Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Biscotti Recipe

Christmas Biscotti Recipe

Biscotti Photo : Karen E Photography

Biscotti
Photo : Karen E Photography

Christmas Recipe Nine
Christmas Biscotti

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I’m ringing the changes and giving you two columns during December. They are about festive-season recipes so cannot be published on the last Saturday of the month as is usual. I shall showcase six recipes today and another six next Saturday - December 22, 2012. The format I have chosen is to highlight the 12 days before Christmas and start with what needs to be done first, working down to the last-minute items which have to be done on the day - the final preparations and putting everything together. African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Nothing can be better than a chilled glazed gammon in this hot African sun.

Christmas wouldn't be Christmas without a full cookie jar. Chocolate locally sourced from Madagascar or Ghana and Zambian coffee makes this an African pleasure.

Yields: 65x2cm little biscotti (so five piped line)

Ingredients:

  • 4 Egg Whites
  • ¾ cup Caster Sugar
  • 1 cup Flour
  • 20g Zambian Coffee Beans, chopped
  • 100g Dark Chocolate, roughly chopped
  • 100g Flaked Almonds - roasted

Method:

  1. Whisk egg whites until stiff
  2. Add caster sugar slowly and continue whisking until all sugar crystals are dissolved and mixture is stiff.
  3. Fold in flour, coffee, dark chocolate and nuts.
  4. Pipe onto a tray lined with greaseproof paper.
  5. Bake at 160ºC for 30 minutes.
  6. Cut thin slices at an angle, while warm, with a serrated knife. Place these onto an oven-wrack or on a tray lined with greaseproof paper, dry out in a cool oven (80°C with the door slightly open) until crisp (about 15 minutes).

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

 

Christina Martin's Biscotti Recipe

Biscotti Photo : Jackie Cameron

Biscotti
Photo : Jackie Cameron

Christina Martin's Biscotti

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I will always remember sitting in Christina’s office at the age of 16 - a whole year before I needed to be there. This was my interview to be accepted into the Christina Martin School of Food and Wine. For me, getting into this course was not an option. My heart and mind were set. I have to admit I felt intimidated but, at the same time, I was in awe of Christina’s absolute dedication to the industry. From that day I grew to understand and appreciate her constant insistence for perfection. That first intimidating interview resulted in my being accepted - and the opportunity to savour the most delicious, crisp-and-chunky whole-almond biscotti. Christina had a large glass jar filled with them. It was love at first taste! I remember thinking ‘this is what I call an office’.

Ingredients :

  • 2 cups all-purpose flour
  • ¾ cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 ½ cups un-blanched whole almond
  • 6 large eggs
  • 2 teaspoons vanilla extract

Method :

  1. Preheat oven to 180ᵒC.
  2. Line baking trays with parchment paper and set aside.
  3. Sift flour, sugar, baking powder, cinnamon and salt in a large bowl and stir.
  4. Stir in the almonds.
  5. Whisk eggs and vanilla extract together in a small bowl then stir them into the flour mixture.
  6. Knead the dough on a floured surface until it is smooth, 1-2 minutes.
  7. Divide the dough into 3 and shape into 30cm long logs.
  8. Gently press down to flatten the dough until they are 5cm wide and 2,5cm high.
  9. Transfer onto prepared baking tray.

First Baking :

  1. Bake the logs for about 30 min or until they are slightly risen and firm to the touch.
  2. Slide the logs with the baking paper onto a cooling rack.
  3. The logs must be completely cool before you can continue.
  4. You can bake the biscotti up to this point several days ahead.
  5. Wrap the logs well in plastic and continue when convenient.

Second Baking :

  1. When the logs have cooled completely, preheat oven to 180ᵒC, and line two baking trays with parchment paper.
  2. Working with a sharp serrated knife, cut the cooled logs diagonally into 1cm thin slices.
  3. Place the sliced biscotti onto the prepared tray cut side down and bake for 10-15 minutes or until the biscotti are crisp and golden.
  4. Cool on the pans.
  5. These biscuits will keep for up to a month in an airtight tin or plastic container.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Biscotti Recipe

Biscotti Photo : Jackie  Cameron

Biscotti
Photo : Jackie Cameron

Biscotti Recipe

I was introduced to biscotti while being interviewed for acceptance to Christina Martin’s School of Food and Wine, - by Christina Martin herself. A gigantic glass jar was filled with many tasty, perfectly-cut, crispy biscotti. I was impressed because I knew the effort and the timed precision it took in making each one. Biscotti is an Italian word for “biscuits” or “cookies” but is better known as a specific type of biscuit. It originates from the Latin word biscoctus meaning twice cooked/baked. This allowed long storage times, useful during journeys and wars.

Ingredients :

4Egg Whites

¾ cup Caster Sugar

1 cupFlour

100gWhite Chocolate – roughly chopped

100gFlaked Almonds - roasted

Method :

1) Whisk egg whites until stiff

2) Add caster sugar slowly and continue whisking until all sugar crystals are dissolved

3) Fold in flour, nuts and white chocolate

4) Pipe onto a greased tray

5) Bake at 160ºC for 30 minutes

6) Cut thin slices with a serrated knife and dry out in coldish oven

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

White Chocolate lined Brown Chocolate Mousse Recipe

Chocolate Mousse Photo  : Jackie Cameron

Chocolate Mousse
Photo : Jackie Cameron

White chocolate lined Brown Chocolate Mousse with White Chocolate and Pecan Nut Biscotti, Sherry and Fresh Berries

Yields: about 4 portions

Ingredients:

Extras

100g White Chocolate

360 ml Milk

500 g Chocolate – the best that money can afford (chef's note: we use Belgium Callebaut couverture - meaning coating and covering- chocolate with a cocoa percentage of 65%)

3 sheets Gelatine (Supplier: Parklane SuperSpar in Commercial Road)

240 ml Cream

Method :

1) Melt the chopped white chocolate in a cup in the microwave.Be careful not to burn the chocolate.

Pour about one tablespoon of white chocolate into the base of a glass, we use a large martini glass, and turn the glass over onto a wire wrack.Allow chocolate to run and set hard on the inside of the glass.Place into the fridge for later use

2) Put the chocolate and milk into a large bowl and liquefy the chocolate using the Bain Marie style (a water bath – “double saucepan” with water at the base to ensure slow cooking)

3) Sponge the gelatine in cold water, squeeze and add to the warm chocolate mixture

4) Whisk the cream until firm and add to the cooled chocolate mixture

5) Refrigerate until semi-set for about two hours

6) Pipe into the prepared martini glasses and allow to set in the fridge for 30 minutes

Biscotti

Yields: about 150 small biscuits

Ingredients:

4Egg whites

¾ cup Caster Sugar

1 cupFlour

100 gWhite Chocolate

100 groasted Pecan Nut

Method :

1) Whisk egg white until stiff

2) Add caster sugar and whisk until sugar is dissolved

3) Fold in flour, chopped nuts and white chocolate

4) Spray and cook a tray and dust with icing sugar.Pipe the mixture onto the tray. A nozzle isn’t necessary

5) Bake at 100ºC for 50 minutes

6) Cut thin slices with serrated knife and dry out in cool oven

Garnish with fresh berries and serve with a tot of sherry or any alcoholic or non-alcoholic tot of your choice

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713