Category Archives: sweets & cookies
By Caroline | Published April 27, 2013
I returned from a blissful, 11 day trip to Barcelona (with a two night detour to Budapest, of which I could write a hefty article about) where I ate and danced and lived like a Catalan princess, and skipped almost all the touristic activities that I’d be expected to partake, all in favor of getting a real feel for the city and surrounding towns. Being me, I researched a bit about Catalan food, and as I found myself in excess of 18 egg yolks one day, I sought out various versions of flan and creme brulee and…well, I stumbled on Tocino de Cielo, which, as far as I can tell, is very similar to Creme de Catalana, except it does not have the sugared, flame torched top similar to creme brulee. If you were to add it to this recipe, I believe you’d find yourself with Creme de Catalana.
A pile of packages awaited me when I got back to San Francisco–among them these amazing creme brulee dishes I ordered from Edith at Art & Manufacture a few months back–telling her there was no hurry at all. I had almost forgotten they were coming and was delighted to unpack them. They made their way into a water bath the very next day, and I’ve used them for yogurt with rose jam and pistachios, Mato y mel and other dairy delights over the last week or so.
Tocino de Cielo / Creme de Catalana Recipe
Makes five 5oz dishes
1/2 C granulated sugar
In a small pan, heat 1/2 cup sugar over medium-low heat and stirring regularly, until it comes to a medium amber color. It will clump and begin looking moist, and turn fairly quickly to syrup from there. Ensure no grains remain so that it will not crystalize. Remove from heat and divide immediately into one large dish that will hold 25 oz, or into five 6-8oz ramekins.
1/2 C granulated sugar
1 C water
one large strip orange peel
one large strip lemon peel
1 tsp vanilla extract
6 large egg yolks
hot water, for water bath
In another small pan, combine sugar, water, and citrus peels. Bring to a boil. Using a thermometer, cook until sugar reaches 220F. Remove from heat and cool to room temperature. Remove zest strips and stir in vanilla extract.
When syrup is mostly cool, preheat oven to 350F. In a large bowl, whisk yolks well until color lightens a bit. Whisk in cooled sugar syrup, then strain the mixture into something with a spout or that is easy to pour from. Divide the custard into the ramekins, on top of the cooled (and probably hardened) sugar syrup, leaving a bit of room at the top so you can move the container around easily.
Place ramekins into a shallow baking dish, and place into the oven. Carefully pour hot/just boiled water into the baking pan, until about 2/3rds up the ramekins or container with the custard.
If using small ramekins, less than 6 oz, bake for about 30 minutes. If using one large, shallow container, bake for 40-45 minutes. A sharp knife inserted gently into the center of one of the custards should come out clean, and they should jiggle only very slightly when moved. Do not overcook or they will crack when cooling.
Carefully remove ramekins from water bath and allow to cool to room temperature– do not shock by putting directly into the refrigerator. The slow cooling allows the mixture to maintain a creamy texture. Cover with plastic wrap and refrigerate for at least 2 hours, until cold, before serving. If you used a smooth, easy container, you can invert when serving by moving a warm knife around the edges and inverting the container. I like to serve them as is.
By Caroline | Published May 23, 2011
I spent the weekend on a decongestant induced producivity high (that pseudoephedrine stuff really makes me unable to sit still! Sure clears out the sinuses though) which turned me into a bit of a domestic superwoman– cleaning floors, and bathrooms, and reorganizing my pantry, labeling all of my spices, and fertilizing the garden, and trimming it, and doing laundry, and making a delicious dinner of tri tip, chimichurri sauce + farro with fava beans, and washing/prepping all the produce in my refrigerator (which believe me, was a lot). To boot, I made this cake. And it’s delicious.
Torta Caprese – Flourless Almond Chocolate Cake Recipe
9 ounces (255 g) quality dark chocolate
1 cup (225 g / 2 sticks) butter
1/4 cup (25 g) dark cocoa powder (I scored some Valharona)
1/2 tsp almond extract
1 1/4 cup (250 g) granulated sugar
1 3/4 cups ground almonds*
6 eggs, room temperature
*If you have whole, slivered, or other almonds, and a high powered blender or food processor, please toast your almonds to release the oil/fragrance for about 15 minutes at 310, and then grind into a meal (but not into a butter; you may need to “pulse” instead of blend to achieve this); otherwise, buy almond meal at your grocery.
Preheat an oven to 310°F and line the bottom of a 9-inch spring form pan with parchment paper.
Slowly melt the chocolate and butter over a double-boiler. In a stand mixer with a whisk attachment (or with a hand mixer), whisk together the melted chocolate mixture, the cocoa powder, almond extract and sugar until combined.
Add the ground almonds and whisk until combined. Add the eggs one at a time, mixing well after each.
Pour the mixture into the spring form pan. Make sure the mixture is level and smooth on top. Bake for 50-60 minutes.
A note about oven temperature: Make sure your oven is not hotter than 310 (or the temperature you intend to maintain through baking) when starting. You will avoid the “muffin top” problem I had by doing so; mine started at 325, so the cake puffed, and then the oven fell to 310, so it then sank, creating a two layered situation on the sides where the heat effected it most. It did take a full 60 minutes at a true 310.
Serving: I’d recommend an unsweetened whipped cream, ice cream if serving the cake warm, and/or creme fraiche or mascarpone cheese with raspberries or fruit of your choice.
By Caroline | Published April 24, 2011
In 2006 I was living in the heart of Florence and attending culinary school. The best class I took was the regional Italian cuisine course with Marcella Ansaldo — we made a few typical dishes from pretty much every region in Italy throughout the semester. One of the recipes was for Fritole – yeast-based Italian doughnuts from Venice, traditionally eaten for Carnivale.
I posted about Fritole back in November of 2006–a few months after returning from Florence. I remade these delicious treats this morning; it is Easter Sunday and it made for a peaceful, tasty breakfast treat for the two of us. It’s a typical day in SF; the weather doesn’t know what it’s doing and it’s somewhere between heavy fog and rain, with a little bit of light poking through. We looked over our wet garden with some good coffee; fritole made the whole thing come together.
Note: You can prepare the dough the night before, leaving in a room-temp spot (not warm) overnight. Simply stir/punch down the dough in the morning, and let rise 30 more minutes before frying. It makes brunch a breeze!
Italian Fritole Recipe
1 1/2 C all purpose flour (200 grams) + 1 Tbsp
1/2 C brown sugar (60 grams; can use granulated too)
1 packet yeast (8-10grams; fresh brewer’s yeast is great too)
1 C milk, divided (up to 200ml milk; any type)
1/4 C golden raisins (50 grams; can use other types of raisins too)
1/3 C dry sherry (or brandy, whiskey, flat champagne, etc)
1/2 tsp salt (generous three-finger pinch)
high-temp oil like peanut, safflower, or pine nut (most traditional) for frying
powdered sugar for dusting
Optional Ingredients (non-traditional):
1/2 tsp orange blossom water (add with milk) or
1/2 tsp cinnamon/nutmeg (add with flour) or
2 T chopped almonds (add with raisins; you might consider a few drops of almond extract w/ the milk too)
Combine the raisins with the sherry. You can substitute boiling water if needed. Microwave for 1 minute to warm combination and set aside to plump (5-15 minutes). Once plumped, drain the raisins and toss them with 1T flour until nicely dusted.
Warm 1/2 C of milk to about 110 degrees; add 1 tsp brown or regular sugar and stir. Add the yeast (mixture should be warm when adding). Set aside to bloom (at least 10 minutes).
Combine the flour, salt, and sugar. Whisk well. Use more flour if needed. Add the egg and dusted raisins, stirring gently but not thoroughly with a spoon. Add the bloomed milk mixture and stir until just combined. If the mixture is too dry (it should be sticky but combined, not runny), add more milk as needed, up to 1/2 C more. Cover the dough with saran wrap and let sit 1-2 hours in a warm spot*.
Prepare a large plate with two-three layers of paper towels (a draining rack is ok too, but the towels might remove more oil). Get some chopsticks or heat-resistant tongs ready. Put a light dusting of flour over the top of your batter to make preparation easier.
Heat oil in a wide pan with sturdy sides (like a high sided sauce pan) to medium high heat; the oil should be at least 1.5 inches deep. Once warmed, test a small dot of batter–it should rise to the top immediately and bubble around the batter, but not burn it in the course of a minute**. Using two large spoons, section just-smaller than an egg size scoops and gently place into hot oil. When deep golden brown, flip each doughnut over and cook; remove when evenly colored and cool on paper towels.
Serve with powdered sugar on top.
Makes 15 golf-ball sized fritole. 3 per person is sufficient.
*If the dough sits more than 2 hours, simply stir around to deflate and let rise 30 more minutes. This can be repeated twice if necessary.
**If the doughnuts seem to be cooking too quickly or getting too dark before you can flip them, lower the heat slightly and allow them to cook longer or else they will be gooey inside.
By Caroline | Published April 10, 2011
A few months ago I pledged my friend P that I would attempt making a tea macaron. I was given some shake from a Wuyi oolong from Red Blossom (heritage tie luo han), and had to figure out how to get the flavor in. Turns out, it’s not so easy to make tea infused buttercream.
Admittedly, this batch was a little screwy–I used some leftover egg whites (from one of those cartons that claims to be only egg whites) and everything was a little thinner than it should have been. In short, I don’t recommend using carton egg whites for macarons. It’s a bad idea. I’m confident if you follow the regular recipe with normal, fresh egg whites–you’ll be fine.
- sprinkle a bit of tea on each macaron before baking, or on 1/2 of the cookies.
- use the buttercream filing, but reduce sugar to 1/4 cup. Separately, steep 2 T tea in 1/2 C heavy cream, strain well and press excess liquid out of tea. Chill the cream, and whip it into whipping cream– fold into finished plain buttercream and pipe the cookies
By Caroline | Published March 31, 2011
A very lovely coworker surprised me a few days ago with a gigantic bag of meyer lemons from a family tree in Napa. I sent about 1/3rd of them to my mom, used several in smoothies (which are not so blog worthy and are certainly very ugly looking with all the chard and other hippie hoo-da I’ve been drinking up, thus, the blog has been rather neglected lately for my newfound need to eat more vegetables in very boring forms), and the rest are either in these lemon bars or waiting to be devoured in the coming days.
This recipe is only slightly modified from David Lebovitz’s Whole Lemon Bars recipe, with my notes and adjustments below. My favorite frequent visitor to Paris (who has on several occasions rubbed shoulders with Mr. Labovitz at certain company events!) is coming for dinner Sunday and I imagine I’ll find some new, delightful way to use the lemons in our meal. You, reader, can look forward to that!
I did make these by weight and recommend you do the same if possible.
1 C flour (140g)
1/4 C sugar (50g)
1 stick butter, melted (113-115g)
1/2 tsp vanilla
2.5 small organic meyer lemons
3/4 C sugar (150g)
3 large eggs
4 tsp corn starch
1/4 tsp salt
3 T melted butter (45g)
Powdered sugar for top
Oven to 350–line a 8×8 inch pan in foil as smoothly as possible, matte side of the foil touching the bars/filling. Get the foil crisply into the corners.
Mix the flour, 1/4C sugar, 1/4 tsp salt, stick melted butter and vanilla until just smoothly combined. Distribute the dough into the bottom of the pan evenly using hands or a spatula. Bake for 25 minutes until golden brown.
While crust is cooking, cut lemons in half and remove seeds. In a blender (I used my wonderful vitamix, but if you have a regular blender you may want to chop the lemons a bit), pulverize two lemons and the juice of 1/2 a lemon with the sugar until mostly smooth, a few chunks are good. Add the eggs, corn starch, salt and the rest of the butter, blending until smooth.
Pour the lemon topping onto the crust when it’s done cooking, reduce the heat to 300 and return the dish to the oven for 25 more minutes, or until it stops jiggling and is set.
Remove from oven, let it cool COMPLETELY before messing with it, then cut with a very heavy sharp knife into squares! Consider topping with powdered sugar and serving with tea.
I recommend NOT leaving these in an air-tight container as I foudn it to make them go very soggy very quickly. Foil wrapped in bunches works much better, at least in SF climate!