Devour The Blog: Cooking Channel's Recipe and Food Blog

Sweeten Up Halftime with Madonna’s Favorite Treat

Victoria Phillips — Fri, 03 Feb 2012 22:06:25 +0000

The star of the show — vegan cupcakes.

Admit it: Football is great and all, but the highlight of Sunday’s big game is the halftime performance. OK, I know that statement doesn’t apply to everyone, but it’s not every day Madonna rocks out a montage of old songs (plus her new single, Give Me All Your Luvin, with M.I.A. & Nicki Minaj) in front of thousands of people at the Super Bowl.

I became a die-hard Madonna fan at a young age, learning all the words to Lucky Star, Vogue and Holiday before the first grade. I’ve even been fortunate enough to see the Material Girl in concert (twice!), so I fully expect Sunday’s halftime show to Justify My Love.

A vegan for nearly 20 years, Madonna has a sweet spot for cupcakes. While she’s pumping out the jams on stage, pay homage to the show with Happy Little Vegans’ Vanilla Agave Cupcake recipe. You don’t have to be a vegan to enjoy these sweet little bite-size treats topped with vegan buttercream.

More Sweet Ideas for Super Bowl:

Whet your appetite with her new single:

Click here to view the embedded video.

Super Bowl Sandwiches and Sliders

Victoria Phillips — Fri, 03 Feb 2012 15:14:01 +0000

Believe it or not, a sandwich might just be the perfect game-day food. It’s, generally speaking, pretty uncomplicated, allows for a limitless number of meat/veggie/spread combinations, and comes in a handy, hand-held, nothing-left-over format.

With Super Bowl coming up this Sunday, we’re pulling out the best Cooking Channel has to offer between two buns.

Try Kelsey Nixon’s Cajun Shrimp Po’ Boys (pictured above) for down-home fried shrimp with a Creole kick, or make her Shredded Buffalo Chicken Sandwiches. Dunk them in a Blue Cheese Aioli for traditional chicken wing flavor with a twist.

Philly Cheesesteaks with Melted Fontina and Sautéed Red Onions

Whip up Dave Lieberman’s Philly Cheesesteaks with Melted Fontina and Sautéed Red Onions in 30 minutes or less. Simple yet classic, you can’t go wrong with this sandwich staple.

Giada’s Taleggio and Pear Panini

Giada’s Taleggio and Pear Panini may look dainty, but we guarantee game-day guests will go wild for each bite oozing with decadent Taleggio cheese.

Michael Symon’s Duck Confit Sliders

Cook like an Iron Chef when you make Michael Symon’s Duck Confit Sliders. Inspired by Vietnamese Banh-Mi sandwiches, these small bites are topped with pickled carrots and fresh cilantro leaves.

Aida Mollenkamp’s Swiss Cheeseburger Sliders

Short on time? Keep it quick with Aida Mollenkamp’s Swiss Cheeseburger Sliders. Let guests mix-and-match with a toppings bar of add-ons like crisp bacon, grilled pineapple slices, hummus, BBQ sauce and chive sour cream.

Find More Recipes and Ideas:

Thirsty Thursday: 4 Super Bowl-Inspired Cocktails

Roberto Ferdman — Thu, 02 Feb 2012 22:03:25 +0000

From left to right: The Brady Bomb, The Manning Special, The Gronk and The Big Blue (in the tall martini glass).

It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too.

Last week we shared a recipe for a A Beer and a Ball; this week we’re teaming up with Wine Director Anjoleena Griffin-Holst of the Borgata Hotel Casino & Spa to get you ready for the Super Bowl with not one, two or three… but four new drink recipes inspired by Sunday’s showdown.

Starting with a variation on the classic Manhattan cocktail, a blueberry garnish and splash of vermouth help round off The Big Blue, an ode to the Giants franchise and their decorated history. Or opt for The Manning Special instead, inspired by the Giant’s quarterback and his cool, calm and collected demeanor. If you’re rooting for the Patriots, try The Brady Bomb, an explosive and game-changing cocktail made with cherry vodka, Red Bull energy drink and grenadine syrup, or go for The Gronk, named after their prolific tight end and towering with tequila, white creme de cacao, blue curacao and cream.

So make your picks and pour your drinks. It’ll be hard to go wrong with these tasty sips — especially if you give in and go for all four. Bottoms up, folks.

Big Blue (NY Giants-inspired cocktail)
Courtesy of Anjoleena Griffin-Holst, Wine Director at Borgata Hotel Casino & Spa.

Ingredients:
2 oz rye whiskey
1/2 oz sweet vermouth
2-3 dashes bitters
Fresh blueberries for garnish

Directions:
Pour the ingredients into a mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. Garnish with blueberries

Manning Special (NY Giants-inspired cocktail)
Courtesy of Anjoleena Griffin-Holst, Wine Director at Borgata Hotel Casino & Spa.

Ingredients:
1/4 cup fresh blueberries
1 small lime wedge
1 1/2 teaspoons sugar
1 1/2 ounces gin
1/2 oz grenadine
Ice
2 oz chilled club soda

Directions:
Muddle 15 blueberries with the lime wedge and sugar. Add the gin and ice and shake well. Strain into a highball glass half-filled with ice, top with the club soda and grenadine, and garnish with the remaining blueberries.

Brady Bomb (NE Patriots-inspired cocktail)
Courtesy of Anjoleena Griffin-Holst, Wine Director at Borgata Hotel Casino & Spa.

Ingredients:
1 oz cherry vodka
3 oz Red Bull energy drink
1 splash grenadine syrup

Directions:
Pour vodka and Red Bull energy drink into a small glass. Add grenadine slowly so it sinks to the bottom without mixing for a layered effect.

The Gronk (NE Patriots-inspired cocktail)
Courtesy of Anjoleena Griffin-Holst, Wine Director at Borgata Hotel Casino & Spa.

Ingredients:
1 1/2 oz tequila
1/2 oz white crème de cacao
1/2oz blue curaçao
1/2 oz cream
maraschino cherry for garnish

Directions:
Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into a chilled cocktail glass or in an ice-filled old-fashioned glass. Garnish with a maraschino cherry.

Grub Ideas For Your Game Day Party:

More Thirsty Thursday Cocktails:

Vegetarian Cookbook Giveaway: “Cook Without a Book”

Kirsten Vala — Thu, 02 Feb 2012 19:00:37 +0000

This meatless version of classic taco salad is served on a toasted tortilla, so you can eat your plate. Photograph by Quentin Bacon.

In my experience, throwing dinner together without a recipe isn’t always the best idea (no matter how much Cooking Channel you’ve been watching). But with Cook Without a Book: Meatless Meals, cookbook author Pam Anderson shares simple formulas that really will get you cooking great food without a cookbook, but with a plan – and as a bonus, these meals are meatless. This isn’t a cookbook just for vegetarians, but for anyone aiming to eat less meat and more veggies. Add these customizable recipe ideas to your repertoire to create your own fresh, seasonal dishes that are low in fat and calories.

Give these meatless recipes a try (they could even work for Super Bowl foods):
Eat-Your-Plate Taco Salad with Black Beans and Grilled Corn
Really Simple Bean Burgers
Minestrone for Every Season

Once you know how to make these easy meatless burgers, you can mix up your routine with different toppings. Photograph by Quentin Bacon.

We’re giving away one copy of Cook Without a Book to one lucky winner. All you have to do to enter is leave a comment telling us your favorite meatless meal.

So, tell us, what’s your favorite meatless meal?

You must include your email address in the “Email” field when submitting your comment so we can communicate back with you if you’re a winner. (But do not post your email address into the actual body of the comment.) We’re giving one copy away to one very lucky, randomly selected commenter.

You may only comment once to be considered, and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of the 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 years of age to win. All entries (comments) must be entered between 2:00 p.m. ET on February 2 and 5:00 p.m. ET on February 6. Subject to full Official Rules. By leaving a comment on the blog, you acknowledge your acceptance to the Official Rules. ARV of prize: $32.50. Sponsor: Scripps Networks, LLC, d/b/a/ Cooking Channel, 75 9th Ave., New York, NY 10011.

More Vegetarian Recipes on Cooking Channel

Cooking Channel’s Semi-Homemade Super Bowl Snack Throwdown

Victoria Phillips — Thu, 02 Feb 2012 18:00:41 +0000

To celebrate the Super Bowl, Cooking Channel staff decided to embark on an unprecedented Semi-Homemade Super Bowl Ultimate Snack Challenge Throwdown. Although the name is quite a mouthful, the instructions were simple:

Use ingredients most home cooks can find easily.
Spend $20 or less.
Create the dish in one hour or less.
Microwave usage is allowed, but the oven is not.

Here’s a sampling from the Super Bowl smorgasborg:

Michelle’s football-shaped cheese ball (pictured above) was made with a package of cream cheese, garlic pepper, lemon juice and crushed up chex mix (light colors only), then coated in crushed up chex mix (dark colors). The catch: Just try not to eat it all in one sitting!

Kate wow-ed the judges (and took first place) with her Touchdown Truffles—cream cheese, frosting and crumbled Oreos mixed together and shaped like footballs.

Alison’s Poor Man’s Turtles were gooey with a hint of salt. To recreate your own, take a pretzel, put a Rolo and pecan on top, then melt in the microwave.

My Puppy Chow can get a bit messy, but that’s half the fun. Chocolate, peanut butter, Chex cereal and powdered sugar—it really is that simple!

Cameron’s Salted Caramel Popcorn Jars won extra points for her fun presentation.

Lindsay’s contribution utilized a cornucopia of ingredients, including fudge-covered graham crackers, mini-marshmallows, raspberry yogurt-covered pretzels and even chocolate chip cookie dough. There was plenty of sugar going on here.

Roberto’s messy mix of marshmallows, chocolate ‘magic shell’ syrup, sweetened coconut shavings, crushed graham crackers and caramel syrup came in a close second.

More Game-Day Desserts on Cooking Channel

Groundhog Day Cupcakes: Cute Treats, Shadow or No

Kevin Bender — Thu, 02 Feb 2012 13:00:38 +0000

Celebrate with cute Groundhog Day Cupcakes via Food.com - like dirt cake with a bonus!

Why does Groundhog Day lack good food to go along with it?!

We’ve cracked this nut: (Do groundhogs eat nuts?). Try these adorable Groundhog Day Cupcakes from Food.com to end the Groundhog Day fare dry-spell once and for all.

The great Groundhog Debate rages on this morning – Punxsutawney Phil is forecasting six more weeks of winter, while the upstart Staten Island Chuck is predicting an early spring. No matter which ‘chuck you place your buck on, we have the right menu for you…

If winter decides to lurk for another month and a half, here are two great belly-warming, snuggle-up-with-a-blanket recipes:

Crab-Stuffed Potato Skins

Chuck's twist on the classic tater skins takes comfort to a whole new level.

Giada’s Pizza Pockets

As if eating pizza needed to be made easier or more enjoyable...

And if spring turns out to be just around the corner, here are two bright, fresh recipes that are guaranteed to melt the frost right off of your pantry:

Thai Italian Spring Rolls

Ring in the new season with Nadia's fresh take on the classic "Spring" Rolls.

Kelsey’s Pomegranate Quinoa Pilaf

This super food salad is bursting with colorful spring ingredients.

And as for Groundhog Day itself, you simply must (MUST) make these Groundhog Day Cupcakes from Food.com:

These cute treats will help you ring in whatever season the groundhog chooses.

And here’s a whole Groundhog Day Menu on Food.com.

This fella knows what's up.

Approved by you know who.

By the way, we have to ask: Is the groundhog always a boy groundhog? What about the lady groundhogs? Discuss.

Happy Groundhog Day from Cooking Channel!

Candy Bar Pie

Nealey Dozier — Wed, 01 Feb 2012 20:00:56 +0000

I’m not going to lie—I’d never tried a Take 5 candy bar until just a few days ago. When I took my first salty, sweet, insanely delicious bite I immediately wondered what in the heck I had been waiting for. Seriously, what could possibly be wrong with a combination of pretzels, peanuts, peanut butter, caramel, and chocolate? Nothing.

So when it came time to come up with a stellar Super Bowl dessert —because really, it’s all about the food—I knew a replication of the Take 5 bar would be a guaranteed knock-it-out-of-the-park success.

And knock out it was! Seriously, this pie is one of the best things I’ve ever tasted (and I’m not just saying that because I made it.) For the sake of authenticity, I took a bite of a real Take 5 bar immediately after trying a bite of pie, and realized I never wanted to taste the processed version again. To loosely quote Paul Newman, why eat a hamburger when you know you’ve got steak at home?

I know what you mean, Paul. I know what you mean.

On a side note, I happened to have some extra bacon lying around (because doesn’t everybody have extra bacon lying around?), so my fiance, always expected to take things a step further, enjoyed his pie with a couple of extra-crispy slices. He seemed beyond pleased with his porky discovery; as for me, I’ll pass on the bacon this time. But just this once.

“Take the Day” Pie Recipe

Prep time: 45 minutes
Total time: 1 hour and 45 minutes
Yields: 10 slices

pretzel crust

4 ounces pretzel sticks, ground finely in a food processor or blender
1 stick (4 ounces) unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt

caramel sauce

3/4 cup granulated sugar
1/4 cup water
2 tablespoons corn syrup
3/4 cup heavy cream, warmed
2 tablespoons unsalted butter, cubed

pie

1/2 cup creamy peanut butter, melted
1/3 cup warm caramel sauce
1/4 cup coarsely chopped salted peanuts
1 (10 ounce) bag bittersweet chocolate chips, melted

For the crust:

Preheat oven to 350 degrees. Stir together the ground pretzels, melted butter, sugar, and salt. Press the pretzel mixture firmly into the bottom of a 9-inch pie pan. Bake for 10 minutes. Remove from the oven and chill until firm, about 45 minutes to an hour.

For the caramel sauce:

Whisk the sugar, water, and corn syrup in a medium-size heavy saucepan until well combined. Bring to a boil over medium-high heat. As it’s coming to a boil, dip a pastry brush in water and brush down the sides of the pot to remove any sugar stuck to the sides. Cook the sugar mixture, without stirring, until it becomes a rich caramel color, about 10 minutes. Remove from the heat and slowly whisk in the warmed cream until the caramel sauce is smooth, using caution as the mixture may bubble up. (If the sauce seizes, stir it over low heat until the hardened caramel is melted.) Whisk in the butter and set aside.

For the pie:

Carefully smooth the warmed peanut butter evenly over the bottom of the pretzel crust. Refrigerate for 10 minutes. Drizzle the caramel sauce over the peanut butter layer and gently spread with the back of a spoon. Sprinkle the chopped peanuts over the caramel layer. Refrigerate for another 10 minutes, if necessary. Finish with a smooth layer of melted chocolate. Refrigerate the pie until the chocolate is firm, about 30 minutes. Pie can then remain at room temperature until serving.

Nealey moved from Alabama to the West Coast to follow her dreams, only to realize once there how much she missed good ol’ country cooking. So she took to the kitchen and began re-creating the dishes of her past, but this time without any help from a can. What started out as a hobby turned into an obsession, so she quit her day job to pursue cooking, and eating, fulltime. Dixie Caviar is where you can follow her pursuits of all things Southern.

Get the printable recipe here.

More Game-Day Desserts on Cooking Channel

Big-Game Party Pick: Sweet and Sour Pork Sliders

Sara Levine — Wed, 01 Feb 2012 17:00:28 +0000

Today we’re pulling up a chair — i.e., grabbing a seat on the couch in front of the TV — for a virtual pre-Super Bowl party hosted by Food Network (#pullupachair). To spice up this all-American game day with a little international flair, we’re bringing Ching-He Huang’s take on sliders, made with Asian-style sweet and sour pork meatballs. Easy to eat and packed with flavor, these two-bite snacks do the pigskin tradition proud.

Ching’s Sweet and Sour Pork Sliders

Ingredients

For Meatballs:
1 pound lean ground pork
1 tablespoon grated garlic
1 tablespoon light soy sauce
1 tablespoon Shaohsing rice wine or dry sherry
1 heaping teaspoon cornstarch
1 teaspoon toasted sesame oil
2 cloves garlic, finely chopped
1 egg, lightly beaten
1 scallion, finely chopped
Pinch sea salt
Freshly ground white pepper
Peanut oil, for frying

Sauce:
1 tablespoon peanut oil
1 tablespoon peeled and grated ginger
1 cup hoisin sauce
3 tablespoons honey

Sliders:
16 slider buns or Hawaiian-style sweet rolls
Shredded romaine lettuce
Cucumber slices
Cherry tomatoes, halved

Directions

Make the Meatballs:

In a large bowl, thoroughly combine the pork, garlic, soy sauce, rice wine, cornstarch, sesame oil, garlic, egg, scallion, salt and pepper. Divide the mixture into 8 portions and form 8 meatballs; set aside.

Fill a wok or large pot halfway with peanut oil. Heat the oil to 350 degrees F over medium-high heat. If frying in a wok, make sure that the wok is stable on a burner or wok ring.

Fry the meatballs until golden brown and cooked through (an instant-read thermometer should read 165 degrees F), 5 to 7 minutes. Remove with a slotted spoon and let drain on paper towels.

Make the sauce:

Carefully transfer the oil to a heat-proof container and wipe out the wok. Heat the wok over high heat and add the peanut oil. Stir-fry the ginger for 30 seconds, and then stir in the hoisin sauce and honey. Bring to a simmer, and then cook for 1 to 2 minutes. If the sauce becomes too thick, stir in a little water to thin it out. Return the meatballs to the wok and toss them in the sauce to coat.

Assemble the sliders:

Layer the bottom of the buns with shredded lettuce and a couple cucumber slices. Cut the meatballs in half and place half the meatball, cut-side down, on the bottom bun. Add the top bun. Skewer half a cherry tomato with a sandwich pick and insert into the slider to hold it together. Repeat with the remaining sandwiches.

More Game-Day Recipes From Cooking Channel:

Here’s a taste of what our food-world friends are bringing to the #pullupachair big-game bash. It’s pretty much the most delicious Super Bowl party we’ve ever (virtually) experienced.

Drinks:
Liquor.com: Lights Out Punch, Marvelous Frothy Margarita and Black Velvet
Food52: Bubbly Manhattan

Dip Recipes:
Food.com: Buffalo Chicken Dip
BlogHer: Warm Tomato Basil Dip
Yahoo! Shine: Artichoke Dip

Appetizers:
EatingWell: The Best Guacamole
The Daily Meal: Fancy Potato Skins With Chorizo
Food Republic: Spinach Artichoke Balls
Big Girls, Small Kitchen: Pork and Avocado Quesadillas
Fox News: Cheddar Jalapeno Hush Puppies

Mains:
Epicurious: Classic Beef Meatballs
YumSugar: Buffalo Chicken Pizza

Wings:
Men’s Health: Angry Dijon Mustard and Honey Glazed Chicken Wings
Healthy Eats: Baked Buffalo Wings
FN Dish: Alton Brown’s Buffalo Wings

Desserts:
Gourmet Live: Red Velvet Whoopie Pies

Bacon-Wrapped Dates, Three Ways

Ana Sofia Pelaez — Wed, 01 Feb 2012 15:00:32 +0000

Whether your party is made up of die-hard face painters or people more interested in determining the top commercial, pretty much everyone is a fan of Super Bowl Sunday. Finding new ways to satisfy a diverse group of friends expecting the traditional more-is-more spread of wings, dips and chips can be a challenge.

Chewy dates wrapped in thick slices of uncured bacon are easy to put together assembly-line style to feed a crowd. For variety, stuff them with an array of fillings like crunchy almonds, spicy chorizo, or sharp Manchego to balance out the sweetness. If you’re running short on time, they can be quickly pan fried or baked off all at once to candied crisp. Regardless of the game’s outcome, these pig skins are sure to please everyone.

Bacon-Wrapped Dates, Three Ways

Ingredients:

24 pitted dates (preferably Mejdool)
8-10 sliced uncured bacon, sliced lengthwise then cut in half

For filling:
2 ounces Manchego cheese, cut in 1” batons
2 ounces chorizo, casings removed and sliced in 1” batons
8 unsalted roasted whole almonds

24 colored toothpicks, soaked in water

Directions:

Preheat the oven to 450 degrees. Line a ridged baking sheet with aluminum foil then set aside.

Working in groups, stuff each date with one filling then repeat with remaining fillings. Wrap a piece of bacon around the stuffed date then secure with toothpick (for easy identification use one color per filling). Place wrapped dates about 1” apart on the prepared baking sheet and set in the preheated oven.

Check after 6 minutes, turning the dates with tongs so that they brown evenly. Bake until the bacon is crisp on all sides, about 8-10 more minutes. Remove from oven then serve immediately.

Ana Sofia Peláez covers the spectrum of Spanish and Latin American cuisine on her blog hungrysofia.com. From the rich smells and flavors of the Cuban food she grew up with to modern Peruvian causas, hearty Brazilian feijodas and delicate Mexican flor de calabaza soup, she’s always looking for her next great meal.

More Game-Day Favorites on Cooking Channel

Grown-up S’mores

Zoë François — Tue, 31 Jan 2012 23:30:04 +0000

These sophisticated bite-size treats are a take on some of my favorite childhood flavors; they’re a combination of S’mores and a Mounds bar. Cinnamon graham cracker cookies are topped with milk chocolate ganache, candied pecans, sweet coconut and finished with an ethereal almond scented toasted meringue.

I get the meringue evenly toasted by using a blowtorch. You can use one from the hardware store or get a smaller one sold at kitchen stores for making crème brulee. It is one of my favorite kitchen tools.

Grown-up S’mores
Makes: Twenty-four 1-inch S’mores
Prep Time: 45 minutes
Baking Time: 12 minutes
Level: multiple steps, but all of them are easy

For the Homemade Graham Cracker Cookies:
1/2 cup unsalted butter, softened
1/4 cup sugar
1 tablespoon molasses
1/4 cup honey
1 cup whole wheat flour
1/4 cup all-purpose flour
1/2 teaspoon salt
Cinnamon-sugar (1/4 cup sugar mixed with 1/2 teaspoon cinnamon) for the top

For the Milk Chocolate Ganache:
6 ounces milk chocolate, finely chopped
1/4 cup heavy cream

1 cup sweetened shredded coconut

For the Candied Pecans:
30 pecan halves
3 tablespoons maple syrup
Pinch salt

Almond Meringue:
1/2 cup egg whites (about 5 large)
1 cup sugar
Pinch salt
1/4 teaspoon almond extract

To prepare the Graham crackers:

Preheat oven to 350 degrees F. Prepare a cookie sheet with parchment paper.

In a stand mixer cream together the butter and sugar, until the butter is light and fluffy, about 1 minute. Add the molasses and honey, mix for another minute. In a small bowl, combine the flours and salt. Add the dry ingredients to the butter and mix on low speed until just combined. Wrap the dough in plastic and refrigerate until firm, about 30 minutes or overnight.

Once the dough is firm, roll it out on a well-floured surface until it is 1/16-inch thick. Use a 1 to 1 1/2 -inch round cookie cutter to cut out the circles. Place them on the prepared cookie sheet and bake for about 12 minutes or just until golden.

Allow to cool completely. These cookies can be made a day ahead and stored in an airtight container.

Prepare the milk chocolate ganache:

In a small pot warm the cream over low heat, just until it starts to simmer around the edges. Add the chopped chocolate and swirl the pot to make sure the chocolate is submerged. Let sit for one minute and then gently stir until smooth. Pour into a small bowl and cool to room temperature. Can be made the day ahead.

Prepare the candied pecans:

In a small bowl, mix together the nuts, syrup and salt. Place the nuts on a cookie sheet lined with a silpat or lightly greased. Bake at 350°F for about 10 minutes, or until the nuts are nicely toasted and the syrup is slightly caramelized. Set aside and cool. Can be made the day ahead.

Once the ganache is set up, spread 1 teaspoon on 24 of the cookies.

Place about 1 teaspoon of the coconut on each chocolate covered cookie.

Using a small pastry bag or spoon, drop 1/4 teaspoon of the ganache over the coconut.

Press one of the candied pecans onto the ganache.

To prepare the meringue:

In the bowl of a stand mixer combine the egg whites, sugar and salt. It will be very thick and grainy.

Put the bowl over a double boiler and stir it with a rubber spatula until the sugar is completely melted. Brush the sides down with the spatula to make sure all the sugar is melted.

Feel the egg mixture between your fingers to check for graininess. Once it is completely smooth, put the bowl on the mixer and beat with the whip attachment on medium high speed.

Whip until it is light, fluffy, glossy and the bowl feels just about room temperature. Once the eggs are whipped add the almond extract and whip for a few more seconds.

Using a pastry bag fitted with a large round tip, pipe out a peak of the meringue. It should look like soft serve ice cream.

Use a blowtorch to toast the meringues. (If you want to do this under a broiler, you need to work quickly so the ganache won’t melt.) Serve immediately or refrigerate, uncovered for a few hours.

More Baking Recipes from Zoe:

Zoë François, author of Artisan Bread in Five Minutes a Day, Healthy Bread in Five Minutes a Day and Artisan Pizza and Flatbreads in Five Minutes a Day, studied at the Culinary Institute of America in New York. She now calls Minneapolis her home, where she has worked with some of the top talent in the culinary world — Steven Brown, Andrew Zimmern and many chefs at the D’Amico company. In addition to writing, Zoë teaches baking classes and consults at restaurants. You can find her writing and recipe creations on Devour, on her baking blog, zoebakes.com and on the site, www.breadin5.com.