Archive for the 'Desserts' Category

BUTTERMILK PIE WITH WHIPPED HONEY CRÈME FRAICH

Published
by
Tyler Florence
on November 3, 2009
in Desserts
. 0 Comments

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Yield: 6-8 servings

Time: 2 hour 15 minutes

Pie Shell:

3 cups all-purpose flour

2 teaspoons sugar

1 teaspoon kosher salt

1/2 cup vegetable shortening

1 stick unsalted butter, cut into cubes

1/2 cup cold water

Pie Filling:

1 stick of unsalted butter, softened

1 1/2 cups sugar

3 large eggs, separated

1/4 cup all-purpose flour

2 cups buttermilk

1 tablespoon fresh lemon juice

1/4 teaspoon freshly grated nutmeg

Preheat oven to 350 degrees F.

Begin by making the pie shell.  Add flour, sugar and salt to a food processor and pulse until well combined.   Drop in cold butter cubes and shortening and continue to process until you have the texture of coarse breadcrumbs.  Add cold water and process until the dough comes together in a large ball.   Turn the dough out onto a floured, flat surface and gently knead a few times until the dough is smooth and consistent.  Wrap tightly in plastic wrap and set it in the refrigerator for 20 minutes to rest.

Once rested, roll the dough out into a circle slightly bigger than your 10-inch pie dish.  Roll disk of dough up around your rolling pin then unroll it out on top of your pie dish, gently pressing it in around the insides of the dish.  Trim any overhang and discard.  Cover with a piece of parchment and fill with pie weights.  Bake in the center of the oven for 20 minutes or until the pie crust is set and just firm.  Remove weights and cool.

Drop the temperature of the oven to 325 degrees F.

In a kitchen mixer, beat the butter and sugar until light and fluffy and pale in color.  Add egg yolks, buttermilk, lemon juice and nutmeg and mix – scraping down the sides with a rubber spatula.  Add flour and continue to mix until just combined.  In a clean mixing bowl whisk egg whites until you get stiff peaks.  Gently fold egg whites into buttermilk mixture, half at a time then pour into pie shell.  Bake for 35-40 minutes until the pie is set – you don’t want any color.  Cool and serve with honey crème fraiche.

HONEY CRÈME FRAICHE:

16 oz crème fraiche

2 tablespoons honey

Whisk crème fraiche in a kitchen mixer on high for 45 seconds until it tightens up slightly.  Fold in honey with a spoon so it is just mixed but you can still see swirls of the honey.

This weeks TFF winner: Karen’s Bourbon Peach Cobbler

Published
by
Tyler Florence
on August 17, 2009
in Desserts and tyler florence fridays
. 6 Comments

This week we chose Karen’s Bourbon Peach Cobbler from Something Sweet By Karen. Sweet, delicious and seasonal – what more could you want? :)

be sure to check out Tyler Florence Fridays for all the other wonderfull entries last week!

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Last weekend was the local Peach Festival around here. It’s a pretty big draw every year, there’s never any place to park and the line of cars waiting to get in usually stretches about three miles. All of us want the same thing… to sample peach cobblers, pies, ice cream, salsa, and even slushies. The boyfriend and I always leave completely peached out, but still take home a huge bag wondering what we’re going to do with them all.

I was craving more cobbler after a few days passed by and I’ve had Tyler’s Bourbon Peach Cobbler recipe bookmarked forever. It was the perfect time to test it out.

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I’ve still been out of the baking loop (and down a little over ten pounds now to show for it) and I felt really rusty being in the kitchen again. I was somehow tripling certain ingredients instead of cutting them in half (?) and rummaging around the cabinets not remembering my organized chaos ingredient placements. However, this was a good recipe to sort of get me back in the swing of things. It’s fast, easy and I could make it in just a few pans and bowls using basic kitchen utensils and my hands.

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This cobbler is full of fresh peaches, has a thick sauce with a background note of bourbon and just the right sweetness and spice. The biscuits on top are brushed with heavy cream and sugar before baking and are perfect – crunchy on top, moist underneath. I’m telling you, you won’t even need ice cream to go on top of this (although I’m sure it wouldn’t hurt!). I didn’t use any simply because I didn’t have any in the house. The biscuit layers aren’t that overly sweet though, so be aware if you like things a little more sugary that you might want to add a little extra sugar to the dough or make sure you do have ice cream.

The only change I made was to adding a little vanilla to the peach filling. It seemed strange to me not to have any vanilla in the recipe.

I made half a batch and it was gone within an hour between the two of us.

I need more peach cobbler. Now.

Tyler Florence’s Bourbon Peach Cobbler
Show: Food 911 Episode: Chili Roundup

Ingredients
8 peaches, peeled and sliced, about 6 to 8 cups
1/4 cup bourbon
3/4 cup sugar, plus more for dusting
2 tablespoons corn starch
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
16 tablespoons (2 sticks) cold unsalted butter
3/4 cup heavy cream, plus more for brushing
Click here for directions

I do love this Tyler Florence, there’s no doubt about it.

Bourbon Peach Cobbler marks my 20th post for Tyler Florence Fridays, a group with the freedom to make any recipe of Tyler’s that they choose and then share their experiences every Friday.

STRAWBERRY RHUBARB PIE

Published
by
Tyler Florence
on July 22, 2009
in Desserts
. 2 Comments

STRAWBERRY RHUBARB PIE

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Yield: 6-8 servings

Time: 1 hour 45 minutes

Pie Crust:

3 cups all-purpose flour

1/4 cup sugar

pinch kosher salt

2 sticks unsalted butter, cut into cubes

2 egg yolks

1/4 cup ice water

Pie Filling:

1 1/2 cup sugar

3/4 cup all-purpose flour

1/4 teaspoon nutmeg

1/2 teaspoon ground cinnamon

5 cups strawberries, hulled and halved

3 cups thinly chopped rhubarb

1/2 stick unsalted butter, cut up

1 egg, plus a tablespoon of water

1 tablespoon sugar

Preheat oven to 375 degrees F.

To make the pie crust, pulse the flour, sugar and salt together in a food processor.  Add the butter and pulse together until the dough resembles cornmeal.  Add the yolks and ice water and pulse again until the dough pulls together.  Split the dough into two, wrap in plastic wrap, then rest in the refrigerator for 30 minutes.

Roll both balls of dough out on a lightly floured surface into 12-inch circles.  Roll one up onto the rolling pin and lay it inside a 10-inch deep pie pan pressing the dough into the edges of the pan.  Do not trim the excess dough.  With the other circle of dough, cut it up into strips to make a lattice on the top of the pie.  Set both in the refrigerator to rest while you make the filling.

In a large mixing bowl, combine sugar, flour, cinnamon and nutmeg.  Fold in butter cubes and add strawberries and rhubarb.  Pour mixture into pie shell and create a lattice on top with the strips of pie crust.  Pinch edges of pie, all the way around then brush the top with egg wash and sprinkle with sugar.  Set the whole pie dish on a roasting tray (to catch any drips) and bake for 1 hour and 15 minutes.  Tent the edges with foil if the crust begins to get too brown.  Allow to cool for 30 minutes before serving.

Last Weeks Tyler Florence Fridays winner – Strawberry Lemon Puddings

Published
by
Tyler Florence
on July 15, 2009
in Desserts and tyler florence fridays
. 2 Comments

Last weeks winning tyler florence friday’s post comes from Michelle at Big Black Dog whos adaptation of Tyler’s Strawberry Lemon Puddings is a nice clean short post with great pictures:

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TFF – Strawberry Lemon Puddings

This week for Tyler Florence Fridays I made Strawberry Lemon Puddings. Isn’t that the cutest name for a dessert!

For our 4th of July weekend we were having BBQ Ribs and I wanted the dessert to be something light and refreshing! Tyler’s Strawberry Lemon Puddings were perfect. I added blueberries and sprinkled a few on top for our red, white and blue!

Strawberry Lemon Puddings
Recipe adapted from Tyler Florence

1 pound cake, store bought
1/2 cup lemon curd, store bought
1 pint heavy whipping cream
1 cup powdered sugar, plus 1 tablespoon for the tops
2 cups of strawberries, hulled and sliced
2 tablespoons powdered sugar
1 Meyer lemon, juice only

Preheat oven to 350 degrees F.

Set a small saucepan over medium heat and add strawberries, lemon juice and 2 tablespoons of powdered sugar.

Set over medium heat to macerate for 4-5 minutes then remove form heat to cool.

In a large mixing bowl, whip heavy cream until you reach soft peaks. Fold in powdered sugar and lemon curd – a little at a time until they come together. Set aside in the refrigerator while you prepare the cake.

Using an inverted ramekin, carefully slice the pound cake into 1/4-inch thick, round slices. They should fit snugly inside of the ramekin itself. With the remaining scraps of pound cake, break up into coarse crumbs and toast on a sheet tray in the oven for 5 minutes until golden brown and fragrant.

Now layer the puddings. Start with a layer of the lemon cream on the bottom, followed by cake, strawberries, lemon cream and cake again. Drizzle this layer of cake with syrup from the strawberries then top with a nice swirl of lemon cream and some toasted pound cake crumbs.

Garnish with a strawberry and dust with powdered sugar.

Click to Print Recipe

BERRY BRIOCHE BREAD PUDDING WITH LEMON FONDANT

Published
by
Tyler Florence
on July 9, 2009
in Desserts
. 0 Comments

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BERRY BRIOCHE BREAD PUDDING WITH LEMON FONDANT
Recipe courtesy Tyler Florence

Time: 60 minutes

Yield: serves 6-8

Bread Pudding:

1 large loaf of brioche bread

2 cups mixed berries (blueberries, raspberries, blackberries)

6 eggs plus 2 yolks

3/4 cups whole milk

3/4 cup heavy cream

1 ∏ teaspoons pure vanilla extract

3/4  cup sugar, plus more for the top

1/2 teaspoon lemon zest

Lemon Fondant:

2 cups powdered sugar

Juice of 2 lemons

2 teaspoons lemon zest

Preheat the oven to 350 degrees F.

In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla and lemon zest.  Tear the brioche up into large pieces then layer with the mixed berries in a deep 9-inch pie dish.  Pour the egg mixture over the top and press down gently on top with the flat side of the spoon so the bread soaks up all the mixture.  Set in the refrigerator for 10-15 minutes to let it all soak up then sprinkle the top liberally with sugar.

Bake for 40-45 minutes in the centre of the oven.  The pudding is ready when it has puffed up slightly and the custard is set.  If it gets too brown on the top whilst cooking tent it with foil.

Make the fondant.  In a mixing bowl, combine confectioners sugar, lemon juice and lemon zest.  Add a splash of water to achieve a thinner consistency if desired.  Serve warm bread pudding with a drizzle of lemon fondant.

THIS WEEKS TWITLISH: AMARETTO CHOCOLATE BROWNIES

Published
by
Tyler Florence
on June 12, 2009
in Desserts and twitterlicious
. 8 Comments

AMARETTO CHOCOLATE BROWNIES
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There’s nothing better than a rich, dense, moist brownie when you want to get your chocolate fix.  But, I can’t just leave it at that.  Add a touch of sweet almond flavored Amaretto for this “adult” brownie and you’ll love the results.

Recipe courtesy Tyler Florence

Yield: makes 12 brownies
Time: 1 hour 10 minutes

2 sticks unsalted butter
8 oz bittersweet chocolate chips
1 1/4 cups all-purpose flour
1 teaspoon baking powder
pinch of salt
2 cups sugar
4 large eggs
2 tablespoons amaretto liqueur

Preheat oven to 350 degrees F.
step_01-2
Grease a 9×9-inch square, deep baking dish and line with parchment paper.  Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny.  Remove off heat to cool slightly.

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Sift together flour, baking powder, and salt and set aside.

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Using a kitchen mixer, combine eggs, sugar and amaretto and mix until well combined, about 3 minutes.  Reduce the speed to low and slowly pour in melted chocolate to combine.  Gradually add flour mixture, and incorporate until just combined.

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Transfer batter to baking pan and bake for 45-50 minutes –

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a cake tester should come out clean in the middle when inserted.  Remove from the oven and carefully lift brownie out of dish using the parchment paper ends.

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Serve with Cocoa Whipped Cream

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COCOA WHIPPED CREAM
1 pint heavy whipping cream
2 tablespoons cocoa powder
2 tablespoons confectioners sugar

Combine ingredients and whisk until you have soft peaks. Refrigerate.

our first Tyler Florence Fridays winner!

Published
by
Tyler Florence
on June 8, 2009
in Desserts and tyler florence fridays
. 14 Comments

we are very excited about all the new programs we have started…last weeks twitterlicious cooking class recieved great feedback and now we have our very first Tyler Florence Friday’s dish to share with you all.  this weeks winner comes from Something Sweet by Karen :

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I grew up watching The Golden Girls. Every Saturday night, no matter what we were doing, my Mom and I would rush home in time to see what those four crazy girls were up to that week. Blanche, Rose, Dorothy, Sophia – all characters we knew and loved. Of course, our favorite was Sophia, “Picture it… Sicily… 1932….”. :)

The Golden Girls would sit around the table late at night discussing their problems over a big fat cheesecake and I would sit there soaking it all in at the age of about 9 or 10, all the raunchy jokes completely going over my head. This show is how cheesecake was introduced into my life.

Isn’t it funny what you can vividly remember from your childhood? How you can play things back like a movie that’s just been held on pause waiting for you to push play? I recall this particular memory I’m about to share like it happened yesterday. One Saturday on our way home to catch The Girls, my Mom asked me what I would like for dinner. I answered the usual “Spaghetti” but then added “and for dessert I want cheesecake.” She was like “Cheesecake? You’ve never had it. You won’t like it, it’s for grown ups” I said “Yes, I WILL like it. It will be my favorite thing in the whole world.” She just rolled her eyes but drove to the store and got us a cheesecake for dessert that night anyway.

That was the night my lifelong love of cheesecake began.

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I’ve been doing Tyler Florence Fridays for a while now. One of the first recipes I really honed in on was Tyler’s Ultimate Cheesecake. If you’re a baker that loves cheesecake, seeing that title alone will most likely make you investigate. Then when you see the recipe was rated 5 out of 5 stars from about 685 total reviews on the ‘net, you’ll probably start to think you’ve really been missing something.

The graham cracker crust is refrigerated for five minutes rather than blind-baked. Sweet, I get annoyed with blind-baking. I made a full recipe and used the recommended 8 inch springform pan. The crust was easy to smoosh down on the bottom and up the sides. The filling has a 1:1 ratio of cream cheese and sour cream, eggs, moderate sugar, lots of lemon zest, and a hint of vanilla. It’s so easy to put together, even a person who claims to have no skills in the kitchen could get this done. The cheesecake is baked in a water bath at 325 degrees, Tyler says for 45 minutes. I did bake mine a little longer, more like 55-60 minutes after reading some of the reviews on foodnetwork.com. The cheesecake will still be pretty jiggly after it’s time in the oven, that is how it’s supposed to be. Don’t worry, it will firm up. I refrigerated mine overnight.

One word review: phenomenal.

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The sour cream wasn’t overwhelming at all. The lemon zest stood out, it gave a nice brightness. The cheesecake was very creamy and made that deflating type of sound when you put your fork through it. Normally, I’m a Plain Jane with cheesecake but I loved the lemon blueberries on this.

I’m feeling a Golden Girls dvd marathon coming on with my Mom, my two sisters and this cheesecake right in the middle of us all. Maybe I’ll remind my Mom of that day all those years ago when she ended up being completely wrong about my 10 year old palate, but I’ll probably just keep that part to myself. I think I’ll thank her instead for driving to the store to pick up a cheesecake so I could try it even though she thought she’d be throwing her hard earned money right down the tubes. :)

Tyler Florence’s Ultimate Cheesecake
Show: Tyler’s Ultimate Episode: Cheesecake
Click here to see a how-to video

Ingredients
Crust:
2 cups finely ground graham crackers(about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream (16 oz)
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping

Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
Click here for directions!

Ultimate Cheesecake marks my fifteenth post for Tyler Florence Fridays, a group with the freedom to make any recipe of Tyler’s that they choose and then share their experiences every Friday.

BAKED CREPES SUZETTE WITH KUMQUAT BUTTER SAUCE AND VANILLA BEAN ICE CREAM

Published
by
Tyler Florence
on June 2, 2009
in Desserts
. 3 Comments

BAKED CREPES SUZETTE WITH KUMQUAT BUTTER SAUCE AND VANILLA BEAN ICE CREAM
Recipe courtesy Tyler Florence
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Yield: 4-6 servings

Time: 50 minutes

Crepes:

1 1/2 cups all-purpose flour

1 pinch salt

2 cups milk

2 eggs

1 stick unsalted butter, melted

1 quart vanilla bean ice cream

Kumquat Butter Sauce:

1/2 lb (2 sticks) unsalted butter

1 cup granulated sugar

1 cup fresh squeezed orange juice

1/2 lemon, juiced

1 cup of kumquats, sliced

1 big splash Grand Marnier

1 vanilla bean, split

Pre-heat oven to 350 degrees F.

Add milk and eggs to blender and combine,  Add flour, half a cup at a time, blending after each addition to ensure there are no lumps. Add pinch of salt and melted butter then blend for 30 seconds until you achieve a smooth, silky consistency.  Set aside in refrigerator for at least half an hour to rest.  While it rests, make your kumquat butter sauce.

Add the sugar, butter, orange juice, lemon juice, vanilla bean and kumquats to a small saucepan and cook for about 10 minutes until it just begins to caramelize.  Take pan off heat (for safety reasons), add Grand Marnier then set back over heat and continue to reduce until syrupy – another 10 minutes.  When done, set aside and keep warm.

Now make the crepes.  Dip a piece of kitchen paper in vegetable oil and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over.  A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and fold twice to form triangle shapes.  Line them up in a baking dish then spoon over kumquat butter sauce to just cover the crepes.  Bake in hot oven for 10-15 minutes until slightly crispy and brown around the edges, and the sauce is thick and syrupy.  Serve with vanilla bean ice cream.

BAKED LIME PUDDING CAKE

Published
by
Tyler Florence
on May 26, 2009
in Desserts
. 3 Comments

BAKED LIME PUDDING CAKE
Recipe courtesy Tyler Florence
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Yield: 4 servings

Time: 1 hour 15 minutes

 

1 tablespoon unsalted butter

2/3 cup superfine sugar

2 eggs, separated

2/3 cup reduced fat buttermilk

1 tablespoon lime zest

2 tablespoons lime juice

1/4 cup all-purpose flour

1/4 teaspoon salt

 

 

Pre-heat oven to 325 degrees F. 

 

Butter and lightly sugar 4 ramekins (approximately 6-ounce size).  In a mixer, combine yolks, buttermilk, lime juice and lime zest and beat until well combined.  Reduce the speed to low and slowly add sifted flour, sugar and salt until just combined.  Beat egg whites with a whisk attachment until you get stiff peaks then combine the two mixtures by gently folding them together, a little at a time.  Divide evenly amongst ramekins then bake in a water bath – set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.

 

Bake in the oven for 60 minutes until the top springs back when gently pressed and the cakes have a nice light golden color.  Allow to cool slightly, then carefully invert onto a plate.