Since tomorrow is all about what I want… well being a mother and all. I thought I’d share with you my favorite cocktail one of the very first I had while living in Mexico. Back in the day when Daddy’O was the place to be on a Saturday night…

Medias de Seda

 

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Cook time

5 mins

Total time

5 mins

 

Author: daydreamerdesserts.com

Recipe type: Cocktail

Cuisine: Mexican

Serves: 1

Ingredients

• 2 ounces evaporated milk
• 2 ounces rum
• 1 ounce kahlua
• ¼-1/2 ounce granadine
• ½ cup – 1 cup ice cubes
• ground cinnamon
• maraschino cherries, garnish

Instructions

1. Combine all ingredients except maraschino cherries and ground cinnamon in a blender. Blend well on high speed. Pour into a chilled martini glass. Garnish with a maraschino cherry and top with a light sprinkle of ground cinnamon.

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Just when I thought I wasn’t going to be able to come up for air and bake this past weekend Joey came in and rescued me.

As soon as I got home Friday evening he came up to me and asked if I was tired. Well, having worked close to 12 hours every day that week and a few hours the weekend prior you might have thought my immediate answer would be yes. But, I had to inquire more about the reason why he was asking.

Turns out they were having an Italian potluck at work the following day and he wanted to know if I would bake a batch of macaron for him to take since no one had really mentioned bringing any desserts. Considering this was just the excuse I needed to fit in a little baking time this week I said sure I’ll help you out but, macarons are French not Italian. To which he responded with “Well, can’t you give them an Italian twist?”

So there you have it… we came up with Tiramisu Macarons. I would have preferred to incorporate mascarpone cheese in the filling to stay true to the flavors but since it was late at night and I didn’t have any at home. I made due with what ingredients were already in my kitchen.

For the record, his co-workers thought they were fab…

Tiramisu Macaron

 

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Prep time

1 hour

Cook time

16 mins

Total time

1 hour 16 mins

 

Author: daydreamerdesserts.com

Recipe type: Dessert, Cookie

Cuisine: French

Serves: 24

Ingredients

Macaron Shell

• 230 grams confectioners sugar
• 115 grams almond flour
• 5 grams cocoa powder
• 5 grams espresso powder
• 105 grams egg whites
• 35 grams granulated sugar

Tiramisu Ganache

• 5 ounces white chocolate, finely chopped
• 3 ounces heavy whipping cream
• 2 teaspoons marsala wine
• ¼ teaspoon espresso powder

Instructions

Macaron Shells

1. In a bowl whisk together the almond flour, confectioners’ sugar, cocoa powder, and espresso powder. Sift through a sieve twice and set aside.
2. With a hand mixer fitted with the whisk attachment, whip egg whites until they appear foamy, approximately 30 seconds. While the mixer is running carefully pour in the granulated sugar in a slow stream and continue beating the whites on high until they reach a consistency similar to that of shaving cream. Be careful not to over-beat the egg whites, or the meringue will be too dry.
3. Add the sifted dry ingredients to the meringue all at once. Begin folding, continue folding until the batter resembles a thick pancake batter. The folding should not take more than 50 strokes.
4. Fill a pastry bag fitted with a plain tip (Ateco #806) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
5. Preheat the oven to 315 degrees F.
6. When ready, bake for approximately 16-18 minutes, depending on the macaron size they might require a longer baking time. Allow them to cool, then transfer to a wire rack.
7. While macaron shells are baking prepare tiramisu ganache.

Tiramisu Ganache

1. In a small bowl microwave chopped white chocolate and heavy cream in 30 second intervals at 50% power until chocolate has melted.
2. Separate 1 ounce of white chocolate and stir in espresso powder until it has dissolved. Add marsala wine to the rest of the white chocolate, stir well. Place both ganaches in the refrigerator to chill for 30-45 minutes.

Assembly

1. Whip the espresso ganache with a fork to help stiffen then whip the marsala ganache with a hand mixer until slightly stiff.
2. Transfer both ganaches into two small pastry bags each fitted with a small plain tip.
3. Match macaron shells so you have pairs that are close to the same size then line up each pair one facing up and one facing down.
4. Pipe marsala ganache onto each of the shells that are facing up then pipe a small drop of espresso ganache in the center of each then sandwich cookies together.
5. Carefully place cookies in an airtight container and chill.
6. These will be best enjoyed one or two days after they are made.

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Work has been extremely crazy and it doesn’t look like I’ll be able to see the light at the end of the tunnel until sometime after May 15th.

So please do me a favor, have a fabulous Cinco de Mayo, enjoy plenty of Mexican Antojitos and Margaritas.

In the mean-time I’ll be heads down—off the grid, living and breathing C# and DNN until then.

I’ll try to come up for air and some dessert on Monday; we’ll see how that goes.

CHEERS!

Minted Mandarin Margaritas

 

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Prep time

40 mins

Total time

45 mins

 

Author: daydreamerdesserts.com

Recipe type: Cocktail

Cuisine: Mexican

Serves: 6

Ingredients

Mandarin Margarita

• 1 cup silver tequila
• ¼ cup orange liqueur
• 1 cup minted mandarin simple syrup
• chiffonade fresh mint and mandarin sections

Mandarin Simple Syrup

• 1 cup water
• 1 cup granulated sugar
• 2 mandarins, juiced
• 1 cup mint, chopped

Instructions

Mandarin Margarita

1. Combine tequila, orange liqueur, and minted mandarin simple syrup into a pitcher. Stir well then add chiffonade mint and mandarin sections.

Mandarin Simple Syrup

1. In a saucepan bring water, sugar, mandarin juice and chopped mint to a boil. Stir until sugar has dissolved and allow to simmer for 2 minutes. Remove from heat, strain and chill.

Notes

*Garnish margaritas with fresh mint leaves and mandarin sections.

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Other Fabulous Citrus Margaritas

I just got back from an amazing weekend up north. Sonoma, I have to say was even more beautiful that what I had anticipated. It was simply breathtaking. The roads were lined with magnificent oaks and a rainbow of vegetation all in bloom. Not to mention the rolling hills, rows upon rows of vines, and all the beautiful estates quietly nestled in-between.

Before going up there our friends and I bought tickets to the Passport to Dry Creek Valley, an annual event where over 30 wineries open their doors to the public for a weekend of wine tasting and food pairing. Unfortunately there weren’t enough hours in the day to visit all the participating wineries and sadly, we were only able to make it to wah… wah… five.

The Most impressive:
The winery that stood out the most mainly because of their vast grounds and meticulously manicured gardens was, the Ferrari-Carano estate. It was the most grandiose winery of those we visited. The wine of course, wasn’t too shabby either. The most memorable of those we tasted here, and it could have been due to its food pairing, was their 2011 Eldorado Noir a not overly sweet and delicately smooth dessert wine which was paired with a luscious chocolate truffle.

Most charming:
The most charming award has to go to Frick. Modest grounds and a modest owner who actually to the time to walk around say hello to his visitors. The original building where he made his very first wines is currently being held up by an over 100 year old vine. Bill Frick definitely knows what he’s doing, some of his varietals include Counoise, Carignange, and Cinsaut.

Most entertaining:
The theme was a twist on Alice in Wonderland. Bella’s own fairytale included a live band, a king, court gesture, and nestled halfway between their cave which was lined with candles was the cutest mad hatter “tea-time” inspired table, not to mention barrels upon barrels of zinfandel.

I’m sure by now you are wondering when the heck am I going to get to this dessert? Well, you’ll be glad to know I’m done talking about wine and ready for dessert… so ready! I made these little concoctions for the boys prior to our trip—a little I’m sorry you are to young to go with us this time peace offering type dessert. (They were not eaten, but scarfed down.) That pretty much sums these guys up.

5.0 from 1 reviews

Deconstructed Coconut Creme Brûlée Tart

 

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Author: daydreamerdesserts.com

Recipe type: Dessert

Cuisine: French American

Serves: 6

Ingredients

Chocolate Tart Shell

• 1½ cups all purpose flour
• ¼ cup dark cocoa powder
• ¼ cup granulated sugar
• 1 stick unsalted butter, diced
• 1 large egg yolk
• 1 tablespoon heavy cream + a little more if needed

Coconut Creme Brûlée

• 2 cups heavy whipping cream
• 1 cup unsweetened coconut milk
• 1 cup sugar
• 6 egg yolks
• ½ teaspoon coconut extract

Vanilla Whipped Cream

• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Caramel Discs

• ¼ cup granulated sugar
• 1 tablespoon water

Garnish

• kiwi fruit, sliced
• caramel discs

Instructions

Chocolate Tart Shell

1. In a small bowl whisk flour, cocoa powder and granulated sugar.
2. In the bowl of a food processor pulse flour mixture and butter until pea size balls form. Add egg yolk and pulse a few times. Add heavy cream and continue to pulse until dough comes together add more heavy cream a teaspoon at a time if dough seems too dry.
3. Remove from bowl wrap in plastic wrap and chill in refrigerator for 4 hours or overnight.
4. Roll dough out onto a lightly floured work surface to 12 inch,1/4 inch thick disk, lightly spray with cooking spray a 9 or 8 inch tart pan and line with dough, wrap tightly with plastic wrap and refrigerate for 1-2 hours.
5. When ready to blind-bake shell. Pre-heat oven to 350 degrees. Prick the bottom of the tart shell a few times with a fork. Line the tart with a round sheet of parchment paper large enought to cover the tart leaving a little overhang. Fill to the rim with dried beans, or pie weights. Bake tart shell for 15 minutes. Carefully remove the weights, if paper is sticking to the tart return and bake for 2-3 more minutes. Once you are able to easily remove the parchment liner. Bake shell uncovered for 10 more minutes. Remove from the oven and allow it to cool completely on a wire rack. Roughly crumble shell and set aside.

Coconut Creme Brûlée

1. Pre-heat oven to 300 degrees F.
2. Bring heavy cream and coconut milk to a simmer over medium heat. Whisk egg yolks with sugar until they turn a pale yellow. Slowly whisk in about ½ cup of the milk mixture to the egg yolk mixture to temper then return tempered egg mixture back to the pan. Continue to cook creme brûlée base over medium heat while constantly stirring until it reaches a temperature of 160 degrees F. Strain mixture into a 9×13 inch pan. Cover the pan lightly with aluminum foil and bake for 40-45 minutes.
3. Allow pan to come to room temperature then chill custard for a minimum of 4 hours.

Whipped Cream

1. In a stainless steel bowl whip heavy cream, sugar and vanilla extract until peaks form.

Caramel Discs

1. Line a baking sheet with a silicone mat.
2. Add sugar and water to a small saucepan and stir them together with your fingers to break up any lumps. Place pan over medium heat and bring to a boil without stirring. Continue to cook until the temperature of the caramel reaches 325 degrees F. Remove pot from heat and carefully drizzle caramel over silicone mat to form 6 little discs. Allow caramel to cool completely before trying to remove them off the mat.

Assembly

1. Line serving glasses in a row.
2. Distribute about ½ of the crumbled tart shell among the serving glasses.
3. Scoop creme brûlée on top of the crumbled shell into each of the glasses.
4. Sprinkle the remaining half of the crumbled tart shell into the glasses.
5. Pipe or spoon whipped cream.
6. Garnish with a slice of kiwi or fruit of choice and a caramel disc.

Notes

*I used an Ateco #825 tip to pipe the whipped cream.

3.2.1230

How is it possible that in all my years of living in California I have never, not once, made it up to northern wine country? This girl, who was born in California, has spent close to 80% of her life living in California, and has such a huge appreciation for the particular type of fermentation that region is known for has never set foot on a Northern California vineyard! Completely unacceptable am I right?

Sure, I happen to only live 30 minutes away from Temecula and I have visited a couple of their vineyards. It feels as though I have only experienced the local fair and have yet to pay a visit to one of the major state theme parks.

Hopefully this story will change this weekend, for according to my husband—I’m still apparently in denial. We’ll be catching a flight first thing this AM and head up for a weekend of… wait for it… wine tasting in Sonoma!

So while I pretend to be a sophisticated connoisseur and act like I know everything there is to know about the 5 “S’s” of wine tasting (see, swirl, sniff, sip, and savor). I have created a similarly sophisticated dessert martini for you to enjoy while I report back on my adventures next week.

I decided to coin the word sophisticated because:

A) I chose to add a pinch of sea salt flakes to the martini (the salted caramel vodka wasn’t salty enough for my taste buds)

B) I also added a couple of dashes of aromatic bitters for additional depth and dimension.

So please enjoy, and hopefully if all goes well I’ll have lots to share with you next week!

Salted Caramel Pretzel Martini

 

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Prep time

15 mins

Total time

15 mins

 

Author: daydreamerdesserts.com

Recipe type: Cocktail

Serves: 1

Ingredients

Martini

• 1½ ounces salted caramel vodka
• 1 ounce caramel liqueur
• ¾ ounce hazelnut liqueur
• 2 drops of aromatic bitters
• pinch of maldon sea salt flakes

Garnish

• caramel sauce
• finely chopped pretzels
• caramel candies (optional)
• pretzel sticks (optional)

Instructions

1. Pour enough caramel sauce to rim the martini glass in a plate.
2. Place chopped pretzels in a separate plate.
3. Dip martini glass into the caramel sauce then into chopped pretzels. Place martini glass in the freeze and allow to chill for 5-10 minutes.
4. In a cocktail shaker with ice combine martini ingredients, shake well strain and pour into prepared martini glass.
5. Optional: Garnish with caramel candies and a pretzel stick if desired.

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