Blueberry Custard Tarts w/ Candied Lemon Curls

This is a spring version of summertime fresh blueberry tarts. Even though we are a long way from blueberry season, nothing wrong with using some frozen ones. At our house we use a lot of lemons which means there are always lemon peels available. Candied lemon peel is an excellent way of using up the flavorful but not as tasty peel.

Candied or crystallized fruit, has been around since the 14th century as a method of food preservation. It seems to have started out in the Arab culture, being served at banquets. Candied fruit as a whole, would reach the west where they became the key part of some of the most well known cakes and breads of European tradition, such as Italian Panettone and German Stollen.

Candied lemon peels are a very versatile ingredient. Chopped up, they can be used in baked goods for a lemony flavor boost, whereas whole strips can be dipped in chocolate and used as an edible gift.

For my blueberry tarts, I thought some candied lemon curls would make a pretty garnish not to mention the additional flavor they give.

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Blueberry Custard Tarts w/ Candied Lemon Curls
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Course Brunch, dessert
Cuisine American, French
Servings
mini tarts
Ingredients
Custard
Shortbread Crust
Blueberries
Candied Lemon Curls (MAKE ONE DAY EARLIER)
Course Brunch, dessert
Cuisine American, French
Servings
mini tarts
Ingredients
Custard
Shortbread Crust
Blueberries
Candied Lemon Curls (MAKE ONE DAY EARLIER)
Votes: 1
Rating: 5
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Instructions
Custard
  1. In a small saucepan, bring milk to a simmer. In a bowl, whisk sugar, eggs, yolks, & cornstarch together until smooth. When milk is simmering, whisk half of it into the egg mixture then gradually add the egg/milk mixture to the rest of the milk.
  2. Return saucepan to the heat & cook, whisking constantly until very thick. Whisk in the butter & vanilla. Cover with plastic wrap & refrigerate. Be sure the plastic is touching the top of the custard to prevent it from forming a film over it. When custard is cooled & you are ready to use it, whip with an electric mixer for a couple of minutes.
Shortbread Crust
  1. Preheat oven to 350 F. In a large bowl, combine butter & sugar; cream well. Add vanilla & combine. In a small bowl, combine dry ingredients; gradually add to creamed mixture. Blend well. Divide dough into 8 portions. Press each portion into a 4 X 3/4-inch mini tart pan. Using a fork, poke some holes in the bottom of each shell. Bake about 10 minutes or until golden brown. Remove from oven & cool before filling.
Blueberries
  1. In a saucepan, whisk all ingredients together & cook over medium-high heat until thickened.
Candied Lemon Curls
  1. Cut the ends off of the lemon. Carefully cut down ONE side of the lemon. Continue the same cut through the FRUIT of the lemon, stopping at the peel. Do NOT cut through the peel.
  2. Carefully open up the lemon & make more cuts through the FRUIT so that it will lay flat; remove the fruit from the peel. Turn the peel over & trim the edges & carefully remove all of the white pith from the inside of the peel. Cut the peel into strips about 1/8-inch wide.
  3. In a small saucepan, add sugar & water & bring to a simmer. Add peels & gently simmer for 10 minutes. After 10 minutes, lay peels on a cooling rack. Allow to cool slightly, then toss in a bit of granulated sugar. They will slightly curl as they cool.
Assembly
  1. Divide custard between tart shells, top with blueberries & garnish with candied lemon curls.
Recipe Notes
  • I find this recipe works the best if everything is made a day earlier than needed. That way each component has a chance to cool well before you assemble & serve.

Limoncello Mini Cakes

Nothing says spring more than the zesty, fresh flavor of lemons. Just to kick it up a notch, I decided to make some limoncello desserts.

Limoncello, (pronounced lee-mon-CHAY-low) the Italian lemon liqueur, is known for its refreshing sweet and tangy flavor. It is made from lemon rinds, alcohol and sugar. Although, traditionally served as an after dinner drink, it is a wonderful ingredient to use in cooking and baking.

Limoncello origins are disputed. Some say it was created by monks or nuns while others credit the wealthy Amalfi Coast families or even local townsfolk. In any case, its roots are in Southern Italy, primarily along Italy’s Amalfi Coast and the Sorrentine Peninsula known for their meticulous lemon cultivation. These lemons are considered the finest lemons for making limoncello. Prized for their yellow rinds, intense fragrance, juicy flesh and balanced acid.

Some years ago, while travelling in Italy, Brion & I tasted athentic limoncello in the town of Sorrento. As we walked through the quaint artisan shops packed together onto a maze of medieval alleys, we came accross one that sold liqueurs & confectionery. One of the treats that they made were limoncello sugar coated almonds … to die for!

Today’s little cakes use limoncello not only in the cake but the frosting and glaze as well. Definitely gives them some spring zing!

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Limoncello Mini Cakes
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Course dessert
Servings
mini cakes
Ingredients
Limoncello Cakes
Limoncello Glaze
Course dessert
Servings
mini cakes
Ingredients
Limoncello Cakes
Limoncello Glaze
Votes: 1
Rating: 5
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Instructions
Cakes
  1. Preheat oven to 350 F. Lightly butter & flour 4 mini bundt pans.
  2. In a small bowl, cream butter & sugar; add egg & mix well. Fold in the flour then add milk & limoncello; beat well. Spoon mixture into the bundt pans & bake for 18 minutes or until they test done. Allow to cool.
Cream Cheese Frosting
  1. In a small bowl, beat together butter, cream cheese & limoncello (if using). Add powdered sugar & mix until smooth.
Limoncello Glaze
  1. In a small saucepan, whisk together sugar, lemon zest & egg. Cook until sugar dissolves & the mixture turns light in color, about 2 minutes. Stir in limoncello & cook for about 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Remove from heat & whisk in butter. Cover with plastic wrap & cool before using.
Assembly
  1. Place cakes on a serving plate. Fill the center indentation from the bundt pan with glaze as well as glazing the tops. Place frosting in a piping bag with a tip that has a small hole. Pipe frosting to look like lemon slices.

Mexican Sweet Buns or ‘Conchas’

The quintessential Mexican ‘Conchas’ are a type of sweet roll topped with a cookie crust, shaped for it’s namesake, a seashell. Though its precise origin is not known, all conchas are made from an enriched, yeasted dough similar to brioche or challah. What isn’t really clear, is the point at which a baker decided to cover a small round of sweet dough with a thin layer of cookie dough and then bake it.

Traditionally, the bread roll itself is not flavored, but the cookie dough topping has either a vanilla or chocolate flavor. This topping is an essential element on the sweet roll but the color or the way it is scored or decorated can be done in many different ways. Sometimes, brown or white sugar or even colorful sprinkles are dusted over the topping.

Conchas are sometimes split in half horizontally and filled with anything from whipped cream, custard or even refried beans. Some bakeries have been experimenting with new concha flavors. Cinnamon, walnut, agave nectar with golden raisins and pecan flavor are some that have been introduced.

It seems that conchas are at their best when eaten fresh which makes good sense being made from a yeast dough. It’s going to be interesting to see if I can create some of these little conchas with such a mysterious past.

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Mexican Sweet Buns or 'Conchas'
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Ingredients
Sweet Buns
Servings
Ingredients
Sweet Buns
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Instructions
Sweet Dough
  1. In a dish, add yeast to lukewarm WATER & allow to sit for 5 minutes so yeast can activate. In a large bowl, whisk together lukewarm MILK, sugar, butter, salt & egg. Add yeast mixture & stir to combine. Add flour, about a 1/3 at a time, combining after each addition. Once all the flour has been added, knead on a lightly floured surface for about 2 minutes. The dough should be elastic & slightly sticky but easy to handle.
  2. Place dough in a large greased bowl & turn the dough over to coat. Cover with plastic wrap & allow to rise in a warm place until doubled, about 1 1/2 hours.
Topping
  1. In a bowl, beat the sugar, margarine & vanilla together until light & fluffy. Stir in flour & mix until a thick dough forms. Add additional flour if needed. Divide dough into 3 or 4 even pieces & tint each with food color. If the dough becomes sticky from the food color, add more flour. Cover pieces with plastic wrap until ready to use.
Assembly
  1. When dough is ready, turn out on a lightly floured surface. Divide the dough into 16 even pieces ( press dough into a 14 x 14-inch rectangle; with a sharp knife cut into 4 strips in each direction). Shape each dough piece into a ball by tucking the corners under ( don't roll between your palms, this will just deflate the dough & make it tough). Place dough buns on a large baking sheet that has been lined with parchment paper.
  2. Roll out the topping pieces on a lightly floured surface. Cut into 2 1/2-inch rounds with a cookie cutter or pastry ring. Use the pastry ring to score lines into the dough to resemble the ridges on a seashell (concha). Transfer the scored topping dough rounds to the buns using an offset spatula. If the topping doesn't adhere naturally, use a pastry brush to apply a few dots of water on the underside before applying to the buns.
  3. Allow the buns to rise for about 40 minutes. Before its time to bake, preheat oven to 375 F. Bake buns for 18-20 minutes or until they are just lightly browned on the bottom.
Recipe Notes
  • The topping is made with margarine as it will yield a crunchy & flaky texture.

Moroccan Spiced Fruit Bread

Today, March 28th is the birth date of my mother. Her imprint on my life was huge and I will forever miss her. I read an article recently which I would like to share with you today. It read:

‘I’ve met two kinds of strong women. The first kind is snippy, closed off and only too happy to point out when something isn’t up to their standards. The second kind is like a majestic tree with roots firmly planted and arms open wide. They plant and nurture the seeds of the future and parts of them are passed on through the generations’. My mother was definitely the second type of woman.

When I was thinking about what I wanted to post today, my mind drifted to the recipe archive that lives in my head, eventually making its way to the yeast breads. This is an area my mother had mastered down to a science.

Bread is such a staple food in the diet of most populations and will have featured heavily in most people’s childhoods. This explains why it is one of those smells that evokes such strong memories, particularly of family, childhood and comfort.

I love yeast breads that have spices and dried fruits in them. I recall a combination I had used in another way sometime back so I decided to see if I could make it work in my bread today.

WONDERFUL MEMORIES OF OUR BEAUTIFUL MOTHER!

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Moroccan Spiced Fruit Bread
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Ingredients
Fruit
Sweet Dough
Servings
Ingredients
Fruit
Sweet Dough
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Instructions
Fruit
  1. In a small bowl, combine fruit, juice & spices. Set aside to marinate.
Sweet Dough
  1. In a small dish, heat milk to lukewarm. Add yeast & 1 tsp sugar; let sit for 5 minutes to allow yeast to activate. In a large bowl, whisk together remaining 1/4 cup sugar, 1/3 cup melted butter, sour cream & egg. Add yeast mixture & stir to combine.
  2. In another bowl, whisk together flour & salt. Add flour mixture to yeast mixture 1 cup at a time, combining after each addition. Once all flour has been added, knead on a lightly floured surface for about 2 minutes.
  3. Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least one hour, in a draft-free place until doubled in volume.
  4. Punch dough down & place on a lightly floured surface. With your hand, pat & shape the dough into a rectangle 14 X 12-inches in size & about 1/2-inch thick. Using a ruler & a pastry wheel or sharp knife, cut the rectangle into 5 strips. Cut each strip into diamonds about 2-inches long. With a pastry brush, lightly butter tops of 'diamonds' as well as the bottom & sides of a bundt pan with the melted butter.
Assembly
  1. Arrange a layer of diamonds side by side in a ring on the bottom of the bundt pan. Divide fruit mixture in half & sprinkle half over diamonds in pan. Repeat with another layer of buttered diamonds & sprinkle with remaining fruit. Top with last buttered diamonds, arranging each successive layer so that it fits over the spaces left in the previous ring.
  2. Don't concern that the diamonds do not fill all the available space; as they rise & bake they will expand. Cover bundt pan with plastic wrap & a tea towel & allow to rise in a draft-free place until doubled in volume.
  3. Preheat oven to 350 F. Bake bread for 30-35 minutes, or until golden brown. To test for doneness, turn bread out & rap the bottom sharply with your knuckles. The bread should sound hollow; if it doesn't, return it to the pan & bake for 5-10 minutes longer. When baked, turn out on a wire rack to cool slightly.
Drizzle
  1. In a small bowl, beat together drizzle ingredients until smooth, adding only enough milk to make preferred drizzle consistency. Spread or drizzle over warm fruit bread & sprinkle with reserved orange zest.

Medjool Date & Apple Flans

There are so many culinary uses for Medjool dates, in both sweet and savory dishes, whether served hot or cold. Often called the king of dates, not only because they are quite expensive but are highly treasured for their size and rich, intensely sweet flesh.

These special fruits are pricey because their cultivation is incredibly labor-intensive. In order to ensure quality and yield, Medjool date palms need to be hand pollinated, pruned, protected and hand picked. While growing, the date bunches are wrapped in bags to prevent the birds from snacking on them and to keep them from falling on the ground.

Dates are usually left to dry on the tree before being harvested, which accounts for their wrinkly appearance. This places them in a peculiar category of being both dried and fresh. Different types of dates have different textures that fall into three categories: soft (like Medjool); semi-soft, which are chewy and are pitted before packaging to dry a little more; and dry, which are often sun-dried after harvest and sold chopped.

Dates can be paired with lamb or chicken and spiced with Middle Eastern flavors or added to dried apricots, cranberries and toasted walnuts in rice or couscous accompaniments. Their caramel-like flavor adds a hint of the exotic to whatever you choose to use them in.

We had some extra apples I needed to do something with. The thought of pairing them with some Medjool dates and walnuts …. Yum!

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Medjool Date & Apple Flans
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Servings
Ingredients
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Instructions
Pastry
  1. In a large bowl, whisk together flour, baking powder, baking soda, & salt. Cut in white & yellow Crisco shortening. In a dish, whisk together water, egg & apple cider vinegar. Make a well in flour mixture & pour all wet ingredients in it. Combine just until pastry pulls away from the bowl.
  2. On a lightly floured surface, roll out pastry; cut out eight 6-inch pastry circles. They should fit nicely into the mini flan pans that measure about 4 1/2-inches in diameter & are 3/4-inch in height. Once you have the pastry you need for the shells, form the remaining pastry in a 'tube' shape. Set the pastry shells in the fridge while you prepare the filling. FREEZE THE TUBE OF PASTRY. This you will use to GRATE on top of the flans for the top crust.
Filling
  1. In a large saucepan, melt the butter. Add prepared apples & saute until they start to soften, about 10 minutes. Add spices & honey, combine & cook 1 minute. Take off heat & allow to cool to lukewarm.
Assembly & Baking
  1. Preheat oven to 350 F. Remove mini flan shells from refrigerator & place on a baking sheet. Spoon some apple mixture in the bottom of each shell. Top each with a portion of the dates & walnuts, then evenly divide the remaining apple mixture between them. Remove the frozen 'tube' of pastry from freezer & grate (on a cheese grater). Sprinkle over mini flans.
  2. Bake until nice & golden, about 35 minutes. Cool slightly. Whip cream with sugar, cinnamon & vanilla until stiff & serve on warm flans.

Cauliflower Monte Cristo Lasagna

Do you recall the Monte Cristo sandwiches of ‘yesteryear’? There was a time when you could find this sandwich on most restaurant lunch menus across North America. Basically, its ham and cheese sandwiched between two pieces of french toast, smothered in egg batter, deep fried, sprinkled with powdered sugar and dipped in a side of jelly. It’s where salty meets sweet and savory.

It’s believed that the Monte Cristo evolved from the French sandwich called ‘Croque Monsieur‘. The original grilled cheese sandwich consisted of Gruyere cheese and lean ham between two slices of crust-less bread, fried in clarified butter.

This sandwich, although delicious, is neither health or diet food but sometimes its fun to just enjoy these kind of things in moderation, of course.

This ‘lasagna‘ turned out to be real tasty. It kind of puts a new spin on an old classic. Instead of french toast, the ham and cheese are layered in between a baked cauliflower mixture that resembles slices of bread or lasagna noodles. Serve with cauliflower sauce or a sauce of your own choice.

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Cauliflower Monte Cristo Lasagna
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Course Lunch, Main Dish
Cuisine American, European
Servings
Ingredients
Course Lunch, Main Dish
Cuisine American, European
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
Cauliflower 'Pasta'
  1. Bring a large pot of water to a boil. Add the tablespoon of salt & lemon juice. Cut cauliflower into florets, add to boiling mixture & cook until they are soft. Drain cooked cauliflower & roughly crush them into 'mush'. Add breadcrumbs, Parmesan, egg, garlic, Italian herbs, salt & pepper; mix well.
  2. Preheat oven to 425 F. Line a baking sheet with parchment paper. Press cauliflower mixture on baking sheet into a 9 x 9-inch square. Bake for about 15 minutes or until crispy. Remove from oven, cut cauliflower into 3 strips. In a buttered baking dish place the first strip. Cover with half of each of the ham & cheese slices. Put another strip of cauliflower on it & top with the rest of the ham & cheese slices. Place the third strip of cauliflower on top & sprinkle with mozzarella cheese. Adjust oven temperature to 350 F. & bake 'lasagna' for about 30 minutes.
Cauliflower Sauce
  1. Add butter to a blender or food processor. Cook cauliflower according to package instructions. Using a slotted spoon, drain off any excess water, transfer to blender. Add the vegetable broth, Parmesan, garlic, milk, salt & pepper. Process until a very smooth consistency is reached. Serve warm over Monte Cristo lasagna.

Zucchini Lasagna Roll-Ups with Asiago Sausage

Even though we are almost at the end of fall, there is still time to embrace those summer zucchini. I realize using zucchini instead of lasagna noodles is not a new idea but definitely a natural substitution. Lasagna, in any form, has to be up there on our list of comfort foods. Their saucy, cheesy and you have endless possibilities with fillings.

Thinly sliced zucchini stands in for the noodles and the three cheeses give this vegetarian lasagna plenty of richness, but for an even more substantial dish, I added some cooked and crumbled Asiago sausage.

It certainly has wonderful eye appeal but even more important, the flavor was amazing. Asiago/Red Pepper sausage is made in-store by Save-On Foods in our city. It has become my ultimate favorite in fresh sausage to use.

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Zucchini Lasagna Roll-Ups with Asiago Sausage
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Course Main Dish
Servings
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Instructions
  1. Preheat oven to 400 F. Grease a sheet pan with 1 Tbsp oil; set aside. Slice zucchini into 1/8-inch thick slices. Lay zucchini slices on prepared baking sheet & roast for 10-12 minutes. Remove from oven & cool for 5 minutes before handling. Leave oven on for baking casserole.
  2. In a saucepan, crumble-fry sausage; remove & drain on paper towel. In a bowl, beat egg & combine with ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, salt & pepper.
  3. In a 9 X 13-inch baking dish, spread some marinara sauce on the bottom. Assemble zucchini roll-ups by laying the zucchini strips on a flat work surface. Divide filling between strips & spread. Sprinkle each strip with a bit of mozzarella cheese. Roll up & place in casserole dish. Drizzle remaining sauce on rolls & sprinkle with remaining mozzarella cheese.
  4. Bake, uncovered for 20-25 minutes or until cheese is melted & bubbly.

Glazed Sour Cherry Yeast Cake

We seem to have had all the right weather conditions this year for our little cherry tree. It’s yield was close to 8 lbs (3.6 kg) of really beautiful fruit. I personally like using these cherries for cooking and baking as opposed to eating them fresh. The sweet/tart flavor lends itself so well to numerous recipes.

While the warmer summer months certainly slow down my baking activities, they never really stop completely. On the cooler or rainy days, I still heed the call to head to the kitchen for some baking therapy.

My recipe idea today was inspired by the 1970’s ‘Poke Cakes’. Originally created to increase sluggish sales for Jello-O gelatin, poke cakes are colorful and easy to make. A fork, chopstick or the handle of a wooden spoon is used to poke deep holes all over the top of the baked cake(mix). Next, it is topped with a colorful Jell-O syrup, which trickles into the cake looking like brightly colored streamers. Once it is refrigerated until set, the cake is then slathered with Cool Whip.

Although it seems like poke cakes are a phenomenon born in corporate American kitchens, drenching cake in flavorful liquids is not new, or entirely an American tradition. England’s sticky toffee pudding, a single layer date cake, is poked all over while still warm from the oven with a fork or skewer and drenched in sticky butterscotch sauce. Genoise, the classic French sponge cake, is almost always soaked in sugar syrups spiked with liqueur, not just for flavor, but to keep the cake fresh and prevent it from drying out. Pastel de tres leches, or ‘three-milks cake’, is a beloved Latin American classic. Made from sponge cake soaked in a milky syrup combining evaporated milk, sweetened condensed milk and heavy cream. All three called for this hole-poking action long before the 1970’s.

Of course, getting back to my German heritage, brings to mind a German butter cake or Butter Kuchen. This classic yeasted cake (actually more like a bread), seems to be very closely aligned with the poke cake idea. After the dough has risen and been rolled out, deep impressions are made for the filling to nestle in.

For our ‘cake’, I used an almond cream cheese filling to compliment the fresh cherries. We really enjoyed it!

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Glazed Sour Cherry Yeast Cake
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Course Brunch, dessert
Servings
Ingredients
Cake Dough
Cream Cheese Filling
Glaze
Course Brunch, dessert
Servings
Ingredients
Cake Dough
Cream Cheese Filling
Glaze
Votes: 1
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Instructions
Cake Dough
  1. In a small dish, heat milk to lukewarm. Add yeast & 1 tsp sugar; let sit for 5 minutes to allow yeast to activate. In a large bowl, whisk together remaining 1/4 cup sugar, melted butter, sour cream & egg. Add yeast mixture & stir to combine.
  2. In another bowl, whisk flour & salt. Add flour mixture to yeast mixture 1 cup at a time, combining after each addition. Once all flour has been added, knead on a lightly floured surface for about 2 minutes.
  3. Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least one hour, in a draft free place until dough has doubled in volume.
Cream Cheese Filling
  1. Beat together filling ingredients & set aside in fridge until ready to use.
Assembly
  1. Line a 15" X 10"-inch jellyroll pan with parchment paper. Place dough on paper & press out evenly in pan. Make about 20 deep impressions in dough with your fingertips. Fill each one with a spoonful of filling & top with a couple of cherries. Allow cake to rise 10 minutes.
  2. Preheat oven to 350 F. Bake cake for about 20 minutes or until golden. Meanwhile, combine glaze ingredients. Remove from oven: cool for just a few minutes then drizzle with glaze. Sprinkle with sliced almonds. Cut into 24 serving pieces.

Sour Cherry Custard Buns

Fall is that time of year that we can enjoy some more of those wonderful cherries from our own little tree. The fact that we live in the northern part of Alberta, Canada and can eat cherries fresh from our tree is such a bonus.

Even though these cherries are classed as a semi-sweet variety, there are still endless ways to enjoy them. When I was growing up, I remember my mother making something she called ‘dampfnudeln’. The taste was wonderful and as I recall, these were sweet yeast dumplings in a vanilla custard sauce. I’m not sure if they had anything in the center or not.

It seems there are endless recipes and preparations, variations on recipes and variations on variations …. ROHRNUDELN, HEFENUDELN, GERMKNODEL, DAMPFNUDELN, BUCHTELN and on and on. Basically they are all yeast dumplings, sweet (or savory) but the preparation varies somewhat. Some are poached in a milk/sugar liquid, whereas others are baked. Some are filled, some not. Most seem to be served with a vanilla custard.

For mine, I’m trying to incorporate some of our cherries in a soft, sweet yeast bun with some vanilla custard. I think I’ll call them ‘dampfbuchteln’. Buchteln are a typical Bohemian dish from the region in the middle of Europe that was formerly German. It was from there that recipes like this made their way into German and Austrian kitchens. That name seems fitting, having the characteristics of both kinds of buns.

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Sour Cherry Custard Buns
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Course Brunch, dessert
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Ingredients
Sweet Roll Dough
Vanilla Custard
Course Brunch, dessert
Servings
Ingredients
Sweet Roll Dough
Vanilla Custard
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Instructions
Sour Cherry Compote
  1. In a saucepan, combine sugar, cornstarch & salt; add juice & stir to combine. Bring to a boil over medium-high heat, stirring frequently, simmer until thickened, about 1-2 minutes. Immediately remove from heat. Gradually fold in cherries. Cool to room temperature, stirring occasionally. I found it easier to make the compote a day ahead of the buns.
Sweet Roll Dough
  1. In a small dish, heat milk to lukewarm. Add yeast & 1 tsp sugar; let sit for 5 minutes to allow yeast to activate. In a large bowl, whisk together remaining 1/4 cup sugar, melted butter, sour cream & egg. Add yeast mixture & stir to combine.
  2. In another bowl, whisk together flour & salt. Add flour mixture to yeast mixture, 1 cup at a time combining well after each addition. Once the flour has all been added, knead on a lightly floured surface for about 2 minutes.
  3. Lightly grease the large bowl, place dough in it & cover with plastic & a tea towel. Allow to rise for at least 1 hour in a draft free place until dough has doubled in volume.
  4. Punch dough down & turn out onto a lightly floured work surface. Divide the dough into 12 equal sized pieces & roll each into a ball. Place under a tea towel so they won't dry out. Take one ball & shape it into a flat circle large enough to hold a spoonful of compote.
  5. Fold over & pinch the edges, then carefully shape into a ball again. Place in a buttered 12-inch spring form pan, seam side down. Repeat with remaining dough balls. Cover with tea towel & let rise for another 30 minutes.
  6. Preheat oven to 350 F. Bake buns for about 20-25 minutes or until golden. Remove from oven; cool for just a few minutes then pat with butter. When completely cooled, sprinkle with powdered sugar if you wish.
Vanilla Custard
  1. Sift together cornstarch & flour. Using a whisk, combine the beaten eggs & the flour mixture until powders are dissolved. In a saucepan over medium heat, stir together milk, sugar & salt. Once sugar & salt are dissolved, add in the egg mixture & keep stirring everything until the mixture is thickened. Remove from heat & stir in butter & vanilla. Nice to serve warm under the cherry buns.

Shrimp Burgers on Seeded Teff Buns

A while back, I was speaking with my neighbor, Meg, who told me about an ancient grain I had never known about. It is called Teff. This word originates from the Amharic word ‘teffa’ which means ‘lost’ due to the small size of the grain. An annual bunch grass native to the central highlands of Ethiopia and Eritrea. It can survive both wet and dry climates, high temperatures and bright light as well as not being subject to as many plant diseases as other cereal grains. It’s high nutritional value and reliable cultivation have made it Ethiopia’s most important grain crop. Teff’s size makes it convenient because it doesn’t take a large volume of teff seed to plant a field.

Ground into flour, teff is used to make the traditional bread called ‘injera’, a sourdough risen flatbread with a slightly spongy texture similar to a crepe. It can also be found in many gluten-free options of pancakes, breads, cereals, pie crusts, cookies and other snacks.

Meg had given me a package of ‘authentic‘ teff flour so I was anxious to try it. I noticed a great looking recipe for seeded teff rolls on the computer so I was all set. To compliment the teff rolls I made some shrimp burgers w/ avocado aioli. Nice meal!

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Shrimp Burgers on Seeded Teff Buns
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Instructions
Seeded Teff Buns
  1. In a small bowl, whisk together water, yeast, honey, oil & vinegar. Let stand 3-5 minutes or until yeast is dissolved & beginning to proof.
  2. In a large bowl, stir together dry ingredients. Add yeast mixture to dry ingredients & mix on low speed until combined. Add in egg whites. Once combined, mix on high speed for 3-5 minutes.
  3. Grease a 9-10 inch round baking pan. Scoop the batter into pan (with a spring release scoop) making about 6 buns. Place rolls right next to each other. Cover & let rise in a warm place for 20 minutes. Preheat oven to 375 F. Bake for 25-30 minutes. Remove from oven; cool slightly.
Shrimp Burgers
  1. In a small bowl, combine all ingredients for shrimp burgers. Form into 4 patties & set on a plate with squares of wax paper between them. Put in fridge until ready to cook.
Avocado Aioli
  1. In a small bowl, Combine all ingredients for avocado aioli until smooth. Cover & set in fridge until ready to use.
Assembly
  1. In a large skillet, add 3 Tbsp oil & turn heat to medium-high. Gently place shrimp burgers on skillet & cook 3 minutes until golden, flip & cook another 3 minutes.
  2. On each of the sliced, warm teff buns, place a shrimp burger with a generous dollop of avocado aioli. Don't hesitate to add some lettuce & tomato slices if you wish.