|Cooking with love.|
They sipped on Joanne Weir Chardonnay and Cabernet as I demonstrated some of Copita’s favorite dishes and a few of my own favorites, starting with a springtime guacamole made with English peas. The peas give the guacamole some texture but also add a sweetness that brings the guacamole to another level. For the main course, I cut hearts out of parchment and filled them with fresh wild Pacific salmon, sugar snap peas, asparagus and carrots with a fresh tomatillo, cilantro and mint salsa and a tangy green rice. We finished up with a Mexican tiramisu that I call "tequila-mi-su" because in place of the rum, I use tequila. A layer of bananas is spread in the center to play off the dark chocolate and ethereal creamy filling.
Then the auction started and you'll never guess what I put up for sale, so I'll show you:
4 tablespoons plus 1/2 cup sugar
3/4 cup anejo tequila
4 eggs, separated
1 lb. (450 g) marscapone cheese
2 tablespoons lemon juice
1 teaspoon vanilla
3/4 cup heavy cream
1 tablespoon confectioners sugar
2 bananas, ripe but still firm
36 to 40 excellent quality lady fingers
3/4 cup (4 oz or 115 g) unsweetened chocolate
3/4 cup (4 oz or 115 g) bittersweet Mexican chocolate
In a bowl, combine the espresso, 4 tablespoons of the sugar and 1/2 cup of the tequila.
Ribbon 4 egg yolks and 1/2 cup sugar until very light. Add the marscapone and mix until smooth. Add the remaining 1/4 cup tequila and vanilla. Whip the cream until it forms soft peaks and flavor with the confectioners sugar. Beat the 4 egg whites until stiff and add the cream and egg whites to the mascarpone mixture.
Slice the bananas into thin slices and cover with water and the remaining 2 tablespoons lemon juice.
To assemble: Dip half the ladyfingers one at a time in the coffee mixture and line the bottom of a 13" X 9" baking dish. Spread half the cream mixture over the ladyfingers. Remove the bananas from the lemon water and dry on paper towels. Spread a layer of bananas evenly over the cream mixture. Repeat with the remaining ladyfingers and cream mixture. Cover with a thick layer of the combined grated chocolate. Set in the refrigerator for 2 hours.