Clubfoodys Cottage Fries Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15-inch glass baking dish.
• Spread potatoes into the baking dish; drizzle olive oil on top. Sprinkle Parmesan cheese and 1 garlic clove over potatoes.
• Roast in the preheated oven for 25 minutes.
• Melt butter in a large skillet over low heat; season with 1 garlic clove, salt, pepper, and garlic-herb seasoning. Add mushrooms, tomatoes, bell pepper, and onion. Cook and stir until softened, about 5 minutes.
• Remove baking dish from the oven. Flip potatoes and stir in mushroom mixture.
• Return baking dish to the oven; continue roasting until potatoes are slightly browned, about 15 minutes more.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• Combine potatoes, salt, ground black pepper, cayenne pepper, and herbes de provence in a large bowl. Drizzle olive oil over potatoes and stir to evenly coat.
• Place potatoes on baking sheet, spaced evenly, and bake in the preheated oven for 15 minutes.
• Remove from oven, flip over each potato slice, and return to the oven for another 15 minutes. Continue cooking and flipping until potatoes are well browned, about 30 minutes. Potatoes should be crispy around edges, but still soft in the center.

Steps:

• In a medium bowl, add dates, raisins,cranberries, blueberries, apricots, citrus peels, glazed cherries and orange zest; stir very well.
• Pour in rum, orange juice and pineapple juice. Stir well,cover and macerate for 12 hours, stirring often.
• In a small skillet over medium heat, add pecans and toast them for 2 to 3 minutes; transfer to a bowl to cool. Repeat with the walnuts.
• Transfer them to a cutting board and chop them; set aside.
• Preheat oven to 250ºF/130ºC and line a 10-inch springform pan with parchment paper. Spray the paper lightly with cooking spray and set aside.
• In a large bowl, combine all-purpose flour, almond flour, baking powder, baking soda, salt, allspice, ginger, cinnamon, and nutmeg; whisk until very well blended and set aside.
• In the bowl of a stand mixer, combine brown sugar and butter; process until the mixture is creamed.
• Add one egg at a time and mix well between each addition.
• Add vanilla extract and mix before adding half the flour mixture; process on low speed until just blended.
• Add half the fruit mixture and half the chopped nuts; mix until blended, about 30 seconds.
• Add the remaining flour mixture and process again until just incorporated. Add the rest of the fruits including the juice and the remaining nuts. Process once again until everything is well mixed but don't overdo it.
• Pour the batter into the prepared pan and level it out using a spatula. Decorate the top of the cake to your liking.
• On the lower rack of the oven, place a pan filled halfway with hot water. Transfer the cake on the rack above and bake for 3 hours in the preheated oven or until a cake tester inserted in the center comes out clean.
• When cooking time is up, transfer it to a wire rack to cool off completely before taking the springform off and peeling off the paper.
• Place the cake on a couple pieces of plastic film and wrap it up nice and tight. Transfer the wrapped cake onto foil and wrap it tightly.
• Place it in a cake tin to protect it even more and store the fruitcake in a cool, dark place until ready to serve. If you'd like to increase the flavor even more before the Holidays, please read the blog.

Steps:

• In a medium saucepan over medium heat, add milk, coffee beans, sugar and salt. Stir and bring the mixture to a simmer - do not boil.
• Remove from the heat and transfer the milk mixture to a small bowl. Add finely ground coffee, Tia Maria and vanilla extract; stir well. Place wax paper on top making sure it touches the surface to prevent a skin from forming and let the mixture steep for 1 hour.
• Later, remove wax paper and discard it. Pour mixture into a fine sieve over a large bowl; discard coffee beans. Add sweetened condensed milk and stir to blend. Taste the custard and add powdered sugar if it's bitter - keep in mind that the whipped cream has some sweetness to it; set aside.
• In the bowl of a stand mixer, add cold heavy cream and powdered sugar. With the whisk attachment on, process on high speed until stiff peaks form.
• Scoop half the whipped cream into the milk mixture and fold until mixed. Add the custard mixture to the remaining whipped cream and fold again until well combined.
• Pour the mixture into an ice cream tub, cover and transfer to the freezer until it hardens, about 8 hours.

Steps:

• Preheat oven to 350ºF/180ºC. Grease and flour a 8 x 8 baking dish; set aside.
• In a mixing bowl, add all-purpose flour, cocoa powder, baking powder and salt; whisk until very well blended and set aside.
• In another bowl, combine beaten eggs and melted butter, whisking constantly. To this, add brown sugar, vanilla sugar and vanilla extract; stir until combined.
• Add egg mixture to dry ingredients and also some chopped walnuts if using; stir well to blend.
• Transfer batter to the prepared baking dish and level it out using a spatula. Gently tap the dish on the counter to compact the batter and transfer to the preheated oven. Bake for 25 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
• Remove from the heat and allow to cool off.
• Meanwhile, in a mixing bowl, combine sifted icing sugar, sifted cocoa powder, melted butter, corn syrup and pure vanilla extract.
• While blending the ingredients, pour in some heavy cream a little at a time until desired consistency is reached.
• When the cake is cool enough but still slightly warm which makes it easier to do, add the icing and spread it out evenly with a spatula.

Steps:

• Cake:.
• Preheat oven to 350ºF degrees and lightly grease and flour three 8-inch cake pans; set aside.
• In a mixing bowl, combine sifted flour, sifted cocoa powder, baking soda, baking powder and sea salt; whisk until well mixed and set aside.
• In the bowl of a stand mixer combine sugar, butter and vanilla extract. With the paddle attachment, process the ingredients on medium speed until mixed. Add eggs, one at a time, and process well between each addition; stop to clean the sides of the bowl if needed. Add oil and process until blended.
• Add ½ dry ingredients and half buttermilk; process until just combined. Add the remaining flour mixture, buttermilk; pour in brewed coffee and process until all blended - don't over mix.
• Divide batter evenly into the 3 prepared pans using a scale and transfer to preheated oven; bake for 30 to 35 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs on it.
• Cool cakes in pans for 15 minutes before unmolding. Place them on a wire rack to cool completely.
• CHERRY FILLING:.
• While the cakes are baking, start making the cherry filling. Drain the cherry syrup from the can into a measuring cup and set aside - the recipe needs ¾ cup of liquid and if there's not enough, top it up with water.
• In a bowl, combine sliced cherries and Cherry Brandy; stir to coat and let the fruit macerate while heating up the syrup.
• In a medium saucepan over medium heat, add the syrup and bring to a simmer. Add cornstarch mixture and stir until well mixed and sauce thickens, about 30 to 45 seconds. Add sliced cherries and brandy mixture. Stir well and bring sauce back to a simmer. As soon as it starts bubbling, remove from the heat and let it cool off.
• CHOCOLATE:.
• When the filling and cakes are cooling off, shave the chocolate using a vegetable peeler, and set aside.
• WHIPPED CREAM:.
• In the bowl of a stand mixer with the whisk attachment, add heavy cream and process on high speed until stiff peaks form, slowly adding the powdered sugar. Transfer to the fridge until ready to assemble the cake.
• ASSEMBLY:.
• If each cake needs to be leveled out, use a serrated knife.
• Invert a heavy glass bowl on to a pizza pan (to catch any excess chocolate so it can be reused) and place the removable bottom from a cake pan (a springform pan bottom works as well) on top. Place one cake on it and brush the top with a thin coating of Cherry Brandy. Add half of the cooled cherry filling and spread it out evenly leaving ¾ to 1-inch space from the edge. Spread a thin layer of whipped cream on top of the filling, enough to cover it, leaving the same distance from the edge. Repeat with the second cake; brush on brandy, spread the remaining cherry filling and spread some whipped cream over. Place the third cake on top and brush with a thin coat of Cherry Brandy.
• Spread the whipped cream covering the entire cake; reserve some to decorate the top.
• Wearing latex gloves and working quickly, gently press chocolate shavings around the sides and in the center of the cake top. If there's any left, lightly sprinkle it around the outside edge of the top.
• Using a large star tip or 1M, pipe 8 whipped cream rosettes around the outside edge of the top of the cake. Place a cherry in the center of each rosette. Serves 12.

Steps:

• Using a mandolin or by hand, cut potatoes evenly. Fill up a large bowl with cold water and add potatoes, tossing them around to release the starch. Empty the bowl and refill it again with cold water; toss and refill one more time.
• Transfer the bowl to the fridge and chill for 2 hours and up to 24 hours for extra-crispy fries.
• A couple hours later, drain potatoes in a colander; let them sit for 15 minutes.
• Place a clean towel on a cutting board and drop the potatoes on it. Using paper towels, pat the potatoes dry; set aside.
• In a Dutch oven, heat oil until it reaches 300ºF.
• Working in batches, blanch fries for 2 to 4 minutes depending on the thickness.
• Using a spider strainer or slotted spoon, remove potatoes and place them on a baking sheet lined with paper towels; cool while working with the others.
• Increase oil temperature to 375ºF. Add blanched potatoes (the temperature will drop) and fry until golden brown, about 8 minutes.
• Scoop fries up and transfer them to a clean baking sheet lined with paper towels to absorb any excess oil.
• Transfer the fries to a large bowl and season with salt to taste.

Steps:

• Preheat oven to 450ºF and line a baking sheet with foil; set aside.
• Fill up a large bowl with very cold water and add white vinegar. Stir well before adding the potato slices. Swirl them around and let them sit for 20 minutes.
• Drain them in a colander and pat them dry with paper towels.
• Transfer to a large bowl and pour on oil, bacon fat and lemon juice. Season the potato slices with Herbes de Provence, garlic salt, hot paprika, ground sea salt and black pepper. Toss everything until the slices are well coated.
• Spread them evenly in a single layer on the prepared baking sheet. Transfer to the preheated oven and bake for 1 hour, flipping them every 15 minutes.
• Remove from the heat and transfer the slices to a plate lined with paper towels to absorb any excess oil before sprinkling with chopped parsley.