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Category Archives: Holiday tradition

Hello 2022 and a Tiramisu Recipe

Hello 2022 and a Tiramisu Recipe

It’s a new year, so let’s get it off to a good start by writing again. Truthfully, I’ve gotten out of my groove for some time. Covid hasn’t helped things, nor has farming and raising 8 chickens for the past year.

My niece Michelle and her boyfriend Nitin

I’ve loved being in my garden. It has brought me peace and a great deal of exercise which I love. For a 50 something lady, I’m doing pretty good health wise. About 80% of my family got Covid during the holidays. That includes my husband, whom I live with. It hasn’t been easy staying away from him since he works from home and has for the past almost two years. We get along great, but not having time to myself to write has been an issue. 

My Sister Julie, Me, Sister Susan and Brother Rick on Christmas Eve

I also gave up my gym membership two years ago and that’s where I wrote each and every blog post. I would order a beer and an appetizer after a workout and get to writing. I miss that space, but am happy to spend more time in my garden and with my chickens.

My “girlfriends” Babe, Arthur, Mabel, Burtha, Mary Kate, Caramel Corn, Dolly and Bee Bee have been a huge blessing in my life. They bring me joy each and every day. I spend time talking to them, feeding them, cuddling them and driving to local grocery stores to pick up fresh greens and almost spoiled fruit and veggies. If the chickens aren’t interested in celery, or peppers, or whatever, I compost it. Nothing gets wasted here. Sometimes the tomatoes or corn are good enough to eat for us. In which case, it becomes a bit of work and a time commitment for me to separate everything, refrigerate it and feed it or compost it, etc… I love to juice celery, turmeric, beets, ginger, carrots, apples, kale and spinach for Ken and me and then give the pulp to the chickens. They basically get to have any leftovers that we can’t eat. Spoiled girls for sure.

Back to Covid. Right now the Delta and Omicron variants are here in the Bay Area. No one knew they were ill on Christmas eve. Maybe they were asymptomatic, but it was a superpreader event like no other. So far, everyone has survived. Everyone was vaccinated. Not all of us were boosted, which means their cases will be more severe.

I listen to podcasts at night when I can’t sleep and one of them is from Vincent Racaniello called MicrobeTV. He is known as the Earth’s Virology Professor and he has guests that chat with him and answer questions. It is very interesting to me. Probably not something I should be listening to in the middle of the night, but whatever. I learn a lot about Covid-19 and what’s going on.

Sometimes I listen to the Live Twitter feed of theCovid-19:Updates for the US. My favorite is listening to Governor Murphy in New Jersey who speaks every Monday or Wednesday about the numbers of deaths, whether schools are open, stories about the people who have passed away, etc… Last year, I listened to Governor Cuomo in New York, but he has since lost his job. I love learning. It’s a passion of mine.

I haven’t baked as much recently. My friend Marie and I got together last October and baked tiramisu together. I have a few recipes that I use and I promised her that I would post the recipe. I know. I’m a little late. Oh well…

 Ohh. And I’ve been quilting too. I also attended a 5th birthday party for a special little girl in my life. The BEST day ever. I’ve made marajuana pound cake, apple cake with cannabis leaves which is GREAT for sleep, and cannabis butter from plants I grew last summer. Recipe coming soon.

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Billie’s 5th Birthday at a park in Walnut Creek

I attended a Holiday concert with Blackhawk Chorus that my son Andrew and good friend Denise Clark performed in which was a blast. 

From the Back left Sue, Nintin, Laura, Curtis, Andrew, Dan, Second row: Hanson, Michelle, Shannon, Nancy, and Terri Ann. And Me in front
Blueberry Pie

I spent Christmas day with my 2 boys, my hubby, my older sister Susan and my dad Ron which was unexpected, but so much fun. We made a ham, scalloped potatoes au gratin, and a blueberry pie with a heart shaped crust and Marion Berry ice cream.

My Daddio and Me with our #Smythfamilyfarmwc hats from my cute husband Ken
Here are the four of us on Christmas Day . Starting in Back: My Husband Ken , son Andrew. Second row: Son Curtis and Me
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Back to the recipe.

Tiramisu Recipe

You can purchase 30 small Savoiardi cookies instead of making ladyfingers. Or make a Chiffon Cake and use that instead.

Lady Fingers: 

Preheat oven to 350 degrees F.

 Butter a 12X16 inch baking tray. Line with Parchment paper and brush again with butter.

In a mixing bowl, whip the egg yolks with ¼ C sugar until ribbon stage and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining ¼ C sugar and continue to whip to medium peaks. Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture.. Fold in ½ of the egg whites. Then fold in ½ of the remaining flour mixture. Lastly, fold in the remaining ½ egg white mixture. Pour the batter into the prepared baking dish, and with an offset spatula, carefully spread the batter evenly. Bake for 12-15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. This can be made up to two weeks in advance, wrapped in plastic wrap and foil and stored in the freezer. 

Mascarpone Cream:

Ingredients: 

6 Egg Yolks

6 Egg Whites

1 C Sugar

¼ C Marsala

¼ C Italian Brandy

2 Lbs mascarpone cheese

2 sheets gelatin or 2 Oz unflavored Knox gelatin

¼ C cold water

2 ½ C Heavy Cream

Espresso Syrup:

1 C hot espresso or use 1 T dry espresso powder with water

3 T brown sugar

1 T sugar

1 teas lemon juice

1 teas vanilla extract

¼ C Kahlua

½ C grated Bittersweet chocolate (preferably Guittard or Ghirardelli) 

½ C Cocoa Powder Dutch Processed

Mascarpone Cream:

Directions

In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a ban marie/double boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste,( called sabayon). Remove from the double boiler and cool mixture over an ice bath or until room temperature. Whip the mascarpone cheese to soft peaks. Fold the cooled sabayon into the mascarpone until well incorporated. Place gelatin sheets in ¼ C cold water. After 5 minutes, pour mixture into a small pot and melt on medium heat. Cool. Fold melted gelatin into mascarpone sabayon mixture. Beat the egg whites to stiff peaks. Fold egg whites into mascarpone mixture ¼ at a time. Place heavy Cream in a cold bowl and mix until whipped or “chantilly” stage.Fold into sabayon mixture.Mixture should be smooth and light. Use as layers in the tiramisu or as needed. Can be made up to four hours ahead.

Espresso Syrup:

Brew fresh espresso. (or go to Peet’s Coffee or Starbucks and buy 1 Cup). To one cup of espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.

Assembly of Tiramisu:

Divide the sheet of ladyfingers into 2 (8X10Inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions. To assemble, spread the first portion of the mascarpone cream at the bottom of a deep (8X10-inch) deep dish topped with 1 sheet of ladyfingers. (Or for fun use wine goblets) Pour one portion of espresso syrup on to the layer of ladyfingers until soaked using a brush. Repeat process. Sprinkle grated chocolate and cocoa powder on top of mascarpone. Lastly, top with remaining mascarpone cream, and cover with grated chocolate. Cover pan and refrigerate at least 2 hours before serving.

Note: If not serving right away, keep in freezer wrapped tight with plastic wrap and foil. (I’ve kept mine in freezer up to 3 months!) When ready to serve, transfer to fridge to defrost or take out of freezer and leave on the counter to defrost.Then top with whipped cream and chopped chocolate and a sprinkling of cocoa powder when serving.

Recipe was developed by combining Sullivan’s Sweets and Savories cookbook, Diablo Valley College’s Pastry Baking class tiramisu recipe, Food Network’s Barefoot Contessa and celebrity Italian chef Mario Batali’s recipe. You can double or triple the recipe to make a large amount to share with friends and family. 

I had to stop and take a break to bring treats to my chickens “girlfriends.” Ken stopped by Lunardy’s on his way home from soccer and picked up a box of sprouts, broccoli, butternut squash and seeds, spinach, carrot tops, celery and lettuce. They were thrilled. Brought out the garbages, transferred the laundry to the dryer, texted a few friends, replied to Instagram posts and here I am.

And it goes without saying that we miss my Mother in Law Nilda Smyth who died last October a week before she turned 90. We love you Grandma Nilda.

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Me and my husband Ken Christmas 2021

Happy New Year everyone and hope to be writing again soon.

Teri

 

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Praise the Lard. An Evening With Tamales

Praise the Lard. An Evening With Tamales

Ready to try making home made tamales? In today’s blog I will give you ingredients and instructions for making the best mole sauce for the best tamales you’ve ever tasted. I worked up the courage to make these a few weeks ago for my family. My husband had been traveling, so I knew having a nice home made meal would appeal to him. My mother introduced me to Cardenas the new Mexican specialty store and I was inspired. Here are my recipes for home made tamales with pork and mole sauce.

Mole Sauce for Tamales

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All this Mole goodness made in my blender

Ingredients:

1 Bag Dried Pasilla peppers (about 6) Or whichever dried pepper you prefer

1 Bag Dried Ancho peppers (about 6)

Place these peppers in a dry Le Creuset pot to heat and release oils. Then soak in 2 Cups hot water for 15-30 minutes. Then add to blender with remaining ingredients.

¼ C Sesame seeds

¼ C Almonds

1 Plantain cut into chunks.

Heat these three above ingredients in a pot on the stove until caramelized. Then add to blender.

 

6 Prunes

1 Allspice

2 Cinnamon sticks

¼ C Peanuts

1 Tablespoon White vinegar

1 Tablespoon Dried oregano

½ C Beef broth, veggie broth or chicken broth

½ C brown sugar

4 ounces Mexican chocolate melted in microwave

1.5 C Herette Chocolate Hazelnut Porter or Guinness Beer. 

Add above ingredients to blender.

 

Take 6 tomatillos, 1 white onion, 4 garlic cloves, 

2 whole tomatoes, 1 green ancho chile and roast on a sheet pan for 20 minutes.

Put all ingredients into the blender and puree until smooth. Let mole cook in a Medium size pot on the stove for 1 hour or longer until flavors are combined. Set aside.

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My Mole Negro made from scratch

Tamale filling :

Take pork leg or turkey and cook until done. I seared pork cutlets, then boiled them slowly with fresh chopped herbs oregano, thyme and parsley, a white onion, 1 celery stalk and 1 carrot covered in water until cooked through, about 1.5 hours. Remove from water and cool. Fry in peanut oil until the pork is caramelized. Set aside.

Buy a pre made tamale puree at a Mexican specialty store. I went to Cardenas in Concord California. Make sure it isn’t (pina) pineapple flavor! First big mistake.

Didn’t realize I had made pineapple flavor tamale until I tasted it for breakfast the next day with a couple of scrambled eggs. Just horrible! Too sweet and I had to throw the entire batch in the garbage. What a waste!

Tamale recipe:

2 Cups Manseca or masa harina

1 Cup Chicken or Vegetable Broth

1 teaspoon baking powder

⅔ c  Fat Works Leaf Lard melted

 

Instructions:

Put all ingredients in a large bowl and stir until combined.

 

8 Oz dried corn Husks (soak overnight in warm water)

 

Next, make sure if you make your own tamales, you check the expiration date on the masa. It’s called Maseca and my friend picked some up for me at the store since she had a few things to pick up. After I had made and assembled more tamales,and steamed them, I tasted them. The masa tasted weird. Now I am not a tamale expert, but these had a funky taste to them. After checking the expiration, I realized my friend had gotten an expired bag of Maseca. Sad face.

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Here’s my Masa mixture for my Tamales.

In any case, my first try at this complicated meal ended twice in disaster. I’m not afraid to take the task again head on and make them again. 

If you fail, try again. Right? That is how we learn.

To assemble:

Take the soaked and dried corn husk and lay it on a cutting board or plate. Smear about 1/4 C masa mixture onto the husk which has the wider side on the bottom. Coat fried pork with mole sauce being generous. Take a tablespoon or two and drop onto masa mixture. Roll up carefully, being sure the sides of the masa meet to ensure they cook properly and they stay together while steaming. Fold larger end together and lay in a basket of boiling water making sure the water doesn’t cover the tamales. Fill basket and steam for one hour and 15 minutes on simmer making sure to refill pot of water as needed. Tamales are ready to be served!

Thank you to my Mexican friends Juanita and Silvia for giving me the courage to make these. I will give them a go again in the near future. Until then, go make something new. Give yourself time to research these Oaxacan customs and traditions and make tamales and mole for yourself and your family for the holidays. It is totally work the time and effort when you can present these yummy creations to your loved ones.

 

And thanks for letting me share my stories with you. 

 

Check out more of my previous blogs here. I’m going to make these shortbread cookies next with my apricot jam.

 

 

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