Pistachio Tiramisu! Picture for Arcy
And here it is! It’s not in a lovely dish because my kitchen helper (one of the servers at the golf club restaurant) will plate it in the kitchen and serve each person at table. I tried several flavor combinations (mostly alcohol) but stuck with pistachio and vanilla and a hint of lemon. The pistachio spread was combined with lemon zest, marscapone and a bit of lemon juice. The cream was whipped with vanilla only, and the two mixtures combined for the ”custard” component of the dish. I dunked each ladyfinger in half and half flavored with vanilla, and have two layers with the cream mixture on top of each layer. The top is sprinkled with finely chopped nuts, not dust but it’s almost impossible to get dust without ending up with nut butter.
I also made pistachio brittle that is now in shards in an airtight container.
IRL it is more tan and less orange, although it is undeniably orangey. It tastes just like nut brittle but not as good as peanut brittle!
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Comments (29)The OP has asked for the glazed lemon sour cream cake I served at my recent luncheon. It was a hit with everyone. Here's the recipe, from The California Cook cookbook by Diane Rossen Worthington -- a cookbook I frequently use. Glazed Lemon Sour Cream Cake From The California Cook cookbook Serves 8-10 Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream. Ingredients: 1 ¾ cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup unsalted butter at room temperature 1 cup sugar 3 large eggs at room temperature 1 Tablespoon minced lemon zest 2 teaspoons lemon extract 1 cup sour cream Glaze: 1 ½ cups powdered sugar ½ cup strained fresh lemon juice 2 teaspoons finely chopped lemon zest Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside. 2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes. 3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream. 4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze. 5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps. 6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure itÂs absorbed as you pour. Let the cake come to room temperature....See MoreVery cool "cool" dessert
Comments (113)Well in fact, we do have an "orangerie", which is generally another name for a conservatory, as I learned from the British firm that built ours. However, it is open on one side to our indoor pool. The indoor pool air is kept dry through the use of an enormous piece of eqp called a Dectron. It is the reason no one ever feels any humidity when they come into our house, despite the indoor pool. But, it makes it very hard to grow plants in orangerie/conservatory/greenhouse. We have a disco ball in there and hula hoops instead, LOL. It's a great place for the kids to play loud music that we can't hear!...See MoreMulit-Course Dinner- Help
Comments (34)It's a beautiful table! No faux pas. I only see two condiment dishes, so I assume those are serving pieces, like the vegetable bowl, not part of place settings? Rules (which I don't see broken in your photo): Flatware (American): forks on the left, knife and spoons on the right, knife edge toward plate, forks and spoons first used on the outside working their way in towards the plate. Auxiliary fork and spoon may be placed at the top of the plate (e.g., fish fork and dessert spoon), in the direction as if they swam straight up there from where the bigger ones are (i.e., fork tines pointing right, spoon bowl pointing left). Butter only knives may also be placed above the main plate, but are usually diagonally across the bread plate. Glasses go above the knives and spoons (and diagonally down the right side a bit if need be) in order of (theoretical) largest inmost, so water, (soft drink or mixed drink), red wine, white wine, coffee. Think largest nose space rather than tallest. :) Salad plate to the left of the forks and bread plate above the forks. If there's only one of these, the places can be interchanged depending on what is most comfortable on your table. Nut bowls, individual seasonings and condiments, etc., as well as place cards, go above the plate and auxiliary flatware, wherever they best fit and make an appealing look, though generally the food to the left and seasoning to the right. (That is, if there's a nut bowl and individual salt an pepper the nuts should be left of the S&P, but it might look prettier to put the S&P on either side of the nut bowl, and that's perfectly fine.) If there are several foods, e.g., olives, nuts and compote, they should be arranged left to right in order of when they'll be eaten. But this group is all pretty loosey goosey and goes back to what's practical and what fits and looks best. For any of these rules, there are exceptions and whole different ways of doing things. I only put them up to reassure you that your table is "right". It is also fine to set for the first course and clear between courses. The "rule" for that is that you should replace a dish with a dish as you change courses, but in practicality, you can clear one course completely first. Assuming you don't have a footman for every guest. :) That's why formal place settings are as complex as they are. So there isn't a lot of bustle and asking, "Who needs a fork?" That's definitely family style. :) Plus, a fully set table is a way to show off your pretty things. :)...See MoreForgotten Desserts
Comments (140)I think it's a good idea to have and USE some of the "fancier" dishes. I don't have parfait glasses, but my mother in law long wanted some and one day bought them with her "egg money". she used them often for simple family dinners with desserts...sometimes they contained red jello layered with bananas and sometime, Jell-o vanilla pudding with canned peaches, and sometimes strawberrys, ice cream and a dollop of whipped cream on top. But even old bananas and red jello was special out of a parfait glass. II have several....more than 3....well actually more than 5 LOL! footed cake stands. any time I make a cake or tart or a flan, I put it on a footed dish. And I often use one as a centerpiece full of grapes and apples and stuff. I have a very small footed cake plate that is perfect for a cheese ball and a couple of small footed jelly dishes that I use to serve jelly or apple sauce, or chutney. When my husband was alive, we set a table every night. On good days in the summer, we sat on the deck but in the winter or hot days we used the diningroom, with candles and placemats and silver and china and footed glasses. We often lingered over coffee or another glass of wine long after the kids had gone off to their activities....as the candles sputtered and went out. I have friends who never set a table for a family nightly meal.....it's grab a plate, fill it in the kitchen, grab a fork and find a spot to eat. I feel very grateful that both of my kids set a table and have a family meal almost every evening. Of course it's not possible with 3 or 4 teen aged kids....but4 or 5 nights a week is a good thing!...See More
Kswl
8 days agoI’m sorry Arcy, I meant to take a photo and completely forgot. I should have asked my helper who plated it in the kitchen. It was very good but I learned something about liquid used to dunk ladyfingers. First it should not be cold, as then it will not soften the ladyfingers as much as it would if room temp or warm (like coffee). Also, next time I will use milk or even 2% milk instead of half and half, because the higher fat content also impeded absorption tosome extent. It was still very good and to my surprise everyone loved the brittle! I thought many or at least some would be left, but everyone ate theirs. I had a lot of salad and scones left over and took some of it to my neighbor who is having her son in law in for dinner. (Their daughter has been away on a business trip to Africa for a month.) I also sent my mother home with a pitcher of mimosas and a couple of servings of dessert.
I did take a photo of the tables just before everyone arrived.
We were serving from the kitchen and I wanted the sideboard to look springlike, so ….plants!Kswl
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