September 23, 2016 § Leave a comment
Once you feel the first chill in the air, after the last hot and humid days of summer, you know there is no going back. Fall is officially here even if we are still enjoying an Indian Summer. To celebrate this meteorological blessing, SWEETTABLESCAPES had to join the apple-fest and try this recipe from Southern Living (Sept. 2016 issue). It looks too good to pass up!
1. Prepare the Apple-Cream Cheese Filling: Preheat oven to 400°F. Place apples and 1 tablespoon granulated sugar in a bowl;
toss well to coat. Spread apples in a single layer on a baking sheet coated with cooking spray.
Bake in preheated oven until tender and well browned, about 20 minutes, stirring after 10 minutes. Remove apples from pan, and cool completely.
2. Meanwhile, beat cream cheese, butter, 1 teaspoon vanilla, and 1/8 teaspoon salt with an electric mixer at medium speed until smooth, about 1 minute.
Add 1 1/2 cups powdered sugar; beat until smooth, about 1 minute. Fold in roasted apples.
Refrigerate until ready to use.
3. Prepare the Cake: Preheat oven to 400°F. Coat a 17- x 12-inch rimmed baking sheet with cooking spray; line with parchment paper. Coat parchment with cooking spray.
4. Beat egg yolks and 1/2 cup granulated sugar at high speed until thick and pale, about 5 minutes. Beat in 1 teaspoon vanilla.
Using clean, dry beaters, beat egg whites in a separate bowl at medium speed until foamy. Increase speed to high, and beat until soft peaks form. Add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating at high speed until medium peaks form.
Stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining three-fourths egg white mixture.
7. Unroll cake onto a flat surface.
Spread Apple-Cream Cheese Filling over top, leaving a 1-inch border on all sides.
Starting at 1 short side and using parchment paper as a guide, roll up cake in jelly-roll fashion. Place cake on a platter, seam side down. Sprinkle top and sides with remaining 2 tablespoons powdered sugar. Serve immediately.
September 20, 2016 § Leave a comment
If you love cheese as much as we do here at SWEETTABLESCAPES, then you’ll love this 5-ingredient recipe. It ‘s quick and easy and packs a punch in the flavor department, so serve it at a grown-up aperitif and enjoy! The recipe is from Cuisine et Vins de France.
80 g salted butter, at room temperature
100 g all-purpose flour
1 Tbsp polenta
1 pinch Piment d’Espelette (or Cayenne pepper)
In a large bowl with a fork (or in the bowl of an electric mixer fitted with paddle attachment), mix Roquefort and salted butter until smooth.
Add flour, polenta and pepper and mix until smooth.
Shape dough into a tight 1 1/2 inch-round cylinder and wrap in plastic.
Refrigerate or freeze. When ready to bake, just slice in 1/4 inch-thick slices. Cover baking sheet with parchment paper. Bake for 10 minutes at 350F.
Let cool and enjoy!!
September 14, 2016 § Leave a comment
Enjoying good desserts can be quick and easy and SWEETTABLESCAPES is a big proponent of time-saving, on-the-fly, almost instant-reward recipes out there, BUT, (and you saw that one coming!!) every now and then, we all want to present our family and friends something special, impress our guests and take that Instagram-worthy picture.
Make this Fraisier, in spite of its several steps, and you shall reap the rewards, visual ones as well as the ones for your tastebuds; and if the slightly delicate preparation scares you, remember that is must all be done the day before, so there is no stress on D-day. (you will need a large -7-inch square- bottomless cake ring for this recipe.) We found ours at Chef Central
For the Creme Patissiere filling:
250 ml milk
50 g sugar
20 g cornmeal
3 egg yolks
60 g butter at room temperature
(1 pound strawberries, cleaned.)
Bring milk to a boil.
Whisk egg yolks with sugar until light in color and add cornmeal.
Pour half the milk into the egg yolk mixture. whisking continuously. Pour this mixture back into the pan with the rest of the milk.
Cook over medium heat for about 5 minutes, whisking continuously until the mixture is thick and bubbling.
Add half the butter while it is still warm and mix thoroughly.
Let cool. Then add remaining softened butter. Refrigerate.
For the Genoise:
3 eggs, separated
50 g flour
5 Tbsp sugar
1/2 tsp vanilla extract
For syrup: 100 ml water with 80 g sugar. heat up sugar and water until sugar is dissolved. Let cool.
Line baking sheet with parchment paper, coat with cooking spray and sprinkle with flour. Shake off excess.
In bowl of electric mixer, whisk egg yolks and 2 1/2 Tbsp sugar until thick and pale. Beat in the vanilla.
In a clean mixing bowl, using a clean whisk, beat the egg whites and salt until soft peaks form.
Slowly add remaining 2 1/2 Tbsp sugar and beat until stiff peaks form. Fold egg whites into yolk mixture in three equal batches until smooth.
Spread the batter evenly on prepared baking sheet. Bake until the top is golden and springs back to touch, about 20 minutes. Run a small knife around the cake. Cut 2 squares with your mold.
Place one square still inside the mold, on a serving platter and brush generously with syrup.
Cover with half the “creme patissiere”. Cut strawberries in half and place cut side along edges of the mold, pointing towards the top. Place the rest of the strawberries on top of the cream, face down.
Cover strawberries with remaining cream. Brush second genoise square generously with syrup and place on top of cream. Press a little so it sits tightly on top. Refrigerate overnight. (or at least 4 hours)
When ready to serve, remove square mold and sprinkle top with powdered sugar.
August 28, 2016 § Leave a comment
Do you like mixing sugar and salt? The trend is not new and has a lot a appeal. At Sweettablescapes, we know lots of people who love salted caramel, salted chocolate and the less obvious combos including bacon and other savory flavors married with sweet ingredients. This recipe for a Bacon and Prune Loaf tickled our fancy and we can honestly say…no regrets!!
The recipe stems for one of our go-to little baking books “Quatre-quarts For Ever” and is quick, easy and really tasty. Give it a try!
120 slated butter
120g buckwheat flour (we used plain whole wheat) + 20 g to sprinkle on prunes (this helps prevent them from completely sinking to the bottom of the pan)
1 tsp baking powder
pinch of salt
200g small bacon cubes (“lardons”)
120 g pitted dry prunes
Preheat oven to 350F
In a medium bowl, beat eggs, sugar and pinch of salt with an electric mixer until mixture is light in color and creamy.
Melt butter in microwave and add to the egg mixture while mixing. Add flour and baking powder.
In a frying pan, cook bacon bits on medium heat for about 5 minutes and discard fat.
Cut prunes in quarters and sprinkle them with flour.
Add bacon and prunes to the egg and flour mixture.
Spray loaf pan with anti-stick spray, unless you are using a silicone pan. Pour batter into pan and bake for 40 minutes.
Enjoy with a salad, or as an aperitif treat.