Puff Pastry

I love this time of year. Putting up our Christmas lights, decorating our tree, drinking hot chocolate, listening to Christmas music.

This time of year is always busy for us, as it is for everyone. So, I'm always looking for ways to make things easier. Puff pastry is one of those things. You can use it to make a quick tart crust, top a pot pie, make cheesy bread sticks, bake a brie in it, and so much more.

My favorite way to use it is to make palmiers, those lovely French elephant ear cookies. Think of these as the easiest cookies ever. Just keep a box of puff pastry in your freezer and you'll be ready to go anytime you need to serve something. They're great after dinner with coffee or tea.

Palmiers

1 16 or 17 ounce box puff pastry, thawed
1½ cups granulated sugar
1½  teaspoons cinnamon
pinch of salt

Mix together the sugar, cinnamon and salt. Sprinkle about 1/4 of the cinnamon sugar mixture onto a clean work surface. Remove one sheet of puff pastry from the fridge and place on top of the sugar. Sprinkle another 1/4 of the sugar mixture on top of the puff pastry. Roll the puff pastry into a 12 x 12 inch square pressing the sugar into the dough as you go. Working with two sides, fold each halfway to the center of the dough. Then fold again until the edges touch in the center. Fold one side over the other. Place on a plate and cover loosely with plastic wrap. Refrigerate. Repeat with remaining sugar and second piece of puff pastry. Chill both for 30-60 minutes. Meanwhile, preheat oven to 400 degrees. Line two baking sheets with parchment paper or silpats.

Remove from fridge and slice into 3/8" thick slices. Place, cut side up, on baking sheets. Bake 10 minutes until golden on the bottom, rotating sheets halfway through. Flip each over and bake an additional 5-10 minutes until golden on the other side as well (you may need to rotate your sheets again halfway through the second side). Cool on baking sheet 5 minutes. Transfer to rack to cool completely.

Makes approximately 40 cookies. 

Notes: Thaw puff pastry overnight in the fridge. You still want it to be very cold when you begin to work with it. Store in an air-tight container at room temperature for 3-4 days. 

Easy As Pie

Where did that saying, "easy as pie" ever come from? Pies are not actually that easy to make if you want to get them right. You know that I'm a pie fanatic, but I'm the first to admit that they can be a bit tricky and time consuming.

So, while I love making pies, I don't always have time, and I realize that a lot of you don't either especially during the holidays. If you want a recipe this fall (perhaps for Thanksgiving?) that really is quick and easy then look no further than this cranberry apple cake from Ina Garten. That lady never disappoints. This is like a cross between a cake and a pie and it literally takes 15 minutes to make (okay, plus an hour to bake).

Oh, and now I'm curious about the phrase. If you are too, here you go, easy as pie.

Cranberry Apple Cake

12 ounces fresh cranberries, rinsed
1 granny smith apple, peeled, cored and diced (you should have about 1 cup)
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest (from 1 or 2 oranges)
1/4 cup freshly squeezed orange juice (from about 1 orange)
1 teaspoon plus 1/8 teaspoon cinnamon
2 eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1 stick unsalted butter melted and cooled slightly
1 teaspoon vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt
Vanilla ice cream for serving, optional

Preheat oven to 325 degrees.

Combine cranberries, apples, brown sugar, orange zest, orange juice, and 1 teaspoon cinnamon in large bowl. Pour into 10 inch pie plate (or similar sized pan).

In a mixer fitted with paddle attachment beat the eggs on medium-high speed for 2 minutes. Add 1 cup granulated sugar, butter, vanilla, and sour cream and mix until combined. Add flour and salt and mix until combined.

Pour batter over fruit and spread evenly. Combine remaining 1 tablespoon sugar and 1/8 teaspoon cinnamon and sprinkle over batter. Bake 55 - 60 minutes until toothpick inserted into the center of the cake comes out clean and fruit is bubbling around the edges.  Serve warm or at room temperature with a scoop of vanilla ice cream if desired.

Serves 6-8.

Hello Fall

It finally felt like fall to me this week for two reasons: 1) I made pumpkin cake, and 2) we took Miles to the pumpkin patch this morning.

He was pretty excited by our load of pumpkins. I can't wait to carve one with him on Halloween. He's been into all things Halloween this year, happily pointing out our neighbors' ghosts or pumpkins when we drive by their houses.

Now, back to the cake. I adapted the cake from an old recipe in Gourmet magazine, and I was really happy with how it turned out. It was exactly what I wanted - very moist and pumpkiny and perfumed with fall spices like cinnamon, nutmeg, ginger, cloves, and allspice.

Miles has also been into taking pictures latey, now that I sometimes let him press the button on the camera. He really wanted to take a picture of this little ghost candle, and I like how it turned out. So, enjoy his first "published" photo and the recipe below, and happy fall!

Pumpkin Spice Cake with Vanilla Glaze

Cake:
1½ sticks unsalted butter, at room temperature
1¼ cups granulated sugar
3 eggs
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½  teaspoon salt
1¼ teaspoons ground cinnamon
1 teaspoon allspice
½  teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg (grate it fresh yourself if possible)
15 oz can pumpkin (not pie filling)
¾ cup buttermilk
2 teaspoons vanilla

Glaze:
1 cup powdered sugar
2 tablespoons milk (any kind is fine)
¼ teaspoon vanilla extract

Make the cake: Spray a 10 inch Bundt pan with cooking spray. Set oven rack to middle position and preheat oven to 350 degrees.

Whisk together flour, baking soda, baking powder, salt, cinnamon, allspice, ginger, cloves, and nutmeg in large bowl. Set aside. Whisk together pumpkin, buttermilk and vanilla in another bowl. Set aside.

In a stand mixer fitted with paddle attachment (or use a hand mixer) beat the butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes. On low, add the eggs one at a time until incorporated. Still on low, add the flour and pumpkin mixtures in alternating batches, beginning and ending with the flour, mixing just until the batter is smooth.

Pour batter into prepared pan, smooth the top and bake until a toothpick inserted into the center comes out clean, about 45 to 50 minutes.

Cool cake in pan on rack for 15 minutes. Then invert cake out onto rack and cool completely.

Make the glaze: Once cake is completely cool, whisk together glaze ingredients. Place cake on platter. Tuck in small strips of waxed paper around the cake to catch excess glaze. Using the whisk or a spoon drizzle the glaze all over the cake. Allow to set for 15 minutes. Then remove waxed paper strips.

Serves 12.

Frozen Desserts: Part 7

I used to live in Santa Ana, which is a city with a very large Latino population. In almost every neighborhood you would see paleteros pushing carts full of paletas to sell in the afternoons. I'd often hear them ringing their bells as they passed by my office or house, and if it was a hot day I'd go out with a dollar and come back in with a coco or sandía flavored one. It was always the perfect snack to get through a hot afternoon. 

Where I live now there is still a significant Latino population, but there is no paletero that comes down my street. So, I make my own. Luckily they are quick and easy. I've been enjoying these a lot in the past few weeks with the super hot weather we've been having. Make them now and enjoy these final days of summer.

Watermelon, Mint and Lime Paletas

1/2 cup granulated sugar
1/2 cup water
1/4 cup loosely packed mint leaves
3 heaping cups cubed watermelon (seeds are okay)
2 tablespoons freshly squeezed lime juice

Combine sugar, water and mint leaves in small saucepan. Place over medium heat and stir until sugar dissolves. This will only take a few minutes. Remove from heat and allow to cool completely.

Strain the mint syrup into blender. Discard mint leaves. Add watermelon and lime juice. Blend until smooth. Pour through a strainer into a pitcher or large liquid measuring cup. Pour mixture into ice pop molds and freeze until solid, at least 4 hours.

Makes 6-8 depending on the size of your molds. 

KCRW 5th Annual Pie Contest

I'm interrupting the frozen dessert series to share good news. I got 3rd place again at the KCRW Good Food Pie Contest!

Anyway, the contest was much the same as last year although there were a record 350 entrants this year. Last year my prize was in the nut category. This year I entered the cream category with my Toasted Coconut & Banana Cream Pie. It is an all-butter crust filled with a coconut pudding that is studded with toasted coconut. It's got a layer of sliced bananas in the middle and is topped with whipped cream and more toasted coconut. With 68 contestants in that category alone I am very happy to have placed third.

Toasted Coconut & Banana Cream Pie

I also entered a Cherry Pie with Coconut-Almond Crumb Topping in the vegan category. It didn't place, but I was happy with the way it turned out. That pie (including the practice ones I'd made in the weeks before the contest) was my first time making a vegan pie. I'm just excited that Moby may have tasted it; he was one of the judges in the vegan category.

Vegan Cherry Pie with Coconut-Almond Crumb Topping

I took my customary picture with Evan Kleiman, the host of Good Food. At least I hope it becomes customary.  That's two gold ribbons. Do you think I can get a blue ribbon next year? Looks like I've got a year of yummy pie baking ahead of me to find out.

Evan Kleiman and me

Celebrating with my boys again.

Thank you KCRW!

Frozen Desserts: Part 6

If you read my last post or gave the recipe a try, I'm going to give you another recipe for your ice cream maker. It's a bit different: dark chocolate and chile ice cream from Rick Bayless. This is a fantastic flavor combination that's great to make at home, as you probably won't see it in your local ice cream shop. Don't be put off by the chile. It's not spicy and it lends a warm note to the rich chocolaty ice cream.

Pasilla negro chile and chopped bittersweet chocolate

Dark Chocolate Chile Ice Cream

1 large pasilla negro chile
4 ounces bittersweet (preferably 60-70%) chocolate, chopped
1 1/3 cups half and half
4 egg yolks
1/2 cup sugar
1 1/3 cups heavy cream
1 1/2 teaspoons vanilla
1 teaspoon espresso powder dissolved in 2 tablespoons water

Place a small skillet over medium-high heat. Cut the top off the chile with a pair of kitchen shears, then cut the side and remove the seeds. Using tongs, toast the chile by pressing the it into the skillet until very fragrant, about 10 seconds per side. Place the chile into a small saucepan and pour in the half and half. Heat over medium until tiny bubbles begin to form around the edges (do not boil). Remove from heat, cover and let steep for 10 minutes.

Meanwhile, make a double boiler:  fill a medium saucepan with 1 inch of water and bring to a boil. Choose a large heat-proof bowl that can easily be nestled into the saucepan with out touching the water. Place the egg yolks into this bowl and set aside on the counter.

Place the chopped chocolate in a small heat-proof bowl. Transfer the chile-half and half mixture to a blender. Blend until smooth. (Take out the center of the blender lid to allow heat to escape after you've turned it on). Pour the mixture through a fine mesh sieve back into the saucepan and heat until steaming (do not boil). Rinse the strainer as you will need it later. Once it's hot, pour over the chocolate and let stand 1 minute. Then whisk until the mixture is smooth and the chocolate is melted.

Whisk the sugar into the egg yolks until smooth. Whisk in the chocolate mixture until smooth. Reduce the boiling water to a simmer and place the bowl of egg-chocolate mixture on top. Stir frequently with a wooden spoon until thickened, about 5 minutes. You will know it is thick enough when you can dip the spoon into the mixture, run your finger along the back and the line stays. This will be about 180 degrees on an instant read thermometer if you have one.

Pour through a fine mesh strainer into a medium bowl. Place the bowl into a larger bowl filled with ice water and allow the mixture to cool to room temperature, stirring occasionally. Once the mixture has cooled to room temperature, stir in heavy cream, vanilla and espresso. Place the bowl in the refrigerator and chill for at least 3 hours and up to overnight.

Process the mixture in an ice cream maker according to the manufacturer's instructions. Serve immediately if you prefer a soft texture, otherwise freeze in air-tight container to allow it to firm up a bit.

Makes approximately 1 quart.

Note: Store in an air-tight container in the freezer for up to three days. 

Frozen Desserts: Part 5

It's time to break out your ice cream maker. I normally don't like to give you recipes that require special equipment, but I think homemade ice cream is the exception. Like so many things made from scratch it is so good if you can make it yourself. Plus ice cream makers are pretty affordable, so if you are an ice cream aficionado like me, you'll be glad you got one. 

I'm going to start by giving you my recipe for the most basic of homemade ice creams: vanilla. If you read my blog regularly you know I'm a chocolate person. I would never order vanilla at an ice cream shop. But homemade vanilla I love. Mostly because it takes something like a piece of apple pie and makes it that much better. Or chocolate cake. Or cookies. You get the point. 

After trying many recipes and having them come out too icy, I've finally come up with this one. You'll notice that I stir in the heavy cream at the end. I've always done this with my blueberry ice cream and the texture of that one is great. So, one day I decided to do the same thing with the vanilla and it also came out with a great texture.  

Vanilla

Once you've mastered the vanilla you can easily add other ingredients to the vanilla base to create other flavors. A syrupy fruit compote can be stirred in at the end. You can add peppermint extract and crushed peppermint candies. And of course you can add chocolate.  So, as a bonus I give you a technique I learned from my Williams Sonoma Ice Cream book where you melt chocolate with a bit of vegetable oil and add it to the ice cream machine in the last minutes of churning it. You end up with lovely slivers of chocolate throughout the ice cream. 

Chocolate Chip

Vanilla Ice Cream

1 cup whole milk
1/2 cup half and half
1 1/2 cups heavy cream
1 vanilla bean
2/3 cup sugar
4 egg yolks

1. Place the whole milk in medium saucepan. Cut the vanilla bean in half lengthwise and scrape seeds with a small knife into the saucepan. Add bean pod to pan. Place over medium heat and heat until tiny bubbles form around the edge of the pan, about 5 minutes (do not let it boil). Turn off heat.

2. Meanwhile whisk together the egg yolks, sugar and half and half in a medium bowl. Slowly whisk 1/2 cup of the vanilla bean-milk mixture into the yolk mixture until well blended. Pour the yolk mixture into the milk in the saucepan. Place over medium heat, and stir slowly and constantly with a wooden spoon until the mixture is thickened, about 4 -6 minutes. Do not boil. You will know it is thick enough when you can dip the spoon into the mixture, run your finger along the back and the line stays. This will be about 180 degrees on an instant read thermometer if you have one.

3. Pour the mixture through a fine mesh strainer into a medium bowl. Place inside a larger bowl filled with ice water until cooled to room temperature, stirring occasionally. Once cool, whisk in heavy cream. Cover with plastic wrap, pressing it directly on surface of cream to prevent skin from forming. Refrigerate for at least 3 hours and up to 24 hours.

4. Process in ice cream maker according to manufacturer's instructions. Serve immediately if you prefer a soft texture, otherwise freeze in air-tight container to allow it to firm up a bit.

Chocolate Chip Ice Cream

1 batch vanilla ice cream, prepared through step 3.
4 ounces semisweet chocolate, chopped
2 1/2 tablespoons vegetable oil

About 1 hour before you are ready to churn the ice cream, melt the chocolate and vegetable oil together in small microwave safe bowl, stirring every 30 seconds. Set aside to cool completely.

Process the vanilla ice cream in ice cream maker according to manufacturer's instructions. Once the ice cream is thick like soft serve ice cream, keep the machine running and drizzle the chocolate mixture over with a large spoon. As soon as the chocolate hits the ice cream it will start to freeze and form silvers of chocolate in the ice cream. Serve immediately if you prefer a soft texture, otherwise freeze in air-tight container to allow it to firm up a bit.

Each batch makes approximately 1 quart of ice cream.

Note: Store in the freezer in an air-tight container for up to three days. 

Frozen Desserts: Part 4

I've introduced you to a granita before. But, it's so light and refreshing that I wanted to include it in the frozen dessert series. Last month Bon Appetit had a recipe for a blackberry one with lemon cream. I tried it and to be honest I didn't like the lemon cream. It was too thick and greasy as it was made with mascarpone (though I normally love this cheese it didn't work with the granita for me). The blackberry granita was very good though, so the next day I served it again with whipped cream and a sprinkle of lemon zest. Perfect.

Blackberry Granita

18 ounces blackberries (about 4 cups)
1/2 cup granulated sugar
1 tablespoon creme de cassis (black currant liqueur, optional)
1 tablespoon fresh lemon juice
Pinch kosher salt
1 cup water
Whipped cream, for serving
Lemon zest, for serving (optional)


Combine all ingredients, except whipped cream and zest, in blender and blend until smooth. Pour through a fine mesh strainer into a 9 x 9 metal baking pan (or similar size shallow pan). Freeze, scraping the mixture with a fork every 30 minutes until it resembles fluffy ice, about 2 - 4 hours. Cover until ready to serve. Scrape with fork again before serving. Spoon into small bowls and top with whipped cream and lemon zest if desired.

Serves 6.

Note: Can be made three days ahead. 

Frozen Desserts: Part 3

And now, on to the fun stuff.

I can't very well go ahead and do a frozen dessert series and not include ice cream cones, now can I? What is more fun than eating an ice cream cone? Do you remember the Drumstick ice cream cones you ate as a kid (and maybe still do)? Well, these are like those - a sugar cone lined with chocolate, filled with ice cream, dipped in chocolate again and rolled in nuts. But these are much better because by making them yourself you can use good quality chocolate and ice cream. And did I mention the flavor combinations are endless?

I'm going to give you the basic recipe, adapted from Bon Appetit, and then you can make it your own.

Chocolate Dipped Ice Cream Cones

9 standard sugar cones
12 ounces bittersweet or semisweet chocolate, roughly chopped
1/3 cup coconut oil
3 pints ice cream, flavor of your choice
Toasted nuts of your choice, optional

Melt the chocolate and coconut oil in a bowl set over simmering water. Set aside to cool for 15 minutes.  Meanwhile take out 9 cups to hold the cones. Bunch up some strips of foil into a ring shape and fit into each glass. This will help hold the cone upright after you dip it.

Holding one cone at a time over the bowl of chocolate, pour about a quarter cup of the chocolate into the cone. Swirl to coat the entire inside of the cone, then let the excess drip back into the bowl. Then dip the top half-inch of the cone into the chocolate and let the excess drip back in again. Place the cone back in the foil ring in its cup and place in the freezer for 15 minutes. 

Working one cone at a time pack some ice cream into the cone, then top with a small scoop of ice cream. Place the cone back in the foil ring in its cup, then freeze one hour.

Rewarm the chocolate mixture if it's gotten hard again. Set out toasted nuts in shallow bowls. Again, working one cone at at time dip the ice cream into the chocolate mixture rolling to coat. Immediately roll in nuts, if using, before returning to it to it's cup and placing in the freezer for another hour.

Makes 9 cones. 

Note: You can make up to one week ahead. Once the cones are finished and completely frozen, wrap each in foil and stack them on a platter in the freezer.

Vanilla ice cream with almonds, dulce de leche ice cream with cashews, and
chocolate ice cream with toasted coconut and pecans.

Frozen Desserts: Part 2

Banana Ice Cream. It's rich. It's creamy. And it happens to be vegan.

But, don't let that detour you. I think I made it pretty clear in my last post that I am an unabashed ice cream lover. Ice cream that's skimping on flavor and texture just won't cut it for me. But this banana ice cream fulfills all my requirements. It is the texture of soft serve ice cream with hints of vanilla and a bit of extra sweetness from the maple syrup. It's good on it's own, but it's absolutely delicious with the sweet and salty almond topping. If you don't believe me, then you can trust Roy - a man who would probably never intentionally choose something vegan off of a menu. He had it the other day, and mentioned three separate times throughout the evening how much he liked it. If you don't believe either of us, then you can trust Miles who said "Mom, this ice cream really yummy!" when he tasted it.

So, thanks to Gwyneth Paltrow and her new book It's All Good where I got the recipe. I'm loving this book as it's filled with light and healthy recipes that I can make all the time. Like the banana ice cream. Seriously, I make it all the time now.

Banana Ice Cream with Sweet and Salty Roasted Almonds

Almonds:
½ cup finely chopped toasted almonds
4 teaspoons real maple syrup
Big pinch flaked sea salt, such as Maldon

Mix all ingredients together in a small bowl. Set aside while you make the banana ice cream.

Banana Ice Cream:
4 ripe bananas sliced into thin rounds, frozen (see note)
½ cup unsweetened almond milk
2 tablespoons real maple syrup
1 teaspoon vanilla

Place all ingredients in food processor and pulse until the mixture is the consistency of soft-serve ice cream, scraping the sides as necessary. Don't worry if it's not totally smooth at first; the heat from blade of the food processor will defrost the bananas slightly and an ice cream texture will take shape.  Serve immediately with almond mixture sprinkled over the top.

Serves 4.

Note: After thinly slicing the bananas into rounds, place in single layer (as best you can) in a large zip-top bag. Place in the freezer for at least several hours. Then proceed with the recipe. Now that I make this recipe regularly, I like to keep bags of frozen bananas in the freezer, so I can make it whenever I want.