Tiffany and Vickie’s Tiramisu

Courtesy of Roberto and his Mama from Rome

Makes 10-12 servings
Prep time: 30 minutes
Cook time: none

Note: 1 kg is about 35 oz

YOU WILL NEED:

• A hand mixer
• A cake or brownie pan with tall walls
• Sifter, optional

INGREDIENTS:

• 1 kg Marscapone cheese
• 10 fresh eggs (1 egg per 100 g of Marscapone)
• 10 tsp sugar (1 tsp sugar 100 g of Marscapone)
• ~ 2 packages ladyfingers (savoiardi in Italian)
• Espresso or fresh brewed coffee (enough to soak the ladyfingers)
• Cocoa powder
• Brandy or cognac, optional

STEPS:

1. Make the coffee and pour it out on a flat plate for dipping. Let the coffee cool. If the coffee is hot, the ladyfingers fall apart once dipped.
2. Separate the egg yolks and whites into large bowls.
3. Add the sugar to the yolks and beat until white and you cannot feel the sugar granules anymore. Look for bubbles.
4. Beat the whites in a separate bowl until whipped.
5. Pour the Marscapone cheese into the yolks and mix well with the beater.
6. Add in the foam of the egg whites slowly, mixing regularly.
7. Dip the ladyfingers quickly into the coffee (both sides) and lay into the pan. Make sure there are no spaces between the ladyfingers and between the ladyfingers and the walls (so the cream does not fall through).
8. Cover the first layer of ladyfingers with the cream mixture and smooth evenly.
9. Add another layer of coffee-soaked ladyfingers on top of the cream.
10. Add a second layer of cream.
11. Use a sifter and sift the cocoa powder on the top of the second layer of cream. Cover completely.
12. Place in the fridge overnight for 24 hours. Best after 2 days. Goes bad after 4 days. Buon appetito!

Co Mui’s White Chocolate Pots de Crème

Topped with Strawberry Coulis

Makes 6 servings
Prep time: 30 minutes
Cook time: 18-20 minutes

YOU WILL NEED:

• Stand mixer with balloon whisk or handheld mixer
• Double boiler or metal mixing bowl with large pot
• Oven
• Tray
• Ramekins or small bowls

INGREDIENTS:

For the white chocolate pots de crème

• 2 cups heavy cream
• 1 Tbsp sugar
• 4 oz white chocolate, melted (can also use dark or semi-sweet chocolate)
• 3 egg yolks

For the strawberry coulis

• 1 lb strawberries (fresh or frozen sweetened)
• 1 cup sugar (if using fresh strawberries)
• 1 tsp cognac, optional

STEPS:

For the white chocolate pots de crème

1. Put the heavy cream and sugar into a double boiler. Use a metal mixing bowl on top of a pot if you do not have a double boiler. Be sure that the bottom of the bowl does not touch the water. 
2. Simmer the cream and sugar mixture until the sugar dissolves completely, about 2 minutes.
3. Microwave or use the double boiler to melt the white chocolate. Pour melted chocolate into the cream and sugar mixture.
4. Remove from heat.
5. Using a stand mixer or a hand mixer on speed 2, whip the egg yolks for about 3 minutes. Slowly pour yolks into the white chocolate cream mixer.
6. Whisk everything until well mixed.
7. Pour mixture into ramekins or small bowls and place in tray.
8. Pour hot water into the tray up to ½ the height of the ramekins, creating a hot water bath.
9. Preheat the oven to 325° F and place the whole tray in for 18-20 minutes.
10. Remove and cool in fridge for two hours.

For the strawberry coulis

1. Rinse the strawberries and remove the stems.
2. Put the strawberries in a pot and add the sugar (if using fresh strawberries).
3. Simmer on low heat until sugar dissolves and strawberries soften, about 15 minutes.
4. Use the back of a spoon to smash strawberries and simmer until reduced in half.
5. Optionally, add cognac and simmer for another 2 minutes so the alcohol burns out.
6. Cool and serve on top of white chocolate pots de crème.

Vickie’s Chicken Enchiladas

From the SwayLaw Kitchen

Makes 4 servings
Prep time: 30 minutes
Cook time: 30 minutes

YOU WILL NEED:

• Oven-safe glass dish
• Oven

INGREDIENTS:

• 4 chicken breasts
• 24 tortillas (corn)
• 1 large jug of Pace Picante salsa
• 2 lbs shredded cheese (cheddar or Mexican blend)
• Optional 2 red onions

STEPS:

1. Cut chicken breasts into small pieces. Cook chicken in olive oil under done, add 1 cup Pace Picante sauce per 2 chicken breasts.
2. Simmer for 10 minutes. Remove from stove.
3. Cut onions into small pieces and combine with cooked chicken.
4. Set up assembly line with chicken, shredded cheese and a cup of picante sauce.
5. In a glass dish or pie plate place tortilla, add about 1/4 cup cheese, a few pieces of cooked chicken and 2 tablespoons Pace Picante saue (either from the cooked chicken pan or from your cup of sauce). Roll tortilla and place toward end of dish (you might need to put a spoon on top of it so it will stay rolled and if the tortilla cracks don't worry as we will fix it later). Continue until dish is filled.
6. Spread shredded cheese on top to cover tortillas with light layer or more if you like lots of cheese
7. Drizzle about 1 cup (or to taste) of picante sauce on top (here is where you can cover or repair the cracked tortillas, just use sauce and cheese)
8. Take a little of the sauce left from the chicken pan and put around the sides of the tortillas where there are spaces if they seem dry: the spaces near the sides of the glass.
9. Cook in pre-heated oven 350 degrees for 20-30 minutes or until cheese melted (you have to experiment with how you like them, but I usually cook refrigerated ones for 30 minutes and freshly made ones for 20 or 25 minutes.