ITALIAN ALMOND PLUM CAKE

ITALIAN ALMOND PLUM CAKE – this is the perfect picnic cake, pot luck cake, brunch cake, tea or cocktail time cake! 1 ½ cups all-purpose flour 2 tsp. baking powder ½ tsp. kosher salt ½ teaspoon almond extract 1 large egg ¾ cup sugar ½ cup whole milk ¼ cup vegetable oil 12 Italian plums, pitted and cut in quarters Topping: 1 heaping tablespoon brown sugar ½ cup sliced almonds 2 tablespoons flour ¼ tsp. ground cinnamon 3 tablespoons cold unsalted butter, cut into small pieces Preheat the oven to 375˚.  Grease a 9” x 2” round heavy-duty cake pan with vegetable pan spray. In a medium-size bowl, whisk together the flour, baking powder, and salt. In a separate bowl, combine the almond extract, egg, sugar, milk, and oil; whisk until smooth. Fold the wet mixture into the flour mixture and stir until just blended. Spoon the batter into the prepared pan and smooth out the top. Arrange the plum quarters on the batter, in not any particular fashion.  They will be covered with the topping anyway. Combine the brown sugar, almonds, flour, cinnamon, and the butter (use a pastry cutter to make sure the butter is evenly distributed) and then sprinkle the mixture over the plums. Bake for 35 minutes on middle until the top of the cake is golden, the plums are soft, and a toothpick inserted into the center of the cake comes out clean, Cool slightly before serving. Invert over on a platter, then invert back again so top is up, sprinkle with powdered sugar on top. Serves 8.

PEACH AND BLACKBERRY CRISP  Filling: 1-1/2 pounds peaches (about 3), pitted and cut into 1/2-inch thick wedges 4 cups blackberries, rinsed 1 tablespoon cornstarch Zest of 1 lemon + juice 1/2 cup granulated sugar Crisp Topping: 3/4 cup all-purpose flour 3/4 cup firmly packed light brown sugar 1/2 cup old-fashioned rolled oats 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3/4 stick (6 tablespoons) cold unsalted butter, cut into small pieces 1/2 cup coarsely chopped pecans, walnuts, almonds, hazelnuts or pistachios SERVE with: PEACH CARAMEL ICE CREAM or whipped cream In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon zest and juice, and sugar until the mixture is combined well. In a small bowl stir together flour, brown sugar, oats, salt, cinnamon, and nutmeg; add the butter, mixing the mixture until it resembles coarse meal, and stir in nuts of choice. Spread the peach mixture into a 13- by 9-inch (3 quart) baking dish, sprinkle the oat/nut mixture evenly over it, and bake the crisp in the middle of a preheated 350° oven for 45 to 50 minutes, or until the top is golden. Cool slightly; serve the crisp with the ice cream. Serves 8. PEACH CARAMEL ICE CREAM (this is a variation of the ice cream recipe given last week.  I made it this week to pair with the crisp.) Ingredients:  2 cups heavy whipping cream 14-ounce can sweetened condensed milk 2 teaspoons vanilla bean paste 1 cup finely chopped peeled fresh peaches 2 tablespoons bottled caramel sauce In a mixing bowl, beat the cream until just starting to thicken.  Add the condensed milk and vanilla bean paste, beat for another 30 seconds just until thickened slightly.  Fold in the peaches.  Beat for another 10 seconds to incorporate. Pour mixture into an 8” x 3” loaf pan, and then swirl the caramel sauce into the mixture using a dull knife to swirl evenly. Freeze for at least 4 hours. Serves 8.

LAVENDER LEMON BERRY BREADPUDDING

LAVENDER LEMON BERRY BREADPUDDING

Ingredients:

• 2 tablespoons culinary lavender buds
• 1/2 cup whole milk
• 8 large eggs
• 3 cups half and half
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• zest of 1 lemon
• 1 pound loaf challah or other soft egg based bread such as brioche, cut into small 1 inch cubes
• 1 pint fresh mixed berries such as raspberries, blueberries, blackberries

Place the lavender buds in the milk in a saucepan, bring to a simmer, turn off the heat, and then allow the lavender to steep in the milk for 20 minutes.  Pour through a sieve into a large mixing bowl. 

Beat the eggs in the bowl with the lavender scented milk, add the half and half, sugar, vanilla extract, lemon zest and beat until blended.  Stir in the bread cubes and berries.  Allow the mixture to sit for at least 1 hour before pouring into a greased baking pan (9” x 13”).

Bake, covered loosely with foil, in preheated 350˚ oven for 55 minutes.  Remove foil and bake an additional 10 minutes until puffy and center is cooked through.  Cool slightly.  Serve a portion with berry ice cream.  Makes 8-12 servings.

MIXED BERRY ICE CREAM

MIXED BERRY ICE CREAM - the easiest ice cream you will ever make!

I was reading the local island paper “food section” this week and came across this recipe for ice cream, made without an ice cream machine.  I had to try it.  It was deliciously easy.  I can’t believe how amazing it turned out.  Use whatever add ins you want, but the berries were perfect.  Try bottled caramel sauce and some sea salt, espresso powder and chocolate chips, etc.  You can create almost any flavor imaginable. 

Ingredients:

• 2 cups heavy whipping cream
• 14 ounce can condensed sweetened milk
• 2 teaspoons vanilla bean extract
• 1 cup chopped mixed berries (I used blueberries, raspberries, strawberries)

In a bowl, beat the cream until soft peaks start to form. Add the condensed milk and vanilla bean extract.  Beat for another 30 seconds.  Cream should be lightly fluffy, not completely stiff.  Fold in the berries.  Pour mixture into an 8” loaf pan.  Freeze for at least 4 hours. 

Serve as desired.  Makes about 1 quart. 

FRESH MARIONBERRY PIE

FRESH MARIONBERRY PIE  Marionberries are a local berry, a cross between a raspberry and blackberry.  Substitute raspberries and blackberries in equal proportions if you live outside Oregon or Washington states. Ingredients: 4 pints marionberries 1/2 cup sugar 2 teaspoons corn starch 1 teaspoon vanilla extract zest and juice of 1 lemon 1/2 teaspoon kosher salt In a bowl, gently combine the ingredients until blended. Place a 10” prepared pie crust in a deep pie pan, pour in the filling, top a second pie crust.  Crimp the edges, cut 5 slits in the crust and brush with egg wash and sprinkle lightly with 2 tablespoons turbinado sugar. Egg wash:  1 egg beaten with 1 tablespoon cream Bake on a baking sheet (to prevent spillage) for 55 minutes in preheated 350˚ oven.  Serve slightly warm with a scoop of Tillamook’s Marionberry Berry Pie Ice Cream (or your favorite flavor.)  Serves 8.

TARTE TATIN

TARTE TATIN 2 T. butter 1 cup sugar 3-4 large Granny Smith apples, peeled, cored and thinly sliced 1 sheet store-bought frozen puff pastry, thawed and rolled out Vanilla ice cream or whipped cream In an 8” oven proof skillet, (cast iron works best), heat butter and sugar and cook on medium heat for 5-6 minutes until sugar is caramelized. Don’t keep stirring it, and when you do, make sure you use a wooden spoon or heat proof spatula.  No metal spoons, please.  Watch this process carefully for the sugar will caramelize quickly.  Place the sliced apples on caramel in decorative manner, being careful not to burn your fingers.  Cut the pastry sheet into an 8” diameter circle.  Place pastry on top of apples, bake in 425˚ oven for 25 minutes or until golden brown.  Remove from oven; cool slightly and carefully invert the tart onto a serving platter.  Cut into 6 wedges and serve with vanilla ice cream or whipped cream.  Serves 6. Note: This is an easy dessert with only 4 ingredients. Allow the tart to cool slightly before inverting, lifting the apples on the bottom with a spatula to insure the apples are not sticking to pan.  Make sure you use a cooking apple such as Granny Smith, for others will be too juicy and make the tart soggy.

KAHLUA SCENTED CHOCOLATE BREAD PUDDING WITH BOURBON SAUCE

KAHLUA SCENTED CHOCOLATE BREAD PUDDING WITH BOURBON SAUCE Ingredients: 10 large eggs 1 cup sugar 1 T. vanilla extract 1 cup chocolate chips, melted 1 quart half and half 1 lb. soft bread, cut into cubes (at least 8 cups) ¼ cup Kahlua ½ cup chopped pecans, walnuts or macadamia nuts 2 T. melted butter In a large bowl, combine eggs, sugar and vanilla, .  Whisk until combined. In another bowl, combine the melted chocolate and the half and half.  Add to egg mixture.  Add bread, Kahlua and nuts.  Mix well. Place melted butter in a  9” x 13” baking pan. Pour the bread mixture into pan.  Spread evenly.  Cover loosely with foil.  Bake in 350˚ oven (middle shelf) for 1 hour.  Uncover and bake an additional 10 minutes or until puffed and center is set. Cool.  Cut into 9 pieces.  Serve with bourbon sauce. BOURBON SAUCE 4 T. butter 2 cups confectioner’s sugar ¼ cup bourbon or rum or other favorite “flavoring” 1 tsp. vanilla extract zest and juice of 1 orange In medium saucepan, heat butter.  Slowly add sugar.  Whisk on low heat to combine. Off the heat, add the bourbon, vanilla, orange zest and juice.  Return to heat and stir well, cook on low for 1 minute. Serve warm over bread pudding.

LEMON CAKE WITH RASPBERRIES AND PISTACHIOS

Ingredients: Nonstick vegetable oil spray 1 3/4 cups all-purpose flour 1 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 4 large eggs 1 cup sugar 2 teaspoons vanilla extract 1 teaspoon lemon extract 2 tablespoons finely grated lemon zest 1 tablespoon fresh lemon juice ½ cup canola oil ¼ cup olive oil 1 cup fresh raspberries (about 4 ounces) ¼ cup chopped pistachios 2 tablespoons turbinado sugar LEMON GLAZE:  ¼ cup sugar ¼ cup fresh lemon juice Powdered sugar Preheat oven to 350°. Spray a 9" diameter cake pan with nonstick spray. Line the pan with a round of parchment paper.  Spray the paper, also. Whisk flour, baking powder, and salt in a small bowl. Using an electric mixer, beat eggs and sugar until light and fluffy, about 3 minutes. With mixer running, add vanilla and lemon extracts, and 1 tablespoon lemon juice, and then gradually add oils, mixing just until combined. Fold in lemon zest and dry ingredients. Scrape batter into prepared pan and smooth top. Sprinkle the berries, pistachios and turbinado sugar over the batter. Bake cake until a tester inserted into the center comes out clean, 45-55 minutes. For glaze: In a small saucepan, bring 1/4 cup sugar and 1/4 cup lemon juice to a boil, stirring to dissolve sugar; cool slightly. Remove the cooked cake from oven. Cool slightly, invert onto a plate, remove the parchment paper, and then invert back onto a serving platter.  Brush the top of the cake with the glaze.  Cool to room temperature.  Sprinkle with powdered sugar just before serving. Cake can be made 2 days ahead. Store wrapped tightly at room temperature.

STRAWBERRY RHUBARB CROSTATA

 
Ingredients:

• 1 prepared pie crust (Pillsbury)
• 2 cups finely diced fresh strawberries
• 3 rhubarb stalks, trimmed, thinly sliced (about 2 cups)
• ¾ cup sugar
• ½ teaspoon kosher salt
• 1 tablespoon cornstarch
• Zest of 1 orange

 
Egg wash:

• 1 egg beaten with 1 tablespoon cream
• Turbinado (raw sugar) 

Place the pie crust on parchment lined baking sheet.  In a bowl, toss the strawberries, rhubarb, sugar, salt, cornstarch, and orange zest until mixed well.  Place on pie crust, leaving a 1½ inch border. Fold up the border around the filling, looking rather rustic.  Brush the edge with egg wash and sprinkle the entire crostata lightly with turbinado sugar.  Bake on middle rack of 350˚ oven for 25-30 minutes until golden brown.  Remove.  Cool to room temperature.  Cut into 8 pieces.  Serve with vanilla ice cream or other flavor of your choice which goes well with strawberries (salted caramel, strawberry, raspberry, pecan, etc.)
 

MARIE ANTOINETTE SPRING STRAWBERRY CREAM CAKE

My adaptation of what a Marie Antoinette cake would appear to be since its floral design is so classic Marie and her elaborate, ornate French style.  It’s an easy to do cake for a special birthday, Mother’s Day, or just because it’s April and you have the first of the herbs and flowers blooming in the garden.  I am cheating a bit by using a boxed mix, but trust me, after all the tampering with the recipe, you will never be able to distinguish it from a homemade genoise.  Ingredients:

• 3 large eggs

• 4 ounces unsalted butter, melted

• 1 cup water

• 1 teaspoon vanilla bean paste or vanilla extract

• 1 box French vanilla cake mix with pudding

In a bowl, beat the eggs, butter, water and vanilla until combined, about 1 minute with a hand mixer.  Add the cake mix and beat for another 2 minutes on medium speed.
 
Have two 8 inch cake pans sprayed with vegetable oil spray and then lined with two circular pieces of parchment paper to fit the pans.  Spray the parchment, too.
 
Divide the batter evenly between the two pans.  Tap the counter with the pans to release any air bubbles.  Bake on middle rack of 350˚ oven for 25-28 minutes just until golden brown and when a wooden skewer inserted in the center comes out clean.  Allow to cool for 30 minutes.
Pick the greens and flora from your garden or use a bouquet of flowers that you know have not been sprayed with any pesticides. 
Miniature rose petals

FILLING:

1 pint heavy cream

8 ounces whipped cream cheese

1 teaspoon vanilla extract

¼ cup powdered sugar

Place the cream in a medium bowl.  Beat for 2 minutes on low just until thickened slightly.  Add the cream cheese, vanilla and powdered sugar and beat for 1 additional minute on medium speed until thickened to spreading consistency.  Remove half of the cream to another bowl.  In the remaining cream add 1 pound fresh strawberries (reserve a large one for later use), washed, dried, hulled and each cut into eighths. With a spatula, mix well.

TO ASSEMBLE:

Turn the cakes over onto a cake rack.  Remove the parchment paper, and then turn upright again.  With a sharp bread knife, cut off about 1/8 inch from the tops of each cake to make a flat surface.  Place 4 small sheets of parchment on the serving plate you will use to present the cake.  Place the first cake top side down onto the parchment.  Spread the strawberry cream filling on the cake, flat side up.  Place the second cake on the filling, cut side down, again.  Press lightly.  Using the remaining cream filling and with an offset spatula, spread the cream on the top and sides of the cake. 

FOR DECORATIONS:

Use any or all of the following:

Lavender sprigs

Rosemary sprigs and its purple flowers

Dill sprigs

Parsley sprigs

Mint sprigs

Primrose petals

Viola petals

Pansy petals

Blossoms from any fruit trees blooming in the garden

Wax flowers

Decorate the outer edge of the cake with the herbs first to create a “wreath” of herbs.  Don’t use too many, but just enough to add some dimension.  Then place the floral petals around the edge in between the herbs.  I use tweezers (a large one for cooking) to place the flowers around the cake.  Slice one large strawberry into thin slices (about 6-8) and place the slices, pointed side out, around the perimeter of the cake.  Refrigerate until ready to serve.  Best made at least 4 hours in advance.  Remove the parchment paper pieces under the cake before serving.  The paper keeps the cake dish clean while spreading the frosting on the sides.   Serves 12.

STRAWBERRY SHORTCAKE

Shortcake Ingredients:

• 2 1/2 cups biscuit mix
• 1 tablespoon sugar
• 3 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon orange zest
• 1 tablespoon poppy seeds
• 1/2 cup half and half

Mix the biscuit mix, sugar, butter, orange zest and poppy seeds in a bowl and with pastry cutter, blend until butter is size of peas. Stir in the half and half.  Drop dough by 6 spoonsful on baking sheet lined with parchment.  Or roll out onto a floured work surface to 1” thick and cut into six 3” rounds.  Bake in preheated 425° oven for 10 minutes until golden brown.  Cool.  Slit open horizontally and place fruit on the bottom half, whipping cream, top with other piece of shortcake, more whipping cream, an orange slice and mint sprigs.  Dust with powdered sugar.  Serves 4-6.

Lavender Honey Whipped Cream:

• 2 cups very cold heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 1 teaspoon lavender buds

 

Beat the cream on low for speed for 2 minutes, increase speed to medium, add sugar and vanilla, honey and lavender and beat until thickened, on high speed.  Should take about 2-3 more minutes.  Refrigerate until ready to serve.

 

Strawberry compote

• 1 pound fresh strawberries, hulled and halved
• 2 tablespoons powdered sugar
• 1 tablespoon Limoncello, Amaretto or Triple Sec

Mix all ingredients in a bowl; toss well.  Refrigerate until ready to serve. 

IRISH CREAM CHOCOLATE MINT CHEESECAKE

Here is the perfect dessert for St. Patrick's Day Dinner...incorporating chocolate, Irish cream liqueur and cream cheese. Could it get any more decadent and delicious?

Ingredients

• 1 ½ cups chocolate wafer crumbs
• 2 T. butter, melted
• 2 T. sugar
• 1 cup semi-sweet chocolate chips
• 2 lbs. cream cheese, softened
• 1¼ cups sugar
• 4 T. flour
• 4 large eggs
• 2 large egg yolks
• 1 cup sour cream
• ¼ cup Irish cream liqueur
• 1 tsp. mint extract
• ½ cup green mint chips (I recommend Guittard)

Combine the chocolate wafer crumbs, melted butter and sugar in a medium bowl.

Press mixture onto the bottom of a 10” diameter spring form pan. Chill while making filling.

In a metal or glass bowl over simmering water (to form a double boiler), melt the semi-sweet chocolate chips. Set aside.

In a bowl of electric mixer, combine the cream cheese and sugar. Beat on medium speed for 2 minutes. Add the melted semi-sweet chocolate, flour, eggs, egg yolks, sour cream, Irish cream and mint extract. Beat on medium for another 2 minutes. Pour into prepared spring form pan. Place pan on baking sheet and bake in preheated 325o oven for 75 minutes. Turn off oven and allow the cake to rest in oven for 30 minutes. Remove cake from oven; cool to room temperature. In a small bowl over double boiler, melt the green mint chips. With a fork, drizzle the melted green mint chips over the cake. Refrigerate for at least 4 hours before removing the outer ring of cake pan. (Can be made a day ahead.) Serves 10-12.

GREEK YOGURT CHEESECAKE WITH POMEGRANATE SAUCE

Crust:
1 ½ cups graham cracker crumbs (try with gingersnaps, amaretti cookies or chocolate wafers)
4 tablespoon butter, melted
2 tablespoons sugar

Mix all ingredients in bowl, spray a 9” spring form pan with vegetable spray, press the cracker or cookie mixture onto the bottom of the pan, using a flat measuring cup to get into all the crevices and curves. Chill for 1 hour.

Filling:
1 package Knox gelatin
3 tablespoons warmed milk
24 ounces softened cream cheese
1½ cups plain whole milk Greek yogurt
½ cup sugar
Finely grated zest and juice of 1 lemon
1 teaspoon vanilla extract
½ teaspoon kosher salt

Place gelatin and warm milk in a small bowl. Allow to bloom for 5 minutes. Stir to dissolve evenly.

While the gelatin is dissolving, place the cream cheese, yogurt, sugar, lemon juice and zest, vanilla and salt in a food processor. Mix until all ingredients have blended. Add the gelatin and blend again for 30 seconds. Pour into prepared crust. Tap the pan on counter to remove any air bubbles. Chill, covered with plastic wrap for at least 6 hours and up to 2 days in advance.

Pomegranate Sauce:

1 cup pomegranate seeds
2 tablespoons corn syrup
2 teaspoons cornstarch
1 cup pomegranate juice
Zest of ½ orange
Garnish: fresh mint leaves

Place the pomegranate seeds and corn syrup in a small saucepan. In a small bowl, whisk the cornstarch with the pomegranate juice until dissolved. Add to the saucepan with the orange zest, and whisk until thickened, about 3 minutes. Chill; can be made several days ahead. Serve over the cheesecake. Garnish with mint leaves. Makes 8-12 servings.