White Chocolate and Raspberry Tiramisu Recipe

White Chocolate Tiramisu TFN

Personal Chef and Catering Austin Texas

This dessert recipe is a Texas version of a classic Italian dessert. We typically have fresh berries of all types in the spring and this is a good recipe to make use of them. You could use blueberries, strawberries and of course some lovely Fredricksberg Peaches too. I prefer to use organic raspberries I think it tastes superb, and the dessert looks really classy when finished and of course it tastes good too. This dessert is a nice dish to serve for a casual or upscale party or event, and you would not be denied entry to any party when bringing this desert. You could make these in individual cups, I have used this dessert for catering and will have these available individually at Chef Pogue’s Farm To Fork in the spring. Enjoy!

Ingredients
4 cups of fresh organic raspberries
2 cups fresh heavy cream
9 ounces white baking chocolate, melted and cooled
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar, divided
2/3 cup orange juice
1/2 cup (4 ounces) mascarpone cheese
2 packages (3 ounces each) ladyfingers, split
1 teaspoon vanilla paste
2 packages (3 ounces each) ladyfingers, split
Milk or dark chocolate shavings, optional

Directions

1. You will want to heat your white chocolate and have it cooling before you start so it will be ready to work into the recipe.
2. In a large bowl, beat the heavy cream until you have formed soft peaks, be careful not to make butter. In another bowl, beat both the cream and marscapone cheese until light and fluffy. Beat in the cooled white chocolate, and the confectioners’ sugar and the vanilla bean paste (vanilla extract can be used it is just not as flavorful). Gently fold in your whipped cream until incorporated.
3. Brush half of the ladyfingers with half of the orange juice; arrange in a 13×9-in. dish. Spread with 2 cups cream cheese mixture; top with half of the raspberries.
4. Brush remaining ladyfingers with remaining orange juice; arrange over the berries. Spread the remaining sugar and cream cheese mixture over the ladyfingers. Top with the remaining raspberries. Refrigerate until serving.
**If desired, you can add dark or milk chocolate shavings before serving.
Yield: 15 servings.

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Homemade Cheddar Biscuits

Cheddar Bay Cheese Biscuits YUM
Private Dinner Party Services and Personal Chef Austin Texas

Ingredients:

2 cups all-purpose flour
1 1/2 cups shredded sharp cheddar cheese
1 cup buttermilk
1/2 cup unsalted butter, melted
1 T sugar
1 T baking powder
2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp cayenne pepper

Butter Dressing for Bisciuts
3 T unsalted butter, melted
1 T chopped fresh parsley leaves
1/2 tsp garlic powder
salt to taste

Instructions:

1. Preheat oven to 450 degrees F. spray lightly with a non-stick spray
2. In a large bowl, combine all of the dry ingredients.
3. Add the butter and cut that in with a fork, add the buttermilk and mix until wet, do not over mix and then gently fold in cheese.
4. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet and add to the middle rack of the preheated oven and bake for 10-12 minutes, or until golden brown.
5. When biscuits are pulled form the oven add the butter dressing, whisk together butter, parsley and garlic powder in a small bowl you will lightly brush the tops of the biscuits with the butter mixture add some coarse sea salt to taste if desired.
6. Eat or serve with meal.

Baked Asparagus Fries

Panko Asparagus Spears
Private Dinner Party Services and Personal Chef Austin Texas

I know that most people are looking for more ways to incorporate veggies into their diet. I have cooked for many people over the years and some people will not eat “green stuff” a.k.a. vegetables, or even fruit for that matter, and some will only eat fried vegetables. This recipe is a great alternative to add a green veggie, and it is baked, not fried. This would be a good recipe to get someone on the fence about eating a green vegetable to try, and I bet there is a good chance that they will actually like it.

Ingredients:
2 cups Panko Japanese style bread crumbs
1 cup grated Parmesan cheese
2 lbs Organic asparagus, trimmed
1 cup all-purpose flour
4 large fresh eggs, beaten

Instructions:
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large bowl, combine Panko and Parmesan; set aside.
3. Working in manageable batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
5. Serve immediately.

Peanut Butter Cheesecake Chocolate Chip Cookie Bars

Personal Chef Austin Texas


Peanut Cheesecake Cookie Bars

If you like cookies, cheesecake and peanut butter then you have found a recipe that will tantalize your taste-buds and offer the combination of all 3.This is a fairly simple recipe and should be a hit if you are preparing for your family or guests. This is a good recipe to take to a company party of event that will make them ask for the recipe.
Ingredients:
2 cups chocolate chips
8 ounces cream cheese, softened
1 stick butter, unsalted – save 1/2 cup and let soften to mix with the sugar and oats.
1 cup white sugar, divided in half for the
1 cup flour
2 eggs
½ cup rolled oats
½ cup peanut butter
⅓ cup packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon vanilla (I use Vanilla bean paste – More flavor in my opinion but regular works too)

Instructions:

1. Make the cookie dough: Preheat oven to 325 degrees. Cream the butter, brown sugar, and peanut butter until smooth and fluffy then add 1 egg and beat until incorporated.
2. In a separate bowl, mix the flour, baking soda, and salt. Slowly add the flour mixture in with the softened butter and 1/2 c sugar, mixing well. Then add in the oats and chocolate chips and incorporate with the flour mixture.
3. Make the cheesecake filling: Cream the cream cheese, 1 egg, 1/2 c sugar, and vanilla until smooth.
4. Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough and crumble the remaining dough and sprinkle over the top.
5. Cover with foil and bake for 20 minutes, but leave the foil vented you do not want to create steam just to bake. This step keeps it from browning to quickly so you will not burn your dessert.
6. Last step remove the foil and bake for another 15-20 minutes depending on your oven, or until lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.

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Snickers Brownie Ice Cream Cake

Snickers Brownie Cake

Snickers Brownie Ice Cream Cake

Recipe Type: Delicious Dessert
Summary:
This is a recipe for snickers brownie cake.
Preparation Time: 0h, 20m
Cooking Time: 1h, 30m
Total Time: 1h, 45m
Yield: Serves 12

Ingredients:
1 box brownie mix, plus ingredients required on box
1/4 cup milk 8 oz. cream cheese, softened
1/2 cup sugar
1 1/2 cups peanut butter
8 oz. whipped topping, thawed 10 oz. chocolate syrup (1/2 of 20 oz. bottle)
9 oz. caramel syrup (1/2 of 17 oz jar)
1 – 11.5 oz. bag mini snickers, chopped

Instructions: Grease 9×13 glass dish. Make brownie mix according to instructions on back of box. Do not over bake you do not want to burn or have dry brownies. While brownies are cooling combine milk, cream cheese, sugar and peanut butter together in a mixing bowl. Mix until completely combined. Fold in the whipped topping. Spread 1/2 caramel syrup and 1/2 chocolate syrup over the brownie. Top with peanut butter ice cream mixture. Pour remaining caramel and chocolate syrups over the top, reserving just a bit for a final drizzle. Finish off with chopped snickers and last of syrups. Allow ice cream cake to freeze completely. Serve, and enjoy!

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Grilled Beef Flank Steak With Portabella Mushrooms

Private Dinner Chef Austin Texas

GrilledFlankSteakWithMushrooms
Ingredients
2 pounds flank steak
Salt
Olive oil
Black pepper
2 pounds portabella mushrooms, cleaned, sliced
2 tablespoons butter
1 tsp fresh garlic minced
1/2 cup minced shallots (or onions)
1 cup red wine
1 Tbsp minced fresh cilantro

Preparation
1. Heat your grill
2. Add some olive oil to the flank steak and salt and pepper the steak well. Hold in the fridge until you are ready to cook on the grill
3. Heat large pan on medium heat and add the butter and sauté shallots and garlic. When you smell the garlic bloom add the mushrooms. You might want to lower the heat just a little not to burn the garlic, stirring occasionally.
4. Add the red wine to deglaze the pane or you can substitute beef broth and reduced by half. Turn off the heat.
5. When the grill is heated up and you are ready to cook, place the flank steak on a hot part of the grill. Sear for 4-6 minutes without moving. If you want a diamond pattern of grill marks, about halfway through grilling, gently lift up a corner of the steak to check for grill marks, if you have them, pick up the steak with tongs and put it back down on the grill at a 90° angle (a quarter turn) from where it had been. You might only need a couple minutes on this side, depending on how thick your flank steak is. Flank steak is best rare or medium rare; it becomes tough if it gets too well done.
6. Remove your flank steak from the grill and let it rest for 5-10 minutes.
7. if your mushrooms are not hot turn on the burner to reheat. If you have any juices from the resting flank steak you can add that to your mushroom mixture.
8.Taste for salt and adjust seasonings if needed.
9. If you have a large steak cut it along the grain of the steak fibers and slice it thinly, on an angle, against the grain. Serve immediately with the mushrooms. Enjoy!

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Jalapeño Butter Recipe

Personal Chef, Austin Texas

Jalapeno Compound Butter
Ingredients:
1/2 cup unsalted butter
1 tablespoon of seeded diced jalapeno
1-2 cloves minced garlic
salt to taste

Directions:

If you know you are going to make this recipe for some cornbread, or rolls you might want to let your butter sit out to soften during your cooking process to make it easy to mix when you want to use.

Wash and seed the jalapeno and make a fine dice, and mince your garlic very fine too. Add to the softened butter and mix well until all are creamed together. Add salt to taste and serve immediately or you can add back to the refrigerator to use when cornbread comes out of the oven…. YUM!

** If you want to use some fresh herbs to this compound butter fresh cilantro, dill or parsley goes well with the flavor profile depending on the use of it.

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