We have a few that are good, but my DH is always looking for more! It's his favorite and he loves making it! Also, if you have any tips for him, I know he would love to get them. I think he just likes the little torch! LOL! Thanks!

By Sheriann on Friday, January 4, 2002 - 11:38 pm:

Thanks to you, Eve, for that wonderful cake recipe! I worked as asst. chef for a few years at a local country club, and this recipe was a best seller.

Caramel Glazed Raspberry Creme Brulee

Heat almost to a simmer:
2 cups heavy cream

In medium bowl, stir just until blended:
8 large egg yolks
1/2 cup sugar

Gradually stir in cream. Strain through a fine mesh sieve into a bowl, or large measuring cup. Stir in 1/4 to 1/2 tsp vanilla.

Place in the bottom of six 6oz ramekins 4-5 fresh raspberries, or 2 teaspoons raspberry jam.

Fill the ramekins and place in a water bath. Set the pan in the oven, and set oven temp. at 250. Bake until the custard is still slightly quivery in the center, 1 to 1 1/12 hours.

Remove from water, let cool to room temp. Cover with plastic wrap and refridgerate 8 hours to two days. Blot any excess moisture off the top before caramelizing.

Caramel Glaze:

This is my favorite, because it is a candylike glaze, and it can handle a day in the fridge without getting soft.

Place a bowl filled with cold water near the stove. Measure into a small, heavy saucepan:

1/2 C sugar

Drizzle over the top 1/4 C water

Over med. heat, without stirring, swirl the pan until a clear syrup forms. The syrup needs to clarify before it boils, so keep a close eye on it. Once it does, increase the heat to high, and bring the syrup to a rolling boil over high heat, cover the pan tightly and let boil two minutes. Then uncover and cook until the syrup begins to darken. Swirl the pan until the syrup is amber. Dip the bottom of the pan in cold water to stop cooking, and spoon a TBS over the caramel over the custards, tilting to cover. If the caramel stats getting too dark, dip again in cold water. If it starts getting thick before you are done, reheat over low heat.

Refridgerate about an hour (or more, up to 8), then dust with granulated sugar, and let DH loose with his blowtorch! It will soften the caramel a little, but this is just an exquisite dessert, and well worth the effort, especially if you're giving a La-De-Da dinner party!

Speaking of La-De-Da, I have the best recipe for chicken salad stuffed cream puffs (hor doerve size) and even if that sounds strange, they are so excellent. I used to make 80 to 100 at a time for ladie's luncheons, bridal showers, etc., and I'd be happy to share, if anyone is interested. They are so easy!

Thanks again for the cake - I finished off tonight what the boys didn't!

Sheri

By Eve on Saturday, January 5, 2002 - 03:30 pm:

Thanks Sheri! This sounds so good. Fogret La-de-da! I want him to make this for me! LOL! He'll be so happy to have a new recipe to try! He also is going to attempt fondue! I'll let you know!

Also, I would love the chicken salad hord. recipe. It sounds good. I just got a new one from a friend that is SO good. She puts dill and scallions in with the mayo. So good! I love dill!

By Clmcdan on Saturday, January 5, 2002 - 10:01 pm:

Hi! You girls are making me drewl. Sheri, I would the chix salad creme puff! I LOVE chicken salad and this sounds really good.

By Sheriann on Sunday, January 6, 2002 - 03:14 pm:

Okay, here it is!

Chicken Salad Stuffed Cream Puffs

You will need a pastry bag with a large tip and a small one, or two heavy duty ziplock bags with a corner cut off to size.

Prepare the chicken salad first:

4-5 skinless, boneless chicken breast halves, trimmed of fat and tendons

1 packet ranch dressing mix (or dill dip mix for you, Eve!)

Paprika and white pepper to taste (optional)

Place the chicken in a nonstick pan, sprinkle evenly with seasonings, and bake at 350 for 20-30 minutes. Let cool.

Meanwhile, combine two stalks celery, 1/2 small sweet onion, and 1/4 t. minced garlic in food processor, process til almost smooth. Cut chicken into chunks, add to food processor in handfuls alternately with Tablespoons of mayonaise or Miracle Whip until moistened (you don't want it too wet). Chill.

Choux Paste (puff pastry)

Preheat oven to 400

Measure 1 cup sifted flour, set aside

combine in large saucepan:

1/2 C water
1/2 C whole milk
1 stick unsalted butter, cut in small pieces (use real butter! Today you don't care about cholesterol!)
1/2 t salt

Bring to a full boil over med. heat. Add the flour all at once, and stir vigorously until the mixture pulls away from the sides of the pan. Continue to cook and stir about one minute. Transfer to bowl and let cool about 5 min., stirring occasionally.

Add 4 large eggs, one at a time (you can use an electric mixer set on low), making sure the dough is smooth between eggs. Beat until the dough is smooth and shiny.

This stuff is easier to handle a little warm so as soon as it's comfortable to the touch, load up your pastry bag (or ziplock) with the large tip. If using a ziplock, snip off about a half an inch off
the corner.

Pipe the paste onto an ungreased baking sheet, about the size of a half dollar, and about an inch or so high (believe it or not these WILL rise!), about 2 inches apart. You may have to use two sheets. You should have 25 to 30 (you got more, you got less, who cares? Have a little fun with it!).

Okay, you want to bake at 400 for 15 min., then reduce oven temp. to 350. Bake another 10-15 min., until golden brown and firm to the ouch (I just typed ouch, and I'm leaving it there! Don't burn yourself touching!).

Turn off the oven, turn the little guys on their sides and poke a small hole in the bottom of each, let dry in the oven for 10 min. Remove to a rack, let cool.

The Fun Part!

Fit your pastry bag with a fairly small tip (or your ziplock with a smaller cut), fill with your chicken salad, and use the hole you poked to fill the puffs. Watch out, I've been known to get carried away and explode them!

Little tip - it is way easier to fill them if you lay the bag on the counter, and with one hand hold the puff, and the other, just press on the bag. Otherwise, it's almost a two-person operation. Also, the bags are much easier to fill if you prop them in a 2 C measure.

Girls, I know this recipe sounds a little complicated, but once you've done it once, you'll swear you've done it a thousand times. And your family will be SO impressed!

(((Hugs))), Sheri

By Eve on Sunday, January 6, 2002 - 06:40 pm:

I've never heard of choux paste! Will I find this at the grocery? What department? LOL! Thanks. This recipe looks so good! I think if my DH can make creme brule, surely I can try this! LOL! Thanks for posting this. I love a recipe that wows people!