Tag Archives: dessert

Manchego Warm Cheese or Cold Cheese…

By Chef Lippe

I have spent a lot of time traveling around the world and love the way Europeans do farmers markets.  I love the smell and taste of warm cheese. But I was having trouble with my partner who thought ALL things needed to be refrigerated.  Even after doing a little research to back up my claims it took her a while to accept that I might know what I was talking about.  First I shower her an article about never refrigerating mozzarella at Serious Eats on poorly stored mozzarella she read it and said I still think you should keep a milk product in the refrigerator.  So next I found a study done by JAY RUSSELL BISHOP and MARIANNE SMUKOWSKI* at the Wisconsin Center for Dairy Research at the University of Wisconsin, and if anyone knows about cheese it is someone from Wisconsin! 

Now I had her attention but what REALLY won her over was the following recipe:

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Membrillo (Quince Paste) Recipe

INGREDIENTS

4 pounds quince, washed, peeled, cored, roughly chopped

1 vanilla pod, split

2 strips (1/2 inch by 2 inches each) of lemon peel (only the yellow peel, no white pith)

3 Tbsp lemon juice

About 4 cups of granulated sugar, exact amount will be determined during cooking

Directions:

1 Place quince pieces in a large saucepan (6-8 quarts) and cover with water. Add the vanilla pod and lemon peel and bring to a boil. Reduce to a simmer, cover, and let cook until the quince pieces are fork tender (30-40 minutes).

2 Strain the water from the quince pieces. Discard the vanilla pod but keep the lemon peel with the quince. Purée the quince pieces in a food processor, blender, or by using a food mill. Measure the quince purée. Whatever amount of quince purée you have, that’s how much sugar you will need. So if you have 4 cups of purée, you’ll need 4 cups of sugar. Return the quince purée to the large pan. Heat to medium-low. Add the sugar. Stir with a wooden spoon until the sugar has completely dissolved. Add the lemon juice.

3 Continue to cook over a low heat, stirring occasionally, for 1-1 1/2 hours, until the quince paste is very thick and has a deep orange pink color.

4 Preheat oven to a low 125°F (52°C). Line a 8×8 baking pan with parchment paper (do not use wax paper, it will melt!). Grease the parchment paper with a thin coating of butter. Pour the cooked quince paste into the parchment paper-lined baking pan. Smooth out the top of the paste so it is even. Place in the oven for about an hour to help it dry. Remove from oven and let cool.

To serve, cut into squares or wedges and present with Manchego cheese. To eat, take a small slice of the membrillo and spread it on top of a slice of the cheese. Store by wrapping in foil or plastic wrap, an keeping in the refrigerator.

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Filed under Artisan Cheese, Chef Lippe, Food, Manchego, Membrillo, Quince Paste

Cornmeal and Rosemary Cake with Balsamic Syrup

Cornmeal and Rosemary Cake with Balsamic Syrup

By Chef Lippe

 

FOR THE CAKE:

½ cup fine yellow cornmeal

½ cup flour

1 tablespoon minced fresh rosemary leaves

1 teaspoon baking powder

¼ teaspoon salt

1 stick unsalted butter, softened

½ teaspoon vanilla extract

1 ¼ cups powdered sugar, plus more for dusting

4 large egg yolks

2 large eggs

½  cup sour cream

 

FOR THE BALSAMIC SYRUP:

 

½ cup sugar

½ cup balsamic vinegar

½ small sprig fresh rosemary

 

DIRECTIONS

Preheat the oven to 350 degrees F.

Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.

Using a mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool.

Transfer the cake from the pan to a serving plate and dust with powdered sugar.

 

Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.

To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.

 

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Filed under Balsamic Vinegar, Chef Lippe, cornmeal, recipes

Gluten Free NY style Cheesecake with peaches

Gluten Free NY style Cheesecake with peaches

By Chef Lippe

When I was a little boy I was always in the kitchen bugging the cook, there were a few things that I learned:  1) that this was Cook’s secret family recipe for cheesecake, and 2) that she always cut the end off the ham because that is the way Cook’s Grandma made the ham taste so good.

Well now that I am a Chef I have found out a few things about Cook’s idea of cooking: 1) Yes it may have been Cook’s recipe, and yes it came from her head but that did not mean it was a family invented recipe, and 2) she cut the end off the ham bone all those years because her mom did, only to find out that she did it to make it fit in a smaller pan.  The point of the story is to say that: 1) In cooking few things are new…usually just a twist on something already tried, and 2) just because it’s always been done that way does not mean that we can’t change it. So feel free to add or change the ingredients in a recipe and make it your own.

So here are my changes on a typical NY style cheesecake.

Ingredients

  • ½ to 1 box of gluten free gingerbread cookies, crushed (depends on how much crust your family likes)
  • 4 tablespoons butter, melted
  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup gluten free almond flour
  • 1 large can of sliced peaches
  • ½ cup white sugar
  • ¼ teaspoon almond extract
  • 1 tablespoon butter

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, mix cookie crumbs with melted butter. Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Topping

Over medium heat melt butter in large pan, add peaches, stirring until warm. Add sugar, bringing to a boil. Remove from heat, add extract. Serve warm over cheese cake or cool in refrigerator and serve cold. It taste good both ways.

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Filed under cheese cake, Chef Lippe, Food, gluten free, recipes