My friend and award-winning food journalist Carolyn Jung just debuted her new book, "San Francisco Chef's Table" (Lyons Press, $24.95). A stunning collection of mouth-watering recipes from the SF Bay Area's finest chefs, this is one cookbook you'll want to refer to again and again.
I had the pleasure and honor of testing several recipes from the book so I know Carolyn's book is a keeper. It's also a fabulous gift for any home cook or gourmand in your life. As a native San Franciscan I couldn't be more proud to see 50 notable restaurants represented in this stellar collection of recipes. For example, you'll discover culinary magic from the likes of State Bird Provisions, Absinthe, Cotogna, Town Hall and Kokkari.
I'm including the amazing Hazelnut Semifreddo recipe from Oliveto below. It's a bit more work than a typical semifreddo recipe, but trust me, your eyes will roll backward in heavenly bliss when you taste the results.
Hazelnut Semifreddo
(Serves 8–10)
For the semifreddo:
11/2 cups hazelnuts
3/4 cup granulated sugar
1/4 cup water
2 cups heavy cream
6 egg whites
3/4 cup granulated sugar
Pinch of salt
For the bourbon whipped cream:
2 cups heavy whipping cream
2 tablespoons granulated sugar
2 pinches salt
1 ounce (2 tablespoons) bourbon
Image credit: Craig Lee
To make the semifreddo: Toast the hazelnuts in a 375°F oven for about 6 minutes. Remove from oven and, when cool enough to handle, remove as much of their skins as possible.
Place a silicone baking mat or greased sheet of aluminum foil on a baking pan. Set aside.
In a small saucepan over high heat, heat sugar and water until a light amber color is reached,
6–7 minutes. Stir in hazelnuts, then quickly spread the mixture out on the mat or greased foil. Let mixture cool and harden, about 15–20 minutes. Then grind the mixture in a food processor until a medium-fine texture is reached.
Line a standard-sized loaf pan with enough plastic wrap that the edges hang slightly over the sides. This will make unmolding the semifreddo much easier. Set aside.
In a large bowl, whip 2 cups heavy cream to a stiff peak; refrigerate.
In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites to a soft peak. Slowly add sugar as you continue to whip the egg whites until a stiff peak is reached. Gently fold nut mixture into the meringue. Then fold in the whipped cream and a pinch of salt. Spoon into the lined loaf pan, filling it nearly to the top. Smooth the top with an offset spatula. (If the semifreddo mixture doesn’t all fit into the loaf pan, the excess can be put into a small freezer-safe container and eaten as an extra treat.) Carefully cover the loaf pan with another sheet of plastic wrap. Place pan in the freezer for at least 4 hours or overnight. (The semifreddo will keep in the freezer for 3–4 days.)
To make the bourbon whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat 2 cups heavy cream until a soft peak is reached. Add sugar and salt. Continue to whip until the stiff peak stage is reached. Fold in the bourbon. Refrigerate if not using immediately.
To serve: Remove semifreddo from the freezer. Peel plastic wrap off the top. To unmold, carefully flip the semifreddo onto a serving plate. Remove plastic wrap lining. Cut into slices, placing each on a plate and dolloping with bourbon whipped cream.
To buy Carolyn's book, head on over to Amazon. Be sure to check out her blog at www.foodgal.com.
Recipe used with permission from Lyons Press. Photography credit: Craig Lee.
For editorial consideration, a review book copy was provided by a PR representative.
January 3, 2014 
