Arlynne Brown

The Good Housekeeping Illustrated Cookbook

-3 cups heavy or whipping cream
-6 egg yolks
-1/3 cup sugar
-1 tsp vanilla extracts
-1/3 cup turbinated sugar
-sliced strawberries, bananas, fresh or canned
pineapple and canned mandarin orange sections

1. In 1-quart saucepan over medium heat, heat cream
until tiny bubbles form around edge of pan.
2. Meanwhile, in 2-quart saucepan with wire whisk,
blend yolks with sugar. To prevent curdling, slowly
stir in cream.
3. Over medium-low heat, cook the mixture, stirring
constantly, until just coats back of metal spoon,
about 15 minutes (do not boil). Stir in vanilla.
4. Pour mixture into 1-1/2 quart broiler-safe casserole;
refrigerate until well chilled, about 6 hours. (I have
also used individual ramekins/custard cups for a
prettier presentation)
5. Preheat broiler if manufacturer directs or use a
kitchen torch. Sift turbinated sugar over chilled
cream mixture; broil or run kitchen torch back and
forth, across the surface until the sugar melts.

To serve: place casserole in center of large tray.6. individual plates and surround with fruit. . place ramekins on small. Alternatively. surround with fruit.

for a less potent rum flavor. Be certain to USE HARD. halve the amount of rum added to the coffee mixture in step1. 2007 Serves 10-12. Ingredients -2-1/2 cups strong. depending on size) Brands: Torino or Ferrara–Crisp Savoirdi or Bonomi. Brandy and even whiskey can stand in for the dark rum. black coffee. room temperature -1-1/2 tablespoons instant espresso powder -9 tablespoons dark rum (divided) -6 large egg yolks -2/3 cup sugar -1/4 teaspoon table salt -1/2 pounds mascarpone cheese -1/3 cup cream for adding to yolks -3/4 cup heavy cream (cold) for whipping -14 ounces hard ladyfingers (42 to 60. not soft ladyfingers that can be found in the Italian section of a grocery store. preferably Dutch processed -1/4 cup semisweet or bittersweet chocolate. TIRAMISU WITHOUT RAW EGGS Cook’s Illustrated: Published November 1. The test kitchen prefers a tiramisu with a pronounced rum flavor. -3-1/2 tablespoons cocoa. it has a tendency to break if allowed to do so. grated (optional) . Do not allow the mascarpone to warm to room temperature before using it.

set aside. then set aside to cool to room temperature. about 15 minutes. . In now-empty mixer bowl (no need to clean bowl). 30 to 45 seconds. Stir coffee. 3. beat yolks at low speed until just combined. scraping down bowl with rubber spatula once or twice. beat the 3/4 cup cream at medium speed until frothy. Using rubber spatula. 1-1/2 to 2 minutes. and beat at medium speed until no lumps remain. until mixture coats back of spoon and registers 160 degrees on instant-read thermometer. cook. Remove from heat and stir vigorously to cool slightly. add mascarpone. 1 to 1-1/2 minutes. Add sugar and salt and beat at medium- high speed until pale yellow. 20 – 30 seconds. fold 1/3 of whipped cream into mascarpone mixture to lighten. In bowl of standing mixer fitted with whisk attachment. espresso and 5 tablespoons rum in a wide bowl or baking dish until espresso dissolves. constantly scraping along bottom and sides of bowl with heatproof rubber spatula. Whisk in remaining 4 tablespoons rum until combined. 4 to 7 minutes. 2. Increase speed to high and continue to beat until cream holds stiff peaks. Transfer mixture to large bowl and set aside. Add 1/3 cream to yolks and beat at medium speed until just combined. Set bowl with yolks over medium saucepan containing 1 inch gently simmering water. Set mascarpone mixture aside.Instructions 1. scrape bowl. 1 to 1-1/2 minutes longer. Transfer bowl to standing mixer fitted with whisk attachment. then gently fold in remaining whipped cream until no white streaks remain.

Working one at a time. Repeat dipping and arrangement of ladyfingers. if using. breaking or trimming ladyfingers as needed to fit neatly into dish. Arrange soaked cookies in single layer in baking dish.4. roll. Wipe edges of dish with dry paper towel. use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. cut into pieces and serve chilled. 5. 6. DO NOT SUBMERGE LADYFINGERS IN COFFEE MIXTURE. remove and transfer to 13 x 9 inch class or ceramic baking dish. Spread half of mascarpone mixture over ladyfingers. Cover with plastic wrap and refrigerate 6 to 24 hours. spread remaining mascarpone mixture over ladyfingers and dust with remaining 1-1/2 tablespoons cocoa. Sprinkle with grated chocolate. drop half of the ladyfingers into coffee mixture. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone. ENTIRE PROCESS SHOULD TAKE NO LONGER THAN 2 TO 3 SECONDS FOR EACH COOKIE. .

and garlic. 3-5 min. stirring. chopped onions) 1 package (8 oz each) diced green peppers and onions (I use frozen) 3 cloves garlic. TURKEY CHILI Wegman’s Serves 8 Active Time: 25 min Total Time: 55 min Ingredients 1 Tbsp vegetable oil 3 lbs ground turkey (I use 1:1. drained and rinsed (I use 2 or 3 cans) 2 bottles (12 oz each) Wegmans Chili Sauce 1 bottle (12 oz) beer or beef stock You’ll need a large stockpot 1. Cook. 2.5 oz) Cannellini Beans. Add Worcestershire sauce: cook 3 min . drained and rinsed (I use 2 or 3 cans) 1 can (15. Heat vegetable oil on MEDIUM-HIGH.5 oz) Dark Red Kidney Beans. white meat:dark meat 2 packages (8 oz each) Cleaned and chopped onions (I use frozen. minced 4 Tbsp Worcestershire sauce 7 Tbsp (about 2 oz) chili powder 2 tsp ground cumin 2 tsp oregano 1 can (15. green peppers. Season to taste with salt. cook 8-10 min until browned. Add chopped onions. Add ground turkey.

Reduce heat to LOW. chopped. add kidney beans. cannelloni beans. cumin and oregano. . Garnish with cheddar cheese. fresh onions. stirring occasionally. Simmer 30 min. 4. Reduce heat to MEDIUM. stir in chili powder. fat free sour cream. and beer (or stock). chili sauce. Cook 5 min.3.