Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

Sunday, May 20, 2018

Peach Cobbler, Version 2


"We are not so much what we eat, but we remember what we have eaten." ("A Short History of Truth", Julian Baggini)  Over a post run breakfast the other day, there was a rather funny, interesting conversation about how foods from our childhood turned into ones banned in our adulthood. The reasons for this varied from eating certain foods served way 'too many' times to being unable to get past remembering the not so tasty versions gracing the dinner table to having the meal bait and switch (breakfast for dinner) done to us with regularity. While redundancy can sometimes be endearing, it seemed it was having the completely opposite effect. Apparently when food is involved redundancy is a bad thing. As I listened to everyone describe the limited or expansive repertoire of meals made by parents and/or grandparents, I couldn't help but giggle at the uncanniness of how so many of us, no matter our ages, could remember exactly what meals we each had for dinner growing up. Good and/or bad food left a really powerful, potent imprint on all of our memories. Those early taste and smell experiences not only served to shape everyone's hilariously told childhood narratives, they significantly and permanently influenced our unique present day food preferences.

Although my father was the one who loved to bake and did almost all of the baking, I don't ever remember having dessert after dinner. There were no 'eat your potatoes or finish your plate if you want dessert' threats spoken at our dinner table. At least there weren't any in my 'food' memories. So I wonder when it was we were eating all those cookies, cakes, and ice cream! This absence of a dessert course memory may be responsible for the way I think about them today. In my world any dinner gathering of family and friends absolutely must have a dessert course, preferably a homemade one. Because a dinner without a dessert seems unfinished, incomplete. Dessert here is never an after thought. It's usually one of the first thoughts when I am planning a menu. 


This isn't the first time I shared a Peach Cobbler recipe with you. But unlike my two guacamole recipes, the one really good one and the really great one, I love both this original Peach Cobbler recipe and what I am now calling the Peach Cobbler, Version 2 one. If you asked me which cobbler was better, I couldn't tell you. I love them both for different reasons. At some point in the months ahead when peaches are in abundance, you should make both versions. Maybe you, like me, will be unable to choose between them or choose a definite favorite.


However, I will tell you that you might not consider either of these recipes to be cobblers in the traditional "biscuit topped" sense. In the untraditional, but still cobbler eligible sense, one has a quasi-cookie dough top and the other has an unusual quasi-cake batter top. There are several other differences between these two cobblers. One is made with peeled peaches, the other with unpeeled ones; one uses a variety of spices, the other only cinnamon; and one is sweetened with honey, brown sugar, and granulated sugar, the other only with granulated sugar. 


When I saw a table at the grocery store piled high with the most gorgeous peaches I couldn't resist buying them. For a brief moment I thought the month of May was shortened, the months June and July completely skipped over, and August had arrived as these were the kind of peaches we usually have to wait a year to find. These were definitely peach cobbler worthy peaches.


The idea of having to peel four to four and half pound of peaches could be considered a peach cobbler making deal breaker. But this recipe doesn't require you to peel them. In other words, it takes the 'it's too much messy work' excuse off the table. Since I like my cobblers made with peach slices versus chunks, I generally cut each peach half into four or five (half-inch) slices. 


The recipe for this Peach Cobbler didn't call for the use of any sweeteners, spices, or thickeners mixed in with the sliced peaches. Just the zest and juice from a large lemon. But I decided to add them in anyway. At first I thought about mixing in cinnamon, ginger, and allspice with the sliced peaches, but then decided I would only use cinnamon as well as a teaspoon of vanilla. I prefer the juices in peach layer of cobblers to have a thicker consistency than one normally achieved by letting a fruit only cobbler rest for 30 minutes before serving, I added in cornstarch and a small amount (one-quarter cup) of sugar. 


The topping for this Peach Cobbler is one simply made with flour, butter, sugar, baking powder, kosher salt, and milk. Beaten longer than most cake batter recipes, this thick, fluffy batter spreads beautifully over the layer of lightly sweetened, spiced, and thickener added peaches.


Before going into a preheated 350 degree (F) oven, the batter layer is sprinkled with some granulated sugar (I used 1/3 versus the recommended 1/2 cup) and then drizzled with a half-cup of hot water. Yes, hot water! The technique of topping the cobbler with sugar and hot water causes the batter to develop a shiny, crisp, cracked lid. The result is a cobbler having another textural component. Note: Using a 9"x13" pan or baking dish gives this Peach Cobbler the perfect luscious lightly spiced, slightly lemony peach filling to crunchy, just the right amount of sweetness cake like top ratio.


If you baking pan isn't deep, place it on a baking sheet to catch any of the juices bubbling up and spilling over. The cobbler bakes for 70-80 minutes in a preheated 350 degree (F) oven. My baking time was 75 minutes. 


After removing the peach cobbler from the oven, place on a cooling rack and let it rest for 30 minutes before serving. This resting time allows the juices to thicken up a bit. Your patience will be rewarded as this Peach Cobbler has all of the textural elements of one having a swoonworthy status.


Just as I find it hard not to pair peaches and cinnamon together, I find it even more challenging to not serve a warm Peach Cobbler with a couple of scoops of vanilla ice cream. If you don't adhere to the cobbler-ice cream rule, serve it with some heavy cream, some creme fraiche or my version of creme anglaise (otherwise known as melted vanilla ice cream). In full disclosure my version of creme anglaise isn't really mine, it's Ina Garten's version.


What is better than having an incredibly delicious recipe for Peach Cobbler? Having two of them! Although the common ingredient between the two recipes is the peaches, they each offer two completely different kinds of cobbler. The taste, texture, simplicity, unusual baking technique of Peach Cobbler, Version 2 make it irresistible. I would put a cobbler, especially this one, in both the comfort and celebratory food dessert categories. 

As soon as your market has ripe peaches available make a cobbler! For dessert of course! I am hoping ripe peaches arrive earlier than usual this year because I really don't want to wait two months to make another Peach Cobbler.

Recipe
Peach Cobbler, Version 2 (several adaptations to Renee Erickson's Peach Cobbler recipe as shared in her cookbook "A Boat, A Whale, and A Walrus: Menus and Stories"
Serves 8 to 10

Ingredients
10 large ripe peaches, approximately 4 to 4 1/2 pounds, unpeeled, pitted, and cut into 1/2 wedges
Zest and juice of 1 large lemon
1 teaspoon vanilla
1 slightly rounded teaspoon cinnamon
2 Tablespoons cornstarch
1/2 cup (1 stick or 4 ounces) unsalted butter, room temperature
1 1/2 cups plus 1/3 cup granulated sugar, divided
1 1/2 cups (192 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup whole milk
1/2 cup hot water
Ice cream, heavy cream, creme fraiche, or creme anglaise for serving

Directions
1. Preheat oven to 350 degrees (F).
2. Place peaches in 9"x13" or similar sized baking pan or gratin dish. Try arranging peaches into a roughly even layer(s).
3. Using a microplane or zest, zest the lemon and squeeze the lemon juice evenly over the top.
4. Pour the vanilla, sprinkle 1/4 cup of sugar, and evenly sift the cornstarch and cinnamon over the fruit.
5. In a the bowl of a standing mixer fitted with a paddle attachment, cream the butter the 1 1/4 cups of the granulated sugar on medium speed until it reaches a sandy texture (approximately 1 minute).
6. Add the flour, baking powder, and salt. Beat again for another 30 seconds or or until all of the flour has been incorporated and the mixture looks evenly crumbly.
7. With the mixer on low speed, slowly add the milk. Increase the speed to medium and beat until light and fluffy (approximately 2 minutes).
8. Place 6 or 7 large scoops of the batter on top of the peaches. Using an offset spatula, carefully spread the batter evenly over the fruit, making sure it's no more than 1/2" thick in any one place.
9. Sprinkle 1/3 cup of granulated sugar evenly over the top of the batter.
10. Heat 1/2 cup of water in the microwave for approximately 1 minute. Pour hot water evenly over the batter.
11. Bake the cobbler for 70 to 80 minutes, or until the top is browned and cracked. Use a toothpick to check for doneness of the cobbler topping.
12. Let the cobbler rest for 30 minutes to allow the filling juices to slightly firm up. 
13. Serve warm with vanilla ice cream, heavy cream, creme fraiche, or creme anglaise.

Note: This Peach Cobbler is best enjoyed the same day it is baked, however, if leftovers are covered, it can still be enjoyed the second day. Would recommend reheating individual portions in the microwave before serving.

Monday, April 30, 2018

Strawberry Jam Sponge Cake


As I sat down to write up the recipe for this absolutely amazZzing Strawberry Jam Sponge Cake, I suddenly realized all of this month's posts have been more on the sweet than savory side. Yes, I am guilty of sharing mostly desserts (aka foods to satisfy your sweet tooth and soothe your soul). In full disclosure I am also guilty of attempting to convince you some of them are perfectly suitable for enjoying at breakfast! And I will probably try to cause you to rethink how you look at your morning meal again, particularly given THIS cake is made with both strawberry preserves and fresh strawberries. Because in my world both of those things qualify as acceptable breakfast food choices! Does anyone else subscribe to that way of thinking? Or what how about it's after dinner somewhere?

The inspiration for this recipe came from 'Donegal Table: Delicious Everyday Cooking', a new cookbook written by the cousin of the husband of my friend Rose.  Beyond generously sharing this book with me, she will periodically share with us photos of some of the most beautiful, breathtaking places in her home country of Ireland. Giving us proof the grass is really greener on the other side of the pond. Within seconds of receiving these borderline surreal photos, someone will almost instantly respond with 'my bags are packed, when are we leaving?'. While I genuinely believe we will all travel together to County Mayo and Donegal someday, making a recipe coming from Donegal let me and my imagination vicariously travel there.


While we are months away from having access to an overabundance of ripe, fresh strawberries here in the midwest, the quality of strawberries at the grocery stores has increased significantly in the past couple of weeks. And the ones I used in making this Strawberry Jam Sponge Cake were absolutely perfect.

In spite of not ever having made this recipe before I tinkered with it ever so slightly. Although I was a tad reluctant to use baking powder in a cake using self-rising flour, I decided to trust the recipe. I quantified a few drops of vanilla essence to half-teaspoon of vanilla extract and added a quarter-teaspoon of kosher salt to the sponge cake's ingredient list. For the whipped cream, I used the basic ingredient proportions found in Stella Parks's Make Ahead Whipped Cream to ensure my finished decorated cake wouldn't weep before it was served.


I don't know about you, but I find almost any cake made with fresh berries irresistible. 


In keeping with the original recipe, I used aster sugar instead of granulated sugar. However, if caster sugar isn't available or accessible, go ahead and use granulated sugar. You may just need to beat it slightly longer for it to reach a light, fluffy, creamy consistency.


Instead of sifting the self-rising flour, baking powder and salt prior to starting the batter, I waited until it was time to add it in. As far as cake batters go, this is one of those thick, lush ones.  However, if your batter looks a little curdled when you are adding the eggs, don't panic. It will all smooth out when the dry ingredients are blended in.


I debated as whether to use one 8" inch (20 cm) pan or divide the cake batter into two pans. Mostly because I am not very skilled at cutting a cake crosswise. In the end I decided I would use only one pan and stop avoiding things I don't think I am good at. When you start spreading the strawberry preserves on the bottom cut layer of the cake, you realize this cake absolutely must be made in a single pan. It wouldn't taste as delicious if the strawberry preserves weren't allowed to seep into cake's lovely crumb. 


Almost three quarters of a cup of the strawberry preservers were spread to the edges of the bottom layer. I saved a quarter cup to spread thinly on the top of the cake, leaving a no-preserve two inch border.


How you finish this Strawberry Jam Sponge Cake is completely up to you. I decided to pipe the homemade whipping cream on the top and along the edges of the cake before piling up the strawberries in the center.


The recipe for the homemade whipping cream below will give you more than you need, but enough to serve a bowl of it on the side to serve with the cake. Some of us really like freshly whipped cream.


The dusting of confectionary sugar over the top of the cake is another finishing option. The cake is beautiful with or without it.


If you are looking to for a cake to serve for May Day, Mother's Day, with a cup of tea, for dessert, for a celebratory event, or just because, make this Strawberry Jam Sponge Cake. It whips up very quickly, however, it is one of those swoonworthy cakes everyone will think you spent hours making. Don't spoil anyone's perceptions by telling them how easy it is to make.


A couple of weeks ago, I received a mini-Artisan KitchenAide as a gift. I had been wanting one for awhile but for some reason couldn't bring myself to purchasing it as I already owned a larger one and a hand mixer. Had I known what a convenience this mini-version would be, let alone what having two stand mixers at the same time to work with was, I wouldn't have deprived myself. It was the absolutely perfect size for making both the Strawberry Jam Sponge Cake and the homemade whipping cream. 


The ratio of sweetness of the whipping cream and strawberry preserves to the texture of the cake will create the most magical bites of deliciousness in your mouth. This Strawberry Jam Sponge Cake is one definitely on the list to make multiple appearances on my table in the months ahead. And maybe when I take a bite and close my eyes, I can pretend I have been transported to a beautiful countryside somewhere in Ireland. A girl has to dream, has to wish, doesn't she?
Recipe
Strawberry Jam Sponge Cake (a slight variation to the After School Jam Sponge recipe in Brian McDermott's cookbook 'Donegal Table: Delicious Everyday Cooking')

Ingredients
Cake
15 Tablespoons (200 g) unsalted butter, room temperature (recommend Kerrygold)
1 cup (200 g) caster or granulated sugar
4 large eggs, room temperature
200 g self-rising flour (slightly more than 1 1/2 cups)
1 teaspoon baking powder
1/8 teaspoon kosher salt
1/2 teaspoon vanilla
12-16 ounces fresh strawberries
13 ounce jar (approximately 1 generous cup) strawberry preserves or jam
Confectionary sugar for dusting, optional

Homemade Whipped Cream
2 1/4 cups heavy whipping cream
3/4 cup caster sugar (could also use granulated sugar)
1/4 teaspoon kosher salt
1 Tablespoon vanilla

Directions
Cake
1. Preheat oven to 375 degrees (F) or 190 degrees (C). Prepare one 8" (20cm) cake pan with butter and/or baking spray and line bottom parchment paper. Set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment or in a medium-sized bowl if using a hand mixer, cream the butter and sugar until light and fluffy (approximately 5-6 minutes).
3. Add in the eggs one at a time, beating until each is incorporated.
4. Mix in the vanilla extract.
5. Sift the flour, baking powder and salt over the batter. Mix only until the dry ingredients have been fully incorporated.
6. Scrape the cake batter into the cake pan. Smooth the top of the cake with an offset spatula. 
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Note: Start checking your cake for doneness at the 30 minute mark.
8. Turn the cake out onto a cooling rack and allow it to come to room temperature.
9. Cut the cake in half crosswise. Try your best to get two evenly cut halves. Note: The cake is much easier to cut if the cake has completely cooled and if you use a serrated knife.
10. Place the bottom cake half on a cake platter (cut side up) and spread approximately 3/4 cup of the strawberry preserves over it. Spread it all the way to the edges.
11. Place the top half on, spread 1/4 cup of the preserves on, leaving at least a two inch preserve free border.
12. Pipe the whipped cream around the top and edges of the cake. Fill the center of the cake with cut strawberries. Note: For visual texture, cut the strawberries in halves and quarters.
13. Dust the top of the finished cake with sifted confectionary sugar (optional).
14. Serve and enjoy. Store, lightly covered any leftover pieces in the refrigerator. Note: Don't forget to serve the extra whipping cream on the side.

Homemade Whipped Cream
1. In the bowl of a standing mixer fitted with a whisk attachment, combine the whipping cream, sugar, vanilla, and salt. Mix on medium-low speed to dissolve the sugar (approximately one minute). Then increase speed to medium-high and whip until the cream is thick enough to hold firm peaks (approximately 3-4 minutes).
2. Use immediately or cover and store in the refrigerator for 8 hours. Note: Refrigerate any leftovers in an airtight container for up to a week. Before serving, briefly rewhip to restore it back to its light and silky texture.

Notes: (1) Use 130 g per cup when measuring flour. (2) Choose whipping cream having at least 17% saturated fat). (3) Homemade strawberry preserves would be awesome on this cake, however, in lieu of homemade use the highest quality strawberry preserves you can find. My go-to jarred jam is Bonne Maman.

The magnolia tree on the side of the house in bloom, finally.



Thursday, April 26, 2018

Cinnamon Cardamom Bundt Cake


Never have I ever gone to the grocery store to buy a week's worth of groceries. That is up until a few weeks ago. Honestly I wasn't even sure I knew how to buy food for at least a week's worth of meals. For someone who makes a trip to the grocery store every couple of days, or sometimes everyday, the sheer thought of limiting myself to a weekly visit was discombobulating. The idea of having to plan menus for a week not only seemed like way too much work (even for me), but borderline impractical. Between the frequent fluctuations in my food cravings along with being highly influenced by the daily bombardment of recipes appearing in social media, in magazines, and in the hundreds of cookbooks lining my sagging bookshelves, being unable to shift gears midweek validated why I saw this as some sort of insurmountable challenge. For those of you who have successfully and efficiently shopped weekly, you are probably thinking my approach to grocery shopping is some form of lunacy. Because who really wants to spend their limited discretionary time walking down food store aisles, waiting in line at the deli and/or meat counters, standing in checkout lines that never seem to move very quickly, or lugging bags of groceries in more than once a week? I guess I do. It's been my normal ever since college.


Growing up, my father (the one who did all the grocery shopping and apparently most of the meal planning) went on his usual three or four store stop Friday night food shopping excursion. Rarely did he ever venture out for a midweek stop at the grocery store after a long day at work. Unless, of course, we ran out of bread or milk. But those where back in the days when life followed more of a predictable schedule. Dinner at our house was always served at 4:30 p.m. Monday night dinner was generally the leftovers from the big Sunday afternoon meal. The idea of inviting people or friends over for dinner mid-week wasn't something I knew was even possible. Over the course of a couple of weeks, there wasn't a great deal of variability in what we had for dinner. Meaning I could probably still name the ten or so meals I consumed on a regular basis throughout my childhood. Baking only happened on the weekends and/or around the holidays. If you wanted some homemade chocolate chip cookies on a Wednesday, you had to hope there were some leftover over from the weekend (but usually not), wait until Saturday, or hide some in your room. Some of this may explain why I couldn't wrap my head around weekly grocery shopping way back when I first became responsible for preparing my own meals. The inconvenience of multiple weekly trips to the grocery store seemed to be a small price to pay for having flexibility. Thank goodness I only had to endure the throwback way of weekly grocery shopping for only a week.

There are so many incredibly great things about this Cinnamon Cardamom Bundt Cake I don't even know where to begin. And whatever your preferred approach to food shopping might be, you are more than likely to have everything you need in your refrigerator and pantry to make it on a whim. So anytime you get a craving for this bundt cake or want to surprise your friends or family, you don't have to wait until the weekend or make a special mid-week trip to the grocery store. Trust me when I say that once you taste this bundt cake, you will find multiple reasons to make it any day of the week.


If you are looking for a cake to serve as a luncheon or brunch dessert, a book club treat, or yes, even for breakfast, this bundt cake is for you. Or if you want to bring a cake to a meeting or to the home of a friend, this is the bundt cake you want to make. 


There are several things about this Cinnamon Cardamom Bundt Cake which make it different from all of the other Cinnamon Bundt Cake recipes out there. First, it is flavored with a combination of cinnamon and cardomom. Together these two spices work in harmony with one another. The cardomom slightly tempers the spiciness of the cinnamon, and the cinnamon leaves enough room for the flavor of the cardomom to shine through. Second, all of the ingredients are blended together. Which means you don't need to create any swirls in the batter. And lastly, the finishing touch is a butter and cinnamon sugar topping. One somewhat reminiscent of a sugared doughnut. No need to make a confectionary icing or sift confectionary sugar over the top. No, this Cinnamon Cardamom Bundt Cake begs to be finished like a doughnut.


Like most cakes, this one begins with creaming the butter and sugar until light and fluffy. It generally takes about 7-8 minutes for the butter and sugar to achieve this consistency. Eggs are added in one at a time and the vanilla is blended in before you alternately add the dry ingredients (flour, baking powder, salt, cinnamon and cardamom) and milk. The dry and wet ingredients are added in a total of five additions, beginning and ending with the dry ingredients. 


The batter for this bundt cake has a smooth, thick consistency. Remember to carefully prepare your bundt pan before spooning this luscious filling into it. 


The Cinnamon Cardamom Bundt Cake bakes for approximately 55-65 minutes in a preheated 350 degree (F) oven or until a toothpick inserted in the center comes out clean. My baking time was closer to the 65 minute mark.


Allow the bundt cake to rest in the pan for 20 minutes before unmolding.


Brushing melted butter over the slightly warm cake and sprinkling with a sugar-cinnamon mixture, gives the finished cake a perfect sugary crisp edge.


Allow the cake to cool completely before slicing and serving. 


This Cinnamon Cardamom Bundt Cake is light, tender, moist, melt-in-your mouth delicious. In spite of its' sugared finish, it isn't overly sweet. It is nothing short of being one of the most heavenly cakes you will ever taste. And one easily satisfying your sweet tooth. 


The finished look of your Cinnamon Cardamom Bundt Cake will depend on the design of your bundt pan. This bundt pan from NordicWare is my absolute favorite as it turns the simple, humble bundt cake into one having an understated elegance to it.


If your summer plans include formal or informal gatherings, entertaining guests, trips to a VRBO, or weekend stays at the beach houses of friends, this simple to make Cinnamon Cardamom Bundt Cake might end up being your favorite go-to 'desserts' to make, take, and/or serve. Bring this cake as a hostess gift and expect to be invited over again. And while we tend to think of cake as a dessert, this one would work incredibly well served with some fresh fruit for a casual breakfast. What a feast for the eyes this bundt cake would be to wake up to.

Recipe
Cinnamon Cardamom Bundt Cake

Ingredients
Cake
3 cups (390g) all-purpose flour
2 teaspoons baking powder
1 Tablespoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon kosher salt or fine sea salt
1 cup unsalted butter, room temperature
2 cups (400g) granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla
1 cup whole milk

Sugar Coating
4 Tablespoons unsalted butter, melted
1/4 cup (50g) granulated sugar
1/4 teaspoon cinnamon

Directions
Cake and Sugar Coating
1. Preheat oven to 350 degrees (F). Prepare a 10 cup bundt pan using either a baking spray or butter and flour. Set aside.
2. Place the flour, cinnamon, cardamom, baking powder and salt in a medium bowl. Whisk to combine. Set aside.
3. In a standing mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy (approximately 7-8 minutes).
4. Add eggs one at a time, until each is incorporated.
5. Blend in vanilla.
6. Add flour mixture in 3 additions, alternating with milk in two additions. Begin and end with the flour mixture.
7. Pour batter into prepared pan. Smooth out top of the cake with an offset spatula or spoon.
8. Place bundt pan on a baking sheet before placing in the oven. Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean. Note: Midway through the baking process, rotate the baking pan.
9. Let the cake cool in the pan for 20 minutes. Place a cake plate or cake stand on top of the bundt pan and then turn upside down. 
10. Allow the warm cake to rest before before brushing on the melted butter evenly over the cake. Mix together the sugar and cinnamon. Sprinkle liberally over the cake. 
11. Let the cake cool completely before slicing and serving.