Lake Lure Cottage Kitchen

What could be better than rich chocolate brownies with a sweet and tart cheesecake topping?  That would be the same with a hit of fresh raspberries.  I have been cleaning and organizing the Florida house in preparation for our return to Lake Lure.  In the little used cabinet over the refrigerator I rediscovered my notebook of recipes from a whole live time ago.  Yellowed pages, stained and annotated by a younger me, brought back memories of the young wife and mother I used to be.  Dishes that I have not prepared in years reminded me of specific dinners with friends and family.

This brownie recipe is one of them .  It is an old recipe from Gourmet Magazine.  They are relatively easy to make; only requiring a few steps to make the layers.  My husband has always claimed the brownie prowess in our family.  He won a blue ribbon from 4-H for his recipe as a child.  But he is considering  yielding his status as “Brownie Expert” after tasting this rendition.  To me, the cream cheese layer lightens the richness of the chocolate brownie.  In addition, raspberries go so well with chocolate.

I feel like I have found a treasure trove of memories through recipes.  Another recipe I will share soon is my Texas Pecan Torte.  It was a dinner party favorite for many years.  I just hope our diets can survive this onslaught.

RASPBERRY CHEESECAKE BROWNIES

For Brownie Batter:
4 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter
1 1/4 cup sugar
3 large eggs
1 1/2 teaspoon vanilla
3/4 teaspoon salt
3/4 cup all-purpose flour

For Cheesecake Topping:
8 ounces cream cheese, softened
2/3 cup sugar
2 teaspoons fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons all-purpose flour

1 1/2 cups raspberries
1 tablespoon sugar

Preheat oven to 350 degrees F. and butter and flour a 13-by 9-inch baking pan.

Make Brownie Batter:
In a metal bowl set over a pan of barely simmering water melt chocolates with butter, stirring, and cool.  Whisk in sugar and eggs, 1 at a time, and whisk in vanilla and salt.  Whisk in flour until just combined and spread batter evenly in prepared pan.

Make Cheesecake topping:
In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt.  Beat in flour and spread mixture in an even layer over batter.
Scatter raspberries over topping and sprinkle with sugar.

Bake brownies in middle of oven 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it.  Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight.

Cut brownies into bars and sprinkle with confections’ sugar if desired.  Serve brownies cold or at room temperature.  Makes about 24 brownies.

Printable recipe

 

 

 

 

I decided to make a dessert with what I had on hand.  I don’t often use canned pie filling, but at Christmas time I bought a can of raspberry pie filling to make a breakfast pastry.  I never got around to using that recipe; can’t even find it now.   The can of raspberry pie filling has been sitting in my pantry for a while now.  One of my favorite desserts is Ina Garten’s Apple Crostata.  Why couldn’t I substitute raspberry pie filling for the apples?     It sounded like a winner to me.

Just don’t expect it to look like this apple crostata above.  You see, I neglected to take into consideration that the apples were raw and not juicy when added to the pastry circle.  They released their juices while baking but never became runny.  The canned raspberry was juicy from the beginning.  It resulted in leakage and expansion.

Thank goodness I baked the tart on parchment paper.  It was easy to clean up the errant juices.  As a matter of fact, this tasted really good.  So here is my mistake in all of its messy glory.  I’ve had two pieces so far.  Next time I think I will bake it in a pie pan.  The canned raspberry pie filling has potential.

 

RASPBERRY TART

For the Pastry:
1 cup all-purpose flour
1/8 cup sugar
1/4 tsp salt
4 Tbls. cold butter
4 Tbls. vegetable shortening
2 Tbls. ice water

For the Filling and Topping:

1 18 ounce can of raspberry pie filling

1/4 cup flour
1/4 cup sugar
1/4 tsp salt
1/4 tsp cinnamon
4 Tbls cold butter, diced
1/4 cup sliced or slivered almonds

Preheat oven to 450 degrees F.

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade.  Pulse a few times to combine.  Add the butter and toss quickly with your fingers to coat each cube of butter with the flour.  Pulse 12 to 15 times, or until the butter is the size of peas.  With the motor running, add the 2 Tablespoons of ice water all at once through the feed tube.  Keep hitting the pulse button to combine, but stop the machine just before the dough comes together.  Turn the dough out onto a well-floured board and form into a disk.  Wrap with plastic and refrigerate for at least an hour.

Roll the pastry into an 11-inch circle on a lightly floured surface.  Transfer it to a baking sheet lined with parchment paper.  Alternately, place in a 9″ pie pan, trim and flute the edges.  If cooking on the parchment paper, add the pie filling to the center of the pastry circle leaving a 1 1/2 ” border.  Fold the edges up over the pie filling, pleating as you go.

Combine the flour, sugar, salt, and cinnamon in the bowl of a food processor fitted with a steel blade.  Add the butter and pulse until the mixture is crumbly.  Pour into a bowl, add the almonds and rub it with your fingers until it starts holding together.  Sprinkle evenly on the pie filling whether on parchment paper or in the pie shell.

Bake the tart in the hot oven for 20 to 25 minutes.  Remove and cool before serving.

Printable recipe

 

This has been a difficult post to write.  I just deleted my original first paragraph that was full of disillusionment in this recipe and the way I executed it.  I literally thought I had “executed” the cake.  But after time away from the results and taste testing a few times, I feel better about the cake and can pass on a few tips to you to make it better than my experiment.

This Blood Orange and Rosemary Cake is featured in my new favorite cookbook What Katie Ate.  Katie Quinn Davies is an Irish transplant to Australia and is a very talented photographer and food blogger with a blog of the same name.  I was transfixed by the picture of this cake in her cookbook.  The blood oranges leant a beautiful bright pink to the frosting on her cake.  I knew it would be one of the first recipes I would make.  But I had to wait until blood oranges were in season.  They finally arrived at our supermarket this week.

I followed the recipe to a tee.  I noted that the three eggs that were listed in the ingredients were not mentioned in the written directions.  But I pretty much know when to add eggs to a batter.  I also discovered that you can go to this page on the internet to find the corrections to the cookbook.  I felt like 400 degrees was too hot to bake a cake.  I was right, especially in my oven.  Before I could rescue the cake the edges were blackened.  In my photos you can see that my cake looks like chocolate.  That is actually scorched batter.

When I poured the orange syrup over the cake the pulp in it stayed on the top and made funny ridges under the too runny frosting that I added later.  Straining it in a fine sieve would have been a good idea. Also the color of the frosting was not as vibrant as I would have liked so I added more blood orange juice, which thinned the frosting too much.  That was the only diversion from the recipe.  So I learned a lot.  The texture of the cake is good.  When I first tasted it, I thought the rosemary was a bit overpowering.  The directions call for three sprigs of rosemary.  How large are the sprigs?  I think mine were too large.  But after an hour or two David said “You know, this cake is growing on me”.  I began enjoying it too and feel that it has great potential.  It makes a great, not too sweet, treat with tea or coffee.  I had a piece for breakfast this morning.  So here it is- not looking as great as Katie’s cake.

But I do want to try it again.  Here is the recipe if you would like to give it a try.  I’ve added my changes in italics.

BLOOD ORANGE AND ROSEMARY CAKE

2 sticks unsalted butter, softened
1 cup superfine sugar – 1 cup sugar
2 teaspoons cointreau – triple sec
3 large eggs
1 blood orange, peeled, pith removed and cut into segments
1 orange, peeled, pith removed and cut into segments
3 sprigs rosemary, leaves picked – 2 tablespoons
2 cups all-purpose flour, sifted
2 teaspoons baking powder, sifted

Blood Orange Syrup:
Juice of 2 blood oranges – strain through fine sieve
Juice of 2 oranges – strain through fine sieve
1 tablespoon sugar

Blood Orange Frosting:
Juice of 1 blood orange
2 cups confectioners’ sugar, sifted

Preheat the oven to 400 F ( I would recommend 350 F).  Grease a 6 cup capacity bundt pan (alternatively, grease and line a 9-inch sprinform cake pan).

Use an electric mixer to cream the butter and sugar for 10 minutes until light and creamy.  Add the Cointreau (Triple Sec) and the 3 eggs beaten and beat until combined.

Whizz the blood orange, orange and rosemary in a food processor until the rosemary leaves are finely chopped and the oranges are blended to a pulp.  Add to the butter and sugar mixture and beat together on low speed until combined.

In a separate bowl, mix together the flour and baking poser.  With the mixer on low speed, gradually add the flour mixture to the butter until everything is well incorporated.

Pour the cake batter into the prepared pan.  Bake for 45-50 minutes or until the top is golden and a skewer inserted into the center comes out clean.

Meanwhile, to make the blood orange syrup, place the ingredients in a saucepan and bring to a boil, stirring constantly.  Reduce the heat to medium and simmer, stirring occasionally, for 10-15 minutes or until the sugar has dissolved and the syrup has reduced by about a third.  Strain syrup through a fine sieve and return to saucepan and keep warm while cake is baking.

Leave the cake to cool a little before transferring it to a wire rack.  Place a plate underneath the rack to catch any drips, then prick the top of the cake with a skewer, spoon the warm syrup over the cake and leave it to be absorbed.

Make the frosting by combining the blood orange juice and confectioners’ sugar until smooth.  Drizzle the frosting all over the cooled cake, then chill the cake in the fridge for 20 minutes before serving.

Printable recipe

 

While we were in Paris last summer I bought a silicone financier pan from Dehillerin, the iconic kitchen supply store.  I have regretted not buying the individual financier tin molds ever since.  Financiers are small cakes made in Paris bakeries in the shape of gold bars.  They were originally sold in the financial district to busy businessmen who wanted a quick snack on the go.

I have a friend here in Florida whose mother was an expert chocolate maker.  Stephanie inherited all of her mother’s chocolate molds.   I was describing the rectangular financier molds to her and she said that she would look through her collection to see if she had any.  To my surprise and delight I received this gift from Stephanie.

The fluted molds are so beautiful.  I feel honored that she wanted to share them with me.  Stephanie’s  mother was not only an exceptional baker, she was also a hat model in New York City.  Looking at Stephanie,with her beautiful sculpted cheek bones and wide smile, I can understand why her mother’s visage would be perfect for modeling hats.  Does anyone model hats anymore?  I doubt it.

Traditionally financiers are made with browned butter, almond meal and confectioner’s sugar.  That combination makes a delicious cake.  I have become addicted to them.  You can make your own almond meal by grinding almonds into a fine mix or you can buy almond meal at most health food or specialty grocery stores.  You can make them plain or add fruit such as raspberries or blueberries to the top.  I have even made a savory financier using sage leaves and walnuts.  See that recipe here.  This recipe came from Joy of Baking and there is a great video included with the recipe.

RASPBERRY FINANCIERS (From Joy of Baking)

1/2 cup unsalted butter
1/4 cup all purpose-flour
1/2 cup ground almonds (can use almond meal/flour)
3/4 cup confectioners (powdered or icing) sugar, sifted
1/8 teaspoon salt
3 large egg whites, lightly beaten
1/2 teaspoon pure vanilla extract

Fresh berries (optional)

Preheat the oven to 400 degrees F (200 degrees C) with the oven rack in the center of the oven. Place 12 rectangular or boat shaped tartlet molds (each holds about 2 tablespoons of batter) on a baking sheet. (Can also use mini muffin cups.)

Place the butter in a small light colored saucepan over medium heat. Once the butter has melted let it come to a boil, swirling the pan occasionally. As it boils you will notice that a foam will appear on the butter’s surface. Continue to cook the butter until it looks clear and the milk solids have dropped to the bottom of the pan and have turned golden brown. Remove from heat and immediately pour through a cheesecloth-lined strainer. Let cool to room temperature. You will need 1/3 cup (80 ml) of brown butter. Use the leftover brown butter to butter the molds (use a pastry brush).

In a large bowl whisk together the flour, ground almonds, confectioners sugar, and salt. Make a well in the center and fold in the lightly beaten egg whites, vanilla, and the brown butter. Fill each mold almost to the rim and bake for about 4 minutes (batter is set around the edges but still soft in the center). Remove from the oven and gently place one or two fresh raspberries on top of each. Bake a further 5-7 minutes or until the Financiers have become golden brown around the edges and are springy to the touch. Remove from oven and let cool on a wire rack. These are best eaten warm from the oven, but they can be covered and stored for a few days at room temperature or in the refrigerator.

Makes about 12 Financiers.

Printable recipe

 

I was inspired to make these cookies this year by my friend Maxine.  Rugalach is a traditional Jewish dessert served during Hanakkuh.  But it is also a cookie that originated in Eastern Europe and was embraced by many ethnicities.  My Mother made a similar cookie with leftover pie dough.  It is interesting that so many traditions were shared by various immigrants to our country.  I remember as a child loving the rolled dough pieces with cinnamon more than the pie that was the reason for their existence.

 

 

Rugelach are made with a pastry that includes cream cheese.  The filling usually includes apricot jelly, ground walnuts and sometimes chocolate.  Because I love chocolate, that was a necessary  inclusion.  I made the pastry one day while I also made the dough for my sugar cookies.  It made it easy the next morning to pull each wrapped dough out of the refrigerator as I needed it.  All was finished by noon.

 

 

Here are some of the snowflake sugar cookies.

 

 

The rest of the sugar cookies, above.  It is nice to have a variety of cookies ready for the Grandkids.  My heart is full of gratitude that I can hold them close this year.  The events of the past week have broken my heart.

 

RUGELACH (Martha Stewart)

For the Dough
8 ounces (2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/2 cup sugar
3 large egg yolks
1 teaspoon pur vanilla extract
Pinch of coarse salt
2 1/3 cups all-purpose flour, plus more for rolling out dough

For the Filling
4 ounces walnuts
1/2 cup sugar
Pinch of cinnamon
Pinch of salt
12 ounces apricot jelly, melted*
2 cups mini semi-sweet chocolate chips, or currants or a combination

For the Finishing
1 large egg, lightly beaten
1/4 cup fine sanding sugar

Directions

1. Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed.  Add sugar, and beat until fluffy.  Beat in egg yolks, on at a time, beating to combine after each addition.  Add vanilla and salt, and beat to combine.  Reduce speed to low, and beat in flour.  Remove from bowl, and divide into 3 pieces on a lightly floured surface.  Pat into disks, and wrap in plastic wrap.  Refrigerate for at least 1 hour, and up to overnight.

2. Make the filling;  In a food processor, combine walnuts, sugar, cinnamon, and salt,  Pulse until fine.

3. Preheat the oven to 350 degrees F.  Line baking sheets with Silpats or parchment paper.  On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick.  Brush evenly with jelly.  Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips.  Using the rolling pin, gently roll over filling to press.

4. Cut the round into 16 equal-sized wedges.  Beginning at the large base of each wedge, roll to enclose filling, forming crescent shapes.  Pinch to seal.  Place on prepared baking sheets.  Repeat with remaining dough and filling ingredients.  Brush tops with beaten egg, and sprinkle with sanding sugar.  Bake until golden brown 20 to 25 minutes.
* I did not use all of the apricot jelly.  I just smeared a thin layer on each of the rounds.

 

ICED SUGAR COOKIES

Makes 24 to 36 cookies

2 1/2 cups cake flour, plus more for dusting
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1-pound box confectioners’ sugar
2 tablespoons meringue powder (Available at Michael’s)
Nonpareils, for decorating (optional)

1. Sift the flour, baking powder and salt into a medium bowl.

2. Beat the butter and granulated sugar in a large bowl witha mixer on medium-high speed until light and fluffy, 3 to 5 minutes.  Add the egg and vanilla and beat until incorporated.  Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated.  Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.

3. Line 2 baking sheets with parchment paper.  Working with 1 piece of dough at a time, lightly dust the dough with flour and roll out between 2 pieces of parchment paper until about 1/8-inch thick.  Refrigerate until slightly firm, about 15 minutes.  Cut out shapes using 2-to-4 inch cookie cutters and transfer to the prepared baking sheets.  Gather the scraps and refrigerate until firm; reroll once to cut out more cookies.  Refrigerate the cutouts until firm, about 30 minutes.

4. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.  Bake the cookies, switching the position of the pans halfway through, until just golden, 13 to 15 minutes.  Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

5. Meanwhile, make the icing; Sift the confectioners’ sugar and meringue powder into a large bowl.  Beat in 6 tablespoons water with a mixer on medium speed until soft, glossy peaks form.  Spread on the cookies and decorate with nonpareils.  Let set, about 1 hour.

 

Printable recipe: Rugelach

Printable recipe Iced Sugar Cookies