Candy Corn Macaroons

It is not easy to get a hold of Candy Corn in this part of the world but I have found a way to put a French twist to my Candy Corn craving. The macaroons are both festive and delicious, making them the perfect sweet treat for the Halloween celebration.

The recipe sounds more complicated than it is. I have had lots of fun making these with my daughter.

Ingredients for Macaroon:
180g ground almonds, sifted
270g powdered sugar, sifted
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar
Yellow food colouring

Ingredients for Vanilla Buttercream:
3/4 cup unsalted butter, room temperature
1/3 cup powdered sugar
pinch of sea salt
1 1/2 teaspoons vanilla
Orange food coloring

Preparations:
1.) In a stand mixer combine the butter, sugar, sea salt and vanilla. Whip until smooth and light, this takes about 5 minutes. Tint with orange food colouring. Voilà, your buttercream is ready.
2.) Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.
3.) Sift together your ground almonds with the powdered sugar and set aside.
4.) Whisk the egg whites (at room temperature) on medium high speed to glossy firm peaks adding the granulated sugar gradually in four parts. You don't want to whip the egg whites too quickly, this should take a good 5 to 7 minutes.
5.) Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper and mix just until everything is combined then stop and divide the batter in half. Tint one half of the batter with yellow colouring.
6.) Fold each of the mixtures with a rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.
7.) Transfer the mixtures into separate piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set.
8.) Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.

9.) While they are setting, preheat the oven to 325 degrees.
10.) Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.
11.) Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.
12.) Sort into pairs and fill with Vanilla Buttercream.

Brownie Raspberry trifle

A smashing Valentine's recipe easy and fast to prepare and sure to make an impact!

Ingredients:
2/3 cup whipping cream
1 tablespoon sugar
1/4 teaspoon vanilla
8 baked brownies, crumbled into pieces (about 2 cups)
2 cups fresh raspberries or dark sweet cherries, pitted
1 cup chocolate ice cream topping
Unsweetened chocolate shavings (optional)

Preparation:
1.) In a chilled large mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form; set aside.
2.) Divide half of the crumbled brownies between 4 large parfait glasses or water goblets.
3.) Divide half of the raspberries, ice cream topping, and whipped cream between the glasses, creating layers.
4.) Repeat layers with remaining brownies, raspberries, ice cream topping, and whipped cream.
5.) If desired, sprinkle with chocolate shavings.
6.) Serve immediately or cover and chill up to 4 hours.

Coeur au Chocolat

For Valentine's Day I will treat you with a very special recipe from Le Cordon Bleu. The Chocolate Heart is taken from their cook book: The Chocolate Bible.

The Chocolate Bible contains 170 recipes clearly described in several sections of the book with step-by-step photos. The recipes are dedicated to chocolate desserts in all forms: cakes, tarts, creams and mousses, iced desserts and drinks, snacks and cookies, and chocolate confectionary.

But let's get down to work.

Preheat the oven to 180ºC (355ºF). Butter and dust with flour a heart-shaped cake tin (or a 24 cm round cake tin).

Ingredients:
Chocolate Cake
140 g butter
225 g dark chocolate, chopped
4 egg yolks
150 g sugar
4 egg whites
50 g flour, sifted

Ganache
250 g dark chocolate
250 ml whipping cream

Decoration
Raspberries, strawberries, blackberries, blueberries

Preparation:

Chocolate Cake:
1.) Melt the chocolate and the unsalted butter over a bain-marie; stir until smooth.
2.) Beat the egg yolks and 75 g of the sugar until they are pale and thick.
3. ) In a separate bowl, whisk the egg whites, gradually adding the remaining sugar until they are smooth, shiny and stiff peaks form.
4.) Fold the sifted flour into the egg yolks-sugar mixture and combine with the melted chocolate-butter mixture.
5.) Whisk 1/3 of the egg whites into the chocolate mixture to lighten it; carefully fold in the remainder in two separate batches.
6.) Rest the batter for 5 minutes before pouring it into the prepared cake tin.
7.) Bake for 40 minutes. Cool on a rack before turning the cake out; refrigerate for 20 minutes.

Ganache:
1.) Coarsely chop the chocolate and place in a bowl.
2.) Heat the cream in a small saucepan until simmering and pour over the chocolate; stir until smooth.
3.) Set the ganache aside for about 10 minutes at room temperature, until it can be spread easily.
4.) When the chocolate cake is cold and fairly hard, cut a thin slice from the top to level it; use a long serrated knife and cut in a sawing motion. Spread the ganache evenly over the entire surface of the cake.
5.) Refrigerate for 30 minutes until firm. Decorate with berries.

CHEF’S TIP:
The cake can be kept refrigerated for 2-3 days. It can also be served with crème anglaise or whipped cream.

Cranberry Sauce

Nothing beats homemade cranberry sauce. This is a simple and super-fast recipe. Just make sure the ingredients are good quality. It makes all the difference!

Ingredients:
1 pound fresh cranberries, approximately 4 cups
1/4 cup freshly squeezed orange juice
1/4 cup 100 percent cranberry juice, not cocktail
1 cup honey

Preparation:
Wash the cranberries and discard any that are soft or wrinkled.
Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes.
Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.

Roasted Turkey Gravy

This delicious turkey gravy is the perfect sauce to serve with my Thanksgiving maple-roasted turkey. Click here for recipe.

Ingredients:

5 tablespoons extra-virgin olive oil

1 large, smoked turkey wing or 2 small ones

1 medium onion, quartered

2 carrots, chopped

1 ribs celery, chopped

1 head garlic, split through the equator

4 stems fresh sage

4 sprigs fresh thyme

6 parsley stems

1 1/2 tablespoons all-purpose flour

6 cups chicken stock

Kosher salt and freshly ground black pepper

Preparation:

Heat the oven to 400 degrees F.

Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.

Maple-Roasted Turkey with sage

Over the years the following recipes have proven to be my absolute favourite. Go ahead and experiment yourself!

Ingredients:
1 sticks unsalted butter, softened to room temperature
1/4 bunch fresh sage, finely chopped
Kosher salt and freshly ground black pepper
1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
8 strips bacon
1/2 cup maple syrup
2 tablespoons hot water or bouillon


Preparation:
Preheat the oven to 320 degrees F and remove the top rack of the oven.
Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.
In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 4 hours total (20 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown.
When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving.

Serve with Turkey Gravy. Click here for the recipe.

Swiss Three Kings' Bread

In Switzerland, the Three Kings cake is made ​​from sweet yeast dough​, which is formed into balls, arranged in a flower-shape and sprinkled with almonds and coarse sugar.

There are various types of Three Kings' cakes found throughout Switzerland. All have a white plastic king figure “hidden” inside. The person who finds this piece is then “King or Queen for the Day” meaning he or she gets to choose what to do during that day and also what chores to avoid. No washing dishes, no cleaning up, no cooking?!

The Three Kings' cake is one of the most popular traditions in Switzerland. At the Iowa AG alone, which is Migros' bakery wholesale distributor produced over 500'000 pieces in 2000. His rival Coop managed to sell over 250,000. This is without counting the hundred of thousands cakes sold in bakeries throughout the country.  The total sales amount to approx 1.5 million cakes. Now beat that. No other celebration is so widely spread across this tiny, multi-cultured country.

Most Swiss buy their Epiphany cake at the local bakery or supermarket.
However, home-made always tastes best. Following is an easy and fast recipe to make with your kids. And who knows, if you're lucky, you might not even have to do the washing up!!!

Ingredients:
500gr flour
1 1/2 teaspoons salt
3 tablespoons sugar
20gr (1/2 dice) fresh yeast, crumbled
60gr butter
1/2 lemon, grated rind
4 tablespoons raisins
3dl milk, warmed

Decoration:
1 egg, beaten
Sugar crysals, almond leaves

Preparation:
Mix flour, salt, sugar and yeast. Add the rest of the ingredients and knead for about 10 minutes unti a smooth dough has formed.

Cover dough and let rise for 2 hours until it has doubled in volume.

Form 8 servings, each weighing approximately 80gr.

Stick a king or a coin in one of the balls.

Form the remaining dough into a large ball and place on a baking sheet lined tray with the smaller balls distributed evenly around it.

Let stand for covered for another 30 minutes at room temperature to rise.

Brush with egg.

Bake for approx. 30 minutes in the bottom half of the pre-heated 180° C oven. Cool on a wire rack and then decorate!

The “Swiss Way” to eat the "Torta dei Re Magi" is with a good cheese selection, or butter, jam and hot chocolate at breakfast, lunch OR supper time!

You might also want to read about the Ticino tradition of the Befana on Epifany Day. Click here to discover more.