Wednesday, June 22, 2016

Mango Bango Cheesecake


Rose's Mango Bango Cheesecake
is really simple to bake 
once the ingredients are in hand.
Oddly enough, 
it was the full fat
Greek yogurt 
which was difficult to find.
Non-fat was everywhere.
Hunting down the canned
mango pulp from India
took me on a
fun journey.
I had no idea very near
to my house is an
excellent Indian grocery.


Vegetables I'd never seen before
but have probably eaten.
We love Indian food
in my family.



There was everything in this shop.


Rows of pulses


Packets of ready to make deliciousness.


Cooking pots, pans, utensils of 
all sorts.


Jewelry to go with sari's


The owner was so much fun
and completely amused
when I asked 
if he could have
cooking lessons in the store?


Indian DVD's and medicine galore.
The freezer 
was packed with amazing ice cream flavors,
desserts and candy of all sorts,
and everything else under the sun.


This is all I bought.


Mangoes from India sweetened with sugar.


Mis en place


First off prepping the pan
with Ladyfingers
and 
pulverizing the rest 
into crumbs
to fill in the space.


Onto the filling;
reduced 
mango pulp 
and while 
cooling mixed up
the filling.
Egg yolks, sugar, cream cheese,
yogurt, lime juice, vanilla, salt, cardamom
and the
Greek Yogurt.


Half the batter is poured over
the Ladyfingers
with dollops of the 
reduced mango pulp
whisked in.
The rest of the batter
is poured 
and again,
the reduced mango pulp
swirled into the batter. 


Hours of resting and chilling later,
a thickened mango sauce
is poured over the cold
cheesecake.


Voila!
Foil held and the springform
pan released.


This is mango heaven
on a fork!
~
by 
Rose Levy Beranbaum




































Wednesday, June 15, 2016

Cherry Sweetie Pie


This pie is a sweetie, indeed!



While checking out at Trader Joe's
with sweet cherries,
the lady scanning my groceries
asked if I had tried 
the 
Rainier Cherries?
She said they were sweet,
sweeter than the dark red bing cherries,
with just a hint of tartness.
How could I pass them up?


Both kinds of cherries, plum puree,
sugar, cornstarch and salt 
all cooked together
until thickened.
I love this step
Rose devised 
to ensure thickened filling.

Lemon zest and vanilla are 
stirred into the cooled cherry mixture.


Popped into Rose's 
Cream Cheese Crust
for a nice chill before baking.


Baked until the juices started to bubble,
aroma filled the house.

And then the three hour wait!
We made it one and half hours
and cut into it.



Huzzah!
The filling had the perfect flow.


The flavor is amazing.
The crust flaky.
If ever there was a perfect
sweet cherry pie recipe,
this is it.
~
by
Rose Levy Beranbaum












Wednesday, June 8, 2016

Yorkshire Popovers


Yorkshire Popovers

What fun these light and airy popovers are
from 
Rose's Melting Pot
cookbook!


I have wanted to make these
ever since I started watching
All Creatures Great and Small
on PBS.

I didn't think I would ever come across
a recipe that used something besides beef fat.
I'm grateful Rose devised this recipe.

So simple with flour,
salt, sugar, butter,
milk and eggs.

After these are mixed together,
the batter is well chilled,
then poured into a very hot
buttered muffin pan.
I'm definitely ordering 
a proper popover pan.
  

Filled with cheese-y, herb-y
scrambled eggs
they are delicious.
~
by
Rose Levy Beranbaum



Monday, June 6, 2016

Rum Raisin French Toast



This has to be the all time best
Cinnamon Raisin bread
which turns into
world class French toast.

Open 
The Baking Bible
and be happily surprised by a very easy recipe.

Sponge

Cinnamon Bread
can often be sickly sweet
with an overly spiced
 dense texture. 
Not this recipe.

Dough

The ingredients are simple enough: 
water, unbleached flour, 
yeast, honey, dried milk powder,
yeast, salt, raisins, brown sugar, granulated sugar,
cinnamon and butter.

A few warm risings with a cold 
refrigerator rise


And a lovely easy to work with dough
evolves.


Baked and cooled


Sliced soaking in the French toast custard
(cinnamon, eggs, cream, milk, salt, sugar,vanilla and rum)


This is hands down better
than any pricey
Sunday brunch. 


~
by
Rose Levy Beranbaum







Friday, June 3, 2016

Pecan Praline Scheherazades


Pecan Praline Scheherazades

If you never thought you
could make amazing
homemade caramels,
hold on to your hat
because you can
thanks to
Rose's recipe.

These are better than the 
sixty cents for one 
piece of 
Celtic Sea Salt Caramels
I might buy
at the neighborhood
box shipping shop,
when running errands.

Honestly, 
these caramels
are amazing.
The lady who owns the business
told me how she used to make
homemade caramel for Christmas
with her grandmother
and these
were the closest ones to those
childhood memories.
Rose's are better!


With these few simple ingredients,
butter, creme fraiche,
Lyle's Golden Syrup, white and brown
sugar, salt and pecans
and dash of vanilla-
you, too, can stir up
an amazing batch of candy.


All it takes is a great deal
of patience with a 
watchful eye on the thermapen.
(Thanks Nicola!)


Fold in the toasted pecans
and let cool enough
to spoon onto a 
lined baking sheet.

I rolled some around apple slices
because I love
caramel apples.
So good!



The rest are chilling in the frig.


Simply amazing.
It never ceases to amaze me
when I can make something out of 
Rose's books
that I never thought I could.
~
by
Rose Levy Beranbaum











Thursday, June 2, 2016

Trifle

After giving away nearly all the 
Lemon Icebox cake,
my husband asked if there was any left?
No, but there was leftover luscious filling.
It was just calling out to be turned into
a trifle.


Back to the store
for a smaller angel food cake.
The cake was spread with
the filling
and sandwiched in the bowl.
Drizzled with Cara Cara fresh orange juice,
 then layered sweetened raspberries,
more cake and raspberry whipped cream.
I only wish I had more
of Rose's filling.
Somebody kept snitching spoonfuls.
~




Tuesday, May 31, 2016

Lemon Icebox Cake


Luscious lemon cloud on a plate,
that's what this is.
Rose's Lemon Icebox Cake
is lighter than air,
what I call
Bridge Lady Dessert.

Growing up 
my brother and I 
were witness
to our mom's
bridge groups
trying to outdo
each other
when it came to desserts.
We were the happy
recipients
of leftovers.


Start with an angel food cake.
Rose's angel food cakes are divine.
They are perfectly sweetened
and light as a feather.


This is not one of her's!
It was either a store bought
cake or no icebox cake.
Humidity was up
and
it was an exhausting week.
I would have had 
a nervous breakdown
had 
it fallen out of the pan 
in a splat.


The ethereal filling
takes a lot of lemon zest.
I detest
making lemon zest.
Is that a haiku?


I had been eyeing this bag
of pink lemons at Trader Joe's.
It reminds me of a grapefruit.


Lemon curd requires loads of patience
but is so worth it.


Italian meringue requires a stiff drink
or at least steadying one's nerves
and taking the sugar syrup head on.
Folded together with whipped cream 
and 
the lemon curd,
well, I could easily have stopped right there.
I was honestly shocked how delicious 
this concoction is.


Slicing a top  and bottom ring
off the trimmed cake,
the rest is cut or torn into pieces.
The humidity was already
starting to cause
the cake to moisten
so I had to tear it apart.


Layered with the filling
and packed in the frig 
for twelve hours.
Twelve hours?!
It was a very long twelve hours.


Plain


With Rose's wonderful
raspberry sauce.


This recipe
is an
absolute winner.
~
by
Rose Levy Beranbaum