Shortcakes with Balsamic Marinated Berries

Wednesday, July 15, 2015

Delicate cinnamon shortcakes with delicious sweet strawberries, blueberries, and raspberries

Nothing says summer more than a simple berry shortcake dessert.  This one is extra special because the shortcakes have 

cinnamon in the batter and the berries are enhanced with brown sugar and a splash of balsamic vinegar.  Enjoy this with

a dollop of whipped cream or a scoop of vanilla ice cream (as pictured).

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Yield: 8 servings      Prep time: 30 minutes to prep and chill, plus 15 minutes to bake  Difficulty: EASY

Ingredients:

1 quart strawberries washed, stemmed, cut in half

1 pint raspberries

1 pint blueberries

1 Tbs Balsamic vinegar

1/4 cup brown sugar
2 Cups flour

1/4 Cup sugar + 8 tsp sugar for tops of shortcakes

1 Tbs baking powder

1/2 tsp salt

8 Tbs cold butter, cut into small cubes        

2/3 cup half and half + extra for brushing tops

1 tsp cinnamon

Procedure:
Preheat oven to 400 F

• Mix flour, sugar, baking powder, salt and cinnamon in large bowl
• Add cubed butter and cut in until mixture is crumbly 
• Add half and half and mix gently with a fork until it just comes together
• Turn out on a floured surface and knead a few times to make a cohesive ball
• Flatten into a disk and roll out to 1/2"-3/4" thickness cut with biscuit cutter

• Space evenly on parchment lined baking sheet
• Brush with a bit of cream and sprinkle with sugar
• Chill for 20 minutes in the refrigerator
• Bake for 12-15 minutes, until light golden brown
• Cool on a wire rack
• While shortcakes are baking, slice the berries and mix with balsamic vinegar and brown sugar. 
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• To assemble, split the shortcake and spoon berries and juice on the bottom.  
• Top with whipped cream or ice cream.
• Top with other half of shortcake and sprinkle with powdered sugar

Frozen Vanilla Custard

Frozen Vanilla Custard

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There is nothing better on a hot day than homemade frozen custard! Actually, it is fabulous on any day--hot or not.

Yield: 12 servings      Prep time: 30 minutes to prep, plus time to chill and freeze    Difficulty: EASY

Ingredients:

4 cups whole milk (I use a combination of Cashew milk and 2% milk)
1/2 cup half and half
1 cup sugar
3 Tbsp cornstarch
1/8 tsp salt
4 large egg yolks
1 can sweetened condensed milk
1 vanilla bean pod split and seeds scraped out plus 2 tsp vanilla extract OR 2 Tbsp vanilla

Procedure:

• In a medium sauce pan heat milk on stove to 175 degrees Fahrenheit
• In a separate bowl, whisk egg yolks until they are light in color
• Add one cup of hot milk to eggs whisking the whole time (this tempers the yolks)
• Add yolks to hot milk, stirring constantly
• Add sugar, cornstarch. and salt
• Scrape vanilla seeds into mixture.  Add pods as well during the cooking process
• Whisk over medium-high heat until thick and mixture coats the back of a spoon--it should be 160 degrees F
• Remove from heat and strain through a fine sieve into a large bowl.  This will remove any tiny bits of cooked egg
• Add one can of sweetened condensed milk and vanilla extract
• Carefully set bowl into a larger bowl filled with ice and water  
• Cool in water bath until it is no longer warm, stir occasionally
• Cover bowl of custard with plastic wrap and chill for 2 hours
• Pour custard into ice cream maker--I use the ice cream maker attachment on my Kitchen Aide Mixer and it works beautifully
• Pour into freezer containers
• Enjoy!

Peach Crostata

Summer Peach Crostata

Pure peach perfection!

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Hi Everyone!

I have not posted in awhile so I thought I would kick off my return with an easy but delicious peach tart.  It is very rustic looking and the house smells amazing when it is baking. I like to serve it warm with a large scoop of home made vanilla frozen custard! ~Anne

Yield: 6-8 servings      Prep time: 30 minutes to prep, 40 minutes to bake    Difficulty: EASY

Ingredients:

1 All butter pie crust (see Thanksgiving Pumpkin pie post for recipe)

2. 4 large, not quite ripe,  peeled and pitted peaches

3.  1/3 cup Sugar

4. 1-2 tsp Cinnamon

5. 1 Tbsp Cornstarch

6.  Juice from half of a lemon

7.. 1/8 tsp. salt

8. Egg white to brush dough

Procedure:

1.  Roll out single crust of All Butter Pie Crust to 12" circle

2.  Mix peeled, sliced peaches with next five ingredients in a bowl

3.  Transfer dough round to parchment lined un-rimmed cookie sheet

4.  Mound peaches in the center

5.  Fold dough around the peaches  leaving a hole in the middle

6.  Brush dough with a slightly beaten egg white

7.  Sprinkle with one Tbsp. of sugar

8.  Bake in a preheated oven at 375 degrees Fahrenheit
9.  Sprinkle with powdered sugar  before serving

Roasted Winter Squash Soup

Creamy and Savory Winter Squash Soup

On a cold and dreary night, there is no better dinner than soup!  This is easy and delicious. Grab your crockpot and you are ready to make a fabulous dinner with very little effort.  If you have an immersion blender, this will really help you to get the right texture.

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Yield: 6-8 hearty servings      Prep time: 30 minutes to prep, 3 hours to cook     Difficulty: EASY

Ingredients:

1 whole butternut squash
1 whole buttercup squash
2 tbs olive oil
1 large apple, peeled and quartered
1 large shallot, chopped and sauteed in butter until beginning to brown
1 large carton of chicken stock
1 tbs chopped fresh rosemary
1 tbs chopped fresh sage
1 tsp ground black pepper
salt to taste
1/4 cup 1/2 & 1/2 (can be eliminated to save calories!)

Toppings:
(use any one of these or combine as you like!)
Crispy pancetta or thick cut bacon crumbled
Sauteed portobello mushrooms (cooked until well browned and slightly crispy)
Asiago cheese
Dollop of Greek yogurt

Instructions:

1. Cut the squash into large chunks  and remove seeds (no need to peel). Cover the squash with olive oil. Roast on a rimmed sheet for 35 min at 350F.  Squash should be slightly tender an browned on edges.  Let it cool and scoop out the squash.
2. Put the squash and all other ingredients (except 1/2 & 1/2) into large crockpot. Add more water to cover ingredients if there is not enough liquid.
3. Cook on low for several hours (usually 3+)
4. Use immersion blender to puree soup.  Taste to adjust seasoning.
5. Add 1/2 & 1/2 if desired.

ENJOY!!!

Roasted Root Vegetables

Roasted Root Vegetables-the perfect side dish!

This side dish is colorful, tasty, and easy to make--all important factors at this busy time of the year.  I will be serving it with my Christmas ham because I love it and because the colors are so beautiful.

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yield: ~6-8 servings  prep time: ~15 minutes to prep veggies, 45 minutes to roast  difficulty: super easy

Ingredients:

1 peeled and cut butternut squash

1 peeled and cut buttercup squash

1 large bunch of carrots peeled and cut diagonally

3 sweet potatoes peeled and cut

1/4 cup honey

1 tsp ancho chili powder (or more if you like it spicy)

1 tsp garlic powder

11/2 tsp sea salt

Freshly ground black pepper

2 tbs sesame seeds

2 tsp chopped fresh rosemary

generous amount of olive oil

Instructions:

1. Prepare all veggies and put them in a large roasting pan
2. Add oil, honey, herbs and spices
3. Toss until veggies are well coated
4. If it seems dry, add more oil
5. Roast at 350 F for about 45 minutes
6. Stir several times during roasting
7. Veggies and sesame seeds should be browned and caramelized

Gingerbread Muffins with Cream Cheese Filling

Streusel Topped Gingerbread Muffins with Cream Cheese Filling

I love gingerbread! It smells like the holidays when it is baking and it tastes sweet, spicy, and rich.  I knew I wanted to create a muffin with a cream cheese filling in the middle but it was more challenging than I anticipated.  The filling was cooking right into the muffin instead of making a distinct center.  After a bit of research, I came across a method that worked very well.  The filling was placed in the freezer for 1 hour. When the semi frozen filling was scooped into the muffin tin, it really held its shape during baking.  The second challenge was getting enough ginger flavor.  In addition to ground ginger, I used 1 teaspoon of freshly grated ginger.  It really upped the flavor.  The streusel adds a buttery, sweet topping.

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yield: ~12 muffins prep time: ~1  hour   difficulty: easy

Ingredients:

• 6 oz cream cheese (room temperature)
• ¼ cup powdered sugar
• 1 egg
• 1/2 tsp vanilla
• 1/4 lb butter, melted
• 1/3 cup brown sugar
• 1/3 cup molasses
• 1 tsp vanilla
• 1 egg
• 1 tsp baking soda
• 1 tsp ground cloves
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp freshly grated ginger
• 1/4 tsp salt
• 1 1/4 cups flour
• 1/3 cup hot water

Streusel

1/4 cup butter (browned)

1/2 cup flour

1/4 cup brown sugar
1 tsp cinnamon

pinch of salt

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Procedure:

Combine the powdered sugar, cream cheese , egg and vanilla.  Place in freezer for at least 1 hour

Preheat oven to 350F. 

Cream the butter and brown sugar. Add the molasses, vanilla, and egg and mix to combine. Mix in the baking soda, spices, and salt. Add in the flour and hot water and mix to combine.

For the streusel, cook the butter until it is a deep chestnut color.  Cool slightly.  Mix into flout/sugar until it is moist and crumbly.

Place about 2 Tbsp batter into the bottom of muffin tins. Place a rounded tablespoon of the frozen sweetened cream cheese on top of the batter. Cover with another 2 Tbsp batter and  sprinkle streusel over the top.

Bake for 20 to 25 minutes.

Thanksgiving Pumpkin Pie- Updated

Delicious Pumpkin Pie 

This past weekend, it was cold and cloudy.  I wanted the house to smell like cinnamon and pumpkin so I made this delicious pie!  I played around with the traditional recipe by adding mascarpone cheese, egg yolks, and extra cinnamon and ginger.  Too bad you weren't here for dessert--it was great!

The best part of pie is the crust.  This one is made with all butter and it rolls out like a dream.  The secret to flaky crust is the pockets of butter that remain when you roll out the dough.  Fit the rolled out dough into a 9" pie plate.  Brush the inside of crust with a slightly beaten egg white.  It will keep the crust from getting soggy.

Mix the Mascarpone, sugar, salt until incorporated.  Add the pumpkin puree and spices. In a separate bowl, mix the egg, egg
 yolks, heavy cream, melted butter and vanilla.  Add to the pumpkin mixture and whisk until the ingredients are smooth. Pour into the pie crust and sprinkle with nutmeg.  Bake at 375 for 45 minutes.  Cover crust if it gets too brown.  Let the pie cool completely before cutting.  Serve with a dollop of lightly sweetened whipped cream.




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yield: ~8-10 servings. prep time: ~1  hour 30 minutes  difficulty: easy

Ingredients Pie Filling:
2 cups canned pumpkin
8 ounces Mascarpone cheese
1 cup sugar
1/4 tsp salt
1 egg, 2 yolks
1 cup 1/2 &1/2
1/4 cup melted butter
1 tsp vanilla
1 1/2 tsp cinnamon
3/4 tsp ginger
1/8 tsp nutmeg

Procedure:

• Whip Mascarpone until light and fluffy
• Mix in sugar, salt, and pumpkin and spices
• In a separate bowl, mix egg and egg yolk
• Add the 1/2 & 1/2, melted butter and vanilla
• Mix the egg/cream mixture with pumpkin/cheese until very smooth
• Pour into pie crust
• Sprinkle top with nutmeg
• Bake at 375F for 45-50 minutes
• Cover the crust if it gets too dark

Ingredients Pie Crust:
Makes 2 generous 9" crusts--you will only need one for this recipe.  Crust may be frozen between sheets of parchment once rolled out.
1 cup unsalted butter
2 1/2 cups flour
1 tsp salt
1/2 cup ice water or more if too dry

Procedure: 

• Cut the butter into very small cubes
• Mix butter and flour and salt until it is in pea sized clumps ( I cut the butter in with a pastry cutter.  You can also use two butter knives)
• Add water 1 tablespoon at a time until mixture just begins to form a ball
• Gently knead a few times to bring the dough together
• Wrap tightly in plastic wrap and refrigerate for at least an hour
• Roll out on a silicone mat with a small amount of flour