Italian Summer Pudding

An Italian Summer Pudding decorated with whipped cream and berries

The first time I prepared a British summer pudding, the final result was…well, I guess it came out resembling exactly what it was – white sandwich bread, made florescent pink and soggy with fruit juice and mushy berries.

The result was underwhelming. It was just…um…bad.

The recipe went in the trash bin and I didn’t think upon summer pudding again. Thanks, but no thanks.

These last few weeks, I’ve been staring at a package of Italian savoiardi cookies left over from my limoncello tiramisu recipe. I’ve been trying to decide how to best use them (soak them in rum syrup and use them in place of Nilla wafers in banana pudding? Yes please!), when I remembered summer pudding. Savoiardi’s, or ladyfingers’, sole purpose, in my opinion, is to soak up liquid and, lord knows, they taste a hell of a lot better than crust-less Wonder bread. Perhaps this is what was needed to elevate the pud to something worthwhile. And with that idea, and eight cups of summer berries, Italian Summer Pudding was born.


Italian Summer Pudding

A refreshing use of Summer’s bounty of fresh berries.


Ingredients

  • 8 cups mixed fresh berries (sliced strawberries, raspberries, blueberries, and blackberries)
  • ½ cup granulated sugar
  • ½ teaspoon lemon zest
  • 2 T. orange liqueur (such as Triple Sec)
  • 20-24 ladyfinger cookies (Savoiardi)
  • Freshly whipped cream

Directions

  1. Cook berries, sugar and zest in large saucepan over medium heat, stirring occasionally, until berries release their juice and sugar has dissolved, about 6-8 minutes. Remove from heat and stir in orange liqueur. Drain fruit, reserving juice and fruit separately and cool slightly.
  2. While berries are cooling, line a 9 x 5-inch loaf pan with plastic wrap. Briefly soak ladyfingers in berry juice and tightly line loaf pan with a single layer, trimming them to fit, if needed.
  3. Spread ½ of cooked berries on ladyfingers. Repeat with another layer of soaked ladyfingers, berries, and ladyfingers (when you’re done, you should have 3 layers of ladyfingers and 2 layers of berries). Drizzle a few spoonfuls of remaining juice over top layer to ensure everything is well soaked, cover with plastic wrap, and weigh with a plate or dish and heavy cans. Refrigerate at least 8 and up to 48 hours.
  4. Remove weights and plastic wrap. To unmold, invert onto serving platter. Lift off loaf pan and remove plastic wrap. Garnish with freshly whipped cream and serve.

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Limoncello Tiramisu

a tray of limoncello Tiramisu dotted with fresh raspberries
She types ‘goodbye’ on the keyboard.  The word, its meaning so resolute, looks ambiguous on her screen.  She’s written that word before – not once, not twice, but by her tally, there’s been six of these goodbyes over the years.  She’s weary of it.  Like a smoker saying ‘I quit’ yet again, she wonders if this time it will stick.

She grabs a few lemons from the basket on the counter.  What she needs now is a distraction, a recipe to cure.

This recipe was adapted from Lidia Bastianich’s Tiramisu Al Limoncello.


Limoncello Tiramisu

A refreshingly tart tiramisu studded with fresh raspberries makes an elegant finish to an Italian dinner.


Ingredients

  • 3 large eggs
  • 4 teaspoons lemon zest
  • 6 Tablespoons lemon juice
  • ½ cup sugar, divided
  • ¾ cup limoncello liqueur, divided
  • ½ cup water
  • 8 oz. mascarpone, room temperature
  • 24 Italian savioardi (lady’s fingers), or more if needed
  • Fresh raspberries

Directions

  1. Make zabaglione: Separate the eggs and place the yolks in the top of a double-boiler. Add 2 Tablespoons sugar and ¼ cup limoncello. Simmer water in bottom of double-boiler while whisking yolk mixture constantly for about 8 minutes or until it thickens enough to form a ribbon on the top of the zabaglione. Remove top pan from double boiler and cool.
  2. Make soaking syrup: In a small saucepan, combine 1 teaspoon lemon zest, all the lemon juice, ¼ cup sugar, ½ cup limoncello, and water. Bring to a boil and cook for about 5 minutes to evaporate the alcohol. Set syrup aside.
  3. Make mascarpone layer: In a large bowl, stir together mascarpone and remaining lemon zest until light and fluffy.
  4. In the bowl of an electric mixer, whip egg whites, adding remaining 2 Tablespoons sugar slowly until whites hold moderately stiff peaks.
  5. Fold cooled zabaglione into mascarpone in 3 additions, keeping as much air in the zabaglione as possible. Similarly, add the egg whites in 3 additions, keeping as much air in the whites as possible.
  6. Assemble: Pour the cooled soaking syrup in a shallow pan. Briefly roll the savioardi in the syrup and place in the bottom of an 8×8” square pan. Arrange ladyfingers in tight rows, filling the bottom of the pan completely. You may need to trim the ladyfingers to fit. You should be able to fit about 12 cookies in the bottom of the pan.
  7. Scoop half the mascarpone cream onto the ladyfingers and smooth. Dip and arrange a second layer of ladyfingers on top of the mascarpone cream and cover with another layer of mascarpone cream.
  8. Cover with plastic wrap and refrigerate at least 6 hours and up to two days to allow flavors to meld and tiramisu to firm up. Decorate with fresh raspberries and serve.

Peanut Butter Silk Pie

Peanut Butter Silk Pie

This recipe was inspired by a chatty office worker and his bitchy co-worker (me).

Five cubicles away, the conversation was getting louder, but then the conversation always seems loud when she’s trying to focus. She isn’t very good with noise, even background office noise, even after 11 months, even though he’s her friend. That’s why she’s in the far corner, tucked away from the rest of them, or that’s what she tells herself anyway. She stuffs earbuds in her ears and re-reads paragraph 5 of the contract.

Twenty minutes later, she pulls Chopin from her ears to find she can still hear him talking and her words just slips out, “Don’t you ever shut up?!” His saucer-sized eyes stare back at her, his mouth agape. She meant it as a gentle jab, but perhaps her irritation was too near the surface.

They’re joking about it soon enough – her caustic comment. She might have just the solution to her problem. Could she make a dessert to shut him up? He calls it “Shut your Piehole” pie. What filling could she use? Peanut butter, of course, that culinary sealer of loose lips and wagging tongues.

With that as her impetus, she creates Shut your Piehole Peanut Butter Pie.
This recipe doesn’t use a premade crust, Cool Whip® or packaged vanilla pudding, because she has the time and inclination to bake from scratch. Her only “cheat,” such that it is, is using a box of graham crackers rather than making her own (She doesn’t have THAT much time).


Peanut Butter Silk Pie

  • Servings: One 9-inch Pie
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A fluffy peanut butter layer and fudgy chocolate layer all wrapped in a cinnamon graham cracker crust. They only thing you’ll say is mmm…


Ingredients

  • 1 ½ cups graham cracker crumbs, about 9 whole graham crackers
  • ¼ cup packed brown sugar
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 7 tablespoons unsalted butter, melted
  • 1 ⅓ cups heavy whipping cream, divided
  • 5 oz. bittersweet chocolate
  • 2 Tablespoons corn syrup
  • ¾ cup creamy peanut butter
  • 4 ounces cream cheese
  • ⅓ cup sweetened condensed milk
  • Lightly sweetened whipped cream (for garnish)
  • Candied peanuts or shaved chocolate (for garnish)

Directions

  1. In the bowl of a food processor, whirl graham crackers to crumbs. Pour in a medium bowl and stir in brown sugar, cinnamon and salt with a fork. Add melted butter and stir until the mixture resembles the texture of wet sand.
  2. Press the mixture on the bottom and up the sides of a 9” pie plate, using a glass or the bottom of a measuring cup to firmly press the crust into the plate. Place the crust in the freezer to chill and firm up.
  3. Combine ⅓ cup whipping cream, bittersweet chocolate and corn syrup in a small microwavable bowl. Microwave at 30 second intervals, stirring in between, until chocolate is melted (about 60 seconds total). Pour and smooth ganache over crust and return to the freezer.
  4. In the bowl of the food process, combine peanut butter, cream cheese and sweetened condensed milk. Whirl until smooth. Add remaining 1cup heavy cream and process until the mixture is light and fluffy, 1-2 minutes. Spread the peanut butter mixture over the top of the ganache layer, cover and refrigerate for at least 2 hours. Garnish with sweetened whipped cream, grated chocolate and candied peanuts. Remove from refrigerator 10-15 minutes before serving. Take a big bite and shut your mouth.

Hazelnut Mocha Tart

a hazelnut mocha tart wiyj a big slice taken out

This recipe was the result of a last-minute decision to co-host a neighborhood progressive dinner.  With only a few hours before the start, I had to come up with something special using ingredients I had on hand. Luckily, my freezer was stocked up with leftover nuts from holiday baking. I started with the concept of a pecan pie-type filling, using hazelnuts, then added a bit of instant coffee and some leftover bittersweet chocolate. The final tart was a hit.


Hazelnut Mocha Tart

  • Servings: One 9-inch Tart
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This decadent tart is loaded with toasted hazelnuts, rich coffee and dark chocolate.


Ingredients

    Crust
  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 stick (4 oz.) unsalted butter, melted and cooled
  • Filling
  • 1 ½ – 2 cups roasted unsalted nuts, roughly chopped (I use hazelnuts)
  • 1 large egg
  • 1 large yolk
  • ¼ cup light brown sugar
  • ¼ cup light corn syrup
  • 2 teaspoons instant coffee
  • ¼ teaspoon salt
  • 4 Tablespoons (2 oz.) unsalted butter, melted
  • 1 Tablespoon whole milk or heavy cream
  • 2 teaspoons all-purpose flour
  • ½ teaspoon vanilla extract
  • ¼ cup bittersweet chocolate, chopped
  • Flaky sea salt
  • Lightly-sweetened whipped  heavy cream

Directions

  1. Make crust: Preheat oven to 350 degrees F. In a bowl, stir together flour, salt and melted butter. Press dough along bottom and up sides of a 9” tart pan. Place pan on a piece of aluminum foil to catch any leaking butter. Bake for 20 minutes. Cool slightly, cover crust with nuts and chill until ready to use.
  2. Make Filling: Beat together egg, yolk, sugar, corn syrup, instant coffee, and salt. Whisk in the melted butter, milk, flour and vanilla. Stir in chocolate. Pour over nuts (don’t overfill)and sprinkle with flaky sea salt. Bake for about 40 minutes until the filling is set at the edge but slightly wobbly in the center. Cool pie completely before slicing. Serve with lightly-sweetened whipped cream.

Holiday Baking Round-up

It’s December and my holiday baking is in full swing.  This week, I baked fig and orange sweet buns and made 8 dozen soon-to-be-on-the-blog hazelnut-orange cookies for the neighborhood cookie exchange (yes, orange plays a starring role in my holiday baking, as you will see below). I also picked up paper baking molds to try my hand at Panettone this weekend.  In addition to all of this baking, there’s some annual holiday treats that I would be remiss not to bake again this year…it’s tradition, after all.

A basket of Gibassier

Gibassier
Gibassier are a Christmas morning tradition in my house.  My sister and I originally discovered them during our Christmas escape to Portland in 2013.  Best consumed with a steaming coffee drink, these yeasty fists of dough are subtly flavored with olive oil and orange blossom water and studded with candied orange peel and aniseed.  Once they emerge hot from the oven, they are given a bath of clarified butter and coated with sugar, giving them a sandy crust worth licking from one’s fingers.  If I could pop one of these in my mouth every day along with my morning cuppa, life would be grand, but for the sake of my waistline, I limit baking them to once a year.

4 loaves of Stollen

Marzipan Stollen
In 2016, my sister, S, was inconsolable upon hearing I was forgoing the annual holiday Gibassier to try my hand at Christmas marzipan stollen. If this fruit-studded yeast bread didn’t pass muster, I’d receive coal in my stocking for sure.  Fortunate for me, it was a holiday triumph, the downside being that sis now expects Gibassier AND Stollen each Christmas morning.

A Plate of British Eccles Cakes

Eccles Cakes
An Eccles cake is a small, heavily spiced pastry filled with currants and candied orange peel wrapped in a flaky (rough puff) pastry.  The Eccles cake may have been created about 20 years before Dickens was even born, yet these are just the type of sweetmeat I imagine gracing Mr. Fezziwig’s overladen Christmas Eve party table. So, if you aren’t tired of candied orange peel after the Gibassier and Stollen, these may just be the ideal holiday treat for you.

Macadiamia Nut Pie

Coffee Caramel Macadamia Pie
If you aren’t planning to make figgy pudding to finish off your holiday meal, I’d like to suggest a slice of this oh-so-sinful tart as an alternative.  This pie is inspired by Hawaiian coffee-glazed macadamia nuts – a little salty, a bit sweet, with a dash of coffee to compliment the buttery richness of the nuts…all encased in a flaky pastry crust. A small slice is the ideal ending to a big holiday meal. And, no orange!