Nothing Says "Happy Valentine's Day" Like Tiramisu (Really, Nothing says "Happy Any Day" Like Tiramisu )

Yes G and I are one of those sappy couples that got engaged on Valentine's Day. I never was a fan of sap, but really, this kind of sap was quite all right for me. So, this year I wanted to be nice and sappy and make one of our favorite desserts, tiramisu. Tiramisu is yum. Tiramisu is comfort dessert. Tiramisu can be made with store-bought ladyfingers, but why use those, when you can make your own fresh ones at home with loads of egg whites, yolks, a piping bag and whipping utensils?

If you want more information about this wonderful dessert, you can check out this entry about Tiramisu at Wikipedia, they also have an informative entry about LadyFingers.

So, to begin your tiramisu, you will need to make (or buy) some ladyfingers (I chose to make them because well, I'm a bit nutty and I like the fresh ones). There is no shame in buying these already made:

Ladyfingers: (I decided to make more of a tiramisu cake then just plain ole tiramisu, so this will make 2 piped layers of lady fingers and then enough fingers to line the outside of the "cake")

8 egg whites
8 egg yolks
7 1/2 ounces granulated sugar, divided in two parts, one being 3 ounces and one being 4 1/2 ounces
6 ounces sifted cake flour (I confess to having no cake flour on hand, so I am using all-purpose, shhhh don't tell the lady finger gods)
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-Preheat oven to 425F.
-Line a few sheet pans with parchment. If you are going to to make this like a cake you will want to pipe circles of the ladyfinger batter the size of your springform pan (or a little smaller actually) by tracing the pans onto the parchment and placing that parchment on the sheet pans marked side down (you don't want ink in your lady finger cake..well, you might, but I don't recommend it). Have a piping bag with a large plain tip ready to go.
-In the bowl of a mixer fitted with a whipping attachment (Or you can whisk by hand if you are strong of wrist, I whisked these by hand because, well, as I said earlier, I'm just plain nuts) place the egg yolks and 3 ounces of sugar. Whip on high until the mixture is thick and light lemon colored. This is called a "cold sabayon".-Place the egg whites in the bowl of a mixer with a whip attachment (I used my mixer for these, cause I'm not that crazy, my arm was unhappy with me after doing the sabayon..geesh, I'm out of practice). Begin whipping the whites until they start to become a little foamy and then start to slowly add the 4 1/2 ounces of sugar. Whip a bit between each addition. You want your whites to be a medium peak, like so:-Take 1/4 of the whipped egg whites and fold them into the yolk mixture to lighten it (this is called "sacrificing" always sounds neat to "sacrifice 1/4 of the whites"). Gently fold the remaining whites into the yolks until it is just about blended, then add the sifted flour and fold until it disappears into the batter.-Fill your piping bag with the mixture and pipe out the cake rounds (I'm doing 2 thin ones)







and then pipe out your fingers (you want them to be fairly even in length as they will be used to decorate the outside of the cake). Pipe the rounds so they are about 1 inch smaller than the diameter of your springform pan. You can just make all fingers if you want to go for a more traditional tiramisu layered in a square pan.
-Lightly sprinkle the tops of the ladyfingers with powdered sugar, and bake for about 5 to 10 minutes at 425f.
-Cool on a rack and if not using the same day, store in an airtight container with parchment paper between the layers.
*Please note, I had forgotten that my original recipe was more of a production recipe (I haven't made these in ages) so the amount of batter I have is insane. I have halved the recipe here for you, so don't worry if your batter appears to be a bit less than what I have. I have ladyfingers coming out of my ears.....I'll be freezing them. No wonder my arm hurt from whisking the yolks. Don't be surprised if you see them show up in the future*

Now that you have your dainty little ladyfingers, you can make the tiramisu soaking syrup and the wonderful loverly insides.

Soaking syrup for the Ladyfingers:

2 cups of coffee or espresso (I had espresso powder on hand, so I made 2 cups of it)
1/2 cup sugar
1/3 cup Rum (some people use marsala in the syrup, some people use rum, some people use other things....depends on how you are feeling or what you have on hand)
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-Mix these three together and if you feel the need to adjust sugar amounts or other amounts, do so. Bring to a boil and then reduce heat to a simmer and allow to simmer until the mixture is reduced by about 1/4. Place in a shallow container for dipping if you are using all finger shaped ladyfingers , or in something else if you are using ladyfinger rounds (really like a sponge cake) and will be brushing on the syrup.


And now for the mascarpone goodness...

Tiramisu Filling (I made a double batch of this because I was being very enthusiastic, the single batch listed here should be plenty)

3 large eggs, separated
3/4 cups sugar
1 container mascarpone cheese (16 ounces or about 2 cups)
1 cup heavy cream
2 Tbsp orange liqueur (you don't have to add liqueur to the filling, I just like the slight citrus touch it gives...you could also add marsala wine, or rum, or whatever you feel like adding..)
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-Beat the yolks and 1/2 cup sugar by hand -or with your mixer and a whip attachment- until the yolks are thick and light in color (just like you did for the ladyfingers).
-Add the mascarpone to the yolk mixture and beat until just blended.
-Whip the heavy cream and liqueur (if you are adding booze) in a chilled bowl by hand or machine until it holds soft peaks.
-Whip the egg whites in your mixer with the whisk attachment until they are just foamy and then slowly add the remaining 1/4 cup of sugar while whipping on high speed. You want medium peaks again, as for the ladyfingers.
-Fold the heavy cream into the mascarpone and yolk mixture, sacrificing 1/4 of it first to lighten and then gently folding in the rest. Then fold the whites into this mixture.
*the filling does have raw eggs in it, so if this bothers you, there are other recipes you can find online that use no eggs*

Begin Assembly.

Springform mold: Take the first cake layer you piped and place it in the bottom of the spring form mold. Place a ring of ladyfingers around the edge of the pan. Brush the cake layer with the coffee syrup until it has had a fairly good soaking and spread 1/3 of the tiramisu filling over the top. Repeat this with the remaining layers ending with a layer of tiramisu filling.
Generously sift cocoa powder over the top, gently cover and chill for 6 hours or overnight to allow it to set up. Decorate with chocolate shavings or strawberries or however you would like. This is not really a firm set, so if you go this route, take care when you slice the "cake" as it will be soft, but not unmanageable. I skipped the berries and chocolate shavings for my presentation, however I think a few chocolate shavings would be really really nice. And maybe a raspberry or two as well.

Layers of ladyfingers: dip each ladyfinger into the coffee syrup and place in the bottom of a square pan. Cover the layer of fingers with half the mascarpone mixture, do one more layer of ladyfingers, one more layer of mascarpone. Sift cocoa powder over the top and allow to chill for 6 hours to overnight.

Enjoy!
Happy Baking, and Happy Valentine's Day everyone!

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Old Fashioned Ginger Creams

"Just like Grandma used to make" and I can say that because my Grandmother did indeed used to make these. There were few things better than Sundays at Gram's when I was a kid. The best part about these days was spending time in the kitchen with my Gram. She always cooked up a storm for our once weekly dinner with her. The minute you walked in the door you knew what would be for dinner just from the smells that permeated the house. On certain days Gram would let me assist with little bits of preparation. I was mostly interested in helping her with desserts and she would humor me by allowing me to slowly add sugar to whipping egg whites or assist her with blending of some batters. I do not recall helping her bake the ginger creams, but I do recall snitching pieces from the pan that was left out on the counter top. Ginger creams ranked up at the top of her desserts, along with schaum tortes and bread pudding with hard sauce.
Of the few things that my grandmother was able to label for me before her passing was her recipe box. Just a few wonderful old note cards with her south paw writing on each one. This is the treasure that she passed on to me and I want to share a few of her beautiful delicious desserts with you. Ginger creams will always bring me back to my childhood. I hope you will enjoy them and create memories of your own with their spicy smell and taste.

Gram Danning's Ginger Cream Slices (I have made a few changes and have noted them in the recipe. These bars are excellent with or without the extra ginger)

1C sugar
1C shortening
2 eggs
2/3 C molasses
1t. baking soda
1C lukewarm water
1t. ginger
2Tbsp fresh grated (minced) ginger (this is one of the changes I have made)
1/3 cup small dice crystallized ginger (this is another of the optional changes I made)
1/2 t. cloves
1/2 t. salt
1/2 t. cinnamon
3C flour
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-Cream shortening; add sugar. Beat until light and fluffy.
-Add eggs one at a time, beating well after each addition. Add molasses, blend together.
-Sift flour, measure. Resift with salt and spices. Mix soda with lukewarm water.
-Add dry ingredients alternately with liquids to the creamed mixture.
-Pour into greased and floured 10x16 inch pan.
-Bake at 350 for 20 minutes. When cool, spread with following icing. Cut into as many slices as you like (I tend to get about 40, or less if we are looking for a big hunk of ginger love).


Fondant Icing
2C sugar
1 1/4 C milk
1t. butter
1/2 t. vanilla
1/8 t. salt
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-Cook sugar, milk and butter to soft ball stage (232-235 degrees f). Cool
-Add vanilla and salt. Beat until creamy and of spreading consistency.
These are great with a nice dark roast coffee or herbal teas and even better when shared with loved ones. The bars do dry out fairly quickly, so it's best to cut and keep them sealed with some plastic wrap (or indivudually wrapped if they last that long).

This article has also been posted at Just Baking a wonderful site about, you guessed it, baking. I will be writing 2 articles a month over there, so check it out!

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Nothing Says "Merry Christmas" Like Dried Fruit Soaked in Booze or Stollen!

Stollen is a Christmas tradition with my family. BarmyMom always made one or picked one up from the local bakery and it was our Christmas morning breakfast. Yum. I've decided to continue this tradition with G and Myself, except that I'm going to make the Stollen myself. Stollen is German in background and I have found a brief history of it on Wikipedia, if you would like to know a bit more about it. This is a slightly sweet yeasted cake full of dried fruits and almonds and is traditionally sprinkled with confectioners sugar (although I have seen it iced before). It is very good all by itself, toasted, or served with butter or jam. I do enjoy it naked sliced right off the loaf. This recipe is from Peter Reinhart's The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, and I have to say, if you love baking bread or would like to learn how to bake bread, this is an excellent book to own. Enough said.

Stollen: (Makes one large or two small loaves)


The Sponge:
1/2 cup whole milk
1/2 cup all-purpose flour
4 tsp. instant yeast
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-Warm the milk to about 100f, whisk in the flour and yeast. Cover with plastic wrap and ferment for 1 hour or until the sponge is very foamy and ready to collapse when touched. While this is fermenting, combine:

The Fruit:
1 cup golden raisins (I didn't have golden raisins and had to use regular raisins) plus a bit extra for sprinkling on the final dough.

1 cup candied fruit mix (I only had candied cherries and orange peel, so this is what I used) plus a bit extra for sprinkling on the final dough.
1/2 cup brandy, rum or schnapps
1 Tbsp orange or lemon extract (I had neither, so I skipped this ingredient)
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Now you should be ready to make the final Dough:

2 1/4 cups unbleached all-purpose flour
1 Tbsp sugar
3/4 tsp. salt
1 tsp grated orange zest (optional, but as I didn't have the extract, this will be going into mine, and I love orange zest)
1 tsp grated lemon zest (optional, I will have it in mine)
1 tsp ground cinnamon
1 large egg
5 Tbsp (2.5 ounces) unsalted butter at room temperature
about 1/4 cup water
1/2 cup slivered blanched almonds (I only had sliced almonds)
melted butter for topping
powdered sugar for topping
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-In a 4 quart mixing bowl, or the bowl of an electric mixer, stir together the flour, sugar,
salt, orange and lemon zests, and cinnamon. Then stir in (or mix on low with paddle attachment) the sponge, egg, butter and enough water to form a soft, but not sticky ball. This should take about 2 minutes. When the dough comes together, cover the bowl and let the dough rest for 10 minutes.
-Add in the fruit and mix it with your hands (or on low speed) to incorporate.
-Sprinkle flour on the counter, transfer the dough to the counter and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed. The dough should feel soft and satiny, tacky, but not sticky. Knead for approximately 6 minutes (or 4 if by machine). LIghtly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with the oil. Cover the bowl with plastic wrap.
-Ferment at room temperature for 45 minutes. The dough will rise somewhat, but will not double in size.
-Sprinkle flour lightly on the counter and turn the dough out onto it. Flatten the dough with your hands into an oval shape. Sprinkle the top with the extra fruit and the almonds.

-Take a small rolling pin and press down the center of the oval, then roll the dough in the center only leaving one inch at the top and bottom of the oval as thick as they were originally (only roll out the center). The interior will be about 1/2 inch thick. Sprinkle the extra fruit and the almonds over the indentation, and fold the dough in half, making the top fold slightly overlap the bottom, and press lightly to seal. Turn the dough over and plump up the shorter side of the fold to form a bit of a hump. Transfer the loaf to a sheet pan lined with parchment, shaping the loaf into a slight crescent. Cover loosely with plastic wrap and Proof for approximately 1 hour at room temp, or until the dough is 1 1/2 times its original size.
-Preheat the oven to 350f with oven rack in the center of the oven.
-Bake the stollen for 20 minutes, rotate the pan 180 dgrees for even
baking and bake another 20 to 50 minutes depending on whether you made one large or two small loaves. The bread will bake to a dark mahogany color, and should sound hollow when thumped on the bottom.
-Transfer bread to a cooling rack, brush the top with melted butter while still hot. Tap a layer of powdered sugar over the hot loaf. Wait one minute, then tap another layer over the first. Let cool for at least one hour before serving. When completely cool, store in a plastic bag, or leave out overnight to dry out a little bit.

Mine poofed up a bit more than I had expected it to, it resembles a bloated cresent moon more than anything else, but I'm very happy with that. I'm thinking that if I had wanted smaller more dainty stollen, I should have made two loaves instead of one! The apartment smells indescribably good, and I am just waiting until I can slice into this!

Wishing all of you a very Merry Christmas, Happy Holidays and a Wonderful New Year from the Barmy Household!

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Montelimar Nougat, (well, this girl's version), Holiday Candy Making Experiment , No Rain Today!

I fell in love with this candy when we made it in my chocolate and showpieces class back in 1999. I haven't made it since then, and I figured what better time to make it than now? I found this site which gives a bit more information about Montelimar Nougat if you are interested in checking it out. I remember it being wonderfully chewy, full of almonds and pistachios and (this is not a traditional ingredient, from what I know) candied orange peel. It was wonderful. We even dipped some in chocolate, and if it's possible, it was more heavenly. I just wanted to try out this candy again, to know that I am still able to make it. And what better excuse to use for my experimental holiday baking time in search of something to make next year to ship out. As my cookies have already been sent, it's the only excuse I can think of (not that I really need an excuse, but I might as well have one handy). This is ooey, chewy honey goodness at it's best. It may seem a bit tricky, but once you get over the fear of hot sugar, it's really not too bad. This candy is quite sensitive to humidity. You want it to be dryer outside when you make it, or it will be too ooey gooey (although maybe suitable for ice cream topping?). Anyway, if you are feeling up to a little challenge, I can think of none better to recommend.

Montelimar Nougat: (Makes a good amount of Nougat, it would fill a cookie sheet pan if you wanted it to. Please note, that I did use the metric measurements when I made this, as my lovely scale swings both ways)

8 ounces (200g) water (H2O)
1 pound 6 ounces (600g) sugar
10 ounces (250g) glucose (well, I use corn syrup for this, but if you can get glucose, go for it)
12 ounces (350g) honey (lavendar honey if you are going to be authentic, I just have lotus blossom honey on hand at this time, and if you don't like honey, or have an allergy, you can sub more glucose/corn syrup for the honey, it will just have a bit less depth of flavor)
4 1/2 ounces (120g) egg whites
4 ounces (100g) sugar
14 ounces (400g) roasted almonds (roasting the almonds on a sheet pan at 350f for 8 to 10 minutes really adds depth of flavor, not to mention an incredible smell in your home. I also roasted the pistachios for about 5 minutes)
8 ounces (200g) pistachios (just plain old unsalted pistachios out of their shells)
8 ounces (200g) candied orange peel, diced
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-In a heavy bottomed sauce pan, bring sugar, water and glucose to a boil. Add the honey and bring to 296f (147C). While you are boiling the sugar to 296f, whip the egg whites and 4 ounces of sugar to medium peaks (start out with just the whites, and whip them till foamy, then slowly add the sugar two tablespoons at a time, then whip till the egg white mixture forms soft peaks that stay upright) and mix on low speed to keep the whites moving until the sugar syrup reaches 296f.
-Once the syrup reaches its temperature, slowly add the syrup mixture to the egg white mix with the mixer on medium (just let it flow down the side of the bowl into the whites). The mixture will come up considerably when you are adding the hot syrup, and will come down a bit once it starts to thicken and cool.
Whip until the mixture begins to stiffen, add the nuts and orange peel and whip a bit more. Once the mixture is very thick(it will still be very warm), pour (who am I kidding? I had to scrape this out with a bowl scraper and a bit of muscle) onto a surface that has been sifted liberally with powdered sugar. Sift a bit of powdered sugar over the top, and roll out to about 1 inch thick (I remember in class we had some metal bars that were 1" that we rolled the goo out between to ensure even thickness, I don't have these at home, so I just winged it), the mixture may continue to try to ooze a bit (it is a slow mover though, if it is actually spreading itself out too much, then you didn't beat it quite enough) so you may want to push it back into place. Let the mixture sit out overnight, and then slice the next day. Coat in chocolate if you desire.

Take a bite of chewy nutty gooey Montelimar Nougat!

Happy Holidays! (I'll be posting pictures of the finished cut Montelimar as soon as it is set up (well, probably tomorrow) so stay tuned!

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Going Boldly Where no Barmy Baker has Gone Before: Checkerboard Cookies (the last of the holiday cookies? Maybe, Maybe not..)

Well, I've done tons of favorite cookies for the Holidays these past few weeks, and I've decided to try out a cookie I've never made before. Sure I've seen it made by classmates when I was in the Baking and Pastry program I attended..well, one classmate, and the cookies were beautiful. I wanted to recreate this beautiful cookie to give out with all the other cookies I've been working on this season. I only hope they taste as good as they look.
I know many people ask why I take the time to make so many varieties of cookies this time of year. "What is the draw? What possesses you to do this? Why would you spend so much time on baked product?". There are many answers. The first being that I love to spread the joy that I feel when I make each cookie and when each turns out beautifully (and I have been blessed with every cookie turning out incredibly this year). Another reason is that I do just love to give, and this is a great excuse to do so. At this time in baking (about a day away from mailing everything) I feel fairly secure in the cookies I have already baked, and know that I have one day left to experiment. So, I am going to try out checkerboard cookies. I have meant to try them out before, but never got around to it (I figure my still being unemployed...sigh...this time of year has given me a bit of time to try them). So, without further yapping and hoo-ha..I bring you:

Checkerboard Cookies (this recipe is from Cookies Unlimited by Nick Malgieri).

First you will need to make two cookie doughs. They are:

French Vanilla Sables: (If you want to avoid washing your mixing bowl twice, then do what I did and mix up these cookies first, then mix up the chocolate ones in the same bowl after you have scraped out the vanilla dough. It won't harm the chocolate cookies, and it helps out with dishes)

12 Tbsps (or 1 1/2 sticks or 6 ounces) unsalted butter, room temp
1/3 cup sugar
1 tsp vanilla extract
1 egg yolk
1 1/2 cups all-purpose flour
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-Cream together the butter and sugar on medium speed for about 4-5 minutes or until the mixture is light in color and fluffy. Add the vanilla and egg yolk, continue beating until smooth , about 2 minutes.
-Scrape down the sides of the bowl and the beater and add the flour, mix until combined.
-Press the dough into a 1 inch thick square and chill, wrapped, for 3 hours or several days.

Dark Chocolate Sables:
1 1/2 cups all-purpose flour
1/3 cup alkalized (dutch process) cocoa powder
1/2 tsp. baking soda
1/8 tsp salt
1 stick (8 Tbsps or 4 ounces) unsalted butter at room temperature
1/2 cup sugar
1 tsp vanilla extract
1 egg
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-Combine in a bowl: flour, cocoa powder, baking soda and salt, stir well to mix, set aside.
-Cream together the sugar and butter for about 4-5 minutes on medium until it is light and fluffly. Then beat in the egg and vanilla for about 2 minutes, until the mixture is smooth.
-Scrape down the bowl and beaters and add the flour mixture. Mix until combined.
-Press the dough into a 1 inch thick square, wrap and chill for a few hours or a few days.

Now that you have your dough made, the fun begins (well, some might call it fun, I might call it tedious...but when I say tedious I mean more time consuming and putzy, not difficult). At this point with the cookies, you will wish you had a dough sheeter, if a dough sheeter wasn't the size of a smart car, or a horse, then it would be on my wish list for Christmas...as it is, we have no room here for a horse, or a dough sheeter. But I digress...

Tedious Checkerboard Cookie directions:

You will need both of the doughs from above, and one egg white to bind the dough together (beaten).

-Remove the vanilla dough from the refrigerator.
On a lightly floured surface, roll the dough into an 8x12 inch rectangle about 3/8 inch thick. Slide the cookie dough onto a cookie sheet, cover with plastic wrap and chill until firm again, about 30 minutes. Repeat this step with the chocolate dough.
-Remove the vanilla dough from the fridge again and coat it lightly with the egg white. Slide the chocolate dough on top of the vanilla, place a sheet pan over the top of this and press lightly to adhere the dough together.
-Immediately cut the layered dough in half, making two 8x6 inch rectangles. Paint the top of one rectangle with egg white and place the second one over it so you have 4 layers of alternating chocolate and vanilla dough. Gently press the top of this with a pan, and then chill for several hours before continuing.
-Remove the dough from the fridge and place it on a cutting board. Using a long sharp knife cut the dough along the 6 inch side into 16 - 3/8 inch thick slices.

-Place one piece of the dough, alternating stripes facing upward, on a work surface. Paint the top of it lightly with egg white.
Place another piece of dough on top of this so that vanilla stripes are covering chocolate stripes and vice-a-versa, repeat this, making sure you are alternating colors, until you have a stack of four slices. Repeat with the remaining slices of dough, and you will have four stacks of alternating nummy dough.
-Gently press the sides of the stacks so they are squared off on the sides and wrap and chill these for several hours, they may also be frozen at this point.
-When you are ready to bake these, preheat oven to 350 degrees, slice the cookies 1/4 inch thick and lay them out on sheet pans lined with parchement paper or foil. Bake for about 8 to 12 minutes, or until they become dull in appearance and feel firm to the touch.
-Cool on a rack.
-Put your feet up, proudly gaze at your beautiful little checkered cookies, have an Irish coffee and relax. It is well deserved.

Whew!
As this is a new recipe for me, I just thought I would share what I noticed: The chocolate dough is a bit stiffer than the vanilla, but a bit easier to work with (not that either dough is very difficult to handle). There seems to be just a smidge more of the chocolate dough than the vanilla, so 3/8 of an inch thick was doable with the chocolate dough, the vanilla I rolled out to a bit over 1/4 inch, this didn't really effect the cookies too much. I also noticed that I had just slightly less than a 12x8 inch rectangle to begin with, but I think I was being more cautious with the rolling. If I make these again, and I believe I will, I think I will make another batch of the chocolate dough so I can wrap a border of it around the cookies. And I must take back what I said about this being tedious. It really wasn't that bad. Time consuming? Yes, if you are planning on starting and completing the cookies on the same day, but you can do them in stages with chilling a day or so between. Are they worth the time? Yes, I believe they are. They are a light cookie with nice flavor and are not as sweet as some festive cookies. What I really am saying is that these are more about looks than substance...maybe more vanilla or using some extract would help. Maybe orange extract in the chocolate dough? Maybe peppermint extract in the vanilla..but still..these are impressive in look if nothing else. Of course, sometimes it is just nice to have a pretty yet mellow cookie to offer amongst all the other very flavorful cookies, it makes for good contrast.

Happy Baking! Happy Holidays!

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