Category: Desserts

Desserts, Fruit, Summer

Summer Comfort Food: Nectarine, Blueberry and Raspberry Crisp

by Lynda Balslev1 Comment on Summer Comfort Food: Nectarine, Blueberry and Raspberry Crisp
Summer Comfort Food: Nectarine, Blueberry and Raspberry Crisp

Nectarine Raspberry Crisp

I confess to being a glutton when it comes to stone fruit. There is a window of time when peaches, apricots, nectarines and plums run rampant at the market. Vibrantly hued and mottled in purples, oranges, fuscias and crimson, their flesh is a perfect balance of sweet, tangy, winey, and tart.  I could eat them all day long, but then my stomach would hurt.  At this time when these gifts are abundant, I tend to overshop. My kitchen counters are lined with bowls and baskets brimming with fruit.  So, it’s no surprise that even in our home, all of this fruit cannot be eaten at their peak of ripeness.  Some start to get a little too ripe, buried at the bottom of the bowl, or even passed over for the newest batch from the market.  As I said, I have indulgence issues.

This is the moment when a crumble or crisp comes in handy.  It’s desserts’ equivalent to a homey vegetable soup.  Gather up all the ripe, somewhat passed fruit (as you might with vegetables for a soup), cut and chop and pile them in a baking dish.  Garnish with berries and pile on the topping.  The tartness of the berries balances the sweetness of the stone fruit, and with little added sugar the result is a rich, murky, sweet – but not cloying, perfumed stew of summer fruit. It’s best served warm, but not piping hot, since that will mask the flavor of the fruit. A dollop of high quality vanilla ice cream or whipped cream adds a cool foil to the warm, more-ish fruit.

Nectarine, Blueberry and Raspberry Crisp
Serves 8

For the topping:
1 1/2 cups all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup unsalted butter, cut in small cubes

For the fruit:
2 pounds nectarines (or combination of nectarines, plums, peaches), halved and pitted, cut in 1″ chunks
1 cup raspberries
1 cup blueberries
2 tablespoons sugar

Prepare topping:
Combine dry ingredients in a medium-sized bowl.  Mix well to combine.  Add butter, and work in with fingertips until mixture resembles coarse meal. (Topping may be prepared one day in advance.  Cover and refrigerate until use.)

Prepare crisp:
Preheat oven to 350 F. Arrange nectarines in rectangular baking dish.  Sprinkle with 2 tablespoons sugar.  Arrange raspberries and blueberries over nectarines.  Cover fruit evenly with topping. Bake in oven until topping is golden brown and fruit is bubbling, 30 minutes. Remove from oven and let cool briefly.  Serve warm with vanilla ice cream or whipped cream.

Denmark, Desserts, Fruit, gluten-free, Summer

Red Berry Soup with Cream (revisited)

by Lynda Balslev6 Comments on Red Berry Soup with Cream (revisited)


Berry Soup and Cream

Once again I arrive in Denmark with a terrible cold. Nearly a year ago to this day I arrived and wrote this post while recovering from a flu. It seems appropriate to reprint this – especially since this recipe for Red Berry Soup is the best antidote I can think of for a sore throat – and perfect summer fare for the record breaking heat wave we are experiencing in Europe.

A few reasons why I like Denmark:

1.  I arrive in Copenhagen with a terrific sore throat and low grade fever.  My 83 year-old father-in-law sizes up my condition and states that a shot of Gammel Dansk (schnapps) will cure me.
2.  Shortly thereafter, I speak on the phone with my sister-in-law who happens to be a surgeon in a nearby hospital.  She hears that I am under the weather, and tells me that there are studies that support drinking red wine or rum or Irish coffee in reasonable amounts (her words) to offset a virus.
3.  I go to the doctor-on-call to have a strep test, and he takes a swab, acknowledges there is definitely something going on in the back of my throat, and says that in Denmark they do these tests only to decide whether it is absolutely critical to take an antibiotic to cure an ailment.  Result:  I have a virus, therefore no antibiotics.  (I personally support this philosophy.)  He then suggests rest and prescribes red wine with dinner.
4.  I return to my father-in-law’s house, and my 10 year-old daughter is helping him make dinner, cleaning potatoes, while he fries homemade frikadeller (meat patties) which are his singular specialty in the food-making department to serve us, his special guests, for dinner.  She then tells me she would like to pick all the ripe gooseberries, raspberries, black currants and wild strawberries in his rambling garden and make Rød Grød med Fløde or Danish Red Berry Soup for our dessert.  She adds that the berries will help to heal my cold, because that is how things work.  I agree with this, too.

Red Berry Soup

Danish Red Berry Soup with Cream – Rød Grød med Fløde

Serves 4-6

2 1/2 pounds mixed summer berries (strawberries, raspberries, blackberries, blueberries, red and black currants)

1/2 cup sugar

1 tablespoon fresh lemon juice

Whipped cream or crème fraîche

Combine berries and sugar in a heavy large saucepan.  Heat over medium heat, stirring occasionally, until sugar dissolves and berries release their juices, about 15 minutes.  Remove from heat.  Stir in lemon juice. Cool and refrigerate at least 2 hours and up to 8 hours before serving.  Serve with whipped cream or crème fraîche.

Note: Any combination of berries may be used.  Depending on the combination and acidity of the berries, additional sugar may need to be added.

Try to include black currants, if you can, as their firm texture and astringency add extra complexity to the sweet soup.

Desserts, entertaining, Fruit, holiday, Summer

Red White and Blueberries: Strawberry and Blueberry Shortcakes

by Lynda Balslev
Red White and Blueberries: Strawberry and Blueberry Shortcakes


Shortcake 2

A celebration of summer and independence are two good reasons to throw a party, and the fourth of July is perfectly timed to take advantage of the season’s fresh berries. Fireworks and barbecues are de rigueur as skies and grills light up across America. With a nod to the colors of the American flag, this traditional dessert is fresh and festive, making use of an abundance of summer berries while stirring up nostalgic memories of easy summer living.

Strawberry and Blueberry Shortcakes

Serves 6

For the biscuits:
2 cups all-purpose flour
5 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chilled, unsalted butter, cut in small pieces
1 cup buttermilk

For the berries:
1 pound strawberries, hulled and halved
12 ounces blueberries
3 tablespoons sugar
1 tablespoon fresh mint leaves, chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

For the whipped cream:
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon vanilla extract

Prepare the biscuits:
Preheat oven to 400 F.  Sift the flour, 4 tablespoons sugar, baking powder, baking soda and salt together in a large bowl. Mix in the butter with fingertips until dough resembles coarse meal. Add buttermilk and stir until sticky dough forms. Drop dough in mounds on ungreased baking sheet.  Sprinkle with 1 tablespoon sugar. Bake until golden, about 20 minutes. Cool 15 minutes.

Prepare the fruit:
While the biscuits bake, combine strawberries, blueberries, sugar, mint, lemon juice and zest in a bowl. Toss to coat. Let stand 30 minutes (can be prepared 2 hours ahead.)

For the whipped cream:
Beat cream in a bowl of electric mixer until traces of the beater appear. Add sugar and vanilla extract. Beat until soft peaks form, taking care not to overbeat.

To assemble shortcakes, cut each biscuit in half and arrange bottom half on individual serving plates. Spoon berries with juices over; top with whipped cream. Arrange biscuit top over cream.

cake, Desserts, Fruit

Blueberry Crumb Cake

by Lynda Balslev5 Comments on Blueberry Crumb Cake

Blueberry Crumb

Sunday at the farmers market means lots of blueberries at this time of year. I made a blueberry tart last weekend that was a big hit. This weekend I am keeping it rustic and simple, and will set aside a few blueberries to make this cake. This recipe is humble and homey. I blend whole wheat and white flour and use brown sugar in place of granulated sugar, lending richness and texture to the cake. Lemon zest, a no-fail partner with blueberries, lightens and brightens the flavor. Serve this cake for brunch or tea along with a pitcher of lemony iced tea.

Blueberry Crumb Cake

For the crumb topping:
1/4 cup all purpose flour
1/4 cup light brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
4 tablespoon unsalted butter, cold, in pieces

For the cake:
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup unsalted butter, room temperature
2/3 cup packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs
1/2 cup sour cream
1 1/2 cups blueberries, divided

Preheat oven to 350 F. Butter a square baking pan.

Prepare crumb topping: Mix flour, sugars and salt in a bowl. Work butter in with fingers or pulse with a food processor to form a clumpy texture. Set aside.

Prepare cake: Mix flours, baking powder, salt, cinnamon and nutmeg together in a large bowl. Mix butter and brown sugar together in a bowl of an electric mixer until light and fluffy. Mix in vanilla and lemon zest. Whisk eggs and sour cream together in a medium bowl. Mix 1/3 dry ingredients into the butter and sugar. Mix in 1/2 of the eggs. Repeat process finishing with last 1/3 of the dry ingredients. Stir in 1 cup blueberries. Pour batter baking pan. Top with remaining blueberries. Sprinkle crumb topping over blueberries. Bake in oven until a knife inserted in center comes clean, about 1 hour. Serve warm or at room temperature. (The flavors will develop as the cake cools.)

Desserts, Farmers Market, Fruit

Blueberry Tart

by Lynda Balslev7 Comments on Blueberry Tart

Blueberry tart

It was impossible to resist the blueberries at the farmers market this morning. Tables were heaped with blueberries. You could choose from buckets, baskets, pints and quarts brimming with inky blue, plump fruit. I purchased two pounds, and arrived home with 1 1/2 pounds, because I couldn’t stop nibbling them along the way. Once home, my family gobbled at least another half pound before I rescued the remainder, which is exactly how much I need to make a Blueberry Tart.


Bluberry Tart – Tarte aux Myrtilles
Serves 6-8

For the pastry:
1 1/4 cups all-purpose flour
1/4 cup  sugar
1/4 teaspoon salt
1/4 pound unsalted butter
2 large egg yolks, lightly beaten

Combine flour, sugar and salt in a medium bowl.  Cut butter in pieces into the flour mixture until the largest pieces resemble the size of peas.  Add the egg yolks and mix lightly with fingertips to incorporate and the dough is crumbly.  Press the dough evenly into the bottom and up the sides of a 9″ tart pan with a removable bottom.  Wrap in plastic and refrigerate at least 2 hours or overnight.

Prebake tart shell:
Preheat oven to 375 F.  Prick bottom all over with a fork.  Line the bottom with parchment paper.  Fill liner with dried beans or pie weights.  Bake shell for 15 minutes, or until the edges begin to turn golden.  Remove shell from oven.  Remove parchment and pie weights.  Return shell to oven and cook 10 minutes, or until golden all over.  Remove and cool.

For the filling:
1 pound blueberries, picked over, washed, dried
1/2 cup granulated sugar
2 tablespoons water
2 tablespoons cornstarch
1 tablespoon fresh lemon juice

Whisk together 1 tablespoon water and cornstarch in a small bowl; set aside.
Combine 1/2 pound blueberries, sugar and 1 tablespoon water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring, until blueberries pop and mixture begins to thicken – about 3 minutes. Add cornstarch and lemon juice to blueberries. Simmer 30 seconds, stirring constantly.  Fold in remaining blueberries.  Pour into pre-baked tart shell.  Let sit at room temperature until set, at least 1 hour.  Serve with whipped cream or crème fraîche.

chocolate, Desserts, entertaining, Fruit, gluten-free

Dessert for a Crowd: Chocolate Mousse with Raspberries and Cream

by Lynda Balslev3 Comments on Dessert for a Crowd: Chocolate Mousse with Raspberries and Cream

Chocolate Mousse

What do you do when you have a small dinner party planned, and, suddenly, it takes on a life of its own and doubles in size?  When your vision of an intimate evening of food and wine shared with a few friends, becomes an exponential math exercise as your gathering grows – and grows?  In our home, where the motto “the more the merrier” is put into action more often than not, it helps to have a few tricks up your sleeve.

First and foremost, do not panic.  Second, if you had inspired ambitions of executing an intricate, multi-coursed, hands-on menu with expensive ingredients, you might want to file it for a later date.  The key is to keep things simple, get organized and create a menu that enables significant advance preparation. Typically, I am cooking as much, if not more, the day before a party. Many dishes can sit 24 hours, and some actually improve with sitting.  Meats can (and often should) marinate overnight. Dips, sauces, dressings, and some cold salads can be prepared a day in advance.  (Fresh greens and herbs can be added at the last minute, as these can morph into less vibrant versions of themselves after a day in the refrigerator.)  Set the table the night before.  And, by all means, choose a dessert that can be made at least one day in advance.

I have several fall-back party desserts that I rely on to feed a crowd which can be easily made in advance. A favorite is chocolate mousse.  It’s elegant, simple, versatile and a crowd-pleaser.  I like to prepare the mousse with 70% dark chocolate, which makes for a denser, more intense mousse.  Its richness begs for smaller portions which makes it easy to spread out among extra guests. It can be simple and plain for a casual event, or dressed up with a liqueur, such as Cointreau or Framboise, for a fancier event.  In the summertime, I add raspberries and cream to showcase the berry season, while in the winter some candied orange peel adds a festive touch.   Choose a creative way to present the mousse; I use small glass votives that showcase the mousse and its garnishes. 24 glasses can fill a tray which makes a wonderful presentation when passed around.

Chocolate Mousse with Raspberries and Cream
This recipe may easily be doubled – Makes 12 small servings.

For the chocolate mousse:
2 cups heavy cream
4 large egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
5 ounces (150 grams) 70% dark chocolate

For the raspberry coulis:
8 ounces fresh or frozen raspberries
1/4 cup sugar

For the whipped cream:
1 cup heavy cream
2 tablespoons sifted powder sugar
1/2 teaspoon vanilla extract

Fresh raspberries, for garnish
Grated dark chocolate, for garnish

Make the chocolate mousse:
1. Melt the chocolate in a double boiler over simmering water, stirring frequently until smooth. While the chocolate is melting, whisk the egg yolks and sugar together in a nonreactive bowl.
2. Heat 3/4 cup cream in a heavy saucepan until hot; do not bring to a boil. Add the hot cream to the egg yolks in a steady stream, whisking to combine.  Pour the mixture back into saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickly coats the back of a wooden spoon.  Strain the mixture through a fine-meshed sieve and stir in the vanilla. Whisk custard into the chocolate until smooth, and then cool to room temperature.
3. Beat the remaining 1 1/4 cups heavy cream in a bowl with an electric mixer until stiff peaks form. Stir 1/4 of the whipped cream into the chocolate mixture, and then gently fold in the remaining whipped cream until thoroughly combined.
4. Spoon mousse into serving glasses or bowls. Cover with plastic wrap and chill for at least 6 hours or overnight.

Make the raspberry coulis:
Combine the raspberries and sugar in a heavy saucepan. Heat over medium-low heat, stirring and mashing the raspberries with a fork, until the sugar dissolves. Transfer to a bowl and cool completely.  (Raspberry coulis can be made one day in advance and refrigerated until use.)

Make the whipped cream:
Beat the cream in a bowl with an electric mixer until thickened and traces of the mixer are visible. Add the sugar and vanilla and continue to beat until soft peaks form. ( The cream can be made 3 hours in advance; cover and refrigerate until needed.)

To serve:
Spoon a small layer of raspberry coulis over the mousse and spread evenly to cover. Top with a dollop of whipped cream and garnish with a fresh raspberry and grated chocolate.

Desserts, France, Fruit

Apricot Tarte Tatin

by Lynda Balslev3 Comments on Apricot Tarte Tatin

Apricot Tarte Tatin

Tarte Tatin Isn’t Just for Apples

Tarte what? Tarte tatin is a French upside-down fruit tart that could easily pass as the poster-child for a universally pleasing, caramelized dessert demanding to be shared. It traditionally features fall fruit, such as apple and pear, but I am here to tell you that it’s not mandatory. In fact, any fruit that can be slow-cooked in butter and sugar without dissolving into a puddle will work. Stone fruit, such as plums, nectarines, and apricots, are excellent contenders, which is why tarte tatins should be added to your summer to-do list.

Apricot Tarte Tatin

Active Time: 45 minutes
Total Time: 1 hour and 15 minutes, plus chilling time
Serves 8

Pastry:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
12 tablespoons chilled unsalted butter, diced
1/3 cup full fat sour cream

Filling:
2 tablespoons plus 3/4 cup granulated sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, cut into 4 chunks, room temperature
1 1/2 pounds medium apricots, halved and pitted
1 teaspoon finely grated lemon zest
1 egg, lightly beaten

Prepare the pastry:
1. Pulse the flour, sugar and salt in the bowl of a food processor once or twice to blend. Add the butter and pulse until the butter is pea-sized. Add the sour cream and pulse until moist clumps form. Gather the dough in a ball and flatten into a disk. Wrap in plastic and chill for at least 2 hours or overnight. Let soften slightly at room temperature before rolling out.
2. Before preparing the filling, roll the dough out on parchment paper to a round shape to fit size of skillet. Slide the parchment and pastry onto a baking tray and refrigerate until ready to use.

Prepare the tart:
1. Whisk the 2 tablespoons sugar, cardamom, and cinnamon in a small bowl and set aside.
2. Arrange the butter in a 10-inch oven-proof skillet with sloping sides. Evenly sprinkle the 3/4 cup sugar over the skillet. Place over medium heat and cook until the butter melts, the sugar begins to dissolve, and the mixture begins to bubble, 2 to 3 minutes. Carefully arrange the apricots, skin-side down, in a circular pattern in the skillet. Sprinkle the reserved sugar mixture and the lemon zest over the fruit.
3. Continue to cook the fruit over medium heat until a deep amber-colored syrup forms, 25 to 30 minutes, turning the skillet to ensure even cooking.
4.  While the apricots are cooking, preheat the oven to 425°F.
5. When the caramel is the desired color, remove the skillet from the heat. Working quickly, lay the pastry over the apricots and peel away the parchment. (It’s ok of the pastry breaks or tears in places. You can piece it together once the parchment is discarded. Remember, it’s the bottom of the tart – it needn’t look pristine.) Press the pastry around edges of the skillet. Cut 3 to 4 slits in the pastry and brush with the egg.
6. Transfer the skillet to the oven and bake until the pastry is golden brown and firm to the touch, about 25 minutes.
7. Remove the tart from the oven. Let it stand for one minute, then run a knife around the edge of the tart to help it to release when inverted. Place a large heat-proof platter over skillet. Using oven mitts, hold the skillet and platter together and invert the tart onto the platter. If any bits stick to the pan, use a knife or spatula to remove and add to the tart. Cool for at least 30 minutes.
8. Serve warm or at room temperature with whipped cream.

Desserts, Fruit

In Season: Strawberry Napoleon

by Lynda Balslev6 Comments on In Season: Strawberry Napoleon

Strawberry Napoleon tf

The thing about seasonal food, is you have to eat it while you can – again and again. Those sweet, succulent strawberries? In a month or two, they will be gone. Their star will have waned, and the fresher, more petite raspberries or yellow nectarines will take center stage. Those clean, crisp asparagus spears? They will be bumped aside by a Provençal-style invasion of summer vegetables whose sauces and salads will pointedly exclude the upright astringent asparagus. The obscure, frizzy coils of fiddleheads that we’re finally managing to get to know? Never mind, it’s time to tackle another dark horse of a vegetable, and let the idea of an edible fern fade to a fuzzy dream.

All fruits and vegetables reign supreme at the markets during their seasonal heyday, and while they last, they are the life of the party. We should gorge on them while we can, but too much of a good thing can become tiresome – especially after the tenth consecutive serving. This is where our duty as chefs comes in. It is up to us, like gracious hosts, to showcase our seasonal gifts, highlighting their qualities in appealing and flattering ways, so that they always look and taste great.

So, with yet another recipe including strawberries, I introduce a little phyllo dough to shake things up a bit. Unlike a parfait or a trifle, the phyllo adds a crispy texture and linear orderliness in a dramatic stacked presentation. The outcome is a light and luscious dessert, elegant yet simple, and mighty pretty to look at, too.

(But, let’s be honest. Is it really possible to tire of fresh strawberries?)

Strawberry Napoleons
Serves 10-12

1 package frozen phyllo sheets, defrosted overnight in refrigerator
1/4 cup (60 g.) unsalted butter, melted
1/2 cup (115 g.) granulated/caster sugar
8 ounces (250 g.) mascarpone cheese
1 cup (250 ml.) heavy cream
3 tablespoons confectioners sugar, sifted
1 teaspoon vanilla extract
1 pound (500 g.) strawberries, hulled, sliced lengthwise no more than 1/4″ thick, plus 6 large strawberries, stems intact, halved lengthwise.

Additional confectioners sugar for dusting

Prepare Phyllo Squares:
Preheat oven to 350 F. (180 C.) Line 2 rectangular baking sheets with parchment paper. Unroll phyllo dough. Place one sheet on work surface. (Cover remaining dough with plastic wrap and damp kitchen towel to prevent drying.)
Lightly brush phyllo sheet with butter. Sprinkle lightly with granulated sugar. Place second phyllo sheet on buttered phyllo dough. Brush with butter and sprinkle with sugar. Repeat with 2 more sheets.
With a sharp chef’s knife cut stacked phyllo sheets into 12 squares (4 across the sheets’ long side x 3 across the short side). With a spatula, transfer the squares to prepared baking sheets. Bake in oven until golden, about 8 minutes. Remove from oven and cool completely on racks.
Repeat this process 2 more times, so you will have a total of 36 squares. If you are serving 10 there will be a few extra squares which can be used as back up if there is breakage.
(Phyllo squares may be prepared one day in advance. Store in an airtight container at room temperature. Separate layers of phyllo dough with parchement paper.)

Prepare filling:
Beat mascarpone cheese, heavy cream, confectioners sugar and vanilla in bowl of electric mixer until stiff peaks form. (Cream may be prepared up to 6 hours in advance. Cover and refrigerate until use.)

Assemble Napoleons:
Arrange one phyllo square on plate or platter. Spread one tablespoon cream over. Arrange 2-3 strawberry slices in one layer over cream. Top strawberries with 1-2 teaspoons cream. Place another phyllo square on top, pressing gently. Spread one tablespoon cream over. Arrange 2-3 strawberry slices in one layer over cream. Top strawberries with 1-2 teaspoons cream. Place third phyllo square on top, pressing gently. Place one teaspoon cream in center of phyllo square. Place one strawberry half, cut-side down, on cream. Dust lightly with confectioners sugar.  Repeat with remaining ingredients.

Desserts, gluten-free, spring

Rhubarb Trifle with Almond Macarons and Vanilla Cream

by Lynda Balslev8 Comments on Rhubarb Trifle with Almond Macarons and Vanilla Cream

Rhubarb Trifle Bowl

Hardy and dependable, rhubarb is one of the first gifts to emerge from the springtime garden. Following winter it’s a welcome sight, and eagerly put to use in our kitchen. Simply prepared with sugar, it makes a lovely compote that, if not closely guarded, is quickly gobbled up before it can be put to further use. However, with some advance planning and self discipline, rhubarb compote can be dressed up even further, making a lovely addition to a trifle. Trifles are fun to assemble and showcase beautiful layers of fruit and cream when presented in a glass. In this case chunky pink rhubarb is layered between ripples of vanilla infused cream and whipped cream. Almond macarons replace the traditional sponge, adding a chewy nutty texture to this luxurious dessert.

Rhubarb Trifle with Almond Macarons and Vanilla Cream
Serves 8

For the almond macarons:

2 egg whites
1/2 cup superfine sugar, plus 2 tablespoons
1/2 teaspoon vanilla extract (or almond extract)
1 cup whole almonds

Preheat oven to 350 F. (180 C.) Beat the egg whites in a bowl of an electric mixer until soft peaks form. Slowly add 1/2 cup sugar, 1-2 tablespoons at a time, beating until peaks are stiff and glossy. Mix in vanilla extract. Grind almonds in bowl of a food processor with 2 tablespoons sugar until almonds are very finely ground. Fold into egg whites. Drop heaping spoonfuls of the egg mixture onto a baking sheet lined with parchment. Bake in oven until golden brown, 15 minutes. Remove and cool. Makes about 2 dozen.

For the rhubarb:

2 pounds rhubarb, ends trimmed, cut in 1/2″ pieces
3/4 cup sugar

Toss rhubarb and sugar together in a medium saucepan. Heat over medium heat, stirring, until sugar dissolves. Cover and cook rhubarb until very tender, about 20 minutes. Cool completely.

For the vanilla cream:

4 tablespoons sugar, divided
2 large egg yolks
1/2 cup whole milk
1/2 vanilla bean, split lengthwise
1 1/2 cups heavy cream

6 strawberries, hulled and quartered

Whisk egg yolks and 2 tablespoons sugar together in a medium saucepan. Heat milk and vanilla bean in another saucepan until milk begins to boil. Stir 2 tablespoons milk into eggs. Slowly add remaining milk, stirring constantly. Heat the milk and eggs until nearly boiling, stirring constantly with a wooden spoon over medium heat. The milk will thicken to heavy cream consistency and thickly coat the wooden spoon. Do not let boil. Remove from heat and strain through a fine meshed sieve into a bowl. Scrape the seeds from the vanilla bean into the custard. Cool completely.

Before assembly, whip 1 1/2 cups heavy cream in a bowl of mixer until beginning to thicken. Add 2 tablespoons sugar to cream and continue to beat until peaks form. Remove 1/2 of whipped cream and set aside. Gently fold the vanilla cream into the remaining whipped cream.

Assemble trifle:
Spoon a thin layer of the rhubarb into the bottom of a glass serving bowl or individual glasses. Crumble 1/3 of the macaroons over the rhubarb. Cover with a layer of the vanilla whipped cream. Top with 1/2 of the remaining rhubarb. Crumble 1/3 of the macaroons over the rhubarb. Cover with a layer of the vanilla whipped cream. Top with remaining rhubarb. Crumble remaining macaroons over rhubarb. Spoon the reserved whipped cream over the top of the trifle. Dot the top of the trifle with fresh strawberries. Serve immediately or refrigerate until serving. The trifle may be assembled up to 4 hours before serving. The longer it sits, the softer it will become.

Condiment, Desserts, gluten-free

Lemon Curd and a Lemony Recipe Roundup

by Lynda Balslev12 Comments on Lemon Curd and a Lemony Recipe Roundup

When life hands you a crate of lemons what do you make? I reflected on this question recently, since I was handed a crate with 100 lemons. They were leftovers from a middle school outing in which I participated as a kitchen assistant. Aside from spending time with my daughter and her class in beautiful Mendocino, this crate of lemons was a highlight of the trip. For me, 100 lemons are far more than leftovers – they are a gift.

The first recipe I tackled was Lemon Curd, one of my favorite food products. Lemon Curd is delicious as a garnish with fruit, meringues, cakes and breads. It keeps in the refrigerator for up to two weeks, and also freezes beautifully. I like to make my curd especially lemony, and manage to slip in an entire cup of freshly squeezed juice, as well as a heaping tablespoon of zest. I prefer to keep the sugar content on the conservative side so that the citrus can sparkle.

6 lemons down, 94 to go.

Curd

Lemon Curd
Makes about 2 cups

8 large egg yolks, whites reserved for another use
3/4 cup granulated sugar
1 cup freshly squeezed lemon juice
1/2 cup unsalted butter, room temperature
1/4 teaspoon salt
1 tablespoon finely grated lemon zest

Combine egg yolks and sugar in a heavy noncorrodible saucepan and whisk together. Add sugar, lemon juice, butter and salt. Heat over medium-low heat, stirring constantly. As the butter melts continue stirring until the curd begins to thicken. Do not let the curd boil; if it begins to give off steam, briefly remove pan from heat, stirring constantly. Once the curd thickly coats the back of a wooden spoon, strain the curd through a fine-meshed sieve into a bowl and cool. The curd may be refrigerated up to two weeks, or frozen up to 2 months.