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Recipes
Caramel-dark chocolate truffles with fleur de sel
By Patricia_Scarpin
Place 224g (8oz) chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to to...
- 560 g (20oz) bittersweet or semisweet chocolate, finely chopped, divided – I used 51% cocoa solids
- 1/3 cup (67g) sugar
- 2 tablespoons water
- 2/3 cup whipping cream
- 1/4 teaspoon fleur de sel
- 1/2 cup (45g) unsweetened cocoa powder
- additional fleur de sel
Cinnamon apple cake
By Patricia_Scarpin
Preheat the oven to 200ºC/392ºF; grease and line a 20x30cm rectangular cake pan
- 185 g unsalted butter, room temperature
- 1 1/4 cups (250g) sugar
- 1 1/2 teaspoons vanilla extract
- 3 eggs
- 2 cups (280g) all purpose flour
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup (60ml) milk
- 1 1/2 Gala apples, cored, in thin slices - don’t peel them
- 1/3 cup jam of your liking, slightly melted if necessary - you may want to use one that matches the fruit color*
Pistachio and orange blossom water madeleines
By Patricia_Scarpin
Preheat the oven to 220ºC/428ºF; melt all the butter over a low heat, then leave to cool
- 1 large egg
- 40 g caster sugar
- pinch of salt
- 25 g unsalted pistachios
- 2 tablespoons of pure icing sugar
- 50 g unsalted butter + 1 tablespoon for greasing pan
- 45 g all purpose flour
- 1 tablespoon orange blossom water
- icing sugar for dusting
Tyler and Agdah's meatballs
By Patricia_Scarpin
Heat 3 tablespoons oil in an ovenproof skillet over medium heat
- olive oil
- 1 onion, chopped
- 2 garlic cloves, smashed*
- 2 tablespoons roughly chopped fresh parsley leaves
- a handful of basil, chopped
- 1 cup (240ml) milk
- 2 very thick slices firm white bread, crusts removed – I used whole wheat bread
- 1 kg ground beef
- 1 large egg
- 1 cup freshly grated parmesan
- salt and freshly ground black pepper
- 200 g mozzarella cheese, cut into chunks – I used the yellow mozzarella we have here, made from cow’s milk and used as pizza topping
Brown sugar and cinnamon meringues with praline cream
By Patricia_Scarpin
Preheat the oven to 140ºC/285ºF
- Meringues:
- 4 large egg whites, at room temperature
- 100 g light brown sugar, sifted
- 1/2 teaspoon ground cinnamon
- icing sugar, for dusting
- Praline cream:
- 50 g blanched, slivered almonds
- 50 g granulated sugar
- 300 ml double cream
Cardamom coffee rolls
By Patricia_Scarpin
To make the sponge: scald the milk in a small saucepan over medium heat – you’ll see steam rising from the surf...
- Sponge:
- 1 cup (240ml) whole milk
- 1 1/2 cups (210g) unbleached all-purpose flour
- 1 package (2 1/4 teaspoons) active or dry yeast
- Dough:
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 4 tablespoons (1/2 stick – 56g) unsalted butter, very soft
- 1 teaspoon ground cardamom, preferably freshly ground
- 1/2 teaspoon salt
- 1 1/4 cups (175g) unbleached all purpose flour, plus more if needed
- Topping:
- 1/4 cup sliced or slivered almonds, chopped into small pieces – I preferred not to chop them
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cardamom, preferably freshly ground
- 1 large egg yolk, beaten with 1 teaspoon water, for egg wash
Chocolate lace cookies
By Patricia_Scarpin
In a saucepan over low heat, melt the chocolate and butter
- 100 g dark chocolate, coarsely chopped
- 80 g butter, cubed
- 220 g caster sugar
- 1 egg, beaten lightly
- 150 g all purpose flour sifted with 1/4 teaspoon baking soda
- 2 tablespoons cocoa powder, sifted
- 40 g icing sugar, sifted
Aunt Mary Dillon's praline cookies
By Patricia_Scarpin
Start with the cookies: preheat the oven to 180ºC/350ºF; line two large baking sheets with baking paper
- Cookies:
- 1 2/3 cups (234g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons (113g/1 stick) unsalted butter, room temperature
- 1 1/2 cups (262g) light brown sugar, firmly packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- Praline icing:
- 1 cup (175g) light brown sugar, packed
- 1/2 cup (120ml) heavy cream, plus more if necessary
- 1 cup (140g) sifted confectioners' sugar
- 1 cup (about 100g) pecan halves, toasted and broken into large pieces
Little hazelnut tartlets with caramel fudge icing
By Patricia_Scarpin
Butter and flour 4 12cm-diameter fluted tart pans*; set aside
- Caramel fudge icing:
- 100 g cold butter, coarsely chopped
- 1 vanilla bean, scraped seeds only
- 3 egg whites
- 180 g pure icing sugar, sieved
- 70 g hazelnut meal
- 50 g plain flour
- finely grated zest of 1 orange
- crème fraîche, to serve
- 330 g light brown sugar
- 100 ml pouring cream
- 1 tablespoon light corn syrup
- 20 g butter, room temperature
Orange-Spice Glazed Cookies
By Patricia_Scarpin
A rich butter flavor, a heady scent of spices, and a tangy, slightly sweet glaze
- COOKIES:
- 1 1/4 cups unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cream of tartar
- 3 cups all-purpose flour
- Finely grated zest of 1 orange
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly ground nutmeg
- Pinch of salt
- GLAZE:
- 1 cup confectioners' sugar, sifted
- a splash vanilla
- 2 tablespoons orange juice