Charlotte Russe ~ My Sweet Serendipity

Ladyfingers wrap mousse with dollops of whip cream adorning the top and drops of raspberries…this, my friends, is Charlotte Russe.

This dessert is a mouthful of Sweet Serendipity!

Hi, Carmen here! Welcome to my blog, Baking is my Zen.

In pastry class at The French Culinary Institute in New York City ~ we made a Raspberry and Chocolate Charlotte Russe. The texture of the ladyfingers contrasting with the mousse makes for a dynamic dessert.

What is a Charlotte Russe?

 “Charlotte Russe is a special type of charlotte, which references the Russian Czar Alexander I, (Russe is French for Russian). This particular version was the creation of Marie Antoine Carême, and invented in the early 19th century. Carême was a renowned French chef, in the employ of the Czar. There are some differing accounts on who created the recipe for Charlotte Russe, when it occurred, and who it was truly named after. Some suggest that Carême was merely improvising on a recipe long known and created for Queen Charlotte of England, and yet others say the dessert was named after a sister in law of Alexander I, who was also named Charlotte.

No matter what the origin, Charlotte Russe today is typically considered a molded French dessert made by lining a bowl, or small individual cups with soft ladyfingers. Madelines may be suggested in some recipes instead. The mold is then filled with Bavarian cream, a gelatin thickened vanilla pudding. Once the whole dessert has chilled, it is inverted onto a dish. The presentation, provided the custard is dense and not runny, can be exciting. Cutting into layers of the mold reveal beautiful ladyfinger cake surrounding the layer of vanilla pudding.”

You can find the Charlotte Russe Recipe in the textbook,

 The Fundamental Techniques of Classic Pastry Arts.

Or, you can use a similar recipe available online…

Chocolate Charlotte Recipe

Easy French Food

Lloyd Gould, is an FCI Pastry Arts student.
Here he is making Biscuit a la cuillere (or, simply, ladyfingers).

Lloyd making the Biscuit batter with team member Shamul (on left).

 

Lloyd listens as Chef Rebecca Kaiser

demonstrates how to pipe mousse into a glass.

Here I am with Lloyd. He is in today’s STUDENT SPOTLIGHT.

For my FCI pastry class blog posts, I like to include a ‘Student Spotlight”. It’s wonderful to get to know the students and learn of their hobbies and interests.

FCI STUDENT SPOTLIGHT * Lloyd Gould

Hi, I'm Lloyd and here's a little bit about me...

Born in Boston.

Grew up on Cape Cod, MA

Family: Mother, Father and younger brother

College couldn't come soon enough! Attended Hofstra University on Long Island where I studied Entrepreneurship and Marketing which has allowed me to be very flexible in my job choice.

I've been with my girlfriend Stephanie for two years and we're in the process of moving to Hoboken, New Jersey together.

Played more soccer and lacrosse in high school/college than I care to remember (maybe I can't remember because of all the headers in soccer!)

I like to consider myself a bit of a music collector and my tastes can honestly range from classical to pop, jazz to rap, and anything that has soul and character.

I'm fairly certain that if Mexican food was the only food left on the planet I would be completely fine. I've spent the past 4 years searching for the best burrito, and I would say that if you need to use a fork when eating, find a new place to eat!

I wouldn't consider myself a bookworm, but I've been known to find a good book and disappear for a while.

My favorite pastime would easily be baseball. Football is good just to pass the time until baseball season starts. Being a Red Sox fan in NY has definitely been an adventure!

I've also been fortunate enough to travel to quite a few countries around the world, and I have a trip to Spain planned in March with my girlfriend Stephanie. On these trips I've tried my hand at travel writing and photography. I was also able to keep a blog so I understand all the hard work it takes in creating and maintaining a blog!

Lloyd’s Photos: : http://gallery.me.com/lloydgould
Lloyd’s Blog: Places In Between - http://placesinbetweenphoto.blogspot.com/

I just completed my first month of work as a Specialist at Apple on Fifth Avenue in New York City and it has been one of the most rewarding experiences in a job. So, if you ever have any questions about what computer is best for you, come find me!

What brings me to FCI?

I realized after this past summer that I didn't want to spend the rest of my working days sitting in a cubicle. I had already done the business studies to back up a business, and all I needed was the right kind of business. Deciding to go to FCI took a bit of thought, but I can happily say it has been a very good decision. I've always had a soft spot for delicious desserts and what better way to indulge those cravings than learn how to make those sweets!

~     ~     ~     ~     ~     ~     ~     ~     ~

What’s happening in the

French Culinary Institute’s

Pastry Kitchen…

Chef Rebecca Kaiser

instructs the class

on different presentations using elements of the Charlotte Russe recipe.

FCI Pastry Arts students in action…

FCI students appearing in this blog:

Caitlin Jensen

Carmen Ortiz

Carrie Cullen

Jose Toro

Lauren Lupardo

Lloyd Gould * student spotlight

Marcela Curry

Sara Hopper

Shahul Hameed

Soo Hyun Kang

Xiaoran Zheng

Till next time my friends...

Peace in Baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

New Year’s Eve Party ~ Cocktails - Appetizers - Desserts

Here’a a picture of the infamous Times Square Ball.

On New Year’s Eve it will be raised to the top of the pole and then decended down in time to

ring in the new year.

It’s a time for celebration and some bubbly…champagne.

“Where is the Ball lowered?

The Times Square New Year's Eve Ball descends from a flagpole at the top of One Times Square. It can best be seen along Broadway, from 43rd Street to 50th Street, and along Seventh Avenue, as far north as 59th Street." You can read about the history of the ball here.

“Each year during the New Year’s Eve celebration in Times Square in Manhattan, New York City, a time ball made by Waterford Crystal and electric lights is raised to the top of a pole on the One Times Square building and then lowered to mark the coming of the New Year. The Ball descends 77 feet (23 m) over the course of a minute, coming to rest at the bottom of its pole at 12:00 am. Toshiba's Times Square billboard directly below the Ball counts down to midnight as well.

Every year up to one million people gather in Times Square to watch the Ball drop, and an estimated 1 billion watch the video of the event, 100 million of them in the United States.”

Have you ever seen the Times Square New Year's Eve Ball drop in New York? It must be so exciting to be with so many people ringing in the new year. Will be adding this to my bucket list for sure!

Now onto New Year’s Eve preparations…

Cocktails…

Coquito is a drink my family enjoys during the holidays. This version is an eggless eggnog. You can find the recipe on my blog post,  Coquito ~ Puerto Rican Eggnog.

On to Appetizers… I’m making four appetizers for New Year’s Eve.

#1 Pecan-Cheese Filled Wontons ~

A dollop of soft cheese mixed with crushed pecans are the center of the wonton. Wasabi and ginger-laced soy sauce is used as a dipping sauce for the sauteed wontons. (note: I sautee instead of fry the wontons)

#2 Mini Fish Skewers ~

The skewers consist of cherry tomatoes, scallions and sauteed swordfish. Cilantro vinaigrette is the dipping sauce.

The Cilantro Vinaigrette Sauce can be found in Bobby Flay’s book, Mesa Grill Cookbook.

# 3 Zucchini Bites ~

Zucchini strips are dipped in flour, egg and panko bread crumbs. The panko covered zucchini strips are sauteed in oil and served with an Orange Mustard Marmalade Dipping Sauce. See recipe below.

Orange Mustard Marmalade Dipping Sauce

Source: ehow.com

Adapted by Carmen of Baking is my Zen

INGREDIENTS:

½ cup orange marmalade

2 teaspoons Dijon style mustard (or a good Spicy Brown Mustard)

2 teaspoons lemon juice (I omit this)

2 teaspoons orange juice (I omit this)

1/8 teaspoon salt

Sriracha Hot Chili Sauce or diced jalapeno pepper. Add to taste (my addition)

Cilantro – chopped. Add to taste (my addition)

DIRECTIONS:
Combine all of the ingredients in a bowl and mix until well blended.

Refrigerate until ready to use.

Use with any appetizers that can be dipped (such as: Panko covered Zucchini strips,  Coconut Shrimp, Crispy Chicken Wings).

# 4 Dipping Oil & Artisanal Bread ~ A Fuss-Free Appetizer

By Carmen of Baking is my Zen

This is so easy to put together. You can purchase any artisanal bread you like, such as Ciabatta (my fav) and a cheese of your choice, such as Parmigiano-Reggiano.

DIRECTIONS:
1.Put a plate on the table.
2.Pour some olive oil on plate.
3.Sprinkle with your favorite spices (oregano, basil etc), salt and pepper and mix.
4.Dip warm pieces of artisanal bread into the spiced olive oil. A delightful match for the tastebuds!
5.To make this even better, enjoy the bread & oil with pieces of parmesan cheese (or any cheese you like).
6.Also, (optional) but a nice topper…enjoy this with a glass of wine. After all, it’s for New Year’s Eve.

Time for the best part…Dessert…

I’m baking a Pound Cake for my mom’s birthday. That’s what she requested. She’s not a fan of frosting. So, she doesn’t want a typical birthday cake. I’ve made this many times and it is always well received.

Here’s the pound cake recipe on Epicurious.com called  Elvis Presley's Favorite Pound Cake.

Dulce De Leche Blondies is also on my list to bake. Everyone in my family loves this dessert. It has sweetened condensed milk in the center. This makes it heavenly! You can find the recipe on my blog post called

Dulce De Leche Blondies ~ Brownies Cousin.

New Year’s Resolutions…Are you one to make new year’s resolutions? I always do. To make sure I have a balance of things to accomplish, I add goals that include mind, body, and soul.

Here’s a New Year’s Resolution Worksheet I found online. Check it out!

I look forward to a great New Year's Eve with my family!

May you also have a blessed and loving time with your family!

I raise my champagne glass to you…

Peace, Love, and Prosperity in the new year!

Welcome 2011…I embrace you with open arms.

Peace and love, Carmen

Baking is my Zen...sweet nibbles for the soul