Tags: baking, fruit, tarts
Leslie Mackie ‘s Baked Yogurt Tart was one that I was rooting for in this month’s recipe nominations. The combination of fruit and yogurt in a pie crust sounded pretty good to me!
Instead of using berries for my tart, I pitted some of the sweet cherries I got from my CSA. I see now that I could have squeezed lots more cherries in there…I’ll keep that in mind when I make this again (which may be for this weekend’s BBQ with the in-laws). Also, I left the chopped almonds off my tart and added in a little almond extract instead.
The recipe says to bake it till brown on top. Mine took the full baking time but was nowhere near golden brown afterwards. I didn’t want to overbake it and since I could tell the custard was set, I just went ahead and took it out. When cut, this tart held its shape and reminded me of a cheesecake. I actually thought the filling could be a tad softer– I’m not sure if it was the thick Greek yogurt I used, or if the amount of flour used to thicken the filling could be reduced a bit (3/4 cup is a lot of flour!). I may fiddle with a couple of things next time I make this, but, all in all, it’s a tasty spin on a summer fruit tart.
Tags: baking, savory
Flo Braker’s Cheese and Tomato Galette uses the same cornmeal and sour cream dough as the Crunchy Summer Fruit Galette we did last summer. The dough was still as sticky as I remembered, but I rolled and formed it directly on the parchment I used for baking, so I didn’t tear my hair out.
The recipe specifies the filling as tomatoes, basil, mozzarella and jack, but you can play around with the herbs and melting cheeses. You can see I used dill in lieu of basil, and while I did have mozz in here, I used a more flavorful washed rind cow cheese instead of Monterey jack. Also, I sprinkled a little s&p on the tomatoes because I like them seasoned. When I turned my galette in the oven, I noticed the tomatoes had given off some liquid. I just tipped it out with a spoon so it wouldn’t make my tart watery.
I split this with my husband– it’s little. With a salad and a glass of wine, it was a nice summery dinner. I have an extra round of dough in the freezer, so I’ll make this one again.
Tags: baking, bread
When work gets super busy, it’s nice to have a dinner you can essentially pull out of the freezer, like Nancy Silverton’s Savory Brioche Pockets stuffed with asparagus, potatoes and cheese (or whatever you fancy, really). The last time I made her base brioche dough, I assembled a bunch of these little gourmet hot pockets and froze them, unbaked. Waiting for me until I need them, like everything should, right? Asparagus is in full swing at the farmers’ markets here, and this makes a great light springtime dinner with a salad and glass of wine. I can also see these being a good vehicle for those random leftover veggie bits and pieces that are usually kicking around my fridge.
For the recipe, see Baking with Julia by Dorie Greenspan or read Carie’s Loaves and Stitches. There’s also a video of Nancy and Julia making the pockets together. Don’t forget to check out the rest of the TWD Blogroll!
Tags: baking, cake, fruit
Ummm…hello? It’s been radio silent here on this blog for almost a month. How embarrassing, but I just haven’t been baking much lately. We went to the beach (and didn’t want to come back). Then when we did come back, I was given what I can only assume was a punishment schedule at work for having taken vacation time. But, now I’m back in the game, and with rhubarb no less!
I tried really hard to find local rhubarb to make Johanne Killeen’s Fresh Rhubarb Upside-Down Cake. I feel like it should be around these parts by now, but after striking out at three different farmers’ markets, I stopped wasting my time (and MetroCard swipes) and just got a few stalks from the grocery.
This recipe is intended to make several little baby cakes, but I just baked it off as one big mama in a cast iron skillet. It wasn’t super goopy so it wasn’t too scary to flip out of the skillet. Dark brown sugar gives this upside-down topping real character, and crème fraiche makes the cake batter extra tender. I threw a splash of vanilla into the batter, too, which maybe wasn’t totally necessary since it wasn’t called for in the recipe…and since I had vanilla ice cream with it anyway…but whatevs.
I can see this also being a tasty base recipe for stone fruit or even mango upside-down cake. For the recipe, see Baking with Julia by Dorie Greenspan or read Erin’s When in Doubt…Leave it at 350. It’s also here. Don’t forget to check out the rest of the TWD Blogroll!
Tags: baking, cake, dessert
I am a master procrastinator. I should be spring cleaning my disaster of a closet right now. Instead, I am blogging about cake…a cake that I made two days ago, when I was also off work and also should have been spring cleaning my closet. Housekeeping gives me the blues, but cake makes me happy!
I always buy too many bananas at once, so I have this perpetual stash of them in my freezer, waiting to be turned into smoothies or baked with. Although I want to make every single thing in the book Vintage Cakes, I figured I’d start with a cake that would put some of those bananas to use. I’ve made one, no two, banana layer cakes here before, so forgive me if I seem like I’m repeating myself. They’re all good….moist, and most definitely cake and not banana bread.
I think banana cake is a good match for lots of frostings…cream cheese, chocolate, peanut butter. I didn’t use the coffee walnut buttercream that is paired with this cake in the book. Instead I frosted it with some leftover chocolate frosting that I brought home from work a couple months ago and stuck in the freezer. It’s actually too sweet for my tastes, and isn’t a recipe I’d make at home (which is why I’m not providing it below), so I had to temper that sweetness a bit by rewhipping it with a little cream cheese and some instant espresso. OMG, wait–I used bananas and frosting from the freezer…doesn’t that mean I did some spring cleaning after all?
Banana Layer Cake- makes an 8″ three-layer cake, serving 8-12
adapted from Vintage Cakes by Julie Richardson
Steph’s Note: I halved the recipe to make 6″ rounds. They took a little less time to bake, about 24 minutes. Frost it with your favorite frosting.
2½ cups (12.5 oz) all-purpose flour
1½ teaspoons baking powder
1/2 teaspoon fine sea salt
¼ teaspoon baking soda
1½ cups mashed ripe bananas (about 3)
¾ cup buttermilk, room temperature
1 cup (8 oz) unsalted butter, room temperature
2 cups (14 oz) sugar
1 tablespoon pure vanilla extract
4 eggs, room temperature
-Center an oven rack and preheat the oven to 350°F. Grease three 8″ round cake pans and line them with parchment circles.
-In a large bowl, sift together the flour, baking powder, salt, and baking soda, then whisk them together. In a small bowl or a measuring cup, combine the banana with the buttermilk.
-In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, and vanilla together on high speed until fluffy, about 5 minutes, stopping frequently to scrape the sides and the paddle with a rubber spatula. Blend in the eggs one at a time.
-With the mixer on low, add the flour mixture in three parts, alternating with the banana mixture in two parts, beginning and ending with the four. After each addition scrape the bowl well. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula.
-Divide the thick batter equally among the prepared pans, and tap the pans on the counter to settle.
-Bake until the centers spring back when lightly touched, 28 – 30 minutes.
-Cool the cakes in their pans on a wire rack for 30 minutes. Flip them out and let them continue to cool on the rack, top side up, until they reach room temperature. Leave the parchment paper on until you assemble the cake.
-Fill and frost with your favorite frosting.
Tags: baking, bread
I don’t make bread super-often. Only sometimes. I’m usually proud of myself just for having made the effort to stir together yeast and water. But when I opened the oven yesterday and pulled out Leslie Mackie’s Rustic Potato Loaf, I felt like a pretty legit bread baker. Look at that crust…it is awesome. I was in love with this bread before I even cut it open.
You can’t see any trace of them, but the bread has mashed boiled potatoes in it. I guess they help make the bread really soft inside and give it a slightly earthy flavor. I wasn’t sure if I should peel the potatoes or not…in the end I did peel them, but also tossed the peel scraps into the cooking pot just to infuse some extra flavor into the water (which is also used in the dough). The dough looked like a big blob of uncooked gnocchi but it was a quick riser, with two proofs of just 20-30 minutes. So, for a “rustic” bread, it was pretty quick from start to finish.
I’m making cream of celery soup tonight and toasting off a couple of slices of this bread, and I just can’t wait! For the bread recipe, see Baking with Julia by Dorie Greenspan or read Dawn’s Simply Sweet. Don’t forget to check out the rest of the TWD Blogroll!
Tags: baking, breakfast
TWD’s crossing a biggie off the list this week– Esther McManus’s Croissants. This probably qualifies as the most technically complicated recipe we’ve made so far. Like puff pastry and Danish, croissants are made from a butter-laminated, or layered, dough. This means a block of butter is encased in dough and repeatedly rolled and folded to create layers that puff in the oven (and flake in your mouth!). Once you get over butter-shock, it’s really fun to make this kind of dough, and if you give someone a homemade croissant they will be seriously impressed by your talents. Cool weather helps when making the dough, and so does leaving yourself plenty of time to let it rest in between rolls and folds.
I could not resist turning half my dough into pains-au-chocolat. Dangerously good–now I remember why I don’t allow myself to buy them! Next time I make croissant dough (that’ll be awhile since I still have like fifteen p-au-c formed in the freezer), I’ll definitely prep almond-filled ones. Would have done it this time, but as usual I procrastinated and didn’t get it together to make the filling. Also, I’ll cut my croissant triangles a bit bigger. I wound up with ones that were only slightly larger than minis and I associate mini croissants with conference room party platters. Although these were much better (and flakier) than any office-croissants I’ve ever had, and here’s proof…
For the recipe, see Baking with Julia by Dorie Greenspan or read Amanda’s Girl+Food=Love. There’s even a video of Esther and Julia making the tart together). Don’t forget to check out the rest of the TWD Blogroll!
P.S.: For something totally unrelated, enter my BOOK GIVEAWAY for a chance to win a copy of Breakfast for Dinner.
Tags: baking, cake, chocoate
This Boca Negra isn’t the first super chocolaty cake I’ve made courtesy of Lora Brody. Really though, this one is more like baked pudding than cake– it’s almost flourless, so it doesn’t really have a crumb. It’s silky smooth, dense and at room temperature just barely holds shape (seriously, I destroyed the first piece I tried to lift up). And has a good amount of booze to boot…the recipe calls for bourbon, but I used dark rum.
I made this in the food processor, rather than by hand. It took barely any effort, and even less time, to make the batter. I decided to cut back on the butter by a couple of ounces, figuring that it had enough chocolate, sugar, liquor and eggs to still be ultra luxe. Along those same lines, I skipped the white chocolate cream that goes along with this one and just used plain, unsweetened whipped cream instead. It helped cut the richness just a bit. While the recipe recommends enjoying this at room temp, we really liked it about 15 minutes out of the refrigerator, when each piece was like a slice of the most decadent fudge.
I’ll make this again as an easy answer to a special occasion. For the recipe, see Baking with Julia by Dorie Greenspan or read Cathy’s A Frederick Food Garden. Don’t forget to check out the rest of the TWD Blogroll!
Tags: baking, bundt, cake, dessert
It’s almost Valentine’s Day. A perfect excuse to make something sweet and pink, not that I really need one. I never need an excuse to make a Bundt either– I just love them! This Cranberry Crème Fraîche Bundt Cake seemed like just the right treat to make this year. I know that cranberry season is gone, but if you’re like me, you bought a couple of extra bags during the holidays and threw them in the freezer. When there’s not a lot of good fruit around, this comes in handy.
This cake uses a lush ingredient–crème fraîche. You can make your own, but I just buy it. It’s pretty easy to find now, even at TJ’s. The crème fraîche gives the cake great structure and texture. It also helps make it a great keeper. The pockets and swirls of tasty cranberry sauce inside the cake ensure that each slice just as pretty as the uncut Bundt. I liked the little bit of almond flavoring in the cake as well, but I’m sure it would be great without if you don’t have the extract or you avoid nuts.
Happy Valentine’s Day! xoxo
Don’t want cake, try coeur à la crème.
Cranberry Crème Fraîche- makes 10 to 12 servings
adapted from Cake Simple: Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon-Basil by Christie Matheson
Steph’s Note: I buy my crème fraîche at the grocery store, but you can certainly make your own. To do this, you’ll want to start at least a day before making this cake, and you’ll need 2 cups (480 ml) heavy cream and 2 tablespoons buttermilk. Combine the heavy cream with the buttermilk, cover tightly, and let sit at room temperature (in a warm room) for at least 8 hours. Stir the mixture– if it hasn’t thickened completely, cover the mixture again and let it sit in a warm place for another 2 to 3 hours and check it again. When it has a nice, thick consistency, it will keep in an airtight container in the refrigerator for up to 2 weeks.
1/2 cup (115 g) unsalted butter, at room temperature, plus melted butter for greasing the pan
2 cups (240 g) all-purpose flour, plus more for dusting the pan
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (200 g) sugar
2 teaspoons vanilla extract
1/2 teaspoon pure almond extract
1 cup (240 ml) crème fraîche
Whole-Berry Cranberry Sauce (recipe follows) or 2 cups (450 g) canned whole berry-cranberry sauce
Cranberry Glaze (recipe follows)
1/2 cup (45 g) chopped toasted almonds or toasted almond slivers
-Preheat the oven to 350°F (180°C/gas 4). Brush the inside of a 10-cup (2.4 L) Bundt pan with the melted butter and dust it lightly with flour and tap out the excess.
-Whisk the flour with the baking soda, baking powder, and salt in a medium bowl until thoroughly combined.
-In the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed for 2 to 3 minutes, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts.
-With the mixer on low, add the flour mixture (in three increments) alternately with the crème fraîche (in two increments), beginning and ending with the flour and beating after each addition until just combined.
-Pour half the batter into the prepared pan. Swirl half the cranberry sauce over the batter. Pour the remaining batter over the cranberry sauce, and then swirl the remaining cranberry sauce over the batter. I tried my best to more or less keep the sauce from touching the sides of the pan and tube, just so there wouldn’t be any sticking. Bake for 50 to 55 minutes, until golden brown on top and a skewer comes out free of wet batter.
-Swiftly rap the pan on the counter once or twice right after pulling it from the oven…this will help the cake settle and release. Let the cake cool in the pan on a wire rack for about 15 minutes, then invert the cake onto the rack and let it cool completely. Transfer the cake to a serving plate and drizzle the glaze over the cooled cake. Sprinkle the almonds over the top. The cake will keep in an airtight container at room temperature for up to 2 days.
Whole Berry-Cranberry Sauce (you can use 2 cups of a nice, canned whole cranberry sauce instead if you’d like)
12 ounces (340 g) fresh cranberries
3/4 cup (180 ml) water
3/4-1 cup (150-200 g) granulated sugar, depending on sweetness preference
1/4 teaspoon salt
-In a medium saucepan over medium-high heat, combine the cranberries with the water, sugar, and salt and cook for about 15 minutes (after about 10 minutes, remove about 2 tablespoons of the liquid for the cranberry glaze), or until the sauce has thickened and most of the liquid has reduced. Let the sauce cool completely before using it in the cake (you will need about 2 cups of sauce for the cake, so you may have a bit extra). The sauce keeps in an airtight container in the refrigerator for up to 3 days.
1 cup (93 g) confectioners’ sugar
1-2 tablespoons cranberry juice (reserved from making the cranberry sauce)
-Mix the confectioners’ sugar and 1-2 tablespoons cranberry juice (depending on your desired thickness) in a small bowl until smooth.