Fresh cherries in a combination pancake/soufflé batter, baked until browned and topped with powdered sugarPrint Pin
- Food Processor
- 10 ounces 1 1/4 cups milk
- 2.5 ounces 1/3 cup white sugar
- 2.5 ounces 1/3 cup light brown sugar
- 3 eggs
- 2 teaspoons vanilla
- splash of Amaretto or 1/2 teaspoon almond extract
- 1/8 teaspoon salt
- 1.25 ounces 1/4 cup flour
- 1.25 ounces almond flour or skip and double regular flour
- 1 pound 3 cups cherries with pits left in
- Powdered sugar for dusting
- Preheat oven to 350.
- Wash cherries and pull off any stems.
- In a blender or food processor, combine the milk, sugars, eggs, vanilla, salt and flour.
- Process until homogenous.
- Pour cherries into a 9″ cast iron skillet or 8-cup baking dish.
- Gently pour the batter into the dish. Don’t worry if the batter is deeper than the circumference of the cherries, they’ll float.
- Bake for 45 minutes to an hour until the clafoutis is browned and slightly puffed.
- Allow to cool, sprinkle with powdered sugar and serve.
Banana Upside-Down Cake
Bananas covered with caramel on top of vanilla cake. What more could you want?Print Pin
For the Topping:
- 3 medium bananas or equivalent of peaches, apricots, pineapple, cherries, apples or pears
- 7 ounces 1 cup sugar
- 2 ounces 4 tablespoons butter
For the Cake:
- 7.5 ounces 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 7 ounces 1 cup sugar
- 1/2 teaspoon kosher salt
- 2.5 ounces 1/3 cup melted butter
- 2 eggs room temperature
- 4 ounces 1/2 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- Preheat your oven to 325 degrees Fahrenheit.
For the Topping:
- Slice the bananas along their length, then cut them in half.
- In a medium saucepan combine the sugar with about 1/4 cup water to moisten it.
- Swirl the pan over high heat until it’s a medium-to-dark amber.
- Add the butter (watch for spattering) then whisk to combine it. It may take a little elbow grease to fully incorporate the butter. Be patient.
- While it’s still liquid, pour it promptly into an 8-inch-square cake pan.
- Let it cool and harden, then lay the banana slices on top, cut side down.
For the Cake:
- Sift the flour and baking powder into a medium bowl.
- Combine the buttermilk and vanilla.
- In a stand mixer, combine the sugar and butter. Whip until fluffy.
- Add the eggs one at a time.
- Then alternate the flour and the buttermilk mixture, adding 1/3 of the flour mixture first, then half the buttermilk and so on until everything is used up. Scrape the bowl several times during the process.
- Scrape the finished batter into the pan on top of the caramel and bananas.
- Bake about 50 minutes until the cake is golden, bounces a bit when tapped with a finger, and begins to pull away from the pan.
- Cool it for five minutes, then unmold it onto a serving plate.
- Serve warm or at room temperature (both are fantastic) with a small scoop of ice cream.
- Stand mixer
- Rolling Pin
For the Palmiers
- 1/2 cup White Sugar
- 1/4 cup Brown Sugar
- 2 tbsp Cinnamon
See the Notes for information on how to make Laminated Dough12/
- You can use whatever quantity of leftover dough you have. Roll it out into a rectangular sheet and trim it up a little.
- Sprinkle sugar all over it and smooth it out (more or less).
- Give it a roll with the pin to press it into the pastry.
- Sprinkle on some cinnamon if that’s your thing. You have lots of spice options here.
- A light sprinkling of kosher salt puts these over the top.
- Now fold up the bottom quarter of the dough. Do the same to the top quarter of the dough.
- Sprinkle on more sugar and give it another light roll.
- Fold the bottom up over the top, transfer the strip to a sheet pan and put it into the fridge for about 20 minutes.
- Meanwhile, preheat your oven to 400 degrees.
- Cut the strip in pieces about 3/8″.
- Lay them on a sheet pan with room to expand.
- Bake them for 6-8 minutes (I find homemade pastry takes longer, more like 8-10). Give them a flip and bake another 6 – 8 until deeply golden.
Joe Pastry does an excellent job of explaining the process of making the laminated dough you need for these cookies. I recommend that you go here for an excellent tutorial on making laminated dough: https://joepastry.com/2008/how_to_make_laminated_dough/
Kind of a giant cookie sandwich filed with pastry creamPrint Pin
Servings: 8 slices or so
- Stand mixer
- 8" cake pan or springform pan
- 10 ounces 2 cups all-purpose flour
- 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 5 ounces 1 stick plus 2 tablespoons butter, at room temperature
- 2 ounces 1/4 cup light brown sugar
- 1.75 ounces 1/4 cup sugar
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
- about1 cup black cherry preserves or pastry cream
- 1 egg beaten with 2 teaspoons water for the glaze
- 1 teaspoon vanilla paste or extract
- 1 pint whole milk
- 1 pint heavy cream
- 8 ounces sugar 1 cup plus one tablespoon
- 12 egg yolks
- 1.75 ounces scant 1/2 cup cornstarch
- In a medium bowl whisk together the flour, baking powder and salt. In a mixer fitted with the paddle beat the butter and sugars on medium for about 3 minutes, until fluffy. Add the egg and beat about 2 minutes more, scraping down the sides of the bowl as needed. Add the vanilla and mix for about another minute. Reduce the speed to low and add the dry ingredients in two or three additions, mixing only until they just disappear. The dough will be quite sticky.
- Lay a sheet of wax paper or plastic on the counter and put half the dough in the center of the sheet. Cover it with another piece of plastic or wax paper, then roll the dough into a circle a little more than than 8 inches in diameter. Repeat with the other half of the dough, then refrigerate both pieces for at least three hours.
- When ready to assemble, preheat your oven to 350 and grease an 8-inch round cake or springform pan. Take the dough out of the refrigerator and let it warm up a few minutes. Peel off the wax paper and lay one layer in the pan. Press it into the corners. Spread the jam or pastry cream on dough, leaving a 1-inch border around the edge. Moisten the uncovered edge and lay on the second piece of dough, passing the edges to seal.
- Paint on some egg wash and make the crisscrossing pattern on top or the Basque cross if you like depending on the filling! Bake for 40-45 minutes until well browned. Cool the can in the pan on a wire rack for 5 minutes, then run a knife around the edge of the pan to loosen it. Invert the cake onto another wire rack, then back again (or, if you’re using a springform pan, just release the clasp and slide the cake onto a rack. Cool completely and serve the same day.
- Start by combining the vanilla with the milk in a medium saucepan and bring it to the boil. Give it a good whisk every so often.
- Meanwhile, combine the yolks and sugar in the bowl of a mixer fitted with the whip.
- Whip on high for about three minutes until a thick ribbon drips off the whip.
- With the mixer running on medium-low, add the cornstarch in a steady stream. Scrape the bowl to make sure it’s all incorporated.
- Now add the hot milk in a steady stream.
- When it’s completely incorporated, pour the whole works back into the saucepan and whisking steadily, bring the mixture up to boiling. Let it bubble — not violently — for about 45 seconds to a minute. There’ll be a little foam on the top, gently stir that in.
- Pour it into a bowl or onto a sheet pan and allow it to cool for about ten minutes.
- Lay on some plastic wrap to prevent a skin from forming. Cool the pastry cream (if you’re using a bowl, placing it in an ice bath works the best) for about fifteen minutes, then put it in the refrigerator. A half recipe will cool down enough in half an hour to be placed in the fridge on its own.
Strawberry Lemonade Bars
A twist on a lemon brownie with a lemon-strawberry glazePrint Pin
Servings: 12 bars
- Stand mixer
- 1 C unsalted butter softened
- 1 1/2 C sugar
- 2 tbsp lemon zest
- 4 large eggs
- 2 tbsp fresh lemon juice
- 1 1/2 C all-purpose flour
- 1 tsp baking powder
- 1/2 tsp Lemon Extract
- 1/2 tsp Lemon Extract
- 3 tbsp fresh lemon juice
- 4 tbsp lemon zest
- 2 C powdered sugar
- 3 tbsp Strawberry Goop Our secret recipe, but you could use pureed strawberries instead.
- Preheat oven to 350 degrees and line a 9x13 baking pan with parchment paper
- Using a large bowl, whisk together the flour and baking powder
- Using a standing mixer, beat together the butter, sugar, lemon juice, lemon extract and lemon zest until light and fluffy
- Beat in eggs, one at a time until combined
- Gradually beat in the dry ingredients until combined
- Pour batter into the baking pan and bake in the oven for 25-28 minutes or until a toothpick comes out with moist crumbs. Make sure to not over bake.
- Allow to completely cool on the counter
- Using a large mixing bowl, whisk together the powdered sugar, lemon juice, lemon zest, lemon extract and strawberries until combined
- Pour the glaze over the lemon bars and spread evenly
- Allow to harden overnight before enjoying!
Based on a recipe from the site: Kitchen Fun With My 3 Sons.
- Stand mixer
For the Sponge
- 3/4 cup pastry or all-purpose flour or 3.6 ounces
- 2 1/4 teaspoons instant yeast or 1 packet
- 1/2 teaspoon sugar
For the Batter
- 1 cup sugar or 7 ounces
- 3/4 cup 3/4 cup pastry or all-purpose flour or 3.6 onces
- 1/2 cup 1/2 cup plus 2 tablespoons cocoa powder or 1.8 ounces
- 1/4 teaspoon salt
- 2 sticks 2 sticks butter or 8 ounces. At room temperature
- 4 eggs room temperature, lightly beaten
- 6 ounces about 1 cup coarsely chopped bittersweet chocolate
- First make the sponge. Whisk the flour, yeast and sugar together in a medium bowl. Stir in the water, cover the bowl with plastic wrap and leave in a warm place to rise until bubbly. About half an hour. Meanwhile melt the butter in the microwave or in a small saucepan and let it cool.
- Preheat your oven to 350 degrees Fahrenheit and place a rack in the middle of your oven. Lightly butter a muffin tin.
- In a large bowl sift the sugar, flour and cocoa powder together. Make a well in the center and add the butter, eggs and yeast mixture. Whisk the wet ingredients together, gradually drawing in the dry ingredients until they’re all incorporated. Lastly stir in the chocolate.
- Spoon or pipe the batter into the tin, filling the forms to the rim. Bake them for 15 to 18 minutes until almost firm to the touch. While they’re still warm sift on a dusting of cocoa powder.
Alternately, for more flavor, you can use 9 ounces of active and bubbly sourdough starter.
- Stand mixer
- 1.5 cup All Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter At room temperature
- 3/4 cup Dark Brown Sugar
- 1/4 cup Granulated Sugar
- 3/4 cup Creamy Peanut Butter
- 2 large Eggs At room temerature
- 1 tsp Vanilla Extract
- 3 tbsp Granulated Suger Optional
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.
- Add in the peanut butter and continue mixing until well combined, stopping to scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract until fully combined. Slowly add in the dry ingredients and mix until just combined.
- Place the 3 tablespoons of granulated sugar in a small bowl. Using a two tablespoon cookie scoop, scoop the dough from the bowl, roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough on the prepared baking sheets, making sure to leave a little room between each one. Gently press down with a fork on the top of each cookie to make a small criss-cross pattern.
- Bake at 350°F for 10-12 minutes or until the tops are set. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then carefully transfer to a wire rack to finish cooling.
Cookies can be stored in an airtight container at room temperature for up to 5 days. Cookie dough will freeze well for up to 3 months, bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw at room temperature before serving.
Improvisational Potatoes with Apple, Peach and Cilantro
This recipe developed on the fly for a final vacation meal. It was orignally supposed to be some fried potatoes, but it drifted a bit. There were no spices save salt and pepper in the kitchenette, so we picked up some garlic and cilantro at a roadside stand. There were also some very nice peaches and apples that we got as well. The dairy products were refugees from the breakfast bar that were aquired earlier in the day. Just goes to show what you can do with some random ingredients.Print Pin
Servings: 2 People
- Pot for boiling potatoes
- Frying Pan
- Cooktop or heating what-have-you
- 3 Red Potatoes
- 1 Apple
- ½ Fresh Peach
- 2 tbsp Butter or 8 butter servings liberated from the breakfast bar.
- 3 cloves Garlic
- 3 tbsp Cilantro
- 1 tsp Salt or to taste
- 1/4 tsp Black Pepper or to taste
- 3 tsp Half and Half or three servings of Half and Half liberated from the breakfast bar.
- Place potatoes in a pot and just cover with water. Add salt and bring to a boil. when boiling, turn off the heat and let the potatoes sit in the water until they cool.
- Mince the garlic. Chop the cilantro. Wash and thinly slice the apple. Wash, peel, and finely slice the peach half. Put aside.
- When cool, remove the potatoes from the water and slice in whatever way meets your fancy.
- Heat the fry pan over medium. Add the butter. Add the garlic and cook for a minute or so.
- Add the potatoes, and cook them for about five minutes.
- Add the apple and peach and continue to cook for 10-15 minutes, stirring as needed.
- Add the half and half and cilantro and cook for a wee bit more.
- Serve and eat!!
Cantaloupe, Snap Pea & Romano Salad
This is a riff on a Bon Appetit recipe that is a little simpler to make and is a great summer side salad.Print Pin
Servings: 4 people
- 1 small Cantaloupe Get a good one that's not too squishy
- 8 ounces Sugar Snap Peas
- 4 ounces Romano Cheese
- 2 tbsp Fresh Tarragon
- 1 tbsp Olive Oil
- 1 tsp Kosher Salt
- ⅛ tsp Freshly Ground Pepper
- ½ Lemon, Juiced
- Cut the cantaloupe in half, take out the seeds, and take off the outer skin.
- Cut each half of the Cantaloupe into small to medium size chunks. If you want to get really fancy, shave the cantaloupe with a mandoline. But that's a bit of work. Add to a large bowl.
- Wash the Snap Peas and then take the strings off of them. Slice the peas along the long axis to make a julliene. Add to the bowl and mix things together so they can get to know each other a bit.
- Shave slices of the Romano Cheese into the bowl using a vegetable peeler. Use it all, as it add a great flavor. Just trust me on this.
- Chop up the Taragon and add it to the bowl.
- Add the olive oil and lemon juice to the bowl and toss.
- Add the salt and pepper and toss once more for good measure.
- Serve and enjoy!!
A simple but tasty chocolate spread for your crackersPrint
- 1 container Creme Fraiche
- 1/2 tsp Vanilla Extract
- 1 container Vanilla Yogurt
- 2-3 tbsp Cocca Powder
- 1 tbsp sugar
- Mix together all ingredients in a small box and allow to chill for a bit. It's just that easy!
- Food Processor
- 1 Can (15oz) Chickpeas
- ¼ tsp Baking Soda
- ¼ cup Fresh Lemon Juice 1-2 lemons
- 1 clove Garlic rougly chopped
- ½ cup Tahini
- ½ tsp Cumin
- 2-4 tsp Ice Water
- 1 tbsp Olive Oil
- 1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
- 2. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
- 3. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
- 4. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
- 5. Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
- 6. Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
- 7. Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.Any of the following garnishes: drizzle of olive oil or zough sauce, sprinkle of ground sumac or paprika, chopped fresh parsley
Chicken, Cucumber, Avocado, Tomato, and Olive Salad
A cold salad that goes together quickly for a nice light summer meal.Print Pin
Servings: 6 servings
- Knife and cutting board
- Lemon juicer
- 1 Rotisserie chicken deboned and shredded Skin on or off
- 1 1 large English (or continental) cucumber, halved lengthways and sliced into 1/4-inch thick slices
- 1 Large tomato sliced or chopped
- 10 Yellow or Sungold cherry tomatoes
- 1 Avocados peeled, pitted and diced
- 1 Avocado peeled, pitted and diced
- 10-12 Calamata Olives Whole or chopped
- ½ Cup Flat leaf parsley chopped
- 3 Tbsp Olive oil Use the good stuff
- 2-3 Tbsp Lemon or Lime Juice You can substitue your favorite dressing for the olive oil and citrus juice
- Salt & Pepper to taste
- Mix together shredded chicken, cucumbers, tomatoes, cherry tomatoes, olives, avocados, and chopped parsley in a large salad bowl.
- Drizzle with the olive oil and lemon juice (or lime juice), and season with salt and pepper. Toss gently to mix all of the flavours through. Or, use your own favorite dressing.
Based on a recipe from cafedelites.com
- Cutting Board
- 1 Cucumber
- ¼ tsp salt
- 1 tbsp Peach White Balsamic Vinegar Available at Monadnock Oil & VInegar Peterborough, NH
- 1 cup Cherry Tomatoes
- Wash and slice the cucumber
- Lay the slices out on the cutting board and sprinke with salt. Let sit for 5-10 minutes
- Splash with the Peach White Balsamic Vinegar and let sit for another 10 minutes.
- Add to a bowl and toss with Cherry tomatoes and serve.
- Small Cookie Sheet
- Aluminum Foil
- 4 Medium Potatoes White, Red, Yellow, or whatever you fancy
- 2 tbsp Garlic Olive Oil Available at Monadnock Oil & Vinegar in Peterborough, NH
- ½ tsp Salt
- ⅙ tsp Onion Powder
- ¼ tsp Black Pepper
- ½ tsp Rosemary
- Light your grill and get it warming up.
- Wash the potatoes and slice thinly
- Place sliced potatoes in a bown and add Grlic Olive Oil. Toss gently.
- Add Salt, Pepper, Onion Powder and Rosemary. Toss gently.
- Line baking sheet with aluminum foil. Arrange potatoes on the sheet in as close to a single layer as you can.
- Place the baking sheet with the potatoes on the grill. Close the lid and turn heat to medium.
- Turn the potatoes every 10 minutes for 30 minutes, or until they are done the way you like them.