Posts tagged ‘dessert’

Jan 27

Citrus Semolina Olive Oil Cake

I went to brunch with a friend and she said I had to taste a piece of this lovely citrusy rustic cake. One bite and I knew I had to try to recreate it. I thought it might be a semolina olive oil cake infused with citrus (It was an Italian Restaurant, Saraghina in Bed Stuy Brooklyn). I researched some recipes and came up with this recipe that I adapted from Epicurious. They made it in a 9″ springform pan ( I thought I had one but didn’t) so I decided to use a loaf pan. Their recipe also had candied orange slices on top which I decided not to do but instead rely on the juice and zest of the citrus to provide the citrus flavor. The cake is very moist and sweet, while the cake is hot you poke small holes with a thin skewer all over the cake and pour the warm syrup all over it, let it soak in and then pour some more. I am including the recipe with the original proportion of sugar in the cake but next time I make it I am going to reduce the sugar by half because the syrup really sweetens the cake. The pan is oiled with olive oil and the cake develops a lovely almost crisp exterior on the bottom and sides of the cake.

Citrus Semolina Olive Oil Cake

Makes 1 9 inch loaf or round cake

Syrup:

2 cup granulated sugar

1 1/2 cup water

1/4 cup orange or tangerine juice ( freshly squeezed)

1/4 cup freshly squeezed lemon juice

Zest of small orange or tangerine and zest of a lemon

Place all ingredients in saucepan, bring to a boil on high heat, reduce to medium high and boil for 8-10 minutes until sugar is completely dissolved.

Cake:

1/2 cup olive oil, plus more for pan

1/2 cup sugar divided (1/4 c will go in batter and 1/4 c in egg whites)

1 cup all purpose flour

1/2 cup semolina flour (cornmeal can be subbed if you don’t have semolina)

1 1/2 tsp baking powder

1/4 tsp baking soda

3 large eggs separated

2/3 cup plain yogurt

1/2 tsp kosher salt

zest of 1 lemon

1 tsp vanilla extract

Preheat oven to 350 degrees. Brush baking pan with olive oil, I recommend brushing pan with olive oil and line the bottom with parchment paper brush the parchment with oil as well. Whisk dry ingredients and set aside. Beat egg whites until frothy and add the 1/4 c sugar a tbs at a time until soft peaks form. Using electric mixer beat olive oil and 1/4 c sugar, add the egg yolks one at a time beating well with each addition. Add yogurt, zest, vanilla beat only until combined and add the dry ingredients beating just until combined. Fold in the egg whites and pour into prepared pan, smooth the top and bake 45-50 minutes until golden brown and toothpick inserted in center comes out clean, Remove from oven and while cake is still hot poke holes using toothpick or skewer all over the cake. Slowly drizzle 1/4 cup of the syrup on the cake and when it is absorbed another 1/4 cup of syrup is drizzled over the cake. Let it cool in the pan, to remove run knife or offset spatula around the edges to release and invert onto serving pan. I cut some parchment that fit into the bottom of the pan, that helped with the release.

Sep 19

37 Comments

Apple Cider Applesauce Coffee Cake

I make this recipe every year during apple season, it’s hands down one of my favorites. The cake is so moist and the aroma when baking is heavenly. I like to make homemade apple cider applesauce for the cake, it’s so easy and I think it really adds to the flavor of the cake, but using commercially made applesauce is perfectly acceptable. I saw this recipe in Martha Stewart Living magazine about 6 years ago. It’s loaded with apples, spices and is utterly delicious. I can’t wait for the apples to arrive at the farmers market this will be the first thing I make. My family loves it as do I. It keeps well and even tastes better the next day.

APPLE CIDER APPLESAUCE

1 pound juicy apples (Macintosh work very well) peeled. cored and cut into quarters
1/4 cup apple cider
1 tablespoon sugar, you can use white, turbinado or brown your choice
pinch of salt

Clean, peel, core and quarter the apples. Add to a medium saucepan. Add the cider, sugar and salt and boil until apples are soft. Remove from heat and mash (I used a potato masher) keep some small chunks of apples. Set aside to cool.

THE CRUMBLE TOPPING AND CAKE

The Crumble Topping
4 tablespoons unsalted butter
1/2 cup dark brown sugar packed
1/4 cup old fashioned rolled oats
3/4 teaspoons cinnamon
1/4 teaspoon salt
1 cup toasted pecans chopped (If you have a nut allergy the nuts can be omitted)
The Cake
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1/8 teaspoon cloves (Optional, I didn’t use, really don’t like cloves)
1/2 teaspoon salt
8 tablespoons 1 stick unsalted butter softened
1 cup granulated sugar
1/2 cup light brown sugar packed
4 large eggs at room temperature
1 1/2 cup apple cider applesauce
2 small juicy apples (Macintosh work very well) peeled and sliced
1/2 cup toasted pecans chopped OPTIONAL

Make your crumble topping. In small bowl combine the butter, sugar, oats,flour, cinnamon, salt and pecans mix with fork or by hand to combine. Set aside.
Pre-heat oven to 350 degrees. Coat your tube pan with cooking spray or vegetable oil. (I recommend using a non stick pan) Sift flour, salt, baking soda and spices. Cream butter and white and brown sugar in your electric mixer until smooth about 3 minutes. Add the eggs one at a time make sure egg is incorporated before you add another one. With mixer on low add the applesauce and then the flour mixture. Mix just until combined. Add the optional chopped pecans and fold in.
Pour batter into oiled pan. Place apple slices on top of cake tucking some into the batter,sprinkle on the crumble topping. Bake for 60-70 minutes check by inserting cake tester (I used a bamboo skewer) near the middle of the cake and it should come out clean. Remove from oven and let cake cool in pan on wire rack.
Remove from pan and if you do not serve immediately wrap in plastic wrap and store at room temperature until ready to serve. NOTE: if you make in a bundt pan like I did it could take some coaxing to get it out of the pan when cooled. It could be easier to remove from a tube pan because it does not have all the grooves that a bundt pan does.

Sep 18

23 Comments

Fig And Goat Cheese Tart

Figs are in season and then they are gone like a flash. I wanted to take advantage of the beautiful fresh figs available in a recipe using Mosto Cotto syrup. It’s delicious, and can be used in both sweet and savory recipes. I used it as a syrup to pair with a buttermilk panna cotta and as a glaze for ribs. It’s so versatile. For this recipe I steeped fresh mission figs in Mosto Cotto with black peppercorns, orange and cointreau. I wanted the figs to retain their shape and texture so instead of poaching in the syrup I steeped them for a few hours. The figs were soft but firm enough to retain their shape and the flavor of the syrup permeated each fig. I then sliced them, and reduced the syrup by about half and used it as a glaze for the figs. The tangy goat cheese only slightly sweetened with honey and the figs steeped in delicious Mosto Cotto syrup is delicious. I made a traditional pie dough because I wanted something flaky and a bit more delicate than a tart dough, I used my go to recipe from Julia Child. This would be equally delicious though in a more substantial tart crust or even puff pastry.I created this recipe when I was asked to do a guest post for Marx Foods, who carry Mosto Cotto, and I happily agreed to do so. I will always keep a bottle in my pantry, it’s just that good. The beauty of this tart is how easy it is to prepare. It really takes almost no time at all to put together, and makes a lovely not too sweet dessert or put a slice or two of prosciutto di parma on top for a nice lunch. NOTE: If you can purchase Mosto Cotto I highly recommend but if you can’t use wine, the Mosto Cotto is made from Montepulciano grapes from the Abruzzo region of Italy and also Amarena Cherries, try to find a wine using those grapes if you can (Montepulciano d’Abruzzo) for the syrup if you cannot then use a good red wine it will be fine.

Figs and Syrup

1lb (6-7 fresh ripe figs)

1/2 cup Mosto Cotto Syrup

1/2 cup sugar

2 strips (approx 2 inches wide) orange skin- careful not to include the pith

3 whole black peppercorns

1 tbs cointreau

Bring mosto cotto, sugar, orange rind, peppercorns and cointreau to a boil, reduce heat and simmer for 10 minutes. While it’s simmering slice the figs in half and place in heat proof bowl. Pour the hot syrup over the figs and cover. Let sit until it reaches room temperature.

Making the tart

10.5 oz soft goat cheese (chevre) at room temperature

1 heaping tbs honey (I used peach blossom)

Favorite pie dough, tart crust recipe. (You could also use puff pastry for this)

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

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.

Blind bake your pie dough, I like to use a rectangular shape for this tart, either use a fluted rectuangular tart pan or a small 1/2 sheet pan. Pre heat oven to 375 degrees. Roll out your dough to fit into the tin, prick with fort multiple times, ( chill in refrigerator at least 20 minutes before baking) place a piece of parchment on top and add pie weights or beans.Bake for 15-20 minutes, remove parchment and weights and bake again for another 15-20 minutes until golden brown. Remove from oven and cool. While the pie crust is cooling slice the figs into thin slices approximately 1/4 inch thick, set aside. Pour the remaining syrup into sauce pan, removing peppercorns and orange zest and bring to a boil, reduce heat to medium and reduce by 1/2 (It takes about 10 minutes) or until syrup thickens. Let cool.

Place goat cheese in mixing bowl add honey and whip until fluffy.

Smooth onto tart, arrange figs on top and brush some of the reduced mosto cotto syrup over the fruit. Serve as is or it’s delicious to lay a slice of prosciutto di parma on top.

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 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 29

15 Comments

Minted Peaches And Raspberries In Rose’

I grew up in a large Italian family, my Grandfather made his own wine from grapes he grew himself and I remember his home vividly, rows and rows of grapes, fruit tree’s and berry bushes. One dessert I remember is so simple but very delicious, fresh tree ripened peaches, macerated in a little sugar with red wine poured over it. Although I was too young to imbibe, I was allowed a little taste and have made this many times as an adult. I took this simple and classic treat and switched it up a bit, muddling fresh mint with sugar and macerating peaches and raspberries, then instead of red wine I used rose’. It’s light, refreshing and delicious and the mint adds a lovely freshness that goes perfectly with the fruit and wine. This is not the type of recipe you have to follow exactly you be the judge of how much fruit and wine to use. Tailor to your taste. Note: I used frozen peaches and raspberries that I flash froze, if using frozen it may have to macerate a little longer so that the fruit thaws a bit. I entered this recipe in the food52 contest for your best recipe using mint.

Serves 2

2 ripe peaches peeled and sliced

1 cup raspberries

2-4 tbs sugar (start with 2 and increase depending on sweetness of fruit)

handful mint leaves torn

12 oz (approximately) rose or pink champagne

Add the sugar and mint to mortar and crush to release the oil from the mint leaves, it will infuse the sugar. Place the peaches and raspberries into a container and pour the sugar and mint over them, toss to combine. Place in refrigerator for 1 hour, tossing again after 30 minutes.

Spoon the fruit with the sweet minty juices into serving bowl or wine glass top with very cold rose, sip the wine and eat the fruit.

Jan 14

12 Comments

Mixed Citrus Curd

Recipe:

Makes 2 cups

1 each orange, tangerine,clementine, lemon (I used a navel orange and honey tangerine)

1 heaping tbs zest from the fruits

1/2 cup juice (mixed from each fruit)

6 extra large or large egg yolks

4 oz unsalted butter cut into pieces (1 stick)

1 1/2 cup sugar

pinch of salt

1 tsp orange zest (added after its cooked)

Instructions

Zest the fruit and set aside a heaping tbs of mixed zest, juice the fruit mix together and set aside 1/2 cup. In mixing bowl add the egg yolks, sugar and a pinch of salt. Beat with hand held mixer until creamy and light. Whisk in the juice and zest and pour into sauce pan. Cook at medium low heat stirring constantly until the sugar has melted and it’s hot to the touch. Now add the butter on piece at a time stirring constantly until the butter is melted. Place thermometer in and continue cooking until it reaches a temperature of 175. Remove from heat.

Pour through a sieve into a bowl, add the 1 tsp orange zest stir to combine and cover with plastic that sits directly on top of the curd, allow to come to room temperature then refrigerate overnight.