We’re embarking on a journey back to my favorite adventure from my winter break from work. I’ve always wanted to tackle homemade croissants from start to finish entirely by hand and I did just that. I’m going to warn you – it’s quite a laborious task, but I think it was SO worth the efforts for the end prize (and my husband’s family did too – though they didn’t have to do the rolling!) Bon Appetit!
Recipe after the break…This recipe is from a 2000 issue of Gourmet Magazine… Continue reading
I wrote about this recipe years ago when it first came out in Food & Wine Magazine and have made it every Thanksgiving since! It’s the perfect non-traditional end to one of the most celebrated meals of the year and beautiful to boot! I love the look of the cranberry glaze on top of the speckled creamy filling and the little golden orange dollops of deliciousness by the way of sweet potato and white chocolate on top!
Brown Butter Custard Pie with Cranberry Glaze
2 teaspoons plain powdered gelatin
Reserved browned butter solids from Cinnamon Toast Crumb Crust (below)
1 cup whole milk
1/3 cup light brown sugar
1/4 teaspoon cinnamon
3/4 cup plus 2 tablespoons heavy cream
1/4 cup sour cream
Cinnamon Toast Crumb Crust (recipe below)
3 1/2 ounces white chocolate, chopped
2 tablespoons unsalted butter
1/2 cup mashed sweet potatoes
1 cup cranberry sauce, pureed and strained
Cinnamon Toast Crumb Crust
2 sticks unsalted butter
1/2 cup sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon cinnamon
4 cups diced crusts and end pieces from 1 loaf of packaged white bread (10 ounces crusts)
This is one of my favorite summer recipes. It’s delicious and looks fussier than it is!
Here’s how to make these delightful little bites…
1. Take a log of goat cheese out of the fridge and let it warm on the counter while you’re cooking away.
2. Roast the tomatoes… If you’ve never roasted tomatoes, it’s easy. Read this.
3. While the tomatoes are roasting, slice a baguette as thinly as possible. Place on a cookie sheet and drizzle with olive oil. Place cookie sheet in the oven with the tomatoes and toast until lightly golden, about 10-15 minutes. Then remove from the oven and place on a platter for serving.
4. Spread the room temperature goat cheese on the toasts.
5. When the tomatoes are done, remove from oven and place one or two on top of each piece of toast. Press gently so the juicy insides squeeze out onto the cheese.
6. Drizzle plate with olive oil, garnish with micro-basil or thinly sliced basil.
Make-It Monday goes to the kitchen this week for a Fourth of July tart! It’s just perfect (go figure, it’s from Martha)! Have a happy and safe holiday weekend!
For the crust:
5 cups all-purpose flour
6 tablespoons sugar
2 cup (4 sticks) unsalted butter, chilled and cut into small pieces
4 large egg yolks
1/2 cup ice water
For the creme fraiche filling:
2 packages cream cheese (8 ounces each), room temperature
1 teaspoon pure vanilla extract
8 ounces creme fraiche
1 cup confectioner’s sugar
For the tart:
4 ounces semisweet chocolate
1/2 cup apricot jam, for glazing blueberries
1/2 cup raspberry jam, for glazing raspberries
2 tablespoons water
2 pints red raspberries
Confectioners’ sugar, for dusting
1 pint blueberries, picked over
Oh strawberry pie, how have I never heard of you or thought that you might be the most delicious concoction I’ve ever tasted? I just don’t know, but I sincerely apologize for neglecting to make you until now!
If you’ve never had strawberry pie (obviously, I hadn’t – I know, I must be living in the hole), please run, don’t walk, to the grocery store and/or market to get the supplies for this most scrumptious dessert! I promise, you’ll be wondering why you waited so long to make this!
Last week after returning from the National Stationery Show in NYC, we were driving by Mom’s Apple Pie in Leesburg and there was a giant strawberry cutout sitting by the side of the road and a sign for Strawberry Pie in the window. We meant to stop, but then forgot, but once I remembered, I couldn’t get the thought of strawberries nestled inside a pie crust out of my head, so I had to find a recipe STAT. Here’s the recipe I put together using a strawberry pie filling recipe from Cook’s Country and my Cornmeal Pie Crust.
I used my Cornmeal Pie Crust recipe.
2 pounds frozen strawberries
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
1 pound fresh strawberries, hulled and sliced thin
I’ve shared this recipe before, but it’s one of my favorites and will be perfect for the Royal Wedding Watching Party I’m attending at 3am! If ginger and pecans aren’t your thing, try my recipe for Chocolate Scones. Read more about the Royal Wedding food on Epicurious.com.
Ginger Pecan Scones
3 3/4 cups flour
1/4 tsp salt
1/4 cup sugar
3 tbsp baking powder
1/2 cup butter, cut into small pieces
1/4 cup chopped crystallized ginger
1/4 cup chopped pecans
1 1/4 cups whole milk
Preheat the oven to 375 degrees.
In the food processor, combine the flour, salt, sugar and baking powder. Add the butter and process until the butter has been cut into the flour mixture and you can still see little pea-sized pieces. Add the ginger, pecans and milk. Process only until the mixture comes together.
Turn the dough out onto a well-floured surface and flatten to 1 inch thick. Use a cookie cutter or biscuit cutter to make into rounds. Brush the tops with milk and sprinkle with sanding sugar, if you like.
Bake on an ungreased cookie sheet for 15-20 minutes or until the tops are lightly golden brown.
Serve with whipping cream and fresh fruit, or just dig in with a little butter right when they come out of the oven.
It’s not as if I don’t already have enough to do in getting ready for Easter this weekend, but now I’ve added whipping up some of these. I couldn’t help but link to this super cute Easter craft since I’m going to rush out to the craft store tonight to get some felt so I can put them over everyone’s eggs on Sunday morning. Thought you’d enjoy 🙂