Saturday, March 24, 2012

Tiramisu For Keressa

One of my favorite people in the world, who happens to be a coworker, really loves tiramisu.  She'll be leaving us soon so I thought I'd ply her with her favorite treats to make her want to stay :-P

This was my first attempt at tiramisu...It WILL be happening again!  Easy to make and absolutely delicious!


 Tiramisu

4 large eggs, separated
1 cup plus 1 tablespoon sugar
16 ounces mascarpone cheese
1-1/2 cups brewed coffee
1/2 cup dark rum ( I used
The Kracken...because it's amazing!)
40 store-bought ladyfingers
1 cup heavy cream
cocoa powder
bittersweet chocolate

In a large bowl, beat egg yolks and cup of sugar until light and fluffy. Stir in mascarpone until incorporated.

Whisk egg whites until soft peaks form. Fold in beaten egg whites into mascarpone mixture.

In a small bowl combine coffee and rum. Dip ladyfingers into coffee-rum mixture and lay in rows in the bottom of a 9-by-13-inch dish. Spread half of the mascarpone cream on top. Make one more layer of ladyfingers and the remaining mascarpone cream.

Whisk heavy cream and tablespoon of sugar until stiff peaks form. Spread whipped cream on top.

Dust with cocoa powder and garnish with grated and/or shaved bittersweet chocolate. Refrigerate for at least 2 hours, preferably overnight.

Sunday, March 11, 2012

Trial and Error

My attempt at beef jerky...with questionable success :-)
I looked at about a dozen recipes for beef jerky and I wound up combining the 2 that I thought would most appeal to us.
One roast called for bottom round roast and the other called for a tri-tip roast. A standard in jerky making is that you want the least amount of fat possible so once I cut into the tri-tip (on the right) I was surprised at how much marbling there was.
I mixed the marinade recipe, added the meat and poured it all into a bag...I put it in the fridge and flipped the bag every few hours.
After 24 hours of marinating I put a single layer, well spaced apart, on the dehydrator trays. The manual said that it could take up to 2 days but mine was done after only 20 hours...slightly over done actually.
The flavor is really good...not quite what I was going for but I'll try a different recipe next time. Also, the tri-tip was much too fatty for long term storage. If I were making this jerky to store I would definitely need to use the bottom round only as it's much leaner. Also, I think it could have used a few hours less time in the dehydrator since it's almost a little crunchy in areas...but it's still tasty :-)
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Here's the recipe I used:
2 small lean roasts
1/2 cup rice wine vinegar
4 Tablespoons Soy Sauce
2 Tablespoons fresh minced garlic
1 Tablespoon ginger (called for fresh but my market was out so I just used powdered)
6 Tablespoons brown sugar
2 Tablespoons Jack Daniels
2 teaspoons freshly ground black pepper
1 Tablespoon chili flakes
1 teaspoon dry mustard
1 Tablespoon liquid smoke
several dashes of Worcestershire sauce
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The flavor has a bit of an Asian influence and while it's good I want something a bit more savory with a whole lot more cracked black pepper next time.