Posts Tagged dessert

Apple & Thyme Custard Tart

A couple of weeks ago, I went apple picking in Hood River with my friend Adriana.

Long before we picked our buckets apples, we had grand plans for them. Adriana wanted to try her hand at apple butter for the first time. I was determined to make a simple and unsweetened rustic applesauce. There would be cakes and pies and galettes galore.

apples

When I got home, I realized that I had picked a never-ending supply of apples. I successfully made (and canned) a batch of unsweetened chunky applesauce (and it was delicious). I made rosemary apple butter. I made butternut squash and apple soup (twice!).

After all of that, I still had apples.

I knew what I had to do with the rest of the apples — they needed to be baked into delicious treats — but I was a little hesitant. Truth be told, I’m a little terrified of baking desserts. It’s not that I don’t like dessert. On the contrary, I really, really like dessert. I just didn’t do a whole lot of baking in my younger years. You see, my sisters are the bakers in my family. I’m the cook. (I make Thanksgiving and Christmas dinner and they make all the pies. It’s tradition.)

All of that to say, I’m a little bit rusty in the baking department. It had been awhile since I’d made a proper tart dough, and I was a little bit nervous for how it would turn out. Thankfully, it turned out beautifully. It’s such a simple tart, and it really highlights the beauty of perfectly ripe apples. It’s simple, seasonal, and it might be my new favorite dessert. I’m not so sure what I was afraid of, but I’m glad I rolled up my sleeves and dove into a little seasonal baking.

I should do this more often.

Apple Custard Tart | Rosemarried

Apple & Thyme Custard Tart

Serving Size: 8

Ingredients

  • TART FILLING:
  • 4 crisp apples (peeled, cored, and thinly sliced)
  • 2 eggs
  • 1 cup sugar
  • 1 cup heavy cream
  • 1.5 teaspoons vanilla extract
  • 2 teaspoons fresh thyme
  • 1 teaspoon grated nutmeg
  • ***********************************************
  • TART DOUGH:
  • 1 cup powdered sugar
  • 1.5 cups all-purpose flour
  • Pinch of salt
  • 1/2 cup salted butter (1 stick), room temperature
  • 1 egg

Instructions

  1. In a small bowl, sift together the powdered sugar, flour, and salt.
  2. Using an electric mixer, beat the butter until smooth. Add the egg and dry ingredients, and beat until the mixture comes together as an evenly formed mass. Wrap dough in plastic wrap and place in the refrigerator for at least 30 minutes. (Dough can be made one day ahead of time.)
  3. Once the dough is chilled, roll dough into a thin circle (slightly larger than your tart pan). Working quickly, line the tart pan with the dough. Trim off any excess dough that hangs over the edges. Prick the bottom of the crust with a fork a few times.
  4. Toss apple slices with lemon juice, nutmeg, and half of the thyme. Working from the outside toward the center, lay the apple slices in the tart shell in a circular pattern, overlapping them slightly.
  5. Gently whisk together the eggs, sugar, cream, and vanilla, until just combined. Pour the custard mixture over the apple slices. Sprinkle the rest of the thyme over the custard and apples.
  6. Bake tart at 375 F until the crust is golden and center is set, 30 to 40 minutes. (Note: if you find your crust is browning too quickly, cover the tart with aluminum foil for the duration of baking.) Allow the tart to cool before serving.

Notes

Adapted from Joanne Chen’s recipe on Gothamist.com

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://rosemarried.com/2013/10/25/apple-thyme-custard-tart/

Vanilla Bean & Lavender Panna Cotta with Fresh Peaches

I like to think of this dessert as peaches and cream, all grown up.

My husband, however, describes it as “milky jello.”

The funny thing is, he’s kind of right. Panna cotta is essentially milky jello.

However, I don’t think that description does this dessert justice. This panna cotta is light and creamy, sweet but not cloying. The addition of honey, lavender and vanilla give the dish a subtle and lovely complexity. In addition, it’s the perfect summertime dessert, as it requires very little cooking.

And it should be said that this dessert is just really, really pretty. Not only does it taste good, but it’s just so lovely to look at.

Therefore, I implore you, friends: go forth and make this milky jello!

Vanilla Bean and Lavender Panna Cotta with Fresh Peaches
(Adapted from Cherry Tea Cakes)
Makes 4 small panna cottas

For the panna cotta:
1 cup heavy cream
1 cup milk
1 vanilla bean
2 tablespoons honey
1.5 teaspoons culinary lavender
2 tablespoons water
2 teaspoons unflavored gelatin

For the peach topping:
1-2 peaches, sliced thinly
1/2 teaspoon fresh thyme
1 teaspoon lemon juice
1 teaspoon raw sugar

Method:
Prepare four small dishes (cups, mugs, ramekins, etc) by greasing them with a small amount of canola or vegetable oil. Set aside.

In a small bowl, sprinkle the gelatin over the 2 tablespoons of water. Allow the gelatin to ‘blossom’. Let sit for 10 minutes.

In a small saucepan, heat the milk, cream, and honey over medium-low heat. Split the vanilla bean lengthwise with a sharp knife, and scrape out all of the vanilla seeds. Stir the vanilla into the milk. Add in the scraped vanilla pod and the lavender. Heat for 10 minutes, or until the milk is warmed all the way through and the honey is dissolved and combined with the cream.

Strain out the vanilla pods and lavender, using a mesh strainer or cheese cloth. When the milk mixture is still warm, stir in the gelatin mixture until combined. Pour contents into the containers. Refrigerate for 6 hours (or overnight), until set.

30 minutes prior to serving, slice the peach(es) and toss with sugar, lemon juice, lavender and thyme. Allow the peaches to sit for 30 minutes or more, in order to get the juices flowing.

When ready to serve, remove the panna cottas from the fridge and top with a spoonful of the peach mixture. Enjoy!

Strawberry Lemon Ginger Ale Pops: Recipe Swap

When life hands you lemons – or a vintage recipe for Lemon Sponge Pie – make popsicles. (That’s what I always say, anyway…)

For this installment of the Recipe Swap, Christianna from Burwell General Store selected a recipe for Lemon Sponge Pie. The recipe actually looks pretty great (unlike the infamous “Ham Snails“), but I just couldn’t bring myself to bake a pie.

It doesn’t get hot in Portland very often, but when it does the whole city shuts down. We all turn into whiny, melty puddles. It’s a bit pathetic, really.

That being said, I am guilty of being a whiny, melty puddle this week. It was 102 degrees! There was zero chance I was going to turn on my oven. So, I turned Lemon Sponge Pie into Strawberry Lemon Gingerale Pops. I was really pleased with the results.

They were frosty, tangy, refreshing, and delicious – the perfect cure to my summertime woes.

STRAWBERRY LEMON GINGER ALE POPS
(Inspired by this recipe from What I Do)
Makes 4 popsicles

Ingredients:
1 bottle good quality ginger ale or ginger beer
1 pint of lemon sorbet, softened (Note: you will have sorbet leftover!)
6-8 strawberries, stems removed and diced
1 teaspoon grated fresh ginger
1 teaspoon lemon zest

Method:
In a small bowl, mix together the diced strawberries, lemon zest, and grated ginger.

Place a spoonful of the strawberry mixture in each popsicle mold. Pour a bit of ginger ale (slowly, as it will fizz!) over the mixture, and top with a dollop of lemon sorbet. Repeat with each mold – strawberries, ginger beer, sorbet – until each is nearly full. Leave a very small amount of headspace at the top. Place lids/sticks the in the molds and freeze overnight.

And, please see below for the other creative contributions to this month’s recipe swap!



Strawberry & Mint Shortcakes: Recipe Swap

When life hands you lemons, you’re supposed to make lemonade. When life hands you a neck injury, however, it seems that you can’t make much of anything.

I’ve been stuck on the couch for three days. It hurts to move, it hurts to sit, it hurts to sleep. I’ve got my routine down: a glass of water, ibuprofen, ice (frozen peas) and heat (homemade sock rice pack). I watched an entire season of Project Runway yesterday. I’m going a little bit stir crazy. And while there’s never a good time to get injured, this weekend seemed like particularly bad timing. The Montavilla Farmer’s Market opened for its 6th season today. In addition, today is the deadline for the June Recipe Swap.

I’ve been planning this post for weeks. When Christianna (from Burwell General Store) emailed us the recipe for ‘Mint Pie‘, I knew that I was going to take the recipe in an entirely different direction.

You see, I’m one of the few people on the planet that doesn’t like the combination of chocolate and mint. I love chocolate. I love fresh mint. For whatever reason, I just don’t like them together. (Please don’t hate me!) Since it’s strawberry season in the Northwest – and since my mint plant is growing like crazy and threatening to take over the backyard – I decided to combine these two ingredients instead.

My apologies to all of the chocolate-and-mint lovers out there, but I’m officially on Team Strawberries-and-Mint. The combination is incredible! This dessert is a slight variation of a classic strawberry shortcake, but it’s the subtleties that make this recipe truly special. Perfectly ripe strawberries, purchased at the farmer’s market this morning. Fresh mint, plucked from my backyard. Hints of lemon, mint, black pepper, and cream. It all works together to create a light and airy spring treat that isn’t overly sweet or complicated. It’s just perfect.

STRAWBERRY & MINT SHORTCAKES WITH LEMONY WHIPPED CREAM
Adapted from Bite by Michelle
(Makes 10-12 shorcakes)

For the shortcakes:
1 3/4 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
3 tablespoons white sugar
2 tablespoons fresh mint, finely diced
1 stick (1/2 cup) chilled salted butter, cut into small cubes
2/3 cup buttermilk
Optional: Egg wash & raw sugar

For the strawberry topping:
1 pint strawberries
1.5 teaspoons chopped fresh mint
1 teaspoon lemon juice
1 teaspoon white sugar
A couple grinds of black pepper

For the lemony whipped cream:
1 cup heavy whipping cream
1 tablespoon white sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon zest

Method:
In a large bowl, combine flour, baking powder, salt and sugar. Using a pastry blender (or knives, fingers, food processor, etc) cut in butter until it resembles a coarse meal. Stir in mint and buttermilk, and mix until just combined.

Turn the dough out onto a floured surface. Knead a couple of times and pat into a circle (with a 1″ thickness). Using a biscuit cutter (or juice glass), cut out the shortcakes. Place on a lined baking sheet, 1-2 inches apart. Optional: brush each cake with an egg wash and sprinkle with raw (or coarse grain) sugar before baking.

Place baking sheet in the oven on bottom rack and bake for 10-12 minutes, or until golden brown. Remove from oven and set aside to cool.

Meanwhile, wash and de-stem the strawberries. Slice strawberries and place in a bowl. Toss with fresh mint, black pepper, lemon juice, and black pepper.

Mix the whipping cream, vanilla, sugar, and lemon zest together. Whip, using a whisk or electric mixer for 3-5 minutes, or until the mixture is light and billowy. (Be careful not to overwhip! You want soft peaks.)

When the shortcakes have cooled, arrange each cake on a plate with a generous dollop of whipped cream and strawberries. Enjoy!

Recipe Swap: Coconut Brown Rice Pudding

 

It’s our first recipe swap of 2012, and I’m only a few days late to the party. (Oh well! Better late than never, I suppose…)

As many of you know, I’m part of the Burwell General Store Recipe Swap. The swap consists of 25 foodies and writers from all over the world, and each month we re-interpret a vintage recipe (selected by Christianna of Burwell General Store) and post our creations on the first Sunday of the month.

This month, Christianna selected this recipe for the swap: Zabaglione for Two.

I was a bit flabbergasted by this recipe. First off, I had to google Zabaglione as I had no idea what it was. The images that appeared on my screen horrified me: it looked like a rich, lumpy, custardy mess. Granted, this recipe came at a bad time – I had just started my January detox and was feeling particularly over-sugared from the holidays. I couldn’t stomach the thought of a heavy custard. I decided that I needed to transform zabaglione into something light and healthy.

The only problem was that I could not, for the life of me, figure out how to pull off this transformation. I was stumped.

After a lot of thought, I finally decided to make a coconut milk brown rice pudding. It’s vegan, gluten free, and it doesn’t contain much sugar. And, most importantly, it’s easy to digest. It makes my belly happy. And as of right now, a happy belly is a top priority.

I won’t bore you with all of the details, but I do think it is worth mentioning that I have IBS.

Meaning: my stomach hates me.

I’ve tried various medications, elimination diets, fasts, probiodics, kombucha, vitamins, herbs, and more. I’ve been tested for various diseases and allergies, but everything comes back negative. In my opinion, IBS is the diagnosis doctors give you when they can’t figure out what’s wrong with your digestive system. So, I just do my best to take care of myself. I try to listen to my body. I started a detox on January 1st, because I wanted to cleanse after the holidays. I drank a lot of chicken broth and ate a lot of veggies. And the funny/tragic thing is, my stomach felt even worse during the cleanse. I was downright miserable. Nothing I ate or drank (or didn’t eat or drink) seemed to help.

I just didn’t have the heart to cook anything, let alone create a recipe for the swap.

But, I gave it a couple days and gradually I began to feel better. I allowed myself to dream of delicious and tummy-friendly recipes that might work for the swap. And then I remembered an amazing rice porridge I had for breakfast a couple years ago at a local brunch spot in Portland. I specifically remember that I ordered the porridge because I wasn’t feeling well and it was named something clever like “The Belly Pleaser”. It was made with coconut milk and had fresh mango on top. I loved it (and so did my stomach).

So this is my ode to “The Belly Pleaser”. It’s no zabaglione, to be sure. But it is a pudding — a pudding that happens to be vegan, gluten free, low-sugar, and is quite easy on the stomach. It also happens to taste wonderful. And that, my friends, is a fabulous thing.

Coconut Brown Rice Pudding
Adapted from The Witchy Kitchen
Note: This recipe uses pre-cooked brown rice, so make sure you factor that into your cooking time. Once the rice is cooked, however, this recipe takes 5-10 minutes to throw together.

Ingredients:
2.5 cups pre-cooked short grain brown rice
1 can (14 ounces) of light coconut milk
1/4 cup soy milk (or dairy milk)
2 tablespoons sugar
1 teaspoon corn starch
1 teaspoon cinnamon (plus cinnamon stick for garnish)
1 teaspoon vanilla*
1/4 teaspoon nutmeg
3 cardamom pods
1/4 cup golden raisins (plus more, for garnish)
Slivered almonds, for garnish

*I think this recipe would be incredible with real vanilla bean, I just didn’t happen to have any at home when I made this. Vanilla extract works nicely, I just think that real vanilla would be killer.

Method:
Heat coconut milk, soy (or dairy) milk and sugar together in a medium sized pot. Until warm. Whisk in corn starch and vanilla. Add in rice, 1/4 cup of golden raisins, and cardamom pods and bring to a simmer. Stir constantly and reduce heat if necessary. Allow mixture to gently simmer for 4-5 minutes, stirring often.

Once the pudding has thickened, remove from heat. Stir in cinnamon and nutmeg. Serve warm, with a dusting of cinnamon. Garnish with almond slivers and extra golden raisins. Can also be enjoyed cold.

Chai Snickerdoodles

We made it through the holidays! High fives all around.

Granted, my house is in shambles and my pants feel like they are two sizes too small. But that’s what the holidays are all about, right? In all seriousness, I had a wonderful Christmas. I spent a lot of quality time with my family (and adorable nieces), I ate a lot good food, and played a lot of Just Dance 3. (In case you were wondering, I’m absolutely horrible at Just Dance 3.)

However, the holidays aren’t technically over yet. We still have to ring in the new year! I’m not one for New Year’s resolutions – namely, I don’t like making promises I can’t keep – but I do plan on making a few dietary changes on January 1st. No, I am not going on a diet. I’m just going back to the way I normally eat. I like eating fruits, veggies, and whole grains. I feel better when I eat healthy and exercise (call me crazy, but I actually like feeling good). So, I’m going to listen to my body and I’m going to cut back on sugar, carbs, alcohol, etc.

But, that starts on January 1st. Meaning: I’ve got a few more days to eat cookies. And so do you!

So make these cookies now and gobble them up before your New Year’s resolutions begin. ;)

P.S. I’m aware that these cookies may appear to be sprinkled with black pepper, but I can assure you that they are sprinkled with Chai tea leaves (and cinnamon, cardamom, cloves, etc). And I can assure you that they are really, really delicious.

CHAI SNICKERDOODLES
Adapted from The Novice Chef

2 1/3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar**
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), room temperature
1 1/2 cups white sugar
1 teaspoon vanilla
2 eggs

**If you do not have cream of tartar, you can substitute a 1/2 teaspoon of lemon juice.

For the Chai sugar:
5 tablespoons white sugar
2 teaspoons Masala chai tea leaves (Use loose leaf, or empty the contents of a couple of tea bags)
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg

Method:
Using a food processor or mortar & pestle, grind the Chai tea until it is fine. Combine chai with the sugar and other spices in a small bowl. Set aside.

In another (medium) bowl, combine dry ingredients.

Using a stand mixer (or hand mixer), cream together butter until light and fluffy. Add eggs, one at a time. Add in vanilla (and lemon juice, if substituting for cream of tartar).

Slowly add dry ingredients to wet ingredients, and mix until combined. Place dough in refrigerator to chill for a half hour.

Meanwhile, preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper (or a Silpat).

Once the dough has chilled, remove from fridge. Using your hands, form dough into large balls (about 1″). Roll each ball in the chai sugar mix, and place on a baking sheet (leave space, as the cookies will expand during baking). Bake for 12-14 minutes, until edges are just barely beginning to turn golden brown. Allow cookies to rest for 5 minutes on cookie sheet before transferring to a cooling rack.

Hazelnut and Dried Cherry Biscotti with Orange and Cardamom

It feels good to sit down.

I’m taking a minute for myself. Elf is playing on the television, my (turquoise-themed) Christmas tree is twinkling in the background, and my cat is snuggled up next to me. It’s been a busy month, and I’ve not had many moments to myself recently. I blinked, and before I knew it my December schedule was filled with meetings, holiday parties, food swaps, catering gigs, meetings, baking, cooking, crafting, and so much more.

To be honest, I sort of love the hustle and bustle of it all. I’m the queen of overcommitment and I’m always busy, busy, busy. But, that gets old quickly. In fact, it’s downright exhausting. I have to remind myself to slow down, and to take things one day at a time. I desperately want to enjoy this holiday season, and the only obstacle standing in the way of a peaceful and restful holiday is me.

But, I’m working on it. Baby steps. Tonight, I snuggled with my cat and watched Elf and all felt right.

And the cherry hazelnut biscotti? They were part of my holiday stress-reducing plan. I needed something to bring to the PDX Winter Food Swap and I needed a treat to bring to a holiday party. So I made a double batch of biscotti and I killed two birds with one stone. The biscotti were an absolute hit at each event (i.e. they disappeared quickly), they were easy to make, and they crossed two things off my to-do list. Huzzah!

I’d like to say thank you (yet again) to my sister, Danielle, for baking with me. We baked the biscotti together while her baby and my bunny played together on the kitchen floor (and made a giant – but adorable – mess). Baking is so much better with company (if I do say so myself)…

DRIED CHERRY & HAZELNUT BISCOTTI (WITH ORANGE AND CARDAMOM)
Adapted from Williams Sonoma

Note: This recipe could easily be adapted to include various dried fruits and nuts (cranberries, blueberries, dates, pistachios, almonds, pecans, etc), I just used what I had on hand. And, of course, I decided to dip each biscotti in dark chocolate…because it seemed like the right thing to do.

Ingredients:
8 Tablespoons (1 stick) unsalted butter, room temperature
3/4 cup white sugar
2 eggs
2 tsp. vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cardamom
1/4 tsp. salt
1 cup hazelnuts, toasted and roughly chopped
1/2 cup dried bing cherries, coarsely chopped
1 teaspoon grated orange zest
12 oz. (1 bag) dark chocolate chips (I used extra dark, 60% cacao from Ghiradelli)

Method:
Preheat an oven to 350°F. Line one large baking sheet with parchment paper.

In a large bowl, using an electric mixer (or in the bowl of a stand mixer), beat butter on high speedy, until fluffy (1-2 minutes). Add in the sugar, and continue beating until well combined. Reduce the speed to low, and add in the eggs one at a time. Mix until blended, and then mix in the vanilla.

In a large bowl, sift together dry ingredients: flour, baking powder, cardamom and salt. Gradually add the flour mixture to the egg mixture and beat on low speed or stir with a wooden spoon just until incorporated. Gently stir in the hazelnuts, cherries and orange zest until evenly distributed. The dough should be very soft.

Turn the dough out onto a generously floured work surface and divide in half. With well-floured hands, transfer one-half onto one side of the lined baking sheet and shape into a log about 12″ long and 1.5 inches wide. Repeat with the remaining dough on the other side of the sheet, leaving at least 4 inches between the logs.

Bake the biscotti until the edges are golden, 25 to 30 minutes. Remove from oven and allow to cool for 10 minutes. Gently (and carefully) transfer the biscotti “logs” to a flat surface. Using a serrated knife, cut off slices of biscotti (1/2 inch wide). Place biscotti pieces on the baking sheet (on their side) and bake for 10 minutes more, or until golden. Remove from oven and allow to cool on wire racks.

Optional: Once the cookies have cooled, melt the chocolate chips, using a double boiler. (You could always try the microwave to melt the chocolate, but you can easily overcook the chocolate and then it becomes gritty and gross. I prefer the double boiler method.) Dip each biscotti in the chocolate, coating 1/4 to 1/2 of the cookie (I just like to coat the tip of the biscotti, so I dip it 1/4 of the way in the chocolate). Carefully place each biscotti on a piece of parchment or wax paper, and allow to cool.

Store biscotti in an airtight container. Makes about 2 dozen biscotti.

A photo of my biscotti at the PDX Winter Handmade Food Swap