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Tag Archives: Marsala

ALMOND, APRICOT AND CREAM CHEESE CROSTATA and APRICOT CREAM CHEESE BROWNIES and APRICOT DOLCE

13 Saturday Jun 2015

Posted by Ceri Wilkin in Dessert, Recipes

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Tags

almond paste, apricot, brandy, chocolate, cream cheese, delicious, elegant, Marsala

Apricots, whether dried, canned, jam from a jar or fresh, seem to make any dish more elegant. I have baked them into a brownie for a friends birthday celebration, topped a pie crust with them as a sweet ending to take to a friends adorable new home when invited for lunch, and spread preserves in a thin layer on a biscuity base before sitting on the back porch with a friend enjoying a cup of tea and a catch up.

ALMOND, APRICOT AND CREAM CHEESE CROSTATA

almond apricot and cream cheese crostata

4 ounces almond paste

3 tablespoons sugar

4 ounces cream cheese, cut into 1/2 inch cubes

1 egg yolk

1 teaspoon vanilla extract

1 refrigerated pie crust, at room temperature

can of apricot halves

1/4 cup apricot jam, heated

1/4 cup slivered almonds, toasted

Heat oven to 400F. Blend almond paste and 3 tablespoons sugar in processor until finely chopped. Add cream cheese, egg yolk, and vanilla, and blend until filling is smooth. Unroll crust on a heavy rimmed baking sheet. Spread filling over crust, leaving 1 1/2 inch plain border. Arrange apricot halves, rounded side down atop filling. Fold dough border up over edge of filling. Brush exposed apricots with warm jam.

Bake crostata until crust is golden brown and apricots are tender and slightly browned, about 35 to 40 minutes. Sprinkle with toasted almonds. Cool 30 minutes.

Enjoy!

Recipe adapted from Bon Appetit, August 2006

www.bonappetit.com/

APRICOT CREAM CHEESE BROWNIES

apricot cream cheese brownie

3/4 cup dried apricots, chopped

3 tablespoons brandy

5 ounces cream cheese

5 1/2 tablespoons unsalted butter, divided

3 eggs, divided

4 ounces chocolate, chopped

1 teaspoon vanilla extract

1/2 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts

Place the dried apricots and brandy in a bowl. Allow to stand for at least an hour.

Beat the cream cheese and 2 tablespoons butter until smooth, gradually add 1/4 cup sugar and continue beating until creamy. Add 1 egg and beat to combine. Stir in the apricots and brandy.

Heat oven to 350F. Grease an 8-inch square cake pan.

Heat the remaining butter over low heat. When half melted, add the chocolate and stir to combine. When the chocolate is melted, remove from heat and set aside.

Beat 2 eggs until light and foamy, gradually add the remaining sugar and beat until pale and thickened. Fold in the chocolate and butter mixture, the vanilla and sifted dry ingredients. Pour two-thirds of the chocolate mixture into the prepared pan. Pour the apricot cream cheese on top. Spoon on the remaining chocolate mixture. Using a skewer, swirl the apricot cream cheese through the chocolate mixture.

Bake until a skewer inserted into the middle of the cake comes out barely moist, about 35 to 40 minutes. Cool completely in the pan.

Enjoy!

Recipe adapted from cooking.com

www.cooking.com › all recipes › Chocolate recipes

APRICOT DOLCE

apricot dolce

4 cups flour

1 1/2 cups sugar

1 tablespoon cream of tartar

2 teaspoons baking soda

1 1/2 teaspoons grated lemon peel

2 eggs, well beaten

1/3 cup Marsala

1 cup unsalted butter, melted and cooled

1 1/3 cups apricot jam

Heat oven to 350F.

Combine flour, sugar, cream of tartar and baking soda. Stir in lemon peel. Make a well in center of dry ingredients. Combine eggs, Marsala and butter, add to dry ingredients and mix well. Reserve 1 cup dough, set aside. Pat remaining dough into a 9-by-13-inch baking pan. Spread jam evenly over dough. Roll reserved dough into 4 13-inch strips, lay over jam. Bake for 40 to 50 minutes, or until golden.

Enjoy!

GRILLED PROSCIUTTO WRAPPED SHRIMP WITH MARSALA GLAZE

12 Monday Jan 2015

Posted by Ceri Wilkin in Appetizers

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Tags

balsamic, currant, glaze, jelly, Marsala, proscuitto, shrimp, thyme

Although I could swear I had never heard of The National Championship before today, I’m sure, at some time, I have unwittingly watched a game, and served the appropriate, tasty, fun, Football watching, finger foods.

GRILLED PROSCIUTTO WRAPPED SHRIMP WITH MARSALA GLAZE

grilled proscuitto wrapped shrimp with marsala glaze

3 cups Marsala

3/4 cup currant jelly

3 tablespoons balsamic vinegar

15 prosciutto slices, each about 3 X 7 inches, cut lengthwise in half

30 large uncooked shrimp, peeled, tails left intact, deveined

2 tablespoons chopped fresh thyme

Boil Marsala, currant jelly and balsamic vinegar in a heavy medium saucepan, until reduced to 1 1/3 cups, about 15 minutes. Cool glaze for 15 minutes.

Spray a grill rack with nonstick spray, prepare barbecue (medium-high heat). Place 1 prosciutto strip (1/2 slice) on work surface. Dip 1 shrimp into glaze, place almost at the end of one strip. Sprinkle with thyme. Wrap prosciutto around shrimp, enclosing completely. Dip into glaze, place on platter. Repeat with remaining prosciutto, shrimp and thyme and glaze as needed. Grill shrimp 2 minutes (I cooked mine in the oven under the broiler), brush with glaze. Turn shrimp over, brush with glaze. Grill until shrimp are opaque in the center and prosciutto is crispy, about 2 minutes longer.

Enjoy!

Recipe adapted from Bon Appetit, March 2006

www.bonappetit.com/

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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