Piato Forte

A cool part about being the only pastry chef in my family is that I often get to be the one to make desserts for family gatherings. Yesterday, on the 4th of July, I had one such opportunity. It was my grandfather's, or Nonno's, 88th birthday. He was born in Coselli, Italy, and has been living in California for 78 years. When I asked my nonno what kind of dessert he would like he said, "Piato forte would be nice" without even a hesitation, as if he'd been planning on having that for his dessert all year. I had never made piato forte before, but I knew I had my great-aunt Inez's recipe tucked away somewhere, and I was up for the challenge.

Piato forte is like a trifle, but with a couple of distinct Italian-American twists: lady fingers and lots of booze. Here's the recipe, just as my aunt Inez Giusti wrote it:

4 egg yolks

4 coffee royal glasses of milk

4 slices lemon rind

some orange rind

1 teaspoon vanilla extract

4 packages lady fingers

whipped cream

mescolansa

chocolate syrup

Make a custard with the first five ingredients. Sprinkle a layer of lady fingers with mescolansa. Add a layer of custard, a layer of cream, and a layer of chocolate sauce. Continue layering.

I find this recipe interesting for 2 reasons. First of all, what is a coffee royal glass and how big is it? Recipes are so much more personal when unconventional measuring tools are used. Second, the directions are very minimal. That is because back then, most women knew how to do basic cooking techniques, such as "making a custard" without the entire procedure being written out. In cookbooks and magazines nowadays, each step of a recipe is described in detail.

So the above recipe is what I had to work with to make my Nonno a delicious piato forte. I started by making the custard. I decided to use 2 cups of milk and I added some sugar. (See recipe below for my version). For the chocolate sauce, I used a mocha hot fudge sauce recipe...I think the coffee flavor gave the whole thing a boost. For the lady fingers, I visited my local italian delicatessen, Lucca Ravioli Company, and bought a package. (Lucca happens to be the nearest city to where my Nonno was born in Tuscany, so it works.) 

For those of you wondering what "mescolansa" is, it can mean a mixture of anything. In my family, we use it to mean a spice mixture or a mixture of liquors and alcohols. In this case, it is a mixture of alcohols made by combining the last bits from bottles over the years. Any good Italian family will have a bottle with the original name of the contents crossed out and replaced with the word "mescolansa". So I used my mom's mescolansa for putting the "forte" in my piato forte.

It was a huge success! My Nonno loved it and said it tasted just like Inez's. Everyone at the party enjoyed it thoroughly. I finished off the night by licking the serving spoon until there was nothing left. So here is my version of the recipe:

Piato Forte

4 egg yolks

2 tablespoons sugar

2 cups milk

zest of 1 lemon

zest of 1/2 an orange

1 teaspoon vanilla extract

about 20 lady fingers

3 cups heavy cream

2 tablespoons sugar

mocha fudge sauce (use a recipe that you like)

mescolansa (you can mix together rum, amaretto, peach schnapps, frangelico, etc...whatever you want)

1. Heat the milk and zests until it starts to steam. Cover and let it sit for 20-30 minutes. 

2. After the milk and zests have sat for 20-30 minutes, whisk the yolks and 2 tablespoons of sugar together. Pour a bit of milk into the yolks and whisk. Now pour that back into the milk and cook on the stove over low heat. Stir it constantly with a rubber spatula, scraping the bottom the whole time, until the mixture thickens slightly and coats the back of a spoon.

3. Remove from heat (be careful...if it gets too hot the eggs will curdle. If it gets a little lumpy it's no big deal, but ideally it will be smooth). Whisk in vanilla extract, strain out the zest, and chill. (This can be done a day ahead)

4. When your custard is cool, you're ready to assemble the piato forte. In a bowl or a trifle dish, put a layer of lady fingers. Arrange them the best you can to fit as many in laying flat as possible. It doesn't have to be perfect. Sprinkle them with the mescolansa until all the lady fingers look moist...it's up to you how much you want.

5. Next, pour 1/3 of your custard on the moist lady fingers. Next, drizzle your mocha fudge sauce over everything.

6. Whip your 3 cups cream and 2 tablespoons sugar until it will hold soft peaks. Put 1/3 of it on top of the lady fingers and chocolate.

7. Put another layer of lady fingers on top of the cream. Sprinkle with mescolansa. Pour another third of your custard over them. Drizzle with chocolate and top with a layer of whipped cream. Repeat one more time.

8. Let the piato forte sit in the refrigerator for at least an hour...the more soaked the lady fingers become the better.

9. When it's time to eat it, scoop it out with a spoon. Enjoy!!!

Chocolate Pictures

I came across these pictures that I took in culinary school when we were learning to make chocolates. I think they are pretty and fun to look at so I decided to share them!

Fun With Marzipan!

Marzipan is like play-doh, only better because you can eat it. And I, unlike a lot of people, actually like eating marzipan. In culinary school we got to play with marzipan for a whole day. We made it and colored it ourselves and then made all kinds of little figures...so much fun! I would like to do a shout-out to my friend Haley Gilbert who won first place in my own personal contest for who could make the best marzipan figure. She made a marzipan Paul. Paul is another friend of ours who is currently traveling on a bus from London to Nepal. The picture below is of Paul holding Marzipan Paul. The other pictures are of my other marzipan creations. Enjoy!

How I Develop Recipes

I always have ideas for new cupcookie flavors running through my head, so I love it when I have the time to test out some recipes.

Here's how I go about it:
1. I get an idea for a cookie/frosting combo.
-I have already developed great recipes for most of the common cookies like chocolate chip and peanut butter, so now I am on to less "mainstream" cookie types. Today I tried lemon-cornmeal cookies and mexican wedding cookies.
-After deciding on the cookie, I think of what frosting would go well with it. I paired lemon buttercream with the lemon-cornmeal, and I paired caramel buttercream with the mexican wedding cookies. The caramel idea was inspired by dulce de leche.

2. I start on the cookies: I get a basic recipe to start with. I look at it and make any changes I see fit. I keep in mind that it will be eaten with frosting, which is sweet. I also keep in mind that I want it to have the texture of a cookie and not a cake (some cookie recipes can be pretty cake-like when you bake them in mini-cupcake molds). Then I make a small batch and bake it. Usually the cookies are good, but not the best they could be. So then I make some changes and try again and again until...yay! It's a winner!

3. I make the frosting: I start with my basic buttercream. I then divide it into the same number of bowls as kinds of frosting that I will be making. Today it was 2: lemon and caramel.
-To make lemon, I added lemon curd that I had made. I start by adding an amount smaller than what I think will be enough. Then I taste a small bit and add more. I taste, add, taste, and add until I have the right taste. Sometimes I'll add sugar or even a pinch of salt.
-To make the caramel flavor, I did the same process but with a thick caramel sauce that I had made.

4. Then I pipe the frosting on the cookies and do the final taste test. Sometimes they aren't quite right and I'll either have to make a change or start over. But most of the time, they taste delicious! I also take a look and see if they are visually appealing. I may add a garnish.

5. Then I make sure to sit down with a cup of coffee and eat a whole one...for testing purposes of course.

And that's it! I love the creativity of it.

Here are some pictures of me and the process:


( I tried a chocolate recipe too which you can see in the picture)

Here are pictures of my finished products:
Lemon-cornmeal cupcookies with lemon frosting


Mexican wedding cupcookies with caramel frosting

Interest and Appreciation

The greatest thing about food is that it can be shared. You can give cookies to a birthday girl, brownies to a broken heart, or chocolates to a lover. You can make your friend a cake and then you two can sit down together and share it, along with some coffee and conversation.

For me, there are few satisfactions greater than giving a food gift to someone who appreciates and enjoys it. It makes me feel all warm and fuzzy inside when I hear someone say "Mmmmmmmm!" as they chew a bite of my delectable gift to them.

Meet my cat, Brooklyn (see picture above). This picture of her inspired me to write this post because she looks so interested in the cranberry tart I made. I bet if I had given her a bite she would have loved it ;)

The cranberry tart is a recipe from Martha Stewart Magazine (BTW, I love Martha and she actually came in to Zuni a few weeks ago! I was star-struck). It is a tart shell filled with a frangipan-like almond filling and sauteed cranberries. I made it around Thanksgiving and it was delicious! The friends who I gave it to were very thankful, that's for sure!

So what's the moral of this post? Desserts are best when they are given or shared. So go ahead, make your friend some cookies this weekend...they'll love it.