Specifications

14 15
3. Evenly spread half of the mascarpone
cream over the ladyfingers, covering the entire surface. Dip the remaining ladyfingers and arrange over the cream. Spread an even layer of the remaining mascarpone mixture on top. Cover with plastic wrap and chill for at least 6 hours.
4. Before serving, pour the cocoa powder
into a small strainer and dust over the top of the tiramisù.
Ham Steak with
Red-Eye Gravy
A twist on the Southern breakfast staple.
Serve alongside biscuits and grits.
Makes 2 servings
1 teaspoon (5 ml) oil 1 7-ounce (200 g) smoked ham steak,
¼-inch (0.5 cm) thick
½ cup (125 ml) brewed espresso 1 teaspoon (5 ml) granulated sugar 1 tablespoon (15 ml) unsalted butter,
chilled
1. Put the oil into a 10-inch (25 cm) skillet
and place over medium-high heat. Once the oil is hot and shimmers, add the ham steak. Cook until browned, about 5 to 6 minutes per side. Remove ham to a plate and set aside.
2. Add the coffee to the skillet and stir with a
wooden spoon, scraping up any bits on the bottom of the pan. Stir in the sugar to dissolve. Simmer the coffee until it has reduced by about
1
⁄
3
to ½. Right before
taking the pan off the heat, swirl in the butter until incorporated. Remove the pan from the heat.
3. Slice the steak in half and spoon gravy
over the top or serve on the side.
Espresso-Marinated
Flank Steak
Espresso becomes the star in this
easy-to-prepare marinade.
Makes 4 servings
1 cup (250 ml) brewed espresso, cooled 2 tablespoons (30 ml) molasses 2 tablespoons (30 ml) fresh lemon juice 1 tablespoon (15 ml) apple cider vinegar ¼ teaspoon (1 ml) ground black pepper ¼ teaspoon (1 ml) crushed red pepper 1 pound (450 g) flank steak 1 teaspoon (5 ml) kosher salt 1. Whisk together the espresso, molasses,
lemon juice, apple cider vinegar and both peppers in a bowl. Add the flank steak and make sure it is submerged in the marinade. Refrigerate overnight.
2. Preheat a Cuisinart
®
Griddler fitted with grill
plates in the open position to Sear. When grill is ready, remove as much excess marinade as possible and season with the salt. Grill about 5 to 6 minutes per side for medium rare.
3. Let steak rest for 5 minutes before slicing
and serving.
1. Scoop ice cream into two individual bowls.
Put an espresso cup on the espresso cup tray. Have an additional espresso cup ready.
2. Using the lever, open the brew head, insert
the capsule, close the brew head and press the Short
button.
3. When the brewing process is complete,
repeat, and pour each espresso over the ice cream and serve immediately.
Espresso Gelato
For an extra jolt, add some dark
chocolate-covered espresso beans
toward the end of freezing.
Makes about 4 cups (1 L) [eight ½-cup (125 ml) servings]
1 cup (250 ml) heavy cream 2 cups (500 ml) whole milk, divided 1 cup (250 ml) brewed espresso 1 cup (250 ml) granulated sugar 2 tablespoons (30 ml) cornstarch pinch
sea or kosher salt
1 tablespoon (15 ml) liquid pectin 1. In a medium saucepan, combine cream
and 1½ cups (375 ml) of the milk. Set over medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put
the remaining milk, espresso, sugar, cornstarch and salt into a small/medium mixing bowl. Whisk to combine.
3. Once milk/cream mixture comes to a
simmer, add the milk/sugar mixture and stir until fully combined. While still set over medium/medium-low heat, stir continuously until mixture boils and thickens so that it can coat the back of a spoon (this will take about 15 minutes, depending on the stove being used).
4. Remove pan from heat, stir in pectin, strain
and cool to room temperature. Cover and refrigerate overnight.
5. Whisk mixture together again before
pouring into the ice cream maker. Pour the mixture into the mixing bowl of the Cuisinart
®
Ice Cream Maker. Mix until
thickened, about 30 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Tiramisù
A simple variation of the Italian classic.
Makes 9 servings
1 container [8 ounces (235 g)]
mascarpone cheese, room temperature
1 cup (250 ml) chilled heavy cream ¼ cup (60 ml) plus 2 tablespoons (30 ml)
confectioners' sugar
2 tablespoons (30 ml) plus 1 teaspoon
(5 ml) dark rum, divided
1½ cups (375 ml) brewed espresso,
cooled
28 Savoiardi (crisp Italian ladyfingers) ¼ cup (60 ml) unsweetened cocoa
powder, for garnish
1. Beat the mascarpone in a medium bowl
using a Cuisinart
®
hand mixer until
lightened and slightly whipped. In another bowl, whip the heavy cream to soft peaks, adding the confectioners’ sugar a little at a time while whipping. Add 1 teaspoon (5 ml) of the rum and whip briefly to incorporate. Gently fold the whipped cream into the mascarpone,
1
⁄
3
at a time, until completely
incorporated.
2. In a shallow bowl, mix the espresso with
the remaining 2 tablespoons (30 ml) of rum. Working with one ladyfinger at a time, dip the cookie into the espresso, soaking each side for a few seconds, and transfer to 9-inch (23 cm) square baking pan or dish. Repeat with 13 more of the ladyfingers, arranging in the bottom of the dish to cover the entire surface. It should be a tight fit.