Archive | Desserts

Elderberry Buckwheat Tart


From: The Regal Elder Part II by Kristen Rasmussen Vasquez

Nutty buckwheat pairs perfectly with the tartly sweet berries, balanced by a bright kick of ginger.

Serves 8

9 tablespoons unsalted butter, divided, plus more for greasing pan
½ cup buckwheat flour
½ cup plus 2 tablespoons gluten-free flour blend (or all-purpose flour)
1/3 cup plus ½ cup granulated sugar, divided
¾ teaspoon salt, divided
2–3 tablespoons cold milk or water
3 cups fresh elderberries
1/3 cup light brown sugar
2 teaspoons fresh grated ginger
2–3 tablespoons cornstarch
1 tablespoon lemon juice

Lightly grease the bottom and sides of an 8-inch or 9-inch tart pan. Set aside.

Mix flours, 1/3 cup sugar, ½ teaspoon salt, and cut in 7 tablespoons butter. With pastry blender, fork, or hands, mix butter into flour mixture until the dough resembles small peas. Sprinkle in milk or water by the teaspoon and blend until dough sticks together when pressed, but is still crumbly.

Press dough into and up sides of pan, chill for 30 minutes. Preheat oven to 350° and bake for 15 minutes until golden-brown. Remove from oven and allow to cool.

While tart shell is cooling, add elderberries, remaining ½ cup granulated sugar, brown sugar, remaining ¼ teaspoon salt, and ginger to a large pot and heat on medium-high.… Read More

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Elder Almond Pound Cake


From: The Regal Elder Part II by Kristen Rasmussen Vasquez

This nutty loaf cake uses both elderflower cordial and elderberries for the complete elder experience. Any sweet syrup can be substituted for elderflower cordial and other berries for elderberries, if you only happen to have one of the gifts from the elder tree on hand.

Serves 8

¾ cup unsalted butter, room temperature
¾ cup granulated sugar
4 eggs
2 tablespoons plain yogurt
6 tablespoons elderflower cordial*, divided
1 cup all-purpose flour
¾ cup almond meal
2 teaspoons baking powder
¾ teaspoon salt
2 cups fresh elderberries, washed and dried (may be previously frozen, can use other berries if needed)
1 cup whipped cream or crème fraîche (optional)

Grease one 9- by 5-inch loaf pan (or 4 mini loaf pans) and preheat the oven to 350°.

Cream the butter and granulated sugar until they are light and fluffy. Beat in the eggs one at a time, then incorporate the yogurt and 3 tablespoons of the elderflower cordial.

In a separate bowl, mix together the flour, almond meal, baking powder, and salt and slowly whisk this into the wet mixture until incorporated. Pour half of the batter into the greased loaf pan(s).… Read More

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New York Style Laychee Cheesecake

From the story about Sarah Henry’s Farmsteads of the California Coast


Photo by Erin Scott

½ cup graham cracker crumbs
1⅓ cups sugar, divided
⅓ cup butter, melted
32 ounces laychee (or other soft goat cheese such as chèvre)
1 teaspoon vanilla extract
4 eggs
2 cups sour cream

Preheat oven to 350°.

Mix together graham cracker crumbs, 3 tablespoons sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan.

Cream laychee, 1 cup sugar, and vanilla in a mixer. Add eggs, one at a time, mixing on low speed until blended. Pour over crust.

Bake in the preheated oven for 45 minutes.

While baking, mix sour cream and remaining sugar in a bowl and set aside. Once the cake is removed from the oven, pour the sour cream mixture on top, and smooth to coat evenly. Return to the oven for 10 minutes. Remove and allow to cool completely before serving.

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Bittersweet Teff Brownies

From the story ANCIENT FLOURS RISE AGAIN by Anna Mindess

Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014.

Makes sixteen 2-inch brownies

These moist and deeply chocolate brownies have a light, rather elegant melt-in-your-mouth texture. Teff flour has a nuance of cocoa flavor to start with, so it is a natural choice for brownies. If you need something dressier than brownies, bake the batter in a 9-inch round pan and serve wedges with whipped cream—and perhaps a scattering of seasonal berries—and call it dessert. Either way, the recipe comes together quickly and the results remain deliciously moist for a few days.

10 tablespoons (1¼ sticks) unsalted butter, cut into chunks
6 ounces 70% chocolate, coarsely chopped
1 scant cup sugar
¾ cup teff flour
¼ teaspoon salt
1 teaspoon pure vanilla extract (optional)
3 large eggs, cold
1 cup walnut or pecan pieces (optional)

Handheld electric mixer
8-inch square pan, bottom and all four sides lined with foil

Position a rack in the lower third of the oven and preheat the oven to 350°.
Melt the butter with the chocolate in a medium heatproof bowl set directly in a wide skillet of barely simmering water. Stir frequently until the mixture is melted and smooth.… Read More

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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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