Spiced Plum Crostata

For the pastry:
1 1/4 cup all-purpose flour
3 Tbsp granulated sugar
1/4 tsp salt
1/4 pound unsalted butter, chilled, cut in pieces
2-3 Tbsp cold water

For the filling:
8 large plums, halved, pitted and sliced
6 Tbsp granulated sugar
Juice of 1/2 lemon
1/2 tsp vanilla extract
1/2 tsp cinnamon
1 Tbsp flour

Prepare the pastry:

Combine flour, sugar and salt in a large bowl. Add butter and work into flour with fingertips until the dough resembles coarse meal. Add enough water to bind the dough. Form dough into a ball and flatten into a disk; wrap with plastic wrap. Refrigerate at least one hour.

Prepare the crostata:

Preheat oven to 400 F. Toss plums in a bowl with 4 tablespoons sugar, lemon juice, vanilla and cinnamon; set aside.

Roll out dough into a 12 inch circle. Sprinkle 1 tablepoon sugar and 1 tablespoon flour in center of dough, leaving a 2 inch border. Mound plums over sugar and flour, reserving any juices that have collected in the bowl. Sprinkle plums with 1 tablespoon sugar. Fold border of dough up and around the plums. Bake in oven until crust is golden brown, about 30 minutes; remove.

Pour reserved juices from the plums into a small saucepan. Bring to a boil and simmer until reduced to syrup consistency, 3-4 minutes. Brush plums with syrup.

Serve crostata warm or at room temperature with whipped cream or vanilla ice cream.


This recipe is also linked to...

Food on Friday: Plums

Summer Cake

Ingredients

6 Tbsp butter, softened
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1 egg
1/2 cup milk
1 tsp vanilla
400 grams strawberries (hulled and halved), cherries (pitted and halved) and red currants


Directions

Preheat oven to 350 degrees F. Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.

Whisk flour, baking powder, and salt together in a small bowl.

Set aside 2 Tbsp of the sugar for sprinkling over the berries.

With an electric mixer, beat butter and the remaining sugar until pale and fluffy. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing just until smooth. Pour into prepared pan.

Arrange berries in a single layer on top of the batter. Sprinkle the reserved 2 Tbsp sugar over the berries.

Bake cake for 10 minutes then reduce oven temperature to 325 degrees F and back for 50 to 60 minutes, until golden brown and a tester comes out clean. Let cake cool in the pan on a rack.

Pineapple Picnic Cakes

Ingredients

2 cups all-purpose flour
1 1/2 cups white sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 eggs, beaten
1/2 cup vegetable oil
1 (20 ounce) can crushed pineapple, with juice
1 teaspoon vanilla extract

 
Directions

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners. 

In a medium bowl, stir together the flour, sugar, baking soda and salt. 

Add the eggs, oil, pineapple and vanilla, mix until well blended. 

Spoon into muffin tins. Bake for 15 minutes in the preheated oven, until a toothpick inserted comes out clean.

Julia Child's Peach Clafoutis

Ingredients:

1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tbsp vanilla
1 tsp ground cardamom
1/8 tsp salt
1/2 cup flour
3 ripe peaches, sliced
1/3 cup sugar
powdered sugar


Directions:

Preheat oven to 350 degrees F.

In a blender blend the milk, sugar, eggs, vanilla, cardamom, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan (about 2-3 minutes).

Remove from the heat and spread the peaches over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter.

Bake at 350 degrees for about 45 minutes to an hour. The clafoutis is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.

Cinnamon-Raisin Bread Custard with Fresh Berries

Ingredients

16 slices of cinnamon-raisin bread
6 Tbsp unsalted butter, melted and cooled slightly
4 large eggs
2 large egg yolks
3/4 cup granulated sugar
3 cups milk
1 cup heavy cream
1 Tbsp vanilla
Confectioners' sugar
Fresh berries, for serving


Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch glass or ceramic baking dish. Brush both sides of each bread slice with melted butter. Arrange the bread in the prepared dish in 2 even rows.

In a large bowl, whisk the whole eggs with the egg yolks until blended. Whisk in the granulated sugar, milk, heavy cream and vanilla. Strain the milk mixture over the bread, pressing on the slices to make sure they're evenly moistened. At this point, you can cover with plastic wrap and refrigerate overnight.

Place the baking dish in a larger roasting pan and pour enough warm water into the pan to reach halfway up the side of the dish. Bake in the upper third of the oven for about 25 minutes, or until the top is lightly browned and the custard is set. Transfer the baking dish to a rack and let the custard rest for 15 minutes. Sift confectioners' sugar over the custard and cut into squares. Serve with berries.

Ravioli Nudi in Tomato Sauce

Ingredients

2 Tbsp olive oil
2 onions, chopped 
2 pounds spinach, stems removed, leaves washed well and chopped
1 1/2 tsp salt
1 clove garlic, minced
1 2/3 cups tomato puree (one 15-ounce can)
1/2 cup water
1/4 tsp freshly ground black pepper
1 Tbsp butter
1 Tbsp chopped fresh basil or parsley
3/4 cup ricotta
1/4 cup grated Parmesan
2 eggs, beaten to mix
Grated zest of 1 lemon
1/8 tsp grated nutmeg
1/16 tsp cayenne
3 Tbsp flour


Directions

In a large frying pan, heat 1 tablespoon of the oil over moderately low heat. Add half the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the spinach and 1 teaspoon of the salt. Cook, stirring, until no liquid remains in the pan, about 10 minutes. Drain and press all remaining liquid from the spinach.

In the same pan, heat the remaining tablespoon of oil over moderately low heat. Add the remaining onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Stir in the tomato puree, water, pepper, and the remaining 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, for 15 minutes. Stir in the butter and basil/parsley and cover to keep warm.

Meanwhile, bring a medium pot of salted water to a simmer. In a medium bowl, combine the cooked spinach, ricotta, Parmesan, eggs, lemon zest, nutmeg, cayenne, and flour. Using two tablespoons, drop walnut-size dumplings into the simmering water. Cook until firm, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve with the tomato sauce.

Gnocchi with Wild Mushrooms

Ingredients

2 Tbsp extra-virgin olive oil
2 Tbsp unsalted butter
2 pounds mixed wild mushrooms, stemmed if necessary and thickly sliced (10 cups)
2 shallots, minced
1/4 cup dry vermouth
3/4 cup chicken stock or low-sodium broth
1/2 cup heavy cream
1 tsp chopped thyme
salt and freshly ground pepper, to taste
2 pounds fresh or frozen prepared gnocchi
6 Tbsp freshly grated Parmesan cheese


Directions

Preheat the broiler.

In a large ovenproof skillet, heat the olive oil with the butter. Add the mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes. Add the vermouth and cook until evaporated. Add the stock, cream and thyme, season with salt and pepper; bring to a boil.

Meanwhile, in a large pot of boiling salted water, cook the gnocchi until they float to the surface, about 3 minutes. Drain well.

Add the gnocchi to the mushrooms and simmer, stirring, for 1 minute. Stir in 1/4 cup of the Parmesan and sprinkle the remaining 2 tablespoons of Parmesan on top. Broil the gnocchi 6 inches from the heat for 2 to 3 minutes, until golden and bubbling.

Blueberry Muffins

Ingredients

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup oil
1 egg
1/3 cup buttermilk (approximately)
1 tsp vanilla
1 cup fresh blueberries

Crumb Topping:
2/3 cup brown sugar
1/4 cup flour
1/4 tsp cinnamon
2 Tbsp butter, softened


Directions
 

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
 

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough buttermilk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
 

To Make Crumb Topping: Mix together 2/3 cup brown sugar, 1/4 cup flour, 1/4 tsp cinnamon and 2 Tbsp butter. Mix with fork, and sprinkle over muffins before baking.
 

Bake for 20 to 25 minutes in the preheated oven, or until done.

NOTE: You can substitute any other fresh fruit for the blueberries. I happen to love this with raspberries (I just leave off the topping or leave out the cinnamon from the topping).

Orange, Cranberry and White Chocolate Chip Cookies

Ingredients

3/4 cup unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 egg, at room temperature
1 tsp vanilla extract
1 tsp orange zest
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup white chocolate chips
3/4 cup dried cranberries

Directions

Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg, vanilla, and orange zest. Scrape down the sides as needed.

On low speed, mix in flour, cornstarch, baking soda and salt. Stir in white chocolate chips & dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days.

Preheat oven to 350 degrees F.

Drop balls of dough (1.5 tablespoons each) onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 9 minutes. Remove and let cool for 5-10 minutes on the cookie sheet. Transfer to cooling rack.


NOTE: If I don't have oranges in the house, I just add an extra teaspoon of vanilla in place of the orange zest. Also, I LOVE cranberries with semi-sweet chocolate, so sometimes I use regular chocolate chips instead of white chocolate chips.

Chocolate and Coconut Cream Pie Bars

Crust Ingredients:
1 cup butter
2 cups all-purpose flour
1/2 cup icing sugar

Ganache Ingredients:
3/8 cups heavy cream
about 3 ounces bittersweet chocolate chips (I love Ghirardelli’s 60% cacao chips)
about 3 ounces semi-sweet chocolate chips

Coconut Cream Filling Ingredients:
3 cups half-and-half cream
3 cups coconut milk
4 eggs
1 1/2 cups white sugar
2/3 cup cornstarch
1/2 teaspoon salt
1 1/2 cup flaked coconut
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract

Whipped Cream Topping Ingredients:
2 cups heavy whipping cream
1 tablespoon cold water (for stabilizing)
1 teaspoon gelatin (for stabilizing)
3-4 tablespoons icing sugar
1/2 cup coconut, toasted

Directions:
Make shortbread crust: Preheat your oven to 350 degrees F. Prepare a 9 x 13 baking dish with a parchment paper sling (I use one long sheet across the length of my dish, and two overlapping short sheets across the width of my dish — just arrange it so that it has some overlap and overhang to help you pull the bars out after they’re finished). Cut the butter into the flour and icing sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack. Keep oven preheated for coconut toasting.

Make ganache: While the shortbread is baking, place the chocolate in a medium bowl. Bring the cream to a simmer in a medium saucepan (or microwave it for a couple of minutes). Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed. Set it aside until your crust is finished and has cooled for a few minutes, and then pour it over the crust (it’s okay if it’s not cooled all the way). Place the chocolate covered crust in the fridge to chill until the ganache is set into a firm layer.

Toast coconut for the topping: Spread about 1/2 cup of the coconut flakes out on a baking sheet and toast for a few minutes, stirring every minute or so, until the coconut is golden brown. Spread it out on a plate to cool completely.

Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly (this can take anywhere from 30-38 minutes. Some folks on All Recipes said you could zap it in the microwave for a minute at a time, stirring after every minute, until it was thickened. It was only supposed to take around 5-10 minutes, but I was too chicken to try. Let me know if you do.) Add coconut and vanilla extracts and the 1 1/2 cups of untoasted coconut and stir. Pour this filling over your chilled ganache and stick the whole thing in the fridge to chill until firm, about 2 to 4 hours.

Make whipped cream topping: Using a chilled bowl and beater, whisk the 2 cups of heavy cream and icing sugar together until the cream forms stiff peaks. Dollop the cream over your bars and gently spread it around. Sprinkle on toasted coconut. Chill until ready to serve to let the whipped cream set up. Use the sling to pull the bars out of the dish, slice with a sharp knife, and enjoy!