Oh Joy! Chocolate & Espresso Yule Log

"The room was very still while the pages were softly turned and 

the winter crept in with a Christmas greeting."  ~ Louisa May Alcott

Happy first day of winter, friends.  It's a frosty one here this morning, with me in my slippers and a mug of coffee warming my hands.  There is much packing to me done yet as I leave for a few days to see my family and I couldn't be more excited.  From what I hear, my nieces want my assistance in building a snow fort, and are addicted to UNO, so I know what I'll be doing upon my arrival.  These are the best days, when all that really matters is just being together with those who love the bones off you.  As their little hands clasp mine, leading me to the piled up snow, that will be the best gift right there. 

Citrus & Dark Chocolate Mascarpone Tart

 

Oh sweet February.  Your arrival not only marks a month closer to Spring, but also the nod to eat things other than quinoa and kale.  Not that there is anything wrong with quinoa and kale.  Just sometimes you reach your quota for a bit and want to indulge in something a little, um, bad for you.  Moderation, people.  Moderation.  Life is too short to deprive oneself of food that makes your eyes roll back into your head.  When is the last time quinoa did that for you?

True story.  This is the first baking I've done since Christmas.  I don't think I've even cobbled together muffins.  I know!  Who is this person?  Things got busy after the holidays, then I went away for a week, then things got busy again.  And also, some Sunday afternoons I feel more like going to the movies than creaming together butter and sugar.  So many good movies to see before Oscar!  By the way, Sandra Bullock in Gravity.  Holy smokes.  Remind me not to travel to space, okay? 

My baking hiatus was broken by a most wonderful, seasonal tart.  A good pal came over, wanting to watch me bake and and pick up tips.  But while that did happen, we mostly drank tea, gossiped and watched Desperately Seeking Susan, the VHS version.  Yes, I still have a VCR plugged into the wall.  But if one has to watch Madonna in a movie, it might as well be on scratchy, jumpy video cassette, right? 

So, about this tart, it looks fancy shmancy, but it's not that bad.  Puff pastry is your friend, and you want a box with two sheets in it - the stuff that is already rolled out is handy.  That braid looks intimidating to pull off, but it's just strips of puff pastry covered in chocolate, stacked on top of each other, sliced and twisted.  Easy peasy.  A not-too-sweet citrus mascarpone and cream cheese filling is spread on the base and topped with slices of oh so photogenic blood, cara cara and navel oranges.  Slice them thin and be sure to pick out the seeds if any of those pesky rascals find their way near your tart.

I thought baking orange slices could be weird, or too liquidy, but I was wrong on both counts.  The citrus hold their shape and bake into the creamy filling - the puff pastry base is the buttery perfection you expect it to be, but the real show stopper is that chocolate braid.  People will fight over the edge pieces.  Good thing I live alone so I don't have to share.  The drizzle of good maple syrup and a light scattering of toasted almonds really make this dessert impressive.  And in case you're wondering, yes, it makes a fine breakfast - especially on terribly cold and way too early February mornings. 

Citrus & Dark Chocolate Mascarpone Tart

1 box of puff pastry (containing two sheets)
1/2 cup melted dark chocolate
1 egg yolk, whisked
1 1/2 cups mascarpone cheese, softened
1/2 cup cream cheese, softened
4 tbsp cane sugar
2 tsp orange zest
1/4 tsp sea salt
3 oranges (navel, Cara Cara, blood), peeled and thinly sliced crosswise
1/2 cup toasted sliced almonds
1/3 cup pure maple syrup

If your puff pastry isn't already rolled flat, then do so, rolling both sheets approximately 9" x 13". 
Trim each to form a rectangle.  Place one sheet of puff pastry on a parchment lined bake sheet and prick all over using a fork.  Lightly dust your counter with flour and cut the second pastry sheet lengthwise into 3 even strips.  Spread the melted chocolate on top of two strips.  Place one chocolate strip on top of the other and top with the third clean strip.  Slice lengthwise into 6 strips.  Carefully twist two strips together to form a spiral shape.  Repeat with remaining strips.  Brush the outside edges of pastry sheet with egg yolk and carefully lay the twists on top - you may have to cut some to get a perfect fit.  Press gently so it sticks.  Place the tart in the fridge for 15 minutes.
In a medium bowl, stir together the softened cheeses, sugar, zest and salt.  Spread this over the chilled pastry.  Arrange the sliced oranges neatly over top.  Brush the chocolate twists with egg yolk.
Preheat oven to 375*F and bake approximately 30 - 40 minutes, until edges golden brown.
Serve tart warm, sprinkled with toasted almonds and drizzled with maple syrup.  Serves 6-8.
Recipe adapted from Style At Home October 2013.  
 

Sweet Tidings! Brown Butter Ginger Cookies with Honey Mascarpone Cream

Two days before the big day, and I'm happy to report the unwinding has begun.  For the last several weeks the ol' nerves have been wound tighter than a Christmas Cracker.  No joke.  Just ask the handsome man.  But with the final catering gig out of the way, and an order from the boss not to return for two weeks, I'm able to finally feel merry about the season.  Yesterday I drove about town, not even bothered about the hideous road conditions in my city, and dropped off parcels of goodies to friends I haven't seen in so long.  Christmas hugs and wishes of good cheer felt so good.  I'm hoping the stress and anxiety of the last several weeks will wash away with a good dose of deep sleep, good food & drink and so much laughter my cheeks hurt.  And cookies.  This is really the only time of year when it's perfectly acceptable to have cookies at all meals.  Am I right or am I right? 

Blush: Raspberry & White Chocolate Tiramisu

So I'm at work today, doing work stuff, and all I can think about is going home and picking my raspberries. It's that season again kids, and I totally love it.  I pad out into the yard, bare feet and all, which confuses the hell out of my handsome man.  "You are not wearing shoes?" he asks in a bit of sweet confusion.  And I reply, blushing just a little, "no, I love the feel of grass and dirt underfoot."  He just smiles and nods.  And slips on my Crocs.  I head back to the hot spot, against the garage and there is the towering raspberry patch.  It has exploded since last year, which means I sometimes have to sit on the ground to catch all of the low low low ones, then stretch to get all of the goodness smack against the garage.  Most of them go into my bowl, but if I'm telling the truth to you, and I always do, a helluva lot go in the mouth.  I relish these fleeting days of scratched up arms and mosquito bites just to pick a basket or two of my favourite berry.  The taste of sunshine is worth it.

Summer Lovin': Strawberry, Rhubarb & Mascarpone Crepes

Today is the first full day of summer - hip! hip! hooray!  Saskatchewan summers are terribly short, so the thing is to make the most of them because before you know it we'll be bundled up in parkas again.  There's so much to love about right now, this time, this place.  My yard is bursting into colour and the most dramatic Oriental Poppies are beginning to open so like a total dork I stare at them constantly.  I know their moment to shine is fleeting so I'm savouring their beauty while I can.  There's a lesson in that, right there, which isn't lost on me.  The next 90 days will be jam-packed with bonfires, star gazing, picnics, ice cold beers, pool side margaritas, outdoor concerts, garden goodness, bare feet, sunburns, strappy sandals & sundresses, (old) friendly faces, ice cream and more ice cream, wishes on shooting stars, road trips, skinny dips(?), sand between toes, kids blowing bubbles, hammock afternoons and lots and lots of BBQ.  So much to look forward to I can't stand it.