Tag Archives: butter

Dutch Apple Cake from Elizabeth Peters

Posted on by

My husband and I came to Canada over 40 years ago from Holland. This traditional Dutch recipe is a family favorite and frequently goes along with me to potluck suppers and other get-togethers. —Elizabeth Peters,
Dutch Apple Cake One
– 3 medium tart apples, peeled and cut into 1/4-inch slices (3 cups)
– 3 tablespoons plus 1 cup sugar, divided
– 1 teaspoon ground cinnamon
– 2/3 cup butter, softened
– 4 Eggs
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1/8 teaspoon salt

In a large bowl, combine the apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour. In another bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth. Transfer to a greased 9-in. x 5-in. loaf pan. Push apple slices vertically into batter, placing them close together. Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 10-12 servings.

Apple pie cake from Martha Stewart

Posted on by

apple cake

2 cups flour
1 cup packed light-brown sugar
2 teaspoons cinnamon
1/2 pound (2 sticks) cold unsalted butter, cut into 8 pieces
5 pounds (about 12) tart apples, such as Granny Smith
2 tablespoons fresh lemon juice

In a large bowl, combine flour,and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in until the mixture forms pea-size pieces. Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan.

Preheat oven to 350 degrees. apples cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss apple slices with remaining teaspoon cinnamon and lemon ,and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle remaining crumb mixture on top.

Put the pan on an aluminum foil-lined baking sheet, and for 1 hour and 15 minutes, or until golden brown on top. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve at room temperature.

Salted Caramel Pie from food & wine

Posted on by

1 1/4 cups gra201111-r-salted-caramel-pieham cracker crumbs (about 5 ounces)
4 tablespoons unsalted butter, melted
1/4 cup light brown sugar
Two 14-ounce cans sweetened condensed milk
Fleur de sel
2 cups heavy cream
2 tablespoons confectioners’ sugar

  1. Preheat the oven to 350°. In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425°.
  2. Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary. The consistency of the caramel should be like dulce de leche. Don’t worry if it is lumpy; it will smooth out as it chills.
  3. Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
  4. In a bowl, using an electric mixer, beat the cream with the confectioners’ sugar until firm. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.
MAKE AHEAD The recipe can be prepared through Step 2 up to 5 days ahead. Refrigerate the crust and filling separately.

 

Cashew Chocolate Spread (Cashewtella)

Posted on by
  • 2014-0819_chocolate-cashew-spread-0801 cup raw cashews
  • 2 tablespoons sugar
  • 8 ounces bittersweet chocolate, broken into small pieces
  • 4 tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • 3/8 teaspoons kosher salt
    1. Heat the oven to 350° F. Spread the cashews in a medium baking dish, and toast in the oven until lightly browned, 10 to 15 minutes, shaking the pan every few minutes. Let cool completely.
    2. In a blender or a food processor, combine the cashews and sugar and pulse to a powdery paste.
    3. Heat an inch of water to a gentle simmer in the base of a double boiler. Set the top pan on the double boiler base, and add the chocolate to the top pan. When it’s melted, turn off the heat. Whisk in the butter, a few pieces at a time. Then beat in the cream. Remove the top pan from the base and set it on a counter. Stir in the cashew mixture and the salt. Divide among two 8-ounce jars. Let cool, then seal, and chill. Bring to room temperature before serving.
    4. Makes about two 8-ounce jars

 

Brownie Puddle from: The Pie and Pastry Bible, Rose Levy Beranbaum

Posted on by

download

1 cup pecan pieces or coarsely chopped pecans (I used 1.5 cups walnuts)
14 tbsps. unsalted butter
3 oz. bittersweet chocolate (I used 3.5 oz. bar of Lindt 70%)
1/2 cup + 2 teas. unsweetened cocoa, preferably fine-quality
Dutch-processed (I used Hershey’s, but it is Dutch-processed)
1 cup + 3 tbsp. sugar
3 large eggs
2 teas. pure vanilla extract
3 oz. cream cheese cut into pieces
1/2 cup all-purpose flour
pinch salt

Ganache Puddle
2/3 of a 3 oz. bar of bittersweet chocolate, coarsely chopped
1/3 cup heavy cream, at room temperature

Equipment:
A 9.5 inch fluted tart pan with a removable bottom, bottom greased, lined with parchment, and then lightly sprayed with nonstick vegetable spray.

Preheat over to 325 degrees at least 15 minutes before bake. Set an oven
rack in the middle of the oven before preheating.

Please the pecans on a cookie sheet and toast them. stirring occasionally,
for about 10 minutes or just until the color deepens slightly. Cool
completely.

In a double boiler over hot water or in microwave-proof bowl, melt the
butter and chocolate, stirring two or three times. If using a double
boiler, transfer the mixture to a bowl.

Beat the cocoa, then the sugar, into the chocolate mixture, beating until
incorporated. (If you are doing this by hand, use a whisk.) Beat in the
eggs and vanilla. When incorporated, beat in the cream cheese until only
small bits remain. Add the flour and salt and mix only until the flour is
fully moistened. Stir in the nuts.

Place the prepared tart pan on a cookie sheet to catch any possible leaks.
Scrape the batter into the pan and spread it evenly. It will fill the pan
almost to the top.

Bake for 30 to 35 minutes or until the batter has set. A toothpick
inserted 1 inch from the side should come out clean. The mixture will puff
and rise a little above the sides but sinks on cooling.

Make the ganache puddle

While the brownie is baking, prepare the puddle. Melt the chocolate in a
double boiler over hot but not simmering water, stirring occasionally, or
in a microwave, using 15 second burst on high power and stirring several
times. Add the cream and stir gently until the mixture is smooth and dark.
If necessary (if the cream was too cold and the mixture is not entirely
smooth), return it to the heat and stir until totally fluid and uniform in
color.

As soon as the brownie is removed from the oven, grease the end of a wooden
spoon (1/2 inch diameter) and insert it into the brownie at 1 inch
intervals, all the way to the bottom, twisting slightly as your insert and
withdraw it to create 23 to 28 little holes. Using a small spoon or a
re-closable freezer bag with a small piece cut off one corner, fill the
holes with the ganache until slightly rounded on top (you will need at
least 1/2 teaspoon for each). Place the pan on a wire rack and cool
completely. The chocolate puddles will sink in as the brownie cools and
more ganache can be added to fill in any depressions as long as the brownie
is still warm enough to melt it. (If necessary, you can set the tart under
a lamp to heat the ganache puddles and make them smooth.)

Unmold the tart, and place it onto a serving plate. To serve, use a thin
sharp knife to cut into wedges. Oven temperature: 325 F
Baking time: 30 to 35 minutes
Serves: 8

Store:  Wrapped tightly in plastic wrap and stored in an airtight container room temperature, up to 1 week; refrigerated, up to 1 month; frozen, several
months. Try it frozen or chilled if you like a chewy brownies, at room temperature for a softer creamier texture.

CARAMEL VARIATION: Caramel blends perfectly with the chocolate and pecans and is wonderful both at room temperature and refrigerated, when it becomes more sticky and chewy. Make a half recipe of the Caramel Sauce and use it in place of the chocolate puddle glaze. It is easiest to pipe it into the holes. The caramel will pipe when warm or at room temperature.

Cherry Crisp from browneyedbaker.com

Posted on by

cherry-crisp-4-550

For the Crisp Topping:
6 tablespoons all-purpose flour
¼ cup light brown sugar
¼ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
5 tablespoons cold unsalted butter, cut into ½-inch pieces
¾ cup pecans, finely chopped

For the Cherries:
6 cups fresh cherries, pitted
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon Amaretto

1. Preheat oven to 375 degrees F and adjust oven rack to lower-middle position.

2. To prepare the topping, whisk together the flour, sugars, cinnamon and salt. Add the butter pieces and toss to coat with flour. Using your fingers, pinch the butter pieces together with the flour mixture until the mixture looks crumbly and like wet sand. Add the pecans and toss to distribute evenly. Refrigerate the topping mixture for at least 15 minutes.

3. While the topping mixture chills, get the cherries ready. In a small baking dish (about 1.5-qt or 8×8-inch), toss the cherries with the sugar, cornstarch and Amaretto. Sprinkle the topping mixture evenly over the cherries.

4. Bake for 40 minutes, then increase the oven temperature to 400 degrees F and continue to bake until the fruit is bubbling and the topping is deep golden brown, about 5 minutes longer. Serve warm or at room temperature.

Note: You can omit the Amaretto if you’d like and just add 1 teaspoon vanilla extract instead.

Valerie’s French Chocolate Cake from http://smittenkitchen.com/

Posted on by

14413653206_7b449e09ee

9 9 tablespoons (125 grams) unsalted butter
7 ounces (200 grams) bittersweet (70/72 percent) chocolate, chopped
3 tablespoons water
3/4 teaspoon baking powder
1/3 cup (40 grams) all-purpose flour
1/3 cup (about 30 grams) dark cocoa powder, sifted if lumpy (Dutched or natural will work here; I use Dutched)
4 large eggs, separated
1 cup (200 grams) granulated sugar
1/2 teaspoon vanilla extract (optional)
Two pinches sea salt

Heat oven to 350 degrees. Butter a 9-inch round cake pan. Line the bottom of the baking pan with a round of parchment paper.

Melt butter in a large saucepan, 3 quarts is a good size. Once melted, remove from heat and stir in chocolate until melted. Once melted, stir in 2 tablespoons water, then baking powder, flour and cocoa until just combined.

In a medium bowl, whisk egg yolks with sugar, 1 tablespoon water and vanilla, if using, until pale and no longer lumpy. Stir into chocolate mixture until just combined.

In a larger, very clean bowl, beat egg whites and salt until stiff. Gently fold into chocolate mixture until most of the white streaks disappear. Be careful not to deflated cake.

Bake for 25 to 30 minutes, until a toothpick inserted into the center of the cake comes out batter-free. Remove from oven and rest on rack for 5 minutes. Run knife along outside cake to make sure it isn’t sticking anywhere, then invert onto another rack, then back onto a cake plate. Eat warm or cold.

Cake keeps for several days at room temperature, lightly wrapped.

To make a layer cake: Several hours and up to a full day before you will fill the cake, make chocolate whipped cream. I used Alice Medrich’s recipe as a base. Heat 1 cup heavy or whipping cream to a simmer in a saucepan. Remove from heat, whisk in 6 ounces chopped semisweet chocolate until fully melted and smooth. Stir in a second cup of cold heavy or whipping cream. Cover dish with plastic and let chill in the fridge for at least four hours and preferably overnight, or up to 24 hours.

To make the layer cake, make twice the recipe above, but divide it into 3 9-inch cake pans. Each layer will bake for approximately 15 to 20 minutes. Let cool completely. I find popping cake layers into the freezer for 20 to 30 minutes stiffens them enough that they are easily lifted and stacked and highly recommend it.

Using electric beaters, whip fully chilled chocolate cream into whipped cream. It will whip very quickly; don’t let it overwhip (it will become rough-looking). If it does, a splash of still-liquid heavy cream whisked in will loosen the mixture a bit again. Set a spoonful of the chocolate whipped cream aside if you’d like to write on the top of the cake. Spread half of the chocolate whipped cream on the first cake layer, then top with the second. Spread second half of chocolate whipped cream on second cake layer, then top with the third. If writing on the cake, place chocolate whipped cream set aside in a sandwich bag with the corner snipped off, or in a piping bag with a small round tip and scribble away.

Keep cake in fridge until needed. Serves 8 generously, 16 if you, like us, prefer slim wedges of rich cake

Lentil shepherd’s Pie by Simon Bryant

Posted on by

r305035_1330797

30ml olive oil
1 onion diced
3 garlic cloves
3 stalks celery diced (and heart)
3 bay leaves
6 sprigs thyme
1 tsp Carroway seeds
Sprig of rosemary
200g mushrooms diced
2 tbls tomato paste
1 can diced tomtatoes
300g brown lentils (soaked for several hours overnight, simmer from cold in just enough
veggie stock to cover & cook till just soft, do not drain)
100g green beans sliced into 1cm pieces
2 carrots diced
1 litre Veg stock or water
25 ml red wine vinegar
1 tbls Lemon zest
Handful of dried wild mushroom mix, ground to fine powder(optional for extra flavour)
1/3 bunch parsley chopped
Salt and pepper to taste

Mashed potatoes 
500g potatoes
Salt and white pepper
80g butter
100ml Milk
1  tsp Mace
1/4 cup Parmesan

Heat the oil in a large frypan and add the onion and garlic and saute for a few minutes. Add the celery, carrot, carroway seeds, rosemary, bay leaves and thyme. Saute for a few minutes and then add mushrooms.

Deglaze with red wine vinegar then add tomato paste and diced tomatoes and cook out for a few minutes.  Season to taste.

Add lemon zest , mushroom powder , beans and cooked lentils in the stock they cooked in. Simmer until most of the liquid has evaporated.

Season to taste, remove thyme sprigs and bay leaf.
Pour into a baking dish and top with mashed potatoes and bake until golden brown.

For mashed potatoes, boil them in salted water until soft.
Drain off water and dry in the pan before mashing with butter and milk.
Season to taste.

 

Radish and Butter Tartine

Posted on by

not-sad-desk-lunch_radish-tartine_food52_mark_weinberg_14-05-06_0119

 

  • 1 slice good bread, toasted
  • Best-quality salted butter, at room temperature
  • A few small radishes, sliced
  • Flaky salt, like Maldon or Jacobsen
  1. Smear the butter on one side of bread; it’s best when the bread is no longer hot, since you don’t want the butter to melt. Top with radishes, then sprinkle with good flaky salt  Serves 1

 

Lemon Butter by Ina

Posted on by

pictured with herbsdscn76522

1/4 pound unsalted butter, at room temperature
2 teaspoons grated lemon zest
1 teaspoon kosher salt

Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use.