The Record's LENS Blog

Perhaps one of the best gifts you can give your amour on Valentine’s Day is a well-thought-out culinary presentation. One that ends on a sweet note. Read our story in today’s LENS about incorporating liqueurs into recipes, then try out these below.

Chocolate Chambord Souffle

INGREDIENTS

• 3 large egg yolks

• 1/2 cup sugar

• 2 tablespoons water

• 2 tablespoons Chambord

• 2 cups heavy cream

• 8 ounces bittersweet chocolate

• 2 tablespoons unsalted butter

• 3 tablespoons confectioners’ sugar

INSTRUCTIONS

Place egg yolks in large mixing bowl. Combine the sugar and water and bring to a boil for one minute on stovetop. Pour the sugar mixture over egg yolks, and then mix well. Add Chambord to mix. Set aside.

In separate bowl, whip 1 cup of heavy cream to medium peaks. Using a mixer, whisk the egg and Chambord mixture until thick and pale, about two to three minutes. Melt chocolate and butter in a bowl set over saucepan of barely simmering water. Stir from time to time. Remove bowl from the heat and let cool until tepid.

Fold the egg mixture and whipped cream into the chocolate mixture until just combined. Spoon into favorite stemware, or serving bowl. Refrigerate for at least two hours.

Can be made a day ahead. Before serving, whip remaining heavy cream with confectioners’ sugar until stiff peaks form. Garnish mousse with whipped cream and fresh mint sprigs.

Cointreau’s Prosecco Zepolas

INGREDIENTS

• 5 ounces bittersweet chocolate, coarsely chopped

• 1/4 cup hazelnuts, chopped

• 2 tablespoons heavy cream

• 1/4 cup Cointreau

• 1 tablespoon sugar

• 2 tablespoons each of freshly squeezed lemon and lime juices

• 1/4 cup freshly squeezed orange juice

• Zest of 1 orange

• Canola oil for frying

• 2 cups boxed beignet or doughnut mix

• Prosecco, about 7 ounces, to be used as a leavening

• All-purpose flour for rolling dough

• 2 tablespoons sesame seeds, toasted

INSTRUCTIONS

Make a thick ganache by stirring together chocolate, hazelnuts and cream over a double boiler on medium-low heat. Fill pastry bag with chocolate and attach a small round tip.

For the syrup, reduce Cointreau, sugar, juices and zest.

Heat oil to about 370 degrees. Make dough according to package directions, substituting Prosecco for water. Form 2-by-1-inch shapes of dough and fry about eight to 10 seconds or until lightly browned on each side.

When cooled, pipe chocolate mixture into center of zepolas. Drizzle top with syrup. Garnish with sesame seeds.

Makes 10 to 12 servings.

Cointreau Souffle

INGREDIENTS

• 3 1/4 ounces granulated sugar

• 1 1/2 ounces unsalted butter, chilled

• 3 ounces bread flour

• 7 1/2 ounces (just shy of a cup) whole milk

• 2 small egg yolks

• 1 tablespoon Cointreau

• 1 tablespoon grated navel orange zest

• 4 1/2 ounces egg whites

• 1 1/2 ounces granulated sugar

• 1/2 ounce cornstarch

• Confectioners’ sugar

INSTRUCTIONS

Preheat oven to 380 degrees. Butter and sugar six small souffle bowls; reserve. Combine 3 1/4 ounces sugar, butter and bread flour in mixing bowl and beat until mealy. Bring milk to boil in saucepan; stir in flour mix, and then transfer to mixing bowl. Whisk yolks, Cointreau and orange zest; reserve.

Place egg whites in mixing bowl; beat at medium speed to soft peaks; add 1 1/2 ounces sugar and cornstarch; beat until stiff. Fold in egg white. Fill in souffle bowls to one-quarter below rims. Bake until golden, about 30 minutes. Dust with confectioners’ sugar and serve with ice cream.

Makes six servings.

Grand Marnier Creme Brulee

INGREDIENTS

• Zest of 1 orange

• 3/4 ounce Grand Marnier

• 5 ounces milk

• 5 ounces whipping cream

• 1 vanilla bean

• 1 1/2 ounces granulated sugar

• 5 egg yolks

• 5 ounces brown sugar

INSTRUCTIONS

Finely grate the orange zest and let it macerate in the Grand Marnier for an hour. Bring the milk and cream to a boil. Add the vanilla bean, the Grand Marnier-macerated orange zest mixture, and the sugar and let infuse for an hour. Strain to remove the vanilla bean and the orange zest. Add the egg yolks, mixing gently so that the mixture does not froth.

Pour into ramekins and cook in the oven following two possible methods:

At 230 degrees in a traditional oven (heated from both top and bottom) in a double boiler for approximately 50 minutes; or at 175 degrees in a convection or forced convection oven without the double boiler (more difficult) for approximately 30 minutes.

The creme brulee is cooked when it is set in the middle and “trembles“ when the ramekin is tapped.

Remove the creme brulees from the oven and allow to cool. Place them in the refrigerator.

Just before serving, sprinkle with a thin layer of brown sugar and caramelize with a blow torch or under the broiler (more difficult).

If the custard cooks too quickly it will be slightly granular, not creamy as it should be. If moisture has formed on the surface of the creme brulee when it is taken from the refrigerator, soak it up with some paper towels before sprinkling with sugar. Serve with a snifter of Grand Marnier or Grand Marnier Louis-Alexandre.

Makes five ramekins.

Grand Marnier Frozen Souffle

NOTE: The egg and sugar mixture should be thoroughly warmed and is the key to the souffle’s lightness. Don’t over-whip the cream, as it will give the souffle a greasy texture (stop beating as soon as the cream holds peaks).

INGREDIENTS

• 5 ladyfinger biscuits or 5 slices of French gingerbread (pain d’ipices)

For the souffle:

• 2 tablespoons candied orange peel

• 3 tablespoons Grand Marnier

• 3 eggs

• 6 egg yolks

• 1 1/4 cups sugar

• 1 1/2 cups whipping cream

For the meringue:

• 2 egg whites

• 4 tablespoons sugar

• Pinch of salt

For the syrup:

• 10 tablespoons orange juice

• 3 tablespoons Grand Marnier

INSTRUCTIONS

Two hours ahead of time, macerate the candied orange peel with 50 milliliters of Grand Marnier. In a double boiler, beat the eggs, egg yolks and sugar until the mixture is warm. Remove from heat and continue beating until the mixture has completely cooled down. Add the whipped cream and the orange peel-Grand Marnier maceration.

Garnish the glasses with this mixture. Divide the ladyfinger biscuits which have been previously soaked in the orange juice and 50 milliliters of Grand Marnier liqueur evenly between the glasses. Freeze for at least four hours.

Meanwhile, beat the egg whites with the salt until stiff while gradually adding the sugar. Spoon this meringue over top of the souffles and keep cold. Just before serving, place the glasses under the oven broiler to color the meringue slightly. Serve with a snifter of Grand Marnier.

Serves five; use clear glasses for aesthetic effects.

Winter is a great time to try out some hearty new recipes, such as the ones below. Read our story on dried beans in today’s LENS first to get some tips.

Tuscan Beans with Olive Oil

This dish could be a main dish with bread and a salad or a side dish to grilled chicken breast, pork chop or steak. Dried cannellini beans can be found at Whole Foods but check cooperative grocery stores and specialty grocery stores. From “The New Mediterranean Diet Cookbook,” by Nancy Harmon Jenkins.

Ingredients

• 1 1/2 cups dried white beans, such as cannellini, soaked overnight and drained

• Any or all of the following aromatics: 1 small onion, quartered; 1 garlic clove, lightly crushed; 4 or 5 sage leaves; 2 bay leaves; 2 bay leaves; 12 black peppercorns; 1 small dried hot red chili

• 1/4 cup best-quality extra-virgin olive oil

• Sea salt and freshly ground black or white pepper

• 1 tablespoon minced flat-leaf parsley

Instructions

Set beans in a saucepan and add 3 1/2 cups water and any or all of the aromatics. Do not add salt. Bring water to a boil, turn the heat down, cover the beans and simmer gently for 30 minutes to 1 1/2 hours, adding boiling water from time to time if necessary to keep the beans from scorching. Be attentive; if the water gets low, the beans will scorch very quickly. Cooking time depends on the size and age of the beans, which is hard to assess. At the end of 30 minutes, start testing the beans to judge how tender they are and continue testing periodically until the beans are done. They should be very tender but not falling apart.

Remove beans from the heat and drain them, reserving the cooking liquid. Discard the aromatics used in cooking the beans. At this point, if you wish, remove about 1/2 to 3/4 cup cooked beans and crush them gently, using a fork, in about 1/2 cup of the reserved cooking liquid. Then stir in the crushed beans with the whole cooked beans. Add more cooking liquid if you wish to reach the desired consistency. Or leave all the beans whole and add 1/2 cup or more of the reserved cooking liquid.

Add olive oil to the beans while hot and stir to coat the beans well. Dress them with one of the combinations or devise your own:

1 garlic clove, minced, and 6 scallions, both white and green parts, sliced on the diagonal.

A little chopped raw onion and finely slivered fresh green chilies.

The juice of 1/2 lemon along with 1/2 teaspoon ground cumin and chopped fresh hot red chilies or a pinch of hot red pepper flakes.

Finely minced fresh green herbs — basil, dill, fennel tops, chervil, sage, lovage, borage or others.

Taste and add salt and freshly ground black or white pepper after dressing the beans. Whatever the flavors or garnishes, however, the beans should be sprinkled with minced parsley before serving. Serve hot or at room temperature.

Makes six to eight servings.

Chick Pea Stew

This Turkish dish has a lot of ingredients but it’s easy to cook and delicious. Drained yogurt is made by draining the yogurt in a cheesecloth-lined strainer for several hours. This dish keeps well for a few days in the refrigerator and benefits from being made ahead. From “Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine,” by Martha Rose Shulman.

Ingredients

• 2 tablespoons extra virgin olive oil

• 2 onions, sliced

• 4 garlic cloves, chopped

• 1 teaspoon cumin seeds, crushed

• 1 teaspoon fennel seeds, crushed

• 1 teaspoon brown sugar or 2 teaspoons pomegranate molasses

• 1 tablespoon white wine vinegar, sherry vinegar, or lemon juice

• 4 tomatoes, peeled and chopped; or 1 (14-ounce) can of tomatoes, drained and chopped

• 1/2 teaspoon Aleppo pepper, or 1/4 teaspoon sweet paprika and 1/8 teaspoon cayenne pepper

• 4 ounces leaf spinach

• 1/2 pound dried chick peas, cooked and drained; or 2 (15-ounce) cans chick peas, rinsed and drained

• Salt

• 1/4 cup chopped fresh herbs, preferably a mix of flat-leaf parsley, dill and mint

• Lemon wedges

• Drained yogurt (see headnote)

Instructions

Heat oil in a large nonstick skillet over medium heat and add onions. Cook, stirring, until tender, about five minutes, and add garlic, cumin and fennel seeds. Cook until onion has colored slightly, 5 to 8 minutes. Add sugar and stir together for a minute, then stir in the vinegar, tomatoes and Aleppo pepper or substitutions. Cook, stirring, until the tomatoes have cooked down a bit, about 10 minutes.

Stir in spinach, chick peas and about 1 teaspoon salt. Add enough water so the dish can simmer. Simmer uncovered over medium heat, stirring often, about 20 to 25 minutes. The stew should be saucy but not watery. Add salt to taste and stir in the herbs. Serve with lemon wedges and yogurt.

Makes four servings.

Caribbean Black Bean Soup

Follow general instructions on cooking the black beans, reserving beans and broth to add to this soup. Adapted from “Heirloom Beans,” by Steve Sandoz and Vanessa Barrington.

Ingredients

• 6 garlic cloves, unpeeled

• Olive oil

• 4 whole fresh or canned plum tomatoes, with juice

• Salt

• 1/2 pound black valentine or black beans with cooking liquid

• 1/2 medium yellow or white onion, chopped

• 1 jalapeño, chopped

• 1 medium carrot, peeled and chopped

• 1 1/2 teaspoons cumin seeds, toasted and ground

• 1 teaspoon dried oregano

• 1/2 teaspoon cayenne pepper

• 2 cups chicken or vegetable broth

• Freshly ground pepper

• Sour cream, optional garnish

• 1 avocado, pitted, peeled and sliced, optional garnish

• Fresh cilantro leaves, optional garnish

Instructions

Preheat oven to 400 degrees.

Put garlic cloves on a sheet of aluminum foil, drizzle with olive oil and wrap in foil. Put tomatoes in a baking dish. (If using fresh tomatoes, cut them in half and put them cut side down in the dish.) Season with salt and drizzle with olive oil. Roast the tomatoes and garlic in the oven until soft, fragrant and brown, about 20 minutes.

Place beans and their broth in a soup pot and warm over low heat.

Warm 2 tablespoons olive oil in a medium heavy skillet over medium-high heat. Add onion, chili and carrot and saute until fragrant and beginning to caramelize, about 10 minutes.

Add onion mixture, cumin, oregano, cayenne and chicken or vegetable broth to the beans.

Peel roasted garlic cloves. Chop garlic cloves and tomatoes coarsely and add to the beans. Season with salt and pepper to taste. Bring soup to a simmer over medium-low heat and cook till the vegetables are soft and the flavors are blended, about 15 minutes. Let soup cool slightly.

Transfer about half the soup to a blender. Blend until smooth. Return to the soup to the pot, stir and adjust the seasoning.

Ladle soup into warm bowls and garnish with sour cream, avocado slices and cilantro, if desired.

Makes six to eight servings.

Stockton cook Cassandra Nasr recently was voted into the Just a Pinch Members’ Choice Cookbook for her recipe for Chocolate Cherry Beauties. You can read the recipe here.

If you’re looking for a holiday gift for a food lover, we have a story in today’s LENS with some fun cookbook ideas. Try the recipe below from one of the offerings.

Bread Bowl Spinach and Artichoke Dip

From Martha Pullen’s “Southern Family Cookbook”

INGREDIENTS

• 1 package Hidden Valley Ranch salad dressing and seasoning mix

• 1 carton (16 ounces) sour cream

• 1 package (10 ounces) frozen chopped spinach

• 1 can (14 ounces) artichoke hearts

• 1 jar (2 ounces) chopped pimentos

• 1 large round loaf of bread, any variety

• Assorted vegetables for dipping

INSTRUCTIONS

Put seasoning mix and sour cream in medium bowl and mix well. Thaw and drain spinach well. Drain, rinse and chop artichokes. Add spinach, artichokes and pimentos to sour cream mixture. Cut top off bread and hollow out center, leaving 1-inch-thick shell. Spoon dip into bread shell.

If you want to make your Thanksgiving less of a calorie bomb, check out some ideas in our story in LENS today. Then try these recipes.

Grilled Gulf Shrimp with Tomato-Ginger Jam

For a pretty presentation, serve these shrimp in deep china soup spoons, on small picks or on crackers or corn cakes. This dish can be served hot or at room temperature.

Ingredients

• 20 large shrimp, peeled and deveined

• 1 tablespoon olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon lemon juice

• 1/4 teaspoon crushed red pepper flakes

• 1/2 cup Tomato-Ginger Jam (see recipe)

Instructions

In a medium bowl, combine shrimp, olive oil, salt, lemon juice and pepper flakes. Allow shrimp to marinate 30 minutes.

While shrimp is marinating, heat grill. When ready to cook, lightly oil grates.

Grill shrimp 3 minutes per side, being careful not to overcook. If not serving immediately, cover and set aside. Refrigerate if making more than 30 minutes ahead.

When ready to serve, garnish each shrimp with 1 teaspoon Tomato-Ginger Jam and serve immediately.

Makes 20 appetizers.

Tomato-Ginger Jam

Extra tomato-ginger jam will keep refrigerated for up to 1 month. Use leftover jam to glaze a meatloaf or in place of tomatoes in an autumn BLT.

Ingredients

• 1 teaspoon olive oil

• 1 shallot, cut into 1/8-inch dice

• 2 pints cherry tomatoes, rinsed and quartered

• 2 tablespoons grated fresh ginger

• 1 cup water, more if needed

• 1 teaspoon lemon juice

• 1 teaspoon kosher salt

• 1 teaspoon granulated sugar

Instructions

In a medium saucepan, heat olive oil until hot. Add shallots and sauti 1 minute. Reduce heat to medium and stir in tomatoes and ginger. Cook until tomatoes begin to cook down, adding water as needed to keep the tomatoes from scorching. When tomatoes have cooked to a jam-like consistency, about 1 hour, add lemon juice, salt and sugar. Taste for seasoning and cool.

Makes 2 cups.

If you want to try your hand at creating a personal version of a Pop-Tart, check out the story in today’s LENS. Here are some recipes to get you started.

Sour Cherry “Toaster” Tarts

INGREDIENTS

For dough:

• 2 cups flour

• 1/4 cup confectioners’ sugar

• 1/2 teaspoon kosher salt

• 10 tablespoons unsalted butter, cut in chunks

• 1/3 cup plus 2 tablespoons whole milk

For filling:

• 3/4 cup sour cherry jam

• 2 teaspoons cornstarch mixed with 1 teaspoon cold water

• 1 large egg beaten with

• 1 teaspoon warm water

For glaze:

• 1 cup confectioners’ sugar, sifted

• 2 teaspoons whole milk

• 2 teaspoons corn syrup

• 1/2 teaspoon vanilla extract

• Sprinkles (optional)

INSTRUCTIONS

For dough: In a food processor, combine flour, sugar and salt. Add butter and process until it looks like coarse crumbs. Add yolk and milk; process until dough just comes together. Dump dough onto 2 large sheets of overlapping plastic wrap. Press into a disk, wrap and chill 30 minutes or overnight.

In a saucepan, cook jam and cornstarch mixture over medium heat, stirring, until slightly thickened and bubbly.

Line two baking sheets with parchment. On a lightly floured surface, divide dough in half; form into rectangles. Roll one out to 16 by 9 inches. Using a ruler and pizza cutter, cut dough into 12 3-by-4-inch rectangles. Set on a baking sheet and chill while you repeat with remaining dough.

Lightly brush half the rectangles with beaten egg. Dollop a tablespoon of cooled filling into the center of each. Spread it, leaving a 1/2-inch border. Top with a plain dough rectangle, pressing edges together with your fingertips. Don’t let the filling ooze out. Crimp edges with a fork. Put six tarts on each baking sheet, and prick the centers all over with the fork. Refrigerate.

Preheat oven to 375 degrees. Bake tarts, rotating halfway through, until golden brown, 15 to 18 minutes. Let cool on a wire rack.

Whisk glaze ingredients until smooth. Spread on the tarts and decorate with sprinkles, if you’d like.

Makes 12 servings.

Source: Kim Laidlaw, “Williams- Sonoma Home Baked Comfort”

Savory Pumpkin Pop-Tart

INGREDIENTS

For pastry dough:

• 8 1/2 ounces flour, sifted

• 1 tablespoon plus 2 teaspoons sugar

• 1 teaspoon salt

• 8 ounces cold butter, cut in cubes

• 2 egg yolks

• 1/4 cup milk

For pumpkin filling:

• 1/2 pound Fairytale or Cinderella pumpkin

• 2 ounces butter

• 1 tablespoon brown sugar

• Pinch nutmeg

• Salt, pepper to taste

• 2 ounces pecans, coarsely chopped

• 1/2 tablespoon chopped sage

• 1 tablespoon mascarpone cheese, optional

For egg wash:

• 1 egg beaten with 1 tablespoon water

INSTRUCTIONS

Combine flour, sugar and salt in an electric mixer. Add butter to the dry ingredients. Using the paddle attachment, carefully knead dough until butter is the size of marbles. Mix yolks and milk; add to flour mixture and mix until dough barely comes together. It should look shaggy.

Transfer dough to work surface and with your hands, press dough until it just comes together. There should be visible streaks of butter throughout. Form into a disk and chill for four hours.

Dice pumpkin into 1/2-inch pieces. In a heavy saute pan, heat the butter until it starts to brown slightly. Add pumpkin, brown sugar, nutmeg, salt and pepper. Saute until nicely browned and tender.

Add chopped pecans and sage. Transfer to a bowl and cool completely. Mix in mascarpone.

Preheat oven to 350 degrees. Divide dough in half and roll out 1/8 inch thick. Cut into 3-by-4-inch rectangles. Repeat with other half.

Lay half the pastry rectangles on a parchment-lined baking sheet. Place a dollop of filling in the center of each, leaving enough space to crimp the sides. Brush the edges with egg wash; top with another pastry rectangle. Crimp edges with a fork and cut a small incision in the top to vent the steam. Bake for about 12 minutes or until golden brown.

Source: Sean Canavan, executive chef, Tender Greens