cooking class #9 was desserts! while we were making delicious desserts, nancy/TAs/kitchen staff were making us some stuff for dinner. here’s what we had for dinner:
going clockwise from top: lettuce wrap with a yummy chicken stir fry, DINOSAURS!!!!, mini quiches, sushi and inari, mini egg-roll, really tasty eggrolls that nancy made for us, and in the middle: baklava
mmm… tasty! anyway, here’s what we made for dessert:
angel food cake with fresh strawberries, lemon meringue pie, coconut macaroons, hot chocolate souffle and bananas foster (not pictured)
here’re the recipes:
lemon meringue pie
prep time: 40 minutes
inactive prep time: 2 minutes
cook time: 40 minutes
yield: 8-10 servings
1 (8-inch) frozen pie crust, thawed
dried beans, for pie weights
5 lemons, juiced (about 7 tablespoons)
4 large eggs
1/2 C unsalted butter
1/2 C sugar
2 lemons, zest grated
5 large egg whites
1/2 tsp cream of tartar
1/2 C sugar
make the pie crust: preheat the oven to 350. line the pie crust with aluminum foil and fill it with dried beans. bake the crust for 20 minutes. remove the beans and foil and continue baking until golden brown, about 10 minutes. transfer the pie crust to rack to cool.
raise the oven to 375
make the filling: in a heavy saucepan, combine the lemon juice, eggs, butter, and sugar and whisk over medium heat until the mixture thickens.
strain the filling through a sieve into a bowl. stir in the lemon zest. let the filling cool slightly.
spoon the filling (it should still be warm) into the cooled pie crust and smooth over the top with the back of a spoon.
make the meringue: place the egg whites and cream of tartar in a bowl and beat until they form soft peaks. gradually drizzle in the sugar while beating until the mixture reaches stiff peaks. spread the meringue over the top of the pie, forming occasional peaks. (the meringue should be slightly thicker in the center than at the edges).
bake the pie until the meringue browns slightly, about 10 minutes. let the pie cool on a rack. refrigerate the pie for at least 2 hours before serving.
comments: we tried the filling after making it, and it tasted quite good, but when we actually ate the pie, i thought it was a bit too sour. next time i guess i’ll make sure it’s sweet enough. we also had fun with the meringue. harrison and cameron spent a LONG time working on meringues the whole night. they are meringue experts now though.
angel food cake:
prep time: 20 minutes
cook time: 35 minutes
yield: 10 to 12 servings
1 3/4 C sugar
1/4 tsp salt
1 C cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 C warm water
1 tsp orange extract, or extract of your choice
1 1/2 tsp cream of tartar
preheat over to 350.
in a food processor spin sugar about 2 minutes until it is superfine. sift half of the sugar with the salt and the cake flour, setting the remaining remaining sugar aside.
in a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. after 2 minutes, switch to the hard mixer. slowly sift the reserved sugar, beating continuously at medium speed. once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. using a spatula, fold in gently. continue until all of the flour mixture is incorporated.
carefully spoon the mixture into an ungreased tube pan. bake for 35 minutes before checking for doneness with a wooden skewer (when inserted halfway between the inner and outer wall, the skewer should come out dry).
cool upside down on cooling rack for at least an hour before removing from pan.
cook’s note: since they’re easier to separate, use the freshest eggs you can get.
comments: mmm.. this cake was so light and airy. and tom bought several flats of super sweet super juicy strawberries. we just cut them and sprinkled them with sugar, which made their natural juices ooze out into a sweet syrup. these were delicious together!
14 oz. sweetened condensed milk
2 tsp vanilla extract
1 1/2 tsp almond extract
14 oz. coconut flakes (5 1/3 cups)
preheat oven to 325. line baking sheets with foil; grease and flour foil. set aside.
in a large mixing bowl, combine sweetened condensed milk, vanilla, and almond extract. stir in coconut. drop rounded teaspoonfuls onto prepared baking sheets; with a spoon slightly flatten each mount (you can dip your fingers in some water and reshape them that way as well).
bake 15 to 20 minutes or until golden brown. remove from baking sheets and let cool on wire racks.
note: while they are still hot you can press chocolate kisses into the top of each macaroon if you want.
comments: i like the chewy texture of macaroons. we made way too many of these, as usual. but they were pretty good.
hot chocolate souffle
yield: 4 servings
3 tbl whole milk
5 1/2 tsp sugar
4 oz. bittersweet chocolate
2 egg yolks
3 egg whites
preheat oven to 375. butter and sugar souffle mold. combine 3 tsp sugar plus milk (stir until sugar is dissolved).
stir in chocolate in milk mixture and cook until chocolate is melted. transfer to a large mixing bowl, cool for 5 minutes, then beat in egg yolk (do not make an omelet with the yolks).
make a meringue with the egg white, add the remaining sugar and whisk until firm peaks.
gently whisk 2/3 of the meringue into the chocolate mixture and then fold the remainder of the meringue.
bake souffle and serve with confectioner’s sugar on top as a garnish. this can be served with sauces (raspberry sauce, creme anglaise, chocolate sauce, etc.)
comments: we quadrupled the recipe so…
lots of cute little souffles!! and…
these were, of course, delicious. so chocolaty. i mean, we used like one pound of chocolate. rich but fluffy. and tom made a yummy raspberry sauce that complemented the souffle very well.
yield: 4 servings
4 tbl unsalted butter
1/2 C packed brown sugar (3 1/2 oz)
4 tbl dark rum
2 large bananas, peeled and sliced
1 pint vanilla ice cream, divided among 4 bowls
place butter, sugar, and 1 tsp rum in a heavy-bottomed skillet. turn heat to medium-high and cook, stirring constantly, until the sugar dissolves and the mixture is thick, about 2 minutes.
reduce heat to medium and add the bananas, spooning sauce over each piece. cook until the bananas are glossy and golden on the bottom, about 1 1/2 minutes. turn and continue cooking bananas until soft, but not mushy.
slide skillet mostly off heat and tilt away from the flame. add remaining rum and tilt pan towards flame to ignite. when flame subsides, divide mixture among the four bowls of ice cream and serve.
comments: our group had trouble lighting the bananas foster, so we kept adding more rum. i think it’s ’cause we used the wrong pan. but it was just more rummy… yummy! so perfect with ice cream.