Baker’s Dozen

Blood Orange Chiffon Pie

with Chocolate Crumb Crust

(pages 144 – 145, 127 & 336)

“Here’s an updated version of the refreshing chiffon pie, using garnet-red blood orange juice and a chocolate crumb crust. blood oranges, once an imported crop from the Mediterranean, are now grown in our country, where they are in season during January & February. Navel oranges may be substituted. Chiffon pie recipes used to have beaten raw egg whites for volume, but we substitute whipped cream and cook the egg yolks” – Rochelle Huppin

Makes one 9-inch pie, 8 servings

Ingredients:

Chocolate Crumb Crust (page 127)

  • 1/4 cup water
  • 2  ¼ teaspoon (1 envelope) unflavored gelatin
  • 1 cup sugar
  • 1/2 cup fresh blood orange juice
  • 1/4 cup fresh lemon juice
  • 4 large egg yolks
  • 1 tablespoon freshly grated blood orange zest ( 1 or 2 oranges)
  • 1/8 teaspoon of salt
  • 1 ¼ cups heavy cream

Whipped Cream Topping (page 336)

Six to eight 3-inch strips of blood orange zest (use a channel knife or zester), for garnish

  1. Make the crumb crust; refrigerate
  2. Pour the water into a small, heavy-bottomed saucepan. Sprinkle the gelatin over the top and let stand for 5 minutes, or until the gelatin softens. Add 3/4 cup sugar with the orange juice, lemon juice, yolks, and orange zest and whisk well.
  3. Cook over medium-low heat, stirring constantly with a wooden spatula, until the mixture is thick enough to heavily coat the spatula (an instant read thermometer inserted in the mixture will read 185ºF). Do not allow the mixture to boil, or the yolks will curdle. Strain through a wire sieve into a medium bowl to remove any bits of cooked egg white.
  4. Refrigerate uncovered, stirring often, until the mixture is cooled but not set and thick enough to form a small mound when dropped from a spoon, about 45 minutes.
  5. In a chilled medium bowl, beat the cream with the remaining 1/4 cup sugar just until soft peaks form. Do not over beat or the cream won’t fold smoothly into the lemon mixture. Fold the whipped cream into the orange juice mixture. Pour into the crust and cover with plastic wrap.
  6. Refrigerate until the filling is chilled and completely set, at least 2 hours. (The pie can be prepared up to 2 days ahead, covered, and refrigerate.)
  7. To serve, place a dollop or pipe large rosettes of whipped cream around the edge of the filling. Tie the orange zest strips into an overhand knot and garnish each dollop with a knot.

Lime or Lemon Chiffon Pie: Substitute 3/4 cup fresh lemon or lime juice for the blood orange/lemon juice combination and 1 tablespoon freshly grated lemon or lime zest for the blood orange zest. Garnish with strips of lime or lemon zest. Use vanilla wafer or graham cracker crust.

 

Baker’s Note: BE SURE NOT to let the orange mixture set completely when chilling. Frequent stirring helps you can an eye on its progress.

Vanilla Table

Vanilla Table

“The Essence of Exquisite Cooking from the World’s Best Chef’s”

Natasha MacAller

                 

Vanilla Bean Biscotti, Two Ways

Rochelle Huppin

pages 192 – 194

Almond/Apricot/Vanilla Bean Biscotti (#1 Way)

Ingredients – Makes approximately 5 Dozen Biscotti

plain flour: 3 ¾ cup, 380 g, 13 ½ oz

fine sea salt: ½ tsp

baking soda/bicarb of soda: 1 ½ tsp

white sugar: 1 ¹⁄³ cups, 280 g, 10 oz

eggs large: 3

egg whites, large: 16, 480 m;, 16 fl oz

Heilala pure vanilla extract: 2 tsp, 10 ml

Heilala vanilla pod, split and scraped: 1

unsalted butter, melted: 1/3 fl cup, 80 ml, 2 ½ fl oz

lightly toasted almond slices: 2 cups, 180 g, 6 ½ oz

dried apricots, chopped into small pieces: 2 ½ cups, 250 g, 9 oz

crystal sugar* or white sugar for sprinkling: 1/3 cup, 70 g, 2 1/2 oz

*[ Large-grained sugar, called crystal sugar, sanding sugar or German white rock sugar, adds sparkle and crunch. It’s available at gourmet shops or online

Directions:

Preheat oven to 350 degrees fahrenheit/ 180 degrees celsius

Butter two jelly-roll pans (10 ½ x 15 ½ in/ 25 x 40cm) and set aside.

In a stand-mixer bowl with paddle attachment, or by hand with a large bowl and a wooden spoon, combine the flour, sea salt, baking soda and sugar on the lowest speed for 1 minute.

In a separate bowl, combine eggs, egg whites, vanilla extract, scraped seeds from the vanilla pod and melted butter. Add the wet ingredients all at once to the dry ingredients and mix on low speed for about two minutes or until well combined.

Stir in almonds and apricots.

Divide batter equally into the two prepared pans and spread evenly. Lightly sprinkle the entire top with crystal or granulated sugar. Bake for approximately 25 minutes or until set and baked through. The edges will pull away slightly from the sides of the baking sheet and a toothpick inserted in the center will come out clean.

Remove biscotti from oven. Turn oven down to 300 degrees fahrenheit while the biscotti cool.

Carefully slide biscotti out onto a cutting board. Slice very thinly with a long serrated knife. You may slice lengthwise or widthwise. Bake biscotti on wire racks placed on top of cookie baking sheets for approximately 10 minutes, and then turn over and bake another 10 minutes until dry and golden.

“Who doesn’t love vanilla? Oftentimes I have thought that my life has been one grand pursuit of the perfect chocolate chip cookie, so I have definitely had my experience with vanilla extract. However, one vanilla incident stands out amongst the rest. The year was 1987 I had just graduated from The Culinary Institute of America in Hyde Park, New York, and I was most fortunate that my first job out of culinary school was as a pastry apprentice for the legendary talented Michael Richard. He had just opened Citrus, his wildly popular restaurant on Melrose Avenue in West Hollywood. The stars were obviously lined up perfectly because he took me under his wing and shared his great knowledge of pastry with me. One of the biggest sellers on the dessert menu was crème brûlée. To make this dessert I had the enchanting experience of working with plump, moist Tahitian vanilla beans for the first time. I was spellbound with the ethereal fragrance… and the delicate teeny tiny crunch of the seeds against the supremely creamy custard was euphoric. My love for this miraculous fruit of the vanilla orchid will never wane.” – Rochelle Huppin, Vanilla Table

Chocolate Cherry Pecan Biscotti (#2 Way)

Ingredients: Makes approximately 5 Dozen Biscotti

plain flour: 3 cups, 360 g, 12 ¾ oz

coca powder: ¾ cup, 70 g, 2 ½ oz

fine sea salt: ½ tsp

white sugar: 2 ¾ cups, 500 g, 18 oz

eggs large: 3

egg whites, large: 16, 480 ml, 16 fl oz

Heilala pure vanilla extract: 1 tsp

Heilala vanilla bean paste: 1 tsp

unsalted butter, melted: ¹⁄³ fl cup, 80 ml, 2 ½ fl oz

pecan halves, lightly toasted: 2 cups, 170 g, 6 oz

dark chocolate, semi sweet, chopped: 1 ½, 250 g, 9 oz

dried sour cherries: 1 ½ cups, 170 g, 6 oz

crystal sugar or white sugar for sprinkling: ¹⁄³ cup, 70 g, 2 ½ oz

Directions:

Preheat oven to 350 degrees fahrenheit / 180 degrees celsius

Butter two jelly-roll pans (10 ½ x 15 ½ in / 25 x 40 cm) and set aside.

In a stand-mixer bowl with paddle attachment, or by hand with a large bowl and a wooden spoon, combine the flour, cocoa, salt, baking soda and sugar on lowest speed for 1 minute.

In a separate bowl, combine eggs, egg whites, vanilla extract, paste and melted butter. Add the wet ingredients to the dry ingredients all at once and mix on low speed for about 2 minutes or until well combined.

Stir in pecans, chocolate and cherries.

Divide batter equally into the two prepared pans and spread evenly. Lightly sprinkle the entire top with granulated or crystal sugar. Bake for 20-25 minutes or until set and baked through. The edges will pull away slightly from the sides of the baking sheet and the center will lightly spring back when touched in the middle.

Remove biscotti from the oven. Turn oven down to 300 degrees fahrenheit/ 150 degrees celsius while the biscotti cool.

Carefully slide biscotti out onto a cutting board. Slice very thinly with a long serrated knife. You may slice lengthwise or widthwise. Bake biscotti on wire racks placed on top of cookie baking sheets for approximately 10 minutes and then turn over and bake another 10 minutes, or until dry.

Bobby Flay’s Miso-Ginger Salmon

Ingredients:

1/4 cup white miso (fermented soybean paste)

1/4 cup mirin

2 tablespoons unseasoned rice vinegar

2 to 3 tablespoons soy sauce

2 tablespoons minced green onions

1 1/2 tablespoons minced fresh ginger

2 teaspoons toasted sesame oil

4 salmon fillets, 8 ounces each

Salt and freshly ground pepper

Yuzu juice, for drizzling, optional

Directions

Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

 

Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

Fresh Pineapple Upside-Down Cake

Caramelized Pineapple preparation:

1/2 cup butter
1/2 cup brown sugar
1 large pineapple, cored, rind removed, sliced in 1/3 inch slices (about 10)
1/4 cup dark rum
1/2 cup heavy cream

Cake:

2 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup unsalted butter, softened
1 1/3 cups sugar
3 eggs, separated
1 1/2 tsp vanilla extract
1/2 cup buttermilk
1/4 cup fresh pineapple juice

Serves 10

Directions:

For the pineapple, combine butter and brown sugar in a 12-inch cast iron
skillet and heat til bubbly. Add pineapple slices and caramelize to a deep golden brown, turning once. Remove and set aside. Pour rum and cream into skillet and cook over low heat 5 minutes, til thickened, stirring constantly with a whisk. Remove from heat.

Butter a 10-inch round cake pan and line it with parchment paper. Arrange pineapple slices to cover bottom of pan. Pour sauce over pineapple and set aside.

For the cake, sift dry ingredients together and set aside. Cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating after each addition. Add vanilla. Combine pineapple juice and buttermilk, and add alternately with dry ingredients. Pour over pineapple in pan and bake at 350 about 1 hour, or until tester comes out clean. Invert onto serving platter.

This recipe was created by Rochelle Huppin of Bradley Ogeden’s Lark Creek Inn in nearby Marin County.

This entry was posted in Recipes.

Michael Symon’s Macaroni and Cheese

Ingredients

6 (6-ounce) boneless skinless chicken breasts

2 tablespoons Hungarian paprika

1 tablespoon kosher salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 quart heavy cream

2 tablespoons of thyme

2 pounds of cooked rigatoni

6 ounces goat cheese

Directions:

Season chicken breasts with paprika salt and pepper and set aside. Heat olive oil in large saute pan and place chicken in it browning on both sides. Place in 400-degree oven for 8 to10 minutes. Remove from oven and let cool then dice into large pieces. Heat cream in large saucepan, add herbs, salt, and pepper and reduce by half. Add the cooked rigatoni, cheese and cooked chicken and simmer for 2 minutes. Remove from heat and serve.