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Courses Archives: Desserts

Crushed Berry Infused Vodka

December 19, 2016 By

I like to gift this colorful, cheery and easy recipe for delicious berry vodka in pretty bottles . It’s great served on ice, in little shot glass or in flutes with champagne for an alternative to Kir Royale.

Berry Infused Vodka
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Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Berry Infused Vodka
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Print Recipe
Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Ingredients
  • 2 cups raspberries
  • 1 1/2 cup hulled strawberries
  • 1 medium grated lemon zest
  • 1 cup caster granulated sugar
  • 1 vanilla pod halved
  • 1 70cl bottle of vodka
Servings: 250ml bottles
Instructions
  1. Place the berries and the lemon zest with the sugar in a large metal bowl and crush with the back of a wooden spoon. Add the Vanilla pod, mix all and leave to rest and macerate for two hours, until the sugar has dissolved and the fruit has become juicy.
  2. Spoon the content of the bowl in to a large glass jar and cover with the vodka. Mix well and chill for at least one week in the fridge or up to a month.
  3. Staring the vodka through a fine sieve, decant into pretty sterilized bottles.
Recipe Notes

The Infused Vodka will keep for up to months in the fridge or 6 months in the freezer. Rose petals are a great addition to the berries and citrus as well.

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Raspberry, Blueberry Muffin Crumble

December 16, 2016 By
Raspberry, Blueberry Muffin Crumble
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These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Raspberry, Blueberry Muffin Crumble
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These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Ingredients
Muffins
  • 4 3/4 cups all pourpus flour
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1/2 cup caster granulated sugar
  • 1 1/2 sticks butter unsalted melted
  • 1 1/2 cups whole milk
  • 1 medium zest of lemon
  • 1 1/2 cup blueberries
  • 1 cup raspberries
Crumble
  • 1 cup all pourpus flour
  • 1/2 cup granulated sugar
  • 1 stick Butter unsalted, cold and cubed
Servings: muffins
Instructions
Muffins
  1. Preheat the oven at 340F. Line two trays to bake 12 muffins with paper cases.
  2. Sift the together the flour, baking powder and salt and set aside.
  3. In a mixing bowl whisk the egg with the sugar and the melted butter. Whisk in the milk and lemon zest then gently fold in the berries. Keep a few berries aside to decorate the top.
  4. Add the sifted dry ingredients very gently with a spatula and combine the ingredients but make sure to stir enough to combine enough although some lumps should be visible. Do this by hand!
  5. Spoon the mixture in the muffin cases to fill them up. Cover with the crumble topping and dot with a few extra berries.
  6. Bake for 30-35 minutes or until a skewer comes out clean. Take out of the tray and cool over a rack.
Crumble
  1. Put the flower, sugar and butter and mix with you hands until you have a uniform breadcrumb consistency. Don't over do it or you will be left with a baking dough. No panic if this happens just make cookies out of it! and restart the process.
  2. Double the recipe and keep the crumble in a ziplock bag up to 3 months.
Recipe Notes

You can substitute the butter in the muffins with 1 1/2 cup of vegetable oil for a light crumb.

You can also use different fruits, chocolate and nuts combinations. My favorites are white chocolate chips and bananas, pear and fresh ginger or walnut and apples.

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Double Dark Chocolate Pecan and Ginger Cookies

December 16, 2016 By

Very grown up cookies, with a double hit of chocolate and a hint of ginger. TrayChic gift for the holidays.

Double Dark Chocolate Pecan and Ginger Cookies
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Servings
5 dozen
Servings
5 dozen
Double Dark Chocolate Pecan and Ginger Cookies
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Servings
5 dozen
Servings
5 dozen
Ingredients
  • 2 cups dark chocolate chopped
  • 1 cup unsalted butter at room temperature 2 sticks
  • 1/2 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 and 3/4 cups pecans, chopped
  • 1 tbsp finely chopped fresh ginger
Servings: dozen
Instructions
  1. Preheat oven at 350F. Prep baking sheets and lined them with parchment paper
  2. Melt 1 and 1/2 cup of the chocolate with the butter on double boiler over simmering water, or in the microwave on a low setting. Stir until smooth and set aside to cool slightly. Reserve the remains chopped chocolate to mix in the batter.
  3. Whisk the sugars and the eggs together in a large bowl for a couple of minutes. You can use a stand n mixer fitted with a paddle attachment. Frankly, I like to make cookies by hand. It's good exercise and then I don't feel guilty licking the spoon. Add the vanilla extract the melted chocolate and butter mixture, and stir until smooth.
  4. Sift flour, cocoa powder, baking soda, making powder and the salt together, then mix into the cookie mixture and stir until smooth. Add the reserved chocolate chunks, the pecans and the fresh ginger and mix until combined.
  5. Using a desert spoon or a 1 1/2 inch ice cream scoop, drop the batter on the lined baking sheets, spacing them 2 inches apart. Flatten slightly and bake in batches on the middle shelf until set. About 10-12 minutes.
  6. Let the cookies cool on the sheets on wire rack for two minutes. Transfer the cookies on parchment to racks to cool completely. Repeat with the remaining cookie dough.
  7. Stored in air tight containers the cookies will keep for up to a week.
Recipe Notes

Dry cherries, almonds, hazelnut or coconut can be added or substituted. White chocolate chunks work well too.

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Chocolate and Cinnamon Swirl Meringues

December 16, 2016 By
Chocolate Swirl Meringues
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Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Chocolate Swirl Meringues
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Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Ingredients
  • 1 1/2 cups caster granulated sugar 300g
  • 4-5 large egg whites
  • 1 pinch salt
  • 2 tbsp cocoa powder
Servings: large meringues
Instructions
  1. Preheat the oven an 400F and line a think baking sheet with baking parchment.
  2. Put the sugar in a small tasting pan and heat in the preheated oven for about 7-8 minutes, or until hot to the touch.
  3. Place the egg whites and salt in a bowl of a free standing mixer fitted with a whisk. Remove the hot sugar from the oven and turn the temperature of the oven down to 225F
  4. Quickly tip the sugar on to the egg whites and whisk on a medium speed for 8 to 10 mines, until the meringue is very stiff, white and cold.
  5. Using a large metal spoon fold the cocoa in to the meringue, using three or four light strokes. The trick is to keep the mixture marbleized in the appearance.
  6. Spoon the mixture on to the prepared baking sheets in 4 to 6 large peak meringues. This is the fun part, don't smash the meringue, free from it.
  7. Cook in the middle of the shelf for 1 1/2 to 1 3/4 hours, or until crisp and dry. Remove from the oven a leave to cool on the baking sheet.
Recipe Notes

You  can use cooked and sieved raspberries, or chopped almonds, pistachios, hazelnuts and desiccated coconut to swirl the meringues.

I cook the raspberries with  a spoon of sugar and half juice of a lemon until soft then I sieve the mixture. This is a basic coolie.

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Kit Kat Cake

September 1, 2016 By
Kit Kat Cake
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birthday cake delight
Servings Prep Time
20 people 40 minutes
Cook Time Passive Time
25/30 minutes 24 hours cooling time
Servings Prep Time
20 people 40 minutes
Cook Time Passive Time
25/30 minutes 24 hours cooling time
Kit Kat Cake
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birthday cake delight
Servings Prep Time
20 people 40 minutes
Cook Time Passive Time
25/30 minutes 24 hours cooling time
Servings Prep Time
20 people 40 minutes
Cook Time Passive Time
25/30 minutes 24 hours cooling time
Ingredients
Sponge Cake
  • 2 3/4 cups granulated sugar
  • 10 large eggs room temperature
  • 3 cups all-purpose flour sifted
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
Chocolate Custard for filling
  • 2 cups milk
  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 2/3 cup all-purpose flour sifted
  • 3.5 ounces baking chocolate semisweet or dark
  • 1 pinch salt
  • 1 medium grated lemon zest
Decorations
  • 3 packs kit Kat bars get a couple of extra packs for safety
  • 1 bag M&M's smarties or jellybeans are fun too
  • 1 medium Jar nutella chocolate frosting can be used instead
Servings: people
Instructions
  1. Heat the oven at 350, butter and flour or spray with baking spray two 10 inches baking pans.
  2. Put the eggs, sugar and lemon zest and vanilla extract in a bowl of your stand mixer. Beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed). To test that it has been beaten enough, let some of the mixture fall into the bowl, it will make stiff ribbons.
  3. Sift the flour and baking powder on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon. Pour the batter into the prepared pans. Don't smooth the top or bang the pan on the counter, leave it as it is!
  4. Bake for 25 to 30 minutes minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 20 minutes!)
  5. Turn off the oven but leave the cake inside (put a wooden spoon to keep the oven door slightly open) for at least 10 minutes so it can cool down slowly. After that, remove it from the oven, let it cool 10 more minutes, loosen around the edges with a knife, then flip the cake on a wire rack upside down (without the pan) to cool completely.
Chocolate Custard
  1. Melt the Chocolate in a double boiler or in the microwave, set aside.
  2. Heat milk in a medium heavy saucepan with the lemon zest until bubbles appear around edge.
  3. Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed.
  4. Gradually beat in hot milk; pour all back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat. Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring.
  5. Add the melted chocolate and stir well.
  6. Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick.
  7. Chill at least 2 hours. If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time.
Assembly and Decoration
  1. Slice the 2 cakes in 4 even layers. Place the first layer on a cake stand or a card board round mat if you plan to transport the cake. You can spread a dollop of cream on the cake stand base or on the cardboard to glue the cake.
  2. Spread enough chocolate cream to cover the surface on the top of the first layer then place the second half of the cake on top of the cream. Repeat the process until you have all for layers stacked.
  3. With a metal spatula or a knife cover the whole cake in an even coat of Nutella or chocolate frosting. This will be the glue for your Kit Kat bars.
  4. Break apart approximately 36 Kit Kats, 2 at the times. Begin to place them around the cake and cover the diameter. Tie with a ribbon, if desired. Top with M&M's.
Recipe Notes

Make the cakes the day before. Keep overnight in an air tight container. You can bake them 3 days ahead or even freeze them.

Make sure your layer cakes are not taller than a Kit Kat.

You may want to freeze your Kit Kats to avoid fingerprints.

You can use your favorite frosting instead of the custard and the Nutella.

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No-Bake Chocolate Salame

March 29, 2016 By
No-Bake Chocolate Salame
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Servings Prep Time
6-8 servings 10 minutes
Passive Time
2.45 hours
Servings Prep Time
6-8 servings 10 minutes
Passive Time
2.45 hours
No-Bake Chocolate Salame
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Servings Prep Time
6-8 servings 10 minutes
Passive Time
2.45 hours
Servings Prep Time
6-8 servings 10 minutes
Passive Time
2.45 hours
Ingredients
  • 1/2 cup toasted and chopped walnuts
  • 1/2 cup hazelnuts toasted and chopped
  • 4 dried digestives cookies coarsely crushed 2 large biscotti can be used
  • 3/4 stick room temperature butter cut in pieces
  • one 12-once bag semisweet chocolate chips
  • 2 tbsp strong brewed coffee
  • 1 tsp orange liquor
  • 1/2 cup caster granulated sugar
  • 1/2 cup confectioner sugar
Servings: servings
Instructions
  1. Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the coffee until smooth. Add the walnuts,hazelnut, biscotti pieces and orange liquor, and stir until combined. Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours.
  2. Divide the chocolate mixture in half. Place half of the mixture in the center of an 18-inch-long piece of plastic wrap.
  3. Form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll up the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate the logs until firm, about 1 hour.
  4. Spread the confectioners' sugar on a dinner plate. Remove the plastic wrap from the logs, then roll them in the sugar until coated. Using a brush, brush away the excess sugar. Let the logs sit at room temperature for 15 minutes. Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve.
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Nutella No-Bake Cookies

March 29, 2016 By

cookies-alla-nutella-senza-cottura-silvia-baldini

Nutella No-Bake Cookies
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Servings Prep Time
24-30 cookies 15-20 minutes
Servings Prep Time
24-30 cookies 15-20 minutes
Nutella No-Bake Cookies
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Servings Prep Time
24-30 cookies 15-20 minutes
Servings Prep Time
24-30 cookies 15-20 minutes
Ingredients
  • 1/2 cup Butter
  • 1/2 cup milk
  • 1 pinch salt
  • 1 1/2 cup caster granulated sugar
  • 2 tbsp cocoa powder
  • 2 tsp vanilla extract
  • 1/2 cup nutella
  • 1/2 cup hazelnuts toasted and chopped
  • 2 1/2 cups quick cooking oats
Servings: cookies
Instructions
  1. In a saucepan, combine butter, milk, sugar, salt and cocoa powder and heat over medium heat. Bring to a rolling boil and let boil for one minute. Remove your saucepan from the heat.
  2. Add Nutella and vanilla to hot mixture and stir until combined. Add oats, hazelnuts and stir until completely incorporated. Drop by spoonfuls onto baking sheets lined with wax paper. Let cool, and enjoy.
Recipe Notes

shredded toasted coconut or dried cherries, toasted almonds can be added instead of the hazelnut

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Upside Down Pear and Ginger Cake

December 17, 2015 By

peartart-silvia-badlini

Upside Down Pear and Ginger Cake
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Servings Prep Time
8/10 people 20 minutes
Cook Time
45/55 minutes
Servings Prep Time
8/10 people 20 minutes
Cook Time
45/55 minutes
Upside Down Pear and Ginger Cake
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Servings Prep Time
8/10 people 20 minutes
Cook Time
45/55 minutes
Servings Prep Time
8/10 people 20 minutes
Cook Time
45/55 minutes
Ingredients
Topping
  • 2/3 stick Butter
  • 3/4 cup soft brown sugar
  • 4 large ripe pears
Ginger Bread Cake
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tsp fresh grated ginger
  • 1/4 tsp ground nutmeg
  • one pinch ground cloves
  • 2 large eggs beaten
  • 1 cup soft brown sugar
  • 1/2 cup molasses or dark maple syrup
  • 2/3 cup milk
  • 2 tbsp melted butter
Servings: people
Instructions
  1. Prep one 9 Inches square baking pan. Line with parchment. Heat oven at 350 F
  2. Make the Topping. Melt the butter and sugar together in a small pan over medium heat until bubbling, creamy and medium caramel color. Pour in to the cake pan and spread evenly tilting the pan.
  3. Peel, core and half the pears. I also sometimes don’t core them because they look prettier left whole.
  4. Arrange the pears side down in the pan.
  5. Make the ginger bread. Sift the flour, soda, cinnamon, ginger, nutmeg and cloves together in a bowl. In another bowl, place the beaten eggs, brown sugar, molasses, milk and melted butter.
  6. Combine, gently, the flour mixture with the egg mixture to make a smooth batter. Pour over the pears in the baking pan.
  7. Place the pan over an oven tray and bake for 45 to 55 minute until a skewer comes out clean from the center of the cake.
  8. Transfer to a wire rack to cool for a few minute. Run a knife around the edges.
  9. Carefully cover with a large serving plate and turn around quickly. Quickly serve warm or room temperature
Recipe Notes

 Note: keeps well for a couple of days in an airtight container.

 

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Tangerine Custard

November 10, 2015 By

tanegerin-custard-silvia-baldini

Tangerine Custard
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Servings Prep Time
12 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
12 people 25 minutes
Cook Time
45 minutes
Tangerine Custard
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Servings Prep Time
12 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
12 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 5 to 7 large tangerines
  • 1/2 cup caster granulated sugar 110g
  • 2 2/3 cups heavy cream 600ml
  • 2 large eggs free-range
  • 4 yolks free-range
Servings: people
Instructions
  1. Preheat the oven at 350F/180C. Remove the zest from 2 tangerines, then juice all the rest. You must have 2 cups of juice or 500ml. You can add some water.
  2. Put the zest and juice with the sugar in to a heavy bottom pan and bring to a boil to dissolve the sugar. Keep boiling until and stirring with a metal spoon and boil the syrup until it caramelizes to a deep-amber color. Stir in the cream, blend and remove from the heat.
  3. Whisk the eggs and the yolks in a bowl, then whisk in the caramel cream. Strain the custard in to a large oven-proof serving dish, or 12 small ramekins.
  4. Stand the bowls or ramekins in to a baking dish or a metal pan lined with paper towel. Pour in hot water to come to 2/3 of the way up the sides of the bowl or ramekins. You can do this while the baking dish is already in the oven to prevent spills.
  5. Bake for 45 minutes or until set with a slight crust but still wobbly in the middle. Cool and refrigerate.
Recipe Notes

It's a rich and luscious dessert, but with a great unexpected finish and flavor. I like to serve it with a citrus salad or segmented tangerines. I make my citrus salad by combining segments of different citrusy fruits with their zest. Lime, grapefruit and tangerines all work.

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Ice Box Fresh Blueberries Pie

July 12, 2015 By

Photo-de-la-myrtille-300x240

Ice Box Fresh Blueberries Pie
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Servings Prep Time
6-8 people 45
Servings Prep Time
6-8 people 45
Ice Box Fresh Blueberries Pie
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Servings Prep Time
6-8 people 45
Servings Prep Time
6-8 people 45
Ingredients
  • 1 9 inch pie basic brisee
  • 4 cups blueberries 1 1/2 pounds 575g
  • 1/2 cups water 5 ounces plus 2 tablespoons divided
  • 2 tablespoons corn starch 20g
  • 1/2 cup sugar 100g
  • 1 teaspoon lemon jiuce
  • 1 pinch salt
  • 1 medium egg white
Servings: people
Instructions
  1. Pre-heat oven at 425F
  2. Roll the bottom crust to a 1/8 of an inch thick 13 inches circle then transfer to a 9 inches pie pan. Fold under the excess and crimp the border. Refrigerate for a minimum of 1 hour.
  3. Remove from fridge, line with parchment and fill with dried beans, rice or weights. Bake for 20 mines. Lift the parchment and the beans. Prick the bottom with a fork and bake 5 to 10 minutes more. Cool the crust on a rack. you can then if you like brush the crust with egg white for added protection.
  4. Measure 1 cup of blueberries and put them in a saucepan with 1/2 cup of water. Bring to a boil.
  5. Meanwhile, in a small bowl whisk cornstarch and the 2 tablespoons of water and set aside.
  6. When the water and blueberries have come to a boil, simmer for 3 minutes then add the cornstarch mixture, lemon juice and salt, simmer for a couple of minutes, remove from heat and add to the 3 cups of fresh blueberries.
  7. Spoon the mixture in the baked shell and allow to sit room temperature for at least 2 hours before serving.
  8. Can be served with mascarpone cream, whipped cream or creme patisserie. Store up to 3 days room temperature.
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Mid-summer Peach Pie

July 12, 2015 By

poached-peaches-silvia-baldini

Mid-Summer Peach Pie
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Techniques: Maceration and reduction of fruit juices.
Servings Prep Time
6/8 peple 45 minutes
Cook Time Passive Time
40-50 minutes 30
Servings Prep Time
6/8 peple 45 minutes
Cook Time Passive Time
40-50 minutes 30
Mid-Summer Peach Pie
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Techniques: Maceration and reduction of fruit juices.
Servings Prep Time
6/8 peple 45 minutes
Cook Time Passive Time
40-50 minutes 30
Servings Prep Time
6/8 peple 45 minutes
Cook Time Passive Time
40-50 minutes 30
Ingredients
  • 2 9 inches pie crust ( brisee) recipe below
  • 2 and 3/4 pounds peaches about 8, 1kg, peeled, pitted, sliced in to 16th
  • 1 medium lemon juice
  • 1/2 cup sugar 112 g
  • 1 pinch salt
  • 4 teaspoons corn starch 12 g
Servings: peple
Instructions
  1. Pre-heat oven at 425F
  2. Roll the bottom crust to 1/8 inch thick and not bigger than 12 inches in diameter. Line a 9 inch pie pan. Trim the edges almost even but leaving a little part overhanging, to prevent shrinkage. Cover and refrigerate for 30 minutes up to 3 hours.
  3. Transfer the sliced peaches in a large bowl and sprinkle with lemon juice and sugar, add the salt and toss them gently. Macerate for minimum of 30 minutes up to 1 hour.
  4. Drain the peaches in a colander over a bowl and reserve the juice.
  5. Reduce the juice on medium to high and boil down to about 1/3 of a cup or until syrupy and lightly caramelized. Don't stir.
  6. Toss peaces in a bowl with corn starch until cornstarch disappear. Transfer in to the pie shell. Pour syrup over the peaches.
  7. Roll out the top crust large enough to cover the pie. Cover the pie. Tuck the overhanging under the bottom crust. Make 5 slashes, crimp and decorate. Refrigerate covered for at least on hour to relax the dough.
  8. Bake for 40 to 50 minutes, until the juices are bubbling over and through the slashes. Cool for at least 3 hours. Store room temperature up to to 2 days.
Recipe Notes

Brisee, pie crust recipe to follow

Other combinations: Blueberry, nectarines, raspberries and peaches, black berries and peaches, nectarines and raspberries, cherries and berry mix, strawberries and rhubarb.

Do not use starch for crostata, arrange fruit and reduced juices on uncooked pastry, decorate and bake

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Melon Butter

July 12, 2015 By

melon-mosaic-silvia-baldini

Melon Butter
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Servings Prep Time
4 8.5 ounces/ 250 ml jars 25 minutes
Cook Time Passive Time
45/50 minutes 2 hours
Servings Prep Time
4 8.5 ounces/ 250 ml jars 25 minutes
Cook Time Passive Time
45/50 minutes 2 hours
Melon Butter
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Print Recipe
Servings Prep Time
4 8.5 ounces/ 250 ml jars 25 minutes
Cook Time Passive Time
45/50 minutes 2 hours
Servings Prep Time
4 8.5 ounces/ 250 ml jars 25 minutes
Cook Time Passive Time
45/50 minutes 2 hours
Ingredients
  • 2 melons peeled, seeded and diced
  • 1 lemon juice
  • sugar 500g for every 1 kilo of melon flesh, peeled and seeded
Servings: 8.5 ounces/ 250 ml jars
Instructions
  1. Peel, remove seeds and dice melon. Weight flesh. Add half of the weight in sugar. 50% sugar ratio. 1 to 2 ratio, add the lemon juice. Bring to a boil then simmer in a non reactive pan for about 40 to 50 minutes. Cook until thik and syrupy. Candy thermometer 108. Transfer in to jars, wipe the rims, apply the lids and rings, and process in a boiling water bath.
Recipe Notes

Works best with cantaloupe or tuscan melons.

Great with prosciutto, smoked meats and strong cheeses.

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Basic Brisee Dough

July 12, 2015 By

brisee-silvia-baldini

Basic Brisee Dough
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Good for pies. tarts, sweet and savories
Servings Prep Time
2 disks 20 minutes
Servings Prep Time
2 disks 20 minutes
Basic Brisee Dough
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Print Recipe
Good for pies. tarts, sweet and savories
Servings Prep Time
2 disks 20 minutes
Servings Prep Time
2 disks 20 minutes
Ingredients
  • 2 cups flour 300g
  • 2 sticks unsalted butter 225g
  • 1 teaspoon salt
  • 1 teaspoon sugar add only if making sweet dough
  • 1/4 to 1/2 cup iced water
  • 1 teaspoon white or cider vinegar optional for a less elastic dough, prevents shrinkage
Servings: disks
Instructions
  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter cut in small cubes and very chilled, process until the mixture resembles coarse meal, 8 to 10 seconds. You will be able to still see butter particles.
  2. With the machine running, add ice water and vinegar if using, in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Finish the dough by hand by gently working it until it sticks together.
  4. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Recipe Notes

Decrease butter to 175g for a less crumbly and more compact dough. You can flavor it with lemon zest, orange , almond flavoring, cocoa powder, rum or cognac, parmesan, cheddar etc.

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