Monthly Archives: December 2016
Some of you are aware of my recipe posted some time back for homemade limoncello liqueur. Recently I was asked to bring a dessert to a potluck and I decided to make a limoncello tiramisu instead of the traditional one with espresso and Grand Marnier. What follows is this very tasty but time consuming recipe…thanks to Coleen, the Redhead Baker for sharing this recipe on Pinterest.
Limoncello Tiramisu Author: Coleen, The Redhead Baker
Serves: 12 servings
- 5 large eggs, divided
- 1 cup sugar, divided
- 1½ cups limoncello, divided (1/2 and 1 cup)
- Zest of 3 Meyer lemons
- Juice of 5 to 6 Meyer lemons (enough to yield ¾ cup)
- 1 cup water
- 16 oz. mascarpone cheese, at room temperature
- 40 ladyfinger cookies
- Line a 9×13 baking sheet with wax paper, letting it hang over the edges on two sides.
- Fill a large saucepan with about an inch of water and set it over high heat until the water comes to a steady simmer. Reduce the heat to keep water at a steady simmer.
- Place two cups of ice in a very large mixing bowl and fill with about 2 inches of water.
- Place the egg yolks, ¼ cup of sugar and ½ cup of the limoncello in a medium mixing bowl. Place the mixing bowl over the simmering water, and whisk vigorously until the mixture thickens (about 5 minutes).
- Take the mixing bowl off the double boiler and place the mixing bowl in the ice water.
- Empty the simmering water from the saucepan. Place the 1 cup of water, the remaining 1 cup of limoncello, the lemon juice, and ½ cup sugar in the saucepan. Heat over high heat until boiling, and cook at a boil for 5 minutes. Set aside to cool.
- In a large mixing bowl, with a hand-held mixer or whisk, beat the mascarpone cheese until softened. Add the lemon zest and beat until light and fluffy.
- In the bowl of a stand mixer with a whisk attachment, beat the egg whites until frothy. Gradually add the sugar and beat until the whites form medium peaks.
- Fold a third of the egg yolk mixture into the mascarpone cheese, then fold in the rest of the yolk mixture. Then fold in the egg whites, a quarter of the whites at a time.
Happy New Year Everyone!
First had this at one of our favourite restaurants in nearby Merida – Il Caffe Italiano. Had to try and duplicate this subtle dish. Et voila as the French say. PINTEREST as I say…LOL. I would highly recommend it for your Christmas Eve or New Years dinner. Suggestion is to serve it with grilled asparagus spears…I chose not to…
Ravioli with White Wine Butter Sauce (and Asparagus – optional)
- One 9 ounce package chilled fresh ravioli
- One bunch asparagus (about 15-20 spears), trimmed and cut into two inch pieces. You can use just the tips or if you like lots of asparagus, use the stems as well! OPTIONAL
- 2 tablespoons coarse salt
- 1 tablespoon olive oil
- 2 leeks carefully washed and chopped into 1/4 inch slices. Dont use the dark green parts!
- 2 cloves garlic, minced
- 6 tablespoons cold butter, cut into cubes
- ¾ cup white wine
- 2 tablespoons fresh chopped thyme, plus more for garnish
- Shaved Parmesan cheese for garnish
- Bring a large pot of water to a boil. Add salt and olive oil, and then asparagus. Cook asparagus until just crisp-tender, about 2 minutes, and remove asparagus with a slotted spoon, leaving the water boiling. OPTIONAL – just boil some water for the ravioli !
- Add one tablespoon of butter to a medium size skillet and melt over medium high heat. Add leeks and garlic and stir until soft, 2-3 minutes.
- Stir in wine and simmer until reduced by half, about 2-3 minutes. Now add butter, cube by cube, stirring until each one is melted into the sauce.
- While the sauce is cooking, add the ravioli gently to the boiling (asparagus*) water (I like to lower them in with a slotted spoon) and cook according to package directions until just done, about 6 minutes. Remove with a slotted spoon and put in a single layer on a plate until the sauce is finished.
- When all the butter is melted, stir in the chopped thyme.
- Divide the ravioli between two plates, (and tuck the asparagus tips in between the ravioli – OPTIONAL). Drizzle a generous portion of sauce over each serving, garnish with fresh thyme and shaved Parmesan and serve at once!
Having bought a huge bag of small potatoes from…you guessed it…Costco, I was stuck as to what to do with so many. Voila Pinterest. I followed the recipe by slicing those little gems using my trusty mandoline. I should have used regular potatoes as it would have been easier. Nevertheless, the flavour was great and doing them in muffin tins simplified serving. Great if you are serving a nice roast or fish.
Parmesan and Thyme Baked Potato Slices
Prep time 15 mins Cook time 1 hr. Total time 1 hr. and 15 mins
- Makes about 4-6 servings
- 3 tbsp (45g) butter, melted
- 2 tbsp (25g) Parmesan cheese
- 1 tsp (3g) garlic powder
- 1 tsp thyme leaves
- salt and freshly ground black pepper
- 8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick)
Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices.
Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.
Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper. Heap up the potatoes as they will fall into the tins while baking.
Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.
Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with Parmesan cheese and thyme.
Sorry,no recipe this week, but in their place I came across some useful charts with info about cutting recipe equivalents in half, what sauces to serve with what pastas and converting cooking times with your slow cooker recipes from high to low. Hope you will find this useful as the holidays approach! Its amazing what you can find on Pinterest sites…