fruits – Cooking Therapy

PEACH GALETTE WITH TOASTED ALMOND FRANGIPANE

8 Aug 2020Leave a comment

Summertime and the living’s peachy! I have said it before and I will say it again, I love baking galettes!!! They are like a dessert pizza and can be made both sweet and savory. For this recipe I used the juiciest peaches, as they are in season, tossing them in sugar, cinnamon, and cognac. That took them to the next level. Add a toasted almond frangipane and you have a real party going. While it may look intimidating to bake, galettes are quite simple to do and my step by step guide below will show you. Top with fresh whipped cream or ice cream and you have a real treat! Galettes are also my go-to baking items if I am bringing something to a party or a dinner. Try yours today!

Prep Time: 30 Minutes

Wait time: 40 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

1 ½ teaspoons sugar, for cooking peaches

¾ cups of sugar

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

3 large peaches, pit removed, cleaned, and cut in ¼ to ½ -inch slices

2 tbsp of brandy, cognac, or Armagnac

Cold water

2 tbsp of ground cinnamon

½ teaspoon of ground cinnamon, for peach filing

1 tbsp cornstarch

1 egg yolk

3 tbsp milk or heavy cream

For the frangipane

1 cup of almonds

1 large egg at room temperature

¼ cup sugar

1 tablespoon almond flour

1 stick of unsalted butter, softened

1 capful of vanilla

2 tbsp of brandy, cognac, or Armagnac

Instructions

To prepare the peaches

In a large bowl, toss the peach slices with the brandy, corn starch, cinnamon, and sugar set aside

To make the frangipane

Before working on the frangipane, begin work on the galette pastry. See below
Add all the ingredients together into the food processor and process until it forms a fluffy paste. I kept mine a little nutty and crunchy, but that’s just personal preference

To make the galette

Preheat the oven to 400 degrees
In a food processor, add the flour, sugar, salt, and butter, and pulse for 5 seconds to blend it
Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it
Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the frangipane
Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval. Make sure you work quickly so that the dough remains cool

closeup so you can see the cinnamon in the dough

Spread and smooth out the frangipane across the surface of the dough, leaving a little more than an inch for the crust

Top with the fruit in a design you see fit.

Fold the crust part of the dough up and over sort of forming a tucked wall. Mix the yolks and the milk or heavy cream to make an egg wash. Using a brush, spread the egg wash across the outside and sprinkle some raw sugar across the edges.

Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp

Let cool before serving. Eat as is or top with some ice cream or whipped cream
Enjoy!

BLUEBERRY CHEESECAKE

23 Jun 20201 Comment

Cheesecake has to be one of the best desserts created, and you can quote me on that. It is fluffy, it is smooth, it is buttery. What more could you ask for?! I love baking them for my friends and family. My recipe makes one of the most fluffiest cheesecakes you will ever have. It’s great by itself, but it’s even better with the homemade blueberry filling. Try this next time you want to bring a dessert to an event or gathering. I guarantee that the guests will go crazy for it.

Prep Time: 30 Minutes

Cook Time: 1 Hour 30 Minutes

Rest/cooling Time: 4 Hours

Ingredients:

4 packages of cream cheese at room temperature

2 cups of sugar

5 eggs at room temperature

¾ cups of sour cream at room temperature

¼ cup of heavy cream at room temperature

1 ½ tablespoons of vanilla extract

1 stick of butter, melted

½ cup of pecans

½ cup of graham crackers

1 cup of ginger snap cookies

1 cup of blueberry jam (store bought or homemade is fine; See instructions below for homemade jam)

*If you do not have ginger snap cookies, increase the volume of the graham crackers to 1 ½ cups and use half a teaspoon of cinnamon powder*

For the Blueberry Jam

1 small package of blueberries

2 cups of organic, unrefined, granulated sugar

1 cap full of vanilla extract

¼ cup of lemon juice

Lemon zest

Instructions:

For the crust:

Using a brush, spread some butter across the bottom of a springform pan
In a food processor, blend the graham crackers, ginger snap cookies, pecans and butter, until they form a moldable mixture
Pour the mixture in the pan, and using your hand spread it evenly across the pan, patting it down, and press it against the sides of the pan. Press the raised mixture around the side of pan so you can mold a “crust wall.” Let the crust sit until the filling is ready
Preheat the oven to 325 degrees.

For the filling:

Add the cream cheese and the sugar into a mixer and blend until a smooth mixture forms
Add the vanilla and mix again
Using a slow setting of the mixer, add the eggs one by one into the cream cheese mixture and blend
Add the sour cream and heavy cream and mix
Pour the mixture into the crust
Using a spoon, add the jam in spoonfuls across the cheesecake. It will sink to the middle area of the cheesecake. Using the back end of a spoon, swirl the cream around so it moves the jam and swirls it

For the baking/serving:

We are going to do a water bath while baking
Cover the springform pan in aluminum foil so water does not enter it. DO NOT cover the top of the cheesecake. Simply cover the sides slightly so that there is no water leaking in, about halfway up the pan.
In a roasting pan add 1 inch of hot water or until the water comes up halfway up the side of the springform pan
Add the covered springform pan into the roasting pan carefully.
Place the pans in the oven and bake until the cheesecake is in the center but still has a slight jiggle when moved. About an hour and fifteen to an hour and a half
Let the cheesecake cool and rest for 3 hours
Place in the fridge for 1 hour
Feel free to top with whipped cream, fresh fruit, or any topping of your choice
Serve and enjoy!

For the Blueberry Jam:

Add the blueberries into a pot and heat over a low heat
Add the lemon juice and zest into the pot and stir
Mix in the sugar, one cup at a time, and stir until it is dissolved
Raise the heat to high and bring the mixture to a boil, stirring often to avoid burning
Using a wooden spoon or ladle, softly press down and smash the fruit
Scrape off any foam bubbling on top of the mixture
Add the vanilla and stir
Let it cool down before adding it to the cheesecake

SPICED APPLE CRANBERRY GALETTE W. TOASTED HAZELNUT FRANGIPANE

24 Nov 201912 Apr 2020Leave a comment

There is something about galettes that is fun to bake. It’s like making a pie but then you eat it like a pizza. The beauty is, it can be made either savory or sweet. With the Thanksgiving holiday fast approaching, I made this Spiced Apple and Cranberry Galette which is packed with flavor; it is tart; it is sweet; it is nutty. This recipe is sure to impress the people gathered around your table this holiday. Try yours today!

Prep Time: 30 Minutes

Wait time: 20 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

1 ½ teaspoons sugar

¾ cups of sugar

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

2 large honeycrisp apples, cored, cleaned, and cut in 1/8-inch slices

1 cup of cranberries

Cold water

For the frangipane

1 cup of shelled toasted hazelnuts

1 large egg at room temperature

¼ cup sugar

1 tablespoon regular flour

1 stick of unsalted butter, softened

Instructions

To prepare the apples

In a medium frying pan, sauté the apple slices with some rye whiskey, cinnamon, and sugar over a medium heat until they begin to soften. Remove and set aside to cool down

To prepare the cranberries

In a medium sized saucepan, add the cranberries, ¼ cup of sugar, and some orange juice and cook until thickened over a medium heat

To make the frangipane

Before working on the frangipane, begin work on the galette pastry. See below
Add all the ingredients together into the food processor and process until it forms a fluffy paste

To make the galette

Preheat the oven to 400 degrees
In a food processor, add the flour, sugar, salt, and butter, and pulse for 5 seconds to blend it
Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it
Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the frangipane
Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval

Spread and smooth out the frangipane across the surface of the dough, leaving a little more than an inch for the crust
Top with the fruit in a design you see fit.

Fold the crust part of the dough up and over sort of forming a tucked wall. Using a brush, spread some egg wash across the outside and sprinkle some raw sugar across the edges. Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp

Let cool before serving. Eat as is or top with some ice cream or whipped cream
Enjoy!

BANANAS FOSTER GALETTE WITH WALNUT FRANGIPANE

18 Apr 201912 Apr 20203 Comments

Do you have some ripe bananas that you don’t know what to make? Thinking of baking a plain old banana bread? Thinking of making bananas foster? Well I have a recipe for you to take those ripe bananas to the next level. This Bananas Foster galette with a walnut frangipane is the best of both recipes that’s also part pie. The bananas are caramelized with sugar and flambéd with a touch or rum to bring out an intense flavor. Try this recipe out today and your taste buds will be thanking you!

Prep Time: 30 Minutes

Wait time: 20 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

1 ½ teaspoons sugar

½ cup of sugar

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

2 large bananas, sliced in half lengthwise then cut across

Cinnamon

Sugar

1 shot of spiced rum

Cold water

For the frangipane

1 cup of shelled walnuts

1 large egg at room temperature

¼ cup sugar

1 tablespoon almond flour

1 stick of unsalted butter, softened

2 capfuls of vanilla

Instructions

To prepare the bananas

Mix the cinnamon and sugar on a plate. Roll the banana slices around to evenly coat them
In a medium frying pan, sauté the banana slices on a high heat until the sugar begins to caramelize. Repeats on the other side.
(If you want to flambé, and be careful in doing so) Add the shot of rum and tilt on the side until a flame ignites the pan. Shake the pan to give the bananas a coating and blow out the flame. Be careful if you are going to do this.
Remove the bananas and set aside to cool down. They would have softened

To make the frangipane

Before working on the frangipane, begin work on the galette pastry. See below
Add all the ingredients together into the food processor and process until it forms a fluffy paste

To make the galette

Preheat the oven to 375 degrees
In a food processor, add the flour, sugar, salt, and butter, and pulse for 5 seconds to blend it
Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it
Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the frangipane
Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval
Spread and smooth out the frangipane across the surface of the dough, leaving a little more than an inch for the crust
Top with the banana in a design you see fit

Fold the crust part of the dough up and over sort of forming a tucked wall. Using a brush, spread some egg wash across the outside and sprinkle some raw sugar across the edges. Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp

Let cool before serving. Eat as is or top with some ice cream or whipped cream

Enjoy!

BOURBON INFUSED APPLESAUCE

9 Dec 201714 Apr 20201 Comment

This applesauce is better than any one you will be buying at the store for two reasons: 1) you’re making it yourself; and 2) it contains bourbon. This is a delicious go-to for those snowy days by the fire that you can heat up and eat. When cooking, your home will smell with the wonderful aromas of the apple’s natural sweetness, the cinnamon, and the woodsy bourbon. It can be made for the younger crowd as well. All you have to do is replace the bourbon with apple cider. It’s also a great lunchtime snack companion for work!

Prep Time: 10 minutes

Cook Time: 35-45 Minutes

Ingredients

4 large apples, peeled, cored, and cut into chunks (I used Jonagold and Macintosh)

2 tablespoons of butter

¼ cup brown sugar

1/3 cup bourbon

A pinch of sea salt

½ teaspoon of cinnamon

½ cup of water

Instructions

In a large pot, melt the butter over a medium high heat. Let the butter cook until it starts to lightly brown.
Once the butter has begun to brown, add the brown sugar and stir it, combining it with the butter
Lower the heat to medium and cook the sugar until it begins to melt and bubble
Add the apples, bourbon, cinnamon, and salt
Cook the apples over a low heat until they soften and can be mushed, about 30 minutes. Using the back of a wooden spoon, smash the apple chunks to desired consistency. As the juices are evaporating, add the water and mix. Add additional sugar, cinnamon, or bourbon if preferred
Once the apples have reduced to sauce-like consistency, shut the heat off and let cool. If you prefer a smoother texture rather than chunky, once it has cooled, you can use an immersion blender or regular blender to puree
Serve and enjoy! You can also refrigerate for up to a week and enjoy later

Chocolate Mousse with Bourbon Cherry Compote

24 Oct 201714 Apr 2020Leave a comment

Chocolate Mousse is a delicacy that packs an immense amount of chocolate flavor in a texture that feels silky and airy to your taste buds. This is a dessert for the chocoholic in your life. One spoonful, and they will be licking the bowls clean. This mousse recipe includes a tasty, syrupy, bourbon cherry compote that combines well with the semi-sweetness of the chocolate to add some sugar and fruit flavor to the bitterness of the chocolate!

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Wait Time: 1.5 Hours

Makes 4 servings

Ingredients

6 oz. (1 cup) of semisweet chocolate

2 ½ cups heavy cream

4 egg yolks

½ cup sugar

2 tablespoons Nutella or another hazelnut-chocolate spread

2 ½ cups dark cherries, pitted (can be fresh or frozen)

¼ cup bourbon

2 tablespoons powdered sugar

1 tablespoon honey

1 teaspoon of orange zest

Instructions

For the Bourbon Cherry Compote

In a medium sized saucepan, add the cherries, bourbon, ¼ cup of sugar, honey and zest
Bring the mixture to a boil over a medium-high heat. Stir until the sugar has dissolved
Lower the heat to medium-low and simmer, stirring occasionally, until the liquids reduce and the mixture begins to thicken
Shut the heat off and let the compote cool

For the Mousse

These next few steps will be simultaneous
To melt the chocolate, we are going to use a bain-marie. If you don’t have one, use a medium sized saucepan with about 2 inches of water and a bowl covering it but not touching the water
Add the chocolate and melt over a medium heat
While the chocolate is melting, prep the cream mixture
In a small bowl, beat the egg yolks, gradually adding in the remaining ¼ cup of sugar, with an electric mixer on high speed until it finely combines and the color becomes yellowish
In a separate saucepan, heat 1 cup of the heavy cream until hot. Once heated, gradually add half the cream into the egg mixture, stirring constantly, then transfer the egg mixture back into the saucepan with the remaining cream, slowly stirring over a low heat. Do not let it boil
When the chocolate has mostly melted, add the Nutella, or hazelnut-chocolate mixture, into the melted chocolate and stir
Once the cream has begun to thicken and coat the back of a wooden spoon, slowly pour the melted chocolate into the cream mixture and stir until incorporated
Shut the heat off and let the mixture cool by covering it and placing it in the refrigerator, stirring occasionally until cooled
While the chocolate is cooling, prep the whipped cream

For the Whipped Cream

Beat the remaining 1 ½ cups of heavy cream in a chilled bowl, or, in an electric stand mixer bowl, on high speed, gradually adding in the sugar
Beat until it stiffs and thickens into whipped cream
Once cooled, remove the chocolate mixture from the fridge
Add one big scoop of whipped cream into the mixture and fold until incorporated
Repeat last step until about a quarter cup of whipped cream is left which you will use for garnish on top of the mousse. Transfer the mousse into serving bowls
Serve and enjoy!

Rose Cream Raspberry Tart

7 Jul 201718 Apr 20201 Comment

There is no dessert that I enjoy more than a nice, fresh fruit tart. That is why for my birthday, I opted to bake one for my friends and family. The below recipe is a special one I worked on as a birthday gift to myself. I infused the cream with rosewater and rose petal preserves for a taste that is out of this world. The fresh raspberries bring the tart to a whole new level and really tie together the flavors. This tart recipe can also be used as the base to make other fruit tarts of your choice.

Prep Time: 20 Minutes

Cook Time: 35 Minutes

Inactive Time: 30 Minutes for Pastry Crust, 2 Hours for Pastry Cream

Ingredients

For the Pastry Crust

1 ½ cups flour

½ cup softened, unsalted butter at room temperature

¼ cup sugar

1/8 teaspoon salt

1 large egg, beaten

For the Pastry Cream

1 cup whole milk

2 cups heavy cream

1 teaspoon of pure vanilla extract

¼ cup corn starch

¼ cup sugar

Rosewater

1/3 cup rose petal preserves, strained of any extra jam/liquid

¼ cup semi-sweet mini chocolate chips

1 16oz container of raspberries

Instructions

For the Pastry Crust

In a stand mixer bowl, or regular bowl if you are using a hand mixer, add the butter and sugar and beat until it becomes light and fluffy. Gradually add the egg in the butter mixture until it is incorporated
Add the flour and salt and mix until a dough ball begins to form. Remove it from the bowl, as well any dough stuck onto the mixer’s paddle, and form a ball with your hands and then flatten into a disc.
Cover it with plastic wrap and put it in the refrigerator for about half an hour or in the freezer for 15 minutes, until the dough ball becomes firm
While the dough ball is firming, prepare the pastry cream (see below steps)
As the pastry cream is cooling, put together the pastry crust.
Preheat the oven to 375 degrees.
While oven is heating up, lightly butter the base and sides of the tart pan, one with a removable bottom would be best and easiest. Evenly and softly pat the pastry dough across the bottom and up the sides of the pan. Afterwards, lightly prick the bottom and sides so that it does not puff up during baking
Place the tart pan in a larger pan and put them in the middle rack of the oven. Bake until lightly golden brown.
Remove and let cool
Once both the crust and cream have cooled, it’s time to set up the tart

For the Pastry Cream

In a saucepan, add the milk and heavy cream and bring to a simmer over a medium heat
While the dairy mixture is simmering, in a large bowl, add the egg yolks, corn starch, and sugar and whisk them until it forms a smooth, goopy blend.
Slowly add one third of the dairy mixture to the eggs constantly whisking to prevent any curdling. Transfer the egg mixture into the saucepan
Bring the cream to a boil and whisk constantly until it thickens. Once it has thickened, whisk in the vanilla extract and two drops of rosewater (you can add more if you want a more intense rose taste). Cover the surface of the cream with clear wrap and let cool to room temperature, a few hours
While the cream is cooling, prepare the pastry crust

Setting up the Tart

Stir in the rose petal preserves and the chocolate chips in the cream and pour into the tart, evenly spreading it out
Gently place the raspberries onto the cream in any pattern you choose. Refrigerate when not in use and serve at room temperature
Serve and enjoy!

Cherry Gateau Basque

20 Apr 201718 Apr 2020Leave a comment

The Gateau Basque is a dessert similar to a tart combined with a pie common in the Basque region of Southwestern France. It is made with either rich custard filling or fruit preserves. The crust itself is delicious and buttery with a resemblance in taste to shortbread. The cherry filling I made for this recipe is prepared using whole cherries boiled in cognac with sugar. It’s a dessert that will have you wanting slice after slice! Enjoy!

Prep Time: 30 minutes

Inactive Time: 30 minutes to an hour

Bake Time: 35 minutes

Ingredients

2 cups all-purpose flour

3 cups of pitted cherries

¾ cup brown sugar

½ cup sugar

½ teaspoon kosher salt

½ cup of cognac

1 ¼ teaspoon baking powder

6 ounces unsalted butter, at room temperature

1 egg and 1 yolk

1 egg

1 teaspoon corn starch

Vanilla extract

Juice of one lemon

Zest from one lemon

Instructions

In a medium sized saucepan, add the cherries, the brown sugar, the cognac, the lemon zest and juice, and the cornstarch and stir. Bring to a boil and let simmer over a medium heat until it reduces and thickens, but it is still a little liquidy (it will thicken when it bakes)
While the cherry filling is simmering, prep the dough making sure to stir the filling occasionally
In a medium sized bowl, mix the flour, salt, and baking powder
In a separate medium sized bowl, or preferably in a stand mixer bowl, add the butter and regular sugar and mix together using a paddle attachment on a medium-high speed setting until they become fluffy
Scrape the butter-sugar mixture down and add the 1 egg and 1 yolk. Mix together on a medium- low speed
Mix in the flour mixture into the butter mixture slowly and in two batches until a dough ball begins to form. Separate the dough ball into two equal parts
Place both dough balls between two separate sheets of either wax or parchment paper. Roll one of the dough balls out to a little over 11 inches in diameter. Set it aside. Roll the other dough ball to a little over 9 inches in diameter. Keep the rolled out dough sandwiched between the paper sheets. Stack them on top of one another on a baking tray and refrigerate until they firmed and are flexible and can be molded, between 30 minutes to an hour
The cherry filling should be reduced by now so let it rest while the dough is in the refrigerator
Preheat the oven to 375 degrees
Take some butter and grease up a 9 inch cake pan, or better, a springform (cheesecake) pan, at the base and sides. Add a piece of wax or parchment paper to the bottom and grease it as well
Remove the dough from the refrigerator and let it rest at room temperature for about 5 minutes. Take the largest dough round and place it in the pan gently, tapping all around and forming the side
Add the cherry filling
Take the second dough round and gently place it on top. Once it has sealed, using a small paring knife, fold the sides over and gently tap down with your hands, sealing the gateau and forming a crust
Using the remaining egg, mix it in a bowl with a few drops of milk and make an egg wash. Before coating the gateau with the egg wash, using a fork, gently make a pattern of crisscrossed lines across the top and then coat it with the egg wash
Place it in the middle rack of the oven for about 35 minutes or until golden brown
After it has baked, remove and let cool for a few minutes. Then, using a paring knife again, dislodge the gateau from the sides of the pan. Transfer it onto a plate or serving dish and let cool completely
Serve with ice cream or eat as is
Enjoy!

Blueberry Lemon Crumble

21 Feb 201618 Apr 2020Leave a comment

One of my go-to desserts to make is a crumble. It is easy, versatile, delicious and pairs well with ice cream. This Blueberry Lemon version is a perfect balance of tart and sweet with crunchy, buttery oats baked right in.

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ingredients:

1 package of blueberries, washed

¼ cup lemon juice

1/3 cup granulated sugar

½ cup all-purpose flour

1 teaspoon of vanilla

Canola oil

1 cup of oats

½ of brown sugar

½ cup of blanched, chopped almonds

5 tablespoons of butter

1 tablespoon lemon zest

Instructions:

Preheat the oven to 350 degrees
Oil up a baking dish using the canola oil.
In a large mixing bowl, mix the blueberries, granulated sugar, ¼ cup of the all-purpose flour, ¼ cup of the brown sugar, the lemon juice, lemon zest, and the vanilla. Mix well.
In a separate large mixing bowl, mix in the oats, almonds, the rest ¼ cup of flour, the rest ¼ cup of the brown sugar and the butter. Mix it well
Transfer the blueberry filling onto the baking dish
Evenly pour and spread the oat mixture over the blueberry filling.
Bake for about half an hour, or until the berries become soft and bubbling
Serve and enjoy (you can eat it straight or with a scoop of your favorite ice cream flavor or whipped cream)