Recipe: 03/28/12

Wednesday, March 28, 2012

TOOLS:

Combine all ingredients in an ice-filled cocktail shaker. Shake until cold and strain into a chilled salt-rimmed glass.

In a large skillet over medium heat, cook sugar until melted, about 12 minutes. Do not stir. When sugar is melted, reduce heat to low and continue to cook, stirring occasionally, until syrup is golden brown, about 2 minutes.
Quickly pour into an ungreased 2-qt. round souffle dish, tilting to coat the bottom; let stand for 10 minutes.
In a blender, combine the condensed milk, milk, eggs, yolks and vanilla. Cover and process for 15 seconds or until well blended. Slowly pour over syrup.
Place the souffle dish in a larger baking pan. Add 1 in. of boiling water to baking pan. Bake 350° for 55-60 minutes or until center is just set (mixture will jiggle). Remove souffle dish from larger pan. Place on a wire rack; cool for 1 hour. Cover and refrigerate overnight.
To unmold, run a knife around edge and invert flan onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving. Yield: 8-10 servings.

Place apple slices in a saucepan; cover and cook over medium heat for 3-4 minutes or until tender. Reduce heat. Add caramels; cook and stir until caramels are melted. Spoon apple mixture off center on each tortilla; fold sides and ends over filling and roll up. Yield: 5 servings.

In a large bowl, cream the butter and 1-1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice concentrate and aniseed. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets.
Combine the cinnamon and remaining sugar; sprinkle over cookies. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks. Yield: 5 dozen.

In a small heavy skillet over medium-low heat, cook 1 cup sugar until it begins to melt. Gently pull melted sugar to the center of the pan so sugar melts evenly. Cook, without stirring, until dark reddish-brown, 10-15 minutes. Quickly pour into eight ungreased 6-ounce ramekins or custard cups, tilting to coat bottoms. Let stand for 10 minutes.
Meanwhile, in a large saucepan, heat milk until bubbles form around sides of saucepan. Remove from the heat. In a large bowl, whisk the eggs, salt and remaining sugar. Stir 1 cup warm milk into egg mixture; return all to pan and mix well. Add extracts. Slowly pour into prepared dishes.
Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least four hours.
Carefully, run a knife around edge of dishes to loosen; invert each dish onto a rimmed serving dish.
In a microwave, melt chocolate; stir until smooth. Drizzle over flans. Sprinkle with almonds and coconut. Serve immediately. Yield: 8 servings.

Source: Another website

In a large bowl, beat eggs for 3 minutes. Gradually add sugar and vanilla; beat for 2 minutes or until mixture becomes thick and lemon-colored. Combine flour and baking powder; fold into egg mixture. Spread batter into a greased 13-in. x 9-in. baking dish.
Bake at 350° for 20-25 minutes or until golden brown. Place on a wire rack. Poke holes in cake with a skewer, about 1/2 in. apart.
In a small saucepan, bring the three milks to a boil over medium-low heat. Remove from the heat; gradually stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Stir in rum if desired. Bring to a gentle boil; cook and stir for 2 minutes.
Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand for 30 minutes. Cover and refrigerate for 8 hours or overnight.
In a large heavy saucepan, combine the frosting ingredients over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 14-18 minutes.
Pour into a large bowl; beat on high until stiff peaks form, about 7 minutes. Spread over cake. Store in the refrigerator. Yield: 15 servings.

In a large bowl, combine the salsa ingredients; set aside.
Divide dough into fourths. On a lightly floured surface, roll each portion into an 8-in. circle. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned.
Remove from the grill. Top the grilled side of each pizza with 1/2 cup cheese, 1/4 cup chorizo and 1/2 cup salsa. Return to the grill. Cover and cook for 4-5 minutes or until the bottom is browned and cheese is melted. Refrigerate remaining salsa. Yield: 4 servings.

Source: Another website