Cupid’s Wings
On February 10, 2015 by sixtyacrebakerI find egg whites whipped, billowy and cloud-like, to be utterly satisfying. They are a testament to the notion that desserts don’t have to be fussy to be extraordinary. Their only real requirement is a clean bowl and strong wrist. On the ranch, eggs are readily available for a last minute fix. This valentine’s day, I will use the yolks for a decadent frozen custard, and the whites for these ethereal wings.
Meringue
3 large egg whites at room temperature
1/4 tsp cream of tartar
3/4 cup sugar
1/2 tsp vanilla
pinch of salt
Make sure the beater and bowl are extremely clean and free of any oil or fats. Beat whites on low until foamy. Add salt and then kick up the speed to medium. Add cream of tartar. Begin to slowly add the sugar “raining” it into the egg whites. Continue to beat until soft peaks form, then add vanilla. Beat to stiff and firm peaks.
If you over-beat, you will see moisture starting to “weep” from the whites. If this happens, start over!
Simple Nut Tart
On November 10, 2012 by sixtyacrebakerDinner parties stump me sometimes. Being that I am trained in pastry, there is a certain expectation that dessert will be served. Andit will be from scratch. Normally not a problem, but i don’t always want to finish
with a substantial & heavy dessert. Sometimes a simple nut tart served with strong coffee and paired with a bowl of clementines, is just the trick.
Simple Nut Tart
1 pastry crust, pressed into an 8″ square tart tin–baked blind
1 cups walnut–toasted
1 1/2 cups pecans–toasted
1 cup almonds–toasted
1/2 cup pine nuts–toasted
1/2 cup dark brown sugar
1/4 cup granulated sugar
2 Tbs honey
1/2 tsp kosher salt
1/4 cup water
1 oz whiskey
preheat oven to 350. place all nuts in a large bowl and mix until well combined. put brown sugar, granulated sugar, honey salt and water in a heavy saucepan. stir well, place on medium heat and bring to a simmer. allow to boil for about 3 minutes. carefully add the whiskey and bring back to a boil. boil for 2 more minutes. the sugar should get a bit syrupy, but should not smoke or turn excessively dark. keep a constant eye on the sugar. remove the sugar from heat and tip in the nuts. stir well, giving each nut a coat of syrup. immediately tip into the baked crust, gently and spreading to cover the entire crust. pop into the oven for 5-7 minutes. remove from oven and allow to cool before serving.
variations
-add orange juice in place of some water in caramel; a pinch of orange zest & a sprinkle of cinnamon to the nuts
-the addition of fresh rosemary when stirring the nuts into the caramel (light hand) make for a beautiful winter tart
–drizzle with bittersweet chocolate or drench in dark ganache
-substitute vanilla for whiskey
Shaved Zucchini
On January 22, 2012 by sixtyacrebakerSometimes after a long weekend of heavy eating, I’ll prepare something really simple. This dish, bright and light, comes together rather quickly.
Shaved Zucchini
4 medium zucchini-about 4 cups
2 garlic cloves–peeled and smashed
2 Tbs olive oil
1/2 tsp dry thyme
zest from 1 lemon
juice of 1/2 lemon
salt and pepper to taste
Shave the zucchini using a vegetable peeler. Make long strips and shave until you reach the heavily seeded part. turn and begin again. In the end, you will have a core. discard. Heat olive oil in a skillet. Add the whole, but smashed garlic and let it brown. Remove the garlic (you are using it just to flavor the oil) and toss in the zucchini. Toss continually and allow the zucchini to cook through…this will take about 5-10 minutes. Add zest, thyme and lemon juice. Taste for seasoning–add salt and pepper to taste.
Heart Palmiers
On January 11, 2012 by sixtyacrebakerWe have neighbors with fabulous taste. Crown molding, silver service, art gallery lighting kind of taste. I almost wonder if Mike and I are their pro-bono friends. While residing in California, we rang in London’s new year together. Complete with champagne, caviar, and crown roast. Imagine my horror, as I catch from the corner of my eye, Mike, in all his glory with hands full of palmiers. With flaky crumbs falling to his beard and a smile as broad as his shoulders he was complimenting the hostess on her fabulous dessert. Turning to me, he gave a grand wink and said “you should make these”. So I did.
Simple Easy Heart Palmiers
1 sheet puff pastry–cold but not frozen
2 Tbs unsalted butter–melted
2 Tbs granulated sugar
1 1/2 tsp cinnamon
1/4 cup granulated sugar for dipping
Place puff pastry on a sheet of parchment. In a small bowl, mix together the 2 Tbs granulated sugar and 1 1/2 tsp cinnamon. Using a pastry brush, brush the butter evenly covering the entire piece of pastry. Evenly and liberally sprinkle the cinnamon sugar on top of the butter. Measure or eye the center of the puff pastry and gently score with the dull end of a knife (do not cut through). Starting on one end, tightly roll the dough to the center. Roll the opposite end to the center, forming what looks like a scroll. Gently press together, and if you would like an exaggerated heart shape, pinch the bottom to a point. Wrap in parchment and/or plastic wrap and place in the refrigerator to chill. After 1 hour and up to 24 hours, preheat the oven to 375F. Line a cookie sheet with parchment paper. Place the remaining 1/4 cup sugar in a saucer or shallow bowl. Remove the dough from the refrigerator and slice crosswise in 1/4″ sections. Reshape as necessary, then dip both sides in the sugar. Place on parchment paper approximately 1″ apart. bake for 12-15 minutes or until golden brown and crispy. Allow to cool a bit, but not fully before removing from the parchment. The sugar will cause them to stick if they cool too much. Allow to finish cooling on a wire rack.