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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 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 work perfectly in coffees, smoothies, and just about any dessert. I’ve decided to make a Mai Chai Pumpkin Tarimisu. I’m going to be taking this dessert over to friends and family for Thanksgiving. I’ve posted a link below for the P.S.Flavor Spice Blends below.

https://m.facebook.com/psflavor/

 

Mai Chai Pumpkin Tiramisu (32)

Active Prep: 50 minutes
Total Time: 5 hours 10 minutes
Yields:  9 servings per pan
Equipment: a 9 x 11  baking dish or 2- disposable 9 x 9 pans with lids

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:

For 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.

For the pie filling:
Do-it-yourself double boiler: Bring some water to a boil in a saucepan, then reduce the heat to a simmer. Place a heatproof mixing bowl that will cover the top of the pan, but does not sink the bowl all the way in.

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. Tiramisu will start to break down.

 

 

 

 

 

 

 

 

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Pasta Carbonara

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A perfect match made in heaven, are peas and pancetta. My pasta carbonara highlights those two perfectly. One of this dishes main ingredients is freshly cracked black pepper. From what I understand, many years ago, this dish got it’s name from woodcutters who made charcoal for fuel. Those men would come home dirty and black from a hard days work. Therefor the black pepper in this dish represented just that.

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 12-15 minutes

Ingredients:
2 boxes of Gemelli ( or 1 pound of spaghetti)
1 package of thawed frozen peas
1/4 pound of diced pancetta
1 finely diced shallot
1 tablespoon of olive oil
1 large clove of minced garlic
1/4 cup of dry white wine (optional)
4 whole eggs plus, 1 yolk
2 cups of grated Parmesan cheese ( reserve 1/4 cup back to top serving dishes)
1 pinch of Kosher salt to taste ( handful of Kosher salt for pasta water)
3 tablespoons of fresh finely chopped flat leaf Italian parsley
1 tablespoon of fresh cracked black pepper

Directions:
First, place a 6 quart pot on the stove filled with water, and turn the heat up to medium high. This will allow time to prepare the ingredients for the dish while waiting for the water to boil.

Have ready, a whole package of thawed frozen peas in a bowl.

Dice up the pancetta and add it to a large, deep sided, and cold saute pan with olive oil. Do not turn the heat on just yet.

Next, grind up 2 cups of Parmesan cheese in a food processor. Transfer the grated cheese to a bowl and set aside. Note: reserve 1/4 cup back for adding to the top of the served dish.

In another bowl, crack 4 eggs and one egg yolk and beat them together with 1 tablespoon of fresh cracked black pepper. Measure out 1/4 cup of dry white wine, and 1 large garlic clove minced. Once all the ingredients are ready it’s time to make the dish.

Turn the large saute pan with the pancetta and olive oil on to medium heat. Start to render down the pancetta.  Throw a handful of Kosher salt into the pot with the boiling water. Add in the pasta of you choice, giving it a big stir, and follow the cooking time according to the box.

Anywhere from 7-10 minutes the pancetta should be rendered down and crispy. Transfer the pancetta to a plate line with paper towel.  Drain off all but 3 tablespoons the pancetta fat in the pan. If you don’t think you have that much, you can add a little olive oil.

This process goes fairly quickly. Pan still on medium heat, next, add in the minced garlic, diced shallot, and the wine. Using a wooden spoon, and while shallots and garlic are sauteing, scrap up all those delicious pancetta bits that are trapped in the bottom of the pan. Let that liquid bubble up for about a minute until the alcohol has cooked out.

To the pan, using one of those large colander spoons, transfer the pasta into the pan. Next, return the cooked pancetta to the pan. Make sure to coat the all pasta with the pancetta fat, wine and garlic that has remained in the pan. Note: if the pasta seems a little to dry and sticking together, add in a little olive oil to loosen it up.

At this point, add back in the crispy pancetta, along with the peas ( the heat will warm the peas through), and egg mixture. Using tongs, toss all this though, while still over the heat, until eggs are barley set. Turn the heat off, but keep the pan on the burner. Quickly add in the grated Parmesan cheese and fresh chopped parsley. Toss those ingredients through then remove from the hot burner. This dish is best served hot. Don’t forget about adding more cheese to the top of your dish!

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Strawberry Tarts With French Pastry Cream

Strawberry Tart With French Pastry Cream

These Strawberry Tarts With French Pastry Cream are easy to make but elegant enough to WOW your guests.

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Strawberry Tart With French Pastry Cream

Yields: 6 individual tarts
Equipment: 6 individual 4 1/2 inch tart pans with removable bottoms, 2 baking sheet pans, electric mixer with paddle attachment
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Cook Time: 45 minutes
Note: If making your own pie crust, the time of this recipe will vary ( tip: make pie crust the day before)

Ingredients:
1 quart whole milk
1 vanilla bean, seeded, reserve vanilla pod
1/2 teaspoon pure vanilla extract
1 tablespoon unsalted butter
1 tablespoon heavy cream
6 large egg yolks, room temperature
6 tablespoons cornstarch
3/4 cup granulated sugar
1 box store-bought pie crust
24- 26 strawberries, hauled and halved lengthwise
1/4 cup apricot jelly
1 tablespoon water
fresh mint sprig for garnish

Directions For Pie Crust:
Preheat Oven to 375 degrees F.
Roll out the dough and fit into the tart pans with removable sides. Do not stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered foil, butter side down, and fill them with dried beans. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15-20 minutes, or until lightly golden brown. Set aside to cool completely.

Directions For Pastry Cream:
In the bowl of an electric mixer fitted with a paddle attachment, beat the egg yolks and sugar on medium-high speed for 3-4 minutes, or until very thick. Reduce to low speed, add the cornstarch. In a saucepan, on med-low heat add milk vanilla seeds and pod.  Bring the milk up to the *scalding point.

With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon. Do this until mixture thickens, 5-7 minutes. Don’t worry when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes. The custard will come together and become very thick, pudding-like. Add pure vanilla extract, butter, and heavy cream. Pour the custard through a sieve into a bowl to ensure there the custard is completely smooth. Place plastic wrap directly on the custard and refrigerate until cold.

To serve, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly in a small saucepan with 1 tablespoon of water and brush the top of the tarts. Garnish with small sprig of fresh mint.

*Scalded milk:
Scalded milk is right before the boiling point. Bubbles appear around the outer edge of the liquid and stay there continuously.

Click the link below for my recipe on homemade pie crust.

Homemade Pie Crust

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