Category Archives: dessert

Peach Pie

Haven’t made a pie in a while and since peaches were in season … and on sale, I bought some last week and finally got around to making a pie today. I used a recipe for the filling that I found on line here.

I was quite happy with the results. I’d probably make the pie earlier than I did as the peaches kept softening in the fridge.

Rum Baba (Trial 1)

I’ve enjoyed the rum baba (baba au rhum) bought at a local Italian bakery over the years and kept meaning to try making them myself, but the cost of the molds kept me from the attempt. And then I retired and decided to splurge.

This was my first attempt. I used a recipe I found on line which has now disappeared. It was fine EXCEPT for the fact that it called for a crazy amount of salt. But I followed the recipe – bought the bread flour called for too – even though my baking ‘sense’ was flashing RED. And I was right. The babas took forever to rise and, even after soaking in the rum syrup, they were salty. I ate a couple and then tossed the rest. Now that I have the molds, I’ll probably make them again. Someday. And use a lot less salt.

Soaked baba ready for the cut and a channel cut into the baba for the whipped cream

Prepared mold and risen batter

Baked babas and soaking in the rum syrup

 

Japanese Duo and Basque Burnt Cheesecake

It’s been six seven months and I got bored so I thought I’d post a couple of pictures of things I made lately. I’ve made both dishes before and posted them on my LJ and my blog.

Japanese chicken curry using a boxed curry roux.

And some inarizushi (seasoned fried tofu pockets filled with sushi rice). One has pickled plum stirred into the rice and the other has green onion and rice seasoning in it.

PS: I also baked a Burnt Basque cheesecake a few days ago and am slowly making my way through it. This is a new dish in my cooking repertoire. I found the recipe here.

No Churn Ice Cream Duo – Anko and Nutella-Chocolate

I haven’t bought any ice cream lately but had cravings so I dug out my last can (10 oz in Canada) of sweetened condensed milk and a container of whipping cream and looked through my ‘meal ideas’ file.

I came up with this Japanese inspired anko (red bean paste) ice cream …

and a decadent Nutella-chocolate ice cream.

Anko Ice Cream – makes 2 cups. Whip 3/4 cup whipping cream in medium sized bowl until forms stiff peaks. In a 2nd medium bowl, combine 1/2 cup sweetened condensed milk, 1 tbsp vodka or other neutral alcohol, and 100 gm coarse anko paste. Gently fold whipping cream into condensed milk mixture until no white areas remain and trying not to deflate the whipping cream. Transfer to a freezer safe container and freeze for 6 hrs or overnight. Serve.

Nutella-chocolate – makes 2 1/2 cups. Replace the anko, from the recipe above, with 1/4 cup of Nutella and add 2-3 tbsp of finely shaved dark chocolate.

Orange Castella Cake

The Castella cake is a light sponge cake popular in Japan and seems to be sold often as a plain bar cake. It is classified as a kind of ‘wagashi‘ or Japanese traditional confectionery, according to Wikipedia.

I found a recipe on Youtube that seemed simple enough and flavoured with orange juice and zest for a unique touch.

Of course, with such a simple palate to work with, adding garnishes like fruits and berries and sauces seems obvious. The cake itself is only slightly sweetened. This plating used fresh raspberries and raspberry coulis combining the tartness of the fresh berries with the sweet raspberry sauce.

The recipe was transcribed from the ingredients given in the Youtube video and the instructions described what I actually did to achieve the results above.

Orange Cotton Sponge Cake/Castella Cake – 18 cm x 18 cm x 6 cm/8 inch square glass pan, ended up 4 cm/1 1/4 inches tall after cooling and some shrinking
by LoveSweets

Egg Yolk Mixture

5 egg yolks
1 whole egg
50 ml/3 tbsp + 1 tsp vegetable oil
65 ml orange juice
2-3 tbsp orange zest
75 gm cake flour**

Egg White Mixture

5 egg whites
60 gm caster sugar (try increasing sugar to 90-100 gm)
1/4 tsp lemon juice

** I didn’t have any cake flour so I substituted it with 60 gm all purpose flour (Canadian Red Roses, 13% protein) and 15 gm cornstarch sifted together.

Oil the glass pan and line it carefully with two cross-wise strips of parchment paper.

In a large bowl, whisk together the 5 egg yolks and the whole egg. Add the vegetable oil. Whisk in the orange juice. Add the zest.

Sift in the cake flour. Whisk in gently until you have a homogeneous mixture.

In a large bowl whisk the egg whites until foamy. Add the lemon juice and sugar and beat until you have stiff peaks. Fold in about 1/3 of the egg whites to lighten the egg yolk mixture. Add the rest of the whites and gently fold in.

Preheat the oven to 140 deg C/285 deg F.

Smooth the surface using an off-set spatula. Place the pan into a larger pan for a water bath and fill with water about 3 cm/1 inch deep.

Bake 70-80 min. Test for doneness by inserting a toothpick into the center of the cake. If it comes out clean and dry, the cake is done.

Remove the pan from the oven and then the cake pan from water bath. Bang the pan firmly on the counter (to set the cake??).

Let the cake pan rest for 5-10 minutes on a cooling rack before removing the cake from the cake pan. Peel off the parchment paper. Let cool to room temperature before cutting.

Pizza … and a Teaser

For spikesgirl58:

This is the pizza I made today. It was delicious. Just my usual pizza dough, frozen, thawed in the fridge overnight and baked today. I threw everything I had on top. Hot Italian sausages, spicy pepperoni, green pepper, mozzarella and sharp cheddar cheese on a jarred portabello mushroom sauce.

And this is a Japanese orange Castella/sponge cake I made back in May. I’ve wanted to make a Castella cake for a while and this was the result. Because it’s a very simple, barely sweet, cake, it benefits from some garnishes. I had no fresh berries or mint so I put a scoop of French vanilla ice cream on top, warmed up some plum jam and diluted it with water and poured it over the top.

I really should do a proper post of this cake, one of these days.

Cranberry-Orange Duo

I hadn’t planned on doing any Christmas baking because I still had a mini pumpkin pie in the freezer from Thanksgiving. Then, I changed my mind, because it was Christmas, after all.

So I went rooting around my pantry and freezer to see what I could find.

In the freezer, I found a half package of cranberries, left over from making a half batch of cranberry sauce, so I made a fast and easy cranberry loaf.

Cranberry-Orange Quick Bread – makes 1 8 1/2 x 4 1/2 inch loaf pan

Cranberry Preparation

~1 1/2 cups/170 gm frozen cranberries, partially thawed and cut in half
1 tsp flour

Dry Ingredients

1 1/2 cups all purpose flour
1/2 cups white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet Ingredients

1/4 cup honey
2 eggs, large
1/2 cup orange juice
1 tsp orange zest
2 tsp unsalted butter, melted and cooled to room temperature

Preheat the oven to 350 degrees Fahrenheit.

Lightly oil or butter the loaf pan. (See NOTE below.)

Toss the cranberries with the flour and set aside.

In a large bowl, sift together the dry ingredients.

In a medium bowl, mix together the wet ingredients.

Stir the web ingredients into the dry ingredients just until mixed. Gently fold in the cranberries. Pour the batter into your loaf pan.

Bake for 45 min to an hour or until a toothpick inserted into the center of the loaf comes out cleanly.

Cool in pan set onto wire cooling rack, to room temperature then slice and serve.

NOTE: My loaf pans are bigger than this so I used a disposable aluminum loaf pan, filled about half way. The excess batter was baked in the wells of a medium sized muffin tin. Both the loaf pan and 3-4 of the muffin tin wells were oiled lightly. The loaf pan took about 55 min to bake while the muffins took 20-25 min.

Cranberry-Orange Muffins

There were dried cranberries in a jar in the pantry so I used them to make cranberry-orange short-bread cookies.

I was going to be fancy and dip part of the short-breads in chocolate but after tasting the short-breads plain, I decided they didn’t need any embellishment.

Cranberry-Orange Short-breads

Cranberry-Orange Short-breads – makes 28 1 inch wide x 2 1/4 inch long x 1/2 inch thick bars.

2 cups all purpose flour
1/2 cup cornstarch
1/2 tsp salt
1/2 cup dried cranberries, finely chopped
1 cup/ 227 g unsalted butter, softened to room temperature
3/4 cup icing or powdered sugar
1 tsp orange zest
1 tsp vanilla extract
1/2 tsp almond extract
castor sugar, optional

In a medium bowl, sift together the flour, cornstarch and salt. Add the chopped cranberries and toss through to coat. Set aside.

In a large bowl, cream together the softened butter, icing sugar, vanilla and almond (if using) extract, and orange zest, with a hand mixer.

Add the flour/cranberry mixture to the butter mixture and beat at a low speed with the hand mixer until well incorporated, 3-5 min, and then give it another minute or two at a higher speed until it holds together into a ball.

Divide the dough into two even parts. Pat each portion into a 7 inch by 4 1/2 inch rectangle. Refrigerate for 30 minutes. Cut each section into 14 x 1 inch wide x 2 1/4 inch long x 1/2 inch thick bars. Alternatively, roll each section of dough into a one inch diameter log, about 7 inch long, wrap with plastic food wrap and refrigerate until firm. Cut into half inch coins.

Bake at 325 deg F/160 deg C for approximately 30 minutes, or until dry and firm but still pale.

Transfer to a wire cooling rack until cool. Serve.

Three Kings Cake … with Repurposed Filling

They know how to party in New Orleans, especially before the forty days of Lent when Christians are supposed to fast or give up something they like. Mardi Gras is the name for the time period before Lent … a joyous carnival like atmosphere of parades and indulgence.

And, in New Orleans, King Cake or Three Kings Cake is the personification of that joyous occasion in pastry form.

There are a number of variations in terms of whether there’s a filling or whether it’s braided, but decorating the finished cake with the colours purple, gold and green is traditional in the southern regions of the United States.

For Christmas I made a sweet Boursin cheese spread flavoured with dried cranberries and orange zest. It was tasty, but other than a single rather skimpy smear on my Christmas bread wreath, it’s been lingering in my fridge. So when I was deciding on a filling for my Mardis Gras style (Three) Kings Cake during the Epiphany, I repurposed my sweet Boursin. I thought it needed some additional texture and substance, so I chopped up about half to three-quarters of a cup of sliced almonds and sprinkled it over the Boursin.

The resulting cake, using this recipe, was tender and delicious, though my decoration fell short of my expectations. It needed a lot more glaze. Double or even quadruple, I think.

The filling was an unqualified success.

Cranberry-Orange Spice Boursin – makes about 3/4 cup of spread

1/2 pkg cream cheese, room temp
1 tbsp unsalted butter, room temp
1/8 tsp salt
1/4 cup dried cranberries, finely chopped
1-1 1/2 tsp freshly ground black pepper
1 tsp orange zest

Cream together the cream cheese, butter and salt using a hand blender. Stir in the cranberries, black pepper and orange zest. Pack into a small bowl, cover with plastic wrap and refrigerate so that the flavours will marry. Remove from the fridge 1 or 2 hrs before serving so that the Boursin will be soft enough to spread.