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Archive for the ‘Desserts’ Category

You guys know of our dear friends, Paul & T, they summer in Wisconsin and winter in Arizona. This year, they decided to sell their Wisconsin home and move permanently to Arizona. They were kind enough to invite us to the Lake House one last time. Because they are imminently selling their home in Wisconsin, we were not able to bring lasting gifts because their trip home to Arizona will be packed solid with whatever they move from their home in Wisconsin. Food is always a good bet with them, so I’ve been experimenting with recipes and this one, I must say is a winner. Don’t skip the drizzle, it just makes it OTT lemony. You have to love lemons to make this tasty treat, or at least, have someone that does. It probably works with lime too, although I haven’t tried it.

I used this recipe as my starting point, I just loved how they looked, with the drizzle and all. Plus, it sounded like they were really lemony, but I wanted to up the ante so I also added a splash of lemon extract as well as lemon zest to the cookie dough. BANG!

Buttery, melt in your mouth lemon shortbread that has balanced sweetness.

Lemony Shortbread Cookies

Makes 54 cookies, about 3 cm x 3 cm

For the original recipe, kindly click here.

To print this recipe, please click here.

Ingredients:

  • 227 g unsalted butter, at room temperature
  • 86 g powdered sugar
  • 5 mL vanilla extract
  • 5 mL lemon extract
  • 5 g lemon zest
  • 240 g AP unbleached flour
  • 56 g cornstarch
  • 2.5 mL salt

Ingredients for the drizzle:

  • 80 g confectioner’s sugar
  • 15 mL fresh lemon juice
  • 5 mL lemon zest
  • water (to thin, if needed)

Directions:

  1. Combine the butter and confectioner’s sugar and beat until light and fluffy. Beat in the vanilla, lemon extracts and lemon zest.
  2. Sift the flour, cornstarch and salt into the butter and mix until a smooth dough is formed. It will take about 1.5-2 minutes.
  3. Between two pieces of parchment, roll out the dough to a 33 cm x 23 cm rectangle and cut into little squares (I did 3 cm x 3 cm), refrigerate cookies on the cookie sheet for 30 minutes. They don’t spread much, so you needn’t leave more than 1 cm between each cookie.
  4. Preheat the oven to 325° F. Bake for 15-20 minutes, you don’t want them too golden because these are pretty if pale white.
  5. For the drizzle, mix the confectioner’s sugar, lemon juice and zest in a food processor and process until smooth and drizzle-able. If necessary, add water.
  6. Allow the cookies to cool completely before drizzling with the lemony mixture.
  7. Allow the drizzle to set at room temperature before stacking the cookies.

Notes:

  • I baked these on a super hot day, not sure why my version took so much longer than the original recipe.
  • I found the original drizzle recipe made way too much drizzle, it has a good lemon flavour and is intended to enhance the shortbread, not overwhelm it so I reduced the quantities by half.

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We were scheduled for a Progressive Dinner when we returned from Arizona. Our neighbours John and Nancy were the main-course hosts so they chose the theme: the Kentucky Derby. This group is a hoot and everyone chose something fun to wear that was indicative of the Derby. JT and Tom wore bow ties (JT made his bow-tie from a standard tie using this video, don’t you just love Google?!). Iona and I wore crazy hats and Nancy dressed up as a jockey, she is around 5 feet tall and really looked the part. Neighbour John dressed as a stable-hand, all in denim! It was a super fun night that ended somewhere around 2am!

People at the Derby seem to wear brightly coloured clothes and the guys always seem to sport bow ties.

I was responsible for dessert and I went a little crazy and did Mint Julep three ways: Panna Cotta, Macarons and Trifle! You may notice a sablé horse on the plate too but I didn’t like the recipe so it will be ignored. The desserts went over well, the bourbon was noticeable but not overwhelming, as was the mint. I doubt I’ll make these flavours again but it was fun for the night. And yes, we were served Mint Julep’s at Tom and Iona’s as part of our starters.


My crazy hat!

Kentucky Derby, Mint Julep Three Ways

  • Panna Cotta
  • Macarons
  • Trifle

Mint Julep Panna Cotta with White Chocolate Almond Crumb

To print the Mint Julep Panna Cotta, please click here.

Serves 6

Ingredients:

  • 8 g Powdered unflavored gelatin
  • 50 mL Cold water
  • 700 mL Whole milk
  • 75 g Sugar
  • 2 g Tonka bean, finely grated
  • 1 cinnamon stick
  • 1 g small bunch Fresh mint leaves, including stems
  • 1/4 tsp Real Mint extract
  • 65 mL Kentucky Bourbon (to taste and optional)
  • 1-2 tablespoon finely chopped mint leaves

Directions:

  1. Dissolve gelatin in the cold water. Set aside. Lightly rub vessels with a non-flavoured oil, set aside.
  2. Warm milk with sugar, grated tonka bean and cinnamon to 150° F (DO NOT BOIL), add mint leaves and allow to steep for 10 minutes Stir in gelatin until dissolved.
  3. Strain milk mixture through a fine sieve and discard mint. Into the strained mixture, stir in the mint extract and Kentucky Bourbon a little at a time, tasting each time until the desired flavour is achieved. Cool slightly.
  4. Pour into prepared vessels and chill for 2-4 hours or until set.

White Chocolate Almond Crumb

Ingredients:

  1. 50 g white chocolate chips
  2. 5 mL Bourbon
  3. 25 g ground almonds
  4. 15 g coconut flour

Directions:

  1. Melt the chocolate with the bourbon on low heat, stir in the ground almonds and coconut flour, it will be rather thick.
  2. Sprinkle/spread relatively thinly on a Silpat and bake for 3 minutes in a preheated 350° F oven, until golden.
  3. Cool completely and crumble with a fork until relatively fine. Reserve for assembly.

Please click here to print this recipe.

Serves 6

The Blueberries

Ingredients:

  • 300 g Blueberries
  • 125 mL Bourbon

Directions:

  1. Combine the blueberries and bourbon and allow to sit at room temperature for at least 30 minutes or one day.
  2. Strain, reserving the blueberry bourbon. Set aside until assembly.

The Sponge

Ingredients:

  • 4 large eggs
  • 120 g sugar
  • 120 g all purpose flour
  • 1 tsp vanilla
  • 2 tbsp granulated sugar

Directions:

  1. Pre-heat oven to 350° F. Line a 23 cm x 33 cm (9″ x 13″) cake pan or jelly roll pan with parchment paper, carefully folding the corners. Spray with non-stick cooking spray.
  2. Separate the eggs into two medium bowls. Beat the egg whites until stiff peaks form, but not dry. Set aside.
  3. Beat the egg yolks with the sugar until pale and creamy and falls in a thick ribbon.
  4. Fold in 1/3 of the egg whites into the pale egg yolk mixture.
  5. Sift about 1/3 of the flour into the egg yolk mixture, then alternate folding in with the egg whites being careful not to deflate the batter.
  6. Once all of the egg whites and flour have been folded in, the mixture will be thick. Pour carefully into your prepared baking pan and spread out evenly. Bake for 20-25 minutes or until your cake tester comes out clean.
  7. Lift the cake out of the pan using the parchment edges and allow to cool completely.
  8. Measure your Mason jar diameter and select a round cookie cutter of similar size. Cut 12 rounds for the trifle and set aside.

Stabilized Mint Julep Whipping Cream

Ingredients:

  • 3 g unflavoured gelatin
  • 15 mL Cold water
  • 15 mL Bourbon
  • 1 mL mint extract
  • 125 mL whipping cream,
  • 8 g icing sugar
  • 2 g freshly chopped mint, as garnish

Directions:

  1. Dissolve the gelatin in the cold water, mix in the bourbon and mint extract, set aside.
  2. Whip the cream with the icing sugar. Add a bit of the whipped cream to the gelatin mixture and whisk well to combine. Strain this mixture if it’s lumpy. As you are whipping the cream, add the gelatin mixture and whip until well-combined.
  1. Layer one sponge round into the bottom of each mason jar, sprinkle about 5 mL to 10 mL of the reserved blueberry bourbon onto each sponge in the mason jar. Add about 15 blueberries on top of the sponge in each jar. Using a pipping bag, trop the blueberry layer with the stabilized whipped cream. Sprinkle lightly with the chopped mint garnish.
  2. Layer the second sponge on top of the whipped cream, sprinkle about 5 mL to 10 mL of the remainder of the reserved blueberry bourbon onto each sponge in the mason jar. Top with the whipped cream and finish with about 12-15 blueberries in each jar. Sprinkle with the remaining mint garnish. Tightly close lid and refrigerate until serving.

Mint Julep Macarons

Makes about 10 macarons (four ;-)for the cook!).

To print this recipe, please click here.

Ingredients:

  • 35 g blanched, finely ground almond meal or flour
  • 58 g icing sugar
  • 1 large egg white, room temperature
  • 25 g granulated sugar
  • A pinch of gel food colouring (I used green)

Directions:

  1. Pre-heat the oven to 350° F. Line your baking sheet with parchment with circle-round templates beneath it (this is a more detailed account of this recipe).
  2. Combine the almond meal with the icing sugar and sift a few times, discard or reserve the larger bits for something else.
  3. In the small bowl of your stand mixer, whisk the granulated sugar and egg white together by hand and then beat on #4 for 2 minutes, #6 for 2 minutes.
  4. Add the pinch of food colouring now and beat for a final two minutes on #8.
  5. Pipe onto the prepared parchment onto the circle-rounds. Tap the baking sheet on the counter to remove any air bubbles and bake for 13 minutes or until feet have developed but the cookie does NOT brown. Cool on parchment and remove carefully. Fill with Mint Julep Buttercream (recipe below).
  6. Unfilled cookies may be kept in the freezer for up to one month in an air-tight container.

Mint Julep Buttercream

Ingredients:

  • 57 g butter (softened)
  • 200 g icing sugar
  • 2.5 mL mint extract
  • 25 mL bourbon
  • 2.5 mL brandy
  • Gel food colouring of choice

Directions:

  1. Combine softened butter with the icing sugar, mint extract, bourbon and brandy and beat until extremely light and fluffy.
  2. I wanted this buttercream to resemble the colour of bourbon so I coloured it with a little brown, red and yellow gel colouring.
  3. Fill a piping bag with the buttercream and fill each half cookie carefully. Top with the second half of the cookie. Store on its side in an air-tight container in the fridge. Cookies remain fresh for up to one week. Allow to come to room temperature before serving, but make sure the room isn’t too warm otherwise the buttercream will melt.

Mint Julep Four Ways Plating

  1. Sprinkle the white chocolate crumb on one side of the plate. Top with the mint julep pannacotta and garnish with small mint leaves.
  2. Add the macaron on its side and finish with the uncovered trifle. Serve with a shot of bourbon, or pass like we did (I just thought it looked nice for the photo).

The horse cookie was a sablée that did not work out as well as I had hoped. Recipe will not be forthcoming. Yes, I bought a horse cookie cutter!

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Recently, we spent the weekend in Niagara-on-the-Lake with dear friends. It’s not the first time we been to NOTL, but it’s the first time we spent a summer weekend there. It’s usually ridiculously expensive because it is tourist season but we found some lovely rooms above an Irish pub that’s one street away from the beaten path. The rooms are reasonably priced, a good size AND they give you two $25 gift cards for the bar! What a deal! The humidity had broken and the temperatures were manageable, it really was a lovely weekend. We ate a picnic lunch and then rented bikes for an hour or so along the bike path along side the Niagara parkway. If you’re ever down this way, I urge you to take a moment and enjoy the ride! Although I would strongly recommend you buy your picnic lunch elsewhere as the grocery store in town is ridiculously expensive!

I wish I had taken some of this silky, creamy orange gelato as it would have made a refreshing treat after the sunny ride!

Silky, Creamy Orange Gelato

For the original recipe, please click here.

This recipe makes about 500 mL gelato.

Ingredients:

  • 200 mL fresh orange juice (from about 3 good-sized oranges)
  • 45 mL fresh lemon juice
  • 200 g granulated sugar
  • 500 mL milk
  • 30 g skim milk powder
  • Pinch of salt

Directions:

  1. Combine everything in a blender and blend until smooth.
  2. Pour into your frozen ice cream maker pot and turn on. Run as per manufacturer’s instructions (mine took about 35 minutes).

We are having a heat wave right now, so it’s a bit of a challenge keeping the gelato frozen. Yep, it’s that hot!

I also made lemon gelato which turned out exceptionally well, but, I forgot to take a photo because we took it to friends for dessert! I would have to say that the lemon was my personal favourite.

Dreamy, Creamy Lemon Gelato

This recipe makes about 500 mL gelato

Ingredients:

  • 1 cup fresh Lemon Juice (from about 5 good-sized lemons)
  • zest of 1 lemon, very fine
  • 200 g granulated sugar
  • 250 mL skim milk
  • 250 mL heavy cream
  • 10 g skim milk powder
  • Pinch of salt

Directions:

  1. Combine everything in a blender and blend until smooth.
  2. Pour into your frozen ice cream maker pot and turn on. Mine took about 35 minutes to a very creamy consistency, it will not freeze rock hard.

Notes:

  • The lemon gelato was a lot creamier than the orange version because of the 35% cream, and although I prefer less rich things, I think this is worth the splurge.
  • The lemon gelato did not freeze solid, whereas the orange did so I had to leave it out for a few minutes to serve.
  • I did add orange zest into the orange gelato but found it made it a touch bitter, so I adjusted the recipe. If you like bitter, try 5 g or less.

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I was instantly smitten with my dear friend Lorraine’s Fig and Sour Cream Custard Tart, the gorgeous figs and stone fruit offset by the luscious golden custard, I knew I had to make it right away. Fortunately, my best friend from university, Kimberley and her husband were coming for brunch a few days after I saw the post so (after I checked that she was OK with spelt flour) I made this romantic tart! Thank you, Lorraine, for the inspiration ❤️♥️!

I always like to reduce the fat as much as possible so I used Sklar, the incredibly thick Icelandic yogurt instead of full-fat sour cream. It has a similar piquant flavour and it does not have pectin to thicken it. It is high in protein, fat-free and lactose-free so it’s a win/win.

Icelandic Yogurt Custard Tart

Makes 1 23 cm tart (about 8 slices)

For the original recipe, please click here.

To print this recipe, please click here.

Ingredients for the tart base:

  • 100 g unsalted butter
  • 180 g spelt flour
  • 15 g sugar
  • 2 g salt
  • 60-90 mL cold water

Ingredients for the Icelandic Yogurt Custard:

  • 3 eggs, room temperature
  • 1 egg yolk (use part of this yolk for the crust)
  • 300 g plain Icelandic yogurt (I used this brand)
  • 170 g caster sugar
  • 15 mL  lemon juice
  • 5 mL vanilla

Directions:

  1. Combine all of the tart base ingredients except the water in the bowl of your food processor. Pulse until it resembles coarse sand. Slowly add the cold water until the dough comes together. Create a disk and wrap in plastic wrap and rest for 1 hour, or if your kitchen is warm, in the fridge for 30 minutes.
  2. Pre-heat the oven to 400° F.
  3. Roll out the dough to about 2 mm thickness and press into a 23 cm tart pan. Decorate with remaining dough or just leave plain. I decorated with the remaining dough and still had enough to make two much smaller, personalized tarts.
  4. Bake the tart shells for 20 minutes then reduce the oven temperature to 250° F. Wrap the bottom of the tart pans in foil paper and set into a roasting pan with 4 cm sides.
  5. Whisk the custard ingredients together until smooth.
  6. Pour the custard mixture into each shell. Carefully pour enough water into the roasting pan to come up about 1-1.5 cm on the side and bake for an additional 30 minutes or until set. If the edges are browning too quickly, lay pieces of foil paper around the perimeter.
  7. Allow to cool and decorate with figs, sugar prunes, kiwi fruit and blueberries.

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We had just completed a gorgeous hike one weekend in February at Kortright Centre for Conservation. It was a warmer day and the sun was beaming beautifully throughout the hike. There were some muddy spots and some icy spots but it was totally manageable. This park is not manned this time of year, but, fortunately they leave the gate open for visitors like us. The park is not maintained during the winter but a good pair of hiking boots and you’re good to go. Click down to the end to see a few pictures of our hike.

Unfortunately all of the service buildings are closed this time of year, and after an hour-long hike and ingesting 500 mL of water, one might need facilities, so we decided to stop at a Starbucks on our way home. I usually like to purchase something when I use the facilities in a place but it was well into the afternoon and I really didn’t want a cup of regular coffee and ordering a decaf at Starbucks is about the most painful experience I have ever endured so I avoid it at all costs. Instead, we ordered an oatmeal cookie which they had unfortunately sold out of so, we shared one of their Ginger Molasses cookies. It was so delicious that I wanted to replicate the recipe and bake some at home. JT and I are HUGE ginger fans and I prefer to use fresh ginger whenever I can, so in this lovely recipe, I quadrupled the ginger and used fresh and I added a small amount of candied ginger chopped roughly. These definitely satisfied my ginger craving! Do you ever feel obligated to purchase something if you use a restaurant’s facilities?

Chewy Ginger Molasses Cookies

Makes about 72 x 20 g cookies.

For the original recipe, please click here.

To print this recipe, please click here.

Ingredients:

  • 284 g unsalted butter at room temperature
  • 450 g white sugar
  • 2 eggs
  • 125 mL molasses
  • 20 g fresh ginger, finely minced
  • 570 g all-purpose unbleached flour
  • 3 g salt
  • 23 g baking soda
  • 6 g ground cinnamon
  • 1 g ground cloves
  • 50 g candied ginger, chopped
  • 50 g white sugar for rolling

Directions:

  1. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
  2. Add the molasses and fresh ginger and beat well.
  3. In a separate bowl, combine the flour, salt, baking soda, cinnamon and cloves and whisk to combine well.
  4. Add to the butter mixture and beat until well combined.
  5. Refrigerate the batter for 1 hour.
  6. Pre-heat the oven to 350° F.
  7. Make 20 g balls and roll in the sugar and position on the parchment lined baking sheet leaving about 5 cm between each cookie (don’t be tempted to flatten, it will flatten out on its own in the heat of the oven). Bake for 10-11 minutes, remove from the oven but leave them on the baking sheet because they will finish baking on the sheet. Remove cookies from the baking sheet once they have all but cooled completely.
  8. Enjoy with coffee or tea or a glass of bubbly!

Notes:

  • 11 minutes was absolutely perfect in my oven, the cookies hardened up perfectly sitting on the hot cookie sheet on the counter.
  • I always test-bake 1 or 2 cookies before I decide on how big to make the entire batch, it also gives you a solid idea of how long to bake them perfectly.
  • Weighing the cookie dough will give you more evenly-sized baked cookies. I can almost eyeball them after making a few balls, but I still like to weigh them for consistency.

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Orange Cake

Several years ago I had a conversation with a long-time blogger friend, A-Boelyn about our Mothers’ orange cake, it was a recipe I had been searching for, for many years. You see, I had lost my dear Mother’s recipe and sadly it had been my favourite cake. I am certain Mom clipped the recipe from the newspaper (so many of our favourites were found this way) but alas it has been lost for many decades. This recipe was my birthday cake request, time and time again. Its moist crumb and delicious flavour was void of heavy icing, it just showcased the beautiful orange in its glory, and a bit of booze, should you wish to indulge! I no longer recall the exact flavours of my dear Mother’s cake but if I had to guess, this recipe comes pretty close, we Europeans love the use of ground nuts in our cakes! And the flavour of this cake brings me back to my childhood, memories of Christmas marzipan! The texture is not light and airy like a sponge but rich and thick like marzipan. It’s not a cake you want a huge slice of, a small slice will satisfy your sweet tooth and leave you wanting more, and that is exactly what I want of a cake.

Orange Cake

Original recipe by David Lebovitz

Makes one 25 cm (10 inch) cake

Ingredients:

  • 3 oranges, zested
  • 300 g sugar
  • 200 g unsalted butter, room temperature
  • 240 g almond flour
  • 110 g AP flour
  • 4 large eggs, at room temperature
  • pinch of salt

Directions:

  1. Pre-heat the oven to 350° F. Prepare a 25 cm (10 inch) springform pan by buttering all sides and lining the bottom with parchment paper.
  2. Add the sugar and orange zest into the large bowl of your food processor and process until zest is chopped into tiny bits and thoroughly incorporated into the sugar. Leave the processor because you will use it again later.
  3. Beat the butter and sugar-orange mixture until light and fluffy, scraping down the sides of the bowl often. Add the eggs one at a time and beat thoroughly.
  4. Add the flour, almond flour and salt into the food processor and pulse until well mixed.
  5. Add half of the flour mixture to the egg and butter mixture and mix until well incorporated. Add the remainder of the flour mixture and mix only until well incorporated. It will be thick.
  6. Turn the batter into the prepared pan and using a spatula, spread out evenly.
  7. Bake for 40-45 minutes or until a cake tester comes out clean. Spoon the orange syrup mixture over the hot cake until it is all absorbed. Cool in the pan.

Ingredients for the syrup:

  • 180 mL orange juice, from the zested oranges
  • 75 g sugar

Directions for the syrup:

  1. Combine the orange juice and sugar and bring to a boil in a non-reactive pan until the sugar has entirely melted. See step 7 above for directions.

This is an extremely moist and dense cake, it reminded me of orange marzipan.

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JT and I have been on a huge adventure. I’ll let you in on it next week. But just before, a dear friend’s daughter flew in from Vancouver and we invited the family over for tea and strudel and this is what I made.

Apple & Cheese Strudel

A KitchenInspirations Original Recipe

Make 3 medium-sized strudels (about 30 cm or 12″ long)

To print recipe, please click here.

Ingredients:

  • 260 g ricotta
  • 100 g Icelandic or Greek yogurt
  • 35 g raisins
  • zest of 1 lemon
  • 25 g icing sugar
  • 5 mL vanilla
  • 1 egg, gently whisked
  • pinch of salt
  • 4 (~550 g) apples, peeled, cored and finely diced
  • zest and juice of 1/2 a lemon
  • 20 g brown sugar
  • 5 g cinnamon
  • 50 g almond flour, divided
  • 9 sheets of phyllo pastry
  • 45 g butter, melted
  • Icing sugar for garnish

Directions:

  1. Preheat the oven to 350° F (177° C).
  2. Line a baking sheet with parchment paper.
  3. Combine the ricotta, yogurt, raisins, lemon zest, sugar, vanilla, egg and salt and mix well. Set into the refrigerator whilst preparing the apples.
  4. Combine the apples, lemon zest and juice, brown sugar, cinnamon, 15 g almond flour and mix well.
  5. Prepare 3 sheets of phyllo pastry by brushing each sheet with the melted butter and sprinkling with almond flour, set aside. Continue with remaining 6, making stacks of three sheets.
  6. Pour 1/3 the ricotta mixture into the centre of each stack of prepared phyllo and top with 1/3 of the apple mixture. Turn in the ends and roll tightly.
  7. Brush each roll with the remaining melted butter and bake until golden, about 30-40 minutes.
  8. Serve warm sprinkled with icing sugar.

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