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Thursday, June 25, 2015

Strawberry Lemon Shortcake

Ingredients:

Biscuits
2 cups all purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1 ¼ cups low fat buttermilk
Zest of 1 lemon
Cooking spray

½ cup all purpose flour
1 tablespoon butter, melted
1 teaspoon of sugar for sprinkling

Strawberry mixture
4 cups sliced strawberries
¼ cup granulated sugar
Juice of 1 lemon
1 ¼ cup natural frozen whipped topping, thawed

Directions
Preheat oven to 425 degrees
Step 1. For the biscuits combine in a large mixing bowl flour, ¼ cup sugar, baking powder, baking soda, and salt. Using two knives cut in the chilled butter until it resembles a coarse meal texture. Combine the buttermilk and lemon zest then add it to the flour mixture. Toss gently until it is moist. The dough is going to be wet and sticky. This is what it will look like – kinda like cottage cheese.

Step 2. Coat a baking sheet with cooking spray. Add ½ cup of flour to a dish. Divide the dough into 10 equal portions and set them into the dish. Shape each piece of dough into a round portion by using some of the flour. Shake off the excess flour and place each one onto the baking pan. Just so you are aware this part is a messy one. The dough is sticky and a little hard to handle but don’t worry it all comes out good.
Step 3. Brush the dough with melted butter and sprinkle the teaspoon of sugar over all of them.
Step 4. Bake for 18 – 22 minutes. Mine only baked for 18 minutes. If I would have left them in longer they would have burned so make sure to keep an eye on them. Once done let them cool completely on a wire rack. This only takes about 20 minutes.
Step 5. Combine the strawberries, ¼ cup sugar, and lemon juice. Toss it all together until it is coated evenly. Let it stand for about 10 – 15 minutes.
Step 6. Spoon 1/3 cup strawberry mixture and 2 tablespoons of whipped topping onto 1 biscuit.

Make Ahead Instructions

The biscuits and strawberries can be prepared ahead of time and store separately in the refrigerator. Assemble the night you want to eat.
If you want the biscuits can be made and frozen ahead of time. Take out the day you want to eat and let them thaw on the counter. The biscuits should only take about an hour to completely thaw.

Friday, June 19, 2015

Strawberry Cheesecake Ice Cream Pie

Strawberry Cheesecake Ice Cream Pie

Adapted a bit liberally from Lisa Fain’s Mexican Coffee Ice Cream Pie

An additional note about texture: The cream cheese base of this pie gets firm but not rock-hard in the freezer (a good thing), but the whipped cream topping can get very firm, almost popsicle-like. If this isn’t to your liking, you can add the whipped cream right before serving, or only let it firm up 10 minutes in the freezer, enough that it can stand up to the wet strawberry topping but not be fully frozen.

Crust
1 1/2 cups (155 grams) finely ground graham cracker crumbs (from about 10 crackers)
3 tablespoons (40 grams) granulated sugar
2 pinches sea salt
7 tablespoons (100 grams) unsalted butter, melted

Cheesecake filling
1 8-ounce package cream cheese, at room room temperature
1 (14-ounce) can sweetened condensed milk
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract

Whipped cream topping
1 cup heavy or whipping cream
1 teaspoon vanilla extract
1 tablespoon granulated sugar

Strawberry sauce
1 pound strawberries, hulled and halved
2 tablespoons sugar
Juice of half a lemon
1 tablespoon cornstarch
2 tablespoons water

Make crust: Heat oven to 350°F. Combine graham crumbs, sugar and salt in a medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. I like to use the outer edge of a heavy measuring cup to press in neat, firm sides but nobody will be the wiser if you just use your fingertips. Bake crust until lightly browned, about 9 to 10 minutes. Set on cooling rack to cool completely. Once cool, you can even transfer it to the freezer to get it started on the chilling process.

Make cheesecake filling: Beat cream cheese until soft and fluffy, then slowly beat in condensed milk until smooth. Beat in zest and vanilla. [This step updated to ensure everyone avoids lumps.] Pour into cooled crust and freeze for 6 to 8 hours, until firm.

Make whipped cream topping: Whip cream with sugar and vanilla until soft peaks form. Spread the whipped cream over the frozen filling and return to the freezer until firm, usually less than an hour.

Make strawberry topping: Combine strawberries, sugar, lemon, cornstarch and water in a medium, heavy saucepan. Let macerate for 15 to 20 minutes, then cook over medium-low heat to a simmer, stirring. Cook for 2 to 3 minutes more, then remove from heat and chill sauce completely. You can hasten this along by stirring it in a bowl set over a bowl of ice water. Chill strawberry sauce in fridge until needed. (We won’t be freezing this part.)

To serve: Using a hot, wet knife, cut pie into wedges and drape each with strawberry sauce. Eat, repeat.

Thursday, June 18, 2015

Strawberry Shortcut Cake with Basil Whipped Cream

Strawberry Shortcut Cake with Basil Whipped Cream
Makes one 8−inch cake

Basil Whipped Cream
¼ cup packed fresh basil leaves
1 cup heavy whipping cream
3 tablespoons confectioners’ sugar, sifted

Shortcut Cake
1 cup unbleached all-purpose flour, plus more for dusting the pan

¾ cup granulated sugar
1 teaspoon baking powder
½ teaspoon fine salt
4 tablespoons unsalted butter, melted, plus more for the pan
1 large egg, beaten
½ cup whole milk
1 teaspoon vanilla extract

Rosy Strawberry Filling
1 pound fresh strawberries (reserve 5 berries for garnish)
1 recipe Rosy Strawberry Syrup (recipe at bottom) or Fresh Herb Syrup (recipe at bottom), prepared

Garnish
Fresh basil or other herb leaves

For the basil whipped cream, combine the basil leaves and cream in a medium saucepan over medium-high heat. Heat the cream until bubbles form around the perimeter of the pan, then remove the pan from the heat, cover it, and let the cream infuse for 30 minutes. Strain out the basil leaves and refrigerate the flavored cream until you are ready to assemble the cake.

Preheat the oven to 375°F. Butter the bottom and sides of an 8-inch round cake pan. Line it with a parchment paper circle, butter the paper, and dust the pan with flour. Tap out the excess flour.

For the shortcut cake, in a medium bowl, whisk together the flour, sugar, baking powder, and salt, then whisk in the butter, egg, milk, and vanilla until almost smooth (there can be small lumps). Pour the batter into the prepared pan.

Bake for 22 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Using a knife, loosen the cake from the sides of the pan and invert it directly onto the wire rack to cool completely.

For the rosy strawberry rilling, set aside five strawberries for the garnish. Hull and finely chop the remaining strawberries. Heat the rosy strawberry syrup in a medium saucepan over medium-high heat until it begins to bubble at the edges. Add the strawberries to the pan and cook, stirring, for 2 to 3 minutes or until the berries are slightly warm and glistening. Remove the pan from the heat and set it aside to cool for 10 minutes.

To assemble the cake, cut the cake in half horizontally, using a serrated knife. Begin to cut the cake in half until you reach the center of the cake, then turn it a quarter turn and keep cutting and turning until you reach your original cut mark. Use the knife to help separate the layers. Place the bottom layer, cut-side up, on a cake plate. Spread the layer with the strawberry mixture. Top with the remaining layer, cut-side down. Arrange the five reserved strawberries on top of the cake.

Thursday, June 11, 2015

strawberry pretzel ice cream pie

strawberry pretzel ice cream pie:

Yield: 1 9-inch pie

INGREDIENTS

For the crust:

2 cups mini pretzels
¼ cup light brown sugar
2 tbsp. granulated sugar
¼ cup non-fat dry milk powder
1 tbsp. malt powder
9-10 tbsp. butter, divided

For the ice cream:

4-5 cups mini pretzels
1½ cups whole milk
1½ cups heavy cream
1 vanilla bean, split
¼ cup light brown sugar
¼ cup granulated sugar

For the topping:

1 lb. strawberries, rinsed, hulled and coarsely chopped
2 tbsp. sugar
1½ tsp. vanilla extract

DIRECTIONS

To make the crust, first make the pretzel crunch. Preheat the oven to 275˚ F. Crush the pretzels into small bits. (I put them in a pie plate and crushed with a heavy drinking glass. You could also place in a bag and use a rolling pin, but it is a waste of a bag!) Add in the sugars, milk powder and malt powder. Melt 7 tablespoons of the butter, stir in and toss until evenly combined and the mixture begins to clump. Spread the clusters on a baking sheet lined with a silicone baking mat. Bake for 20 minutes. Let cool completely.
Once the pretzel crunch has cooled completely, melt the remaining butter and toss 2 tablespoons with the entire batch of pretzel crunch. Press the mixture into the sides of a 9-inch pie plate in an even layer. (If the mixture isn’t sticking together, add the remaining tablespoon of butter and then shape the crust.) Transfer to the freezer to chill.
To make the ice cream, preheat the oven to 300˚ F. Place the pretzels on a lined baking sheet. Bake for about 15 minutes, until toasted. Let cool. In a medium saucepan, combine the milk and cream with the vanilla bean and sugars. Bring to a simmer over medium-high heat. Once the sugar has completely dissolved into the liquid and the mixture is just beginning to form small bubbles, stir in the toasted pretzels, cover and remove from the heat. Let steep about 5-8 minutes. Strain the mixture through a mesh sieve and discard the pretzels. Chill the mixture thoroughly before proceeding.
Freeze the pretzel ice cream base in an ice cream maker according to the manufacturer’s instructions. Once the mixture has reached a soft serve consistency, spread in an even layer in the pretzel crust. Return the pie to the freezer.
To make the topping, combine the berries, sugar and vanilla in a medium bowl and toss well to combine. Let the berries stand about 15-30 minutes to macerate. Gently mash some of the berries into the liquid with a fork. Spread the strawberry topping over the ice cream layer of the pie and freeze. (Alternatively, serve as is over the sliced ice cream pie for non-frozen berry topping. Both ways are good.) Let stand at room temperature about 5-10 minutes before slicing and serving.

SOURCE

adapted from Momofuku Milk Bar

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