Ingredient: lemon juice

Grated Apple Pie w/ Salted Carmel Topping

Many cultures have embraced the apple pie and put their own spin on it, so why is it known as the quintessential American dessert. German immigrants brought over the modern hamburger and Italians were the first to combine cheese with macaroni. Apple pie—a dish that commonly follows the words ‘American as’ —has a reputation for being one of the rare dishes the country can fully claim. But as it turns out, the history of the iconic American dessert isn’t so simple.

The phrase ‘as American as apple pie’ emerged in the early 20th century. It gained widespread popularity during World War II, when soldiers were asked what they were fighting for. The response often included apple pie, alongside other symbols of American life like mom and baseball. This association cemented apple pie’s status as a quintessential American food.

For some cooks, grated apple pie was a practical alternative to the traditional sliced version. Grating or shredding the apples creates a pie with a tender, uniform, and almost custard-like filling, unlike the chunkier texture of a standard pie. Shredding the fruit reduces the cooking time required to soften the apples, which was an advantage for home bakers. As shown in some historic recipes, eggs and melted butter were often mixed into the grated apples, creating a richer filling. 

This pie reminds me of an experience I had that seems quite comical when I think of it now. Before I had ever studied in the commercial food industry or made any number of pies, a friend gave me a recipe for a ‘Swiss’ apple pie. Her instructions were to place the shredded apple in a pastry lined pie pan. Next, pour vanilla pudding over the apples and bake. It sounded great! I purchased a box of Jell-O brand vanilla pudding & pie filling, made a crust and filled it with shredded apples. I assumed you were supposed to cook the pudding before covering the apples with it for some reason. Wrong!! What resulted was apples baked in a pastry shell with a ‘rubber top’. I guess we all have to start somewhere, right?!

Today, I wanted to revisit the grated apple pie idea being fall with all the wonderful apples that are in season right now.

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 Grated Apple Pie w/ Salted Carmel Topping
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Keyword grated apple pie w/ parsnip pastry & salted caramel
Servings
Ingredients
Pastry
Apple Filling
Salted Caramel Sauce
Course dessert
Cuisine American
Keyword grated apple pie w/ parsnip pastry & salted caramel
Servings
Ingredients
Pastry
Apple Filling
Salted Caramel Sauce
Votes: 1
Rating: 5
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Instructions
Pastry
  1. Sift flour, sugar & baking powder into a bowl. Add salt & rub butter into flour with fingertips until it resembles breadcrumbs. In a small bowl, whisk together the egg, vinegar & water. Sprinkle the egg/water mixture over the flour mixture & combine ONLY until dough comes together. DO NOT OVERMIX. Wrap the dough in plastic wrap & refrigerate for 30 minutes.
Apple Pie
  1. Preheat oven to 450 F.
  2. Grate apples & combine with lemon juice.
  3. Line a 9-inch pie plate with chilled pastry. In a bowl, mix together the sugar, flour, cinnamon, nutmeg & salt. Sprinkle 3 Tbsp evenly in the bottom of the crust & set the rest aside.
  4. In a mixing bowl, beat the butter until creamy. Add the remaining sugar mixture & beat until incorporated. Add the vanilla & eggs. Beat until mixed well & the mixture turns lighter. Stir in the apples.
  5. Pour the filling mixture into the crust & spread out evenly. Place a pie ring or one made out of aluminum foil around the edges of the crust.
  6. Bake at 450 F. for 15 minutes then reduce heat to 350 F. & bake for an additional 30-35 minutes. If the crust is not brown enough, remove the pie ring for the last 10 minutes of the cooking time.
Salted Caramel Sauce
  1. Place the sugar & water into a large heavy bottomed saucepan. Cook, stirring, over a low heat until sugar has dissolved. Increase heat & bring to a boil for 5-7 minutes, stirring occasionally, until you get a deep amber color.
  2. Remove from heat & immediately add the heavy cream & stir. Be careful as it will bubble up quite a lot. Once the caramel has dissolved into the cream, add the butter & salt. Place in a small blender & blend for a few seconds until mixture comes together nicely. Place into a small container & cool.
Finish
  1. Once pie is at room temperature, brush or drizzle sauce over the apple filling. Chill further & serve.
Recipe Notes

The purpose of putting some of the sugar mixture into the bottom of the pie crust is to absorb some of the liquid that forms when sugar & fruit are mixed together.
If the apples produce a lot of juice, drain them BEFORE adding them to the batter. If you pour off the juice after adding the apples to the batter, you will lose a lot of the spice flavor.
Using a deep dish will help avoid it from running over in the oven.

Chocolate Blueberry/Lemon Inlay Roll Cake

Today we are celebrating my husband Brion’s birthday. Family birthdays forever bring me back to my childhood days. My mother always made the birthday person’s favorite meal on their day along with a cake. Although she excelled at cooking in general, her creative talent was put to good use when she decorated our birthday cakes. As I follow her tradition, I wanted to bake something that was unique for Brion’s birthday.

One of the easiest ways to dress up a basic roll cake is with a design. This technique is one that originated in Japan. The cake rolls are also known as ‘deco rolls’, as the cake rolls are decorated with patterns and baked. Rather than decorating the cake after it’s been baked, this technique pipes it directly onto the cake with batter.

In Japan, the roll cake tradition has continued, with unique flavors like matcha (green tea) and various cream fillings. The use of ‘inlay’ design creates an artistic presentation. The incorporation of unique flavors and decorative techniques continues to evolve and expands the appeal of this iconic dessert. 

With summer in full swing, our backyard is bursting with all its glorious flowers and foliage and even though he would rather I didn’t add his picture to my blog today, I wanted to share this garden view with you. I think it’s a great backdrop for a birthday picture, right!

HAPPY BIRTHDAY, MY LOVE … YOU’RE THE BEST

Print Recipe
 Chocolate Blueberry/Lemon Inlay Roll Cake
Votes: 1
Rating: 5
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Course dessert
Cuisine Japan
Keyword blueberry/lemon inlay roll cake
Servings
Ingredients
Lemon Curd
Blueberry Filling
Whipped Cream Cheese Filling
Pattern Batter
Cake Batter
Course dessert
Cuisine Japan
Keyword blueberry/lemon inlay roll cake
Servings
Ingredients
Lemon Curd
Blueberry Filling
Whipped Cream Cheese Filling
Pattern Batter
Cake Batter
Votes: 1
Rating: 5
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Instructions
Lemon Curd
  1. Combine sugar & lemon zest in a saucepan. Either with the back of a spoon or your finger tips rub the zest into the sugar. This will coat the sugar crystals with fragrant oils from the lemon peel, adding a whole new dimension of intense lemon flavor to the curd.
  2. Add the whole egg & extra egg yolks to the saucepan with the lemony sugar & whisk until smooth. Mix in lemon juice.
  3. Add butter then place the saucepan over medium heat. Whisk gently & continuously for 6-9 minutes until thick enough to coat the back of a spoon. Do not walk away because it will transform very quickly. Once you see a bubble emerge from the surface, this indicates that it is thick enough. Do not let it boil.
  4. Immediately pour the hot curd through a fine mesh sieve to remove any pieces of lemon zest or cooked egg white into a dish. Place a piece of plastic wrap directly in contact with the surface & refrigerate until thoroughly chilled & ready to use.
Blueberry Filling
  1. Place all blueberry filling ingredients in a small saucepan. Heat on medium high until blueberries soften & mixture thicken, about 5 minutes. Remove from heat & allow to cool for 5 minutes or so then place in a blender & puree until smooth. This makes it easier when slicing the cake roll. Place in a small dish & cool until ready to use.
Whipped Cream Cheese Filling
  1. For best results, place bowl of the electric mixer & whisks in the freezer for a few minutes to make them real cold. When chilled, place cream cheese & powdered sugar in the bowl & beat together until smooth. Scrape down the bowl as needed. With mixer running on low, add the vanilla & stream in the whipping cream. Turn the speed up & whip until stiff peaks form. Refrigerate until ready to use.
Roll Cake Pattern
  1. Cream together butter, flour, sugar & egg white with a whisk until smooth. Place batter into a piping bag. Trace or free hand your pattern onto a piece of parchment paper. If you want a specific part of the image to appear on the top of the roll cake, place that part of your pattern about 3/4 of the way down the paper.
  2. Before putting the template onto a 10" x 15" jelly roll pan , using a pastry brush (or your fingers), grease the bottom (but not the sides) with vegetable oil. Line the bottom of the greased pan with the template, pressing down to remove any air bubbles. Set aside. By NOT greasing or covering the sides of the pan, the cake sticks to the sides of the pan, helping the cake to rise while baking.
  3. Pipe out your design, keeping in mind that the cake will be viewed in reverse. Place the pan in the freezer until the batter is frozen solid, for about 20 minutes.
Chocolate Cake
  1. Preheat oven to 350 F.
  2. In a small bowl, combine flour, cocoa, baking powder & salt. Set aside.
  3. In another bowl, whip egg whites until foamy, gradually adding HALF of the sugar. Beat until stiff peaks form. In a third large bowl, beat egg yolks until thick. Add remaining sugar, vanilla & water; beat until very thick. Gradually fold in flour mixture then egg whites gently folding JUST until fully incorporated so as not to deflate the eggs.
  4. Remove the jelly roll pan from the freezer & pour the cake batter over the frozen design. Gently tap the sheet against the counter to make sure that the batter gets down into all the little nooks & crannies of your design.
  5. Bake in the center of the oven until cake for about 15 minutes or until it tests done with a toothpick. Loosen edges & immediately turn cake onto a piece of parchment paper. REMOVE the parchment that was on the bottom of the cake (while it was baking). Starting at the narrow end, roll up cake in the parchment (you just turned the cake out on to) & cool completely.
Assembling the Cake Roll
  1. Once fully cooled, gently unroll the cake & separate it from the parchment paper.
  2. Spread an even layer of lemon curd onto the cake, leaving about an inch of space around the edges so the filling doesn't ooze out. Next, drizzle a wavy line of blueberry filling over the lemon curd. Then lastly, pipe some of the cream cheese filling in between your blueberry lines. Try to not OVERFILL the cake roll BUT giving it as generous amount of filling as possible.
  3. Very gently roll the cake back into its spiral shape. Set the cake on a platter with your design on top. Cover with plastic wrap & chill in refrigerator for at least 30 minutes or longer.
  4. Slice & serve.

Apricot Galette

So, what is galette exactly? Galettes are the oldest of all pastries, but it gets a bit complicated because the term galette is used to refer to many different baked goods.

A galette Breton is a buckwheat crepe filled with a savory filling such as ham, cheese or a fried egg. A galette de rois (king cake) is a flaky puff pastry cake with a cream center eaten in France on the day of Epiphany. And if you order a galette in Normandy, you may find yourself eating a crisp sable butter cookie.

I love galettes whether they are sweet or savory. To me they are a tasty art form waiting to be eaten and enjoyed. An apricot galette is a special dessert that strikes a balance between simplicity and elegance.

A galette is more of a formula than a strict recipe. They can be created with various stone fruits like peaches, nectarines, plums, or even apples and pears as well as savory ingredients. The result is a pleasingly rustic looking pastry that doesn’t require perfection but still looks impressive.

With an apricot galette, you get the best of summer—a ripe, sweet fruit that speaks for itself. Apricots need very little added sugar, allowing their natural flavor to shine through.

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 Apricot Galette
Votes: 1
Rating: 5
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Course dessert
Cuisine French
Keyword apricot galette
Servings
Ingredients
Pastry
Filling
Finish Ingredients
Course dessert
Cuisine French
Keyword apricot galette
Servings
Ingredients
Pastry
Filling
Finish Ingredients
Votes: 1
Rating: 5
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Instructions
Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. Do not overwork dough.
  2. Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours. The dough can be kept in the refrigerator for a day or two or it can be wrapped airtight & frozen for a month. Thaw, still wrapped in refrigerator.
Filling
  1. In a medium bowl, combine all of the filling ingredients. Gently stir until everything is combined & the fruit is evenly coated with the spices. Taste & adjust the flavors as needed. Set aside & let macerate until the dough is chilled.
Assembly/Baking
  1. Preheat oven to 375 F.
  2. Remove chilled pie dough from fridge & divide into 4 balls. On a piece of parchment paper, the size of your baking sheet, roll each ball into a 6-inch circle. Spoon 1/4 of the filling evenly over each circle, leaving a 1-inch border. Gently fold pastry over the filling, pleating it to form the individual galettes. Brush with egg wash & sprinkle with coarse sugar if you prefer.
  3. Bake about 35 minutes until filling bubbles & crust is golden. Remove from oven & cool on a wire rack. Serve as is or with vanilla ice cream or whipped cream.
Recipe Notes

Bake as one large galette if you prefer. When I made these individual galettes, I placed the pastry in 4-inch springform tart pans to add a little more 'pizzaz' to the look. Just personal preference but not necessary.

Shrimp Stuffed Portobello Mushrooms

I’m sure the appeal of mushrooms isn’t for everyone. For Brion & I, we love that earthy taste. There is hardly anything you can’t use mushrooms in from appetizers to main course.

I find the versatility of the portobello mushroom is endless. They have a rich, meaty texture and flavor which is retained even after cooking. You can use them in soups, stews, baked pasta, rice dishes or as a meat substitute in salads. Portobellos are excellent paired with fresh herbs, cheese, tomato or cream based sauces, leafy greens, garlic and onions.

Although rich, meaty portobello mushrooms are delicious all by themselves, filling them to overflowing with a delicious shrimp stuffing puts them over the top.

This is a great main course entrée served with steak, pork chops or chicken. If you are having a party you can make them with baby bellas and serve them as an appetizer.

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 Shrimp Stuffed Portobello Mushrooms
Votes: 1
Rating: 5
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Course Main Dish
Keyword shrimp stuffed portobello mushrooms
Servings
Ingredients
Course Main Dish
Keyword shrimp stuffed portobello mushrooms
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Prepare the mushrooms. Remove the stems, clean, chop & set aside. With a damp paper towel, clean the mushrooms. If you prefer, use a spoon to gently scrape the gills from the mushrooms. Place the mushroom cap on a large baking sheet with the gill side facing up. This will form the "bowl" for your filling.
  2. Peel & devein shrimp. Reserve 8-12 whole shrimp to sauté & serve on top of the stuffed Portobello mushrooms. Chop the remaining shrimp & set aside.
  3. Heat the butter in a large sauté pan. Add the chopped mushroom stems, onions, & garlic. Cook for 5-7 minutes until they become tender.
  4. Add the chopped shrimp, breadcrumbs, egg, basil, lemon juice & red pepper flakes to the pan. Cook for 2-3 minutes until it has absorbed the butter & the shrimp begin to turn opaque.
  5. Evenly divide the mushroom mixture over the tops of the mushroom caps forming a small mound. Sprinkle with parmesan cheese.
  6. Preheat oven to 425 F.
  7. Bake for 12-15 minutes until lightly browned.
  8. Lightly sauté the remaining whole shrimp in a pan just until they are pink & cooked. Do not overcook. Place 2 sautéed shrimp on each mushroom cap to serve.

Chocolate Beet Bundt Cakes w/ Saskatoon Berry Sauce

Pairing beets with chocolate might seem unusual at first glance, but it works beautifully in a cake. It gives an extra bit of complexity to something that’s already amazing. The beets add earthiness and make the cake dense and moist.

This idea is particularly associated with wartime rationing, when sugar and flour were scarce. While historically a frugal option, chocolate beet cake has become more of a novelty or trend in recent years, with modern bakers experimenting with the flavor profile and incorporating it into more elaborate recipes. 

It’s impossible to pinpoint exactly who ‘first’ paired saskatoons with beet cake, as such recipes are often developed over time and evolve through various culinary traditions.

Saskatoon berries, or serviceberries, are a staple ingredient in Canadian baking, particularly in pies, cakes, and jams. They are known for their sweet and nutty flavor. Given the historical context, it’s likely that the pairing of saskatoon berries with chocolate beet cake emerged organically in regions where both ingredients were readily available and used in baking. Bakers in these areas may have naturally incorporated saskatoon berries into their beet cake recipes, either as a topping, filling, or as part of the batter. 

These little Bundt cakes with their saskatoon berry topping make a very special summertime dessert when those precious berries arrive.

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 Chocolate Beet Bundt Cakes w/ Saskatoon Berry Sauce
Votes: 1
Rating: 5
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Course dessert
Cuisine Canadian
Keyword chocolate beet bundt cakes w/ saskatoon berry sauce
Servings
Ingredients
Beet Puree
Cake
Saskatoon Berry Sauce
Course dessert
Cuisine Canadian
Keyword chocolate beet bundt cakes w/ saskatoon berry sauce
Servings
Ingredients
Beet Puree
Cake
Saskatoon Berry Sauce
Votes: 1
Rating: 5
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Instructions
Beet Puree
  1. Remove beet stems & peel. Rinse beets & chop into small cubes. Place beets in a small saucepan & add water. Cook for about 10 minutes or until fork tender. Remove from heat & allow to cool. Once cool, puree beets with a small amount of the cooking water in a blender or food processor.
Cake
  1. Preheat oven to 375 F.
  2. In a large bowl, place first 6 liquid ingredients & combine well. Add remaining ingredients & mix well.
  3. Scoop into 8 mini Bundt pans (or large cupcake pan), filling about 3/4 full. You can butter the pans or use silicon cups.
  4. For mini Bundt cakes bake only about 9 minutes or until they test done with a toothpick.
  5. Remove from oven & allow to cool slightly.
Saskatoon Berry Sauce
  1. In a small saucepan, combine cornstarch, sugar & salt. Add water & saskatoons. Stir while cooking until 'clear' & bubbling. Add margarine & lemon juice, stir then remove from heat.
Serving
  1. Place individual little Bundt cakes on dessert plates. Top with whipped topping & saskatoon berry sauce. Serve.

Lebanese Couscous w/ Shrimp & Tomatoes

This flavorful dish not only makes a fabulous midweek meal for four but can be easily multiplied to accommodate more. The quick cooking couscous turns this simple recipe into a one pot wonder with a fusion of flavors.

Shrimp and tomato couscous starts with ‘shrimp stock’. It’s a great way to make sure you get the most out of your shrimp by extracting all the flavor from the shells which then acts as a nice flavor base for your couscous.

Couscous has become one of my favorite pantry staples. It’s quick, convenient, versatile and makes a good alternative to traditional rice or pasta.

There are actually three different kinds of couscous:

Pearl (Israeli) couscous, which resembles tiny pasta shaped like pearls.

Lebanese couscous, also called Moghrabieh, is sold fresh or dried and is the largest in size, similar to a pea. It’s often boiled, drained, and then mixed with oils and spices or added to meats as a tasty starch in hearty stews and braises.

Then, there is the smallest size couscous made of fine granules of durum wheat. This one is associated more with Moroccan cooking.

Couscous used to be hand rolled into tiny pasta. It is now available in instant- cook packages or bulk, where couscous has already been pre-cooked by steaming and then dried. This leaves us with the simple task of re-hydrating in broth.

I guess in some ways this meal kind of mimic’s paella. One thing for sure is that its hearty & very flavorful!

Print Recipe
 Lebanese Couscous w/Shrimp & Tomatoes
Votes: 1
Rating: 5
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Cuisine Middle Eastern
Keyword Lebanese couscous w/ shrimp & tomatoes
Servings
Ingredients
Cuisine Middle Eastern
Keyword Lebanese couscous w/ shrimp & tomatoes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a medium stockpot, combine the shrimp shells, clam juice, broth, bay leaves & peppercorns. Bring it to a boil, then simmer for four to five minutes, until the shrimp shells are nice & pink. Pour through a fine-mesh strainer set over a bowl; discard the solids in the strainer.
  2. Season the shrimp with salt & pepper. In a large pot over medium-high (you could re-use the stockpot here), heat one tablespoon of the oil. Add half the shrimp & cook without stirring until well browned, 2 to 3 minutes. Transfer to a large plate. Repeat with another 1 tablespoon oil and the remaining shrimp.
  3. Return the pot to medium-high. Add 1 tablespoon of the remaining oil. Add the onion, carrot, garlic & 1/2 tsp of salt then cook until softened, 3 to 5 minutes.
  4. Add the tomatoes & couscous. Stir in 2 cups of the shrimp broth. Bring to a simmer and then reduce to medium and cook, stirring, until most of the liquid is absorbed, 8 to 10 minutes. Stir in another cup or so of the broth, return to a simmer and cook, stirring, until most of the liquid is again absorbed, about 8 to 10 minutes. Stir in the remaining cup of broth and cook, stirring constantly, until the couscous is tender.
  5. Turn off heat, stir in the shrimp & juices, remaining 1 tablespoon oil, lemon juice & parsley. Cover & let stand until the shrimp are opaque throughout, 5 to 7 minutes. Taste & season with salt & pepper. Garnish with some grated parmesan cheese or sliced green onion if desired.

Raspberry Curd Tart Cases

HAPPY MOTHER’S DAY!

Today as we celebrate Mother’s Day, many special memories come to mind. My mother passed away in 1978 but even after 47 years, time has changed nothing. I still miss the sound of her voice, the wisdom in her advice, the stories of her life and just being in her presence. I miss her today as much as the day she left us, and I always will.

It is also with very loving thoughts, Brion & I celebrate my mother-in-law, Dolores, for her loving and kind ways and for raising that ‘special’ man I love sharing my life with. Love to my sisters, who gave so much of themselves to be the great mom’s they are.

In honor of these two precious women who prepared so many wonderful meals for us years ago, I like to post something special on this day. My choice this year are these unique looking raspberry curd tart cases.

 I think tart rings  give these little tarts more of an upscale look, fitting for the occasion. Using rings instead of tart pans gives such a clean look. Being perforated allows for the ring to heat up quicker (along with it being very thin), which allows for better baking. This also allows steam to escape from the crust, which keeps your crust nice and crispy.

I became interested in making curds a number of years ago. Curds differ from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a bolder, fruitier taste.  Also, curds containing butter have a smoother and creamier texture than both pie fillings and custards, which contain little or no butter and use cornstarch or flour for thickening. Additionally, unlike custards, curds are not usually eaten on their own. It seems fruit curds continue to gain popularity as evidenced by the wide array of recipes available today.

I think these should taste as good as they look.

LOVE TO ALL THE MOM’S OUT THERE READING MY BLOG TODAY!

Print Recipe
 Raspberry Curd Tart Cases
Votes: 1
Rating: 5
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Cuisine American
Keyword raspberry curd tart cases
Servings
Ingredients
Pastry
Raspberry Curd
Garnish
Cuisine American
Keyword raspberry curd tart cases
Servings
Ingredients
Pastry
Raspberry Curd
Garnish
Votes: 1
Rating: 5
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Instructions
Pastry
  1. Combine the flour, powdered sugar, cornstarch, salt, & vanilla in a large bowl. Add the butter & mix with your hands until the butter is broken down into pieces the size of peas & the ingredients are well combined. Add the beaten egg & mix with a spatula until the dough is smooth & the egg is fully incorporated. Don’t overmix.
  2. Turn the dough out onto a large piece of plastic wrap & gently shape it into a ball. Wrap the dough in the plastic wrap & flatten it into a disc. Refrigerate for at least 30 minutes or overnight, until cold but still pliable. It should have the texture of clay. While the dough chills is a good time to make the filling.
  3. When the dough has chilled, unwrap the dough and place it on a silicone baking mat (or parchment paper) on your work surface. Roll it out into a rectangle about 1⁄8 inch thick, using a second silicone sheet on top. The silicone mat makes it easier to lift the rolled-out dough onto the sheet pan later. Make sure to work quickly so the dough doesn’t get too warm.
  4. Place the silicone mat with the dough on a baking sheet.
  5. Using the tart rings, cut out 12 circles of dough. Remove the rest of the dough from around the rings.
  6. Reroll remaining dough between 2 sheets of parchment. Using a sharp knife, slice strips about 10 inches long & 3/4- inch thick (or the thickness of your pastry rings). These strips will make the sides of each tartlet. At this point you may want to place the sheet of strips in the freezer for about 5-10 minutes so they will be easier to work with.
  7. Working with one at a time, transfer a strip of dough to one of the tart rings and press it to the sides. Use your fingers to slightly push the bottom of the sides to the dough circle (to seal it). Repeat with the remaining strips of dough.
  8. On another sheet of silicone or parchment, roll out any leftover dough & cut 12 tartlet case tops. Cut round holes in various sizes in them for decoration. Remove excess dough from around & in tops. Place on a separate baking sheet as they will bake faster than the tartlet cases.
  9. Transfer the baking sheets containing the tartlet shells & tops to the freezer & freeze for at least 20 minutes.
  10. Preheat oven to 350 F.
  11. Bake tart rings for about 20 minutes or until golden. Bake tops until they are just slightly golden (they bake fast so you need to keep a close eye on them). Remove from oven.
Raspberry Curd
  1. Combine raspberries, sugar, lemon zest, lemon juice & water in a saucepan over medium-high heat. Bring mixture to a boil (about 5 minutes); reduce heat & simmer 5 minutes. Remove mixture from heat & let stand 5 minutes. Place in a food processor or blender; process until smooth. Strain mixture through a fine-mesh sieve into a bowl & discard solids.
  2. Wipe pan clean & return strained mixture to pan. Whisk together egg yolks & cornstarch in a small bowl until smooth. Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes). Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon). Add salt & butter, stirring until smooth. You may need to return the mixture to processor at this point if your curd doesn't seem smooth enough.
  3. Place curd into a bowl; cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill curd in the refrigerator at least 2 hours, or up to 1 week if making in advance.
Assembly
  1. Place tartlet tops on a wire rack & dust with powdered sugar. Spoon raspberry curd into cooled tart shell & spread into an even layer with an offset spatula. Arrange pastry lid on top of each filled tartlet. Decorate with fresh raspberries. Best eaten when they have chilled OVERNIGHT or a minimum of 2 hours.
Recipe Notes

If you find the dough is to soft to work with just add a small amount of flour, just enough to make it easier to handle.
This is a real nice crispy pastry dough. When its baked it would give the impression of being real hard but instead its crisp and so nice to bite into.

Wool Roll Bread w/ Apricot Filling

Today, March 28th, is my mother’s birth date. As we honor her beautiful memory, I’m sure each of my siblings will reflect on special times we shared with her. Forty-seven years after her passing, I find myself still doing many things in her likeness. Baking was a shared passion for my mother and I. We liked nothing better than to bake something together. After I moved from ‘home’ and would return for a visit, instead of having a coffee and visit we would get busy and bake something while we talked. Such great memories!

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 so simple but a staple in almost every culture. Just flour, water and yeast, yet despite those few ingredients, there are hundreds of different types of bread across the world. And every culture has some sort of bread product.

It seems that the Wool Roll Bread become trendy in 2021 because of a Malaysian YouTuber. It also resembles some Middle Eastern breads such as shoreek and other European creations, such as Polish babka and Slovenian Belokranjska povitica. The pillowy yeast dough can be stuffed (or not) with a sweet or savory filling, then sliced, rolled and stacked in a round pan, so as the dough rises and bakes, the final result resembles rolls of wool or thick yarn.

The most popular fillings for wool roll bread are dried fruit, nuts, cinnamon, custard, hazelnut, chocolate, and cheese as well as some Asian favorites such as red mung bean paste, ube or purple yam, coconut or coconut jam, and meat. Sometimes the dough is made in different flavors and colors like chocolate, strawberry, and pandan.

There is some kind of magic in seeing the result of these baked bread rolls that come together to form a Bundt-like cake shape, puffed up in a ring of pull-apart bread.

I’ve chosen to fill our wool roll bread with an apricot cream cheese filling which should be a nice compliment to the soft dough.

Print Recipe
 Wool Roll Bread w/ Apricot Filling
Votes: 1
Rating: 5
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Course dessert
Cuisine European
Keyword wool roll bread w/ custard filling
Servings
Ingredients
Apricot Filling
Cream Cheese Filling
Bread Dough
Course dessert
Cuisine European
Keyword wool roll bread w/ custard filling
Servings
Ingredients
Apricot Filling
Cream Cheese Filling
Bread Dough
Votes: 1
Rating: 5
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Instructions
Apricot Filling
  1. In a small saucepan, combine dried apricots, orange juice, lemon juice & sugar. Bring to a simmer over medium low heat. Simmer uncovered for 10-15 minutes, stirring occasionally, until the apricots soften & the liquid is reduced by half. Once cool, transfer the mixture to a food processor & process until a puree forms. Set aside until room temperature.
Cream Cheese Filling
  1. In a small bowl, beat the cream cheese & sugar until smooth. Add egg yolk & vanilla, beat to combine. Set aside in refrigerator until ready to use.
Bread
  1. In a small bowl, combine warm milk, sugar & yeast. Let the mixture sit for about 10 minutes until it becomes frothy.
  2. In a large bowl, Combine flour & salt. Cut in the soft butter. Combine lukewarm water with the beaten egg & add to flour/butter mixture. Add the yeast mixture & mix until a dough forms.
  3. Knead the dough for about 10 minutes or until it becomes smooth & elastic. Once the dough is kneaded, place it in a greased bowl, cover with a damp cloth & allow to rise in a draft-free place for about 1 hour or until doubled in size.
  4. Lightly oil a work surface with olive oil. Gently deflate the dough, divide it into four equal pieces & shape each piece into a ball. Cover the dough & let rest for 10 minutes.
  5. Line a 9" springform pan (at least 2" deep) with parchment paper.
  6. Roll out each piece of dough (on the lightly oil surface) into a 6" x 12" rectangle. On the top HALF of each rectangle, spread the cream cheese filling across the entire width of the rectangle (leaving about 1/4" bare on each side) & down about 6" leaving the bottom 6" bare. Next, spread a good sized dollop of apricot filling over the cream cheese filling. Use a fork so you can do this gently.
  7. Using a sharp knife, cut the uncovered dough at the bottom into very thin strips about 1/8" wide. Starting from the filling covered top & rolling toward the uncovered strips, roll the dough into a log about 6" long.
  8. Place each log, seam-side down, into the bottom of the pan so they are snuggled up against the pans outside edge to form a complete circle.
  9. Preheat to the to 350 F.
  10. Brush the rolls lightly with milk, being careful not to deflate the delicate dough. Cover the 'wool rolls' & let them rise for about 60-75 minutes, until puffy.
  11. Bake for 28-32 minutes, until golden brown on top. Remove the roll from the oven & cool it in the pan until you can transfer it safely to a rack to cool completely. Slice & serve.

Ratatouille Panini at Pebble Beach

If you have had the opportunity to travel to California’s central coast you’ve probably heard of the 17-Mile Drive. Tucked between the seaside towns of Pacific Grove and Camel-by-the-Sea, is where you will find the famous 17-Mile Drive, an amazing trail of nature and history, all conveniently lined up along a road that skirts the coast of Monterey Peninsula. The privately managed roadway (fee to drive; biking and walking are free), takes you through a wind-sculpted forest of cypress trees to a rocky coastline dotted with beautiful homes as this is some of the most exclusive real estate in the world. 

Over the years, Brion and I have vacationed many times in the Carmel / Monterey area on the Central Coast of California. As a rule, we make Pacific Grove ‘home base’ and from there do numerous day trips. 17-Mile Drive is always one of our favorite day trips. As a matter of fact, we rented a tandem bike a couple of times just to experience it in a different way. Cycling the road gives you a whole different perspective on such awesome natural beauty.

Before 17-Mile Drive became one of California’s most celebrated scenic roads, it was merely a description. Created as a tourist attraction for Monterey’s Del Monte Hotel, the 17-Mile Drive opened in 1881 to day-trippers in horse carriages. It traced the picturesque peninsula, circling the coastline of Pacific Grove, Pebble Beach and Carmel, before returning to its starting point.

The route varied slightly depending on the driver’s preference, but the idea was to show affluent guests the spectacular forests, coastal views, and beaches between Monterey and Carmel.

Today there are a total of five gates where you can pay a toll, pick up a map, and enter the exclusive gated community of Pebble Beach that the drive cuts through. 

This winding, coast hugging journey has, coincidentally, 17 marked points of interest.  Seascapes, animal antics, cypress groves—it’s all there, with frequent turnoffs for views and for historical and natural information. The signage along the way mixes bits of history and legend with natural history; not only the look of the coastline but why this area formed a natural harbor.

China Rock, one point of interest, was named for the Chinese immigrants who made their homes in lean-tos against the rocks in the late 1800s and early 1900s. They fished and polished agates to sell to tourists to make a living.

Another interesting vista point is Bird Rock. Named for the thousands of birds that roosted there.  Bird Rock was harvested for its rich deposits of guano back in the early 1900s (bird droppings made great fertilizer!) and after the guano was gone, the seals and sea lions decided this rock seemed like a good place to lay in the sun.  So now, Brandt’s Cormorants, Western Gulls, pelicans and Ashy Petrels hang out with California Sea Lions and Harbor Seals, all vying for the perfect spot.

Fanshell Beach Overlook is a crescent-shaped, white-sand cove that is one of the primary pupping habitats for harbor seals on the Central Coast.

Probably the most famous sight along 17-Mile Drive is the famed Lone Cypress Tree.  The dramatically situated, wind-and-sea-sculpted tree lost a branch in a 2019 storm, but it still makes for a nearly too-perfect focal point in what is already a jaw-dropping setting.  Monterey Cypress trees are native to only two small areas, at Cypress Point in Pebble Beach and at Point Lobos near Carmel.  The trees in these native stands are up to 40 meters tall, 2.5 meters diameter and 300 years old.  These trees are unique because as they age, they take on a twisted, spread-out form due to the high winds that they are exposed to on the coast of California. The Lone Cypress Tree is estimated to be around 250 years old. Little wonder that it’s one of the most photographed trees in the world.

The Restless Sea directly off Point Joe, is one of the few places in the world where ocean currents meet. The result is unusual turbulence, present even on the calmest days.

On the drive, you also come upon the famous Pebble Beach Golf Links and Pebble Beach Lodge.  The lodge is open to the public, and so is the golf course.  Out of curiosity, Brion asked what the green fee for a round of golf at Pebble Beach Golf Links was currently. Answer: $675, plus a $55 cart fee per person. Definitely won’t be golfing there anytime soon but nothing says we can’t enjoy lunch at the Gallery Café that overlooks the 1st tee of Pebble Beach Golf Links.

Whenever we make the 17-mile drive trip, we have made this restaurant our lunch spot. On this trip I decided to try a ‘ratatouille panini’ and Brion had a ‘sunrise burger’. The panini consisted of balsamic roasted Portobello mushroom, squash, red bell pepper, provolone with basil pesto aioli. Brion’s burger was quite unique with Applewood-smoked bacon, Monterey jack, red onion, over-easy egg, green chili on a brioche bun. It is such a wonderful setting to enjoy lunch.

There is so much beauty to take in, I found it hard to condense it into a blog so I guess all I can say is try to experience it if you get the chance. I have added a few photos I hope you enjoy.

  • Gallery Restaurant outdoor seating overlooking the first tee at Pebble Beach Golf Links
  • 2 views of Golf Course
  • 2 views of 17-Mile Drive
  • Lone Cypress Pie
  • Bird & Seal Rock
Print Recipe
 Ratatouille Panini at Pebble Beach
Votes: 1
Rating: 5
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Course Lunch
Cuisine American
Keyword ratatouille panini
Servings
Ingredients
Basil Aioli
Ratatouille Panini
Course Lunch
Cuisine American
Keyword ratatouille panini
Servings
Ingredients
Basil Aioli
Ratatouille Panini
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Ratatouille Vegetables
  1. Preheat oven to 400 F. Line one large baking sheet with parchment. Line a second baking sheet with foil then place a wire rack over it. Set aside.
  2. Remove & discard stems & gills from mushrooms then slice in 1/2-inch slices. Spray one end of the wire rack (over the baking pan) with cooking spray. Place mushroom slices on it & drizzle with balsamic vinegar, oil & sprinkle with garlic salt.
  3. Spray a small piece of foil paper. Lay drained red roasted peppers on it & place it on the other half of the mushroom baking sheet.
  4. Peel & slice Butternut squash. Arrange on one half of the parchment lined baking sheet. Brush slices with oil & sprinkle with salt & pepper.
  5. Slice onion & place on the other half of the parchment lined sheet. Drizzle with oil & sprinkle with salt & pepper.
  6. Place the two baking sheets in the oven. Roast the mushrooms & peppers about 30 minutes. Roast the squash & onions 45-50 minutes.
Basil Aioli
  1. Combine mayonnaise, garlic, basil & lemon juice in a small bowl & whisk together. Season with salt & pepper to taste.
Assembly
  1. Slice cheese. Spread all 8 slices of bread with basil aioli. Layer 1/2 of the bread slices with a slice of provolone cheese, onions, squash, peppers & Portobello mushrooms. Top each with another slice of cheese & remaining bread slices.
  2. Spray a double-sided grill with cooking spray, cook the sandwiches until cheese has melted , the sandwiches are hot in the center & the bread is golden brown, 4-5 minutes.

Mango Cream Crumble Squares

What is the difference between crumble and streusel? It seems there is no clear, distinct difference, at least in present-day North America. Streusel originated in Germany and was made by cutting butter into a mixture of flour and (white) sugar. Over the years, many people have made subtle variations to improve upon the base recipe to their taste preferences and is often referred to as ‘crumb topping’.

When it comes to baked fruit-and-pastry desserts, the classic pie isn’t the only game in town. Crumbles work with whatever fruit is in season or available and in any shape pan.

Bright, juicy mangoes make a delicious winter or summer dessert. A crumble gives you all the wonderful flavor of a fruit pie, but with much less prep work. The easy crust/crumble topping takes the place of a more time-consuming pastry crust. There’s no rolling or chilling; all you have to do is combine the ingredients, place some under the fruit and sprinkle the rest of the crumbs over the top. It’s that easy!

These mango crumble squares aren’t overly sweet as they get lots of their sweetness from the natural sweetness of the mangos with the mango flavor coming through in every bite. I added a cheesecake layer to make these squares just a bit fancier but it can be easily left out if you wish.

Print Recipe
 Mango Cream Crumble Squares
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Keyword mango cream crumble squares, mango crumble bars
Servings
Ingredients
Crust & Crumble Topping
Mango Layer
Cheesecake Layer
Course dessert
Cuisine American
Keyword mango cream crumble squares, mango crumble bars
Servings
Ingredients
Crust & Crumble Topping
Mango Layer
Cheesecake Layer
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F. Line an 8-inch square pan with foil & spray with cooking spray; set aside.
Crust & Topping
  1. In a large, microwave-safe bowl melt butter. Add flour, oats, sugars salt & stir to combine. Mixture will be dry & sandy with some larger, well formed crumble pieces. Reserve 1 heaping cup of the mixture to be sprinkled on later as topping. Transfer remaining mixture to prepared pan. Using a spatula, press down lightly to create an even, smooth, flat crust; set aside.
Cheesecake Layer
  1. In a small bowl, beat together cream cheese, milk, lemon juice & egg. Add egg beating only until it is incorporated.
Mango Layer
  1. In the mixing bowl that you used for the crumble, add all mango layer ingredients & toss to combine.
Assembly / Baking
  1. Evenly distribute cheesecake mixture over the crust. Top with mango mixture then evenly sprinkle the reserved crumble topping mixture over all. Bake for about 45 minutes or until cheesecake is set & crumble is lightly browned. Squares may take longer if the mangoes are very juicy.
  2. Place pan on a wire rack & allow squares to cool for at least 1 hour (preferably more) before slicing & serving. If sliced before completely cooled they tend to fall apart.