Week 4- Outrageous/ Showy Desserts (Failed)

Hi everyone! I had a wonderful time with my friends this weekend =] thanks for coming and eating the food I made.  Before they left, they were able to try my week 4 dessert- which I had said was a "cheesecake bombe flambe" but I changed it- Sorry =].  Week 4 on the TCJD was hard for me to decide what to make- I couldn't make a showcase! so I decided to just do the flaming dessert.

Instead I made Pumpkin Ice Cream Pie.  This weekend I used the fresh pumpkin puree I made two weekends ago to make Pumpkin Ice Cream.  I really did want to make a bombe but decided to make an ice cream pie- instead of baking the filling I froze it and put it on a graham cracker crust.  To be my harshest critic, I thought the ice cream was a little grainy/fiber-y (did not strain/ puree it smooth enough) but I really liked it because it had great pumpkin taste and not too sweet.  I topped it with chocolate drizzle....DELISH!!!! pumpkin + chocolate is a yummmmmmmmyyyyyyyy couple =] So here how is looks like.  FYI- Saturday 10/16/10 was "The Sweetest Day" and so I made the dessert heart shaped... and not because I couldn't find my circle cookie cutter..;)

Pumpkin Ice Cream Pie

I failed in making the dessert flame... I had soaked sugar cubes in Brandy and light it on fire, but the fire wasn't large or showy enough... thus, I failed the flames.  Well, everyone got there moments...

PS:  I know i haven't done week 3 yet, but that is little more time consuming= more planning.  And another change... instead of having a bake sale, I'm doing the wedding cake =]

Just Desserts Week 2- Cocktail Inspired

I am so behind on this challenge! =] I didn't want to make a dessert if it was only me enjoying it... so I had to wait until My Dearest came home from road trips.  

I have a little rant... TCJD (Top Chef Just Desserts) has so much DRAMA!!!! geez.. so much more drama than just Top Chef.  But I loveeee that one guy.. I forgot his name.. but he has the funniest phrases.  For instance in the first episode something like- being a pastry chef is like giving birth, you work really hard to make it put a lot of effort and love and then are not sure how it will [grow/end] up to be =] IT IS SOOOO TRUE! I love that line. 

Week 2 challenge is to make a dessert that is inspired by a cocktail.  My favorite cocktails are Ginger Ale w/ Whiskey, Kahlua Sunset, "Chocolate Milk", and Lemon Strawberry Mojito- the last being my inspiration.  The idea was to make a Lemon Panna Cotta with Sprite infused Mint and Strawberry syrup.  The finished product is a nice creamy lemony custard with a kick of tartness from the strawberry.  The lemon flavor was there without the sourness or the >.< looking faces.  The custard was a little too heavy/ dense for my taste but the strawberry tartness balanced it out very well.  The syrup also had a nice subtle mint and lemon flavor from (of course) mint and a splash of Bacardi Limon.  The changes I would make next time I make this is to use less cream or use more serving bowls so I'm not eating a large serving of Panna Cotta. Lesson learned and remembered. 

There is no recipe for the syrup since I come up with it and was trying it out...but the Lemon Panna Cotta recipe can be found at http://www.cooksillustrated.com 

Coming up for week 3 and 4 challenge is Mini Apple and Pumpkin Pie "Bake Sale" and "Cheesecake Flambe Bombe"

Just Desserts Week 1- Chocolate!

I've been so busy this week so I couldn't do the Just Desserts Challenge until today.  For those who don't watch Top Chef Just Desserts, week 1's elimination challenge was to showcase chocolate.  I decided to make a French Silk Chocolate Pie.  I've been wanting to make it since I saw it in Cook's Country.  My Dearest said that the pie is deceiving because it looks like it is milk chocolate and was excepting it to be really sweet..but instead it was deep dark chocolate taste to it and wasn't too sweet at all.  I put a little Kahlua (coffee liqueur) in there enhance the flavors a little more, I also put it into the whipped cream=]

Fall is pie season...and chocolate is always in season ;) so lets make a chocolate pie!

French Silk Chocolate Pie (Cook's Country)

 9 in. Pie pan

1 cup heavy cream

3 large eggs

2 tablespoons of water

8 oz of bittersweet/dark chocolate (melted and cooled)

8 tablespoons of butter (cut into 8 pieces and softened)

1 tablespoon of vanilla extract

1- 9in pie shell, baked and cooled

Coffee or Chocolate liquor (optional)

1. Whip cream with electric mixer on med-high speed.  Whip until stiff peaks, 2-3 minutes.  Transfer into a bowl and refrigerate.

2. Combine eggs, water and sugar in to large heatproof bowl, set over saucepan filled with simmering water.  DO NOT LET THE BOILING WATER TOUCH THE BOWL.  With electric mixer on medium speed- beat the egg mixture until it reaches 160 degrees and is thickened.  It will take about 7-10 min.  Remove bowl from heat and continue to beat the egg mixture until light and fluffy and cooled to room temperature- about 8 minutes.

3. Add melted chocolate and vanilla extract into the egg mixture and beat until combined.  Beat in the butter, a few pieces at a time until well combined. 

4. Using a spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell.

Serve with fresh whipped cream and share with a love one
or... they can get their own slice ;)

Refrigerate until set- at least 3 hours and up to 24 hours. 

Serve and be happy! 

So how did I do?

And to show you what is upcoming... week 2's dessert is inspired by Lemon-Strawberry Mojito =]