I really do think that everyone needs to give Tiramisu a try - just once. A light and airy dessert with a deep coffee and brandy taste. It was my birthday the other day and I decided to make my own Birthday Tiramisu. This is truly the closest I've come to authentic Italian Tiramisu. Enjoy! Diane
Ingredients: 6 large egg yolks 1 cup sugar 1 1/4 cup mascarpone cheese (room temp) 1 3/4 cup heavy whipping cream 2 7oz packages of Italian LadyFingers 1 cup of strong coffee (cold) 2 Tablespoons brandy Rodelle Gourmet Baking Cocoa for dusting Directions: You'll want to gather all your ingredients and bowls and go over what order you will need items as this moves from step to step at a slightly quick pace. Here is my suggestion: Place the 6 egg yolks and sugar into a bowl, Set out the mascarpone cheese, Place the heavy whipping cream into a steel mixing bowl and set in fridge. Have your baking dish (9x9), ladyfingers and a pastry brush at the ready. A hand-mixer is preferred for this recipe. Now, you're ready to start! Add the eggs and sugar to the top of a double boiler and let the sugar dissolve into the eggs, keep a constant stir so you do not end up with scrambled eggs. You want to stir this mixture for about 6 minutes over a medium-high heat. The yolks should be thickened and lemon yellow colored. Once ready, set aside to cool slightly while you move onto the next step. Take your heavy whipping cream out of fridge and using a hand mixer, start on low speed, increasing the speed every 2 minutes until you're at the highest setting (whipping heavy cream slowly will let the cream retain its fullness without having to add a stabilizer.) After about 8-10 minutes you should have thick whipped cream with stiff peaks. Once ready, set aside for a moment. Go back to your egg yolk mixture and add in the mascarpone cheese. Using the hand-mixer from whipped cream, blend the cheese into the egg mixture. (no need to clean off whipped cream from beaters.) Once blended, add egg mixture to whipped cream bowl. Using a large spatula, fold in the whipped cream until fully combined. Now that your Sabayon (custard like filling) is ready - you're ready to assemble the dessert. It's just like layering a lasagna. Place a layer of ladyfingers down into baking dish, add the brandy to the cold coffee and stir. Using a pastry brush, brush the coffee mixture over the ladyfingers ((most ladyfingers sold are super moist and delicate, if you "dunk" the cake into the coffee - you'll have a mess!)) Spoon half the cream filling over the ladyfingers and repeat the layering process ending with a layer of cream filling on top. Refrigerate at least 6 hours. Dust with cocoa before serving. Recipe Notes: **IF you have true HARD Italian LadyFingers (which are harder then the American version, then you can soak them in the coffee/brandy mixture) Otherwise, IF they are SOFT - use the pastry brush method. **I used my 10x7 baking dish and 3 layers the most common is a 9x9 baking dish and 2 layers **you can omit the brandy but, its preferred. Recipe adapted from: Chef Dennis Littley Photos by: Diane Baker for Canning and Cooking at Home
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Maple Bacon Jam This recipe packs a powerful flavor 'punch.' This is a savory jam that works great on so many levels. You can smear it on grilled chicken, spoon over seared scallops, roll into grilled asparagus, ladle onto smoked brisket sandwiches, cover some baked brie (you get the idea!) Think of this more as a sweet/savory condiment then a 'traditional' jam. Worth the making! ~Enjoy! Diane
Ingredients: 1 pound sliced bacon, cut into 1-inch pieces 2 medium yellow onions, diced small 3 garlic cloves, peeled and smashed 1/2 cup cider vinegar 1/2 cup packed brown sugar 1/4 cup pure maple syrup 3/4 cup brewed coffee Directions: In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine. Two Ways to Finish: StoveTop: cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks. Slow-Cooker: Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks. Note: **If you are having issues cooking off liquids - at the end of the cooking time, you can add a cornstarch slurry (2 Tbs cornstarch to just enough cold water to make a smooth paste) and add to jam mixture to thicken. Since this recipe CANNOT be canned. (Bacon is unsafe to can due to its extreme fat content) using cornstarch is permissible here. Makes Approx: One Pint REMINDER: THIS RECIPE IS FOR REFRIGERATION ONLY AND NOT TO BE CANNED. Recipe Adapted from: Martha Stewart Photos by: Diane Baker for Canning and Cooking at Home |