Nectarine and Plum Crostata

Recently one of my friends posted to her 'book of faces' page she would be blocking all of the political hype and rant posts for the next couple of months. For some reason this jogged a memory. Years ago, while walking through one of the exhibits at the Abraham Lincoln Presidential Library and Museum in Springfield, Illinois, I remember being taken aback by the tone of the images and rhetoric depicted in the political and editorial cartoons published in the 1860s. Based on my reaction, it was clear my early social study/history education had been unbalanced, filtered, and slightly skewed. Sometimes portrayed as a devil, sometimes as a jester, the perceptions and opinions some held of Lincoln back then seemed far from the ones we (or at least I) have of him today (thanks in large part to new historical research). So it seems over the course of the last 150 plus years not much has changed as negativity continues to play a large, distractible role in presidential campaigns. And I agree with my friend, sometimes we need a break from all of the hateful, hurtful, harmful political, opinion as fact rhetoric dominating social media. Too much of anything can sometimes not be a good thing. So was anyone else as thrilled as I was to have had the distraction of the Olympics for the past two weeks? Now, if only the next season of "House of Cards" could be released sooner rather than later.

Last week I presumptively posted a photo of this Nectarine and Plum Crostata to my 'book of faces' page before we tasted it. Although this may have been a little risky on my part, I couldn't imagine something so pretty not tasting delicious. Having already tried my hand at making a free-form rustic apple crostata as well as a summer fruit crostata, it was time to make a more refined rustic version (in other words, one without a fancy lattice top). The arrangement of the nectarines and plums gave the crostata its' 'eye candy' look. Spoiler Alert: It was over the top delectable.

Crostatas can be made either free-form rustic or tart pan refined. When made free-form, the edges of the rolled out dough are folded up over the fruit filling piled high in the center. lightly brushed with an egg wash, sprinkled with some sugar, and baked. For an understated elegant look to the crostata, the rolled out dough is carefully placed in a fluted, removable bottom tart pans (or shallow rimmed pans), filled with fruit (or jam), left plain or topped with a lattice crust, and baked. Regardless of which way the crostata is made, this centuries old Italian confection is the perfect way to begin the day or end a meal. 

Taking advantage of the abundance of stone fruits at the farmer's market, I decided this crostata would be made with a combination of nectarines and plums. When choosing fruit for a 'baked' crostata, look for the unblemished, ripe but slightly firm ones. White nectarines are a little sweeter than their yellow counterparts (this is due to the difference between their sugar and acid levels), but you could easily use yellow nectarines for this recipe.

 

Just as there is variability in the fruits (and or jams) used in a crostata, there is variability in the recipes for the dough. Some doughs use granulated sugar, others use confectionary sugar; some use eggs or egg yolks while others are eggless; some incorporate lemon and/or orange zest; some use a little baking powder to lighten the dough, others leave it out; and some use only cold unsalted butter, others use a combination of cold unsalted butter and cream cheese. The dough recipe used in the making of this Nectarine and Plum Crostata came from the Standard Baking Company's Pastries cookbook. Not only is it easy to make, it has incredibly great flavor and texture. Additionally, it rolls out beautifully on a lightly floured surface after resting in the refrigerator for an hour (although you can make it the night before).

Doubling the ingredients from the original recipe (the recipe post below reflects the amounts I used) gave me more than enough dough to line a 9 inch tart pan. I used some of the remaining dough to provide another layer of dough layer along the edges or the crostata. The rest I wrapped up and froze for use at a later time (maybe for a smaller free-form crostata). To neatly trim the top of the dough, simply roll the rolling pin over the edge of the pan. Refrigerate until ready to fill with fruit.

For some reason I am slightly stone fruit cutting challenged. This short youtube video makes it look easy. Rather than explain how I managed to cut 1/4" slices of nectarines and plums, it would be easier if you just watched the video. 

For added flavor as well as to slightly thicken all of the juices released from the fruit during the baking process some honey, light brown sugar, cinnamon, and all-purpose flour were mixed in the bowl of sliced fruit.

If you begin overlapping slices of fruit around the edge of the 10" or 11" tart pan and work your way to the center, it really isn't that hard. Sure a few slices of fruit may slip along the way, but with a fork or kitchen tweezers you can get them back in place. The majority of the sliced plums were placed in the center of the crostata. The leftover slices were placed randomly in the tart. Note: I used an 11" tart pan for this crostata.

The total baking time for the Nectarine and Plum Crostata is approximately one hour. In a 425 degree (F) oven, the crostata is baked for 15 minutes before the oven temperature is reduced to 375 degrees (F). Continue baking for 40-45 minutes or until the edges of the crostata are nicely browned (and slightly pulling away from the pan) and the juices of the fruit have thickened. Allow to cool to warm or room temperature before serving. Note: Always place your tart pan on a baking sheet before baking in the oven.

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." Luciano Pavarotti More than likely this sentiment has very little to do with being hungry. Could it be that our eyes rather than our stomachs tell us when we should drop everything and eat? Or could it be food is one of life's great distractions? There may be no better way to test out these theories than with this light, not too sweet, yet sweet tooth satisfying Nectarine and Plum Crostata.

Recipe
Nectarine and Plum Crostata (slight adaptions to the crust recipe from Standard Baking Company's Pastries cookbook and filling recipe influenced by several sources)

Ingredients
Crust
2 cups plus 2 teaspoons all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon baking powder
12 Tablespoons unsalted butter, chilled and cut into 1/2" pieces
6 ounces cream cheese, cut into 1/2" pieces
2 Tablespoons plus 2 teaspoons ice cold water

Filling
4 large firm unpeeled white nectarines (or yellow nectarines), cut into 1/4" slices 
2 firm unpeeled black plums, cut into 1/4" slices
2 Tablespoons light brown sugar
1 Tablespoon honey
1 Tablespoon all-purpose flour or cornstarch
1/4 teaspoon cinnamon
Sanding sugar for finishing (optional)
Vanilla Ice Cream for serving

Directions
Crust
1. In a food processor, add flour, salt and baking powder. Pulse to just combine.
2. Add butter and cream cheese, pulse until mixture is crumbly.
3. Add water, pulsing until dough begins to pull away from sides of the bowl.
4. Remove and form into one large disk. Cover with plastic wrap and refrigerate for at least one hour or overnight.
5. Remove chilled dough from the refrigerator. Lightly flour a surface and roll out dough to a 1/4" thickness. Place over a 10 or 11 inch tart pan (with removable bottom). Carefully press dough along sides of pan. Use a rolling pin to cut overhanging dough away from tart pan. Note: You will have dough left over. Either roll out long strips and adhere to sides of tart pan (will need to re-cut top of tart pan with rolling pin) or wrap and use for another crostata or cookies.
6. Place dough lined tart pan in the refrigerator while preparing fruit.

Filling and Assembly
1. Preheat oven to 425 degrees (F).
2. In a medium sized bowl, combine the sliced fruit, honey, cinnamon, and light brown sugar. Stir to mix.
3. Beginning at the edge of the tart pan, overlap slices of the fruit (skin side up) until the crostata is completely filled with fruit. Optional: Sprinkle top with sanding sugar.
4. Place tart pan on a baking sheet and bake for 15 minutes at 425 degrees (F).
5. Reduce oven temperature to 375 degrees (F) and continue to bake for 40-45 minutes, or until the crust is browned and slightly moving away from the edge of the pan and the juices of fruit are thickened.
6. Allow to come to room temperature before slicing. Optional: Serve with vanilla ice cream.

Notes: (1) There is enough dough for a crostata made in a10" or 11" tart pan and/or a 10" free form crostata plus an additional free form 6" crostata, (2) Can use all nectarines (white or yellow) instead of a combination of nectarines and plums; (3) Always choose the firmest stone fruit when making a crostata (4) If making a free-form crostata, roll dough out to at least a 12" circle. Pile fruit in center. Fold edges of dough over the fruit. Brush sids of dough with an egg/milk or egg/cream wash. Sprinkle with sanding sugar. Bake as directed above.

Summer's bounty at the Chicago Botanic Garden (August 2016)

Pollo Alla Romana

Almost ten years ago when I moved from one house to another, I witnessed seeing more than 25 years of cooking magazines being thrown into the dumpster. Not because there wasn't any room in the two super-sized moving trucks, but because the person who shall remain nameless said it was time for me to let go of a few things. At the time, it felt like I was having a limb removed without the benefit of any anesthesia. Needless to say I survived. My collection of more than two hundred cookbooks contained more recipes than I could possibly make in several lifetimes. Now ten years later, I have amassed a new collection of cooking magazines and probably another hundred cookbooks. Each time I go into one of the shrinking storage rooms in the basement or look at the sagging bookshelves, I began to wonder if I should get rid of some of these magazines. It's always easier, yet not necessarily less painful, when you make this decision yourself. Even though I have long since given up remembering which of the magazines contained recipes I loved or wanted to make (there is only so much space in my memory bank for such things), I am (slowly) coming around to the realization that I don't need to save every magazine I buy. And tearing out pages from them isn't a sacrilegious act or heinous crime. So this past week I began the process of going through this new ten year cooking magazine collection. Deciding which ones to keep or which recipes to save. It's a different kind of pain this time, but at least it's not one requiring any medical intervention or the intake of massive quantities of painkillers. As long as no one asks me to get rid of any of my cookbooks, I think I will be just fine.

Pollo Alla Romana is an old, traditional summer dish originating from the Castelli Romani in Lazio, a collection of towns once inhabited by noble Roman families in the 14th century. 'Alla Romana' simply means 'Roman Style'. This classic rustic dish was typically prepared for Ferragosto, the August 15th holiday, celebrating the Assumption of the Virgin Mary. Prepared early in the morning and served later in the day may have been a way for Italian cooks to avoid having to cook a meal during the hottest time of the day. However, in actuality there is a greater benefit of the the cook early-serve later approach. The flavors further deepen as the dish rests. But for an even deeper flavor, making it the day before and reheating to 'warm' before serving is how it should be made. While it's incredibly delicious served on the same day it's made, the overnight mellowing of the flavors transforms the Polla Alla Romana into one causing you to never want to leave the dinner table. 

Tasting Rome: Fresh Flavors and Forgotten Recipes From an Ancient City by Katie Parla and Kristina Gill is turning into one of my new favorite cookbooks. The recipe for this version of Pollo Alla Romana was inspired by theirs. Other than using chicken breasts and thighs (instead of a whole chicken cut up) and increasing the amount of diced tomatoes, I tried to stay true to all of the recommended ingredients.

Even though using bone-in chicken (versus deboned chicken) is known to add more flavor to any recipe, I decided to use a combination of boneless, skinless chicken breasts and thighs. Although the next time (and there will be next time) I make it, it will be with using skin-on (but still boneless) chicken breasts and thighs. So the dish at least gets the benefit of the flavor from the skin's fat.

Salting and refrigerating the chicken for at least six hours or overnight was one of the recommendations in the recipe. They should have made it a requirement. So instead I am.

The chicken and peppers/onions are initially cooked separately before ultimately being combined. This type of cooking process allows each of ingredients to absorb something from the other. The result is a savory rich dish having very distinctive flavors.

Some recipes for Polla Alla Romana call for the use of both red and green peppers. However, this version of the recipe recommended using red and yellow peppers. And not because yellow peppers have a sweeter flavor than the more bitter green peppers. Rather because the combination of yellow and red in this dish represents the colors of the city's flag and AS Roma, one of Rome's two professional soccer teams. Apparently the Roman's show allegiance to their favorite soccer team has influenced the making of ancient Roman recipes.

Instead of cutting the seeded peppers into one inch strips, mine were cut into half-inch strips. Once the chicken has been browned on all sides and removed from the pan, the peppers, onions, and garlic were sautéed until tender. The addition of dry white wine helped to lift up the brown bits of chicken as well as added even more flavor. After the diced tomatoes and marjoram were added, the browned chicken was returned to the pan. Then the magic started to happen.

Adding just enough water (which really shouldn't be very much) to ensure the chicken is at least halfway submerged, the chicken is cooked to a point of perfect tenderness while the sauce thickens and develops a deep red color. Cooking time may range from 30 to 45 minutes (or longer depending on the heat setting of your stove). Note: My cooking time was somewhere between 45 and 50 minutes.

Instead of serving the chicken on the same day it is made, I would strongly encourage you to shred the cooked chicken, return to the sauce, and refrigerate overnight. I am not sure I can put into words the taste difference between the same day and next day versions. So all I will say is I heard an almost window shattering 'wow' immediately after someone took a bite of the next day Pollo Alla Romana. 

Served with a salad, some great crusty bread and a great bottle (or two) of wine, the Pollo Alla Romana becomes an undeniably perfect summer and year round meal. If made the day before, it becomes one of those seemingly effortless meals. With peppers coming into the height of their season, there may be no better time to make this dish for the first time. It is perfect meal to serve at a casual or intimate gathering of family and/or friends. Everyone will feel as if they have been transported to Rome and maybe no one will leave the table until the last morsel has been eaten.

Recipe
Pollo Alla Romana (slight adaptation to the Pollo Alla Romano recipe from Tasting Rome: Fresh Flavors and Forgotten Recipes From an Ancient City by Katie Parla and Kristina Gill)

Ingredients
3 3-1/2 pounds of a combination of boneless/skin-on chicken breasts and thighs
Kosher salt
3 Tablespoons extra virgin olive oil
2 large red peppers, seeded and cut into 1/2 strips
1 large yellow or orange pepper, seeded cut into 1/2 strips
2-3 large cloves of garlic, coarsely chopped
2 yellow onions, cut into 1/4" rings
1/2 cup dry white wine (I used a Pinot Grigio)
1 Tablespoon freshly chopped marjoram
16-20 ounces canned diced tomatoes
Great crusty bread (for serving)

Directions
1. Season chicken with salt. Cover and refrigerate for 6 hours or overnight.
2. In a large skillet, heat olive oil over medium heat. When oil begins to simmer, add chicken, skin side down and cook until browned on all sides (about 7-10 minutes). Remove chicken from pan and set aside.
3. Add the onions, peppers, and garlic to the pan and cook over medium heat until the onions and peppers have softened (about 10 minutes). 
4. Add wine, increase heat to high and scrape up any of the brown bits on the bottom of the pan. After the alcohol aroma dissipates, add the tomatoes and marjoram. 
5. Return chicken to the pan and cook stirring occasionally for 30-45 minutes or until chicken is tender and sauce has a thick consistency and color is a deep red. Note: Add a small amount of water to pan to ensure chicken is partially submerged when cooking. If the sauce becomes dry while cooking add either some additional diced tomatoes or some water. 
6. Remove pan from stove and transfer to a large platter. Serve hot or at room temperature.
7. OR allow the chicken to come to room temperature. Remove chicken and shred. Return chicken to tomato/pepper sauce. Cover and refrigerate overnight. Reheat before serving. Note: Highly recommend waiting overnight before serving.

Notes: The original recipe called for the use of a whole chicken cut into 8 pieces. Instead of using deboned chicken breasts and thighs, could use bone-in chicken breasts and thighs.

Benches in the Chicago Botanic Garden, Glencoe, Illinois (2016)

Espresso Chocolate Chunk Ice Cream

Once upon a time there was a girl who came to a new town to start a new job. At the end of the first day she asked herself 'what in the world was I thinking?' She probably should have just relaxed and taken a deep breath, but there was so much to do and so many 'land mines' to discover she barely even had time to breathe. The concept of relaxing was and would always be an illusive one for her. So when a boy came by and said 'I'm glad you're here', she understood for the first time what it felt like to be valued and validated for simply being her. And on those days when she began to doubt or question herself, it was the boy who could always see through the image, the facade she tried to project. And then he would say those words 'I'm glad you're here' and suddenly, as if by some sort of magic, all would again be right with the world. For all of the years she remained in that town and well after she left to work in other towns, those words were never lost on her. While she never really did learn how to take a deep breath, she always remembered how it felt to be genuinely accepted for all of her gifts along with some of her eccentric quirks and complexities. Those four words didn't just energize her spirit and warm her soul (more than a shot (or two) of espresso and/or a dark chocolate candy bar ever could) they tugged at her heartstrings too. Somedays the girl wonders if the boy really ever knew just how much she was affected by as well as how thankful she was and would always be for the priceless gift of those four simple words.

As much as I derive a great deal of pleasure from making some of those time and labor intensive foods and meals, what hasn't got lost on me is how much greater pleasure my friends get from making some of the 'simpler' recipes posted to this blog. Don't get me wrong, I am not at all inferring my friends don't or can't or won't make anything having a long list of sometimes obscure ingredients or those requiring long hours of cooking. What I am trying to say is they are the ones who realized long ago that some of the simplest recipes, the ones requiring the least investment of time (and money) yield the biggest, greatest wow factor results. Yes, my friends are sometimes smarter than I am (okay, there I said it!). And maybe I should have pursued a doctorate in common sense rather than one in educational organization and leadership. But that would have meant being practical, another one of those fleeting concepts.

In my basement sits a very expensive ice cream machine that hasn't seen the light of day in too many years to count. As much as I love ice cream, one would think it would be one of those used often kitchen tools. But having discovered a few years ago how sinfully delicious no churn ice creams can be, the ice cream maker will wait until I someday learn the secret behind the artisan ice cream sold at Rococo, one of my favorite ice cream stores on the planet. And since that won't be happening anytime soon, finding amazing recipes for over-the-top, hard to believe it's not hand-churned ice cream recipes is how I really need to be spending my time and energy.

After seeing a recent post for an espresso ice cream, I immediately embarked on the quest to discover how many and how different the recipes for a no churn espresso ice cream could be.

What I learned was they were not all that different. Everyone used a heavy whipping cream and sweetened condensed milk. Some used espresso or cold brew, some used espresso powder. Some used a liqueur, some used only vanilla. Some added a pinch a salt, some left it out. Some added chopped chocolate, some remained espresso ice cream purists. So all I had to decide was how much and which of the 'somes' to use. Call it beginner's luck, but I think I came up with a winning combination of ingredients for this Espresso Chocolate Chunk Ice Cream, the no churn version.

When buying heavy whipping cream for making ice cream, whether you churn it or not, is to use one with a high fat content. The higher the fat content the more stable the cream when whipped (and ultimately frozen) and the smoother the texture of the finished ice cream will be. Look for whipping cream having at least 18 or 19% fat. This version Espresso Chocolate Chunk Ice Cream used an 18% fat whipping cream. The reason some commercially sold ice creams get away with having a lower fat content is because their big heavy ice cream making machines whip more 'air' into them. If you have ever tasted a less-expensive brand of ice cream and then asked yourself 'what was I thinking buying it?', you more than likely unhappily discovered what flavored air tastes like.

Instead of some fresh espresso or cold brew, I used espresso powder. This Espresso Chocolate Chunk Ice Cream was also made with a Godiva Dark Chocolate Liqueur. But you could easily replace it with some Bailey's Irish Cream, Kahlua or an espresso liqueur. Somewhere between 7 and 8 ounces of dark chocolate was coarsely chopped for this ice cream, however, you could also chop up some chocolate covered espresso beans. Or use a combination of both. Note: Next time I would increase the amount of chocolate to 9-10 ounces because there is no such thing as too much chocolate in espresso ice cream.

Using a stand mixer with a whisk attachment makes whipping the cream easier. Although if you are looking for an upper body workout and wanting arms as sculpted as the ones you have been seeing on all of the Olympic athletes, feel free to use a whisk. Not that I want to discourage you from using a whisk, but the recipe for this Espresso Chocolate Chunk Ice Cream is intended to be easy to make.

When I started making no churn ice creams last year I invested in a couple of ice cream containers. The Tovolo insulated ice-cream containers are my favorites. The ones I found came from Williams-Sonoma, but you can find them in other places or you can use a plastic container with tight fitting lid. As a side note, always handwash your ice cream container versus putting it in the dishwasher (or risk having the lid never fitting tightly again).

Many no churn ice cream recipes say your ice cream will be ready in as little as four hours after being placed in the freezer. Maybe they were using commercial freezers. For best results, I would recommend you wait overnight (or 24 hours) before scooping out and serving this ice cream. 

And then be prepared to enjoy the most incredibly homemade Espresso Chocolate Chunk Ice Cream ever. Seriously, this ice cream is that good. It's definitely one of the things I would put on my short 'last meal' worthy list.

If you are someone who loves ice cream, really loves ice cream, especially Espresso Chocolate Chunk Ice Cream you will definitely want a bowl of this ice cream filled with ginormous scoops of it. Or if you prefer to pace yourself (now there's an interesting concept), start with a couple of smaller scoops. It would not surprise me if you or anyone you are serving it to asks for seconds though. And one of the best parts of this rich, creamy ice cream? It's one of those simple, easy to make recipes that tastes as good as, if not better (because it's homemade) any of those expensive ice cream store confections.

Recipe
Espresso Chocolate Chunk Ice Cream - no churn (inspired by several sources)

Ingredients
2 cups (1 pint) heavy whipping cream (at least 18% fat)
14 ounce can of sweetened condensed milk
2 - 3 Tablespoons of espresso powder (I used 2 Tablespoons) Recommend King Arthur Flour's Espresso Powder
1 teaspoon vanilla
2 Tablespoons Godiva Dark Chocolate Liqueur (could also use Bailey's Irish Cream, Kahlua or any espresso liqueur)
9-10 ounces coarsely chopped dark or semi-sweet chocolate (if you like slightly less chocolate, use 7-8 ounces) Note: Could also use chopped chocolate covered espresso beans or a combination of both chocolate and the chocolate covered beans.
pinch of kosher salt
Optional toppings: Chocolate covered espresso beans, chocolate sauce, sprinkles.

Directions
1. In a standing mixer fitted with a whisk attachment, whip cream until stiff peaks form.
2. With the mixer on low, slow pour the sweetened condensed milk into the whipped cream until well combined. 
3. Add espresso powder, vanilla, salt, and Godiva Liqueur to mixture. Turn mixing speed to high and beat until mixture has thickened (about 1 minute).
3. Stir in chopped chocolate.
4. Transfer to a container, cover tightly and freeze for at least 8 hours or overnight (recommend waiting the full 24 hours).
5. Scoop into bowls or cones. Top with favorite toppings or savor topping free.

Notes: The other no churn ice cream recipes on the blog are for Peach Ice Cream and Strawberry Ice Cream.

Summer flowers in bloom.

Mocha Chocolate Chip Icebox Cake

Along with having apple pie, baseball, hotdogs, and the Statue of Liberty being considered some of quintessential elements of our American heritage, we need to add having a homemade birthday cake to commemorate one's birthday to the list. As beautiful and delicious as a cake brought home from the bakery might be (nothing against all the great bakeries out there) but a homemade birthday cake has an elusive quality not found in something store bought. No matter how rustic or fancy it may look, a homemade 'with love' confection of your choosing to mark the anniversary of one's arrival in the world makes one feel even more extraordinarily special. And isn't what birthdays are really all about? Whether it's a rich, over the top, decadent cake or something lighter and simpler, the tradition of a homemade birthday cake creates memories lasting a lifetime. We might not remember what the bakery or store bought cake we had for our birthdays in our youth, teens or even into adulthood (without peeking at photos on social media or going through stacks of old family photos) but we never seem to forget the homemade ones. No matter how old we get.

After recently learning two of my running friends shared the same birthday (albeit they are a few years apart in age but not in energy or endurance), I thought I would make them a 'shared' homemade cake. Something more on the rich, decadent side seemed to be in order, considering so many calories have been burned on our long and short-hard runs this summer. Although secretly I believe most birthday cakes should be slightly over the top confections regardless if there are any pre- or post cake eating calorie burning activities planned. Remember the mantra: life is short. I had been wanting to make this Mocha Chocolate Chip Icebox Cake for awhile now. Ironically, it is a homemade cake with a twist.

Descending from Renaissance-era Trifles, Colonial Era Charlottes, and 19th century ice cream cakes, the modern version of Ice Box cakes gained popularity in the 1920s and 1930s. While no one person has been credited with its' conception, many cookie manufacturers began printing "back of the box" recipes for ice box cakes on their packages. Viewed as a kind of commercial shortcut dessert, the icebox cake was simply made with layers of packaged, store bought cookies and whipped cream (or custard). After resting in the ice box (or refrigerator) overnight, the cookies transform into sponge-like layers after absorbing the moisture of the cream. The result is a cold, rich, creamy confection. A cookbook author in the early 20s described it as "....the dessert is so extremely rich that it should be served only in small quantities in a meal containing very little fat." Ida Bailey Allen's Modern Cookbook (1924) 

The inspiration for this cake came from none other than the culinary goddess Ina Garten. Because who else makes the 'gift' of food as important as the food itself? If there were ever a cake to make the family and friends in your life feel special and important to you, this Mocha Chocolate Chip Icebox Cake would be it. Seriously, this should be added to list of universal truths.

Other than needing at least 24 hours and a 9" (or 8") springform pan, the list of ingredients is relatively simple. Whipping cream, mascarpone cream (slightly softened), sugar, vanilla, unsweetened cocoa, espresso powder, some Kahlua, small pinch of kosher salt, and store bought packages of thin crispy chocolate chip cookies are all you need for this cake. Chocolate covered espresso beans, shaved/curled milk or semi-sweet chocolate and, of course, birthday candles are some of the finishing touch options.

Mascarpone cheese is the buttery-rich double-cream to triple-cream cow's milk cheese hailing from Italy. Although it is technically not considered a 'real' cheese, but rather a curdled cream because of the addition of citric or acetic acids. Often described as the lighter version of American cream cheese, Tiramisu may single-handedly be the one dessert responsible for familiarizing many of us with the creamy deliciousness qualities of mascarpone cheese. What I learned in the making of this Mocha Chocolate Chip Icebox Cake is to allow it soften slightly before mixing up the ingredients for the 'whipped' cream portion of the cake. In the event that you take all of your ingredients out of the refrigerator and pantry and immediately start whipping them together, be prepared to splatter your kitchen walls, counter top and floor.

A standing mixer with a whisk attachment whips up the most beautiful 'mocha whipped cream'. With the mixer beginning at slow speed and then increased to high speed, the mixture is beaten until stiff peaks form. I didn't watch the clock for time but it took less than 5 minutes for the cream to become perfectly whipped.

I used Kahlua, but you could easily swap out Bailey's Irish Cream or even Tia Maria in this cake. Just please don't omit the espresso powder as when combined with the unsweetened cocoa, adds to the chocolatey richness of this cake.

Now for the chocolate chip cookies. Of course you can bake your own thin crispy chocolate chip cookies (especially if you enjoy baking on a 90 degree plus day), or you can buy three packages of Tate's Chocolate Chip Cookies. It's hard not to trust the recommendation of Ina Garten even if she is friends with the maker of these cookies. If you would like to use another store bought thin, crisp chocolate cookie, well I can't stop you. Other than sending you a piece of this cake made with the Tate's Chocolate Chip Cookies or making this cake for you if you enter my circle of friends, I don't know how else to tell you that a cookie swap in this cake might not be one of your best decisions of the decade.

Using a 9" springform pan, the bottom is lined with cookies. Spaces between the cookies are filled with broken cookie pieces. Not to worry, there are enough cookies in three 7 ounce packages to create five cookie layers in this cake. And you might end up with one extra cookie (a reward for your hardwork). Visually divide the whipped cream into fifths, spreading one fifth of it over the first layer of cookies. The cake is make with alternate layers of cookies and mocha whipped cream, beginning with cookies and ending with cream. Easy peasy, right?

Once assembled the cake is covered tightly with plastic wrap and refrigerated for 24 hours. That's when the magic happens!

To remove the cake from the springform pan, insert a sharp knife along the edge of the pan. Once the side of the pan is released, dip an offset spatula or butter knife into a cup of hot water and smooth the sides of the cake.

The top of this cake was decorated with some shards and curls of shaved milk and dark chocolate along with some chocolate covered espresso beans. I melted some chocolate to create the shards/curls, but you can easily use a peeler to create curls from a thick bar of chocolate. This cake needs to be served cold! And a sliver goes along way. Seems Ida Bailey Allen knew what she was talking about way back in 1924.

We celebrated the birthdays of my running friends on a very warm (actually hot) night after one of our mid-week 'hard' runs. This cake fooled even their most sophisticated palates as no one initially guessed it wasn't a 'baked sponge' cake. Maybe I shouldn't have told them. just in case I lost some points for not making a homemade-homemade birthday cake from scratch. But I will let you decide what to tell your family and friends when you make and serve this cake for a special occasion. They may or may not remember what you tell them (or what you don't), but they will never forget the taste of this cake. If there was ever a cake to bring back or begin the tradition of homemade birthday cakes (especially for those in the heat of the summer birthdays), this Mocha Chocolate Chip Icebox Cake would be the one. Another universal truth? Maybe. Or maybe a hundred years from now someone will say I knew what I was talking about.

Recipe
Mocha Chocolate Chip Icebox Cake (a slight adaptation to Ina Garten's Mocha Chocolate Icebox Cake recipe)
Serves 8-12, depending on how you slice it

Ingredients
2 cups heavy whipping cream
12 ounces mascarpone cheese, slightly softened
1/2 cup granulated sugar
1/4 cup Kahlua (or Bailiey's Irish Cream)
2 Tablespoons unsweetened cocoa (recommend Ghiradelli Unsweetened Cocoa)
1 teaspoon instant espresso
Small pinch of kosher salt
3 (7 or 8 ounce) packages of Tate's Chocolate Chip Cookies
Semi-sweet or dark chocolate, shaved or curled for garnish
Espresso beans, optional garnish

Directions
1. In the bowl of a standing mixer fitted with a whisk attachment, lightly whip the mascarpone cheese (approximately 1 minute).
2. Add the heavy cream, sugar, Kahlua, cocoa, kosher salt, and instant espresso. Starting on low speed, mix to combine. Gradually increase speed to high and whip until stiff peaks form.
3. In a 9" (or 8") springform pan, line bottom of pan with a layer of cookies. Fill in spaces with pieces of cookies. 
4. Spread approximately 1/5 of the mocha whipped cream evenly over the cookies. 
5. Place another layer of cookies over the icing, pressing down very lightly. Again fill in spaces with pieces of cookies. Repeat until there are five layers of each, finishing with a layer of the mocha whipped cream. Smooth the top. Cover with plastic wrap and refrigerate overnight.
6. To unmold, run a sharp (slightly warmed) knife around the edge of the cake. Remove the sides of the pan and place cake on a cake plate or round platter.
7. Dip an offset spatula or knife in hot water and smooth sides of cake.
8. Top cake with shards, shavings or curls of chocolate. Arrange chocolate covered espresso beans along edge of cake (if using).
9. Cut with a sharp knife and serve cold. Store any leftover cake covered in the refrigerator.

Notes: (1) You can buy Tate's Chocolate Chip Cookies at Whole Foods as well as at several other grocery stores or markets. They also make a gluten-free version of their cookies. (2) If you don't want to buy pre-packaged cookies, there are a variety of thin, crispy versions of chocolate chip cookies recipes out on the web. (3) I used a 9 inch springform pan and was able to get five layers of cookies and mocha whipped cream. If you don't want to serve the cake on a stand or platter with the bake of the springform pan, line the bottom with parchment paper and trim the edges before placing on a cake stand or platter.

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