Mia Francesca Trattoria

Restaurant Raleigh
4100 Main at North Hills St.
Raleigh, NC 27609
919-278-1525

Posts Tagged ‘recipes’

Recipe: Chocolate Pots de Creme

Saturday, January 25th, 2014

 

Recipe: Chocolate Pots de Creme
Recipe Type: Dessert
Author: Mia Francesca Trattoria
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 2 cups heavy creamChocolate Pots de Creme
  • ½ cup half and half
  • 6 ounces semisweet chocolate, chopped
  • 6 large egg yolks
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 300 degrees.
  2. Whisk together the egg yolks and sugar; set aside.
  3. Place the chopped chocolate into a medium bowl.
  4. In a saucepan bring the heavy cream and half and half to a boil over medium high heat.
  5. Pour over the chopped chocolate and allow to sit for two minutes; whisk until melted and smooth.
  6. Gradually whisk the warm chocolate mixture into the sugar and yolks until completely combined. Pour through a fine mesh strainer to get rid of any lumps.
  7. Skim off any foam from the surface.
  8. Divide the mixture evenly between six 4 ounce ramekins. Place the ramekins into a shallow baking dish, and pour enough water into the dish to fill halfway up the sides of the ramekins.
  9. Place in a preheated oven and bake for 50 minutes before opening the door, then check to see if they have set. If not, continue baking in five minute intervals until the middles only slightly jiggle when moved.
  10. Allow to cool to room temperature, then chill until completely cold, about 3 hours. Served with marshmallows toasted ontop, fresh berries, or whipped cream.

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When you put together North Carolina farm-fresh produce and our classically trained expert chefs, dining at Mia Francesca Trattoria is the best authentic Italian experience and tastiest cuisine you will ever enjoy. 

Raise a glass to toast to the excellent deals (and delicious meals) you will receive when you make your reservations at Mia Francesca Trattoria this Triangle Restaurant Week. Make this a dining experience you will always remember!

Please check out the video demonstration of our IRON CHEF Zach’s making traditional Italian Biscotti

Check out all of our Italian Food recipes!

Visit us here at http://miafrancescaraleigh.com

Lunch Menu | Dinner Menu | Dessert Menu | Gluten Free Menu | Brunch menu | Weekly Restaurant Specials | Wine List

Mia Francesca Trattoria

4100 Main at North Hills Street

Raleigh, NC 27609

Phone: (919) 278-1525

Mia Francesca Trattoria PinterestMia Francesca Trattoria TwitterMia Francesca Trattoria Google+Mia Francesca Trattoria LinkedInMia Francesca Trattoria You TubeMia Francesca Trattoria Facebook

 

Recipe: Chocolate Rugelach

Friday, January 17th, 2014
Chocolate Rugelach
Recipe Type: Dessert
Author: Mia Francesca Trattoria
Prep time:
Cook time:
Total time:
Serves: 32
Ingredients
  • For the Dough:
  • 2 ½ cups all purpose flour
  • ½ teaspoon coarse kosher salt
  • 1 cup (2 sticks) butter, cold and cut into cubes
  • 8 ounces cream cheese, cold and cut into cubes
  • For the Filling:
  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 6 ounces good quality dark chocolate (60% or higher), finely chopped
  • 4 tablespoons butter, melted
  • 4 tablespoons Sugar in the Raw (for garnish)
  • Powdered sugar (for garnish)
Instructions
  1. In the bowl of a stand mixer combine the flour and salt using the paddle attachment.
  2. Add in the cubed butter and cream cheese and allow to mix until the flour mixture starts to form a loose dough.
  3. Pour the dough out onto a counter loosely dusted with flour, and knead until all the pieces come together.
  4. Flatten slightly, then wrap in plastic and refrigerate for at least an hour.
  5. Once the dough is ready cut it into quarters; take the first piece of dough and roll it out on a counter dusted with flour into a circle, about 1/8-inch thick all the way around. Trim up any uneven edges.
  6. Repeat the same for the remaining dough quarters.
  7. Combine the sugar and cinnamon.
  8. Melt the butter, and brush it over each of the dough circles evenly.
  9. Sprinkle the cinnamon sugar over each circle in a thin layer to cover completely. Sprinkle the chopped chocolate over the dough.
  10. Cut each circle into 8 wedges.
  11. Line two baking sheets with parchment paper.
  12. Roll up each of the wedges into a crescent shape, starting with the thickest end.
  13. Brush the tops of the cookies with the remaining melted butter, then sprinkle the Sugar in the Raw over the tops of each.
  14. Space them evenly onto the two baking sheets then refrigerate for one hour.
  15. Preheat oven to 350 degrees.
  16. Bake the cookies for 15-20 minutes or until golden brown, rotating the pans halfway through.
  17. Once completely cooled dust with a little powdered sugar before serving.

**

Get ready for the Super Bowl and Valentine’s Day and make your reservations early for good times at Mia Francesca in Midtown Raleigh. The season of fun has just begun!

Please check out the video demonstration of our IRON CHEF Zach’s making traditional Italian Biscotti

Check out all of our Italian Food recipes!

Visit us here at http://miafrancescaraleigh.com

Lunch Menu | Dinner Menu | Dessert Menu | Gluten Free Menu | Brunch menu | Weekly Restaurant Specials | Wine List

Mia Francesca Trattoria
Phone: (919) 278-1525
Mia Francesca Trattoria PinterestMia Francesca Trattoria TwitterMia Francesca Trattoria Google+Mia Francesca Trattoria LinkedInMia Francesca Trattoria You TubeMia Francesca Trattoria Facebook

Recipe: Vanilla and Caramel Mousse Cake

Monday, January 13th, 2014

 

Vanilla and Caramel Mousse Cake with a Dark Chocolate Ganache
Recipe Type: Dessert
Author: Mia Francesca Trattoria
Prep time:
Cook time:
Total time:
Serves: 12 People
Ingredients
  • For the vanilla cake layers:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 large egg yolks
  • 3 cups all-purpose flour, sifted
  • 1 tablespoon plus ½ teaspoon baking powder
  • ½ teaspoon coarse kosher salt
  • 1 ¼ cup buttermilk
  • 1 tablespoon vanilla extract
  • 1 vanilla bean, scraped
  • For the Caramel Mousse:
  • 2 cups heavy cream
  • 1 cup granulated sugar
  • ¼ cup water
  • 1 tablespoon light corn syrup
  • 4 tablespoons unsalted butter, softened
  • 1 envelope powdered gelatin, softened (or 3 leaves sheet gelatin, bloomed)
  • For the Vanilla Mousse:
  • 2 egg whites
  • 1/3 cup granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 vanilla bean, scraped
  • For the Chocolate Ganache icing:
  • 16 ounces bittersweet or dark chocolate (70% cocoa), finely chopped
  • 2 cups heavy cream
Instructions
  1. For the cake:
  2. Preheat oven to 350 degrees.
  3. Butter and flour two 9 inch cake pans and line the base of each with parchment paper.
  4. Sift together the flour, baking powder, and salt into a small bowl and set aside.
  5. In a medium sized bowl cream the butter and sugar together until light and fluffy, about 5 minutes.
  6. Add the eggs and yolks one at a time, making certain to scrape down the sides of the bowl between each addition.
  7. Add a quarter of the flour mixture to the creamed sugar mixture, followed then by a third of the buttermilk.
  8. Repeat this process, starting and finishing with the flour mixture, scraping down the bowl between additions.
  9. Stir in the vanilla extract and scraped vanilla bean seeds.
  10. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until the tops of lightly golden brown and a toothpick inserted near the middle of the layers comes out clean.
  11. Allow to cool completely in their pans before handling and cutting.
  12. In the meantime prepare the two mousses.
  13. For the caramel mousse:
  14. Gently bring 2/3 cup of the heavy cream to a low simmer in a saucepan.
  15. Set aside to cool slightly.
  16. Whip the other 1 1/3 cups of heavy cream to stiff peaks and refrigerate until needed.
  17. Prepare the gelatin before moving on to make the caramel (If using powdered gelatin: sprinkle the envelope of gelatin over 1 tablespoon cold water in a small bowl and allow to set up.
  18. For leaf gelatin:
  19. Paces the sheets in a shallow bath of ice water and allow to bloom for at least 5 minutes).
  20. Place the ¼ cup of water in the bottom of a deep, heavy pot.
  21. Pour the sugar into the middle and add the corn syrup.
  22. Gently stir the three together in a combing motion with your fingers to combine.
  23. Begin to cook once thoroughly combined over medium high heat and cook until the sugar has completely dissolved and the mixture is a golden amber, about 5-8 minutes.
  24. Remove from heat and slowly whisk in the warmed cream (the mixture will bubble up so be extremely careful); stir in the softened butter until melted.
  25. Stir in the softened gelatin.
  26. Let this mixture cool to room temperature before folding in the whipped cream.
  27. Refrigerate for 1-2 hours until slightly thickened.
  28. For the vanilla mousse:
  29. Whip the heavy cream, vanilla extract, and scraped vanilla bean seeds together until it holds firm peaks, then cover and refrigerate as you prepare the meringue.
  30. In a clean bowl, begin to whip the egg whites and cream of tartar on high speed until foamy.
  31. Continue to whip until the whites have doubled in volume, about 3 to 5 minutes. Very slowly begin to add the sugar to the still whipping whites, and continue to beat until the whites hold firm, stiff peaks.
  32. Take half of this meringue and very gently fold it into the prepared whipped cream.
  33. Fold in the remaining meringue.
  34. Cover and refrigerate until needed.
  35. To assemble the cake:
  36. Remove the cooled cake layers from their pans.
  37. Slice each in half width-wise so that you will have four cake layers total.
  38. Place the first layer on a plate and brush with a little simple syrup or flavored liqueur (something like Godiva White Chocolate or crème de cocoa would work well); spread half of the caramel mousse evenly over the first layer.
  39. Top with the second cake layer and repeat brushing with syrup or liqueur if using; spread the vanilla mousse evenly over this layer.
  40. Top with the third cake layer, and finish by spreading the last of the caramel mousse evenly over it.
  41. Place the last cake layer ontop and refrigerate for at least two hours to make sure the mousses have time to set between the layers.
  42. Once ready prepare your chocolate ganache.
  43. Place the finely chopped bittersweet or dark chocolate into a medium sized bowl.
  44. In a small saucepan, bring the cream to a boil over medium high heat. Pour over the chopped chocolate and let rest for one minute; slowly whisk the two together until combined.
  45. Remove the cake from the refrigerator and place on a wire rack that is resting ontop of a piece of parchment paper. Starting from the middle of the cake pour the ganache over top, allowing it to freely flow over the top and sides of the cake. You shouldn’t need to even out the ganache at all as the weight should create a thin layer over the top of the cake.
  46. Refrigerate until time to serve; make sure to cut with a warm knife so the ganache won’t crack and break. The cake will keep for 3 to 4 days under proper refrigeration.
  47. ** If you’d like the sides of the cake to look more polished, use an offset spatula to gently “ice”the sides of the cake with the ganache until covered. Use chocolate shavings, chopped nuts, coconut, or candy pieces to press up the sides of the cake for a more finished look.

2014-01-10 17.35.41

Vanilla and Caramel Mousse Cake2014-01-10 17.35.41

**

Get ready for the Super Bowl and Valentine’s Day and make your reservations early for good times at Mia Francesca in Midtown Raleigh. The season of fun has just begun!

Please check out the video demonstration of our IRON CHEF Zach’s making traditional Italian Biscotti

Check out all of our Italian Food recipes!

Visit us here at http://miafrancescaraleigh.com

Lunch Menu | Dinner Menu | Dessert Menu | Gluten Free Menu | Brunch menu | Weekly Restaurant Specials | Wine List

Mia Francesca Trattoria
Phone: (919) 278-1525
Mia Francesca Trattoria PinterestMia Francesca Trattoria TwitterMia Francesca Trattoria Google+Mia Francesca Trattoria LinkedInMia Francesca Trattoria You TubeMia Francesca Trattoria Facebook

Recipe: Gingersnap Cookies the Mia Francesca Trattoria Way

Monday, December 23rd, 2013

Gingersnap Cookies Recipe

¾ cup (1 ½ sticks) unsalted butter, softenedRecipe For Gingersnap Cookies

¾ cup packed dark brown sugar

½ cup molasses

1 large egg

3 cups all-purpose flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cardamom

¼ teaspoon coarse kosher salt

1 teaspoon vanilla extract

Recipe Ingredients Gingersnap Cookies – For garnish:

1 cup granulated sugar

4 ounces white chocolate, melted (optional)

Recipe Instructions Gingersnap Cookies

Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside. In a small bowl sift together the flour, salt, and spices. In a separate bowl cream together the butter and dark brown sugar until light and fluffy, occasionally scraping down the sides of the bowl. Add the egg and vanilla, scraping down the bowl and continuing to beat for an additional minute or two. Add in the molasses until incorporated. Slowly mix in the flour and spice mixture to combine. Put the 1 cup of granulated sugar in a shallow bowl. Scoop the cookie dough with a cookie scoop or into tablespoon-sized amounts and place in the sugar. Roll to coat before putting them onto the baking sheets. Flatten the top of each cookie just slightly. Bake for 10 minutes, rotating the pan and baking an additional 2 to 3 minutes or until firm to the touch and the sides are just slightly golden brown. Allow to cool completely before adding the garnish.

For the white chocolate: If using a baking bar of white chocolate break it apart into small pieces and put them in a metal bowl. Set on top of a pot of simmering water and gently melt, stirring to help the process. Pour the now melted chocolate into a piping bag, or a small plastic sandwich bag, clipping a small hole either at the tip of the piping bag or the corner of the sandwich bag. Stripe the white chocolate ontop of the cookies and let dry for at least and hour before serving.

 

Please check out the video demonstration of our IRON CHEF Zach making traditional Italian Biscotti

Check out all of our Italian Food recipes!

Visit us here at http://miafrancescaraleigh.com

Lunch Menu | Dinner Menu | Dessert Menu | Gluten Free Menu | Brunch menu | Weekly Restaurant Specials | Wine List

Mia Francesca Trattoria
Phone: (919) 278-1525
Mia Francesca Trattoria PinterestMia Francesca Trattoria TwitterMia Francesca Trattoria Google+Mia Francesca Trattoria LinkedInMia Francesca Trattoria You TubeMia Francesca Trattoria Facebook

Recipe: Browned Butter Nutella-filled Chocolate Chip Cookies

Wednesday, August 21st, 2013

Recipe Ingredients for cookies:Browned Butter Nutella-filled Chocolate Chip Cookies

2 ¼ cup all purpose flour

1 ¼ teaspoon baking soda

¼ teaspoon coarse kosher salt

2 sticks (8 ounces) unsalted butter

1  cup packed dark brown sugar

1/4 cup granulated sugar

1 egg plus 1 egg yolk

2 teaspoons vanilla extract

1 tablespoon sour cream

1 ½ cups miniature semisweet chocolate chips

1 jar of nutella, chilled in the fridge (for at least 8 hours or overnight)

Coarse kosher salt for finishing

Recipe Instructions 

Melt the butter in a saucepan over medium heat, whisking occasionally.  After a few minutes the butter will begin to foam; continue cooking, whisking constantly until the butter starts to brown on the bottom of the saucepan.  Continue to whisk and remove the butter from the heat as it becomes a golden color and begins to give off a nutty aroma.  Immediately pour into a heatproof bowl and set aside to cool to almost room temperature, whisking it occasionally to help in this process.

Whisk together the flour, baking soda and salt in a small bowl and set aside.  In a separate bowl whisk together the egg and egg yolk, then slowly whisk in the sour cream and vanilla extract; set aside.

Once the browned butter has cooled, combine it with the sugars in the bowl of a stand mixer.  Mix until well blended.  Slowly mix in the egg mixture, scraping down the sides of the bowl once incorporated and mixing a few seconds more.  On the lowest speed stir in the flour mixture.  Fold in the chocolate chips.

Chill the dough for at least 2 to 4 hours or, if you can, make the dough the day before you’ll be using it and let it chill overnight.

Preheat the oven to 350 degrees.  Line two large baking sheets with parchment paper and set aside.  Using two tablespoons of dough per cookie, measure the chilled dough and roll them into balls.  Flatten each ball with the palm of your hand until fairly thin.  Drop a half-teaspoon to teaspoon of chilled nutella into the middle of each and reshape into a ball, making sure there are no cracks or holes the nutella can melt from (add more dough to each if necessary!).  Place the cookie dough balls on the prepared baking sheets two inches apart from each other.  Flatten the tops very gently, and sprinkle each cookie with just a little of the coarse grained kosher salt (you can omit the salt if preferred).

Bake the cookies for 10-12 minutes, turning the trays halfway during the baking time to ensure they brown evenly.  The middles of the cookies will look slightly underdone but will continue to cook on the baking sheets once out of the oven.  Cool the cookies on the baking sheets for at least 5 to 10 minutes.

***If you like recipes, you should check out the video demonstration of our Executive Chef Zach’s making Traditional Italian Biscotti.

Our check out all of our Italian Food recipes!

Visit us here at http://miafrancescaraleigh.com

Lunch Menu | Dinner Menu | Dessert Menu | Gluten Free Menu | Brunch menu | Weekly Restaurant Specials | Wine List

4100 Main at North Hills Street

Raleigh, NC 27609

Phone: (919) 278-1525
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