ChezCindy: Earl Grey Tea Cake with Mascarpone Cream

 

This delicious cake uses Earl Grey tea leaves as an ingredient in the cake batter and the mascarpone cream topping.  Earl Grey is a fragrant black tea flavored with bergamot oranges.  Bergamot oranges are grown in Southern Italy with the juice being used in making candy, liqueurs, and pastries.  The essential oil extracted from the rind is used to flavor black tea, thus creating Earl Grey.  I did not realize this beloved English tea has roots in Italy.  

The cake is topped with soft peaks of whipped mascarpone cream, and the cake has bits of chopped chocolate in every bite.  To finish the cake, I like to garnish with additional chocolate curls over the peaks of cream.  Wonderful with your favorite cup of tea, or maybe an espresso.  

Frosting Ingredients

3/4 cup heavy cream, divided

2 teaspoons loose Earl Grey tea

1/4 cup powdered sugar

1/2 cup mascarpone cream cheese, room temperature

Cake Ingredients 

1 1/2 cups all-purpose flour

1 tablespoon loose Earl Grey tea

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup granulated sugar

2 teaspoons fresh grated orange zest, from 1 orange

2 large eggs, room temperature

1/2 cup whole milk, room temperature

1/3 cup chopped bittersweet chocolate, such as Ghirardelli 

Additional chocolate for topping the finished cake 

For the Frosting:  In a small saucepan, bring 1/2 cup heavy cream to a simmer over medium heat.  Remove from the heat, stir in the tea and let stand for 30-40 minutes.  Strain the tea using a fine-mesh strainer into a small bowl, discarding the tea leaves.  Chill the tea-cream for about an hour, or overnight.  

For the Cake:  Preheat the oven to 350 degrees.  Use additional butter to grease an 8-inch round cake pan and line with parchment paper.  In a medium bowl, combine the flour, tea, baking powder, and salt, whisking together.  Set aside.

In the bowl of a stand mixer, add the butter and sugar mixing until light and fluffy, about 3 minutes.  Add in the orange zest, mix to combine.  Add the eggs one at a time, mixing until combined, scraping down the sides of the bowl as needed.  With the mixer off, add in the flour mixture, mixing on low until just combined.  Mix in the milk to combine.  Use a rubber spatula to fold in the chopped chocolate.  Transfer the batter to the prepared cake pan.  Bake in the oven for 30 to 35 minutes until a toothpick inserted into the center comes out with just a few crumbs attached.  Cool the cake in the pan on a rack for 15 minutes.  Remove the cake from the pan to cool on the rack.

Finish the frosting:  Add the remaining 1/4 cup of heavy cream, the powdered sugar, and the tea cream to a clean mixing bowl.  With an electric mixer, whisk until medium peaks form.  Add the mascarpone cheese and whisk until stiff peaks form.  Transfer the frosting to the cake, smoothing and swirling to cover the top of the cake.    

Top the frosted cake with chocolate curls shaved from the additional chocolate.  Store the cake, and leftovers, in the fridge, letting the cake come to room temperature before serving.  

ChezCindy: Broccoli, Cabbage & Kale Chopped Salad

 

This is not a standard bag salad from the grocery store.  I was actually looking at the availability of bagged salads at the store, but not one of them had the ingredients I wanted.  So, I decided to make my own.  This chopped salad includes many of my favorite cruciferous vegetables.  I have broccoli stems and tiny florets, chopped kale, green and red cabbage, and pomegranate seeds.  The colors were so vibrant, I had to take a picture.  

If you decide to make your own, it is super easy and doesn't take a lot of time to bring it together.  Use what you have in your fridge and add to it one or two vegetables sought out specifically for your chopped salad.  Copycat one that you like that you normally buy as premade.  With no preservatives added to your homemade mix, it will store nicely in an air-tight glass snap-top container in the refrigerator.  The mix of undressed vegetables will stay fresh for at least 5 days.  If you get tired of eating it as a raw salad, sauté the remainder of it in a skillet as a side dish for dinner.  Or make this lovely galette as I did in a previous post, savory vegetable and mozzarella galette

Broccoli, Cabbage & Kale Salad

3 cups of chopped broccoli stems and florets

2 cups chopped green cabbage

2 cups chopped red cabbage

2 cups chopped kale leaves

1/2 cup pomegranate seeds

Combine all ingredients in a large bowl.  Toss to combine.  Transfer to an air-tight container and store in the refrigerator.  

ChezCindy: Individual Mini Frittatas

 

Frittatas are a great way to serve eggs for breakfast or brunch.  These are individually baked in a muffin pan so everyone gets their own.  Perfect for breakfast with the family or brunch for a crowd.  

In this recipe I use onion, mushroom, and parsley as the filling ingredients.  But the filling can be changed to make it your own.  Consider using diced sweet potatoes, poblano peppers, and cilantro, or asparagus, leeks, and prosciutto, or hash browns, crumbled sausage, and rosemary.   

The frittatas can be made the day before serving.  Once cooled, wrap in plastic and refrigerate.  The next day, reheat in the oven at 350 degrees for 10-12 minutes.  

Individual Mini Frittatas

2 tablespoons olive oil, divided  
1 1/2 teaspoons kosher salt, divided
1/2 cup finely diced onion
1 clove garlic, minced
4 ounces baby bella mushrooms, chopped small
2 tablespoons chopped parsley

4 ounces fontina cheese, grated or diced small
8 large eggs
1 cup half-and-half
4 tablespoons fresh grated Parmesan cheese
Fresh basil leaves and cherry tomatoes for garnish

Preheat the oven to 375 degrees.  Brush a standard 12-cup muffin tin with 1 tablespoon olive oil, including the top of the pan.  Set aside.

Place a large non-stick skillet over medium heat, adding the remaining 1 tablespoon of olive oil.  Add the diced onions, minced garlic, 1/4 teaspoon of salt, stirring to combine, cooking for 2-3 minutes until soft.  Add the chopped mushrooms, 1/4 teaspoon of salt, cooking for another 2-3 minutes.  Turn off the heat, allow to cool.  When cool, stir in the chopped parsley.  Divide the mixture among the 12 muffin cups, about 1 tablespoon in each muffin cup.  Top the mixture with the grated fontina cheese, about 1 tablespoon per each muffin cup.  Set aside.

In a 4-cup liquid measuring cup, add the eggs, whisking to combine.  Add in the half-and-half, and 1 teaspoon salt, whisking to combine.  Pour the egg mixture evenly over the filling in each muffin cup, filling to nearly the top.  Sprinkle each with a small amount of grated Parmesan cheese.  

Bake the frittatas for 18-20 minutes until puffed and lightly browned on top.  Cool in the pan for 5 minutes, using an offset spatula to remove the frittatas onto a serving platter.  Garnish with fresh basil and halved cherry tomatoes.  Serve warm or at room temperature.  

ChezCindy: Tomato Bruschetta

 

Sometimes we forget how delicious simple ingredients are when added together.  Even when we can no longer get summer farm tomatoes, most always, a gorgeous hearth-baked bread is available to lift this tomato bruschetta to next level.  

Because the ingredients are so few, it is recommended to use your best extra virgin olive oil, a beautiful loaf of ciabatta bread, and coarse-flaked sea salt.  

Tomato Bruschetta

3/4 cup extra-virgin olive oil, plus more for drizzling

1/4 cup chopped fresh herbs, basil, oregano, and/or thyme

1 teaspoon coarse sea salt, plus more for serving

Pinch of red pepper flakes

4 Roma tomatoes or 1-pint cherry tomatoes

1 12-ounce loaf ciabatta bread

1-2 garlic cloves

Add the olive oil, chopped herbs, salt, and pepper flakes to a small bowl, whisk to combine.  Dice the tomatoes into small pieces, placing them into a bowl and set aside.  

Cut the bread into 1/2" thick slices.  Toast the bread in a hot cast iron pan, or over hot grill grates, flipping over once until both sides are slightly charred on the edges and well toasted.  Transfer the toasted bread to a cutting board, rubbing each slice with the garlic cloves.  

Top each toasted bread with a generous spoonful of chopped tomatoes, a spoonful of herbed olive oil, and a sprinkling of sea salt.  

ChezCindy: Italian Turkey Braciole

 

It doesn't need to be Thanksgiving to make this delicious Turkey Braciole.  But it does seem that boneless turkey breast is only available at that time of year.  I often buy the turkey parts at the grocery store when I can find them and freeze for later.  

Braciole is an Italian meat dish, most often made with beef or veal that is stuffed with cheese, herbs, and breadcrumbs, then rolled into a log and braised.  It seems complicated, but the process comes together with a little patience and practice.   

Italian Turkey Braciole

1 3-pound boneless turkey breast with skin, butterflied and lightly pounded
1/2 cup breadcrumbs
1/4 cup each fresh grated Parmesan & Pecorino cheese
1 tablespoon fresh sage leaves chopped, plus 4-6 whole leaves
1 tablespoon fresh rosemary leaves, chopped
1 teaspoon dried fennel seed
5 tablespoons olive oil, divided  
4 teaspoons kosher salt, divided
4 slices provolone cheese  
1 cup chicken or turkey stock
1 24-ounce jar of pomodoro basil sauce
3 cloves garlic, smashed and peeled
2-3 sprigs fresh basil 

Preheat oven to 375 degrees.  Have ready a large Dutch oven with a tight-fitting lid and 4 pieces of butcher’s string each cut 18-inches long.  Set aside.  

Have the butcher butterfly the turkey breast, lightly pounded to lay flat.  Lay out the turkey breast skin-side down onto a large cutting board.  Sprinkle 1 1/2 teaspoons salt evenly over the turkey breast.  Place the sliced provolone cheese down the center.  

In a medium bowl, combine the breadcrumbs, Parmesan and Pecorino cheese, chopped sage, chopped rosemary, fennel seed, 1/2 teaspoon salt, and 2 tablespoons olive oil.  Stir to bring together.  Evenly sprinkle the breadcrumb mixture over the turkey and cheese.  

Beginning at the end without the skin, begin to roll the turkey breast up enclosing the breadcrumb mixture, finishing with skin-side up and seam-side down against the board.  Evenly tie the roll with the butcher’s string in 4 places across the turkey breast to keep it closed in a roll.  Tuck 1 or 2 sage leaves under each tied string.  Season the roll with remaining 1 teaspoon of salt.  Drizzle 2 tablespoons olive oil over the top of the turkey roll.  

Heat the Dutch oven over medium-high heat, adding the remaining 1 tablespoon olive oil.  When hot, place the turkey roll skin-side down into the hot pan cooking without turning or moving it for 5-6 minutes until the skin is deep golden brown.  Flip the turkey roll over to brown the other side for 3-4 minutes.  Carefully add the cup of stock, then add the jar of sauce, rinsing the jar with a cup of water adding this to the pan, plus the smashed garlic cloves.  Gently stir to combine, then add the sprigs of basil.  Cover the pan with the lid placing it into the oven, roasting until the internal temperature reaches 160 degrees, about 40-45 minutes.  Remove the pan from the oven, let the turkey rest in the pan for 10-15 minutes.  Transfer the turkey roll from the pan to a cutting board, cut into thick slices serving with the sauce.  

ChezCindy: Cornbread Scones with Crispy Parmesan Topping

 

Gorgeous cornbread scones are a delight any time, any season, any table.  These are a savory scone with just 1 tablespoon of sugar in the ingredients.  The dough is fragrant with thinly sliced green onions, then topped with fresh grated Parmesan cheese that makes the scone tops become crispy as they bake.  The scones are delicious served with a creamy cheese spread, or simply with a drizzle of honey.  

Cornbread Scones with Crispy Parmesan Topping

1 cup all-purpose flour
2/3 cup cornmeal
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
8 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
3/4 cup buttermilk or cream
2 tablespoons green onion thinly sliced
1/4 cup shredded cheddar cheese
2 tablespoons grated Parmesan

Line a sheet pan with parchment paper, set aside.  Preheat the oven to 425 degrees.

In a large bowl, whisk together the flour, cornmeal, baking powder, sugar, salt and baking soda.  Add the cubes of butter to the flour mixture.  Using your figures in a snapping motion, rub in the butter to combine it with the flour until the butter is incorporated into the flour.  You should see small pieces of butter among the flour.  Add in the buttermilk, sliced green onion, and cheddar cheese, stirring with a wooden spoon until the mixture just comes together.  It will be soft and sticky.  

Working on your kitchen counter, lightly sprinkle the work surface with flour before transferring the dough from the bowl onto the work surface.  Sprinkle the top of the dough with a light dusting of flour.  Gather the dough into a disk, gently pressing the dough into an 8-inch circle, roughly 1 1/2-inches thick.  Using a lightly floured knife, cut the dough into 8 wedges.

Transfer the wedges to the sheet pan lined with parchment paper leaving a bit a space between each wedge, lightly brushing the tops with a bit of buttermilk or cream.  Top each scone with a small amount of the grated Parmesan cheese.  Bake in the preheated oven for 20-25 minutes until golden brown.  Remove from the oven, cooling for 5 minutes, serve with salted butter and honey if desired.  

ChezCindy: Savory Vegetable & Mozzarella Galette

 

Galettes are easier than pie but yield the same satisfying results.  Honestly, you barely even need a recipe to make a galette.  Especially if you take a shortcut using storebought pie crust.  This recipe uses several storebought ingredients for even quicker time to put it together.  I used a bag of shredded vegetables including broccoli, kale and cabbage, plus grated mozzarella cheese, and a garlic-herb goat cheese.  Really simple but with fancy and delicious results.  

Savory Vegetable & Mozzarella Galette

1 pie dough, storebought or homemade

2 cups shredded vegetables

2 tablespoons olive oil

1/2 teaspoon sea salt

1 4-ounce log of garlic-herb goat cheese

2 cups grated mozzarella cheese

4-5 stems of fresh thyme, leaves removed from stems

1 egg for egg wash

1 tablespoon coarse sea salt, such as Maldon

Preheat oven to 400 degrees.  Line a sheet pan with parchment paper.  

Measure out the shredded vegetables placing into a medium size bowl.  Drizzle with olive oil, add salt and toss together.  Set aside.

Roll out the pie dough to a 10-inch circle.  Spread the goat cheese into a thin layer over the center of the dough leaving a 2-inch border around the edges.  Place the seasoned vegetables onto the cheese in the center.  Place the grated mozzarella cheese around the edge of the vegetables leaving the center without cheese.  

Fold up the edges over the cheese, pleating as you go around the galette.  Make the egg wash by adding the egg to a small bowl with a half teaspoon of water.  Mix together.  Using a brush, brush the pleated edges with the egg wash.  Sprinkle the egg-washed edges with fresh thyme leave and coarse sea salt.  

Bake the galette for 22-25 minutes until golden brown.  Remove from the oven, resting it for 5 minutes before slicing and serving.