recipes - Gracie's Providence

Crème Fraîche Panna Cotta

Ellen — Tue, 07 Jul 2015 14:00:07 +0000

Crème Fraîche Panna Cotta

Serve this Crème Fraîche Panna Cotta with spiced carrot cake, candied walnuts, golden raisin mostarda, and walnut-ginger ice cream to leave even the pickiest of your dinner guests delighted. This recipe is a four in one, so don’t get overwhelmed. Just take it one part at a time.

Yield: 6 servings

Ingredients

Gelatin – 3 sheets
Crème fraîche – 1 1/4 cups (260g)
Heavy Cream – 1 13 cups (312g)
Sugar – 1/2 cup (100g)

Method

Bloom the gelatin in cold water. Once bloomed, squeeze out the excess water from the gelatin, set aside.
In a small pot, heat the heavy cream and sugar until the sugar has dissolved and the cream begins to steam. Remove from heat.
Add the gelatin to the hot cream off the heat. Whisk well to incorporate.
Add the crème fraîche and whisk until smooth.
Pour into jars, filling halfway.
Allow the panna cotta to set in the refrigerator for at least 3 hours or overnight.

Spiced Carrot Cake

Eggs, room temperature 2
Vegetable Oil – 2/3 cup (150g)
vanilla extract – 1 teaspoon
All purpose flour – 1 cup (125g)
baking powder – 1 teaspoon
baking soda – ½ teaspoon
cinnamon – 1 teaspoon
ground ginger – ½ teaspoon
clove – ¼ teaspoon
carrot, grated – 1 cup (165g)

Method

Add the grated carrot and fold to combine.
Sift together the dry ingredients. By hand, fold in the sifted dry ingredients with a rubber spatula until combined.
Stream in oil and vanilla extract on low speed.
Using a mixer, whip the eggs and sugar to full volume, about 5 minutes on high speed.
Preheat the oven to 350 degrees. Line a quarter sheet pan with parchment and grease with butter to prevent sticking.
Pour into prepared sheet pan.
Bake at 350 degrees for about 25 minutes.
Once cool, cut into desired shapes or tear into organically shaped pieces. Store in an airtight container until ready to serve.

Golden Raisin Mostarda

Golden Raisins – 1 cup
White Wine – ¼ cup
sugar – 1 cup
mustard seeds – 1 teaspoon
salt – ¼ teaspoon

Method

Bring the white wine, sugar, mustard seeds, and salt to a boil.
Add the golden raisins, reduce to a simmer, and cook for 2-3 minutes until raisins begin to plump.
Transfer into a bowl and allow raisins to cool in the liquid.

Candied Walnuts

Walnuts – 1/2 cup (100g)
Vanilla extract – 1 teaspoon
Light brown sugar – 1/4 cup (50g)
Sea salt – ¼ teaspoon

Method

Preheat the oven to 350 degrees.
Toss everything together until the walnuts are fully coated in brown sugar.
Bake for 15 minutes, stirring the nuts every 5 minutes to ensure even baking.

Assembly

Place two pieces of spiced carrot cake onto chilled panna cotta.
Add a spoonful of golden raisin mostarda.
Scatter several candied walnuts over the top. Enjoy!

The post Crème Fraîche Panna Cotta first appeared on Gracie's Providence.

The post Crème Fraîche Panna Cotta appeared first on Gracie's Providence.

Grapefruit Pudding Cake

Ellen — Wed, 24 Jun 2015 21:24:19 +0000

Grapefruit Pudding Cake

Yield: 9 servings

This dessert can be enjoyed year round, but is a personal favorite in the winter. Served warm, these pudding cakes are a creamy yet light, and pair wonderfully with Hachiya persimmon. The grapefruit can be easily substituted for lemon or lime, as well.

Ingredients:

Eggs, separated – 2

Sugar – 1/2 cup plus 1 Tablespoon (114g)

Buttermilk – 1/4 cup (56g)

Grapefruit Zest – 1 grapefruit

Grapefruit Juice – 2/3 cup (140g)

All-purpose Flour – 1/3 cup plus 1 Tablespoon (56g)

Salt – 1/4 teaspoon

Directions:

Preheat the oven to 325°F. Coat 9 aluminum ramekins with melted butter and sugar and place in a baking pan.
Whip the egg whites and half the sugar to stiff peaks.
In a small bowl, whisk together the remaining ingredients until smooth.
Carefully fold the whites into the grapefruit mixture in 3 additions. Careful not to over mix.
Pour the batter evenly, filling each ramekin ¾ full. Batter will be thick but pour-able.
Fill the baking pan ½ inch high with hot water. Cover with foil and bake for 20 minutes.
Uncover and bake for another 10 minutes.
Remove from the water bath and cool for 5 minutes. Invert to unmold the cakes from the ramekins, and serve warm.

The post Grapefruit Pudding Cake first appeared on Gracie's Providence.

The post Grapefruit Pudding Cake appeared first on Gracie's Providence.

Peach and Rhubarb Tart

Ellen — Wed, 24 Jun 2015 21:08:15 +0000

Peach Rhubarb Tart

A perfect way to use the summer’s bounty. I like to pair peaches and rhubarb during their brief season together in late June. The high acid from the rhubarb is balanced by the juicy, sweet peaches in this harmonious summer tart. This tart can be made easily with whatever fruit you have, all summer long.

Cornmeal Dough

yield: 1 x 9” tart

Cornmeal – 3/4 cup (100g)
All-purpose flour – 3/4 cup (100g)
Salt – 1/2 teaspoon
Powdered sugar – 1/2 cup (62g)
Butter (room temperature) – 1 stick plus 1 Tablespoon (127g)
Egg (room temperature) – 1 large
Vanilla extract – 1 teaspoon

Directions

In a small bowl, combine cornmeal, flour, and salt. Set aside.
Cream butter with the powdered sugar until smooth.
Add the egg and vanilla, mix until fully combined. Scrape down the sides of the mixing bowl periodically.
Add the dry ingredients all at once and mix until just combined, careful not to over mix.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours.

Peach and Rhubarb Filling

Peaches (sliced into six pieces) – 2 cups
Rhubarb (cut into 1″ pieces) – 2 cups
Sugar – 1 cup (200g)
All-purpose flour – 1/2 cup (67g)
Salt – 1 teaspoon
Lemon juice – 1/8 cup (28g)

Directions

Combine all ingredients into a large bowl. Toss to fully coat the fruit in sugar and flour.

Assembly

Preheat oven to 350 degrees.
Once the dough is chilled, roll out to 1⁄4” and fill a 9” pie or tart pan. Place in the freezer for 15 minutes to allow for a good chill before baking. This helps the tart maintain its’ shape.
Line the cold tart with a 12” piece of parchment paper. Fill center with dried beans or rice to weigh down the tart. Bake for 10 minutes (this is called “blind baking”).
Remove the parchment and blind baking beans and fill the tart with the fruit filling.
Bake again for about 30 minutes or until juices bubble and the crust of the tart begin to turn golden brown.
Allow to cool for 30 minutes before garnishing and slicing.
Garnish with fresh peaches, thinly sliced and folded like ribbons on top.
Serve with ice cream or whipped cream, lightly sweetened with honey.

*Note: Extra dough will keep in the refrigerator for 3 days or in the freezer for 1 month. Try rolling the dough out into tart pans and keeping them in the freezer, ready for your favorite fruit!

The post Peach and Rhubarb Tart first appeared on Gracie's Providence.

The post Peach and Rhubarb Tart appeared first on Gracie's Providence.

Winter Cocktail Recipe: The Handwarmer

Ellen — Thu, 05 Feb 2015 16:08:51 +0000

If you’ve been shoveling snow nearly as much as I have lately, there is something to be said for having a warm drink to revive your spirits. Really though, a warm winter cocktail can soften the cold winter wind anytime, snow or no snow. Gracie’s bartender Kristi developed this lovely cocktail for just those times when we need a little touch of warmth to hold us over until summer returns. This winter cocktail recipe has a few steps, but we think you will find the results to be well worth the effort. Alternatively, we are happy to make one for you whenever you stop in to visit this winter.

Winter Cocktail Recipe: The Handwarmer

1.5oz Frangelico

.5oz Art in the Age Snap

1.5oz Cinnamon/Honey Syrup

4oz Steamed Milk

3 Drops Chai Bitters

Steam the milk and cinnamon/honey syrup to create a light foam top. We use the steam wand of an espresso machine, but you could also heat this on your stovetop and whisk the milk and syrup to build a light foam.

In a heated glass coffee cup add Frangelico, Art in the Age Snap, Chai Bitters and top with steamed cinnamon/honey milk mixture. Sprinkle with ground cinnamon & place a whole Cinnamon stick for garnish.

Comment below to let us know how this works for you, or if you have another favorite winter cocktail recipe.

Handwarmer – photo by JWessel Photography

The post Winter Cocktail Recipe: The Handwarmer first appeared on Gracie's Providence.

The post Winter Cocktail Recipe: The Handwarmer appeared first on Gracie's Providence.

Chocolate Chip Cookies

Ellen — Tue, 02 Dec 2014 16:07:17 +0000

Chocolate Chip Cookies are a welcome addition to any occasion, or just because. The Ellie’s chocolate chip cookie is our signature take on the traditional recipe. The oats add a nice texture, and, of course, these are filled with chocolate – YUM! Comment below to let us know how this works for you.

The post Chocolate Chip Cookies first appeared on Gracie's Providence.

The post Chocolate Chip Cookies appeared first on Gracie's Providence.