Food / Drink, San Rafael

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  • Matzo charlotte
    Matzo charlotte
    by jessicadf
  • Happy birthday Bonnie!
    Happy birthday Bonnie!
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  • Yummilicious
    Yummilicious
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    Pecan tart with Cointreau cranberries

    by jessicadf Updated Nov 26, 2003

    4 out of 5 starsHelpfulness

    Pecan tart with Cointreau cranberries

    Crust:

    1 1/2 cups pecans, toasted
    2 TB granulated sugar
    2 TB unbleached all-purpose flour
    1 egg white

    1. Preheat oven to 350 degrees.

    2. Prepare crust: combine the pecans and the sugar in food processor, and process until the pecans are finely copped. Add the flour and egg white and process until well mixed.

    3. Press the pecan mixture in to the bottom and sides of an 8 1/2" spring-form pan or tart pan with a removable bottom (moistening your fingers with water if necessary). Bake until the crust pulls away from sides, about 15 minutes. Set aside to cool.

    Filling:

    1/4 cup butter
    1 cup firmly packed brown sugar
    3 eggs
    1/2 cup light corn syrup or molasses
    1 to 1 1/2 cups broken pecans
    1 tsp vanilla
    1/4 tsp salt

    1. Preheat oven to 450 degrees.

    2. Cream butter and brown sugar.

    3. Beat in, one at a time, the eggs

    4. Stir in the remainder of the ingredients

    5. Fill the shell. Bake about 40 minutes or until a knife inserted in the filling comes out clean.

    Cranberry topping:

    1 bag fresh cranberries, washed and dried
    1/2 cup Cointreau
    1 cup sugar

    This is to be done when the tart is mostly cooled and the top is firm.

    1. Over a medium heat, melt sugar with Cointreau, then add the cranberries and stir for about 7 minutes, when they start to pop. Using a slotted soon, ladle out the berries and arrange on top of the pie.

    2. Boil the liquid down to a syrup, and use this as a glaze.

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    Blitz Cream Filling

    by jessicadf Updated Jul 13, 2003

    2.5 out of 5 starsHelpfulness

    Check out that filling - drooool

    For use in the Berries and Cream Blitz Torte

    Ingredients
    1 cup heavy cream
    1/4 cup powdered sugar
    2 tb sour cream
    1/2 tsp vanilla extract

    In a large mixer bowl, beat all ingredients on medium speed until soft peaks form.

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    Berries and Cream Blitz Torte

    by jessicadf Updated Jul 13, 2003

    3.5 out of 5 starsHelpfulness

    Berries and Cream Blitz Torte

    Oh my god. You've gotta try this!

    Ingredients:
    1/2 cup slivered blanched almonds
    1 cup plus 1 tb granulated sugar
    1 stick (4oz) butter, softened
    1 tsp vanilla extract
    4 large eggs, separated, at room temperature
    1 cup sifted cake flour
    1 tsp baking powder
    Pinch of salt
    1/3 cup milk
    1/4 cup powdered sugar
    1/4 tsp almond extract
    Blitz Cream Filling
    2-3 cups fresh assorted berries/fruit

    1. Preheat oven to 350 (farenheit). Spread out almonds on a baking sheet. Bake 8 to 10 minutes, or until nuts are lightly browned. Transfer to a plate and let cool. In a food processor, finely grind nuts with 1tb granulated sugar. Grease two 9-inch round cake pans. Line bottoms with parchment paper. Dust pans with flour; tap out excess.

    2. In a large bowl, beat butter with an electric mixer on medium speed until smooth and creamy. Gradually add 1/2 cup granulated sugar and beat until ight and fluffy, about 2 minutes. Beat in vanilla. Add egg yolks, one at a time, beating well after each addition.

    3. Sift together flour, baking powder and salt. With mixer on low speed, alternately add flour mixture and milk to butter mixture, beginning and ending with flour and beating just until blended. Turn batter into prepared pans.

    4. Sift together remaining 1/2 cup granulated sugar and the powdered sugar. In a small bowl, beat egg whites with a mixer on medium speed until soft peaks form. Gradually add sugar mixture and continue to beat until peaks are stiff but not dry. Beat in almond extract. Divide meringue evenly between prepared pans, then gently spread over batter to edge of pan to cover. Sprinkle ground almonds evenly over meringue.

    5. Bake 30 to 35 minutes, or until meringue is golden brown and feels dry to the touch. Let cakes cool completely in pans on wire racks. Invert 1 cake layer, meringue side down, onto a serving plate and remove pan and parchment paper. Spread top with Blitz Cream Filling. Unmold remaining cake layer, remove parchment paper, and arrange on tp of filling, meringue side up. Serve with fruit on the side.

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    Poppy-Chocolate Chip Cake w/ Milk Chocolate Frost.

    by jessicadf Updated Jul 13, 2003

    3.5 out of 5 starsHelpfulness

    Ingredients:
    1 1/2 sticks (6 oz) butter, softened
    1 3/4 cups sugar
    6 large egg whites
    1 tsp vanilla extract
    2 1/2 cups flour
    1 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    2 tb poppyseeds
    1 cup sour cream
    3/4 cup miniature semisweet chocolate chips
    Milk Chocolate Bar Frosting

    1. Preheat oven to 350 (farenheit). Grease three 8-inch round cake pans. Line bottoms with wax paper; grease paper. Dust pans with flour; tap out excess.

    2. In a large bowl, beat together butter and sugar witn an electric mixer on medium speed until smooth and creamy. Add egg whites and vanilla. Increase speed to high and beat until thick and fluffy, about 2 minutes longer.

    3. Sift together flour, baking powder, baking soda and salt. Stire in poppyseeds. With mixer on low speed, alternately add flour mixture and sour cream to butter mixture, beginning and ending with flour, just until blended. Stir in 1/2 cup chocolate chips. Turn better into prepared pans.

    4. Bake 25-30 minutes, or until a cake tester inserted in center comes out clean. Let cakes cool in pans 10 minutes, then unmold onto wire racks and remove wax paper. Invert cakes again and let cool completely. Fill and frost with Milk Chocolate Bar frosting. Decorate top with remaining 1/4 cup chocolate chips.

    Milk Chocolate Bar Frosting

    Ingredients:
    1 (7-oz) bar milk chocolate, cut up
    1 stick (4 oz) butter, softened
    2 to 3 tb milk
    1/2 tsp vanilla extract
    2 cups powdered sugar
    1/4 cup unsweetened cocoa powder

    1. In a medium glass bowl, microwave chocolate on Medium 2 1/2 to 3 minutes, or until softened. Stir until smooth and let cool completely.

    2. Beat butter with an electric mixer on medium high speed until smooth and creamy. Beat in melted chocolate to blend, then beat in 2 tb milk and vanilla.

    3. Sift together powdered sugar and cocoa poswer. Gradually beat into creamed chocolate mixture until frosting is light and fluffy, about 1 minute longer, adding a bit more milk if necessary.

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    Classic Checkerboard Cake

    by jessicadf Updated Jul 13, 2003

    3.5 out of 5 starsHelpfulness

    Checkerboard pattern - mmmm

    Ingredients:
    1 1/2 sticks (6 oz.) butter, softened
    1 3/4 cups sugar
    6 large egg whites, at room temperature
    2 tsp vanilla extract
    2 1/2 cups cake flour
    1 tb baking powder
    1/2 tsp salt
    1 cup milk, at room temperature
    3 tb unsweetened cocoa powder
    Extra-Rich Fudge Frosting

    1. Preheat oven to 350 (farenheit). Grease thre 8-inch round cake pans. Line bottoms with parchment paper. Dust pans with flour, tap out excess.

    2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until smooth and creamy. Add egg whites and vanilla. Increase speed to high and beat until fluffy, about 2 minutes longer.

    3. Sift together cake flour, baking powder and salt. With mixer on low speed, alternately add flour mixture and milk to butter mixture, beginning and ending with flour, and beat until just blended.

    4. Turn half of the batter (about 2 1/2 cups) into a medium bowl. Sift cocoa powder over top. With a rubber spatula, gently fold in cocoa until blended.

    5. Carefully spoon a 2-inch ring of remaining white batter around outer edge of 2 prepared cake pans, then spoon a 2-inch ring of chcolate batter right next to white batter. Finish with a small circle of white batter in center of each pan. In remaining pan, spoon chocolate batter for outer ring, white batter for next ring, then finish with a center circle of chocolate. *Note: I used pastry bags with the largest pastry tips to make the circles, rather than deal with spoon -- was very tidy and easy.

    6. Bake 25 to 30 minutes, or until a cake tester inserted in center comes out clean. Let cakes cool in pans 10 minutes, then unmold onto wire racks and remove parchment paper. Invert cakes again and let cool completely. Fill and frost cake with Extra-Rich Fudge Frosting, using identical layers for top and bottom of cake and different layer for middle.

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    Extra-Rich Fudge Frosting

    by jessicadf Written Jul 13, 2003

    3.5 out of 5 starsHelpfulness

    Extra-Rich Fudge Frosting

    Ingredients:
    5 oz semisweet chocolate, cut up
    1 oz unsweetened chocolate
    2 tb coffee or water
    1/2 cup sugar
    4 large egg yolks
    1/2 tsp vanilla extract
    2 sticks (8 oz) butter, softened and cut up

    1. In medium glass bowl, combine semisweet and unsweetened chocolate and coffee (or water). Microwave on medium 1 1/2 to 2 minutes, or until coffee is hot. Whisk coffee and chocolate together until completely smooth.

    2. In a double boiler over simmering water, whisk together sugar and egg yolks. Cook, whisking constantly, until mixture is thickened and coats the back of a spoon, about 3 minutes. Transfer to a large bowl. Add vanilla.

    3. Add chocolate to egg mixture and beat with an electric mixer on medium-high speed until completely cooled, about 5 minutes. Beat in butter, 1 piece at a time, blending well after each addition, until smooth and spreadable.

    On this particular cake, my niece requested chocolate dipped strawberries as the decoration.

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    Cherry Chip Cake

    by jessicadf Written Jan 3, 2006

    2.5 out of 5 starsHelpfulness

    1 more image

    Yummy! I followed the recipe in using maraschino cherries the first time and it was good, but I might try some sour pie cherries next time around for a slightly more adult touch. That said -- yum!!

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    Supreme Raspberry Cake with Flowers

    by jessicadf Written May 7, 2005
    Happy birthday Bonnie!

    Hollow yellow cake filled with pastry cream, fresh raspberries and blackberries, frosted with raspberry merengue buttercream and topped with crystalized pansies.

    Recipe coming soon...

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    His Holiness is a bartender too.

    by cjg1 Written Jul 29, 2003

    2.5 out of 5 starsHelpfulness

    Pic from Wayne i think

    Seems thepope decided to mix up some drinks for us before setting out to join us. What a number they did. Superb drinks.

    Related to:
    • Wine Tasting
    • Beer Tasting
    • Food and Dining

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