from Bon Appetit, June 2002
via Sue Gilbert
serves 10
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 cup Marsala
1/4 cup fresh orange juice
14 tablespoons (1 3/4 sticks) unsalted butter at room temperature, divided
1 1/4 cups sugar, divided
2 large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
4 cups fresh raspberries, divided
2 cups crème fraîche or sour cream
Preheat oven to 400 degrees. Butter a 10-inch springform pan.
Whisk first 5 ingredients in a medium bowl. Combine Marsala and orange
juice in a small bowl. Beat 12 tablespoons of butter and 1 cup of sugar in a
large bowl until well blended. Beat in eggs, vanilla and lemon peel. Beat in
Marsala mixture in 2 additions alternately with flour mixture in 3 additions.
Transfer batter to the pan. Sprinkle with 11/2 cups of raspberries.
Bake cake in center of oven until top is gently set, about 20 minutes. Reduce
oven temperature to 375 degrees. Dot top of cake with 2 tablespoons butter and
sprinkle with 2 tablespoons sugar. Continue baking until done, about 15
minutes. Cool in pan on rack. Release pan sides, transfer cake to platter and
cool to room temperature.
Mix crème fraîche and 2 tablespoons sugar in a small bowl. Cut cake into
wedges. Top each with a dollop of crème fraîche and raspberries and serve.
Raspberries are both baked in this tender, moist cake and served with it.
Tuesday, December 13, 2011
Rustic Goat Cheese Tart with Plums
from Georgeanne Brennan's cooking class "Provence in California"
via Judy Gray
serves 6
one 12 by 14-inch sheet frozen puff pastry, thawed
3 ounces soft goat cheese
1/2 cup plus 1 tablespoon sugar, divided
l egg
1 tablespoon heavy cream
8 plums, pitted and sliced
Preheat oven to 375 degrees.
On a floured work surface, spread open the puff pastry sheet, if folded. Roll to a scant 1/4 inch thick. Push pastry into tart pan and pinch edges up to form a 1/2-inch rim. Place in the freezer and chill 15 minutes to firm edges (or refrigerate for 1 hour).
In a bowl, whisk together the goat cheese, 1/2 cup of the sugar, the egg and the cream until a smooth paste is formed. Spread it evenly over the pastry. Arrange the plum slices cut side down in a concentric circle on top. Sprinkle 2 tablespoons of sugar evenly over the plums.
Bake until the pastry is puffed and browned and the plums are soft and slightly golden, about 30 minutes. Remove from the oven, cover loosely with aluminum foil, and let stand for 10 minutes.
Can be served warm or room temperature. This tart can be made with other summer fruit such as apricots, peaches or nectarines, and served with vanilla ice cream. Delicious.
via Judy Gray
serves 6
one 12 by 14-inch sheet frozen puff pastry, thawed
3 ounces soft goat cheese
1/2 cup plus 1 tablespoon sugar, divided
l egg
1 tablespoon heavy cream
8 plums, pitted and sliced
Preheat oven to 375 degrees.
On a floured work surface, spread open the puff pastry sheet, if folded. Roll to a scant 1/4 inch thick. Push pastry into tart pan and pinch edges up to form a 1/2-inch rim. Place in the freezer and chill 15 minutes to firm edges (or refrigerate for 1 hour).
In a bowl, whisk together the goat cheese, 1/2 cup of the sugar, the egg and the cream until a smooth paste is formed. Spread it evenly over the pastry. Arrange the plum slices cut side down in a concentric circle on top. Sprinkle 2 tablespoons of sugar evenly over the plums.
Bake until the pastry is puffed and browned and the plums are soft and slightly golden, about 30 minutes. Remove from the oven, cover loosely with aluminum foil, and let stand for 10 minutes.
Can be served warm or room temperature. This tart can be made with other summer fruit such as apricots, peaches or nectarines, and served with vanilla ice cream. Delicious.
Saltine Cracker Brickle
 |
| Photo by Kelly Mahoney |
from The New York Times, December 14, 2010
submitted by Kathy Lindenbaum
makes multiple pieces
48 saltine crackers
1 cup granulated sugar
1/2 pound unsalted butter
1 teaspoon vanilla
3 cups semisweet chocolate chips
Heat oven to 350 degrees.
Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil.
Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the now-melted chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer.
The next day, peel off the foil and break the brickie into pieces. Keep frozen or refrigerated.
Regardless of its simplicity and basic ingredients, this remains an addictive treat that is begged for by many every year at Christmas.
Top Secret Chocolate Mousse
 |
| Photo by José Picayo |
from Bon Appetit, December 2010
via Anne Halsted and Irene Tibbits
serves 4
3 1/2 ounces bittersweet chocolate (try not to exceed 61% cacao)
3 large eggs, separated, at room temperature
pinch of salt
2 1/2 teaspoons sugar, divided
1/4 cup chilled heavy whipping cream
Place chocolate in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Remove bowl from over saucepan, add egg yolks to cooled melted chocolate and whisk until smooth. Using an electric mixer, beat egg whites and pinch of salt in another medium bowl until soft peaks form. Gradually add 11/2 teaspoons of sugar, beating constantly until whites are glossy and medium-firm peaks form. Using a silicone or rubber spatula, fold 1/4 of the beaten whites into chocolate mixture to lighten. Gently fold remaining whites into chocolate mixture just until incorporated; do not overmix or mixture may deflate.
Divide mousse among 4 bowls. Cover and chill until set, about 4 hours. Can be made 1 day ahead. Keep chilled.
Before serving, beat cream and 1 teaspoon sugar in another medium bowl until peaks form. Spoon whipped cream on top of mousse.
For years, the recipe's author tried to learn the secret to her French friend's incredible chocolate mousse. She finally discovered that they were all using a recipe from the back of a Nestle chocolate bar. It couldn't be simpler, or more wonderful. Very easy and very delicious -just be sure to use the right chocolate!
Sunday, December 11, 2011
Individual Goat Cheese Soufflés
from Georgeanne Brennan's cooking class "Provence in California"
via Judy Gray
makes 8 individual souffles
3 tablespoons butter, plus extra for coating ramekins
1 cup breadcrumbs
3 tablespoons cake flour
1 cup milk
10 ounces soft goat cheese, divided
3 large egg yolks
salt and pepper to taste
1 cup egg whites (about 7)
Preheat oven to 325 degrees. Butter eight 5-ounce ramekins, coat each with breadcrumbs and tap excess out. Reserve any remaining breadcrumbs.
Melt 3 tablespoons butter in a stainless saucepan over medium heat. Whisking constantly, add flour and cook for 20 seconds. Whisk in the milk and cook over low heat for about 1 minute, until mixture has thickened like a thin pudding. Crumble 8 ounces of the cheese into a large bowl, reserving the remainder. Pour the hot milk mixture over the cheese, and mix well. Add the egg yolks and mix again. Season with salt and pepper.
Using an electric mixer, beat the egg whites until stiff peaks form. Fold half of the whites into the cheese to lighten; then fold in remaining whites. Divide half of the souffle mixture among the ramekins. Crumble the remaining 2 ounces of goat cheese among the ramekins and top with the remaining souffle mixture and then the remaining breadcrumbs.
Place the ramekins in a large baking pan and pour in boiling water to come halfway up the ramekins. Bake for about 20 minutes or until the souffles are golden. Remove from the oven and let stand, still in the water, for 15 minutes. Run a knife around the inside of each ramekin to loosen. Turn out souffles onto a baking sheet. When ready to serve, bake the souffles in a 425 degree oven for 4 to 5 minutes, until a deep golden brown.
These individual souffles are a great addition to a garden salad.
via Judy Gray
makes 8 individual souffles
3 tablespoons butter, plus extra for coating ramekins
1 cup breadcrumbs
3 tablespoons cake flour
1 cup milk
10 ounces soft goat cheese, divided
3 large egg yolks
salt and pepper to taste
1 cup egg whites (about 7)
Preheat oven to 325 degrees. Butter eight 5-ounce ramekins, coat each with breadcrumbs and tap excess out. Reserve any remaining breadcrumbs.
Melt 3 tablespoons butter in a stainless saucepan over medium heat. Whisking constantly, add flour and cook for 20 seconds. Whisk in the milk and cook over low heat for about 1 minute, until mixture has thickened like a thin pudding. Crumble 8 ounces of the cheese into a large bowl, reserving the remainder. Pour the hot milk mixture over the cheese, and mix well. Add the egg yolks and mix again. Season with salt and pepper.
Using an electric mixer, beat the egg whites until stiff peaks form. Fold half of the whites into the cheese to lighten; then fold in remaining whites. Divide half of the souffle mixture among the ramekins. Crumble the remaining 2 ounces of goat cheese among the ramekins and top with the remaining souffle mixture and then the remaining breadcrumbs.
Place the ramekins in a large baking pan and pour in boiling water to come halfway up the ramekins. Bake for about 20 minutes or until the souffles are golden. Remove from the oven and let stand, still in the water, for 15 minutes. Run a knife around the inside of each ramekin to loosen. Turn out souffles onto a baking sheet. When ready to serve, bake the souffles in a 425 degree oven for 4 to 5 minutes, until a deep golden brown.
These individual souffles are a great addition to a garden salad.
Saturday, December 10, 2011
My Grandmother's Coffee Cake
from Mike Dewees
serves 8
1 cup unsifted flour 1/2 cup sugar
1 teaspoon cinnamon
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 egg
4 tablespoons melted butter
Preheat oven to 350 degrees.
Sift dry ingredients together twice. Beat egg and milk together; combine with dry ingredients. Add melted butter. Spread in a buttered 8 by 8-inch square cake pan. Sprinkle generously with more sugar and cinnamon. Bake for 30 minutes. Serve warm.
This delicious coffee cake should really be called "Grannie's Coffee Cake". My brother and my cousins truly relished this easy-to-prepare quick bread, but I always had trouble with the appellation 'Grannie' even though that is how I addressed my grandmother. So even now I must still have that issue because I submitted the recipe as "My Grandmother's Coffee Cake."
serves 8
1 cup unsifted flour 1/2 cup sugar
1 teaspoon cinnamon
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 egg
4 tablespoons melted butter
Preheat oven to 350 degrees.
Sift dry ingredients together twice. Beat egg and milk together; combine with dry ingredients. Add melted butter. Spread in a buttered 8 by 8-inch square cake pan. Sprinkle generously with more sugar and cinnamon. Bake for 30 minutes. Serve warm.
This delicious coffee cake should really be called "Grannie's Coffee Cake". My brother and my cousins truly relished this easy-to-prepare quick bread, but I always had trouble with the appellation 'Grannie' even though that is how I addressed my grandmother. So even now I must still have that issue because I submitted the recipe as "My Grandmother's Coffee Cake."
Thursday, December 8, 2011
Yogurt-Zucchini Bread with Walnuts
originally from www.foodandwine.com
improved by Anne Halsted
makes one 9-inch loaf
1 cup walnut halves (about 4 ounces)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon curry powder
1 teaspoon cinnamon powder
3/4 cup sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup Greek yogurt (fat-free plain)
1 cup zucchini, coarsely grated
zest of one lemon
1/3 cup poppy seeds (optional)
Preheat oven to 325 degrees. Butter and flour a 9 by 4 1/2-inch metal loaf pan. Spread the walnut halves in a pie pate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them and let cool.
In a large bowl, whisk flour with the baking powder, baking soda, salt, curry powder and cinnamon. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat free yogurt. Then add the wet ingredients to the dry ingredients along with the grated zucchini, toasted walnuts, lemon zest, and poppy seeds (if using), and stir until the batter is evenly moistened.
Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf has risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
Something else yummy to make with zucchini. Can freeze and use for breakfast toast all year.
improved by Anne Halsted
makes one 9-inch loaf
1 cup walnut halves (about 4 ounces)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon curry powder
1 teaspoon cinnamon powder
3/4 cup sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup Greek yogurt (fat-free plain)
1 cup zucchini, coarsely grated
zest of one lemon
1/3 cup poppy seeds (optional)
Preheat oven to 325 degrees. Butter and flour a 9 by 4 1/2-inch metal loaf pan. Spread the walnut halves in a pie pate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them and let cool.
In a large bowl, whisk flour with the baking powder, baking soda, salt, curry powder and cinnamon. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat free yogurt. Then add the wet ingredients to the dry ingredients along with the grated zucchini, toasted walnuts, lemon zest, and poppy seeds (if using), and stir until the batter is evenly moistened.
Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf has risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
Something else yummy to make with zucchini. Can freeze and use for breakfast toast all year.
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