FLORENTINE SQUARES
Provided by Food Network
Categories dessert
Time 1h20m
Yield Makes 5 1/2 dozen 1 1/2-inch squares
Number Of Ingredients 5
Steps:
- Adjust rack to lower third of oven and preheat oven to 400 degrees F. Line a 12-x-15 1/2-x-1/2-inch baking sheet with aluminum foil, leaving a 2-inch overhang at each short end.
- Batter: Pour the cream, corn syrup, and sugar into a 1 1/2-quart heavy-bottomed saucepan. Stir to combine, then add the butter. Stir over medium-low heat until the butter melts. Then raise the heat to medium, and stir constantly with a wooden spoon--especially toward the end of cooking--to prevent scorching. Cook until the mixture reaches 238 degrees F, the soft-ball stage, on a candy thermometer, about 10 minutes; the mixture will appear between ivory- and straw-colored. Remove from heat, and stir in almonds.
- Pour the mixture onto the center of the foil-lined baking sheet, and spread it in as thin a layer as possible. A pool about 8 inches in diameter is fine. Bake for 3 minutes; then spread the more liquid mixture evenly over the baking sheet. If the mixture still does not completely cover the baking sheet, bake another minute, then tilt the baking sheet to allow the mixture to spread evenly. Bake for about 5 to 6 minutes total, or until golden but not dark brown. Though the mixture bubbles while baking, the bubbles form more slowly toward the end of baking time than at the beginning.
- Place the baking sheet on a wire rack and cool for 2 to 3 minutes. While the mixture is still warm but no longer liquid, cut 1 1/2-inch squares using a ruler and a pastry wheel. If the mixture is too warm, it will not cut cleanly. If it is too cool, it will splinter or not cut; in that case return it to the oven for a few seconds to soften it a bit.
- Decoration: When the squares are completely cool, place the chocolate in a bowl over water at about 120 degrees F. When about two-thirds of the chocolate has melted, remove the bowl from the water. With a dry rubber spatula, stir until the liquid chocolate melts the soft or unmelted chocolate that remains. Fill a small handmade paper cone with the chocolate and snip off the tip. Pipe thin lines of chocolate back and forth over the squares' surface. Refrigerate the squares briefly, just to set the chocolate. Remove from the refrigerator and set aside in a cool, dry place.
- To store, remove squares from the foil and place them in layers, separated by strips of aluminum, in an airtight metal or plastic container in a cool place up to 1 week.
FREE-FORM FLORENTINE PIE
You're just six ingredients away from an impressive vegetarian pie - sure to become a midweek favourite
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat the oil in a large saucepan. Add the spinach and cook until wilted, then drain and thoroughly squeeze out as much liquid as possible. Mix with the ricotta, nutmeg and plenty of seasoning.
- Lay the pastry on a baking sheet and pinch up the edges to form a lip all round. Prick the base all over with a fork, so the pastry doesn't puff up too much. Bake for 15 mins or until the pastry is light brown.
- Remove from oven and press the pastry down if it has puffed up. Pile in the spinach mix, leaving four clear areas for the eggs to go into. Carefully crack an egg into each space. Season and pop back in the oven for a further 10-15 mins until the white is set and yolk is still a little runny, or to your taste.
Nutrition Facts : Calories 587 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.64 milligram of sodium
FLORENTINE MULTI-LAYERED PIE
This is a great recipe to use to energize your holidays with eggs!! This recipe came from Get Cracking - A package of Old Cheddar Cheese, thinly sliced can be substituted for the Swiss cheese if preferred.
Provided by Chef mariajane
Categories Savory Pies
Time 52m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F In large skillet, sauté onion and garlic in butter until soft. Add spinach, cover and cook just until spinach wilts. Drain very well and set side.
- Whisk together 3 eggs and 1 egg white. Line a 9-inch pie plate with pastry. Layer half the meat, red pepper, cheese and spinach; cover with half the beaten egg mixture. Repeat layers, pouring remaining egg mixture over top.
- Cover with pastry; seal and crimp the edges. Brush top with remaining egg yolk blended with a bit of water; slit surface. Bake pie on cookie sheet 30- 35 minutes, or until golden. Serve warm or cool.
Nutrition Facts : Calories 632.6, Fat 42.2, SaturatedFat 15.8, Cholesterol 212.3, Sodium 514, Carbohydrate 34.5, Fiber 2.7, Sugar 2.1, Protein 28.9
EASY FLORENTINE MINCE PIES
Try these florentine-inspired mince pies with almonds, glacé cherries and dark chocolate. With crisp shortcrust and mincemeat, it's a winning combination
Provided by Liberty Mendez
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Mix the mincemeat, orange zest, bourbon or orange juice, ground almonds and cherries together in a medium bowl.
- Unravel the pastry on its baking parchment and stamp out as many circles as you can using an 8cm round cutter. Re-roll the offcuts and stamp out more circles until all the pastry has been used (you should get about 14 in total). Spoon 1 tsp of the mincemeat mixture into the middle of each circle, leaving a 2cm border. Gently fold the edges of the exposed pastry inwards to slightly cover the filling.
- Transfer the pies to the lined baking sheet, spaced slightly apart. Brush the pastry with the milk and sprinkle with the sugar. Bake for 18-20 mins until golden brown, then leave to cool slightly.
- While the pies cool, put the chocolate in a heatproof bowl and melt in 20-second bursts in the microwave, or melt in a heatproof bowl set over a pan of simmering water, ensuring the bowl isn't touching the water. Drizzle over the pies before serving. Will keep in an airtight container for three days.
Nutrition Facts : Calories 205 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
SHRIMP FLORENTINE PIE
For a while now, I've been trying to go through my mother's old recipe clippings and salvage the good stuff, or at least what seemed worth keeping. Eventually it just seemed most logical to post them up here. The origin of this one is uncertain, but it appears to have been a "brand name" recipe, and appears to have been printed sideways wherever it originally appeared, which I at least find interesting. I've unbranded it and present it to you for judgment, until such time as I can judge it myself.
Provided by Victory Eats Again
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook fettuccine as directed on its box (around 10 minutes, or til firm yet tender). Let drain.
- Add Parmesan cheese and butter, stirring until the butter has melted. Beat four of your eggs and stir into the buttered pasta.
- Spread the pasta mixture along the bottom and sides of a well-greased 13" x 9" baking pan, as though creating a "crust".
- Beat your remaining eggs in a large bowl, adding spinach, ricotta, chopped onions and mustard.
- Fold in the shrimp and mozzarella. Spoon mixture into your fettuccine crust.
- Bake at 375º for 45 minutes or until adequately hot.
Nutrition Facts : Calories 525.9, Fat 25.6, SaturatedFat 13.7, Cholesterol 322.9, Sodium 468.1, Carbohydrate 39.5, Fiber 4, Sugar 3.3, Protein 35.1
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FLORENTINE PIE - MY FUSSY EATER | EASY FAMILY RECIPES
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5/5 (1)Total Time 30 minsCategory DinnerCalories 693 per serving
- Preheat the oven to 200c. Lay the pastry on a baking sheet and pinch around the edges to create a ridge. Prick the bottom of the pasty with a fork and bake for 10-12 minutes until the pasty is light brown.
- Meanwhile, heat the oil in a large pan. Add the spinach and cook until wilted. Drain the spinach and squeeze out as much liquid as possible. Mix with the ricotta, parmesan, garlic and nutmeg and season with salt and pepper.
- Remove the pastry from the oven and gently press it down if it has puffed up too much. Spoon on the spinach mixture and create four spaces for the eggs. Crack the eggs carefully into each space.
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