Frozen Chocolate Peanut Dacquoise

I made this for a 4th of July party the other day, and it was such a hit (if I do say so myself!) I figured I'd better write down the recipe and share it before I forget what I did.  I found the original version of this on Bon Appetit's website - I love desserts made with meringue layers, and I love the idea of putting peanut butter into a fancy sounding concoction like a dacquoise, which is usually hazelnut meringues layered with buttercream or whipped cream.

The main differences between my version and the original are that I froze it and I added more peanut butter to the mousse layers.  I also changed a few things about the method and order of steps in the recipe.  Don't let the layers scare you away - this really is not difficult at all.  The finished dessert is cold, creamy, crunchy, smooth, salty and sweet  - with the peanut mousse accented by crisp/chewy layers of meringue and velvety ganache.  It's a little like a Vienetta, that layered frozen ice cream cake that's only available in Europe now, but about 10 times better. Definitely something to make when you have people to share it with, lest you eat it all yourself.  (If you're anything like me, anyway.)  This recipe makes two desserts - each one serving about 8-10 people.   That is a lot, but given how popular as it was and how long it keeps in the freezer, I don't think you'll have to worry about getting rid of it.

Frozen Chocolate Peanut Dacquoise
adapted from Bon Appetit

Ingredients:
meringue layers
2.5 cups salted peanuts  (I used Trader Joes crunchy peanuts - the original recipe suggested skin on Spanish peanuts.  I'd use anything but dry roasted.)
1.5 cups of sugar, divided into 1/2 cup and 1 cup
10 large egg whites at room temperature
1 tsp vanilla extract

mousse
1.5 cups salted chunky natural-style peanut butter
.5 cup (packed) golden brown sugar
2 cups well-chilled heavy whipping cream, divided
sea salt

glaze
.25 cup natural unsweetened cocoa powder
.25 cup sugar
1 cup heavy whipping cream
1 1/3 cups bittersweet chocolate chips
Pinch of fleur de sel or sea salt

Preparation:
1) Make the chocolate ganache glaze:
Whisk cocoa powder and sugar in medium saucepan. Gradually add 1/4 cup water, whisking until smooth. Whisk in heavy cream. Bring to boil (or near boil) over medium heat, whisking frequently. Reduce heat to low. Add chocolate and whisk until melted and smooth.  Stir in the pinch of salt.  Let stand at room temperature until cool and slightly thickened, stirring occasionally, about 2 hours

2)  Make the mousse:

Using an electric mixer with the whisk attachment, beat 1 cup of whipping cream until stiff peaks form.  Remove to a large shallow bowl and chill.  Put peanut butter and brown sugar in the mixer (using the whisk attachment) and  blend until smooth.  With mixer running, gradually beat in 1/2 cup cream. Add another 1/2 cup cream and beat just to blend.  The mixture should be smooth and runny.   Fold peanut butter mixture into whipped cream  in 3 additions. When the mixture is almost blended, taste it and fold in some finely ground sea salt to taste - it will depend on how salty your peanut butter is.  Chill until ready to use.

3)  Make the meringue layers:
Preheat oven to 275°F.  Line large baking sheet with parchment paper, or if you have them, use Silpats to prevent sticking.

Grind the nuts with 1/2 cup sugar in processor until the mixture looks like coarse breadcrumbs.  Line two half sheet size jelly roll pans with parchment or Silpats.

Using electric mixer with the whisk attachment, beat egg whites until foamy. With mixer running, gradually add remaining cup of sugar, beating until meringue is stiff and glossy but not dry.  Add ground nut mixture and fold gently just to blend.  Immediately spoon meringue onto parchment or silpats and spread to form 3 uniform rectangles  in a row on each pan about half an inch thick, using about 2 cups meringue per rectangle.

Immediately bake meringues until light golden brown all over and dry to the touch, about 1 hour 20 minutes. Transfer to rack and allow to cool slightly - if using parchment, remove the parchment while the meringues are still slightly warm and then allow to cool completely.

To assemble:
Line a flat plate or serving platter with a piece of wax paper or parchment and set one meringue on top. Spoon glaze evenly over the top of the meringue and spread by pushing to the edges using a small offset spatula.  Top with a layer of mousse about 1/3 inch thick.  Set another meringue on top and continue to layer until you have three layers of all 3 components - ending with ganache.  (If at any point during this process your mousse or glaze become runny - just refrigerate everything until they firm up again.)   While glaze is still soft, top with a line of chopped peanuts running down the center.  If you have leftover glaze, save it.

Place the desserts in the refrigerator 6-8 hours or overnight.  During this time the meringue will soften a bit.   Use a sharp heavy knife to trim rough edges of entire dessert to form a perfect rectangle.  Clean the knife as needed with hot water to keep the edges neat. I think it's pretty with the sides exposed to show the layers, but if you want to, you can also re-warm the leftover glaze and use an offset spatula to spread it over the sides after you trim it.

Using a spatula, transfer dessert from parchment paper to a serving plate or platter. (If you have some leftover ganache handy, you can use a dollop to anchor it to the plate.)  Freeze uncovered for half an hour to an hour.  Once the outside of the dessert has hardened, wrap it well in plastic wrap, and return it to the freezer until ready to serve.  To serve, slice into portions while still frozen.

A Day at the Fair

On Saturday, Jora and I took her three kids and my two nieces to the San Diego County Fair (aka the Del Mar Fair to us locals.)   I hadn't been to the fair in a couple of years - and I hadn't ever been with kids.  It was a whole different experience.  Exhibits?  Pshaw... the kids wanted to go on the rides.

So Jora and I started out by buying one of these $50. sheets of ride tickets - 72 tickets - EACH.

Guess what?  When there are four kids riding - and each ride takes 3-6 tickets, those suckers go fast.  So fast, I had to buy ANOTHER sheet in the afternoon.  So fast, I still didn't go on but one ride all day - and only then because the younger one wasn't tall enough to go without an adult.  I wanted the girls to wring every precious bit of joy they could from those things.  I guess I have to admit, seeing expressions like this their faces made it all worthwhile... as long as I don't think about it too much.

I had fun photographing the rides and scenery while the girls were whirling around.  I almost want to go back again just to "photo safari."  And maybe go on a ride or two myself...

Happily, even though it was the first Saturday the fair was open, the lines weren't long at all.  The only crowds we encountered were around the food booths along the midway.  We had the obligatory funnel cake - which was worth every calorie, especially when shared with two voracious children.  For lunch, we had the barbecued chicken from the bbq stand, and Greek salad and gyros from the Greek stand.  It was all relatively healthy, and really very good.

Though it was tough herding four kids around the fair (plus a baby in a stroller), we did have Caelan and Emma, who are now 11 and 8 respectively, to help. I asked Caelan to chaperone C-man and Emma to look out for Juju, and they took their jobs very seriously, as you can see...

After we accomplished our primary mission at the Fair, which was to see our friend Heidi perform with her Zumba team, we took the kids over to the Farrell's for an ice cream cone, and sat down for a break to eat it - because it turns out that with small kids, eating and walking just doesn't work so well.

Jora and her clan called it a day shortly after that, but the girls and I still had a couple of hours to kill because we were going to the concert that night - Bruno Mars and Janelle Monae.  (See discussion above regarding second sheet of ride tickets!)  They went on some more rides, had some cotton candy, and before we knew it - it was time to get in line.  

Until a week or so ago, I think I might have been the only person alive who didn't know who Bruno Mars was, but I was told the girls were crazy about him so I looked into it.  I checked one day and couldn't get anything, but checked again the next day and was able to get unreserved Terrace seating.

The Terrace is a great place to sit because it's the table seating.  Unreserved means first come first served though, so you have to get there early and wait in line.  We got in line at 4:45 for a 7 PM show, but it paid off - our section was on the far left side, but we were able to get seats on the end.

We had table service, so we ordered food and drinks - but if you prefer you can bring in whatever you like from the fair.  They actually put on a really fun show - I think I enjoyed it as much or more than the girls did.  It was their "first concert" -  they thought it was a little loud, and they were getting tired by the end after a long day of fun at the fair - but I do think they liked it.  If nothing else, hopefully, they will at least remember it!

If you're going to the fair and you are interested in the rides, consider the "wristband day" deal available certain dates - it's gotta be the way to go, even if the lines are longer.  Also, kids under twelve get in free any day if they fill out a form indicating they've read 10 books, and have it signed by a teacher or librarian!

A Perfect "Proper" Greyhound

We have a favorite new cocktail in this house, and I think it might be time to think about a grapefruit tree for the potager. This all came about a few weeks ago, when James ordered one at the Hungry Cat in Los Angeles. On their menu, it's called a "Proper Greyhound." I'd kind of forgotten about them since we'd first tried them at their Santa Barbara restaurant a couple of years ago, but one sip and it all came flooding back. The tang of the grapefruit juice and the zip of the Plymouth gin are a match made in heaven - and with just a little sweetening, they go down easier than one might think.  I found some ruby red grapefruits at Sage Mountain Farms, and made a trip to BevMo where I picked up the gin. (That 5 cent wine sale is dangerous!) I had some simple syrup in the fridge and with that we were in business.

This is so not a fussy drink that it hardly even needs a recipe, but here is an approximate formula for one cocktail. Multiply it as you see fit and of course feel free to modify it to your taste. Perfection is subjective, after all!

A Perfect Proper Greyhound
inspired by The Hungry Cat

The juice from two-three large-ish ruby red grapefruits  (to make about 6 oz. of juice)
2 ounces of Plymouth Gin
1-2 teaspoons of simple syrup*

Fill two rocks glasses with ice cubes. Pour the gin over the ice, and top the glasses up with the juice. Add a teaspoon of simple syrup - taste, then add a little more syrup if needed. Isn't it a lovely color?

*to make simple syrup just combine equal parts sugar and water in a small saucepan, bring to a boil and stir to dissolve the sugar, remove from heat and allow to cool. Store in the fridge.

Bonus - if make the candied grapefruit peel using this method, which just requires simmering the halves in water then candying them in a sugar syrup. They make a lovely garnish, but by no means are they necessary to fully enjoy the intoxicating effects of this beverage.

Salud!