In honor of the kick off of wearing white after Memorial Day, here are some delicious dessert recipes to keep your crowds oohing and aahing while partying by the tiki lamps:
Peach Streusel Cake
Food & Wine, Jan 2011
Ingredients:
Streusel:
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1 cup chopped toasted pecans
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- One 10-ounce bag frozen peaches, coarsely chopped
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1 cup chopped toasted pecans
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- One 10-ounce bag frozen peaches, coarsely chopped
- Preheat the oven to 325° and butter and flour a 9-inch springform pan.
- In a bowl, using your fingers, combine the flour, brown sugar and salt. Add the butter and mix until smooth. Add the pecans; press the mixture into clumps.
- In a bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, beat the butter and sugar at medium-high speed until light, 3 minutes. Beat in the eggs 1 at a time; beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until incorporated.
- Spread two-thirds of the batter in the pan. Fold the peaches into the remaining batter and spoon into the pan. Scatter the streusel crumbs on top. Bake the cake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean; loosely cover the cake with foil for the last 15 minutes of baking.Transfer to a rack and cool for 30 minutes, then remove the ring and let the cake cool completely before serving.
Free-From Blueberry Tart
Food & Wine, August 2011
Ingredients:
Pastry
- 1 1/2 cups all-purpose flour, plus more for sprinkling
- 1 tablespoon minced candied ginger
- 1/4 teaspoon salt
- 1 1/2 sticks cold unsalted butter, cut into small pieces
- 1/4 cup plus 1 tablespoon ice water
- 1/4 cup sugar, plus more for sprinkling
- 2 teaspoons finely grated lemon zest
- 1/4 cup all-purpose flour
- 4 cups blueberries
- 2 tablespoons fresh lemon juice
- 1 egg white, beaten
- In a food processor, combine the 1 1/2 cups of flour with the candied ginger and salt and pulse to mix. Add the butter and pulse until it is the size of small peas. Sprinkle on the ice water and pulse just until the pastry starts to come together. Turn the pastry out onto a lightly floured work surface and pat it into a disk. Wrap in plastic and refrigerate for 2 hours, or until firm.
- Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Fold the pastry in half and transfer it to the prepared baking sheet. Unfold the pastry and refrigerate for 15 minutes.
- Preheat the oven to 375°. In a large bowl, mix the 1/4 cup of sugar with the lemon zest and flour. Fold in the blueberries and lemon juice and let stand for 15 minutes.
- Spoon the blueberries in the center of the pastry, leaving a 1 1/2-inch border all around. Fold the pastry border up and over the blueberries, pleating it as necessary. Brush the egg white on the pastry and sprinkle with sugar. Bake for about 55 minutes, until the pastry is golden brown and the filling starts to bubble. Transfer the baking sheet to a rack and let the tart cool to warm. Cut into wedges and serve warm or at room temperature.
Make Ahead: The pastry can be refrigerated for up to 2 days.Serve WithLemon or vanilla ice cream.
Happy baking! Happy Memorial Day!
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