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Posts Tagged ‘Dessert’

I may have bought a few too many pistachios when I made the gelato so I thought I’d recreate the almond cookies  of Sevilla with pistachios, we loved them so much. I also had exactly 7 g of the matcha powder which was the perfect amount for the cookies. I served them for dessert one evening we had a friend over (in the back yard) and she couldn’t stop raving about them.

Pistacho-Matcha Tuiles de Sevilla

Makes one sheet pan about 34 cm x 38 cm (13.5″ x 15″)

Ingredients:

  • 1 large egg, at room temperature
  • 80 g sugar
  • 30 g unsalted butter, melted
  • 1/2 tsp pure vanilla
  • 50 g cake and pastry flour
  • 7 g matcha powder
  • pinch of salt
  • 75 g pistachios, chopped

Directions:

  1. Melt the butter and set aside to cool.
  2. Beat the egg with the sugar until it reaches the ribbon stage, about 5 minutes. Beat in the flavourings and cooled butter.
  3. Sift the flour with the salt and matcha powder and fold into the egg mixture.
  4. Pre-heat the oven to 265° F (130° C).
  5. Pour the entire batter onto a parchment-lined cookie sheet and spread out with an offset spatula until it is quite thin (about 3-4 mm) works out to about 34 cm x 38 cm. Evenly sprinkle the chopped pistachios onto the batter and gently push into the batter.
  6. Bake for 45 minutes to an hour or until evenly golden, turn the pan once about halfway.
  7. Cool completely and break into uneven pieces.
  8. Once cooled, store in an airtight container for about a week, but they won’t last that long!

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We have been eating a lot more ice cream this year than any other year. In fact, I bet if I added up all the gelato and ice cream we have eaten since May, it will exceed my lifetime consumption! In one summer! JT has never been a big fan but for some reason, this year he is ravenous for it! I generally don’t like to keep ice cream or gelato in my freezer because it literally calls my name at all hours. Anyway, it doesn’t count if you eat it directly out of the container, standing up with the freezer door open. That’s my story and I’m sticking to it.

Vanilla Bean Gelato

A KitchenInspirations Original Recipe

Makes about 550 mL gelato

Ingredients:

  • 250 mL 2% milk
  • 250 mL 35% cream
  • 1 large egg yolk
  • 65 g sugar
  • 16 g cornstarch
  • 10 g skim milk powder
  • 5 mL vanilla bean paste

Directions:

  1. Begin by mixing the milk and cream together. Reserve 65 mL of the milk mixture and make a slurry with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.
  2. Combine remainder of the milk in a medium-sized saucepan with the egg yolk, sugar and the milk powder and heat slowly until it almost comes to a boil making sure the sugar and milk powder have completely dissolved.
  3. Stir in the cornstarch slurry and continue to cook on medium-low heat for 3 minutes, stirring continuously until thickened.
  4. Remove the pan from the heat and transfer the cream to a bowl to chill overnight in the refrigerator.
  5. The day you wish to make the gelato, fold in the vanilla bean paste until thoroughly incorporated.
  6. Freeze the gelato according to directions on your ice cream maker.

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It’s been brutally hot in Toronto. Don’t get me wrong, I’m not complaining, because -20° C with windchill will be here soon enough, so I look for cooling and comforting dishes to help manage the heat. We’ve been entertaining a lot but only outside. Most of our friends are uncomfortable about being indoors at the moment (as am I) and then you layer having to wear masks on top of the anxiety of being indoors and it’s no longer fun. But outside is much easier to transition to (from Zoom) so, we’ve been entertaining outside a lot. At the time of writing this post (July 21) Toronto was only in stage 2 of opening and looking at the poor example some of our cousins in the south have set, our government is being extremely conservative in getting back to “normal”. So we are entertaining a lot, outside. (Repetition was intentional 🤪)

This delicious gelato recipe was created for dessert for dear friends, served in homemade waffle cones, which didn’t turn out as successfully as I had hoped so they are not being blogged about! I had asked JT what flavour of gelato he wanted and he immediately said Pistachio, oh good, not too difficult, right? I decided on David Lebovitz’s recipe with a few minor alterations. The result was exceptional. I was not able to find his preferred pistachio paste in the timeframe I needed it so I improvised and made my own. I had not made a gelato using cornstarch as a thickener before but I must say, it did work out very well. I added the skim milk powder to make it even creamier and it did not disappoint. Skim milk powder absorbs excess water and gives the gelato a creamier flavour.

Fortunately, my pistachios were a lovely green so I didn’t need to add any food colouring. It’s all-natural!

Super creamy and full of pistachio flavour.

Pistachio Gelato

Makes about 750 mL gelato

For the original recipe, please click here.

Ingredients:

  • 250 mL 2% milk
  • 250 mL 35% cream
  • 65 g sugar
  • 16 g cornstarch
  • 10 g skim milk powder
  • ~200 g pistachio butter (see Notes)
  • a few drops of orange extract

Directions:

  1. Begin by mixing the milk and cream together. Reserve 65 mL of the milk mixture and make a slurry with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.
  2. Combine remainder of the milk in a medium-sized saucepan with the sugar and the milk powder and heat slowly until it almost comes to a boil making sure the sugar and milk powder have completely dissolved.
  3. Stir in the cornstarch slurry and continue to cook on medium-low heat for 3 minutes, stirring continuously until thickened.
  4. Remove the pan from the heat and transfer the cream to a bowl to chill overnight in the refrigerator.
  5. The day you wish to make the gelato, beat in the pistachio butter and a few drops of the orange extract.
  6. Freeze the gelato according to directions on your ice cream maker.

Notes:

  1. David Lebovitz suggests using Bronte Crema di Pistacchio which is made in Sicily. I was not able to source it so I made my own pistachio butter with 200 g of shelled pistachios with small amounts of water, a small dash of lemon juice and a pinch of salt, puréed until smooth using my Magic Bullet. You will need to scrape down the sides many times through the process.
  2. Next time I make this recipe, I will lightly toast the pistachios.

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We have been watching America’s Test Kitchen to help us fall asleep, taking our minds off the news and the ugly reality of late. This recipe was on Season 20 and I was taken right away. We love lemon and this one definitely ticks a lot of boxes, it’s not sickly sweet and it IS sooooo lemony. If you like lemon, I urge you to make this tasty treat. Note that I did not love their pastry recipe so I substituted my tried and true Viennese Pastry recipe.

I decided to brulée the top just as my favourite French Bistro does with their Tarte au Citron (which incidentally takes two days to make!)

Lemon Olive Oil Tart

Please click here for the original recipe from America’s Test Kitchen.

Makes about six 8 cm pastry shells with a total of 300 mL lemon curd filling

Ingredients for the pastry:

  • 145 g all-purpose flour
  • 60 g sugar
  • 2 g salt
  • 114 g unsalted butter at room temperature
  • 1 egg yolk
  • ½ tsp pure vanilla
  • 1 tsp finely grated lemon rind

Pastry Directions:

  1. Preheat oven to 350°F
  2. Put all ingredients into a food processor and process JUST until the dough sticks together (over-processing will cause tough pastry). Divide into six even discs and refrigerate for 30 minutes.
  3. Lightly flour your board and roll out the pastry to fit your preferred pan (I used 8 cm round pans). Dock the bottom with a fork several times.
  4. Blind bake the crust 30 minutes or until golden. You may need to reshape the pastry, mine got all puffy and misshapen because I didn’t refrigerate long enough and it was a super hot day.

Ingredients for the curd:

  • 70 g sugar
  • 10 g AP flour
  • Pinch of salt
  • 2 large eggs plus 1 large yolk
  • lemon zest of one lemon
  • 130 mL lemon juice
  • 40 mL extra-virgin olive oil

Directions for the curd:

  1. Add all of the ingredients to a small, heavy-bottom pan and cook on low heat until it is 160F, and just slightly thickened.
  2. Strain through a fine-mesh sieve for a velvety finish. Refrigerate with an oiled parchment placed on top to prevent a skin.
  3. Pour into the prepared, hot shells and bake for 8-12 minutes until the centre jiggles a bit.
  4. Allow to cool completely before serving.
  5. Sprinkle with sugar and brulée the top, just as you would with crème brulée.

A tangy, tasty, lemon treat.

Notes:

  • Fresh lemon juice is essential for a clean, lemony flavour.
  • ATK felt that the olive oil helps the lemony flavour shine better than butter.

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Stroopwafels

I was introduced to Stroopwafels last summer when I assisted for a Tangerine Bank commercial. These gorgeous, sweet, caramel-filled wafers are served in Belgium and Holland with coffee or tea. They are generally a little hard so they are placed over a hot beverage so the steam could soften them.

I purchased my pizzelle maker in a wonderful little kitchen store in Brussels where I was totally lost for at least an hour; I was fully aware that the pizzelle maker was almost a kilogram (2 pounds) — at least 2 pairs of shoes. These delicious cookies were definitely worth it (but don’t tell JT)!

Stroopwafels

Makes about 50 stroopwaffles (25 filled) various sizes in diameter

Ingredients for the dough:

  • 500 g all-purpose flour
  • 8 g active dry yeast
  • 2 g ground cinnamon 
  • 150 g sugar 
  • 125 g cold unsalted butter, cubbed
  • 100 ml warm milk 
  • 2 large eggs 
  • Pinch of salt

Directions:

  1. In the large bowl of your food processor, pulse the flour, yeast, cinnamon, salt and sugar until well combined.
  2. Add the butter and pulse until the texture resembles small peas.
  3. Whisk the warm milk with the eggs and slowly pour into the flour mixture pulsing until a soft ball is achieved.
  4. Remove the dough to a lightly floured surface and knead by hand a few minutes. Cover in plastic film and allow to rest for 30 minutes.
  5. Roll the dough out to about 1 mm and cut into just slightly smaller than pizzelle-size rounds.
  6. Heat your iron according to instructions. Place one round in the middle, press down the top lid and bake each waffle for approximately 16 seconds, flipping the iron over at 8 seconds.
  7. Carefully remove from the iron and lay flat to cool. Repeat to cook each round.
  8. When cool fill with a dollop caramel sauce (recipe below).

Ingredients for the caramel filling:

  • 260 g light brown sugar 
  • 200 g unsalted butter 
  • 5 g ground cinnamon 
  • 100 mL corn syrup
  • 25 mL vanilla extract

Directions:

  1. Combine the sugar and the butter, stirring slowly over a low heat. Add the cinnamon and the corn syrup and continue to stir until the caramel comes together and slowly bubbles (220F, softball stage). Add the vanilla extract and stir it in. Keep the caramel warm.

Notes:

  • I understand that true stroopwafels must be split and filled with the caramel, however, this pizzelle maker flattened them too much and splitting was impossible. Authentic Stroopwaffels are split when hot and filled. If you can make authentic stroopwafels you have to work fast to split each one while the waffle is hot. The moment it cools, it will break so make sure you have all the items you need within reach.
  • To evenly heat your pizzelle mould, place it over the heat and flip every 2 minutes until it has reached around 350°F.

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We have been doing a lot of entertaining since our return from Arizona. I love feeding my friends, it really does make me happy. A few weekends ago we had a marathon weekend entertaining on Friday, Saturday, Sunday AND Tuesday! Fortunately, I was able to plan ahead and make a few things for a couple of the dinner parties considering both friends had gluten-free requirements. First, I made a batch of the original recipe with almonds then I recalled that my dear friend’s hubby is a nut-hater (the food kind) so I created a chocolate version of the recipe. It was wonderful. I served them with coffee.

The snow just doesn’t want to stop.

Gluten-Free Chocolate Tuiles of Sevilla (Tejas Dulces de Sevilla)

A KitchenInspirations Original Recipe

Makes 25 cm x 30 cm (10″ x 12″) sheet, cut to make cookies of various sizes

Ingredients:

  • 1 large egg, at room temperature
  • 95 g sugar
  • 1 tsp pure vanilla
  • 30 mL unflavoured oil
  • 50 g Gluten Free flour (I used this mix)
  • 15 g cocoa powder
  • 80 g milk chocolate chips

Directions:

  1. Pre-heat the oven to 250° F.
  2. Beat the egg with the sugar until it reaches the ribbon stage, about 5 minutes. Beat in the vanilla and oil.
  3. Sift the gluten-free flour with the cocoa powder and salt together then fold into the egg mixture.
  4. Pour the entire batter onto a parchment-lined cookie sheet and spread out until it is quite thin (about 3-4 mm (about 1/8-3/16 inch) works out to about 25 cm x 30 cm (10″ x 12″). Evenly sprinkle the chocolate chips onto the batter and gently push into the batter.
  5. Bake for 45 to 50 minutes or until evenly baked, turn the pan once about halfway.
  6. While still warm, move parchment onto a cutting board and cut into uneven shapes with a pizza cutter or break into natural shapes after it cools. Transfer parchment to a cooling rack and allow to cool. Cookies will firm up as they cool.
  7. Once cooled, store in an airtight container for about a week, but they won’t last that long!

Notes:

  • I use an offset spatula to spread the batter onto the parchment paper.
  • This recipe will work well with store-bought gluten flour too.

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We rented a different house this year in Arizona and the kitchen was much better equipped so I had a lot more fun with it. Needless to say, we entertained a lot; three sets of friends came down from Toronto and of course, our two sets of friends in Encantarra were repeated guests. I’m guessing I was the first one to give the kitchen a good workout, even the BBQ had not been used in the two years the house had been rented!

I made this cake the first week we were in Arizona. I found the recipe in a very outdated Phoenix magazine. The recipe was created by a 14-year-old boy. I loved the use of olive oil in it, plus I just adore orange cake. I modified the recipe a bit so that it better reminded me of a cake my dear Mom used to make.

Orange Olive Oil Cake

This recipe originated in the Phoenix magazine, May 2015 but I couldn’t find it online. I’ve converted it to metric and made some alterations.

Makes one 23 cm cake

Ingredients:

  • 2 eggs
  • 155 g sugar, divided
  • 80 mL EVOO
  • 5 mL vanilla
  • Zest of 2 oranges
  • Juice of 2 oranges, divided
  • 150 g all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 50 mL Grand Marnier
  • Icing sugar for dusting

Directions:

  1. Preheat the oven to 350° F
  2. Spray a 23 cm pan with non-stick spray
  3. Combine the eggs and 135 g sugar and beat until light, fluffy and smooth.
  4. Slowly drizzle in the olive oil and vanilla.
  5. Add all of the zest and 45 mL of the freshly squeezed orange juice and beat until well combined.
  6. In a separate bowl combine the flour, baking powder, baking soda and salt and mix well.
  7. Add the flour mixture to the egg mixture and beat only until combined.
  8. Pour into the prepared 23 cm pan and bake for 25-30 minutes or until toothpick tests clean. Allow to cool.
  9. Meanwhile, combine the remaining juice and sugar and bring to a boil until the sugar has melted into the juice. Cool and add the Grand Marnier.
  10. Turn out the cooled cake onto a decorative plate and slowly spoon the orange juice mixture onto the cake allowing it to be absorbed.
  11. Decorate with icing sugar.

This is a highly flavoured and scented cake that is kept moist by a delicious orangy syrup.

Would you care for a slice?

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As you know, we spent just over a month in Arizona again, and our friends house-sat for us. I made these tasty treats for dessert the night before we left, they absolutely loved them. The cornflakes replaced the graham crackers and we didn’t even miss them. I have made these treats a few times since then.

I often get my dessert inspiration from my dear friend Liz, that Skinny Chick Can Bake; this tasty treat came from her but I modified it to be gluten free. Although I’ve never tasted the original version, I can tell you hands down that this one is a real winner! If you like peanut butter and chocolate, give this super easy, tasty treat a go.

Gluten-Free Reese’s Peanut Butter Squares

Makes one 20 cm pan

Please click here for the original recipe.

Ingredients:

  • 15 mL butter, melted
  • 120 g corn flakes, pulsed to a powder
  • 170 g icing sugar
  • 195 g natural peanut butter
  • 6 g sea salt
  • 190 g semi-sweet chocolate chips
  • 15 g butter or vegetable oil

Directions:

  1. Combine everything but the chocolate chips and vegetable oil in the large container of your food processor and process until smooth and comes together.
  2. Press into a 20 cm square pan lined with parchment paper and refrigerate for 30 minutes.
  3. Meanwhile add the chocolate chips and butter or vegetable oil to a microwaveable bowl and melt, stirring intermittently.
  4. Cool slightly and pour over chilled peanut butter pan, spread evenly. Refrigerate for an hour before slicing.
  5. Slice with a warm, dry knife, wiping between slices.

The winter light is quite evident here, but don’t allow that to dissuade you, these are very yummy.

The cornflakes add an incredible texture that make these taste just like Reese’s Peanut Butter Tarts, only better!

Notes:

  • I’ve used a variety of natural peanut butters (no sugar or salt) to make these, including crunchy, with no substantial difference to the outcome of this recipe.
  • To make this recipe vegan, try melted coconut oil. Although I have not tried using melted coconut oil, I’m certain it would work because there is not much in the recipe.
  • Once the recipe initially sets, you can bring the bars to room temperature to serve.
  • Try using other nut butters (such as Hazelnuts) to up the ante!

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This is an old recipe that I’ve made on the blog before, I just wanted to update it using weight measures instead of imperial volume and I also wanted to use fresh ginger instead of the dried powder. If you like the bite of ginger, this one is for you. This day I made them in late October was actually quite lovely and I braved the chill to take this photo on our back deck. Winter is coming!

It has that delicious chewy texture that some ginger snaps might have if they don’t dry out.

Ginger Snaps Revisited

Makes about 36 to 46 cookies, depending on how large you make them\

Ingredients:

  • 75 g butter
  • 115 g brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup black molasses
  • 30 g fresh ginger
  • 280 g you all-purpose flour
  • 3 g salt
  • 5 g baking powder
  • 5 g baking soda
  • 2 g ground allspice

Directions:

  1. Combine the butter, brown sugar, corn syrup and molasses and heat gently until melted. Set aside.
  2. Grate the fresh ginger and stir into the melted butter mixture.
  3. Combine the remaining ingredients and whisk or sift to stir. Make a well in the centre and pour the melted butter mixture into it and mix until all of the flour mixture is incorporated.
  4. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  5. Drop the cookie dough by even spoonfuls (I used a large melon baller) onto the lined cookie sheet. Roll each ball in the palm of your hand to create a smooth ball, then press down to flatten with a flour cookie press to about half a centimetre.
  6. Bake for 10-12 minutes (I baked mine for 10) and cool on a wire rack. Store in an air-tight container but don’t worry, you won’t have to store them for long.

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It’s been a busy year and I’ve seen spending a lot of time in front of my computer. I don’t mind doing that type of work, but I do miss cooking and with that, getting my advanced blog posts ready to publish. In fact, I am nowhere near the advanced the blog posts I should be, in preparation for our yearly sojourn to Arizona. I have four posts ready to go but I should have 10! That makes me nervous because I may not have time to post while we are in Arizona; we have three separate group friends coming down for 5-7 days each! That means a lot of sightseeing and daily adventures and less cooking and recipe developing.

You can definitely see the winter light creeping in.

I modified and made this little recipe because during one coffee break JT mentioned that he would love to have a little biscotti to nibble on while we sit and enjoy our coffees. I like making biscotti because they are easy and are not overly finicky. This recipe came together quickly and more or less in one bowl.

Chocolate Chip and Almond Biscotti

For the original recipe, please click here.

Makes about 20 biscotti but it depends on how thickly you form and cut the logs

Ingredients:

  • 57 g unsalted butter, at room temperature
  • 225 g brown sugar
  • 10 mL pure vanilla extract
  • 5 mL almond extract
  • 275 g all-purpose flour
  • 75 g almond flour
  • 20 g baking powder
  • pinch salt
  • 165 g chocolate chips

Directions:

  1. Preheat the oven to 350° F.
  2. Cream butter and brown sugar until light and fluffy.
  3. Add the eggs, one at a time and best until entirely incorporated. Add the extracts and beat.
  4. Whisk together the dry ingredients (omit the chocolate chips) and blend into the butter mixture.
  5. Fold in the chocolate chips.
  6. Form into two even logs and place on a parchment-lined baking sheet and flatten slightly. Bake for 30 minutes.
  7. Slice diagonally into 10 slices each and lay flat on the same parchment-line baking sheet and bake again for about 10 minutes or until lightly golden. Cool completely before serving.

Notes:

  • I shaped my logs too wide, next time I shall make them more slender and have twice the number of biscotti.
  • Biscotti store well in an airtight container but if it will take you more than a week to consume, I would freeze them until required. Defrost at room temperature.
  • I didn’t have whole almonds but this would have been lovely having a few whole almonds folded into the batter.

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Fig Tarte Tatin

The green grocers in my neighbourhood have fresh figs and they don’t cost and arm and a leg! I love to buy them for this little hors d’œuvres but even when I make a bunch, I have leftover figs! I served the tasty hors d’oœuvres for a friend who came over for a glass of wine. The figs made a lovely snack but 3 days later, I still had 7 leftover! So I decided to make a tarte tatin using a different pastry.

My new friend Stefan of Stefan’s Gourmet Blog recently brought to my attention that the original Tarte Tatin did not incorporate a puff pastry crust! The original pastry is more of a short-crust pastry. Who doesn’t love pastry? And this tart is definitely about the pastry! Stefan developed a short-cut for the short-crust that makes it even flakier (don’t take my word for it, check out the last photo!). And it’s so easy. Just a few steps in the refrigerator and Bob’s your uncle. Check out Stefan’s blog to see his step by step technique.

Figs and walnuts make a great pair.

Fig Tarte Tatin

Click here for the original recipe. Makes 1 tarte about 20 cm in diameter.

Ingredients for the pastry:

  • 200 grams pastry flour, divided
  • 25 g sugar
  • 1 g salt
  • 100 g cold butter, in cubes
  • 1 egg, beaten well, divided

Directions for the pastry:

  1. Combine 130 g of the flour, the sugar, and the salt in the large bowl of your food processor and pulse. Add the cold butter and pulse until it comes together.
  2. Flatten the dough with your hand (make sure the safety is on) and sprinkle the remaining 70 g on top and pulse until it crumbles (should not come together). Transfer the crumbly dough into a bowl.
  3. Pour most of the beaten egg over top of the crumbly mixture and cover; reserve the leftover egg. Refrigerate for about 10 minutes.
  4. With a wooden spoon (not your hands), mix the egg into the dough to form a soft ball (add cold water if necessary, I did not); wrap the ball with plastic wrap, flatten and refrigerate for 30 minutes.

Ingredients for the filling:

  • 7-10 small figs
  • 40 g walnut halves
  • 100 g sugar
  • 100 ml water
  • 40 grams unsalted butter
  • 1 g salt

Directions for the filling:

  1. Preheat the oven to 400° F.
  2. Cut the stems off the figs and cut them in half. Set aside.
  3. Combine the sugar and water in a small cast iron pan. Without stirring, cook the sugar until it is amber in colour. Don’t leave its side!
  4. When the sugar has caramelized to a gorgeous amber colour, turn the heat down to low and add the salt, swirling it around to mix. Add the walnuts and coat with the caramel and cook for about one minute. Tuck the figs into the caramel cut-side down in the midst of the walnuts and cook for another minute. Remove the cast iron pan from the heat.
  5. Roll out the cold dough into a slightly larger circle than the pan. Lay the pastry over the top and tuck the edges into the pan. Brush the top of the pastry with the reserved egg.
  6. Bake for 30 minutes or until the pastry is golden on top. Allow the tarte to cool for about 10 minutes and then turn it carefully onto a plate, the caramel will be scorching hot. If the figs don’t settle into the pastry as pretty as they could, move them around until you are satisfied.
  7. Serve warm or at room temperature.

The pastry is meant for a larger pan but I didn’t have enough figs so I had a slightly thicker edge than normal, who’s complaining?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Peach Tarte Tatin

You know you have a winning dessert when the same friends ask you to bring the same dessert you brought to their home the last time. This is that dessert. It really ticks all of the boxes, local, delicious, fresh peaches, crispy and chewy puff pastry and last but not least, smooth sweet caramel. You just can’t go wrong!

Peach Tarte Tatin

For the original recipe, please click here.

Serves 6-8

Ingredients:

  • 6 to 8 large, firm-fleshed peaches, we used Ontario Peaches
  • 100 grams granulated sugar
  • 75 grams butter, cubed
  • pinch of cinnamon
  • 30 mL cognac
  • pinch of salt
  • 1 sheet all-butter puff pastry, about 250 g (store-bought is fine), defrosted in the refrigerator 

Directions:

  1. A day or so before you wish to serve this dessert, peel the peaches and remove the stone and cut them in half. Sprinkle lightly with lemon juice and place on a paper-lined cooling rack, cover with a clean kitchen towel and store in the refrigerator to allow to dehydrate a bit.
  2. In a cast iron or non-stick pan, add the sugar and cook over medium-low heat until caramelized. DO NOT STIR but you may swish the sugar in the pan as it begins to turn golden to cook more evenly.
  3. Add the butter and swirl until melted and combined with the sugar, add the pinch of cinnamon salt and the cognac and continue to swirl to combine.
  4. Turn the heat to low and add the apples in a circular pattern keeping in mind that the part you can see is actually the bottom of the tarte.
  5. Cook the apples for about 8 minutes on medium-low. Meanwhile, preheat the oven to 375° F.
  6. While the apples are cooking stove-top, untouched, cut the defrosted pastry in a slightly larger circle than the pan and put into the freezer for 5 minutes.
  7. Remove the pan with the apples from the heat, and top with the pastry, tucking in the sides all the way around.
  8. Bake for 25-30 minutes or until the pastry is golden. Allow to rest for 10-15 minutes.
  9. Turn out, upside-down onto a serving platter and serve warm.

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Spring has been avoiding us in Toronto. We have had a few nice days of sunshine and relative warmth but for the most part it’s been rainy and unseasonably cold. It is depressing. If it weren’t for the gorgeous greenery exploding in anticipation of summer, you would think it is November.

I haven’t baked madeleines in a very long time and I thought the orange flavour would mentally transport us to more summer-like weather and JT loves orange and chocolate. Sadly, they were not a big hit with the construction crew but that made JT happy because he was able to keep them for himself (it’s been a bit of struggle keeping JT from munching on the treats that I’ve made for the crew, wink wink). These baked up beautifully and without that strange little bump in the centre, which is a win for me.

Orange & Almond Scented Madeleines

Ingredients:

  • 4 large eggs
  • 100 g granulated sugar
  • 1/2 tsp almond extract
  • 1/2 tsp orange extract
  • 1 1/2 tsp freshly grated orange zest (about 2 small oranges)
  • 128 g all-purpose flour
  • 48 g almond flour (finely ground blanched almonds)
  • 145 g unsalted butter, melted and cooled slightly, divided
  • 80 g semi-sweet chocolate, melted

Directions:

  1. Preheat oven to 375°F.
  2. With about 30 g of the butter, generously butter the Madeleine moulds and put it into the freezer.
  3. Melt the remainder of the butter in the microwave or small saucepan. Set aside to cool.
  4. Put about 2 tbsp of the melted butter in a frying pan and toast the almond flour (carefully, this burns quickly). Set aside to cool.
  5. In a bowl of an electric mixer, beat the whole eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted (15-20 minutes).
  6. Beat in the toasted almond flour and mix well so no lumps remain.
  7. Beat in the almond and orange extracts and the zest.
  8. Sift in the flour in 4 batches over the mixture, folding it in gently after each addition.
  9. Put about 250 mL of the batter into the cooled melted butter and incorporate well.
  10. Gently fold this butter-batter mixture into the remaining batter.
  11. Spoon the batter into twenty-four buttered Madeleine moulds and bake the Madeleines in the lower third of a preheated 375°F oven for 10 minutes, or until the edges are golden.
  12. Turn the Madeleines out on a rack, let them cool.
  13. Once cooled, dip into the chocolate if using right away, if not, Madeleines freeze well.

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The renovation is going well. We really like this contractor because he communicates frequently. He’s on site almost every day; he’s only missed one or two days and it was because his wife had a baby! The subs are also good, only a couple of them smoke and they have been reasonably good about not littering their cigarette butts (you’d be surprised).

However, I do have a couple of issues which we will take up with him on our project review at completion. It’ll be feedback to he can improve for the next project.

As you know, I bake for the guys almost everyday and these squares were part of my repertoire. The pastry is delicious but quite delicate so it’s a little finicky to roll out. JT thought the jam to crust ratio wasn’t high enough, but I like a buttery crust so it was fine with me. The jam caramelizes as it bakes and concentrates the flavour. I used a jam with double the fruit, but i think regular jam would work too. Needless to say, these didn’t last long.

Linzer-Style Squares

For the original recipe, kindly click here.

Makes one 23 cm 23 cm (9″ x 9″) pan

Ingredients:

  • 250 g butter, cold
  • 250 g flour
  • 125 g icing sugar
  • 1 tsp cinnamon
  • A pinch of ground cloves
  • A pinch of salt
  • 150 g ground almonds
  • 1 tsp Lemon zest
  • 1 egg yolk
  • 375 mL Jam (your choice)
  • 1 egg, whisked (for brushing the lattice)

Directions:

  1. In a food processor, combine the butter, flour, icing sugar, cinnamon, cloves, ground almonds, pinch of salt, lemon zest and egg yolk and pulse until it comes together. Form into a disk and cover with plastic wrap and allow to rest for 30 minutes in the refrigerator.
  2. Preheat the oven to 350° F. Line a square pan with parchment paper.
  3. Divide the dough into 1/3 and 2/3 and push the 2/3 quantity of dough into the pan in an even layer. Spread the jam of your choice over the bottom layer of the dough.
  4. Divide the remaining 1/3 of the dough into 12 equal parts and roll into thin straws. Lay the straws on top of the jam layer in a lattice pattern. Brush the lattice with egg and bake for 50-60 minutes or until pastry is lightly golden.
  5. Cool completely and cut into even squares. Sprinkle with icing sugar if desired.

Notes:

  • This is not a traditional Linzer torte.
  • Linzer is traditionally made with red currant jam, I used strawberry because I had a lot of it on hand.

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I baked these apple crumble squares for the contractor and his team way back in early May. They inhaled them! I’m thinking this lot loves fruit so my next treats will focus on the fruity varieties. I found the original recipe here and made some modifications by cutting down the sugar because we don’t love sweet sweets. The pastry is lovely, just the right amount of caramelization and shortcrust texture, the apples are plentiful, soft and sweet and the crumble topping is just the icing on the squares, except it’s crumble and not icing! These are definitely going into my square repertoire. A real tasty treat.

Apple Crumble Squares

Makes 1 23 cm x 33 cm (9″ x 13″) pan

Ingredients for the crust:

  • 170 g unsalted butter, room temperature
  • 115 g granulated sugar
  • 256 g all-purpose flour
  • 1/2 teaspoon cinnamon
  • zest of one lemon
  • pinch salt

Directions for the crust:

  1. Preheat the oven to 350° F. Line a 23 cm x 33 cm pan with parchment.
  2. Using a stand mixer, combine the butter and sugar and beat until fluffy. Beat in the flour, cinnamon, lemon zest and salt.
  1. This is a very soft pastry, roll between two sheets of parchment and press into the parchment-lined pan evenly and bake for 15 minutes.
  1. Remove from heat and cool as you are slicing the apples.

Ingredients for the Apples:

  • 5 medium apples, cored and thinly sliced
  • 45 g all-purpose flour
  • 65 g granulated sugar
  • 1 tsp cinnamon

Directions for the Apples:

  1. Combine the flour, sugar and cinnamon and mix well.
  2. Lay a thin layer of apples onto the pastry and sprinkle the flour, sugar and cinnamon over the apples and repeat until all of the apples and flour mixture are utilized.

Ingredients for the Crumble:

  • 65 oats, not quick
  • 100 g dark brown sugar
  • 65 g all- purpose flour
  • 1/2 tsp cinnamon
  • 114 g cold butter, cubed

Directions for the Crumble:

  1. Using a plastic blade in your food processor, combine all of the ingredients and pulse until coarsely combined. Sprinkle evenly over the apples and bake for 45 minutes or until apples are soft to poke through.
  2. Cool and slice into squares. Serve at room temperature.

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We frequent a French bistro in the city, Le Select, in fact, it’s probably our favourite restaurant in the city! JT alternates from the menu items, but I like my favourites (French Onion Soup, Steak Tartare) and seldom stray from them. We tend to share an appetizer and the last time we were there, the table next to us could not say enough about the Terrine de Poisson Fumé, an airy terrine of smoked Georgian Bay whitefish served with grilled home-baked Foccacia so we had to have it. It was wonderful. Smooth, creamy, full of smoky flavour, we loved it so much, I had to make something like it for a dinner party. 

This is Le Select’s version, our inspiration.

Smoked Salmon Mousse with Dijon Sesame Bark

A KitchenInspirations Original Recipe

Makes about 265 mL mousse

Ingredients for the Salmon Mousse:

  • 65 g smoked salmon, roughly chopped
  • 100 g cream cheese, cubed
  • 2 g anchovy paste
  • 2 g tomato paste
  • 1 g paprika
  • Pinch of smoked paprika
  • 100 mL whole milk
  • 120 mL water (see notes)
  • 2 g agar-agar (see notes)

Directions for the Salmon Mousse:

  1. Dissolve agar-agar in the water and slowly bring to a boil. Boil for 2 minutes or until the agar-agar is completely dissolved. Set aside to cool slightly.
  2. Meanwhile, add the salmon, cream cheese, anchovy paste and whole milk to a food processor (choose one that will emulsify the salmon to a smooth, creamy consistency (my Magic Bullet did a great job).
  3. Once the agar-agar has cooled somewhat, whisk into the salmon mixture until smooth.
  4. Prepare silicon your mould by spraying it lightly with water. Pour the salmon mousse into each mold evenly. Allow to set in the refrigerator.
  5. Serve with gourmet crackers or toasted baguette.

Dijon Sesame Bark

Ingredients:

  • 20 g sugar
  • 5 mL honey
  • 5 mL water
  • 30 g sesame seeds (black and white)
  • 5 g butter
  • 5 mL Dijon mustard

Directions:

  • Mix the sugar with the dijon, honey and the water and cook over medium heat until everything has dissolved. Allow to come to a boil and slightly darken.
  • Stir in the sesame seeds and continue to cook until it is about 300° F. Remove from heat and add the butter and Dijon mustard and stir well to incorporate.
  • Pour the content onto a Silpat sheet or buttered baking sheet and spread out thinly. You may wish to cover with parchment and roll with a rolling pin.
  • Allow to cool, break into smallish bits or shards to sprinkle over the salmon mousse.

Assembly of the Smoke Salmon Mousse Plate:

  1. Carefully unmould the salmon mousse and place in the centre of a plate. Sprinkle with the dijon sesame bark (or serve bark in shards as below) and serve with toasted baguette slices or crackers.
This is how I served the mousse for a recent dinner party.

Notes:

  • You may use the traditional smoked salmon that is thinly sliced but I used a Wild Pacific Salmon Side we hot smoked on the Big Green Egg. 
  • Any smoked fish would work, as long as you can purée it smoothly.
  • To replace the agar-agar with gelatine, omit the water. Use one sheet softened in in the mousse liquid, in a saucepan then put on low heat and stir until the gelatine sheet dissolves into the mousse, do not boil. One sheet is good enough for a loose set of 265 mL.

 

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Our last trip to Europe was a culinary shopping success, but sadly failed miserably in the Fashion area, particularly shoes. My shoe shopping times were constantly thwarted by siesta, and when there wasn’t siesta, I just wasn’t in the mood. I guess it just wasn’t my time. That isn’t to say that there wasn’t shopping, because there was quite a bit of shopping to be had, and I did my fair share, in the culinary field.

I brought back a variety of things that will be revealed in due time but now I shall direct you to this very delicious dessert/snack of peach and coconut jelly squares made with agar-agar. I have been wanting to buy this stuff but I have only ever found flavoured product so when I spotted it at my favourite grocery store in Almeria, I was all over it. Figuring out what to do with it was another story, so many interesting recipes. But what I really needed was a test experiment to see what exactly the texture of jelly that agar-agar creates. You see, we had the most luxurious, smoked fish mousse at our favourite French bistro and I was determined to recreate it. I was fairly certain that it was not made with gelatin because the texture was way to creamy and easily spreadable. It was so silky and smooth spread across some toasted baguette, it was a wonderful textural and taste experience. Making this light dessert showed me the proportions I needed to make a smooth, yet spreadable smoked fish mousse.

This is a recipe modified from this tasty recipe. I used peaches because I had peaches at home (frozen from the previous spring). It’s refreshing and the texture is smooth and creamy but it also has a bit of a gelatinus mouthfeel.

Peach and Coconut Jelly Squares

Ingredients:

Peach Layer

  • 100 mL grilled peach purée (roughly about 2 peaches peeled and chopped)
  • 5 mL lime juice
  • 150 mL water
  • 2 g 1 agar-agar powder
  • 30 g monk fruit crystals 
  • 5 mL vanilla

Coconut Layer

  • 200 mL cup water
  • 1 tsp agar-agar powder
  • 45 g monk fruit crystals
  • pinch of salt
  • 200 mL coconut milk

Directions:

  1. Add the water to a saucepan and add the agar-agar, slowly bring to a full boil, and stir until the agar-agar has completely dissolved. Add the monk fruit crystals and stir until dissolved.
  2. Add the peach purée and vanilla and stir to combine well. Pour into the mould.
  3. For the coconut layer, add the water to a saucepan and add the agar-agar and slowly bring to a full boil and then stir until the agar-agar has dissolved. Add the monk fruit crystals and stir until dissolved, add the salt and coconut milk and stir to combine well.
  4. Once the peach layer has set (this happens as it cools, does not need to be refrigerated), carefully pour the coconut layer over it. Both layers should be warm so that they stick together.

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I’ve been baking like a mad woman for our contractor and team. They seem to really like it. I know that JT does! I’ve made tangzhong cinnamon rolls, rice crispy squares, carrot cake, pineapple upside down cake, chewy lime squares cherry squares, chocolate chunk cookies and so on. We put our Keurig just outside the construction zone with fresh Timmy’s coffee but I don’t think they drink coffee! So I added tea, still no takers! The younger guys don’t even smoke! Go figure!

The demo had moved along at a good pace, uncovering a mess of previous badly done renos. Fortunately, not difficult to fix, just annoying that it was done so poorly! The next weeks will tell if we will finish by the deadline of June 1, as we were hoping to have overnight guests on the 5th! Fingers crossed.

Just before we hunkered down, I had my gluten intolerant BFF and picky-eater hubby for brunch. I’d always wanted to make a cornmeal cake so I figured why not now! This one had a gritty texture but not entirely unappealing. I think next time I’ll use a finer texture or I’ll soak the cornmeal a bit.

Gluten-Free Lemony Cornmeal Cake

Makes one 20 cm (8 inch) cake

Ingredients:

  • 140 g cornmeal
  • 50 g almond flour
  • 50 g unsalted butter
  • zest from 1 lemon
  • 30 mL fresh lemon juice
  • 150 g granulated sugar
  • 2 eggs
  • 120 mL Greek yoghurt
  • 5 mL pure vanilla extract
  • 120 mL lemon juice
  • 70 g sugar

Directions:

  1. Line a 20 cm (8 inch) round cake pan with parchment, buttered lightly. Preheat the oven to 350° F.
  2. Whip the butter until light and fluffy add the lemon zest. Slowly add the granulated sugar and beat until light and fluffy, scraping down the sides.
  3. Add the eggs one at a time and beat well. Add 30 mL lemon juice, yoghurt and vanilla extract and beat until incorporated.
  4. Fold in the dry ingredients and pour into the prepped pan. Bake for 20-25 minutes or until a toothpick comes out clean.
  5. Meanwhile, combine 120 mL lemon juice and remaining sugar and cook on a slow boil until slightly thickened and sugar is completely dissolved. Reserve for cake.
  6. When cake is done, allow to rest for 10 minutes, then pour the lemon syrup over the cake.

Notes:

  • This cake has a lot of texture, similar to cornbread, it’s not bad, just different.
  • The lemon syrup adds a nice amount of moisture and lemony flavour to this simple dessert.

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We were recently invited to a friend’s home for dinner so I offered to make dessert. When I was perusing the net, looking for a tasty fruit dessert, I came across Tarte Tatin and realized that I had never made it for the blog! Fortunately, I had package of puff pastry in the freezer so I was halfway there, a quick trip to buy apples and I was done!

Don’t be intimidated by having to make caramel, it’s very easy. You just need patience and concentration, never turn your back on it because that is when it will burn!

Simple Tarte Tatin

For the original recipe, please click here.

Serves 6-8

Ingredients:

  • 6 to 8 large, firm-fleshed apples, we used Gala
  • 100 grams granulated sugar
  • 75 grams butter, cubed
  • pinch of cinnamon
  • 30 mL cognac
  • pinch of salt
  • 1 sheet all-butter puff pastry, about 250 g (store-bought is fine), defrosted in the refrigerator

Directions:

  1. A day or so before you wish to serve this dessert, peel the apples, core and quarter them. Sprinkle lightly with lemon juice and add to a large bowl, cover with a clean kitchen towel and store in the refrigerator to allow to dehydrate a bit.
  2. In a cast iron or non-stick pan, add the sugar and cook over medium-low heat until caramelized. DO NOT STIR but you may swish the sugar in the pan as it begins to turn golden to cook more evenly.
  3. Add the butter and swirl until melted and combined with the sugar, add the pinch of cinnamon salt and the cognac and continue to swirl to combine.
  4. Turn the heat to low and add the apples in a circular pattern keeping in mind that the part you can see is actually the bottom of the tarte.
  5. Cook the apples for about 8 minutes on medium-low. Meanwhile, preheat the oven to 375° F.
  6. While the apples are cooking stove-top, untouched, cut the defrosted pastry in a slightly larger circle than the pan and put into the freezer for 5 minutes.
  7. Remove the pan with the apples from the heat, and top with the pastry, tucking in the sides all the way around.
  8. Bake for 25-30 minutes or until the pastry is golden. Allow to rest for 10-15 minutes.
  9. Turn out, upside-down onto a serving platter and serve warm.

The caramel soaks into the puff pastry making a delicious crust and soft apples!

I made a little-grilled peach tarte Tatin with the leftover puff pastry, waste not, want not.

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Late last summer, I did some prop shopping for a prop-stylist colleague who was swamped and needed a hand. It’s a lot of work, don’t get me wrong, the shopping bit is fun but there is a lot of schlepping! And you have to be extremely organized to be able to return some of the props that weren’t used! That being said, it’s a job I don’t envy, they earn every penny and then some. While I was waiting for a store to open, I stopped into an Italian cafe for a coffee and biscotti. The coffee was fine but the biscotti was atrocious, it was soggy! Imagine that. Such an unsatisfying treat. The worst. So I had to make my own! These definitely hit the spot!

Cranberry and Almond Biscotti Revisted

Makes about 30 biscotti

Ingredients:

  • 320 g AP unbleached flour
  • 4 g baking powder
  • 3 g salt
  • 340 g sugar
  • 125 g butter, room temperature
  • 2 large eggs
  • 7 mL almond extract
  • 150 g frozen cranberries, defrosted
  • 70 g almonds, toasted

Directions:

  1. Preheat the oven to 350° F. Line a baking sheet with parchment.
  2. Combine the flour, baking powder and salt and mix well. Fold in the cranberries and almonds (I used whole)
  3. In the large bowl of your stand mixer, combine the sugar, butter, eggs and almond extract and mix for about 4 minutes.
  4. Fold in the dry ingredients until entirely combined (I did this using my whisk attachment so I didn’t break up the cranberries.
  5. Divide the batter in half and shape into relatively skinny logs on the parchment, leaving sufficient space between the two as they will spread during baking.
  6. Bake for 35 minutes or until golden.
  7. Remove logs from the oven and transfer to a cutting board. Using a serrated knife, slice each log into 1.5 cm slices. Place cut-side down on the baking sheet (reuse the original parchment) and bake for 10 minutes, flip and continue to bake for 5 more minutes or until lightly golden. Cool completely.
  8. Store in an air-tight container or freeze. Serve with coffee or tea.

You’ll need to bake these a little longer because the cranberries are moist.

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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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Lime and Matcha Cheesecake

You may recall that last week I posted a recipe for homemade ricotta from buttermilk and sour cream, well this is what the ricotta became and it was delicious! It was a cake I made for our dear friends Rae and Mon when they invited us for dinner one night in June. Check out the notes, I give some very good tips on how to bake a cheesecake without it cracking!

Lime and Matcha Cheesecake

A KitchenInspirations Original Recipe

Makes one 23 cm cheesecake

For the Crust:

  • 175 g graham cracker crumbs
  • 50 g butter, melted
  • 35 g coconut sugar
  • pinch of cinnamon
  • 10 g unsweetened coconut
  • 1.5 g lime zest (about 1 lime)

Directions:

  1. Preheat the oven to 350° F.
  2. Line the bottom of a 23 cm springform pan with parchment grease it well including the sides.
  3. Line the outside bottom of the pan with foil tightly. Cover the outside of another, slightly larger pan with foil so that it is water resistant.
  4. Combine all of the above crust ingredients and mix until well coated with the butter. This step may be done in a food processor.

Press into the prepared smaller pan and bake for 20 minutes. Cool completely.Decorate with lime zest, matcha powder, coconut and thinly sliced limes.

For the Cheesecake:

  • 150 g granulated sugar, divided
  • 4 eggs, separated
  • 300 g buttermilk, sour cream ricotta (recipe)
  • 120 g sour cream
  • 3 g lime zest (about 2 limes)
  • 50 mL lime juice (~2 limes)
  • 15 g AP flour (check weight)
  • 5 g matcha powder
  • pinch of salt

Directions:

  1. Preheat the oven to 325° F.
  2. Beat the egg whites with 50 g of sugar until stiff shiny peaks form.
  3. Beat the egg yolks with 100 g of sugar until they are thick and pale.
  4. Add the ricotta and greek yogurt to the egg yolk mixture and then add the lime juice and zest and beat until well blended.
  5. Sift the flour and matcha powder into ricotta mixture.
  6. Finally, fold the beaten egg whites into the ricotta mixture until well blended. Spoon into the chilled prepared crust.
  7. Set the pan into the slightly larger pan with the bottom covered in foil, and set both into a tall-sided roasting pan and pour just hot water into the roasting pan so it goes about half-way up the sides.
  8. Bake for 45 minutes to 1 hour or until the centre doesn’t jiggle when gently shaken. Turn the oven off, allow to cool in the oven undisturbed. Once cool, refrigerate until ready to serve.
  9. Decorate with lime zest and matcha. Serve with lime infused whipping cream or with blueberries.

A deliciously flavoured, baked cheesecake.

Notes:

  • I always beat my egg whites first so that I don’t need to wash my mixer whisk attachment.
  • To prevent cracking while baking and cooling:
    • Set the 23 cm springform pan into a slightly larger, springform pan with the bottom covered tightly with foil to double ensure water-tightness and insulate the sides so that the outside bakes at the same rate as the inside.
    • Set both pans into a high-sided roasting pan.
    • Fill the roasting pan (not the larger springform pan) with hot water to about the middle height of the springform pans.
  • Step 3 and 4 may be done in a large food processor, which will result in a smooth cheesecake, otherwise, the ricotta curds will add some texture to the cake.

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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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