Zojirushi: Butter Mochi

I've had a Zojirushi Home Bakery Mini Breadmaker for almost a decade now.  And I pull it out now and then to make a delicious loaf of bread.  But I've never used the other settings, one of which is CAKE.  Yes, I know, how is this possible?  Well, I guess I was just waiting for the right cake to make.  I'm still not sure what internet black hole I had fallen down when I found this recipe, but butter mochi cake is a dessert beloved by Hawaiians.  And now I know why.  Soft and chewy, but with a great buttery flavor and topped with coconut?  Winner.  I just hope you have a Zojirushi breadmaker to bake it in.

Butter Mochi
From Zojirushi

1 large egg
¾ cup whole milk
2 tablespoons unsalted butter, melted
⅔ cup granulated sugar
¾ cup sweet rice flour (Mochiko)
½ teaspoon baking powder
½ teaspoon pure vanilla extract
½ cup sweetened flaked coconut, divided use

Make sure the kneading blade is properly attached, and add the ingredients to baking pan in the order listed, except for the coconut.

Place the baking pan into the Home Bakery Mini Breadmaker, close the lid, and plug the cord into the outlet. Select the CAKE course and press START. When the add beeps sound, press START again to resume kneading.  When mixing (kneading cycle) completes (three minutes later), open the lid and carefully scrape off any flour that may be left on the side of the pan with a rubber spatula. Sprinkle half of the coconut on top of the batter, close the lid and resume baking.

When 1:00 shows in the display, add the remaining coconut on top of the batter.  When baking completes, allow to cool, remove from the pan and cut into squares to serve.

Genius Kitchen: Creamed Leeks

My mom had initially bought a threesome of leeks for a sauce she wanted to make, but when that didn't happen, she was at a loss for what to do with them.  I volunteered to take them over and see what I could make.  Potato leek soup?  Nah.  Leek tart?  Nah.  I wanted something that really let the leeks shine, so I decided on this treatment, where just a little cream and stock provide the leeks with a luscious sauce to star in.

Creamed Leeks
Adapted from Genius Kitchen

3 large leeks, white and light green parts only
2 tablespoons unsalted butter
1 cup chicken broth
1 cup heavy cream
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Pinch cayenne pepper
¼ teaspoon lemon juice

Slice leeks in half lengthwise and watch thoroughly between layers to remove grit.  Slice leeks crosswise into ¼-inch half-moons.  Sauté leeks in butter over medium-high heat until wilted.  Add chicken broth and simmer until reduced by half.  Add cream, salt, and pepper, and reduce until thick and perfect.  Add cayenne pepper and lemon juice and serve.

Makes 4 servings

Good Housekeeping: Peppercorn Beef Tenderloin

For Christmas dinner, my parents managed to procure a beautiful 4½-pound beef tenderloin.  Only problem?  What to do with it.  When you spend $100+ on a piece of meat, you want it to turn out.  Well, not just turn out.  You want it to be the best darn piece of steak you've put in your mouth lately.  Luckily we had a foolproof recipe for cooking the tenderloin perfectly and a killer rub for the outside.  And as you can see from the picture, all was right with the world.

Peppercorn Beef Tenderloin

1 (4- to 5-pound) beef tenderloin, trimmed and tied with butcher's twine, at room temperature
Peppercorn Spice Rub (below)

With paper towels, pat tenderloin dry.  Place on a rack in a roasting pan and rub with Peppercorn Spice Rub.

Preheat oven to 500°F.  Cook tenderloin for 7 minutes per pound, then turn oven off and leave the roast in the oven, with the door closed for the remaining time to one hour total.  (Example: a 4-pound roast will cook at 500°F for 28 minutes, then remain in closed, turned-off oven for an additional 32 minutes.)  Remove from the oven and let rest, covered with foil, for 10 minutes before slicing and serving.  The roast should have medium well sections near the ends, with medium rare towards the middle, for a perfect selection of cuts.

Peppercorn Spice Rub
From Good Housekeeping magazine, November 2018

2 tablespoons pink peppercorns
1 tablespoon green peppercorns
1 tablespoon black peppercorns
3 sprigs fresh rosemary
2 teaspoons honey
1 teaspoon kosher salt

Using a meat mallet or bottom of a heavy pan, coarsely crush the peppercorns; transfer to a small bowl.  Strip leaves from rosemary, finely chop and add to the same bowl along with honey and salt; mix to combine.

Christina's Cucina: Mocha Yule Log

This year when my mom asked what kind of cake we were having for Christmas dinner dessert, I volunteered without really thinking through my decision.  I mean, Christmas dessert is a big deal.  You can't just bring any old cake.  So I decided to just go all out and make a fabulous yule log cake.  Despite appearances, the cake and filling are actually surprisingly light, and the mocha filling is just perfect with the rich chocolate sponge and frosting.  Plus, it rolled perfectly, making for a very relieved baker.  Merry Christmas, all!

Mocha Yule Log
From Christina's Cucina blog and Hershey's

Cake:
6 large egg whites, at room temperature
¾ cup granulated sugar, divided use
6 large egg yolks
⅓ cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
Pinch of salt
Confectioner’s sugar, for rolling cake

Filling:
1½ cups heavy cream
½ cup confectioner’s sugar
¼ cup unsweetened cocoa powder
2 teaspoons instant espresso powder

Frosting:
6 tablespoons unsalted butter, softened
2 teaspoons pure vanilla extract
2⅔ cups confectioner's sugar
4 to 6 tablespoons milk
½ cup unsweetened cocoa powder

Mint sprigs and fresh cranberries, for decorating

Prepare 15x10x1-inch jelly (Swiss) roll pan by buttering the pan, lining with parchment paper, and then lightly buttering the paper. Preheat oven to 375ºF.

In large bowl, beat egg whites at high speed until soft peaks form when beaters are slowly lifted. Add ¼ cup sugar, two tablespoons at a time, beating until stiff peaks form.  Set aside.

Using the same beaters, beat yolks at high speed, adding remaining ½ cup sugar, two tablespoons at a time, until very thick (about 4 minutes.  At low speed, beat in cocoa, vanilla and salt until smooth.  With a spatula, gently fold cocoa mixture into egg whites just until blended (until there are no egg whites visible). Spread evenly into pan.

Bake for 15 minutes, or until surface springs back when gently pressed.  Place a clean linen kitchen towel on workspace and sprinkle with confectioner's sugar. Turn cake out onto sugared towel and carefully peel off paper. Roll up cake, starting with the short end.  Continue rolling until the end, and then place seam side down onto cooling rack. Allow to cool completely.

Place all filling ingredients in a bowl and beat until thick; then chill.

To assemble, unroll the cake and cover with filling to 1" from the edge.  Re-roll without the cloth, and place seam side down onto serving plate.  Cut a piece off the end of the log, at a 45 degree angle.

To prepare frosting, mix together the butter, vanilla, sugar, and 2 tablespoons of milk until smooth. Add cocoa powder and enough milk to make the frosting spreadable.

Spread a little frosting on an end of the piece and attach it to the log to make it look like a log with a cut branch on it.  Frost the entire log, and make the frosting look like wood by making rough streaks with a fork.  Decorate with mint sprigs and cranberries.

Better Homes & Gardens New Cookbook: Porcupine Meatballs

For Christmas Eve, my family typically has a spread of appetizers, so there's little bits of lots of interesting things to eat.  I knew that I wanted to bring some sort of meatball dish, but I didn't want the usual suspects.  Then I happened to see a reference on Pinterest to this recipe from my mom's old cookbook, and I knew I had a winner.  The rice takes the place of the breadcrumbs in the recipe, and the tomato soup forms a delicious sauce for the meatballs.  Just add toothpicks.

Porcupine Meatballs
From the 1974 edition of the Better Homes and Gardens New Cookbook

1 pound ground beef
¼ cup uncooked long-grain rice
1 large egg, slightly beaten
1 tablespoon snipped parsley
2 tablespoons finely chopped onion
½ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
1 (10¾-ounce) can condensed tomato soup, divided use
½ cup water
1 teaspoon Worcestershire sauce

Combine meat, rice, egg, parsley, onion, salt, pepper, and ¼ cup condensed tomato soup.  Mix thoroughly; shape in about 20 small balls and place in skillet.  Mix remaining soup, water, and Worcestershire sauce; pour over meatballs.  Bring to boil; reduce heat; cover and simmer 35 to 40 minutes, stirring often.

Makes 4 to 5 servings

D Magazine: Central Market's Love Dip

Every time I walk through Central Market, I look longingly at this dip.  And I have to remind myself that I need to eat something normal for dinner, and not this dip by the spoonful.  There's just something addictive about this dip, but I wanted to see if I could make it on my own instead of relying on the dip buffet at the store.  Luckily, D Magazine had some hints for me.  This dip is delicious with corn or potato chips.  Or just eaten off a spoon.

Central Market's Love Dip
Adapted from D Magazine

2 (8-ounce) packages cream cheese
1 cup canned whole tomatoes, seeded and chopped
1 tablespoon fresh garlic, minced
1 teaspoon tomato paste
1 teaspoon onion powder
⅛ teaspoon cayenne pepper
¼ teaspoon white pepper
½ teaspoon sea salt
1 teaspoon fresh tarragon, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon fresh lemon juice

Add cream cheese, chopped tomatoes, garlic, tomato paste, and lemon juice to a food processor and process until smooth and creamy. Remove from processor. Fold in remaining ingredients and mix well.

Makes 6 to 8 servings

King Arthur Flour: Speculaas Spiced Springerle

This year when I was flipping through the King Arthur Flour catalog, I noticed a whole section on springerle molds.  I had seen these pressed cookies before, but since it seemed that the molds had to be handed down from one generation to the next (and I was too lazy to peruse eBay), I figured they were something other people made.  Well, one snowflake mold later, I have my own batch of delicious spiced cookies.  My niece gave her approval by licking one from top to bottom, so I guess they turned out.

Speculaas Spiced Springerle
From King Arthur Flour

1½ cups all-purpose flour
½ cup toasted almond flour, or almond flour
¼ teaspoon baking soda
½ cup (1 stick) unsalted butter, at room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
3½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

⅛ teaspoon ground ginger

⅛ teaspoon ground white pepper

⅛ teaspoon aniseed powder

⅛ teaspoon ground cardamom
½ teaspoon sea salt
1 large egg

In a small bowl, combine the flours and baking soda. Set aside.

In a large mixing bowl, mix together the butter, sugar, vanilla, spice, and salt. Add the egg and mix until well blended. Stir in the flour mixture.  Form the dough into two disks, wrap in plastic, and refrigerate for 2 hours or more.

Lightly grease (or line with parchment) two baking sheets.  Working with one disk at a time, roll the dough ⅛-inch to ¼-inch thick.  Brush a light coating of flour onto the dough and your springerle mold. Press the mold firmly into the dough, then remove and cut around the design with a knife or pastry wheel.  Transfer the cookies to the prepared baking sheets and freeze for at least 30 minutes; this helps the cookies retain their shape while baking.

Fifteen minutes before baking the cookies, preheat the oven to 300°F.  Bake the cookies for 25 to 30 minutes, until they're light gold around the edges. Remove them from the oven, and cool them right on the pan.

Makes 2 to 4 dozen cookies, depending on size of mold

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