Buttermilk Biscuits

Adapted from Epicurious.

Buttermilk Biscuits

3 cups flour
2 T sugar
2 tsp baking soda (roughly)
1 1/2 sticks butter, unsalted, chilled
1/3 cup plain yogurt
2/3 cup milk
(should have added some salt - 1 tsp)

Combine flour, sugar, and baking soda.  Cut in butter - I left it in huge chunks since Dmitri was throwing a fit about the butter messing up his easy-to-stir flour mix.  Add yogurt and milk, stirring until just combined.  Plop in globs on baking sheet.

Bake at 425F for 15 minutes.

Went very well with "jumbalaya" - made with Italian sausage, since that was in the fridge.

Tiramisu

Delicious, and incredibly rich!  I used all the mascarpone the first time, but I think it was a little two much.  Also didn't have enough of the sauce, so am doubling the recipe here.  The remainder can be poured over the assembled ladyfingers before the mascarpone is added, if just doing a single layer.  Double layer - you're on your own.

Tiramisu 

with homemade mascarpone and spongecake "ladyfingers"


Mascarpone:

2 cups heavy cream (I did use ultra-pasteurized, and it seemed to turn out fine)
~1/2 tsp citric acid (some recipes call for lemon juice, but I find it leaves a very lemony taste)

Heat the cream to a simmer.  Add the citric acid.  Continue heating until the cream reaches 190F.  Cook at that temperature for about five minutes, stirring gently.  The cream will thicken.  Cool to room temperature, then strain overnight (6-8 hrs).  I used paper towels in a colander.  Once made, the mascarpone should keep for a week.

Spongecake:
Adapted from Julia Child's Butter Spongecake.
Preheat the oven to 350F

2/3 cup sugar
4 egg yolks
2 tsp vanilla extract
4 egg whites
pinch of salt
2 Tb sugar
3/4 cup flour

Combine the sugar, egg yolks and vanilla extract, beating until the mixture is thick, pale, yellow, and forms the ribbon - several minutes.

Beat the egg whites until somewhat stiff.  Add the sugar and salt and beat until quite stiff.

Combine the egg whites, batter, and flour in sections, folding in gently.

Bake at 350F for 30-35 minutes (I think I did for less).  When cooled, cut into sections the size of ladyfingers.

Zabaglione:

6 egg yolks
1/2 cup sugar
1/3 cup marsala
mascarpone (about 2/3 of the above recipe - 8 oz seems standard in most recipes)
1 cup heavy cream

Cream the yolks and sugar together in a double boiler.  Add the marsala and continue and whisk until nearly double in size and the mixture has begun to thicken.  Remove from heat and stir in the mascarpone.

Whip the heavy cream until stiff.  Fold the cream into the mascarpone mixture.

Sauce:

1 1/2 - 2 cups strong coffee
2 ounces dark chocolate chips (~ 1/4 cup)
1/3-1/2 cup marsala
2 tsp vanilla

Combine the coffee, chocolate, marsala, and vanilla and heat gently until the chocolate is melted. Chill until cool (the doorstep in a frozen tundra is a great quick-chiller).

Assembly:

Dip the "ladyfingers" one by one in the sauce, removing immediately before they crumble.  Place in a (greased?) glass baking pan, side by side.  When the bottom of the pan is covered, spread the mascarpone mixture over.  (I made this in a medium-sized baking pan and had only enough cake and mascarpone to make one layer.  I understand this is typically at least two layers.)  Sprinkle with powdered cocoa.  Refrigerate for 2 hours.

Yule Log Cake

We've never made cakes for Christmas, but for some reason I was determined to make a yule log this year.  The Maternity of Mary seemed a good reason.

Tiramisu Yule Log Recipe

From epicurious.

Cake:

• 1/2 cup flour (did I sift?  No...)
• 5 large eggs, separated
• 1 teaspoon vanilla
• 1/2 cup
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled (darn, I used a little less than 1/2 cup or 1 stick...)
• 2 tablespoons confectioners' sugar

Espresso syrup:

• 1/2 cup strong black coffee
• 2 tablespoons sugar
• 1 tablespoon brandy

Filling:

• 8 ounces mascarpone cheese 4 oz cream cheese, 4 oz ricotta cheese (mascarpone is nowhere to be found at Cub!)
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon brandy
• 1/2 cup chilled heavy cream

Ganache:

• 12 ounces semi-sweet chocolate chips
• 3/4 cup heavy cream
• 2 tablespoons light corn syrup

Decoration: (no time...)

• Meringue mushrooms
• Unsweetened cocoa for dusting
• Confectioners' sugar for dusting

• preparation

Make cake:
Heat oven to 350°F with rack in middle. Butter large baking sheet and line bottom with waxed paper. Dust with confectioner's sugar (sifted would be ideal).

Beat together yolks, vanilla, and 1/2 cup sugar. Sift half of flour over yolks and fold it in gently but thoroughly, then sift and fold in remaining flour.

Beat whites with salt and cream of tartar in a large metal bowl with cleaned beaters at medium speed until they just hold soft peaks. 

Fold 1/4 of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Stir 1/2 cup batter into melted butter in a small bowl until combined, then fold butter mixture into batter gently but thoroughly. Spread batter evenly in sheet pan and rap once on counter to help eliminate air bubbles.

Bake until top of cake springs back when gently pressed with finger, 7 to 10 minutes.

Sift top of hot cake evenly with confectioners' sugar and cover cake with a clean kitchen towel (not terry cloth) followed by a baking sheet. Holding sheet and cake pan together with oven mitts, flip cake onto cloth on baking sheet. Carefully peel off and discard paper.

With a long side nearest you and using towel as an aid, roll up cake in towel, jelly-roll style, keeping it wrapped in towel. Cool cake completely, seam-side down in towel, on a rack (the frozen tundra outside is a perfect quick cooler).

Make espresso syrup: (Note: Double next time - there wasn't enough, and this is the best part.)
Bring espresso and sugar to a boil in a small saucepan, stirring until sugar dissolves, then boil until reduced to a scant 1/4 cup. Remove pan from heat and stir in Cognac, then cool to room temperature.

Make filling:
Slowly mix mascarpone (aka cream cheese/ricotta), sugar, cinnamon, and Cognac in a large bowl with an electric mixer until combined. 

Beat heavy cream in another bowl with same beaters at medium speed until it just holds stiff peaks. Fold whipped cream into mascarpone mixture.

Make ganache: (Note: this made too much.  Like other reviewers, I might use 8 oz, adjusting cream accordingly.)
Put chopped chocolate in a large bowl. Heat cream in a small saucepan over medium heat until it just comes to a boil, then pour over chocolate and let stand 3 minutes. Stir slowly with a whisk until smooth. If bits of chocolate remain unmelted, set bowl over a pan of barely simmering water and heat, stirring gently, until completely smooth, and remove from pan. Stir in corn syrup. Chill, stirring a couple of times, until it thickens to an easily spreadable consistency, about 15 to 20 minutes.

Assemble yule log:
Gently unroll cooled cake on a baking sheet, keeping it on towel, then arrange baking sheet so that long side of cake that was inside roll is nearest to you. Brush all of cooled espresso syrup all over surface of cake. Spread filling with offset spatula evenly over cake, leaving a 1/2-inch border all around. Starting from long side nearest you, roll up cake without towel, leaving it seam-side down on baking sheet. Gently brush off any excess confectioners' sugar.

Cut a 1 1/2-inch-long diagonal slice from each end of roll and reserve. Transfer cake, using 2 metal slotted spatulas as aids, seam-side down on platter. Using ganache as "glue," attach end pieces, diagonal sides down, on top and side of log to resemble branches.

Spread ganache all over roll and branches with offset spatula, making it resemble tree bark (see Cooks' notes).

Arrange a few meringue mushrooms, if using, around Yule log, and very lightly sift a little cocoa over log and mushrooms first, followed by a little confectioners' sugar to resemble a light dusting of snow.

cooks' notes:•Brands of mascarpone vary in consistency. BelGioioso, a widely distributed brand, is as thick and dense as cream cheese, while other brands can be looser.
•Yule log can be made 1 day ahead and chilled, loosely covered with plastic wrap. Bring to room temperature before serving.
•If ganache becomes too firm to spread, remelt it by setting bowl over a saucepan of barely simmering water and stir gently until smooth. Chill ganache again, if necessary, to get it to a spreadable consistency.