-NYTimes/Melissa Clark, 22 July 2011
Time: 1 hour and 15 minutes, plus cooling
3 cups fresh nectarines or peaches in 1/2- inch slices, or a combination (about 1 pound)
5 ounces sugar (about 3/4 cup)
1 teaspoon lemon juice
4 tablespoons unsalted butter
3 ounces flour (about 3/4 cup)
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup buttermilk
1/4 cup sliced almonds
1/4 teaspoon freshly grated nutmeg
2 tablespoons Demerara sugar.
1. Heat the oven to 350 degrees. In a saucepan over medium heat, combine the fruit slices, 1/4 cup sugar and lemon juice. Stirring constantly, bring the mixture to a simmer, then take the pan off the heat.
2. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden, and flecks of dark brown appear, 2 to 3 minutes. Pour the brown butter into an 8-inch-by-8-inch baking dish.
3. In a mixing bowl, combine the flour, remaining 1/2 cup sugar, baking powder and salt. Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened. Scrape the batter on top of the brown butter, use a spatula to even out the batter but be careful not to mix it into the butter. Scatter the nectarine slices and juice on top of the batter without stirring. Sprinkle with the almonds, nutmeg and Demerara sugar. Bake until golden brown, 50 to 55 minutes. Transfer the pan to a wire rack to cool. Serve warm.
Yield: 6 to 8 servings.
Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts
23 July 2011
04 May 2011
Pickled Strawberry Jam
-NYTimes May 3, 2011 Adapted from Christina Tosi
Time: 20 minutes, plus cooling
1 3/4 cups sugar
1 tablespoon powdered pectin
1 teaspoon salt
3 cups strawberries, hulled
2 tablespoons sherry vinegar
1 tablespoon rice wine vinegar
5 coriander seeds
1 cardamom pod.
1. In a bowl, whisk the sugar, pectin and salt to combine. If a seedless jam is desired, purée the berries in a blender and strain through a fine-meshed sieve. Otherwise, leave them whole, or cut large ones into quarters.
2. In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander and cardamom. Bring to a boil over medium heat, and immediately remove from heat. Remove and discard the coriander seeds and cardamom.
3. Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first. Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil. Continue to boil, stirring constantly, until thickened, about 3 minutes.
4. Pour the jam into a heat-proof bowl and let cool completely. Store it, covered, in the refrigerator. The jam can also be frozen for up to six months.
Yield: 3 cups.
Time: 20 minutes, plus cooling
1 3/4 cups sugar
1 tablespoon powdered pectin
1 teaspoon salt
3 cups strawberries, hulled
2 tablespoons sherry vinegar
1 tablespoon rice wine vinegar
5 coriander seeds
1 cardamom pod.
1. In a bowl, whisk the sugar, pectin and salt to combine. If a seedless jam is desired, purée the berries in a blender and strain through a fine-meshed sieve. Otherwise, leave them whole, or cut large ones into quarters.
2. In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander and cardamom. Bring to a boil over medium heat, and immediately remove from heat. Remove and discard the coriander seeds and cardamom.
3. Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first. Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil. Continue to boil, stirring constantly, until thickened, about 3 minutes.
4. Pour the jam into a heat-proof bowl and let cool completely. Store it, covered, in the refrigerator. The jam can also be frozen for up to six months.
Yield: 3 cups.
06 June 2010
ORIGINAL RECIPE: Prune bars
1 cup brown sugar
1.25 c flour
1 stick butter, softened
1 egg
.5 t baking soda
.25 t salt
1 cup unsweetened shredded coconut
3/4 cup coarsely ground oats (run steel-cut or rolled oats through a food processor coffee grinder)
1 cup prunes, soaked in enough warm water to just cover for 30 minutes, then chopped
Preheat oven to 375. Combine first 8 ingredients in a bowl with your hands; mush around till coarsely combined like strudel. Smush half the mixture into a 13x9 pan to form a crust. Spread chopped prunes in a layer over bottom crust. Spread the remaining flour mixture over the prunes and smush. Bake till the crust is ... crusty.
Would probably be good with vanilla ice cream.
1.25 c flour
1 stick butter, softened
1 egg
.5 t baking soda
.25 t salt
1 cup unsweetened shredded coconut
3/4 cup coarsely ground oats (run steel-cut or rolled oats through a food processor coffee grinder)
1 cup prunes, soaked in enough warm water to just cover for 30 minutes, then chopped
Preheat oven to 375. Combine first 8 ingredients in a bowl with your hands; mush around till coarsely combined like strudel. Smush half the mixture into a 13x9 pan to form a crust. Spread chopped prunes in a layer over bottom crust. Spread the remaining flour mixture over the prunes and smush. Bake till the crust is ... crusty.
Would probably be good with vanilla ice cream.
03 June 2009
mango salsa
1 large ripe mango, peeled and diced
1/4 c diced red onion
cilantro leaves
juice of 1/2 lime
pinches of salt and sugar
Thanks Meg!
1/4 c diced red onion
cilantro leaves
juice of 1/2 lime
pinches of salt and sugar
Thanks Meg!
12 December 2007
Cranberry Oat Bars
-The Washington Post, December 12, 2007
* 2 cups fresh or frozen cranberries
* • 3/4 cup sugar
* • Finely grated zest of 1 medium orange (about 2 teaspoons)
* • 1 1/2 cups flour
* • 1 1/2 cups old-fashioned rolled oats (do not use quick-cooking or instant)
* • 1 cup packed light brown sugar
* • 1 teaspoon baking powder
* • 1/2 teaspoon salt
* • 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into small cubes
Directions:
Position an oven rack in the middle of the oven; preheat to 350 degrees. Lightly grease an 8-inch square baking pan with nonstick cooking oil spray, then line the pan with a double thickness of aluminum foil so that the foil extends beyond 2 opposite ends of the pan. Fold the overhang down to form handles. Lightly grease the foil with the spray.
For the filling: Combine the cranberries, sugar and orange zest in a medium saucepan; bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and cook for about 5 minutes, stirring often, until the filling has thickened and reduced to about 1 cup. Transfer to a bowl to cool completely.
Meanwhile, combine the flour, oats, brown sugar, baking powder and salt in a medium mixing bowl. Add the butter and use your fingertips to work it into the dry ingredients until well combined; the mixture will be crumbly. Press half of the mixture firmly and evenly into the bottom of the prepared pan and spread the cooled cranberry filling on top. Sprinkle the remaining crumbly mixture over the filling and gently press into an even layer. Bake for about 40 minutes, until the top is evenly browned. Transfer the pan to a wire rack to cool completely.
Run a knife around the 2 inside edges of the pan to release the bars from the sides. Lift up on the foil handles to remove the bars from the pan. Using a large, sharp knife, cut into 16 bars. Cool completely before storing.
* 2 cups fresh or frozen cranberries
* • 3/4 cup sugar
* • Finely grated zest of 1 medium orange (about 2 teaspoons)
* • 1 1/2 cups flour
* • 1 1/2 cups old-fashioned rolled oats (do not use quick-cooking or instant)
* • 1 cup packed light brown sugar
* • 1 teaspoon baking powder
* • 1/2 teaspoon salt
* • 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into small cubes
Directions:
Position an oven rack in the middle of the oven; preheat to 350 degrees. Lightly grease an 8-inch square baking pan with nonstick cooking oil spray, then line the pan with a double thickness of aluminum foil so that the foil extends beyond 2 opposite ends of the pan. Fold the overhang down to form handles. Lightly grease the foil with the spray.
For the filling: Combine the cranberries, sugar and orange zest in a medium saucepan; bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and cook for about 5 minutes, stirring often, until the filling has thickened and reduced to about 1 cup. Transfer to a bowl to cool completely.
Meanwhile, combine the flour, oats, brown sugar, baking powder and salt in a medium mixing bowl. Add the butter and use your fingertips to work it into the dry ingredients until well combined; the mixture will be crumbly. Press half of the mixture firmly and evenly into the bottom of the prepared pan and spread the cooled cranberry filling on top. Sprinkle the remaining crumbly mixture over the filling and gently press into an even layer. Bake for about 40 minutes, until the top is evenly browned. Transfer the pan to a wire rack to cool completely.
Run a knife around the 2 inside edges of the pan to release the bars from the sides. Lift up on the foil handles to remove the bars from the pan. Using a large, sharp knife, cut into 16 bars. Cool completely before storing.
Apricot-Pistachio Bars
-The Washington Post, December 12, 2007
* 16 tablespoons (2 sticks) plus 1 teaspoon unsalted butter, at room temperature
* • 1/2 cup sugar
* • 1/2 cup packed light brown sugar
* • 4 large eggs
* • 1 tablespoon finely grated orange zest
* • 1/2 teaspoon vanilla extract
* • 1 teaspoon apricot brandy (optional)
* • 1 1/4 cups flour
* • 1 teaspoon baking powder
* • 1/2 teaspoon baking soda
* • 1/2 teaspoon ground cardamom
* • 1/4 teaspoon ground mace
* • 2 cups coarsely chopped dried apricots
* • 1/2 cup dried currants
* • 1/2 cup coarsely chopped unsalted, lightly toasted pistachios
For the icing
* • 1 1/2 cups confectioners' sugar
* • 2 to 3 tablespoons freshly squeezed orange juice
Directions:
Preheat the oven to 350 degrees. Lightly grease a 10-by-15-inch baking pan with 1 teaspoon of the butter.
For the dough: Combine the remaining 2 sticks of butter and the sugars in the large bowl of a stand mixer or a hand-held electric mixer; beat on medium speed for several minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the orange zest, vanilla extract and apricot brandy, if using; beat to mix well.
Combine the flour, baking powder, baking soda, cardamom, mace, apricots, currants and pistachios in a medium bowl, stirring to mix well. Use a spatula to stir the flour-spices mixture into the butter-sugar mixture and blend well. Spread the batter evenly in the pan and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for about 15 minutes.
For the icing: Combine the confectioners' sugar and orange juice in a large bowl and whisk to a medium-firm consistency. Spread over the still-warm, uncut bars in the pan and let stand until the icing sets. Cut into 1 1/2-inch squares.
* 16 tablespoons (2 sticks) plus 1 teaspoon unsalted butter, at room temperature
* • 1/2 cup sugar
* • 1/2 cup packed light brown sugar
* • 4 large eggs
* • 1 tablespoon finely grated orange zest
* • 1/2 teaspoon vanilla extract
* • 1 teaspoon apricot brandy (optional)
* • 1 1/4 cups flour
* • 1 teaspoon baking powder
* • 1/2 teaspoon baking soda
* • 1/2 teaspoon ground cardamom
* • 1/4 teaspoon ground mace
* • 2 cups coarsely chopped dried apricots
* • 1/2 cup dried currants
* • 1/2 cup coarsely chopped unsalted, lightly toasted pistachios
For the icing
* • 1 1/2 cups confectioners' sugar
* • 2 to 3 tablespoons freshly squeezed orange juice
Directions:
Preheat the oven to 350 degrees. Lightly grease a 10-by-15-inch baking pan with 1 teaspoon of the butter.
For the dough: Combine the remaining 2 sticks of butter and the sugars in the large bowl of a stand mixer or a hand-held electric mixer; beat on medium speed for several minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the orange zest, vanilla extract and apricot brandy, if using; beat to mix well.
Combine the flour, baking powder, baking soda, cardamom, mace, apricots, currants and pistachios in a medium bowl, stirring to mix well. Use a spatula to stir the flour-spices mixture into the butter-sugar mixture and blend well. Spread the batter evenly in the pan and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for about 15 minutes.
For the icing: Combine the confectioners' sugar and orange juice in a large bowl and whisk to a medium-firm consistency. Spread over the still-warm, uncut bars in the pan and let stand until the icing sets. Cut into 1 1/2-inch squares.
23 September 2007
Fresh Pineapple Upside Down Cake
-Gourmet, 2000
ingredients
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 fresh pineapple, halved lengthwise, cored, and peeled
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup packed light brown sugar
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2/3 cup well-shaken buttermilk
preparation
Put oven rack in middle position and preheat oven to 350°F.
Sift together flour, baking powder and soda, and salt into a bowl. Cut pineapple crosswise into 1/4-inch-thick wedges.
Butter a 9-inch round cake pan (2 inches deep) lightly on side and generously on bottom of pan using 1/2 stick butter. Sprinkle all of brown sugar evenly over bottom and arrange pineapple over it, starting in center of pan and overlapping slices slightly.
Beat together remaining stick butter, granulated sugar, and vanilla with an electric mixer at medium speed until light and fluffy, about 2 minutes, then add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with buttermilk in batches, beginning and ending with flour and mixing just until batter is smooth.
Spread batter evenly over pineapple and bake until a wooden pick inserted in center of cake comes out clean, 40 to 45 minutes. Cool 15 minutes in pan on a rack, then invert cake onto a plate and remove pan. Cool to room temperature.
ingredients
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 fresh pineapple, halved lengthwise, cored, and peeled
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup packed light brown sugar
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2/3 cup well-shaken buttermilk
preparation
Put oven rack in middle position and preheat oven to 350°F.
Sift together flour, baking powder and soda, and salt into a bowl. Cut pineapple crosswise into 1/4-inch-thick wedges.
Butter a 9-inch round cake pan (2 inches deep) lightly on side and generously on bottom of pan using 1/2 stick butter. Sprinkle all of brown sugar evenly over bottom and arrange pineapple over it, starting in center of pan and overlapping slices slightly.
Beat together remaining stick butter, granulated sugar, and vanilla with an electric mixer at medium speed until light and fluffy, about 2 minutes, then add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with buttermilk in batches, beginning and ending with flour and mixing just until batter is smooth.
Spread batter evenly over pineapple and bake until a wooden pick inserted in center of cake comes out clean, 40 to 45 minutes. Cool 15 minutes in pan on a rack, then invert cake onto a plate and remove pan. Cool to room temperature.
16 August 2007
Streusel Topped Blueberry Muffins
-Heather Walker via allrecipes.com
INGREDIENTS:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons all-purpose
flour
1 1/2 cups fresh blueberries
1/2 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/2 cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, diced
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
3. In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
4. Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
5. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!
INGREDIENTS:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons all-purpose
flour
1 1/2 cups fresh blueberries
1/2 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/2 cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, diced
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
3. In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
4. Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
5. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!
28 July 2007
Sugared Jelly Candies
-Country Living via MSN Lifestyle
you'll need three days to finish the candies. Candies are first dried and cut, then, after 48 hours, they are rolled in sugar. Sanding sugar adds a bit more sparkle than granulated. Yields: 81 one-inch square candies.
INGREDIENTS
For All Flavors:
1 pound Granny Smith apples (about 2 large), quartered and cored
1 pound pears (about 2), quartered and cored
2/3 cup white wine, such as chardonnay
1/2 cup granulated sugar
1 teaspoon powdered pectin
1 cup sanding sugar or granulated sugar
Spiced Jellies:
1 1/2 cups granulated sugar
1/2 cup fresh lemon juice
1 teaspoon cinnamon
1/4 teaspoon ground clove
1/4 teaspoon nutmeg
Raspberry Jellies:
1 cup granulated sugar
3/4 cup seedless raspberry jam
1/4 cup lemon juice
Lemon Jellies:
Peel and flesh from 1 lemon (pith removed)
2 tablespoons chopped fresh ginger
1/2 cup lemon juice
DIRECTIONS
1. Prepare the fruit: Line the bottom of a square 9-inch pan with parchment paper. Lightly oil the parchment paper and set aside. Place the apples, pears, and wine in a medium-sized saucepan and bring to a boil over medium-high heat. For Lemon Jellies, add the peel and flesh from 1 lemon and ginger to the saucepan. Reduce heat to low, cover, and simmer, stirring occasionally, until softened — 15 to 20 minutes. Run the fruit through a food mill, discard the solids, and transfer the mixture to a clean saucepan.
2. Make the candy: Combine 1/2 cup granulated sugar and the pectin in a small bowl and set aside. Add the remaining ingredients, depending upon the flavor you are making, to the puréed fruit and simmer over medium heat until slightly thickened — about 15 minutes. Remove the pan from heat and whisk in the sugar-pectin mixture. Increase heat to medium high and continue to whisk until all of the sugar is dissolved — about 2 minutes. Bring the mixture to a boil and pour into the prepared pan. Place the pan on a cooling rack and let sit uncovered for 24 hours or until set.
3. Unmold the jellies: Lightly dust a 12-inch piece of parchment paper with granulated sugar and set aside. Loosen the edges of the set jelly with a knife, invert onto the parchment, and let set for another 24 hours. At this point jellies can be wrapped in parchment paper and plastic wrap and stored in the refrigerator for up to 3 weeks or until ready to serve.
4. Cut out the candies: Use a knife to cut 1- by 1-inch squares or use a small cookie cutter to cut out shapes from the jelly. Dredge each piece in sanding sugar and transfer to a wire rack to dry — about 24 hours. Store jellies covered with plastic wrap for up to 1 week.
you'll need three days to finish the candies. Candies are first dried and cut, then, after 48 hours, they are rolled in sugar. Sanding sugar adds a bit more sparkle than granulated. Yields: 81 one-inch square candies.
INGREDIENTS
For All Flavors:
1 pound Granny Smith apples (about 2 large), quartered and cored
1 pound pears (about 2), quartered and cored
2/3 cup white wine, such as chardonnay
1/2 cup granulated sugar
1 teaspoon powdered pectin
1 cup sanding sugar or granulated sugar
Spiced Jellies:
1 1/2 cups granulated sugar
1/2 cup fresh lemon juice
1 teaspoon cinnamon
1/4 teaspoon ground clove
1/4 teaspoon nutmeg
Raspberry Jellies:
1 cup granulated sugar
3/4 cup seedless raspberry jam
1/4 cup lemon juice
Lemon Jellies:
Peel and flesh from 1 lemon (pith removed)
2 tablespoons chopped fresh ginger
1/2 cup lemon juice
DIRECTIONS
1. Prepare the fruit: Line the bottom of a square 9-inch pan with parchment paper. Lightly oil the parchment paper and set aside. Place the apples, pears, and wine in a medium-sized saucepan and bring to a boil over medium-high heat. For Lemon Jellies, add the peel and flesh from 1 lemon and ginger to the saucepan. Reduce heat to low, cover, and simmer, stirring occasionally, until softened — 15 to 20 minutes. Run the fruit through a food mill, discard the solids, and transfer the mixture to a clean saucepan.
2. Make the candy: Combine 1/2 cup granulated sugar and the pectin in a small bowl and set aside. Add the remaining ingredients, depending upon the flavor you are making, to the puréed fruit and simmer over medium heat until slightly thickened — about 15 minutes. Remove the pan from heat and whisk in the sugar-pectin mixture. Increase heat to medium high and continue to whisk until all of the sugar is dissolved — about 2 minutes. Bring the mixture to a boil and pour into the prepared pan. Place the pan on a cooling rack and let sit uncovered for 24 hours or until set.
3. Unmold the jellies: Lightly dust a 12-inch piece of parchment paper with granulated sugar and set aside. Loosen the edges of the set jelly with a knife, invert onto the parchment, and let set for another 24 hours. At this point jellies can be wrapped in parchment paper and plastic wrap and stored in the refrigerator for up to 3 weeks or until ready to serve.
4. Cut out the candies: Use a knife to cut 1- by 1-inch squares or use a small cookie cutter to cut out shapes from the jelly. Dredge each piece in sanding sugar and transfer to a wire rack to dry — about 24 hours. Store jellies covered with plastic wrap for up to 1 week.
Jam-Filled Almond Muffins
-Eatingwell.com via MSN Lifestyle
Makes 10 muffins
INGREDIENTS
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup packed light brown sugar
1 cup buttermilk
1/4 cup orange juice
1/4 cup canola oil
1 teaspoon vanilla extract
1/3 cup blackberry, blueberry, raspberry or cherry jam
1/4 teaspoon almond extract
1/2 cup sliced almonds
1 tablespoon granulated sugar
DIRECTIONS
Preheat oven to 400andamp;deg;F. Coat 12 muffin cups with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
Whisk eggs and brown sugar in a medium bowl until smooth. Add buttermilk, orange juice, oil and vanilla; whisk to blend. Add to the dry ingredients and mix with a rubber spatula just until moistened.
Scoop half the batter into the prepared pan. Mix jam and almond extract; drop a generous teaspoonful into the center of each muffin. Spoon on the remaining batter, filling each muffin cup completely. Sprinkle with almonds, then sugar.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
Makes 10 muffins
INGREDIENTS
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup packed light brown sugar
1 cup buttermilk
1/4 cup orange juice
1/4 cup canola oil
1 teaspoon vanilla extract
1/3 cup blackberry, blueberry, raspberry or cherry jam
1/4 teaspoon almond extract
1/2 cup sliced almonds
1 tablespoon granulated sugar
DIRECTIONS
Preheat oven to 400andamp;deg;F. Coat 12 muffin cups with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
Whisk eggs and brown sugar in a medium bowl until smooth. Add buttermilk, orange juice, oil and vanilla; whisk to blend. Add to the dry ingredients and mix with a rubber spatula just until moistened.
Scoop half the batter into the prepared pan. Mix jam and almond extract; drop a generous teaspoonful into the center of each muffin. Spoon on the remaining batter, filling each muffin cup completely. Sprinkle with almonds, then sugar.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
20 June 2007
Lemon Pudding Cake
-from Gourmet April 2003
2 large lemons
1/4 cup all-purpose flour
Rounded 1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk
Preheat oven to 350°F.
Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath (see Tips, page 156) until puffed and golden, 45 to 50 minutes.
Transfer to a rack. Serve warm or at room temperature.
2 large lemons
1/4 cup all-purpose flour
Rounded 1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk
Preheat oven to 350°F.
Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath (see Tips, page 156) until puffed and golden, 45 to 50 minutes.
Transfer to a rack. Serve warm or at room temperature.
Lemon-Coconut Bars
-from Bon Appétit April 2004
Crust
1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 cup sweetened flaked coconut, toasted, cooled
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
Filling
3/4 cup sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
1 teaspoon all purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/4 cup powdered sugar
For crust:
Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.
Meanwhile, prepare filling:
Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.
Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.
Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)
Makes 16.
Raw Blueberry Tartlets
-from SELF magazine
Serves 4
2 cups fresh blueberries
2 tsp fresh orange juice
1 tsp fresh lemon juice
1/2 tsp grated orange zest, plus extra julienned for garnish
1/4 tsp vanilla extract
4 tsp brown sugar
Canola-oil cooking spray
2/3 cup raw almonds
1/2 (packed) cup pitted dates
Combine first 6 ingredients in a bowl, cover and refrigerate. Coat a mixing bowl with cooking spray. Pulse almonds in a food processor until they resemble breadcrumbs. Empty into prepared bowl. Pulse dates with 1 tsp water in food processor until well chopped (they will be a little clumpy). Mix with almonds to form a paste. Divide mixture evenly into 4 golf ball–sized rounds. Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Turn up edges if desired. Refrigerate 2 hours. Use a spatula to move crusts to serving plates; fill each with 1/2 cup berries and drizzle each with some leftover juices from bowl. Top with julienned orange zest.
The Golden Door, Escondido, California
Strawberry-cardamom Cream Cake
-from Boston Globe, 13 June 2007, Diana Burrell
Makes one 9-inch layer cake
You can bake the cake ahead of time and make the infused cream the night before. Once the cake is assembled, eat it within the hour.
Butter (for the pans)
Flour (for the pans)
2 cups heavy cream, chilled
1 1/4 cups sugar
1 heaping tablespoon whole cardamom pods, crushed to release the seeds
6 eggs
2 teaspoons melted butter
1 cup cake flour, sifted three times
1 quart fresh strawberries, rinsed, hulled, and halved
1. Set the oven at 350 degrees. Butter two 9-inch layer cake pans. Line them with parchment paper cut to fit them, then dust them with flour, tapping out the excess.
2. In a small saucepan, combine 1 cup of the cream, 1/4 cup sugar, and the cardamom pods and seeds. Bring to a simmer over medium low heat, and cook gently for 15 minutes or until the cream reduces to about 1/2 cup. Remove from the heat, cover, and set aside. When the cream reaches room temperature, strain it; discard the cardamom pods and seeds. Chill the cream.
3. In a medium saucepan, bring 1/2 inch water to a simmer.
4. In the large bowl from an electric mixer, use a whisk to beat the eggs and remaining 1 cup sugar until combined. Set the bowl over the simmering water and continue whisking for 5 minutes or until the eggs reach 110 degrees.
5. Remove the bowl from the heat, wipe the bottom, and place it in the mixer stand. Continue beating the batter on high speed for 5 minutes or until it is light and fluffy. Turn the speed down to medium and continue beating for another 2 minutes.
6. Turn the mixer to low. Pour in the melted butter and beat only until it is incorporated.
7. Remove the bowl from the mixer stand. Gently sift the flour again directly over the batter. With a balloon whisk, gently fold the flour into the eggs. Divide the batter between the pans. Give each pan a little shake to prevent a dome from forming in the middle.
8. Bake the cakes for 25 minutes or until they spring back when pressed with a fingertip. Transfer them to a wire rack to cool in the pans for 15 minutes. Turn out onto the rack, peel off the parchment paper, and set the cakes right side up to cool completely.
9. Before serving, in a cold electric mixer bowl with cold beaters, beat the chilled cardamom cream and remaining 1 cup of cream in the mixer at medium-high speed until the cream is soft and holds its shape. Place one cake right side up on a cake stand, and spread half the whipped cream on top.
10. Place half the sliced berries on the cream. Set the other cake upside down on top of the cream and berries. Mound cream on top of the cake and decorate with the remaining berries. Serve the remaining cream separately.
Makes one 9-inch layer cake
You can bake the cake ahead of time and make the infused cream the night before. Once the cake is assembled, eat it within the hour.
Butter (for the pans)
Flour (for the pans)
2 cups heavy cream, chilled
1 1/4 cups sugar
1 heaping tablespoon whole cardamom pods, crushed to release the seeds
6 eggs
2 teaspoons melted butter
1 cup cake flour, sifted three times
1 quart fresh strawberries, rinsed, hulled, and halved
1. Set the oven at 350 degrees. Butter two 9-inch layer cake pans. Line them with parchment paper cut to fit them, then dust them with flour, tapping out the excess.
2. In a small saucepan, combine 1 cup of the cream, 1/4 cup sugar, and the cardamom pods and seeds. Bring to a simmer over medium low heat, and cook gently for 15 minutes or until the cream reduces to about 1/2 cup. Remove from the heat, cover, and set aside. When the cream reaches room temperature, strain it; discard the cardamom pods and seeds. Chill the cream.
3. In a medium saucepan, bring 1/2 inch water to a simmer.
4. In the large bowl from an electric mixer, use a whisk to beat the eggs and remaining 1 cup sugar until combined. Set the bowl over the simmering water and continue whisking for 5 minutes or until the eggs reach 110 degrees.
5. Remove the bowl from the heat, wipe the bottom, and place it in the mixer stand. Continue beating the batter on high speed for 5 minutes or until it is light and fluffy. Turn the speed down to medium and continue beating for another 2 minutes.
6. Turn the mixer to low. Pour in the melted butter and beat only until it is incorporated.
7. Remove the bowl from the mixer stand. Gently sift the flour again directly over the batter. With a balloon whisk, gently fold the flour into the eggs. Divide the batter between the pans. Give each pan a little shake to prevent a dome from forming in the middle.
8. Bake the cakes for 25 minutes or until they spring back when pressed with a fingertip. Transfer them to a wire rack to cool in the pans for 15 minutes. Turn out onto the rack, peel off the parchment paper, and set the cakes right side up to cool completely.
9. Before serving, in a cold electric mixer bowl with cold beaters, beat the chilled cardamom cream and remaining 1 cup of cream in the mixer at medium-high speed until the cream is soft and holds its shape. Place one cake right side up on a cake stand, and spread half the whipped cream on top.
10. Place half the sliced berries on the cream. Set the other cake upside down on top of the cream and berries. Mound cream on top of the cake and decorate with the remaining berries. Serve the remaining cream separately.
Crisp Rhubarb in a Sweet Broth
-Adapted from Anne Willan, the owner of Ãcole de Cuisine La Varenne.
1/2 pound rhubarb, very thinly sliced
1/2 cup white wine
1 cup sugar, more if needed
1 cardamom pod, crushed in a mortar and pestle
1 bag Earl Grey tea
1 pint strawberries, washed, hulled and cut into wedges
Vanilla ice cream (optional).
1. Place the rhubarb in a large, heatproof bowl. Bring 1 cup water, wine and sugar to a boil, stirring to dissolve the sugar. Turn off the heat. Add the cardamom and tea bag and infuse for 15 minutes. Return to a boil and strain over the rhubarb. Cover the bowl with plastic wrap. Let cool and then refrigerate for at least 8 hours.
2. Before serving, taste the broth -- adding more sugar if desired -- and stir in the strawberries. Ladle into parfait glasses or small shallow bowls. If serving with ice cream, place one scoop in each glass and ladle the rhubarb over it. Serves 4.
Almond Berry Layer Cake
-from NYT
Makes 1 large cake
For the cake:
Unsalted butter, for greasing pans
1 tablespoon all-purpose flour, plus more for pans
1 3/4 cups whole blanched almonds
1 1/2 teaspoons baking powder
3 large eggs
2 large egg whites
1 cup sugar
1/2 teaspoon pure vanilla or almond extract
For the filling:
1 pound mascarpone cheese
8 ounces creme fraiche
Finely grated zest of 1 lemon
3/4 cup confectioners' sugar, plus more to taste
1 tablespoon kirsch or amaretto, optional
For assembly:
2 pints mixed berries
Confectioners' sugar, for dusting.
1. For the cake: preheat the oven to 350 degrees. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit. Brush with butter again and dust with flour, tapping out excess.
2. Place 1 tablespoon flour, the almonds and baking powder in the bowl of a mini food processor and pulse until finely ground.
3. Fill a pot -- large enough to set the bowl of an electric mixer in it without the bowl touching the bottom -- with 1 inch water and bring to a simmer over low heat.
4. Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate. Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.
5. Return bowl to the mixer fitted with the whisk attachment. Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes. Add vanilla and stir to combine.
6. Using a rubber spatula, fold almond mixture into batter. Divide batter evenly among pans and bake until golden, 20 to 25 minutes. The centers will rise and fall during baking. Transfer pans to a wire rack and let cool 5 minutes. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round. Peel off parchment and invert onto another plate or round. Cakes should be right-side up. Cool completely and wrap in plastic if not using immediately.
7. For the filling: in a chilled metal bowl, whip the mascarpone and creme fraiche, either by hand or with an electric mixer, until it holds its shape and is not at all runny. Add the lemon zest, confectioners' sugar and liqueur, if using, and beat to combine well. Add up to 2 tablespoons more sugar, to taste, if you choose.
8. To assemble: place one of the cakes on a serving plate. Top with 1/3 of the mascarpone filling and 1/3 of the berries. Repeat with the remaining 2 layers, leaving the prettiest berries for the top. If not serving right away, chill until ready to serve. Dust with confectioners' sugar and serve.
Makes 1 large cake
For the cake:
Unsalted butter, for greasing pans
1 tablespoon all-purpose flour, plus more for pans
1 3/4 cups whole blanched almonds
1 1/2 teaspoons baking powder
3 large eggs
2 large egg whites
1 cup sugar
1/2 teaspoon pure vanilla or almond extract
For the filling:
1 pound mascarpone cheese
8 ounces creme fraiche
Finely grated zest of 1 lemon
3/4 cup confectioners' sugar, plus more to taste
1 tablespoon kirsch or amaretto, optional
For assembly:
2 pints mixed berries
Confectioners' sugar, for dusting.
1. For the cake: preheat the oven to 350 degrees. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit. Brush with butter again and dust with flour, tapping out excess.
2. Place 1 tablespoon flour, the almonds and baking powder in the bowl of a mini food processor and pulse until finely ground.
3. Fill a pot -- large enough to set the bowl of an electric mixer in it without the bowl touching the bottom -- with 1 inch water and bring to a simmer over low heat.
4. Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate. Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.
5. Return bowl to the mixer fitted with the whisk attachment. Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes. Add vanilla and stir to combine.
6. Using a rubber spatula, fold almond mixture into batter. Divide batter evenly among pans and bake until golden, 20 to 25 minutes. The centers will rise and fall during baking. Transfer pans to a wire rack and let cool 5 minutes. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round. Peel off parchment and invert onto another plate or round. Cakes should be right-side up. Cool completely and wrap in plastic if not using immediately.
7. For the filling: in a chilled metal bowl, whip the mascarpone and creme fraiche, either by hand or with an electric mixer, until it holds its shape and is not at all runny. Add the lemon zest, confectioners' sugar and liqueur, if using, and beat to combine well. Add up to 2 tablespoons more sugar, to taste, if you choose.
8. To assemble: place one of the cakes on a serving plate. Top with 1/3 of the mascarpone filling and 1/3 of the berries. Repeat with the remaining 2 layers, leaving the prettiest berries for the top. If not serving right away, chill until ready to serve. Dust with confectioners' sugar and serve.
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