Posts from the ‘Desserts’ Category

Sep 6

Buttermilk Ice Cream With Plum Juniper Berry Swirl

I love ice cream, and really enjoy making it rather than buying commercially prepared, don’t get me wrong I buy ice cream often but when I have the time and ingredients I really love home made. This idea came to me because I had some things I needed to use before they spoiled. I had some buttermilk I needed to use right away and plum juniper berry syrup left over from the Marx Food cocktail contest. I thought that the tangy buttermilk custard would go nicely with the sweet/tart plum syrup. It really did go well together and the resulting ice cream is delicious. I took the plum syrup and reduced it by about 1/4 so it was more of a loose jam consistency and would make a nice swirl in the ice cream. This tastes like cheesecake ice cream, it’s creamy and a little tangy and the plum swirl is subtly flavored with the juniper berries. If you have never had buttermilk ice cream I recommend you give it a try, its really good.

The Custard:

1/2 cup heavy cream

1 cup whole milk

1 cup full fat buttermilk

1/2 cup sugar

5 egg yolks

1 tbs clear corn syrup.

In heavy non reactive saucepan heat cream, milk and buttermilk to scalding. Beat egg yolks and sugar with a whisk or electric mixer until light in color and thick. Slowly add some of the hot milk to the egg yolk mixture whisking constantly. Whisk to combine and add to the pan with the hot milk whisking constantly. Heat over med/hi heat until it becomes thick (165-170 degrees) and coats the back of the spoon, to test it swipe finger making a line, if it’s done the line will remain intact.NOTE: if you don’t have or cannot find full fat buttermilk use the low fat, omit the whole milk and increase heavy cream to 2 cups.

Pour into heat proof container, cover with plastic directly onto the custard. Let cool at room temperature then refrigerate overnight or until it reaches 40 degrees. You can also prepare a ice bath, pour the custard into a zip lock bag, seal it well and immerse in the ice cold bath until it’s cooled. Then refrigerate or use right away

Plum Juniper berry syrup:

2 1/2 cups ripe plums (I used methley plums they have beautiful dark almost black skin and bright red flesh) quartered with skin left on (I used 5 plums.

1/2 cup sugar

4 whole juniper berries

1/2 cup water

Place everything in saucepan, bring to a boil then reduce heat to med and let cook until thick and plums are broken down and it’s reduced by approximately 1/4 it takes about 15 minutes. Strain into a jar with a lid, pressing the plums leaving only the pulp and skin, let come to room temperature then refrigerate until ready to use. It’s pretty thick and when it’s cooled its like the consistency of loose jam.

Before you pour custard into the ice cream maker add the tbs of corn syrup to the custard, pour into ice cream maker following manufacturers instruction. When it’s ready it will be the consistency of soft serve ice cream. Put half of the custard into a freezer container, drizzle some of the syrup over the ice cream (I used 1/4 cup) and using a bamboo skewer or butter knife, swirl into the ice cream. Put the other half of the ice cream on top of it and swirl more syrup. Freeze until it is a scoopable consistency.

Aug 13

39 Comments

Bake Together-Buttermilk Panna Cotta With Mosto Cotto Champagne Grape Syrup

Bake Together Buttermilk Panna Cotta

First let me say I LOVE panna cotta, and I was so happy to see this bake together didn’t involve a hot stove, not that I don’t enjoy baking, I do, really do, but it’s been so hot this is a welcome change.Abby’s Ricotta Panna Cotta with Raspberry Syrup is divine, the use of ricotta is brilliant.

The lovely people at Marx foods sent me a bottle of Mosto Cotto and I have been toying with idea’s on how to use it and the first thing that came to mind when I received it was somehow incorporating with panna cotta. First let me explain what Mosto Cotto is, it’s an Italian syrup naturally sweetened, made from Montepulciano grapes and Amarena cherries, it’s complex and utterly delicious. Tasting it, I thought it would go nicely with a tangy panna cotta. Instead of using heavy cream and ricotta I used some full fat buttermilk,sour cream and a little heavy cream, a little less sugar than the original recipe called for and some fragrant vanilla. I saw some beautiful champagne grapes at the market and thought they would go very nicely in the syrup. The resulting dessert is a little tangy sweet and fruity. If you don’t have this syrup you can make a cherry syrup using fresh cherries, I do recommend it though, it’s so delicious. Thank you Abby for the inspiration as always.

1 cup full fat buttermilk

1/4 cup heavy cream

1/4 cup sour cream

1/4 cup sugar

1 tsp vanilla

1 tsp gelatin

1/4 cup water

Add the water to a pyrex measuring cup or ramekin, sprinkle gelatin on the water and set aside until the gelatin blooms.

Add buttermilk, sour cream, cream, sugar and vanilla to mixing bowl and whisk until everything is blended, there are no lumps and sugar is dissolved.

When gelatin has bloomed heat in microwave for a few seconds to liquify, whisk into the buttermilk mixture.

Pour into serving glasses or ramekins (NOTE: if using ramekins that will need to be un-molded, oil the ramekins with cooking spray or neutral oil). Pour into glasses or ramekins, cover with plastic wrap and refrigerate at least 4 hours or overnight.

Mosto Cotto Champagne Grape Syrup

1/2 cup Mosto Cotto Syrup

1/4 cup sugar

1 cup champagne grapes

zest of half a lemon

2 tbs good Italian red wine (OPTIONAL) A slightly sweet and fruity wine is good. I used Il Conte Montepulciano d’Abruzzo

Add syrup to small saucepan, now add lemon zest and sugar and heat until sugar dissolves, add the grapes and cook for a few minutes, I cooked for approximately 3 minutes on med heat (You don’t want the heat too high). the grapes will start to break down a little. Remove from heat, pour through a sieve mashing the grapes (add optional red wine now) and refrigerate until ready to use. You will probably have leftover syrup, make some drinks, it’s wonderful with sparkling water served ice cold.

To Serve:

Pour cold syrup on top of the panna cotta and serve. If un-molding ramekins, put a few inches of hot water in the sink and sit the ramekin in the sink for about 5 seconds run a small flexible offset spatula or butter knife around the panna cotta to loosen the sides. Invert onto serving plate and spoon syrup over panna cotta.

Jul 28

17 Comments

Bake Together-Chocolate Shortcake With Cognac Infused Apricots

Chocolate Shortcake With Apricots

Every month I look forward to Bake Together with Abby Dodge, I was especially excited about this months challenge. I adore strawberry shortcake and Abby decided to give this American classic a twist by making a chocolate shortcake, our challenge was to make it our own, keeping the basic premise of the challenge of course,but we are able to make changes, adding our own creative spin. I made the shortcake as directed by Abby but baked it as one sheet, slightly thinner than Abby’s. After it cooled I cut rounds with my biscuit cutter. It’s the same basic idea but slightly different execution. Instead of Strawberries I used some beautiful apricots which I macerated in sugar and cognac. The whipped cream is lightly sweetened and flavored with cognac also. Chocolate and apricots are delicious together and the cognac rounds it all out beautifully. Thanks Abby for another great month of baking with you!

Apricots:

1 lb apricots cleaned and sliced (don’t peel)

1/4 cup sugar

2 tbs good cognac

Place the sliced apricots in a bowl add the sugar and cognac and gently stir to combine. Cover and let sit for an hour or more.

Whipped Cream:

1/2 cup heavy cream

1 tbs super fine sugar

1 tsp cognac

Whip in a cold bowl with cold beaters until it’s thick and the desired consistency,

Double Chocolate- Strawberry Shortcakes
Makes 8 servings

For the Shortcakes
8 tablespoons (4 ounces) unsalted butter, chilled
3/4 cup buttermilk, chilled
1 teaspoon pure vanilla extract
1 3/4 cups (7 7/8 ounces) unbleached all-purpose flour
2/3 cup (4 5/8 ounces) granulated sugar
1/3 cup (1 ounce) unsweetened, natural cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
1/2 cup (3 ounces) chopped chocolate or chips
2 tablespoons sanding sugar (turbando, demerara), optional

To make the shortcakes:
1. Position an oven rack in the center of the oven and heat the oven to 400°F. Line a cookie sheet with parchment or a nonstick liner.

2. Cut the butter in half lengthwise, cut each half lengthwise again, and then cut each strip into 8 pieces. Pile the butter onto a plate and slide it into the freezer until ready to use. Measure the buttermilk in a 1-cup Pyrex measure and add the vanilla. Using a fork, whisk until blended and keep in the refrigerator until ready to use.

3. Put the flour, sugar, cocoa, baking powder, baking soda, and salt in a food processor and pulse until well blended. Add the cold butter pieces and, using short pulses, cut the butter into the flour until the mixture resembles coarse meal with small pieces of butter (about pea-sized) still visible, about 1 minute. Scrape the mixture into a large bowl and add chopped chocolate.

4. Pour the buttermilk and vanilla over the flour mixture and, using a rubber spatula, stir and fold until it forms a shaggy, moist dough with some floury bits remaining. Scrape the dough and any remaining floury bits onto the counter and knead a few times until the dough is evenly moist and holds together well.

5. Gently press the dough into a thick 8 x 4 -inch rectangle. Using a large sharp knife, trim the edges to make a neat rectangle and cut into 8 equal squares. Arrange the biscuits on the prepared cookie sheet about 1 inch apart. Sprinkle the tops with the sanding sugar, if using. Bake until puffed and spring back when the tops are gently pressed, 16 to 18 minutes. Move the sheet to a cooling rack and let the biscuits sit until they’re cool enough to handle, about 15 minutes. Serve warm or at room temperature

Place bottom half of shortcake on serving dish, spoon on apricots. Put top half on top of fruit. Spoon on the whipped cream, drizzle with some of the syrup from the apricots and enjoy.

Jul 26

20 Comments

Fire On Ice-Light And Dark Spicy Chocolate Panna Cotta

Fire On Ice Light and Dark Chocolate Panna Cotta

This recipe is for a Marx Food Contest “Fire On Ice”. The challenge is to prepare a cold dish using chillies, Marx Foods sent a beautiful assortment of dried chillies, an exciting array of different types with varying degree’s of heat. I thought Ice cream, beverages, gazpacho but wanted to do something with chocolate that was cold but not frozen. Panna Cotta is one of my favorite desserts, cold and creamy a perfect summer dessert. I have some nice dark and milk chocolate so I thought I would make a duo of panna cotta using both types of chocolate and use different chillies for each. The milk chocolate is more delicate so I used cascabel chillies which are very mild and for the more assertive dark chocolate I used guajillo for a more intense flavor and heat. I garnished with a dollop of lightly sweetened whipped cream sprinkled with a pinch of the chile powder that is used in each dessert. It’s cold, creamy and spicy and absolutely delicious. You can see the pieces of the chillies because I did a course grind, you get a little zing in each creamy bite and the flavor of the chile is front and center. Serve nicely chilled.

Ingredients:

2 cascabel chillies

2 guajillo chillies

1 3/4 cup heavy cream divided

1 1/4 tsp powdered or granulated gelatin

2 tbs sugar

pinch of salt

1 1/2 oz good quality milk chocolate

1/1/2 oz good quality semisweet or bittersweet dark chocolate

2 tsp ground guajillo chile powder (for dark chocolate)

2 1/2 tsp ground cascabel chile powder (for milk chocolate)

Heavy cream sweetened and whipped for garnish

Preparation:

Heat skillet until hot, add the whole chillies and pan roast to dry approx 7-8 minutes turning frequently. Remove from heat and set aside.

When cooled remove stems and seeds and grind each chile separately into a powder. (NOTE: I did a more course grind I wanted small pieces of the chile so every spoonful is a surprise) Set aside.

Two 5 oz ramekins or four 3 oz ramekins, oiled or sprayed with neutral oil or cooking spray.

Chop chocolate and set aside.

Directions:

in small ramekin or bowl pour in 1/4 cup heavy cream and add the gelatin. In larger bowl pour some very hot water (only a few inches). Place ramekin with cream and gelatin in the hot water and let sit. Meanwhile in medium saucepan pour in 1 1/2 cups heavy cream, the sugar and salt and heat to boiling and immediately turn off the heat. Stir gelatin until dissolved in the cream. Divide the heated cream from the saucepan evenly into two bowls. Add the milk chocolate to one bowl and the dark to the other. Let sit for 5 minutes then whisk to combine, the chocolate should be completely melted, divide the gelatin evenly between both bowls,and whisk to combine. Pour one of the bowls through a sieve into measuring cup with a spout so that it’s easier to pour into ramekins. (I used one measuring cup and did each separately), now stir in the chile powder the guajillo for the dark chocolate and the cascabel for the milk chocolate, pour into ramekin (s). Repeat with the second bowl.

Let come to room temperature then cover and refrigerate 4-6 hours or overnight. When ready to serve set each ramekin in hot water for approximately 4-5 seconds. Run butter knife or small flexible offset spatula around the custard to loosen and invert onto serving plate. Serve with lightly sweetened whipped cream sprinkled with a little left over chile powder.

Cold, Creamy and Spicy

Jun 26

12 Comments

Blackberry,Peach Ice Cream With a Hint of Basil

One of my favorite summer fruit pies is the combination of blackberries and peaches. I also really love blackberries with basil and I make a blackberry basil simple syrup that I use for drinks and as a flavoring in many sweet dishes. It’s been really hot here in NYC and my thoughts have turned to ice cream so I took my favorite pie and turned it into a frozen treat. I made a custard base, added some of the blackberry basil syrup before pouring into the ice cream maker and then some sweet ripe peaches that I got at the farmers market. It’s really delicious, you only get a hint of the basil, and I think it adds a depth of flavor to the ice cream that is wonderful. The syrup can be used to drizzle on the ice cream, make a shake or ice cream soda it’s very versatile.

Blackberry Basil Syrup

2 cups blackberries

1 cup + 2 tbs sugar

4 basil leaves

2/3 cup water

Add everything to a saucepan and bring to a boil, continue to boil for 4-5 minutes. Remove from heat and let cool for about 15 minutes. Strain into a bowl pressing the blackberries so all that is left is seeds and a very small amount of pulp. Pour into a jar and refrigerate until cold. Overnight is best. Then you can proceed to clean the strainer removing every seed that is stuck in every tiny little whole.

Custard

1 1/2 cup heavy cream

1 1/2 cup whole milk

5 egg yolks

1/3 cup sugar

Place heavy cream and milk into non reactive saucepan and scald. Add egg yolks and sugar to a mixing bowl and whisk until thick and a lovely light yellow color. Add half of the hot liquid into the yolks whisking constantly (tempering the egg yolks) Pour back into the pan with the rest of the milk/cream, turn flame to med/high stir constantly until it becomes thick and coats the back of your spoon. You should be able to run your finger making a line on the back of the spoon that stays intact. If using a thermometer it should be 170 degrees.

Strain into bowl, cover with plastic directly on top of the custard and let it come to room temperature, then refrigerate overnight or until it reaches 40 degree’s or lower.

Making the Ice Cream

Cold custard

3/4 cup blackberry basil syrup

1 cup chopped peaches (peeled)

Mix the blackberry syrup with the custard and pour into ice cream maker, follow manufacturers instructions. When ice cream is the consistency of soft serve add the peaches and continue churning for a few more minutes or until it’s the right consistency.

Spoon into container and place in freezer for at least 2 hours or until it reaches a scoopable consistency.

Jun 6

32 Comments

Bake Together-Creamy Blackberry,Raspberry,Basil Galette

I am excited about this months Bake Together, Abby’s challenge this month is pie, Very Berry Mini Pies to be exact. As always we follow the basic premise of the recipe but are given the freedom to make it our own. My submission is one of my favorite spring/summer combinations, blackberry and basil. I make gelato, simple syrup and what ever I can from this flavorful combination.I decided to make small galette’s (free form tarts) and fill with blackberries and raspberries folded into a mascarpone basil cream. The crust is my go to pie crust from Julia Child and instead of vegetable shortening I use leaf lard. These sweet little galettes are creamy, loaded with berries and really delicious. Thanks Abby for another great challenge.

The Dough:

1 1/2 cup all purpose flour

1/2 cup cake flour

1 tsp salt

6 oz cold unsalted butter (I used cultured) cut into pieces

4 tbs cold leaf lard or shortening cut into pieces

1/2 cup ice cold water

Add the flour and salt to food processor and pulse twice. Add the butter, lard or shortening and pulse until it resembles crumbs, pour into mixing bowl and add the water. Gently mix to combine. Divide into two discs, cover in plastic and refrigerate for at least an hour.

Filling:

2 pints blackberries

1 pint raspberries (red or black)

4 basil leaves rolled and cut chiffonade

1 egg yolk

1/2 cup mascarpone

1/3 cup sugar

2 tbs flour

pinch of salt

zest of 1 lemon

Add the mascarpone, egg yolk, basil, sugar,lemon zest, flour and salt to mixing bowl and stir to combine. Add the berries and fold in. Refrigerate until ready to use

Preheat oven to 400 degrees

Divide the dough into 8 pieces. On floured surface roll a piece of the dough into a round that is approximately 7-8 inches in diameter. Spoon some of the blackberry mixture into the middle of the round and bring the sides up leaving a little of the berries exposed. Continue until you have 8 galettes’s. Brush with egg wash, sprinkle with sugar and refrigerate for 30 minutes.

When the galette’s are chilled, bake for 35-45 minutes until golden brown. Remove from oven, brush with warmed apricot jam (optional) and let cool on a rack until ready to serve.

May 25

10 Comments

Featured Recipe:Vegan Chocolate Cake And Almond Joy Ice Cream (Vegan)

Vegan Chocolate Cake

I have never really attempted vegan baking before, flourless chocolate cake, yes, but never egg or dairy free. I saw this recipe on a wonderful website Go Bake Yourself, Choc Chip Uru, a very talented young Australian cook and blogger participated in a Virtual Vegan Potluck and adapted this recipe making a few minor changes. Uru provided a link to another beautiful blog Not Quite Nigella also from Australia.The author is Lorraine Elliott, who by the way has a cookbook coming out this year. I was really impressed with the beauty of her website, she is an amazing photographer and her posts are engrossing and beautifully written, and of course her recipes are amazing. I had to make this dessert, and I was thrilled that a vegan friend of mine happened to be coming over for dinner. I followed her recipe making only one minor change, instead of adding water I used coconut milk. I am in love with this cake, if I didn’t tell you it’s vegan you would never know. The cake is tender, rises beautifully, has a gorgeous crumb. Instead of making a cake I used my mini bundt pan and made individual bundt cakes. Thank you Lorraine for such a great recipe and also to Choc Chip Uru for introducing me to her website through your wonderful blog.

I also wanted to serve ice cream with the cake and again had never made a vegan ice cream, sorbet yes, but never dairy free ice cream. I used coconut milk both canned and Silk brand in a carton, I added toasted coconut, brown sugar and a generous chocolate swirl. When I tasted it, I was reminded of an Almond Joy candy bar, so thats what I called this ice cream. Since there are no eggs involved I used the method Jeni of Jeni’s Splendid Ice Cream uses, making a pudding, using cornstarch as a thickener for the coconut milk. It’s genius and absolutely amazing ice cream.

The dessert was a huge hit, so I asked if I could post the recipe for this amazing cake and Lorraine generously gave me permission. Please visit both websites. These Aussie girls really have wonderful blogs and fantastic recipes.

Chocolately Rich Vegan Chocolate Cake (Egg & Dairy Free)

An Original Recipe by Not Quite Nigella

1.5 cups plain or all purpose flour
1.5 cups brown sugar
6 tablespoons cocoa, sifted
1.5 teaspoons bi carbonate of soda
1 teaspoon salt
1.5 cups water
1/2 cup mild flavoured vegetable oil (eg. canola oil)
3 tablespoons white vinegar
4 teaspoons vanilla extract
75g/2.5oz dark chocolate (dairy free) finely chopped

Chocolate syrup or icing

1/2 cup water
1/2 cup icing or confectioners sugar
1 teaspoon cocoa
100g/3.5ozs dark chocolate, roughly chopped

1. Line a 20cm round baking tin with parchment and preheat the oven to 180C/350F. Combine dry ingredients in a large bowl and mix together. In a jug mix the water, oil, vinegar and vanilla. Stir in chocolate and then pour into the prepared tin. Bake for 25-30 minutes until a skewer inserted comes out clean.

2. While it is baking, prepare the syrup. Heat the water, icing or confectioners sugar and cocoa until boiling and syrup – this may take a few minutes but you do want this syrupy. When thick add the chocolate and then whisk to remove any lumps and melt the chocolate.

3. When the cake is ready, take out of the oven and leaving it in the tin, poke tiny holes with a skewer. While it is still warm, gently pour the syrup over the cake and allow to cool completely before taking it out of the tin. Alternatively, if you allow this to cool and partially set, it takes on the consistency of icing and you can spread it out over the top which is what I did (who knew that inattentiveness would pay off?

Almond Joy Vegan Ice Cream

Almond Joy Ice Cream

1 can full fat unsweetened coconut milk (13.5 oz)

2 cup Coconut milk (I used Silk all natural in a carton)

1/2 cup light brown sugar (lightly packed)

4 tsp cornstarch

2 tsp pure vanilla extract

3 tbs corn syrup

1/2 cup toasted coconut

1/4 cup chopped toasted almonds

Chocolate Swirl

4 oz dark chocolate chopped

1/4 cup coconut milk

3 tbs corn syrup

Preheat oven to 325, spread coconut on half sheet pan and toast in the oven until the coconut is lightly browned. Move the coconut around occasionally so that it browns evenly. This should take about 15 minutes.

To medium size saucepan add the coconut milk, sugar and cornstarch, whisk until smooth and cook over med/high heat until mixture thickens, it will coat the back of a spoon, swipe your finger making a line that will remain intact, it will be slightly thick. Remove from heat and add the vanilla and toasted coconut. Pour into a heat proof container, let it come to room temperature and then refrigerate for at least 4 hours, overnight is preferable.

When you are ready to process in your ice cream maker stir in 3 tbs of corn syrup, this will help it to be a bit softer so it’s easy to scoop. (You can also add 2 tbs vodka this also helps it not to be hard when frozen, I added both the corn syrup and vodka) Add to your ice cream maker following manufacturers instructions. Just before ice cream is ready add the chopped nuts. Remove to freezer container when it’s the consistency of soft serve ice cream.

While ice cream is churning make the chocolate swirl, heat the coconut milk in microwave for 50 seconds, add the chopped chocolate, let sit for a minute or two until chocolate is soft,(if the chocolate is not completely melted put back in microwave for 10 seconds) stir in the corn syrup and stir until its smooth and silky.

To make the chocolate swirl, drizzle some of the cooled chocolate mixture on top of the ice cream and using a butter knife swirl it around, you can do this adding chocolate until you are satisfied with the amount of chocolate swirled into it.

Place in freezer for several hours until it reaches a scoopable consistency.

May 17

17 Comments

Featured Recipe-South-Of-The-Border Chocolate Cookies

Don’t these look good!! Photo by hardlikearmour

Today’s featured recipe is from Sara, her cooks name on Food52 is hardlikearmour. She is a Veterinarian, experienced and prize winning cook and a cake decorator, her cakes are amazingly beautiful and professionally done. Her recipes are approachable, comforting and so very delicious. This recipe for her soft, spicy chocolate cookie is just one of her 110 recipes on Food52. She has been a finalist and/or won prize after prize on both Food52 and Whole Foods. Her Pear and Rosemary Danish is unbelievably delicious and won the contest for Best Recipe for Pears on Food52. Her prize winning recipe for State Fair Cream Puffs is so wonderful, you will think you have died and gone to heaven and the Bourbon Chocolate Whipped Cream filling is truly heavenly. It’s not just sweets that Sara specializes in, her savory dishes and drinks are amazing also, try her incredibly complex and delicious Chili El Pastor one bite and you will understand that she is a master at blending and balancing spices. I am also including my favorite summer drink that she developed. I triple the recipe every time I make it, Sara’s Lime in the Coconut Float is made with a delicious lemongrass and Lime simple syrup. The simple syrup makes an outstanding drink when added to seltzer or make the float, either way it’s absolutely delicious. Please visit Food52 and peruse her recipes, you will want to make each and every one, they are all so good you will have a hard time deciding which to make first and many of her recipes I make over and over, they are just that good.

Makes 40 to 50 cookies

1 ¾ cups sugar (12.25 oz)

1 cup unsalted butter (2 sticks), room temperature

2 large eggs,room temperature

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups all-purpose flour (10 oz)

1 cup dutched cocoa powder (3.25 oz)

1 tablespoon aluminum-free baking powder

2 ½ teaspoons cinnamon

½ teaspoon cayenne – see cook’s note at end of recipe

½ teaspoon fine sea salt

½ cup turbinado or sanding sugar

Preheat oven to 350º F with a rack near the middle. Line 2 to 3 baking sheets with parchment paper or Silpats.

Cream sugar and butter using a stand or hand mixer, until light and fluffy, about 2 to 3 minutes. Add eggs and extracts, and beat until well-combined, about 1 to 2 minutes. In a separate medium sized bowl, whisk together flour, cocoa, baking powder, cinnamon, cayenne, and salt. Add them to the sugar and butter mixture, and mix on low speed until the flour has been incorporated. Increase to medium speed and mix until well-combined, another minute or two.

Roll dough into 1- to 1 1/4-inch diameter balls, then roll balls in sugar. Place 12 to 15 balls on prepared baking sheets – stagger 3 rows each of 2 and 3 balls to get 15 on a sheet. Flatten balls slightly, so they are about ¾-inch thick . Bake one sheet at a time for 9 to 9 ½ minutes, rotating the baking sheet after 5 minutes. The cookies will look puffy, and may seem like they’re not done, but they will be perfect! Allow to cool on the baking sheet for 5 minutes before removing the cookies to a cooling rack. Once cool store in a sealed container to maintain perfect texture for at least several days.

Cook’s notes: 1.) 1/2-teaspoon cayenne gives a pleasant warmth to the back of your throat after eating a cookie or two. If you’re not a fan of heat, feel free to scale back or omit the cayenne. 2.) If you prefer to use regular cocoa powder just add 1 teaspoon baking soda and decrease baking powder to 1/2 teaspoon.

Lime In The Coconut Float

Lime/Lemongrass Simple Syrup

2 limes

1 stalk lemongrass

1/2 cup water

1/2 cup sugar

Thinly slice lemongrass and set aside. With a vegetable peeler remove the lime zest in strips trying to avoid getting much white pith. Set aside. Juice the limes and set juice aside for making the soda.

Combine water and sugar in a small saucepan. Heat on high, stirring or swirling occasionally to dissolve sugar until it boils. Boil for 30 to 60 seconds.

Remove from heat. Add the lemongrass and lime zest, cover with a tight fitting lid, and allow to cool to room temperature. Pour through a mesh strainer into a glass jar. Cover and store in the refrigerator.

Float

1 to 1 & 1/2 tablespoons lemongrass & lime syrup1 tablespoon lime juice2 scoops coconut sorbet (about 1/2 cup total)seltzer, cold Combine syrup and lime juice in a 12-oz glass. Add sorbet. Slowly pour seltzer over the sorbet, it with froth up pretty fiercely. Stir gently after glass is about 2/3 full. Continue to slowly fill glass with seltzer. Serve immediately with a straw.

I want to leave you with a picture of just one of the beautiful cakes that Sara designed.

Gorgeous isn’t it!!

May 12

14 Comments

Dates In A Blanket

I have a large bag of pitted dates, some leftover pie dough from yesterdays pie. I love dates but Medjool are my date of choice for snacking, don’t get me wrong, these dates are good but not medjool and there is a major difference. I really love re-purposing things and hate throwing anything away. When I make a pie I take the scraps and wrap them in plastic and refrigerate them. My idea was to make something similar to pigs in a blanket and using the same principle make a bite size sweet treat. I rolled out the pastry dough, lightly smeared it with a mixture of softened butter, sugar, orange zest and cardamom, cut it into strips and rolled each date in a strip of dough, brushed it with cream and sprinkled on turbinado sugar. These little bites are so easy to make, taste delicious and make the perfect bite size dessert. The dates that were formerly a bit dry are now soft and warm and subtly flavored with the cardamom and orange and are encased in flaky pastry. I did not put amounts for the ingredients, do it according to taste and how many you want to make.

Dates (pitted)

pastry dough (pie, puff or phylo would all work)

softened butter

Sugar (granulated and turbinado)

cardamom

Orange zest

Mix butter, granulated sugar, cardamom and orange zest together. Roll out pastry dough and cut into approximately 2 inch strips. Cut each strip into 2 or 3 pieces so you have enough to encase the date. Roll date in dough, brush with egg wash or cream, sprinkle with turbinado sugar and bake at 375 degres for approximately 20 minutes.

May 11

17 Comments

Mom’s Peach Pie

Mom and me.

Vintage pie recipe number two from my Mom, this recipe is adapted from “The Joy of Cooking”, which was first published in 1931.The original recipe calls for only peaches, I had some that I froze last year and it turns out it was not quite enough peaches so I added blackberries. It’s not your average peach pie, to the peaches you add egg, butter, flour and sugar, the original recipe does not have a top crust but I thought it would be nice. The peaches are creamy, buttery and delicious. You can mix berries (blackberries or raspberries) in with the peaches also. I made this pie for my Mom, she doesn’t live near me and I don’t get to see her as often as I would like, thanks Mom for a wonderful recipe! Happy Mothers Day! I just noticed my Mom is wearing high heels with her robe, gotta love that.

Juilia Childs Pastry Dough

Makes enough dough for a double crust 9 inch pie

1 1/2 cups all purpose flour

1/2 cup cake flour

1 tsp salt

6 oz cold unsalted butter cut into tbs size pieces (I really like using cultured butter)

4 tbs shortening or leaf lard cold

1/2 cup ice cold water

You can make this either by hand or in the food processor. To make by hand, put flours, salt, butter, lard or shortening into mixing bowl, use pastry cutter to combine until it resembles pea size crumbs. Add water mix with fork, gather with your hands, divide dough into a 2 discs and cover with plastic wrap. Refrigerate for 1 hour.

In Food Processor, add the flours, salt, butter and shortening or lard into the bowl of the processor. Pulse a few times until the mixture resembles pea size crumbs. Add the water and pulse a few times until it becomes a cohesive dough. Divide dough into two discs and wrap in plastic and refrigerate for 1 hour.

Makes one 9 inch Pie

Double Pie crust (homemade or pre-made)

6-8 large peaches (approx 3 cups sliced peaches)

1 whole egg or 2 egg yolks

2 tbs flour (if using frozen peaches increase to 3 or 4 tbs)

1/4 tsp cinnamon (OPTIONAL)

2/3 – 1 cup sugar

1/3 cup melted butter

Pre-heat oven to 400 degree

Line pie pan with bottom crust, add the peaches. Whisk together the egg, flour, sugar and melted butter and pour over the peaches.I used frozen peaches so increased the flour to compensate for the extra liquid. If you are making a double crust pie roll out top crust and lay on top, crimp the edges cut a few vents, brush with either cream or an egg wash and sprinkle with some sugar and refrigerate the pie so the pie dough is chilled and then place in oven. To save the oven from spills and drips I bake my pie on a sheet pan, or you can lay foil on the bottom of the oven to catch any spills.NOTE: You can make this pie with only a single bottom crust and if you do follow the directions for baking below.

For Single Crust Pie:Bake at 400 degree’s for 15 minutes then reduce heat to 300 and continue baking for 50 minutes. For double crust pie bake at 400 degrees for 15 minutes then lower to 350 degree’s for 40-45 minutes or until crust is golden brown. Remove from oven when its golden brown and bubbly, let cool on a rack. Serve when completely cooled. A scoop of vanilla ice cream is wonderful with this pie, just saying!!