Category Archives: Dessert

Sweet-and-salty pistachio brittle hits the spot

3 February 2013

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pistachiobrittle1

If you’re looking for something sweet to add to your Super Bowl spread, consider this. Salted Pistachio Brittle was the first recipe I tried from the January edition of Bon Appétit. At the time, I had a bag of unsalted, shelled pistachios that I was looking to incorporate into a recipe.

When I think of making candy, I think of the mishaps I’ve had while attempting different recipes — most of which involved some sort of sugar syrup. I’ve learned from the mistakes, but also mentally prepare for frustration whenever I plan to tackle a new candy recipe.

I had never made brittle before, so I didn’t know what I was getting myself into, but that mental preparation wasn’t needed for this straightforward recipe. Watch the temperature of the mixture closely and you’ll be OK. If you don’t like pistachios, this recipe would also work well with peanuts or cashews. The best part is that it cools quickly, so it can be made for a same-day treat.

Ingredients
Nonstick vegetable oil spray
1 cup sugar
1/2 cup light corn syrup
1 cup unsalted, shelled raw natural pistachios, very coarsely chopped
1 tablespoon unsalted butter
1 teaspoon kosher salt
3/4 teaspoon baking soda
Coarse gray sea salt (such as fleur de sel or sel gris)

Line a rimmed baking sheet with parchment paper; spray with nonstick spray and set aside. Whisk sugar, corn syrup, and 3 tablespoons water in a medium saucepan. Stir over medium heat until sugar dissolves. Fit saucepan with candy thermometer, bring mixture to a boil, and cook until thermometer registers 290 degrees, about 3-4 minutes.

Using a heatproof spatula, stir in pistachios, butter, and kosher salt (syrup will seize initially, but will melt as it heats back up). Continue to cook syrup, stirring often, until thermometer registers 300 degrees and pistachios are golden brown, 3-4 minutes. Caramel should be pale brown (it will darken slightly as it cools). Sprinkle baking soda over and stir quickly to blend caramel thoroughly (mixture will bubble vigorously).

Immediately pour caramel onto prepared baking sheet and, using a heat-proof spatula, quickly spread out as thin as possible. Sprinkle sea salt over and let caramel cool completely. Break brittle into pieces.

Note: Brittle can be made 1 week ahead. Store airtight between sheets of parchment paper (to prevent sticking) at room temperature.

Who knew applesauce could be so good?

27 January 2013

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applesauce1

Until recently, I had never made applesauce. My only experience with it was the kind spooned from the Mott’s jar with a yellow lid. I never found it impressive. It was something I might eat with pork chops, but not much else. That is, until I made my own.

While figuring out what to make next, I remembered I had bookmarked Ina Garten’s recipe for applesauce. Then I saw that it was baked in a Dutch oven, which is perfect since I’ve been using mine nonstop since I received it.

The recipe is straightforward, which is what I’ve come to expect from the Barefoot Contessa. That she keeps things simple is what I most like about her attitude toward cooking. Her recipe for applesauce is no exception. I had no idea applesauce could be so good until I made her flavor-packed version. applesauce2After baking the ingredients, her recipe calls for whisking them together. I left small chunks of apple in mine instead of making it the same consistency as the store-bought stuff.

Over the course of a week, I devoured the pot. It’s great for breakfast, a snack or as a dessert — and healthier than many alternatives. This applesauce may become a regular item in my refrigerator. I doubt I’ll ever purchase a jar of applesauce from the store again.

Ingredients
Zest and juice of 2 large navel oranges
Zest and juice of 1 lemon
3 pounds Granny Smith apples (6-8 apples)
3 pounds sweet red apples, such as Macoun, McIntosh or Winesap (6-8 apples)applesauce3
1/2 cup light brown sugar, packed
1/4 pound unsalted butter
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice

Preheat the oven to 350 degrees.

Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter and core the apples and toss them in the juice. Pour the apples and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Mix with a whisk until smooth. Serve warm or at room temperature.

Ring in the new year with an elegant treat

30 December 2012

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lemonmousse

I love the San Francisco Chronicle’s food section. It usually has a good selection of recipes that are easy enough for the average home cook. A few years ago, this recipe for Lemon Mousse was featured. At the time, my parents’ lemon tree was covered in fresh lemons that needed to be used, so this was the perfect selection. It was everything I had hoped for. Its light, citrusy flavor, creamy texture and candied lemon peel made for a great light dessert.

I thought this recipe would be a good finishing touch to a New Year’s Eve dinner. You can dish it out in small portions or large portions. I dished it into martini glasses to make it festive. Be sure to make it far enough in advance to give it the time it needs to chill. It even pairs well with a nice glass of riesling, so you can have your dessert and eat it, too.

However you ring in 2013, I hope you’re surrounded by family, friends and good food. Happy New Year!

Lemon peel garnish
3 to 4 lemons
1/2 cup granulated sugar

Using a serrated or vegetable peeler, cut strips from each lemon and julienne strips. Blanche the strips in boiling water for about 5 minutes. Pour into a sieve, discard the hot water and rinse the strips in cold water. (This process eliminates most of the peels’ bitterness.)

In a small saucepan bring the sugar and 3 tablespoons water to a boil, swirling the pan occasionally until the sugar melts. Simmer the mixture for 1 minute. Add the blanched lemon peel strips to the syrup, and stir to coat them evenly with the syrup. Pour into a sturdy container and refrigerate until serving time.

Lemon Mousse
5 large egg yolks
1/2 cup granulated sugar
1/2 cup fresh lemon juice
Finely grated zest of 1 large lemon, at least 1 tablespoon
1 pint (2 cups) cold heavy cream

Set a sieve over a heatproof bowl and set nearby. Whisk together the egg yolks, sugar, lemon juice, lemon zest and 2 tablespoons water in a 1 1/2-quart heavy saucepan until thoroughly combined. Cook over medium-low heat, whisking constantly, until the mixture thickens slightly and it registers 165° on an instant-read thermometer.

Immediately pour this lemon mixture into the sieve, pressing it through with a heat-resistant spatula. Discard the lemon zest that remains in the sieve. Allow the lemon mixture to cool before covering its surface with a sheet of plastic wrap. Refrigerate (up to 2 days) until you’re ready to finish the mousse. The lemon mixture thickens as it chills for several hours or overnight. To hasten the chilling, place over an ice-water bath and gently stir occasionally.

To assemble, whip the heavy cream until stiff peaks form. Fold half of the whipped cream into the thickened lemon mixture to lighten it. Whisk the remaining whipped cream in the bowl to thicken the cream more and fold it into the mousse. Divide it among 8 stemmed glasses or bowls and serve immediately, or refrigerate covered with plastic wrap for up to 1 day. Serve garnished with lemon peel.

Ginger cookies without the snap

23 December 2012

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chewy ginger snaps

For my last Christmas cookie post of the season, I give you the chewy ginger cookie.

Years ago, I picked up a small container of The Ginger People crystallized ginger at Williams-Sonoma. At the time, I was just playing around with baking and I liked to pick up ingredients I hadn’t used before so I could figure out a way to use them. The ginger had a recipe on the back for the World’s Best Chewy Ginger Snaps. I’ve never been fond of ginger snaps, mostly because of the snap, but the concept of a soft version had never occurred to me. I tried the recipe and I liked it quite a bit. The ginger flavor wasn’t overwhelming and I got the soft cookie I had anticipated.

I put these on the Christmas Eve plate for two years in a row, and my family enjoyed them. This year I have opted for the chai spice cookies instead of these, but will be keeping this recipe on hand.

However you spend your holiday, I hope you and your family have a Merry Christmas.

Ingredients
2 cups + 2 tablespoons flour
1/2 teaspoon ground cloves
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup butter, softened
1 cup sugar
1/4 cup dark molasses
1 egg
3.5 ounces crystallized ginger, chopped coarsely
1/4 cup sugar for rolling dough

Preheat oven to 375 degrees F. Sift dry ingredients together. Set aside. Combine softened butter, sugar, molasses and egg. Using a mixing, beat well. Stir in crystallized ginger. Sift dry ingredients together. Add dry ingredients to wet mixture. Mix well. Form 1-inch balls. Roll in course sugar. Place on greased cookie sheet, 2 inches apart. Bake 8-10 minutes. Makes 3 dozen cookies.

A fancy take on traditional thumbprint cookies

16 December 2012

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Chocolate Turtle Cookies

The 2010 edition of America’s Test Kitchen’s Holiday Cookies magazine was a good one. Not only was it filled with a variety of concoctions, but more than half of the 64 recipes were actually good. I hate it when I buy a magazine containing what look like promising recipes, only to have them turn out poorly or not how I had hoped or expected.

One of my favorite recipes from this edition was Chocolate Turtle Cookies. They take the idea of thumbprint cookies to a whole new level with their chocolate cookie base, nutty adornment and chocolate filling. They’re one of the most gorgeous cookies I’ve ever made. If you love chocolate, caramel and nuts, this is the recipe for you. The recipe calls for melting caramels for the filling but, if you’re feeling ambitious, as I usually am, you can make the caramel from scratch using your favorite recipe.

If you’re working on a cookie platter for the holidays, be sure to give this recipe the time it deserves. It’s worth the effort and will make a nice addition to any dessert tray or other array of holiday food. If you don’t like pecans substitute peanuts or another kind of nut. You really can’t go wrong.

By the way, this week I passed 1,000 hits on my blog since I started it nearly six months ago. Thanks for reading.

Ingredients
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups pecans, chopped fine
14 soft caramel candies
3 tablespoons heavy cream

Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using 1/2 teaspoon, make indentation in center of each ball. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.

Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently re-press existing indentations. Fill each with 1/2 teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely.