Friday, February 5, 2010

Cooking around the World with Cake Contessa


Recently we taught a cooking class on appetizers, here are the recipes!


Cooking around the World with Cake Contessa
Shrimp empanada mango salsa and queso fresco.
Empanada Dough

2 1/4 cups unbleached all-purpose flour

1 1/2 teaspoons salt

1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes

1 large egg

1/3 cup ice water

1 tablespoon distilled white vinegar

Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
Mango Salsa
3 Mangos
1/2 Red onion
½ cup Cilantro
Lime juice
jalapeno
1 tablespoon brown sugar
Salt
Chop let set at room temperature at least 30 minutes

Shrimp
1 ½ cup shrimp diced
¼ cup diced onion
1 clove diced garlic
cilantro
Salt
Pepper
Touch lime
Cook shrimp in a sauté pan with all ingredients, cool completely, Cut out and fill pastry dough. At this time you can bake or fry your empanadas, To bake them brush with egg wash bake at 400 10-12 minutes depending on size until golden brown. To fry heat oil 350-375, Fry 3-5 minutes. Also you can use pie dough already made or from the store


Hawaiian~
Papaya Seed Dressing

1 cup sugar1

1/2 teaspoons salt

1 tablespoon mustard

1 cup rice vinegar

1 cup vegetable

1/4 cup minced onion

1 papaya, halved, reserving 3 tablespoons of the seeds and reserving the fruit for another use

In a blender or food processor blend the sugar, the salt, the mustard, and the vinegar until the mixture is smooth. With the motor running add the oil in a stream and blend the dressing until it is emulsified. Add the onion and the reserved papaya seeds and blend the dressing until the papaya seeds are the consistency of ground pepper. The dressing keeps, covered and chilled, for 2 weeks.
Greens and Cabbages
Papaya dressing
Wonton
Kailua pig Cook pork butt 4-6 hours for a #5 roast, Longer the better, Ti leaves, onions, ginger. Cover in water bake in Dutch oven @ 200 4-6 hours or all day in crock pot. Dressing can be made or purchased. Fry wonton to golden brown, toss greens in dressing, garnish with pork.

French dessert
Orange Crème Brûlée

3 cups whipping cream

5 teaspoons grated orange

3/4 cup sugar

6 large egg yolks

2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 cup gran mariner

Preheat oven to 325°F. Arrange eight custard cups or oranges in 13x9x2-inch metal or glass baking pan. Combine cream and orange peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups.. Bake custards until just set in center, about 30-40 minutes. Sugar & Torch

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