Frontera Grill is the Mexican restaurant in Chicago owned by Rick Bayless.
Source: Salsas That Cook by Rick Bayless with JeanMarie Brownson and Deann Groen Bayless
Frontera Grill’s house specialty dessert for more than 13 years has been a gooey chocolate pecan pie in a tender, flaky crust.
Here we’ve turned that same approach into bars, simplifying our original pie recipe and giving it a form that’s right for a buffet or party.
Rather than pastry, we’ve made an easy crust of bread crumbs and crunchy Mexican chocolate, then filled it with an indulgent cargo of nuts and chocolate held together with a just a bit of not- too- sweet goo.
You may find it easiest to line your pan with a carefully flattened piece of heavy-duty foil to help lift the bars out.
Chilling them first will make them easier to cut.
Makes 24 bars.
2 1/2 cups (about 10 ounces) pecan halves ...1 cup (about 6 ounces) finely chopped Mexican chocolate... not larger than 1/4-inch ...3 tablespoons flour ...1 cup firmly packed dark brown sugar ... corn syrup and molasses, sorghum, Steens cane syrup or most...2 teaspoons pure vanilla extract ...
Cake...3 cups cake flour, plus extra for dusting cake pans ...1 cup whole milk ...3 tablespoons red-currant jelly, whisked until it reaches spreading consistency
Icing...12 ounces white chocolate, coarsely chopped (see shopper's note) ...4 cups whipping cream, chilled
Garnish...1 pound white chocolate, room temperature, shaved into curls (use ...
This recipe is made of crispy phyllo packages stuffed with warm, bitter-sweet chocolate ganache topped with raspberries. The fontaine can be prepared 6 to 8 hours in advance, wrapped in plastic wrap and refrigerated, then baked for 8 to 10 minutes just before serving. Once assembled, the fontaines can also be frozen for later use and defrosted for 15 minutes before baking.
7 ounces bittersweet chocolate, chopped ...1/2 cup heavy cream ... cut 1/2 inch thick with a cookie cutter ...1 tablespoon all-purpose flour ...4 egg whites ...1/2 cup granulated sugar ...4 egg yolks ...
1 1/4 cups confectioners' sugar ...1 pound (4 sticks) unsalted butter, at room temperature,... cut into tablespoon-size pieces ...Pinch of salt ...1/4 cup water ...6 ounces cream cheese...1/2 cup water ...
Frontera Grill Mexican Chocolate Pecan Pie Bars
Frontera Grill is the Mexican restaurant in Chicago owned by Rick Bayless.
Source: Salsas That Cook by Rick Bayless with JeanMarie Brownson and Deann Groen Bayless
Frontera Grill’s house specialty dessert for more than 13 years has been a gooey chocolate pecan pie in a tender, flaky crust.
Here we’ve turned that same approach into bars, simplifying our original pie recipe and giving it a form that’s right for a buffet or party.
Rather than pastry, we’ve made an easy crust of bread crumbs and crunchy Mexican chocolate, then filled it with an indulgent cargo of nuts and chocolate held together with a just a bit of not- too- sweet goo.
You may find it easiest to line your pan with a carefully flattened piece of heavy-duty foil to help lift the bars out.
Chilling them first will make them easier to cut.
Makes 24 bars.
2 1/2 cups (about 10 ounces) pecan halves ...1 cup (about 6 ounces) finely chopped Mexican chocolate... not larger than 1/4-inch ...3 tablespoons flour ...1 cup firmly packed dark brown sugar ... corn syrup and molasses, sorghum, Steens cane syrup or most...2 teaspoons pure vanilla extract ...
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Salty's White Chocolate Mousse Cake
Source: Salty's, Seattle, Washington
Makes one 9-inch cake.
Cake...3 cups cake flour, plus extra for dusting cake pans ...1 cup whole milk ...3 tablespoons red-currant jelly, whisked until it reaches spreading consistency
Icing...12 ounces white chocolate, coarsely chopped (see shopper's note) ...4 cups whipping cream, chilled
Garnish...1 pound white chocolate, room temperature, shaved into curls (use ...
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Chocolate and Raspberry Fontaine
Source: Recipe by pastry chef Jacques Torres
This recipe is made of crispy phyllo packages stuffed with warm, bitter-sweet chocolate ganache topped with raspberries. The fontaine can be prepared 6 to 8 hours in advance, wrapped in plastic wrap and refrigerated, then baked for 8 to 10 minutes just before serving. Once assembled, the fontaines can also be frozen for later use and defrosted for 15 minutes before baking.
7 ounces bittersweet chocolate, chopped ...1/2 cup heavy cream ... cut 1/2 inch thick with a cookie cutter ...1 tablespoon all-purpose flour ...4 egg whites ...1/2 cup granulated sugar ...4 egg yolks ...
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California Pizza Kitchen Basic Pizza Dough
Makes dough for two 9-inch pizzas.
1 teaspoon yeast...1/2 cup plus 1 tablespoon warm water (105 to 110 degrees F) ...1 1/2 cups bread flour or all-purpose flour...2 teaspoons granulated sugar...1 teaspoon salt...
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Oliver's Chocolate Biscuit Stuffed with Raspberry Mousse
1 1/4 cups confectioners' sugar ...1 pound (4 sticks) unsalted butter, at room temperature,... cut into tablespoon-size pieces ...Pinch of salt ...1/4 cup water ...6 ounces cream cheese...1/2 cup water ...
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Christmas-Comes-But-Once-A-Year Chocolate Cake
Rum Buttercream Frosting...3/4 cup all-purpose flour ...6 eggs ...1/2 teaspoon almond extract ...1 cup superfine sugar...1/2 cup toasted almonds, chopped ...7 teaspoons granulated sugar ...
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