Cranberry and Pistachio Panna Cotta

Cranberry and Pistachio Panna Cotta

Servings

 6

Active time:

15 minutes

Ready In:

6 hours and 30 minutes

Good For:

Dessert

Inroduction

About this Recipe

I don’t know about you, but I always end up with extra cranberry sauce after Thanksgiving and this is the perfect way to use it up.  I usually make my own but this recipe would work with canned as well.  I used my fancy glasses because I don’t get many chances and it really makes a beautiful presentation but ramakins or any small bowls would work. 

Ingredients

  •  1 cup jellied style cranberry sauce
  • 1 tbsp powdered gelatin
  • 1 cup milk
  • 2 vanilla beans or 1 teaspoon vanilla extract
  • 1/2 cup pistachio nuts (split evenly)
  • 1 tbsp powdered gelatin
  • 3 cups whipping cream
  • 1/3 cup honey
  • pinch of salt

To get started warm the cranberry sauce in the microwave for 30-60 seconds until it is pourable and divide equally in 6 dessert glasses. If you have a chunky style sauce like the Cranberry Blueberry recipe below, blend it with a blender or stick blender and run it through a sieve to get a smooth consistency.  You an angle the glasses or just put a nice layer on the bottom.  Place in the refrigerator while you make the panna cotta.

Step by Step Instructions

Step 1

Sprinkle the gelatin over the milk in the measuring cup and let it stand 3 to 5 minutes.

Step 2

Pour milk and gelatin into a heavy saucepan and the split vanilla pods and 1/2 of the pistachio nuts.  Stir over medium heat about 5 minutes until the gelatin dissolves.  Don’t let the milk boil. Turn off the heat and let the vanilla beans and pistachio nuts steep in the warm milk for about 10 minutes.

Step 3

Add the cream, honey and salt. Turn the heat on medium and stir 5 to 7 minutes until the mixture is warm but not boiling. Remove from the heat and strain out the vanilla beans and nuts.

Step 4

Remove from the heat and cool for about 15 minutes. Pour into the glasses. Cool slightly. Refrigerate until set, at least 6 hours.  Garnish with cranberries (sugared by dipping in simple syrup then sugar) and the remaining nuts.

Chocolate Mousse Fraisier

Chocolate Mousse Fraisier

It’s been quite a while since I’ve added anything here.  As with most everyone now, I have been able to spend more time baking although I have had to be careful because there is also a lack of eaters.   I’ve been used to making huge batches to take to work and even though perfectly willing, husband and I alone shouldn’t try to keep up.  I most often see pictures of something that looks really good and can’t resist. Plus . . . chocolate!  It was delicious and really pretty.  It did take some time so you need to plan ahead, but isn’t difficult. 

I basically followed this recipe from King Arthur Flour https://www.kingarthurflour.com/recipes/gesines-chocolate-and-strawberry-cream-puff-cake-recipe but I was a little lazy and skipped the cream puffs.  I recommend the recipe as it was pretty easy to follow and I will definitely make it again, maybe with raspberries.  I suppose that would make it not a Fraisier but I’ve never been one to follow a recipe exactly.

I was surprised that the cake recipe had no eggs and wasn’t sure what to expect but it came out very moist and chocolaty. I’m going to remember that if I ever run out of eggs and want to make a cake.  It made more mousse than would fit in the pan but we were able to overcome that calamity with a couple of spoons.

salernos@simplycooking101.com

Italian Caprese Sliders – Top 5 in LA Times Battle of the Burgers

Italian Caprese Sliders – Top 5 in LA Times Battle of the Burgers

Italian Caprese Sliders

Ok I admit it, I lied. It is #NationalHamburgerDay and it’s been years now so I’m reposting this one. I’m also making them for the holiday.

I know everyone is probably tired of these, but in honor of their being chosen in the Top 5 by the LA Times Battle of the Burgers, I’m reposting them (for the last time I promise).  I’ve made a new batch because I really didn’t like the pictures in the old posts.

When I was growing up my father was a true grill man – charcoal only and whatever he was making, there was one beer to splash on the food and one for him!  I on the other hand, love my gas grill (and I think dad has one now too) mostly because I’m lazy and don’t want to mess with the charcoal.  Of course, dad would probably not been caught making “wimpy” sliders and I am generally prone to enormous burgers stuffed with cheese but as I mentioned in a previous recipe for the Bacon Sliders, my husband brought home a “slider” pan which I determined wasn’t worth much, but I did like the sliders so here’s another variation.  If you have the time, it is well worth it to make fresh rolls from either your own or the frozen dough.

Italian Caprese Sliders Printable Recipe

Ingredients:

1 1/2      lb            ground beef

1             lb            hot Italian sausage

1             tsp          dried Italian seasoning

1             med       onion finely chopped

1                            bell pepper finely chopped

3                            cloves minced garlic

18                          (White Dinner Rolls freshly baked – your recipe or frozen dough best)

8             oz           fresh Mozzarella cheese sliced 1/4 inch thick

4             large      Roma tomatoes sliced in 1/4 in thick slices

36          large         fresh basil leaves stems removed

freshly ground black pepper

3             Tbs         extra virgin olive oil

3             Tbs         balsamic vinegar

Freshly baked rolls
Garlic, Onion, peppers and fresh herbs
Ready to mix
Mix gently

1             Gently but thoroughly mix together the ground beef and ground Italian sausage (removing from the casings if any), along with the Italian spices, chopped onion, chopped Bell pepper and 2 cloves of minced garlic.

Flatten
Use spatula to measure squares
Use spatula to measure squares
Cut squares
Cut entire pan into squares

2             Press the mixture into a jelly roll pan using a rolling pin to make a flat even layer.  Cut the meat into 2″ squares.

3             Grill 2-3 minutes on each side or until cooked through to a temperature of at least 160.

4             If not fresh from the oven, wrap the rolls in foil and warm on the top rack of the grill while the burgers are cooking on their second side.

5             When the burgers are done, place a slice of mozzarella on each burger and tent with foil while preparing the buns.

6             Whisk together olive oil, balsamic and remaining 1 clove minced garlic

7             Place the burger with cheese on the bottom of the bun, add a slice of tomato and two good-sized basil leaves and drizzle each burger with 1/2 teaspoon of the balsamic/olive oil dressing.

Italian Caprese Sliders

Cranberry Cookie Bars – Finalist at Food52.com

Cranberry Cookie Bars – Finalist at Food52.com

cranberrybars

Cranberry Cookie Bars


I’m very exited to announce that my recipe for Cranberry Cookie Bars is a finalist in this weeks Food52.com recipe contest.  The theme was how to use up those after Thanksgiving leftovers.  Please use this link to vote for it.  I promise there will be no nasty campaign debates or unrealistic promises, just lots of great recipes at one of my favorite sites. Thanks everyone!
https://food52.com/contests/432-your-best-recipe-with-thanksgiving-leftovers
Here’s a repeat of my original post:  Cranberry Cookie Bars: what to do with that leftover cranberry sauce

Wedding Cake

Wedding Cake

IMG_6092
I know I’ve not posted forever but here’s my latest: a wedding cake for a co-worker.  I was happy with how it turned out and glad I was able to get it to the reception without any tragic incidents!