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Archive for the ‘Desserts’ Category

Hi Everyone, hope all my lovely readers in the North East fared well through that huge storm the other day. I watched it on the Weather Network radar and it looked absolutely brutal.

I have one more thing to ask of you lovely readers (in fact, my friend Smidge from Just a Smidgen also requested it). Kindly link your Gravatar to your blog, otherwise we have no way of knowing where you came from and we cannot comment on your blog. It’s in Gravatar.com, you’ll have to sign in and Edit your Public Profile, update your link to your blog in My Links. Thank goodness Smidge asked me to do this because believe it or not mine WASN’T linked! Thanks Smidge!

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A friend dated a guy with whom we became close. They broke up, so we asked her if she would mind if we kept him; she said not at all. So we did. He came for dinner a few weeks ago and I made a Hungarian themed dinner party; Hungarian Cheese Sticks (Sajtos Rud), Celeriac Velouté with Caramelized Onion Focaccia Croutons (recipe to come), Chicken Paprikas with Nokedli (I updated the nokedli part as Barb mentioned to me that her’s didn’t turn out), a nice Hungarian Cucumber salad (recipe to come) and Krémes. I was looking for a new dessert that would finish off the evening in style so I ‘traveled’ all the way to British Columbia to my good Hungarian friend Zsuzsa’s blog and found these wonderfully delicious Custard Squares. She spoke very highly of the recipe so I knew they would not disappoint. They are labour intensive but well worth the effort. They totally remind me of Mille Feuille that was my favourite when I was a child. The pastry is fantastically flaky.

I divided the recipe into a third of the original as I didn’t need quite as many. JT said I should have made the entire batch (that’s a testament to how good they are!). Thank you Zsuzsa for a tremendous dessert. I turned the most of the measurements into weight because it was easier to divide into 3 that way! You should get yourself a digital kitchen scale (I have this one), it is essential for baking.

Although these squares sound rich, they really are not. Really.

Although these squares sound rich, they really are not. Really.

Hungarian Custard Squares (Krémes)

Makes 8 squares in a 5″ x 9″ loaf pan (if you want more, please see Zsuzsa’s original recipe, she has excellent photos on the process of making the pastry too).

Custard Ingredients:

  • 2/3 cup skim milk
  • 1/3 vanilla pod
  • 3 eggs separated
  • 2 tbsp sugar
  • 6 tbsp flour
  • 1/2 tsp vanilla
  • 1 pk gelatin
  • 1 tbsp butter
  • 4 tbsp sugar
  • dash of lemon juice

Pastry Ingredients:

  • 72 g all purpose flour
  • 76 g butter
  • 1 tbsp and 1 tsp cold water
  • 1 tsp vinegar
  • pinch of salt

Pastry Directions:

  1. Heat the milk in a saucepan or microwave, scrape the seeds from the vanilla bean into the milk with a paring knife, and add the bean pod to the milk. Cover, remove from heat and allow the vanilla to infuse for one hour. Set aside.
  2. Next make the flaky pastry. In a food processor with metal blades, combine the flour and chilled butter until it resembles a fine crumble. Add the salt and pulse to distribute. Combine the vinegar and the water and stream into the processor until a dough ball forms.
  3. Generously flour a board and roll out the pastry into a rectangle and divide into 4 equal parts. Stack the four rectangles on top of one another and chill for twenty minutes.
  4. Once chilled, separate each part and roll the dough into 4 very thin rectangles, roughly bigger than your loaf pan. Place in the bottom of your loaf pan, allowing the dough to form creases to fit into the pan. Repeat for the second rectangle, this will be the top. Bake in a preheated 400° F oven for 14-18 minutes keeping watch as the pastry burns easily.
  5. When the pastry is golden brown, remove pan from the oven and immediately cut pastry into 8 squares (4 by 2). Wait a few minutes and carefully remove the squares and set them aside in the same order as they were in the pan, set aside.
  6. Repeat with the other two rectangles and bake, this is the bottom layer (do not cut this layer). Allow to cool, and remove from the pan, and put a good layer of plastic wrap into the pan with a generous amount coming up the side (this will help you lift it out). Return the bottom layer into the bottom of the pan, smoothing out the side of the plastic wrap.
  7. Next make the custard layer.
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It’s misleading because it has cream in the name, but there is no cream in the recipe.

Custard Directions:

  1. In a medium sized bowl beat the egg yolks and 2 tbsp sugar for 8 minutes (they will become thick and pale). Add the vanilla
  2. In a separate bowl whisk together the flour and gelatine. Gradually add the flour mixture to the beaten egg yolks and continue to beat until smooth.
  3. Remove the vanilla pods from the vanilla infused milk and gradually add the vanilla infused milk to the bowl with the eggs and the flour.
  4. Over a simmering bain-marie cook the custard stirring it constantly until it reaches 80°C or 176° F with a candy thermometer (be careful as it can burn easily). As soon as it reaches 80° C remove immediately from the heat stir in the butter and set aside to cool.
  5. While the custard is cooling whip the egg whites until soft peaks form, add the lemon juice and continue beating until almost stiff. Add 2 tbsp sugar and beat until shiny and stiff. You are trying to beat the sugar into the egg whites so they are no longer grainy (this takes several minutes).
  6. Once the custard has cooled, press it through a fine sieve (my custard got a bit lumpy because I didn’t stir well enough as it was cooking)
  7. Take about 1/3 of the egg whites and fold it into the custard to loosen it up. Then fold the remaining egg whites into the custard very slowly
  8. Pour this custard onto the bottom layer of the pastry and even out using a spatula, pushing it into the corners and sides. Add the top layer of pastry in the same order that you removed it from the pan, leaving a little space between each one to allow your knife to slide through to make the squares. Refrigerate until the custard has set.
  9. Once set, using the plastic wrap, lift the pastry dessert out of the pan onto a cutting board. Generously sprinkle with icing sugar. Using a wet knife, slice the custard into 8 equal squares, using your top pastry as your guide.
  10. Serve cold, perhaps with a dollop of whipping cream.
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Those little dots are from the vanilla bean that was infused in the milk

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A little fresh raspberries would have looked awesome in this photo. The forks are from Hungary, my Mom bought them for me.

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Happy Valentines Day! I can’t believe it’s the middle of February! And on top of it, it’s Valentine’s Day — do you have something wonderful planned for your partner? Or do you wait for the weekend?

We had our good friends Rae and Mon over for dinner a couple of weeks ago and I made this new rendition of the clafoutis we made in Lyon; I dare say I like this one a touch more, or at least it hit my taste buds perfectly. The warming spices of the cinnamon go well with the apple and the pudding. I will surely make this again.

Apple Cinnamon Clafoutis

Makes 6 Claffoutis about 10cm or 4 inches in diametre

Ingredients:

  • 2 eggs
  • 1 egg yolk
  • 80 g granulated sugar
  • 40 g all purposes unbleached white flour
  • 100 mL Carnation Evaporated Milk (or cream)
  • 150 mL milk (I used skim)
  • 1 tsp vanilla
  • 1/2 tsp lemon jest
  • 2 ripe sugar crisp apples

Cinnamon Slurry:

  • 2 tbsp butter, melted
  • 1 tsp cinnamon
  • 2 tbsp brown sugar

Directions:

  1. Pre-heat oven to 175° C (350° F).
  2. Butter the pans and dust with sugar until sides and bottom are totally coated.
  3. Combine the melted butter, cinnamon and brown sugar into a slurry. Pour into a squeeze container like this. Set aside.
  4. In a bowl, mix the sugar and flour well. Make a well in the centre and slowly pour the cream with the vanilla and lemon zest combined into the flour and then add the milk. Add the lightly beaten whole eggs and yolk and mix delicately until all of the flour and sugar are combined.
  5. Peel and cut up the apples into smallish cubes (1 cm or 0.5 inch), divide evenly in the 6 pans. Pour the pudding mix in about 1/2 way into each cavity and squeeze a pattern of the brown sugar cinnamon slurry on top; add the remaining pudding mix and squeeze a bit more of the slurry onto each one.
  6. Bake for about 45-60 minutes or until firmly set. Cool in pans and remove carefully.
    Set aside.
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Pipe the Slurry over each pudding (I actually snuck a layer in between)

This time I made the microwave caramel sauce, if you want more, follow Tracey’s recipe.

Salted Caramel Sauce:

Makes just enough sauce to scantly decorate the clafoutis (there is enough sugar in the clafoutis without the sauce, it’s just lovely to decorate)

Ingredients:

  • 1/2 cup sugar
  • 1 tbsp corn syrup
  • 1 tbsp water
  • splash of lemon juice
  • 1/4 cup hot heavy cream
  • 1/2 tablespoon unsalted butter
  • 1 tsp sea salt

Directions:

  1. Combine the sugar, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup.
  2. Microwave until the caramel is just barely starting to take on some color, 4-6 minutes (depending on your microwave).
  3. Remove from the microwave and allow to sit. Don’t be tempted to keep reheating the caramel in the microwave until it is darker, it will become darker on its own.
  4. Combine the warm cream/milk with the salt.
  5. Slowly add the warm cream/milk and stir until well combined (be careful, it’s very hot still). Add the butter and stir until melted. Cool completely.

Assembly:

  1. Warm the clafoutis in the oven for about 10 minutes.
  2. On a large rimmed plate, pour the caramel sauce into the centre and spread out evenly.
  3. Carefully place one clafoutis into the centre of the sauce and serve warm.
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There is a similar ratio of apples to pudding in this romantic dessert. The caramel was meant for the dessert, not your partner’s…

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The slurry caramelizes within the clafoutis in the pan and the incredible flavour of cinnamon and brown sugar are woven throughout the pudding. Oh my.

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We can’t have Christmas dinner without pumpkin pie, but it’s two weeks into January and most of us were trying to catch up from all the over eating we did during the holidays, so instead of making a giant pie, I decided to make mini tarts and that way one can have one or many, it’s up to the individual! Of course, I had this idea to brûlée the tops, just for a little difference and it worked out very well; the only thing is that you can’t do it too far in advance otherwise it gets mushy.

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This is an optical illusion, they are actually really mini!

Pumpkin Brûlée Mini Tarts

Makes 18 mini tarts and 4 4oz or 100 mL ramekins

Original recipe from Five Roses Flour Cookbook page 132

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You can see the hard brûléed tops as they shine in the sunlight!

Ingredients:

  • 18 mini tart shells, unbaked
  • 375 mL or 1 1/2 cups pure pumpkin purée (I used Ed Smith)
  • 250 mL or 1 cup warm milk
  • 75 mL or 1/3 cup brown sugar
  • 50 mL or 1/4 cup maple syrup
  • 25 mL or 2 tbsp flour
  • 2 eggs, beaten
  • 3 mL or 1/2 tsp salt
  • 3 mL or 1/2 tsp cinnamon
  • 2 mL or 1/4 tsp ginger
  • 2 mL or 1/4 tsp nutmeg
  • 1/4 brown sugar, air dried (spread brown sugar on a cookie sheet for a few hours to air dry)

Directions:

  1. Pre-heat oven to 230°C or 450°F .
  2. Combine all of the ingredients and pour mixture into tart shells until they just reach the rim.
  3. For the ramekins, prepare by smearing a good amount of butter on the sides and bottom and then dust with granulated sugar. Fill ramekins to top rim.
  4. Tarts should bake at 230°C or 450°F for 10 minutes and then at 160°C or 325°F for 10-15 minutes (they bake much faster than the ramekins). Ramekins will need to bake for 15 minutes at 230°C or 450°F and then at 160°C or 325°F for 15-20 minutes (a cake tester should come out clean when tested).
  5. Sprinkle a good solid but not thick coating of the brown sugar one each tart and ramekin, brûlée with your kitchen torch until sugar is melted and solidifies when cool. Serve with whipped cream.
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Shhhhh, they’re baking….

You caught my lie, I didn't have whipped cream!

You caught my lie, I didn’t have whipped cream!

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Creamy centre with a crunchy topping. But still no whipped cream!

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As most of you already know, my family Christmas was cancelled due to illness, both my niece and nephew came down with the stomach bug (in the olden days, we called it the 24 hour bug). Fortunately they both recovered, but we had to postpone the festivities so they wouldn’t spread the nasty virus.

Our Do-over Christmas was Sunday, January 13 and I made a full Turkey dinner along with stuffing, celeriac and cauliflower mash, Cherry Soup, Cherry Squares and Pumpkin Brûlée mini-tarts! Needless to say, it was a grand success and everyone went home with their bellies filled and their hearts happy. We may have to make this another tradition!

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Even though we had already taken down our real Christmas tree, I put up a small, artificial tree so that the kids would have their presents underneath it!

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Christmas dinner wouldn’t be complete without the traditional crackers. No one but me wore the stupid hats.

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Quinoa Stuffing

Serves 8-10 (yes, I made way too much!)

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Quinoa stuffing, trying to keep the carbs down.

Ingredients:

  • 1 cup quinoa (we had a mix of red and white)
  • 100 g celery, cubed
  • 50 g roasted chestnuts, roughly chopped
  • 100 g onion, finely chopped
  • 100 g chorizo, finely choppedd
  • 100 g shitaki mushrooms, sliced thinly
  • 50 g dried cherries, roughly chopped
  • 1 tsp butter, melted
  • 1 tsp thyme
  • 2 eggs well beaten
  • 1/4 cup sliced almonds, toasted

Directions:

  1. Cook the quinoa according to the directions, plus add 1/2 cup more water.
  2. Melt the butter in a small frying pan, and cook the onions until translucent. Add the mushrooms and sauté until soft.
  3. Mix quinoa, onion, mushrooms, chestnuts, chorizo and dried cherries together. Add herbs and eggs and combine well.
  4. Pre-heat oven to 350°F
  5. Press the stuffing mixture into a well greased baking pan and bake for 30 minutes.
  6. Top off with the toasted, sliced almonds and bake an additional 15 minutes.
  7. Serve warm.

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We’re off on a little break, so if I don’t comment on your blog right away, please know I still love reading your blog and will be back as soon as I can.
Inspiration comes from anywhere but the places I seem to be getting my inspiration are the wonderful blogs I read. Liz over at That Skinny Chick can Bake made this incredibly beautiful Lemon Cream Dessert with the Secret Recipe Club; I was immediately smitten. Plus I needed a nice light dessert for the finalé of our Indian Feast. Now we’d all like to eat like Liz and look like her, but sadly, that is not my world, so I had to take her beautiful dessert as inspiration and find a ‘lighter’ version and I found it at Serious Eats — It’s a Greek Yogurt Lemon Mousse!

It’s an easy dessert to make and the egg whites are cooked over a bain marie, as if you were making Italian Meringue! I didn’t change a thing!

Now you’ll see in the last picture that the texture was described as spray foam insulation, but tasting way better. It’s definitely a firm mousse with very good lemon flavour! I will book mark this recipe for the future!

We got these adorable little pots in Paris; yogurt came in them, the company was celebrating their anniversary and packaged their product in these gorgeous pots

You see, I wasn’t fibbing! This is one of our breakfasts in our Paris apartment

The texture was described as resembling spray foam insulation, but tasting WAY better! Thx Gordon P XO

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ChristmasDay

My Christmas baking list was altered somewhat because I just couldn’t get it all done with the small diversions I subjected myself to. This is what I had intended on baking:

Here is this 2012′s round up:

Plates ready to be delivered

Plates ready to be delivered. May I send you one too?

Here’s what actually went down:

Very festive little parcels

Very festive little parcels

Card with legend

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I’d like to apologize, this post was so unprofessional; when I left it last night, everything was done and it was timed to release this morning, as all my posts do. But for some reason, while eating my grapefruit and blueberries this morning, I decided to check it again on my phone and discovered a small typo at the beginning of the post, so I fixed it; unbenounced to me, I hadn’t refreshed the post on the phone to sync with the server, so what I actually did was update an older post, thereby overriding the actual post. ARGHHHHHHH! When I finally saw Norma‘s tongue in cheek comment later that morning, I realized my extreme faux pas. That’s what I get for using multiple devices to update my blog. I shall be ever more careful in the future, thanks Norma for calling me out. My punishment (well, other than mortal embarrassment), is to have to retype the entire post with the exception of the intro below. Now I’ll go stand in the corner.

I know there are many of you who, how shall I say this delicately, can’t stand to be in the same room as coconut, but here chez kitcheninspirations we love the stuff; the taste, texture, colour, aroma (makes me think of a beach vacation), we LOVE it! So this will not be the last coconutty thing we make, and unfortunately, you won’t be able to leave it out as it’s such an integral part of the recipe. So fasten your seat belts and prepare yourself for a chewy, lemony treat!

Chewy Lemon Squares

Chewy and lemony, I've never made this one with frosting and we have never missed it

Chewy and lemony, I’ve never made this one with frosting and we have never missed it

From Company’s Coming Squares by Jean Pare.

Makes 1 pan 9″ x 9″

First Layer Ingredients:

  • 1 1/2 c all purpose flour
  • 1/4 c granulated sugar
  • 1/2 c butter

First Layer Directions:

  1. Preheat oven to 350°F.
  2. Crumble flour, sugar and butter until mealy (you can save time and pulse this in a food processor, metal; blades)
  3. Press into ungreased 9×9 inch pan. Bake for 20 minutes.

Second Layer Ingredients:

  • 2 eggs
  • 1/4 cup lemon juice
  • 1 c granulated sugar
  • 2 tbsp all purpose flour
  • 1/2 tsp baking powder
  • 1 cup unsweetened coconut
  • 1/4 tsp salt
  • 1 tsp lemon essence

Second Layer Directions:

  1. Beat eggs slightly. Stir in the rest of the ingredients.
  2. Spread over shortbread base. Bake at 350°F for additional 30 minutes, until set in the centre and golden in colour.
  3. Cool and cut into squares, or bars.

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Happy Halloween, tomorrow! What will you be for this momentous occasion? JT and I will share a costume, one that he thought up! I need mine for work on Tuesday and he needs it for Wednesday! Good timing! We’re Phantom of the Opera! Well, I hope you all have a great time Trick or Treating tomorrow night!
As you know during our cooking class in Lyon, we made this absolutely delightful Claffoutis with a wonderful Caramel Sauce. Chef Villard was kind enough to provide the recipes for the dishes we made together in his kitchen and we recreated the entire dinner for my friend Barb and her hubby (Profiteroles and Ponytails).

It’s a delicious dessert. I snapped this pic earlier in the day because of the light.

Pear and Milk Chocolate Clafoutis with Caramel Sauce

Makes 6 Claffoutis about 10cm or 4 inches in diametre

Ingredients:

  • 2 eggs
  • 1 egg yolk
  • 80 g granulated sugar
  • 40 g all purposes unbleached white flour
  • 100 mL Carnation Evaporated Milk (or cream)
  • 150 mL milk (I used skim)
  • 2 ripe bosc pears
  • 50 g Lindt milk chocolate, chopped
  • 5 g butter
  • 5 g sugar

Directions:

  1. Pre-heat oven to 175° C (350° F).
  2. Butter the pans and dust with sugar until sides and bottom are totally coated.
  3. In a bowl, mix the sugar and flour well. Make a well in the centre and slowly pour the cream in and then the milk. Add the lightly beaten whole eggs and yolk and mix delicately until all of the flour and sugar are combined.
  4. Peel and cut up the pears into smallish cubes (1 cm or 0.5 inch), divide evenly in the 6 pans. Add the chocolate so that it is evenly distributed in each pan.
  5. Pour the egg mix into the pans dividing equally among the 6.
  6. Bake for about 30-40 minutes or until firmly set. Cool in pans and remove carefully.
    Set aside.

This is only the photo I took of the Clafoutis, it was pear, chocolate with a glorious caramel sauce. I can hardly wait to make this again!

You can make the traditional caramel sauce, or try this unique microwave version.

Caramel Sauce Ingredients:

  • 200 g sugar
  • 50 g water
  • 150 mL heavy cream (I did not substitute this one as the sauce needs the fat)
  • 15 g unsalted butter
  • pinch of salt

Directions:

  1. Add the sugar and water to a heavy bottomed pan and heat on a low setting until the sugar is dissolved and has cooked to a beautiful golden caramel colour (be careful, I burned my first two attempts!)
  2. DO NOT STIR. Apparently stirring causes the sugar to crystallize and you will not have a smooth sauce.
  3. When you have achieved the desired colour, add the cream carefully and whisk well. Add the butter and a pinch of salt. Allow to cool.

Assembly:

  1. Warm the clafoutis in the oven for about 10 minutes.
  2. On a large rimmed plate, pour the caramel sauce into the centre and spread out evenly.
  3. Drop one clafoutis into the centre of the sauce and serve warm.

And that concludes our dinner party from Lyon. I hope some of these recipes will inspire you to make something similar. Cheers.

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My friend Sissi from With a Glass posted this recipe late last month and I knew the moment I saw it that I had to make it. Why you ask? Well, two reasons: 1) almonds and 2) super easy. There I said it. I did not slave for hours baking these tasty treats; but if JT asks, then I’ll throw some flour on my face and spray a little ‘sweat’ on for effect and claim it took hours and hours. ;-)

Sissi went into great detail on why these wonderful, light little cakes are called Financiers (a financial person). I’ll tell you the Reader’s Digest version, but I would urge you to check out Sissi’s blog for the real deal. Apparently first baked by Nuns of the Visitation of Mary in the middle ages and were not called Financiers and had an oval shape. Sadly they were forgotten until 1890 when a Parisian pastry chef revived the recipe. His pastry shop was located in the financial district in Paris and many of his customers were from that sect, so he named these little pastries Financiers. There you have it. I did not have the lovely gold bar shaped rectangles that Sissi had, but I did have some very nice little square muffin tins. I also doubled the recipe so that I would yield 12, but in reality I should have quadrupled it, since I just baked them last night and by this morning, there were only 6 left and I didn’t even have one. We must have mice in the house ;-)!

Note: My little cakes did not brown as nicely as Sissi’s and that is because I decided to bake them on convection (with a fan); I should have done them traditionally and they would be golden and beautiful. But I’m told they tasted darned good. If you like almonds, this one is for you. For a gluten free version, substitute the regular flour for gluten free flour.

A pillowy texture with great almond flavour

Financiers with Ontario Cherries

Makes 12 5 cm x 5 cm (2″ x 2″) square cakes

Ingredients:

  • 100 g powdered almonds (Sissi suggested that you run your almond flour through a fine sieve and this worked perfectly for me)
  • 140 g sugar
  • 100 g butter
  • 4 egg whites
  • 2 heaping tbsp flour
  • a pinch of salt
  • 12 large cherries, pitted

Directions:

  1. Preheat the oven to 375°F (190°C)
  2. Prepare your muffin tins by spraying with non-stick cooking spray.
  3. Prepare the brown butter: heat the butter in a pan on a low heat and observe the milk solids, which will separate at the bottom. When they become light brown (hazelnut colour), put the pan aside (they will continue to brown in the pan).
  4. Combine the egg whites, sugar, almond powder, salt and the flour in a medium sized bowl (I chose a large Pyrex measuring cup so that it’s easy to pour). Gradually whisk in the butter until combined.
  5. Pour the batter into the prepared muffin tins (or other small cakes forms) 2/3 full.
  6. Place one pitted cherry in the centre of each cake.
  7. Bake for about 15 – 20 minutes until golden.
  8. Allow to cool thoroughly before taking out of the muffin tin.

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Hungarian Cherry Squares (Cseresznyés pite)

I am rather thrilled and honoured that my good friend Charles of Five Euro Food has kindly asked me to guest post. Charles has been a valued commenter on my blog for over a year now, and as most of you know, he takes his time to formulate interesting and thoughtful remarks; his comments are a joy to read and sometimes even have a bit of a chuckle over. Thank you Charles, your friendship is cherished, I hope to do your guest post right.

In keeping Charles’ tradition of a little peek into living in Paris, I will give you a little peek into living in Toronto and a lovely Hungarian family recipe. I ask that you head on over to Charles’ blog to check out our little adventure, but I will share my recipe here as well. I belabored over which recipe I would share as Charles’ guest post, because he takes so much time to photograph and document his recipes so well; I didn’t want to get ahead of myself and bite off more than I can chew (pardon the pun) so I hope you enjoy it. This recipe is a cherished favourite for my family (my brother always asks for it when I visit and now that my dear Mom is gone, it is up to me to carry on the tradition).

Cherry Squares

By Éva Hársfai-Robinson (1936-2005)

Makes 1 pan 9” x 13” about 20 squares

Cost: ~€0.31 ($0.40) each piece

Preparation time: ~40 minutes

Calories: ~120 calories per piece

Ingredients:

  • 1 jar pitted cherries 500 mL to 700 mL, drained but reserve liquid
  • 3 eggs separated
  • 120 g unsalted butter (room temperature)
  • 125 g caster sugar
  • 250 g flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla
  • About ½ cup milk – or use reserved cherry liquid (if you use the reserved liquid your squares will be a bit pink)

Directions:

  1. Grease and flour 9” x 13” x 2” baking pan (22cm x 33cm x 5cm).
  2. Preheat oven to 350° F (175°C)
  3. Drain cherries, liquid reserved (you can use this as your liquid or make a delicious sauce or use it in soda as flavouring!)
  4. Whip egg whites until a stiff but not dry (should be able to stand in a peak) – no need to wash the beater if you do it in this order, if you cream the yolks first, then you must wash the beater and dry thoroughly).
  5. Cream egg yolks with butter and sugar until light and fluffy (should be a lighter shade of yellow).
  6. Sift flour, baking powder and salt – dry ingredients.
  7. Alternating dry ingredients with the milk (or reserved cherry liquid), fold into egg yolk mixture.
  8. Fold beaten egg whites into the mixture.
  9. Pour into greased pan. Note the dough should be quite thick, should have to spread it into the cake pan, it should not pour by it self.
  10. Dot with cherries throughout (you may want to give each cherry a squeeze as you dot so ensure there are no pits!).
  11. Bake in preheated oven for about 20 to 30 minutes (test with toothpick to make sure it’s done).
  12. Cool in pan (don’t cut until it is entirely cool otherwise it will become ‘bacony’ or szalonás, as the Hungarians put it).
  • Creaming the butter, sugar and eggs together takes patience
  • I start out lining up all the cherries, but then I have to fill in the spaces so I can use up the whole jar!
  • The cherries behave as they wish, so there is no point in lining them up anyway

They are moist and not overly sweet.

A short note: This was my very first guest post ever, and I am delighted that it was for Charles’ Blog. I have a new found respect for Charles’ blogging, over and above my original respect, which was plenty! The extra effort Charles puts into this blog is unparalleled, the ingredient shot, the video, the working shots etc., make this blog ever so wonderful to follow but impossible to follow in its footsteps!

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