Popovers with Strawberry Butter

For those of you who grew up savoring the classic popover at your Thanksgiving or Christmas dinner tables, consider yourself both blessed and lucky. My first bite of a popover didn't come until well into my adulthood. Way back when, Neiman-Marcus took the concept of the bread basket to the next level by serving a small basket of popovers at lunch. The light, airy, crunchy on the outside, yet slightly hollow and soft on the inside popover was one of the most heavenly bites I ever had. At the time, I was convinced those swoonworthy, lofty popovers had to be one of the most difficult things in the world to make. Yet, after doing a bit of research I discovered they were well within my reach. 

Making the most gorgeous, high topped, golden, scrumptious popovers requires only a little bit of patience and following a few rules. The patience portion is two fold. Allowing the mixed batter to rest for 15-30 minutes before baking and not opening the oven door at any time during the 30-32 minute baking process. 

There are a few other rules for making the most perfect popovers. They involve both the ingredients and baking process. One of the keys to the lightest, airiest popovers is room temperature eggs and milk. Taking your eggs out of the refrigerator the night before will ensure they are popover batter ready. Heating the milk over low heat in a pan until just barely warmed is one of the safest ways to get your milk to room temperature. Mixing your room temperature ingredients in a blender rather than whisking by hand helps to ensure you have a lump-free batter.

Another important key to a making a perfect popover is heating the popover pan in the preheated 450 degree (F) oven for five minutes before either brushing the wells with melted butter or spraying with canola oil. The butter and/or oil promotes browning. The moment the room temperature batter hits the hot metal, steam begins to form. As a result the hot pan creates the ideal environment to maximize the amount of steam. And it's that steam that helps push the batter upwards while also creating the soft texture and partially hollow interior.

Steam is your friend only during the baking popovers. As soon as the popovers come out of the oven, insert a sharp knife into the top of popover to let the steam out in order to prevent the popovers from collapsing. Releasing the steam will not only help the popovers keep their shape, it helps ensure you don't end up with a soggy popover.

Popovers are traditionally baked in a popover pan. Their straight sides and taller, skinnier cups are the shape producing the best desired, most dramatic effect. However, popovers can also be made in a muffin pan. While the popover pan might give the popover wow-factor a slight edge, ones made in muffin pans are just as delicious. Having said that, good popover pans are relatively inexpensive and worth splurging on. Especially if you plan on serving popovers year round and not only on special occasions.

Popovers are meant to be enjoyed immediately after they come out of the oven. If by chance you have any leftovers, store them in a sealed plastic bag. Reheat them in a preheated 350 degree (F) oven for 5-10 minutes to rewarm and slightly re-crisp them up.

Popovers can be simply enjoyed with a generous slathering of butter. Or you with a large dollop of some delicious homemade Strawberry Butter. How you choose to eat your popovers will depend in large part on whether they are being served for breakfast, lunch or dinner.

Popovers are classic for a reason as they make every meal feel a little extra special. Replacing your bread or muffin basket with a magical basket of hot, towering, airy, golden popovers is bound to be a jaw-dropping moment at your table. Does it get any better than that?

Recipe

Popovers with Strawberry Butter

Makes 12

Ingredients

Popovers

1 1/2 cups whole milk, room temperature or heated just gently warm to the touch 

4 large eggs, room temperature

2 heaping teaspoons (10g) confectionary sugar

1 teaspoon Kosher salt

3 Tablespoons unsalted butter, melted, cooled slightly

1 1/2 cups (192g) all-purpose flour (I use Unbleached Gold Medal Flour) - See Notes

Melted butter or canola spray for preparing the pan

Strawberry Butter

1/2 cup (113g) unsalted butter, room temperature

1 Tablespoon (15g) confectionary sugar

1/8 teaspoon Kosher salt

1/2 cup (165g) strawberry preserves or lingonberry preserves

Directions

Popovers

1. Preheat oven to 450 degrees (F).

2. In a blender, add in the room temperature/gently warmed milk, eggs, confectionary sugar, and Kosher salt. Blend until smooth.

3. Add in the melted butter, blending until incorporated.

4. Add in the flour and blend until the batter is smooth.

5. Let the batter rest for 15-30 minutes.

6. Put an empty (unprepared) popover pan on a baking sheet. Insert into the oven and let heat up for 5 minutes.

7. Remove pan and baking sheet. Working quickly either brush each well with melted butter or spray with canola oil. Note: I prefer using melted butter.

8. Immediately pour the batter into the hot popover pan until it is about 2/3's full. Note: If using a muffin pan, fill slightly past the halfway mark.

9. Bake popovers for 20 minutes at 450 degrees (F). Do Not Open the Oven. Reduce the temperature to 350 degrees (F) and bake for an additional 10-12 minutes or until the popovers have risen and are a deep golden brown. Note: You can check for doneness at the 30 minute mark but not a minute earlier. My oven required an additional couple of minutes.

10. Remove the pan from the oven. Insert a sharp knife into the top of each popover. Immediately remove from the pan.

11. Serve immediately with the strawberry butter.

Strawberry Butter

1. In a medium sized bowl, beat the butter until creamy (about 2 minutes).

2. Add in the confectionary sugar and Kosher salt.  Beat until incorporated.

3. Add in the strawberry preserves. Mix until blended.

4. Let the strawberry butter chill for at least 30 minute in the refrigerator. Note: You can make the strawberry butter several days ahead. Remove from the refrigerator when you begin baking the popovers to soften it up and make it easier for spreading.

Notes: (1) I used a 128g per cup measurement for the all-purpose flour for this recipe because I used Gold Medal Unbleached All-Purpose Flour. If you are using a different flour, use a weight measurement of 180g. (2) I used a popover pan but you can also use a muffin tin. Fill the well of the hot, prepared muffin tins a little more than half full. You should use up all of your batter, but if not, pour whatever is left evenly into each well. (3) If you have only one six well popover pan and you are serving 2-4 people, you can cut the recipe in half.

Gruyere, Onion & Prosciutto Crustless Quiche

 

Life has been a little hectic around here lately. The most beautiful, magical wedding was held this past weekend on an absolutely gorgeous fall day in Wisconsin. Everything about the wedding venue and day of my favorite niece in the world and her bride could not have been more perfect. Seeing how blissfully happy and in love they both were made my heart almost want to burst. So how I managed to get through my reading during the ceremony without weeping was nothing short of a miracle. Keeping the image of my favorite nephew in the world walking down the aisle as the best ever flower 'boy' was probably my saving grace. And at the end of the evening all I could think of was that I couldn't have imagined a more wondrous, love filled wedding day for the girl whom I have loved ever since the day she was born.

When I woke up the next morning I almost wished I was having this incredibly scrumptious Gruyere, Onion & Prosciutto Crustless Quiche for breakfast. While the Eggs Benedict I had a restaurant nearby was really, really very good, I was craving this creamy, custardy, cheesey dish. This savory quiche is unfussy as there is no fretting over the making of a crust. For those of you who are quiche-crust adversives, today is your lucky day. Because in just one bite of this quiche, you won't miss it. Actually you might be happy to have the quiche paired with a croissant instead!

What makes this Gruyere, Onion & Prosciutto Crustless Quiche so exceptionally delicious and craveworthy are the cheeses, the heavy cream, the prosciutto, sautéed yellow onions, and the fresh thyme. The sweet, slightly sweet gruyere cheese and the sharp, nutty Parmigianno-Reggiano give the quiche an even more complex flavor. Rather than bacon, this quiche uses chopped prosciutto cooked just until slightly crispy. The sweet, salty flavor profile of the prosciutto adds a layer of incomparable flavor. You may never ever want bacon in your quiche again.

Although there are several steps in the making of this quiche, none of them take very long. And the pan used to saute the onions can be the same pan used to crisp up the prosciutto. 

Generously buttering your quiche dish will make the cutting and serving process almost effortless. Baking the quiche at the lower 325 degrees (F) temperature helps to create its' creamy, custardy texture. Low and slow have its' benefits, especially when it comes to baking a quiche. Always place your quiche dish on a baking sheet before putting it in the oven to prevent the bottom of the quiche from either burning or cooking too fast.

The key to successfully cutting the quiche is to give it a brief period of rest after it comes out the oven. Not to worry, because the quiche will still be warm after a ten minute rest period.

While it's true real men eat quiche, this Gruyere, Onion & Prosciutto Crustless Quiche just happens to be one of those perfect girl breakfasts, lunches or dinners. When serving for breakfast or brunch, all you might need is some fresh fruit to go along with it. But if serving the quiche for lunch or dinner, a green salad lightly dressed with a champagne vinaigrette would compliment it perfectly.

The speed at which everyone inhales this quiche will bring pure joy to your heart. Because nothing makes a cook happier than when plates are cleaned! 

Recipe

Gruyere, Onion & Prosciutto Crustless Quiche

Serves 4-6

Ingredients

1 medium onion, halved and thinly sliced

1 Tablespoon unsalted butter

3 1/2 ounces (99g) prosciutto, minced

1 cup heavy cream

3 large eggs, room temperature

3/4 cup (75g) Gruyere cheese, coarsely grated

1/4 cup 925g) Parmigiano-Reggiano, finely grated

1/2 teaspoon Kosher salt

1/4 teaspoon white pepper

1 teaspoon fresh thyme, minced

Directions

1. Preheat oven to 325 degrees (F). Generously butter a 7" ceramic quiche dish (see notes) and set aside.

2. In a medium sized non-stick skillet, melt the one Tablespoon of unsalted butter. Add in the sliced onions and cook over medium heat until soft and golden (approximately 10-12 minutes). Stir onions often. Remove onions and temporarily place in a bowl.

3. Add in the minced prosciutto to the same skillet. Cook until slightly crispy (about 4 minutes). Remove from the pan and temporarily set aside.

4. In a medium-large bowl, whisk the eggs. Add in the heavy cream and whisk until well blended.

5. Add in Gruyere cheese, Parmigiano-Reggiano, Kosher salt, white pepper, minced thyme, cooked prosciutto, and all but 1 Tablespoon of the sautéed onions. Use a spatula to blend.

6. Pour the quiche mixture into the prepared pan. Drop strands of the reserved one Tablespoon of onions over the top.

7. Place the quiche dish on a baking pan. Place in the oven. Bake for 40-45 minutes (beginning checking at 35 minutes) until the quiche is set in the center.

8. Remove from the oven. Let the quiche rest for at least 10 minutes before cutting.

9. Serve warm or at room temperature.

Notes: (1) When measuring a quiche pan, measure the bottom of the pan. A 7" quiche dish may will measure 9"-10" across the top. I used an Emile Henry Quiche Dish. (2) I bought a package of chopped prosciutto at my favorite Italian deli. If they don't it your grocery store, just ask for thicker slices of prosciutto to be sliced at your deli and chop them yourself. (3) Trader Joe's is one of my favorite places to buy cheeses, especially the ones at the more expensive end of the continuum.

Mushroom and Spinach Strata

Stratas are essentially breakfast casseroles. Being nothing more than a gussied up version of a savory bread pudding, they are hearty, easy to make, yet impressive, late morning breakfast, brunch, lunch and/or even late night dinner dishes. The foundational ingredients for all stratas are eggs, milk (and/or cream), toasted bread cubes, and cheese. When only fresh herbs and vegetables are added in, the result is a rich, deeply flavorful, vegetarian dish. This Mushroom and Spinach Strata (a vegetarian strata) is so satisfying, I promise that even your meat loving friends will be smitten with it.

There are an endless number of herb, vegetable, and cheese options and combinations when making stratas. Once you find the ones that appeal to your palate you will want to make stratas one of your go-to, signature dishes.

Stratas can be made either the night before or right before serving. Because I find them so easy to make, I tend to lean toward making them right before serving. From start to finish, it takes less than 40 minutes to make a strata. Note: If making the strata the night before I recommend baking the strata in a ceramic baking dish able to withstand a high level of heat. If serving immediately after making, I recommend using a cast iron pan.

Bread dried out in the oven is more absorbent than bread toasted in a toaster. It takes less than 5 minutes to dry out the bread cubes. A crusty baguette or sourdough are the ideal breads to use when making a strata. You might be inclined to want to use brioche bread, but it's richness will overpower the other flavors in the strata. So save the brioche for a french toast casserole.

Sautéed yellow onions, cremini mushrooms, baby spinach, garlic cloves, and fresh thyme get mixed into the egg, bread, milk and grated cheese mixture before being transferred to a buttered cast iron (or ceramic baking dish). The coarsely grated smoked Gouda cheese lends a hearty richness to the dish and pairs exceptionally well with the vegetables and herbs used here.

The total baking time for the Mushroom and Spinach Strata is somewhere between 16 and 18 minutes. For the first ten minutes, the baking dish must be covered so as to ensure the strata does not dry out. If you don't have a covered cast iron pan, use aluminum foil. For the last 6-8 minutes, the strata is baked without a cover.

There may be nothing more satisfying than having a warm meal or taking in the aroma of something savory baking in the oven on a chilly day. This Mushroom and Spinach Strata checks off all the boxes for me. It's gorgeous, mouthwateringly delicious, simple and relatively inexpensive to make, and a definite crowd pleaser. As an added benefit, your vegetarian friends will love you!

Paired with a lightly dressed salad and maybe even some wine, you have the makings of the loveliest of meals. Instead of ordering that late night pizza, make this elegant, almost effortless Mushroom and Spinach Strata instead. You can be enjoying a hot slice of strata before the pizza delivery vehicle even gets to your house.

Recipe

Mushroom and Spinach Strata

Serves 4-6

Ingredients

6 ounces (121g) crusty baguette or sourdough, cut into 1/2 inch cubes (about 1 9" long piece) - See Notes

1 1/2 Tablespoons butter

1 medium yellow or sweet yellow onion, halved and thinly sliced

6 ounces (171g) cremini mushrooms, stems removed, coarsely chopped

2 cloves garlic, minced

1 teaspoons fresh thyme, chopped

1 teaspoon Kosher salt

1/2 teaspoon black pepper

4 ounces (113g) fresh baby spinach

4 large eggs

1 cup whole milk

3 1/2 ounces (98g) smoked Gouda, coarsely grated

Optional: If serving for lunch or dinner, pair with a lightly dressed salad.

Directions

1. Preheat oven to 450 degrees (F).

2. Spread the bread cubes on a large, rimmed baking sheet. Toast in the oven until lightly golden and dry (approximately 4-6 minutes).

3. In a large bowl, whisk the eggs and milk. Add in the grated cheese and bread. Mix well. Let sit for at least 10 minutes, to ensure the bread becomes well hydrated.

4. In a large skillet, melt the butter over medium heat. Add the thinly sliced onions and cook until they are tender (about 3-4 minutes).

5. Add in the mushrooms, garlic, thyme, Kosher salt and pepper. Cook until the mushrooms have softened (about 3 minutes).

6. Add in the spinach and cook until wilted (about 1-2 minutes).

7. Add the mushroom, onion and spinach mixture to the bread mixture. Give a quick stir.

8. Pour into a buttered 9" to 10" cast iron skillet (one with a lid). Press down on the mixture to flatten it a bit. Note: If you don't have a covered cast iron pan with a lid, use aluminum foil.

9. Bake covered for 10 minutes.

10. Remove the lid and continue cooking for an additional 6-8 minutes or until the strata has set in the center.

11. Remove from the oven and let set about 5 minutes before serving. The strata is best served warm, but still delicious either at room temperature or reheated in the microwave.

Notes: (1) I generally buy my smoked gouda cheese from Trader Joe's. (2) The strata can be made in one pan, but I found using two separate pans created a much better strata. (3) You can make a strata the night before. Just take the dish out the refrigerator at least 30 minutes before inserting the chilled pan into the hot oven. And make certain your ceramic dish can withstand temperatures at least up to 450 degrees F.

Apple Fritter Cake

Apple season has officially arrived! Which means the consumption of fresh apples, apple desserts, apple cider donuts, apple appetizers, and apples in savory dishes over the course of the next couple of months will increase significantly!  Is anyone else as excited as I am for the return of apple-palooza? If you are, you are my kind of people! Last year we missed the Honeycrisp picking season at our favorite apple orchard (someone wasn't paying attention). That will NOT happen this year. Especially now that this scrumptious, moist crumbed Apple Fritter Cake is now in our lives.

As much as I love apple fritters, I don't love the mess created when deep frying them. I also don't love the fact that they are really best when eaten warm or at least a day within being made. So what does one do when they need to satisfy a craving for apple fritters? They make this heavenly, deeply flavorful Apple Fritter Cake! Yes, this cake is guaranteed to satisfy any lustful yearning one has for an apple fritter.

With apples available year round, the Apple Fritter Cake is not a seasonal one. However, it has all of the feels of autumn. From the cinnamon, to the nutmeg, to the Honeycrisp apples, there may be no better cake to welcome in the new season. 

To give the apples ample time to optimize their flavor, start by tossing the diced apples in a mixture of light brown sugar, dark brown sugar, cinnamon, Kosher salt, and flour. The batter for the cake comes together almost effortlessly. Especially when using a stand mixer fitted with a paddle attachment. 

This is what I will call a 'layered' cake. Half of the batter is spread on the bottom of an 8" square metal pan, then topped with half of the sugar and spice coated apples. Then you repeat the layers using the remaining batter and apples before baking in a preheated 350 degree (F) oven for 60-70 minutes. The intoxicating aroma created by this cake while it bakes may cause you to drool. 

Once the cake has cooled, it gets the classic apple fritter confectionary sugar glaze finishing touch.

The most challenging part of making this cake is waiting for the icing to set up before it's cut up into sixteen squares. 

If you are looking for a perfect, crowd pleasing, shareable cake to serve for either a weekend breakfast or brunch, this is the one! Unlike an apple fritter, this cake is as delicious on day one as it is on day three. It's a moist, dense, tender crumbed cake. One studded with an almost melt in your mouth spiced baked apples studded in the middle and on top!  With the confectionary sugar glaze bringing just the right amount of sweetness, there may be no better way to start off a fall weekend! Heck, there may be no better way to encourage you to go apple picking!

Recipe

Apple Fritter Cake

Makes 16 - 2" squares

Ingredients

Cake

3 cups (336g) peeled, cored and diced Honeycrisp apples (see notes)

1/4 cup (50g) light brown sugar

1/4 cup (50g) dark brown sugar

1 1/2 teaspoons cinnamon

1 Tablespoon all-purpose flour

pinch of Kosher salt

1 cup (226g) unsalted butter, room temperature

3/4 cup (150g) granulated sugar

3 large eggs

2 teaspoons vanilla

1 3/4 cup (228g) all-purpose unbleached flour

1 3/4 teaspoons baking powder

1 teaspoon Kosher salt

1/4 teaspoon nutmeg

1/2 cup whole milk

Icing

3/4 cup (85g) confectionary sugar, sifted

1 1/2-2 Tablespoons whole milk

pinch of Kosher salt

Directions

Cake

1. Preheat oven to 350 degrees (F). Line an 8" square metal baking pan with parchment paper. Butter the paper and set aside.

2. In a medium sized bowl, mix together the diced apples, light brown sugar, dark brown sugar, flour and salt. Stir until the apples are coated. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter (about 2 minutes).

4. Add in the granulated sugar and beat until light and fluffy (about 3-4 minutes).

5. Beat in the eggs one at a time. Blend until incorporated.

6. In a medium sized bowl, whisk together the flour, baking powder, Kosher salt, and nutmeg. Then add into the mixing bowl. Mix on medium speed until the flour is blended in.

7. Mix the vanilla into the milk. With the mixer on low, slowly pour in the milk/vanilla. Mix until fully incorporated. You should have a thick, luscious matter.

8. Spread half of the batter in the prepared pan. Smooth with an offset spatula.

9. Evenly top the bottom layer with 1/2 of the apple mixture.

10. Spread the remaining batter over the first apple layer.

11. Evenly top the batter layer with the remaining 1/2 of the apple mixture.

12. Place the baking pan on a baking sheet. Insert into the oven. bake for 60-70 minutes or until done. Note: The cake should spring back when lightly pressed and the edges should be golden brown.

13. Remove from the oven and let cool completely.

Icing

1. In a small-medium sized bowl, whisk together the confectionary sugar and milk (begin with 1 1/2 Tablespoons) until the icing has a smooth, pourable consistency. If too thick add a little more milk. If the icing gets too thin, add a little more confectionary sugar.

Assembly

1. Remove the baked Apple Fritter Cake from the pan and place on a cutting board.

2. Drizzle the icing over the top of the cake. Let set before cutting.

3. Using a sharp or serrated knife, cut into 16 pieces. Transfer pieces to a serving platter or dish.

4. Serve and enjoy. Store any leftovers lightly covered and at room temperature.

Notes: (1) Dice the apples to somewhere between 1/4" and 1/2" size. Two large apples will yield more than enough for three cups of diced apples. (2) If you want more icing, go for it. Just increase the amount of ingredients proportionately. (3) I love baking this cake in an 8" square metal baking pan, but if you don't have one use a 9" round metal baking pan. I would still recommend you cut the cake in squares. Even though you won't get the same number of same sized squares. (4) To extend the life of the Apple Fritter Cake longer than 2 or 3 days, store covered in the refrigerator. Bring to room temperature before eating or eat chilled.

Blueberry Buckle Coffee Cake

There once was a girl who couldn't get her fill of blueberries. She made Blueberry Jam, Blueberry Muffins, Dutch Babies with Blueberry Sauce, (the best) Mini-Blueberry Crisps, Blueberry Crumb Bars, Blueberry Pie Baked French Toast Casserole, Blueberry and Rye Slab Pie, Blueberry Lemon Bundt Cake, Blueberry Mascarpone Ice Cream, Lemon Blueberry Breakfast Pastry, Blueberry Pancakes, frozen chocolate covered yogurt and blueberry bites, and mixed blueberries into her favorite lemon yogurt. In spite of all of the ways she found to satisfy her obsession, she one day realized she needed a Blueberry Buckle Coffee Cake in her life. So she went off to create one laden with blueberries floating in the moistest, densest, perfectly crumbed cake and one having the crunchiest, cinnamon-ist streusel topping. Did she or did she not make the dreamiest, most delicious Blueberry Buckle Coffee Cake? She did.

A buckle is an old-fashioned single layer, moist, fruit filled cake topped with streusel giving it a 'buckled' appearance. With it's higher cake to fruit ratio, it can be enjoyed for breakfast, as an afternoon snack, or as a lovely dessert. When made with blueberries, the buckle is a hefty confection that more than satisfies a blueberry craving lover's heart.

The Blueberry Buckle Coffee Cake couldn't be simpler to make. Next to the blueberries, the other secret to it's swoonworthyness is in it's simplicity. 

The Blueberry Buckle Coffee Cake has two components: a generous streusel topping and the fruit filled cake batter. To create the best streusel topping you will need to use your hands. After mixing the ingredients with a fork, you will need to use your fingers and hands to squeeze it all together. As a result, your streusel will be transformed into a very dense, yet crumbly dough. Once made, the streusel goes into the refrigerator to chill while the cake batter is assembled.

The batter for the cake is made in a small standing mixer fitted with a paddle attachment (but you could also use a hand mixer). After creaming the butter and sugar, adding in the egg and vanilla, the dry ingredients and milk are added in alternately before the lightly flour dusted blueberries are folded in with a spatula. The batter will be lusciously thick. Spooned into a well buttered-floured 9" round metal cake pan, the batter gets generously topped with the streusel mixture. Adding a small handful of blueberries to the top is optional but will give everyone a clue as to what blueberry deliciousness lies within. Note: You might think you made too much streusel topping. Trust me when I tell you didn't. Use it all.

You might be wondering why the recipe calls only for a 9" round cake metal pan and why a 9" inch square cake pan can't (or shouldn't) be used instead. Well, because sometimes size really does matter. The volume of the round pan is significantly less than the square pan. The cake's height and ratio of cake to streusel topping in a 9" round cake pan turns out to be ideal for creating the dreamiest, most sumptuous buckle. 

Baking time ranges from 45-50 minutes in a preheated 350 degree (F) oven. My baking time was closer to the 50 minute mark. Once the baked cake has cooled to room temperature, you might or might not want to give it a dusting of confectionary sugar to give it that bakery finished look.

The Blueberry Buckle Coffee Cake is yet another great way to enjoy plump, sweet blueberries. If you are looking for an impressive, satisfying, gorgeous, versatile, scrumptious, not too sweet, blueberry filled confection to make for family and/or friends, this is the ONE!  I am not exaggerating when I say this might be the best buckle you will have ever tasted. It's perfect for satisfying a blueberry craving, bringing as a hostess gift or to a gathering, for serving at breakfast or brunch, and even serving as a dessert (with or without a scoop of vanilla ice cream). 

Recipe

Blueberry Buckle Coffee Cake

Makes one 9"round cake

Ingredients

Streusel Topping

3/4 cup (150g) granulated sugar

3/4 cup (98g) all-purpose unbleached flour

1/4 teaspoon Kosher salt

1 1/2 teaspoons Saigon cinnamon

6 Tablespoons (85g) unsalted butter, room temperature

Coffee Cake

2 cups (260g) all-purpose unbleached flour

2 teaspoons baking powder

1/2 teaspoon Kosher salt

1/8 teaspoon Saigon cinnamon

3/4 cup (150g) granulated sugar

4 Tablespoons (67g) unsalted butter, room temperature

1 large egg

1 teaspoon vanilla

1/2 cup whole milk

2 to 2 1/2 cups (284-355g) fresh blueberries (Note: I used 2 1/4 cups or 320g)

1 Tablespoon all-purpose flour

Optional: Confectionary sugar, for dusting

Directions

Streusel Topping

1. In a medium sized bowl, add in all of the streusel ingredients. Use a fork to begin to combine. Then use your hands and fingers to create a dense, yet still crumbly streusel mixture. 

2. Put in the refrigerator and chill while assembling the coffee cake.

Coffee Cake

1. Preheat oven to 350 degrees (F). Butter and flour a 9" metal cake pan. Note: Lining the cake pan with parchment paper is optional, but a good idea. Make certain to butter the parchment paper as well as the pan.

2. In a medium sized bowl, whisk together the flour, baking powder, Kosher salt, and cinnamon. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar together until light and fluffy (about 1-2 minutes).

3. Add in egg, beating until fully incorporated.

4. Mix in the vanilla.

5. Beginning with the flour mixture and ending with the milk, add in each in 1/3 amount increments beating on medium-low. Note: This will be a very thick batter.

6. In a medium sized bowl, toss the blueberries with the tablespoon of flour until the blueberries are lightly coated. Note: Tossing the blueberries in flour helps to keep them from sinking to the bottom during baking.

7. Add in the blueberries to the batter. Mix gently with a spatula.

8. Spoon the dough into the prepared pan. Smooth the top with an offset spatula.

9. Remove the streusel from the refrigerator. Use your fingers to evenly drop clumps over the top of the dough. Use all of the streusel. Optional: Top with a small handful of blueberries.

10. Place pan on a baking sheet and place in the preheated oven. Bake for 45-50 minutes until the cake is done. You can use a toothpick to test for doneness or use your finger to test for springiness.

11. Remove from the oven and transfer the cake pan to a cooling rack. Let the Blueberry Buckle Coffee cool for at least 20 minutes, before inverting onto a cake plate.

12. Let the cake cool completely before dusting with confectionary sugar (if using).

13. Cut into wedges or in 12 pieces.

14. Serve and enjoy. 

15. Keep the coffee covered lightly with aluminum foil at room temperature.

Notes: (1) A 9" round pan is about 64 square inches in diameter. A 9" square pan is about 81 square inches in diameter. The difference in volume is huge! Which is why I highly recommend using only a 9" round pan to get the perfect cake to streusel ratio. However, if you use a square pan, your baking time will need to be slightly adjusted and you will have a thinner layer of coffee cake. (2) I used fresh blueberries for this coffee cake. If you use frozen berries, make certain they are dry before carefully mixing them into the batter. (3) You will also find a recipe for a Blueberry Buckle with Whipped Coconut Cream on the blog. It's different than this one, but it's nice to have choices!

Grand Marnier Strawberry Preserves

We are in the midst of strawberry season here in the midwest. And the strawberries at the Farmer's Market have been spectacularly ripe and sweet. While I have been eating more than my fair share of them, I have also been making preserves. Homemade strawberry preserves have to one of the best of life's simple, summer pleasures. They not only do they harness and deepen the flavor of the strawberries, they rival anything store bought. Who knew all it takes is a jar of homemade Grand Marnier Strawberry Preserves to send one's sense of taste to nirvana. 

Making jam and/or preserves doesn't have be a daunting process. Especially if you don't opt to put your jars in a water bath. The advantages of processing jars of jams/preserves in a water bath are two-fold. The jars can be stored at room temperature (before opening) and they have a longer shelf life.  However, if you are making a small batch of jam/preserves, then forgoing the water bath process is the way to go. As it's highly likely your refrigerator stored jars will be empty in just a couple of weeks. Well before their four week optimum shelf life.

There are essentially two kinds of preserves. Those made with added pectin and those made without. Personally, I prefer the without pectin method. This recipe uses only fresh strawberries, granulated sugar, freshly squeezed lemon juice and Grand Marnier. 

For the most optimal strawberry flavor I highly recommend using the strawberries bought at the Farmer's Market or picked at the strawberry farm. Store bought strawberries tend to be firmer as well as less sweet and juicy as their farm counterpart. In addition to being more flavorful, sweeter and juicier, farm fresh strawberries tend be slightly smaller than store bought ones. Which makes it unnecessary to cut them up before macerating them in sugar.

Macerating the strawberries in sugar not only helps to draw out their natural juices, but further intensifies their fruity flavor. The result is you end up with the most flavorful, delicious, luscious preserves.

For these preserves, I recommend macerating the strawberries in sugar for anywhere between 4 and 8 hours. The longer the strawberries macerate, the more natural juices will be extracted. And more natural juice equals more flavor.

Using a deep, heavy bottomed or cast iron pan, will ensure your preserves cook evenly as well as help prevent your preserves from spilling out onto the stove while they are boiling. 

Just as when you are making caramels, the process of cooking the preserves deserves your full attention. Cooking time for these preserves ranges from 20-25 minutes or until they reach a temperature of 215 degrees F to 220 degrees F. Another way of determining the doneness of your preserves is to get them to the consistency of a thick maple syrup. Note: My cooking time was closer to the 25 minute mark.

Adding Grand Marnier to the cooked strawberries results in a next level preserve. Just 1/8 of a cup is all you need to give your preserves a detectable, yet subtle flavor of the Grand Marnier. If you aren't fond of Grand Marnier, leave it out (although I really want to convince you to add it). For those of you who happen to big fans of Grand Marnier like me, you will be living your best life when you slather these preserves on toast, on an English Muffin, on a bagel, on a peanut butter sandwich, or a cracker topped with some Brie or other soft creamy cheese. 

I have been hoarding the recently made batches of Grand Marnier Strawberry Preserves in the refrigerator. With any luck the Farmer's Market will still have fresh strawberries next week and I can make a few jars of these luscious, epic preserves to give away. There may be nothing better than having jars of homemade strawberry preserves, especially these Grand Marnier Strawberry Preserves, in your refrigerator ready to serve at a moment's notice. For those of you looking to up your brunch or weekend breakfast game, you definitely need these Grand Marnier Strawberry Preserves in your life! 

Recipe

Grand Marnier Strawberry Preserves

Makes 2 pints or 4 half pints

Ingredients

1 quart of fresh strawberries, hulled (preferably from the Farmer's Market, Farmstand or Strawberry Farm)

3 cups (600g) granulated sugar

2 Tablespoons freshly squeezed lemon juice

1/8 cup Grand Marnier (or up to 1/4 cup if you want a more pronounced Grand Marnier flavor)

Directions

1. In a large glass or ceramic bowl, add in the hulled strawberries. Unless the strawberries are very large, there is no need to cut in them half. 

2. Add in the sugar. Stir to coat the berries. Cover with plastic wrap and let sit at room temperature for at least hours or up to 8. Stir the strawberries several times while they are macerating.

3. Place the berries and all of the juices in a deep heavy bottomed or cast iron pan. Add in the lemon juice.

4. Cook the berries over medium-high heat. Bring to a boil. Cook on medium heat for 20-25 minutes, frequently stirring gently, as the mixture will continue to boil. Or cook until the mixture has reached a temperature of at least 215 degrees (F), but no more than 220 degrees (F). Note: About halfway through the cooking process use a potato masher to break up some of the strawberries.

5. Remove from heat and immediately stir in the Grand Marnier. Note: If you have some foam (and you probably will) skim some of it off. After skimming stir the mixture well.

6. Immediately pour the Grand Marnier Strawberry Preserves into 2 sterilized pint jars. Cover tightly, turn upside down and then let cool to room temperature.

7. Place the cooled jars in the refrigerator. The preserves can be safely stored for up to 4-6 weeks.

Notes: (1) If you don't want the hint of Grand Marnier in your preserves, you can omit it. Although it makes these preserves next level. I used 1/8 cup and thought it was the perfect amount. (2) Put a small bowl of the Grand Marnier Strawberry Preserves on your charcuterie board to take it next level. (3) In all likelihood there will be some foam created when you are cooking the preserves. Remove the majority of it with a spoon. When you stir in the Grand Marnier whatever small amount of foam left will be incorporated into the preserves.

Farmer's Market Strawberries (June 2023)