Home Party Dessert Recipe
4/26/2018
Blood Orange Tiramisu
4 large eggs, separated, at room temperature
3/4 cup (150g) granulated sugar
455g mascarpone cheese, at room temperature
zest of 1 blood orange (about 1 1/2 T)
4 T (60mL) Grand Marnier
1/4 t kosher salt
6 blood oranges, juiced (about 2 cups/480mL)
40 ladyfinger cookies
1/3 cup (30g) unsweetened dark cocoa powder
chocolate shaving(optional)
>how to make<
*In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium high speed until the mixture is light and starts to chicken, 3 to 6 minutes.
*Switch to the paddle attachment, add the mascarpone cheese, and beat until incorporated.
*Add the zest and 2 T of the grand Marnier and beat until just combined.
*Transfer the mixture to a large bowl and clean and dry the mixer bowl.
*Place the egg whites in the clean bowl and fit the mixer with the whisk attachment.
*Sprinkle the salt over the egg whites and beat on medium high speed until soft peaks form, 4 to 5 minutes.
*Add half of the egg whites to the egg yolk mixture and gently fold together until almost incorporated; add the remaining egg whites and gently fold until completely incorporated.
*Stir together the blood orange juice and the remaining 2 T Grand Marnier in a wide mouthed shallow bowl.
*Working quickly, dip the first 20 ladyfingers in the juice mixture, making sure to soak each cookie from top to bottom (second or two on each side). then arrange the ladyfingers to cover the bottom of a 9" X 13" pan in a single layer.
*Dollop about half of the mascarpone mixture over the ladyfingers and spread it into an even layer.
*Sift half of the cocoa powder over the mascarpone mixture.
*Dip the next 20 ladyfingers in the juice mixture as above and arrange them in an even layer over the mascarpone layer.
*Cover the ladyfingers with the remaining mascarpone mixture and spread it into an even layer.
*Sift the remaining cocoa powder over the top.
*Cover the pan tightly with plastic and refrigerate for at least 5 hours or up to overnight.
*Sprinkle with a few chocolate shavings, if desired, slice, and serve.
-serves 16 to 20-
Note: I found this recipe in "Baked Occasions".
4 large eggs, separated, at room temperature
3/4 cup (150g) granulated sugar
455g mascarpone cheese, at room temperature
zest of 1 blood orange (about 1 1/2 T)
4 T (60mL) Grand Marnier
1/4 t kosher salt
6 blood oranges, juiced (about 2 cups/480mL)
40 ladyfinger cookies
1/3 cup (30g) unsweetened dark cocoa powder
chocolate shaving(optional)
>how to make<
*In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium high speed until the mixture is light and starts to chicken, 3 to 6 minutes.
*Switch to the paddle attachment, add the mascarpone cheese, and beat until incorporated.
*Add the zest and 2 T of the grand Marnier and beat until just combined.
*Transfer the mixture to a large bowl and clean and dry the mixer bowl.
*Place the egg whites in the clean bowl and fit the mixer with the whisk attachment.
*Sprinkle the salt over the egg whites and beat on medium high speed until soft peaks form, 4 to 5 minutes.
*Add half of the egg whites to the egg yolk mixture and gently fold together until almost incorporated; add the remaining egg whites and gently fold until completely incorporated.
*Stir together the blood orange juice and the remaining 2 T Grand Marnier in a wide mouthed shallow bowl.
*Working quickly, dip the first 20 ladyfingers in the juice mixture, making sure to soak each cookie from top to bottom (second or two on each side). then arrange the ladyfingers to cover the bottom of a 9" X 13" pan in a single layer.
*Dollop about half of the mascarpone mixture over the ladyfingers and spread it into an even layer.
*Sift half of the cocoa powder over the mascarpone mixture.
*Dip the next 20 ladyfingers in the juice mixture as above and arrange them in an even layer over the mascarpone layer.
*Cover the ladyfingers with the remaining mascarpone mixture and spread it into an even layer.
*Sift the remaining cocoa powder over the top.
*Cover the pan tightly with plastic and refrigerate for at least 5 hours or up to overnight.
*Sprinkle with a few chocolate shavings, if desired, slice, and serve.
-serves 16 to 20-
Note: I found this recipe in "Baked Occasions".
Labels: Blood Orange recipe, Blood Orange Tiramisu recipe, Tiramisu recipe
4/11/2018
Sweet Potato Hummingbird Cake
(for cake)
8 large bananas
4 1/2 cups all purpose flour
1 1/2 t baking soda
1 1/2 t fine sea salt
2 cups sugar
3/4 t ground cinnamon
5 large eggs
2 cups vegetable oil
3 cups pineapple chunks, drained and chopped
1 T pure vanilla extract
1 cup dried black currants
2 cups roasted unsalted peanuts
2 lbs.(3 medium) sweet potatoes
(for icing)
2 x 8 oz. packages cream cheese, at room temperature
4 sticks unsalted butter, at temperature
3 3/4 cups confectioner's sugar
1 t fine sea salt
1 t pure vanilla extract
2 cups roasted salted peanuts, roughly chopped, for garnish
>how to make<
8 large bananas
4 1/2 cups all purpose flour
1 1/2 t baking soda
1 1/2 t fine sea salt
2 cups sugar
3/4 t ground cinnamon
5 large eggs
2 cups vegetable oil
3 cups pineapple chunks, drained and chopped
1 T pure vanilla extract
1 cup dried black currants
2 cups roasted unsalted peanuts
2 lbs.(3 medium) sweet potatoes
(for icing)
2 x 8 oz. packages cream cheese, at room temperature
4 sticks unsalted butter, at temperature
3 3/4 cups confectioner's sugar
1 t fine sea salt
1 t pure vanilla extract
2 cups roasted salted peanuts, roughly chopped, for garnish
>how to make<
(for cake)
*Heat oven to 425 degrees.
*Arrange bananas (in their peels) on a parchment lined baking sheet and bake in the oven until they are soft and black, about 25 minutes.
*Let bananas cool to room temperature.
*Remove and discard peels, and transfer banana flesh and any juices that collected on the pan to a food processor.
*Process until smooth.
*Measure 2 cups of the puree and set aside (reserve any extra puree for another use).
*Reduce oven temperature to 350 degrees.
*Spray three 9" cake pans with nonstick cooking sprat and line with parchment.
*In an extra large bowl, mix together flour, baking soda, salt, sugar and cinnamon.
*In a separate large bowl, whisk together eggs, oil and banana puree until well combined.
*Fold in pineapple, vanilla, currants and peanuts.
*Grate sweet potatoes on the large holed of a box grater or with the grater attachment of a food processor.
*Fold grated potatoes into the wet mixture.
*Pour the wet ingredients into the bowl with the flour mixture and stir with a rubber spatula until just incorporated.
*Divide batter equally among the three pans and bake until firm and golden brown, about 40 minutes.
*Let cakes cool for 10 minutes in the pans on wire racks, then turn out onto the racks, peel off parchment, and let cool completely.
(for icing)
*In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth.
*Add butter and mix on low speed, stopping occasionally to scrape down the sides of the bowl.
*With the mixer running on low speed, add sugar by the 1/2 cup until it's fully incorporated.
*Add salt and vanilla and mix to combine.
(for assembling)
*Use a serrated knife to trim the top of each later to make sure it's flat.
*Place a cake layer on a platter or cake stand.
*Using an offset spatula, spread 1 1/2 cups icing over the first layer.
*Top with a second layer and repeat with 1 1/2 cups icing.
*Top with the third layer and use remaining icing to frost the top and sides of the cake.
*Press roasted peanuts on the sides of the cake for garnish.
(The cake, once assembled, can be stores, covered, in the refrigerator for 2 to 3 days.)
*Serve at room temperature.
(tip)
*For a smaller, 2 layer cake, cut all of the ingredients in half (use just 2 eggs) and divide the batter between two 8" round cake pans. Bake at the same time and temperature.
Note: I adapted the recipe in The New York Times.
Labels: cake recipe, Hummingbird Cake recipe, Sweet potato cake recipe
