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16
continuously until mixture boils and
thickens so that it can coat the back of
a spoon (this will take about 15 minutes,
depending on the stove being used).
4. Remove pan from heat, stir in pectin,
strain and cool to room temperature.
Cover and refrigerate overnight.
5. Whisk mixture together again before
pouring into the ice cream maker.
Pour the mixture into the mixing bowl
of a Cuisinart
®
Ice Cream Maker. Mix
until thickened, about 30 minutes.
The gelato will have a soft, creamy
texture. If a firmer consistency is
desired, transfer to an airtight container
and place in freezer for about 2 hours.
Remove from freezer about 15 minutes
before serving.
Tiramisù
A simple variation of the Italian classic.
Makes 9 servings
1 container (8 ounces) mascarpone
cheese, room temperature
1 cup chilled heavy cream
¼ cup plus 2 tablespoons
confectioners’ sugar
2 tablespoons, plus 1 teaspoon dark
rum, divided
1½ cups brewed espresso, cooled
28 Savoiardi (crisp Italian ladyfingers)
¼ cup unsweetened cocoa powder,
for garnish
1. Beat the mascarpone in a medium
bowl using a Cuisinart
®
hand mixer
until lightened and slightly whipped.
In another bowl, whip the heavy cream
to soft peaks, adding the confectioners’
sugar a little at a time while whipping.
Add 1 teaspoon of the rum and whip
briefly to incorporate. Gently fold
the whipped cream into the
mascarpone, one-third at a time,
until completely incorporated.
2. In a shallow bowl, mix the espresso
with the remaining 2 tablespoons of
rum. Working with one ladyfinger at a
time, dip the cookie into the espresso,
soaking each side for a few seconds,
and transfer to 9-inch square baking
pan or dish. Repeat with 13 more of the
ladyfingers, arranging in the bottom of
the dish to cover the entire surface. It
should be a tight fit.
3. Evenly spread half of the mascarpone
cream over the ladyfingers, covering the
entire surface. Dip the remaining
ladyfingers and arrange over the cream.
Spread an even layer of the remaining
mascarpone mixture on top. Cover with
plastic wrap and chill for at least 6
hours.
4. Before serving, pour the cocoa powder
into a small strainer and dust over the
top of the tiramisù.
Ham Steak with
Red-Eye Gravy
A twist on the Southern breakfast staple.
Serve alongside biscuits and grits.
Makes 2 servings
1 teaspoon oil
1
7-ounce smoked ham steak,
¼ inch thick
½ cup brewed espresso
1 teaspoon granulated sugar
1 tablespoon unsalted butter, chilled
1. Put the oil into a 10-inch skillet over
medium-high heat. Once the oil is hot
and shimmers, add the ham steak.
Cook until browned, about 5 to 6
minutes per side. Remove ham to a
plate and set aside.
2. Add the espresso to the skillet and stir
with a wooden spoon, scraping up any
bits on the bottom of the pan. Stir in the
sugar to dissolve. Simmer the espresso
until it has reduced by about one-third
to one-half. Right before taking the pan
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