new receipes

Monday, 28 December 2015

Recipes: Half Scratch Grapefruit Cake

Prep Time:20 minutes
Cook Time:30 minutes

Tagged:
cake, dessert, food trend, grapefruit, grapefruit juice, grapefruit zest, icing, tangy,

Talk about adding zest and tang to your dessert! This grapefruit cake with icing will wake up your guests with an on-trend dessert worth talking about.

This recipe is part of our 2016 food trends report, available by clicking here.

Foodie Byte

Ingredients

For Cake:
1 box yellow cake mix
3 tablespoons grapefruit zest
For Grapefruit Icing:
4 cups powdered sugar
1/4 cup heavy whipping cream
1/2 cup butter
4 tablespoons grapefruit zest

Preparation

To prepare Cake:
Prepare cake batter according to package directions
Fold grapefruit zest into batter, mixing well.
Divide batter equally into 2 prepared 9-inch cake pans.
Bake according to directions.
Invert cake pans to gently remove. Transfer to baking rack.
To prepare Grapefruit Icing:
Combine 2 cups of the powdered sugar with butter and 1 tablespoon of the zest.
Mix well.
Add in 1/4 cup whipping cream and the remaining 2 cups of powdered sugar.
Mix on high for three minutes.
Add in remaining 3 tablespoons of grapefruit zest.
Mix on high for three minutes.
Apply generously to cake—for thicker frosting, decrease the amount of whipping cream, for thinner frosting, increase it.

source FoodChannel http://ift.tt/22uSnSt

Sunday, 27 December 2015

Recipes: Duck Liver Pate - Foie de Pato al Pedro Ximenez

Prep Time:1 hour
Cook Time:15 minutes

Tagged:
duck liver pate, foie de pato al pedro ximenez, new year,

Duck Liver Pate - Foie de Pato al Pedro Ximenez - is a delicious appetizer sure to delight your guests for the New Year.

Foodie Byte

Ingredients

9 oz. fresh duck liver
1 tablespoon sea salt and water for soaking
1 level teaspoon salt
1/2 level teaspoon black pepper
9 oz. streaky, fresh bacon
9 oz. lean pork
4 tablespoons brandy de Jerez
4 tablespoons Pedro Ximénez Sherry
Pedro Ximénez reduction:
Half a bottle of Pedro Ximénez
Juice of half an orange
1 teaspoon cornstarch
Salt, Pepper

Preparation

Cover the liver with cold water, a few ice cubes and the sea salt.
Place in refrigerator and leave for 2 hours for the blood to soak out.
Drain, dry with kitchen paper, remove any veins, etc. and dice.
Meanwhile, dice the bacon and pork and fry in a lightly greased pan.
After 5 minutes, place the paté on top and fry lightly.
Season, pour over the brandy de Jerez and, when hot, flambé.
Remove from heat and add the Pedro Ximenez.
Stir, leave to cool, then blend.
Transfer the mixture to a sheet of cling film, form into a roll about 1 1/2" in diameter and tie up the ends. Refrigerate for a minimum of 24 hours and a maximum of 8 days.
Pedro Ximénez reduction:
Reduce the Pedro Ximénez to half (about 30 minutes over low heat).
Add the cornstarch dissolved in the orange juice.
Bring to a boil and season.
This sauce can be kept for several months in the refrigerator and can be used for other dishes.
Cut the paté roll into slices using a hot knife.
Place in a bread toast and serve with the sauce.

source FoodChannel http://ift.tt/1OtXFtl

Recipes: Espresso-Dipped Chocolate-Covered Cherries

Prep Time:10 minutes
Cook Time:1 minutes

Tagged:
dessert, espresso dipped chocolate covered cherries, holiday,

Espresso-Dipped Chocolate-Covered Cherries are a tasty way to ring in the New Year.

Foodie Byte

Ingredients

White chocolate
Cherries with stems
Chocolate covered espresso beans, crushed

Preparation

Make sure cherries are at room temperature and there is no moisture on the cherries.
Melt white chocolate in microwave in 15 second bursts, stirring well each time.
Dip cherries into the white chocolate then into the crushed espresso beans. Set on parchment paper to harden. Keep chilled.

source FoodChannel http://ift.tt/1mlnsXG

Articles: Filled Desserts for the Holiday

Food News

We love layering our dessert with more dessert--and using filling is a great way to get double the flavor! Here are three of our holiday favorites to take you into the New Year. These canoli are filled with chocolate chip cream, made with Mascarpone cheese, from our favorite Italian market in St. Louis, Urzi's, on The Hill. The Pudding Rosettes we made in our Food Channel kitchens, using an old fashioned cookie iron, and the Panettone is a wonderful Italian cake (almost bread-like) that is tasty on its own and even better made into French Toast!

So, yeah. We're just gonna leave that idea here for you. Happy New Year!

source FoodChannel http://ift.tt/1PrET4s

Recipes: Pudding Rosettes

Prep Time:15 min
Cook Time:5 min

Tagged:
chocolate, christmas, cookies, cream, dessert, fillable, holiday, pudding, rosettes,

These rosettes are made with an old fashioned cookie iron, and are about as light and delicate as a cup can get. Fill them with anything you choose--pudding, ice cream, anything goes.

Foodie Byte

Make it a short cut recipe and just use instant or cooked pudding from a box!

Ingredients

2 eggs
1 1/2 teaspoons vanilla extract
vegetable oil for frying
1 1/2 tablespoons white sugar
1 cup flour
1 cup milk
Your choice of pudding (instant, cooked or homemade, in any flavor)

Preparation

Preheat fryer oil to 375 degrees.
Mix eggs, sugar and salt together.
Add in vanilla extract and milk.
Slowly add in flour, and beat until smooth.
Heat rosette iron in oil for two minutes once it’s hot.
Drain oil from iron, dip rosette iron into batter, leaving 1/4-inch of the iron exposed at the top.
Dip the iron immediately into the oil and fry until a golden brown, approximately 30 seconds.
With a fork, pull the rosette off the iron and onto a rack over paper towels.
Reheat the iron for one minute and repeat process.
Fill rosette with filling, or sprinkle with powdered sugar if using a shape iron.

source FoodChannel http://ift.tt/1UceqHA

Top 25 Most Popular Skinnytaste Recipes 2015

Back in 2008 when I decided to start this little food blog after joining Weight Watchers and experimenting in my kitchen, I couldn't have imagined that it would one day become a full time job (one that I love!), or that The Skinnytaste Cookbook would be a New York Times Best Selling Cookbook not to mention all the amazing opportunities that have come my way because of it. None of it would be possible without you guys taking a chance on me and trying my recipes, and sharing Skinnytaste with all of your friends so a big THANK YOU!

And now my favorite time of the year, looking back and seeing which recipes have made it to the top. Here are the TOP 25 Most Popular Recipes from 2015 as well as links to the popular posts from previous years. If you are new here, this is always a great place to start!

Top 25 Most Popular Recipes 2014
Top 25 Most Popular Recipes 2013
Top 25 Skinny Recipes 2012
Top 20 Skinnytaste Recipes 2011
Top 20 Skinnytaste Recipes 2010

Top Recipes Posted in 2015

1. Lasagna Soup