Pavlova with Orange Curd & Chocolate Pistachio Crumble Topping
06 Apr 2012 11 Comments
in Dessert, Gourmet, Holiday, Sweet Tags: chocolate, easter pavlova, orange curd, pavlova, pistachio
When I think of spring I think of days getting longer, sunshine, crisp cool air, flowers blooming, trees budding and babies.
Happy Easter & Passover
A poem to welcome spring…
“O, how this spring of love resembleth
The uncertain glory of an April day;
Which now shows all the beauty of the sun,
And by and by a cloud takes all away.” ~ William Shakespeare
Pavlova with Orange Curd & Chocolate Pistachio Crumble Topping
Here’s what you’ll need:
For the Meringue:
5 large egg whites, room temperature – (save the yolks for the orange curd)
Pinch of cream of tartar
3/4 cup granulated sugar
For the Orange Curd:
3/4 cup granulated sugar
8 large egg yolks
2 tablespoons of orange zest
1/2 cup fresh squeezed orange juice
1/4 cup lemon juice
dash of table salt
For the Chocolate Pistachio Crumble Topping
1/4 cup pistachios, finely chopped
6 ounces dark chocolate
Preparing the Meringue:
It’s traditional to bake meringues at a low temperature to maintain its white color. It’s also recommended to leave overnight in the oven to cool and dry completely.
Preheat oven to 200 degrees. Taking a piece of parchment paper large enough to line a baking sheet. Trace a 10 inch circle on one side, turnover and place the parchment paper on baking sheet, set aside.
In a large bowl, using an electric mixer, beat egg whites and pinch of tartar on high until soft peak form, about 2 minutes. With mixer running, add granulated sugar in a slow, steady stream and continue to beat on high until peaks are stiff and glossy and the sugar has dissolved. About 5 minutes.
With a spatula, gently shape meringue into a round on the parchment lined sheet, using the circle as the guid; smooth top and slightly concave the center. Bake meringue until outside is dry. About 2 hours. Turn off the oven and let meringue cool completely in the oven, about 5 hours or overnight.
Preparing the Orange Curd:
In a medium saucepan, off heat, whisk together granulated sugar and egg yolks, and orange zest; whisk in orange and lemon juices and the pinch of salt. Place on medium-high heat and cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around the edge of the pan, about 5 minutes (do not let boil). Immediately remove pan from heat while whisking.
Pour through a fine mesh sieve into a heatproof bowl, pressing on curd with a rubber spatula. Press plastic wrap against the surface; refrigerate until cool, 30 minutes. May prepare in advanced. Orange curd may be kept up to 2 weeks.
Preparing the Chocolate Pistachio Crumble Topping:
Melt chocolate in a saucepan, add the finely chopped pistachios, once melted remove from heat and pour and spread onto parchment paper, allow to dry and harden. Once dry, take a knife and chop chocolate into rough little pieces.
Assembling the Pavlova:
Gently peel the meringue from parchment paper and transfer to dessert platter. Spoon the orange curd in and layer on top, sprinkle chocolate pistachio crumble on top. Serve immediately.
* recipe adapted from Martha Stewart, Everyday, Issue 88
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Pear & Ginger Infused Cheesecake
27 Feb 2012 8 Comments
in #baketogether, Dessert, Gourmet, Italian Dishes, Sweet Tags: #baketogether, Cake, cheesecake, ginger, marscapone, pear, pears, pistachio, ricotta, sheep milk, sheeps milk
This months #Baketogether, hosted by the talented and lovely Abby Dodge is cheesecake. A challenge for me… for two reason… I’ve never made a cheesecake and I’ve never been a huge fan of traditional cheesecake.
Pear & Ginger Cheesecake
It’s exactly why #baketogether is so great… you get to put your own spin on the recipe. It took some experimenting until I got the recipe down, but I think you’re going to really enjoy my twist on this cheesecake.
Pear & Ginger Infused Cheesecake
I decided to make a no bake cheesecake – all the way down to the crust. Infused with light flavors of pears, crystalized ginger, pistachios and marscapone cheese… the stars in this fresh and delightful sweet.
Pears, Ginger & Pistachios
This recipe is for a small cheesecake, serves 4
Here’s what you ‘ll need:
3 forelle pears
1/4 cup crystalized ginger
1/4 cup honey
1/2 cup water
9 graham crackers
1/4 cup pistachios
3 teaspoons maple syrup
3 tablespoon salted butter, melted
1/2 cup ricotta, (I used sheep milk ricotta it’s thicker like a paste)
3/4 cup marscapone cheese
2 tablespoons of powdered sugar
1 teaspoon lemon zest
1 teaspoon orange extract
Sheep Ricotta & Marscapone
For the pears:
Slice off the bottom of each pear just enough so it will stand upright. Peel the entire pear leaving the stem and skin at the top. Place in baking dish, drizzle honey atop of pears, grate 1/2 of the crystallized ginger, (reserve two pieces for filling), drizzle two tablespoons of butter and add water. Simmer for 20 to 30 minute or until cooked through. Set aside and allow to cool until ready to use. Once your pears have cooled slice very thin reserving some slices for decorating the top of the cake.
For the crust:
In a food processor place gram crackers, pistachios and the remaining crystallized ginger,(reserve two pieces for filling) and pulse into fine crumbs. Place the crumbs in a mixing bowl adding 1 tablespoon of the melted butter and the maple syrup, mix until all ingredients are combined.
In a serving bowl, place the crust crumbs inside, pressing with plastic wrap all along the bottom and sides forming your crust. Place the serving bowl with crust in the refrigerator to chill for at least one hour. You may prepare the crust a day ahead.
For the filling:
I used a sheep ricotta that did not require draining and was more of a paste consistency – similar to a impastata. If you can find a ricotta impastata that would be best. If not, drain your ricotta in a sieve or with a cheese cloth to remove excess moisture, allow to drain overnight
In a food processor, place marscapone cheese, ricotta cheese, powdered sugar, lemon zest, two pieces of ginger, orange extract and pulse until all the ingredients are combine. Transfer to a mixing bowl and beat with an electric mixer for two minutes. Place filling in a pipping bag and set aside until ready to use.
To assemble cake:
Remove crust from the refrigerator. Taking the filling and pipping into the bottom center, begin working your way up and around the sides and filling the center. Decorate the top with reserved pear slices.
You can serves this right away or refrigerate and serve the next day. My take on a cheesecake, I think I can get used to this and look forward to trying more recipes. Enjoy!
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Pistachio Orange Oatmeal Cookies
19 Jan 2012 5 Comments
in Bake, Bloghop Love, Cookie, Gourmet, Sweet Tags: Cookie, cookies, oatmeal, oatmeal cookie, orange, orange zest, pistachio
Here is the scrumptious Pistachio Orange Oatmeal Cookie recipe I promised to post. I served these with my Orange Peel Sweet of the Spoon dessert and a bowl of vanilla bean ice cream. These tasty little cookies are crunchy on the outside and chewy on the inside, similar to a granola cookie. I hope you enjoy them!
Pistachio Orange Oatmeal Cookies
Here’s what you’ll need…
Makes 20 to 30 cookies
4 tbsp salted butter, melted
1/2 cup pistachios, chopped
1/2 cup oats, chopped
1/2 cup sugar
1/4 cup flour
1/4 teaspoon baking powder
2 tablespoon orange juice
1 tablespoon orange zest
1 tablespoons corn syrup ( I used Lyle’s Golden Syrup)
dash of salt
Preheat oven to 425
Melt the butter in a saucepan, set aside. In a food processor, pulse the pistachios and raw oats into tiny pieces. Combine all ingredients – the butter, sugar, oats, flour, baking powder, orange juice, orange zest, corn syrup and salt into a bowl, mixing until all ingredients are incorporated.
Orange Pistachio Oatmeal Cookie
Using a measuring teaspoon, scoop a spoonful onto a baking sheet, be sure to space several inches apart. Bake for 6-8 minutes (each oven varies, so keep an eye on them – they bake fast), or until the cookies begin to brown around the edges. Let them cool on a baking sheet.
Pistachio Orange Oatmeal Cookies & Greek Coffee
Serve with a glass of milk, ice cream or a nice cup of Greek coffee – the way I ate them.
Ode to Basil
08 Sep 2011 3 Comments
in Gourmet, Greek Dishes, Italian Dishes, Serendipitous Adventures Tags: pesto, pine nut, pistachio, saveur, walnut
Sweet Sweet Basil, how I could eat you atop of anything.
Slathered, layered, blended and smashed, especially stepped on with a mortar and pestle.
Drunken within a mélange of olive oil, herbs and nuts. Draped alongside cheese. Encrusted within a pizza.
Pounded into garlic. Swimming in a bowl of pasta. Most of all… in a magnificent ensemble of pesto.
This is my ode to Basil, I will eat you atop of everything!
Ode To Basil
Inspired by this month’s cover story on Saveur Magazine and a favorite Brooklyn haunt Press 195. I’ve brought together a selection of this month’s Saveur recipes and smashed them directly into Press 195′s maple pesto recipe to create one incredible motha-load of a pesto.
I’m actually licking a spoonful of the stuff right now. Really! Slurp!
Nutty Maple Pesto Sauce
Nutty Maple Pesto
2 cups fresh basil leaves (stems removed)
1/2 cup arugula leaves
1 cup olive oil
1/4 cup pine nuts (raw and unsalted)
1/4 cup pistachios (roasted and unsalted)
1/2 cup walnuts (unsalted)
1 tablespoon lemon zest
1/4 cup parmigiano reggiano
6 garlic gloves
5 tablespoons pure maple syrup
salt & pepper to taste
Process basil, arugula, olive oil, pistachios, pine nuts, walnuts, parmigiano, zest and garlic in a food processor until finely chopped; stir in the maple syrup and season with salt and pepper.
I graciously spread the sweet, nutty – heady sauce over every inch of these tomato and mozzarella panini’s that I’ve toasted into a gooey hot mess of goodness. I suggest you do the same.
Tomato Mozzarella Pesto Panini
Tomato Mozzarella Pesto Panini
1 loaf chiabatta bread
1 large tomato
1 – 8 ounce ball mozzarella
2 tablespoons olive oil
2 tablespoons nutty maple pesto
Slice bread lengthwise, drizzle top slice with olive oil, slather bottom slice with pesto, use as much as your heart desires! Cover with tomato and mozzarella alternating each layer.
Place in oven and toast/bake for 8 to 10 minutes until melted. Serve immediately with a side dish of pesto for extra dipping pleasure.
Gooey Maple Pesto Hot Mess
The real reason I love this incredible herb is because it reminds me of my sweet “baba” – my father.
He would sit on the front porch, drinking his thick molasses Greek coffee with his top right shirt pocket full of flowery sweet basil; every so often he would lean down to smell it’s aroma and smile.
I can only imagine the wonderful memories that would be inspired at that moment, the same way he’s inspired me.
Baba & Georgie
The poem “Ode to Basil” and this post is dedicated to my baba, who went to sleep forever 10 years ago this week, and who taught me to be a better person because of who he was. This is my “Ode to Baba!”
