If its possible, I’d like to sneak in another rhubarb recipe even if it is September. While we never grow tired of the classic pairing of strawberries and rhubarb, I love rhubarb too much to simply let it be a sidekick to those sweet berries. Rhubarb is capable of so much more, whether its used in sweet or savory applications (such as the rhubarb chutney I had featured in an earlier blog). This pretty, long, tart piece of produce is not a one-dimensional character …. it loves the spotlight!
Perhaps, not as famous as the combination above but every bit as delicious, are raspberries and rhubarb. While cinnamon may be a more common spice to pair with rhubarb, herbal cardamom lends a warm, citrusy note and is amazing in these twists.
Raspberry Rhubarb Twists
Place rhubarb, raspberries & sugar in a heavy bottomed saucepan. Bring to a slow simmer over a low heat. Simmer until mixture begins to thicken. Turn off heat & set aside to cool.
In a small bowl, combine yeast with lukewarm water or milk & 1 tsp sugar. Allow to sit for a few minutes until frothy.
In a large bowl, slightly melt butter; cool a couple of minutes then whisk in egg. In another bowl, combine flour, salt & remaining sugar. Add yeast mixture to butter mixture, whisking together. Add flour mixture, combine then turn on a floured work surface & knead for about 5 minutes. Dough will be very soft but not sticky.
Lightly grease bowl, place dough ball in it & cover with a tea towel. Place in a draft-free place & allow to rise for about 20 minutes.
Lay a piece of parchment paper over the removable bottom of a 10-inch tart pan on your work surface. Punch dough down. Turn onto a lightly floured work surface; divide into thirds.
Place one portion on parchment paper & roll or press out dough the size of the bottom of tart pan (10-inches). Carefully spread the circle with half of the filling mixture. Roll out the second portion to the same size & transfer with your rolling pin to top the first portion. Carefully spread it with remaining filling.
Roll out third portion of dough to the same size & place it on top of the other two layers. Pinch dough around outer edge to seal. Place a small glass in center. Cut from outside edge just to the glass, forming 12 wedges.
Remove the glass. Twist each wedge 3-4 times. Tuck edge under. Place bottom of tart pan (with parchment paper & pastry) inside tart pan ring. Cover & allow to rise for about 20 minutes.
Preheat oven to 350 F. If you prefer, lightly brush twists with a bit of egg wash before baking. Bake for about 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Combine glaze ingredients; drizzle over warm twists.
If you follow the blog, its no surprise to see rhubarb recipes frequently at this time of year. Its probably due to a childhood memory or maybe because its just so versatile and good.
The name of today’s pastry was inspired by the round shape of the ‘taler‘, a silver coin used throughout Europe for almost four hundred years. Its name lives on in the currency called ‘dollar‘.
Taler is a German word for ‘coin’, so the name of the dessert literally translates to ‘streusel coin’. Basically, a free form tart made with a yeast dough topped with a huge amount of streusel, sometimes filled with custard and often with a sugar glaze.
A traditional German streusel (streusel meaning something ‘strewn or scattered’ in German) bakes up into shortbread balls. It makes a crunchy, cookie-like top but is soft on the bottom where it meets the cake or fruit.
Streusel was first popularized in Germany. In its simplest form, it consists of flour, sugar and butter but gets even better with the addition of oatmeal, cinnamon and nuts …. just my opinion of course!
In a saucepan, combine all ingredients except vanilla. Heat to medium high & stir occasionally until rhubarb begins to break down completely. Remove from heat, stir in vanilla & allow to cool to room temperature.
In a bowl, place COLD, cubed butter, add flour, cinnamon, sugar & vanilla. With your finger tips work streusel until crumbles form. Spread out on a large tray & set aside in freezer until ready to use.
In a small dish, combine yeast with lukewarm water & 1 teaspoon of the sugar. Allow to sit for a few minutes until frothy.
In a large bowl, slightly melt butter; cool a couple of minutes then whisk in egg. In another bowl, whisk together flour, salt & remaining sugar. Add yeast mixture to butter mixture, whisking together. Add flour mixture, combine then turn on a floured work surface & knead for about 5 minutes. Dough will be very soft but not sticky.
Lightly grease bowl, place dough ball in it & cover with a towel. Place in a draft-free place & allow to rise for about 20 minutes.
Line a baking sheet with parchment paper.
Place dough on a lightly floured work surface, & divide into 12 pieces. Form each piece into a ball & allow to rest for about 5 minutes.
Space out the balls on parchment lined baking sheet. With fingertips, press out each ball to about 4-inch diameter. Add about 1 Tbsp of rhubarb compote to each dough piece & spread leaving a border around the outside.
Divide streusel topping evenly between the pastries & allow to rise for about 15-20 minutes.
Bake for about 10-12 minutes. Allow to cool completely on a wire rack. In the meantime, you can prepare the glaze.
In a small dish, whisk powdered sugar & lemon juice to a thick glaze. When streuseltaler are cooled, drizzle with glaze.
- Being lovers of the cardamom spice, I dusted our streuseltaler with it using a wire mess strainer.
- You will probably have a little bit of rhubarb compote left over but its never too hard to find a use for at our house.
- I should mention, making the compote the day before needed will speed up your baking process.
- These streuseltaler are incredibly soft & so good!
Any season is cheesecake season, but some cheesecake recipes have a bit of an edge. Truffles are the perfect summer dessert, especially when there’s lime and guava involved. You can make these without using your oven and since they are kept in the freezer, perfect for hot days. These truffles have a rich and creamy cheesecake interior with lime undertones, a Maria biscuit base, all topped with some guava cardamom drizzle.
For those who aren’t familiar with Maria biscuits, here’s a bit of food history about them (you might have guessed that was coming). On January 23rd, 1874, Queen Victoria’s second son, Alfred, married the Russian Grand Duchess Marie Alexandrovna Romanova. Peek Frean, a London bakery, released a biscuit to honor this, naming it after Marie. They imprinted the name Marie right on the cookie and in a nod to architectural styling at the time, put a beaded border on the cookie’s edges. They also had docker holes in them. The biscuit is made from wheat flour, sugar, palm oil or sunflower seed oil and has a vanilla flavor.
That’s how this very international cookie was created. From England to Russia, to the Philippines, India, Mexico and Puerto Rico, today half of the globe considers Maria biscuits a household staple. They are manufactured and sold by multiple companies around the world.
How this biscuit has travelled the whole world and kept its original look and recipe almost intact for over a century is somewhat of a mystery. Maria Brand is well-known in Canada under the President’s Choice biscuit manufacturer.
Marie biscuit crumbs are a nice trade off for the usual graham wafer crumbs used in so many cheesecake bases. It helps that they aren’t to sweet, so they offer a counter to the other sweet ingredients used and even broken they don’t become complete ‘mush’.
Lime & Guava Cheesecake Truffles
In a food processor, pulse Maria biscuit cookies until crushed slightly. Remove from processor & set aside.
Zest the lime & set aside half the zest for sprinkling on top of truffles for garnish.
In the food processor, place the other half of the zest with the cream cheese, sugar & vanilla. Juice the lime to obtain 3 Tbsp of juice & add to processor. Combine until smooth.
Using a Tbsp or a mini cookie scoop, scoop small balls of cream cheese mixture onto a sheet of parchment paper. Place balls in freezer.
After about 20 minutes, remove balls from freezer & roll in crushed Maria crumbs. Place back in freezer.
Place guava paste, water & cardamom spice in a small microwave bowl. Heat carefully, mixing well. Set aside to cool then drizzle over cheesecake truffles. Sprinkle with remaining lime zest. Keep frozen in a covered container until ready to serve.
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.
HAPPY ST PATRICK’S DAY!
It’s that time of year when everything goes green in honor of Ireland’s patron saint. What was once simply a religious feast day back in the 17th century has somehow evolved into a grand celebration of Irish culture.
Of all the Irish myths that exist, the story of the leprechauns and their pots of gold, seems to have infiltrated American culture the most. There are many old European stories describing fictitious creatures that hoard treasures. In Irish folklore, fairies put a pot of gold at the end of each rainbow with leprechaun’s guarding it.
These moist cupcakes use fresh avocado in the batter then are filled with raspberry filling & topped with a lime cream cheese frosting. I think they definitely make a real ‘pot of gold’ treasure fitting for St Patrick’s Day.
Pot of Gold Cupcakes
Lime Cream Cheese Frosting
Preheat oven to 350 F. Line muffin pan with 8 cupcake liners.
In a medium bowl, sift together flour, salt, baking powder & sugar. Add butter to dry ingredients & rub in until it resembles crumbs.
In a blender. place avocado, egg, milk & lime juice; blend until creamy & smooth. Stir into flour mixture until JUST mixed.
Divide batter between the 8 paper cups. Bake 20-25 minutes or until they test done. Remove from oven & allow to cool before filling & frosting.
In a bowl, using a hand mixer, cream avocado with butter & cream cheese until smooth. Gradually add powdered sugar. Once all the sugar is incorporated, add the lime juice & vanilla. Add milk as needed until frosting is light & fluffy. Beat on medium spread for 5 minutes.
When cupcakes are cool, cut a cone shape out of the center of each cupcakes with a sharp knife. Fill a piping bag, fitted with an opening that the raspberry will pass through. Pipe filling into each cupcake. Cut a small piece (of cake) from your cake 'cones' & place over filling.
Fill another piping bag (fitted with a star end). Pipe a swirl of lime frosting on top of each cupcake. Sprinkle your little 'pots of gold' with some gold pearls & lime zest if you wish.
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.