Posts tagged ‘liquor’

October 12, 2011

Pumpercake & Joy Of Kosher, What A Nice “Pear”

It’s been less than a week since our last guest blog appearance on Joy Of Kosher, yet, Pumpercake was, once again, lucky enough to be featured on our favorite online Jewish community and magazine!  This time, I was asked to create a special autumn, dairy-free dessert for this week’s Sukkot celebrations.

I wanted to do a recipe that incorporated several techniques I’d recently learned in pastry class in order to pass on some very useful tips and tricks to the readers at JOK and, of course, you!  This frangipane tart does just that with a rich almond filling, dimpled with poached pears.  The tart was baked into a dairy-free version of my favorite sweet shortcrust, and was finished with a brush of sweet Amaretto-honey syrup and a sprinkle of crunch toasted almond slices.  Reminiscent of the Harry Potter treat shared in August, this Frangipane Tart with Amaretto and Honey Poached Pears has more of a rustic touch amidst the medley of Autumn flavors.

Be sure to stop on over to Joy Of Kosher today and throughout Sukkot for lots of great menu and dessert ideas.  And, of course, while you’re there, don’t forget to gloss over Pumpercake’s latest article and recipe contributions!  Happy Sukkot!

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August 31, 2011

Vodka Cheesecake: To Chicago, With Love

My latest, greatest find in the world of food and drink is one that I’m extremely excited about, to say the least.  It excites me to the point that it’s impossible for me to waste another moment thinking up a witty introduction to build it up before actually revealing what it is.  UV Vodka: Cake.  Yes, that’s right… white cake flavored vodka.

Tracking down a bottle (or two) of this liquid heaven proved to be quite a challenge, and figuring out how to use it in a recipe wasn’t as easy as you might think, either.  What was I going to do, use it to make a “cake-flavored-vodka -flavored cake?”  I can’t even speak that phrase without slurring, especially after a couple cake-flavored cocktails.  Or should I say, “cake-tails.”

With my best friend Nina’s 23rd birthday fast approaching, I finally buckled down, stopped recipe “experimenting” (aka, playing bartender instead of baker), and cut to the chase.  I eventually came up with the idea of using the vodka in a cheesecake and was immediately sold.  Nina absolutely needed some sort of birthday cake and I knew she liked cheesecake, and as a no-bake recipe, it’s great for summer.  I combined the buttercream-fragrant vodka with velvety cream cheese filling and tons of fresh vanilla bean flecks and flavor, poured it onto a crumbly chocolate graham crust, and a masterpiece had been born.  Even airport security staff seemed tempted to sneak a taste upon learning what I was carrying in my luggage aboard my flight to see Nina in Chicago.

The cake went over so well in Chicago that I ended up making a second for my vacation with my Virginia family and their friends.  One of their friends on the trip was Maxim, who just so happens to be from Russia and grew up in the former USSR (and knows a thing or two about vodka!).  I was thrilled when he gave the cake his stamp of approval!  Whitney also insisted that it was her favorite dessert that I’ve made thus far, which makes me so happy that it was specifically created with my Nina in mind.  I hope my best friend had a fabulous birthday, loved her cake, and knows how much I love her!

Vodka & Vanilla Bean Cheesecake

Inspired by: UV Cake

1/3 cup plus ¼ cup vodka, divided
(vanilla or cake vodka works well!)

3½ teaspoons powdered gelatin

2 vanilla beans

1/3 cup granulated sugar

525 grams cream cheese, softened

¾ cup superfine granulated sugar

1½ cups heavy whipping cream

Chocolate Crust (recipe below)

–recipe yield: one 9-inch cheesecake

Prepare the graham crust as directed below.  Line the sides of the crust-pressed cake pan with parchment paper and set aside.  Pour ¼ cup very cold vodka and 2 tablespoons very cold water into a small bowl.  Sprinkle gelatin into the bowl and set aside, allowing it to dissolve completely into the liquid.Use a sharp paring knife to split the vanilla bean(s) vertically and to scrape out the seeds from the inside.  Empty extracted seeds into a small saucepan, along with the hollowed whole beans, the regular granulated sugar, and the remaining vodka.  Place saucepan over low heat to dissolve sugar into the liquid.  Bring to a boil and reduce to a simmer for about 1-2 minutes before removing from heat and allowing to cool.

In a large bowl, cream together cream cheese and superfine sugar until smooth.  Beat in the cooled syrup, removing and discarding hollowed, whole beans beforehand.  Gently heat the gelatin mixture until it has reached a liquid consistency, and then beat it into the cream cheese mixture.  In a separate large bowl,  whip the heavy cream until it has reached medium-soft peaks.  Gently fold the whipped cream into the cheese mixture until homogeneous.  Pour the mixture into the prepared pan over top of the chocolate graham crust and refrigerate 3-4 hours, or until set.  Once set, it can be stored by covering the top surface of the cake with a layer of plastic wrap and keeps well in the refrigerator or freezer.  If frozen, thaw in the refrigerator before removing the cake from the pan, peeling away and discarding the plastic wrap and parchment paper, slicing, and serving.

Chocolate Graham Crust
Deliciously salty and sweet, this no-bake crust can easily be made gluten-free by use of gluten-free graham cracker crumbs, which is what I used.

6 tablespoons unsalted butter

3 tablespoons granulated sugar

1 teaspoon salt

1½ cups graham cracker crumbs

3 tablespoons Dutch process cocoa

-recipe yield:
9-inch cheesecake crust

In a small saucepan over low heat, gently melt the butter, eventually stirring in the sugar and salt.  Remove from heat and allow to cool.  Combine cracker crumbs and cocoa powder in a large bowl.  Pour the cooled butter over the chocolate cracker crumb mixture and mix until all the crumbs have been coated.  Press the mixture into an even layer on the bottom of a 9-inch cake pan (either springform or with a removable bottom) and refrigerate to set.

July 26, 2011

Amy Winehouse: A Dessert Tribute

Amy’s recent passing has brought about an incredible sadness in me, one that I didn’t know was possible to feel for someone whom I’ve never met.  I found myself with a temporary loss of inspiration in the kitchen, something that doesn’t happen often.  My mom suggested that I take the opportunity to allow Amy to inspire me, as she and her music have so many countless times before.  But, what could represent Amy on a plate?  After much loving deliberation, we found the inevitable answer: some sort of fabulous mess.

It may come as a surprise that Amy was actually said to be “quite the cook” and enjoyed preparing and feasting on a variety of  comfort foods.  Her dessert tribute, therefore, needed to be something comforting and soul-warming.  After a bit of back-and-forth, I eventually decided to use her favorite cocktail as a starting point for a flavor base, assuming that she’d appreciate a little splash or two of alcohol in the dish meant to celebrate her short life and her beautiful music.  The drink, called a “Rickstasy,” is a banana liqueur cocktail, which eventually lead me to the idea of a sort of  “Bananas Foster Bread Pudding,” to which I included the elements of the drink.  I also made sure to use a delicious loaf of braided Challah bread to represent her Jewish roots.  And, of course, in an attempt to honor her unique style and signature hair, I topped off each hot mess of a serving with a torched meringue “beehive.”

The decadent dessert turned out velvety, rich and smooth… lusciously resembling the same undeniable qualities of Amy’s gorgeous, soulful voice.  The dish may not even come close to doing justice to the ingenious musical stylings of Amy’s legacy, but the thought and process of preparing it and enjoying it was a great (and delicious) way to channel my grief while honoring the ever beautiful and exceptionally talented artist who I so adored and whose music I’ll forever cherish.

Banana Liqueured Bread Pudding

Inspired by: Amy Winehouse & the “Rickstasy”

Adapted from Emeril Lagasse‘s “Bananas Foster Bread Pudding

1 large loaf braided challah bread

½ cup unsalted butter

1½ cups light brown sugar

½ teaspoon cinnamon

¼ teaspoon ground ginger

6 firm-ripe bananas, cut into ¾ slices

¼ cup banana liqueur

¼ cup vanilla vodka

¼ cup peach bourbon

4 large eggs

3 cups heavy whipping cream

½ cup whole milk

½ cup Irish cream

1 teaspoon pure vanilla extract

pinch salt

–recipe yield: about 10-12 servings

Preheat oven to 350 degrees and butter a 10×14” ovenproof dish. Using a serrated knife, slice bread into rough cubes, collecting about 6 cups of the cubed bread to be used for the pudding.Melt butter in a large skillet over medium heat, eventually stirring in 1 cup of brown sugar, cinnamon, and ginger until dissolved and combined (about 2 minutes). Add banana slices and reduce heat to medium-low. Cook 3-4 minutes, stirring and flipping the bananas to brown each side evenly. Stir in banana liqueur and allow to combine and warm through. Carefully add vodka and bourbon and shake to incorporate and flame the pan. Continue to gently shake the pan until the flame dies. Take skillet off heat to cool.

In a large bowl, whisk together the eggs, remaining brown sugar, cream, milk, Irish cream, vanilla, and salt.  Stir in the cooled fruit mixture and the cubed bread, tossing to coat.  Transfer entire mixture to prepared pan and bake for 50-60 minutes, or until firm.  Cool on a wire rack for about 20 minutes.

To serve, scoop warm bread pudding onto individual dishes, topped with a “beehive” mound of vanilla meringue, if desired.

July 14, 2011

Kosher Kupcakes

         

As if publishing Pumpercake’s Seven-Layer Cake this week wasn’t exciting enough, I’m absolutely thrilled to be a guest blogger at  Joy of Kosher today!

A Joy of Kosher representative contacted me asking for a guest post and a couple summery cupcake recipes that could be made pareve (without dairy).  My guest post features Pumpercake’s cocktail-inspired “Margarita Cupcakes,” and “Black & White Cupcakes,” inspired by the well known Jewish cookie.

Make sure you stop by Joy of Kosher today to take a look at Pumpercake’s cupcake article, recipes, and pictures, as well as the many other great articles and wonderful everyday recipes throughout the site!