Sunday February 21st, 2010

Blueberry Peach Pie or Why I love My Freezer

Blueberry Peach Pie

February is often a tough month in the Midwest. This year it has been particularly challenging. We are in what Mr. B (and many other locals) are calling the worst winter in recent memory, with record snowfall totals and almost 90 consecutive days of temperatures below 32 degrees. It is snowing as I write this- big fat fluffy flakes – beautiful, but not the signs of Spring I so desperately want to see. Even the wild animals seem to be tired of winter, with deer, wild turkeys, and squirrels coming out of the forest in search for food at the neighborhood bird feeders.

Buffalo

I haven’t seen the buffalo at the bird feeders yet but they are hungry too!
I find myself daydreaming of green grass, warm breezes, and fresh asparagus. Yet Spring is a short season in the Dakotas and we still have about two months before daffodils will appear through the snow. Beyond Spring, Summer seems like an elusive fantasy. A warm gold-tinged memory far from my current reality.

Making the Blueberry Peach Pie

In my freezer I have a stash of Summer treasure saved up just for this very moment. When the winter seems impossibly long, I can pull out plump blueberries frozen in June and ripe Colorado peaches frozen last August, and defy the season by making a pie. The power of pie to lift one out of the winter doldrums should never be underestimated. Sweet peaches, dark blueberries, and a tender flaky crust, will bring a taste of summer to chapped lips and a smile to your face. If you are so moved, you may even hug your freezer.

Blueberry Peach Pie

Blueberry Peach Pie (Printable Recipe)
Ingredients:
1 double pie crust (recipe below, step-by-step photos here)
2 cups Blueberries, thawed and drained
4 cups sliced Peaches, thawed and mostly drained
1 Tablespoon Lemon juice
1/2 cup Sugar
1/4 teaspoon Cinnamon
pinch Nutmeg
pinch Table salt
1 Tablespoon Arrowroot starch
Directions:
Pre-heat the oven to 415 degrees with a rack in the bottom two-thirds of the oven and a drip pan below the rack.
In a medium bowl, gently mix together blueberries, peaches, lemon juice, sugar, cinnamon, nutmeg, salt, and arrowroot.
Roll out one of the crusts on a lightly floured surface, until it is 12 inches in diameter. Carefully transfer the crust to the bottom of a 9 inch pie dish. Trim the dough so it only overhangs the dish by 1/2 inch. Pour the fruit filling into the pie. Roll out the second crust in the same manner, and lay it over the top of the pie. Trim the overhanging crust so it is also about 1/2″ beyond the edge of the pie plate. Pinch the edges together to seal the crust. Cut a few slits into the top of the pie. Place the pie onto the rack, and bake.
Bake the pie for 15 minutes at 415 degrees. Reduce the heat to 325 and continue to bake for 45-50 minutes, until the filling is bubbling and the crust is lightly browned. Remove the pie from the oven and let it cool for several hours before serving.
Double Pie Crust
Ingredients:
3 cups unbleached all purpose flour
2 teaspoons sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup leaf lard or shortening, slightly chilled
5 tablespoons (or more) ice water
Directions:
In a large bowl, whisk together flour, sugar, and salt until blended. Add the cubes of cold butter and lard to the mix, and rub them between your thumb and fingers until they break into small pea-size pieces and are incorporated with the flour. Add 5 tablespoons of ice water to the bowl, and mix it in with a fork. Keep adding water by the teaspoonful until the dough sticks together when you press a small piece between your fingertips. The mix will still look quite crumbly at this time.
Dump the mix out onto a flat surface, and using the heel of your hand, press down and out four to six times, smearing the dough onto the counter. This will create layers of fat, providing a flaky crust. Use a bench scraper to scrape the dough off of the counter and form it into a ball. Divide the dough into two pieces and flatten each piece into a disk. Wrap the disks with plastic wrap and place them in the fridge for 30 minutes or up to two days. Let dough warm up at room temperature for 5 minutes before rolling it out.

 

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Thursday February 11th, 2010

Meyer Lemon Panna Cotta with Raspberry Sauce

Meyer Lemon Panna Cotta

The first Valentine’s Day Mr. B and I spent together was quite unofficial. We had only just started to hang out- a hike here, coffee there. Our interactions were becoming more frequent and intentional but had yet to cross the line beyond friendly acquaintances. We met through family, which is how I found myself going out to dinner on Valentine’s Day with Mr. B, my grandparents, and his parents.
I recall wearing a little black dress, sandals (boy do I miss warm weather!), and fussing over my hair for probably an hour ahead of time. I arrived at the restaurant with my grandparents. A tiny Italian place on Highway 101, it was packed with couples spilling out onto the sidewalk in the dark night. Mr. B and his parents were waiting and we all squeezed around a tiny cafe style table inside the dimly lit restaurant. The noise level was off the charts loud and we had to shout to be heard over the busy evening. Mr. B ordered fried calamari as an appetizer, something I would learn later that he can never resist. I don’t recall what I ate, or even the conversations, just a feeling of jittery happiness at seeing him dressed for dinner and sitting across the table from me.
After the meal, we navigated our way through the crowded tables and out of the restaurant. In the dark parking lot, we said goodbye, and Mr. B gently leaned down and kissed me on the cheek. It was nothing really, just a simple and polite kiss, but I found myself charmed by the gesture and beginning to fall hard for this tall Midwest man.
In the spirit of that first Valentine’s Day, this Meyer lemon panna cotta is an Italian dessert that will charm any dinner guest. Silky, richly flavored, and brightened by sweet raspberries- it is a simple yet sophisticated way to finish a special dinner. The entire dessert can be prepared a day ahead of time, leaving only a few minutes of assembly the day of the meal. Even better, the creamy lemon panna cotta is rich in texture but sits light on the stomach, leaving you with energy for whatever the rest of the evening may bring!

Meyer Lemon Panna Cotta

This recipe is a part of Lemon Love Fest. If you want to see a luscious collection of lemon recipes or have a chance to win a bag Meyer lemons, go check it out!
Meyer Lemon Panna cotta with Raspberry Sauce (Printable Recipe)
Adapted from Bon Appetite
Serves 6

Panna Cotta
Vegetable oil
1 cup whole milk
1 cup whipping cream
1/2 vanilla bean
5 tablespoons fresh Meyer lemon juice
2 teaspoons unflavored gelatin
1/2 cup sugar
1 cup crème fraîche
2 tablespoons grated Meyer lemon peel
Raspberry Sauce
3 cups frozen raspberries (about 12 ounces), thawed, drained, juices reserved
3 tablespoons (packed) golden brown sugar
3 tablespoons framboise (raspberry-flavored liqueur; optional)
Garnish
Fresh Raspberries
Mint Leaves
Powdered Sugar
Directions:

Make the Panna Cotta
Lightly oil six 3/4 cup ramekins or custard cups. Place a heavy medium saucepan over medium high heat. Add the milk and cream to the pan. Split the vanilla bean in half lengthwise and scrape the seeds from the bean into the liquid. Then put the bean halves into the pot. Bring the liquid to a simmer, then remove from heat and cover with a lid. Let the mixture steep for 30 minutes. Remove the vanilla bean halves.
Pour the Meyer lemon juice into a small bowl; sprinkle gelatin over the top. Set aside for 10 minutes, or until the gelatin softens. Stir the gelatin mixture and the sugar into the milk mixture. Return the pan to low heat, and stir until the sugar and gelatin are both dissolved, about 2 minutes. Remove the pan from the heat. Whisk in the crème fraîche and lemon peel. Divide the panna cotta evenly between the six ramekins. Cover each ramekin with plastic wrap, and place in the fridge to chill. Let chill until fully set, at least 6 hours or overnight.
Make the Raspberry Sauce
Puree the raspberries, all the reserved juices, brown sugar, and framboise in a blender. Strain the puree through a fine sieve into a medium bowl, pressing on the solids to get as much liquid as possible. Discard the remaining solids. If making ahead, cover the sauce and chill for up to 1 day.
Plate the Panna Cotta
Take the panna cottas out of the fridge an hour or so before serving to take off the chill. (I took mine out just before we sat down to dinner.) Run a thin small knife around the edge of each panna cotta to loosen it. Place the bottom of each ramekin, one at a time, in a bowl of hot water for about 45 seconds. Place a plate on top of the ramekin. Hold the plate and ramekin tightly together, and invert firmly, shaking gently to turn out the panna cotta. Spoon the raspberry sauce around the panna cotta and garnish with a mint sprig, fresh raspberries, and a dusting of powdered sugar.

 

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Thursday January 28th, 2010

Blackberry Sage Tea Ice Cream

Blackberry Sage Tea Ice Cream

Before moving to the Dakotas I didn’t know what the words ‘snow storm’ really meant. I had seen snow. As a kid I recall pressing my nose against the cold glass window, watching big wet flakes fall from the sky and dissolve into green grass. My parents were ski instructors. Winter weekend mornings would start dark and early as we pulled on long underwear and tumbled bleary-eyed into the car for a long drive to the mountains. I experienced snow speeding down icy runs and feeling the sting of falling flakes hit my cheeks as I skied past. Yet, despite this, my understanding of snow storms remained limited.

Woodland Winter

Now, with a mere four Midwest winters under my belt, I think I am getting a clue. I have learned that blizzards come in two forms: Blizzards- where snow pours fiercely down from dark clouds while forty mph winds shriek sideways creating a battle of vertical and horizontal sky. And ground blizzards- where sunlight illuminates the air with glaring precision as strong arctic winds whip snow upwards from the ground creating a world lost in the glowing blur of white. I have learned that snow really can drift up to your roofline, bury your mailbox, and make the bbq disappear on the deck. I have learned to hold my breath, grip the steering wheel tightly, and press the gas pedal in wide-eyed terror as I plow through snow drifts to get out of the driveway. Mr. B says that I’m building character and that winters in the Midwest will ‘toughen me up’. I usually tell him to shove it. There is one last thing that I have learned about snow storms, and if you were around last year you may recall this too. Whenever the winds blow and the snow flies, Mr. B dreams of ice cream.

Oscar

This time when the craving struck I handed Mr. B the book, and suggested he find something interesting. I glanced over a few minutes later he had his finger on the page and a big grin on his face. “Let’s make tea ice cream!” he said. Intrigued, I agreed and we read through the recipe together, deciding to make a simple riff which required only four ingredients. Blackberry Sage tea, cream, milk, sugar- the ingredients were innocent enough. Yet when steeped together and churned into a cold creamy mix, the result was pure alchemy. Subtle dark notes of dried berry and tea mingled with the sweet cream base while hints of sage added complexity. Like a fine wine, the flavors unfolded in waves across my tongue. It was intoxicating. I declare with utmost sincerity that it was the best ice cream ever to cross my lips. From now on, in blizzards, ground blizzards, or mere snow storms, Mr. B won’t be the only one dreaming of ice cream.

Blackberry Sage Tea Ice Cream

Blackberry Sage Tea Ice Cream (Printable Recipe)
Makes 1 Quart
Adapted from The Perfect Scoop
Note: Blackberry Sage Tea is rather expensive ($11), however the unused tea leaves are (of course) excellent on their own, and will last a long time in your cupboard.
Ingredients:
1/4 cup Blackberry Sage Tea
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
Directions:
Place a small pot with lid over medium heat. Warm up the milk, 1 cup of cream, sugar, and tea leaves, until the liquid is steaming but not bubbling. Stir to make sure the sugar is dissolved, turn off the heat, and cover the pot with a lid. Let the mixture steep at room temperature for 1 hour. Place the remaining 1 cup of cream in a medium bowl, with a fine mesh strainer on top. Pour the steeped liquid through the strainer into the bowl with the cream. Discard the tea leaves in the strainer. Stir the liquid mixture until well combined, cover the bowl with plastic wrap, then chill for 4 hours or overnight. After the liquid is chilled through, freeze the ice cream according to the manufacturer’s instructions.

 

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Thursday December 17th, 2009

Homemade Marshmallows

Homemade Marshmallows

Forget sugarplums. Visions of marshmallows have been dancing through my head. It started last year with images of bouncy fluffy marshmallows, created by Deb at Smitten Kitchen. I mentally filed away the concept as one I wanted to pull out when temperatures started getting into cozy single digits. Then the idea popped up again just after Thanksgiving, when Allie at ScrewedUpTexan created a stack of pillowy beauties. I could resist no longer.

After sifting through many different recipes, I settled onthis one, recommended by Deb, and hunted down the ingredients. Corn syrup, gelatin, peppermint oil…these ingredients are not often found in my kitchen, but I trusted that when making candy I should set aside my feelings about corn syrup and dive in.

Making the Sugar Mixture

The steps were simple to follow and it was a lot of fun watching the sugar and gelatin meld into a fluffy voluminous mass. (Although be forewarned- hot gelatin puts off an odor that I found rather nasty and Oscar found fascinating).

Making Marshmallows

Stiffly whipped egg whites are folded in and before you know it you have a bowl full of sticky marshmallow cream. Thanks to a brilliant tip from one of Deb’s readers I sprayed down my hands and spatula with cooking oil before transferring the sticky mixture to a pan. This meant that I only ended up with marshmallow stuck to a few places rather than creating a disastrous web of goo (which we all know would have happened to me!)

Dipping Marshmallows in Chocolate

Just for fun, I also melted bittersweet chocolate and dipped half of the marshmallows into it, finishing them with a sprinkle of crushed candy canes.(Mark Bittman, just published an excellent article and video on how to temper chocolate.)

Homemade Marshmallows

The plain marshmallows were light as air, with a bounce and softness which quickly convinced me that making marshmallows from scratch is worth the effort. However, my favorites, were the chocolate dipped marshmallows. Bittersweet dark chocolate balanced out the sweetness of the marshmallows perfectly. Sitting by a crackling fire with marshmallows melting into a mug of hot chocolate was the perfect way to spend a snowy afternoon!

Marshmallows-3

Homemade Marshmallows (Printable Recipe)
Adapted from Gourmet, December 1998
Inspired by: SmittenKitchen and ScrewedUpTexan

Makes About 60 Marshmallows

Ingredients:
Approximately 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 large egg whites*
1 teaspoon peppermint extract (or vanilla)

Neutral-flavored Spray Oil

Optional Topping

6 oz Bittersweet Chocolate
2 Candy Canes, crushed into 1/2″ fragments

Directions:

Spray a 13x9x2 baking pan with oil until the sides and bottom are well coated. Pour 1/4 cup of powdered sugar into the pan, and shake it around until the pan is well coated with a thin layer of the sugar.

Place cold water into a small bowl, and sprinkle gelatin over it. Let the mixture stand to soften.

Place a medium sized heavy saucepan over low heat, and add granulated sugar, corn syrup, hot water, and salt. Stir the mixture with a wooden or silicone spoon until all the sugar is dissolved. Raise the heat to medium-high and bring the mixture to a boil, without stirring. Continue to boil the mixture until it reaches 240°F on a candy or digital thermomenter, about 12 minutes. If necessary use a pastry brush dipped in water to brush any sugar crystals stuck to the sides of the pan back into the mixture.

While the sugar mixture is cooking, place the egg whites into a mixing bowl and beat until they start to hold stiff peaks. Transfer the egg whites to a clean large bowl and set aside. Clean out the mixing bowl and beaters and scrape the gelatin mixture into the bowl.

When the sugar mixture has reached 240°F, take it off the heat and pour it into the gelatin mixture. Stir well, until all of the gelatin is dissolved. Beat the mixture on high speed until it turns white, thickens, and has almost tripled in volume, about 6-8 minutes. Gently add in the egg whites and peppermint extract and beat together until everything is just combined.

Spray a spatula and your hands well with oil. Carefully scrape and pour the marshmallow mixture into the prepared baking pan. Use your hands to gently press the mixture down into the pan in one flat layer. Sift 1/4 cup of confectioners’ sugar evenly across the top of the marshmallows. Chill the uncovered pan for at least three hours, until the marshmallows are firm (you can leave them chilled overnight).

Sift a thin layer of confectioners’ sugar on top of a large cutting board. Take a thin knife and run it all around the edges of the pan. Gently invert the pan over the cutting board and carefully, ‘peel’ the marshmallow layer out of the pan onto the cutting board. Use a large knife to trim the edges into straight lines. Dip the knife in confectioners’ sugar as necessary to help prevent sticking. Evenly cut the marshmallows into 1″ cubes (or your desired size). Sift the remaining confectioners’ sugar into a big bowl. In small batches, toss the cut marshmallows in it, to coat all sides and eliminate sticky edges. Store the marshmallows in an airtight container in a cool place (not the fridge) for up to a week.

Optional Topping

Place a double-boiler over medium heat and bring the water to a gentle simmer. Place bittersweet chocolate into the top, and stir until it is evenly melted (do not exceed a temperature of 115 degrees). Use tongs or your fingers to dip the top of a marshmallow into the chocolate. Set the marshmallow with chocolate side up on a rack or plate. Sprinkle with crushed candy cane. Repeat until you have coated as many marshmallows as you desire.

 

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Tuesday November 17th, 2009

Mascarpone Cheesecake with Cranberry Balsamic Glaze

Mascarpone Cheesecake with Cranberry Balsamic Glaze and White Chocolate Snowflakes

Every now and then you get an offer you can’t refuse. When an email from Bon Appetite showed up in my inbox asking if I was interested in participating in a holiday dessert contest I almost fell off my chair. Once upright I quickly replied “absolutely!”. My mind went in a million different directions contemplating just what holiday dessert would be prize worthy. I spent at least 24 hours thinking about nothing but cookies, cakes, pies, puddings, and every incarnation in between. It was distracting to say the least! Eventually a clear choice broke free from the chaos and a recipe for mascarpone cheesecake with a cranberry balsamic glaze and white chocolate snowflakes was born.

Making the Cheesecake

Now if this sounds like a lot of work, believe me- it was. Yet the results, oh the results! Lets start at the bottom and work our way up. The cheesecake begins with a classic graham cracker crust spiked with grated orange peel for a nuanced citrus flavor. The soft creamy filling is lightened by mascarpone cheese- giving each mouthful a tangy clean taste rather than that leaden cheesecake feeling (which I dread). On top of the fluffy filling is a thin layer of creme fraiche adding another note of silky brightness. Next a cheery red dollop of cranberry balsamic glaze caps off the cake. And finally a white chocolate snowflake perches on top the dessert giving it a whimsical holiday appearance.

I realize that balsamic vinegar may seem to be an odd duck in this dessert. However the secret is to use just a small bit of a high quality aged balsamic vinegar. I tasted the sauce before and after adding the vinegar and the difference was amazing! Aged balsamic adds an intense undertone to the cranberries, softening their tart acidity and enhancing the berry flavor in a wonderful way. This is truly a holiday dessert, worthy of the time it takes to create and so delicious that you will be tempted to hide the leftovers!

Mascarpone Cheesecake with Cranberry Balsamic Glaze and White Chocolate Snowflakes

Now if I may, I would like to ask a small favor. Would you please visit Bon Appetite’s website and vote for this dessert? The site is filled with gorgeous submissions and I guarantee you’ll have a fun time checking them all out. A registration is requried, but it is free and easy. Thank you for voting and passing the word along!

Mascarpone Cheesecake with Cranberry Balsamic Glaze and White Chocolate Snowflakes (Printable Recipe)
Inspired by Mr. B’s Birthday Cheesecake and Goodies by Anna

Makes 4 dozen mini cheesecakes or 1 large 9″-cheesecake
If you are making the large cheesecake reduce the crust recipe by half.

Ingredients:

Crust
Non stick oil spray
2 1/2 cups graham cracker crumbs (finely crushed)
4 Tablespoons sugar
1/2 teaspoon ground cinnamon
4 teaspoons grated orange peel
1/2 cup (1 stick) unsalted butter, melted

Filling
2 8-ounce packages cream cheese, room temperature
1 cup sugar
2 8-ounce containers mascarpone cheese, room temperature
2 Tablespoons all purpose flour
6 large eggs, room temperature
1 1/2 Tablespoons vanilla extract
1 Tablespoon fresh orange juice
2 teaspoons grated orange peel
Pinch of salt

1 7-ounce container of creme fraiche

Glaze
6 cups cranberries
1 cup sugar
1 cup water
1/4 cup Cointreau orange liqueur

1 1/2 teaspoons quality aged balsamic vinegar

Snowflakes
8 ounces Almond Bark

Special Equipment
4 mini cheesecake pans (12 cheesecakes per pan capacity) or 1 9″-cheesecake pan
1 sheet pan
1 Silpat or Parchment paper cut to fit sheet pan
3 clear page protectors
2-3 cookie sheets
3 pages of at least 50 printed snowflake patterns (Find an image you like online and paste it into a Word document several times)
Tape
Pastry bag with a small circle tip

Directions: (Please Note these directions are for MINI cheesecakes. If you are baking a 9″ cake follow the cake baking instructions here.)

Day 1

Make the Crust:
Pre-heat the oven to 325 degrees with a rack in the middle of the oven. Spray the insides of the mini cheesecake pans with the spray oil. Using a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Once the dry ingredients are well combined, add the grated orange peel and pour in the melted butter. Stir the mixture with a fork until all ingredients are moistened. Evenly distribute the crust mixture between the mini cheesecake molds, placing about 1 Tablespoon of the mixture in each mold. Press the mixture into the bottom of the molds, forming a single layer of crust (not up the sides). Place the pans in the oven and bake for 10 minutes or until the crust has set up. Remove the pans from the oven and set them on a rack to cool completely. Leave the oven on so the cheesecakes have a steady temperature environment, and make the filling while the crust cools.

Make the Filling:
Place the cream cheese and sugar in the bowl of an electric mixer and beat them together until they are smooth. Next add in the mascarpone and beat until smooth. Add the flour, beating until it is combined and then with the beater still going, add in the eggs one at a time, beating until each egg is well incorporated before adding the next egg. Beat in the vanilla, orange juice, orange peel, and salt. Be cautious not to beat the batter more than necessary. Once everything is well mixed, spoon the batter into the cooled cheesecake molds, filling them each about 3/4 full. Use the spoon or your finger to smooth out the batter in each mold and eliminate any large air pockets.

Place the pans in the oven (baking two at a time on the middle rack if necessary). Reduce the oven temperature to 300 degrees and bake for 20 minutes. The cheesecakes should only jiggle slightly if the pan is very gently shaken, and will be beginning to turn a light golden color on top when they are finished. Remove the pans from the oven and place them on a rack to cool completely. Once cool, place the cheesecakes in the fridge for at least 2 hours before unmolding.

Make the Glaze:
Place a medium saucepan over medium-high heat. Add the cranberries, sugar, water, and Cointreau to the pot. Bring the mixture to a boil, stirring frequently, and then reduce the heat to medium-low to maintain a steady simmer. Cook the mixture for 10-15 minutes until most of the cranberries have ‘popped’ and the mixture has a thick jam-like consistency. Turn off the heat and let the glaze cool slightly. Next press the mixture through a fine mesh sieve into a medium bowl, pushing with the back of a spatula to extract as much liquid as possible. Discard any solids remaining in the sieve. Finally add the aged balsamic vinegar to the glaze, and stir until it is well combined. Cover the bowl and place it in the fridge to chill overnight.

Make the Snowflakes: Make more snowflakes than you think you will need, as they are very fragile and some may break when you try to remove them from the sheets.

Mascarpone Cheesecake with Cranberry Balsamic Glaze and White Chocolate Snowflakes-2

Place the printed pages of snowflake patterns inside the page protectors. Tape a page protector on top of each cookie sheet, so it will not move while you are working. Fit the pastry bag with the small circle tip. Place the almond bark in a small microwave safe bowl. Microwave the bark for 60 seconds and then stir it well. Microwave it for another 30 seconds and stir. Repeat a third time if necessary, until the bark is uniformly melted and has a smooth consistency. Working very quickly, fill the pastry bag with the bark, and carefully pipe it onto the page protectors, using the snowflake patterns as guides. If the mixture hardens in the bag while you are working, remove the metal tip and place the bag back in the microwave for 30 seconds to re-liquefy the bark. (Warning this is very messy.) Once the snowflakes are piped onto the sheets, place the cookie sheets into the fridge so the bark can harden.

Unmold the Cheesecakes:
To unmold the cheesecakes use a small dowel, and press up through the small hole in the bottom of each cup. If the cheesecake sticks, run a thin knife around the edge of the mold to release it. Use a butter knife to remove the metal bottoms from each cake. Set the cheesecakes on a sheet pan lined with a silpat or parchment paper. Whisk the creme fraiche and use a small spoon to spread a thin layer on top of each cheesecake. If the cheesecakes sunk at all in the middle you can use the creme fraiche to fill in the indentation and create a flat top level. Place the cheesecakes in the fridge and chill overnight.

Day 2

Assemble the Cheesecakes:
Using a flat spatula, gently transfer the cheesecakes to a serving platter. Use a small spoon to evenly spread about 1 Tablespoon of glaze on top of each cheesecake (you may have glaze leftover). Very carefully, remove the tape holding the page protectors to the cookie sheets. Lift up an edge of a page protector, working to carefully remove the snowflakes. The snowflakes are very fragile and should be handled with care. Insert a snowflake into the top of each cheesecake, pressing down very gently to embed the snowflake in the glaze vertically. Serve and enjoy!

 

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Thursday October 29th, 2009

Mom’s Apple Cake

Mom's Apple Cake

Just thinking about this cake brings a smile to my face and warm feelings to my heart. It is a family recipe- one that is so strongly associated with my childhood I will forever call it “Mom’s apple cake”.

Honeycrisp Apples

Sienna in Field
This is a picture of my childhood home. My Dad is in the back working in his garden.
The large expanse of yard in front of our tiny house contained several apple trees. Each fall we would take an empty laundry basket into the field and fill it full of fresh apples. Even the dogs “helped” out, chasing apples that rolled away as if they were tennis balls and learning that if they jumped up on the picnic table they could pick apples straight off the tree. (This wasn’t encouraged!) When we were finished picking, the baskets were overflowing and our fridge was filled with green fruit. Mom would begin to work through the apples that needed to be eaten right away, and one of the first things to come out of the oven each fall was a big batch of apple cake.

Making Apple Cake

Mom's Apple Cake

A simple combination of a few ingredients mixed with fresh apples- this cake is anything but fussy. Peeling the apples is the most time consuming task, and within about an hour your house will smell of cinnamon, apples, and fall. The dense, moist cake sits out on the counter top, tempting you to take nibbles throughout the day whenever you walk by. In fact, this is one instance where my Mom gave up altogether on regulating dessert, and just left a table knife in the cake. We would all cut off bits for breakfast, snacks, or just because we couldn’t resist until it quickly disappeared.

Mom's Apple Cake-8

Many years later, just after meeting Mr. B for the first time, an occasion arose for me to take something by his house. Already smitten, I spent hours contemplating what would woo him without seeming too “intentional”. When the memory of Mom’s apple cake crossed through my mind I immediately knew it was just the dish to make. Quite happily it worked its charms, adding another warm memory to the long list of why I love this cake.

Apparently I’m not alone in my fondness for mom’s apple cake. Deb of SmittenKitchen also had an apple cake baking mother. The recipes are very similar, leading me to believe that this may be a cake beloved by mothers everywhere!

Mom’s Apple Cake (Printable Recipe)
Serves 10

Ingredients:

2 cups sugar
2 cups flour
2 teaspoons cinnamon
1 teaspoon mace
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups peeled, diced apples (not too small)
2 eggs, beaten
3/4 cup canola oil
2 teaspoons vanilla
1 cup dried fruit cut up to raisin size (optional, I used raisins)

Directions:

Pre-heat the oven to 350 degrees with a rack in the middle.

In a large bowl, sift together the sugar, flour, cinnamon, mace, baking soda, and salt. Stir the dry ingredients until the are well combined. Next add the diced apples to the bowl and stir until the apples are coated by the dry ingredients. Add eggs, oil, vanilla, and dried fruit. Stir well until the mixture is evenly moist and all ingredients are combined. Pour the cake batter into an ungreased 9×12 pan, using a spatula to even out the surface if necessary.

Bake the cake for 50 minutes, or until a toothpick inserted in the center comes out cleanly. Let cool for a few minutes before cutting the cake. The cake is best when eaten the same day, but can last at room temperature up to three days.

 

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Monday September 28th, 2009

Grape Sorbet

Grape Sorbet

As the air turns crisp, mornings darken, and the sun starts to take on an amber glow, my thoughts invariably turn to the flavors of fall. Our local farmer’s market is still active, but flip flops and sun glasses are quickly being replaced by sneakers and stocking caps. I find myself clinging to the last bits of summer, resisting the urge to pull on a sweater and trying to devour as much produce as a person can eat.

Fresh grapes are one of summer’s final gifts. Fruity and sweet, they carry the brightness of summer while also gently bringing the cold refreshing side of fall. Last summer on the final day of our farmer’s market I purchased a basket of concord grapes. The deep purple color and heady fragrance were irresistible. With far too many seeds to eat straight up, I knew that the grapes would require special treatment. In typical fashion we decided that dessert was in order and used the grapes to make a sorbet.

Making Grape Sorbet

The simple mixture of water, sugar and grapes was a revelation. Almost magically, making sorbet concentrated the grape flavor to a level I had never before experienced. Each spoonful had a fluffy, almost snowcone-like texture that dissolved instantly in my mouth leaving behind the intense taste of juicy, floral grapes. I was hooked.

Making Grape Sorbet

This year as soon as I spotted grapes at the market I jumped on them! We rushed home and immediately made sorbet. The grapes were a mix of varieties, and as a result had a slightly less intense flavor than concord grapes. However the texture and taste of a fresh grape sorbet was just as delightful and delicious as I remembered.

Grape Sorbet (Printable Recipe)
Serves 6-8

If you don’t have an ice cream maker I think this recipe could easily be adapted to make grape granitas instead of sorbet. (However if you stop by my site on a regular basis, you really should get an ice cream maker. There is no end in sight to our ice cream making!)

Ingredients:

3 cups of Grapes, all stems removed
1 1/2 cups of Water
1/2 – 1 cup Sugar (adjust to taste since the sweetness of grapes will vary)
3 Tablespoons Lemon Juice

Directions:

Rinse the grapes, and place them in a small saucepan over medium-high heat. Add the water and 1/2 cup of sugar and bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low and let the mixture gently simmer for 20 minutes. Taste and see if the liquid needs additional sugar. If it does, add in the remaining sugar and stir until it is dissolved. Turn off the heat, cover the pan with a lid, and let the mixture sit for 30 minutes.

Next, strain the liquid through a fine sieve into a medium bowl, pressing on the solids with the back of a spatula to extract any leftover liquid. Discard the solids. Stir lemon juice into the liquid, and cover the bowl with plastic wrap. Place the bowl in the fridge and chill for four hours or overnight. After the liquid is thoroughly chilled, freeze according to the ice cream manufacturer’s suggestions. (Mine takes about 20 minutes.) Transfer the sorbet to a freezer safe container and freeze it for 3-4 hours before serving (to firm up).

 

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Thursday September 17th, 2009

Wild Plum Tart

Wild Plum Tart

This is a tart I will likely never forget. Will I remember the shortbread-like crust which crumbled beneath my fork with every bite? Perhaps. Will I reminisce about the soft silky filling that tasted of barely sweetened fragrant plums? Possibly. Will I recall how perfectly the flavors mingled together with homemade vanilla ice cream? Maybe.

Making the Crust

Making the Crust

Making the Wild Plum Tart

Making the Tart
Despite the delectable flavor and eye-pleasing presentation of this wild plum tart, what will keep it foremost in my memory is this:

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Yes, that is a second degree burn just beginning to blister, and yes it hurt like crazy! In fact I was so mad at myself for accidentally resting my forearm on the oven door that I hollered for about five minutes straight. Poor Mr. B didn’t know whether to help out or run for cover! (The dog ran for cover.)

I was particularly mad at myself because I have a long history of cooking scars. (In fact almost all of my scars are from cooking. Hmmm…) It began when I was about 11 and burned my wrist on the oven element while baking muffins. Then it continued when I was 13 with my first (and last) attempt at homemade tortillas, leaving scars on my other forearm. And most recently I learned that browning meat in hot oil while in the buff, is a very bad idea. (Why hasn’t anyone invented a bathrobe that doubles as an apron?) You would think after all of that I would have the foresight to wear mitts when placing a tart in the oven. My father always loves to say, “Stupidity is self-curing.” I’m beginning to wonder…

At times like this I can be a bit of a drama queen, and I woefully moaned to Mr. B “If this leaves a big scar, I’m going to have to get a tattoo to cover it up.” He takes my drama in stride and replied, “Yeah, you could get one of those cool dragon tattoos all up your arm!” That shut me up. Good grief. What is it with men and dragon tattoos? (No Mom, I’m not considering it, put the phone down!)

So back to the wild plum tart. After the drama subsided and my arm was bandaged up we sat down to eat the tart. It was incredible. In fact Mr. B looked over at me and tentatively said, “This is so good, it was almost worth it.” Despite my bandaged state, I had to agree.

Wild Plum Tart

Wild Plum Tart (Printable Recipe)
Modified from the charming blog, The Italian Dish who adapted a recipe from the book “Chez Panisse Fruit”
Serves 10

This tart begs to be served with vanilla ice cream. My plums were on the tart side and without ice cream to add a touch of sweetness the flavor would simply be incomplete!

Pâte Sucrée (The tart shell)

Ingredients:

1 stick quality butter, room temperature (I used

Plugra)
1/3 cup Sugar
1/4 tsp. Vanilla extract
1 Egg yolk
1 1/4 cups unbleached all purpose flour

Directions:

In the bowl of a stand mixer, cream together the butter and sugar. Add in the vanilla and egg yolk and mix until the ingredients are well combined. Next add in the flour and continue to mix until no dry bits remain. Scrape the ball of dough out of the bowl and onto a sheet of plastic wrap. Gently press the dough into a flat disk, about 4″ across, and wrap it completely with the plastic wrap. Place the dough in the fridge for several hours or overnight until it is firm.

Pre-heat the oven to 350 degrees.

Remove the dough from the fridge and let warm up for about 5-10 minutes until it is just barely pliable. (If the dough is too stiff to roll out and is just crumbling, let it sit for a few more minutes to warm up slightly.) Lightly flour both sides of the dough and place it between two pieces of parchment paper or two silpats. Use a rolling pin to gently roll the dough into a large 12 inch circle. Place the dough (still sandwiched between the parchment) in the fridge for 10 minutes to firm up again.

Gently peel the top sheet of parchment off of the dough. Ready a 10″ tart pan, and then invert the dough into the pan. Remove the remaining sheet of parchment and gently press the dough down into the pan. Pinch off any dough that hangs over the edges of the tart pan, and use it to patch any tears. Next place the tart pan in the freezer for about 10 minutes to firm up again before baking. (If you don’t do this the dough will shrink in the pan and you will be sorry!)

Take the tart pan straight from the freezer and place it in the center of the oven. Bake for 15 minutes or until the tart shell is slightly golden. Check on the tart shell about halfway through baking and if you notice any bubbles, use the back of a spoon to press them down. Transfer the tart to a rack and let it cool completely before filling.

Wild Plum Filling

Ingredients:

15-20 wild plums (Wild plums are small. Reduce this to 8-10 if you are using regular plums!)
1 prebaked 10-inch pâte sucrée tart shell (recipe above)
1 stick salted butter (again I used Plugra)
Juice of 1 lemon
2 eggs
3/4 cup sugar
1 1/2 teaspoons plum brandy, grappa or kirsch (or just plain brandy if you have nothing else)
1/4 teaspoon vanilla extract
3 Tablespoons flour
2 Tablespoons heavy cream (I used whole milk because we were out of cream)

Directions:

Preheat the oven to 375 degrees.

Cut the plums in half, remove the pits, and slice into 1/2 inch wedges. As you cut the plums, arrange the wedges in concentric circles in the prebaked tart shell. This will help you determine exactly how many plums are needed to fill the tart.

Place a small saucepan over low heat. Add the stick of butter and let it melt and bubble. Keeping an eye on it so it doesn’t burn, continue to cook the butter, giving the pan an occasional swirl, until it has turned a toasty light brown color. Immediately take the pan off the heat and add in the lemon juice to stop the cooking. Set the mixture aside to cool slightly.

In the bowl of an electric mixer, beat together the eggs and sugar until it forms a mixture that drops thickly from the beaters (about 5 minutes of mixing). Add the browned butter, brandy, vanilla, flour, and cream into the bowl. Gently beat the mixture until it is just combined (about 1 minute).

Pour the batter over the top of the plums, jiggling the tart pan gently to evenly distribute the batter. Cover the edge of the tart crust with a pie crust shield or a ring of foil (careful I scorched myself adjusting the foil in the oven!). Place the tart in the top third of the oven and bake for 35-40 minutes, until the top is a golden brown. Transfer the tart to a rack and remove the foil or pie shield. Let the tart cool for 15-30 minutes and then remove the outer tart ring (if the ring sticks in places, gently insert the tip of a knife between the ring and the crust to remove it). Serve the tart warm or at room temperature with vanilla ice cream.

 

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Thursday August 27th, 2009

Pineapple Ginger Sorbet

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As summer slowly slips away bringing a few new minutes of darkness each night my interest in being inside hits an annual low. I feel an almost primal urge to get outside and do everything all at once. Gardening, swimming, camping, biking- quick it all must be done right now! Long meals with involved steps are simply not welcome. They must be saved for later when the snow is blowing and the flip flop tan lines on my feet have faded into nothing but a distant memory. Late August is the time for embracing summer like it will never leave. Ignoring the subtle signs of falling leaves and cooler nights, saying “It’s not September yet!”

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I can’t think of a better way to ignore the stealthy approach of fall than to enjoy a scoop of this pineapple ginger sorbet. The heady tropical fruit flavor of a ripe pineapple shines brightly when combined only with a touch of sugar and lime juice. Tiny bits of candied ginger keep the sorbet from being just a sweet one note treat, bringing the exotic darkness of spice and heat into the mix. If you do not like ginger, then please feel free to leave it out. However, if you happen to adore ginger then this just might knock your socks off, make you kiss the cook, and go do the dishes. (Thanks Mr. B!)

Making the Sorbet

One of the best things about this sorbet is that all the ingredients are at room temperature, and therefore will not take as long to cool as a custard or traditional ice cream. With only five ingredients prep time is also minimal and you will be outside again in no time. Tropical, icy, sweet and spicy- for a few moments you might believe that summer will never end.

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P.S. If your summer diet has gone better than mine, check out this recipe for a delicous Pina Colada ice cream over at The Kitchen Witch!

Pineapple Ginger Sorbet (Printable Recipe)
Adapted from Perfect Scoop by David Lebovitz (Buy this book already!)
Serves 4-6

Ingredients:

1/2 ripe pineapple, skinned, cored, and cut into chunks (Approx. 2 cups of pineapple puree)
1/2 cup water
1/8 – 1/4 cup sugar (I used cane sugar and it was wonderful)
1 lime, juiced
1/4 cup candied ginger chunks

Directions:

Using a sharp knife, carefully cut the ginger chunks into very tiny pieces. (Preferably the size of a pea or smaller.) Separate the pieces so they are not stuck together and spread them out to dry slightly.

Next, place the pineapple, water, 1/8 cup sugar, and lime juice into a blender. Blend until the mixture is smooth. Taste the mixture and determine if it needs more sugar. If so, add in the remaining sugar until it is sweet enough for your taste.

Place the mixture into the fridge and chill for two hours or overnight. (If you are in a hurry you can place it in the freezer, and stir every ten minutes until the mixture feels very cold when you stick your finger in it. Scientific- I know.)

Pour the chilled pineapple puree into your ice cream machine and freeze according to the manufacturer’s directions.

About 5 minutes before the sorbet is finished freezing, slowly add in the ginger bits. Be patient, and add in the bits in a manner that keeps them from clumping together- working with just a few at a time.

Once the sorbet is finished freezing, transfer it to a freezer safe container with lid and freeze for three hours or overnight.

The sorbet is excellent served with very thin lemon cookies such as Trader Joe’s Meyer Lemon Thins or Anna’s Lemon Thins.

 

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Thursday August 20th, 2009

Grown Up S’mores

Melted S'more Goodness

You may have noticed that we have a bit of a thing for gingersnap cookies. By “we” I actually mean Mr. B, and by “gingersnap cookies” I specifically refer to Trader Joe’s Triple Ginger cookies. While I appreciate a good ginger cookie, for Mr. B these brown spheres are practically in their own food group.

My mother learned about his weakness a few years back and has since proceeded to create a bond stronger than blood by shipping new cookie supplies whenever we start to run low. Ginger cookies disappear year-round in peach ice cream, as a pie crust, or just straight out of the container while standing in the pantry (yes, I’m on to you Mr. B!). So when we headed out camping this summer it only made sense that a container of ginger cookies would somehow sneak into the car.

Roasting the Marshmallow

As we sat by the campfire one evening, roasting marshmallows and munching on ginger cookies, the obvious combination hit us over the head. Ginger cookie s’mores. How could we have missed that one! Using a trick passed down by my mother, I set a ginger cookie topped with dark chocolate on a flat grate near the fire (a flat rock works well too). This allows the chocolate to soften and slightly melt while you roast the marshmallow.

Melting the Chocolate

Once our marshmallows were properly toasted (I like mine almost black), we grabbed another ginger cookie and sandwiched it all together. The cookies created a single gooey bite that brought together a mix of childhood chocolate goodness and adult ginger enjoyment. I’m embarrassed to say that we blew through an entire chocolate bar and about 20 ginger cookies in one sitting. It was a sticky, gooey, chocolate mess- the perfect way to bring out the inner kid in anyone. If you haven’t made s’mores this summer, track down a box of ginger cookies and get out there!

In case you need any additional incentive to get outside, here are a few snapshots from our recent summer adventures.

Redwood River, MN

The Redwood River in Minnesota

Barn Cats

Curious Barn Cats

Summer Storm Clouds

Summer Storm Clouds


Gingersnap S’mores
(Do you really need a recipe?)

Ingredients:

1 marshmallow (You could make your own, but that might not feel like camping)
1 square high quality dark chocolate (We have a weakness for Valrhona)
2 ginger cookies (Trader Joe’s Triple Ginger cookies are preferred)

Fire
Stick

Directions:

Place the chocolate square on top of a ginger cookie, and set it near the fire on a flat clean surface. Place the marshmallow on the clean end of a stick, and roast it in the fire until it is puffy and golden. Use the second ginger cookie to scrape the marshmallow onto the chocolate square and place the cookie on top. Eat. Then lick your fingers and repeat until you have a major sugar high and feel slightly ill. (Don’t say I didn’t warn you!)

 

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