Chocolate Banana Cream Pie #21

                                                     
                                                        Chocolate Banana Cream Pie  (page 244-45)

 4 ounces bittersweet chocolate,chopped

 2 Tbsp. unsalted butter

 2 Tbsp. cornstarch

 1/2 cup unsweetened Dutch-process cocoa

 1/2 cup granulated sugar

 2 1/2 cups milk

 1 large egg

 2 large egg yolks

 1 prebaked 9-inch piecrust

 2 ripe bananas, peeled and sliced 1/4 inch thick

 1/2 cup confectioner's sugar

 2 cups heavy cream


 1. Using a microwave oven or double boiler, melt together the chocolate and the butter.

 2. In a medium bowl, combine the cornstarch, 1/4 cup of the cocoa, and 1/4 cup of the granulated sugar. Add 1/4 cup of the milk, and stir to blend. Add the egg and yolks, and whisk until smooth.

3. In a medium saucepan, combine the remaining 2 1/4 cups milk and the remaining 1/4 cup granulated sugar. Place over medium heat until scalded. 

4. Slowly drizzle the milk into the cocoa mixture, stirring gently with a whisk to blend the mixture without aerating it.

5. Return the mixture to the saucepan, and cook over medium heat until tiny bubbles boil up for 3 seconds. Do not overcook. Remove from heat and strain into a clean bowl. Add the melted chocolate mixture, and stir until thoroughly blended. Place waxed paper directly on the surface of the pudding, and let cool at room temperature for one hour, then refrigerate until completely chilled.

6. To assemble, spoon half of the pudding into the baked pie shell. Arrange the banana slices over the top of the pudding filling. 

7. Sift the confectioner's sugar and remaining cocoa together into a bowl, and add the heavy cream; mix well. Whip until the cream is the consistency of shaving cream. Spoon over the bananas in the pie shell, and serve. Serves 8.

                                               Bon Apetit!

Marion Cunningham

                                                          Marion Cunningham

One of my favorite chefs, Marion Cunningham, who began her culinary career in her early 50's, and went on to receive international acclaim, died July 11 at the age of 90. She rewrote The Fannie Farmer Cookbook, and also wrote The Fannie Farmer Baking Book, along with The Breakfast Book, Lost Recipes, and numerous other cookbooks.

According to Knopf Editor Judith Jones, Marion "epitomized good American food". She was a home cook, who loved eating together as a family, iceberg lettuce and waffles. She at one time was the menu and recipe consultant to the Bridge Creek Restaurant (Berkeley), and The Breakfast Book is filled with many of those breakfast recipes-one of my favorites is "Heavenly Hots"-sour cream pancakes that are light, and easy, and have everyone asking for more.

Marion was down-to-earth, as she didn't view cooking as a lofty activity, but rather as something everyone could learn to do well. I had the pleasure of hearing her speak once at a local library ten or more years ago, and found her to be delightful. On how to open a coconut: "Throw it on a cement pavement. That's how monkeys do it, and they are professionals."

Thank you Marion, for inspiring me, and for your legacy of the importance of good cooking, and eating together as a family.


                                                           

Banana Turnovers #20

                                           Banana Turnovers  (page 320)

1 cup half and half

3 Tbsp. granulated sugar

pinch of salt

1 Tbsp. cornstarch

2 large eggs, separated

1 Tbsp. cold unsalted butter

1 tsp. vanilla extract

1 pound frozen puff pastry, thawed but cold

2 large ripe bananas

1/4 cup confectioner's sugar


1. In a small heavy saucepan, combine half-and-half, 2 Tbsp. granulated sugar, and the salt; bring to a simmer over medium heat, stirring occasionally.

2. Meanwhile, in a small bowl whisk together cornstarch, and remaining granulated sugar. Add 2 egg yolks and stir until mixture is smooth. 

3. Ladle about 1/4 cup simmering half-and-half into egg yolk mixture, and whisk well to combine. Transfer mixture into simmering liquid, whisking vigorously. Allow pastry cream to bubble for 5 seconds, then remove pan from heat. Stir in butter and vanilla. Transfer to a small bowl, place plastic wrap on the surface and refrigerate until chilled.

4. Unfold puff pastry dough on floured surface and dust with flour. Using a pizza cutter, divide dough evenly into six 5-inch squares; arrange squares on work surface with a point facing you.

5. Working quickly, peel bananas and cut into thirds. Slice each third lengthwise into two pieces. Place 1 Tbsp. pastry cream in lower center of each dough square, 2 banana slices on top and dab with more cream. Brush dough edges lightly with water. Fold points of each square down to form triangular turnovers. Press edges of each with fork, and refrigerate on parchment- lined sheet pan for 30 minutes.

6. Meanwhile, place oven rack in lower position and preheat oven to 375 degrees. 

7. In small bowl, whisk egg whites until frothy; brush on turnovers. Sift confectioner's sugar over top of each turnover. Bake until well-risen and deeply browned, about 30-40 minutes, turning sheet pan once halfway through. Serve warm with vanilla ice cream.

Angel Food Cake #19

                                                    Angel Food Cake  (page 75)


 1 1/3 cups superfine sugar

 1 cup sifted cake flour

 1/4 tsp. salt

 12 large egg whites (at room temp)

 1 1/4 tsp. cream of tartar

 1 tsp. vanilla extract

 1/2 tsp. almond extract


1. Preheat oven to 350 degrees.

2. Combine 1/3 cup sugar, the cake flour and salt in a sifter. Sift the mixture three times.

3. Place the egg whites in the bowl of an electric mixer, and beat until foamy. Add cream of tartar. Continue beating until whites hold soft peaks.

4. Continue beating, gradually adding the remaining cup of sugar, about a tablespoon at a time. Fold in vanilla and almond extracts. Sift about a quarter
of the flour mixture over the egg whites and fold in. Repeat until remaining flour mixture is folded in.

5. Pour batter into an ungreased deep 9-inch tube pan. Bake for 30-40 minutes, or until cake has risen, is lightly browned and springs back when you touch it.

6. Immediately invert cake on a rack, or suspend the pan upside down over the neck of a sturdy bottle. Allow to coo completely, about 1 1/2 hours. Run a knife or metal spatula around sides of pan to release cake. Serves 8-10 people.

Apple Strudel #18

                                      Apple Strudel  (page 323)

 Apfelstrudel is a specialty of Austria and Bavaria. the history of the strudel dates back hundreds of years, however it was the Turkish baklava pastry, introduced into Austria in 1453 that laid the foundation for the Strudel.



4 large Granny Smith apples, peeled, cored and thinly sliced

3/4 cup granulated sugar

1/2 cup golden seedless raisins

1/2 cup chopped pecans

1 Tbsp. ground cinnamon

1/4 tsp. salt

1/4 cup fine dry bread crumbs

3/4 cup (1 1/2 sticks) unsalted butter, melted

4  16-by-22 inch sheets phyllo, thawed

Confectioner's sugar

1. In a large bowl, combine apples, granulated sugar, raisins, pecans, cinnamon, salt and 1/4 cup bread crumbs. Toss until mixed.

2. Preheat oven to 375 degrees. Place one sheet of phyllo dough on cookie sheet, and brush lightly with melted butter. Spoon apple mixture over phyllo to within 1 1/2 inches of edges. Roll up jellyroll fashion. Brush with remaining melted butter. Bake until golden, about 30 minutes. Allow to cool, then sprinkle lightly with confectioner's sugar. Serve warm. Serves 6-8 people.

Apple Upside-Down Cake #17

                                         Apple Upside-Down Cake  (page 79)


6 Tbsp. unsalted butter

4 medium apples, peeled, cored, and cut into
slices 1/2 inch thick

3/4 cup dark brown sugar

1/2 tsp. ground cinnamon

2 large eggs

3/4 cup granulated sugar

1 Tbsp. apple cider, or Calvados

3/4 cup sifted cake flour

3/4 tsp. baking powder


1. Melt 4 Tbsp. of the butter in a heavy skillet. Add the apple slices and saute over high heat about 5 minutes, until the apples are tender, beginning to brown, but still holding their shape. Remove the skillet from the heat.

2. Preheat oven to 350 degrees. Place a 9-inch pie plate in the oven, add the remaining butter and allow it to melt. Remove the pie pan from the oven.

3. Tip the pan so it is completely coated with butter. Mix the brown sugar and cinnamon together and spread in the pan. Return the pan to the oven just until the sugar has melted. Remove from the oven and spread the sugar mixture evenly over the bottom of the pan.

4. Arrange the apple slices in a pattern over the brown sugar in the bottom of the pan. 

5. Beat eggs until thick, gradually adding the granulated sugar, beating until light and lemon-colored. Stir in cider or spirits.

6. Sift the flour with the baking powder, and fold into the batter. 

7. Spread the batter over the apples in the pan. Bake 30 minutes. Allow to cool at least 30 minutes, then unmold the cake onto a large platter, and serve while 

still warm. Serves 6-8 people.

                               Bon Apetit!

Cream Cheese Cheesecake #16

    

                                Cream Cheese Cheesecake  (page 97)

6 Tbsp. unsalted butter, melted
1 1/2 cups fine cookie crumbs (chocolate wafers,
graham crackers, gingersnaps or
shortbread cookies)
1 1/2 pounds cream cheese, at room temperature
1 cup sugar
5 large eggs
1 tsp. grated lemon zest
1 tsp. vanilla extract
1/4 tsp. salt
1 cup sour cream, at room temperature

1. Preheat oven to 325 degrees. Wrap the outside of a 9-inch springform pan in a double layer of foil. Lightly brush inside of pan with 1 Tbsp. melted butter.

2. In a bowl, mix together cookie crumbs and remaining butter. Pat mixture evenly into bottom of pan, pressing it down. Bake until crust is firm, about 15 minutes. Cool on wire rack.

3. In the bowl of a mixer fitted with a whisk attachment, beat cream cheese and sugar for 2 minutes. Add eggs one at a time, scraping down the sides of the bowl frequently. Beat in lemon zest, vanilla and salt. Fold in sour cream by hand.

4. Scrape filling into crust, and smooth top. Bake until cake is barely set, about 50-60 minutes. Cool in pan on a wire rack, then cover, and refrigerate for at least 3 hours or overnight. Run a knife around edge of pan. Remove sides of pan and serve the cake as is, or with berries. Serves twelve people.

Family comments: 

Al:"light, vanilla flavor, not too sweet or rich"

Colleen: "sweet, yet not too decadent...just right!"