Peppered Balsamic Strawberries and Zabaglione

From 1999 Disney Institute “Taste of the World: Italia Cucina” Class

Serves about 6

 (I had intended to make this so that there would be some pictures, but I just didn’t get around to it. I will update with pictures in the future.)

Ingredients:

3 pints strawberries (good and ripe)
3 tablespoons balsamic vinegar (really good quality)
1 tablespoon water
3 tablespoons granulated sugar
1/2 teaspoon black pepper, freshly ground

Zabaglione:
6 egg yolks
1/3 cup granulated sugar
1/2 cup Marsala wine (sweet)*
Salt

*Other options: sherry, Madeira, sparking or dessert wines, bourbon, rum, Calvados or Frangelico.  Citrus juice and zest or spices may also be added along with the wine.

 

You will also need:

Heat proof mixing bowl and pan of simmering water (double boiler type set-up)

 

Method:

Strawberries:  Trim the tops from the strawberries.  Cut the berries into quarters and place in a mixing bowl.  Add the balsamic vinegar, water and sugar.  Stir gently to evenly coat the berries with the vinegar mixture.  Add freshly ground pepper (1/4 – 1/2 teaspoon to taste).  Allow to stand at room temperature for one hour for sugar to fully dissolve and flavors to blend.

Zabaglione:  In a heat-safe mixing bowl, combine the egg yolks, sugar, and salt.  Whip with a wire whisk until the eggs are pale and creamy, about 3 minutes.  Slowly add in the marsala wine. 

Place the bowl over gently simmering water (water should not touch the bowl). Continue whisking until the custard is thick and doubled in volume, 5-8 minutes, or just until it holds its shape.

To serve: Be creative with presentation.  Possibly layer strawberries and Zabaglione in a wine glass or spoon some of the strawberries into an ice cream dish and top with Zabaglione. 

The Zabaglione pairs well with any fresh fruit (berries and stone fruit especially) or even poached pears.  You may also serve with biscotti or other cookies for dipping.

Four Berry Sorbet

Adapted from Alton Browns fresh fruit sorbet recipe

Nothing says summer like berries… and nothing says summer like ice cream.  Combine the two and you have a four berry sorbet that will knock your socks off.

The vodka is probably optional, but I think it lowers the freezing temperature and makes for a smoother sorbet.

Frozen unsweetened berries are an option for this recipe if fresh are not available.  Allow them to thaw a bit first, though.

 

Ingredients

6 oz raspberries
6 oz blueberries
6 oz blackberries
14 oz strawberries
8 ounces sugar
1 ounce freshly squeezed lemon juice or lime juice
1/2-ounce vodka
Pinch kosher salt

 

You will also need:

Paper towels
Rimmed baking sheets
Food processor or blender
Ice cream freezer
Airtight  and freezer safe containers

 

Directions

Rinse all berries and allow to dry on paper towel lined rimmed baking sheets. Also stem and halve (or quarter) large strawberries. 

Puree the fruit in a food processor or blender along with the sugar, lemon juice, vodka and salt. Strain through a fine mesh strainer, using a rubber spatula to press the puree through the strainer.

Pour into a bowl. Cover and refrigerate until the mixture reaches at least 40 degrees F, 4 to 6 hours.

Churn in an ice cream machine according to the manufacturer's instructions until the mixture resembles soft serve ice cream. Remove into an airtight container and freeze for at least 4 hours or until ready to serve.

 

And the recipe in pictures….

Rinse berries and dry on a paper towel lined rimmed baking sheet.

I put as many berries in as possible and then add in the lemon & lime juices plus the vodka and then top with as much sugar as will fit.  Pulse the blender several times then add the rest of the berries as they will fit.

As you can see, the completely blended berry mixture completely fills my blender.

Stir and press through a fine mesh strainer to remove seeds and solids.

The strained puree.

This is my best friend in the summer time.  I love my Cuisinart ice cream maker.

Allow your ice cream maker to do its thing until it becomes a nice and thick soft serve consistency.

The color is beautiful and the taste is even more amazing!

Sweet Cherry Cobbler

Inspired by a combination of a Cook’s Illustrated recipe for Cherry Pie and the Cherry Cobbler recipe in my William’s Sonoma Essentials of Baking cookbook

You can see my original post on my main blog here.

Most cherry pie/cobbler recipes are designed for sour or tart cherries which break down and release their juices easier than sweet cherries. A sweet cherry pie recipe from Cook’s Illustrated accounted for the smaller amount of juice released by sweet cherries in the cooking process by adding plum puree. After having tried the pie recipe, I decided to incorporate a few of the ingredients and techniques used to make a better cobbler. A cobbler full of flavor and juicy goodness.

And make a better cobbler it did.

Ingredients:

Filling:
6 cups sweet (i.e. Bing) cherries, stems removed and pitted
2 small red plums, pits removed
3 tablespoons sugar
¼ teaspoon table salt
1 ¾ tablespoons granulated tapioca
1 tablespoon lemon juice
¼ teaspoon ground cinnamon

Cobbler topping:
1 ½ cups all purpose flour
1/3 cup sugar
½ teaspoon table salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
6 tablespoons butter, cut into small pieces
2/3 cup buttermilk
1 tablespoon sugar mixed with ¼ teaspoon ground cinnamon

You will also need:

Food processor or blender
Fine mesh strainer
Several bowls
Baking dish (I use a round 11” baking dish with sides 2” high)
Whisk
Rubber spatula/spoonula
Spring loaded scoop (ice cream scoop)

Method:

For the filling: Place the pitted plums (with skins) and about ½ cup of the pitted cherries in the food processor. Process about 1 minute, scraping down the sides as needed. Strain the purée through a fine mesh strainer into a large bowl, pressing on the solids to remove all the juice. Discard the solids. To the purée, add the sugar, salt, lemon juice, cinnamon and tapioca; stir to combine.

Take ½ cup – 1 cup of the pitted cherries and cut them in half then place all the cherries in the purée mixture. Stir to coat the cherries completely and let stand for 10-15 minutes.

Preheat your oven to 375ºF.

Place the cherry mixture in the baking dish; bake for 10 minutes while you prepare the topping.

For the topping: Combine the buttermilk and vanilla and set aside. In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and cinnamon. Work the small pieces of butter into the flour mixture with your fingers until it resembles coarse crumbs. Pour the buttermilk/vanilla mixture into the flour mixture; fold and stir together with a rubber spatula just until the flour is completely and evenly moistened. It will be a soft, sticky and thick dough.

Remove the fruit from the oven and scatter spoonfuls (from your spring-loaded scoop) of the dough all over the top of the fruit. It should not cover completely as the dough will spread as it cooks. Sprinkle the cinnamon-sugar evenly over the top.

Return the cobbler to the oven and bake for 30-35 minutes. The cherry filling will be bubbling and the topping browned (a toothpick should come out clean).

Cool for 15 minutes on a wire rack.

Serve warm with ice cream.

Eat.

Repeat.

Fried Green Tomatoes

Panko breadcrumbs give these fried green tomatoes a nice crunch while the salty flavor of the parmesan balances the tart of the tomatoes themselves very nicely.

Ingredients:

2 large green tomatoes
1 cup buttermilk
1/3 cup Italian seasoned bread crumbs
1/3 cup panko bread crumbs
5 tablespoons shredded parmesan cheese
1/3-1/2 cup all purpose flour
Salt and pepper to taste
Peanut oil

You will also need:

Large cast iron or other heavy skillet/frying pan
Tongs

Method:

Slice the tomatoes into about 1/2 inch slices. Place in a bowl and cover with buttermilk. Let stand at room temperature while you prepare the rest of the ingredients.

Place flour in a shallow container and season to taste with salt and pepper.

Combine panko breadcrumbs, italian breadcrumbs and shredded parmesan in a shallow container. Combine well and also season to taste with salt and pepper.

Bring about 1 inch of oil up to about 350-375 degrees F.

Dredge the buttermilk soaked tomato slices through the flour, back into the buttermilk, then coat with the breadcrumb/parmesan mixture. Fry until golden brown, turning once and being careful to not knock off the breading.

Allow to cool slightly and enjoy!

Soak the green tomato slices in the buttermilk.

Once you’re ready to fry, dredge the slices through flour, dip back in the buttermilk, coat with panko breadcrumb/parmesan mixture, then place in the hot oil until golden brown.

Cranberry Orange Oatmeal Cookies

adapted from the Quaker Oats recipe found here

  

Ingredients:

1-1/2  cups all-purpose flour
1  teaspoon baking soda
1  teaspoon ground cinnamon
1/2  teaspoon salt
1/2  cup (1 stick) plus 6 tablespoons butter, softened
3/4  cup firmly packed brown sugar
1/2  cup granulated sugar
2  eggs
1  teaspoon vanilla
1 teaspoon orange extract
1 teaspoon molasses
3  cups old fashioned oats (uncooked)
1  cup dried cranberries

 

You will also need:

Stand mixer
Cookie sheets
Parchment paper

 

Method:

Heat oven to 350°F.

In small bowl, combine flour, baking soda, cinnamon and salt and mix together using a whisk.

In large bowl of a stand mixer, beat butter and sugars on medium speed of until creamy with paddle attachment. Beat in eggs one at a time, thoroughly mixing after each addition. Add vanilla, molasses and orange extract; beat well. Add flour mixture; mix well. Add oats and dried cranberries; mix well.

Drop dough by rounded tablespoonfuls (or by using an ice cream scoop) onto parchment paper lined cookie sheets.

Bake 10-13 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

 

 

 

Technorati Tags: Cranberry,Oatmeal,Cookies,Baking,Dessert

Apple Muffins

Makes 12-15 muffins

Ingredients:

2 cups flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1 stick butter, cool room temperature
1 cup buttermilk cool room temperature*
1 tsp vanilla
1 ½ - 2 cups coarsely chopped peeled Granny Smith apples
2 teaspoons cinnamon sugar**
1 tablespoon butter

* Milk may be substituted for buttermilk.
** I keep a mixture of cinnamon sugar around that is made of ½ cup sugar + 2 tablespoons ground cinnamon


You will also need:

Small bowl
sauté pan
Large bowl
Spatula/spoonula
Muffin pan
Baking liners (optional)


Method:

Sprinkle 2 teaspoons cinnamon sugar with coarsely chopped apples and toss to lightly coat. Melt 1 tablespoon butter in small sauté pan over medium high heat. Once the butter is fully melted and bubbling in the middle, add apples and allow them to cook just until they start to sizzle while stirring periodically. This will only take a few minutes (approximately 3 minutes). Once they have cooked down a little (released some of their juice) and look nice and sticky, remove from heat, return to the bowl you used to toss them in the cinnamon sugar and set aside to cool.

Preheat oven to 425 F.

Whisk together flour, sugar, baking powder, salt and cinnamon in a large bowl. Work room temperature butter into dry ingredients using fingers until it makes various sized “pebbles”. Form a well in the middle of the dry ingredients and add buttermilk and vanilla. Gently begin folding wet and dry ingredients together and gently fold in apple chunks at the same time. Do not over-mix as the dough should remain rather lumpy. Spoon into 12-15 muffin cups and bake at 425 F for 20-25 minutes. Allow to cool in the pan for at least 5-10 minutes or so before removing to a wire rack to continue cooling.






Peel your apples and use a corer/slicer to make segments. Cut the segments in half lengthwise both from the top and from the side, then slice into small chunks.



















Sprinkle cinnamon sugar on the diced apple and toss to coat.



Cook the cinnamon sugar coated apple chunks in the melted butter for about 2-3 minutes until you begin to see these sticky webby strands.



While the apples cool, whisk the dry ingredients together, work the butter in with your fingers, make a well in the middle, pour in your wet ingredients and begin to gently fold it all together along with the apples.















I like to use liners for clean up purposes, but also because it seems to keep the muffin a little tighter and gives a prettier top, but that is totally a preference thing.

I also use an ice cream scoop thing to evenly distribute the muffin batter. But again, whatever works for you.



And here's the good part. A nice warm muffin that is doused in melting butter.

Breakfast comfort food doesn't get much better.



Amen.

Key Lime Cheesecake

Crust:

1 cup (8 whole) cinnamon graham crackers
1 tablespoon sugar
5 tablespoons butter (melted)
1 tablespoon butter (melted separately)

Break graham crackers into rough pieces and process in food processor until uniformly fine. Add sugar and process just a little more. Pour graham cracker crumbs into a medium bowl and drizzle with melted butter. Using a fork, mix and incorporate melted butter throughout the graham cracker crumbs until the mixture resembles wet sand. Brush bottom of spring-form pan with melted butter. Transfer graham cracker mixture into spring-form pan and press into the bottom of the pan using a ramekin or metal measuring cup. Bake at 325ºF for 13-15 minutes. Allow to cool completely on cooling rack.


Cheesecake filling:

3 – 8 ounce packages cream cheese
1 1/3 cups sugar
3 eggs
¼ cup key lime juice
2 teaspoons vanilla

Cut cream cheese into cubes and let stand at room temperature while preparing crust. In stand mixer using paddle attachment, beat cream cheese until smooth. Scrape down bowl and paddle attachment. Add sugar and mix well; until fluffy. Again scrape down paddle and sides of bowl. Add eggs one at a time and mix in thoroughly between each addition scraping down bowl and paddle as well between additions. Add key lime juice and vanilla and mix until completely combined. Brush sides of spring-form pan with remaining melted butter (see above) and pour cheesecake mixture into pan. Bake at 300ºF for 45-60 minutes (I'm a little fuzzy on the time here as the original recipe I had said to bake at 350, but the outside got done faster than the inside at that temperature. I'd say go lower and longer, but I have not had a chance to test it yet.)


Topping:

2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla

Mix sour cream, sugar and vanilla together. (I just mix them together in the same bowl that I mixed the cheesecake mixture in.) Remove the cheesecake from the oven and increase the temperature to 350ºF. Spread the sour cream mixture on top and bake for another 10-15 minutes.


Glaze:

(Begin after cheesecake initially goes into the oven.)
3/4 cup water
1/3 cup key lime juice
1/2 teaspoon key lime zest (minced)(optional)
1 egg yolk
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/2 teaspoon salt
1 tablespoon butter

Combine water, lime juice, zest & yolk in small saucepan. Stir in sugar, cornstarch and salt. Bring to a boil over low heat, stirring constantly (about 10 minutes) until thickened. Add butter and stir until it melts. Remove from heat and cool for 20 minutes before spreading over cheesecake (will still be warm).

Let everything cool, then refrigerate.



~~

While the crust baked, I began zesting and juicing my Key Limes. It takes about 25 Key Limes to render 1 cup of juice (about 6 key limes = 1/4 cup) .


















As soon as the cheesecake went into the oven, I mixed the sour cream topping and began work on the glaze.












Allow everything to set up and cool while still in the spring-form pan and then refrigerate. When ready to serve, run a sharp paring knife around the edges to loosen and then carefully unmold the cheesecake.


Garnish with some thin slices of Key Limes and enjoy!