Confessions of a Confectionista: Tiramisu Macarons

Ever since I made a vanilla and chocolate version of macarons several years ago, I've been both looking forward to and secretly dreading my next attempt at these cookies.  I love how delicious they are, so delicate and tender.  But that also means they're a giant pain in the butt to get from batter to eating without breaking or otherwise damaging them.  Several hours later, I can attest to the deliciousness that is tiramisu flavored macarons.  Worth. Every. Minute.

Tiramisu Macarons
Adapted from Confessions of a Confectionista blog

120 grams almond flour
200 grams confectioner’s sugar
½ teaspoon instant espresso powder
90 grams egg whites (about 3 large eggs), at room temperature
50 grams granulated sugar
Pinch of salt
¼ teaspoon cream of tartar

For the filling:
½ cup mascarpone cheese

3 tablespoons heavy cream

1 tablespoon Kahlua
2 tablespoons granulated sugar
¼ teaspoon vanilla extract

Finely grated chocolate (optional)

Add almond flour, powdered sugar, and instant espresso powder to the bowl of a food processor. Pulse a few times to combine and break apart any big lumps. Sift almond flour and sugar mixture into a clean bowl. Then, sift again. Discard any large pieces that do not pass through the sieve.

In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites until foamy. Add granulated sugar, salt, and cream of tartar and beat on medium speed for 5 to 10 minutes, or until stiff peaks form. The beaten egg whites should stick to the whisk when you remove it. Tap the whisk against the side of the bowl to release them into the bowl.

Pour the dry ingredients into the bowl with the egg whites. Using a spatula, fold the dry ingredients into the egg whites, until the batter is thick and lava-like. This should take about 70 to 80 folds. Do not overmix. The batter should slowly fall off your spatula when you pick it up and any peaks in the batter should settle down within 20 seconds.

Transfer batter to a piping bag fitted with a small round tip. Line two baking sheets with parchment paper. Pipe 1½-inch rounds onto the parchment paper. It is helpful to use a guide here, so all your macarons are the same size. Once all the rounds are piped out, slam the baking sheet against a flat stable surface, then rotate, and slam again. This is done to force any large air bubbles to the surface. Let the piped macarons dry on the countertop for 45 minutes to 1 hour.

Preheat oven to 290°F. Bake on the middle rack for 12 to 14 minutes. Oven temperature varies, so keep an eye on them. To check if they are done, touch the top of the macaron. If it wobbles, it's not done yet. Let cool completely on baking sheet.

To prepare filling, using an electric hand mixer, beat together mascarpone cheese, heavy cream, Kahlua, sugar, and vanilla until smooth and creamy.  Fold in grated chocolate, if using.

Match macarons up into pairs of similar sizes as best as you can. Pipe whipped cream filling onto the flat side of half of the macarons. Top them with the other half. Refrigerate in an airtight container overnight to let the flavors develop. Dust with cocoa powder before serving.

Makes 3 dozen small macarons

Food & Wine: Chocolate Amaretti Cookies

I recently went to a pretty awesome Christmas cookie exchange, and there were some yummy meringue cookies out that the hostess told me were amaretti.  I requested the recipe, of course, but I just couldn't wait to try them on my own.  While these don't look quite like the ones at the party, they seem to be a pretty good representation of the traditional version.  And based on how many certain people shoved in their faces, I think they turned out just fine.

Chocolate Amaretti Cookies
From Food and Wine magazine, April 2013

1 (7- or 8-ounce) package pure almond paste, broken up
1 cup granulated sugar
¼ cup plus 2 tablespoons unsweetened cocoa powder
Pinch of salt
3 large egg whites
½ cup mini chocolate chips
Pearl sugar or Italian pignoli, for decorating

Preheat the oven to 375°F and line 2 baking sheets with parchment paper. Arrange racks in the upper and lower thirds of the oven.

In a food processor, combine the almond paste, sugar, cocoa powder and salt and process until the almond paste is very finely chopped. Add the egg whites and process until smooth. Add the chocolate chips and pulse just until incorporated.

Transfer the batter to a pastry bag fitted with a ½-inch plain tip. Pipe half of the batter 2 inches apart on the prepared baking sheets in slightly rounded teaspoons (about 1 inch in diameter). Alternatively, use a spoon to dollop the batter. Generously sprinkle the cookies with pearl sugar or pignoli.

Bake the cookies for 13 to 14 minutes, until risen and lightly cracked but still soft, shifting the pans from top to bottom and front to back halfway through. Slide the paper onto racks and let the cookies cool completely on the paper. Let the baking sheets cool completely, line with fresh parchment paper and repeat with the remaining batter. Invert the parchment onto a work surface and peel it off the cookies.

Makes about 42 cookies

CD Kitchen: Crock Pot Pheasant in Mushroom Sauce

I just happened to be meandering around my local foodie grocery when I noticed something new and interesting in the frozen game section.  It was a pile of frozen pheasants.  I had never actually had pheasant, so of course I had to acquire some and try them out.  I quickly learned that pheasant is so lean, it's basically shoe leather after cooking.  Then I found this recipe, which ensures about as good of an outcome as you can hope for in such a lean bird.  You don't get to admire the beautiful pheasant pieces, but it's delicious and comforting on a cold day.

Crock Pot Pheasant in Mushroom Sauce
Adapted from CD Kitchen

2 pheasants, cut into quarters
1 medium onion, chopped
1 (4-ounce) can sliced mushrooms, drained
½ cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon sea salt
2 cloves garlic, finely chopped
2 (10¾-ounce) cans condensed cream of chicken soup, divided use
½ teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon dried summer savory (optional)

Place the pheasant pieces in the crock pot. Sprinkle with the onion and mushrooms.

In a bowl, combine the broth and flour until the flour is dissolved. Stir in the Worcestershire sauce, salt, garlic, 1 can of cream of chicken soup, and the dried herbs. Mix well. Pour over the pheasant.  Cover the crock pot and cook on low heat for 6 hours or until the pheasant is cooked.

Remove the pheasant pieces from the crock pot and put the meat from the bones, discarding the bones.  Add remaining can of cream of chicken soup to the crock pot and stir to combine.  This will thicken the gravy for the pheasant.  Return the pheasant meat to the crock pot.

Serve the pheasant with the gravy over noodles or rice.

Makes 4 servings

Alton Brown: Aged Eggnog

I've tried some eggnog recipes in the past, and they were just so over-the-top hit-you-in-the-face with the liquor that I was pretty much decided that eggnog wasn't for me.  Luckily, I decided to give it one more try this year with a recipe from Alton Brown, who has never failed me.  This version of eggnog is more like an adult milkshake than a fraternity party attempt to get as drunk as possible as fast as possible.  And adult milkshake is definitely more my speed.

Note: I used Maker's Mark bourbon, Bacardi dark rum, and V.S.O.P. cognac.  I aged the first batch about a month, the second about 10 days.  Both were amazing.

Aged Eggnog
From Alton Brown

12 large eggs (pasteurized if you need peace of mind)
1 pound granulated sugar
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac
1 cup bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
¼ teaspoon kosher salt

Separate the eggs and store the whites for another purpose.

Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid "ribbon."

Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.

Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. (And yes, you can also drink it right away.)

Serve in mugs or cups topped with a little extra nutmeg grated right on top.

King Arthur Flour: Chocolate Almond Flour Torte

I was randomly flipping through a King Arthur Flour catalog (a.k.a. the adult foodie version of the Sears toy catalog), and I happened to see a recipe for this gorgeous chocolate log of deliciousness.  So, being the rational adult that I am, I immediately ordered the special wavy pan and bittersweet chocolate wafers needed to make the beautiful cake.  And it was everything the catalog promised.  The almond flour makes for a tender, moist cake, and the chocolate flavor is deep, rich, and out of this world.

Note: King Arthur Flour recommends Guittard Bittersweet Onyx Wafers for the bittersweet chocolate, but you can substitute any high-quality 72% bittersweet chocolate.  I used Valrhona cocoa powder, as it has a very rich chocolate flavor.

Chocolate Almond Flour Torte
From King Arthur Flour

Cake:
1 cup almond flour
¼ cup Dutch-process cocoa powder, plus extra for dusting the pan
2 teaspoons espresso powder (optional, for richer chocolate flavor)
¼ teaspoon sea salt
⅔ cup chopped bittersweet chocolate
½ cup (1 stick) unsalted butter, plus extra for greasing the pan
5 large eggs
½ cup granulated sugar
1 teaspoon vanilla extract

Topping:
¼ cup heavy cream
⅓ cup chopped bittersweet chocolate

Toasted sliced almonds, for decoration

To make the cake:

Preheat the oven to 350°F.  Butter a ridged cake loaf pan or an 8-inch round pan and thoroughly dust the inside of the pan with cocoa powder, turning the pan to coat evenly and shaking out any excess. Set the prepared pan aside.

In a small bowl, stir together the almond flour, cocoa powder, espresso powder, and salt. Set aside.

Melt the chocolate and butter on a stove or in short 10 to 20 second increments in the microwave, stirring until smooth. Set aside.

In a large mixing bowl using a paddle attachment, beat the eggs, sugar, and vanilla until the mixture has lightened in color and falls in thick ribbons from the beater, about 5 minutes.  Fold in the melted chocolate followed by the dry ingredients, stirring gently until everything is incorporated.  Pour the batter into the prepared pan. If baking in a ridged cake loaf pan, it's helpful to place the pan on a baking sheet before filling it with batter for easy transfer in and out of the oven.

Bake the cake for 38 to 43 minutes, until a cake tester inserted into the center comes out with just a few moist crumbs clinging to it.  Remove the cake from the oven and set the pan on a rack. Allow the cake to cool in the pan for 5 minutes, then turn it out onto a rack to cool completely.  Once the cake is cool, place the rack over a piece of parchment paper.

To make the topping:

In a saucepan set over medium-high heat or in a small bowl in the microwave, heat the heavy cream until hot. Add the chocolate and let it melt, stirring until the glaze is smooth.

Allow the topping to cool for 5 to 10 minutes then drizzle it down the center of the cake, letting it drip unevenly down the sides onto the parchment paper below.  Top the cake with toasted almonds, if desired, and allow the topping to set until ready to serve.

Refrigerate any leftover torte for up to three days.

Makes 12 to 16 servings

Parmigiana Bianca di Melanzane (White Eggplant Parmesan)

Probably about a year ago, I was watching something on the Food Network, and they showed an Italian family eating a big feast.  What I remember most was when the old grandmother proudly unveiled her speciality: a beautiful eggplant parmesan made with white eggplants and NO tomato sauce.  I had never heard of such a thing (which is apparently a product of Sicily), but I'm all about unusual dishes.  And I just happened upon some beautiful white eggplants at the store.  If you're more of a cream sauce than a tomato sauce person, I highly recommend this version.

Note: Do not salt the cream sauce unless it absolutely needs it.  The eggplant, prosciutto, and cheeses will be salty enough on their own.

Parmigiana Bianca di Melanzane (White Eggplant Parmesan)

1½ pounds white eggplants
Sea salt
Canola oil, for frying
2 tablespoons unsalted butter, plus additional for greasing dish
3 cloves garlic, minced
1 bay leaf
2 tablespoons all-purpose flour
1½ cups whole milk, heated
Pinch grated nutmeg
¼ teaspoon ground white pepper
½ cup grated Parmesan cheese
½ cup grated Romano cheese
1 (8-ounce) ball mozzarella cheese, cut into slices
6 thin slices prosciutto di Parma
Basil leaves

Cut the top and bottom off of each eggplant, and then cut into ¼-inch slices lengthwise.  Salt liberally and let sit for at least 1 hour.  Rinse the eggplant slices and pat dry with a paper towel.

Heat oil in a large frying pan, then fry eggplant slices until golden brown on both sides and tender.  Set aside on paper towels to drain.

Preheat oven to 350°F.  Butter a 2-quart casserole dish.

Melt the butter in a heavy-bottomed saucepan. Add the garlic and the bay leaf and sauté for 30 seconds.  Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add nutmeg, white pepper, ¼ cup Romano cheese, and ¼ cup Parmesan cheese, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.

Spoon a little of the cheese sauce into the bottom of the prepared casserole dish.  Add a layer of eggplant slices, then mozzarella slices, and prosciutto.  Top with some more cheese sauce.  Repeat two more times, ending with cheese sauce (three layers total).  Sprinkle with remaining grated Parmesan and Romano cheeses.

Bake for 30 minutes until casserole is bubbling and the top is golden brown.

Eat What You Love: Paleo Snickerdoodles

What do you do when you're invited to a cookie exchange, and your significant other only eats Paleo?  Well, apparently you cave in and make him a batch of his favorite cookies, Paleo-style.  I'll be honest: I was a little wary of these cookies.  I don't think it's a really cookie unless it has flour and sugar, and these definitely fail that sniff test.  However.  These are actually pretty delicious.  And that's coming from someone who loves herself some sugar.

Note: I used 4 tablespoons (½ stick) unsalted butter instead of the palm shortening.

Paleo Snickerdoodles
From Eat What You Love by Danielle Walker

4½ tablespoons maple sugar
5 teaspoons ground cinnamon
1¼ cups cashew flour
3 tablespoons coconut flour
2 tablespoons arrowroot powder
¾ teaspoon cream of tartar
½ teaspoon baking soda
⅛ teaspoon sea salt
¼ cup pure maple syrup
¼ cup palm shortening
1 teaspoon pure vanilla extract

In a small bowl, combine 1½ tablespoons of the maple sugar and 3 teaspoons of the cinnamon and set aside.

In a food processor, combine the remaining 3 tablespoons maple sugar, the cashew flour, coconut flour, arrowroot, the remaining 2 teaspoons cinnamon, the cream of tartar, baking soda, and salt and pulse 5 times.  Add the maple syrup, palm shortening, and vanilla and process for 15 seconds, until combined.  Transfer the processor bowl to the fridge and chill the dough for 1 hour.

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Using a tablespoon, scoop out the dough and roll it into balls, then roll the balls in the cinnamon sugar to coat.  Place on the prepared baking sheets, spacing them evenly to allow for spreading.

Bake one sheet at a time for 10 to 12 minutes, rotating the sheet halfway through baking, until the cookies are golden brown around the edges.  Cool the cookies on the sheets for 10 minutes, then transfer them to a wire rack to cool completely.

Store the cooled cookies in an airtight container in the refrigerator for 2 weeks, or in the freezer for 6 months.

Makes 24 cookies

Buttery Ranch Party Mix

With party season coming up, I figured I should look into something a little snacky that I can offer any guests.  And let's be honest - it wouldn't hurt to have something delicious at my desk at work while I power through my last week before break.  I've always liked Chex mix, but I wanted to try something a little different.  I kept seeing ranch-flavored mixes on Pinterest, so I decided to go for it.  The herbs and seasonings give this mix a delicious flavor, but it will be difficult to eat just one handful.

Note: I used Snyder's Butter Snaps pretzels and white cheddar Cheez-Its, but absolutely use what you like best.

Buttery Ranch Party Mix

3 cups mini pretzels
2 cups oyster crackers
2 cups Cheez-Its
1 (1-ounce) envelope Hidden Valley ranch seasoning mix
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried parsley flakes
½ teaspoon dried dill
⅛ teaspoon cayenne pepper
4 tablespoons (½ stick) unsalted butter, melted

Preheat oven to 300°F.

Add pretzels, oyster crackers, and Cheez-Its to a gallon Ziploc.  Combine ranch seasoning, garlic powder, onion powder, parsley, dill, and cayenne pepper, and sprinkle in the ziploc bag with the pretzel mixture.  Seal and shake to coat.  Open the bag, pour butter over the top, seal bag, and again shake to distribute evenly.  Pour the mixture out onto a half sheet pan and bake for 30 minutes, tossing halfway through to keep pieces from sticking together.

Pioneer Woman: Nantucket Cranberry Pie

I'm ashamed to admit that there were some fresh cranberries left over from the Thanksgiving production.  I got busy with other items, and I just didn't make it to that fresh cranberry sauce.  But that doesn't mean I want those delicious tart cranberries to go to waste.  I had long been eyeing this recipe, as it closely resembles as delicious pie at a local shop, so I had to try it.  And I'm glad I did.  This may be one of the best things I've ever made with fresh cranberries.  I highly recommend it hot with vanilla ice cream.

Nantucket Cranberry Pie
From Pioneer Woman blog

½ cup (1 stick) unsalted butter, melted, plus additional to grease pan
2 heaping cups fresh cranberries
¾ cup pecans, chopped
1⅔ cups granulated sugar, divided use
1 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon pure almond extract
¼ teaspoon sea salt
1 tablespoon demerara sugar, for sprinkling

Preheat oven to 350°F.  Generously butter a 9-inch round cake pan.  Add cranberries to the bottom of the greased pan. Sprinkle on chopped pecans, then sprinkle on ⅔ cup of the sugar.

In a mixing bowl, combine flour, remaining 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.  Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary. Sprinkle with demerara sugar.

Bake for 45 to 50 minutes.  Cut into wedges and serve hot with ice cream or freshly whipped cream.

Makes 10 to 12 servings

Saveur: Piccata di Vitello al Limone (Veal Piccata)

I'm not a huge pasta lover, so whenever I start feeling like something Italian to eat, I look towards more of the meat dish end of the spectrum.  Normally I'm up for whatever chicken cutlet they have on the menu, but sometimes I'm just in the mood for something a little fancier.  And nothing is quite as tender and delicious as veal.  I found some good scaloppini at the grocery store, so I decided to do it up right in a classic veal piccata.  Serve with pasta, if you must.

Piccata di Vitello al Limone (Veal Piccata)
From Saveur: The New Classics Cookbook

Twelve 2- to 3-ounce veal top round cutlets (or chicken breast or turkey cutlets), pounded until ¼-inch thick
Kosher salt and freshly ground black pepper
½ cup all-purpose flour
4 tablespoons (2 ounces) unsalted butter, plus more as needed
2 tablespoons olive oil, plus more as needed
½ cup dry white wine
1¼ cups homemade chicken stock or canned chicken broth
1 lemon, preferably organic, thinly sliced and seeded
1 tablespoon fresh lemon juice
¼ cup capers, drained
2 tablespoons chopped flat-leaf parsley leaves

Season the veal on both sides with the salt and pepper and dredge in the flour, shaking off any excess. Place the cutlets on a plate.

Heat 2 tablespoons butter and the oil in a 12-inch skillet over medium-high heat. Working in batches, add the veal cutlets to the skillet, being careful not to crowd the skillet. Cook, turning once, until golden brown, about 3 minutes total. (If using chicken or turkey, cook until no trace of pink remains, about 3 minutes per side.) Transfer to a serving platter or a baking sheet and loosely cover while you repeat with the remaining veal. If necessary, add more butter and oil to the skillet.

Carefully add the wine to the skillet and cook, still over medium-high heat and scraping the bottom of the skillet, until reduced by half, about 3 minutes. Add the stock and lemon slices and bring to a boil. Cook until reduced by half, about 8 minutes. Add the remaining 2 tablespoons butter, lemon juice, capers, and parsley and season with salt and pepper. Turn off the heat and tilt the pan to swirl the butter until it’s incorporated into the sauce.

Using tongs, place the cutlets back in the skillet, turn to coat them with the sauce, and let them warm through before transferring the cutlets to plates or a platter. Pour the remaining sauce over the cutlets and serve immediately.

Makes 6 servings