Laura Janelli
cream puffs
1 cup water
8 tablespoons (1 stick) unsalted butter
½ teaspoon salt
1 ½ teaspoons granulated sugar
1 cup all purpose flour
3 to 4 eggs, plus 1 egg for egg wash
{For the filling}
2 cups heavy cream
2 tablespoons sugar
¼ teaspoon vanilla
Directions
{To make the cream puffs}
Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add three of the eggs. Stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
Using a pastry bag filled with a large plain tip, pipe the dough onto the baking sheet, in 2” diameter rounds or balls. Whisk the remaining egg with 1½ teaspoons of water. Brush the surface of the rounds with the egg wash and knock down the points (you may not use all the egg wash). Bake 15 min. then reduce the heat to 375 degrees F and bake until puffed up and light and golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
To fill the cream puffs, place a pastry tip on your finger and poke a hole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.
Enjoy!
xo
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new york style cheesecake
New York Style Cheesecake
You will need:
9” Spring form pan
1 piece of parchment paper cut out to fit the inside bottom of the spring form pan.
Preheat oven to 325 degrees.
{Crust}
1cup graham cracker crumbs
2½ Tablespoons unsalted butter
1½ teaspoons of sugar
Lightly spray the bottom of the spring form pan with Pam or any Non Stick Spray. Place parchment paper in the bottom of the Spring Form Pan.
In a mixing bowl, combine graham cracker crumbs, butter and sugar. Mix well. Press onto the bottom of the Spring Form Pan and bake until golden brown, about 8 minutes. Set aside to cool. When completely cooled, lightly spray the insides of the pan with Pam. Set the pan on a large piece of tinfoil and fold up the sides around it. Use two pieces of foil if necessary.
{Filling}
2½ lbs. Cream Cheese. {Philadelphia)
1½ cups of sugar
½ teaspoon vanilla extract
3 Tablespoons All Purpose Flour
5 eggs
2 egg yolks
{optional}
½cup sour cream
1 lemon, zested
1 orange, zested
In a large mixing bowl with an electric mixer combine cream cheese, sugar, zest, and vanilla. Beat until light and creamy. Add the flour, then the eggs and yolks one at a time, mixing well after each
addition. Add the sour cream and mix until smooth. Pour the mixture into the prepared pan and smooth the top with a spatula. Place the pan in a large roasting pan. Pour boiling water into the roasting pan about half way up the sides of the cake pan. The water will keep the water from seeping into the cheesecake. This prevents the cake from cracking.
Bake for 50-60 minutes depending on your oven. You should check your cheesecake by inserting a toothpick into the center until it comes out clean. The middle of the cheesecake should still jiggle. It will firm up after chilling. Make sure not to over bake.
Let the cake cool in the pan to room temperature. Chill loosely covered in the refrigerator for at least four hours, but overnight is better. Loosen the cheesecake from the sides of the pan by running a thin metal spatula or pairing knife around the inside rim. Unmold and transfer to cake plate. The parchment paper will come off easily as you transfer or cut into the cake.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water and wiped clean after each cut.
Serves 16
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cream cheese pastries
This recipe is very close to my heart
…. a recipe from my Naunie {Italian for Grandmother}
Cream Cheese Pastries
{Cream Cheese Dough}
Ingredients
8 oz. cream cheese
½ lb unsalted butter
2 cups all purpose flour
½ teaspoon salt
Raspberry or Strawberry filling {Solo}
Directions
The cream cheese and butter should be at room temperature. Mix the cream cheese with the butter, add flour and salt and mix again. Roll into a ball and divide into four balls. Place in saran wrap and flatten. Place in the refrigerator for ½ hour.
Roll out onto a floured board until it is flattened out, a little less than pie dough. Cut into 3 by 3 inch squares. Fill the center of dough with ¾ teaspoon of raspberry or strawberry filling. Turn each edge of dough over the other. Place the pastries in the freezer for about 1 hour.
Preheat oven to 375 degrees F.
Bake 10 minutes or until the edges lightly brown.
Makes approximately 30 cookies.
xo
sugar cookies
Sugar Cookies
Recipe adapted from cupcakes and cashmere
Ingredients
3 cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Directions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Royal Icing
4 cups sifted powdered sugar
3 tablespoons Meringue powder
10 tablespoons warm water
Using an electric stand mixer, combine the above ingredients and beat on low speed for 8 minutes. Divide icing into several bowls and add food coloring to each. Transfer frosting to pastry bags. Outline cookies and then fill the inside using the pastry tip. Gently shake the cookie from side to side to even out the frosting. Add sprinkles!
Happy Holidays!
xo
applesauce-spice cupcakes
Applesauce-Spice Cupcakes
Recipe from Martha Stewart’s Cupcakes
Muffins
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
½ cup packed light-brown sugar
4 large eggs, room temperature
1 ½ cups unsweetened applesauce
1 cup (about 4 ounces) toasted pecans, chopped (see tips)
Brown Sugar Cream Cheese Frosting
½ cup (stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed light-brown sugar
Directions
Preheat oven to 350 degrees. Line standard muffin tons with paper liners. Whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add applesauce and then flour mixture, beating until just combined after each. Stir in pecans by hand.
Divide batter evenly among muffin cups, filling each about three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To make the frosting:
With an electric mixer on medium-high speed, beat butter, cream cheese, and brown sugar until smooth. Use immediately, or refrigerate up to 3 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth. Makes 2 ½ cups
To finish, use a small offset spatula to spread cupcakes with frosting. You can also use a piping bag with a large tip, fill and frost cupcakes. Frosted cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.
Makes 18 cupcakes
Tips
Toasted Nuts: Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast, stirring occasionally, until fragrant, 8 to 10 minutes. (Watch carefully to prevent burning.) Transfer nuts to a plate; let cool completely.
growlers pourhouse
photo credit www.growlerspourhouse.com
Craft Beer and Beer Food is what you’ll find at Growler’s Pourhouse, located in NoDa, Charlotte’s Historic Arts District.
If you’re looking for food that tastes great with beer then this is the place for you. Growler’s calls it simply “beer food.” Raw oysters, homemade hot dogs & sausage, peel & eat shrimp, and chips & dip are just some of the great items on the menu. Everything at Growlers is made in house.
Growlers Pourhouse provides a rotating selection of the best craft beers produced in America.
Sit at the bar and watch the game on the large flat screen while snacking on popcorn, popped fresh from their popcorn machine.
Growler Pourhouse Menu (just a sampling)
Peel and Eat Shrimp
PBR steamed peel and eat shrimp with old bay and cocktail sauce
Oysters on the half shell
With cocktail sauce and GPH sauce
Try the sampler: six oysters & three beers
Pesto Portabello Panini
Basil, pesto, Portobello mushroom, roasted red peppers on sourdough (or marbled rye)
Cheese and Beer Pairing
Thomasville Farmstead (GA) ~ Hefewiezen
Carolina Moon Brie (NC) ~ IPA
Grafton Cheddar (VM) ~ Brown
Point Reyes (CA) ~ Double/Triple
Honeycomb & Crostini
Growlers Pourhouse
3120 N Davidson Street
Charlotte, NC 28205
704.910.6566
Growlers Pourhouse on Facebook
Follow Growlers Pourhouse on Twitter
Check out this video of Growlers Pourhouse
vines grille & wine bar
I instantly loved the atmosphere, linen tablecloths, candles, vases filled with wine corks, and I can’t forget the jazz music. They have a jazz performance every night, making it feel like an intimate Jazz Lounge. We listened to the ‘Sounds of Sinatra.’
The Culinary Team at Vines focuses on working with only the very best ingredients using heirloom vegetables, hand-foraged exotic mushrooms, wild greens and locally grown organic produce. Offering Dry-aged Prime Certified Angus Beef (28 days), American and Japanese Kobe, Wild Caught Fresh Fish and Seafood (fresh seafood is brought in daily) and All Natural Poultry and Lamb.
Our Dinner Selection:
Grilled Octopus with red onions, roasted fennel, extra virgin olive oil
Grilled Wild Salmon, Cannellini Beans, Artichoke & Lemon Puree
Pan-Seared Chilean Sea Bass, Lobster Risotto, Grilled Asparagus, Thai Basil Buerre Blanc
Apple Bread Pudding served with Strawberries and Whipped Cream
Vines Grille & Wine Bar
7533 West Sand Lake Road
Orlando, Florida 32819
P.407.351.1227
Visit the wine shop
The Arnold Palmer Room
Vines has one of the largest and most comprehensive wine lists in Orlando. This room is available for wine tastings and private dinner functions.
The Cedar Room
This room is available for business functions up to 50 guests. This glassed in room is adjacent to the main dining area.
Vines Grille & Wine Bar~ For the Love of fine Wine, Food and Music
Best of Award of Excellence 2009-2010-2011 from Wine Spectator
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vinnie's raw bar
Vinnie’s Raw Bar in Charlotte (South End~Dilworth Neighborhood) is a great place to watch the game and eat good food.
There’s so much to choose from on the menu at Vinnie’s Raw Bar. The menu includes everything from fresh seafood to wings, wings and more wings!
Some local favorites:
Steamed Shrimp ½ LB 1 LB
steamed to perfection with Old Bay Seasoning
Mussels
One pound of wild mussels sautéed in butter and garlic
Oysters Gulf Coast by the Bucket
Served with Vinnie’s Famous Cocktail Sauce
Fresh Shucked Raw Oysters
Hand shucked to order
World Famous Crab Legs
Your choice of Alaskan King Crab or Snow Crab Legs
Wings
Fresh Chicken Wings Fried and shaken in your choice of Vinnie’s Buffalo, Barbalo, Dry Rub, Teriyaki, Garlic or Old Bay.
Po’Boys
Loaded with your choice of fried oysters, shrimp, catfish or chicken stuffed into a fresh hoagie roll and topped with lettuce and tomato.
There are food and drink specials everyday of the month.
Vinnie’s Sardine Grill & Raw Bar
1714 South Boulevard
Charlotte, NC 28203
(P) 704.332.0006
xo
easy thanksgiving side dish
Recipe Adapted from the November 2011 Issue of Whole Living Magazine
Roasted Brussels Sprouts and grapes with walnuts
Ingredients
Brussels sprouts, 1 bag, halved
Red Seedless Grapes, 2 cups
Fresh Thyme, a few sprigs
Extra Virgin Olive Oil, 1-2 tablespoons
Balsamic Vinegar, 2 teaspoons
Walnuts, toasted and chopped, ½ cup
Salt & Pepper, to taste
Putting it all together
Pre-heat the oven to 450 degrees. Meanwhile arrange brussels sprouts and grapes on a sheet pan (lined with tinfoil for easy clean-up) and drizzle with olive oil. Sprinkle with thyme leaves and season with salt & pepper. Roast until caramelized and tender, about 20 minutes.
Once out of the oven, drizzle with balsamic vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.
Serves 2-4
~Tip~
For the holidays you may want to double the recipe!
I would love to hear from you! Please comment below or send me an email @ljanelli@hotmail.com.
xo
the sweetest spot in town
Crave Dessert Bar
If you’re craving something sweet than you have to stop into Crave Dessert Bar to cure your sweet tooth.
This dessert boutique, turned upscale lounge at night is a must this weekend.
Crave Dessert Menu pairs decadent desserts with wines by the glass from various parts of the world. Start your evening off with cocktails. Crave has over 40 different sensational cocktails to choose from.
~Warm Bites~
Baked Mac & Cheese
Baked herb béchamel cheddar pasta finished with oan-seared pancetta and lavendar crumb topping
Margarita Flatbread
Fresh artisan flatbread with a marinara base, prepared with a blend of roma tomatoes, whole milk mozzarella and sweet basil
Crab & Lobster Bisque
Rich lobster bisque with whispers of sweet cherry and bites of jumbo lump Maryland crab, served warm in a crispy buttery baked bread bowl
The Provance Encrusted Chevre Salad
Roasted red peppers, spinach, arugula, swiss chard and radicchio tossed in a citrus vinaigrette and topped with crouton-encrusted goat cheese
Fondue
Gruyere cheese served with fresh fruit and vegetables
Milk chocolate served with seasonal fruits, fudge brownies, rice krispies treats and marshmallows
Sliders
Gourmet Angus Beef, Spicy Buffalo Chicken, Creole Crab Cake
Combination Trio~ one of each
~The Fun Stuff~
S’mores Platter
Hershey’s milk chocolate, graham crackers, marshmallows, served with skewers and your own mini fire pit for toasting
~The Layer Cakes~
Double-Decker Strawberry Cake
Southern traditional strawberry shortcake stacked with New York style cheesecake and finished with a rich strawberry glaze
The Victorian
Three moist layers of rich chocolate cake stacked with a dark chocolate mousse and enveloped with decadent chocolate butter cream icing
~The Cheesecakes~
New Yorker
A silky, traditional New York cheesecake with a buttery graham cracker crust
Oreo Cheesecake
An abundance of crushed chocolate Oreo cookies in our traditional cheesecake, topped with Oreo cookie crumbles
~Cupcakes~
Detailed Devils
Red velvet cupcakes topped with a decadent whipped milk chocolate frosting
Strawcup Berrycake
Strawberry infused cupcakes laced with cream cheese frosting
Support your local artist~ all photographs and artwork displayed on the walls are available for purchase.
Crave Dessert Bar offers catering for Private Events and Corporate Functions.|
Crave Dessert Bar
500 W. 5th Street
Charlotte, NC 28202
(P) 704. 335. 0588
Crave Dessert Bar on Facebook
I would love to hear from you! Please comment below or send me an email @ljanelli@hotmail.com
xo
