Chocolate and coffee and cream… mmmmmmmmmm

tiramisu.jpg I’ve so much enjoyed writing this blog and all the readers who stop by and visit, I just wanted to give you all a present, a recipe that I love and which makes one of the most wonderful desserts on earth. Tiramisu is one of those things we crave, and which seems to come in a different form every time you order it in a restaurant. Over the years, I’ve found that very few of these are actually better than this one we can make ourselves, so here it is – an espresso and a bittersweet chocolate version (my mom doesn’t like coffee, so I made up the latter variation for her birthday).

1 C sugar
6 eggs, separated
1 lb Mascarpone cheese
1 7-oz package Ladyfinger cookies
1 T cocoa powder (semisweet or unsweetened)
2 C espresso
unsweetened cocoa powder
semisweet chocolate shavings

Whisk together sugar and egg yolks. Gradually add mascarpone cheese and cocoa powder until mixture is creamy. Whip egg whites into meringue, and carefully fold into mascarpone mixture. (note: the eggs are never cooked so use a safe source of eggs)

Quickly dip ladyfingers into hot espresso and line the bottom of a glass serving dish in a single layer. Cover ladyfingers with mascarpone mixture and dust with cocoa and chocolate shavings. If the pan is deep enough, two layers may be used.

Chill at least 4 hours or overnight.

All-chocolate version: Substitute hot, unsweetened cocoa for the espresso.

The fun part of this recipe is acquiring 2 entire cups of hot espresso – regular coffee does not do. It was pretty hilarious the first time I went to an espresso stand and asked for 16 oz of pure espresso!! Thankfully they were nice to me and didn’t charge the full amount. Now, of course, I have an espresso maker of my own and I just crank it out :)

So, this is the yummy post about food – for the serious post about food, see below…


Fall Farm Bounty

pumpkin_sm.jpgI’ve been getting an organic farm share all summer from Terry’s Berries, actually only half a share because I’m just one person and I’d get overwhelmed! As it is, my refrigerator is full of green stuff! I can hardly keep up with it. I’ve learned how to make more weird vegetables than I ever knew existed and have lost a good 10 pounds. Today was the first day of our fall farm share (no half shares available). Wow – I can feed the whole neighborhood :) For this one week, we got:

apples, cabbage, onions, garlic, mustard greens, frilly red lettuce, green pepper, green tomatoes (lots), beets, butternut squash, potatoes, carrots – and peanuts! I didn’t even know those grew around here.

And for good measure, I also picked up some pluots and artisan olive bread. Now mustard greens I chose from a variety of greens because I haven’t tried those yet. I hear they’re pretty spicy :) I still have carrots from last week, so, I think it’s time to get out a good Thanksgiving recipe I made up one year and have used for many, many years (all of the ingredients are basically however much you want or have to use up):

Squash and Carrot Yum

Bake butternut or other winter squash in the oven until tender (steaming, boiling, or microwaving also works). Remove seeds and scoop out into a bowl. Steam carrots until very tender and drain well. Add those to the bowl. Toss in butter, cinnamon, nutmeg, and garlic salt to taste, and mash until thoroughly mixed and smooth. Place in a pyrex baking dish and top with grated cheese (whatever kind sounds good – I usually use jack). Bake in the oven at 350 until heated through and cheese is melted, about 30 minutes. If you like nuts, you can also top with cashews just under the cheese.