rhubarb shortcakes with lemon ricotta cream

May 23, 2010 by 11 Comments

I’ve been out of town, eating most of my meals in restaurants, and constantly on-the-go in preparation for a dear friend’s wedding yesterday. I feel as though I have lost touch with my husband, my daughter, my kitchen, and my sanity.

I’ve also been completely oblivious as to what season we’re heading toward and what lovely new produce is gracing the markets. So when I saw these gorgeous fresh red rhubarb stalks, it dawned on me that we are entering the most exciting season of produce there is: summer.

If you’ve never had the pleasure of working with rhubarb, it’s something that you should try at least once. It’s naturally very bitter, so you wouldn’t want to eat it plain or even unsweetened. But when stewed with a little sugar and vanilla, it makes me want to simultaneously dance an interpretive rhubarb jig and weep out of pure culinary bliss.

But what could I do with this rosy-pink compote that would compliment its flavors without being overpowering? A pie with strawberries and buttery crust is certainly delicious, but to me, rhubarb always feels like second fiddle in that situation. And nobody puts rhubarb in a corner.

Plus, the corners of my kitchen are probably really gross, so you wouldn’t want anything edible over there anyway.

Summer’s favorite dessert is strawberry shortcake, so why not nix the berries, pump up the volume on the whipped cream, and top it all off with a dollop of dreamy rhubarb compote?

That would certainly do. For the whipped cream, I began by whipping some regular heavy whipping cream and then added some texture and body with ricotta cheese. Lemon curd (which you can find next to the jam in your local store, or at a great price here) lent a tart, rich bite.

The result? I’m not usually one to toot my own horn, but…

TOOTY FLIPPIN TOOT.

These were to die for. The compote was fresh and light, the cream silky and rich. The two flavors blended together in my mouth with wisps of cake and I was lost forever in a dessert dreamworld.

For the cake, I simply used store-bought angel food. I thought it had a nice fluffy texture and didn’t overpower any of the other flavors. If you’re not an angel food fan, you could also use slices of pound cake, homemade scones (county fair-style), biscuits, or sponge cake.

I will be trying this with all of those varieties of cakes this summer. I have my go-to dessert for the warm months ahead. Plus, the rhubarb compote is so versatile: I’ve already used the leftovers in another recipe, spread it on my toast, dolloped it on my yogurt, and poured it over vanilla ice cream. There can never be too much rhubarb in my world.

It felt so good to be back in the kitchen that I don’t know if I will ever leave it. I’m still in a bit of a fog from my girl’s getaway, but my daydreams consist of honeydew gazpacho and seared ahi with pears. It’s a nice fog to live in as I chop, stir, and photograph some lovely new recipes for the weeks ahead.

Happy monday, all!

-RDG

Rhubarb Shortcakes with Lemon Ricotta Cream

  • 8 stalks rhubarb, trimmed of leaves and chopped into 1/4″ pieces
  • 1 1/4 cups water, divided
  • 3/4 cup sugar
  • 1 packet gelatin
  • 10 oz. ricotta cheese
  • 1 cup heavy whipping cream
  • 1/3 cup lemon curd
  • 1/2 teaspoon vanilla extract, divided
  • 8-10 slices shortcake (angel food, sponge cake, biscuits or scones would all work well)

Make the rhubarb compote ahead of time: bring 1 cup of the water to a simmer in a medium saucepan. Add the sugar and stir until dissolved. Add the rhubarb, stir and simmer for 10-15 minutes or until rhubarb has softened and mixture has thickened. Remove from heat. Pour the remaining 1/4 cup water into a shallow dish and sprinkle in gelatin packet. Let sit for 5 minutes. Once rhubarb mixture has cooled slightly, stir in activated gelatin and 1/4 teaspoon vanilla extract. Transfer to an airtight container and refrigerate overnight.

To make the cream: Beat the heavy whipping cream on medium-high until stiff peaks form. Fold in the ricotta cheese, lemon curd, and remaining 1/4 teaspoon vanilla extract.

To assemble the shortcakes: Top each slice of cake with a hefty dollop of the cream and a few tablespoons of the rhubarb compote. Garnish with fresh mint sprigs if you want to make it all purdy.

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lemon sour cream cups

May 1, 2010 by 14 Comments

I have voracious appetite for sour cream. If I considered it a condiment, it would by far be my favorite, easily surpassing mayo, salsa, and even butter. Yes, butter. Paula Deen is smacking me through her computer screen right now. But I can’t help it! I really, really love this stuff, and I always have.

To me, sour cream is not a condiment at all—it’s an ingredient. I throw it in every recipe, I whip it into every sauce. It’s rich but not sweet or fatty (as long as you buy the light version, which I do to give my love handles a break). Most of all, it’s a versatile ingredient that can be used in a ton of different ways.

This recipe showcases the tangy flavor of sour cream while adding a bit of sweetness and lemony flavor. Think sour cream cheesecake, plus lemon, minus a crust and all the prep and baking time. It’s a super easy dessert, perfect for the springy days we’ve been having around here.

All you need are some basic ingredients and a mixer of some sort. You can buy either regular full-fat versions of the sour cream and cream cheese, or the light or reduced-fat versions. Personally, I think the fat-free varieties taste like feet. Plus, a little fat is good for you. It keeps your love handles from getting lonely.

A note on the sour cream though, before we go any further: store brands tend to be soupy and less flavorful. If you can, buy Daisy, Darigold, Tillamook, or an organic brand. Yes, I am a sour cream snob. And I’m proud of it.

Greek yogurt would also work well in this recipe if you’re up for it.

First, beat the cream cheese until it’s light and fluffy. Okay, cream cheese never actually gets light and fluffy, unless you buy the pre-whipped stuff, but give it your best shot. We basically want to beat some air into it to lend a lighter texture.

Juice your lemons, removing the seeds…

…and pour in the juice, along with the rest of the ingredients, minus a little bit of the sugar. Beat until completely combined, taste to see how much sweeter you would like it (if at all), and add the remaining sugar accordingly.

Pipe into your serving dishes (cups, in this case)…

…top with some fresh fruit, and that’s it!

Purdy, but lonely.

That’s better.

These are so easy and a serious crowd-pleaser. I love making individual desserts for parties because it makes each guest feel special—they each get their own cute little cream cup.

The berries really add a nice touch, too. You could go with whatever is in season at the moment.

“C” is for “creamy”!

I’m such a dork. But maybe I’ll earn a guest spot on Sesame Street.

Try these creamy, lemony beauties soon. They’ll brighten and lighten your day!

Happy weekend!

-RDG

Lemon Sour Cream Cups

  • 2 8-ounce packages cream cheese, at room temperature
  • 16 ounce container sour cream
  • 1/2 cup plus 1/4 cup sugar
  • 3 1/2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • Fresh berries, for topping

Using a mixer, beat the cream cheese until light and fluffy. Add the sour cream, lemon juice, vanilla, and 1/2 cup of the sugar. Beat until completely combined. Taste to test the sweetness, and add the remaining 1/4 cup sugar if desired.

Pipe into cups and top with fresh berries. Makes 8 3-4oz dessert cups.

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mini strawberry pies

April 7, 2010 by 24 Comments

I have a weakness for delicious food, miniaturized. Tartlets, finger sandwiches, mini marshmallows; all foods improved by their tiny stature. So when I had the urge to make pie with a huge flat of strawberries I had just purchased, I knew that I had to go small. Big is soooo 2009.

Although these pies are personal-sized, don’t underestimate their flavor. The crust is crisp and buttery, the filling is fresh, chunky and light (not jelly-like, as most grocery store pies are). And most importantly, they’re really dang cute. Also, you don’t need any special equipment—no tart pans, no ramekins. Just a good old fashioned cupcake pan. So you can make them with me.

Ready? Let’s start with the crust.

You’ll need flour, cake flour, salt, lightly beaten eggs and cold cubed butter.

And starting now I’d like you to ignore the rumors that good pie crust is difficult to make. That is a vicious lie started by the pie companies to keep you buying their inferior pies. I know, they’re evil, right? There is only one rule when making crust: keep the butter cold and keep the dough cold. As long as you do that, you’re golden. And your crust will be, too.

I amaze myself at my own level of cheesiness sometimes.

Mix the flours and salt together in the bowl of your stand mixer fitted with the paddle attachment. Add the cold butter cubes and mix on low for 1 minute, then add the eggs and mix on medium low until the dough forms a cohesive mass. It may clump together right away or it may separate into tiny pieces before clumping together—every batch of dough has a mind of it’s own. Don’t ask me why.

Pat the dough into a disc, wrap in cellophane and place in the fridge while you prepare your other ingredients.

Now is also a good time to preheat your oven to 400F and place your cupcake pan in the freezer. Because the fish sticks need company.

You’ll need strawberries. I was delighted when these hit the stores this spring. The real ones—not the fake rubbery-tasting look-a-likes that pass for strawberries in the winter months.

Their little strawberry faces make me smile.

After you’ve washed, dried and de-stemmed them, remove any mushy or un-ripe parts and chop each berry in half. Quarters if they’re huge.

Next, in a small bowl mix together some flour, granulated sugar, brown sugar, cornstarch and a dash each of cinnamon and nutmeg.

Toss the strawberries in a little vanilla extract (or a Grand Marnier if you’re feeling naughty)…

…and coat them in the flour/sugar mixture.

Remove your dough from the fridge.

On a clean surface, roll out 3/4 of your pie dough until it is about 1/8″ thick. Return the remaining 1/4 of the dough to the fridge.

Cut circles in the dough using a round that is approximately 3″ in diameter. None of my cookie cutters were quite the right size, so I used this gorgeous coffee cup that my dear Ma-in-law gave me. It worked perfectly.

Cut a total of 9 circles. If at any point the dough is no longer cold (you’ll know—it will begin to stick to your work surface), place it in the fridge or freezer for a few minutes and then continue. It will be a pain in the butt to work with if it gets warm.

Remove the cupcake pan from the freezer (the cold temperature will make shaping the dough easier) and lightly grease the cups with butter. Press and stretch each round into the cup, making sure that there are no holes in the dough. If you find a hole that you can’t seem to fix, pinch a small piece from the remaining dough in the fridge and use it to patch the hole. Then overfill the pies with the strawberry mixture—the berries will shrink down while cooking. I used my fingers to arrange the berries to ensure the maximum amount of berry goodness in each little pie.

Roll out the remaining dough to 1/8″ thickness. Use a pizza cutter to slice strips that are 1/4″ to 1/3″ in width.

Jeez, I’m giving a lot of annoying measurements in this recipe. I apologize. Don’t listen to me—just go with your gut.

Lay three or four strips across the pie in one direction, pinching the ends off as you go. Press each seam together so they adhere.

You could make a true woven lattice crust here if you have more patience than the Dali Lama and incredibly dextrous fingers. Which I do not. You know who would be remarkably good at making these pies? John Cusack’s character in Being John Malkovich.

While we’re discussing pop culture, let’s play Where’s Waldo with the photo below. Can you spy the pie that I tried to weave into a lattice crust? My attempt lasted all of five seconds. And then I threw in the towel and chucked Waldo against the wall.

Place your cupcake pan on top of a baking sheet to catch any drips. Bake for 30-40 minutes. If at anytime the crust is becoming too brown, cover with foil and continue baking.

And when they’re done? Masterpieces, my friends. Masterpieces. Although (and I hate to tell you this now, after you’ve done all this work) you have to give them an hour or two to cool before eating. Otherwise you’ll have a gooey red mess that is very un-pretty.

But once they’re ready to eat? Oh, baby. Get ready for some strawberry lovin’.

I’m not even going to say anything else for a few and let you enjoy these photos:

For me, this is as close to perfect as pie can get. The crust is crisp but not hard. The filling showcases the flavor of the strawberries—it doesn’t mask it in a barrage of goo. They’re not overly sweet. The crust has a buttery richness that is nicely complimented by the flavor of the berries. The….

Okay, once again, shutting up.

I can’t seem to say enough about these little beauties, so I’ll leave you with one last thing: you need these in your life. Like, yesterday.

Happy hump day!

-RDG

Mini Strawberry Pies

For the crust: (Inspired by a basic crust recipe in James Peterson’s Baking)

  • 1 cup cake flour
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, cut into 1/2″ cubes
  • 2 lightly beaten eggs

Mix the flours and salt together in the bowl of your stand mixer fitted with the paddle attachment. Add the cold butter cubes and mix on low for 1 minute, then add the eggs and mix on medium low until the dough forms a cohesive mass. Pat the dough into a disc, wrap in cellophane and place in the fridge.

For the filling:

  • 1 1/2 lbs fresh strawberries, to yield about 4 cups halved strawberries
  • 1/4 cup white sugar
  • 1/2 cup brown sugar (not packed)
  • 1/2 cup flour
  • 1 tablespoon cornstarch
  • 1 dash cinnamon
  • 1 dash nutmeg
  • 1 tablespoon vanilla extract

In a small bowl mix together the dry ingredients. In a larger bowl, toss the strawberries with the vanilla extract and then toss with the dry ingredients.

To assemble the pies:

Preheat oven to 400F. Place a cupcake pan in the freezer.

On a clean surface, roll out 3/4 of your pie dough until it is about 1/8″ thick. Return the remaining 1/4 of the dough to the fridge.

Cut circles in the rolled-out dough using a round that is approximately 3″ in diameter to make a total of 9 circles. Remove cupcake pan from fridge and lightly grease 9 of the cups with butter. Gently press each dough round into greased cups, coming all the way up the edges and leaving a small rim of dough at the top. Patch any holes with a pinch of extra dough from the refrigerator. If at any time you’re working with the dough and it becomes sticky, wrap and place in the fridge or freezer for a few minutes before continuing.

Overfill each pie with strawberry mixture. Roll out remaining dough and slice into 1/4″ to 1/3″ strips. Lay strips of dough across each pie in a criss-cross pattern, pinching each seam together as you go along. Place cupcake pan on top of baking sheet and bake for 30-40 minutes. If the crust is ever becoming too brown, cover pies with aluminum foil and continue baking. Let cool in pan for 30 minutes, then remove and let pies cool completely on a wire rack before serving. Makes 9 pies.

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chocolate stout cupcakes with bittersweet ganache

January 10, 2010 by 9 Comments

Once in a blue moon, I love a good dark beer.

Once every day that ends in y do I love chocolate stout cake. It’s rich, moist, and tastes like an indescribably dark chocolatey-chocolate cake without being overly sweet. Plus, you get to pour beer into the batter. Which is fun. For those of you wary about adding beer to chocolate cake, fear not–they don’t taste like beer, the stout just keeps them moist, rich, and prevents them from being overly sweet.

I came across an intriguing recipe that was begging, nay, pleading to be turned into cupcakes. Because, c’mon. Who bakes whole cakes anymore? We are living in a cupcake world and I am a cupcake gal.

So without further ado, here they are. Fair warning: this recipe makes an ungodly amount of cupcakes. Make a half-batch if you don’t know 48 people who would like to eat a chocolate stout cupcake in the next two days.

Oh, and fair warning #2: You should probably also be drinking a stout while you’re making these. Just sayin.

First, let’s make the ganache because it’ll need a few hours to chill. You need one pound of bittersweet chocolate (chopped or in chip form) and one pint (or 2 cups) of whipping cream. Again, halve this if you don’t want to make a billion cupcakes.

Place the chocolate in the bowl of a stand mixer fitted with the wisk attachment. You could also use a hand mixer if you’re more in the mood.

Bring the cream just to a simmer on the stove and then remove from heat.

Immediately pour the whipping cream over the chocolate. Mix on medium-low until totally combined. Cover and refrigerate for at least 2 hours.

You should probably lick this. It’s okay. No one is watching. I’ll wait.

All done?  Wasn’t it delicious? Good. Let’s move on to the cupcakes.

You need at absolutely sinful amount of butter. 4 sticks or 2 cups unsalted. Paula Deen would be so proud.

Also find some sour cream (1 1/2 cups) and four eggies.

For the dry stuff, grab some baking soda (1 tbsp), all-purpose flour (4 cups), salt (1 1/2 tsp), and granulated sugar (4 cups. Yes. I’m serious.).

Oh, and you’ll also need 1 1/2 cups of cocoa powder. Sorry–forgot to snap a photo.

Finally, the goods: Guinness. Or a similarly dark stout. You’ll need two cups, which turns out to be about 1 1/4 bottles.

Ready? Let’s go.

Preheat your oven to 350°. If you want to. Or wait ’till later.

Measure out your beer. It won’t hurt it it’s a few sips less than 2 cups. I promise.

Melt the butter in a saucepan over medium heat and add the stout. Bring just to a simmer and then remove from heat.

I never thought I would have a pan of butter and Guinness heating on my stove.

Grab your cocoa powder…

…and immediately whisk it into the butter/beer mixture until smooth. Set aside to let cool for a few minutes.

Meanwhile, mix your dry ingredients together in a big ol’ bowl…

…and put the sour cream and eggies into another bowl.

I love cracking eggs. It’s my favorite part of baking. But I’m also completely terrified of finding a little baby chicken fetus inside. I would cry for days.

Too much information? Alright. Moving on.

Cream together the sour cream and eggs using an electric hand mixer on low speed.

Ummm….don’t lick these blades. Even I don’t love sour cream that much.

For the next step, grab a big bowl….

…and dump the sour cream/egg mixture into it. Pour the beer/cocoa/butter mixture on top. Mix on low with the electric hand mixer to combine.

Next, dump in the flour/sugar mixture. Beat a little with the electric mixer just to get it started…

…and finish it off with a spatula. Shiny.

Pour into greased (or lined) muffin pans. I usually use liners, but all I had were the ugly ones left from a Christmas variety pack. I couldn’t handle dancing reindeer today. Where’s Bella when I need ‘em?

Bake, one pan at a time, for 16-18 minutes or until…you know the drill. Clean toothpick. Or not. Sometimes I think when the whole toothpick comes out clean that I’ve already over-baked them. You’re the judge of your own cupcake world—you decide.

I filled them up almost to the brim because I like big cupcakes.

Let cool on wire racks.

See what I mean? Ungodly amount of cupcakes.

Once the cupcakes have cooled and the ganache has hardened, let’s frost those suckers. Give the ganache a good stir before we start.

Spread it around. Spread it around good.

I used about a tablespoon and a half per cupcake and still had a little leftover. You frost ‘em however you like ‘em.

Oh my. A moment of silence, please.

I wasn’t drinking that Guinness while eating a cupcake. You must be thinking of someone else.

Nope. Not me (*licks chocolate ganache from lips*).

The verdict on chocolate stout cupcakes? They were divine. Moist. Rich. Chocolatey with a hint of stout. The bittersweet ganache made them ultra-decadent.

When I make them again, however, I’ll try a few variations:

1) Use a more flavorful stout. Maybe a local brew, or something with a little more body. Maybe I’ll even boil a larger quantity down to make it more concentrated. I wanted more Guinness-y flavor and less sweet.

2) Halve the recipe. Too. Many. Cupcakes.

3) Try not to eat so dang many. There goes one full week of salads.

Happy monday!

-RDG

The original recipe for chocolate stout cake can be found right here. Just follow the directions above to make them cupcakes. Enjoy!

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