Bumbleberry…. an interesting word used to describe a Canadian mixed berry combination originating from the Maritime provinces. Since there is no such thing as a ‘bumbleberry’, as the name suggests, it is simply a mixture of berries that are in season (ones that you might ‘bumble’ upon).
Berries commonly used in this pie may include blueberries, raspberries, strawberries and blackberries. Other choices often used are apples, rhubarb, cherries, plums or fresh cranberries.
The bumbleberry concept has been used in various recipes such as cakes, crisps, soufflés or even in tiramisu. The most well known being the bumbleberry pie.
To make use of some bumbleberry filling I had leftover from a previous dessert, I made some quick little puff pastries …. worked out good!
Preheat oven to 425 F. Line a baking sheet with parchment paper; set aside.
In a large bowl, combine fruit. In another bowl, whisk together sugar, flour, cornstarch & cinnamon. Gently toss into fruit mixture along with lemon juice.
Cut thawed, cold puff pastry sheets into circles or squares (your choice). Put a spoonful of filling in the center of each & bring the corners together enclosing the filling. Place pastries on baking sheet & sprinkle with coarse sugar.
Bake for about 12-15 minutes or until golden. Remove from oven & allow to cool for 5 minutes on baking sheet then transfer to a wire cooling rack.
- This amount of filling is enough for a large deep dish 9-inch pie. It can be easily halved for a small amount of pastries if you wish.
Pepita seeds might not be what you ordinarily think of as chicken coating material, but these nutty, chewy kernels are every bit as tasty and versatile as almonds or pistachios in cooking.
Many people use the words pepitas and pumpkin seeds interchangeably, but they are actually two different things. A pepita is harvested from specific hull-less pumpkin varieties, known as Styrian or Oil Seed pumpkins. Any other variety of pumpkin produces a hulled seed that’s slightly fibrous and less tender.
Pepitas are more versatile in the kitchen than traditional pumpkin seeds since they’re not as tough. Aside from using them as a garnish or a snack, pepitas make good pesto, or as a crust for meat or fish, as a topping on muffins, mixed in granola, baked in focaccia bread or made into brittle.
Crunchy pepita seeds are little powerhouses of nutrition, so using them instead of breadcrumbs along with a light, spicy ‘tempura’ batter to prepare this chicken breast, really takes it from ordinary to special. It’s the whole package …. moist, crisp with the toasty appeal of pepitas.
Chicken Tenders w/ Pepita Seeds
Preheat oven to 350 F. Line a baking sheet with parchment paper & set aside.
In a bowl, combine all tempura batter ingredients (except pepita seeds), whisking until smooth.
Pat chicken tenders dry & add to batter. Turn in mixture to coat evenly. Allow to stand in refrigerator for 10 minutes.
Place whole pepita seeds on a large tray or plate. Lift chicken out of batter & coat evenly with pepita seeds.
Place chicken on baking sheet & bake 15-20 minutes or until golden brown & cooked through.
- Alternately, you could cook the chicken on a griddle using a combo of oil & butter.
Its hard to say if its the bright color of the fruit or the crisp flavor …. lemons just remind me of spring. I think, when you incorporate some limoncello liqueur into dessert recipes it takes them to a whole new level. Its tangy, refreshing and balances the sugary sweetness of cookies, cakes and many other confections.
Our first introduction to the taste of some authentic limoncello was in the town of Sorrento on the Amalfi Coast of Italy. In 2013, Brion & I had a wonderful holiday travelling throughout Italy. The Amalfi coast is known for its production of limoncello liqueur. It is only here, thanks to the Mediterranean climate, lemons grow with a thick skin that is rich with essential oils, fragrant and with a strong aroma. The lemon skin is the most important ingredient when it comes to making limoncello.
Stunning Amalfi , with its electric blue sea, terra cotta rooftops, bright white sand beaches, emerald hillsides and lemon tree lined streets, will be forever etched in our memories.
The hint of limoncello in the icing gives these simple little shortbread cookies such a nice flavor.
Pistachio Limoncello Cookies
Preheat oven to 325 F. Line 2 baking sheets with parchment.
In a bowl, whisk together flour, cornstarch & salt.
In a large bowl, beat butter & sugar with an electric mixer until fluffy & aerated, 4-5 minutes. Add milk & limoncello liqueur; beat for 1 minute.
Sift in half the flour mixture, then fold in with a spatula until just combined. Repeat. Spoon half of the shortbread batter into a piping bag fitted with a large, open star tip.
Pipe batter into 1 1/2-inch wide rosettes, 1 inch apart on a prepared sheets.
Bake shortbread ONLY until edges are lightly browned, 15-16 minutes. Let cool for 3 minutes, then transfer to a rack to cool.
While shortbread cookies are baking, combine powdered sugar & limoncello. Drizzle over warm cookies. While icing is still wet, sprinkle the chopped pistachios over the tops. Allow to set before serving.
- Trace 1 1/2 inch circles onto parchment paper. Flip the paper over & use circles as a guide when piping rosettes.
The ultimate Easter bun! Who doesn’t love hot cross buns?! Given the baked good’s long history, legends and superstitions have had ample time to develop and grow around them.
Hot cross buns are inseparably linked to Easter and to Christianity. But in reality, they probably have pre-Christian origins. Cross buns were baked to celebrate ‘Eostre’, the Germanic Goddess after which the season of Easter is said to be named.
Over the years, the bun has evolved and changed. Victorian recipes suggest various glazes to top the bun with after baking, including molasses or a honey/turmeric combo. The buns have become spicier too, with the addition of mace, caraway seeds and even coriander.
While some hot cross buns appear on grocery and bakery shelves as early as New Year’s Day, the sweet bun is usually associated with the end of Lent.
Every year I like to try and make a different version of these traditional, seasonal treats. This year I’m going with a ‘rum raisin‘ idea. Should be good!
Rum & Raisin Hot Cross Buns
Rum & Raisin Filling
In a bowl, combine raisins, warm rum & sugar. Cover with plastic wrap & allow to sit for at least 40 minutes. Strain, discarding liquid.
In a large bowl, combine lukewarm milk, yeast & 1/4 cup sugar. Let stand until mixture is frothy, about 10 minutes.
In a bowl, whisk together 5 1/3 cups flour, remaining 1/4 cup sugar, salt, cinnamon, nutmeg & allspice. When yeast mixture is ready, add half of the flour mixture to it, beating until just combined. Beat in melted butter, eggs & rum/raisin mixture. Gradually add remaining flour mixture, kneading until smooth dough forms. Add remaining 1/3 cup flour if needed as the dough should not be sticky.
Grease a large bowl, place the dough in it& turn to grease top. Loosely cover & allow to rise in a warm, draft-free place until doubled in size, about 1 hour.
Cream Cheese Filling (Balls)
In a shallow dish, combine sugar & cinnamon. Cut cream cheese into 12 cubes. Roll each into a ball shape then roll them in the cinnamon sugar, coating evenly. Divide dough into 12 pieces. Place a cream cheese ball in the center of each piece of dough, pinching to seal seam. Roll each piece of dough into a ball & place in PARCHMENT lined muffin cups. Cover & let stand in a warm, draft-free place for about 20 minutes.
In a small dish, whisk together egg & a Tbsp milk. When buns are ready to bake, brush with egg wash. Bake until golden brown, about 15-20 minutes. While the are baking prepare RUM GLAZE & CROSS PASTE.
Rum Glaze & Cross Paste
In a small saucepan, place water, spiced rum & sugar. Over medium heat, bring ingredients to a simmer & allow to bubble gently for 3-5 minutes. The volume of the mixture should drop by at least half. Remove from heat & set aside until ready to use.
In a small dish, whisk together cornstarch, flour, sugar & water until a thick paste forms. You want your paste to be stiff enough to be able to pipe in a clean line, but still manageable.
Brush warm rolls with rum glaze & allow to cool. Using a pastry bag fitted with a piping tip, pipe paste over top of buns to form a cross.
- If you prefer, don't hesitate to make these buns without the cream cheese inside. I'm sure they will be just as good --- they're hot cross buns!!
Pairing chocolate and cream cheese has long been a favorite of bakeries. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density.
Arguably, one of North America’s major contributions to the dessert world, the first printed mention of them appeared in the Sears Roebuck & Co. Catalog of 1897, advertising ‘fancy crackers, biscuits, cakes, brownies …. in 1 LB. papers’.
Brownies were widely baked in the 1920’s and by 1931, the first edition of The Joy of Cooking included a recipe for ‘fudge squares’.
There are literally hundreds of types of brownies as well as ways to eat them. Cut them up to make parfaits or add a dollop of whipped cream, berries or a sprinkle of dried fruit and nuts or maybe some ice cream.
My choice today are some blueberry cream cheese brownies that consist of four layers. With the use of the Lor Ann Company’s blueberry emulsion, that wonderful blueberry flavor is intensified. These are brownies at their best!
Blueberry Cream Cheese Brownies
Preheat oven to 325 F. Line a 9 x 9-inch baking pan with parchment paper.
In a bowl, combine all oatmeal layer ingredients until crumbly. Pat into prepared pan & bake for about 8 minutes.
In a bowl, beat cream cheese & sugar until fluffy. Add egg; beat well then add milk & blueberry emulsion & combine well. Set aside in refrigerator until chocolate batter is prepared.
In a microwave safe dish, carefully melt chocolate then add butter. Stir until combined & slightly cool; add beaten egg & sugar. In a small bowl, combine flour, baking powder & salt. Add to chocolate mixture alternately with combined milk & vanilla. Fold in walnuts. Carefully spread batter over baked oatmeal crust.
Pour cheesecake filling over chocolate layer & carefully smooth out. Bake 20-25 minutes or until chocolate & cheesecake batters test done. Remove from oven & cool on wire cooling rack.
In a small saucepan, combine cornstarch, sugar & salt. Add water & blueberries; cook until clear & bubbling. Remove from heat; add lemon zest (if using) & blueberry emulsion. Stir & allow to cool.
When brownies are cooled cut into serving size pieces. Spoon blueberry topping over brownie cheesecake & serve.
- Don't hesitate to add a bit more Blueberry Emulsion for a stronger flavor if you wish.
- Just for fun, I made some of the brownies as individuals to see what they would look like.
If you can’t have a tropical vacation at this time, why not enjoy some of the tropics in the form of dessert!
You may never have thought fruits were destined for you’re roasting pan. Although it does demand a bit of time and work, the return is worth it. Try it once and you will do it over and over again.
Fruit is a highly versatile item and its uses go far beyond a mere snack. During the summer months, grilled fruit is often a tasty end to a barbeque. Grilling caramelizes the fruits natural sugars and brings out the sweetness. During winter or colder months, continue the same process indoors by roasting and broiling fruit in the oven.
For the tarts on this blog, I roasted the fruit in the oven with a bit of extra butter and brown sugar as well as some spices to enhance the flavor. Another idea would be to arrange fruit slices on the filled tarts and sprinkle them with a bit of sugar. Then place tarts under the broiler until sugar bubbles and browns …. your choice!
Roasted Tropical Fruit Tarts
In a bowl combine butter & sugar, beat until light & fluffy. In another bowl whisk together flour & baking powder & add to butter/sugar mixture. Blend together.
Divide pastry between 6 individual tart pans. Using your fingertips, evenly press the dough into pans. Place on a baking sheet & blind bake for 10 minutes or until golden. Remove from oven & prepare custard & fruit.
Vanilla Cream Custard
In a small saucepan, bring milk to a simmer. In a bowl, whisk together sugar, cornstarch & salt. Add egg; whisk until blended.
Gradually whisk hot milk mixture into egg mixture. Return to same saucepan; whisk over medium heat until sauce thickens & boils, about 5 minutes. Whisk in vanilla & remove from heat to cool.
Roasted Tropical Fruit
Preheat oven to 450 F. Peel & thinly slice fruit.
In a small saucepan, melt butter & add brown sugar, salt, ginger, cinnamon, cardamom & vanilla; mix well.
Line a baking sheet with foil paper. Place sliced fruit on it & pour butter/sugar mixture over it. Gently turn fruit over to make sure all is evenly coated.
Bake for about 20-25 minutes, flipping over about half way through. The fruit is done when it turns a rich golden & begins to brown BEFORE it starts to blacken.
Place pastry shells on a serving platter. Divide vanilla custard between tart shells. Top with roasted tropical fruit & serve. Any extra fruit can be enjoyed just as a dish of fruit or with yogurt.
More than ever, our souls need Valentines Day right now. It’s time to embrace the challenge and think outside of the box on how to create something special for the occasion. Since February 14th falls on a Sunday this year and the pandemic keeping many celebrations at home, its the perfect excuse to enjoy a brunch with a grilled cheese …. ‘angel food grilled cheese‘ that is!!
When most people think of grilled cheese they imagine a savory, cheesy sandwich served over lunch, but have you ever tried a sweet grilled cheese? Is it dessert? Is it breakfast? It really doesn’t matter.
Sometimes we get stuck in a rut with that cheddar on white bread thing. Not that there’s anything wrong with that. It’s just that there’s so much more cheesy goodness out there to be melted. Grilled cheese ideas only continue to evolve.
Obviously, a good cheese is the key to grilled cheese success, but the truth is, you can never really go wrong. Its your personal preference that really matters.
The tone is set for a great grilled cheese with the first slice of bread or in this case, loaf of angel food cake. Lime flavored cream cheese gets melty and gooey spread between the cake slices. Its the perky part of the sandwich that adds something unexpected.
If strawberries aren’t your thing, try raspberries, blueberries, mango or even kiwi and if you prefer a sturdier outside, use a sweetened brioche or challah bread. Whatever works for you!
Brion absolutely L-O-V-E-S angel food so for me the choice was clear. The fact that the ‘grilled cheese’ is not overly sweet made it a real nice brunch item for us.
Angel Food 'Grilled Cheese'
Angel Food Cake (Yield = (8) 1-inch thick slices)
Angel Food Cake
Preheat oven to 325 F. Have a 9-inch loaf pan available. Do not line or grease the pan in any way.
In a small bowl, whisk together 1/4 cup sugar, flour & cornstarch. Set aside.
In another bowl, add egg whites, vanilla, cream of tartar & salt. With a hand mixer on medium speed, beat until foamy, about 30 seconds. Slowly stream in the remaining 1/2 cup sugar. Continue to beat on high speed until soft peaks form, about 4 minutes.
Add 1/3 of the dry ingredients, gently FOLDING them into the egg whites using a rubber spatula. Repeat with remaining flour mixture in two increments. FOLD EVERYTHING TOGETHER GENTLY so egg whites do not become deflated in the process.
Pour batter into the loaf pan. Place the loaf pan on a baking sheet & bake for 35-40 minutes. When cake is baked it should not be sticky to the touch.
Once the cake comes out of the oven, immediately turn it upside down & invert it over two cans. The cake needs to cool upside down so it doesn't deflate. Allow it to cool for at least an hour.
In a small saucepan over low heat, add sliced strawberries, sugar, lemon juice & cornstarch. Stir to combine. Bring to a boil, & cook for 6-8 minutes or until mixture has thickened. Remove from heat.
Lime Cream Cheese Spread
In a small dish, beat together cream cheese, lime juice & powdered sugar until smooth & creamy.
Grilled Cheese Assembly
Slice angel food loaf into 8-inch slices. In a shallow container, whisk together 2 cups milk or half & half, 2 eggs & 1/4 tsp cinnamon.
Soak cake slices in milk/egg mixture for a couple of minutes, then cook on a griddle (or skillet) like you would with French toast. When the slices are golden on both sides, divide cream cheese spread between four of the slices. When cheese is warm & melted, top each with one of the remaining four slices.
Place on four serving plates & top with strawberry sauce. Serve warm.