Edible Candles Decoration For Banana Bread Banoffee Cheesecake Recipes

SZALONCUKOR - AN EDIBLE CHRISTMAS DECORATION

Steps:

• Mix the crushed biscuits with the cocoa powder in a big mixing bowl.
• Melt the butter with the sugar and milk on the hob. When the butter and sugar is all melted pour it into the biscuit mix. Mix well and add the rum.
• Cool it in the fridge for about 10 minutes.
• Form little bonbon shapes. This quantity should be enough for 50 pieces.
• Line them up on a tray and transfer into the freezer for 5 minutes.
• Meanwhile chop up the chocolate and melt it over steam. I use a little metal pot for the chocolate and I put it over a pot of boiling water.
• Dip the frozen bonbons into the chocolate and transfer them onto baking paper to dry.
• Once dried you can cut out 15cm x 15cm square shapes from the baking paper and 10cm x 10cm from tin foil and wrap to finish the szaloncukor.
• For photos and more recipes please visit my blog at whatsfordinner.anikoban.com.

JULIA CHILD'S CANDIED CITRUS PEEL

Steps:

• With a vegetable peeler, carefully remove the zest from the lemons without getting any of the white pith included. Cut them into julienne strips 1 1/2 inches long and less than 1/8 inch wide.
• In 1 quart of water, simmer the zests for 6 minutes, then drain and rinse in cold water. Set aside.
• Bring the 1/3 cup water to a simmer in a saucepan and add the sugar, stirring until completely dissolved.
• Cover the pan tightly and, as Julia says, "boil for a moment or two, until the last drops of syrup to fall from the end of a metal spoon form a thread." (This part of Julia's recipe is, I understand, a little vague. Yet sometimes cooking requires the actual experience to really know, and perhaps this is one of those times.).
• Remove saucepan from the heat, stir in the peel and let steep for an hour.
• Use in the "Fresh Lemon Sherbet" recipe or store in the refrigerator in a covered jar where it will keep for weeks.
• Makes one batch of candied zests for the 12 servings of sherbet.

EDIBLE CANDLES (DECORATION FOR BANANA BREAD, BANOFFEE CHEESECAKE

Steps:

• Cut each banana into 2 candle sticks. Do not do this step too far ahead or the banana will brown.
• Slice the sides of the strawberry so that you are left with a thick middle piece.
• Use a toothpick to fix the strawberry onto the banana.

RHUBARB CHEESECAKE

Steps:

• Preheat oven to 325°.
• Spray a 9-inch springform pan with non-stick spray. Set aside.
• In a small bowl, mix together graham crumbs and sugar. Add butter. Stir until well blended. Press crumb mixture firmly over bottom and part way up sides of springform pan. Bake just until edges feel firm and dry, about 10 - 15 minutes. Be careful not to over bake. Set aside to cool. Reduce oven to 300°.
• In blender, process cottage cheese and sour cream until smooth (about 1 minute). Add sugar, flour, eggs, and vanilla and process again until well blended.
• Pour filling into pie crust and bake about 1 hour and 15 minutes, or until edges are dry to touch and center jiggles only slightly when pan is shaken. Remove from oven and cool completely. Cover and refrigerate for at least 5 hours before serving. Run a knife along inside edge of pan and remove sides. Serve with rhubarb topping.
• Rhubarb Compote:.
• Soak rhubarb in 1 gallon cold water for 20 minutes. Drain, pat dry with paper towels, and cut rhubarb crosswise into slices 1/2-inch thick.
• Bring orange juice, orange zest, 3/4 cup sugar, and salt to boil in medium nonreactive saucepan over medium-high heat. Add rhubarb and return to boil, then reduce heat to medium-low and simmer, stirring only 2 or 3 times (frequent stirring causes rhubarb to become mushy), until rhubarb begins to break down and is tender, 7 to 10 minutes. Transfer rhubarb to nonreactive bowl, cool to room temperature, then cover with plastic and refrigerate until cold, at least 1 hour or up to 24.