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Archive for the ‘Desserts’ Category

Peaches have always been one of my favorite fruits and it need not be summertime in order for me to enjoy them. I purchased a can of fruit pie filling, in order to enjoy the delectable flavors of a peach dessert. This technique is a rustic pie called a Crostada, and is easier to slice and serve than a traditional pie. Serve after it is cooled with ice cream or a dollop of whipped Creme Chantilly.

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"Sweet dough folded over in a rustic way, brushed with heavy cream and sprinkled with sugar"

“Sweet dough folded over in a rustic way, brushed with heavy cream and sprinkled with sugar”

 

'The crust is flaky and complements the softness of he peaches"

‘The crust is flaky and complements the softness of the peaches”

"Double pans allow for an even bake without complications of a burnt bottom crust"

“Double pans allow for an even bake without complications of a burnt bottom crust”

"The filling needs to bubble before it is removed from the oven"

“The filling needs to bubble before it is removed from the oven”

 

"Baked to a golden Brown ... once cooled the bottom crust has a crunch which is precisely what one wants to achieve"

“Baked to a golden brown … once cooled, the bottom crust has a crunch which is precisely what one wants to achieve”

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Over the next few days I am going to locate a recipe to prepare using fresh plums. Because they are a fruit I seldom buy, I will be trying something new for the impending holidays. By making the recipe ahead, I will understand how this fruit performs and if I need to tweak the recipe I finally decide on making. I have found that plums are used in cakes, puddings, tarts, salads, jams, jellies, sauces, as an accompaniment for poultry and pork, and in tarts and pies. I’ll figure out the best way to make them and show you how the dish turns out.

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This recipe is in this month’s Everyday Food, A Martha Stewart Magazine.

Since I hadn’t prepared a torte` in such a long time, I figured I would get the few ingredients I needed at the grocery store last night and prepare this as a surprise for my husband. He takes good care of me and knowing how much he loves chocolate, I got started as soon as I had my morning coffee.

It keeps overnight in the refrigerator and you do not apply the raspberries to the top, until just before you serve it. Additional serving suggestions is with vanilla ice cream or whipped cream.

32 chocolate wafer cookies (about 8 ounces)

2 TBSP sugar

1/2 tsp coarse salt

6 TBSP (3/4 stick) unsalted butter, melted

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12 oz semisweet chocolate chips

1 pinch coarse salt

1 1/4 cups heavy cream

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1 1/2 cups fresh raspberries (6 ounces)

Crust:

1) Preheat oven to 350º

2) In a food processor, combine cookies, sugar and salt. Process until fine crumbs form.

3) Add butter and pulse until mixture just comes together.

4) Press crumbs into a 9-inch fluted tart pan with a removable bottom.

5) Place on a baking sheet and bake until crust is dry and set, about 20 minutes.

6) Remove from oven and place on cooling rack and allow to cool completely.

Filling:

1) In a large bowl, combine the chocolate and a pinch of salt.

2) In a small saucepan, bring cream to a bare simmer over medium-high heat.

3) Immediately pour heated cream into the center of the chocolate and let stand for one minute.

4) Stirring gently, blend together until the chocolate is completely melted and smooth.

5) Pour into the cooled tart shell and refrigerate until set. About 30 minutes.

To serve, remove tart from the pan and scatter the fresh raspberries on top.

Note: My tart pan was 11 inches, a whole two inches larger than what the recipe called for. So I got out my calculator and I figured out how much more of each ingredient I would need, in order to make it come out correctly. I also added 1 TBSP freshly ground dark French roast and hazelnut cream coffee beans to the chocolate, as a flavor enhancer. I used Kosher salt and raw sugar. *

I wanted to surprise my husband but he actually surprised me, because he had to leave for an appointment. Sadly, we both have to wait to eat this fabulous dessert until he comes back! He told me, “You should have said something.” To which I replied, “It wouldn’t have been a surprise.” We both laughed.


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weekend baking, originally uploaded by cannelle-vanille.

Tonight I was searching photographs of sandwiches. What I really wanted was a picture of half a sandwich with a big bite taken out of it. I had a whole story planed out about how when you get kicked about and you feel as if the world has taken a bite out of you, then it was time to fight back.

In my search for this icon of a sandwich I espied the photographs by this very talented baker. Simply click on the picture and you will be transported to Flickr, where you may see the beautiful little desserts she has concocted. Desserts makes life worth living and are always welcome for any celebrations.

My decision to return post haste to The Pastry Kitchen is the right choice for me. I had been burnt out, so to speak and now … “I’m Back!” Wonders never cease.

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Something yummy for your tummy.

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Tonight I espied this fabulous photograph when I was searching for French Pastry on Flickr.

First we feast on the beauty of food with our eyes. It is almost criminal to destroy the perfection of the art which sits on our plate before us. Go ahead … pick up your dessert fork or spoon and gently remove a small bite sized portion. You can feel the slight thud when you break through the pastry to the surface of the plate.

As you lift this mouthwatering combination to your mouth, notice how your eyes close when the first taste connects your tongue with your brain. If you were quick your clever nose would have captured the sweet bouquet from the fresh red strawberries.

Cool, sweet, creamy and a satisfying crunch provide you with the energy to aim your utensil back toward the partially eaten treat. It is not long before you are sad the experience has come to an end but are satiated to drink an aperitif, wine or a rich coffee.

Dessert, especially French ones make life worthwhile.

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Vacherin with Assorted Sorbets, originally uploaded by Theresa111.

Dessert like any other course of the meal should be the icing on the cake. the piece de resistance` and most importantly, a memorable experience. I once was told that dessert is the portion of your bill where all of the profits are made. And with the cost of ingredients today, well believe me when I tell you that they are expensive.

When something is scrumptious, melt in your mouth, eyes rolling upwards in appreciation and satisfying, then it has worked its magic. French desserts are special in that the majority of them take many steps in order to produce the workmanship that is presented to the diner.

A Vacherin is an edible container. It’s components are disks and rings of baked until dried meringue, and iced with butter cream or whipped cream. It’s like a beautiful gift basket and all the chef needs to do is fill it with say, a chocolate mousse, ice cream, macaroons, candy or anything that would be appealing. In this instance, assorted scoops of sorbets are peeping out from beneath the top.

My chef worked his charms and talents on this masterpiece. Pastry is an art and the part I like the most is that it is edible art.

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