Posts tagged Egg Yolk
Macadamia truffles: Truffles de macadamia
Nov 27th
When I spoke with Erika Maza, Patricia Garibay and Magaly Dominguez, founders of El Vivero Macadamia, this was one of the first sweets they planned for production at the cooperative. It helps to keep a bag of ice nearby when forming truffles, touching your hands to it from time to time to keep hands cool and chocolate from becoming soft.
Ingredients
6 ounces semi sweet chocolate, roughly chopped3 ounces butter, at room temperature, cubed1 egg yolk1 tablespoon light corn syrup8 unsalted macadamias, halvedsifted cocoa powder for coating the truffles
Place the chocolate in the top of a double boiler over simmering water and stir until melted. (A stainless steel bowl placed over a pot will work, too. The important thing is that the water does not touch the bowl.)
When melted, remove the chocolate from the heat and stir in the butter until incorporated. Stir in the egg yolk and corn syrup until all ingredients are combined well.
Cover the bowl of chocolate mixture with plastic wrap and refrigerate for 1 ½ hours.
Cover a baking sheet or tray with waxed or parchment paper. Remove the chocolate from the refrigerator. Using your palms, form 16 balls of chocolate, pressing a macadamia half into the center of each.
Roll the chocolate balls in the cocoa powder, gently tapping off excess, placing each on the waxed paper as it is finished.
Store truffles in an airtight container in a cool, dry place. Makes 16 truffles.
Mexican huazontle tart with pasilla chile: Tarta de huazontle con chile pasilla
Aug 14th
Fresh huazontle with dried pasilla chiles
© Daniel Wheeler, 2010
This is referred to as a tart in Mexico, although, having two crusts, it is more like a pie made with tart dough. It makes a good lunch or light supper, with a soup or salad. The recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella De’Angeli and Giorgio D’Angeli.
Ingredients For the dough:
3 cups plus 2 tablespoons flour1 teaspoon salt2 ½ sticks cold butter, cut into ½ inch chunks2/3 cup ice water
Mix the flour and salt. Add the butter and cut it in with a pastry blender, or pulse in a food processor, until the butter is the size of small peas.
Add the ice water and mix just until a dough forms. Do not overmix.
Divide the dough into 2 balls, flatten into discs, and wrap each in plastic wrap. Refrigerate for 1-2 hours.
For the tart:
3 cups huazontle bud clusters (the tops, with stems and leaves removed)4 ounces pasilla chiles, seeds removed, soaked in hot water until soft2 garlic cloves, chopped¼ cup mild olive oil½ cup chopped onionsalt and pepper to taste6 ounces sliced queso fresco, or use fresh mozzarella (not regular)1 egg yolk, lightly beaten
Cook the huazontles in boiling water until tender. Drain and set aside.
In a blender, puree the chiles with the garlic and just enough of the chile soaking water to move the blades. The puree should be thick.
In a large skillet, heat the oil, add the onion and sauté until soft. Add the chile puree and continue cooking over low heat for 10 minutes, stirring frequently. Add the cooked huazontles and salt and pepper to taste. Cook for another 5 minutes. Remove from heat and allow to cool.
Roll out one of the dough discs on a floured surface and place it in a 9 inch pie pan.
Fill with ½ of the huazontle mixture. Place the sliced cheese on it, and add the remaining huazontle mixture. Roll out the second dough disc and cover the tart, pressing the edges together.
Brush the surface of the dough with the egg yolk and prick it in a few places with a fork.
Let the tart rest in the refrigerator for 1 hour. Bake at 350°F for 20-30 minutes or until golden brown. Serve hot. Makes 6 main dish size wedges.
Link to source article
Mexico’s Aztec spinach is healthy, fresh and local: Can you say huazontle?
