The Boozy Baker: 75 Recipes for Spirited Sweets (15 page)

M
AKES
4
DRINKS

Vin Santo-Vanilla Panna Cotta with Apricot Compote

M
AKES
6
SERVINGS

P
ANNA COTTA LITERALLY MEANS “COOKED CREAM”
in Italian. It tastes like a delectable cross between pudding and gelatin, but it looks far more elegant when unmolded on a pretty dessert plate and garnished with a swirl of brightly colored fruit compote. Vin Santo is a sweet dessert wine from Italy. Serve the rest of the bottle in small glasses alongside the panna cotta, with a plate of store-bought biscotti or shortbread cookies.

FOR THE PANNA COTTA:

3 tablespoons cold water

1 (1-tablespoon) envelope unflavored gelatin

2 cups heavy cream

1 cup milk

½ vanilla bean, split lengthwise

½ cup sugar

2 tablespoons Vin Santo

FOR THE APRICOT COMPOTE:

12 dried apricots (about ⅔ cup)

½ cup boiling water

2 tablespoons Vin Santo

TO MAKE THE PANNA COTTA
,
pour the cold water into a small bowl and sprinkle the gelatin on top. Allow the mixture to soften for 5 to 10 minutes.

In a medium saucepan, combine the heavy cream, milk, vanilla bean, and sugar. Bring to a simmer over medium-low heat, stirring occasionally. As soon as the mixture simmers, remove it from the heat, add the softened gelatin, and stir until it dissolves. Stir in the Vin Santo.

Divide the cream mixture between six ramekins, dessert cups, or teacups. Refrigerate, uncovered, until set, at least 4 hours. (Panna cottas can be made two days ahead. Once they have set and are chilled, cover with plastic wrap.)

TO MAKE THE APRICOT COMPOTE
,
combine the apricots and boiling water in a small bowl. Allow to stand until the apricots are softened, 5 or 6 minutes. Transfer the apricot mixture to a blender and add the Vin Santo. Blend until smooth.

To serve, run a thin-bladed knife around the edge of each panna cotta and invert each over a plate. Remove the ramekins, and garnish with a scoop of the compote.

SHAKE IT UP:
Substitute almond liqueur, such as amaretto, for the Vin Santo.

Muscat and Melon Mousse

M
AKES
8
SERVINGS

I
N MY EARLY TWENTIES
, I
LIVED IN A TINY
fourth-floor walk-up apartment with my friend Laura. During the insanely hot and humid summer months, she would make an incredibly refreshing—and inebriating—concoction by hollowing out a melon and filling it with a mixture of white wine and ice cream (stick in two straws and serve!).

This recipe is my rendition of Laura’s fantastic dessert. Instead of combining the ingredients in a melon shell, I’ve whipped everything together into a cooling, not-too-sweet mousse.
Gourmet
published a similar recipe in the early 1990s using Midori, a sweet, bright green melon liqueur.

½ cup Muscat Sec wine

3 envelopes (about 3 tablespoons) unflavore gelatin

1 (6- to 7-pound) cantaloupe or honeydew melon, sliced, seeded, and cut into chunks

½ cup sugar, divided

¼ cup lemon juice, divided

⅔ cup plain yogurt

Pour the Muscat Sec into a small saucepan and sprinkle the gelatin on top. Let it soften for 1 to 2 minutes, and then cook over low heat, stirring constantly, until the gelatin has dissolved. Remove from the heat and allow to cool.

In a blender, purée half the melon with ¼ cup of the sugar and 2 tablespoons of the lemon juice. With the blender running, slowly pour in half of the Muscat mixture. Transfer the melon mixture to a large metal bowl set in a pan of ice water. Repeat with the remaining melon, sugar, lemon juice, and Muscat mixture, and then add the second half of the melon mixture to the metal bowl.

Stir the melon mixture for 3 to 5 minutes, or until it begins to thicken slightly (its texture should be similar to that of maple syrup or raw egg white). Remove the bowl from the ice water and stir in the yogurt.

Pour the mousse into a large glass bowl and refrigerate for 4 hours or overnight.

Sidecar Soufflé

M
AKES
6
SERVINGS

I
NVENTED IN THE 1920S
,
THE
S
IDECAR
is a sophisticated cocktail made from Cognac or brandy, orange liqueur, and lemon juice, and served in a martini glass. I’ve substituted freshly squeezed orange juice for the lemon juice in this soufflé, which gives it a slightly sweeter flavor. Soufflés must be prepared at the last minute and eaten immediately, so serve this at the sort of small dinner party where everyone is hanging out and helping in the kitchen.

FOR THE SOUFFLÉ:

2 tablespoons unsalted butter, melted and cooled

2 tablespoons all-purpose flour

1 tablespoon cornstarch

¼ teaspoon salt

1⅓ cups milk

5 large eggs, separated

½ cup sugar

3 tablespoons orange liqueur

2 teaspoons freshly grated orange zest (optional)

¼ teaspoon cream of tartar

FOR THE SAUCE:

½ cup sugar

2 tablespoons cornstarch

⅛ teaspoon salt

1 cup freshly squeezed orange juice

¼ orange liqueur

¼ cup cognac or brandy

Position the oven rack in the lower third of the oven. Preheat the oven to 375°F. Grease an 8-cup soufflé dish with buter.

TO MAKE THE SOUFFLÉ
,
whisk together the melted butter, the flour, cornstarch, salt, and milk in a small saucepan. Heat over low heat, whisking constantly, until mixture thickens, about 6 minutes Remove from the heat.

In a large bowl, whisk the egg yolks with ¼ cup sugar, orange liqueur, and orange zest (if using) until thick and smooth.

Very slowly, whisk a ladleful (no more than ¼ cup) of the hot milk mixture into the egg yolk mixture. Whisk constantly until combined. Very slowly add the rest of the milk mixture to the egg yolks, whisking constantly. Set aside.

In a large bowl beat the egg whites and the cream of tartar with an electric mixer until the mixture forms soft peaks. Add the remaining ¼ cup of sugar and beat to stiff peaks. Fold one-quarter of the egg whites into the egg yolk mixture to lighten, and then gently fold in the remaining egg whites. Pour the mixture into the prepared soufflé dish and bake for 40 minutes, or until puffy and golden.

About 10 minutes before the soufflé is done, prepare the sauce.

TO MAKE THE SAUCE
,
combine the sugar, cornstarch, salt, orange juice, orange liqueur, and brandy in a small saucepan. Bring to a boil over medium-low heat, stirring constantly until thick and bubbly. Remove from heat and serve immediately with the soufflé.

Orange Sidecar

2 ounces cognac or brandy

1 ounce orange liqueur, such as Cointreau

½ ounce freshly squeezed lemon juice

½ ounce freshly squeezed orange juice

Combine the cognac or brandy, the orange liqueur, lemon juice, and orange juice in a cocktail shaker filled with ice. Shake and strain into a cocktail glass.

M
AKES
1
DRINK

Berry Chocolate Mousse

M
AKES
6
TO
8
SERVINGS

M
Y FRIEND
D
ARREN ONCE INVITED ME
over to his apartment for what he said would be a “casual, spur-of-the-moment lunch.” When I arrived, he had prepared a feast! A whole roasted fish stuffed with Mediterranean herbs, mashed potatoes with kalamata olives, and chocolate mousse for dessert. He used Julia Child’s recipe, which I studied before developing this one. The flavor of the berry liqueur comes through very subtly, but it really enhances the chocolate.

5 ounces bittersweet chocolate, chopped

2 tablespoons unsalted butter

¼ cup berry liqueur, such as framboise

4 large eggs, separated

¼ cup plus 2 tablespoons sugar, divided

1 cup heavy cream

Blackberries, for serving

Combine the chocolate, butter, and berry liqueur in a heatproof bowl set over a pan of simmering water. Stir until the chocolate has almost completely melted. Remove the bowl from the heat and stir until smooth.

In a large bowl, whisk the egg yolks and ¼ cup of sugar until pale yellow, about 2 minutes. Whisk in the melted chocolate mixture.

In a medium bowl, beat the egg whites with an electric mixer until frothy. Add the remaining 2 tablespoons of sugar and beat until the whites hold soft peaks. Set aside, and wash and dry the beaters.

In another medium bowl, beat the heavy cream with an electric mixer until soft peaks form. Stir half of the egg whites into the chocolate mixture to lighten it, and then carefully fold in the remaining egg whites. Carefully fold in the whipped cream. Refrigerate the mousse until chilled. Spoon into bowls, garnish with blackberries, and serve.

SHAKE IT UP:
Substitute almond or hazelnut liqueur for the berry liqueur.

Hazelnut Tiramisu

M
AKES
8
TO
10
SERVINGS

In her memoir
Eat, Pray, Love,
Elizabeth Gilbert writes about going to a soccer match in Rome with some newfound Italian friends. When their team loses, instead of drowning their sorrows at a bar (a common American response to athletic defeat), they head to a pastry shop and gorge themselves on desserts.

The word tiramisu literally means “pick me up” or “make me happy.” Traditionally, it is made with Marsala, a Sicilian sweet wine fortified with brandy. For a new twist, I use hazelnut liqueur and chocolate-hazelnut spread. If only they would sell tiramisu at sports arenas instead of boring old peanuts, my boyfriend might get me to go to more games!

6 ounces mascarpone cheese

¼ cup chocolate hazelnut spread, such as Nutella

1 cup plus 3 tablespoons hazelnut liqueur, such as Frangelico, divided

1 cup heavy cream

1 cup warm brewed espresso or coffee

24 ladyfinger cookies, such as Savoiardi

Chocolate shavings, for garnish

Hazelnuts, toasted and chopped, for garnish

Line a standard 9 × 5-inch loaf pan with plastic wrap, allowing the plastic to extend over the sides.

In a large bowl, beat the mascarpone cheese, chocolate hazelnut spread, and 3 tablespoons of the hazelnut liqueur with an electric mixer just until blended and smooth. Set aside. Wash and dry the beaters.