Sunday, November 13, 2011

November Wedding!

This last weekend, I made and delivered this wedding cake. This was the furthest delivery yet and I was quite nervous, to say the least. Forty minutes of driving doesn't seem like a lot normally, but, when you have a wedding cake you've spent two days making and are bringing it for some one's big day, forty minutes is an eternity! However, it got there just fine, and, although it was a lot of fun, I'm very relieved it's done.




Friday, November 11, 2011

Tiramisu....

I don't know how many times I've been asked what my favorite dessert is! I guess it comes with the job. This question is the most impossible question! Choosing a favorite dessert is entirely to hard. I've tried many times, but just when I've thought I found the most amazing, scrumptious dessert, someone introduces me to one even more Delicious! More over, different times of the year, call for different types of desserts.

For example, right now pumpkin cheesecake with bourbon sour cream and spiced rum caramel sounds exquisite,

how ever, in July I might crave something brighter and fruitier like a black currant mousse and lemon cream torte. On the other hand, no matter what time of the year, no matter how cold, hot, snowy, or rainy it is, I can never turn down one dessert! Tiramisu!!!! Yum! I made some individual tiramisus yesterday, and they where scrumdidliumscious, if I do say so myself! Here's the recipe! Tiramisu






Tiramisu


Espresso Syrup
3 oz sugar
3 oz water
9 oz espresso
2 oz brandy

Sabayon
3 3/4 oz eggs yolks
4 1/2 oz sugar
3 oz sweet Marsala
12 oz mascarpone cheese
12 oz whipped cream
3 dozen ladyfingers
6 oz whipped cream
cinnamon
cocoa powder
chocolate grated



1. Bring syrup ingredients to a boil and set aside.
2. Whisk together egg yolks, sugar, Marsala and place over a baine Marie.
3. Whisk continually over heat until light in color and thick.
4. Whip cream to stiff peaks and chill.
5. Take off heat and place in mixing bowl whip on low until cooled and light in texture.
6. Add soften mascarpone cheese and mix until incorporated.
7. Fold in chilled whipped cream.
8. Lay out ladyfinger in bottom of a 9 x 13 inch pan. Place them tightly together in one single layer. Brush with syrup making sure they are saturated.
9. Spread half of the sabayon mixture over the ladyfingers.
10. Dust with cinnamon and cocoa powder.
11. Repeat another layer.
12. Finish with a layer of sweetened Chantilly cream and chocolate shavings.

Monday, November 7, 2011

St. Martin's University Gala with Chef Mario Batali

Last Saturday I had the honor of volunteering to help Bon Appetit cater the amazing Gala for St. Martin's University. This dinner was exceptionally exciting, because Iron Chef Mario Batali was the guest of honor. It was so much fun! A night of learning and working with a group of amazing chefs, preparing delicious food. It really was such a pleasure and I learned so much!










Sunday, November 13, 2011

November Wedding!

Posted by Marie 2 comments
This last weekend, I made and delivered this wedding cake. This was the furthest delivery yet and I was quite nervous, to say the least. Forty minutes of driving doesn't seem like a lot normally, but, when you have a wedding cake you've spent two days making and are bringing it for some one's big day, forty minutes is an eternity! However, it got there just fine, and, although it was a lot of fun, I'm very relieved it's done.




Friday, November 11, 2011

Tiramisu....

Posted by Marie 0 comments
I don't know how many times I've been asked what my favorite dessert is! I guess it comes with the job. This question is the most impossible question! Choosing a favorite dessert is entirely to hard. I've tried many times, but just when I've thought I found the most amazing, scrumptious dessert, someone introduces me to one even more Delicious! More over, different times of the year, call for different types of desserts.

For example, right now pumpkin cheesecake with bourbon sour cream and spiced rum caramel sounds exquisite,

how ever, in July I might crave something brighter and fruitier like a black currant mousse and lemon cream torte. On the other hand, no matter what time of the year, no matter how cold, hot, snowy, or rainy it is, I can never turn down one dessert! Tiramisu!!!! Yum! I made some individual tiramisus yesterday, and they where scrumdidliumscious, if I do say so myself! Here's the recipe! Tiramisu






Tiramisu


Espresso Syrup
3 oz sugar
3 oz water
9 oz espresso
2 oz brandy

Sabayon
3 3/4 oz eggs yolks
4 1/2 oz sugar
3 oz sweet Marsala
12 oz mascarpone cheese
12 oz whipped cream
3 dozen ladyfingers
6 oz whipped cream
cinnamon
cocoa powder
chocolate grated



1. Bring syrup ingredients to a boil and set aside.
2. Whisk together egg yolks, sugar, Marsala and place over a baine Marie.
3. Whisk continually over heat until light in color and thick.
4. Whip cream to stiff peaks and chill.
5. Take off heat and place in mixing bowl whip on low until cooled and light in texture.
6. Add soften mascarpone cheese and mix until incorporated.
7. Fold in chilled whipped cream.
8. Lay out ladyfinger in bottom of a 9 x 13 inch pan. Place them tightly together in one single layer. Brush with syrup making sure they are saturated.
9. Spread half of the sabayon mixture over the ladyfingers.
10. Dust with cinnamon and cocoa powder.
11. Repeat another layer.
12. Finish with a layer of sweetened Chantilly cream and chocolate shavings.

Monday, November 7, 2011

St. Martin's University Gala with Chef Mario Batali

Posted by Marie 3 comments
Last Saturday I had the honor of volunteering to help Bon Appetit cater the amazing Gala for St. Martin's University. This dinner was exceptionally exciting, because Iron Chef Mario Batali was the guest of honor. It was so much fun! A night of learning and working with a group of amazing chefs, preparing delicious food. It really was such a pleasure and I learned so much!