Less Oven, More Fridge!

Hump day is almost upon us, and with that comes the muggy air and steamy sidewalks. As the weather gets warmer, using the oven gets less and less appealing. Insert parfait here! The parfait, baked or not, can be very exciting and welcome in the hotter summer months. Fast, easy, and best of all, fits any kind of party!

Just a low oven and a little time...
Lemon Curd Parfaits
Sarah Jordan

Ingredients
Meringue:

• 1 teaspoon distilled white vinegar
• 1/2 teaspoon cornstarch
• 4 large egg whites
• 1 cup sugar

Lemon Curd:

• 9 large egg yolks
• 2/3 cup fresh lemon juice
• 1 cup plus 2 tablespoons sugar
• 1 stick unsalted butter, cut into 1/2-inch cubes

Whipped Cream:

• 2 cups heavy cream
• 2 tablespoons sugar
• 1 teaspoon pure vanilla extract
• 2 pints raspberries

Directions
Make the meringue:

1. Preheat the oven to 200°. Line a baking sheet with parchment paper. In a small bowl, stir the vinegar with the cornstarch to form a slurry.
2. In the bowl of a stand mixer fitted with the whisk, beat the egg whites at medium speed until soft, frothy peaks form. Increase the speed to medium-high and gradually add 1/3 cup of the sugar; beat for 2 minutes. Repeat with the remaining sugar in 2 batches, beating for 2 minutes between additions. Continue to beat until the meringue is stiff and glossy, 7 to 8 minutes. Sprinkle the slurry over the meringue and fold it in.
3. Using a large spoon, dollop the meringue onto the prepared baking sheet. Using an offset spatula, spread the meringue 1 1/2 inches thick. Bake for about 3 hours, until firm and white; turn off the oven and keep the oven door slightly ajar. Leave the meringue in the oven for 2 hours, until mostly dry but still slightly chewy.

Make the lemon curd:

1.  In a glass bowl, combine the egg yolks, lemon juice and sugar and whisk until smooth. Place the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking constantly, until the curd has thickened to the consistency of cake batter, about 20 minutes. Remove the bowl from the heat and whisk in the butter, a few cubes at a time, until incorporated. Press plastic wrap directly onto the surface of the lemon curd and let cool to room temperature. Refrigerate for 1 hour, or until cold.

Make the whipped cream:

1. In a large bowl, combine the cream, sugar and vanilla and beat with an electric handheld mixer until soft peaks form. Refrigerate.
2. To serve, break the meringue into small pieces. Spoon half of the meringue and 1/4 cup of lemon curd into each of 8 parfait glasses. Top with 1/2 cup of whipped cream and a few raspberries. Repeat with the remaining meringue, lemon curd, whipped cream and raspberries. Serve immediately.

MAKE AHEAD: The lemon curd can be refrigerated for up to 2 days. The meringue can be stored in an airtight container overnight.

Cold and boozy, adults only...

Frozen Mocha Rum Parfaits

Gourmet, May 2003

Ingredients

• 6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
• 2/3 cup strong brewed coffee
• 3 tablespoons plus 2 teaspoons dark rum
• 3 large eggs
• 3/4 cup granulated sugar
• 2 cups chilled heavy cream
• 1 1/2 tablespoons confectioners sugar

Special equipment: an instant-read thermometer

Directions

1. Melt chocolate in coffee in a metal bowl set over a large saucepan of barely simmering water, stirring until smooth, then stir in 3 tablespoons rum. Remove bowl from heat.
2. Beat together eggs, granulated sugar, and a pinch of salt with a handheld electric mixer in a large metal bowl until combined well. Set bowl over saucepan of simmering water and beat mixture until tripled in volume, very thick, and registers 160°F on thermometer, about 6 minutes. Remove bowl from heat, then beat in chocolate mixture. Chill until cool, about 10 minutes.
3. Beat 1 cup cream in a bowl with cleaned beaters until it just holds stiff peaks, then fold into chocolate mixture. Divide among 8 (8-ounce) stemmed glasses and freeze, covered with plastic wrap, until set, at least 3 hours.
4. Before serving, let parfaits stand at room temperature 15 minutes to soften slightly. While parfaits are standing, beat remaining cup cream with confectioners sugar until it just holds stiff peaks, then beat in remaining 2 teaspoons rum and spoon onto parfaits.

Note: Parfaits can be frozen up to 1 day.

Frozen for the kiddos...

Raspberry-Vanilla Parfait Pops

Charity Ferreira

Ingredients

• 1 1/2 cups frozen raspberries, plus 4 raspberries, halved (optional)
• 5 tablespoons sugar
• 1 1/2 cups vanilla low-fat or whole-milk yogurt

Directions

1. In a blender, purée the 1 1/2 cups raspberries, the sugar, and 1/2 cup yogurt until smooth and thick.
2. Divide about half of the raspberry mixture equally among ice pop molds. Divide the remaining 1 cup yogurt among the molds. Slide in the halved raspberries (if using). Follow with the remaining raspberry mixture and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
3. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

Happy baking!

Party Pics AND Graduation Ideas

Happy Monday everyone! Last weekend we had a fabulous party for a special grandfather and Lizzy Bee's Bakery was in full baking mode. Check out the results:

Top: Rich, moist white cake filled with fudgey chocolate filling and ganache frosting.
Topped with buttercream roses.
Bottom: Lizzy Bee's brownies and orange butter cookies (a sleeper hit!)

Now onto ideas for graduation! If you're not ordering from the bakery, but are looking to bake at home, you'll need some finger foods to get your guests moving and mingling. Here are a few ideas that are easy to pick up and enjoy:

Black and White Cupcakes
Justin Chapple

Ingredients
Cupcakes:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 6 tablespoons unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup sour cream
• 2 1/2 teaspoons pure vanilla extract

Frosting:

• 2 sticks unsalted butter, softened
• 4 cups confectioners’ sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• 4 tablespoons milk
• 1/2 cup unsweetened cocoa powder

Directions

1. MAKE THE CUPCAKES Preheat the oven to 350° and line a 12-cup muffin pan with paper liners. In a bowl, whisk the flour with the cocoa powder, baking powder, salt and baking soda. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy. Beat in the eggs 1 at a time, then beat in the sour cream and vanilla until smooth. At low speed, beat in the dry ingredients. Scoop the batter into the lined muffin cups.
2. Bake the cupcakes in the center of the oven for about 17 minutes, until springy and a toothpick inserted in the centers comes out clean. Let cool slightly in the pan, then transfer to a rack to cool completely.
3. MEANWHILE, MAKE THE FROSTING In a large bowl, using a handheld electric mixer, beat the butter at medium speed until smooth. Add the confectioners’ sugar, vanilla, salt and 2 tablespoons of the milk and beat at low speed just until combined, then beat at medium speed until smooth. Scrape half of the vanilla frosting into a medium bowl. Add the cocoa powder and the remaining 2 tablespoons of milk to the frosting in the large bowl and beat at low speed until fully incorporated.
4. Lay a large sheet of plastic wrap on a work surface with the long side facing you. Using a small spatula, spread the vanilla frosting in a 3-inch-wide strip down the center of the plastic wrap. Spread the chocolate frosting in a 3-inch-wide strip alongside the vanilla. Using the plastic, fold the chocolate frosting over the vanilla, twisting one end of the plastic to seal. Pull the twisted end of the plastic through a pastry bag fitted with a large star tip and cut off the protruding plastic at the tip. Refrigerate the frosting until barely firm, about 15 minutes. Pipe onto the cupcakes and serve.

Caramel Crumb Bars

Saveur

Ingredients

• 20 tbsp. unsalted butter, softened, plus more for pan
• 2 1⁄2 cups flour, plus more for pan
• 1⁄2 cup sugar
• 1 tsp. vanilla extract
• 1⁄4 tsp. kosher salt
• 1⁄4 cup packed dark brown sugar
• 1 tbsp. light corn syrup
• 1 (14-oz.) can sweetened condensed milk

Directions

1. Heat oven to 350°. Line a 9" x 13" baking sheet with parchment paper; grease and flour. 
2. In a mixer fitted with a paddle, beat together 16 tbsp. butter, sugar, vanilla, and salt until fluffy. Add 2 1⁄4 cups flour; mix. Transfer 3⁄4 dough to pan; press into bottom; chill. 
3. Rub remaining dough and flour into large crumbles; set aside. 
4. Combine remaining butter, brown sugar, syrup, and milk in a 2-qt. saucepan. Cook, stirring, over medium-high heat to make caramel, 8–10 minutes. 
5. Pour over dough; scatter crumbles over top. 
6. Bake until golden, 25–30 minutes. Let cool. Cut into bars.

Dream Bars

Mindy Segal

Ingredients

• 4 ounces bittersweet chocolate (64% to 66% cacao), melted
• 1 cup (8 ounces) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 tablespoon water
• 1 teaspoon pure vanilla extract
• 2 extra-large eggs, separated, at room temperature
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup firmly packed dark brown sugar

Directions

1. Invert a baking sheet and spray it with nonstick cooking spray. Line the top with parchment paper. With an offset spatula, spread the melted chocolate evenly across the parchment. Place the baking sheet in the freezer until firm, approximately 30 minutes.
2. Lightly coat a quarter sheet (9 by 13-inch) pan or glass baking dish with nonstick cooking spray and line with parchment paper, leaving 1 inch of overhang on the long sides.
3. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds. Add the granulated sugar and beat the butter mixture until it is aerated, 3 to 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.
4. Add the water and vanilla to the egg yolks. On medium speed, add the yolks, one at a time, mixing briefly until the batter resembles cottage cheese, approximately 5 seconds per yolk. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 20 to 30 seconds to make it nearly homogeneous.
5. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Add the flour mixture all at once and mix on low speed until the dough just comes together but still looks shaggy, approximately 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.
7. Transfer the dough to the prepared pan. Using a rubber spatula and then your fingertips, press the dough into the corners of the pan and smooth the surface.
8. Remove the chocolate from the freezer and break it up into shards. Scatter the chocolate shards across the surface of the dough and then press into the dough. Cover the top with plastic wrap, pressing down through the plastic to smooth down the top. Refrigerate until the dough is set, at least 20 minutes or overnight. (If refrigerating the dough overnight, refrigerate the egg whites as well, letting them come to room temperature before proceeding with the meringue.)
9. Preheat the oven to 350°F.
10. In a stand mixer fitted with the whisk attachment, whip the egg whites and a pinch of kosher salt on medium speed until frothy, approximately 45 seconds. Add the brown sugar and whip on medium-high speed until shiny peaks form and the meringue holds its shape, 2 to 3 minutes. Spread the meringue evenly over the chilled dough.
11. Bake, rotating the pan halfway through the baking process, until the meringue resembles a lightly toasted marshmallow, 23 to 25 minutes. It will start to crack on the sides but should still be slightly soft in the center, and the shortbread should be cooked through but still pale-not golden brown. (Do not overbake or the shortbread will be too crumbly to cut.) Cool completely in the pan. Once cool, refrigerate until chilled.
12. Lift the bars out of the pan using the parchment handles and transfer to a cutting board. Cut the bars lengthwise into 3 strips. Cut the bars crosswise into 10 strips to make small, rectangular bars. Serve the bars at room temperature.

Do ahead: The bars can be baked, cooled, then refrigerated in an airtight container for up to 5 days.

Happy baking!

Memorial Day Desserts

Happy Tuesday! Somewhere between moving to a bigger apartment, unpacking, finishing the school year - this blog was suddenly buried under the work! But now I'm back and ready for Memorial Day (if only the warm weather would stay for the pool openings)! I hope you've got your menu planned (or almost) and are ready to fire up the grill! Here are a few desserts to add to the end of your meal.

Twist on a classic summery dish...
Chocolate Strawberry Shortcakes
Food Network Kitchens

Ingredients
For the shortcakes:

• 1 cup all-purpose flour, plus more for dusting
• 1/3 cup granulated sugar
• 2 tablespoons Dutch-process cocoa powder
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into pieces
• 3 ounces milk chocolate, roughly chopped
• 2 large eggs
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Raw or turbinado sugar, for sprinkling

For the toppings:

• 1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
• 1/4 cup granulated sugar
• 1 cup heavy cream

Directions

1. Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
2. Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
3. Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
4. Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.

To please the little ones...

Skewered Strawberry & Marshmallow S'mores

Karen Adler and Judith Fertig, The Gardener and the Grill

Ingredients

• 12 medium-sized strawberries
• 8 large marshmallows
• 8 slices French baguette
• Olive oil, for brushing
• One (4-ounce) bar dark chocolate, cut into 8 pieces
• 1/4 teaspoon coarse kosher or sea salt

Directions

1. Prepare a medium-hot fire on one side of your grill.
2. Thread the strawberries and marshmallows alternately on 4 skewers (if using wooden skewers, pre-soak them). Lightly brush the slices of bread with olive oil.
3. Place the skewers directly over the fire and grill for about 4 or 5 minutes until the marshmallows have browned.
4. At the same time, grill one side of the bread. Turn the slices over and move to the indirect side of the grill. Place a piece of chocolate on each slice and sprinkle with a pinch of coarse salt. Remove from the grill when the chocolate is soft but still holds its shape.
5. Serve the skewers with the grilled bread for a grown-up version of s'mores.

Change em up...

Apricot Blondies

Daniel Orr

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Freshly ground pepper
• 1 stick unsalted butter, softened
• 3/4 cup plus 2 tablespoons light brown sugar
• 2 teaspoons pure vanilla extract
• 1 large egg
• 1/2 cup dried apricot halves, chopped
• 1/2 cup white-chocolate chips
• 1/2 cup salted roasted almonds, chopped

Directions

1. Preheat the oven to 325°. Butter an 8-inch square metal baking pan. In a small bowl, whisk the flour with the baking powder, baking soda, salt and pepper.
2. In a large bowl, using a handheld electric mixer, beat the butter with the brown sugar and vanilla at medium speed until creamy. Beat in the egg until smooth. At low speed, beat in the apricots, chocolate chips and almonds, then beat in the dry ingredients.
3. Using a spatula, scrape the dough into the prepared pan, pressing it into an even layer. Bake in the lower third of the oven for 45 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely. Cut into 2-inch squares.

Happy baking!

Appreciating Mama on Her Day

Happy Tuesday! Mother's Day is fast approaching, and whether you're appreciating someone special or you are that Mama yourself, here are a few recipes to let her know how you feel.

Let her eat cake...
Walnut Cake with Apricot Preserves
Sarah Copeland

Ingredients

• Unsalted butter and all-purpose flour, for greasing and dusting the pan
• 3 1/2 cups walnuts (about 10 ounces)
• 2/3 cup sugar
• 2 teaspoons baking powder
• 6 large eggs, separated
• 1/2 cup apricot preserves
• Confectioners' sugar for dusting
• Whipped cream and sliced peaches, for serving

Directions

1. Preheat the oven to 325°. Butter and flour a 9-inch springform pan. In a food processor, pulse the walnuts with a pinch of the sugar until very finely ground. Add the baking powder and pulse to combine.
2. In a large bowl, using a handheld electric mixer, beat the egg whites at high speed until soft peaks form.
3. In another bowl, beat the egg yolks with the remaining sugar at medium-high speed until pale and thick, about 3 minutes. At low speed, beat in the walnuts, just to combine.
4. Stir one-third of the egg whites into the batter. Using a rubber spatula, fold in the remaining beaten whites in 2 batches, until no streaks remain.
5. Scrape the batter into the pan and bake for 40 minutes, until golden and springy. Transfer to a rack and let cool in the pan. Run the tip of a knife around the cake and unmold it.
6. Using a serrated knife, split the cake horizontally. Set the bottom layer on a cake plate and spread with the apricot preserves. Replace the top layer and dust with confectioners' sugar. Cut into wedges and serve with whipped cream and sliced peaches.

Dessert for breakfast...

Dark Chocolate Waffles

Mast Brothers Chocolate

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup (packed) brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3 large eggs, separated
• 2 cups buttermilk
• 1/2 cup olive oil
• 1 teaspoon vanilla extract
• 6 ounces bittersweet chocolate (at least 70% cacao), finely chopped
• Nonstick vegetable oil spray
• Unsalted butter and warm pure maple syrup (for serving)

Directions

1. Preheat oven to 250°F. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.
2. Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.
3. Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.
4. Serve waffles with butter and syrup.

DO AHEAD: Batter with egg whites can be made 4 hours ahead. Cover and chill.

When she just wants an extra spoon...

Rhubarb Ice Cream with a Caramel Swirl

Melissa Clark

Ingredients

• 1 and 1/2 cups whole milk
• 1 and 3/4 cup plus 6 tablespoonsgranulated sugar
• Pinch fine sea salt
• 1 vanilla bean, split and scraped
• 4 large egg yolks, lightly beaten
• 1 and 1/2 cups sour cream
• ¾ pound rhubarb, cut into 1/2-inch dice
• ½ cup heavy cream

Directions

1. In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
2. Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
3. In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
4. In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
5. Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
6. Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.

Happy baking!

Pink Isn't a Girl Color

Happy Tuesday everyone! In my quest for delicious recipes this week, I started thinking about things I've been eating lately. Do you know what stands out? Strawberries! I don't know what's happening but I hope it doesn't stop! They've been sweet and plump and extra delicious, especially this time of year. So today's recipes are all based around those juicy fruits!

Colors for days...
Flourless Pistachio Cake with Strawberry Meringue
Anna Stockwell

Ingredients
Cake:

• Vegetable oil, for cake pan
• 1 1/2 cups shelled unsalted pistachios (8 ounces)
• 3/4 cup sugar, divided
• 6 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt, plus more for egg whites
• 1/4 teaspoon ground cardamom

Meringue Topping:

• 1 1/3 cups freeze-dried strawberries (1.2-ounce package)
• 5 egg whites, at room temperature
• 1/2 teaspoon white vinegar
• 1 cup almond flour (4 ounces)
• 1 cup superfine sugar
• 1 tablespoon potato starch

• 9-inch springform pan

Directions

1. Preheat oven to 325°F. Lightly brush a 9-inch springform pan with oil and line bottom with a round of parchment paper. Brush parchment with oil and set pan aside.
2. In a food processor, pulse pistachios with 1/4 cup sugar until finely ground (avoid overgrinding); set aside.
3. In two large bowls, separate eggs into yolks and whites, discarding the sixth egg white. Add 1/4 cup sugar, vanilla, salt, and cardamom to bowl with egg yolks and beat using an electric mixer until thick and pale yellow, about 2 minutes. Set egg yolk mixture aside and thoroughly clean and dry the beaters.
4. Add a pinch of salt to the bowl with the egg whites and beat using an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup sugar, and continue beating until stiff peaks form.
5. Add half of the whipped egg whites and all of the ground pistachios to the egg yolk mixture and fold until combined. Add the remaining egg whites and fold until batter is just combined. Pour batter into prepared pan and smooth top with a rubber spatula. Bake until beginning to brown and just barely set, 20–25 minutes.
6. While the cake is baking, make the meringue topping: In a food processor, process strawberries into a fine powder; set aside 1 Tbsp. strawberry powder for garnish and transfer remainder to a medium bowl. Whisk in almond flour and potato starch.
7. In a large bowl using an electric mixer, beat the egg whites and vinegar until soft peaks form, then gradually beat in the sugar and and continue to whip until meringue is stiff and glossy and all the sugar has dissolved, 7–8 minutes. Gently fold almond mixture into meringue until just combined.
8. Remove cake from oven. Using an offset spatula or table knife, spread meringue mixture evenly over hot cake, starting from the outside and working your way into the center. Return cake to oven and bake until meringue is lightly browned and crisp, 25–30 minutes. Transfer pan to a wire rack to cool, and immediately run a knife around the edge of the cake to loosen it from the pan. Release and remove the side of the springform pan. Let cake cool at least 30 minutes before decorating.
9. To decorate the cake, place the reserved strawberry powder in a fine-mesh sieve and dust over cake as desired.Do ahead: Cake can be made up to one day before serving: cool to room temperature, loosely cover with plastic wrap, and store at room temperature.

Notes: Look for freeze-dried strawberries in the dried fruit aisle of your local health-food or specialty food store. If you don't have superfine sugar, you can make your own by pulverizing granulated sugar in a food processor.


New take on the usual...

Strawberry Tiramisu

Giada de Laurentiis

Ingredients

• 1 1/4 cups strawberry preserves
• 1/3 cup plus 4 tablespoons Cointreau or other orange liqueur
• 1/3 cup orange juice
• 1 pound mascarpone cheese, room temperature
• 1 1/3 cups chilled whipping cream
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 52 (about) crisp ladyfingers (boudoirs or Savoiardi)
• 1 1/2 pounds strawberries, divided

Directions

1. Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
2. Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
3. Slice remaining strawberries. Arrange over tiramasù and serve.

*Italian cream cheese available at supermarkets and at Italian markets.

With a dollop of cream...

Country Cake with Strawberries and Whipped Cream

Ina Garten

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 3/4 cup plus 3 tablespoons sugar
• 2 large eggs
• 1/4 cup plus 2 tablespoons sour cream
• 1 1/2 teaspoons finely grated orange zest
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon pure vanilla extract
• 1 cup heavy cream
• 1 pint strawberries, hulled and sliced

Directions

1. Preheat the oven to 350°. Butter and flour an 8-inch round cake pan. In a medium bowl, sift the flour with the cornstarch, baking soda and salt.
2. In a large bowl, using a handheld mixer, beat the butter until creamy. Add the 3/4 cup of sugar and beat at medium speed until light and fluffy. Add the eggs, 1 at a time, beating until incorporated. Add the sour cream, the orange and lemon zests and 1/2 teaspoon of the vanilla and beat until blended. Add the dry ingredients and beat at low speed until smooth.
3. Scrape the batter into the prepared pan and bake for about 40 minutes, or until golden and a skewer inserted in the center comes out clean. Transfer the pan to a wire rack and let the cake cool for 15 minutes before turning it out onto the rack to cool completely.
4. Beat the cream with the remaining 3 tablespoons of sugar and 1/2 teaspoon of vanilla until soft peaks form.
5. Slice the cake in half horizontally. Spread most of the whipped cream over the cut side of the bottom cake half. Layer most of the sliced strawberries on top. Replace the top half of the cake and garnish with the remaining whipped cream and strawberries. make ahead The cake can be frozen for up to 1 month. Let it cool completely before wrapping in plastic and then foil. The assembled cake can be prepared up to 2 hours ahead.

Make Ahead: The cake can be frozen for up to 1 month. Let it cool completely before wrapping in plastic and then foil. The assembled cake can be prepared up to 2 hours ahead.

Happy baking!

Cheesecake: The More the Merrier

Happy Thursday! Cheesecake, oddly enough, has been a topic of conversation around the water cooler lately. It got me thinking; did you know there are perhaps a billion and one ways to make a cheesecake? Let's explore a few today, shall we?

The original...
Creamy Cream Cheese Cheesecake
Dorie Greenspan

Ingredients
For the crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons sugar
• Pinch of salt
• 1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:

• 2 pounds (four 8-ounce boxes) cream cheese, at room temperature
• 1 1/3 cups sugar
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 4 large eggs, at room temperature
• 1 1/3 cups sour cream or heavy cream, or a combination of the two

Directions
To make the crust:

1. Butter a 9-inch springform pan—choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter leftover)—and wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet.
2. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides—this doesn't have to be a precision job. Put the pan in the freezer while you preheat the oven.
3. Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
4. Reduce the oven temperature to 325°F.

To make the cheesecake:

1. Put a kettle of water on to boil.
2. Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
3. Put the foil-wrapped springform pan in the roaster pan.
4. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
5. Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
6. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.
7. When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.

Cheesecake for the non-cheese eater

Raw, Vegan Strawberry Vanilla Cheesecake

Gena Hamshaw

Ingredients

For the crust:

• 1 1/2 cups raw almonds
• Pinch sea salt
• 2 cups pitted medjool dates

For the filling:

• 3 cups cashews
• 1/4 teaspoon sea salt
• 2/3 cup melted coconut oil
• 1 vanilla bean, cut in half, seeds scraped out for use, or 2 teaspoons vanilla extract
• 3 tablespoons lemon juice
• 1/2 cup agave nectar
• 1 cup strawberries

Directions

1. Soak the cashews in water overnight or for three or more hours. Drain them of water and set aside.
2. Place the almonds and sea salt in a food processor and grind roughly. Add the dates and process until the mixture is uniform and sticks together when you squeeze a bit in the palm your hand. Press mixture evenly onto the bottom of a 9" springform pan.
3. Use a high speed blender or food processor (high speed blender is preferable) to blend all filling ingredients except for the strawberries thoroughly, until silky smooth. If you're working with a processor, you may need to stop often to scrape it down.
4. Pour just more than half of the filling mixture into the springform pan. Use an inverted spatula to smooth it over. Transfer to the fridge for thirty minutes or more to let this layer set.
5. Blend the strawberries into the remaining filling mixture. Set it aside in a bowl while the first layer is setting. Once the first layer has been in the fridge for thirty minutes or longer, spread the strawberry layer over the plain vanilla layer. Transfer whole cheesecake to the fridge and let it sit for two hours or longer before slicing and serving.

For your inner Italian...

Lemon Ricotta Cheesecake

Marcella Giamundo

Ingredients

Pastry:

• 2 2/3 cups all-purpose flour
• 3 tablespoons sugar
• 3/4 teaspoon salt
• 3/4 cup cold solid vegetable shortening, divided into 3 pieces
• 2 large eggs, lightly beaten
• 3 tablespoons milk

Filling:

• 1 1/2 pounds ricotta (3 cups)
• 1 cup sugar
• 3 large eggs
• 1 tablespoon finely grated lemon zest
• 1 1/2 tablespoons anise liqueur
• 2 teaspoons pure vanilla extract
• Egg wash (1 egg lightly beaten with 1 tablespoon water)

Directions

1. In a food processor, combine the flour, sugar and salt and pulse several times. Add the shortening and pulse until the mixture resembles coarse meal. Add the eggs and milk and pulse until lightly moistened. Turn the dough out onto a lightly floured work surface and knead a few times until smooth. Form the dough into 2 disks, 1 slightly larger than the other. Wrap the disks in plastic and refrigerate for 30 minutes or for up to 3 days.
2. In a food processor, combine the ricotta, sugar, eggs, lemon zest, anise liqueur and vanilla and process until smooth.
3. Preheat the oven to 375°. On a lightly floured work surface or between sheets of plastic, roll out the larger disk of dough to a 13-inch round. Line a 10-by-1 1/2-inch pie plate with it. Patch any cracks. Spoon in the filling. Roll out the remaining disk of dough to an 11-inch round. Brush the pastry pie rim with water and set the round on top. Press the edges together to seal. Trim the overhanging dough and crimp decoratively. Make 3 small slashes in the top and brush with the egg wash. Bake for 40 to 45 minutes, or until the pastry is golden; cover with foil if it browns too quickly. Let cool on a rack to room temperature, then refrigerate until chilled.

MAKE AHEAD: The cheesecake can be refrigerated for up to 3 days.

Happy baking!

Caramel, Three Ways

Happy Thursday everyone! If you've missed recipe updates, I'm back after a short break post-Passover/Easter weekend. Have you checked out my Facebook page recently? You'll find the latest updates/photos posted there. Or maybe here as well:

So today I was thinking about what I wanted to talk about, and after doing some browsing and recipe-ogling, I started thinking about the many ways to make caramel. I've got 3 ideas for you - from easier to harder - on using homemade caramel in a variety of ways.

A little easier to manage...

Molten Caramel Cakes

Chuck Hughes

Ingredients

• 2 cups/500ml chopped white chocolate
• 1/4 cup/60ml butter, plus more for the ramekins
• 2 cups/500ml store-bought dulce de leche
• 4 eggs, at room temperature
• 1/4 cup/60ml sugar
• 1 cup/250ml all-purpose flour
• Maldon sea salt, for sprinkling on top

Directions

1. Melt the white chocolate with the butter in a saucepan over low heat. Add the dulce de leche and stir until incorporated. Remove from the heat and set aside.
2. Preheat the oven to 425 degrees F (220 degrees C).
3. Using a stand or hand mixer, beat the eggs with the sugar until the mixture is pale and has doubled in volume. Gradually add the white chocolate mixture, and then the flour. Take your time to avoid lumps.
4. Divide the batter among 6 ramekins. Bake until the cakes are golden brown and the centers are still soft, about 15 minutes. Sprinkle with sea salt and serve.

Just a bit more difficult, but you can do it!

Bourbon-Sea Salt Caramels

Bon Appetit, December 2013

Ingredients

• Nonstick vegetable oil spray
• 2 cups sugar
• 1/2 cup light corn syrup
• 1 14-ounce can sweetened condensed milk
• 1/2 cup (1 stick) unsalted butter, cut into small pieces
• 2 tablespoons bourbon
• 1/2 teaspoon kosher salt
• Flaky sea salt (such as Maldon)

Special equipment:A candy thermometer

Directions

1. Lightly coat an 8x8" baking pan with nonstick spray and line with parchment paper, leaving a 2" overhang on 2 sides; spray parchment.
2. Bring sugar, corn syrup, and 1/2 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.
3. Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°F. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into 3/4" pieces, and wrap individually in parchment paper.

DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.

Hardest of the 3, but you can make your own caramel! (I've posted the "how to" in the past.)

Ricotta Caramel Custards

Erica De Mane

Ingredients

• 1 1/4 cups sugar
• 1/4 cup water
• 2 pounds fresh whole milk ricotta
• 1 large egg
• 2 large egg yolks
• 1/3 cup heavy cream
• 1 tablespoon light rum
• 1 teaspoon pure vanilla extract
• 1 teaspoon orange-flower water
• 2 teaspoons finely grated orange zest

Directions

1. Preheat the oven to 375° and position a rack in the middle of the oven.
2. In a medium saucepan, combine 1 cup of the sugar with the water and bring to a boil over moderately high heat. Stir with a wooden spoon to dissolve the sugar. Using a wet pastry brush, wash down any sugar crystals from the side of the pan. Continue to boil the sugar syrup, without stirring, until a golden amber caramel forms, 6 to 8 minutes.
3. Remove the saucepan from the heat and dip the bottom of the pan in a bowl of cool water to stop the cooking. Immediately pour the hot caramel into eight 4-ounce ramekins; swirl to evenly coat the bottoms with caramel. Set the ramekins in a roasting pan.
4. In a food processor, combine the ricotta with the whole egg, egg yolks, cream, rum, vanilla, orange-flower water, orange zest and the remaining 1/4 cup sugar. Process until smooth. Pour the mixture into the ramekins. Put the roasting pan in the oven and pour enough hot water into the pan to reach halfway up the sides of the ramekins.
5. Bake the ricotta custards for about 45 minutes or until golden brown on top and set around the edges but still slightly soft in the center. Transfer the ramekins to a rack and let cool. Cover and refrigerate the custards overnight.
6. To unmold, run a small knife around each custard, place a dessert plate on top and invert, giving the ramekin a little shake. If the custard sticks, briefly dip the bottom of the ramekin in hot water and invert again.

Happy baking!