Wednesday, March 31, 2010

Mmmmadeleines


I'm not going to try to describe these little cookies ~ they are beyond description. I won't try to tell you that they are the best cookie for dunking in a cup of tea that I've ever had. Nor will I mention that they absolutely melt in your mouth. I shan't mention that they are light, lemony, and luxurious, while being silky, sweet, and simple.

They're perfect.

Be sure to dust them with confectioner's sugar ~ for the full effect.


Traditional Madeleines

2/3 Cup All-Purpose Flour
3/4 Tsp Baking Powder
Pinch of Salt
1/2 Cup Sugar
Grated Zest of 1 Lemon
2 Lg Eggs, at room temperature
2 Tsp Vanilla
3/4 Stick (6 Tbsp) Butter, melted and cooled
Confectioner's Sugar, for dusting

Whisk together the flour, baking powder, and salt.

Working in a mixer bowl, or in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of the madeleine.

Getting ready to bake: Center a rack in the oven and preheat the oven to 400F. Butter 12 full-size madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan, give it a light coating of vegetable cooking spray. Place the pan on a baking sheet.

Spoon the batter into the molds, filling each one almost to the top. Don't worry about spreading the batter evenly, the oven's heat will take care of that. Bake the madeleines for 11 to 13 minutes, or until they are golden and the tops spring back when touched. Remove the pan from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any stubborn madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.

Just before serving, dust the madeleines with confectioners' sugar.

Tuesday, March 30, 2010

A Weekend Trip to the Tropics


Wouldn't it be wonderful to head to the tropics for a whirlwind trip? What if I told you it was possible?

This pie is your means of escape to a warm tropical place. Cool, tart, and rich, this pie is a great way to take a weekend vacation.


Florida Pie

1 9-inch Graham Cracker Crust, fully baked and cooled
1 1/3 Cups Heavy Cream
1 1/2 Cups Sweetened Shredded Coconut, divided
4 Lg Eggs, separated
1 14-oz Can Sweetened Condensed Milk
1/2 Cup Fresh Key (or Regular) Lime Juice (from about 5 regular limes)
1/4 Cup Sugar

Center a rack in the oven and preheat it to 350F. Place the pie plate on a baking sheet.

Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.

Working with a mixer, beat the egg yolks on high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the remaining juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham crust, and pour over the lime filling.

Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least an hour.

To finish the pie: Preheat the broiler.

Put the 4 egg whites and the sugar in a medium saucepan and over medium-low heat, whisking constantly, until the whites are hot to the touch. Transfer the whites to a bowl (or the bowl of a stand mixer fitted with the whisk attachment), and beat the whites at high speed until they hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.

Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.

Sunday, March 21, 2010

I Love a Lazy Sconeday, Er... Sunday


I love breakfast on the weekend. Breakfast on the weekend is so much better, simply due to the fact that you can take a little more time to enjoy it. Weekend breakfast is doubly wonderful when you can take the time to bake something warm and comforting. As these scones are baking, you can smell toasted almonds through your entire house. These toasted almond scones dotted with butter and drizzled with a bit of organic honey are the perfect partner to a hot cup of black coffee or earl grey tea.


Toasted Almond Scones

1 Cup Blanched Almonds (whole, slivered, or sliced), toasted
1 Tbsp Sugar
1 Lg Egg
1/3 Cup Cold Heavy Cream
1/4 Cup Cold Whole Milk (I used 2%)
1/8 Tsp Pure Almond Extract
1 3/4 Cups All-Purpose Flour
1 Tbsp Baking Powder
1/4 Tsp Salt
1/2 Cup Cold Butter, cut into smaller pieces
1/4 Cup Sliced Almonds (optional)

Center a rack in the oven and preheat the oven to 400F. Line a baking sheet with parchment paper or a silicone mat.

Divide the toasted almonds in half. Finely grind 1/2 cup in a food processor or blender with the sugar until the mixture resembles a coarse flour. Finely chop the other 1/2 cup.

Stir the egg, cream, milk and almond extract together.

Whisk the flour, ground almonds and sugar, baking powder and salt together in a large bowl. Drop in the butter. Cut and rub the butter into the flour until the mixture resembles pebbles, or at least something close.

Pour the liquid ingredients over the dry ingredients and stir with a fork until the dough just starts coming together. Stir in the chopped almonds.

With the dough still in the bowl, fold the dough over itself 8 to 10 times. Turn the dough out onto a lightly floured surface and divide it in half. Shape each half into a 5 inch round. Cut each round into six equal pieces and top each piece with some sliced almonds, if you're using them. Place the scones on your baking sheet. (If you'd like to bake them later (although I'm not sure how you'll be able to wait), you can freeze them on the baking sheet, then put them in an airtight container. When you bake them from frozen, don't defrost them, just add 2 minutes to the baking time.)

Bake the scones for 20-22 minutes, or until their tops are golden. Transfer to a cooling rack and allow them to cool for the longest 10 minutes of your life before eating.

Saturday, March 20, 2010

A First Taste of Summer

If any of you really know me, you'll know that I LOVE ice cream. LOVE. I eat ice cream as a meal very regularly, and without shame. I've always wanted to make my own flavours at home, with organic, home-grown, local ingredients. This is my first attempt - a very decadent, deep chocolate and blueberry ice cream. This recipe only makes one pint - a perfect single serving for me. Be sure to use good quality ingredients, especially the blueberry preserves, use homemade if you have them.


Unbelievably Good Chocolate Blueberry Ice Cream

5 oz. Semisweet Chocolate, finely chopped
1 C Whole Milk
1/2 C Heavy Cream
3 Lg Egg Yolks
3 Tbsp Sugar
5 Tbsp Premium Quality Blueberry Preserves

Put the chocolate in a 1-quart glass measuring cup or a heatproof bowl.

Bring the milk and cream to a boil in a medium heavy-bottomed saucepan.

Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about 1/3 of the hot liquid to temper the yolks so they don't curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon. The custard should reach at least 170 degrees F, but no more than 180 degrees F. Immediately remove the pan from the heat and pour the custard over the chopped chocolate.

Let the mixture sit for 1 minute, then, using a rubber spatula, starting in the center of the measuring cup and working in ever-wider concentric circles, stir until the custard is smooth.

Refrigerate the custard until chilled before churning it into ice cream.

Scrape the chilled custard into the bowl of an ice cream maker and churn according to manufacturer's instructions. When the ice cream is thickened and just about ready, spoon in the preserves and churn to combine. Pack the ice cream into a container and freeze at least 2 hours, until it's firm enough to scoop.

Sunday, March 14, 2010

As the Cookie Crumbles - The Pilot Episode


Nothing makes a home more welcoming than the smell of something delicious baking in the oven.


Oatmeal Chocolate Chipsters

3 Cups Old-Fashioned Oats
1 Cup All-Purpose Flour
1 Tsp Baking Soda
2 Tsp Ground Cinnamon
1/4 Tsp Freshly Grated Nutmeg
1/4 Tsp Salt
1 Cup Butter, at room temperature
1 Cup Peanut Butter (chunky is fine but don't use natural
1 Cup Sugar
1 Cup Brown Sugar, packed
2 Eggs
1 Tsp Vanilla Extract
9 oz. Bittersweet Chocolate, chopped (or 1 1/2 Cups chocolate chips or chunks)

Position your oven racks to divide the oven into thirds and preheat the oven to 350F. Line 2 baking sheets with parchment paper or a silicon baking mat.

Whisk together the oats, flour, baking soda, spices, and salt.

Working with a stand mixer fitted with a paddle attachment, or with a hand mixer and a large bowl, beat the butter, peanut butter, sugar, and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Mix in the chips. If you have the time, cover and chill the dough for about 2 hours, or for up to 1 day. Chilling the dough will make more evenly shaped cookies.

If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart onto the baking sheets. If the dough is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets. Press the chilled balls gently with the heel of your hand until they are about 1/2 inch thick.

Bake for 13-15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. The cookies should be golden and just firm around the edges. Lift the cookies onto cooling racks with a metal spatula - they'll firm as they cool.

Repeat with the remaining dough, cooling the cookie sheets between batches.