Category: Baking

Baking, Desserts, Fruit

Plums (and a recipe for galette)

by Lynda Balslev4 Comments on Plums (and a recipe for galette)

Plums Lynda Balslev tf

Posted by Lynda Balslev 

When life hands you plums…make a galette – or a crostata, depending on which side of the alps you sit. These free form tarts are refreshingly rustic. Their simple duty is to showcase seasonal fruit with little to-do. Big on flavor, short on fuss, with lots of crumbs welcome. My kind of dessert.

plum crostata tastefood

Plum Galette
Makes 1 (10-inch) galette

Dough:
2 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
3/4 cup unsalted butter, chilled, cut into 1/2-inch cubes

Filling:
2 tablespoons almond meal
2 tablespoons sugar, divided
1/4 teaspoon ground cinnamon
2 pounds plums, halved and pitted, cut lengthwise into 1/4-inch slices
1 tablespoon heavy cream

Whipped cream

Place the flour, sugar and salt in the bowl of a food processor. Pulse to blend. Add half of the butter and process until the dough resembles coarse meal. Add the remaining butter and pulse until the pieces are pea-sized. Transfer to a bowl. Sprinkle in the water while stirring and fluffing with a fork. Stir and toss until the dough comes together. Gather the dough into a ball and flatten into a disk. Wrap with plastic and refrigerate for 1 hour (or up to 24 hours).

Preheat the oven to 375°F. Whisk the almond meal, 1 tablespoon sugar and the cinnamon in a small bowl. Roll out the dough into a 14-inch round. Spread the almond meal over the dough, leaving a 2-inch border. Arrange the plums in a concentric pattern over the almond meal and sprinkle with 1 tablespoon sugar.

Fold the dough in over the outer edge of the plums. Brush the crust with the cream. Slide the galette with the parchment onto a baking sheet (or a pizza stone preheated in the oven). Bake until the crust is golden, about 45 minutes. Remove and transfer to a wire rack to cool. Serve warm or at room temperature with whipped cream.

Baking, Desserts, Fruit

Low Fat Blueberry Tartlets

by Lynda Balslev12 Comments on Low Fat Blueberry Tartlets

blueberry tartelettes tf  Posted by Lynda Balslev

Go ahead, indulge yourself. These gorgeous blueberry tartlets are rich and creamy, fragrant with lemon, bursting with fruit and not-too-decadent. Why? The luscious filling is 100 percent yogurt, not cream cheese or mascarpone. The trick is to choose a full fat Greek-style yogurt. It’s thick and silky, with a tang that perfectly offsets mellow, inky blueberries. The crust is a traditional graham cracker crust, which, yes, has brown sugar and butter (as any self respecting graham cracker crust should). So these tarts are just a little bit wicked, but it’s a dessert after all, and what’s wrong with being a little wicked anyway?

Blueberry Tartlets with Yogurt and Lemon

Makes 1 (10-inch) tart or 6 to 8 individual tartlets

Crust:
10 ounces graham crackers (or sweet digestive biscuits)
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, melted

Filling:
2 cups whole milk Greek-style yogurt
3 tablespoons granulated sugar (or honey)
1 teaspoon finely grated lemon zest
2 cups blueberries
Lemon zest for garnish

Heat oven to 350°F (180°C). Combine the graham crackers, sugar, cinnamon and salt in the bowl of a food processor. Process until crumbly. Add butter and pulse until the crust is blended and beginning to stick. If using a tart pan, dump the crumbs into a 10-inch tart pan, pressing with fingers evenly over the bottom and up the sides. If using individual tart dishes or ramekins, divide the crumbs between 6 to 8 ramekins and press the crumbs evenly over the bottoms and up the sides. Transfer to a baking sheet. Bake in oven until crust begins to turn golden brown, 10 to 12 minutes. Remove and cool completely on a rack.

While the crust is cooling, whisk the yogurt, sugar and lemon zest in a bowl. Pour the yogurt into the cooled crust, smoothing the top. Dot the yogurt with blueberries. Garnish with lemon zest. Refrigerate until serving, up to 4 hours.

Baking, cake, chocolate, Desserts, gluten-free

Flourless Chocolate Cake with Strawberries and Cream

by Lynda Balslev7 Comments on Flourless Chocolate Cake with Strawberries and Cream

flourless chocolate cake tastefoodA tiny sliver of this luscious gluten-free cake goes a long way. It’s perfect for a Passover dinner or any celebration worthy of an intense chocolatey finale. Choose the best quality dark chocolate you can lay your hands on, because it makes all the difference. The gently sugared cream and naturally sweetened strawberries nicely offset all of the chocolatey goodness which encourages you to eat more – not that any encouragement is necessary.

Glazed Flourless Chocolate Cake
Slightly adapted from a Bon Appetit recipe
 Serves 12.

Cake:
12 ounces dark high quality chocolate (70-72%)
3/4 cup unsalted butter
6 large eggs, separated
12 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
Glaze:
1/4 cup heavy cream
1/4 cup dark corn syrup
4.5 ounces dark chocolate, finely chopped, plus extra for grating
Whipped cream
Strawberries

Heat the oven to 350°F (180 C). Butter a 9-inch diameter springform pan. Line the bottom with parchment paper and butter the parchment. Sprinkle with unsweetened cocoa powder and tap out the excess. Wrap the outside of the pan with foil to prevent leakage.
Combine the chocolate and butter in a double boiler or heat-proof bowl placed over a saucepan of barely simmering water. Stir frequently until the chocolate is melted and smooth. Remove from heat.
Beat the egg yolks and 6 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment until light and thick, about 3 minutes. Transfer the eggs to a large bowl. Thoroughly clean and dry mixing bowl and whisk attachment.
Fold the melted chocolate into the egg yolks. Stir in the vanilla.
In the clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the remaining 6 tablespoons sugar until medium-firm peaks form. Fold the whites into the chocolate in 3 additions. Pour into the prepared pan.
Bake until the top of the cake is slightly puffed and cracked and a knife inserted into center comes out with moist crumbs, 40 to 50 minutes. Transfer to a wire rack and cool completely in the pan.
While the cake is cooling, prepare the glaze. Heat the cream and syrup in a small saucepan just until it reaches a simmer. Remove from heat. Add the chocolate and whisk until smooth.
Gently press down on the top of the cake to even its thickness. Remove the pan side and invert the cake onto a plate. Remove and discard the parchment. Pour the glaze over the center of the cake. Spread the glaze over the top and down the sides of the cake, using a flat icing spatula to smooth the glaze. Sprinkle with grated chocolate. Chill in the refrigerator until firm, about 10 minutes.
Serve at room temperature with whipped cream and fresh strawberries.

Baking, Cookies, Desserts

Oatmeal Raisin Cookies

by Lynda Balslev14 Comments on Oatmeal Raisin Cookies

oatmeal raisin tastefood.jpg
This recipe is the closest I have come to my idea of a perfect oatmeal raisin cookie. It’s packed with oats and raisins with just a little flour to bind it all together, along with a blast of wheat germ for nutty crunch. The result is a crisp and chewy cookie that’s wholesome and rich at once. There is no white sugar in this recipe – only brown sugar which creates a deep caramel sweetness which dissolves in the mouth with every bite.

Oatmeal Raisin Cookies

Refrigerating the cookies before baking will ensure a thicker, chewier cookie. Makes about 30 (2-inch) cookies.

1 3/4 cups light brown sugar
1 cup unsalted butter, melted and cooled to room temperature
1 large egg
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old fashioned oats
1/2 cup wheat germ
1 1/2 cups raisins

Whisk the sugar, butter, egg and vanilla together in a large bowl until smooth. Mix the flour, cinnamon, baking soda and salt together in a small bowl. Stir the flour into the butter and sugar and thoroughly combine. Stir in the oats and wheat germ. Add the raisins. Refrigerate the dough for at least 30 minutes.
Preheat the oven to 375°F (190°C). Drop rounded tablespoons of the dough onto a baking sheet lined with parchment, leaving 2 inches between each cookie. Bake until the cookies are set in the middle and golden brown, 12 to 14 minutes. Remove from oven and cool on a rack.

Baking, chocolate, Desserts, recipe

Valentine’s Chocolate

by Lynda Balslev14 Comments on Valentine’s Chocolate


Flourless Chile Chocolate Cake

It’s no secret that I am a huge fan of dark chocolate, and my friends know it. So when I was recently gifted a box of Swiss chocolate from a longtime friend visiting from Geneva, I did the natural thing: I hid it. I could say it was under the guise of recipe research, but who would I be kidding?

My preferred chocolate is very dark with little bling. However, with that said, I do from time to time like to mess with my chocolate. My favorite embellishments are almonds, sea salt and chili. None of these additions detract from the richness of the chocolate, nor do they add any cloying sweetness. Rather they seem to amplify the deep chocolate flavor, while tickling the taste buds and hitting a few always-welcome umami notes.

bark balslev

Aztec Chocolate Bark

So for a little Valentines Day present, I have for you not one but two recipes with a version of spiced up chocolate. After all, there’s nothing wrong with spicing anything up around Valentine’s Day. The first recipe is for Aztec Chocolate Bark which you can find in a column I wrote for The Weiser Kitchen on Swiss chocolate (of course). And since love and chocolate go hand in hand with abundance (or at least they should), I will share with you below this recipe for Chile Spiced Flourless Chocolate Cake. Happy Valentine’s Day!

Flourless Chile-Chocolate Cake
Serves 10 to 12

1 cup unsalted butter, room temperature, cut into 6 pieces
12 ounces dark (70%) chocolate, finely chopped
6 large eggs, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon chipotle chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne
Powder sugar

Preheat the oven to 350°F. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the parchment. Melt the butter and chocolate in a double boiler over barely simmering water making sure that the bottom of the bowl does not come in contact with the water, stirring occasionally. Whisk the eggs and sugar together in a large bowl. Add the melted chocolate, vanilla, chili powder, cinnamon, salt and cayenne. Stir to combine. Pour into the prepared springform. Bake until the cake is set and the top begins to crack, about 40 minutes. (The center will still be moist.) Cool completely on a rack. Remove the side of the pan and transfer to a serving plate. (Cake may be made up to one day in advance. Cover and refrigerate.) Serve sprinkled with powder sugar before serving.

Baking, Desserts, Fruit

Raspberry Almond Streusel Bars

by Lynda Balslev15 Comments on Raspberry Almond Streusel Bars

raspberry bars tastefood
Raspberry Almond Streusel Bars

 

Raspberry Almond Bars

Active Time: 25 minutes
Total Time: 45 minutes
Makes 16 (2-inch) square bars.

Crust and Topping:
1 cup almond flour (meal)
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup chilled unsalted butter, cut into ½-inch cubes
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup sliced or slivered almonds, coarsely chopped

Filling:
1/2 cup raspberry preserves
6 ounces fresh raspberries
1 tablespoon raspberry liqueur, such as Chambord (optional)

1. Heat the oven to 375°F. Butter an 8 by 8-inch baking pan. Line the bottom with parchment leaving a 2-inch overhang on 2 opposite sides. Butter the parchment.

2. Combine the almond meal, flour, brown sugar, sugar, cinnamon, and salt in a food processor. Pulse to combine, 1 to 2 times. Add the butter and extracts. Pulse until the mixture resembles coarse meal, 10 to 12 times. Transfer 3/4 cup of the mixture to a bowl, add the almonds and set aside for the topping. Press the remaining mixture firmly and evenly into the pan. Bake until light golden brown, about 12 minutes.

3. Place the preserves, raspberries, and liqueur, if using, in a bowl. Mix with a fork to combine, lightly mashing the whole raspberries but leaving some pieces intact. Spread the raspberries over the crust. Sprinkle the topping over the filling

4. Bake until the filling is bubbling and the topping is golden brown, about 20 minutes. Cool completely in the pan on a wire rack. Remove from pan and cut in 2-inch squares. Serve at room temperature or cover and refrigerate for up to 2 days.

 

Autumn, Fall, Baking, Desserts, Fruit

Apple Raisin Pecan Crisp

by Lynda Balslev7 Comments on Apple Raisin Pecan Crisp

apple raisin crisp tastefood

~ Apple Raisin Pecan Crisp with Calvados Cream ~ 

It’s October, and in my book, that means it’s time for apple crisp. When it comes to a good recipe, I follow the popular adage: If it’s not broken, then don’t fix it. A fruit crisp should contain seasonal fruit at it’s peak in flavor, enhanced with a dusting of sugar and spice. The topping should be crisp, crumbly and not cloyingly sweet, allowing the natural sugar of the fruit to shine through. As for the garnish, I prefer the lightness of whipped cream to rich ice cream. I barely sweeten it so it won’t compete with the crisp,  and I always fortify it with a nip of spirits dictated by the fruit of choice.

Apple Raisin Pecan Crisp with Calvados Cream

Serves 8

Topping:
1 1/2 cups all-purpose flour
1/2 cup (packed) light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon salt
3/4 cup unsalted butter, chilled, cut in pieces
1/2 cup pecans (optional)

Filling:
8 Granny Smith apples, peeled, cored, cut in 3/4-inch chunks
1 cup raisins
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Calvados Cream:
1 cup heavy cream
1 tablespoon granulated sugar
1 1/2 tablespoons Calvados Brandy

For the topping: Combine the flour, sugars, cinnamon, cardamom and salt in bowl of a food processor. Briefly pulse once or twice to combine. Add the pecans and pulse a few times to break them up in large pieces. Add the butter and pulse until the topping resembles coarse meal. (Topping may be made up to one day in advance. Cover and refrigerate until use).

Preheat the oven to 375°F (190°C). Combine the apples and raisins in a large bowl. Add the remaining ingredients and toss to combine. Transfer fruit to a 9-by-13 inch gratin dish or 8 (3/4 cup) ramekins.  Cover evenly with the topping. Bake in the oven until topping is golden brown and fruit is bubbling, about 50 minutes for 1 large dish or 40 minutes for ramekins. Remove from oven and cool slightly before serving. Serve warm or at room temperature with Calvados Cream.

For the Calvados Cream:
Beat cream in the bowl of electric mixer until whisk traces are visible in the cream. Add the sugar and Calvados. Continue to beat until soft peaks form.

Baking, Breakfast, Desserts, Fruit

Apple Cinnamon Cake with Raisins and Walnuts

by Lynda Balslev9 Comments on Apple Cinnamon Cake with Raisins and Walnuts

apple cake tastefood

~ Apple Cinnamon Cake with Raisins and Walnuts ~

When things get busy and stressful, I head to the kitchen. Mind you, I’m normally in my kitchen anyway, developing and testing recipes, preparing meals for clients, and always making a dinner of some sort. But that’s not what I’m talking about. My to-do list is seemingly endless right now, and this weekend I needed a break. So I put aside my oil splotched recipe notes, shopping lists and white board (yes, I have a white board in my kitchen) and closed my laptop. I  asked my son what I should bake – something sweet, something frivolous, something unplanned. He instantly asked for an apple cinnamon cake I used to bake, and I knew exactly which one he meant. It’s a simple crusty-topped cake studded with fruit and nuts that my kids love and I used to make for afternoon coffee and tea – when I actually used to have afternoon coffee and tea in another life we lived in Europe.

The recipe I used back then was from an old Gourmet magazine and sadly long misplaced or packed. But I remembered seeing a recipe over at Food52 for a classic, popular cake they loved which closely resembled my memory of this cake. That I could find, and here it is:

Apple Cake with Raisins and Walnuts

adapted from Food52 and a distant family memory

1 1/2 cups vegetable oil, such as grape seed
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
6 tart apples, peeled, cored, cut in coarse chunks
1 cup chopped walnuts
1 cup raisins

Heat the oven to 350°F. Butter a 9 by 12-inch baking pan. Line the bottom with parchment paper and butter the parchment.
Beat the oil and sugar in the bowl of a standing mixer fitted with a paddle attachment until light, about 5 minutes. Add the eggs and vanilla and mix well.
Whisk the flour, cinnamon, baking soda and salt in a bowl. Add to the batter and mix to combine. Stir in the apples, walnuts and raisins. Pour into the prepared pan, smoothing the top with a spatula. Bake until a toothpick inserted comes clean, about 1 hour. Transfer to a rack to cool completely. Serve at room temperature. (The flavors will develop once the cake has cooled).
Cut in pieces and serve sprinkled with powdered sugar.

Baking, Desserts, Fruit

Pear, Plum and Blueberry Crisp with Walnut Streusel

by Lynda Balslev21 Comments on Pear, Plum and Blueberry Crisp with Walnut Streusel

Plum Pear Blueberry Crisp

~
Nothing says summer better than a fruit crisp which effortlessly absorbs the season’s bounty. Let the market dictate your choice of fruit. Then fold the ripest gems – winey plums, tender pears, juicy blueberries – into your well loved and slightly worn ceramic dishes. Sprinkle with a little sugar and spice and crown it with a nutty streusel topping.

Plums Market

For this fruit crisp, I let the St. Helena farmers’ market do the talking.

Pears market

and ended up with this:

Pear, Plum and Blueberry Crisp with Walnut Streusel
and Armagnac Whipped Cream 

Serves 8 to 10

Streusel:
1 1/2 cups all-purpose flour
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup unsalted butter, chilled
1/2 cup walnuts, lightly toasted and chopped

Armagnac Whipped Cream:
2 cups heavy cream
3 tablespoons granulated sugar
1 1/2 tablespoons Armagnac

Filling:
1 pint blueberries, divided
6 ripe but not too soft pears, such as Bartlett or Anjou, cut in 1-inch chunks
6 plums, pitted, cut in 1-inch chunks
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice

Prepare the streusel:
In a large bowl, whisk together all the ingredients except the butter and walnuts. Add butter and work into the topping with your fingertips until the it resembles coarse meal. Stir in the walnuts. Cover and refrigerate until use.

Prepare the whipped cream:
Beat cream in bowl of electric mixer with a wire whisk until thickened. Add sugar and armagnac. Continue to beat until soft peaks form. Refrigerate until use. (May be made up to 4 hours in advance.)

Prepare the crumble:
Preheat oven to 375°F (190°C) Butter a 9 by 13-inch baking dish.
Place half of the blueberries and the remaining filling ingredients in a large bowl. Gently stir to combine. Pour into the baking dish. Scatter the remaining blueberries over the filling. Spoon the streusel evenly over the top. Bake in the oven until the crisp is bubbly, the pears are soft, and the topping is golden brown, about 50 minutes. Remove and cool slightly. Serve slightly warm or at room temperature with whipped cream.

Baking, chocolate, Desserts, gluten-free

Chocolate Hazelnut Pots de Creme with Praline

by Lynda Balslev11 Comments on Chocolate Hazelnut Pots de Creme with Praline

chocolate praline

 ~ Chocolate Hazelnut Pots de Creme with Praline ~

These little vessels of silky rich dark chocolate custard get dressed up with nutty, fragrant hazelnuts. Frangelico liqueur is the secret ingredient, an Italian noisette (hazelnut) flavored liqueur that tastes great straight up or laced in coffee or over ice cream. It’s also a great addition to an affogato. This recipe will make 6 generous servings for diehard chocoholics. If the portions are too intense, divide among espresso cups for the perfect sweet after dinner touch of chocolate. For best results, use high quality dark (70%) chocolate. And if you can’t find frangelico but still feel nutty, then substitute amaretto.

chocolate hazelnut tastefood

Chocolate Hazelnut Pots de Creme with Praline

Begin this recipe 1 to 2 days in advance of serving. Makes 6 (3/4-cup) ramekins or 12 espresso cups.

Pots de Creme:
1  3/4 cups heavy cream
3/4 cup whole milk
6 ounces high quality dark chocolate (70 to 72%), finely chopped
6 egg yolks
1/2 cup granulated sugar
2 tablespoons Frangelico or hazelnut liqueur

Whipped Cream:
1 cup heavy cream
1 tablespoon granulated sugar
1 tablespoon Frangelico or hazelnut liqueur

Praline:
3/4 cup granulated sugar
1/2 cup hazelnuts, toasted lightly and skinned, coarsely chopped (or almonds, lightly toasted, coarsely chopped)
1/4 teaspoon sea salt

Make the pots de creme:
Preheat oven to 325 F. (170 C.) Heat the cream and milk in a saucepan over medium heat until it reaches a simmer. Remove from heat and whisk in the chocolate until melted and smooth.
Whisk the egg yolks and sugar together in a large bowl until blended. Add the cream in a steady stream, whisking to combine. Whisk in Frangelico. Strain through a fine meshed sieve into another bowl and cool for 5 minutes.
Pour into ramekins or espresso cups. Place the ramekins in a baking pan. Fill the pan with boiling water half way up the ramekins. Cover ramekins with foil and transfer to oven. Bake until set, but still a little wobbly when jiggled, about 55 minutes for ramekins and 45 minutes for espresso cups. Remove from water bath and remove foil. Cool completely on a wire rack. Cover and refrigerate overnight.

Make the whipped cream:
Beat the cream in the bowl of an electric mixer until traces of the whisk appear. Add sugar and Frangelico. Continue to beat until peaks form.

Make the praline:
Heat the sugar in a heavy small saucepen over medium heat until sugar melts, stirring occasionally with a wooden spoon. Continue to cook, stirring constantly, until sugar turns amber in color. Add the nuts and sea salt and stir quickly to coat. Pour onto a baking sheet lined with parchment and spread into a thin layer.. Do not touch with your fingers. Cool completely. Break into small pieces.

To serve, spoon a dollop of cream over the center of each ramekin. Top with chards or finely chopped praline.