Classic French: Fruit Tarts

 

This month’s Classic French challenge was Fruit Tarts.  I keep forgetting that I do not own a normal sized tart pan, but I do have four small individual sized tart pans.  I had never used them until the other day.  Yes, this is my 3rd CF challenge, and my 3rd first time making said challenge dish. 

Trying to decide what tart to make took a while.  I searched my cookbooks for the best recipes, and settled on a pâte sucrée, (short crust pastry), blind baked, and filled with crème patissière, (pastry cream) and topped with fresh peaches. 

This is peach time in my neck of the woods.  I love a good peach.  Early in my pregnancy with my son, I craved a good peach. The kind that you can taste the sun in it.  You know what I’m talking about.  I wanted a peach I could bite into and the juice would drip down my chin.  Soft and sweet, with just a hint of tang.  But it was January.  I could have cried.  The really sad part is that when summer finally rolled around, I was not interested in peaches anymore.  BUT right now I can get those delicious peaches at our neighborhood produce stand.  Linda’s Produce is the best place in our area to get produce.  I just walk in and pick out which fruits and vegetables look good to me and then plan meals and snacks around them.  It’s a good plan.  

Peach Tart

This recipe will make 4 small tarts or one large one.  Buy enough peaches to spread over the tart, about 1 per person, but make sure you have more, just because.  Pâte Sucrée 1 1/4 cups all-purpose flour 1/4 cup sugar, (I used vanilla sugar) 1/4 teaspoon salt (I prefer fine sea salt) 1 stick cold unsalted butter, cubed 2 egg yolks 2 teaspoons vanilla extract 1-3 teaspoons water Pulse flour, sugar and salt in a food processor.  Add the butter and pulse until the butter crumbles look like peas.  In a small bowl, whisk together the egg yolks, vanilla and 1 teaspoon of water. Add the egg mixture to the food processor and pulse until is starts to clump.  It should not be crumbly, add a little more water until it is nice and smooth and not crumbly. Press the dough into the tart pan.  Try to keep the dough even and pretty. It’s all about the details from here on out.  Stick the pan(s) in the fridge for an hour or the freezer for 30 minutes.  Preheat the oven to 375 degrees.  Blind bake by covering the crust with foil and lightly pressing it down. Fill the crust with dried beans or rice that you don’t plan on eating at this point, (keep them around for more blind baking later.) Bake for 20 to 22 minutes.  Peel back the foil, if it doesn’t come off easily, bake for another 5 minutes and try again. Take the foil and beans off and bake the crust for another 10 minutes until golden.  Allow to cool outside of pan on a rack.  Once cool, return to pan to be filled.  Crème Patissière 2 cups whole milk 1 teaspoon vanilla extract 6 egg yolks 1/2 cup sugar (vanilla sugar again!) 3 tablespoons all-purpose flour In a saucepan, heat the milk to just below a boil.  In another bowl, whisk the egg yolks and sugar for a couple minutes until it is lighter in color.  Add the flour and whisk. Add the milk to the egg mixture, whisking quickly.  Keep whisking until all is smooth.  Pour the mixture back into the saucepan and heat to a boil, whisking the whole time.  If a lump appears, remove from heat and whisk until smooth.  Continue cooking and whisking until flour is cooked (a couple minutes), and everything is smooth. Remove from heat and whisk in extract.  Cover with cling wrap, pressing to the surface of the cream to keep a skin from forming. Refrigerate until completely cool and ready to use. Filling the tart 1/8 cup apricot jam teaspoon of water (or so) Peaches Blanch the peaches in boiling water for 10-30 seconds.  Remove to cold water bath.  Peel the peaches starting at the stem end and working down.  Thinly slice the peaches and set aside. In a small heat proof bowl, mix the jam and water together.  Heat for 30 second in the microwave then stir until smooth, add more water or heat for longer if needed. You want a smooth but not runny glaze. Brush the inside of the crusts with the glaze to protect it from getting soggy. Fill the crust to almost the top with the cream.  Leave room for the fruit! Arrange peach slices in a pattern to cover as much cream as possible.  Brush the tops of the peaches with the remaining glaze to make them glisten.  You can place the tart pan on top of a tin can.  Carefully pull the sides of the pan down to leave the tart hovering above.  Remove the bottom of the tart pan if you are brave, or just serve the tart as is.  The tarts can be refrigerated for a short time, but plan on eating them the day they are made.  Cream and crusts can be made ahead of time for stress free entertaining.  Always hold the tart pan from the sides and not the bottom, you don’t want to destroy the tart!

I’m also linking this to Simple And In Season.  I’ve just learned of this and look forward to getting new ideas for eating what is in season!

Classic French: Madeleines

 

I sit here with a cup of tea and a freshly baked Madeleine.  In Proust approved fashion, I dip my Madeleine into my tea.  The spongy cake absorbs the tea in a flash.  One bite.  I’m hooked. 

I am a daily tea drinker.  But I would never have dunked a cake into my tea before now.  The thought of crumbs in my cup really turned me off, but I need not fear with a proper Madeleine. 

I’ve just recently stumbled upon the blog Blue Kitchen Bakes and blogger Jen’s monthly Classic French Challenge.  Classic French is an opportunity and motivator to “explore and celebrate the joys of French patisserie.”  April’s challenge is Madeleines.  I, sadly, had never even tasted a Madeleine before this challenge. I’m confident I have not even been in the same room as a Madeleine.  So this was a completely new experience for me.  Step one was to order a Madeleine pan.  I bought this one. Step two was to open up my gorgeous copy of Anne Willan’s Country Cooking of France.  This book is exquisite.  I brought this book home from the library and devoured it.  I read it from cover to cover and was so sad when it was time to return it.  So, when I received it at Christmas, I was thrilled.  Anne’s book takes us across France and through its many pays, that is, specific regions in France and their produits du terrior, (products from a very specific area.) 

Not only does Anne’s book give you authentic French recipes, but it also delights with beautiful photos, superb commentaries on regions and towns, descriptions of local foods, and what and who make French country cooking so enticing.  It is a massive book, and I have not even begun to describe how wonderful it is.  It will give you daydreams of France.

Here are a few photos I took of this book to tease you into wanting your own copy.

First Catch Your Snail—best recipe title ever!

Truffles

La Truffade—Potato Cake with Cheese and Bacon, what is not to like?

“No two French markets are alike.”

Viennoiseries

Fruits Glacés

So, what have I learned from my first encounter with Madeleines?  First, I believe that the double buttering of the pan is not optional.  I would not have trusted this pan, nonstick though it may be, to have parted with them as willingly if not for the double buttering of the pan.  It’s kind of fun anyway.  Second, refrigerating the dough is a must.  Although I did not document it, my Madeleines had the coveted hump on the underside.  So how do they taste?  Honey sweet with just a hint of lemon.  Buttery.  Crispy and soft at the same time.  Anne’s recipe makes 18, my pan is for 12.  I filled them just a little too full, but not by much, I think they may have spent a minute or two too long in the oven as well.  With time and practice, I will be turning out even lovelier Madeleines.  Being my first experience, they did turn out nicely and I look forward to trying different recipes.  But I think I will always come back to this one; my children loved these.  Sophie said they were “too good.”

Click here for the delicious recipe for Honey Madeleines from The Country Cooking of France.

My Little Valentines

Yesterday was our Homeschool Support Groups Valentine's Party.  I had recently found some Meyer Lemons (love them!) and decided to use them to make the lemon bars The Food Librarian made here.  Myer lemons are a cross between a lemon and an orange.  It’s skin is thinner than a regular lemon and it has a milder, sweeter flavor too. 

I cut these smaller than The Food Librarian did.  I wanted them to fit into mini cupcake wrappers.  I just love tiny desserts:

Cute + Portion Control = Awesome!

The first thing we did at the party was decorate our bags or boxes. 

Everyone brought whatever supplies they had and we shared.

Later, after we ate, we lined the bags along the wall in the hallway. 

We got in line.

And we put a Valentine into each bag.

When that was done, we went back to our table and checked out the loot.

For the party, and many other kids we know, Liam and Sophie gave store bought Valentines.  But they also handmade a few for some family and friends.  I’ve said these are the Valentines to make people think I’ve got it all together.  Because, surely, if she has time to make those, she’s got everything else under control.  Feel free to think that if you wish. I’ll allow it.

For this cute owl, I printed the text and glued it and the body of the owl onto a 4x6 unlined notecard.  Sophie then glued the parts on.  She decided to use two patterns for each owl, which gave us several combinations.  To make the pattern, I drew the owl pattern pieces on a blank piece of paper. Then I just trimmed my scrapbook paper to fit my printer and scanned the pattern onto the backs of my scrapbook paper.  Then I cut the pieces out, (no small feat!) Sophie did a pretty good job gluing if I do say so myself.

For Liam’s Valentines, it couldn’t be more appropriate than to use the sign, “I Love You”.   To make these, just trace a hand print onto flesh colored paper, cut out and glue the middle and ring finger down.  You could fold the paper at the “knuckle” but I just let it bend slightly.  You can glue these to whatever heart shape your heart desires, but store bought paper doilies was the easiest thing for me to do.  After cutting out all those owl bits, I was ready for easy!

The kids are learning Sign Language from Pop and the Old School Sesame Street books you can find here and here. These are the same ones I had when I was a kid, and I found them used for a great price.  The kids are enjoying learning to sign.  Pop is an interpreter, so he is a great teacher!  Liam is really picking up on it and loves to sign, “I Love You.” 

Hope you are having

a lovely

Valentine’s Day!

 

Pink Stuff

This recipe will not win me any gourmet friends.  It will not thrust me toward stardom and my own cooking show.  And if you don’t feed your kids anything with food dyes; you may excuse yourself now.  What I’m about to show you is kid food at it’s finest. Pink Stuff. 

Pink Stuff is special to my family.  My grandmother would make it for every special occasion.  Holidays, birthdays, you name it; we had Pink Stuff.  I vaguely remember it being made a different way when I was very young, but I think Mimmy adjusted the recipe to it’s perfect state I give to you today.  Mimmy isn’t with us anymore, but the Pink Stuff is, thanks to my Aunt Teresa who carries the Pink Stuff torch.

I actually made it this weekend, for my Mom’s birthday.  And chances are good that we will have Pink Stuff at least once in November and once in December.  I like those odds.  I think I could live to be 103 and not tire of Pink Stuff. 

So here is the deal.  You make it with Strawberry Jell-O.  But theoretically, you could make it with any flavor Jell-O that would go well with pineapple, (as it is in the mix too.)  However, though there has always be talk about it, we never have strayed from strawberry.  Why mess with perfection?  So, if anyone tries this with another flavor, tell me how it goes!  You just may persuade me to mess with tradition; but not on a holiday or birthday.

Pink Stuff

20 oz. can of crushed pineapple with juice 16 oz. small curd cottage cheese 6 oz. box of Strawberry Jell-O 16 oz. tub of Cool Whip, thawed to room temperature Mix the pineapple/juice, cottage cheese and Jell-O powder into a large bowl.  Fold in the Cool Whip until well combined and pale pink.  Refrigerate before serving for best results.

Not Back To School Part 2

 

Last month I mentioned that I had brought two dishes to our Homeschool Support Group’s Not Back To School Party.  I almost forgot to tell you about the dessert!  But first, some more pictures of my cuties from the party.

Liam really wanted to slide.

It was a really big slide.

But Liam had some help.

Maybe a little too much help.

So, here it is.  Chocolate Cake with Biscoff Cream Cheese Icing. This recipe came from The Food Librarian.  She had me at Biscoff.  I love those little cookies, and am so glad that not only they, but also the spread made from them, have made it to local grocery stores. 

I followed the two recipes The Food Librarian used but alas! I do not own any of those lovely chocolate sprinkles.  I think I need to check World Market for them.  So, instead, I crushed some Biscoff cookies and sprinkled on top. 

My assessment: the chocolate cake is a good one.  It is very easy to make.  It also stayed moist for me.  The icing, oh the icing!  I don’t know what magical properties this concoction created, but this is a very unique icing.  There was a smoky flavor and the tang from the cheese.  It seemed to have a mature flavor, so do not hesitate to make these with grownups in mind.  But, hey, it’s cake, so kids will dig it too.

P.S. If you are not already following The Food Librarian’s blog, you really should. 

The Graduate

 

This is a picture of my little sister, Rebekah.  It was taken just yesterday.  At least, that’s how it feels. 

Rebekah graduated from High School last Saturday.  She’s not a little girl anymore, she has become a beautiful young woman. {wipes tear}

After the graduation ceremony, we had a little party for her.  She deserved it, she’s worked hard to get where she is.

We are so proud!

The cake was from Costco.  YUM!

The Heritage High School colors are Red and Blue, (they are the Generals.)  We live in a very historic area, so this is quite appropriate.  It also happened to be Memorial Day weekend, so the color scheme was easy to work with.  I made these cookies using the tried and true Nigella Lawson Recipe.  I make them my own by using a thinned Wilton Royal Icing made with just an 8th teaspoon (maybe a little more) of lemon extract (before adding the rest of the liquid). You want the icing thin, but not so thin it drips right off the cookie. I dipped the tops of the cookies in the icing and then before they hardened I added the sprinkles.

The patriotic sprinkles came from Michael’s but this is the season to find them all over.

I also made these cute little brownie bites.  They are a Pampered Chef favorite.  The cream cheese icing is delish!

Michael’s also had these cute little wrappers, 99 cents for 100.  What a deal! I’m going to have to go back for more.

I used two different wrappers so you can see the design even after they are baked. If the two papers are the same brand, you can bake them in both, but I wasn’t so lucky, so I baked in the white and just added the cute ones later.

I don’t know where to find this recipe in the Pampered Chef universe, but this is how my friend Kim, a Pampered Chef Consultant showed me how to make them.

Cream Cheese Brownie Cups Makes 48 1 package (19-21 oz) fudge brownie mix (plus ingredients to make cake-like brownies) 1 4 oz package cream cheese 1/2 cup sugar 8 oz cool whip, soft from the refrigerator sprinkles, chocolate shavings, mini M&Ms optional for topping Preheat oven to 325 degrees.  Spray a mini-muffin pan with cooking spray, or use mini cupcake wrappers, (what I do).  Mix brownie batter according to directions to make cake like brownies.  Use a small scoop to fill each cup 2/3 full.  It will make two pans of cups.  Bake for 14 minutes or until the edges are set. Remove from oven to a cooling rack.  Immediately press tops of brownies with Mini-Tart shaper to make indentions.  Allow to cool.  (If not using wrappers, do not leave in the pan too long or they will stick, hence why I always use wrappers so I don’t mess up!) Mix cream cheese and sugar in a bowl with an electric mixer till smooth.  Fold in cool-whip.  Pipe swirls of icing onto the tops of the cups.  Top with your choice of toppings.

 

Somehow I missed taking pictures of the punch.  I’ve blogged about it before.  Here is that picture and the link to the recipe.

My sister and the other graduates were honored at church a couple weeks ago.  Each graduate had a slideshow made to play at the reception.  Here is Rebekah’s.  If you are fortunate to know my sister, go ahead and grab some tissues.  It isn’t enough we’re seeing adorable pictures of her growing up, but she sings the song that is playing too.

Enjoy!

 

We love you Geggie!

 

Happy Bundt Day

 

Today is National Bundt Day! Mary, The Food Librarian has been celebrating with Bundt cakes for the last 30 days! That's a lot of cake! Be sure to take a look at her post today with the round-up of this year's Bundts.

To help her celebrate, I made this Coconut Pecan Bundt; a recipe given to me by my friend Brenda.  It’s super easy, moist, and has a vintage feel to it.  It’s really sweet, so don’t even think about glazing this baby.

Coconut Pecan Bundt Serves 10

1 15.25 oz. Box Butter Pecan Cake Mix

1 cup water (per box instructions)

1/2 cup vegetable oil (per box instructions)

3 eggs (per box instructions)

1 15 oz. can of Coconut Pecan frosting

Prepare the cake batter according to the box’s instructions.  Add the frosting to the batter and stir well to combine.  Pour into your greased and floured Bundt pan.  Bake according to the Bundt cooking time on your box.  It’s around 35 minutes at 350 degrees.  Allow to cool completely before attempting to turn this onto a plate.

Enjoy!  Happy Bundt Day!

A Hoppin’ Party: Oreo Truffles

 

I didn’t mean to, but I’ve had a nice little break from blogging.  I kept saying, I’ll write that post tomorrow.  And then I would forget and say, I’ll write that post tomorrow.  Now it’s a few tomorrows later, and here I am again.  I’ve a couple more posts about Liam’s birthday party to share with you.  Today’s is Oreo Truffles.

I thought everyone had heard of these little sweets.  They made the rounds a few years ago and I guess they are still popular.  They should be popular because they are so very, very good.  If you like Oreos, then this will be a recipe you should try if you haven’t already.  It is so easy. 

Oreo Truffles Makes 3 dozen

Ingredients: 1 package Oreos, cubed 1 8 oz block of cream cheese White Chocolate Bark or Candy Melts Toppings-optional

In a food processor, blitz the Oreos until they are fine crumbs.  Add the cream cheese and pulse until it becomes a nice gooey mixture.  Refrigerate until nice and cold.

Roll the mixture into about 1 inch sized balls and place on waxed paper.  If the balls become mushy, return to the fridge until more stable. 

Melt half of the white chocolate in a double boiler or in the microwave according to the package directions.  I find that using the double boiler works better because it keeps the chocolate warm.  Using dipping tools or a fork, dip each ball in the chocolate and allow to dry on the waxed paper.  This is the “crumb coat”. 

Once all the truffles have dried, use the rest of the chocolate and dip them once more for a more even coat.  Sprinkle the top with more crushed Oreos, Sparkling sugar crystals or Sprinkles.  Keep refrigerated before serving.

I’m not particularly good at dipping candy.  That may be because I couldn’t find my dipping tools and just used a fork.  Some of my truffles were down right ugly.  But they tasted sooooooo fantastic.  They are incredibly rich.  My favorite thing is that if you let them set out just a bit, the inside softens a little.  You bite through the solid wall of chocolate to a creamy Oreo inside. 

If you haven’t had these before, go out right now and buy the ingredients.  You must make these A.S.A.P.!

Bakerella has a nice little tutorial for those who need a visual.

Linked to Polly Want A Crafter and Get Your Craft On.