Posts Tagged ‘dessert’
June 28, 2013 by Emily
You read right, peach BOURBON sorbet. I love pairing peaches and bourbon together in cocktails and wanted to translate that into a refreshing summer dessert. Don’t worry about getting tipsy though, while the bourbon flavors the sorbet nicely theres not enough to actually make you loopy.
24 ounces peach nectar
1/2 cup simple syrup (I use a 3:2 sugar to water ratio)
1/4 cup bourbon
1/4 lemon juice
mix your ingredients together and allow to chill in the fridge for at least an hour, spin in an ice cream machine to the manufacturer’s instructions. Serve immediately for a soft serve effect or freeze in a air tight container to serve later.
No ice cream maker? NO PROBLEM, pour your liquid into a 9×13 baking dish and place in the freezer, every 30 minutes go back and scrape the frozen crystals forming on the top and sides back into the liquid base. Continue scraping and stirring for about 3 hours until it starts to look like a pan full of peach-y shave ice, scoop and serve!
June 26, 2013 by Emily
Guys, I just bought my first bundt pan.
No? Just me? FINE…. while most people don’t get excited about bundt pans, I think we can all agree that getting excited over cake it totally normal. Mmmmmm, Cake.
Most of the bundt cakes I remember eating have been chocolate or some type of spiced cake, but it’s a million-trillion degrees in my house and I wanted something that was a little zing-y and highlighted my favorite fruits; lemon and strawberries.
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup softened butter
1 1/2 cups granulated sugar
zest of 3 lemons
1 tablespoon vanilla extract
1 cup milk
1/4 cup strawberry jam
Pre-heat your oven to 325 degrees and grease and flour your bundt pan.
Sift together flour, baking powder and salt and reserve for later. In the bowl of an electric mixer, with the paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, beating the mixture to incorporate each egg before adding the next. Add the lemon zest and vanilla, mixing until just incorporated. Lower the speed before adding the flour mixture in 3 additions, alternating with the milk each time. Spoon half the mixture into the bundt pan, smoothing the mixture so it is slightly higher on the sides of the pan. Spoon a ribbon of strawberry jam in the dip you created in the batter, keeping space between the jam and the edges of the pan. Spoon the remaining half of batter into the pan making sure to cover any exposed jam. Bake for 50-60 minutes or until the toothpick inserted into the cake comes out clean.
Allow to cool for 15-20 minutes before inverting the pan to release the cake, then cool an additional 1-2 hours before serving or covering the cake.
I think this cake is perfectly sweet and delicious on its own, but if you’d like to gild the lilly go ahead and make a lemon glaze! Use the juice from the lemons you zested and whisk in 1 cup of sifted powdered sugar until smooth then drizzle over the cake !
June 15, 2013 by Emily
To me, until REAL tomatoes start coming in, there’s nothing more delicious than strawberries. Not the super watery, ridiculously enormous, genetically modified ones you can get in the super market. But the tiny, deep red, super sweet and concentrated ones that you can only get at a farmers market or from picking them yourself.
Just look at these beauties! Now, I love just popping these in my mouth like candy, but I needed a special treat. So I decided to make my grandmothers strawberry shortcake.
She doesn’t make a traditional shortcake, and instead uses a hot milk sponge cake as the foundation for the strawberries and whipped cream. The cake is much lighter than shortcake, and is a great complement for the berries.
Makes 8 servings, What you’ll Need:
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 teaspoons lemon juice
6 tablespoons hot milk (microwaves for 30 seconds is all it takes)
2 pints strawberries
1/8 cup sugar
whipped cream/whipped toppingMethod: Preheat Oven to 3501 – Add Flour, baking powder and salt together and sift.This is really the whitest cake recipe ever.2 – In a mixing bowl beat eggs for about 5 minutes, until very thick and light yellow in color.3 – Add sugar gradually, beating constantly, then add lemon juice.4 – Fold in flour mixture a little at a time.5 – Add milk, mixing quickly and blending thoroughly.6 – Pour into a greased 7x11inch baking pan and bake about 35 minutes, or until the top bounces back when touched lightly with finger.7 – Remove from oven and allow to cool completely.8 – While you’re waiting for the cake to cool, you can start prepping your berries, hull and cut 1pound of strawberries into bite size bits.9 – place the strawberries in a bowl and mix with the extra 1/8 cup of sugar, allow this mixture to chill in the fridge, the sugar and time will make the strawberries release juices that will create a syrup sauce to go on to of your cake.To serve: Everyone assembles their shortcake differently, I prefer a high ratio of strawberries to cake and whipped cream while I’ve seen others completely cover the cake in whipped cream and top with two strawberries (what’s the point in that?!) So I like to bring out a platter with pre cut squares of the cake, the bowl of strawberries and a bowl of whipped cream and let everyone create their perfect cake!
April 7, 2013 by Jenn
So let’s talk dessert. A lot of people get confused about what the difference is between a crumble and a cobbler. They are basically the same idea, the only difference is that a cobbler has hunks of plain biscuit dough on top whereas a crumble has literally crumbs of dough on top that are usually made out of butter, flour, and some kind of sweet ingredient. For my crumble I used gingerbread crumbs and brown sugar because, well, gingerbread is awesome and I think its the perfect amount of sweet without being overwhelming. This is one of those desserts that is perfect for any occasion and it’s versatile. You can swap out the blueberries and peaches for whatever is in season and wow the pants off of your friends.
Yields: 1 Crumble
2 pounds peaches
1/3 C sugar
1 1/4 TSP cornstarch
2 TBSP lemon juice
1 TSP cinnamon
1/4 TSP salt
1 TSP light brown sugar
1 C blueberries
1 C flour
1/4 C sugar
1/4 C light brown sugar
1/4 TSP cinnamon
1/4 TSP salt
2 TSP vanilla
6 TBSP unsalted butter*
1 C gingerbread crumbs
*I’ve made this crumble before with earth balance to make it vegan. It works but the results are different. You’ll have to bake it longer and watch it carefully. For some reason earth balance can make the top burn in like 2 seconds.
- Preheat your oven to 350 degrees. Boil the peaches until they are super soft then peel, pit, and cut them into small slices. I’ve heard a lot of people say “Every time I make anything with fruit is doesn’t work out, it gets so watery.”. That’s because when you have juicy fruits like peaches, you have to drain out a lot of the juice. Once you’ve sliced the peaches, toss them in the sugar and set them into a colander. Let them drain for about 25 minutes. You’ll want to save 1/4 cup of the juice for later.
- Mix together cornstarch, lemon juice, cinnamon, and salt with the reserved peach juice. Place peaches in a large bowl and toss them in the mixture. Gently add in the blueberries as you place in a pie dish.
For the crumble:
- First cut the butter into cubes and set aside until it’s room temperature. Whisk together all crumble ingredients then mash in the butter using your fingers.
- Mix into a crumbly mass and smash it flat onto a piece of parchment paper. Pre-bake the crumble at 375 degrees for about 20 minutes.
- The fruit part of your crumble should look something like this.
- Place the pre-baked crumbles onto the filling. Smash any crumbles that are too large. None of them should be larger than a quarter. Tamp them down to adhere them to the filling. Sprinkle the gingerbread on top with a tablespoon of brown sugar and bake until it bubbles. It’ll take about 30 to 40 minutes.
Voila!!! You’ll be the talk of all your friends. Believe me.