Diana's Desserts Newsletter
Edition Number #7 May 1, 2003 Welcome Home Baker's and Friends,---------------------------------------------------------- Because of the world situation, I know baking and cooking was not the most important thing on your minds, but I still hope you had a good April and that you were able to enjoy some of the nice things that Spring has to offer. Let's hope and pray that things get better in the world, and that peace takes the place of war. I want to take this opportunity to thank everyone who submitted recipes to Diana's Dessert Website during this last month. Your recipes sound great and I hope to make all of them at one time or another. I wish I had the time to bake every day, but I am very busy keeping up my website and also giving my husband a little attention, which he so un-selfishly deserves. In this month's edition of Diana's Desserts Newsletter, the focus is on dessert recipes for two very important and cheerful holidays: Cinco de Mayo and Mother's Day. I have also included some history on both of these special days. *Note: See all Cinco de Mayo and Mother's Day recipes below. These recipes follow the section on The History and Meaning of Cinco de Mayo, Mother's Day and the American holiday, Memorial Day. This month, the Food Tips and Information Section is on Milk and Milk Products. Hopefully, you'll find information here that will be useful to you in your baking and cooking. If any of you make the Tres Leches cake (see Cinco de Mayo recipes below), the information on the 3 different kinds of milk used in the recipe should be informative. NEW RECIPE CATEGORIES ON DIANA'S DESSERTS WEBSITE I have added 3 new recipe categories to my website for desserts and other goodies. They are "Treats for Kids" (goodies that children will like), a "Tea Time" category for foods that go well with tea or coffee, or for that special "pastry" or "sweet" to serve at an afternoon tea, and lastly "Brunch Time", my newest category for entrees, desserts, breads and rolls for serving at a late morning or afternoon brunch. I do hope you enjoy these recipe categories, and also that you will submit some of your own recipes for these new categories. DATES TO REMEMBER FOR MAY 2003 Cinco de Mayo-Monday May 5, 2003 Mother's Day-Sunday May 11, 2003 Memorial Day-Monday May 26, 2003 (Memorial Day Holiday Weekend-Saturday May 24, 2003 thru Monday May 26, 2003) Please submit any recipes to Diana's Desserts by May 20th for June's Diana's Desserts Newsletter Recipe of the Month, and for the Recipe of the Week on Diana's Desserts Website for the first week in June. May's Guest submitted recipe is from Joan. It is a recipe for a delicious and sweet Polish Babka, a delightful breakfast or snack bread using yeast. May's Guest Submitted Recipe ---------------------------------------------------------- Polish Babka Recipe Submitted by: Joan Servings: Makes 2 loaves Comments: Babka Definition: [BAHB-kah] Hailing from Poland, this rum-scented sweet yeast bread is studded with almonds or walnuts, raisins and orange peel. Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst "This is a sweet bread and delicious both plain or spread with butter. The dough is easier to handle if mixed with a wooden spoon instead of using an electric mixer with a dough hook"........Joan Ingredients: 1 cup milk 1/4 cup water 1 stick (4 oz.) butter or margarine Note: Heat above ingredients briefly to about 120 degrees F/50 degrees C 3 cups all-purpose flour 3/4 cup granulated sugar 1 tsp. salt 1 package (1/4 ounce/7 grams) dry yeast 2 eggs Approximately 20 marachino cherries, halved 1 cup raisins 3/4 cup chopped walnuts Cinnamon sugar, to taste Instructions: 1). Mix flour, sugar, salt and yeast together. Blend in heated milk mixture; add eggs and then more flour as needed until dough can be easily handled. Knead for about 15 minutes. 2). Place dough in a large greased glass bowl and turn so top of dough is also greased. Cover and let rise in warm place until double in bulk. 3). Divide dough in half. Roll out each half into a rectangle shape. Sprinkle with cinnamon sugar, then scatter cherries, nuts and raisins over cinnamon sugar. 4). Roll up, seam side down, and place in 2 greased loaf pans (seam side down). Cover and let rise again. 5). Bake the babkas in a 325 degree F (160 C) oven for 25 to 30 minutes. (If they begin to brown too quickly, cover them loosely with aluminum foil). Note: When kneading, if dough is difficult to handle, grease hands! Makes 2 loaves. Source: Family Recipe Submitted By: Joan Date: April 16, 2003 Thank you Joan for submitting your wonderful family recipe for Polish Babka. It sounds so delicious with the filling of cinnamon-sugar, cherries, raisins and nuts. This babka would make a very special and lovely breakfast or brunch treat for Mother's Day.........Diana Click here to view recipe and photo of Polish Babka on Diana's Desserts Website: THE HISTORY AND MEANING OF CINCO DE MAYO - MOTHER'S DAY AND MEMORIAL DAY ---------------------------------------------------------- Cinco de Mayo Cinco de Mayo is a date of great importance for the Mexican and Chicano communities. It marks the victory of the Mexican Army over the French at the Battle of Puebla. Althought the Mexican army was eventually defeated, the "Batalla de Puebla" came to represent a symbol of Mexican unity and patriotism. With this victory, Mexico demonstrated to the world that Mexico and all of Latin America were willing to defend themselves of any foreign intervention. Especially those from imperialist states bent on world conquest. Cinco de Mayo's history has its roots in the French Occupation of Mexico. The French occupation took shape in the aftermath of the Mexican-American War of 1846-48. With this war, Mexico entered a period of national crisis during the 1850's. Years of not only fighting the Americans but also a Civil War, had left Mexico devastated and bankrupt. On July 17, 1861, President Benito Juarez issued a moratorium in which all foreign debt payments would be suspended for a brief period of two years, with the promise that after this period, payments would resume. The English, Spanish and French refused to allow President Juarez to do this, and instead decided to invade Mexico and get payments by whatever means necessary. The Spanish and English eventually withdrew, but the French refused to leave. Their intention was to create an Empire in Mexico under Napoleon III. Some have argued that the true French occupation was a response to growing American power and to the Monroe Doctrine (America for the Americans). Napoleon III believed that if the United States was allowed to prosper indescriminantly, it would eventually become a power in and of itself. In 1862, the French army began its advance. Under General Ignacio Zaragoza, 5,000 ill-equipped Mestizo and Zapotec Indians defeated the French army in what came to be known as the "Batalla de Puebla" on the 5th of May. In the United States, the "Batalla de Puebla" came to be known as simply "Cinco de Mayo" and unfortunately, many people wrongly equate it with Mexican Independence which was on September 16, 1810, nearly a fifty year difference. Over, the years Cinco de Mayo has become very commercialized and many people see this holiday as a time for fun and dance. Oddly enough, Cinco de Mayo has become more of a Chicano holiday than a Mexican one. Cinco de Mayo is celebrated on a much larger scale here in the United States than it is in Mexico. People of Mexican descent in the United States celebrate this significant day by having parades, mariachi music, folklorico dancing and other types of festive activities. Source: CLNet: http://latino.sscnet.ucla.edu/cihnco.html Mother's Day The Story of Mother's Day The earliest Mother's Day celebrations can be traced back to the spring celebrations of ancient Greece in honor of Rhea, the Mother of the Gods. During the 1600's, England celebrated a day called "Mothering Sunday". Celebrated on the 4th Sunday of Lent (the 40 day period leading up to Easter), "Mothering Sunday" honored the mothers of England. During this time many of the England's poor worked as servants for the wealthy. As most jobs were located far from their homes, the servants would live at the houses of their employers. On Mothering Sunday the servants would have the day off and were encouraged to return home and spend the day with their mothers. A special cake, called the mothering cake, was often brought along to provide a festive touch. As Christianity spread throughout Europe the celebration changed to honor the "Mother Church" - the spiritual power that gave them life and protected them from harm. Over time the church festival blended with the Mothering Sunday celebration . People began honoring their mothers as well as the church. In the United States Mother's Day was first suggested in 1872 by Julia Ward Howe (who wrote the words to the Battle hymn of the Republic) as a day dedicated to peace. Ms. Howe would hold organized Mother's Day meetings in Boston, Mass ever year. In 1907 Ana Jarvis, from Philadelphia, began a campaign to establish a national Mother's Day. Ms. Jarvis persuaded her mother's church in Grafton, West Virginia to celebrate Mother's Day on the second anniversary of her mother's death, the 2nd Sunday of May. By the next year Mother's Day was also celebrated in Philadelphia. Ms. Jarvis and her supporters began to write to ministers, businessman, and politicians in their quest to establish a national Mother's Day. It was successful as by 1911 Mother's Day was celebrated in almost every state. President Woodrow Wilson, in 1914, made the official announcement proclaiming Mother's Day as a national holiday that was to be held each year on the 2nd Sunday of May. While many countries of the world celebrate their own Mother's Day at different times throughout the year, there are some countries such as Denmark, Finland, Italy, Turkey, Australia, and Belgium which also celebrate Mother's Day on the second Sunday of May. Source: Holidays on the Net http://www.holidays.net/ Memorial Day in the United States Memorial Day originated in 1868, when Union General John A. Logan designated a day in which the graves of Civil War soldiers would be decorated. Known as Decoration Day, the holiday was changed to Memorial Day within twenty years, becoming a holiday dedicated to the memory of all war dead. It became an American federal holiday in 1971, and is now observed on the last Monday in May. Memorial Day is observed on Monday May 26th this year. Memorial Day weekend is observed from Saturday May 24, 2003 through Monday May 26, 2003. As Americans and for All people who believe in a Free and Peaceful world, let us not forget the courageous men and women who have served our countries and who have given their lives to protect us from the evils of this world. Cinco de Mayo Recipes ---------------------------------------------------------- Tres Leches Cake Makes 12 servings Comments: Tres Leches Cake, a perfect dessert for Cinco de Mayo. Pastel Tres Leches ("three-milk cake") appeared in Mexico perhaps a generation ago. It swept through the social set and soon became the thing to serve at fancy parties. A butter cake soaked in three kinds of milk and most often topped with billows of meringue or whipped cream, it is sweet and insanely rich. Nobody knows where this confection came from. Mexican cooking authority Maria Dolores Torres Yzabal (the co-author of The Mexican Gourmet cookbook) thinks it might have originated in a Mexico City bakery whose name is now lost. In her cookbook The Taste of Mexico, Patricia Quintana says that it first appeared in the state of Sinaloa. To complicate matters further, Mexico-born chef Roberto Santibanez has friends in Guatemala and Nicaragua who swear the cake is native to their countries. His pet theory is that it came from a promotional recipe once distributed in Latin America, perhaps on cans of evaporated milk or with a brand of electric mixer. Wherever it started, Tres Leches Cake has now established itself all over the world. Its tres leches ("three milks") are evaporated milk, sweetened condensed milk, and heavy cream. This cake's definitely "Got Milk". Ingredients: For the Cake: 1 1/2 cups granulated sugar 9 large egg yolks 9 large egg whites 3/4 cup butter, at room temperature 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 cup whole milk 1 teaspoon cream of tartar 1 1/2 teaspoons vanilla extract For the Glaze: 1 (12 oz.) can evaporated milk or use Fat-Free for a lighter version 1 can (14 ounces) sweetened condensed milk or use Fat-Free for a lighter version 2 cups heavy whipping cream or use Half and Half (Single Cream) or Whole Milk for a lighter version For the Frosting: 2 cups whipping cream 1 cup granulated sugar 1 teaspoon vanilla extract Instructions: Preheat oven to 350 degrees F (180 C). Lightly grease and flour a 13x9-inch rectangular cake pan. Set aside. To Make Cake: Combine the flour and baking powder in a medium bowl. Set aside. In bowl of an electric mixer, cream together the butter and sugar. Add the egg yolks and beat well. Add the flour mixture and milk; beat well. Set batter aside. In a metal bowl, whip the egg whites and cream of tartar until stiff peaks form. Gently fold into the cake batter. Stir in the vanilla. Pour batter into prepared cake pan. Bake at 350 degrees F (180 C) for 20 to 25 minutes or until a toothpick inserted into the middle of cake comes out clean and when cake springs back when touched lightly in center. Remove from oven and cool on rack for about 20 minutes. To Make Glaze: In a large bowl combine the evaporated milk, sweetened condensed milk and heavy cream. Mix well. Pierce the entire top of cake with a fork or wooden skewer, then pour the glaze over the cake. If cake stops absorbing the glaze, it has had enough. If desired, save remaining glaze to drizzle over the top of cake as garnish. Refrigerate cake for at least 2 hours before frosting and serving* (see note). To Make Frosting: When ready to serve, combine the whipping cream, the vanilla and the sugar, whipping until thick. Spread over top of chilled cake. *Note: Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve cake chilled. Makes 12 servings. Serving Suggestions: Serve cake topped with chopped nuts, fresh berries or other sliced fruits. OR: Place 1 maraschino cherry on top of each slice and drizzle with chocolate or caramel syrup. Dulce de Leche sauce would be terrific drizzled over top also. Frosting Variation: Tres Leches cake can be made with either a Whipped Cream Frosting (as in above recipe) or made with a Meringue Topping. Topping Variation: Meringue Topping Ingredients: 1 cup granuated sugar 1/3 cup water 3 large egg whites 1 teaspoon vanilla extract Instructions: Once the cake is completely chilled, in a saucepan combine the 1/3 cup water and the 1 cup sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235-240 degrees F (112-115 degrees C). Remove from the heat. In a medium bowl, beat the egg whites to soft peaks, add the vanilla extract. While beating, add the hot syrup in a thin stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms. To assemble: Remove the cake from the refrigerator and spread the meringue topping evenly across the top. TIP: The meringue will keep, covered, 2 days in the refrigerator. Source: Diana's Desserts Click here to view recipe and photo of Tres Leches Cake on Diana's Desserts Website. Churros ---------------------------------------------------------- Makes 12-14 servings Comments: This Spanish and Mexican specialty consists of a sweet-dough spiral that is deep-fried and eaten like a doughnut. Churros are usually coated with a mixture of cinnamon and confectioners' (or granulated) sugar. Ingredients: 2 tbsp. vegetable oil 1 tbsp. sugar 1 cup (4 1/2 ounces) all-purpose flour Vegetable oil to a depth of 1 inch for frying 2/3 cup sugar, to roll the churros in 1/2 teaspoon cinnamon, preferably freshly ground Mexican canela (optional) Pinch of salt Instructions: For the Dough: In a medium-small (2-quart) saucepan, combine the oil, the 1 tablespoon sugar and 1/2 teaspoon salt with 1 cup water. Set over high heat and bring to a boil, stirring occasionally. Remove from the heat and add the flour all at once, stirring vigorously until the mixture forms a thick, smooth-textured ball. Let cool in the pan. To Fry the Churros: Spread the 2/3 cup sugar over the bottom of a baking pan and mix in the optional cinnamon. Set aside. When you're ready to eat the churros, heat the oil in a large pan (my preference for ease and consistency of temperature is a heavy pan or cast-iron skillet that's about 9 inches across and 3 inches deep) over medium to medium-high to about 375 degrees F/190 degrees C (the oil will shimmer on the surface and give off that characteristic hot oil aroma). Scoop the dough into a churrera, a cookie press fitted with a 3/8-inch fluted opening or a heavy-duty (canvas-type) pastry bag fitted with a 3/8-inch star tip. Holding your pressing apparatus a few inches above the hot oil, press out a 5-inch length of dough (the end will dangle into the oil), then pull it free from the press with your fingertips. Cook this one churro, turning occasionally, until it is deep golden brown, about 2 to 3 minutes if the oil temperature is right. Remove it to drain on paper towels and let it cool a minute, then break it open to check for doneness-it should be just a little soft inside, but not too doughy. Too low an oil temperature, and the churros will take a long time to color, usually bursting apart before they're brown; too high a temperature, and they'll brown quickly but not cook enough. Adjust the temperature if necessary, then press out and fry the churros 4 or 5 at a time, draining each batch on paper towels. Roll the churros luxuriously in the sugar mixture (that you have put in bottom of baking pan) while they are still warm. They're ready to enjoy. Variation: Add 1/4 cup (1 ounce) finely ground pecans and 1/2 teaspoon very finely chopped orange zest (colored rind only) to the dough along with the flour. Source: Mexico One Plate At a Time by Rick Bayless Click here to view recipe and photo of Churros on Diana's Desserts Website. Horchata: A Mexican Cinnamon-Rice Drink ---------------------------------------------------------- Servings: Makes 2 1/2 quarts of Horchata Comments: Although Horchata (pronounced or-CHAT-ah) is not really a fruit drink, it's served in the same way, and on the same occasions as Aguas Frescas. The unusual blend of rice, sugar and cinnamon makes this a preferred drink of many Mexicans. You can often find Horchata in Mexican restaurants, made fresh daily. This recipe must be made in two parts, over a six to eight hour stretch. The first part of the recipe takes a maximum of five minutes to prepare, and must stand at room temperature for 6 to 8 hours or overnight. The second part takes about 20 minutes to prepare and an hour or so to chill. Ingredients: 2 cups long-grained white rice 2 cups water 2 quarts whole or low-fat milk 1 cup granulated sugar 2 teaspoon vanilla extract 1 teaspoon ground cinnamon Instructions: 1). Place the rice in a bowl with enough hot water to cover it completely. Seal bowl with plastic wrap and let stand, at room temperature, for six to eight hours, or overnight. 2). The next day, strain rice through a colander, discarding water. 3). Place one cup water and two cups milk in blender with one cup of rice. Blend until liquified. Pour into a pitcher. Repeat with other half of milk, water and rice. 4). Pour through a strainer to remove extra rice pulp. Mix in sugar, vanilla and cinnamon and stir until sugar is completely dissolved. Chill thoroughly before serving. Pour into tall, ice-filled glasses and serve. Makes 2 1/2 quarts. Source: Recipe provided by Ann Hazard and adapted from Mexgrocer.com Click here to view recipe and photo of Horchata on Diana's Desserts Website. Pastel de Chocolate Mexicano (Mexican Chocolate Pie) ---------------------------------------------------------- Comments: Pecans, Mexican Chocolate, butter, chocolate pudding, cream cheese. Who could ask for anything more in a pie. A super dessert for Cinco de Mayo! Makes 6 servings Ingredients: 2 cups graham cracker, crushed 1 cup pecans, finely chopped 1/2 cup butter or margarine melted 2 cups milk 1 package (3 5/8 oz. size) chocolate pudding and pie filling mix 1 circular tablet Mexican Chocolate* 1 (8 oz.) package cream cheese Optional Garnish: Whole or coarsely chopped pecans, for garnish Chocolate shavings, for garnish Instructions: In a bowl, combine crushed graham crackers and nuts. Set one cup of graham cracker crumb mixture aside. To the remaining mix, add melted butter and press on bottom and up sides of a 9-inch pie pan. Heat milk and Mexican chocolate over low heat. Add pudding and stir occasionally until thickened. Add softned cream cheese to pudding and stir until melted. Pour contents into pie pan and let cool. Refrigerate several hours before serving. If desired, garnish edges and top with reserved graham cracker crumb mixture. Optional: Decorate top with whole or chopped pecans or chocolate shavings. *Note: Mexican Chocolate can be purchased at Mexican or hispanic markets or grocery stores, or online at: http://www.mexgrocer.com Makes 6 servings. Source: Mexgrocer.com Click here to view recipe and photo of Pastel de Chocolate Mexicano on Diana's Desserts Website. Mother's Day Recipes ---------------------------------------------------------- Coconut Cake with Strawberries Makes 8 servings Comments: A lovely cake to serve on Mother's Day. Makes a beautiful presentation.......Diana's Desserts Ingredients: For The Cake: 3 oz. (75g) finely grated fresh coconut 6 oz. (175g) self-rising flour 1 rounded teaspoon baking powder 3 large eggs at room temperature 6 oz. (175g) very soft butter 6 oz. (175g) granulated or superfine sugar 1 teaspoon vanilla extract For The Coconut Frosting: 1 1/2 oz. (40g) finely grated fresh coconut 9 oz. (250g) mascarpone cheese 7 fluid oz. (200mL) fromage frais ( or low fat cream cheese), softened at room temperature 1 teaspoon vanilla extract 1 tsp. light brown sugar (or granulated sugar) For The Topping and Sides: 2 oz. (50g) coarsely grated fresh coconut For Garnish: Fresh Whole Strawberries Instructions: You will also need two 8 inch (20cm) round cake pans with a depth of 1 1/2 inches (4 cm), lightly greased and the bases lined with parchment paper, lightly greased also. Preheat oven to 325 degrees F (160 degrees C). Grating The Fresh Coconut: Before you start this cake, you'll first have to deal with the coconut. Not half as difficult as it might seem, as all you do is first push a skewer into the 3 holes in the top of the coconut and drain out the milk. Then place the coconut in a heavy plastic bag and sit it on a hard surface - a stone floor or an outside paving stone. Then give it a hefty whack with a hammer - it won't be that difficult to break. Now remove the pieces from the bag and, using a cloth to protect your hands, push the top of a knife between the nut and the shell. You should find that you can force the whole piece out in one go. Now discard the shell and take off the inner skin using a potato peeler. The coconut is now ready to use. The best way to grate coconut flesh is with the grating disc of a food processor, but a hand grater will do just as well. To Make The Cake: Sift the flour and baking powder into a large bowl, holding the sifter high to give them a good airing. Now just add all the other ingredients, except the grated coconut, to the bowl and go in with an electric hand whisk and combine everything until you have a smooth mixture, which will take about 1 minute. If you don't have an electric hand whisk, use a wooden spoon, using a little more effort. What you should now have is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems a little stiff, add a drop of water and mix again. Finally, stir in the 3 oz. (75g) finely grated coconut and divide the mixture between the pans. Now place them on the middle rack of the preheated 325 degree F (160 C) oven for 30-35 minutes. To test whether the cakes are cooked, lightly touch the center of each with a finger: if it leaves no impression and the sponges spring back, they are ready. Next, remove them from the oven, then wait about 5 minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, and when the cakes are absolutely cold, carefully divide each one horizontally into two halves using a very sharp serrated knife. Now make up the frosting by simply whisking all the ingredients together in a bowl to combine them. Next select the plate or stand you want to serve the cake on - you'll also need a palette knife - then simply place one cake layer on first, followed by a thin layer of frosting (about a fifth), followed by the next layer of cake and frosting, and so on. After that, use the rest of the frosting to coat the sides and top of the cake. Cover the sides and top of cake with the grated coconut. Place whole strawberries around the bottom edges of cake, and place one on top of cake. Makes 8 servings. Source: Recipe adapted from Delia Smith, Cookbook writer, British TV, Magazine and Newspaper Food Columnist. Click here to view recipe and photo of Coconut Cake Garnished with Strawberries on Diana's Desserts Website. Chocolate Creme Brulee's ---------------------------------------------------------- Makes 4 servings Comments: Creme Brulee Definition: [krehm broo-LAY] The literal translation of this rich dessert is "burnt cream." It describes a chilled, stirred custard that, just before serving, is sprinkled with brown or granulated sugar. The sugar topping is quickly caramelized under a broiler or with a salamander. The caramelized topping becomes brittle, creating a delicious flavor and textural contrast to the smooth, creamy custard beneath. Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst A "must have" dessert for chocolate lovers!! These luscious creme brulee's can be made in heart shaped ramekins for Valentines Day or for that very special dessert for Mother's Day. Ingredients: 2 cups heavy cream 3 oz. good quality bittersweet chocolate, chopped into small pieces 3 large egg yolks 6 tbsp. granulated sugar 1 tsp. vanilla extract Instructions: Position a rack in the center of an oven and preheat to 325 degrees F (160 C). Have a pot of boiling water ready. In a saucepan over medium heat, warm the cream until small bubbles form around the edges of the pan, 2 to 3 minutes. Remove from the heat and stir in the chocolate until melted and blended. Cool slightly. In a bowl, whisk together the egg yolks and 2 tbsp. of the sugar until the mixture is pale yellow and thick ribbons fall from the whisk, about 5 minutes. Slowly stir in the warm chocolate cream, then stir in the vanilla. Line a 3-inch deep baking pan with a kitchen towel and place four 6-oz. ramekins or dessert cups in the pan. Pour the chocolate mixture through a fine-mesh sieve set over a bowl. Divide the chocolate mixture among the ramekins. Add boiling water to fill the pan halfway up the sides of the ramekins and cover the pan loosely with aluminum foil. Bake until the custards are just set around the edges, 25 to 30 minutes. Transfer the ramekins to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours or up to 2 days. Just before serving, sprinkle 1 tbsp. sugar evenly over the surface of each custard. Using a kitchen torch, move the flame continuously in small circles over the surface until the sugar bubbles and just begins to turn golden, 20 to 30 seconds per custard. Serve immediately. Makes 4 servings. Source: Diana's Desserts Click here to view recipe and photo of Chocolate Creme Brulee on Diana's Desserts Website. Miniature Pavlovas with Plums and Creme Fraiche ---------------------------------------------------------- Servings: Makes 6 miniature Palovas Comments: PAVLOVA Definition: [pav-LOH-vuh] Hailing from Australia, this famous dessert is named after the Russian ballerina Anna Pavlova. It consists of a crisp meringue base topped with whipped cream and fruit such as strawberries, passion fruit and kiwi. A pavlova is usually served with fruit sauce or additional whipped cream. Source: Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst "If you love meringue, you'll love Pavlova. These miniature "light as a feather" sweet meringues topped with a cardamon scented plum sauce and a dollop of sweet creamy whipped creme fraiche, make a very special Mother's Day dessert"..........Diana's Desserts Ingredients: For The Plums: 1 1/2 pounds plums (fresh or canned), halved, pitted, sliced 1/4 inch thick 1/2 cup granulated sugar 1 tablespoon fresh lemon juice 1/2 teaspoon ground cardamom For The Meringues: 4 large egg whites 1/4 teaspoon cream of tartar 1 cup granulated sugar 2 teaspoons cornstarch 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract 1/4 teaspoon ground cardamom For The Topping: 1 1/2 cups chilled creme fraiche 2 tablespoons granulated sugar Instructions: For Plums: Combine all ingredients in large skillet; toss to coat. Cover and cook over medium-high heat until sugar dissolves, stirring occasionally, about 5 minutes. Uncover and cook until plums are tender but still hold shape, stirring occasionally, about 3 minutes longer; cool to room temperature. (Can be made 1 day ahead. Transfer to bowl. Cover and chill.) Note: If using canned plums, you will probably not need to cook them as long as fresh plums. Watch carefully when cooking them, making sure the canned plums still hold their shape, but are tender. For Meringues: Preheat oven to 350 degrees F (180 C). Line large baking sheet with parchment paper. Using electric mixer, beat egg whites in large bowl 1 minute. Add cream of tartar. Continue to beat until soft peaks form. Gradually add sugar, beating until whites are thick and resemble marshmallow creme, about 5 minutes. Beat in cornstarch, vinegar, vanilla, and cardamom. Drop meringue onto prepared sheet in 6 mounds, spaced 3 inches apart. Using back of spoon, make depression in center of each. Place meringues in oven. Immediately reduce temperature to 250 degrees F (120 C). Bake until meringues are dry outside (but centers remain soft) and pale straw color and lift easily from parchment, about 50 minutes. Cool on sheet on rack. (Can be made 8 hours ahead. Let stand at room temperature.) For Topping: Beat creme fraiche and sugar in medium bowl until peaks form. Refrigerate up to 2 hours. Place meringues on plates. Spoon plum mixture into center depression. Spoon topping and any plum juices over. Makes: 6 miniature pavlovas. *Note: Creme fraiche is sold at some supermarkets and gourmet food stores. Look for it in the dairy department, or if your market has a gourmet section. If unavailable at your supermarket, you can make your own creme fraiche by heating 1 1/2 cups whipping cream to lukewarm (85 degrees F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours. Refrigerate until ready to use. Source: Diana's Desserts Click here to view recipe and photo of Miniature Pavlovas with Plums and Creme Fraiche on Diana's Desserts Website. Elegant French Toast ---------------------------------------------------------- Makes 4 servings Comments: This cherry and cream cheese-stuffed French toast makes an elegant addition to any holiday brunch. Great for a late morning or early afternoon Mother's Day brunch. Mom will love it! Ingredients: 1 1-pound loaf unsliced egg bread, such as challah or other firm bread 1-1/4 cups canned or thawed, frozen pitted tart red cherries, drained 2 3-ounce packages cream cheese, softened (see variation below)* 1/4 cup whipping cream 2 tablespoons sifted powdered sugar (optional) 6 beaten eggs 1/4 teaspoon ground cinnamon 1 to 2 tablespoons butter Sifted powdered sugar Maple syrup For Garnish: (optional) Apples, sliced into thin wedges Mint sprigs Instructions: 1. Trim ends from the loaf of bread and cut the bread into six 1-1/2-inch-thick slices. To make a pocket in each slice, beginning at the top, cut lengthwise in half to within 1 inch of the bottom. Set aside. 2. In a small bowl, beat 3/4 cup of the cherries, cream cheese, whipping cream and the 2 tablespoons powdered sugar, if you like, with an electric mixer until well combined. 3. Spread about 1/4 cup of the mixture into the pocket of each slice of bread. Gently press pieces of bread together, distributing filling evenly inside pocket. Combine eggs and cinnamon in a shallow dish. Dip bread into egg mixture to coat all sides. 4. On a griddle or in a skillet, cook bread in hot butter over medium heat for 2 to 3 minutes on each side or until golden brown. Add more butter, if needed. 5. Remove from heat and cut French toast in half diagonally, forming two triangles. Place three triangles for each serving on warm plates. Sprinkle with additional powdered sugar and remaining cherries. Serve with maple syrup, and if desired, garnish with thinly sliced apple wedges and mint sprigs. * Variation: Mascarpone cheese (Italian Mascarpone cheese is a buttery rich double cream to triple cream cheese made from cow's milk) may be substituted for the cream cheese in this recipe. You can find mascarpone cheese at some large supermarkets, at Italian delicatessens, or at some gourmet food stores. It may also be purchased online at: pastacheese.com OR at: igourmet.com. Makes 4 servings. Click here to view recipe and photo of Elegant French Toast on Diana's Desserts Website: FOOD TIPS AND INFORMATION ---------------------------------------------------------- MILK AND MILK PRODUCTS Cow's milk is one of the most popular animal milks consumed by humans. People drink milk from animals such as camels, llamas, reindeer, sheep and water buffalo. Most milk is nutritious and has protein, calcium, phosphorus, vitamins A and D, lactose (milk sugar) and riboflavin. However, milk's sodium content is high. Most milk in the U.S. is pasteurized, which means it's been heated, then quick-cooled to kill disease-causing microorganisms (such as salmonella and hepatitis). This gives milk a longer shelf life. Most milk products are homogenized, meaning the milk fat is broken down and evenly distributed. As a result, the cream does not separate from the milk. In 1993, the Federal Drug Administration approved injecting cows with the genetically produced hormone protein bovine somatotropin (BST), a natural growth hormone found in all cows. The milk production of BST-injected cows increases by up to 25 percent. Scientists claim the milk is not altered and has no adverse effects. There is no mandatory labeling for milk from BST-enhanced cows, though products may be labeled "farmer certified to not come from BST-supplemented cows." Milk comes in many varieties. Raw Milk Raw milk is not pasteurized and may be more nutritious since vitamins and natural enzymes are not destroyed by heat. Dairies certified to sell raw milk have rigid hygiene standards and regularly inspect their herds, but the unpasteurized milk carries potential risk of disease. Almost all pasteurized and homogenized milks are fortified with vitamins A and D. Whole Milk Whole milk is straight from the cow and has 3 1/2 percent milk fat. Lowfat Milk Lowfat milk comes in two types: 2 percent, which is 98 percent fat-free; and 1 percent, which is 99 percent fat-free. A few lowfat milks contain only 1/2 percent fat. Nonfat or Skim Milk Nonfat or skim milk must contain less than 1/2 percent milk fat. Lowfat and nonfat milk are available "protein-fortified"--with milk solids added. This boosts protein to 10 grams per cup and adds richness. Federal law requires that lowfat and nonfat milk be fortified with 2,000 International Units (IU) of vitamin A per quart. Vitamin D fortification is optional, but 400 IU per quart is usually added. Buttermilk Buttermilk of times past was left after butter was churned. Today it's made by adding bacteria to nonfat or lowfat milk for thickened texture and tangy flavor. Dry or powdered buttermilk is also available. Lactobacillus Acidophilus Milk Healthful lactobacillus acidophilus bacteria is added to sweet acidophilus milk (whole, lowfat or nonfat). It tastes and looks like regular milk but many scientists believe the bacteria balances the digestive tract. Low-Sodium Milk Low-sodium milk in which potassium replaces 90 percent of the sodium, is for those on sodium-restricted diets. Lactose-Reduced Lowfat Milk Lactose-reduced lowfat milk is for the lactose intolerant. The lactose content in this milk is reduced to only 30 percent. Ultrapasteurized Milk Ultrapasteurized milk is heated to 300 degrees F, then vacuum-packed. For up to 6 months, it may be stored unrefrigerated until opened. Though the heat kills harmful micro-organisms, it also lends a "cooked" flavor. Chocolate Milk Chocolate milk is whole milk with sugar and chocolate. Chocolate Dairy Drink Chocolate dairy drink is skim milk with the same flavorings added. If either drink uses cocoa instead of chocolate, it's "chocolate-flavored drink." Heavy Cream or Heavy Whipping Cream Heavy Cream, also called Heavy Whipping Cream is whipping cream with a milk fat content of between 36 and 40 percent. It's usually only available in specialty or gourmet markets. Whipping cream will double in volume when whipped. Light Cream and Light Whipping Cream Light cream, also called coffee or table cream, can contain anywhere from 18 to 30 percent fat, but commonly contains 20 percent. Light whipping cream, the form most commonly available, contains 30 to 36 percent milk fat and sometimes stabilizers and emulsifiers. Half-and-Half Half-and-half is a mixture of equal parts milk and cream, and is 10 to 12 percent milk fat. Neither half-and-half nor light cream can be whipped. There are many dry milk and canned milk products such as: Evaporated Milk This canned, unsweetened milk is fresh, homogenized milk from which 60 percent of the water has been removed. Vitamin D is added for extra nutritional value. It comes in whole, lowfat and skim forms; the whole-milk version must contain at least 7.9 percent milk fat, the lowfat has about half that and the skim version 1/2 percent or less. As it comes from the can, evaporated milk is used to enrich custards or add a creamy texture to many dishes. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes. Evaporated milk is less expensive than fresh milk and is therefore popular for many cooked dishes. It has a slightly caramelized, "canned" flavor that is not appreciated by all who taste it. Canned milk can be stored at room temperature until opened, after which it must be tightly covered and refrigerated for no more than a week. When slightly frozen, evaporated milk can be whipped and used as an inexpensive substitute for whipped cream. Sweetened Condensed Milk A mixture of whole milk and sugar, 40 to 45 percent of which is sugar. This mixture is heated until about 60 percent of the water evaporates. The resulting condensed mixture is extremely sticky and sweet. Unsweetened condensed milk is referred to as evaporated milk. Store unopened sweetened condensed milk at room temperature for up to 6 months. Once opened, transfer the unused milk to an airtight container, refrigerate and use within 5 days. Sweetened condensed milk is used in baked goods and desserts such as candies, puddings, pies, etc. Buying Milk Always check the carton date to make sure it's fresh. Pull dates (see open dating) are intentionally conservative, and milk in a high-turnover market will keep a week after purchase. Storing Milk Refrigerate immediately. Milk readily absorbs flavors so close cartons tightly. Milk's shelf life shortens when left at room temperature for 30 minutes or more. Source: The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst UNTIL NEXT MONTH ---------------------------------------------------------- I hope you have enjoyed the recipes for Cinco de Mayo and Mother's Day, and if you made any of these goodies, please let me know how they turned out. Also, please let me know if there are any dessert, bread, roll, etc. recipes that would be of particular interest to you. Just send me an email and let me know. My email address is at the end of this newsletter. I will try very hard to find and post any of your recipe requests on my website, Diana's Desserts. The June edition of Diana's Desserts Newsletter will focus on recipes for Father's Day (June 15th this year), and also dessert recipes for graduations. Many high-school, college and other graduations are celebrated during the month of June, especially here in the United States. Summer officially begins on Saturday June 21st this year. I will be including in June's Newsletter, recipes, baking and cooking tips and information (for the warmer weather), and will also be giving you some ideas on desserts to serve with your picnics and barbeques. Have a great month. I wish you a wonderful and festive Cinco de Mayo and a very Happy Mother's Day. Also, have a restful and safe Memorial Day weekend. Sincerely, Diana Diana's Desserts
A Website Dedicated to Home Bakers Web site: http://www.dianasdesserts.com E-mail: diana@dianasdesserts.com |