15 May 2011 Strawberries and Cream Sandwiches Anyone?

Strawberries and Cream Sandwiches Anyone?

May 15, 2011 By

I sometimes post whimsical recipes that remind me of my early childhood, and this is definitely one of those recipes.

Growing up in Quebec, Canada, my grand-parents owned a lake house the family spent much of its summers.  The place was straight out of the late 50s, totally kitschy and I loved it.  One of the things I loved most about it was spending time with my grandma in the kitchen, and watching her turn the most basic and affordable of ingredients into something prize-worthy.  One of these treats was her strawberries and cream sandwiches, and I’m sharing the concept with you so you can enjoy it with your families.

Ingredients:

  • 4 ripe strawberries
  • ¼ cup heavy cream
  • 1 tsp granulated sugar
  • 4 slices of fresh, white bread

Directions:

  1. In a small, shallow bowl, mash the strawberries with a fork (in this day and age, we might call this muddling).
  2. Add the cream and sugar to the strawberries and continue mashing with the fork until fully blended into a thick mixture.
  3. Spoon the strawberry mixture onto a slice of bread then top with the second slice.  Repeat this process with the two remaining slices of bread.
  4. Cut each sandwich into two triangles (wouldn’t taste the same if you cut across) and enjoy!

Makes two sandwiches.

Notes: Only use the freshest bread and the ripest strawberries for this recipe.  Would be amazing with raspberries, but would need to double the sugar amount.

Filed Under: Canadian, Desserts, Fruits, Sandwiches, Sides Tagged With: , , , ,
12 April 2011 Easy Like Sunday Morning Key Lime Pie

Easy Like Sunday Morning Key Lime Pie

April 12, 2011 By

It’s unusual for me to post a recipe that skips most of the work and goes for semi-homemade but this is one of these instances.  This super easy to make key lime pie skimps on prep time but not on flavor.  Don’t like the meringue top?  Simply replace it with whipped cream and enjoy!

Ingredients:

  • 4 eggs, separated
  • 1-14 ounce can condensed milk
  • ½ cup Key Lime juice
  • ½ tsp cream of tartar
  • 1 frozen, 9-inch graham cracker crust
  • 4 tbsp granulated sugar

Pie Directions:

  • In the bowl of an electric mixer, beat the egg yolks on high speed until thick and light in color, about 4 minutes.  Turn off mixer and add condensed milk.  Mix on slow speed.  While still on slow, add half the lime juice, then the cream of tartar, then the remaining lime juice.  Mix until the filling is just blended.
  • Ladle the filling into frozen crust and bake at 325 degrees until set, about 10-15 minutes, or until center is dry to touch.
  • Let pie set in freezer for 3 hours before topping with meringue.

Meringue Directions:

  • Preheat oven to 500 degrees (or use a kitchen torch).
  • In the bowl of an electric mixer, beat the egg whites with the sugar until medium-stiff peaks, about 4 minutes.
  • Form peaks on surface of the pie with the meringue.  Brown in oven, or with the kitchen torch, and return to freezer until ready to serve.

8 servings.

 

Filed Under: American, Desserts, Eggs, Fruits Tagged With: , , , ,
4 April 2011 Easy Banana Bread

Easy Banana Bread

April 4, 2011 By

Not sure why, but the thought of throwing away over-ripe bananas drives me nuts.  Instead, I’ll spend a few bucks to save four $0.35 bananas – not logical, but makes for a treat everyone enjoys.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 cup (1stick) unsalted butter, softened
  • 1 cup light brown sugar
  • 2 large eggs
  • 4 over-ripe bananas, mashed
  • 1/2 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees.
  2. Sift the flour, baking soda and salt in a large bowl – set aside.
  3. In the bowl of an electric mixer, cream the butter and brown sugar on medium speed for about 2 minutes.  Add the eggs, beating well after each one, add the bananas and beat for 1 minute.
  4. Pour the banana / butter mixture into flour mixture and stir with a wooden spoon until just combined – do not overmix.  Pour batter into a lightly grease 9×5 inch loaf pan and sprinkle walnuts over the top (if using walnuts).
  5. Bake for 60 minutes, or until a toothpick inserted into center of the loaf comes out with just a few moist crumbs.  Remove the banana bread from the oven and let  cool in pan for 15 minutes, then unmold and cool completely on a wire rack.

Notes: I like chunks of banana in my banana bread so I typically squeeze and knead the bananas while they’re still in the peel.  By the time I’m done with this fun task, all I need to do is remove the peels and add the ‘mashed’ bananas to the batter.

Filed Under: American, Breakfast, Desserts, Eggs, Fruits Tagged With: , ,
5 March 2011 Vanilla and Meyer Lemon Cupcakes

Vanilla and Meyer Lemon Cupcakes

March 5, 2011 By

I got inspired to create these cupcakes after buying a bag of beautiful Meyer lemons at the market.  The pale yellow cupcake topped with the dark, bright blackberry frosting is not only gorgeous, it’s a refreshing and unusual combination of flavors.

Ingredients:

Cupcake Directions:

  1. Preheat oven to 350 degrees.
  2. Add 12 muffin paper liners to a 12-muffin pan.
  1. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.
  2. In a separate bowl, combine the flour, baking powder, and salt.
  3. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
  1. Fill the muffin cups with batter. Bake for about 18 – 20 minutes or until a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.
  2. Add some of the Simple Meyer Lemon Curd to a pastry bag fitted with a large tip.  Force the pastry tip into each cooled cupcake and fill with about a teaspoon of lemon curd.
  3. Add some of the Blackberry Buttercream Frosting to a pastry bag fitted with a large tip.  Pipe about 3 tablespoons of frosting onto each cupcake, creating a desired design.

Makes 12 cupcakes.

Notes: Inspiration for the cupcakes is from a Joy of Baking recipe I’ve used.  For extra cuteness, top each cupcake with a fresh blackberry.

 

Filed Under: American, Desserts, Fruits Tagged With: , ,
5 March 2011 Simple Meyer Lemon Curd

Simple Meyer Lemon Curd

March 5, 2011 By

Ingredients:

  • 1 cup granulated sugar
  • 3 eggs
  • 1/2 cup Meyer lemon juice (from about 3 lemons)
  • 1 tbsp Meyer lemon zest (from about 2 lemons)
  • 4 tbsp, 1/2 stick, butter, softened then cut into cubes

Directions:

  1. In a bain-marie, or a metal bowl over a pot of barely simmering water, whisk the sugar, eggs and Meyer lemon juice. Cook, whishing constantly, until the mixture thickens, about 7-9 minutes.
  2. Carefully pour the mixture into a sieve and force through with the back of a spoon to ensure no curdled egg remains.
  3. Wisk butter cubes into the curd until completely melted. Add the Meyer lemon zest and stir to incorporate.
  4. Place a large piece of shrink wrap onto the surface of the curd and refrigerate until completely cooled, about an hour.
  5. Use as a glaze or filling for tarts or pies.

Notes: Curd will keep in the refrigerator for about 10 days.

 

Filed Under: American, Desserts, Eggs, French, Fruits Tagged With: , , ,
4 March 2011 Blackberry Buttercream Frosting

Blackberry Buttercream Frosting

March 4, 2011 By

Ingredients:

  • 10 ounce bag of frozen blackberries, thawed
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 1 tbsp pure vanilla extract
  • 1 pound box powdered sugar

Directions:

  1. Using a blender, puree the blackberries.  Pass the puree through a sieve, discard the seeds left behind and set seedless puree aside.
  2. In the bowl of an electric mixer, cream the butter and shortening until fluffy, about 1 minute.
  3. Add the vanilla and the blackberry puree to the butter mixture and mix until homogenous, about 2 minutes.  Add the powered sugar, 1 cup at a time, until fully incorporated.
  4. Use to frost an 8-inch cake or 12 cupcakes.
Filed Under: American, Desserts, Fruits Tagged With: , , ,
2 March 2011 Meyer Lemon Tart

Meyer Lemon Tart

March 2, 2011 By

Meyer Lemon Tart

I got inspired to create this recipe after buying a bag of beautiful Meyer lemons at the market.  I combined the flavors of my Zesty Key Lime Tart with my family’s traditional lemon pie to create a refreshing, satisfying desert that’s simple to make yet beautiful to serve to company.

Ingredients

  • Juice from 2 Meyer lemons, about 1/2 cup
  • Peels from 2 Meyer lemons (okay to have some pith)
  • 1 1/2 cups granulated sugar
  • 1 stick, 8tbsp butter, cut into cubes
  • 4 eggs
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 9-inch tart crust, pre-baked

Directions

  1. Preheat the oven 350 degrees.
  2. In the bowl of a food processor, add lemon juice, lemon peels, sugar and butter. Run the processor until the lemon peels are fully pureed, about 2 minutes. Add the eggs, cornstarch and salt and pulse for about 30 seconds.
  3. Place the baked tart crust in its pan on a cookie sheet.  Pour the tart filling into the baked tart crust until nearly full, you may have leftover liquid that you can discard.
  4. Bake for 35 minutes, until no longer jiggly and until lightly golden.
  5. Allow to cool for 15 minutes then unmold tart.

Notes: Tart can be served at room temperature or chilled – I prefer chilled.  This recipe would be great with key limes also.

 

Filed Under: American, Desserts, Fruits Tagged With: , , ,
27 February 2011 When Life Hands you Meyer Lemons, Make…

When Life Hands you Meyer Lemons, Make…

February 27, 2011 By

Meyer Lemons

I often find myself staring at some beautiful, fresh, short-seasoned ingredient at the food store that I simply must turn into a special dish.  This happened to me yesterday, when I did my weekly grocery shopping and saw fabulous, yolk-hued Meyer lemons that seem to say “buy me”.

I’m now searching my recipe repertoire for some simple dishes that would highlight the citrus’ unique qualities.  Will it be a tart, a Greek-style lemon soup (avgolemono), a piccata of some kind or an outstanding lemonade?  Time will tell, but until I decide, I’m enjoying looking at a bowlful of sunshine in the middle of winter.

What have you made with Meyer lemons that I should be trying?

Filed Under: Fruits, Other Neat Things Tagged With:
16 August 2010 No-Share Blueberry Buckle

No-Share Blueberry Buckle

August 16, 2010 By

Blueberry Buckle

The origin of the name ‘buckle’ in a dessert is thought to be from the ‘buckling’ of the cake as it bakes under the fruit from the addition of baking soda to the batter.  Whatever the provenance of the word, this dessert is a perfect ending to a Summer dinner.  Think steamed, soft cake, gooey blueberry and crusty, buttery topping.

Blueberry Filling Ingredients:

  • 3 cups blueberries (if frozen, thawed)
  • 2 tbsp lemon juice
  • 1 tbsp flour
  • 2 tbsp granulated sugar

Streusel Topping Ingredients:

  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1/2 tsp ground cinnamon
  • 1/4 cup (1/2 stick) butter, chilled then cut into small dice

Cake Ingredients:

  • 1 cup flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 cup (4 tbsp) butter, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup whole milk

Preheat oven to 350 degrees.  Butter six – 6 ounce ramekins or oven-proof dishes.  Set aside.

Blueberry Filling Directions:

  1. Mix the blueberries, lemon juice, flour, and sugar in a large bowl.  Allow to macerate for 30 minutes.

Streusel Topping Directions:

  1. Combine the granulated sugar, brown sugar, flour and cinnamon in a medium bowl.
  2. Cut in the butter with two knives or a pastry blender until the mixture is the consistency of coarse meal.  Refrigerate until ready to assemble.

Cake Directions:

  1. Combine the flour, salt and baking powder in a small bowl.
  2. Cream the butter in the bowl of an electric mixer for 1 minute.  Add the sugar and beat for 2 minutes.  Add the egg and vanilla to the mixture to combine.
  3. Add 1/3 of the flour mixture, beat for 10 seconds.  Add 1/4 cup of milk, beat for 10 seconds.  Continue alternating flour and milk until just combined.

Final Assembly:

  1. Add 1/4 cup of cake batter to each ramekin, smoothing the surface.
  2. Spoon the blueberry mixture over the cake batter.
  3. Top the blueberry layer with an even amount of streusel mixture.  Place ramekins on a baking sheet and bake until streusel is browned, about 25 minutes.
  4. Allow buckles to cool for 15 minutes.  Serve with vanilla bean ice cream.

Makes 6 servings.

Filed Under: American, Desserts, Fruits Tagged With: , , , , , ,
8 August 2010 Zesty Key Lime Tart

Zesty Key Lime Tart

August 8, 2010 By

Torched Meringue

My guy, Pat, adores key lime pie.  For our first date, over 10 years ago, he cooked a fabulous meal and baked a key lime pie for me.  He was so proud of his foodie achievements, and we laugh to this day, about the overuse of green food coloring which turned the pie nearly fluorescent green.  The following recipe is a light and fresh version of the typical key lime pie.

Crust Ingredients:

  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, melted
Egg Yolks & Lime Zest

Egg Yolks & Lime Zest

Filling Ingredients:

  • 4 egg yolks (save egg whites for meringue)
  • 1-14 ounce can condensed milk
  • 1 tbsp grated lime zest
  • 1/2 cup key lime juice
  • 1/2 tsp cream of tartar

Meringue Ingredients:

  • 4 egg whites
  • 6 tbsp sugar
  • 1/2 tsp cornstarch
  • Pinch salt

Crust Instructions:

  1. Heat oven to 325 degrees.
  2. Combine graham cracker crumbs, sugar, salt and melted butter in a medium bowl.
  3. Press crumb mixture into bottom and partially up sides of 9-inch springform pan using a spoon or a small measuring cup.
  4. Freeze crust for 30 minutes.
Yolks and Limes

Yolks and Limes

Filling Instructions:

  1. In the bowl of an electric mixer, beat egg yolks on high speed until thick and light in color, about 5 minutes.
  2. Turn off mixer and add lime zest and condensed milk.  Combine on slow speed for 1 minute.
  3. While still on slow speed, add half the lime juice, then the cream of tartar, then the remaining lime juice.  Mix until blended, about 1 minute.
  4. Pour the filling into the frozen crumb crust and bake 15 minutes, until mostly set.
  5. Freeze tart for 3 hours.

Meringue Instructions:

  1. Heat oven to 500 degrees (if using the oven to brown the meringue).
  2. In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 4 minutes.
  3. In a small bowl, stir together the sugar, cornstarch, and salt.
  4. Incorporate the sugar mixture, 1 tablespoon at a time, to the egg whites, beating well after each sugar addition.  Continue to beat until the sugar dissolves, about 2 minutes.
  5. Spoon or pipe using a pastry bag, the meringue over the tart filling.
  6. Bake for 10 to 12 minutes, until meringue top is browned.  Conversely, brown the meringue with a kitchen torch.

Notes:  If key lime juice is unavailable, you may substitute with lime juice. Not a fan of meringue?  Use whipped cream as an alternative topping for the tart!

Filed Under: American, Desserts, Fruits Tagged With: , , , ,
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