For starters, congratulate yourself. Stand mixers deliver a level of power and versatility that simply can’t be replicated with elbow grease or hand mixers. You can now make a wealth of new recipes, from cakes, cookies, and breads to sausage, meatloaf, brandade, and rillettes.
The first job that a stand mixer excels at is whipping the daylights out of stuff, whether it’s cream or egg whites. It’s great for aerating fluid mixtures—the stand mixer’s large and open balloon whisk, when combined with the motor’s power, produces more voluminous whipped cream and meringues than the narrow tines of a traditional whisk or the beaters of a hand mixer.
While it’s a relatively simple matter to whip cream or egg whites by hand, there are times when the stand mixer’s formidable power is particularly useful.
In the following text, we will introduce 3 delicious stand mixer recipes that you can make by yourself at home.
1, Orange Chiffon Cake
For the cake:
2 1/4 cups cake flour (not self-rising)
1 1/2 cups sugar
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
7 large egg yolks
3/4 cup fresh orange juice
2 tablespoons freshly grated orange zest
2 teaspoons vanilla
9 large egg whites
1 teaspoon cream of tartar
For the whipped cream frosting:
2 cups well-chilled heavy cream
3 tablespoons Grand Marnier or other orange-flavored liqueur
2 teaspoons freshly grated orange zest
1/4 cup sugar
1/4 teaspoon orange-flower water (available at specialty foods shops), or to taste, if desired
candied mimosa balls and candied violets (both available at specialty foods shops) for garnish if desired
fresh orange sections, membranes discarded, for garnish if desired
Make the cake:
Into a large bowl sift together the flour, 3/4 cup of the sugar, the baking powder, and the salt. In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth. In the large bowl of an electric mixer beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold stiff peaks. Add the remaining 3/4 cup sugar, a little at a time, and beat the whites until they hold stiff glossy peaks. Stir one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spoon the batter into an ungreased 10-inch tube pan, 4 inches deep, with feet and a removable bottom, and bake the cake in the middle of a preheated 325°F. oven for 1 hour, or until a tester comes out clean. Invert the pan immediately onto a rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Using a serrated knife cut the cake in half horizontally.
Make the cream frosting:
In a large bowl, chilled, with an electric mixer beat together the cream, the Grand Marnier, the zest, the sugar, the orange-flower water, and a pinch of salt until the mixture holds stiff peaks.
Transfer the bottom layer of the cake to a platter, spread some of the frosting on it, and top it with the remaining layer. Spread the remaining frosting on the top layer and side of the cake and garnish the cake with the candied mimosa balls, the candied violets, and the orange sections.
2, Ricotta Tortellini
20 ounces whole-milk ricotta
2/3 cup minced fresh flat-leaf parsley
1/2 cup finely grated Parmesan
1 teaspoon freshly grated nutmeg
1 teaspoon lemon zest
1/4 teaspoon fine sea salt
2 cups all-purpose flour
3 large eggs
1/2 teaspoon fine sea salt plus more
1 large egg white, beaten
1/ 4 cup (1/2 stick) unsalted butter, melted
Finely grated Parmesan for serving
1 3″ round cookie cutter
Mash all ingredients in a medium bowl until well blended and smooth. Cover and chill while preparing dough.
Place first 3 ingredients in bowl of a stand mixer with a dough hook. Mix at low speed until dough pulls away from side of bowl, about 4 minutes. Place on work surface; knead until smooth, adding water by teaspoonfuls if dry, 2-3 minutes (dough is fairly stiff). Divide in 4, flatten, wrap in plastic, and chill for 30 minutes.
Working with 1 dough round at a time, run dough through widest setting of a pasta machine. Fold in half; run through machine. Repeat 7 times. Roll through machine without folding, decreasing width setting after each roll, until 1/16″ thick. Transfer to a floured surface.
Using a 3″ cookie cutter, cut dough into circles. Spoon 1 rounded teaspoonful of filling into center of each dough. Brush edges lightly with egg white; fold over and press to seal, forming a half-moon shape. Fold and press tips together, moistening with egg white to seal. Transfer to a lightly floured rimmed baking sheet. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
Bring a large pot of water to a boil. Season with salt; add tortelloni. Simmer, stirring gently, until cooked through, 2-3 minutes after they begin to float. Using a slotted spoon, divide tortelloni among bowls. Drizzle melted butter over and serve with cheese.
3, Passion Fruit Jell-O Whip
2 cups [480 ml] passion fruit juice
3 Tbsp granulated sugar
1 standard packet [about 2 1/2 tsp] powdered gelatin
1/2 cup [120 ml] heavy cream
Mixed berries and mint sprigs for garnish
Chill one cup [240 ml] of the juice and pour it into the bowl of a stand mixer fitted with the whisk attachment and set aside. Pour the other cup [240 ml] into a small saucepan, add the sugar, stir, and bring to a boil over medium-high heat. Sprinkle the gelatin over the cold juice in the mixer bowl and let sit for 1 minute. Pour the hot juice over the cold, and stir to combine. Place in the refrigerator until thickened and beginning to gel, about an hour and a half. The lightly set juice should still be wobbly, and when you tip the bowl slightly, it should cling to the side, rather than running up it like a liquid.
Remove the bowl from the refrigerator and using a rubber spatula, scrape up any bits of gelled juice from the bottom of the bowl. Attach the bowl to the stand mixer, and at medium-high speed, whisk until foamy and tripled in size, at least five to six minutes. You want to make sure you break up and liquefy all of the gelled juice.
Meanwhile, place the cream in a medium-sized bowl, and with an electric hand-mixer, beat the cream at medium to medium-high speed until the cream holds medium peaks, about 2 – 3 minutes. Fold the whipped cream into the gelatin mixture until fully incorporated and transfer to 5 small serving vessels. Refrigerate for 1 to 2 hours, until set.
Serve with mixed berries or a sprig or two of mint.
Passion Fruit Whip will keep tightly wrapped in plastic wrap in the refrigerator for up to 3 days.
To sum up, not only can a stand mixer deliver professional results, but it can also do so in less time and with less mess. Recipes can be created more efficiently than slaving away in the kitchen with a bowl and a hand whisk. In my opinion, there’s no better investment than a kitchen stand mixer if you love to cook.
Enjoy and have a good time.