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Vietnamese Coffee Tiramisu
Vietnamese Coffee Tiramisu
Tiramisu is one of my favorite desserts. Vietnamese coffee is my favorite way to consume caffeine. So I did what any hungry sweet-toothed stoner would do and combined the two into the ultimate Vietnamese/Italian fusion dessert. This tiramisu is so tasty that after you eat the entire baking dish, you’ll make a second one the next day. Waste line: EXPAND!
Equipment
- standing mixer
Ingredients
- 2 cups black coffee chilled
- 1/2 cup sweetened condensed milk divided
- 2 large eggs whites and yolks separated
- 8 oz mascarpone
- 24 ladyfingers
- cocoa powder
Instructions
- In a standing mixer, mix the coffee and a 1/4 cup of sweetened condensed milk. Pour in a bowl and set aside.
- Beat the egg yolks and the rest of the sweetened condensed milk for 30 seconds.
- Add in the mascarpone and mix until smooth. Remove from the bowl.
- Beat the egg whites until they peak. Fold into the mascarpone mixture.
- Dip the ladyfingers into the Vietnamese coffee.
- Line a 9×5 glass dish with a dozen of the soaked ladyfingers.
- Pour over half of the mascarpone batter. Place another layer of the soaked ladyfingers.
- Pour over the rest of the mascarpone batter. Dust with cocoa powder. Refrigerate for at least 4 hours, preferably overnight, before serving.
Roasted Bone Marrow Canoes
Roasted Bone Marrow Canoes
Roasted bone marrow is something magical. The roasted marrow is that of beefy, fatty, buttery goodness that gets spread on crusty bread, creating a savory bliss that is second to none. This recipe also has a parsley/breadcrumb/garlic/anchovy topping that gets baked on top of the canoes, adding a whole new dimension of flavor. When roasting the bone marrow, make sure to cook it all the way through, but not over cooked. If not cooked enough, the marrow will be pink, fatty, and unspreadable. If overcooked, the marrow will completely cook out of the bones, leaving a greasy mess.
Equipment
- food processor
Ingredients
- 4 bone marrow canoes
- olive oil
- salt and cracked black pepper
- sourdough bread toasted
Bread Crumb Stuffing
- 1/2 cup panko breadcrumbs
- 3 anchovy fillets
- 1/2 bunch flat leaf parsley
- 4 garlic cloves
Instructions
- Line a baking sheet with parchment paper. Place the bone marrow canoes on; drizzling with olive oil. Season with salt and pepper. Roast in a preheated 350° oven for 15 minutes.
- While the bones are roasting, place the parsley, anchovy fillets, and garlic in a food processor and pulse until everything is evenly chopped.
- Place the parsley mixture into a bowl and mix in the breadcrumbs.
- After the first 15 minutes of roasting, take the bones out of the oven. Spoon over the breadcrumb mixture over the marrow canoes and place back in the oven for 15-20 more minutes until the breadcrumb topping is browned.
Grilled Halloumi Cheese
Grilled Halloumi Cheese
Halloumi is a Cypriot semi-hard, unripened brined cheese traditionally made from a mixture of goat's and sheep's milk. It has a high melting point, making it ideal for grilling or frying. I like to cut mine into cubes, skewer them, grill, and drizzle with honey. Halloumi is also great in salads or as a meat substitute in pita sandwiches and wraps.
Equipment
- metal skewers
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 8 oz halloumi cheese
- olive oil
- honey
Instructions
- Cut the halloumi into 1 1/2” cubes. Pat dry with paper towels. Place on metal skewers and brush with olive oil.
- Let your charcoal turn gray in your chimney starter. Pour on the grill and place on the grill grate. Allow the grate to get hot for a couple minutes. Place the halloumi skewers directly over the charcoal.
- Grill for a couple minutes on all 4 sides; about 8-10 minutes in total.
- Drizzle over honey and serve.
