sweets

Strawberry (and Rhubarb) Shortcakes

OKAY so I know it’s been ages and I’m terribly sorry. Time once again got away from me and I found myself making some of the same things over again without the motivation to write about them, but we are BACK. I hope everyone’s extended weekends were relaxing and full of guacamole, because mine sure was! I don’t know about you guys, but I love a weekend where I don’t have a single plan lined up. Maybe that’s the grandma in me, but I love waking up on a Saturday and having a leisurely breakfast and taking a stroll around some gardens without worrying about what’s coming next, you know? With the weather being pretty disappointing all weekend, I actually found myself being able to sleep late, spend some time with my sisters, and do some low-maintenance cooking, I truly wish all weekends were like this.

srb10.jpg
Now anyone who knows me knows that I have been obsessing over rhubarb for weeks now, but I’ve been drawing a blank on what to use it for (I’ll gladly take suggestions below, btw). I made a pie, which came out pretty good, but then after that I felt lost as to what should come next. Enter this recipe. I’ve always associated Memorial Day with strawberry shortcake, so when the time came to make dessert for our barbecue it was the first thing that popped into my head. But, since I can never leave anything alone I HAD to change it up, so I reduced down some of my rhubarb and strawberries into a thick, sweet and slightly tart compote and I will probably never make plain strawberry shortcake again.


I used my most trusted biscuit recipe for these shortcakes from the cookbook of the incredible Joanna Gaines because they are truly the flakiest biscuits I’ve ever made, so technically I guess these are more Strawberry Rhubarb Biscuits, but let’s all be real, biscuits and shortcakes are almost identical. Anyway, now that I’ve said biscuits five times in two sentences, let’s just get to it.


Flaky As Heck Biscuit Ingredients
(adapted recipe from 
Magnolia Table by Joanna Gaines)

4 cups self-rising flour
2 tbs baking powder
1 tsp baking soda
1 tbs white sugar
3 sticks salted butter, grated (I’m telling you, grating the butter is the KEY)
2 eggs, beaten
1½ cups Buttermilk
*1 egg + 1 tbs buttermilk + turbinado sugar for topping the biscuits

Flaky As Heck Biscuit Steps

1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and sugar. Add in the grated butter and mix with your hands or a pastry blender until the butter is about the size of peas and is evenly incorporated throughout the flour mixture.

2. Add the beaten eggs and mix with a wooden spoon until the egg is entirely mixed in.

3. Next, add the buttermilk and carefully mix the entire dough together with your hands until a single large ball can be formed; it should be relatively sticky. If the dough seems too dry, add more buttermilk a tablespoon at a time until the desired consistency is reached. Cover the mixing bowl with plastic wrap and chill for 30 minutes to overnight.

4. To roll out, generously flour your rolling surface (I use a silicone mat), and roll your dough into a wide rectangle about ½ inch thick. Using a large cookie cutter, cut 20-24 biscuits and lay them side-by-side on a parchment paper-lined cookie sheet, it’s okay if they’re touching!

5. Before baking, brush with the beaten egg and buttermilk, and then sprinkle with turbinado sugar.

6. Bake for 12-15 minutes or until the biscuits are golden brown and slightly crisp. Allow to cool full before cutting in half and filling.


Strawberry Rhubarb Compote

Roughly 2 cups (about 6 large stalks) Rhubarb, chopped
¾ cups white sugar
1 tsp lemon zest
2 tsp vanilla bean paste (or vanilla extract)
1 tsp cinnamon (if desired, this is optional)
2 lbs. (about 2 cups) strawberries, chopped if large, halved if small

Strawberry Rhubarb Compote Steps

1. In a large saucepan, add the chopped rhubarb, sugar, lemon zest, vanilla, and cinnamon, and mix to combine. Cook on medium heat until the rhubarb begins to soften and break down into a sauce, about 5-7 minutes.

2. Once the rhubarb is almost cooked, add in half the chopped strawberries (use the rest to garnish the shortcakes with) and cook for 5 more minutes, until the strawberries become slightly soft. Set aside to cool until serving.


Whipped Cream Ingredients

2 cups heavy cream
2 tbs white sugar
2 tsp vanilla extract

Whipped Cream Steps

1. In the bowl of your stand mixer, whip together the heavy cream, sugar, and vanilla extract until thick but still scoop-able, about 1-2 minutes on medium speed.

Serving Suggestion

1. To serve, cut each biscuit in half and top with the compote, fresh strawberries, and a heaping spoonful of whipped cream. Repeat 2 or 7 times. YUM.


xoxoxoxoxoxD

 

 

 

sweets

Lemon Meringue Pie (with a broiled top because my dumb torch didn’t have butane)

Welcome friends! Once again I find myself writing posts a whole week late because my concept of time management is just ridiculous. The weekends come and go in such a flash that I never seem to get anything done. (Also, time really flies when you accidentally sleep until 11:30 on Saturdays.)

ANYWAYS, today’s recipe is the classic Lemon Meringue Pie, something that I was hesitant to make after a disastrous attempt several years ago made me too afraid to try again. But after buying a fancy new blowtorch I was excited to see how it carefully toasted the peaks to perfection. Well. Of course things didn’t go to plan. BECAUSE after finishing the whole pie and taking out my torch to begin, I discovered to my dismay that it didn’t come with the butane I needed to get going. As you can see based on the title of this recipe, I’m DEFINITELY not still bitter about it and have clearly moved on. In hindsight, it probably should’ve been obvious that it wasn’t in there, and this could all have been prevented by be opening the packaging more than 30 seconds before I was planning to use it, but I’m not perfect so I made do!

Look at those clean cut lines!!!

In the end, I used the tried and true oven broiler to get the meringue top brown and toasty and, while this isn’t my preferred method (it starts to make the lemon filling too liquid if it heats up too much), it’s how I always remember my grandma making it, so that’s got to count for something! But I digress, let’s get baking!

(recipe adapted from The Fearless Baker + my grandma’s recipe cards!)


Pie Crust Ingredients

1¼ cups All-Purpose Flour
¼ tsp kosher salt
8 tablespoons (1 stick) salted butter, very cold and cubed
3+ tablespoons ice water
1 egg white, beaten

Pie Ingredient Steps

1. Preheat the oven to 425ºF. Mix together the flour and salt in a large bowl. Cut in the butter with your hands or a pastry blender until it’s evenly distributed and roughly the size of peas.

2. In the center of the flour mixture, add the 3 tablespoons of ice water to start and begin kneading with your hands until it comes together as a dough, sparsely adding water if necessary. You know it’s done when it can be gathered into a ball but still feels slightly dry- never wet or sticky. Wrap the dough in plastic wrap and chill for at least 30 minutes.

3. When ready to blind bake, roll out the crust on a well floured surface until it’s a few inches wider than your desired pie plate on all sides, making sure to check that it isn’t sticking anywhere. Carefully transfer to your pie plate; I like to fold mine in half and then in half again, then unfold in the plate, but some people like to roll the dough around the rolling pin and transfer that way.

Okay but this is the neatest pie crust I have EVER made

4. Trim and crimp the edges as desired (I like a fluted crust myself), and prick holes in the bottom of the crust with a fork. Place a square of parchment paper larger than your crust in the middle and fill with pie weights, dried beans, or rice and bake for 15 to 20 minutes, until the crust is just golden.

It’s high time I buy myself some pie weights I think, I waste a LOT of rice doing this

5. Remove the parchment paper and weights and brush the whole crust with one beaten egg white, then return to the oven. Bake for another 12-15 minutes- watch your edges and cover if they begin to brown too fast! Remove from the oven and allow to cool completely before filling.

Lemon Curd Filling Ingredients

12 tablespoons (1½ sticks) salted butter
1 cup white sugar
1/3 cup cornstarch
1¼ cups lemon juice (fresh squeezed, about 5 to 6 lemons)
10 egg yolks (save 6 of the whites for the meringue!!)

Lemon Curd Filling Steps

1. Melt the butter in a heavy-bottomed pot over medium heat. In a separate bowl, whisk together the cornstarch and sugar, eliminating all lumps. Add this mixture to the melted butter, along with the lemon juice and the egg yolks, mixing until everything is combined.

2. Turn the heat to medium-low and mix constantly, this time with a silicone spatula so that nothing on the bottom of the pan starts to burn. The mixture will begin to thicken in 5-10 minutes, and is finished when it looks like it’s just about to start bubbling.

3. Strain this mixture through a sieve to get rid of any accidental cooked egg, and cool in the fridge with plastic wrap pressed directly to the surface to prevent a skin forming. While this chills, make the meringue.

That YELLOW! So fresh! So summery!

 


Meringue Ingredients

6 egg whites
¼ teaspoon cream of tartar
½ cup white sugar

Meringue + Pie Assembly Steps

1. Before you start, make sure the bowl of your mixer and it’s whisk attachment are grease-free. Whip the whites and cream of tartar on medium speed until soft peaks begin to form.

2. Gradually add in the sugar, allowing it to dissolve and be incorporated, then beat the mixture on high until medium-stiff peaks form.

3. Fill your cooled pie crust with the chilled lemon curd spread evenly. Generously dollop the meringue on top and spread to the edges. I like mine piled high up and swirled so that when it toasts, the peaks and swirls are highlighted golden brown.

Obviously with a torch you’ll get a more controlled, even color, but all things considered I’d say this looks pretty delicious!

4. Once you’re satisfied with the look, you can use a kitchen torch to toast the meringue, or you can place the pie on a high rack in your oven and broil on low for 2-3 minutes- do NOT take your eyes off it, it can go from barely toasted to burnt in two seconds in the oven!

Now go bask in the glow of the compliments from your friends and family because this pie deserves them! xoxoxoxox

ALSO while we’re here, it is my dearest mom’s birthday today, so while we won’t be having this pie to celebrate, this post is dedicated to you. YAY!

Some pretty epic meringue height here!
sweets

Fresh Fruit Tart

So ever since we’ve had a minimum of one nice day a week, I have convinced myself that the warm weather is here to stay, and with that comes an overpowering desire to bake with summer fruits, you know? I’ve been waiting for the rhubarb to arrive at the farm since practically last spring, but thanks to the stubborn cold weather, it won’t be for sale for around another month. A MONTH. I am devastated, as you can imagine, so to try and fill the void left in its wake, I made this tried-and-true fruit tart last weekend and I am happy to say that there was not a crumb left after dessert.

It begins with a buttery tart shell with just a hint of sweetness, topped with vanilla pastry cream that is literally so good that I ate the leftovers out of the bowl with a spoon, and an artfully disheveled pile of fresh fruit on top. The best part about this is that you can really use whatever fruits you feel like based on what’s in season- blueberries and blackberries alone would make a gorgeous and dramatic looking tart, pitted cherries or mango or some stewed rhubarb- it’s totally up to you what fruits should be featured. For this one, I settled on what I could find at the store because it’s technically not berry season, so I was going to take what I could get, but I would love to hear your flavor ideas as well!

I’m posting this on a Saturday because this week just got away from me, but hopefully this will give you an excuse to try your hand at this tart right away. As for me, I will be looking for any excuse to use a blowtorch so I think I’m seeing a meringue pie in my future. Happy Saturday!

Tart Shell Ingredients
from 
The Fearless Baker, by Erin McDowell

2 cups All Purpose Flour
3 tablespoons granulated sugar
½ teaspoon kosher salt
10 tablespoons salted butter, very cold and cut into cubes
¼ cup ice water

Pastry Cream Ingredients
from 
The Fearless Baker, by Erin McDowell

3 cups whole milk
¼ teaspoon kosher salt
¾ cup granulated sugar (divided into ¼ cup for milk mixture and ½ cup for egg yolk mixture)
2 teaspoons vanilla bean paste (or vanilla extract), or ½ vanilla bean (seeds and pod)
5 large egg yolks, at room temperature
1/3 cup cornstarch
3 tablespoons butter, at room temperature

Plus assorted fruit and berries, to top

Steps

1. Using a food processor, pulse together the flour, sugar, and salt until combined. Add the butter and pulse until the mixture is coarse and the butter is in small, pea-sized pieces. If you don’t have a food processor, mix together the flour, sugar, and salt, and then cut in the butter with a pastry blender or mix with your hands until the butter is incorporated in the same way.

2. Move the mixer from the food processor to a large bowl and make a well in the center. Pour the ice water into the middle and knead with your hands until the dough comes together and looks smooth. At this point, it should not be overly sticky or too wet. Wrap this dough in plastic wrap and chill for at least 30 minutes.

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All ready to roll!

While the dough is chilling, start your pastry cream here.

3. Combine milk, salt, and ¼ cup of the sugar in a heavy-bottomed saucepan. Add the vanilla (extract or paste), or add the seeds and the pod of the vanilla bean to the mixture. Heat to a simmer over medium heat- do not let it boil!

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Confession: I forgot to capture the pastry cream I was making this time, but this is what the beginnings will look like!

4. Meanwhile, in a glass bowl, whisk together the remaining ½ cup of sugar and the cornstarch so that they are evenly mixed without lumps. Whisk the egg yolks into this bowl until all is incorporated.

5. When the milk is simmering, remove the vanilla bean there is one and turn the heat to medium-low. Slowly, and whisking constantly to prevent scrambled eggs, add a little of the hot milk mixture to the egg mixture to temper. Then, pour the bowl of egg mixture back into the pot with the rest of the milk and return the pot to the stove, stirring constantly with a silicone spatula until the mixture is thick and just about to bubble, about 5 minutes.

6. Remove from the heat, and stir in the butter until incorporated. Chill in the fridge until cold and set, pressing plastic wrap directly to the surface to prevent a skin forming.

Back to the tart dough!

7. Let your dough rest at room temperature for 5 to 10 minutes so that it rolls out easily. Preheat the oven to 400ºF. On a lightly floured surface, roll your dough into one large circle, about 2 inches wider than your desired pan on all sides. Make sure to check periodically to make sure that the dough isn’t sticking to your work surface, and re-flour as necessary.

8. Very carefully roll the finished dough over the rolling pin, and then drape into your tart pan, pressing it into place and allowing the extra dough to hang over the side. If you’re using a metal fluted pan (like I am), you can roll your rolling pin over the top of the pan, and the excess dough will be cut off, leaving you with a perfectly neat tart.

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Look at those perfect edges!

9. To blind bake this crust (bake without a filling in it), cut a square of parchment paper slightly larger than the pan size and place it in the pan on top of the crust. Fill this with dried beans, rice, or pie weights and bake like this for 12 to 15 minutes, until the crust starts to turn golden.

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Ready for blind baking!

10. Remove the parchment paper and weights from the shell and return the tart to the oven, baking for another 10 minutes until it’s evenly golden brown. Remove from the oven and immediately brush with 1 egg white- the heat of the shell will cook the egg white and seal the tart to prevent a dreaded soggy crust. Let it cool completely before removing from the pan.

11. When the shell has completely cooled, fill with the chilled pastry cream, and top with your desired choice of berries and other fruits. Now, eat the whole thing in one sitting and never look back.

xoxoxoxoxoxD

 

sweets

Almond Paste-Cinnamon Rolls with Vanilla Custard (Butterkaka!)

I’ve said it before and I’ll say it again. Bread mystifies me. Something always goes wrong, whether it’s the rising or the rolling or the texture, it has taken me years to perfect. Today however, my friends, I have done it. It all started when I came across this recipe from the blog Call Me Cupcake, where cinnamon rolls got the ultimate upgrade with almond paste and ALSO vanilla pastry cream. As if cinnamon rolls weren’t incredible enough, they have now become the most decadent treat that goes beyond your morning pastry and coffee.

This is the perfect baking project for a Saturday morning, because keep in mind that it takes a super long time from start to finish. But I always love taking on big projects on an otherwise slow day; I get to make a cup of tea, set up some Netflix, and get into the baking zone! I realize that at this point it’s Tuesday which may feel like a bit of a bummer, but now you have something to look forward to for the weekend to come! This recipe works in steps, with rising time in between them, so it gives you some free time for making the filling and the pastry cream, plus some time to put your feet up and enjoy a cup of coffee and an episode of The Office. I don’t know about you but this sounds like my dream Saturday morning.

So, wherever you are on this Tuesday, hang in there a little longer and dream of these fancy rolls to come. Love, D.

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Makes: 10-12 rolls
Prep Time: 30 minutes
Inactive Time: 2.5 hrs
Bake Time: 30 minutes
Total Time: ~3.5 hours

Dough Ingredients

1 package (¼ oz.) dry yeast
1 cup whole milk
5 tbs salted butter, softened
1/3 cup granulated sugar
Scant ½ tsp ground cardamom
2¾ to 3 cups all purpose flour

Dough Steps

1. Add the yeast to the bowl of a stand mixer (or large glass bowl). Heat the milk in a small saucepan to approximately 98ºF (be careful not to overheat because it will kill the yeast!), and add to the stand mixer and mix to combine.

2. Add butter, sugar, cardamom, and the first 2¾ cups of flour, and mix with the dough hook attachment or with your hands. At this point you can add the rest of the flour if your dough is too sticky, I myself used the full three cups but it may vary! Knead this dough with your mixer for about 15 minutes (20 by hand), until it has become soft and elastic. Place in a lightly oiled bowl and cover with a dish towel. Let rise in a warm place, like under kitchen lights or in an off oven, for between 60 and 90 minutes, until the dough has doubled in size. Meanwhile, you can make the custard and almond fillings.

Custard Ingredients

1/3 cup + 1½ tbs heavy cream
3 tbs milk
½ vanilla bean (or 1 tsp vanilla extract)
1 large egg yolk
1½ tbs granulated sugar
1 tbs cornstarch

Custard Steps

1. Add the milk and the cream to a heavy-bottomed saucepan on medium heat. Scrape the seeds out of the half of the vanilla bean and add the seeds plus the scraped bean into the milk mixture. Whisk constantly until the mixture is steaming and hot, but not boiling.

2. In a small bowl, whisk together the egg yolk, sugar, and cornstarch until the mixture is light yellow. Add a little of the hot milk mixture to the egg mixture first, whisking constantly to temper without cooking the eggs. You can then add the rest of the milk mixture, whisking until fully combined. Remove and discard the vanilla bean at this point.

3. Return this mixture to the saucepan and turn the stove on to low heat. Stir this mixture constantly until it becomes thick, but do not let it boil!

4. Pour this mixture into a small bowl and press plastic wrap to the surface as it cools, to prevent a skin forming. Set aside. I know this looks like a small amount of custard, but I promise it will be enough, only a little goes into each bun anyway!

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Almond- Cinnamon Filling

1/3 cup almond paste
4 tbs softened butter
1 tbs cinnamon
1 tbs water (if needed)
1 tbs brown sugar
Pinch of kosher salt

Filling Steps

1. In the bowl of a stand mixer, add the almond paste, softened butter, cinnamon, brown sugar, and salt. Mix to combine. If the mixture looks dry or difficult to spread, add water here until it can be spread over rolled out dough. Set aside.

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Additional Assembly Ingredients

1 egg, beaten
Demerara or Pearl sugar, for sprinkling

Assembly Steps

1. Roll your dough out into a 10 in. x 20 in. rectangle. Spread an even, thin layer of your almond filling over the whole thing. Roll the dough tightly from one long side to the other, so that you end up with a roughly 20 inch long roll.

2. Cut this roll into 10-12 slices, and place in your desired baking dish, lined with parchment paper or generously greased with butter. Today, I used a large cast iron skillet lined with parchment paper. At this point, cover the baking dish with a kitchen towel and let the dough rise for another 45 minutes or so, until the buns have grown in size.

3. Preheat the oven to 390ºF (I realize this is a random temperature, but the recipe was adapted from celsius so this was the best match!).

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4. Poke a hole in the center of each bun using your finger or the end of a wooden spoon, and pipe a blob of custard into each one.

5. Brush the top of each roll with the beaten egg, being careful to avoid the custard, and sprinkle each with some sugar.

6. Bake the rolls on the bottom rack of the oven for 30 minutes. Be sure to check often because they brown quickly, and if they look like they’re browning too much before the cooking is done, cover the tops with aluminum foil to keep from burning.

7. Remove from the oven and let cool fully before reheating to eat. Best with a fresh cup of coffee!

xoxoxoxoxD