Tag Archives: Dessert

Weekend Baking: Orange Mousse fit for Royalty

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Well, it’s not baked, actually. But, it is fit for Royalty, which makes it a natural dessert for the weekend of a Royal wedding.

I’ve paid little attention to all the hoopla surrounding the big wedding celebration taking place across the ocean today. All the publicity it’s been getting did bring to mind a cookbook on my shelf that I hadn’t looked at in quite some time.

Many years ago, my mother-in-law’s niece made a trip to England. She brought two gifts back for my mother-in-law — a Bone China tea cup and saucer and a cookbook. I was the lucky daughter-in-law who got both of her English treasures after she died.

I pulled “Cook in Your Castle” off the shelf this week. After paging through the section on desserts, I finally decided on 10 Downing Street Frozen Orange Mousse, a recipe from Margaret Thatcher, who was Prime Minister at the time the book of recipes was compiled.

There were a couple of things about the recipe that worried me a bit. First, I noticed it called for gelatin. I don’t use gelatin very often. The recipe didn’t explain how to dissolve it before adding it to the mixing bowl.

I wound up putting 2 tablespoons of cool water into a custard cup. I sprinkled the packet of gelatin over the water and mixed it with a fork. The gelatin immediately absorbed the water and became an ugly, clumpy mass. I left it sit for 5 minutes and, in the meantime, heated some water in a small saucepan on the stove. Just before the water came to a boil, I removed the saucepan from the heat and set the custard cup holding the clumpy gelatin in the water that came halfway up the sides of the bowl. As I stirred the gelatin mixture, it began to dissolve and become liquid. Smooth and lump-less liquid. The mousse turned out perfectly light and lovely. I’m not convinced, though, that the gelatin is necessary. I remember Chef Christopher Rounds (the Key West king of coconut cream from my previous post) told me he uses gelatin in his coconut cream pie to hold it all together. I’m guessing that if this orange mousse is going to be kept in the refrigerator for a day or two, the gelatin will keep it looking light and fluffy.

Then, there is the issue of using uncooked yolks and whites of eggs. Salmonella is a concern.

Cooking eggs destroys the Salmonella; however, they must be cooked to a temperature of at least 160°F (71°C). Sunny-side up and over-easy eggs often do not reach this temperature. For recipes that contain raw eggs such as Caesar salads, mousse, or homemade ice cream, it is best to use pasteurized eggs that have been heated to a high enough temperature to ensure that the Salmonella has been destroyed. These days, pasteurized eggs  are available in most grocery stores.

Although this fluffy dessert is called Frozen Orange Mousse, the recipe directs the cook to refrigerate the mixture. I did both. Frozen, the mousse melts in the mouth like rich, creamy frozen custard, leaving that all-too-familiar-to-me coating of fat in my mouth.

Chilled, the orange mousse is as light and puffy as a big white cloud.

It’s a nice little breakfast treat, too, with a cup of English tea, of course.

I’ve rewritten the recipe with ounces turned into cups and directions for dissolving the gelatin.

You’ll discover there’s always room for mousse!

Cheerio!

Margaret Thatcher’s 10 Downing Street Orange Mousse

  • 3 large pasteurized eggs
  • 1/2 cup castor (superfine) sugar
  • 4 tablespoons frozen orange juice concentrate, thawed
  • 1 envelope unflavored gelatin
  • 1 cup heavy whipping cream
  • Fresh mint leaves, orange pieces and shredded orange peel for garnish

Separate eggs. Eggs are easiest to separate when they are cold. In a large mixing bowl, use an electric mixer to beat yolks, orange juice concentrate and superfine sugar until very light and pale.

Put 2 tablespoons cold water in a glass custard cup or small bowl. Sprinkle gelatin over the water and mix with a fork. Allow to sit for 5 minutes. In the meantime, heat water in a small saucepan, using just enough water to come halfway up the sides of the custard cup when it is set into the pan. Just before the water comes to a boil, remove the pan from the heat. Set custard cup in the hot water. Stir gelatin with a fork until it dissolves and the mixture becomes smooth liquid.

In another bowl, whip cream. Add whipped cream to yolk mixture in large mixing bowl. Beat on low speed to incorporate. Pour in the warm gelatin and blend.

In another bowl, beat egg whites until stiff. Gradually add whites to mixing bowl, gently folding them into the creamy mixture.

Spoon orange mousse into one serving bowl or several small dessert cups. (I filled 6 of the dessert cups as shown in the photo plus one custard cup that I froze.)

 

Weekend Baking: Bittersweet Brownies with Orange Creme Frosting

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I wasn’t planning to use creamy, sweet and tart Orange Creme to frost brownies. With a small bowl of the creme remaining after a couple of practice runs making Cherries Jubilee to prepare for the dinner to raise funds for Headwaters Science Center in Bemidji, I knew I couldn’t just toss it away.

I debated about how to use the orange creme. I thought about making some almond-flavored shortbread cookies, piping a star of orange creme on top of each one. But, I just finished the last of the Orange Shortbread Bites that I posted recently and was ready for something new. And, something that wouldn’t take a lot of time to prepare.

Finally, the idea of brownies came to mind. Chocolate and orange partner well. I dug out one of my favorite brownie recipes. It’s a recipe that fills a square baking dish with chewy, dense brownies covered with a thin, crunchy crust. They are quite delicious eaten as is, completely unadorned. But, this time, I added a bit of grated orange zest to the batter, adding its bright flavor to the bittersweet brownies.  A slather of orange creme over the top of the decadent chocolate squares puts them right over the top.

Someone I know ate the orange creme with a spoon and a Bittersweet Brownie on the side. I won’t say who.

I will say these brownies are a perfect weekend treat.

Bittersweet Brownies with Orange Creme Frosting

  • Melted butter for greasing
  • 4 oz good-quality bittersweet chocolate, finely chopped
  • ½ cup (1 stick) butter, cubed
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla
  • â…” cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Orange Creme Frosting:

  • 1 (8-ounce) package cream cheese
  • 1/4 cup heavy whipping cream
  • 1/2 cup sifted powdered sugar
  • 1/2 teaspoon vanilla extract
  • Grated zest of 2 oranges

Line a 9-inch square glass baking dish with parchment, using a large enough piece so that there is a couple of inches of overhang on all sides. Brush the bottom and sides of the parchment paper lined dish with melted butter. Set aside.

Preheat oven to 350 degrees.

In a small, heavy saucepan, melt butter and chocolate over low heat. Stir the mixture until melted and smooth. Remove from heat and allow to cool while preparing remaining ingredients.

Sift flour, baking powder and salt together and set aside. Beat eggs and sugar together with electric mixer. Add vanilla and orange zest and blend. Pour in cooled butter and chocolate mixture. Beat together. Stir in sifted dry ingredients until all flour disappears.

Pour batter into prepared parchment-lined baking dish. Bake in preheated oven for about 30 minutes. When ready to be removed from oven, sides of brownies will have pulled away from the sides and top will be covered by a thin, shiny crust. Watch closely. Over-baking will produce dry brownies. Remove from oven. Allow brownies to cool completely in baking dish. When brownies are completely cool, grab sides of parchment paper and pull out of dish. Frost brownies with Orange Creme Frosting. Cut brownies into 8 or 16 pieces, depending on how large you want them to be.

To make Orange Creme Frosting, beat cream cheese until smooth. Add whipping cream, powdered sugar, vanilla and orange zest and beat until fluffy.

Dessert on fire

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I must begin by telling you that I’ve always had a fear of fire. I can’t pinpoint any specific occurrence that may have caused this fright. I remember my dad taking me out to the metal barrel in the corner of the backyard, encouraging me to light the match that would ignite the trash inside. No matter how many times he showed me how easy it was to strike the match quickly against the black strip on the matchbook, I just couldn’t get myself to do it. I think I might have been 15 years old by the time I finally had the courage to finally light a match. Really.

Although I nonchalantly cook on several flaming gas burners at one time, light the gas grill on the deck during grilling season and carry around a portable gas burner to use for cooking demonstrations, no one sees me hold my breath each time I start the fires. Fire still scares me.

So, last year when I was asked to come up with a flaming dessert to make at a dinner that would raise funds for the Headwaters Science Center in Bemidji, I reluctantly agreed. That year I flamed several pans of Bananas Foster at the dinner. Guests watched as I carefully tilted the pan toward the flame on the gas burner, the vapors from the alcohol in the pan bursting into flames. I managed to get through the experience, but my hands were sweating and my stomach was in knots.

Last Saturday night was the 2011 elevated epicurean experience that would once again raise funds for the Science Center. And, once again I was making a flaming dessert. This year it was Cherries Jubilee served with Early Harvest Wild Rice Crepes and Sweet Orange Creme. I was a nervous wreck as I thought about lighting brandy in a small glass beaker (very scientific looking) and quickly pouring the flaming brandy into the pan of hot cherries that would then become a pan of fire.

Chef Michael Holleman, of Indian Harvest, helped me with a pre-dessert rehearsal of the flaming. A fire extinguisher was nearby. I felt a little more comfortable after that first trial run that flamed without a hitch.

Holleman mixed up the crepe batter the night before the event, using Indian Harvest Grade C Wild Rice, young rice that is harvested early with a mild flavor. He and my favorite crepe-maker (my husband) demonstrated their quick turn of the wrist as they turned out one thin crepe after another. I was busy making cherries flame. The beaker method didn’t seem to work very well. I wound up pouring the brandy right into the pan of hot cherries and my friend, John, who was garnishing each plate with reduced cherry syrup and orange creme, lit the pan for me. I’m such a little wimp.

Another flaming dessert event was pulled off without a hitch and I’m breathing much easier. Flaming desserts do add drama to an evening. And, they usually are quite delicious.

Cherries Jubilee is a recipe you may want to try sometime. Serve it with crepes you make yourself or buy some at the grocery store. If you’d like to try the Indian Harvest Young Wild Rice Crepes, click here for the recipe. The recipe makes 34 crepes, but you will find that it is an easy recipe to reduce. Cherries Jubliee are also very decadent spooned over a creamy, good-quality ice cream.

Orange Creme is made with cream cheese and whipping cream. Need I say more?

If you’re fine with fire, you’ll love serving Cherries Jubilee to dinner guests. If you’re like me, just make the cherry mixture and have someone else light it up. You’ll still love serving it to guests.

Now, I’m just trying to come up with some other ways to use this Orange Creme. It’s way too luscious to save only for Cherries Jubilee. Do you have any ideas? Oh, and while you are thinking, how about some ideas for another flaming dessert, just in case I’m at the pan again next year for the Science Center.

Crepes with Cherries Jubilee and Orange Creme

  • 1 (15- or 16-ounce) can dark sweet cherries
  • 1/2 cup red currant jelly
  • 1 tablespoon orange marmalade
  • 1/4 cup brandy
  • 1 (8-ounce) package cream cheese
  • 1/4 cup heavy whipping cream
  • 1/2 cup sifted powdered sugar
  • 1/2 teaspoon vanilla extract
  • Grated zest of 2 oranges
  • Crepes, homemade or purchased

Drain the cherries, reserving the juice. Pour the juice into a small saucepan and simmer until the juice reduces by at least half and becomes the consistency of syrup. Set aside to cool. This can be done a day or two before serving. Refrigerate until needed.

Make the orange creme by beating the cream cheese with an electric mixer until creamy. Add whipping cream and vanilla extract and continue beating until mixture is fluffy. Add powdered sugar and blend into the cream mixture. Add orange zest and beat on low speed to incorporate. This can be made a day or two before serving. Refrigerate until needed.

When ready to serve dessert, heat currant jelly and marmalade in a 10-inch skillet and stir until melted and smooth. Add drained cherries and heat through. Pour brandy into pan. As soon as it is heated (don’t let it boil) carefully light the pan of cherries with a wand-style butane lighter, the kind I use for lighting the gas grill. Shake the pan a bit as the cherries flame. When the flames die, spoon cherries over crepes on each dessert plate. Drizzle with some of the reduced syrup. Spoon Orange Creme or pipe it with a pastry bag onto the dessert plate.

Good Friends, Damp Fire and So Much S’More

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I love getting little surprises in my mailbox. A couple of weeks ago I opened a small padded envelope and pulled out a tiny book, “So Much S’More To Do,” by Becky Rasmussen. A sticky note attached to the cover of the book informed that August 10th was National S’more Day.

I quickly flipped through the book that includes over 50 variations of the classic graham cracker, chocolate bar and marshmallow s’mores, the whole time wondering to myself, “Why didn’t I think of that?” But, I didn’t think up all those creative s’more combinations that Rasmussen must have had fun creating and even more fun taste-testing.

There were so many s’mores I wanted to try. I decided the easiest way to sample several of the s’more recipes would be to have a bunch of friends over to celebrate National S’more Day. I wondered if Rasmussen, who was born and raised in Minnesota, had independently declared this day of campfire dessert celebration. Who doesn’t love a campfire? How could anyone pass up an opportunity to get wild with s’mores? This was reason for a party in my book, national s’more day or not. We’d make it a celebration.

On the evening of August 10th, I built a perfect campfire, using easy-to-follow instructions from “So Much S’More to Do.” Each of my guests had been assigned an ingredient to bring that would go into s’mores.

My husband lit the fire before the s’more-hungry group arrived so it would be at the perfect stage for roasting marshmallows. I had written recipes on cardboard to help everyone build s’more concoctions from the book: Butter Brickle S’mores, After Dinner Mint S’mores, Banana Cream Pie S’mores, Banana Split S’mores, Red, White and Blueberry S’mores.

I had also set out one of my family’s favorite s’more ingredients: peanut butter cups. I picked up a package of fudge-striped cookies, too, on the recommendation from a friend who told me her family uses them for s’mores, eliminating the need for chocolate bars.

Just as the first guests arrived, the rain came. Not just a few little spitter-spatter drops. This was a downpour. Torrential. Enough to reduce my beautiful campfire to just a smolder. That didn’t stop a group of s’more-hungry women from having a good time. Why not use the flames on my gas range?

Some marshmallows began to flame, just like over the campfire. And, not one drip of melted marshmallow on the stove!

The s’mores were enough to make grown women yip, yap and laugh with happiness.

Of the ones we tried, Butter Brickle s’mores with graham crackers, vanilla frosting, toasted marshmallow and chunks of chocolate-covered toffee bars was voted the favorite that night.

We may have a follow-up book in the works. S’more creations were developed that evening that were big hits.

How about 1/2 of a graham cracker spread with vanilla frosting, topped with a peanut butter cup, a toasted marshmallow, chopped peanuts and banana slices with the other 1/2 of the graham cracker sandwiching it all together? Oh, man!

Or, maybe you would prefer 1/2 of a graham cracker spread with homemade strawberry jam, topped with a toasted marshmallow and fresh blueberries, a squirt of whipped cream and finally the other 1/2 of the graham cracker?

The s’more pictured in the head photo was made with one of those huge strawberry-flavored marshmallows that appeared in the stores this summer. We cut them in half before toasting.

See what I mean? These women are ready to write s’more campfire dessert cookbooks! There’s still so much s’more developing, testing and tasting to do!

Team S’More had happy tummies and smiling faces as they headed for home that night. And, I was able to taste many of the recipes in Rasmussen’s book. I think it would be a fun gift to put together a s’more gift basket that held “So Much S’More To Do,” maybe some campfire-roasting forks and ingredients to make a couple of the creative combinations in Rasmussen’s book.

A s’more party is great fun for adults. As we mixed and matched ingredients that night to create ooey, gooey, yummy treats, we thought how much fun children would have doing the same thing. It would make a great birthday party around the campfire for those old enough to respect the flames. Teens would have a grand time.

This is the recipe from “So Much S’More To Do,” by Becky Rasmussen that was voted the favorite at our S’More Celebration:

Butter Brickle S’mores

  • Marshmallows
  • Graham Crackers
  • Chocolate-Covered Toffee Bars
  • Vanilla Frosting

In a large, resealable plastic bag, crush toffee bars into large pieces with a rolling pin.

Frost half of a graham cracker with vanilla frosting. Sprinkle toffee pieces onto the frosted graham cracker. Toast marshmallow to the desired level. Place marshmallow on top of toffee bar pieces. Sandwich the marshmallow and toffee bar pieces together with another half of graham cracker.

Shamefully Rich Chambord Brownies

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When my friend, Ann, discovered I was making raspberry brownies, she quickly sent me a recipe for one of her favorite raspberry-spiked brownies. They have a layer of creamy raspberry-flavored butter frosting sandwiched between moist chocolate brownies and a rich, fudge-like topping.

These brownies have an interesting history.

According to Ann, this recipe originally came from R. Marie Jones, a sister to John Carlson, both originally from Fargo.  John is no longer living, but the ice coliseum in north Fargo is named after him.  Marie, who was very instrumental in Trollwood and the presence of Altrusa’s concession stand there, passed away in July of 2006.

Apparently, many years ago the sweet and lovely Marie brought the Chambord brownies as a treat to a needlepoint class Ann was teaching. Since that sinfully delicious introduction, Chambord brownies have become a favorite of Ann and her husband, Pat.

Ann describes these brownies as “a melt-in-your-mouth indulgence.” She’s absolutely right!

The brownies are moist and not too sweet. The creamy pink middle layer offers just a hint of raspberry, produced by a small amount of Chambord, a raspberry liqueur that is a little spendy. I find it very nice to sip on, though:) The chocolate topping is thick, rich and chocolaty.

Who could ask for anything more? Chambord brownies are shamefully rich and decadent. They are chocolate. They are to die for.

Thanks Ann. And, thank you, sweet Marie.

Chambord Brownies

Preheat oven to 350 degrees. Butter a 9- x 13-inch pan and set aside.

Layer one:

  • 1 cup sugar
  • 1/2 cup (1 stick) butter
  • 1/2 teaspoon salt
  • 4 eggs, beaten
  • 1 (16-ounce) can chocolate syrup or 1 1/2 cups
  • 1 cup flour

Cream butter and sugar until light. Add salt, eggs and chocolate syrup. Blend together well. Add flour and mix just until incorporated into the chocolate mixture. pour into greased 9″ x 13″ pan.  Bake at 350 degrees for 30 minutes.  Allow to cool in pan.

Layer two:

  • 2 cups sifted powdered sugar
  • 1/2 cup (1 stick) butter
  • 2 tablespoons Chambord liqueur (product of France)
  • Dash of red food coloring

Beat ingredients together with an electric mixer until smooth and creamy.  Spread over cooled brownies.

Layer three:

  • 2 cups semisweet chocolate chips
  • 3/4 cup (1 1/2 sticks) butter

In a small, heavy saucepan, melt chips and butter. Cool slightly.  Spoon over Chambord topping and spread evenly to cover.

When chocolate topping is firm, cut brownies into 1″ squares.

Tips from the cook

I put the chocolate-topped brownies in the refrigerator just until the chocolate was firm. After that, I stored the brownies tightly covered at room temperature.

I have a habit of lining the brownie-baking pan with foil, allowing the edges to come up over the sides of the pan. I butter the foil before pouring in the batter. This way, I can easily lift the cooled and frosted brownies from the pan before cutting. Producing pretty squares of dessert is so easy using this technique. No funny-looking first serving from the pan.

Chilled Berry Soup in Chocolate -cozy dessert for two

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The berries of summer will soon be a sweet, delicious memory that must hold me until next summer.

After making Raspberry Brownies the other day, I had about 1/2 cup of the luxurious, dark Chocolate Drizzle still remaining in the bowl. There was a cup of fresh raspberries in my refrigerator. I also had some organic strawberries I snatched up when I was in the co-op this morning. In my mind, I was putting together an easy but elegant dessert that I would serve when my husband returned home from a long-weekend golf outing.

I slowly reheated the chocolate. When it was smooth and just slightly warm, I spooned it into a couple of dessert dishes, turning them to coat the sides. The extra chocolate collected in the bottom of each dish.

Fresh strawberries filled the chocolate-coated dishes, sitting pretty in a bath of chilled raspberry puree. A soup, of sorts. A decadent, sexy soup.

If you just love raspberries, use them to fill the chocolate dessert dishes rather than strawberries. Raspberry liqueur is a bit on the expensive side. I did buy a bottle of Chambord, though. Only because my friend, Ann, sent me a recipe for Chambord Brownies that she claims are to die for. She’s had the recipe for years. I’ll be posting those brownies later this week. I can’t wait to try them.

I couldn’t help myself from eating one of the Chilled Berry Soup in Chocolate desserts after shooting the picture. So, tomorrow when my husband is home and we are ready for dessert in the evening, I will serve one dessert with two spoons. We’ll share. He’ll love it. I will, too.

Hurry and try this dessert while the fresh berries of summer are still available. Will you share one and eat one yourself? I recommend it.

Chilled Berry Soup in Chocolate

  • 2 tablespoons heavy whipping cream
  • 1 tablespoon butter
  • 1 cup semisweet chocolate morsels
  • 1 cup fresh raspberries
  • 2 tablespoons sugar (superfine sugar works well in this recipe)
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons raspberry liqueur, Chambord or Framboise
  • 1 teaspoon freshly squeezed lemon juice
  • 1 cup of quartered fresh strawberries
  • Whipped cream and fresh mint sprigs, for garnish

In a small heavy saucepan, heat whipping cream and 1 tablespoon butter until it just begins to bubble around the edges. Remove from heat and add chocolate morsels. Stir until chocolate melts and mixture is smooth.

Working quickly, spoon chocolate into 2 individual dessert dishes (or martini glasses). Turn the dishes to coat sides evenly with chocolate. Let remaining chocolate pool in the bottom of the dessert dishes. Place the dishes in the freezer until the chocolate is firm. Transfer to refrigerator and store until needed.

The raspberry can also be prepared ahead and refrigerated until needed. Process rapsberries, sugar, orange juice, raspberry liqueur and lemon juice in blender or mini food processor until smooth. Pour mixture through a fine-mesh strainer into a bowl, pressing against sides of strainer with back of a spoon. Discard seeds. Cover and chill the puree.

About 20 minutes before serving, remove chocolate dessert dishes from refrigerator. This will give the chocolate time to soften as it comes to room temperature. Pile the strawberries into the chocolate dessert dishes. Pour chilled raspberry puree over the berries, being generous. Garnish with whipped cream and mint sprigs. Serves 2.

  • Just a reminder that the recipe for the chocolate mixture makes enough to drizzle over Raspberry Brownies. If you are making it just for the Chilled Berry Soup, you may have more than you need. I’d just make more of these desserts.

When life hands you ripe bananas, make cheesecake

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Have you ever had bananas in your kitchen that were so black and shriveled, you almost threw them out? It’s happened to me so many times. Day after day I I tell myself I will make a batch of banana muffins. And finally, the day arrives when I actually pick up the deflated bunch of almost unrecognizable fruit and head for the door, with intentions of taking them out to the woods for animals to enjoy. But, I just can’t do it.

So, this week, I squeezed the mushy fruit from its shriveled, dark skin and stirred it into a rich mix of cream cheese, sugar and eggs to make cheesecake.

I must back up a little bit at this point. Years ago, in 2005 actually, I copied a recipe for Hot Buttered Rum Cheesecakes with Rum-Caramel Sauce from that year’s December issue of Bon Appetit magazine. I ordered a bunch of tiny (4 1/2-inch) springform pans, ready to make the cheesecakes and give them as gifts. It never happened that year, or any year since that time. But, I still have the recipe. I vaguely remembered the recipe instructions for reducing some dark rum to stir into the cake batter. With the experience of tasting warm, rum-spiked bananas foster still clear in my mind — I made several flaming pans full of the dessert for a recent fundraising event for the Headwaters Science Center in Bemidji — I wondered if I could match the flavors of that dessert in a cheesecake.

In the directions, the recipe’s creator, Julia Usher, who was then the former chef/owner of a pastry shop in St. Louis, instructed to reduce some dark rum. I used dark rum when I made bananas foster, so decided this would be good flavor to add to my cheesecake. I’d tinker with an old cheesecake recipe from my recipe box.

It didn’t take long at all to make a crust of vanilla wafers and chopped toasted nuts. Once the batter was blended and fragrant with rum, bananas and vanilla, I just poured it right into the unbaked crust and carefully slid the full pan into the oven.

After the cheesecake had chilled overnight, I served it with the same caramel sauce I make for my autumn apple cake, but this time spiked it with dark rum.

When life hands you ripe bananas, make this cheesecake. It’s decadent. It tastes like bananas foster in a pureed form. And, it’s so easy to make.

Someday I’ll make Julia Usher’s little Hot Buttered-Rum Cheesecakes. I still have the 4 1/2-inch springform pans. She’s a cookbook author now. And one of my Facebook friends. How small the world has become in the last 4 1/2 years.

There is one thing that doesn’t change, though. Bananas still ripen on my kitchen counter.

Bananas Foster Cheesecake with Sweet Nut Crust and Rum-Caramel Sauce

  • 1/2 cup dark rum
  • 1 cup raw whole almonds and macadamia nuts, toasted and divided
  • 1 cup vanilla wafer crumbs
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 5 tablespoons unsalted butter
  • 2 (8-ounce) packages cream cheese, room temperature
  • 1/2 cup sugar
  • 1 1/2 cups mashed ripe banana
  • 4 large eggs
  • 2 tablespoons whipping cream
  • 1 teaspoon pure vanilla extract

Position rack in middle of oven. Preheat oven to 350 degrees.

Bring rum to a boil in a small saucepan. Boil until liquid is reduced to 1/4 cup. Set aside to cool.

Chop 1/2 cup of the toasted nuts. Combine the chopped nuts with vanilla wafer crumbs, brown sugar, cinnamon and melted butter. Press mixture into a lightly buttered 9-inch springform pan. Set pan aside.

Using an electric mixer, beat cream cheese at low speed until creamy and smooth. Gradually add 1/2 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Add bananas and blend. Beat in whipping cream, vanilla and reduced rum. Blend well.

Pour batter into prepared crust. Bake in preheated 350-degree oven for about 50 minutes. Top will appear slightly puffed. The cheesecake will be golden and set along the edges but will still move slightly in the middle when gently shaken. Carefully run a knife around edges of cake to loosen from pan. Cool completely in pan on wire rack. Cover and chill at least 8 hours.

Carefully remove sides of pan. Chop remaining 1/2 cup of toasted nuts. Serve each slice of Bananas Foster Cheesecake with Rum-Caramel Sauce and a sprinkling of nuts. Makes 12 servings.

Tip from the cook

  • Pecans would be a good choice for the crust as an alternative to almonds and macadamias.

Rum-Caramel Sauce

  • ½ cup unsalted butter
  • 1 cup packed light brown sugar
  • ½ teaspoon salt
  • 1 tablespoon dark rum
  • 1/2 cup half-and-half or whipping cream
  • 1 teaspoon pure vanilla extract

In a small saucepan, melt the butter with the brown sugar and salt over medium heat. Bring to a boil, whisking constantly. Remove from heat and whisk in the rum. When the mixture stops bubbling, add cream and vanilla. Whisk to blend. Set aside and keep warm.
To make ahead, let cool and store in an airtight container in the refrigerator for up to 3 days. Reheat in a glass bowl over barely simmering water.
 

Whisk It Wednesday: Never too many cooks

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Good Food, Good Fun

 

  • 5 brothers
  • 5 wives of the brothers
  • 5 hours at a lake cabin
  • Great food and good fun (too much to quantify)

 

My husband’s four brothers are scattered here and there across the country, but once each summer they make it a point to get together.

One brother volunteers to be the host, and along with his wife, they make a plan.

This year we all met at a lake cabin owned by one brother and his wife. This brother would make the grilled steaks that he is famous for. The wife would make a salad and twice-baked potatoes. The rest of us each recieved a food assignment.

I brought Rosy Radish Dip and fresh vegetables to snack on before the meal.

L made a wonderful fresh green salad with strawberries, oranges, green onions and caramelized almond slices. She offered two dressings that she had made — one was poppyseed dressing, the other, lemon grass vinaigrette. See that bottle with the white cap on the table? That’s the lemon grass dressing. It’s the one I chose. So light and fresh tasting, with just a hint of lemon. L got the recipe from a friend who got the recipe from a restaurant in Arizona. The restaurant recipe was enough to feed hundreds with a gallon of oil and 10 pounds of lemon grass. L has learned to blend the ingredients together (in much smaller amounts), tasting as she goes, until it tastes just right.

 

 Lemon Grass Vinaigrette

(inspired by a vinaigrette served at Tonto Verde in Arizona)

  • 2 1/2 pounds chopped lemon grass (My sister-in-law buys frozen chopped lemon grass at an Asian market)
  • 4 cups sugar
  • 1 cup unseasoned rice vinegar
  • 2 cups apple cider
  • 2 cups lemon juice
  • 4 cups canola oil

Blend extremely well. Let stand for 24 hours, then strain twice. Shake well before using.

Host brother, J, grilled steaks that had been marinating overnight in the refrigerator. He seared the meat, sealing in the juices and giving the meat some great grill marks. And then he did his magic, making sure each steak was cooked just the way each person had ordered.

Marinade for Steak

  • 1/2 cup oil
  • 1/2 cup soy sauce
  • 2 tablespoons lemon juice
  • Garlic powder or fresh garlic
  • 1/4 cup brown sugar

Blend ingredients together. Pour over tenderloins. Marinate in refrigerator overnight.

My steak was so tender, it melted in my mouth. The flavor was incredible. Twice-baked potatoes were the perfect accompaniment for the steaks. My sister-in-law, J, made a wonderful salad with peas, green beans and white corn kernels. I’m waiting for the recipe.

And, of course, no family meal is complete without dessert. My sister-in-law, S, was assigned to bring a dessert. She said she went to her recipe box and found a recipe that came from our mother-in-law, Mary. I’ve shared some of her delicious creations with you at other times. Mary was a great cook and was always willing to share her recipes.

With full tummies and tired from an afternoon of sunshine and lake air, we said our good-byes and all headed home. Until next summer. Then, we’ll do it again.

 Mary’s Raspberry Dessert

  • 2 (10 oz.) packages frozen raspberries in syrup
  • 1 cup water
  • ½ cup sugar
  • 2 teaspoons lemon juice
  • 4 tablespoons cornstarch
  • ¼ cup cold water
  • 50 large marshmallows
  • 1 cup milk
  • 2 cups heavy whipping cream
  • 1 ¾ cups graham cracker crumbs
  • ¼ cup melted butter
  • ¼ cup chopped nuts

 

Heat raspberries with water, sugar and lemon juice. Dissolve cornstarch in ¼ C cold water. Stir into raspberries and cook until thickened, then cool. Melt marshmallows in milk over boiling water, cool thoroughly – stir occasionally as it cools. Whip heavy cream and fold into marshmallows. Mix graham cracker crumbs, nuts and melted butter. Pat into 9 X 13 pan. Spread marshmallow cream mixture over crumbs. Spread raspberry mixture over top. Refrigerate until firm. Serve with whipped cream. Can be frozen.

 

Italian Peppered Strawberry Pavlova — Wow!

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My friend, Liz, who lives in Arizona, not only shared her pavlova recipe with me, she also gave me a recipe for Italian Peppered Strawberries. She serves the drunken berries spooned over vanilla ice cream in big goblets for an elegant dessert.

I fell in love with her pavlova that I made for my column this week. Its thin layer of crunch on the outside with soft chewiness on the inside is quite heavenly.

I decided to try making some smaller individual-sized pavlovas, spread them with mascarpone cream and top them with Liz’s Peppered Strawberries.

Oh, yes. Decadent. Delicious. Perfect way  to use some of the local fresh strawberries that are available now.

I was shooting this photo one morning before I’d eaten breakfast. It became my breakfast. Eat with caution if it’s your first meal of the day. The strawberries are soaked in sambuca (anise-flavored liqueur) and Grand Marnier.

Use a slotted spoon to topple the berries onto the pavlovas. Sip the reserved juice in pretty little shot glasses. What a desssert! What a breakfast!

Mini-Pavlovas with Mascarpone Cream and Italian Peppered Strawberries

  • 4 egg whites, room temperature
  • 1 cup superfine sugar
  • 1 tablespoon cornstarch, sifted
  • 1 teaspoon white vinegar
  • Mascarpone Cream (recipe below)
  • Italian Peppered Strawberries (recipe below)

Preheat oven to 250 degrees.
Place a sheet of parchment paper on a baking sheet with no sides. Draw 6 4-inch circles on the parchment, using a 28-ounce cans as your guide. Turn the paper over so the drawing is on the bottom. It will show through the parchment.
Place the egg whites in a large mixing bowl. If you are using a stand mixer, use the whisk attachment. Beat the egg whites at low speed until they are very foamy. With the mixer on high speed, gradually add superfine sugar, beating until the sugar is dissolved after each addition. Beat the mixture 5 to 10 minutes, until it is very shiny and thick. Fold in cornstarch and vinegar.
Spread meringue mixture into the marked circles on parchment paper. Use the back of a spoon to shape evenly, spreading meringue to the sides and leaving a slight depression in the middle, similar to a nest.
Bake the meringues in preheated 250-degree oven for 1 hour. They will be very crisp on the outside and pale in color. Turn off the oven. Leave pavlovas to cool in the oven with door slightly ajar. It will take at least 2 hours for the pavlovas to cool completely.
Use a wide metal spatula to carefully loosen the baked meringue shells from the parchment paper. Slide the meringues onto dessert plates.

Fill the meringues with Mascarpone Cream. Use slotted spoon to scoop Italian Peppered Strawberries over the Mascarpone Cream. Serve immediately. Makes 6 desserts.
 

Mascarpone Cream

  • 1 (8-ounce) container mascarpone cheese, softened
  • 1/2 cup heavy whipping cream (not whipped)
  • 1 tablespoon sour cream
  • 1 tablespoon powdered sugar

Place all ingredients in a deep mixing bowl. Beat with electric mixer until thick.

Italian Peppered Strawberries

  • 3 cups sliced fresh strawberries
  • 2/3 cup sugar (this is a good way to use up some of the superfine sugar you purchased for the pavlova)
  • 1/2 cup sambuca
  • 1/4 cup Grand Marnier
  • Whole black peppercorns, in a peppermill
  • 1/3 cup whipping cream

Place strawberries in large glass bowl. Sprinkle sugar over and toss to mix well. Pour liqueurs over and toss again to mix. Hold pepper grinder over berries and grind 12 complete turns. Pour whipping cream over and mix well. Spoon strawberries over each pavlova.

 

Planks on a grill with bananas

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Although the method of cooking food on a wooden plank has been used for ages, it was just 10 or 12 years ago when I first discovered it. One of my husband’s buddies brought the idea back with him from a fishing/camping trip he’d been on. He had watched fresh salmon being prepared on a cedar plank. They decided to try this technique on the grill in our backyard. It was a delicious success.

Since that time, we’ve occasionally used cedar planks as a tray for grilling meats on our grill. Just recently, though, I received a copy of "Napoleon’s Everyday Gourmet Plank Grilling," by Ted Reader. I’d never thought about preparing appetizers and sides on a plank, let alone dessert. And I had never thought of soaking the planks in anything but water before placing them on the grill. But, Reader often suggests soaking planks in a mixture of water and wine or juices, sometimes along with fresh herbs, in large zip-top plastic bags. As I read through the book, I caught the plank-grilling bug. I’m not a big steak lover, but the photo of Reader’s Red Wine-Planked Peppercorn New York Strip Steaks was tough to pass up. I soaked cedar planks in a red wine and water mixture for several hours. Once the steaks have almost cooked through, they are topped with a gorgonzola and red grape mixture. The steaks were tender, moist and flavorful with just a hint of smokiness. The topping surprised me with its perfect combination of sweet and tangy — so good with the steak. You can click here to get the recipe and see my photo of a planked steak. I think it would make a great grilled meal for beef-loving men on Father’s Day.

Friday night we prepared a meal centered around grilled Jerk Pork Tenderloin, using a recipe from the June 2009 issue of Eating Well magazine. Dessert didn’t come from Reader’s book. Cider-Planked Stuffed Bananas was an idea born from our love of chocolate-banana anything and a desire to come up with another food to grill on wet planks. My son and daughter-in-law were with us. My daughter-in-law readily admitted she did not like warm bananas, but said she’d give them a try.

I’ve been using grilling planks from Maine Grilling Woods. They are slices of tree trunk, the bark still attached. I’ve got a few different sizes of the oval planks and several varieties, such as white cedar, olive and apple. I find they don’t start burning on the grill like some rectangular cedar planks I’ve purchased that come wrapped in packages of two or three planks. The planks from Maine Grilling Woods smolder on the grill, adding interesting flavor to the food that rests on them.

I slid the planks into a large zip-top bag and poured in a mixture of half water and half apple cider, sealed up the bag and let them soak all day. At dessert time, I set out bananas with brown-speckled skin which was a sign they would be perfectly sweet. I cut a deep slit into the flat side of each banana, being very careful not to go through the other side. Bowls of "stuffing" ingredients surrounded the bananas. There was peanut butter, both chunky and creamy, mini-marshmallows, coconut. Whatever you like to eat with bananas would probably work as a stuffing ingredient.

Each person created their own stuffed banana and then set it on a small, wet plank and onto the grill it went. The bananas heated up in the closed grill, sweet cider-spiked smoke swirling around them as they cooked, adding more flavor. In 5 to 10 minutes, the peanut butter was melting and the chocolate was soft.

The warm bananas can be eaten right out of the skin, scooped out with a spoon. We decided to scoop our stuffed bananas out of their peelings and right into a bowl full of ice cream. Premium vanilla ice cream is a good addition to this dessert, but I had mine with a scoop of Luna and Larry’s Coconut Bliss, a non-dairy frozen dessert that I discovered at my local natural food co-op last week. It’s made with coconut milk. It comes in several flavors. I’ve only tried the Naked Coconut. It satisfies my coconut-loving tastebuds.

The verdict: My daughter-in-law had two bites and turned it over to her husband to finish. She went with the ice cream only. I liked the warm banana with my scoop of Coconut Bliss. The two guys each downed their grilled stuffed bananas with lots of ice cream. It’s a fun dessert that makes sense to make when the grill is still warm after cooking the entree.

Next time you’re gathering family and friends for an outdoor picnic, soak some grilling planks and set up a make-your-own stuffed banana bar. And have the ice cream ready to scoop.

Cider-Planked Stuffed Bananas

  • 1 banana per person
  • Plenty of stuffing ingredients of your choice — chocolate, butterscotch and peanut butter morsels, creamy and crunchy peanut butter, coconut, marshmallows
  • Grilling planks
  • Apple cider for soaking planks

Early in the day you plan to serve the Stuffed Bananas, mix equal parts water and apple cider. Pour over grilling planks in large zip-top bags. Set aside.

Place bananas on work surface, laying them on a flat side. Use a sharp paring knife to cut through the skin into the banana but not all the way throught to the other side. Use a clean finger to run through the slice, opeing it up a bit. Push stuffing ingredient into the slit. Place bananas on soaked planks and place on grill. Close lid of grill and heat over medium temperature until stuffing in bananas is melted and banana peels have turned dark. Eat warm right from the skin or scoop out of skin and eat with ice cream.