Black Plum and Blackberry Galette

Posted on July 10, 2013 by Alisa

I’m in love with this pie. It’s a galette – a free-form pie that is usually very rustic and can be sweet or savory, or even resemble a thin pancake in some regions of France. I love it because it eliminates the pressure to make a pretty pie crust. So many people struggle with pie crust, and when the edges crack, it can make even the most tempered person lose their cool. But the galette solves all that. You simply roll out your dough, fill it up and fold the edges over. If you add an egg wash and some crunchy sugar sprinkled over the dough, no one in the world will care that it isn’t in a pie plate! We enjoyed plums and a few blackberries in this pie because they were ripe and in season and cheap! I really don’t buy fruit if it isn’t on sale. I just figure that sale price tells me what’s in abundance and that’s an easy way to know what’s in season!

I served this over the course of a few days to a few different friends. I love that one dish can unite so many. I believe five different friends, total, shared this pie at different times over the weekend. This is my very favorite thing about cooking and sharing meals. And yes, a plum galette and a cup of coffee is a meal 🙂 I think people stay longer and open up quicker and are more at ease if you have something to offer them to eat and drink. I’m not always good about doing this, especially for the most frequent friends. And how awful to treat the frequent friends less special! It’s hard for those of us who can’t be trusted with baked goods in the house, to have them in the house during the week. But, maybe you could consider it a bit of a social challenge for yourself to bake this pie and then see how many different friends you can get to share it with you. 🙂

Plum and Blackberry Galette*

2 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for rolling
1 cup (2 sticks) cold unsalted butter, cut into pieces
5 tablespoons plus 1 teaspoon sugar
1 teaspoon salt
1/2 cup ice water
1/4 cup whole, skin-on almonds, toasted
5 to 6 plums, halved, pitted, and sliced 1/4 inch thick (keep slices together if possible – this was hard for me because my plums were cling and didn’t come away from the pit very easy. I just sliced them as best I could – still pretty)
1 to 2 tablespoons heavy cream

In a food processor, combine 2 1/2 cups flour, butter, 1 teaspoon sugar, and salt; pulse until mixture resembles coarse meal. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup remaining ice water, 1 tablespoon at a time). Don’t overmix! Remove dough from processor and shape into a disk; wrap in plastic and refrigerate 1 hour. Meanwhile, wipe bowl of food processor clean and add almonds, 3 tablespoons sugar, and 2 tablespoons flour; pulse until ground to a coarse meal.

Preheat oven to 350 degrees. On a floured surface, roll out dough to 1/4-inch thickness. Transfer to a parchment-lined baking sheet; sprinkle almond mixture over dough (this is necessary for absorbing the juices from the fruit so your crust won’t be a soggy mess. Plus, it tastes great.) With a spatula, transfer plums to dough; press lightly to fan out, leaving a 2-inch border. Fold edge of dough over fruit. Refrigerate 20 minutes (this is so your butter doesn’t leak out). Brush crust with cream (I used an egg); sprinkle galette with 2 tablespoons sugar (I used super crunchy sugar!) Bake until crust is golden and underside is cooked through, about 70 minutes.

*I made this from Martha Stewart’s Pies and Tarts cookbook, which, is a book I could look at for hours on end, reading it like a novel. That’s one way to get better at cooking, by the way – read cookbooks like they’re novels 🙂

Figs with Cream and Honey

Posted on July 2, 2013 by Alisa

Fresh figs are exceptionally hard to find around here. I’m not exactly sure, why, because our climate is perfect for the fig plant. Maybe I’m just going to the store at the wrong time of day. Maybe some old lady waits till she sees the truck and loads up the back of her Cadillac so she can make jam. Whatever the reason, I’ve never had much luck finding them. Most that we can find are dried and the fresh ones are crazy expensive. So when I happened to pass these by, I got really excited. I got some from a friend a few years ago and made some killer port wine figpote, but I’d never just given the fig a chance to be eaten plain without dumping a bunch of sugar on it. (I know – I dumped honey on it. But not a lot, really. And it seems okay when it’s not white sugar by the cupfuls in a huge jam pot.)

These figs are currently at Market Street and they are beautifully ripe. A fig is nearly an instant dessert without doing any fancy prep to it. It has such a luscious texture and the flavor is mellow and pairs well with so many things. So, with just a little work, you can escalate a simple fig into a high-end dessert you might get charged $12 for at a restaurant that claims to be “up-scale.” Not to mention, it’s wonderfully easy for a baby or toddler to eat, and it goes so well with wine, you might just feel like it’s the weekend in the middle of the week. Desserts can do that. And because this is a very sensible dessert, I’m giving you permission to eat it on a Tuesday, instead of waiting for the weekend.

Figs with Cream and Honey
serves two

4-6 fresh figs, depending on size
1/4 cup creme fraiche
1 tbs honey, plus more for drizzling
2 tbs roasted, salted pistachios

So, basically, the ingredients are the instructions. Wash the figs, slice them down the middle and remove the stems. Arrange them on a plate and whip up the creme fraiche with the honey until smooth and place in the center of the figs. Top the creme fraiche with the pistachios and drizzle the whole thing with extra honey and serve! Creme fraiche can be replaced by greek yogurt, fresh whipped creme, or even marscapone cheese. The pistachios were a last minute addition but they totally brought everything together and added real depth to the dish. In the tone of James Oseland, I give this dish 3 and a half starrrrrrs.

Dark Chocolate Chip-Pecan Pancakes

Posted on June 29, 2013 by Alisa

I opened up this recipe this week with the intention of pinning it to my Pinterest recipe board. Then I went to my recipe board and discovered that I’d pinned this exact recipe four times over the last 2 years. My subconscious must really want these pancakes. I decided, no more pining for a pin! I made these bad boys this morning for breakfast, right when the clouds rolled in and it started raining. We enjoyed the rest of our coffee on the front porch while watching the rain and I’d be lying if I said it wasn’t the perfect way to spend the morning.

These pancakes are intense, rich, but not too sweet. I accidentally left out the melted butter from the batter (believe me that I would never do that intentionally) and they turned out just fine! Matt had pancake syrup on his and I had creme fraiche sweetened with a bit of honey on mine and I will proudly say that my way was the best. But his way photographed better 🙂 Whatever you decide to put on top of these pancakes, be it whipped cream, syrup, powdered sugar, yogurt, it’s going to be the right decision. The baby girl loved them, too and called them “panpays”, which was nearly the cutest thing I’d heard all week.

Enjoy your weekend! Hope you find time to make these desert-like pancakes at some point!

Chocolate Pecan Pancakes*
makes about 10 pancakes

1 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 cup chopped pecans
4 tablespoons vegetable oilPreheat oven to 225 degrees. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.

Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).

Stack ’em up and enjoy, topped with anything you’d like!

*recipe adapted from Martha Stewart Living

Apricot Pine Nut Cakelettes

Posted on June 21, 2013 by Alisa

I used to have a huge apricot tree in my front yard. It was so wonderful throughout the seasons to see the blossoms appear in spring and the fruit appear around June and the leaves turn shockingly golden in October. It was one of my favorite things about our house and it introduced me to jamming and gave me a passion for it. Because of that tree, I learned to make apricot preserves and the first two years we had fruit, I canned nearly 100 jars of apricot jam variants. Vietnamese Cinnamon, Chinese 5 Spice, Bourbon Brown Sugar, Rosemary, Vanilla Bean (the best version) and even Crushed Red Pepper Apricot! I gave them away as gifts and really just reveled in the sudden surge of domestic satisfaction I was getting from the process of gathering, cleaning, cooking and canning a resource from my own yard. I felt like such a good steward of those little golden gifts!

To make a sweet story a bit sad, that tree fell victim to the terrible drought our area has been suffering the past three years. The second year into the drought, the fruit on our tree was tiny but packed with flavor. It was the last year it would bear fruit. We had to chop it down last summer and I will admit, I mourned the loss of that tree for months. We’ve tried planting replacement apricot trees twice, now, and borers got the second one (and the first – it was a borer/drought combo) and the second replacement got hit by two late frosts and never recovered (although I won’t call it officially gone till next spring).

So maybe it’s not meant to be? Maybe the lesson learned is to make good use of what you have while you have it. Revel in the gifts you’re getting now, because soon, they may not be available to you. If you have a fruit tree and don’t have time to make anything from it, first, call me and I’ll come pick up every piece from your yard (I know there’s no fruit on trees in this area, yet – still, the sentiment always applies) and second, if nothing else, just eat from it!

This recipe is a wonderful, easy recipe that can be used with fresh, canned or even dried apricots (or any fruit, really). I used dried apricots that I reconstituted in a bit of water, first, because I couldn’t find canned, as the recipe called for. They turned out wonderful and they lasted for a week! The cake part is a wonderful cake recipe and one that I plan on using for other purposes in the future. It calls for buttermilk, and I happily used some raw buttermilk from our local dairy, Pereira Pastures. They are suffering from the drought too, and could use your support if you are from this area and feel like making a donation and getting some amazing milk in the process!

Apricot Pine Nut Cakelettes*
makes six cakes

1/4 cup pine nuts, toasted
6 tablespoons unsalted butter, divided
1/4 cup plus 1/3 cup packed light brown sugar
1 tablespoon water
8.5 ounces apricot halves, sliced
1 1/3 cups AP flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk

Preheat oven to 350F. Butter six 6-oz ramekins and place them on a baking sheet with a shallow rim.

Divide the pine nuts evenly among the ramekins.

In a medium-sized saucepan, melt 2 tablespoons of the butter over medium-low heat. Add 1/4 cup brown sugar and the water and cook, stirring, until the sugar is dissolved. Add the apricots and stir gently until coated. Divide the apricots and syrup evenly among the cups.

In a small bowl, stir together the flour, baking powder, and salt. In the bowl of an electric mixer, or by hand, beat the remaining 4 tbs butter, 1/3 cup brown sugar, and the granulated sugar on medium speed until well blended. Beat in the egg and the vanilla until combined. With the mixer on low speed, mix half of the dry ingredients into the batter until just combined. Mix in the buttermilk until combined. Mix in the remaining dry ingredients until combined. Divide the batter evenly among the ramekins and smooth the tops.

Bake until a toothpick inserted comes out clean, about 30 minutes (mine took more like 45). Transfer the ramekins to a wire rack and cook for 10 minutes. Run a knife around the edges of the ramekins to loosen the cakes. Invert the cakes onto individual dessert plates and serve warm with fresh whipped cream, or a drizzle of amber agave nectar, like I’m currently obsessed with. 🙂

* recipe from the Bonne Femme Cookbook!

Chocolate Mousse

Posted on June 16, 2013 by Alisa

French Kids Eat Everything was the second book I read in my brainwashing of French food culture (the first was Bringing Up Bebe) and it was the best one in the trend of “the French know what you’re doing wrong”, in my opinion. In the book, the author, Karen Le Billon, describes her struggle raising her two little girls on the streets of Paris, trying to fit in to a food culture so different from our own. She noticed toddlers sitting in restaurants for an hour meal without making a peep and eating the entire time. She never saw public temper tantrums in grocery stores over a product not bought, even if desired (kids know they can’t have snacks unless it’s 4 p.m. and even then, most are not used to packaged food aisle-fare). She wanted to know how the French managed to raise children who ate peacefully and in turn, made having a meal together actually appear fun for the adults, as well!

There are a lot of great take-away tips in this book and one of them is to make the 4p.m. snack (or 3ish, in our case) really good – something a child won’t mind waiting for. The French have an appointed time for snacks in the afternoon because between noon and 8 is a long time to wait for food (although they expect adults to wait! Snacks only apply to children – dang it). So I’ve been trying to find fun things to make and at the back of the book, there are some real recipes found in the daycare systems in Paris, as well as in every day homes. One of those recipes is for a simple chocolate mousse. I had procured some amazingly fresh eggs from my dear friend, Katrina, and I thought there would be no more honorable way to consume them than to eat them raw.

I just lost some readers.

Seriously, though, eating eggs from a reliable source, from happy chickens whose eggs are only a few days old – you would more likely get eaten by a goat than get sick from eggs like this. I’ve never been one to shy away from a raw egg in cookie dough, even with the old eggs from the store, but for a recipe that calls for 6 whole eggs, I don’t think I would have been too comfortable eating them if I didn’t know how old they really were. And I knew, in this case, because Katrina gathered them from the hen house a day before I took them home. You all should hook up with a friend who has chickens. They can never eat as many eggs as they end up getting! And if you have chickens, this type of recipe is great for using up excess eggs!

This mousse is light, fluffy and has an amazing texture and flavor with the added zing of orange zest. You must eat it very very cold or the texture gets a little too loose. But straight from the fridge, they are amazing and Olive enjoyed it a LOT, and I exercised my patience with messy eating and happily took pictures of the chocolate chaos.

Chocolate Mousse
Serves 6

1/2 pound semi-sweet Baker’s chocolate (I actually used Ghirardelli 60% chips)
4 teaspoons butter (oh, just use two tablespoons)
6 eggs, whites and yolks separated
Zest of half an orange (I also think a 1/4 tsp almond extract would be awesome!)
Pinch of salt

Melt the chocolate and butter in a double boiler on the stove over low heat. Quick method: melt in the microwave on 30 second increments, stirring gently until melted and smooth. When the chocolate is melted and cooled a bit, add in the egg yolks and orange zest and stir well. Set aside.

In a stand mixer with the whisk attachment (or in a large metal bowl with metal whisk, by hand, if you know what you’re made of) beat the egg whites until they reach stiff peaks (adding a pinch of salt at the start will help them stiffen).

Gently fold one-third of the egg whites into the chocolate mixture. Mix gently, then fold in the other half, mixing very gently. Spoon the mousse into little serving dishes and chill for 2 to 3 hours or over night until firm.

Brown Butter Almond Brittle Ice Cream

Posted on June 8, 2013 by Alisa

I promise you that this is the best ice cream you will ever make at home. We stumbled on Jeni’s Splendid Ice Creams at Home a couple years ago and I believe the first recipes I made from this book were the Kona Stout and the Roasted Strawberry and Buttermilk for Matt’s company picnic. Both flavors got such rave reviews, that when I went to buy this book for my friend, Anna’s birthday, a week later, Barnes and Noble told us that they’d recently sold the rest of their copies – all to Matt’s co-workers, it turned out 🙂 I think the way Jeni makes ice cream is a revelation. She combines a bit of cornstarch into the base and then adds just one and a half ounces of cream cheese per quart recipe, and the texture and consistency turns out amazing. Perfectly creamy, freezes well, and her flavors are never too sweet – always a perfect balance. The recipes in this book range from really unique (gouda and vodka plumped cranberries) to traditional (vanilla bean) to genius (sweet potato with torched marshmallows – gotta try this one, next).

Summer time is the perfect time to buy this book and try out a new recipe at each and every opportunity you get. Our little ice cream maker will get a work out during these hot months to come! But we have faith that it feels it is finally getting to do what it was created to do, thanks to Jeni’s Splendid ice creams and our not-so-splendid hundred degree days!

This week, I made three flavors out of this book: Brown Butter Almond Brittle, Roasted Pistachio and Bourbon Butter Pecan. All amazing. The Almond Brittle was the most requested at our church get-together last night, and the most consumed (although I adore the pistachio), so I’ve written out the recipe for you here today. It calls for almost a pound of butter. ACTUALLY you only use a tablespoon of that pound of butter. The solids that settle to the bottom of the pan after you brown butter is what gets mixed into the base and it creates a divinely nutty, roasted flavor in the ice cream base. Yet another way brown butter makes the world a better place.

Brown Butter Almond Brittle Ice Cream*
makes about 1 quart

for the base:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1.5 oz (3 tbs) softened cream cheese
1/8 tsp fine sea salt (I use kosher)
3/4 lb unsalted butter
1 1/4 cups heavy cream
2/3 cup sugar
2 tbs light corn syrup

1 cup crushed Almond Brittle (recipe below)

Mix about 2 tbs of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a large bowl until smooth. Fill a large bowl with ice and water.

Melt the butter over medium heat in a 4 quart saucepan. Bring to a boil and let bubble until the foam starts to subside and the butter is a rich dark brown (not black!). Remove from the heat and let stand until the butter solids settle to the bottom of the pan, about 5 minutes.

Pour the clear butter oil into a storage container (once it solidifies you can use it as you normally would for cooking so it’s not a waste!) As you get closer to the butter solids in the bottom of the pan, use a teaspoon to remove as much liquid butter as you can. You should have about 1 tablespoon of brown butter solids and a little bit of melted fat in the bottom of the pan (it’s impossible to remove all the fat).

Add the remaining milk, cream, sugar and corn syrup to the butter solids, bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry (you’ll need to stir it up again as it will settle and solidify some). Bring the mixture back to a boil over medium high heat and cook, stirring with a heatproof spatula or whisk, until slightly thickened, about 1 minute. Remove from the heat.

Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1 gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Pour the ice cream base into the frozen canister of your ice cream maker and spin until thick and creamy. Pack the ice cream into a storage container, folding in the chopped almond brittle as you go. Press a sheet of parchment directly against the surface of the ice cream (this is important to avoid freezer burn and maintain a good consistency) and seal with an airtight lid. Freeze until firm, at least 4 hours.

Almond Brittle*
makes about 2 cups

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon salt
1 stick of unsalted butter, cut into 1 inch pieces
2 cups slivered almonds
1/2 teaspoon baking soda

Generously oil a large baking sheet.

Combine the sugar, corn syrup, water, and salt in a 4 quart saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Insert a candy thermometer in the pan, add the butter, and bring back to a boil, then cook until the mixture reaches 300F. Remove from the heat and immediately stir in the almonds and then the baking soda, working quickly but combining them thoroughly.

Pour the mixture out onto the oiled baking sheet, spreading it to a 1/4 inch thick layer. Allow to cool completely before smashing to bits. 🙂

*recipes taken nearly word for word from Jeni’s book.

Champagne Mangoes and a Glorious Mango Curd

Posted on June 1, 2013 by Alisa

When we were in Mexico City last year with our friends, Cali and Alex, we were introduced to the ultimate mango. Small, lemon yellow and sweeter than a peach. Cali showed us that there was a specific mango fork that you need to peel it properly, and then she went on to show the proper way to peel and dice up these golden nuggets of wonder. She is my unofficial mango-expert. I will forever associate her with this wonderful fruit and every time I peel one, I always think, “Is this how Cali would do it?” I had never experienced a mango like the ones in Mexico, before, and when we got back home, I was on the look out. I was so excited to see one that looked very similar at the grocery store called Champagne mangoes, and the next time Cali came over, I had her confirm its validity. We had a winner! So now, whenever I see that they are in abundance at the store, I get a half dozen. The last time I did, I let them go too long before eating them, and faced the fear of letting them go bad.

So, I decided that I wanted to make a mango curd. I looked up a recipe and it called for 15 ounces of mango and that’s exactly how much I had. The recipe turned out so well, I filled macarons with it and also filled citrus cupcakes with the curd and topped them in coconut cream cheese frosting. Epic win for the cupcakes, epic fail on the macarons. The macarons tasted great, but the cookie itself didn’t turn out very well. They all went hollow! I have made macaron cookies before and the best I can describe them is that they are the croissant of cookies. Every batch is different, every recipe is different and their success depends on so many factors, it’s a little maddening. The quality of the ingredients, the humidity in your kitchen, the exact temp of your oven, etc, etc, etc. I surprised myself and didn’t FREAK OUT when the first batch of cookies EXPLODED, the second batch was pretty perfect, and the third batch baked like the first. A true testament to how baking is a fickle beast. They at least looked pretty:

The cupcakes, on the other hand, were a no-brainer. I took a basic yellow cake recipe and added in Fiori di Sicilia, then made a cream cheese frosting, added a bit of coconut extract and topped each with toasted coconut after filling the cupcakes with the mango curd. Such a wonderful combination, that I wanted to share those recipes with you, today, but mainly, this mango curd is the winner. A week later, I still had some in a jar so they were put on some buttermilk pancakes this morning with fresh blueberries and slices of Champagne mangoes, of course.

Champagne Mango Curd*

Makes 1 to 1.5 cups

15-ounces ripe mango, peeled, pitted, cut into 1/2-inch pieces (It took 5 Champagne mangoes)
1/3 cup sugar
3 tablespoons fresh lime juice
Pinch of salt
4 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into small pieces

Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.

Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.

*taken from Smitten Kitchen, who took it from Bon Appetit

Citrus Cupcakes*

1 stick unsalted butter, softened
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 cup whole milk
1 teaspoon Fiori di Sicilia, or 1/2 tsp orange extract + 1/2 tsp vanilla

Preheat oven to 350 degrees. Butter and flour 12-16 muffin tins, or just line with cupcake liners and spray those with non-stick spray. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and extracts and beat until just combined.
Divide batter among cups; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 25-30 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely before filling.

*adapted from Martha Stewart Living

Coconut Frosting*

1 stick unsalted butter, softened
4 ounces cream cheese, room temperature
5 cups confectioner’s sugar
1/4 teaspoon fine salt
1/4 cup whole milk
1/2 teaspoon pure vanilla extract
1/4 tsp coconut extract

1/2 cup coconut, toasted, for topping cupcakes

Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner’s sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla, coconut extract and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.

*adapted from Martha Stewart Living

To Assemble:

I used the large tip from my piping bag to cut out the centers of my cupcakes and I really went pretty much to the bottom of each cupcake with the cut. The curd is pretty runny out of the piping bag, so I had to hold it up in the air between fillings. I inserted the tip of the piping bag and slowly squeezed until the sides of the cupcake bulged a bit. I like filling. Then, I just smoothed the frosting on top of each cupcake and sprinkled with toasted coconut.

Food Memories: Durango Cake

Posted on May 24, 2013 by Alisa

When I polled the Facebook audience a few weeks ago on peoples’ favorite food memories, I was absolutely thrilled with all the responses. So many unique stories and some that felt as familiar as my own childhood. From broccoli rice casserole to stewed cabbage. From Eastern New Mexico to Ireland – so many people had one thing in common: good memories made from a meal and shared with family. I made it my unofficial mission to tackle a few stand-out comments that included recipes I might actually be able to make. I got to share the first food memory with the author herself. This week, sadly, the author of today’s food memory, my friend from high school, Kelli Morrison, lives in Oklahoma and can’t partake directly in the cake recipe she so graciously shared with me. But I have a feeling she’s made it so many times that she won’t feel like she’s missing out TOO much.

This is a glorified Texas sheet cake. For those who have made and love Texas sheet cake, you will love this cake. I think the true magic is the icing. It gets crunchy around the edges and the cake itself is so fluffy and perfectly moist that it truly is the best chocolate cake I’ve ever had. I think next time, I will add some cinnamon to the cake batter because I love cinnamon and chocolate together, and I think I may make these into cupcakes so that each cake can have icing completely surrounding it! I may even make a double batch of icing just to make sure I have enough. I’m telling you, this icing is ridiculously good…

Here’s what Kelli had to say about her memory of this truly wonderful cake:

Ok, so it’s a cake that was always made in a pan that could be easily traveled with, because we always were taking it places! It all started when my dad was moonlighting as a farm land real estate agent and the gentleman he worked for offered up his RV for us to use on summer vacation. So we took it to Durango for a week. At the last minute, my mom invites my recently widowed grandmother (on my dad’s side) to come with us (like, invites her the night before we’re leaving at the crack of dawn). Grandmother has no money to contribute toward the trip, but stays up that evening and packs her bags and makes this chocolate dream cake. Total hit. The next summer, we end up doing the same trip in the same RV up to our favorite lake for fishing and my brother requests the same cake that grandma brought to Durango last year. Even though grandma didn’t go the second year, my mom got the recipe and made one for the trip. From then on, it was, as my brother put it, “that good ‘ol Durango Cake.” We have made it frequently ever since, and it is always requested for birthdays, church socials, pot luck, holidays-it’s a staple in the Stroud family and among our church friends who have become so familiar with it over the years.
It has a deep, rich chocolate-on-chocolate flavor, with a thin chocolate glaze that is cooked and poured over the top while the cake is still warm (one reason it has to be IN a pan, not on a pedestal). Once the glaze cools, it creates a very thin sheet of icing that looks like broken glass when you cut into it-not thick like frosting. Because the glaze is so runny when you pour it, it usually runs all over the cake and spills over the side, so a side or corner piece is very desirable because the outside edge is covered in glaze as well.
I have been known to take a slice in each hand and scarf it like it’s going out of style just before bed, and then wake up in the morning, put another slice in a bowl, break it up into bite-sized pieces and pour milk over it and eat it like cereal. I know. I’m obsessed. But seriously, this cake is phenomenal.

Durango Cake

Cake:
2 cups flour
2 cups sugar
1 stick butter
1/2 cup oil
1 cup water
4 tbs baking cocoa
1/2 cup buttermilk
2 eggs
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
Cooking spray for dish

Glaze:
1 stick butter
2 tbs baking cocoa
2 tbs milk
2 cups powdered confectioners sugar
1 tsp vanilla

Preheat oven to 350.

For cake:
In a large bowl using an electric mixer (I did everything by hand), blend flour and sugar well.

In a medium saucepan heat 1 stick of butter, oil, water and cocoa until almost boiling. Set aside.
In third container (I use a 1 cup glass measure), combine buttermilk, eggs, soda, salt, and vanilla. Whip with a fork until well mixed.
Pour heated mixture into flour mixture and blend. While mixing, add buttermilk mixture and mix well until color is even.

Pour into sprayed or greased 9×13 casserole dish (I use a Pyrex). Bake at 350 for 30-35 minutes.

Allow to cool slightly. While it’s cooling, bring all ingredients for the glaze to a boil in a saucepan on the stove. It is okay if there are several tiny lumps of sugar that don’t dissolve. Remove from heat. Pour the glaze over the top of the cake, ensuring that the whole top of the cake gets covered (you may have to use a spatula to spread it a bit). Some glaze will run down and fill up the edges where the cake has pulled away from the pan. Cover upon cooling.

Note from Kelli: if you have large quantities of vanilla ice cream, it is perfectly acceptable to eat this cake while it is still warm. Otherwise, allow it to cool before serving. It is also acceptable to put fresh sweetened fruit atop this cake when serving. Strawberries, cherries, or especially peaches are quite delicious.

Mini Cherry Pies with Brown Sugar Meringue

Posted on May 17, 2013 by Alisa

I fulfilled a little dream, today. I baked with my daughter. And she even wore a mini-apron. In just a few more months, she’ll be able to stand beside me on her stool and really help. Today, she got to sit on the counter, play with the rolling pin, say, “row, row, row” as she rolled the dough and even properly sneaked little bites of the raw dough to eat. This girl knows how to live. And I’m so happy that she’s teaching me how to live mine, all over again.

I found cherries on sale for $2.97, regularly over $7! Cherries are in season in May, so I really hope they stay cheap for a few more weeks! I did a couple things with my purchase. First, I put a few whole in a jar and covered them with bourbon.

A great addition to cocktails in a few weeks, I’m sure! Or a grown up ice cream Sunday. Or, a merciful substitution for those horrid Maraschino circles of candy that call themselves cherries.

For my second act, I overcooked a batch of cherry pie filling so much that it resembled bits of dried cherries, resting comfortably in glue. (I’d left it on the stove to “simmer” while I went to see my friend in the hospital. Um, don’t ask why I did that.) Matt rescued my near-break down by going and getting me another pound at 10:00 last night, then helped me pit every last one of them so I could start over. That’s true love.

So I had a vague vision of what I wanted to do. I wanted to make mini pies, fill them with tart cherry filling and use a brown sugar meringue that I’ve used before and wanted to make again because it’s close to perfection and is SO SWEET that it can really only be paired with something tart. So these little devils are a combination of three recipes: Martha Stewart’s hand pie dough, My Baking Addiction’s cherry pie filling and Cindy Pawlcyn’s brown sugar meringue that she uses on her mile high lemon meringue pie at her amazing restaurant, Mustards Grill in Napa Valley (we went! we ate! we went into a food coma!)

The results were pretty great. I think next time, I’d use my tried and true pie crust recipe and just add lemon zest to it. Other than that, this recipe is a winner! Especially for this super hot weekend that reminds us all too well that we live in the desert and it is officially summer.

Mini Cherry Pies with Brown Sugar Meringue
makes two dozen

For the Crust

3 cups AP flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp lemon zest (this microplane works best!)
1 stick of butter (1/2 cup, room temp)
1 cup sugar
1 large egg
3 oz. cream cheese at room temp
2 tbs buttermilk
1 tsp vanilla extract

In a medium bowl, whisk together the flour, baking soda, baking powder, salt and zest.

With an electric mixer on high speed (I used my stand mixer with the paddle attachment), beat butter and sugar until pale and fluffy, about 5 minutes. Add the egg and beat until just combined. Add cream cheese, buttermilk, and vanilla; beat until well combined. Add reserved flour mixture, and beat until smooth. Form dough into a ball and cover with plastic wrap and flatten into a disc. Refrigerate 1 hour, up to overnight or freeze up to 1 month.

Let the dough come up to room temp and then roll out into a circle about 1/4 inch thick. Cut out 4″ rounds and press them into a standard muffin tin, making sure to patch up any holes that form. This dough is kind of crackly, so don’t fret. It patches up pretty easily. Prick the bottom of each pie with a fork and bake in a preheated 375 degree oven for 15 minutes, or until golden brown. Some of the bottoms of the pies will puff up, but when they’ve cooled just press the puffed up centers down a bit before filling. I wasn’t about to cut 24 parchment rounds and fill each cup with pie weights. I’m not THAT dedicated to perfection.

For the Filling

5 to 6 cups fresh, pitted cherries
1/2 cup water
2 tbs lemon juice (fresh!)
2/3 cup sugar
4 tbs constarch
1/2 tsp almond extract

In a saucepan over medium heat, combine the cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in the almond extract and cool slightly before using.

I really love using my copper jam pot – (pardon the iPhone pic) The copper heats up almost instantly, as do the sides, so it cooks jam more evenly. There are lovely, affordable ones here!

For the Meringue:

3/4 cup egg whites (about 6 large)
1/4 teaspoon cream of tartar
1 1/2 cups firmly packed brown sugar

Place the egg whites and cream of tartar in an electric mixer fitted with the whip attachment. Place the brown sugar in a medium, heavy saucepan with high sides (that sugar will boil up and scare the meringue right out of you if you have a small pan), add water to cover, attach a candy thermometer to the pan, and turn the heat on high. When the sugar is at about 240 degrees, start whipping the whites on high speed (they should be foamy and starting to thicken before you add the sugar). When the sugar is at the high soft-ball stage (245 degrees), remove the thermometer from the sugar and, with the mixer still running, carefully avoiding the whip, pour the sugar into the egg whites in a thin stream. When steam starts to come off the whites, add the sugar more quickly. When all sugar has been added, continue whipping until firm but soft peaks form.

Assemble!

Fill each pie shell with the filling. Then top each with a generous dollop of meringue (you’ll have leftover meringue) and then get a torch and torch those suckers. I don’t like toasting meringue in my oven because I inevitably scorch them and that makes me feel like a failure and I try to avoid that feeling whenever possible. It’s all about setting yourself up to succeed in the kitchen that will keep you coming back.

I think these are best served with iced coffee because that’s what you need on a 100 degree day like today!

Little fingers are very curious 🙂

JOY!

Blackberry Jam Tart – I get pie with a little help from my friends…

Posted on May 10, 2013 by Alisa

This tart was made because I bought three packages of fresh blackberries at 99 cents a pack (usually $3) and after we had some for a snack, I realized they would probably mold by the next day, and I would have wasted them. So, looking up blackberry recipes on Martha Stewart Living online, I found a wonderful recipe that calls for a cornmeal crust, a jar of jam and some blackberries. Perfect. And I JUST happened to have the most perfect jar of blackberry jam in my pantry, made by my friends in Seattle, who have an entire acre, basically, of wild blackberry bushes beside their house. I think jams and preserves are one of those treats that should be enjoyed in season. It’s so much more satisfying to get a jar from the literal fruits of someone’s labor, than to just go pick up any ol’ flavor you want at the grocery store. I think eating this way is another way of naturally limiting one’s sugar intake. My friend, Brynn’s dad, makes this blackberry hybrid batch of jam each spring/early summer, and sometimes, there’s no fruit and we’re all sad, and sometimes there’s an abundance and I get one, coveted jar. This stuff is the most amazing jam I’ve ever eaten. So we wait, excitedly, all year for it. Tell me that’s not better for the soul than having exactly the flavor you want, any time of the year? Cook seasonally, bake seasonally, and natural moderation will follow.

My cousin, Kathleen, and her daughter, Hannah, stopped by earlier this week to pick up the disc from a senior session I did for Hannah. Hannah’s boyfriend was with them, too, and when I asked if they’d like a piece of the berry tart I’d just made that afternoon, this precious boy’s eyes lit up and he just said, “uhhhh.” All it takes is one in your group to say “yes” for you to feel comfortable to take a piece, as well! They all stayed and ate and chatted and kept Matt and me company as we started prep for our dinner. I was in my little piece of heaven. Just wish it happened more often. I don’t always have a piece of pie or tart or cookies, but I ALWAYS have coffee. Always. So stop by any time. You might get pie, if you’re lucky!

Blackberry Jam Tart*

For the crust: (I didn’t have enough butter, so I just halved the recipe. It makes two crusts, anyway, so it worked out! I’ll post the full, two-crust recipe. This recipe also uses a food processor, which is easier, but you don’t burn as many calories and you have a food processor to clean up. Sometimes I’d rather pull a muscle than have to clean gadgets)

2 cups AP flour
1/2 cup cornmeal
1 tsp salt
1 tsp sugar
2 sticks unsalted butter, cold, cut into small pieces
1/4 to 1/2 cup ice water

Place the flour, cornmeal, salt and sugar in a bowl and whisk until combined. Add the butter and cut with a pastry cutter until the mixture resembles coarse sand. Add a few tablespoons of water and continue cutting it into the mixture until the dough holds together when pressed between your fingers. Knead it inside the bowl about 10 times until it all holds together in a ball. Divide the dough in half and wrap in plastic wrap and press into a nice disc. Refrigerate for at least one hour, up to one day before using.

For the Tart:

AP flour, for surface rolling
half a jar (about one cup) of blackberry jam
12 ounces fresh blackberries (about 3 cups)
1/4 cup toasted, sliced almonds

Preheat oven to 375 degrees. Roll out the crust into an 11 inch round (about 1/4 inch thick) on a floured surface. Press dough into the bottom and up the sides of a 10 inch springform pan. Trim the edges to come 1 inch up the sides using a paring knife. Use the trimmings to patch up any thin areas or holes in the crust bottom. Refrigerate for 30 minutes.

Prick the tart shell all over with a fork. Bake until golden brown, about 25 minutes. Immediately spread jam into the tart shell, top with blackberries, sprinkle with almonds and bake for 10 minutes more. Serve warm.

*adapted from Martha Stewart Living

The Family Meal

we eat together

Category Archives: Desserts

Black Plum and Blackberry Galette

Figs with Cream and Honey

Dark Chocolate Chip-Pecan Pancakes

Apricot Pine Nut Cakelettes

Chocolate Mousse

Brown Butter Almond Brittle Ice Cream

Champagne Mangoes and a Glorious Mango Curd

Food Memories: Durango Cake

Mini Cherry Pies with Brown Sugar Meringue

Blackberry Jam Tart – I get pie with a little help from my friends…

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