by Kathy Douglas | Jun 1, 2017 | Desserts
Quick to prepare, these cookies are a combination of almond flour, butter, confectioner’s sugar, vanilla, and blood orange zest. Sweetened with a bit of blood orange marmalade filling, you’d never know our crunchy picnic cookies are gluten free. If you can’t find blood oranges, just substitute tangerine or orange for the zest and marmalade. Make your dessert the complete Italian indulgence – serve with a Hard Italian Soda by Bravazzi!
INGREDIENTS
Cookies
2 cups almond flour, quality brands such as Bob’s or King Arthur
6 tablespoons butter, room temperature
6 tablespoons confectioner’s sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon blood orange zest
2 tablespoons plus two teaspoons Blood Orange Marmalade
Icing
1 cup confectioner’s sugar
1 tablespoon milk
2 teaspoons light corn syrup
¼ teaspoon almond extract
INSTRUCTIONS
To Make the Cookies
Preheat the oven to 350. Line a baking sheet with parchment paper. Mix all of the ingredients in a small bowl until dough forms.
Scoop 1 ½ ” balls of dough onto a parchment lined the pan. Using your thumb or a spoon, press an indentation into the center of each ball of dough. Scoop and press all the dough then place in the refrigerator to chill for one hour. Line two baking sheets with parchment paper. Arrange the balls of dough about 1 ½ ” to 2″ apart. Fill each impression with about ¼ teaspoon of marmalade. Be careful, don’t overfill or your filling could boil out during baking.
Bake the cookies for 10-12 minutes, until they start to turn light golden brown on top. Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before icing. Makes about 20-24 cookies.
To Make the Icing
In a small bowl, stir together confectioner’s sugar and milk until smooth. Add in corn syrup and almond extract, beating until icing is smooth and glossy. If frosting is too thick, add a little more milk. Drizzle over the cooled cookies.
We adapted this recipe from the fabulous bakers at King Arthur Flour.
by Kathy Douglas | May 15, 2017 | Breakfast, Desserts
Perfect for a spring breakfast, brunch, or dessert, our Sour Cream and Cardamom Quick Bread is swirled inside and topped with a delicious Walnut Streusel. Moist and delicious, you can also bake the bread in cute mini loaf pans to give as gifts.
Remember to avoid over mixing the batter; combine until the dry ingredients are just moistened. Be sure to bake in the center of a preheated oven and test for doneness by inserting a wooden pick into the center of the loaf. This quick bread freezes well, so you can bake ahead and wrap tightly in foil before freezing.
INGREDIENTS
For the Cake
6 tablespoons unsalted butter, room temperature, plus more for the loaf pan
¾ cup sugar
1 large egg, plus 1 egg yolk, room temperature
1 teaspoon pure vanilla extract
¾ cup sour cream
1¼ cups cake flour
1 teaspoon baking powder
½ teaspoon cardamom
¼ teaspoon baking soda
¼ teaspoon kosher salt
For the Streusel
¼ cup dark brown sugar
½ cup all-purpose flour
1½ teaspoons ground cardamom
¼ teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into small cubes
¾ cup chopped walnuts, toasted
For the Icing
1 cup confectioners’ sugar
1 tablespoon egg white powder
½ teaspoon vanilla
¼ cup milk
INSTRUCTIONS
Preheat the oven to 350 degrees. Grease an 8″x4″ loaf pan with softened butter. Then line the bottom and 8″ sides with one long piece of parchment paper. Be sure to have the paper long enough to hanging over the edges to help remove the loaf from the pan. Grease the parchment then flour the inside of the pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and all the sugar has dissolved into the butter. Add the egg and egg yolk, one at a time, then add the vanilla and sour cream. In a large bowl, combine the flour, baking powder, cardamom, baking soda, and salt. Turn the mixer to low and add the flour mixture to the batter, mixing until just combined. Remove the bowl from the mixer and stir the batter once or twice with a spatula to assure all ingredients are combined.
To make the cardamom streusel, in another bowl, add the brown sugar, flour, cardamom, salt, and butter. Using your fingers, cut in the butter until it forms a crumble. Insert the walnuts and combine.
Spoon half the batter into the pan and spread it out with an offset spatula. Sprinkle with 1/2 of the streusel. Spoon the rest of the batter in the pan, spread it evenly again, and add the remaining streusel on top. Place in the oven and bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at 10 minutes. Run a knife around the sides without parchment and using the excess parchment, carefully lift the cake out. Remove all the parchment paper and cool completely on a rack. Whisk the confectioners’ sugar and egg white powder. Add the vanilla and milk together, then whisk in the sugar/ egg white powder to make a thick icing. Using a fork, drizzle over the loaf. Let the icing set and serve.
by Kathy Douglas | May 8, 2017 | Desserts
This rich and decadent dessert is the perfect gift for Mom on Mother’s Day. A sweet and thick Grand Marnier custard is poured over layers of cubed Brioche bread, then baked in the oven and topped with a warm Orange and Grand Marnier Sauce making it truly a comfort dessert.
For the Bread Pudding
4 large eggs
3 cups Half and Half
¼ cup sugar
2 tablespoons Grand Marnier
¼ teaspoon cinnamon
½ teaspoon vanilla
4 cups 1” cubed brioche bread, day old preferred.
For the Sauce
¼ cup freshly squeezed orange juice, strained
1 ½ teaspoons sugar
Zest of one orange
3 tablespoons butter, cut into small cubes and slightly softened
1 tablespoon Grand Marnier liqueur
INSTRUCTIONS
For the Bread Pudding
In a large bowl, whisk the eggs and Half and Half until thoroughly combined. Add the sugar, Grand Marnier, cinnamon, and vanilla. Whisk again until combined. Fill four 12-ounce soufflé or custard dishes with the bread, evenly divided. Pour the mixture over to cover. Rest for five minutes and add any extra liquid over the bread. Let stand, pressing down on the bread occasionally, until it is evenly soaked, about 20 minutes.
Preheat the oven to 350°F. Set the dishes in a large, shallow roasting pan. Add very hot tap water to the roasting pan to come halfway up the sides of the dishes. Bake the pudding until a knife inserted near the center comes out almost clean, 30 to 40 minutes. Serve warm or at room temperature with the sauce.
For the Sauce
In a small saucepan over medium heat, add the strained orange juice, sugar, and finely grated orange zest, stirring often until the sugar dissolves. Increase heat and bring to boil. Cook for 3-4 minutes until the mixture becomes syrupy.
Add the butter cubes to the saucepan, a few at a time, while whisking constantly. When thoroughly blended, remove from heat and whisk in the Grand Marnier. Serve poured over the bread pudding.
by Kathy Douglas | Apr 21, 2017 | Desserts
Looking for something new this Derby? Skip the pie and try this tasty treat! We make our tart with a ground pecan crust filled with bourbon chocolate ganache. Topped with a dollop of fresh cream, it’s perfect for your Derby Day Festivities. This tart is all about the chocolate, so be sure to buy a high-quality chocolate. If you’re using bourbon in the whipped cream, any bourbon will do; however, we prefer Makers Mark for its sweet flavor.
INGREDIENTS
Crust
1 cup pecans
1 cup all-purpose flour
1 tablespoon unsweetened cocoa
½ teaspoon salt
1 large egg yolk
1 tablespoon cold water
6 tablespoons unsalted butter, softened to room temperature
6 tablespoons sugar
Filling
8 ounces fine chocolate, like Scharffen Berger or Ghirardelli
1 cup cream
6 tablespoons of softened butter
2 tablespoons bourbon
Whipped Cream
1 cup heavy cream
3 tablespoons confectioners’ sugar
1 tablespoon bourbon (optional)
1 teaspoon vanilla extract
Chocolate Bourbon Tart
INSTRUCTIONS
Butter a 9” square or round tart pan with fluted sides and a removable bottom. Place on a baking tray.
Preheat the oven to 350 degrees. Place the pecans on a baking tray and toast the pecans for 10 minutes. Remove from the oven and cool. Place in a food processor or mini chopper and grind until fine ground.
In a large bowl, combine the ground, cooled nuts, flour, cocoa, and salt; set aside. In a separate bowl add the butter and sugar. Using a hand or stand mixer, cream the butter and sugar together, mixing for about 3-4 minutes on medium speed, scraping the bowl down as needed. Add the egg and water and beat for another minute. Reduce the speed to low and add the flour mixture. Mix until just combined. Add the dough to the buttered tart pan and press to fit the bottom and all the way up the sides. Cover with plastic cling wrap and refrigerate for 3-4 hours.
Preheat the oven to 375 degrees. Line the tart pan with buttered foil (butter side down on the dough) and fill with pie weights or beans. Bake for 20 minutes. Remove the foil and the weights. Return the crust to the oven and bake 10 minutes longer. Remove from the oven and cool completely.
In a bowl, add the chopped chocolate. In a small saucepan, heat the cream to very hot. Pour the cream mixture over the chocolate and stir to melt the chocolate completely. Add the butter, one tablespoon at a time, melting completely before adding the next tablespoon. Stir in the bourbon. Pour the chocolate ganache into the tart shell and smooth the surface. Chill until set. Remove and bring to room temperature before cutting.
Fresh Whipped Cream
INSTRUCTIONS
In the refrigerator, chill a medium metal bowl and the beaters to an electric mixer for 20 minutes. Add the cold cream to the bowl and using an electric mixer, beat the cream with the sugar until soft peaks form. Add bourbon (if using) and vanilla and continue to beat until stiff peaks form.
Serve with the tart.
by Kathy Douglas | Apr 18, 2017 | Desserts
Perfect for spring or summer parties, these quick and easy tartlets make a tasty treat for any social occasion. The recipe comes together is a short time and can be refrigerated until ready to serve. You can make your lemon curd or use a high-quality jarred version such as Williams-Sonoma, Stonewall Kitchens, or Wilkin and Sons.
INGREDIENTS
30 frozen filo tartlet shells
½ stick butter
1 cup sugar
One large egg and one large egg yolk
1 ½ tablespoons flour
½ cup buttermilk
½ teaspoon vanilla
Pinch cinnamon
5 tablespoons lemon curd, high quality jarred or homemade
15 raspberries, sliced in half
30 baby mint sprigs, optional
INSTRUCTIONS
Preheat the oven to 350 degrees. Set the frozen filo shells on a cookie sheet. Add the butter and sugar to a large bowl. Using a hand mixer, combine them until light and fluffy. Incorporate the eggs and mix in well. Add the flour and mix until combined. Add the buttermilk, vanilla, and cinnamon, mixing again until well combined. Carefully spoon into the filo cups. Bake for 15 minutes and then cool completely.
When cooled, add ½ teaspoon of lemon curd to each cup. Top with ½ of a raspberry and mint sprig, if using. Keep chilled until ready to serve.
by Kathy Douglas | Mar 20, 2017 | Desserts
Making crème brûlée is very easy. It starts with simple custard-filled ramekins baked in a water bath. You can make it ahead for your next party, then add the sweet crackly vanilla sugar top right before serving. You don’t need a kitchen torch to brûlée the top. However, we must admit, we love our kitchen torch. You can use the broiler setting in your oven; be sure to watch carefully, so your sugar doesn’t burn. You can make your vanilla sugar by adding a whole vanilla bean to 2 cups of white sugar. Store in a jar for three days, shaking daily. The longer you store the bean in the jar, the stronger the vanilla flavor.
INGREDIENTS
1 ¼ cups heavy cream
½ cup whole milk
2 ounces chopped dark chocolate
3 large egg yolks
1/3 cup vanilla sugar
1 ½ tablespoons Rivulet Pecan Liquor
Extra vanilla sugar for the topping
INSTRUCTIONS
Preheat the oven to 325F. Place six ramekins or Crème Brûlée Dishes on a baking sheet. Heat an electric or stovetop kettle full of water to hot.
Add the cream and milk to a large saucepan, bring to just to a boil. Remove from the heat and add the chopped chocolate; stir to melt completely.
In a medium bowl, whisk the egg yolks, vanilla sugar, and Rivulet Pecan Liquor together until well blended. While you continue to whisk, slowly drizzle in about ½ cup of the hot chocolate milk and cream mixture; whisk until well combined. Continuing to whisk, slowly pour in the remainder of the chocolate milk and cream mixture and whisk until thoroughly combined.
Pour the mixture evenly into the 6 ramekins. Place the ramekins into a large cake pan or roasting pan. Carefully pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brûlée is just set, but still a little movement in the center, approximately 40 to 45 minutes. Cool completely.
Tightly cover each baked custard with plastic wrap and refrigerate for at least 3 hours, overnight is preferred and for up to two days. Note: Chill the custards thoroughly for the sugar to be successfully caramelized.
Sprinkle the top of each custard evenly with 1 tablespoon of vanilla sugar. Brown the caramel using a kitchen torch or the broiler in the oven. If broiling, watch carefully, so the topping doesn’t burn. Serve immediately.
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