Authentic Tiramisu

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Ingredients:
2 cups strong black coffee
(three Starbucks pods each brewed 6 oz. on extra strong setting)
1 1/2 tablespoons instant expresso powder
5 tablespoons cognac
6 large egg yolks
2/3 cup sugar
1/4 teaspoon salt
1 1/2 pounds mascarpone cheese
1 3/4 cup heavy cream (cold)
14 ounces hard ladyfingers
3 1/2 tablespoons Hershey’s Special Dark Cocoa
1/4 cup dark chocolate, grated

Preparation:
Stir coffee, espresso and 5 tablespoons cognac in bowl until espresso dissolves; set aside.

Put cold mascarpone cheese in metal bowl and whisk gently to combine then refrigerate until smooth and firm.

In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined.  Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice.  Add mascarpone and whisk gently until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice.   Transfer mixture to large bowl and refrigerate.

In separate bowl of stand mixer, beat cream at medium speed until frothy, 1 to 2 minutes.  Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer.  Using rubber spatula, fold 1/3 of whipped cream into mascarpone mixture to lighten then gently fold remaining whipped cream until no white streaks remain.  Set mascarpone mixture back in refrigerator.

Working one at a time, drop lady finger into coffee mixture, roll over, remove immediately and transfer to 13 by 9-inch glass baking dish.  Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly in dish.

Spread half of mascarpone mixture over ladyfingers; spread mixture into the corners of dish and smooth surface.  Place 2 tablespoons cocoa in strainer and dust cocoa over mascarpone cheese.

Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa.  Wipe edges of dish with dry paper towel.  Cover with plastic wrap and refrigerate 6 to 24 hours.  Sprinkle with chocolate grated into curls if desired. Cut into pieces and serve chilled.

History:
This recipe comes from America’s Test Kitchen with minor modifications made to chill mascarpone cheese after whipping, increase whipped cream, reduce cognac and add curled chocolate for decoration.

Fish Quenelles

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QUENELLES MUST BE REFRIGERATED OVERNIGHT

                           BEFORE COOKING

Quenelles

Ingredients:

7 oz. fish fillet (rockcod, halibut, seabass)
2 eggs 
5 fl. oz. heavy cream
2 oz. unsalted butter (soft, cut in cubes)
Salt, pepper
Cayenne pepper

Preparation:

Half freeze fish fillets and place them into a cold food processor bowl.  Blend them to almost a paste for 20-30 seconds.

2.    Put the eggs into the processor with the fish and blend for another 20-30 seconds .  Season with salt, pepper and cayenne pepper, if desired.

3.    Restart the processor and slowly pour the cream in and after 20-30 seconds add in the soft butter.  Process another 20-30 seconds.

4.    Transfer the mixture into a clean bowl and place a sheet of plastic wrap on top, ensuring that the wrap is in total contact with the mix. 

Place in the refrigerator overnight.

THE FOLLOWING DAY:

Poach quenelles.

Poaching Liquid

1 clove garlic, cut in half
1 small twig thyme
2 pinches of salt
Simmering water in a large pan

1. Bring a pan of water to a simmer then add garlic, thyme and salt.
   
2. Using a deep dessert spoon (heated in hot water then dried) scoop enough mixture to form a quenelle shape and place into the simmering water.  Repeat the process until you have the desired number of quenelles.
   
3. Cook quenelles 15 minutes, turning the quenelles over every 5 minutes.
   
4.  After 15 minutes, the quenelles will be cooked and should be placed on a paper towel to drain.

      At this point, the quenelles can be eaten with a hollandaise sauce, a warmed beurre blanc, but they will be better with a Cognac Cream Shrimp Sauce.

Cognac Cream Shrimp Sauce

Ingredients:
8 oz. tiger shrimp (shelled) then crush shells with rolling pin and cut shrimp in small pieces
1 Tablespoon butter
1 Tablespoon carrot, cut in rough cubes
1 Tablespoon celery, roughly chopped
2 Tablespoons sliced shallots
1 Tablespoon finely sliced leek (white part)
1 garlic clove (crushed)
1 Tablespoon tomato paste
2 Tablespoons cognac
Salt, pepper
12 fl. oz. fish broth, reduced to 6 oz.
8 oz. heavy cream

Make the Sauce

1.    Melt the butter in a saute pan on high heat and add the shrimp shells.  Add the carrot, garlic, shallots, celery and leeks and mix in.  Season with salt and pepper.  Reduce the heat a little and add tomato paste. Reduce the heat to medium and cook for about 2 minutes.

2.      Raise the heat, and when the pan is heated, add the cognac and (making sure the exhaust fan is off) burn off the alcohol and mix again.

3.     Add the cream, turn down the heat and mix well.  Allow cream to reduce a little.

4.     Reduce the heat to a minimum.  Taste the sauce and correct the seasoning if necessary.  Turn off the heat. 

5.     Poach the shelled shrimp in fish broth for a few minutes.  Remove shrimp and reserve them.

6.     When the fish stock is adequately reduced, pass the cream sauce through a sieve into the stock.  Press down on the sauce to extract as much of the flavor as possible.  Reduce the sauce to a spoon coating consistency.  Add in reserved shrimp.

7.     Preheat the oven to 375 degrees ensuring the top element is on.

8.     Place the quenelles in an ovenproof dish and ladle sufficient sauce over the quenelles to fill the dish halfway.

Place the dish towards the top of the oven and cook for 10 minutes, by which time the quenelles will be hot and ready to serve.

Variation:
Try different types of fish such as salmon, or veal and chicken.

History:
Recipe comes from the French Cooking Academy.

Turkey Gravy (Make Ahead)

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Ingredients:
3 oz. unsalted butter
1 large red onion, halved and sliced 1/4 inch thick
4 large garlic cloves, peeled and halved
6 Tbs. all-purpose flour
4 cups chicken stock
2 Tbs. Cognac
10 large sage leaves
2 bay leaves
Kosher salt & pepper
1 cup dry white wine.

Preparation:
Melt butter in a large saucepan over medium heat.  Add onion, garlic and sauté, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize.  Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes.  Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt and 1 teaspoon pepper.  Bring to a boil, lower the heat and simmer for 20 minutes, stirring occasionally.

Set aside at room temperature for 1 hour then strain, pressing the solids lightly and then discarding them.  Refrigerate until ready to use.   The gravy base can be refrigerated up to a week or frozen for up to three months.

After turkey is cooked, remove it to a carving board to rest.  Place roasting pan on the stovetop over medium heat and add the wine.  Bring to a boil, lower the heat and simmer for 2 minutes, stirring and scraping up all the bits clinging to the pan.  Slowly whisk in the gravy base.  Simmer for about 5 minutes, until the gravy is smooth and slightly thickened.  Adjust seasonings.

History:
Recipe comes from Ina Garten.