Working with one ladyfinger at a time, dip the cookie into the espresso, soaking each side for a few seconds, and transfer to
3.Evenly spread half of the mascarpone cream over the ladyfingers, covering the entire surface. Dip the remaining ladyfingers and arrange over the cream. Spread an even layer of the remaining mascarpone mixture on top. Cover with plastic wrap and chill for at least 6 hours.
4.Before serving, pour the cocoa powder into a small strainer and dust over the top of the tiramis•.
Ham Steak with
Red-Eye Gravy
A twist on the Southern breakfast staple.
Serve alongside biscuits and grits.
Makes 2 servings
1teaspoon oil
1
½cup brewed espresso
1teaspoon granulated sugar
1tablespoon unsalted butter, chilled
1.Put the oil into a
2.Add the coffee to the skillet and stir with a wooden spoon, scraping up any bits on the bottom of the pan. Stir in the sugar to dissolve. Simmer the coffee until it has reduced by about 1Ú3 to ½. Right before taking the pan off the heat, swirl in the butter until incorporated. Remove the pan from the heat.
3.Slice the steak in half and spoon gravy over the top or serve on the side.
Espresso-Marinated
Flank Steak
Espresso becomes the star in this
Makes 4 servings
1cup brewed espresso, cooled
2 tablespoons molasses
2 tablespoons fresh lemon juice
1tablespoon apple cider vinegar
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper
1pound flank steak
1teaspoon kosher salt
1.Whisk together the espresso, molasses, lemon juice, apple cider vinegar and both peppers in a bowl. Add the flank steak and make sure it is submerged in the marinade. Refrigerate overnight.
2.Preheat a Cuisinart¨ Griddler fitted with grill plates in the open position to Sear. When grill is ready, remove as much excess marinade as possible and season with the salt. Grill about 5 to 6 minutes per side for medium rare.
3.Let steak rest for 5 minutes before slicing and serving.
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