Tag Archives: bake

Chocolate Chip Meringues

26 Tuesday Jun 2012

Posted by in Cook

≈ 5 Comments

Tags

, , , , , , , , ,

meringues02

It’s a happy thing when practicality and yumminess overlap in the kitchen. That’s the case with this recipe, born of the need to make a gluten-free dessert for dear friends, and helped along by the glut of egg whites in my freezer as a result of making pastry cream the week before. These homemade meringues are sweet, chewy little clouds, flavored with vanilla bean and mini-chocolate chips. They are simple, low-fat, and delicious, and that’s always a winning combo in my book.

I shaped mine with the help of an ice-cream scoop because I love the look of rows of brilliant white puffs, dotted with chocolate chips and sprinkles. However, if you’re feeling fancy, these can also be piped out of a large decorating tip into star shapes or little peaked mounds. They go beautifully with the tartness of summer berries, or served alongside coffee. They’re so easy to make, they almost qualify as an Easy-Peasy Friday recipe, and they are certainly a wonderful friend to have along for the weekend.

meringues03

Chocolate Chip Meringues
makes twenty-four 2″-wide meringues

4 large egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 c. granulated sugar
2 tsp. vanilla bean paste or real vanilla extract
2 c. semisweet mini-chocolate chips
chocolate sprinkles (optional)

Oven 200F. In a large mixing bowl, combine the egg whites, cream of tartar, and salt. Beat until soft peaks begin to form, then gradually add the sugar. Beat several minutes more, until mixture is thick and glossy, adding the vanilla at the end. Stir in the mini-chocolate chips with a silicone spatula.

Using a an ice cream/cookie dough scoop that holds 2-1/2 tablespoons, scoop out mounds of meringue about two inches apart on to parchment-lined baking sheet. Add sprinkles to the tops as desired. Bake for two hours at 200F, until outside of cookies is firm and centers are chewy marshmallow-like consistency. Alternately, pipe meringues into 1-1/2″-wide stars or mounds and bake at 200F for 1-1/2 hours.

Cool completely on baking sheets, then transfer to airtight container and store at room temperature.

meringues01

Advertisement

Boston Cream Cupcakes with Crème Fraîche Ganache

16 Saturday Jun 2012

Posted by in Cook, Read

≈ Leave a comment

Tags

, , , , , , , ,

bostoncream01

Last week’s recipe for a summery Blueberry Tart left me with some extra pastry cream on hand, and this recipe is the perfect way to use it. These are a more easily-served version of Boston Cream Pie, which is in fact not a pie at all, but instead layers of golden yellow butter cake and vanilla pastry cream, enrobed in a layer of chocolate ganache. The overall effect is impressive, right until you try to cut into it. (There is a reason custard is not commonly used as an ingredient in sturdy foundations.)

As messes go, it’s a delicious one, but not quite the dessert to hand to small children at a birthday party. The cupcake version is altogether more practical, and still just as indulgent. I leave it to you to make a batch of a dozen cupcakes from your favorite yellow cake recipe. I like this classic butter cake or this golden vanilla cake from King Arthur Flour’s web site. However, any recipe will do, as long as it’s moist and yummy. The pastry cream recipe is found here, used as the filling of the tart.

That leaves the chocolate ganache topping, and for me, that has to be Creme Fraiche Ganache from the beautiful cookbook Rose’s Heavenly Cakes by Rose Leavy Beranbaum. Beranbaum is most famous for The Cake Bible; written two decades ago, it is still an enduringly authoritative guide to making cakes that are scrumptious to see and taste. Rose’s Heavenly Cakes continues in the same literate, informed vein, and her recipes and directions are superb.

The end result of all these parts and pieces is buttery, creamy, chocolatey: all the words I love in a dessert recipe. Make no mistake, this is a sweet treat, but the Creme Fraiche Ganache adds just the right hint of tangy depth to balance the rich custard filling. These were my son’s birthday pick this year, and I think he made a wonderful choice.

bostoncream03

Creme Fraiche Ganache
makes 1 1/3 cups, enough to frost 12 cupcakes

6 oz. quality semisweet chocolate
2/3 c. creme fraiche
4 tsp. heavy cream
2 Tbsp. unsalted butter, softened
1 tsp. vanilla bean paste or real vanilla extract

In a food processor, blitz the chocolate until chopped very fine. In a pourable 2-cup microwave-safe measuring cup, whisk together the creme fraiche and heavy cream and heat until scalding; small bubbles will form around the edges of the cream mixture, about 90 seconds in my microwave. (This can also be done in a small saucepan over medium heat.)

With the motor of the food processor running, pour the cream mixture through the tube into the chocolate in a steady stream. Process a few seconds until smooth, then add the butter and vanilla and pulse until combined. Transfer the ganache to a glass bowl and allow to sit at room temperature for an hour. Cover with plastic wrap and allow to cool until firm enough to use as frosting, several more hours at least. The ganache will keep three days at room temperature or three weeks covered and refrigerated.

pastrycream01

To assemble cupcakes:
Using a paring knife, cut a cone-shaped piece out of the top of each cupcake, a little over an inch across and tapering to a point about an inch deep. Put a heaping spoonful of pastry cream in each little divot, then replace the cake cone. (I push mine in so that some pastry cream seeps out the side and is visible on the edges of the cupcake after frosting. If you’d prefer that your cream filling stay a surprise, gently replace the plug so that your cupcake has a more sloped top.)

Gently frost the top of each cupcake with a generous slathering of ganache, then top as desired with sprinkles or shave chocolate, or just leave pristine. These are fine to sit out for a few hours, but refrigerate the cupcakes, well-wrapped, if saving overnight. The ganache will thicken and lose its glossy sheen once refrigerated, but the cupcakes still taste delicious.

51bSc-uOuuL_SS400_

(Wiley: 2009; ISBN 978-0471781738)

Blueberry Tart

06 Wednesday Jun 2012

Posted by in Cook, Read

≈ Leave a comment

Tags

, , , , , , , , , , , , ,

blueberrytartmain

With blueberry season about to start in earnest, this recipe is sure to have a place on your summer table. It is more nuanced than its simple two-word title might lead you to believe: a flaky cream cheese pastry crust scented with fresh lemon zest; white chocolate pastry cream, somehow both rich and light at once; and a layer of sweet, ripe blueberries. Taking a bite of this tart makes me want to turn Iron Chef judge and say ridiculous, completely true things like, “I feel as if I’m tasting blueberries for the first time.”

This may not be the right recipe in its entirety for the novice or hurried baker, so do what pleases you without bringing frustration. I assure you no one will complain if you crumble store-bought shortbread in a glass and top it with pastry cream and berries. (Indeed, no one in my house would complain if you simply handed them a bowl of pastry cream and a spoon.) Or try your hand at the homemade crust this time, and fill it with a thin layer of purchased lemon curd, then top with berries and whipped cream. At the end of the day, a recipe is a success only when it puts both delicious food on the plate and a smile on the cook’s face.

A final note: you’ll notice the recipe below produces enough pastry for two 9″ tarts. I actually doubled the pastry cream recipe and baked and assembled two tarts, as we had company coming twice in one week. However, if you’d rather make just one tart, freeze the remaining uncooked pastry for use another time. It’s a lovely, useful thing to have on hand. And should you find yourself with some leftover pastry cream, it makes a perfect filling for a batch of Boston Cream Pie Cupcakes. (recipe coming next week :)

blueberrytart01

Blueberry Tart
makes pastry enough for two 9″ tarts;
pastry cream and berries are enough for one 9″ tart, eight servings

For Cream Cheese Pastry tart shell:
2 1/4 c. all-purpose flour (I use King Arthur)
2 Tbsp. granulated sugar
finely grated zest of one lemon
1/4 tsp. salt
1 c. cold unsalted butter (2 sticks), cut into 1/4″ pats
6 oz. cold cream cheese, cut into small cubes
10″ tart pan with removable bottom

In a food processor, combine the flour, sugar, lemon zest, and salt and pulse a few times to blend. Scatter the butter over the dry ingredients and process until reduced to fine, buttery sand. Scatter the cream cheese cubes over the top and process until ingredients mix completely and come together in a ball of dough.

Divide dough in half and form into two discs, then wrap each disc in plastic wrap and chill for at least four hours, up to three days, before using. (If making only one tart, double-wrap unused portion and freeze up to one month. Thaw overnight before using, then proceed as usual.)

When ready to use, let dough sit at room temperature for fifteen minutes, then roll out between two pieces of parchment paper until it forms a 12″-diameter circle that is 1/4″ thick. Carefully place into a 10″ tart pan and trim away excess dough. (Quick tip: to easily remove extra dough, simply roll the rolling pin across the top rim of the tart pan.) Prick the bottom of the crust with a toothpick every few inches to allow steam to escape and keep your pastry from bubbling up while it bakes. Freeze the tart shell for twenty minutes before baking. (This solidifies the butter and cream cheese again and produces a flakier, more tender cooked pastry.)

Oven 350F. Bake the tart shell for 20-25 minutes, until edges and bottom are light golden brown. The crust will shrink quite a bit, hence the finished 9″ size, but this shrinking makes removing the tart shell from the pan a breeze. Allow tart shell to cool completely, then remove from pan, place on desired serving platter, and set aside until ready to fill. This can be done the day before, but be sure to wrap the cooled pastry well while it sits.

blueberrytart02

For White Chocolate Pastry Cream:
1 1/2 c. milk
1/3 c. granulated sugar
1/4 tsp. salt
1 tsp. vanilla bean paste or real vanilla extract, or the seeds of 1/2 a vanilla bean (for more about vanilla bean paste, see these recipe notes)
2 Tbsp. cornstarch
1 1/2 tsp. all-purpose flour
2 large egg yolks (check the bottom of this earlier post for something to do with those leftover whites)
2 Tbsp. unsalted butter, cut into cubes
1/2 c. white chocolate chips or 3 oz. white chocolate bar, chopped
1/2 c. heavy whipping cream, whipped to soft peaks

In medium saucepan, stir together one cup of the milk, the sugar, salt, and the vanilla bean paste or vanilla bean seeds. (If using vanilla extract, wait to add until just before refrigerating the hot custard.) Bring the mixture to a boil over medium heat.

Meanwhile, whisk together the remaining 1/2 c. milk, cornstarch, flour, and egg yolks in a small glass bowl or measuring cup. Transfer a 1/2 cup of the boiling milk mixture into the egg yolk mixture and whisk until combined. (This step changes the temperature of the eggs slowly so that you don’t wind up with white chocolate scrambled eggs.) Pour the tempered egg mixture into the boiling milk and stir thoroughly. Bring back to the boil and cook for 30 seconds until thickened.

Immediately remove from heat and pour through fine wire mesh strainer positioned over large mixing bowl; this step removes any remaining cornstarch or flour lumps. You will need to help the last of the custard through the strainer by pushing on it with a silicone spatula or the back of a spoon. Be sure to scrape the underside of the strainer too, so you don’t lose any of that yumminess. :)

Stir the butter and white chocolate into the hot custard until it is all melted and thoroughly combined. Rub a bit of butter over the top of the custard, then cover well with plastic wrap, pressing the plastic down on to the surface of the custard so that no skin forms as it cools. (The butter will keep the plastic wrap from sticking.) Refrigerate until cold, at least four hours. Once cooled, gently fold in the 1/2 cup of whipped cream and refrigerate again, tightly covered, until ready for use. Pastry cream will keep up to a week.

blueberrytart03

To assemble:
2 cups fresh blueberries, washed and picked through to remove stems
2 Tbsp. apricot jelly
pastry shell
pastry cream

Spread a generous layer of pastry cream in the bottom of the tart shell, about 1/2″ deep. Scatter blueberries over surface of pastry cream in an even layer. (I favor a more rustic and arbitrary arrangement, but feel free to place them in precise concentric circles. Whatever floats your boat, captain!)

Place apricot jelly in a small bowl and microwave until melted. Brush on surface of berries with a pastry brush to produce a shiny glaze. You won’t taste the jelly at all, it’s just there to be pretty. Chill until served. (I meant the tart, but this could also apply to the cook. You’ve earned it.)

blueberrytart04

P.S. — If you’ve read this far, you get a gold star! This is my longest recipe post by far, but I promise it’s worth it. ;)

Recipe Variations/Notes:
If you’re not a blueberry fan or they aren’t in season, try a Banana Butterscotch Tart instead. Simply substitute butterscotch chips for the white chocolate in the pastry cream, and sliced bananas for the blueberries. Omit the apricot jelly glaze and drizzle a little caramel over the top instead.

The Cream Cheese Pastry recipe above comes from Flo Braker’s fantastic book, Baking for All Occasions: A Treasury of Recipes for Everyday Celebrations. It is firmly ensconced as one of my favorite baking cookbooks of all time, and I highly recommend it. Not only is it full of inspired, yummy recipes written with detailed directions, you can just tell the author truly loves to bake, and that matters to me. As Braker suggests, this pastry makes a lovely crust for a savory pot pie or tart (like this one); simply omit the sugar and lemon zest and proceed as directed.

brakerbaking

(Chronicle Books: 2008; ISBN 978-0811845472)

Ginger Scones and Two-Step Raspberry Jam

26 Thursday Apr 2012

Posted by in Cook

≈ Leave a comment

Tags

, , , , , , , , , , ,

gingerscone01

April offered up its last rebellious plunge into winter temperatures last week, the ideal time for a hot pot of tea and a batch of scones fresh from the oven. The routine of stirring and shaping, rolling and cutting is a comfort to me when the sky is gray and staying inside seems like a very good idea indeed. Like all good scones, these are plump and dimpled, with toasty brown tops and feather-light interiors. They get an extra bit of sweet heat from spicy crystallized ginger, just enough zing to keep them lively. I finish them with a bit of scone nirvana: a generous dollop of lightly whipped cream and a spoonful of jewel-tone raspberry jam.

I never lack the desire to make jam, but I often lack the patience. With a tray of scones baking and a pint of fragrant organic raspberries sitting on the counter, now is not the time for mason jars and pressure canners. This calls for a quick mash and stir, puddles of scarlet fruit and syrup: instant jam gratification. I am sure there are purists in both baking and preserving camps alike who would cry foul at the notion of a scone so messy that it requires a fork. I say, try it in all its melting, buttery, tangy-sweet glory, and then tell me you don’t want another. :)

gingerscone04

Ginger Scones and Two-Step Raspberry Jam
makes about 18 scones and a cup of jam

For scones:
3 3 /4 c. all-purpose flour (I use King Arthur)
1/4 tsp. salt
1/4 c. granulated sugar
3 Tbsp. baking powder
1/2 c. cold unsalted butter (1 stick), cut into small pieces
1/4 c. chopped crystallized ginger or ginger baking bits
1 1/4 c. milk
2 Tbsp. heavy cream or milk to brush on tops of scones and
1 Tbsp. demerara sugar for sprinkling

For jam:
1 pint fresh raspberries, preferably organic
1/3 c. granulated sugar or vanilla sugar (see these recipe notes for vanilla sugar how-to; taste your berries for sweetness and feel free to adjust the amount of sugar)

Oven 375F. In a large mixing bowl, whisk together the flour, salt, granulated sugar, and baking powder until well-combined. Using your hands, press and rub the cold butter into the dry ingredients until the mixture is uniform and transformed into sandy, crumbly bits of dough. Mix in the ginger, then add the milk and stir with a wooden spoon just until combined.

Turn the dough on to a lightly floured surface and knead 10-12 times to finish bringing it together. Press and shape into a disc about an inch thick and cut out scones with a 2-1/2″-diameter round cookie cutter or glass. Gently press the scraps together and cut again until all the dough is used. (A light hand is key here, or over-working the gluten in the flour will make the final scones tougher.) Place the scones on a lightly greased or parchment-lined cookie sheet. Brush the tops with cream and sprinkle with demerara sugar, then bake 15-20 minutes. Tops should be light golden brown, but still tender.

While the scones cook, make your jam. Two steps, as promised: mash the raspberries and sugar together in a small saucepan, then simmer over medium-low heat for 10-15 minutes. Your jam should still have bits of whole berry, and the liquid should be thick and syrupy. This is the sort of jam you apply with a spoon, not a knife.

In addition to jam, I like lightly whipped cream with mine, but you could also use a drizzle of creme fraiche or even a spoonful of double-thick clotted cream, if you’re lucky enough to have it. (I miss you, Devonshire!)

This scone recipe is adapted from one in Gale Gand’s cookbook Brunch!, as mentioned in the Pear and Marzipan Pastries post.

gingerscone02

Plum Crumble

12 Thursday Apr 2012

Posted by in Cook

≈ 2 Comments

Tags

, , , , , , , ,

plumcrumble01

It has been a whirlwind of activity around here, as multiple birthdays coincided with an extended visit from dear friends. Absorbing a family of six into your household can make for a wee bit of chaos, but it also makes for a whole lot of fun. A few minutes after they left, I found myself at a loss: standing in a suddenly empty kitchen, unsettled by the vacuum of quiet and stillness where so many people were talking and moving just minutes before.

The kitchen was the right place to be at that moment, really. It is where I feel most centered and fluent, the place where I seem to instinctively know what to do. In the wake of all that activity, I was in the mood to bake something tasty and simple. A bowl full of ripe red plums beckoned, and rolled oats and almond paste from the pantry supplied substance and richness.

I love the textures of this dessert: warm, syrupy plums and melted heaps of smooth, nutty almond paste, topped by the toasted crunch of oat crumble. A scoop of vanilla ice cream is virtually required for a fruit crumble fresh from the oven, although you could substitute lightly sweetened whipped cream or a drizzle of creme fraiche. Apricots or peaches would also work in place of the plums, or even a mix of stone fruit and berries. Just think sweet and tangy, ripe and seasonal. No matter the filling, this dish is warm and comforting, just right for a still April afternoon.

Plum Crumble
serves eight

For filling:
10 ripe red plums, pits removed and fruit cut into 1/8’s
2 tsp. cinnamon sugar
1/4 tsp. freshly ground nutmeg
1/4 tsp. salt
juice of half a lemon
7 oz. almond paste or marzipan

For crumble:
1/2 c. all-purpose flour
1/2 c. rolled oats (not instant)
1/4 c. demerara or turbinado sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 c. unsalted butter (1 stick), melted

Oven 400F. Place plums in a medium-size, buttered glass/ceramic baking dish. Sprinkle with cinnamon sugar, nutmeg, and salt, then drizzle with lemon juice. Pinch almond paste into hazelnut-size knobs and scatter across the top of the plums.

In a small mixing bowl, toss flour, oats, sugar, salt, cinnamon, and butter until well-combined and crumbly. Spoon evenly over the top of the fruit and bake for 30 minutes, until topping is golden brown and fruit filling is bubbly and tender. Serve hot, with something cold and creamy.

Banana Chocolate Chip Muffins

03 Tuesday Apr 2012

Posted by in Cook

≈ Leave a comment

Tags

, , , , , , , , ,

bananamuffins02

Happy National Bake Week! In the U.S., yesterday kicked off a week devoted to celebrating the art and science of baking, and I can’t imagine a better inspiration (read: excuse) for my own glut of baking blog posts. It’s also ideal timing considering my whole family’s birthdays fall in the next two weeks. If you are going to have four reminders of your ever-increasing age within ten days of each other, it’s best to have a lot of baked goods on hand. :)

We’ll ease into the baking frenzy with simple, friendly Banana Chocolate Chip Muffins. This is a great recipe to have on hand: unintimidating, quick, and tasty, with a classic flavor combination that suits a wide range of ages and palates. The pairing of ripe banana and whole wheat flour make for a substantial muffin that is still moist and tender, and they do double duty as a breakfast treat or a weeknight dessert. If you’re feeling spicy, add a handful of finely chopped crystallized ginger before baking, or stir in a cup of walnuts or pecans for some crunch. These muffins also work with pumpkin puree substituted in place of the mashed bananas.

Like all good banana bread, these are even better the day after they are baked. This makes them ideal for bake sales, or as a make-ahead for a special occasion later in the week. Surprise your neighbor, bake some for your co-workers, or take a dozen to a friend celebrating a birthday. (hint, hint ;)

bananamuffins03

Banana Chocolate Chip Muffins
makes 30 muffins

1 c. unsalted butter (2 sticks), softened
1 1/2 c. demerara or turbinado sugar (read these recipe notes for more info)
2 large eggs
1 tsp. ground cinnamon
1 tsp. ground allspice
1/4 tsp. freshly ground nutmeg
4 medium bananas, mashed (about 1 1/2 c.)
2/3 c. milk
2 c. white whole wheat flour (available from King Arthur, see recipe notes below)
2 c. all-purpose flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt (not coarse)
1 1/2 c. chocolate chips (I used mini’s)
optional: 1/2 c. finely chopped crystallized ginger or
1 c. chopped pecans or walnuts

Oven 350F. In medium mixing bowl, cream together the butter and sugar with an electric mixer until light and smooth. Scrape the sides of the bowl with a silicone spatula, and then beat in the eggs, spices, banana, and milk until uniformly combined. In a separate small mixing bowl, whisk together both types of flour and the baking powder, baking soda, and salt. Gently stir this dry mixture into the wet ingredients, just until combined. (If you over-mix here, your muffins will be tough and dry.) Fold in chocolate chips and any other add-ins you like.

Scoop the batter into a greased/paper-lined muffin tin so that each muffin cup is full (about 2 tablespoons of batter in each). Bake for 20-22 minutes, until tops are lightly golden brown and a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let cool ten minutes, then remove muffins from pan and allow to cool completely on baking rack. (If you cool on a plate or other solid surface, the bottoms will steam and get soggy.) These are lovely spread with a little cream cheese.

Recipe Notes + Tips:
I love the extra fiber and vitamins that come from using whole grain flour in baked goods, but not the unappealing, leaden texture that often follows. It is one thing to have a satisfyingly weighty loaf of whole wheat bread; it’s quite another to have a chocolate cupcake that could double as a doorstop.

One of the ways I have found around that conundrum is King Arthur Flour’s white whole wheat flour. Made from hard white spring wheat instead of traditional red wheat, it retains the nutritional content of other whole wheat flours, but with a lighter color, texture, and flavor. While most people can detect the appearance and taste of whole wheat flour, I find the white whole wheat is much less noticeable. I have used it with success in everything from cinnamon applesauce cake to pumpkin bread, and I especially enjoy the chewy texture it lends to these Banana Chocolate Chip Muffins.

I have found KAF white whole wheat flour for sale at multiple grocery stores in my area, but you can also order it on-line. If you don’t have any on hand, you can use traditional whole wheat flour in the recipe above, with the end result a more dense muffin. If you prefer to keep the crumb lighter, decrease the whole wheat flour to one cup and increase the all-purpose to three cups.

bananamuffins01