It's wonderful to be back. Back among the mountains that remind us of our vulnerability, our ultimate lack of control over the world we live in. Mountains that demand humility, and yield so much peace in return.
- Alex Lowe
Autumn is my favorite season and it is also the perfect moment to take a vacation in the dazzling Swiss Alps, and more particularly in the Berner Oberland. It has to be said that nothing can quite beat the unique splendor and romantic ambiance of canton Bern's highlands when the trees have turned an intense shade of crimson and the fading sunlight bathes everything in gloriously fiery hues.
As a child, this is where I used to spend my October school holidays. Back then, I was already fascinated by this astonishing region and nowadays I am still profoundly attracted to its incredibly spellbinding magnificence. Hence, I incessantly keep returning there no matter the length of my stay - for one short day or for a week, it doesn't matter as long as I get my countryside "fix".
It is absolutely impossible not to fall madly in love with the Bernese Oberland. With its rugged snow-capped peaks, drop dead gorgeous waterfalls, stunning glaciers, soft and lush green dales, high-altitude emerald lakes, idillyc chalet villages and crisp clear air, this unbelievably beautiful and enthralling rural area of central Switzerland is a nature sanctuary which I like to compare to the Garden of Eden. And a paradise it is indeed as its spectacularly transcending landscapes, staggering panoramas as well as limitless trails through deep pine tree forests, rolling hills, rocky mountainsides and delightful meadows make it a hiking eldorado for both advanced and beginner trekkers. Whether you are a person who needs constant action and movement or somebody who is happy loafing around, there is no better place to enjoy your leisurely time.
Like most touristic havens, the Bernese Highlands are very popular during the summer and winter months. Personally, I prefer to go in this neck of the woods when fall is fully in bloom and the golden sceneries are so amazing that you lose the power of speech and tears of wonder/joy appear in your eyes. It is also a lot wiser to visit this lofty province at this period of the year, because rental prices are at their lowest and it is less crowded - you'll scarcely meet another soul (backpackers or skiers); the only living beings you'll come across will be the locals (mostly farmers) and their animals (cows, goats, cats, dogs, etc...).
In the past, my parents and I resided in
a basic, yet comfy appartment with 70's retro furniture, an antique fire stove, a veranda and creeking/shaking pine floors which was part of an imposing and ancient (a few hundred years old) traditional farmhouse in which the owners lived. It was located outside the minuscule "town" of Zweisimmen (check out my posts on the subject) and was a bit isolated. The back of the building faced a thick and somewhat gloomy wood and the front overlooked the majestic Spillegerten (link to picture: 2nd photo from the top) and sublime Simmental valley. Apart from the muffled sound of the MOB train whistle in the distance, the bored moo of the cows and the soothing ring of their bells, silence prevailed. A sensational and extraordinarily relaxing experience!
For my very first getaway with P. since 1998 (!!!), I wanted to break the routine and rent an apartment which would offer similarly mind-blowing settings and an equally impressive scenic view, but which would be in another municipality. Our choice went to a small, simple, snug and welcoming two room duplex
(self-catering) situated in the picturesque "suburbs" of Lenk (the district's population is
2450 and ruminants outnumber people), in Zelg, a tiny, bucolic and calm hamlet
at the foot of the striking Mt. Wildstrubel and
not far away from (only 500m) the tumbling Simmenfälle (waterfalls).
Climb the mountains and
get their good tidings. Nature's peace will flow into you as sunshine flows
into trees. The winds will blow their own freshness into you, and the storms
their energy, while cares will drop away from you like the leaves of Autumn.
- John Muir
Aside from being a dreamlike accomodation with a view to knock your socks off, another plus point of "Haus Salvisberg" is its handy proximity to cable car stations (Metschbahn & Betelbergbahn) as well as to numerous exquisite footpaths, (both easy and moderatly difficult) leading to moon-like summits, verdant montane grasslands, rustic alpine huts and magic cascades. Valuable assets that cannot be underlooked and which will enchant admirers of untouched wildness and passionate walkers alike.
As a matter of fact, from this ideal location, many fantastic excursions on well-marked and maintained tracks can be done. Since that is what P. and I came for, we indulged in a little sport by going out every single day and trekking from morning to evening through the harshest terrains as well as smoothest pastures. The vistas were so grandiose and entertaining that we could have wandered for hours on ends without being bored. There's so much overwhelming beauty in this corner of the world that we forgot how tired our limbs were and how numb, heavy and achy they felt - at the end of each journey we were knackered, but we were gleefully content and our heads were full of ravishing memories...
After having spent one week cooking uncomplicated meals, not baking at all and hardly being challenged culinary-wise, I was glad to rebound with my kitchen and put my brand new oven to work again. In order to celebrate our coming home, I prepared a semi guilt-free tart* with the last plums (one of my favorite dessert fruits) of the season and my trademark low-fat pastry.
This home classic and personal invention is easy to put together, but it is nonetheless almighty exquisite and deliciously homey. A heavenly treat which is best savored with a glass of quality Porto or a cup of tea and while nostalgically remembering past travel adventures.
*
It contains about 95g butter less than the ones confectioned with shortcrust dough.
Plum Tart With Scone Pastry & Mascarpone
Recipe by Rosa Mayland, November 2012.
Serves 4-6.
Ingredients For The "Scone Pastry":
338g Plain flour
2 Tsp Baking powder
1 Tsp Fine sea salt
75g Unsalted butter
38g Castor sugar
Milk, enough to form a firm dough
Ingredients For The "Filling":
250g Mascarpone, softened
120g Light brown sugar
740g Plums, halved and stoned
Cinnamon, to taste
Method For The "Scone Pastry":
1. Heat the oven to 190°C (375°F) and grease a 28cm (11 inches) tart pan.
2. Mix together the flour, baking powder and salt, then rub in the butter.
3. Stir in the sugar.
4. Add the milk and incorporate well (with the help of a
knife) by cutting and turning the dough until it forms a clean ball.
5. Roll out the pastry and line the
base of your tart pan.
6. Trim the edges and prick the base of the tart with a fork.
Method For The "Filling":
7. Spread the mascarpone over the base of the tart and sprinkle 50g light brown sugar over the cheese.
8. Place the plums, cut side up, in neat concentric circles in the tart shell. Cowd the fruits, but do not overlap.
9. Sprinkle the cinnamon and leftover sugar over the fruits.
10. Bake for about 40 to 50 minutes, until the fruits are soft and the crust is golden brown.
11. Cool on a wire rack.
12. Serve.
Remarks:
You can replace half of the plain flour by whole wheat flour and the castor sugar by light brown sugar.
For this recipe I used quetsch plums (the best plums, in my opinion), but any other type of plum (fresh or frozen) or fruit (pluots, mirabelles, apples, pears, peaches, etc...) will do.
Serving suggestions:
Serve for tea time or dessert, with a glass of Porto or a cup of tea.
Drizzle a little runny honey over the top of the tart if you find that it is not sweet enough for your taste.
Tarte Aux Prunes Et Au Mascarpone
Recette par Rosa Mayland, Novembre 2012.
Pour 4 à 6 personnes.
Ingrédients Pour La "Pâte A Scones":
338g de Farine
38g de Sucre cristallisé
2 CC de Poudre à lever/pâte
1 CC de Sel de mer fin
75 g de Beurre non salé
Assez de lait pour former une boule de pâte
Ingrédients Pour La "Garniture":
250g de Mascarpone, ramolli
120g de Cassonade
740g de Prunes, coupées en deux et dénoyautées
Cannelle en poudre, selon goût
Méthode Pour La "Pâte A Scone":
1. Préchauffer le four à 190 ° C et graisser un moule à tarte de 28cm de diamètre.
2. Mélanger ensemble la farine, la poudre à lever et le sel, puis ajouter le beurre et frotter la farine et le beurre entre les doigts afin d'obtenir un mélange qui ait une texture sabloneuse.
3. Incorporer le sucre.
4. Verser le lait, graduellement, tout en mélangeant bien (ne plus ajouter de lait quand la pâte aura atteint la bonne consistance/ni trop mouillée, ni trop collante) et former une boule.
5. Etaler la pâte et garnir votre moule à tarte avec.
6. Couper les bords qui dépassent et piquer le fond de la tarte avec une fourchette.
Méthode Pour La "Garniture":
7. Etaler le mascarpone sur la base de la tarte et saupoudrer avec 50g de cassonade.
8. Garnir avec les prunes (côté coupé vers le haut et placée en cercles concentriques bien serrés).
9. Saupoudrer avec la cannelle et le sucre restant.
10. Cuire pendant environ 40 à 50 minutes, jusqu'à ce que les fruits soient tendres et que la pâte soit bien dorée.
11. Laisser refroidir sur une grille.
12. Servir.
Remarques:
Vous pouvez remplacer la moitié de la farine par de la farine complète et le sucre cristallisé par du sucre brun clair.
Pour cette recette j'ai utilisé des quetsches, mais n'importe quelles prunes (fraîches ou congelées) feront l'affaire. Bien entendu, d'autres fruits peuvent être utilisés (pluots, mirabelles, pommes, poires, pêches, etc...).
Suggestions d'accompagnement:
Servir à l'heure du thé ou pour le dessert, avec un verre de Porto ou une tasse de thé.
Si vous trouvez que la tarte n'est pas assez sucrée à votre goût, arosez-la d'un filet de miel liquide.
Is it me or time is really passing so fast? It seems that since I last blogged about the January Daring Bakers' challenge I barely have been able to sit down and think about the following one. Nowadays, I never get to finish completing my challenges before the very last minute (last day mostly)...
Anyhow, it is with great joy that I write about the February 2010 Daring Bakers’ challenge which is hosted by Aparna of "My Diverse Kitchen" and Deeba of "Passionate About Baking". They chose "Tiramisù" as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, "Cordon Bleu At Home" and Baking Obsession.
As I am a big "Tiramisù" fan and I love testing different recipes, Aparna and Deeba's choice could not have made me more happy. My excitment was also multiplied by the prospect of trying my hand for the very first time at baking "Ladyfingers" and making my own "Mascarpone Cheese". Awesome!
"Tiramisù" is one of the most popular desserts/cakes hailing from Italy. It is composed of light, crispy and sweet Génoise cake-like biscuits called "Ladyfingers" (or "Savoiardi") which are dipped in espresso or strong coffee or rum, a whipped mixture made with egg yolks, mascarpone cheese, sugar and is sprinkled with cocoa. This kind of pudding is somehow comparable to the French "Charlotte" or the English "Trifle".
The origins of "Tiramisù" are not very clear as there is no documented mention of the dessert before 1983. Some think that it is a recent invention. Apparently, "Tiramisù" was created in 1971 in Treviso by Giuseppe Di Clemente. Several sources claim that "Tiramisù" was invented in Treviso at Le Beccherie restaurant by the god-daughter and apprentice of confectioner Roberto Linguanotto, Francesca Valori, whose maiden name was Tiramisu. It is believed that Linguanotto named the dish in honour of Francesca's culinary skill. Then, other sources report the creation of the cake to have originated in the city of Siena in honour of Cosimo III on the occasion of his visit to the city. Alternatively, accounts by Carminantonio Iannaccone as researched and written about by The Washington Post and Baltimore Magazine establish the creation of "Tiramisù" by him on December 24, 1969, in Via Sottotreviso while he was head chef at Treviso, near Venice.
To be perfectly honest with you, I don't really give a damn who invented this dessert or when it was created as the one thing that comes to my/our minds when thinking about it is it's incomparable deliciousness that is so soul-uplifting and mind-boggling. No wonder the phrase "tirami su" literally means "pick me up" or "pull me up" in Italian...
Making this recipe was not difficult in itself. The diverse componenets (ladyfingers, mascarpone cheese, pastry cream, zabaglione, whipped cream) were not very complicate to realize and, for the exception of "Ladyfingers" and "Mascarpone Cheese", I already knew how to make the other elements composing this dessert. My main problem resided in finding the right dish to contain that "pudding" since all of my dishes were not deep enough. Somehow, I managed to find a dish that was not as shallow as all the others...
Although the "Tiramisù" was extremely unphotogenic (very difficult to unmold cleanly, thus looking somewhat like a "dog's dinner" and only wanted to lean dangerously on one side like the Tower of Pisa), it was nonetheless a real success once it hit our palates.
The taste of that dessert is just divine and it's texture is heavenly. All the aromas blend perfectly together in order to create a sweet symphony of flavors that'll blow your brains out. That "Tiramisù" dissolves without chewing and is so silky, smooth, creamy, fluffy, spongy in texture. Orgasmically luscious!
Many thanks to Aparna & Deeba for making me discover a different version of that Italian speciality and for intriducing me to the art of homemade "Mascarpone Cheese" and "Ladyfingers".
~ TIRAMISÙ ~
Mascarpone Cheese - Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home
Tiramisu – Carminantonio's Tiramisu recipe from The Washington Post, July 11 2007Makes one 20 x 20cm (8 x 8 inch) Tiramisù or 6 servings.
PREPARATION TIME:
Tiramisu is made up of several components which can be made separately and ahead of time and put together the day before serving. Making tiramisu from scratch requires about 2 to 3 days (including refrigeration) from when you start making the mascarpone to the time the tiramisu is served.
So this challenge requires some prior planning. Please read the instructions as you need to begin making the mascarpone at least a day in advance. The zabaglione & pastry cream also need 4 hours to an overnight for chilling, as does the main dessert.The flavours mature after an overnight rest, and the dessert can be kept refrigerated for 2-3 days.Once assembled, the tiramisu can be frozen till you need to serve it, in case you are not serving it immediately.
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TIRAMISÙThis recipe makes 6 servings.Ingredients for the "Zabaglione":2 Large egg yolks
3 Tbs Sugar/50gms
1/4 Cup/60ml Marsala wine (or port or coffee)
1/4 Tsp/1.25ml Pure vanilla extract1/2 Tsp Finely grated organic lemon zest
Ingredients for the "Vanilla Pastry Cream":1 Cup/235ml Chilled heavy cream (I used 25%)
1/4 Cup/55gms Sugar
1/2 Tsp/2.5ml Pure vanilla extract
Ingredients to assemble the "Tiramisù":
2 Cups/470ml Brewed espresso, warmed1 teaspoon/5ml rum extract (optional/I used 1 3/4 Cups espresso and 1/4 Cup Whiskey)1/2 Cup/110gms Sugar1/3 Cup/75gms Mascarpone cheese
36 Savoiardi/ ladyfinger biscuits (you may use less)
2 Tbs/30gms Unsweetened cocoa powderMethod for the "Zabaglione":
1. Heat water in a double boiler (If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water).
2. In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
3. Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard (It may bubble a bit as it reaches that consistency).
4. Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.
Method for the "Vanilla Pastry Cream":1. Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
2. Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling. Add the remaining milk a little at a time, still stirring constantly (After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer).
3. Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.
Method for the "Whipped Cream":
1. Combine the cream, sugar and vanilla extract in a mixing bowl.
2. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.
Method to "Assemble The Tiramisù":1. Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.2. Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
3. In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth (This will make it easier to fold).
4. Add the prepared and chilled zabaglione and pastry cream, blending until just combined.5. Gently fold in the whipped cream. Set this cream mixture aside.
6. Now to start assembling the tiramisu. Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy.7. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row (You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered).
8. Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.9. Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. 10. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
11. To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please.12. Cut into individual portions and serve.
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MASCARPONE CHEESEThis recipe makes 12oz/ 340gm of mascarpone cheese.
Ingredients:
474ml (approx. 500ml)/2 Cups Whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)
1 Tbs Fresh lemon (organic) juice
Method:1. Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering.2. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F/87° C (If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface). It will take about 15 minutes of delicate heating.
3. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles (Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir). 4. Remove the bowl from the water and let cool for about 20 minutes.5. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve (Do not squeeze the cheese in the cheesecloth or press on its surface. Be patient, it will firm up after refrigeration time).6. Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
Notes:The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
Keep refrigerated and use within 3 to 4 days.
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LADYFINGERS/ SAVOIARDI BISCUITSThis recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.Ingredients:3 Eggs, separated
6 Tbs/75gms Granulated sugar
3/4 Cup/95gms Cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)6 Tbs/50gms Confectioner's sugarMethod:1. Preheat your oven to 350° F (175° C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.2. Beat the egg whites using a hand held electric mixer until stiff peaks form.3. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.4. In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon.5. Sift the flour over this mixture and fold gently until just mixed (It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy).6. Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5"/12.5cm long and 3/4"/2cm wide strips leaving about 1"/2.5cm space in between the strips.7. Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes (The sugar will pearl or look wet and glisten). Now sprinkle the remaining sugar (This helps to give the ladyfingers their characteristic crispness).8. Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.9. Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
10. Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.Note:Store them in an airtight container till required. They should keep for 2 to 3 weeks.
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ADDITIONAL INFORMATION
Site Links:Step by step pictures for making Tiramisù (including zabaglione & pastry cream).Gluten Free Ladyfingers - 1000 gluten-free recipes by Carol Fenster (ladyfingers pg 436, Tiramisu pg 651).Gluten free Ladyfingers & Tiramisù.
Diary Free Tiramisu - Levana Cooks Diary-Free by Lévana Kirschenbaum, Menachem Adelman, Meir Pliskin (pg 86).Video links for making "Tiramisu":These are not for the recipe given for this challenge, but the procedure in the video would be a helpful guide.Gordon Ramsay's video for dipping savioardi
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Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!
C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-dessous. Vous y trouverez cette recette en version française.Chez Isa de "Les Gourmandises d'Isa" (Canada)
