Strawberry Semifreddo

Ingredients

Berries:
2 cup strawberries, washed, hulled & cut in half
3T granulated sugar

Cream:
1cup heavy whipping cream
1tsp. vanilla

Zabaglione:
4 egg yolks, room temperature
4T granulated sugar

Meringue:
4 egg whites, room temperature
pinch of salt
¼ tsp. cream of tartar
¾ cup granulated sugar
½ cup water
1 bar semisweet chocolate

1. Line a 9x5-inch loaf pan with a 12x20-inch piece of plastic wrap; the wrap should hang over the long edges by 4 inches, and it will not completely cover the short ends. Press the plastic into the corners. Set aside.

2. Berries: Place the berries and sugar into the bowl of the food processor and process until puréed. Strain the purée though a medium strainer into a small bowl, set aside.

3. Cream: In a mixing bowl with a whisk attachment beat the heavy whipping cream over high speed until the cream forms stiff peaks, about 4-6 minutes. Gently fold in the vanilla. Place back in the refrigerator.

4. Zabaglione: Place a medium saucepan filled with about 2 inches of water on the stove and brings to a boil. In a heat resistant medium-size bowl, beat the egg yolks and 4 tablespoons of sugar with a whisk or hand mixer until combined.

5. Place this bowl on top of the water-filled saucepan, turn the heat to medium (water should not touch the bottom of the bowl). Beat continuously until mixture is thick, pale yellow, and the batter should make ribbons as it falls off beater/whisk, about 5 minutes. (You may need to remove the bowl occasionally from the heat to prevent the eggs from scrambling).

6. Remove the zabaglione from heat and gently fold in the strawberry purée. Set aside.

7. Meringue: In a clean mixing bowl with the whisk attachment, slowly beat the egg whites until foamy, about a minute, then add the salt and cream of tartar; increase the speed slightly and beat until soft peaks are formed, about 3-4 minutes. Turn off the mixer.

8. In a small saucepan with a lid, over medium-high heat, add the granulated sugar and water. Bring the mixture to a boil, swirling the pan until the sugar is dissolved. Do not stir! Cover with the lid and boil to the thread stage*, about 5 minutes, to make a sugar syrup.

9. Turn the mixer back on low and slowly add the sugar syrup. Once the syrup is incorporated, increase the speed to high and beat until the mixture is cool and shiny, stiff peaks are formed.

10. Using a large spatula, gentle fold in ¼ of the meringue into the zabaglione. When almost completely incorporated add the remaining meringue, continue folding the mixture until fully incorporated. Fold in the whipped cream.

11. Place the mixture into the prepared loaf pan, smooth out the top with an off set spatula: cover the top with the plastic wrap and place in freezer for 8 hours.

12. To serve, unwrap the loaf and invert the loaf pan on to a platter. Pull down slightly on the plastic wrap as you lift the loaf pan. Remove the plastic wrap. If there are wrinkles, dip a knife or offset spatula into a little warm water and run over the surface to smooth out any wrinkles

13. Garnish with chocolate curls.

14. Cut into slices and serve immediately.

TIPS & TRICKS

• *We are cooking the sugar and water together to make sugar syrup. To test if your syrup has cooked it enough, take a small amount of the syrup and drop it into a cup of cold-water. Little threads should appear. Of if you have a candy temperature cook until 230°

• Carefully add the sugar to you egg whites, trying not to hit the beaters as you add the hot syrup.

• You can test the temperature of the meringue by placing your hand on the bottom of the mixing bowl. When it is cool to the touch, the meringue is ready.

• This is called an Italian meringue. It also makes a fantastic icing for cakes & cup cakes.

• The semifreddo can be made several days in advance. Store in your freezer until ready to serve.

• Use the freshest sweetest strawberries, or you can substitute frozen. You can also make the with raspberries or a combo of berries.

• To make chocolate curls, place bar of chocolate in microwave for just a few seconds. Then using a potato peeler make the curls. You can make them ahead and top semifreddo before serving

Pumpkin Spice Crème Brûlée

Ingredients

3 cups heavy whipping cream
½ cup granulated sugar
5 egg yolks
1 can (15oz. pure pumpkin)
1T vanilla bean paste or vanilla extract
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
½ cup granulated sugar (for topping)

1. Pre-heat the oven to 325° F. Place oven rack in center of the oven.

2. Place ten ¾ cup ramekins in a large ceramic or metal roasting pan. (you may need 2 pans)

3. In a medium saucepan over medium heat, add the cream, and sugar. Let the sugar dissolve; heat the mixture until its come to a simmer.

4. Bring a teakettle or a saucepan full of water to a boil and set aside.

5. In a medium bowl, whisk the egg yolks, pumpkin, vanilla and spices until blended. Slowly add the hot cream mixture and whisk until well blended.

6. Pour the mixture into each ramekin to about ¾ full. Place the roasting pan holding the ramekins onto the oven rack, and then fill the pan with enough hot water to come halfway up the sides of the ramekins, being careful not to get any water into the custard. Bake the custard until the center is almost set, about 30-35 minutes.

7. Remove ramekins from the pan, place on a cooling tray, and cool for 30 minutes. Place into refrigerator and chill at least 4 hours.

8. When ready to serve, sprinkle 1-2 teaspoon of sugar onto the top of the custard in each ramekin. Using a blowtorch or the broiler, melt the sugar until bubbly and light brown, but be careful not to burn the sugar. Serve!

TIPS & TRICKS

• Pour the pumpkin mixture back into the measuring cup for easy filling of the ramekins.

• If you use ½ cup ramekins and the recipe yield 12 serving.

• You can make the custard 3 days is advance.

• Freeze the egg whites for another use.

• Place the pan with the filled ramekins in the over before filling the pan with hot water.

• Use a kitchen towel to careful grab the cooked custard and remove them from the water.

Peach Clafouti

Ingredients

1 tsp. butter room temperature

3-4 yellow or white peaches

3 large eggs

1/3 cup sugar

1/3 cup flour

1 tsp vanilla extract or paste

2T Amaretto Liqueur

¼ cup heavy or whipping cream

½ cup milk

2T butter, melted

½ cup sliced almonds

Confectioner’s sugar

1. Heat oven to 350º F.

2. Using a paper towel, smear the butter all over the inside of a 4-6 cup baking dish.

3. Place enough water to cover the peaches in a saucepan. Then set on high heat until it comes to a boil. Turn off the heat.

4. Place the peaches in the water for 2-3 minutes; remove from the water with a slotted spoon and place in a bowl of ice. Toss the peaches around until slightly cooled.

5. Using a paring knife, peel the peaches. Remove the pit and cut into medium dice pieces so that you have about 4 cups of fruit. Place in the buttered dish.

6. In a large bowl, whisk the eggs and sugar until lightly frothy and the sugar is dissolved.

7. Add the flour, vanilla, and Amaretto. Whisk until smooth.

8. Whisk in the milk, heavy cream, and melted butter.

9. Pour the batter on top of the fruit.

10. Sprinkle the almonds on top.

11. Bake until puffed and brown and skewer comes out clean, about 40 minutes.

12. Dust with confectioner’s sugar. Serve warm.

TIPS & TRICKS

• Depending on the size of your peaches, you might only need 3; but I always buy an extra one in case one is mealy or there is a surprise inside. Yellow peaches have the classic peach, slightly acidy tart taste, while the white ones are very floral and sweet. Both are delicious!

• As the seasons change you can use pears, berries, nectarines, plums, or cherries which are the classic fruit used in the clafouti.  I invite you to try them all.

• Use can also change up the liqueur to match the fruits. A little brandy pairs perfectly with the pears or plums, while Cointreau or Grand Marnier works lovely with the nectarines and berries.

• If you don’t have heavy cream, you can use ¾ cup of milk. I use whole milk.