Ripe Figs with Ricotta & Honey
On July 13, 2012 by sixtyacrebakerIt is a given; if i were to find myself naked, roaming the garden of Eden, I surely would be occupied with plucking and eating figs. Not with modesty <strong<of.any.sort. Figs are good fresh or dried, plain & gilded. For a simple and gorgeous treat; serve these as an appetizer or dessert.
Gilded Figs
ripe fresh figs
ricotta cheese (fresh if you can get it)
sea salt
honey
toasted walnuts
Slice the figs in half, and put a generous scoop of fresh ricotta on top. Drizzle your best honey to just cover the ricotta, sprinkle a few grains of sea salt and top with a walnut half. Serve chilled or room temperature.
tastes great accompanying a cold glass of Prosecco
Almond Cake
On November 20, 2011 by sixtyacrebakerI owe David Lebovitz a debt of gratitude. While searching for an almond cake recipe, not calling for almond flour, I came across his recipe. He readily admits this comes from Chez Panisse. My pantry held marzipan rather than almond paste, so I changed the recipe ever so slightly. This cake looks light and airy and it is. But it is also incredibly moist and almondy. Have a slice on its own or pair it with brandied cherries, peach ice cream or toffee. This cake would be a gorgeous addition to your Thanksgiving dessert display.
Almond Cake
v.slightly adapted from david lebovitz
1 cup + 2 Tbs granulated sugar
7 oz marzipan paste (i used odense)
1 cup all purpose flour–divided
1 cup unsalted butter–room temperature
1 1/2 tsp baking powder
3/4 tsp kosher salt
1 tsp vanilla extract
1 1/4 tsp pure almond extract
6 large eggs
Preheat oven to 325^F. Butter and flour a 9″ springform pan. Line the bottom of the pan with a round of parchment paper. Using a food processor with the metal blade, process the marzipan, sugar and 1/4 cup flour until it resembles fine sand. In a separate bowl, mix together the remaining flour, salt and baking powder. To the almond mixture, add the butter, vanilla extract and almond extract and pulse until a smooth batter forms. Add the eggs one by one, and scraping the bowl as necessary in between additions. Add half of the flour mixture and pulse until just combined. Add the remaining flour and pulse a few times. If need be, hand stir the flour until it is fully incorporated. Pour into prepared pan and bake for about an hour. Begin checking after 50 minutes. You can use the toothpick test to check for doneness, or whichever method you prefer. Once removed from oven and while the cake is still hot, run a sharp knife around the perimeter to loosen the cake. Do not open the springform pan until the cake is completely cooled. Allow the cake to cool in the pan. Serve with a dusting of powdered sugar
Crepe Brulee
On October 2, 2011 by sixtyacrebakerPasadena is not all about rose queens and debutantes, or penny loafers and posh hotels. Along the edges, nearing the fringe Bijouxs and the Baker (that’s me); inspired by art & culture, the storied past of Pasadena, more underground than paseo more after hours than high tea, more pop art than prep school, created an unexpected gem. A confection well loved in the tea salons of Paris, transforms to lust worthy in the Altier of Bijouxs.
Bijouxs and The Baker met at camp and instantly bonded over immaculately curated bunk rooms think pendleton blankets, leather steamer trunks and vintage oil lamps and an aversion to mingling. It was no surprise to learn they both hail from Pasadena. It was an instant friendship bonding while breaking bread. Not clear who said it first, but both agree; Pasadena can be sexy and hip and well ahead of the curve. It just doesn’t want everyone to know. Now the secret is out.
Lynn and i have collaborated on an amazing dessert: preppy handbook meets laduree.
Lynn gray of Bijouxs is an artist in the kitchen. She brings a designer’s palate to food. When the light casts like chiffon in my kitchen, I close my eyes and wander my mind to the Bijouxs studio to watch my simple dessert of crepes and custard become art.
Crepe Brulee
Makes 1-9-inch cake
Green Tea Crepes
3 cups milk
1 tablespoon matcha (green tea powder)
4 1/2 tablespoons unsalted butter, melted
7 1/2 tablespoons sugar
1/2 teaspoon kosher salt
6 eggs
2 cups flour
Place all ingredients in a blender and blend very well. Place in the refrigerator for at least 2 hours and up to overnight. Heat a 9-inch non-stick crepe pan over medium heat. Hold the crepe pan in one hand, while using a measuring cup or ladle to spoon a bit of batter with your other hand into the middle of the pan. Gently swirl the pan, moving the batter to make a thin pancake the same size as the base of your pan. Place back on heat and allow it to cook, but not brown. The top of the crepe will become dry. Turn and quickly cook the second side. Turn out onto a platter and proceed with the remaining batter. This recipe makes about a dozen crepes.
Raspberry custard
2 1/2 cups buttermilk
6 ounces fresh raspberries
1/2 cup plus 2 tablespoons sugar
6 egg yolks
1/4 cup cornstarch
3 ounces butter
Pinch kosher salt
1 tablespoon Chambord liquer (optional)
Whirl the raspberries, buttermilk and sugar in a blender until the raspberries are fully pureed. Pour through a strainer into a heavy saucepan. In a bowl whisk the egg yolks with cornstarch and salt. Heat the buttermilk mixture over low heat until it simmers. Remove from heat and slowly pour over the egg mixture while whisking the eggs. Return the mixture back to the saucepan, turn heat to medium and continually stir until thickened. Allow the custard to become a bit thicker than you would for a soft pudding. Place the butter and Chambord (if using) in a clean bowl. Run the custard through a sieve (to remove any lumps) into the bowl. Stir to melt and incorporate butter and Chambord. Continue to stir until the temperature drops a bit. Place a piece of plastic wrap directly on top of the custard and place in the refrigerator to cool and firm (can be made a day in advance)
For filling
Whip 2 cups cream with 1 tablespoons powdered sugar until peaks form. Mix in 50/50 with the cooled raspberry custard.
To Assemble
12-15 green tea crepes
1 batch raspberry filling
Granulated or demerara sugar
Brulee torch
Place one crepe on your serving platter. Spread a 1/4 inch layer of filling over the crepe using care not to go fully to the edge. Place a crepe on top. Continue layering until you have used all crepes and filling. The cake should be 10-15 crepes high. Cover and place in the refrigerator and allow to firm up. This can be done a day in advance.
Before you are ready to serve, remove from the refrigerator. Sprinkle a nice layer of sugar over the top and torch until crisp. Sprinkle a second layer of sugar and torch again. This will give you a nice thick crunch on top. Slice and serve while still chilled.
Cornmeal and Fig Financiers
On September 4, 2011 by sixtyacrebakerRecently I met a young man. He asked to meet to discuss an idea. An idea born in sharing. I was early for the meeting, mostly because I have yet to shake some of my uptight corporate mores. He was tardy but only by minutes. A delay caused by
a sweet pause to pick gorgeous ripe figs which he then gifted to me. We talked for hours about our love of good food and how we share it with others.
Cornmeal and Fig Financiers
1 1/2 cups unsalted butter
1 cup sugar
1 Tbs honey
2 Tbs buttermilk
3 large eggs
1 tsp vanilla
1 1/4 cup flour
1/4 cup cornmeal *
3/4 tsp baking powder
1/4 tsp kosher salt
5-6 fresh figs-halved
Measure the flour, cornmeal, baking powder and salt in a bowl. Whisk to combine. In a mixer fitted with the paddle attachment, cream the butter, sugar and honey. Add the eggs one by one, scraping down the sides of the bowl after each addition. Quickly beat in vanilla and buttermilk. On low speed, mix in the dry ingredients, do not over mix. Scoop into small brioche molds, cupcake tins or other vessel. Fill to about the halfway mark (perhaps just a tad bit more), and then gently push 1/2 fig on top. Bake at 350 for approximately 15-30 minutes. Use the toothpick method to ensure they are baked through.
*i used a medium coarse cornmeal–but you can use anything from fine to coarse…the texture of your cake will reflect whichever you choose to use.
Black and White Cookies
On August 11, 2011 by sixtyacrebakerMy parents grew up in New York. Although we moved to California when i was a toddler, “new yorkness” remains in my dna. I won’t apologize for it. See? i warned you. My favorite goodies from the old neighborhood were tucked in a pink box and secured with twine. Wrapping not only sweets but stories of my mother as a young girl; a nickle in her pocket, walking to and from school in snow up hill–both ways, stopping at the local bakery to warm her toes and carefully choose an afternoon treat. Times have changed and so have bakeries. Fancy cupcakes, mini pies and low-carb muffins have edged out old fashion favorites like; slabs of coffee cake, sweet buns crullers and black & whites as big as your noggin. Thankfully, Nancy Baggett has a knock-out recipe for black and whites in her “The All American Cookie Book”. There is nothing I like more than presenting this New York favorite to my favorite New Yorker, my mom.
New York Black and Whites
recipe from Nancy Baggett
3 cups all-purpose white flour
Scant 3/4 teaspoon salt
1/4 teaspoon baking soda
1 1/3 cups sugar
2/3 cup (1 stick plus 2 2/3 tablespoons) unsalted butter, slightly softened
1/2 cup white vegetable shortening
2 large eggs
2 1/2 teaspoons vanilla extract
2 teaspoons light corn syrup
Scant 3/4 teaspoon lemon extract
1/3 cup sour cream
Quick Vanilla and Chocolate Fondants:
1/4 cup light corn syrup
5 cups powdered sugar, sifted after measuring, plus more if needed
3/4 teaspoons vanilla extract
2 ounces unsweetened chocolate, chopped
Preheat oven to 350 degrees F. Grease several baking sheets or coat with nonstick spray. In a medium bowl, thoroughly stir together flour, salt, and baking soda; set aside. In a large bowl, with an electric mixer on medium speed, beat together the sugar, butter, and shortening until well blended and fluffy, about 2 minutes. Add the eggs, vanilla, corn syrup, and lemon extract and beat until evenly incorporated. Beat in half of the flour mixture until evenly incorporated. On low speed, beat in the sour cream. Beat or stir in the remaining flour mixture, just until well blended and smooth. Let the dough stand to firm up for about 5 minutes.
Using a scan 1/4-cup measure of dough, shape into balls with lightly greased hands. Place on the baking sheets, spacing about 3 1/2 inches apart. Using your hand, press and pat the balls to about 3 1/4 inches in diameter.
i make mine mini..using a small ice cream scoop as my measurement
Bake the cookies, one sheet at a time, in the middle of the oven for 10 to 14 minutes, or until lightly browned at the edges and the tops just spring back when lightly pressed in he centers. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Use a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
For the Fondants:
In a medium, heavy saucepan, bring 1/2 cup water and the corn syrup just to a boil over medium heat. Remove from the heat and stir in the powdered sugar and vanilla until completely smooth. Place the chocolate in a small, deep bowl. Pour 2/3 cup of the hot vanilla fondant over the chocolate. Stir until the chocolate is partially melted. Pour another 1/2 cup of the vanilla fondant over the chocolate. Stirring constantly, thin the chocolate fondant to a fluid but not runny consistency by adding 3 to 4 teaspoons of hot water, a little at a time. Stir until the chocolate melts completely and the water is thoroughly incorporated.
Set the wire racks with the cookies over wax paper to catch drips. Using a small, wide-bladed spatula, spreader, or table knife, immediately ice half of each cookies with the chocolate fondant. (if the fondant stiffens as you work, thin it by thoroughly stirring in a few drops of hot water. If the fondant cools completely, rewarm it over low heat, stirring).
In necessary, adjust the consistency of the vanilla fondant by stirring in additional powdered sugar or hot water until fluid by not runny. Ice the second half of each cookies with the vanilla fondant. Let the cookies stand until the icing set, at least 2 hours and preferably 4 hours.
**
This recipe comes directly from Nancy Baggett’s All American Cookie Book; a book that has been in my library for about 10 years. I have not bee asked to endorse the book or any individual recipes by the author or publisher. This is simply a darn good recipe, one of many in this book
Lemon Cooler Cookies
On August 3, 2011 by sixtyacrebakerHonestly, I’m not sure if i have actually tasted the original lemon cooler cookie. I do know that I wanted to try them. But alas, they were in a box, on a shelf, in the grocery store. Lest you forgot, we have established that my mom didn’t do “store bought”. Odds are I only remember these cookies by how my friends, with better brown bag lunches than mine, described them. Which is why I believe my version is a perfect impostor. It packs a lemony punch with a sweet sugar chaser.
Lemon Coolers
1 1/2 cups unsalted butter–room temp
2 cups powdered sugar-divided
2 heaping tsp lemon zest
1/4 cup lemon juice
3 1/2 cups all purpose flour
1/4 cup cornstarch
1/2 tsp kosher salt
Stir together flour, cornstarch and salt in a bowl. In a mixer fitted with the paddle attachment, cream butter and 1 cup powdered sugar until evenly mixed. Beat in lemon zest and lemon juice. slowly stir in the flour mixture, mixing until just combined. Gather the dough and form into a flat ball. Divide dough into 4 pieces, rolling each into a log. The diameter of the log is to your own specifications, depending on your desired cookie size. My preference is about 2″ round. Wrap each log in plastic wrap and refrigerate for 2 hours or overnight. You may also freeze the log(s) at this time. When ready to bake, preheat the oven to 325. Line cookie sheets with parchment. Remove the log from plastic wrap and slice in 1/4″ rounds. Tt is helpful to twist the log clockwise each time you cut, so as to avoid a flattened bottom. Place cookies 1″ apart on the cookie sheet and bake approximately 10-12 minutes. Cookies are done when they are just turning golden on the bottom. While cookies are baking, place the remaining 1 cup powdered sugar in a shallow bowl. As you remove the cookies from the oven, they will be too delicate to handle. Once they are cooled a bit (not fully cool, still slightly warm), carefully turn them in the powdered sugar, and place back onto same cookie sheet. The sugar will melt slightly and be a bit like frosting. Once the cookies are fully cooled, toss them in the powdered sugar a second time.
Triple Berry Dessert Sauce
On July 23, 2011 by sixtyacrebakerWe grow strawberries in our garden. Each June we joyfully harvest them. We also grow raspberries, blackberries and boysenberries. They are only evident by the bare vines choking our fences. Those sweet berries are harvested by the local fauna; which possess ripeness gauges to rival a seasoned gardener. I buy most of our berries at the local farmer’s market. This week I found gorgeous raspberries, perfectly ripe and brightly colored, at four bucks a punnet. Here I was, mulling my decision to buy when a woman beside me said “they would make the most delicious coulis”. “do you know what a coulis is?” she asked with a tip of her head. I sweetly smiled (which is a bit of a feat), and and said “yes i do” and “yes they would”. But what I was thinking was lady, you are either crazy or rich; four dollars a handful is not a bargain. Furthermore, if I planned to whirl these in a blender with some sugar, I might as well buy frozen ones for half the price. This was going through my mind, as I handed over my eight dollars and chose the ripest berries, in the most full containers.
I brought them home and they sat. Then I moved them to the fridge where they satsome more.
Today, I am reminded of that woman at the market with her clarvoyant premonition, as I simmer these over-ripe berries into a sauce. Not a coulis. But a sauce just the same.
Triple Berry Dessert Sauce
1 pint raspberries
1 pint blackberries
1 lb strawberries–hulled and cut in half
juice of 1 lime
3/4 cup granulated sugar
1 oz cassis
Place all ingredients in a saucepan and simmer on low until the berries are soft and the sugar is melted. The strawberries may take a bit longer to soften than the raspberries or blackberries. If you find this happening, just turn the burner off and allow the berries to sit in the warm juice for 10 minutes or so, the strawberries will continue to soften from the residual heat. Allow to cool to warm. spoon over ice cream or a slab of shortcake. Refrigerate whats left. Will keep about 5 days.
Chocolate Eclairs
On June 20, 2011 by sixtyacrebakerWhile in Paris last fall Mike and I made a quick stop at Lauduree; a beautiful pastry shop known world-wide for gorgeous confections and beautiful tea salon. Only in Paris for the afternoon; arriving via chunnel from London in the morning
and scheduled on a sleeper train to Barcelona, later in the evening. We were making a whirl-wind day of it. While waiting in a very long taxi queue, I spotted a gentleman with a car for hire. Because it was Mike’s first time in Paris and we wanted to see as many sights as possible, in our short stay, I made a unilateral decision. A hired car was definitely the way to go. Thankfully Pierre was a good sport and negotiated fairly with me, despite my butchering of his beautiful language. As I waved Mike from the taxi queue, I saw a look I have never before seen; one that perfectly combined the relief he felt that we would be on our way, and worry that I had blown our entire travel budget on a frivolous luxury. He was partly right.
The day was perfect. We climbed the Eiffel Tower, stood under the Arc de Triomphe, glided down the the Champs-Elysees, spent hours in the Louvre, relished in a languid lunch with a bottle of wine, and shared afternoon tea with well dressed dames at Laudree. Drunk with culture and satiated with sweets, I eagerly purchased the Laudree Sucre Cookbook. It is a beautiful tome with a cover of suede, presented in a gift box so beautiful and full of promise, I tucked it away for the rest of our journey and promptly forgot about it. Recently I discovered this little jewel and became inspired. Which is why on a whim, I made eclairs.
Chocolate Eclairs
Bake the eclair shells up to 2 days in advance. If you see that they are beginning to get soft, you can place them back in the oven to crisp. do not place back in the oven once coated or filled. Once filled, they should be kept in the refrigerator until eaten.
Allow the pastry shells to cool completely, then dip in the ganache to cover the tops. Place in the refrigerator to allow the chocolate to harden. When ready to fill, spoon the pastry cream into a pastry bag fitted with a “filling” tip, push the tip into the short end of the shell and slowly squeeze the filling in. You will see the pastry plump up a bit, but be careful to to over-fill as the cream will push out through the sides and make a mess if you do.
Pate A Choux
1 cup water
4 oz unsalted butter cut into pieces
1 cup flour
1 tsp sugar
1 tsp salt
3 extra large eggs (about)
Sift sugar, salt and flour together. Place water and butter into a saucepan Heat and bring to a simmer, you want the butter to incorporate into the water, not just float on top. Remove from heat and add flour mixture all at once. Stir vigorously with a wooden spoon, until it is all mixed together. Place back on heat and continue to stir until the mixture begins to come from the sides of the pan. You do not want to dry out too much, but you want to reduce the amount of moisture a bit. Stir over heat about a minute or two. Place mixture into the bowl of an electric mixer fitted with paddle attachment. Turn mixer to medium speed to assist bringing the temperature down a bit, but not fully cooled. Add eggs one at a time, mixing thoroughly after each addition. After adding the last egg check for consistency. You want the mixture to be a bit firm, and sort of webby. When I say webby I mean it has a consistency where is stretches between the parts sticking to the sides of the bowl and what is on the paddle. 3 eggs should be enough.
Place in pastry bag and pipe in 6″ rods approximately 1″ wide, onto a lined pastry sheet. You can use this same batter for cream puffs, or deep fry for delicious donuts. The batter can be refrigerated for a max of three days before using.
Vanilla Pastry Cream
Bake in a preheated 425 oven for 15 minutes, then reduce the heat to 375 until the eclairs are browned and crispy. The interior needs to be dry. Let cool
6 large egg yolks
5 Tbs cornstarch
2 1/2 cups milk ( i used 2%)
1/2 cup sugar
1 tsp vanilla
1/4 tsp salt
4 Tbs unsalted butter
For pastry cream: Whisk the egg yolks and the cornstarch in a bowl. set aside. In a saucepan, simmer milk, sugar and salt.
Once it is simmering, temper the eggs with the hot milk. Return to the saucepan and whisk continuously until the custard begins to thicken.
When you see large bubbles coming up through the middle of the pot, remove from heat. Pour into a clean bowl
(use a sieve if you feel you have overcooked), and stir in butter and vanilla. Place clingfilm over top and refrigerate until ready to use.
Allow to cool completely before filling the eclair shells.
Chocolate Ganache
1/2 lb bittersweet chocolate–chopped
1/2 cup cream
1 Tbs granulated sugar
1 Tbs corn syrup
2 Tbs butter
Heat cream with sugar and corn syrup over medium heat. Once cream begins to simmer and sugar is dissolved, pour over chocolate and butter.
Let chocolate melt and then whisk together until it is thick and shiny.
Strawberry Cake
On June 10, 2011 by sixtyacrebakerIt wasn’t that long ago, so I am sure you remember my caramel cake story. Well, you may also remember that part of my bounty was a strawberry cake. It was amazing. The only other strawberry cake I had ever eaten was while in culinary school. One of the gals brought it in for a birthday celebration. It was good and very popular. I about died when she started listing the ingredients; box cake, jello, cool whip. I do give her credit. It takes major “cakehones” to bring a less than semi-homemade cake to culinary school. I was training to be a pastry snob, so I never made it. Then i went to Mississippi; where they know their cake. I found myself on a whole new quest. I had to develop a great recipe for completely homemade strawberry cake. I think i got it. And now, I give it to you. Enjoy!
Strawberry Cake
*inspired by rose levy birnbaum’s white velvet butter cake*
cake
1 cup chopped strawberries
1 Tbs powdered sugar
mix together and set aside while you prepare the other ingredients
4 oz egg whites (about 4 1/2 egg whites)–at room temperature
1 cup milk–at room temperature
2 1/4 tsp vanilla
3 cups sifted cake flour
1 1/2 cups granulated sugar
1 Tbs + 1 tsp baking powder
12 Tbs butter–at room temperature
1/4 tsp kosher salt
1/2 cup good strawberry jam
Combine egg whites and 1/4 cup milk with vanilla in a bowl. In a mixer fitted with the paddle attachment mix together the flour, sugar and baking powder. Add to it the butter and mix until crumbly. Turn the mixer to low and add the remaining 3/4 cup milk stirring until completely moist. Increase the speed to medium and beat for about 1 minute. Add egg white mixture 1/3 at a time, scraping down the sides between additions. Stir in strawberry jam and sugared strawberries by hand. Divide mixture between 2-8″ pans that have been greased and lined with parchment paper. Bake at 350 for about 30-40 minutes (use the skewer test to ensure the cake is baked properly). Remove from the oven and allow to cool completely on a wire rack.
strawberry-pecan icing
1 lb cream cheese–at room temperature
3/4 lb unsalted butter–at room temperature
6 cups powdered sugar (more or less)
1/2 cup good strawberry jam
1 tsp vanilla
1/2 tsp kosher salt
1 cup pecans–toasted and chopped
Beat the cream cheese and butter together. If using a stand mixer, use the paddle attachment. Add the jam, vanilla and salt and beat until fully combined. Add the sugar 1 cup at a time. Check for preferred sweetness after the 4th cup of sugar–add more if you like. I like it with the 6 cups. Stir in the pecans and use to generously frost your cake. (i don’t split the layers…this is a 2 layer cake with a 1/4″ thick of icing as filling).
Blood Orange Caramel Sauce
On May 11, 2011 by sixtyacrebakerHonestly. I don’t know how much more I can do with these bloody oranges. I have; sugared and squeezed them, turned them into jam, jelly and marmalade, and rendered them drunk with vodka. I have tossed them in salads, lifted the flavor of cakes, and eaten them out of hand. And now, I have boiled them into a golden-sticky-sugary delight. It is so delicious that I am going to crown myself The Caramel Queen of Orange Grove.
Blood Orange Caramel Sauce
2 cups granulated sugar
1/2 tsp sea salt
1/2 cup blood orange juice
2 Tbs unsalted butter–room temperature
1 cup heavy cream–room temperature
Place the sugar, salt and orange juice in a heavy bottomed saucepan over low heat. Bring to 275F for 3 full minutes. Quickly add the butter and cream. Be careful as it will boil up and spatter. Stir to combine and bring back to the heat. Cook to 225F while stirring constantly, letting it sit at that temperature for a full 3 minutes. Remove from heat and allow to cool. Use while still slightly warm, or at room temperature. Keep in refrigerator for approximately 3 weeks…if it lasts that long! Great over ice cream or in your morning tea