Chocolate and Vanilla
Gale Gand, Lisa Weiss
Language: English
Pages: 144
ISBN: 0307238520
Format: PDF / Kindle (mobi) / ePub
Love Vanilla?
Award-winning pastry chef and Food Network star Gale Gand considers vanilla the lingerie of baking: It’s an invisible essential, the thing you put on before anything else; but when given the spotlight, it’s every bit as sexy and alluring as chocolate–vanilla fans would say even more so. In this flip/cookbook, Gand offers tips on working with both vanilla beans and vanilla extract, revealing which is best for what, and includes a helpful substitution guide. And then it’s on to the good stuff: recipes for irresistible sweets that showcase vanilla’s beguiling flavor. With one section devoted to desserts using whole vanilla beans–think Vanilla Raspberry Rice Pudding with Lemon-Vanilla Caramel and Late-Night Vanilla Flan–and another focusing on extract–such as Vanilla-Blueberry Crumb Cake and Boston Cream Cupcakes–these are recipes that are anything but plain vanilla.
Love Chocolate?
Say the word chocolate and a chocoholic’s face lights up with visions of utterly satisfying, rich pleasures. In this fun flip/cookbook, award-winning pastry chef and Food Network star Gale Gand shares her favorite ways to indulge family and friends–and yourself.
Gand offers tips on buying and working with chocolate, including demystifying those ever-confusing cacao percentages, before getting down to business with more than thirty luscious, tempting recipes. Organized by type of chocolate–dark, semi-sweet, milk, and white–they run the gamut from simple treats such as Chocolate-Praline Cake in a Jar and Creamy Dreamy Walnut Fudge to impress-the-guests desserts that include Mexican Hot Chocolate Fondue and Chocolate-Almond Upside-Down Cake. Accompanied by amusing anecdotes, helpful make-ahead notes, and clear, uncomplicated techniques, Gand’s creations are as much fun to make as they are to eat.
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I love going into the dining room and asking guests to let me choose desserts for their table. I begin by asking them if they’re chocolate people or custard people (custard being just a code word for vanilla). Without question, the chocolate people make up a very vocal and emphatic majority—“Bring on the five-course chocolate collection!”—and I’m always happy to oblige. As a pastry chef, I’ve always known that understanding the history of and working with chocolate is like acquiring a
spreadable, about 1 hour. If it seems too thin, stir in some powdered sugar.** Remove the cupcakes from the tins. Spread the frosting on the tops of the cupcakes.*** heart throbs with marshmallow filling heart throbs with marshmallow filling MAKES ABOUT 12 INDIVIDUAL CAKES, DEPENDING ON THE SIZE OF YOUR COOKIE CUTTER I love it when I have an opportunity to make treats for my son’s class parties. One year for Valentine’s Day I was particularly inspired. I made these small sandwiches
easy chocolate and vanilla doughs, which get rolled into spiraled logs for these slice-and-bake refrigerator cookies, you can have delicious homemade treats ready at a moment’s notice. To make the cookies even fancier, roll the whole log in coarse sugar before you put them in the refrigerator to chill. After baking, the outside edge of the cookies will be jewel-like with sugar crystals. do-aheads *The logs can be kept in the refrigerator for up to 2 days or in the freezer for up to 1 month.
about 1 minute. Blend the cornstarch with the reserved cherry juice and then stir it into the port and cherries. (If you used fresh cherries, remove some of the reduction, let it cool, and then mix it with the cornstarch.) Reduce the heat to low and cook just until the mixture has thickened, about 2 minutes. Remove from the heat and let cool a little.* Serve warm over scoops of vanilla ice cream. frozen poppy-seed mousse with vanilla-poached stone fruit frozen poppy-seed mousse with
spots you missed the first time. Set the pan aside. Preheat the oven to 350°F. Bring the milk and remaining 8 tablespoons of butter just to a boil in a medium saucepan. Set aside. In an electric mixer fitted with the whisk attachment, whip the eggs on medium-high speed until light and very fluffy, 5 to 7 minutes. Reduce the speed to medium and stir in 2 cups of the sugar, the vanilla and lemon extracts, and lemon zest. On low speed, gradually mix in the flour. Pour in the hot milk mixture,
