NYの有名店のレシピを見つけたら、教えてくださいね。 自分のオリジナルでもNYっぽいものならOKかな？？？
（ 各店のレシピ本からそのまま貼り付けるのは著作法に引っかかるかな？） リンク元もお願いします。
実際に作った方は、写真載せたり、コツや失敗談を書いていただいても結構です。
ただお店と同じ材料（粉やバター等）がないと全く同じにはならないかもしれませんが、工夫してくださいね。
＊＊＊
補足：
アメリカの１Cupは 236.6 ml です
quart 0.95 L
pint 473 mL
fl oz 30 mL fluid ounce
pound 1 lb = 454 g
ounce 16 oz = 1lb 1 oz = 28 g
摂氏 t ℃と華氏 f°Fの関係式は f = (9/5) t +32 350Fは176℃ 400Fは204℃
All Purpose Flourとは中力粉ぐらいで11%のグルテンがあります。 （でも、薄力粉でもOKだと思います。） この All Purposeではフランスパンなどのパンは焼けますが、逆にスポンジケーキは上手くやけません。ちなみに Pastry Flourはグルテン９％ （薄力粉）、Bread Flourは13% （強力粉）ぐらい。
Self Risingはもともと Baking Powderが入ったもの。 自分でBaking Powderを足してください。 （他のレシピと比べてみて適量を割り出してください。）
Confectioners’ Sugarは Power Sugar または 粉砂糖。 こっちのは少しコーンスターチが入っています。
vanilla extractはバニラエッセンスで代用してください。
乳製品 Sour Cream、BUTTER MILK等
http://
バターの単位のＳｔｉｃｋとは、アメリカでは１ｌｂを４つに分けて、紙にくるんでＳｔｉｃｋ状にして売っているから、Ｓｔｉｃｋという単位を使います。 １ｌｂ ４５４ｇなので、１Ｓｔｉｃｋは １１３ｇです。
＊＊＊
時間が掛かりすぎるので、私（管理人）は日本語には訳しません。 NYに遊びに来る時に備えて頑張ってくださいね！ どうしても分からないところは２、３文でしたら相談にのりますが、基本は辞書を片手に訳してくださいね。 （訳してくださる人がいらしたらお願いします。）
英語のヒント (対訳）
http://
http://
http://
http://
http://
（日本食を英語で紹介）
http://
アメリカ特有の材料などは質問に答えられたら答えます。 （けれど、最初に検索する努力をしてからお願いします。）
（ 各店のレシピ本からそのまま貼り付けるのは著作法に引っかかるかな？） リンク元もお願いします。
実際に作った方は、写真載せたり、コツや失敗談を書いていただいても結構です。
ただお店と同じ材料（粉やバター等）がないと全く同じにはならないかもしれませんが、工夫してくださいね。
＊＊＊
補足：
アメリカの１Cupは 236.6 ml です
quart 0.95 L
pint 473 mL
fl oz 30 mL fluid ounce
pound 1 lb = 454 g
ounce 16 oz = 1lb 1 oz = 28 g
摂氏 t ℃と華氏 f°Fの関係式は f = (9/5) t +32 350Fは176℃ 400Fは204℃
All Purpose Flourとは中力粉ぐらいで11%のグルテンがあります。 （でも、薄力粉でもOKだと思います。） この All Purposeではフランスパンなどのパンは焼けますが、逆にスポンジケーキは上手くやけません。ちなみに Pastry Flourはグルテン９％ （薄力粉）、Bread Flourは13% （強力粉）ぐらい。
Self Risingはもともと Baking Powderが入ったもの。 自分でBaking Powderを足してください。 （他のレシピと比べてみて適量を割り出してください。）
Confectioners’ Sugarは Power Sugar または 粉砂糖。 こっちのは少しコーンスターチが入っています。
vanilla extractはバニラエッセンスで代用してください。
乳製品 Sour Cream、BUTTER MILK等
http://
バターの単位のＳｔｉｃｋとは、アメリカでは１ｌｂを４つに分けて、紙にくるんでＳｔｉｃｋ状にして売っているから、Ｓｔｉｃｋという単位を使います。 １ｌｂ ４５４ｇなので、１Ｓｔｉｃｋは １１３ｇです。
＊＊＊
時間が掛かりすぎるので、私（管理人）は日本語には訳しません。 NYに遊びに来る時に備えて頑張ってくださいね！ どうしても分からないところは２、３文でしたら相談にのりますが、基本は辞書を片手に訳してくださいね。 （訳してくださる人がいらしたらお願いします。）
英語のヒント (対訳）
http://
http://
http://
http://
http://
（日本食を英語で紹介）
http://
アメリカ特有の材料などは質問に答えられたら答えます。 （けれど、最初に検索する努力をしてからお願いします。）
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コメント(25)
まずは、一番気になっている人が多いと思われる Magnolia BakeryのCupcakeを！ 是非、遠くて買えない人は作ってみてください。
Magnolia’s Vanilla Cupcakes
http://www.kitchenlink.com/cookbooks/2005/0743246616_2.html
Frosting はこちら
http://www.kitchenlink.com/cookbooks/2005/0743246616_4.html
他にも３つレシピが左上のところからリンクできます。
とりあえず、リンクが切れると悲しいので、貼り付け！
ちなみにアメリカの１Cupは 236.6 ml です！
＊＊＊
Magnolia’s Vanilla Cupcakes
Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
CUPCAKES:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
ICING: Vanilla Buttercream (recipe follows) or Chocolate Buttercream
1. Preheat oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.
＊＊＊
Magnolia's Vanilla Buttercream Frosting
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract
Magnolia’s Vanilla Cupcakes
http://www.kitchenlink.com/cookbooks/2005/0743246616_2.html
Frosting はこちら
http://www.kitchenlink.com/cookbooks/2005/0743246616_4.html
他にも３つレシピが左上のところからリンクできます。
とりあえず、リンクが切れると悲しいので、貼り付け！
ちなみにアメリカの１Cupは 236.6 ml です！
＊＊＊
Magnolia’s Vanilla Cupcakes
Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
CUPCAKES:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
ICING: Vanilla Buttercream (recipe follows) or Chocolate Buttercream
1. Preheat oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.
＊＊＊
Magnolia's Vanilla Buttercream Frosting
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract
http://www.seriouseats.com/recipes/2007/10/juniors-apple-caramel-cheesecake-recipe.html
余計なものを抜けばPlaneになるかな？
Junior's Apple Caramel Cheesecake
makes one 9-inch cheesecake, about 3 inches high -
Ingredients
Junior's Sponge Cake Crust (recipe follows)
For the apple filling:
3 large firm, crisp red-skinned apples
1/2 cup apple cider or apple juice
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
For the cheesecake:
Three 8-ounce packages cream cheese (use only full fat), room temperature
1 1/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream
For the apple-caramel topping:
2 large firm, crisp red-skinned apples
Juice of one large lemon
1 cup caramel or butterscotch ice cream topping
1. Make and bake the Sponge Cake Crust, and leave it in the pan. Keep the oven on.
2. To make the filling, peel and core the apples for the filling into ½-inch, bite-size pieces. Combine the cider, cornstarch, sugar, and cinnamon in a small saucepan and whisk until completely dissolved. While stirring constantly, bring to a full boil over medium heat and continue to boil until thickened, about 2 minutes. Remove from the heat and stir in the apples. Set aside to cool while you make the cake.
3. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 cup of sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the batter on top of the crust, then spoon the apple mixture over the batter, gently spreading it almost to the edge of the pan, completely covering the cake.
4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away―don’t move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours. Transfer the cake to the freezer for 1 hour.
5. For the prettiest cake, decorate within a few hours of serving, so the apples stay fresh and crisp. To make the topping, core the apples and thinly slice them or cut them into bite-size pieces (leave the peel on if you like). Toss the apples with the lemon juice (this keeps them from turning brown). Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a serving plate. Top the cake with the apples (wipe them with a paper towel first).
6. Warm the caramel ice cream topping (don’t let it boil), then drizzle it from the tip of a small spoon in stripes across the top of the cake, all around the edges, and some down the sides. Return the cake to the freezer until the caramel has set, 30 minutes. Refrigerate the cake until ready to serve. Slice with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate. Do not freeze this cake.
余計なものを抜けばPlaneになるかな？
Junior's Apple Caramel Cheesecake
makes one 9-inch cheesecake, about 3 inches high -
Ingredients
Junior's Sponge Cake Crust (recipe follows)
For the apple filling:
3 large firm, crisp red-skinned apples
1/2 cup apple cider or apple juice
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
For the cheesecake:
Three 8-ounce packages cream cheese (use only full fat), room temperature
1 1/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream
For the apple-caramel topping:
2 large firm, crisp red-skinned apples
Juice of one large lemon
1 cup caramel or butterscotch ice cream topping
1. Make and bake the Sponge Cake Crust, and leave it in the pan. Keep the oven on.
2. To make the filling, peel and core the apples for the filling into ½-inch, bite-size pieces. Combine the cider, cornstarch, sugar, and cinnamon in a small saucepan and whisk until completely dissolved. While stirring constantly, bring to a full boil over medium heat and continue to boil until thickened, about 2 minutes. Remove from the heat and stir in the apples. Set aside to cool while you make the cake.
3. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 cup of sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the batter on top of the crust, then spoon the apple mixture over the batter, gently spreading it almost to the edge of the pan, completely covering the cake.
4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away―don’t move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours. Transfer the cake to the freezer for 1 hour.
5. For the prettiest cake, decorate within a few hours of serving, so the apples stay fresh and crisp. To make the topping, core the apples and thinly slice them or cut them into bite-size pieces (leave the peel on if you like). Toss the apples with the lemon juice (this keeps them from turning brown). Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a serving plate. Top the cake with the apples (wipe them with a paper towel first).
6. Warm the caramel ice cream topping (don’t let it boil), then drizzle it from the tip of a small spoon in stripes across the top of the cake, all around the edges, and some down the sides. Return the cake to the freezer until the caramel has set, 30 minutes. Refrigerate the cake until ready to serve. Slice with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate. Do not freeze this cake.
（続き）
Junior’s Sponge Cake Crust
- makes one 9-inch crust
Ingredients
1/3 cup sifted cake flour
3/4 teaspoon baking powder
Pinch of salt
2 extra-large eggs, separated
1/3 cup sugar
1 teaspoon pure vanilla extract
2 drops pure lemon extract
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
Procedure
1. Preheat the oven to 350°F and generously butter the bottom and sides of a 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
2. In a small bowl, sift the flour, baking powder, and salt together.
3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts.
4. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Now, blend in the melted butter.
5. Now wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip). Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don’t worry if you still see a few white specks, as they’ll disappear during baking.
6. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it’s done. Watch carefully and don’t let the top brown. Leave the crust in the pan and place on a wire rack to cool.
Junior’s Sponge Cake Crust
- makes one 9-inch crust
Ingredients
1/3 cup sifted cake flour
3/4 teaspoon baking powder
Pinch of salt
2 extra-large eggs, separated
1/3 cup sugar
1 teaspoon pure vanilla extract
2 drops pure lemon extract
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
Procedure
1. Preheat the oven to 350°F and generously butter the bottom and sides of a 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
2. In a small bowl, sift the flour, baking powder, and salt together.
3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts.
4. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Now, blend in the melted butter.
5. Now wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip). Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don’t worry if you still see a few white specks, as they’ll disappear during baking.
6. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it’s done. Watch carefully and don’t let the top brown. Leave the crust in the pan and place on a wire rack to cool.
こちらにJunior'sの Originaｌがありました。
http://www.wchstv.com/gmarecipes/juniorsfamouscheesecake.shtml
Ingredients for One 9-inch Sponge Cake Layer
# 1/2 cup sifted cake flour
# 1 teaspoon baking powder
# Pinch of salt
# 3 extra-large eggs separated
# 1/2 cup plus 2 tablespoons sugar
# 1 teaspoon pure vanilla extract
# 3 drops pure lemon extract
# 3 tablespoons unsalted butter, melted
# 1/4 teaspoon cream of tartar
Directions for the Thin Sponge Cake Layer for Cheesecake
1. Preheat the oven to 350 F and generously butter a 9-inch springform pan. Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside.
2. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).
5. Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).
6. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.
Makes Enough for One Cheesecake
Ingredients for Cream Cheese Filling
# 4 8-ounce packages cream cheese (the regular variety not light Neufchatel cream cheese), at room temperature
# 1 2/3 cups sugar
# 1/4 cup cornstarch
# 1 tablespoon pure vanilla extract
# 2 extra-large eggs
# 3/4 cup heavy whipping cream
Directions for the Cream Cheese Filling
1. Preheat the oven to 350 F and generously butter a 9-inch springform pan. Make the batter for the sponge cake as the recipe directs Evenly spread the batter on the bottom of the pan, and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (do not remove it from the pan).
2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 mintues, then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/2 cups of the sugar, then beat in the vanilla and heavy cream. Blend in the eggs, one at a time, beating the bating only until completely blended (just like they do at Junior's). Be careful not to overmix the batter.
4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan.
6. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
Makes Enough for One 8-Inch Cake, About 2 1/2 Inches High
http://www.wchstv.com/gmarecipes/juniorsfamouscheesecake.shtml
Ingredients for One 9-inch Sponge Cake Layer
# 1/2 cup sifted cake flour
# 1 teaspoon baking powder
# Pinch of salt
# 3 extra-large eggs separated
# 1/2 cup plus 2 tablespoons sugar
# 1 teaspoon pure vanilla extract
# 3 drops pure lemon extract
# 3 tablespoons unsalted butter, melted
# 1/4 teaspoon cream of tartar
Directions for the Thin Sponge Cake Layer for Cheesecake
1. Preheat the oven to 350 F and generously butter a 9-inch springform pan. Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside.
2. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).
5. Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).
6. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.
Makes Enough for One Cheesecake
Ingredients for Cream Cheese Filling
# 4 8-ounce packages cream cheese (the regular variety not light Neufchatel cream cheese), at room temperature
# 1 2/3 cups sugar
# 1/4 cup cornstarch
# 1 tablespoon pure vanilla extract
# 2 extra-large eggs
# 3/4 cup heavy whipping cream
Directions for the Cream Cheese Filling
1. Preheat the oven to 350 F and generously butter a 9-inch springform pan. Make the batter for the sponge cake as the recipe directs Evenly spread the batter on the bottom of the pan, and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (do not remove it from the pan).
2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 mintues, then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/2 cups of the sugar, then beat in the vanilla and heavy cream. Blend in the eggs, one at a time, beating the bating only until completely blended (just like they do at Junior's). Be careful not to overmix the batter.
4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan.
6. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
Makes Enough for One 8-Inch Cake, About 2 1/2 Inches High
（続き）
Ingredients for the Macaroon Crunch
# 1/2 cup chopped mixed nuts (almonds, peacans, and/or walnuts)
# 1/2 cup angel flake coconut
Ingredients for the Strawberry Topping
# 1 quart large ripe strawberries
# 1 cup strawberry jelly
# 1/2 cup apricot preserves
Directions for the Fresh Strawberry Cheesecake
1. Preheat the oven to 350 F and butter a 9-inch springform pan. Make and bake the sponge cake layer. Make the cheesecake filling and bake the cake as for Junior's Famous No. 1 Pure Cream Cheesecake. Transfer the baked cake to a wire rack to cool, about 1 hour.
2. While the cake is baking and cooling, make the macaroon crunch: Spread the nuts and coconut on a baking sheet and toast in a 350 F oven until golden and crunchy, about 10 to 15 minutes. Set the crunch aside to cool.
3. To prepare the strawberries: Wash, hull, and sort through the strawberries, then pat them dry with paper towels. Starting at the outside edge of the cheesecake, arrange the berries on their sides, in rows, with ends pointing toward the edge of the cake. Continue until the top of the cake is completely covered by strawberries.
4. Now make the strawberry topping: Melt the strawberry jelly and apricot preserves together in a small saucepan over medium-low heat. Strain and drizzle the warm jelly over the berries.
5. Sprinkle the macaroon crunch ina 1 1/2-inch border around the edge of the cheesecake, covering the berries around the outside edge. Loosely cover the entire cake with plastic wrap, being careful not to let the glaze stick to the wrap.
6. Refrigerate the cake until it's completely cold, at least 4 hours or overnight. Remove the cake from the pan and serve it chilled. Wrap any leftover cake in plastic wrap and store in the refrigerator.
Ingredients for the Macaroon Crunch
# 1/2 cup chopped mixed nuts (almonds, peacans, and/or walnuts)
# 1/2 cup angel flake coconut
Ingredients for the Strawberry Topping
# 1 quart large ripe strawberries
# 1 cup strawberry jelly
# 1/2 cup apricot preserves
Directions for the Fresh Strawberry Cheesecake
1. Preheat the oven to 350 F and butter a 9-inch springform pan. Make and bake the sponge cake layer. Make the cheesecake filling and bake the cake as for Junior's Famous No. 1 Pure Cream Cheesecake. Transfer the baked cake to a wire rack to cool, about 1 hour.
2. While the cake is baking and cooling, make the macaroon crunch: Spread the nuts and coconut on a baking sheet and toast in a 350 F oven until golden and crunchy, about 10 to 15 minutes. Set the crunch aside to cool.
3. To prepare the strawberries: Wash, hull, and sort through the strawberries, then pat them dry with paper towels. Starting at the outside edge of the cheesecake, arrange the berries on their sides, in rows, with ends pointing toward the edge of the cake. Continue until the top of the cake is completely covered by strawberries.
4. Now make the strawberry topping: Melt the strawberry jelly and apricot preserves together in a small saucepan over medium-low heat. Strain and drizzle the warm jelly over the berries.
5. Sprinkle the macaroon crunch ina 1 1/2-inch border around the edge of the cheesecake, covering the berries around the outside edge. Loosely cover the entire cake with plastic wrap, being careful not to let the glaze stick to the wrap.
6. Refrigerate the cake until it's completely cold, at least 4 hours or overnight. Remove the cake from the pan and serve it chilled. Wrap any leftover cake in plastic wrap and store in the refrigerator.
有名イタリアンシェフ Mario Batali の Babbo の ”Rosemary and Olive Oil Cake”
ちょっと料理のような材料ですが、意外に美味しかったので試してみてください。
http://ulteriorepicure.wordpress.com/2007/06/07/rosemarys-olive-oil-baby/
Ingredients
4 eggs
3/4 cup sugar
2/3 cup extra virgin olive oil
2 tablespoons finely chopped fresh rosemary leaves
1 1/2 cup unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
Method:
1. Preheat the oven to 325 F. Spray a 10-inch loaf pan with non-stick cooking spray and set aside.
2. In the bowl of an electric mixer, use the whip attachment to beat the eggs for 30 seconds. Add the sugar and continue to beat until the mixture is very foamy and pale in color. With the mixer running, slowly drizzle in the olive oil. Using a spatula, gently fold the rosemary into the batter.
3. In a separate bowl, whisk togeher the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the egg mixture. Pour the batter into the prepared pan.
4. Bake for 45 to 50 minutes, rotating the pan halfway through for even color. The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean. Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.
* Cook’s note: When you rotate the pan half-way through baking, the cake has a souffle-like look to it. Try to disturb the cake as little as possible in the rotation.
ちょっと料理のような材料ですが、意外に美味しかったので試してみてください。
http://ulteriorepicure.wordpress.com/2007/06/07/rosemarys-olive-oil-baby/
Ingredients
4 eggs
3/4 cup sugar
2/3 cup extra virgin olive oil
2 tablespoons finely chopped fresh rosemary leaves
1 1/2 cup unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
Method:
1. Preheat the oven to 325 F. Spray a 10-inch loaf pan with non-stick cooking spray and set aside.
2. In the bowl of an electric mixer, use the whip attachment to beat the eggs for 30 seconds. Add the sugar and continue to beat until the mixture is very foamy and pale in color. With the mixer running, slowly drizzle in the olive oil. Using a spatula, gently fold the rosemary into the batter.
3. In a separate bowl, whisk togeher the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the egg mixture. Pour the batter into the prepared pan.
4. Bake for 45 to 50 minutes, rotating the pan halfway through for even color. The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean. Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.
* Cook’s note: When you rotate the pan half-way through baking, the cake has a souffle-like look to it. Try to disturb the cake as little as possible in the rotation.
Four Season Hotelのレストラン57で食べた”赤ちゃんのおしり”のようにふわふわといわれているレモンリコッタパンケーキ。 噂どおりに美味しかったですが、お財布には痛い （ＯＪ， Ｃｏｆｆｅｅ，Ｔａｘ ＆ Ｔｉｐで、$60ぐらいします…）ので、是非挑戦してみてください。
LEMON-RICOTTA HOT CAKES
Adapted from the Four Seasons Hotel New York
Time: About 30 minutes
6 large eggs, separated
1 1/2 cups whole-milk ricotta cheese
1 stick unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons grated lemon zest
Powdered sugar, for dusting
Blackberries for garnish, optional.
1. Heat a griddle. Whip egg whites until they hold firm, glossy peaks, and set aside. Beat ricotta, butter, egg yolks and vanilla together, and set aside.
2. Whisk together flour, sugar, salt and zest. With a rubber spatula, stir dry ingredients gently into the ricotta mixture. Stir a spoonful of whipped egg whites into the batter; then gently fold in the remainder.
3. Grease the heated griddle, if necessary. Drop 3 tablespoons of batter for each pancake on the griddle, allowing space for spreading. Cook until golden on the bottom and the top shows a bubble or two. Gently flip, and cook until undersides are light brown. Dust with powdered sugar. Top with berries, if desired.
Yield: About 20 small hot cakes.
http://query.nytimes.com/gst/fullpage.html?res=9C00EED7113AF93BA15752C1A9679C8B63
（2ページ目のバリエーション）
SAVORY CORN PANCAKES
Adapted from ''Pancakes A to Z'' by Marie Simmons (Houghton Mifflin, 1997)
Time: About 30 minutes
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup corn kernels, fresh, frozen, or canned and drained
1 tablespoon grated onion
Freshly ground black pepper
1 cup buttermilk
2 large eggs, separated
4 tablespoons unsalted butter, melted and cooled
1 1/2 cups sour cream and 2 ounces golden or black caviar, optional.
1. Heat griddle. Stir cornmeal, flour, baking soda and salt together in a medium bowl. Add corn, onion and a grinding of pepper; stir to coat.
2. Whisk together buttermilk, egg yolks and 2 tablespoons butter. In a separate bowl, whip egg whites until they form soft peaks.
3. Stir buttermilk mixture into dry ingredients until just blended. Add beaten egg whites, and gently fold in.
4. Lightly grease the heated griddle. Pour a scant 1/4 cup batter onto griddle for each pancake. On medium-low heat, cook until tops have small bubbles, bottoms are lightly browned and edges are beginning to set. Carefully turn and brown other side. Brush with melted butter. Serve with sour cream and caviar, if desired.
Yield: About 24 small pancakes.
GINGERBREAD PANCAKES
Time: About 30 minutes
1 cup all-purpose flour
1/3 cup (packed) brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon dry mustard
Pinch ground cloves
Pinch freshly grated nutmeg
1/4 teaspoon salt
3/4 cup sour cream
1/2 cup milk
4 tablespoons unsalted butter, melted and cooled
2 tablespoons molasses
1 large egg
Vanilla ice cream.
1. Heat a griddle. Whisk together all dry ingredients, making sure brown sugar does not clump. In another bowl, whisk together all the remaining ingredients except ice cream. Pour liquid ingredients over dry, and mix gently with a whisk.
2. Grease the griddle, if necessary. Spoon 1/4 cup batter onto griddle for each pancake, allowing space for spreading. Lightly press batter into rounds with a spatula. Cook until undersides are very brown and tops are lightly speckled with bubbles. Flip pancakes over, and cook until undersides are light brown. Serve hot, topped with ice cream.
Yield: About 12 medium-size pancakes.
LEMON-RICOTTA HOT CAKES
Adapted from the Four Seasons Hotel New York
Time: About 30 minutes
6 large eggs, separated
1 1/2 cups whole-milk ricotta cheese
1 stick unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons grated lemon zest
Powdered sugar, for dusting
Blackberries for garnish, optional.
1. Heat a griddle. Whip egg whites until they hold firm, glossy peaks, and set aside. Beat ricotta, butter, egg yolks and vanilla together, and set aside.
2. Whisk together flour, sugar, salt and zest. With a rubber spatula, stir dry ingredients gently into the ricotta mixture. Stir a spoonful of whipped egg whites into the batter; then gently fold in the remainder.
3. Grease the heated griddle, if necessary. Drop 3 tablespoons of batter for each pancake on the griddle, allowing space for spreading. Cook until golden on the bottom and the top shows a bubble or two. Gently flip, and cook until undersides are light brown. Dust with powdered sugar. Top with berries, if desired.
Yield: About 20 small hot cakes.
http://query.nytimes.com/gst/fullpage.html?res=9C00EED7113AF93BA15752C1A9679C8B63
（2ページ目のバリエーション）
SAVORY CORN PANCAKES
Adapted from ''Pancakes A to Z'' by Marie Simmons (Houghton Mifflin, 1997)
Time: About 30 minutes
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup corn kernels, fresh, frozen, or canned and drained
1 tablespoon grated onion
Freshly ground black pepper
1 cup buttermilk
2 large eggs, separated
4 tablespoons unsalted butter, melted and cooled
1 1/2 cups sour cream and 2 ounces golden or black caviar, optional.
1. Heat griddle. Stir cornmeal, flour, baking soda and salt together in a medium bowl. Add corn, onion and a grinding of pepper; stir to coat.
2. Whisk together buttermilk, egg yolks and 2 tablespoons butter. In a separate bowl, whip egg whites until they form soft peaks.
3. Stir buttermilk mixture into dry ingredients until just blended. Add beaten egg whites, and gently fold in.
4. Lightly grease the heated griddle. Pour a scant 1/4 cup batter onto griddle for each pancake. On medium-low heat, cook until tops have small bubbles, bottoms are lightly browned and edges are beginning to set. Carefully turn and brown other side. Brush with melted butter. Serve with sour cream and caviar, if desired.
Yield: About 24 small pancakes.
GINGERBREAD PANCAKES
Time: About 30 minutes
1 cup all-purpose flour
1/3 cup (packed) brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon dry mustard
Pinch ground cloves
Pinch freshly grated nutmeg
1/4 teaspoon salt
3/4 cup sour cream
1/2 cup milk
4 tablespoons unsalted butter, melted and cooled
2 tablespoons molasses
1 large egg
Vanilla ice cream.
1. Heat a griddle. Whisk together all dry ingredients, making sure brown sugar does not clump. In another bowl, whisk together all the remaining ingredients except ice cream. Pour liquid ingredients over dry, and mix gently with a whisk.
2. Grease the griddle, if necessary. Spoon 1/4 cup batter onto griddle for each pancake, allowing space for spreading. Lightly press batter into rounds with a spatula. Cook until undersides are very brown and tops are lightly speckled with bubbles. Flip pancakes over, and cook until undersides are light brown. Serve hot, topped with ice cream.
Yield: About 12 medium-size pancakes.
ついでにＬａｄｙ Ｍというか、東京都広尾のあるＰａｐｅｒ Ｍｏｏｎのミルクレープレシピ。 ＮＹでは、この見るクレープはいろいろなところに卸されています。 今日もＳａｋｓの８ＦのＣａｆｅのＭｅｎｕにあるのを見つけてしまいました…。
http://www.nytimes.com/2005/05/15/magazine/15FOOD.html
Gâteau de Crêpes
For the crepe batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups flour
7 tablespoons sugar
Pinch salt
For the vanilla pastry cream:
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons butter
For the assembly:
Corn oil
2 cups heavy cream
1 tablespoon sugar or more
3 tablespoons Kirsch
Confectioners' sugar.
1. The day before, make the crepe batter and the pastry cream. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
2. Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
3. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
4. Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
5. Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won't hold peaks. Fold it into the pastry cream.
6. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar. Slice like a cake. Batter adapted from ''Joy of Cooking.'' Pastry cream adapted from ''Desserts,'' by Pierre Herme and Dorie Greenspan. Serves 10.
http://www.nytimes.com/2005/05/15/magazine/15FOOD.html
Gâteau de Crêpes
For the crepe batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups flour
7 tablespoons sugar
Pinch salt
For the vanilla pastry cream:
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons butter
For the assembly:
Corn oil
2 cups heavy cream
1 tablespoon sugar or more
3 tablespoons Kirsch
Confectioners' sugar.
1. The day before, make the crepe batter and the pastry cream. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
2. Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
3. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
4. Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
5. Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won't hold peaks. Fold it into the pastry cream.
6. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar. Slice like a cake. Batter adapted from ''Joy of Cooking.'' Pastry cream adapted from ''Desserts,'' by Pierre Herme and Dorie Greenspan. Serves 10.
veniero's の リコッタチーズケーキと、パインナッツクッキー。 ビデオです。
http://abcnews.go.com/Video/playerIndex?id=1739716&affil=wabc
クッキー生地：
１ ｌｂ 小麦粉 （たぶん All Purpose)
1/2 lb 砂糖
1/2 ｌｂ ショートニング （おじさんの訛りが分からないので、推定）
水 少々
４ 卵
厚さ 1/8 inch
Filling：
３ ｌｂ リコッタチーズ
１ ｌｂ 粉砂糖
８ 卵
３７５°Fのオーブンで４０分
http://abcnews.go.com/Video/playerIndex?id=1739700&affil=wabc
１ ｌｂ アーモンドペースト
1/2 lb 砂糖
２ 卵
松の実 適量
３１５°F で 狐色になるまで。
１０日間常温で保存できる。
http://abcnews.go.com/Video/playerIndex?id=1739716&affil=wabc
クッキー生地：
１ ｌｂ 小麦粉 （たぶん All Purpose)
1/2 lb 砂糖
1/2 ｌｂ ショートニング （おじさんの訛りが分からないので、推定）
水 少々
４ 卵
厚さ 1/8 inch
Filling：
３ ｌｂ リコッタチーズ
１ ｌｂ 粉砂糖
８ 卵
３７５°Fのオーブンで４０分
http://abcnews.go.com/Video/playerIndex?id=1739700&affil=wabc
１ ｌｂ アーモンドペースト
1/2 lb 砂糖
２ 卵
松の実 適量
３１５°F で 狐色になるまで。
１０日間常温で保存できる。
マグノリア ベーカリー の レッド ヴェルヴェットケーキのレシピです。 ご存知と思いますが、ココアとお酢で赤い色をだしているのですよね。 （現代は、もっと発色をよくするために食紅はつかっています。）
http://amny.com/urbanite-1.812039/magnolia-s-red-velvet-secrets-1.1906954
Recipe: Magnolia Red Velvet Cake with Whipped Vanilla Icing
Cake:
3 1/3 cups cake flour (not self-rising)
¾ cup (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract
1 ½ teaspoons salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda
Preheat oven to 350 degrees. Grease and lightly flour three 9 x 2 “round cake pans, then line the bottoms with parchment paper circles (or wax paper). If making cupcakes, line 2 dozen cupcake liners with paper liners.
In a small bowl, sift the cake flour and set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. Scrape down the sides of the bowl.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour.
With each addition, beat until the ingredients are incorporated but do not overbeat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.
Cakes: Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
If making cupcakes: Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Magnolia Bakery Whipped Vanilla Icing
6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and stirring constantly, cook until the mixture becomes very thick and begins to bubble, about 10-15 minutes. Remove from the heat and let cool for a few minutes. Place a piece of waxed paper directly on the surface and let cool to room temperature, about 30 minutes.
In a large bowl, on medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer – set a time!) Use immediately.
http://amny.com/urbanite-1.812039/magnolia-s-red-velvet-secrets-1.1906954
Recipe: Magnolia Red Velvet Cake with Whipped Vanilla Icing
Cake:
3 1/3 cups cake flour (not self-rising)
¾ cup (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract
1 ½ teaspoons salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda
Preheat oven to 350 degrees. Grease and lightly flour three 9 x 2 “round cake pans, then line the bottoms with parchment paper circles (or wax paper). If making cupcakes, line 2 dozen cupcake liners with paper liners.
In a small bowl, sift the cake flour and set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. Scrape down the sides of the bowl.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour.
With each addition, beat until the ingredients are incorporated but do not overbeat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.
Cakes: Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
If making cupcakes: Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Magnolia Bakery Whipped Vanilla Icing
6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and stirring constantly, cook until the mixture becomes very thick and begins to bubble, about 10-15 minutes. Remove from the heat and let cool for a few minutes. Place a piece of waxed paper directly on the surface and let cool to room temperature, about 30 minutes.
In a large bowl, on medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer – set a time!) Use immediately.
つでに紹介されていた、Red Velvet Cakeのお勧めのお店。
お酢は入っていますが、すっぱくはありません。
We recommend the red velvet at....
Tribeca Treats
94 Reade St., 212-571-0500
Amy Ruth’s Harlem
113 West 116th St., 212-280-8779
Betty Bakery
448 Atlantic Ave., (between Bond St & Nevins St), Brooklyn, 718-246-2402
Billy’s Bakery
184 Ninth Ave., 212-647-9956
Sugar Sweet Sunshine
126 Rivington St., 212-995-1960
Amy’s Bread
Various locations. Go to amysbread.com
Crumbs
Various locations, go to crumbs.com
Cafeteria
119 Seventh Ave., 212-414-1717
Daisy May’s BBQ
623 11th Ave., 212-977-1500
Magnolia Bakery
Various locations, go to magnoliabakery.com
お酢は入っていますが、すっぱくはありません。
We recommend the red velvet at....
Tribeca Treats
94 Reade St., 212-571-0500
Amy Ruth’s Harlem
113 West 116th St., 212-280-8779
Betty Bakery
448 Atlantic Ave., (between Bond St & Nevins St), Brooklyn, 718-246-2402
Billy’s Bakery
184 Ninth Ave., 212-647-9956
Sugar Sweet Sunshine
126 Rivington St., 212-995-1960
Amy’s Bread
Various locations. Go to amysbread.com
Crumbs
Various locations, go to crumbs.com
Cafeteria
119 Seventh Ave., 212-414-1717
Daisy May’s BBQ
623 11th Ave., 212-977-1500
Magnolia Bakery
Various locations, go to magnoliabakery.com
本の紹介でちらっとかきましたが、Sullivan Street Bakeryのパンのレシピ
このときは Ｎｏ Ｋｎｅａｄ Ｂｒｅａｋ （捏ねなくていいパン）と流行ったのですよ。 ただ、器具にぼろぼろになってもいいルクルーゼのような重いお鍋が要ります。 お鍋だけを熱く熱してから、生地を入れてその直後にぱりっと焼き上げます。
（要注意!!!：
最初から種を入れて発行させると、お鍋に生地が張り付いてしまい、ホーローの表面が大変なことになってしまいましたので、お勧めしません。 もう捨ててもいいかと思っている Ｃａｓｔ Ｉｒｏｎのお鍋がある時にだけ試してください。 ルクルーゼなのの高級器具の保証はいたしかねません。）
関連記事。
http://www.nytimes.com/2006/11/08/dining/08mini.html
実際に作っているビデオ
http://video.nytimes.com/video/2006/11/07/dining/1194817104184/no-knead-bread.html
作り方だけ。
http://www.nytimes.com/2006/11/08/dining/081mrex.html
November 8, 2006
Recipe: No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
このときは Ｎｏ Ｋｎｅａｄ Ｂｒｅａｋ （捏ねなくていいパン）と流行ったのですよ。 ただ、器具にぼろぼろになってもいいルクルーゼのような重いお鍋が要ります。 お鍋だけを熱く熱してから、生地を入れてその直後にぱりっと焼き上げます。
（要注意!!!：
最初から種を入れて発行させると、お鍋に生地が張り付いてしまい、ホーローの表面が大変なことになってしまいましたので、お勧めしません。 もう捨ててもいいかと思っている Ｃａｓｔ Ｉｒｏｎのお鍋がある時にだけ試してください。 ルクルーゼなのの高級器具の保証はいたしかねません。）
関連記事。
http://www.nytimes.com/2006/11/08/dining/08mini.html
実際に作っているビデオ
http://video.nytimes.com/video/2006/11/07/dining/1194817104184/no-knead-bread.html
作り方だけ。
http://www.nytimes.com/2006/11/08/dining/081mrex.html
November 8, 2006
Recipe: No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
Ｂｕｔｔｅｒ ＬａｎｅというＥＶにある一年ぐらい前にできた小さい素敵なＣｕｐ Ｃａｋｅ屋のレシピ （私はカップケーキはそんなに好きではないのですが、ここのとチカリシャスの別店舗 （目の前ですが） かどっちかという感じかしら。 それ以外はいいやって。）
是非今度試してみようかと思います。
一応、マイナーなカップケーキ屋かもしれませんので、ＨＰを。http://www.butterlane.com/ (音がします。 フランス語のだれきった歌なので思わずだれてします。）
ちなみに一人＄５０でＣｕｐｃａｋｅ Ｌｅｓｓｏｎ （Ｇｒｏｕｐ） を受けられます。 お遊びで受講しようかな。
http://www.butterlane.com/classes.html
http://cupcakestakethecake.blogspot.com/2009/01/recipe-for-butter-lanes-chocolate.html
Butter Lane Chocolate Cupcakes
Ingredients
Makes 40 cupcakes
* 2 3/4 cups cake flour (not self-rising)
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2 1/2 cups sugar
* 1 cup (2 sticks) unsalted butter, room temperature
* 6 ounces unsweetened chocolate, melted and cooled to room temperature
* 4 extra-large eggs
* 1 tablespoon plus 1 teaspoon pure vanilla extract
* 1 cup sour cream
* Vanilla French Buttercream (see below)
Directions
1. Preheat oven to 325 degrees. Line 40 standard muffin cups with cupcake liners and set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together sugar and butter until light and fluffy, 3 to 5 minutes. Add chocolate and beat on medium speed until well combined, 1 to 2 minutes. Add eggs, 1 at a time, mixing well after each addition. Add sour cream and vanilla and mix until well combined, 1 to 2 minutes.
4. With mixer on low speed, add flour mixture in three parts, alternating with 1 cup water and beginning and ending with flour; beat until just combined, 1 to 3 minutes.
5. Fill prepared muffin cups three-quarters full with batter. Transfer to oven and bake for 10 minutes. Rotate muffin pans and continue baking until a cake tester inserted into the center of a cupcake comes out clean, about 10 minutes more. Let cool completely before frosting.
Vanilla French Buttercream
Ingredients
Makes about 1 quart
* 7 extra-large egg whites
* 2 1/2 cups sugar
* 2 teaspoons cream of tartar
* 1 cup (2 sticks) unsalted butter, cut into small pieces and chilled
* 1 teaspoon pure vanilla extract
* 2 vanilla beans, halved lengthwise
Directions
1. In a large heatproof bowl set over (but not touching) simmering water, whisk together egg whites and sugar until sugar is melted and mixture reaches 140 degrees on a candy thermometer, 7 to 10 minutes.
2. Transfer mixture to the bowl of an electric mixture fitted with the whisk attachment; beat on high until stiff peaks form, 12 to 15 minutes. Add cream of tartar and beat for one minute more.
3. Reduce speed to medium and add butter, a few pieces at a time, mixing well after each addition. Add vanilla extract and scrape vanilla bean seeds into mixture; beat until well combined, about 2 minutes. Transfer to refrigerator; chill for 15 minutes before using.
是非今度試してみようかと思います。
一応、マイナーなカップケーキ屋かもしれませんので、ＨＰを。http://www.butterlane.com/ (音がします。 フランス語のだれきった歌なので思わずだれてします。）
ちなみに一人＄５０でＣｕｐｃａｋｅ Ｌｅｓｓｏｎ （Ｇｒｏｕｐ） を受けられます。 お遊びで受講しようかな。
http://www.butterlane.com/classes.html
http://cupcakestakethecake.blogspot.com/2009/01/recipe-for-butter-lanes-chocolate.html
Butter Lane Chocolate Cupcakes
Ingredients
Makes 40 cupcakes
* 2 3/4 cups cake flour (not self-rising)
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2 1/2 cups sugar
* 1 cup (2 sticks) unsalted butter, room temperature
* 6 ounces unsweetened chocolate, melted and cooled to room temperature
* 4 extra-large eggs
* 1 tablespoon plus 1 teaspoon pure vanilla extract
* 1 cup sour cream
* Vanilla French Buttercream (see below)
Directions
1. Preheat oven to 325 degrees. Line 40 standard muffin cups with cupcake liners and set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together sugar and butter until light and fluffy, 3 to 5 minutes. Add chocolate and beat on medium speed until well combined, 1 to 2 minutes. Add eggs, 1 at a time, mixing well after each addition. Add sour cream and vanilla and mix until well combined, 1 to 2 minutes.
4. With mixer on low speed, add flour mixture in three parts, alternating with 1 cup water and beginning and ending with flour; beat until just combined, 1 to 3 minutes.
5. Fill prepared muffin cups three-quarters full with batter. Transfer to oven and bake for 10 minutes. Rotate muffin pans and continue baking until a cake tester inserted into the center of a cupcake comes out clean, about 10 minutes more. Let cool completely before frosting.
Vanilla French Buttercream
Ingredients
Makes about 1 quart
* 7 extra-large egg whites
* 2 1/2 cups sugar
* 2 teaspoons cream of tartar
* 1 cup (2 sticks) unsalted butter, cut into small pieces and chilled
* 1 teaspoon pure vanilla extract
* 2 vanilla beans, halved lengthwise
Directions
1. In a large heatproof bowl set over (but not touching) simmering water, whisk together egg whites and sugar until sugar is melted and mixture reaches 140 degrees on a candy thermometer, 7 to 10 minutes.
2. Transfer mixture to the bowl of an electric mixture fitted with the whisk attachment; beat on high until stiff peaks form, 12 to 15 minutes. Add cream of tartar and beat for one minute more.
3. Reduce speed to medium and add butter, a few pieces at a time, mixing well after each addition. Add vanilla extract and scrape vanilla bean seeds into mixture; beat until well combined, about 2 minutes. Transfer to refrigerator; chill for 15 minutes before using.
上のカップケーキのレシピですが、Ｏｒｉｇｉｎａｌのマーサスチュワートのリンクに行くと、実際に作っているビデオがあります。
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=c8d8aee20c4fe110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&rsc=ts_Homepage_Homepage
ここのカップケーキは美味しいので、実際に作ってみたら、とても美味しくでき、友達にも喜んでくれました。
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=c8d8aee20c4fe110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&rsc=ts_Homepage_Homepage
ここのカップケーキは美味しいので、実際に作ってみたら、とても美味しくでき、友達にも喜んでくれました。
今日発売の ＳａｒａｂｅｔｈのＢａｋｅ Ｂｏｏｋ の （Ａｍａｚｏｎ） の Ｄｅｓｃｒｉｐｔｉｏｎに載っていた、クッキーのレシピです。
（でも、経営難のＢａｒｎｓ＆Ｎｏｂｌｅから買ってくださいね。 リンカーンセンターの前は今月の終わりで閉店になってしまいます。 他のＬｏｃａｔｉｏｎもＣｌｏａｓｅされると、立ち読みができなくなってしまうので、よろしくお願いします。 Ｍａｎｈａｔｔａｎ内のＤｅｌｉｖｅｒｙだと、１１ＡＭまでにＯｒｄｅｒすれば、ただでＳａｍｅ Ｄａｙ Ｄｅｌｉｖｅｒｙです。 私は今日の午後Ｏｒｄｅｒしたので、明日手元に届く予定です。）
本の感想は、読み応えありそうな思い大きな本でした。 最初はパンなので、初心者の方は尻ごみしてしまうかも。 でも、後ろのほうにはＣｏｏｋｉｅｓやあの有名なＪａｍの作り方まで載っているので、できあがるまでに時間がかかってもいいというお菓子作りをする人にはお勧めの本ではと思います。 最近のアメリカの料理本なので、写真も沢山あります。）
http://search.barnesandnoble.com/Sarabeths-Bakery/Sarabeth-Levine/e/9780847834082/?itm=1
Sarabeth's Bakery: Chocolate Chubbies
Makes about 2 dozen cookies
Ingredients
8 tablespoons (1 stick) unsalted butter, cut into ½-inch cubes
9 ounces semisweet or bittersweet chocolate (no more than 62% cacao), finely chopped
3 ounces unsweetened chocolate, finely chopped
½ cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon fine sea salt
3 large eggs, at room temperature
1 ¼ cups superfine sugar
2 teaspoons pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 ½ cups (5 ½ ounces) coarsely chopped pecans
1 ¼ cups (4 ½ ounces) coarsely chopped walnuts
Position racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper.
Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth. Remove the bowl from the heat and let stand, stirring occasionally, until cooled slightly but still warm, about 5 minutes.
Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl.The dough will be somewhat soft.
Using a 2-inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 ½ inches apart. Bake the cookies immediately―if you wait, they won’t be shiny after baking. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), 17 to 20 minutes. Do not overbake. Cool completely on the baking pans. (The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.)
（でも、経営難のＢａｒｎｓ＆Ｎｏｂｌｅから買ってくださいね。 リンカーンセンターの前は今月の終わりで閉店になってしまいます。 他のＬｏｃａｔｉｏｎもＣｌｏａｓｅされると、立ち読みができなくなってしまうので、よろしくお願いします。 Ｍａｎｈａｔｔａｎ内のＤｅｌｉｖｅｒｙだと、１１ＡＭまでにＯｒｄｅｒすれば、ただでＳａｍｅ Ｄａｙ Ｄｅｌｉｖｅｒｙです。 私は今日の午後Ｏｒｄｅｒしたので、明日手元に届く予定です。）
本の感想は、読み応えありそうな思い大きな本でした。 最初はパンなので、初心者の方は尻ごみしてしまうかも。 でも、後ろのほうにはＣｏｏｋｉｅｓやあの有名なＪａｍの作り方まで載っているので、できあがるまでに時間がかかってもいいというお菓子作りをする人にはお勧めの本ではと思います。 最近のアメリカの料理本なので、写真も沢山あります。）
http://search.barnesandnoble.com/Sarabeths-Bakery/Sarabeth-Levine/e/9780847834082/?itm=1
Sarabeth's Bakery: Chocolate Chubbies
Makes about 2 dozen cookies
Ingredients
8 tablespoons (1 stick) unsalted butter, cut into ½-inch cubes
9 ounces semisweet or bittersweet chocolate (no more than 62% cacao), finely chopped
3 ounces unsweetened chocolate, finely chopped
½ cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon fine sea salt
3 large eggs, at room temperature
1 ¼ cups superfine sugar
2 teaspoons pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 ½ cups (5 ½ ounces) coarsely chopped pecans
1 ¼ cups (4 ½ ounces) coarsely chopped walnuts
Position racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper.
Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth. Remove the bowl from the heat and let stand, stirring occasionally, until cooled slightly but still warm, about 5 minutes.
Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl.The dough will be somewhat soft.
Using a 2-inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 ½ inches apart. Bake the cookies immediately―if you wait, they won’t be shiny after baking. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), 17 to 20 minutes. Do not overbake. Cool completely on the baking pans. (The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.)
SarabethのＨＰからのＲｅｃｉｐｅｓです。
http://www.sarabeth.com/recipes.asp
でも、一から作るというよりかは、Ｓａｒａｂｅｔｈの商品を使ってアレンジする程度のものです。
SarabethのＢｌｏｇのＲｅｃｉｐｅのＰａｇｅですが、Ｃｏｍｉｎｇ Ｓｏｏｎとなっていて何もないです。
http://goddessofbakedom.com/sb/sarabeth/sarabeths-recipes.html
Healthという雑誌に、Ｓａｒａｂｅｔｈ’ｓ ＰａｎｃａｋｅｓのＲｅｃｉｐｅが掲載されていたようです。
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001675042
Sarabeth's Pancakes
Prep: 5 minutes; Cook: 16 minutes. Toss in some cooked wheat berries (whole-wheat kernels that you'll find in natural-foods stores) for a subtle chewiness. Blueberries are a delicious addition, too.
Yield: Makes 8 servings (about 16 pancakes) (serving size: 2 pancakes)
Ingredients
* 1 cup (5 ounces) whole-wheat flour
* 1 cup (5 ounces) all-purpose flour
* 1 tablespoon baking powder
* 2 tablespoons sugar
* 1/2 teaspoon kosher salt
* 2 1/2 cups 1% low-fat milk
* 2 large eggs, separated
* 1 1/2 teaspoons butter, divided
* Maple syrup, warmed, for serving
* Sarabeth's preserves, for serving
Preparation
1. Put first 5 ingredients (through salt) in a large bowl and stir with a whisk; make a well in the center. Put egg yolks and milk in a medium bowl and stir with a whisk until blended. Pour the milk mixture into the well of the dry ingredients. Using a wooden spoon, stir just until the batter is mixed. Do not overmix (a few tiny lumps of flour may remain).
2. In a small bowl, beat the egg whites with a hand mixer just until soft peaks form. Gently fold the egg whites into the batter.
3. Preheat a large nonstick pan. Add 1 teaspoon of the butter and heat over medium-high heat. Reduce heat to medium. Using 1/3 cup for each pancake, pour the batter into the pan, leaving 1 inch between pancakes. Cook until tiny bubbles form on the surface of the batter, about 2 minutes. Turn the pancakes and cook until the other side is golden brown, about 2 more minutes. Keep warm.
4. Add the remaining butter to the pan, and continue cooking until you run out of batter. Serve pancakes immediately on warmed plates, with the syrup and preserves on the side.
Nutritional Information
Calories:
219
Fat:
5g (sat 2g,mono 1g,poly 1g)
Cholesterol:
62mg
Protein:
9g
Carbohydrate:
18g
Fiber:
3g
Iron:
2mg
Sodium:
270mg
Calcium:
191mg
Sarabeth Levine, Health, NOVEMBER 2007
http://www.sarabeth.com/recipes.asp
でも、一から作るというよりかは、Ｓａｒａｂｅｔｈの商品を使ってアレンジする程度のものです。
SarabethのＢｌｏｇのＲｅｃｉｐｅのＰａｇｅですが、Ｃｏｍｉｎｇ Ｓｏｏｎとなっていて何もないです。
http://goddessofbakedom.com/sb/sarabeth/sarabeths-recipes.html
Healthという雑誌に、Ｓａｒａｂｅｔｈ’ｓ ＰａｎｃａｋｅｓのＲｅｃｉｐｅが掲載されていたようです。
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001675042
Sarabeth's Pancakes
Prep: 5 minutes; Cook: 16 minutes. Toss in some cooked wheat berries (whole-wheat kernels that you'll find in natural-foods stores) for a subtle chewiness. Blueberries are a delicious addition, too.
Yield: Makes 8 servings (about 16 pancakes) (serving size: 2 pancakes)
Ingredients
* 1 cup (5 ounces) whole-wheat flour
* 1 cup (5 ounces) all-purpose flour
* 1 tablespoon baking powder
* 2 tablespoons sugar
* 1/2 teaspoon kosher salt
* 2 1/2 cups 1% low-fat milk
* 2 large eggs, separated
* 1 1/2 teaspoons butter, divided
* Maple syrup, warmed, for serving
* Sarabeth's preserves, for serving
Preparation
1. Put first 5 ingredients (through salt) in a large bowl and stir with a whisk; make a well in the center. Put egg yolks and milk in a medium bowl and stir with a whisk until blended. Pour the milk mixture into the well of the dry ingredients. Using a wooden spoon, stir just until the batter is mixed. Do not overmix (a few tiny lumps of flour may remain).
2. In a small bowl, beat the egg whites with a hand mixer just until soft peaks form. Gently fold the egg whites into the batter.
3. Preheat a large nonstick pan. Add 1 teaspoon of the butter and heat over medium-high heat. Reduce heat to medium. Using 1/3 cup for each pancake, pour the batter into the pan, leaving 1 inch between pancakes. Cook until tiny bubbles form on the surface of the batter, about 2 minutes. Turn the pancakes and cook until the other side is golden brown, about 2 more minutes. Keep warm.
4. Add the remaining butter to the pan, and continue cooking until you run out of batter. Serve pancakes immediately on warmed plates, with the syrup and preserves on the side.
Nutritional Information
Calories:
219
Fat:
5g (sat 2g,mono 1g,poly 1g)
Cholesterol:
62mg
Protein:
9g
Carbohydrate:
18g
Fiber:
3g
Iron:
2mg
Sodium:
270mg
Calcium:
191mg
Sarabeth Levine, Health, NOVEMBER 2007
Magnolia Bakery’s Pumpkin Spice Whoopie (pies) @ Magnolia Bakery $3
http://www.metro.us/ArticlePrint/687300?language=en
This recipe yields 60 halves for 30 whoopie pies. Or stop by your local Magnolia Bakery and pick one up for $3.
Ingredients:
3 cups Hecker’s AP Flour
1 tablespoon cinnamon
2 teaspoons ground ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups sugar, granulated
1 cups light brown sugar
1 cups vegetable oil
4 large eggs
1 1/2 cup + 2 tablespoons + 2 teaspoons pumpkin
1 tablespoon pure vanilla extract
1 tablespoon orange zest
3/4 cup dried cranberries
Directions
1. Preheat your oven to 325 degrees.
2. In a large bowl, whisk together the flour, cinnamon, ginger, baking powder, baking soda, allspice, salt, clove and nutmeg; set aside.
3. Put sugar, brown sugar and oil into a mixer and mix together using the whisk attachment. It will look grainy.
4. Add the eggs, one at a time, scraping down the sides of the mixing bowl and mixing well after each addition.
5. Add the pumpkin, vanilla and orange peel to the mixer and mix.
6. Stir in the flour mixture, by hand, until just combined.
7. Stir in the cranberries.
8. Using a small ice cream scooper, scoop batter onto a paper-lined cookie sheet and bake at 325 for eight to 10 minutes.
Maple Cream Cheese Frosting
Ingredients:
1 cup cream cheese, softened and diced
1/2 cup butter, softened
3/4 cup or 6 tablespoon maple syrup, grade B
1 teaspoon pure vanilla extract
4 cups confectioners’ sugar, 10X
Directions
Using the paddle attachment and starting on speed one, mix the cream cheese and the butter into the mixer. After they have combined, turn mixer speed up to two and beat using the paddle attachment until smooth, about three minutes.
Add the maple syrup and vanilla. Add in the sugar, two cups at a time, scraping down the sides and bottom of the bowl. Beat until all of the sugar is incorporated and the icing is smooth and creamy.
http://www.metro.us/ArticlePrint/687300?language=en
This recipe yields 60 halves for 30 whoopie pies. Or stop by your local Magnolia Bakery and pick one up for $3.
Ingredients:
3 cups Hecker’s AP Flour
1 tablespoon cinnamon
2 teaspoons ground ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups sugar, granulated
1 cups light brown sugar
1 cups vegetable oil
4 large eggs
1 1/2 cup + 2 tablespoons + 2 teaspoons pumpkin
1 tablespoon pure vanilla extract
1 tablespoon orange zest
3/4 cup dried cranberries
Directions
1. Preheat your oven to 325 degrees.
2. In a large bowl, whisk together the flour, cinnamon, ginger, baking powder, baking soda, allspice, salt, clove and nutmeg; set aside.
3. Put sugar, brown sugar and oil into a mixer and mix together using the whisk attachment. It will look grainy.
4. Add the eggs, one at a time, scraping down the sides of the mixing bowl and mixing well after each addition.
5. Add the pumpkin, vanilla and orange peel to the mixer and mix.
6. Stir in the flour mixture, by hand, until just combined.
7. Stir in the cranberries.
8. Using a small ice cream scooper, scoop batter onto a paper-lined cookie sheet and bake at 325 for eight to 10 minutes.
Maple Cream Cheese Frosting
Ingredients:
1 cup cream cheese, softened and diced
1/2 cup butter, softened
3/4 cup or 6 tablespoon maple syrup, grade B
1 teaspoon pure vanilla extract
4 cups confectioners’ sugar, 10X
Directions
Using the paddle attachment and starting on speed one, mix the cream cheese and the butter into the mixer. After they have combined, turn mixer speed up to two and beat using the paddle attachment until smooth, about three minutes.
Add the maple syrup and vanilla. Add in the sugar, two cups at a time, scraping down the sides and bottom of the bowl. Beat until all of the sugar is incorporated and the icing is smooth and creamy.
http://www.marthastewart.com/recipe/neils-pancakes
遂に、Ｃｌｉｎｔｏｎ Ｓｔｒｅｅｔ ＢａｋｅｒｙのＰａｎｃａｋｅのＲｅｃｉｐｅがＯｆｆｉｃｉａｌに、マーサの番組で公開されました。
Neil's Pancakes
Ingredients
Makes 18 to 20 3-inch pancakes
4 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
3/4 cup sugar
1 teaspoon coarse salt
6 large eggs, separated
3 cups whole milk
3/4 cup (12 tablespoons) unsalted butter, melted, plus 2 teaspoons unmelted for cooking
1 teaspoon pure vanilla extract
2 1/2 cups blueberries or sliced bananas and 1 cup chopped walnuts (optional)
1/2 cup confectioners' sugar or cinnamon sugar for dusting (optional)
Maple Butter
Directions
１． Sift flour, baking powder, sugar, and salt into a large bowl.
２． In medium bowl, whisk together yolks, milk, melted butter, and vanilla until combined. Whisk yolk mixture into flour mixture until just combined; batter will be slightly lumpy.
３． Place egg white in the bowl of an electric mixer fitted with the whisk attachment, or whisk by hand, until medium peaks form. Gently mix half the egg whites into batter with a rubber spatula. Gently fold in remaining whites. The egg whites should not be fully incorporated into the batter.
４． Heat a griddle until hot, about 350 to 375 degrees. Add remaining unmelted butter to hot griddle. Add 1/4 cup pancake batter and let set. Sprinkle 1 tablespoon blueberries or sliced bananas and 1 teaspoon chopped walnuts, if using, over pancakes. When bubbles begin to form, lift pancake; if golden brown, turn. Cook until golden brown on remaining side.
５． Transfer cooked pancake to a plate and keep warm. Repeat process with remaining batter, fruit, and nuts. Garnish with confectioners' sugar for blueberry pancakes and cinnamon sugar for banana-walnut. Serve warm with maple butter.
Maple butter
Ingredients
Makes 2 cups
1 cup pure maple syrup, preferably grade-B organic
1 cup (2 sticks) cold unsalted butter, cut into cubes
Directions
Heat maple syrup in a small saucepan over medium heat. Add cold butter to warm syrup, whisking until sauce is smooth and all of the butter is incorporated. Remove from heat and keep warm until ready to use. Maple Butter can also be kept refrigerated, in an airtight container, for up to two months. Reheat before using, but never bring to a boil.
遂に、Ｃｌｉｎｔｏｎ Ｓｔｒｅｅｔ ＢａｋｅｒｙのＰａｎｃａｋｅのＲｅｃｉｐｅがＯｆｆｉｃｉａｌに、マーサの番組で公開されました。
Neil's Pancakes
Ingredients
Makes 18 to 20 3-inch pancakes
4 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
3/4 cup sugar
1 teaspoon coarse salt
6 large eggs, separated
3 cups whole milk
3/4 cup (12 tablespoons) unsalted butter, melted, plus 2 teaspoons unmelted for cooking
1 teaspoon pure vanilla extract
2 1/2 cups blueberries or sliced bananas and 1 cup chopped walnuts (optional)
1/2 cup confectioners' sugar or cinnamon sugar for dusting (optional)
Maple Butter
Directions
１． Sift flour, baking powder, sugar, and salt into a large bowl.
２． In medium bowl, whisk together yolks, milk, melted butter, and vanilla until combined. Whisk yolk mixture into flour mixture until just combined; batter will be slightly lumpy.
３． Place egg white in the bowl of an electric mixer fitted with the whisk attachment, or whisk by hand, until medium peaks form. Gently mix half the egg whites into batter with a rubber spatula. Gently fold in remaining whites. The egg whites should not be fully incorporated into the batter.
４． Heat a griddle until hot, about 350 to 375 degrees. Add remaining unmelted butter to hot griddle. Add 1/4 cup pancake batter and let set. Sprinkle 1 tablespoon blueberries or sliced bananas and 1 teaspoon chopped walnuts, if using, over pancakes. When bubbles begin to form, lift pancake; if golden brown, turn. Cook until golden brown on remaining side.
５． Transfer cooked pancake to a plate and keep warm. Repeat process with remaining batter, fruit, and nuts. Garnish with confectioners' sugar for blueberry pancakes and cinnamon sugar for banana-walnut. Serve warm with maple butter.
Maple butter
Ingredients
Makes 2 cups
1 cup pure maple syrup, preferably grade-B organic
1 cup (2 sticks) cold unsalted butter, cut into cubes
Directions
Heat maple syrup in a small saucepan over medium heat. Add cold butter to warm syrup, whisking until sauce is smooth and all of the butter is incorporated. Remove from heat and keep warm until ready to use. Maple Butter can also be kept refrigerated, in an airtight container, for up to two months. Reheat before using, but never bring to a boil.
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