Monday Desserts
It's Monday, time to get the week off to a good start. What better way than with six yummy dessert recipes, including Apricot Semifreddo with Blackberry Sauce and Rugelach. Enjoy!
ALMOND BUNDT CAKE WITH FRESH STRAWBERRIES
This is from the May 2008 issue of Vegetarian Times, page 58. It begins, "Ground almonds and buttermilk keep this cake moist and tender for days—it’s actually better made a day ahead so the flavors have a chance to develop." Makes 16 servings
To view this online, go to https://www.vegetariantimes.com/recipes/almond-bundt-cake-with-fresh-strawberries/.
Ingredients
2 Tbs. sliced almonds (1/4 oz.)
1-3/4 cups all-purpose flour
1 cup whole almonds (5 oz.)
1-1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter or nonhydrogenated margarine, softened
1/4 cup olive oil
1-1/4 cups sugar
3 large eggs, at room temperature
2 tsp. vanilla extract
1/2 tsp. pure almond extract
1 cup low-fat buttermilk
4 cups strawberries, halved
4 tsp. sugar
Confectioners' sugar for dusting
Preparation
Preheat oven to 350°F. Coat 10-inch (12-cup) Bundt pan with cooking spray formulated with flour for baking. Sprinkle sliced almonds over bottom of pan.
Pulse flour, whole almonds, baking powder, baking soda, and salt in food processor or blender until almonds are finely ground.
Beat butter in large bowl with electric mixer 3 to 4 minutes, or until creamy. Beat in oil. Gradually add sugar, and beat 4 to 5 minutes, or until light and fluffy. Beat in eggs one at a time. Add vanilla and almond extracts, and beat until blended.
Alternately fold flour mixture and buttermilk into butter mixture with spatula, making 3 additions of dry ingredients and 2 additions of liquid. Spread batter in prepared pan, and bake 35 to 40 minutes, or until top springs back when touched and toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Unmold onto rack, and cool completely.
Toss strawberries with sugar in medium bowl. Chill 1 hour to let strawberries release their juices. Serve cake dusted with confectioners’ sugar and topped with strawberries and whipped cream, if desired.
PEANUT BUTTER COOKIE BITES
Recipe Yield: Yield: 24 cookies
Source: Splenda
Recipe and image appear courtesy of Splenda
View this online at https://diabeticgourmet.com/diabetic-recipes/peanut-butter-cookie-bites.
Ingredients
1/4 cup margarine, softened
1 cup creamy style peanut butter
1/4 cup egg substitute
2 tablespoons honey
1/2 teaspoon vanilla
1 cup SPLENDA No Calorie Sweetener, Granulated
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 350 degrees F.
Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute.
Add egg substitute, honey and vanilla. Beat on high speed for approximately 1-1/2 minutes.
Add SPLENDA Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds.
Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1-1/2 minutes. Mixture may be crumbly.
Roll level tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.
Nutritional Information Per Serving: Calories: 120; Fat: 8 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 150 mg; Protein: 4 g; Carbohydrates: 10 g; Sugars: 3 g
CHOCOLATE OATMEAL COOKIES
Recipe Yield: Yield: 40 cookies; Serving size: 1 cookie
Source: Splenda
Recipe and image appear courtesy of Splenda.
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/chocolate-oatmeal-cookies.
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Fat: 2 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 7 g
APRICOT SEMIFREDDO WITH BLACKBERRY SAUCE
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Semifreddo' means partially frozen—and that makes this the perfect treat for a hot-weather day." Serves 12
To view this online, go to https://www.vegetariantimes.com/recipes/apricot-semifreddo-with-blackberry-sauce-recipe/.
Ingredients
Apricot Semifreddo
2 large eggs, separated
1/2 cup sugar
1-1/2 cups low-fat milk
1/2 cup dried apricots
1-1/2 cups sliced fresh apricots
1/3 cup low-fat sour cream
1/8 tsp. almond extract
1 pint fresh blackberries
Blackberry sauce
1/2 pint fresh blackberries
2 Tbs. sugar
1 tsp. lemon juice
Preparation
To make Apricot Semifreddo: Line 4-cup loaf pan with plastic wrap. Whisk egg yolks and 1/4 cup sugar in medium bowl until thick and light yellow, about 1 minute. Bring milk to a boil in saucepan. Slowly pour hot milk over egg mixture, whisking constantly. Return to saucepan; cook over medium-low heat (do not boil), stirring often, until custard is thick enough to coat the back of spoon, about 5 minutes. Strain, and cool.
Meanwhile, place dried apricots in heatproof bowl. Cover with boiling water, and let stand 15 minutes, or until softened. Drain, and cool. Put in food processor with fresh apricots, and purée until smooth. Transfer to large bowl. Add custard, sour cream and almond extract.
Put egg whites in large bowl; beat until soft peaks form. Add remaining 1/4 cup sugar; continue beating until stiff peaks form. Fold egg whites into apricot mixture. Pour half of mixture into prepared pan. Place 3 rows of blackberries on their sides down the center of loaf pan; top with remaining mixture. Cover; freeze at least 4 hours.
To make Blackberry Sauce: Press blackberries through fine-meshed sieve into bowl. Stir in sugar and lemon juice. Set aside.
Remove Apricot Semifreddo from freezer; let stand 10 minutes. Unmold onto plate, and cut into 10 slices. Drizzle with Blackberry Sauce; serve.
HONEY PIE
This is from Clarice Lam on the Spruce Eats. Clarice wrote, "When famed Brooklyn pie shop Four and Twenty Blackbirds opened its doors and our eyes to their salted honey pie in 2010, all of NYC lost their minds. This legendary pie has a silky honey filling encased in a buttery crust and is rounded out with a lightly caramelized top and flakes of Maldon salt.
"A Modern Twist on Chess Pie
"Although this pie one of Four and Twenty Blackbirds’ signature original creations, it has ties to more traditional southern custard-based pies like buttermilk and chess pie. Both pies contain dairy, eggs, butter, sugar, and a thickener with the main differences being the type of dairy and thickener used. Chess pies frequently use milk, cream, and cornmeal while buttermilk pies use (surprise!) buttermilk and flour or cornstarch.
"Bee Selective When Choosing Honey
"For my version of honey pie, I browned the butter for a rich, nutty depth of flavor. Since honey is the star of the show here, the type of honey used is important. I always try to use local honey since it supports your local farmers and is less processed. Any high quality raw honey will work as well.
"Different honeys have different flavors so keep that in mind when selecting the type of honey for this pie. You can go mild with a wildflower honey or choose something with a bold flavor profile, like buckwheat honey, for a more intense honey kick."
Prep Time: 20 minutes; Cook Time: 60 minutes; Cooling/Resting Time: 4 hours; Total Time: 5 hours 20 minutes; Servings: 8 to 10 slices; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/honey-pie-recipe-6560702.
Ingredients
For the Crust:
1-3/4 cups all-purpose flour, more as needed
4 ounces (1/2 cup) cold unsalted butter, cubed
1/2 teaspoon fine salt
1/2 teaspoon granulated sugar
5 tablespoons ice water
For the Filling
5-1/2 ounces (11 tablespoons) unsalted butter
3 large eggs
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon fine salt
1 tablespoon pure vanilla extract
3/4 cup raw honey, preferably local
1/2 cup lowfat buttermilk
1 teaspoon lemon zest
1-1/2 tablespoons lemon juice
For the Honey Whipped Cream
1-1/2 cups cold heavy cream
2 tablespoons raw honey, preferably local
1 tablespoon lightly packed dark brown sugar
1/4 teaspoon fine salt
Directions
For the Crust
Gather the ingredients.
Combine the flour, cold butter, salt, and sugar in a stand mixer bowl fitted with the paddle attachment.
Start the mixer on low speed for about 10 seconds then switch to medium speed. Continue to paddle, breaking up the butter until the chunks are the size of small peas, about 3 minutes.
With the mixer running, drizzle in the ice water until the dough comes together. Do not overmix. It should look like a shaggy mass but hold its shape when pressed together.
Remove the dough from the bowl, flatten it into a disc, wrap in plastic, and place in the fridge for 45 minutes to rest.
Once the dough has chilled and rested, remove it from the fridge and place the disc onto a floured work surface. Dust the top with more flour and roll out the dough to a 14-inch round, about 1/8-inch thick.
Carefully roll it up onto the rolling pin and drape it over your pie pan. Lightly lay the dough into the bottom of the pan and press it into the sides. There will be some overhang. Do not stretch your dough, this will cause it to shrink in the oven.
Fold the overhang under itself and crimp the edges however you desire. Place the pie pan into the freezer for at least an hour. It is important for the crust to be frozen when putting it in the oven so it retains its shape and doesn’t get soggy.
For the Filling
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F.
Cut the butter into small chunks and place in a small saucepan over medium heat to melt.
Once the butter is completely melted, turn the heat to medium-low and continue to cook the butter until it turns a toasty amber color, about 8 minutes.
Remove the brown butter from the heat, pour into a heat-proof vessel, and set aside.
Whisk together the eggs, sugar, cornstarch, salt, and vanilla in a medium bowl. Set aside.
Whisk together the honey and buttermilk in a small pot over medium heat and bring just to a boil.
Slowly add the hot honey mixture to the egg mixture while whisking until completely homogeneous.
Add the browned butter, and lemon zest and juice. Whisk to combine.
Remove the pie crust from the freezer and pour the custard into the shell.
Place the pie on a rimmed baking sheet and bake until the top is a deep amber color and the crust is golden brown, 40 to 50 minutes (start checking for doneness early). The center should still jiggle like a soft set jelly, it will continue to set as it cools.
Allow the pie to cool on a wire rack for at least 3 hours before placing it in the fridge.
For the Honey Whipped Cream
Gather the ingredients.
Combine the heavy cream, honey, brown sugar, and salt in a stand mixer bowl fitted with the whisk attachment.
Whisk on medium-high speed until you get silky stiff peaks. No over whipping, we’re not trying to make butter here!
Transfer the whipped cream to a bowl, cover in plastic and place in the fridge to chill until ready to use.
The pie can be served at room temperature or cold with or without a dollop of honey whipped cream.
Recipe Tip
I prefer raw local honey, but if that’s not available regular store bought honey will work.
Recipe Variations
• If honey altogether is not your thing, try using maple or golden syrup.
• Too lazy to bake? Leave it to the experts to deliver a pie to your door!
How To Store or Freeze
The pie can be kept in an airtight container or wrapped in the fridge for up to 4 days, and up to 3 months in the freezer.
Make Ahead
The pie crust can be made ahead of time and kept wrapped in plastic for up to 3 days in the fridge or 3 months in the freezer. If freezing the dough make sure to thaw it in the fridge the night before you want to bake the pie.
RUGELACH
This is from Cathy Barrow on The Spruce Eats. Cathy wrote, "In Yiddish, rugelach means “little twist”, referencing the crescent-shaped cookie made with tender dough coiled around a nutty filling.
"Rugelach are believed to be closely related to an 18th century Austrian pastry, and similar crescent-shaped pastries can be found in many bakeries across the world. Originally made with a yeasted dough, this cream cheese version became ubiquitous in the last century.
"Filled with nuts, spices, and dried fruit, the flaky pastry is well caramelized on the bottom and bronzed on the top. Crispy, sweet, small, and rich, they’re perfect with a cup of coffee or tea. Rugelach will stay fresh for weeks in a cookie tin and make a lovely addition to cookie gift boxes."
To view this online, go to https://www.thespruceeats.com/rugelach-recipe-6745431.
Ingredients
For the Dough:
4 ounces cold cream cheese, cubed
4 ounces (1/2 cup) cold unsalted butter, cubed
1 cup all-purpose flour, more for the work surface
1/4 teaspoon fine salt
For the Filling:
1/4 cup finely chopped toasted walnuts
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon honey
1/4 cup (35 grams) dried currants
For the Egg Wash:
1 large egg, beaten with 1 teaspoon water and a pinch of salt
Directions
Gather the ingredients.
Add the cream cheese, butter, flour, and salt to the bowl of a food processor. Pulse until combined and pebbly, then run the machine continuously until the dough forms a ball, about 1 minute. Alternatively, cut the cream cheese and butter into the flour with a pastry cutter or two knives until crumbly. Use your hands to gather the mixture into a cohesive dough.
Form a 6-inch disk, then wrap the dough. Use a rolling pin across the wrap’s surface to flatten and smooth the top. Tap the edges around the disk to form a 1-inch edge. This will keep the dough from crumbling at the edges when rolled out. Refrigerate the dough disk for at least 4 hours or overnight.
Stir together the walnuts, sugar, and cinnamon in a small bowl.
Remove the dough from the refrigerator and allow it to warm slightly until a fingertip can be slightly pressed into the surface without cracking, about 5 minutes.
Line a rimmed baking sheet with parchment paper.
Lightly flour the work surface. Roll the dough into a circle about 10-inches in diameter, and about 1/4-inch thick. For the tidiest, prettiest cookies, trim to size using a fluted pastry cutter or a pizza wheel.
Use a pastry brush to lightly brush the honey over the surface of the dough leaving a 1/2-inch border.
Spread the nut mixture across the surface of the dough, leaving a 1/2-inch border.
Scatter the currants evenly over the nut mixture and press down gently into the dough.
Use the fluted wheel or pizza cutter to divide the circle into 16 even triangular wedges. It's OK if the sugary mixture moves around.
Use an offset spatula, as needed, to loosen one section at a time from the work surface. Working from the wide end of each triangle, roll the crescent up to the pointed end, pressing to seal. It's OK if some of the filling falls out and ends up on the outside of the cookie.
Place the cookie, seam side down, on the baking sheet. Repeat with the remaining pieces. Freeze for at least 1 hour.
Position a rack in the center of the oven and heat to 375 F. Stack another baking sheet under the one holding the cookies. Brush the egg wash lightly on the top of each cookie. Bake for 22 to 25 minutes until the cookies are deeply bronzed and the filling is bubbling.
Remove the baking sheet to a rack to cool the cookies completely before storing.
Recipe Tips
The recipe may be doubled. Make 2 disks, 16 cookies each.
Finely chopping the nuts makes it easier to roll the crescent tightly.
Use full fat, block cream cheese (not whipped) and the very best butter.
Currants can be hard to find. Substitute any dried fruit and chop very finely.
Avoid the temptation to increase the filling. It will be messy, contribute to burning, and will not benefit the cookie.
The cookies keep their shape best when frozen before baking.
Double the baking sheets to avoid burning. Caramelized is lovely. Burned is not.
Make Ahead
The dough may be made up to 3 days in advance or frozen up to 3 months in advance. Defrost overnight in the refrigerator.
Recipe Variations
Crescent shape got you down? Roll the dough into a 9 by 12 inch rectangle. Spread the filling across the dough and tightly roll into a tidy cylinder from the 12 inch edge. Cut the dough into 1 inch segments and freeze the unbaked cookies, as above. Proceed with the recipe.
Swap out the dried fruit and use 2 tablespoons of any jam instead (if it’s chunky, finely chop the fruit). Spread the jam thinly across the dough, in place of the honey, and proceed. Try raspberry jam and chopped pecans. Plum jam and almonds. Cherry jam and pistachios. Nutella and chopped peanuts.
Go savory. Brush olive oil lightly across the dough. Sprinkle with za’atar, dried barberries, salted pistachios, a pinch of smoked paprika, and 2 tablespoons crumbled feta. Or try onion jam and grated parmesan cheese.
How to Store or Freeze
Rugelach store beautifully. Keep the cooled cookies between layers of wax paper in a tightly covered container where they will be delicious for up to 3 weeks.
Freeze the baked cookies for up to 3 months.
Freeze the unbaked cookies for up to 3 months and bake them straight from the freezer for the same amount of time.
ALMOND BUNDT CAKE WITH FRESH STRAWBERRIES
This is from the May 2008 issue of Vegetarian Times, page 58. It begins, "Ground almonds and buttermilk keep this cake moist and tender for days—it’s actually better made a day ahead so the flavors have a chance to develop." Makes 16 servings
To view this online, go to https://www.vegetariantimes.com/recipes/almond-bundt-cake-with-fresh-strawberries/.
Ingredients
2 Tbs. sliced almonds (1/4 oz.)
1-3/4 cups all-purpose flour
1 cup whole almonds (5 oz.)
1-1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter or nonhydrogenated margarine, softened
1/4 cup olive oil
1-1/4 cups sugar
3 large eggs, at room temperature
2 tsp. vanilla extract
1/2 tsp. pure almond extract
1 cup low-fat buttermilk
4 cups strawberries, halved
4 tsp. sugar
Confectioners' sugar for dusting
Preparation
Preheat oven to 350°F. Coat 10-inch (12-cup) Bundt pan with cooking spray formulated with flour for baking. Sprinkle sliced almonds over bottom of pan.
Pulse flour, whole almonds, baking powder, baking soda, and salt in food processor or blender until almonds are finely ground.
Beat butter in large bowl with electric mixer 3 to 4 minutes, or until creamy. Beat in oil. Gradually add sugar, and beat 4 to 5 minutes, or until light and fluffy. Beat in eggs one at a time. Add vanilla and almond extracts, and beat until blended.
Alternately fold flour mixture and buttermilk into butter mixture with spatula, making 3 additions of dry ingredients and 2 additions of liquid. Spread batter in prepared pan, and bake 35 to 40 minutes, or until top springs back when touched and toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Unmold onto rack, and cool completely.
Toss strawberries with sugar in medium bowl. Chill 1 hour to let strawberries release their juices. Serve cake dusted with confectioners’ sugar and topped with strawberries and whipped cream, if desired.
PEANUT BUTTER COOKIE BITES
Recipe Yield: Yield: 24 cookies
Source: Splenda
Recipe and image appear courtesy of Splenda
View this online at https://diabeticgourmet.com/diabetic-recipes/peanut-butter-cookie-bites.
Ingredients
1/4 cup margarine, softened
1 cup creamy style peanut butter
1/4 cup egg substitute
2 tablespoons honey
1/2 teaspoon vanilla
1 cup SPLENDA No Calorie Sweetener, Granulated
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 350 degrees F.
Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute.
Add egg substitute, honey and vanilla. Beat on high speed for approximately 1-1/2 minutes.
Add SPLENDA Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds.
Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1-1/2 minutes. Mixture may be crumbly.
Roll level tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.
Nutritional Information Per Serving: Calories: 120; Fat: 8 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 150 mg; Protein: 4 g; Carbohydrates: 10 g; Sugars: 3 g
CHOCOLATE OATMEAL COOKIES
Recipe Yield: Yield: 40 cookies; Serving size: 1 cookie
Source: Splenda
Recipe and image appear courtesy of Splenda.
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/chocolate-oatmeal-cookies.
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Fat: 2 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 7 g
APRICOT SEMIFREDDO WITH BLACKBERRY SAUCE
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Semifreddo' means partially frozen—and that makes this the perfect treat for a hot-weather day." Serves 12
To view this online, go to https://www.vegetariantimes.com/recipes/apricot-semifreddo-with-blackberry-sauce-recipe/.
Ingredients
Apricot Semifreddo
2 large eggs, separated
1/2 cup sugar
1-1/2 cups low-fat milk
1/2 cup dried apricots
1-1/2 cups sliced fresh apricots
1/3 cup low-fat sour cream
1/8 tsp. almond extract
1 pint fresh blackberries
Blackberry sauce
1/2 pint fresh blackberries
2 Tbs. sugar
1 tsp. lemon juice
Preparation
To make Apricot Semifreddo: Line 4-cup loaf pan with plastic wrap. Whisk egg yolks and 1/4 cup sugar in medium bowl until thick and light yellow, about 1 minute. Bring milk to a boil in saucepan. Slowly pour hot milk over egg mixture, whisking constantly. Return to saucepan; cook over medium-low heat (do not boil), stirring often, until custard is thick enough to coat the back of spoon, about 5 minutes. Strain, and cool.
Meanwhile, place dried apricots in heatproof bowl. Cover with boiling water, and let stand 15 minutes, or until softened. Drain, and cool. Put in food processor with fresh apricots, and purée until smooth. Transfer to large bowl. Add custard, sour cream and almond extract.
Put egg whites in large bowl; beat until soft peaks form. Add remaining 1/4 cup sugar; continue beating until stiff peaks form. Fold egg whites into apricot mixture. Pour half of mixture into prepared pan. Place 3 rows of blackberries on their sides down the center of loaf pan; top with remaining mixture. Cover; freeze at least 4 hours.
To make Blackberry Sauce: Press blackberries through fine-meshed sieve into bowl. Stir in sugar and lemon juice. Set aside.
Remove Apricot Semifreddo from freezer; let stand 10 minutes. Unmold onto plate, and cut into 10 slices. Drizzle with Blackberry Sauce; serve.
HONEY PIE
This is from Clarice Lam on the Spruce Eats. Clarice wrote, "When famed Brooklyn pie shop Four and Twenty Blackbirds opened its doors and our eyes to their salted honey pie in 2010, all of NYC lost their minds. This legendary pie has a silky honey filling encased in a buttery crust and is rounded out with a lightly caramelized top and flakes of Maldon salt.
"A Modern Twist on Chess Pie
"Although this pie one of Four and Twenty Blackbirds’ signature original creations, it has ties to more traditional southern custard-based pies like buttermilk and chess pie. Both pies contain dairy, eggs, butter, sugar, and a thickener with the main differences being the type of dairy and thickener used. Chess pies frequently use milk, cream, and cornmeal while buttermilk pies use (surprise!) buttermilk and flour or cornstarch.
"Bee Selective When Choosing Honey
"For my version of honey pie, I browned the butter for a rich, nutty depth of flavor. Since honey is the star of the show here, the type of honey used is important. I always try to use local honey since it supports your local farmers and is less processed. Any high quality raw honey will work as well.
"Different honeys have different flavors so keep that in mind when selecting the type of honey for this pie. You can go mild with a wildflower honey or choose something with a bold flavor profile, like buckwheat honey, for a more intense honey kick."
Prep Time: 20 minutes; Cook Time: 60 minutes; Cooling/Resting Time: 4 hours; Total Time: 5 hours 20 minutes; Servings: 8 to 10 slices; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/honey-pie-recipe-6560702.
Ingredients
For the Crust:
1-3/4 cups all-purpose flour, more as needed
4 ounces (1/2 cup) cold unsalted butter, cubed
1/2 teaspoon fine salt
1/2 teaspoon granulated sugar
5 tablespoons ice water
For the Filling
5-1/2 ounces (11 tablespoons) unsalted butter
3 large eggs
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon fine salt
1 tablespoon pure vanilla extract
3/4 cup raw honey, preferably local
1/2 cup lowfat buttermilk
1 teaspoon lemon zest
1-1/2 tablespoons lemon juice
For the Honey Whipped Cream
1-1/2 cups cold heavy cream
2 tablespoons raw honey, preferably local
1 tablespoon lightly packed dark brown sugar
1/4 teaspoon fine salt
Directions
For the Crust
Gather the ingredients.
Combine the flour, cold butter, salt, and sugar in a stand mixer bowl fitted with the paddle attachment.
Start the mixer on low speed for about 10 seconds then switch to medium speed. Continue to paddle, breaking up the butter until the chunks are the size of small peas, about 3 minutes.
With the mixer running, drizzle in the ice water until the dough comes together. Do not overmix. It should look like a shaggy mass but hold its shape when pressed together.
Remove the dough from the bowl, flatten it into a disc, wrap in plastic, and place in the fridge for 45 minutes to rest.
Once the dough has chilled and rested, remove it from the fridge and place the disc onto a floured work surface. Dust the top with more flour and roll out the dough to a 14-inch round, about 1/8-inch thick.
Carefully roll it up onto the rolling pin and drape it over your pie pan. Lightly lay the dough into the bottom of the pan and press it into the sides. There will be some overhang. Do not stretch your dough, this will cause it to shrink in the oven.
Fold the overhang under itself and crimp the edges however you desire. Place the pie pan into the freezer for at least an hour. It is important for the crust to be frozen when putting it in the oven so it retains its shape and doesn’t get soggy.
For the Filling
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F.
Cut the butter into small chunks and place in a small saucepan over medium heat to melt.
Once the butter is completely melted, turn the heat to medium-low and continue to cook the butter until it turns a toasty amber color, about 8 minutes.
Remove the brown butter from the heat, pour into a heat-proof vessel, and set aside.
Whisk together the eggs, sugar, cornstarch, salt, and vanilla in a medium bowl. Set aside.
Whisk together the honey and buttermilk in a small pot over medium heat and bring just to a boil.
Slowly add the hot honey mixture to the egg mixture while whisking until completely homogeneous.
Add the browned butter, and lemon zest and juice. Whisk to combine.
Remove the pie crust from the freezer and pour the custard into the shell.
Place the pie on a rimmed baking sheet and bake until the top is a deep amber color and the crust is golden brown, 40 to 50 minutes (start checking for doneness early). The center should still jiggle like a soft set jelly, it will continue to set as it cools.
Allow the pie to cool on a wire rack for at least 3 hours before placing it in the fridge.
For the Honey Whipped Cream
Gather the ingredients.
Combine the heavy cream, honey, brown sugar, and salt in a stand mixer bowl fitted with the whisk attachment.
Whisk on medium-high speed until you get silky stiff peaks. No over whipping, we’re not trying to make butter here!
Transfer the whipped cream to a bowl, cover in plastic and place in the fridge to chill until ready to use.
The pie can be served at room temperature or cold with or without a dollop of honey whipped cream.
Recipe Tip
I prefer raw local honey, but if that’s not available regular store bought honey will work.
Recipe Variations
• If honey altogether is not your thing, try using maple or golden syrup.
• Too lazy to bake? Leave it to the experts to deliver a pie to your door!
How To Store or Freeze
The pie can be kept in an airtight container or wrapped in the fridge for up to 4 days, and up to 3 months in the freezer.
Make Ahead
The pie crust can be made ahead of time and kept wrapped in plastic for up to 3 days in the fridge or 3 months in the freezer. If freezing the dough make sure to thaw it in the fridge the night before you want to bake the pie.
RUGELACH
This is from Cathy Barrow on The Spruce Eats. Cathy wrote, "In Yiddish, rugelach means “little twist”, referencing the crescent-shaped cookie made with tender dough coiled around a nutty filling.
"Rugelach are believed to be closely related to an 18th century Austrian pastry, and similar crescent-shaped pastries can be found in many bakeries across the world. Originally made with a yeasted dough, this cream cheese version became ubiquitous in the last century.
"Filled with nuts, spices, and dried fruit, the flaky pastry is well caramelized on the bottom and bronzed on the top. Crispy, sweet, small, and rich, they’re perfect with a cup of coffee or tea. Rugelach will stay fresh for weeks in a cookie tin and make a lovely addition to cookie gift boxes."
To view this online, go to https://www.thespruceeats.com/rugelach-recipe-6745431.
Ingredients
For the Dough:
4 ounces cold cream cheese, cubed
4 ounces (1/2 cup) cold unsalted butter, cubed
1 cup all-purpose flour, more for the work surface
1/4 teaspoon fine salt
For the Filling:
1/4 cup finely chopped toasted walnuts
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon honey
1/4 cup (35 grams) dried currants
For the Egg Wash:
1 large egg, beaten with 1 teaspoon water and a pinch of salt
Directions
Gather the ingredients.
Add the cream cheese, butter, flour, and salt to the bowl of a food processor. Pulse until combined and pebbly, then run the machine continuously until the dough forms a ball, about 1 minute. Alternatively, cut the cream cheese and butter into the flour with a pastry cutter or two knives until crumbly. Use your hands to gather the mixture into a cohesive dough.
Form a 6-inch disk, then wrap the dough. Use a rolling pin across the wrap’s surface to flatten and smooth the top. Tap the edges around the disk to form a 1-inch edge. This will keep the dough from crumbling at the edges when rolled out. Refrigerate the dough disk for at least 4 hours or overnight.
Stir together the walnuts, sugar, and cinnamon in a small bowl.
Remove the dough from the refrigerator and allow it to warm slightly until a fingertip can be slightly pressed into the surface without cracking, about 5 minutes.
Line a rimmed baking sheet with parchment paper.
Lightly flour the work surface. Roll the dough into a circle about 10-inches in diameter, and about 1/4-inch thick. For the tidiest, prettiest cookies, trim to size using a fluted pastry cutter or a pizza wheel.
Use a pastry brush to lightly brush the honey over the surface of the dough leaving a 1/2-inch border.
Spread the nut mixture across the surface of the dough, leaving a 1/2-inch border.
Scatter the currants evenly over the nut mixture and press down gently into the dough.
Use the fluted wheel or pizza cutter to divide the circle into 16 even triangular wedges. It's OK if the sugary mixture moves around.
Use an offset spatula, as needed, to loosen one section at a time from the work surface. Working from the wide end of each triangle, roll the crescent up to the pointed end, pressing to seal. It's OK if some of the filling falls out and ends up on the outside of the cookie.
Place the cookie, seam side down, on the baking sheet. Repeat with the remaining pieces. Freeze for at least 1 hour.
Position a rack in the center of the oven and heat to 375 F. Stack another baking sheet under the one holding the cookies. Brush the egg wash lightly on the top of each cookie. Bake for 22 to 25 minutes until the cookies are deeply bronzed and the filling is bubbling.
Remove the baking sheet to a rack to cool the cookies completely before storing.
Recipe Tips
The recipe may be doubled. Make 2 disks, 16 cookies each.
Finely chopping the nuts makes it easier to roll the crescent tightly.
Use full fat, block cream cheese (not whipped) and the very best butter.
Currants can be hard to find. Substitute any dried fruit and chop very finely.
Avoid the temptation to increase the filling. It will be messy, contribute to burning, and will not benefit the cookie.
The cookies keep their shape best when frozen before baking.
Double the baking sheets to avoid burning. Caramelized is lovely. Burned is not.
Make Ahead
The dough may be made up to 3 days in advance or frozen up to 3 months in advance. Defrost overnight in the refrigerator.
Recipe Variations
Crescent shape got you down? Roll the dough into a 9 by 12 inch rectangle. Spread the filling across the dough and tightly roll into a tidy cylinder from the 12 inch edge. Cut the dough into 1 inch segments and freeze the unbaked cookies, as above. Proceed with the recipe.
Swap out the dried fruit and use 2 tablespoons of any jam instead (if it’s chunky, finely chop the fruit). Spread the jam thinly across the dough, in place of the honey, and proceed. Try raspberry jam and chopped pecans. Plum jam and almonds. Cherry jam and pistachios. Nutella and chopped peanuts.
Go savory. Brush olive oil lightly across the dough. Sprinkle with za’atar, dried barberries, salted pistachios, a pinch of smoked paprika, and 2 tablespoons crumbled feta. Or try onion jam and grated parmesan cheese.
How to Store or Freeze
Rugelach store beautifully. Keep the cooled cookies between layers of wax paper in a tightly covered container where they will be delicious for up to 3 weeks.
Freeze the baked cookies for up to 3 months.
Freeze the unbaked cookies for up to 3 months and bake them straight from the freezer for the same amount of time.
Comments
Post a Comment