Latte Portoghese with Farm Fresh Eggs (a must)!

Latte Portoghese with Farm Fresh Eggs (a must)!

Every time I see my favorite "gal," the Bruna Alpina I think of this recipe...
This is a time tested recipe handed down from my Tuscan family ties, a nice and simple variation on custard. I remember this one well because the eggs were always so fresh and the yolks ultra yellow; I can smell it cooking now! Make sure you use an organic orange, wash well.

1 Liter whole milk 5 eggs ultra fresh 10 Tablespoons sugar (baker's sugar or ultra fine sugar) Orange rind and Gran Marnier
Boil the milk gently for 20 minutes with 5 spoons of sugar and orange peel. Do not let boil over. Cool well.

While cooling, prepare the caramel coating in the molds by placing 4 or 5 tablespoons (depending on the size of the mold) in the bottom with a tablespoon of water. Heat over high heat until the mix melts and bubbles and then continue heating until it begins to color. Take the color (burning if you will) to the point you prefer, which means lighter the color, lighter the flavor or the darker it becomes the heavier the flavor.Mix 5 tablespoons sugar (or less depending on how sweet you wish this to be) with yolks and Gran Marnier ("season to taste" with this), beat well then add the cooled milk. Lightly beat the whites to mix and add to yolks.
Bake in oven with a pan of water for about 40 – 50 minutes medium oven.

Intensely Dark-Black (99% cacao) Brownies

Intensely Dark-Black (99% cacao) Brownies

This has been a work in progress, re-orchestrating this recipe to work with the chocolate available in Europe. The final result is a dense, succulent, intensely dark, transcendent brownie. If eaten while still warm, the flavors will be deep and rich, utterly delicious! Published in grams.  Today is Sept 30 2012 and I have finally fixed this recipe when using European ingredients and the 99% cocoa chocolate bar.
 
 Clairified butter = 150 gm
50gm  of 99% chocolate.  

 I use Lindt's 99% chocolate bars, they are expensive but the chocolate is ultra fresh. Do not use Baker's squares for this recipe, I have altered it to work with only 85-99% cacao chocolate bars. These do not contain emulsifiers or other fats just a little cocoa butter. Baker's is mostly cocoa butter filler and emulsifiers.

2 eggs beaten with
220 gm sugar

Melt in double boiler, butter and chocolate.
Beat eggs and beat in sugar.

Mix melted butter and chocolate with beaten eggs and sugar.

add 1/2 tsp of salt
1 ½ tsp vanilla
115gms sifted and remeasured pastry flour

Use a square pan 8x8 inches or 20cm x 20cm pan
bake 20 -30 min @350 F or 190 C

Knock-Your-Socks-Off Bread Pudding Soufflé & Whiskey Sauce

Knock-Your-Socks-Off Bread Pudding Soufflé & Whiskey Sauce

This recipe is a three-step process. The pudding base can be made a day in advance as well as the bourbon sauce.
Phase One: Bread Pudding ¾ cup Caster sugar or baker’s sugar 1 tsp ground cinnamon Pinch of freshly grated nutmeg 3 medium organic eggs 1 Cup heavy cream 1 tsp vanilla 5 cups New Orleans French Bread, in 1 inch cubes 1/3 cup top quality raisins. Currants may be used as well for a smaller raisin if desired.
The bread must be light and tender such as some of the French breads made at the super markets. If it is dense bread, it will soak up all the custard and the pudding portion of the recipe will not work. Baker’s sugar is not in many supermarkets but can be found at Ralph’s, not at Vons and Caster sugar at finer supermarkets such as Whole Foods.

Preheat oven to 350 degrees. Grease an 8-inch square-baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat the eggs until smooth and then work in the heavy cream. Add the vanilla, then the bread cubes. Allow bread to soak up the custard. Place the raisins in the bottom of the greased pan. Top with the bread/egg mixture. Bake for approximately 25-30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry. Cool slightly. Turn out on to a cutting board and gently chop. Leave oven on to 350 degrees.
 
Phase two: Meringue
9 Medium egg whites
¾ cup baker’s sugar
¼ tsp cream of tartar

Butter six 6oz ramekins or use a large soufflé dish and dust with extra sugar. Beat on low the egg whites and cream of tartar until frothy. Turn up to high and whip until soft peaks form. Slowly add the sugar and beat until stiff and glossy. The egg whites should be completely free of yolk and they will whip better if the chill is off of them. To test them, use a clean spoon; if the whites stand up stiff similar to shaving cream, when you pull the spoon out the meringue is ready. Do not over whip, or the whites will break down and the soufflé will not work.

In another large bowl, take half of the bread pudding and fold into it ¼ of the meringue. Add a portion of this base to each of the ramekins.

Place the remaining bread pudding in the bowl and carefully fold in the rest of the meringue. Spoon to dishes and top off or mound the soufflés to about 1 and ½ inches above rims. Smooth and shape tops with spoon into a dome over the ramekin rim. Bake immediately for approximately 20-25 minutes or until golden brown. Remove from oven and using a spoon, poke a hole in the top of each soufflé and pour the room temperature bourbon sauce inside the soufflés. Serve immediately.

Use about half of the sauce for this and serve the remaining on the side or dress the plates before un-molding.
Phase 3: Bourbon Sauce
1 Cup heavy cream
½ Tbsp cornstarch
1 Tbsp water
3 Tbsp caster or baker’s sugar
1/4 cup excellent bourbon

Place the cream in a small saucepan over medium heat and bring to a boil. Whisk cornstarch and water together in a small dish and add to the cream while whisking. Bring to a boil while whisking and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar and bourbon. Taste to make sure the sauce is sufficiently sweet to taste and with a good bourbon flavor and has a nice thick consistency. Cool to room temperature.

A side note about Bourbon. I love bourbon and started my love affair with Maker's Mark. It is a spicy bourbon and makes a cinnamon-y sauce. Knob Creek is dry. To give a very distinct flavor try using a rye from Bulleit.

Pears Nobile(no-bee-lay), like Monet's Haystacks

Pears Nobile(no-bee-lay), like Monet's Haystacks

Poached pears make a pretty dessert plate and are very versatile through the seasons. In winter, their flavor is heightened when accompanied by a good Gorgonzola, toasted bread and walnuts roasted with butter and salt. During the summer, serve with sweetened mascarpone and lemon peel curls.

6 firm pears with stems Juice of 1 lemon 1 Cup (240 mls) excellent red wine ¼ cup (60 mls) sugar ¼ cup (60 mls) currants 1 vanilla bean split 3 or 4 whole cloves Using a vegetable peeler, peel the pears leaving the stems. With a paring knife, cut a small slice off the bottom of the pears and stand them upright in a saucepan. Squeeze lemon juice over them, then pour on the wine and sprinkle with sugar. Add the currants, vanilla bean and cloves to the wine.

Cover and simmer for 20 minutes (or longer depending on the size and ripeness of the pears); do not allow them to become soft. Midway, turn the pears on their sides and baste several times with the wine. Transfer to serving dishes. Pour some wine syrup over each one and garnish.

A small variation on this theme is to leave them whole, unpeeled and set them upright in a baking dish like Monet’s haystacks. Drench them in wine and sugar and slow bake until they are soft and all the wine is absorbed (may take up to 4 or 5 hours, I used to use my wood oven after making bread or a roast and leave them in the oven all night) Serve warm or cold.

January 26, 2009