new recipes for a new year

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.

Makes sixteen 4-inch pancakes, serving 4 to 6

• 1 tablespoon lemon juice from 1 lemon
• 2 cups milk
• 2 cups unbleached all-purpose flour (10 ounces)
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 large egg
• 3 tablespoons unsalted butter , melted and cooled slightly
• 2 teaspoons vegetable oil
• 1 cup fresh blueberries or frozen blueberries, preferably wild, rinsed and dried

1. 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.
2. 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.
3. 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

1. In a large bowl, whisk together yolks and mascarpone until smooth. Add 1 cup sugar; whisk until dissolved. Set aside.
2. Place biscotti in the bowl of a food processor; pulse for coarse crumbs. Fold biscotti into mascarpone mixture; set aside.
3. 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.
4. 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.
5. 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.