2 oz Butter 2 oz Caster sugar 2 oz Glace’ cherries finely chopped 3 oz Hazelnuts; finely chopped 1 oz Mixed peel; finely chopped 2 ts Lemon juice 4 oz Chocolate (half plain & half white) Melt the butter in a saucepan, then add the sugar and bring to the boil, stirring all the time. [...]
50 Cotton balls, plain OR Cotton wool, 3 by 6 feet 2 lb Bittersweet chocolate 1/2 c Liqueur, any favorite [optional] If starting from cotton wool, divide it into about 50 pieces, making sure they are well formed, round, and the rough edges have been worked back into the mass to make a smooth surface. [...]
1/2 c Boiling water 1/2 c Unsweetened cocoa powder 2/3 c Buttermilk 1 2/3 c All-purpose flour 1 ts Baking soda 1/2 ts Baking powder 1/4 ts Salt 1/2 c Butter, softened (1 stick) 1 1/3 c Granulated sugar 3 Eggs 1 ts Vanilla RASPBERRY FILLING: 1/2 c Granulated sugar 1/4 c Water 1 c [...]
1 3/4 c Sugar 3 1/2 c Whole unblanched almonds 7 oz Semisweet chocolate 2 ts Cinnamon 1/2 ts Ground clove 4 lg Egg whites 1 tb Kirsch (optional) COMBINE THE SUGAR and almonds in the food processor and pulse to grind finely. Be careful that the mixture does not become warm. Cut the chocolate [...]
4 Large Ripe Peaches 8 Large Squa Fine Dark Chocolate 2 Tablespoons Brandy, Amaretto Or Kirsch Double Cream — To Serve Halve the peaches, pull out the stones carefully and place a square of chocolate in the hollow of each peach half. Put the peaches in a baking dish, spoon over a little of the [...]
4 tb (1/2 stick) unsalted butter 8 oz White chocolate; finely chop 1 c Shredded sweetened coconut; divided 1 Large egg yolk; at room temperature 2 tb Coconut liqueur or light rum 1/2 ts Vanilla extract Melt the butter in a heatproof bowl over very hot, not simmering, water. Add the white chocolate and melt, [...]
2 c Sugar 2 Squares unsweetened chocolate 2/3 c Evaporated milk 1/8 ts Salt 1 ts Vanilla 2 tb Butter or butter substitute 1/4 c Honey Dissolve sugar in milk and honey. Add grated chocolate, butter, and salt. Stir until well blended. Cover until boiling point is reached. Boil to soft ball stage (234 – [...]
12 oz White chocolate, coarse chop 1/3 c Whipping cream 2 tb Orange liquer 1 ts Grated orange zest 1 1/4 c Confectioner’s sugar 1. Melt white chocolate with whipping cream in heavy, medium saucepan over low heat, stirring constantly. Whisk in liquer and zest until blended. Pour into pie pan. Refrigerate until mixture is [...]
1 lb Angelica 1 lb Granulated sugar The most important thing about candying angelica is to choose stalks that are young and tender. In other words, angelica is only worth candying in April or May when the shoots are new and softly coloured. Trim the young shoots into 3-4 inch lengths, put them into a [...]
5 c Sugar 1 c Coffee Rich or Half & Half 1 c Cream (no sub!) 4 tb Margarine or butter 1/2 ts Cream of Tartar Combine butter, sugar, Coffee Rich, cream & Cream Of Tartar in a heavy saucepan. Stir until sugar is well moistened. Place on high heat. Bring to boil then cover [...]