Celebrity Nibbles by Nora, Episode 3

June 4th, 2011

For those that missed it, here’s a link to the third episode!

“Celebrity Nibbles by Nora – Team ShortyNache Scores!”

And here’s the recipe for the Razzle Razz DWTS Edible Scorecards…

Inspired by Shortbread Cookie Recipe from JoyofBaking.com and Chocolate Raspberry Ganache Recipe from FoodNetwork.com.

Razzle Razz DWTS Edible Scorecards

Razzle Razz DWTS Edible Scorecards

Makes 12 Edible Scorecards

Shortbread Cookie Ingredients

2 cups all-purpose flour

1/4 tsp salt

1 cup unsalted butter, room temperature

1/2 cup powdered sugar

1 tsp vanilla extract

Directions

Beat butter in bowl until smooth. Then beat in sugar, vanilla & salt until smooth. Stir in flour until just incorporated. Wrap dough in plastic wrap and chill for at least an hour or until firm.

Line baking sheet(s) with parchment paper or aluminum foil.

On a lightly floured surface roll dough to a 1/4 inch thickness. Cut out circles no larger than 3 inches across. (A larger biscuit cutter works nicely.) Place circles on baking sheet and place baking sheet in refrigerator for 15 minutes. (This will help dough maintain shape while baking.) During this time preheat oven to 350 degrees.

Bake cookies for 8-10 minutes or until cookies are lightly browned. Cool.

Chocolate Raspberry Ganache Ingredients

10 oz Semi Sweet Chocolate, chopped and melted

1/2 cup whipping cream

1/2 cup raspberry jam

Directions

Combine all ingredients in bowl and stir until well mixed. If frosting is too thick to spread easily, add a little cream.

Additional Item/Ingredients for Assembly

1 1/2 lbs White Chocolate, melted

12 Wooden Craft Sticks

2 tsp vanilla extract

Gold Disco Dust

1 Red and 1 Black tube of Wilton Sparkle Gel OR Royal Icing (see NbyN Recipe #2) colored Red and Black

Assembly

Spread ganache onto the bottom of a shortbread cookie, then place a craft stick in the center making sure there is enough ganache to hold it in place. Add another shortbread cookie on top of the ganache and stick. Place in refrigerator for several minutes to let ganache harden.

Prepare cookie sheet(s) lined with wax paper. Begin dipping cookies in a shallow pan of melted white chocolate (see video). Use a spatula to assist with evenly distributing the white chocolate on the sides and all around. Place on cookie sheet and put back in refrigerator until white chocolate has hardened. Once hardened, you can use a knife to assist with rounding out edges that may not be perfect.

Mix vanilla extract with a couple dashes of disco dust – a little goes a long way! Flip the cookies so the side that was on the cookie sheet is facing up.  Using a  pastry brush, spread the disco dust mixture on the top of each cookie. Then add numbers and outer circle (see photo) using red and black gel/icing.

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And here’s information on where you can see “Before They Are SuperStars Taste Tester”,

Jessica Ritacco

Jessica Ritacco in the sketch comedy group, Desperate Times.

Upcoming Desperate Times performances:

MAY 11th, 9pm, SKETCH BLOCK at Under St. Mark’s Theatre, 94 St. Mark’s Place. Desperate Times will be one of many hilarious sketch teams performing at the popular monthly sketch extravaganza: Sketch Block!  Tickets are $8.

MAY 14th, 8:30pm, The Living Room, 154 Ludlow Street. Desperate Times will be one of several featured performers at “Got Greek?  A Fundraiser for the Euripides Series Summer 2011”.   Reserve tickets for $12.50 online at www.apoloniadproductions.com or pay $15 at the door.

MAY 15th, 8pm, The Creek and Cave Restaurant and Bar, 10-93 Jackson Ave in Long Island City.  Desperate Times will be opening for the awesome improv team FRODUCE.  Free admission!

MAY 18th, 8pm, Burning Bridges Comedy at McSwiggans Bar, 393 2nd ave (corner of 23rd st.) Desperate Times will be featured performers at a new weekly comedy show Presented by Ray Field & Todd Montesi!

Great Drink Deals and no Cover! (1 drink minimum)

More information can be found at http://desperatetimescomedy.tumblr.com/

 

Celebrity Nibbles By Nora, Episode 2

May 8th, 2011

Time for another episode of Celebrity Nibbles by Nora – A Royal Treat!

Celebrity Nibbles by Nora, Episode 2 – A Royal Treat!

And here’s the recipe for the “Will & Kate 4Eva Shortbread Tarts”.

Inspired by Shortbread Tarts with Cream Filling Recipe on JoyofBaking.com and Emily’s Famous Chocolate Shortbread Cookies on Allrecipes.com.

Will & Kate 4Eva Shortbread Tarts

Makes 12 Tarts – using regular sized muffin tin

English Breakfast Tea Shortbread Tart Shell Ingredients

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup powdered sugar

1 tsp vanilla extract

1 1/2 cups all purpose flour

2 Tbsp cornstarch

4 tsp English Breakfast Tea (from tea bag)

1/8 tsp salt

Optional

2 Tbsp Corn Syrup

Silver Dragees & Edible Silver Glitter

Directions

Beat butter and sugar together in bow. Then beat in the vanilla extract. Add the flour, cornstarch, tea and salt and mix just until incorporated.

Divide the dough into 12 even pieces and place one ball of dough in the center of each muffin tin. With your fingertips, press the dough up the sides of the individual tins so there is an indentation in the center. Once filled, place the muffin pan in the freezer for about 10 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.)

Bake for approximately 18 – 20 minutes or until lightly browned. About halfway through the baking time, lightly prick the bottom of each shortbread, with the tines of a fork, if they have puffed up. Once they are fully baked, remove from oven and place on a wire rack to cool. (If they have puffed up again, take the back of a spoon and press the center down again while they are still warm.) When completely cooled, remove the tarts from the muffin pan.

Optional-Once tarts are cooled, take a small pastry brush or clean paint brush and spread corn syrup around the rim of the tart.  Then sprinkle edible glitter/sparkles and place dragees around the rim.

Cream Cheese Filling Ingredients

4 oz Cream Cheese – softened

7 oz of sweetened condensed milk

Juice & Zest from 1 Lemon

1 tsp vanilla extract

Optional

Royal Blue Food Coloring

Directions

Beat the cream cheese in a bowl until fluffy. Add the condensed milk, lemon juice, zest, vanilla and food coloring and process just until smooth. (Do not over process or the filling will be too runny.) Cover the bowl and refrigerate until serving time. (It is best to make the filling at least a day in advance to give it time to become firm and for all the flavors to mingle)

Cadbury Royal Dark Chocolate Shortbread Cookies Ingredients

Note: Recipe will make more than a dozen cookies, but you can freeze leftover dough to use for later! 🙂

1 cup powdered sugar

3.5oz Cadbury Royal Dark Chocolate Bar (melted)

1/2 tsp baking soda

1 3/4 cup all-purpose flour

1/4 tsp salt

9 Tbsp unsalted butter, chilled and cubed

1/2 tsp vanilla extract

1 egg

Directions

Preheat oven to 350 degrees.

In a large bowl, stir together the powdered sugar, melted chocolate, flour and salt until well blended. Cut in the butter until lumps are no larger than peas. Add eggs and vanilla; mix until a stiff dough forms.  If dough is somewhat sticky, put in the refrigerator for a while to firm.

Once dough is firm, roll it out on a lightly floured surface to 1/4 inch thickness and use small heart shaped cookie cutter to cut out cookies. Place cookies 2 inches apart onto ungreased baking sheet.

Bake about 8-10 minutes or until surface appears dry. Allow cookies to cool, frost w/ Royal Icing (see recipe below). Once Royal Icing has dried (put in refrigerator for a while to speed this up) you can personalize with edible markers, gel or frosting.

Royal Icing Ingredients

1/4 cup meringue powder

2 cups powdered sugar

2 Tbsp Water – Add more if necessary to get correct spreading consistency

Beat all ingredients together in bowl until desired consistency is reached. If you add too much water, add 1 Tbsp of powdered sugar at a time until mixture thickens again.

Assemble

Right before serving, fill tart shells with cream cheese filling and place shortbread cookies in the center of the cream cheese filling to garnish.

Enjoy!

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And here’s information on the reading “Before They Are SuperStars Taste Tester”, Rachel Dart, is directing!

Rachel Dart

Book: Zac Kline

Music: Mark T Evans

Lyrics: Eric Kubo

Musical Director: Mark T Evans

Director: Rachel Dart

On Easter Sunday 1967, Jim Thompson, an American businessman credited with revitalizing the Thai silk industry, mysteriously disappeared while taking a walk in the Cameron Highlands of Malaysia – to this day he has not been found.

Performed by:

Al Bundonis*

Steven Eng*

Anthony Holds*

Jaygee Macapugay*

Andrew Redlawsk*

Megan Stern*

Sandy York*

Katie Zaffrann

*denotes member of Actors’ Equity

Tickets at http://www.brownpapertickets.com/event/170583

When: Sun May 8th  8:00 pm

Location: TADA! Theater, 15 W 28th St, 2nd Fl, New York, NY 10001

Tickets: $10

More Info: “I Am Jim Thompson” is part of Notes from a Page – Emerging Artists New Works Series. www.emergingartiststheatre.org

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Remember to email your celebrity suggestions to nibblesbynora@gmail.com!



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