Tiramisu

I realized today that my only copy of this recipe is from the original issue of Fine Cooking (May 1999) when it was published.  If that goes missing I will never forgive myself, so now here, I have a backup.  Joanne Chang was a former economist with a startup Boston bakery when the article was published.  Today she is a respected chef; I even saw her on Throwdown doing sticky buns (she beat Bobby Flay easily).

I'm making this for Father's Day dessert.

You can make the sponge yourself, which makes all the difference.  Or you can cheat, and use lady fingers (the dried savoiardi are better than the fresh ones) and just do the filling.  I admit to doing that frequently, and it's still delicious! 

Another change is that sometimes I use half Kahlua and half sweet Marsala (the latter is traditional).

Finally, my grocery store cuts the price of the mascarpone when it's close to its expiration date.  I've paid as little as 99 cents for an 8.8 ounce container!  It can be frozen and thawed successfully.

serves ten

For the coffee-flavored sponge cake:

4 eggs, separated
2/3 cup sugar, divided
1/4 cup hot brewed espresso
4 1/2 ounce (1 cup) all-purpose flour
pinch salt

For the mascarpone filling:

4 egg yolks
1/4 cup sugar
1/4 cup coffee liquor such as Kahlua (*see my note above)
pinch salt
3/4 cup mascarpone
1/2 cup heavy cream

For assembly:

1 cup hot brewed espresso
1 ounce bittersweet chocolate

For the sponge cake:

Heat the oven to 350.  Line a rimmed pan or jelly roll pan measuring 14x11 or 15x10 (or close to those measurements) with parchment.  Using a stand mixer with its whisk attachment or a hand mixer, beat the egg yolks, 1/3 cup of the sugar  and the hot espresso on high until thick and voluminous, at least 6 minutes.  In another bowl and with clean beaters, whisk the egg whites on medium speed.  When they reach the soft-peak stage, slowly add the remaining 1/3 cup sugar with the mixer running.  Increase the speed to medium high and beat until the whites are smooth and glossy with peaks that hold their shape without drooping; another 1 to 2 minutes.  Fold one-third of the whites into the yolk mixture to lighten them and then gently fold in the rest of the whites.

Sift the flour and salt over the mixture and fold it in gently.  Spread the batter evenly on the prepared sheet pan.  Bake until the center of the cake springs back when lightly pressed and the cake doesn't stick to your fingers 12-14 minutes.  Remove from the oven and invert it onto a cooling rack.  Gently peel off the parchment and allow the cake to cool completely.

For the filling:

Set a pan of warm water to simmer and fill a large bowl with ice.  In a medium stainless-steel bowl, whisk together the egg yolks, sugar, coffee liquor and salt.  Set the bowl over, but not touching, the simmering water and whisk until the mixture thickens, the whisk leaves ribbons trailing off of it and you can see the bottom of the bowl when you scrape the whisk along the bottom; 6 to 7 minutes.  Cool the yolk mixture by setting the bowl on the ice bath and whisking the mixture occasionally.  Meanwhile, whisk together the cream and mascarpone until it holds peaks.  When the yolk mixture is cool, gently fold in the cream mixture until combined.  Keep the mixture cool.

For assembly:

Divide the sponge cake into thirds (three rectangles about 4.5x11 or 5x10 inches).  Lay one of the cake rectangles on the bottom of a rectangular pan (I use a Pyrex baking dish, or a glass loaf pan if I use the lady fingers).  Brush the top with one-third of the hot espresso.  Spread just under half of the mascarpone filling over the cake.  Grate one third of the chocolate on top of the mascarpone.  Repeat with another layer of cake, espresso, filling and chocolate.  Top with the last layer of cake, brush on the last of the coffee, spread on a very thin layer of mascarpone and grate the rest of the chocolate on top.  Refrigerate several ours or overnight before serving.  Slice and serve.

strawberry sauce

I made this last night to go on top of ice cream and brownies. It was so good. I got the recipe out of a B&B cookbook - the original intent was to put it on top of fancy French toast.... I can see where that would be good, but it just screamed vanilla ice cream and chocolate brownie to me.

• 1 Qt strawberries
• 2 TBS orange liqueur (I used Cointreau)
• 2 TBS water
  
• 1/3 cup sugar

Slice the strawberries. Put all ingredients into a sauce pan and cook on medium heat for 5 minutes. Stir. Let cool before you burn your mouth.... Can be easily reheated in the microwave.

Peach Pie

Here's the recipe link and picture. Forgive me for not re-posting.

Brownies

This is from Moosewood Restaurant Cooks at Home.

1/2 cup butter
3 ounces unsweetened chocolate
1 cup lightly packed brown sugar
1/2 tsp vanilla extract
2 large eggs
1/2 cup white flour

• Preheat oven to 350 degrees.
• Butter an 8- or 9-in square baking pan.
• In a medium or large saucepan melt the butter and chocolate together. When the butter and chocolate have melted, remove the pot from the heat.
• Add the brown sugar and vanilla and mix with an electric mixer.
• Add the eggs. (If you aren't using an electric mixer, be sure the beat the eggs first. If you are using the mixer just crack the eggs right into the pot.)
• Stir in the flour, and mix until the batter is thoroughly blended and smooth.
  
• Pour batter into the pan and bake for 20 - 25 minutes.
  

Chocolate-Espresso Lava Cake

Click here for Chocolate-Espresso Lava Cakes. Super yum.

Strawberries stuffed with goat cheese cream

I actually saw Paula Deen making this recipe, and when I went online for the recipe I found another one from Disney Resorts using goat cheese. So I combined them.

For not quite 2 quarts of strawberries I combined the following in the food processor

• 3 ounces goat cheese
• 2 ounces low fat cream cheese
• enough light cream to bring it together

Then I dumped it into a ziplock bag and piped it into the strawberries, which had been washed, trimmed and cut down into quarters. Topped with some chopped, toasted pecans and off to book group I went.

Great recipe!

Spicy Brownies

Spicy Brownies - Midwest Living Aug 07
2 c. sugar
1.25 c. flour
¾ c. cocoa powder
4 t. cinnamon
1.5t. ground anise or Chinese 5 spice
1 t. baking powder
1 t. salt
1/8 t. cayenne pepper (I would increase)
¾ c. cooking oil
4 eggs
1 t. vanilla

Line 13x9 pan w/ foil; lightly grease foil ( I didn’t do this). Set aside. In large bowl, combine sugar, flour, cocoa powder, cinnamon, ground anise/5 spice powder, baking powder, salt and cayenne. In med bowl, whisk together oil, eggs and vanilla; add egg mix all at once to flour mix. Stir w/ wooden spoon just til combined. Spread batter evenly in prepared pan. Bake at 350 for 25-30 min or til toothpick comes our clean. Cool in pan on wire rack. Makes 24 brownies.