fruit — Page 17

coconut roasted pineapple dacquoise

06/23/2009 By bridget

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I hear people say that they’re a member of Tuesdays with Dorie because it gets them baking recipes they wouldn’t normally choose for themselves. Usually, I think they’re referring to things that don’t necessarily sound good but then are surprisingly tasty, like the peanut butter chocolate chip oatmeal cookies were for me.

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I would never have gotten around to making this dacquoise not because it doesn’t look good (the picture in the book is beautiful), but because it’s a pain in the butt. I believe this is the most complex recipe we have made, or will make, for Tuesdays with Dorie.

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Before the meringue shells can even be made, a few preparation steps are in order – outlining the area on which to spread the meringue and grinding ingredients in the food processor. Only then can the egg whites be whipped and the ground ingredients folded in. Then the meringue needs to bake for three hours.

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Meanwhile, white chocolate is melted with hot cream, then chilled. And a pineapple has to be cut and roasted, and coconut has to be toasted. Only then can all of the components be combined into a multi-layer dessert – which can’t be eaten until it’s been chilled for several hours.

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It was a lot of work. But it was fun, because it was the first time I’d baked meringue shells, the first time I’d bought and cut a whole pineapple, and the first time I’ve whipped white chocolate ganache without any swearing.

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I enjoyed the components together. I made enough of everything for two small cakes and layered each one on the day we were going to eat them. The first one didn’t get a chance to set as long as Dorie recommends, and it was good, but a little too sweet for me and Dave. The second one, chilled longer, seemed to mellow as it set, and it was very good. I learned a lot, I had fun, and I got to eat a new, tasty dessert – all in all, it was a good week, despite my initial reservations (i.e., whining).

Andrea chose this recipe, and she has it posted.

One year ago: Pigs in a Blanket – we just had this for dinner last week!

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Filed Under: cake, dessert, fruit, gluten free, tuesdays with dorie

honey peach ice cream

06/16/2009 By bridget

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It seems lately that ice cream isn’t really my thing. For one thing, it hurts my sensitive teeth. For another, when it comes to making desserts, I really want to use the mixer. And the oven. And butter and flour and leavening. The blender and the stove? Pbbth! That’s for cooking, not baking. Although watching the ice cream slowly change texture while churning is fun.

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But if I’m making ice cream, at least it’s peach ice cream. It’s the only flavor I remember my mom making as a kid, and I always loved it, even though I thought I didn’t like peaches, picky little brat that I was.

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For this ice cream, peaches are softened over low heat with honey, then pureed and made into a custard with egg yolks, sugar, milk and cream. Once the custard is chilled, it’s churned into ice cream, with more peaches, chopped, mixed in at the end.

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Because I had no desire for peach-flavored ice cubes dispersed throughout my ice cream, I stirred some vodka into the chopped peaches and let them set for a few hours. Hopefully the alcohol would soak into the peaches and keep them from freezing completely.

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It sort of worked. Nothing is going to stop ice cream from being cold, of course, but at least the peach bits weren’t ice bits. I personally would have still preferred the ice cream without them, but Dave liked them. The custard part of the ice cream was smooth and soft enough to scoop after spending days in the freezer. It tasted pleasantly peachy, although I’m sure the flavor would be improved by more seasonal specimens than I was able to find. I couldn’t really taste the honey, but since I do like honey quite a bit, I think I’m going to start replacing part of the sugar with honey every time I make peach ice cream.

This ice cream was chosen for Tuesdays with Dorie by Tommi, and she has posted the recipe.

One year ago: Deep Dark Chocolate Cookies

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Temporarily or not, the above link doesn’t work for the recipe. So here it is!

Honey-Peach Ice Cream (from Dorie Greenspan’s Baking: From my Home to Yours)

4 large ripe peaches
1/4 cup honey
1 cup whole milk
1 cup heavy cream
3 large egg yolks
1/2 cup sugar
2 tsp vanilla

1. Chop 2 of the peaches into 1/2 inch chunks and toss them in a small saucepan. Add the honey and bring to a boil, lower the heat, cover the pan and cook until the peaches are soft (about 10 minutes). Scrape the mixture into a blender or food processor and puree. Set aside.

2. Bring the milk and cream to a boil in a saucepan. Meanwhile, whisk the yolks and sugar together until blended in a heatproof bowl. Drizzle in a bit of the hot milk mixture to temper the eggs (making sure they don’t curdle). Slowly add the rest of the milk mixture. Pour the milk/egg mixture back into the saucepan and heat while stirring until it thickens. Remove from the heat, pour into a heatproof bowl, and stir in the vanilla and peach puree.

3. Refrigerate the custard until chilled. Scrape into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. While the ice cream is churning, dice the remaining 2 peaches and add them just before the ice cream is thickened. When the ice cream is ready, pack into a container and freeze for at least 2 hours until it is firm enough to scoop.

Filed Under: custard, dessert, fruit, gluten free, summer, tuesdays with dorie

strawberries and cream pie

06/12/2009 By bridget

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Those U-pick places tend to be better in theory than in practice for me. I do like knowing that my food is picked at its peak ripeness. It makes for some wonderfully sweet strawberries. On the other hand, ew, bugs. And thorns, and rotting berries that you can’t see under all the leaves and you don’t find until you reach under to grab for a nearby berry and squish!

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Not that you shouldn’t try it! Or you could just buy the pre-picked cartons in the farm store right nearby.

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It was worth it in the end though, because I love this pie. I’ve managed to make it once each spring since I found the recipe. And Dave and I managed to eat three-quarters of it within 24 hours this year! That’s something to be proud of.

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The thing is, I can’t resist cheesecake batter (sugary cream cheese!), and that’s mostly what this pie is. Cream cheese is mixed with sugar and a bit of almond extract, then whipped cream is folded in to lighten it. (I love when heavy cream is used to lighten something.) The cream filling is topped with strawberries, which are kept whole for maximum visual impact, and then a bit of dark chocolate is drizzled over the top for some contrasting color and flavor.

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You don’t need fresh-picked strawberries for this pie. The little raspberry-sized berries we picked made it a little easier to cut nice slices, but bigger strawberries require less hulling. And anyway, it’s hard to mess up this pie, with the sweet, creamy filling topped with slightly tart strawberries and just a bit of bitter chocolate, all supported by flaky pie crust. This is the only strawberry dessert I make a point to make every single spring.

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One year ago: Poached Eggs with Arugula and Polenta Fingers

Strawberries and Cream Pie (adapted from Pillsbury’s Complete Cookbook)

Serves 8-10

You could definitely use the full cup of cream in the filling (which is what the original recipe recommends) if you have more cream around for the chocolate, but I didn’t and I kicked myself for not saving a bit of the 1-cup container of cream I’d brought. I used butter with the chocolate instead, but the chocolate hardened too much when it was cold and broke apart into shards when I cut slices. Cream will keep it softer.

1 cup cold heavy cream, divided
8 ounces cream cheese, softened
1/3 cup (2.33 ounces) sugar
¼ to ½ teaspoon almond extract
1 pie crust for a 1-crust pie, completely baked and cooled
2 pints fresh whole strawberries, hulled
2 ounces bittersweet chocolate, finely chopped

1. In a medium bowl (or the bowl of a standing mixer fitted with the whisk attachment), beat 1 cup minus 1 tablespoon of the cream on medium speed. When the cream is frothy, increase the speed to high and whip until the cream holds firm peaks.

2. In a separate large bowl (or the bowl of a standing mixer fitted with the paddle attachment), beat the cream cheese on medium speed until it’s soft and creamy. Add the sugar and extract and continue beating until combined.

3. Fold about 1/3 of the whipped cream into the cream cheese to lighten the mixture, then add the remaining cream and continue folding until it’s incorporated. Evenly spread the cream mixture in the pie crust. Arrange the strawberries, pointed side up, over the filling.

4. Melt the chocolate with the remaining 1 tablespoon cream over very low heat, stirring constantly, or in the microwave on medium power, or in a double boiler. Drizzle the chocolate over the strawberries. Refrigerate the pie until set, about 1 hour.

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Filed Under: chocolate, dessert, favorites, fruit, pie, spring

pork tenderloin with rhubarb sauce

06/10/2009 By bridget

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For years, before I had a food blog, I primarily cooked Cooks Illustrated recipes. I did worry about whether I was relying on them too much and if I was creative enough, but because I was making great food and learning useful tricks, I didn’t think too much of it. The main problem I had was that CI’s schtick is to perfect common recipes, so while I was making very good versions of familiar foods, I rarely tried unfamiliar flavor combinations.

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To solve this problem, I bought their Restaurant Favorites at Home cookbook. And then I started a food blog, found other fun recipes to try, and this cookbook mostly got ignored. Feeling uninspired recently, I did a quick flip through it and lucked into something perfect – an opportunity to use rhubarb while it’s in season, plus a type of meat that I underutilitize.

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Pork tenderloin seems underappreciated, considering that it’s the pig version of filet mignon. Plus one tenderloin is such a perfect serving size for two people, and it’s easy to cook. Season, set in a hot pan, flip. Then maximize flavor by using the fond in a sauce – a sauce with reduced port and rhubarb.

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As much as I do like sweet sauces with pork, the ratio of rhubarb to meat was too much for me. I’d prefer about half of the amount of sauce because it overpowered the meat. The other, less important, change I needed to make was to cook the rhubarb for a lot less time, previous to adding it to the rest of the sauce ingredients. Reaching the recommended “softened but still retains its shape” texture took about half the time as the recipe implies.

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With those very easy adjustments, this was a simple and elegant seasonal main dish. I love rhubarb, so I’m happy with any chance I get to eat it, and especially with one of my favorite cuts of meat.

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One year ago: La Palette’s Strawberry Tart

Pork Tenderloin with Rhubarb Sauce (from Cooks Illustrated’s Restaurant Favorites at Home)

6 servings

This is the original recipe. Next time I make it, I’ll halve the rhubarb and the sugar (using 3 stalks of rhubarb and 6 tablespoons of sugar) and keep a close eye on the rhubarb while it cooks in Step 1, counting on it being tender after about 15 minutes of cooking. Also, I found it unnecessary to pound the meat – I just squashed it down a bit.

6 large rhubarb stalks, cut into ½ inch dice (about 4 cups)
¾ cup sugar
3 small pork tenderloins (12-16 ounces each, for a total of 2.5-3 pounds), trimmed of silver skin and excess fat
salt and ground black pepper
2 tablespoons vegetable oil
½ cup ruby port
1 cup low-sodium chicken broth

1. Cook the rhubarb and sugar together in a medium, heavy-bottomed saucepan over low heat until the rhubarb has softened but still retains its shape, 25-35 minutes.

2. Cut each pork tenderloin crosswise into six 2-inch-thick slices. With a cut side facing up, lightly pound each slice into a round ¾-inch-thick medallion. Season the medallions generously with salt and pepper.

3. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Heat 1 tablespoon vegetable oil in a 12-inch skillet (not nonstick) over medium-high heat until just smoking. Lay 9 medallions in the pan and cook until lightly browned, 3 to 4 minutes. Flip the medallions and cook on the second side until lightly browned and nearly cooked through, 3 to 4 minutes longer. Transfer to a clean plate and keep warm in the oven. Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining 9 medallions. Transfer to the plate in the oven.

4. Add the port and bring to a simmer. Simmer until the port is thick and syrupy, about 2 minutes. Stir in the broth and any accumulated rhubarb juices and return to a simmer. Simmer until the mixture is thick and has reduced to about ½ cup, about 12 minutes. Stir in the rhubarb mixture and any accumulated juices from the pork medallions and heat through, about 30 seconds. Season with salt and pepper to taste. Arrange 3 pork medallions on each of 6 individual plates and spoon about ¼ cup of the rhubarb sauce over the top. Serve immediately.

Filed Under: fruit, gluten free, pork, spring

parisian strawberry tartlets

06/09/2009 By bridget

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Once I started making an effort to eat seasonally, I realized that apples were my best bet for a large part of the year. By the end of winter, I’m impatient for strawberries to kick off the farmer’s market season. I try to avoid apples in the spring and summer, because it’s nice to take a break when I can, and then I get to look forward to them in the fall.

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So I didn’t want to make the apple version of this dessert. Most of the other fruits that Dorie recommends are stone fruits that won’t be in season for a month or so. I thought that strawberry mini-tarts would work though.

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This recipe is very easy. Quartered fruit is positioned in the middle of a round of puff pastry, sprinkled with sugar, dotted with butter, and baked. I skipped the butter and added a pinch of salt.

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I made even miniaturer tarts too, each topped with a single raspberry, but those didn’t work quite as well. The pastry puffed the berries right off. I sort of balanced the berries back on the pastry after baking, and all was good.

The tarts were great. The flaky, buttery pastry was a great base for the sweet berries.

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Jessica has posted the recipe for this easy, tasty, impressive dessert that she chose for Tuesdays with Dorie.

One year ago: Pita Bread

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Filed Under: dessert, french, fruit, pie, spring, tuesdays with dorie

strawberry cake

06/08/2009 By bridget

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I do not like oddball mixing methods. In fact, unless they’re explained, my habit is to ignore them completely. I know that muffins are sometimes mixed like cakes and that there are different types of cookies, but in general, I’m familiar with the normal mixing methods, and if something strays too far from what I recognize, it annoys me and I adapt the recipe to what seems more sensible.

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The first strawberry cake I made has a weird mixing method. You mix the dry ingredients in the mixer bowl, then add strawberry puree and softened butter and beat the mixture until it’s fluffy. Only then do you add milk and the egg whites in a few additions, mixing just until they’re mixed in.

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The egg whites are added at the end? Bizarro.

*Disclaimer: I accidentally added the milk with the strawberry puree. I don’t think this would have a significant effect on the outcome, but I can’t be sure.

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The cake was good, but, to me, not perfect. My mini cupcakes were a little sticky, or maybe gummy is a better word. What’s stranger is that all of the cupcake wrappers detached themselves from the cupcake within a few hours of baking. The flavor was great though, and every time I opened the lid to the container, I got a nice whiff of strawberries.

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The other recipe I tried, from Good Things Catered, is similar to Cooks Illustrated’s white cake recipe, which I have previously enjoyed, with strawberry puree substituted for a portion of the milk. This recipe also has an unusual method – dry ingredients, then butter, most of the eggs + liquid, and then the rest of the eggs and liquid, followed by about a minute of beating the batter.

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This cake, I have to admit, seemed a little dry. On the other hand, I did refrigerate it almost immediately after cooling, and then it was in and out of the freezer as I tried to neatly frost it, so perhaps I was a little too rough with it.

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Both cakes were good. The strawberry flavor is definitely noticeable, which is nice. If I had to choose between the two, I’d choose the first one, from the Sky High cookbook, because it seemed more tender. However, what I really want to do is try the ingredients of the first one with a different mixing method. I have a feeling you can’t combine those ingredients and end up with anything that isn’t good, but I love to experiment.

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One year ago: Baba Ghanoush and Fafafel

Pink Lady Cake (from Sky High via Smitten Kitchen)

Keep in mind that Sky High designs recipes for big cakes. If you’re not feeding a crowd, don’t be afraid to cut the recipe in half, which will yield the same amount of cake as most other cake recipes. Divide the batter between two 8- or 9-inch round pans and bake for 23-25 minutes.

All of the cupcake pictures are of this cake.

4½ cups cake flour
3 cups sugar
5¼ teaspoons baking powder
¾ teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
1½ cups pureed frozen strawberries (from about 12 ounces of strawberries)
8 egg whites
⅔ cup milk
1 to 2 drops red food dye, optional (to make the pink color more intense)

1. Preheat the oven to 350F. Butter three 9-inch round or 8-inch square cake pans. Line with parchment or waxed paper and butter the paper.

2. Put the flour, sugar, baking powder, and salt in a large mixer bowl. With the electric mixer on low speed, blend for 30 seconds. Add the butter and strawberry puree and mix to blend the ingredients. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes; the batter will resemble strawberry ice cream at this point.

3. In another large bowl, whisk together the egg whites, milk and red food dye, if using, to blend. Add the whites to the batter in two or three additions, scraping down the sides of the bowl well and mixing only to incorporate after each addition. Divide the batter among the three prepared pans.

4. Bake the cakes for 30 to 34 minutes, or until a cake tester or wooden toothpick inserted into the center comes out clean. Allow the layers to cool in the pans for 10 to 15 minutes. Invert and turn out onto wire racks and peel off the paper liners. Let stand until completely cooled before assembling the cake, at least an hour.

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Strawberry Cake (adapted from Good Things Catered and Cooks Illustrated’s Classic White Layer Cake)

All of the layer cake pictures are from this cake.

Serves 12

Nonstick cooking spray
2¼ cups cake flour (9 ounces), plus more for dusting the pans
¼ cup whole milk, at room temperature
¾ cup strawberry puree (from about 6 ounces strawberries)
6 large egg whites (¾ cup), at room temperature
1 tablespoon vanilla extract
1¾ cups granulated sugar (12¼ ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1½ sticks), softened but still cool

1. Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.

2. Pour milk, strawberry puree, egg whites, and extract into 2-cup glass measure, and mix with fork until blended.

3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

4. Add all but ½ cup of strawberry mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of strawberry mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.

6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1½ hours.

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Filed Under: cake, dessert, fruit, recipe comparisons, spring

rhubarb scones

06/03/2009 By bridget

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Scones get a seriously bad rap. People think they’re bland, dense, and/or crumbly. People think you can only enjoy them if you have a mug of coffee or tea with them. Branny told me that her husband thinks they taste like chalk. And these people aren’t completely wrong – some scones are pretty terrible. As for the whether they need to be accompanied by a hot drink, I happen to think that everything even a little sweet is better with coffee or tea. But that doesn’t mean that I can’t enjoy a cookie without coffee.

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Like a lot of foods, you might have to make scones yourself to get good ones. I can’t personally attest to the scones at coffee shops, but if they’re on par with every other baked treat I’ve ordered from a national coffee shop chain, they’ll be stale and bland. Don’t judge scones based on this example.

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Scones are similar to biscuits, although many scone recipes have eggs included, which is rare in biscuits. In both, the dry ingredients are mixed first, and cold butter is cut in, then cold liquid is gently stirred in. Compared to the last scone recipe I made, this one has less butter, but richer dairy (cream as opposed to yogurt + milk).

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The cream changes the texture from flaky to melt-in-your-mouth tender. They’re sweet, but only slightly so, and studded by juicy, tart bits of rhubarb. There’s nothing bland, dense, crumbly, or chalky about these scones, and while I enjoyed mine with my Saturday cup of coffee, a hot drink is not required to appreciate these. If you think you don’t like scones, try these.

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One year ago: Kaiser Rolls – I have to admit that I’ve made these twice and have decided that they’re just not worth the effort. I like using this much easier dough instead.

Printer Friendly Recipe
Rhubarb Cream Scones (adapted from Gourmet via Smitten Kitchen)

I only used 1½ cups (2 stalks) of rhubarb, but it wasn’t nearly enough. I would even err on the high side of 2 cups.

Update 5/8/2012 – While many people have had good results with this recipe, a few commenters have complained that their dough was too wet. This might have to do with imprecise volume measurements of flour, variability in rhubarb juiciness, or perhaps the size of the eggs used. Regardless, start with ½ cup of cream, then add more until the dough comes together but holds its shape. It might be sticky, but you should be able to pat it out with floured hands.

2½ cups (12 ounces) all-purpose flour
½ cup sugar (3.5 ounces) plus 3 tablespoons
1 tablespoon baking powder
½ teaspoon salt
¾ stick (6 tablespoons) cold unsalted butter, cut into bits
2 cups diced rhubarb (¼-inch cubes), about 3 stalks
1 large egg
1 large egg yolk
1 cup heavy cream (see update)

1. Preheat oven to 400F and line a large baking sheet with parchment paper. Adjust a baking rack to the middle position. In a small bowl, mix the rhubarb with 3 tablespoons sugar.

2. In a food processor, pulse the flour, ½ cup sugar, baking powder, and salt a few times, just to mix. Distribute the butter evenly over the dry ingredients and pulse until the mixture resembles coarse meal. Transfer to a large bowl.

3. Stir the rhubarb into the flour mixture. Lightly beat the egg, yolk, and cream together in a bowl (use the same one you used for the rhubarb), then add this mixture to the flour mixture. Stir until just combined.

4. On a well-floured surface with floured hands, pat the dough into a 1-inch-thick round (about 8 inches in diameter). Using a 2-inch round cutter or rim of a glass dipped in flour, cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake for 15 to 20 minutes, or until pale golden. Transfer the scones to a cooling rack and let them cool slightly before serving.

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Filed Under: bread, breakfast, freezer friendly, fruit, quick bread, spring

strawberry lemon sorbet

05/21/2009 By bridget

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I think I’ve developed a warped sense of nutrition. For the most part, I maximize fruits and vegetables, minimize carbs, focus on lean, usually vegetarian proteins, and avoid alcohol. But this all gets thrown out the window on the weekends, when all I do is try not to overeat and hopefully get some fiber at some point. Oh, and then there’s dessert, which I eat every day.

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I do not skip dessert. I try to control portion sizes of course, but I recognize that this is an indulgence that’s important to me and I’m willing to make other sacrifices (i.e., alcohol on weekdays) to account for it. But somewhere along the way I’ve tricked myself into thinking that as long as something doesn’t have loads of butter in it, it must be healthy.

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That means that I’m under the impression that this sorbet isn’t just “not so bad”, but it’s downright good for me! Pureed strawberries! A whole lemon! …2 cups of sugar? Oh well.

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This is another whole lemon dessert, which makes it that much easier to make. All you do is puree everything and churn it in your ice cream maker. This smooth, bright pink sorbet tastes not just of strawberries, but almost equally of lemon, pleasantly tinged by bitterness from the lemon peel. It actually tastes a lot like a strawberry daiquiri. All that and it isn’t even an indulgence! Kinda.

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One year ago: Asparagus and Arugula Salad with Cannellini Beans and Balsamic Vinegar

Strawberry Sorbet (from Smitten Kitchen, who reports the original source as the London River Cafe Cook Book)

Makes 1½ quarts

I added a bit of vodka, maybe a couple of teaspoons, just to keep it from freezing too solid. It was the perfect consistency. I’m wondering if rum would be even better, to keep with the daiquiri flavor?

1 lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons

1. Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

2. Puree the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

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Filed Under: citrus, dessert, freezer friendly, fruit, gluten free, healthy, spring

fresh mango bread

05/19/2009 By bridget

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I recently told someone that neither Dave or I like mangoes. Exactly one week later, Dave brought home four mangoes from work. Um…dude, we don’t like mangoes, remember?

But it turns out that I do like mangoes! I just don’t like the unripe ones I was buying from the grocery store. These were soft and sweet and a little spicy. And now I know how to tell when mangoes are ripe!

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I used the last of those four mangoes in this bread, which is made like a classic quick bread, where the dry and the wet ingredients are mixed separately, then gently combined. I didn’t have raisins, so I skipped those, and I added lightly toasted sliced almonds instead. I didn’t have a lime or ginger either, so I left those out too.

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So it turns out that I like mangoes…and I definitely like quick breads, and the bread part of this was particularly good, subtly spiced and perfectly tender without being too delicate. But I found that I don’t really like mangoes in a quick bread. Mangoes, to me, represent something refreshing and cool. Even once the bread was at room temperature, it didn’t seem like the right venue for mangoes. I didn’t hate it, but in the future, I’ll keep my mangoes and my quick breads separate.

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If you feel differently, check out the recipe on Kelly’s site. She chose this recipe for TWD.

One year ago: Hash Browns with Sautéed Vegetables and Poached Eggs

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Filed Under: bread, breakfast, freezer friendly, fruit, quick bread, tuesdays with dorie

tartest lemon tart

05/14/2009 By bridget

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You know how a lot of citrus recipes warn you to be careful not to get any of the white pith when you zest the fruit, because it’s bitter? Well, guess what?

Bitter is good.

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This was my first whole lemon dessert, where everything but the seeds is included. It was simple. Blend sugar and lemons together, then add the rest of the ingredients – eggs and cream, cornstarch and of course butter – to the blender and mix it all together. Then bake it, supposedly until it sets, but it never set for me. The filling boiled instead, until the crust was quite a bit darker than I like and I figured I’d better take the tart out of the oven, bubbling or not.

It did set up once it cooled, and it was delicious. I loved it. I didn’t think it was exceptionally tart, but it’s possible that I either had a lemon that was on the milder side, or my smallish organic lemons had a very thin layer of pith. It was just the slightest bit bitter, which was perfectly balanced by sour and sweet, adding an extra dimension to the dessert without dominating it. I am definitely sold on the idea of whole lemon desserts – so much so that I made another one two days later!

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Barb chose this tart for Tuesdays (or Thursdays, if you’ve been ignoring your blog while entertaining a guest) with Dorie, and she has the recipe posted.

One year ago: Caesar Salad and Snickerdoodles

Tartest Lemon Tart (adapted from Dorie Greenspan’s Tartest Lemon Tart recipe found in Baking from My Home to Yours)

Sweet Tart Dough with Nuts:
1¼ cups (6 ounces) all purpose flour
¼ cup ground almonds (or pecans, walnuts or pistachios)
½ cup (2 ounces) confectioners’ sugar
¼ tsp salt
1 stick, plus 1 tbsp (9 tbsp) very cold or frozen unsalted butter, diced
1 large egg yolk, at room temperature

Filling:
1½ lemons, scrubbed and dried
1½ cups (10.5 ounces) sugar
1 large egg, at room temperature
2 large egg yolks, at room temperature
1½ tbsp cornstarch
½ cup heavy cream
½ stick (4 tablespoons) unsalted butter, melted and cooled

1. For the dough: Put the flour, ground almonds, confectioners’ sugar and salt in a food processor, pulsing a few times to combine. Scatter the butter pieces over the dry ingredients and pulse until the butter is coarsely cut in—you should have some pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses— about 10 seconds each — until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change — heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.

2. To press the dough into the pan: Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Don’t be too heavy-handed—press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.

3. To partially bake the crust: Center a rack in the oven and preheat the oven to 375 degrees. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. If there are any cracks in the baked crust, patch them with some of the reserved raw dough as soon as you remove the foil. Slice off a thin piece of the dough, place it over the crack, moisten the edges and very gently smooth the edges into the baked crust. If the tart will not be baked again with its filling, bake for another 2 minutes or so, just to take the rawness off the patch. Transfer the crust to a cooling rack (keep it in its pan).

4. For the filling: Center a rack in the oven and preheat the oven to 325 degrees. Place tart pan on baking sheet lined with parchment or silicone mat.

5. Slice whole lemon in half and pull out seeds from it and the half. Then cut lemons into small pieces. The filling is best made in a blender, but you can use a food processor. Put lemons and sugar in the blender or processor and pulse, blending and scraping down the sides until you have smooth mix. Add the remaining filling ingredients and pulse and blend until the filling is homogeneous. Rap bowl on counter several times to de-bubble the filling as much as possible, and pour it into your prepared partially baked crust.

6. Very carefully – tart shell will be full – transfer baking sheet to the oven. Bake 20 minutes, then increase the oven temp to 350 degrees and bake the tart for an additional 25 to 30 minutes. (The total time is 45 to 50 minutes). Don’t be alarmed when the filling starts to bubble up. (It might even bubble over the edge of tart – that’s okay.) When tart is properly baked, it should be set, although perhaps still shaky in center, and most of top will have formed a light sugary crust.

7. Transfer the tart pan to a cooling rack and let cool to room temperature. Chill, if you’d like, before serving with cream or a dusting of confectioners’ sugar.

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Filed Under: citrus, custard, dessert, fruit, pie, tuesdays with dorie