Pistachio Torte

 

Pistachio Torte

Adapted from Chez Panisse Desserts by Lindsey Shere

This is a version of a recipe that has been in the repertoire of the Chez Panisse pastry kitchen for decades. It was developed in the tradition of European torten, a family of cakes based on ground nuts and containing little flour or other fat. This cake may be prepared ahead and kept at room temperature for a few hours, but it is best served the day it is made.
Ingredients
Cake

11/2 cups pistachios, shelled
1/4 cup cake flour
7 egg whites
6 egg yolks
3/4 cup sugar, granulated
Pinch of salt
1/2 teaspoon cream of tartar
1/4 teaspoon orange rind, finely grated
1 teaspoon orange flower water
Topping

1 cup shelled pistachios
6 tablespoons apricot jam, heated and strained
1/4 teaspoon orange flower water
Pinch of salt
Citrus Compote
2 oranges
6 –7 kumquats
A few drops of orange flower water
Vanilla whipped cream, not too stiff

Directions:
For the nicest possible green color in the finished cake, blanching the pistachios, or removing their inner dark-colored seed coat, is a necessary step. Bring a small pot of water to a boil and add a handful of nuts at a time. Once water returns to a boil, remove nuts with a slotted spoon and rub off seed coat. Dry nuts on a towel, then transfer to a baking sheet and toast in a 300°F oven for about 10 minutes; don't let them brown. Prepare nuts for both the cake (1 1/2 cups) and the topping (1 cup) at the same time.

Butter a 9-inch springform pan; line bottom with a circle of parchment; butter the parchment and dredge with flour, tapping the pan to shake out excess.

Heat the oven to 325°F.

Using a food processor, grind 1 1/2 cups of prepared nuts with flour to a fine meal. In a small bowl, beat egg yolks with half of the sugar until thick and lightened in color. In a large bowl, beat egg whites with salt and cream of tartar into stiff peaks; slowly beat in remaining sugar until they hold stiff peaks again.

Drizzle egg yolk mixture into the bowl with egg whites; grate orange rind over yolk mixture; and drizzle in the orange flower water. 

Sprinkle in 1/4 of pistachio-flour mixture and partially fold everything together. Add another 1/4 of nut mixture and partially fold in; continue until all the nuts are used and the batter is just uniform. Gently scrape batter into prepared pan. 

Bake for 35–40 minutes, or until cake is set and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove pan and cool completely on a rack.

Topping, 

Chop 1 cup of nuts carefully into about 1/8-inch chunks. Stir orange flower water and salt into the warm jam and paint the top and sides of the cooled cake. Pat chopped pistachios into the jam in an even layer.

Citrus Compote, 

Finely grate the zest of one orange into a bowl. Using a small, sharp knife, peel the oranges and release the sections from their membranes into the bowl with the zest, squeezing all juice from the membranes. 

Trim stem ends of kumquats, and slice thinly, discarding seeds as you go. Stir kumquats and a very few drops of orange flower water into the oranges.
Serve slices of cake with a spoonful of the citrus compote on the side and a dollop of softly whipped cream on top.

Apple Cinnamon Mincemeat Pie

Apple Cinnamon Mincemeat Pie

You can substitute a box of frozen pie crust, about 22 ounces, for the homemade dough. Thaw the dough as directed, and roll it back into shape if it cracks when unwrapping.

Ingredients:
1 recipe double-crust pie dough:
3 pounds (6 to 8 medium-size) firm crisp apples, such as Empire, Mutsu or Honeycrisp
Grated zest from 1 small lemon
3/4 cup sugar
3 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup bottled mincemeat
2 tablespoons half-and-half
Coarse sugar for sprinkling

Cinnamon sweetened whipped cream, or rum raisin ice cream

Directions:
Heat oven to 425 degrees. Have a deep 10-inch glass or ceramic pie plate and a baking sheet ready.

Roll out the larger disk of dough between two sheets of floured wax paper into a thin circle about 14 inches in diameter. Carefully fold the dough in half, then place it in the pie dish, Unfold it and fit it over the bottom and up the sides of the pie dish. Trim the overhang to leave about 1/2 inch all around the pie dish. Refrigerate.

Roll the other piece of dough between 2 sheets of floured wax paper into an 11-inch circle and place it (still between the wax paper) on the baking sheet and refrigerate it.

For the filling, peel the apples, and quarter them through the stem end. Remove the core. Cut each quarter into 1/4-inch-thick slices. Put the slices into a large bowl, and add the lemon zest. Stir in sugar, cornstarch, tapioca, cinnamon and salt. Mix well. Gently stir in the mincemeat. Let stand, about 10 minutes.

Spoon the apple mixture and accumulated juices into the dough-lined pie dish. Pat the apples down to compact them a bit.

Carefully place the top crust over the fruit. Use your fingers to press together the top and bottom crusts, trimming as needed. Use a fork to make a decorative edge. Brush the top of the pie and the edges with the half-and-half. Sprinkle everything generously with the coarse sugar. Use the fork to gently poke steam vents into the top of the pie in several spots.

Bake pie at 425 degrees for 20 minutes. Reduce oven temperature to 325 degrees. Now slide the baking sheet under the pie to catch any drips. Continue baking at 325 degrees until the top crust is richly browned, 30 to 40 minutes more. (Use foil strips to cover the edges of the pie if they brown too quickly.) Cool pie on wire rack until barely warm.

Serve warm with cinnamon sweetened whipped cream or ice cream.

Red Wine Hot Chocolate With Cinnamon And Sugar Doughnut Bites

Red Wine Hot Chocolate With 

Cinnamon and Sugar Doughnut Bites

We know red wine pairs well with dark chocolate, so why not incorporate the two into one cozy hot chocolate? This is a decadent adult version of a childhood favourite that uses lightly sweetened Parisian-style hot chocolate for the base. It is the perfect drink for dipping Cinnamon Sugar Doughnut Bites into.

Ingredients:

1 1/2 cups (375 mL) whole milk
1/2 cup (125 mL) half & half cream
2 tbsp (30 mL) granulated sugar
8 oz (225 g) good-quality 70% dark chocolate, finely chopped
1 tsp (5 mL) pure vanilla extract
3/4 cup (175 mL) Merlot
Whipped cream for topping
Shaved chocolate for garnish

Directions:

In a saucepan over low heat, whisk together milk, cream and sugar. Bring to a gentle simmer (do not boil) and remove from heat.

Whisk in chocolate, vanilla and Merlot.

Divide between 2 mugs. Top with whipped cream and garnish with shaved chocolate.

Serves 2

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CINNAMON SUGAR DOUGHNUT BITES

Doughnut bites are an easy alternative to frying up full-size doughnuts at home: no deep-fryer required, just a simple one-bowl batter that comes together within minutes. However, it is important to use a thermometer to keep a consistent temperature and ensure the doughnut bites cook evenly. Similar to dipping churros in a warm chocolate sauce, these doughnut bites taste great dipped in Red Wine Hot Chocolate.

Canola oil for frying
­1/4 cup (60 mL) unsalted butter, melted
1/2 cup (125 mL) packed light brown sugar
1 large egg, whisked
1 tsp (5 mL) pure vanilla extract
1/2 cup (125 mL) whole milk
1 1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) fine salt
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
Cinnamon sugar (1 cup/250 mL sugar
+ 2 tbsp/30 mL ground cinnamon) for rolling

Directions:

Fit a heavy-bottomed pot with a deep-fry or candy thermometer and pour in oil to come 2 ­inches (5 cm) up side of the pot. Heat oil over medium heat until the thermometer reaches 350°F (177°C).

As the oil heats up, prepare the batter. In a mixing bowl, whisk together butter, brown sugar, egg, vanilla and milk until well-blended.

Sift in flour, salt, baking powder, cinnamon and nutmeg. Stir until batter comes together.

When oil reaches 350°F (177°C), spoon in the batter, using heaping 1 tbsp (15 mL) per doughnut. Make 3 or 4 doughnut bites at a time. For evenly sized doughnuts, use a 3/4 to 1 oz ice cream scoop. Cook for 3 to 4 minutes, until golden brown and cooked through.

Use a slotted spoon to remove doughnut bites and transfer them to a plate lined with a paper towel. Roll in cinnamon sugar while doughnuts are still warm. Repeat until no more batter remains
Makes 16 to 20 doughnut bites

Tres Leches Pancakes

Tres Leches Pancakes

These tres leches pancakes are a mouthwatering and easy way to combine your love for tres leches cake with light and fluffy pancakes. They're indulgent, but perfect for a special occasion, upscale breakfast, or brunch. How about a Holiday with company?

Ingredients:
Sauce:
2/3 cup sweetened condensed milk
1/2 cup evaporated milk
1/3 cup half and half
Pancakes:
1 (15.25 oz) box French vanilla cake mix (such as Betty Crocker     

    Super Moist French Vanilla Cake Mix)
1 1/4 cups almond milk
3 large eggs, lightly beaten
4 tablespoons vegetable oil, divided
1/2 cup whipped cream, or as needed (optional)
1/4 teaspoon ground cinnamon, or as needed (optional)

Directions
Combine sweetened condensed milk, evaporated milk, and half and half in a small saucepan and set over medium heat. Bring to a boil, stirring constantly for 3 to 4 minutes. Remove from heat and let cool. This is a sauce, not a syrup, so consistency will be on the thinner side.

Add cake mix, almond milk, eggs, and 3 tablespoons vegetable oil to a large bowl, and beat vigorously by hand for 2 minutes.

Heat a large skillet or griddle over medium heat, and lightly coat with remaining vegetable oil. Add 1/4 cup of the batter for each pancake. Cook until edges begin to puff up, small bubbles appear, pop, and leave small holes, 2 to 3 minutes. Flip pancakes and cook until golden brown on the other side, about 2 minutes more.

Serve pancakes warm with a drizzle of the tres leches sauce, a dollop of whipped cream, and sprinkle of cinnamon.

Cook's Note:   The tres leches sauce is very sweet, so I’d suggest that you start with just a drizzle, taste, and add more if desired. This recipe yields 18 to 20 pancakes.

Flourless Chocolate Cake

 

Flourless Chocolate Cake for Two

This recipe is easy enough to throw together on the fly. When making chocolate cake, skipping the flour really amps up the rich, decadent factor.   Makes 2 servings
Ingredients:
2 eggs
1/3 cup (80 mL) granulated sugar
1/3 cup (80 mL) unsweetened cocoa powder, sifted, plus more for 

    dusting

1 tbsp (15 mL) cold water
1/2 tsp (2 mL) vanilla extract (optional)
3 1/2 oz (100 g) good-quality 70% dark chocolate, coarsely chopped
1/2 cup (125 mL) unsalted butter, cut into cubes plus more for greasing
Pinch of sea salt
6 oz (170 g) raspberries for garnish
Icing sugar for garnish (optional)
Dollops of whipped cream (optional)

Directions:
Preheat oven to 300°F (149°C).

Whisk eggs in a medium or large bowl. Whisk in sugar, cocoa, water and vanilla.

Place chocolate with butter in another medium-sized bowl that’s microwave-safe. Microwave for 30 seconds. Carefully stir. Microwave once more until chocolate is almost melted. Remove and stir until smooth. Stir in salt.

Grease two ¾ cup or 1 cup (175 or 250 mL) ramekins with butter then dust with cocoa, shaking off any excess. When chocolate-butter mixture is room temperature, slowly whisk into egg mixture until evenly mixed. Pour and scrape chocolate mixture into prepared ramekins. Set on a baking sheet.

Bake in centre of preheated oven until a cake tester comes out clean, about 30 minutes. Remove ramekins to small plates. Sprinkle raspberries with icing sugar and use as a topping when serving cakes warm. Or cool cakes and serve at room temperature dolloped with whipped cream and topped with raspberries. Serve any remaining raspberries alongside on the plates.   Makes 2 servings

Maple Oat Scones With Candied Bacon

Maple Oat Scones With Candied Bacon

Balancing on the edge between sweet and savoury, these hearty scones can be served as a side to a classic egg breakfast or on their own with extra syrup and whipped cream. The dough will look ragged but don’t be tempted to overwork it or you will end up with a tough finished product. Scones are best served the same day. Freeze any extras before baking and pop them in the oven when needed.

Ingredients:
Candied Bacon
10 slices bacon 2 tbsp (30 mL) maple syrup, divided
3 tbsp (45 mL) brown sugar, divided
Scones
3 ½ cups (875 mL) all-purpose flour
1 ¼ tsp (6 mL) baking soda
2 ½ tsp (12 mL) baking powder
1 tsp (5 mL) salt
2 cups (500 mL) old-fashioned rolled oats
1 ¼ cups (310 mL) unsalted butter, cold, cut into 1-inch (2.5-cm)  

   pieces
¾ cup (175 mL) maple syrup, plus extra for brushing
¾ cup (175 mL) buttermilk
Whipped cream and maple syrup for serving (optional)

Directions:
For the candied bacon, line a baking sheet with parchment; set aside. Working in 2 batches, place the slices of bacon in a cold frying pan in a single layer. Pour over 1 tbsp (15 mL) of the maple syrup and sprinkle with half the brown sugar. Turn heat to medium-low. Once sizzling starts, turn heat to low. Cook gently for 15 to 20 minutes turning often (cooking time will vary depending on the thickness of your slices). Remove to prepared baking sheet when browned and shiny (bacon will harden as it cools). Cool to room temperature. Repeat with second batch. Cut or break into small pieces. Reserve, covered, at room temperature. Bacon can be made up to 2 days in advance.

Preheat oven to 350 °F (180 °C). Line a baking sheet with parchment paper; set aside.

For the scones, in a large bowl whisk together flour, baking soda, baking powder, salt, oats and 1 cup (250 mL) of candied bacon (reserve remaining bacon for garnish). With a pastry blender (or fingertips) work butter into flour mixture until pieces of butter are the size of chickpeas. In a separate bowl whisk together ¾ cup (175 mL) maple syrup and buttermilk; add to flour mixture. Stir until it just comes together.

Turn dough out onto work surface and press into a 10 x 10-inch (25 x 25-cm) square, about 1 ½ inches (4 cm) thick. Using a sharp knife cut into 12 equal-sized rectangles. Place on prepared baking sheet and brush with extra maple syrup. Top each with an equal amount of reserved bacon. Bake on centre rack for 20 to 25 minutes or until they are golden brown and cooked through. Remove from oven and brush with more maple syrup. Serve with whipped cream and extra maple syrup, if desired.

Makes 12 scones

Peanut Butter Chocolate Pie

Peanut Butter Chocolate Pie

Ingredients:

For The Crust

2 cups chocolate cookie crumbs

1 tablespoon sugar

1/4 cup butter

Mix the cookie crumbs, sugar, and butter.  Form into pie pan.  Bake for 10 minutes at 350 F  Cool in freezer.

Filling:

8 ounces cream cheese

1 cup peanut butter

1 cup sugar

1 tablespoon butter

1 tablespoon vanilla extract

2 cups whipped cream

12 tablespoons shaved chocolate

Directions:

Whip together cream cheese, peanut butter, and sugar until stiff.  Slowly add butter, vanilla, and whipped cream.  Pour into baked pie shell and garnish with shaved chocolate, cover and freeze.

 

Carmel Pear Shortcakes With Whipped Cream And Butterscotch Sauce

CARAMEL PEAR SHORTCAKES WITH 

WHIPPED CREAM AND 

 BUTTERSCOTCH SAUCE                        

Serves 8.

Ingredients:

Shortcakes:

1 1/2 cups flour

 3 T. sugar

1 T. plus 1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

5 T. unsalted butter, cut into

    small cubes

About 1 cup buttermilk

Shortcake Topping:

1/4 cup whole milk or cream

1/4 cup sugar

Pears and Whipped Cream:

3 T. unsalted butter

1/2 vanilla bean, split lengthwise and

    seeds scraped out

6 Anjou or Red Bartlett pears, peeled,

    cored and cut into 1 inch cubes

1 cup sugar, divided use

2 cups cold heavy whipping cream

1 tsp. vanilla

Butterscotch Sauce:               

3/4 cup light brown sugar

1/2 cup light corn syrup

2 T. unsalted butter

Pinch salt

1/2 cup heavy whipping cream

1 tsp. vanilla

*

Directions:

1. For shortcakes, preheat oven to 375 degrees.  Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.  Cut butter into mixture with a pastry cutter or your fingertips until butter is still visible but very small.  Gently stir in 1/2 cup of the buttermilk.  Keep stirring in more buttermilk until a soft dough is formed.

2. Turn dough out onto a floured work surface and pat to a 1 1/4 inch thickness.  Cut out 8 (1 1/2 inch) circles with a metal cutter.  Place shortcakes on a parchment-lined baking sheet and brush tops with milk or cream and sprinkle with sugar.  Bake for 12 to 15 minutes; remove to a rack to cool

3. For pears, melt butter in a large sauté pan over medium high heat.  Add the vanilla bean and seeds and pear cubes; cook until pears begin to brown, 8 to 10 minutes.  Stir in 2/3 cup sugar and continue to cook, stirring occasionally until apples are soft and caramelized. Whip cream with 1/3 cup sugar and vanilla; refrigerate. 

4. For Butterscotch Sauce, combine brown sugar, corn syrup, butter and salt in a medium saucepan.  Bring to a boil over medium heat, stirring constantly.  Boil 1 minute; remove from heat and stir in cream and vanilla.

5.    Split shortcakes and place bottoms on serving plates.  Divide pears among shortcakes and drizzle with Butterscotch Sauce; top with whipped cream and then the shortcake top.  Drizzle more Butterscotch Sauce on the plate as desired.

Best Ever Pumpkin Pie

This completes the recipes from Phillis Carey, my favorite instructor at Great News.  Phillis emailed a complete Thanksgiving menu which I have shared.

The Best Pumpkin Pie Ever!

Crust:
1 1/3 cups all-purpose flour
1 T. sugar
1/2 tsp. salt
6 T. chilled unsalted butter, cut into 1/2 inch pieces 
2 T. chilled Crisco, cut into 1/2 inch pieces
3 T. (or more) ice water
Filling:
2/3 cup golden brown sugar 
1/2 cup granulated sugar
2 T. flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. fresh ground nutmeg
1 1/2 cups canned solid pack pumpkin 
2 T. real maple syrup
3 large eggs
1 cup heavy whipping cream Sweetened whipped cream

*

Directions:
To make the crust, mix flour, sugar and salt in food processor. Add butter and Crisco and pulse to process until mixture resembles coarse meal. Drizzle 3 T. ice water over mixture. Process just until moist clumps form, adding more water by tsp. if dough is dry. Gather dough into ball and flatten into disk. Wrap in plastic and refrigerate for 30 to 60 minutes.

*

2. Roll dough out into a 12 inch round. Transfer dough to a 9 inch pie pan. Trim edges and fold under. Crimp edges decoratively. Refrigerate until very cold.

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3. Preheat oven to 400 degrees. Line pastry with foil and fill with pie weights. Bake 12 minutes. Remove foil and weights and bake until very light brown, about 5 minutes. Reduce oven temperature to 375 degrees. Cool crust on a rack.

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4. For filling, place brown sugar, granulated sugar, flour, salt and spices in a large bowl. Whisk until combined. Whisk in pumpkin, maple syrup and eggs and then cream. Pour mixture into crust. Bake until edges puff and center is just set, 50 to 60 minutes. Cool completely on a rack. Serve with whipped cream. 

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