Tags: baking, fruit
I’ve had my eye on Laurent’s Slow-Roasted Spied Pineapple for a while. I’ve high-heat roasted pineapple in a vanilla-caramel sauce before, and I can tell you that it is the stuff my ice cream sundae dreams are topped with. Now that I’ve made this slow-roasted version, I can say that if I ever meet Laurent, I will shake his hand. Or maybe give him cheek kisses because la bise seems more French than a handshake. My disappointingly flavorless bodega pineapple was totally transformed after marinating for two hours in a low oven with jam, OJ, Grand Mariner and spices. I was also pretty pleased that the process used up two jars of jam that had been hanging around for longer than I wish to admit…keeping with a tropical theme, one was a jar of passionfruit-orange-gauava jam that I bought in Hawaii a year and a half ago but never opened, and the other was half a jar of homemade tangerine marmalade that had been kicking around since waaaaay before that. This cooked for two hours…I’m sure anything potentially troublesome was taken care of by the heat, right? For my spices, I used vanilla bean, fresh ginger and coriander seed.
I actually wound up keeping my pineapple in the oven for longer than two hours. At that point, the kitchen smelled amazing, but the pineapple still seemed a little firm when I stuck a knife into one of the chunks. I had errands to do, so I just turned the oven off and let the pan sit in there until I got back home from running around. When I pulled it out, everything was syrupy and sticky and candied (including the ginger slices– yum!). I’ve already had this twice with “plain cake” and ice cream and I cannot wait to make pineapple pancakes drizzled with roasting syrup this weekend.
Tags: baking, tarts
A Lemon Meringue Tart is a great classic spring dessert, and you get to burn stuff on purpose– time to break out the blow torch! This one has a little twist though. The “new way” here refers to the lemon filling, which instead of a snappy, eggy curd, is a lemon pastry cream. The result is lighter, in terms of texture and tang. I took it a new way of my own and used some Meyer lemon zest and juice I had in the freezer in place of the regular stuff. The Meyer lemons probably made the filling a little more tame in terms of tartness as well, but it was definitely delicious. Also, I made tartlets instead of a big tart, because I don’t like to share. Just kidding. Not really.
Tags: baking, puffpastry
The last time I made Pithiviers was in cooking school about 15 years ago. I have never forgotten how delicious it was though. I’m all for two rounds of flaky puff pastry with a filling in between, traditionally almond frangipane (one of my favorite things) and a bit of jammy fruit. The pithiviers recipe is in the “Fancy Cakes” section of the book, but this was a pretty simple one for me. I used store bought puff pastry, had some frangipane in the freezer from another project and instead of making prune filling, I used some black plum jam that I made last summer. Really, the only thing I did have to make for this was egg wash!
Rather than make one large round Pithiviers (that’s too much for us in one sitting), I made a couple of babies. The puff rose nice and high. Because I was making an odd size, I eyeballed the filling amounts. I do wish that I’d used a bit more of the plum jam. I was worried about leakage (there wasn’t any), so I was too skimpy. Next time– these are so easy and good. I’d like to experiment with savory fillings, too, as the concept isn’t really any different from a turnover.
Tags: baking, cake, chocolate
Hello my loves. How about a little chocolate for Valentine’s Day? Maybe with some peanuts thrown in, too? If that sounds good to you, then this Sunday in Paris Chocolate Cake will be right up your alley. This recipe is in the “Fancy Cakes” section of the book, but it isn’t an intimidating one. The batter is pretty straightforward, with some peanut butter and chopped nuts in the mix. And the decoration is simple, too…ganache with a sprinkling of extra nuts and chocolate. I debated making mini cakes or a larger loaf, as the recipe will work either way. I decided to go for dainty little ones and used a silicon financier mold for baking, but a mini muffin tim would be a fine substitute. Watch the baking time if you do small cakes…they don’t take long in the oven.
This sort of reminds me of a cakey brownie. While I could easily eat one of these on it’s own, a scoop of vanilla ice cream makes it even better. You can fiddle with the topping, too. Last night, I took two plain (no ganache topping) cakes, accompanied by the obligatory scoops of ice cream, and drizzled them with warm salted caramel sauce and then scattered peanuts over top. Super good!