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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mai Chai Pumpkin Tarimisu

Mai Chai Pumpkin Tiramisu (40)

Mai Chai Pumpkin Tiramisu (41)

Mai Chai Pumpkin Tiramisu (38)

Mai Chai Pumpkin Tiramisu (35)

Mai Chai Pumpkin Tiramisu (1)

Mai Chai Pumpkin Tiramisu (20)

I’ve decided to make a Mai Chai Pumpkin Tarimisu and because we’ll be dining with family and friends, I think this would be a perfect ending to our Thanksgiving celebration.

I wanted to tell you about this AWESOME new spice blend from P.S. Flavor-Spice Blends called Mai Chai. I suppose I’d describe it as a warm combination of spices that works perfectly in coffees, smoothies, and even ice cream.

           P.S. Flavor-Spice Blends by Pam Smith, RDN.
Pam Smith, with daughter and moderator Nicole Smith Talbott, hold monthly Facebook Live classes for P.S. Flavor Club. Available are 3-month seasonal kits, you can go to www.psflavorclub.com. or https://m.facebook.com/psflavor

Mai Chai Pumpkin Tiramisu (32)

 

Prep: 50 minutes
Total Time: 5 hours 10 minutes
Yields:  9 servings per pan
Equipment: 9 x 11  baking dish or 2-disposable 9 x 9 pans with lids, 3-quart saucepot, heat-proof mixing bowl

Ingredients:
Pie Filling:
5 large egg yolks
1/4 cup granulated sugar
1/2 cup Kahlua (coffee liqueur)
8-ounces mascarpone cheese, room temperature
1 15-ounce can pumpkin puree
1 cup whipping cream
1/2 cup loosely packed brown sugar
3 teaspoons vanilla extract
1 teaspoon Mai Chai Spice

Espresso Syrup:
2 teaspoons instant espresso
1 1/2 cups water
1 teaspoon Mai Chai Spice
1/2 cup brown sugar
1 teaspoon Kahlua

Tiramisu Ingredients:
4 7-ounce packages Alessi Lady Fingers
1 bar of semi-sweet chocolate for grating
2 boxes of Turtle Pecan Biscottis, crushed

Directions:
The Espresso Syrup:

Bring 1 1/2 cups of water to a boil in a small saucepan. Remove the pan from the heat and slowly add the instant espresso powder, stir until dissolved. Add the brown sugar, Mai Chai Spice, and Kahlua and stir until the sugar has dissolved completely about 2 minutes. Set aside to cool.

Pie Filling:
Start by making a do-it-yourself double boiler:
Bring some water to a boil in a 3-quart saucepot, then reduce the heat to a simmer. Place a heatproof mixing bowl on top leaving 2 to 3-inches of space between the water and the bottom of the bowl.

Place the egg yolks in the mixing bowl. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl on top of the saucepan with the simmering water. Slowly add the Kahlua and whisk to combine. Cook over the simmering water, using a rubber spatula to scrape the bowl, until thick, about 4-5 minutes. Remove the bowl from the heat, cover with plastic wrap and refrigerate until cool, 30 minutes.

Place the mascarpone cheese and pumpkin puree in a large mixing bowl and stir until smooth. In a stand mixer fitted with the whisk attachment, combine the whipping cream, brown sugar, vanilla extract, and Mai Chai Spice. Whip until not quite stiff peaks Add the whipped cream mixture to the pumpkin mixture, followed by the chilled egg mixture. Fold gently until well mixed. Cover and refrigerate for 1 hour.

Fill a large plastic bag with the biscotti. Using a meat mallet, break up the Turtle Pecan Biscottis. They do not have to be finely crushed.

To assemble:
Arrange the ladyfingers in a single layer in the two 9 x 9 pans, braking as necessary to fit. Spoon 2 teaspoons of the espresso syrup over each ladyfinger. Add a third of the chilled pumpkin filling mixture on top and spread into a thin layer. Grate over a thin layer of the chocolate.

Repeat this process one more time in each pan, finishing with the crushed Turtle Pecan Biscotti. Cover and refrigerate for a minimum of 4 hours.

Note: Best eaten with 24 hours, any longer the Tiramisu will start to break down.

 

Mocha Chili Spiced Asparagus

 

 

 

 

 

 

 

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Berries And Ricotta Crostata-Updated

Berries And Ricotta Crostata-Updated (1)

I decided to update this recipe for two reasons. First, phone cameras are so much better now. Second, my baking skills have improved. Crostata is a rustic looking pie. It’s formed by folding the edges over the filling.

I think that my Homemade Pie Crust is perfect for this recipe. To get my Homemade Pie Crust recipe click on the link at the bottom of this post.

I made the dough the day before so all I really needed to do was to make the filling. Once the filling was made, I just rolled the dough out and baked.

Berries And Ricotta Crostata-Updated (4)

I think that Homemade Pie Crust is perfect for this recipe. I made the dough the day before so all I had to do really was to make the filling. Once I did that, I just rolled the dough out and baked. For my Homemade Pie Crust recipe, click the link at the bottom of this post.

Yields: 6 servings
Prep Time: Cooking the filling 7 minutes
Inactive Prep Time: 30 minutes
Cook Time: 25 to 30 minutes
Total Time: 37 minutes
Note: This does not include the time for making the dough.

Ingredients For Filling:
1 pint of raspberries, reserve 5 raspberries for garnish
1 pint of blackberries, for garnish
1/4 cup water
1 teaspoon Chambord Liqueur (raspberry liqueur)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon *arrowroot (or cornstarch)

1 15-ounce container Ricotta cheese, cold
1 cup confectioner sugar
1 tablespoon pure vanilla extract
zest of one lemon

egg wash, 1 large egg beaten with 1 tablespoon of water
2 tablespoons of Sanding sugar (or Turbinado sugar)
1 sprig of fresh mint for garnish

Directions:
Place the Ricotta into a large bowl. Add the vanilla extract, lemon zest, and powdered sugar, mix to combine. Place back into the refrigerator until needed.

The day before:
Make the dough for the pie crust. There is a link at the bottom of the page for my Homemade Pie Crust

Preheat oven to 425-degrees F. Line a sheet pan with parchment paper.
To make the filling:
In a small saucepan, on medium heat, place the raspberries (reserve 5 raspberries for garnish), add water, granulated sugar, and lemon juice. You will see the berries start to burst and release their juices, 3-5 minutes. Next, add the *arrowroot (or cornstarch), stir well and bring to a boil. Lower the heat, and simmer for 2 minutes. Refrigerate for 30 minutes, until completely cooled.

Roll the pastry into a 12-inch circle on a lightly floured surface. Ladle the thicken raspberry mixture onto the pastry, leaving a 1 1/2 inch border all around. Fold the border up over the filling pressing and pleating if needed. Place big dollops of the Ricotta mixture onto the filling, here and there. Brush the pastry edges with egg wash. Sprinkle just the edges with Sanding or Turbinado sugar. Using the parchment paper, carefully transfer the pie onto a rimmed baking sheet. Bake for 25 to 30 minutes, until the pastry, has browned and the filling has thickened. Cool for 30 minutes.

Garnish with fresh berries and sprigs of mint.

*arrowroot: a starch (similar to cornstarch) obtained from the rhizomes of several tropical plants.

Serve at warm or at room temperature.

 

Homemade Pie Crust

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Coeur A La Creme

 

Coeur A La Creme.JPG

Coeur à la Crème is cream cheese and whipped cream #dessert with a fruit topping that’s traditionally made in the shape of a heart. I’d compare this dessert to being a French style cheesecake. Coeur à la Crème, by its name alone, seems as though it would be so hard to make, it turns out is easier than a traditional cheesecake.

I saw this dessert made by Ina Garten, who I love, and knew I had to recreate this dish, but in a style of my own. At the time, I didn’t have the correct mold.  Ina Garten made this dessert using a mesh sieve, so that’s what I used as well. Since then, I have bought a traditional Coeur à la Crème mold. Let me show you what one looks like.

Coeur A La Creme  Mold.jpg

Let me walk you through how easy this dessert is to make.

2014-12-23-17-14-21-2694147031-1530274251544

Vanilla Sugar Jar

Coeur A La Creme.jpg

Prep Time: 30 minutes
Inactive Prep Time: 24 hours
Equipment: Stand Mixer with whisk and paddle attachments, mesh sieve, heart-shaped mold, a large piece of cheesecloth, 1 large mixing bowl, 3-quart sauce pot, large serving platter

Ingredients:
12 ounces of softened cream cheese
2 1/2 cups heavy whipping cream
1 1/2 cups of confectioner sugar
zest of 1 lemon
1 vanilla bean, seeded
1 teaspoon pure vanilla extract
1 large piece of cheesecloth

Ingredients For Blueberry Sauce:
1 pint fresh blueberries
1.2 cup granulated sugar
juice of 1/2 a lemon
1/2 cup blueberry jam
1 sprig of fresh mint

Directions:
To start, add the softened cream to an electric mixer fitted with a paddle attachment. Let that mix on low speed for a couple of minutes. Next, add in the confectioner sugar and cream that together until the sugar is incorporated. A good tip is to have the mixer on very low speed while mixing in the sugar, otherwise, the sugar will spray all over the place.

Next, it’s time to change to the whisk attachment before adding in all the flavorings. Add in the lemon zest, vanilla bean seeds, (tip: add the empty vanilla pod to your sugar container and you’ll have vanilla sugar for future recipes), pure vanilla extract, and heavy whipping cream. Again, start the mixer on low speed, then crank it up to high. Whisk all the ingredients together until they have the consistency of whipped cream.

Using a mesh sieve or the traditional Coeur à la Crème mold lined with cheesecloth as seen in the above pictures, transfer the flavored whipped cream to the sieve. Make sure you have a large enough piece of cheesecloth ( you can purchase cheesecloth at you local grocery store) to cover the top of the flavored cream too.  Place the sieve with the covered flavored cream mixture inside a larger bowl to allow the excess liquid to drain, as seen in the pictures above. Transfer to the refrigerator and let set up for 24 hours. Discard the liquid.

Directions For Blueberry Sauce:
Add the blueberries to a sauce pot, reserving a good handful back for garnish.  water, sugar, and fresh lemon juice.  On medium heat, stirring all the ingredients together, watching until it comes to a bubble. Turn down to a simmer and let cook for about 5 to 7 minutes or until the blueberries start to burst and the juice thickened slightly.   I remove about 1/4 cup of the semi-cooked blueberries, place them into a small bowl cover with plastic wrap and transfer to the refrigerator along with the reserved fresh blueberries.

Add the cooked blueberries and blueberry jam to a food processor. Pulse until the mixture is smooth. Place into a plastic container with lid and chill overnight in the refrigerator. That’s the blueberry sauce. The semi-cooked and fresh blueberries will give our sauce a variety of different textures.

The next day, remove the flavored cream from the frig.  Unfold the cheesecloth from the top of the mold. Place a large serving plate over the top and invert the whole dessert onto the plate. Carefully peel off the rest of the cheesecloth from the cream. You’ll have a white silky dome-shaped dessert with little specks of vanilla resting like a soft pillow on your serving plate.

Next, take the blueberry sauce, semi-cooked blueberries, and fresh blueberries out of the frig. If the sauce is too thick, add 1 maybe 2 tablespoons of very hot water to thin out the sauce, and stir well. Using a spoon, spoon the sauce over the top the dome-shaped cream and let the sauce fall down all over the sides. Spoon over the semi-cooked blueberries on the top of the sauce and let them fall all down the sides as well. Finally, take the fresh blueberries and sprinkle them all around the outside rim of the dessert. Garnish with a sprig of fresh mint.

You could use whatever berries you like for the topping. Raspberries would be delicious.

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