Coconut Oil Coffee?

My friends at Allrecipes.com posted this very intriguing video for what they’re calling “Coconut Oil Coffee.” As some of you may know, I’ve recently admitted to having a coconut oil and coconut milk obsession, so I really want to try this, but before I do, I thought I’d find out if any of you have tried this strange brew yet. Well, have you? If so, I’d love to hear what you thought. I’ll probably try it anyway, but thought it’d be fun get some of your opinions first. Thanks in advance!

Strawberry Ice Cream – This is So Not Cheating

Many people consider this type of strawberry ice cream recipe a “hack” or a “cheat,” because we’re skipping the more time-consuming and sometimes temperamental egg custard step; but even if I didn’t want to save time, and possibly eggs, I’d still prefer this method.

To be clear, I’m only speaking about this specific flavor of ice cream. For deep, dark chocolate, or butter pecan, I’ll take the classic French-style every time. But, for sweet, juicy strawberries, I’m not a big fan of the subtle egginess you get with the traditional method.

For me it muddles the fruitiness, and coats the tongue a bit too much. When I eat a bowl of this on a blazing hot summer day, I want nothing but pure strawberries and cream goodness. To achieve that you need to include a lot of strawberry puree, and all that extra liquid means the texture will not be quite as luxurious. It’s minor sacrifice.

Feel free to skip the 10-second blending of the cream, but I like how it very slightly thickens the mixture. A few seconds too long however, and you’ll have whipped cream, which is going to give you a frozen mousse effect; not something I’m into personally.

By the way, rumor has it that these make some pretty spectacular ice cream sandwiches, if you can get your hands on some shortbread cookies. So, as we head into another long, hot summer, I hope you give this fast, simple, and very delicious strawberry ice cream recipe a try. Enjoy!

Ingredients:

12 ounces trimmed strawberries (one of those baskets should get you close)

3/4 cup white sugar

very tiny pinch of salt

1 tsp vanilla extract
1 cup milk

2 cups heavy cream

Chocolate Cream Puff Swans – Oh, Mama!

Mother’s Day is coming up soon, and these chocolate ganache-filled cream puff swans would be a great way to say thanks to her for that whole giving you life thing. I think once she tastes them, she’ll agree that it was all worth it after all.

This is mostly a technique video, as these beautiful birds would work with any number of fillings. Pastry cream, lemon curd, mousse, and fresh fruit are all perfect with this pâte à choux delivery system. This classic French dough has a thousand uses, and must be mastered by any serious cook. 

By the way, these are much better chilled, so make them an hour or two ahead. The one I eat in the video wasn’t well chilled, and you can see was pretty soft. Once cold, the chocolate ganache becomes very truffle-like, the whipped cream firms up, and you get something much more toothsome. So whether you do these for Mother's Day or not, I really hope you give these a try soon. Enjoy!

Pâte à Choux (Cream Puff Dough)

*enough for about 8-10 “swans”

1/2 cup water

1 tsp sugar

4 tablespoons unsalted butter

pinch salt

1/2 cup flour

2 eggs
*Bake "bodies" at 425 F. for 20-25 minutes, necks for about 12 minutes

For the ganache (makes extra):

4 oz dark chocolate, chopped

4 oz boiling heavy cream

For the whipped cream:

1 cup very cold heavy cream

1 tsp vanilla

1 tbsp sugar or to taste

*whip cream to soft peaks, add sugar, and whip to firm peaks

Award-Winning Pecan Pie...Allegedly

I wish I had a better story for how I developed this great pecan pie recipe, besides that I adapted it from one I saw in a Food & Wine article, which according to some guy I don’t remember, may have won a prize in the Texas State Fair. Like I said, the story needs some embellishing.

Nevertheless, this is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp.

I used less sugar/corn syrup than most popular recipes, but I highly doubt you’ll notice, especially with that little, but not too little, scoop of ice cream on top. Some people swear by whipped cream, but I'll take the denser, colder option every time.

As I mentioned in the video, April is National Pecan Month, and what better way to celebrate than with America’s favorite pecan recipe? I really hope you give this a try soon. Enjoy!

Ingredients for one pie:
Enough pie dough for a 9 1/2 inch glass pie dish (get recipe here)

*Pie shell should be pre-baked as shown.

2 cups pecan halves

1/2 cup butter (4 oz)

1 cup light brown sugar

1/2 cup white sugar

1/2 cup light corn syrup

1/2 tsp fine salt

1 tsp vanilla

1 tbsp bourbon

2 tbsp milk

3 tbsp flour
3 large eggs

*Bake at 350 F. for about 45 minutes, or until browned and set.

Easter Eggshell Cupcakes!

My lovely and talented friends at Allrecipes.com have come up with a way to combine two of my all-time favorite things; colored Easter eggs and cupcakes! Okay, so the first part of that wasn't true, but neither was the second part. However, if you're into this kind of seasonal foodcraft, and apparently many of you are, then I think this would make a brilliant addition to your Easter baskets. Enjoy!

Tiramisu – It Will Pick You Up and Not Let You Down

In addition to being an incredible tasting dessert, Tiramisu also offers the perfect segue when you’re trying to steer the Valentine’s dinner conversation towards spicier subjects. Please feel free to embellish the following history to further enhance the version your sweetheart hears.

Tiramisu was invented in an Italian brothel, where it was a popular snack with customers looking for a little restorative treat after certain strenuous activities. Tiramisu actually means “pick-me-up,” which of course makes it the best culinary double entendre in history.

Besides the great story, it really is the perfect romantic occasion dessert. This heady, mood-elevating concoction is a rich and deeply satisfying, yet remarkably light in texture. I know someone will ask, so yes you can use regular cream cheese, but mascarpone is far superior, and it is Valentine’s Day after all.

As far as the booze goes, I used Marsala, but it also works beautifully with amoretti, rum, brandy, or even Bailey’s. The other key liquid in this is the espresso, and I highly recommend that’s what you use. Regular coffee doesn’t have the same punch. You can use instant, but the last time I checked there was literally a café on every corner of every city.

I did these as two, rather large individual portions, but this could be easily stretched into four cups, or layered in a square baking dish, as is more traditional. Don’t over-think it; no matter what you use, it’s basically three layers of mascarpone mixture around two layers of coffee-dipped ladyfingers. 

They say you can tell how good your Valentine's dessert was, by whether or not you end up also having to cook breakfast. Which reminds me, if you make this, be sure to not use up the last of the eggs. I really hope you give this tiramisu a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

1/2 cup espresso with 2 tbsp Marsala wine for dipping cookies

10 or 12 ladyfinger cookies, broken in half if making cups

2 large egg yolks

2 tablespoons plus one teaspoon white sugar

1/2 tsp vanilla

pinch of salt

3/4 cup mascarpone cheese (6 oz)

2 large egg whites

cocoa for dusting

dark chocolate for shaving

Happy National Chocolate Cake Day Eve

Monday is National Chocolate Cake Day, and ever since I posted this Chocolate Sour Cream Bundt Cake last year, the emails have been coming in with one rave review after another. As you’ll see if you check the original post here, I can’t take credit for the recipe, but I am happy to field the compliments. Anyway, if you’re looking for a great chocolate cake with which to celebrate everyone’s favorite chocolate cake-related holiday, then I hope you give this a try. Enjoy!

Pumpkin Cheesecake – Giving Thanks for Cheap and Easy to Use Kitchen Gadgets

I’d rather eat vegan for a week than write a blog post on why pumpkin cheesecakes crack, but I’m more than happy to explain how to get that perfect, creamy-custardy, probably-won’t-crack doneness you all deserve. Use a digital thermometer. Okay, that was a little anticlimactic, but it really is that simple.

If you turn off the heat when the cheesecake’s internal temp is between 155-160 F., and let it cool slowly in the warm oven, you should get exactly what you see here. The reason a thermometer is so key, is that going just by sight is hard to do. Even at 155 F., a cheesecake has a fairly jiggly middle, and really does look undercooked. Many cooks get scared and leave it in for a few more minutes, which can make all the difference.

This should take anywhere from 1 1/2 to 2 hours. Many factors are involved, but a big one is the temperature of your cheese and eggs. Mine were cold, which not only makes mixing harder, but also will increase cooking time, as a room temp batter starts cooking sooner. So, to recap, use a thermometer.

That covers the cheesecake, but what about the ginger snap crust? It was okay. The flavor was great, but it got a little gritty and gummy, and I'm not sure which, if any, of the thirty-five ingredients in the cookies was responsible. Maybe a little pre-baking would help, but I can't pretend to be overly concerned. Feel free to improve, or just go graham cracker.

This recipe was adapted from one found on my friend Elise’s blog, Simply Recipes. She’s one of my all-time favorites (food bloggers and people), and I insist you head over there to check out her gorgeous version as well. I (we) hope you give this easy pumpkin cheesecake a try soon. Enjoy!

Ingredients for 1 Pumpkin Cheesecake (10 slices)
Note: This is not a classic, dense, NY-style cheesecake, and has more of a creamy, custardy texture.

For the crust:

2 cups gingersnap crumbs

3 tbsp all-purpose flour

1/2 cup brown sugar

1/4 cup melted butter

1 large egg yolk

Filling

4 (8-oz) packages cream cheese, room temp

1 cup packed brown sugar

1/2 cup white sugar

2 (15-oz) cans pure pumpkin puree

4 large eggs

2 large egg yolks

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon salt

1 tablespoon vanilla extract

1 tablespoons bourbon whiskey

1/4 cup all purpose flour

*Bake at 325 degrees F. for 1 1/2 to 2 hours, or until internal temp is between 155-160 F. Let cool in warm oven, with door cracked.

Apple & Cheddar Cheese Soufflés – Great for People Who Stink at Folding Egg Whites

After doing such a great job folding the egg whites into this apple and cheddar soufflé batter, I celebrated by dropping a measuring cup into the bowl. By the time I fished it out, cleaned the sides of the bowl, and shook my fist at the heavens, I’d lost a lot of micro-bubbles.

I pressed on, and despite my tragic encounter with gravity, the resulting soufflés were simply fabulous, which just goes to show that maybe we need to relax about this whole folding thing. Sure, more bubbles would make it go a little higher, but if you’ve never made a soufflé before, I hope this gives you some new-found courage.

By the way, I don’t know why most similar recipes call for extra egg whites. Actually, I do know; it’s to make them more visually impressive, but I think this dilutes the flavor. I use about half the egg whites normally called for, and these are still light as a feather.

If you decide to give these a whirl, please promise me you'll use a great cheddar. I used a sharp and creamy Cabot, but any other quality, aged cheddar will work. These apple cheddar soufflés are very versatile, and would make a great appetizer, a special holiday brunch starter, or deliciously different dessert. I hope you give them a try soon. Enjoy!

Ingredients for 4  (I used Le Creuset 4 3/4-ounce size):

For the apples:

1 tbsp butter, heated until edges start to turn brown

1 apple, cubed

1 tbsp sugar

For the batter:

2 tbsp flour

2 tbsp butter

1 cup milk

1/2 tsp salt

pinch freshly ground black pepper

pinch cayenne
pinch nutmeg

3 oz sharp white cheddar, or almost 1 cup grated

2 eggs, separated

Bake at 400 degrees F.  for about 22 minutes

*Assuming you don’t drop a measuring cup into your folded egg white fluffed batter, you should have about 2 cups of batter. You can divide each 1/2 cup portion into whatever sized ramekin you have, but a 4 3/4 to 5 oz size is ideal. Basically, when it’s fully puffed and browned, it’s done. And for goodness sake, serve very warm, but not piping hot!

Chia Chocolate Pudding – Sort of a Pet Project

If you’re my age, you can’t hear the word “chia” without thinking of the famous 1980’s commercial, and its “cha cha cha chia” jingle. That did make it a little tougher taking this seed seriously as a legitimate recipe ingredient, but as long as you manage expectations, it proved its worth beyond a gardening option for lazy people.

If you’re looking for a rich and decadent chocolate pudding then keep moving. As nutritious as this “superfood” is supposed to be, you can’t expect the same results substituting bird seeds for eggs, butter, and cream. That said, if you’re craving something sweet, relatively chocolately, and comparatively healthful, then chia seeds may be a good option.

Chia seeds are all the rage right now, and are usually seen in breakfast pudding form. In fact, I learned about them after seeing this on my friend Elizabeth’s blog, Saffron Lane. I’ve never been a big breakfast pudding guy, so I decide to do a dessert for my first attempt. Plus, I needed an excuse to use chocolate covered hemp seeds.

They're incredible easy to work with, and I look forward to doing more experiments. If you have any tips or tricks I should know about, please feel free to pop off. And if you’ve never tried using chia seeds before (the pet plant doesn’t count), I hope you give this a try soon. Enjoy!

Ingredients for 2 servings:

1/4 cup chia seeds

1 tablespoon brown sugar

1 tablespoon white sugar

2 tablespoons cocoa powder

1/2 teaspoon instant coffee

1/4 tsp vanilla

a few grains of salt

1 cup milk
chocolate covered hemp seeds, optional

Cronuts! Part 2: The Sights and Sounds

As promised, here’s the finale to our two-part cronut extravaganza! The series concludes with me frying the two batches – the first half fried as prepared in the last video, but the second half of the dough received an additional tri-fold, which resulted in a much higher, but less crispy cronuts.

Both were very good, and the second batch was more impressive looking, but I’m thinking that for a true croissant/doughnut hybrid, thinner and with less layers may be the way to go. 

Of course, if you’re going to fill yours with vanilla custard, as is the custom in NYC, then the taller, airier cronut is probably a better delivery system. Rest assured, further exploration is inevitable.

In case you’re wondering, the second half of the dough was frozen overnight, and then thawed in the fridge until soft enough to work with, so it seems as though making and freezing this would not be problem. I hope you give this a try soon. Enjoy!

Note: These cronuts were fried in grapeseed oil, at 350 degrees F. for about 1 1/2 to 2 minutes per side. Click here to watch Part 1.

View the complete recipe

Cronuts! The Doughnuts That Make People Go Nuts! Part 1: The Dough

I’m assuming that since you’re on a food blog you've probably heard about “cronuts,” but just in case, here’s a quick review. 

This croissant/doughnut hybrid was invented by Dominique Ansel at the Dominique Ansel Bakery in New York City. It became an overnight sensation, and now people stand in line for hours just for a chance at getting one of the precious few that are made each day.

Why all the hype? Very simple – it has the shape and flavor of a doughnut, yet features the crispy, flaky texture of a buttery croissant. What’s not to hype? Anyway, after seeing like two dozen new reports on the craze, and receiving a scary number of food wishes for it, I decided to give it a go, if for no other reason than to save a few of my NYC friends the humiliation of being Instagrammed standing in that line.

Since I’ve never tasted a cronut, what follows is purely an educated guess, but I think I got pretty close. Maybe one of you New Yorkers will mail me one, so I know for sure? My game plan was simple. Make a slightly sweet, yeasty, doughnut-esque dough, which I’d then layer with butter, using the classic croissant technique.

It’s a procedure I do all the time, as in once, back in culinary school, thirty years ago. So, instead of going by the book, or even looking in a book, I winged it, and not only that, I streamlined things too. Instead painstakingly pounding out perfectly sized slabs of cold butter, I decided to try simply spreading softened butter instead. I also threw caution to the wind, and pulled off the rare and terrifying “double fold and turn,” and lived to tell the tale.

Like I said in the video, we’ll cover the final results in Part 2, but spoiler alert…these were awesome. I did two different versions, one regular, and one with an extra “fold and turn” which resulted in a taller, and even more impressive cronut. Stay tuned!

Ingredients for 16 Cronuts:

1 package dry active yeast (2 1/4 tsp)

1/2 cup warm water (105 degrees F.)

1 teaspoon fine salt

2 rounded tablespoons white sugar (add an extra if you want a sweeter 'nut)

1/2 cup milk

2 tablespoons melted butter

1 teaspoon of vanilla extract

1 large egg

1/8 teaspoon ground nutmeg

1 pound all-purpose flour, more as needed

6 ounces soft, unsalted, "European-style" butter (12 tablespoons)

Fist steps:

- Combine yeast and warm water, and let sit five minutes.

- Add the rest of the ingredients, except for the flour and the European-style butter, and whisk to combine.

- Add the flour, and knead for about three minutes or until a soft sticky dough ball forms.

- Wrap dough in plastic, and refrigerate for 20 minutes.

- Roll dough out into roughly a 18 x 9-inch rectangle.

- Proceed with butter as shown!

View the complete recipe

“Minute” Chocolate Mug Cake – Can You Really Make Cake in 60 seconds?

No, it actually takes 45 seconds! Turns out I was wrong about mug cakes. I’ve had the belief over the past few decades, that a decent mini chocolate cake from a microwave was impossible. I based this on the fact that every example I’d come across had the texture of a hockey puck.

I assumed the cause was the microwave’s ultra-violent thermodynamics, and that there was nothing anyone could do about it, but then I got to thinking. Maybe there was a way to tweak the existing recipes out there to minimize this problem. Long story short, I tweaked an existing recipe, which minimized the problem.

The secrets were using smaller amounts of batter, and cooking for way less time than has been suggested by others. Once you’ve boiled off all the water in the batter, you are totally screwed, so the idea here is to just barely get to the point of doneness, and stop. For me that was exactly 45 seconds.

I’ve included the power data here, so you can compare it to your microwave. Apparently, I have a 1,100-watt model, which is a very common rating, but of course, if yours is much more or less powerful, you will have to do a few tests to figure out your ideal time.

Now, is this as good as a traditionally baked chocolate cake? Of course not, but it’s certainly close enough. And when you consider the fact it literally takes only a few minutes to make, this should find its way into your summer dessert recipe rotation. I hope you give it a try soon. Enjoy!

Ingredients for 2 chocolate mug cakes:

1 large egg

1/4 cup sugar

pinch salt

2 tbsp unsweetened cocoa powder

1 tbsp vegetable oil

2 tbsp melted butter

1/8 tsp vanilla extract (I forgot to add, and it was fine, but I’d put a few drops to be safe)

- Stir well, then add:

1 tbsp shredded coconut (I used unsweetened)

2 tbsp toasted sliced almonds

1 or 2 tbsp mini semi-sweet chocolate chips (I used 1, but it could have used a few more chips)

3 tbsp milk

- Stir well, then add:

1/4 cup flour mixed with 1/4 tsp baking powder

- Pour into 2 coffee cups and microwave on full power for 45 seconds

View the complete recipe

No-Bake Cheesecake Flag Cake – Let Your Fruit Flag Fly!

I’ve been avoiding doing a no-bake cheesecake recipe, despite the many food wishes for it, simply because I love the dense, rich texture of the traditional baked version so much that it seems almost a crime to do something like this instead.

That’s a silly attitude, as these are two entirely different desserts, and since I needed a white canvas on which to demo the fruity, 4th of July flag design seen herein, I decided to go for it. The fact that we just had our first real heat wave of the summer didn’t hurt either.

That you can make this lovely, sweet treat without turning on the oven is probably enough of a reason to give this serious consideration. Besides the taste and texture, I think your guests will enjoy the iconic stars and stripes design provided by the fresh blueberries and strawberries.

Everyone knows that if you eat enough fresh fruit with a dessert, it cancels out the negative effects from the sugar and the fat, or at least that’s what I’ve always assumed. Anyway, there is no greater tribute an American cook can pay to this great democracy of ours, than to make a shortcut dessert that looks like our flag. USA! USA! USA! I hope you give this a try soon. Enjoy!

Ingredients for 12 portions:

For the crust:

1 1/2 cups finely crushed graham cracker crumbs

6 tbsp melted butter

1/4 cup white sugar

2 tbsp unsweetened cocoa powder

For the filling:

2 cups (1 pound) cream cheese (I used half regular and half mascarpone)

2 tsp grated lemon zest

2 tsp lemon juice

1 tsp vanilla extract

1 1/4 cups cold heavy whipping cream (36% fat)

1/3 cup white sugar

View the complete recipe

S’more Ice Cream Pie – Who’s Your Daddy’s Favorite Celebrity Dessert Chef?

Trick question; he doesn’t have one. That type of thing is more for women and food bloggers. In fact, your dad may not even have a favorite dessert, but if he had to pick one, I think a lot of fathers would go with s’mores – the campfire classic that inspired this frozen Father’s Day dessert.

S’mores are a simple, yet brilliant treat that represents everything most males, dads or otherwise, seem to love. It’s made over a crackling fire, the building of which triggers the release of all kinds of manly neurotransmitters in the brain. The same goes for sharpening sticks with knives, impaling things, and burning stuff.

And while you’re not experiencing those primitive pleasures here (except for the blowtorch, which is never not awesome), I think just the connection with the venerable s’more alone will be enough to have dad loving this pie.

If not, there’s always the crispy, buttery graham crackers, chocolate ice cream, and toasted marshmallows to make him proud of you anyway. Whether you make this for Father’s Day dessert or not, I really hope you give this a try soon. Enjoy!

Ingredients:

1 1/2 cups finely crushed graham cracker crumbs

6 tbsp melted butter

1/4 cup white sugar

1 (28-oz) container chocolate ice cream

2-3 handfuls mini marshmallows, or enough to cover the top

View the complete recipe

Lemon Bars for a Lasting Mother’s Day Impression

Mother’s Day is coming up, and since so many of you brave souls will be attempting a celebratory brunch, I thought I’d post this much-requested lemon bars recipe, in case things don’t go as smoothly as anticipated. 

Preparing brunch can be tricky anytime, let alone under mom’s watchful (aka “extremely concerned”) eyes. Can someone please get her a mimosa and walk her into the garden?

So, even if a few poached eggs break, or the toast gets a little too golden-black, no worries! If you finish the meal with these gorgeous, and absolutely impossible to mess-up lemon bars, she'll be as proud as she will be impressed. Our moms may have taught us the importance of a good first impression, but its America’s restaurateurs who discovered the importance of a delicious last impression. There's nothing like a well made pastry to make one forgive a tough steak.

Other than a baking dish, there’s no special equipment or techniques required. Both the shortbread base and the lemon custard take only minutes, and are simply hand-mixed in a bowl. 

Basically, if you can move your arm in a circle, and effectively set a timer (there’s one on your phone), your lemon bars should look just as good as these (maybe better – see meringue note below). Anyway, whether you’re going to make these for Mother’s Day or not, I hope you give them a try soon. Enjoy!

Ingredients for 16 Small Lemon Bars:

For the shortbread crust:

1 cup all-purpose flour

1/2 cup room temp unsalted butter (1 stick)

1/4 cup powdered sugar

1/4 tsp vanilla

1/4 tsp salt

Bake crust at 350 degrees F. for 22 minutes

For the lemon layer:

2 large whole eggs

1 large egg yolk

1 cup white sugar

2 tablespoons all-purpose flour

1/4 cup fresh lemon juice

1 tbsp grated lemon peel

Bake at 350 degrees F. for 25 minutes

Garnish with powdered sugar; or top with *meringue (the extra egg white whipped with 1 tablespoon of sugar) and brown with torch.

*My Meringue
If you decide to turn these into lemon meringue bars, do yourself a favor and actually measure the sugar. I couldn’t be bothered to check a recipe, so I only tossed in a teaspoon of sugar, and it should be closer to a tablespoon. The technique is the same; beat the extra white to the ribbon stage (where drips of white stay on the surface for a few seconds), and then add the sugar and continue whipping until you have nice, glossy peaks. My “by eye” batch worked fine, but it was a little too dry, and not quite sticky enough. Be advised.

View the complete recipe

Strawberry Granita – So Forking Refreshing

We never had air conditioning growing up, and the closest we’d get was a visit to the refrigerator. You’d open the door, and let the cool air wash over you, as you pretended to look for something to eat. Of course, after a few glorious minutes, mom would figure out what was going on, and yell to close the door. I wish I had known about this strawberry granita recipe back then.

You can make and serve this gorgeous granita any time, but it’s really best enjoyed during the summer months. Not only because it’s cold and delicious, but also because it forces you to stick your hot, sweaty face in the freezer four or five times to stir. It’s such a bracing and refreshing experience that I almost feel sorry for people that do have AC. Almost.

Besides a welcomed respite from the heat, this mandatory, periodical forking creates the dessert’s signature texture. By breaking up the ice crystals as the granita freezes, you’ll get what looks exactly like ground granite, which is where this sweet treat’s name actually comes from.

I know it’s still early spring, but strawberries are beautiful right now, so why not practice a few times before the serious heat waves hit? By the way, let me be the first one to say it to you this year…it’s not the heat, it’s the humidity. I hope you give this a try soon. Enjoy!

Ingredients for 8 servings:
(Note: Yes, this will work with other fruit and berry purees)

2 pounds strawberries

1 cup water

1/3 to 1/2 cup white sugar (depending on sweetness of berries)
(Note: I've not tried other types of sweeteners)

1/4 tsp balsamic vinegar

1/2 tsp lemon juice

very small pinch of salt
*Note: freezing times will vary greatly depending on how cold, empty, large, etc., your freezer is. Just keep checking and forking!

View the complete recipe

Buttercrust Pastry Dough – Good Friday or Anytime

I knew better than to expect you guys to wait until next week for this buttercrust pastry dough, after teasing you with its flaky seductiveness during the apple hand pies video. Yes, the audience has spoken, and basically said, “post this before Easter or else.”

As I mention in the clip, you really want to use a food processor for this. You can certainly use a wire pastry blender and do it by hand, but it’ll take a while, and mixing in the ice water is so much easier with whirling blades. I’m not sure I’ve ever achieved that same gorgeous “breadcrumb” texture blending by hand.

If you decide to use this pastry for a savory recipe, I’d suggest cutting the sugar down a bit, but don’t be tempted to leave it out. I used the leftover dough from the apple turnovers video, which had all the sugar, for some duck pot pies, and it was really good, but maybe just a tiny bit sweet.

If you’re going to use this recipe for some Easter pies or brunch desserts, I hope you like the dough as much as I did. Just make sure your butter cubes are frozen, and your ice water is, well, ice-cold water. These are the keys. Do that, and you’ll have a pastry dough that tastes, feels, and sounds fantastic. I hope you give it a try soon. Enjoy!

Ingredients for about 1 pound pie dough (enough for 1 large pie or 4 turnovers):

2 cups flour (measure carefully, do not pack!)

1/2 cup unsalted butter (4 oz)

1 tbsp sugar

1 tsp salt

6 tbsp ice water