Home

FEATURE
RECIPES


Tiramisu

Serves 10 to 12
Two ingredients in this recipe require a trip to the Cheese Shoppe and a visit with Bill: rich mascarpone and bracing espresso beans. The word "tiramisu" means "pick-me-up" in Italian. This version is rich, but lighter than the traditional recipe that also uses a Zabaglione, an egg- yolk custard, mixed with the cheese.

1 pound (2 cups) mascarpone
(a rich and tangy Italian cream cheese)

3 tablespoons sugar

1 tablespoon orange liqueur

2 tablespoons dark rum

1 cup heavy cream

24 ladyŽngers

1 1/2 cups cold brewed espresso

8 ounces top-quality semisweet chocolate, Žnely chopped

 

In a large bowl, combine the mascarpone, sugar, liqueur, and rum and beat until smooth.

In a chilled bowl, using an electric mixer with chilled beaters, whip the cream until soft peaks form.

Gently fold the whipped cream into the mascarpone mixture.

Pour the espresso into a cup.

Lightly moisten 12 of the ladyŽngers with the espresso and arrange them in a single layer on the bottom of an 8-inch-square glass cake pan.

Spread half the mascarpone mixture over the ladyŽngers and sprinkle with half the chocolate.

Repeat with remaining ingredients.

Cover and refrigerate for at least 1 hour or overnight.



Herlocher's Deviled Eggs

Serves 6

6 eggs

6 tablespoons HerlocherÕs Dipping Mustard

salt and pepper, to taste

paprika for garnish

Hard-boil eggs.

Cool and peel.

Split eggs lengthwise.

Remove yolks and put them in a mixing bowl.

Add the Herlocher's Dipping Mustard and mix well.

Add salt and pepper to taste.

Place the seasoned egg-yolk mixture into the egg whites and sprinkle with paprika.

For a thinner Žlling, add more mustard.


Tip: For a professional Žnished look, use a pastry bag with a tip to Žll the egg whites. It will also be much faster.

Cook's Note: To avoid overcooking the eggs, which causes the gray-green ring to form around the yolk, bring enough water to cover the eggs to a boil. Meanwhile, warm the eggs by placing them in a bowl of warm water to cover. This will prevent them from cracking when they go into the hot water. When the water boils, add the eggs and time them for 12 minutes once the water returns to a boil. (Always cook an extra egg or two for testing purposes.) After 12 minutes, remove one egg, chill it under cold running water for 20 seconds, then remove the shell and slice in half. If the eggs yolks are still runny, the eggs need more cooking time. Most eggs will take between 12 and 15 minutes. The fresher an egg, the less time it will take to cook. When properly cooked, pour off the hot water and plunge the eggs into a cold-water bath to stop the cooking. This will prevent the ring from forming and result in creamy yellow yolks.


   


fall winter spring