Panna Cotta with Grand Marnier Caramel Sauce & Bruleed Figs

It has been almost two weeks ago, since I created this dessert.  I must make this again...and again!  My inspiration to make this dessert started when I spotted the late first arrival of figs at Whole Foods.

 I've made Fig Jam, Grilled Figs and other savory fig dishes before.  But I really hadn't made something sweet.  But what?  So I scoured the internet for inspiration, and landed on Martha Stewart's Panna Cotta recipe with figs.   Then, I stumbled across a recipe for Fig Brulee with Balsamic Vinegar on Herbivoracious. That was it!  I would make all three components. Martha makes a bourbon caramel sauce. I'm not a bourbon fan. But, I do like Grand Marnier.   I rolled up my sleeves and started making the panna cotta. I have made Panna Cotta several times.  For those of you who aren't familiar with this Italian dessert, think "cooked cream".  I think of this dessert as an eggless custard, which has endless possibilities.  I've made this with 1% milk, 2% milk, Half & Half, buttermilk and a mixture of all three.  This is the first time I've abandoned any attempt at trimming calories and fat-- I made this with heavy cream.  I've also skipped the ice bath step, but this time I decided to follow Martha Stewart's instructions.   I've prepped my ingredients and I'm ready to go!

 I began with 3 cups of heavy cream and 1/2 cup white sugar.  Next, I "bloomed" unflavored gelatin with water....

The gelatin is added to the simmering cream.  The gelatin dissolved in a couple of minutes. While the creme was heating, I prepared an ice bath. Next, I poured the hot cream into a measuring cup and then into placed  the ice bath.

I whisked the  cream mixture until cool, 6 to 7 minutes. Add real vanilla extract (you could use vanilla bean, but I didn't have one on hand) and 2 Tbsp of Grand Marnier.

Chill for a minimum of 2 hours, or covered for up to 3 days.

Making caramel sauce made me a little nervous. It has been a long time since I've tried, but I decided to go for it.  The first batch turned out way too dark.  That's my fault... I got distracted and the sugar burned. A word from someone who is wiser-- organize the sugar, water and heavy pan and just don't walk away.  Now that I did it twice, I've conquered my fear of caramel. 

As you can see, the top left sauce is a bit dark. Burned sugar is bitter. The bottom right is the successful version. It's a pretty amber color.

This sauce is not made with sugar, heavy cream and butter. Instead, this sauce is thinner and clearer-- much like a caramel flan sauce.  I tried to photograph the steps, but it's too hard.  You have to work fast, so you can click here for a great photo tutorial (Simply Recipes). 

Now, for the figs...

If you have a brulee or kitchen torch, you are in for a treat! 

I have to tell you, these are a beautiful presentation...and they taste amazing (you can even add balsamic vinegar for a ta-da).

To unmold panna cotta, dip ramekins in warm water. Run a paring knife around edges of panna cotta to break seal, and invert each ramekin onto a dessert plate. Dessert will slowly slide out. 

 Add the caramel sauce and garnish with figs...

VERDICT:  Wow!  First, the panna cotta is very silky.  Heavy cream is the way to go. This is my tastiest version yet. I didn't detect much Grand Marnier in the panna cotta, so either kick it up more or leave it out altogether. The caramel sauce! Oh, that was pure bliss for me. I love caramel in every way. The sauce is light, and the Grand Marnier was just right-- subtle and not overpowering. The figs.... the texture of the caramelized sugar added a great crunch, followed by the creaminess of the panna cotta.   This dessert makes a statement, and I want it again!

I actually hid one ramekin of panna cotta, but my son found it.  He feels no shame, either. Well, good for him!

As for the caramel sauce-- I did refrigerate it for two days and it did turn thick.  I made another dessert with this, which I will share next.  I am wicked, huh?  Forgive me.

All three recipes are at the bottom of this page.  This is the panna cotta recipe that will become my "go to".  The caramel sauce is perfect for this dessert. Don't be afraid. You can make it, too!

Enjoy!

Red Wine Braised Beef Brisket, from Every Day Food, and Glazed Carrots

I have to give my son credit for inspiring me to make this recipe.  Brian doesn't have cable television, but he can receive PBS television.  As a result of this, he watches a lot of cooking shows. My son and I like Every Day Food  (Martha Stewart) because the recipes are very simple and don't involve complicated ingredients or instructions.  "Mom, please make this!" he pleaded, as we watched this episode together.  Last weekend, it was raining and cold. This was the perfect day to make a braised dinner.  What I love about braising is that I can buy inexpensive cuts of meat and cook it for several hours, resulting in tender meat and tasty sauces. Sounds good?  I found a 6 pound chunk of brisket for $3.50 pound.  I decided to use 1/3 of this chunk of meat and freeze two more portions for a later time. 

The ingredients list is short and simple.  You need shallots.  I love me some shallots! They're sweeter than traditional onions, and I always have them in my fridge.

You also need garlic.

Just smash the garlic and peel off the paper peels.  I cut my shallots chunky style.  We're about to sear the meat.  I have a friend who says she's can't sear meat. She says it never turns golden brown. My best advice is this-- pat the meat as dry as you can. No moisture, or it will steam.  I love my Dutch Oven, because I can turn the burner to screaming HOT and that's what you need.  HOT!  Here we go....

Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot.  NOTE: I cooked my 2 pound chunk of meat in one large slice. I didn't feel a need to cut it, but it's up to you. Look at all that fond!
Color = flavor.

Return the pot to high heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.  We're about to deglaze all this tasty goodness. That translates to, adding liquid to loosen up all the brown bits to make an amazing sauce.  You could use beef stock, if you don't want to use wine. Me? I buy reasonably priced wine at Trader Joe's. I never, ever buy cooking wine-- it's salty and it's nasty!  I grabbed a bottle of Merlot from my stash of wines reserved for braising....

 Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes.
TIP: I dip the end of my cooking spoon to leave a "mark" where the liquid started from. Now, when I dip the spoon, after reducing the liquid, I can see that it's reduced enough.

Because I have an herb garden, I decided to pick some Italian Parsley, marjoram and oregano and I tied it up and put it into the sauce.  I do this, because I think it adds extra flavor to sauces. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 ½ to 4 hours.  NOTE: You could use a slow cooker, but I was planning to be home anyway.  In my very honest opinion, I find braising in a Dutch Oven to be my preferred method. Somehow, I think the meat come out more tender.   The next photo isn't my best quality. The sun had gone down, and my natural lighting was pretty much done...

I wanted to show you how much the sauce had reduced!  I took a taste, 3/4 of the way through braising, and found the sauce to be missing something. I added some tomato paste (about 1 Tablespoon) and some thyme.

I removed the meat, and added some beef stock to the sauce...

This is the reward for waiting HOURS for a meal to be braised. The sauce was so flavorful. I liked the redness from the tomato pasta, and the herbs were perfect. 

The meat was super tender...

I served this with egg noodles with some unsalted butter and fresh parsley. I also made my own version of glazed carrots to go with this dish.   My son was very happy that I made it, and I have to say-- I'm glad that I did.  We had just enough to feed four people, or I would have made soup from the leftovers. It was all gone! 

I'm posting two printable versions for this Red Wine Braised Brisket recipe, and the Glazed Carrots. I'll print this for my son, who I think can easily make this dinner in his bachelor apartment. 

We are still having days of heavy rain, with beautiful and sunny days in between.  I'd better hurry up and post some of the other stews and braised dinners I've been making-- I think our Weber BBQ will be coming out of it's Winter Storage very soon!

Made with Love,

Gingersnap-Raspberry Sandwiches from Martha Stewart's Cookies

As promised, today's recipe was made on the same day that I posted "Pumpkin Pie Custard Ice Cream".  After I made the ice cream, I tried to figure out what would complement the wonderful taste of pumpkin.  Then it hit me-- gingersnaps! I've never made gingersnaps before, so I did a little research on the internet. Then I remembered that I have made only one recipe from Martha Stewart's Cookie's cookbook that I bought in early August.  

I think I bake less than I cook, only because I don't want to break my bathroom scale. I'm a sweetaholic.  Yes, I am. It's hard for me to give away what I bake. In fact, it pains me. I want to eat it all. Truth be told,  I do (eventually) give it away, though. That's what tall, skinny 21 year old boys are for-- that would be my son. He also inherited my sweet tooth.  My husband has one, too. Though, he won't admit it. Enough, already! I've tried to absolve myself but it's time to get to the recipe.

I did make these Martha Stewart  Old Fashioned Sugar Cookies, which I thought were good-- not fantastic, over the charts good...but, still, it was a nice cookie.  This time, I honed in on the Gingersnap-Raspberry Sandwich recipe in the book. I always have pure maple syrup on hand (I never buy pancake syrup) and I like that this was included as a  flavor addition to the cookie batter.  Here's how they are made:

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed.

In a large bowl, sift together the flour, baking soda, cinnamon, and ginger.

 

Add maple syrup to butter mixture; beat to combine.

Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.

Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball.

 
Roll dough in sugar; transfer to a parchment paper covered sheet (or a Silpat). Lately, I find that I like to bake cookies on parchment paper, though I do own a few Silpat's. Your choice...

Repeat, spacing balls 3 inches apart. (Ignore the lopsided, conehead ball in front. You might hurt it's feelings.)

Bake until golden, about 12 minutes.

Transfer cookies to a wire rack to cool.  They do deflate a bit, thank goodness! Form and bake the remaining dough.

 Yes, there's a mouse who steals cookie bites... I plead the fifth. Maybe.

Personally, I loved the gooey middle, while the cookie was still warm, and the outside was crisp. The ginger flavor was just right-- not too overpowering. Please don't look at my kitchen counter grout. Please.I dream of a granite kitchen counter. When I win the lottery, I shall have one.

Ginger and Pumpkin are meant to be together-- kinda like Ginger and Astaire.

 If you don't get my analogy,  you're way too young. What a pair!

In a moment of pure sugar gluttony, I made an ice cream sandwich with my homemade pumpkin custard ice cream and two ginger cookies. Yes, this is meant to be. So where's the photo? I was too busy eating. Sorry.

The next day, though, I wanted to try a combination of raspberry jam and ginger cookies. Fortunately, this summer I made 12 half-pints of homemade reduced-seed raspberry jam. Did I blog about it. No, sorry. I figured that if I blogged on how to make raspberry jam, now that the season is over (except for where I live) you might want to cry. Here's a sample of it, though:

It's so good. I have made a solemn vow,  that I will never buy commercial jam ever again. I removed a LOT of seeds with a food mill, by the way. It worked great...but that's another blog post, yet to come...in the spring. You'll have to wait.

Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. NOTE: My cookies didn't bake completely flat. Maybe I made the size of the dough balls to big? Maybe there should be more shortening ratio to the butter?

A freshly brewed cup of hot tea seemed to be what would round this cookie off to perfection. I'm in-love with a new flavor combo! Raspberry jam and ginger are equally amazing. Oh! This is a good cookie sandwich. The next day, the cookie was a little on the soft side.

While these gingersnaps aren't quite  the crispy consistency I am looking for to making a gingersnap crust (for baking), these cookies are easy to make.

With or without raspberry jam... I would make these again. I might even try Nutella as a filling. Yes? Yes, this recipe is an excellent  version of gingersnaps, indeed. Don't forget the tea. It's the perfect combo.  Keep scrolling down to find a printable recipe to make these cookies.

Enjoy!