Category: Desserts

Denmark, Desserts, Fruit, gluten-free, spring, Summer

Strawberry Rhubarb Soup

by Lynda Balslev6 Comments on Strawberry Rhubarb Soup

Strawberry Rhubarb

Early strawberries and rhubarb are a gift of spring, reflecting the essence of season and simple, fresh food. My inspiration for this dessert comes from Denmark, which does not have the luxury of a California-style springtime. After a long, dark winter, spring is eagerly greeted in Scandinavia, but the early season can still be bleak. Strawberries are not yet seasonal, but hardy, dependable rhubarb is. The Danes gallantly make the most of what they have and, with characteristic minimalism, harvest the rhubarb and use it in simple preparations that herald the onset of the spring season in their Nordic kitchens. A traditional preparation is a simple, sweet soup. The astringent rhubarb is cooked in water with vanilla sugar and served with cream. As simple as it may sound, this dish is a celebration of season and a comforting favorite, pleasing adults and children alike.

Strawberry Rhubarb Soup is a similar compote consisting of the season’s rhubarb and early strawberries we are luckily experiencing in Northern California. I do not add any water, because I like the soup thick and intensely flavored with the rhubarb and strawberries. Sugar is added to smooth the tartness and a touch of vanilla is added for extra depth.  Allow the soup to cool to room temperature and serve either with crème fraîche, lightly sweetened whipped cream or simply drizzled with heavy cream.

Strawberry Rhubarb Soup
Serves 4 to 6

1 1/2 lb. rhubarb, ends trimmed, cut in 1/2″ slices
1 1/2 lb. strawberries, hulled, halved
3/4 cup superfine sugar
1 teaspoon vanilla extract
Heavy cream or crème fraîche for garnish

Combine rhubarb, strawberries and sugar in a large pot. Cover slightly. Cook over medium heat until rhubarb and strawberries give off their juices and rhubarb is very tender, about 30 minutes. Stir in vanilla. Remove from heat and cool to room temperature. Serve in bowls. Drizzle with heavy cream or garnish with a dollop of crème fraîche.

cake, Desserts, Food Blog Events, Fruit, GYO

In Season: Blood Orange and Olive Oil Cake

by Lynda Balslev9 Comments on In Season: Blood Orange and Olive Oil Cake

Blood oranges

Blood oranges are in season in California. I never know if I should eat them or just look at them. Beautifully mottled in crimson on the outside, and strikingly hued in magenta, orange and burgundy within, they are a feast for the eyes as well as the palate.

Native to Sicily, these orange gems have found their way around the world to eager consumers. In the US they grow from December to May, and now is the time to indulge in these citrus wonders. Tart and sweet with a hint of raspberry, their unique flavor complements sweet and savory dishes.

This week we have been in blood orange heaven. I received 2 brimming bags of blood oranges from a friend who has a grove of citrus trees on her property. It’s all she can do to harvest all of her fruit, and is always looking for takers. How could I say no?  Aside from eating the fruit straight up and juiced, blood oranges have found their way into salads, salsas, sauces and dressings in our meals of late. Yesterday I made a Blood Orange and Olive Oil Cake, not only with the citrus from my friend’s property, but with the olive oil her family makes from their olive trees. With all this homegrown love, I immediately thought of GYO: Grow Your Own, the foodblogging event created by Andrea’s Recipes and hosted this month by House of Annie. This is my contribution: Happy Spring!

Blood Orange Oil Cake

Blood Orange and Olive Oil Cake

Makes one loaf

Finely grated zest of two blood oranges
3/4 cup sugar
1/2 cup buttermilk
1/4 cup freshly squeezed blood orange juice
3 large eggs
1 teaspoon vanilla extract
1 3/4 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup fruity olive oil

Preheat oven to 350 F/180 C. Butter a loaf pan. Add zest to sugar in a large bowl and mix well to incorporate. Stir in buttermilk and juice. Add eggs one at a time, mixing well with each addition. Stir in vanilla.
Whisk flour, baking powder, baking soda and salt together in a separate bowl. Whisk into eggs. Fold in olive oil a little at a time. Pour into prepared pan. Bake until golden on top and center of a knife comes clean when inserted in the middle, about 1 hour. Remove and cool on rack 10 minutes. Remove from pan and cool completely. The flavors will develop if the cake can sit for several hours or overnight.

Desserts

Loving Lemons: Lemon Mascarpone Cheesecake with Strawberries

by Lynda Balslev6 Comments on Loving Lemons: Lemon Mascarpone Cheesecake with Strawberries
Loving Lemons: Lemon Mascarpone Cheesecake with Strawberries

Lemon Cheesecake

You say spring, and I say lemons. Bright, citrusy and readily available, we can count on lemons to greet us, as we shake off the winter doldrums and usher spring into our kitchens. This cheesecake is a springtime favorite. Creamy, elegant and redolent with lemon, it pairs mascarpone and cream cheese with rich results. Macerated strawberries are the final touch, bringing a little extra sunshine to your plate.

Lemon Mascarpone Cheesecake with Strawberries

An easy version of a timeless classic.  Prepare this cake one day before serving. Serves 10 – 12.

For the crust:
8 ounces graham crackers or digestive biscuits, broken in pieces
3 tablespoons brown sugar
1/2 cup unsalted butter, melted

For the filling:
20 ounces cream cheese, room temperature
8 ounces  Mascarpone cheese, room temperature
3/4 cup sugar
3 large eggs
2 tablespoons lemon zest
1 tablespoon fresh lemon juice

For the strawberries:
1 pound strawberries, hulled, halved
3 tablespoons sugar
1 tablespoon fresh lemon juice

Make crust:
Preheat oven to 350 F. Tightly wrap the outside of a 9 inch springform pan with foil.
Combine graham crackers and brown sugar in bowl of food processor and finely grind.  Add butter and blend using on/off turns until crumbs are moist and clumping together.  Press crumbs evenly into bottom and 1 inch up side of springform pan.  Chill while preparing filling.

Make filling:
Beat cream cheese, mascarpone and sugar in bowl of electric mixer until light and fluffy.  Add eggs one at a time, beating 30 seconds after each.  Mix in lemon zest and juice. Pour filling into crust.  Place cake on a baking sheet. Bake until cake is puffed at edges and center moves slightly when shaken, about one hour.  Transfer to rack and cool completely.  Cover and chill overnight.

Make strawberries:
Toss strawberries with sugar and lemon juice in a large bowl.  Allow to sit one hour before serving.  (Can be prepared 3 hours in advance.  Cover and refrigerate.  Bring to room temperature before serving.)

To serve cake, run knife around sides of pan to loosen.  Release pan sides.  Place cake on plate and cut in slices.  Serve with strawberries.

Desserts, Fruit

Strawberry Cream Parfaits with Black Pepper and Balsamic Syrup

by Lynda Balslev7 Comments on Strawberry Cream Parfaits with Black Pepper and Balsamic Syrup

Strawberry Balsamic

Strawberries, balsamic vinegar and … black pepper? If you haven’t tried this combination, it’s high-time you did. Strawberries and balsamic vinegar pair beautifully. The murky sweetness of balsamic vinegar complements the strawberries, while it’s sharpness is softened by the perfumed fruit. Black pepper, the dark horse of this trio, slips into the background, discreetly brightening the flavors, with just a hint of a bite.

Traditionally, strawberries are simply tossed with a few tablespoons of vinegar and allowed to sit for an hour or two. In this recipe, the balsamic vinegar is transformed into a viscous syrup with sugar and lemon juice before tossing with the strawberries. In Italian terms, this would be the double shot of espresso in your cup.

These parfaits show off the macerated strawberries, layered with a dreamy mousse of whipped mascarpone cream. It’s an easy dessert to prepare with show-stopping results. Alternatively, serve the strawberries with ice cream, semifreddo or panna cotta – or simply as they are with a biscotti and that double espresso on the side.

Strawberry Cream Parfaits with Black Pepper and Balsamic Syrup

Begin this recipe at least one hour before serving. Each of the components may be made in advance for last minute assembly before serving. Serves 8-10.

For the syrup:
1/2 cup balsamic vinegar
1 tablespoon sugar
1 tablespoon freshly squeezed lemon juice

For the berries:
3 pounds strawberries
1 tablespoon sugar
1 teaspoon freshly ground black pepper

For the mascarpone cream:
1 1/2 cups whipping cream
8 ounces chilled mascarpone cheese
1 tablespoon sugar
1/2 teaspoon vanilla extract

Freshly grated lemon zest
Black pepper
Mint leaves

Prepare the syrup:
Combine vinegar, sugar and lemon juice in small saucepan. Heat over medium heat, stirring until sugar dissolves. Boil until syrup is reduced by half, about 4 minutes. Transfer to a small bowl and cool to room temperature. (Syrup may be made one day in advance. Cover and refrigerate).

Prepare the berries:
Reserve 8-10 whole strawberries. Hull and halve the remaining strawberries (quarter if large). Combine the hulled strawberries, the cooled syrup, sugar and black pepper in a bowl and gently toss to combine. Let sit at room temperature for at least 30 minutes or refrigerate up to 2 hours.

Prepare the mascarpone cream:
Combine whipping cream, mascarpone cheese, 1 tablespoon sugar and vanilla in bowl of electric mixer. Beat until soft peaks form. (May be prepared up to 4 hours in advance. Cover and refrigerate.)

Divide half the strawberries among 8-10 glasses or bowls. Spoon cream over the strawberries to cover. Spoon remaining strawberries over cream. Top with a dollop of cream. Drizzle with any remaining syrup. Garnish with reserved strawberry, lemon zest, black pepper and mint leaves.

chocolate, Desserts

Ad Hoc Brownies (ad hoc)

by Lynda Balslev2 Comments on Ad Hoc Brownies (ad hoc)
Ad Hoc Brownies (ad hoc)

Ad Hoc Brownies

When it comes to certain recipes, I don’t mess with them. Take my favorite brownie recipe. It has withstood the passage of time with little modification. When we moved from country to country gentle tweaks were made along the way to adjust to the availability of different ingredients. In Switzerland I used Lindt chocolate, while in England I used Green and Black’s, and in Denmark I used, er, Swiss chocolate. Yet, ultimately, the recipe has remained the same, resulting in a dense, dark chocolate brownie, best eaten in small bites and always a crowd pleaser.

However, this weekend I had an urge to buck tradition and experiment with a new brownie recipe. I came upon Thomas Keller’s recipe for chocolate brownies in the Ad Hoc at Home cookbook. It sounded great, promising brownies sufficiently chocolate-y and not too cakey. They were not so different from my own, and, better yet, created by Thomas Keller. I just had to make them and immediately  dove in.  My spontaneity got the best of me, though, as I measured out the ingredients, and discovered that I lacked all of the cocoa called for in the recipe. It was too late to turn back. Butter was melting, and by then my guard was down – I was seriously craving chocolate. I would have to make a few adjustments in order to continue on. Yes, I had to tweak Mr. Keller’s recipe and make his Ad Hoc brownies … ad hoc.

The results were delicious – sweeter than my recipe, and fudgy with the surprising crunch of chocolate chips. I added a bar of 85% Lindt chocolate to replace the missing cocoa, and melted it with the butter, so I am sure my brownies differed in consistency from Mr. Keller’s, but they were good nonetheless. And the best part? I still get to try to make the Ad Hoc brownies at home.

Chocolate Brownies

Modified from the Ad Hoc at Home cookbook – makes about 24

3/4 cup all-purpose flour
1/2 cup unsweetened good quality cocoa powder
1 teaspoon salt
3/4 lb. unsalted butter
3 1/2 oz. dark chocolate (72%-85%), broken in pieces
3 large eggs
1 3/4 cups granulated sugar
1 teaspoon vanilla extract
6 oz. dark chocolate chips

Preheat oven to 350 F. (180 C.) Butter a 9″ square baking pan. Line bottom with parchment and butter parchment. Dust pan with flour or unsweetened cocoa, shaking out excess. Sift flour, cocoa and salt together in a medium bowl. Melt the butter and 3 1/2 oz. dark chocolate together in a double boiler or bowl over barely simmering water. (Do not let bowl touch the water.)
Mix eggs and sugar in a bowl of an electric mixer with a paddle attachment until pale and thick, about 3 minutes. Mix in vanilla. Add 1/3 dry ingredients and mix to combine. Add 1/3 butter and mix to combine. Repeat with remaining ingredients. Stir in the chocolate chips. Pour into prepared baking pan. Bake until set and knife comes clean, about 40 minutes. Cool in pan. Cut in 1 1/2″ squares.

Baking, cake, Desserts, Fruit

Ginger Pear Streusel Cake

by Lynda Balslev9 Comments on Ginger Pear Streusel Cake

Pear Ginger Streusel Coffee Cake

Come in from the cold and enjoy some cake. This coffee cake is perfect for a winter afternoon pick-me-up. Spiced with ginger and not overly sweet, this cake is light enough to enjoy for breakfast, tea or dessert. While it’s delicious straight from the oven, the ginger flavor will intensify nicely as the cake cools – that is, if you can wait that long.

Pear and Ginger Streusel Cake

Makes one (8-inch) cake; serves 6 to 8

For the streusel topping:
3/4 cup all-purpose flour
1/2 cup light brown sugar
1/4 cup chopped crystalized ginger
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, chilled, in small pieces

For the cake:
2 firm pears, peeled, cored, thinly sliced
2 teaspoons freshly squeezed lemon juice
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract

1. Heat the oven to 350°F. Butter an 8-inch spring-form pan lined with parchment paper and butter the parchment.
2. Make the streusel: Combine the flour, sugar, gingers, and cinnamon in the bowl of a food processor and pulse to combine. Add the butter and pulse until the butter is pea-sized.
3. Toss the pears with the lemon juice in a small bowl.
4. Combine the flour, baking powder, baking soda, and salt in a bowl.
5. Cream the sugar and butter in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing after each addition. Add the sour cream and vanilla and mix to blend. Add the flour and mix on low speed until just combined without over-mixing. Pour the batter into the prepared pan and spread evenly. Arrange the pears in a concentric pattern over the batter and spread the streusel evenly over the pears.
6. Bake until a toothpick inserted in the center comes clean, 50 to 60 minutes. Transfer to a rack. Run a knife around the sides of the cake and release the sides of the pan. Cool the cake and serve slightly warm or at room temperature. The cake may be covered and stored at room temperature for up to 2 days.

chocolate, Desserts, England

Chocolate Rum Raisin Bread Pudding with Spiced Rum Sauce

by Lynda Balslev5 Comments on Chocolate Rum Raisin Bread Pudding with Spiced Rum Sauce

Chocolate Bread Pudding

Ten years ago, before we moved to Denmark, we lived in England. We moved there from Geneva with our children, a toddler and infant at the time. It was an exciting move, because we were leaving the francophone environment of Suisse Romande and immersing ourselves in the relief of all-things-English. While I’ve written about that experience on previous posts, this post is specifically about my discovery of English bread pudding.

After a brief rental experience outside of London, we moved to the West Sussex countryside where we bought a feng-shui challenged barn conversion on a long country lane with distant views to the Isle of Wight. Our nearest neighbors lived a half mile away. Goodness knows what we were thinking when we bought this lovely but incredibly remote property. It would have been an extremely isolating experience save for our nearest neighbors who kindly took us under their wing. We became good friends over many meals which we took turns preparing on our AGAs. (No self-respecting provincial UK home would be complete without an AGA.)

One of the first meals our neighbors prepared for us ended with a chocolate bread pudding. Never a fan, I was dubious at first, but with one bite I was hooked. Crunchy on top, squidgy in the middle and blanketed with double cream, this was dense, rich and fudgy – nothing like what I expected. Since then I have dabbled with iterations of this dessert, taking inspiration from my neighbor and Delia Smith (Britain’s Ina Garten), while tweaking with raisins, rum and cinnamon to suit my taste.

Chocolate Rum Raisin Bread Pudding with Spiced Rum Sauce
Serves 6

1/2 cup golden raisins
1/3 cup dark rum, divided
1 – 10″ loaf French-style bread, crusts removed, sliced 1/2″ thick
6 oz. (180 g.) dark (70-72%) chocolate, chopped
2 cups heavy cream
1/2 cup granulated sugar
1/3 cup unsalted butter
1 teaspoon ground cinnamon
3 large eggs

For the rum sauce:
2 tablespoons water
1 tablespoon cornstarch
1 2/3 cup heavy cream
1/2 cup granulated sugar
1/3 cup dark rum
1/4 teaspoon ground cinnamon

Combine raisins and 2 tablespoons rum in a small bowl. Let stand at room temperature at least 30 minutes. Lightly butter a 9″ square baking pan. Slice bread slices in half on the diagonal. Set aside.

Combine all the remaining pudding ingredients, except the eggs, in the top of a double boiler or in a bowl set over a pan of barely simmering water (do not let the bowl touch the water.) Stir until the chocolate and butter melt and the sugar dissolves. Remove from heat and gently stir to combine well.

Beat eggs in a large bowl. Add the chocolate to the eggs, mixing to combine well. Pour enough chocolate into the baking pan to leave a 1/4″coating on the bottom of the pan. SPrinkle half the raisins over the chocolate. Arrange half the bread slices over the raisins, lightly overlapping the slices in a scalloped pattern. Pour half the remaining chocolate over the bread. Sprinkle remaining raisins over chocolate. Top with remaining bread slices, overlapping. Pour remaining chocolate chocolate over the top of the pudding, thoroughly covering bread. Gently press bread down into chocolate. Cover pan with plastic wrap and refrigerate 24 hours.

Remove pudding from refrigerator 30 minutes before baking. PReheat oven to 350 F. (180 C.) Bake until the top is crunchy and the inside is very soft, 40-45 minutes. Cool slightly. Serve with Spiced Rum Sauce.

Spiced Rum Sauce
Makes about 2 cups.

2 tablespoons water
1 tablespoon cornstarch
1 2/3 cup heavy cream
1/2 cup granulated sugar
1/3 cup dark rum
1/4 teaspoon ground cinnamon

Stir cornstarch and water together in a small bowl. Bring cream to a boil in a saucepan over medium heat. Add cornstarch to cream, whisking constantly, and simmer until cream begins to thicken. Stir in sugar, rum and cinnamon. Remove from heat. Cool slightly.

chocolate, Desserts, gluten-free

Sinfully Rich Flourless Chocolate Cake

by Lynda Balslev7 Comments on Sinfully Rich Flourless Chocolate Cake
Sinfully Rich Flourless Chocolate Cake

Chocolate Cake

Short of intravenous therapy, flourless chocolate cake is one of the most intense forms of chocolate consumption you will experience. This decadent cake consists of dark high-quality chocolate held together with butter and eggs, resulting in a dense truffle-like torte. The beauty of the cake lies in the quality its few ingredients. Choose a dark (70-75%) chocolate such as Valrhona or Lindt and a good European-style butter such as Plugra or Lurpak. You will be rewarded with a rich and dreamy chocolate experience, that will leave your tastebuds swooning.

Rich Flourless Chocolate Cake with Raspberry Coulis

Serves 12

For the cake:
1 cup unsalted butter, cut in pieces
12 ounces dark chocolate, broken in pieces
1 cup granulated/caster sugar
6 large eggs
2 teaspoons vanilla extract

For the coulis:
16 ounces frozen raspberries
1/2 cup sugar

Whipped cream

To make cake:
Preheat oven to 350 F. (180 C.)
Butter a 9 inch springform pan.  Line with parchment paper.  Butter parchment paper. Melt butter and chocolate in a double boiler over simmering water, stirring until smooth.  Remove from heat and cool to lukewarm. Whisk sugar and eggs together in a large bowl.  Stir in vanilla.  Add chocolate and stir to combine.  Pour batter into prepared pan.  Bake until set and top begins to crack, about 45 minutes. (The center will still be moist.)  Cool cake completely on rack.  Remove pan side.   (Can be made one day in advance.  Cover and refrigerate.)

For coulis:
Stir frozen raspberries and sugar in pan over medium-low heat until raspberries thaw and sugar dissolves.  Remove from heat.  Pass raspberries through fine-meshed sieve to separate seeds from coulis.  Discard seeds.  (Coulis may be made one day in advance.  Store in airtight container and refrigerate. Bring to room temperature before serving.)
To assemble, place cake on a large plate and sprinkle with sifted icing sugar.  Serve with raspberry coulis and whipped cream.

Cookies, Desserts

Bake Sale #4: Cranberry Chocolate Oatmeal Cookies

by Lynda Balslev1 Comment on Bake Sale #4: Cranberry Chocolate Oatmeal Cookies
Bake Sale #4: Cranberry Chocolate Oatmeal Cookies

Cranberry Chocolate Chip Cookies 11

It’s time for bake sale #4, or is it #5?  If you have school-age children, you know what I am talking about. Every year a rite of school-year passage involves a bake sale, or two, or ten.  I find myself baking throughout the school year to raise money for field trips, dances, class parties and charities.  Over the years I have learned a few lessons.  For instance, 5 year-olds are not as fond of rich dark chocolate as adults.  Or that the term “healthy” really isn’t appropriate or welcome at a bake sale, despite maternal instict.  Or that there is an alarming number of peanut allergies in the U.S. (interestingly, far more so than in Europe), with these allergies resulting in schoolwide nut-free policies as locked down as a demilitarized zone.  And, finally, if not most importantly: Size does matter.  So, after my earlier laughable attempts at flourless-triple-dark-chocolate-truffles, carrot cakes packed with dried fruit, grains, flax and wheat bran, or (even worse) anything containing peanut-butter, I am now a seasoned, if not broken, bake sale contributor.

My latest contribution is a batch of these cookies.  Catering to the discerning audience of my children’s primary and middle school, I took a basic chcolate chip cookie and ramped it up a bit, adding white chocolate chips and dried cranberries.  After all, as the bake sale motto goes, less is not more – and if you inadvertently dump an entire container of psychedelic candy sprinkles over your creation, all the better.

Cranberry Chocolate Chip Cookies

 

Cranberry Chocolate Oatmeal Cookies
Makes 16 if size matters

1/2 lb. (225 g.) unsalted butter, at room temperature
3/4 cup (170 g.) granulated sugar
3/4 cup (150 g.) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 1/4 cup (140 g.) all-purpose flour
3/4 cup (60 g.) oats
1 teaspoon salt
1 teaspoon baking soda
1 cup (6 oz./180 g.) dark chocolate chips
1 cup (6 oz./180 g.) white chocolate chips
1 cup dried cranberries, chopped

Preheat oven to 350 F. (180 C.)
Cream butter and sugar together in a mixing bowl until pale in color, light and fluffy, 3 minutes. Add egg; mix well.  Stir in vanilla and cinnamon. Sift flour, salt and baking soda together in a mixing bowl.  Add to batter and stir to combine well. Mix in oats.  Stir in chocolate chips and dried cranberries.  Drop spoonfuls of dough on baking sheets lined with parchment paper.  Bake in oven until golden brown, 12-15 minutes.  Remove and cool on rack.

Desserts, Fruit, Vegetarian

A Touch of Sunshine: Blueberry Crostata

by Lynda Balslev7 Comments on A Touch of Sunshine: Blueberry Crostata
A Touch of Sunshine: Blueberry Crostata

BlueberryCrostata

I’m sorry. I live in California.

At about this time of year I find myself prefacing my cooking with this admission, when the month of February rolls around and my recipes take on the air of spring.  While we lived in Europe, especially in London and Denmark, February was just another winter month – drizzly, dreary and dark. Sunshine, daffodils and mimosas were whispered rumors from our southern European neighbors. If we wanted to experience them it required boarding an airplane. Otherwise, we continued lighting our fireplaces, making stews and wrapping ourselves in wool while patiently waiting as the days crept longer.

But now we live in California. It’s early February and the markets are displaying hyacinths and tulips. The weather may be foggy, but you can count on the sun to shine through at some time of the day. And, in true spoiled California fashion, produce is abundant, bringing with it the luxury of instant gratification. I realize this sounds pretty good, but I confess I miss the limitations of the seasons and the heightened pleasure of enduring the fleeting moment of, say, strawberries or asparagus. There is something innately satisfying about waiting for the change of seasons to deliver its goods, a humbling process that properly puts us in our place in the grand scheme of Mother Nature. I wonder if my children will forget the perspective of four distinct seasons. (Goodness knows how we’ll ever survive a move from this area.)

So, instead of flaunting a springtime recipe with impossible-to-find ingredients for those of you knee-deep in snow, this recipe for Blueberry Crostata is one we can all make. Blueberries can easily be found in the freezer of our markets, or, if we’re lucky, there may be some remaining in our own freezers from last summer. And since we can all do with a little sunshine, the crust and filling are brightened with fresh lemon zest.  Enjoy.

Blueberry crostata

Blueberry Crostata
Makes one 9-10″ crostata

For the pastry:

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon salt
4 ounces unsalted butter, cold, cut in pieces
1 egg yolk (save egg white as glaze)
3-4 tablespoons heavy cream

For the filling:
2 cups blueberries (if frozen, do not defrost)
3 tablespoons granulated sugar
1 teaspoon finely grated lemon zest
1 egg white

Combine flour, sugar and salt in bowl of food processor. Pulse to blend. Add butter. Pulse until mixture resembles coarse meal. Whisk egg yolk with 2 tablespoons cream in a small bowl. Add to dough and pulse to blend. Add remaining cream and pulse until dough sticks together. Gather dough in a ball, wrap in plastic and refrigerate 30  minutes.

Preheat oven to 350 F.  Roll out dough on a lightly floured surface in a 12″ round.  Toss blueberries, 2 tablespoons sugar and lemon zest together in a bowl. Mound blueberries in center of pastry, leaving a 2″ border clear. Brush the border with egg white. Gently fold in pastry over blueberries, leaving center exposed. Brush pastry with egg white. Sprinkle remaining 1 tablespoon sugar over blueberries and pastry.

Bake in oven until pastry is crisp and golden, 45-50 minutes. Serve warm or at room temperature.