Tuesday, April 7, 2009

Reader Recipe File: Gazpacho Dip and Tiramisu

Cynthia Hurley isn't just a legal eagle, she's also a wicked good cook.

(Couldn't resist the post - gotta love the 80's!)  

We've known Cynthia for going on 10 years now, and she's always been one of our favorite folks to talk food with - restaurants, cooking shows and most of all, recipes.  She's shared two of her finest with us today, a quick and easy party pleaser and a sinfully delicious dessert.  Of her Gazpacho Dip, Cynthia says, "This dip is awesome - easy to make and easy to prepare ahead.  Add the avocados right before you serve."  Her recipe for tiramisu follows.  It's a frequent fund-raiser at dessert auctions, but we won't tell anyone if you make it for your own selfish purposes...

Gazpacho Dip

*Courtesy of The Texas Experience, the Richardson Woman's Club's first cookbook

1 4-oz. can chopped black olives
1 4-oz. can chopped green chilies
2-3 tomatoes, diced
4-5 green onions, diced
1 1/2 tbsp. cider vinegar
1 tsp. garlic salt
3 tbsp. olive oil
1 tsp. salt
ground pepper to taste

2-3 avocados, diced

1. Combine all ingredients except avocados.  

2. Marinate and chill 1-6 hours.  Add avocados before serving.


6 egg yolks 
1-1/4 cups sugar 
1-1/4 cup (2 tubs) mascarpone
1-3/4 cup + 1/2 cup heavy or whipping cream 
3 packages, (3 ounces each) ladyfingers
1/3 cup Kahlua
1 cup strong coffee
1 tbsp. powdered sugar 
1/4 teaspoon vanilla 
chocolate curls to garnish (I use dark chocolate)

1. In a small mixer bowl, beat egg yolks and sugar until thick and lemon-colored, about 1 minute.

2. Place in top of double boiler over boiling water.

3. Reduce heat to low and cook 8 to 10 minutes, stirring constantly.  Remove from heat. 

4. Add mascarpone cheese, beating well.

5. In small mixer bowl, whip cream until stiff peaks form.  Fold into egg yolk mixture; set aside. 

6. Line bottom and sides of 2-1/2 to 3-quart bowl or souffle dish with ladyfinger halves, split sides up.

7. Brush with coffee liqueur and coffee, blended together.

8. Spoon half of egg yolk-cream mixture into ladyfinger-lined bowl.

9. Repeat ladyfingers, espresso and cream layers.

10. Garnish with Sweetened Whipped Cream (directions follow) and chocolate curls.

11. Cover and refrigerate several hours or overnight.

Sweetened Whipped Cream:  In small mixer bowl, combine 1/2-cup heavy or whipping cream, 1 tablespoon unsifted confectioners' sugar, and 1/4-teaspoon vanilla extract.  Whip until stiff peaks form.


Eddie G said...

I feel another gazpacho summer coming! I think it was the summer of 2006 when I ate gazpacho everyday...haven't had any since, but I'm thinking it's time to reconnect :)

Anonymous said...

Very nice thanks for sharing...........

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