Recipes for "fondant"

Preheat the oven to 425 degrees F (220 degrees C).

Cut off ends of russet potatoes. Stand potatoes on end, and peel them from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.

Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outsides.

Heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers slightly.

Pat dry potatoes with paper towels. Place potato cylinders with the best-looking ends into the hot oil. Reduce heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.

Flip potatoes and repeat on the other ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to the skillet.

Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.

Transfer the skillet to the preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and cook for 10 more minutes.

Place potatoes on a serving platter. Spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

Preheat the oven to 425 degrees F (220 degrees C). Bring chicken broth to a simmer; whisk in miso and dashi. Turn off the heat; set aside until needed.

Turn potatoes onto narrowest side; trim straight down to create a flat surface. Turn and trim the other side with a straight cut parallel to the first. Cut a little off each end to square the potato a bit more, then make 2 angled cuts on each side of the squared ends. Transfer to a bowl of cold water. Reserve trimmings for another use. Drain, and dry with paper towels.

Place a large cast-iron pan or other heavy ovenproof skillet on high heat until hot. Add vegetable oil; place potatoes in skillet with largest flat side down. Season tops with half the salt. Reduce heat to medium-high and cook until well browned, about 4 minutes. Turn potatoes over and repeat, to salt and brown the other side, about 4 minutes.

Reduce heat to medium, and use a paper towel to soak up excess oil between potatoes in the pan. Add butter, and as it melts, baste tops of potatoes with melted butter. Once butter has toasted to a light brown color, turn off the heat and strain in the miso dashi broth.

Roast potatoes, uncovered, in the preheated oven for about 25 minutes.

Remove and turn potatoes over. Add the 2/3 cup plain chicken broth, and return to the oven to continue roasting at 425 degrees F (220 degrees C) until potatoes can be pierced very easily with a knife, 25 to 30 minutes more.

Check occasionally to see if broth has evaporated; add more as needed. Brush tops of potatoes with pan drippings, and serve.

Gather all ingredients.

Place butter in a shallow bowl and set aside until needed for kneading.

Place marshmallows in a large microwave-safe bowl and microwave on high to start melting the marshmallows, 30 seconds to 1 minute.

Carefully stir water and vanilla into hot marshmallows; stir until the mixture is smooth.

Slowly beat in confectioners' sugar, 1 cup at a time, until you have a sticky dough. Reserve 1 cup confectioners' sugar for kneading. The dough will be very stiff.

Rub your hands thoroughly with butter and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.

Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate, 8 hours to overnight.

To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with confectioners' sugar.

Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.

Add glucose and glycerin; mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.

Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in lukewarm gelatin mixture. Mix in a little more sugar, in batches, until stickiness disappears. Knead in remaining sugar until fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.

Use fondant immediately or store in an airtight container in the refrigerator. When ready to use, bring to room temperature and knead again until soft.

In a large bowl, stir together shortening and corn syrup. Mix in salt and vanilla flavoring, then gradually mix in confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.

To use: Roll fondant out on a clean surface that has been dusted with confectioners' sugar until 1/8-inch thick. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

Gather the ingredients.

Mix butter, sweetened condensed milk, confectioners' sugar, and vanilla extract in a mixing bowl until fondant has the consistency of modeling clay. If fondant is too moist, knead in additional confectioners' sugar.

Roll fondant out on a work surface generously dusted with confectioners' sugar to desired thickness.

Sift confectioners' sugar several times into a bowl to eliminate all lumps.

Beat butter, corn syrup, and salt with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the sifted confectioners' sugar until thoroughly incorporated.

Turn fondant out onto a work surface generously dusted with confectioners' sugar. Knead until smooth and workable, 5 minutes; cut dough in half. Wrap each piece of dough in plastic wrap and chill for at least 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Sift 1 cup plus 2 tablespoons flour, cocoa powder, baking soda, and salt together in a bowl.

Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in flour mixture alternately with milk. Beat until batter is just blended.

Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 16 to 20 minutes. Remove from oven and cool on a wire rack for 15 minutes. Remove cupcakes from tin and cool completely, about 2 hours.

Frost each cupcake with a thin layer of white vanilla frosting. Place 1 marshmallow half, cut-side up, in the center of each cupcake.

Dust a work surface with confectioners' sugar. Pinch off walnut-sized pieces of white fondant; roll into thin circles that are slightly bigger than the cupcakes. Drape over the marshmallows so they look like ghosts. Poke 2 holes near the top for the eyes. Stuff 1 raisin half into each hole.

Mix the whipping cream and Maille® Honey mustard. Pour into cube shaped silicone molds and freeze until solid. Melt chocolate and butter in double boiler. Mix egg yolks with flour and cocoa. Pour melted chocolate and butter into egg mixture and stir.

Beat egg whites until bubbly, and then add sugar. Blend egg whites into chocolate mix.

Line molds (3" high, 3" diameter) with greased wax paper. Fill with chocolate mixture. Place a frozen cube in center and cover with chocolate mix. Bake at 350 degrees for 7 minutes. Cool, remove from mold and serve.

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ramekins and set aside.

Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined. Set aside.

Combine sugar, egg, vanilla extract, and salt in a separate bowl. Pour into chocolate mixture and whisk until combined. Add flour, stirring until combined. Divide batter evenly between both ramekins.

Bake in the preheated oven until set, 12 to 14 minutes. Cool on a wire rack for 10 minutes before inverting onto a serving plate.

Peel the potatoes. Lay a peeled potato on its side and trim about 1/2 an inch off of each side to create flat ends. Cut the potato in half, so you have two large pieces of potato that can sit up on their cut ends. Repeat with the other potatoes. You will have eight big pieces of potato, shaped like little flat-topped mountains.

Place the peeled, cut potatoes in a bowl and cover with cool water. Let soak for 10 to 15 minutes.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Arrange a rack in the center of the oven.

Add the oil to an oven-safe skillet (preferably a 10 or 11-inch cast iron pan) and heat over medium-high heat until just beginning to smoke.

Meanwhile, drain the potatoes and pat dry with paper towels.

Simply Recipes / Ciara Kehoe

Once the oil is hot, add the potatoes to the pan evenly spaced apart, cut side down. Season with half of the salt. Let sear until nicely browned on the bottom, 5 to 7 minutes.

If you have a splatter guard, I recommend using it so your clean-up is easier.

Use tongs or a thin spatula to carefully flip the potatoes. Reduce the heat to medium and add the butter in one big piece to the center of the pan. Season with the remaining salt and the pepper.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Once the butter is halfway melted, gently swirl the pan and turn off the heat. Add the garlic cloves. Let the butter completely melt, then add the thyme or rosemary followed by the broth. Note that the butter may foam up when you add the broth, so be careful.

Simply Recipes / Ciara Kehoe

Carefully transfer the pan to the center rack of the preheated oven. Bake until the potatoes are browned on the top and bottom and a paring knife can easily be poked through, 30 to 40 minutes.

If you’re using bigger potatoes, you may need to add a bit more broth to the pan partway through. If the pan looks especially dry, add up to 1/2 cup more broth.

Use a spoon to baste the tops of the potatoes, then sprinkle with more salt. If desired, squeeze a little lemon juice over top. Let cool for a couple of minutes before serving.

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Simply Recipes / Ciara Kehoe