05.11.2003 // Miscellaneous // by Sergey Sirotkin
Ага! Попались! Что может быть страшнее, чем самый страшный праздник в году? Конечно же, отсутствие этого праздника! Какой кошмар! А как же мило улыбающаяся и клацающая зубами "тыковка" с горящими глазами? А костюмы? А кладбищенский пудинг с призраками из взбитых сливок и прочие страсти?
Graveyard Pudding With Whipped Cream Ghosts
Ingredients (8 to 10 people): 4 ounces bittersweet chocolate, chopped; 4 ounces unsweetened chocolate, chopped; 4 large egg yolks; 1 cup sugar; 6 tablespoons cornstarch; 1/2 teaspoon salt; 3 1/2 cups milk; 2 tablespoons unsalted butter, cut into bits and softened; 1 teaspoon vanilla; 3/4 cup cold heavy cream; 2 teaspoons confectioner's sugar; one 16-ounce package cookies, crushed; gummy worms, for garnish.
1. In the top of a double-boiler, or in a metal bowl set over a pot of barely simmering water, melt the bittersweet and unsweetened chocolates, stirring until smooth. Remove from the heat.
2. In a bowl, beat the egg yolks.
3. In a medium, heavy saucepan, whisk together the sugar, cornstarch, and salt. Add the milk in a stream, whisking constantly. Bring the mixture to a boil, whisking constantly to keep lumps from forming. Remove from the heat.
4. Add 1 cup of the hot milk mixture to the yolks and whisk until smooth. Add the beaten yolk mixture to the saucepan with the hot milk and bring to a simmer over medium-low heat. Simmer, whisking constantly, until thick and smooth, about 3 minutes. Remove from the heat and whisk in the melted chocolate, butter, and vanilla. Transfer to a large bowl. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and refrigerate to cool.
5. In a medium bowl, whip the cream until soft peaks start to form. Add the confectioner's sugar and continue beating until stiff peaks start to form. Fold half of the whipped cream and most of the crushed cookies into the cooled pudding mixture. Spoon into a 9-inch square glass baking dish. Sprinkle with the remaining cookies. Spoon the remaining whipped cream in blobs on the top for "ghosts" and garnish with gummy worms, slightly poking them down into the surface. Serve immediately, or refrigerate until ready to serve.
Pumpkin Muffins With Chocolate Glaze
Ingredients (makes 12 muffins): 2 cups water; 3/4 cup dried cranberries; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 1/4 teaspoon grated nutmeg; 2 large eggs; 1/2 cup packed light brown sugar; 1/2 cup whole milk; 1/2 teaspoon vanilla extract; 1 cup pumpkin puree (canned solid pumpkin); 4 tablespoons melted unsalted butter; 3/4 cup heavy cream; 1 1/4 cups chopped semi-sweet chocolate.
1. Preheat the oven to 375 degrees F (~190 degrees С). Line a 12-muffin tin with paper liners.
2. Bring the water to a boil in a saucepan. Put the cranberries in a medium bowl and cover with the boiling water. Let sit until plumped, 5 to 10 minutes. Drain well.
3. Sift the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt into a medium bowl.
4. In a large mixing bowl, whisk together the eggs, sugar, milk, pumpkin, melted butter, and vanilla. Add the dry ingredients to the wet and mix just until incorporated, being careful not to overmix. Fold in the drained cranberries.
5. Divide the batter evenly among the muffin cups. Bake until golden brown, 22 to 25 minutes. Remove from the oven and let cool in the tin for 10 minutes.
6. Scald the cream in a small saucepan over medium heat. Put the chocolate in a medium, heat-proof bowl and cover with the cream. Let sit for 2 minutes, then whisk until smooth. Spread the warm chocolate glaze onto the muffins and serve either warm or at room temperature.
Рецепты прислал Михаил Аврутин (по материалам Food Expert Emeril Lagasse)