Desserts
Raspberry Sour Cream Pie
Dish it up!'s Peggy Morris
Filling
1 (9 inch) unbaked pie shells
2 eggs
1 1/3 cup sour cream
1 tsp vanilla extract
1 cup white sugar
1 pinch salt
1/3 cup all purpose flour
3 cups raspberries
Topping
½ cup brown sugar
½ cup all purpose flour
½ cup chopped walnuts
¼ cup butter, chilled
Directions:
Preheat oven to 400 degrees.
In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. Ina separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Divide into 2 unbaked piecrusts.
Bake in preheated oven for 30-45 minutes, or until the center begins to set. Sprinkle with topping and return to oven for 10-15 minutes, or until topping is golden brown. Allow to cool before serving.
To make the tipping: Ina medium bowl, mix together brown sugar, flour ands chopped nuts. Cut in butter until crumbly.
Yield: 16 servings
Buttermilk Scones
Dish It Up!'s Gail Widell
2 cups flour
3 Tbs. Sugar
2 tsp. Baking powder
¼ tsp. Baking soda
½ cup butter or margarine, cut into small pieces
½ tsp grated orange peel
1/3 cup currants
½ cup buttermilk
¼ tsp ground cinnamon mixed with 1 tsp. Sugar
In a bowl, combine flour, the 3 Tbs. sugar, baking powder and soda. Add butter; rub with your fingers to form fine crumbs. Stir in currants and orange peel. Make a well in the center and pour in the buttermilk. Stir with a fork until dough holds together.
Shape into 2 smooth balls and place on a cookie sheet. Sprinkle with cinnamon/sugar mixture.
Bake in 375 degree oven for 10 minutes. Then, with a sharp knife, quickly cut a cross ½” deep across the top of the scone. Bake until brown, about 20 minutes or longer if needed.
Serve warm
Makes 8 scone wedges.
Blueberry Turnovers
Mei-Funtanilla—Pastry Chef Serafina Restaurant
2 cups blueberries
¼ cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 recipe sour cream dough
1 egg, lightly beaten
Sugar
Preheat oven to 400 degrees. Combine the blueberries, sugar, cornstarch and lemon juice in a bowl. Roll out the dough into a rectangle. Cut the dough into 5-inch by 5-inch squares. Combine the scraps of dough and re-roll one time to cut more squares. Brush the outer edge of the dough pieces with the beaten egg. Place a small amount of blueberry filling in the center. Fold one corner of the dough to the other creating a triangle. Using a fork, press the edges together to firmly seal. Place each turnover on a baking sheet and brush with the beat egg. Sprinkle the tops with additional sugar. Bake for 30 minutes until golden brown.
Makes about 6 turnovers
Nectarine and Blackberry Crostada with Cornmeal Crust
Chef Scott Samuel
Servings: 12
Cornmeal Crust
1 2/3 cups all purpose flour
¼ cup cornmeal
3 Tbsp sugar
1 tsp zested orange peel
½ tsp salt
14 Tbsp cold unsalted butter, cut in ½" cubes
1/3 cup ice water
Nectarine Filling
¼ cup sugar
2 tsp cornstarch
4 medium nectarines, pitted and sliced
1 pint blackberries
1 tsp vanilla
raw sugar
1 egg, slightly beaten
For crust: Combine first 5 ingredients in processor and blend 5 seconds. Add butter; using on/off turns, blend just until butter is reduced to pea-size pieces. (To ensure a flaky crust, be careful not to overwork the butter.) Add 1/3 cup ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1hour. (Can be made 1 day ahead.) Chill. Let soften slightly at room temperature before rolling out.)
Roll out dough on lightly floured sheet of parchment paper to 14 inch round, turning dough occasionally to prevent sticking. Slide rimless baking sheet under parchment. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 15 minutes.
Preheat oven to 375 degrees. For filling and baking: Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and vanilla. Let stand until juices are released, stirring fruit occasionally, about 15 minutes. Transfer baking sheet with dough to work surface. Let stand 8 minutes to allow dough to soften slightly if too firm to fold. Spoon fruit juices into center of dough. Arrange fruit in even 10-inch diameter layer in center. Brush 2-inch border with egg glaze. Lift about 2 inches of dough border and pinch to form vertical seam. Continue around tart, pinching seam every 2 inches to form standing border. Fold border down over fruit (center 6 inches of fruit remain uncovered). Brush folded border with egg glaze; sprinkle with raw sugar.
Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes. Remove from oven; slide large spatula under tart to loosen from parchment.
icon GRILL’S Pumpkin Cheesecake
Chef Nick Musser
makes 1 cake
Cheesecake Batter:
1 lb Cream Cheese
1/8 tsp ground Clove
¼ tsp ground Nutmeg
1 tsp ground Cinnamon
1/3 cup Heavy Cream
1 16oz Can Pumpkin Puree
4 eggs
½ cup Granulated Sugar
½ cup Brown Sugar
Beat cream cheese in an electric mixer until fluffy, scraping the sides of the bowl to insure even whipping. Add sugars and beat until smooth. Scrape the bowl. Add eggs one at a time, allowing it to mix before adding the next. Scrape the bowl. Add all remaining ingredients and mix until smooth. Scrape the bowl. Mix for 10 more minutes until light and fluffy.
For Crust:
1-1/2 cups Ground Gingersnap Cookies
3 tbl unsalted butter, melted
To grind cookies use a food processor and chop until the consistency of cracker crumbs. Mix the ground cookies and butter in a small bowl until mixed.
For Pecan Crunch Topping
1 cup Chopped Pecans
4 tbl unsalted butter
½ cup Brown Sugar
Beat butter and sugar in an electric mixer until soft. Add chopped pecans and mix only until incorporated. (Do not over-mix)
Putting it all together:
Take an assembled 9" spring form pan and butter the bottom and sides. Press the crust mixture into just the bottom of the pan, leaving the sides free. Pour batter over the crust and spread evenly with a rubber spatula. Place the spring form pan into a large roasting pan. Carefully pour boiling water around the spring form pan, bringing the water level half way up the side of the spring form. Carefully place the roasting pan into a preheated 350 degree oven and bake for 40 minutes. Pull the oven rack out, leaving the roasting pan on the rack. Carefully crumble the Pecan Crumble mix randomly over the top of the cake. Try to spread it in a fashion that will allow for crumble on every slice. Don’t press it into the cake. Allow to just set on top, it will melt in. Carefully push the rack back into the oven and cook for 20 more minutes. Because ovens are all different, check the doneness of the cake by inserting a thin knife into the center and remove. If the knife is removed clean and without uncooked cake batter, the cake is done. Cool completely before serving. Serve with fresh whipped cream and plenty of Caramel Sauce.
Tiramisu
Chef Mark VanMulken
10 Ounces strong Espresso
½ Cup Bailey’s
5 Tablespoons Instant Coffee
4 Egg Yolks
2 Tablespoons Sugar
1 Teaspoon Vanilla
3 Egg Whites
1 Tablespoon Sugar
2 Packages of Lady Finger Cookies
1 Pound Mascarpone Cheese
2 Tablespoons Unsweetened Cacao
Make the Espresso. Add the Baileys and Instant Coffee. Set Aside. Boil water. In a bowl over the water, cook the egg yolks, sugar and vanilla until mixture lightens in color and forms ribbons. In the meantime, beat the egg whites and sugar until it forms peaks. Fold the Mascarpone cheese into the yellow egg yolk mixture and then fold in the whipped egg white mixture. Layer a baking dish with ladyfingers, brush with Espresso mixture. Top with ½ of Mascarpone mixture. Repeat this procedure. Chill for 2 hours. Prior to serving, sprinkle with the Cacao. Serve.
|
