Blackberry Clafoutis

Blackberry Clafoutis TasteFood

Got berries? If you’re like me, it’s impossible to resist the baskets of fresh summer berries at the farmers’ market. If you have more restraint than me and you haven’t gobbled your berries up yet, here’s a great way to add them to a dessert. Clafoutis is a French flan-like dessert consisting of fresh fruit baked in a custardy batter. It’s light and elegant, gently sweet, and redolent with your favorite fruit. Berries work well because their juices seep into the clafoutis while it bakes. You can also use cherries, plums, and pears.

Blackberry Clafoutis

Active Time: 15 minutes
Total Time: 40 to 55 minutes
Makes 8 (6-ounce) or 1 (10-inch) clafoutis

Unsalted softened butter for greasing the pans
1 tablespoon plus 1/3 cup granulated sugar
12 ounces fresh blackberries
3 large eggs, room temperature
1 1/4 cups half and half
1/3 cup all-purpose flour
1 teaspoon finely grated lemon zest, plus extra for garnish
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
Powdered sugar for garnish

1. Preheat the oven to 350°F. Butter 8 (6-ounce) shallow ramekins (or 1 (10-inch) ceramic tart pan). Sprinkle the ramekins with the 1 tablespoon granulated sugar and tap out any excess. Place the ramekins on a baking tray. Arrange the berries in one layer in the ramekins.
2. Beat the eggs and sugar in a bowl until light and fluffy, about 3 minutes. On low speed, mix in the half and half, flour, lemon zest, vanilla extract, almond extract, and salt until just combined.
3. Pour the mixture over fruit. Transfer the clafoutis to the oven and bake until the top is tinged golden brown and the custard is set, about 25 minutes for the ramekins (or 35 to 40 minutes for the tart pan). Remove from the oven and cool on a rack.
4. Before serving, sprinkle the clafoutis with powdered sugar and garnish with additional lemon zest. Serve slightly warm or at room temperature.

Baking Favorites: Lemon Shortbread Bars

lemon sea salt bars tastefood

If I had to name a favorite baking ingredient, it would be a lemon, and, in my opinion, the best way to show off its citrusy sweet-tart flavor is a lemon bar. These tiny (or not so tiny) squares are all about the citrus. A buttery shortbread crust anchors a squidgy thick wedge of puckery filling, simply topped with dusting of sugar. A pinch of sea salt is a nice finishing touch, balancing the sweetness and letting the lemon shine through. These bars are thoroughly addictive and guaranteed to brighten your day. One bar will never be enough.

Lemon Bars with Sea Salt

This recipe is adapted from and inspired by many sources, including Ina Garten, Food52,  and my personal weakness for lemon – and sea salt. Makes 32 (2-inch) square bars.

Shortbread:
2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/2 teaspoon kosher salt
1 cup unsalted butter, slightly softened but still cool, cut into cubes

Filling:
4 large eggs
1 1/4 cups granulated sugar
2/3 cup freshly squeezed lemon juice
1/4 cup all-purpose flour, sifted
1 tablespoon finely grated lemon zest
1/4 teaspoon kosher salt

Garnish:
Confectioners sugar
Sea salt flakes, such as Maldon

1. Preheat the oven to 350°F. Butter a 9-by-13-inch baking pan, then line the pan with parchment and butter the parchment.
2. Combine the shortbread ingredients in the bowl of an electric mixer fitted with a paddle attachment. Mix until the dough resembles coarse lumps and just begins to come together. Dump the dough into the prepared pan and, with your fingers, evenly press the dough to cover the bottom of the pan.
3. Bake the crust until it just begins to turn golden, about 20 minutes. Remove from oven, but do not turn off the oven heat.
4. Whisk the filling ingredients together in a large bowl until blended, then evenly pour over the crust. Return the pan to the oven and bake until the filling is set but not coloring, about 25 minutes. Remove and cool completely on a rack.
5. Cut into bars. Dust with confectioners’ sugar and lightly sprinkle with sea salt flakes before serving.

Strawberry Rhubarb Parfaits with Almond-Quinoa Streusel

Rhubarb trifles quinoaTrifles and parfaits are a great way to show off the season’s best fruit. I like to assemble them in little glasses, so the layers are visible and the servings aren’t too large. They can be as simple as fruit and cream, but I often add a little crunchy texture, such as crumbled meringue or a sprinkle of streusel. In this recipe, I’ve made an almond and toasted quinoa streusel. The nuttiness of the quinoa is a great match for the tart rhubarb.

Strawberry Rhubarb Parfaits with Almond-Quinoa Streusel

This recipe makes about 6 large servings or 12 small servings, depending on the size of your glasses.

Rhubarb Compote:
1 1/2 pounds rhubarb, ends trimmed, cut into 1/2-inch pieces
2/3 cup sugar, or to taste
1 teaspoon finely grated lemon zest
Pinch of ground cinnamon

Almond-Quinoa Streusel:
1/2 cup red quinoa, rinsed
1/2 cup sliced almonds
1/4 cup shaved coconut
3 tablespoons maple syrup
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt

Whipped Cream:
1 1/2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla extract

1 pound fresh strawberries, quartered

Make the compote:
Combine all of the ingredients in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar dissolves and the rhubarb releases its juices. Reduce the heat to medium-low and simmer until the rhubarb softens and the compote is slightly thickened, about 20 minutes. Cool and refrigerate until use.

Make the streusel:
Preheat the oven to 300°F. Toast the quinoa in an ovenproof skillet over medium heat for 2 minutes, stirring occasionally. Remove from the heat and stir in the almonds and coconut.
Whisk the syrup, oil, vanilla, cinnamon, and salt in a small bowl. Pour over the quinoa and stir to combine. Spread the streusel in the pan and transfer to the oven. Bake until deep golden brown, about 25 minutes. Remove and cool.

Whip the cream:
Combine the cream, sugar, and vanilla ingredients in the bowl of an electric mixer. Beat on high speed until soft peaks form.

Assemble:
Spoon a layer of rhubarb into serving glasses. Top with cream. Add a layer of strawberries over the cream and top with more cream. Garnish with the streusel. Serve immediately or refrigerate for up to 1 hour before serving.

 

Almond Chocolate Chunk Cookies

almond choc chip tastefood

I apologize if this messes with any diet resolutions, but here’s to a little balance and wishing you all a delicious new year with a bundle of sweetness, a dose of nuttiness, and pinch of salt.

Almond butter does wondrous things to this chocolate chunk cookie. It’s not as pronounced in flavor as peanut butter which, in my opinion, can overwhelm a cookie. Almond butter is mellower, adding a rich, golden background to the dough with a hint of roasted nuts. A dusting of sea salt is an extra touch – optional but highly recommended. A little salt makes everything taste better – even sweets – especially when chocolate is involved.

Almond Butter Chocolate Chip Cookies
Makes about 36 cookies

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup unsalted creamy almond butter (not raw)
7 ounces chopped dark chocolate
Sea salt flakes for garnish, optional

1. Whisk the flour, baking soda, and salt in a bowl and set aside.
2. Cream the butter and sugars in the bowl of an electric mixer until light and fluffy. Add the egg and vanilla and mix well. Add the almond butter and mix until smooth.
3. Dump the flour  into the mixing bowl and mix until all of the ingredients are incorporated without over-mixing. Stir in the chocolate, including all of the little pieces and dusty bits (they will melt into the batter). Refrigerate the batter for at least one hour or up to 24 hours.
4. Preheat the oven to 350°F. Drop rounded tablespoons of the dough on baking sheets lined with parchment. Add a tiny pinch of sea salt flakes to each cookie, if desired. Bake until light golden, 12 to 14 minutes.
5. Slide the parchment and cookies on a rack to cool. The cookies will continue to firm up while cooling.

Cranberry Pear Galette


cranberry galette tastefood

I am not a patient baker. My desserts tend to be “rustic” which, in my case, is a polite way of saying messy and imprecise. Fortunately for me there is a place in the dessert world for my rustic desserts. I call it my sweet spot (pun intended) which includes crisps, crumbles, cobblers, galettes, and crostatas. These desserts show off the season’s best fruit, in the company of some sort of pastry dough or streusel and are assembled in a delightfully unfussy way. This Cranberry Pear Galette is a perfect example – it’s a free-form tart, which is also known as a crostata. Unlike a traditional tart or pie, a baking dish is not required. The spiced fruit filling is simply mounded into the center of the pastry dough, then the pastry edges are gathered and folded around the filling leaving the top exposed. The result is a golden free-form crust cocooning a bubbling center of oozing fresh fruit. Now, that’s my kind of dessert. Try this one on for your Thanksgiving holiday.

Cranberry Pear Galette

Serves 6

Pastry dough:
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled, but into 1/2-inch cubes
1/4 cup ice water

Filling:
4 ripe but not too soft pears (bosc or anjou), peeled and cored, cut into 3/4-inch pieces
1 cup fresh cranberries
1/4 cup plus 1 tablespoon sugar
3 tablespoons almond meal, divided
2 tablespoons fresh lemon juice
1 teaspoon finely grated orange zest
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 egg, lightly whisked

1. Make the pastry dough: Place the flour, sugar, and salt in the bowl of a food processor and pulse once or twice to blend. Add the butter and pulse until the mixture resembles coarse meal and the butter is pea-sized. Add the water and pulse until the dough just comes together. Transfer the dough to a work surface and flatten into a disk. Wrap in plastic and refrigerate for at least 1 hour before rolling out.
2. Roll out the dough on a piece of parchment paper into a circle approximately 12-inches in diameter. (It does not have to be perfect!) Slide the dough onto a baking sheet and refrigerate while you prepare the filling.
3. Preheat the oven to 400°F. Combine the pears, cranberries, 1/4 cup sugar, 2 tablespoons almond meal, the lemon juice, orange zest, cardamom, and cinnamon in a bowl. Stir to combine.
4. Remove the dough from the refrigerator. Sprinkle 1 tablespoon almond flour over dough, leaving a 2-inch border. Mound the fruit over the almond flour. Fold the borders up and around the fruit. Lightly brush the dough with the egg and sprinkle the galette with the 1 tablespoon sugar.
5. Transfer the galette to the oven and bake until the crust is golden and the fruit is tender and bubbling, 35 to 40 minutes. Serve warm or at room temperature with whipped cream or vanilla a ice cream.

Strawberry Cake

strawberry cake  tastefoodReprinted from the TasteFood archives, because it’s the end of the school year, and  we all deserve cake.

More strawberries, you say? You bet. I am greedy at this time of year when spring produce is cluttering up the market shelves. A rotation of asparagus, peas, and strawberries passes through our kitchen to the table on a daily basis. You would think we would tire of all of this goodness, but it never seems to be the case. It also helps to have a variety of recipes to choose from to change things up a bit. While nothing beats fresh strawberries with a little cream, put a few aside to make this simple cake. It’s light, gently sweetened, and generously studded with more strawberries than you know what to do with. Actually, I don’t mean that – we all know what to do with strawberries. Just be sure to save some to make this cake.

Strawberry Cake

I halved my jumbo sized strawberries in the pictured cake, but recommend quartering them if very large, so they will begin to break down while baking, making a luscious juicy mess.  Recipe adapted from Martha Stewart.

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar, plus 1 tablespoon
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest, divided
1 pound strawberries, halved – or quartered if very large

Preheat your oven to 350°F (180°C). Butter a 10-inch (25 cm) pie or tart pan (I used a 9-inch extra-deep pie pan).

Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Combine the butter and 3/4 cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Mix in the egg, buttermilk, vanilla, and 1 teaspoon lemon zest on medium speed. Add the flour and mix to combine without over-mixing. Spread the batter in the prepared dish. Arrange the strawberries, cut-side down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible – it’s ok to be greedy. Sprinkle the top of the cake with the 1 tablespoon sugar.

Bake in the oven until the top of the cake is light golden and a toothpick inserted in the center of the cake comes clean, about 1 hour. Transfer to a wire rack to cool. Before serving, sprinkle 1 teaspoon lemon zest over the cake. Serve slightly warm or at room temperature with whipped cream.

Rhubarb Boysenberry Crisp – Gluten Free

berry crisp

It was one-stop shopping at the farmer’s market this weekend. A little rickety table in the far corner of the maze of our Sunday market was lined with pint-sized cartons seeping with blue-violet blotches. They brimmed with wild raspberries, blueberries, and – best of all – boysenberries, a tart flamboyant cone-shaped berry resembling a floppy blackberry. Next to the berries was a wide wicker basket filled with dainty upright rhubarb stalks awash in green and fuschia. The message was clear: Come and get it. And so I did.

Rhubarb Boysenberry Crisp (Gluten-Free)

I made this dessert for our dinner guests that night, one of whom is gluten-free. The topping was crisp, nutty and sweet, faintly spiced with cinnamon – delicious for gluten-free and gluten-lovers alike. Serves 6.

Topping:
3/4 cup almond meal
3/4 cup oats (gluten-free or regular)
1/2 cup walnuts
1/2 cup packed light brown sugar
1/4 granulated sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, chilled

Filling:
1 1/2 pounds rhubarb, cut into 1/2-inch pieces (about 4 cups)
2 cups boysenberries
1/4 cup granulated sugar
2 tablespoons orange juice
1 tablespoon cornstarch

Preheat the oven to 350°F. Combine all of the topping ingredients, except the butter, in the bowl of a food processor and pulse to coarsely chop the walnuts. Add the butter and pulse until the mixture resembles coarse meal.

Place the rhubarb and half of the boysenberries in an 8 x 8-inch (or similar size) baking dish. Sprinkle the sugar over and gently mix to combine. Whisk the orange juice and cornstarch in a small bowl. Pour over the fruit and gently stir to coat. Arrange the remaining boysenberries over the top of the fruit, then evenly spread the topping over the fruit.

Bake in the oven until the topping is golden brown and the fruit is bubbling, about 45 minutes. If the topping browns before the filling is fully cooked, then loosely cover with foil to prevent burning. Remove and cool. Serve slightly warm or at room temperature with whipped cream or vanilla ice cream.