Homeward Bound

A lively crowd of people sat in front of me at Homeward Bound of Marin for a fundraising event...

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:

TEQUILA-MI-SU

2 cups very strong espresso

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.

Serves 9

That's right.  I auctioned off the Tequila-mi-su!  We made a lot of money that night for an incredibly worthy cause.