July 29, 2014 § 1 Comment
One last post before we head to France for our annual visit: a delicious summer dessert where the classic combo of chocolate and raspberries comes to life. The recipe from Better Homes and Gardens (june 2014) is a bit time-consuming but if you bake the shortcakes in advance, you can easily assemble your treats afterwards when it’s time for dessert. SWEETTABLESCAPES did just that very recently at a friend’s house.
1/4 cup cold unsalted butter, cut into cubes
1/4 cup cold shortening, cut into cubes
1 1/4 cups cake flour
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 TBsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/2 cup plus 1 TBsp whipping cream
1 egg separated
1/4 cup chocolate-hazelnut spread
1 tsp vanilla
6 oz dark chocolate (at least 60% cacao) melted
1 1/2 cups fresh raspberries
1 TBsp seedless raspberry preserves
1 tsp turbinado sugar
Raspberry Whipped Cream (recipe below)
Enjoy this at the end of your summer dinner!!
July 14, 2014 § Leave a comment
Nothing very original in a clafoutis, this time of year; but this recipe caught our eyes and was the perfect use of a few apples stranded in our fruit basket. Usually made with cherries, this ultra-traditional French summer dessert (see more versions here, here and here) is made interesting by the use of apples and a sprinkle of “Pralin”. SWEETTABLESCAPES was lucky enough to have store-bought pralin that we brought back from France but you can make your own (see here). This recipe is from Marie-Claire /Cuisine et Vins de France Magazine.
- 3 lbs apples
- 3 oz salted butter
3 TBsp cornmeal
4 oz sugar
4 oz praline powder
3 eggs and 2 yolks
1 3/4 cups milk
2/3 cup heavy cream
-Preheat oven to 350 F
-Butter your baking pan and fill with apples. Sprinkle apples with “pralin” (praline powder). Pour batter on top of apples and add remaining butter, cut into small pieces, on top of apple and custard mixture.
July 11, 2014 § Leave a comment
Even if you find out friends are stopping by in half an hour for coffee, you can still present them with a sweet little something by the time they arrive. This pan-baked tart can be whipped in less time than it takes to read this post and the fresh lemony flavor, combined with a bit of almond crunchiness is very pleasing. So, just in time for the week-end here is the “minimalist” recipe from the New-York Times. Perfect for the no-fuss baker! and for SWEETTABLESCAPES too!!
- 4 eggs
- 1/2 cup sugar
- Pinch of salt
- 1/2 cup ground almonds
- 1/2 cup cream
- 1/2 cup sliced almonds, more for garnish
- 1 lemon, zest and juice
- 2 tablespoons butter
- Powdered sugar, for garnish
- Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.
- Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.
- When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.
- 4 servings
July 10, 2014 § Leave a comment
In need of a large cake but not willing to slave in the kitchen for hours ? This delicious bundt cake was the star of a recent dinner-by-the-pool. SWEETTABLESCAPES has officially put this recipe from “Bon Appetit” magazine (July 2008) in the “Favorites” file. And you will too. With a subtle almond flavor infusing a firm cake, with the sweet burst of raspberries sprinkled into the batter, this is truly a crowd-pleasing and easy-to-make dessert.
For this perfect Raspberry-Yogurt Cake,
- 3 cups unbleached all purpose flour, divided
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar
- 2 tablespoons fresh orange juice
- 1 1/2 teaspoons almond extract, divided
- 1 teaspoon finely grated orange peel
- 3 large eggs, room temperature
- 1 cup plain low-fat yogurt
- 2 1/2 cups fresh raspberries (two 6-ounce containers)
- 1 cup powdered sugar
- 1 tablespoon (or more) water
Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl.
July 7, 2014 § Leave a comment
We’ll never tire of saying it: summer is a fruit-dessert lover’s dream! With all the al-fresco dinners, BBQs and other get-togethers, SWEETTABLESCAPES needs a wide variety of crowd-pleasing desserts. Fruit is a welcome ingredient when we are all celebrating nature, the outdoors and yummy food shared with friends!
This delicious recipe from Martha Stewart (June 1999 issue) is perfect this time of year! The juicy plums and raspberries combined with the custard and the hazelnut-flavored crust and crumb-topping create a mix of pleasant textures and flavors. This delivered FIREWORKS!!!!
DO NOT be deterred by the bit of labor, it is all well worth it!
- 3/4 cup unsalted butter (1 1/2 sticks), chilled, cut into small pieces, plus more for pan
- 1/3 cup hazelnuts
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/3 cup packed light-brown sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 3 medium-size, ripe but firm plums (about 12 ounces)
- 1 half-pint raspberries
- 1 large egg, lightly beaten
- 1 large egg yolk
- 1/3 cup heavy cream
- 1/4 cup milk
- Grated nutmeg, optional
Heat oven to 350 degrees. Butter a 9-inch springform pan; set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Let cool. Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.
Transfer nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, light-brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and mix on low speed until crumb begins to stick together, 2 to 3 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 1/2 inches up the sides of the pan to form crust. Set remaining crumb mixture aside.
In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in egg, egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg (optional). Pour custard over fruit; sprinkle with remaining crumb mixture. Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes. Garnish with remaining raspberries. Let rest at least 25 minutes before cutting. Serve warm or at room temperature.