Panna Cotta and Lunch with 2 Italians

A recipe I like to keep close at hand for a quick dessert is Panna Cotta, especially when ripe fruit is abundant. I had barely unpacked from moving when my Aunt informed me she had signed me up for Italian class. I was a little unsure as to where I'd find the time to spare, but I was long overdue to learn to speak the language properly. My grandparents came here from Italy and spoke Italian in front of us, but they wanted my parents to be American, so insisted they speak English.

After the first two weeks of class I knew there was no turning back and that I’m not quitting until I’m fluent. The biggest hurdle to learning a language is not using it enough, so I told my Aunt she has to come over to my house once a week for lunch and practice.

When she comes over I try and fix her a simple Italian meal with dessert of course and when I don’t have to run right out afterwards a glass of red wine never hurts. (It improves your Italian too, my opinion anyways.)

This week we had a frittata with vegetables I picked up at the farmer’s market, a green salad and for dessert this perfect light and not too sweet dessert. My Aunt is a diabetic, so I made this dessert with her in mind and omitted the sugar in the panna cotta, it works just fine without it and including it is a matter of personal preference.

Vanilla-Almond Panna Cotta

¼ cup vanilla almond milk (or low-fat milk)

1 packet unflavored gelatin (2 ½ teaspoons)

2 cups heavy cream

¼ cup granulated sugar (optional)

1 teaspoon vanilla bean paste

1 teaspoon almond extract

In a large bowl add the almond milk and sprinkle the gelatin over it. Heat the cream and sugar in a small saucepan over medium heat until the milk starts bubbling. Take the cream off the heat and pour into the almond milk, add the vanilla and almond extract and whisk gently until combined.

Pour the mixture into 4 ramekins that are lightly oiled or do as I did and pour the mixture into 4 empty 8-ounce jelly jars (no need to oil). Cover the jars or ramekins with plastic wrap and place in the fridge for a minimum of four hours.

Serve with a generous amount of Apricot Mint Topping.

Apricot Mint Topping

5-6 apricots (I say the more the merrier.)

1 tablespoon apple-mint leaves (2-3), chiffonade

1 tablespoon agave sweetener or honey

Juice from ½ of a lime

Peel, pit and slice the apricots. Add the apricots, apple-mint leaves, agave and lime juice to a bowl and place in the fridge until ready to use.

I planted an apple-mint herb plant this spring and I’m so glad I did, it’s much milder than spearmint. Worth adding to your herb garden if you can find it.

I’ve had the words tired and apathetic running through my mind lately. I believe it’s more tired than apathy, I think the problem is I’m long overdue for a break. My schedule has been punishing as of late and I have some other projects that need my attention. One of them is my niece needs a mural of Rapunzel riding a unicorn over a rainbow. So I think I’m going to take the next few weeks off and just detour for awhile. Trying to reason with my apathy I was drawn to the poem “The New Colossus” written by Emma Lazarus and I knew it was no accident this poem crossed my path considering that my Grandparents were greeted by Lady Liberty when they arrived in this country.

If you e-mail me, I’ll try and get back to you promptly, but I probably won’t be online much.

Thanks everyone,

Gina

p.s.  I already published this once without the photos, duh.  If that isn't a sign I need a break; I don't know what is.

Apricot and Garam Masala Jam

I've been wearing out the tread on my tires running back and forth across town to hit the orchards the last couple of weeks.  The fruit is ripe and ready to be picked on all the trees around here. Not one to let a good thing get away, I've been trying to use as much of it as I can before it's gone.

I was at one of my favorite stands when they told me there would only be another week or so to pick apricots.  After I composed myself from my complete panic, I grabbed 3 more pounds for a quick batch of jam.  I have been experimenting with different flavors and combos this year and one of these experiments apricot with garam masala turned out to be one of my favorites.

I must have a jam making aura about me or something, I was in the checkout line of my local market when the checker said, "You are buying lids, you must be making jam".  He then peppered me with jam making questions.  I gave him a quick run through of how to make jam and thought to myself, maybe others don't know how or maybe they think it's harder than it really is.

Apricot and Garam Masala Jam

3 pounds fresh apricots

1/4 cup lemon juice

2 1/2 cups granulated sugar 

1 tsp. garam masala

2 tablespoons powdered low-sugar pectin

You will need a few other items also.  I used 4 - 8 oz. size jelly jars and 2 - 4 oz. minis, make sure you have lids and bands.  Last year I bought a kit that included this handy basket that you place in the hot water and jar lifting tongs.  I know I whined about having too much cooking equipment in the last post, but I'm sticking by this purchase.

Peel the apricots and cut them into smaller pieces, place them in a large saucepan, add the sugar, lemon juice, and garam masala.  Turn heat on to medium-high and bring to a boil then turn heat down to medium-low, now add the pectin.  You want it bubbling but not a hard boil or your sugar could scorch. Continue to cook for 20-25 minutes until the fruit is broken down and the mixture is really thick. It should slowly drip off your spoon, not run off.

While the jam is cooking fill a large stockpot 3/4 of the way with water and bring the water to a boil.

Once the water is boiling place the clean jars and bands in (but not the lids) for 5-10 minutes. Rinse the lids off with hot water. Remove the jars and bands and set aside to cool a bit.

Skim any foam off the top of the jam that forms.  Once the jam is nice and thickened place it into warm jars leaving 1/4" of space on the top.  Wipe rims of jars and place lids and bands on top of each jar and place in the boiling water for 10 minutes.  If you don't have a handy basket like this, place a metal rack at the bottom of your pot to suspend the jars.

Make sure the jars are covered with boiling water by an inch or so.  If not add some boiling water from a tea kettle.

Remove the jars from the hot water and let sit on the counter, as they cool you will hear the lids go pop, pop, pop; this means they are sealed properly.  If the lids don't pop (or depress) that means the jars aren't sealed, you can try putting them in the hot water for another five minutes.  

The garam masala adds a nice lingering finish to the jam and I used less sugar because my fruit was ripe and had a lot of natural sugar already.

Lisa the Authentic Suburban Gourmet, who loves making jam too has a great recipe here you might want to try.

Lisa wanted to know where to find the green basket.  I bought mine at a local Target, but I did find an online source so you can order one for yourself.  I have the Ball Canning Discovery Kit and the Utensil Set here is the link for you. 

Happy Canning,

Gina

Nutella and Apricot Streusel Sweet Rolls

I've been having a hard time getting the girls out of bed these days; so a couple of weekends ago I made them a huge pan of cinnamon rolls that got them up quicker than I don't know what. There is just something about the smell of baked goods in the morning.  Maybe instead of those white noise machines, alarms should come with baked goods smells; I'm on to something here - right!

I got a second request for the cinnamon rolls a couple of days later; instead I thought I'd change them up a bit.  I had my daughter's friend Megan over and could you believe she had never had Nutella; I had to fix that.  Upon scouring my pantry, I found these dried apricots begging to be used.  I think you can see where I am going with this.

Dough

2 cups milk (I used 1%, but use what you have on hand)
2 1/4 tsp. active dry yeast
4 1/2 - 5 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup vegetable oil

Heat the milk in the microwave on High power for 2 minutes until the temperature reaches 110 degrees F.  If you overheat it, just leave it on the counter to cool for a few minutes.  Add the yeast to the top of the milk, let sit for 5-10 minutes until foamy.

I just guessed at the two minutes and looky there, yeah I'm that good lucky!

Add the 4 1/2 cups flour, sugar, baking powder, baking soda, salt and vegetable oil to a mixer with a dough hook.  Mix on low speed until the dough starts coming together.  If the dough is still very wet, add the other 1/2 cup flour, till the dough is starting to have a little better shape.  Knead for 2 to 3 minutes on low speed, cover bowl with plastic wrap and set aside for 1 hour.

You can do the dough by hand, just knead the dough for a few minutes on a flour covered board and place it back into a bowl that has been oiled.

Apricot Streusel & Nutella Filling
8 ozs. dried apricots
1/2 cup oats - old fashioned
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1 cup Nutella
2 tbsp. heavy cream

Add apricots, oats, brown sugar and cinnamon to a food processor and pulse until the apricots are broken down into small pieces.  Set aside.  You could also add some nuts here and it would be good, the girls said, "No" to the nuts, but I think I would have liked them in there.

Add the Nutella and heavy cream to a small saucepan and heat on low.  Stir until creamy and pourable.  Add a little extra cream if needed.

Place risen dough onto large floured surface.  I like to cover my counter with freezer paper and use it to roll out large dough, it makes clean up a snap.

Roll the dough out into a large rectangle about 1/2" thick, I didn't measure it, but it was about 24" by 16".  With the widest part of the dough facing you.

On top of the dough sprinkle the apricot streusel and drizzle with the melted Nutella, leaving 1/2" around the edges empty.  Roll the dough starting with the longer side, which should be facing you.  Make sure and roll the dough as tightly as possible.  When you get to the end, pinch the seam.

Be sure and lick the pot clean of any extra Nutella.  Come on, who wants to wash extra pots anyways.

Cut the roll into 1/2" to 1" slices and place into a greased casserole dish 13" x 9", may need two dishes depending how small you slice the rolls.  I place the rolls leaving a 1/2" gap or so between them.  Cover the pan with plastic wrap.

I also like to add a sheet of parchment to the bottom of my pan; it ensures easy removal of the rolls.

Rise in the pan for 30 minutes, remove plastic wrap prior to baking.  Bake in 400 degree F oven for 15-18 minutes, until golden brown.

When these were hot out of the oven, the girls just put a knife full of Nutella on the top for icing.  A powdered sugar icing would work well too.  I did both, because I'm wrong like that.

Breakfast anyone?

Enjoy,

Gina