Tahini Caramel Tart

Take a bite of this Tahini Caramel Tart! Right through the screen!

Tahini, a sesame seed paste that has long satisfied the Mediterranean palate is finding a much wider audience. It has the potential to rival peanut butter, almond butter, and cashew butter.

According to Adeena Sussman, an expert in Israeli cooking and author of Sababa, where this recipe is featured, “Tahini is made from sesame seeds that are soaked in water (sometimes salted), then crushed so the hull separates from the tender inner germ. The seeds are then run through a centrifuge to separate and dispose of the waste before being roasted and finally ground between huge millstones to produce the tahini everyone in Israel knows.”

In a regular supermarket, among the many brands of tahini available nowadays, you will find Joyva Sesame Tahini, Seed & Mill Organic Tahini, Ziiyad All-Natural Tahini, and Roland Organic Tahini. Whole Foods has also created its own 365 Organic version.

Smooth tahini paste has become a favorite among chefs and home cooks, as Israeli cuisine is gaining more popularity. Not surprisingly, it is on the menu at places that specialize in Mediterranean cooking and home cooks are discovering that it is as handy to have in the kitchen as peanut butter.

It’s also turning up in sweet dishes, like this delicious Tahini Caramel Tart. Caramel Tarts started to show up a good 20 years ago, but this one, made with tahini in the caramel is pretty special. As you see in the recipe, it calls for ½ teaspoon of sea salt. Use it. The caramel really needs this whole amount of salt, or else, it’s going to be too sweet.

When I first made this tart and photographed it for this blog, I ended up skipping the Labaneh whipped cream. Since then, I made this tart a few more times, including the whipped cream, which does add a good complement. As you can tell, this recipe quickly became a regular in my kitchen, and I hope it becomes a regular in your kitchen too.

I’m slowly working my way through Sussman’s book. You might also like this recipe for Eggplant and Tomato Galette from Adeena Sussman’s Sababa.

 

Tahini Caramel Tart Cooking Show

Tahini Caramel Tart

Adapted from Sababa by Adeena Sussman

Serves 12 to 14

 

Chocolate Shortbread Crust

½ cup (1 stick) unsalted butter, slightly softened

½ cup confectioner’s sugar

¾ cup all-purpose flour

1/3 cup unsweetened cocoa powder

¼ teaspoon fine sea salt

3 tablespoons sesame seeds

 

Tahini Caramel

½ cup granulated sugar

¾ cup heavy cream

½ cup lightly packed light brown sugar

6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces

3 tablespoons Asian (date syrup)

½ teaspoon fine sea salt

1/3 cup pure tahini paste

 

Labaneh Whipped Cream

2/3 cup heavy cream

½ cup 4-Hour Labaneh, or Greek Yogurt

1 tablespoon confectioner’s sugar

 

Make the Crust: Preheat the oven to 325˚F.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and confection sugar at medium-high speed, scraping down the sides of the bowl if necessary, until light and fluffy, 2 to 3 minutes. Add the flour, cocoa powder, salt, and sesame seeds. And beat until just incorporated 15 to 20 seconds. Gather the dough, then press it into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze for 10 minutes, then bake until the crust is golden and flaky but still soft, 25 minutes. Cool Completely.

While the tart is cooling, make the caramel: Place the granulated sugar in a medium saucepan (try to use one with a few inches headroom) and sprinkle 3 tablespoons of water on top of it. Turn the heat to medium, bring to a boil, then increase the heat to medium-high and boil until the sugar turns syrupy and the color of light caramel, about 7 minutes ( be careful here; it can burn, so take it off the heat a few seconds early if you’re in doubt and swirl gently if one area begins to darken more than others). Remove the syrup from the heat, then immediately add the cream, brown sugar, butter, and silan and stir until the butter is melted. The mixture will sputter, then may harden in parts, but don’t worry. Place the saucepan back on the stove. Bring the mixture to a low simmer over low heat and simmer until it’s a deep mahogany color, 11 to 12 minutes. Remove from the heat, whisk in the salt and then the tahini until smooth, and pour into the baked tart crust. Cool slightly, then chill until the tart is set, at least 4 hours (but overnight is best).

Make the Whipped Cream: just before serving, in a stand mixer fitted with the whish attachment, whip the cream until soft peaks form, 2 minutes. Add the labaneh and confectioner’s sugar and whip until soft peaks return, 1 minute. Remove the tart from the fridge, slice, and serve with the whipped cream.

 

More Israeli Recipes:

Jeweled Rice with Carrots

Passover Brisket with Prunes & Carrots

Short Ribs with Eggplant, Silan, and Nigela Seeds

Matzo Buttercrunch

 

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Brigadeiros

How To Make Brigadeiros

What’s that? A truffle? A fudge? You want to know the recipe everyone is talking about, clicking, pinning, and drooling over the internet more than any other this week? BRIGADEIROS! Silky, chewy, fuggy, and chocolaty, brigadeiro, is an undiscovered candy from Brazil waiting to become your next vice.

I’m over the moon and beside myself to tell you some awesome news:

Thanks to Bon Appetit, now anyone who loves chocolate can make brigadeiros!

Just think about all the occasions we have for giving a gift; a bridal shower, housewarming, mother’s day, father’s day—this holiday season!

Tangible expressions of caring and love can be wrapped and given in so many ways. And now, you can add Brigadeiros to the list.

Because a handmade gift, especially a food gift like Brigadeiros, represents creative energy and time spent in the kitchen—like a homemade hug!

Find the article here.

Brigadeiros

Photos on this post are a credit to Bon Appetit. Photo by Laura Murray, Food Styling by Micah Morton

 

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French Apple Tart

French Apple Tart

Although this French Apple Tart looks fancy and work-intensive, a second read made me realize that almost everything can be done ahead of time. I could easily call it Beautiful & Easy Apple Tart. There are four components to this tart, of which three of them can and even should be prepared ahead of time.  Pastry dough, almond cream, apple sauce and apple topping.

 

French Apple Tart

In this slice, we can see all four components of the tart: the pastry dough, almond cream, apple sauce, and apple topping. Looks fancy, but it’s super easy and everything can be done ahead of time.

 

The pastry is a typical sweet pastry dough, just like you see in every tart. The almond cream is a mixture of butter, sugar, almond flour and eggs that’s creamed and spread over the tart shell (there is no blind baking). The apple sauce is a very simple mixture of apples and lemon juice cooked, cooled and then spread on top of the almond cream. All of these components can be prepared ahead of time, and the tart can even be assembled up to this point a few days ahead.

Then comes the cherry on top, or of course, the apples on top. Although they give this tart a very elegant look, putting them together couldn’t be easier. Basically, you slice red royal gala apples very thinly using a mandolin and arrange them nicely in a rose pattern. The closer the slices are packed together, the nicer the tart will look.

Another interesting aspect about this tart is that it calls for two different kinds of apples. The granny smith used in the sauce gives a tangy and sharp taste; the royal gala makes for a sweet and gorgeous presentation. Together, they scream APPLE better than any other apple tart I’ve eaten in years.

This recipe is quite generous. Each component yields a little more than you’ll need for a 10-inch tart. Better this way. I ended preparing a 10-inch tart plus an individual size tart.

For those of us who can visualize the upcoming Rosh A Shana Celebration, dinner can be written in those images! This French Apple Tart is bound to be the cynosure of all eyes!

 

French Apple Tart

(Inspired by Chef Cedric Grolet)

Makes one 10-inch Tart

(serving 8 to 10 people)

 

Sweet Pastry Dough:

1 stick plus 2 tablespoons (150g) unsalted butter

¾ cup (95g) confectioner’s sugar

1/3 cup (30g) almond flour

¼ teaspoon salt

¼ teaspoon vanilla extract

1 large egg (lightly beaten with a fork)

2 cups (250g) all-purpose flour (more for dusting and rolling)

 

Almond Cream

1 stick plus 2 tablespoons (150g) unsalted butter at room temperature

¾ cup (150g) sugar

1 ½ cup (150g) almond flour

3 large eggs

 

Apple Sauce

4 Granny Smith apples

¼ cup lemon juice

 

 Apple Topping

4 Royal Gala apples

7 tablespoons (100g) butter

 

For the Sweet Pastry:

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, confection sugar, almond flour, salt and vanilla. When creamed, add the egg, and beat until the mixture is combined. Then, working at low speed, gradually add the flour, stopping just when it is thoroughly incorporated. Shape the dough into a ball, flatten into a disk, cover in plastic wrap, and place in the refrigerator to chill. This can be done up to 5 days ahead of time. Be sure to bring the dough to room temperature a good 20-30 minutes before using to make it more malleable.

 For the Almond Cream:

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and almond flour together. Add the eggs, one at a time, mixing and scraping the sides of the bowl after each addition. Transfer to a bowl, cover with plastic and chill. This can be done up to 5 days ahead of time. Be sure to bring the almond cream to room temperature before using so that it spreads better.

For the Apple Sauce:

Peel and core the Granny Smith apples and cut them into small cubes (not to small or they will cook and disappear). Combine the apple cubes and lemon juice in a saucepan and cook over medium heat, stirring from time to time with a wooden spoon. When the apples have softened considerably—there should still be pieces of apple visible— remove from the heat. Allow to cool completely. Transfer to a covered container and chill in the refrigerator. This can be done up to 5 days ahead of time.

French Apple Tart

Look how there are still plenty of apple pieces in the apple sauce

 

Assemble, Bake, and Make the Apple Topping

Working on a floured surface, roll the dough about 1/16-thick, lifting the dough often and dusting more flour as necessary, making constant turns on the dough. Roll the dough up and around the rolling pin and unmold onto the tart mold, fitting the bottom and sides, and patching as needed. Chill for at least 30 minutes.

Heat the oven to 350˚F.

Spread the almond cream over the unbaked tart, filling it half-way to the top of the rim.

 

Place the tart in the oven and bake until the almond cream is lightly browned, about 25 to 30 minutes. Remove from the oven and allow the tart to cool.

French Apple Tart

The almond cream and sweet pastry dough will bake at the same time; you don’t need to blind bake it.

 

Using an offset spatula, spread the apple sauce over the baked almond cream very thinly. You will not need all of the apple sauce, and that’s ok.

French Apple Tart

Apple tart is almost fully assembled.

In a small saucepan, melt the butter. Continue cooking until it just turns lightly brown (this is called beurre noisette, or hazelnut butter).

Apple Topping: Core the Royal Gala apples with an apple corer. Using a mandolin with safety guard, slice them thinly. Cut each slice in half, and starting at the rim, arrange the slices in a rose pattern, pressing the outward slices lightly against the crust. Be patient to make this design and try to pack as many slices as you can. The fuller the tart, the better it looks. Brush the browned butter over the apples and return the tart to the oven for 10 minutes. Remove and serve warm.

French Apple Tart

Thin slices of red royal gala apples

French Apple Tart

Take your time to arrange and design the slices over the tart.

French Apple Tart

After about 10 minutes, the apples on top are not mushy. That’s all the time the apple slices need to bake ever so slightly but still keep their shape.

 

French Apple Tart

Sweet Triumph!

 

Hope you will enjoy this French Apple Tart after reading this post!

I’m so happy that you visited today! Thanks for reading and browsing my site!

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Cheesecake with Cherry on Top

Cheesecake With Cherry on Top

Luscious, juicy, sweet and versatile, cherries are at peek at the height of summer! This Cheesecake with Cherry on Top is a fun and elegant play on cheesecake;

Bowl of Cheeriosinstead of baked in the oven, the cream cheese is set in the fridge and then topped with a gorgeous mound of fresh cherries and a sweet cherry wine reduction. The result surpasses the expectations.

Cherries have a perfect balance between sweet and acid, making them very easy to pair with wine. A good red wine, such as Pinot Noir is a great combination, but feel free to use another type of red wine of your preference.

Cheesecake With Cherry on top

Be careful to place the cherry topping on top of the tart only at last minute, just before serving, as they will “bleed” and stain the white cheese filling.

 

Cheesecake With Cherry on Top

Yield: 8 servings

 

Graham Cracker Crust

1 ¾ cups graham cracker crumbs

2 ½ tablespoons sugar

6 tablespoons unsalted butter, melted

Cheesecake Filling

1 teaspoon unflavored powdered gelatin

1 ½ cups heavy cream (divided)

½ cup (4oz) cream cheese, softened

½ cup sour cream

3 tablespoons sugar

1 teaspoon vanilla extract

Cherry Topping

2 cups red wine (Pinot Noir is a good option)

1 cup sugar

1 star-anise

1 teaspoon vanilla extract

3 cups red cherries

Equipment: 10-inch tart pan

  • Make the Crust: Pre-heat the oven to 350˚F. in the bowl of a food processor or mixer fitted with the paddle attachment, combine the graham cracker crumbs and sugar. Mix until well combined, then slowly drizzle in the butter until the rust comes together. Press it into the bottom and up the sides of the tart pan. Bake for. 10 minutes, then transfer to a wire rack to cool completely.
  • Prepare the Filling: in a medium bowl, sprinkle the gelatin over ¼ cup of the heavy cream. Allow the gelatin to soften for 5 minutes. Meanwhile, in a small saucepan over medium heat, bring ½ cup of the heavy cream and the cream cheese to a simmer. Whisk until the mixture is smooth and the cream cheese melts. Add the mixture to the bowl with gelatin and whisk until the gelatin dissolves. Let it cool to room temperature.
  • Whip the Cream: in the bowl of an electric mixer, whip the remaining ¾ cup of heavy cream, the sour cream, sugar and vanilla extract until the mixture holds medium peaks. Fold a third of it into the cream cheese mixture, then fold in the remaining whipped cream mixture in two additions. Pour the filling into the cooled tart shell and refrigerate until set, about 4 hours or preferably overnight.
  • Prepare the Topping: in a small saucepan, bring the red wine, sugar, and star anise to a simmer. Reduce the heat to very low and simmer until the sauce is syrupy and sticky, about 30 minutes (don’t allow the mixture to caramelize; it should stay dark red). Strain the mixture, discarding the solids and stir in the vanilla extract. Refrigerate until cooled, at least 1 hour or preferably overnight.
  • Just before serving, toss the cherries with ¼ cup of the red wine glaze. Spoon over the tart, mounding them in the center. Serve the tart with some of the remaining red wine glaze on the side, to drizzle more on the plates if desired.

 

 

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Yogurt Parfait with Granola

Yogurt Parfait With Granola and Strawberry Rhubarb Compote

Some recipes are the perfect experimentation of taste, aroma, texture and colors. This Yogurt Parfait with Granola and Strawberry Rhubarb Compote is the way I like to give my imagination free rein. See those seeds on the top of the bowl? The add crunchy and taste. Even better, they mix perfectly with the sweet & sour taste of yogurt and strawberry rhubarb compote. It inspires health. Eat and breathe. Mediate. Inhale peace. Exhale peace of mind. You can watch a video of this recipe on You Tube!

 

Yogurt Parfait with Granola and Strawberry Rhubarb Compote

 

Makes 2 Parfaits

 

Components:

2 cups Plain Greek Low Fat Yogurt

Tropical Granola (recipe here)

Strawberry Rhubarb Compote (recipe follows)

 

Recipe for Rhubarb- Strawberry Compote

 

3 medium stalks of rhubarb (about 9 ounces), trimmed, and chopped into ¾ -inch pieces

1 ounce fresh ginger, peeled and cut into large chunks

1/3 cup organic cane sugar

1 cup quartered fresh strawberries (rinsed)

zest of 1 lemon, finely grated

1 tablespoon fresh chopped mint leaves

 

  1. In a medium sauce pan, place the rhubarb, ginger and sugar, and cook over medium-low heat, stirring often.
  2. Simmer until the sugar dissolves and the rhubarb becomes soft and tender and releases a lot of juice, about 3 to 5 minutes (be careful not to let the rhubarb create any foam, or the compote will turn bitter and taste like soda).
  3. Transfer the rhubarb and all its liquid to a bowl, and while still hot add the strawberries and lemon zest. Let the compote cool to room temperature, then chill in the refrigerator in a plastic container covered with a tight-fitting lid.
  4. Just before serving remove the ginger piece and add the mint leaves.

You can prepare this compote up to 3 days ahead of time and keep it a plastic container covered with a tight-fitting lid in the refrigerator.

 

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Matzoh Buttercrunch Toffee

Matzo Buttercrunch

Matzoh Buttercrunch Toffee

I write this recipe for Matzo Buttercrunch with a tight heart. As the world is navigating uncertain times with this pandemic, I wanted to come here to my blog and offer help and hope. If there is one thing that hasn’t changed in my life, is the way I feel about cooking, baking, spending time in the kitchen nourishing those we love. Back then, when life was normal, cooking has always been my anchor. OK, it can also be a source of stress sometimes, when I have a big job. But it’s always a good stress, if you know what I mean. Now that the world has turned upside down, cooking is more therapy than ever.

During Passover, we celebrate the exodus of Jewish slaves from Egypt. We do that with many habits and traditions, like abstaining from eating leavened foods for seven days. Instead of bread, we eat Matzoh. You can find it in just about any supermarket. I’m sharing a classic recipe for Matzo Buttercrunch that I discovered through Arthur Schwartz, adapted from his cookbook Jewish Home Cooking. Even if you’re not Jewish, you’re bound to love this recipe! In fact, I have given these treats to friends from all walks of life and they loved it! Everyone does! If you like toffee covered in caramel, you will like this recipe as well. You can top it with almonds, pecans or just about any nuts of your preference. The photos are quite helpful understanding the process. But if you have any questions at all, reach out to me. I’m always here!

 

Matzo Buttercrunch

Adapted from Arthur Schwartz Jewish Home Cooking

Makes one 12 by 15 inch sheet, or about 50 pieces of buttercrunch

 

Ingredients:

4 to 6 matzo boards

1 cup unsalted butter (or parve margarine)

1 cup light brown sugar

½ teaspoon cinnamon

12 oz semi-sweet chocolate Callebeaut, chopped

1 cup sliced almonds, lightly toasted and roughly chopped

 

  • Pre-heat the 350˚F. Line a baking sheet with silicone mat. Spread the pan with the whole matzo boards, cutting extra pieces to fit any uncovered spaces. You want to leave the matzos as whole as possible, but you don’t want to leave any extra space on the sheet pan without matzah. Also, don’t overlap any pieces of matzo.
  • In a medium saucepan, combine the butter and sugar and cook, over medium heat, stirring constantly with a whisk until the mixture comes to a boil. At first, the mixture will separate, but as you mix constantly, it will come together in a beautiful caramel. Continue boiling and whisking for an extra 3 minutes. Add the cinnamon and whisk well.
  • Immediately pour over the matzos and using an off-set spatula, spread the caramel all over. Do not worry about covering both sides of the matzoh boards; spread only on the side facing up.

Matzoh Buttercrunch Toffee

  • Place the sheet pan with matzoh caramel in the oven and bake for 10 to 15 minutes, checking after 10 minutes to make sure the mixture is not burning.
  • Remove from the oven and immediately sprinkle the chocolate all over the sheet pan.

Let it stand for 5 minutes, then use an off-set spatula to spread the melted chocolate evenly and thinly over the matzos.

Matzoh Buttercrunch Toffee

  • Sprinkle with toasted almonds and let it sit for 5 minutes.

Matzoh Buttercrunch Toffee

  • While the matzo is sill “wet”, cut the candy into squares, or simply, just break it into pieces with your hands. Chill in the refrigerator for 10 minutes. Bring it bag to room temperature and let it rest and set. At this point, you can keep the matzo buttercrunch in a covered container for up to 1 week, or in the refrigerator for 3 weeks.

 

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Irish Soda Bread

Irish Soda Bread Recipe

 

I wish Irish Soda Bread would appear more than once a year during St. Patrick’s Day, a celebration of all things Ireland. Although we are surrounded by baked goods, there is something quite special about the Irish Soda Bread Recipe. This rich and handsome bread is made with bread flour, yeast, butter, buttermilk and it’s studded with raisins.

Every culture has its own bread variation, from Babakas from Eastern Europe, Croissants and Kugelholf in France, Colomba Pasquale in Italy, Cheese Bread in Brazil and many more.

Around the early 2000’s, I was an “stagiere” at Payard Patisserie by acclaimed pastry chef Francoise Payard, when the pastry shop was in its full glory in the Upper East Side location. Each day we used to roll croissants in the morning hours and then we’d bake huge batches of dough in the afternoon. Irish Soda Bread was prepared mostly for St.Patrick’s day and Eastern Holiday.

You’d think that I’d be done baking breads by now, but it turns out, I still love to bake at home, especially interesting breads such as this one. I can’t resist a warm oven filling the house with the most wonderful bread aromas. For this Irish Soda Bread, I turned to expert John Barricelli of Sono Baking Company, a lovely bakery in Connecticut.

Bread baking requires patience for sure. Let the yeast do its work and don’t try to rush it. I’m sure you’ll find plenty to do while the dough is resting at various stages. You’ll be rewarded with a delicious and gorgeous bread to enjoy. It also makes a beautiful food gift by the way.

With my recent trip to Belém do Pará, in Brazil, I came back with lots of Cupuacú Jams in the luggage. Turns out, it goes perfectly with Irish Soda Bread. But any jam in the likes of apricots or orange will be nice here! Hope you’ll enjoy this recipe!

 

 

Recipe adapted from Sono Baking Company cookbook

Irish Soda Bread

Makes one loaf

Ingredients:

6 cups bread flour, plus more for dusting the loaves

2 tablespoons plus 2 teaspoons sugar

1 teaspoon baking soda

1 ½ teaspoon kosher salt

4 tablespoons plus 2 teaspoons instant yeast

4 tablespoons unsalted butter, cut into cubes

2 cups buttermilk

1 ½ cups raisins

 

In a medium bowl, whisk together the flour, sugar, baking soda, salt and yeast. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the buttermilk, and using your hands, mix until the dough just comes together, mix in the raisins. Using a plastic bowl scraper, turn the dough out onto a lightly floured surface and knead until it’s smooth and supple, 3 to 4 minutes. Shape into a round loaf.

Irish Soda Bread in the Making

Place the dough into a lightly oiled bowl, cover with oiled plastic wrap, and let rest in a warm location (at least 70˚F) until doubled in bulk, about 1 hour.

Irish Soda Bread rising

Irish Soda Bread proofed

Punch the dough down to deflate it, reshape it into a round loaf, and let it rest again until doubled in bulk, about 1 hour. With a bench scraper, divide it into two pieces, and shape them into two round loaves.

Preheat the oven to 400˚F. Dust the top of each loaf with flour, and with a bench scraper, form an X through the center of the bread, pressing down deeply in both directions with the scraper, almost cutting through the loaf. Place the loaves on a lightly floured baking sheet.

Bake, rotating the sheet halfway through, until the crust is deep golden brown and a cake tester inserted into the center of the bread comes out clean, about 1 hour. Transfer the bread to a wire rack and let cool completely.

Serve it with butter and jam of your preference!

 

 

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Dulce de Leche Souffle

Dulce de Leche Soufle with Coconut Sorbet

Dulce de Leche Souffle

 

Making a comeback: a 70’s inspired recipe for Dulce de Leche Soufle that encourages satisfaction and conversations. Add a scoop of coconut ice cream and welcome to dessert paradise!

Dulce de Leche Soufle with Coconut Sorbet

Serves 12 people:

Ingredients:

3 cups whole milk

10 yolks

1/3 cup (80g) organic cane sugar

2 tablespoons + 4 teaspoons all-purpose flour

2 tablespoons + 4 teaspoons cornstarch

200 g dulce de leche (I used Nestle)

 

14 egg whites

Pinch salt

4 tablespoons organic cane sugar

 

Equipment: Twelve 6-oz soufflé ramekins coated with a thick layer of butter and dusted with sugar all over.

 

  1. In a medium saucepan, bring the milk to a boil.
  2. In a separate bowl, whisk together the egg yolks with sugar until yellow and pale.
  3. Sift together the flour and cornstarch and add to the egg yolk mixture, whisking well until the mixture thickens. Make sure there are no lumps of flour or cornstarch.
  4. Carefully pour some of the hot milk into the egg yolks then add the remaining milk, always whisking well. Transfer this mixture back to the saucepan, and cook over low heat, whisking constantly, until the pastry cream thickens, about 4 minutes.
  5. Add the dulce de leche and mix well, until it becomes homogeneous.
  6. Transfer the pastry cream to a bowl and let cool to room temperature. Store in the refrigerator in a plastic container covered with a tight lid for up to 2 days. Make sure you bring the base to room temperature before adding the egg whites.
  7. Heat the oven to 350˚ F.
  8. In the bowl of an electric mixer fitted with the whisk attachment, place the egg whites with a pinch of salt and start beating until they start to foam and rise. Gradually add the sugar, turn the speed to medium-high, and beat until glossy soft peaks forms (that means when you lift the whisk you should see a smooth triangle shaped pick of egg whites).
  9. Using a large spatula, fold one quarter of the whites into the pastry cream to lighten it, then gently fold in the remaining whites (the reason behind this procedure is to mix smoothly batters that have two very different consistencies like egg whites and pastry cream). Using a spoon or ladle, fill the ramekins up to ¾ full. Place the soufflés on a baking sheet and bake until they are beautifully puffed and golden brown, about 15 to 18 minutes
  10. Remove from the oven and dust some powdered sugar on top.
  11. Scoop a ball of coconut sorbet on top of each soufflé and serve immediately.

 

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If you like what you read, tell your friends about it,

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Leticia

Sweet Potato Pie Recipe

Sweet Potato Pie Recipe

Sweet Potato Pie

Ok, I’m all about healthy cooking. The proof is in the book, Latin Superfoods. But this time of year is a little special! Let’s dig right into this Sweet Potato Pie, adapted from Gourmet Magazine. Go ahead and celebrate the old-fashioned way with family and friends. No guilt allowed. It’s only once a year! Remember, baking a pie, doesn’t mean gorging! Just a sliver slice is all you need. 

Growing up in Brazil, such a tart was not in the habits, and in fact it took some time for me to get the liking of it. But after 20 years of living here, let me tell you, I’m hooked! And Thanksgiving is one of my favorite holidays since it’s all about food, friends and family!

 A note about the recipe: You can roast the sweet potatoes and mash it up to 3 days ahead of time.You can also make and bake the whole pie ahead of time, and just bring it out to room temperature before serving. I like to garnish this pie with whipped cream and cocoa puffs, but even plain this pie is so good.

 

Sweet Potato Pie

(adapted from Gourmet Magazine)

Serves 8

For the Crust:

1 cup gingersnap cookies

½ cup walnuts

1 tablespoon organic cane sugar

Pinch salt

5 tablespoons melted butter

 

For the Caramel:

½ cup regular sugar

1/3 cup water

 

For the Filling:

2 cups (510g) mashed sweet potato (about 2 large sweet potatoes)

3 eggs

½ cup heavy cream

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

1 teaspoon vanilla extract

To garnish:

Whipped cream and chocolate cocoa crisps

Equipment: one 10-inch glass or ceramic pie plate

1-  Prepare the Crust: Pre-heat the oven to 350˚F.

2-  In the bowl of a food processor, combine the ginger snap cookies, walnuts and sugar. Process until well combined then slowly drizzle in the butter until the crumbs are uniformly moist. Transfer to a bowl.

3-  Using your hands and fingers, press the mixture into the pan, patting an even layer over the bottom and all the way up the sides of the pan. Bake the crust for10 to 12 minutes then transfer the pan to a wire rack to cool completely.

4- Prepare the Caramel: In a sauce saucepan, cook the sugar, pure and dry over high heat until it turns amber caramel. Remove from the heat and carefully pour water —it will bubble and steam and harden the sugar— and return to heat to dissolve the caramel. Remove from the heat.

5- in a large bowl, mix with a rubber spatula the mashed sweet potatoes, eggs, cream, cinnamon, ginger, nutmeg and vanilla and caramel, and mix well, stirring gently.

Pour the filling into the crust. Bake the pie until the filling is slightly puffed and center trembles slightly when gently shaken, 40 to 40 minutes. The top may crack, and that’s ok, and the filling will continue to set as it cools. If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool the pie on a rack for 1 hour.

6- Serve the pie at room temperature garnished with shipped cream and cocoa puffs on top.

 

 

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Leticia

 

 

Chocolate Sorbet

Chocolate Sorbet

Chocolate Sorbet

Chocolate Sorbet

 

If there was ever a recipe to sum up a great discovery in the 1980’s, chocolate sorbet was it. Adored for its smooth texture and thin-like silhouette, it was often the choice for restaurant menus with the greats of Le Cirque, or Lutece. Remember those days?

Who did I turn to? Pastry chef Johnny Iuzzini has a great recipe; Revealing in the light taste of summer, this sorbet is very smooth and not too sweet. Keep some in the freezer for a quick chocolate fix.

 

Chocolate Sorbet

Adapted from Johnny Iuzinni’s cookbook Dessert Fourplay.

Makes 1 quart

 

3 cups less 2 tablespoons(690g) water

¼ cup (20g) nonfat milk powder

1 ½ (45g) invert sugar (or corn syrup)

¾ cup (150g) sugar

¼ cup (25g) unsweetened cocoa powder

3 ¼ oz (110g) unsweetened chocolate

  • Set up an ice bath in a large bowl.
  • Whisk the water and powder milk together in a sauce pan. Cook over medium heat until it starts to boil. Whisk in the corn syrup and sugar and continue cooking until it’s all dissolved, about 3 minutes.
  • Add the cocoa powder and chocolate and cook, whisking until the chocolate is melted and smooth. Mix well with an immersion blender. Pour into a bowl and set over the prepared ice bath. Chill completely stirring often
  • Freeze in an ice cream maker. This can take a long time in a home-style ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

 

I’m so happy that you visited today! Thanks for reading and browsing my site!

If you like what you read, tell your friends about it,

I’d love to connect with you! Please do send comments and suggestions,

If you prepare any of the recipes on the site, snap a photo and send it to me!

Follow my food adventures on social media!

Instagram

Facebook

Contact me

And remember always,

Cook at home! Body Up! Health up! Wise up!

See you next time!

Leticia

 

 

 

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