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berry puffs with orange muscat
cream
Gourmet |
August 2001
Active time: 1 hr Start to
finish: 2 1/4 hr
Servings: Makes 6 servings.
Ingredients
For pastry
1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
For berry purée
1 1/2 teaspoons cornstarch
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup raspberries
1/2 cup blackberries
3 tablespoons sugar
For orange Muscat cream
2/3 cup Essencia or other orange Muscat dessert wine
6 tablespoons chilled heavy cream
1 tablespoon confectioners sugar
1/4 teaspoon finely grated fresh orange zest
For berry topping
1 cup raspberries
1 cup blackberries
Confectioners sugar for dusting
Preparation
Prepare pastry:
Preheat oven to 425°F.
Unfold pastry sheet, then turn over (to
prevent creases from splitting during baking). Cut 6 (4
1/2-inch) triangles from sheet with a long sharp knife and a
ruler.
Arrange triangles on a greased baking
sheet and lightly prick centers a few times with a fork. Bake in
middle of oven until puffed and golden brown, 15 to 18 minutes.
Transfer to a rack and cool.
Make purée while pastry bakes:
Stir together cornstarch, water, and lemon juice in a small
saucepan. Add berries and sugar and simmer over moderately high
heat, stirring and breaking up berries, until thickened, 3 to 4
minutes. Force purée through a fine sieve into a bowl, pressing
hard on solids, then cool purée at room temperature.
Make cream:
Boil wine in another small saucepan until reduced to about 1
tablespoon, 10 to 12 minutes, then cool.
Beat cream with confectioners sugar and
zest in a bowl until it just holds stiff peaks. Fold wine into
cream until just incorporated, then chill.
Split each pastry triangle in half
horizontally and make a sandwich with about 1 1/2 tablespoons
cream. Spread 1 teaspoon purée on top of each pastry, leaving a
1/4-inch border (there will be purée left over). Decoratively
arrange some raspberries and blackberries on top and sift some
confectioners sugar over berries.
Cooks' notes:
• Berry purée can be made 2 days ahead and chilled, covered.
• Orange Muscat cream can be made 8
hours ahead and chilled, covered.
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Paula Deen
Savannah High Apple Pie
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For the Deep Dish Pie
Crust:
6 cups all-purpose flour
2 cups butter-flavored solid shortening (recommended: Crisco)
1 tablespoon salt
3/4 cup cold water
For the Filling:
24 apples, preferably Golden Delicious or Granny Smith, peeled,
quartered and thinly sliced*
3/4 cup all-purpose flour
1 1/2 cups sugar
1 tablespoon ground cinnamon
For the streusel:
1/2 cup (1 stick) butter, softened
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup pecans
1 teaspoon ground cinnamon
4 tablespoons butter
1/4 cup milk
4 tablespoons sugar
1 recipe Caramel Pecan
Topping, recipe follows
*The number of apples
depends on the size of the pie.
Preheat oven to 375
degrees F.
For the Deep Dish Pie
Crust:
Cut flour into butter-flavored shortening. Add salt and stir in enough
water to make stiff dough. Knead slightly together. Chill dough before
using.
Use 1/3 of pie dough
for bottom crust. Roll bottom crust. Lay in pie pan.
For the filling:
Combine apples, flour, sugar, and cinnamon and mix lightly with spatula.
For the streusel:
In a small bowl combine together butter, brown sugar, flour, pecans and
cinnamon. Layer this mix every so often between apples.
Using stainless bowl,
begin layering apples slice by slice, slightly overlapping starting at
the outside circle of the bowl and working towards the center. Push
firmly as the layers build. Round off top layer of apple slices when you
reach the top. Put a single layer of sliced apples in the bottom crust.
Take the pie pan with
the bottom crust in left hand and the stainless bowl of sliced apples in
right hand and invert. Put finger tips under edge of bowl to release the
air and gently lift off. Press and firm apples and straighten. Add
slices of apple to take away sharp edges (so as not to puncture the pie
dough). Add slices of apples to top of pie to round off.
Add 4 tablespoons of butter pats on top of pie.
Roll out top crust using remaining pie dough. Gently place top crust
over the mound of apples. Smooth the sides of pie crust towards bottom
of pie pulling out on extra crust. Pinch down to seal 2 layers together.
Crimp pie for first time. Cut extra crust with the back of a sharp
knife. Re-crimp the edges and push towards the pie.
Brush with milk and
sprinkle sugar rubbing your left hand from the bottom up to evenly
spread your sugar.
Put 5 steam vents with a small knife towards the upper part of the pie.
Do not vent at the top as it will cause the pie to split open as it
bakes.
Bake between 350 to 375 degrees F for 1 hour, 20 minutes to 1 hour 30
minutes or until crust is golden brown.
Let cool for at least 1
hour.
Spread warm Caramel
Pecan Topping on top of crust beginning at the base of the pie above the
fluting and working towards the top.
Serving suggestions:
Drizzle caramel pecan topping with semisweet chocolate, milk chocolate,
and white chocolate.
Cook's Note: To add
candied pecans to pie recipe, use 2 cups of candied pecans, 1 cup
towards the bottom, 1/2 cup towards the middle, and 1/4 cup towards the
top.
Caramel Pecan Topping:
2 (12-ounce) cups melted caramel
3 tablespoons evaporated milk
1 1/2 cup chopped pecan pieces
Melt caramels completely in microwave. Add evaporated milk and stir
until smooth consistency. Add chopped pecans and stir. Spread over pie
starting at base and working in.
Yield: topping for 1
pie |
Vintage Nebraska's Favorite
Dessert recipes
Favorite Wines w/ chocolate recipes:
Frontenac, Chambourcin
Lemon
Bundt Cake with Berry Rhubarb Glaze
| From Food Network Kitchens |
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Cake:
3 1/4 cups cake flour, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup sour cream
Finely grated zest from 1 lemon
1/4 cup lemon juice
2 tablespoons pure vanilla extract
4 large eggs
2 1/4 cups sugar
3/4 cup vegetable oil
Glaze:
1 1/2 cups fresh or frozen finely chopped rhubarb (thawed), about 6
ounces
1 cup (about a 12-ounce jar) red berry jam (such, strawberry, red
current, lingonberry or seedless red raspberry)
1 to 2 tablespoons water
Pinch fine salt
1/2 teaspoon pure vanilla extract
Special equipment: 10-cup bundt pan
Position a rack in the middle of the oven and
preheat to 350 degrees F. Generously brush the bundt pan with shortening
and dust with flour.
Whisk the flour, baking powder, baking soda and salt together in a
large bowl and set aside. In another bowl, whisk the sour cream, lemon
zest, lemon juice and vanilla and set aside.
Whisk the eggs and sugar together in another bowl, stirring
vigorously to lighten the eggs. Gradually whisk in the oil until evenly
combined. Add the sour cream mixture and stir together. Add the dry
ingredients and stir with a wooden spoon just until combined but still a
bit lumpy. Pour the batter into the prepared pan.
Bake the cake until it pulls away from the sides of the pan and a
skewer inserted into the center of the cake comes out clean, about 1
hour. Cool 10 minutes; then unmold cake onto a rack placed over a baking
sheet. Cool. (The cake can be prepared to this point a day ahead.)
When ready to serve. Combine the rhubarb, jam, water and salt in a
small saucepan and simmer until the rhubarb gets translucent and syrupy,
almost jewel like,, about 10 minutes. Add a bit more water, if the glaze
gets too thick . Remove from the heat and stir in vanilla. Let cool
slightly. Spoon some of the glaze over the top of the cake, and reserve
the rest for serving with sliced cake. Serve.
Cook's Note: We like to bake this cake the day before we serve it so
the flavors and texture ripen. If you bake it a day ahead, glaze the day
you plan to serve it.
Copyright 2007 Television Food Network, G.P. All rights reserved
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Flourless Chocolate Cake
| From Food Network Kitchens |
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12 ounces semisweet or bittersweet chocolate,
chopped
12 tablespoons (1 1/2 sticks) unsalted butter
1/4 teaspoon fine salt
6 large eggs, room temperature
1 1/2 cups granulated sugar
Confectioners' sugar and/or cocoa powder, for dusting
Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice
cream
Preheat oven to 325 degrees F. Butter and flour a 9 by 2-inch spring
form pan.
Put the chocolate, butter, and salt in a large microwave safe bowl.
Melt in the microwave on 75 percent power for 2 minutes. Stir and
microwave again until completely melted, about 2 minutes more.
Alternatively, put the chocolate and butter in a heatproof bowl. Bring a
saucepan filled with an inch or so of water to a very slow simmer; set
the bowl on the pan without touching the water. Stir occasionally until
melted.
Beat the eggs and sugar with a standing or handheld mixer until light
and thickened, about 8 to 10 minutes. Fold the melted chocolate into the
whipped eggs until evenly combined.
Pour the batter into the prepared pan and bake until a toothpick
inserted into the center comes out wet but not gooey, about 1 hour and
25 minutes. Remove cake from the oven and cool on a rack.
When ready to serve remove ring from spring form mold. Dust cake with
confectioners' sugar or cocoa powder. Serve with whipped cream or ice
cream if desired.
Copyright 2007 Television Food Network, G.P. All rights reserved
Really Vanilly Whipped cream:
1 cup (1/2 pint) heavy or whipping cream
2 teaspoons pure vanilla paste or extract
2 teaspoons confectioners' sugar
Beat the cream and vanilla in a chilled
non-reactive bowl with a whisk or an electric mixer just until they hold
a loose peak. (Lift the beater from the cream and look at the shape of
the peak at the end of the whisk; it should hold a lazy curve.) Sift the
sugar over the cream and continue to beat just until it holds a soft
peak. Take care not to over beat the cream or it will be look curdy.
Serve, or refrigerate covered for up to 4 hours.
Yield: 2 1/2 cups, about 10 servings
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Raspberry-Lemon Easter Cake
My Favorite Wine : Frontenac Port
| From Food Network Kitchens |
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Cake:
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups sour cream
1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons)
1 tablespoon pure vanilla extract
1 cup (2 sticks) unsalted butter, room temperature, cut into small
pieces
2 cups sugar
1 teaspoon finely grated lemon zest
5 large eggs, room temperature
Icing and Filling:
1 1/4 cups sugar
5 large egg whites
1 1/2 teaspoons freshly squeezed lemon juice
1/4 teaspoon cream of tartar
Pinch fine salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into small
pieces
1/2 cup seedless red raspberry jam
Rabbit Sugar Cookies, homemade or store bought, recipe follows
Candied almonds
Pastel sanding sugars
For the cakes: Position a rack in the lower third
of the oven and preheat to 350 degrees F. Lightly brush 2 (9-inch) round
cake pans with shortening or butter. Line bottoms with buttered
parchment paper and dust with flour.
Sift the flour, baking powder, soda, and salt into a medium bowl;
whisk to combine evenly. Stir the sour cream, lemon juice and vanilla
together in a liquid measuring cup, and set aside.
Beat the butter in a standing mixer with the paddle attachment on
high until light and creamy, about 2 minutes. Stop and scrape butter off
the sides of the bowl. Continue beating while gradually adding the
sugar-- it should take a couple minutes to add all the sugar. Continue
beating until very light and fluffy, about 3 to 4 minutes more. Scrape
down the sides of the bowl and beat in the lemon zest. Add the eggs, 1
at a time, beating well after each addition.
At low speed, add the flour mixture in 3 parts, alternating with the
sour cream in 2 parts, beginning and ending with the flour. Scrape the
sides of the bowl and mix for 15 seconds longer.
Divide the batter evenly between the prepared pans and smooth the top
with a knife. (Lightly tap the pan on the counter so the batter settles
evenly.)
Bake the cakes until a toothpick inserted in the center comes out
clean, about 35 to 40 minutes. Cool in the pan on a rack for 20 minutes;
then turn cakes out onto the rack to cool completely.
For the Icing: Bring a few inches of water to a boil in a saucepan
that can hold a mixer's bowl above the water. Whisk the sugar, the egg
whites, lemon juice, cream of tartar, and salt in the bowl by hand. Set
the bowl above the boiling water and continue whisking until the mixture
is hot to the touch and the sugar dissolves, about 1 to 2 minutes.
Transfer the bowl to a standing mixer fitted with the whisk attachment
and beat the whites at medium-high speed until they almost holds a stiff
peak and are cool, about 10 minutes. Beat in the butter, a little at a
time, until the icing is smooth and spreadable.
(If the icing separates, just keep beating and it will come back
together.)
To assemble the cake: Slice each cake in half horizontally with a
serrated knife, to make 4 even layers, taking care that they are as flat
and straight as possible.
Set a large flat plate on a large inverted bowl or bottom of a salad
spinner (of course, if you have a cake stand, use that), dabbing a
little frosting on the bottom of the plate to secure it. Place a cake
layer top side up on the plate. Using an offset spatula spread about
half of the jam in a thin layer over the first cake layer, leaving about
1/4-inch border along the outside. Lay the second cake layer on top,
stacking it as straight as possible. Using an offset spatula spread
about 1 cup of the icing on the top layer. Place a third cake layer on
top. Spread remaining red raspberry jam over the cake layer and place
the final layer on top, pressing down lightly to secure all 4 layers
together. Spread about 3/4 of the remaining icing around the sides with
a knife or offset spatula, then ice the top of the cake. Use an offset
spatula to smooth icing as much as possible. Press plain or iced cookies
around the sides, taking care to leave space to cut the cake. Garnish
with additional candied almonds and sprinkle the top of the cake with
pastel colored sanding sugars.
Serve immediately or set aside at room temperature for up to 2 hours
before serving. If refrigerating the cake, bring to room temperature 30
minutes before serving.
Cook's Note: Double wrap the cake in plastic wrap and store in the
freezer for up to 2 months.
Copyright 2007 Television Food Network, G.P. All rights reserved
Sugar Cookies for Decorating (and eating):
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup confectioners' sugar
2 large eggs
1 1/2 teaspoons vanilla paste or vanilla extract
Whisk the flour, baking powder, and salt in a
medium bowl.
Beat the butter and both sugars in another medium bowl with an
electric mixer on medium-high speed until light and fluffy, about 30
seconds. Add the eggs and vanilla mixing until fully incorporated.
Slowly add the flour mixture, and continue beating just until the dough
comes together, stopping and scraping down the sides of the bowl as
needed.
Divide dough in half, pat into disks, wrap in plastic wrap and
refrigerate until firm, at least 2 hours.
Generously flour a clean work surface. (For a nice, even layer of
flour, lightly sift flour over the work surface.) Gently roll chilled
dough about 1/4-inch thick. Cut into desired shape using a cookie
cutter, working quickly enough so dough remains chilled. If dough gets
too soft, refrigerate on a lined baking sheet until firm again, about 30
minutes.
Transfer cut cookies to un-greased baking sheets, leaving about
1-inch between cookies. Refrigerate the formed cookies for at least 30
minutes. Lightly dust off excess flour with a dry pastry brush. (Excess
dough can be pressed into a disk, chilled and re-rolled.)
Preheat the oven to 325 degrees F. Bake the cookies, until the
bottoms are golden, about 12 to 15 minutes depending on shape. Cool on
the baking sheets until firm enough to transfer to a rack to cool.
Decorate as desired and serve. Store in an airtight container at room
temperature for up to 1 week.
Yield: 4 to 5 dozen 2 1/2-inch cookies, depending on shape
Prep Time: 20 minutes
Cook Time: 20 minutes
Inactive Prep Time: 3 hours
Ease of preparation: easy
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Red Wine Poached Pears
with Mascarpone Filling
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Difficulty:
Medium
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 6 servings
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6 firm Bartlett pears
1 bottle Nebraska red wine Suggestion: DeChaunac
1 vanilla bean, whole
2 cinnamon sticks
2 bay leaves
2 cups sugar
2 (8 ounce) containers mascarpone cheese, softened
1/2 cup heavy cream
Pinch cinnamon
1/2 cup powdered sugar
2 tablespoons butter
Peel pears
and leave stem intact. In a large saucepan, bring wine and an
equal amount of cold water to a simmer. Split vanilla bean
lengthwise and add to wine and water mixture. Add cinnamon
sticks, bay leaves and sugar, to taste. Add pears to liquid and
simmer for about 20 minutes or until tender. Cool pears in wine
mixture to room temperature. You can refrigerate them in the
poaching liquid until you're ready to fill them.
Remove stems from pears and
set stems aside. Core pears with an apple corer, leaving pear
whole.
Whisk together mascarpone
cheese, heavy cream, pinch cinnamon and powdered sugar until
smooth. Transfer to a pastry bag, or if you do not have one, use
wax paper tightly wrapped into a cone with the corner snipped
off. Pipe filling into cored pears and finish by putting the
stems gently into the mascarpone filling on top of the pears.
Bring sauce up to a simmer and
reduce by half. Add butter to reduced sauce and stir until
combined. Spoon generously over pears. Cool to room temperature
before serving. |
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HONEY APPLE CAKE
One of the traditions of Rosh Hashanah,
the Jewish New Year, includes pairing honey with apples, in the
hope of sweetness in the coming year. The custom is to dip apple
slices into honey. I decided to combine the apples and honey in
one cake. The result is moist, subtly spiced, and deliciously
sweet. I bake this in a round pan, symbolic of the hoped-for
fullness in the new year. This cake can be served not only on
Rosh Hashanah but over the course of the year as well.
3 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1 cup plus 2 tablespoons sugar
2 tablespoons vegetable oil
2 extra-large eggs
1 cup honey
3/4 cup Nebraska Edelweiss wine
2 large McIntosh apples, peeled, cored, and finely chopped
1. Preheat the oven to 350°F. Grease the
bottom and sides of a 10-inch angel food cake pan. Cut a piece
of parchment paper to fit the bottom and line the pan with it.
Do not grease the paper.
2. Onto a large sheet of wax paper, sift together the flour,
baking soda, baking powder, cinnamon, salt, and nutmeg.
3. In the bowl of a standing electric mixer fitted with the
paddle attachment, combine the sugar, vegetable oil, and eggs.
Beat on medium speed until combined.
4. Turn the machine off and add the honey. Beat on low speed
until blended. Increase the speed to medium and beat for 30
seconds.
5. Turn off the machine again and add the dry ingredients,
alternating with the wine, until the batter is combined. (The
batter will be loose.)
6. With a wooden spoon, stir in the chopped apples.
7. Pour the batter into the prepared pan and smooth the top.
Bake for 1 hour 20 minutes, or until the cake is deep golden on
top and a cake tester inserted in the center comes out clean.
Remove the pan from the oven to a wire rack and let it stand for
5 minutes. Remove the sides of the pan and carefully remove the
cake from the bottom. Let the cake stand right side up on a wire
rack to cool. Store the cake, covered in plastic wrap, in the
refrigerator for 1 week.
To Freeze: Make the cake as directed in
the recipe, let it cool completely, then wrap it well in plastic
wrap and place it in a large freezer bag. Freeze for up to
several weeks.
To Defrost: Remove all the wrappings and let it stand at room
temperature until ready to serve.
Makes one 10-inch tube cake, or 10 to 12 servings.
ICE CREAM WITH FIGS POACHED IN
PORT
AND STAR ANISE
Here’s a super-sophisticated yet
easy-to-make topping for ice cream. Serve shortbread cookies
alongside.
Ingredients
1 750-ml bottle Nebraska Chambourcin wine
2 cups water
16 dried Calimyrna figs, stemmed, each cut into 8 wedges
1 cup sugar
2 whole star anise*
1 vanilla bean, split lengthwise
8 4x1/2-inch strips lemon peel (yellow part only; from 2
lemons), removed with vegetable peeler
3 pints vanilla ice cream
Preparation
Combine first 7 ingredients in heavy large
saucepan. Bring to boil over high heat, stirring until sugar
dissolves. Reduce heat and simmer until figs soften, stirring
occasionally, about 15 minutes. Using slotted spoon, transfer
figs to bowl. Increase heat to high and boil poaching liquid
until syrupy and reduced to 1 1/3 cups, about 20 minutes. Pour
syrup over figs in bowl. Cool. Refrigerate until cold, at least
2 hours. (Can be made 4 days ahead. Cover and keep
refrigerated.)
Scoop ice cream into dessert goblets.
Remove star anise and vanilla bean from fig mixture. Spoon figs
and syrup over ice cream and serve.
* Brown star-shaped seedpods available
at Asian markets and specialty foods stores and in the spice
section of some supermarkets.
Makes 8 servings.
My Favorite during the summer months: Fruit
Smoothies
Instead of using water, why not try 8 oz.
of your favorite Nebraska White Wine
LADY APPLES IN
NEBRASKA ICE WINE GELEE
Nebraska’s Edelweiss ice wine gets its particular sweetness and deep golden
color from frozen Edelweiss grapes: The presence of water crystals during
pressing increases the sugar content of the resulting wine. Nebraska’s Last
Chance Winery produces the only ice wine in Nebraska. Sophisticated-looking
and intensely Edelweiss ice wine, this seasonal dessert is delicious on its
own or as a complement.
Active time: 15 min
Start to finish: 4 1/4 hr (includes chilling)
1 lemon
2 3/4 lb lady apples (24 to 28)
1 1/2 cups Nebraska ice wine
3/4 cup sugar
Remove 2 (4- by 1-inch) strips of zest from lemon with a vegetable peeler,
then halve lemon crosswise.
Peel top 1/2 inch of
each apple, leaving stem and rest of skin intact. Rub cut side of a lemon
half over peeled part of apples. Arrange apples, stem ends up, in 1 layer in
a 12-inch heavy skillet. Add zest and ice wine to skillet,
then sprinkle sugar over apples. Bring to a
simmer over moderate heat, swirling skillet occasionally, then reduce heat
to low and cover skillet. Poach until apples are tender but still hold their
shape, 20 to 50 minutes. Check apples frequently after 20 minutes and
transfer as cooked to a bowl.
Discard zest and
spoon cooking liquid over apples. Chill, covered, until cold, at least 3
hours (liquid will gel slightly). Bring to room temperature just before
serving.
Cooks' note:
Apples can be chilled up to 3 days.
Makes 8 servings.
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Blueberry-Nebraska Frontenac Ice Recipe
Source: Anonymous
Yield: 8 servings
RECIPE INGREDIENTS
2 cups fruity Nebraska Frontenac
1 cup sugar
2 1/2 cups blueberries
RECIPE METHOD
Combine the wine and sugar in a medium saucepan. Bring to a boil;
cook until sugar dissolves, stirring occasionally. Add blueberries;
return to a boil. Cook 1 minute. Remove from heat, and cool. Spoon
blueberry mixture into a blender; process until smooth. Cover and chill.
Pour mixture into the freezer can of an ice-cream freezer; freeze
according to manufacturer's instructions. Spoon into a freezer-safe
container; cover and freeze at least 1 hour.
Serving size: 1/2 cup
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