Chocolate Cherry Pavlova - Daring Bakers June '10

Excuse me while I pass out from eating too many of these:

CHOCOLATE CHERRY MASCARPONE PAVLOVA

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard

The Pavlova was named after a Russian Ballerina - and as light as this dessert is, I can't imagine anyone twirling and leaping after scarfing down this creamy, deep chocolate mousse.
I had a blast making these mini-pavlovas and they kept in an airtight container really well for at least 3 days until I had time to make the mousse and topping. The recipe for the mousse makes enough for another dessert; maybe with fresh fruit and cream on top.


Recipe: Chocolate Pavlova:
3 large egg whites
1⁄2 cup plus 1 tbsp (110 grams) white granulated sugar
1⁄4 cup (30 grams) (icing) sugar
1/3 cup (30 grams) Dutch processed cocoa powder

1. Place a rack in the center of the oven and preheat to 200o F (95o C) degrees. Line two baking sheets with silpat or parchment and set aside.
2. Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)
3. Sift the confectioner into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)
4. Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon.
5. Bake for 2-­3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.
RECIPE: Chocolate Mascarpone Mousse-
1 1⁄2 cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)
grated zest of 1 average sized lemon
9 ounces (255 grams) 72% chocolate, chopped
1 2/3 cups (390 mls) mascarpone
pinch of nutmeg
2 tbsp (30 mls) Grand Marnier (or orange juice)

1. Put 1⁄2 cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.
2. Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)
3. Mix about 1⁄4 of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.

Home Cured Salmon on Mushroom Blini & Paper Chef #53 Winner

Sometimes my food blog is also my touch stone. Do you ever have those times when work and life's details feel like too much batter for one tiny bowl? It's been one of those weeks for me. Now, as my pages of TO-DO lists look a little more TO-DOable, I can sit and focus on the art of food.

Home Cured Salmon on Mushroom Blini

This recipe came about because of ingredients that were chosen for this month's Paper Chef Challenge. The ingredients (that I helped randomly facilitate) were: Vodka, Salmon, Thyme, and Dried Mushrooms. I'm not in the running, but I can't just sit by and watch the others without playing, so I created one just for fun. The fun turned into a nice Appetizer that I served at a catered party. The curing takes a few days and was very flavorful, but you could also use store bought Gravlax or Smoked Salmon. The Blini is incredibly easy to prep and cooking off takes only a few minutes. (Recipe for Home Cured Salmon with Mushroom Blini at the end of post )

As the winner of last month's Paper Chef (chosen by the talented Fiona of Nice Profiteroles), it is up to me to pick from the lovely entrants on this Paper Chef #53 Roundup.
Karen's Salmon Terrine with Leeks and Mushrooms in Vodka Cream

Kizzy with a Wellington of Salmon
Pauline with a Flammekueche and mushroom soup Flammekueche and mushroom soup NOW THE IMPORTANT THING: The Winner: You can imagine how hard the choosing is when all these recipes sound so good and the pictures make me hungry in a thousand different ways. The Terrine is both gorgeous and company-friendly. The pastry encased Salmon sounds and looks so flaky and tender and satisfying. The Flammekueche sounds so unique with the Salmon addition and Mushroom soup is a favorite of mine. Since there MUST be a solo winner: I choose the Salmon Terrine by Karen. I'm a sucker for seasonal cooking, and the idea of a nice chilled luncheon dish on a hot summer day got the best of me. Congrats to all of you, every one of these recipes are in my files and I can' t wait to share them. Check back with Paper Chef for next month's ingredients and ask a friend to join, it's loads of fun.

ShowFood Chef RECIPE: Home Cured Salmon with Mushroom Blini
1lb. Salmon Fillet (all pin bones removed)
1/4 cup Salt
1/4 cup brown sugar
1/4 cup Vodka
1 Tbls. Fresh Thyme (chopped)
2 Tbls. (or several large sprigs) Fresh Dill (chopped)
1 tsp. Fresh ground black pepper
Place Salmon on several layers of plastic wrap. Create a paste with remaining ingredients. Rub Salmon with paste all over and pressing gently to reach creases in the Salmon. Lay any sprigs of fresh dill on top of Salmon.
Wrap the Salmon in the plastic and place in small pan.
Place the pan of Salmon inside a larger pan, and lay large cans or a small cooking brick on top of Salmon to help press out moisture.
Refrigerate for at least 36 hours, or up to 3 days. (Pour off liquid after the first 24 hours.)
Remove Salmon and wash off the brining. Carve Salmon on the diagonal in strips as thin as desired for serving.

Blini:
1/2 cup Dried Mushrooms (reconstitute for 45 minutes in warm water, then chop into chunks)
2 eggs
3 Tbls. water
*Combine these into a blender and puree til creamy.
*Add puree into a bowl with:
4 Tbls. Flour
dash of salt and pepper
*Stir to form a paste.
*In a separate bowl:
Whip 1 egg white to soft peaks.
*Fold whipped egg white into the mushroom paste mixture til fully incorporated.
*In a skillet with drizzle of oil and heated to Med/High, drop little circles of batter (about 2 inches diameter) and cook like pancakes; when browned on one side, flip and cook for a moment to brown on other side.
*Remove to a warm plate to hold.
*Serve: Blini can be warm or room temp. and topped with a dollop of sour cream, a small sliver of Salmon and garnished with dill or thyme.

Green Tea Piece Montee (Croquembouche) - Daring Bakers May '10

Who doesn't enjoy a "crunch in the mouth"? That's what Croquembouche translates to in English. Another name for this tower of cream-filled puffs covered in caramel and spun sugar is Piece Montee (mounted piece), and in France it's served as a wedding, anniversary or baptism cake. They can be several feet high, or in the case of my little trio - 6 inches each.

MATCHA GREEN TEA PETITE PIECE MONTEE
The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

Most of the time, when I've seen these towers of pastry in the United States, it has been during the holidays. Perhaps because the shape resembles a Christmas tree? Or because, like a Gingerbread House, it's an undertaking to gather all the parts of this and a great crowd-pleaser to present.

In my catering gigs, I've made several Croquembouche and I've made the puff pastry balls (Profiteroles) numerous times with different fillings.
Here's one with Rose Tea filling:
I was inspired to try a pastry cream with Matcha Green Tea by the amazingly chic Gail Baral, (a Tea Sommelier, friend and co-creator [with Robb Wain] for the online Tea Shop, ALGABAR.)
Along with her stylish online business, Gail presents unique, educational and contemporary Tea workshops at some of the best events and hotels in the US and beyond. If you ever have a chance to take part in one of her Teas or the opportunity to invite her to yours, DO!

There are three main parts to the Piece Montee: Pate a Choux (pastry puffs), Cream Filling (ie. pastry cream, mascarpone, or thickened and flavored whipping cream), and the Caramel sauce (used to keep the mounted pieces...well...mounted, and to make the spun sugar threads).


RECIPE: Pate a Choux as given for Daring Bakers

Pate a Choux (Yield: About 28)
¾ cup (175 ml.) water
6 Tbsp. (85 g.) unsalted butter
¼ Tsp. salt
1 Tbsp. sugar
1 cup (125 g.) all-purpose flour
4 large eggs

For Egg Wash: 1 egg and pinch of salt

Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.

Preparing batter:
Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.

Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.

Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.

Add 1 egg. The batter will appear loose and shiny.

As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.

It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

Piping:
Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.

Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.

Brush tops with egg wash (1 egg lightly beaten with pinch of salt).

Baking:
Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.

Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.

Can be stored in a airtight box overnight.

Filling:
When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.

RECIPE: Matcha Green Tea Pastry Cream (adapted from recipe as given by Daring Bakers)

1 cup milk
2 Tbls. Cornstarch
2 Tbls. Matcha Green Tea Powder
6 Tbls. Sugar
1 egg
2 egg yolks
2 Tbls. butter
1 tsp. Vanilla

1- Mix 1/4 cup milk with the cornstarch and 1 Tbls. of Matcha Powder.
2- In a saucepan, heat the rest of the milk, sugar and 1 Tbls. Matcha Powder
3- When the milk just begins to form bubbles around the edges, remove the pan from the heat.
4- In the bowl with the cornstarch mixture, add the egg and the egg yolks, whisk til smooth.
5- Pour just a bit of the warm milk into the egg mixture and whisk constantly so the eggs do not cook.
6- Then pour the egg mixture into the pan with the rest of the warm milk and return to Med/High heat.
7- Now, using a spatula, or wooden spoon - stir constantly until the mixture is thick and begins to boil.
8- Remove from heat and beat in the vanilla and butter til smooth.
9- Place in a ceramic dish, cover with plastic wrap that you press onto the pastry cream.
Chill in the refrigerator for at least 6 hours or up to 2 days.

RECIPE- CARAMEL (for mounting and spinning sugar)

1 cup sugar
2 squeezes of lemon juice
1 Tbls. Water

In a saucepan, bring all three ingredients to a slow simmer while stirring over Med. heat.
Using a pastry brush dipped in water, wash down the inside of the pan on occasion to avoid having the sugar crystallize.
When a boil is reached, stop stirring and allow to boil for about 5 minutes or until a slight caramel color appears. Remove from heat and stir while sugar cools.

PUTTING THE TOWER TOGETHER:
Using the filled cream puffs, carefully dip each one into the caramelized sugar as you build your tower.
Start with the round base and gradually move to the next layer, using less puffs as you go and moving inward to a cone shape.

As the sugar cools and becomes taffy-like, use a fork to pull strings up and drape around your tower of pastry puffs.

If at any time the sugar gets brittle or too hard to work with, just reheat and start again. It can be used over and over by reheating.

Duck & Mushroom Pot Stickers in Tomato w/Wasabi Cream (Paper Chef #52)

What would you have created with these four ingredients: Duck, Tomato, Wasabi and Cream? That's what Paper Chef, one of the longest running Food Blogger challenges around, is all about. Each month there is another set of random ingredients just waiting for imagination and execution to meet on a plate.

Pan Roasted Duck Pot Stickers
in Tomato Broth w/Wasabi Cream Sauce

One of my other spinning plates (aka: jobs) is teaching Improvisational Theatre. It's an art-form that, among other things, uses audience suggestions to create a story or character. I've been teaching and loving it for years. The challenge of creating something out of random ideas, being resourceful, developing and designing are all areas that get my spirit tingling. Like cooking, there are techniques that make the creations work better; the most talented make it look effortless.

Like cooking, not every time out is successful, but it feels/tastes/sings/sparks when it really works and at least teaches you something when it fails. I am truly excited by this dish.

For one, Asian inspired food is new to me and I love experimenting in new arenas. One of my favorite bloggers (Rachael of La Fuji Mama) has lived in Japan and cooks completely approachable Asian cuisine effortlessly. I've been making her hand-made Gyoza wrappers for months (added my little cheat of rolling the dough out with a pasta maker.)
Duck is not always an inexpensive item, but with this recipe you can use just a couple breast pieces and make it go a long way, yet still enjoy the earthy taste and the elegant opportunity.
If you have never made Pot Stickers before, this is a really easy way to give it a try. The first time I made them (with minced shrimp a few months ago) I think I made about 20 and feared they would go to waste. My son and husband ate 16 by themselves (I got 4). In a restaurant we would maybe split an order with friends and each of us have 1 - 2, but those guys made a meal of them. Like most things, home-made can't be beat.

Recipe: Pan Roasted Duck Breasts Duck Filling:
2 cooked breasts chopped fine
2 scallions white and green chopped fine
3 med. mushrooms chopped small
1 Tbls. soy sauce
1 Tbls. Mirin
1/2 tsp. grated fresh ginger (easier to do if ginger is frozen first)
1 tsp. red chili paste pepper to taste

On the fatty skin side of the duck breasts, make several slits so the meat will not curl. (refer to picture above)

Preheat the oven to 375F.

On the stove-top, heat an oven-proof skillet on Med. with no oil. Add and Cook the duck breasts fat side down for about 5 minutes. You want to slowly render the fat. As the pan gathers fat, carefully pour it off and save it for another use. (Cooking with the skin on will give the meat a great flavor, so don't remove it first.)

Turn the duck breasts over and sear the other side for about 2 minutes.

Turn back so the fatty side is down and place the pan in the oven for about 10".
Remove the duck to rest and cool. Remove the skin and chop the meat.

In a bowl, add the meat and all the other ingredients, mixing well. Use about a teaspoon of filling in each wrapper.

RECIPE: Gyoza wrapper: fresh made using recipe and guidance by Fuji Mama here:
Or/ use wonton wrappers or frozen gyoza wrappers from store



RECIPE: Cooking the Pot Stickers -

In a skillet, heat several Tbls of oil on Med/High and add the pot stickers (fold side up). Cook til the bottoms of the pot stickers are browned. Remove skillet from the heat and carefully pour in 2 cups of Tomato Broth. Return skillet to heat, cover and lower heat to steam the pot stickers for 5 minutes.
Remove cover, and using tongs, remove the pot stickers to a serving platter. Add more broth if needed to make a soupy sauce and stir. When ready, gently ladle the broth onto the platter to surround the pot stickers.

Drizzle the Wasabi Cream as preferred. Serve to the delight of your peeps.

RECIPE: Tomato Broth-
1 can tomatoes chopped
1 small bunch cilantro chopped (optional - could us basil leaves also)
1/2 shallot
2 tsps. olive oil
salt/pepper to taste
Puree ingredients in a blender til smooth, and heat.

RECIPE: Wasabi Cream -
2 Tbls. Wasabi Powder
1/2 cup Sour Cream
(1 Tbls of heavy cream if needed )
Mix together for drizzling.


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Paper Chef is open to anyone - no sign ups, or commitments, just a spirit of self-challenge. Hope to see you there next month.

Spring! Color me Raspberry Pot de Creme

Dear Spring,
What took ya? Maybe it's just me, but winter was such a clingy lit'l rascal this year. I'm so happy to see blossoms and color peeping out of the shadows, sunshine showing up and hanging out a little longer, and baskets of berries jumping into my bag at the Farmer's Market.

Fresh Raspberry Pot de Creme

This is one of the easiest and fastest treats ever. And it can go from an elegant addition to a luncheon (how posh) to a "everyone grab a cup of pudding" kid's party.

If fresh raspberries haven't shown up for you yet, it works great with your frozen ones too.


RECIPE:
1 cup raspberries
1 cup heavy cream
1 cup milk
1/4 cup sugar
2 eggs
3 egg yolks

Pour the milk, cream and raspberries into a saucepan and heat to just before boiling. Cover the pan and let sit for 10" while the raspberries infuse the dairy.
While waiting, whisk the sugar, eggs and egg yolks together in a bowl until light and frothy. Hold.

Reheat the cream and raspberries, stirring to break down the raspberries. Bring to just before a boil and remove, strain carefully into another bowl.

Gradually add the raspberry mixture to the egg mixture, whisking constantly so the eggs don't cook in the warm milk.

Fill ramekins or Pot de Creme pots with the creamy raspberry mixture and place the containers into a deep sided pan. Set up a bain marie: Pour boiling water carefully around the ramekins in the baking pan, just to about half way to the filled ramekins.

Place in an oven preheated to 350 for 30". Let the ramekins cool in the water, remove and chill for at least 2-3 hours in the refrigerator.

Garnish with extra raspberries, or dollops of whipped cream.

*Optionally stir in a Tbls of Chambourd to the cream mixture just before pouring into the ramekins or pots for cooking.

These keep for a couple days in the fridge, which makes them a wonderful "make-ahead" dessert.

Quote from hubby - "Yeah, they're little so you can eat more than one, right?"
Do you have a favorite easy spring sweet? I'd love to try it, too. Thanks for pausing at my blog.