Colorful cooking between Provence and New York.
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Strawberry sugar cookies (dairy-free!)
June 19, 2013
— 1 Comment
This time, for my semi-annual baking for non-dairy eater friends and family, I decided to make something colorful and indulgent.
Sweet strawberry sugar cookies – what could be a better treat?
Coconut oil is a great substitute with summer fruit and berries, its stronger flavor is somehow mellowed and it still keeps the cookies rich and creamy.
Tips: A couple of points on the strawberries – let them absorb the sugar for a few minutes, but lightly pat them dry with a paper towel before folding them gently into the cookie dough. And when spooning the cookie onto the baking sheet, just make sure that every cookie has about two strawberry pieces in it.
Strawberry sugar cookies
(makes about two dozen)
- 1/2 cup coconut oil
- 1/2 cup raw sugar
- 1/2 punnet strawberries
- 2 T vanilla sugar
- 1 egg
- 1 1/4 cups whole wheat flour
- 1/4 t baking soda
- 1/4 t salt
- optional: speculoos or Biscoff cookies crumbs for topping
1. Preheat oven to 350F. Line baking sheet(s) with parchment paper or foil.
2. Whisk (or beat with a mixer) the coconut oil and sugar vigorously for several minutes until well-combined. Beat in the egg, then slowly add in the dry ingredients until the mixture forms dough.
3. Hull and cut the strawberries in half (or into quarters, if yours are on the larger side), place in a bowl. Macerate with vanilla sugar for 5 minutes, pat dry.
4. Carefully fold in the strawberries into the cookie dough.
5. Using a tablespoon, spoon out the dough onto the baking sheet, pressing each cookie a little bit to flatten. If topping with cookie crumbs, press those in lightly too.
6. Bake each batch for about 10 minutes, rotating the tray halfway through, until just set and golden. Let cookies cool completely on a wire rack.
Sugar-glazed radishes
March 19, 2013
— 6 Comments
So French and so simple.
These radishes make a silky, delicate side to your lunch or dinner.
Serve warm, with a sprinkle of flaky sea salt.
Tips: Steam the radishes using a colander, a steamer basket, or – my choice – a bamboo ‘dumpling’ steamer. And get the crunchiest, sweetest radishes you can find.
Sugar-glazed radishes
You’ll need:
- 1 or 2 bunches radishes, trimmed and peeled
- 1 1/2 teaspoons fine granulated sugar
- a pinch of fleur de sel
1. Bring a pot of water to boil, fit steamer over the pot.
2. Carefully peel and trim the radishes, leaving just a little green ‘tail’. Place them in steamer, sprinkle with sugar, and steam for 10-12 minutes.
3. Sprinkle with fleur de sel and serve immediately.
Upside down berry almond cake
January 4, 2013
— 24 Comments
We spent New Year’s weekend in Woodstock, enjoying the hush of the snow in a cabin with a crackling fire and food and drink aplenty.
I ended up adapting this recipe to taste – I like less sugar in everything, especially fruit desserts – and to cabin equipment – old-school hand-crank mixer, anyone? – and it was a delightful, light treat after the holiday dinner and for next day’s luxurious New Year’s Day brunch.
Upside down berry almond cake
(adapted from Donna Hay magazine)
You’ll need:
For the upside down topping:
- 24 oz frozen berries, unsweetened (I used blueberries, raspberries, and blackberries)
- 1/3 cup fine (caster) sugar
For the batter:
- 1 cup fine (caster) sugar
- 1 1/6 stick (about 190 g) of butter, melted
- 2 t finely grated lemon zest
- 1 t vanilla extract
- 3 eggs
- 2 cups AP flour,
- 1 1/2 t baking powder
- 1/2 t baking soda
- 1/2 cup almond meal or almond flour
- 1 cup buttermilk
1. Defrost the berries – I placed them in a colander in a sunny spot close to the stove (which was barely off all weekend!) for about half an hour.
2. Line a 9 inch pie pan with parchment paper (I also lined the outside with foil in case of the berry juices bubbling over) and preheat oven to 355F. Pour berries into the bottom of the pan and sprinkle with 1/3 cup sugar. Set aside.
3. In a large bowl, beat (or whisk vigorously, if you have a good forearm) together sugar, butter, lemon zest, and vanilla extract until pale and creamy, about 6-8 minutes.
4. Add eggs in one at a time, incorporating well.
5. Gradually add in – with mixer on low speed – the flour, baking powder, and baking soda, mixing well. Lastly add the almond meal and the buttermilk and mix to combine. You want a pale, creamy, and fluffy mixture.
6. Pour the batter over the berries and smooth the top. Bake for an hour until just set in the middle. Tent loosely with foil and bake for another 15-20 minutes. Let cool before flipping over onto a large platter.
ps. Thanks to Valerie for photo-documenting while I was baking even though she was busy baking herself!
Apple, apricot, and almond bread
November 26, 2012
— 11 Comments
It’s quite a few degrees cooler outside, and you know what that means – baking season! The smell of cloves, cinnamon sugar, and apples gets my mouth watering every time.
This recipe has the three A’s – apples, dried apricots, and almonds (in this case, almond flour or almond meal). Perfect with tea or with your breakfast.
The holidays, for me, are all about being indulgent and craving the comfort foods we love without over indulging. Believe me, there is always another tasty holiday cookie to grab instead.
Tip: This recipe has no dairy, and barely uses one egg, and not too much sugar – a good trick in baked goods using fruit is to use sweeter fruit instead of adding more sugar – these sweet honey crisp apples, for example. You could also use raisins or dried cherries instead of the dried apricots, if you prefer.
Apple, apricot, and almond bread
You’ll need:
- 1 cup wholewheat flour
- 1 cup almond flour
- ⅓ cup raw sugar
- 2 t baking powder
- ⅓ cup chopped dried apricots
- 1 cup almond milk
- 1 egg, lightly beaten
- 2 tablespoons cinnamon sugar
- 2 red apples, peeled and chopped (I used honey crisps)
- ⅓ cup brown sugar
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
1. Preheat oven to 325F. Line a loaf pan with lightly greased parchment paper.
2. Prepare the filling first – chop and peel the apples, cutting them into fairly small chunks. In a small bowl, mix brown sugar, cinnamon, cloves, and apples and toss to combine.
3. Sift together the flours, raw sugar, baking powder, and chopped dried apricots in a large mixing bowl. Make a well in the middle and slowly add in the almond milk while mixing with a spatula. You should get a soft, wet dough.
4. Turn out the dough onto a lightly floured surface and knead lightly. Roll out the dough – it will be pretty pliable, so you can even use your hands, and place the apple filling in the middle, then roll to cover. You may have some apples sticking out of the dough on top, but that is perfectly fine.
5. Place by our bread into the loaf pan, brush with egg wash and sprinkle with cinnamon sugar. Bake for about 50 minutes to an hour, until a toothpick inserted into the middle comes out clean.
Peanut butter cookies
November 22, 2012
— 25 Comments
Happy Thanksgiving! As ever, so thankful for the beautiful food on our table and the great company here to share it.
The simplest yet most delicious cookie recipe that will help you occupy the kids – or other restless members of your family – over the holiday weekend.
Crunchy but chewy at the same time, these peanut butter cookies bake to a lovely golden crisp. Plus, this is another dairy-free recipe, for those of you trying to avoid butter.
Peanut butter cookies
You’ll need:
- 1 cup crunchy peanut butter (at room temperature)
- 1/3 cup brown sugar
- 1/2 cup raw sugar
- 1 T cinnamon
- 2 T vanilla sugar
- 1 t vanilla bean paste
- 1 egg
- 1 t baking powder
- 1 T sugar + 1/2 t cinnamon = cinnamon sugar for sprinkling on top
1. Preheat oven to 375F. In a large mixing bowl combine peanut butter, sugars, egg. Whisk in baking powder and vanilla bean paste (or vanilla extract, if you’re using that instead).
2. Line a baking tray with parchment. Use a teaspoon to scoop out the cookie dough onto the baking sheet, leaving about an inch of space on either side – these cookies expand!
3. Sprinkle with cinnamon sugar and bake for about 8-9 minutes. You want the bottom to be crisp and browned and the tops will still be chewy. Watch the cookies carefully because they will bake quickly!
Wait until completely cooled before lifting from the baking sheet.
Tomato jam
September 25, 2012
— 21 Comments
As we gallop into apple season – fall really does seem to be coming at us at breakneck speed – it is time to say goodbye to tomato season, which always makes me a bit sad.
Still, there are some ways that we can keep holding onto that summer tomato essence, and this tomato jam is, literally, one of the best ways to “bottle it up.”
And if you know me, you know that I am always torn between my love for sweet and savory, and would prefer to have both at the same time whenever possible (which may be why I like brunch so much). So if you do it right, the jam will be slightly sweet, a little spicy, and a tad sticky. Just perfect, in my book.
Note: The yield on this is not great as the fruit cooks down and caramelizes, so I always say make more. And you’ll want more anyway, believe me. I got two smaller weck jars out of this.
Tomato jam
(Recipe adapted from Mark Bittman and The Wednesday Chef)
You’ll need:
- 1.5 pounds late season plum or campari tomatoes
- 3/4 cups raw sugar
- 3 T rice vinegar
- 1 t ground cumin
- 1/4 t ground cinnamon
- 2 dried chilis
- 1/4 t ground cloves
- 1 1/2 t salt
1. Core and quarter the tomatoes. Combine all of the ingredients and spices in a heavy bottomed saucepan, mixing well.
2. Bring to a boil, then reduce heat and cook for about an hour until ‘sticky.’
3. Taste and add a little more salt or acid, if necessary. Keep in sterilized jars in the fridge.
Delicious with a cheese and chutney sandwich or just on some toasted olive ciabatta as an afternoon snack.
Apricot and walnut jam
June 19, 2012
— 15 Comments
Growing up, my mom always told me about this walnut and apricot jam that was a staple in a friend’s household.
I had some slightly over-ripened apricots, and I always have nuts around, so I thought today would be a good time to try this out.
This is not an overly sweet jam, but you can adjust the sugar proportions depending on the sweetness of your particular fruit. I usually tend to do half the volume of sugar to the volume of fruit.
You’ll need:
- 5-6 fresh apricots
- 1/2 cup water
- 1/2 cup raw sugar
- 1/3 cup chopped walnuts
- 1 T lemon juice
- a splash of St Germain (optional, but oh so delicious)
1. Quarter the apricots, remove the stone/pit, which you can crack to remove the kernel for extra flavor, if you want (use it to infuse the jam and then remove).
2. In a large saucepan, combine apricots and water. Cover and cook, stirring, until fruit is just tender.
3. Add sugar, St Germain, if using, walnuts, and lemon juice. Cook, uncovered, stirring and skimming off any foamy bits. The jam will thicken and reduce.
4. Pour into your jam jar(s), cover tightly, and let cool completely before refrigerating.
Lemon jelly
June 6, 2012
— 10 Comments
‘Delightfully tart’ could be the subtitle of this recipe. Meyer lemons are perfect here, but regular juicy lemons are fine too.
It’s wonderful topped with the caramel below or with some fresh raspberries and cream.
- 1 T fresh lemon zest
- 1/2 cup lemon juice + 1 1/2 cups lemon juice (about 4 large lemons)
- 4 gelatin sheets or about 1.5 envelopes of gelatin
- 5 T powdered sugar
- Caramel topper: 2 T raw sugar + 1 t quintessence quince syrup (or you can use maple syrup or honey with a drop of balsamic)
1. Sprinkle or soak gelatin in 1/2 cup lemon juice in a bowl.
2. Heat up remaining 1 1/2 cup of juice with the lemon zest and sugar – don’t bring to a boil! – and stir constantly.
3. Stir gelatin/cold juice into hot juice and mix well until completely dissolved.
4. Pour into jar/mold and refrigerate until set.
5. Make the topper – heat up sugar, syrup and a tablespoon of water in saucepan until just starting to caramelize. Pour out onto a silpat or a piece of wax paper. Let set up and top set jelly with the sugar top (it will melt into the lemon-ness a little bit and will be absolutely delicious).
And, of course, you can serve this in ramekins or cut like a terrine, but everything looks and tastes better in a Weck jar, don’t you think?
Rhubarb with blackberries and ginger cookies
May 8, 2012
— 6 Comments
We have already established that I love Speculoos cookies, and I love finding new ways to work them into various recipes. Ginger and sweet and tart rhubarb compliment each other beautifully.
And you can have any leftovers for breakfast!
(adapted from Deborah Madison’s Local Flavors)
You’ll need:
- 1 1/2 lbs rhubarb, trimmed
- 1/3 cup raw sugar
- 1/4 cup maple syrup
- 1 t lemon zest (keep it in long strips)
- 1/4 tsp ground cloves
- 3 T vanilla sugar
- pint of blackberries
- cream/creme fraiche
- speculoos cookies (or gingersnaps etc.)
1. Chop rhubarb into 1/2 inch pieces and arrange in an oven-proof ceramic dish or a gratin pan. Preheat oven to 400F.
2. Toss rhubarb with lemon zest, sugars, cloves, and maple syrup. Cover with foil and bake for about half an hour – you’ll be able to smell it once it’s done, with the rhubarb softened and fragrant.
3. Layer blackberries on top of rhubarb and cover again with the foil – the heat from the rhubarb will gently cook the berries.
4 Garnish with whole and crumbled speculooos/ ginger cookies and serve with a dollop of yogurt or creme fraiche.
Rhubarb: your ingredient of the month
May 4, 2012
— 12 Comments
It was another close one, but you have voted rhubarb as the ingredient for May!
I love these s&h recipes for Roasted Rhubarb - so deliciously simple – and a spin on a classic combination, Strawberry-rhubarb and almond tart.
I know rhubarb is not the easiest for everyone to get and the season is not a very long one so, of course, stock up if you can, get jamming etc. Here is a wonderful, easy recipe to make some strawberry and rhubarb jam.
ps. Thanks to my wonderful Valerie for the photo of the rhubarb soup above!
Strawberry and rhubarb jam (from Cumulus Inc in Melbourne):
- 300 g rhubarb
- 200 g strawberries
- 200 g caster (confectioners) sugar
- 200g raw sugar
- 2 T water
- 1/4 vanilla bean pod
1. Trim the rhubarb stalks – in Aussie, they call it ‘top and tail,’ which I love – and chop into 1/2 inch chunks. Roughly crush the strawberries with the back of a fork.
2. In a medium saucepan, combine all of the ingredients. Bring to a simmer, stirring constantly.
3. Lower heat and cook gently for about 10 minutes until rhubarb is soft but still has structure i.e. is not breaking down.
