Best 2 Heartbreaker Recipes

Indulge in the tantalizing flavors of Heartbreaker, an iconic dish that blends the zest of lemons with the richness of butter and sugar. This classic dessert captivates the senses with its delightful simplicity, yet its taste lingers long after the last bite. The Heartbreaker family of recipes offers a versatile range of options to satisfy any sweet tooth. From the traditional Heartbreaker Sauce, a luscious accompaniment to pancakes, waffles, and French toast, to the delectable Heartbreaker Pie, a symphony of flaky crust and tangy filling, this collection promises an unforgettable culinary experience.

In the realm of breakfast and brunch, the Heartbreaker Sauce reigns supreme. Its vibrant yellow hue and tangy-sweet flavor transform ordinary dishes into extraordinary delights. Swirl it over pancakes, drench waffles in its lemony goodness, or let it cascade over slices of French toast for a morning meal that will invigorate your senses.

For those with a penchant for pies, the Heartbreaker Pie beckons with its flaky, golden crust and tantalizing filling. The harmonious blend of lemon juice, sugar, and butter creates a filling that is both tart and sweet, perfectly complemented by the buttery crust. Each bite offers a burst of flavor that will leave you craving more.

For those seeking a lighter indulgence, the Heartbreaker Parfait presents a delightful symphony of flavors and textures. Layers of creamy yogurt, tangy lemon curd, and crunchy granola create a parfait that is both visually appealing and utterly delicious. Enjoy it as a refreshing snack or as a guilt-free dessert.

And for those who love their sweets with a touch of elegance, the Heartbreaker Torte stands as a masterpiece of culinary artistry. Layers of delicate sponge cake, tangy lemon curd, and fluffy whipped cream combine to create a dessert that is as beautiful to behold as it is to savor. Its intricate design and unforgettable taste make it the perfect centerpiece for any special occasion.

Let's cook with our recipes!

HEARTBREAK HEALERS

Heartbreak Healers image

Provided by Food Network

Categories dessert

Time 57m

Yield 8 to 12 servings

Number Of Ingredients 15

Ingredients

2 1/4 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup light brown sugar, packed
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup maple syrup
1 teaspoon vanilla extract
3 tablespoons espresso granules
2 eggs
2 cups semisweet chocolate chunks
1 1/2 cups walnut pieces
Skim milk

Steps:

Preheat oven to 350 degrees F.
In a mixing bowl combine flour, cocoa, baking soda, cinnamon and salt. Set aside.
In a larger mixing bowl combine brown sugar, butter, sugar, maple syrup and vanilla. Mix until smooth. Add in espresso granules and eggs. Mix in dry ingredients until thoroughly combined. Stir in chocolate chunks and walnut pieces. Line a baking sheet with parchment paper. Drop cookie dough by rounded spoonfuls onto parchment paper. Bake for 12 minutes. After baking, place cookies on a cooling rack and allow to cool for 10 minutes. Serve with milk.

HEARTBREAKER

Heartbreaker image

Provided by Food Network

Categories main-dish

Time P1DT13h50m

Yield 4 servings

Number Of Ingredients 30

Ingredients

8 large taro leaves
1 1/2 pounds pork shoulder, diced into 2-inch cubes
8 ounces pork fat or lard
1 ounce Hawaiian salt or rock salt
1 cup shoyu sauce
1 cup sugar
2 tablespoons ground ginger
2 tablespoons ground fresh garlic
2 pounds pork butt
Oil, for frying
2 ounces Portuguese sausage
2 ounces smoked pork meat
4 ounces green cabbage, shredded
2 ounces carrots, shredded
2 ounces red onion, julienned
1 ounce green onion
4 cups cooked and cooled brown rice
1/2 cup soy sauce
1/4 cup oyster sauce
6 tablespoons butter
6 tablespoons all-purpose flour
4 cups beef stock
1 1/4 pounds all-purpose flour
8 ounces cornstarch
1/4 cup kosher salt or 3 1/2 tablespoons iodized salt
1/2 cup all-purpose flour, for dredging
Panko breadcrumbs, for breading
Vegetable oil, for deep-frying
4 poached eggs, cooled
Sliced green onions, for garnish

Steps:

For the lau lau: Stack 2 taro leaves and place about 5 ounces of the pork shoulder and 1 ounce of the pork fat in the center. Sprinkle with a quarter of the Hawaiian salt. Fold the sides inwards, roll tight like a burrito and wrap in foil. Repeat.
Steam the lau lau for 5 to 6 hours. Let cool.
For the smoked pork: Combine the shoyu sauce, sugar, grated ginger and garlic in a mixing bowl. Marinate the pork meat in the sauce for 24 hours in the refrigerator. Put the meat into a smoker for 4 to 6 hours until firm or until the meat temperature is 165 degrees F.
Cut the pork butt into 1-inch-wide strips, the length of the pork butt. Fry the pork separately in a pan and then incorporate into the fried rice.
For the fried rice: Slick a large sauté pan with oil and heat over high heat. Add the Portuguese sausage and smoked meat and cook for 2 minutes. Add the cabbage, carrots, red onions and green onions; cook for another 2 to 3 minutes. Add the rice, soy sauce and oyster sauce; cook 5 minutes more. Remove from the heat.
For the brown gravy: Add the butter and flour to a medium pot over medium-high heat; cook for 5 minutes. Slowly stir in the beef stock and bring to a boil. Remove from the heat.
For the tempura batter: Sift the flour and cornstarch into a bowl and mix in the salt. Slowly whisk in 5 cups of ice water. If the batter becomes lumpy, use a strainer to get rid of the lumps. Set aside about 2 cups of batter for the tempura-poached egg.
To fry the lau lau: Dredge the lau lau in the flour and dip in the tempura batter. Next, roll them in the panko, pressing to thoroughly coat. In a deep-fryer, cook the battered lau lau until golden brown, about 5 minutes.
To assemble: Dredge the poached eggs in flour and dip in the reserved tempura batter. Deep-fry the eggs for 2 to 3 minutes.
Scoop the fried rice into four bowls and top with a lau lau. Ladle gravy over, then set an egg on top and garnish with green onions.

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling later on.
Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. When possible, buy organic or locally-sourced produce.
Don't be afraid to experiment: Cooking is a creative process, so don't be afraid to try new things. If you don't like a particular ingredient or recipe, don't be afraid to substitute something else or adjust the proportions.
Practice makes perfect: The more you cook, the better you'll become at it. So don't be discouraged if your first few dishes don't turn out perfectly. Just keep practicing and you'll eventually get the hang of it.
Have fun! Cooking should be enjoyable, so relax and have fun while you're doing it. If you're not enjoying yourself, your food won't taste as good.

Conclusion:

The recipes in this article are just a starting point. Once you've mastered the basics, you can start to experiment and create your own dishes. Cooking is a great way to express your creativity and share your love of food with others. So get in the kitchen and start cooking!