dessert – Page 10

Blueberry Crumb Cake

June 27, 2010August 7, 2014by Lynda Balslev5 Comments

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

June 20, 2010August 7, 2014by Lynda Balslev7 Comments

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

June 9, 2010February 27, 2019by Lynda Balslev3 Comments

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

May 27, 2010June 18, 2020by Lynda Balslev3 Comments

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

May 15, 2010August 5, 2014by Lynda Balslev6 Comments

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

May 6, 2010June 7, 2020by Lynda Balslev8 Comments

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

April 19, 2010August 5, 2014by Lynda Balslev12 Comments

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.

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.

cake, Desserts, Food Blog Events, Fruit, GYO

In Season: Blood Orange and Olive Oil Cake

March 31, 2010August 4, 2014by Lynda Balslev9 Comments

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 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

March 26, 2010August 4, 2014by Lynda Balslev6 Comments

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

March 15, 2010May 24, 2019by Lynda Balslev7 Comments

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.