Lan

makes about 24 teaspoon-sized truffles

3 cups sweetened, shredded coconut

1/2 cup powdered sugar

1/2 cup sweetened condensed milk

1/4 cup coconut oil, melted

1 1/2-2 cups milk chocolate chips, melted

In a large bowl, combined coconut and sugar and mix to combine. Add in milk and coconut oil, mix constantly until a gooey coconut filling results. I used my hands to mix too! Roll between the palm of your hands into teaspoon-sized (or a little larger) balls and place on a parchment-lined baking sheet. Freeze for 15 minutes, then remove from freeze and roll again between your palms to smooth any coconut edges. Freeze for 10-15 minutes more. While freezing, melt chocolate chips in a double boiled or microwave. Remove coconut balls from freezer and immediately dip.

Refrigerate until ready to serve – at least 15 minutes.

Cách làm:

2 bộ xương gà cỡ 6 lbs + 2 củ hành tây & lóng gừng

Nồi nước có muối để tẩy xương

Nồi nước ninh chờ sôi

Xương gà mới cho vào nồi nước tẩy vừa sôi

Khoảng 4-5 phút nước tẩy lắng xuống (bớt đục)

Mang xương xả lại nước lạnh để ráo

Hành tây & gừng cho vào lò nướng @ 450F

Hành bóc vỏ và thái 4 như thế này
Nồi xương gà đang hầm nước

* Lúc này,đang hạ lửa còn medium low, để khoảng 2 giờ sau là sẽ bắt đầu giai trình ninh phở gà được rồi.Chúc các bạn thành công.
Phần nấu chính của phở gà:
* Sau khoảng 1.5-2 giờ nước gà đã ninh xong, chúng ta sửa soạn các phần nầy:


Hai con gà đi bộ, rửa sạch lại (nhớ lóc bỏ túi dầu trên cái phao câu nhá, để bớt hôi mùi khắm của nó)

Hành hương & hương liệu chờ nướng

ành hương & hoa liệu vào giỏ riêng để cho vào nồi nước gà
* nêm nồi nước gà với khoảng 5 tbsp muối, 3 tbsp đường phèn và 1 tbsp bột ngọt

Cho hai con gà vào, tiếp tục ninh ở medium low thêm cỡ 45 phút

Nồi nước lèo vẫn còn tương đối trong

Hai con gà luộc xong (chặt miếng cũng được nhưng tránh sự kiện có thể bị hóc xương, xé phay sẽ hạp hơn)

Chén nước phở gà chưa trang điểm, tương đối trong

Nguyên Liệu:
2 miếng lườn gà nạc
2 củ sả bằm nhuyển chia 2 phần
1 ít gừng bằm nhuyển
1 muỗng cà ri bột
2 muỗng nước mắm
1/2 muỗng đường
1 ít muối và bột ngọt

3 củ hành hương, bằm nhuyển chia 2 phần
2-3 tép tỏi, bằm nhuyển chia 2 phần
2-3 trái ớt (hay ớt bột). Ớt tươi bằm nhuyễn, nhiều ít tuỳ thích
1 ít đậu phộng rang giã nhỏ
1 rau diếp, ít cọng ngò, rau quế

Cách Làm:
Thịt gà thái miếng nhỏ (1x2cm) ướp cà ri, nước mắm, đường, muối và bột ngọt, 1/2 ( hành hương, tỏi bằm, sả, ớt, gừng )...để khoảng 30' cho ngấm.

Ướp gia vị
Ướp với sả

Bắt chảo lên bếp, cho vào chừng 2 muỗng canh dầu ăn, sau đó bỏ 1/2 sả, ớt, hành, tỏi bằm còn lại vào xào cho thơm. Bỏ thịt gà vào xào nhanh tay khoảng 3-4 phút, cho đến khi thịt vưà chín tới, cho thịt ra dĩa.
Xào

Xếp Salad hoặc lettuce vào dĩa theo hình hoa (cuống lá vào tâm) xong cho thịt xào lên trên, trang trí với đậu phộng, ngò và lá quế ...

Món này có thể ăn với cơm, bún ...và một hai chai bia, hoặc rượu vang...cũng thú vị lắm ...

Điều cần biết là đừng nêm quá mặn sẽ khó ăn, cũng đừng cho quá nhiều đường sẽ nhanh cháy, thịt nên sắt miếng mỏng để xào thật nhanh không bị khô, có người cho ít dầu hào vào sẽ tạo cho gà xào sền sệt để ăn với bún ...các tay nhậu thì thích dùng khô ... Chúc quí vị thành công với một bửa gà xào thật thú v

ngredients:

Dough:
2 packages regular or quick active dry yeast (4½ tsp)
½ cup warm water (105°F to 115°F)
1¼ cups buttermilk, well shaken
2 eggs, at room temperature
5½ to 6 cups bread flour or all-purpose flour (I ended up using 6½ cups of all-purpose flour)
½ cup (113.5g) butter or margarine, softened
½ cup sugar (I used raw cane sugar)
2 tsp baking powder
2 tsp salt

Filling:
10.5 oz (300g) cream cheese, softened
16 oz (450g) almond paste, crumbled
13 oz (370g) jar of apricot preserves mixed with 2 T. lemon juice (I used ‘Bonne Maman’)

Egg wash and Almond garnish:
1 egg whisked with 1 T. milk
Up to 1 cup sliced almonds

Glaze:
½ cup powdered sugar beaten with 2 tsp. milk and little splash of vanilla

Directions:

1. Dissolve yeast in warm water in large bowl and let it stand 5 minutes. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2½ cups of the flour. With the whisk attachment, beat on low speed for 30 seconds, stopping to scrape the bowl a couple of times. Then beat on medium speed 2 minutes, scraping the bowl occasionally. Stir in remaining flour with a wooden spoon (I added 4 cups all-purpose here, but try 3-3.5 first to see how it works for you). Switch to the dough attachment and knead about 5-10 minutes until smooth and elastic. The dough should be soft and slightly sticky.

2. Turn dough onto well-floured surface and divide into 3 equal parts. I weighed mine to be sure they were even. Roll each part into a rectangle, 15x9 inches. Place them on greased cookie sheets. (These instructions are for 3 cakes, but I cut 2 of those in half and made 4 smaller cakes to freeze and bake one at a time when I need it.)

3. With the paddle attachment, beat the cream cheese with the almond paste until well mixed. Spread ⅓ of the cream cheese mixture in a strip about 2½ inches wide lengthwise down center of the rectangle. Spread ⅓ of the apricot preserves over the cream cheese mixture. Make cuts in the dough at ½-inch intervals on both 15-inch sides almost to filling. First fold the ends in and then fold the strips over the filling, overlapping and crossing in center. You can leave the cake like it is, or it can be carefully stretched into a shape, such as a candy cane or heart, if desired.

4. At this point, you can either allow the cakes to rise or you can refrigerate or freeze them. To refrigerate, cover loosely with plastic wrap. The dough will rise in the fridge. You can keep it there for 1-2 days before baking. When ready to bake, allow it to come to room temperature first and to rise more if necessary. Here’s how I froze my small cakes: Take an empty cereal box and flatten it, then cover it in foil. Place two sheets of plastic wrap over it so that they hang over the edges. Place two small sized cakes next to each other on it and pull the plastic wrap over to cover them tightly. Put another piece of plastic wrap over the top and tuck it under the edges of the cakes. Carefully cover the whole thing in foil again. Place it directly in the freezer, not allowing the cakes to rise. They can probably be frozen for up to 3 months if covered properly. When you want to bake one, pull it out of the freezer and place it on a greased baking sheet. Cover it loosely with plastic wrap and a tea towel. It can sit on the counter or in the fridge while it defrosts. After it’s defrosted, allow it to come to room temperature and then rise in a warm place until doubled in size. To let the cakes rise, remove the plastic wrap and towel, turn the oven up to 450°F (230°C) for one minute and then turn it off. Now you have a warm, draft free place to let the cakes rise. It will take about 1 hour. Dough is ready if indentation remains when touched.

5. Heat oven to 375°F. Brush dough with egg wash and sprinkle sliced almonds over the top. Bake 20 to 25 minutes or until golden brown. Drizzle Glaze over warm coffee cakes. Cakes are best when served the day they are baked. That is why freezing extra cakes is a good option. Store any leftovers covered in plastic wrap or in an air tight container at room temperature for up to a day.

Note: The filling, while delicious, is more almondy than cream cheesy. If you prefer a stronger cream cheese flavor, you could make a cream cheese glaze instead. Beat 3 oz (85g) cream cheese with 3 T. powdered sugar. Then add in about 2 T. milk and ¼ tsp vanilla. Adjusting ingredients as needed to find your desired consistency.

Here are a few pictures for a visualization of how to put it together:

Filling layered on and the strips are cut. (It's best to do this on the cookie sheet, but I don't have a big one). Keep the extra dough covered in plastic while you work so they don't dry out.
The strips are folded over.

Finished baking and golden brown!
Use a serrated knife to cut slices. It's delicious still warm or at room temperature!
Here's a picture of my smaller cakes for freezing. You could serve at least 5 with one of these "small" cakes :-)

nd here's how I wrapped them to go into the freezer. When freezing baked goods, I always use plastic and then foil, even if I have a storage container to put them in (which I clearly didn't this time). I used a flattened cereal box covered in foil...gotta work with what you've got! So, first tightly wrapped in plastic...

Pistachio and Strawberry Mousse Cake

Pistachio joconde:

* 2 whole eggs
* 75 g almond powder
* 75 g confectioners' sugar
* 30 g pistachio paste
* 20 g flour
* 70 g egg whites
* 20 g granulated sugar
* 15 g melted butter

* Preheat the oven to 400 F
* Combine the eggs, almond powder, confectioners' sugar, and pistachio paste in a mixer bowl.
* Beat the mixture for about 10 minutes until it's thick
* In another bowl, beat the egg whites and granulated sugar until it forms a soft peak, set aside.
* Sift the flour into the almond mixture and fold well.
* Add a little bit of the meringue to the almond mixture, fold lightly.
* Add the melted butter, fold.
* Finally, add the rest of the meringue in two addition and fold carefully until it is well-combined
* Divide the batter into two 8" square pan, it'll be thin
* Bake the cake for about 10 minutes or until the top is slightly brown

Red Berry Jelly

* 50 g strawberry puree
* 50 g raspberry puree
* 75 g sugar (adjust depending on the sweetness of the fruit)
* 1 tsp. gelatin (bloomed with 1 Tbs. water)

* Combine the two red berry puree and sugar in a small saucepan and bring it to a gentle boil
* Melt the gelatin in a microwave for a few seconds, then add it into the puree.

Let cool slightly and pour into 8" square cake ring that has been lined with plastic wrap (for easier removal

Pistachio Bavarian Cream:

* 2 egg yolks
* 30 g sugar
* 20 g pistachio paste
* 80 g milk
* 1/8 vanilla bean seeds (or used vanilla pods)
* 3/4 tsp. gelatin powder (bloomed with about 1 Tbs. of water)
* 90 g heavy cream

* Bring the milk and the vanilla bean to a gentle simmer in a small saucepan.
* Meanwhile, whisk the yolk, sugar, and pistachio paste until thick and pale
* When the milk is ready, temper the yolk mixture by pouring a little of the milk into the yolk, mix well.
* Add the rest of the milk in a steady stream while whisking it.
* Pour the mixture back in a saucepan and put it back on the stove under low heat
* Bring the mixture to about 82 C, stirring constantly (or until the mixture coats the back of a spoon)
* Melt the gelatin in a microwave for a few seconds (5-10 seconds), then add it into the milk mixture
* Run it through a strainer to remove lumps, if any
* Let cool to room temperature (use icebath to speed up the process)
* In the meantime, whip the heavy cream until soft peak.
* When the milk is no longer warm, fold the two together.
* Pour the mixture on top of the frozen red berry jelly (still in a cake ring), and put it back in the freezer


Strawberry Mousse

* 325 g strawberry puree
* 130 g sugar (adjust depending on the sweetness of the strawberry)
* 1.75 tsp. gelatin (bloomed with approximately 2 Tbs. of water)
* 240 g heavy cream
* 25 g granulated sugar

* Bring the strawberry puree and the sugar to a boil
* Melt the gelatin in a microwave, and add it to the hot puree
* Remove from heat and let cool (use icebath to speed up the process)
* Meanwhile, whip the cream and the sugar until it forms a soft peak.
* When the strawberry puree is no longer warm, fold the puree with the cream
* Use immediately

To Assemble:

Grand Marnier/Kirsch/Framboise eau-de-vie/any alcohol of your choice (fruit flavored is preferred)
8” square cake ring with 1.75”-2” high

* Put one layer of pistachio joconde in the bottom of an 8” square cake ring
* Moistened with enough alcohol (you can also mix the alcohol with simple syrup if you want). Don’t over-soak it as you don’t want the cake to taste like alcohol
* Spread a thin layer of strawberry mousse on top of the joconde, then put the frozen pistachio cream/red berry jelly on top with the pistachio cream on top.
* Spread another thin layer of strawberry mousse on top
* Layer the other pistachio joconde, brush with alcohol
* Pour the remaining strawberry mousse, and level the top with a metal spatula
* Put the whole thing (with the cake ring intact) in a freezer and leave it overnight
* When it’s completely frozen, warm the cake ring either with a blow dryer or a torch and remove the ring from the cake
* With a hot knife, cut the cake into rectangles, wiping the knife before another cut.
* Decorate

Decoration:

* Red berry jelly
* Pink heart macaron
* Halved pistachio pieces
* Fresh strawberry