cranberries that are so good you’ll make them more than just twice a year

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Cranberries
By far, the best cranberries I've ever had
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Combine sugar and water in pan and bring to boil. Add cranberries and bring to boil again then take right off the heat. Let cool then add the almond extract.
Recipe Notes

When fresh cranberries are out of season, frozen cranberries work great. Fresh cranberries can be frozen at home, and will keep up to nine months; they can be used directly in recipes without thawing © Galley Chef All Rights Reserved

chocolate brioches

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Chocolate Brioches
These moist and buttery cakes are popular for breakfast throughout France.
Course Breakfast
Cuisine French
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 120 minutes
Servings
Ingredients
For the sponge:
For the dough:
Course Breakfast
Cuisine French
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 120 minutes
Servings
Ingredients
For the sponge:
For the dough:
Instructions
To make sponge:
  1. In a bowl, dissolve yeast in warm water. Stir in flour, cover with plastic wrap and set in a warm place until foamy, about 10 minutes. (I like to place on the stove under the light).
For the dough:
  1. In the bowl of an electric mixer, combine 2 cups flour, sugar and salt; whisk by hand until well blended. Transfer bowl to mixer and attach dough hook. With mixer on low speed, add egg and milk. Increase speed to medium and knead 5 minutes. Add butter and knead 5 minutes. Stop mixer and add sponge. continue kneading on medium speed until dough is smooth and elastic, 7 to 8 minutes, adding more flour if needed. Cover the bowl with a towel and let rise in a warm place until doubled, about 1 hour.
  2. Butter 12 cupcake molds. Punch down dough, transfer to a lightly floured surface and knead in chocolate chips. Divide dough into 12 equal parts.
  3. Roll on the table in a circular motion to give body to the brioche. With your finger, "saw" a small piece of the brioche in a back and forward motion. This forms a small lump which should remain attached to the body of the brioche.
  4. Place the brioches into the buttered molds.and let rise in a warm place 45 minutes.
  5. Brush tops of brioches with egg mixture. Bake until golden brown, 15 to 20 minutes. Remove from molds and let cool completely. Store brioches in a plastic bag to avoid drying out
Recipe Notes

The first recorded use of the word "brioche" in French dates back to 1404. In 1611, Cotgrave's A Dictionarie of the French and English Tongues, described brioche as "a rowle, or bunne, of spiced bread" stated its origin as Norman. In France it developed as "a sort of bread improved since antiquity by generations of bakers, then of pastry-makers ... with some butter, some eggs, sugar coming later ... it developed from the blessed bread [pain bénit] of the church which gradually became of better quality, more and more costly, less and less bread; until becoming savoury brioche". © Galley Chef All Rights Reserved

CARAMEL TRUFFLES

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Caramel Truffles
Deliciously buttery soft caramels coated in chocolate
Course Dessert
Cuisine English
Prep Time 25 minutes
Cook Time 12 minutes
Servings
Ingredients
Course Dessert
Cuisine English
Prep Time 25 minutes
Cook Time 12 minutes
Servings
Ingredients
Instructions
  1. Line an 8 inch square baking pan with parchment paper, letting the ends hang over the sides. Spray evenly with cooking spray. Combine water, sugars and syrup in medium sauce pan. Bring to a boil over medium high heat and cook until it turns an amber color. Remove from heat. In a 2nd sauce pan, combine the cream, butter, vanilla, and kosher salt. Heat over medium heat. Once the mixture reaches a simmer, remove from heat and set aside. Slowly add the cream mixture to the sugar mixture. It will bubble violently so be careful. Turn the heat back on and continue cooking until the mixture reaches 245 degrees on a candy thermometer. If your mixture becomes any hotter the candy will be too firm, any cooler – it won’t set. Watch it closely. It takes about 12 minutes. Pour out the mixture into the prepared pan and pop in the fridge for a few hours to cool. Once firm, turn the caramel out onto a cutting board and cut into 1 inch slices lengthwise. Roll into logs and cut ¾ inch pieces. Roll into balls and freeze.
  2. Line a baking sheet with parchment paper. Melt the chocolate and using two forks, dip the caramel balls into the chocolate and then place them on the sheet tray. Sprinkle with kosher salt. Place in fridge until set.
Recipe Notes

© Galley Chef All Rights Reserved

CRUMB CAKE

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Crumb Cake
Moist and delicious with lots and lots of crunchy sweet crumb topping.
Course Dessert
Cuisine American
Cook Time 40 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees. Butter and flour a 9 inch round baking pan.
For the topping:
  1. Combine the sugar, brown sugar, cinnamon and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake:
  1. Cream the butter and sugar in a bowl for 5 minutes until light. Add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add the flour mixture to the batter until just combined. If you are using fresh berries, fold them in. Spoon the batter into the prepared pan and spread it out evenly. Pour the topping evenly over the batter and bake for 40 to 50 minutes until golden brown.
Recipe Notes

For variety, fold into the batter 1 cup of fresh berries of any kind. (raspberries, blueberries, blackberries, etc.) © Galley Chef All Rights Reserved

CARAMEL

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Caramel
Deliciously buttery soft caramels.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Servings
Ingredients
Instructions
  1. Line an 8 inch square baking pan with parchment paper, letting the ends hang over the sides. Spray evenly with cooking spray. Combine water, sugars and syrup in medium sauce pan. Bring to a boil over medium high heat and cook until it turns an amber color. Remove from heat. In a 2nd sauce pan, combine the cream, butter, vanilla, and kosher salt. Heat over medium heat. Once the mixture reaches a simmer, remove from heat and set aside. Slowly add the cream mixture to the sugar mixture. It will bubble violently so be careful. Turn the heat back on and continue cooking until the mixture reaches 245 degrees on a candy thermometer. If your mixture becomes any hotter the candy will be too firm, any cooler – it won’t set. Watch it closely. It takes about 12 minutes. Pour out the mixture into the prepared pan and pop in the fridge for a few hours to cool. Once firm, turn the caramel out onto a cutting board and cut into 1 inch slices lengthwise. Roll into logs and cut ¾ inch pieces. Roll into balls and wrap.
Recipe Notes

© Galley Chef All Rights Reserved

GRAVLAX

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Gravlax
This scandinavian, special occasion, dish will melt in your mouth like butter.
Scandinavian Gravlax
Course Appetizers
Cuisine Scandinavian
Prep Time 15 minutes
Passive Time 49 hours
Servings
Ingredients
Gravlax
For the sauce
Course Appetizers
Cuisine Scandinavian
Prep Time 15 minutes
Passive Time 49 hours
Servings
Ingredients
Gravlax
For the sauce
Scandinavian Gravlax
Instructions
Gravlax
  1. Place 2 large dill branches on the bottom of a deep glass dish. Place 1 piece of fish, skin side down on the dill. Mix salt, pepper and sugar together and rub half of the mixture into the flesh of the fish and top with 2 large bunches fresh dill. Rub the rest of the seasoning into the flesh of the other half of the fish and place it flesh side down over the fish in glass dish. Place remaining dill on fish. Wrap the whole thing in foil and put a cutting board on top and then a brick. Leave the fish in the frig for at least 48 hours. Turning every 12 hours. Scrape off al spices and the dill and clean with paper towels. Freeze for a couple of hours before slicing paper thin. Slice horizontally with a sharp filet knife. Serve with square black bread. Accompany with dill mustard sauce.
For the sauce
  1. In a food processor mix mustard sugar and egg yolk. Slowly drizzle in the oil and process until thick. Add remaining ingredients and blend.
Recipe Notes

Recipe Notes Freezing the gravlax is important because it has to be nearly frozen in order to slice. 1 hour before you are ready to serve, remove the fish from the freezer, let it rest at room temperature 1 hour, then, using a filet knife, slice into paper-thin slices diagonally. This recipe is courtesy of Pim Kovach. During the Middle Ages, gravlax was made by fishermen, who salted the salmon and fermented it by burying it in the sand above the high-tide line. The word gravlax comes from the Scandinavian word grav, which literally means "grave" and lax (or laks), which means "salmon", thus gravlax means "buried salmon". Today fermentation is no longer used in the production process. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for a few days. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine, which can be used in Scandinavian cooking as part of a sauce. This same method of curing can be used for any fatty fish. © Galley Chef All Rights Reserved

KEY LIME CHOCOLATE PIE

How can you go wrong with a crunchy chocolate cookie crust, a layer of dark chocolate and a bright and tart lime filling?  This Key Lime Chocolate Pie is everything you would want in a dessert.  It’s like having a chocolate cream filled cookie together with a lime mousse!

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Key Lime Chocolate Pie
This pie has a crunchy chocolate cookie crust, a layer of dark chocolate over the crust and a bright, tart lime filling.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 18 minutes
Servings
slices
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 18 minutes
Servings
slices
Instructions
For the crust
  1. Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. place chocolate wafers in a food processor and process to crumbs Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan. Bake the crust until set, 8 minutes. Set aside on a wire rack; leave the oven on.
For the filling
  1. Meanwhile, in a double boiler, melt the chocolate. Pour it over the cooled pie crust. In a food processor, beat the egg yolks and lime zest until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has set. Cool on a wire rack, then refrigerate. For the topping:
For the whipped cream
  1. Whip the cream and the confectioners' sugar together. Put the whipped cream into a pastry bag with a decorative tip and decorate the pie with it.
Recipe Notes

© Galley Chef All Rights Reserved

KEY LIME RASPBERRY PIE


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Key Lime Raspberry Pie

This pie has a crunchy buttery crust, and a layer of raspberry coulis over the crust with a bright, tart lime filling.

Course Dessert
Cuisine American

Prep Time 30 minutes
Cook Time 18 minutes

Servings
slices


Ingredients
For the crust

Course Dessert
Cuisine American

Prep Time 30 minutes
Cook Time 18 minutes

Servings
slices


Ingredients
For the crust


Instructions
For the crust
  1. Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. place graham crackers in a food processor and process to crumbs Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan. Bake the crust until set, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filling
  1. Meanwhile, in a small pan over low heat, cook raspberries with the sugar for 10 minutes then strain. Pour raspberries over the cooled pie crust. In a food processor, beat the egg yolks and lime zest until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has set. Cool on a wire rack, then refrigerate. For the topping:

For the whipped cream
  1. Whip the cream and the confectioners' sugar together. Put the whipped cream into a pastry bag with a decorative tip and decorate the pie with it.


Recipe Notes

© Galley Chef All Rights Reserved

LEMONY YOGURT CAKE

Light and lemony with no butter fat.  Super light and super moist.

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Lemony Yogurt Cake
Light and lemony with no butter fat.
Course Dessert
Cuisine Greek
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Servings
Ingredients
Course Dessert
Cuisine Greek
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees Grease a 9 “ round cake pan and line the bottom with parchment paper. In a small bowl, sift together flour, baking powder and salt. In a large bowl whisk together yogurt, 1 cup sugar, eggs, lemon zest and vanilla. Whisk in the dry ingredients. Add the oil. Pour into prepared pan and bake for 45 minutes. Meanwhile, heat juice from 2 lemons and 1/3 cup sugar in a small pan until sugar dissolves. When cake is done, remove it from the pan onto a plate and pour the lemon mixture over the cake. Cool. Serve with vanilla ice cream or whipped cream.
Recipe Notes

© Galley Chef All Rights Reserved

MINT CHOCOLATE SPANAKOPITA

An elegant dessert with creamy chocolate and the fresh flavor of mint.  The perfect sweet bite for any cocktail party.

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Mint Chocolate Spanakopita
An elegant dessert with creamy chocolate and the fresh flavor of mint. The perfect sweet bite for any cocktail party.
Course Dessert
Cuisine Greek
Prep Time 20 minutes
Cook Time 12 minutes
Servings
Course Dessert
Cuisine Greek
Prep Time 20 minutes
Cook Time 12 minutes
Servings
Instructions
  1. Preheat oven to 375 degrees. In a large mixing bowl, combine feta cheese, mascarpone cheese, egg, and sugar. In a food processor combine spinach, mint, and nuts to make a pesto. Stir pesto into cheese mixture.
  2. Thaw fillo sheets according to directions. Place one sheet on work area, brush with melted butter, sprinkle with sugar and continue until you have 5 layers. Cut those layers into 5 strips. Break up the chocolate bars and put a piece of chocolate at the end of each strip.
  3. Add 1 teaspoon of the cheese-pesto mixture on top of the chocolate. Place another piece of chocolate on top of the cheese-pesto mixture and roll into a triangle. Brush top with butter and bake on a parchment paper-lined cookie sheet for 12 to 15 minutes until golden brown. Drizzle with melted chocolate or sprinkle with powdered sugar or both!
Recipe Notes

© Galley Chef All Rights Reserved