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These blushing beauties won my heart over the red plums I was shopping for to make with these Russian cream desserts.
Roasting plums with honey and vanilla seemed like the perfect foil for some Russian cream. But there they were, perfectly ripe raspberries seemed a bit more exciting and vibrant than that of their neighboring fruits.
In the meantime, J. and I are excited to get out of the city to travel to the north and see some good fall color. The fall season here is a bit bland this year. It has been for the past several years.
I can’t wait to enjoy the sea of color; the blushing hues of oranges, the intense crimson of the maples, to walk through the wilderness and take in autumn while it lasts. Hopefully it won’t be too late!
A thank you to all for your comments and inquiries from the last post! With many requests for the stone fruit tart recipe, I have posted it here.
Have a wonderful weekend everyone!
Russian Cream, golden raspberries, coconut & pistachios [serves 4]
1 cup unsweetened coconut milk [from cans] -or- full fat cream
5 Tablespoons can sugar
1 teaspoon gelatin
¼ cup cold water
1 cup full-fat sour cream
1 teaspoon vanilla extract [optional]
½ pint golden raspberries
¼ cup coconut flakes
2 Tablespoons pistachios, coarsely chopped
1 teaspoon confectioner’s sugar for dusting
making the cream:
1. In a small dish place water and sprinkle gelatin over the surface, set aside to bloom.
2. Heat coconut milk and sugar in a small saucepan just to a gentle boil.
3. Whisk a small quantity of coconut milk to the gelatin and add to the saucepan.
4. Whisk in sour cream and vanilla is using until smooth.
5. Divide mixture into four serving dishes and chill for at least 4 hours to set.
1. Arrange raspberries in the center of each dish.
2. Sprinkle pistachios and coconut flakes around raspberries.
3. Lightly dust creams with confectioner’s sugar.
As it is with baking in the kitchen here at home I am always trying new ideas. This gluten free chocolate cake was a big hit back in September. So I changed things up a bit and worked in some fresh pears and pistachios. The cake again was really nice, but I didn’t want to revisit my failed attempt at making a Swiss buttercream just yet, to frost and decorate. The next best thing…trifles!
There are times I leave out the frosting and go for glazes or creams. With a few easy ingredients and some cute glasses, these trifles assemble quickly, sadly they disappear too fast. I now realize I should have spooned some chocolate glaze on them. With extra cake always around, there will definitely be some next time.
Soft whipped cream, tender chocolate cake and ripe pears… yum.
This chocolate cake recipe can be used for whole cakes, cupcakes, mini chocolate loaves, etc. It is very versatile, moist, and has beautiful texture. I think you will just love this recipe.
Have a great start to your week!
Chocolate Pear Cake Recipe [makes one 8 inch round]
¾ cup g/f baking mix*
1/3 cup cocoa powder, sifted
¼ cup pistachio flour [-or- use more g/f mix]
1 teaspoon cinnamon
1 teaspoon cardamom
¼ teaspoon black pepper
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon sea salt
½ cup dark brown sugar
4 Tablespoons unsalted butter, softened
1/3 cup buttermilk
1 ½ teaspoon vanilla extract
2 large firm pears, peeled, cored and grated
Preheat oven to 350°F
Butter and line an eight inch cake pan.
1. Whisk together g/f baking mix, cocoa powder, pistachio flour, spices, baking soda and sea salt. Set Aside.
2. Cream together butter and sugar together until light, approximately 5 minutes.
3. Whisk together eggs, buttermilk and vanilla.
4. Alternately mix in dry mixture and wet mixture into the creamed butter until fully incorporated.
5. Fold in grated pears and spread into prepared pan.
6. Bake for 35-40 minutes or until a knife inserted comes out clean. Cool 10 minutes in pan and invert onto a cooling rack to completely cool.
7. Cut or break cake into bite sized pieces.
*note: If your pears are ripe and very juicy, drain or squeeze out the moisture. This will help the cake from becoming soggy.
Spiced Pear Recipe
4 firm ripe pears
1 Tablespoon unsalted butter
1 Tablespoons cane sugar -or- honey
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1. Peel, core and chop pears.
2. Melt butter on medium-low heat and add remaining ingredients.
3. Gently sauté until pear are just tender. Cool.
to complete trifles:
2 cups cream
4 teaspoons sugar
1 teaspoon ground cinnamon
¼ – ½ cup pistachios, roughly chopped
1. Whip cream with sugar until just soft peaks.
2. Layer ingredients: sautéed pears, whipped cream, pistachios, cake.
3. Repeat step 2 until the serving vessel is full then top with whipped cream and pistachios.
Serves 8 portions.
Last weekend I was working on a few recipes and one of them was for this sweet treat. In the midst of tackling the weekly dust buffalos at home, I managed to come up with a nice recipe for gluten free galettes.
As un-romantic as cleaning sounds, these galettes were perfect for the two of us. Forgive me as I find myself lost in these galettes. Sometimes it’s just the way it goes.
As we sat enjoying the galettes, my mind starts to wander off dreaming of new house projects, a new coat of paint for the office, one for the bathroom, a few new furnishings, and of course some new kitchen essentials. I am definitely ready for some bright new kitchen towels, updating some cookware and more baking supplies… where to start?
Spring is on the way and approaching fast, lists need to be made; paint needs to be bought, projects checked off before gardening and outdoor fun can begin. January and February are still times of nestling away and daydreaming of spring. Certainly a great time to refresh the home where time is still a bit relaxed.
Cleaning continues, unfortunately. Each time I passed the galettes, dustpan in hand, I smiled, sneaking another bite. When you’re alone in the kitchen, who’s to see!
Do you have any favorite desserts for two? I would love to hear about them!
Pear-Berry galette Recipe [serves 4]
1 cup millet flour
½ cup tapioca flour
1/2 teaspoon xanthan gum
8 Tablespoons unsalted butter, softened
6 Tablespoons confectioner’s sugar
2 egg yolks
1 whole egg
½ teaspoon sea salt
2 large firm, ripe pears, cored and thinly sliced
2 Tablespoons sugar
2 teaspoons cornstarch
1 large egg, beaten
2 Tablespoons granular sugar
2 teaspoons cinnamon
1 Tablespoon finely chopped pistachios
½ cup fresh raspberries
Preheat oven to 350ºF.
preparing the galette dough:
1. Combine millet flour and tapioca flour together, set aside.
2. Cream the butter with the salt and whip in confectioner’s sugar until smooth.
3. Beat in egg yolks and whole egg.
4. Add flour mixture and mix until smooth and dough forms.
5. Press into a flat disc and chill for 4 hours.
preparing the fruit filling:
1. Core and slice pears.
2. Combine the granular sugar and cornstarch and toss with pears. Set aside.
assembling & baking the galettes:
1. Divide dough into four equal pieces.
2. Roll out each dough piece on a millet floured parchment paper into a rustic circle shape.
3. Place one-fourth of the pears in the center and gather up edges; place on a parchment lined baking sheet.
4. Repeat with remaining dough.
5. Combine the remaining sugar with cinnamon.
5. Brush the dough with beaten egg and sprinkle with cinnamon sugar.
6. Bake for 20-25 minutes or until galettes are lightly golden.
7. Garnish galettes with fresh raspberries and finely chopped pistachios.
*note: When working with this gluten-free galette dough, allow the dough to warm up a bit before rolling, as cold dough will crack. Keep the rolling surface well-floured so the dough will not stick to the parchment. This dough is rather soft at room temperature, so if it needs a quick chill down, throw them in the refrigerator for a few minutes and continue. Once you have the time limit down you will enjoy making these as much as I do!
*note: If you are not going gluten-free then try this galette dough recipe.
The holidays for me conjure up glistening desserts, hearty main meals and of course small sweet treasures. Growing up I remember eating all kinds of things, but the one thing I always loved about the holidays was my grandmother’s orange flavored gelatins. As the holiday approaches, I wanted to recreate that taste of the past.
For an updated version of that recipe, I used a bubbly citrus beverage, filled with fresh Satsuma oranges! To top things off and give a more finished look, a layer soft set coconut cream was used; this works very well for the garnish of pistachios and coconut. If you are not going dairy-free, cream would be a nice replacement.
As for the holidays go, I have yet to decide on a dessert to bring to the family gathering. Usually this time of year I have already baked up countless dozens of cookies for eating and sharing. With all of the possibilities one can get pulled in all sorts of directions. Once I have decided I will post as a holiday recap. So enjoy the holidays everyone. The snow has been steadily falling the past few hours, maybe we will have a white Christmas after all! Enjoy!
Satsuma Gelée Recipe
2 cups bubbly orange juice
1 Tablespoon gelatin
10 Satsuma oranges, peeled & segmented
¾ cup coconut milk [-or- cream]
2 Tablespoons cold water
1 teaspoon gelatin
Chopped pistachios [for garnishing]
Shredded coconut [for garnishing]
preparing the orange gelée:
1. Place the orange bubbly in a sauce pan and sprinkle the gelatin over. Let the gelatin bloom for a few minutes.
2. Whisk in the gelatin and heat just to a simmer. Set aside.
3. Fill serving glasses with orange segments and pour in the juice.
4. Chill in the refrigerator until set, approximately 2-4 hours.
preparing the coconut cream:
1. Sprinkle the gelatin over the cold water and allow to bloom.
2. Heat the coconut milk in a small sauce pan and add sugar and any flavorings you like.
3. Whisk a little coconut milk into the gelatin and then add it to the rest of the coconut milk.
4. Cool slightly and pour over the set orange gelée.
5. Garnish with pistachios and coconut.