Black Walnut And Almond Cake With Eiswein Sabayon And Vanilla Bean Caramel Pear Skewers Recipes

VANILLA BEAN CAKE

Steps:

• For the vanilla bean cake: Preheat the oven to 350 degrees F. Butter three 8-inch cake pans and line the bottoms and sides with parchment. Set aside.
• Mix together the milk and half-and-half, set aside. Sift together both flours and baking powder; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter. Sprinkle in the sugar and salt and beat on medium speed until light in color and fluffy in texture. Add the vanilla bean paste and mix until just combined. Gradually add the eggs, one at a time, scraping down the bowl frequently. Add the dry ingredients in thirds, alternating with the wet ingredients, starting and ending with the dry ingredients. Mix until just combined; don't overbeat.
• Transfer the batter to the cake pans and bake until an inserted toothpick comes out clean or with a few crumbs, about 30 minutes. Let cool at 10 minutes before turning out of the pans onto a rack to cool completely.
• For the lemon curd: In a heat-safe mixing bowl, mix together the sugar, lemon zest, eggs and salt. Place the bowl over (not in) a saucepan of simmering water and stir in the lemon juice. Gradually add the cubed butter and stir until everything is incorporated. Continue to stir over low heat until the curd thickens and becomes lighter in color and a bit fluffy, about 10 minutes. The curd will thicken at about 170 degrees F.
• Remove from the heat and pour into a bowl. Put plastic wrap directly on the surface of the lemon curd to avoid a skin from forming and refrigerate.
• For the Italian meringue buttercream: Combine 3/4 cup sugar with 1/4 cup water in a small saucepan over medium-low heat and cook until the sugar is dissolved. Increase the heat to medium-high, attach a candy thermometer to the saucepan and cook until the mixture reaches reach 248 degrees F.
• While the sugar syrup is heating, combine the egg whites and pinch of cream of tartar in a stand mixer fitted with the whip attachment and whip, slowly sprinkling in the remaining 1/4 cup sugar, until you reach medium peaks. When the sugar syrup reaches temperature, pour it very carefully down the side of the bowl of egg whites and continue to whip until you have a white, glossy meringue. Replace the whip with a paddle attachment, add the butter in chunks and beat until the buttercream comes together. Beat in the vanilla bean paste. Set aside.
• For the strawberry filling: Grind or crush the strawberries into a fine consistency, set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese. Add 1 pound of the Italian meringue buttercream and mix just until combined. Add the strawberries and mix just until combined.
• To assemble the cake: Put a layer of cake in the center of a platter. Add a thin layer of lemon curd, then a layer of the strawberry buttercream filling. Add the second layer of cake. Spread with a thin layer of lemon curd, and then a layer of the vanilla Italian meringue buttercream. Top with a final layer of cake and ice the entire tier with the vanilla Italian meringue buttercream.

VANILLA BEAN CARAMEL SAUCE

Steps:

• Put the brown sugar, half-and-half, butter, vanilla seeds and salt in a medium saucepan over medium-low to medium heat. Cook, whisking gently, until the mixture thickens, 5 to 7 minutes.
• Serve warm or refrigerate until cold. If the sauce is too thin, just continue cooking for a few more minutes.

CARAMEL PEAR

Steps:

• In a martini shaker filled with ice, combine the vodka, juice and simple syrup. Shake well and strain into a martini glass. Garnish with a slice of pear.
• In a pot combine the sugar, water, and spices. Bring up to a simmer, stirring occasionally until all the sugar has dissolved. Pour the mixture thorough a strainer and discard the whole spices.

CARAMEL PEAR MICE

Steps:

• Line a sheet pan with parchment paper or foil. Spray with nonstick cooking spray.
• Just before you make the caramel, core and cut pears into eight wedges, blunting the cut side so that it can lay on a flat surface peel side up. Place a skewer into each wedge, cover with paper towel, and set aside.
• Combine sugars, corn syrup, butter, 1/2 cup heavy cream, vanilla and nutmeg in a heavy sauce pot. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. When the mixture has come to a brisk boil, slowly add in the remaining cream, keep the mixture boiling. Be sure to wipe any extra sugar from the side of the pot. Clip a candy thermometer to the side of the pot with the tip immersed. Boil the mixture briskly, stirring gently, until the mixture registers 240 degrees F on the candy thermometer, about 10 minutes. Immediately remove from the heat. Pour the caramel into a medium heat proof bowl using a rubber spatula so that you do not scrape the bottom of the pot. Let caramel rest until it thickens and cools slightly, about 3 minutes.
• Blot excess moisture from the pears using the paper towels. Dip pears completely into caramel, swirling until it is fully coated, allow excess to drip off slightly. Place on prepared sheet pan. Decorate with black sesame seeds for eyes and candy button noses, while the caramel is still soft. Repeat until all the pears are dipped. Allow to cool until firm about 30 minutes. Serve.
• Halloween Web 2008

COLORADO BLACK BEAR CAKE

Steps:

• Raspberry Ice Cream:;
• Chocolate Glaze:;
• Almond Honey Brittle:;
• Preheat oven to 350 degrees F.
• Combine and sift all of the dry ingredients, whisk in the buttermilk and creme fraiche, then the butter and the eggs.
• Bake in a 10-inch cake pan for 30 minutes.
• Blend the raspberries and strain out all of the seeds. Bring the milk and sugar to a boil. Temper in the egg yolks. Remove from the heat and add the cream and raspberry puree. Spin according to ice cream machine directions.;
• Place the water and corn syrup in a pot and bring to a boil. Remove from the heat, add the chocolate and whisk until smooth.;
• Place the sugar and honey in a pot and cook until the sugar has all melted, once melted add in the butter on tablespoon at a time. Once the mixture caramelizes add the nuts and baking soda and stir. Transfer to a silpat and once cool chop into pieces
• To assemble the cake, place the cake sponge into the bottom of a ring mold and top with bits of the toffee and raspberry ice cream. Fill the ring mold with enough ice cream that only 1/4 to 1/2-inch is left at the top of the ring mold. It is preferable to allow this to set in the freezer overnight. Once set, pour the room temp chocolate glaze on top and fill the remaining 1/4 to 1/2-inch of the mold. You may decorate the cake by wrapping it in chocolate, or simply garnish with fresh raspberries.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

VANILLA ALMONDS

Steps:

• Preheat the oven to 300 degrees F. Beat the egg white with the vanilla extract, add the almonds and stir to coat. Combine the sugar, salt, and cinnamon and combine with mixture. Place in a single layer on a greased baking sheet. Bake at 300 degrees F for 20 minutes. Remove and cool on wax paper and break into clusters.;

TORTA REGINA

Steps:

• Butter a 10 by 2-inch cake pan. Preheat oven to 350 degrees F.
• In a food processor, pulse the nuts until coarsely chopped. Reserve. Process the chocolate until coarsely chopped. Add to the chopped nuts.
• In a mixing bowl, combine the egg yolks and 1/4 cup sugar. Beat until light and ribbon-y.
• In another mixing bowl, beat the egg whites to soft peaks. Slowly add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
• Fold the nuts and chocolate into the egg yolk mixture. Carefully fold the egg white into the yolk mixture. Fill the cake pan 2/3 full. Bake for 20 minutes or until center is springy. Remove from the oven and cool on a baking rack. Dust with cocoa powder or decorate with chocolate drawings.

BLACK WALNUT POUND CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely., In a small bowl, combine frosting ingredients; spread over cake.