Fruit

Baking Through Fika: Apple and Cream Millefeuille

This is probably not a comparison that any pastry chef would ever wish upon their wares, but I am no pastry chef, so I have no problem with it.  This tasted like an apple toaster strudel!  The best apple toaster strudel you have ever had.  Ever in your life.  Ever.

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When you search images of millefeuille, French for “a thousand leaves”, what I have here is not exactly what you will see.  You probably know them as Napoleons, layers of puff pastry filled with all kinds of sweetness.  Most of these fancy pastries are beautiful and well trimmed with lovely, even layers.  I’m the gal who’s ok with making something taste like a toaster strudel, so my millefeuille is not well trimmed, and the layers are not even.  But it is so delicious, and really that is all that matters.

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One of the things about this cookbook that I don’t love is that sometimes there aren’t crystal clear instructions or it calls for an ingredient that requires you to make something extra for which there is no recipe and are no instructions.  In this recipe a cup of pastry cream or vanilla pudding is on the ingredient list.  I’ve made pastry cream before, but never in a small batch.  Thankfully I found this recipe for pastry cream that made just the perfect amount.  I did have a little scare when the fat separated out from the milk and I thought I was going to have to start over.  The internet saved me again with this quick fix for a broken pastry cream!

It also calls for whipping cream, but do not tell you to whip it.  If I hadn’t done much baking I would not have thought to whip it.  Maybe the authors of this book are just testing the baking knowledge of its readers, which I find to be tricky.  Tricky Swedes.

The recipe says to use 2/3 cup of apple sauce.  I used 3-4 tablespoons, just enough to cover the bottom layer of pastry.  Anymore and I was afraid it was going to just spill over the edges.

Red currant jam is called for…I used apple jelly.

Other than all that, this is a fairly straightforward recipe 😉  Thankfully it uses store-bought puff pastry and is easy to assemble.

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The pastry cream can be made a day or two in advance, but don’t assemble this much more than a couple hours before you plan to serve it.  It is best enjoyed fresh.

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Apple and Cream Millefeuille

Ingredients

Millefeuille

  • 1 sleeve of frozen puff pastry
  • 1 cup pastry cream (recipe below)
  • 1/2 cup whipping cream whipped to soft peaks
  • 3-4 tablespoons apple sauce
  • 3-4 teaspoons apple jelly
  • 1/2 cup powdered sugar
  • 1/2-1 tablespoon milk or water
  • a few drops almond or vanilla extract

Pastry Cream

  • ¾ cup heavy cream
  • ¼ cup sugar
  • 2 tablespoons flour
  • pinch of salt
  • 2 large egg yolks
  • ½ teaspoon vanilla

Directions

Pastry Cream

  1. In a small saucepan warm the cream over medium-low heat until tiny bubbles appear around the edge of the pan, but do not boil.
  2. In a medium bowl, whisk together the flour, sugar and salt. Add in the egg yolks, and whisk together.
  3. Slowly pour the warm cream into the egg yolk mixture, a tablespoon or so at a time. Continue to whisk as you pour.
  4. Pour the mixture back into the saucepan and cook over medium heat. Whisk constantly while it comes to a simmer. Once simmering, it will begin to thicken. Once large bubbles pop on the surface, continue to cook for a few more seconds while whisking, then remove from heat. Stir in the vanilla.
  5. Scrape the pastry cream into a bowl, press a piece of plastic wrap directly on the surface, then chill in the fridge for at least 3 hours and up to 2 days.

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  1. Thaw the puff pastry according to the package directions and pre-heat the oven to 425°F.  Unfold the sheet and use a paring knife or pizza cutter to slice into 3 equal pieces (most sheets are already folded into thirds, so this should be easy.  Place the pastry on a parchment lined baking sheet and prick all over the a fork.  Bake for 10-12 minutes, until golden.  Let cool, then trim to neaten the edges…or not 🙂
  2. Fold the whipped cream into the pastry cream.
  3. Place one layer of pastry on a serving platter.  Spread applesauce evenly into this layer.
  4. Place another layer of pastry on top and spread evenly with the pastry cream.  You could also put the cream into a pastry bag and pipe it nicely.
  5. Place the last layer is pastry on top upside down so that you have a nice flat top layer.
  6. Heat the apple jelly in the microwave until easily spreadable, then spread on the top of the pastry.
  7. Whisk together the powdered sugar, milk/water and extract until smooth.  Spread over the jelly and let set.  Slice and serve or refrigerate for an hour or two.

 

Baking Through Fika: Summer Torte

As promised, here is a much more complicated recipe from Fika!  I destroyed my kitchen with this one, so you know it’s good.

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For my third dessert I tried my hand at a layered cake filled with a lemon mousse, topped and filled with fruit and frosted around the edges with sweetened whipped cream and almonds.  Are you drooling yet?!

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I ran into a few little issues with the ingredients in this recipe.  Since these recipes are Swedish, some of the ingredients are not things you’d find in a non-European kitchen.  Here are the ingredients I struggled with and how I worked it out.

  • Potato flour: I did not have any potato flour (anyone out there use it on a regular basis?) and was not about to go buy some for a measly 1/4 cup.  After a little research I decided to grind potato flakes into a flour-like consistency.  It worked just fine.
  • Gelatin sheets: This is a European thing, or at least it seems to be based on my limited internet searching.  I could order gelatin sheets on Amazon, OR I could find a way to use powdered gelatin.  Turns out that 4 gelatin sheets (called for in the recipe) is just about equivalent to 1 packet of powdered gelatin.  Sprinkle it over 1/4 cup of cold water before using it.  Problem solved.
  • Jelly Sugar: This turned out to be a non-issue since I simply decided to skip this part of the recipe!  You are supposed to use the sugar to make a glaze for the fruit on top of the torte, which makes it nice and shiny.  I just chose not to glaze the fruit, and it was fine.  But just so you know, jelly sugar is not just plain ol sugar.  It contains pectin which causes it to gel when mixed with water and heated.  I’m interested to try it, but since it wasn’t easy for me to find I didn’t use it.  When talking about this with my Aunt Vivie, she suggested heating up some jam and glazing with that.  Wish I’d talked to her before making this!  I think that would be a great alternative.

It wasn’t just the ingredients that tested my baking knowledge and skill!  The methods for making the lemon mousse filling and the cake were things I had never done before.  The filling ended up being just as it should be (at least I think it was) but the cake was maybe not as tall as it should have been, and it was sunken in the center.  When I sliced it in half the middle of the top layer was significantly thinner than the outer edges.  BUT when all was said and done, this was super good.  I’m glad I made it during the summer, it is a perfect summer dessert.

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This is best eaten within a few days, so make it for guests (it serves 6-8) or for a family who will eat it within that time!  In my house I am the only one eating stuff like this, so I pawned it off on a few friend and visitors who were kind enough to help me finish it.

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Summer Torte

Ingredients

Cake

  • 3 eggs
  • 1/2 cup sugar
  • 1/4 cup potato flour
  • 1/3 cup flour

Lemon Mousse

  • 3/4 cup heavy cream
  • 1 envelope powdered gelatin (4 gelatin sheets)
  • 1/2 cup sugar
  • zest and juice of one lemon

Fruit and Garnish

  • Some combination of strawberries, blueberries, raspberries (3-4 cups total)
  • 3/4 cup heavy cream
  • 1-2 teaspoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 couple hefty handfuls of sliced almonds (toasted if desired)
  • 1/4 cup jelly sugar heated with 1/4 cup water OR heated apricot jam OR nothing

Directions

Cake

  1. Pre-heat oven to 400F.  Grease a 10-inch springform pan or line it with parchment.
  2. Heat a pot of water over medium heat.  Beat the eggs and sugar with a hand mixer until light and fluffy in a bowl placed over the hot water.  Once the mixture reaches 140F (about 7 minutes) remove from the heat but continue to beat for a few minutes.
  3. Sift the potato flour and all purpose flour over the egg mixture, then fold it into the eggs until just combined.  Pour into the prepared pan and bake in the lower third of the oven for 15-18 minutes.  Let cool for 10 minutes, remove from the pan and cool on a wire rack.

Lemon Mousse

  1. Whip the cream to medium-stiff peaks and keep in the fridge.
  2. Sprinkle the gelatin over 1/4 cup cold water and let bloom.
  3. Beat the egg and sugar until light, then beat in the lemon zest.
  4. Pour the lemon juice into a small saucepan.  Add the gelatin and heat over low to melt the gelatin.  Once melted, remove from the heat.  Stir in a spoonful of the melted gelatin into the egg mixture, repeat 2-3 times to temper the eggs, then add all of the gelatin mixture and mix to combine.  Fold in the whipped cream.

Layer and Assemble

  1. Prepare the pan by first cutting a cardboard round the size of the cake.  Line the spring form pan with plastic wrap, then place the cardboard round in the bottom of the pan.
  2. Divide the cake in to two layers and place one layer (the sturdier of the two) into the pan.  Spread a good layer of the mousse (not quite half) onto the cake, then place half of the fruit on top.  If you are using strawberries be sure to slice them.
  3. Place the other layer on top and repeat with some (but probably not all) of the lemon mousse and the rest of the fruit.  You can use whole strawberries on top (stems removed).  Refrigerate for 1-2 hours.
  4. Before removing the torte from the refrigerator whip the cream with the sugar and extracts.
  5. Remove the torte from the pan and spread the cream around the edges, then press the almonds into the cream.  Slice and serve!

Daring Bakers: Tarte Tatin

This is one of those classic desserts that I can’t believe I haven’t made before!  Thanks again, Daring Bakers, for getting me to try something new and delicious.  And so beautiful!

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 For the March Daring bakers’ challenge, Korena from Korena in the Kitchen taught us that some treats are best enjoyed upside down. She challenged us to make a tarte tatin from scratch.

Since I of course didn’t make this until 2 days before the posting date and I am off to visit family for the weekend I am going to keep this post pretty short.  The recipe worked wonderfully well and I had no issues whatsoever.  I would do it all the same the next time around.

Except for the apples.  Mine were HUGE and I used the recommend 6 called for and had a bunch left over.  You want more apples than the pan can hold since they do cook down, but I had probably 2 apples worth of slices left.  That being said, I’d rather have too much than not enough.

The recipe for the pastry is easy and bakes up so flaky I know I’ll be making it again.  I can’t believe I almost cheated and used a frozen puff pastry!

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The caramel is a time consuming but fun project!  Forgive these photos, but I thought it would be helpful to see the process.  If I didn’t know the stages the sugar would go through I would’ve thought something was going terribly wrong.  So, no need to worry when the sugar gets all nasty and clumpy and looks like nothing good can come from it.  Something very good is coming.  Just keep stirring and be patient.

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The apples get wonderfully soft in the rich caramel.  A scoop of plain vanilla bean ice cream is the perfect accompaniment to this rich dessert.

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After arranging the apples and letting them cool a bit, place the crust on top and bake.  I wasn’t supposed to let the tarte cool all the way before unmolding, so I was worried that it wouldn’t come out cleanly.  I warmed the pan on the stove very breifly and it came out perfectly.

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This is a beautiful dessert, perfect for impressing your guests!  Or perfect to make for yourself and your baked good-loving toddler when your husband has gone out of town…

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Tarte Tatin

Pastry

Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup ( 5 ounces) unsalted butter, cold
  • ¼ tsp fine salt
  • ¼ cup ice cold water

Directions

  1. Pulse flour, butter and salt in a food processor until butter is in pea sized pieces.
  2. Stream in the water until the dough just comes together.
  3. Turn out on a floured surface and press together into a square.
  4. Roll into a 10 inch rectangle.  Fold the top third of the dough down and the bottom third up so that you have 3 layers.  Rotate 1/4 turn and repeat this process 4 more times.
  5. Wrap in plastic and refrigerate at least one hour, but up to a day.

Filling

Ingredients

  • 4 large or 5-6 medium-sized apples (I used Granny Smith)
  • Juice of half a lemon
  • 6 tablespoons unsalted butter
  • 1-1/3 cups granulated sugar, divided
  • pinch salt

Directions

  1. Peel the apples and cut them into 4-6 pieces depending on the size of the apples. Remove the cores in such a way that each apple quarter has a flat inner side: when placed rounded-side-up, it should sit on a flat base. Place the apples in a large bowl and toss with the lemon juice and 1/3 cup sugar. This will help draw out some of the moisture from the apples and prevent an overly runny caramel. Set aside for 15 minutes.
  2. Melt the butter in a very heavy, 9” or 10″ oven-proof saucepan over medium heat, then sprinkle with the remaining 1 cup sugar. Stir with a whisk until the sugar melts and becomes a pale, smooth caramel. The sugar will seem dry and chunky at first, then will start to melt and smooth out. If the butter appears to separate out from the caramel, just keep whisking until it is a cohesive sauce.  This can be a long process, but it eventually works! Remove from the heat.
  3. Preheat oven to 375F.  Discard the liquid that has come out of the apples, then add the apple quarters to the caramel, round side down. They won’t all fit in a single layer at first, but as they cook they will shrink a bit. Cook over medium heat for 10-15 minutes, pressing down gently on the apples with a spoon to cover them in the caramel liquid. Move the apples around the pan gently so that they all cook evenly, trying to keep them round side down. When the apples have shrunk enough to mostly fit in a single layer and are starting to soften but still keep their shape, remove the pan from the heat.
  4. With a wooden spoon, arrange the apples, round side down, in a single layer of concentric circles covering the bottom of the pan. Set aside until the filling stops steaming before covering with pastry.
  5. Remove the pastry from the fridge, roll it out on a lightly floured surface, and trim it into a circle about 1″ in diameter larger than your saucepan. Lay it over the filling, tucking in the edges between the apples and the sides of the pan, and cut a few steam vents in the pastry. Place the saucepan on a rimmed baking sheet (just in case the filling decides to bubble over the sides) and place in the preheated oven and bake for 20 minutes, then increase the heat to 400°F for 5 minutes.  Keep and eye on it so it doesn’t get too dark.
  6. Remove from the oven and let sit just until the caramel stops bubbling. Immediately place a serving platter (slightly larger in diameter than the saucepan) over the pastry. Wearing oven mitts, grab hold of the saucepan and platter and quickly invert everything to unmold the Tatin onto the platter. If any of the apples stick to the pan or come out of place, rearrange them with a spatula.
  7. The tarte can be served warm from the oven or at room temperature. Suggested accompaniments include vanilla ice cream, whipped cream, or crème fraîche.

 

Pie for Pi Day: Blueberry Cream Cheese Streusel Mini Pies

I’m jumping on the Pi day bandwagon!  And why not?  Any excuse to make pie.  And I also happen to love dates that have some numerical-mathematical significance.  3-14-15 and 3.1415!  It’s amazing!  And tasty.

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And oh my goodness.  These sweet little pies are magical.  The best way I can describe them is to compare them to those Duncan Hines boxed mix blueberry muffins with the can of blueberries and the streusel topping.  Making those is one of earliest memories I have of baking something on my own.  If you haven’t ever had them before you are missing something special.

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These came into being so perfectly.  I had a frozen pie crust (this recipe from Smitten Kitchen), a can of blueberry pie filling (don’t judge), a half package of cream cheese and some leftover frozen streusel from kolaches (this recipe).  All of that came together to make something so incredible that I will be making these again without changing a thing.

Aside from making the pie crust there isn’t much work to do.

Prepare the crusts.

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Spread with cream cheese.

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Fill.

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Top.

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Bake.

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You could make this in a regular pie plate, but these mini pie pans are a generous individual size and I really liked the way the pies baked in them.  After the pies cooled they were very easily removed from the pans.  They seem pricey, but are worth it.  They’d be great for pot pies, too.

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Go enjoy Pi day and have a great weekend!

Blueberry Cream Cheese Streusel Mini Pies

Ingredients

  • 1 unbaked pie crust for a 9-inch pie
  • 5 ounces cream cheese, softened
  • 1 1/2 tablespoons sugar
  • 1 can blueberry pie filling

For Streusel

  • 1/2 cup sugar
  • 1/2 cup flour
  • 3 tablespoons butter, chilled

Directions

  1. Make streusel: Use a pastry blender to combine sugar, flour and butter.  Chill.
  2. Preheat oven to 400°F.
  3. Divide the pie crust into 4 pieces, roll each piece out into a circle that fits into the pan.  Trim the edges.  Freeze for 20 minutes.
  4. Beat cream cheese and 1 1/2 tablespoons of sugar together until well combined.  Spread cream cheese mixture into the bottom of each pie.
  5. Top with blueberry filling.
  6. Top with streusel.
  7. Place pies on a baking sheet and bake for 15 minutes, then reduce the heat to 350F and bake for another 10-15 minutes until the crusts and tops are golden brown.  If they brown too quickly top with a sheet of foil.
  8. Let cool and then serve warm or room temp with vanilla ice cream.

 

 

Fleur de Sel Caramel and Cream Cheese Apple Galette

We are well into November, which means it’s time to start thinking about your Thanksgiving meal.  Not Christmas yet though, despite the fact that almost every retail store I’ve been to has their trees up already.  Straight from Halloween to Christmas!  It’s crazy.  But Thanksgiving is just a little over 2 weeks away so let’s talk food.  I’ll share a few recipes over the next couple of weeks.

FLEUR DE SEL CARAMEL AND CREAM CHEESE APPLE GALETTE | Hottie Biscotti

The more I cook the more recipes I have stored up either here on the blog or in a ridiculous collection of books and binders that I can turn to.  I come from a family of 4 girls, all of whom enjoy cooking.  So when it comes to holiday meals we all start searching for things we’d like to make.  We almost never make the same thing twice, except for my Grandma June’s dressing which is always on the table, as is her apple pie.  But we like to branch out and try other ways to prepare vegetables, desserts and sides.

This simple apple galette would be a lovely Thanksgiving dessert, but could easily make its way to your table on a weeknight.  It’s simple to prepare and doesn’t require many ingredients or much time.  You can use a scratch pie crust or a store bought one to make it even simpler.

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This caramel sauce takes this simple dessert to a special place and I am so thankful to my good friend who introduced me to it!  Go grab yourself a few jars.  It’s also terrific as a dip for raw apples slices, so whatever you have leftover from this galette you can use as an afternoon snack.  You’re welcome.

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This is different enough from a pie that you could get away with having a traditional apple pie and this galette on the same dessert table.  The thin-ness of this galette makes me feel a little better about eating dessert, even though it’s probably not too much better for me.  The cream cheese is subtle and pairs well with the apples and caramel, but you could easily leave it out if you don’t have any around or if you just don’t care for it.

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I’m really looking forward to Thanksgiving.  I really enjoy this holiday and this year we get to spend it at the lake with my husband’s family, which will be lovely as always.  What are you planning to make for Thanksgiving?  Do you have any recipes you make every year?

Fleur de Sel Caramel and Cream Cheese Apple Galette

Serves 6-8

Ingredients

  • 1 round pie dough
  • 2 Granny Smith apples
  • 3 1/2 tablespoons sugar, divided
  • 1 teaspoon cinnamon
  • salt
  • 4 ounces cream cheese, softened
  • 3-4 tablespoons Fleur de sel Caramel Sauce
  • 1 egg

Directions

  1. Preheat oven to 400°F.
  2. Peel and core apples, then slice thinly.
  3. Mix apples with 2 tablespoons of sugar, cinnamon and a pinch of salt.  Set aside.
  4. Beat cream cheese with 1 1/2 tablespoons of sugar until smooth.  Set aside.
  5. Roll dough out on a large piece of parchment paper into a 12 inch circle.
  6. Spread cream cheese onto dough leaving a 1 1/2 inch border.
  7. Arrange apples in 2 concentric circles, overlapping as needed, on top of the cream cheese.
  8. Warm up 4 tablespoons of the caramel sauce in a small bowl in the microwave.  Drizzle 1 1/2 tablespoons of the caramel sauce evenly over the apples.
  9. Fold the dough over the edges of the apples.
  10. Whisk egg in a small bowl with 1 teaspoon of water, then brush onto the dough.
  11. Transfer parchment to a large baking sheet and bake for 25-35 minutes, until crust is golden and apples are tender.
  12. Remove from the oven and drizzle with the rest of the caramel sauce.
  13. Serve warm or room temperature with ice cream or whipped cream and more caramel sauce.

 

Honeydew + Mint Sorbet

I am not a huge fan of honeydew.  I enjoy a good cantaloupe, but find honeydew to be an inferior melon.  But I wound up with a whole honeydew melon after trying unsuccessfully to take some cute maternity shots with it when baby was about the size of a melon.  So I had to find something to do with the honeydew.  I figured sorbet would be a good choice and it wound up being one of the best choices I’ve ever made with unwanted fruit!

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I found this recipe on Simply Recipes.  There is also a variation for a cantaloupe sorbet.  The mint in this honeydew sorbet makes it extremely refreshing and a perfect light summer dessert.  I think it would be a spectacular ending to a spicy meal.

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It’s lovely all by itself, but also quite good with some sparkling water poured on top, making for a rather wonderful slushy drink.  Come June I can easily see myself adding in a little vodka for a spiked version.

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Making the mint simple syrup doesn’t take much time, and neither does the prep for the melon.  But then you do have to let it sit in the fridge for a while.  And then you do have to let it freeze for a while longer after it freezes in the ice cream maker.  So this isn’t something you decide to make in the morning and enjoy that evening, unless you’re amazing or have a super cold freezer.  Make it a day or two or a week in advance and it will be ready when you want it.

The texture of my sorbet wasn’t super smooth, more on the icy side.  But it’s still delicious, lovely and sweet with added interest from the mint.  This is definitely a summer dessert that I’ll be making again in the coming months.

Honeydew + Mint Sorbet

From Simply Recipes

Ingredients

  • 5 cups honeydew melon chunks (1 medium sized honeydew melon)
  • 1/2 cup mint leaves (I used 1 pouch of mint, a little less than 1/2 cup)
  • 2/3 cup sugar
  • 1/2 cup water
  • zest of 1 lemon
  • 2 tablespoons light corn syrup
  • 1 tablespoon lemon juice

Directions

  1. Make the simple syrup: combine sugar, water and lemon zest in a small saucepan set over medium heat.  Stir occasionally until sugar has dissolved.  Remove from the heat and stir in the mint.  Let sit for 10 minutes.
  2. Puree the melon in 2 batches in a blender until very smooth.  Transfer to a large bowl after blending.
  3. Strain the simple syrup and pour it with the pureed melon.
  4. Stir in the lemon juice and corn syrup.  Cover and refrigerate for at least 6 hours or overnight.
  5. Freeze in an ice cream maker according to manufacturers instructions.
  6. Scoop into a freezer-safe container and freeze for at least a few hours.  Sorbet will be hard, let warm up on the counter before scooping.

Strawberry Rhubarb Pie

This past weekend was spectacular.  The weather has been so nice and I am embracing spring in Texas and trying hard not to think too much about what summer will bring.  We spent this weekend at my husband’s family lake house on Lake LBJ, northwest of Austin.  While we were there we took a little trip to Sweet Berry Farms.  It’s in Marble Falls, a quick drive from the lake.  It’s a quaint and fun place to visit for berry picking in the spring and summer.  It’s also where Ben and I got engaged 9 years ago.  Yes, NINE.  So visiting this past weekend was sweet and nostalgic for me.

Berry Picking

We picked strawberries and had a lovely time (except for my son who kind of lost it due to lack of good sleep and just being 3 1/2.)  If you are ever in the area, please make the time to visit, especially during blackberry season.  Blackberry cobbler is what summer is all about!  And other things too, I guess.  But mainly cobbler.

My mother-in-law and I split the berries and my brain was working on all kinds of ways to use them.  I don’t subscribe to Food Network Magazine, but picked up a copy last week to have some mindless reading material for the lake.  When I saw the recipe in the magazine for strawberry rhubarb pie right after we’d been berry picking I knew it was a sign.  Plus I’d never made or even eaten a strawberry rhubarb pie before.  I had to give it a try.

Sweet Berry Farm Strawberries

I had a few hiccups with this pie.  First the crust.  It says to chill it for 30 minutes.  I chilled it for an hour.  I rolled it out between parchment but when I went to transfer it to the pie plate I lost half of it, all stuck to the parchment in a seriously gooey mess.  So I tossed it and decided to try a different crust recipe.  I went with this one from Smitten Kitchen.

Unfortunately I’d already made the filling, anticipating that the first crust was going to work out.  Silly me!  Fruit releases juice when it sits with sugar and lemon juice, and strawberries and rhubarb release a LOT of juice.  I stuck it in the fridge while I waited for my new crusts to chill for 2 hours.  I think 2 hours is the minimum time for pie crust, you just can’t rush that step.  Unless you roll out the dough between parchment first and then chill it in the freezer…wish I’d thought of that…

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After rolling out the new crust I went to fill it.  I used a slotted spoon and left all of the liquid in the bowl.  I had a tough time doing it since I knew that stuff had to be good.  But I am so glad I resisted the urge to add a little to the pie.  As the pie baked it released even more juice and even managed to escape the pie plate and get all over the bottom of my oven and fill the kitchen with smoke.  Fun times.  I can’t imagine the mess if I’d added more liquid.  NOTE:  This is why you put foil under fruit pies when you bake them.

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A lattice top adds something so special to pie.  It takes a little extra time than just a top crust, but is well worth the effort.  A little cream and turbinado sugar on top creates a terrifically crunchy and beautiful topping.  Don’t skip this step.

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After cooling the pie I cut a slice and knew that we were in for a mess.  Maybe the filling could use more flour for thickener?  Or maybe this is just the way it is with this type of pie.  But there was lots of juicy goodness going on that creates a delicious, but not incredibly aesthetically pleasing piece of pie.  The bottom crust was pretty soggy, but the top crust was so crunchy that I didn’t care a bit.  We enjoyed this a la mode, but fresh whipped cream or simply plain would be great.  The filling is tart and sweet but not cloying.  The rhubarb cooks down so nicely and gives a texture to the filling that strawberries alone could not achieve.  And again, that top crust.  Amazing.

Strawberry Rhubarb Pie | Hottie Biscotti

So if you find yourself with some strawberries and/or rhubarb this summer, give this a try.  Or these, or this.  Or THIS!  Tis the season!  Why has it taken me this long to try rhubarb?  The checker at the grocery store didn’t even know what it was.  Oh, and if you have access to free or cheap rhubarb, be ever so thankful.  I had no idea it was so expensive, almost $8/pound at our HEB.  Someone tell me, where can I get it for less?

Strawberry Rhubarb Pie | Hottie Biscotti

Strawberry Rhubarb Pie

Filling adapted ever so slightly from Food Network Magazine

Crust from Smitten Kitchen

Ingredients

Crust

  • 2 sticks of cold butter, cut into cubes
  • 2 1/2 cups flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/2-3/4 cup ice cold water
  • heavy cream, half and half or milk
  • coarse or turbinado sugar

Filling

  • 1 pound rhubarb, end trimmed and chopped into 1/2 inch pieces
  • 1 1/2 pounds strawberries, hulled and sliced
  • 1 cup sugar
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 2 teaspoons vanilla extract
  • juice of 1/2 a lemon

Directions

Crust

  1. In a large bowl whisk flour, sugar and salt together.
  2. Add in the cold butter cubes and using either your hands or a pastry blender, cut the butter into the flour mixture until it is relatively evenly incorporated with just a few larger pieces.
  3. Pour in 1/2 cup of the cold water and use either a spatula or your hands to bring the dough together.  Add a little more water, a tablespoon at a time, if the dough seems dry.
  4. Turn out onto a clean work surface and work into a nice ball of dough.
  5. Cut in half, take each piece and wrap in plastic wrap.  Chill for at least 2 hours.

Filling

  1.  Combine strawberries, rhubarb, sugar, salt, cinnamon, vanilla extract and lemon juice in a large bowl and stir to combine.  Set aside.

Assembly

  1. Preheat oven to 425°F and place a piece of foil or a foil lined cookies sheet on the lower rack.
  2. Roll one dough ball out (between parchment if you like that method) on the counter into an 11-12 inch circle.  Transfer to a 9 inch pie plate, press into the plate and leave the overhang.
  3. Fill with the strawberry filling.
  4. Roll the other dough ball out into an 10-11 inch circle.
  5. Use a pizza cutter or sharp knife to slice the dough into long strips, between 1/2 and 1 inch wide.
  6. Lay out half of the strips on to the pie, evenly spacing them about 1/2 inch apart.  Use strips that are longer in the middle and shorter on the edges.
  7. Peel back every other strip and lay a strip perpendicular to the first set, replace those strips, peel back the others and repeat.  Here is a truly entertaining step-by-step for this. (Complete with toddler commentary!)
  8. Trim off any excess from the lattice work, then fold the overhang from the bottom crust over the edges and crimp everything together.
  9. Brush the crust with cream, then sprinkle with sugar.
  10. Bake for 20 minutes, then reduce the oven to 375F and bake for another 40-50 minutes, until filling is bubbling and crust is nicely browned.  Don’t forget to put foil or a foil lined cookie sheet on the rack under the pie!
  11. Remove from the oven and let cool completely before slicing and serving.  Serve with ice cream or sweetened whipped cream.

 

Coconut Milk and Pineapple Popsicles

I might have a little bit of an obsession with coconut and pineapple at the moment.  These ice cream sundaes, the coconut milk and honey lotion I bought yesterday and these popsicles make me wonder if I have a problem.  Maybe it’s the thought of summer and I’m just trying to mentally transport myself somewhere sunny and tropical.  And maybe it’s a pregnancy craving thing.  Either way, I’m ok with it.  And I’m totally ok with these pina colada-like popsicles.  They’re refreshing, the ingredient list is short and they take almost no time to make!  If you haven’t tried making your own popsicles (like me up until I made these) you should try it!

Coconut Milk and Pineapple Popsicles | Hottie Biscotti

All you need for these is a can of coconut milk, a small can of crushed pineapple, a little vanilla and a little sugar.  Mix it up, pour the mixture into popsicle molds and pop them into the freezer until they’re frozen solid.  That’s all there is to it!  Then you can sit outside and eat one of these and pretend you’re at the beach somewhere.  Maybe put on some island music, wear a big floppy hat and put your feet in your kid’s sandbox for added effect.

Coconut Milk and Pineapple Popsicles | Hottie Biscotti

Betsy couldn’t resist trying these, and I was surprised how much she liked it.  She enjoyed her bite so much that I had to go get myself another one because there was no way I was going to pry it from her hands.

Coconut Milk and Pineapple Popsicles | Hottie Biscotti

I found these popsicle molds at World Market.  I like that they have the built in drip catchers, it’s perfect for my kids who get all kinds of bothered when their hands start to get messy.  And really it’s a good thing for adults, too!  To unmold them after a full 24 hours in the freezer I had to run them under warm water and occasionally wiggle the sticks until they were ready to come loose.  Overall I was pleased with the $5 purchase.

Coconut Milk and Pineapple Popsicles | Hottie Biscotti

The texture of these popsicles is creamy thanks to the luscious coconut milk, but with just enough chew from the pineapple to make them interesting.  I found one tablespoon of sugar to be enough sweetness, but if you like things sweeter you could add another tablespoon.  These are also really satisfying because of the coconut milk.  It’s almost like eating ice cream.  Do you have a favorite at-home popsicle recipe?  I’d love to hear about it!

Coconut Milk and Pineapple Popsicles

Makes 6 pops

Ingredients

  • 1 can of full fat coconut milk
  • 1 small can (8 ounces) crushed pineapple
  • 2 teaspoons of vanilla extract
  • 1 tablespoon granulated sugar

Directions

  1. Whisk all the ingredients together in a bowl.
  2. Pour mixture into the popsicle molds.
  3. Freeze for at least 8 hours or until frozen solid.
  4. Unmold by letting popsicles warm up on the counter, or by running molds under warm water (without letting water get into the tops of the mold) wiggling sticks occasionally to see if they’ve thawed enough to remove easily.
  5. Eat and enjoy.

Simple Sundae: Brown Sugared Pineapple with Toasted Coconut and Almonds

I love ice cream.  And I eat it a lot.  I have some pretty much every night of the week.  And I usually have 2 flavors in my freezer at all times.  I’m not even lying.  Sometimes I keep it really simple, especially if I have a flavor that already has a lot of goodies in it.  When I eat vanilla ice cream, though, I just have to mix something in, chocolate chips, crumbled cookies or chopped up candy like Reese’s or Snickers.

With summer weather upon us I can’t think of anything better than trying out some new ice cream toppings!  This one has pineapple cooked in warm brown sugar sauce and is topped off with toasted coconut and almonds.  It’s real good and real easy,

Brown Sugared Pineapple Sundae with Coconut and Almonds | Hottie Biscotti

This week I found myself with an incredibly delicious container of fresh pineapple after using one as a pregnancy photo prop.  It’s great for snacking and for adding to yogurt, but I wanted to try something a little different with it.  A while back a friend made dessert for a dinner party by just cooking up some fresh pineapple in butter and brown sugar and serving it on top of ice cream.  I used the same method but added some toasted coconut and almonds to make a delicious, quick and simple ice cream sundae.

I used vanilla ice cream in this sundae, but coconut would be delicious and add to the tropical-ness of the dessert.  To toast the coconut and almonds, simply spread them out on a cookie sheet and pop them in a 350°F oven for a few minutes, until everything just begins to brown.  The coconut will brown quicker, so you can do them on separate cookie sheets, or remove the coconut from the cookie sheet and continue to toast the almonds.  But do make sure to have them toasted!  The flavor is better and so is the texture in the sundae.

Brown Sugared Pineapple Sundae with Coconut and Almonds | Hottie Biscotti

Do you have any favorite toppings for your ice cream?  I can always use some new ideas!

Brown Sugared Pineapple, Toasted Coconut and Almond Sundaes

Serves 4

Ingredients

For the Pineapple

  • 1 tablespoon butter
  • 1/3 cup brown sugar
  • 1 heaping cup fresh pineapple, cut into chunks

For the Sundaes

  • vanilla ice cream
  • toasted coconut chips or unsweetened coconut
  • toasted sliced almonds

Directions

Pineapple

  1. Heat a small skillet over medium heat and add the butter.  Allow it to melt almost completely.
  2. Add in the brown sugar and increase the heat to medium high.  Stir the sugar and butter together until the sugar has dissolved.
  3. Add in the pineapple and stir to coat each piece of pineapple.  Let it cook for 3-4 minutes, stirring occasionally, until the sugar mixture has thickened a bit and the pineapple has warmed through.  Remove from the heat.

Sundaes

  1. Scoop ice cream into 4 small bowls.
  2. Divide the pineapple and sauce evenly among the bowls.
  3. Sprinkle coconut and almonds on top and serve.

 

 

Gluten Free Coconut Pavlovas with Lemon Curd and Raspberries

In preparing for Easter lunch this coming weekend I wanted to make a dessert that was light and fresh and beautiful.  These coconut pavlovas with tart lemon curd and fresh raspberries will fit the bill perfectly.

coconutpavlova3A good friend made pavlovas for Easter a few years ago and they were not only delicious but beautiful.  When served individually, they’re an extra special dessert for your guests.  Pavlovas might sound fancy, but they are just baked meringue layers.  Topping them with lemon curd and berries makes them completely lovely.  You can use the recipe below for lemon curd, or buy lemon curd at your grocery store.  I love the combination of raspberries with the coconut and lemon, but blueberries, strawberries or blackberries would be nice.  And in fact, pineapple might be amazing…

You can make the lemon curd and the meringue a day in advance.  This will free you up on the day of your lunch or dinner to tend to everything else you have to do.  But this also means that if you’re bringing these somewhere you don’t have to worry about them in transit.  Bring everything in separate containers and assemble right before serving.  No balancing cake plates in your lap and getting mad at the driver for taking those corners too quickly!

coconutpavlova4 coconutpavlova5 coconutpavlova6

If you’re not a fan of coconut, then you can leave it out and make plain meringues.  You could also add nuts, pulsed well in a food processor, in place of the coconut to create a different flavor.  The coconut adds a texture you won’t find in a plain meringue, which I found to be really nice against the smooth and creamy lemon curd.

coconutpavlova2 Coconut Pavlovas | Hottie Biscotti

These are gluten free, not because I did anything to make them that way but because the ingredients are all gluten-free friendly.  It’s nice to serve something like this when serving a group that may contain some people who do not or cannot eat gluten.  Since it’s becoming more and more common, at least in my experience, to encounter those people, it’s great to have some recipes that don’t leave anyone out or make it hard for them to enjoy the meal.  Any gluten-free readers who see something wrong with the recipe below, please let me know so that I can correct it.  Enjoy!

Coconut Pavlovas with Lemon Curd and Raspberries

Lemon Curd from The Dessert Bible and Pavlovas adapted from A Passion for Desserts

Serves 6

Ingredients

Lemon Curd

  • 2 egg yolks (reserve the whites for the pavlovas)
  • 2 eggs
  • 6 tablespoons sugar
  • zest of 2 lemons
  • 1/2 cup lemon juice
  • 1/4 cup creme fraiche OR 1/4 cup whipping cream + 1 tablespoon buttermilk
  • 8 tablespoons unsalted butter, cut into 9 chunks

Coconut Pavlovas

  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon vinegar
  • 1/2 cup unsweetened shredded coconut
  • fresh raspberries for serving

 Directions

Lemon Curd

  1. Combine the eggs, egg yolks, sugar, lemon zest and lemon juice in a medium sized saucepan.  Whisk together over medium low heat, whisking constantly until mixture begins to thicken.  Reduce heat to low and continue to cook and whisk until mixture reaches a pudding-like consistency.
  2. Remove from the heat and whisk in the creme fraiche or cream mixture all at once.  Add in the butter, 3 chunks at a time, and stir to almost melt them before adding the next few pieces.  Stir until all the butter is melted.
  3. Pour the lemon curd through a fine mesh sieve to remove any pieces of cooked egg.
  4. Let cool at room temperature for about an hour, then cover with plastic wrap directly on the surface so that a skin does not form, then refrigerate until cold or overnight.

Pavlovas

  1. Preheat the oven to 400°F.
  2. Line a cookie sheet with parchment paper.  Find a cup, bowl or glass that will serve at your guide for piping the meringue.  It should be small enough to fit 6 circles on the cookie sheet with enough space for them to spread a bit.  Trace the circle with a pencil on one side of the parchment, turn the parchment over on the cookie sheet and set it aside.
  3. In the bowl of a stand mixer, or using a hand mixer, beat the egg whites and the vanilla on high speed until mixture is very foamy.
  4. Add the sugar in a steady stream, and continue to beat on high until mixture is very thick.
  5. Fold in the cornstarch, vinegar and coconut.
  6. Transfer meringue to a large ziploc bag, cut off one corner, and pipe circles onto the parchment paper.  With the back of a spoon smooth out the circles and make a crater in the center of each.
  7. Put pan into the oven, then reduce the oven temperature to 300°F and cook for 45 minutes.
  8. Remove from the sheet to a wire rack and cool completely.
  9. If not using right away, store in an airtight container.

Assemble the Pavlovas

  1. Divide the lemon curd evenly among the meringue circles.
  2. Place a few raspberries on top of the lemon curd, then sprinkle with powdered sugar and serve.