Winter Vanilla & Sage Paloma

Winter Vanilla & Sage Paloma Mocktail

A refreshing grapefruit Paloma with a wintery twist! Elevate your mocktail game with a simple homemade syrup infused with sage and vanilla bean.  Very welcoming if you did a "Dry January".
Ingredients
Vanilla And Sage Simple Syrup
1/2 cup (125 mL) sugar
1/2 cup (125 mL) water
4 sage leaves, roughly chopped
1/2 vanilla bean, split
Mocktail
2 oz grapefruit juice, freshly squeezed
1/2 oz lime juice, freshly squeezed
1 oz vanilla & sage simple syrup
1 pinch salt
2 oz grapefruit sparkling water
Sliced grapefruit to garnish
Sage sprig to garnish
Directions:
For the simple syrup, in a saucepan over medium heat stir together sugar, water, sage and vanilla bean. Bring to a simmer and remove from heat. Let stand 15 minutes at room temperature before straining. Refrigerate until ready to use, up to 1 week.

In a cocktail glass filled with ice add the grapefruit juice, lime juice, simple syrup and salt. Stir to combine. Finish with grapefruit soda. Garnish with sliced grapefruit and sage sprig.
Syrup makes 1 drink; 1/2 cup (125 mL) simple

Che Fico's Persimmon Butter

Persimmon Butter

Persimmons have a unique flavor.  If you ask someone who has eaten one, you may get several different answers.  However they tend to taste like a hybrid of an apricot and a tomato.  As they ripen, they tend to take on a honey like sweetness.

Ingredients:

2 1/2 pounds Fuyu Persimmons. (the riper the better)

1 cup unsalted butter

4 ounces plus one Bourbon

4 ounces maple syrup

1 vanilla bean cut in half and scraped

1 1/2 tablespoon course sea salt 

2 cups heavy whipping cream

1 ounce lemon juice
Directions:
Wash, hull and peel the Persimmons                                                  

Cut each persimmon into quarters and use the tip of the knives to remove any seeds.    Slice the persimmon into thin even slices.

Add the butter and sliced persimmon to a cold saucepan and turn the heat to medium-high.

Add the maple syrup, 4 ounces Bourbon, the scraped vanilla and its bean pod and 1/2 tablespoon salt to the pot.  Cook for 10 minutes  stirring constantly.  The persimmons should be soft and start to melt in the pot.

Add heavy whipping cream and stir constantly until the mixture has thickened. 

Turn the heat off and continue stirring until the creamed melted persimmons are homogenized.  You should not be able to see any fat from the butter on the surface of the cream mixture.

Remove the vanilla pod and discard it.

Put the mixture in a food processor and blend 

Add the remaining 1 tablespoon salt and 1 ounce bourbon and lemon juice.  Taste and adjust the seasonings to your preference.

Store in Mason jars or Tupperware.

*Serving suggestions:  Spread on toast, or pancakes, or add to oatmeal.

Wine Spectator,  12/15/2024

Vanilla Bean Cream Tart With Salted Butter

                                                        

Vanilla Bean Cream Tart with Salted Butter Crust

Salted butter provides depth you can’t get from salting alone in this pâte sucrée crust, a perfect base for an ultrasmooth vanilla cream. Think of this tart as a canvas for any seasonal fruits as the months go by. This is a great way to use local currants, gooseberries and even florals like elderflower to showcase the best of summer.
Ingredients:
Vanilla Bean Cream
1 cup (250 mL) whole milk, divided
1 1/4 cups (310 mL) heavy cream, divided
1/3 cup (80 mL) granulated sugar
1 vanilla bean, split lengthwise, seeds scraped out
2 tbsp (30 mL) cold water
1 tsp (5 mL) unflavoured gelatin
3 large egg yolks
1/4 cup (60 mL) cornstarch
Salted Butter Crust
1 3/4 cups (425 mL) all-purpose flour
1/2 cup (125 mL) icing sugar
1/2 cup (125 mL) salted butter, cold, cubed
1 large egg yolk
2 tbsp (30 mL) whole milk
Fresh strawberries and cherries to finish
Directions:
For the vanilla bean cream, set a fine-mesh sieve over a medium-size
bowl. Set aside.

Combine 3/4 cup (175 mL) milk, 1/2 cup (125 mL) cream, sugar,
vanilla seeds and pod in a medium saucepan. Bring just to a simmer
over medium heat, then remove from heat, cover and let steep for 20 minutes.

Once steeped, pour cold water in a ramekin. Sprinkle gelatin overtop, then stir to combine. Let bloom for 5 minutes.

Whisk remaining 1/4 cup (60 mL) milk, egg yolks and cornstarch in a medium-size heatproof bowl until smooth. Return vanilla bean mixture to a gentle simmer over medium heat. Slowly pour vanilla mixture
into yolk mixture, whisking constantly, until combined. Pour mixture back into pot and return to medium heat. 

Cook, whisking constantly, until thickened, about 1 minute. Remove from heat and whisk in gelatin mixture until fully combined. Pass through sieve to remove any lumps and vanilla pod. Cover surface with plastic wrap. Cool until barely warm then refrigerate until chilled, at least 2 hours or up to 2 days.

For the salted butter crust, combine flour and icing sugar in bowl of
a food processor. Add butter and pulse until fine crumbs form. Add
egg yolk and milk and continue blending until a dough just comes
together, up to 1 minute. Shape into a disc. Wrap in plastic and
refrigerate for 30 minutes.

Preheat oven to 325°F (163°C).

Knead dough a few times to soften, then roll dough on a lightly

floured work surface to a circle about 1/8-inch (3-mm) thick.

Transfer dough to a 9-inch (23-cm) fluted tart pan with removeable

bottom. Gently press into bottom and up sides of pan, overhanging

edges. Trim the edges even with the top by running a rolling pin overtop. Prick bottom

with a fork. Freeze for 15 minutes.

Set tart pan on a baking sheet. Cover shell with a piece of parchment

paper and fill with pie weights or dried beans. Bake on middle rack

for 20 minutes. Remove paper and weights. Continue baking until l

ightly golden, 14 to 16 minutes. Cool completely.

To assemble, remove ring from tart pan. Run an offset spatula gently

under pastry to separate from base, then transfer to a plate or serving

dish.Whisk remaining 3/4 cup (175 mL) cream in a large bowl until

soft peaks form, 2 to 3 minutes.

Using same whisk, mix chilled vanilla bean cream in its bowl until smooth (cream will be very thick). Scrape cream into whipped cream and continue whisking until mixture is fully smooth and blended. Scrape into tart shell;

smooth top.

To finish, arrange strawberries and cherries overtop. Refrigerate until

chilled, 1 hour.

Serves 6 to 8

Craquelin Cranberry Cream Puffs

Craquelin Cranberry Cream Puffs

These festive choux buns are filled with all the holiday flavours and are generously sized to be a full serving each. While the craquelin topping and fillings can all be made well in advance, it’s best to bake the buns themselves shortly before assembling to ensure the tops are perfectly crisp. Makes 9 cream puffs

Ingredients:
White Chocolate Cream
2 bars (100 g each) white chocolate, preferably Lindt, finely chopped
1 1/2 cups (375 mL) whipping cream, divided
Compote
3 cups (750 mL) frozen cranberries
1 1/2 cups (375 mL) sugar
1/2 cup (125 mL) water
1 small cinnamon stick
1 vanilla bean, split lengthwise, seeds scraped
Craqulin
1/4 cup (60 mL) unsalted butter, at room temperature
1/4 cup (60 mL) light brown sugar
1/4 tsp (1 mL) cinnamon
6 tbsp (90 mL) all-purpose flour
Buns
1 cup (250 mL) water
1/2 cup (125 mL) unsalted butter
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) salt
1 cup (250 mL) all-purpose flour
4 large eggs, at room temperature
Icing sugar to garnish

Directions:


For the white chocolate cream, place chocolate in a medium heatproof bowl. In a small saucepan, bring 3/4 cup (175 mL) whipping cream to a simmer over medium heat, 3 to 4 minutes. (Watch closely so it doesn’t boil over.) Pour hot cream over chocolate and let stand 2 minutes. Stir with a spatula until smooth. Cover surface with plastic and refrigerate until chilled, at least 3 hours or up to 2 days.

For the compote, combine cranberries, sugar, water, cinnamon, vanilla seeds and pod in a medium saucepan over high heat. Bring to a full boil, then reduce heat to medium and simmer, stirring occasionally,
until cranberries have popped and mixture has reduced to 1 3/4 cups (425 mL), 14 to 18 minutes. Transfer to a medium bowl and cover surface with plastic wrap. Cool for 1 hour then refrigerate until chilled, at least 3 hours or up to 2 days.

For the craquelin, cream butter, sugar and cinnamon with a fork in a medium bowl until fully blended.  Add flour, stirring until roughly combined. Continue to mix by hand just until a dough forms. Roll the
dough between two large pieces of parchment paper to a rectangle roughly 7 × 12 inches (18 × 30 cm) in size. Transfer, still sandwiched between parchment, to a baking sheet. Refrigerate until chilled, at least
1 hour or up to 2 days.

Peel off top piece of parchment. Using a 2-inch (5-cm) round cutter, cut into nine rounds.

Discard scraps. Refrigerate until ready to use.

For the buns, position racks in centre and bottom third of oven. Preheat to 425°F (218°C). Line two baking sheets with parchment.

In a medium saucepan over medium-high heat, bring water, butter, sugar and salt to a boil. Reduce heat to medium and add flour at once. Stir mixture constantly with a wooden spoon, until it pulls away from sides of pan, about 3 minutes. Remove from heat and cool 5 minutes. Add eggs, one at a time, stirring constantly with a wooden spoon, until fully smooth and incorporated after each addition. Dough should be thick, shiny and smooth.

Using an easy-release, 2-oz ice cream scoop, scoop dough onto prepared baking sheets, 2 inches (5 cm) apart. You should have 9 scoops in total. Dip fingertips in cold water and smooth any ridged edges, if needed.  Set one craquelin round on top of each bun, pushing gently to adhere.

Bake in middle and bottom third of oven for 10 minutes, then reduce heat to 350°F (177°C) and continue baking until golden, 40 to 45 minutes. (To avoid risking collapse, don’t open oven until buns are fully baked.) Transfer buns to a rack to cool completely.

To finish chocolate cream, add chilled mixture and remaining 3/4 cup (175 mL) cream to bowl of stand mixer fitted with whisk. Whisk on medium speed until stiff and pipeable,  2 to 3 minutes.  Place into a piping bag fitted with a large star tip. (Mixture can also be refrigerated until ready to use.)

To assemble, discard cinnamon stick and vanilla pod from compote. Using a serrated knife, slice  top third off each bun and set aside. Pipe chocolate cream into the bottom of each bun. Spoon compote overtop. Dust tops of buns with icing sugar, then sandwich on top of filled bottoms. Refrigerate until ready to serve, up to 8 hours.

Chocolate Mousse From Yotam Ottolenghi

 

Chocolate Mousse From Yotam Ottolenghi

A soft and fluffy chocolate mousse from Yotam Ottonleghi's test kitchen that will surely impress your guests. 

It was served at our Easter meal. Definitely a 5* dessert!
Ingredients
1 ½ Tablespoons instant coffee powder not granules
1 ½ teaspoons unsweetened cocoa powder
1 teaspoon vanilla bean paste or vanilla extract
1 Tablespoon maple syrup
1 cup (240 milliliters) heavy cream cold
2 large egg whites: save the egg yolks for ice cream!
6 Tablespoons granulated sugar
Pinch salt

Directions:                                                                                             In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, add the coffee, cocoa powder, vanilla paste (or extract), maple syrup and cold heavy cream. Turn the mixer to medium high speed until you achieve soft peaks, about 2-3 minutes. I actually turned my mixer to high to achieve this. Transfer the contents to a separate (large bowl).

Wash the stand mixer bowl and the whisk attachment so it's sparkly clean and make sure you dry them completely before moving on to the next step. Trust me on this - I tried to get lazy by not washing the bowl or the whisk attachment and ended up failing on the next step and wasting precious eggs!

In the bowl of your clean stand mixer fitted with the clean whisk attachment (or in another clean large bowl), add the egg whites. Mix on high speed until it starts to froth and get bubbly, about 1-2 minutes.
Turn the mixer down to low and slowly stream in the sugar and the salt. Turn the mixer back to high speed until the egg whites turn shiny and you get medium peaks.

Turn the mixer off and slowly fold the egg whites into the bowl with the coffee mixture. Do not over mix or you risk deflating the egg whites. Make sure there are no white streaks remaining.

Transfer to 6 ramekins or bowls and cover with plastic wrap. Allow to cool in the refrigerator, at least 2 hours and up to over night. Serves 6

Notes
Leftover mousse should be stored, covered, in the refrigerated and will last several days.
Note: This recipe originally came with a tahini fudge sauce, but it was too watery and didn't come together. I opted not to share that recipe with you since it wasn't successful for us.

Icewine-Braised Pears With Marmalade Creme Patissierie

Icewine-Braised Pears With Marmalade Creme Patisserie

Cooked in parchment and tied with string, these braised pears can be unwrapped at the table to reveal warm soft fruit and a decadent icewine sauce. A spoonful of marmalade-flavored custard alongside practically guarantees appreciation.  Serves 2 

Ingredients:

Marmalade Creme Patissierie
2 egg yolks 
2 tbsp (30 mL) sugar 
1 tbsp (15 mL) flour 
1 tbsp (15 mL) plus 1 tsp (5 mL) cornstarch 
¾ cup (175 mL) half & half cream 
¼ cup (60 mL) marmalade 
1 tbsp (15 mL) Grand Marnier or brandy 
Icewine-Braised Pears
2 firm but ripe Bosc pears
½ lemon
1 vanilla bean, sliced in half lengthwise
2 pieces parchment, cut into circles 13 inches (32 cm) in diameter
¼ cup (60 mL) icewine
2 tsp (10 mL) unsalted butter, melted

Directions:
In a medium-size heatproof bowl, whisk together egg yolks, sugar, flour and cornstarch until smooth.    

In a small saucepan over medium heat, combine half & half cream, marmalade and Grand Marnier. Bring to a boil. Whisk to break up and dissolve marmalade; remove from heat. Pour into egg mixture in a slow and steady stream down the side of the bowl, whisking constantly. Scrape mixture back into saucepan and return to low heat, continuing to whisk until mixture comes to a gentle boil. Cook for an additional minute; remove from heat. Pour into a small bowl, cover with cling wrap and refrigerate until completely chilled, about 3 hours. (Crème patissière can be made up to 2 days in advance.) 

Preheat oven to 325°F (160°C).

Peel pears, but leave stems intact. Rub cut side of the lemon over pears, squeezing lemon to release juice. Working from the bottom of each, cut out cores with a sharp knife, scraping to remove seeds if necessary. Tuck one half vanilla bean into each pear, folding to fit.

Using two 1-cup (250-mL) ramekins (or 2 small cereal bowls), centre 1 piece of parchment over each. Gently lower pears into ramekins, causing parchment to cup pears. Divide icewine and butter between pears. Gather parchment around stems and tie each snugly with kitchen twine into a shoelace-style knot.6 Bake in ramekins (if using cereal bowls to shape, remove from bowls and place packages directly on a cookie sheet) for 60 to 75 minutes, or until soft and tender when gently squeezed through parchment. Remove packages from ramekins (if using) and serve warm on individual dessert plates with a spoonful ofMarmalade Crème Patissière.

Puff Pastry Wrapped Brie With Berry Compote

Puff Pastry Wrapped Brie With Berry CompoteChange out your typical offering on the charcuterie board with this Brie Compote. The fruit with special added spices for flavoring sure to stimulate the taste buds.

Ingredients:

The Fruit Compote
2 cups frozen mixed berries unthawed
¼ cup packed light brown sugar
1 teaspoon lemon zest
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
⅛ teaspoon ground ginger
1 vanilla bean seeds only
Pinch of kosher salt
1 tablespoon lemon juice
The Brie

8 oz. triple-cream brie, chilled
All-purpose flour for dusting
1 10-inch puff pastry sheet, thawed, but cold
1 large egg
Crackers, baguette slices, and fresh fruit for serving 

Directions

In a medium saucepan, combine the frozen berries, brown sugar, lemon zest, cinnamon, cardamom, ginger, vanilla bean seeds, and salt. 

Cook over medium heat, stirring frequently and mashing down the larger berries as needed, until the compote is thick and reduced by about half, about 18 minutes. (You should have about 1 cup compote.) Remove from the heat, stir in the lemon juice, and let cool completely.

To make and assemble the brie:
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Use cheese wire or a sharp knife to cut the brie round in half horizontally. 
Spoon 2 tablespoons of the cooled compote onto the cut side of one of the brie rounds. Place the other brie round, cut side down, on top of the compote. Reserve the remaining compote for serving.
Lightly dust a clean work surface with flour, and gently roll out the puff pastry dough so that it’s about ¼-inch thick. 
Place the brie in the center of the pastry, and wrap the dough around the brie round, so that the brie is fully enclosed in the pastry. 
Pinch the ends together, and trim off any excess dough. (If you like, use the excess dough to cut out leaves or other shapes for decorating the baked brie.) Chill in the refrigerator for 20 minutes.
When you’re ready to bake, place the pastry-wrapped brie on the prepared sheet pan. In a small bowl, beat the egg with 2 teaspoons of water, and brush over the pastry. 
Bake until the cheese is hot and gooey, and the pastry is golden brown and flaky, about 35 minutes.

Let the baked brie rest for 5 minutes, then transfer to a serving platter. Serve warm alongside the remaining compote, crackers, baguette slices, and fresh fruit.  Serves 6

Sage-Infused Panna Cotta With Poached Pears & Walnuts

 

Sage-Infused Panna Cotta 

With Poached Pears & Walnuts

Infusing warm cream with sage off the heat imparts a light herbal flavour. It’s a wonderful contrast to the spiced poached pears and toasty walnuts. The leftover poaching liquid can be used to poach more fruit or reduced to a syrup for pancakes. To toast walnuts, bake on a baking sheet at 350°F (177°C) for 7 to 8 minutes.

Ingredients:

Poached Pears:
2 Bosc pears, peeled, quartered and cored
2 cups (500 mL) water
1/2 cup (125 mL) sugar
1/2 cup (125 mL) freshly squeezed lemon juice
1/4 cup (60 mL) honey
1 pod star anise
4 black peppercorns
1 slice fresh ginger, about 1 oz (30 g)
Pinch salt
 
Panna Cotta
1/4 cup (60 mL) cold water
2 1/4 tsp (12 mL) powdered gelatin
1 3/4 cups (425 mL) whipping cream
2/3 cup (150 mL) sour cream
1/4 cup (60 mL) sugar
1 vanilla bean, split, seeds scraped
1/2 cup (125 mL) whole sage leaves, about 15
1/2 cup (125 mL) walnut halves, toasted and chopped roughly

Directions:                                                                                                     To make poached pears, combine ingredients in medium-size pot. Cook at a bare simmer until pears are soft but not mushy (a paring knife will meet with little resistance), 25 to 30 minutes. Allow to cool in liquid. Transfer to an airtight container with liquid and refrigerate up to 1 week.

To make panna cotta, place cold water in a small bowl and sprinkle powdered gelatin over in a single layer. Set aside.
 
Whisk cream, sour cream, sugar and vanilla pod and seeds in a medium-size saucepan over medium heat. When mixture comes to a simmer and sugar is dissolved, remove from heat and add sage. Let stand 20 minutes. Remove vanilla pod and sage leaves with a slotted spoon and discard. Return to medium heat. When it comes to a simmer, remove from heat and whisk in gelatin mixture until dissolved.
 
Divide mixture between four 6-oz (170-mL) ramekins. Refrigerate, uncovered, until custard is completely set, 3 to 4 hours. When set, cover with plastic wrap and refrigerate up to 2 days.
 
Run a small knife around inside of ramekins and turn out each panna cotta into its own bowl to serve. Serve with two slices of poached pear and a few toasted walnuts on top. Spoon a little pear poaching liquid over each dessert to finish.   Serves 4

Crepes Aux Fruits

 

Crepes Aux Fruits

Sunday evening, Phyllis and husband Dave were dinner guest at our daughter's home.  Phyllis is a long time friend of the family and piano teacher of Anne and Greg's daughters.  We were gifted with hostess gifts of  Phyllis's homemade Apricot Jam and the recipe for Crepes Aux Fruits.  What a wonderful gift! 

Ingredients:

3 - 4 apples or pears thinly sliced, sautéed in butter 

    until tender

Add lemon juice 

1/4 to 1/2 cup apricot jam

1 1/4 cup toasted slivered almonds 

1 to 2 tablespoons rum

Simmer a few minutes.

Directions:

Fill crepes, fold, and place in buttered baking dish.  

Sprinkle with confectioners sugar, dot with butter.

Bake 350 degrees until heated through.

Crepe Recipe:

Ingredients

4 eggs
1 1/3 cups milk
2 tablespoons butter, melted, or oil
1 cup all-purpose flour
1/2 teaspoon salt, if desired

Directions:
In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.

Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly with oil.

Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn and cook other side until light brown. Fill with desired filling.

One of the best tools for making crepes is the right pan. An 8-inch skillet with sloped sides, that has a nonstick finish or is a heavy-bottomed stainless-steel that heats well, allows you to quickly pour in the batter and gently swirl it around to make consistently thin crepes that are evenly browned and lacy around the edges.

• Use a wire whisk to stir up the batter—and you want it to be very smooth. Strain it through a wire mesh sieve to remove any lumps if needed.
• Crepes are great made ahead. To freeze place crepes between pieces of plastic wrap, then wrap entire stack in foil for up to 2 months. To thaw, place package in refrigerator overnight, remove pieces of plastic wrap between crepes and bake in 250°F oven 5 minutes or until warm.
• Heat the pan slowly so it reaches the perfect temperature to quickly cook each crêpe without sticking. Lightly butter the pan before adding the batter; buttering skillet as needed.
• Practice flipping the crêpes. Wait until the surface of a crêpe is no longer shiny and the edges are starting to brown. Loosen it from the skillet with a small spatula; turn and cook other side until light brown. Another method is after loosening from skillet, lift the pan up off the burner. Push the skillet forward quickly so the crêpe slides out and flips on its own, landing back in the pan to finish cooking.
• Save time and make crepes ahead of time. Make crepes as directed and cool completely; do not fill. Stack crepes, placing waxed paper between each, keep covered.

Serve with Creme Chantilly

Ingredients:
½ vanilla bean
1 cup heavy whipping cream
2 tablespoons superfine sugar
½ teaspoon vanilla extract

Directions:

Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.

Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes. Cover with plastic wrap and chill until serving.

Macadamia White Chocolate And Maple Spread

                                          

Macadamia White Chocolate And Maple Spread

Serves: Approx. 2½ cups
Ingredients:
1 cup (150g | 5.25oz) raw macadamia nuts
1 cup (150g | 5.25oz) raw cashew pieces
½ cup (70g | 2.5oz ) finely chopped cacao butter
1-1/2 cup (115g | 4oz) pure maple sugar flakes or pure maple sugar
1 cup (240ml) pure maple syrup
½ tsp Himalayan salt
1 vanilla bean, seeds scraped

Directions:
Put the macadamia nuts, cashew pieces and cacao butter into your High-Speed Blender container.
Process for about 1 minute total, slowly increasing the speed and stopping to scrape the sides at least once, until the butter starts to get creamy. 

Add maple sugar, salt and vanilla seeds and resume processing, again increasing the speed progessively, until your spread becomes really creamy, about 2 to 3 minutes total. You may want to scrape the sides a few times, just to make sure you get all the bits and pieces mixed in. 

With the motor running on low-medium speed, add the maple syrup through the feeding hole. Once all the syrup has been added, increase the speed to high and let the spread spin for 1 minute, until really super smooth, creamy and dreamy. 

Transfer your finished butter to a half-pint glass jar and garnish with a generous pinch of pure maple sugar flakes. 

If at all possible, let your maple spread rest for at least 24 hours, to allow flavors to meld and fully develop.

Swiss Meringue

Swiss Meringue

With the right technique, Swiss meringue is fluffier than a French meringue made with the same ratio of ingredients, and every bit as stable as its Italian cousin. The trick is to warm the egg whites and sugar over a gently simmering water bath. With toasted sugar, cream of tartar, plenty of salt, and a little vanilla, the finished meringue whips up with lots of flavor, aroma, and a well-balanced sweetness, too. Use it in your favorite recipes for meringue cookies, Swiss buttercream, pavlova, and any meringue-topped pie.

Ingredients:
6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs
9 ounces plain or lightly toasted sugar (1 1/4 cups plus 1 tablespoon; 255g) (see note above)
1/4 teaspoon Diamond Crystal kosher salt; use half as much if iodized
1/4 teaspoon cream of tartar
Scraped seeds from 1 split vanilla bean (optional)

Directions:

Fill a wide pot with at least 1 1/2 inches of water, with a crumpled ring of tinfoil inside to act as a "booster seat." (The top of the tinfoil ring should sit above the water level.) 

Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg whites, sugar, salt, cream of tartar, and vanilla seeds (if using) in the bowl of a stand mixer. 

Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 175°F (79°C), between 8 and 10 minutes. 

Transfer to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy and beginning to ball up inside the whisk, about 5 minutes. Use immediately.

Vanilla Bean Salted Caramel Sauce

Vanilla Bean Salted Caramel Sauce

Yield: about 1 1/2 cups

1 cup sugar
1/4 cup water
1/2 cup butter
1/2 cup heavy cream
1/4 teaspoon fine sea salt
2 vanilla beans, about 1/2 teaspoon scraped seeds OR 1 teaspoon vanilla extract

In a heavy saucepan, combine the sugar and the water. Stir to combine and then cook over medium heat until the sugar dissolves; about 5 minutes. There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves.

Raise the heat to medium high and cook the sauce, swirling the pan occasionally, until it is amber colored; about 7-8 minutes. (It will go from amber to burnt in just moments, so keep a close eye on the pan!) Add the butter, be prepared for it to bubble and sputter, lightly stir or swirl to melt, do not scrape the sides of the pan or splash sauce up the sides of the pan. (This will cause crystallization, if you scrape the uncooked sugars back into the sauce.)

Once the butter is melted, remove from the heat and add the vanilla beans, heavy cream and salt. It will bubble again, but will calm quickly. Whisk or stir to combine (again, not scraping sides of the pan) and then let cool before transferring to a jar and refrigerating for storage. Enjoy!

Pistachio-Vanilla Bean Cookies

Pistachio-Vanilla Bean Cookies

Ingredients:
1 cup softened butter
3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 vanilla bean
2 cups all purpose flour
1 cup finely chopped salted dry-roasted pistachio nuts
6 ounces white chocolate (with cocoa butter), cut up
2 teaspoons shortening

Directions:
In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, vanilla, and salt. Beat until combined, scraping sides of bowl occasionally. Split vanilla bean in half lengthwise. 

Using the tip of a knife, scrape seeds from vanilla bean halves into butter mixture. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in pistachios.

Divide dough in half. Shape each half into a 1 1/2-inch-thick log (about 7 inches long). Wrap each log in waxed paper; twist the ends. Chill for at least 2 hours or up to 2 days.

Preheat oven to 375 degrees F. Line cookie sheets with parchment paper; set aside. Cut chilled or frozen logs into 1/4-inch slices. Place slices about 1 inch apart on prepared cookie sheets. Bake about 10 minutes or just until firm and browned on the bottoms. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.

In a heavy small saucepan combine white chocolate and shortening; heat and stir over low heat until melted. Dip half of each cookie into melted chocolate mixture; place on a wire rack over waxed paper and let stand until set.   Makes 56 cookies 1 1/2"

From the Test Kitchen
To Store:

Layer chocolate-coated cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies before serving.

Creme Caramel Recipe

Creme Caramel Recipe

a.k.a Creme Brûlée

Ingredients
For the caramel:
1/2 cup white sugar (see note)
1 tablespoon water

For the custard:
2 3/4 cups milk (I use 2% milk -- but you can also      

   use whole milk or non-dairy milk; I wouldn't 

   recommend skim)

1/4 cup unrefined lt.  brown cane sugar (you can use 

    the unrefined sugar of your choice, just keep in  

    mind that a darker sugar will make the custard a 

    bit brown)
1 fresh vanilla bean, split open and beans scraped, or 1 teaspoon store-bought natural vanilla extract
4 large organic eggs

Directions:
Have ready 6 ovenproof ramekins or cups, each about 2/3 cup in capacity.

First, make the caramel. Combine the 1/2 cup sugar and the water in a large saucepan. Turn the heat to medium and let the sugar melt without stirring, simply swirling the pan around from time to time so it caramelizes evenly.

As it boils, the caramel will turn golden, then golden brown, and when it darkens to a deep amber, remove from the heat and immediately pour into the prepared ramekins, swirling around to coat the bottoms evenly.

Place the ramekins on a deep rimmed baking sheet, or a baking dish large enough to accommodate them comfortably.

Preheat the oven to  300°F and bring water to a boil in the kettle.

Make the custard. In a medium saucepan, combine the milk, sugar, and vanilla, and bring to just under a simmer over medium heat, stirring frequently to prevent scorching. Let cool slightly.

In a medium mixing bowl with a pouring spout, beat the eggs lightly. Set a fine-mesh sieve over the bowl, and pour in a quarter of the milk, then whisk to combine. Repeat with the remaining milk in three additions.

Pour the custard into the prepared ramekins.

Pour very hot water from the kettle into the rimmed baking sheet and around the ramekins to about half their height -- this will help conduct the heat evenly.

Insert into the oven, lower the heat to 250°F and cook for 30 minutes, until the custards are set but still jiggly, and the blade of a knife inserted in the center comes out clean.

Turn off the oven and leave the ramekins in for another 30 minutes. Transfer to a rack to cool completely, then refrigerate for 3 hours or overnight before serving.

To serve, run a knife carefully around the custard to loosen, place a small serving plate over the ramekin, and flip to unmold, shaking a bit as needed.

Notes
I use unrefined cane sugar in practically all my recipes, but it doesn't caramelize well due to the impurities, so I revert to regular white sugar when making caramel.  Serves 6    6 hours total time

Classic Vanilla Bean Shortbread Cookies

Classic Vanilla Bean Shortbread Cookies

This is a melt in your mouth butter rich cookie.  Do not over handle the dough 

Ingredients:
1 vanilla bean
16 tablespoons butter at room temperature
⅔ cup confectioners' sugar
1 teaspoon pure vanilla extract
1 ¾ cup all-purpose flour
¼ cup finely ground almonds
24 whole almonds

Directions:
Preheat oven to 350 degrees. Scrape the insides from one inch of a vanilla bean into a large mixing bowl. In same bowl, cream butter with sugar and vanilla until smooth.

Add flour and ground almonds and beat until mixture is well combined.

On a floured surface roll out dough to 1/2-inch thickness. Cut into 2-inch rounds and place 1 inch apart on cookie sheet. Press 1 almond into center of each cookie and bake about 20 minutes, or until very lightly colored. Remove to rack and cool.  Yield: 24 cookies

Soft Vanilla Bean Caramels

Soft Vanilla Bean Caramels

Ingredients:
2 1/2 cups sugar
2 cups heavy cream
3/4 cup light corn syrup
1 vanilla bean, split lengthwise and seeds scraped
1 stick unsalted butter, cut into tablespoons and 

   softened
1/2 teaspoon kosher salt

*

Directions:
Coat a 9-by-13-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving 1 inch of overhang on each of the long sides.

In a large saucepan, combine the sugar with the cream, corn syrup and vanilla bean and seeds and bring to a boil. Cook over moderately high heat, stirring occasionally, until the temperature reaches 233° on a candy thermometer, about 13 minutes. 

Carefully whisk in the butter and salt and cook, stirring constantly, until the caramel is golden and reaches 244° on a candy thermometer, about 7 minutes longer. Carefully pick out and discard the vanilla bean. Immediately pour the hot caramel into the prepared pan and let cool at room temperature until set, at least 4 hours or overnight.

Holding the parchment paper overhang, transfer the cooled caramel to a work surface. Using a sharp knife, cut the firmed-up caramel into squares. Wrap each caramel in a square of parchment paper or a candy wrapper and twist the ends to seal. Serve, store or gift the caramels. Make ahead. 

The caramels can be stored in an airtight container in a cool place for up to 1 week.  Makes about 2 lbs.

Date And Quinoa Muffins

Date And Quinoa Muffins
Big Sur Bakery

Ingredients:

For The Streusel Topping:

1/4 cup pecans

1/2 vanilla bean

1/4 cup unsalted butter

1/4 cup plus 2 tablespoons flour 

1/4 cup brown sugar

1/4 teaspoon kosher salt

*

For The Muffin Batter

1/2 cup pecan halves

1 cup unsalted butter, softened,

    plus extra for coating the pan

1/2 cup granulated sugar

1 cup brown sugar

1 tablespoon baking powder

1 teaspoon kosher salt

2 eggs

1 1/2 teaspoon vanilla extract

Grated zest from 1 orange

1 cup all-purpose flour

1 cup quinoa flour

1 cup buttermilk

10 dried dates, pitted and 

    chopped into pieces.

***

Directions:

Adjust the oven rack to the middle position and preheat the oven to 375^F.

Scatter the pecans for both the streusel topping and the muffin batter on a cookie sheet and toast until they are golden through the center, about 10 minutes.  (To check if they are done, cut one open and inspect the color inside.)  Let them cool and roughly chop them.  Use 1/4 cup of chopped pecans for the streusel and the remainder for the muffin batter.  (Leave the oven on.)

*

To make the streusel topping: Split the vanilla bean lengthwise with a paring knife, scrape out the pulp with the back of the knife, and put the pulp and the pod in a small saucepan.  Add the butter and melt over medium-high heat.  Cook until the butter separates and the white milk solids start to brown and smell nutty, about 7 minutes.  Remove the vanilla bean.  Pour the brown butter in a dry bowl, place in the freezer, leave until solid, about 30 minutes.

*

Remove the solidified butter from the bowl and chop into small pieces.  Combine the butter, flour, brown sugar and salt in a bowl and work the mixture with a pastry blender until crumbly.  Mix the chopped pecans and refrigerate the streusel until ready to use.

*

Butter a 12 cup muffin pan and set aside.

*

To make the batter:  In an electric mixer fitted with a paddle attachment, cream together the butter, granulated sugar, brown sugar, baking powder and salt until light and fluffy.  Add the eggs, one by one, and mix to incorporate.  Mix in the vanilla extract and orange zest.  Combine the all-purpose flour and the quinoa flour in a bowl.  Then add the combined flours in three batches, alternating with the buttermilk, beginning and ending with the flour.  Using a rubber spatula, stir in the reserved pecans and chopped dates.

Fill each prepared muffin cup almost all the way to the top with batter, and sprinkle each muffin with a layer of streusel.  Bake for 20 or 25 minutes, or until a cake tester inserted in the middle comes out clean.  Let the muffins cool completely in the pan.  Then remove them from the pan by running a knife around the edges.  Serve.  Yield 12 muffins.  

Dresden Stollen ~ Big Sur Bakery

Dresden Stollen
Big Sur Bakery

Nothing brings on a holiday feeling like Stollen which is a bread so common for the Christmas Holidays in Germany.  Perhaps it could be my German ancestral heritage.  While it involves work, the end result is so worth it!

Ingredients: 

For the raisins:
2 cups currants, raisins or golden raisins
3 cups dark rum
For the sponge:
3/4 cup plus 2 tablespoons  milk, heated to 
    lukewarm
1 cup bread flour
1 tablespoon instant yeast
Unsalted butter, softened, for coating the bowl
For the stollen:
1 1/4 cups unsalted butter, softened, plus extra
   for coating the bowl 
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup sugar
1 teaspoon Kosher salt
1 vanilla bean
2 egg yolks, beaten
2 teaspoons almond extract
1 1/4 cups candied fruits or candied zest
1/2 cup unblanched almonds
3 cups bread flour, plus extra for dusting 
10 ounces almond paste

Directions:
At least one day ahead or even a month, combine the raisins and rum in a bowl and set it aside.

On Baking day:  Start with the sponge:  In an electric mixer fitted with the dough hook attachment, combine the lukewarm milk, bread flour and the yeast.  Beat on low speed until a dough is formed, 3 to 5 minutes.  Transfer the dough to a buttered bowl that is big enough for the sponge to double in size.  Cover it with plastic wrap, place it in the warm part of the kitchen, and let it rise until it doubles in size, 30 to 60 minutes.

Meanwhile, start the stollen mixture;  In the electric mixer fitted with th dough hook attachment, cream the butter, all the spices sugar and salt together until light and fluffy.  Split the vanilla bean lengthwise with a paring knife, scrape out the pulp with the back of the knife, and add the pulp to the butter mixture.  Add the egg yolks and almond extract, and mix to combine.

Preheat oven to 350*F. 

Drain the currents, reserving the rum.  Drain the candied fruit from syrup if homemade.  Scatter the almonds on a baking sheet and toast them in the oven until very light brown, about 10 minutes.  Cut an almond in half to check the color.  Let them cool completely and then rough chop them.  Toss the candied fruit, currents and toasted almonds together in a bowl and reserve.

In the electric mixer fitted with the paddle attachment, combine the sponge, the bread flour mixture and the sponge mixture.  Mix on medium speed until the dough is shiny and pulls away from the sides of the bowl, 15 to 20 minutes.

Turn the dough out on a lightly floured surface.   Flatten it slightly and then roll it out to form a 1/2 inch thick rectangle.  Add 2/3 of the currant mixture, and fold the dough over it.  Add the remaining mixture currant mixture and roll the dough into a ball, making sure to keep a think skin of dough around the currant mixture so that none leaks out.  Place the dough in a buttered bowl that is large enough for it to double in size and cover it with plastic wrap.  Let it rise in a warm part of the kitchen until it has doubled, 1 to 1 1/2 hours.

Transfer the dough to a floured surface and cut it in 4 pieces.  Shape each piece into a football shape, keeping the smooth skin on top and tucking the cut edge underneath so that the currant mixture stays inside,  Let the loaf rest for 7 minutes, covered with plastic wrap .  Then working with one piece of dough at a time, flip it over on your work surface.  Punch it to get rid of any bubbles and fold the dough onto itself, almost as if you were rolling it up, to form a football shape.  Repeat with the other three pieces of dough.  Let them rest on the table, loosely covered with plastic wrap for 15 minutes.

While they are resting, cut the almond paste into four pieces and roll them to form 4 log shaped pieces 6 inches long.  

Take one loaf and flip it onto a floured surface.  Using a rolling pin, roll the center of the loaf until it is 1/2 inch thick, creating a cradle about 4 inches wide while keeping the edges thick.  Place a log of almond paste in the center and fold half of the dough over it.  Using the side of your hand, form a crease between the log and two thick pieces of dough.  Doing so should pull the top layer back slightly leaving you with with a loaf of bread if cut crosswise would have three lobes.  Repeat with the remaining loaves and almond paste.  Place the shaped loaves an two baking sheets lined with parchment paper, apart from each other so they can rise until double in size.  Place the baking sheets in large plastic bags and leave them in a warm part of the kitchen for 1 1/2 to 2 hours until the dough has almost doubled in size and is spongy to the touch.

Adjust the oven rack to the middle position and preheat the oven to 375^F.

Bake the stollen for 35 to 45 minutes, until they are a deep golden brown.  Remove them from the oven and let them cool 15 minutes.  Once the loaves are cool enough to handle, brush them generously with the reserved rum and the melted butter.  Sprinkle with granulated sugar and dust with powdered sugar.  Eat right away or store at room temperature wrapped in plastic wrap.   Makes 4 loaves.  Great for gift giving.