Check out the line up of fantastic events sponsored by The Redlands Conservancy and supporters of The Parties for the Necklace!
http://www.inlandempire.us/things-to-do/redlands-conservancy-necklace-party/
Or visit RedlandsConservancy.org for more information.
Showing posts with label Redlands Conservancy Events. Show all posts
Showing posts with label Redlands Conservancy Events. Show all posts
Friday, April 22, 2011
Sunday, December 12, 2010
As Demonstrated during Redlands Conservancy Party for all Parties for the Necklace
Three Brother’s Eggs Crème Brulee
This recipe is traditional in preparation and flavor. I prefer crème brulee this way, with no added flavors or additional ingredients. Recently I served crème brulee using this recipe at a Redlands Conservancy fundraiser. As usual, it was well received.
I suggest local, farm fresh eggs from Three Brother’s Eggs Farm. You can purchase these wonderful food-safe eggs on Saturday mornings at Grove School Farmer’s Market.
To caramelize the sugar on top of the crème brulee, purchase an ‘industrial strength’ torch from Home Depot or Lowes. Don’t bother buying the smaller versions available at cooking supply stores, I find they aren’t made as well and take much more time and effort to use.
Ingredients
2 cups heavy cream
½ tsp vanilla extract
8 large eggs ½ cup sugar
extra sugar for caramelized topping
Preheat oven to 275F.
Begin by heating heavy cream on stovetop until simmering, hot but not boiling. Watch cream closely to avoid scorching the milk. Separate the eggs from yolks in two separate bowls. Add the sugar to egg yolks and whisk until smooth. The kitchen-aid stand up mixture, with a whisk attachment, works well for this step.
Pour about 1/3 of hot cream into bowl with yolks, whisk very gently. Be sure to add hot cream slowly to yolks, this is temper the yolks so they don’t over cook. Slowly pour the remaining cream and whisk the mixture gently again while being careful not to create many air bubbles. Strain the mixture. Add vanilla extract. Pour into individual ramekins, place ramekins in water bath. Use a casserole dish or roasting pan to create water bath. Pour boiling water in roasting pan to reach about halfway on the sides of each ramekin.
Place ramekins in water bath in preheated oven, bake for approximately ½ hour. When crème brulee is done, each should jiggle a bit like jello. Allow to cool for several hours, store uncovered in refrigerator after cooled.
As the final step, just before serving, spread an even layer of sugar over the top of each crème brulee. Use torch to brown sugar.
This recipe is traditional in preparation and flavor. I prefer crème brulee this way, with no added flavors or additional ingredients. Recently I served crème brulee using this recipe at a Redlands Conservancy fundraiser. As usual, it was well received.
I suggest local, farm fresh eggs from Three Brother’s Eggs Farm. You can purchase these wonderful food-safe eggs on Saturday mornings at Grove School Farmer’s Market.
To caramelize the sugar on top of the crème brulee, purchase an ‘industrial strength’ torch from Home Depot or Lowes. Don’t bother buying the smaller versions available at cooking supply stores, I find they aren’t made as well and take much more time and effort to use.
Ingredients
2 cups heavy cream
½ tsp vanilla extract
8 large eggs ½ cup sugar
extra sugar for caramelized topping
Preheat oven to 275F.
Begin by heating heavy cream on stovetop until simmering, hot but not boiling. Watch cream closely to avoid scorching the milk. Separate the eggs from yolks in two separate bowls. Add the sugar to egg yolks and whisk until smooth. The kitchen-aid stand up mixture, with a whisk attachment, works well for this step.
Pour about 1/3 of hot cream into bowl with yolks, whisk very gently. Be sure to add hot cream slowly to yolks, this is temper the yolks so they don’t over cook. Slowly pour the remaining cream and whisk the mixture gently again while being careful not to create many air bubbles. Strain the mixture. Add vanilla extract. Pour into individual ramekins, place ramekins in water bath. Use a casserole dish or roasting pan to create water bath. Pour boiling water in roasting pan to reach about halfway on the sides of each ramekin.
Place ramekins in water bath in preheated oven, bake for approximately ½ hour. When crème brulee is done, each should jiggle a bit like jello. Allow to cool for several hours, store uncovered in refrigerator after cooled.
As the final step, just before serving, spread an even layer of sugar over the top of each crème brulee. Use torch to brown sugar.
Monday, October 18, 2010
Roasted Yams and Apple Soup
We served a version of this recipe at the Redlands Conservancy Feasting on the Farm Event last evening, but we used Cinderella Pumpkins instead of Yams and everyone seemed to love it!
Roasted Yam and Apple Soup
2-3 lbs yams (or 1 Cinderella pumpkin cut in half, roasted)
1-2 tbsp olive oil
2 large yellow onions, diced
1 shallot, diced
2 celery stalks, diced
2 green apples, such as granny smith, peeled and thinly sliced
Kosher salt to taste
Ground pepper to taste
Preheat oven to 400 F. Prick through skins of yams with fork, place on baking sheet and roast until tender, approximately 45-60 minutes. Rotate yams ½ way through cooking. On stovetop, heat oil in large pot over medium-high heat. Add onion, celery, shallots, and apple and cook until onions are translucent. Stir occasionally, cook12-15 minutes. Don’t burn or brown onions. Remove yams from oven; cut each in half and scoop out soft flesh with spoon. Set peels aside. Add the cooked flesh to pot with onions, celery, and apples. Add 6 cups water, 2 tsp salt, ½ tsp ground pepper. Bring back to low simmering heat, stirring frequently. Use immersion blender on stovetop or place in blender or food processor and puree. If using blender or food processor, blend in batches then return to pot on stovetop. Add water if necessary to reach desired consistency. Serve hot with finely diced apples to garnish.
Roasted Yam and Apple Soup
2-3 lbs yams (or 1 Cinderella pumpkin cut in half, roasted)
1-2 tbsp olive oil
2 large yellow onions, diced
1 shallot, diced
2 celery stalks, diced
2 green apples, such as granny smith, peeled and thinly sliced
Kosher salt to taste
Ground pepper to taste
Preheat oven to 400 F. Prick through skins of yams with fork, place on baking sheet and roast until tender, approximately 45-60 minutes. Rotate yams ½ way through cooking. On stovetop, heat oil in large pot over medium-high heat. Add onion, celery, shallots, and apple and cook until onions are translucent. Stir occasionally, cook12-15 minutes. Don’t burn or brown onions. Remove yams from oven; cut each in half and scoop out soft flesh with spoon. Set peels aside. Add the cooked flesh to pot with onions, celery, and apples. Add 6 cups water, 2 tsp salt, ½ tsp ground pepper. Bring back to low simmering heat, stirring frequently. Use immersion blender on stovetop or place in blender or food processor and puree. If using blender or food processor, blend in batches then return to pot on stovetop. Add water if necessary to reach desired consistency. Serve hot with finely diced apples to garnish.
Sunday, October 10, 2010
Yesterday!
http://www.redlandsdailyfacts.com/ci_16300901?IADID=Search-www.redlandsdailyfacts.com-www.redlandsdailyfacts.com
What a great day yesterday! Thank you, Redlands Daily Facts for the coverage of a special event and a wonderful day!
What a great day yesterday! Thank you, Redlands Daily Facts for the coverage of a special event and a wonderful day!
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