Wednesday, November 5, 2008
Barack My World!!!
I really hope that you're happy with the results of your national AND local elections. I'm pretty pumped.
In honor of our new commander in chief, I've made a variation of my most favorite dessert (just look at my profile picture) - the delectable dacquoise. It's impressive and composed…just as HE is. It's made of many different parts put together just right, in the same way that Obama’s past and present blend for a striking combination.
So here is my special DACQUARK. That just doesn’t sound right. How about Barquoise Odaqma? Okay, I'm stumped. Maybe I'll just call it my Special Toasted Almond And Double Sugared Meringue Triangles Layered With Brandy Ganache, Brandy Whipped Cream And Raspberries. Wait, I have it…Here is my…Barack-a-Meringué-Mania or…
To make six to eight 5 1/2inch meringue triangles
or six to eight 4 inch meringue circles:
½ cup almonds, toasted as dark as you dare
½ cup brown sugar
3 egg whites, at room temperature
¼ tsp. cream of tartar
6 tbls. superfine sugar (1/4 cup + 2 tablespoons)
½ cup heavy cream
4 oz. dark chocolate, chopped
optional: 1 tbl. brandy
1 cup heavy cream
3 tablespoons sugar
1 tbl. brandy or 1 tsp. vanilla
Preheat oven to 400° F. Cover 2 large baking sheets with foil. Trace eight 5 ½ inch sided triangles with the eraser side of a pencil or a closed pen. Or make eight 4 inch circles.
Make sure your almonds are REALLY toasted. Grind them in a food processor until fine. Add the brown sugar and pulse until well mixed.
Beat egg whites until foamy on medium speed. Add cream of tartar and beat on high until stiff peaks form. Gradually beat in superfine sugar. Using a large spatula, carefully fold in ground almonds and brown sugar.
Using a large plain tip, pipe triangles (or circles) starting with the outer edge. Fill in by piping or spreading additional meringue. You'll get 6 shapes easily and you may be able to squeeze out 2 more. Bake for 45 minutes. Let cool at least 20 minutes. Carefully peel meringues off foil and cool on wire rack.
For ganache, boil cream in small saucepan. Remove from heat and immediately stir in chopped chocolate and brandy, if using. Keep stirring until smooth. Let cool on counter, stirring occasionally until nice and thick.
Just before assembling, whip cream with sugar and vanilla or brandy. Put in piping bag with plain or star tip.
For a tart-like look, place meringue triangle on plate.
Carefully spread with a generous spoonful of ganache.
Pipe blobs (or stars) of whipped cream in the corners and around the edges of the meringue. Pipe three in the middle. Cut raspberries in half, lengthwise. (These are HARD times.) Place one raspberry half between each whipped cream star. Serve like this.
Or to make a more elaborate dessert, repeat with a second meringue triangle and place atop the first one.
To go even more heavy duty (let’s remember this IS in honor of an amazing accomplishment), layer on one MORE triangle topped with the chocolate, cream and raspberries.
Insert a long skewer into middle of triangle to hold in place while you cut into pieces.
Use a serrated knife to cut. Enjoy.