My daughter turned 20 this week. We celebrated by going out to dinner, then returned home for "cake". Growing up, my birthday cakes were always angel food with seven minute frosting. That was what I wanted... Always! But I have learned every year to ask my daughters what birthday cake, or birthday celebration dessert they fancy... Tradition has been thrown out-the-window by my girls.
Very rarely, any longer, is it a cake. When they were young I consistently made a chocolate-cherry cake with whipped cream frosting for each and every birthday. No more. Many times a tart is requested -- lemon meringue mostly; key lime sometimes.
When I asked my daughter last week what dessert she would like for her birthday she said, "I don't need anything". And I responded with something like...
What !?!?!
Not having a birthday cake/dessert in this house -- unheard of!
It was all up to me... the decision rested on my shoulders! What would I bake for the celebratory dessert? I'd never served my family a pavlova, but who doesn't like a baked meringue? And an assortment of fresh berries and lemon curd whipped cream seemed liked the perfect filling for the meringue layers. I assembled it right before leaving for dinner, then placed it in the refrigerator until we returned. This just might be our new tradition. Most of us (me included) were sneaking a second piece.
* I'll be taking a short break to tackle my painting project, host a few guests, and help my daughter prepare for her trip abroad next month. See you again soon!
Pavlova with Berries and Lemon Curd Cream
Meringue Layers (recipe Yvonne Ruperti):
• 1 1/2 cups plus 2 tablespoons granulated sugar, divided
• 2 tablespoons cornstarch
• 6 large eggs whites
• 2 teaspoons cream of tartar
• Pinch of salt
• 2 teaspoons vanilla extract
• 1/2 cup (2 ounces) ground almonds
Lemon Curd Whipped Cream:
• 2 eggs yolks
• 1 whole, large egg
• 6 tablespoons granulated sugar
• 1/3 cup fresh lemon juice
• 1/2 teaspoons finely grated lemon zest
• 5 tablespoons cold butter
• 1 cup cold, heavy cream
• Powdered sugar, to taste
Finishing:
• fresh blueberries, raspberries, blackberries, and strawberries
• • •
To make the meringues:
Follow Yvonne Ruperti's recipe for the meringue layers on Serious Eats.
To make the lemon curd cream: 1. Whisk together the egg yolks, whole egg, 6 tablespoons sugar, fresh lemon juice, and finely grated lemon zest in a medium mixing bowl until well combined. Set bowl over a medium pot of simmering water over medium-low heat and cook, whisking constantly, until thick, 8-10 minutes. Whisk in 5 tablespoons cold butter, cut into pieces, a few pieces at a time, until completely incorporated. Transfer to a clean bowl, cover surface with plastic to prevent a skin from forming, and set aside to let cool.
2. In a medium bowl, whip the cold, heavy cream until it holds soft peaks, adding powdered sugar to taste if desired. Fold into the lemon curd and chill in refrigerator.Assembly:
1. Place one meringue disk on a large plate. Spread half of the lemon curd whipped cream evenly overall. Scatter assortment of berries over lemon cream. Place second layer on top and repeat with remaining lemon curd whipped cream and berries. Sprinkle with powdered sugar, if desired.
TAKE a LOOK:
A rainy weekend was spent in the kitchen baking Sour Cherry Focaccia. The same master dough recipe that was used for making Vanilla Cloverleaf Sweet Rolls, was the foundation of this delicious focaccia with tart cherries and almonds.
Again, as with the Vanilla Cloverleaf Sweet Rolls, the only change I made to the original recipe was to add additional flour (about 3-4 tablespoons) to the dough while mixing. Both times the dough was wet. I slowly added spoonfuls of flour to the dough until it was still soft, but did not stick to the sides of the mixing bowl.
I have a busy day ahead of me in the kitchen, making a Pavlova birthday cake for my daughter's 20th! Find the recipe for Bon Appétit's Sour Cherry Focaccia HERE.
TAKE a LOOK:
I feel pretty lucky. We have the greatest friends and neighbors. Whenever my husband talks about relocating to warmer climes, my response is always -- I could never leave all of our friends (or my kitchen!).
Case in point... yesterday a friend of ours who hunts morel mushrooms in the spring, and then dries them, made a huge pot of morel soup -- to share with us! He delivered it to our house in time for dinner, along with a loaf of bread from a local bakery. (See, aren't we lucky?) The soup was incredible and loaded with big slivers of morels -- a RARE treat. To show my appreciation, I made two Chocolate-Orange Ganache Tarts -- one for us and one to send home with our friends. A little decadent dessert after big bowls of earthy, rich morel soup. The grated zest of one large blood orange was added to the ganache and segments of the orange topped the tart. I suggest using a 60% bittersweet chocolate. The chocolate I used had a much higher percentage of bittersweet, and I compensated by really sweetening my whipped cream with powdered sugar and coarse orange sugar by ZUK-ZAK.
FOR THE CRUST:
• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 8 tablespoons (1 stick) cold, unsalted butter, cubed
• 4 tablespoons ice water
FOR THE CHOCOLATE GANACHE ( recipe: Martha Stewart)
• 10 ounces bittersweet chocolate
• 1 cup heavy cream
• 1/2 cup whole milk
• Grated zest of 1 large orange, preferably organic
• 1 large egg, lightly beaten
TO MAKE THE CRUST:
1. Combine the flour, salt, and sugar in the bowl of a food processor. Add the cold butter and pulse until the size of small peas. Slowly add the ice water to the flour while pulsing, just until the dough starts to clump and come together. If the dough does not hold together when squeezed between your fingers, add more ice water, drop by drop, until it does. Do not over-process. Transfer the dough to a sheet of plastic wrap. Flatten into a disk and wrap completely. Place in the refrigerator for 2 hours.
2. Roll the dough between lightly-floured sheets of plastic wrap or waxed paper. Transfer dough to a tart pan (I lined two 7-inch tart pans, but one 9- to 10-inch would substitute) and gently press into the pan without stretching the dough. Trim the edges and place in the freezer while preheating the oven.
3. Preheat oven to 400˚F. Remove tart pan from the freezer. Line the tart shell with foil and fill with dry beans or rice. Place pan on the center rack of the preheated oven and bake for 20 minutes. Remove the foil and beans or rice and return tart pan to oven. Reduce heat to 325˚F. Continue to bake the tart shell until golden brown. Remove from oven. Keep oven heat at 325˚F.
TO MAKE THE GANACHE:
1. Chop the chocolate into small pieces and place in a large bowl.
2. Combine the heavy cream and milk in a saucepan; bring almost to a boil. Pour the liquid over the chocolate and let rest for 2 minutes. Whisk the mixture until smooth and let rest another 10 minutes. Whisk the orange zest and beaten egg into the chocolate.
TO MAKE THE TART:
1. Place the tart pan on a rimmed baking sheet and pour the chocolate-orange ganache into the pre-baked tart shell. On the middle rack of the oven, bake the tart at 325˚F for 25 minutes. Remove from oven and place on a cooling rack. When cool, garnish tart with sweetened, whipped heavy cream and orange slices.
TAKE a LOOK:
My mother had a very large vegetable garden behind our family home in Amana, Iowa. Tending to this garden demanded much of my mother's time during the growing season. But, oddly enough, I have vague memories of my mother in her garden. Instead, my memories are of baskets (beautiful handmade Amana "bushel" baskets) full of produce set by the kitchen door... and the production that was always underway in my mother's kitchen.
The reason I remember the fruits and vegetables more than my mother actually working the garden is because she was usually finished with her weeding, watering, and harvesting before I even woke up... and I woke up early! My mother did her chores before the sun was high and summer's heat made tending a garden unbearable.
And after a good amount of work had been completed by my mother, there was always a mid-morning coffee break. Everything stopped, coffee was made, and some sort of sweet treat was served. Now when I bake brioche, cookies, tarts, etc., I wish my mother were here to enjoy it all with a cup of coffee, and me.
I've been stacking several of these Almond & Blood Orange Cookies on my husband's coffee cup saucer in the mornings. This is one of the best cookies I've made (and eaten) in a long time. And there's another bonus in addition to the wonderful taste -- the citrusy, almond-laced aroma in the kitchen after you bake these cookies.
My mother told me that when she was a little girl, she would receive a fresh orange in her Christmas stocking. We now take fruits like oranges for granted, having access to them year-round in our grocery stores. But in the early 1900's, that wasn't the norm by any means. It was very special, indeed, to be able to eat an orange in the winter. And I wonder what my mother would think of the
crimson-fleshed Blood Oranges. Their color and taste can't be beat. But be warned -- the Blood Orange growing season is short. Buy them now!
Coffee break with an Espresso Con Panna (a double shot of hot espresso with cold, softly-whipped, heavy cream on top).
recipe from Carrie Vasios | Serious Eats: sweets
+ Italian Almond & Blood Orange Cookies are served with Espresso Con Panna
NOTE: To toast the almonds, preheat oven to 325˚F. Spread the almonds onto a baking sheet and bake for about 7 minutes, or until golden.
• 1/2 cup sliced, blanched almonds, toasted and cooled (see note above)
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 1 egg yolk (white reserved)
• 1 teaspoon vanilla
• 1 packed teaspoon blood orange zest (from 1 blood orange)
COATING:
• 1 egg white (reserved from egg above)
• 1 1/2 cups sliced, blanched almonds
• Confectioners' sugar (for dusting)
1. In the bowl of a food processor, pulse the toasted almonds until the consistency of cornmeal. Transfer almonds to a mixing bowl; add the flour, baking powder, and salt. Whisk to combine and set aside.
2. In a large bowl and using an electric mixer, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the egg yolk, vanilla, and blood orange zest; beat mixture to combine. Slowly add the dry ingredients to the moist and beat until a dough forms. Divide dough in half and on a sheets of plastic wrap, roll each half into a log, 1 1/4-inch in diameter. Wrap each log in the plastic and refrigerate for at least an hour.
3. Line 2 baking sheets with parchment paper. Position oven racks in the upper and lower third of the oven. Preheat oven to 350˚F. Place the reserved egg white in a medium-size shallow bowl (I added about 1/2 teaspoon water to the white; stir to combine). Fill another medium-size shallow bowl with the blanched almonds. Remove the cookie dough logs from the refrigerator. Using a sharp paring knife, slice each log into 1/4-inch pieces. Take a slice and dip one side in egg white (leave slice in egg white for about 10 seconds helps the almonds to adhere), then dip in the sliced almonds, pressing firmly into the almonds; place on baking sheets. Repeat with remaining cookie slices.
4. Place a cookie sheet on each shelf of the preheated oven. Bake for 15 minutes or until golden, switching position of the sheets half way through baking. Remove from the oven and cool for 5 minutes before transferring cookies to a cooling rack. Dust with confectioners' sugar.
TAKE a LOOK:
I made Brandied Apricot Butter to spread on slices of the walnut bread I recently baked (recipe HERE). It was good, but the butter was competing with the strong walnut flavor. The way to eat this Brandied Apricot Butter -- on slices of toasted sourdough bread. Delicious!
recipe by Naomi Hebberoy
• 1/2 cup dried apricots, chopped
• 1/4 cup Cognac
• 2 tablespoons brown sugar
• 2 sticks (1/2 pound) unsalted butter, softened
• Salt
1. In a small saucepan, soak the apricots in the Cognac for 10 minutes. Bring to a boil; using a match, ignite the apricots. When flames subside, add the brown sugar and cook until the sugar is dissolved. Transfer to a food processor. Once the apricots have cooled, add the butter and process until fairly smooth. Season with salt.
TAKE a LOOK:
I've had this recipe for Block Island Orange Pecan Scones in my files since I tore the pages from a House Beautiful magazine in 1995. I made the scones for the first time yesterday. I will be making them again -- often.
I googled the recipe and found that these scones are now available for purchase as a packaged mix. I guess that would save a busy person time, but I never quite understand doing that. These scones go together so easily, especially if a food processor is used to combine ingredients. Scones are best eaten the day they are made.
adapted recipe from Pat Doyle
PREHEAT OVEN to 375˚F
For scones:
• 1 3/4 cups unbleached, all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, cubed
• 1/2 cup chopped pecans
• Grated zest of 1 orange
• 1/2 cup freshly-squeezed orange juice
• 1 large egg, beaten
For glaze:
• 1/2 cup confectioners' sugar
• 1 tablespoon orange juice
• 12 pecan halves
1. Line a baking sheet with parchment paper. Set aside.
2. Place flour, baking powder, baking soda, and sugar in the bowl of a food processor. Pulse briefly just to combine. Add the butter and pulse until pea-size.
3. Transfer flour mixture to a large bowl. Stir in the chopped pecans and orange zest. Add the 1/2 cup orange juice and beaten egg. Using a fork, quickly mix the liquid ingredients into the dry until just-combined.
4. Drop 12 equal spoonfuls of batter, evenly spaced, onto the baking sheet. Slide baking sheet onto center rack of oven. Bake for approximately 15 minutes, or until golden brown. Remove from oven and cool on wire rack.
5. Prepare the glaze by mixing together confectioners' sugar and orange juice. Spread a small spoonful of glaze onto each scone and top with a pecan half.
TAKE a LOOK:
It's February, and I am again rifling through my grapefruit recipes. I always crave this bitter, tangy fruit during the winter months. These grapefruit halves are sweetened with the addition of brown sugar and a cloud of baked meringue.
Breakfast at my house! I only wish I owned a grapefruit spoon...
adapted from Gourmet | February 2002
SERVES 2
• 1 large pink grapefruit
• 1 tablespoon brown sugar
• 2 egg whites (1/4 cup)
• 1 pinch cream of tartar
• 1 pinch salt
• 3 generous tablespoons granulated sugar
PREHEAT OVEN to 425˚F
1. Slice grapefruit in half and sprinkle flesh with brown sugar.
2. In a medium bowl using an electric mixer, whip the egg whites with the cream of tartar and salt until soft peaks form. Slowly add the sugar, beating at high speed until the meringue is stiff and glossy.
3. Dollop or pipe meringue onto the grapefruit halves and place on the middle rack of the preheated oven. Bake for approximately 7 minutes, or until meringue is golden.
4. Remove from oven and serve immediately.
TAKE a LOOK:
I'll make this short and sweet. Bake this Blueberry-Cornmeal Loaf Cake. It's loaded with yogurt and has a delicate crumb. Delicious! And yes, I've been having a slice with my cappuccino in the morning.
Blueberry-Cornmeal Loaf Cake
adapted recipe from About.com
• 3/4 cup blueberries, fresh or frozen (not thawed)
• 1 1/2 cup flour
• 1/3 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup plus 1 tablespoons vanilla or plain non-fat yogurt (I used Brown Cow Greek vanilla yogurt)
• 1 tablespoon fresh lemon juice
• 3/4 cup sugar
• 1/4 cup canola oil
• 1 teaspoon grated lemon zest
• 1 whole large egg
• 1 egg white
• 1/4 teaspoon ground cinnamon
• 2 teaspoons sugar
PREHEAT OVEN to 350˚F
1. Lightly grease a loaf pan and line with a strip of waxed paper.
2. In a small bowl, toss the blueberries with 1 tablespoon of the flour. Set aside.
3. Combine the remaining flour, cornmeal, baking powder, and salt in a mixing bowl.
4. In a small bowl, whisk together the yogurt and lemon juice.
5. Whisk the sugar, oil, and lemon zest together in another bowl. Add the whole egg and then the egg white, whisking well after each addition. Add half of the flour mixture into the batter and beat until just combined. Stir in the yogurt mixture, then the remaining flour mixture. Gently fold in the blueberries. Spoon the cake batter into the prepared loaf pan. Combine the cinnamon and 2 teaspoons sugar. Sprinkle evenly over the batter.
6. Place the loaf pan on the middle shelf of the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cover the loaf pan with foil the last 10 to 15 minutes of baking. Remove and place on a cooling rack for 10 minutes; unmold cake and cool completely.
TAKE a LOOK:
I am fairly new to Quinoa (pronounced "keen-wah"). I began using it not quite a year ago; after my daughter was diagnosed with a gluten intolerance. Originating thousands of years ago in the South American countries of Ecuador, Bolivia, Columbia, and Peru, Quinoa is actually a seed, even though it is referred to as an "ancient grain".
Closely related to beets, spinach, and tumbleweeds(!) Quinoa is nutrient-rich in lysine, calcium, phosphorus, magnesium, vitamin E, potassium, and iron; all reason enough to make Quinoa part of your diet. But aside from all of this -- plus the fact that Quinoa is gluten-free -- I like it most of all for its nutty taste.
This recipe for Quinoa Salad with Black Beans and Citrus-Coriander Dressing is from Faith in the Kitchn (get the recipe HERE). I served it as a side dish to a pork tenderloin with a chili powder-packed dry rub -- a nice contrast to the fresh oranges in this salad. In fact, I liked the oranges in this salad so much, I increased the number to three, using both Cara-Cara and Valencia oranges. My advice: Refrigerate for several hours to allow the flavors to infuse the salad.
TAKE a LOOK:
Uh,oh... Sorry. You made it very clear and I apologize... Even though I will continue to make "healthy salads" throughout this new year, I will balance them (or possibly even over-compensate) with decadent desserts.
I had two friends over for lunch and made this Pineapple Upside-Down Cake for dessert. Serve with either vanilla Greek yogurt, freshly-whipped heavy cream, or as I did with vanilla crème fraîche.
The cake is best eaten the day it is made.
adapted recipe from Better Homes & Gardens | April 2011
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 12 canned pineapple rings in juice (you will need one 20-ounce can plus one 8-ounce can of pineapple slices)
• 2 cups unbleached, all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly-grated nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• Vanilla Greek yogurt or sweetened whipped cream, for serving
• 12 maraschino cherries, for serving
PREHEAT OVEN TO 350˚F
1. Butter the interior of a 13x9x2-inch baking pan and line the bottom with waxed or parchment paper.
2. Make the pineapple topping by melting 1/2 cup butter in a saucepan over low heat. Add the 1 cup brown sugar and bring to a boil, stirring frequently. Pour the mixture into the prepared pan and spread evenly over the waxed paper. Drain the pineapple rings and reserve 1/2 cup of the pineapple juice. Place 12 of the pineapple rings, evenly spaced, onto the bottom of the pan.
3. Combine the flour, baking powder, salt, and nutmeg in a bowl. In a mixing bowl, beat together the softened butter, granulated sugar, and 1/2 cup brown sugar. Mix for 2 minutes, scraping the bowl occasionally. Add the eggs, one at a time, mixing well after each addition. With the electric mixer at low speed, add half of the flour mixture, followed by the reserved 1/2 cup pineapple juice and milk; beat until combined. Add the remaining flour and vanilla and mix just until incorporated.
4. Spread the batter carefully and evenly over the pineapple slices in the pan. Bake for 35 to 40 minutes or until a toothpick inserted into the cake comes out clean. Cool in the pan, on a wire rack, for 10 minutes. Place a serving tray over the pan and using potholders or a towel to hold the two together, carefully invert. At this point, I let the tray and pan set for a few minutes before I removed the pan, slowly. Carefully peel off the waxed paper.
5. Serve upside-down cake warm, topped with yogurt or whipped cream and a maraschino cherry.
MAKES 12 SERVINGS Cake is best eaten the day it is made.
TAKE a LOOK:
|
RSS Feed
