The Caffe Concerto at Schnucks Cooking Demonstration for May 30, 2015 was titled "Charlottes - Dishes Fit for a Princess." As always, the demonstration was held in the deli section of Schnucks in Cape Girardeau. Here are the recipes from the demo.
Savory Summer Charlotte
(adapted from britishcornershop.co.uk)
1 pkg. chunk tuna
6 oz. shredded cheddar
1-½ tsp. Worcestershire sauce
2 TB olive oil
1-½ tsp. sugar
1 large onion
1 can (14.5 oz.) diced tomatoes
6 slices white bread
Chop onions, add sugar, and saute gently in olive oil until caramelized. Drain tomatoes and combine with Worcestershire sauce. Season with salt and pepper. Grease four ramekins. Remove crusts from bread and cut into slices. Dip slices into tomato mixture and line ramekins with them. Layer onions, cheese, and tuna into ramekins, topping each with another layer of cheese. Top with remaining bread. Bake 30-40 minutes at 350 degrees until puffed and golden brown.
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Quick Raspberry Charlotte
(adapted from Gourmet)
7 oz. crisp Italian ladyfingers
1 c. water
1 TB Cognac or brandy
¼ c. sugar
1 pint melted vanilla ice cream
1-½ tsp. lemon juice
10 oz. frozen raspberries
¾ c. cream
Layer ladyfingers in souffle dish. Stir Cognac into melted ice cream and pour evenly over ladyfingers. Let stand 10 minutes. Puree raspberries with water, sugar, and lemon juice until smooth. Beat cream until it just holds stiff peaks. Add ¾ c. raspberry puree and continue to beat until mixture holds soft peaks. Lightly press on ladyfingers to compact slightly, then drizzle ½ c. puree over. Spread raspberry cream mixture evenly on top. Chill for 30 minutes. Serve with remaining raspberry puree.
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Tiramisu Charlotte
(adapted from bakedecoratecelebrate.com)
9-10 oz. ladyfingers
¾ cup sugar, divided
¼ c. warm water
3 eggs
1 TB instant coffee
1-¾ c. cream, divided
1 TB brandy
8 oz. cream cheese
Whisk together eggs, ¾ c. cream, and ½ c. sugar. Over medium heat, stirring constantly, cook until mixture thickens. Cool slightly. Beat cream cheese and 3 TB sugar until light and fluffy. Slowly beat in egg mixture, blending well. Whip remaining 1 c. cream to soft peaks. Fold into cream cheese mixture. Combine water, coffee, brandy, and remaining 1 TB sugar. Brush ladyfingers with coffee mixture and use to line bottom and sides of springform pan or charlotte mold. Spoon half of filling into pan, top with a layer of ladyfingers, and cover with remaining filling mixture. Chill at least 4 hours before serving.
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New York Style Charlotte Russe
(adapted from The Brooklyn Cookbook)
sponge cake
cherry preserves
2 c. cream
Maraschino cherries
2 TB powdered sugar
chocolate sprinkles
Cut cake into 2-3 inch circles. Place a round in the bottom of paper cups or small glasses. Top with a teaspoon of preserves. Whip cream to soft peaks, add powdered sugar and beat to stiff peaks. Generously pipe cream into cups. Top with cherries and chocolate sprinkles.