Raspberry Creme Brulee | Food Network

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Raspberry Creme Brulee | Food Network
Add a raspberry coulis to your Creme Brulee for an extra sweet bite.

Get the recipe: http://www.foodnetwork.com/recipes/food-network-kitchen/raspberry-creme-brulee-3362489

Raspberry Creme Brulee
Recipe courtesy of Food Network Kitchen
Total: 1 hr 35 min
Prep: 25 min
Cook: 1 hr 10 min
Yield: 4 Servings

Ingredients

1 pint raspberries
1 cup sugar, plus more for sprinkling
2 cups heavy cream
1 cup half-and-half
Pinch fine salt
1 vanilla bean
8 large egg yolks, at room temperature

Directions

Position a rack in the center of the oven and preheat to 300°F. Place four 9-ounce ramekins in a roasting pan. Bring a large pot of water to a boil and keep hot until ready to use.

Set aside 12 of the raspberries and cook the rest with 1/2 cup of the sugar in a small saucepan over medium-high heat until the sugar has dissolved, the berries have broken down completely and the mixture starts to thicken, about 10 minutes. Let cool completely.

Put the cream, half-and-half and salt in a medium saucepan. Split the vanilla bean in half lengthwise, scrape out the seeds with the back of a paring knife and add them, along with the bean, to the cream mixture. Bring the mixture to a boil over medium-high heat; immediately remove from the heat, cover and set aside.

Combine the egg yolks with the remaining 1/2 cup of sugar in a large bowl and whisk until the mixture is pale yellow and thick. Whisking constantly, slowly pour in the hot cream mixture until well combined. Pour the custard through a fine-mesh strainer into a clean medium bowl and discard the vanilla bean.

Spoon 2 tablespoons of the raspberry coulis into each ramekin and spread to cover the bottom. Carefully ladle the custard into the ramekins, dividing evenly, and place the roasting pan in the oven. Carefully pour the hot water into the roasting pan until it reaches about 2/3 of the way up each ramekin. Bake until the custard is just set and still slightly jiggles, about 55 minutes. Immediately transfer the ramekins to a rack to cool to room temperature, then chill, uncovered, for 3 hours up to 2 days.

Just before serving, place the ramekins on a rimmed baking sheet and sprinkle sugar (about 1 tablespoon) over the top of each custard, tilting to spread evenly. Wipe off the ramekins with a moist paper towel. Using a torch, carefully caramelize the sugar until it is melted and a deep golden color. Once the sugar has hardened, garnish each custard with 3 of the reserved raspberries and serve.

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer’s instructions for use.

Copyright 2013 Television Food Network, G.P. All rights reserved.

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Source: Homes and Lifestyle

FBI releases 2016 crime stats, see how KC metro cities stacks up

Nationwide, violent crimes have gone up for the second year in a row, according to the FBI’s report on crime in the United States released on Monday. And in Kansas and Missouri the number of violent offenses is still close to what it was a decade ago.

The total number for violent crimes reached 11,041 in Kansas, according to the 2016 Crime Index report [PDF] produced by the Kansas Bureau of Investigation. The KBI reported 11,444 total violent offenses in 2007. Missouri’s numbers tallied up to 31,564…

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Kansas City lands a team in new pro basketball league

Kansas City has the newest team in a brand-new professional basketball league called North American Premier Basketball (NAPB), which starts playing in January.

The NAPB was co-founded two months ago by David Magley, a former University of Kansas forward who was drafted in the second round of the 1982 NBA draft by the Cleveland Cavaliers. Magley previously was commissioner of the National Basketball League of Canada and now works as the NAPB’s president and COO. Magley’s partner is Sev Hrywnak, who…

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Source: Homes and Lifestyle

Garmin, Disney team up for kid-friendly wearables

BB-8, Minnie Mouse and Captain America will be making appearances in Garmin International’s fitness trackers for kids thanks to a partnership with the Walt Disney Company.

Garmin (Nasdaq: GRMN) released its vivofit jr 2 line of fitness trackers on Wednesday, featuring the Disney, Star Wars and Marvel franchises. Each $100 device comes equipped with a themed band that includes a corresponding mobile app adventure.

Garmin engineered the partnership with Disney during the past 10 months, from the…

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ULI honors veteran broker with lifetime achievement award

Whitney Kerr Sr., a senior vice president with Cushman & Wakefield, received a lifetime achievement award from the Kansas City chapter of the Urban Land Institute during its Developments of Distinction Awards ceremony on Tuesday.

The program recognized projects and people who exemplify ULI’s mission, which is “to provide leadership in the responsible use of land and in creating and sustaining thriving communities worldwide.”

“Whitney is a visionary problem solver who has been shaping the Kansas…

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Source: Homes and Lifestyle

Pasta with Shrimp and Greens | Food Network

What’s Your Home Worth? Click Here

Pasta with Shrimp and Greens | Food Network
Get your dose of healthy greens by cooking them with angel hair pasta.

Get the recipe: http://www.foodnetwork.com/recipes/food-network-kitchen/angel-hair-pasta-with-shrimp-and-greens-3364818

Angel-Hair Pasta with Shrimp and Greens
Recipe courtesy of Food Network Kitchen
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield: 4 servings
Level: Easy

Ingredients

3 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 pint cherry tomatoes, halved
Kosher salt
8 ounces angel-hair pasta
8 cups chopped escarole, kale and/or Swiss chard
1 pound medium shrimp, peeled and deveined
1/2 teaspoon red pepper flakes
Freshly ground pepper
1/2 cup fresh basil, chopped
Grated zest and juice of 1/2 lemon

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the greens to the water. Drain and rinse under cold water; transfer to a large bowl.

Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.

Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine.

Photograph by Ryan Dausch

Recipe courtesy of Food Network Magazine

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Source: Homes and Lifestyle