21 posts tagged “dessert”
Last week was our first wedding anniversary. We went back to where we went on our honeymoon..Palm Springs, CA.
The property that we stayed at offered loads of citrus trees bearing lemons, limes, oranges and grapefruit. We were kids in a candy store every day picking fresh oranges and making freshly squeezed juice every morning. It was truly paradise.
As if my paradise in citrus heaven wasn’t enough, my husband gave me a very special anniversary gift – a day of pampering at a luxurious spa complete with a body scrub treatment. What can I say – the man knows me. Just as I know the way to his heart is through his stomach; he knows the way to my heart is through spa treatments.
The body scrubs was truly amazing and left my skin silky smooth for days. Going to the day spa makes me feel so healthy and rejuvenated, I often leave with a sense that I am going to continue to take care of my body and eat only organic, healthy meals from that moment on. It usually lasts a whole two hours after I get back home.
That night, I was inspired to whip up a fabulous dessert for the two of us. Yes, I cooked on my vacation—I can’t help myself.
Inspired by the large sugar grains that sloughed away my dry skin, I made a delicious brown sugar topping for fresh pineapples and broiled them to a bubbling, golden brown glaze. The dish was exotic, elegant and I still felt as though I hadn’t completely abandoned my healthy ambitions as the pineapples were broiled and not fried in lots of butter. This would also be sensational with bananas!
Along with this easy recipe, I found a great recipe for an at-home sugar scrub to try. The scrub exfoliates the skin and leaves it feeling soft and smooth for days. Finish your body treatment with a generous slathering of body butter (concentrating on those elbows, knees and heels) and your skin will feel as though winter’s drying effects never took place.
You may use Epsom salt instead of sugar if you prefer a larger grain. When making the scrubs, I prefer using grapeseed oil since it is light and odorless; however olive oil is rich and moisturizing which is perfect for extra dry skin or those rougher areas such as elbows and heels. Sunflower oil is also a good choice as it is odorless and inexpensive. The scents for the scrub is virtually limitless, use rose essential oil for a lovely perfume scent, lavender for relaxation, citrus for invigoration.
Package the scrub in airtight containers and offer as gifts this holiday season for a special treat for a special friend!
Broiled Brown Sugar Pineapples
1 large pineapple, halved vertically.
¼ c brown sugar
¼ c granulated sugar
1/8 tsp coarse salt
1 ½ tsp pure vanilla extract
Preheat broiler, with rack placed 6 inches from heat source. Mix sugars, salt and vanilla in a small bowl. Cut pineapple vertically with top husks still attached to the fruit.
Lightly brush water on top of pineapple halves. Pat layer of mixed sugar evenly on top of the pineapple halves to prevent clumping and burning.
Broil until sugar has caramelized, 3 to 4 minutes. Serve immediately.
Sugar Body Scrub
2 c. organic cane sugar or Epsom salts
1 c. “base” oil (grapeseed, olive, sunflower or vitamin E)
8 drops essential oil (grapefruit, rose, peppermint, or lavender…whatever you like best!)
1 drop of food coloring (which ever color you prefer)
Stir together salt or sugar and “base” oil in a bowl, mixing well. Using pipette, add essential oil, 1 drop at a time. Add food coloring and stir until color is even throughout. Spoon into airtight or canning jars.
Ok, I admitting this now. It’s a secret I’ve held to myself for quite some time now, but I think I’m ready to come out with it: I’m a crustophobe. Yes—it’s true…I’m terrifed of baking pie crust from scratch. Pie crust made from scratch is like the Olympics of baking. Who cares how perfect spiced the filling is or how juicy the cherries are, if you’ve got a soggy crust, the game is over…at least for the baker. For the eater, like my husband, it’s a win-win scenario.
I suppose my phobia was born when one year I attempted to make a “healthy” pie crust with margarine. Needless to say, the dumpster ate that pie while my family and I reached for the emergency Entenmann’s.
As the years progressed, my determination became more and more fervent while my results became less and less stellar. Soggy crusts, flat crusts, burnt crusts…you name it, I baked it. But then, I received a God-send and from there, the miracles began.
I received a pie recipe book for Christmas last year (ok, hint taken!). In it were loads of recipes for delicious pies that I could not wait to try, but not only were there pie recipes, there was pie trouble-shooting articles and a whole chapter dedicated to successful pie-making tools one of which is the pie bird.
Yes, a pie bird. They are little ceramic funnels that let out the steam from a fruit pie with a top crust, thus enabling the top crust to bake until tender and flaky; not sodden and flimsy. It also doesn’t hurt that these birds are absolutely adorable and therefore had become another addition to my list of obsessive collections that are slowly taking over my house. Pie birds come in all shapes and sizes ranging from classic black birds with yellow beaks to grey geese to white elephants to modern functioning funnels. They are rare to find and therefore are gaining in their value. I found some on ebay for close to $100. Obviously, my collection is a very slow-growing one.
There are now two pie crust recipes that are “go-to” doughs for me: one is a flaky, cake-like recipe from Ina Garten (perfect for making a fruit crostata as previously featured in Mangia!) and the other is from legendary baking diva and culinary columnisy Dorie Greenspan. Greenspan’s book Baking: From My Home to Yours was another one of those God-send cookbooks that I believe will very well change my life once again (hint, hint, Santa!). But I suppose I’ll just have to wait and see until after the holidays before I can attest to such things (::cough:: get me this for Christmas ::cough::).
The following dough recipe is fast and easy to make and if I can bake them successfully, anybody can! I chose to make a galette with this dough which is like a free-form pie. Filled with apples and fresh cranberries and it’s the perfect warm winter treat. Enjoy!
Apple Cranberry Galette
Crust
1.5 c. all purpose flour
2 Tblsp sugar
¾ tsp salt
10 Tblsp (1 ¼ sticks) chilled unsalted butter, cut into ½ inch cubes.
2 Tblsp chilled vegetable shortening, cut into ½ inch cubes
2 Tblsp (or more) ice water
Filling
3 Red Delicious apples (peeled, cored, cut into small chunks)
2 Granny Smith apples (peeled, cored, cut into small chunks)
1 ½ - 2 c. fresh cranberries
4 Tblsp sugar, divided
1 tsp cinnamon
1 tsp ground cloves
Directions
Crust
Mix flour, sugar, and salt in a food processor. Add butter and shortening; pulse until course meal forms. Add 2 tablespoons ice water; pulse until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk and wrap in plastic. Chill two hours.
Filling
Preheat oven to 425 degrees. Mix apples, cranberries, 3 tablespoons of sugar and spices in a large bowl to coat.
Roll crust out between two large sheets of waxed paper to 13 inch round. Place sheet of parchment on baking sheet; spray parchment with nonstick spray. Remove top sheet of waxed paper from crust. Invert crust onto parchment, then peel off second sheet of waxed paper. Spoon filling onto crust, leaving 2 inch border around edges. Fold crust border up and over filling, folding and pleating occasionally.
Brush edges lightly with water. Sprinkle damp crust lightly with remaining sugar.
Bake galette for 50 minutes. Reduce heat to 400 degrees. Loosely cover filling with small sheet of foil. Bake until crust is deep golden and filling is tender, about 20 minutes.
Slide knife or offset spatula under galette to loosen from parchment. Cool galette slightly on sheet on rack.
Serve warm or at room temperature with some homemade whipped cream or vanilla ice cream.
I was always one of those kids who demanded the crusts cut off her sandwich bread because I just wanted to get to the good stuff. Fast forward a few years, and I’ve hardly changed. I still eat pumpkin pies from the inside out, leave my pizza crusts behind and eat the center out of the loaves of fresh Italian bread every Sunday at my mother’s house.
Every year I love to fill my kitchen (and my mouth) with fresh homemade pies from apple to pumpkin. This year I thought I’d change things up a bit and make those same delicious desserts sans crust. The result? A predictable amount of dust collecting in my pie pans!
Nothing beats a hot dinner waiting for you when you come in from a crisp fall day. My husband and I love to dig in to a juicy pork loin seasoned with lots of garlic, fresh rosemary and fennel. And of course, what goes better with pork than a big scoop of chunky homemade applesauce fresh from the oven? This recipe for homemade applesauce is like eating the best part of apple pie. Make a big batch of this sauce and it will keep in the fridge for a few weeks. Pack it for the kids’ lunches, serve as an after school snack, side dish or dessert. The best part about eating this homemade apple sauce is that it’s cooked right at home without the addition of any artificial ingredients you find in stores. After one mouthful, you’ll never go jarred again!
Homemade Apple Sauce
Ingredients
3lbs McIntosh Apples or Winesap Apples
3lbs Granny Smith
2 oranges, zested and juiced
1 lemon, zested and juiced
½ c. brown sugar
4 Tblsp unsalted butter
2 tsp cinnamon
½ tsp allspice
Directions
Pre-heat oven to 400 degrees.
Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice.
Pour the apples, reserved apple peel, and juice into a non-reactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot.
Bake for 1 hour, or until all the apples are soft. Remove and discard the red apple peel.
Mix with a whisk until smooth, and serve warm or at room temperature.
Ok, I do have a penchant for the classics and Thanksgiving wouldn’t be Thanksgiving without pumpkin pie. I could even forgo the turkey, but I need my pumpkin pie. However, if you’re willing to try something new, take it from a traditionalist and definitely go for this pumpkin mousse. If you’re in charge of bringing dessert this year to your Aunt’s house (as I am), this dessert is a great choice to bring (as I will). It’s smooth, creamy and will be gone in minutes. Who needs the crust when you can dive into a sea of luscious pumpkin? Top with crushed ginger snaps and edge the bowl with whipped cream (using a pastry bag and star tip) or create parfaits by alternating pumpkin mousse, crushed ginger snaps and homemade whipped cream into wine glasses or tall glasses.
Pumpkin Mousse
Ingredients
Can be doubled or tripled based on quantity serving
¼ c. cold water*
1 packet unflavored gelatin powder
1 (15 oz) can pumpkin (not pumpkin pie filling)
½ c. granulated sugar
½ brown sugar
2 extra large egg yolks
2 tsp grated orange zest
½ tsp cinnamon
¼ nutmeg
½ tsp kosher salt
1 ½ c. heavy cream
1 ½ tsp vanilla extract
Directions
Pour gelatin into a separate small bowl with the water and let sit for 10 minutes to soften.
Over a double-boiler whisk together pumpkins, sugars, orange zest, cinnamon, nutmeg and salt. Put eggs yolks in separate small bowl. Add a ladle full of pumpkin mixture to egg yolks to temper the eggs. Whisk well and add to the rest of pumpkin mixture over double-boiler. Add gelatin and whisk well.
In the bowl of an electric mixer fixed with the whisk attachment, whip the heavy cream and vanilla on high speed until soft peaks begin to form. Fold whipped cream into pumpkin mixture one cup at a time until all is completely blended.
Cover with plastic wrap and refrigerate overnight or for at least 4 hours. Present as desired.
*instead of water, add an extra kick by substituting with dark rum!
The most historic election of our time has now come and gone. We’ve cast our votes like good Americans and got into plenty heated debates with our family members and have popped an extra Aspirin here and there to cure us all of our economic headaches. But now is the time to sit back and see what the new president-elect has in store for us. Surely the next president of the United States of America will provide us plenty of food for thought, but did you know that the First Lady has already provided us some food for munching?
It’s true! Since 1992, Family Circle magazine has conducted a cookie recipe contest for the potential First Ladies whose husbands are campaigning for the presidential seat. This year, the race included a recipe submitted by former president Bill Clinton as Hillary was still running for the democratic ticket at the time the issue went to press. It was a first for our country and the magazine to have a potential First Gentleman of the White House in the contest.
The contest winner (which is selected by voters of the magazine who picks their favorite cookie recipe) has always won the election by coincidence. The contest is now known as the great predictor of the presidential race. And you thought politics had no place in baking.
I think a lot can be said about a person by the recipes they choose and what they make. Clinton unfortunately only received 2% of the vote in Family Circle (sorry, Bill…people don’t like healthy cookies. If we’re gonna do something wrong, we want to do it right!). If you would like to see if Family Circle has stood up to it’s 16 year tradition, you’ll have to find out on mangia.vox.com.
Michelle Obama submitted a great recipe for shortbread cookies that was a recipe provided by Mama Kaye who is the godmother of both Obama daughters. The cookie is delightfully sweet and flavorful with a delicious citrus flavor provided by the zest of orange and lemon and has the surprising addition of dried fruit. I thought it was unique and exotic while still very satiating. It was as though the campaign slogan was still carried through in the recipe that it was indeed time for a change and when chocolate chips and peanut butter have lost their flare, this shortbread cookie with flavors of sweet fruit, tangy citrus and sweet amaretto are the perfect antidote to the ordinary.
Cindy McCain, stuck to the classics with her submission of Oatmeal Butterscotch Cookies. You know, when I bit into these cookies I was quite a mixture of feelings. My exact thoughts were “Oh no. These are awesome”. But then I found out that she submitted the recipe that was a direct copy of Hershey’s recipe for Oatmeal Butterscotch cookies. And yeah, FC readers were livid. They felt swindled and betrayed. Why would anyone lie just to get votes? In a cookie contest?!
Now, do I personally think it to be a scandalous offense? No. A bad omen? Maybe. But in reality, I’m pretty sure that Cindy McCain thought perhaps that “hey, I like these cookies and I will submit this recipe because it’s my personal chef’s favorite”. Or maybe it like what happened to Phoebe on Friends when Phoebe gave Monica the source for her grandmother’s legendary chocolate chip cookies: a Madame Neslie Tolhaus (a.k.a. Nestle Tollhouse). Mistakes happen. I’m certain that when Cindy McCain submitted the recipe as a “family recipe” that was “passed down from a close friend” it very well could have been a Mrs. Babs Hershey.
Scandal or no, both of these cookies rocked my kitchen and will definitely be playing a huge part in this year’s Christmas cookie exchange. Enjoy everyone and thanks for voting!
Michelle Obama’s Shortbread Cookies
Makes 6 dozen 2x3 inch cookies
Ingredients
1-1/2 cups (3 sticks) unsalted butter, softened
1-1/2 cups plus 2 tablespoons sugar
2 egg yolks
2 tablespoons Amaretto (almond liqueur)
1 teaspoon each orange and lemon zest
3 cups cake flour (not self-rising)
1/4 teaspoon salt
1 beaten egg white
Chopped nuts or dried fruit (optional)
Directions
1. Heat oven to 325°F. Line a 17 x 12 x 1-inch baking pan with nonstick foil. In large bowl, cream together butter and 1-1/2 cups of the sugar.
2. Slowly add egg yolks, and beat well until smooth. Beat in Amaretto and zest.
3. Stir in flour and salt until combined.
4. Spread dough evenly into prepared pan, flattening as smoothly as possible.
5. Brush top of dough with egg white; sprinkle with nuts or fruit (if using) and with remaining 2 tablespoons sugar.
6. Bake at 325°F for 25 minutes or until brown, turn off oven and allow cookies to sit in oven (with door ajar) for 15 minutes. Cut while slightly warm.
Cindy McCain’s (?) Oatmeal Butterscotch Cookies
Makes 5 ½ dozen cookies
Ingredients
3/4 cup (1-1/2 sticks) unsalted butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1-2/3 cups butterscotch chips
Directions
1. Heat oven to 375F.
2. In a large bowl beat the butter or margarine, granulated sugar and brown sugar together. Add the eggs and vanilla, beating well.
3. In a medium-size bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add flour mixture to butter mixture; stir until blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
4. Bake at 375°F for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.
The other night I had my nieces, Sandi and Toni, over for a girls’ night in. We watched movies, made each other laugh until our drinks came out of our noses and, of course, made some delicious treats.
Nothing is more fun than cooking with my niece/Goddaughter, Sandi. She really has a knack for cooking and I find that lately she’s been teaching me a trick or two. Sandi’s had the culinary palette of a bona fide food critic from day one. When she was little, when most kids were fussing about with chicken fingers and french fries, Sandi was eyeing up the edamame, broccoli rabe or hearts of palm. In fact, I never even had hearts of palm until our most recent girls’ night when she showed me how to make her “Heart Salad” (hearts of palm and artichoke hearts in olive oil and balsamic vinaigrette). Not bad for a 13-year-old! She showed me how to cut, season and present the salad just like a pro.
But the real star of the meal was this delicious chocolate mousse that Sandi makes. She made it a few weeks ago for my mother’s birthday dinner and I had been craving it ever since. I just had to get my hands on the recipe and the mousse into my mouth! Sandi flavored the chocolate mousse with orange extract but you could easily substitute this flavoring with almost anything you desire. We had fun thinking up all the different flavors that we could try such as mint, almond, hazelnut liqueur or orange liqueur…the possibilities are endless! The first time I tried this dessert I thought that she had made this from scratch, but my niece is much more crafty than that! This dessert was done in no time by mixing together instant pudding mix with pudding cups and some cream…I was shocked! Not only was this the best mousse I ever had, but it was done in literally fifteen minutes. So it’ll be an easy standby dessert that I’ll make for dinner guests who will think I slaved over this elegant chocolate mousse when really, it was easy as one-two-three.
Behind every good chef is an even better sous-chef and every time we get together in the kitchen, Sandi and I make an incredible team. But it’s not only about what we create together that makes the food so special; it’s the time spent. While cooking we’ll talk about boys, gossip, make fun of celebrities and always compete over who can make the other laugh more. It’s the best time, and I wouldn’t trade it for anything in the world.
Orange Chocolate Mousse
By Sandi Cappaccio
Ingredients
1 ½ c. whipping cream
1 box instant chocolate pudding
2 Tblsp orange extract
2 containers chocolate pudding cups
Directions
In a medium bowl, beat together cream and pudding mix until soft peaks form. Add the extract and pudding cups and beat until stiff.
This dessert can be served alone in a chilled martini glass for an elegant ending to a formal dinner party or in a simple dessert cup. A some fabulous garnish ideas can range from a fresh orange slice to candied orange peel to fresh berries or sliced strawberries. This would be an amazing cake filling as well...sandwiched between layers of devil's food cake! Mmmm....
Ugh. Is summer over yet?
The upside of summer is that July hosts the month of a lot of my favorite peoples' birthdays! My best friend, my husband, my Aunt, 2 nieces and my brother. And then my mother is on the first day of August. Needless to say, by August 2nd, we're pooped.
This past weekend I made a little fruit salad for my niece's Hawaiian-themed party. It looks much more comlicated than it was. The best part is that this treat was healthy and super tasty and gone in minutes. And I didn't have to worry about taking the bowl home with me! Just toss it once you're done!
I cut the edges of the fresh watermelon with a very sharp, small knife and followed the lines that I had previously drawn on. The great thing about using this watermellon to hold all the fruit was that the hollowed melon acts as a cool basin to keep the fruits perfectly chilled!
I cut slices of watermelon into flower shapes simply by using different sizes of cookie cutters. The rest of the fruit salad consisted of blackberries, blueberries, green grapes, sliced strawberries, fresh pineapple chunks and cantelope melon balls.
A watermelon full of luscious fruits presented as a basketful of flowers...who could resist??
YAY! I made these sunflower cupcakes because I saw it on Katie's blog. Ugh. I wish I could take the credit for these cutie cuppy cakes, but my guilt complex prevents me from doing so!
Haha, this one looks like a freaky Van Gogh sunflower. Eh well...it was my first try!
I made these for my last day at work! Woo-hoo! They were devil's food cake topped with cocoa puffs and a M&M ladybug! The cocoa puffs adhere to double fudgey frosting! Mmmm!
I almost murdered my hubs for almost knocking them down when I tried to bring them out to my car. Word of warning: after watching your wife design cupcakes until 1 a.m. the previous morning, be ever-so-gentle when helping her transport them! :)
The one person who will miss me most, Professor Laura Zucconi. She was always a hungry and eager recipient of my many treats I would bring to the office. Here she has a "tearful" goodbye munch.
Ok, here's why I love making crostata:
1) It's tasty
2) It's easy to make
3) It's my most successful "from scratch" baked good I ever made (yes this includes cookies)
4) Just saying "crrrrrostata" makes me feel worldly
5) It tastes kind of breakfast-y so I don't feel guilty eating it for breakfast!
Forgive the fuzzy pic...still no internet in our new home so my photos' details are getting lost in translation. :(
Summer Fruit Crostata
Ina Garten
Ingredients
For the pastry:
2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, diced
6 tablespoons (3 ounces) ice water
For the filling:
1 pound firm ripe peaches, peeled
1/2 pound firm ripe black plums, unpeeled
1/2 pint fresh blueberries
1 tablespoon plus 1/4 cup all-purpose flour, divided
1 tablespoon plus 1/4 cup granulated sugar, divided
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced
Pastry directions: Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough, the other disk of dough can be frozen.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
For the filling: Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
Bake the crostata for 25 to 35 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use two large spatulas to transfer it to a wire rack. Serve warm or at room temperature.
Ok, so I didn't make up the recipe...but I did decorate these cutie cupcakes!!
They're Barefoot Contessa's Carrot Cupcakes with cream cheese frosting. So they're healthy for you, right?
Ok, maybe not...but they're super delicious and I think they came out super cute!
Enjoy!
For something a bit more elegant and something that is sure to impress, a Blueberry Semifreddo is definitely the perfect choice. A semifreddo literally translates to “half-frozen” and is a wonderful custard that can be made days in advance and the blueberry sauce that tops it takes literally seconds to make. The semifreddo in this dessert is lemon-flavored which is the perfect counterpart to blueberries. Blueberries and lemons are like peanut butter and jelly…so very happy together!
Blueberry Semifreddo
Bon Appetit
Ingredients:
1/2 c. sliced almonds, toasted
1 3/4 c. chilled heavy whipping cream
1 1/4 c. plus 2 Tbsp sugar
7 large egg yolks
1/2 c. fresh lemon juice
1 Tbsp plus 2 tsp finely grated lemon peel
1/4 tsp salt
For the blueberry sauce
1 ½ c. blueberries
2 tsp. sugar
Directions:
Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang.
Sprinkle almonds evenly over bottom of pan.
Using electric mixer, beat whipping cream in large bowl until soft peaks form.
Refrigerate whipped cream while making custard.
Whisk 1 1/4 c. sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend.
Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170 degrees, about 4 minutes.
Remove bowl from over simmering water.
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