Category Archives: fruit

Baked Sunday Mornings: Brown Butter Apple Cranberry Galette

This summer I had an obsession with galettes. I made one a couple of times a month as it used some of our massive amounts of fruit, but did not require me to form a pie crust in a tin. I have struggled with traditional pie crusts and although it usually tasted fine, they looked horrible with mangled edges and random patches of thin dough. A great way around this is the rustic galette.

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First step is to make the galette dough. I have never made a pie crust that uses cake flour, so I was curious how this would turn out. The crust I made according to the directions, but I rolled out the dough instead of waiting after the first rest in the refrigerator, as I have found it does not alter the texture and is much easier to do while the dough is still warm. For the filling, I made everything according to the recipe. I baked this for the full 45 minutes (I actually fell asleep while this was in the oven).

 

I really, really liked this galette. The amount of spice was perfect. It brought out the taste of the apples without overpowering them. The pie crust was pretty flakey and buttery-the perfect texture. Both the apples and cranberries got a little dark, but it did not affect the taste. To me the cranberries didn’t lend a whole lot, and this can easily be made without them. My unrefined palette couldn’t detect the brown butter, but the overall taste was so great, that I will do it again this way in the future.

 

The one downside of this recipe is that there are not more like it within Baked Occasions. While I understand most occasions call for cake, it would be nice to mix things up with some more pies and tarts.

 

Recipe from Baked Occasions by Matt Lewis and Renato Poliafito

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Baked Sunday Mornings: Blood Orange Tiramisu

Can I be honest here? I have never had a blood orange. I like regular oranges and other citrus fruit, I guess just the blood aspect of the name has always turned me off. I was slightly hesitant to try this week’s BSM recipe, a blood orange tiramisu, because I really couldn’t imagine what it would taste like and also because blood oranges were twice the price of good old regular oranges at our local market. However, I was excited for a change from the usual, slightly boring tiramisu.

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This is a no baked dessert, and there are both uncooked egg whites and yolks as well as lots of booze-not a friendly dessert for everyone. Just getting the ingredients together was the toughest part of this one. Most of these ingredients-lady fingers, mascarpone, Grand Marnier are not things we usually have around. Dipping the lady fingers took no time and I managed to get it all done while holding a tired 10 month-old. The only weird part to assembly was getting the required number of lady fingers to fit into a 9′ by 13′ pan. I had to eat a couple of the ends off the lady fingers to get them all to fit snuggly (I used the Whole Foods organic lady fingers).

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I made this around 4:00 in the afternoon and let it set until the following day, after dinner. We really liked this one, could possibly be my favorite recipe from Occasions yet. Why have I been avoiding blood oranges all this time? To be honest the taste of the blood orange was slightly underwhelming-it was more like an orange then I expected, but the pinkishy red color is so pretty. One could easily use naval oranges or even clementines if blood oranges were unavailable. The mascarpone mixture was just the right level of sweetness and although I was skeptical of the cocoa powder dusting between the layers and on top (as I am usually not a huge fan of orange and chocolate), it really worked well. The one thing I may changes next time is to make about a little extra of the dipping liquid as I found the finished product slightly dry. The blood orange tiramisu is a delicious essert that will brighten these cold and depressing winter days.

Find out how my fellow bakers faired here.

Recipe from: Baked Occasions by Matt Lewis & Renato Poliafito

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Baked Sunday Mornings: Cherry Almond Crisp

I was initially excited for this week’s Baked Sunday Morning challenge, cherry almond crisp. I tend to be a fan of baked fruit desserts, and am suffering from a bout of insomnia, which oddly cherries may be able to help (there are some dubious results from a study of seven patients online). While I think this is a fitting dessert to celebrate President’s Day, as there is the famous story about Washington cutting down his father’s cherry tree, I really questioned the seasonality of this dessert. The recipe makes it seem like fresh cherries are required, but they are pretty impossible to find in February. Directions for using frozen cherries are located on the page before the recipe begins, on the narrative page, which in my sleep-deprived state I completely missed even though, yes it is in bold type. After thinking about it, I thought about sitting this one out until fresh cherries were available. A crisp showcases the fruit, and I wasn’t into using frozen fruit. I even went so far to make the orange almond ricotta cheesecake from Baked Elements for my going rouge entry. Then my husband came back with a giant bag of frozen cherries from Cosco, so I really had no excuse.

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The really unique part of this recipe is the inclusion of cereal in the crisp topping. I used Cocoa Puffs, as chocolate is always a plus. Even though I came into Baked Sunday Mornings thinking I would never change a recipe, I really wanted to try them in their true form, I only added half of the almond extract (1 & 1/2 tsp) as a full tablespoon seemed really intense. I am glad I cut back on the almond extract as the finished product tasted like almonds without being overwhelming. I also noticed one of my fellow BSM bakers said they added 1/4 cup of sugar to the cherries and I too thought only 2 teaspoons of sugar was skimpy. However, I stuck to the 2 teaspoons and it was tart yet sweet. Just the way I like it. My husband thought it needed more crisp, the ratio of topping to fruit for him was a little off. I thought this was ok, but a disappointment compared with the to the pear plumb crisp from Frontiers which is my usual go to recipe. I really want to try this using fresh fruit during cherry season to see how it compares to frozen.

Check out what my fellow bakers thought here.

Recipe from Baked Occasions by Matt Lewis and Renato Poliafito

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