Strawberry Tortoni

I’ve been looking to find a recipe for Strawberry Tortoni for some time but my efforts have been unsuccessful. The few recipes I came across didn’t impress me enough to give them a try so what else was left to do than create a recipe of my own.

After checking my recipes for Amaretto Biscuit, Chocolate Cookie Crumb and Coffee Tortoni the Amaretto recipe seemed the best one to experiment with.  Some adding and subtracting of ingredients produced a rather delicious Strawberry Tortoni.

Removing the Amaretto cookies, Amaretto liquor and almonds from the original recipe left me with  basic tortoni ingredients of egg whites, whipping cream and sugar.

Adding liquor to frozen dessert keeps it from freezing solid. I replaced the Amaretto liquor with an equal amount of Grand Marnier to give the desired texture.  Not to worry, the alcohol is not detectable in this dessert.

Adding fresh strawberries to this mix was not going to give me the strawberry taste I was looking for so I decided to use a cooked strawberry filling that I make regularly to top anything from ice cream to cheesecake. As easy as cooking down some strawberries and thickening the juices with a sugar, cornstarch mixture this idea offered some potential.

In the winter months frozen store bought strawberries give better results since out of season fresh strawberries usually lack taste and sweetness.

The usual paper muffin cups were used to freeze the tortoni in but this was a great opportunity to try out a recently purchased heart shaped silicone mould, totally unsure of any success but worth a try. 

Had the result in using this mould been unfavourable no one would be the wiser since it would remain my little secret and I would be the one responsible to get rid of the delicious but unpresentable evidence.

It was a good day for success!

Strawberry Tortoni

Strawberry Filling

2 cups frozen or fresh in season strawberries

2 to 3 tablespoons water

3 tablespoons granulated sugar

1 tablespoon cornstarch

1. Place strawberries and water in saucepan and simmer until strawberries begin to break down.
2. Mash larger pieces with fork or potato masher.
3. Mix sugar and cornstarch thoroughly (this will ensure that cornstarch will completely dissolve and not clump when added to the strawberries.
4. Add mixture to strawberries and stir until thickened. (thickening takes a short time, stir continually)
5. Place into a bowl and cool down then place in refrigerator until cold.
6. Makes about 1 cup filling.

Tortoni

2 cups whipping cream (35% cream)

3 large egg whites

1 cup confectioners’ sugar (sift to remove lumps after measuring) divide in half

1/8 teaspoon cream of tartar.

1 cup strawberry filling
2 tablespoons Grand Marnier or favourite liquor.

1. Beat egg whites and cream of tartar until foamy, gradually add half of the confectioners’ sugar (1/2 cup) and continue beating until stiff.
2. With clean beaters whip cream and gradually add remaining ½ cup confectioners’ sugar until very thick.
3. Fold strawberry filling and Grand Marnier into whipping cream.
4. Fold egg whites into whipping cream mixture until well mixed.
5. Fill paper cups and place in freezer.
6. Once frozen, place in a container and store in freezer.
7. Remove from freezer for a few minutes before serving.
8. Makes 15 tortoni.

Notes, Tips and Suggestions

• Canned strawberry filling will probably work in this recipe although nothing compares to homemade.
• If you are making the strawberry filling to top ice cream or a cheesecake no need to mash them before adding the sugar, cornstarch mixture.

Chocolate Coconut Muffins

My most enjoyable baking moments are in the quiet of the early morning, best time to concentrate on one of the things I love to do most…bake something sweet!

I came across this recipe for Chocolate Coconut Muffins in a muffin cookbook.  A small scrap of paper marked the page that was saved while recipe hunting through the book one fine day.

While moving my cookbook collection to a better location I noticed the scrap of paper peeking out from the book and became curious as to what recipe had once caught my eye. It was the coconut center that appealed to me most and since chocolate ranks high on my favourite flavours list there was no question that the time had come to try this recipe out.

These Chocolate Coconut Muffins looked more like cupcakes than muffins but I decided to reserve judgement until after tasting.  After some serious taste testing it was concluded that they do fit into the muffin category but should definitely be saved for more special occasions.

Perhaps a special breakfast?

Chocolate Coconut Muffins

Filling

¼ cup skim milk powder

2 tablespoons hot water

1 teaspoon soft butter

¼ teaspoon almond extract

1 cup coconut, flake or medium

1. In a small bowl mix milk powder with hot water stirring vigorously to blend well.
2. Stir in butter and almond extract then coconut.
3. Form into 9 balls set aside.

Muffins

2 cups all-purpose flour

¾ cups granulated sugar

¼ cup unsweetened cocoa

½ teaspoon salt
1 tablespoon baking powder

½ teaspoon cinnamon

1/3 cup oil (corn or canola)
1 cup milk
1 egg

1. In a large bowl sift together flour, sugar, cocoa, baking powder, salt and cinnamon, make a well in the center.
2. In a small bowl beat together milk, egg and oil.
3. Pour wet ingredients into well and stir until moistened.
4. Fill paper lined muffin tins ¾ full of batter.
5. Push coconut ball into center of each muffin.
6. Bake in preheated 400 degree F. oven for 20 to 25 minutes.
7. Makes about 9 large muffins.

Notes, Tips and Suggestions

• The original recipe states the yield as 16 muffins... no gorgeous muffin tops if you make this many.
• Reducing the number to 9 gives beautiful extra large, highly presentable muffins and a whole lot more coconut center.
• A very light dusting of confectioners' sugar is not essential but dresses them up considerably!

Cocoa Ripple Ring

Cocoa Ripple Ring is cake at its finest.  I’m sure this recipe bakes well in a loaf or square pan but the use of a ring mold elevates the presentation considerably.

It was time to revisit this old recipe since I haven’t made it in years.  The smaller size is great for those times you really don’t need a large cake.

This little ring cake tastes as good as it looks.  The ingredients are simple and come together to create a delicate, not too sweet treat to be enjoyed any time of the day.  It’s a great addition to brunch or afternoon tea spreads as well as a sweet morsel to be enjoyed all by yourself with a good cup of coffee or tea.

There’s really no need for a special event to enjoy this delicious cake although dressing it up a little will make it fit for any occasion!

Cocoa Ripple Ring
½ cup shortening
¾ cup sugar
2 eggs
1½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoons salt
2/3 cups milk

Cocoa Ripple
Mix together
2 tablespoons unsweetened cocoa powder
¼ cup sugar
1/3 cup chopped walnuts

1. Sift together flour, baking powder and salt
2. Cream together shortening and sugar.
3. Add eggs and beat until light and fluffy.
4. Add flour mixture to creamed mixture alternately with the milk beginning and ending with dry ingredients.
5. Spoon a third of the batter into a well- greased 6 ½ cup or 9x9x2 inch baking pan.
6. Sprinkle half the cocoa mixture over batter.
7. Repeat layer of ripple ending with batter.
8. Bake in preheated 350 degree F.  oven for 40 to 45 minutes or until wooden skewer poked into cake comes out clean.
9. Let stand 5 minutes then invert onto cooling rack to cool completely.
10. Lightly dust top with confectioners' sugar.

 

 

 

 

 

 

 

 

Notes, Tips and Suggestions

• Substitute 1/3 cup instant cocoa powder for the ripple instead of the cocoa and sugar mix. 
• If baking in square pan check for doneness at 30 to 35 minutes.
• 1/2 cup of unsalted butter can also be substituted for the shortening.
• Will try adding a couple of teaspoons of instant espresso powder to the cocoa mixture for Mocha Ripple Ring next time I make this.

Stracciatella

My first recollection of Stracciatella also known as egg drop soup is at an Italian wedding many years ago.  Back then almost every wedding reception dinner began with a steaming bowl of these egg strands in chicken broth sometimes with added tiny meatballs and finely chopped dandelion greens.

Over the  years I’ve come across variations of this recipe including the addition of spinach or semolina but I prefer to keep it simple using only eggs, grated cheese, freshly chopped Italian parsley and good home made chicken broth.

I don’t remember following any particular recipe when I began making Stracciatella for my family but have continued making it in the same uncomplicated way for years many times using left over chicken broth from a previous dinner. A little bowl goes a long way.

There’s a little story behind my recipe for Stracciatella.  I made it often when my children were young but I knew that if my daughter ever saw me pouring eggs into some hot soup there would be little chance of her eating it.

I would make sure she was nowhere near the kitchen to witness the preparation and she grew up believing it was actually pasta in the soup and not egg.  It became known as “fluffy pasta” at our house and she along with everyone else enjoyed it for years.  Many times her curiosity lead her to wonder what packaging  this “fluffy pasta” came in and she would ask me to call her into the kitchen when I was ready to cook it so she could see.

I went to great lengths to keep the truth from her. Somehow there was always a good reason why her curiosity was never satisfied.  What can I say; a mother’s got to do what a mother’s got to do for the good of her children. 

I don’t know exactly when it happened but the truth eventually came out. 

I recently asked her when the great realization occurred and she couldn't clearly remember. Perhaps it doesn't really matter since she still likes it and I haven't heard any complaints on the matter.

I think it's safe to say I’ve been forgiven!

Stracciatella

I usually don’t use exact measurements when making this.  I assess the amount of broth and eyeball the rest of the ingredients.  For this post the broth was measured and as much of the remaining ingredients required were added. Measurements need not be exact but this recipe will give a starting point.

4 cups clear chicken or turkey broth.
3 large eggs
about 1/2 cup finely grated cheese
3 to 4 tablespoons finely chopped fresh Italian parsley
salt and pepper to taste.

1. Finely chop parsley.
2. In a bowl beat the eggs, parsley, cheese, salt and pepper very well, set aside.
3. Heat broth to the point of boiling but do not allow to boil.
4. Add egg mixture in a thin, steady stream into the hot broth stirring vigorously with a fork until mixture begins to cook and come together in fine strands.
5. Remove from heat and continue to stir with fork separating the egg mixture. (you don’t want scrambled eggs)
6. Serve hot with extra grated cheese.

Notes, Tips and Suggestions

• Stracciatella can be made ahead but egg mixture may begin to come together and begin looking like scrambled eggs if left too long. At this point use a wisk or an electric beater attaching only one wisk to the beater to break it apart and once again become “fluffy pasta”.
• If you decide to add some spinach, chop some tender spinach leaves and add to the hot mixture just before serving, the heat of the broth will cook the spinach sufficiently.
• Sometimes a few tablespoons of semolina is beaten into the egg mixture to keep the eggs from scrambling when added to the hot soup.  I’ve never found this necessary, vigorously wisking egg mixture with a fork into the very hot broth works well in achieving those lovely egg strands.
• A good quality store bought chicken broth will also work quite well.