Yield: 2-3 servings
Ingredients:
- 1 cup sweetened shredded coconut
- 1 cup sweetened condensed milk
- ½ tsp vanilla extract
- ¼ tsp cream of tartar
- 1 egg white (at room temperature)
- Pinch of salt
Method:
- Preheat oven to 325°F.
- Combine the shredded coconut, condensed milk, and vanilla in a medium-sized bowl.
- In a separate bowl (medium-sized), beat the egg whites until foamy, then add salt and cream of tartar, and beat until medium-stiff peaks are achieved.
- Fold the egg whites into the coconut mixture.
- Using a small ice cream scoop, place the batter onto a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, or until the macaroons are a nice golden brown colour.
- Allow the macaroons to cool and then serve.
Yield: 6 servings
Ingredients:
- 3 egg yolks
- ½ cup granulated sugar
- ¾ cup mascarpone cheese
- 1 cup whipping cream
- ¾ cup brewed espresso, cooled to room temperature
- 1 + 1 tbsp brandy
- 24 ladyfinger cookies
- Cocoa powder for dusting
- Chocolate shavings for decoration (optional)
Method:
- Brew the espresso and add 1 tbsp of brandy to it once cooled to room temperature.
- In a medium bowl, combine egg yolks sugar using an electric mixer until smooth and creamy.
- Prepare a double boiler using a small saucepan and steel bowl. Water level in the saucepan should be 1 inch below the bowl. Bring water just to a boil and then reduce to low heat. Transfer egg mixture to the bowl. Continuously whisk the egg mixture while it cooks until a custard-like consistency is achieved (5-7 minutes). Remove from heat and allow it to cool.
- Once egg mixture is cool, add mascarpone and 1 tbsp of brandy and mix well on low until smooth and creamy.
- In a separate bowl, whip the cream until stiff peaks are formed.
- Fold the whipped cream into the egg and mascarpone mixture. Set aside.
- In a square or rectangular glass baking dish, arrange 12 ladyfingers in a row after lightly dunking them on both sides in the espresso mixture.
- Pour about half the cream mixture onto the first layer of ladyfingers, ensuring the layer is smooth and evenly spread over them.
- Repeat the process with the remaining 12 ladyfingers and arrange them on top of the cream layer.
- Pour the remainder of the cream mixture on top of the next layer of ladyfingers, and ensure it is smooth and evenly spread.
- Dust the final cream layer with cocoa powder using a sieve.
- Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours or overnight.
- Decorate each serving with chocolate shavings if desired.
Yield: 3-4 servings
Ingredients:
- 1 cup Arborio rice
- 4-5 cups chicken broth
- 3 tbsp + 1 tbsp olive oil
- 2 tbsp + 1 tbsp salted butter
- 1 large garlic clove, minced
- 1 shallot, sliced
- 2 tbsp white cooking wine
- Zest of 1 small lemon
- 2 tbsp fresh lemon juice
- 1 tsp salt
- ½ tsp black pepper
- ½ lb shrimp, peeled and deveined
- ½ cup asparagus, chopped
- 1 tbsp chopped fresh Italian parsley
Method:
- Bring broth to a simmer in a medium saucepan. Keep on low heat.
- Heat 2 tbsp butter and 3 tbsp olive oil in a heavy-bottom large saucepan over medium heat. Add garlic and shallots and sauté until translucent and fragrant (2-3 minutes).
- Add shrimp and asparagus, salt and pepper. Cook until shrimp turns pink (3-4 minutes). Remove shrimp and asparagus from pan and set aside.
- Add 1 tbsp of olive oil to the pan and stir in the rice. Toast for a few minutes until aromatic. Add the wine. Cook until liquid is absorbed, stirring often, about 2 minutes.
- Add 1 cup of hot broth, simmer over medium-low heat until the liquid is absorbed, stirring often. Keep adding more broth, a couple ladles at a time, stirring often. Cook until rice is just tender, and mixture is creamy, about 30 minutes.
- Once rice is almost cooked, add the lemon juice and zest, shrimp and asparagus. Continue to add more broth to cook the rice if needed. Off the heat, stir in remaining 1 tbsp of butter.\
- Garnish with Italian parsley.
