Cheese Cake - Testing

https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/

https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#tabrecipe

https://butternutbakeryblog.com/new-york-style-cheesecake/#tasty-recipes-508-jump-target

https://www.askchefdennis.com/chicago-style-cheesecake-recipe/#wprm-recipe-container-102979

1 - This is already all screwed up. I added cocoa. There was more than I can fit in the pan. Then, I forgot the to bake the crust before putting the batter in. Then I put the cake in a 475F oven instead of 350. But I did reduce the temperature probably at the beginning, it was probably in there about 5 minutes. Let's see what happens!

2 - The cake is good, and it's super thick! I'm making two cakes with the same amount of filling. This means I have to indicate that the crust and the topping have to be made twice. I'm also not baking the crust first. The amount of butter I've indicated (from 85 to 120) seems to be right. I'm also making my ganache frosting from the Chocolate Torte recipe. I've only indicated the ingredients, but if it works, then I'll copy over the instructions.

3 - using only half the batter means the 50minutes is too long. I checked at 30minutes and it didn't look cooked at all... hmmmm. I think I will try it at 40 minutes next time.

4 - Ok, still too long, and I think the baking temperature is wrong. Time to go back to the original recipes.

Crust - enough for 1 crust

2 cups (280g) graham crackers

120 g butter 

2Tbsps sugar

pinch of salt

Cake - batter for 2 cakes

40 oz (1134g) cream cheese

1½ cups white sugar

(½ cup cocoa powder)

3 Tbsps. flour

4 tsps. vanilla 

1 tsp packed lemon zest

2 tsps. lemon juice

¼ tsp salt

2 egg yolks

6 eggs

½ cup heavy cream

Topping - enough for 1 batch

85g dark chocolate

1/4 cup heavy cream

7-8 oz (130g) chocolate (70%), chopped

3/4 cup (188g) heavy (whipping) cream

2 Tbsps (28gr) butter

Crust

1. Preheat the oven to 475F.
2. Melt the butter. Combine the butter with the graham cracker crumbs until you get the texture of wet sand. Firmly press it down into the bottom and up the sides of a spring form pan. It should almost reach the top. I like to use a small measuring cup to pack it in.
3. Place the crust in the freezer while you make the cheesecake filling.
4. Bake for 10 minutes then set it out to cool while you prepare the cheesecake.

Cheesecake

1. Whip the cream cheese in a stand mixer on medium-low speed until softened. Scrape down the sides of the bowl and under the paddle often. The process should take 2-3 minutes.
2. Add the sugar and flour and continue to mix on low until blended, scraping down the sides as needed.
3. One at a time, add the eggs, followed by the yolks.
4. Add the heavy cream, vanilla and lemon zest and mix until combined. Don't over mix the batter.
5. Remove the crust from the freezer and pour in the cheesecake filling.
6. Carefully place the cheesecake into the preheated water bath. Bake the cheesecake for 12 minutes, then reduce the oven temperature to 350°F.
7. Bake for about 50 to 60 40 minutes or when a 1⁄2 inch (1.3 cm) ring around the the edge begins to brown and puff up slightly from the pan. The filling should still be pale, rather than golden.
8. Place the cheesecake on a wire rack to cool.
9. After cooling refrigerate the cheesecake for a minimum of 6 hours. Overnight is best.

Topping

1. Put the chopped chocolate in a bowl. 
2. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil, then pour the boiling cream over the chocolate and allow to stand for 5 minutes. 
3. Stir until smooth.
4. Spread over the cooled cake and allow to set.

Profiteroles - Untested

https://www.acozykitchen.com/profiteroles#wprm-recipe-container-39576

https://www.recipetineats.com/profiteroles/#wprm-recipe-container-32344

https://www.allrecipes.com/recipe/152076/profiteroles/

https://www.monpetitfour.com/profiteroles-recipe/

1/2 cup butter

1 cup water

1/2 tsp salt

1 tsp sugar

1 cup all-purpose flour

4 large eggs, at room temperature

1. Heat the oven to 375ºF.
2. Put the butter in a heavy saucepan with the water, salt and sugar. Bring to a boil and pull from the heat. Dump the flour in all at once, and beat until smooth with a wooden spoon. The mixture will pull away from the sides of the pan and form a ball. Put the pan back on low heat and beat for a minute to dry the paste somewhat. Remove from the heat and let cool about 3 minutes.
3. Add the eggs one at a time, beating vigorously with a wooden spoon after each addition. You want a smooth, soft, glossy paste that falls easily from the spoon, and this is dependent on the size of your eggs - if they are large, 3 should do, but if they are too small the dough will be too stiff so use 4 (or more if your eggs are really small). 
4. Using a pastry bag, pipe 1-inch/2.5 cm balls onto a buttered baking sheet, or simply drop the mixture by spoonfuls. Brush with milk so they will emerge golden and shiny - I dip my finger in milk and dab the tops. Bake until puffed up, nicely browned and not just light gold, and feather light when you pick one up, 25 to 35 minutes.

Homemade Mascarpone - Test 1

https://food52.com/recipes/33794-homemade-mascarpone-cheese

https://www.allrecipes.com/recipe/8451392/homemade-mascarpone-cheese/

https://anitalianinmykitchen.com/mascarpone/#recipe

This looks easy and there is agreement from multiple sources on the ratios, ingredients and methodology. I'm looking forward to it!

1 - Ok, I think this worked! At first I thought it didn't because the whey that dripped through is so thick it just looked like just thick cream. But the stuff left behind is wonderfully thick and just dry enough put with the fatty smoothness of mascarpone. But you know what? I'm also curious about the whey, I'm guessing it'll make the best whipped cream! I've only used pure whipping cream, and here, that's only with the organic stuff. I want to try it with the conventional whipping cream with is thickened with carrageenan, I think it is. I'd like to use only organic all the time, but so expensive and difficult to find. Sad, but true.

2 cups heavy cream

1 tablespoon lemon juice

1. In a saucepan, slowly bring the heavy cream to a low simmer (the temperature should climax at 180° F and the goal is to try to keep it around there).
2. Let simmer at 180° F for about 3 minutes then add in the lemon juice.
3. Simmer for another 3 minutes, then remove from heat. Let cool to room temperature, about 30 minutes.
4. Fill a small strainer with several layers of cheesecloth (I use three) and put a small bowl under the strainer.
5. Pour the cooled mascarpone mixture into the cheesecloth and stick the entire bowl in the fridge overnight (mine only strained a few tablespoons of whey, but the mascarpone came out thick and creamy in the morning).

Stracciatella alla Romana: Italian Egg Drop Soup - Untested

https://www.lacucinaitaliana.com/italian-food/how-to-cook/homemade-stracciatella-alla-romana-italian-egg-drop-soup

Serves 4

Time 10 minutes

2 large eggs, lightly beaten

⅓ cup Parmigiano Reggiano cheese, grated

4 cups chicken broth

Freshly ground black pepper

Fresh parsley, minced (to garnish)

1 pinch of nutmeg (optional) 

Extra-virgin olive oil

1. In a medium saucepan, warm the chicken stock over medium-high heat. Bring to a gentle boil or simmer. In the meantime, beat the eggs, Parmigiano Reggiano cheese, and a pinch of black pepper and nutmeg in a mixing bowl. Whisk until combined. Lower heat to barely simmering. While whisking the simmering broth, slowly pour the egg mixture into the broth. Return the soup to a simmer, then remove from the heat.
2. Pour the soup into serving bowls. Garnish with fresh parsley, black pepper to taste, and top with a drizzle of extra-virgin olive oil. 

Crema Catalana - Test 1

https://www.crumbblog.com/burnt-offerings-crema-catalana/#tasty-recipes-7972-jump-target

https://tastykitchen.com/recipes/desserts/catalan-cream-e28093-crema-catalana/

https://www.food.com/recipe/crema-catalana-141101?scale=4

1 - Looks like my first attempt was successful. I didn't have orange peel so I used some orange essence I had on hand. We have a world traveller, Janine from Germany, who assures me that the texture of the custard is standard for custards in Portugal. I found it coarser than the smooth, creamy custards I'm accustomed to making. I hope it will satisfy The Hub for their tapas weekend.

2 - I made this for the restaurant and it came out totally differently and like a proper custard. It was a hit.

Serves 4

1½ cups milk

½ cup heavy cream

1 tsp vanilla extract

Zest of 1 orange and 

1 lemon, cut into wide strips

2 cinnamon sticks

5 egg yolks

¼ cup sugar

3 tbsp sweet sherry (optional)

(for 12 servings

4½ cups milk

1½ cups heavy cream

1 Tbsp vanilla

3 oranges, peels only, with pith, cut into wide strips

3 lemons, peels only, with pith, cut into wide strips

6 cinnamon sticks

15 egg yolks

3/4 cups sugar

OPTIONAL - ½ cup sweet sherry)

1. Pour hot water into a roasting that can fit your ramekins with enough water to come halfway up the sides of the ramekins.
2. Place in the oven and preheat to 300F.
3. In a saucepan, combine the milk, cream, lemon and orange peels, and cinnamon sticks. Bring to a simmer over medium heat, then remove from heat and set aside to infuse, covered, while preparing the rest of the ingredients.
4. Don't start this part until the milk is infusing.
5. In a mixing bowl, lightly beat the egg yolks, sugar, sherry (if using) and vanilla extract. 
6. Strain the infused milk, and discard the solids. Pour the milk back into the saucepan and bring to a simmer once more over medium heat.
7. Slowly pour the hot milk into the egg mixture, whisking briskly as you go to keep the eggs from curdling.
8. Set four one-cup ovenproof ramekins into a deep baking dish. Evenly distribute custard between the ramekins (about 145g). Place dish in preheated oven, then carefully fill with boiling water until it comes halfway up the sides of ramekins, being careful not to get any water into the custards.
9. Bake, covered, in preheated oven for 40 minutes, until custard is barely set around the edges and a little wobbly in the middle.
10. Remove ramekins from the baking dish, cool for a few minutes, then place in the refrigerator to cool completely, about 2 hours.
11. Before serving, sprinkle ½ tbsp sugar onto each ramekin. Using a small blowtorch held about 2" away from the surface of the dish, work the flame over the sugar to caramelise, making sure not to linger too long over a single spot to ensure a nice even caramelization. (Or if you don't have a torch, you can also place the sugar-topped custards under a hot broiler for 30-45 seconds, or as long as it takes for the sugar to melt into a thin layer of golden-brown caramel)
12. Serve right away.