Milk Pail Market: Recipes

Ingredients

• 1 1/2 cups heavy whipping cream
• 8 ounce container mascarpone cheese ,room temperature
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups cold espresso
• 3 Tablespoons coffee flavored liqueur ,optional (Kahlua or DaVinci brands)
• 1 package Lady Fingers ,Savoiardi brand can be found in the cookie aisle at your local grocery store, or online
• Cocoa powder for dusting the top

Instructions

• Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside.
• Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don’t soak them–just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8×8” or similar size pan. 
• Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.
• Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.

Notes

Alcohol:

Tiramisu can be made with or without alcohol. This recipe calls for coffee flavored liqueur because I like that it enhances the coffee flavor, but other options are marsala wine or brandy. 

Make ahead and Freezing Instructions: 

Tiramisu is even better when made in advance, allowing the flavors to blend! It will keep in the refrigerator for 2 to 3 days.To freeze, make completely, but don’t dust with cocoa powder. Cover tightly with plastic wrap and then tinfoil and freeze for up to 3 months. Thaw in the refrigerator overnight and dust with cocoa powder a few hours before serving.  

Ingredients

• 1 cup black beans , drained and rinsed
• 1/2 bell pepper , finely diced
• 1 teaspoon chili powder
• 1 tablespoon cilantro leaves , chopped
• 1 cup (4 oz) shredded cheese, such as cheddar or pepper jack
• 2 frozen 9-inch square puff pastry sheets

Instructions

• Preheat oven to 400F. Spray a large baking sheet with non-stick spray.
• Remove the puff pastry sheets from the freezer and allow to thaw while preparing the black bean mixture.
• In a large bowl, combine the black beans, diced bell pepper, chili powder, chopped cilantro leaves, and shredded cheese. Mix well.
• On a large clean surface, unfold the thawed puff pastry. Cut each 9-inch puff pastry square into quarters to make a total of 8 puff pastry squares about 4 ½ inch each.
• Place about 2 tablespoons of the bean mixture in the center of each puff pastry square (do not over-stuff!).
• Fold each square in half to make a triangle and pinch the sides together taking care to not get any bean mixture onto the edges of the triangles. Use a fork to press down on the edges and seal the puff pastry triangles.
• Gently place the puff pastry triangles onto the greased baking sheet and bake for 12-15 minutes at 400F, or until the puff pastry triangles are golden brown and flaky on top. Remove from heat and allow to cool 5-10 minutes before serving.
• Serve warm with your favorite dip, such as salsa, guacamole, or sour cream.

Serves 8 

INGREDIENTS

• 1 lb. dried elbow pasta
• 1/2 cup unsalted butter
• 1/2 cup all purpose flour
• 3 cups whole milk
• 2 cups grated medium sharp cheddar cheese divided (measured after grating)
• 2 cups grated Gruyere cheese divided (measured after grating)
• 2 cups grated mozzarella cheese divided (measured after grating)
• 1/2 Tbsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. paprika

DIRECTIONS

1. Preheat oven to 350 degrees F and grease a 3 qt baking dish (9×13″).  Set aside.
2. Bring a large pot of salted water to a boil.  When boiling, add pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking.
3. While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
4. Melt butter in a large saucepan over medium heat.  Sprinkle in flour and whisk to combine. Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the milk, while whisking constantly, until smooth. Slowly pour in the remaining milk, while whisking constantly, until combined and smooth.
5. Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency. 
6. Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
7. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
8. Sprinkle the top with the last 1 1/2 cups of cheese and Panko breadcrumbs (or homemade) and bake for 15 minutes, until cheese is bubbly and lightly golden brown. Enjoy!