Jacks Babka Crunch Recipes

Steps:

• Combine the chicken and marinade in a large non-reactive pan. Refrigerate for at least 2 hours and up to 6.
• Preheat the oven to 300 degrees F.
• Remove the chicken from the marinade and coat generously with some of the rub. Arrange the chicken, skin side-up, in a baking pan and pour the apple juice in the bottom. Cover the pan with aluminum foil and roast for 1 1/2 to 2 hours.
• Uncover the chicken and continue roasting, basting with the sauce occasionally, until the skin is golden.
• Combine all the ingredients in a saucepan and bring to a boil. Whisk until the sugar and salt dissolve. Let cool.
• Combine all ingredients and mix well.

Steps:

• For the gianduja orange cremeux: Place the gelatin sheets in a cup with ice water to bloom. Put the gianduja in a heatproof bowl.
• Whisk the heavy cream and egg yolks together in a medium saucepan and cook, stirring, until the mixture registers 185 degrees F on a candy thermometer. Add the bloomed gelatin, pour over the gianduja and stir until smooth. Add the orange zest and juice and blend with an immersion blender. Refrigerate the mixture until set up to a thick and smooth consistency, about 30 minutes.
• For the orange hazelnut sponge: Preheat the oven to 370 degrees F. Line a baking sheet with parchment paper.
• Combine the hazelnut flour, confectioners' sugar and cake flour in a large bowl. Mix the cream and milk together in a bowl and add to the dry ingredients.
• In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites with the dry egg whites and half of the granulated sugar until soft peaks form, then add the rest of the sugar and whip to a stiff-peak meringue. Fold the flour mixture and orange zest into the meringue. Spread the batter on the prepared baking sheet and bake until golden brown, 10 to 12 minutes. Allow the sponge to cool to room temperature before refrigerating for 15 minutes.
• For the chocolate whipped cream: Put the dark chocolate in a heatproof bowl. Bring the cream to a boil in a small saucepan and then pour over the chocolate. Stir until the chocolate is melted and thoroughly mixed in with the hot cream. Transfer to a container and refrigerate until cold.
• For the coffee ganache: In a medium pot, combine the cream, crushed coffee beans, cardamom and orange zest and bring to a boil over medium heat. Remove from the heat and immediately cover with plastic wrap. Let steep for 10 minutes, then strain to remove the solids. Add additional cream as needed to bring the total amount back to 1 1/3 cups. Add the corn syrup and instant coffee and return the mixture to a boil.
• Combine the chopped dark and milk chocolate couverture in a heatproof bowl. Pour the hot cream mixture over the chocolate and set aside, undisturbed, for 1 minute. Using a spatula, stir in small circles from the middle and gradually moving out in wider circles, making an emulsion. Cool to 94 degrees F on the counter.
• Blend in the butter using an immersion blender. Cover with plastic wrap and let cool to 88 degrees F.
• To finish the chocolate whipped cream, put the cold chocolate cream in the bowl of an electric mixer and whip to medium peaks.
• To serve: Transfer the chocolate whipped cream, gianduja orange cremeux and coffee ganache to 3 separate piping bags. Cut the sponge into 20 pieces that are the same size and shape as the molds. Pipe some gianduja orange cremeux into each mold and top with a piece of sponge. Pipe a thin layer of the coffee ganache next, followed by a sprinkling of the feuilletine. Place the filled molds in the freezer and allow to set for 3 hours. Remove the cakes from the molds and pipe a squiggle shape with the chocolate cream over the entire top of the cakes to resemble a branch. Embellish the corner of each cake with gold leaf.

Steps:

• Preheat the broiler to very hot.
• Cut off the top of the pineapple. Cut a slice off the bottom to stabilize the pineapple, then peel from top to bottom with a sharp knife. Cut out any "eyes" in the fruit. Cut into 1/2 -inch-thick slices. Using a small cookie or biscuit cutter, cut the core out of each slice. Divide the slices on ovenproof plates. Chill until ready to serve. In a small bowl, toss together the macadamia nuts, sugar, butter and salt. Spoon over the pineapple slices. Broil (not too close to the heat) until the topping is caramelized and bubbly, about 2 to 4 minutes. Serve hot.

Steps:

• Combine all ingredients in a 4-quart saucepan. Over medium heat, bring beans to a boil, and then reduce to a simmer. Cook beans for 20 minutes or until a thick, soupy consistency is reached. Serve.
• This recipe also works well on a grill, letting the great outdoors permeate and enhance the flavor of the beans as they cook.

Steps:

• Cream the butter and 1/2 cup sugar until smooth.
• In a separate bowl, beat the egg yolks until they are creamy. Mix the yeast in warm water with 1/2 teaspoon of sugar. When this thickens, add it to the egg yolks with the vanilla and salt.
• Combine the milk with the egg yolks and the creamed butter and sugar. Begin adding the flour until a soft dough is formed. Stir in the raisins until they are evenly distributed. Knead the dough until it is no longer sticky.
• Cover the dough and allow it to rise in a warm place until it doubles.
• Butter a 3-quart pan and shape the dough into it. Allow the dough to rise again for about 2 hours.
• For the topping, cream the cinnamon, sugar and butter, then mix in the egg, milk, and the flour. Coat the top of the dough with this topping and place in a preheated 350 degree F oven for 30 minutes.