Day two of our trip in Asheville had us move around a bit less but was just as intense, keeping us on our toes until bedtime. Or was it until we all rolled, stumbled, fell, crashed on our beds?! Ha! Yes, we can blame it on all the tasty wines, succulent dishes, intense Iron Chef competition, culminating with an outstanding dinner at Horizons in The Grove Park Inn.
The 4 Diamond restaurant gathered us around one of the best meals I have had in my life, ending in the most perfect sweet note: a chocolate and caramel tasting executed by Pastry Chef Laura Bogard. Before I could even ask our hosts if Laura would be kind enough to share a couple of the recipes, I was graciously handed a print out of all the components of our plate. Once back home in SC, I decided to put my own spin on it and make this Chocolate Torte topped with Caramel Ice Cream and Chocolate Sorbet, inspired by that evening. But let's talk about the day first...
We started with a visit to Sunburst Trout Farm outside of Asheville. I was really looking forward to it for the simple reasons that I used to go trout fishing all the time as a kid and I fully support trout farming when done with sound ecological practices. I was thrilled to meet Sally, her family and her staff after I had read more about them and their operation. They confirmed every thought I had already formed in my head: happy trout, careful workers, quality products.
Before meddling with the trout we were treated to a scrumptious breakfast smorgasbord of trout dishes, carefully prepared by their research and development chef, Charles Hudson. Trout dip, trout omelette, trout gravy and biscuits, hot smoked, cold smoked...you name it, we probably had it. All accompanied by fresh and pickled vegetables from the chef's garden. A feast. We had to draw the line and think about the next round of food aventures and skip lunch.
Food bloggers skipping lunch? Ah yes. We had to keep ourselves sharp and moveable for what was awaiting us next. A full blown, very serious and incredibly fun CSA Mystery Box Iron Chef Competition held at AB-Tech Culinary Arts Center. If I were a student looking for a culinary college, I would, hands down, apply there first. Everything there is made to teach and practice without being stale or stuffy. Me? I was trying to contain that beaming smile of being back on the familiar grounds of a professional kitchen.
I wish I could have combined my two loves of cooking and photographing but I was about to get my hands chopping and my apron dirty. Diane of White On Rice Couple was our full-on photography journalist that day so I will be sure to update you when they post about it. We all had such a blast that I can't wait to see it in pictures!
Each blogger was paired with a local chef to create two courses using the content of CSA boxes provided by The Appalachian Sustainable Agricultural Project, as well as the trout we had filleted that morning and extra ingredients provided by Blue Ridge Food Ventures (love that project - please take the time to click) and our own chefs.
Meet Team France! Yes. Could there have been a better pairing than this? I think not! Indeed, I was teaming up with Chef Michel Baudoin, owner and chef of Bouchon . I have to say that the first thing I told Dodie was "Oh sh!t (!) you know that two French chefs competing together is more explosive than them competing against each other, right?!" She mentioned Michel had a similar reaction, eheh. Ah yes, that's us French peeps. Bill says we take out our swords first and talk later. Very right. But in this case, very wrong.
We had a blast! Talking and yapping away in French. Chopping and dicing while coming up with our competition dishes. We were supposed to make only two dishes, but I guess you will not be surprised to hear that we made three. See! It's not only me during Daring Bakers challenges! It's genetic!! We started off with a fennel and zucchini tart, topped off with chorizo crumbles. Our main course was a Sunburst trout fillet stuffed with local goat cheese, baby turnip filled with purple potato puree. (picture here)
Michel is so low key and humble, I just had the greatest time cooking with him and talking about our experiences with food, cultures, restaurants, etc...I previously had dinner at Bouchon a few years ago and I am looking forward to returning to Asheville just for that!
Dessert was my grandmother's vanilla apple compote served with pecan shortbread cookies. My biggest fear was this item. Seriously. Baking without measuring or weighing, mixing everything while eye balling and feeling the dough. I think I had a couple of shots of moonshine brought over by Todd's chef while the cookies were baking! Turns out that everyone raved about that simple, homey dessert and it even earned us an extra five points. We still lost by 1/2 point though while Alison and Chef Annie Pettry took the high honors of the day.
It was an intense competition but with such great spirited and talented chefs that even if we were feeling it in our gambettes (legs), we still had enough of an adrenaline high to carry on with dinner planned at The Grove Park Inn's Horizons restaurant, Horizons.
We started off by a round of cocktails (check out Jaden's post about her tasty Xanadu libation) and appetizers which got their beauty shot courtesy of Todd.
I did take pictures from that dinner but let's recap my physical state at this poing: late breakfast + cooking competition + a few nibbles of the finished dishes + moonshine + wine + cocktails + outstanding dishes + wine pairings + sake tasting = one very fuzzy sets of pics. Love that Bill knows me so well that he immediately asked the next day whether I had behaved. I think I did :)
Aren't you lucky I don't have all the words, the right words to describe how outstanding this dinner was?! I mean just look at that menu and sigh. I am! Thank you Jeff and Kevin for the superb setting and organization, you can be proud of the team you have cooking for your guests. Seriously, and I am not saying that because I never saw the check, this was one of the best meals of my life. Everything so fresh, sourced locally as much as possible, and executed with such perfection by Chef Duane Fernandes and his staff that I finished each- and- everyone- of- my- plates- OMG- I still- can't- believe- I did this! And the wines...I want to do it all over again but with just the wines! Ok, maybe not...because there is a seriously tempting dessert tray to talk about.
Chocolate almond torte, chocolate sorbet, chocolate and caramel pudding and caramel ice cream and malt shakes. So happy to see I am not the only one thinking mini milkshakes are cool (see DB challenge)! I admit, while deep with both chocolate and caramel flavors, the pudding is the only item I left on the plate after sampling a few bites (research people, it's all research). I did wish for a groundhog day type situation in which that chocolate torte, chocolate sorbet and caramel ice cream would just keep on appearing before my eyes and plate. This good. I have not even been really in the mood for chocolate lately but after making this at home, it is all I can see!!
Soft, luscious, powerful, smooth, intense. I took the three elements I loved the most about our dessert sampler that night and combined them in this entremet, starting with the chocolate torte as the base and then topped off with the caramel ice cream and chocolate sorbet. I made six. We had 2. That's four more for me if I find a way to sneak around Bill. I hope it convinces you to try all three together or separately. It was hard to keep the caramel ice cream around long enough to have any left to fill the cake rings!
Are you still with me for Day 3 and 4 and a couple more exquisite recipes from the chefs of Asheville? Sure hope so!
Have a wonderful 4th of July!
Chocolate Torte, Caramel Ice Cream and Chocolate Sorbet:
For the chocolate torte:
10 oz (300gr) chocolate
8 oz (230gr) unsalted butter, at room temperature
6 eggs
3/4 cup (150gr) sugar
1/2 tsp vanilla
2 tablespoons (15gr) flour
3/4 cup (70gr)finely ground almonds
1/2 teaspoon espresso
1/4 teaspoon almond extract
For the Caramel Ice Cream:
1 1/2 cups (300gr) sugar
1 teaspoon honey
1/2 cup (125ml) water
1 quart (1L) half and half
or 2 cups whole milk + 2 cups heavy cream
12 egg yolks
1 1/2 teaspoon vanilla
3/4 teaspoon salt
For the chocolate sorbet:
2 1/2 cups (625ml) water, divided
1 cup (200gr) sugar
3/4 cup (65gr) cocoa powder
8 oz (240gr) dark chocolate
1/2 teaspoon vanilla
Prepare the chocolate torte:
Preheat oven to 350F and position a rack in the middle. Line a quarter sheet pan with parchment paper and set aside.
In a large bowl set over a pot of simmering water, melt together the chocolate and butter. Remove from the heat and let cool to room temperature.
In a stand mixer (or with hand held beaters), whisk the eggs and sugar on medium speed until slightly thickened. Add the vanilla. Turn the speed to low and add the chocolate mixture and whip for a minute. Still on low speed, add the rest of the ingredients. Beat one minute until everything is incorporated.
Spread the batter on the prepared sheet pan and bake for 20-30 minutes or unti the center is just set.
Let cool completely.
Prepare the caramel ice cream:
In a heavy saucepan, set over high heat, stir together the sugar, honey, and water and cook to a dark amber caramel. Slowly add 2 cups of half and half and return to a boil, stirring to dissolve all the caramel bits. Slowly add the remaining 2 cups of half and half and return to a boil.
In a large bowl, whisk the egg yokls to break them up and slowly pour the hot caramel mixture over them to temper. Pour the content of the bowl back in the saucepan and cook over medium low heat until it coats the back of a spoon. Remove from the heat, add the vanilla and salt and stir until dissolved.
Let cool completely, refrigerate until cold.
Process in an ice cream machine according to manufacturer's instructions.
Prepare the chocolate sorbet:
In a heavy saucepan set over medium high heat, stir together 1 1/2 cups water, sugar, cocoa, and a pinch of salt. Bring to boil, turn the heat down and simmer for a minute. Remove from the heat. Stir in the remainin 1 cup of water, chocolate and vanilla. Let stand for a minute. Whisk the mixture thoroughly to make sure that everything is incorporated and smooth.
Let cool completely. Refrigerate until cold before processing in your ice cream machine according to manufacturer's instructions.
To assemble:
Line six 3-inch round cake rings with acetate or platic cover sheets and place them on a parchment paper line baking sheet. Cut out six 3-inch rounds in the chocolate torte and place them inside the prepared cake rings. Divide the caramel ice cream and chocolate sorbet evenly in between the cake rings. Freeze until solid.
I topped the cakes with fresh berries and tuiles made out leftover frangipane from the last Daring Bakers Challenge.
Saturday, July 04, 2009
Asheville Trip To Foodtopia - Part II
Wednesday, July 01, 2009
Asheville Trip To Foodtopia Part 1
Update: check Todd and Diane's Part 1 here. Amazing!
One of the first things I did when I got back from Asheville, NC was to email Jael and Dan Rattigan from The Chocolate Lounge and beg ask them to share a recipe, any recipe, from their outstanding repertoire. So happy they sent the one for their Chocolate Covered Strawberry Cheesecake (see end of post). Most delicious thing I have had in terms of cheesecakes. Really.
We were in NC to discover the Foodtopian Society of Asheville and we all fell in love with the pair, the minute we walked into their shop. Proof? We told Dodie (Super Mistress of Organization - Tourism Office PR Manager) that we had to take Brian, Todd and Diane there as soon as they'd arrive. Great chocolates, cakes, great photo opps, etc...Yeah, truth is we wanted more. More chocolate, more cookies and more of Jael and Dan. A couple of us even went back a third time and will have a post up soon.
Even though I have spent the last week being wined and dined by the wonderful chefs and artisans of Asheville, I did work very hard (smile and beg a lot primarily) to get you some of the dessert recipes I enjoyed on the trip. As a chef, I know it is no small gesture to part with one and I greatly thank the chefs who shared their creations with me and now you. This is one more example of the generosity of the artisan food crafters we have encountered.
As Diane mentioned one day, these people, restaurant owners, chefs, farmers, cheese makers, bakers, never talk about themselves. They talk about their crop, their product, how it evolved and how they evolved with it, not the other way around. They listened, they laughed, they patiently answered our questions, shared their knowledge and passion. We all took home different views and feelings from this trip I am sure, except one common trait uniting food professionals and food bloggers: we are passionate about food. We are all very tuned in to all of this so I think it was a pretty easy group to talk to but I know that they would have said and done the same for newbies to the concept of locally grown foods.
But who are these fellow food bloggers I keep mentionning? Let me tell you, I felt I had been a little sign that read "for good Kharma" when meeting them last week. Each of us had a little/lot of something to share and discover and oh my! Can we talk! And eat! And photograph! I have certainly made new friends, fell in love with the world again but dang country for being so wide! France is as big as Texas - a trip cross country is done in half a day! Yep, until I find a better way and until we meet again, I'll just keep on reading their blogs.
From left to right: Alison at The Humble Gourmand, Brian from The Food Geek, Tami from Running With Tweezers, Diane from White on Rice Couple, Jaden from Steamy Kitchen and Todd from White On Rice Couple. Truly, honestly, amazingly, funny, smart, down to earth, talented and all around good people to be with. (And no, I am not saying that just because I can't remember certain moments where lots of wine was poured and realised there might be video to remind me why.) On a side note, Tami works as a food stylist and you can guess that we were glued to her stories and experiences. Looking forward to taking her up on her offer to see her in action!
As soon as we had checked in at the hotel, we were off for a little walking tour of Asheville complete with a few gourmet samples and later on dinner. It hit me as we sat down at The Laughing Seed for a tasting of locally brewed beer that I was among hardcore food bloggers like me: listening with both ears, shooting with both eyes (one on the camera, one checking out the aesthetics around), all senses working like mad to capture it all. Having been to Asheville before, I can vouch that The Laughing Seed's popularity is justified: great food, great kitchen staff, fresh ingredients and minimal fuss. Love this place and I was so happy to go back!
A little walk through Grove Arcade revealed more than just a "little walk": indoor fresh markets, specialty cheeses and honeys, cute little shops of all sorts. And then we entered Jael and Dan's shop. We could have stayed there for hours. They are genuinely good artisan chocolatiers. Conversation flowed, questions arised and were patiently answered. They are so passionate and knowledgeable about their truffles making, very easy to listen to and get inspired by. Especially when Dan kept passing the chocolate covered roasted hazelnuts around. And they have coffees, amazing hot chocolates and a plethora of baked goods too! More on that with the Chocolate Covered Strawberry Cheesecake recipe.
We had dinner reservation at Zambra and we kind of reluctantly left The Chocolate Lounge. Little did we know what awaited us at this tappas restaurant. The decor is as luscious as the food and at the same time comfortable and never intimidating, much like the plates that Executive Chef Adam Bannasch and his staff prepared. Jaden recognized right off the bat that portions would have to be somewhat downsized or we wouldn't be able to make it through this 8 course meal. Me? You can't ask me that question at the beginning of a meal! Of course I am going to say "bring it on!". Even with a small downsizing we still ended up rolling out of the restaurant in a certain food haze (or was it the sangria?). Content. Fresh, local and innovative food. Everything well balanced and perfectly executed. And that dessert! Most tasty fruit soup paired with an outstanding basil ice cream. Perfect balance of sugar and herb. Adam, anytime you feel like coming this side of Southern, I'd be happy to take you around our own restaurant gems!
As you can see, we were off to a pretty good start! We went back to The Chocolate Lounge with Brian, Diane and Todd the next day. Within a few minutes we were sitting with some tasty French press coffee and one of the best slices of cheesecakes I have ever had. I am not just saying that. I am not one to like fruit and chocolate, especially berries and chocolate, and I am not the best advocate of cheesecakes in the world. But this? This is something I would want to eat everyday. This Mousse of Strawberry Cheesecake not just "strawberry cheesecake". Run. To. Make. It.
I leave you with this fine introduction and recipe they wrote while I prepare part 2 of this trip. Trust me it gets even better!
Chocolate Covered Strawberry Cheesecake, from Jael and Dan Rattigan.
Serves 12
The best time of year to enjoy this cake is when strawberries are in season, so it can be garnished with fresh berries. however, you’ll see that the puree is made from frozen berries (because the freezing and subsequent thawing releases the juice from the berry’s cells which were ruptured in the freezing process), so enjoy any time of year, and try the same recipe with a seasonal, locally-available fruit of your choosing!
Other ingredient notes: choose ingredients with the same care and attention you would use to pick a babysitter for your kid. dessert is serious business! we use all organic dairy, free-range local eggs, organic sugar, and a highly aromatic vanilla extract. as for chocolate: the ganache topping only uses 4 ounces, so get a couple bars of something you would enjoy nibbling, preferably with a fruit-forward bouquet to complement your berries!
Strawberry puree:
10 oz. frozen strawberries
2 Tbsp. sugar
2 tsp. freshly squeezed lemon juice
Almond crust:
2 cups whole raw almonds
2 oz soft unsalted butter
3 T sugar
¼ t salt
Strawberry cheesecake:
1 lb. cream cheese, room temp
1 cup (7.5 oz.) sugar
3 large eggs, room temp
1 ½ tsp pure vanilla extract
¼ tsp salt
12 oz sour cream, room temp
2/3 cup strawberry puree
Ganache topping:
4 oz. chocolate (50-55% cacao mass is best), finely chopped
4 ½ oz. cream
½ large egg (beat 1 egg, weigh it, and use half)
Prepare the strawberries:
Thaw strawberries and strain out the juice completely (reserve pulp, should be about 5 oz). Place juice in a small saucepan and, at a simmer, cook down to a third of original volume. (you should start with about 5-6 oz, and end with 2 oz.) Add sugar to reduction and stir to dissolve. Mix juice and pulp together with lemon juice.
blend in food processor or with immersion blender.
Prepare the crust:
Preheat oven to 400F and position a rack in the center.
Pulverize almonds, sugar, and salt in food processor until crumbly. Add butter and pulse to combine. Press into bottom and sides of 9” springform pan (2.5” tall)
bake 15-20 min, or until deep golden brown. Set aside to cool while you make the cheesecake.
Prepare the cheesecake:
Turn the oven down to 350F.
Beat cream cheese and sugar until very smooth (3 min) in a stand mixer at medium speed using the whisk attachment.(yes you read right. It gives the cake that mousse quality). Add eggs, 1 at a time, scraping bowl and beating after each just until smooth. Add vanilla & salt and beat until incorporated. Beat in sour cream. Beat in strawberry puree. Wrap the pan with the crust in a double layer of aluminum foil.
Pour batter into crust. Place in water bath (hot water) in a larger oven proof pan
bake 45-55 min.
5-10 min before cheesecake is done, make ganache topping:
Boil cream. Pour over chocolate and let sit a minute. Whisk gently until chocolate is melted and smooth. Gently whisk in egg. Spread over hot cheesecake (careful, and don’t pour it all in one place as cheesecake is fragile). Smooth out the top. Bake 12-15 more minutes until ganache is set along the sides. Remove from oven and place on a cooling rack, with a large mixing bowl over the pan (to cool slowly). When it reaches room temp, refrigerate. Chill 8 hours before unmolding. To unmold, run a thin blade knife around the cake pan sides. Remove springform. Gently slide cake onto serving plate. Store covered in refrigerator.
it’s easier to cut the cake if you heat the knife. run it under very hot water, then dry it. Slice!
Saturday, June 27, 2009
Cherry Bakewell Tartelettes With Cherry Pit Ice Cream Milkshakes
June has definitely been a strange month starting by my baking the latest Daring Bakers challenge the first week it was revealed. That has not happened in almost two years but there are too many work deadlines this month to monkey around with all forms of important business. Work and Daring Bakers that is. These Bakewell Cherry Tarts served with Cherry Pit Ice Cream Milkshakes don't monkey around either.
Oh yes, even after all this time I still take my DB very seriously!! Our challenge this month was to make this traditional British tart and beside the three key components of the shortbread pastry crust, preserves and frangipane filling, we were pretty much let loose to do as we desired. If you have been catching my latest Daring Bakers challenges, when I am given this much freedom, my mind goes in overdrive and the kitchen turns into super porduction for a few hours. All around me usually rub their hands knowing there will be an abundance of desserts for the next few days while B. sighs as he approached the scene of the crime.
This time, I decided to throw myself a real challenge. To only make one possibility. How did I do? Well, I thought everything was groovy, sticking to my one idea of cherry preserve and almond frangipane. Then my brain got a little looser and I had this urgent craving to make cherry pit ice cream while pitting a few boxes of cherries for jams. Summer is here, I am jamming people and stone fruits are definitely high on my list. I like to get the darkest one I can find for jams, makes the finished color really pretty.
Having made Bakewell tarts before, I wanted to fiz things up a bit and serve them with tiny milkshake shots. I have had cherry pit ice cream on my mind ever since Shuna from Eggbeater posted about it last year. I am not going to get into the whole controversy of using pits in ice creams (or jams for that matter). Shuna wrote three very detailed posts about it so please read them well if you are interested in the topic.
All I can say is I did not hear a peep out of my guests when dessert came around. I think that means they'll be back, ahahah!
The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.
Cherry Bakewell Tartelettes:
Notes: The only change I made to the recipe given by our hostesses was to prebake the tart shells before filling them with jam and frangipane. The high ratios of butter in both the crust and filling can hinder the crust from baking all the way through while your filling overcooks.
Makes ten 3-inch tartelettes.
Sweet shortcrust pastry:
225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water
Frangipane:
125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds (or other nut of your choice)
30g (1oz) all purpose flour
Jam or preserve of your choice
Prepare the dough:
Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes.
Prepare the frangipane:
Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.
Assemble the tartelettes:
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pans, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Place the tarts on a baking sheet line with parchment paper and chill in the freezer for 15 minutes.
Preheat oven to 200C/400F. Position a rack in the center of the oven.
Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish.
For the milkshakes: process about one cup of the cherry pit ice cream (or you favorite one) in blender with enough milk to achieve milkshake consistency. Serve in glass shots alongside the tarts.
Thursday, June 25, 2009
Gone Fishing!
I had a feeling I ought to put a "Gone Fishing" sign on this page last monday and leave you to meet my beta, Elliott instead of pacing my hotel room trying to find a good internet signal. I also did not realize that our schedule of eating and meeting wonderful people here would leave me happily tired and satisfied but with only one desire, that of saying "hi" to my pillow as soon as possible each evening.
But where the heck am I? Curently in Asheville, NC (typing this from the little alcove between the closet and the microwave for as long as I don't lose this internet signal) and heading home today. Why? Research of course....bloggers are relentless researchers and will take on all forms of food torture in the name of information.
When Jaden from Steamy Kitchen sends you an invite to go with her to Asheville to discover all the wonderul farms, artisans, foods of the city and region, you are unlikely to say no. You are very likely to jump for joy and run to pack your bag!!
It's been amazing sharing this experience with her and a super group of ubber wonderful bloggers all orchestrated by the brilliant Dodie. My partners in crime these past few days were Todd and Diane from White On Rice Couple, Brian from The Food Geek, Tammy from Running With Tweezers and Alison from The Humble Gourmand.
Yeah...pretty lucky me! Wonderful talents, energies, stories. I was a little blogger struck when we all met one morning for breakfast. I mean how would you not? If only I could keep close that trap that is my mouth whenever my brain screams "shut up Helen!" Yes, I always feel like I talk too much or ask too many questions. Sorry folks, can't help it, I love interacting and conversing. And eating....
And eat we did, do, will do again today before heading home. There are so many wonderful artisans, local chefs and food crafters that I met these past few days that just plopping a few names here tonight does not do them justice. I need to go through my notes and finish downloading 700+ pictures from the trip. I know that it's nothing compared to what Diane and Todd have been shooting, but that's their job and they rock at it.
I will definitely be back tomorrow with the recipe for one of the amazing desserts we have had this week as well as few more delicious bites. In the meantime I am going to dream of fresh local cherries and strawberries hoping it can start a detox process!
Sunday, June 21, 2009
Pumpkin Seed Mascarpone Mousse And Raspberry Tartelettes
I realized a couple of years into our marriage that the occasions to take out our china and break into grandma's pretty silveware were going to be limited if we did not expand the meaning of "occasions". Even a simple and casual dinner with friends is now considered one. A moment to celebrate friendship, time set aside to connect or reconnect, all made special by the conversations and the people around them. Even a simple dinner calls for a special dessert like these Pumpkin Seed Mascarpone Mousse And Raspberry Tartelettes and my grandmother's vintage dessert spoons. Just because.
I like to set a pretty table and make a special meal when we have company and you can guess that there is a treat awaiting them for dessert. We are not stuck into fussy table settings and usually end up taking our plates to the back deck during Spring and Summer or cozy up in front of the fireplace during the winter. I also love the fact that I can take the dogs to the dock around 7pm and sit there watching the sunset while the porpoises give us a little show. Pretty idyllic. Something to take in and make time for.
We had friends over the other night and decided to get some crabs at the dock and have a simple crab boil for dinner. I knew we'd have to cover the deck table with layers of newspaper and just get ready for things to get messy. But oh so much fun! What I did not expect was for B. to call me from the dock and ask us to bring the party over there. I trust him and I knew there was a reason. We were not disappointed. The sea was at full tide, the sunset gorgeously pink, yellow and red and the porpoises were giving us the funniest game of hide and seek. Good company, good food, delicious surroundings. I don't know how I got so lucky and I tried to take it all in since I know we won't be here forever.
I wish my dad would have been there with us that night because it would have been the perfect setting to wish him a Happy Father's Day (he also had a birthday just a few days ago!). I know he would loved it and he would have loved the whole meal, complete with these tarts. And I know my grandma would have loved to see her pretty silverware hanging out at the dock in a very informal setting. She was cool like that.
My intentions were to make pistachio and mascarpone mousse tarts but I was already using all of my pistachio stash for another project. I am stubborn though. I wanted something green to contrast with the red of the raspberries I intended to use. I looked around in the pantry and remembered a container of raw pumpkin seeds. Hmmm...would it work? Well, there is no better way to find out than to just do it, right?
Oh yes...it does! The tartelettes start with basic shortcrust rounds (or sable dough) set at the bottom of a tart ring and topped with a layer of almond cream. The pumpkin seeds are finely ground before being mixed in with mascarpone and whipped cream to make the mousse. To finish the tarts are studded with plump and tasty fresh raspberries. I admit there is a new store opening up nearby and with opening specials running all week, I got ingredients for close to nothing but if either mascarpone are hard to find or cost prohibitive where you live, you can substitute cream cheese and other berries like strawberries .
Pumpkin Seed Mascarpone Mousse and Raspberry Tartelettes:
For the tart shells:
1 stick (115 gr) butter, at room temperature
3/4 cup (93 gr) powdered sugar, unsifted
1 large egg
1 1 /2 cups (190gr) flour
2 tablespoons (20 gr) cornstarch (makes for a lighter crumb)
pinch of salt
For the almond cream:
1 stick (115 gr) butter, softened
1/2 cup (100 gr) granulated sugar
1 cup (100 gr) ground almonds
2 eggs
1/4 cup (60gr) heavy cream
Pumpkin Seed Mascarpone Mousse:
200 ml heavy cream
4 oz (120gr) mascarpone, at room temperature
2 tablespoons (25gr) sugar
1/3 cup (80gr) raw pumpkin seeds, ground
2 cups fresh raspberries
Prepare the tart shells:
In a mixer, whip together the butter and sugar together until light and fluffy. Add the egg and mix until incorporated. Add the flour, cornstarch and salt and mix briefly. Dump the whole mixture onto a lightly floured board and gather the dough into a smooth ball. Do not work the dough while in the mixer or it will toughen it up. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
When the dough is nice and cold, roll it out on a lightly floured board or in between the sheets of plastic. You will need half the amount of dough to make the tartelettes. The other half can be kept in the fridge for up to 5 days or frozen, well wrapped for up to 3 months. Cut out eight rounds with a 3-inch pastry ring. Place them on a baking sheet lined with parchment paper and bake at 350F for 8-10 minutes. Let cool.
Prepare the almond cream:
Place the butter, sugar, almond powder, and the eggs in a large bowl and whisk until smooth (can also be done in a food processor). Add the cream but stir it in carefully instead of whisking it (you do not want to emulsify it or it will rise while baking). Refrigerate for 30 minutes. Place the 8 baked rounds of dough in eight 3-inch pastry rings, divide the cream evenly among the rings and bake 20 minutes at 350F. Let cool.
Prepare the mousse:
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream to medium stiff peaks and reserve it in the refrigerator while you prepare the mousse.
In a medium bowl, whisk together the mascarpone and sugar with a spatula (really no need to put your mixer to use on that one). Add the ground pumpkin seeds and mix thoroughly until incorporated.
Carefully fold the reserved whipped cream into the mascarpone base by placing your spatula in the center of the bowl, scooping the bottom over the top. Give your bowl a 45 degree turn and repeat until the batter is smooth.
Assemble the tarts:
Place the mousse in a pastry bag fitted with a star tip and pipe a large dollop of mousse right in the center of the tartelettes, leaving a small border all around. Place raspberries all around the mousse. Refrigerate until ready to serve.
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I need to end this post by telling you that I feel like the luckiest girl on my block lately and I'll tell you more about it during the week when I am done rubbing my eyes in amazement. All I can say is that you will see a group of bloggers doing a bunch of fun and food related things in a pretty cool place. All in the name of research. Of course. Which reminds me I need to start packing...
