Salivation Sunday

"Stressed spelled backwards is desserts. Coincidence? I think not!"
-Author Unknown

Hello! All my best to those of you in Irene's path, be well! Once you have recovered, I think a nice dessert is in order and what can be better than Tiramisu? After all it means, 'Pick Me Up' in Italian!! Enjoy!

“Life is uncertain. Eat dessert first.”
-Ernestine Ulmer

Tiramisu

Ingredients:

* 1/2 cup granulated Sugar
* 3/4 cups espresso or strong regular coffee
* 2 Tbsp coffee liqueur
* 12 ladyfinger cookies
* 2 cups heavy cream
* 8 oz mascarpone cheese
* 1/2 cup confectioners' sugar, sifted
* 1/2 cup sweet Marsala wine
* 2 tsp vanilla extract
* Cocoa Powder

Equipment Needed:

1.) 8 - 6 ounce glasses (or serving dishes)
2.) Stand mixer
3.) Food processor w/blade attachment
4.) Cookie sheet
5.) Rubber Spatula

Directions:

1.) Prepare syrup:
a.)In small saucepan combine sugar & coffee.
b.) Bring to boil on med-high, stirring occasionally.
c.) Remove from heat and add 2 Tbsp coffee liquor.
d.) Allow syrup to cool to room temp before using.
2.) Line cookie sheet with plastic wrap.
3.) Dip each ladyfinger into room temp. coffee syrup.
4.) Let cookies set briefly on cookie tray to allow ladyfingers to absorb syrup.
5.) Cut ladyfingers in half width-wise.
6.) Arrange pieces in single layer on bottom of serving glasses.
7.) Set aside.
8.) Prepare tiramisu filling:
a.) Whip 2 cups of heavy cream to medium peaks in a stand mixer; set aside.
b.) Add mascarpone cheese, powdered sugar, wine, vanilla extract, to food processor.
c.) Pulse 10-12 times, until all ingredients are well-combined.
9.) Transfer cheese mixture to larger mixing bowl; add whipped cream.
10.) With spatula, fold whipped cream into cheese mixture until well combined & the consistency of soft-to-medium peak whipped cream.
11.) Cover ladyfingers with tiramisu filling to top of serving glass.
12.) Level with spatula.
13.) Refrigerate at least 3 hours or overnight, covered.
14.) Prior to serving top filling with sifted cocoa powder.

(adapted from a Wegman's recipe)

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday

“Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There's, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There's pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich... That's, that's about it.”
-Bubba Blue AKA Mykelti Williamson

Hi! Today's soup recipe is one of my favorites! It may look a bit daunting, but as long as you read through the recipe first you should not have any problems! I find that you can substitute lobster for the shrimp and it tastes even better (in my humble opinion). Enjoy!


Shrimp Bisque
Servings: 11 Cups

Ingredients:

* 1 lb uncooked shrimp, peeled & shells reserved
* 5 Tbsp butter
* 5 Tbsp olive oil
* 3 cloves garlic, minced
* 1 cup mirepoix (carrots, celery & onion) finely diced
* 1 1/2 cups tomatoes with basil, canned
* 3/4 cup all-purpose flour
* 1 tsp cayenne pepper
* 1 cup dry white wine
* 64 ounces seafood stock
* 2 Tbsp olive oil
* 1/2 pint heavy cream
* 1/2 cup sherry
* Sea Salt to taste

Equipment Needed:

* Hand-held blender,
* 2 stockpots or large pans
* Extra-fine mesh strainer

Directions:

Make bisque base:

1.) Place butter and vegetable oil to one stockpot on high.
2.) Add garlic and cook, stirring, for 30 seconds.
3.) Add shrimp shells to the pot.
4.) Stir in mirepoix & cook about 2 min, until veggies are soft.
5.) Add tomatoes; cook, stirring, 3-4 min.
6.) Add flour and cayenne & cook, stirring occasionally, 4-6 min.
7.) Stir in wine to loosen browned bits on bottom of stockpot.
8.) Add seafood stock and bring to simmer on medium.
9.) Simmer, stirring occasionally, about 30 min.
10.) Remove from heat & puree with hand-held blender until smooth.
11.) Set bisque base aside.

Shrimp:

1.) Pour olive oil to second stockpot on med-high.
2.) Add shrimp & cook, stirring, about 3 min, until they change color.
3.) Strain bisque base into second stockpot, remove all solids, including shells.
4.) Discard solids.
5.) Stir well to combine shrimp and bisque base.
6.) Set aside.

Final Step:

1.) Mix heavy cream and sherry in first stockpot.
2.) Stir in shrimp/bisque mixture.
3.) Cook on medium, stirring occasionally, 2-3 min, until heated through.
4.) Season to taste with sea salt.
5.) Ladle into bowls and serve.


Have a great day and remember: Go Ahead & Indulge!