Tag: dessert

Best 5 Red Velvet Recipes for Valentine’s Day

by in Holidays, Recipes, February 13th, 2013

Red Velvet CheesecakeJust like flowers and perhaps a glass or two of champagne, chocolate on Valentine’s Day is a must. This year, however, instead of resorting to store-bought candies, try making simple red velvet desserts for you and your special someone to enjoy together. Boasting a subtle cocoa taste instead of an overpowering punch of chocolate flavor, red velvet treats pair naturally with smooth cream cheese frosting, and their distinct crimson color just can’t be beat when it comes to a red-themed holiday like Valentine’s. We’ve rounded up Food Network’s top-five red velvet recipes below to help you prepare easy-to-love favorites that will have your sweetie swooning in no time.

5. Red Velvet Swirl Brownies — Before baking Sunny’s brownies, gently run a knife tip through the decadent layers of red velvet batter and sweetened cream cheese to achieve an attractive swirled topping.

4. Red Velvet-Cherry Cake Roll — The secret to executing this can-do cake is rolling it while it’s still supple and warm. After it’s cooled, unroll it and stuff with an almond-laced cream cheese frosting before gently rerolling the cake and serving.

Get the top three recipes

Geoffrey Zakarian’s Valentine’s Day Souffle

by in Food Network Chef, Holidays, February 12th, 2013

Geoffrey ZakarianInstead of fighting the crowds of couples at hot spot restaurants on Valentine’s Day, treat your sweetie to an extra-special dinner and dessert at home on Thursday. Food Network’s one-stop Valentine’s Day destination has everything you need to plan a savory meal for two, while Chopped judge and Iron Chef Geoffrey Zakarian has the ultimate confection for an unforgettable supper — a showstopping dessert that’s by far more impressive looking than it is difficult to prepare, even for the most novice bakers among us.

FN Dish caught up with Geoffrey during a live cooking demonstration at the Borgata Hotel Casino & Spa in Atlantic City, N.J., and he shared his tried-and-true Flourless Raspberry Souffle recipe from his cookbook, Town/Country: 150 Recipes for Life Around the Table. He’s the first to admit that most people are “freaked out by souffles,” but he promises that there’s no reason to be. A master of souffles himself, Geoffrey first began making them in his earliest days as a chef at New York City’s Le Cirque restaurant. “That was my first job in the kitchen,” he told us. “I was a souffle chef.” There he’d prepare nearly 150 souffles every day, and he quickly picked up “all the tricks of the trade.”

Whether you’ve dabbled in from-scratch souffles before or are new to making them, Geoffrey explains that there are a few must-know secrets to pulling off this dessert successfully. Check out his top-five tips for baking up light, fluffy souffles every time, then read on to find his can-do recipe.

Geoffrey’s souffle tips and recipe

4th-Quarter Desserts — Football Fare

by in Recipes, January 26th, 2013

Pull Apart Touchdown CupcakesCome the fourth quarter of the big game, when the last bit of meat has been chewed off the chicken wings, the bowl of chips is dotted with just measly crumbs and nothing is left of the tray of sliders, only one thing remains: your sweet tooth. After a long afternoon of deliciously salty, savory snacking, it’s about time you dig into a game-day dessert to take off the sweet edge, right? Curb that craving at last by shifting the focus from hearty meats and cool dips to must-try baked treats and chilly ice cream sundaes with these must-try recipes from Food Network Kitchens, Alton, Paula and Giada.

Perhaps the ultimate game-day dessert, Food Network Kitchens’ Pull Apart Touchdown Cupcakes (pictured above) bring the football field to life with an edible landscape complete with end zones, a 50-yard line, a miniature football and rival players that is impressively realistic. To create, start with a batch of two dozen chocolate chip-studded cupcakes, then when they’ve cooled, get to work on setting the scene. If you’re baking with little ones, let them help you decorate these light, fluffy cupcakes with creamy peanut butter frosting, a blanket of grass-colored sprinkles, white-icing yard lines and colorful gummy “players.” You can get as creative as you’d like with the assembly, but remember, even if your final product looks more like an oblong hockey rink than a rectangular football field, this easy-to-eat dessert will still be satisfyingly sweet and a sure-fire win with your party guests.

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Pumpkin Pie Creme Brulee — Most Popular Pin of the Week

by in Community, November 11th, 2012

Pumpkin Pie Creme BruleePumpkin season is a short one so make the most of it with this week’s Most Popular Pin of the Week: Pumpkin Pie Creme Brulee. Guy’s twist on the classic dessert includes grated nutmeg, cinnamon and ground ginger, which caramelize nicely on top once heated with a torch.

For more seasonal recipe inspiration, visit Food Network’s Let’s Get: Seasonal Menu board on Pinterest.

Get the recipe: Food Network Magazine‘s Pumpkin Pie Creme Brulee

Skillet Brownies — The Weekender

by in Entertaining, Recipes, November 2nd, 2012

Skillet BrowniesOn Sunday night, a day before Hurricane Sandy devastated much of the mid-Atlantic, my husband and I had some friends over for dinner. We went back and forth, debating whether it was a good idea to encourage people to come out in what we were told was going to be ever-worsening weather.

After a brief consultation with the weather oracles and our invite list, we pushed on with our little gathering. I made two pots of soup. Friends brought bread, cheese, meatballs and wine. We sat around our living room for hours, munching our way through nearly all the food and appreciating the feeling of being part of a community.

When all that was left were empty bowls, a few crumbs and a cheese rind or two, I brought out dessert. Often, when faced with the challenge of choosing a dessert to serve to guests, I flounder. I waffle between making some ridiculously complicated confection that ends up tasting good but looking terrible or I choke entirely and dash out for cookies and ice cream.

Before you start baking, read these tips

What’s Hot in Desserts: Ice Cream

by in Events, News, October 18th, 2012

ice cream sweet event nycwffWhen you think of desserts, cookies, cakes, cupcakes and brownies usually come to mind first. But at Sandra Lee’s recent Sweet! event at the New York City Wine & Food Festival, the real star of the show was ice cream. Whether it was sandwiched between bites of doughnut, paired with a cupcake or eaten on its own, no two dishes were alike.

Diana Hardeman of MilkMade Ice Cream offered up scrumptious cranberry chocolate chip ice cream. Handcrafted with big hunks of both cranberry and chocolate, this homage to fall wasn’t your average pint.

Taking a more classic approach with an unexpected twist, Le Bernadin’s Chocolate Pink Peppercorn Ice Cream Sandwiches contained just the right kick of spice to bring out the subtle flavor of the chocolate sandwich base.

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Best 5 Cheesecake Recipes

by in Recipes, August 23rd, 2012

sour cream cheesecake
With a silky-smooth center and buttery, crumbly crust, cheesecake is a go-to dessert that’s a perennial favorite and lends itself to so many flavors, mix-ins and toppings. Filled with classic and new flavors, our top five cheesecake recipes below are simple to prepare and range from cakes to cookies.

5. Honey Ricotta Cheesecake – Instead of a traditional crust, Giada uses a classic Italian cookie, the biscotti, as the base. A mixture of clover honey and orange zest sweetens the cake, adding sweet and flowery notes to the ricotta-cream cheese mixture.

4. Sour Cream Cheesecake – Made with tangy sour cream, this simple recipe (pictured above) is a top cheesecake pick. To cut a clean slice, Alton suggests placing your knife into a hot water bath and wiping it dry each time you make a pass through the cake.

Get the top three cheesecake recipes

Peach Crisp With Maple Cream Sauce — Most Popular Pin of the Week

by in Community, August 19th, 2012

peach crisp with maple cream sauce
The classic summer fruit crisp: Fruit is sprinkled with a streusel-like mixture of butter, sugar, flour and often oatmeal or nuts that have been rubbed together (or pulsed in a food processor). They boast a tender fruit center and are quick to prepare, like this week’s Most Popular Pin of the Week: Ree Drummond’s Peach Crisp With Maple Cream Sauce. Ree adds a hint of maple syrup to her easy peach crisp for an unexpected flavor twist.

For more recipes that are sure to kick-start your morning off right, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.

Get the recipe: Peach Crisp With Maple Cream Sauce

Baking 101

by in How-to, June 20th, 2012

baking 101
I was classically trained at the Culinary Institute of America. The school prides itself on providing all its students the tools they need to succeed in the food industry. The most important tool I’ll pass along is “mise en place.” This is a French phrase used by chefs that translates to “everything in place.”

Baking 101 is, simply put, baking mise en place.

Baking can seem daunting to novices. I understand it seems very technical and can also be confusing. I will dispel many myths with these simple steps.

Before buying any ingredients for a recipe, read the entire recipe from start to finish. Look closely at all the ingredients. If for example, a recipe calls for room-temperature butter and eggs, make sure you pull them out of the fridge far enough in advance (at least one hour).

Preheating the oven is very important and should always be done before measuring out the ingredients.

Have a timer set and ready to go and more

That’s the Spirit: Using Liquor in Sweets

by in How-to, June 6th, 2012

plum upside down cake
I’m a bourbon girl, straight up. Neat or on the rocks, it doesn’t matter just as long as the vanilla, oak, caramel and spice notes work their magic. It’s pure craftsmanship at its best and only gets better with age.

But I’m also a pastry chef and one who loves to have fun exploring new flavor combinations. To limit a fine spirit to the bar alone would be criminal; at least, that’s what I think. Incorporating liquors into desserts reveals a whole new horizon of possibilities.

I love a good Manhattan. I also love the fact that bourbon works so well with chocolate, toasted nuts, peaches and even candied bacon. Two other spirits that round out my top three favorites when I bake are rum and Campari. Dark rum works well with tropical fruit and is a favorite of mine to use at our restaurant in Grand Cayman. Since there are so many great rums, taste a couple and use the one you like best. And Campari is a tad bitter, but it adds great balance to a dessert.

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