Bear Cuisine

A Sweet Ending

Here are last recipes from Christine Hickman's "Pasqua Italiana" class at Las Cosas. Either one of these would make a fabulous dessert on it's own, but the two of them together make for a decadent, luscious ending to a meal.

Coppette Al Caffe

COPPETTE AL CAFFE (Coffee Custard)

(Serves 6)

 

1. 3 large egg yolks
2. 1/2 cup sugar
3. 2 TBS all-purpose flour
4. 1 tsp vanilla extract
5. 1 shot strong espresso at room temperature
6. Scant 1/4 cup whole milk
7. 1 cup heavy whipping cream
8. 6 coffee beans

In a small saucepan, combine the egg yolks, sugar, flour, vanilla and espresso. Whisk until well combined. Add a bit of milk and turn the heat to medium-high, stirring continuously with a wooden spoon. Bit by bit, add the milk to the egg mixture, being sure to keep stirring so as not to let the eggs begin to cook at the bottom edges of the pan.

Once all the milk has been added, bring to a boil then reduce to a gentle simmer, stirring all the while. Keep stirring until the mixture thickens. Remove from the heat and let the cream cool.

In a separate bowl or the bowl of an electric mixer fitted with a whisk, mix the cream until it forms thick whipped cream.

Using a spatula, gently fold 2/3 of the whipped cream into the egg custard mixture. Separate the custard into 6 tall glasses.

Chill the filled custard glasses in the refrigerator for 1 hour. Just before serving, top each glass with a spoonful of the remaining whipped cream and a coffee bean.

 

Mostaccioli Cookies

 

MOSTACCIOLI COOKIES

(Makes about 3 dozen cookies)

1. 1 egg
2. 7/8 cup sugar
3. 3/8 cup heavy cream
4. 1/4 cup EVOO
5. 2 tsp baking powder
6. 3/4 tsp ground clove
7. 1/4 tsp cinnamon
8. 1/4 tsp nutmeg
9. 1/2 tsp freshly ground black pepper
10. 1 tsp fine salt
11. 6 TBS unsweetened cocoa powder
12. 1 tsp vanilla extract
13. 2 cups unbleached all purpose flour
14. 1/2 toasted walnuts
15. 3/4 cup mini chocolate chips (optional)

For the Glaze

• 1 cup chopped semi-sweet chocolate
• 3 TBS heavy cream
• Pinch of salt

 

Preheat the oven to 300 degrees F.

In a large mixing bowl or standing mixer, vigorously mix all ingredients except the flour nuts and chocolate chips. Slowly add flour at a low speed to form a stiff dough.Once the dough is combined, thoroughly mix in the walnuts and chocolate chips.

Roll the dough into balls 1 1/2-inches in diameter and place on a parchment lined sheet pan. With the palm of your hand, carefully flatten just enough to keep them from rolling around. they should retain a ball shape.

Bake for 8-10 minutes or until the cookies are just about to crack.

Remove from the oven and place on a cooling rack.

 

For the Glaze

Melt the chocolate in a heatproof bowl and place it over a pan of simmering water (a double boiler). Whisk the chocolate until melted and smooth. Then whisk in the heavy cream and salt until the mixture is homogenous.

Dip half of a cookie into the glaze, then put it back on the cooling rack to dray completely (15-20 minutes). Repeat with the remaining cookies.

Store in an airtight container.

 

 

 

Crespelle

Crespelle is Italian for crepe and until this class with Christine Hickman, I have to admit that I was a crepe virgin. I somehow missed Julia Child's lesson on crepes and in spite of assurances from all and sundry that they are easy , I was too intimidated to try making them. That was yesterday's story. Today I am a confident and moderately successful maker of these versatile thin pancakes.

EGG-CRESPELLE WITH MARMALADE

1.  1/4 cup flour
2. 1 tablespoons sugar
3. Pinch of salt
4. 1/4-1/2 cup whole milk
5. 1 TBS melted butter
6. 3-4 large eggs
7. Marmelade (your choice)
8. Confectioners' Sugar for dusting

Mix dry ingredients together in a bowl.

Beat the milk, optional butter and the eggs; beat lightly and add to the flour mixture. The mixture should resemble the consistency of whipping cream.

Whisk well and let rest 1 hour in the refrigerator.

Make thin crespelle to desired size, turning once and making sure the edges are crisp. Keep warm in a heated oven.

Fill lightly with the marmalade, fold into quarters and serve sprinkled with confestions's sugar.

Makes 4-6 crepes depending on size. They are usually made using a 10-or-9-inch pan.

CREPES IN SPACE: Jonny V. shows off his crepe-flipping skills

Here's another sweet crespelle. These make a fabulous  and beautiful dessert.

RICOTTA FIG-FILLED CREPES

Crespelle

1. 2 cups cold milk
2. 4 eggs
3. pinch of salt
4. 2 cups unbleached all-purpose flour or chestnut flour (available through Dean & Deluca)
5. 1 to 2 tablespoons butter for cooking

Filling

1. 2/3 cup finely chopped dried figs
2. 1/2 cup light rum
3. 15 ounces ricotta
4. 2 tablespoons sugar
5. 2/3 cup Nutella

Serving

1. Chocolate Marsala Sauce
2. Toasted chopped hazelnuts
3. Whipped cream (optional)

Soak the figs in the rum for about 30 minutes

For the Crespelle: Whisk the eggs with the milk until well combined. Then gradually sift in the flour and salt, whisking all the while, until the mixture is evenly blended and smooth. If there are any remaining lumps, put the mixture through a fine sieve. Cover and let rest in a cool place or the bottom shelf of the refrigerator for 30 minutes.

For the Filling: Place the ricotta in a bowl and beat in the sugar and Nutella until thoroughly combined. Drain the figs and mix gently until well distributed. Cover and refrigerate until needed.

To Finish the Crespelle: Melt butter and remove from heat. Place an 8 to 9-inch crepe pan on medium-low and lightly brush with the butter. Stir the batter well and pour 2 tablespoons of it into the pan. Tilt and rotate the pan to distribute the batter evenly. As soon as the batter sets and is speckled brown, slip a spatula underneath it and flip it over to cook the other side unti lightly browned. Stack the finished crespelle on a plate between sheets of wax or parchment paper.Repeat with the remaining batter, coating the skillet each time before putting it into the pan.

The crespelle can be made several hours or even days in advance and kept refrigerated. They will also freeze well for up to a month. Bring to room teperature before filling and serving.

To fill and serve, spread each crespelle with 2-3 tablespoons of the filling mixture and fold in half, then fold again. Place on serving plates, drizzle with the chocolate sauce and sprinkle withe hazelnuts. Dollop with whipped cream if desired.

Note: Nutella has a list of ingreedients that you really don't want to know about. Beloved as it is, it isn't the healthiest food that you can eat. There a several healthier versions available here which you can readily substitute or, if you are a from-scratch cook, you can make your own.

CHOCOLATE MARSALA SAUCE   

1.  1 1/2 tablespoons instant espresso granules
2. 1/2 cup boiling water
3. 1/3 cup dry Marsala
4. 4 ounces bittersweet chocolate, coarsely chopped
5. 5 Teaspoons sugar
6. 2 TBs unsalted butter

Combine the coffee granules with the boiling water, and stir until dissolved.

Turn into a small heatproof bowl, and add the Marsala, chocolate and sugar.

Set over a pan of hot water, and stir until the chocolate has melted. If necessary, rewarm over hot water before serving.

Stir in the butter just before serving.

Makes about one cup.

Chocolate Cherry Bread Pudding

I am not, customarily, a dessert enthusiast. The one exception, however, is Bread Pudding. If it's on the menu, I have to try it. My resolve not to eat sweets completely disappears if Bread Pudding is offered. So, you can imagine my delight when Chef Charles Dale showed up with a recipe for the Chocolate Cherry Bread Pudding. It is the perfect combination of Creme Brulee and pudding. Easy to make into the bargain.

CHOCOLATE CHERRY BREAD PUDDING

(serves 8)

• 1/2 cup sun-dried cherries
• 1/2 cup Kirsch

 

• 8 ounces Bittersweet chocolate, broken into chunks

 

• 1 pound white country bread, in chunks or sliced baguette
• 4 tablespoons butter at room temperature

 

• 5 cups milk
• 6 eggs plus two yolks
• 1 cup sugar
• 1 teaspoon vanilla extract

 

Preheat oven to 350 degrees.

Soak cherries in the Kirsch for one hour. Strain. Scatter the cherries in the bottom of a 2-quart souffle mold or in 8 individual 8 ounce ramekins. Lightly butter the bread and arrange over the cherries. Scatter the bitterswet chocolate chunks over the bread.

Warm the milk in a saucepan and whisk in the sugar and the vanilla extract. Whisk the whole eggs and the two egg yolks together, then pour the warm milk over the eggs and whisk to fully incorporate. Pour the entire mixture over the chocolate, bread and cherries in the mold(s) and place the mold(s) in a water bath and into the oven.

Bake for 45 minutes to an hour or until set. You will know the pudding is set when it barely moves when shaken. Remove from the oven and the water bath and cool to room temperature. This pudding is best served slightly warm. Put it into a 300 degree oven for 15 minutes prior to serving.

Johnny Vee and Charles Dale

The Proof is in the Pudding

When I plan a meal, I don't really think much about dessert. Its usually an afterthought and a very brief one at that. Others in the family don't share my disregard. For them dessert is the whole reason to eat the rest of the meal. Actually, they could happily skip the main course and just eat the finale. I can tell that they feel slighted in my menu composition.

So, when a request was made for Chocolate Mousse over the Christmas holiday, I attempted to make up for my dessert failings and promptly set out to find a recipe for this classic. My stained, dog-eared copy of The Silver Palate offered a luxurious sounding version and it was surprisingly easy to make. I cut the recipe in half and it turned out perfectly.

CHOCOLATE MOUSSE

1. 11/2 pounds semisweet chocolate chips
2. 1/2 cup prepared espresso cofee
3. 1/2 cup Grand Marnier*
4. 4 egg yolks
5. 2 cups heavy cream, chilled
6. 1/4 cup granulated sugar
7. 8 egg whites
8. pinch of salt
9. 1/2 teaspoon vanilla extract

Melt chocolate chips in a heavy saucepan over very low heat, stirring; add espresso coffee, then stir in Grand Marnier. Let cool to room temperature.

Add egg yolks, one at a time, beating thoroughly after each addition.

Whip one cup of the cream until thickened, then gradually beat in sugar, beating until stiff. Beat egg whites with salt until stiff. Gently fold egg whites into cream.

Stir about one third of cream and egg mixture thoroughly into chocolate mixture. Then scrape remaining cream and egg mixture over lighted chocolate base and fold together gently. Pour into 8 individual dessert cups or a serving bowl. Refrigerate for 2 hours, or until set.

At serving time, whip remaining cup of cream until thickened, add vanilla and whip to soft peaks. Top each portion of the mousse with a share of the cream.

*May substitute Triple Sec.

 

I forgot to take a picture of the finished product, but I offer the following as proof that this was completely scrumptious.

Chocolate Olive Oil Cake

Olive oil sounds as if it wouldn't be such a great ingredient for a cake. Believe me this is one of the best chocolate cakes I have ever eaten-moist, dense and so, so chocolaty. When I say this is a great cake, believe me. Usually, I don't even like cake and I couldn't stop eating this one. Before I forget this is another of Christine Hickman's recipes. What a treasure she is.

CHOCOLATE OLIVE OIL CAKE*

1. 4 cups unbleached all=purpose flour
2. 2 cups sugar
3. 6 tablespoons unsweetened cocoa
4. 1 teaspoons baking soda
5. 1/2 teaspoon salt
6. 3/4 cup extra-virgin olive oil
7. 1 tablespoon white vinegar
8. 1 tablespoons vanilla extract
9. 2 cups cold water

Preheat the oven to 350 degrees F.

Butter and flour 2 9-inch cake or spring form pans.

Sift the flour, sugar, cocoa, baking soda, and salt together into a large bowl or the bowl of a standing mixer. With a hand mixer or the standing mixer on low speed, beat in the oil, vinegar, vanilla and water until smooth. Pour the mixture into the prepared pans.

Bake for 30-35 minutes, or until a cake tester inserted in the center comes out clean. Do not overbake. The cake should be firm to the touch.

Place the cake pans on cooking racks and cool for 15 to 20 minutes, then remove the cake from the pans to cool completely.

Makes 2 9-inch layers.

* This recipe is for high-altitude cooking. (Santa Fe is at 7000 feet above sea level.) At sea level, use 2 teaspoons baking soda and 2 tablespoons white vinegar. Decrease flour to 3 1/2 cups.

I frosted the cake with Sour Cream Chocolate Frosting from Anne Byrn's The Cake Mix Doctor. Not too sweet with just a hint of tanginess from the sour cream. Perfect for this cake.

SOUR CREAM CHOCOLATE FROSTING

• 4 tablespoons butter
• 3 ounces semisweet chocolate, finally chopped
• 1/2 cup sour cream
• 21/4 cups confectioner's sugar, sifted
• 2 tablespoons hot water
• 1 teaspoon pure vanilla extract

Place the butter and chocolate in a small saucepan and melt over low heat for 3 to 4 minutes. Stir the mixture until the chocolate is melted and smooth. Let cool slightly, then stir in the sour cream.

Transfer the mixture to a large mixing bowl With an electric mixer on low speed, add half the confectioner's sugar and 1 tablespoon hot water, beating to incorporate. Then add the remaining sugar and water and continue beating until the frosting comes together into a spreadable consistency without lumps. Stop the machine, add the vanilla, and blend well, 30 seconds.

Use at once.

 This was all that was left after our dinner party