Giulianas Restaurant & Food Recipes

Archive for the ‘Dessert’ Category

Ingredients

* 3 / 4 pound carrots, cut into 2 inch pieces
* 2 / 3 cup finely ground graham cracker crumbs
* 2 / 3 cup gingersnap cookie crumbs
* 2 / 3 cup ground pecans
* 1 / 3 cup white sugar
* 4 tablespoons unsalted butter, softened
* 1 / 2 cup packed brown sugar
* 1 tablespoon lemon juice
* 1 teaspoon orange enthusiasm
* 1 teaspoon crumbled fresh ginger root
* 1 / 4 teaspoon ground cinnamon
* 1 / 4 teaspoon ground mace
* 1 / 4 teaspoon ground allspice
* 2 (8 ounce) cream cheese packages, diced and softened
* 4 eggs
* 1 / 4 cup cut pecans

Preparation

1. 4 cups water Bring to a boil, and cook carrots until very supply approximately 45 minutes. drain cooked carrots. return them to a moderate heat for a minute or so to cook off excess moisture.
2. Preheat oven to 400 degrees F (205 degrees c). In a bowl, combine graham cracker crumbs, the gingersnap crumbs, 2 / 3 cup connected to ground nuts, and sugar, take it. work in butter until mixture is crumbly. should tap off the bottom and sides of a smeared with butter 9 inch springform pan. Bake the crust for 7 minutes. lower oven to 350 degrees F (175 degrees c).
3. Transfer carrots to food processor and puree for 30 seconds. scrape down the side, and puree again until completely smooth. add brown sugar, anime, lemon juice, enthusiasm, orange, cinnamon, mace and allspice to the processor, and puree for 30 seconds. scrape down the sides, and repeat. position allowing the mixture to cool.
4. Add cream cheese to the cooled carrot mixture and puree for 1 minute, scraping down the sides every 20 seconds. paste in eggs, one at a time. beat the rain in the crust, and sprinkle with remaining 1 / 4 cup chopped walnuts.
5. The thing baked for approximately 50 minutes, the cake tester come out clean. let cool. cover loosely and refrigerate at least 4 hours before serving.

Whirly Pops

While creativity is highly valued in the bakery, there is a golden rule that must be respected at all costs: using the exact measurements of ingredients. Only then will it be possible gozemos expected flavor without causing harmful consequences for our stomachs and our guests.

Good “confectioners” We know that an extra amount of sugar can ruin one of the greatest pleasures in life: to eat desserts. Hence, instead of opting for the more staid we bow to those in the fresh leaves us wanting to ask for repetition without fear of reaching the boredom.

In addition to this subtle effect sweet, the texture of the dough is essential to enjoyment slowly but surely. The best example I can give (and also makes me more “salivating” at the moment) is known as chiffon cake. Its light weight and precise combination of ingredients make it one of my favorite desserts, especially if made with chocolate.

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Valentine’s Day is coming and there’s nothing more romantic than preparing our gift when we love, especially when it comes to classic chocolates that we love the girls and, occasionally, even them.

There are plenty of recipes to make, some easier than others, but all ideal for this date. However, I want to leave with a very simple recipe I was taught at home: a chocolate truffle filled with Oreo cookie, you can give to your boyfriend on this special day.

Ingredients:

* 1 package of Oreo cookies (Classic)
* 1 package cream cheese
* 1 bar of dark chocolate (coverage)
* 1 white chocolate bar coverage
* 1 tablespoon butter
* 20 pirotines for chocolate (the color you choose)

Preparation:

Grind the biscuits by hand until the crumbs are uniform (you can use a round stone for this), then put in a container the contents of the package.

In a glass bowl, beat cream cheese you left previously tempered to be able to handle it with ease.

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Fleshy pulp and sweet, the mango is a tasty fruit with high antioxidant properties thanks to its high content of vitamin A. Try this delicious dessert, perfect end to an intense flavor food.

We need:
* 3 ripe mangoes.
* 2 cups skim lache.
* 1 cinnamon stick.
* 1 / 2 cup sugar.
* 2 eggs.
* 1 / 3 cup almond paste.
* Strawberries for garnish.
* Mint leaves.

Place pulp in a food processor and puree then pass through a sieve. Reserve.

In a saucepan place the milk and cinnamon and bring to a boil. Remove from heat and let resting. After 10 minutes, withdraw the cinnamon. Add sugar and bring new heat until sugar dissolves.

In a bowl put the eggs and beat lightly so the whites and yolks are blended. Continue beating while adding a little hot milk. Incorporate the egg with some milk to the rest of the hot milk while still beating. We have been preparing to fire again until it thickens. Remove from heat and mix with the mango puree and almond paste.

We deal in cups and refrigerate for several hours, until set. Serve fillets adorned with strawberries and mint leaves

Love the pastries? A recipe that can hone your skills in this area is the delicious cheesecake, a sophisticated dessert, sweet and relatively difficult because it requires time and attention to achieve the ideal texture.

And since we are in summer, what better way to prepare a delicious passion fruit cheesecake to surprise your guests or your family. It is also an excellent choice as a birthday cake or simply as a gift for any occasion.

Like any haute cuisine dessert, this requires three essential processes: preparing the base, prepare the stuffing and finish decorating.

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Ingredients
* Apples 1kg
* butter 30grs
* 1 cup brandy
* 1 ltr milk
* Custard powder 1 package

Preparation
Cut apples into quarters and peeled and cooked in butter. Add the cognac to evaporate. Heat the milk and add the custard powder. Place apples in pan and then caramel custard. Cool and unmold.
Custard Apples

Ingredients 1kg apples brandy 1 cup butter 30grs 1 ltr milk 1 package pudding powder Preparation Cut the apples into quarters and peeled and cooked in butter. Add the cognac to evaporate. Heat the milk and add the custard powder. Place apples in pan and then caramel custard. Cool and unmold.

Ingredients for lemon muffins:
* 1 ½ lemon
* 1 / 4 cup sugar
2 tablespoons butter or melted butter
* 1 cup flour
* 1 / 4 teaspoon baking soda
* 1 pinch salt
* 1 egg
* 1 / 2 cup milk
* 1 / 2 cup water

Preparation of lemon muffins step by step:
1. First of all we need to put heat oven to 160 º
2. Then grate the peel of lemons
3. Place them in a pan with sugar water
4. Make a syrup smooth finish when the dissolved sugar Put the butter and zest of lemons
5. If you want you can put a few drops of lemon juice to the muffins have more flavor
6. In each muffin pan place a cube of lemon with a pinch of sugar
7. In a saucepan, add the dry ingredients such as flour and baking
8. These are mixed in with eggs, milk and lemon syrup preparation
9. Mix until dough is
10. Place dough in the muffin, above the cube lemon we had put into the base
11. Fill a 3 / 4 parts molds
12. Bake in preheated oven and raising the temperature to 180 º
13. Bake for 15 to 20 minutes or until the spikes and the stick comes out clean
14. Eat chilled lemon muffins with a tuft of whipped cream