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
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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.

Shrimp Quiche Casserole

Quiche has always been an incomparable, one dish meal in my opinion. It’s kind of a whole food with protein, vegetables, dairy and carbohydrates. Quiche’s convenience wins hands down. After mixing the basics … eggs, milk or cream … any ingredients will work from leftovers to freshly cooked. You can use just about anything that you have in the refrigerator.

While some recipes are crust-free, most quiches have some kind of foundation. Potatoes, rice, cauliflower all make nice ‘crust’ options. Quiche makes a great choice for breakfast, lunch or dinner. To keep it interesting, I’m always trying to find ways to tweak the ingredients to make it taste just a bit different each time.

Two of Brion’s favorite foods are broccoli and rice. I decided to make a rice/cheese crust, which I pre-baked so it would get a little crispy. Then, when it bakes with the filling, it holds together quite nicely. The seasoning plays a crucial part in the quiche.

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Shrimp Quiche Casserole
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Course Lunch, Main Dish
Cuisine American, French
Servings
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Instructions
Rice Crust
  1. Preheat oven to 350 F. Blend crust ingredients. Using the back of a large spoon, press into a greased 8-inch round baking dish & bake for 15-20 minutes.
Filling
  1. In a skillet, melt 1 Tbsp butter; saute garlic & mushrooms, stirring for about 5 minutes. Stir in onions, cook for another 2 minutes. Transfer to a large bowl.
  2. Pour 2 cups water into skillet & bring to a simmer. Cook shrimp for about 1 minute or JUST until pink. Reserving 1 cup of the liquid, rinse shrimp under cold running water. Shell & devein shrimp; arrange over rice in baking dish.
  3. Preheat oven to 325 F. (If you have turned it off after pre-baking crust). In a heavy saucepan, melt remaining butter & stir in flour. Cook, stirring, for about 2 minutes, without browning; gradually whisk in reserved liquid & milk. Cook, stirring, for about 20 minutes or until thickened.
  4. Remove from heat; stir in 1/2 cup of the cheese, lemon zest & spices until cheese is melted. Stir into vegetable mixture & pour over shrimp in rice crust.
  5. In a small bowl, stir together remaining 1/4 cup cheese & bread crumbs. Sprinkle evenly over 'quiche'. Bake for about 40 minutes or until quiche is 'set'. Cut into wedges & serve.

Sausage & Chicken Stuffed Spaghetti Squash

While there are numerous ways to enjoy spaghetti squash, I favor stuffed. You are only limited by your imagination when it comes to stuffing. Beef, turkey, chicken along with rice and a nice smoky cheese like Gruyere or even mozzarella and Parmesan work really well.

It’s called spaghetti squash for a reason. Just steam, microwave or bake the squash in its shell and scrape out the flesh with a fork or spoon. No need for a spiralizer as it separates its own flesh in slender pasta-like strands. It makes for a remarkable stand-in for pasta dishes and with such a mild flavor you can chose from any number of sauces to give it a flavor boost.

This stuffed squash is the full meal deal. Along with veggies, you have chicken, sausage and cheese. Super good!

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Sausage & Chicken Stuffed Spaghetti Squash
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Course Main Dish
Cuisine American, German
Servings
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Instructions
Squash
  1. Preheat oven to 400 F. Drizzle cut sides of spaghetti squash with oil & season with salt & pepper. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30-35 minutes. Allow to cool slightly. Using a fork, break up squash strands. Set aside.
Filling & Topping
  1. In a large skillet, scramble-fry sausage in olive oil; drain on paper towels. Add another Tbsp oil to skillet; saute onion & pepper about 3-4 minutes then add tomatoes, zucchini, garlic & lemon zest. Season with salt, pepper & Italian seasoning & cook 3-4 minutes more. Gently stir in squash, cooked chicken & sausage & remove from heat.
  2. Divide mixture between spaghetti squash halves (or quarters). Top each spaghetti squash portion with mozzarella cheese & return to oven to melt for 5 minutes. Garnish with Parmesan & serve.

Baked Barley Pudding with Caramel Sauce

Barley was traditionally used to add bulk and a comforting flavor to stews and broths. The gentle flavor of this grain makes it endlessly adaptable. I have often substituted it for rice in main course dishes but it is definitely dessert worthy too.

Like rice pudding, its a comforting (old fashioned) dish. Barley stays chewy compared to how soft rice becomes even after a few days in the fridge. Now, don’t get me wrong … I love rice pudding and of course its one of those desserts that holds nostalgic memories for me.

Barley was a grain crop my father grew on our family farm. As Canadians, we are blessed with some of the most fertile farmland in the world. Our province of Alberta, along with the provinces of Saskatchewan and Manitoba, are the major growing areas for barley in Canada.

Having such great nutritional value and versatility, barley deserves much more culinary acclaim than it receives, I think. This barley pudding is best served warm. I chose to make a simple caramel sauce to drizzle over it. In the whipped topping MIX, I used 1% milk and added a tiny bit of anise flavor for interest. Yum!

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Baked Barley Pudding with Caramel Sauce
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Course dessert
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Instructions
Barley Pudding
  1. In a medium saucepan, bring water to a boil; add barley & 1 tsp salt. Reduce heat, cover & simmer for 45 minutes or until barley is tender. Cool.
  2. In a medium bowl, combine eggs, milk, sugar, butter & vanilla; beat well. Add cooked barley, raisins, lemon zest & juice.
  3. Preheat oven to 325 F. Turn pudding into a well buttered, 6-cup baking dish. Set pan into a larger baking pan in oven. Pour hot water into the larger pan to within an inch of the top of the pudding. Bake for an hour or until a knife inserted in the center comes out clean. Serve warm as is or with caramel sauce & anise topping.
Caramel Sauce
  1. In a small saucepan, add sugar & cornstarch. Pour in a little of the hot water & whisk quickly to blend. Over a low heat, add the rest of the water, butter, salt & rum extract. Simmer for 10 minutes until thickened. Prepare dry whipped topping mix if using.

Saskatoon Berry Tarts

Saskatoon berries are very high on my list of nostalgic memories from my childhood. How these little berries can evoke such a flood of treasured thoughts is amazing. Our family farm was located in Southern Alberta, (Canada). If you were to stand on our farmhouse, west veranda, the sight of the ‘foothills’ came into view (foothills are an upland area that flank the eastern side of the Rocky Mountains).

How wonderful it was to be able to pack a picnic lunch on a Sunday afternoon and be able to drive there. It was like a whole different world. A landscape of long ridges and rolling hills covered in native lodgepole pine, aspens and spruce trees. The small streams wound their way through meadows of dwarf birch, willow and prairie grasses. You could easily come across some of the beautiful wildlife such as elk, moose or deer that lived there.

This is where our family would go to pick saskatoon berries. Very often we were accompanied by family friends or relatives. It was such a great time, everyone picking berries together, eating Mom’s fabulous fried chicken and potato salad (etc. etc.) for our picnic lunch. I was looking at some pictures from those times. We must have had some hot dogs on one occasion and I burnt my mouth it seems. What priceless memories!

With ‘saskatoon season’ in full swing, Brion and I thought it would be great to pick our own this year. It certainly can’t get any fresher than that. We chose the U-Pick farm called GROVE BERRY PATCH. This is a family owned and operated farm with 20 acres of saskatoon berries and 1 acre of raspberries, black currants, highbush cranberries and vegetables. They are located 1.5 km south off Highway 16A on Spruce Valley Road, Spruce Grove, Alberta, Canada.

It was such a nice little adventure. The morning was beautiful and the atmosphere of the berry farm and its family owners was very enjoyable. We picked a pail full of gorgeous saskatoons in a short space of time. I had originally started out with thinking I would post one recipe but of course, its turns out to be three. They consist of some Saskatoon Rhubarb Tarts, Saskatoon Butter Tarts and some Saskatoon Cream Cheese Tarts. Yum!

We are adding a few pics, not only of the tarts but some from the berry farm as well as a couple from my childhood days. Hope you enjoy the blog.

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Saskatoon Berry Tarts
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Course dessert
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Pastry
Filling for SASKATOON RHUBARB TARTS
Filling for SASKATOON BUTTER TARTS
Filling for CREAM CHEESE SASKATOON TARTS
Course dessert
Servings
Ingredients
Pastry
Filling for SASKATOON RHUBARB TARTS
Filling for SASKATOON BUTTER TARTS
Filling for CREAM CHEESE SASKATOON TARTS
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Instructions
Pastry
  1. In a medium bowl, whisk together flour, baking powder & salt until completely combined. Cut in butter with a pastry cutter or fork.
  2. Measure the vinegar into a liquid measuring cup, then add enough ice cold water to make 1/2 cup. Pour over flour mixture, gently stir with a fork ONLY until combined. Wrap dough in plastic wrap & place in refrigerator for a minimum of an hour so it can chill well. When ready to use, Roll out dough on a lightly floured work surface. Using a 3 1/2" cookie cutter, cut out tart shells & place them in tart pans.
Saskatoon Rhubarb Filling & Streusel
  1. In a small saucepan, combine saskatoons, diced rhubarb, sugar & cardamom. Set aside. In a small bowl, combine water, lemon juice & cornstarch. Whisk together to make a slurry. Add to to saucepan & cook on medium heat, stirring until mixture becomes thickened. Remove from heat; add vanilla & allow to cool before using.
  2. FOR STREUSAL: Place all streusal ingredients in a small dish & combine with finger tips until crumbly. Spoon berry filling into tart shells & top with streusal. Bake at 375 F. until pastry is golden.
Saskatoon Butter Tart Filling
  1. FOR BERRY TOPPING: In a small saucepan, mix together berries & water; simmer for 10 minutes over low-medium heat. In a separate bowl, mix together sugar & cornstarch then add to the berries & combine. Stir in lemon juice; simmer until mixture slightly thickens. Set aside to cool.
  2. FOR BUTTER TART LAYER: First beat together eggs. In a saucepan, melt the butter then add sugar, vanilla, cream, raisins & beaten eggs. Bring to a boil over medium heat & boil for 3 minutes. Set aside to cool. TO ASSEMBLE: Place a heaping Tbsp of butter tart mixture into each shell, then fill remainder of the tart shell with the berry topping mixture. DO NOT MIX. Bake at 375 F. for 15-18 minutes or until pastry is golden. Cool before removing from tart pans.
Cream Cheese Saskatoon Tart Filling
  1. FOR BERRY TOPPING: Crush 1 cup of saskatoon berries & place in a small saucepan with 1 cup of water. Simmer about 2 minutes. Strain & return berry juice only to saucepan. Combine sugar & cornstarch; add to sauce. Cook over low heat, stirring constantly until mixture is thick & clear. Remove from heat & stir in remaining 2 cups of saskatoons to glaze & stir gently. Pre-bake tart shells.
  2. FOR CREAM CHEESE LAYER: In a small bowl, blend together cream cheese, lemon zest, sugar & heavy cream. Divide cream cheese mixture between baked tart shells. Top with generous portions of berry topping & serve.
Recipe Notes
  • The pastry recipe will yield about 48 mini tarts. I had doubled the pastry recipe because I wanted to make all 3 kinds. It's so nice to have some in the freezer for future use.
  • If you make the pastry in 2 separate batches it seems to be nicer for some reason.
  • If you happen to have any filling left over, it freezes well for another time.

 

Angel Cake Roll w/ Lemon Cream & Balsamic Strawberries

Angel Food cake is definitely a nostalgic dessert for many of us. I have always been intrigued by the experience of nostalgia, an emotion defined as, ‘a wistful desire to return in thought or in fact to a former time in one’s life, to one’s home or homeland, or to one’s family and friends; a sentimental yearning for the happiness of a former place or time’.

Growing up on a farm where chickens and eggs were part of the equation, angel food cake with fresh fruit was a special summertime treat.

The crown jewel of cakes when it comes to a light, and fluffy texture. Butter-less, oil-less and yolk-less, this cake is a fat-free marvel ( of course, don’t mention the sugar calories, if that matters ).

I recall my mother’s angel food cake, amazingly tall and light as a feather. It had its own special pan and was always cooled, precariously balanced upside down on the kitchen counter.

It seems that the earliest print evidence for commercial angel food cake MIX was around 1942. The brand was called EZY Angel Cake Mix produced by a company called Blair Inc. from Atchison, Kansas in the USA. In 1949 a full page ad promoting this product stated:

‘all you have to do is add water … For ease in preparation, the ingredients have been divided into two separate plastic bags. One contains the mix of egg whites, flavoring slice, salt and sugar; the other contains the special flour mixture. Contents of the first bag, with the addition of water, are beaten to the proper stiffness and the contents of the second bag are then folded into the mixture. The batter is poured into a tube pan and baked in a hot oven. It’s just that simple! Results have proven to be uniform in all cases, enabling anyone to make an angel food cake of such airy, snowy goodness that it delights the most particular tastes. The mix comes in two sizes — a large 14-egg package and a medium sized 8-egg package. Once you have tried it, you won’t want to be without it. Your family will love it…”.

Brion has always loved angel food. I was thinking since his birthday is getting close, it was a good time to make some in a cake roll style with lemon filling and balsamic strawberries. If you feel like trying this recipe, its your choice to either use a mix or do it from scratch. I’m sure it will be great either way.

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Angel Cake Roll w/ Lemon Cream & Balsamic Strawberries
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Course dessert
Cuisine American
Servings
Ingredients
Angel Food Cake Roll
Lemon Cream Filling
Balsamic Strawberries
Course dessert
Cuisine American
Servings
Ingredients
Angel Food Cake Roll
Lemon Cream Filling
Balsamic Strawberries
Votes: 1
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Instructions
Angel Cake Roll
  1. Preheat oven to 350 F. Line a 15 X 10-inch jelly roll pan with parchment paper, set aside. Crack the eggs & separate the whites into a mixing bowl. Set whites aside to warm to room temperature.
  2. Measure flour, cornstarch & 1 cup powdered sugar carefully into a large bowl. Whisk together; SIFT the flour mixture into another large bowl then SIFT mixture back into first bowl and then again into the second bowl ( you are sifting the mixture 3 times ). Set aside.
  3. Whip the egg whites with a mixer on medium speed until foamy. Add the cream of tartar & salt; continue whipping on high speed until soft peaks form. While continuing to whip on medium-high speed, add the 1/2 cup powdered sugar slowly - about 2 Tbsp at a time - until fully incorporated. Increase the speed to high & whip until hard peaks form, adding the extracts as it whips.
  4. Using a wire whisk, fold the flour mixture into the whipped egg whites about 1/4 cup at a time, making sure to fold very gently & slowly, so as not to deflate the egg whites. This is a critical step, so take your time.
  5. Pour batter into prepared pan & smooth out top carefully. Bake for 25-30 minutes or until cake springs back when touched lightly in center. Cool cake for 5 minutes in pan; turn out onto a dish towel dusted with powdered sugar. Carefully peel off parchment paper, cool for 1 minute & cut off crisp edges of cake. Starting at narrow end, roll up cake & towel together. Place seam side down, on a wire rack & cool for 5 minutes.
Lemon Cream Filling
  1. WHILE CAKE IS BAKING, combine the pudding mix & milk together in a bowl. Chill to set up for 20 minutes. In another bowl, beat together cream cheese & lemon zest until smooth. Stir in the 'set' pudding & chill again until cake is ready to fill.
Balsamic Strawberries
  1. Slice the strawberries & place in a bowl. Add balsamic vinegar, extract (or Chambord liqueur), honey & salt. Combine & set aside.
Assembly & Serving
  1. Carefully unroll cake & spread the filling over entire cake. Again roll up as tight as you can; place on a piece of plastic wrap & roll up tightly. At this point you can either place your cake roll in the freezer overnight or chill it in the refrigerator for a few hours before cutting & serving. Top with some balsamic strawberries.
Recipe Notes
  • If time is short, prepare a one-step angel food cake mix instead of the 'scratch' cake.

Blackberry Scones with Chambord Glaze

Blackberries seem to be my thing this summer. Its funny how every season, something peaks your interest and you want to use it in everything. Since blackberries are pretty tart and quite expensive most of the time, their not always top priority but—.

I happened to come across this scone recipe the other day. It uses self-rising flour, a staple I don’t always have on hand. The recipe seemed interesting in the way that it used buttermilk and lemon zest and not a lot of sugar with these tart berries. Mind you, they do have a bit of glaze on them.

If your not familiar with self-rising flour, it is a mixture made up of regular flour, baking powder and salt. The leavening power of the baking powder is mixed evenly throughout the flour, so you will automatically get that nice rise out of your baked goods every time.

Self-rising flour was invented in England in the 1800’s as a way for sailors to create better baked goods while on board. The idea was patented in the USA around 1849, which eventually led to the creation of mass-market baking mixes such as Bisquick, cake mixes, etc. Self-rising flour should only be used for its specific purpose as it will not work well with breads that are yeasty.

You can make your own by combining 1 cup of all-purpose flour, 1 1/2 tsp baking powder and 1/4 tsp fine salt. Keep in mind that most store-bought self-rising flours will contain a ‘softer’ or lower protein content flour than your typical all-purpose flour. This means that your end result, should you use regular all-purpose flour, will be slightly less tender (but still good).

Because of the baking powder, self-rising flour has a shorter shelf life than other flours. For that reason, it is always sold packaged in small quantities.

All that being said, these scones are amazingly tender. The glaze was truly ‘the icing on the cake’. They are sooo-– good!

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Blackberry Scones with Chambord Glaze
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Course Brunch, dessert
Cuisine American, European
Servings
Course Brunch, dessert
Cuisine American, European
Servings
Votes: 1
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Instructions
Scones
  1. Preheat oven to 375 F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking soda and lemon zest. With fingertips, cut in butter until mixture resembles coarse crumbs.
  3. In a small bowl, whisk together buttermilk, egg & vanilla; add to flour mixture. Fold in just until incorporated then carefully fold in blackberries. Place dough on parchment paper lined baking sheet. With lightly floured hands, pat dough into an 8-inch circle. Score into 8 wedges. Bake 20 minutes or until golden & test done. Cover lightly with foil if over browning before baked. Remove from oven to a cooling rack. Cool before glazing.
Glaze
  1. In a small dish, combine glaze ingredients & drizzle over cooled scones.

Lemon Pepper Shortbread Cookies

Grinding pepper over our savory meals is very much the ‘norm’, but when you add it to sweet desserts it preforms a strange chemistry, especially against a mellow backdrop of vanilla.

Adding flavor to cuisines of all nations, black pepper is the most widely produced and popular spice in the world. Pound for pound, it is also the least expensive spice.

Contrary to popular belief, pepper is not intended to be used like salt. Although, it holds a special spot right beside the salt on our dinner tables, it is not a flavor enhancer but rather a spice.

There is a distinct and undeniable earthiness to the flavor of black pepper, one that is biting, hot, piney, pungent, woody and sharp all at the same time.

Using pepper in baked goods or sprinkling it on fresh fruit is not exactly a new idea. Gingerbread and pfeffernuse have long been spiced with pepper. No matter how you use black pepper, its a spice of grand proportions.

These ‘pepper’ cookies are real handy since you can freeze them and ‘slice & bake’ when needed. The flavor combo is exceptional.

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Lemon Pepper Shortbread Cookies
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Course dessert
Servings
Ingredients
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Instructions
  1. In a bowl, cream butter, sugar & vanilla until light & creamy.
  2. In another bowl, whisk together flour, cornstarch, baking powder, salt, lemon zest & spices.
  3. Add the dry ingredients to creamed mixture alternately with the milk. Combine only until incorporated. Turn dough out onto a work surface & divide in half. Roll each portion into a log about 1 1/2-inch in diameter. Wrap each log tightly in plastic wrap & refrigerate until firm ... at least 2 hours or freeze until needed.
  4. When ready to bake, preheat oven to 350 F. Line a baking sheet with parchment paper. Remove the plastic wrap & slice into 1/4-inch thick rounds. Place on baking sheet & bake for 6 minutes, rotate pan & continue baking for an additional 6 minutes. The edges of the cookies will be firm, but the tops will be soft. Cool on a wire rack.

Hot Cross ‘Pockets’

Rich and decadent, dotted with dried fruit and nuts and fragrant with spices, what’s not to love about Hot Cross Buns?  When I think of Easter baking, there are two items that come to mind. An egg, rich Easter bread, baked in a cylinder loaf, and hot cross buns. ‘To die for’ is the only way I can describe the ones my mother made for us.

In medieval times, eating  hot cross buns marked the end of Lent because they were made from dairy products which were forbidden during Lent. Plain buns were traditionally eaten, hot or toasted, beginning on Shrove Tuesday through to Good Friday.

While hot cross buns are now sold throughout the year, they were once reserved for Good Friday alone. The rejection of traditions, categories and boundaries, etc. seems to be the accepted ‘norm’ in today’s society. It destroys specialness and undermines difference. I love traditions and enjoy specific things or foods associated with them on the actual occasions. As I researched these classic buns, I realized that there are as many ways to make them as there are families who bake them.

Sometimes the dough is slashed to make the cross. Other times a flour and water paste or a sweet icing is used to create the symbol. Then the same sweet dough can be made into a loaf form, bread pudding or french toast. 

On that note, I thought, why couldn’t these little treasures be ‘filled’ and baked in a round pan like pull-apart buns. I liked the nice presentation it gave as well as that wonderful traditional flavor.


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Hot Cross 'Pockets'

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Course Brunch, dessert

Servings


Ingredients

Course Brunch, dessert

Servings


Ingredients

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Instructions
Fruit Filling
  1. In a small bowl, combine citrus peel, cranberries, apricots & rum extract. Set aside to marinate while preparing dough. When ready to use, add chopped almonds. Drain off any excess extract.

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, spices & salt. Add flour mixture to yeast mixture 1 cup at a time, combining after each addition. Once all flour has been added, knead dough 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.

  4. Punch down dough; divide into 18 equal pieces & roll each with a rolling pin. Divide, drained fruit mixture between rolls. Pull corners toward the center, pinching to form pockets. Place filled pockets in a round baking pan with the pinched corners up. Cover with plastic wrap & a tea towel; allow to rise for an hour or until doubled in size.

  5. Preheat oven to 350 F. Bake pockets about 20 minutes or until baked & golden. Remove from oven; cool before drizzling with glaze in the form of a cross on each bun.

Glaze
  1. In a small dish, combine powdered sugar & lemon juice; mixing until a smooth consistency for drizzling.


Recipe Notes
  • If you wish, don't hesitate to brush each pocket with egg wash before baking. Probably easiest to do it with your finger tips.

Swiss Easter Rice Tart

With Easter coming up real soon, why not bake something different this year or should I say, different for me. Swiss Rice Tart  has a custard type filling made with rice, eggs, milk, citrusy lemon zest, ground almonds all baked in a sweet, crunchy pastry. Traditionally only served during Easter time in Switzerland, it is a wonderful non-fussy and unusual brunch dish/dessert item.

It took a bit of time to try and learn some history of this Easter specialty. It seems that the first available recipes for a similar tart are from the end of the 16th century. In a cookbook by Anna Wecker, (the first German cookbook to be published by a woman) there was mention of a similar tart. In some of the early recipes, Parmesan cheese was included in the dough but this was abandoned for a sweeter crust. Another version used bread as a starchy filling instead of rice or semolina and the flavoring was rosewater and wine. By the 19th century, the tart, as it is known today, made its way into the rotation of most Swiss bakeries.

The key to getting the right consistency for the filling is to slightly overcook the rice from the beginning as it needs to to become smooth and creamy. The ground almonds, amaretto liqueur and raisins all add richness to the flavor of this ‘rice pudding baked in a crust’.

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Swiss Easter Rice Tart
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Sweet Pastry Crust
Rice Custard Filling
Topping
Servings
Ingredients
Sweet Pastry Crust
Rice Custard Filling
Topping
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Instructions
Pastry
  1. In a food processor, pulse flour, sugar, salt & baking powder to blend. Add butter & pulse about 3-4 times, until butter is in pea- size pieces. Sprinkle in the ice water; pulse another 4 times. Turn dough out on a lightly floured work surface & knead gently a few times to form a disk. Wrap in plastic wrap & refrigerate at least an hour.
Custard Filling
  1. In a small bowl, combine amaretto liqueur & raisins & allow to marinate until ready to add to filling.
  2. In a large saucepan, bring water to a boil. Stir in rice, lower heat to medium & cook until rice is soft & water is absorbed. Add evaporated milk, skim milk, butter, sugar & salt. Bring to a quick boil. Reduce heat to low & add amaretto liqueur ONLY, setting raisins aside.
  3. Simmer until mixture has thickened almost to a 'risotto' consistency, about 20 minutes. Remove from heat & place the saucepan in a bowl of ice water for 10 minutes to cool mixture.
  4. Preheat oven to 350 F. & place oven rack in the lowest position. When cooled, pour rice mixture into a bowl; add lemon zest & raisins. Mix ground almonds with the 1 Tbsp flour & fold into mixture along with eggs.
  5. Press chilled pastry evenly into tart pan. Trim edges flush with pan. Pour filling into pastry dough & bake about 35 minutes, until filling is set & golden. Cool on a wire rack. Dust with powdered sugar & almond slices (create a design if you wish) before serving.
Recipe Notes
  • This recipe was adapted from a site called cuisine Switzerland.
  • I had used a 10-inch tart pan for mine but there was a small amount of filling left over which had to be baked in a casserole dish.
  • I would suggest using a 10-inch spring form pan instead so the pastry sides could be higher to accommodate¬†the extra filling.