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16
depending on the stove being used).
4. Remove pan from heat, stir in pectin, strain
and cool to room temperature. Cover and
refrigerate overnight.
5. Whisk mixture together again before
pouring into the ice cream maker. Pour the
mixture into the mixing bowl of the
Cuisinart
®
Ice Cream Maker. Mix until
thickened, about 30 minutes. The gelato
will have a soft, creamy texture. If a firmer
consistency is desired, transfer to an
airtight container and place in freezer for
about 2 hours. Remove from freezer about
15 minutes before serving.
Tiramisù
A simple variation of the Italian classic.
Makes 9 servings
1 container (8 ounces) mascarpone
cheese, room temperature
1 cup chilled heavy cream
¼ cup plus 2 tablespoons
confectioners' sugar
2 tablespoons plus 1 teaspoon dark
rum, divided
1½ cups brewed espresso, cooled
28 Savoiardi (crisp Italian ladyfingers)
¼ cup unsweetened cocoa powder,
for garnish
1. Beat the mascarpone in a medium bowl
using a Cuisinart
®
hand mixer until
lightened and slightly whipped. In another
bowl, whip the heavy cream to soft peaks,
adding the confectioners’ sugar a little at a
time while whipping. Add 1 teaspoon of
the rum and whip briefly to incorporate.
Gently fold the whipped cream into the
mascarpone,
1
⁄3
at a time, until completely
incorporated.
2. In a shallow bowl, mix the espresso with
the remaining 2 tablespoons of rum.
Working with one ladyfinger at a time, dip
the cookie into the espresso, soaking each
side for a few seconds, and transfer to
9-inch square baking pan or dish. Repeat
with 13 more of the ladyfingers, arranging
in the bottom of the dish to cover the
entire surface. It should be a tight fit.
3. Evenly spread half of the mascarpone
cream over the ladyfingers, covering the
entire surface. Dip the remaining
ladyfingers and arrange over the cream.
Spread an even layer of the remaining
mascarpone mixture on top. Cover with
plastic wrap and chill for at least 6 hours.
4. Before serving, pour the cocoa powder
into a small strainer and dust over the top
of the tiramisù.
Ham Steak with
Red-Eye Gravy
A twist on the Southern breakfast staple.
Serve alongside biscuits and grits.
Makes 2 servings
1 teaspoon canola or grapeseed oil
1 7-ounce smoked ham steak,
¼-inch thick
½ cup brewed espresso
1 teaspoon granulated sugar
1 tablespoon unsalted butter, chilled
1. Put the oil into a 10-inch skillet and place
over medium-high heat. Once the oil is hot
and shimmers, add the ham steak. Cook
until browned, about 5 to 6 minutes per
side. Remove ham to a plate and set aside.
2. Add the coffee to the skillet and stir with a
wooden spoon, scraping up any bits on
the bottom of the pan. Stir in the sugar to
dissolve. Simmer the coffee until it has
reduced by about
1
⁄3
to ½. Right before
taking the pan off the heat, swirl in the
butter until incorporated. Remove the pan
from the heat.
3. Slice the steak in half and spoon gravy
over the top or serve on the side.