Read e-book online Bakeless Sweets: Pudding, Panna Cotta, Fluff, Icebox Cake, PDF

By Faith Durand

ISBN-10: 1613124627

ISBN-13: 9781613124628

Dessert often makes the house prepare dinner reflect on turning at the oven and surroundings apart numerous hours for baking and cooling. now not so quickly! listed here are a hundred twenty five recipes for scrumptious truffles to be made with no turning at the oven. From wealthy Chocolate Custard to Double Cream Coconut Pudding to Peach and Buttermilk Panna Cotta to Triple Chocolate Cream Icebox Cake, there's something the following for everybody. those are effortless, quickly recipes ideal for a fast weeknight dessert, weekend get-together, or a special day. Chapters comprise Stirred Puddings and Custards; Rice, Tapioca, and Whole-Grain Puddings; Panna Cotta and Gelled Puddings; traditional Fruit Jellies; Whipped Cream truffles and Fluffs; and Icebox tarts and Pies.

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Extra resources for Bakeless Sweets: Pudding, Panna Cotta, Fluff, Icebox Cake, and More No-Bake Desserts

Example text

Season with salt and pepper. Ladle the soup into bowls, sprinkle soup with croutons, and serve immediately. qxd 8/21/06 1:59 PM Page 50 CHICKEN AND RICE PORRIDGE ARROZ CALDO Arroz caldo bears a Spanish name that translates into “rice soup,” but this dish is 100 percent Chinese in origin and directly descended from congee. Most Filipinos know arroz caldo (also called pospas or lugaw) as a thick, hearty rice porridge heavily infused with ginger and flavored with stewed chicken. Using bone-in chicken parts will give your soup more flavor than using boneless chicken breast.

Set aside. Prepare the chicken and marinade: Prepare the wings. Chicken wings have three sections: the large drummette, the middle section, and the wing tip. Use a sharp knife to cut between the joints, separating the wing into three parts. Reserve the wing tips for chicken stock. Place the drummette and middle sections into the cooled brine. The wings should be completely covered. Refrigerate for at least 1 hour and up to 3 hours. Drain the wings and rinse under cold water. Pat the wings dry with paper towels.

Dredge the frog legs in the flour, shaking off any excess. When the pan is hot, place the frog legs in the pan and sear for 3 to 4 minutes per side until the meat is well browned. Depending on the size of your frog legs, you may have to do this in two batches, setting the first batch on a plate while the second cooks. Once all the frog legs are seared, return them to the pan and add the rice wine, scraping off any caramelized bits on the bottom of the pan. Add the ginger, lemongrass, and chicken broth and simmer for 15 minutes.

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Bakeless Sweets: Pudding, Panna Cotta, Fluff, Icebox Cake, and More No-Bake Desserts by Faith Durand

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