Chocolate Chip Cookies
Makes 12 large cookies
INGREDIENTS
1 cup walnuts or pecans
1 3/4 cups cake or pastry flour, sifted 1/2 teaspoon salt
1 1/2 sticks unsalted butter 3/4 cup light brown sugar 1/2 cup sugar
1/2 teaspoon baking soda 2 teaspoons warm water 1 large egg
1 teaspoon vanilla
1 cup chocolate chips
METHOD
1Preheat oven to 375°.
2Arrange nuts on a baking tray or sauté pan with riveted metal handles. Toast for 12 - 15 minutes, turning occasionally. Cool and chop coarsely. Set aside.
3Sift together flour and salt; set aside.
4In the mixer bowl with the flat beater attached, cream together butter and sugar on speed 2 until smooth.
5In a small cup or bowl, dissolve the baking soda in warm water and pour into the mixer bowl. Add the vanilla and egg and mix until well blended.
6With mixer off, sprinkle nuts, chocolate chips and flour mixture around the beater. Mix on low speed until just incorporated.
7Turn dough out of bowl and wrap with plastic wrap. Chill until firm. With lightly floured hands, shape the dough into 12 equal balls, about 3 ounces each. Arrange on
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)
Rich Black and White
Baked Alaska
INGREDIENTS
1 angel food cake (see recipe, page 12)
1 quart vanilla ice cream, softened
1 quart chocolate ice cream, softened
1 cup dark chocolate, shaved
1 batch Italian meringue (see recipe, page 11)
METHOD
1Line an
2Slice the angel food cake into
3Press the chocolate ice cream around the side of the bowl, leaving a deep hole in the center. Press the vanilla ice cream in the hole. Wrap with plastic wrap and refreeze for several hours.
4Prepare the Italian meringue.
5Spread the entire batch of meringue onto the ice cream. Do this by using a large star tip on a pastry bag, or simply by spooning on. Freeze until ready to serve.
6Before serving, lightly brown the peaks by using a torch on medium flame, holding the flame an inch away from meringue. (HINT: Use the same torch to heat your knife before slicing Baked Alaska.) If you don’t have a torch, brown the peaks by placing under the broiler for
7Serve with raspberry sauce or warm ganache.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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