NIFTY (DULCE DE LECHE SEMI-FRíO)
Provided by Oliver Schwaner-Albright
Categories dessert
Time 30m
Yield Serves 6
Number Of Ingredients 4
Steps:
- Pour the gelatin into a bowl. In a saucepan, heat 1/4 cup of the cream until steaming and add to the gelatin. Mix and let stand for 5 minutes.
- Place the dulce de leche in a large bowl and whisk for 1 minute. Strain the gelatin mixture into the dulce de leche and whisk to incorporate.
- In a medium bowl, beat the remaining cup of cold cream with an electric hand mixer until it holds soft peaks. Fold a third of the beaten cream into the dulce de leche to incorporate and fold in the remaining cream. Pour into 6 -cup ramekins or muffin cups and freeze until solid.
- To release, dip the bottoms of the molds in hot water. Place each semi-frío on a plate and garnish with almonds. Serve immediately or leave out for 15 minutes for a softer texture.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 14 grams, Sodium 96 milligrams, Sugar 27 grams, TransFat 0 grams
DULCE DE LECHE
There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop. If you go this route, make sure there is always enough water circulating around the can. Others prefer the ease of the oven method, which is slightly faster, too.
Provided by Food Network
Categories dessert
Time 4h5m
Yield about 1 1/4 cups
Number Of Ingredients 1
Steps:
- For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
- For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
- Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.
HONEY GREMOLATA
Provided by Oliver Schwaner-Albright
Categories condiments
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a bowl, mix together 1/2 cup parsley and remaining ingredients. Season to taste. Cover and refrigerate for at least 30 minutes and up to 24 hours. Just before serving, mix in remaining 1/2 cup parsley.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 106 milligrams, Sugar 3 grams
NEW ORLEANS COLD DRIP COFFEE
Unless you're familiar with coffee concentrate, New Orleans iced coffee is a puzzling ritual. The first time I had it, I watched skeptically as a friend's mother filled a plastic Mardi Gras cup with ice, poured in an inch of inky coffee from a mayonnaise jar, then topped it off with milk. It was as smooth as a milkshake but had a rich coffee flavor and packed a caffeinated punch. It was easily the best iced coffee I'd ever had, yet another thing that tastes better in New Orleans.
Provided by Oliver Schwaner-Albright
Categories non-alcoholic drinks, one pot
Yield makes 8 cups coffee concentrate
Number Of Ingredients 4
Steps:
- Put coffee in a nonreactive container, like a stainless-steel stockpot. Add 2 cups water, stirring gently to wet the grounds, then add remaining 8 cups water, agitating the grounds as little as possible. Cover and let steep at room temperature for 12 hours.
- Strain coffee concentrate through a medium sieve, then again through a fine-mesh sieve.
- To make iced coffee, fill a glass with ice, add 1/4 cup coffee concentrate and 3/4 to 1 cup milk, then stir. To make café au lait, warm 3/4 to 1 cup milk in a saucepan or microwave, then pour into a mug and add 1/4 cup coffee concentrate. (Concentrate will keep in the refrigerator for up to two weeks.)
TARTE AU SUCRE
More than 75 percent of the world's maple-syrup supply is produced in Quebec. In Canada the sap doesn't start running until early March, when the nights are still freezing but the days are bright. Locals process the syrup in a cabane à sucre, or sugar shack, and harvest brings with it celebration, often with a multicourse meal that puts the maple syrup front and center in dishes like this tarte au sucre, or maple syrup pie.
Provided by Oliver Schwaner-Albright
Categories pies and tarts, dessert
Time 45m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. Make the crust by combining the flour, salt and sugar in a large bowl. Cut the butter into the flour with a fork or pastry blender until the mixture is the texture of coarse meal. Sprinkle a tablespoon of ice water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart. If it crumbles in your hands, it needs more water. Add a teaspoon or two more water, as needed.
- Flatten the ball of dough and roll between two sheets of plastic wrap into a circle 10 inches in diameter. Remove the plastic and lay the dough into a 9-inch tart pan, press into place and remove excess dough. Place in the freezer.
- Meanwhile, make the filling by beating the eggs in a bowl. Gradually whisk in the flour. Add the cream and maple syrup and whisk until combined. Pour into the crust-lined pan. Cook until the middle still jiggles but is solid, 25 to 30 minutes. Serve with créme fraîche.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 67 milligrams, Sugar 17 grams, TransFat 0 grams
More about "nifty dulce de leche semi frío recipes"
15 DULCE DE LECHE RECIPES (EASY DESSERTS) - INSANELY …
From insanelygoodrecipes.com
EASY DULCE DE LECHE | NESTLé RECIPES
From nestlerecipescaribbean.com
15 RECIPES MADE WITH DULCE DE LECHE
From allrecipes.com
DULCE DE LECHE COOKIES RECIPE - EAGLEBRAND.COM
From eaglebrand.com
NIFTY DULCE DE LECHE SEMI FRíO RECIPES
From tfrecipes.com
DULCE DE LECHE RECIPES - NYT COOKING
From cooking.nytimes.com
NIFTY (DULCE DE LECHE SEMI-FRíO) - DINING AND COOKING
From diningandcooking.com
RECIPETHING - DULCE DE LECHE SEMI-FRIO ("NIFTY")
From recipething.com
NIFTY (DULCE DE LECHE SEMI-FRIO) - PLAIN.RECIPES
From plain.recipes
DULCE DE LECHE SEMIFREDDO - KEY LIME LEXI
From keylimelexi.com
DULCE DE LECHE RECIPE - NESTLE PROFESSIONAL
From nestleprofessional.in
NYT COOKING
From cooking.nytimes.com
MELON STUFFED WITH CRAB SALAD - DINING AND COOKING
From diningandcooking.com
GOT LECHE? - THE NEW YORK TIMES
From nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love