Tuesdays with Dorie: Brown Sugar Bundt Cake
May 10, 2011 at 12:10 am | Posted in bundt cakes, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 19 CommentsTags: baking, cake
Well, I do think we have finally found ourselves at the end of the TWD Bundt cake chapter. A bittersweet day, perhaps…if that may be said concerning something called a Brown Sugar Bundt.
The recipe for this brown sugar and buttermilk cake calls for chunks of apple or pear in the batter (and some prunes, too), but in the interests of being sort of seasonal, I was really hoping to make this with rhubarb. That plan was foiled, though, after trips to two different farmers’ markets and one produce stand turned up zilch. I returned home with a nice, ripe mango in my bag and just used that instead (and nixed those prunes). Despite all the brown sugar in the ingredient list– I used half light, half dark–this cake was not a sugar-bomb at all. The sweetness was understated enough that I think it would have been a fabulous breakfast cake, even though we had it for dessert.
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Pantry Revisited, as it was Peggy’s pick this week. Don’t forget to check out the TWD Blogroll!
Tuesdays with Dorie: Matcha Marbled Loaf Cake
May 3, 2011 at 12:01 am | Posted in cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 12 CommentsTags: baking, cake
Chocolate and vanilla may be the classic marble cake combo, but a flash of springtime color inspiration made me want something different from the usual swirls of black and white for my Basic Marbled Loaf. After wondering what I might have at home that would give me a “natural” green swirl (besides frozen spinach, that is), I remembered my tiny tin of matcha tea powder. I used it to tinge half of my batter green, and added almond extract to the other (plain) half.
I made a half recipe in my little loaf pan, so I was already on the lookout for a shorter baking time than the recipe suggests, but it sounds like even if you bake a full-sizer, you may want to check your cake several minutes early. My marbling efforts looked more like blobs, but I don’t care too much since it tasted good. I had a slice with some tea while watching the Royal Wedding.
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read The Bake More, as it was Carol’s pick this week. Don’t forget to check out the TWD Blogroll!
Tuesdays with Dorie: Cornmeal Shortbread Cookies
April 26, 2011 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 15 CommentsTags: baking, cookies
If you are looking for a crunchy, buttery, sweet little cookie to serve with tea, Cornmeal Shortbread may your thing. A pop of citrus zest adds extra flavor (I used orange), and that little bit of grittiness from the cornmeal boosts the crumbly texture typical of shortbread. I’m glad to have a stash of extras in the freezer!
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Une Gamine dans la Cuisine, as it was Valerie’s pick this week. Don’t forget to check out the TWD Blogroll!
French Fridays with Dorie: Mustard Bâtons
April 22, 2011 at 8:13 pm | Posted in french fridays w dorie, groups, other savory, savory things | 12 CommentsTags: baking, snacks
If you are looking for one of the easiest hors d’oeuvres ever, then look no further than Mustard Bâtons. Not only are they dead easy, they’re dead tasty, too. Take some ready-made puff-pastry, smear it with strong Dijon mustard and fold it over to encase the mustard. Then cut it into strips, eggwash and sprinkle with seeds or salt or pepper or whatever and bake until golden, crispy and flaky. Voilà! Enjoy with a glass of wine.
For the recipe, see Around my French Table by Dorie Greenspan (it’s also here on Dorie’s site). Don’t forget to check out my fellow francophiles’ posts!
Tuesdays with Dorie: A Tourtely Apple Tart
April 19, 2011 at 12:01 am | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 12 CommentsTags: baking, dessert, tarts
Thinner than your typical apple pie, this double-crusted Tourtely Apple Tart has a gently spiced, chunky applesauce sandwiched between layers of sweet tart dough. Since sweet tart dough is a cookie-like crust, the damp filling makes it soften up over time– in a very appealing way. Something about it reminded me of the Cranberry Shortbread Cake we made a while back. I think the way bumpy top crust drapes over the apple chunks is just beautiful. I look forward to making this again in the peak of apple season.
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read The Whimsical Cupcake, as it was Jeannette’s pick this week. Don’t forget to check out the TWD Blogroll!
Tuesdays with Dorie: Strawberry-Rhubarb Double Crisp
April 12, 2011 at 12:01 am | Posted in cobbler/crisp/shorties, groups, sweet things, tuesdays with dorie | 53 CommentsTags: baking, dessert, fruit
We’re in that weird in-between time of year when there really isn’t any good fruit here. The rhubarb has still not made its long-awaited (for me anyway) appearance at my Greenmarket, and the leftover apples just look like they’ve been banging around in storage for the last few months. This Strawberry-Rhubarb Double Crisp is so tasty that I wanted to make it again this past week before TWD posting, filled with whatever, but I couldn’t find any fruit that really spoke to me. Luckily, I do have a crisp to show you…one that I made at the end of last May, when the rhubarb was still around and the strawberries were red through and through. The combination made for an intensely colored and flavored fruit filling.
If you’d like to know what the heck a “double crisp” is, it’s a crisp with a topping AND a crust…so that makes it double good. In addition to the usual suspects like oats and nuts, this crisp mix has a gingery zip to it, which I king of dug, but if it’s not your thing, simply leave it out.
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it’s also here on NPR’s site) or read Teapots and Cake Stands, as it was Sarah’s pick this week. Don’t forget to check out the TWD Blogroll!
Tuesdays with Dorie: Coffee Ice Cream Tart
April 5, 2011 at 12:06 am | Posted in ice creams & frozen, pies & tarts, sweet things | 14 CommentsTags: baking, ice cream, tarts
It’s been awhile since we’ve made a Dorie ice cream concoction. Well, allow me to make up for lost time by presenting you with a slice of Coffee Ice Cream Tart. While you could very successfully use softened store-bought coffee (or any flavor, for that matter) ice cream in this tart, I went ahead and made my own. I have lots of yolks in the freezer, and anyway, ice cream is one of my favorite things to make. The ice cream is jazzed up with almond slices and extract, and the coffee-almond combo is a good one. Add a little chocolate and it’s even better. The crust was a little iffy, though, and it looks like several of us felt this way. Mine sliced fine, but it was awfully hard to get through the frozen crust with a fork. I had to resort to picking it up and eating it. Not terrible, but maybe I just prefer ice cream cakes to tarts?
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Domestic Deep Thought, as it was Jessica’s pick this week. Don’t forget to check out the TWD Blogroll!
Lora Brody’s Chocolate Cherry Torte
April 1, 2011 at 4:51 pm | Posted in cakes & tortes, sweet things | 14 CommentsTags: baking, cake, chocolate
I know that it’s technically spring, but the weather here seems to have missed the memo. I was hoping that the light snow called for in this morning’s forecast was just an April fool’s joke, but, alas, it was for real. Rhubarb and ramps have gotta be just around the corner, though, so I’m going to take these (hopefully) final chilly days to squeeze in some of the heavier desserts I won’t be in the mood for soon. Things like this dense, rich Chocolate-Cherry Torte.
I think this was my husband’s dream cake….chocolate, almonds and cherries…all his favorite things together in one. I loved the fudgy texture of the cake itself, and, of course, the chocolate ganache glaze. The thin layer of marzipan in between the cake and glaze was a nice flavor touch. This isn’t a difficult cake (in fact, you can make the batter in the food processor), but there are a few steps from start to finish. A fun project for a chilly day spent inside!
Lora Brody’s Chocolate Cherry Torte- makes 8 to 12 servings
adapted from The Essential New York Times Cookbook by Amanda Hesser
Steph’s Note: You can use semisweet or bittersweet chocolate, depending on how sweet you’d like the cake to be. I found jarred Morello cherries at Trader Joe’s. I used marzipan in lieu of almond paste here.
for the cake:
3 T finely ground fresh bread crumbs
one 24 oz jar pitted Morello or sour cherries
6 oz dark chocolate
12 T softened unsalted butter, plus some for greasing pan
2/3 c granulated sugar
3 large eggs
1 t vanilla extract
1/2 t almond extract
1/2 c ground almonds
2/3 c flour2 T confectioner’s sugar
8 oz almond paste (or marzipan)
for the glaze:
1/2 cup heavy cream
2 tsp. instant espresso powder
8 oz. dark chocolate
-Preheat oven to 350°F; put rack in center of oven. Butter a 9″ or 10″ springform pan. Add the breadcrumbs and shake pan to coat bottom and sides. Shake out the excess. Drain cherries well and set aside.
-Melt chocolate in double boiler over barely simmering water, stirring occasionally.
-Put the butter and sugar into a mixer or food processor and blend until light and creamy. Add one egg and mix well. Then add second egg and mix well. Add the extracts. Add the melted chocolate and mix gently or process in a few quick pulses. Mix in the almonds and the flour, and finally, the remaining egg.
-Pour and scrape the batter into prepared pan. Smooth top with a spatula. Arrange cherries in close concentric circles on top (the entire surface should be covered) and press them gently into batter so just the tops are showing. If the surface is uneven, smooth it out with a wet spatula. There may be a few cherries leftover.
-Bake for 50 minutes to one hour. Don’t overbake. The cake may look dry on top, but will be moist inside. Remove from pan and cool completely on rack.
-Put a length of waxed paper on flat surface and sprinkle with confectioner’s’ sugar. Work the almond paste into a flat round and turn it in the sugar. Cover with the second sheet of waxed paper and roll out into a circle the diameter of the cake. It should be quite thin (about 1/16th”). Take off top layer of waxed paper.
-Using the cake pan as a guide, cut out a circle that will fit the top of the cake exactly. Save extra pieces to patch any torn part or use for decorations. Cover the cake with the almond-paste round.
-To make the glaze, bring cream and coffee to a slow boil in heavy sauce pan. Take it off the heat and add the chocolate; stir gently until the chocolate is melted with no lumps (you can strain it if lumpy). Let the glaze cool briefly, until spreadable. Thin it with 1-2 t hot water if it’s too thick.
-Place cake on a rack over a sheet of waxed paper to catch drippings. Pour a thin layer chocolate glaze over the cake spreading it with a spatula. It should cover the top and sides of cake. Chill the cake briefly and and a second coat. Decorate if you wish (you can make roses or cut-outs from any almond paste scraps).
-This cake will keep unrefrigerated in a cool place for 2 days. It can be refrigerated, but the glaze will lose shine.
Please note that the publisher, W.W. Norton, sent me a copy of this book…but I would have bought it anyway!
Tuesdays with Dorie: Pecan Powder Puffs
March 29, 2011 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 12 CommentsTags: baking, cookies
Even if you’ve never heard of a Pecan Powder Puff, you probably already know what’s up with these cookies. You’ve likely seen (and tasted) them under one of their other aliases: Russian tea cakes, Mexican wedding cookies, etc. Something that goes by that many names sounds a little sneaky, but if you like nuts, they are really one of the nicest little cookies you’ll come across.
These little puffs are full of ground pecans (although you could certainly use walnuts or almonds in their place). They get their sweetness mostly from a liberal coating of powdered sugar….preferably enough powdered sugar to make you cough a little bit…know what I mean? They are crumbly, but melt in your mouth. If it’s still chilly enough where you live for hot cocoa, the two are a perfect match. I wish I’d made them a little bigger. I wish I’d made more of them. *sigh*
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Buttercream Barbie, as it was Tia’s pick this week. Don’t forget to check out the TWD Blogroll!
Tuesdays with Dorie: Honey-Nut Brownies
March 22, 2011 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 15 CommentsTags: baking, dessert
I can’t tell you how many times I’ve flipped through the book and wondered what this Honey-Nut Brownie would be like. Well, now I don’t have to wonder anymore. If, for you, the word “brownie” immediately calls to mind a rich, fudgey square of chocolatey goodness, then you may want to adjust your mindset a bit if you go off to make these. There is still goodness, but it is more cakey than fudgey, and tastes more of honey than chocolate. There is a little chocolate in the base, but “blondie” may be a better description here. A few extra chocolate chips in the batter and a quick ganache icing on top will boost the cacao factor, though, if that’s what your after.
Even though the texture is on the cakey side, it’s still chewy, I guess thanks to the honey. It occurred to me that slicing these brownies in half and sandwiching them with vanilla ice cream might be tasty. That’s what I did with half of my tray (I iced the other half with ganache). They weren’t firmed up by photo-time, but I assure you, they were pretty good!
I used Tremblay Apiaries’ Summerflower Honey and almonds in my brownies. For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Suzy Homemaker, as it was Suzy’s pick this week. Don’t forget to check out the TWD Blogroll!
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