SPICED BROWN BUTTER AND WALNUT TUILLE CUPS
Provided by Abigail Johnson Dodge
Categories Cookies Egg Dessert Bake Christmas Low Cal Walnut Vanilla Christmas Eve Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 12 tuile cups ( plus additional small cookies)
Number Of Ingredients 12
Steps:
- Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper or nonstick silicone baking mats. Arrange four 3/4-cup custard cups upside down on work surface.
- Stir butter in heavy small saucepan over medium heat until nutty brown and milk solids are dark brown, 6 to 7 minutes. Carefully pour browned butter into small bowl and cool slightly.
- Combine egg whites, sugar, five-spice powder, and salt in medium bowl; whisk until mixture is foamy, about 1 minute. Add warm browned butter, leaving dark brown milk solids behind in bowl; whisk until blended. Whisk in vanilla. Add flour and whisk until blended and smooth.
- Drop batter by scant tablespoonfuls onto prepared baking sheets, spacing 4 inches apart (about 4 per sheet). Using small offset spatula, spread each to 5-inch round (batter will be spread very thin). Sprinkle generous 1/4 teaspoon finely chopped walnuts over each.
- Bake tuiles, 1 sheet at a time, until evenly golden all over, about 11 minutes. Working quickly and using wide metal spatula, carefully lift each tuile from sheet and immediately drape over custard cup and press to mold to cup, making cookie bowls. Cool until tuiles are set. Carefully remove tuiles from cups and place on rack to cool completely. Repeat procedure with batter and walnuts on cool baking sheets, making total of 12 cookie bowls (to allow for any breakage). For additional cookies, if desired, drop remaining batter onto baking sheets by teaspoonfuls, spacing 2 inches apart, and bake until evenly golden. Transfer to rack and cool. DO AHEAD: Cookie bowls and cookies can be made 2 days ahead. Store airtight at room temperature.
- *A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.
TUILE BOWLS
Make these crispy bowl-shaped cookies to serve our Cherry Sherbet. The tuile batter can be made a day in advance. Refrigerate it in an airtight container until you're ready to bake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees; with rack in middle. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium until fluffy, 2 to 3 minutes. Mix in egg whites, 1 at a time. Mix in flour, salt, and vanilla.
- Line a baking sheet with a Silpat baking mat or parchment paper. Spoon 2 tablespoons batter onto the baking mat. Using an offset spatula, spread batter into a 7-inch circle, with the edges slightly thicker than the center. Repeat, making a second circle on the mat.
- Bake, rotating sheet halfway through, until edges of cookies turn golden, about 9 minutes. Using a small spatula, immediately transfer 1 cookie to a small bowl (about 5 1/2 inches in diameter and 3 inches deep). Gently mold the warm cookie to the shape of the bowl, pressing bottom down to flatten. Let stand in bowl 30 seconds; remove. Repeat with remaining cookie. If cookies become too cool to shape, return them to oven for 20 seconds. Repeat, baking remaining batter and forming into bowls. If using just 1 baking sheet, let it cool before spreading the next batch of batter onto it.
GINGER-PEAR SORBET IN SPICED BROWN BUTTER AND WALNUT TUILE CUPS
Provided by Abigail Johnson Dodge
Categories Liqueur Food Processor Ice Cream Machine Ginger Dessert Christmas Low Fat High Fiber Frozen Dessert Pear Walnut Winter Christmas Eve Butter Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Combine 3 cups water, sugar, ginger, and lemon peel in large skillet. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to mediumlow. Add pears to skillet; place parchment paper round atop pears, then cover with lid and simmer until pears are tender when pierced with small sharp knife, 10 to 15 minutes. Remove skillet from heat; uncover and cool pears completely in poaching liquid in skillet. Transfer mixture to bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- Remove lemon peel strips and 3 ginger slices from poaching liquid and discard. Using slotted spoon, transfer pears and remaining ginger slices to food processor. Add pinch of salt and process until smooth. Transfer pear puree to large measuring cup; add 1 1/2 cups poaching liquid (reserve remaining poaching liquid). Stir pear eau-de-vie into pear mixture. Transfer pear mixture to ice cream maker and process according to manufacturer's instructions. Transfer pear sorbet to freezer container. Cover and freeze until firm. DO AHEAD: Sorbet can be made up to 3 days ahead. Keep frozen.
- Boil remaining poaching liquid in small saucepan until syrup is reduced to 1/2 cup, about 8 minutes. Carefully strain pear syrup into small bowl and cool. DO AHEAD Syrup can be made 3 days ahead. Cover and refrigerate. Place 2 small scoops or 1 large scoop of sorbet in each of 10 Spiced Brown Butter and Walnut Tuile Cups. Spoon small amount of pear syrup over each. Garnish with raspberries and serve.
WEST AFRICAN PEANUT STEW
Peanuts are the star of this hearty plant-based stew that's inspired by the cuisine of West Africa. Featuring superfoods like sweet potatoes, collard greens, and millet, it uses the humble peanut two different ways: peanut butter to thicken the brothy base, and roasted and chopped, to provide a crunchy contrast to the tender vegetables.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium-high until shimmering. Add onion, garlic, ginger, and pepper flakes; season with salt and pepper. Cook, stirring occasionally, until golden in places, about 5 minutes. Stir in tomato paste; cook 1 minute more.
- Add collard greens, sweet potato, peanut butter, and broth. Bring to a boil, stirring until peanut butter dissolves into broth. Reduce heat to low, and simmer, stirring occasionally, until sweet potatoes are tender but still hold their shape, 18 to 20 minutes. Serve stew topped with millet, peanuts, cilantro, and lime wedges.
More about "tuile cups recipes"
TUILES RECIPE - TALES FROM THE KITCHEN SHED
From talesfromthekitchenshed.com
Ratings 66Calories 33 per servingCategory Biscuits, Dessert, Sweet Treat
- Add egg whites to a large bowl and whisk a little before adding the sugar and whisking until frothy.
- Stir in the flour and vanilla extract or spice and then add the melted butter. Mix to a smooth batter.
SPICED BROWN BUTTER AND WALNUT TUILE CUPS RECIPE | BON APPéTIT
From bonappetit.com
Servings 12Author Abigail Johnson Dodge
TUILES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (6)Total Time 1 hr 35 minsServings 20Calories 80 per serving
CHOCOLATE-FILLED TUILE COOKIES | HUNGRY HAPPENINGS
From hungryhappenings.com
TUILE RECIPE (TUILE COOKIES, ICE CREAM BOWL/BASKETS)
From pastryandbeyond.com
WHITE CHOCOLATE-GRAND MARNIER MOUSSE IN CHOCOLATE-PISTACHIO …
From grouprecipes.com
CRUNCHY CORAL TUILE RECIPE - FOODIEJUNK
From foodiejunk.com
ORANGE TUILES (LACE COOKIES) - HOWTOMAKEEASYCOOKIES.COM
From howtomakeeasycookies.com
ALMOND TUILE CUPS WITH RASPBERRY SORBET | EMERILS.COM
From emerils.com
TUILES - PASTRY CHEF ONLINE
From pastrychefonline.com
LOVING CUPS | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
PARMESAN TUILE RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
IT'S TUILE TIME! - SAVING ROOM FOR DESSERT
From savingdessert.com
BASIC TUILES RECIPE - LOS ANGELES TIMES
From latimes.com
CHOCOLATE DIPPED TUILES - PREPPY KITCHEN
From preppykitchen.com
BASIC BAKING SERIES: TUILES - BAKERS ROYALE
From bakersroyale.com
CONCORD GRAPE ICE CREAM IN TUILE CUPS - RECIPE - YOUTUBE
From youtube.com
MARTHA BAKES: TUILES RECIPES | PBS FOOD
From pbs.org
HOW TO MAKE CLASSIC TUILES: FRENCH TUILES RECIPE - MASTERCLASS
From masterclass.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