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Blog

Filtering by Category: mother's day

Apple Cinnamon and Maple Granola

Patricia Reitz

 Apple Cinnamon and Maple Granola - ButterYum -- 

Apple Cinnamon and Maple Granola - ButterYum -- 

I love granola, but I can't stand how expensive it is to purchase when you consider how inexpensive it is to make yourself... and you can customize it to suit your taste.  This is my adaptation of a David Lebovitz adaptation of a Nigella Lawson recipe - don't you love how that happens?  It's pretty tasty as is, but feel free to switch it up by changing the nuts and spices, or by adding any number of dried fruits - you could even add things like wheat germ, chia seeds, ground flax, or hemp seeds.  Just be sure the mixture isn't too dry when you put it in the oven - it should be wet enough to form clumps.  Also, I like to add dried fruits AFTER baking.

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Here we have old fashioned oats, chopped almonds, sesame seeds, grown sugar, cinnamon, ginger, and salt.

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Add a mixture of maple syrup, applesauce, oil, and vanilla that has been heated slightly.  Stir until well mixed and no dry ingredients remain.

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Divide the mixture on two half sheet pans and place in a preheated 300F oven for 45 minutes, stirring and switching pan positions every 15 minutes (the pans should be placed on the upper center and lower center racks).  You want there to be some clumps, but break up any clumps that are too large.

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Remove from oven and cool completely before placing in an airtight container for up to a month.

Items used to make this recipe:


Apple Cinnamon and Maple Granola

makes 12 servings

Printable Recipe

Ingredients

  • 5 cups old fashioned rolled oats
  • 1 cup almonds, chopped
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon dried ground ginger
  • 1 teaspoon fine salt
  • 3/4 cup applesauce
  • 1/2 cup pure maple syrup
  • 2 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 300F.
  2. In a large mixing bowl, combine the oats, almonds, brown sugar, cinnamon, ginger, and salt until all the ingredients are evenly distributed.
  3. In a small saucepan, heat together the applesauce, syrup, oil, and pure vanilla extract.
  4. Pour the heated applesauce mixture over the oat mixture and mix well to combine.
  5. Divide oat mixture evenly over 2 half sheet pans and place in upper and lower middle racks.
  6. Bake for 45 minutes, stirring and switching rack positions every 15 minutes; breaking up very large clumps as needed.
  7. Remove from oven and cool completely before storing in an airtight container.

adapted from David Lebovits and Nigella Lawson (originally from Andy Rolleri)

Blackberry Fools

Patricia Reitz

 Blackberry Fool - ButterYum -- 

Blackberry Fool - ButterYum -- 

I found the most amazing blackberries at the market the other day - they were super sweet and delicious and I couldn't wait to use them to make Blackberry Fool, an incredibly simple, yet elegant dessert. 

In case you're wondering, fruit fool recipes first started appearing in the year 1598 - the word fool is thought to be derived from the french word "fouler" which means to press or mash.

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When choosing blackberries, pick ones that are completely black, and taste them to make sure they're sweet because they won't ripen after being picked. 

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To make blackberry puree, place ripe blackberries and lemon zest in a personal blender or small food processor.

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Blitz the berries until completely pulverized.  

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Then pass the puree through a fine mesh strainer to remove the seeds.  A silicone scraper is pretty helpful here.

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Blackberries contain a LOT of seeds so you definitely want to remove them (discard them or feed them to the chickens). 

Mmmm.... smooth, seedless blackberry puree.

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To make blackberry fool, fold together one part blackberry puree and 4 parts sweetened whipped cream (recipe below).

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You can leave the mixture a little streaky if you like - I think the streaks look kind of cool.

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Or if you're a bit compulsive and you can't help but continue to fold the two components together until they're completely mixed, go for it.  You do you.

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Spoon or pipe the mixture into dessert cups.  The dessert cups I chose (these) have very small openings so I filled them using a pastry bag to keep the cups neat and clean.  

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To complete the presentation, pipe some leftover whipped cream on top using a large closed star tip (like this one) and garnished with a mint leaf.  Enjoy!

Items used to make this recipe:


Blackberry Fool

Makes 6-8 mini desserts (3-ounce)

Printable Recipe

Ingredients

  • 6 ounce ripe blackberries (or other berries)
  • zest from 1/2 lemon
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Make berry puree by blitzing berries with lemon zest in a personal blender or small food processor; strain seeds and discard.
  2. In a small mixing bowl, whip heavy cream, sugar, and vanilla using a handheld mixer until stiff peaks form.
  3. In another small mixing bowl, fold together 6 tablespoons strained blackberry puree and 1 1/2 cups of sweetened whipped cream until combined (a few streaks remaining look lovely).
  4. To neatly fill dessert cups, transfer berry and cream mixture to a piping bag and carefully fill six 3-ounce mini dessert cups (eight dessert cups if you don't fill them as full).
  5. Place remaining whipped cream in another piping bag filled with a closed star tip and top each dessert.  
  6. Garnish with a mint leaf and/or a drizzle of the remaining blackberry puree.

Note:  the blackberries can be substituted with other seasonal berries.

Chocolate Raspberry Tarts

Patricia Reitz

One of my favorite ways to feature fresh, juicy raspberries is to use them to top decadent individually-sized chocolate tarts.  Such an impressive presentation, but so very easy to pull off.  Let me show you how easy they are to make.

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First, start with a batch of pate sucree (sweet dough) that's been chilling for about 30 minutes.  Press the pate sucree into mini tart pans (these are the ones I have).  I love individually sized desserts, and these are small enough to enjoy all by yourself, but they're not too small to share with someone special.

Now it's time to "bake them blind", which may sound really weird to someone not familiar with the technique, but basically it's partially baking the pie crust.  We do this by lining the tart crust with crumpled parchment paper (crumpling helps it easily fit the contours of the tart), then fill it with a variety of things that will 1) conduct heat, which will allow the crust to bake, and 2) keep the walls of the tart from slumping during the baking process.  

You can purchase metal or ceramic pie weights made specifically for the purpose of blind baking, but there are several substitutions you can use - dried beans, uncooked rice, or even granulated sugar.  Dried beans that have been used for this purpose can no longer be cooked for consumption, but they can be reused again and again so I let them cool completely, then store them in a jar in the pantry for next time.  Rice and sugar will toast slightly, but can be used for other recipes - they'll get slightly toasted in the oven, which imparts a lovely flavor.

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See how the crumpled parchment is able to hug the contours of the tart?  Much easier than trying to do the same thing with a piece of flat parchment, believe me!

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Fill with beans (or rice, sugar, pie weights, etc).  Chill well while the oven preheats.  Chilling the pate sucree before baking helps to keep it from shrinking during the baking process.

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After 10-15 minutes, the sides of the tart will be set and you can remove the parchment and its contents.  You can see how the sides have lost their shine, but the bottom of the tarts need more time in the oven so return them for another 10 minutes or so.

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You'll know they're done when they look dry and are firm to the touch.  Set aside to cool while you make the ganache filling.  

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To make the ganache, heat cream until just before it begins to boil.

Pour over your chopped chocolate and let it sit, undisturbed, for a few minutes.  Then whisk together until smooth.

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Pour the ganache into the baked tart shells.

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Chill for at least 15 minutes before adding the raspberries so they don't sink into the chocolate. 

When you're ready to serve, sprinkle the berries with a little confectioner's sugar and remove the sides of the tart pan.

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Place the tart on something elevated, yet small enough for the sides of the tart pan to fit over.  Here I'm using an egg cup.  Using gentle pressure, push the sides of the pan down.  

Enjoy!

Items used to make this recipe:


Individual Chocolate Raspberry Tarts

makes 6 mini tarts (or one 9-inch tart)

Printable Recipe

Ingredients

Pate Sucree Crust:

Filling:

Garnish:

  • 3 pints fresh raspberries
  • confectioners sugar
  • mint sprigs

Directions

To Make Pate Sucree:

  1. In the bowl of a stand mixer fitted with a BeaterBlade or flat paddle attachment, combine the ingredients until fully combined and no traces of dry ingredients remain.
  2. Wrap will with plastic and chill for 30-60 minutes.
  3. Divide dough equally between 6 individual tart pans with removable bottoms and press evenly across bottom and up sides; chill for at least 15 minutes (or up to several days if wrapped well with plastic).
  4. Preheat oven to 325F and line chilled tart shells with parchment paper filled with beans, rice, sugar, or pie weights.
  5. Place filled tart shells on silpat-lined sheet pan and bake for 10-15 minutes, or until the sides of the tarts are set; remove parchment and return empty shells to oven to continue baking for another 10 minutes or until the bottom crust is set.
  6. Allow tart shells to cool until while you make the filling.

To Make the Filling:

  1. Place chopped chocolate in a heat-safe bowl; set aside.
  2. In a medium heavy-bottom saucepan, heat cream and butter until just before it reaches the boiling point (small bubbles will form around the edges).
  3. Remove cream/butter mixture from the heat and pour over chocolate.
  4. Let the chocolate and cream steep together for 2-3 minutes.
  5. Add the espresso powder and pure vanilla extract; whisk gently until smooth and shiny. 
  6. Divide filling between tart shells, leaving 1/4-inch space at the top of each shell; chill for at least 15 minutes before adding berries.

To Serve:

  1. Top with fresh raspberries and sprinkle with confectioners sugar.
  2. Carefully remove sides of tart pan as shown above, and garnish with fresh mint.