5 medium-size peaches, peeled, pitted and sliced (about 5 cups)
1 cup blueberries
1 Tbs. plus 1 tsp. unbleached all-purpose flour; more for rolling the dough
1 egg
1 tsp. heavy cream or whole milk
2 Tbs. granulated sugar
1/2 tsp. plus 1/4 tsp. ground cardamom
Kosher salt
1 Tbs. plus 1/4 tsp. fresh lemon juice
1/2 tsp. pure vanilla extract
2 tsp. turbinado sugar
2 Tbs. honey
2 Tbs. hazelnuts, toasted, skinned, and finely chopped
Heat oven to 400°F.
Place first 5 ingredients in the bowl of a food processor and pulse to mix. Then add the butter to the flour mixture and pulse until the butter is the size of peas. Open the processor and drizzle the vanilla extract over the mixture. Pulse until the dough just comes together. Gather into a ball, press into a disk, wrap and refrigerate until firm – at least 30 minutes.
Press dough onto bottom and up sides of ungreased 9-inch tart pan with removable bottom. Prick bottom and sides of crust with fork. Bake 10 minutes or until light golden brown. Remove crust from oven.
Reduce oven temperature to 350°F.
In a large bowl, whisk the flour, granulated sugar, 1/2 tsp. of the cardamom, and 1/8 tsp. salt. Add the peaches, 1 Tbs. of the lemon juice, and the vanilla; toss gently to combine.
Assemble filling mixture in tart crust. Bake 32-40 minutes or until crust is golden brown and filling is set.
Meanwhile, in a small saucepan, bring the honey, the remaining 1/4 tsp. lemon juice, the remaining 1/4 tsp. cardamom, and 1/8 tsp. salt to a simmer. Cook for 1 minute, and then remove from the heat. Let stand 1 minute. Sprinkle the warm tart with the hazelnuts, and drizzle with the warm honey.
Serve warm or at room temperature with the whipping cream.
Mix flour, oil, water and salt to a dough. Dough should not be sticky. Roll out to a thin disc and spread with topping.
Ingredients for a savory topping for one pie
1 crème fraiche
1 fromage blanc
possibly a bit of heavy whipping cream
Salt
Pepper
Nutmeg
1 sweet onion thinly sliced
5 slices of bacon cut in slivers
You can also add Gruyere, goat cheese, mushrooms, etc.
Saute bacon to render some of the fat. Reserve bacon fat and saute onions.
Combine crème fraiche, fromage blanc, and whipping cream if mixture is too thick to pour. Spread half of the mixture on thinly rolled out dough and sprinkle with onions, bacon and other toppings if used.
Bake on pizza stone at 450°F for about 15 to 20 minutes.
Ingredients for an apple topping for one dessert pie:
1 crème fraiche
1 egg
1/4 cup sugar
1 teaspoon cinnamon
3 -4 apples depending on size
Calvados to flambé
Peel and thinly slice apples. Combine all ingredients except for the calvados into a bowl and let sit for about 1 hour before spreading on rolled out dough. Flambé with warmed calvados.
Combine the butter, sugar, and salt in a stand mixer bowl. Mix on low speed until teh butter combines with the sugar but isn’t perfectly smooth, 1 to 2 minutes. Add the flour and ground espresso and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don’t overmix. Roll and cut
To bake:
Preheat oven to 300°F and bake until the top looks dry and the color has darkened slightly (about 30 min.)
Put chocolate and shortening in a small bowl. Melt in microwave until just about melted. Still pieces of chocolate in bowl that should melt as soon as stirred. Dip half of each heart into the chocolate and set on cooling rack to dry.
2 slices of old bread per person or however many toasts they want to eat
Whisk ingredients in shallow bowl.
Soak slices of bread for a few minutes. Heat non-stick pan with some oil and butter. Fry bread on both sides until golden brown on medium heat to allow the bread to cook through like a custard.
Line jelly-roll pan with parchment paper. Butter the paper and dust thin layer of flower on butter. Set rack in the middle of the oven and preheat to 400°F. Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering. Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm. Attach the bowl to the mixer and with the whisk attachment, whip on medium-high speed until the egg mixture is cooled and tripled in volume. While the eggs are whipping, stir together the flour, cornstarch, and cocoa. Sift 1/3 of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another 1/3 of the flour mixture and finally with the remainder. Scrape the batter into the prepared pan and smooth the top.
Bake the genoise for about 9 to 10 minutes, or until well risen, deep and firm to the touch. (Make sure the cake doesn’t over-bake as it will make it hard to roll.) If necessary, use a small paring knife to loosen the cake from the sides of the pan. Spread kitchen cloth on working surface and sprinkle with sugar. Invert the cake onto the kitchen cloth and let the cake cool right side up for a minute. Remove the paper and immediately roll into a log.
Chocolate Ganache Icing
4 ounces bittersweet chocolate
2/3 cup heavy cream
Chop chocolate into small pieces and place in a medium bowl. Heat cream on stove until bubbles begin to appear around the edges (don’t boil) and pour over the chocolate. Let stand for 5 minutes and stir until smooth. Refridgerate until coldbut not solid, stirring occasionally.
Cream Filling
2 cups heavy cream
1 teaspoon Cognac
sugar or vanilla sugar to taste
some of the chocolate ganache from the icing
Decorations Marzipan Mushrooms: Roll half of the marzipan into balls for the caps and half into cylindrical lengths for the stems.
Holly leaves: Knead greed color into marzipan and use cutter to cut out leaves.
Holly berries: Knead red color into a tiny piece of marzipan. Roll into tiny balls.
Pine cones: Knead chocolate into marzipan. Form cone shape and use scissors to slash sides of the cones.
(sorry, have not gotten around to translating this one)
Zutaten fuer 4 Personen
600 g Schweinelende
16 duenne Scheiben Speck oder Pancetta
1 grosse Zwiebel
1 Schuss Weissweinessig
1 Becher Creme Fraiche
5 Teel. Senf
Salz
Pfeffer
Zwiebeln wuerfeln und duensten. Mit Weissweinessig abloeschen und solange ruehren bis die Feuchtigkeit verschwindet. Senf und Creme Fraiche hinzugeben und einkochen. Masse ein bisschen abkuehlen lassen.
Schweinelende in 16 Medallions schneiden und mit Salz und Pfeffer wuerzen.
Erst Speck, dann Schweinemedallions, und obendrauf die Senf-Zwiebelmasse legen.
15 min. auf 225 Grad im vorgeheizten Backofen backen.
Position a rack in the center of the oven and heat the oven to 325°F.
Coat a 13×18-inch rimmed baking sheet with cooking spray. Put the chocolate and cocoa in a medium heatproof bowl, add the boiling water, and whisk to combine and melt the chocolate. Set aside to cool slightly.
In a small bowl, combine the flour, baking soda, and salt. Beat the sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape the bowl halfway through. Add the eggs one at a time, beating well after each addition. Slowly add the buttermilk and vanilla—the batter will look curdled at this point. Reduce the mixer speed to low. Alternate adding the flour mixture (in 3 additions) with the chocolate mixture (in 2 additions), ending with the flour mixture. Scrape the batter into the prepared pan and tap the pan on the counter to level the batter.
Bake until the cake springs back when poked in the center with a finger, about 20 minutes. Cool completely in the pan on a wire rack. (Well-wrapped, the cake will keep for up to 2 days in the refrigerator, or up to 1 month in the freezer.)
2.) Making the Chocolate Mousse:
Melt the chocolate and butter in a large bowl set in a skillet of barely simmering water. Remove from the heat and stir with a spatula to combine. Set aside to cool slightly.
Whip the egg whites in a clean stand mixer fitted with a clean whisk attachment on medium-high speed to soft peaks, 1 to 2 minutes. Slowly add the sugar and continue to whip to stiff peaks, 3 to 4 minutes. In a medium bowl, whip the cream with a whisk or electric hand mixer to medium-stiff peaks.
In a small bowl, combine the egg yolks, vanilla, and salt. Mix the egg yolk mixture into the chocolate mixture with a spatula. Fold in the whipped egg whites, then fold in the whipped cream—there shouldn’t be any visible streaks.
3.) Assemble the bombs:
Set two silicone bomb molds that 6 bombs each (3-1/4-inch diameter and 1/2-cup capacity) on a 13×18-inch rimmed baking sheet.
Turn the cake out onto a cutting board. Use a 3-1/8-inch round cutter to cut 12 circles from the chocolate cake. Reserve the remaining cake for another use.
Scoop about 1/4 cup of the mousse into each mold and smear it evenly all over the insides of the molds with the back of a small spoon. Refrigerate or freeze until set, 10 to 20 minutes. Gently press a cake circle into each mold. Cover with plastic wrap and freeze for 5 hours or overnight. Unmold the frozen bombes one at a time onto a wire rack set in a rimmed baking sheet. Let sit until nearly room temperature, 2 to 3 hours.
4.) Glaze the bombs:
Put the chopped chocolate and corn syrup in a medium stainless-steel bowl.
In a small saucepan, heat the cream over medium-high heat until just boiling, then pour it over the chocolate mixture and let sit for 3 minutes. Whisk gently until smooth.
Transfer to a liquid measuring cup for easy pouring. Pour the glaze evenly over the bombs to coat them completely. Refrigerate until set, about 2 hours. (Glaze the bombs no more than 8 hours in advance.) Let the bombs sit at room temperature for about 30 minutes before serving.
Several hours before baking:
In a medium bowl, sift together the flour, baking soda, ginger, cinnamon, cleves, and salt. With an electric mixer, beat the butter and brown sugar until light in color and texture. Beat in the oil until blended. Scrape down the sides of the bowl, add the molasses and the egg, and beat until blended. Stir in the flour mixture until well combined. Wrap the dough in plastic and chill until firm, about 3 hours.
To bake:
Preheat oven to 375°F.
Measure the dough into tablespoon-size pieces and roll each piece between your palms to form 1-inch balls. Roll the balls into granulated sugar to coat. Put the balls 2 inches apart on lightly greased cookie sheets. Sprinkle the tops with more sugar and bake until the center surface of the cookies is barely dry, 9to 10 minutes. Let cool on the sheets for 5 minutes; transfer to a wire track to cool completely.
Several hours before baking:
In a small bowl, combine the flour and salt. In a food processor, combine the 1/2 cup confectioners’ sugar, the pecans, and the coconut. Process until the pecans are finely ground. With an electric mixer, beat the butter until creamy. Add the pecan mixture and beat until well blended. Beat in the lime zest and vanilla. Scrape down the sides of the bowl an dad the flour mixture, beating just until combined. Remove the dough from the bowl, wrap in plastic, and chill until firm, about 3 hours.
To bake:
Preheat oven to 350°F.
Measure the dough into heaping tablespoon-size pieces and roll each piece between your palms to form a ball. Put the balls 1 1/2 inches apart on lightly greased cookie sheets. Bake until the edges fo the cookies barely begin to brown, 12 to 14 minutes. Let cool on the sheets for 3 to 4 minutes and then roll into confectioners’ sugar while still warm. Repeat rolling to create a delicate powdery coating.
In the bowl of an electric mixer, place ground almonds, flour, sugar and lemon zest.
Mix until combined.
Add butter and continue beating for two minutes.
Stir rum and vanilla into egg whites, then add the flour mixture in two additions.
Beat for 2 minutes after each addition, scraping down the bowl as necessary.
Fill each pan with 2 ounces of batter, then add one berry.