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- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
- 1/4 cup (packed) dark brown sugar
- 2 teaspoons balsamic vinegar
- 3 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 21 ounces whole unpitted cherries)
- 1 1/4 cups all purpose flour
- 1/4 cup yellow cornmeal (preferably stone-ground medium grind)
- 2 teaspoons baking powder
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Position rack in center of oven; preheat to 350°F. Combine 1/4 cup butter with brown sugar and vinegar in 10- to 11-inch ovenproof skillet with 2-inch-high sides. Stir over medium heat until butter melts and sugar dissolves, about 2 minutes. Increase heat to high; add cherries and bring to boil. Remove from heat.
Whisk flour, cornmeal, baking powder, and salt in medium bowl to blend. Using electric mixer, beat 1/2 cup butter in large bowl. Add sugar; beat until pale and fluffy, about 3 minutes. Beat in egg yolks and vanilla. Add flour mixture alternately with milk in 2 additions each, beating just until blended and occasionally scraping down sides of bowl. Using clean dry beaters, beat egg whites in another medium bowl until foamy. Add cream of tartar and beat until whites are stiff but not dry. Using rubber spatula, fold 1/4 of whites into batter to lighten slightly. Fold in remaining whites in 3 additions (batter will be thick). Spoon batter over cherries in skillet, then spread evenly with offset spatula to cover cherries.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 45 minutes. Cool in skillet on rack 5 minutes. Run spatula around edges of cake to loosen. Place large serving platter upside down atop skillet. Using pot holders or oven mitts, firmly hold platter and skillet together and invert. Leave skillet atop cake 5 minutes. Remove skillet. If necessary, rearrange any cherries that may have become dislodged. Let cake cool at least 45 minutes. Cut cake into wedges and serve slightly warm or at room temperature.
Upside-Down Cherry Cornmeal Goodness Cake
1. In a small (eight-inch), ovenproof skillet, melt the butter with the agave and pomegranate molasses. Add the cherries. When combined, set the cherry mixture aside.
2. In a small bowl, stir together flour, cornmeal, salt, and baking powder. Set aside.
3. In a mixer, combine the butter and sugar until light and fluffy (about 5 minutes). Add the eggs, one at a time, then the vanilla and buttermilk. Once you add the buttermilk, the wet mixture will curdle -- not to worry. Add the dry mixture and mix just until combined. Do not overmix.
4. Pour this combined wet-and-dry mixture over the cherry mixture.
5. Bake the cake in a preheated, 375-degree oven for about 35 minutes, or until just baked through and a skewer inserted in the center comes out clean. Let cool for a few minutes, and then turn the cake upside down. Do not let the cake cool completely before releasing it from the skillet, as the cherry mixture will become too sticky to release. When the cake is still warm, it will come out more easily.
6. Serve with whipped cream or powdered sugar, if desired.
Reprinted from Malibu Farm Cookbook: Recipes from the California Coast. Copyright © 2016 by Helene Henderson. Photographs copyright © 2016 by Martin Lof. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
17 and Baking
There are some things in life I’ve learned I just can’t resist.
Crisp, chewy, savory bacon (and I say this after not one, but several attempts to go vegetarian.) My dog, Tilly, when she’s sad: her eyes are big and brown as chocolate covered cherries, rimmed with black like kohl eyeliner, with eyelashes that make me jealous. Filtered kitchen sunlight at 11 AM. Cinnamon rolls – fresh from the oven, speckled with fragrant spices and swirled with cream cheese glaze, melting into the swirl… how can you pass one up?
And farmer’s markets. There’s something about those white tents that makes me want to spend all day beneath them. There’s serenity in the rich displays of fruits and vegetables, handmade bracelets and jewel-like jars of amber honey.
My favorite farmer’s market – my favorite place in Seattle, even – is the famous Pike Place Market. I wrote an essay about it as my favorite place when I was in 2nd grade. I’d never seen anything so eclectic and teeming with creativity and fragrant with spices and flowers and fruit. Between the bundles of rainbow chard and displays of stained glass kaleidoscopes, I honestly thought the place was magic.
I loved the spice shop, stacked from floor to ceiling with glass jars of every tea, coffee, and spice you could think of. I’d carefully pull down a heavy jar with two hands, lift the lid with a little clink. Then I’d inhale the fragrant air blooming above it, utterly at peace.
And the gorgeous jelly and jam stand, which set out popsicle sticks to taste test all of their varieties. Among my favorites were blackberry lavender, raspberry chipotle, and rose – flavors which seemed to me so exotic and breathtaking, flowers blossoming on my tongue.
And the fish vendors around the market. Many people have heard about the famous stall that throws your order across the shop, but my dad and I prefer a smaller, quieter seafood vendor tucked near the heart of the market. I loved the brilliant rainbow sheen of fish scales, the long, fleshy tongues of geoduck clams, and especially the oily, smoky, irresistible smoked salmon samples I could never turn down.
Despite all the years, not much has changed, and Pike Place Market is still woven with an intangible magic. One morning, I had some thank you gifts I needed to deliver around Seattle. Dad and I left the house early, so we stopped at the market to kill some time. For one of the first times, we quickly found parking on the cobblestone street between tents. We drank coffee and people-watched, then we strolled between stalls.
The market was quieter than I’d ever seen it, still sleepy in the new day light. I could see shopkeepers and artisans arranging their products, setting up their stands, chatting easily with their neighbors. Street musicians warmed up and stretched, a vendor sipped tea as she arranged a bouquet of lilies just so.
“I really like this,” I breathed to my father, nearly whispering so I wouldn’t break the magic.
“What about it?”
“It’s more than the produce and the products. They’re all people.”
It’s yet another aspect of the market that I adore. It’s easy to strike up conversation with the woman who grew the tomato you’re sampling. I know exactly where these flowers once breathed, where they were picked and pressed, how far they traveled to get here. One man tells me about his technique and his tools as I try on the silver rose ring he forged with his fingertips.
Somehow I always end up striking conversation with the farmers and stall vendors, discussing everything from this season’s plums to journalism in Boston to 17 and Baking. It’s truly what makes the place special – the human connection there. It’s really the one thing I can’t resist.
Well… that, and samples. How can anyone stand in the midst of such rosy apples, beautifully crooked carrots, clusters of champagne grapes and not accept an offer to taste? My dad was amused at all the stops I made to try everything available, even the things that weren’t ready. We both sampled sunset-hued Rainier cherries before we returned to the car.
“What do you think?” I asked.
“Oh, it’s a little too early in cherry season. They aren’t quite ready yet,” Dad answered.
“That’s what cherry cornmeal upside down cake is for.”
The cherries are simmered in butter, brown sugar, and balsamic vinegar. The simple, thick cornmeal cake batter is spread right over them in the skillet and baked until golden brown. Flavorful, moist and coarse-crumbed, topped with glistening dark cherries like a jewelry box. Perhaps early cherries aren’t so bad.
My mom bought a bag of glossy red cherries a little too soon – we are cherry people, and we are impatient. We tried eating a few, but they just weren’t ready. Undeterred, I decided to make this cherry cornmeal upside down cake. Even with not-quite-amazing cherries, the cake was unusually good. I don’t know if it was the touch of balsamic vinegar, which brought out the cherries’ sweetness, or the cornmeal, which gave the cake the slightest of crunches. Whatever it was, this incredibly simple cake is a perfect summer dessert.
Cherry Cornmeal Upside Down Cake
Slightly adapted from Bon Appetit
Makes a 10” round, single layer cake
3/4 cup (1 1/2 sticks) unsalted butter at room temperature, divided
1/4 cup packed dark brown sugar
2 teaspoons balsamic vinegar
5 cups whole pitted fresh Bing cherries (about 20 oz unpitted cherries)
1 1/4 cups all purpose flour
1/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs, separated
3/4 teaspoon vanilla extract
1/2 cup whole milk
1/4 teaspoon cream of tartar
Preheat the oven to 350ºF and center a rack in the oven.
Stir 1/4 cup (1/2 stick) butter, brown sugar, and vinegar together in a 10” ovenproof skillet with 2” tall sides. Mix over medium heat until the butter melts and the sugar is dissolved, around 2 minutes. Turn the heat up to high, toss in the pitted cherries, and bring to a boil. Remove from heat.
Whisk together the flour, cornmeal, baking powder, and salt in a medium bowl. Beat remaining 1/2 cup butter (1 stick) butter in an electric mixer. Add the sugar and beat on medium speed until light and fluffy, around 3 minutes. Add the egg yolks and vanilla, beat until combined. Add half the flour mixture, then half the milk, then the remaining flour mixture, and the remaining milk, beating until just combined after each addition.
In a clean, dry bowl with clean, dry beaters (or a whisk) beat egg whites until foamy. Beat in the cream of tartar until the whites are stiff but not dry. Stir 1/4 of the whites into the cornmeal batter, then fold the remaining whites with a rubber spatula in 3 additions. Spread the batter over the cherries in the skillet, covering them completely.
Bake until golden brown and a toothpick comes out clean, about 45 minutes. Cool the cake in the skillet for 5 minutes, then run the spatula around the edges of the cake to loosen it. Set a large plate over the skillet and firmly flip the two together. Leave the upside-down skillet on top of the plate for 5 minutes so that the cake and cherries completely separate from the pan. Lift off the skillet and let the cake cool for 45 minutes before cutting.
Printer-Friendly Version – Cherry Cornmeal Upside Down Cake
Kardea Brown's Upside-Down Peach Cornbread Cake | Delicious Miss Brown | Food Network
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Upside-Down Peach Cornbread Cake
RECIPE COURTESY OF KARDEA BROWN
Total: 1 hr 50 min (includes cooling time)
Active: 35 min
Yield: 8 to 10 servings
3/4 cup (1 1/2 sticks) unsalted butter
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 fresh peaches, pitted and sliced 1/2-inch thick, or 3 cups frozen peaches, thawed
1 cup finely ground yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 cup granulated sugar
3 large eggs, at room temperature
1/2 cup whole milk, at room temperature
Preheat the oven to 350 degrees F.
Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Stir in the brown sugar along with the cinnamon and 1/2 teaspoon salt, then cook, stirring, until the sugar is melted and begins to bubble, about 10 minutes. Remove the skillet from the heat and let it cool slightly.
Arrange the peaches in the bottom of the skillet, fanning out in a circular pattern. Set aside.
Whisk together the cornmeal, flour, baking powder and remaining 1/2 teaspoon salt in a small bowl
. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the remaining 9 tablespoons butter together with the granulated sugar on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. On low speed, add half the dry ingredients, half the milk, the remaining dry ingredients, then the remaining milk. Increase the speed to medium and beat just until everything is well mixed, scraping down the bowl once. (Use a spatula to be sure there are no dry ingredients stuck to the bottom of the bowl.) Drop the batter in large dollops over the peaches in the skillet, then use an offset spatula to gently smooth it out, being careful not to disturb the peaches.
Bake until the top is golden brown and puffed and a tester inserted in the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes. While the cake is still warm, run a butter knife around the outside, then invert onto a serving platter. Serve warm.
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Cherry-cornmeal upside down cake
It’s no secret I’m a big Martha Stewart fan – her recipes are delicious and work every time I sometimes wish I were more skillful so I could make all the other beautiful projects on her website (I would love to learn how to sew and even bought a book on the subject a while ago). Speaking of that, would you please tell me if you know any good blogs on the subject? That would be really helpful! :)
Anyway, back to Martha: one of the first cakes I saw on her blog (back in 200. – who knows?) was her cranberry upside down cake – isn’t it gorgeous? Since fresh cranberries do not exist here in Brazil I decided to mimic Martha’s cake using fresh cherries instead I ended up with such a tasty cake – so tender! – that I regretted not doing that years ago.
Cherry-cornmeal upside down cake
adapted from the always great and delicious Cake Keeper Cakes
600g cherries, pitted
¼ cup + 1 tablespoon (70g) unsalted butter
¼ cup (44g) light brown sugar, packed
1 cup (140g) all purpose flour
1 teaspoon baking powder
½ cup (77g) yellow cornmeal
¼ cup (25g) almond meal
pinch of salt
¾ stick (85g) unsalted butter, softened
¾ cup (150g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup (120ml) milk, room temperature
Preheat the oven to 180°C/350°F. Butter a 20cm (8in) round cake pan and dust with flour.
Make the fruit topping: combine the butter and brown sugar in a medium saucepan and heat over medium heat until the butter is melted. Stir in the cherries, increase the heat to medium-high and bring just to a boil. Cook for 3-5 minutes or until cherries begin to become tender. Use a slotted spoon to transfer the cherries to plate to cool. Set aside the caramel still in the saucepan.
Arrange the cherries in the bottom of the prepared pan. Bring the caramel back to a boil over medium-high heat, cook without stirring for 2 minutes then pour over the cherries (caramel will be thicker).
Make the batter: combine the flour, baking powder, cornmeal, almond meal, and salt in a medium bowl. Set aside.
In the large bowl of an electric mixer beat butter and sugar until light and fluffy, about 3 minutes. Scrape the sides of the bowl occasionally. In low speed, add the eggs, one at a time, beating well after each addition. After incorporating the eggs, turn the mixer to high speed and beat until mixture is light and increased in volume, about 2 minutes. Beat in the vanilla extract.
With the mixer in low speed, add the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients. Scrape the sides of the bowl then beat the batter in high speed for 30 seconds.
Pour the batter gently over the cherries and smooth the surface.
Bake until the cake is golden and a toothpick inserted in the center of the cake comes out clean, 40-45 minutes. Transfer the cake to a wire rack and cool it in the pan for 10 minutes. Carefully unmold the cake onto a serving plate. Serve warm or at room temperature.
Cake can be stored in an airtight container at room temperature for up to 2 days.
When it comes to cornbread, the crisp bottom is often the best part—that's why this cornbread should be inverted onto the plate. Serve sage leaves on top for a herbal punch.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
Cherry Upside-Down Cake
As a kid, I hated upside down cakes covered with masses of sticky glazed pineapple. Feared by many, it always popped up on buffet tables at family gatherings – from graduation parties to wedding receptions, year-round.
I’ve never been a big fan of canned fruit since, especially that gooey pie filling that most upside down cakes call for. So my upside down version is made with a thick, rich homemade filling of fresh cherries that is simple and superb. Buy yourself a cherry pitter to make it easy. Kids will want to help when they see you using a fun new gadget!
Calories per serving: 128 calories
Fat per serving: 6g fat (1 g saturated)
- 3 cups fresh pitted fresh cherries
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 1/4 cups all-purpose flour
- 1 tablespoons baking powder
- 1/4 teaspoon salt
- 1/4 cup light olive oil or grapeseed oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup low-fat, 1% buttermilk milk
- Prepare the cherry filling. In a saucepan, add the water, 1/4 cup of the sugar, and the cornstarch. Whisk well and add the cherries. Bring to a boil. Reduce to a simmer and cook 4 to 5 minutes until the cherries begin to soften and give off their juice and the mixture thickens. Pour into an 8X12-inch rectangular baking pan. Set aside.
- Heat oven to 350° F. Sift the flour, baking powder, and salt over a piece of aluminum foil or wax paper. Set aside. In a mixing bowl, beat oil and remaining sugar until smooth. Beat in eggs and extracts. Beat in the sifted dry ingredients, alternating with the buttermilk, until well blended.
- Spoon batter over the cherry mixture. Bake for 18 to 20 minutes, or until cake springs back when lightly touched with finger. Let cool for about 10 minutes. Cut into 18 squares and serve.
Nutritional Stats Per Serving (1 slice, 2 ounces): 128 calories, 1g protein, 24g carbohydrates, 2g fat (0 g saturated), 0 mg cholesterol, .7g fiber, 147 mg sodium.
- Place all ingredients into a bowl except for the bibb lettuce.
- Incorporate all ingredients together thoroughly.
- Arrange your bibb lettuce into shingled portions of leaves a top each other for up to 8 people.
- Scoop a very generous amount of Chicken Salad a top each portion of lettuce.
- Garnish with Blue Cheese, Cranberries, Chives and Radish.
Yields 2.5 pounds Meat
- Preheat the oven to 425 degrees F.
- Rub your olive oil all over the chicken inside, outside and under the skin.
- Then very generously salt and pepper your chicken inside and out.
- Stuff the cavity with Lemon, Thyme, Garlic, Onion, Carrot and Celery.
- Place in a roasting pan with wings tucked behind its back as to not burn.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh or until an internal temp of 165 degrees.
- Let rest at room temp for 25 min then place in fridge and allow to cool completely before cutting up.
- Once cool pull all meat from the bones and do a very quick ruff chop of the chicken so you still leave semi big chunks.
Get more from the Episode >>
- Extra-virgin olive oil
- 1 medium onion, finely diced
- 2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
- Salt and pepper
- 3 garlic cloves, minced
- 2 cups basil, loose leaves (stems removed)
- 1 pound bucatini or other dry pasta
- 8 ounces ricotta (good quality)
- 1/2 teaspoon crushed red pepper
- Zest of 1 lemon
- 3 ounces grated Parmesan, plus more for serving
- 2 tablespoons unsalted butter
1. Bring a pot of water to a boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Do not brown the onions.
2. Add zucchini, season generously with salt and pepper, cook for about 10 minutes. Turn off heat.
3. Use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
4. Add 2 tablespoons salt to the water. Cook according to packaging instructions to bring to Al dente. Keep 1 cup of liquid.
5. Add cooked pasta to the zucchini skillet and turn heat to medium. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to combine well. Cook for about 1 minute more.
6. Add the basil paste and half the grated cheese and quickly stir. Spoon pasta into warm bowls and sprinkle with more parmesan cheese.
- 3 medium peaches
- 1 Sara Lee pound cake, thawed
- 2 tbsp sugar
- cinnamon for sprinkling
- optional: whipped cream, ice cream, basil
1. Start off by creating peach rings. Use your knife to slowly cut around the peach “hamburger” style. Use your fingers to gently detach the peach from the seed.
2. Cut all the peaches, except leave half of one.
3. Then, horizontally slice your pound cake into 3 layers, or even 6 layers.
4. Then, use your largest peach ring as a template and trace out a circle from your pound cake.
5. Repeat until you have no more pound cake. You can also use a similarly sized cookie cutter if you don’t want to trace out manually.
6. On a BBQ grill, or a grill pan, gently grill your cake on low to medium heat until those grill marks appear, about 2 minutes each side.
7. Repeat with the peach rings, which will take longer (about 5 minutes per side).
8. Then, alternately layer your cake and peach rings, sprinkling cinnamon on top of the peach rings.
9. Finally, create the peach compote by chopping up your remaining half peach. In a small saucepan, add in the chopped peaches and sugar and heat until the sugar is caramelized, about 5 minutes.
10. Finish by topping the cakes with the peach compote.
11. Now, add optional toppings such as whipped cream, ice cream, or shredded basil.
- One 2lbs half of a salmon side, skin off
- 1 Tbsp whole grain mustard
- 1 Tbsp sriracha hot sauce
- 2 Tbsp kewpie mayonnaise
- 1 Tbsp brown sugar
- Garnish with chives
- 3 red onions, peeled, cut into quarters, keeping root intact
- 2 bunches asparagus, trimmed
- 2 Tbsp extra virgin olive oil
- Kosher salt
1. Heat up the grill on high for direct heat.
2. Soak your plank for at least 1 hour (or longer, you cannot oversoak it) to avoid it from catching fire. Make sure it is weighed down with a plate and fully submerged and flip it half way. Tip, You can also soak your plank in apple juice, beer, or wine to add more flavor to the fish.
3. The darker the color of the cedar the better the flavor.
4. Place the salmon on the soaked plank and season with kosher salt liberally.
5. In a small bowl, mix together the mustard, sriracha, mayonnaise, and brown sugar. Spread evenly over the salmon.
6. In a large deep dish, toss the asparagus and onions in the olive oil and sprinkle with salt.
7. Brush an area on the grill lightly with oil. Place the onions and asparagus on the oiled grates. Cook for about 3-4 minutes turning halfway until lightly charred and just tender. Remove from heat and keep warm. Place the salmon plank on the grill and cover with lid. Cook the salmon for 10-15 mins, or until 130-135 F degrees on a thermometer. Let rest for about 3-4 minutes. Place the plank on a large tray and serve alongside with the grilled vegetables.
- 12 large quahog clams
- 1 bottle of dry white wine
- 6 cloves garlic, sliced
- 3 shallots chopped
- 1/2 cup butter
- 2 teaspoons dried parsley
- 1 clove garlic, minced
- 1 cup Pecorino Romano
- 1 stalk celery diced
- 1 tbsp. lemon juice
- 1 1/2 cup bread crumbs
- 2-3 Tbsp, reserved, clam juice
- 8 oz. cooked linguini noodles
- 2 garlic cloves, sliced (OPTIONAL)
- 4 tablespoons unsalted butter, cut into small cubes
- Salt and freshly ground pepper to taste
- 2 tbsp. chopped parsley plus more for garnish
1. Fill a large pot with 2-3 inches of white wine and the sliced garlic. Bring to a simmer.
2. Add the clams to the simmering wine and steam until the shells open. About 6-10 minutes.
3. Remove clams from the pot and let cool enough to handle. Reserve the steaming liquid and clam juice.
4. Discard any clams that have not opened (If they don’t open, they may be dead don’t eat them).
5. Remove the clams from the shells and chop.
6. Break apart the clamshells.
7. Pick about 12 of the nicest shells and clean them, getting them ready for the stuffing.
9. In a fry pan, melt the butter on medium heat and add the shallots and celery.
10. Once the onions and celery have softened about 2-3 minutes, add the minced garlic.
11. Cook garlic for 1 minute, then add the cheese, parsley, breadcrumbs, chopped clams, lemon juice, and reserved clam juice. Stir until the stuffing mixture is completely moistened.
12. If too dry, add a little more clam juice if too wet, add a little more breadcrumbs.
13. Fill the cleaned clamshells and place them on a baking dish.
14. Scoop a little stuffing mixture onto each clamshell.
16. Bake for approximately 20-25 minutes.
17. Strain 2 cups of the steaming liquid in a deep pan and bring to a simmer for 2 minutes.
18. Add in the additional 2 cloves of sliced garlic (OPTIONAL).
19. Remove the liquid from the heat and whisk in the butter until incorporated and then stir in 2 tbsp. of chopped parsley.
20. Toss the linguini into the sauce to coat and serve alongside the stuffed clams.
Ingredients for the Ice Cream
- 4 ounces butter
- 3 cups half and half
- 3 egg yolks
- 1/4 cup white sugar
- 1/4 cup packed brown sugar
- 3/4 tsp kosher salt
- 1 vanilla bean
- 1/2 cup caramelized peaches (recipe below)
- 6 tablespoons cinnamon streusel (recipe below)
Ingredients for the Caramelized Peaches
- 3 semi-hard peaches (about 1 day away from being perfectly ripe)
- Juice of 1 lemon
- 1 cup white sugar
Ingredients for the Cinnamon Streusel
- 1/2 cup flour
- 2 ounces cold butter
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Ingredients for the Sugar Cookies
- 1 cup unsalted butter (at room temp but NOT melted)
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 2, 1/2 teaspoons pure vanilla extract
- 2, 1/2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
1. For the Ice Cream: Place the butter in a small saucepan and simmer until the butter turns golden brown. Remove from heat before browning too much and let the butter cool completely.
2. In another larger saucepan, heat the half and half over medium high heat.
3. In a medium bowl, whisk together the yolks, white and brown sugars and salt until smooth.
4. Temper the mixture by adding 1/2 cup of the warmed half and half to the egg mixture and stir together. Add another 1/2 cup of the half and half to the egg mixture and stir together while tempering the egg. Transfer the entire egg mixture into the remaining half and half in the saucepan and stir over medium heat until a thick mixture has formed. The mixture should be 170 degrees F when it's done. Remove the saucepan from the heat and whisk in the seeds from the vanilla bean as well as the browned butter mixture. Let the mixture sit for about 1 hour to infused all the flavor and then strain through a mesh sieve. Discard anything that didn't make it through the mesh sieve and refrigerate the mixture until chilled.
5. Once the mixture is cold, put it into your ice cream maker and churn according to the manufacturers directions.
6. Once fully churned, stir in the streusel and caramelized peaches and freeze for at least 2 hours before serving.
7. For the Caramelized Peaches:Cut the peaches into bite sized pieces and discard the pit. I left the skin on for extra flavor and color. Place the peaches into a sauce pan with the lemon juice and white sugar. Heat the sauce pan over medium heat until the peaches start to cook. Cook the peaches for about 10 minutes, stirring frequently and then remove from the heat and set aside to cool.
8. For Cinnamon Streusel:Preheat the oven to 350 degrees F.
9. In a food processor, combine the flour, butter, sugar and cinnamon and pulse for a few seconds to break up the butter. Place the mixture on a parchment lined baking sheet and bake for 7-10 minutes.
10. Remove the streusel from the oven and let cool. Once cooled, break it into bite sized pieces if needed and use as needed.
FOR SUGAR COOKIES:
1. Preheat your oven to 350 degrees F.
2. Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.
3. Chill the dough in the refrigerate for 2 hours. Scoop out some dough, and roll it into a ball. It should be about the size of a golf ball.
4. Place the cookie on a parchment lined baking sheet. Place 6 cookies on a sheet since they will spread due to their size.
5. Bake for 14-15 minutes until just slightly golden around the edges. Remove from oven and let rest on the baking sheet. If you want to flatten them out a big, carefully bang the baking sheet on the counter to release any excess air in the cookies. Note They might look a little under baked in the middle - but don't fear!! They will continue to bake a bit once removed from the oven.
Cherry Cornmeal Cobbler
You can’t beat a cobbler for delivering a lot of fruity flavor with minimal effort. It takes less work than pie and less time to bake than a cake – especially because it is best when eaten still warm from the oven. Berries are a great choice for a cobbler base. They release a lot of naturally sweet juice during baking and the biscuit-like topping is able to soak a lot of it up, providing a great balance between the juicy filling and the breadier topping. One other thing about cobblers is that it doesn’t usually matter whether you are dealing with fresh or frozen fruit, and both will give you great results, making cobblers a good choice year-round.
For this cobbler, I used Morello cherries, which have a great cherry flavor and are a beautiful dark red color. My topping was a slightly sweet cornmeal biscuit dough. It almost has a cornbread-like feel to it, with a slightly coarse texture from the inclusion of stone ground cornmeal. The cornmeal adds a lot of flavor to the dough and really works well with the cherries. The biscuit dough doesn’t have much sugar in it, since the cherry base is nice and sweet, but adding a sprinklking of coarse sugar on top of the cobbler before baking will add a bit of extra sweetness and enhance the crispness of the top of the biscuit dough.
You can use frozen cherries, fresh cherries or canned cherries for this recipe, and can use either sour or sweet cherries. I like sweet Morello cherries (I usually find these jarred) the best, but black cherries (usually frozen) come in a close second. The sugar and the cornstarch in the filling really help to thicken up the cherry juices and provide a great consistency, neither too thick nor too thin. It may seem like a fair amount of sugar to use, especially if you are using sweet cherries, but keep in mind that cobbler gets most of its sweetness from the filling. When you take a bite of the soft, cornmeal biscuit with warm, sweet cherries, it’s easy to see how the two components balance each other – and will keep you coming back for more.
Cherry Cornmeal Cobbler
4 cups pitted cherries (frozen, jarred or fresh)
1 cup sugar
2 tbsp cornstarch
2 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 cup cornmeal
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup butter, melted and cooled
1 cup buttermilk
Preheat oven to 375F.
In a medium bowl, combine all filling ingredients and stir well. Transfer to a 9-or 10-inch round pie/baking dish (preferably a deep dish).
In a large mixing bowl, make the topping. Stir together flour, cornmeal, sugar, baking powder, nutmeg and salt. Pour in butter and buttermilk and stir to combine, mixing only until no streaks of dry ingredients remain. Drop dollops of topping onto cherry mixture forming a roughly even layer with a “cobbled-together” look. Sprinkle with coarse sugar for a touch o extra sweetness, if desired.
Bake for 40 minutes, until cherry filling is thick and bubbly and the biscuit topping is golden brown.
Cool for at least 20 minutes before serving, to allow juices to thicken up.
Tuesday, July 24, 2012
Chocolate Pot de Creme with Pistachio Shortbread
Around these parts, there's a grocery store that's famous for good food. Bi-Rite Market is a neighborhood institution known for its carefully chosen, locally-made, organic foods of all kinds, and I always walk out with a smile on my face and something absolutely delicious in my bag.
One of their awesome creations is particularly drool-worthy, though unassuming in its small plastic container, and seems to always work its way into my shopping basket. Chocolate Pot de Creme is somewhere between mousse, ganache and pudding and can be made into elegant individual desserts or saved for a late night pajama craving. Luckily for me (and you), Bi-Rite recently published a book called Eat Good Food, describing the best ways to shop, store and prepare your food, and it includes this recipe!
The ingredients aren't complicated, but make sure that you get good quality chocolate - no Hershey's here! For budget shoppers I suggest Trader Joe's pound plus bars, or if you want to splurge pick up some Scharffen-Berger or Tcho. Dark chocolate (70-75%) will make a sinfully rich and deep flavor, while milk chocolate (60-65%) will be significantly lighter and more pudding-like. I used 4-oz canning jars, but you can use tea cups, small bowls, even martini glasses as the mood strikes you!
And what's better to accompany your pot de creme than the light, buttery crunch of pistachio shortbread? They're the perfect sidekick with a contrasting texture and complementary flavor, and taste fantastic with your coffee the next morning. Elegant but simple, they're the best cookies I've made in a long time.
Chocolate Pot de Creme
From Bi-Rite Market's Eat Good Food
Makes 8 4-oz servings
6 oz semisweet or dark chocolate, chopped
2 C heavy whipping cream
3/4 C + 2 Tbsp half and half
1/8 tsp salt
6 Tbsp sugar
9 egg yolks (freeze the egg whites to use later!)
1/2 tsp vanilla extract
Fresh whipped cream and/or shaved chocolate for garnish
Directions: Place chopped chocolate in a large heatproof bowl and set aside. Combine egg yolks and 3 Tbsp sugar in a medium bowl and whisk until smooth, then set aside. Combine cream, half and half and 3 Tbsp sugar in a medium saucepan and cook over medium-high heat, stirring occasionally until just before it simmers (small bubbles appear around the edge of the pan).
Pour about a cup of the hot cream mixture into the egg yolks while whisking constantly, then pour yolk mixture back into the saucepan and whisk constantly until smooth. Put the pan back onto medium-high heat and cook, stirring constantly, for 2-3 minutes until the mixture has the texture of pureed soup.
Pour cream mixture over chocolate and let sit for 3-5 minutes. Slowly and gently stir with a whisk until smooth, being careful not to incorporate air. Add vanilla and stir to blend.
Pour mixture through a fine strainer into a measuring cup, then divide among containers. refrigerate, uncovered for 2 hours and then wrap tightly and refrigerate for at least another 4 hours before serving. Let the pots de creme sit at room temperature for 15 minutes before serving. To store longer, you can freeze the containers.
From Bon Appetit, via Epicurious
Makes about 36 cookies
1 1/2 C all-purpose flour
1/2 C + 2 Tbsp powdered sugar
1/2 tsp salt
3/4 C (1 1/2 sticks) butter, chilled and cut into 1/2 inch pieces
1/2 C roasted, unsalted pistachios
1 egg yolk
3/4 tsp vanilla extract
Directions: Chop pistachios in a food processor into a coarse meal. Set aside. Mix together flour, sugar and salt using the food processor. Add butter, pistachios, egg yolk and vanilla and pulse until ball of dough forms. Divide dough into two parts, and roll each into a log about 1 1/2 inches in diameter. Wrap with plastic wrap and refrigerate for 4 hours, or until firm. (At this point you can freeze the dough for later)
Preheat oven to 325 degrees. Prepare a baking sheet with parchment. Slice logs into 1/4 inch thick pieces, re-rolling if necessary to reshape. Place on baking sheet about 1 inch apart and bake until lightly golden, about 18 minutes.