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Cory Warren is a husband, vegan dad and podcast host who creates plant-based meal plans. His quick and easy vegan meals help make a plant-based diet for kids simple! Lean Green DAD, provides easy plant-based meals for anyone looking to fuel their plant-based family! https://www.leangreendad.com/Written on Friday, 01 November 2019 06:43 in Food - Cookery Be the first to comment! Read 1042 times
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17 June 2021Baking Blogs
17 June 2021
Perfectly seasoned grilled potatoes and green beans are the tastiest vegetable side dish! They pair perfectly with any of your favorite barbecue meals! GRILLED POTATOES AND GREEN BEANS Nothing screams summer to me quite like firing up the grill, eating outside on the picnic table and listening to to the kids chase each other around...
17 June 2021
Salt. One word, four letters, and so many options.
Salt is salt, you might be thinking. Does it really matter what kind I use to bake?
Actually, it does.The post Is there a best salt for baking?: And other salt questions, answered. appeared first on the King Arthur Blog.
17 June 2021
There is an amazing Cuban bakery in LA that I love, Porto’s Bakery, whose cake inspired my new homemade Tres Leches Cake recipe with fresh berries.
The founder, Rosa, was born in Cuba. The bakery’s story said when she was a child, she grew up with the smells of cinnamon, sugar, and vanilla from her mother’s baking. It reminds me of my own childhood in Ireland, where my mom’s baking helped ignite my own passion!
This Homemade Milk N’Berries Cake is my take on her wonderful cake, and I think it is the ultimate summer cake—it’s a delicious sponge cake soaked in a cold, sweet, milky syrup and filled with fresh berries and fluffy whipped cream. Definitely a recipe that is kid-approved!
If you’ve made my Tres Leches Cake before, then you will love this recipe. Milk’ N Berries cake is essentially a tres leches cake with lots of fresh berries, and whipped cream, which I feel helps make the cake feel almost lighter. It’s sweet, creamy, and incredibly refreshing with fresh, seasonal fruits.What You Need To Make This Tres Leches Cake Recipe
If you can’t find your way to Los Angelos, then this Porto’s inspired cake will more than do the job! Here is how you make Milk ‘N Berries cake (get the full, printable recipe below).
- Make the tres leches cake batter by following my recipe for Easy Tres Leche Cake.
- Pour this batter between two 8-inch square cake pans and bake for around 30-35 minutes.
- Mix together the 3 kinds of milk and pour the mixture evenly over the cakes. Cover and allow to soak overnight.
- The next day, whip the cream to stiff peaks.
- In a medium bowl, combine the berries.
- Place one layer over the cake on a serving plate and drizzle on any liquid left in the pan.
- Spread some of the whipped cream over the cake and cover it with half of the berries. Then, carefully place the second cake layer on top. Spread another dollop of whipped cream on the second layer and the sides of the cake. You want it to look rustic, a naked cake look.
- Top the cake with the rest of the berries and serve it immediately or chill for no longer than 4 hours until ready to serve!
- My Tres Leches Cake is usually baked in a 9×13-inch (23x33cm) pan, and if you prefer, you can still make the cake in that pan. When ready to assemble, cut the cake in half to make a smaller rectangle-shaped layer cake.
- You can use different berries or other fruit: as long as you stick with the same proportions. Diced stone fruits would be as lovely as berries!
- Try this as a trifle: cut the tres leches cake into cubes and then, in a trifle bowl, layer half the cake, half the whipped cream, and half the berries. Repeat to get two layers!
- This cake is a kid favorite, but for a slightly sophisticated twist, toss the berries with 2 tablespoons of Grand Marnier, 1 tablespoon of sugar, and 2 teaspoons of orange zest before using to layer your cake.
- The whipped cream isn’t sweetened in this recipe as the cake is already quite sweet, but if you prefer, you can make it sweet by adding 3 tablespoons sugar and 2 teaspoons vanilla extract to the cream before you whip it!
This cake is best served the day it is made, but you can store any leftover Milk ‘N Berries cake in an airtight container in the refrigerator for up to 1 day.Get more of my Best Cake Recipes:
- Best-Ever Chocolate Cake with Whipped Chocolate Ganache
- Best-Ever Vanilla Cake
- Best-Ever Carrot Cake
- Best-Ever Vanilla Buttercream Frosting
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!Course DessertCuisine CubanPrep Time 30 minutesCook Time 30 minutesServings 8 servingsAuthor Gemma StaffordIngredients
- 1 recipe Tres Leches Cake
- 1 ½ cups (12floz/360ml) heavy whipping cream
- 1 cup (5oz/142g) fresh blueberries
- 1 cup (5oz/142g) fresh raspberries
- 1 cup (5oz/142g) fresh strawberries (hulled and quartered)
Make the tres leches cake by following the recipe for Easy Tres Leche Cake.
Pour the batter between two 8-inch square cake pans and bake for roughly 30-35 minutes.
Mix together the 3 kinds of milk and pour the mixture evenly over the 2 cakes. Cover and allow to soak overnight.
The next day, whip the cream to stiff peaks.
In a medium mixing bowl, combine the blueberries, raspberries, and strawberries.
Place one layer of the tres leches cake on a serving plate and drizzle on any liquid left in the pan.
Spread some whipped cream over the cake and cover with half the berries.
Carefully place the second cake layer on top.
Spread another big dollop of whipped cream on top of the second layer and spread the remaining whipped cream on the sides of the cake. It will be a rustic, naked cake look.
Top the cake with the remaining berries and serve immediately or chill (for no longer than 4 hours) until ready to serve.
This cake is best served the day it is made but you can store any leftovers in an airtight container in the refrigerator for up to one day.
The post Tres Leches Cake Recipe with Fresh Berries (Porto’s Inspired Milk’N Berries Cake) appeared first on Gemma’s Bigger Bolder Baking.
17 June 2021
This rhubarb almond tart is the perfect dessert to enjoy spring’s first arrival of rhubarb. Not only is it unique but a show stopper that will impress your guests. Its texture is a combination of crunchy and soft and the flavours are full of nutty almonds with tart rhubarb, making this a new and exciting dessert.
Spring makes me happy; it marks the beginning of growing my own veggies, herbs, and flowers. One of my greatest joys is strolling through my garden prepping, planting and waiting hopefully for a plentiful season full of juicy tomatoes, crunchy beans and leafy lettuce.
Because I’m in the city I’m limited to what I can grow and how I can grow it. But I don’t let that stop me from trying. Some years I’m more successful than others and last year I had beautiful blooming sunflowers that hung over our cars like shades of umbrellas. I miss certain plants that I can’t grow like rhubarb. I just don’t have the space no matter how hard I wrack my brain to find a solution. Here’s the thing, I hate buying rhubarb at the stores. It’s so expensive and it seems pointless to me when it grows likes weeds in nature. When I lived in the Kawarthas my friends and neighbours were practically giving it away!Rhubarb
Rhubarb is one of those unique vegetables that not everyone enjoys. Its flavours are tart and the texture is stringy but the more I experiment with rhubarb the more I like it! Last year I made rhubarb scones and now they have become a favourite morning treat at this time of year. And since I’ve stumbled on this beautiful rhubarb tart by Julia Frey of Vikalinka I’ve been anxiously waiting for the arrival of rhubarb to try it out for myself.
I’m so happy with the recipe as I’m always looking for something new to do with rhubarb. I loved Julia’s pairing of nutty almonds and tart rhubarb together; not to mention the textures of crunchy and soft working so well.
This is the perfect tart to enjoy spring’s first arrival of rhubarb. Now if I could just get my hands on some more rhubarb and make some scones too!
roast rhubarb, blind bake tart shell and make almond filling
fill tart with roasted rhubarb puree, leaving 8 rhubarb stalks aside
top with almond filling
make a star shape with rhubarb and bake
Happy BakingRhubarb Almond TartPrep time70 minsCook time35 minsTotal time1 hour 45 minsThis rhubarb almond tart is a show stopper of a dessert that will impress your guests. Its texture is a combination of crunchy and soft and the flavours are full of nutty almonds with tart rhubarb, making a new and exciting dessert.Author: Alie RomanoRecipe type: DessertCuisine: BritishServes: 1 10 - 12" cakeIngredientsPastry
- 1¼ cups all-purpose flour
- ½ cup caster sugar (instant sugar)
- ¼ cup ground almond flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, cold and cubed
- 1 large egg
- 1½ lbs rhubarb approx. 7 large stalks, cut into 4" lengths
- ¼ cup caster sugar (instant sugar)
- 1 lemon zested and juiced
- ⅔ cup (160 g) unsalted butter, at room temperature
- ¾ cup caster sugar (instant sugar)
- 2 large eggs, at room temperature
- ½ teaspoon almond extract
- 1 cup ground almond flour
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
NotesStore in a tin for up to 2 days. I found the tart got better the next day.Nutrition InformationServing size: 1 slice of 10 Calories: 450 Fat: 25.7g Saturated fat: 14.8g Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 52.4g Sugar: 32.6g Sodium: 529mg Fiber: 2.4g Protein: 5.8g Cholesterol: 115mg3.4.3177
- Preheat oven to 350˚F. Set aside a 10 - 12 inch tart pan.
- In a large bowl toss rhubarb with sugar, lemon juice and zest. Spread on a baking sheet and bake for 20 minutes until soft when pierced with a knife, let cool.
- Meanwhile, in a food processor add flour, ground almond flour, sugar, baking powder and salt, pulse to mix. Add cubed butter and pulse until the mixture resembles fine bread crumbs, add the egg and pulse until combined (this can also be done in a bowl with a pastry blender or two knives). Gather the pastry together and shape to form a flat disc; wrap in plastic wrap and chill in the fridge for 20- 30 minutes.
- Prepare a 10 - 12 " tart pan with a removable bottom. Set aside.
- Roll out chilled pastry on a floured work surface, about 2 inches larger than your tart pan (if you are having troubles with your dough, you need to chill it longer).
- Place the pastry into your pan and press dough in place. Cut off any extra pastry at the top and using a fork prick pastry all over. Put it back in the fridge and chill for another 20 minutes.
- Line the pastry with parchment paper and fill with baking weights (beans or uncooked rice), bake blind for 15 minutes at 350˚F. Remove weights/beans.
- Meanwhile, beat butter and sugar together until light and fluffy, add eggs one at a time and almond extract. Add almond flour, flour, baking powder and salt. Mix together until well incorporated (Note: the filling will be thick so don't worry).
- Take about 7-8 rhubarb stalks and set aside, this will be to top the cake with. Take the rest of the rhubarb and cut into small pieces and mash it with a fork.
- Spread the mashed rhubarb over the entire base of the tart. Then fill the tart with almond mixture and carefully spread evenly. Arrange the rest of the rhubarb on top either in a star shape or in rows. See images above for a reference.
- Bake in the oven for 35-40 minutes until golden, puffed and the centre is baked through.
- Cool in the tart pan. When cooled remove from the pan by pushing it out from the bottom. Sprinkle the top with icing sugar.
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17 June 2021
These fabulous and fun rainbow chocolate chip cookies are a showstopper and look difficult to make, but they are easier than you think!
This post is brought to you by Bob’s Red Mill for gay pride month. I was compensated for this post and developing this recipe. However, all opinions are my own.
There’s something magical about rainbows, whether it’s a naturally occurring atmospheric phenomenon, the rainbow pride t-shirts worn in the month of June, or rainbows in edible baked goods. And though I wrote a whole book on marbled, swirled and layered desserts, I didn’t include a single rainbow dessert in there. I have rectified this glaring omission by presenting to you this rainbow chocolate chip cookie! And though it looks difficult to make, if you can make my bakery-style chocolate chip cookie or my mint chocolate chip cookie and you know how to slice a pie, you can make these cookies without a problem!How do you make rainbow chocolate chip cookies?
Making rainbow chocolate chip cookies starts out like making any other chocolate chip cookie. Cream butter, sugar, vanilla, baking powder, baking soda and salt together. Add the eggs, one at a time, then add the flour. Finally, stir in the chocolate chips.
But here’s where the magic starts! Divide the dough into 6 different equal portions. Mix in liquid food coloring so you have 6 different colors. Wrap the dough and chill it for at least 2 hours or overnight. Chilling the dough will make it easier to work with the dough because you’ll be manipulating it a lot to form the cookies. Cold dough is easier to work with.
Once chilled, divide each batch of dough into 4 quarters. Then shape each quarter into a 2-inch wide disk, about 1-inch thick. Repeat this with all the dough colors. You should have 24 disks total of various colors.
Divide one disk of each color into 6 even “pie” pieces. Then reassemble the pieces to form a new disk that has one color of each dough. Squish together and you have a rainbow cookie! Repeat and bake the cookies.
If you are still confused as to how to form the cookie, you can watch this short video!How do you get the cookies to look so professional and pretty?
Rainbow cookies are pretty awesome looking all by themselves, but here’s a few tips and tricks I use to take them to the next level.
- I reserve some chocolate chips, about 2/3 cup total, and then place the chips right on top AFTER I form the cookies. This will highlight the chocolate.
- I sprinkle the cookies with a little bit of flaky sea salt, like Maldon, to give the cookies a bit of salty crunch and pop of saltiness.
- I will take the cookies out of the oven and if they are slightly misshapen, I’ll take a spatula and just tap the sides a bit to form them back into a perfect circle. You only have about a minute to do this, while the cookie is still hot and soft from the oven, so do this immediately if you need to.
- I brush the final cooled cookie with a little bit of edible glitter. This is totally optional but if you’re extra like me, it gives the cookie that bit of fabulousness!
Edible glitter is exactly what it sounds like. Glitter that is safe to eat. Do not use normal glitter, it is not safe to eat. You must source edible glitter specifically. Edible glitter comes in different forms and names. The most common is luster dust, which is a very fine powder that gives a shimmer but doesn’t have discernible particles. Large particle edible glitter goes by different names like sparkle dust, diamond dust, jewel dust or disco dust. Disco is the biggest “blingiest” dust out there. Use it sparingly!
To use the edible glitter, just dip a small clean brush with soft bristles into the dust and then brush it over the cookie. Make sure to a brush that is specifically reserved for food, don’t use a brush that you’ve been using for your makeup or for your painting projects!
When purchasing decorative edible glitter, always check to make sure it’s edible and food grade. The phrase non-toxic does not always mean that the item is safe for consumption. Edible glitter and dust will state clearly on the package that it is edible. You can find edible glitter online, at cake decorating stores, hobby stores or at well stocked grocery stores.
You can also skip the edible glitter if you wish. It’s not necessary for this cookie to look amazing! It just adds that extra touch of bling.What sort of food coloring should I use?
I used artificial liquid food coloring, the kind you can find at the grocery store in the spice section, to make these cookies. If you use professional grade food coloring gel or paste, you will want to use a lot less of it as it’s much more concentrated in pigment. Add a toothpick or drop of the professional grade food coloring and then add more if necessary. It’s better to add a small amount at first, as you can always add more but you can’t it take away once added.
For standard liquid food coloring, this is the amount I used for each dough:
- Yellow: 1/4 teaspoon liquid yellow food coloring
- Green: 1/4 teaspoon liquid green food coloring
- Blue: 3/8 teaspoon liquid blue food coloring
- Purple: 1/4 teaspoon liquid red food coloring + 1/8 teaspoon liquid blue food coloring
- Red: 1/4 teaspoon liquid red food coloring
- Orange: 1/4 teaspoon liquid yellow food coloring + 4 drops red food coloring
I don’t recommend using natural-based food coloring for these cookies. I have found that natural-based food colorings work best in frostings, non-baked/non-heated items or food that is cooked quickly (like natural dyed homemade pasta). But once you bake something in the oven, natural color dyes fade to brown. If you do try this recipe with natural-based food colorings and they work for you, please leave a comment! I’d love to know which one works for you.What chocolate chips should I use?
I use a mix of white chocolate chips and semi-sweet chocolate chips for these cookies. But these cookies are adaptable for whatever type of chocolate chip you like. Though I normally opt for chopped chocolate chips in cookies, for these cookies, I want the chocolate to hold its shape more, as the color of the dough is so important. I recommend chips over chopped chocolate for these particular cookies, purely for aesthetic reasons.How do I store these cookies and how long will these cookies last?
I recommend storing these cookies in an airtight container or in a heavy-duty resealable bag at room temperature. They should last up to 3 days.
If you want to store them longer, freeze the cookies for up to 2 months. Let them thaw on the counter for about 2 hours to bring them back to room temperature before serving.
Can I make the cookie dough ahead of time?
Yes! This cookie dough can be made up to 3 days (72 hours) ahead of time and stored the fridge. Just make sure to tightly wrap each dough in plastic wrap. I recommend dyeing the dough the different colors first, instead of making the dough and storing it as a whole. Cold chilled dough is firm and hard, which makes mixing the food coloring into the dough difficult. If you must chill the dough before dyeing it, let the dough come to room temperature (about 2 hours on your counter), then mixing the dough in a stand mixer to soften it a bit before adding the food coloring to blend in.
You can also make the cookie dough ahead of time and freeze it. I assemble and make the multi-colored disks and then freeze them, without touching, on a rimmed baking sheet. Once the disks are frozen solid, about 2 hours, I move them to a heavy-duty resealable bag to store long-term. Frozen cookie dough will last up to 3 months in the freezer. You can bake the cookies directly from the freezer by just baking them in a fully pre-heated oven as per the instructions. Add an additional minute or two to the bake time to accommodate the cold dough.More Cookie Recipes
If you like this rainbow chocolate chip cookie, check out these other great chocolate chip cookies recipes that I have on the blog. All of them would be amazing with Bob’s Red Mill all-purpose organic flour.
These super fabulous rainbow cookies are a festive dessert to celebrate gay pride, a kid’s party or just a splash of bright fun for anytime! The recipe does require you to chill the dough for at least 2 hours so it’s easier to work with, so plan accordingly. The edible glitter that I use to give the cookies sparkle is strictly optional. You can buy edible glitter at cake decorating stores, hobby stores or online.Course Dessert, SnackCuisine AmericanKeyword chocolate chip, cookies, dessertPrep Time 45 minutesCook Time 15 minutesRest time 1 dayServings 24Calories 325kcalAuthor IrvinIngredients
- Sourdough Chocolate Chip Cookies
- Crispy Chocolate Chip Cookies
- Butterscotch Cookies with Triple Chips
- Reverse Chocolate Chip Cookies (pan-banging style)
- Chewy (not cakey) Pumpkin Chocolate Chip Cookies
- 1 1/4 cups unsalted butter 255 g or 2 1/2 sticks
- 1 3/4 cups white sugar 350 g
- 1/2 cup packed light brown sugar 110 g
- 1 tablespoon vanilla extract
- 1 1/2 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 3 1/2 cups Bob’s Red Mill all-purpose organic flour 490 g
- 1 cup semi-sweet chocolate chips 185 g
- 1 cup white chocolate chips 185 g
- Liquid food coloring
- 1/3 cup semi-sweet chocolate chips. 75 g
- 1/3 cup white chocolate chips. 75 g
- Flaky sea salt
- Edible glitter optional
Place the butter, both sugars, vanilla extract, baking powder, baking soda and salt in the bowl of stand mixer fitted with the paddle attachment. Mix the ingredients together on medium speed until they are creamy and cling to the side of the bowl.
Add the eggs, one at a time, waiting until the first egg is incorporated before adding the second one. Be sure to scrape down the sides of the bowl before adding each egg. The batter will look “broken” but don’t worry. This is normal.Add the flour and slowly mix it. I like to “pulse” the mixer on and off quickly, until the bulk of the flour has been absorbed in the dough. If you turn the mixer just to on, flour will go everywhere. Just slowly mix it in. Once most of it is absorbed, you can turn the mixer on to slow to incorporate it fully.
Now add both chocolate chips and mix in slowly. You can do this by hand if you want.
Now divide the dough into 6 even parts. If you have a scale, this is roughly 285 grams of dough. Place one part of the dough in the mixer and add 1/4 teaspoon of the yellow liquid food coloring. Mix until evenly colored. Remove the dough, pat it into a disk that is 1-inch thick, and wrap in plastic wrap. Place another piece of dough and add 1/4 teaspoon of green liquid food coloring and mix until evenly colored. There’s no need to clean the bowl or paddle at this point.Remove the dough, wrap it. Now wipe out the bowl and the paddle with a damp paper towel. You don’t need to clean it, just remove as much as you can with the paper towel. A little green dough is fine. Repeat the process with another dough portion and 3/8 teaspoon of blue food coloring. Remove and wrap the dough.Don’t bother cleaning the bowl or paddle, just place a fresh dough portion in the bowl and add 1/4 teaspoon red food coloring and 1/8 teaspoon blue food color. Mix until you have a uniform purple color. Remove and wrap in plastic wrap.Wipe out the bowl and the paddle attachment with a new damp paper towel. Again, no need to clean it completely. Just get most of it out. Then place a fresh dough portion in the bowl and add 1/4 teaspoon red food coloring. Mix until uniform, remove and wrap in plastic wrap. Place the last dough to the bowl without cleaning it out and add 1/4 teaspoon yellow food coloring and 4 drops of red food coloring. Mix until an even orange color, remove and wrap with plastic wrap.If you go in the order of yellow, green, blue, purple, red, orange, you will only need to wipe out the bowl and paddle between the green and blue dough and the purple and red dough.
Place all the wrapped cookie dough in the refrigerator and let it chill for 2 hours or overnight, up to 3 days if you want.Once the cookie dough is chilled, preheat the oven to 350°F. Line 4 rimmed baking sheets with parchment paper or silicon baking pads.Divide each color dough into 4 equal pieces. If you have a scale, that about 71 grams each. Then take each piece and form a disk in your hands, about 2-inch wide by 1-inch thick.
Take one disk of each color and cut the disk into 6..
17 June 2021Living up to the nameSubmitted by The Roadside Pi... on June 17, 2021 - 2:23am.
Little Jack Horner
Sat in the corner,
Eating his summer pie;
He put in his thumb,
And pulled out a plum,
And said, "What a good boy am I!"
Cherry Plum pie
I supplemented the farm box cherry plums with 4 small red plums from the supermarket. I was having a devil of a time pitting the red plums. when it was time to start on the tiny cherry plums, I was thinking this is going to be an unholy mess! Then like a freight train it hit me! I broke out my unused still new in the box cherry pitter. It worked like a charm!
What you see here is 1500g of premium quality Pate brisee. I am taking a break while the pastry chills out. The next step is to scale and divide. Once that is completed, I will work on the filling while the pastry chills out again.
Phase 3 and 4
The pastry is divided and chilling. The filling is done and cooling on a sheet pan for quick heat transfer, (without refrigeration.) The next step is shaping the pie shell and cutting the lattice strips. We are approaching the end game. Time to keep cool and collected.
The end game.
I am happy with the outcome. The pâte brisée is a plastic fork-tender, buttery and delicious. The filling is soft and juicy while remaining firm. The flavor is sweet-tart and would pair perfectly with vanilla ice cream.
17 June 2021The Best Simple Vegan Potato Salad.
The best Simple Vegan Potato Salad…classic potato salad made healthier, mayo-free, and extra creamy. The creamy cashew dressing includes a mix of both cashew butter and tahini for the perfect blend of flavor. There’s also whole-grain dijon, garlic, and of course, plenty of garden-fresh herbs. The taste is similar to a traditional potato salad but…
17 June 2021
Friends, these fritters are a must try! The natural sweetness of sweet potato blends beautifully with sautéed onion and nutrient-packed kale. Indian spice blend garam masala adds complex, warming flavor. Plus, just 7 ingredients, 1 bowl, and 30 minutes required!
Top with our new love, mint chutney, for the ultimate side or snack! Let us show you how it’s done.
How to Make These Sweet Potato Fritters
Sweet potatoes, kale, and red onion form the colorful base for these fritters.
17 June 2021
The dark sweet cherries this week were everywhere in the stores and just begging me to bring some home. Mind you, I had no idea what I wanted to make with them; the possibilities of what to bake were swarming around in my little brain for days before I was prompted to finally dig them out of the fridge. I was in the mood for nothing too fussy, (decorating wise) so a cake was out as I just wanted to whip something together for a friendly potluck get together with my friends and neighbors. It bears repeating the the freshest ingredients and a simple bake can create something spectacular. It’s all about the wonderful fresh sweet cherries. It does take some time to pit and slice the cherries; but with a couple bowls on the table while watching TV; and a cloth to wipe my hands frequently, (it did look like a bit of a horror show with my red stained hands) they were pitted in no time. These were a huge hit and will definitely be a yearly favorite. The Husband who rarely comments on my sweets said he thought this one was a “keeper”.
5 Cups (615 gm) fresh dark sweet cherries
2 Tbsp. lemon juice
1 tsp. vanilla
1 tsp. almond extract
1 Cup sugar
1/4 tsp. kosher salt
1 tsp. cinnamon
1 tsp. cornstarch
1/2 Cup all purpose flour
Prepare the cherries: Wash, remove stems and pit the cherries. Then cut the cherries in half and place in a large bowl. Toss with the lemon juice and extracts. Combine the dry ingredients and add to the bowl and mix gently to coat the cherries. Set aside while you prepare the crust; which is also the topping.
Crumb base and topping
3 Cups all purpose flour
1 Cup + 3 Tbsp sugar, divided
1 tsp. baking powder
1/4 tsp. kosher salt
1 Cup unsalted butter, cubed and kept cold
1 large egg
1 tsp. vanilla
1/2 tsp. almond extract
Preheat the oven to 375 degrees F. Prepare a 9 x13 inch pan; spray with non-stick spray and then line with a parchment sling, so you have an overhang on the long sides of the baking pan. In a large bowl combine the flour, sugar, baking powder, and salt. Add in the cold cubed butter and with a pastry blender combine the ingredients until the mixture is coarse crumbs.
In a small bowl whisk the egg and extracts with a fork to combine. Add into the flour mixture and stir to combine.
Divide the mixture in half. Press half of the mixture into the bottom of the pan. Pour the cherry filling over the mixture; spread gently so it is even. Toss the remaining mixture of crumbs over the filling; leaving some larger clumps/crumbs and smaller crumbs so you have a variety of sized crumbs. Sprinkle the remaining 3 tablespoons of sugar on top of the crumbs. Place the pan in the middle of the oven and bake at 375 F for about 50-55 mins. Check the bake around the 40 min. mark and if necessary cover the pan with tinfoil if the crumbs are getting too dark. Bake until the top is golden brown and the mixture just starts to bubble up around the sides of the pan. Remove and allow to cool over a wire rack.
When the bars are cool, lift out the parchment sling and cut into desired size. If you want cleaner less crumbly cut; you can chill the bars in the fridge before cutting.
17 June 2021
Just in time for the Upcoming June Class featuring summer’s bounty, this class include two tarts that never failed to please and that were always popular in my take-out shop. To sign up, please click here . All of my classes are demonstration so you just need to show up. They usually last about 2 to 2 [...]
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