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| | Raspberry Frangipane Tartby GABRIELLA ENGLISHThis frangipane tart is a glorious bake. If you didn't know, frangipane is a delicious tart filling made with ground almonds to give a delicious nutty flavour, but it also adds plenty of moisture. The addition of raspberries and lemon gives delicious sharp fruity flavour which complements the frangipane perfectly. This would be delicious served with vanilla ice cream or custard.MAKES:8 - 10FOR THE PASTRY180 g plain flour90 g cold, unsalted butter (we used Kerrygold Irish Butter)50 g caster sugar3 medium egg yolks, plus 1 egg whiteFOR THE FILLING150 g soft, unsalted butter150 g caster sugarZest 1 lemon, plus 2tbsp lemon juice1 medium egg, plus 2 egg yolks150 g ground almonds50 g plain flour3 tbsp. raspberry jam150 g raspberries30 g flaked almonds To make the pastry, pulse the flour and butter together in a food processor until it resembles fine breadcrumbs. Add the sugar and egg yolks (set the egg white aside for later) and pulse again until the mixture comes together. Transfer to a mixing bowl and lightly knead until it comes together as a smooth dough. Shape into a disc, wrap in cling film and chill until firm, 20-25 minutes.While the pastry is chilling, make the frangipane filling. In a mixing bowl beat together the butter, sugar and lemon zest with a hand held electric mixer or freestanding mixer until light and fluffy, 3-4 minutes. Add the egg and egg yolks and beat well then fold through the ground almonds, flour and lemon juice until well combined. Set aside.Pre-heat the oven to 190° (170°C fan) gas mark 5. To bake the pastry, roll it out to a roughly 1/2cm thick circle just larger than the tart tin on a lightly floured surface then transfer to the tart tin and press into the sides to make sure there are no cracks. Cut off the excess pieces around the edge then return to the fridge to firm up, about 20 minutes.Once chilled, line the inside of the pastry with greaseproof paper and fill with baking beans to blind bake it. Bake for 15-18 minutes until the edges feel firm then remove the pastry and baking beans. Brush the insides of the pastry with egg white to create a seal and prevent any leaks. Return to the oven for 5-8 minutes, until light golden brown.Lower the oven to 180°C (160° fan) gas mark 4. Spread the jam over the base of the pastry then top with the frangipane mixture. Top with the raspberries and scatter over the flaked almonds. Bake for 35-40 minutes, until just firm in the middle. Leave to cool slightly before removing from the tin and serving.https://www.delish.com/uk/cooking/recipes/a37373581/frangipane-tart/Tags:almond, dessert, egg, pie ITALIAN CHOCOLATE CUSTARD WITH AMARETTI (BONET ALLA PIEMONTESE) APPEARS IN SEPTEMBER-OCTOBER 2018 Amaretti are crisp, airy Italian cookies with an almond flavor. In this elegant dessert from Italy's Piedmont region, the cookies are crushed, then soaked and baked into a cocoa-enriched custard. A layer of caramel on the bottom of the pan becomes a sauce once the dessert is unmolded, similar to crème caramel or flan. During baking, the amaretti crumbs rise to the surface of the custard and form a cake-like layer that, after inverting, becomes the base of the dessert. Coffee heightens the chocolatey flavor and a bit of dark rum adds a subtle bite that balances the sweetness. If you can’t find amaretti, substitute an equal amount of Stella D’oro Almond Toast. To crush the cookies, place them in a heavy-duty zip-close bag and bash them gently with a rolling pin. Either Dutch-processed or natural cocoa works in this recipe.6 servings107 grams (½ cup) plus 71 grams (⅓ cup) white sugar1 1/2 cups heavy cream1/2 cup brewed coffee100 grams (1 cup) finely crushed amaretti cookies, plus crushed amaretti cookies to serve35 grams (⅓ cup) unsweetened cocoa powder3/4 teaspoon kosher salt3 large eggs, plus 3 large egg yolks2 tablespoons dark rum Heat the oven to 350°F with a rack in the middle position. In a medium saucepan, combine ¼ cup water and 107 grams (½ cup) sugar. Cook over medium, occasionally swirling the pan, until the sugar has dissolved, 3 to 4 minutes. Increase to medium-high and cook, gently swirling the pan, until the caramel is lightly smoking and dark amber in color, about 4 minutes. Carefully pour it into a 9-by-5-inch metal loaf pan and gently tilt to coat the bottom of the pan; set aside. Pour the cream and coffee into the now-empty pan and bring to a bare simmer over medium. Add the crushed amaretti and whisk until the crumbs are softened, about 1 minute. Remove from the heat and set aside. In a large bowl, whisk together the remaining 71 grams (⅓ cup) sugar, the cocoa, and salt. Whisk in the eggs, yolks and rum. While whisking, gradually add the hot cream mixture. Pour the mixture into the caramel-lined loaf pan, then set the pan in a 9-by-13-inch baking dish. Pour enough room-temperature water into the outer baking dish to come about halfway up its sides, then carefully transfer to the oven. Bake until the center of the custard jiggles slightly when the loaf pan is gently shaken and a paring knife inserted at the center of the custard comes out mostly clean, 50 to 55 minutes. Carefully remove the loaf pan from the water bath and set on a wire rack. Remove the baking dish from the oven and discard the water bath. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 1 day. To serve, fill a 9-by-13-inch baking dish with about 1 inch of hot tap water. Uncover the loaf pan, place in the baking dish and let stand for about 5 minutes. Run a paring knife around the inside of the pan to loosen the custard. Invert onto a serving platter, then lift off the pan. Garnish with additional crushed amaretti. Cut into slices and serve.Tip: Don’t let the custard mixture cool before baking or the timing will be off. The baking time may also be affected by the temperature of the water in the water bath, so make sure to use room-temperature, not hot or boiling, water. Don't be surprised if a little caramel remains in the pan after the custard is unmolded; this is normal.https://www.177milkstreet.com/recipes/italian-chocolate-custard-with-amaretti-bonet-alla-piemontese?allow_token=ff058b7c-27b0-4cd3-8530-f9a40a13e41bTags:chocolate, dessert, egg, italian green eggs and hammer on superhero muffinsMakes 12-15 muffins2 cups grated russet potatoes (about 2)10 eggs4 cups loosely packed baby spinach1/4c whole milk greek yogurt or sour cream1/4c evoo1c oat flour or almond flour1.5 tsp fine sea salt1/2 tsp baking soda1 tsp oregano1 tsp garlic powder1/2 tsp black pepper1/2c chopped walnuts (optional) 1. Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup nonstick muffin tin with paper liners.2. Drain moisture from potato shreds with clean cloth.3. In a blender, add eggs, spinach, yogurt, oil and blend on med until liquefied.4. add the drys, and pluse until smooth.5. Spoon the batter into the muffin cups, fill to the brim. Bake until the muffins are firm on top with browning, 30 to 35 minutes.note - some instructions may be missing. recipe was copied off a cropped photo.Tags:egg, gluten free, muffins, spinach Everything bagel muffins recipeMakes 12 muffins For the muffins:1/4 cup plus 2 tablespoons extra-virgin olive oil1 yellow onion, finely chopped (about 1 1/2 cups)Fine sea salt1 1/2 cups whole-wheat flour1 cup rolled oats3/4 cup almond flour or almond meal1/4 cup Everything Bagel Seasoning Mix (recipe below)1 tsp baking powder1/2 tsp baking soda6 eggs1/2 cup plain whole-milk yogurt1 1/2 cups grated peeled sweet potato or yam (about 1 large)For the Everything Bagel Seasoning Mix (makes 3/4 cup):1/2 cup Now Real Food Organic Triple Omega Seed Mix2 Tbsp dried onion flakes2 tsp flaky or coarse sea saltFor the Everything Bagel Seasoning Mix:1. In a small glass jar, combine the seeds, onion flakes, and salt.2. Cover with a lid and shake to combine. Store in the pantry for up to one month or in the fridge for up to six months.For the muffins:1. Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup nonstick muffin tin with paper liners.2. Heat two tablespoons of the oil in a skillet over medium-high heat. Add the onion and a pinch of salt and sauté, stirring occasionally, until softened, about five minutes. Set aside to cool.3. In a medium bowl, combine the whole-wheat flour, oats, almond flour, two tablespoons of the everything bagel seasoning mix, baking powder, baking soda, and a half teaspoon salt.4. In a separate large bowl, thoroughly whisk the eggs, yogurt, and remaining one-fourth cup of olive oil. Stir in the sweet potato. Add the dry ingredients to the egg mixture and stir until combined. Stir in the cooked onions.5. Spoon the batter into the muffin cups, filling to just above the brim. Sprinkle the remaining two tablespoons of everything bagel seasoning mix on top of the muffins and press it slightly into the batter. Bake until the muffins are light brown on top and a knife inserted into the center of a muffin comes out clean, 30 to 35 minutes.6. Transfer the muffins to a cooling rack or cool in the muffin tin. Serve warm, or cool completely prior to storing. Store leftover muffins in an airtight container in the fridge for up to five days or in the freezer for up to three months. Reheat in the oven at 300°F for 10 minutes, or microwave on low power for 30 seconds.Note: If you have a nut allergy, you can substitute an additional half cup whole-wheat flour for the almond flour and increase the olive oil to one-third cup. The muffins will be a little more dense but still delicious. from RISE AND RUN by Shalane Flanagan and Elyse Kopecky.Tags:breakfast, egg, gluten free, muffins Chocolate Brownie PuddingThe most decadent delicious chocolatey dessert known to man… Chocolate Brownie Pudding! Recipe adapted from the Queen of all things food…. duh… Ina!SERVINGS 8 people1 cup unsalted butter4 large eggs2 cups white sugar3/4 cup dutch cocoa powder1/2 cup all purpose flour1 tablespoon kahlua (optional)2 teaspoon vanilla extract2 teaspoons coffee extract (also optional)Vanilla ice cream for serving Preheat the oven to 325 degrees F. Lightly butter a 9 inch skillet.Melt the butter and set aside to cool.Sift the cocoa powder and flour together and set aside.In your mixer, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. After 10 minutes, reduce the speed to low and add the kahlua, vanilla, coffee extract, and the cocoa powder and flour mixture. Mix very slowly until everything is just combined. Slowly pour in the cooled butter and mix again just until combined.Pour the mixture into the skillet and place it in a larger baking pan. Add warm water to the pan until it comes halfway up the side of the dish Carefully place it into the oven, making sure not to slosh the water around and bake for 60 minutes.When it’s time to take it out – don’t fear – it’s absolutely going to look like it’s under-baked. (that’s normal) Remove the skillet from the water and place in the fridge to cool. Serve in the skillet with ice cream on the side.https://whatsgabycooking.com/chocolate-brownie-pudding/Tags:chocolate, dessert, egg, gluten free Ultimate Sandwich Bagels8 medium (3 1/2" to 4”) bagels, with filling for 4 bagel sandwichesStarter (pâte fermentée)1 cup (120g) King Arthur Unbleached Bread Flour1/8 teaspoon salt1/16 teaspoon instant yeast1/3 cup (75g) water, coolDoughall the starter3/4 cup (170g) water, room temperature2 teaspoons (14g) barley malt syrup or 1 tablespoon (13g) dark brown sugar, packed3/4 teaspoon instant yeast1 1/4 teaspoons salt2 1/2 cups (300g) King Arthur Unbleached Bread FlourWater bath8 cups (1808g) water2 tablespoons (42g) barley malt syrup or honeyTopping (optional)1 large egg beaten with 1 tablespoon water1/3 cup (47g) Everything Bagel Topping, sesame seeds, poppy seeds, or the seeds of your choiceFilling*5 tablespoons (70g) cream cheese, room temperatureEverything Bagel Topping, to sprinkle5 large eggs1/4 cup (57g) milk1/2 teaspoon salt1 tablespoon King Arthur Unbleached Bread Flourblack pepper, to taste3/4 cup (85g) shredded cheese; or 4 cheese slices, 3” to 3 1/4” square*Enough for 4 bagel sandwiches.To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.In a large bowl or the bowl of your stand mixer, stir together the starter ingredients to make a shaggy dough, then use your hand to knead gently until thoroughly combined. (This may take about a minute; it's quite stiff.) Cover the bowl and let the starter rest at room temperature for 4 to 14 hours; it should expand.To make the dough: Add the remaining dough ingredients in the order listed to the bowl with the starter. Mix to bring the dough together, by hand or at low speed of a stand mixer with the dough hook attachment. Next, knead the stiff dough until it’s supple and elastic. This will take up to 15 minutes by hand or 8 to 10 minutes at medium-low speed with a mixer.Place the dough in a lightly greased bowl and let it rest, covered with a reusable cover or plastic wrap, until it doubles in bulk. This will take about 2 to 2 1/2 hours depending on the warmth of your kitchen.Turn the dough out onto a clean surface, gently deflate it, and divide it into eight equal pieces (80g to 85g each).To pre-shape the dough: Working with one piece of dough at a time, fold the edges into the center. Pinch to seal and set aside. Repeat with the remaining pieces of dough.Starting with the first piece of dough you shaped, place it seam-side down on an unfloured surface. Use your cupped fingers and palm to roll the dough into a tight ball, moving your hand in a circular motion. The dough should stick slightly to the surface in order to create tension to yield a smooth exterior. If the dough is unmanageably sticky, add a very light dusting of flour; if the dough slides around on the surface without tightening, use a damp towel to clean and moisten the surface and try again.Once shaped into a tight ball, place the dough onto a lightly floured surface and repeat with the remaining pieces of dough.Cover the pre-shaped dough and allow it to rest for 10 to 15 minutes.Line a baking sheet with parchment and lightly grease the parchment; or sprinkle the parchment lightly with cornmeal, semolina, or farina, to prevent the bagels from sticking.To shape the bagels: Working with one piece of dough at a time, use your finger to poke a hole through the center. Gently rotate the dough to expand the hole to 2” to 3” in diameter, forming a ring shape. Place the shaped bagel onto the prepared baking sheet. The hole will close up a bit; that’s OK.Repeat with the remaining pieces of dough. Place the bagels on the baking sheet in a 3-2-3 arrangement to allow them to fit nicely on one pan.Cover the bagels with a reusable cover or lightly greased plastic wrap and let them rest until they feel slightly puffy to the touch, about 30 minutes.While the bagels are resting, preheat the oven to 450°F. Combine the water and barley malt syrup or honey in a wide, shallow pot; the water should be at least 1 1/4" deep. Bring the mixture to a boil. To boil the bagels: Add bagels to the water two or three at a time to avoid crowding. Boil for 60 seconds, then use a dough whisk or slotted spoon to turn the bagels over. Boil for another 60 seconds before removing from the water and placing on the prepared pan.If adding a topping, brush each bagel with the egg and water (egg wash) and dip into a bowl of your desired topping before transferring back to the pan.Bake the bagels until golden brown, 18 to 22 minutes. Rotate the pan (front to back, back to front) halfway through baking to ensure even browning.Remove the bagels from the oven and transfer them to a rack to cool. If you’re making sandwiches immediately, leave the oven on.---------------------------------------To make sandwiches: Cut four of the bagels in half horizontally. Spread a thin layer of cream cheese over each of the eight bagel halves. Sprinkle Everything Bagel Topping over the cream cheese.Preheat the oven to 450°F (if it’s not that temperature already). Generously grease a 9” x 13” pan.Blend or whisk together the eggs, milk, salt, and flour. If you’re using a whisk rather than your blender, whisk together the milk, salt, and flour until smooth and lump-free before whisking in the eggs.Pour into the prepared pan and season with black pepper.Bake the eggs for 2 minutes, then rotate the pan (front to back, back to front) and bake for an additional 3 to 4 minutes, until set.Remove the eggs from the oven and place the cheese lengthwise across the middle third of the pan. Return to the oven for 30 to 60 seconds, or until the cheese has just barely melted.Remove from the oven and divide crosswise into four strips about 9” x 3 1/4” each.Working from a short end, fold the bottom third of the baked egg up over the cheese, then fold the top third down over the same section to make a square packet.Transfer the egg packet to a bottom bagel half and cover with a top half to finish the sandwich.Storage information: Prepared bagel sandwiches can be stored, well-wrapped in foil, in the refrigerator for up to two days or in the freezer for up to a month. (See “tips,” below, for reheating instructions.) Bagels that aren’t made into sandwiches can be stored, well wrapped, at room temperature for several days, or frozen for longer storage.Tips from our BakersTo bake your bagels first thing in the morning: Prepare the dough up through step 4, allowing it to rise for just 1 hour. Continue following the recipe through step 12. Immediately place the baking sheet with the prepared bagels, covered, into the refrigerator overnight (8 to 12 hours). The next morning, continue the recipe as written starting at step 14. Leave the bagels in the refrigerator until the water bath is boiling and the oven is preheated.Toasting can make day-old bagels taste like they’re fresh from the oven; we recommend toasting your bagel halves before making sandwiches if they haven’t been baked the same day. Otherwise, a fresh bagel is an ideal sandwich base.To reheat frozen bagel sandwiches, thaw in the refrigerator overnight then reheat, wrapped in foil, in a preheated 350°F oven for 15 to 20 minutes before serving.https://www.kingarthurbaking.com/recipes/ultimate-sandwich-bagels-recipeTags:bread, breakfast, egg, sandwich Alfajores de Maizena (Sandwich Cookies Filled with Dulce de Leche)Extra-thick dulce de leche between two buttery cookies rolled in shredded coconut all add up to the perfect bite in these alfajores de maizena. Argentinian League of Kitchens instructor Mirta Rinaldi learned how to make these melt-in-your-mouth sandwich cookies from her mom. One of the most popular cookies in Argentina, they're found in all sizes at bakeries there and are picked up by the dozens for special occasions and celebrations year-round. Because of the generous amount of cornstarch in the dough, the cookies remain tender and soft after baking. Seek out dulce de leche repostero, which is made for pastry and baking, for this recipe; it's extra thick, with a firm body that won't squeeze out past the edges of the cookies in between bites.Yield:55 sandwich cookies2 ¼ cups cornstarch (about 10 1/2 ounces)1 ½ cups all-purpose flour (about 6 3/8 ounces), plus more for dusting1 tablespoon baking powder½ teaspoon baking soda1 cup unsalted butter (8 ounces), at room temperature¾ cup granulated sugar2 tablespoons (1 ounce) brandy, cognac, or whole milk1 teaspoon vanilla extract¾ teaspoon lemon zest3 large egg yolks, at room temperature2 cups dulce de leche repostero (such as San Ignacio), at room temperature 1 cup unsweetened shredded coconutStir together cornstarch, flour, baking powder, and baking soda in a medium bowl; set aside. Beat butter, sugar, brandy, vanilla, and lemon zest in a stand mixer fitted with the paddle attachment on medium speed until just combined, about 30 seconds. Add egg yolks all at once; beat on medium speed until combined, about 30 seconds. Reduce speed to low; gradually add cornstarch mixture. Increase speed to medium; beat until just combined, 10 to 15 seconds. (Dough will be creamy and hold an indentation when pressed.) Divide dough in half; flatten into 1-inch disks. Wrap each half tightly in plastic wrap. Chill at least 1 hour or up to 12 hours.Preheat oven to 350°F with racks in middle and lowest positions. Remove dough from refrigerator, and let stand at room temperature while oven preheats, about 30 minutes.Line 3 baking sheets with parchment paper. Unwrap dough, and divide each disk in half. Working with 1 dough portion at a time, flatten slightly on a work surface using your knuckles. Roll dough to 1/8-inch thickness, lightly flouring rolling pin if needed but not flouring dough. Using a 1 1/2-inch round cutter, cut dough into rounds. (Do not flour cutter.) Using a lightly floured spatula, transfer cookies to prepared baking sheets, spacing at least 1/2 inch apart. Add dough scraps to next dough portion; repeat rolling and cutting process until all dough has been used.Place 2 baking sheets in preheated oven on middle and lowest racks. Bake until cookies are slightly puffy and feel dry and a faint indentation is left when cookies are gently pressed, 6 to 8 minutes, rotating baking sheets between middle and bottom racks halfway through bake time. Let cookies cool on baking sheets 5 minutes. With palms facing up, carefully (to avoid the hot baking sheet) run your hands gently underneath parchment paper to loosen cookies. Transfer cookies to a wire rack, alternating rows of cookies facing up and down. Repeat baking and cooling with remaining cookies, baking on middle oven rack (no pan rotation needed). Let all cookies cool completely, about 20 minutes. Flip parchment paper on 1 baking sheet over, and reserve.Transfer dulce de leche to a large piping bag, and cut a 1/2-inch hole in tip. Pipe about 1 teaspoon dulce de leche onto center of half of cookies (the ones facing down). Gently sandwich with remaining cookies (top sides up), pressing carefully as not to crack the cookies.Place coconut in a shallow bowl. Pipe remaining dulce de leche in a log on reserved parchment paper. Working with 1 cookie sandwich at a time, use a fingertip to brush reserved dulce de leche lightly along the sides of the cookie sandwich; roll sides in coconut to coat. Repeat with remaining cookies, dulce de leche, and coconut.Make AheadSandwich cookies can be stored in an airtight container in refrigerator up to 10 days.NoteDulce de leche repostero is thick and intended for baking or decorating. Find it at Latin markets or online at amigofoods.com.https://www.foodandwine.com/recipes/alfajores-de-maizena-sandwich-cookiesTags:cookies, dessert, egg, latin american 1898 Baked Lemon Pudding - Old Cookbook Show - Glen And Friends CookingToday we're doing an old recipe from one of our newest old cookbooks on the Glen And Friends old cookbook show.Baked Lemon PuddingIngredients:¼ lb. of Bread-crumbs2 ozs. Butter¼ lb. sugar1 pint of Milk1 Lemon3 EggsMethod:Boil together the milk and butter, pour this over the bread-crumbs, add sugar and finely-grated lemon rind; beat the eggs in another basin, add the lemon juice, and pour the bread mixture over this, stirring quickly to prevent curdling. Pour into a well-buttered pie dish, and bake in a moderate oven for about an hour.https://youtu.be/4K8w-ljN1dsnotes - simplified:Imperial pint, not US pint, is 19 fl.oz.add zest to the bread crumbs. pour zest/crumbs/sugar into the pot once the milk/butter has boiled.Tags:dessert, egg, lemon, pudding Tre Latte Olive Oil CakeBY ANGIE RITO AND SCOTT TACINELLI This is a tres leches meets olive oil cake, lightened up with a chiffon base to help soak in all of the milk. In Latin America, tres leches cakes are soaked in a mixture of evaporated milk, condensed milk, and heavy cream; we love their rich-yet-airy texture and wanted to combine that idea with the flavors of an olive oil cake, adding lemon for a bit of brightness. The finished result is in no way traditional. Serves 10-12Cake:7 large eggs, separated½ cup extra-virgin olive oil2 tsp. vanilla bean paste1½ cups sugar2 cups all-purpose flour1 Tbsp. baking powder1½ tsp. kosher salt½ tsp. cream of tartarGrated zest of 1 lemonSoaking liquid:1½ cups whole milk1 (14-ounce) can condensed milk1 (12-ounce) can evaporated milk½ cup extra-virgin olive oil½ tsp. vanilla bean paste½ tsp. kosher saltGrated zest of 1 lemonMascarpone topping:1 cup heavy cream1 cup mascarpone cheese½ tsp. vanilla bean paste2 Tbsp. sugar½ tsp. kosher saltFor serving:½ cup extra-virgin olive oilGrated zest of one lemonPreheat the oven to 325°F. Make the cake: In a large bowl, whisk together the egg yolks, ¾ cup cold water, olive oil, vanilla paste, and ¾ cup of the sugar until well combined. In a separate bowl, sift together the flour, baking powder, and salt. Mix the flour mixture into the egg yolk mixture, carefully folding with a spatula until well incorporated. In a stand mixer with the whisk, whip the egg whites, cream of tartar, and lemon zest on medium-high until very frothy and thickened, 2 to 3 minutes. Gradually add the remaining ¾ cup sugar, little by little, to incorporate it into the egg whites. Keep whipping the eggs until they’re slightly shiny, have some volume, and just barely hold their shape (soft peaks), about 2 minutes. Remove the bowl from the mixer and add the egg yolk/flour mixture little by little, folding with a rubber spatula, until very well combined. Pour the batter into an ungreased 9 × 13-inch baking pan. Bake until a knife inserted into the center comes out clean, 35 to 45 minutes. Cool upside down, in the pan, on a wire rack. (This will help the cake retain its height.) Meanwhile, make the soaking liquid: In a large bowl, stir together whole milk, condensed milk, evaporated milk, olive oil, vanilla paste, salt, and lemon zest. Set aside. Once the cake is cool, carefully run an offset spatula or butter knife around the sides of the pan to release the cake from the sides, but leave the cake in the pan. Poke holes all across the surface of the cake with a cake tester or toothpick and pour the milk mixture slowly and evenly over the top (it may take a few minutes for the mixture to soak all the way in). Cover the cake and refrigerate overnight. Just before serving, make the mascarpone topping: In a stand mixer with the whisk, whip the heavy cream on medium-high speed until thickened and it just barely holds its shape, about 2 minutes. Add the mascarpone, vanilla paste, sugar, and salt and whip briefly to combine. Spread all of the topping across the top of the cake with an offset spatula or the back of a large spoon. To serve, slice the cake into roughly 3-inch squares. Drizzle with the olive oil and top with lemon zest. Leftovers keep, tightly sealed in the refrigerator, for up to 3 days. from Italian American: Red Sauce Classics and New Essentials by Angie Rito and Scott Tacinellihttps://www.epicurious.com/recipes/food/views/tre-latte-olive-oil-cake-don-angieTags:cake, dairy, dessert, egg Cranberry-Lime Swirled Meringues These updated meringues are inspired by James Beard award-winning chef Joanne Chang, proprietor of the vaunted Flour Bakery with multiple locations in Boston and Cambridge, Massachusetts. Sweet and crunchy meringues swirled with a refreshingly tart cranberry-lime coulis, it’s a colorful cookie that — trust us — is worth the extra-long bake. about 3 dozen meringues Coulis:1 2/3 cups (170g) fresh or frozen cranberries1/3 cup (66g) granulated sugar1 cup (227g) waterzest and juice of 1 medium limeMeringues:3 large (105g) egg whites1/4 teaspoon salt1/4 teaspoon cream of tartar3/4 cup + 2 tablespoons (174g) granulated sugarWe have everything a baker needs: Shop now To make the coulis: In a medium saucepan, combine the cranberries, sugar, water, and lime zest.Stir over medium heat until the sugar dissolves. Bring to a boil and then reduce heat to simmer the mixture gently for about 10 minutes. The cranberries will burst and it'll thicken slightly.Remove from the heat and cool slightly before puréeing in a blender or food processor.Strain the puréed mixture back into the saucepan, discarding any strained-out solids. Stir in the lime juice. Bring the mixture back to a boil; it will thicken slightly.Remove from the heat and cool to room temperature. Refrigerate until ready to use, at least 1 hour. You won’t need all of the coulis for the meringues; it can be stored, covered, in the refrigerator for up to four weeks.To make the meringues: Preheat the oven to 200°F. Lightly grease (or line with parchment) two large baking sheets.In a large bowl, beat the egg whites until foamy, then add the salt and cream of tartar.Beat until soft peaks form, then gradually add the sugar, continuing to beat until the mixture is stiff and glossy.Drop heaping tablespoonfuls of the mixture onto the prepared pans; a level tablespoon cookie scoop works well here.Portion out about 1/4 cup (about 75g) of the coulis.Place 1/4 teaspoon coulis in the center of each meringue. It works well to dip a 1/4 teaspoon measuring spoon into the coulis to fill, then use the coulis-filled measuring spoon to make a dimple in the middle of the scooped meringue. Rotate the measuring spoon to transfer the coulis to the center of the meringue, while pulling the measuring spoon up and away from the sheet pan.Repeat with the remaining meringues.Using the handle of the measuring spoon, the tip of a butter knife, a skewer, or a toothpick, swirl the coulis into the meringue.To bake the meringues: Bake the meringues for 4 hours. Turn off the oven and leave them inside to cool and dry for at least 1 hour (or as long as overnight if the weather is humid); they should be completely dry and crispy.Storage information: Store the meringues in an airtight container at room temperature for up to two weeks.https://www.kingarthurbaking.com/recipes/cranberry-lime-swirled-meringues-recipeTags:cookies, cranberry, dessert, egg Previous 10 EntriesTop of Page | | 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