Eva's Kitchen - Eva Longoria Parker [52]
3. Add the cranberries and return to a simmer until they burst, about 3 minutes. Remove and discard the tea bag.
4. Transfer the pears to a large bowl and pour over the cranberries and syrup. Cover and refrigerate overnight or up to 3 days.
5. Remove and discard the citrus zest, cinnamon stick, and vanilla bean. To serve, arrange the pears on a platter. Spoon over the cranberries and as much of the poaching liquid as desired. Serve.
double chocolate chunk cookies
With melted chocolate blended into the batter, chunks of chocolate throughout, and a shiny outer chocolate layer, these really should be called “triple” chocolate chunk cookies (see photograph). My nieces and I love to make these together. They do the very important—and fun!—job of dipping the cookies in the melted chocolate and arranging them carefully on wax paper to dry.
MAKES ABOUT 15 COOKIES
4 ounces good-quality semi-sweet chocolate, plus 4 ounces for dipping the cookies
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon table salt
8 tablespoons (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
¼ cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla
¾ cup chopped walnuts (optional)
1. Place 1 ounce of the chocolate in a small dish and microwave on high power just until melted, 30 to 60 seconds, stopping and stirring every 10 to 15 seconds. Remove from the microwave, and stir until completely melted. Set aside.
2. Cut the remaining 3 ounces chocolate into ½-inch pieces. Set aside.
3. In a medium mixing bowl, place the flour, baking powder, and salt. Whisk together thoroughly and set aside.
4. In the work bowl of an electric mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the butter, both sugars, egg, and vanilla. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Stir in the reserved melted chocolate. Add the flour mixture and beat on low just until thoroughly blended. Stir in the reserved chocolate chunks and the walnuts, if using. Refrigerate the dough for 30 minutes.
5. Preheat the oven to 375°F. Grease 2 cookie sheets.
6. Drop the dough by heaping tablespoonfuls onto the cookie sheets, spacing about 2 inches apart. Bake until lightly browned, 10 to 12 minutes, turning the sheets halfway through baking for even browning.
7. Let cool 5 minutes on the cookie sheets. Use a thin spatula to transfer them to cooling racks to cool completely.
8. Break or chop the remaining 4 ounces chocolate into ½-inch pieces and place them in a 1-cup glass measuring cup. Microwave on high just until melted, 1 to 2 minutes, stirring every 30 seconds. Remove from the microwave, and stir until completely melted.
9. Line cooling racks or baking sheets with wax paper. Dip each cooled cookie halfway in the melted chocolate and let the excess drip off. Place on the wax paper and let stand in a cool, dry place until the chocolate is firm. If the air is very humid, place in the refrigerator until the chocolate is set, about 30 minutes. Serve.
10. Store between layers of wax paper in a cool, dry place for up to 3 days.
balsamic strawberries
When I tell my guests that this is dessert, I often have to convince them that it really is acceptable to put vinegar on fresh berries. More than acceptable, actually, it is exquisite. Sweet-tart balsamic vinegar flavored with fruit is a perfect counterpoint to luscious, sweet strawberries. This is especially beautiful with large strawberries or with a combination of strawberries, raspberries, and blackberries.
MAKES 4 SERVINGS
1 16-ounce container ripe strawberries, hulled and quartered, or a combination of strawberries, raspberries, and blackberries (about 4 cups)
½ cup dark cherry– or raspberry-flavored balsamic vinegar
Whipped cream
1. In a medium mixing bowl, place the berries and pour the vinegar