Whisk: a food blog: 2011

Monday, November 28, 2011

Bringing Mexico Home: Huevos Divorciados, A Taste of Mexico with a Twist

For many, a palm tree symbolizes relaxation and serenity. For me, it’s a centering thought, one I turn to during moments of stress. Recently, I found myself not only admiring the palms in Mazatlán, Mexico, but also savoring the local flavors that capture the essence of this vibrant region.

Hotel Riu, Mazatlán, Mexico

Among the culinary delights I experienced was Huevos Divorciados, a unique spin on the classic Huevos Rancheros. This dish creatively separates two poached eggs, placing them on opposite sides of the plate and dressing each in its own distinct sauce. One egg is topped with a zesty green salsa made with tomatillos, while the other is adorned with a smoky red chili salsa. The presentation is completed with a variety of sides—refried beans, rice, guacamole, cheese, and onions—that divide the two eggs like an edible border.

Though the sandy beaches of Mazatlán may be far away, the flavors of Huevos Divorciados can easily be recreated at home to share with family and friends.

Recipe: Huevos Divorciados

Serves: 6

Ingredients:

For the salsa:
3 medium tomatoes, quartered
½ onion
½ hot green chile or 1 teaspoon canned green chilies
3 sprigs cilantro leaves
½ red bell pepper
2 cloves garlic
1/8 teaspoon salt
½ lemon, squeezed

For the guacamole:
½ large ripe avocado
2 tablespoons green onion, minced
1 tablespoon fresh cilantro, chopped
½ teaspoons Asian chile sauce
2 teaspoons freshly squeezed lemon juice
¼ teaspoon salt

Instructions:

For the tortillas:
6 tortillas, cut into rounds that will fit a muffin tin

For the poached eggs:
12 eggs, poached

Prepare the salsa:
Put all ingredients in a food processor and whiz until chunky. Drain.

Prepare the guacamole:
Put all ingredients in a food processor and whiz until smooth.

Prepare the tortillas:
Preheat oven to 350°F. Cut the tortillas into rounds that will fit a muffin tin. Carefully push a round into a muffin cup. Bake until golden, about 5 minutes.

Prepare the poached eggs:
Poach 12 eggs.

To assemble:
Put the poached egg into the baked tortilla cup. Top with salsa on half of the cups. Top with guacamole on the other half. Garnish each plate with refried beans and cilantro along with a tortilla cup of each type. Serve immediately.

Tips
Ottawa Recommendation: For those in Ottawa, Canada, check out the Huevos Rancheros at Edgar—widely regarded as the best in the city. (Sadly now closed.)

Mazatlán Recommendation: If you find yourself in Mazatlán, enjoy this dish at iconic spots like the Shrimp Bucket in Olas Altas.

More to Explore:

Acknowledgment: Special thanks to www.gomazatlan.com for hosting meat the 2011 Gran Fiesta Amigos. All opinions and stories shared are entirely my own.

Monday, November 14, 2011

Bringing Mexico Home: Horchata, A Taste of Mexico’s Soul

Horchata

Travel and food are the perfect pair. Exploring new places, savoring unfamiliar flavors, and capturing memories in a sunset’s glow or the texture of sand beneath my toes restores my spirit. On a culinary tour of Mazatlán, Mexico, I discovered one of my favorite drinks: Horchata, a creamy, cinnamon-infused beverage that feels like a hug in a glass.

Mazatlán, often called the "Pearl of the Pacific," gave me the pearl-colored refreshment that I couldn’t wait to recreate back home. After a warm morning exploring the village of El Quelite, the Horchata served at El Mesón de los Laureanos quenched my thirst and captured the region’s essence.

sunrise in Mazatlán, Mexico

sunset in Mazatlán, Mexico

One year ago, I was recovering from surgery to remove more thyroid cancer. A year later, I’m feeling the sand between my toes, listening to the waves crash on the beach, and enjoying a culinary tour of Mazatlán, Mexico.

One thing I love to bring home is a favorite taste to make in my own kitchen. Mazatlán is known as the Pearl of the Pacific. For me, the pearl-colored beverage, Horchata (or-CHA-tah), will always remind me of Mazatlán and Mexico. It was also one of the first things I looked up when I got home.

Horchata is often described as “liquid rice pudding,” made by soaking rice (sometimes with nuts) and cinnamon in water or milk, sweetening it, and enhancing it with vanilla and other spices. While modern Horchata uses rice, the drink has its origins in Spain, where the Moors made it from tiger nuts (chufas). When the Spanish brought Horchata to the New World, they adapted it to local ingredients like rice, almonds, and squash seeds.

Legend says that King James I of Aragon, after tasting Horchata in Valencia, exclaimed:

"Açò és or, xata!" ("This is gold, darling!").

I tasted the best Horchata at a small village restaurant called El Mesón de los Laureanos in El Quelite just 45 minutes outside of Mazatlán. It wasn’t too sweet and quenched my thirst after a hot morning of sun and tequila tasting:

Variations include almonds, lime zest, or even pecans and popcorn. Momofuku Milk Bar serves a Horchata Soft Serve Ice Cream with Cinnamon. And adding a dash of Tequila can improve its already soothing qualities. Salud!

Recipe: Horchata

Ingredients:

For Horchata Base:
6 tablespoons long-grained rice
2 cinnamon sticks
2½ cups warm water

For sugar syrup:
½ cup sugar
1 cup water
1 teaspoon pure vanilla extract

To finish:
Milk, to taste
Ice
Ground cinnamon and nutmeg, for garnish

Instructions:

In a blender, blend the rice to break it up into small pieces. In a large bowl, combine the rice, cinnamon sticks and water. Cover and store in the refrigerator for 6 hours, or overnight.

To make the sugar syrup, melt sugar and water in a medium-heavy pot over medium-high heat until the sugar is melted. Add the vanilla. Let cool.

Remove the cinnamon sticks from the rice mixture. Strain the rice mixture through cheesecloth and squeeze out the rice to get the entire flavor out of the rice. Add the sugar syrup, to taste.

To finish, in a blender add 1 cup of the strained rice/sugar-syrup mixture and ½ cup milk (or to taste). Blend until frothy. Pour into a glass and garnish with ground cinnamon and nutmeg.

For Horchata Coffee, prepare a double espresso. Froth ½ cup milk with ½ cup Horchata. Mix and garnish with ground cinnamon and nutmeg.

Links
The Bojon Gourmet: Horchata Ice Cream
TastyType: Horchata Ice Cream
Vampire Weekend – Horchata: “In December, drinking horchata | I'd look psychotic in a balaclava”

More to Explore:

Acknowledgment: Special thanks to www.gomazatlan.com for hosting meat the 2011 Gran Fiesta Amigos. All opinions and stories shared are entirely my own.

Monday, October 24, 2011

Easy Cilantro Salad Recipe with Simple Vinaigrette

Not all salads need to be complicated, and this Cilantro Salad proves just that. It’s a quick and easy dish with fresh ingredients, topped with a zesty vinaigrette. If you’re a fan of cilantro (or looking to give it another try), this salad is a perfect way to let its bold flavor shine.

Also known as Chinese Parsley, cilantro is the leafy green of the coriander plant. Its unique flavor can be polarizing—some love its freshness, while others describe it as soapy. But give it a chance, and you might find yourself craving its herbaceous zing.

Did you know? In ancient Chinese culture, cilantro was used in love potions and believed to bring immortality.

Why You’ll Love This Salad

Perfect for busy days or as a light side dish.
Packed with fresh greens, tomatoes, and the distinctive flavor of cilantro.
Add avocado, grilled chicken, or your favorite nuts for a heartier option.

Tips for Success

Use fresh cilantro for the best flavor. Avoid bunches with yellowing or wilting leaves.
Balance the vinaigrette by adjusting lime juice and garlic to your preference.
For extra crunch, sprinkle toasted seeds or nuts, such as pumpkin seeds, on top.

Recipe: Cilantro Salad

Serves: 6

Ingredients:

For the vinaigrette:
1/4 cup olive oil
2 tablespoons lime juice
1 clove garlic, minced
salt and pepper, to taste

For the salad:
4 cups butter lettuce, cleaned and torn into bite-sized pieces
1 cup cherry tomatoes, halved
1/2 cup fresh cilantro, chopped

Instructions:

Whisk the ingredients for the vinaigrette. Mix the salad ingredients. Just before serving, mix the vinaigrette with the salad.

More to Explore:

Monday, October 17, 2011

Easy Caramel Apple Tarts with Puff Pastry – Perfect Fall Dessert

Looking for a delicious dessert idea? These Caramel Apple Tarts are the perfect treat for fall. Made with puff pastry, diced apples, and rich homemade caramel, this recipe transforms a classic fairground favorite into a delightful baked dessert. Whether you make a full pie or individual tarts, the result is always irresistible.

If you don't have puff pastry in your refrigerator, just use a regular pie crust. If you don't have that, just make caramel apples!

Why You’ll Love This Recipe

A great way to use up fresh apples during apple-picking season.
Use puff pastry for a light, flaky crust or substitute with pie crust.
Serve as a show-stopping dessert with vanilla ice cream at your next gathering.

Recipe: Caramel Apple Tarts

Makes 1 pie or 12 individual tarts

Ingredients:

1 cup sugar
1 cup brown sugar
1/2 cup butter, cut into pieces
3/4 cup sweetened condensed milk (or 300-mL can)
2/3 cup golden corn syrup
1/4 cup maple syrup
1 teaspoon honey
1 teaspoon vanilla extract
1/4 teaspoon salt

6 apples, peeled and diced

Puff Pastry

Instructions:

In a heavy saucepan over medium heat, stir all ingredients until a temperature probe reaches 236°F. Make sure you stir constantly and ensure the mixture doesn't stick to the bottom and start to burn. Let cool.

Meanwhile, peel and dice the apples. Stir the apples into the cooled caramel mixture.

Preheat the oven to 375°F.

Roll out the puff pastry.

Fill the tart shell (or individual tart shells). Bake for 50-60 minutes (30-40 minutes for individual tart shells). Let cool. Serve with vanilla ice cream.

More to Explore:

Monday, October 10, 2011

The Magic of Puff Pastry: Flaky, Buttery Perfection

Puff pastry is a magical dough that transforms simple ingredients into flaky, buttery masterpieces. Through a process called lamination, layers of butter are trapped between dough, creating steam during baking that pushes the layers apart. The result? A light and airy pastry that’s as impressive as it is delicious.

Tips for Perfect Puff Pastry:

Keep It Cool: Butter is the key to puff pastry's signature layers. Keeping both the dough and butter cold is essential to prevent the butter from melting or seeping out.
Roll with Care: Use a light touch when rolling to maintain the distinct layers. If the butter starts to soften or squish out, pop the dough back in the fridge.
Be Patient: While the process of rolling and folding can be time-consuming, the reward of perfectly flaky pastry makes it worth the effort.

Recipe: Puff Pastry

Ingredients:

1 1/2 cups all-purpose flour
3/4 cup cake flour
1 teaspoon salt
2/3 to 3/4 cup water
2 tablespoons unsalted, butter, melted
14 tablespoons unsalted butter
1 egg, lightly beaten, for glazing

[You can find the recipe for Puff Pastry in the book Le Cordon Bleu at Home (affiliate link) or here.]

Instructions:

In a stand mixer fitted with the dough hook, combine the flour and salt. Pour in the water and melted butter. The dough will be shaggy. Bring it together into a ball and score an "x" in the top. Cover with plastic wrap and chill in the refrigerator for about 30 minutes.

While the dough is chilling, place the butter between plastic wrap and form it into a square that's 3/4 inch thick.

To roll the dough, make arms or flaps to form a plus sign. The middle should be mounded slightly. The arms must be long and square enough to cover the middle. (See this post.)

Place the formed butter in the middle and fold the arms over the butter, stretching the dough if needed. Seal in the butter. Using a rolling pin, press on the dough to seal the edges and flatten the square.

Roll the dough about 7 inches wide and 21 inches long. Fold the top down and the bottom up to make an envelope. Turn a quarter turn. Roll again to 7 inches wide and 21 inches long. Fold again. Mark the dough with two fingerprints and chill in the refrigerator for about 30 minutes.

Repeat the rolling/folding/turning and then chill. Repeat once more. Now the dough has been turned six times and is ready to be formed into pie crust, cheese sticks, turnovers, napoleons or whatever you fancy. (The dough keeps well in the freezer, too.)

Next Time
Danoises (Danish) in Le Cordon Bleu Complete Cook Home Collection (affiliate link) page 485

Links
White on Rice: Strawberry Danish Recipe
Not without Salt: Quick Puff Pastry
Dorie Greenspan: Puff Pastry Pinwheels

More to Explore:

Monday, October 3, 2011

The Art of Brioche: A Buttery Indulgence Worth the Wait

If you're patient, in a few hours you can make brioche. You just need a teaspoon of yeast, a half dozen eggs, and almost half a pound of butter along with the usual breadlike suspects.

Brioche is classified as a viennoiserie (Viennese Specialties), which are baked goods made from a yeast-leavened dough that is enriched with milk, sugar, eggs, or butter. In this case, lots of eggs and butter. Brioche isn't a low-fat treat but an indulgence.

The trickiest part of this recipe is the dough's stickiness. But leave the pasty dough to the hook, forget the traditional, hand-kneading method, and go check your email. Then, while it's rising, do some gardening. And after you've formed the rolls, go downtown to buy a new gadget. Then eat some cake.

Tips for Perfect Brioche

1. Embrace the Stickiness: The dough will be sticky; let your mixer’s dough hook do the work.

2. Be Patient: Brioche takes time, but the slow rise develops flavor and texture.

3. Use Butter Generously: Don’t skimp—this is where brioche gets its magic.

Recipe: Brioche

Makes: 16 individual rolls

Ingredients:

3 tablespoons milk, warmed
1/4 oz package dried yeast
3 cups bread or all-purpose flour
1/4 cup sugar
1 teaspoon salt
6 eggs, lightly beaten

3/4 cup unsalted butter, at room temperature

1 egg beaten and mixed with 2 tablespoons of water, for glaze

[You can find the recipe for Brioche in the book Le Cordon Bleu Complete Cook Home Collection (affiliate link).]

Instructions:

In a small bowl, proof the yeast in some warm milk. In a stand mixer fitted with the dough hook, whisk all the ingredients. Add the yeast mixture. Knead until the dough forms a smooth ball. In an oiled bowl, place the dough and cover. Let rise at room temperature for 2 to 2 1/2 hours, or until doubled in size.

Punch down. In a stand mixer fitted with the dough hook, add the room-temperature butter to the dough and knead until the dough is smooth again. Cover and let rest for about 5 minutes.

Form into rolls. Let rise for 1 to 1 1/2 hours. Preheat oven to 400°F. Bake for 15-20 minutes, or until golden brown. Let cool.

Here's a video showing how to make it by hand.

Tasting Notes
The crust on my brioche was nice and crunchy, but I should have pulled mine out of the oven sooner than I did. Overall, they have a nice texture and warming them in the microwave for about 10 seconds makes them even tastier.

Next Time
Puff Pastry in Le Cordon Bleu Complete Cook Home Collection (affiliate link) page 542

Links
La Tartine Gourmande: Simplest Brioche
Julia Child: Brioche Dough (video)
Dorie Greenspan: Brioche

More to Explore:

Monday, September 26, 2011

Croissants: A Beginner's Journey to Parisian Perfection

Making croissants at home can seem daunting, but if you’ve mastered puff pastry, you’re halfway there! Croissants are essentially "baby" puff pastries—requiring fewer turns and an overnight rest. While they demand patience and practice, the reward is a flaky, buttery masterpiece that rivals the best Parisian bakeries.

My standards for croissants are high: I expect a rich, golden, crinkly surface; I expect it to explode (quietly) when bitten into; and I expect every crumb to be loaded with butter.

Croissant-Making Simplified

1. Fewer Turns: Unlike puff pastry, croissants require fewer laminating folds, making the process more approachable.

2. Overnight Rest: Resting the dough in the refrigerator develops flavor and makes it easier to work with.

3. Practice Makes Perfect: Achieving that perfect flakiness takes time, but every attempt is deliciously rewarding.

Recipe: Croissants

Makes: 12-16

Ingredients:

1 pound all-purpose flour
1 teaspoon salt
1/4 cup sugar
1 1/4 cups milk
1/2 ounce fresh yeast or 1/4 ounce dried yeast
1 1/3 cups unsalted butter, at room temperature
2 egg yolks, lightly beaten

[You can find the recipe for Croissants in the book Le Cordon Bleu Complete Cook Home Collection (affiliate link).] You can watch this video to see the method: How to Make Croissants.

Tasting Notes
With all that butter and fresh dough, what's not to love about these croissants. I will keep practicing and aim for crumb-explosion perfection.

Croissant in Paris

Next Time
Brioche in Le Cordon Bleu Complete Cook Home Collection (affiliate link) page 430

Links
Food Timeline's Croissant History
Food & Wine: Lamination: The Art of the Perfect Croissant

Croissant in Paris

More to Explore:

Monday, September 5, 2011

Chocolate Meringue Kisses with Mousse: A Simplified Concorde

For those who dream of mastering the intricate Concorde Cake but crave a simpler alternative, chocolate meringue kisses filled with mousse are the perfect solution. Inspired by Gaston Lenôtre's legendary dessert, these mini treats retain the decadence of the original without the complexity.

The real deal consists of layers of chocolate meringue and chocolate pudding with sticks of chocolate meringue to decorate the outside. It was created by the famous French pastry chef Gaston Lenôtre to celebrate the first flight of the Concorde. Or is it named after the Place de la Concorde in Paris?

The recipe for Lenôtre’s Concorde appears in Lenôtre's Desserts and Pastries (affiliate link). At age 14, Pierre Hermé started apprenticing with Lenôtre and a recipe for Concorde can also be found in Chocolate Desserts by Pierre Hermé.

Someday, I’ll make this supersonic Concorde cake, but these little chocolate kisses were simple yet decadent.

Recipe: Chocolate Meringue Kisses with Mousse

Serves: 6

Ingredients:

Chocolate Meringue: 1 cup confectioner’s sugar 6 tablespoons cocoa powder 5 egg whites ¾ cup granulated sugar ½ teaspoon vanilla extract
Chocolate Mousse: 3½ ounces semi-sweet chocolate, cut into small pieces 4 tablespoons unsalted butter 5 tablespoons granulated sugar 2 egg yolks 4 egg whites
Confectioner’s sugar, for dusting

[You can find the recipe for Concorde (Chocolate Meringue Cake Filled with Chocolate Mousse) in the book Le Cordon Bleu at Home (affiliate link) or here.]

Instructions:

1. Prepare the Meringue:

Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
Fold in the sifted cocoa powder gently to maintain the airy texture.
Pipe or spoon small mounds onto the baking sheet.
Bake for 1 hour, then turn off the oven and let the meringues cool completely inside.

2. Make the Chocolate Mousse:

Melt the dark chocolate and let it cool slightly.
Gently fold the whipped cream and vanilla extract into the chocolate until smooth.

3. Assemble the Kisses:

Pipe or spoon chocolate mousse onto the flat side of a meringue.
Top with another meringue to create a sandwich.

4. Chill and Serve:

Refrigerate the assembled kisses for at least 30 minutes before serving.

Tasting Notes
“I like the chewiness.”
“This is good; this is real good.”
“Can I have another?”
These were quotes from my three young taste testers.

Next Time
Croissants in Le Cordon Bleu Complete Cook Home Collection page 429

Links
Video: Chocolate Concorde cake recipe
Food & Wine: Concorde Cake
No Special Effects’ Concorde
Carnival’s Concorde Cake

More to Explore:

Saturday, August 27, 2011

Lemon Ricotta Pancakes Recipe with Blueberry Syrup: A Tangy Breakfast Treat

Recipes are all about sharing. Sharing the method and technique, and ultimately sharing the food across the table with family and friends. I love getting recipe recommendations, and a friend shared this one with me.

Pancakes are a breakfast staple loved by all, but these Lemon Ricotta Pancakes take it to the next level with their tangy flavor and fluffy texture. Combining the zest and juice of fresh lemons, creamy ricotta cheese, and a medley of fresh berries, this recipe creates a delightful treat perfect for breakfast or brunch.

Cooking pancakes requires patience—heat management is key. Too hot, and you risk a burnt outside with an uncooked middle. Too low, and you’ll be waiting ages for those telltale bubbles to form. But with this recipe, you’ll master the art of pancakes in no time.

These fluffy lemon pancakes are elevated by a homemade blueberry syrup that’s sweet, tangy, and easy to prepare. The combination of flavors from lemons, raspberries, blueberries, and ricotta cheese will have you reaching for seconds. Make the batter the night before to save time, and you’ll never go back to pancake mixes again.

Recipe: Lemon Ricotta Pancakes

Makes: 4 to 6 pancakes (2 servings)

Ingredients:

3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle
1 (11-ounce) jar prepared lemon curd [I didn't use this]
Fresh raspberries, for garnish
Confectioners' sugar, for garnish

Click here for the recipe.

Recipe: Blueberry Syrup

Ingredients:

3 cups blueberries
1/2 cup maple syrup
1 tablespoon lemon juice
1 tablespoon cornstarch

Instructions:

Combine all ingredients in a saucepan over medium heat. Bring to a boil and stir occasionally. Simmer for about 2 minutes and set aside.

Make-Ahead Friendly: Prepare the batter ahead of time for a stress-free morning.

More to Explore:

Monday, August 15, 2011

Bottles & Bites on Natalie MacLean's Blog (August column)

My latest column on Natalie MacLean's blog is a pairing of Zinfandel and spicy BBQ sauce.
Check it out!

Monday, August 8, 2011

Gâteau Basque Recipe: A Classic Almond Pastry Cream Delight

Is it a cake or a pie? The Gâteau Basque blurs the lines between both, offering a crispy crust and a luscious almond-flavored pastry cream filling. If you love the rich, velvety texture of crème pâtissière, this traditional dessert from the Basque region of Spain is a must-try.

The Basque Country, situated between Spain and France, is known for its unique culinary traditions, and Gâteau Basque is one of its signature desserts. With its buttery crust and creamy almond filling, it’s a perfect balance of texture and flavor.

Recipe: Gâteaux Basque (Almond-Filled Basque Cake)

Serves: 8

Ingredients:

Gâteaux Basque 1 1/2 cups all-purpose flour 3/4 cup cake flour 1 cup sugar Pinch salt 1 lemon, zested 12 tablespoons unsalted butter, cut into small pieces and softened 1 whole egg 2 egg yolks
Almond Pastry Cream 1 cup milk 1 teaspoon vanilla extract 2 egg yolks 1/4 cup sugar 1/4 cup all-purpose flour 1 ounce fine-ground almonds (about 1/4 cup)
1 egg, lightly beaten, for glazing Unsalted butter for pastry cream and tart pan

Instructions:

1 Prepare the Pastry Cream (Crème Pâtissière):

Heat the milk and vanilla in a saucepan until it reaches a boil.
In a stand mixer, whisk together egg yolks and sugar until smooth.
Gradually fold in flour and ground almonds.
Slowly drizzle the boiled milk into the yolk mixture while whisking continuously.
Return the mixture to the heat and bring it to a gentle boil, simmering for 5 minutes while stirring constantly.

2. Cool the Pastry Cream:

Pour the cream into a shallow pan, cover with plastic wrap, and optionally dot with butter to prevent a skin from forming.

3. Assemble the Gâteau Basque:

Use a food processor to prepare the dough for the crispy crust.
Layer the pastry cream filling inside the crust.

4. Bake:

Bake at 350°F for 50 to 60 minutes until the crust is golden and crisp.

You can find the recipe for Gâteaux Basque (Almond-Filled Basque Cake) in the book Le Cordon Bleu at Home (affiliate link).

Tasting Notes
I loved the crust, but I would fill it with more than just almond pastry cream next time.

More Almond-Inspired Desserts
Ask Chef Dennis: Home » Recipes » Cake Recipes Gateau Basque {Basque Cake Recipe}
Epicurious: Gâteau Basque

Next Time
Meringue in Concorde (Chocolate Meringue Cake Filled with Chocolate Mousse) page 464

More to Explore:

Monday, July 25, 2011

Charlotte aux Poires, Coulis de Framboise (Pear Charlotte with Raspberry Coulis)

Unlike last week's simple and delicious Oeufs à la Neige (Snow Eggs with Caramel and Crème Anglaise, today's recipe is a bit more involved, with five components—meaning a pile of dishes to clean afterward!

Let’s start with the ladyfingers. They’re quite straightforward this time, especially since I followed the instructions carefully and sprinkled the confectioner's sugar on top of the piped fingers, instead of mixing it into the batter like I did last time. To make them, whip the egg whites, fold in the yolks, and then incorporate the flour. Pipe the batter, sprinkle with icing sugar, and bake at 350°F until golden.

Now, onto the pears. Why do the French have such a love for pears? I’ve never been a huge fan, finding them a bit mealy. However, poaching really brings out their sweetness and improves the texture. To prepare them, halve the pears and poach them in water, sugar, and vanilla until soft. Once they’ve cooled, purée half of the pears and dice the other half.

The star of this dessert, for me, is the Crème Anglaise. Some people can eat raw cookie dough (which I personally can't), but I could easily devour a whole saucepan of Crème Anglaise. That said, adding the softened gelatin and water mixture to the custard doesn’t do it any favors in my opinion—jelly and custard just don’t mix well.

Afterward, whip the cream (I usually add a bit of liqueur, but I opted to leave it out this time) and gently fold it into the Bavarian cream, which is a mixture of Crème Anglaise and gelatin.

To finish, purée the raspberries, strain out the seeds if desired, and whisk in the confectioner’s sugar and lemon juice.

Now, the hardest part: patience. After all that work, you’ll need to wait 4-5 hours for the Bavarian cream to set!

Bavarois is a classic French dessert that combines gelatin to thicken the mixture and whipped cream to lighten it, creating a rich yet airy treat perfect for any special occasion.

Recipe: Charlotte aux Poires, Coulis de Framboise (Pear Charlotte with Raspberry Coulis)

Serves: 6

Ingredients:

Ladyfingers

3 eggs, separated

6 tablespoons granulated sugar

1/4 cup cake flour

Confectioner's sugar, sifted

Unsalted butter, softened for the baking sheet

Pear Bavarian Cream

1 pound pears

3/4 cup sugar

1 teaspoon vanilla extract

1/4 ounce powdered gelatin (about 1 tablespoon)

2 tablespoons cold water

Crème Anglaise

1 cup milk

1 teaspoon vanilla extract

2 egg yolks

1/4 cup sugar

Whipped Cream

1/4 cup Poire William or domestic pear brandy (I ended up leaving this out)

1/2 cup heavy cream

Raspberry Coulis

1 1/2 cups raspberries

1/2 cup confectioner's sugar

Juice of 1/2 lemon, strained

Instructions:

1. Make the Ladyfingers:

Preheat the oven to 350°F (175°C).
Whip the egg whites in a stand mixer or by hand until soft peaks form. Gradually add the confectioner's sugar, whipping until stiff peaks form.
In a separate bowl, beat the egg yolks and sift the flour.
Gently fold the yolk mixture into the egg whites until fully combined. Be careful not to deflate the batter.
Pipe the batter into long, finger-shaped lines on a parchment-lined baking sheet. Sprinkle the tops with a light dusting of icing sugar.
Bake for 10-12 minutes, or until golden brown. Set aside to cool.

2. Poach the Pears:

Peel, core, and halve the pears.
In a medium saucepan, add water, sugar, and vanilla (split the vanilla bean and scrape the seeds into the water, or use vanilla extract). Bring to a simmer.
Add the pear halves to the simmering liquid. Cook for about 15-20 minutes, until pears are tender but not mushy.
Remove the pears from the liquid and let them cool. Once cool, purée half the pears and dice the other half for garnish. Set aside.

3. Prepare the Crème Anglaise:

In a saucepan, heat the milk and vanilla over medium heat until it comes to a simmer (do not let it boil).
In a bowl, whisk the egg yolks, sugar, and cornstarch together until smooth.
Gradually whisk the hot milk into the egg mixture, tempering the yolks. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to coat the back of a spoon (about 5 minutes).
Strain through a fine mesh sieve into a bowl to remove any lumps. Allow to cool completely.

4. Make the Bavarois:

Sprinkle the gelatin over 1/4 cup cold water and let it sit for 5 minutes to bloom.
Warm the gelatin mixture in the microwave for about 10 seconds until it dissolves completely. Add it to the cooled Crème Anglaise.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the Crème Anglaise mixture, making sure everything is evenly combined.
Pour the Bavarois mixture into serving dishes or a mold and refrigerate for 4-5 hours, or until set.

5. Prepare the Raspberry Sauce:

In a blender or food processor, purée the raspberries until smooth.
Strain the purée through a fine mesh sieve to remove the seeds.
Add sugar and lemon juice to the raspberry purée. Adjust sweetness to taste.
Refrigerate the raspberry sauce until ready to serve.

6. Assemble the Dessert:

Once the Bavarois has set, spoon a layer of the diced poached pears over the top of the Bavarois.
Drizzle the raspberry sauce over the pears and Bavarois.
Garnish with the ladyfingers, either whole or cut into pieces.
Serve chilled and enjoy!

You can find the recipe for Charlotte aux Poires, Coulis de Framboise (Pear Charlotte with Raspberry Coulis) in the book Le Cordon Bleu at Home (affiliate link).

Tasting Notes
If you like pears, you'll like this recipe. If you like jello, you'll like this recipe. I liked the ladyfingers and the Crème Anglaise so all was not wasted. And you can't go wrong with raspberry coulis, but it's a very strong taste that likes to overpower the subtle taste of pear.

More Charlottes
• Whisk: Charlotte aux Pommes, Crème Anglaise au Rhum (Apple Charlotte with Rum-Flavored Crème Anglaise)
• Whisk: Charlotte Malakoff (Almond Cream Charlotte)
• Whisk: Charlotte aux pommes, crème anglaise au Calvados (Apple Charlotte served with Calvados custard sauce)
• La Cerise: Charlotte and Biscuits à la Cuillère (Ladyfingers)
• Happy Home Baking: Tiramisu Charlotte Cake

More Bavarois
• Whisk: Bavarois à la Vanille, Coulis de Framboise (Vanilla Bavarian Cream with Raspberry Coulis)
• Whisk: Bavarois à la Fraise (Strawberry Bavarian Cream with Strawberry Coulis)

Next Time
Crème d’amande (Almond cream) in Almond-Filled Basque Cake page 253

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Saturday, July 23, 2011

Chai Oatmeal – A Delicious Twist on a Classic Breakfast

If you’re a fan of Starbucks’ Grande Tazo Chai, you’ll love this Chai Oatmeal recipe. The warm and cozy spices of chai blend perfectly with hearty oats, making for a comforting and flavorful brunch. Whether you enjoy it as a filling breakfast or a special treat, this chai-inspired oatmeal is sure to become your new favorite.

Recipe: Chai Oatmeal

Serves: 2

Ingredients:

1 1/2 cups milk

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

pinch nutmeg

1 vanilla bean

1/4 cup honey

3/4 cup oats

yogurt, nuts, dried fruit, raisins, coconut or fresh fruit

Instructions:

Pour milk into a saucepan. Whisk in salt and spices. Add vanilla bean and honey. Stir to blend. Bring this mixture to a boil, lower heat, and simmer for about 5 minutes to blend the flavors.

Add the oats and stir. Cover the pan and leave over low heat for about 8 minutes, stirring occasionally so that the mixture doesn't stick to the bottom of the pan.

When the oatmeal has thickened to your taste, remove the vanilla bean and serve with yogurt, nuts, dried fruit, raisins, coconut, or fresh fruit and milk.

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