September 21, 2014 § Leave a comment
SWEETTABLESCAPES specializes in small, bite-size and guilt-free desserts, so when we found these adorable Mini babkas in The Holiday Kosher Baker by Paula Shoyer, we were smitten. They are perfect for your holiday gathering!
1/4 cup warm water
1/2 oz (2 envelopes) dry yeast
1/4 cup plus 1 tsp sugar, divided
2 1/2 cups all-purpose flour
4 TBsp margarine, at room temperature for at least 15 minutes
1/4 cup canola oil
1 large egg plus 1 egg white
1/2 cup margarine at room temp
1/4 cup unsweetened cocoa
3/4 cup sugar
1/3 cup mini chocolate chips
Combine with a dough hook until all ingredients are mixed in.
To make filling:
Cover with plastic wrap and let sit at room temperature while the dough is rising.
Preheat oven to 325F. Place mini muffin paper cups into mini-muffin pan.
To assemble and bake:
On a large piece of parchement paper sprinkled with flour, roll each piece of dough into a 9X12-inch rectangle so that the 12-inch side is facing you.
Repeat with rest of the dough.
HAPPY ROSH HASHANAH!!!
September 16, 2014 § Leave a comment
Fruit is summer’s ultimate pleasure and SWEETTABLESCAPES always takes full advantage of the season’s bounty. This recipe (from the French magazine Elle a Table – July/August 2014) is a delicious addition to your summer repertoire and very easy to make.
TARTE AUX NECTARINES:
150 g sugar
200 g flour
1 bag vanilla sugar
150 g unsalted butter, room temperature
40g heavy cream
1 TBsp honey
Put flour, sugar, vanilla sugar, butter, egg and heavy cream into the bowl of a food processor and mix until you have a sticky batter. Wash the nectarines, dry them and cut them into quarters. Put dough into prepared pan, cover with nectarines, spread honey over the fruit and bake for 30 to 40 minutes. For more of the same, check out this Peach Cobbler here.
September 13, 2014 § Leave a comment
This rich and elegant cake has an unusual and cryptic name: the first letter of each ingredient reveals the secret of its name. S for Sugar, C for Caramel, O for Eggs (Oeufs in French), F for Flour and A for Almonds. The SCOFA cake’s secret recipe was created in a French monastery, half a century ago. Its name is trademarked and the exact list of ingredients circulates discreetly amongst the quiet world of abbeys.
This recipe from Cuisine et Vins de France is a bit challenging and produces a very rich (oh, that buttercream center!) but elegant cake.
6 large eggs
125 g almond meal
200 g butter at room temperature
80 g powdered sugar (+ 1 TBsp for decoration)
320 g granulated sugar
70 f flour
7 TBsp milk (80 g)
Cover cookie sheet with parchment paper.
Preheat oven to 300 F.
Cover another large cookie sheet with parchment paper,
Separate egg yolks and whites. You will only need 5 whites.
Whip egg whites until soft and then gradually addi150 g granulated sugar until stiff peaks form. Add egg whites to batter with a spatula; Pour mixture into a ziploc bag and cut 1/2 inch hole in corner to create pastry bag.
Boil 150 g remaining sugar with 2 TBsp water for 2 minutes and pour into egg yolk mixture. Beat for 5 minutes.
September 10, 2014 § Leave a comment
As egg whites were accumulating in my fridge, I decided to make my favorite “egg-white-saving” recipe: financiers. They are an all-time favorite here at SWEETTABLESCAPES and the go-to recipe for egg white surplus. So imagine our surprise and joy when we opened the weekly “Dining” section of the New-York Times one day this past summer: Coconut Financiers!!! Perfect timing and perfect variation on the traditional almond-based recipe. The coconut flakes gave it a new welcome twist and we have now added the recipe to our repertoire.
- 16 tablespoons/226 grams butter (2 sticks), more for greasing muffin tins
- 1 tablespoon/15 milliliters coconut oil
- 3/4 cup plus 2 tablespoons/80 grams unsweetened shredded coconut
- 2 2/3 cups/300 grams confectioners’ sugar
- 3/4 cup/100 grams all-purpose flour
- 1/4 teaspoon/1 1/2 grams fine sea salt
- 1 cup egg whites (about 6 to 8 large egg whites)
- 1 tablespoon/15 milliliters dark rum
- Sweetened shredded coconut, for topping
- Heat oven to 400 degrees. Grease 30 mini muffin tins.
- Melt butter in a large skillet over medium heat until the milk solids fall to bottom of pan and become a rich brown, about 5 minutes. Strain brown butter through a mesh sieve into bowl. Stir in coconut oil and reserve.
- In a food processor, process unsweetened coconut until very fine. Transfer to a bowl. Sift in sugar, flour and salt. Using a spatula, fold in egg whites (no need to beat them first) and rum until batter is moistened. Slowly mix in brown butter mixture until well combined.
- Spoon batter into tins and sprinkle tops with shredded sweetened coconut, separating any clumps with your fingers. Bake, rotating pans several times, until edges are dark brown and tops are golden, 20 to 24 minutes. Cool on rack for 5 minutes and pop out financiers onto rack.
- 30 small cakes
September 7, 2014 § 1 Comment
Here we go again…apple-picking season is upon us and we all need to make good use of the baskets of fresh apples we’ll soon be coming home with.
Here is an easy and refreshing take on “brownies”. Forget the chocolate and think “apples”. This recipe from Martha Stewart Magazine (Oct. 2012 issue) is quick and perfect for a fall week-end or a school bake sale.
- 1 stick salted butter, melted and cooled, plus more for dish
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup sugar
- 1 large egg
- 1/2 cup chopped walnuts
- 2 large firm-sweet apples (about 1 pound total), peeled, cored, and cut into 1/2-inch cubes (2 3/4 cups)
Preheat oven to 350 degrees with rack in center position. Generously butter an 8-by-11-inch baking dish.
Whisk together flour, cinnamon, baking powder, salt, and baking soda in a medium bowl. In a separate bowl, beat together butter, sugar, and egg with a mixer until pale, about 2 minutes. Add walnuts and apples, and stir by hand until combined. Add flour mixture, and stir until combined, about 30 seconds more.
September 4, 2014 § Leave a comment
We all hate to say it but summer is over. If not officially – after all, we still have until September 22 to reach the fall equinox – at least un-officially. Labor Day is behind us and the kids are back in school. BUT the weather is certainly still quite summery here int the Northeast; so there is time to enjoy another frozen dessert. Italian for ‘foam’ or ‘froth’, spuma is an airy type of sherbet made with egg whites beaten with boiling sugar syrup. This frozen specialty is also known as spoom.
This recipe from The New York Times is perfect for a summer’s last hurrah and to accompany some cookies after your BBQ.
12 ounces (about 1 pint or 2 cups) raspberries, plus 6 ounces more (1/2 pint or 1 cup) for garnish
3/4 cup sugar
4 egg whites
Put raspberries in a small saucepan with 1/2 cup sugar over medium heat. Mash berries with a wooden spoon and simmer for 2 minutes. Strain through a fine-meshed wire sieve, pushing against berries to extract all juices. Discard seeds and solids. You should have 1 cup raspberry syrup. Set aside to cool slightly.
In a mixing bowl, combine egg whites with 1/4 cup sugar. Set bowl over a pan of boiling water and, using a wire whisk, beat egg whites and sugar just enough to dissolve sugar and until whites are warm to the touch, about 1 minute.
Remove bowl from heat. Beat egg whites vigorously until you have a fluffy meringue with shiny stiff peaks, about 3 minutes. (You may use electric beaters or stand mixer.)
Using a rubber spatula, quickly fold raspberry syrup into meringue. Transfer to a serving dish, cover and freeze for at least 2 hours. (You may freeze mixture up to 3 days in advance.)
To serve, garnish with berries and spoon raspberry spuma into small bowls.
YIELD 6 to 8 servings