Tuesdays with Dorie BCM: Pear-Cranberry Roll-Up Tart

November 24, 2015 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 9 Comments
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pear-cranberry roll-up tart

I’ve had my Thanksgiving dessert plotted out for weeks now (predictably, it will be a pumpkin pie), but if I didn’t, I think that this Pear-Cranberry Roll-Up Tart would be making another appearance on Thursday.  Yes, a “roll-up tart”…intriguing, right?  I’ve never made a roll-up tart before.  I imagined forming it would be like making a strudel with pie dough, but actually it was more like rolling up a burrito.

The filling here is made from seasonally appropriate pears– I used Bosc– and cranberries.  I think baked pear desserts are pretty awesome, and the orange and ginger flavorings in this filling really compliment the pears (and the cranberries, too).

The fruit is rolled inside the very same galette dough we used for our Apple Pielettes last month.  I’m big on this dough.  It couldn’t be easier to  handle and it bakes up really flaky (the sanding sugar on top here is a nice sparkly, crispy touch).  Also, it slices cleanly, so you get a good presentation instead of a crumbly mess.  I’ll certainly be trying it out on a regular pie at some point.

pear-cranberry roll-up tart

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.  Happy Thanksgiving!

Tuesdays with Dorie BWJ: Hazelnut Baby Loaves

November 3, 2015 at 2:36 pm | Posted in BWJ, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 4 Comments
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hazelnut baby loaves

For all the yapping I did last week about wanting my own dessert, I have to admit that I shared one of Johanne Killeen’s individual Hazelnut Baby Cakes.  It wasn’t that I didn’t want a whole little loaf cake all to myself…it’s just that a mini loaf is actually kind of a lot of cake.

These mini loaves were easy to make.  I did take them out of the oven a few minutes before the time noted in the recipe, and I did replace one tablespoon of butter with this lovely hazelnut oil that I bough a while back to use in vinaigrettes and keep forgetting about.  Other than that, I followed the recipe as-is.  I was pleased to use my mini loaf pans, which almost never see the light of day.

The cakes themselves aren’t too sweet, so it’s nice to serve them with a little something.  In addition to the suggested mascarpone-whipped cream (sans grappa, thank you), we had our baby cakes with poached pear slices and candied hazelnuts.  Speaking of that cream, after I made my husband a birthday cannoli cake a few months ago and frosted it with mascarpone whipped cream,  I decided that adding a nice blob of mascarpone is the best way to stabilize whipped cream.  It’s light, tastes delicious and holds up perfectly for a few days.  I highly recommend.

hazelnut baby loaves

For the recipe, see Baking with Julia by Dorie Greenspan.  There’s also a video of the TV episode.  Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Apple Pielettes

October 27, 2015 at 7:00 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 20 Comments
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apple pielettes

Sometimes I just don’t want to share a dessert.  When I want my very own cake, I have a cupcake.  When I want a pie all to myself–let’s not talk about the time I ate an entire Mrs. Smith’s for dinner–  these Apple Pielettes, made in a muffin tin, will fit the bill nicely.

This recipe uses Dorie’s galette dough.  I don’t think we’ve made it before, but it was easy to do in the food processor and easy to work with. Remembering the kuchen from a few weeks ago, I was mentally prepared to be annoyed fitting the dough into cavities of the muffin tin, but this was actually no problem at all (although you’ll probably find that you need to cut your dough circles slightly larger than the recipe states if you really want to fill the tins).  The dough baked flaky and crisp…I’d use it for big-girl pies, too.

The filling is nice, with apple, of course, (which I didn’t bother to peel) and flavors from dried apricots, raisins and a bit of orange marmalade.  If you are an all-American apple pie purist, I’m sure you could fiddle with the insides to get just what you want.  After all, it’s your very own pie.

apple pielettes

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Tiger Cakes

October 13, 2015 at 6:10 pm | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 22 Comments
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tiger cakes

I first had a Tiger Cake a couple of years ago at a beautiful bakery in Montreal, but I had no idea what it was called.  I don’t think there was a sign and I just pointed to it and I took it to-go.  When I ate it I thought it was so delicious– moist and chewy with ganache in the center– that I kicked myself for not having gotten its name.  I could tell that it had almond flour in it and its texture seemed like a financier, so I immediately Googled around in English and French (it’s limited, but thanks to my fluent mother, I can speak some– especially food words!).  I found exactly what I was looking for on several French sites, les tigrés au chocolat.  Although I once posted about a tiger cake, it was a very different animal, and I never did make les tigrés at home.  I didn’t forget about them, though, and was delighted to see a recipe for Tiger Cakes in Baking Chez Moi.  I have nominated the recipe several for TWD times now, and I am really glad that its time has come!

This batter is a lot like a financier, or maybe more like a friand, with melted butter and egg whites.  It stirs together in just a few seconds.  Dorie’s recipe has finely chopped chocolate mixed into the batter to give the tiger cakes their stripes, but a bunch of those French recipes I saw called for chocolate vermicelli instead.  Makes sense to me…jimmies do look like stripes.  I have a box of nice Dutch dark chocolate ones, so I went ahead and used them (and also saved the trouble of chopping up chocolate into tiny flecks).  I just eyeballed the amount.  Some folks had trouble getting their baked tigers out of the tin, and recommended greasing well.  My mini muffin mold is non-stick and has only been used a couple of times so it’s still pretty slick.  I used a bit of spray for added insurance and I didn’t have any sticking issues.  The ganache on top isn’t strictly necessary, but it sure is good.

These were great…just what I remember from Montreal.  Cute, too.  I will definitely repeat this one.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Concord Grape and Peanut Butter Crumble

October 4, 2015 at 1:13 pm | Posted in cobbler, crisps, shortcakes, sweet things | 5 Comments
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concord grape and peanut butter crumble

Concord grapes are one of the highlights of fall in the Northeast.  Every autumn, I’m sure to make a pie and a batch of jam from them.  Thinking about what else I could do with the purple-blue beauties, a crumble seemed like the next logical experiment.  A peanut butter crumble, of course.

I prepped the fruit for the crumble in much the same way I do when I make the pie.  It sounds a bit tedious to seed the grapes one-by-one, but it’s only about a quart of grapes, so it doesn’t take too long.  It’s one of those zone-out prep tasks that’s really worth the step.  After a stint in the oven, the fruit bakes up jammy and deeply purple and the crumble topping tastes like peanut butter cookies.  This one’s definitely added to the annual list.

Concord Grape and Peanut Butter Crumble- serves 4-6

Steph’s Notes:  You can mess around with this crumble topping a bit if you want or need to.  For instance, you can sub AP flour for the whole wheat or chunky PB for smooth. And if you don’t have peanut butter powder, just leave it out.

for the crumble topping
1/4 cup + 2 tbsp whole wheat pastry flour
3 tbsp rolled oats (old-fashioned or quick)
1 tbsp peanut butter powder
2 tbsp coarsely chopped peanuts
2 tbsp granulated sugar
2 tbsp light brown sugar
1/8 tsp cinnamon

pinch of salt (bigger pinch if your peanuts are unsalted)
3 tbsp smooth peanut butter (I used a “natural” one)

3 tbsp (1.5 oz) unsalted butter, melted

for the fruit mixture

4 cups stemmed concord grapes (about 1 1/4 pounds), rinsed well and patted dry
1/4 cup+ 2 tbsp granulated sugar
2 T cornstarch
pinch of salt
squeeze of lemon juice

-Start by making the crumb topping.  Combine all dry ingredients for the topping in a medium bowl, then stir in the peanut butter and the melted butter.  It will resemble a soft peanut butter cookie dough, but after chilling briefly, you’ll be able to break it into clumps.  Put the topping in the fridge while you preheat the oven to 350°F and prepare the fruit filling.

-For the filling, slice grapes in half and remove the seeds.  As you work, put the seeded grapes (and their skins, which tend to easily slip off–don’t worry about it) into a large sieve set over a medium bowl.  Drain off grape liquid, saving 2 tablespoons.

-Whisk the sugar, cornstarch and salt in another medium bowl to blend.  Mix in drained grapes, reserved juice and squeeze of lemon juice.

-Put the fruit mixture in the bottom of a greased ceramic or glass baking pan, approximately 8-9″ in diameter.

-Sprinkle the chilled topping evenly over the fruit mixture, breaking it up into clumps and crumbles.  Bake until topping turns golden and juices are bubbling, about 35-40 minutes, turning at the halfway point.

-Let cool on a wire rack at least 30 minutes before serving.

TWD Rewind: Cheese and Tomato Galette

September 29, 2015 at 1:04 pm | Posted in BWJ, groups, other savory, savory things, tuesdays with dorie, veggies | 13 Comments
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cheese and tomato galette

Flo Braker’s Cheese and Tomato Galette is more of a revisit than a rewind.  I first made this one with the group a couple of years ago, but I’ve also made it many times since.  I hope I’ll still see tomatoes at the Greenmarket here for a couple more weekends, so I can squeeze in one more of these this year!

The dough is the only tricky part about this galette.  It bakes up nice and crisp, but it starts out super sticky.  I roll it well-chilled and directly on the parchment I’m going to use for baking so I move it as little as possible.  After the dough is rolled into a circle, it’s then easy to just slide the parchment onto the baking sheet, top it and pleat it up. 

The recipe specifies the filling as tomatoes, basil, mozzarella and jack, but I play around with the herbs and melting cheeses depending on what’s in the fridge.  I’ve used dill, cilantro or parsley (even pesto–which is amazing!) to replace the basil, and while I do always like to use the mozzarella in here, I’ve subbed the Monterey jack with cheddar, provolone, etc.  Also, I like to season the tomatoes with salt and pepper.  If the tomatoes give off some liquid while the galette bakes, I just tip it out with a spoon at the half-way point so it won’t make the tart watery.

For the recipe, see Baking with Julia by Dorie Greenspan, or look around…it’s out there.   Don’t forget to check out the rest of the TWD Blogroll for other rewinds this week!

Tuesdays with Dorie BCM: Apple Kuchen

September 22, 2015 at 3:53 pm | Posted in BCM, cakes & tortes, groups, sweet things, tuesdays with dorie | 16 Comments
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apple kuchen

I have to say that I wasn’t too sure about this Apple Kuchen when I started putting it together.  I did not doubt that it would be tasty…I mean, apples and custard inside a sweet crust….yeah, that’s good, obvi.  This sounded like it would be the high-rise cousin to the low-rise Alsatian Apple Tart.  It’s just that I did not get off to a very good start making it.

The crust was easy enough to make and roll out, but let me tell you that getting a soft, delicate crust pressed neatly into a tall springform pan is a pain in the you-know-what.  It was frustrating enough that the dough cracked into like a 1,000 pieces, but while I was pressing them back together into something crudely resembling a crust, the clasp on said springform decided to pop and now will not stay closed (actually, now it’s in the recycle bin).  Ugh.  I needed to go with it at that point, so I put a tight rubber band around the pan to hold it closed, dusted cookie crumbs on the bottom, piled it full of apples and chucked it in the oven to par bake.  Not my most brilliant idea, as within a few minutes, the rubber band popped in the heat and the buckle opened up again, cracking the crust.  I scrambled around and found a small pie pan that was big enough to hold the springform but tight enough to keep the buckle in the closed position.  The dough was still soft at that point and seemed to come back together when the pan was re-closed, but with all those apples in there, I really couldn’t tell what condition it was in.

After the par bake, I poured in the crème fraiche custard (confession:I replaced 1/3 of the crème fraiche amount with buttermilk to lighten the calories a bit) and scattered on some plumped raisins.  I was amazed that the custard did not immediately leak out the pan, so I hoped for the best.  I was just making a half-recipe (6″), but I left it in the oven the full time.  A knife poked into the center still didn’t come out completely clean after an hour, but I took it out away.  After it came to room temp, I popped my springform-in-pie-plate contraption it into the fridge for extra insurance that the custard would be fully set.  And then the moment of truth…

Guess what.  The crust was perfect.  There was not one spot torn or cracked and not a drop of custard had leaked out.  How this happened, I do not know.  It’s like it self-healed in the oven.  It was very handsome, actually, and delicious…chockablock full of chunky apple pieces with rummy custard seeped around them.  Now that I know to relax about the crust, next time, I’ll either mix the raisins in with the apples at the start or I’ll skip the final step of running the kuchen under the broiler with extra sugar and butter on the top…or maybe I’ll do both.  The raisins were a little too brûléed for my tastes…they started off as golden raisins, but you can see in the picture what happened to them under the broiler!

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: Twice-Baked Brioche

September 15, 2015 at 5:52 pm | Posted in breakfast things, BWJ, groups, sweet things, sweet yeast breads, tuesdays with dorie | 5 Comments
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twice-baked brioche

After making the dough for Nancy Silverton’s Brioche Tart with White Secret Sauce, I had enough of it leftover for a brioche loaf to tuck into the freezer.  Twice-Baked Brioche, or bostock, is just the thing to make with extra brioche, especially if it’s a little stale.  It’s the brioche equivalent of an almond croissant.  Take slices of brioche, douse them in a orange flavored syrup, smear them with almond fangipane and sprinkle them with sliced almonds.  Then pop them in the oven until toasty brown.

With a cup of strong coffee in the morning or warm, with a little scoop of ice cream for dessert, this is really good…yup, really good.  Going on the repeat list.  I may even keep a little pot of frangipane in the freezer to have on hand whenever I crave bostock.

For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Jam-Filled Sandwich Cookies

September 8, 2015 at 8:35 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 12 Comments
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jam-filled sandwich cookies

I may not be going back to school this week, but in solidarity with the children, I am happy to indulge in some after-school-style snacks.  Oh, wait– I don’t have children.  More Jam-Filled Sandwich Cookies for me, I guess!

These little shortbread cookies are so simple, yet so tasty.  I was initially expecting them two be to separate cookies glued together with jam, but instead, two cookies are sealed together to form one, with jam hiding in (and, ehem, sometimes peeking out from) the center.  Almost like baby handpies.  I made two flavors, sour cherry and concord grape.  Despite the fact that my kitchen has basically no climate control, I didn’t really have any trouble with these in the heat. The dough came together in like five seconds and rolled out no problem between two sheets of parchment.  I chilled it before cutting and afterwards I chilled the rounds before assembly.  As I applied the jam blobs to the bottoms, the dough rounds softened just enough to not crack too much when I sealed on the tops.  It all worked out deliciously well.

jam-filled sandwich cookies

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: Brioche Tart with White Secret Sauce

September 1, 2015 at 3:00 pm | Posted in BWJ, groups, pies & tarts, sweet things, sweet yeast breads, tuesdays with dorie | 11 Comments
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brioche tart with white secret sauce

Nancy Silverton’s Brioche Tart with White Secret Sauce is known as “the tart that made Julia cry.”  If you don’t know why, then you’ll just have to watch the end of this video to see.  We’ve used brioche before to make tarts, back in the BFMHTY days.  Seems unusual and maybe it’s just called a tart because of its shape, but brioche is a good base to hold up to juicy fruit.  This tart has a quick and easy crème fraiche (although I really used labneh) custard filling and is topped at serving time with a “secret sauce” and poached fruit.  I didn’t need a box of tissues to eat this myself, but it’s plenty good, thankfully, as there’s a lot to do to if you make all the components.

Formed in a ring or a cake pan, the brioche bakes up golden and fluffy, with a tall back crust.  I was a bit worried that the custard in the center wouldn’t set, but it did.  “White Secret Sauce” sounds a little dodgy to me, but really it’s innocent enough…a sabayon folded with whipped cream.  The sabayon is made with caramelized sugar and wine, but if you didn’t want to take the time to make it, the tart would be absolutely fine, and a bit less sweet, with just some fruit for garnish.  I quick-poached some ripe apricots and plums in a portion of my caramel-wine syrup, but again, if you can’t be bothered and have nice fresh fruit, just use it as-is or macerate it with a light amount of sugar.  You can also use dried fruit, in which case I do think they would be better plumped in liquid.

For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here and there’s a video, too). Don’t forget to check out the rest of the TWD Blogroll!

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