Recipe: Miniature Vanilla Scones

May 16, 2012 by jennifer

These scones are sweet but not cloyingly. They are dainty without being too "cutesy". Perfect for a shower, served with coffee or tea, they are light, delicious and very easy to make.

Ingredients:

• Scones:2 cups all-purpose flour2 teaspoons baking powder½ teaspoon baking soda½ teaspoon salt½ cup sugar, or vanilla sugar5 tablespoons unsalted butter, cold1 cup full-fat sour cream1 large egg yolk2 teaspoons vanilla extractScrapings from a ½″ piece of vanillaStrawberry Butter:¾ cup fresh strawberries, cleaned and hulled1 cup butter, softened3 tablespoons confectioners sugar

Directions:

Scones:
1. Whisk together the flour, baking powder, baking soda, salt and sugar. Rub the cold butter into the dry ingredients until crumbly.

2. In a separate bowl, whisk together the sour cream, egg yolk, vanilla bean scrapings, and vanilla extract until blended. Add to the flour mixture and stir with a fork until dough forms a ball.

3. Carefully and without too much handling, roll the dough out on a lightly floured surface. Cut into heart shapes with a small, 1 ½" cookie cutter. Place each scone on a parchment or silpat-lined baking sheet. Brush the tops with milk and sprinkle with sugar. Allow to stand about 20 minutes before baking (preheat oven to 400 F at this point).

4. Bake for 15 minutes or until golden.

Strawberry Butter:
Mix ingredients in a mix-master or food processor until smooth. Refrigerate; makes about 2 cups.

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Recipe: Blueberry and Rosemary Focaccia

May 16, 2012 by jennifer

It might not sound appealing at first but think rich, fluffy focaccia with roasted rosemary leaves and fresh bursts of almost savoury blueberries. TRUST ME. TRY IT.

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Recipe: Profiteroles with Peppermint-Vanilla Ice Cream

May 16, 2012 by jennifer

Even though they are surprisingly simple to make, these delicacies will always impress. You can make just the profiteroles in advance, or make and fill them with ice cream, ready to pull from the freezer for last minute guests.

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White Balsamic Custard and Strawberry Tart

May 16, 2012 by jennifer

The "play" between the two vastly different flavours in this tart are what make it so delicious.

Ingredients:

• Crust1 cup all-purpose flour1 Tbs. sugar¼ tsp. salt6 tablespoons unsalted butter, cold2 tablespoons vegetable shortening, cold2 tablespoons ice waterFilling½ cup whipping cream2 tablespoons cornstarch2 large eggs4 large egg yolks1 whole vanilla bean, cut open½ cup white balsamic vinegar¾ cup water¾ cup sugar¼ cup (½ stick) unsalted butterTopping:1 ½ pints large strawberries, hulled and sliced

Directions:

Crust:
1. In a bowl, combine flour, sugar and salt. Cut butter into small cubes and with your fingers, "smoosh" butter pieces into flour mixture until pea sized granules form. Add ice water and mix lightly until dough forms a ball. Wrap plastic and refrigerate for 2-3 hours. Roll out pastry and fit into 10" tart pan.

2. Dock pastry with a fork and allow to rest in the refrigerator for about 30 minutes. Preheat oven to 375�F. Bake crust until golden, pressing with back of fork if crust bubbles, about 22 minutes. Cool.

Filling:
3.Stir cream and cornstarch together in a medium bowl until cornstarch dissolves. Add eggs, egg yolks, scrapings from vanilla bean and pod; whisk to blend.

4. Boil vinegar in heavy medium saucepan until reduced by half, about 4 minutes. Add water, sugar, and butter. Stir until butter melts and then return to the boil.

5. Gradually whisk the hot vinegar mixture into the cool egg mixture to temper and then return all to pan. Whisk until custard thickens and boils, about 1 minute. Strain into bowl,and set aside to cool. Spread custard in prepared crust. Cover and chill tart at least 3 hours and up to 1 day.

Topping:
6. Arrange strawberry slices in concentric circles on top of tart. Cover loosely and chill until ready to serve. (Can be made up to 6 hours ahead.)

Recipe Origin:

Based on a July 2004 Bon Appetit recipe.

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Recipe: Apple Tart with Berries

May 16, 2012 by jennifer

The slightly rich tart dough holds together well in this galette form and is so simple it allows the apples and berries to be the star attraction.

Ingredients:

• Pastry:1 ¼ cups all-purpose flour½ cup confectioner’s sugar¼ teaspoon salt½ cup unsalted butter, cut into ½" pieces2 large egg yolks1 tablespoon of whipping (heavy) creamFilling:4 relatively large granny smith apples, cored and chopped1 teaspoon fresh lemon juice1/3 cup packed brown sugar1 teaspoon ground cinnamon1 cup blueberries, washed½ cup raspberries2 tablespoons granulated sugar1 egg beaten with 1 tablespoon whipping (heavy) cream

Directions:

1. In a large bowl, sift together the flour, sugar and salt. Toss the butter in with your fingers and coat with the flour. Cut the butter into the flour until the mixture forms large, coarse crumbs the size of small peas.

2. In a small bowl, lightly beat the egg yolks with a fork and stir in the cream until blended. Drizzle over the flour/butter mixture and then stir with a fork until evenly moist and dough comes together smoothly.

3. On a counter/work surface, shape the dough into a 6-inch disk and wrap in plastic. Refrigerate for at least 45 minutes or over night.

4. Remove dough from refrigerator and allow to stand at room temperature for about 20 minutes. Dust a work surface and rolling pin with flour.

5. Preheat the oven to 400 F. Roll dough out into a round about 13 – 15" in diameter. Trim off any really ragged edges to make a neat circle and carefully transfer the dough to a parchment-lined sheet.

6. Toss the apples with the lemon juice, brown sugar and cinnamon. Carefully mix in the blueberries and raspberries. Lightly sprinkle 1 tablespoon of the granulated sugar over the rolled out crust.

7. Arrange the fruit filling in the centre of the pastry, keeping it off of a 2-inch border. Fold the border up and over the filling, forming loose pleats all around the edge and leaving the centre open. Brush the pleated sides with the egg mixture then sprinkle it with the remaining 1 tablespoon of granulated sugar.

8. Bake for about 35 – 40 minutes until the crust is golden brown and the fruit is soft. Allow to cool out of the oven for about 10 minutes and then transfer to a wire rack. Serve warm or at room temperature.

Recipe Origin:

Based on three or four different recipes from different sources.

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Pineapple Tart

May 16, 2012 by jennifer

With a puff pastry crust and sweet softened pineapple slices this tart is sunshine on a plate. It is the perfect thing to chase away the winter blues.

Ingredients:

• 1 sheet puff pastryflour1 tablespoon granulated sugar1 large ripe pineapple, peeled, halved lengthwise,cored, and cut into ¼-inch-thick slices½ cup packed light brown sugarseeds from ½ vanilla bean, halved lengthwise, pod reserved6 strawberries, sliced in ¼" slicessanding sugar for sprinkling on pastry edges

Directions:

1. Roll out puff pastry on a floured surface to about 12" by 9" and place on a parchment-lined baking sheet. Sprinkle with 1 tablespoon granulated sugar and set aside.

2. In a heavy 12-inch skillet simmer pineapple, sugar, vanilla seeds and vanilla pod over moderate heat, carefully turning pineapple occasionally (try to keep slices whole), until most liquid is evaporated and pineapple is slightly translucent (reducing heat as liquid is evaporated), about 25 minutes. Cool mixture slightly and discard vanilla pod.

3. Arrange pineapple in overlapping pattern on top of pastry, leaving about a 1 ½" border. Quickly simmer strawberry slices in remaining syrup in skillet and dot pineapple tart with them once cooked. Fold edges up around pineapple and brush with egg wash and sprinkle them with sugar.

4. Bake in a 375 F oven for about 20 minutes, or until crust is puffed and golden in colour.

Recipe Origin:

Based on a recipe from Gourmet Magazine, December 1996.

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Butternut Squash and Spinach Tart

May 16, 2012 by jennifer

This tart is simple and impressive. It can be served sliced in small pieces as a side dish or with a simple salad as a main course. It is intricately flavoured and really quite exquisite.

Ingredients:

• 1 package of puff pastry dough1 cup ricotta cheese1 cup goat cheese2 eggs, lightly beaten1 tablespoon unsalted butter1 large onion, sliced thinly1 pound baby spinach¼ teaspoon kosher salt1/8-inch slices of butternut squash (I used the whole neck of the squash)pepperzest of one lemon

Directions:

1. Cook the slices of butternut squash in a bit of olive oil, salt and pepper on medium high heat for 1-2 minutes per side. Set aside.

2. Caramelize the onions in a hot pan with the butter and set aside. Wilt the spinach in the same pan (add a bit of olive oil if necessary) and set aside.

3. Preheat oven to 375. Roll out the puff pastry � to roughly 1/8-inch. Place on a parchment-lined baking sheet and prick the dough in the middle of the tart a few times with the tines of a fork.

4. In a small bowl mix the ricotta, goat cheese, two thirds of the eggs, onions, spinach and salt together. Spread this mixture onto the base of the tart., leaving a few inches around. Arrange the slices of squash on top, and crumble the remaining goat cheese on top of that.

5. Fold the edges of the pastry in toward the filling (an inch or so), overlapping where necessary, forming a galette/rustic tart. Brush the pastry with the egg yolk and bake for 30-35 minutes or until pastry is golden brown and the filling has set.

5. Serve warm, cut into small slices (it is quite rich) sprinkled with lemon zest and fresh cracked black pepper.

Recipe Origin:

Based on a recipe by Heidi of 101 Cookbooks.

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Maple Apple Pie (or tart, whichever you prefer)

May 16, 2012 by jennifer

I love the combination of maple and apples – they creates such a delicious scent that fills the house while they bake together.

Ingredients:

• Dough:1 ½ cups all purpose flour½ cup whole wheat flour2 tablespoons quick cook oats½ teaspoon baking powder½ teaspoon salt1 cup unsalted butter, cut up and chilled2 tablespoons yogurt (low fat is fine)2 tablespoons maple syrupFilling:5 Granny Smith Apples4 tablespoons maple syrup½ teaspoon cinnamon1 tablespoon butter2 tablespoons milk, for brushing pastry

Directions:

1. Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.

2. Combine flours, oats, baking powder and salt in a bowl. Cut in butter until it is the texture of coarse meal. Stir yogurt and maple syrup together and add to dough, mixing until it just comes together. Form into a disk, wrap and chill for 15 minutes.

3. Peel and slice apples. Toss with maple syrup and cinnamon.

4. On a lightly floured surface, roll out dough to ¼" thick. Slide onto parchment lined sheet and place apples and all the syrup in the centre and dot with butter.

5. Fold crust over apples in about 5 folds – leaving some of the filling visible. Brush with milk and bake for about 35-45 minutes, until crust is brown and filling is bubbling.

After-Thoughts:

This pie is simple and delicious – the perfect dessert to make when you have forgotten to make one and company is on their way. You can put coffee on just before the pie comes out of the oven and everyone will smell the pie and coffee as they come down the street.

Recipe Origin:

Based on a recipe by Anna Olson

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Rosettes

May 16, 2012 by jennifer

These light, airy confections are a great dessert after a heavy meal. Serve with ice cream or just dusted with confectioner’s sugar, they’re sure to satisfy that after dinner sweet craving.

Ingredients:

• 2 large eggs 2 teaspoons granulated sugar 1 cup milk1 tablespoon vanilla extract1 cup all-purpose flour¼ teaspoon saltvegetable oil for fryingconfectioner’s sugar for sprinkling

Directions:

1. In a mixing bowl, beat eggs and sugar; stir in milk and vanilla.

2. Combine flour and salt; add to batter and beat until smooth.

3. Heat 3 inches of oil to 365 F in a pan or deep fryer.

4. Place rosette iron in hot oil, drain, then dip in batter, three-fourths up on sides of iron (do not let batter run over top of iron). Immediately place into hot oil; loosen rosette with fork and remove iron. Fry 1 to 2 minutes per side or until golden. Remove to a wire rack covered with paper towel. Repeat with remaining batter, being sure to reheat rosette iron each time.

Sprinkle cooled cookies with powdered sugar and store in a tightly sealed container.

Makes about 4 to 5 dozen.

Note: These cookies freeze well.

After-Thoughts:

These cookies make really fantastic (and messy!) ice cream sandwiches…just make sure not to wear your favourite shirt while eating them.

Recipe Origin:

I have no idea where this recipe came from – all I have is a paper, written in my mother’s handwriting with this recipe on it. No date, no source, nothing.

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Pâte Sucrée

May 16, 2012 by jennifer

This is a great recipe for sweet pies or tarts. It makes enough for one 8" double crust pie, two 8" pies single crust pies, 6 4-5" tarts or 12 2-3" tartlets.

Ingredients:

• 2 ½ cups all-purpose flour 3 tablespoons sugar 1 cup (2 sticks) chilled unsalted butter, cut in pieces ¼ cup ice water 2 egg yolks, lightly beaten

Directions:

1. Combine flour and sugar in the bowl of a food processor for a few seconds. Add butter and process until it resembles coarse meal – about 10 seconds. With the machine running, add the ice water through the feed tube in a slow, steady stream, then egg yolks, processing just until the dough holds together. Try not to process for more than 30 seconds.

2. Turn dough out onto sheet of plastic wrap. Flatten and form into a disk. Wrap, and refrigerate at least 1 hour before using.

After-Thoughts:

This recipe can also be made with 1 cup white all purpose flour and 1 ½ cups whole wheat flour if you want a more hearty, healthy pastry.

Recipe Origin:

Based on my mother’s recipe.

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"Say-Farewell-to-Summer" Tarts

May 16, 2012 by jennifer

These tarts were going to be called Jelly-Jam Tarts because they use two berries/fruits that are usually made into jams or jellies. But then then I looked out the window and saw the trees turning colour right before my eyes and wrote "Say Farewell to Summer"� at the top of the page. Go figure.

Ingredients:

• 1 recipe pâté sucrée1 ½ cups fresh (Ontario) strawberries – washed, stems removed 1 ½ cups fresh (Ontario) Concord grapes – washed4 tablespoons granulated sugar2 tablespoons all-purpose flour2 tablespoons granulated sugar for baking sheet2 tablespoons butter – not hard but not soft either2 tablespoons brown sugar2 tablespoons quick cook oats1 teaspoon cinnamon

Directions:

1. Make the pâté sucrée and leave in the fridge for about a half hour or longer. Meanwhile, chop any larger strawberries (wild Ontario strawberries are only about the size of regular raspberries) in half and toss with the rest of the strawberries, grapes, sugar and flour. Leave on the counter to slightly macerate until dough is ready to be rolled.

2. Remove dough from fridge and roll out to about 1/8" thickness. Cut six rounds about 4 or 5" in diameter and place rounds on parchment lined, sugar sprinkled baking sheet.

2. Mix together the butter, brown sugar, oats and cinnamon with your fingers.

3. Divide the sugar-macerated fruit between the rounds. Fold edges up to hold fruit in and top with oatmeal mixture. Bake at 350 F in the centre of the oven for about 20 – 30 minutes, or until pastry starts to brown and filling begins to ooze. Serve with whipped cream, ice cream or all alone, warm and dripping tart but sweet "jelly juice".

After-Thoughts:

I actually used a whole wheat version of pâté sucrée for these tarts – giving them an added fall-like boost in my opinion.

Recipe Origin:

A Domestic Goddess original

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Apple Fritters

May 16, 2012 by jennifer

Because these aren’t as heavy and doughy as doughnuts, these fritters are really delicious. They go great with ice cream on a warm summer afternoon, or just as they are, with a cup of coffee for a rather sinful breakfast.

Ingredients:

• 2 cups all-purpose flour ¼ cup white sugar 1 tablespoon baking powder ½ teaspoon ground nutmeg 1 teaspoon salt 2 eggs 1 cup milk 2 quarts oil for deep frying 4 large apples, peeled and cored ½ cup granulated sugar 3 tablespoons cinnamon ½ cup confectioners’ sugar (if desired)

Directions:

1. In a medium bowl, mix together flour, sugar, baking powder, nutmeg and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth.

2. Heat oil to 375 degrees F (190 degrees C) in a deep fryer or heavy bottomed deep pot or skillet.

3. Slice apples into ½ inch rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels.

4. Mix granulated sugar with cinnamon in bowl. Dip fritters in this mixture and serve (or dust with confectioners’ sugar instead if preferred).

After-Thoughts:

- remember to keep the oil at 300 – 325 F when frying these fritters, you don’t want to burn the outside and you don’t want them soaked in oil (which will happen if you cook them at too low heat)

Recipe Origin:

– based on a recipe from my mom

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