Posted in Cheese, Desserts, Recipes, tagged chai, cinnamon, delicious, Dessert, ladyfingers, orange zest, slightly sweet, spices, tiramisu, warm on January 4, 2016 |
42 Comments »
We had good friends over for dinner recently and I made an Indian extravaganza (all posted recipes but I’ll repeat them below). I wanted something a little different because I’d already made Chai Crème Brûlée and Gulab Jamun. I’ve always wanted to bake Lady Fingers and that’s how I landed on Chai Tiramisu. We feasted on the Indian food and then retired to the living room to enjoy the wood fire and dessert; our guests must have enjoyed the dessert because after they’d decided they had had enough and rested the half-eaten plates on the coffee table, they kept picking them up for ‘just one more bite’, eventually finishing off the entire plate. Now THAT makes me happy.
It’s not overly sweet and the chai comes through from the chai liquor soaked lady fingers. The ricotta and Greek yogurt combo makes it slightly less rich than the mascarpone version which was good considering the heaviness of the meal; I would definitely make it again even with the home-made ladyfingers, but if you’re tight for time, the store bought Italian ladyfingers would certainly do the trick.
Chai Tiramisu and Homemade Ladyfingers
Makes approx 1 loaf pan 23 cm x 13 cm (9″ x 5″) tiramisu.
Placing the tiramisu in the freezer for one hour before serving guarantees perfect slices.
Makes about 36 small lady fingers
Roughly based my recipe on this recipe, but I reduced volumes and I changed the method for egg whites
- 2 eggs, room temperature, separated
- 4 tbsp sugar, divided
- 1/2 tsp bourbon vanilla extract
- pinch of cream of tartar
- 42 g cake and pastry flour, sifted
- Pre-heat the oven to 350° F (176° C). Generously butter and flour a lady finger molded tray or a cookie sheet.
- Beat egg whites with 2 tbsp sugar and cream of tartar until stiff peaks form, set aside.
- Beat egg yolks with remaining 2 tbsp sugar and vanilla extract until pale in colour but not ribbons.
- Gently fold in the egg whites being careful not to deflate. Carefully sift the flour into the egg mixture and fold even more carefully so as not to deflate but making sure all the flour is well incorporated.
- Using a lady finger molded baking tray, or piping the batter into long fingers
- Bake for 12 minutes, allow to cool completely in pan and gently coax out to remove.
Butter generously and then dust with flour. Don’t take the non-stick spray shortcut, it doesn’t work!
Ingredients for Chai liquor (see note):
- 1/3 cup of milk
- 2 short cinnamon sticks
- 2 star anise
- 3 green cardamom pods
- 8-10 cloves
- 1 tsp sugar
- 5 cm fresh vanilla bean
- 1 black tea bag
- 1 tsp Pastis (or any anise flavoured liquor such as Ouzo or Anisette)
Directions for Chai liquor:
- Add milk and all of the spices except the vanilla bean to a small saucepan and stir well.
- Scrape seeds out of the vanilla bean and add both bean and seeds to the saucepan. Heat slowly to infuse the milk with the chai flavours, about 10 minutes, stirring occasionally. Allow to cool, strain through a coarse sieve to allow vanilla seeds to remain in infused milk. Stir in Pastis. Set aside for assembly.
Ingredients for the Ricotta Cream and Chai Sugar:
- 1 1/2 cups ricotta cheese (See note)
- 3/4 cup Greek yogurt
- 1/2 tsp orange zest
- 1 tsp vanilla
- 3 tbsp icing sugar, divided
- 1/2 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp cardamon
- 1 tsp cocoa
- 1/4 cup, roughly chopped pistachios, toasted
Directions for the Cream and Chai Sugar:
- Combine ricotta, yogurt, orange rind and 2 tbsp icing sugar and whip until fluffy.
- Combine 1 tbsp icing sugar, cinnamon, nutmeg, cardamon and cocoa and mix well.
Directions for Assembly:
- Line a small loaf pan with parchment paper.
- Dip each end of the ladyfingers into the chai liquor and line the loaf pan with them. Spread one third of the cream mixture over top, sprinkle with the chai sugar. Repeat 2 more times.
- Refrigerate overnight. About 90 minutes before serving, place in the freezer for so it’s easy to slice. Remove after 1 hour and slice into portions. Sprinkle some of the chai sugar on each plate, carefully place each slice in the centre of the plate, allow to sit for 30 minutes so it’s not overly cold. Serve with sprinkled pistachios.
- On using ricotta over mascarpone: I chose ricotta for two reasons, first is calories, this dessert made with ricotta is less than half the calories than using the richer mascarpone and two is budget, for some bizarre reason, mascarpone was $15 for about the same size of a $4 ricotta tub.
- Feel free to use a chai tea bag to infuse the milk and omit all of the other spices, although I would still add the vanilla bean and seeds and the Anise liquor. Do not squeeze the tea bag otherwise you will have bitter chai liquor.
- This dessert is best if it sits overnight in the fridge.
- Although it is tempting to spray the ladyfinger pan with a non-stick spray, it will NOT WORK. Butter it generously and dust with flour. Each pan must be washed and rebuttered.
The lady fingers soak up the Chai Liquor so they are pillowy soft.
Previous Posts about Indian Food:
Carrot Pickle and Mango Chutney
Also known as Saag Paneer
Lightly crunchy and packed full of flavour
Best Naan Ever
Sweet and tangy, just like a chutney should be
Aloo Papri Chat
Chewy and crispy at the same time
A quick shot of the actual serving dish at the dinner party
Tender beef cubes drenched in a mildly spicy, fragrant, flavourful gravy
Baked Onion Bahjis
A delicious, rich tasting tomato gravy with gently firm paneer
Jamie Olivers Chicken Tikka Masala
Don’t be fooled by their size, they pack a big punch of flavour
(by far our favourite Indian Recipe)
Chai Crème Brûlée
Lemon Lentil Soup
Enhanced Mulligatawny Soup
Tangy, sour and sweet all at once.
Enhanced Mulligatawny Soup
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Posted in Christmas Baking, Desserts, Hungarian Food, Recipes, tagged delicious, drug testing, food, hungarian, not too sweet, opium, poppy seed, poppyseed, seinfeld, tradition, Walnut on December 28, 2015 |
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Happy Holidays, my dear blog readers. I cannot begin to thank you for all of your lovely comments and your beautiful support throughout this year. In 2016, Kitcheninspirations is in her 8th year and it’s been quite a joyous ride. Originally this little blog was simply a repository of recipes, an on-line cookbook of some of my favourites over the years. But then someone commented and the rest is history. I cherish each and every one of you and hope to meet you in person soon. I hope you had a wonderful holiday with your family and cherished friends and JT and I wish you the very best for 2016.
One of the things I’ve noticed as a child of immigrant parents is that my generation doesn’t hold as much to tradition as the previous generation did. Case in point, every Christmas my dear Mom would make Beigli, a traditional Hungarian Christmas treat; she would not make it any other time of the year, even though she loved it. I, on the other hand, will make anything as long as I can find the ingredients. Except Beigli. Beigli is an acquired taste; it’s not horrible or weird, it’s just not something Canadians are used to eating so, I generally only make it if we have other Hungarians around. This past Christmas was the second year we were invited to my cousin Lucy’s place for Angyal so I decided to make her Beigli. Beigli is a yeasted buttery dough rolled with a ground poppy seed mixture or a ground walnut mixture. My Mom put raisins in the poppy seed version but I don’t recall them in the walnut ones. This is only the second or third time I have made these treats, the two other times were well before this blog so it was more than eight years ago. Hungarian pastries are not sickly sweet and have only a little sugar in them, so if you are a sweet tooth, these are not for you. You may also wish to avoid the poppy seed Beigli if your work does any type of drug testing.
Makes 1 30 cm (12 inch) each Poppy Seed (Mákos) and Walnut (Diós) Beigli
Original recipe from my dear Mom
Ingredients for the Dough:
- 133 mL milk, warm
- 1 tsp granulated sugar
- 8 g instant yeast
- 33 g icing sugar
- 350-400 g AP flour
- 167 g butter, room temperature
- 3 eggs, divided
- 1 egg white
- pinch of salt
Directions for the Dough:
- Mix the warm milk, granulated sugar and yeast in a bowl and set aside.
- Using the scraper paddle of your stand mixer, rub the butter into 350 g of flour. Switch to the dough hook.
- Add 2 lightly beaten eggs, icing sugar and the salt to the yeast and mix well. Pour into the flour butter bowl and knead for a few minutes until the ingredients are combined and the dough becomes shiny and smooth (you may need to add a bit more flour so it’s not shaggy). Cover with a clean cloth and set aside for 2 hours in a warm, draft free spot.
Ingredients for the Poppy Seed Filling:
- 200 mL milk
- 200 g poppy seeds, ground
- 33 g semolina
- 133 g icing sugar
- 1 lemon, zested
- 67 g raisins
Directions for the Poppy Seed Filling:
- Combine the ground poppy seeds, semolina, icing sugar and lemon zest and mix well.
- Bring the milk to a boil, remove from heat and stir into the poppy seed mixture. Add the raisins and mix well. Set aside to cool completely (don’t worry, it will thicken as it cools).
Ingredients for the Walnut Filling:
- 100 g granulated sugar
- 200 mL water
- 200 g walnuts
- 67 g panko
- 30 mL water
- 1 lemon, zested
Directions for the Walnut Filling:
- In the bowl of your food processor, process the walnuts, breadcrumbs and zest until finely ground. Set aside.
- Combine the water and sugar in a heavy bottom pan and bring to a boil without stirring. Continue to boil until it reaches 110 °C (230 °F). Remove from heat and immediately stir into the walnut mixture, adding the water and stir well.
Beigli Assembly and Baking
- Divide the dough into two equal portions. Roll each portion into 1/2 cm thick rectangles (about 11 1/4″ x 12″). Spread the entire amount of the filling evenly onto each rectangle, leaving about 1 cm wide border all around.
- Roll the dough from the long side and pinch the side to seal. Turn the ends into the roll.
- Place on a cookie sheet. Repeat for the other filling, brush both rolls with the remaining beaten egg. Allow to rest for one hour.
- Whisk the egg white and brush the rested rolls. Set aside for 30 more minutes. Pre heat the oven to 375° F (190° C).
- Once rested, lightly poke the sides of the rolls with a fork to avoid the dough breaking. Bake for 30 minutes or until golden and baked through.
- Serve the rolls sliced into 1-1.5 cm slices.
A delicious, not too sweet, Christmas treat.
As a kid, I always preferred the walnut beigli, but I think I like the poppy seed better now!
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Posted in Cakes, Desserts, Sauces, tagged caramel, coconut sugar, custard, December 6, delicious, Dessert, Mikulás, moreish, pears, tasty on December 7, 2015 |
41 Comments »
Yesterday, December 6th was Hungarian Mikulásnap (Santa’s Day). This date was very important in our house because it was the date that Mikulás visited our home to pick up the letters we would write to him…the Christmas wish list! It was always our tradition to put the letters into freshly polished, shiny boots on the windowsill just before we went to bed. In the morning, we would find our boots filled with European chocolates (if we were good) or the dreaded virgács (thin branches that our parents could use to slap our bottoms with, if we were bad). To the best of my memory, we only received the virgács once; that’s my story and I’m sticking to it. I am always nostalgic this time of year, particularly in my neighbourhood of European delis that stock the same delicious chocolates we used to receive as kids.
Although chocolate treats in the form of Santa (or Mikulás) would be a lovely dessert, recently I decided to make an unusual cake that has been making the rounds on the blog-o-sphere for some time. Surprisingly, there is nothing unusual about the ingredients and the recipe is pretty much like a jelly roll or genoise sponge, but what’s really unusual is that the cake separates into a custard portion and a cake portion during baking. I suspect this recipe came about as a mistake someone made a long time ago and it baked into this amazing and delicious surprise (like so many recipes out there). The history really doesn’t matter, it is a delicious cake that is a cross between a custard and a cake and I think you should try it.
Since I’m not much of Pinterest person, I only saw this cake on the blogs I follow and the very first one was Bizzy Lizzy, my Hungarian bogging friend down under and then Lorraine of Not Quite Nigella made a pumpkin version — I knew I had to make this unusual dessert. We loved the Hungarian Custard Squares (Krémes Szelet) so I suspected that this recipe would be a winner too. I used Liz’s recipe but I halved it because there were only four of us for brunch; I topped it with baked pears (I scored the pears at $1.96 for 10 because they were not perfect specimens!) and a drizzle of coconut sugar caramel sauce. The dessert received rave reviews and as a bonus, it stores well in the fridge for a couple of days (unassembled). It’s definitely going into my dessert repertoire…now to figure out a gluten free version!
What Christmas/holiday traditions do you have?
Soft custard, baked pears, fluffy cake and sweet earthy caramel sauce garnished with a toasted walnut. May I cut you a slice?
Magical Custard Cake with Baked Pears and Coconut Caramel Sauce
Original Recipe from Bizzy Lizzy’s Good Things
Ingredients for the Magical Custard Cake:
- 60 g unsalted butter
- 240 mL low fat milk
- 1/2 teaspoon vanilla
- 2 eggs, room temperature, separated
- 60 g icing sugar, sifted
- pinch, cream of tartar
- 57 g unbleached AP flour, sifted
- 4 walnut halves for garnish, toasted
- Pre-heat the oven to 330° F (165° C).
- Prepare a 21 cm x 11 cm(4″ x 8″) loaf pan by lining it with parchment paper.
- Melt the butter and cool to room temperature.
- Warm the milk combined with vanilla until lukewarm (should not be hot).
- Beat the egg whites with a pinch of cream of tartar until stiff but not dry, set aside.
- Beat the egg yolks with the icing sugar until light and fluffy (about 5 – 7 minutes). Set the mixer speed to the lowest and slowly drizzle in the melted butter until entirely combined.
- Slowly fold in the flour alternating with the warm milk until it is fully combined.
- Fold in the beaten egg whites a spoon at a time until fully incorporated but not deflated. This is quite a runny batter, so don’t worry.
- Bake for 40 minutes or until a tester comes out clean. Allow to cool completely and then refrigerate for 2 hours or overnight.
Ingredients for the baked pears:
- 10 small pears, peeled, cored and cut into cubes
- 1 tbsp coconut sugar
- 1/2 tsp cinnamon
- pinch of salt
Directions for the baked pears:
- Pre-heat the oven to 350° F (171° C).
- Toss cubed pears with sugar, cinnamon and salt and pour into a casserole dish. Bake for 20-30 minutes or until soft. Set aside.
Ingredients for Coconut Sugar Caramel Sauce:
- 1/4 cup Grace coconut sugar (or regular granulated sugar)
- 1 tbsp water
- 1/8 tsp lemon juice
- 1/4 cup hot cream
- 1 tbsp unsalted butter
Directions for Coconut Sugar Caramel Sauce:
- Heat cream in a microwave proof container until very hot but not boiling, set aside.
- Mix sugar, water and lemon juice in a 2 cup pyrex measuring cup.
- Microwave for 15-60 seconds (note that in 2016 I doubled the recipe and it took 3 minutes 25 seconds of microwaving to get the amber colour I was looking for), until sugar bubbles up but does NOT BURN, sugar crystals should be completely dissolved and you should begin to see it turn to a light amber colour. Remove and set on a dishcloth for 30 seconds and slowly pour in the hot cream, being careful as this will bubble up.
- Stir well and then add the butter and stir until completely incorporated. Serve warm or at room temperature.
- Remove cold ‘cake’ from the fridge and set on a cutting board. Cut into 4 slices and set each slice on the centre of a plate.
- Reheat the baked pear cubes until steamy (microwave for a minute or so on high).
- Spoon equal amounts of the pears onto each slice, then drizzle with the coconut caramel. Garnish with a toasted walnut half.
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Posted in Desserts, Recipes, tagged almás, Apple, cake, cinnamon, German, german apple cake, martha stewart, süteménj on June 29, 2015 |
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We had a grand 2-week visit with my Hungarian relatives, enjoying the many things that Toronto has to offer. During the annual street party, our dear neighbour (one of whom we do the Progressive dinners with) asked us all over to their place for a BBQ. I made dessert. I chose to remake the Martha Stewart Apple Cake that I previously posted here. It was so well received that My cousin asked for the recipe, so I will post this recipe in Hungarian for my kin in Budapest (English will follow).
Egy nagyon jó két hétes nyaralás volt a magyar rokonokal. Meglátogatunk mindent ami van Torontoba. Az este amikor az utca ünneplés volt, a kedves szomszéd (akikval közül csináljuk Progresszív vacsorákat) meg hivtak minket egy grillezésre. Én csináltam a desszertet. Úgy döntöttem, hogy meg csinálmon a Martha Stewart almás süteményét, amit korábban irtam rola itt. Annyira szereték, hogy az unokatestvérem kérte a receptet, így én hozzászólom a receptet magyarul (English recipe to follow).
A tasty combo of cake and apples with a good dose of cinnamon. Egy finom torta almával és egy jó adag fahéjjel.
Az eredeti recept it van.
Egy reczept csinál egy 23 cm kerék tepsit ami 8 – 10 cm magas, vagy két 20 cm kerék tepsit de csak 5 cm magas.
- szukor meghinteni a tepsit
- 195 g liszt
- 12 g sütőpor
- 5 g só
- 7 g fahéj puder, plusz egy kicsi a tepsinek és a pite tetejére
- 85 g vaj, olvaszva
- 170 g barna cukor, plusz egy kicsi a pite tetejére
- 125 mL tej
- 2 tojás, szobahőmérség
- 2 nagy alma, hámozott és vékonyra szeletelve
- 30 g vaj, plusz egy kicsi a tepsinek és a pite tetejére kis csipetkékb
- A sütőt előmelegítjük 200 °C-ra.
- Ki vajazuk a tepsit egy kis vajal és meghintjük cukorral.
- A liszthez hozzáadjuk a sütőport, a sót, és a fahéj pudert és alaposan keverjük össze.
- Egy másik tálban jól megkeverük egy habverővel az olvasztott vajat, a barna cukrot, a tejet, és a tojást.
- Lassan a vaj keveréket a liszt keveréketel hozá adjuk és osze keverjük.
- Öntsük a tésztát az előkészített tepsibe és az almát egyenként rendezzük körbe szorokan amíg elfogy (ugy mint a kép).
- A pite tetejét meghintjük egy kis barna cukral és fahéjjal es kis csipetke vajjal.
- Sütjük amíg a teteje arany szinu és a gyümölcs meg van fóve, körülbelül 40-50 perc, vagy amíg a sütemény teszter (tiszta fogpiszkáló) a tészta közepének jön ki tisztan.
Perfect for dessert or afternoon tea. Egy tökéletes desszert, vagy délutáni cávéval.
Original recipe may be found here.
Makes one 9″ deep spring-form pan cake or two 8″ slightly shallower round cakes.
- sugar for dusting pan
- 195 g flour
- 12 g baking powder
- 5 g salt
- 7 g cinnamon
- 85 g butter, unsalted and melted, plus a bit more for the pan and cake top
- 170 g dark brown sugar, packed
- 125 mL milk (I used skim)
- 2 large eggs, room temperature
- 2 large apples, peeled, cored and sliced into 2 mm sliced wedges
- Preheat oven to 375° F. Butter a 9″ springform pan and line the bottom with parchment. Sprinkle with sugar and shake the pan to coat.
- In a large bowl, whisk together flour, baking powder, salt and cinnamon.
- In a medium sized bowl, whisk together melted butter, brown sugar, milk and eggs.
- Slowly fold the butter mixture into the flour mixture, just stirring until blended.
- Spoon the batter mixture into the prepared springform pan, smooth the top evenly.
- Arrange the apple slices in a circle closely together in the cake batter. Then press each piece of fruit gently down into the batter.
- Sprinkle over with the 2 tbsp brown sugar and cinnamon. Top the brown sugar by dotting the remaining 1 tablespoon of butter over.
- Bake until top is golden and the fruit has softened, about 35-50 minutes in a convection oven (fan oven for my European friends), or until a cake tester inserted in the centre comes out clean.
Our last lunch together on the back patio.
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Posted in Cakes, Desserts, Kitcheninspirations Original Recipe, Swedish Recipes, tagged almond, cake, chocolate, fusion, Indonesian, sweedish on June 22, 2015 |
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I was recently reminded of a project I completed in anticipation of family arriving from overseas. The project wasn’t imperative for their comfort or enjoyment, it was just the impetus I needed to “git ‘er done” as they say!
We’ve lived in our present home for almost 15 years, and ever since the first day we moved in, I’ve wanted curtains on both windows in our living room (or lounge) but we already had perfectly good, and totally lovely curtains on the back sliding doors. To replace perfectly good (and well made, I might add) curtains seemed excessive to me, so we lived with them. For 14+ years. Until I did some math and to my utmost delight , I discovered I could get two for the price of one, out of the generous fabric that the original curtains had. I wanted the dated tabs replaced with a more contemporary and clean look (for the sewers out there, I simply folded the tabs down, behind the top and stitched across. Pull the rod through the tabs to hang. I also added recycled toilet tissue rolls to help hold the role). The sliding door curtains are functional and we do close them down on the very cold days, but the front ones are just for show! I am just so happy every time I look at them. Of course, I had to do the dining room next…it’s really never ending. While hemming the new dining room curtains, I started thinking about the Indonesian Spekkoek Lapis Legit cakes I made a couple of years ago (here and here), specifically about how I can change it up. My FILs birthday was in mid-May so making a cake for him was the perfect opportunity to experiment. We all love Charles’ Kladdkaka and Tuppkaka so I wondered if I could combine the two delicious cakes using the Spekkoek Lapis Legit technique. It was a huge success and the two flavours went together famously. I made the cake again for JTs birthday in June, by special request.
What project have you put off only to get it done for guests?
These are the very generous old curtains
I changed the rod to something a little more in style with the Craftsman home. I’ve also fixed the hem since this photo!
- 200 g Caster Sugar
- 140 g unbleached Flour
- 50 g Cocoa Powder
- 2 tsp Baking Powder
- 2 tsp Vanilla
- 120 g Butter
- 2 eggs
- 1/4 cup water
- Prepare your spring-form tart pan with non-stick cooking spray. Line the bottom with parchment paper.
- Add the sugar, flour, cocoa powder and baking powder to the bowl of your food processor. Plus few times to incorporate evenly.
- In the microwave, melt the butter slowly so it doesn’t overheat. Combine the cooled melted butter, eggs, vanilla and water. Slowly pour the melted butter mixture in an even stream while processing. Mix well, scraping down the sides as required.
- Lightly grease a round tin about 20cm in diametre (I used a spring form tin). Spoon the batter into the tin and smooth out to the edges (it is rather thick). Resist the urge to try this batter, it’s seriously good and you will not be able to stop.
- Set aside while you make the Tuppkaka layer.
- 300g Caster Sugar
- 200g Plain Flour
- 74g Butter
- 2 Eggs, separated
- 2 tsp almond flavouring
- 1/4 cup water
- Melt butter and allow to cool to room temperature.
- Combine the eggs with the sugar and beat well (until thick and very pale yellow). Combine the melted butter with the almond flavouring and water and and mix well.
- Sift in the flour and stir until entirely incorporated.
Making the layered cake:
- The first layer is chocolate, use about 1/2 cup of chocolate batter for the first layer.
- Broil for 2-4 minutes watching carefully so it doesn’t burn. Once it is set and your tester comes out clean, pour 1/2 cup of the almond batter on top and spread evenly (the heat from the chocolate will begin cooking the batter so you’ll need to work fast.
- Broil for 2-4 minutes until it is set and your cake tester comes out clean. Repeat alternating the flavours until you have used up both almond and chocolate batters, broiling each layer individually.
- Allow to cool completely before layering the ganache on the cake.
Chocolate Ganache Ingredients:
- 114 g dark semi-sweet chocolate
- 125 mL (1/2 cup) heavy cream
- Heat cream to almost boiling, pour over chocolate and stir until melted and entirely incorporated and smooth.
- Pour over cake and smooth top and sides.
- Refrigerate until set.
- Set your oven rack 2nd highest from the top.
- As the cake becomes taller you may need to reduce the broil to low so it doesn’t burn.
- I baked the final layer in a 350°F oven for 10 minutes because it just got too close to my boiler and I was concerned it would burn.
It’s a little like eating chocolate marzipan!
I still need to work on my layers but it tasted darn good!
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Posted in Cakes, Desserts, Progressive Dinners, Recipes, tagged bourbon, chococlate, decadent, delicious, Mardi Gras, Mississippi, mud, pie on March 29, 2015 |
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We had another Progressive Dinner a short time ago and because it was in such close proximity to Mardi Gras, we decided it would be a perfect theme! JT and I had dessert so I experimented with King’s Cake, a brioche style pastry roll with pecans and sugar, decorated with yellow, green and purple sanding sugars, but honestly it tasted like breakfast to me and not dessert (sorry Southerners), so back to the drawing board I went. JT suggested Mississippi Mud Pie and after a little research I agreed. Definitely decadent enough for a Mardi Gras dessert and it can be classed up, restaurant style. I found a delightful warm chocolate tart recipe on Anna Olson’s website and altered it a bit to include some of the warm spices reminiscent of King’s Cake. OK, I am fully aware that mud pie is usually made from ice cream and whipped cream, but hey, I’m taking artistic licence!
This was our 9th progressive dinner, we’ve been having them since 2012! It’s the BEST group of neighbours and everyone gives it their all to make the evening fantastic, which often lasts until the wee hours of the morning…
Here is the menu from this time around, everything was incredibly DELICIOUS!
House #1 Appetizers:
- Spicy Cajun Shrimp
- Fried Andouille Sausage
- Crab Cakes
House #2 Main Course:
- Blackened Chicken Thighs
- Corn Maque Choux
- Rice and Beans
House #3 Dessert:
- Bourbon Street Mud Pie with Bourbon Whipped Cream
- Late night snack: homemade potato chips with sour cream (Greek yogurt) and onion dip
It’s a tasty, chocolate tart.
Bourbon Street Mud Pie
Makes 8 servings of 10 cm or 4 inch mini tarts. Original recipe can be found here.
Ingredients for the pastry:
- 1/2 cup unsalted butter, at room temperature
- 80 g icing sugar, sifted
- 3 large egg yolks
- 160 g cake & pastry flour
- 24 g Dutch Process cocoa powder
- 20 g cornstarch
- 1/4 tsp salt
- 1 tsp bourbon
Directions for the pastry:
- Cream the icing sugar and butter until smooth, then add the yolks and bourbon all at once and beat until fully encorporated.
- Sift the dry ingredients (flour, cocoa powder, cornstarch and salt) into the butter mixture and stir by hand until evenly combined. The dough is much looser than most pastries. Shape the dough into a disc, wrap and freeze for 30 minutes.
- Roll out the dough between two sheets of parchment until just less than 2mm (¼” thick). Cut circles of the pastry to line eight 10 cm (4-inch) fluted tart shells with a removable bottom, pressing the dough into the shells and trimming away any excess. If the dough softens, just pop it back into the freezer to harden up for a few minutes. Prick the pastry with a fork. Chill the tart shells for at least 20 minutes.
- Preheat the oven to 350°F. Place the chilled tart shells onto a baking sheet and bake them for about 15-18minutes, until you see that the pastry has an even, dull finish. Allow to cool while preparing the filling.
Ingredients for the filling:
- 3 large egg separated
- 112 g sugar, divided
- 1 tsp finely grated orange zest
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 12 g Dutch Process cocoa powder, sifted
- 86 g bittersweet chocolate, melted (but still warm)
- 30 bourbon
Directions for the filling:
- Whip the remaining 3 egg whites until foamy then slowly add ¼ cup of the sugar and continue whipping on high speed until the whites hold a soft peak. Set aside.
- Whip the 3 egg yolks with the remaining ¼ cup (112 g) of sugar, the vanilla and orange zest until pale and thick. Fold in the egg whites and gently whisk in the cocoa powder, melted chocolate and bourbon. You may refrigerate this overnight (I did for 1 night and 1 full day and it was fine).
- Pour the filling into the cooled tart shells and bake for about 8-12 minutes at 350°F until the tarts just begin to lose their shine around the edges, but the centre is still dark and glossy. Allow the tarts to cool 2 minutes, before carefully removing them from their shells to serve warm or allow to come to room temperature. Serve with whipped cream.
You may have noticed that this one has ganache on top…we determined was a bit excessive as it’s a very chocolatey tarte.
This was my first try for a friend’s dinner but it turned out way too rich.
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