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my husband loves marzipan - I only make marzipan shapes as a candy for him, any sugg. what else?

2006-10-21 07:58:19 · 3 answers · asked by madcookie 1 in Food & Drink Cooking & Recipes

3 answers

Apple Marzipan Galette
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/2 cup marzipan, softened
4 cups sliced peeled Granny Smith apple (about 2 pounds)
3/4 cup sugar, divided
1 tablespoon all-purpose flour
1 teaspoon almond extract, divided
2 teaspoons lemon juice
Dash of salt

Preheat oven to 425°.
Line a jelly roll pan with foil; coat foil with cooking spray. Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough.
Combine apple, 1/2 cup sugar, flour, 3/4 teaspoon almond extract, juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). Bake at 425° for 30 minutes or until lightly browned (apple filling may leak slightly during cooking).
Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 teaspoon almond extract. Drizzle over galette.


Chocolate-Dipped Apricots Recipe

7 ounces dried large apricots
1/4 cup apricot brandy
4 ounces marzipan
6 ounces bittersweet chocolate


Directions:

Dried apricots are filled with a small piece of marzipan and dipped into chocolate. The taste of these confections is particularly influenced by the quality of the ingredients, especially the chocolate. Use fine European chocolate for the dipping.

Place the apricots in a glass dish and cover with the brandy. Place in a microwave and warm gently under a low temperature (such as the defrost setting). Keep it warm for about 20 minutes so that the apricots soften and become pliable. Fill each half with a small ball of marzipan and wrap and squeeze the apricot around the filling. It will look like an apricot taco. Dip the filling and the edges of the apricot into chocolate and let set.

When it is done the filling and the edges of the apricot will be completely sealed in chocolate and there will be a small backbone of apricot showing. It will keep in an airtight container for about a week .

This recipe for Chocolate-Dipped Apricots serves/makes 1 dozen

2006-10-21 08:56:19 · answer #1 · answered by Joan C 3 · 0 0

Marzipan Cheesecake with Raspberry Sauce


1 1/2 cup Chocolate sandwich cookies, finely crushed (15)
3 tbl Butter or margarine, melted
24 oz Cream cheese, softened
8 oz Almond paste, crumbled
1 cup Sugar
4 x Eggs
8 oz Sour cream
RASPBERRY SAUCE
1 pkt (12-oz) unsweetened red raspberries
1/2 cup Sugar
1 tsp Lemon juice
Fresh raspberries, for garnish


In a small bowl, combine cookie crumbs and margarine or butter. Press into the bottom of a greased 9" springform pan. In a large mixing bowl, beat cream cheese and almond paste on Medium-High speed of an electric mixer until combined. Beat in 1 cup sugar until fluffy. Add eggs and sour cream all at once, beating on Low just until combined. Pour into crust. Bake in a 325 f. oven, about 1 hour or until center is nearly set when gently shaken.
Cool for 15 minutes. Loosen crist from sides of pan. Cool for 30 minutes more, remove sides of pan. Cool completely. Chill for 4-6 hours. Raspberry
Sauce: Thaw red raspberries. In a blender container blend berries until smooth. Press through a sieve to remove seeds. In a saucepan, combine pureed raspberries, 1/2 c. sugar and 1 tsp. lemon juice. Heat just until sugar dissolves. Cool. Pour into small container. Cover and chill. Serve cheesecake with sauce and fresh raspberries.

2006-10-21 08:09:51 · answer #2 · answered by Smurfetta 7 · 1 0

try

2006-10-21 08:11:02 · answer #3 · answered by dianed33 5 · 0 1

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