Dulce Delight is now part of Jamie Oliver's Youtube channel: Food Tube. To welcome myself there I made myself a mini flower bouquet - eatable of course. The creation consists in quality white chocolate folded through a chamomile and lime infused cream and served in crisp honey tuiles topped with delicate edible flowers. It sounds fancy but just click play and you too will become an expert in the art of making chocolate flower bouquets.
Tuesday, February 23, 2016
Monday, February 22, 2016
Jamie Oliver's Food Tube asked me to create a drink inspired by the tradicional treat served at the Wimbledon Championships - strawberries and cream. Drink? Milkshake will do it! Roasted strawberries milkshake made with homemade ice cream. The fact that the strawberries are roasted first really intensifies its flavors which makes all the diference. Click play to learn how to make a milkshake from scratch.
Posted by Raiza at 11:05 PM
Friday, August 22, 2014
In this episode of my Summer Season I make real butter cookies for a picnic under Manhattan Bridge with my favorite guy, Vini . I made these cookies because Vini is obsessed with crunchy snacks and I'm obsessed with eating outdoors.
Butter cookies are very simple and easy to make and very similar to a shortbread too. They are high in fat content so their texture is almost a little humid even though they're crunchy. This recipe is not very sweet so I think it tastes best with some jam on top or with some granulated sugar sprinkled before they are baked. This is the perfect snack to bring to an afternoon tea with you
Even though Vini hates tea I made us some natural peach ice tea because there is no point of having an afternoon tea without tea, right? This one is very refreshing and a good option for that super sweet peaches laying at your house this summer. Even if they are going bad you can still use them and they'll be even sweeter.
We met under Manhattan Bridge overpass which is also know as The Archway. There, you can find picnic tables and even food vendors but only 3 times a week and only during summer. It gets pretty packed on the weekdays during lunchtime but it goes back to normal on the afternoon, that's why it was perfect at around 5pm (just that guy with blue shirt on the left messing up with my romantic photo).
7 tbsp cold butter (90g)
2 cups all purpose flour
pinch os salt
1/4 cup confectioners sugar
Scant 1/2 cup cold heavy cream (barely 1/2 cup - 100g)for ice tea:
1 Liter water
2 bags of tea such as Darjeeling or Earl grey
1/2 lemon sliced
1/4 cup honey
mint leaves to serve
Preheat over at 350F
With your fingertips rub the butter into the flour with salt. When crumbly like breadcrumbs add the cold heavy cream and sugar in the middle of the mixture. Slowly incorporate everything and stop mixing it once you are able to form a ball with it. Flatten it up, cover with plastic wrap or parchment paper and refrigerate for 1 hr .
After the dough has been chilled roll it up between 2 pieces of parchment paper to about 1/8 in thick . Cut the cookies in the shape of your preference, place them in a baking tray and prick them with a fork. Freeze for 2 minutes only and bake at 350F until the edges are browned, approximately 25 minutes.
Store in an airtight container at room temperature for up to 2 weeks.
To make the peach ice tea bring the water to a boil. Pour it over the sliced lemons and the tea bags. Let it steep for 5 minutes . Meanwhile blend together the peaches and honey with little bit of the tea. Pour the tea in a thermo with ice (or any container) removing the tea bags and the sliced lemons. Stir in the peaches mixture and refrigerate. Serve it with mint leaves.
Posted by Raiza at 11:05 AM
Monday, August 11, 2014
Crème Brúlée is a classic that can easily go wrong (very encouraging statement, Raiza). I mean, not completely wrong since there are cream and sugar in the composition but what I mean is that it can easily lose its suburb characteristics such as creaminess (Crème) and crunchiness (Brúlée).
A good Crème Brúlée starts with a good cream (at least 40% butterfat) and a low heat to bake the Crème without overheating it. The second (or maybe first) best part of a Crème Brúlée is the caramelized crunchy layer on top of it, nowadays this crunchy layer is created with a torch but to me there is no point if I have to go buy an accessory in order to make a recipe. For this reason in this video I'll teach you how to create an incredible Brúlée without the use of any special equipment, you'll only need a spoon, very old school. To me this technique of burning the sugar creates a more stable Brúlée that keeps its crunchiness for longer (not too long though) and looks really good too.
|Crème brûlée in glass storage container for easy transportation|
2 cups heavy cream (organic and local brands are usually higher in butterfat)
1 vanila bean(if you substitute for extract- which I don't recommend- add it after the cream has been heated)
6 egg yolks
1/2 cup granulated sugar + more to Brúlée (I've noticed that the less refined sugars such as the organic brands are easier to Brúlée with my spoon technique)
2 tbsp mascarpone cheese (this elevates the butterfat in your Crème creating an outstanding texture) - optional
1- Preheat oven at 300F.
2- In a pan add the heavy cream and vanilla bean with the seeds scraped out. Over medium heat let them come to almost a full boil, as soon as it rises to the top of the pan turn it off immediately, and put the lid in the pan. Let it steep for 10 minutes.
3- Meanwhile whisk the egg yolks with the sugar until pale yellow.
3- Meanwhile whisk the egg yolks with the sugar until pale yellow.
4- Re-heat the heavy cream and whisking constantly add it to the egg yolk mixture to temper it.
5- Pour the Crème in a shallow ramekin or any glass or ceramic container. Fill them only 1.5 inches up.
6- Place them inside a baking pan and fill the baking pan with hot water enough to cover half way up of the Crème (bain marie).
7- Bake them for approximately 45 minutes or until if feels set to your touch. If the top looks puffed up you overbaked them. Let it cool at room temperature and then you can store your Crème Brúlée for up to 2 days in your refrigerator.
8- Place a metal spoon on your stove top with the flames on high for 5 minutes.
9- Sprinkle 1 tbsp of sugar on top of each Crème Brúlée and burn the top of it by slowly sliding the hot spoon over it. As soon as the spoon cools off you have to wash it thoroughly and scrub it to remove the bits of caramel from underneath it in order to re-heat it again.
Serve cold or at room temperature. The Brúlée maintains its crunchiness for 1 hour only.
Crème Brúlée is definitely one of my all times favorite recipe. Have you ever had one before?
Posted by Raiza at 9:37 AM
Friday, August 1, 2014
Today starts my new summer season 'I really wanna go outside'. All new episodes every Friday for the next 5 weeks featuring my favorite recipes to take out on a sunny day. By the end of each episode you'll watch me savor my recipe outdoors at some of my favorite places in Brooklyn with my friends/family/dog.
In this first episode you will learn how to make a chewy Madeleine filled with lemon curd. This classic buttery cake with hints of orange will get even better if you decided to fill them with my sweet-tangy-creamy lemon curd . After baked you can also play with as many toppings as you want and half dip of fully dip your Madeleines into chocolate or sugar glaze and sprinkle it with... well, whatever!
3/4 cup sugar
3/4 cup flour
1/2 tsp baking powder
1 tbsp orange zest
4 egg whites
1/2 cup butter - 100g
1/4 cup sugar
1 tsp lemon zest
1/4 cup lemon juice
2 tbsp butter
yields 22 madeleines
If you are interested in making my pink raspberry lemonade with real colors from mother nature, here it is:
1/3 cup sugar
1 cup raspberries
Directions: Squeeze the lemons in the water . Use a sieve since there are a lot of seeds in lemons. In a pan add the raspberries and sugar. Over medium heat cook it for 7-10 minutes until syrupy. Let it cool and add to the lemonade. Stir and serve it with ice cubes and fresh raspberries .
Oh summer, please promise you won't 'leave' soon?!
Posted by Raiza at 10:14 PM
Sunday, July 20, 2014
This episode was filmed in Catskills, upstate NY. I love to skip from the city every once in a while, it's good to slow down my pace and to reconnect with what really matters, nature!
I enjoy cooking outdoors, it can be challenging sometimes specially for desserts because of the lack of equipment but if you keep it simple and keep it fresh it will all work well in an outdoorsy way ;)
This berry sauce is my ultimate recipe for any toppings I might need for my desserts: Cheesecakes, crepes, cakes, pancakes, even as a sauce with chocolate desserts, really, anything that requires (or not) a topping. The secret to this sauce is the wine, it adds complexity to something essentially simple and the orange zest and vanilla also plays an important role here. Everything is balanced out very well, so well that the sauce can be served by itself as the main dessert just by boiling it down for a little bit longer and it becomes a Berry Soup! Served with a dollop of whipped cream, ice-cream or creme fraiche is really everything you need in a hot summer day in the woods.
450g (1lb) mixed berries - I used cherries, strawberries and blueberries but any berry is welcome.
150g (3/4 cup) granulated sugar - if you don't add cherries lower this amount to 100g- 1/2 cup .
150ml dry red wine - use a wine that you'd drink- always! (or you can omit if you prefer)
1 large stripe of orange zest - no white pith
1/2 vanilla bean and seeds
1 cup heavy cream
2 tbsp confectioner's sugar
In a heavy bottomed pan add fruits and sugar and stir. Bring to medium heat and once the pan is hot add the wine, orange zest and vanilla. Let the mixture boil until the sugar is dissolved (around 10 minutes) and the sauce is ready. If you want to serve it 'Soupy' style, let it boil for longer until the sauce is very thick and rich. In this case some of the fruits will lose its shape and everything will gain a dark purple color (just like in the photos here).
for the whipped cream:
In a bowl add cold heavy cream with the confectioner's sugar and whisk it by hand until the cream is thickened. The right consistency is when a peak forms when the whisk is lifted.
Remove the zest and vanilla bean from the sauce before serving. Add a dollop of whipped cream on top if serving as a soup.
Posted by Raiza at 10:44 AM
Saturday, June 21, 2014
All of us at some point of our lives wished we knew how to make a celebration cake, not only for us but for all the special moments we get invited to by friends and family. There is always that wedding, that baby shower, that birthday party... Making a cake for a special event also comes with a lot of pressure - is it going to look good? Taste good? blah blah blah...
Cakes don't have to be overly decorated to impress, in fact, the over decorated ones are the cheesiest. A celebration cake only needs to look classy and delicious and I think this is exactly what this one here is all about.
I don't know why but I don't like cakes very much. I rarely eat them and rarely make them but at least once a year I save an afternoon just to bake the most amazing and decadent chocolate cake that anyone can possibly eat- my birthday cake!
My birthday is my favorite day of the year and I not even once not celebrated this date. Happy Birthday to all the Gemini(s) out there!
This recipe will make two 9" round cakes enough to create a two layer cake like mine.
1 cup heavy cream
pinch of salt
2 tbsp honey
280g dark chocolate - 60% cacao or more
280g milk chocolate
1 cup confectioners' sugar
200g cold butter (1 cup)
2 cups sour cream (450g) - or unsweetened yogurt or creme fraiche
340g dark chocolate - minimum 60% cacao
1 cup unsalted butter (200g) - room temperature
1/4 cup cocoa powder dissolved in:
3 tbsp boiling water
1 1/2 cups sugar
2 cups flour (preferable cake flour but regular flour is ok)
3 tsp baking soda
2 tsp baking powder
pinch of salt
Preheat oven at 350F. Butter and flour your baking pans.
In a saucepan add the heavy cream, salt and honey. Bring it to a simmer. In a food processor add the chocolates. With the blades running add the hot heavy cream through the tube; process it for 1 minute. Add the confectioners' sugar and process it again. With the machine running add the cold butter little by little and process until all the butter is incorporated and dissolved. Pour it in a bowl and let it rest at room temperature (in a cool area of your house) to gain consistency. About 2 hrs.
Start making the cake. In a large bowl add the sour cream, chocolate and butter. Melt this mixture over a water bath (pan with boiling water). In a separate bowl combine the cocoa powder with the 3 tbsp of boiling water and add it to the melted chocolate mixture; stir to combine. Remove from the water bath and reserve.
In a separate bowl whisk the eggs with the sugar. Reserve.
In a third bowl combine the flour, baking soda, baking powder and salt.
Pour the melted chocolate mixture over the egg mixture and stir to combine. Add the dry ingredients little by little and stir to incorporate everything.
Pour this cake batter in a pan coated with butter and flour and bake it for approximately 35 minutes in the middle rack or until a toothpick comes out clean when inserted in the center of the cake.
Posted by Raiza at 1:30 AM