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 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 MoreNutella recipes for the holidays
Comments (9)I'm pretty sure what i used was Ghirardelli. That seems to be the brand that fills the centers. And flat squares. Last year i was working on a recipe for a peanut butter type cup that does not use so much powdered sugar and other type of fillings not necessarily 'peanut'. That is when i found the above recipe. I went way off track. But did find that peanut powder would work since the oil is removed, then tried coconut flour...then ended up making tiny truffles. And 6 varieties to suit everyone. This was for a charity event money raiser at work. Every allergy is represented in the work force so it was a bit of a challenge. Less sugar/sweet comes from a dozen or so co-workers that wanted a rich dark chocolate 'peanut butter cup' but not sweet like the basic reese cup. Then the 'no peanuts', no gluten, no dairy, etc started. Truffles were easier. It was a total fail getting it all trialed and ready for ValentinesD ay so i'm at it again...(for x-mas)...they want my salsa for Thanksgiving. To take home to family. I recently made a hot sauce and they want that also...oy, i have no time! (I ordered a box of Hatch chilis from NewMexico that i smoked and froze.) I'm thinking of using coconut flour to thicken the nutella and maybe ground pistachios...here i go again, lol. My inspiration is Hu, an NYC kitchen/take-out place. Fantastic products at a very high cost. I can spend 50 and make 500dollars or more for charity. If you google their menu you will find many recipes as they list all ingredients. Our charity budget was 200 for years and then i decided to take that 200dollars and make products...it is really just my time invested but it has turned into 4-5 thousand we give now. Then i take out a hundred from every thousand and buy ingredients and containers...all good. I'm off work today for a three day rare weekend and having some time to think about the holidays......See MoreCookies, Cookies and more Cookies: What are you baking?
Comments (54)My mother (with a family of 7, plus friends, grandparents, aunt...) used to bake scads of cookies for Christmas. We were spoiled for choice! Almond crescents, pecan balls, mini pecan tarts, date pinwheels, hermits, jam thumbprints, cut out sugar (with a touch of nutmeg), a cream cheese pastry dough filled with various fruits or nuts (can't remember the name). Sometimes she would make fudge. I am sure that I've forgotten a couple. Over the years I've made all of these, usually just 2 or 3 in small quantity (almost always including hermits) but as the DD grew up and I became prone to gaining too much weight in November and December, I am down to making just one small batch. This year it is gingerbread....See MoreKswl
last yearI’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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