JEREMY'S COOKERY: Oktubre 2018

Biyernes, Oktubre 12, 2018

PINE APPLE UPSIDE DOWN

Ingredients:

Topping

1/4 cup (60g) unsalted butter, melted

1/2 cup (100g) packed light brown sugar

sliced pineapple (6-8 canned slices or use fresh)

15-20 maraschino cherries

Cake

1 and 2/3 cups (210g) sifted all-purpose flour, careful not to overmeasure 1

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (115g) unsalted butter, melted

3/4 cup (150g) packed light brown sugar

1/4 cup (50g) granulated sugar

1 large egg, room temperature preferred

1/4 cup (60g) yogurt2

1/2 cup (120ml) milk3

1/4 (60ml) cup pineapple juice (reserved from the canned pineapple or use fresh)

1 Tablespoon (15ml) vanilla extract

Directions:

Preheat oven to 350°F (177°C).

Prepare topping first: Place 1/4 cup of melted butter into a 9-inch pie dish or 9x2 inch (deep dish) round cake pan. Make sure it is a deep pan. Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices. See my photo for a visual. Set aside.

Prepare the cake: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

Pour/spoon batter into prepared pan. Make sure it's not overflowing-- this recipe makes enough batter for your deep dish pan. If you find there is too much batter, make a couple cupcakes (20 minutes bake time) on the side. Bake for at 40-48 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil) at the 20 minute mark to avoid browning. Allow to cool for 10 minutes.

Invert cake on top of a cake stand or a large serving plate. Slice and serve warm, room temperature, or even cold. Try serving with vanilla ice cream - it's a delicious combination. Cover cake and store for up to 3 days in the refrigerator.

Make ahead tip: This isn't the best cake to make ahead of time because the pineapples will settle down into the cake- while still tasty, the presentation won't be as pleasing. You can, however, prepare the wet (cover and refrigerate) and dry ingredients (cover at room temperature) separately and bake the cake the day of. Let the wet ingredients come to room temperature before mixing.

BASIC KNIFE SKILLS

1. macedoine

2. paysanne

3. rondelle

4. chifonande

5. mince garlic

6. crush garlic

7. mince onion

8. batonnet

9. tourne

10. julienne

11. brunoise

13. tranche

14. slice onion

Huwebes, Oktubre 11, 2018

BUKO PIE

CRUST:

- 2 cups all purpose flour

- 1/2 tsp salt

- 1 tsp sugar

- 1/2 cup butter or margarine

- 1/4 cup shortening

- 5-6 tbsp water

BUKO FILLING:

- 2 cups coconut water

- 1 cup sugar

- 1/2 cornstarch

- 1/4 cup water

- 2 cups shredded young coconut

- 1 tsp vanilla

- egg wash

PROCEDURE:

1. Pre- heat oven to 350°F prepare 8 inch pie plate.

2. Prepare crust combine flour, salt and sugar in bowl. Cut in butter or margarine and shortening in a pastry blender until mixtures resembles course meal. Add water and tablespoon at time and mix with a fork until dough leaves the sides at bowl from the dough into a ball then divide into 2 portions, one slightly larger than the other. Roll out the larger dough to fit the plate set aside.

3. Prepare the bucofilling, in a sauce pan, combine the coconut water, sugar and cornstarch mixtures bring to a boll and cook until thick. Add in shredded buco and vanilla cook for 3 minutes more cool slightly then pour into crust.

4. Roll out remaining dough large enough to cover the pie provide 9 inch extra dough to hang on edges. Tuck in extra dough then pinch edges to seal top and bottom crusts together fluts edges decorately. Brush with eggwash slightly cut the top surface to let steam come out bake for 25 to 30 minutes or until crusts is golden brow cool.

CHIFFON CAKE

INGREDIENTS:

- 1 1/2 cup cake flour

- 1/2 cup sugar

- 1 tbsp Baking powder

- 1/2 tsp salt

- 5 eggyolks

- 6 tbsp oil

- 6-7 tbsp water

- 1 tsp lemon/orange/pineapple extract

- 1 tsp vanilla

- 5 egg whites

- 1/2 cup sugar

- 1/2 tsp cream of tartar

PROCEDURE:

1. Mix all dry ingredients in a bowl (flour, 1/2 cup sugar, baking powder, salt)

2. Make a well at the center of dry ingredients.

3. Pour in all the liquid ingredients (eggyolk, water, oil, vanilla, extract)

4. Blend/mix throughly dry and liquid ingredients.

5. Set aside.

6. On a separate bowl beat egg whites and cream of tartar until stiff. Add 1/2 c sugar gradually while beating. Beat until sugar is dissolve.

7. Cut and fold the flour mixture and the eggwhite mixture blended.

8. Pour in a prepared baking pan line with parchment paper.

9. Bake at pre heated oven for 30-45 minutes.

10. Allow to cool

11. Place on a cake board

12. Cover with boiled icing

MAJA BLANCA

INGREDIENTS:

- 4 cup coconut cream

- 10 pcs young corn on the cob or cream corn

- 1 cup cornstarch

- 3 cups sugar

- 4 cups coconut finely grated

PROCEDURE:

1. Scrape corn kernel from the all

2. Found or put through a food processor

3. Strain and squesse through cheese cloth

4. Mix with coconut cream and cornstarch

5. Add 2 cup sugar and cook in a sauce pan

6. Stir continously until thick

7. Pour into a mold

GELATIN DESSERT

INGREDIENTS:

- 4 slices ripe mangoes (scoop the flush)

- 2 bar gulaman

- 1/2 cup pineapple dice

- 1/2 cup milk (evaporated milk or fresh)

- 1 pcs banana (neatly cut)

- 2 cups of water

PROCEDURE:

1. Boil sugar and gulaman in two cups water.

2. Remove from fire, strain through a sieve.

3. Add milk and put half of the mixture in a wet mold.

4. Put in a cool place to jell.

5. When partly jelled, arrange fruit in mold and pour the remaining gulaman.

6. Chill until firm. Serve cold.

CHOCOLATE,CHOCOLATE MUFFIN

INGREDIENTS:

1 3/4 CUPS ALL PURPOSE FLOUR
2 TEASPOONS BAKING POWDER
1/2 TEASPOONS BAKING SODA
2 2 TABLESPOONS BEST QUALITY COCOA POWDER
3/4 CUP SUPERFINE SUGAR
3/4 CUP SEMISWEET CHOCOLATE CHIPS, PLUS 1/4 CUP FOR SPRINKLING
1 CUP MILK
1/3 CUP PLUS 2 TEASPOONS VEGETABLE OIL
1 EGG
1 TEASPOON PURE VANILLA EXTRACT
PROCEDURE:
1. Preheat the oven to 400 degrees F.

2. Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy better muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy

PINE APPLE NUT COOKIES

INGREDIENTS:

1/2 CUP SHORTENING

1/2 CUP BROWN SUGAR

1 EGG BEATEN

1 CUP CAKE FLOUR

1 TSP. BAKING SODA

1/4 TSP. SALT

1/2 CUP CRASHED PINEAPPLE

2/3 CUP CHOPPED NUTS

1 TBSP. LEMON JUICE

PROCEDURE:

Cream shortening and both sugars together, add egg and beat well.

Sift dry ingredients together and added with well-drained pineapple, nuts and lemon juice.

Drop from a teaspoon or shape with a cookie pres onto a well-greased cookie sheet.

Bake 15 to 20 minutes at 375 F makes 48. 2 1/2 inch cookies.

VANILLA CUP CAKE

INGREDIENTS:

2 cups (380g) granulated sugar

½ cup (118 ml) vegetable oil

3 large eggs

1 tablespoon (14.8 ml) vanilla extract

½ cup(118 ml) light sour cream

2 ½ cups (350 g) all-purpose flour

3 teaspoons (11.2 g) baking powder

1 teaspoon (5 g) salt

1 ¼ cups (296 ml) milk (I use nonfat)

1 recipe Perfect Vanilla Frosting

INSTRUCTIONS:

Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.

In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.

Next mix in the sour cream and beat until well combined.

Add half the flour followed by the baking powder and salt, and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.

Finally add the remaining flour, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined.

Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill.

Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

EGG PIE

PIE DOUGH:

1/2 Tsp. fine salt
1 1/2 cup (1986) All purpose flour
1 Tsp. granulated sugar
1/2 cup (4 oz / 1/4 6) unsalted butter, cut into tbsp. cold
2-3 tbsp. ice water

FILLING:
6 large egg yolk
1 cup evaporate milk
3/4 cup sweetened condense milk
1/4 tsp. vanilla extract
2 larges egg whites
optional: 1/2 tsp. calamansi juice

INSTRUCTION:

PIE DOUGH
In a large bowl. combine flour, salt and sugar. cover and let chill in the fridge or freezer until bowl is cold (about 5 minutes)
Using a pastry blender (or two forks), cut cold butter into cold flour until mixture resembles course, pub bled sand. add ice water and fold to combine. dough will be shaggy.
dump dough onto a lightly floured work surface and knead until mixture comes together. pat dough to a thickness of about 1/2 inch. wrap in plastic wrap and let chill in the fridge for at least 1 hour cover night is bests.
allow chilled dough to sit at room temperature for 5 min. before rolling. roll dough on a lightly floured work surface to about 11- inch in thickness. place pie plate upside down over the rolled dough to ensure. it is the correct size.
Transfer dough to pie plate and firmly press into the bottom and sides of peat. trim excess dough leaving about 1/2 inch overhand into the pie and decorate the edges as desired. let chill the fridge for 5-10 min.
Pre-heat oven to 400 degree Fahrenheit. line pie w/ preachment paper and fill w/ pie weights. dried beans. bake for 15 min. remove pie weights and bake for another 3 min. allow pie crust to cool while you prepare filling.

BUTTER CAKE

Ingredients:

1 cup (1/2 lb.) butter, softened (see notes) 1 1/2 cups sugar 3 large eggs 3 large egg yolks 1 tablespoon vanilla 3 1/4 cups cake flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/4 cups milk.

PROCEDURE:

Step 1

In a bowl, with a mixer on medium-high speed (use the paddle attachment if using a standing mixer), beat butter and sugar until fluffy and pale yellow, 4 to 5 minutes. Add eggs, then yolks, one at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in vanilla.

Step 2

In another bowl, mix flour, baking powder, and salt. Stir (or beat at low speed) about a third of the flour mixture into butter mixture. Stir in half the milk just until blended. Stir in another third of the flour mixture, then remaining milk, followed by remaining flour. Scrape batter equally into two buttered and floured 9-inch round cake pans and spread level.

Step 3

Bake in a 350° regular or convection oven until a wooden skewer inserted in the center comes out clean, 25 to 30 minutes. Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans. Cool completely before frosting.

LECHE FLAN AND SOFT CUSTARD

LECHE FLAN

Ingredients :

12 egg yolks, beaten

1 can (354 mL) evaporated milk (or whole milk)

1 can (410 mL) condensed milk

1/2 cup sugar

1/4 tsp. vanilla extract

water, for steaming

Caramel:

3 tbsp. water

1 cup light brown sugar

(Cooking Measurements )

Cooking Procedures :

Prepare individual llanera (or two 9 x 2 in. / 23 x 5 cm. flan molds); set aside.

Prepare the Caramel: In a saucepan, bring the water to a boil; reduce the heat to low before adding the sugar. Stir continuously for about 2 minutes or until the sugar caramelizes or turns amber. Immediately pour the caramelized sugar into prepared individual flan molds. Swirl the flan molds to evenly spread the caramel. Set the molds aside.

Prepare the steamer. Place a steamer in a large saucepan or a wok. Pour in water to just below the steamer; bring to boil.

In a bowl, combine evaporated milk, condensed milk, sugar and vanilla. Gently pass the beaten eggs through a strainer into the bowl. Stir to combine and mix thoroughly. Pour the mixture into the prepared flan molds containing the caramel.

Cover the molds with aluminum foil, arrange into the steamer (water should already boiling before placing the molds inside); steam for 30 minutes or until firm. Set aside to c Prepare individual llanera (or two 9 x 2 in. / 23 x 5 cm. flan molds); set aside.

Prepare the steamer. Place a steamer in a large saucepan or a wok. Pour in water to just below the steamer; bring to boil.

Cover the molds with aluminum foil, arrange into the steamer (water should already boiling before placing the molds inside); steam for 30 minutes or until firm. Set aside to cool and then refrigerate for at least 2 hours.

To serve: Run a knife along the edges of the flan molds to loosen. For individual fla ool and then refrigerate for at least 2 hours.

To serve: Run a knife along the edges of the flan molds to loosen. For individual flans, turn the molds over onto a platter or individual plates. For a larger flans, place a platter on top of the mold; holding the platter tightly to the mold, quickly turn upside down. The flan should come out easily with the caramel on top.

Serves 6 to 8.

SOFT CUSTARD

INGREDIENTS:

2 cups milk

3 slightly beaten eggs

1⁄3 cup sugar

1⁄4 teaspoon salt

1 teaspoon vanilla

DIRECTIONS:

Put 1 3/4 cup milk in saucepan, cover and bring to a boiling point.

Reduce heat.

Combine eggs, sugar, salt, and remaining milk.

Add to scalded milk, stirring constantly.

Cook stirring constantly, until a coating forms on a spoon.

Remove and cool, add vanilla.

Serve in tall glasses with whipped cream and coconut or use as a pudding sauce.

SWISS ROLL

INGREDIENTS:

FOR THE CHOCOLATE CAKE:

Butter, For Greasing

1/4 cup Unsweetened Cocoa Powder, Plus More For Sprinkling

1/3 cup All-purpose Flour

1/4 teaspoon Salt

4 Large Eggs

1/2 cup Granulated Sugar

4 Tablespoons Unsalted Butter, melted

FOR THE CREAM FILLING:

1 cup Heavy Cream

1/4 cup Sugar

1 teaspoon Vanilla Extract

FOR THE CHOCOLATE GANACHE:

4 ounces, weight Bittersweet Chocolate Chips Or Chopped Chocolate

1/2 cup Heavy Cream

1 Tablespoon Milk

INSTRUCTIONS:

To make the chocolate cake, preheat the oven to 425ºF. Place a piece of parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.

In a large bowl, whisk to combine the cocoa powder, flour, and salt.

Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn’t touch the bowl). Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be about 120ºF. If you don’t have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water).

Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it’s thick and airy, and has reached the ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it shouldn’t settle back into the liquid for a good 5–10 seconds. Mix in the melted butter.

Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5–6 minutes, until springy to the touch.

Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it’s still warm. This is like muscle memory for the cake, and it will roll easier again later.

To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed.

Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.

To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second intervals, stirring after each time, until combined. Add the tablespoon of milk, which will give a more pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 minutes before serving, so the ganache can firm up.

The cake is now ready to be sliced and served. Enjoy!

SALAD DRESSINGS

VINAIGRETTE DRESSING
COOKED DRESSING
MAYONNAISE DRESSING

Miyerkules, Oktubre 10, 2018

PINEAPPLE NUT COOKIES

INGREDIENTS:

1/2 CUP SHORTENING
1/2 CUP BROWN SUGAR
1 EGG BEATEN
1 CUP CAKE FLOUR
1 TSP. BAKING SODA
1/4 TSP. SALT
1/2 CUP CRASHED PINEAPPLE
2/3 CUP CHOPPED NUTS
1 TBSP. LEMON JUICE

PROCEDURE:

Cream shortening and both sugars together, add egg and beat well.
Sift dry ingredients together and added with well-drained pineapple, nuts and lemon juice.
Drop from a teaspoon or shape with a cookie pres onto a well-greased cookie sheet.
Bake 15 to 20 minutes at 375 F makes 48. 2 1/2 inch cookies.