Posts tagged ‘Abby Dodge’

Aug 13

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.

May 7

22 Comments

Bake Together:Date And Orange Cornmeal Buttermilk Muffins With Cardamom Streusel Topping

Bake together with Abby Dodge this month is Cornmeal buttermilk muffins. I just want to say that I love participating in this, it is a wonderful way to be creative and as always I have a lot of fun. I used Abby’s basic recipe for Cornmeal Buttermilk muffins (original recipe found by clicking on Abby Dodge above) and added my own touch. My latest obsession is with Medjool dates, the are so soft and creamy and sweet I find myself snacking on them several times a day. Dates and orange and cardamom go together really well so I thought I would incorporate all those wonderful ingredients into these muffins. The muffins contain orange zest and dates and I made a streusel topping flavored with cardamom. NOTE: I also decreased the sugar to 1/4 cup because the dates are so sweet and I made a dozen mini muffins rather than 6 large ones.

For the muffins:
3/4 cup (3 3/8 ounces) all purpose flour
1/3 cup (1 1/3 ounces) finely ground yellow cornmeal
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon table salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
3 tablespoons canola or vegetable oil
1/2 cup chopped medjool dates pitted

1 1/2 tsp orange zest

Streusel Topping

3 tbs flour

2 tbs light brown sugar packed

2 tbs granulated sugar

1/4 tsp cardamom

2 tbs soft butter

Position an oven rack in the center of the oven. Heat oven to 350°F. Line 6 regular-sized muffin cups with paper or foil liners or to make mini muffins 12 liners in 12 cup muffin tin.

Mix the soft butter, flour, sugars and cardamom and set aside.

In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk until well blended. Measure the buttermilk using a 2 cup glass measure, pour buttermilk into blender and add the chopped dates , pulse a few times so that the dates are broken up but still are in small pieces, add back to 2 cup measuring cup. Add the egg, oil, and orange zest and mix with a table fork until well blended. Pour the liquid over the dry ingredients. Using a rubber spatula, gently fold (no stirring) until just blended.

Portion the batter evenly among the prepared muffin cups (1/4 cup of batter per cup will be about three-quarters of the way full a little less for mini muffins). Crumble the streusel topping on each muffin. Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, 18 to 20 minutes for larger muffins because mine were smaller it took 15 minutes to bake. Move to a wire rack and let cool for 15 minutes. Carefully remove the muffins from the pan and set them on a wire rack. Serve immediately or cool completely and stow in an air-tight container at room temperature for up to 2 days. I like them best when they are served warm so please reheat before serving.