It’s easy to get carried away at Farmer’s Markets, where the compulsion to grab random things you’ve never used takes over. Letting fresh ingredients sit on the counter for too long defeats the purpose of going to such markets, so I always look for recipes that make the most of seasonal produce.

If you happen to find rhubarb and strawberry in your reusable grocery totes or CSA box, try this Scandinavian-inspired dessert soup. The sweet and sour vanilla-rhubarb base (rabarbersoppa) is done in about 20 minutes, giving you a headstart in figuring out what to do with the rest of your haul.

I prefer to serve rhubarb soup chilled with sweetened cream and sliced strawberries, but ice cream also sounds great with this, doesn’t it?

Now what should I do with radish and still-poopy duck eggs?

recipe adapted from James Peterson’s Splendid Soups
Strawberry Feast hosted by My Kitchen Treasures

Rabarbersoppa (Vanilla-Rhubarb Soup)
Served Chilled with Strawberries and Cream

makes about 6 servings

1 pound rhubarb, trimmed and cut into 1/4-inch slices
1/2 cup granulated sugar, or to taste
1 vanilla bean, split in half lengthwise
4 cups water
1 cup heavy cream
1 tablespoon confectioner’s sugar
1 teaspoon vanilla extract
2 pints strawberries, quartered

Directions:

1. Place the rhubarb, sugar, vanilla bean, and water in a pot. Bring to a gentle simmer and cook for about 15 minutes with the cover slightly ajar, just until the rhubarb is softened. Cover tightly, let cool, and refrigerate until thoroughly chilled.
2. Remove the vanilla bean and scrape out the seeds with a paring knife. Reserve the seeds. Strain the soup, pushing down with a ladle to extract liquid from the rhubarb. Discard the pulp and mix the vanilla bean seeds with the strained rhubarb soup.
3. To Serve: Mix together the heavy cream, confectioner’s sugar, and vanilla extract (alternatively, serve with whipped cream or ice cream). Place the quartered strawberries in chilled bowls and pour in the rhubarb soup. Drizzle with the cream mixture and serve.

This is a post from Apple Pie, Patis, and Pate
Vanilla-Rhubarb Soup with Strawberries

Similar Posts:

1. Rhubarb and Asparagus Top Chef Style
2. Asparagus Soup with Cream
3. Butternut Squash Soup – Recipe from Alinea
4. Chocolate Cherry Vanilla Ice Cream Cake
5. Jerusalem Artichoke Soup with Morel Mushrooms
6. Chinese Crab and Corn Soup

Even if the recipe name sounds like a few rounds of word association, there’s nothing disjointed about the flavors in this ice cream. Fresh strawberries are mashed with sugar to draw out its nectar and folded with cheesecake ice cream. The rich custard base is blended with cream cheese and lightened with lemon zest and juice.

It has to involve some form of graham crackers to be called a cheesecake, so I baked small rounds of graham cracker crust and served the ice cream on top.

Let’s make this fun and keep the word association going. Take a look at the most recent entry and think of any word that comes to mind. Please leave a lovely comment (preferably G-rated) and add the word you have just thunk (can be NC-17). Let’s see where it goes.

I’ll start: sandwich.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.

recipe components adapted from Wayne Gisslen’s Professional Baking

Strawberry Cheesecake Ice Cream
on Graham Cracker Crust Rounds

makes about 1 1/2 to 2 quarts of ice cream
and eight 3-inch graham cracker crust rounds

Self-restraint is a virtue.

Special Equipment:

• an ice cream maker

For the Strawberries:

1 pound fresh strawberries, trimmed and quartered
1/2 cup granulated sugar

Directions:

1. Mash the strawberries with the sugar to the desired level of chunkiness.
2. Cover and refrigerate for at least 2 hours before mixing with the cheesecake ice cream.

Time elapsed: 2 hours.

For the Strawberry Cheesecake Ice Cream:

3 egg yolks
3/4 cup granulated sugar
2 1/2 cups whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract
a pinch of salt

1 pound cream cheese
1/2 cup sugar
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice

all of the strawberries

For the Strawberry Cheesecake Ice Cream Directions:

1. Prepare a double boiler.
2. Whisk together the egg yolks and sugar until thick and light. In a saucepan, bring the milk to a gentle simmer. Remove from the heat and slowly add to the egg yolks while stirring.
3. Heat over a double boiler while stirring constantly, just until the mixture thickens enough to coat the back of a spoon.
4. Remove immediately from the heat. Stir in the cold cream to stop the cooking, followed by the vanilla extract and salt. Strain using a fine mesh strainer.
5. Cool the custard completely at room temperature. Store in an airtight container and refrigerate until thoroughly chilled.
6. Using a wooden spoon or the paddle attachment of your stand mixer, beat the cream cheese with the sugar, lemon zest, and lemon juice until light and smooth.
7. Slowly add the chilled ice cream base and mix until smooth.
8. Churn, churn, churn.
9. In a large chilled bowl, fold in the sugared strawberries. You can also pour the strawberries directly into the ice cream maker if it can handle the volume.
10. Serve immediately for a soft-serve consistency or store in an airtight container and freeze.

For the Graham Cracker Crust:

Notes:

• The graham cracker crust recipe will be enough for a 9-inch pie pan. Bake for about 10 minutes at the same temperature.

Graham Cracker Crust Directions:

1. Preheat the oven to 350ºF / 175ºC. Prepare a sheet pan lined with a silicone mat or parchment paper.
2. Mix together the graham cracker crumbs and the sugar. Add the melted butter and continue mixing until well-blended and thoroughly moistened.
3. Divide the graham cracker crumb mixture into 8 equal portions and evenly space on the lined sheet pan. Flatten and tightly pack the crumbs into rounds about 3 inches wide (I used a 3-inch cookie cutter to help shape the crust).
4. Bake at 350ºF / 175ºC for about 8 minutes.
5. Let the graham cracker crust cool completely before removing from the sheet pan.

Ready to go. Where’s the ice cream?

To Serve:

Place a graham cracker crust on a small plate. Set a generous scoop of strawberry cheesecake ice cream on the crust and enjoy.

This is a post from Apple Pie, Patis, and Pate
Strawberry Cheesecake Ice Cream

Similar Posts:

1. Vanilla-Rhubarb Soup with Strawberries
2. Chocolate Cherry Vanilla Ice Cream Cake
3. Egg-Free Ice Cream
4. Mangoes and Cream – 7 Ways to Indulge
5. Whole Pumpkin Baked with Cream and Cheese
6. Dulce de Leche Ice Cream

English hot cross buns are scented with allspice and baked with dried currants and candied citrus peel. The buns are traditionally enjoyed for breakfast on Good Friday, but that doesn’t keep me from baking these all year round. It’s ready in about three hours so it’s quick as far as yeast rolls go.

The dough is also an excellent base recipe for pillowy, moist, and lightly sweetened rolls. Even with the cookie-like cross on top, most of the sweetness comes from the additional dried fruits and candied citrus peel. Variations with spicing, fruits, and even nuts makes this recipe an easy way to use up odds and ends from baking other stuff.

The crossing paste is piped right before baking. The cross ends up crisp, much like lemon vanilla cookies, and goes well with the softness of the buns. Most versions I’ve tried are topped with a thick cross of icing after baking and tend to be way too sweet to my liking.

I should mention that the cross adds an agreeable vanilla-citrus crunch and is definitely not just for decoration. I’m thinking of using different extracts and flavorings for the paste, perhaps as an addition to brioche. It’s kind of fun to doodle on dough and bake.

Happy Easter!

recipe adapted from Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes
Yeastspotting at Wild Yeast Blog
Bake Your Own Bread

Traditional English Hot Cross Buns

makes 12 buns

Components:

Sponge
Simple Syrup Glaze
Crossing Paste
Hot Cross Bun Dough

Special Equipment:

• A pastry bag
• A #11 or #12 round pastry tip (about 1/4-inch opening)

For the Sponge:

Sponge Directions:

1. Whisk together the warm milk and sugar to dissolve. Add the instant yeast and flour and continue whisking until smooth.
2. Cover and let stand at room temperature for about 30 to 40 minutes, until the sponge is 3 to 4 times its original height. The sponge will be frothy and slightly jiggly.

Mmm yeasty.

For the Simple Syrup Glaze:

Simple Syrup Glaze Directions:

1. Combine the sugar and water in a small saucepan and bring to a boil, stirring until the sugar is completely dissolved.
2. The simple syrup can be used as a glaze while still hot or made ahead and refrigerated.

For the Hot Cross Bun Dough:

For the Crossing Paste:

Notes:

• Make the crossing paste just as the shaped rolls are almost done proofing. The paste may stiffen if made too far ahead.

Hot Cross Bun Directions:

Mix. In a large bowl, mix together the flour and softened butter. Add the egg, sugar, salt, and allspice and continue mixing until evenly incorporated. Add the sponge and continue mixing until a shaggy ball of dough is formed.

Knead for 4 to 5 minutes, until the dough is only slightly sticky. Add dried currants or raisins. Fold the dough over itself gently until the dried fruits are evenly distributed in the dough.

Bulk Ferment #1. 30 minutes at room temperature

Lightly knead the dough inside the bowl.

Bulk Ferment #2. 30 minutes at room temperature

Prepare a sheet pan lined with a silicone mat or parchment paper.

Divide. 12 pieces

Shape. tight round rolls

Final Proof. 60 minutes at room temperature, or until about 1 1/2 times its original size

Preheat Oven. 440ºF / 225ºC

Make the Crossing Paste. In a small saucepan, melt the butter over low heat. Add the sugar and mix thoroughly (the sugar won’t be completely dissolved at this point).

Remove from the heat. Add the milk, vanilla extract, lemon zest, and egg. Continue whisking until the sugar is completely dissolved. Add the sifted flour and mix only until a smooth paste is formed.

Pipe the Crossing Paste. Use a round pastry tip with a 1/4-inch opening. Pipe the paste after the dough is done proofing and right before baking.

Bake for 14 to 16 minutes at 440ºF / 225ºC, until the buns are well browned and the crossing paste is lightly colored.

Glaze. Brush with the simple syrup glaze immediately after removing from the oven.

Serving / Reheating. This just in: hot cross buns are best when fresh and served hot. Reheat day-old buns at 350ºF / 175ºC for about 6 minutes before serving.

This is a first. Half the buns are usually gone in the time it takes to shoot a camera.

This is a post from Apple Pie, Patis, and Pate
Hot Cross Buns Recipe

Similar Posts:

1. Dan Lepard’s Stollen Recipe
2. Challah Recipe from The New York Times
3. Easy Pear Tart Recipe
4. Dulce de Leche Recipe
5. Angel Food Cake Recipe
6. Irish Soda Bread Recipe

These loaves of hazelnut and fig bread are loaded in every sense, with such senses being texture and nutrition, for starters. You’d be correct in thinking that it will smell wonderful as it bakes. Even as it rises, the raw dough is already redolent with the aroma of fennel seeds, fresh rosemary, and roasted hazelnuts.

The bread itself is 50% whole wheat, so in addition to the figs, the loaves end up packed with fiber and nutrients. With the added health benefits, this combination of sweet figs and roasted hazelnuts is slowly becoming my fruit and nut bread of choice.

recipe adapted from Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes
Yeastspotting at Wild Yeast Blog

Hazelnut and Fig Bread with Fennel Seeds and Rosemary

makes two loaves

Ingredients              Volume          Ounces          Grams
whole wheat flour         2 1/2 cups         10.7          302
bread flour               2 1/3 cups         10.7          302
salt                          2 tsp           0.4           11
instant yeast                 1 tsp
water, room temp 1 3/4 cups + 1 tbsp         14.5          412
fennel seeds                  4 tsp
fresh rosemary leaves         4 tsp (2 to 3 sprigs)

hazelnuts                   2/3 cup           3.2           91
dried figs, stems removed   2/3 cup           3.2           91

Notes:

• You can chop, quarter, or leave the dried figs whole.

Directions:

Roast the Hazelnuts
                Preheat the oven to 375°F / 190°F. Place the hazelnuts
                on a sheet pan and roast for 12 to 14 minutes, until
                lightly browned. Let the hazelnuts cool completely.

                Rub the cooled hazelnuts between your hands to remove
                the papery skins.

Mix             In a large bowl, whisk together all of the flours, salt,
                and yeast. Add the water and mix until the dough is
                thoroughly hydrated and a shaggy ball is formed.

Knead           6 to 8 minutes, until the dough is stiff and no longer
                sticky. Add the fennel seeds and rosemary towards the
                end of kneading and continue kneading until evenly
                distributed in the dough.

                Add the hazelnuts and figs. Fold the dough over itself
                gently until the hazelnuts and figs are evenly
                distributed in the dough.



Bulk Ferment #1 60 minutes at room temperature

Stretch and Fold

Bulk Ferment #2 60 minutes at room temperature

Divide          2 pieces

Preshape        loose rounds

Rest            10 minutes

Shape           tight round or oval loaves

Preheat Oven    450ºF / 230ºC

Final Proof     60 to 90 minutes at room temperature, or until about
                1 1/2 times its size



Score (optional)



Steam           1 cup of boiling water poured in a heavy steam pan
                (preferably cast iron)

Bake            Bake for 20 minutes at 450ºF / 230ºC. Rotate the loaves
                and immediately lower the heat to 435ºF / 225ºC. Bake
                for another 20 minutes.

Hazelnut, Fig, Fennel Seed, and Rosemary Bread Crust.

This is a post from Apple Pie, Patis, and Pate
Hazelnut, Fig, Fennel Seed, and Rosemary Bread

Similar Posts:

1. Rosemary Potato Bread
2. Whole Grain Rosemary Potato Bread
3. Apple Hazelnut Chocolate Cake
4. Sonnenblumenbrot – German Sunflower Seed Bread
5. Rosemary Potato Pizza
6. Horchata de Melón – Melon Seed Drink

Preparing a Tarte Tatin in this way guarantees a crisp and flaky crust. Unlike traditional Tarte Tatin recipes, the puff pastry crust is baked separately from the caramelized apples. The basket-shaped puff pastry crust is made ahead of time and filled right before serving.

In addition to looking spiffier than the typical brown disk, I think this method is also easier and more foolproof. Unmolding a traditional Tarte Tatin can end in disaster if it decides to remain glued to the skillet. Still delicious, but not pretty.

A vol-au-vent is a hollow puff pastry shell meant to contain a sweet or savory filling. Vol-au-vents tend to be more diminutive in scale than this 8-inch tart and are usually served in appetizer or hors d’oeuvre form. French for “flight of the wind,” the puff pastry crust lives up to its name as a light and airy nest for the golden brown apples and buttery caramel.

recipe adapted from Sherry Yard’s Desserts by the Yard

Tarte Tatin in Vol-au-Vents

makes two 8-inch Tarte Tatins, about 8 servings

Ingredients:

two 8-inch puff pastry squares, preferably all-butter
one lightly beaten egg (for egg wash)

6 tablespoons unsalted butter
3/4 cup granulated sugar
2 tablespoons brown sugar
6 apples, peeled, split in half lengthwise, cored, and quartered
1/2 cup heavy cream (optional)
1 teaspoon fresh lemon juice

Notes:

• Until I mess around with homemade puff pastry, I’ll be using Trader Joe’s all-butter puff pastry. Containing two 8-inch squares (with a bit of trimming), additional rolling is unnecessary for this recipe. Less rolling = more puff.
• The original recipe recommends Fuji apples.

Puff Pastry Crust Directions:

Preheat Oven    400ºF / 205ºC with a rack in the middle of the oven

Prepare a half-sheet pan or cookie sheet lined with parchment paper.

Shape the Puff Pastry
                Using a paring knife, cut a 3/4-inch frame around the
                puff pastry, such that 2 opposing corners are still
                attached to the center.

                Lift one unattached corner and fold to the opposing
                corner.

                Repeat with the opposing unattached corner to finish.

Dock            Using a fork, prick or dock the center of the puff
                pastry (Trader Joe's puff pastry comes pre-docked).

Glaze           Glaze the tops of the borders with the lightly beaten
                egg. Keep the egg wash from dripping down the sides to
                allow the pastry crust to fully rise in the oven.

Bake            400ºF / 205ºC for 15 minutes. Lower the heat to
                350ºF / 175ºC, rotate the baking sheet, and bake for
                another 15 to 20 minutes, until the puff pastry crust
                is well-browned.

Cool            Let the puff pastry crust cool completely on a wire
                rack before filling.

Caramelized Apple Filling Directions and Tarte Tatin Assembly:

1. Make the Caramelized Apple Filling. Heat a large skillet over medium heat and melt the butter. Continue cooking the butter until lightly browned. Remove from the heat and sprinkle the sugars evenly on the skillet. Arrange the apples in a tight circular pattern on the skillet, cut side down.
2. Return the skillet to medium-high heat and cook for about 12 minutes. Using tongs or a spatula, turn the apples onto the other cut side and cook for another 12 to 15 minutes, until the apples are a deep golden brown.
3. Remove the apples, leaving the caramel in the skillet. Add the heavy cream, if using, and the lemon juice to the caramel. Lower the heat to medium-low and whisk continuously to deglaze. Cook for another 1 to 2 minutes, until the caramel is thickened and warm.
4. Assemble the Tarte Tatin. Place rows of apples in the puff pastry, about eight to twelve slices for each puff pastry crust.
5. Spoon the caramel over the apples or serve on the side. Slice the Tarte Tatin into serving portions and serve while still warm.

This is a post from Apple Pie, Patis, and Pate
Tarte Tatin in Vol-au-Vents

Similar Posts:

1. Apple Hazelnut Chocolate Cake
2. Pumpkin Pavé – Spiced Pumpkin Filling on Streusel
3. Apples Steamed with Red Bean Paste
4. Caramel Cake with Caramelized Butter Frosting
5. Chocolate Éclairs by Pierre Hermé
6. Flan de Naranja – Orange Custard

Flan de Naranja is a light and silky custard dessert topped with soft caramel. Instead of milk or cream, this recipe uses freshly squeezed orange juice brightened with its own zest.

This light, dare I say healthy, flan recipe is also as easy as custard desserts get. There is no need to precook the custard, which means there’s zero chance of screwing up and ending with orange-flavored scrambled eggs.

The trickiest part is making the caramel. I’m hoping that rendering a few pounds of sugar inedible for the sake of testing means that I’m somewhat qualified to give a few tips on caramelizing.

recipe adapted from Penelope Casas’ The Foods and Wines of Spain

Flan de Naranja
Orange Custard

makes 4 servings

Equipment:

4 six-ounce ramekins
a bain-marie / water bath (a 9 x 13-inch baking dish filled with hot water)

For the Caramel:

1/2 cup granulated sugar
4 teaspoons water
2 teaspoons corn syrup (optional)

For the Orange Custard:

6 large eggs
5 tablespoons granulated sugar
1 1/3 cups freshly squeezed orange juice (about 4 to 5 oranges)
1 teaspoon orange zest

Notes:

• Why add corn syrup to the caramel? Adding corn syrup prevents the caramel from crystallizing.
• To caramelize the syrup evenly, a bit of agitation is needed. Swirling the pan gently instead of stirring keeps the syrup from turning into a sandy mess.

Caramel Directions:

1. In a small skillet, mix together the sugar, water, and corn syrup (if using). Bring to a boil over medium-high heat. Start swirling the syrup gently (don’t stir) and continue cooking until the caramel is amber-colored.
2. Immediately pour the caramel into the 4 ramekins to coat the bottom evenly. Let the caramel set and cool completely before making the custard.

Orange Custard Directions:

1. Preheat the oven to 325ºF / 165ºC.
2. Make the orange custard. Lightly beat the eggs with a fork until light-colored, taking care to minimize the amount of air incorporated into the eggs. Add the sugar and continue beating while pouring in the orange juice. Strain. Add the orange zest and stir.
3. Prepare the bain-marie/water bath. Place cloth or paper towels in an empty 9×13-inch baking dish (this helps insulate the bottom of the ramekins from excessive heat). Set the ramekins on the towels and distribute the custard evenly. Place in the preheated oven and carefully pour enough hot water in the baking dish to at least the same level as the custard.
4. Bake at 325ºF / 165ºC for 45 to 55 minutes, until the custard is set in the center. A wooden skewer inserted in the center of the custard should come out clean. Remove from the bain-marie/water bath and let cool at room temperature. Refrigerate until thoroughly chilled.
5. To serve, run a thin-bladed knife around the custard edge and invert on a plate to unmold. Some of the caramel will remain stuck to the bottom of the ramekins.

This is a post from Apple Pie, Patis, and Pate
Flan de Naranja – Orange Custard

Similar Posts:

1. Pork Shoulder Braised with Oranges – Puerco en Naranja
2. Potato and Orange Salad – Ensalada Valenciana
3. Chocolate Pots de Crème
4. Swiss Meringue with Raspberries and Almonds
5. Caramel Cake with Caramelized Butter Frosting
6. Strawberry Cheesecake Ice Cream

Ensalada Valenciana is a simple salad of potatoes and oranges dressed with a red wine vinaigrette. This light salad has several layers of sweetness — subtle red potatoes, fresh and fruity oranges, and roasted savory pimientos.

What is a pimiento? It’s a generic Spanish word for peppers, but in this recipe, pimientos refer to roasted, skinned, and seeded sweet peppers. Pimientos are available canned or jarred but can be easily made at home.

For homemade pimientos, roast whole sweet peppers (such as your standard red bell) at 375ºF / 190ºC for about 30 minutes, turning halfway through roasting. The skins will blister and blacken. Peel the roasted peppers and remove the seeds. Refrigerated in an airtight container, pimientos will keep for several days.

recipe adapted from Penelope Casas’ The Foods and Wines of Spain
Monthly Mingle: Healthy Family Dinners hosted by What’s Cooking Blog

Ensalada Valenciana
Potato and Orange Salad

makes 4 servings

Ingredients:

3 medium red waxy potatoes, about 1 to 1 1/2 pounds
1/2 red onion
1 orange
1 pimiento
2 tablespoons red wine vinegar
4 tablespoons vegetable oil
salt and freshly ground pepper, to taste

Directions:

1. Place the potatoes in a pot and fill with water to cover. Add a few pinches of salt and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and continue cooking until the potatoes are tender and easily pierced with a fork. Simmering may take anywhere from 20 to 45 minutes depending on the size. Let the potatoes cool completely, peel, and slice into 1-inch chunks.
2. Slice the red onion into thin slivers.
3. Peel the orange, slice into 1/4-inch cartwheels, and quarter.
4. Slice the pimiento into strips.
5. In a large bowl, combine the potatoes, onions, orange slices, and pimientos. Mix together the oil and vinegar briefly, pour over the salad, and fold gently with a rubber spatula.
6. Season with salt and pepper to taste. Refrigerate until well chilled.
7. Serve at room temperature or slightly chilled.

This is a post from Apple Pie, Patis, and Pate
Potato and Orange Salad – Ensalada Valenciana

Similar Posts:

1. Thai Wild Mushroom Salad
2. Flan de Naranja – Orange Custard
3. Gamja Jeon – Korean Potato Pancakes
4. Rosemary Potato Bread
5. Pickled Ramps, Japanese and Korean Flavors
6. Japanese Vinegared Cucumber

Two-in-one recipes are more fun when booze is involved. That is fact. In this recipe, we end up with bonus snifters of basic vino caliente, or South American mulled wine, to go with blushing red poached pears. Granted, there isn’t anything exclusively South American about the spiced wine component, but vino caliente sounds much cooler than “hot wine,” doesn’t it?

Once the pears are poached, some of the spiced wine is simmered down into a light and fruity syrup. The wine reduction keeps the richness of the dulce de leche sauce in check.

Warm dessert. Spiced wine. Winter will be over before you know it. For sunnier days, serve the pears with dulce de leche ice cream or make a granita out of the leftover vino.

recipe adapted from Maria Baez Kijac’s The South American Table

Peras con Salsa de Dulce de Leche
Poached Pears with Dulce de Leche Sauce

makes 4 generous servings

4 ripe but firm Anjou or Bartlett pears
walnuts or pecans, toasted and coarsely chopped for garnishing

For the Poaching Liquid:

1 1/2 cups dry red wine
1 1/2 cups water
3/4 cup granulated sugar
1 cinnamon stick
a strip of zest from 1 lemon or lime

For the Dulce de Leche Sauce:

1/2 cup dulce de leche
1/2 cup light whipping cream
1 tablespoon rum or brandy (optional)

Notes:

• The poached pears, spiced wine syrup, and dulce de leche sauce can be made ahead of time. Reheat just before serving.

Instructions:

1. Prepare the poaching liquid. In a medium saucepan over high heat, bring the red wine, water, sugar, cinnamon stick, and citrus zest to a boil.  Reduce the heat to medium-low and simmer for about 5 minutes.
2. While the poaching liquid simmers, prepare the pears. Peel, cut in half lengthwise, and core to remove the seeds.
3. Add the pears to the poaching liquid. Cover and poach the pears for about 10 minutes, until tender but still firm. Transfer the pears to a large platter.
   
4. Remove all but 1 cup of the poaching liquid from the saucepan (reserve the excess wine and enjoy as a warm beverage). Simmer the remaining wine over medium heat until reduced by half and slightly thickened.
5. Prepare the dulce de leche sauce. Heat the dulce de leche and cream over medium heat. Stir until smooth and continue cooking only until the sauce is heated through. Remove from the heat and stir in the rum or brandy (if using).
6. Spoon a few tablespoons of the dulce de leche sauce on small serving plates. Slice the poached pears and set on top of the dulce de leche sauce. Spoon about 2 teaspoons of the spiced wine syrup over the pear slices and top with walnuts or pecans. Serve while still warm.

This is a post from Apple Pie, Patis, and Pate
Poached Pears with Dulce de Leche Sauce

Similar Posts:

1. Dulce de Leche Recipe
2. Dulce de Leche Ice Cream
3. Hot Chocolate with Caramel and Cinnamon
4. Easy Pear Tart Recipe
5. Suji Halwa – Indian Semolina and Raisin Pudding
6. Red Wine Granita

Marcella Hazan reassures in her trademark impassioned tone, “Only an active campaign of sabotage could ruin it,” as if to say, “You can’t possibly screw this up, you donkey.” With that in mind, I’ve never had as much confidence in trying out a new recipe.

She insists on using Bosc or Anjou pears and singles out Bartlett pears as a mediocre choice. Even with that little tidbit, this pear tart recipe still ranks high on my list of Unfussy and Easy Recipes with High Payoff. It’s the first thing I think of whenever pears are in season.

Before baking, do top with the optional cloves, or failing that, maybe a cinnamon stick or two. The addition of whole spices adds so much with so little effort.

recipe adapted from Marcella Hazan’s Essentials of Classic Italian Cooking

“A Farm Wife’s Fresh Pear Tart”

makes one 9-inch tart, about 6 servings

Bosc, Red Anjou, and Green Anjou Pears

Equipment:

a 9-inch round cake pan, greased with butter and dusted lightly with bread crumbs

Ingredients:

2 eggs
1/4 cup milk
1 cup granulated sugar
pinch of salt
1 1/2 cups all-purpose flour
2 pounds fresh pears, preferably Bosc or Anjou (about 5 to 6)

butter for dotting the tart
12 whole cloves (optional)

Instructions:

1. Preheat the oven to 375ºF/190ºC with a rack in the upper third of the oven.
2. Peel the pears, cut in half lengthwise, and core to remove the seeds. Slice the pear halves into thin slivers.
3. Beat the eggs and milk in a bowl. Add the sugar and a pinch of salt and continue beating until well-blended.
4. Add the flour to the eggs and milk. Mix to form a thick cake batter.
5. Add the pears to the batter and mix gently until the slices are evenly coated. Deposit the batter in the greased and dusted cake pan.
6. Top evenly with small pieces of butter and whole cloves (if using).
7. Bake at 375ºF/190ºC for about 50 minutes, or until the top is well-browned.
8. Let the pear tart cool in the pan for at least 15 minutes before unmolding.
9. Remove and discard the whole cloves (if using) before serving. Serve warm or at room temperature.

This is a post from Apple Pie, Patis, and Pate
Easy Pear Tart Recipe

Similar Posts:

1. Chocolate Rose Water Ganache Tart
2. Angel Food Cake Recipe
3. Hot Cross Buns Recipe
4. Dulce de Leche Recipe
5. Dan Lepard’s Stollen Recipe
6. Applesauce Spice Cake

Sweet and fragrant cinnamon raisin walnut bread is a breakfast option worth waking up for. With all of the fruits and toasted nuts in the loaf, a generous slice is satisfying enough on its own. The center is filled with molten cinnamon sugar but you can leave it out if you prefer a less sweet bread.

This 100% whole wheat bread guarantees that you won’t end up craving a bowl of sugar shortly after the morning commute. I don’t know what Starbucks put in their baked goods but that stuff makes me hungrier than I was to begin with.

Enriched with milk, butter, and eggs, this cinnamon raisin walnut bread recipe makes fairly rich and moist loaves. It’s basically a lean brioche spiked with cinnamon.

recipe adapted from Peter Reinhart’s Whole Grain Breads
Yeastspotting at Wild Yeast Blog

Cinnamon Raisin Walnut Bread
100% Whole Wheat

makes one 8 1/2 x 4 1/2-inch pan loaf

For the Biga (Pre-fermented Dough):

Ingredients                  Volume          Ounces          Grams
whole wheat flour             1 1/3 cups          6            170
instant yeast                   1/4 tsp
whole milk                        6 tbsp          3             85
unsalted butter, melted         1/4 cup           2             57
large egg, lightly beaten         1

Biga (Pre-fermented Dough) Directions:

Mix the biga ingredients until a shaggy ball of dough is formed. Knead the biga for about 2 minutes or until the ingredients are evenly distributed. Let the dough rest for about 10 minutes and knead again for about 1 minute.

Place the biga in a bowl and cover. Refrigerate for at least 8 hours and up to 3 days. Let the biga sit at room temperature for about 2 hours before using in the final dough.

For the Soaker:

Ingredients                  Volume          Ounces          Grams
whole wheat flour             1 1/3 cups          6            170
salt                            1/2 tsp
whole milk                      3/4 cup           6            170
raisins                           1 cup           6            170

Soaker Directions:

Mix the whole wheat flour, salt, and milk until the flour is evenly hydrated. Knead the dough briefly until a sticky ball of dough is formed. Add the raisins and continue kneading until the ingredients are evenly distributed. Cover and leave at room temperature for 12 to 24 hours.

For the Final Cinnamon Raisin Walnut Bread Dough:

Ingredients                  Volume          Ounces          Grams
all of the biga, divided into 12 pieces
all of the soaker, divided into 12 pieces
whole wheat flour                 7 tbsp          2             57
salt                              1 scant tsp      .2            5
instant yeast                 2 1/4 tsp            .25           7
granulated sugar                  3 tbsp          2             28
cinnamon, ground                1/2 tsp
walnuts, toasted and chopped    3/4 cup           3             85

For the Cinnamon Sugar Center:

3 tablespoons sugar
2 teaspoons ground cinnamon

Cinnamon Raisin Walnut Bread Directions:

Mix             Mix together all of the ingredients, except the
                walnuts, until evenly hydrated and a shaggy ball of
                dough is formed.

Knead           Knead for 3 to 4 minutes. Sprinkle the chopped
                walnuts over the dough and continue kneading until
                the walnuts are evenly incorporated.

Rest            5 minutes

Knead           1 minute to further strengthen the gluten

Bulk Ferment    45 to 60 minutes at room temperature in a lightly
                oiled bowl, or until 1 1/2 times its original
                size.

Shape           Pat the dough into an 8-inch square. If using the
                cinnamon sugar, sprinkle over 3/4 of the dough
                surface, leaving one side bare.



                Roll the dough beginning from the side sprinkled
                with cinnamon sugar. Form into a tight log and seal
                the seam with the heel of your palm.



                Tuck in the ends and place in a lightly greased
                8 1/2 x 4 1/2 loaf pan with the seam at the bottom.

Preheat Oven    400ºF/205ºC

Final Proof     45 to 60 minutes at room temperature, or until
                1 1/2 times its original size

Score the proofed dough before baking (optional).



Bake            Immediately lower the temperature to 325ºF/165ºC.
                Bake for 20 minutes. Rotate the loaf if necessary
                and bake for another 25 to 40 minutes, until deeply
                browned on all sides.

                The loaf should register at least 195ºF/91ºC in the
                center.

Cool            At least 1 hour

Freshly baked cinnamon raisin walnut bread

This is a post from Apple Pie, Patis, and Pate
Cinnamon Raisin Walnut Bread – 100% Whole Wheat

Similar Posts:

1. Cranberry-Walnut Bread
2. Pumpkin Quick Bread – Whole Wheat with Walnuts
3. Honey Wheat Sandwich Bread – 100% Whole Grain
4. Five-Grain Walnut Bread
5. Suji Halwa – Indian Semolina and Raisin Pudding
6. Whole Wheat Sourdough Bread