We Are Having A Baby! ...Strawberry Ice Cream

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Tomorrow is B Day....or Baby Day.  Yep, tomorrow Lindaraxa will be a grandmother for the third time; but today is the day we pick up the other two to come spend some time at our house while their mother concentrates on doing her thing.  And we do ours...spoil them rotten.

The house looks like camp.  My daughter has organized all kinds of activities to keep them entertained and Nani has planned fun menus, healthy and otherwise, for the next four days.  Did I just say four days?!

In the past I used to spend endless hours making stuff ahead of time that I thought they would enjoy.  Finally I learned my lesson, go with the flow and cook as you go.  My granddaughter, though, loves Nani surprises, as in cakes and cookies, and she has already asked me to bake a cake.  But Nani has a real treat up her sleeve this time...homemade ice cream! and what could be better than making homemade strawberry ice cream.

The recipe I chose comes from Chef John from Food Wishes and is, in my criteria, the one that makes the most sense.  It skips the custard base thus rendering a more intense flavored cream, something I prefer when making fresh strawberry ice cream. It was perfect except, to my taste, I would reduce the vanilla extract to 1/2 tsp instead of one.  I find that premium vanilla extracts tend to be stronger than normal and can overpower instead of enhancing the flavor.  Moreover, I ended up using more strawberries than the recipe called for and my blender did not have the capacity for more than 2 cups of heavy cream. So I skipped the one cup of milk. It was smooth and creamy, just like Chef John's.

I am posting the original recipe with a link to the video which I know you will enjoy.  As to a photo, frankly it is a quarter to nine and I feel like it's four o'clock in the morning.  I don't know how mothers do it and I am incredulous that I did it. But I was in my twenties then and now... let's just say I am a little bit older and boy do I feel the pain.

As of tomorrow there will be three little ones running around and I wonder what it will be like when my daughter and I babysit next time the parents take off.

Unlike the other two grandchildren, we won't know the sex of the baby until he or she is born around one o'clock tomorrow afternoon.  I have to say it makes it more exciting.  My granddaughter, being the eldest child, will receive a call from her dad when he gets to the recovery room and she will then make the announcement to the rest of the family.  I will let you know when I am fully recovered.

Ingredients:

12 ounces trimmed strawberries (one of those baskets should get you close)

3/4 cup white sugar

very tiny pinch of salt

1 tsp vanilla extract
1 cup milk

2 cups heavy cream

Photos 1 and 2 Google

Photo # 3 Food Wishes

Meyer Lemon Pound Cake With Glaze

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Meyer Lemons are so good and so special they present a dilemma as far as what to make with them when they are in season.  They are a natural for desserts and can be substituted anytime lemons are called for, but you have to be careful how you use them to highlight the special qualities of this wonderful citrus.  To begin with, they are sweeter and juicier than regular lemons and intensely aromatic.  They are native to China and are said to be a cross between a lemon and a mandarin.

Meyer lemons were introduced to the United States in 1908 by Frank Nicholas Meyer, an employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China.

The Meyer lemon is commonly grown in China in garden pots as an ornamental tree. It became popular as a food item in the United States after being rediscovered by chefs such as Alice Waters at Chez Panisse during the California Cuisine revolution. Popularity further climbed when Martha Stewart began featuring them in her recipes. 

In my opinion, the assertive floral-citrus of Meyer lemons  is best enjoyed in curds, whether by themselves or in a cake or pie, and in this delightful pound cake which is by far the best I have ever had.   Martha Stewart also has a recipe for linguine with a Meyer lemon and pistachio pesto which is high on my list of savory recipes to try. 

I have changed the recipe a bit by substituting Meyer lemon juice for some of the vanilla in the pound cake.  I also have to warn you that the original recipe calls for a cooking time of 1 1/2 hours.  I halved the recipe and only made one loaf which took only 50 minutes to bake, so watch the timing carefully.  Next time I may even triple the amounts, it was that good.

The season for Meyer lemons is November to April so hurry up and stock up.  I plan to freeze the juice and some of the zest to make lemonade and these Meyer Lemon Squares in the summer.  For my Meyer Lemon Curd recipe go here. 

You will adore this pound cake.  Make the full recipe and freeze a loaf for later on.  You won't be sorry.

 

Meyer Lemon Pound Cake

Ingredients:

For the cake

• 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
• 4 cups sifted cake flour, plus more for pans
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 3/4 cups sugar
• 8 eggs room temperature
• 1 cup milk, room temperature
• 1 teaspoons pure vanilla extract
• 2 tsp. Meyer lemon juice*      
• Zest of 1 Meyer lemon

For the glaze

• Zest of 1 Meyer lemon
• 2 3/4 cups confectioners' sugar, plus more if needed
• 1/4 cup fresh Meyer lemon juice

Directions:

Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
Sift the flour with the salt and baking powder two times and set aside.

With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Add the flour mixture to the butter mixture, alternating with the milk, lemon juice and vanilla. Stir only until thoroughly blended. Gently fold in the zest.

Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula.

Bake for about 1 1/2 hours**, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.

Glaze

In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency.

Pour glaze on top of cakes and serve.

*I have added 2 tsps.Meyer lemon juice to the original recipe and changed the vanilla to 1 tsp
**Watch time carefully.  Mine was done after 50 minutes.. 

 

 Adapted from Martha Bakes, February 2011

Balthazar's Profiteroles

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Balthazar is probably the only restaurant in the world where I think of dessert first and everything else last. Serve me anything to get it over with and get to the real purpose of my visit...Profiteroles!  If I were to die tomorrow, this dessert and Julia Child's chocolate mousse would be tough contenders in the last meal sweep stakes and this recipe might just win the grand prize.


Opened in 1997 in the Soho district of New York City, Balthazar is as close as you will ever find on this side of the pond to a French brasserie.

Contrary to what you may think, profiteroles are one of the easiest desserts to serve at a dinner party, particularly if you have the puffs already made and frozen..  The hot chocolate sauce is made at the last minute and takes less than two minutes to prepare. How long does it take you to add two scoops of ice cream?

A word of advice, though.  Before Balthazar came into my life, I used to make the Julia Child recipe for the puffs.  This time, I thought I would try something else.   At one point, I almost thought I might have to throw the whole batter away.  You will find it a bit runny and hard to work with.  I measured the flour exactly but used the White Lily brand thinking it might turn out a lighter puff.  That might have been my problem.  Next time I will definitely try it with regular all purpose flour.    Because of this light mishap I did not brush the puffs with the egg yolk, which did not make any difference in the presentation.  Luckily, and much to my surprise, the puffs rose to their expected height and were light, airy and wonderful.  I was most pleased and expect to make them again very, very soon.

At Balthazar, profiteroles are served by a food runner who pours a warm chocolate sauce over the ice-cream-filled puffs, adding the finishing touch at the table. One runner began making a terrific show of all this, starting with a reserved drizzle, then gradually hoisting the little metal pitcher high above his head. Still pouring, he miraculously hits the ice cream target with no resulting splash. He began a trend among the food runners, all of whom now amaze and frighten the guests with their wild chocolate pouring.

Ingredients

Serves 6

For the puffs

1/2 cup whole milk

1 cup plus 1 tablespoon unsalted butter

1/4 teaspoon salt

1 cup all-purpose flour, sifted

5 large eggs

1 egg yolk, lightly beaten
I added a pinch of sugar to the batter*

For the chocolate sauce

1/2 cup heavy cream

8 ounces semisweet Valrhona chocolate, coarsely chopped

1 pint vanilla ice cream

.

Directions

Make the puffs

1. Preheat the oven to 350°F (175°C)

.

2. In a medium saucepan, combine the milk, butter, and salt with 1/2 cup of water and bring to a boil. Add the sifted flour and stir with a wooden spoon until thoroughly combined into a dough. Continue stirring over medium heat for about 3 minutes.

3. Transfer the dough into the bowl of a standing mixer. Stir at low speed for a few minutes to lower the temperature of the dough. Increase the speed to medium and then add the eggs, one at a time. Mix until a smooth, cool dough forms, about 4 minutes.

4. Fill a pastry bag, fitted with a #9 tip, with the dough, or use a soup spoon to form small puffs, about 2 inches in diameter, on a parchment-lined baking sheet. Brush the puffs with the beaten egg yolk and transfer to the oven.

5. Bake for 45 minutes, or until golden brown. Cool the puffs on a wire rack and then slice them, as if they were hamburger buns, with a serrated knife

.

Make the chocolate sauce 

1. Heat the heavy cream in a saucepan until it foams. Reduce the flame to low and add the chopped chocolate. Whisk until all the chocolate has melted and the sauce is smooth and shiny. Keep warm over a pan of simmering water

 To serve

1. Fill the puffs with a scant scoop of ice cream and serve on small plates or in shallow bowls. Pass a pitcher of warm chocolate sauce at the table.

Lindaraxa's Note: Although the normal portion at a restaurant is three, at home I only serve two puffs filled with a small scoop of ice cream.  It is more than enough per guest.

Recipe adapted from The Balthazar cookbook © 2003 Keith McNally, Riad Nasr, Lee Hanson. Photo © 2003 Christopher Hirsh

Mama's Angel Food Cake With A Bourbon Creme Anglaise

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For Christmas my daughter in law gave me a copy of a fabulous cookbook by Virginia Willis called Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking. It is a unique cookbook in that it combines many of her family's traditional southern recipes with the french techniques she learned while studying in France.  This angel food cake is a perfect example of what she calls "refined Southern cuisine"

For those of you who don't know her, she apprenticed under Natalie Dupree, graduated from both L'Academie de Cuisine and La Varenne and has cooked for President Clinton, Julia Child, chef Roger Verge, and Jane Fonda.  Formerly Martha Stewart Living's kitchen manager, she now lives in Atlanta Georgia.

This is the first recipe I have made from her cookbook and I found it simple and straightforward.  Do notice that the flour needs to be sifted a total of five times. Yes, five.  Once before measuring and four times with the sugar.  This is necessary to achieve the traditional light-as-air texture of angel food cake. 

Read the recipe through once and you will see that it is not complicated at all.  

There is an unusual implement for cutting these cakes found in many silver chests throughout the South, including mine. These old fashioned rakelike cutters typically have a long slightly offset handle with 3-4 inch long tines that actually split rather than cut the cake.  They are wonderful to cut any type of cake and can still be found online and in gourmet catalogues.  If you do not own one, you can use a serrated knife.  Here's a photo of mine

The Bourbon Creme Anglaise is optional and not necessary although I highly recommend it if you are serving the cake for company.  I made mine this weekend for the grandchildren who spent the night while their parents entertained a group of friends, so I skipped it this time.  That's another thing, it's a great cake to make for the little ones.  No fuss and very little mess.  They can walk around with a handful and with the sous chef following close behind there's no need for cleanups.  Oh, and for the old foggies like me who are trying to watch their diet and cholesterol (boring) it's the perfect dessert! 

Ingredients

• 1 1/4 cups sifted cake flour (not self-rising)
• 1 1/2 cups sugar
• 12 large egg whites, at room temperature
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon fine sea salt
• 1/2 vanilla bean, split and scraped or 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon almond extract
• Bourbon Creme Anglaise, optional

Directions

1. Preheat oven to 375 degrees with a rack set in the center of the oven.
2. Sift the flour before you measure it.  THIS IS IMPORTANT!
3. Sift flour together with 3/4 cup sugar. Repeat process three more times; set aside.
4. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, cream of tarter, and salt on medium speed until foamy. Add vanilla-bean seeds and almond extract. With the mixer on medium speed, slowly add remaining 3/4 cup sugar. Continue mixing until whites are glossy and stiff peaks form.
5. Sift enough of the flour mixture over the egg white mixture to lightly dust the top. Gently fold flour mixture into the egg white mixture. Repeat process until all the flour is incorporated into the egg white mixture.
6. Gently spoon batter into a 10-inch tube pan. With a spatula or knife, using a circular motion, cut through the batter twice to eliminate any large pockets of air. Smooth top to remove any large peaks.
7. Transfer to oven and bake until golden brown and a cake tester inserted into the center comes out clean, 35 to 40 minutes. Invert pan over a bottle (such as a 2-liter soda bottle or wine bottle) until completely cooled, about 2 hours.
8. To serve, set upright, and using a butter knife or a long spatula, loosen the cake from the sides of the pan. Invert onto a serving plate. Slice using a serrated knife or an angel food cake cutter; serve drizzled with bourbon creme anglaise, if desired.

 BOURBON CREME ANGLAISE


 Yield Makes 3 cups 

Ingredients

• 2 cups whole milk
• 6 large egg yolks
• 1/4 cup sugar
• Pinch of fine sea salt
• 1 tablespoon bourbon

Directions

1. Prepare an ice-water bath; set aside.
2. Place milk in a medium saucepan and bring to a boil over medium heat. In a medium bowl, whisk together egg yolks, sugar, and salt until thick and light. Slowly pour in half of the hot milk, while stirring constantly. Slowly pour the egg mixture into the remaining milk mixture, stirring constantly. Stir in bourbon.
3. Place saucepan over low heat and bring to a gentle simmer, stirring constantly. Continue cooking until mixture is thick enough to coat the back of a spoon and reaches 180 degrees on an instant-read thermometer. Remove from heat.
4. Strain creme anglaise through a fine mesh sieve set over a medium bowl. Set bowl in ice water bath and stir creme anglaise until cooled. Keep refrigerated until ready to use, up to 1 day.

Top photo Martha Stewart.com
Middle photo Lindaraxa

Apple Frangipane Tart

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With its layers of flaky pastry, nutty- sweet almond frangipane and thinly sliced apples, this tart makes a great last-minute dessert and is showstoppingly gorgeous. It’s even more delicious served with lightly whipped crème fraîche.


Ingredients:

1 sheet frozen puff pastry, about 10 by 14 inches, thawed

For the frangipane:

1 1/2 cups sliced almonds, lightly toasted

2/3 cup sugar

1/4 tsp. kosher salt

2 eggs, lightly beaten

1 tsp. vanilla extract

1 tsp. almond extract

2 Tbs. unsalted butter, melted

2 large baking apples, such as Pink Lady or Gravenstein

1/2 lemon

1/4 cup apricot jam (optional)

Directions:

Position a rack in the upper third of an oven and preheat to 425°F. Line a rimmed baking sheet with parchment paper.

On a lightly floured work surface, roll out the puff pastry into a 16-by-12-inch rectangle (it should just fit onto the baking sheet). Transfer to the prepared pan, fold over the edges of the pastry to form a rim and pinch the edges together. Refrigerate while you make the frangipane and prepare the apples.

To make the frangipane, in a food processor, combine the almonds, sugar and salt and process until the almonds are finely ground. Add the eggs, vanilla extract, almond extract and melted butter and process until the mixture comes together.

Peel and core each apple (or you can leave them unpeeled, if you like). Slice them very thinly crosswise (this is easiest on a mandoline, but you can use a sharp knife). In a bowl, toss the apple slices with a squeeze of lemon juice.

Prick the chilled puff pastry all over with a fork. Bake until it looks dried out and very lightly browned, about 8 minutes. Remove from the oven and reduce the oven temperature to 350°F. Smear a thin, even layer of the frangipane on top of the pastry and then top evenly with the sliced apples. Bake until the tart is golden and the apples are crisp-tender, about 30 minutes. Transfer to a wire rack.

If you want to make the tart fancy, heat the jam in a saucepan over low heat until it liquefies. Pour through a fine-mesh sieve set over a small bowl. Using a pastry brush, gently brush the top of the tart with a thin coating of jam. Serve warm or at room temperature. Makes one 16-by-12-inch tart.

Baker’s note: The ideal way to slice the apples is with a mandoline, so you can be sure the slices are ultrathin and even. If you don’t have a mandoline, simply use a large, sharp knife to cut slices as thinly as possible.



Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011).

Banana Cake With Banana Cream Frosting

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I have been looking unsuccessfully for a recipe for banana cake with cream frosting ever since I can remember.  Years ago when we came to this country and I was a very young girl I fell in love with a banana cake which  you could buy in the frozen section of any supermarket.  It was none other than Sara Lee's Banana Cake.  After awhile I sort of outgrew it and years later I tried it again and somehow it did not seem to be the same.  I don't know if Sara Lee changed the recipe or if my taste buds grew more sophisticated.  But the idea has stayed in my mind, particularly since my son loves banana cream pie.  I wonder if somehow he has inherited the banana gene from his mother.

I have looked for a good banana cake recipe in every cookbook I own and and all over the Internet.  Nothing.  So I picked out one that seemed to have the basics and proceeded to go from there.

What you want is a really light cake with a banana cream frosting that is on the creamy side and not too stiff.  I have substituted the regular flour for cake flour and followed the instructions on the box to make sure the measurements are right.  Originally the recipe called for 2 1/4 cups regular flour* which is the reason for the extra tablespoon you see in the ingredients.

The second ingredient that has been changed is the  shortening, primarily because I didn't have any on hand.  Shortening is supposed to make cakes lighter but the butter worked great in this case.

Finally, I have added a ripe banana to the frosting as I recalled that this was the game changer in the recipe of my dreams.

The recipe can also be baked in two cake pans, with frosting in the middle, for a different twist.

All in all, my best critic, who is my daughter, adored it and that is a lot coming from someone who doesn't like desserts!

Serves 16

Ingredients

• 2 1/2 cups plus 1 TB. cake flour*
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2teaspoon salt
• 1 cup mashed very ripe bananas (about 3)
• 3/4cup buttermilk or sour milk*
• 1/2cup shortening or butter (i used latter)
• 1 teaspoon vanilla
• 2 eggs

Directions

1. Grease and lightly flour one 13x9x2-inch baking pan; set pan aside.

2. In a large mixing bowl stir together flour, baking powder, baking soda, and salt. Beat the butter in an electric mixer on low speed, add the sugar, mix until combined. Add the mashed bananas, and vanilla.  Add eggs, mix well, then add the buttermilk.  Add the flour mix slowly and beat on medium speed for 2 minutes. Pour batter into the prepared pan.

3. Bake in a 350 degree F oven for about 35 minutes for 13x9-inch pan or till a wooden toothpick comes out clean. Place cake in pan on a wire rack; cool thoroughly. Frost with Banana Cream Frosting. Makes 12 to 16 servings.

Note : If you don't have buttermilk on hand, substitute sour milk in the same amount. For the 3/4 cup of sour milk needed, place 2-1/4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

Banana Cream Frosting

1/2 cup butter
1 8 oz pck. cream cheese or Neufchatel (1/3 less fat)*
1 mashed banana
1/2 tsp vanilla vanilla
3 1/2 cups confectioners sugar

First mix the butter and cream cheese.  Add the banana well mashed.  Add vanilla and sugar. If the frosting is too stiff, add 1 TB. sour cream.  I purposely used Neufchatel cheese to make the frosting lighter.

Put in the refrigerator until about an hour before ready to serve.

The cake keeps best in the refrigerator.  I have frozen half, frosting and all.  I will let you know how it turns out.

Caramelized Roast Pears...A Simple Fall Dessert

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Dessert recipes don't have to be complicated and time consuming to be spectacular.  The recipe here is a case in point and one that can be prepared on the spur of the moment for a dinner in the middle of the week.

Buy a can of roasted caramelized pecans or toast some almonds in the oven to sprinkle on top.  The pears can bake while you are getting the rest of the dinner together.  Don't be tempted to add anything other than a drizzle of heavy cream.  It's really all you need.

Serves 4

Ingredients

4 firm-ripe pears (any variety)
1 Tbs. unsalted butter, softened
2 Tbs. plus 2 tsp. honey
1/2 cup sweet dessert wine, such as a late-harvest Muscat or a Viognier Doux

Roasted Caramelized Pecans (crushed) or slivered almonds (optional)
1/3 to 1/2 cup heavy cream, at room temperature, for serving

Directions

Position a rack in the center of the oven and heat the oven to 375°F. Peel, halve, and core the pears.

Smear the butter over the bottom of a 9x13-inch baking dish or small roasting pan. Set the pear halves cut side down in the dish.

Drizzle 1 tsp. of honey over each pear half. Pour in the sweet wine. Roast for 40 min.

Remove the dish from the oven and, using pot holders, tilt the dish so the juices pool in one corner. With a spoon, baste each pear with some of the juices.

Continue to roast until the juices cook down to a glazy consistency and the pears are very tender and take on a light toasted color, another 15 to 20 min.

Lift up the cut side of a pear; it should look nicely caramelized. Turn off the oven and leave the pears in the oven to keep warm until serving time (the liquid will continue to thicken and the pears will brown a bit more).

If the juices have completely evaporated at serving time, add a Tbs. or two of hot water to the pan and swirl to recreate a syrupy glaze. Drizzle the glaze over each pear. Add the pecans or almonds if you wish.

Serve warm and pass a pitcher of heavy cream to pour over. Leftovers are good eaten at room temperature or warmed gently.

Adapted From Fine Cooking      

January 1, 2006