Cannon No 1 Treat, Meyer Lemon Coconut Cheesescake from Baking at the 20 th Century Café by Michelle Polzine

Cannon N0 1 treat with no close contest: Meyer Lemon Cheesecake from Baking at the 20th Century Cafe 'Iconic European Desserts from Linzer Torte to Honey Cake' (Artisan Books, October 2020) by San Francisco baker extraordinaire Michelle Polzine

Cecil Cannon’s Favorite Meyer Lemon–Coconut Cheesecake

Cecil Cannon, the most remarkable child I have ever known, sprang from the loins of my soul brother, Vince Cannon, a Marxist punk rocker in the guise of a corporate lawyer, with a sense of humor even more bawdy than my own. She’s always got her nose stuck in a book (her stepmother, Claire, is an English professor) and is not afraid to speak her mind. Cecil has boldly declared Easter to be her favorite holiday, because that’s when I make Meyer lemon cheesecake. I in turn declare this to be Cecil Cannon’s Meyer Lemon–Coconut Cheesecake. Don’t expect her to share her piece with you.

Meyer Lemon Coconut Cheesecake BAKING AT THE 20TH CENTURY CAFE

As with the Vanilla Cheesecake, you bake the cake and crust separately and then perform the same tricky invert-­flip-­flip move to combine them. You can make the cake up to 3 days ahead, but don’t combine crust and cake until shortly before you plan to serve this, or the crust will get soggy. If you must put it together in advance, brush the crust with a thin layer of melted white chocolate before attaching it to the cheesecake.

Makes one 9-­ or 10-­inch (23-­ or 25-­centimeter) cake; serves 12

Ingredients:

For the Cheesecake

26 ounces (737 grams) cream cheese (see Note, opposite), at room temperature

1 cup plus 2 tablespoons (255 grams) crème fraîche, homemade or store-­bought, at room temperature

3 tablespoons (18 grams) grated Meyer lemon zest

3 large eggs, at room temperature

2 large egg yolks, at room temperature

¾ cup (148 grams) granulated sugar

3 tablespoons (45 milliliters) Meyer lemon juice

Pinch of kosher salt

For the Crust

2 cups (226 grams) fine unsweetened dried coconut (sometimes called macaroon coconut)

¼ cup (28 grams) confectioners’ sugar

¼ teaspoon kosher salt

4 tablespoons (57 grams) unsalted butter, melted and cooled

1 tablespoon beaten egg white

2 teaspoons granulated sugar for sprinkling

Directions:

Make the cheesecake: Preheat the oven to 300°F (150°C). Line a 10-inch (25-­centimeter) or 9-­by-­3-­inch (23-­by-­8-­centimeter) round cake pan with parchment and set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a wooden spoon), paddle the cream cheese, crème fraîche, and lemon zest on low speed until creamy and smooth (the goal is not to add air to the mixture, which would cause the cheesecake to pouf while baking and then crack). Add the eggs one at a time, followed by the yolks, mixing after each addition until incorporated. Add the granulated sugar, lemon juice, and salt and mix, still on low speed, until homogeneous. Transfer to the prepared baking pan and smooth the top with an offset spatula.

Fold a paper towel into quarters and set it in the center of a roasting pan. Set the cake pan on top of the paper towel to prevent the bottom of the cake from overcooking and to keep the cake pan from sliding around when you move the roasting pan, then add enough hot water to the roasting pan to come halfway up the sides of the cake pan. Transfer to the oven and bake until the center of the cheesecake is set, about 50 minutes. Let cool in the water bath, then transfer to the refrigerator and chill for at least 4 hours. (The cake can be made up to 3 days ahead.)

Make the crust: Preheat the oven to 275°F (133°C). Using a dark marker, draw a circle the size of the pan you are using on a sheet of parchment, then flip the paper over and place it on a sheet pan.

In a medium bowl, combine the coconut, confectioners’ sugar, and salt. Stir in the butter and egg white until combined. Transfer to the center of the circle you traced and press into an even 10-­inch (25-­centimeter) or 9-­inch (23-­centimeter) round, depending on the size of the pan you’re using to bake the cake.

Bake the crust until golden brown, 12 to 15 minutes, then transfer the pan to a wire rack and let cool completely. Once it is cool, carefully peel off the parchment.

To assemble the cheesecake: Remove the cheesecake from the refrigerator. Run a small offset spatula, with the front of it facing outward, around the edges of the cake, pressing against the pan so you don’t cut into the cake. Then swirl the pan over a low burner to warm the bottom slightly and make it easier to remove the cheesecake from the pan. Blot any moisture that has accumulated on the surface of the cake with a paper towel, then sprinkle the surface of the cake with the granulated sugar. Take a deep breath! Invert a flat plate over the cheesecake and, in one fluid motion, turn the cheesecake out onto the plate. Carefully peel the parchment from the bottom of the cake, then set the baked crust on top of the cake. Invert a serving plate over the cake and (deep breath again!), in one fluid motion, invert the cake onto the serving platter so the crust is now on the bottom. With a sharp paring knife, trim any excess crust.

Cut the cake into wedges and serve.

(*Excerpted from Baking at the 20th Century Cafe by Michelle Polzine -Artisan Books-. Copyright © 2020. Photographs by Aya Brackett.)


Follow the Scent of Cranberry ­Ginger Upside ­Down Cakes from Baking at the 20th Century Cafe by Michelle Polzine

Follow the scent of these Cranberry ­Ginger Upside ­Down Cakes from Baking at the 20th Century Cafe 'Iconic European Desserts from Linzer Torte to Honey Cake' (Artisan Books, October 2020) by San Francisco baker extraordinaire Michelle Polzine all the way to the kitchen.

Cranberry-­Ginger Upside-­Down Cakes

These cakes have a warming, homey quality that fits perfectly into the Christmas season. With lots of spice from fresh ginger, bitterness from blackstrap molasses, and brightness from tart cranberries, the cakes produce a smell while baking that will surely put you in the holiday spirit (even if you’re like me and can’t have a Christmas tree because your crazy cats will break all of your antique ornaments). Just the batter baked on its own—without its cranberry-­caramel topper—makes a damn fine cake, and it’s practically healthy with the good amount of iron from the molasses.

Be sure that all the cranberries have popped and deflated before you pour the batter over them; if they are not fully popped, the berries will lift from the bed of caramel, up and into the cake. Serve with Meyer Lemon Cream if you like.

Makes 8 to 12 individual cakes, depending on the ramekins you use

Cranberry Ginger Upside Down Cake from BAKING AT THE 20th CENTURY CAFE

Ingredients

For the Caramel

½ cup (99 grams) sugar

4 tablespoons (57 grams) unsalted butter

2 cups (210 grams) fresh cranberries

For the Cake

½ cup (99 grams) sugar

½ cup (118 milliliters) grapeseed or vegetable oil

¾ cup plus 3 tablespoons (222 milliliters) blackstrap molasses

1 tablespoon honey

½ cup (118 milliliters) boiling water

1 teaspoon baking soda

One 2½-­ounce (71-gram) piece fresh ginger, peeled and grated (about ¼ cup)

1¼ cups (150 grams) all-­purpose flour

¼ teaspoon ground cloves

¼ teaspoon ground cinnamon

1 large egg, beaten

Directions:

Preheat the oven to 350°F (175°C). Butter eight 8-­ounce (237-­milliliter) or twelve 6-­ounce (178-­milliliter) ramekins.

Make the caramel: Heat the sugar in a medium heavy-­bottomed saucepan over medium-­high heat. As the sugar begins to melt at the edges, use a heatproof spatula to pull the melted sugar into the center, then continue cooking, stirring occasionally, until the caramel is a deep reddish-­amber color. If at any point it looks grainy or clumpy, reduce the heat to low and cook, stirring, until smooth. Remove the pan from the heat and whisk in the butter; the mixture will foam vigorously.

Divide the caramel among the ramekins, then top with the ­cranberries. Set the ramekins on a sheet pan and transfer to the oven. Bake for 10 minutes, or until the cranberries are popped and deflated. Remove from the oven and stab the cranberries with a fork to ensure that they’re fully popped. Return the ramekins to the oven and bake for 5 minutes longer. Remove from the oven and let the ramekins and caramel cool completely before proceeding. (You can pop the ramekins into the fridge to speed the process, or even do this step a day ahead.)

Make the cake: In a large bowl, stir together the sugar, oil, molasses, and honey. Combine the boiling water and baking soda in a measuring cup, then pour into the sugar mixture and stir to combine. Stir in the ginger. In a separate bowl, whisk together the flour, cloves, and cinnamon, then add to the wet ingredients and stir until combined. Stir in the egg until the batter is homogeneous.

Divide the batter among the ramekins. Bake until the cakes are puffed and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool on a wire rack set over a baking sheet for 5 minutes, then run an offset spatula (with its tip pointed outward, so it doesn’t cut into the cake) around the edge of each cake, turn out onto the wire rack, and let cool completely. (Or, if you are making these cakes ahead, let cool completely in their ramekins—do not turn them out—and refrigerate for up to 2 days.

When you’re ready to serve, warm the cakes in a 350°F/175°C degree oven until the cakes and the ramekin bottoms are hot, then invert onto plates.)

COVER. Baking at the 20th Century Cafe

(*Excerpted from Baking at the 20th Century Cafe by Michelle Polzine -Artisan Books-. Copyright © 2020. Photographs by Aya Brackett.)


French Madeleine Meets Italian Chestnut, Vanilla Chestnut Cream Madeleines from Old World Italian by Mimi Thorisson

French Madeleine meets Italian chestnut with this Vanilla Chestnut Cream Madeleines recipe from Old World Italian 'Recipes and Secrets from Our Travels in Italy' (Clarkson Potter, September 2020) by Mimi Thorisson.

VANILLA CHESTNUT CREAM MADELEINES

I’m going out on a limb with the inclusion of this recipe. Madeleines are of course French. But in my defense, Torino as we know it was

established by French dukes, and that influence is everywhere, not least in the kitchen. Everyone loves madeleines, one of my favorite recipes.

Some desserts that I consider French have been appropriated by Italy and are very popular, like crème caramel and baba au rhum. So why not madeleines?

Adding chestnuts gives them an Italian feel.

Makes 20 to 24 madeleines

Vanilla Chestnut Cream Madeleines_Page_1_Image_0001

Ingredients

2 large eggs

½ cup / 100 g granulated sugar

¾ cup plus 2 tablespoons / 100 g all-purpose flour

1 teaspoon baking powder

6 tablespoons / 90 g unsalted butter, melted, plus more for the pans

2 tablespoons rum

1 teaspoon vanilla extract

7 ounces / 200 g sweetened chestnut puree

powdered sugar, for dusting

Directions:

1 Preheat the oven to 400°F / 200°C. Butter two 12-cup madeleine pans.

2 In a large bowl, mix the eggs and granulated sugar. Stir in the flour and baking powder. In a medium bowl, combine the melted butter, rum,

vanilla, and chestnut puree. Add the butter/chestnut mixture to the batter and mix with a wooden spoon until combined. Divide the batter

among the madeleine molds.

3 Bake for 5 minutes, then reduce the oven temperature to 350°F / 180°C. Continue baking until golden brown, another 8 minutes.

Unmold immediately and let cool on a wire rack for 1 minute before serving. Dust lightly with powdered sugar.

Old World Italian_COV

(*Recipe reproduced with permission from Old World Italian 'Recipes and Secrets from Our Travels in Italy' -Clarkson Potter, September 2020- by Mimi Thorisson. Photograph by Oddur Thorisson)


One for Ginger Spice, Gingerbread Cow Barn Holiday Cheer from Jude's Ice Cream Desserts Cookbook

In these pandemic times, we are fishing for recipes we might have failed to add to our sharing is caring slate in the past year or so.

Here's 0ne for Ginger Spice, Gingerbread Cowbarn for some holiday cheer, our second helping from Jude's Ice Cream &  Desserts by Chow and Alex Mezger (Kyle Books, June 2019).

From Jude's Ice Cream barn in Twyford, Hampshire (UK)

Gingerbread Cowbarn Recipe
 
A gingerbread house –or indeed, a barn –is a labour of love, so don’t embark on this one unless you really have the time to do it justice. We’ve based this on our family’s Hampshire dairy barn where Jude’s first began, and we now make one every Christmas with the little ones. Along the way, we’ve learned new traditions are just as important as old ones.
 
P104 GINGERBREAD COWBARN
 
SERVES 15, MAKES 1 LARGE BARN
 
Ingredients:
 
300g (10½oz) golden syrup or clear honey
400g (14oz) soft light brown sugar
400g (14oz) unsalted butter
Zest of 2 unwaxed lemons2 teaspoons bicarbonate of soda
1kg (2lb 4oz) plain flour
2 tablespoons ground ginger
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
2 teaspoons salt
2 medium eggs, lightly beaten
 
Royal icing
250g (9oz) icing sugar
1 medium egg white, lightly beaten
½ teaspoon lemon juice
 
You will need
Firm paper or card to cut out templates on pages170–171
2 x wooden poles/twigs, roughly 12cm (4½in)
and marzipan to secure the poles
Toy animals and trees, to decorate
 
Put the golden syrup, sugar, butter and lemon zest into a very large saucepan and place over a medium heat. Heat, stirring frequently, until the sugar has dissolved. Increase the heat slightly until the mixture reaches boiling point and then, working quickly, remove the saucepan from the heat and beat in the bicarbonate of soda briefly until combined. Set the saucepan aside to cool for 15 minutes.
 
Sift the flour, spices and salt together, then fold them into the melted mixture in batches, using a wooden spoon. Mix in the eggs until just combined, but be cautious not to overwork the mixture or the biscuits will spread during baking. The dough will be very sticky to begin with, but resist adding more flour. Scrape the sticky dough out of the saucepan onto a clean, oiled surface and knead together until just smooth. Wrap in clingfilm and chill in the refrigerator for an hour.
 
Make your versions of the templates using firm paper or card. Cut a large sheet of greaseproof paper and roll out the gingerbread on it to a thickness of 8mm (⅜in). Using the templates as a guide, cut out house pieces from the gingerbread, but leave on the paper for ease. Transfer the gingerbread pieces, still on the paper, to a couple of baking trays and put in the freezer for 10 minutes to firm up completely.
 
Preheat the oven to 160°C/fan 140°C/gas mark 3. Bake the gingerbread in batches for 12–15 minutes until golden brown at the edges. Leave to cool on the baking trays for 10 minutes, before transferring to a wire rack to cool completely.
 
Meanwhile, make the icing. Sift the icing sugar into the bowl of an electric mixer. Add the beaten egg white and lemon juice. Whisk, on low speed (to avoid incorporating too much air into the icing), for 2–3 minutes, until the consistency is smooth, stiff but not too wet. If the icing seems too dry and crumbly, add a little water. If it looks slightly runny, add a little extra icing sugar. Transfer to a piping bag fitted with a small plain nozzle, ready for piping.
 
To assemble the gingerbread barn, pipe icing down both sides of a gable end. Attach a side wall at right angles and hold together for a few moments while the icing hardens, then use cans or jars to support the walls while they set. Continue to stick the gingerbread together by attaching another wall and the back gable so you have the walls for the barn. Leave to set for 1 hour before you add the roof.
 
Decorate the side walls of the house by piping royal icing to make windows and the front door surround before you add the roof (the overhang can make this tricky). Lay the roof pieces flat and, with a steady hand, pipe on roof tiles. Secure the wooden poles each in a ball of marzipan to take the weight of the large, overhanging roof. Pipe the remaining icing along the tops of the four walls and gently lower the roof pieces into place.
 
Leave the barn to set for a further 2 hours. Decorate with toy barn animals and trees. Serve.
 
P.S:  If you want to build this barn, email us a request and we will send you the templates
 
(* Recipe and Photo from Jude's Ice Cream &  Desserts by Chow and Alex Mezger- Kyle Books, June 2019- Reproduced with permission of the publisher- All rights reserved)

Hey! Jude's Pear, Prosecco and Rosemary Lollies, Ice Pops That Tame a Heatwave

These ice pops for grown-ups tame a heatwave.

This is the first slice of Jude's Ice Cream &  Desserts by Chow and Alex Mezger (Kyle Books, June 2019) that I am pleased to share.

PEAR, PROSECCO AND ROSEMARY LOLLIES
 
Fresh from Jude's Ice Cream barn in Twyford, Hampshire (UK)
 
Lollies for the grown-ups!
 
These beauties are refreshing, rather sophisticated treats to enjoy in the heat of the sun. So when the weather forecast looks promising, whip up a batch and pop them in your freezer. Rosemary gives these fancy pops an aromatic edge, but any woody herb would be just as delicious –experi ment with sage or thyme to see which hits the spot for you.
 
P133 Pear  Prosecco and Rosemary Lollies
 
MAKES 10 X 100ml (3½fl oz) LOLLIES
 
Ingredients
300ml (½ pint) cold water
25g (1oz) granulated sugar
3–4 rosemary sprigs
3 pears (about 185g/6½ oz each)–about 500g (1lb 2oz) peeled weight
50ml (2fl oz) freshly squeezed lemon juice
200 – 250ml (7–9fl oz) prosecco
 
You Will Need
10 x 100ml (3½fl oz) lolly moulds and sticks
 
Directions:
 
Put the water, sugar and rosemary in a saucepan and bring to a gentle simmer. Cook for 4–5 minutes before removing from the heat and picking out the rosemary sprigs.
 
Peel and core the pears. Cut the flesh into 2cm (¾in) cubes and put them into the rosemary syrup.
Return the saucepan to a low heat, cover and simmer the pears until tender, about 10–12 minutes.
Remove from the heat and allow the pears to sit for a few minutes, cooling slightly.
 
Tip the pears and syrup into a blender, add the lemon juice and blitz until smooth (or simply blitz
everything in the saucepan with a stick blender).
 
Pour the mixture into a large jug and stir through the prosecco to make up the volume to 1 litre (1¾ pints). It will bubble a little, but be patient and the bubbles will dissipate. Stir to combine. Pour the mixture into the lolly moulds, but don’t fill them right to the top as the mixture will expand on freezing. Put in the freezer for an hour or so and just as the lollies begin to set, insert the lollysticks and freeze overnight until firm.
 
To serve, remove the lollies from the freezer, dip the moulds briefly in hot water, then gently pull the lollies out of the moulds and serve straight away.

(* Recipe and Photo from Jude's Ice Cream &  Desserts by Chow and Alex Mezger- Kyle Books, June 2019- Reproduced with permission of the publisher- All rights reserved)


Sweet as a Southern Peach, Comfort from 'Monster Shakes' by Vicki Valsamis

Sweet as a Southern Peach comfort from Monster Shakes by Vicki Valsamis  (Smith Street Books, May 2017).

Sweet as a Southern Peach 

Peach iced tea and Southern Comfort are a perfect match. 

 Shake

22 fl oz milk

5 fl oz peach iced tea syrup

½ cup Southern Comfort

1½ oz/¹⁄4 cup soft brown sugar

3 scoops vanilla ice cream

Monster your shake

1 cup white chocolate buttons

pink pearl dust, for decorating 

Strawberry syrup (recipe below)

2 scoops vanilla ice cream

Vanilla bean whipped cream (recipe below)

2 Cinnamon donuts

2 mini ice cream waffle cones

1 dried peach half, cut into quarters 

orange and yellow cake sugar, for decorating 

Serves 2 

Sweeit as peach

Place the chocolate buttons in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally until melted and smooth. Dip the rims of the glasses into the melted chocolate and sit upright, allowing the chocolate to drizzle down the glasses. Decorate with the pearl dust.

To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined.

Line the inside of each glass with strawberry syrup. Gently pour the shake into the glasses and top with a scoop of ice cream. Using a piping bag fitted with a star nozzle, top the shake with a swirl of vanilla whipped cream.

Set the donuts, ice cream cones and dried peach into the cream. Fill the cone with a swirl of cream and decorate with the cake sugar.

 –––

 Strawberry Syrup

 Makes 2 cups

 2 tablespoons superfine sugar

9 oz strawberries, hulled

½ cup strawberry jam

2 tablespoons glucose syrup

Combine the sugar with 2 tablespoons water in a medium-sized saucepan over low heat. Stir constantly for 2 minutes until the sugar has dissolved, brushing any sugar from the side of the pan with a wet pastry brush. Add the remaining ingredients and stir for 1 minute or until well combined. 

Remove from the heat and set aside to cool completely. Puree with a hand-held blender for 1 minute or until smooth. Transfer into a squeeze bottle or container.

The syrup will keep in the fridge for up to 1 week. 

Vanilla Bean Whipped Cream

Makes 2½ cups

10 fl oz whipping cream

1 teaspoon vanilla bean paste

2 and 1/2 tablespoons confectioners’ sugar

(* Reproduced with permission from Monster Shakes by Vicki Valsamis , published by Smith Street Books in May 2017. Photography by Chris Middleton )


Lips like Sugar on 'World Kissing Day', Cherries and Cake, Clafoutis from The Haven's Kitchen Cooking School

Lips like sugar on 'World Kissing Day', Cherries in the Cake with 'Clafoutis' recipe from The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books-April 2017)

Clafoutis

Makes one 8-inch round

A cross between a Dutch baby (what a great name!) and a custard, clafoutis is a traditional French countryside dessert made by pouring a nutty batter over whole cherries and then baking it. A purist would argue that using anything other than whole cherries—pit in—is heresy and does not qualify as a proper clafoutis, but rather a flaugnarde. Given that you may not enjoy dodging cherry pits as you eat, ease trumps heritage in this recipe and the cherries are pitted.

 Propriety aside, this is a dessert you can bake while you’re enjoying the main meal. Once you get the batter down, use it to make a flaugnarde with berries, stone fruits, apple slices, or chocolate chips.

1 teaspoon unsalted butter, softened

1 cup fresh or frozen cherries, pitted

3 large eggs

1 cup milk

1 vanilla bean, seeds scraped and reserved, or 1 teaspoon vanilla extract

½ cup sugar

½ cup all-purpose flour

¼ cup almond meal

Haven's Kitchen_Clafoutis_359

Preheat the oven to 350°F. Butter an 8-inch ovenproof skillet or pie dish and place it on a baking sheet.

  1. Layer the cherries evenly in the bottom of the skillet. Set aside.
  1. In a medium bowl, whisk the eggs by hand. Add the milk and vanilla seeds, and continue whisking to combine.
  1. Set aside 1 tablespoon of the sugar and add the rest to the milk mixture. Then gently whisk in the flour and almond meal and stir until smooth. Set the batter aside to rest for 10 minutes.
  1. Pour the batter over the fruit and sprinkle the reserved 1 tablespoon sugar on top.
  1. Bake for 20 to 25 minutes, until golden brown, set, and puffy, rotating the pan after 10 minutes to ensure even browning. To test for doneness, insert a toothpick or cake tester into the center: it should come out clean.
  1. Let the clafoutis rest for 10 minutes on a wire rack before slicing. The center will fall slightly as it cools.

(“Excerpted from The Haven’s Kitchen Cooking School by Alison Cayne -Artisan Books-. Copyright © 2017. Photographs by Con Poulos.")


Elegance for Dessert, Lacquered Peaches with Rum Caramel Sauce from John Sundstrom 'Lark' Cookbook

Elegance for Dessert, Lacquered Peaches from Lark' Cooking Wild in the Northwest' cookbook  (Sasquatch Books, August 2016) by chef John Sundstrom...

I did not have a chance to sample John's fare while in Seattle early August so I guess it's one more reason to pay a second visit to the city.

Lacquered Peaches with Rum Caramel Sauce and Almond Ice Cream

This combination of butter and sugar–roasted peaches, rum caramel, and almond ice cream
is otherworldly and is my favorite dessert of the season . . . I think. Almonds and most stone fruit are botanically related (if you crack the pit open of a cherry, apricot, or peach, you’ll find a very small almond-like center) and are very complementary to each other. Use just-ripe (not overripe) peaches for this recipe, as they’ll roast for a total of about twenty minutes.

Makes 4 Servings

FOR THE ALMOND ICE CREAM

2 cups whole milk


¾ cup heavy cream


1 cup slivered almonds


8 egg yolks


½ cup granulated sugar


½ teaspoon almond extract

FOR THE RUM CARAMEL SAUCE

1 cup granulated sugar

¼ cup light corn syrup

¼ cup water

3 tablespoons unsalted butter, cubed

½ cup heavy cream

2 tablespoons single-barrel rum

Kosher salt

FOR THE LACQUERED PEACHES

4 medium Red Haven peaches, fuzz washed and dried

3 tablespoons unsalted butter, at room temperature

½ cup granulated sugar

Fleur de sel

½ cup sliced almonds, toasted

Lacquered Peaches by Zack Bent

1 To make the almond ice cream, in a medium heavy-bottomed saucepan over medium-high heat, combine the milk, cream, and almonds and bring just to a simmer. Turn off the heat and let the almonds steep in the milk for about 30 minutes. Strain the almonds and discard. Return the milk mixture to the saucepan and bring to a simmer over medium heat.

2  Meanwhile, prepare an ice bath. 


3  In a large bowl, thoroughly beat together the egg yolks and 
sugar. While whisking the egg mixture, add ½ cup of the hot milk mixture to the bowl to gently temper the eggs. Whisking constantly, add in another ½ cup of the hot milk mixture. (Continuous whisking prevents the eggs from scrambling.)

4 Now begin whisking the milk mixture in the saucepan and slowly pour in the tempered egg mixture. Place the saucepan over medium heat and stir constantly with a wooden spoon
or heatproof spatula. Continue stirring until the mixture has reached a temperature of 180 degrees F and is thick enough to coat the back of a spoon.

5 Strain the custard through a fine mesh strainer into a metal bowl or container. Immediately place the metal bowl into the ice bath. Stir occasionally until the custard cools to room temperature.

6 Add the almond extract, then refrigerate the custard until thoroughly chilled, at least 4 hours.

7 Process the custard in an ice cream maker according to manufacturer’s instructions. Transfer the ice cream to a lidded container and freeze for at least 8 hours before serving.

8 To make the rum caramel sauce, in a medium saucepan
over medium-high heat, combine the sugar, corn syrup, and water. Stirring frequently, cook the mixture until it becomes a golden-brown caramel. Remove the pan from the heat and very carefully whisk in the butter a little bit at a time.

9 While whisking, slowly drizzle in the cream until it is incorporated. Be careful because the caramel will sputter. Let the caramel cool until it reaches room temperature, about 30 minutes. Whisk in the rum and salt to taste.

10 Chill the caramel sauce until ready to use. It will keep in an airtight container in the refrigerator for up to 1 week. Before serving, gently rewarm the sauce in a small saucepan until it pours easily.

11 To make the lacquered peaches, preheat the oven to 350 degrees F.

12 Arrange the peaches in a baking dish. Using a pastry brush, generously coat the peaches with the butter. Sprinkle the sugar liberally over the peaches so they are well covered. Bake the peaches for 12 to 15 minutes.

13 Remove the pan from the oven and pour about 2 tablespoons of the caramel sauce over each peach. Return the pan to the oven and bake until the peaches are tender and the skins are a light golden brown, wilted, and wrinkled, 3 to 5 minutes. Set aside until you are ready to serve.

14 To serve, if necessary, warm the peaches for a few minutes in the oven. Place a peach on each of four serving plates and sprinkle with a little fleur de sel. Arrange some of the toasted almonds on the plate in a small pile and place a scoop of the almond ice cream on the almonds.

CHEF’S NOTE: Read through Ice Cream and Sorbet on page 78 for some general rules of thumb before proceeding with this recipe.

 (* Recipe (c)2016 by Johnathan Sundstrom. All rights reserved. Excerpted from Lark: Cooking Wild in the Northwest by permission of Sasquatch Books, Photography by Zack Bent)


No Tiles Needed for this Mosaic, Mosaico Greek Cake from 'Cooking with Loula'

As a bonus while cake is in the oven, you can read 10 Do's and Don'ts of Athens by the author of 'Cooking with Loula'.

No Tiles Needed for this Mosaic, Mosaico Greek Cake from Cooking with Loula  Greek Recipes from My Family to Yours by Alexandra Stratou (Artisan Books-May 3, 2016).

Mosaico

Serves • 8 to 10 

Time • Under 3 hours

I have loved this dessert ever since I was young. I remember sneaking slices off the roll we had wrapped up in the freezer throughout the day. It is something that can either be served as an easy dessert for guests, or made and kept in the freezer to satisfy a sweet craving at any time of the day.

1 cup (2 sticks / 225 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated sugar

3 large eggs

41/2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

14 ounces (400 grams) butter cookies, such as petit beurre or animal crackers, broken up into small pieces

Tip: Make sure to put the batter in the freezer immediately once it is ready, as it contains raw egg. Once all your guests are served, wrap any leftovers with parchment paper and put them back in the freezer.

Tip: If you have left the mosaico in the freezer for much more than 2 hours, make sure you take it out of the freezer at least 15 minutes before serving.

78_Mosaico

  1. Beat together the butter and sugar. While beating, add the eggs one at a time, followed by the cocoa and vanilla.
  1. Add the cookie pieces and mix with a spoon until all the pieces seem to be surrounded evenly by chocolate—you may think the chocolate is not enough but trust me, it is!
  1. Spoon into a cake pan or 9-by-5-inch (23-by-13-centimeter) loaf pan that’s been lined with parchment paper. Press the mixture down into the pan to compact it and make it even, then fold the excess parchment paper over the top to cover the chocolate mixture completely.
  1. Freeze for at least 2 hours before serving. To serve, take out of the pan and slice into thick pieces. Arrange on a cutting board or on a fancy plate.

(* Excerpted from Cooking with Loula  by Alexandra Stratou -Artisan Books-Copyright © 2016. Photographs by Ioanna Roufopoulou)


Hear Ball Drop at Ms Marmite Lover 'Swedish Super Club' on New Year's Eve, If in London

Hear Ball Drop at Ms Marmite Lover 'Swedish Super Club' on New Year's Eve if you happen to be in London

Lingonberry cheesecake

A few seats are still available

TIckets are £50 a head. Book Here, Bring Your Own Champagne BYOC

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If you are nowhere near London, get a taste of Sweden with Lingonberry Cheesecake Recipe (pictured above) from Traditional Swedish Cooking (Skyhorse Publishing, October 22, 2011) by Caroline Hofberg.

( Photo of Lingonberry Cheesecake recipe from Traditional Swedish Cooking by Caroline Hofberg- Skyhorse Publishing, October 22, 2011- reproduced by permission of the publisher, all rights reserved)