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15
3. Once milk/cream mixture comes to a
simmer, add the milk/sugar mixture and
stir until fully combined. While still set
over medium/medium-low heat, stir
continuously until mixture boils and
thickens so that it can coat the back of a
spoon (this will take about 15 minutes,
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 in 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 tiramisu.
Ham Steak with
Red-Eye Gravy
A twist on the Southern breakfast staple.
Serve alongside biscuits and grits.
Makes 2 servings
1 teaspoon 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