BLACK AND WHITE WEDNESDAY #128 - A MATCH MADE IN HEAVEN

- Would You Care To Join Me? -

This picture was submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook" and this week it is hosted by her (click here in order to see who is hosting the next roundup).

CASSATA CUPCAKES & REFLECTING ON HOLIDAYS

The holidays are oficially over. Done, as energetic, charismatic and infamous chef Gordon Ramsay would put it. The dream has died, at least for now. It is once again time to face the harsh facts, cold reality and boring everyday, imposed routine. Impossible to escape the rat race. It never ceases to harass you like a hungry hyena and suck you dry of your energy and vital force like a famished vampire. Whether we consent to it or not we are all slaves to the wage (or to the system)...

"Run away from all your boredom
Run away from all your whoredom and wave
Your worries, and cares, goodbye
All it takes is one decision
A lot of guts, a little vision to wave

Your worries, and cares goodbye
It's a maze for rats to try
It's a race, a race for rats
A race for rats to die
It's a race, a race for rats A race for rats to die..."

- Excerpt taken from the song "Slave To The Wage" By Placebo

The feeling of constantly running and wasting your existence for others is even stronger when it is impossible for you to make the most of those oh so precious, yet hilariously rare free days. Then, taking a break is a little bit of a torture as you are trapped in your rabbit box apartment and sentenced to not going out of a perimeter of a few kilometers around your domicile as taking cars, trains or aeroplanes is definitely not in your budget. So, in a way you feel trapped, deprived and like in a jail since you cannot escape your village, town and canton in order to get some fresh air. Money really determines the size of your cage, so to speak.

Don't get me wrong, though. I love to spend quality time between my four walls and if I had more resources, I would not be the kind of person who would travel frenetically and never be able to take some time out to relax at home. I am quite a tranquil and domestic "animal" who doesn't like to get stressed around or run like a maniac just for the sake of going away. Such tiring activities are not for me. They leave me empty and depress me. It is just another grind and I don't need that as I already have a plateful of this monotonous treadmill called modern life.

Tourist trap legolands, prefabricated and ugly hotels, phony paradises that all look the same wherever you go, people-crammed destinations, sanitized/sterile activities and accomodations (Western food, four-star beds, luxurious resorts, comfy trips, etc...) that don't disorientate you too much, yet just let you get a secure but not too mind-boggling glimpse of the exotic country you are "visiting" (most individuals don't want to a too drastic change of scene although they want to set foot on the other side of the globe), mindless and soulless quickie holidays that leave you feeling barren as well as drained or demented quests for things to boost about in front of your colleagues, family or friends repulse me. Instead of that, I'd rather see nothing else than my usual environment as I believe that if you go far afield it should have a purpose and be an enrichening as well as bewildering experience!

Why would one want to endure a long and exhausting journey, pollute the air we breathe and throw their savings earned from their hard labourship out of the window for a shellless vacation? What the point in getting into so much trouble just to export your safe way of living abroad?

In my opinion, travelling is synonymous of discovery, astounding enlightement, indelible memories, stepping out of your comfort zone, enjoying the beauty of different and learning about other civilizations/traditions. In absence of that, I prefer to have fun without skipping latitudes and to play the tourist in my own district, thus rediscovering my city as well as the countryside surrounding. In fact, that's what I do every time I go out for a walk. I try to see the things I know in a totally new fashion...

It is to be said that blogs are a marvelous medium for journeying on a trip without leaving your seat. They open you up to other cultures, patterns of thinking and offer you a highly pleasurable visual stimulus. Quite a voyeuristic way of living through others, but so soul-uplifting when you are in need of some serious daydreaming in order to flee your tedious and not so glamorous life for a short while.

Cooking gives you the means of fantacizing and freeing yourself from your shackles too. I cannot recall how many times my mind has wandered to distant lands while having a amazing meal. Food is really a world in itself.

Last week, for example, I prepared two foreign dishes that transported me to wonderful climes. Eating "Moussaka" and "Lime Rabbit" has helped me catch a sight of sunny Greece with its beautiful and deserted Peloponese beaches, turquoise sea, goat and sheep covered mountainous regions, lovely terrace coffees, amazing, atmospheric and rugged landscapes, olive tree filled valleys, friendly natives, ancients ruins, and stunning gastronomy as well as get a peek of the Antilles and its Caribbean blue waters, verdoyant nature, colorful vegetation and houses, exhuberant inhabitants, heavenly scenery and its exquisitely spicy cuisine. Very refreshing.

This is why, today, I wish to share with you my take on an Italian classic and make you forget that your children are going back to school very soon and that hot weather amusements as well as frivolity have sadly come to an end with the closing of the holiday season.

My Sicily-inspired "Cassata Cupcakes" will surely make you remember those deliciously lazy moments you spent while reading a book on your longchair, idly sitting on a restaurant patio, lethargically sleeping on the living room couch, gullibly sipping on a glass of frozen cold rosé, shamelessly faking boredom, fervently admiring the sun setting in the crimson horizon, flirting with the waves and effortlessly loitering around the streets of an unknown village or metropolis.

Of course, considering the fact that I am a person who likes to be creative, always itches to change recipes and to add her personal touch to them, it was out of question for me not to invent my own version of this gorgeous entremet. So instead of preparing a big cake, I baked cupcakes. Nonetheless, I decided to stuff them with a traditional filling and decorate them with rolled green marzipan as it is done in Sicily.

This is a fresh, refined, spicy, lightly boozy and divine summer sweet treat that is perfect for afternoon teas or parties with friends and is the ideal Sunday family lunch/dinner dessert. Just try it, you'll be ravished by its heavely taste.

~ Cassata Cupcakes ~
Cupcake recipe adapated from Amy Sedaris' "I Like You: Hospitality Under The Influence" and ricotta filling by Rosa Mayland 2011.

Makes about 12 cupcakes.

Ingredients for the "Cupcakes":
3/4 Cup (90g) Unsalted butter
3/4 Cup (158g) Castor sugar
1 Egg (~63g)
1 Tsp Pure vanilla extract
1/3 Tsp Orange zest paste (or orange essence)
1 1/4 Tsp Baking powder
1/4 Tsp Salt
1 1/4 Cups (160g) Plain white flour
5/8 Cups minus 1 1/2 Tbs (130ml) Milk
Ingredients For The "Ricotta Filling":
1 Cup (250g) Ricotta cheese, strained (see instructions here)
1/2 Cup (60g) Confectioner’s sugar, sifted
3/4 Tsp Ground cinnamon
1 1/2 Tsp Pure vanilla extract
2/3 Tsp Orange zest paste (or orange essence)
4 Tbs (60g) Chocolate (60%), finely chopped
1 Tbs Whisky
Ingredients For The "Decoration":
200g Green marzipan
Whisky, to taste

Method For The "Cupcakes":
1. Turn the oven on to 190° C (375° F).
2. In a medium bowl, mix together all dry ingredients (salt, baking powder and flour). Set aside.
3. In a big bowl, cream the butter until smooth.
4. Add the sugar and cream again until the mixture is white, light and fluffy.
5. Add the 2 eggs, one at a time while beating/mixing well until blended.
6. Add the vanilla and orange zest paste, then the dry ingredients and the milk, alternatively, while mixing well, until all ingredients are totally combined (homogenous batter).
7. Pour into individual baking cups, until they are about 2/3 full.
8. Bake for 20 minutes or until golden brown or until a toothpick inserted in the middle of one cupcake comes out clean.
Method For The "Ricotta Filling":
1. In the bowl of your electric mixer, beat the ricotta until smooth and creamy.
2. Add the confectioner’s sugar, cinnamon, vanilla, orange zest paste and blend until homogenous.
3. Stir in the chopped chocolate and whisky.
4. Chill until firm.
Method for "Putting The Cupcakes together":
1. Cut the cupcakes in two (horizontally).
2. Brush the insides with a bit of whisky.
3. Spread 2 tsps ricotta filling on the bottom part of the cupcake and assemble.
4. Roll the marzipan between two sheets of plastic film and cut rounds about the size of a cupcake, then cover the top of each cupcake with them.
5. Serve.

Remarks:
The cupcakes can also be made in advance and frozen for up to 3 months.
The filling can be made up to 24 hours prior to filling the cupcakes. Just cover and keep refrigerated.

Serving suggestions:
Serve those cupcakes as a teatime treat or for dessert with a good cup of coffee or some sparkling wine (Champagne, Prosecco or Clairette de Dille).

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~ Cupcakes Façon Cassata ~
Recette pour les cupcakes adaptée de Amy Sedaris "I Like You: Hospitality Under The Influence" et recette pour la garniture à la ricotta par Rosa Mayland 2011.

Pour environ 12 cupcakes.

Ingrédients pour les "Cupcakes":
60g de Beurre non-salé
160g de Sucre cristallisé
1 Oeufs (~63g)
1 CC de d'Extrait de vanille pure
1/3 CC de Pâte de zeste d'orange (ou d'essence d'orange)
1 1/4 CC de Poudre à lever/cake
1/4 CC de Sel
160g de Farine blanche/fleur
130ml de lait
Ingrédients Pour La "Garniture A La Ricotta":
250g de Ricotta, égouttée (voir instructions ici)
60g de Sucre en poudre, tamisé
3/4 de Cannelle en poudre
1 1/2 CC d'Extrait de vanille pure
2/3 CC de Pâte de zeste d'orange (ou d'essence d'orange)
60g de Chocolat (60%), finement haché
1 CS de Whisky
Ingredients For The "Decoration":
200g de Massepain vert
Whisky, selon goût

Méthode Pour Les "Cupcakes":

1. Préchauffer le four à 190° C (375° F).
2. Dans un bol moyen, mélanger tous les ingrédients secs (sel, poudre à lever et farine). Mettre de côté.
3. Dans un grand bol, battre le beurre en pommade.
4. Ajouter le sucre et battre jusqu'à ce que le mélange devienne blanc et mousseux.
5. Ajouter les oeufs, un à la fois, tout en battant bien après chaque ajout afin d'obtenir un mélange homogène.
6. Ajouter la vanille et la pâte de zeste d'orange, puis les ingrédients secs, tout en alternant avec le lait et en mélangeant bien afin d'obtenir une pâte homogène.
7. Mettre la pâte dans les caissettes et remplir seulement au 2/3.
8. Cuire pendant 20 minutes, jusqu'à ce que les cupcakes soient dorés et que la lame d'en couteau en ressorte propre.
Méthode Pour La "Garniture A La Ricotta":
1. Dans le bol d'un batteur électrique, battre la ricotta jusqu'elle soit lisse et crémeuse.
2. Ajouter le sucre en poudre, la canelle, la vanille, le zeste d'orange en purée et battre à nouveau afin que le mélange soit homogène.
4. Ajouter le chocolate et le whisky.
5. Mettre au frigo afin que la garniture se rafermisse.
Méthode Por "L'assemblage Des Cupcakes":
1. Couper (horizontalement) les cupcakes en 2 parties égales.
2. Peindre chacune des deux parties intérieures avec un peu de whisky.
3. Etaler 2 CC de garniture à la ricotta sur la partie inférieure du cupcake.
4. Rouler le massepain et découper un rond de la taille du cupcake, puis recouvrir le dessus du cupcake avec.
5. Servir.

Remarques:
Si vouls le désirez, il vous eat possible de congeler les cupcakes (3 mois au m aximum).
La garniture peut être préparée 24 heures à l'avance et gardée au frigo.

Idées de présentation:
Servir ces cupcakes l'heure du thé ou comme dessert, avec un bon café et un vin mousseux de qualité (Champagne, Prosecco ou Clairette de Dille).

CHOCOLATE PAVLOVAS - DARING BAKERS

The summer solstice has just passed and July is close. I can't believe that half of the year has already flyed by... And once again, the end of the month is the time when we are asked to share our Daring Bakers' creations with the rest of the world. It is just insane to see how time goes by and how many challenges I have already completed (33) since I started in October 2007.

The June 2010 Daring Bakers’ challenge was hosted by Dawn of "Doable and Delicious" who challenged the Daring Bakers’ to make "Chocolate Pavlovas" and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book "Chocolate Epiphany" by Francois Payard.

Although I am generally prone to be a little stressed and psyched out by the things we have to bake, this challenge didn't make me panicky. On the contrary, I felt comfortable with it and totally confident when it came to executing the recipe given. The reason for my unusual confidence is that I have made meringue, chocolate mousse, crème anglaise and mascarpone more than once and I felt totally at ease with the process of making all the components of the "Chocolate Pavlovas". No big deal!

As a matter of fact, my "Chocolate Pavlovas" were made in a very relaxed atmosphere. The meringue shells were baked in whiz a few days before I prepared the rest of the elements composing this dessert. Then, on Friday, while listening to my favorite music I very cooly got the challenge finished...

I didn't change much to the original recipe. Instead of flavoring the chocolate mousse with lemon zest and nutmeg, I decided to add some ground tonka (bean) instead and as I had no Sambucca for the crème anglaise, I replaced it with good ol' Whisky.

Those "Chocolate Pavlovas" looked very cute and tasted just exquisite. Contrarily to what I believed at first they were really not too sweet and absolutely not cloying. In fact, this dessert is really refined. The meringue shells have a exhaliratingly deep taste of cocoa, the chocolate mousse is not sugary at all, light, smooth, delicate lusciously chocolaty, and the crème anglaise gives just the right flavor contrast with it's voluptuous aromas of vanilla and whisky. Just splendid.

I wish to thanks Dawn for having chosen that divine. This recipe is definitely a keeper!

~ Chocolate Pavlovas ~
Recipe from Francois Payard's "Chocolate Epiphany".

Preparation time:
The recipe can be made in one day although there are several steps involved.
While the pavlovas are baking, the crème anglaise should be made which will take about 15 minutes.
While it is cooling, the chocolate mascarpone mousse can be made which will take about 15 minutes.
There will be a bit of a wait time for the mascarpone cream because of the cooling time for the Crème Anglaise.
If you make the Crème Anglaise the day before, the dessert should take about 2 hours including cooking time for the pavlovas.

Equipment required:
• Baking sheet(s) with parchment or silpat
• Several bowls
• Piping bag with pastry tip
• Hand or stand mixer

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CHOCOLATE MERINGUE

Ingredients:
3 Large egg whites
1/2 Cup plus 1 Tbs (110g) White granulated sugar
1/4 Cup (30g) Confectioner’s (icing) sugar
1/3 Cup (30g) Cocoa powder

Method:
1. Place a rack in the center of the oven and preheat to 200º F (95º C) degrees.
2. Line two baking sheets with silpat or parchment and set aside.
3. Put the egg whites in a bowl and whip until soft peaks form.
4. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)
5. Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)
6. Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (Class made rounds, hearts, diamonds and an attempt at a clover was made!)
7. Bake for 2-3 hours until the meringues become dry and crisp.
8. Cool and store in an airtight container for up to 3 days.

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CHOCOLATE MASCARPONE MOUSSE

Ingredients:
1 1/2 Cups (355ml) Heavy cream (cream with a milk fat content of between 36 and 40 %)
9 Ounces (255g) 72% Chocolate, chopped
1 2/3 Cups (390ml) Mascarpone (homemade version here)
1/3 Tsp Ground tonka bean

Directions:
1. Put 1/2 cup (120 mls) of the heavy cream and the ground tonka bean in a saucepan over medium high heat.
2. Once warm, add the chocolate and whisk until melted and smooth.
3. Transfer the mixture to a bowl and let sit at room temperature until cool.
4. Place the mascarpone and the remaining cup of cream in a bowl.
5. Whip on low for a minute until the mascarpone is loose, then whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)
6. Mix about 1/4 of the mascarpone mixture into the chocolate to lighten.
7. Fold in the remaining mascarpone until well incorporated.
8. Fill a pastry bag with the mousse. ( Again, you could just free form mousse on top of the pavlova.)

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MASCARPONE CREAM

Ingredients:
1 Recipe Crème anglaise (see recipe below)
1/2 Cup (120ml) Mascarpone (homemade version here)
2 Tbs (30ml) Whisky
1/2 Cup (120ml) Heavy cream

Method:
1. Prepare the crème anglaise.
2. Slowly whisk in the mascarpone and the Whisky and let the mixture cool.
3. Put the cream in a bowl and beat with electric mixer until very soft peaks are formed.
4. Fold the cream into the mascarpone mixture.

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CRÈME ANGLAISE

Ingredients:
1 Cup (235ml) Whole milk
1 Cup (235ml) Heavy cream
1 Vanilla bean, split or 1 Tsp Pure vanilla extract
6 Large egg yolks
6 Tbs (75 g) Sugar

Method:
1. In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow.
2. Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat.
3. Pour about 1/2 cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs.
4. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium.
5. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon. (DO NOT OVERCOOK.)
6. Remove the mixture from the heat and strain it through a fine mesh sieve into a bowl.
7. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight.

~~~~~~~~~~~~~~~~~~~~~~

ASSEMBLY

Pipe the mousse onto the pavlovas and drizzle with the mascarpone cream over the top.
Dust with confectioner’s sugar and fresh fruit if desired.

~~~~~~~~~~~~~~~~~~~~~~

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)
Chez Vibi de "La Casserole Carrée" (Canada)

FOIE GRAS TERRINE - TERRINE DE FOIE GRAS

I can quite understand if you might be put off by the thought of eating foie gras (again) after having feasted over the holidays as if there would be no tomorrow, yet I really want to share with you this wonderful recipe I found on François-Xavier's blog and which I made for New Year's eve...

Foie gras is something I have discovered (taste-wise) only very lately. At first, I liked the taste of it, but the texture made me feel a little uneasy, because I found it had an unpleasant feel in the mouth. As it is an aquired taste, I got to really understand fully that unique speciality and fell madly in love with it. Now, I love this gourmet treat and cannot imagine not having any foie gras for Christmas, New year or Easter.

I particularly love my foie gras to be pan fried a few seconds only on each side and served with balsamic vinegar, but I also enjoy making terrines with that luxurious offal and serving it with homemade toasted bread and a sweet and sour jam (Vin Santo jam) or sauce (spicy cranberry sauce). It is just simply heavenly!

Well, last year, I stumbled upon a recipe for "Foie Gras Terrine" on the gorgeous as well as instructive blog named "FX Cuisine". Ever since I discovered it there, I have refused to use any other terrine recipe as this one really rocks and is easy to make.

The roasted nuts blend perfectly well with the sweetness of the liver and the whisky adds a little structure to the whole, thus giving it more character. Lovely!

~ Foie Gras Terrine ~
Recipe by François-Xavier (FX) at "FX Cuisine" (Switzerland) and adapted by Rosa @ Rosa's Yummy Yums 2010.

Makes one terrine.

Ingredients:
1 Whole duck or goose fresh foie gras (uncooked)
30g Dried apricots
13g Almonds, roasted
13g Hazelnuts, roasted
13g Pistachios
Himalaya pink salt, to taste
Freshly ground black pepper, to taste
A small glass of whiskey

Method:
1. Wait until the liver is at 18° C (65°F) temperature (measured with a probe inside the liver), warm your knife blade and seperate the two lobes, then cut each lobe in two. Remove the veins.
2. Soak in cold water for 2 hours.
3. Meanwhile chop the dried fruits and nuts and soak them in the whiskey.
4. After two hours, drain the water and cover the bottom and sides of a terrine dish with 2/3 of the foie gras. Sprinkle with salt and pepper.
5. Fill the center with the dried fruits and nuts, and cover with the remaining foie gras. Sprinkle with salt and pepper.
6. Place the terrine on a plate in a larger ovenproof dish filled with water and bake for 30-40 minutes at very low temperature, between 60°C to 100°C (140° to 210°F).
7. Remove the rendered fat from the terrine and set it aside. Let the terrine cool.
8. Cover the liver with foil and a very flat weight and place in the fridge for 2 hours.
9. When the terrine has set, remove the weight and foil and melt the rendered fat on top to protect the terrine from turning rancid.

Remarks:
Leave in the fridge for about 24 hours before serving.

Serving suggestion:
Serve with sea salt, toasted brioche bread, sourdough bread or pain d'épice (see bread recipes).

There is a great video tutorial to bee seen on FX Cuisine (Switzerland).

****************

~ Terrine De Foie Gras ~
Recette par François-Xavier (FX) de "FX Cuisine" (Suisse) et adaptée par Rosa @ Rosa's Yummy Yums 2010.

Ingrédients:
1 Lobe de foie gras de canard ou d'oie (frais)
30g d'Abricots séchés
13g d'Amandes, torréfiées
13g de Noisette, torréfiées
13g de Pistaches
Sel rose de l'Himalaya, à volonté
Poivre noir fraîchement moulu, à volonté
Un petit verre de whisky

Méthode:
1. Sortir le foie gras du frigo et attendre qu'il atteigne les 18° C afin de commencer à le déveiner en utilisant un couteau dont la lame a été trompée dans l'eau chaude (méthode).
2. Reconstituer le lobe et le déposer dans de l'eau froide et le laisser tremper pendant 2 heures.
3. Pendant ce temps, hacher les abricots et noix, puis les mettre à tremper dans le whisky.
4. Après deux heures, retirer le foie de l'eau et placer les 2/3 du lobe dans le plat. Poivrer et saler à volonté.
5. Répartir avec les fruits secs sur le foie gras et couvrir avec le reste du foie gras. Poivrer et saler à volonté.
6. Mettre la terrine dans un bain-marie et cuire pendant 30-40 minutes à basse température (60°C to 100°C).
7. Retirer la graisse de la terrine du four et la mettre de côté. Laisser refroidir la terrine.
8. Couvrir la terrine avec du film plastique, puis déposer un poids plat sur la terrine et mettre au frigo pour 2 heures.
9. Quand la terrine se sera solidifiée, enlever le poids, faire fondre la graisse et recouvrir la terrine avec cette graisse afin de la protéger pour qu'elle ne devienne pas rance.

Remarques:
Laissez reposer cette terrine pendant au moins 24 heures au frigo avant de la servir.

Idées de présentation:
Servir avec du sel de mer, de la brioche toastée, du pain au levain ou du pain d'épices (voir mes recettes de pain).

Pour plus de précisions, visionner la vidéo de FX Cuisine (Suisse).