April 19, 2015 § Leave a comment
At Sweettablescapes, we always look for fun ways to serve dessert and also to keep the portions small, cute and guilt-free. This version of the cheesecake classic fills all these requirements and is just too cute to pass up. We also got to use our collection of empty “Bonne Maman” jam jars.
Find it at Marthastewart.com
For the Cheesecake:
- 8 ounces cream cheese, room temperature
- 1/2 cup sugar
- 3 large eggs, room temperature
- 4 ounces sour cream (1/2 cup)
- 1 tablespoon fresh lemon juice
- 1/2 cup plus 1 tablespoon fruit preserves or jam
For the Graham Topping:
- 1/2 cup finely ground graham crackers (from 4 crackers)
- 1 1/2 tablespoons unsalted butter, melted
Preheat oven to 325 degrees. Make the cheesecakes: Beat cream cheese with a mixer on medium speed until smooth. Add sugar. Beat on medium speed for 3 minutes more. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition. Raise speed to medium. Add sour cream, lemon juice, and 1/4 teaspoon salt. Beat for 3 minutes.
Divide batter among six 6-ounce jars, filling each two-thirds full. Transfer jars to a deep baking dish; add enough boiling water to dish to reach halfway up the sides of the jars. Cover dish with foil; cut 8 slits into top to vent. Bake until set in the center, about 25 minutes. Let cool. Refrigerate overnight to set.
Top each cheesecake with 1 tablespoon plus 1 1/2 teaspoons preserves. Divide graham topping among jars (about 1 heaping tablespoon each).
April 13, 2015 § Leave a comment
In the quest for Passover dessert recipes, SWEETTABLESCAPES realized that lots of gluten-free desserts are also very much suitable for the Jewish holiday. Now, some Jewish rules do not allow legumes, beans and in this case chickpeas during Passover, but if you are allowed, I would highly recommend this delicious version. The final taste is slightly different of course but the cake is super moist, rises nicely and is not too sweet; all extra points in my book.
120 g sugar
120 g salted butter
120 g chickpea flour
1 tsp baking powder
2 ripe peaches (we used canned peaches and drained them very well)
125 g blueberries
20g chickpea flour
10 g butter or cooking spray
Preheat oven to 350F
Peel peaches (if using fresh) and cut them in small pieces. Wash blueberries and drain. Mix fruit with 20g chickpea flour (this will prevent your fruit to sink to the bottom of the batter when baking) and add to batter.
April 9, 2015 § Leave a comment
Passover is not quite over yet and if you crave an easy, yet delicious dessert, this cake will most likely satisfy everyone! The second Passover dessert recipe by Leah Koenig, published in the Wall Street Journal this past week (see first one here) was this Pear-Chocolate Cake. Replacing flour with cake meal was the only sacrifice SWEETTABLESCAPES had to make and the result was still completely delicious. Lots of pears add moisture and of course the chocolate makes it all perfect and sophisticated.
Total Time: 1½ hours Serves: 8
½ cup vegetable oil, plus more for greasing pan
⅓ cup chopped walnuts
½ cup packed light brown sugar
1½ teaspoons ground cinnamon
⅔ cup chocolate chips (we recommend using 60% cocoa chips. The cake is quite sweet and you don’t need semisweet chocolate chip here)
4 large eggs, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup matzo cake meal
3 ripe Bartlett pears, peeled, quartered and cut into ½-inch pieces
1. Preheat oven to 350 degrees. Lightly grease a 9-inch cake pan. (Note: make sure your pan is deep enough because there is quite a bit of batter and pears and chocolate to put in there. We started out with a basic 9-inch by 1 1/2-deep dish and it was too small)
3. Use an electric mixer set on medium to beat eggs until well combined and bubbly, about 1 minute. Add sugar, beating until mixture is pale yellow and billowy. Pour in ½ cup oil in a slow, steady stream, followed by vanilla, beating until combined. Use a spatula to fold matzo cake meal into batter until just combined.
4. Pour half of batter into prepared pan. Top with half of pears, followed by half of walnut-chocolate mixture. Add remaining batter, using a spatula to smooth top. Sprinkle with remaining pears and walnut-chocolate mixture.
April 7, 2015 § Leave a comment
We all love a bit of creativity when Passover baking is involved. The forbidden use of flour certainly cramps our baker’s style BUT….fear not. Many options are available to present your guests with a beautiful-looking AND delicious-tasting finale to your Seder.
Raspberry Curd Pavlova:
Active Time: 20 minutes Total Time: 3 hours (includes chilling and baking) Serves: 6-8
For the raspberry curd:
3 large egg yolks (reserve whites for meringue)
1 cup fresh raspberries, smashed with a fork
½ cup sugar
1 teaspoon potato starch
3 tablespoons lemon juice
5 tablespoons unrefined coconut oil
For the meringue:
3 large egg whites at room temperature
⅛ teaspoon kosher salt
1 cup superfine sugar
1 tablespoon potato starch
1 teaspoon white wine vinegar
½ teaspoon vanilla extract
2 cups fresh raspberries
Bittersweet baking chocolate shavings, for garnish
1. Make curd: In a medium stainless-steel saucepan, whisk together egg yolks, raspberries, sugar, potato starch, lemon juice and coconut oil until combined. (It’s OK if coconut oil causes mixture to look clumpy at this stage.)
3. Off heat, use a rubber spatula to press mixture through a fine-mesh sieve into a medium bowl, discarding solids. Cover and refrigerate until thickened, at least 3 hours. (Curd can be made up to 2 days ahead and kept, covered, in refrigerator.)
4. Make meringue: Preheat oven to 250 degrees. Place a piece of parchment paper on a large baking sheet and use a pencil to draw a 9-inch circle on paper. Flip paper so you can see the circle but meringue won’t touch pencil marks when placed on parchment.
5. In a clean, dry bowl, use an electric mixer fitted with whisk attachment to beat egg whites and salt until soft peaks form, 2-3 minutes. Slowly add sugar, continuing to beat until stiff, shiny peaks form, 2-3 minutes.
6. Sift potato starch over egg whites. Drizzle vinegar and vanilla over top, then use a rubber spatula to gently fold into mixture. Pile meringue into center of parchment paper circle. Smooth meringue, then create a slight dip in the center so outer edges are a little bit higher. Bake meringue until firm to the touch but still very pale in color, about 1 hour. Turn off oven, keep door closed and allow to cool in oven, about 2 hours.
7. Assemble Pavlova: Gently peel meringue disk off parchment and set on a serving plate or cake stand. Spoon desired amount of curd onto meringue, then mound raspberries on top. Garnish with baking chocolate shavings.