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  • Cranberry Orange Scones
    • Wednesday January 02, 2013

      Slightly modified from thegingercook.com


      • 2 1/2 C. all-purpose flour
      • 1/4 C. granulated sugar, plus extra for sprinkling
      • 1 Tbsp. baking powder
      • 3/4 tsp. salt
      • 1 tbsp. grated orange zest
      • 6 Tbsp. chilled butter, cut into small cubes
      • 8 oz. fresh cranberries (or frozen, thawed), roughly chopped
      • 2 tsp. fresh-squeezed orange juice
      • 1 scant C. whole milk, plus more for brushing on top
      • 1 large egg
      • 1 tsp. vanilla extract


      Line a baking sheet with parchment paper.

      In the bowl of a food processor, place the flour, sugar, baking powder, salt and orange zest, and pulse to combine.

      Add the butter and pulse 10 times to combine. There should still be small pieces of butter when you finish; don't overmix.

      Liz Note: In lieu of a food processor, I would think you could use a whisk to combine the first 5 ingredients in a large mixing bowl and then cut the butter in with either a pastry blender or a fork.

      Transfer flour mixture from food processor to a large mixing bowl. Fold cranberries into mixture until coated.

      In a large measuring cup (or any bowl, but the pour spout helps with the next step), mix together the milk, egg, orange juice and vanilla with a whisk or a fork.

      Pour the wet mixture into the dry mixture and fold in with a spatula, turning the bowl as you work. (Folding, as opposed to stirring, will help keep your dough fluffy.) Dough will begin to come together into a ball.

      On a well-floured surface (and with floured hands), pat the dough into a 6- or 7-inch circle. Using a large knife, cut into 8 triangles (like a pizza).

      Places the scones on the prepared baking sheet and freeze for 30 minutes.

      Preheat oven to 425 degrees Fahrenheit.

      Remove the baking sheet from the freezer and brush the tops of the scones with milk, then sprinkle with sugar. Bake for 20 to 25 minutes, turning pan halfway through if needed for even baking (I forgot to do this and mine turned out fine.). Scones are done when a toothpick inserted in the center comes out clean.

  • Cranberry Curd Bars
    • Monday December 17, 2012

      From thekitchn.com


      Makes roughly 24 squares

      For the Crust:
      1 C (4.5 oz) walnut pieces
      1 C (5 oz) all-purpose flour
      1/2 C (3 oz) confectioner sugar, tamped lightly down and leveled off
      1/2 tsp cinnamon
      1/2 tsp salt
      1/2 C (4 oz) unsalted butter, softened and cut into tablespoon pieces

      For the Cranberry Curd:
      12 oz (about 3 C) fresh or frozen cranberries
      1/2 C water
      3/4 C granulated sugar
      4 large eggs
      4 large egg yolks
      2 Tbsp lemon juice (from 1 lemon)
      1/4 tsp salt
      1/2 C (4 oz) unsalted butter, softened and cut into tablespoon pieces
      Powdered sugar for dusting

      Prepare the crust:

      Line a 9x13 baking pan with parchment.

      Tip: Lay the length of the paper across the sides of the dish so that the width covers the bottom and the extra paper hangs over the sides. These will act as handles later to make cutting easier.

      Place the nuts in the bowl of a food processor and coarsely grind, about 15 one-second pulses. Add the flour, sugar, cinnamon, and salt, and pulse until finely ground, about 10 additional one-second pulses. Sprinkle the chunks of butter over the top of the flour-nut mix and pulse until the mixture holds together when compressed in your palm, another 20-25 one-second pulses. (See notes at bottom for preparing the crust without a food processor.)

      Press the crust mix into the baking dish, making it as even as possible. Freeze for 30-60 minutes.

      Pre-heat the oven to 350°F. Remove the crust from the freezer and bake for 20-25 minutes, until beginning to color around the edges. When finished, set on a wire rack to cool.

      While the crust is baking, prepare the cranberry curd:

      Place the cranberries and 1/2 C of water in a medium pot over medium-high heat and stir. Continue cooking and stirring occasionally until all the cranberries have popped and become mushy, about 5 minutes. Pour them into a fine-meshed strainer set over a mixing bowl and press the cranberry puree through using a spatula.

      Allow the puree to cool to room temperature. Discard the cranberry skins and clean the strainer for use in the next step.

      To the bowl with the cranberry puree, add the sugar, eggs and yolks, lemon juice and salt. Stir thoroughly until the mixture is even.

      Return the cranberry mixture to the saucepan and set the burner to medium. Stir the curd continuously, making sure to scrape the bottom and corners of the pan. Cook until the curd starts to thicken, coats the back of a spoon, and registers about 150° on an instant-read thermometer (there's some wiggle-room, so don't fret about being exact). This should take about 10 minutes.

      Remove the pan from the heat and add the butter all at once. Stir until the butter has completely melted, then pour the curd through the strainer into a clean bowl.

      Pour the warm cranberry curd onto the walnut crust. Bake at 350° for 10-15 minutes, until the curd has set but still jiggles slightly in the center. Cool completely, then refrigerate before cutting.

      To cut the squares, lift them from the pan using the parchment paper as handles. Trim off the sides to make even edges, if desired. Dust the tops of the bars with powdered sugar just before serving and use a sharp knife to cut them into squares. The powdered sugar will melt into the cranberry curd, making sweet glaze.

      Keep refrigerated.

      Helpful Hints

      • Substitute for Fresh Cranberries - Substitute 3/4 cup cranberry juice and 1/4 cup lemon juice for cranberry puree if fresh cranberries can't be found. Watch the bars carefully while baking, and extend the baking time as needed until the bars are set around the edges but still jiggly in the center.

      • To Prepare Crust Without a Food Processor - Chop the nuts as finely as possible with a chef's knife. Combine with the dry ingredients and the cut or rub in the butter, as you would for a pie crust, until the mixture resembles coarse corn meal. Press into the pan and bake as directed.

      • To Make the Cranberry Curd Less Sweet - As it is, this curd is definitely on the sweet side of tart, but still tastes distinctly "cranberry." If you really love the super tart taste of cranberries and would prefer the curd to be less sweet, try reducing the sugar in the curd recipe to as little as 1/2 cup.

      Liz's Note: The original recipe called for 1 C of granulated sugar in the curd. I reduced mine to 3/4 C for a pleasantly tart flavor. Feel free to use the full cup if you like your desserts very sweet.

      • To Make Cranberry Curd By Itself - To make the cranberry curd into a spread for toast, continue cooking it in the saucepan until it reaches an internal temperature of about 170°. Mix in the butter, strain and cool. Store curd in the refrigerator in an airtight container for up to a week.

  • Roasted Parsnip and Apple Soup
    • Monday December 17, 2012

      Adapted from flourishingfoodie.com


      • 2 lbs parsnips, peeled, and chopped
      • 1 Tbsp olive oil
      • 4 Tbsp salted butter
      • 1 small onion, peeled and diced
      • 1/4 tsp nutmeg
      • 2 large apples, peeled and chopped (Granny Smith are great!)
      • 1 potato, peeled and chopped
      • 6 cups broth or stock
      • salt and pepper to taste
      • 1/2 cup heavy cream

      Optional Garnish Ingredients

      • fresh loaf of bread, cut into 1 inch cubes
      • olive oil
      • kosher salt to taste
      • fresh Parmesan cheese, shaved
      • fresh basil

      Making the Soup

      Preheat the oven to 350ºF.

      Chope the parsnips into equal-sized chunks, about 1/2-inch thick. Toss parsnips in 1 Tbsp of olive oil. Place in a single layer on a baking pan. Roast for 60 minutes, occasionally turning them until tender and easy to pierce with a fork.

      Place a large soup pot on medium heat and add the butter. Heat the butter until it starts to foam and turn light brown. Add the onions and cook until translucent and shiny.

      Stir in the nutmeg. Add the apples, potato, and roasted parsnips to the pot. Cook for 10 minutes, stirring occasionally to prevent burning.

      Add 6 cups of broth and bring to a boil on medium-high heat, then reduce to low and simmer for 30 minutes until the vegetables are soft and easy to pierce with a fork.

      With a blender, puree the soup until smooth. An immersion blender is easiest; or blend in a regular blender in batches. Remove plastic top and cover hole with a towel to allow steam to escape while preventing spatter.

      Strain through a fine mesh strainer at least once (or twice if you're zealous) to create a silkier texture.

      Add the heavy cream and stir. Season with salt and pepper to taste.

      Garnish Options

      Preheat the oven to 400 ºF. Slice the bread in one inch cubes. Toss with a light drizzle of olive oil and kosher salt. Bake in the oven for 10 minutes.

      Top with fresh basil, a handful of toasted bread, and some shaved Parmesan cheese.

      Liz's Notes

      The changes I made to the original recipe were:

      • I reduced the amount of oil for roasting the parsnips. 1 Tbsp. of oil is plenty to coat everything and this reduces the calories.
      • I added the step of straining the soup. If the soup texture is to your liking once it has been blended, you do not need to strain. If you'd like a finer consistency, this method will help.
  • Chai Shortbread
    • Wednesday November 14, 2012

      From my recipes.com

      Makes 3 dozen


      • 1 1/2 C. all-purpose flour (6 3/4 oz)
      • 1/8 tsp. salt
      • 1/8 tsp. ground cardamom
      • 1/8 tsp. ground cinnamon
      • 1/8 tsp. ground cloves
      • 1/8 tsp. black pepper
      • 3/4 C. powdered sugar
      • 10 Tbsp. butter, softened
      • 1 Tbsp. ice water


      Combine flour and spices (through pepper) in a medium bowl, stirring with a whisk. (Sift flour if clumpy.)

      In another bowl and using a hand mixer, or in the bowl of a stand mixer, beat butter and powdered sugar on medium speed until light and fluffy (a few minutes).

      Gradually add flour mixture to butter mixture, beating on low speed until just combined. Sprinkle dough with the ice water and toss with a fork.

      Divid dough in half. Shape into two 6-inch logs and wrap with plastic wrap.

      Note: I find the best way to do this is to separate half of the dough and dollop it onto one of your sheets of plastic wrap. Then hold the plastic wrap together at the top and squeeze the dough in the middle so it spreads out. It'll take a little wrangling, but that's normal. It will not be perfectly round because the bottom will flatten out. Repeat with the other half.

      Chill in refrigerator for 1 to 2 hours.

      Preheat oven to 375 degrees Fahrenheit. Line baking sheet(s) with parchment paper.

      Unwrap dough logs. Cut each into 18 slices and place 2 inches apart on lined baking sheets. Bake for 10 minutes. Edges should be golden, but not burned.

      Cool pan for 5 minutes, then transfer to a wire rack to cool completely.

  • Apple Harvest Oatmeal
    • Thursday November 08, 2012

      Adapted from jeanieredickeatforlife.blogspot.com

      Makes 2 portions


      • 1 medium apple, preferably Granny Smith
      • 1/2 - 1 Tbsp. margarine or butter
      • 1 C. rolled oats
      • 2 C. water
      • 1/4 C. chopped walnuts
      • 2 Tbsp - 1/4 C. flax seed meal
      • 2 Tbsp. brown sugar
      • 1/4 tsp. cinnamon
      • 1/4 C. soy milk


      Prior to preparing the hot ingredients, prep your bowls so they're ready to go:

      Measure the dry ingredients -- walnuts, flax seed meal, brown sugar (and cinnamon, if using) -- and divide evenly between both bowls. Or, if you're making this for one, simply halve the measurements. (All of this is to your liking, so add or subtract ingredients as it pleases you.)

      Peel, core and chop the apple into approximately 1/2-inch pieces. Heat margarine or butter in a skillet over medium-high heat. Add apple pieces and cook until browned a little. Turn heat down to medium low and continue cooking for a few minutes until they reach your desired texture. (Less time for crunchier, more time for softer. Feel free to pop one in your mouth to test doneness. =) ... but don't burn your tongue!) Set aside.

      At the same time or after you finish cooking the apples, heat water in a small pot until boiling. Add the rolled oats. Reduce heat to medium low and let simmer for about 8 minutes. (Drain off any excess water if you like a drier consistency.)

      Now everythings gets stirred together. Divvy up the cooked oatmeal and the apples between the two bowls. Pour the soy milk (or play with other options: regular milk, almond milk, etc.) over top, then stir everything together until thoroughly mixed. If you like a soupier oatmeal, splash a little extra milk in there. Enjoy!

  • Baked Red Velvet Donuts
    • Tuesday November 06, 2012

      From howsweeteats.com

      (Makes 10-12 donuts)


      For donuts:

      • 1 C. cake flour
      • 1/2 tsp. baking powder
      • 1/4 tsp. salt
      • 2 Tbsp. unsweetened cocoa powder
      • 1/3 C. + 2 Tbsp. granulated sugar 
      • 1 large egg, lightly beaten
      • 1/3 C. + 1 Tbsp. buttermilk
      • 2 Tbsp. unsalted butter, melted and cooled
      • 1 tsp. vanilla extract
      • 3/4 tsp. distilled white vinegar
      • 1/2 tsp. baking soda
      • 1/4 tsp. baking soda, plus more as desired

      For cream cheese frosting:

      • 1/4 C. whipped cream cheese
      • 1 tsp. vanilla extract
      • 1/2 C. powdered sugar
      • 4-5 Tbsp. heavy cream (less or more, depending on desired texture)


      Preheat oven to 425 degrees Fahrenheit.

      In a large bowl, combine flour, baking powder, salt, cocoa powder and sugar, then stir with a whisk or spoon. Add buttermilk and egg, mixing to combine. Stir in butter.

      In a small bowl, mix baking soda and vinegar together (they will foam), then add in vanilla. Pour this mixture into the batter and stir.

      Add red food coloring to your preference.

      Spoon or pipe batter into a donut pan, filling about 2/3 of the way to the top. Bake for 7-8 minutes. Let cool for at least 5 minutes before removing.

      Making the cream cheese frosting:

      (Note: The original recipe recommends setting the cream cheese out to let it come to room temperature. I found that entirely unnecessary since the cream cheese is already whipped. However, I was also going for a thicker frosting rather than a glaze, so the choice is up to you.)

      In a bowl, whisk cream cheese vigorously until it smoothes out. Add powdered sugar, vanilla & cream, whisking constantly. Add more or less cream, depending on the consistency you want.

      Either dip donuts in frosting or frost with a small spoon or knife, then decorate as desired.

  • Pumpkin Spice Cream Cheese Muffins
    • Monday October 08, 2012

      From kokolikes.com

      Makes 2 dozen muffins


      For the filling:

      • 8 oz cream cheese, softened
      • 1 C. confectioner's sugar

      For the topping:

      • 1/2 C. sugar
      • 5 Tbsp. all-purpose flour
      • 1 1/2 tsp. ground cinnamon
      • 4 Tbsp. cold unsalted butter, cut into pieces

      For the muffins:

      • 3 C. all-purpose flour
      • 1 tsp. ground cinnamon
      • 1 tsp. ground nutmeg
      • 1 tsp. ground cloves
      • 1 Tbsp. plus 1 tsp. pumpkin pie spice
      • 1 tsp. salt
      • 1 tsp. baking soda
      • 4 large eggs
      • 2 C. granulated sugar
      • 2 C. pumpkin puree
      • 1 1/4 C. vegetable oil

      Making the cream cheese filling

      In a medium bowl, using either a handheld mixer or a fork, combine the cream cheese with the confectioner's sugar and mix until well blended. Transfer the mixture to the center of a piece of plastic wrap and use it to press the mixture outwards in the shape of a log, approximately 1 1/2" in diameter. (Does not have to be precise.)

      Cover the plastic wrap with foil and place in freezer for a minimum of 3 hours, but preferably longer, until completely frozen but able to be cut with a knife.

      Making the topping

      In a small bowl, combine the sugar, flour and cinnamon with a fork. Add in the butter pieces and cut into the dry ingredients either with the fork or a pastry blender until mixture is coarse and crumbly. Store in fridge until ready to use.

      Making the muffins

      Preheat the oven to 350 degrees Fahrenheit. Line muffin pan(s) with paper liners.

      In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. Whisk to blend.

      Note: I don't own pumpkin pie spice. I found a recipe for it online and used the spices I already had: 4 tsp. cinnamon, 4 tsp. nutmeg, 4 tsp. ginger, 3 tsp. allspice. Then I just measured out the quantity I needed.

      In the bowl of an electric mixer, combine the granulated sugar, pumpkin puree and vegetable oil. Mix on medium-low speed until blended. Mix in eggs, one at a time, blending completely after each addition. 

      Add dry ingredients and mix on stir/low until just incorporated.

      Building the muffins

      Slice the log of cream cheese into 24 equal pieces. (Just do your best. Doesn't have to be perfect.)

      Fill each muffin well with just enough batter to cover the bottom of the liner, 1-2 Tbsp. Drop in the cream cheese sections on top of the batter, then cover with remaining batter almost to the top of the liner. Sprinkle cinnamon topping over each muffin.

      Bake for 20-25 minutes (mine needed to go the full 25) until the tops are firm enough not to sink or jiggle when you tap them.

      Transfer to a wire rack and cool completely before eating.

      Tip: If you have only one muffin pan like I do, let the first batch cool at least 20 minutes before removing the muffins. Use a knife down the side of each to help lift them out so you don't break up too much of the topping.

      To store, muffins will keep at room temperature for one day, or you can refrigerate them for longer. They freeze well too.

  • Pumpkin Puree & Roasted Seeds
    • Saturday October 06, 2012


      For the puree:

      • 2- to 3-lb Pie Pumpkin
      • 1 Tbsp. extra virgin olive oil

      For the seeds:

      • Seeds from Pie Pumpkin
      • 1/2 to 1 tsp. olive oil
      • Salt, to taste

      Roasting the Pumpkin

      Preheat oven to 350 degrees Fahrenheit.

      Cut stem out of pumpkin, then slice in half. Use a sharp metal spoon to scrape out all of the stringy flesh and seeds. (Save seeds for later.)

      If desired, brush some olive oil onto the flesh inside of the pumpkin halves, then place face down on a baking sheet covered with parchment paper.

      Roast for 45 minutes up to 90 minutes, depending on the size of the pumpkin. A 2-lb. pumpkin will probably take the shorter time. The pumpkin is done when the skin is darkened and wrinkled, and you can pierce it easily with a fork.

      Let pumpkin halves cool for 10-15 minutes, until you can handle them without burning your fingers. Use a spoon to peel all of the skin off the pumpkin halves.

      Place the flesh in either a food processor or blender and puree until smooth. Do one half at a time if you have a smaller appliance. Store in refrigerator or use immediately.

      If storing for a longer period of time, place puree in a strainer over a bowl and set in fridge for 18-24 hours to drain out the excess water. Pour puree into freezer bag(s) and lay flat in freezer. To thaw, place in refrigerator overnight.

      Roasting the Seeds

      Set oven to 325 degrees Fahrenheit.

      Clean all of the flesh off the seeds using your preferred method. I simply got most of the flesh off them, then placed them in a colander and sifted with my fingers until I had removed what was still in there. 

      Place the seeds in a small to medium pot, add some salt and enough water to make them float a little (2 cups?). Bring to a simmer and cook for 10 minutes. Drain in colander and rinse.

      Spread seeds out on paper towels and pat dry. Let sit for a few minutes longer to air dry.

      Seeds may stick to the paper towel some, but pick them off and spread them evenly on a baking sheet. Starting with 1/2 teaspoon of olive oil and adding more as necessary, use your fingers to make sure all of the seeds are coated. Sprinkle salt over them.

      Roast for 10 minutes, then stir them around. Roast 8-10 minutes more. Enjoy!

  • Honey Almond Rhubarb Crumble
    • Wednesday May 30, 2012

      From acouplecooks.com.


      For the filling

      • 1 pound rhubarb (about 3 cups)
      • 1 pound strawberries (about 3 cups)
      • 1 Tbsp. minced fresh ginger, optional
      • 1 Tbsp. balsamic vinegar
      • 1/2 cup honey
      • 2 Tbsp. all-purpose flour
      • pinch of salt

      For the topping

      • 1 1/2 cup rolled oats
      • 1/2 cup slivered almonds
      • 2/3 cups whole wheat flour
      • 1/4 tsp. salt
      • 1/2 cup honey
      • 4 Tbsp. butter, melted or very soft


      Preheat oven to 375 degrees Fahrenheit.

      Chop the rhubarb into half 1/2 pieces. Chop the strawberries. Peel the ginger and mince or grate 1 tbsp.

      In a large bowl, stir together the rhubarb, strawberries and ginger with all-purpose flour and a pinch of salt. Stir in 1 Tbsp. balsamic vinger and 1/2 cup of honey.

      In a separate medium bowl, combine oats, almonds, whole wheat flour, salt, honey and butter.

      Divide the fruit mixture evenly into either 8 half-pint wide mouth canning jars or 8 small ramekins. Then top each with the crumble mixture and press down to ensure that nothing is sticking above the mouth of the jar or ramekin.

      Bake for 35 minutes, or until top is browned. Cool for at least 15 minutes before eating.

  • Balsamic Strawberry Pizza
    • Wednesday May 30, 2012

      From annies-eats.com.


      For the crust

      • 3/4 cup warm water (105-110 degrees Fahrenheit)
      • 2 cups bread flour
      • 3 Tbsp. olive oil
      • 2 tsp. sugar
      • 3/4 tsp. salt
      • 1 packet (2 1/4 tsp.) active dry yeast

      For the sauce

      • 1/4 cup balsamic vinegar
      • 1 cup good quality strawberry jam or preserves
      • 1 tsp. sriracha chili sauce

      To assemble

      • olive oil, for brushing
      • 1 cup shredded or diced cooked chicken
      • 4 slices applewood smoked bacon, diced and cooked
      • 1/2 cup thinly sliced yellow onion
      • 4 oz. shredded Mozzarella
      • 2 oz. grated Parmesan
      • 2-3 Tbsp. minced fresh cilantro
      • scant 1/2 cup strawberries, diced


      Warm the water in the microwave, about 15 seconds, and use a thermometer to gauge the temperature if you have one. Mix the water and yeast together in a small bowl and let sit for about 5 minutes, until foamy.

      In a separate bowl, whisk the flour, sugar and salt together.

      Pour the olive oil and the yeast mixture into the dry ingredients and stir with a spoon (or your fingers) until blended thoroughly. Knead, adding small amounts of flour as you go if the dough is sticky, until it is smooth.

      Rub a small amount of olive oil inside a medium bowl and transfer the dough to the oiled bowl, turning to coat in oil. Cover with a towel or plastic wrap and set in a warm place to rise until doubled in size, about 60 minutes.

      In the meantime, cook and dice the bacon; cook the chicken according to the method you prefer; prep your toppings; and prepare your sauce.

      Preheat your oven to 500 degrees Fahrenheit and, if using a pizza stone, place it in the oven to get hot.

      After the dough has risen, deflate the air out of it with your fist. On either a floured pizza peel or a piece of parchment paper on a large cutting board, roll out the dough into a 12 or 14-inch crust. 

      Cover with a towel and let sit for 15-20 minutes to rest.

      Remove the towel and brush the edges of the pizza with a bit of olive oil. Next, layer all of the ingredients on it, starting with a layer of the sauce. Then layer with chicken, bacon, onion, cheeses, cilantro and strawberries.

      Transer to the pizza stone using either the peel or the parchment paper with cutting board for support. Bake for 11-12 minutes, until cheese is melted and crust is lightly browned.

      Remove from oven and let cool for a few minutes before slicing and serving.

  • Roasted Artichoke
    • Tuesday May 29, 2012

      Adapted from pinchmysalt.com, originally from about.com.


      • 2 whole artichokes
      • 1 lemon, halved
      • 2-6 garlic cloves, depending on preference
      • 2 Tbsp. olive oil
      • 1 tsp. salt


      Preheat oven to 425 degrees Fahrenheit.

      Tear off a sheet of heavy duty aluminum foil as a work surface.

      On a cutting board, use a serrated knife to cut off the stem of the artichoke, right where it meets the base, and also cut off the top inch of the artichoke. Transfer to the foil.

      Drizzle some of the lemon juice from half the lemon over both the top and bottom of the artichoke to prevent browning. Set the artichoke down so it rests on its base.

      Using your fingers, manipulate the petals of the artichoke outward to spread the layers open a bit. Place a knife pointed straight down into the center of the artichoke and twist to create some space. Press at least one garlic cloves, or as many as you would like, into the spaces you have created.

      Sprinkle a bit of salt and drizzle the tablespoon of olive oil over then top, then squeeze any remaining lemon juice over it to wash everything down toward the center.

      Gather up the corners of the foil to completely seal the artichoke inside. Tear off a second sheet of foil and double-wrap to make sure it is tightly sealed.

      Repeat the process with the remaining artichoke. (And double this recipe as needed to make more.)

      Roast for about 1 hour and 20 minutes. Let rest for 20 minutes or so to cool before unwrapping and serving.

      To eat, pull the petals off one at a time and place the fleshy part between your teeth to scrape off the "meat" into your mouth. The leaves themselves are not edible. Pair with an aioli dip, if desired.

  • Raspberry and Dark Chocolate Ganache Tart
    • Tuesday May 29, 2012

      Adapted from sweetsugarbean.com, originally from Bon Appetit.


      1 1/2 cups all purpose flour
      1/2 cup plus 3 tbsp butter, cold, cut into 1/2" cubes
      3 tbsp icing sugar
      2 egg yolks
      1 tbsp lemon juice
      1 tbsp plus 1 1/2 tsp cold water

      1 cup heavy whipping cream
      12 ounces  70% dark chocolate, chopped
      1 tsp vanilla
      1 tbsp Kahlua or strong coffee

      4 cups fresh raspberries, lightly rinsed, and laid to dry on a tea towel
      3 tbsp seedless raspberry jam

      whipped cream for garnish


      To make the crust, combine the flour, butter, and icing sugar in a food processor and pulse until crumbly.

      In a small bowl, beat the egg yolks with the lemon juice and water. 

      Add to the flour mixture, with the motor running. Dough should be soft. Gather into a disc, wrap in plastic and chill in refrigerator for 60 minutes.

      Let crust sit for a few minutes to soften, then roll out on a floured surface and fit into a 9 inch tart pan. Fold overhang back into pan for a double-thick side, trimming excess. With a fork, poke holes all over. Freeze 30-60 minutes.   

      Preheat oven to 350 degrees.

      Butter the shiny side of a piece of aluminum foil and press into crust, covering edges. Set on a baking sheet and bake  for 20 minutes. Remove foil and bake for an additional 15 minutes or so, until crust begins to brown. Let cool completely on a wire rack.

      Meanwhile, heat cream in a heavy saucepan, until it comes to a boil. Remove from heat and stir in chocolate. Let sit for a minute to begin melting, then stir until completely smooth.

      Add the vanilla and coffee flavouring. Let cool 15 minutes.

      Pour ganache into cooled crust. Refrigerate until firm, about 40 minutes. While chilling, rinse raspberries and set aside to air dry. Once tart filling is firm, top with berries.

      Melt down the raspberry jam with a bit of water and brush over the tart.  Chill for a 20 minutes before cutting. Serve with sweetened whipped cream.

Copyright 2004-2021 Elizabeth Shiver