LEMON BLUEBERRY UPSIDE CAKE

Share Button

 

 

 

 

 

 

 

 This is a terrific way to serve blueberries.  I tried this recipe back in April of 2006 when I t was first published.  I marked it “fantastic” and have made it several times since then with great success.  I have adapted this recipe from the original in several ways.  It’s  hard to this mess up.  I would also make this recipe using frozen blueberries.

 

It’s not elegant looking but wait until you taste it.  The lemon, almond paste and blueberries are a match made in heaven.

 

 

Lemon  Blueberry Upside-Down Cake

Adapted from Bon Appétit  | April 2006

Blueberry topping

·         1/3- 1/2 cup (packed) golden brown sugar

·         1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces

·         1 1/2 cups fresh blueberries


Lemon-almond butter cake

·         3/4 cup cake flour

·         1/2 teaspoon baking powder

·         4 ounces almond paste (scant 1/2 cup), broken into small pieces .  Make sure this is (SOLO) almond PASTE.

·         1/2 cup sugar

·         3 tablespoons finely grated lemon peel

·         1/2 cup (1 stick) unsalted butter, melted

·         3 large eggs, room temperature

·         1 tsp. vanilla

 

·         http://www.epicurious.com/rd_images/primaryContent/recipe_detail/rd_buckets_divider.gif

preparation

For blueberry topping:
Preheat oven to 350°F. Melt butter in microwave and put in 9-inch-square cake pan with 2-inch-high sides (preferably nonstick) and add brown sugar. Place cake pan over low heat and stir constantly until butter and sugar melt and mixture is smooth and bubbling. Using pot holders, remove pan from heat; cool 15 minutes. Sprinkle blueberries evenly over.

For lemon-almond butter cake:
Sift flour and  baking powder into medium bowl. Combine almond paste, sugar, and lemon peel in bowl of food processor. Mix until almond paste is broken into very small pieces, about 1 minute. Add melted mixing until mixture is smooth and scraping down sides of bowl occasionally.  Add eggs, 1 at a time, beating well and scraping sides of bowl after each addition then add vanilla. Add flour mixture and pulse a few times just until batter is smooth. Spoon batter in dollops over blueberries in pan; spread evenly with offset spatula to smooth.

Bake cake until deep golden and tester inserted into center comes out clean, about 25-30 minutes. Remove from oven; let stand 1 minute. Run small knife around cake to loosen. Place large platter atop pan. Using oven mitts or potholders and using both hands, hold platter and cake pan firmly together and invert; shake gently, allowing cake to settle on platter. Cool at least 20 minutes.

Garnish cake with lemon slices and lemon peel curls, if desired. Serve warm or at room temperature with additional blueberries and whipped cream or ice-cream.

Share Button

GOAT CHEESE PANNA COTTA WITH RHUBARB SOUP

Share Button

We have a great crop of rhubarb and I started thinking of the perfect dessert using rhubarb. Strawberry Rhubarb pie is the default dessert, of course.  But I wanted to try something different.

This panna cotta is my invention since I found nothing close to what I had in mind.  The creaminess and slightly sweet and tangy flavor of the panna cotta works perfectly with the sourness of the rhubarb.  Play around with the amount of sugar and spices you want with the rhubarb.

 I used Goya Guava juice because we always have it around.  It’s great for smoothies!  But you can try this with another juice as well.  Or just use more wine..  Keep an eye on the rhubarb so it isn’t overcooked.  It should keep some of it’s texture.

 

This is an elegant and refreshing summer dessert.  It has met with rave reviews every time I’ve served it.

 

 

 

 

 

GOAT CHEESE PANNA COTTA WITH RHUBARB SOUP

 

 

 

Rhubarb soup

 

1 pound rhubarb cut into ½  inch pieces

½ cup sugar

1 cup white wine

1 2 inch cinnamon stick

1 cup guava juice

1 star anise (optional)

Strawberries washed and cut into small dice for garnish

 

Preheat oven to 350 degrees F

 

In a pot, combine rhubarb and sugar.  Bake, stirring occasionally for 10-15 minutes or until softened but still holding its shape.  

 

Meanwhile, boil wine, juice, cinnamon stick and star anise for 5 minutes and then let it sit.  Pour over the baked rhubarb and chill in refrigerator.

 

 

 

 

PANNA COTTA

 

 

1 cup heavy cream (or if you want to cut down on the cream, use 1/2 cup of heavy cream and 1  1/2 cups of buttermilk.)

1 cup buttermilk cup 

1/3 sugar

8 ounces  creamy goat cheese such as Chevrie

1 packet gelatin

1 vanilla bean or 1  tsp. vanilla extract

 

1.       Bring heavy cream, ½ cup buttermilk and sugar to a simmer in a small saucepan.  Split bean lengthwise and scrape the seeds into the simmering cream mixture.

2.      Meanwhile, sprinkle gelatin over two tablespoons water in a medium sized bowl and leave for 10 minutes.

3.      When the cream has just started to simmer add to the gelatin and mix until the gelatin has dissolved. 

4.      Add remaining buttermilk and goat cheese and mix until creamy.

5.      Divide the panna cotta into 6-6 ounce custard cups and chill for several hours or overnight until set.

 

 

TO ASSEMBLE:

 

 

When ready to serve discard the cinnamon and star anise and divide the soup into 6 bowls.   Run a thin knife around the edge of the ramekins and release them gently unto the soup. 

 

Garnish with the diced strawberry.

 

The black specks in the panna cotta are from the vanilla bean.

 

 

Share Button

MARZIPAN CAKE

Share Button

 

 

 

 This is one of the best cakes you’ll ever make if you love marzipan.  It’s very easy and “wows” people every time I make it.  This cake remains moist and delicious for several days.

MARZIPAN CAKE  serves 10

 

1- 8-ounce can almond paste (I use Solo):  DON’T BUY ALMOND FILLING!

¾  cup sugar

1 stick  unsalted butter (room temperature): (I microwave until almost melted)

4 large eggs

1 teaspoon vanilla extract

¾ cup flour

1 ¼ teaspoons baking powder (sifted )

¼ teaspoon salt

 

  1. Preheat oven to 350 ? F.  Butter and flour 9 inch diameter cake pan with 2-inch sides.  Line bottom with waxed paper. 
  2. Break almond paste into 4 equal pieces.  Take one teaspoon or so to taste! Place in food processor with sugar and blend until paste is ground to size of sugar granules, about a minute.
  3.  Add butter and process until soft paste forms.  Beat eggs  into marzipan mixture one at a time and then add vanilla.  Sift flour, baking powder and salt and pulse 8-10 times u until just incorporated.
  4. Pour into prepared pan.
  5. Bake cake until brown and tester comes out clean (about 35-40 minutes).  Cool 10 minutes, turn over unto rack.  Peel off paper and cool completely
  6. I either sprinkle with confectioners sugar or glaze with a chocolate ganache.

 

For Ganache: 

 

6 ounces dark chocolate (I use Giradelli chocolate chips 60% or Lindt bars 70%)

¼ cup heavy cream or 2 TBS butter

1 TBS light corn syrup

Whole almonds for garnish

 

  1. Melt chocolate, cream and corn syrup together in microwave.  Stop microwaving before the chocolate is entirely melted and then stir it until the last pieces melt.
  2. Wait until it is thick enough to spread and pour it carefully in rounds over the top of the cooled cake.  Spread it gently to cover the top and sides of the cake.
  3. Garnish with whole almonds.

 

Share Button

Banana Bourbon Bread Pudding with Fudge Sauce

Share Button

Banana Bourbon Bread Pudding with fudge sauce:  serves 8-10 people 

This is a great recipe that uses those really ripe bananas that are beginning to perfume the whole house. Next time you are on the verge of throwing out those brown bananas… don’t!  This is a really quick and easy recipe which can be adjusted easily to suit your wishes

 

                                                  cimg0305.JPG        

 

 

 

                                                                        Continue Reading…

Share Button

A Great Gingerbread Recipe

Share Button

Gingerbread has a homey and wonderful smell as it’s baking.  This recipe is from Bon Appetit May 2004 and it was passed on to me by my friend Meggin who loves to cook and share recipes as much as I do.  It’s called: 

RICH AND STICKY GINGERBREAD WITH MARMALADE and that describes it pretty well except for the crystallized ginger and raisins that add some great flavor and texture.  This is a must try recipe if you love gingerbread.  Meggin likes it with applesauce the way her mother served it.  I love it plain and my family prefers it with whipped cream.  If you’re interested in trying it, click on the link and you’ll find the epicurious.com recipe. Let me know how you like it.  This recipe takes self-rising flour but I use regular all purpose flour and add 1 Tablespoon baking soda and a little salt.

Share Button

Raspberry Upside Down Cake

Share Button

We are fortunate enough to have a bumper crop of ripe raspberries. This long fall means the crop keeps producing and we keep eating. Finding good recipes is always fun and today I came up with this terrific and easy cake recipe.

 

Raspberry Upside Down Cake

Preheat oven to 350 degrees F

Raspberry topping:

1/2 cup light brown sugar

1/4 cup (1/2 stick) butter

3 cups raspberries

Lemon-Almond Cake

 1  8 oz. can almond paste (I use Solo)  minus a couple spoonfuls that you need to taste.

1/4 cup sugar

3 TBS grated lemon peel

1 TBS vanilla

1/2 cup room temperature butter (or melted)

3 large eggs

1 cup cake flour

1 tsp baking powder

For topping:

1.  Melt the butter in an 8 inch ovenproof skillet.  I use my cast iron skillet.

2. Add brown sugar and mix together for a few minutes while slowly frying.

3.  Remove from heat and let cool.

Cake batter:

1.  In food processor mix together sugar and almond paste.

2.  Add butter and mix together.

3.  Add eggs one at a time, incorporating each one before adding the next.

4.  Add the lemon peel and vanilla and process for few more seconds.

5. Sift together flour and baking powder and with a spatula mix into the batter so that is   doesn’t get over beaten. 

 

To assemble:

 Once the butter brown sugar mixture has cooled, add 3 cups of raspberries and spread evenly over the butter mixture.  Spoon the batter over the raspberries spreading it evenly with a spatula.

Bake for 35-40 minutes or until tester inserted into top of cake (not through raspberries)  comes out clean.  Let sit for a couple minutes and then carefully invert unto platter.  Serve warm or at room temperature with ice cream or whipped cream.

 

 

Share Button