Archive | Desserts

Bourbon-Poached Pear Bread Pudding with Cajeta

From A Friendsgiving Picnic by Melissa Fairchild Clark

Photo by Natalie and Cody Gantz

Photo by Natalie and Cody Gantz

Serves 12

For the cajeta (goat milk caramel)
4 cups goat milk
¾ cup turbinado sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cinnamon stick
½ teaspoon baking soda, dissolved in 2 tablespoons water
½ teaspoon ground cardamom

For the pears
2 unripe pears, ½-inch dice
1 tablespoon sugar
½ cup bourbon (we used Sonoma County Distilling’s West of Kentucky Bourbon)

For the pudding
1 loaf challah bread (we used La Farine’s)
4 eggs
¼ cup turbinado sugar
¼ cup maple syrup
1 tablespoon cinnamon
1½ cups heavy cream
1 cup whole milk
½ teaspoon salt
1 tablespoon butter

To make the cajeta: Combine the goat milk, sugar, vanilla, salt, and cinnamon stick in a medium pot and bring to a boil over medium-high heat, stirring occasionally to prevent the milk from burning. Once the milk has boiled, remove pot from heat and, whisking quickly, slowly drizzle the baking soda/water mixture into the pot. It will bubble up, but don’t panic, just keep whisking until the foaming subsides. Once it’s settled down, return the pot to medium-low heat, allowing the mixture to simmer rapidly. Add the cardamom.… Read More

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Get adventurous with this zucchini bread made with cricket flour, and vote today to help “Baking With Bugs” win an EDDY award:

From DEPARTMENT OF DROUGHT ADAPTATION It comes down to eating bugs  by Melissa Fairchild Clark

If cookies and energy bars aren’t your thing but you want to experiment with the flour, try this zucchini bread recipe, one of my favorites:

2 cups cricket flour (Purchase from Bitty Foods online. Get a 10% discount, code CRICKETLOVE)
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground dried ginger
⅛ teaspoon nutmeg
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
½ cup light brown sugar
¾ cup vegetable or grapeseed oil
3 eggs
1 teaspoon vanilla
½ cup shredded apple (about 1 apple)
1½ cups shredded zucchini (about 2 medium zucchini)
1½ cups peeled and shredded sweet potato (I used leftover cooked sweet potato for one trial which worked well too)
½ cup chopped walnuts (optional)

Preheat the oven to 350* and butter a 9×5 loaf pan.
Combine the dry ingredients in a bowl, leaving the sugar out. Combine the sugar, eggs, oil, and vanilla in the bowl of a stand mixer.… Read More

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Apple Galette

From A SAVORY PUZZLE, Finding clues in the pastry at the Growlers’ Arms

Serves 6

SVentura_GrowlersArms_MG_17952–3 large Fuji apples
Dried currants, rehydrated in gin or water overnight

For dough:
2 cups flour
1 teaspoon sugar
¼ teaspoon salt
6 ounces butter
3½ ounces cold water

For almond filling:
¼ cup ground almonds or almond flour
2 tablespoons brown sugar
¼ teaspoon cinnamon
To finish:
Egg wash (Make by whisking together 1 egg with 2 teaspoons water.)
Turbinado sugar

apple-galletteStart the currants rehydrating in the gin or water the night before.

To make the dough: Combine the flour, sugar, and salt in a mixing bowl. Add the butter and break up into the flour mixture until coarse. Add water and mix into a ball. Let refrigerate at least 1 hour before rolling out.

Combine filling ingredients. The roll out the dough to a 10-inch circle, place on a sheet pan, and spread almond filling evenly over the dough leaving 1 inch around the outside uncovered. Spread half of the currants over the filling. Peel and thinly slice the apples and arrange the slices over the almond filling.

Scatter remaining currants over top. Fold the edges of the dough onto the apples pressing lightly to hold in the juices from the apples.… Read More

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Brown Rice Sponge Cake with Three Milks


58_Brown-Rice-Sponge-Cake_photo-by-Leigh-Beisch-(1)Excerpted from Flavor Flours by Alice Medrich
(Artisan Books). Copyright © 2014.
Photographs by Leigh Beisch.

Of course you could serve this buttery sponge cake plain (or splashed with a little sweetened espresso or coffee liqueur) and topped with strawberries and whipped cream. But the brown rice flour adds a delicate caramel flavor to the cake, so why not run with it? This riff on the traditional Latin American tres leches—sponge cake drenched in a combo of heavy cream, sweetened condensed milk, and evaporated milk—is less sweet and less drenched than the authentic version, but a terrific variation nonetheless. The warm or cooled cake is poked with a chopstick or the not-too-thick handle of a wooden spoon and then soaked with a sauce of dulce de leche and evaporated milk. The third “milk” is whipped cream on top. More sauce is passed separately at table. What could be more delicious?

Serves 10 to 12

For the cake
6 tablespoons (85 grams) clarified butter or ghee
¾ cup (100 grams) brown rice flour, preferably superfine
⅔ cup (130 grams) sugar
4 large eggs
⅛ teaspoon salt

For the sauce
1 can (12 ounces) evaporated milk
1 generous cup (350 grams) purchased dulce de leche or cajeta
⅛ teaspoon salt
Whipped cream, unsweetened or very lightly sweetened

8-by-2-inch round cake pan
Stand mixer with whisk attachment
Sifter or medium-mesh strainer

Position a rack in the lower third of the oven and preheat the oven to 350°.… Read More

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Recipes Featuring Three Trees Nutmilk

Three Trees founder Jenny Eu offers two recipes using different varieties of her crowd-pleasing almondmilk. 

Carrot “Cake” with Creamy Citrus Frosting

For Frosting:
1 1/4 cups raw cashews, soaked for 4 hours
1/2 cup Three Trees Unsweetened Original Almondmilk
1/3 cup honey
1/4 cup fresh lemon juice
1/2 tablespoon vanilla extract
Pinch of sea salt
1/2 cup virgin unrefined coconut oil (melted)
Zest of 1/2 orange

For Cake:
1 cup pitted dates
2 cups almond flour
1/4 cup virgin unrefined coconut oil
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of sea salt
Zest of 1/2 orange
1 cup finely grated carrots

Drain the soaked cashews and combine in a blender (ideally a powerful one like a Vitamix) along with the Three Trees Almondmilk, honey, lemon juice, vanilla, and salt. Blend on high until you have a smooth consistency. Slowly drizzle in the coconut oil. When you get a homogenous mixture, pour frosting into a bowl and fold the orange zest into it. Cover the frosting and place in refrigerator to firm up (can be left overnight).

Chop dates into a paste (if you like your carrot cake “chunky,” then dates can be more coarsely chopped).… Read More

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Anna’s Apricot Amaretti

Photo  by Anna Buss

Photo by Anna Buss

By Anna Buss, Culinary Coordinator at Frog Hollow Farm

Makes 20 cookies

For the apricots
¾ cup finely chopped dried apricots
1 lemon
1 teaspoon sugar
For the batter
2 cups almond flour
¾ cup sugar
½ cup powdered sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
3 egg whites (room temperature)
For dusting
½ cup sugar
½ cup powdered sugar

Preheat oven to 350°.

Place the chopped dried apricots in a small mixing bowl. Zest the lemon onto a cutting board. (You should have about 1 tablespoon zest.) Sprinkle with 1 teaspoon sugar and mince zest, then scatter it over the apricots. Juice the lemon over the apricots. (You should get about 2 tablespoons juice from the lemon.) Stir together and set aside. (This can be done the day before to left to sit overnight.)

Combine almond flour, sugar, and powdered sugar in the bowl of a food processor. Pulse until combined. Add the almond and vanilla extracts and then add the egg whites slowly as you pulse for about 1 minute. Scrape the batter into a mixing bowl and fold in the prepared apricots.

Place the sugars for dusting in two separate saucers. Using a small ice cream scoop or tablespoon, scoop up 1 tablespoon of dough, then push it off the scoop into the granulated sugar and roll to coat.Then roll that cookie in the powdered sugar.… Read More

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Market Hall Bakery Fruitcake

market-hall-bakery-fruitcakeMarket Hall is known for exquisite foods, so when staff there swear that this fruitcake is the best they’ve ever tasted, you have to take note. Chef Sandy Sonnenfelt brought the recipe to Market Hall when she joined the company more than 19 years ago. Sonnenfelt, who grew up in South Africa, says the cake was a tradition in her family: “My mother made the fruitcake for my father’s patients. She would start making the cakes in October for Christmas. They would be given to families when he did house calls and it was also served in his waiting room. The cakes were covered in muslin and doused with brandy a few times while they sat. They were covered in marzipan and then iced.”

This may look like a long recipe, but it’s worth the effort, since it’s as chock-full of wonderful flavor as it is with ingredients. In the end, you’ll be rewarded with enough cake to enjoy some at home and give a few as gifts. The cake is a showcase for high-quality candied fruits, such as the dried Blenheim apricots and candied orange and citron peel from Agrimontana, available at the Market Hall shops in Rockridge and on Fourth Street.Read More

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Benchmark Pizzeria Olive Oil Cake

Olive oil cake, served here with strawberries and cream rather than citrus. It's delicious either way.   Photo courtesy of Benchmark Pizzeria.

Olive oil cake, served here with strawberries and cream rather than citrus. It’s delicious either way.
Photo courtesy of Benchmark Pizzeria.

Makes 8 servings
Need: 1 9-inch round springform pan
Kitchen scale

100 grams citrus juice
Zest of 6–7 lemons/oranges
8 grams baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
200 grams sugar
219 grams cake flour
3 eggs
150 grams Séka Hills EVOO
110 grams whole milk yogurt (plain)

Preheat oven to 350˚. Spray springform with nonstick baking spray. Mix together wet and dry ingredients separately. Combine until smooth, then pour into sprayed springform pan. Bake 25 minutes, then rotate cake 180˚and bake another 25 minutes. Allow to cool for 1 hour. Serve with segmented citrus and whipped cream.

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Budín de Zanahoria (Mexican Carrot Custard)

This rich vegetable pudding combines sweet, savory, and tangy with a creamy texture that kids love. (My 3½-year-old gobbles it up!) And it works with many different harvest-season vegetables. You might want to make budín de camote (sweet potato), budín de maíz (fresh corn), or budín de calabaza (squash or pumpkin), depending on what you have handy.

  • 2 pounds or 2 bunches fresh carrots
  • 1 stick unsalted butter, melted
  • ⅓ cup finely chopped piloncillo (Mexican raw sugar) or substitute brown sugar, Sucanat, rapadura, granulated palm sugar, or maple syrup
  • 3 eggs
  • ½ cup sour cream (plus extra for garnish)
  • ¾ cup rice flour (can substitute white flour)
  • 1 teaspoon fine salt
  • 1½ teaspoons baking powder
  • ¼ pound Monterey Jack cheese, grated
  • 1 pinch freshly grated nutmeg

Preheat oven to 375º.

Cut carrots into big chunks and steam until completely tender, almost falling apart. Transfer into another pot or bowl and mash with a potato masher, fork, or whisk.

Combine melted butter and sugar in a large bowl and beat until sugar is dissolved or incorporated (I recommend using an electric hand mixer if you have one. You could also use a food processor or a whisk). Add the eggs and beat until thoroughly incorporated. … Read More

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Iced summer berry pudding

Courtesy of Bernice Tzong, pastry chef at Café Rouge. Stop by the café this summer to try her berry ice creams and sorbets.

For the glaze:
4 tablespoons water
2 tablespoons sugar
5 tablespoons strawberry jam
4 tablespoons crème de cassis (optional)
2 cups fresh strawberries, thinly sliced

Line a 2½–3 quart pudding mold or a glass bowl with plastic wrap. Heat the water with sugar over stove until all the sugar is dissolved. Mix 1 tablespoon of this sugar syrup with

2 tablespoons strawberry jam in a bowl. Brush the mixture over the plastic wrap and then line with sliced strawberries.

Mix remaining sugar syrup with the remaining strawberry jam and all the crème de cassis. Set aside.

For the sponge cake
(can be made in advance):
4 eggs
4½ ounces sugar
4½ ounces cake flour

Preheat oven to 350˚. Line a half-sheet cake pan (11 x 18 inches) with parchment paper. (If you don’t have a half-sheet cake pan, you could try two layer cake pans.)

Whip the eggs with sugar until light and fluffy (about triple in volume). Sift cake flour over the eggs and sugar and then fold it in. Pour into the prepared pan, spreading the batter evenly
in a thin layer.… Read More

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