One lobster? 8 people! Handmade Lobster Ravoli

Handmade presents are scary because they reveal that you have too much free time. – Douglas Coupland

This is the last weekend of the holiday season for 2014/2015. Once again we soon will move back into “normal” life and the start of a brand new year. May yours be filled with dreams fulfilled. Mine will be filled with more blog posts. Or at least I will try – very hard.

Since this is the last hurrah of the holidays, some of us are still in entertaining mode. You might even still have a scheduled weekend get-together. That’s a plus, but the down side is that the entertainment budget has probably been stretched paper thin.

What if I told you that you could turn an average-sized lobster (currently about $7 in Nova Scotia) into a gourmet feast for a table full of friends? You would rightly be skeptical.

I am here to turn you into a believer.

This recipe makes 48 “not small” ravioli. If you count six for an appetizer or eight for a meal, that feeds quite a few. Also, all of this can be made ahead – days ahead.

I just checked the online menu for The Bicycle Thief, an upscale restaurant in Halifax. They are offering “Lobster Ravioloni” (small ravioli??) for $25 per plate. I’m assuming that is a maximum of six, but knowing the penchant for small plates I wouldn’t be surprised if it was four.

So as you can see, you would be treating your eight guests to a plate that would cost you $400 if you were dining out. That’s impressive.

This is one of the best pasta dough recipes I have ever made. It's pliable to roll and perfectly springy when cooked. Very nice. A keeper.

To gild the lily, I’m also posting a recipe for a rosé vodka sauce. Note the recipe makes 500 ml of sauce, so you may want to adjust it up or down. It's enough for 32 ravioli, but you may just want to make more. It's that delicious.

Since I wasn’t entertaining, I opted to freeze my ravioli in bags of 16. One down, two to go!

So without further ado...

Lobster Ravioli with Vodka Sauce
Time: 1.5 hours  |  Yield 48 (2” x 3”)

Freeze the ravioli, if not using right away.

special equipment: pasta machine
pasta dough:
1 cup unbleached white flour
1 cup semolina flour
1/4 tsp salt
3 lg eggs
1 tbsp olive oil
filling:
2 garlic cloves
2 tbsp yellow onion
1.25 lb cooked lobster meat, cleaned
250 g ricotta
1 tbsp brandy
1 tbsp dried tarragon
1/2 tsp salt
1/2 tsp cracked black pepper

Frozen, and then bagged for later use.

Make the dough first. Place the two flours and salt in a bowl and whisk with a fork. Make a well in the centre and crack the eggs into it. Then add the olive oil. 

Using a fork, whisk the eggs and oil together, slowly incorporating the flour as you go. Continue until almost all of the flour is incorporated. The start to knead in the bowl until all the flour is combined. Transfer to the counter and knead for five minutes until the dough is smooth and elastic.

Wrap tightly in plastic wrap and let rest on the counter for at least 1/2 hour. This resting allows the gluten strands to align and makes the dough even more elastic.

To make the filling, roughly chop the garlic and onion and place it in a food processor. Pulse until fairly fine. Dice the lobster. Add the lobster, brandy, tarragon, salt and pepper and pulse until the lobster is minced. 

Add the ricotta and pulse until just incorporated. taste for seasonings and adjust. It needs to be well flavoured, since only a small amount is in each ravioli. To divide the filling evenly you can mark the top in quarters, so you know how much to use per sheet of dough.

To make the ravioli:
Cut the dough into four equal pieces. Starting on the widest setting, roll one piece out into a long sheet, ending on setting 6. Usual settings on a pasta roller go from 1 through 7 – 7 being very thin. You will end up with a sheet of pasta about 30” long by about 4.5” wide.

Dust a working surface with a little flour. Place the sheet down and begin to add filling. Using a teaspoon measure, drop 12 heaping spoonfuls onto one edge of the sheet, evenly spaced apart.

Using a small brush or your finger, wet the dough well around each pile of filling. Fold the dough up over itself. Seal each ravioli by pressing well using your palms and fingers. If you don’t do this step well they ravioli will come apart while boiling.

Trim off the far edges of the ravioli sheet and then cut between. Place on a lightly floured surface if not freezing. If freezing, place on cookie sheets lined with plastic wrap. Do not overlap.

Repeat with the other 3 pieces of dough.

To cook, bring lots of salted water to a boil. If cooking fresh, boil for 3-4 minutes after the water comes back to a boil. If using frozen, cook for 6-7 minutes.

Sorry for the out-of-focus photo.

Rosé Vodka Sauce
Time: 20-30 min  |  Yield 500ml
2 cups whipping cream
2 garlic cloves, finely minced
1-1/2 tsp dried tarragon
2 tbsp finely minced onion
1 cup plain tomato sauce
1/4 cup vodka
salt and pepper, to taste

Combine the cream, garlic, tarragon and onion in a saucepan. Bring to a gentle boil and let reduce to half, stirring often so the cream doesn't stick to the bottom and burn. 

Then add the tomato sauce, vodka, salt and pepper. Bring back to a gentle boil and let cook for another 2-3 minutes.

This sauce can be made ahead, sealed well and refrigerated for at least 3-4 days.

.............................................................

If you like this post, feel free to share it. All I ask for is credit and a link back to this page.

Homemade Coconut Cream

One should not confuse the craving for life with endorsement of it. – Elias Canetti

To gild this particular lily, top with a dollop of whipped cream
and some toasted shredded coconut.

Cravings. Sweet delicious cravings... Sometimes they’re just too strong to ignore.

That was the case the other day with coconut cream pie. I was out for lunch in the country with my spouse, mother-in-law and aunt-in-law. (Is that even a word?). Regardless, a great crew to be with.

We ate a bit too much (for noon) and couldn’t rationalize buying one item on the menu we all commented on: homemade coconut cream pie. It sounded too good to resist. But to avoid rolling in pain at being too full, resist we did.

But all that really accomplished was to shift the craving to dinnertime. Luckily the two of us were heading back to the city. It would be easy to find a bakery selling coconut cream pie, right? Not so fast...

This is the eggs, sugar, flour and cornstarch.

Interestingly, independent bakeries in the city are few and far between. Those that exist all seem to close on Saturday by 1 or 2pm. Certainly not a timeframe that answers the call for any non-planners, wishing to have something sweet on the table for a weekend feast.

Isn't that supposed to be "the thing" about city life? Everything is available to you at the drop of a hat?

We had to settle for a frozen pie from a large grocery chain. It looked better than the sad looking affair they sold as fresh in the bakery section. But even the (slightly) more attractive pie didn’t itch the spot we wanted scratched.

So the other night I decided to get to the heart of the matter and look up how to make coconut cream myself. It isn’t very difficult, and is quite quick to make.

This recipe is dual purpose. You essentially make a coconut pastry cream that is then either thinned a bit with cream for use in a pie, or folded together with whipped cream for a very, very satisfying pudding.

I was completely blown away with how easy – and fast – this was to make. I'll be doing it again.

Ready for the stovetop. Do not leave this alone. That's
the only thing you need to know.

Coconut Cream

Time: 10-12 min  |  Cool: 1 hour  |  Serves 4 to 6, or filling for one 9” pie

19 oz can unsweetened coconut milk

1/2 cup shredded coconut, toasted

2 eggs

1/3 cup sugar

2 tbsp flour

1 tbsp cornstarch

1 tbsp butter

1/4 tsp salt

1/2 tsp vanilla extract

Options

for pie: 3 tbsp heavy cream (32%)

for pudding: 1 cup heavy cream, whipped stiff

for both: additional whipped cream and toasted coconut for on top

Toast the coconut in a 350°F oven, or in a dry frying pan, until slightly browned. Set aside.

Place the eggs in a medium-sized sauce pan and beat with a hand-held mixer until very frothy. Then add the sugar and beat until thickened and light in colour.

Add the flour, cornstarch and salt and beat in to the eggs. Then add the coconut milk, butter, vanilla, salt and toasted coconut.

Place the pot on the stove over medium high heat. Using a whisk, stir constantly until the mixture comes to a boil, taking care that it doesn't "catch" on the bottom of the pan. Once the mixture is boiling, continue to cook for a further minute, whisking vigorously. 

Remove from the heat. Let the mixture cool on the counter for 15 minutes.

Pie: If using the cream for pie, whisk in 3 tablespoons of un-whipped heavy cream and pour into a pre-baked pie shell. Cover the surface with plastic wrap, pressing it down onto the surface of the cream to avoid a skin from forming. Chill for 1 hour in the refrigerator. Once cool and set, whip more cream for on top,. Sprinkle with additional toasted coconut and serve.

Pudding: Whip 1 cup of heavy cream and fold together with the coconut cream. Pour into individual ramekins. Cover with plastic wrap to avoid a skin. Chill for 1 hour (or serve at room temperature). Top with a dollop of whipped cream and more toasted coconut.

.......................................

If you like this post retweet it using the link at top right, or share using any of the links below. Feel free to comment. I'll always try to respond. If you like this post, feel free to share it. All I ask is that you credit me and share a link back to the original.

Chicken in Garlic Basil Cream

A career is wonderful, but you can't curl up with it on a cold night. – Marilyn Monroe

So winter isn’t really done with us yet. It’s not as cold out as it could be, but it’s still cold. This morning found us sitting at -13°F. Brrrrr......

This month is shaping up to be a hectic one for me. So I’ll have to keep Marilyn’s words constantly in the forefront of my mind. All work and no fun makes our loved ones feel neglected. Not a good thing.

When there is a little down time to cook, and the weather outside is still frightful, there’s really not much that can compare to a garlic cream sauce. Couple that with basil and tender chicken, and all you’re really missing is a bottle of wine.

Oh, and someone to enjoy with with.

See, I almost forgot already. Not really... :-)

Chicken in Garlic Basil Cream

Time: about 20 minutes

6-8 chicken thighs, bone in and skin on

salt and pepper, to taste

4-6 garlic cloves, chopped

1/2 cup chopped fresh basil

1 cup 32% whipping cream

penne, for 3 or 4

If serving 3 people, cook 6 thighs; if serving 4, cook 8. Cook enough penne, cutting the suggested time down by 1 minute, for either 3 or 4 people. Keep it warm in water while you cook the chicken.

Place the chicken skin side up in a dry, hot pan with a lid. Season with salt and pepper. Let cook until the chicken releases from the surface. Fat will render out as it cooks.

Turn the chicken and repeat the process, skin side down. Once the chicken releases easily, remove to a plate.

Discard all the chicken fat in the pan except for about 1 tablespoon. Add the chopped garlic and sauté until fragrant. Then add the cream and return the chicken. Sprinkle with half of the chopped basil, cover and cook on medium for about 5 minutes.

Then add the penne, and let cook until the sauce reduces enough to start to coat the pasta and chicken.

Serve with more fresh basil, salt and pepper as desired, sprinkled on top.

.............................................................

If you like this post retweet it using the link at top right, or share using any of the links below. Feel free to comment. I'll always try to respond. If you like this post, feel free to share it. All I ask is that you credit me and share a link back to the original.

Homestyle Bacon Corn Chowder

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. – Doug Larson

Chowdah!!!

My last post was for a bread to sop up chowder or soup broth. I would be entirely remiss if I didn’t supply you with a recipe to use it. So here it is. And it’s one of my best.

Childhood memories will flood your mind when you lean over the pot and inhale…deeply. And believe me, you will do that. This recipe is “the melting pot of homey memories.”

Corn was just about at its peak in Nova Scotia when I made this in September. This recipe uses three ears. Fresh corn in chowder is always the way to go, not creamed corn. Creamed corn is gross. 

Pretty simple ingredients. Serves 4 as a main course,
or 8 as a starter.

Does anyone actually seek out cans of creamed corn to eat? Would you admit to it? I find it too “gloopy.”

Now, whole canned kernels are an entirely different matter. They’re almost as good as fresh. And they’re relatively inexpensive, too. So since it’s January, head to the canned veggie aisle of the grocery.

Add bacon (3/4 of a pound!) and some onion and you’re half way there. Is there any way this couldn’t be good?

The real way to thicken a chowder—or chowdah if you’re from New England like some of my relatives—is with potato. The potato is cooked until it starts to disintegrate a little into the water. The starch and potato thickens the liquid and gives it that mouthful body we all love so much.

My chowders are finished off with evaporated milk. For some reason it seems to work better, and taste better, than regular milk or cream. It adds a richness that just isn’t there without it.

This recipe is easy, easy, easy. On a scale of 1 to 10 (with 10 being high) it’s got to be 2. If you can peel, dice and slice you can make an excellent, comforting chowder. It's perfect for those rainy, miserable days when you need a warm hug from the kitchen.

Knowing how to make corn chowder is a kitchen necessity. It’s one of those basics you assume everyone knows how to make. But that’s not necessarily the case.

So now it’s memorialized, or more accurately, in a place where we can all find it for next time!

Homestyle Bacon Corn Chowder

Prep: 10 min  |  Cook: 20 min  |  Serves 4-8

300 g bacon

1 medium onion

3 medium potatoes

water

3 large ears corn

2 cans (370 ml) evaporated milk

2 tbsp butter

1 tsp cracked black pepper

salt, to taste

Slice the bacon into 1/2 wide pieces. Fry in a stock pot until slightly brown and the fat has rendered out. Remove the bacon to a dish, leaving behind about 1 tbsp of the fat.

Chop the onion and sauté in the bacon fat until slightly browned.

Peel and dice the potatoes into 1/2" cubes and add to the pot. Then add water to about 1" above the level of the potatoes. Season with salt and pepper and cook for 10-12 minutes, or until the potatoes are pierced easily with a fork.

Remove the kernels from the corn by slicing down the sides of the cobs with a sharp knife. This is best done in a cookie sheet to catch the Kernels. Add them to the pot. Then add the bacon back in.

Add both cans of evaporated milk and the pepper and bring the chowder to a simmer. Let the corn simmer for about 4-5 minutes. Stir in the butter. Taste for salt and pepper and adjust.

Serve with white bread or rolls to dip in the chowder liquid as you eat.

.......................................

Feel free to comment. I'll always try to respond. If you like this post, feel free to share it. All I ask is that you credit me and share a link back to the original.

Roasted Garlic Cream Chicken

I'm not afraid of storms, for I'm learning how to sail my ship. – Louisa May Alcott

The cure for winter blahs? Maybe...

This recipe is the love child of the famous “40 cloves of garlic chicken.” That’s a recipe where you either stuff 40 cloves inside, or around, a chicken and then roast it. Tasty stuff.

If you like roasted garlic, you’ll love this recipe. It’s not quite the same but pretty close. They’re more “braised” than roasted, but make one heck of a delicious sauce.

With the crappy weather we’re having today, tons of garlic may just be what the doctor ordered. There’s something homey about a deep, rich, garlicky sauce that just cannot be beat. It’s heart-warming and spirits-lifting. Heavy garlic recipes are really meant for snowy days.

Don’t be afraid of the amount of garlic. Yes, it’s a lot, but it transforms as it cooks and makes the most amazing end result. Is there such a thing as too much garlic?

Garlic has to be one of my favourite, of not my most favourite, ingredient. We actually stuck some in the ground a year ago in the fall. Each individual clove will make a full head. They need to over-winter to grow best. But sadly the slugs, or something, found them. Disappointing.

As far as recipes go, this really can’t be easier. The only thing it does take is a little time, but most of that is baking. So it’s not like you’re watching a pot.

Although perfect for a family dinner I would hazard a guess this is “fancy” enough for company, too. That sauce is really something to die for.

Brandy, cream and garlic. Can’t argue with that!

Note: for a side dish I made snow peas and sweet onion. It was a great quick side dish. Slice a sweet onion and toss with frozen snow peas in a bowl. Microwave for 4 minutes, drain and toss with butter, salt and pepper. Mmmm...

Roasted Garlic Cream Chicken

Prep: 10 min  |  Cook: 1.75 h  |  Serves 4

7-8 chicken things, bone in skin on

2 heads garlic, cloves peeled

1/2 cup brandy

1 tsp oregano

salt, to taste

cracked black pepper, to taste

1 cup whipping cream

Peel all the cloves from two whole heads of garlic. Set aside. Preheat the oven to 350°F.

Heat an oven-proof skillet to medium high and fry the chicken until browned. Season it with salt and pepper as it cooks. Start bone side down. Fat will render out. Turn the chicken and brown the skin side.

Once the chicken is browned, pour off all the fat except for 2 tablespoons.

Nestle the garlic around the chicken, pour in the brandy and sprinkle the chicken with the oregano. Wrap the pan tightly with foil (or use a cover if it’s oven-proof).

Place the pan in the oven and bake for 1.5 hours. Then remove the pan and set the chicken aside, keeping it warm while you make the sauce.

Place the pan juices, garlic and cream in a blender or food processor. Pulse until the garlic is puréed. Take care to not “whip” the cream too much, but it will thicken. Don’t worry.

Pour the sauce back into the pan. Bring the sauce to a simmer and let cook until reduced slightly and is a little thickened. Taste for salt and pepper and adjust.

Spoon some sauce onto individual plates, top with two thighs per person and then drizzle with some more of the sauce. Serve.

…………………………………..

Feel free to comment. I'll always try to respond. If you like this post, feel free to share it. All I ask is that you credit me and share a link back to the original.

Gifting Homemade Irish Cream

It's delightful, it's delicious, it's de-lovely. – Cole Porter 

This was NOT gifted, unless you count gifting to me...

For the 10th post of Christmas we have to thank Eagle Brand sweetened condensed milk. This is an oldie (sort of) and a very, very goodie. Perhaps a little too good.

Many moons ago (about 20 years or more), Eagle had a wee liqueurs recipe fold-out book stuck on top of their can lids. I believe it was for the Christmas season, included to move more product because all used the milk.

My little fold-out is stained, torn and tucked inside one of my cookbooks that are still packed away. Thank goodness I still have it, because I haven’t seen it on their cans for many years. That’s a real shame.

All of the recipes sounded fantastic. I think there was four or five in total. I do remember one more. It was for a chocolate mint liqueur. I couldn’t find it with a Google search so you’ll have to believe me. It was there.

I did take a look for it. Interestingly, I found a recipe for a Scotch Mist liqueur instead that uses Eagle Brand, coffee, honey and scotch. One more to try!

Regardless of the consumer-based inspiration behind the booklet, it was a really good thing to do. This is by far the best homemade Irish Cream I have ever had. It never—I say never—lasts as long as you would hope.

Note, it’s “Irish” Cream. That means buying Irish whisky. Regular whisky will not yield the same result. Nor will scotch.

I first was introduced to this during a visit with a friend in Moncton while I was attending NSCAD. Her father had made it  because they were having us for company. I try to listen to his advice, but it is hard: “It’s better the next day.” It is better the next day, marginally.

I never fiddle with this recipe, but I’m torn between the optional ingredients. I usually use vanilla, but this year I used the coconut. Each yields a slightly different result. Of course you can choose to use neither.

If you know someone who loves creamy liqueurs, or Irish cream in particular, you should gift this. It’s unbelievably easy to make, and will last refrigerated for one month. I can guarantee this will not be put to that particular test.

A 750 ml bottle of Irish whisky will yield 3 batches if using 1 cup, or 2 batches using 1.5 cups. Go for the stronger!

Keep it refrigerated until gifting, and then make sure it’s refrigerated once it reaches its final destination.

Great stuff. Amazing taste. I have some in the ‘fridge...

Homemade Irish Cream

Prep: 10 min  |  Yield 5 cups (1.18L)

1 can sweetened condensed milk

1 to 1-1/2 cups Irish Whiskey (depending on how strong you want it)

1 cup 10% cream (cereal cream / table cream)

3 eggs

1 tbsp chocolate syrup (like you get for sundaes)

1/4 tsp coconut OR vanilla extract, optional

 Mix all ingredients together in a blender until smooth. Strain if desired. I do not.

Bottle and let sit for one day before use (yeah, right…). 

Keep refrigerated and shake before pouring. Homemade Irish Cream can be refrigerated for up to one month.

........................................

Feel free to comment. They’re always appreciated. I’ll answer quickly and as best I can. Feel free to share this post. All I ask is if you repost, please give me credit and a link back to the original on this site.

Gourmet Gifting, “Faux” Foie Gras

Many a man thinks he is buying pleasure, when he is really selling himself to it. – Benjamin Franklin

Should have bought 6 jars...

December has finally arrived, and with it the hurly burly of the Christmas season. We made the mistake of trying to go to the mall on Friday – Black Friday. We got a taste of what is to come. It wasn’t pretty.

Mmmmm… 1 cup of butter.

From now on it won’t be fit to go to any of the malls or consumer business parks, unless you want to spend the day in traffic and then in checkout line-ups. And what is the result? Buying “tat” that people don’t want or need. That’s why making edible gifts make so much sense.

This month I’ll be posting ideas on presents from the heart, instead of from the wallet. I post every second day, so from now until Christmas there will be 12. My own 12 Days of Christmas.

First up, faux foie gras. Foie gras (French for "fat liver") is the liver of a duck or goose that has been purposefully fattened. For many people this is a non-starter because there is concern that it harms the birds. 

Whipped into a mousse.

On an episode of Diary of a Foodie, a TV show by the now defunct Gourmet magazine, we were taken to a French foie gras farm where the geese seemed to be treated quite well, and were free-range. They were force-fed, but didn’t seem to be harmed in any way or caused much, if anything, in the way of distress.

There are good farmers and bad farmers everywhere. I would imagine, like everything else, the truth about force feeding lies somewhere between. The extremes of either end of an ethical question should equally be mistrusted.

So what if you could avoid the issue all together? No one cares about chickens, right? That's what this recipe uses – chicken livers. The result is a pâté that is very, very reminiscent of foie gras without any of the guilt. It is smooth, creamy, rich and delicious.

I based mine on the main recipe from the Diary of a Foodie episode I spoke of above, but made some alterations.

To pretty up as a gift I purchased four cage-top jars at a “dollar store” at about $1.50 each. I think they were about 1/2 cup in size. The cage-tops make them look very special.

In hindsight I should have purchased more jars, or bigger ones, because by the time they’re empty you will be looking for more. I filled four, plus two custard ramekins.

This was a real hit last year when I made it. All it needed was a crusty baguette. That would be another great post for this month. It also would go quite nicely with my previous post on how to make brioche using your mixer.

These pots-de-delight are sealed with gélee, but you may want to hold off making them until a week before Christmas. Better safe than sorry!

The mousse is baked using a water bath.

“Faux” Foie Gras

Adapted from Diary of a Foodie, Season 1: Contraband Cuisine

Prep: 45 min  |  Total time: 3 hours (includes cooling)

Special: 6 x 125 ml cage-top jars

For the mousse

1 cup finely chopped onion

1 cup butter

1 garlic clove, minced

1 tbsp truffle oil (optional)

1/2 cup heavy cream

1 lb chicken livers, trimmed of visible fat*

1 tsp sea salt

1 tsp cracked black pepper, plus more for in gelée

For the gelée

1 cup chicken stock

2 tsp unflavoured gelatin

2 tsp sugar

1/2 tsp hot sauce

Preheat the oven to 300°F. Bring a kettle of water to a boil.

To make the mousse, melt 2 tablespoons of butter in a saucepan. Add the onion and garlic and sauté on medium low until the onion is translucent, about 8 minutes. Add the truffle oil and remaining butter. Stir until the butter melts.

Clean any sinews and fat from the chicken livers. Place the onion mixture and cream in a food processor. Process until the mixture is smooth.

With the motor running drop the livers in, one at a time. Add the salt and pepper and process until very smooth. The mixture will be very light in texture. Do not taste it. It’s raw liver!

The mousse sets up more. This was taken before fully cooled.

Arrange the mousse baking dishes in a 9”x13” dish. Fill each small dish to about 1/4” from the top with the mousse mixture. Wrap the top of each one with foil and fill the 9x13 with water to about halfway up the sides of the mousse containers.

Place in the oven and bake for 30 minutes. The mousse will be set through to the centre.

Remove from the water bath and let cool for at least 2 hours on the counter. Once the mousse is cool, make the gelée.

Pour the chicken stock into a small saucepan. Sprinkle the gelatin on top of the stock and let soften for about one minute. Slowly heat the mixture to just below boiling, swirling to make sure the gelatin dissolves.

Remove from the heat, stir in the sugar and hot sauce. Sprinkle a generous amount of cracked black pepper (must be cracked, not ground) on top of each pâté. Spoon about 2 tablespoons of the gelée on top and let set.

Once the gelée sets, cover tightly and refrigerate.

To show the result I dipped in with a spoon before they were refrigerated. They will firm up more. This is really rich, delicious stuff. The truffle oil makes a world of difference.

* If you can find them, duck livers would make this even closer to real foie gras. I don't think you can get them here in Halifax.

........................................

Feel free to comment. They’re always appreciated. I’ll answer quickly and as best I can. Feel free to share this post. All I ask is if you repost, please give me credit and a link back to the original on this site.

How to make Mascarpone Cheese

The time to save is now. When a dog gets a bone, he doesn't go out and make a down payment on a bigger bone. He buries the one he's got. – Will Rogers 

The end result. Well worth the 2 day wait.

Let's face it. All cheese is expensive. Sadly, the ones that I like seem to be among the priciest. Among them is mascarpone. That's the one commonly used in tiramisu, the classic Italian dessert.

Wouldn’t it be wonderful to be able to make it at home and save a little cash... 

I purchased a cheese making magazine a while back and was surprised to see a recipe for mascarpone. It looked so easy. And it was!

Mascarpone has existed for a long time. It dates back to the Lombardy region of Italy of the late 1500s. It is unclear where the name originated but it is possibly related to another milk product called mascarpa.

Mascarpone is made by coagulating cream via tartaric acid, citric acid, or lemon juice. After coagulation the whey is slowly drained out. 

This means, because of all the sitting, it isn’t a cheese you can just whip up like ricotta, which is ready in less that an hour. You have to plan for when you need it.

Aside from the 48 hours for the whole process, this cheese is a breeze. I made much more than I needed (word to the wise) unless I plan on making a big tiramisu. 

The quantities listed are for the larger amount, but feel free to halve it. The result will be the same. Go big or go home, I say.

Mascarpone makes the cholesterol police go on red alert. I always remember Julia Child’s admonition: “Everything in moderation, including moderation.” She was right of course. A steady diet of too much of anything will kill you, probably even broccoli. Variety is the spice of life, said the drake to the hen...

This stuff should be treated with some respect. The finished product has about 60%-75% butter fat. We’ll just leave that fact to settle in…

Mascarpone is the colour of cream and is thick like a spread. It has many uses (including in tiramisu). It can be served in savoury dishes or as a fresh fruit topping. It can also be used as a substitute for butter, or for parmesan in pasta sauces or in risotto.

The important fact is that it is wonderfully delicious and addictive. But just like everything else in life, don’t overdo it.

An important note about this recipe is price. To purchase this amount of mascarpone costs at least $12.99 CAN. To make it costs half that amount, if not less.

Homemade Mascarpone

Time: 2 days  |  Yield about 3 cups

2 cups 36% whipping cream

2 cups 18% coffee cream

2 tbsp lemon juice

instant read thermometer

double boiler (or similar homemade contraption)

The cream mixture needs to be around 25% butter fat. To do so use the two different creams. The ingredients above make a combination of 27%. Close enough.

Combine the cream in the top part of a double boiler. I do not own a double boiler so I inserted a smaller pot inside another pot partly filled with water. It works just fine.

Raise the temperature of the cream to 185°F. Scalded milk is 180°F so a little beyond that stage. You really need to use a thermometer… (remember yesterday’s post?)

Once the cream reaches 185°F on the thermometer, reduce the heat to hold it at 185°F and stir in the lemon juice. This is barely a low simmer – certainly not a boil.

Mix well. Cover the pot, hold the temperature at low simmer and let cook for 5 minutes.

Remove the pot from the double boiler. You will notice that the cream has thickened slightly. It will thicken more as it cools.

Place the pot with the cream in the refrigerator for 24 hours.

After 24 hours you will see the cream has thickened more (second photo at top). Strain the cream/cheese over a bowl through fine cloth lining a sieve to remove the excess moisture. Let it sit, back in the refrigerator, for another 24 hours.

After 24 hours remove the cheese from the cloth and place in a storage container. The cheese will last refrigerated for about one week.

This is the cheese, plus all the whey that came out. keep that whey! You can
use in in making bread, watering plants, as a treat for your pets...

........................................................

You know, I really like comments... I really do.

Questions? Comments? Derogatory remarks? Just ask! I’ll answer quickly and as best as I can. If you like this post feel free to share it. If you repost, please give me credit and a link back to this site.

Homemade Blueberry Frozen Yogurt

A lot of people like snow. I find it to be an unnecessary freezing of water. – Carl Reiner 

Creamy and blueberry-y. Mmmm...

You wouldn’t think it by the weather in Nova Scotia, but spring starts today. Nice way to welcome it. I hope it wore long johns.

We’re in the middle of a spate of bad, cold weather right now, but it can’t last. Can it?

When spring actually does feel like spring we will all be rushing to our balconies and verandas and enjoying all the treats associated with with warmer weather.

Making ice cream is most certainly one. But have you ever thought about freezing yogurt at home, if you just happen to have some hanging around?

My homemade yogurt. Blueberry at left, coconut at right.

I actually made a batch of yogurt about a week ago and set aside half especially for this. 

There are many things still among the missing after the move, but one we actually found had been lost for years: the Donvier ice cream maker.

A Donvier is a hand crank machine that uses a chilled cylinder to freeze your ice cream (or in this case yogurt). You don’t crank constantly, far from it, and it still only takes between 20-30 minutes. A real dream to use.

There is one drawback when freezing yogurt. It tends to become "icy.". It’s not “creamy” like ice cream. Ice cream usually starts with a custard base made from milk and eggs. So you have to fake it somehow with yogurt. 

After reading several sources I settled for a two prong approach. First, add some cream, and second, a little alcohol. The cream is a no-brainer, but the alcohol was from left field. Apparently it helps stop the yogurt from becoming a completely frozen block.

So that’s what I did.

You can use “store-bought” yogurt, but you should try making some at home. It’s very rewarding and healthy. I believe it ranks right up there with making your own bread.

This was really good frozen yogurt. There’s nothing like homemade, and it’s kind of gilding the lilly to make your own yogurt and then freeze it. The other half of my yogurt recipe was turned into coconut. I bet that would make fine frozen yogurt too!

If you’re interested, here’s how to make your own homemade yogurt. It’s extremely easy.

http://www.docaitta.com/2013/03/culturing-homemade-coconut-yogurt.html

I can hardly wait for fresh Nova Scotia fruit to start hitting the shelves. First up... strawberries.

Homemade Blueberry Frozen Yogurt

Time: 25 minutes

4 cups homemade blueberry yogurt

1/2 cup whipping cream

2 tbsp honey

1 or 2 tbsp rum or vodka

Mix all ingredients together in a bowl.

If using a Donvier, remove the freezing cylinder from your freezer, place in the housing and add in the paddle attachment. Only then pour in your yogurt mixture. It will start to freeze immediately.

Attach the cover and crank handle. Crank for about 20 seconds. then let the machine sit for about 3 minutes. Repeat cranking for about 3-4 turns only.

Continue until the mixture freezes, about 20-30 minutes. Place in a container and freeze.

Of course, if using a different ice cream maker, follow manufacturer’s directions.

....................................................................................................................... 

Questions? Comments? Derogatory remarks? Just ask! I’ll answer as best I can. If you like this post feel free to share it using any of the links. If you repost, please give me credit and a link back to this site.