Mixed Berry Almond Cobbler

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Mixed Berry Almond Cobbler

Berry filling:

6 cups mixed berries fresh or frozen

1/4 cup sugar

2 tablespoons flour

1 tablespoon pure vanilla extract

2 teaspoons pure almond extract

1 tablespoon lemon zest

1 tablespoon lemon juice

Topping:

1 cup flour

1/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup heavy cream

1 egg

1 teaspoon pure almond extract

4 tablespoons  crumbled almond paste

1/4 cup sliced almonds

2 tablespoons diced butter

Preheat oven to 350 degrees.

Toss berries with the filling ingredients and place into a 7×11 / 2quart baking dish.

In a bowl combine the dry ingredients for the topping except the sliced almonds. Mix until combined. Stir in the egg, cream , almond extract and almond paste. Stir to combine. Place topping in dollops over the berry filling. Sprinkle the sliced almonds over the top. Evenly distribute the diced butter over the topping. Bake for about 30 minutes or until filling is bubbling and topping is golden brown.

Bread Galore

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Sometimes you just find yourself craving the smell and taste of fresh homemade bread; that was me yesterday. Why go to the local bakery or grocery to buy bread ?, when it’s so easy and better tasting when you make it yourself. Making bread is not hard and doesn’t have to take a lot of time.

Quality bread can be made using a stand mixer, food processor, bread machine or the gift God gave us, our two hands. The bread I made yesterday was made with my food processor but could also just as easily be made with your stand mixer, bread machine or your hands. All these methods will produce the same quality result.

Food processor method is explained in the recipes, the stand mixer method would consist of adding the dry ingredients to bowl of a stand mixer fitted with dough hook with motor running add the water and blend until combined and knead until smooth with the stand mixer and proceed as follows in the recipes with the completed dough.

With the bread machine, ingredients would be added as per machines instructions using only the dough function, proceed as usual and follow the recipe starting from the completed mixed/kneaded dough.

By hand, consists of combining dry ingredients and placing on a counter or dough board and making a well. Add the water a bit at a time mixing as you go and knead until smooth. Continue on with the following recipes as stated.

The Country White French and Rosemary Parmesan Boules utilize the same recipe with the exception of the addition of the rosemary and Parmesan. Here’s where you should let your imagination run with abandon with different combinations of additions such as, sun dried tomatoes, olives, other fresh herbs, peppers, onions, garlic- fresh or roasted, other cheeses. Go crazy.

I wanted fresh bread now, so I made the dough the same day I baked it. For a dough with more depth of flavor make the dough and refrigerate at least overnight. The dough ferments during that time creating a wonderful flavor profile.

The breads I made were Country White French Boule, 003 (9)

Rosemary Parmesan Boule,021

Ham-Gruyere Twist,025

and last but certainly not least, something sweet, Raspberry Sweet Rolls.015 (2)

For ease of preparation purposes, I used instant yeast. It doesn’t need any proofing and is added directly to the dry ingredients.

Country White French and Rosemary Parmesan Boules

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500 grams unbleached bread flour

10 grams kosher salt

1 tsp. instant yeast

315 grams water

Rosemary Parmesan additions, 1/4 cup finely chopped fresh rosemary and 1/2 cup quality grated Parmesan cheese

Cornmeal for the baking sheet or baking stone.

Food Processor Method:

Add to the bowl of the food processor all the dry ingredients, with motor running slowly pour in the water. Continue to run the motor until dough comes together. Remove from the processor bowl and knead until smooth.

If making the Rosemary Parmesan bread, now is the time to knead in the fresh chopped rosemary and grated Parmesan cheese. Flatten the kneaded dough into a square and sprinkle the rosemary and Parmesan evenly over the top. Roll up like a jelly roll and then fold in half. Continue to knead until the additions have been evenly dispersed.

Place the dough in a bowl or clear plastic lidded bucket. The plastic lidded bucket is what I use. Mark on the outside of the bucket with tape the top of the dough. This way you can easily see when the dough has risen to double its size. Once the dough has risen to double its size, remove from bucket and shape into a round loaf. Place the loaf on a sheet pan dusted with cornmeal or on a pizza peel dusted with cornmeal. Cover the shaped loaf with a damp towel and place in a warm draft free place to rise again until double.

Meanwhile, place a shallow pan on the lowest set rack in the oven.Rack should be in the center of the oven. If you are using a baking stone , now is the time this would be placed on center rack in the oven. Preheat oven to 475 degrees.

Once bread has risen sufficiently, slash the top as desired and  place in preheated oven using the baking sheet or slide the loaf from a cornmeal dusted pizza peel onto the heated baking stone. Pour about 1 cup of water into the shallow pan that was placed earlier in the oven . Close oven and reduce temperature to 450 degrees. Bake 2 minutes and then pour another cup of water into the shallow pan. This procedure enables you to achieve the crunchy chewy crust so loved with artisan breads. Continue baking the bread for about 35-40 minutes or until the internal temperature reaches 200 degrees. Remove from oven and allow to cool. As tempting as it may be to dive right into that fresh hot from the oven bread, restrain yourself and allow to cool completely. The hot loaf,if cut will only smoosh together; It’s worth the wait.

Ham and Gruyere Twist

025

500 grams unbleached bread flour

10 grams kosher salt

1 tsp. instant yeast

315 grams water

85 grams finely diced smoked ham

85 grams grated Gruyere cheese

Mix the dough using the same method as the Country White French and Rosemary Parmesan Boules. The method is the same with the exception of the oven temperature and shaping. To shape the bread, flatten out dough to about 16 inches long and sprinkle evenly ham and cheese. Roll up into a log. Fold ends on opposing sides into the center, creating an “S” shape. After loaf has risen sufficiently, slash several times on the top and bake as before with the water treatment.  Preheat oven to 500 degrees and lower to 475 degrees baking for about 25-30 minutes or until internal temperature is 205 degrees.

Raspberry Sweet Rolls

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Dough

1 cup milk, room temperature

2/3 cup sugar

3 1/4 tsp. instant yeast

1/2 cup butter, room temperature

2 eggs, room temperature

1 tsp grated lemon zest

1/2 tsp. pure almond extract

1/2 tsp. kosher salt

4 1/2 cups all-purpose flour, plus more for dusting

Filling

1-12 oz. package frozen raspberries. No syrup

1/4 cup plus 2 tablespoons sugar

1 tsp. cornstarch

Glaze

3/4 powdered sugar

3 tablespoons butter, melted

1 1/2 tablespoons heavy cream

This dough can also utilize the food processor,bread machine or stand mixer.

Food processor method

Add all the ingredients except the milk, eggs and almond extract to the processor bowl. Combine the wet ingredients, with motor running pour into the bowl and process just until combined. Remove from the bowl and let rise in oiled covered bowl until doubled in bulk.

Bread Machine

Add ingredients in the order you brand of machine requires set on the dough setting.

Stand Mixer

Add the milk, yeast and sugar to the bowl. With beater running add the butter, eggs, zest, extract and salt. Scrape down the bowl and add the remaining ingredients. Beat at medium speed until dough is combined and smooth. Place dough in oiled bowl, cover and allow to rise until doubled.

All methods

Line a 9×13 pan with parchment paper , allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured surface and roll out to a 10-inch by 24-inch rectangle.

In a medium bowl combine the filling ingredients. Raspberries must remain frozen. Working quickly sprinkle evenly the filling ingredients over the dough. Roll up dough to form a 24-inch log. Cut into 16 rolls. Place the slices into the prepared pan . Scrape up any berries which may have fallen out and place in between the rolls in the pan. Cover pan with plastic wrap and set in warm draft free place to rise to double in bulk. This will take awhile at the very least 2 hours or more. Once risen bake in a preheated oven of 425 degrees. Bake the rolls for about 25 minutes or until golden and cooked through. Remove from oven and allow to cool in pan 30  minutes before de-panning. Mix the glaze ingredients in a small bowl until combined .Place a tray on top of pan and flip over, peeling off parchment paper. Flip back onto serving dish. Spread the glaze over the top.

 

 

 

 

Raspberry Tartlets

Raspberry Tartlets

Crust:

1 1/2 cups , plus 2 tablespoons flour

1/4 cup plus 3 tablespoons sugar

7 tablespoons cold butter, cut into pieces

2 eggs, beaten

Combine the flour and sugar into a food processor bowl fitted with a metal blade, pulse a couple of times to combine. Add butter chunks and pulse until a coarse meal is formed. Add eggs and process just until dough begins to form. Remove and form into a disk , wrap and chill for at least 2 hours.

Preheat oven to 400 degrees.

Butter 8-10( 31/2 -4 inch ) tartlet pans. Remove dough and roll to a thickness of about 1/8 inch thick and lined each tartlet pan. Place lined pans into freezer for at least 30 minutes. Remove from freezer and prick bottoms with fork. Line each pan with buttered foil and place pie weights in each pan. Bake for about 15 minutes , remove foil and continue until golden.

Place on cooling rack , let cool and remove pans from shell.

Pastry Cream:

2 cups milk

1 vanilla bean , split

1/2 cup sugar

5 egg yolks

3 tablespoons flour

3 tablespoons cornstarch

1 tablespoon butter

Combine milk, vanilla bean and half the sugar in a large saucepan over medium heat and bring to boil. Meanwhile in a bowl , whisk the egg yolks and remaining sugar until they turn pale yellow and form a ribbon when dropped from a whisk, about 5 minutes. Sift flour and cornstarch into egg mixture and mix until blended.

Remove vanilla bean from hot milk mixture and gradually whisk into the egg mixture. Whisk until blended and return to saucepan and bring to boil over medium heat, stirring constantly. Boil , whisking for 2 minutes. Stream cream into mixing bowl. Dot surface with tablespoon butter and stir until melted. Cover top of cream with plastic wrap and allow to cool on rack, then refrigerate until needed.

3 cup fresh raspberries

Powdered sugar for dusting

Fill when ready to eat. Fill shell with pastry cream and top with berries then dust with powdered sugar.

Bumble Berry Pie

Bumble Berry Pie

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2 disks pie dough to fit 9 inch pie plate or puff pastry

1 cup blueberries

1 cup blackberries

1 cup raspberries

1 cup strawberries

1 cup chopped rhubarb

1 cup peeled and chopped granny smith apples

1 cup sugar or more depending on sweetness of berries

1/2 cup flour

1 tablespoon fresh lemon juice

Sanding sugar for top of crust

Preheat oven to 425 degrees.

Line a 9 inch pie plate with pie crust. Combine all fruit with sugar , flour and lemon juice. Place into line pie plate and top with crust either lattice top or full crust. Brush top crust lightly with cream and sprinkle with sanding sugar.

Place pie on foil covered baking sheet and bake in in oven for 15 minutes at 425 degrees and then reduce to 325 degrees and bake for another 30 minutes or until filling begin thicken and bubble and crust becomes golden. Let cool at least 45 minute or until firm.

Chocolate Raspberry Cream Horns

Chocolate Raspberry Cream Horns

You will need metal forms called Cream Horn Forms. They are easily found in cookware

stores and online.

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1 lb. frozen puff pastry

sanding sugar

1/2 pint raspberries

seedless raspberry jam

sweetened whipped cream

1/2 cup semisweet chocolate, chopped

1/2 cup heavy cream

Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper; set aside.

Thaw puff pastry as directed on box. Roll each sheet out to a 8×14 inch rectangle. Cut 8 (1 inch strips) from each sheet.

Using cream horn forms, lightly spray with cooking spray. Lightly brush the strips with water. Place a cream horn tube at a slight angle starting at small end and roll loosely covering 1/2 of the pastry with the other as you roll. Place rolled cream horns with the forms onto the lined baking sheets. Place in refrigerator to rest for about 15 minutes. Lightly brush the tops with water and sprinkle the cream horns with sanding sugar over a bowl and place sugar cream horns back onto the baking sheets. Bake for about 15 minutes or until golden and puffed. Remove from oven. When cool enough to handle gently remove the metal forms. All pastry to cool completely before filling.

Make the ganache for the inside and out side edge of cream horns by heavy cream just to boil and pour over chopped chocolate. Stir this mixture until combined and shiny. Place a small amount of ganache into the inside of the cream horn ; swirl around and shake out excess. Dip edges of each cream horn in ganche; place in refrigerator to firm up.

Place some raspberry jam in a pastry bag fitted with a plain tip. Pipe an stripe of jam on the inside of pastry. Fill another pastry bag with sweetened whipped cream fitted with a large star or plain tip. Pipe a small amount into pastry and drop a raspberry or 2 into the cream horn. Continue to fill the rest of the cream horn with whipped cream and top with raspberry.

Raspberry Lemonade

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3/4 cup fresh or frozen raspberries, thawed

9 cups water

2 cups superfine sugar

Puree the raspberries in a food processor and strain through a sieve into pitcher. Add the rest of the ingredients and stir until sugar is dissolved.

Very Berry Bread Pudding for breakfast, lunch or dinner. Why not?

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10 cups cubed day old bread

3 eggs

7 egg yolks

1 2/3 cups sugar

1 vanilla bean, split and seeds, seeds, reserved

1 1/2 tsp. vanilla

6 cups half-and-half

2 cups fresh mixed berries, whatever is in season

1/2 cup sugar for topping

In a 9×13 inch baking dish, spread out  bread cubes. In a separate bowl whisk the eggs with the 1 2/3 cup sugar together until combined. Add the vanilla bean seeds, vanilla extract and half-and-half; combine ingredients well. Pour over the top of the bread crumbs. Pres down the bread some that custard mixture covers the bread. Cover with plastic wrap and place in refrigerator for at least 8 hours to 24 hours. When ready to bake remove plastic wrap and sprinkle berries on top and sprinkle with the 1/2 cup sugar.

Preheat oven to 300 degrees. Place the pudding in the oven and bake about 1 1/2 hours or until just set in center. Test by poking with knife. If when poke with knife the cut fills with custard , pudding needs a little more baking until custard no longer fill indentation but still moist. Remove from oven and allow to set for 2 hours before serving. Serve warm or cold.

Berry topping

4 cups mixed berries, large berries sliced

Juice from 1/2 a lemon

about 1/2 cup sugar, depends on sweetness of berries

1 tsp. almond extract

In a small sauce pan add 1 cup berries, sugar and lemon juice. Cook until sugar is melted. Fold in remaining berries and almond extract. Serve over pudding.