Myfudo Blog » italian dessert

easy desserts & recipes: tiramisu entremet

MyFudo — Fri, 29 Jun 2012 13:56:57 +0000

Entremets is an Old French word that means “between servings”. In modern French cuisine, entremet is a dish served in between courses to cleanse the palate for the next dish or it can simply be a dessert. This was common among the nobility and upper middle class in Western Europe, in the later part of the Middle Ages and the early modern period. An entremets’ main function was to herald the end of a course, be a conversational piece (hence, its elaborateness) and to prepare the diner for the next dish. Nowadays, entremet’s are usually chilled desserts that are made with layers of mousse and cake. It can even include pastry creams that help it set better.

One of my favorite entremet’s is the Matcha Entremet (green tea). Matcha is increasingly becoming popular, not just because of its health benefits and effectiveness to help you detoxify after a rich food binge, but more so its taste. It isn’t just served as a hot beverage but it is starting to be incorporated into savory and sweet edible concoctions.

It isn’t difficult to see the French & Italian influence in Japanese cuisine. Crepes are a popular French pancake whereas okonomiyake (savory pancake) or doriyaki (sweet bean pancake) are the Japanese versions. Much of the French influence on Japan happened in the mid-nineteenth century where many of the French artists were fascinated with the Japanese ukiyo-e prints. They were much like flattened blocks of color that was slightly off center. The Japanese were also influenced by the prominent artists in Europe such as Toulouse-Lautrec, Monet, Klimt, van Gogh, Degas, Whistler and many more. The famous Japanese realist artist Katsushika Hokusai, best known for his work Thirty six Views of Mount Fuji, was heavily influenced by French and Dutch landscape artists as seen in a lot of his works with its distinct use of realistic shadows and shading. It was an era where shared concepts in art and cuisine were embraced and savored. More so, the French and the Japanese create desserts with such intricate detail they look much like art work. The desserts must be savored by your eyes as much as your mouth. In fact, enjoying Japanese desserts makes me sometimes feel like I’m strolling around Paris.

There are some ingredients that when combined, become a magical concoction, much like matcha and chestnuts. Chestnuts provide a deep, rich, earthy taste that perfectly complements the lightness of green tea. If entremets were intended to cleanse the palate, this will surely do the trick. And if you want to end your meal with a clean aftertaste, this is so much better than an after dinner mint.

For me, my favorite dessert still is Tiramisu.

Ladyfingers

Recipe Adapted From Joy of Baking

Ingredients

1/2 cup (65 grams) cake flour, sifted
3 large egg yolks, room temperature
2 tablespoons (25 grams) granulated white sugar, divided
1/2 teaspoon vanilla extract
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
3 tablespoons (36 grams) granulated white sugar
Powdered (icing or confectioners) sugar for dusting the tops of the cookies

Directions

Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. To make the piping of the cookies easier, use a pencil and ruler to divide the parchment paper into three – 3 inch (7.5 cm) rows, with about 1 inch (2.54 cm) between rows. Have ready a large pastry bag fitted with a 1/2 inch (1.25 cm) round tip.
In your electric mixer, fitted with the paddle attachment, beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Sift the cake flour over the batter but do not fold in.
In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy. Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated.
Transfer the batter to the pastry bag and, holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 3 inch (7.5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide. Pipe the batter leaving about a 1 inch (2.54 cm) space between the cookies.
When you have piped all the cookies, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger.
Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm. If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking. Finish cooling the ladyfingers on the wire rack before using or storing. If you are not using the ladyfingers right away, freeze them. Ladyfingers stale very quickly unless they are soaked in a liquid. To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.

Makes about 4 1/2 dozen 3 inch (7.5 cm) Ladyfingers.

Tiramisu

Adapted from Joy of Baking
References: de Laurentis, Giada. ‘Everyday Italian’. Clarkson Potter/Publishers. New York: 2005.
Sax, Richard. ‘Classic Home Desserts’. Houghton Mifflin Company. New York: 1994.

Cream Filling

2 cups (480 ml) milk, divided
3/4 cup (150 grams) granulated white sugar, divided
1/4 cup (35 grams) all purpose flour
6 large egg yolks
1/4 cup (60 ml) Marsala or dark rum
2 teaspoons pure vanilla extract
1/4 cup (57 grams) unsalted butter, cut into small pieces
8 ounces (1 cup) (227 grams) mascarpone cheese, room temperature

Ladyfingers

28-32 crisp ladyfingers (Savoiardi)

Coffee Soaking Syrup

1 1/2 cups (360 ml) very strong brewed coffee or espresso
1/3 cup (65 grams) granulated white sugar
1/4 cup (60 ml) dark rum or Marsala

Topping

Cocoa Powder for Garnishing
1 ounce (30 grams) semisweet or bittersweet chocolate, grated or chopped
Fresh Raspberries (optional)

Directions

Cream Topping: Put 1 3/4 cups (420 ml) milk and 1/2 cup (100 grams) sugar in a medium sized saucepan. Place over medium heat, and bring this mixture just to boiling, stirring occasionally. Meanwhile, in a heatproof bowl, whisk together the remaining 1/4 cup (60 ml) milk, 1/4 cup (50 grams) sugar, flour, and egg yolks. When the milk comes to a boil, gradually whisk it into the egg yolk mixture.
Transfer this mixture into a clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue to stir for another minute or two or until it thickens. Remove from heat and strain into a large bowl. (This will remove any lumps that may have formed.) Whisk in the Marsala (or rum), vanilla extract, and butter. Immediately cover the surface of the custard with plastic wrap to prevent a crust from forming.
Refrigerate until thick and cold, at least two hours.
Once the custard has cooled sufficiently, remove from the refrigerator. In a separate bowl, with a wooden spoon, beat the mascarpone cheese until it is soft and smooth. Gently fold, or whisk, the cold custard into the mascarpone until smooth.
Coffee Soaking Syrup: In a large shallow bowl combine the coffee (espresso), sugar, and Marsala (rum). Taste and add more sugar if you like.
To Assemble: Line a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan with plastic wrap. Make sure the plastic wrap extends over the sides of the loaf pan.
Have ready the ladyfingers, coffee mixture, and cream filling.
Working with one ladyfinger at a time, dip 7-8 ladyfingers in the coffee mixture and place them, side by side, in a single layer onto the bottom of the loaf pan. Spoon 1/3 of the cream filling over the ladyfingers, making sure they are completely covered. Repeat with another layer of ladyfingers by dipping another 7-8 ladyfingers in the coffee mixture and placing them on top of the cream. Again, cover the ladyfingers with cream and repeat with another layer of ladyfingers, cream, and ladyfingers. Cover the Tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight.
To Serve: Remove the plastic wrap from the top of the tiramisu. Gently invert the Tiramisu from the loaf pan onto your serving plate and remove the plastic wrap. Sift cocoa powder and/or grated chocolate over the top of the Tiramisu and decorate with fresh raspberries.

Makes 8 – 10 servings. Preparation time 30 minutes.

Photography Data:
Featured Photographer
Petr Jilek
Equipment Used
Equipment: Canon EOS 5D Mark III , Canon EF 85mm f1.2L II USM , Canon EF 24 -70mm f2.8L II USM , Canon 17-40 F/4L Canon 70-200 F/2.8L USM , Canon 100/2,8 USM macro, Canon 50/1,8, Canon speedlite 580 II, Manffroto 055XPROB PRO.

easy desserts & recipes: quid quo pro latin 101 with a torta di ricotta recipe (ricotta cheesecake)

MyFudo — Fri, 24 Feb 2012 10:27:53 +0000

Both of my children have or are taking Latin in school. My youngest took it for two years and is now taking French. My oldest, who struggled through a year of Spanish is now taking Latin and loving it. I find it extremely interesting and as the “quizzer” during study time I’ve enjoyed learning a few Latin words and phrases.

Cross word puzzles are notorious for using Latin words and phrases as clues and since I love to do crossword puzzles helping my children study their Latin has helped me. The word “amas” is very popular in puzzles as well as “amat” and “esse”. “Sine qua non” and “quid pro quo” are two very popular phrases. “Sine qua non” means “an indispensable condition” or “a condition without which it could not be”. The term “quid quo pro” means “something for something.” Today we use the term “quid quo pro” as meaning a favor for a favor.

“Quid quo pro” should be the unofficial motto of the blogosphere. And, “sine qua non” can back it up. We are all out here, doing our thing, writing our blogs and hoping for readers. The blogging community is tremendously supportive of each other and that is something that we love about it. There is an unofficial etiquette of “quid quo pro” amongst bloggers. This etiquette is “sine qua non”; it is an indispensible condition of blogging.

We have met some wonderful people through our blog. Well, hell, if you read our story you’ll realize that, we, at myFudo, met through our own individual blogs. The blogosphere continues to amaze us in its ability to educate and connect.

In the spirit of “quid quo pro” we’d like to thank you for reading by offering you a virtual taste of an ancient Roman cheesecake. But, we’d much rather you enjoy it in the real world so please try it on your own. You’ll find you’ll want to share it with others for it is delectamentum!

We are giving you two recipes that you will find amoenus (delectable): (1) The original ancient Roman recipe found in Cato’s book “De Agri Cultura” and (2) my Nonna’s recipe, a modern variation of the ancient recipe, torta di ricotta.

Libum (This recipe was found at Food.com, but is actually from the book, “A Taste of Ancient Rome”) “They call it a cheesecake. It is actually more like a cheese bun/cake with honey on it. The recipe was recorded by Cato (De Agri Cultura). This is a sacrificial cake sometimes offered to household spirits when the Romans honored them. Do not think Modern cheesecake. It isn’t a thing like it.”

Photography Tips:

1. How to blur the background of your photos by switching your camera to Aperture Priority, Nikon uses a dial switched to “A”. Zoom in, choose the lowest F-number. This not only works with portraits but any subject.

2. Get creative, go to the park, or in your back yard, let the green tree’s serve as a backdrop, when blurred, your subject is highlighted even more. Make use of that old picnic table you have back there.

Ingredients

Half a cup of plain flour
One cup of ricotta cheese
1 egg, beaten
Bay leaves
Half a cup of clear honey

Directions

1. Sift the flour in a mixing bowl.
2. Beat the cheese until soft, stir into the flour.
3. Add the beaten egg to the flour/cheese mixture, forming a soft dough
4. Divide the dough into four and shape each piece into a bun
5. Place on a greased baking tray with a fresh bay leaf underneath.
6. Heat the oven to 425F – 220C. Bake for 35 – 40 minutes until golden brown.
7. Warm the honey, pour into a flat plate, place the buns in it and rest till the honey is absorbed.

Torta di Ricotta

Ingredients

For the Crust

2 cups sifted all-purpose flour
½ cup sugar
Large pinch of salt
8 tablespoons cold, unsalted butter, cut into small pieces
1 whole egg
1 egg yolk
¼ teaspoon grated lemon zest
1 egg yolk
1 tablespoon milk
For the Filling
1 pound ricotta
1 cup honey
3 whole eggs
¼ teaspoon lemon zest
¼ teaspoon orange zest

Directions for Crust

1. To make the crust: Combine the dry ingredients stand mixer bowl and with the paddle attachment running on low, add the butter. Texture will be coarse.

2. In a small bowl, beat the egg and egg yolk. Stir in the lemon zest. Pour into the flour mixture and mix until just combined. If the dough is too crumbly add a tablespoon of chilled water.

3. Divide the dough into two balls or leave as one. You can divide the dough according to your use: tartlets, large pie dish, tart pan, etc. Flatten the dough to resemble a thick pancake and chill for at least 45 minutes.

Directions for Filling and Assembly

1. On a lightly floured surface, roll out a dough ball to fit into the size pan you are using. If you have extra dough or the second ball, freeze it to use on another day. Line the baking dish with the dough, making a decorative trim if so desired. If not simply trim the extra dough.

2. Place in freezer to chill for at least 15 minutes.

3. Preheat the oven to 350 degrees.

4. To make the filling: whisk the eggs together in a small bowl. In a large bowl mix the ricotta, honey, orange zest and lemon zest. As that is mixing pour in the eggs. Mix until well combined. Chill until dough is finished chilling.

5. When the dough is ready add the filling. Whisk together the egg yolk and milk. Brush the crust with this mixture.

6. Bake for 40-50 minutes or until crust is golden brown and then let cool for an hour before refrigerating for at least an hour. After the pie is chilled it is ready to serve.

Photography Data:
Guest Photography 1st Photo David Hsu
Second Von (Brand Camera Kodak)
ApertureFNumber: f/2.0
Make: Canon
Model: Canon EOS 30D
ExposureTime: 1/800
FNumber: 2/1
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 16875/10000
MeteringMode: 5
Flash: 16
FocalLength: 50/1

easy desserts & recipes: quid quo pro latin 101 with a torta di ricotta recipe (ricotta cheesecake)

MyFudo — Fri, 24 Feb 2012 10:27:53 +0000

Photography Tips:

Ingredients

Half a cup of plain flour
One cup of ricotta cheese
1 egg, beaten
Bay leaves
Half a cup of clear honey

Directions

1. Sift the flour in a mixing bowl.
2. Beat the cheese until soft, stir into the flour.
3. Add the beaten egg to the flour/cheese mixture, forming a soft dough
4. Divide the dough into four and shape each piece into a bun
5. Place on a greased baking tray with a fresh bay leaf underneath.
6. Heat the oven to 425F – 220C. Bake for 35 – 40 minutes until golden brown.
7. Warm the honey, pour into a flat plate, place the buns in it and rest till the honey is absorbed.

Torta di Ricotta

Ingredients

For the Crust

2 cups sifted all-purpose flour
½ cup sugar
Large pinch of salt
8 tablespoons cold, unsalted butter, cut into small pieces
1 whole egg
1 egg yolk
¼ teaspoon grated lemon zest
1 egg yolk
1 tablespoon milk
For the Filling
1 pound ricotta
1 cup honey
3 whole eggs
¼ teaspoon lemon zest
¼ teaspoon orange zest

Directions for Crust

1. To make the crust: Combine the dry ingredients stand mixer bowl and with the paddle attachment running on low, add the butter. Texture will be coarse.

2. In a small bowl, beat the egg and egg yolk. Stir in the lemon zest. Pour into the flour mixture and mix until just combined. If the dough is too crumbly add a tablespoon of chilled water.

3. Divide the dough into two balls or leave as one. You can divide the dough according to your use: tartlets, large pie dish, tart pan, etc. Flatten the dough to resemble a thick pancake and chill for at least 45 minutes.

Directions for Filling and Assembly

1. On a lightly floured surface, roll out a dough ball to fit into the size pan you are using. If you have extra dough or the second ball, freeze it to use on another day. Line the baking dish with the dough, making a decorative trim if so desired. If not simply trim the extra dough.

2. Place in freezer to chill for at least 15 minutes.

3. Preheat the oven to 350 degrees.

4. To make the filling: whisk the eggs together in a small bowl. In a large bowl mix the ricotta, honey, orange zest and lemon zest. As that is mixing pour in the eggs. Mix until well combined. Chill until dough is finished chilling.

5. When the dough is ready add the filling. Whisk together the egg yolk and milk. Brush the crust with this mixture.

6. Bake for 40-50 minutes or until crust is golden brown and then let cool for an hour before refrigerating for at least an hour. After the pie is chilled it is ready to serve.