Popovers Made Easy

 

 

 Ahh, the incredible, versatile food vessel: the popover. Great for housing any number of things like chicken salad, puddings, or chowders, largely because of the hollow cavity and hard crust that manifests when baked on high temp. However creatively crafty these unique dinner accessories might be, the crustaceans are a bit tricky to perfect. The secret to a successful finish is room temperature ingredients, smooth batter, a consistent oven and zero peaking. Like crème brulees- which are particular about their oven temp - the popovers are just as persnickety. Ovens can honestly make or break a delicate recipe. If an oven bakes on high temp, or is not consistently holding the programmed heat, the end result can be disastrous. If your oven is occasionally temperamental, use an oven thermometer to determine how the heat varies in comparison to what you've programmed. This investigative work is really only necessary if, like us, you dabble in recipes that are rather delicate.

You may not achieve your ideal finish the first attempt at this recipe. The oven temperature may need to be altered. We use 425F on our oven because it's a smidge off, yet the recipe calls for 450F. So please don't get too discouraged. The puffy masterpieces will come.

*Recipe yields 12 popovers. Please read instructions before attempting.

Ingredients:

3 T melted butter
1 1/2 C all-purpose flour
1/2 tsp salt
4 large eggs, room temp
1 1/2 C skin or low-fat milk, room temp


1. Preheat oven 450F. Place the oven rack at lowest level to avoid burning tops. If your oven runs hot you may want to try dropping temp to 425F. Place a cookie sheet on top rack also, to prevent burning. Spray a traditional cupcake pan with cooking spray. If you are lucky enough to have a popover pan that is ideal.

 

2. Okay when we say room temperature on eggs and milk, we mean virtually no chill left to them. To achieve this it takes about 2 hours to bring ingredients to room temp.

3. Sift flour into a large bowl. (We sift flour for every baking recipe; the end result is a fluffier, more uniformed product.) Using either an electric beater or blender, add milk, eggs, salt and butter all at once. Mix for about 30 seconds until frothy. The butter may congeal in mixture resembling rice; this is normal.

  

4. Pour batter into cupcake slots, 3/4 of the way. Bake for 20 min. Without opening oven (unless you are so worried about the ovens temp fluctuation & don't have a window or oven light, peak quickly to make certain no burning is taking place) then drop temp to 350F and bake for another 15 min.

 

5. After removing from oven serve immediately. If not eating right away, stick the tip of a knife through top of each one to prevent sogginess. The end result should be a popover that has puffed several inches above the cupcake cavity. The base should have extended outside of pan, (if not puffed out of pan, then they needed to bake longer), and top should be whole with no hallowed-out centers (this means the oven was opened while baking). The inside should be moist and eggy, tasting similar to a crape, with the sponginess of a pancake. The exterior will be crispy, almost fried in taste and texture.

*A light, decadent, and quick finish to popovers is a lemon Chantilly cream with blueberry compote. Here are our recipes.

  Lemon Chantilly Cream

 

 

2 C heavy cream
2 T granulated sugar
1 tsp vanilla extract
4 tsp of lemon curd

1. In large bowl whip cream, sugar and vanilla until stiff peaks, using electric mixer. Don't over whip. Then carefully stir in lemon curd with a rubber spatula until incorporated completely. Use immediately. Chill leftovers.

Blueberry Compote

 

 

3 C fresh blueberries
1/3 C granulated sugar
3 T lemon juice
pinch of salt

1. Place all ingredients in a small sauce pan on medium heat until blueberries begin to pop, about 6-8 min. Simmer until thickened then remove from heat to cool. Serve immediately. Chill leftovers.

 

 

 

 



Spinach & Goat Cheese Raviolis with Caper Marinara

 

 

What a light and flavor-packed delicacy this dish is! You'll think you've died and gone to Italy. Homemade raviolis sound like a daunting process involving too much time and method. We promise that one time with this incredibly easy recipe you'll be a pro, and will never go back to buying frozen. Be prepared to be amazed!

 

* Please read all instructions before attempting. Recipe yields about 12-16 raviolis & 1 1/2 C marinara.

 

Marinara Ingredients:

 

• 1 - 29oz can of chopped tomatoes
• 2 T of capers with brine
• 2 strips of jarred anchovies in olive oil, smashed into a paste with the edge of a knife
• 1/4 C of chicken or veggie broth
• 1 garlic clove, finely chopped
• 1 tsp salt
• 1/2 tsp cracked black pepper
• 1 & 1/2 tsp of balsamic vinegar
• 1 tsp olive oil
 

1. In a medium saute pan on medium high heat add oil. When up to temp, add chopped garlic. Let cook for 2-3 min for the garlic oils to penetrate the olive oil.

 

2.Add remaining ingredients. Bring to a slight boil then reduce to medium and simmer for 30 minutes to blend flavors, stirring periodically. 15 min into simmering, with the back of a wooden spoon, slightly mash the tomatoes. The liquid will reduce by half, but don't let it go further. Remove from heat and use as soon as possible before water seperates from the sauce. While marinara simmers, immediately begin on ravioli filling followed by the pasta dough.

 

Ingredients for Ravioli filling:

• 5 oz fresh spinach
• 4 oz ricotta cheese
• 4 oz goat cheese
• 1 egg
• 1/4 tsp nutmeg
• 1/4 tsp pepper
• 1/2 tsp salt
• 1 tsp olive oil
• 1 garlic clove, finely chopped

 

1. In a medium saute pan heat oil then add garlic. Allow flavors to blend for 2-3 min. Add fresh spinach, and dash of salt and pepper. Saute until just wilted, but spinach shape is visible. We don't want to over cook. Let cool. Then finely chop.

 

2. Place all ingredients into a medium-sized bowl, and mix well with a spoon until everything is incorporated. Set aside on work space.

 

 

Ravioli Ingredients:

 

• 2 C all-purpose flour (full amount will not be used; it's more to create the volcano)
• 3 eggs
• pasta maker (we don't recommend rolling this dough flat, because it is tedious & time consuming)
• egg wash: 1 egg & splash of water



 

1. Set-up pasta maker or attachment for immediate rolling. The dough will not take long to make. Scoop flour onto working surface. Funnel out the center so that a four-inch radius is exposed, being sure to leave some flour at base of hole. Crack one egg into hole. Whisk egg with a fork continuously. The necessary flour will fall into the center as you whisk. There's no need to push the flour along manually. It'll take several minutes before the dough will form and become yellow in color. Be sure to constantly cupped the flour toward the egg to form that volcano - this will ass the flour to mix. When the fork is no longer effective, gently fold the dough over several times adding an addition 1/4 cup or so of flour. The finished disk will be approximately 5 inches in diameter. Do this twice more with the remaining two eggs. Then combine disks.
 

 

 

 2. What we're looking for when ready, is a plump ball that springs back when tapped. Gently tap the soft disk with tips of fingers as if making pizza crust, however, form into the shape of a long rectangle, about one foot. Use plenty of flour as needed - it will not toughen the dough. Be as delicate as possible. An actual needing process is not necessary, or time for the dough to rest. We don't want dense, tough raviolis. This recipe produces a delicate, light product.

 

 

3. Fold dough in half when length is reached, then on level 7 or 8 of your pasta maker, begin feeding the dough through the machine. Gradually bring the level down to 2. The end result will be thin and about 4 feet in length.

 

 

4. Lie out the entire dough on working surface. If too long for surface, cut in half then fold and cover remainder with very lightly dampened papertowel until ready for use.

5. Fill a medium-sized sauce pan 3/4 with water & 1 tsp salt, bring to rolling boil. In the meantime, spoon mixture with either dual-spoon scraping method or melon-ball scooper, a tsp amount of ravioli filling along path of dough, one-inch apart, about midway of dough, with remaining half of dough for the raviolis topper.
 

 

6. With egg wash, brush circles around each filling ball. Then carefully gather the second half of this strip of dough and place over filling to align. If the two sides don't match perfectly, the uncovered portion can be covered by the dough beneath it. Simply fold over bottom.

 

 

 

7. With fingers, carefully massage the air out of the two layers. Then with a ravioli cutter, ridged pie cutter, or top of a shot glass, cut the squares or circles and carefully remove. Pinch closed with fingers or edge of fork and place into a casserole dish, covering until ready to boil.

 

 

8. When raviolis are all crafted, carefully drop 4-5 raviolis at a time into boiling water. When they surface they are done, about 10-20 seconds. Remove with a slotted spoon, drain well in spoon, then place immediately on dining plates. Spoon with a modest amount of marinara then sprinkle parmesan over. Any remaining dough can be used for homemade spaghetti.



 

 

 

Beggar Purses In Elegance

 

 

What a delicate, decadent, rich medium for food presentation! Beggar purses are an infinitely scrumptious platform for endless culinary possibilities. Very similar in diverse function to that of the creme brulee - a means for sweet and savory to shine in both casual or elegant fare. Like the creme brulee, the purses can be tricky for the green-eyed cook, especially when puff pastry is your fabric of construction. Having worked double-hard at these recipes, we are confident that we've worked out the kinks to make these appetizer, entree, or dessert works of art hassle free. You're going to love these!

 

 

Cremini Mushroom & Brie Purse

 

*Read instructions before attempting. Yields 8 purses.

Ingredients: 

• 2 C sliced cremini mushrooms (small portabellos), about 1/4 inch thick
• 1/2 C heavy cream
• 2 tsp chopped fresh parsley
• 2 T white flour
• 8 oz brie cheese
• 2 T salted butter
• 2 sheets of puff pastry (thaw in fridge for 2-3 hours; do not remove from fridge until ready to use)
• salt & pepper to taste
• medium-sized cupcake liner pan (a cupcake pan is ideal for preventing the purses from expanding too much)
• baking string, cut into 8 five-inch pieces; whole scallions can also be used. (If they're large scallions, remove ends then cut down center starting at green end, until reaching the white end. Splay apart from here to form tie).

 

1. Preheat oven at 400F. Coat cupcake pan with non-stick spray. In the meantime, saute mushrooms with butter on medium heat until tender, 3-5 min. Add flour. Cook 2 min. Then cream. Stir until creamy texture, about 10 min. Add parsley, salt & pepper until reduced to a velvety texture. Remove from heat to cool slightly.
 

 

2. Cut each puff pastry sheet into four equal squares. Be sure to cover pastry with moist towel when resting. Place one square over a cupcake opening, and gently press to bottom so that the pastry coats sides as well. Allow about an inch of overhang.

 

3. Place 1 oz. of cheese at base of pastry then pour in 1/4 cup of the mushroom mix.
 

 

4. Gently gather the corners of the pastry toward the center of the purse, making certain to pinch any sideseems closed. There will be roughly a half-inch pucker of pastry dough at the surface of the purse.  Carefully tie the base of the pucker until dough is snuggly closed. Resist cutting through the dough with the string. This method is important in preventing the purses from busting open. Use scallions if desire.

 

5. An egg wash is not recommended. It will only bake the surface too quickly, yielding a darkened finish, unless you desire more color with shine. Without, offers a slight golden surface. Bake the purses for 15-20 min, until golden in hue. The surface will be crispy and not translucent. It's important to look for these telltale signs that the purse is not raw inside. Bake an additional 5 min if surface appears raw.

 

6. When finished, remove from oven. Allow to cool for only 2-5 min. They should slip out of the cupcake holes with a slight knife-side scrape. Remove baking string, if used. The scallions look pretty as a wilted scarf when serving. Serve purses as an entree with a wild green salad on side.

 

 

 

*

 

 

Baked Apple & Cream Cheese Purses

 

 

*Yields eight purses

Ingredients:

• 4 machintosh apples, peeled, coared & chopped into small squares
• 2 T salted butter
• 2 T honey
• 1 tsp cinnamon
• 2 sheets of puff pastry
• 8 frozen, one-inch scoops of cream cheese (use a one-inch melon ball scooper, and freeze for one hour, or overnight).
• medium-sized cupcake pan
• baking string, cut 8 five-inch pieces
• Caramel sauce for garnish
   

1. Preheat oven at 400F. Coat cupcake pan with non-stick spray. In the meantime melt butter on medium heat, add apples until tender, 3-5 min. Then add honey and cinnamon, blend well.

2. Cut each puff pastry sheet into four equal squares. Be sure to cover pastry with moist towel when resting. Place one square over a cupcake opening, and gently press to bottom so that the pastry coats sides as well. Allow about an inch of overhang.  

3. Place one frozen cream cheese at base of pastry then pour in 1/4 cup of the apple mix.

 

4. Gently gather the corners of the pastry toward the center of the purse, making certain to pinch any sideseems closed. There will be roughly a half-inch pucker of pastry dough at the surface of the purse. Carefully tie the base of the pucker until dough is snuggly closed. Resist cutting through the dough with the string. This method is important in preventing the purses from busting open.

5. An egg wash is not recommended. It will only bake the surface too quickly, yielding a darkened finish, unless you prefer more color and shine. Without, offers a slight golden surface. Bake the purses for 15-20 min, until golden in hue. The surface will be crispy and not translucent. It's important to look for these telltale signs that the purse is not raw inside. Bake an additional 5 min if surface appears raw.

6. When finished, remove from oven. Allow to cool for only 2-5 min. They should slip out of the cupcake holes with a slight knife-side scrape. Remove baking string. Serve warm and drizzle with caramel sauce.
 

 

 

 

 









   Totally Pumpkin!

Let's wet our whistles to start off this pumpkin extravaganza. It is autumn, so we're bringing in the season right. Here's a pumpkin pie martini to keep you warm on those chilly fall nights.

Pumpkin Pie Martini

 

*Makes 1 martini

- 1 C pumpkin pie gelato (recipe to follow)
- 1 shot vanilla vodka or plain vodka with 1/8 tsp vanilla extract
- 1/2 shot amaretto
- 1 shot Bailey's
- 1/2 shot of heavy cream

1. In cocktail shaker add gelato, cream, and liquors. Shake vigorously for several minutes until the gelato is melted.

2. Pour into two martini glasses and enjoy this rich, creamy decadence!

Pumpkin Pie Gelato

*Yields 1 Quart

- 2/3 C white sugar
- 8 egg yolks (save whites for omlettes)
- 1/2 C light corn syrup
- 3 1/2 C half & half
- 1/2 a 9" homemade or store-bought pumpkin pie with crust (see our ultimate pie recipe to follow)
- 4 T heavy cream
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp of pumpkin pie spice

1. Whisk egg yolks, sugar and syrup for 2-3 minutes until lemon in color and consistency is thickened. Set aside.

2. In large pot on stove bring half & half to a simmer on medium heat. When small bubbles form on edge of pan stowly add to egg mixture. Temper eggs to start with 1/2 C cream, whisk, then slowly add remainder of cream, whisking simutaneously.

3. Return mix to pot then place on medium-low heat on stove until thicken. Back of wooden spoon will be coated when ready (about 10 min). Set aside to cool to room temp.

4. In the meantime, cut cooled pumpkin pie into chunks and place in food processor with metal blade. Add 2-4 T heavy cream to break-up crust and develope a smooth, thick consistency (blend 2-3 min).

5. When cream/egg mix is cooled, strain through a sieve into a large bowl. Then whisk in pumpkin pie puree and spices.

6. Pour into ice-cream maker and spin for half hour or until gelato consistency - thick but softened. Use mix immediately to make martinis, or freeze for later. Best when served immediately out of ice-cream maker. Freezing homemade ice-cream longer than a few hours compromises the creamy texture.

The Ultimate Pumpkin Pie

 

We've baked all the variations out there - evaporated milk vs. sour cream, canned pumpkin vs. fresh - this enigmatic pie can be daunting. The seemingly infinite number of recipes available to the pie seeker is overwhelming. Undeniably simple, yet surprisingly versatile, the traditional pumpkin pie that fills our Thanksgiving Day nostalgia has truly made its culinary mark. Amidst this up-close-and-personal recent acquaintanceship with the famous pie, Culinary Maidens has come to the unanimous decision that the traditional sweet, heavily spiced, thick filling with that visually appealing sheen surface is the be all of end all of choices.

*Yields one 9" pie (Best when served 1-2 days after baked; this allows flavors to blend & custard to congeal perfectly)

Pie Crust: Please see our perfect butter pie crust for recipe and preparation. Pie Crust Recipe

Ingredients for filling:

- 14oz can of packed pumpkin or 1 1/2 C fresh baked pumpkin (2-3lb sweet pie pumpkin baked for 45 min at 400F - cut in half, seeded, & baked cut-side down). The most consistent color & flavor is the canned pumpkin. Depending on where & when the fresh is purchased can enhance or delute the pumpkin intensity. In our opinion, canned & baked yield the same results.

- 14oz can sweet & condensed milk (milk, whether condensed or evaporated is what produces that classic sheen on the surface of a baked pumpkin pie. We enjoy the sweeter result of sweet & condensed rather than brown sugar and evaporated milk. Also, evaporated milk creates unsightly bubbles on the pie surface. Really the best ingredient is sweetened condensed.)

- 3 whole eggs & 1 egg yolk
- 1 T cornstarch
- 1 tsp cinnamon
- 1 tsp ginger
- 1/8 tsp nutmeg
- 1 tsp vanilla
- 1/2 tsp salt

1. Press crust into 9" glass pan (tug excess dough under and shape with fingers) then coat edge with a plain egg wash (don't add milk, will puff up crust & lose shape). If you prefer a golden, glossed crust, brush with warmed apricot preserves when filling is added. Place into freezer for 10 min.

 

2. In the meantime, using electric beaters, whip all ingredients for 1-2 minutes until smooth. The filling will be watery.

 

 

3. Pre-bake piecrust at 375F lined with tinfoil or parchment paper then fill with beans or pie weights. Bake for 10 min. Remove the parchment and weights carefully (may stick) then bake an additional 5 min. Cool on wire rack.

 

 

4. Pour filling into crust to the edge before the crust begins. The filling will puff up while baking, but will recede. Reduce oven temp to 325F. Bake for 55 min. A slight jiggle in center is normal. Cool completely before placing in fridge.

The Ultimate Whipped Topping

 

Have you always wondered how bakeries achieve that dense whipped cream in fillings or pies? So have we. We broke the code, or rather ingredient combination. This topping won't seperate in the fridge, and the taste is orgasmic!

*Yields 2 Cups

- 3/4 C heavy whipping cream
- 3/4 C mascapone cheese, softened
- 3 T powdered sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon (optional, but perfect compliment to pumpkin pie)
- 1/4 tsp Bailey's liquor

1. With electric beaters, whip heavy cream until stiff peaks.

2. Add mascapone cheese and sugar until blended, but don't over mix. Then add vanilla, Bailey's and cinnamon. A thick, dense topping will result. Pipe onto slices of pumpkin pie then sprinkle with cinnamon.

Pumpkin Creme Brulee

 

 

This recipe is actually a pumpkin pie filling recipe that didn't make our cut for the ultimate classic pie filling. However, we simply love the velvety smooth texture and light flavor, making it an ideal creme brulee.

*Makes 6-8 servings, depending on the size of your ramekins

Ingredients:

- 14oz can of packed pumpkin or 1 1/2 C fresh baked pumpkin (2-3lb sweet pie pumpkin baked for 45 min at 400F - cut in half, seeded, & baked cut-side down). The most consistent color & flavor is the canned pumpkin. Depending on where & when the fresh is purchased can enhance or delute the pumpkin intensity. In our opinion, canned & baked yield the same results.

- 3/4 C white sugar & 6-8 T divided for topping
- 1 tsp packed brown sugar
- 1T cornstarch
- 1/2 C sour cream
- 3/4 C whipping cream
- 3 eggs
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
-  1/8 tsp nutmeg

1. Preheat oven to 325F. Place ramekins in warm water bath, half filled.

2. With electric beater, whip all ingredients for 1-2 min until smooth. Filling will appear yellowish.

3. Fill ramekins a 1/4 " from rim, or ramekin interior line. Bake for 55 min.

4. Remove from oven, a slight jiggle in center is normal. Remove from water bath immediately. Cool completely before placing in fridge. Chill overnight before serving, preferably 1-2 days for ideal taste and texture. When ready to serve, sprinkle surface evenly with 1 T sugar each, then, using a kitchen torch, slowly and from a half inch distance, begin to melt sugar to a golden amber.

Mini-Pumpkin Cheese Cakes

 

These minis make a fantastic compliment to brunches, tapas, or appetizer buffets; they offer a taste of cheese cake with room for noshing on other sweets. And this crust is to die for!

 

*Recipe makes 12 minis

 

Crust: Follow our all-butter recipe, cutting in half. Add 1/4 C roughly chopped white chocolate chips before adding ice-water; they will make the crust sweet and crunchy. Take finished dough out of fridge 1/2 hour before use. Dough Recipe

 

Ingredients:

 

- 3/4 C canned pumpkin

- 1 egg & 1 yolk

- 1/4 C packed light-brown sugar

- 1/4 C white granulated sugar

- 1/2 T cornstarch

- 1 T heavy cream

- 1/2 tsp vanilla

- 3/4 tsp cinnamon

- 1/4 tsp nutmeg

- 1/4 tsp ginger

- 1/4 tsp salt

- 12 oz softened cream cheese

- 12 large cup-cake liners

- baking weights or uncooked beans

 

1. Pre-heat oven at 350F. Roll out crust on two pieces of plasticwrap, one on bottom and top of crust. Roll to 1/4 inch thick. Using a 3 inch wide glass top or cookie cutter, shape 12 circles using remainder for holes. Press each circle into cooking spray coated cup-cake pan. Gently massage crust to 1/4 inch from surface. Gently press cup-cake liner against crusts to bake on the liner grooves. Fill liners with weights. Bake for 7 min. Let cool before removing weights and liners.

 

 

 

2. Whip cream cheese with hand mixer or Kitchen Aid until creamy. Set aside.

 

3. Mix remainder of ingredients together in seperate bowl. Gradually pour into cream cheese until velvety smooth.

 

 4. Carefully pour mixture into pre-baked crust to 1/4 inch from top. (Use remainder of filling for 3 - 4 inch cheese cakes for the cook to enjoy. We used a graham cracker crust for those. Bake for 20 min. Or simply bake more minis.) Bake minis for 15 min. Cool completely. Using a mini pie server or a small sharp knife, carefully scrape around crust edge then remove cake from bottom. They should come out fairly easily. Chill for minimum one hour to overnight. Garnish with our ultimate whipped topping (recipe above) and a splash of nutmeg.  

 

 

 

 

 

Mini Pumpkin Whoopie Pies 

 

We're all about the minies here! Small portions are so ideal for entertaining - love that philosophy of making room for more! These whoopies are outrageous they're so good . . . and easy . . . you'll think you've died and gone to whoopie heaven.

 

*Recipe yields 12 minies

 



Whoopie Recipe

 

Ingredients:

 

1 stick (4 ounces) unsalted butter, melted

1 cup packed light brown sugar

2 large eggs

1 cup canned pure pumpkin

1 tablespoon pumpkin pie spice…I added a little bit of nutmeg, maybe about 1/8 teaspoon

1 teaspoon pure vanilla

1 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon salt

1 2/3 cups flour sifted

 

1. Preheat the oven to 350 degrees . Sift dry ingredients then set aside. Line two baking sheets with parchment paper. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

2. Using an 1 1/2 " ice cream scoop (ideal), drop 24 scoops of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

Filling Recipe
 
Ingredients:

12oz cream cheese, softened

1/2 C (1 stick ) unsalted butter, room temp

2 tsp vanilla extract

3 1/4 - 3 1/2 powdered sugar (taste as you go) Sift sugar into mix

1/2 tsp lemon juice

1. Using electric mixer, beat 12 ounces cream cheese, 1/2 cup butter and vanilla extract in large bowl until smooth. Add powdered sugar 1 cup at a time (sifted), beating until smooth after each addition.

 

 2. The ideal method of filling the whoopie is piping; this allows for a cleaner presentation, and easy filling. Once cooled, flip half the discs onto the backside. Pipe filling and cap with a disc. Eat room temp and the filling is light and fluffy. We prefer them in the fridge that yields a firmer filling.