Pastel de Tres Leches con Coco

Last night I had dinner with some friends and I made dessert.  I had read this recipe before in the Gourmet Cookbook, and had always wanted to give it a try.  It turned out to be a little time consuming because there seems to be a lot of steps.  I,of course, made some changes and substitutions, but I think it turned out delicious.  It's not really a cake I would recommend if you are all about the presentation.  It works better to serve it in the pan you soaked the cake in. 

Pastel de Tres Leches con Coco
(Three-Milk Cake with Coconut and Fresh Fruit)

from Gourmet

For the cake

1 stick unsalted butter, cut into pieces
1/2 teaspoon vanilla extract
1/4 cup all purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
5 large eggs
1/2 cup sugar

For the milk syrup

2 (14oz.) cans sweetened condensed milk
1/2 cup heavy cream
1/2 cup whole milk
1/4 cup canned unsweetened coconut milk (stirred well)
1/3 cup light rum

Put the rack in the middle of the oven and preheat oven to 350 degrees.  Butter a 9inch round cake pan and line bottom with a round of parchment paper.  Butter the paper and sides and dust with flour.  Cook butter in a small saucepan over moderate heat, swirling pan occasionally, until golden brown (5-7 minutes).  Transfer to a heatproof bowl and let cool, stir in vanilla.
Sift together flour, cornstarch and salt into another bowl, then sift again.
Combine eggs and sugar in a mixer bowl or other large metal bowl set over a saucepan of simmering water (do not let bowl touch water) and heat, whisking constantly until lukewarm.  Remove bowl and beat eggs with an electric mixer at high speed until thick, pale and tripled in volume, about 10 minutes or about 6 minutes in a stand mixer.  Sift half the flour mixture over eggs and fold gently but thoroughly, then fold in remaining flour.  Transfer 1/3 cup batter to a small bowl and fold butter into it until incorporated, then gently fold butter mixture into remaining batter.  Spread batter evenly in prepared pan.  Bake until cake is springy to the touch and top is golden about 15-17 minutes.

Meanwhile make the milk syrup:  Whisk together all the ingredients in a large glass measuring cup or bowl with a spout until combined.  Transfer 1/3 cup syrup to a small bowl and reserve, refrigerated for garnish.

Cool cake in pan on a rack for 5 minutes, then prick all over with a skewer or wooden pick.  Run a knife around edges of pan, then invert a second 9inch round cake pan over cake and flip cake into it.  Remove the parchment paper and prick cake all over with skewer again.  Pour milk syrup over cake and gently press with a spatula to help saturate it.  Refrigerate, covered with plastic wrap, until most of syrup has been absorbed, at least 4 hours.  Top with unsweetened whipped cream, fresh fruit and toasted coconut.  When serving drizzle reserved milk syrup on plate as a garnish.

Beef....It's what's for dinner

I rarely get a hankerin' for beef, but when I do, I like it to be over the top (with the exception of a good old hamburger).  Last weekend, I made my version of a recipe for New York Strip stuffed with Brie and Spinach.  I have served it with garlic mashed potatoes, but while I was at Whole Foods I ran across some fingerling potatoes.  I tossed the potatoes with some salt, pepper, olive oil and fresh rosemary then roasted them for about 40 minutes at 400 degrees.  Dan wanted me to mention that he gave the steak "rave reviews". 

New York Strip with Spinach & Brie

4 thick cut New York strip steaks
1/4 cup olive oil + 2 Tablespoons
Kosher Salt
Freshly ground black pepper
3 cups fresh spinach
1/4 cup sun dried tomatoes, diced
4 garlic cloves, minced
1/2 pound wheel Brie
2 Tablespoons fresh rosemary, minced

Marinate the steaks in the olive oil, salt and pepper at least 4 hours or overnight.  Remove the steaks from the refrigerator when you begin the filling so they can warm to room temperature.  In a large saute pan,
heat 2 Tablespoons olive oil and add the 4 minced garlic cloves.  Add the spinach and cook until just begining to wilt.  Add the tomatoes.  Break up the brie  and continue to cook until brie is melted (it isn't necessary for the brie to melt completely.)  Add the rosemary and remove from heat to cool slightly. 

Cut a slit in the side of each steak to form a pocket.  Divide the filling between the steaks.  Grill on an outdoor grill or in a grill pan on the stove to desired doneness.  Meanwhile, make the sauce.

Balsamic Cream Sauce

1 stick butter
1/2 cup cream
1/4 cup balsamic vinegar
2 garlic cloves, minced
1 sprig fresh rosemary

In a saucepan, melt the butter and add the garlic.  Add the cream, vinegar and the rosemary.  Cook over low heat until sauce is reduced about 1/3.   Taste and season with salt and pepper if needed.   Remove the rosemary and serve over steak and potatoes if desired.

Granola

I admit it, I'm food obsessed.  This weekend has been a whirlwind of food and drinks.  Thursday night when I got home from Arizona, Dan made Corned Beef and Cabbage (and macaroni and cheese...long story, but it made me happy).   Friday night was dinner at The 9th Door.  Tapas.  Dates filled with creamy coat cheese, wrapped in Serrano ham, filet with gorgonzola sauce, calamari, flan and of course mojitos.  Friday I made the Pot de Creme and the cookies along with a big batch of Granola.  Last night for dinner I made fingerling potatoes and New York Strip stuffed with spinach, sundried tomatoes, garlic and brie cheese.  Finished it off with a balsamic cream sauce.  Today is cold and windy so I'm sure there is something I need to make...meanwhile here's the granola....

Granola

4 cups oats (not quick cooking)
1 2/3 cups sliced almonds
1 1/2 cups dried cranberries
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon Chinese Five Spice powder
dash of cayenne pepper
1/4 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla

In a large bowl, mix everything except the honey, oil and vanilla.  In a small saucepan, heat the honey and oil.  Stir in the vanilla, then pour over oat mixture.  Spread granola on a baking sheet.  Bake at 300 degrees for 40 minutes, stirring every 10 minutes during baking.  Let cool and store in a air tight container.

Citrus Poppy Seed Cookies

As a follow up to yesterdays post, here is the recipe for the cookies.  I was able to roll out some of the dough and cut it into the butterfly shapes for a garnish on the Pot de Creme.  For the remainder of the dough, I dropped them on a cookie sheet and baked them like a sugar cookie.

Citrus Poppy Seed Cookies

1 1/4 cups vegetable shortening
1 cup sugar + more for sprinkling
1 egg
1 teaspoon vanilla
2 Tablespoons Triple Sec (or any orange liquer)
Zest of 1 lemon
2 Tablespoons poppy seeds
3 cups flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons water

Preheat oven to 350 degrees.
In the bowl of an electric mixer, cream the shortening and sugar until light and fluffy.  Add the egg, vanilla, triple sec, zest and poppy seeds and mix to combine.  In another bowl sift together all dry ingredients.  Gradually add the flour mixture to the mixer bowl.  Add the water.  Refrigerate dough for 30 minutes.
When ready to bake, spoon onto parchment lined baking sheets.  Flaten slightly with the palm of your hand or the bottom of a glass.  Sprinkle with sugar.  Using a pastry brush, brush the tops with water, then sprinkle again with sugar.  Bake for 12-15 minutes.  Cookies should not brown.

New York, Revisited

So, the holidays are over and I've had another crazed week of travel. Yesterday I experienced snow, pouring rain and roaring winds in of all places....Arizona. I managed to get on the last flight out of Phoenix yesterday morning before all the flights out were cancelled. As my way to unwind I spent most of today cooking (only to go out to dinner tonight!!!)... When Dan and I were in New York last month, one of the highlights (for me anyway) was dinner at Balthazar. It was one of those meals were you stuff yourself and still force yourself to order dessert. I indulged in a Chocolate Pot de Creme with toasted coconut and I think hazelnuts (it seems years ago...) Today I tried my hand at a Chocolate Pot de Creme with my addition of coffee. I think coffee and chocolate go hand in hand because even a little bit of coffee really helps to intensify the flavors of the chocolate. I garnished with a citrus poppy seed cookie I made today too. I'll show you that recipe tomorrow.

Chocolate Pot de Creme

1 1/4 cups half and half

2 oz. bittersweet chocolate

1 oz. unsweetened chocolate

1/4 cup sugar

3 large egg yolks

1/2 teaspoon vanilla

1 tablespoon unsweetened cocoa

1 teaspoon instant coffee granules

pinch of salt

Preheat the oven to 300 degrees. Heat the half and half in a small saucepan until it just begins to simmer. Add the coffee and stir until dissolved. Remove from heat and add chocolate and sugar and let cool slightly (about 5 minutes). After allowing the mixture to set, stir to make chocolate mixture smooth.

In a medium bowl, stir together egg yolks, cocoa, salt and vanilla. Gradually begin adding the hot chocolate mixture to the egg mixture, stirring constantly so the eggs don't cook. After thoroughly combining, strain the mixture through a fine sieve into a measuring cup. Divide the strained mixture between 4 -4oz. ramekins. Place the ramekins in a baking dish and fill the baking dish with hot water until it reaches 1/2 way up the side of the ramekins (water bath). Bake for about 30 minutes until the center is just set. Remove from oven and carefully remove ramekins from hot water and allow to cool. When cool, wrap in plastic wrap and refrigerate until ready to serve.