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Recipes
Frozen Cappucino
By LoriCaputo
In a blender, blend all the ingredients until smooth but still thick
- 1 cup espresso, at room temperature
- 2 cups ice cubes
- ¼ cup half and half or whole milk
- 3 tbs. superfine sugar, or to taste
- ¼ tsp. cinnamon
- ¼ cup Kahula or other coffee-flavoured liquor
- Cinnamon
Calamari Fritti
By LoriCaputo
Rinse the squid under cool water and pat dry with paper towels
- 1 pound whole squid, cleaned
- 1 cup milk
- 1 large egg
- 6 fresh basil leaves, chopped
- Canola oil, for frying
- 2 cups all-purpose flour
- 2 teaspoons paprika
- Sea salt and freshly ground black pepper
- Lemon wedges, for serving
- Smoked jalapeno aioli, for dipping, recipe follows
- Tomato-basil sauce, for dipping, recipe follows
Piped Spritz Cookies
By LoriCaputo
Cream the shortening, butter, salt, vanilla, and sugar until the mixture is light and fluffy
- 320 grams shortening
- 330 grams butter, cut into pieces
- Pinch salt
- 2 tbs. vanilla
- Lemon zest
- 400 grams icing sugar
- 300 grams whole eggs
- 150 grams milk
- 500 grams pastry flour
- 500 grams bread flour
- 500 grams raspberry jam
- 500 grams coating chocolate
Ganache
By LoriCaputo
Different flavourings such as liquors and extracts can be added to ganache
- 8 oz. semi sweet chocolate, cut into pieces
- ¾ cup whipping cream
- 2 tbs. butter
- 1 tbs. cognac or brandy
Salisbury Steak
By LoriCaputo
Preheat oven to 150 degrees
- 2 lb. ground beef
- 2 tbs. breadcrumbs
- 1 egg
- 1 tbs. chopped parsley
- ½ tsp. chili powder
- 2 tbs. oil
- 4 onions, thinly sliced
- 2 tbs. tomato paste
- 2 cups beef stock, heated
- 1 ½ tbsp. cornstarch
- 3 tbs. cold water
- Salt and pepper
Blitz Torte with Raspberries
By LoriCaputo
Preheat the oven to 350°F; lightly grease two 8 or 9-inch round cake pans
- Cake
- 1/2 cup (3 1/4 ounces) vegetable shortening
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1/4 teaspoon salt
- 4 egg yolks, beaten light
- 1 teaspoon vanilla
- 3 tablespoons (1 1/2 ounces) milk
- 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- Topping
- 4 egg whites
- 3/4 cup (5 1/4 ounces) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- 1/2 cup (1 1/2 ounces) sliced blanched almonds
- Filling
- 1 cup (8 ounces) whipping cream
- 2 tablespoons (1/2 ounce) confectioners' sugar
- 1 to 1 1/2 cups raspberries, fresh or, if frozen, thawed and drained
McCalls Buttercream Icing
By LoriCaputo
Beat the egg whites. Place the sugar and water in a pan and bring to a rolling boil, heat to 240/116 degrees
- 450 grams sugar
- 150 grams water
- 150 grams egg whites, at room temperature
- 500 grams butter, chilled and cut into 1 x 1 pieces
- 300 grams shortening
- Vanilla, to taste
Chelsea Buns
By LoriCaputo
Stir the 1 tsp. sugar into the warm water to dissolve
- 1/2 ½ tsp. sugar
- 1/2 ½ cup warm water
- 1 tbs. dry yeast
- 1 egg
- 1/4 ¼ cup milk
- 3 tbs. sugar
- 3/4 ¾ tsp. salt
- 2 1/2 - 3 2 ½ - 3 cups flour
- 1/4 ¼ cup butter, melted
- 1/2 ½ cup toasted walnuts, finely chopped
- 1/4 ¼ cup brown sugar
- 1/2 ½ cup brown sugar
- Finely grated peel of ½ an orange and ½ a lemon
- 1/3 cup raisins
- 1/2 ½ tsp. cinnamon
- 1/4 ¼ tsp. nutmeg
- 1 tbs. softened butter
- 1/4 ¼ cup butter
- 3 tbs. Corn syrup
- 1/4 ¼ cup dried cranberries
Orange Icecape
By LoriCaputo
Mix all the ingredients together in a blender
- 3 cups crushed ice
- 1 cup water
- 2/3 cup orange juice
- 1/2 cup half and half cream
- 3 tbs. honey
Brown Sugar Macadamia Nut Cake
By LoriCaputo
Preheat an oven to 350°F
- For the topping:
- 2⁄3 cup all-purpose flour
- 1⁄3 cup granulated sugar
- 1 tsp. ground cinnamon
- 1⁄2 tsp. ground ginger
- 6 Tbs. (3/4 stick) cold unsalted butter, cut into
- small pieces
- For the cake:
- 1 cup unsalted macadamia nuts
- 1 cup all-purpose flour
- 1⁄2 cup cake flour
- 1⁄2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 1⁄2 tsp. baking powder
- 1 tsp. baking soda
- 1⁄4 tsp. salt
- 1 cup sour cream
- 2 eggs
- 1⁄2 cup macadamia nut oil or canola oil
- 1 1⁄2 tsp. vanilla extract