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Recipes
Mocha Cookies
By davidgoodman
1. In a metal bowl set over a saucepan of simmering water melt the unsweetened chocolate, 1 1/2 cups of the chocola...
- 4 oz. unsweetened chocolate, chopped
- 3 c. semisweet chocolate chips
- 1 stick (1/2 c.) unsalted butter, cut into bits
- 1/2 c. all-purpose flour
- 1/2 tsp. double-acting baking powder
- 1/2 tsp. salt
- 4 large eggs at room temperature
- 1 1/2 c. sugar
- 1 1/2 tbsp. instant espresso powder
- 2 tsp. vanilla
The Best Pumpkin Pie
By davidgoodman
preheat oven to 450 degrees
- 1 cup sugar
- 1 teaspoon cinnamon
- dash nutmeg
- pinch salt
- 1 can good quality pumpkin
- 2 eggs, beaten
- 1 1/2 teaspoon vanilla
- 1 cup half and half
- 9 " pâte brisée or good quality pie crust
Saffron Shortbread
By davidgoodman
1. Set a rack over a saucepan of boiling water, put the saffron in a saucer on the rack and let the saffron steam f...
- 1/4 tsp. saffron threads
- 2 c. all-purpose flour
- 1 tsp. double-acting baking powder
- 1/4 tsp. salt
- 2/3 c. sugar
- 2 sticks (1 c.) cold unsalted butter, cut into bits
- 1 tsp. orange flower water if desired
Saffron And Golden Raisin Brioche
By davidgoodman
1. Set a rack over a saucepan of boiling water, put the saffron in a saucer on the rack, and let the saffron steam ...
- 1/2 tsp. saffron threads
- 1 tbsp. active dry yeast
- 1/4 c. plus a pinch of sugar
- 3 c. all-purpose flour
- 1 1/2 tsp. salt
- 4 large eggs
- 2 1/2 sticks (1 1/4 c.) unsalted butter, cut into small pieces and softened
- 1/3 c. golden raisins, soaked in hot water for 30 minutes and drained
Plum Jam
By davidgoodman
Put the plums and water in a large, noncorossive saucepan
- 21/2 Lbs. Plums, peeled, pitted & halved
- 11/2 Cups Water
- 4 Cups Granulated sugar
Lemon Thins
By davidgoodman
1. In a bowl with an electric mixer cream the butter with the brown sugar and the zest until the mixture is light a...
- 1 stick (1/2 c.) unsalted butter, softened
- 2/3 c. firmly packed light brown sugar
- 1 1/2 tbsp. freshly grated lemon zest
- 1 large egg yolk
- 1/4 c. fresh lemon juice
- 1/4 tsp. vanilla
- 1/4 tsp. salt
- 3/4 c. all-purpose flour
Baked Butternut Squash Soup
By davidgoodman
From an old clipping my mother gave me
- 2 butternut squash (about 1 lb each), seeded and cut into 1" cubes
- 2 carrots, peeled and cut into 1/2" pieces
- 1 medium onion, peeled and finely chopped
- 3 cups of chicken broth, homemade or low sodium
- 2 t honey
- 1/8 t each mace, ground ginger, cinnamon, allspice
- 1/4 t salt
- 1/4 t fresh ground pepper
- 4 sprigs flat leaf (Italian) parsley, chopped
Chocolate Velvet
By davidgoodman
This is the recipe for the "famous Four Seasons Chocolate Cake" given to me by my mother
- The roulade:
- Butter for pan
- Flour for sprinkling
- 3 whole eggs
- 1 yolk
- 1/4 c. sugar
- 4 1/2 tsp. cornstarch, sifted
- grated rind of 1/4 lemon
- Praline paste:
- 1/3 c. unblanched almonds
- 2/3 c. unblanched hazelnuts
- 1/2 c. superfine sugar
- 4 drops lemon juice
- light vegetable oil
- Filling:
- 4 tbsp. (1/2 of a 1/4 lb. stick) of unsalted butter
- 1 lb. good quality semisweet chocolate
- 1 tsp. instant decaffeinated coffee
- 3 tsp. dark Myers rum
- 3 tsp. kirschwasser
- 3 tsp. crème de cacao
- 2 eggs, separated
- 1/3 c. confectioner’s sugar
- 1/4 c. praline paste
- 3/4 c. heavy sweet cream whipped.
- The chocolate glaze:
- 8 oz. semisweet chocolate
- 4 tbsp. hot water
Evelyn Sharpe’s French Chocolate Cake
By davidgoodman
1. Preheat oven to 425 degrees
- 1 1/2 lb. Maillard’s Eagle sweet chocolate
- 1 1/2 tbsp. water
- 1 1/2 tbsp. flour
- 1 1/2 tbsp. sugar
- 15 tbsp. soft butter
- 6 eggs, separated
- sweetened whipped cream
Buttery Brown-Sugar Crust
By davidgoodman
In large bowl combine flour, sugar, salt and nutmeg
- 2 c. all-purpose flour
- 2 tbsp. granulated (dry) brown sugar, not moist-pack
- 1/4 tsp. salt
- 1/4 tsp. freshly grated nutmeg
- 3/4 c. butter or margarine, chilled, cut into 1-inch pieces yolk of 1 large egg
- 4 to 5 tbsp. ice-cold water