JW Recipes

Posts Tagged ‘egg yolks’

What you need:

5 eggs, separated
1 cup sugar, divided
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
MOCHA CREAM FILLING:
1 cup heavy whipping cream
1/2 cup confectioners’ sugar
1-1/2 teaspoons instant coffee granules
MOCHA BUTTERCREAM FROSTING:
1/3 cup butter, softened
1/3 cup baking cocoa
2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
1 tablespoon brewed coffee
2 to 3 tablespoons milk

What you do:

Line a 15-in. x 10-in. x 1-in. baking pan with grease proof paper; grease the paper. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.

In a large bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, cocoa and salt; gradually add to egg yolk mixture until blended.
Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners’ sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.

In a large bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
In a large bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.

What you need:

4 medium to large garlic cloves
salt to taste
2 egg yolks
1 1/2 Tbsp fresh lemon juice
1 cup extra virgin Spanish olive oil

What you do:

Peel and mince the garlic. Using the flat side of a large knife, crush the garlic. Place in a small mortar and pestle and add ½ tsp salt and smash into a paste.

An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste.

Crack the eggs and separate the yolks into a small mixing bowl. Transfer the garlic paste to the bowl and whisk to blend. With a hand mixer on low speed, slowly pour in the olive oil in a THIN, steady stream until a creamy sauce forms. Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.

Serve it with meats, fish, or vegetables – or just spread it on crusty bread

What you need:

2 (8 oz.) cans crescent rolls
flour, for dusting
1/2 jar of prepared pizza sauce
10 oz / 284g  thinly sliced pepperoni
10 oz /284g  thinly sliced ham, chopped
10 oz /284g Italian sausage, cooked, crumbled, and drained
12 oz/ 340g mozzarella cheese, grated
1/2 cup  fine, freshly grated Parmesan cheese

Decoration:

Liquid food coloring of  your choice
4 egg yolks, divided
2 peppercorns
2 pimento-stuffed green olives
1 roasted red pepper

What you do:

Preheat the oven to 190C /375F / gas mark 5.

On a lightly floured surface, spread out your two batches of crescent dough (pilsbury) end-to-end lengthwise. Be careful not to let the sections separate.

Pinch all the seams together until you get one block of dough.

Spoon pizza sauce on top of dough, leaving an inch of bare dough on all four edges.

Sprinkle meats on top of sauce, followed by any other optional toppings.

Sprinkle with cheeses.

Fold one side of the dough lenghtwise over the topping, up to the half-point of the rectangle.

Fold the other side over to meet it. Pinch and press the dough together on all sides to seal.

With a pastry brush, brush the beaten yolk of one egg onto the top of the dough.

Fold your filled dough in half lengthwise. The egg yolk should help it stick. A seam should be created lengthwise along the dough. Pinch this seam together to fully seal and make a sort of cylinder. Be sure all seams are well closed. Any open seams will open further during baking.

Gently manipulate ends into a snake shape– one end should be tapered for a tail, and the other shaped for the head. Don’t curve it into a snake yet. You’ll do that right before baking.

Decorating Instructions:
Beat each of your remaining three egg yolks in a separate bowl.

Add the food coloring of your choice to each bowl to make three separate “paints.”

With a pastry brush or a food-safe paintbrush, decorate your snake as desired.

Transfer painted snake to a foiled-lined, greased baking sheet.

Gently shape as desired, into an “S” or other snakey shape.

Stick two peppercorns into the front of the snout for nostrils.

Slice your roasted red pepper into a forked tongue. Insert into front of head.

Bake your snake about 20 minutes, until golden and cooked through.

Remove from oven. Attach olive “eyes” to the top of the head using toothpicks. Pimento centers should face forward.

What you need:

1 full-sized plastic human skull
1.5 lbs. thin sliced deli meat of  your choice
Cream cheese, BBQ sauce, or cranberry sauce
2 hard boiled egg yolks, round mini-mozzarella pieces, or cocktail onions
2 slices of pimento-stuffed green olive

Lettuce leaves, spinach leaves or some thing similar for decoration.

What you do:

Buy a plastic skull from any child’s Halloween outlet.  Wash the skull with soap and water and allow to dry.

Spread a “base” over the skull. BBQ sauce and jellied cranberry sauce give the skull a bloody, gory look as your guests lift away the lunch meat. Cream cheese is not as fun, but probably tastes better with most meats. This is entirely your choice.

Evenly distribute your lunch meat over the prepared skull, leaving openings at the eyes and mouth. Smallish pieces of meat work better than larger ones, as they’re easier to manipulate and form. You may need to use toothpicks to get some of the meat to stay in place.

For eyes:

 place one hard boiled egg yolk or small mozzarella cheese ball in each eye socket. Top with a slice of pimento-stuffed green olive.

Cover with plastic wrap and refrigerate until ready to eat.

What you need:

1lb / 400g panettone
1 pt / 500ml milk
1/2 pt / 250ml double cream
4 egg yolks
2 whole eggs
4 oz / 100g sugar

What you do :

Preheat the oven to 200C / 400F / gas mark 6
cut panettone into 4 pieces, then cut again into slices around 1cm thick.
Lay them overlapping into a shallow oven proof dish.
Whisk the eggs & sugar together, then slowly add the milk & cream, then pour over the panettone slices.
Bake for around 20 mins or until its ‘puffed up’ & the custard has set.
Serve warm.

What you need:

4 ramekin dishes
3 egg whites
1/4 tsp cream of tartar
5oz / 125g castor sugar
miniature bottle of drambuie
2 egg yolks
1/4 pt / 150ml double cream.

What you do:

Preheat the oven to 130C /250F / gas mark 1/2
Whisk the egg whites with the cream of tartar until stiff. Whisk in 3oz / 75 g of the sugar & 1 tbsp of Drambuie.
Pout the mixture into 4 well greased ramekin dishes.
Bake for 40 mins.
Beat the egg yolks with the remaining sugar & Drambuie until creamy. Gently fold into lightly whipped cream.
Serve hot with the Drambuie sauce.

You will need:
pastry
200g / plain flour
100g butter plus a little extra for greasing dish
50g icing sugar (sifted)
finely grated rind of 1 lemon
1 beaten egg yolk
3 tbsp of milk
Filling
175g castor sugar
2 eggs separated
3 tbsp cornflour
300ml cold water
juice & grated rind of 2 lemons

What to do:

Sift the flour into a bowl and rub in the butter. Mix in the remaining ingredients. Knead briefly on a lightly floured work surface.
Preheat the oven to 180C /350F / gas mark 4. Grease an 8 inch ovenproof pie dish with butter. Roll the pastry to 1/4 inch thick and line the dish. prick with a fork, line with grease proof paper and fill with baking beans. Bake for 15 mins. Remove from the oven and lower oven temperature to 150C /300F/ gas mark 2.

To make the filling, mix the cornflour with a little water. Put the remaining water into a saucepan. Stir in the lemon juice, rind & cornflour paste. Bring to the boil whilst stirring. Simmer for 2 minutes. Leave to cool a little. Stir in 5tbsp of sugar & the egg yolks And pour into the pastry case.
In a separate bowl Whisk the egg whites until stiff. Slowly whisk in the remaining sugar and spread over the top of the filling.
Bake for 40 mins. Remove from dish.