Recipe: Bourbon Poached Pears

Bourbon Poached Pears

Adapted from Martha Stewart Living

Yield: 8 servings

Ingredients

8 Bosc Pears

1 lemon

2 1/2 c sugar

1 vanilla bean, split

1 c bourbon

Instructions

Peel pears, leaving stems intact. Remove the core from the bottom using a melon ball cutter. (If the base is uneven, use a pairing knife to level.) Toss pears with lemon juice in a bowl as peeled.

Bring 4 cups water, the sugar, and the vanilla bean to a boil in a large saucepan, stirring until sugar dissolves. Add bourbon and stir to incorporate.

Simmer until pears are tender but still hold their shape, about 20 minutes.*

Transfer pears with a slotted spoon to a bowl. 

Cook poaching liquid over medium high heat until reduced to a thick syrup, about 30 minutes. Pour over pears and allow to cool completely.**

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*The poaching time will vary based on the variety of pear you are using, as well as the size and ripeness. Typically, firm bosc pears will take at least 20 minutes. The fruit is done when the point of a knife (or a wooden skewer) can be easily inserted -- but the pear is still firm enough to handle. If in doubt, remove the pears sooner than later. They will continue to soften as they cool.

**If the pears will be used for baking, omit this step and reserve the syrup for later use.

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Recipe: Tiramisu

Tiramisu

Serves: 10-12

Adapted from Dino Paganelli, Executive Chef Palazzo Tour D'Eau and Cook's Illustated

Ingredients

6 eggs yolks

1/2 c sugar

16 oz mascarpone cheese

2 c (1 pint) heavy cream

2 1/2 cup strong coffee (or espresso)

6 Tbsp  rum*

14 oz lady fingers (approximately 48)

cocoa for dusting top  

Instructions 

Place egg yolks in the bowl of a standing mixer, fitted with whisk attachment. Add sugar and beat on medium speed until the mixture turns pale yellow, approximately 2-3 minutes.

Add mascarpone and beat on medium speed, until well combined and no lumps remain. 

In a separate bowl, beat cream on medium speed until frothy. Increase speed to high, and beat until cream holds soft peaks.

Fold 1/3 of whipped cream into the mascarpone mixture to lighten, and then gently fold in the remaining whipped cream until no white steaks remain. Set aside.

Place coffee and rum into a shallow dish, and stir to combine.

Working one at a time, drop ladyfinger into the coffee mixture, roll and place in a 9 x 13 inch dish. (Entire process should take about 2-3 seconds; do not submerge cookie.) Arrange soaked cookies in a single layer in baking dish, breaking cookies as necessary to make a snug fit.

Spread half of the mascarpone mixture over the lady fingers, using a rubber spatula to distribute evenly.

Repeat dipping and arrangement of the lady fingers, and spread remaining mascarpone mixture over the lady fingers. Using a fine mesh strainer, dust the top of the tiramisu with cocoa.

Refrigerate 6 to 24 hours before serving.  

*3 Tbsp Tia Maria or Cognac can also be used

Recipe: Paula's Blueberry Crumb Tart

Paula's Blueberry Crumb Tart

Adapted from Paula Croteau's Farmhouse Kitchen Favorites 

Yield: 2 ten inch tarts or 8 six inch tarts

Ingredients

4 cups fresh blueberries*

1/2 cup blueberry jam**

Flaky Pastry Dough, recipe below

Butter crumb topping, recipe below

Preparation 

Preheat oven to 425 degrees.

Roll pastry dough to desired size: 12 inches for a 10 inch tart or 8 inches for a 6 inch tart. Transfer the pastry dough to a parchment lined, unrimmed cookie sheet, and crimp the edges.

Spread jam on crust and top with blueberries

Sprinkle on crumb topping.

Bake for approximately 30 minutes, or until the crust is golden brown.  

Let the tart cool on the cookie sheet for approximately 10 minutes and then slide it onto a wire rack to finish cooling.

*Note: You can substitute other berries (raspberries, blackberries, strawberries) or stone fruit (apricots, peaches, nectarines) for the blueberries. If doing so, use jam made with the corresponding fruit.

** The Swiss company Hero makes an excellent blueberry jam.

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Flaky Pie Crust

Yield: 2 ten inch tarts or 8 six inch tarts

Ingredients

4 c unbleached white flour

1 Tbsp sugar

1 t salt

1 3/4 c vegetable shortening

1/2 very cold water

1 Tbsp white vinegar

1 large egg, lightly beaten

Preparation

Combine flour, sugar and salt in a large bowl.  Add shortening. Using a pastry blender, cut the shortening into the flour until mixture resembles course crumbs.

In a separate bowl, mix the water, vinegar and egg together.

Gradually add the liquid to the flour mixture; stir until dough forms a ball.*

Divide the dough in half, wrap with saran wrap and flatten.

Chill dough at least 1 hour, or overnight.  Alternatively place in freeze for approximately 30 minutes.

Let dough warm slightly before rolling out to desired size.

*Note: depending on the humidity, you might need less liquid.

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Butter Crumb Topping

Yield: 2 cups

Ingredients

1/2 c unsalted butter, cut into 1/2 inch pieces

1 c unbleached white flour

3/4 c sugar

Preparation

In a bowl, mix together flour and sugar.

Add butter pieces to the flour mixture. Using a pastry blender, cut butter into the flour mixture until course crumbs form. 

Recipe: Rhubarb Crisp

Rhubarb Crisp

Yield: 6-8 servings

Ingredients

For the Filling

6 cups sliced rhubarb

3 T tapioca

1 1/4 c sugar

For the Crumb Topping

1/2 c (1 stick) cold unsalted butter, cut into small pieces

1/2 c all purpose flour

3/4 c packed light brown sugar

1 cup rolled oats

Preparation 

Preheat oven to 375F

Place the rhubarb in a large bowl.  Sprinkle with sugar and tapioca.  Stir to combine.  

In a separate bowl, cut the butter into the flour with a pastry cutter (or your fingers). Mix in the brown sugar and the oats to form a course crumb

Pour the rhubarb into a greased baking dish (I use an 11 inch oval baking dish). Spoon the crumb topping over the fruit filling.

Bake for approximately 45 minutes, or until the rhubarb juices have bubbled and thickened.

Recipe: Banana Layer Cake with Cream Cheese Frosting

Banana Layer Cake with Cream Cheese Frosting

Adapted from Bon Appetit Magazine (original recipe: Gabrielle Restaurant, New Orleans LA)

Yield: 12 servings

Ingredients 

2 1/4 c cake flour

3/4 t baking soda

1/2 t baking powder

1/2 t salt

1 c mashed ripe bananas (about 4)

1/4 c buttermilk

1 t vanilla extract

1/2 c (1 stick) unsalted butter

1 1/3 c sugar

2 large eggs

Instructions 

Preheat oven to 350F.

Grease and flour two 8 inch cake pans.

Combine cake flour, baking soda, baking powder and salt in a medium bowl.  In a separate bowl, mix mashed bananas, buttermilk and vanilla.

Using an electric mixer, beat the butter and sugar until well blended. Add the eggs, one at a time, beating well after each addition.  Add dry ingredients, alternating with banana mixture, in 3 additions (begining and ending with dry ingredients); beat well after each addition.

Divide batter evenly among prepared pans.

Bake cakes for approximately 30 minutes, or until tester inserted comes out clean. Cool cakes in pan for approximately 10 minutes before turning onto cooling racks.  Cool completely and ice with Cream Cheese Frosting (See recipe below)

Cream Cheese Frosting

Adapted from Kraft Foods

Yield: 2-1/2 cups

Ingredients

1 pkg (8 oz) cream cheese, softened

1/4 c butter, softened

1 t vanilla extract

1 lb confectionary sugar, sifted

Instructions

Beat cream chees and butter in a large bowl with mixer until well blended. Add vanilla and beat until incorporated.

Gradually add sugar, beating well after each addition.

Note: Cakes iced with cream cheese frosting should be refrigerated.