sweets

Pear Clafoutis

In honor of Queen Ina Garten’s new cookbook Cook Like A Pro, this weekend I pulled out a recipe from another classic, Barefoot In Paris, as it also makes a second appearance in this new cookbook. I’ve made a clafoutis before here, but fall temperatures call for cozy fall flavors, and a custardy, cinnamon-y, pear dessert seemed like the right move. For those who weren’t around last time, a clafoutis is a baked french dish that’s a bit like a cross between a dutch baby and a custard, traditionally made with dark cherries but so delicious with other sturdy fruits as well. It’s incredibly easy to make, requires one bowl and 15 minutes of prep, and can be done within the hour, so really there’s no excuse NOT to make it.

Now let’s talk a little bit about cookbooks. Anyone who knows me knows that I have the most excessive collection of cookbooks. If I see one I like, I can’t stop myself, and suddenly I’m at the checkout counter handing over my card and leaving with another book under my arm. The thing is though, I would probably be nothing without them. I look over my collection of books from some of the people I look up to most and realize how much they’ve taught me, and how much they’ve inspired me to do better, be brave, and trust my instincts. It was countless episodes of Barefoot Contessa that I watched in high school that made me start to see cooking as something other than a chore. It was Ina Garten, who, back when all I was baking were Toll House chocolate chip cookies and some apple pie, taught me about flavors and to never settle for less than the best. Good vanilla is a lifestyle people!!! I love my cookbook collection and here’s to many more years of adding to the pile. But, for now, here are some of my favorites:

  1. The Smitten Kitchen Cookbook, by Deb Perelman of Smitten Kitchen
  2. Molly on the Range, by Molly Yeh of My Name is Yeh
  3. The Fearless Baker, by Erin McDowell
  4. Foolproof, by Ina Garten
  5. Cooking For Jeffrey, by Ina Garten
  6. Genius Recipes, by Kristen Miglore of Food52
  7. Florentine, by Emiko Davies

 

See? I wasn’t kidding. Now if only I could get to the books at the bottom…

 

Go forth and start cooking, but before you do, here are 5 things to be happy about today!
ONE. Halloween themed TV episodes.

TWO. 
Dinners that you start preparing in the morning and that cook all day, surrounding you and your house with comforting smells.

THREE. 
Crisp walks through the changing leaves.

FOUR. Kraft mac and cheese.

FIVE. Walking through a greenhouse when it’s cold out and feeling warm and refreshed.

Makes: 8 servings
Prep Time: 15 minutes
Bake Time: 35 to 40 minutes

Ingredients
adapted from 
Barefoot In Paris

1 tablespoon butter, softened
1/3 cup + 1 tbsp white sugar, separated
½ tsp cinnamon
3 eggs, room temperature
6 tbsp all purpose flour
1½ cups heavy cream
2 tsp vanilla extract
1 tsp lemon zest
¼ tsp kosher salt
2 to 3 ripe but fragrant Bartlett pears
Confectioners’ sugar

Steps

ONE. Preheat the oven to 375ºF. In a small bowl, mix together the 1 tablespoon of sugar and the cinnamon. Using the tablespoon of softened butter, grease a 10 inch round baking dish entirely, and then sprinkle the cinnamon sugar so that it coats the bottom and sides completely, tapping out the excess.

TWO. In the bowl of a stand mixer, beat together the eggs and remaining granulated sugar for 3 minutes on medium speed until light and fluffy. Then, with the mixer on low, add the flour, heavy cream, vanilla, lemon zest, and salt. Mix until combined, then turn the mixer off and let the mixture sit for 10 minutes while you prepare the pears.

THREE. Peel, halve, core, and slice your pears into thin slices, then fan them out in the bottom of your prepared dish as desired. Pour the batter on top of the pears and place the dish on a baking sheet to catch any spills and make it easier to transfer into the oven.

FOUR. Bake the clafoutis for 35 to 40 minutes, or until the top is golden. This dish can be served warm or room temperature, sprinkled with confectioners’ sugar or with a scoop of vanilla ice cream.

Happy Tuesday!!! xoxoxoxD

sweets

Cinnamon Plum-Apricot Pie with Vanilla Pouring Custard

Hello friends! After a week’s break I am back, and I bring more summer pie! Last week, my family and I took a trip to Portland, Maine, one of our favorite places, and it was exactly what I needed to clear my head. The city was named Bon Appetit’s city of the year, and for good reason. Portland is a food-lover’s paradise, but more specifically, a baked-good lover’s paradise. Every morning I had some form of doughnuts, pie, or cinnamon rolls with some of the best coffee I’ve ever had, and I’m not kidding when I say that if the winters there didn’t get so cold, I would move there immediately.


If you’re planning a visit any time soon, here are the top three places from me:

ONE
. Tandem Coffee Roasters (above right photo): a bakery/ coffee shop in a refurbished gas station, aka the most aesthetically pleasing and delicious place in the world
TWO. The Holy Donut (above left photo): the only thing you need to know about this place is that the doughnuts have MASHED POTATO in them!!! The result is the most tender, pillowy doughnut you’ll ever have (my favorite is the maple one!)
THREE. Two Fat Cats Bakery: the pie here is UNBELIEVABLE, and the inspiration behind today’s recipe. (ALSO, I was told they now ship their pies, you’re welcome!)


Something that I like to do with my friends and have been trying to do more of recently is occasionally make a list of 5 things to be happy about, just to keep things in perspective, so before we get started, I’m going to share some with you as well!

ONE
. An unusually cool day in the summer, giving you a preview for the Fall season ahead, and a reason to sit on the porch with a hot cup of tea.
TWO. Finally finishing that book that you’ve been reading for months.
THREE. Freshly baked cinnamon rolls on a Saturday morning.
FOUR. Lying in bed listening to thunder outside as you fall asleep.
FIVE. That one TV show that you know front and back but never get tired off. (For me it’s Pushing Daisies!!).


OKAY now that that’s covered, some quick notes about today’s recipe. This beautiful pie is brought to you by The Four & Twenty Blackbirds Pie Book (buy it here!), which covers truly every question you could ever have about pie. This one in particular originally featured only apricots, but since I had such a difficult time finding apricots around me, I had to improvise without abandoning the recipe all together, hence, the plums. Technically, the fruit I used was an apricot/ plum hybrid called an Aprium, which I had NEVER heard before. They tasted more like plums than apricots really, but both fruits would be spectacular with the cinnamon and vanilla custard. Also, the thickening agent in this pie is potato starch, which I had never encountered before but am now in love with. According to the book, it’s easier to find than tapioca and more effective than cornstarch, which leaves a gritty texture often. I used one from Bob’s Red Mill and was so happy with how the filling came together in a way that was thick but not gelatinous, and certainly not soupy. Finally, this pie was designed specifically to pair with the Vanilla Pouring Custard, so I would highly recommend following through with it. However, this custard can go on so many things- cakes, other pies, ice cream, straight from the pot to your mouth (??), idk, I’m not judging here. Now quick, let’s get baking!

Adapted from: The Four & Twenty Blackbirds Pie Book
Makes: 1 double crust pie + approximately 2 cups custard

Pie Ingredients

Pie Crust recipe for 1 Double Crust pie, found here
1½ lbs. apricots/ plums (or both!)
2 Tbs lemon juice
½ cup white sugar
¼ cup brown sugar, packed
1 tsp cinnamon
½ tsp kosher salt
3 Tbs potato starch
Egg wash (1 egg + 1 Tbs water)
Demerara sugar

Pie Steps

ONE. Before starting your filling, prepare your pie dough following steps 1 through 4 of this recipe here. After the 30 minute chilling period, roll out half the pie crust and line your pie plate, then roll out the other half and chill both halves in the fridge while you make the filling. Preheat your oven to 425ºF.

TWO. Wash your fruit and cut in slices (in half, then in half moon slices), removing the stones. Toss the fruit with the lemon juice to prevent browning. In a small bowl, mix together the sugars, cinnamon, salt, and potato starch, then add this sugar mixture to the fruit. Stir until everything is evenly combined.

THREE. Pour this filling into the prepared pie shell, then place the top crust over it. You can do whatever you’d like here, whether you feel like a lattice or a full top crust! Brush the top with egg wash, and remember to cut some air vents if doing a full top crust. Sprinkle with demerara sugar and place the pie on a sheet pan (with raised edges), to catch spills and drips.

FOUR. Bake the pie at 425º for the first 20 minutes on the bottom most rack of your oven. When 20 minutes are up, turn the oven down to 375ºF, then bake for another 30 minutes. Keep watch for the crust, specifically the edges, which can burn, and cover with tin foil or pie crust protectors as necessary. Allow the pie to cool completely (to set the filling), before reheating and serving with Pouring Custard!

Vanilla Pouring Custard Ingredients

2 cups whole milk
4 large eggs
1 tsp cornstarch
4 Tbs white sugar
2 tsp vanilla extract, or 1 tsp vanilla bean paste
1 or 2 Tbs dark rum (optional)

Vanilla Pouring Custard Steps

ONE. In a heavy-bottomed saucepan, heat the milk over medium heat until it’s just about to boil, but doesn’t quite yet. Keep an eye on it, it heats up faster than you think!

TWO. In another bowl, whisk together the egg yolks, cornstarch, and sugar until pale yellow. Carefully and VERY slowly, drizzle some of the hot milk into the egg yolk mixture, whisking constantly so as not to cook the eggs. This tempers the egg mixture and allows you to add it back to the milk without accidentally making scrambles.

My baking setup is usually this chaotic, I spy an espresso maker cluttering up this counter!

THREE. Add the tempered egg mixture to the rest of the milk in the saucepan and cook on low, stirring occasionally with a wooden spoon until the consistency is slightly thickened and coats the back of the spoon. *It took me a long time to get the custard to thicken, but don’t be tempted to turn the heat up too high because that tends to curdle the mixture. Just be patient!

FOUR. Place a sieve over a medium bowl and strain the custard to remove any lumps and give you the smoothest product. At this point, stir in the vanilla (and rum if you’re using it!). This is best served still warm, and trust me, there is no limit to how much you can pour on one slice of pie.


YUM!!! xoxoxoxoxoxoxD

 

sweets

Summer Fruit Galettes

Hello and welcome back! I apologize for being M.I.A. last week, in the midst of spending time with friends I don’t get to see a lot, I realized I had nothing to share with you all and rather than throw something together last minute, I figured I would take some time this weekend to bring you something extra nice. SO, for today’s post, you get not one, but two summer fruit galette recipes!! I went to the farm on Saturday with no recipe ideas or direction and hoped that something would jump out and tell me what to bake, and lucky enough, I immediately found some ripe peaches, blueberries, and the most beautifully colored sweet cherries I’ve ever seen!  To my dismay, the cherries lost a lot of their vibrant color during the baking, but it was still SUCH a good combo. However, if this bothers you, you can use dark sweet cherries, or substitute with tart cherries and add a few tablespoons more sugar to compensate.

We have finally hit peach season, and I could not be happier about it. In my humble opinion, peach season might be the greatest time of the year, you know?? Naturally, this means that peaches are the star of both of these galettes, which truly could not be simpler. For those who have never made or seen one of these before, a galette is a type of french tart (it can be sweet or savory), where the bottom crust folds up the sides and keeps all the juices ad flavors inside, WITHOUT a pie plate! That’s right, this is a pie that can be baked on a sheet pan! It is the ultimate combination of fancy and rustic in all the right ways.

As if it couldn’t get any better, this is also probably the quickest pie/tart dessert, since there’s only one crust, a simple filling, and no fussy crimping of edges. Not counting dough chilling time, this galette could be warm out of the oven in less than an hour to satisfy your pie cravings at any time, day or night. Without further ado, let’s get baking!


Makes: 
2 galettes, 6-8 servings each
Prep Time: 30 minutes
Inactive Time: 1 hour
Bake Time: 35 minutes
Total Time: ~2 hours


Galette Dough (makes 2 galettes)

2½ cups all purpose flour
2 tbs white sugar
Pinch of Kosher salt
16 tbs (2 sticks) unsalted butter
½ cup ice water

Galette Dough Steps

1. Using a food processor, blend together the flour, sugar, and salt to incorporate evenly.

2. Cut the butter into relatively even cubes and add to the processor as well, pulsing 8-10 times until the butter is mixed in and resembles the size of peas in the flour.

3. Slowly drizzle in the ice water while pulsing another 8-10 times, until the dough is crumbly, but still comes together when you pinch it. If your dough seems to dry, add up to 2 tablespoons more ice water gradually. Divide the dough in half and form 2 discs, slightly flattened on top for easier rolling out later. Refrigerate for at least 1 hour.

 

Peach-Blueberry Filling Ingredients

3 peaches, peeled and cut into thin slices
½ pint blueberries
Splash of vanilla extract
¼ cup sugar
1½ tsp cornstarch

 


Peach-Blueberry Filling Steps

1. Combine peaches and blueberries in a large bowl.

2. In a smaller bowl, mix together the sugar and the cornstarch. Add this mixture to the fruits and stir until everything is evenly coated. Let sit for 15 minutes or until the fruits start to release their juices.


Peach-Cherry Filling Ingredients

3 peaches, peeled and cut into thin slices
1 rough cup cherries, pitted
Splash of vanilla extract
¼ cup sugar (1/3 cup if using sour cherries)
1½ tsp cornstarch


Peach-Cherry Filling Steps

1. Combine peaches and cherries in a large bowl.

2. Like above, mix together the sugar and the cornstarch, then add this mixture to the fruits and let sit for 15 minutes.

 


Galette Assembly Extras

1 egg
1 tbs water
Demerara sugar

Galette Assembly Steps

1. Preheat the oven to 400ºF.

2. On a floured surface, roll out one of your galette doughs into a rough circle about ¼ inch thick.

3. Carefully transfer this dough to a piece of parchment paper on your baking tray. In the center of the dough, carefully mound your fruit filling, leaving plenty of room on all sides for folding of the crust. If you’re worried that your fruit filling will be too runny, use a slotted spoon to transfer to control how much of the fruit juices are added in.

3. Gently fold the sides of the galette up over the fruit, as if you’re pleating the dough. This can be as messy as you like, I promise it will look beautiful no matter what!

4. Once you’re happy with the look, beat the egg with the water and brush onto the dough and sprinkle generously with the sugar. This will give the crust a nice golden brown color and a beautiful crunch.

5. Bake the galette for 35-40 minutes, or until the filling is bubbly and thickened, and the pastry is golden brown and crisp.

6. Allow to cool, at least slightly, before serving. Best eaten with a scoop of vanilla ice cream and a good cup of tea.

YUM! xoxoxo

sweets

Blueberry Slab Pie

Welcome back my friends, I hope you haven’t all melted into puddles on the floor in this heat, I know I was certainly close. Leaving the house when it’s 100 degrees outside can be daunting, but if I was going to do it for anything, it would be for margarita ingredients you know? Yes, I realize that this recipe is about blueberry pie, but this is crucial. Last week, I somehow managed to injure my hand while juicing limes, which seems like an achievement even for me, so guess whose electric citrus juicer arrived on Saturday?? Naturally I had to test it out, and used this recipe, which is quite possibly the easiest and most foolproof of margarita recipes. It’s worth noting that my mom thinks this is a little too strong so we add some simple syrup to sweeten hers up, but I’ll leave that decision up to you.

But anyway, let’s talk about slab pies. For those who have no clue what that is, a slab pie is a pie baked in a large sheet pan (with raised sides, of course), resulting in a giant rectangular pie with all the buttery crust and jammy filling of a regular pie, but with THREE TIMES THE SERVINGS. If a regular 9″ pie can serve 8 people on average, a slab pie can serve up to 24 people depending on how big you slice it. If that isn’t your dream come true, then I don’t know what is! And, while we’re on the subject, this would be the perfect dessert for a July 4th BBQ- cut it into large squares, break out the vanilla ice cream, and  BOOM, you’re the star of the party.

This recipe uses my favorite pie crust recipe from Queen Ina Garten, and is filled with a blueberry filling so summery and perfect that it will bring tears to your eyes. While I am awaiting an August trip to Maine for my favorite blueberries, the ones at home worked out just splendidly. One word of caution that I have is in the transfer of pie crust from your rolling mat to your sheet pan. You’re maneuvering a large piece of dough, so I found it helpful to make sure it’s properly floured and folded in half twice to transfer, eliminating the risk of ripping the dough in too many places. Remember to breathe, stay calm, and know that rips, tears, and imperfections are ALSO beautiful! Let’s get baking!!

Serves: 16-24 people
Prep Time: 45 minutes
Bake Time: 1 hour
Total Time: ~2 hours

Pie Crust Ingredients (1 full recipe for top crust, 1 full recipe for bottom crust)
adapted from Ina Garten’s Perfect Pie Crust 

12 tablespoons cold unsalted butter, diced into cubes
3 cups all purpose flour
1 tsp kosher salt
1 tbs white sugar
1/3 cup cold shortening
½ cup ice water

Pie Crust Steps

1. In the bowl of a food processor, add the flour, salt, and sugar, then pulse 3-4 times to mix. Add in the cubed butter and shortening and pulse an additional 10 times or so, or until the butter is the size of peas and is evenly incorporated.

2. With the food processor on low, slowly add  in the ½ cup ice water and process until the dough comes together in a ball. Turn out onto a sheet of plastic wrap, and flatten into a disk. Wrap tightly and chill in the fridge for at least 1 hour. Repeat for the top crust.

 

Blueberry Filling Ingredients

5 pints blueberries
1¼ cups white sugar
½ cup flour
Kosher salt
Zest of one lemon
1 tsp vanilla extract
1 tsp cinnamon


Blueberry Filling Steps

1. Easy-peasy, toss all the above ingredients together in a large bowl, set aside while you roll out the pie crusts.

 

Slab Pie Assembly Extra Ingredients

1 egg
1 tbs water
Demerara Sugar


Slab Pie Assembly Steps

1. Preheat your oven to 400ºF. On a large silpat mat or floured surface, roll out your first batch of pie crust into a large rectangle- make sure you have an extra inch on all sides compared to the size of your sheet pan, so that it can cover the sides. For reference, mine was roughly 10″ by 16″.

2. To transfer the bottom crust to the baking sheet, carefully fold the crust in half vertically, then again horizontally, and place in one corner of the tray. Unfold veeeeeeery carefully, and gently pull into place as needed so that the bottom and sides are covered. Pour in the filling.

3. Repeat the rolling and folding process for the top crust and place into position. Fold the bottom crust over the top crust and crimp all the edges using a fork or your hands. Cut several slits in the top of the pie to release the steam, and brush the entire top with egg wash (1 egg + 1 tbs water). Sprinkle generously with demerara sugar.

4. Bake at 400ºF for the first 20 minutes, then turn the oven down to 350ºF and bake for an additional 40 minutes, checking every 15-20 minutes or so to make sure the edges aren’t browning too much. If you find that the crust is getting too dark for comfort, cover the dark areas with tinfoil to prevent burning.

5. Cool completely to allow the filling to set, but it can be warmed again for serving! Serve with a scoop of ice cream and enjoy!

xoxoxoxoD

sweets

New York Cheesecake with Roasted Blueberry Sauce

Hello! I’m here to talk about cheesecake. Before this weekend, I’ll be honest, I had never made a cheesecake in my life. For some reason, I had it in my head that it would be so difficult and it kept me away for years. But then, after quite some begging from my sweet sister Clare (who’s favorite dessert is a good cheesecake), I obliged for her birthday weekend. I followed a recipe from my newly purchased “Vanilla Bean Baking Book” by Sarah Kieffer, and WOW how cute. There’s an entire page in the back for music to listen to while baking!! Anyway, I used her “Classic Cheesecake” recipe as my guide and got going. To my surprise, it was SO simple and SO rewarding. It bakes up smooth and creamy, with a crisp and buttery graham cracker crust, and it’s perfectly offset by the tart, citrusy blueberry sauce that I added. All in all, a perfect combination for a summery dessert, and I am quite pleased with myself.

I think we’re just about in summer now, and the idea of going to the farm and getting fresh corn and watermelon and greens is almost too much to bear. I feel some corn chowder in my future and I’ve never been more excited. But I’ve also hit a kind of inspirational roadblock, so if there’s anything that any of you feel like seeing, by all means, let me know!

But for now, I’ll keep it short and sweet, and let’s get to the baking!

Makes: 1 9″ cheesecake, serves 10-12
Prep Time: 30 minutes
Cook Time: 1 hour- 1 hour 15 minutes
Inactive Time: 5 hours (for chilling)
Total Time: 6.5 hours

Cheesecake Ingredients:
adapted from The Vanilla Bean Baking Book

For the crust:
2 cups graham cracker crumbs (or 14 whole graham crackers, pulsed in the food processor)
¼ cup granulated sugar
5 tbs unsalted butter, melted

For the cheesecake:
2 lbs cream cheese, at room temperature
1 cup sugar
2 cups sour cream
1 tsp vanilla extract
½ tsp salt
2 tbs unsalted butter, melted
3 large eggs, at room temperature
1 egg yolk, at room temperature


Cheesecake Steps:

1. Preheat your oven to 325ºF. If you’re using whole graham crackers, pulse the pieces in the food processor until they resemble fine crumbs. Add to a medium mixing bowl. If starting with pre-made crumbs, start now!

2. Whisk together the crumbs and the granulated sugar until combined. Drizzle in the melted butter and mix until all the crumbs are coated and pack together if you squeezed them. Pour into a 9″ springform pan and pack down the crust firmly using the bottom of a measuring cup or other flat utensil. I spread most of the crust on the bottom and some up the side of the pan, but if you like a thicker crust, feel free to put less on the sides. Bake the crust for 10 minutes until slightly crisped and golden.

3. Once the crust has cooled, wrap the sides of the pan with aluminum foil (shiny side facing out) to keep the sides of the cake from browning during baking.

4. Meanwhile, whip the cream cheese in the bowl of a stand mixer until light and fluffy, about 5 minutes. Scrape the sides of the bowl 2 or 3 times during the process to make sure that everything is completely smooth.

5. Add the sugar and beat on medium speed, scraping the bowl down 2-3 times as well. Then, add in the sour cream, vanilla, and salt, and beat until incorporated. Drizzle in the melted butter on low speed.

6. With the mixer running on medium, add the eggs and the egg yolk one at a time, mixing until combined after each addition. At this point, scrape down the bowl again to make sure that the bottom and sides are all evenly mixed.

7. Pour the filling over your cooled crust and smooth out the top if necessary. Tap the pan on the counter until all the air bubbles rise to the surface- it will take a few tries, there are a lot of bubbles!

8. To bake, place the tin foil wrapped pan in a large roasting tray. Create a water bath by pouring boiling water into the roasting tray so that it reaches about halfway up the springform pan. This will keep the cake moist and prevent any cracks during baking. *Tip- it’s easiest to place the roasting tray on the rack of the oven with the springform pan already in it, and pour the water in then, so that you’re not juggling a tray of boiling water and cheesecake batter into a hot oven!

9. Bake the cheesecake for 1 hour without opening the door. After 1 hour is up, check the cake. If the outer 3 inches or so are set and the middle is still slightly jiggly, then you’re finished. If this is not the case, bake for another 10 to 15 minutes. At this point, turn the oven off and open the door just slightly, and allow the cake to cool here for 30 minutes.

10. Remove from the oven and place on a wire cooling rack. Run a thin knife around the outside of the cake to loosen it from the pan before cooling, then allow to cool completely. Once the cake is cooled, cover the top with a piece of parchment paper and chill in the fridge for 5-6 hours or overnight.

11. To remove, run your knife around the edges once more, then carefully remove the outside ring of the springform pan. Slice the cakes into desired sizes and top with a generous portion of the roasted blueberries (recipe immediately below). Yay!


Roasted Blueberry Sauce Ingredients:

2 cups blueberries
3 tbs granulated sugar
Zest of ½ lemon


Roasted Blueberry Sauce Steps:

1. Preheat your oven to 425ºF. Place the blueberries in a shallow roasting dish and sprinkle the sugar and lemon zest over the top. Mix to combine.

2. Roast the blueberries for 15 minutes until they are just beginning to burst. Stir the berries around 2-3 times during the roasting to make sure everything is cooking evenly.

3. Allow to cool slightly before serving. This would also be delicious on top of ice cream, pound cake, cocktails, you name it!

xoxoxoxoxoD

 

 

sweets

Tart Cherry Clafoutis

Alright folks, I’m here to talk to you about clafoutis. If you’re not familiar with what that is, it’s a type of baked French dessert with a thin, eggy batter that bakes into a custard-y cake studded with the fruit of your choice. This was my first attempt at clafoutis and let me tell you, I am a changed woman. The recipe I followed, which you can find here, used pitted sweet cherries, but because I had 2 jars of tart cherries I decided to try those out instead and let me tell you I was not disappointed. A generous sprinkling of sugar caramelizes into a crisp, top layer, while the vanilla-almond scented batter is perfectly offset by the slight sourness of the cherries.


It reminds me slightly of a more substantial Dutch Baby, and I am not joking when I say this was the easiest baking project I have ever undertaken. You have 50 minutes total? You can make this, and 45 of those minutes are spent baking anyway. It’s crucial that the batter is completely mixed without lumps, so the entire thing should be blended before baking, preferably with an immersion blender, but it can also be done in a regular blender as well, never fear!

I know this picture doesn’t do it justice, but i needed everyone to see how thin it baked up and the LAYER of custard it produces.

I think I’m finally off my rhubarb kick, so thank you all for sticking with me! I also realized that it’s been ages since I’ve posted a savory recipe and for that I apologize, I find myself cooking the same meals lately (I’ve been in a bit of a dinner rut), and branching out more into baked goods. The good news is that with the warm months comes fresh produce, so some new dishes will be coming soon, never fear! But until then, I really suggest that you bake this dish up at your earliest convenience, most fruits can be substituted for the tart cherries, and it becomes the easiest (but also still impressive) dessert.
Let’s get baking!

Makes: 10-12 servings
Prep Time: 5 minutes
Bake Time: 45 minutes
Total Time: 50-60 minutes

Ingredients
Adapted from “David Lebovit’s Cherry Clafoutis” on Food52
2¼ cups (1¼ lbs) pitted cherries, I used tart, but sweet will also do! (Can also be done with berries, pears, peaches, etc.)
3 eggs, room temperature
½ cup all-purpose flour
1 tsp vanilla extract
¼ tsp almond extract
½ cup + 3 tbsp white sugar, divided- ½ cup is in the batter, remaining tablespoons go on top for baking
1 1/3 cups milk
Softened salted butter, for greasing the dish

Steps

1. Preheat your oven to 375ºF and generously grease a 2 quart baking dish (mine was roughly 9″x13″). When I say generously I really do mean it, I thought I had done enough and there was still some sticking in the corners.

2. If your cherries are fresh, wash and pit them, or if they are jarred in juice, drain. Spread the pitted cherries on the bottom of the dish evenly, but don’t obsess over it because they will shift when the batter is poured in.

As a side-note, look at this fun summer tablecloth!!!!

3. In a large mixing bowl, add eggs, flour, vanilla and almond extracts, white sugar, and milk. Using the aforementioned immersion blender (or regular blender), blend this batter thoroughly until smooth, so that all the ingredients are fully incorporated.

4. Pour the batter over the cherries and sprinkle the top with the remaining 3 tablespoons of sugar.

5. Bake for 45 minutes until the top is brown and crisp, and a knife comes out ~mostly~ clean.

This can be served warm, room temperature, or cold, with ice cream, whipped cream, but it’s also perfect on its own!
xoxoxoxoD

 

 

sweets

Rhubarb Snacking Cake

HELLO! I bet you thought I was done with the rhubarb recipes, huh? Well, I’m sorry to report that since I have a combination of no self control and no concept of how much rhubarb is too much rhubarb, I bought about 12 stalks too many and they are currently taking up more of the fridge than is convenient. So, until such time as I find recipes for all of it, the winners will undoubtedly find their way here. Today’s recipe is a slightly adapted version of this one from The New York Times. That recipe uses the name “quick bread”, but in my opinion, this turned out with more of a cakey texture, hence my renaming it to a snack cake. In addition to the name change, I switched out lemon zest for the orange zest (I know that might be weird, but I don’t love the rhubarb and orange combo), and sprinkled the top with some turbinado sugar for a nice crispy lid.

The result is a wonderful mix of bright lemon, caramelized sugar, and tart rhubarb, which bakes into little pockets with an almost jam-like texture. It is delicious on its own with a nice cup of tea, served warm with some butter or a light confectioner’s sugar glaze, but could also benefit from a heaping scoop of vanilla ice cream or a quick toasting. ALSO, this recipe can actually serve as a base for any number of other fruits, including blueberries, strawberries, or peaches.

Now I’d like to tell you that by this time next week I’ll be off my rhubarb kick, but I’m afraid to make that promise so I guess we’re just going to have to see. I hope you stick with me while I ride this out. Now let’s get to it!

 

Ingredients
(adapted from The New York Times “Rhubarb Quick Bread”)

8 tablespoons (1 stick) salted butter, melted and cooled slightly, plus more for greasing the loaf pan
1 cup granulated sugar
1 tbs lemon zest (if you’re really tied to the orange zest, it can be substituted here)
1/3 cup whole-milk yogurt (this makes for SUCH a moist cake)
2 large eggs
1¾ cup all-purpose flour, plus more for coating the loaf pan
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1¾ cups diced rhubarb (about 4 large stalks)
1 tbs turbinado sugar, for topping

 

Steps

1. Begin by preheating your oven to 350ºF. Generously butter and flour your loaf pan. Set aside.

2. In the larger of two bowls (you don’t even need a mixer for this one!), mix together the melted butter, sugar, lemon zest, and yogurt until smooth. Whisk in the eggs one at a time until combined. In the second bowl, combine your flour, baking powder, baking soda, and salt.

3. At this point, thoroughly wash your rhubarb and cut into roughly ½-inch pieces. Add the flour mixture and 1½ cups of the diced rhubarb (saving the last ¼ cup for the top) to the butter mixture and mix until just combined.

4. Spread the batter evenly into your loaf pan and artfully top with the remaining rhubarb and a sprinkling of the turbinado sugar.

5. Bake for 50-60 minutes, or until the edges are crisp and golden, and a cake tester comes out clean. Allow to cool for 10 minutes before removing from the pan. And, technically you’re supposed to cool it completely then before slicing, but I was so impatient and it was 10pm and I cut it almost immediately. While I wouldn’t ~really~ recommend doing this because the cake tends to crumble, I have to say nothing really beats the taste of cake still warm from the oven. I’ll leave the choice up to you!

Enjoy!!

xoxoxoxoxoxoD