Clouds of Pomegranate

Pomegranate Meringue Rose Tart

A Middle Eastern inspired tart begins with a buttery pistachio crust and is filled with a orange and rose scented chocolate ganache.  The entire tart is covered in a light pomegranate meringue which you have the option to brown with a blow torch for a beautiful presentation.

Theraputic topic for the week:

Ever wonder why we love to eat?  More specifically why do fatty foods taste so good?  That creamy, smooth chocolate or the buttery, flaky crust.  It almost seems like our tongues know this is supposed to taste good.  We all know of  our ability to taste sour, salty, sweet, bitter and, rather recently, umami (which is the taste produce by the additive MSG).  But can our tongues taste fat? A recent study published in the Journal of Lipid Research by Pepino et al., claims that humans, and other animals, exhibit a protein on their tongue that can sense the presence of fat.  This would help explain why some people are more aware of fat in their food than others.  Perhaps even why we crave fatty foods and why fat tastes so darn good.

Pomegranate Meringue Rose Tart Recipe

Ingredients

For the crust:
3/4 cup pistachios
1/4 cup sugar
1 1/2 cups flour
1 stick unsalted butter, cubed and chilled
1 egg yolk
1/4 cup cold water

For the ganache:
12 oz. high-quality semi-sweet chocolate, finely chopped
1/2 cup freshly squeezed orange juice
1/8 tsp. rose water

For the meringue:
1 cup sugar
1/4 cup pomegranate molasses
1 tsp. cornstarch
1/2 tsp. cream of tartar
4 egg whites
20 drops red food coloring

Directions

1. Make the crust: Combine pistachios and sugar in food processor and process until finely chopped. Add flour and process to combine. Add butter and pulse until no large chunks remain. Add egg yolk and water and mix just until combined. Transfer to counter and knead into a disk. Wrap in plastic wrap and refrigerate for 1 hour. On a floured counter, roll dough to 1/8" thick. Line a 9" tart pan with dough. Prick with fork over the bottom and refrigerate for 1 hour. Heat oven to 375°. Bake for 20 minutes and then let cool to room temperature.

2. Make the Ganache: Place chocolate in a medium bowl and set a fine strainer over bowl. Heat juice in a small saucepan over medium-high heat until it begins to simmer. Remove from heat and pour through strainer into bowl with chocolate; let sit for 1 minute. Using a rubber spatula, slowly stir rose water into mixture until smooth. Pour ganache into cooled crust and let cool completely.

3. Make the meringue: Place the sugar and egg whites in the bowl of a stand mixer and place on a pot of simmering water. Whisk until sugar is completely dissolved.  Transfer bowl to a stand mixer and beat to soft peaks.  Add cornstarch and cream of tartar.  Slowly stream in molasses and add enough red food coloring to make it pink. Continue beating until glossy, stiff peaks form. Immediately pipe or cover the pie with the meringue. Chill until meringue is firm.

Optional:  Use a blowtorch or the broiler to brown the meringue.

Slightly adapted from Saveur Magazine

Luxurious Chocolate

Chocolate Lover's Cupcake

Silky soft chocolate buttercream floating on a fluffy chocolate cupcake coated in dark chocolate ganache. Hurry up, we're dreaming.

Stress relief tip of the day:
Rhythmic exercise—such as running, walking, rowing, or cycling—is most effective at relieving stress when performed with relaxation in mind. As with meditation, mindfulness requires being fully engaged in the present moment, focusing your mind on how your body feels right now. As you exercise, focus on the physicality of your body’s movement and how your breathing complements that movement. 

Chocolate Lover's Cupcake Recipe

Ingredients

Batter:
1 ½ cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup coffee, water, or coconut milk
½ cup canola oil
2 tablespoons white or apple cider vinegar
2 teaspoons pure vanilla extract

Ganache:

1/2 cup heavy cream
1 cup Callebaut semisweet chocolate chips

Buttercream:
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract


Directions:

To make the Chocolate Cupcakes: 

Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with cupcake liners.

In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together coffee, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

For the ganache frosting:

Combine the heavy cream and chocolate in a medium heatproof bowl.

Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth. Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2 to 3 minutes. 

Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. Allow the ganache to set for 5 minutes before frosting with buttercream. 

For the buttercream:

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool, about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Using a flexible spatula, fold 4 1/2 ounces dark chocolate, melted and cooled, into buttercream mixture. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day.

Cake adapted from Chloe Coscareli

Mary-Yum's Sugar Therapy

Delectable Eid Cupcakes

S'morEid Cupcakes

This cupcake is nothing short of extravagant.  A bottom layer of graham cracker batter supports a big marshmallow which is covered by a decadent and rich chocolate batter.  The cupcake top is enrobed in a semi sweet chocolate ganache and at this point could be topped with a marshmallow.  But why stop there?  It is Eid and we only get two of these celebrations a year, so go big!  This cupcake is topped with a marshmallow frosting and then lightly browned with a kitchen torch.   Happy Eid!



S'morEid Cupcake Recipe

Makes approximately 18 cupcakes

Ingredients:

Cupcake batters
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup valrohna cocoa
3/4 cup chocolate graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
6 halal marshmallows cut in half, plus more for decorating if desired

Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup brown graham cracker crumbs
1/4 cup butter, melted

Ganache
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter

Frosting

4 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.
Separate the mixture in half into two bowls.
Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.
Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.
Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full.
Sprinkle with more topping mixture.
Bake cupcakes for about 30-35 minutes. Place a cookie sheet underneath when you bake just in case.

Let cool and top with ganache.  Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.
Dip cupcake tops and add more marshmallows if you desire.

For the frosting place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.  Transfer frosting to a large pastry bag fitted with a large plain round or star tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Adapted from Bakerella