Visit www.athensfoods.com for this complete recipe and other Mini Fillo Shell recipes. Watch how to make petite caramel apples in Athens Mini Fillo Shells - an unforgettable dessert that is reminiscent of childhood. Mini Caramel Apples in a Chocolate Pistachio Shell Ingredients 1 teaspoon cardamom, ground 1/2 cup pistachios, ground 15 tiny crab apples, washed and dried (can substitute lady apples) 15 candy apple sticks Parchment paper 1 cup chocolate chips 15 Athens Mini Fillo Shells (1 box) 1 cup caramel, melted Combine cardamom with ground pistachios on small plate. Insert a stick half way into each apple. Place a sheet of parchment paper on top of a cookie sheet. In a small double boiler over low heat, gently stir chocolate chips until melted. Dip Athens Mini Fillo Shells into melted chocolate almost covering the outside of the shell. Then dip the bottom half into the nut mixture. Place the dipped shells on the parchment paper. Dip apples into melted caramel (let excess caramel drip off) then drizzle melted chocolate over caramel and sprinkle a few nuts over the chocolate for a layered look. Carefully place each caramel apple into a Mini Fillo Shell. Refrigerate for 15 minutes or till hardened. Yield: 15 desserts
Tuesday, November 29, 2011
Sunday, November 27, 2011
Caramel Glazed Apple Cake Recipe : Mix Pecans, Apples & Flour for Apple Cake
Learn how to mix the pecans, apples and flour for caramel glazed apple cake with expert cooking tips in this free online video recipe. Expert: Crystal Senatore Bio: Crystal Senatore partners with her husband Matt Senatore in their catering business. Crystal handles all of the desserts and pastries. Filmmaker: matt senatore
Thursday, November 24, 2011
Using Quince to Make Delicious Desserts
Quince is a relative of pears and apples. The trees have grown around the Mediterranean and in Asia for more than four thousand years, making it one of the earliest known fruits. This fruit was discovered by the ancient Greek armies in Iran and Asia and brought to Greece. Today quinces are grown on the Greek island of Crete. Quince is also available today in the United States, the Middle East and in Latin America. Quinces in Western Asia are juicier and softer than those in the United States.
Quince varies in different regions and in cold climates, the fruit is rich gold in color, has a heady fragrance, and has a firm shape. The rind is rough and the flesh is hard. In a warmer climate, however the fruit can be eaten raw and the woolly rind is not there. Quince is often used to make jellies because of its tart and astringent flavor.
How to Choose and Store Quinces
Firm, big, yellow quince without any green are the best ones. Handle them carefully because they can bruise. Wrap the fruit in plastic and keep them in the refrigerator for up to a couple of months. Quinces are available from September to January.
Quinces are great for baking, poaching, or stewing, to make dessert recipes. They can also be stewed with meat because the high amount of tannins found in quince helps to tenderize the meat.
Membrillo - A Mexican Specialty
Quince is known as membrillo in Spanish and it is cooked into a firm red paste called dulce de membrillo in Spain, Uruguay, Chile, Argentina, Venezuela, and Mexico. It is served with manchego cheese in sandwiches or on crackers. There is a similar dish in Hungary and also in Portugal.
Dulce de membrillo is especially popular in Mexico and if you enjoy making Mexican recipes, and especially Mexican dessert recipes, you might like to try making this delicacy yourself.
Recipe for Dulce de Membrillo
You will need:
4 lbs quince 1 vanilla pod 3 tablespoons lemon juice 4 cups white sugar 1 tablespoon melted butter 2 strips lemon peel, 2 inches by 1/2 inch
How to make it:
Wash, peel, core and roughly chop the quince and put the pieces in a big pot. Cover the quince with water, and then add the lemon peel. Split the vanilla pod and add it to the pot. Bring the mixture to a boil, and then reduce it to a simmer.
Cover the pot and cook the mixture for about half an hour or until the quince is tender. Strain the water. Discard the vanilla. Puree the quince in a blender or food processor.
Measure out the quince puree. You will need the same amount of white sugar. It will be about four cups. Put the quince puree back into the pot and add the sugar. Cook over a low to moderate heat, stirring until the sugar dissolves. Add the lemon juice and simmer for about an hour and a half or until the quince paste is deep orange and thick.
Preheat the oven to 125 degrees F. Line an eight by eight inch baking pan with parchment paper, then grease it with melted butter. Pour the quince paste into the prepared pan, and then smooth the top to make it even. Bake for an hour to dry it, and then let it cool. Cut the membrillo into squares and serve it with manchego cheese and bread. Store uneaten membrillo in the refrigerator.
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Monday, November 21, 2011
How to Make Candy Apples : Choosing Apples to Make Candy Apples
Get tips for choosing apples to make candy apples in this free holiday dessert recipes video. Expert: J. Costilla Contact: www.digitaleyesproductions.com Bio: J. Costilla is an emerging chef. He hopes to open an ethnic cafe in San Antonio. He is also a commercial photographer. Filmmaker: julio costilla
Saturday, November 19, 2011
Crockpot Caramel Apples
If you don't have a crockpot, please go to Walmart and get one right now! If you don't cook much, or don't think you can, you will when you get a crockpot. You will actually use it! You can eat real food when you come home from work now. I will be adding lots of good, tested crock pot recipes from the freezing winters I spent in Minnesota and Iowa, and you will love them.
With a crockpot, you can pretend you're "going out to eat." You throw everything in, and forget it. The longer you forget it, the better it tastes. Then, you can pretend you didn't make it, because the kitchen is clean and there is one pot waiting with your dinner in it. If you are a husband trying to get on your wife's good side, just put some meat and potatoes in the crockpot with a little water and leave it for 8 hours. Later, share a romantic dinner together.
4 Very Large Apples, Cored
1/2 Cup Apple Juice
8 TBSP Brown Sugar
12 Hot Cinnamon Imperials
8 Caramel Candies (Brachs, that way you can buy just 8)
4 TBSP. Butter
1/2 tsp Cinnamon
1 Small Carton Heavy Whipping Cream
Whip the cream in chilled bowl with 1/4 Cup Brown Sugar
Put in fridge
Core apples, then remove 1/2 inch wide strip off the top of each apple
Place apples in cooker, pour apple juice over them
Fill the center of each with 2 TBSP Brown Sugar, 3 cinnamon candies, 1 TBSP Butter, and 2 caramels
Sprinkle with cinnamon.
Cover and cook on low 4-6 hours
Serve warm with whipped cream
Wednesday, November 9, 2011
Caramel Apples
Indulge your senses with one of SweetTrio's gourmet caramel apples or European chocolates: 1) OUR POPULAR CARAMEL APPLES include: a) our M&M's caramel apple made with homemade caramel, b) the triple European chocolate dipped caramel apple, made with homemade caramel, c) Sweettrio's original pistachio, cranberry and pecan European chocolate drizzled caramel apple, d) our turtle caramel apple - made with European dark chocolate, pecan and homemade caramel, e) our double drizzled European dark chocolate caramel apple, made with homemade caramel, f) the decadent toffee caramel apple, f) and much more! 2) OUR GOURMET EUROPEAN CHOCOLATES include: a) Turtles & european chocolates, b) Assorted European chocolates, c) Chocolate-covered Brownies, d) Mint Meltaways. e) and much more! We also do corporate custom gifts, wedding and party favors. Check out our full variety of products at sweettrio.com
Sunday, November 6, 2011
The Last Course: The Desserts of Gramercy Tavern
!±8± The Last Course: The Desserts of Gramercy Tavern
Using fresh, seasonal ingredients captured at the peak of their flavor, Claudia Fleming creates highly satisfying desserts without pretention. She smartly matches contrasting textures, flavors, and temperatures to achieve a perfect end result–something brittle and crunchy next to something satiny and smooth, stretching the definition of sweet and savory while retaining an elemental simplicity.
The desserts in The Last Course speak to everyone, as to the 175 easy-to-use recipes. The book is broken down seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. The final chapter is made up of composed deserts. Claudia gives suggestions on how to combine recipes from previous chapters to create the ultimate desserts of the restaurant.
Each chapter and each composed dessert is paired with a selection of wines recommended by Gramercy Tavern’s sommelier. Recipes include: Warm Raspberry Verbena Meringue Cake, Blueberry Graham Cracker Tarts, Apple Tarte Tatin, Buttermilk Panna Cotta with Sauternes Gelee, Warm Chocolate Ganache Cakes, and more.
Beautifully illustrated, with more than eighty-five full-color photos, The Last Course is the last word on dessert.
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