two perfect recipes for the new year: the best pancakes ever(the recipe calls for blueberries, but i used diced pink lady apples instead- yum!) and heavenly tiramisu. think of the pancakes as a good sunday morning waker-upper and the tiramisu as... another waker-upper. the espresso in it is really strong, so think about using decaf or 1/3 espresso and 2/3 coffee or decaf. really. you'll thank me later.
Blueberry Pancakes (From America's Test Kitchen)
When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice.
- Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
- Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
- Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.
Tiramisu (From Martha aka Stewart, not Hirschman)
- 8 large eggs, separated
- 1 pound mascarpone
- 4 ounces small almond biscotti
- 3 cups brewed espresso, cooled
- 1/3 cup coffee liqueur, such as Kahlua
- 42 store-bought Ladyfinger biscuits
- 1 cup heavy cream
- Best-quality milk chocolate, for garnish
- 1 cup plus 1 tablespoon sugar
- In a large bowl, whisk together yolks and mascarpone until smooth. Add 1 cup sugar; whisk until dissolved. Set aside.
- Place biscotti in the bowl of a food processor; pulse for coarse crumbs. Fold biscotti into mascarpone mixture; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, add egg whites; beat until soft peaks form. Fold egg whites into mascarpone mixture; set aside.
- Combine espresso and liqueur in a medium bowl; pour half the mixture into a pie plate. Quickly dip half the ladyfingers individually into the pie plate, and place in the bottom of a 13-by-9-inch glass baking dish; fit snugly to line. Evenly spread half the mascarpone mixture over ladyfingers; repeat layers.
- In a large bowl, whisk together heavy cream and remaining 1 tablespoon sugar until soft peaks form. Spread whipped cream evenly over tiramisu; garnish with grated chocolate. Chill at least 2 hours and preferably overnight before serving.
Note: *Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.
This recipe is courtesy of Carpenter Dean.