when you don't do it right, yeah?
Post subject: Re: wild raspberries - ideas anyone?
Posted: Thu Feb 02, 2012 5:58 pm
The Maleficent
Joined: Sat Oct 16, 2004 11:17 pm Posts: 13551 Location: is a jerk in wyoming Gender: Female
Electromatic wrote:
Courtesy - Alton Brown Food Network Host
Ingredients 1 quart heavy cream 1 vanilla bean, split and scraped 1 cup vanilla sugar, divided 6 large egg yolks 2 quarts hot water Directions Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
Thanks for posting it- I wonder if I can substitute vanilla extract for the whole scraped vanilla bean part, and a torch too? hahah- I'd burn the damn house down. - I like Alton Brown, but he's always got that kind of ingredient in his stuff- the ones where you have to find a specialty food store to purchase them before attempting to bake something. I'm more a - it's in the kitchen pantry so I think I'll use it - kind of baker. otherwise, sounds very tasty...
Post subject: Re: wild raspberries - ideas anyone?
Posted: Thu Feb 02, 2012 7:41 pm
Unthought Known
Joined: Fri Oct 22, 2004 12:47 pm Posts: 9282 Location: Atlanta Gender: Male
malice wrote:
Electromatic wrote:
Courtesy - Alton Brown Food Network Host
Ingredients 1 quart heavy cream 1 vanilla bean, split and scraped 1 cup vanilla sugar, divided 6 large egg yolks 2 quarts hot water Directions Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
Thanks for posting it- I wonder if I can substitute vanilla extract for the whole scraped vanilla bean part, and a torch too? hahah- I'd burn the damn house down. - I like Alton Brown, but he's always got that kind of ingredient in his stuff- the ones where you have to find a specialty food store to purchase them before attempting to bake something. I'm more a - it's in the kitchen pantry so I think I'll use it - kind of baker. otherwise, sounds very tasty...
You absolutely can substitute vanilla extract. Alton is a great cook, but he likes do do everything essentially from scratch. I'm a whats available to me kind of cook too.
The torch is no big deal really. you just carmelize the sugar on top a bit. Garnish with the fruit.
You know you could do crepes or blintz too. That would be great.
This Raspberry sauce is from Emeril. Would be awesome on some crepes especially with a little Gran Marnier and maybe some ricotta.
Ingredients 2 pints raspberries 1/4 cup sugar 1 tablespoon lemon juice
Directions Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois to eliminate seeds.
Post subject: Re: wild raspberries - ideas anyone?
Posted: Fri Feb 03, 2012 4:18 pm
The Maleficent
Joined: Sat Oct 16, 2004 11:17 pm Posts: 13551 Location: is a jerk in wyoming Gender: Female
Spike wrote:
nah wrote:
why didn't you just pm doug rr, bitch? but you could make a rasberry tart.
woah. slow your roll, kev.
oh, no spike- this is all just part of his schtick... remember? I interpret it mainly as a desire to communicate with me while still saving face in front of the rest of the board because, ultimately, we are all important to him. makes you feel special, no?
Post subject: Re: wild raspberries - ideas anyone?
Posted: Fri Feb 03, 2012 4:28 pm
statistically insignificant
Joined: Mon Jan 21, 2008 10:19 pm Posts: 25134
So basically add two cups of raspberries, 1/4 cup of sugar, and between one-to-two tablespoons of orange or lemon juice to a pot. Turn to medium heat and begin to incorporate all the ingredients (add a bit of water if it looks too thick). Let them just come to a boil and turn to low to simmer for five minutes. As it's coming to a boil, take a spoon or other device and begin to mash the raspberries together until they're something like a puree. Remove from heat and run through a fine sieve to extract the saucy deliciousness.
Great on cheesecake or ice cream or waffles or anything chocolate.
Post subject: Re: wild raspberries - ideas anyone?
Posted: Fri Feb 03, 2012 4:40 pm
Unthought Known
Joined: Fri Oct 22, 2004 12:47 pm Posts: 9282 Location: Atlanta Gender: Male
thodoks wrote:
So basically add two cups of raspberries, 1/4 cup of sugar, and between one-to-two tablespoons of orange or lemon juice to a pot. Turn to medium heat and begin to incorporate all the ingredients (add a bit of water if it looks too thick). Let them just come to a boil and turn to low to simmer for five minutes. As it's coming to a boil, take a spoon or other device and begin to mash the raspberries together until they're something like a puree. Remove from heat and run through a fine sieve to extract the saucy deliciousness.
Great on cheesecake or ice cream or waffles or anything chocolate.
Post subject: Re: wild raspberries - ideas anyone?
Posted: Fri Feb 03, 2012 5:14 pm
The Maleficent
Joined: Sat Oct 16, 2004 11:17 pm Posts: 13551 Location: is a jerk in wyoming Gender: Female
thodoks wrote:
So basically add two cups of raspberries, 1/4 cup of sugar, and between one-to-two tablespoons of orange or lemon juice to a pot. Turn to medium heat and begin to incorporate all the ingredients (add a bit of water if it looks too thick). Let them just come to a boil and turn to low to simmer for five minutes. As it's coming to a boil, take a spoon or other device and begin to mash the raspberries together until they're something like a puree. Remove from heat and run through a fine sieve to extract the saucy deliciousness.
Great on cheesecake or ice cream or waffles or anything chocolate.
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