A+ A A-
  • Written by Madelaine Bullwinkel

CRANBERRY UPSIDE DOWN CAKE

 

Ingredients for an 9" cake pan;

Pan Schmear (for 2 pans):

8 tablespoons, one stick unsalted butter at room temp.

1 1/2 tablespoons honey

1 cup brown sugar, packed

1/4 teaspoon vanilla extract or paste

Kosher salt

Cranberry Mix:

1 1/4 cups fresh or frozen cranberries

1 small golden apple, peeled and diced

1/2 cup pecans, toasted and chopped

1/2 cup dried cranberries

1/3 cup confectioners' sugar

1 1/2 tablespoons cornstarch

Cake:

1 1/3 cups cake flour

2 teaspoons baking powder

8 tablespoons (1 stick) unsalted butter at room temp.

1/2 cup plus 2 tablespoons sugar

1/2 teaspoon vanilla extract or paste

2 large eggs

1 1/2 tablespoons milk

Preheat the oven to 350 degrees. Butter the bottom and sides of the cake pan. Place a circle of parchment on the bottom of the pan.

Schmear: Combine the ingredients in the bowl of an electric mixer fitted with a paddle attachment and mix until smooth and completely blended. Spread 1/2 the mixture on the parchment. Refrigerate or freeze the rest.

Cranberry Mix: Pick over the cranberries discard any that are soft. Combine and mix fruit and nuts, Sift on the sugar and starch and toss to lightly cover the mixture. Distribute over the bottom of the pan.

Cake: Sift together the flour and baking powder. Set aside. Beat the butter with the sugar at a low speed for 3 minutes, scraping down the sides from time to time, to create a fluffy consistency. Add the vanilla and the eggs, one at a time, making sure the first is incorporated before adding the second. Add the flour in 3 installments alternating with the milk. Spread the batter evenly over the cranberries.

Bake for 40 - 45 minutes, turning the pan after 15 minutes. A toothpick will come out clean when fully baked. Cool on a rack for 20 minutes. Run a knife around the edge of the pan and unmold onto a serving platter.

Recipe adapted from Thomas Keller's Ad Hoc at Home.

  • Written by Madelaine Bullwinkel

Rhubarb Galette

Ingredients for 8 servings

Pâte Brisée Dough:

1 1/2 cups unbleached flour

1/4 teaspoon sea salt

6 ounces (1 1/2 sticks) cold, unsalted butter, cut into 1/2" pieces

1/3 cup ice cold water

Filling:

2 pounds rhubarb, cut into 1 inch pieces, thick stalks halved lengthwise

1/3 cup sugar

2 tablespoons butter, cut into small pieces

Bottom layer:

3 tablespoons flour

3 tablespoons ground almonds or almond flour

1/4 cup sugar

Glaze: 3/4 cup seedless raspberry jam or red currant jam

Optional garnish: whipped cream

 

Dough: Pulse the flour salt and butter pieces in with workbowl of a food processor for 5 seconds or work by hand with a pastry blender until the butter is coated with flour. Add the water and process another 5 seconds until the dough is just coming together and pieces of butter are still visible. Do the same if working by hand. Remove the dough, form into a ball, cover and chill. Dough may be used immediately if rolled out quickly and refrigerated while the filling is being prepared.

 

Filling and Baking: Preheat the oven to 400 degrees. Roll out the dough into an oval 18" long, 16" wide and 1/8" thick. Transfer to parchment or a non-stick surface. Place on a bake sheet and refrigerate.

 

Toss the cut pieces of rhubarb with 1/3 cup sugar. Combine the bottom layer dry ingredients.

 

Spread the dry mix over the rolled dough to within 2" of the edge. Pile the rhubarb pieces on top. Draw up the sides of the dough around the fruit pieces holding them in place until they soften enough to form a crust. Dot the fruit with butter and bake for 45 minutes to 1 hour, until the crust browns. Loosen the galette on the bake sheet if juices have escaped during baking so it won't stick when cooled.

 

Spread on the glaze over the galette while it is still warm. Serve at room temperature with whipped cream if desired.

 

Recipe adapted from Jacques Pépin Celebrates.

  • Written by Madelaine Bullwinkel

CRÊPES WITH BITTER ORANGE MARMALADE

CRÊPES WITH BITTER ORANGE MARMALADE

(formerly Crêpes Suzette)

 

Ingredients for 8 servings:

16 dessert crêpes (Basic Techniques)

Bitter Orange Marmalade:

1 navel orange, organic preferred

Water

Sugar

2 tablespoons lemon juice

Serving:

2/3 cup Orange Marmalade

6 tablespoons unsalted butter

2 tablespoons sugar

1/4 cup cognac

1/4 cup Grand Marnier

 

Orange Marmalade: Wash and dry the orange. Cut into into 16 roughly even pieces, first quarters, then quarter the quarters. Place pieces in the workbowl of a food processor and pulse until finely chopped. Measure the fruit volume and combine with an equal amount of water in a heavy, 4 quart saucepan. Bring the mixture to a simmer and cook slowly, uncovered, for 10 minutes. Measure the mixture and set aside an equal volume of sugar. Return the marmalade base to the boil and add the sugar, 1/2 cup at a time, allowing the liquid to regain the boil before adding more. Once the sugar is added, spoon in the lemon juice and continue boiling for a minute. Pour off 2/3 cup marmalade for the crepe recipe. Boil remaining marmalade for another 2-3 minutes before pouring into sterilized jars and sealing.

 

Heat a large skillet over a medium flame. Heat the orange marmalade with the butter. Place crêpes in the pan, folding them in half and then in quarters, coating the surfaces as you fold. Sprinkle on the remaining sugar, combine the cognac and orange liqueur and pour this over the crêpes. Shake the pan to distribute the alcohol and let it warm up, then tilt the pan or apply a flame from a match or lighter and allow the pan to flame amaze your guests.

 

When the flames have subsided, divide the crêpes among 8 warm plates. Spoon on the remaining orange marmalade and serve immediately.

 

CAUTION: Do not hold a bottle of alcohol over the skillet and pour directly onto the crêpes. The flame can travel from stovetop into the bottle and explode in your hand. Do not perform this with the oven vent on for the same reason: the flame will extend up into the vent.

  • Written by Madelaine Bullwinkel

Spiced Creme Caramel

Ingredients for 6 1/2 cup ramekins:

1 1/2 cups milk

1/2 cup whipping cream

1/4 cup freshly grated turmeric

1 teaspoon cassia cinnamon

1/2 teaspoon freshly ground black pepper

1/4 cup sugar

2 large eggs

2 large egg yolks

Caramel:

2/3 cup sugar

4 tablespoons water

Garnish: fresh mango slices, raspberries and blueberries.

 

Preheat the oven to 325 degrees. Assemble 6 - 1/2 cup ramekins and an oven-proof pan to hold them

Custard: Heat the milk in a saucepan with the grated curcumin, cinnamon and pepper. Take pan off the heat when the milk is about to simmer, and allow it to steep for 5 minutes. Stir in the sugar while the milk is cooling.

 

Beat together the eggs and yolks in a bowl. Pour the hot milk through a strainer into a 2 cup measure pressing down to recover as much milk as possible Pour the hot milk into the eggs, stirring constantly.

Caramel: Heat sugar with water. Shake the pan to help the sugar dissolve, do not stir and cook until the syrup begins to caramelize, about 3-5 minutes. Take the pan off the heat when the caramel is tan. Divide it among 6 ramekins, turning them so the hot caramel coats the bottom and sides.

Pour the custard into the prepared molds. Place equidistant in a pan, pour in boiling water to reach 1/2 way up the sides of the ramekins and place in the preheated oven.

Bake for 30 minutes, or until the surface is set. Remove the pan from the oven and the ramekins from their bath. Let them cool on a rack and serve and room temperature or chilled.

 

To unmold, loosen the edge of the custard with a knife, dip the ramekins in a bowl of hot water for 15 seconds. Cover the ramekin with a serving plate, and invert. Garnish with fresh fruit.

 

  • Written by Madelaine Bullwinkel

STRAWBERRY TART WITH BURNT CARAMEL

STRAWBERRY TART WITH BURNT CARAMEL

 

Ingredients for an 11" tart shell:

1 recipe Pâte Brisée Sucrée (Basic Techniques)

Burnt Caramel:

1 cup granulated sugar

2 teaspoons honey

1 cup whipping cream

1/2 tablespoon unsalted butter

12 ounces fresh strawberries or raspberries

Confectioner's sugar

 

Pâte Brisée Sucrée: Prepare the tart shell as described in the preceding recipe.

 

Burnt Caramel: Combine the sugar, honey and 1/4 cup water in a deep, heavy saucepan. Bring sugar mixture to a simmer, stirring to help dissolve the sugar. Cover the pan and cook for 2 minutes. Heat the cream to a simmer in a separate pan. Uncover the boiling sugar and continue cooking until it caramelizes to a dark brown.

 

Take the pan off the heat and carefully pour in the hot cream and the butter taking care to avoid being spattered as the caramel boils up violently. Once the boiling subsides, return the pan to the heat and keep stirring until the caramel reaches 234 degrees. Pour it into a measure and allow to cool and thicken before pouring it into the prebaked tart shell.

 

Place the whole or sliced strawberries or raspberries in a decorative pattern over the surface of the tart. Chill. Dust with confectioners' sugar just before serving.