Gourmet Meals in Crappy Little Kitchens (29 page)

2
Line the bottom of a round 8-inch cake pan with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl and set aside. Using your whisk, beat the 6 ounces of butter, sugar, 2 tablespoons of lemon zest, and 1 tablespoon of lime zest in a large bowl until light and fluffy. The butter must be at room temperature to whip up easily. Add the eggs one at a time, beating well after each addition before adding the next. Fold in the flour mixture by gently putting your spatula in the center of the bowl and pulling it toward you while scraping the spatula along the bottom. When the spatula breaks the surface of the batter, turn the bowl about an inch, and start again. Each time you pull up and then drop the spatula back into the center, you will fold the flour into the batter. Only do this for about 90 seconds or you will overmix the batter and your cake could turn out tough.

3
Pour the ½ cup of honey evenly over the bottom of the lined cake pan. Arrange the peaches in a single layer over the honey. I usually do mine to resemble a fan that goes in a circle, but make whatever pattern you find attractive. Carefully spoon the cake batter over the peaches, and spread it out evenly, while disturbing the peaches as little as possible.

4
Bake for 15 minutes. Then rotate the cake, reduce the heat to 300°, and continue baking for 1 hour or until the cake is golden brown on top and begins to pull away from the sides of the pan.

5
Don't allow the cake to cool for more than 5 minutes or it will not easily release from the pan. Run a knife around the sides of the pan to loosen the cake. Place a cake platter upside down over the cake pan. Using a towel to hold the hot cake pan, turn it upside down onto the platter.

6
Cut the cake into wedges and serve warm, dusted with powdered sugar and a dollop of whipped cream.

My Better Half Groom's Cake

Serves 8 to 10

Look for organic applesauce and match the apple to the variety used in the sauce. For example, if you find organic applesauce made with gala apples, use gala apple slices. You can “sift” the dry ingredients by sending them through your fine strainer or by whisking them together.

2¾ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1½ teaspoons cinnamon

½ teaspoon nutmeg

½ teaspoon sea salt

1 cup unsalted butter, room temperature, plus more for pans

2 cups sugar

2 eggs

2½ cups organic applesauce

1 teaspoon pure vanilla extract

1 cup chopped pecans, toasted

1 apple, quartered and thinly sliced

2 tablespoons Calvados (apple brandy)

Powdered sugar, as needed

1
Preheat the oven to 350°. In a medium bowl sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

2
Use your whisk to whip the room temperature butter and half of the sugar until it is light and fluffy. Add the rest of the sugar and then the eggs one at a time, beating well after each addition. Mix in the applesauce and vanilla before folding in the flour and the pecans.

3
Butter two 8-inch round cake pans, and divide the cake batter between the 2 pans. Bake for 25 to 30 minutes or until brown and a toothpick comes out clean.

4
While the cake bakes, place the sliced apple and the Calvados into your 8-inch sauté pan over medium heat. Gently stir until the apples are soft and have absorbed the brandy.

5
When finished baking, allow the cake to cool for 10 minutes before inverting one pan onto your serving platter. Layer the apple slices on top of this cake round, and then invert the second round onto the layer of apple. Dust the entire cake with powdered sugar by dropping a tablespoon or so into your fine strainer and shaking it over the cake.

Individual Sour Cherry
Tiramisus

Serves 4

Normally making a tiramisu from scratch takes several hours, mainly because of all the time needed for the custard between the cookies to set up. With this version, I make a mousse instead of custard so there's no set-up time needed, and I love the deconstructed presentation.

1 pound cherries, pitted and halved

1 cup vodka

¼ cup freshly squeezed lemon juice

6 tablespoons sugar

8 ounces mascarpone cheese, softened

1 cup heavy cream

2 tablespoons powdered sugar

½ cup freshly brewed espresso (or very strong coffee)

16 lady fingers, Italian sponge biscuits

Your favorite bar of chocolate shaved with vegetable peeler

1
In your 12-inch sauté pan, combine the cherries, vodka, lemon juice, and 3 tablespoons of sugar, stirring until the sugar has dissolved. Allow the cherries to soak for 20 minutes, and then place the pot over medium heat. When it comes to a simmer, use a slotted spoon to scoop the cherries into a medium bowl. Continue reducing the cherry sauce for about 15 minutes until it reaches a thick syrup, and then remove it from the heat.

2
Fold the mascarpone into the bowl of cherries, and set aside. In a large bowl, whip the heavy cream and powdered sugar to stiff peaks. Fold half of the whipped cream into the cherry mascarpone, then fold in the rest, and set it in the refrigerator.

3
In a small bowl, stir 3 tablespoons of sugar into the espresso until it dissolves.

Quickly dip each lady finger into the sweet espresso and set two alongside each other on a dessert plate. Scoop a large dollop of cherry mousse on top, then place two more cookies turned in the opposite direction on the mousse.

Top with a small spoon of mousse. Drizzle the vodka cherry syrup around the dessert, and sprinkle with the chocolate shavings.

Grasshopper Layer Cake

Serves 10 to 12

Butter is what makes a cake tender. This recipe combines the butter with milk, making the cake tender yet able to hold its shape. By melting the butter, this cake batter stirs together in minutes with no elbow grease at all!

2 cups all-purpose flour

1½ cups sugar, plus more for pans

½ cup unsweetened cocoa

1¼ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon sea salt

8 ounces unsalted butter, plus 2 tablespoons more for topping

1 cup whole milk

3 eggs

1 tablespoon pure vanilla extract

2 cups heavy cream

2 teaspoons pure mint extract

2 tablespoons powdered sugar

8 ounces dark chocolate (60 to 70% cocoa)

2 tablespoons light corn syrup

1
Preheat the oven to 350°. Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl. Make a well in the middle of these dry ingredients, and add the 8 ounces of melted butter, milk, eggs, and vanilla extract. Mix this all together until it is smooth. Butter two 8-inch round cake pans and then lightly dust with sugar, and divide the cake batter between the 2 pans. Bake for 30 minutes or until a toothpick comes out clean. Allow them to cool for 10 minutes, and turn the cakes out onto cooling racks. Cool for another 20 minutes.

2
While the cakes are cooling, use your whisk to whip the heavy cream, 1½ teaspoons of mint extract, and powdered sugar to stiff peaks. Place in the refrigerator.

3
In a microwave-safe bowl, combine the dark chocolate, 2 tablespoons of butter, corn syrup, and remaining ½ teaspoon of mint extract. Microwave for 30 seconds, and then stir. Microwave in 10-second intervals until the chocolate sauce is uniformly melted and smooth.

4
When the cake is completely cool, use a long strand of dental floss (mint is fine in this case!) to cut horizontally through the center of each cake round. Then cut horizontally through each piece again making 4 thin cake disks. Place one disk in the center of your cake platter, and top it evenly with . of the mint whipped cream. Top with another cake disk, . of the whipped cream, a cake disk, the final . of whipped cream, and then the final cake disk. Spread the chocolate sauce over the cake, allowing some to drizzle down the sides. Cut into wedges and be prepared to be amazed at what you've created. To present, I do little more than to stand a beautifully layered slice on a plate.

Sweet Cheese
Cranberry Purses

Serves 12

The humble cheese Danish inspired this recipe. I changed the design to resemble a trendy purse and incorporated a vibrant melt-in-yourmouth center.

2 cups fresh cranberries

1 tablespoon lemon zest

2 tablespoons orange zest

¼ cup orange juice

1 teaspoon pure vanilla extract

3 tablespoons sugar, plus more for dusting

15 ounces cream cheese, room temperature

½ cup honey

2 sheets (one box) frozen puff pastry thawed

¼ cup heavy cream

1
Preheat the oven to 350°. In your 1-quart saucepot, combine your cranberries, lemon zest, orange zest, orange juice, vanilla extract, and sugar and place them over medium heat. Cook slowly until the cranberries soften, remove from the heat, and refrigerate.

2
In a small bowl, stir the cream cheese and honey together until smooth. Cut the puff pastry into 3-inch squares. You should get six per sheet. Place the puff pastry squares on your work space and drop a tablespoon of honey cream cheese into the center of each. Now drop a tablespoon of cranberry mixture onto each. Pull up the corners and pinch them together tightly (so they don't pop open) to create little purses.

3
Place the purses 1 inch apart on a baking sheet, brush them with cream, and dust with sugar. Bake for 15 to 20 minutes until golden brown and crispy on the outside. Allow the purses to cool for 8 minutes before serving.

Heavenly Cheesecake

Serves 8 to 10

Most cheesecakes, even good ones, tend to be incredibly dense and heavy. My cheesecake eats like a heavenly cloud because I use mascarpone cheese, which is softer and lighter than commonly used cream cheese.

1½ cups graham cracker crumbs

6 tablespoons unsalted butter, melted

½ cup quick cooking oats

3 tablespoons light brown sugar

2 pinches sea salt

15 ounces Ricotta cheese

1 pound Mascarpone cheese, room temperature

1 cup sugar

2 teaspoons pure vanilla extract

4 eggs

3 egg yolks

1
Preheat the oven to 350° and line an 8-inch springform pan with parchment paper. Stir together the graham cracker crumbs, melted butter, oats, brown sugar, and salt until moistened. Press into the bottom of the springform pan, packing it tightly with your fingertips so it is even and compacted.

2
In a large bowl combine the ricotta, mas-carpone, sugar, pinch of salt, and vanilla extract. Stir until smooth, and then whip in 1 egg and then 1 egg yolk at a time. Pour the cheesecake mixture into the springform pan and place in the oven.

3
Bake for 50 minutes or until golden brown and set in the middle. As soon as you take it out of the oven, run a knife around the outside of the cheesecake to release it from the side of the pan and set the whole thing in the refrigerator until chilled. Cut into slices. The light decadence of this dessert lends itself well to kiwi, passion fruit, strawberries, grapes, or chocolate. Arrange the fruit in a fanlike pattern over the entire cheesecake for a beautiful table presentation, or over a single slice for individual servings.

Mexican Chocolate Soup

Serves 6 to 8

This recipe began as a warm chocolate pudding with a bit of a kick, but by thinning the pudding I created a lighter version that is ever-so-pleasing to the palate.

2 cups whole milk

2 tablespoons sugar

2 Ancho chilies, dried

5 ounces semisweet chocolate, chopped

5 ounces dark chocolate, chopped