Tags: fruit, pie, tarts
I’ve done a pretty traditional LMP here before, so I guess it’s time to try out Gale Gand’s Not-Your-Usual Lemon Meringue Pie. Forget about making pie crust for this– lemon curd and meringue are sandwiched Napoleon-style between layers of crispy sugared phyllo dough. BTW, based on the previous Gale Gand stuff we’ve made, I was not at all surprised to see phyllo pop up here.
This is a pretty dessert and it’s pretty straightforward, too. It does need to be served fairly soon after it’s stacked up, but you can make the lemon curd and bake the phyllo crisps plenty ahead of time. Wait till the last minute to get the brown sugar Swiss meringue done, though.
We liked this “pie” a lot. The pretty layers do smoosh as soon is they’re hit with a fork, but that’s okay. The lemon curd is a gentle one…not too puckery. The recipe left me with extra curd, which is no problem in my books, but I would recommend reducing the meringue amount by at least a couple of whites, if not by half.
For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here). Here’s a video of the BWJ episode (this dessert is in the second half). Don’t forget to check out the rest of the TWD Blogroll!
Tags: baking, citrus, tart
I only seem to get my hands on a few blood oranges each winter and when I do, I always think I should to do something special with them. That’s why last week I took Dorie’s Pink Grapefruit Tart and turned it into a blood orange one. This tart is a take on a favorite of hers called Pétale de Pamplemousse from Hugo & Victor, a swanky shop in Paris. It has a sweet tart shell with a layer of lemon-almond frangipane cream hidden under a rich citrusy crémeux. Frangipane we’ve done before, but crémeux is a pastry cream luxuriously enriched with heaps of butter and softly set with gelatin. These several steps each have their own wait times as well, so it’s best to spread the process out over two days.
OK, here’s where I ran into trouble on this one…I’m not a vegetarian, but I don’t eat red meat so I try to avoid gelatin, too. I also try to not get too crazy about it, because I’ve worked in kitchens for years and I know that gelatin gets slipped into things one would never even suspect. But if I know it’s in there, I don’t go for it on a menu and I don’t make it at home. The word “crémeux” is a tip-off that gelatin is involved (although some chocolate ones don’t need it to set), so I wanted to find my way around that to make this tart. I tried agar-agar once, likely messed it up, and haven’t tried it again (although Zosia did and it looks great!). I tried fish gelatin another time, had good success, but have since decided that I’m creeped out by it. Poking around, I found that I had half a packet of a plant-based kosher gelatin in the cupboard. I have absolutely no clue what I did with the other half of the packet…I remember buying the stuff but have no memory of using it….but it was about equal in amount to half the gelatin called for in the recipe, so I made a half-batch of everything (for a 7-inch tart) and added that to my cremeux base. The next morning, however, my crémeux was still very loose, so either the setting ratio is different (the packet didn’t compare it to regular gelatin), or it was too old (I admit that I’d had it in the cupboard for quite a long time). I broke down and brought home a leaf of sheet gelatin from work that night, scraped the cremeux back into the mixer, blitzed in the bloomed gelatin leaf and poured it straight into the crust to set. Fine, that worked.
This tart was beautiful and perfectly delicious, and fresh citrus can certainly brighten up a frosty late Februaury day. Dorie says you could omit the almond cream to skip a step and keep it simpler, but I really think the flavor adds a lot to the tart. All that said, while I’m willing to tinker around with different gelatin alternatives (has anyone tried Natural Desserts Vegan Jel??), I’m not sure this will be a repeater for me. If I make something this butter-heavy, generally I want it to be because frosting is involved…yeah, yeah, I’m a cake person.
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Tags: baking, bundt, cake, chocolate, dessert
This Crème Bruléed Chocolate Bundt is the first, no second, no make that third Mary Bergin chiffon cake we’ve made. I’ve liked them all…I think I just really like the spongy, fluffy softness of chiffon cakes. And it also helps here that I love chocolate and Bundts. And crème brulée, too…who am I kidding? I knew this would be good.
If you watch the video of the BWJ episode, you’ll see that this chocolate chiffon Bundt gets its center stuffed with raspberries and then a big glug of vanilla crème brulée custard is poured over top of the whole shebang and torched. I figured that as soon as the brulée was poured on, the cake pretty much needed to be eaten up…This would be very dramatic and impressive for a crowd, but since I was just making it for two of us, I had to both reduce the recipe and settle for adding the custard to order. I made a half recipe of the cake (in my 6-cup Bundt pan) and a half recipe of the brulée cream, too. I was convinced, even though I’d sprayed the heck out of my Bundt pan and coated it well in cocoa (which I prefer to use instead of flour for a dark chocolate cake), that the cake would stick like crazy and rip when I tried to unmold it. It didn’t! I made sure to kind of gently nudge it from the sides with a little offset as it started to cool and shrink in a bit, and it released perfectly– phew!
I used my darkest cocoa powder (Valrhona) and my Bundt had great flavor. The chiffon was easy to make, too…in fact, I did the whole thing in my bathrobe (TMI??). I’d happily make it again on its own, just to have with ice cream or whipped cream. I liked the stovetop water bath method for thickening the crème brulée…that was new to me, and it came out nicely. After the better part of a day in the fridge, the brulée had thickened up well and I was able to pour it over a single slice without it looking a mess. All in all a winning dessert for Valentine’s Day weekend.
For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here, along with a video). Don’t forget to check out the rest of the TWD Blogroll! (Update: I see from the blogroll that some folks wound up with a thinner custard, in which case I’d just serve it as an anglaise sauce on the plate.)
Valentine’s Day calls for something super-chocolatey, right? Chocolate mousse, maybe? Or perhaps frozen chocolate mousse? Would it sound sexier if we said it in French? Mais bien sûr…Marquise au Chocolat it is.
This is a delicious and decadent dessert. Butter, dark chocolate, sugar, whipped cream– it’s all in there, baby. Oh, and raw egg yolks, too. This was a hot topic for our group, and if you’re concerned (I wasn’t really), some alternative ideas were floated around. I thought about making a whole recipe in a loaf pan because it can keep for a month in the freezer, but decided to just make a few servings worth and set them up in the little molds I use for coeur à la crème.
I think the deep chocolate flavor and the creamy texture are best enjoyed after the marquise has had several minutes to temper outside of the freezer. You’ll probably need to do that anyway to get your plastic wrap liner to easily release from the mold. If you make a larger loaf, Dorie says dental floss or a warm knife is the way to cut nice slices. This would be lovely with berries or crème anglaise or whipped cream. I had a can of coconut cream that I tried unsuccessfully to whip…it wouldn’t get anymore volume than a foamy sauce, so I just went with it.
Tags: baking, bread
I’ve been intrigued by Lora Body’s Salsa Quitza recipe for a long while…I’ve nominated it at least five or six times, but seems I was the only one so interested! With refried beans in the crust and layers of cream cheese and salsa in the filling, I’ve never heard of this bizarre Southwestern quiche-pizza hybrid thing. Must be a Lora Brody original. I made it for Sunday’s game (which did not at all end the way I hoped it would, by the way), and my husband asked what to expect…I told him the only thing I was sure of was that it would be weird.
The quitza crust is a bread dough that can apparently also be made into a loaf, if you don’t want to go full-quitza on it. The dough instructions call for a bread machine, but I don’t have one so I made it in my stand mixer and let it rise on the counter. I combined the ingredients in the “regular” way, with yeast and liquids first (including the not-so-regular addition of refried beans…I used canned pinto), followed by the dry stuff. The dough was soft, but not sticky, and made a nice ball after about eight minutes of knead-time. I let it rise twice, about 45 minutes to an hour each time, before shaping it in the pan.
I made half a recipe and baked it in an 8″ regular cake pan. For the filling, I followed Cher’s suggestion to decrease the salsa by about half (proportionally, of course, for my half recipe), and I also chose to reduce the cream cheese layer by a couple of tablespoons and add on a smear of refried beans, since I had extra from the dough. I topped it with a mix of cheddar and mozzarella.
OK, yeah, it was kind of weird, but good-weird. The dough was soft and rose high, like a deep dish. The filling was really creamy from the cream cheese (and I’m glad I reduced the cream cheese and salsa or it would have been sloppy and too much). And it went well with beer. If I make it again, I think I’ll sprinkle some olives on top.
Tags: baking, cake
A weekend cake- I love it! A good cake does make the weekend even better, if you ask me. (Hopefully it will make the nor’easter we’re about to get socked with better, too!) This one’s a simple loaf cake, but it’s flavored with brown butter, vanilla bean and rum. Simple but special.
I have a French blue steel loaf pan, and I thought it naturally appropriate to use for a French cake. I like that the pan has perfectly straight, not flared, sides. It’s longer and slimmer than the standard 9×5, so I was sure to check it in the oven plenty early.
The ingredients are lovely and fragrant, and the cake smells so good out of the oven, that it’s hard to wrap it up and let it sit overnight like Dorie suggests. It’s less buttery and heavy than a pound cake but has a similar delicious crust. This cake is good on it’s own or with a sauce. (I’m going to try it in early summer as a strawberry shortcake base.) If you can’t eat it all up over the weekend, don’t worry because it freezes nicely. Dorie also says stale slices are good toasted, although I don’t plan on testing that out this time.
Tags: baking, bread
Before making Lauren Groveman’s Eastern European Rye, I began to daydream about a turkey reuben on homemade bread. Liz Lemon is not the only one with very specific food fantasies. I was out of rye flour, though, so I bought a bag of local (okay, not NYC, but NY state) farmer-ground organic rye flour from the Greenmarket and got to mixing. I saw a tip to mix the dough in a stand mixer for 3 minutes, turn it off and let the dough rest for 10 minutes, then back on again for about 12 more minutes of kneading. I did this mixing method, and the dough rose nicely, and apart from my three slash marks, it didn’t split open in the oven. The final dough shaping and rising instructions are a little wacky when you read them in the book, but in this video, Groveman demonstrates those same steps on her pumpernickel loaf recipe. They are still wacky, but are at least understandable after seeing them on video.
The bread that I wound up with was not the Levy’s-like sandwich loaf I was expecting, but a rustic loaf with more of a true whole grain bread feel and a craggily crust. I couldn’t really get nice sandwich-sized slices from it, so no homemade turkey reuben for me this time (since I have a one-track mind, I did go to Mile End yesterday and get one!), but the bread does have great rye and caraway flavor and it’s nice with salty butter or a bit of good cheddar. I think it’ll make a good tomato soup dunker, too.
I assumed that the whole grain rye I used was the culprit for the denser loaf that I got…after reading Alisa’s post this morning, if I make this again I’ll either just reduce the amount of rye I use or sub a bit of it with some extra white flour and see what I get .
Gale Gand’s Inside-Out, Upside-Down Tirami Sù is pretty different from the tiramisu I usually make. The flavors are all here, but this reinterprets the dessert into a mix of textures and temperatures. Instead of ladyfinger biscuits soaked and layered into something so soft you can glide a spoon through, here you get shatteringly crisp phyllo disks sandwiching a luxurious mascarpone sabayon and an icy-cold espresso granita.
I baked off my scrunched up phyllo disks in 4-inch ring molds, which worked really well. I left the ginger out of the sugar sprinkled on top of them, because I didn’t want that flavor here. I did, however, want a nice splash of Kahlúa in my sabayon, so I added that.
This is kind of a posh plated dessert, but you can get the three easy steps (phyllo disks, granita and sabayon) done earlier in the day and just assemble it all right before serving. You really can’t wait to eat it once you’ve put the granita on, because it starts to melt immediately! By the way, I have plenty of granita left in the freezer…I’m thinking of turning it into an espresso-frappe-milkshake-type concoction. Bonus.