Tiramisu

It took me a while to come up with a good recipe for this rich Italian dessert. It was clear to me as I tried recipe after recipe that some cooks/chefs don't test before they share. I've had tirami-soup, as my toddler affectionally calls it. I've run out of coffee to dip lady fingers in only one layer into dessert assembly. All of my mistakes have been delicious, but I haven't been proud of them. Thankfully, I now have a recipe to share with you that I am proud of. But first, a couple lessons I've learned along the way:

1. The first couple times you make tiramisu, prepare a little extra of the coffee and rum mixture. Better to have leftovers than to run out in this case.
2. First I will say that I have not been paid/compensated in any way to recommend this product, but: Use Bellino Savoiardi when you're looking for a great lady finger for your tiramisu. After using these lady fingers when making my own, I won't use any other.

Ingredients

• 6 egg yolks
• 3/4 cup sugar
• 2/3 cup whole milk or heavy cream (for making custard)
• 2 1/2 cups heavy cream (for whipped cream)
• 1 tsp vanilla extract
• 16 ounces mascarpone cheese
• 2 7-ounce packages of lady fingers  
• 1 cup espresso or strongly brewed coffee, cooled to room temperature
• 8 TBSP rum
• 1-2 TBSP unsweetened cocoa powder, for dusting

To Make

1. Whisk together egg yolks and sugar in a medium pot until well blended. Whisk in your 2/3 cup milk/cream and cook over medium heat, stirring frequently, until the mixture simmers. Let the mixture simmer for about one minute, and remove from the heat. DO NOT OVERCOOK OR YOU WILL HAVE SUGARY SCRAMBLED EGGS. YUCK.  Cover and put into your refrigerator to cool for an hour. 
2. Using a hand mixer or stand mixer (or a whisk if you have boundless energy and time), beat the heavy cream and vanilla until stiff peaks form... about 5-10 minutes.
3. Remove egg mixture from 'fridge and strain using a fine mesh strainer or berry strainer. 
4. Stir the strained egg mixture into the mascarpone.
5. In a small bowl, combine rum and espresso/coffee.
6. Take out a 13x9 baking dish. 
7. Dip each lady finger in the coffee/rum mixture for 3-5 seconds, then form your first layer at the bottom of the pan. If necessary, break some of the lady fingers in half so that they fit properly.
8. Once you have a layer of soaked lady fingers, spread half of the mascarpone mixture as the next layer.
9. Make a third layer of whipped cream.
10. Repeat steps 7-9 once more.
11. Dust the top of your tiramisu with cocoa powder.
12. Cover and refrigerate for 6-8 hours, so that the dessert has time to set and the flavors have time to meld.

Morgan's Pineapple Sangria

In a word: delicious. In two words: summery and refreshing. It only takes about 10-15 minutes to make up a pitcher of this lovely sangria, and you'll get rave reviews whether you share with friends at a barbecue or keep it all to yourself! My friend Morgan was kind enough to share her recipe, and I'm excited to share it with you.

INGREDIENTS

• 2 cups pineapple juice
• 1 bottle white wine
• 1 lemon
• 1 lime
• 1 orange
• 2-4 TBSP sugar
• Ginger Ale or Sprite (optional, and not pictured above)

TO MAKE

1. Combine the wine, sugar, and one cup of the juice in a pitcher.
2. Juice your citrus fruits, and cut up what remains to look pretty. Be sure to remove and toss any obvious seeds.
3. Pour in lemon/lime/orange juice into the pitcher and stir to combine. 
4. Add leftover citrus rinds.
5. Store this mixture in your refrigerator anywhere from a few hours to overnight (if possible). 
6. Add remaining one cup of pineapple juice right before serving.
7. If you like bubbles in your sangria, fill your glass about three quarters of the way up. Then pour in the Ginger Ale/Sprite to fill the rest of the glass. Voila! Bubbly sangria.

Stuffed Mushrooms

Stuffed mushrooms have long been one of my favorite appetizers. Depending on how much stuffing you like, you find that either the mushroom either shines on it's own or serves as more of a tasty carb delivery system. Strike the balance of both and you might very well achieve hors d'oeuvres nirvana.

Ingredients
- 20-40 ounces mushrooms, washed with stems removed. Use less mushrooms if you want a "Would you like some mushrooms with your stuffing?" dish, and more if you prefer to highlight your mushrooms.
- 4 1/2 cups fresh breadcrumbs. Put your favorite bread through a food processor or to a cheese grater to achieve this.
- 1/2 medium onion, diced
- 4 cloves garlic, diced
- 1 TBSP dried parsley
- 2 tsp dried oregano
- salt and pepper, to taste
- 5 TBSP butter
- 2 eggs, whipped
- Splash of red wine
- 1 cup freshly grated Parmigiano Reggiano

How To Make Them
1) Splash a little wine into a pan and warm.
2) Add onion and garlic, sauté until translucent.
3) Combine breadcrumbs, parsley, oregano, salt and pepper, and cheese in a large mixing bowl. Add the onion/garlic mixture and the egg.
4) Melt the butter and stir into all. You should be able to pick up a bit of the stuffing and press it together to form a little ball. If the mixture seems too dry, add a bit more wine.
5) Preheat your oven to 350 degrees Fahrenheit.
6) Lay out your mushrooms on a baking sheet and fill with the stuffing.
7) Bake for 30-45 minutes. When the mushrooms are done they'll be golden brown, and you'll have to fight the urge to pop one in your mouth fresh out of the oven.
8) Make sure you eat a mushroom or two yourself before putting them out for friends and family. These little beauties disappear quickly!

Sangria O'Leib

Have you ever made sangria? It's a very versatile drink, and like most of the recipes I share here you'll find that it has layers of flavor and is simple to prepare. So, grab your prettiest pitcher, some summer spirit, and get stirring!

Ingredients
- 1 bottle red wine
- 1 cup orange juice
- Juice of 1 lime
- 2 cups of sliced, chopped, or chunked fruit (no peel or seeds): Take your pick-- Oranges, tangerines, strawberries, peaches, mango, blueberries, raspberries, kiwi, pineapple, or watermelon.
- 2 TBSP sugar, white or brown
- 1 shot brandy, triple sec, gin, or rum
- 2 cups ginger ale or sparkling juice

How To Make It
1) Pour wine, orange juice, and lime juice into your pitcher.
2) Toss it the fruit.
3) Add the sugar and spirits and stir all together.
4) Chill overnight.
5) Add ginger ale or sparkling juice just before serving. Salud!