Tiramisu

 

I have always wanted to make this popular Italian dessert with its spongy moist espresso dipped ladyfingers, layers of deep velvety mascarpone and generous dusting of cocoa powder, finally I did. Although I did have a wee bit of help from my husband, not that this recipe requires two people just sometimes it's great to have a helping hand when making such mellow desserts. This version is just as luscious as traditional tiramisu but without the eggs.

Tiramisu

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serves 9

1 1/2 cups heavy whipped cream

1/3 granulated white sugar

1 teaspoon vanilla extract

1 1/2 cups (225g) mascarpone, room temperature

28 - 36 ladyfingers ( will depend on the size of your pan)

1 1/2 cups cold espresso 

3 tablespoons Brandy

cocoa powder for dusting

First make the whipped cream: Using a hand mixer or stand mixer fitted with a whisk attachment, whip whipping cream until peaks form.

In separate bowl, whip together the mascarpone, sugar and vanilla extract.

Use a spoon or spatula to gently fold the whipped cream into the mascarpone, adding half of the whipped cream at a time, folding it in with a spatula so that the whipped cream doesn't collapse. Set aside.

Add cooled brewed espresso to a low bowl and whisk in the Brandy.

Dip the lady fingers into the cold espresso, a quick dip to get both sides - no more than 1 second per side) and lay them in a single layer on the bottom of a square pan. If needed, break the ladyfinger(s) in half to fill up the layer in the pan.

Spread half of the mascarpone mixture over the layer of the ladyfingers, then add another layer of dipped lady fingers. Spread the rest of the mascarpone mixture over the top.

Refrigerate at least for 4 hours or overnight and dust with cocoa powder generously over the top just before serving. 

Notes: Tiramisu can be made in advance, stored up to 2 to 3 days in the refrigerator. Amaretto may be used instead of Brandy or for an alcohol free option try a flavoured syrup in replace of the Brandy. 

Late Summer Peach Cake

 

Peachy perfect with a warm delicate golden glow sums up this late summer treat. No need for icing as the sugar along with the maple flavouring and peaches provides all the summery sweetness you need. Fresh peaches are a must however canned or frozen peaches will do, just make sure they are drained or defrosted well. 

 Late Summer Peach Cake 

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2 cups Granulated white sugar

1 cup (2 sticks) butter, room temperature

4 large eggs, room temperature

1 teaspoon maple extract

2 cups fresh peaches, diced

3 cups unbleached all purpose flour

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

some freshly grated nutmeg

Preheat oven to 325ºF (170ºC). 

Grease the bundt pan with butter generously and lightly sprinkle in some flour and shake around the pan to coat. Turn the pan over and tap to remove any excess flour. Set aside.

Dice the peaches, if you haven't already, and place them in a bowl. Using 1/4 cup of the flour sprinkle over the diced peach and stir together to coat. Set aside.

In a medium bowl whisk together the remaining flour with the baking powder, ground cinnamon, salt and grated nutmeg. Set side.

In a large mixing bowl beat together, using a stand mixer or an electric hand held mixer, the butter and sugar until creamy and fluffy. Scrape down the sides of the bowl with a spatula. Add the eggs, one at a time, beating well in between each additions. Continue to beat until well blended and creamy. Add the maple flavouring and mix until blended.

Slowly add the flour mixture to the creamy butter mixture while blending on low speed. Scraping down the sides of the bowl as you mix until completely blended. 

Fold in the diced peaches.

Spoon the batter into the prepared bundt pan and smooth out the top. 

Bake in the preheated oven for 60 to 70 minutes or until a toothpick comes out clean when inserted into the centre of the cake.

Place the cake pan onto a wire rack to cool for 10 minutes. 

Using a knife to loosen the cake from the pan side, if necessary.

Place the wire rack or a plate over the top of the cake pan and carefully flip the pan over and gently remove the cake from the pan. Cool completely before serving. 

Notes: vanilla extract/flavouring can be substituted for the maple extract.  

Beef Mushroom Stew

 

If you love mushrooms then you will most definitely be delighted with this hearty beef and mushroom stew. It's rich with an earthy and robust flavour that is simply irresistible. And although the recipe calls for button mushrooms, you can certainly try a combination of crimini and shiitake mushrooms for a slightly different flavour. Either way, served with a nice bit of rustic bread to soak up the juicy broth, I highly recommend.  

Beef and Mushroom Stew

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Serves 6 - 8 

2 tablespoons butter

1 tablespoon olive oil

1 pound boneless beef chuck, cubed

2 teaspoons salt, divided

1 teaspoon black pepper, divided

5 cloves garlic, peeled and minced

1 large yellow onion, chopped

16 ounces mushrooms, quartered

2 tablespoon tomato paste

2 tablespoons flour

2 teaspoon Herbs de Provence

1/2 teaspoon thyme

1 cup red wine

2 1/2 cups low sodium beef broth

Heat butter and oil in a large Dutch oven or stock pot to medium heat. When the pot is hot, add the beef and season with 1 teaspoon salt and 1/2 teaspoon black pepper, then let the meat sit and cook in the pot without turning or stirring it. After a few minutes, the meat will naturally relax and release from the bottom of the pot. Once it is easy to stir, mix it well to brown it on all sides. Brown the beef for 3 to 4 minutes, then add the garlic and onion to the pot and cook for another 5 minutes.

Next, add the mushrooms and tomato paste, season with the remaining salt and pepper, and cook for 5 minutes more, stirring frequently.

Sprinkle the stew with the flour, Herbs de Provence and thyme and continue cooking everything for 2 minutes, stirring occasionally until the mixture thickens slightly. Gradually whisk in the wine by scraping the brown bits from the bottom of the pot to deglaze it, then add the broth and bring the stew to a boil. Once the stew comes to a boil, reduce the heat to low and simmer uncovered for 45 to 55 minutes or until the meat is completely tender. Before serving, taste the stew and adjust the seasonings as needed. 

Notes: you may replace the Herbs de Provence with one teaspoon of dried rosemary or you may use fresh herbs, just adjust the amounts according to taste. 

Pineapple Pecan Pie

 

This variation on a classic is one that I would definitely repeat. The bright pineapple  and bronzed pecans mixed within a creamy silky golden brown filling has such a late summer feel. Let the pineapple naysayers sink into a splendiferous slice and be effortlessly swayed with its sweet, tangy and nutty flavour. 

Pineapple Pecan Pie

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makes one 9-inch pie

1/2 cup lightly packed dark brown sugar

2 tablespoons unbleached all purpose flour

1/2 teaspoon salt

1/4 cup butter

3 eggs

1 cup corn syrup

1 teaspoon vanilla extract

1 cup pineapple tidbits

1 cup pecan halves

Preheat oven to 450ºF (230ºC)  

Prepare a pastry recipe of your choice, roll out and line a 9 inch pie plate. Trim and flute the edges. Do not prick. Alternately, you can use a ready-made pie shell, follow package instructions.

Drain the pineapple tidbits using a fine mesh sieve and lightly pat dry.  

In a medium bowl combine together the brown sugar, flour and salt.

In a large bowl cream the butter. Add the brown sugar mixture and blend in the eggs, corn syrup and vanilla.

Fold in the drained pineapple tidbits along with the pecan halves. 

Pour the mixture into the prepared pie plate. Bake in the preheated oven for 10 minutes, or until pastry is golden. Reduce heat to 325ºF and continue baking for 30 to 35 minutes longer, or until filling is set. Cool before serving. 

Notes: Corn syrup substitutions: maple syrup, honey, golden syrup, brown rice syrup - texture and taste may change. 

No-Mayo Potato Salad

 

For a healthier potato salad without the opaque familiarity of mayonnaise, I thought I would try a no-mayo potato salad. It certainly emphasized the salad more than the dressing, with the reliance on fresh herbs, oil and vinegar. It is an ideal savoury palatable welcoming change, one that will be on repeat in our house. This salad gets better on the second day and if need to freshen it up just add more fresh herbs and possibly a handful of spinach leaves. 

No- Mayo Potato Salad

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1  1.5 lb/680g  small bag of mini red potatoes

1/4 cup olive oil

3 tablespoons red wine vinegar, plus 1 or 2 tablespoons extra

2 teaspoons Dijon mustard

1/2 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

4 spring onions (green onion), thinly sliced

2 tablespoons fresh dill

1 tablespoon fresh oregano

3 tablespoons fresh parsley

Put the potatoes in a large sauce pan and cover with cold water. Bring to a boil over high heat, add a teaspoon on Kosher salt, and cook the potatoes until tender, about 10 15 minutes, a fork should be able to gently pierce them. Drain well.

Allow the potatoes to cool enough to handle and cut them in half and place them in a large mixing bowl. While the potatoes are warm, sprinkle with 1 to 2 tablespoons of vinegar and let cool to absorb the vinegar.

In a medium bowl whisk together the olive oil, red wine vinegar, Dijon mustard, Kosher salt, black pepper, slices of spring onion, dill and oregano.

Drizzle the dressing over the potato mixture and gently toss. Add the chopped fresh parsley and toss again. Season with more salt and pepper to taste. Serve at room temperature or chilled. Store in the refrigerator in an air tight container for 3 to 4 days. 

Notes: This recipe can easily be doubled. Herbs can be substituted for others and according to your taste. If unable to find fresh herbs use dry herbs just adjust the quantity. Red onions may be used instead of spring onions and infused olive oils may be tried as well.