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A Unique Italian Dessert: Polenta Almond Cake

     
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A_Unique_Italian_Dessert_Polen.zip (8015 KB)

We had some friends over for dinner this weekend, and the main course included Grilled Halibut with Lemon and Fresh Oregano, Mashed Potatoes, and Fennel Slaw.  I felt that a chocolate dessert would overpower the delicate winter flavors, so I sought out a brighter finale.  I've seen Giada De Laurentiis and Lidia Bastiannich make a version of this golden Italian cake, but this recipe comes from Martha Stewart.

The cake takes on a flaxen color and crunchy bite from polenta, the Italian name for cornmeal.  Depending on the variety, it can be coarse or finely ground.  For our purposes, it must be finely ground.  If the package doesn't specify, most likely it is medium ground.  If your polenta is medium ground, give it a spin in the food processor.  Ground almonds also contribute to the cake's rich density, and help to keep it moist.  Fresh orange juice brightens the flavor profile, and I imagine lemon would be just as nice.

Polenta Almond Cake
Makes one 8-inch cake

1/2 cup sliced almonds
1/2 cup whole blanched almonds
1/2 cup finely ground polenta
1/2 cup all-purpose flour
1 1/2 tblsp cornstarch
1 tsp baking powder
1 tsp salt
12 tblsp (1 1/2 sticks) unsalted butter, room temperature, plus 2 tblsp melted, for pan
1 cup sugar, plus more for pan
3 large eggs, room temperature
3 tblsp freshly squeezed orange juice
1/2 tsp pure vanilla extract
confectioner's sugar, for presentation

1.  Preheat oven to 325°.  Spread sliced almonds in a single layer on a small baking sheet.  Bake until fragrant and golden brown, 10 to 15 minutes.  Transfer to a shallow bowl, set aside to cool.  In the bowl of a food processor, finely grind whole almonds, set aside.

2.  In a medium bowl, whisk together the ground almonds, polenta, flour, cornstarch, baking powder, and salt; set aside.  Pour melted butter into an 8-by-2-inch round cake pan, swirling to coat the bottom and brushing up the sides.  Sprinkle with sugar and toasted sliced almonds.

3.  In the bowl of an electric mixer with the paddle attachment, combine butter and sugar, and beat until light and fluffy.  Add eggs one at a time, beating to combine after every addition.  Beat in orange juice and vanilla.  Add the dry ingredients, slowly beating until just combined.

4.  Pour batter into prepared pan, smoothing top with an offset spatula.  Bake until a cake tester (or toothpick) inserted into the center comes our clean, about 45 minutes.  Transfer baking pan to a wire rack to cool for 15 minutes.  Remove cake from pan, and cool completely.  When completely cool, use a small mesh strainer to sift confectioner's sugar over the top.  Serve with berries or fresh fruit.

 

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Posted 15 days ago

Lemon Blueberry Muffins to brighten your winter day

Blueberry muffins fill the house with such a wonderful scent and remind me of my childhood.  Adding lemon zest to the batter is a bright and modern twist.  Whatever recipe you use, toss the blueberries with a few tablespoons of flour to prevent them from sinking to the bottom.  Always use fresh baking powder and baking soda for optimum baking results.

These muffins have a crunchy top and a light and fluffy center.  They could be sweeter, though.  Next time I will add more sugar, or simply drizzle some honey over them before serving.

Lemon Blueberry Muffins
Ingredients (12 muffins)

2 1/4 cups all-purpose flour
3 tblsp flour
1/4 cup sugar
1 1/2 tblsp baking powder
1 1/2 tsp salt
2 large eggs, lightly beaten
3/4 cup sour cream
1/2 cup (1 stick) plus 1 tblsp unsalted butter, melted and cooled
1/3 cup plus 3 tblsp milk
3 tblsp lemon juice
1 1/2 tblsp lemon zest
1 1/2 cup fresh blueberries, washed and drained
3 tsp sugar, for sprinkling

1.  Preheat oven to 400°.  Lightly spray a 12-cup muffin tin with cooking spray.  In a large bowl, sift together 2 1/4 cup flour, sugar, baking powder and salt.  In another medium bowl, whisk together eggs, sour cream, butter, milk, lemon zest and lemon juice.  Using a fork, stir the egg mixture into the flour mixture until just combined.  Do not overmix.  In a small bowl, toss the blueberries with 3 tblsp flour.  Gently fold them into the batter.

2.  Spoon 1/3 cup of batter into the prepared muffin cups.  Sprinkle the extra sugar evenly over the filled muffin cups.  Bake the muffins until the tops are golden brown, 30 to 35 minutes.  Cool five minutes on a wire rack.  Loosen the edges of the muffins and turn them out onto the rack to cool completely.  Store in an airtight container for up to 4 days.

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Posted 1 month ago

Mom's Italian Cookies...How-To for A Holiday Classic

         
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Moms_Italian_Cookies...How-To_.zip (8107 KB)

Of the myriad baked goods that my mother-in-law makes for the holidays, these simple cookies are my favorite.  (Well maybe it's a tie between these, carrot cake, ginger molasses cookies, and coffee cake).  We are visiting her in Massachusetts this week, and I made sure to observe the process to share on the blog.  She reminisced with me about all the showers she's attended, where a group of women would roll out the knots and ice the cookies around a big table.  You can find these in any Italian bakery worth its salt, but making them for loved ones is extra special.  

The dough isn't particularly sweet, but has a lovely anise undertone. Make sure all of the ingredients are at room temperature.  Decorate the royal icing with eye-catching sprinkles.

To my beloved Italian husband, Happy Anniversary! 

Mom's Italian Cookies
Ingredients (makes 4 - 5 dozen)

5 eggs
3/4 cup shortening, softened
1/2 tsp salt
3/4 cup sugar
1/4 cup whole milk
8 tsp baking powder
Anisette liqueur to taste (about 3 or 4 tblsp)
5 cups flour

Icing
3 cups Confectioner's Sugar
1/2 cup whole milk
Anisette liqueur (until you can smell it, about 3 tblsp)

1.  Preheat oven to 375°.  In the bowl of an electric mixer, with the dough hook attached, mix together eggs, shortening, salt, sugar, milk, baking powder and Anisette liqueur at medium speed, until well combined.

2.  Reduce speed to low.  Add all of the flour and continue to mix until the dough comes together in a firm ball.  Scape down the bowl as needed. Place the dough on a clean, cool surface.  Knead in a bit of flour if it feels sticky.  Break off pieces of dough and roll under the palm of your hand, to create smooth 5-inch logs with a 3/4 inch diameter.  Cross the ends of the rope in a loop, and tuck one end under the loop (see picture).  Repeat the process with all of the dough.  

3.  Spray two large baking sheets with cooking spray.  Place the knots on the sheets, 2 inches apart. Bake the sheets in the upper and lower thirds of the oven, switching once, 8 - 10 minutes.  Bottoms of the cookies should be lightly browned.  Cool completely on racks.

4.  Using the whisk attachment on an electric mixer, combine the icing ingredients to make a goopy frosting (see photo).  Thin with more milk if too thick.  Spread out a layer of wax paper on a large table or counter.  Dip the top of each cookie in the icing and shower with sprinkles.  Set the cookies on the wax paper and let the topping harden.  Arrange on a platter.

 

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Filed under  //  baking   cookies   dessert   holidays  
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Posted 2 months ago

Peanut Butter Crispy Bars in honor of how sweet @thebrandingfarm is... dangerously good!

I came across this recipe in Food and Wine's Best of the Best Cookbook Recipes and immediately wanted to make it for someone special.  This week I wanted to thank Greg's office for their generosity and support (and overall awesomeness).  What better way to show appreciation than with Chocolate Peanut Butter Rice Crispy Treats?!

These bars are sinful, but totally worth the decadence.  Next time I would double the crispy crust layer, to make more of a rice crispy treat, and treat the chocolate and peanut butter as more of an icing.
The original recipe comes from Baked: New Frontiers in Baking  by Matt Lewis and Renato Poliafito.

Peanut Butter Crispy Bars
Ingredients

CRISPY CRUST
1 3/4 cups crisped rice cereal
1/4 cup sugar
3 tblsp light corn syrup
3 tblsp unsalted butter

MILK CHOCOLATE PEANUT BUTTER LAYER
5 oz good-quality milk chocolate, coarsely chopped
1 cup creamy peanut butter

CHOCOLATE ICING
3 oz dark chocolate (60 to 72% cacao), coarsely chopped
1/2 tsp light corn syrup
4 tblsp unsalted butter

Make the Crispy Crust
Lightly spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray.  Put the cereal in a large bowl and set aside.  Pour 1/4 cup water into a small saucepan.  gently add the sugar and corn syrup (don't let any get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined.  Put a candy thermometer in the saucepan.  Cook over medium-high heat and bring to a boil.  Cook until the mixture reaches the soft-ball stage, 235°.

Remove from the heat, stir in the butter, and pour the mixture over the cereal.  Working quickly, stir until the cereal is thoroughly coated and pour into prepared pan.  Press the mixture into the bottom of the pan (not up the sides).  Let cool at room temperature while you make the next layer.

Make the Milk Chocolate Peanut Butter Layer
In a large, non-reactive metal bowl, stir together the milk chocolate and peanut butter.  Set over a saucepan of simmering water.  Cook, stirring with a rubber spatula until the mixture is smooth.  Let cool for 30 seconds, continue stirring.  Pour the mixture over the cooled crust (roll the pan to spread evenly).  Refrigerate for an hour, or until the layer hardens.

Make the Chocolate Icing
In a large, non-reactive metal bowl, stir together the dark chocolate, corn syrup and butter.  Set over a saucepan of simmering water.  Cook, stirring with a rubber spatula until the mixture is smooth.  Let cool for 30 seconds, continue stirring.  Pour the mixture over the peanut butter layer (roll the pan to spread evenly).  Refrigerate for an hour, or until the icing hardens.

Cut into 16 squares.  This can be stored in the refrigerator, covered tightly, for up to four days.

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Filed under  //  baking   chocolate   dessert  
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Posted 4 months ago

Tried & True: Classic Rhubarb Pie recipe from Fannie Farmer's 1896 Cookbook

Rhubarb makes for such a perfect pie that it is sometimes called the "pie plant."  When baked, the stalks of the vegetable become soft, pale pink, and delectable. 

Recently I was treated to a perfect rhubarb pie made by my friend, Matthew.  The recipe for the pie crust is his mother's, and he grew up on an apple orchard in Illinois, so you can be certain it will come out golden and flaky.  For more tips on making pie crusts, visit Martha Stewart.

The recipe for the rhubarb filling comes from Fannie Farmer's The Boston Cooking-School Cook Book, first published in 1896.  Ms. Farmer introduced the concept of using standardized measuring spoons and cups, as well as level measurement.

PIE CRUST
makes 5 layers (2 needed for the pie)

4 cups flour     
1 tablespoon sugar
2 teaspoon salt

Mix dry ingredients, then add until crumbly wtih a fork:
1 cup cold butter 
3/4 cup crisco

In a separate bowl mix:
1 tablespoon white or cider vinegar
1 egg
1/2 cup water

Combine the 2 bowls and mix till dough forms. Separate into 5 equal portions. Wrap in wax paper or freezer bag and store in the freezer till ready to use.

Rhubarb Filling
(for a fat pie, use 4 cups. Adding Strawberries also optional)

3 cups rhubarb, chopped to just the right size
1 cup sugar
2 tablespoons flour 
1 egg

Mix all ingredients together.

On a cool, floured surface, roll out dough until it is just large enough to fit the pie plate. Place the first layer in the pie plate: it helps to fold it in to quarters then unfold in the plate. Leave the excess hanging.  Fill with rhubarb mixture.  Cover with the second piece, and cut the excess with about an inch around the outside perimeter.   Pinch the top and bottom together in an attractive wavy pattern and then poke holes in the top with the tip of a knife.

Bake pie at 350 for 50 minutes. Wrap the edges of the pie in aluminum foil for half of the baking time to prevent edges from browning.

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Posted 6 months ago

Mom's Chocolate Zucchini Cake Recipe...I've been eating this for breakfast & dessert!


My mother-in-law is the best baker I know.  The zucchini in this cake/bread keeps it moist and rich for almost a week. Delicious!


Chocolate Zucchini Cake

Ingredients


3 cups flour

1 ¼ tsp baking powder

1 ¼ tsp baking soda

1 tsp salt

¼ tsp cinnamon

4 eggs

3 cups sugar

1 ½ cups oil

3 squares unsweetened baking chocolate (1 oz each) – melted & cooled

1 ½ tsp vanilla

½ tsp almond extract

¾ lb zucchini grated and drained (about 2 – 2 ½ cups)



Mix together flour, baking powder, soda, salt & cinnamon.  Beat eggs in bowl till frothy.  Beat in sugar & oil.  Add cooled chocolate and vanilla and almond extracts.  Fold in zucchini then fold in dry ingredients.


Pour batter into greased 10 inch bread pan.  Bake 1 hour and 15 minutes at 350.


Dust with confectioners sugar when cooled.



*** You can also use about 4 – 6  little  bread pans if you do not want 1 large cake.  Baking time is reduced so check after 35 – 40 min. This cake freezes well.

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Posted 7 months ago

Oh Mon Dieu, the French can bake! Look at this beautiful tart tatin

If you're feeling adventurous, here's a highly-rated recipe for the classic French dessert: http://www.epicurious.com/recipes/food/views/Tarte-Tatin-752

   
Click here to download:
Oh_Mon_Dieu_the_French_can_bak.zip (117 KB)

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Posted 8 months ago