Seasonal Salsa
Some of my favorite foods are now available at farmers markets: spicy garlic scapes, burning hot peppers, juicy apricots, succulent greens. I have been so excited about the beautiful and colorful flora now available that I often find that the produce I bring home is a mishmash of vegetables and fruits that don’t necessarily compliment one another; I tend to buy what looks beautiful without a thought to the dishes that I can create with my purchases. Continue reading Seasonal Salsa
By Erin Patinkin on July 30, 2009 | 0
Gnamakoudji – Mandinka for Summer Ginger Punch
Here’s a refreshing summer drink I made with all the ginger left over from my project. It’s called Gnamakoudji and pronounced “ni-ya-ma-koo-ji”. Gnamakoudji is a popular thirst quencher in west Africa, where the tropical climate is hot year round. Gnamakou means ginger in Mandinka and dji means water. So together, ginger water. It’s essentially a mint and lemon flavored ginger iced tea with a bold kick. Continue reading Gnamakoudji – Mandinka for Summer Ginger Punch
By Raissa Nebie on May 15, 2009 | 0
Pineapple Tiramisu Will Give You A Glimpse of Summer
Yesterday was a sunny winter day in New York. On a day like this, there is nothing I enjoy more than flirting with the taste of summer. I was aiming for something sweet, but also quick and effortless like my Pineapple Tiramisu – deliciously decadent and executed in no time. Why wait until June when I can take a bite of the summer now?
I had this pineapple tiramisu for the first time at a potluck dinner in Paris last summer. It was love at first bite. I asked my friend for the recipe, but since she has yet to send it to me, this is my attempt at a replica. Adapted from a basic tiramisu recipe.
Ingredients
17 ounces of mascarpone cheese at room temperature ($3.99 at EV Cheese)
4 Large fresh egg
1/3 Cup of brown sugar
1/2 Cup of dark rum
1 Can of diced pineapple in pineapple juice (not syrup)
~24 Savoiardi a.k.a Italian ladyfingers ($3.45 at EV Cheese)
1 Tablespoon of pure vanilla extract (optional)
I first start by separating the egg yolks from the whites. Using an electric whisk, I whisk the egg yolks and the brown sugar on high speed until thick, pale and frothy.
I then lower the speed and add 1/3 of the rum, a tablespoon of vanilla. I mix it a little, add the mascarpone and continue whisking until the cream is smooth and homogenous. You’re probably thinking: “Wait! The eggs are raw?” Yes they are! That’s why you should always use fresh Grade A eggs. If it makes you feel better, adding rum to the raw eggs makes them safer by inhibiting the growth of bacteria. Once the cream is ready, I drain the pineapple and mix the juice with the remaining rum in a bowl wide enough to dip the ladyfingers.
At this point, the hard work is done and the fun part is ready to begin. When I’m having a dinner party and feeling creative, I make tiramisu verrines where I artistically layer the dessert in small glasses. Otherwise, I just use a spring form pan lined with wax paper. If you’re a novice cook doing this for the first time, you might want to use a pyrex casserole dish. It’s less sexy, but a lot easier.
Ok so… Now it’s time to assemble. Very easy! I quickly dip each side of the ladyfingers in the rum/pineapple juice and line the bottom of the pan with one layer of ladyfingers.
I pour half of the mascarpone cream over the ladyfingers. Then, I cover the cream with the diced pineapple and more ladyfingers dipped in the rum/pineapple juice. I finish with the remaining mascarpone cream and smooth the top. The tiramisu is done! I cover the pan with plastic wrap and chill the tiramisu in the refrigerator for at least 3 hours.
I wasn’t really sure what to top the cake with the first time I made it, but one day it dawned on me that coconut and pineapple were a match made in heaven. So now, I top my pineapple tiramisu with toasted coconut flakes. They add crunch and texture. YUMMY!!
By Thrifty Gourmet on February 9, 2009 | 1
