Archive | Desserts

Philip Gelb’s Polenta Peach Cake and Peach-Pecan Ice Cream

From the story  The Peachy Time of Year

 

These recipes and Hannah Kaminsky’s photos from Philip Gelb’s Vegan Underground are reprinted with permission. Learn more about the book and Gelb’s Sound and Savor Masumoto Peach Dinners at soundandsavor.com.

Yield: one 9-inch cake

2 ripe peaches

Dry mix:
1 cup coarsely ground cornmeal
1 cup flour
½ teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon sea salt
½ teaspoon baking soda

Wet mix:
1 cup almond milk
½ cup maple syrup
½ cup olive oil
Oil, for brushing

Place a 9-inch cast-iron pan in the oven as you preheat oven to 350°.

Meanwhile, slice the peaches into eighths.

Whisk together the dry ingredients in a large bowl and the wet ingredients in a small bowl. Combine the wet ingredients with the dry ingredients, gently mixing until combined.

Remove the hot cast-iron pan from the oven, and brush the bottom and sides with oil. Pour the batter into the pan and cover batter with the peach slices.

Bake in the center of the oven for 25 minutes, or until a toothpick inserted into the center comes out clean.

 

Peach-Pecan Ice Cream

Yield: about 1½ quarts

For the simple syrup
1 cup sugar or palm sugar
3 cups water
1 vanilla bean, split, seeds scraped out
(use seeds and pod)

For the ice cream mix
2 cups raw cashews
1 cup raw pecans
1 cup water
5 ripe unpeeled peaches, pitted and sliced
½ teaspoon cinnamon
2 teaspoons vanilla extract

Make a simple syrup by simmering the sugar, water, and vanilla seeds and pod in a saucepan, stirring until sugar is fully dissolved.… Read More

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Stephanie’s Egg Custard

From Got A2 Milk? by Colleen Riordan

 

Photos courtesy of Alexandre Family EcoDairy Farms

 

After bringing home this recipe from an Eat Local Potluck, Stephanie Alexandre modified it to use her farm’s milk and chicken eggs, backyard lemons, and local honey. “When we had a group of 14 for lunch, I baked the custard in the little milk sample jars that dairy farmers used back in the days before plastic,” she says. Any ovenproof custard cups or canning jars will work just as well.

4 eggs
2 cups milk
¼ to ½ cup local honey
Pinch salt
1 teaspoon grated Meyer lemon rind
1 teaspoon vanilla
1/8 teaspoon grated nutmeg

Scald the milk in a saucepan over low to medium heat, but do not let boil. While this is heating, place a roasting pan into the oven, pour in enough water to make a water bath for your filled custard cups, keeping in mind that they will displace a lot of the water. Preheat oven to 325°.

Remove milk from heat and stir in the honey and salt. While the milk cools, beat eggs in a bowl. Then, going slowly so as not to curdle the milk, beat 1 tablespoon at a time of the warm milk mixture into the eggs until milk is incorporated.… Read More

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Cinnamon Peach Toaster Pastries

From A Potent Brew by Rachel Trachten

Photo courtesy of SolidariTEA

Mom insisted on only healthy snacks in the house, so SolidariTEA cofounder Caroline Sandifer grew up with no Kellogg’s Pop-Tarts in the cupboard. After indulging in the forbidden packaged toaster pastries during college, Caroline started experimenting with her own healthier versions, coming up with recipes mom would be proud of, like this one made with whole wheat and SolidariTEA Cinnamon Peach Tea.

For the dough
1½ cups whole-wheat flour
1½ cups all-purpose flour
12/3 cups cold salted butter, chopped into chunks
1 egg, lightly beaten
1/3 cup cinnamon peach bottled black tea

For peach filling
1/3 cup cinnamon peach bottled black tea (plus a few tablespoons more as needed)
2½ cups chopped ripe peaches (or chopped and thawed frozen peaches)
¼ cup packed brown sugar
½ teaspoon cinnamon
½ teaspoon ground ginger
1 teaspoon cornstarch
1 teaspoon vanilla extract

For basic topping
1 egg white, lightly beaten with
½ teaspoon water
1 tablespoon brown sugar mixed with
½ teaspoon cinnamon

For a more decadent glaze topping
5 teaspoons butter
1 teaspoon vanilla extract
2 teaspoons cinnamon
1 cup powdered sugar
1–3 teaspoons cinnamon peach bottled black tea

To make the dough: Place the whole-wheat and all-purpose flours into a large bowl.… Read More

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Frosted Yum-Yums

From the story Renewal Mill, where okara food waste becomes a nutritious baking flour
by Colleen Riordan

This Schlemme family recipe offers a tasty way to try baking with okara flour.

1 tablespoon ground flax
1 cup vegan butter (like Earth Balance)
1 cup lightly packed brown sugar
½ cup okara flour
1½ cups all-purpose flour
1 bag of chocolate chips
1 cup of chopped walnuts (or other nut of choice)

Preheat oven to 350°. Mix the ground flax with 3 tablespoons water and set aside.

Beat together the butter and brown sugar for 3 minutes. Scrape sides of the bowl and beat for another minute. Add the flax mixture and beat to combine.

In a separate bowl, whisk together okara flour and all-purpose flour. Add to the sugar/butter mixture and beat until dough forms.
Turn dough onto a baking sheet, press out to ¼-inch thick, and bake in the preheated oven for 15 minutes or until lightly golden on top.

Immediately after removing from oven, spread chocolate chips on top of the cookie and let melt for a minute. Spread melted chocolate over cookie with spatula, then sprinkle nuts on top and let cool. Cut into 2-inch squares or other shape of choice.… Read More

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Kiwi Tart

Recipe by Barbara Kobsar | Illustration by Caroline Gould

A sweet shortbread crust, citrus curd cream cheese filling, and sliced kiwifruit make this a winter delight! Try it with strawberries when they are back in season.  
Serves 8–10

For shortbread crust
1 cup butter, room temperature
½ cup powdered sugar
2 tablespoons cornstarch
2 cups all-purpose flour

Preheat oven to 350°.

In a large bowl, cream together butter, sugar, and cornstarch until smooth. With a wooden spoon (or paddle of a stand mixer), stir in flour a little at a time until mixture is too stiff to work with the spoon. Turn onto a floured board and knead lightly. Draw in flour while kneading until dough just begins to crack.

Press dough into the bottom and sides of one 10-inch or three 4-inch tart pans (about ¼-inch thickness). Place tart pans on cookie sheet and bake until lightly browned, 15–18 minutes for 10-inch tart or 8–10 minutes for 4-inch. Remove from oven and cool on a rack.

For filling and topping:
4–6 ounces cream cheese, room temperature
¾ cup lemon or lime curd
3–5 kiwifruit, peeled and thinly sliced
2 tablespoons apricot, pear, or peach jam or pomegranate jelly (optional)

Whip together cream cheese and citrus curd until fluffy.… Read More

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Chef Phillip’s Chocolate Pecan Pie

From the story A Vegan Holiday Feast, Illustration by Julia Cost

Yield: 1 9-inch pie

Crust
11⁄3 cups all-purpose flour
¼ teaspoon sea salt
1⁄3 cup coconut oil, solid, cut into small pieces
2 teaspoons tahini
¼ cup cold water

Filling
21⁄3 cups raw pecans (some whole and some in pieces)
1¾ cups maple syrup
¾ cup raw cashews
½ cup water
1 teaspoon vanilla
Salt
½ cup cornstarch
1 cup chocolate chips

For the crust: Combine flour and salt in a bowl. Cut in the coconut oil with a pastry blender or two knives until it looks like little beads.

Combine tahini and water in a separate bowl, and gently mix into the flour mixture. Gather dough into a ball, wrap in plastic wrap, and chill for an hour.

For the filling: Preheat oven to 325°. Spread pecans on a cookie sheet and bake for 10 minutes, taking care not to let them burn. Set aside to cool. Leave oven on.

Place maple syrup in a saucepan and simmer for 5 minutes.

Purée cashews with ½ cup water, vanilla, and a dash of salt in a high-speed blender until very smooth. Blend in the hot maple syrup and cornstarch.

Roll out piecrust and fit into bottom and sides of a 9-inch pan.… Read More

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Lorraine Battle’s Apple Cake

From They Always Wore Aprons.  Story and photos By Helen Krayenhoff

 

This “cake” is a pure celebration of the apple. Use different varieties—some sweet, some tart.
12–17 apples 
Zest of 1 orange, finely grated
1 tablespoon organic sugar
2 5-inch ramekins, lightly buttered

Preheat oven to 300°.

Peel and core apples and slice very thinly by hand, on a mandolin, or in the food processor (use 3mm disk).
Finely grate the zest of one orange and mix zest with sugar.

Build the cakes in the ramekins by carefully piling the slices in differing directions to make as solid a structure as possible. Every third or fourth layer sprinkle a pinch of the orange sugar mixture. When you reach the top, tie a collar of parchment paper around the dish and secure with cotton string. Collar should reach 3-4 inches above the top of the ramekin. Continue building up the apples until you have reached the top of the collar.

Cut a small circle of parchment paper to fit on top of the apples and weigh down apples with a smaller ramekin or another kind of flat-bottomed ovenproof dish that fits inside the paper ring. Place ramekins in a baking dish to catch overflow liquid and place in oven.… Read More

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Chocolate Shortbread

From: A Day in a Life Full of Chocolate by Anita Chu


Recipe provided by Caroline Romanski

Makes about 60 cookies

1 ⅔ cups all purpose flour
3 tablespoons Valrhona cocoa powder
¼ teaspoon salt
1 pinch ground cinnamon
1 ¼ soft unsalted butter
½ cup granulated sugar
¼ teaspoon vanilla extract
About 2 egg yolks for egg wash
Turbinado sugar for coating

Sift together flour, cocoa powder, salt, and cinnamon. Set aside. In a mixing bowl with paddle attachment, cream the butter with the sugar and vanilla extract just until combined—do not overbeat.

Gradually and on low speed, add the sifted flour mixture. Mix to form a smooth dough. Divide dough into two pieces and roll into logs about 15” long. Wrap the logs in plastic or parchment paper and refrigerate until firm. The dough can be stored in the freezer for up to 2 weeks.

Preheat oven to 300°. Remove a log of dough from refrigerator and let sit for about 10 minutes at room temperature to soften slightly. If you only intend to bake part of the log, cut off the appropriate portion and return the rest to the refrigerator.

Make an egg wash by combining 2 egg yolks with a little bit of water.… Read More

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What’s in Season?

Story and recipe by Barbara Kobsar |  Illustration by Caroline Gould

Choosing produce harvested at its peak is your sure bet for flavor and freshness.

MAY

If you’re quick enough to the farmers’ markets, you might catch some of the tender greens cut from the bushy fava plant to sauté for a side dish or pasta topping. Young fava pods are now forming on the plant, so farmers are selling them as well. Fava beans look like overgrown green peas. Their velvety pods hold the large beans tightly inside. The delicate flavor and buttery texture of those beans is worth the effort of getting them out of their shells. When you take the mature beans out of the pods, you’ll find them encased in a second tough, waxy covering. Remove this by simmering the beans in boiling water for a couple of minutes. Then drain and cool until you can pick them up and slip the beans from the skins by pinching one end until the bean pops out. Reheat by sautéing in a little olive oil, garlic, salt, and pepper, or chill and toss with vinaigrette.

Cherries are just plain fabulous now, and you’ll want to try all your favorites during the short California season.… Read More

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Strawberry Shortcake

Adapted from a recipe by Brett LaMott, chef/owner of Café Maddalena in Dunsmuir, California, a quaint town and beloved fishing spot on the Sacramento River just south of Mt. Shasta. If you are driving up I-5 to Oregon, you might speed right past Dunsmuir without noticing. However, we can tell you that it’s more than worthwhile to stop in and enjoy Chef Brett’s inspired Mediterranean cuisine at his charming bistro and wine bar.

Chef Brett says, “The shortcake in this recipe is very short, more of a biscuit than a cake.”

strawberryshortcakeYields 4 large servings

For shortcake:
2 cups all purpose flour
3 teaspoons baking powder
¾ teaspoon kosher salt
3 to 5 tablespoons sugar
1 tablespoon orange zest
½ cup unsalted butter, chilled and cut into ½-inch cubes
1 egg
3/8 cup cold milk

For topping:
1 cup sugar
½ cup water
2 pints of strawberries, rinsed,
hulled, and quartered
1 cup heavy cream

Preheat oven to 350°.

In a bowl or food processor, mix the dry ingredients and zest. Cut in the butter (or pulse if you are using a food processor) until the texture is like coarse cornmeal. Whisk together the egg and the milk, then add about half to the dry ingredients, mixing with a fork or pulsing and adding more of the egg mixture as needed until the dough forms a ball.… Read More

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