baking, dessert, food, fruit, Holidays, King Arthur flour

Summer Classics: Strawberry-rhubarb Pie

I didn’t get many pictures of this dessert (too busy making and serving it), but it turned out really well. My dad loves pie (looooooves pie), so I made him a strawberry-rhubarb pie, one of his favorites, for Father’s day. I considered trying a new recipe, but in the end I stuck with the old tried-and-true from my Joy of Cooking book.

For the crust, I chose pâte brisée (a butter crust). To help keep it flaky, it does have a bit of shortening, but it still has a gorgeous buttery flavor. I made the pie on a warm day, so I was a little concerned about the crust becoming oily, but I left it in the fridge for about an hour before rolling it out, and it turned out to be one of the best crusts I’ve made.

IMG_20180615_130742520.jpg

As you can seen from the pictures, I did a lattice top, and I used corn starch for a thickener. Recently, I’ve been reading up on using less sugar in baking. I’ve been cutting the sugar in my fruit pies for several years, and I am happy with the results. As this King Arthur Flour article points out, sugar isn’t key to the structural integrity of pie the way it is to cake. If you’re working with good fruit, it doesn’t need a lot of sugar anyway.

However, this pie is a little bit different, because it has rhubarb. Now, I love rhubarb, but it is extremely tart, and you really can’t make a dessert with it without using a significant amount of sugar. For a pie filled only with rhubarb, Joy of Cooking recommends 1 1/4 to 1 1/2 cups sugar. With strawberries substituted for half the rhubarb, they instruct to drop the sugar to 1 cup. I cut that down to 3/4 cup, and was glad I did. The strawberries I was working with were wonderfully ripe and quite sweet by themselves, and limiting the sugar meant that the tartness of the rhubarb really shone through without being overwhelming.

IMG_20180615_184235647.jpg

I brushed the pie with cream and sprinkled it with turbinado sugar–not only does the sugar look good, but it fools the tastebuds into thinking the dessert is sweeter than it really is. The pie set up beautifully, and sliced easily. It was well received by the whole family, especially by my dad, who said it was the best strawberry-rhubarb pie he had ever had. 🙂

As we finished eating it, everyone started deadpanning about how no one had enjoyed it, and they only ate it to be polite, because that’s just the sort of thing we do, and my sweet five year old niece assured us all: “I enjoyed the pie”. She’ll grow into silly sarcasm in time, I’ve no doubt, but I was touched by her support. ❤

Advertisements
baking, bread, King Arthur flour

French-style Country Bread

I’m baaaaack! I haven’t posted in quite a while, what with one thing and another. But I haven’t stopped baking. This is my first-ever attempt at artisan bread, and it went well, considering I didn’t have bread flour, which is what the recipe calls for. My bread machine is defunct, so I kneaded it by hand. The recipe wanted me to mist the oven every few minutes, but I didn’t have a spray bottle, so I put a cake pan with water on the bottom rack to provide the necessary steam.

I’m definitely happy with the way it turned out: it tastes like it came from a bakery, has a lovely chewy crust, and slices really well! But I’d like to try it again so I can do it exactly as the recipe suggests.

baking, dessert, food, fruit, Holidays

Independence Cake

For family occasions, I am the designated dessert maker. Our traditional Fourth of July dessert is chocolate cupcakes with American flags stuck in them (which I did do last year), but I didn’t have the flags or the chocolate and I wasn’t sure what to do. After turning over and rejecting various ideas (including éclairs), I settled on making a cake.

Surprise, surprise, the recipe I chose is from King Arthur flour (I do love them). It’s a classic, standard American cake, the kind that gets made for birthdays: golden vanilla cake.

It’s pretty much a one bowl cake, but it was more work than I anticipated. Each egg needs to be beaten in individually and the whole bowl scraped down in between each one, to ensure that the cake has enough air, presumably. And my cake had a lot of air: each of the layers domed hugely, making it necessary to cut off the tops. And as the pictures clearly show, there were holes throughout the cake.

To fill and cover the cake, I whipped about 2 1/2 cups heavy whipping cream with about 3 tablespoons granulated sugar and 1 or 2 teaspoons vanilla. I didn’t use quite all of the cream: 2 1/4 cups probably would have sufficed. I also layered the cake with raspberries freshly picked (by me) from my parents’ garden, and blueberries (store-bought). Then I slathered more cream on the bottom layer so there wouldn’t be any gaps.

To make sure the cake dish would be neat after I finished frosting the cake, I put four strips of parchment paper in a square underneath the cake and when I was done, I pulled them away: voilà! Clean cake stand. That’s a trick I got from Cook’s Illustrated. My husband helped me by slowing spinning the cake stand while I frosted, and by helping me with garnish (again, raspberries and blueberries for a red, white, and blue cake!). I wasn’t sure what I wanted to do with the top of the cake until the last minute, when I decided a star was appropriate to the occasion, and I think it turned out really well.

The cake was moist and kept well. In fact, I think it was perhaps even better the second day. All in all, a satisfying endeavour.

baking, food

Cranberry orange scones

In my newfound passion for scones, I have tried yet another recipe. In addition to the fruit flavors, this recipe has an option for adding allspice, which I liked well enough, but I plan on trying them without it next time.

Thanks to my silicone baking mat, I was able to get my dough into an exact 8″ round, the precision of which is pleasing to my inner baking perfectionist. The top is brushed with milk and sprinkled with sugar.

baking, food

Basil Parmesan Scones

Today I made my first-ever savoury scones, using a recipe from King Arthur Flour’s website. When rolling out the dough, I shaped a square, rather than a rectangle, so I ended up with 32 small scones rather than 20.

Ingredients

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur Unbleached Pastry Flour
  • 1 tablespoon baking powder
  • 1/4 cup grated Parmesan cheese
  • a heaping 1/4 teaspoon salt
  • 2 teaspoons dried basil, or 2 tablespoons finely chopped fresh basil
  • 1/4 cup (4 tablespoons) cold butter, cut in pieces
  • 2 large eggs (1 separated, white reserved for glaze)
  • 1/2 cup buttermilk or plain yogurt
  • additional Parmesan cheese

Instructions

  1. Preheat the oven to 450°F.
  2. In a large bowl, mix together the flours, baking powder, cheese, salt, and basil. Add the pieces of butter, working them into the flour (as you would with pie crust) until the mixture forms even crumbs.
  3. Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt. Stir gently into the dry ingredients until the whole thing clings together.
  4. Turn the dough onto a well-floured surface and pat it into a 1/2″-thick rectangle. Using a bowl scraper, baker’s bench knife, regular knife, or rolling pizza wheel, cut the rectangle into squares; cut each square in half diagonally, so you have triangular scones. Make them as large or small as you wish.
  5. Transfer the scones to a lightly greased or parchment-lined baking sheet. Whisk the reserved egg white vigorously, until foamy. Brush each scone with egg white, and sprinkle with some additional Parmesan.
  6. Bake the scones for 10 minutes, or until they’re light golden brown. Remove them from the oven and cool on a rack.
baking, food, humour, Personal, poetry

Ode to a Baked Potato, on First Coming Out of the Oven

Your salted skin,

Thin, crisply brown,

Conceals within

A wealth of starch,

And butter is

Your golden crown.

 

Though lowly born,

O child of earth,

Your value is

A ransom’s worth

To one who knows

A famine’s dearth.

 

The light of sun

You do not know,

But heated by

An oven’s glow,

You bring us warmth

From lands below.

baking, Christmas, Christmas baking, dessert, food, Holidays

Crème Brûlée

This Christmas I received a very exciting present: a chef’s torch, which neatly combines my love of making fancy desserts with my love of setting things on fire. I have wanted one since I was about 15 years old, and this year my husband obliged me. It was easy to fuel and use, not to mention being a (literal) blast!

The recipe I used was from King Arthur Flour’s website: Crème Brûlée. Straining the custard is very important for achieving the incredibly smooth and creamy texture. I used turbinado sugar instead of demerara, but it worked fine and caramelizing it was really fun. The instructions are simple, but so is the dish! Aside from all the equipment required . . .

img_20161229_170718272_hdr

 

baking, food

Cinnamon Rolls

This recipe comes from The King Arthur Flour Baker’s Companion, which is a great baking resource, as the title suggests.

Cinnamon Buns/Rolls

  • makes 12 buns
  • baking temperature 350°F

Dough

  • 3 1/2 unbleached all-purpose flour
  • 2 tsp instant yeast
  • 3 Tbsp sugar
  • 1 Tbsp granular lecithin (optional, but helpful)
  • 2 Tbsp nonfat dry milk
  • 1 1/4 tsp salt
  • 1 large egg plus enough water to make 1 cup
  • 1 tsp vanilla extract
  • 2 Tbsp soft butter

Filling

  • 1/4 cup (2 ounces) soft butter
  • 3/4 cup sugar mixed with
  • 1 Tbsp cinnamon
  • 1/2 cup nuts, raisins, or chocolate chips

Icing

  • 3 Tbsp heavy cream or 2 Tbsp water
  • 1 cup (four ounces) confectioners’ sugar

For the dough

Mix and knead together all the dough ingredients by hand or mixer to form a soft, smooth dough. Place it in a greased bowl, cover, and let it rise in a warm place for 1 to 1 1/2 hours; it should almost double in size.

To assemble

Turn out the dough onto a lightly greased surface and roll it into a rectangle measuring about 11 x 20 inches. Spread a thin layer of soft butter over the dough, leaving about 1 inch uncovered on the short side nearest you. Sprinkle with the cinnamon sugar and nuts, raisins, or chips of your choice. Starting with the short edge covered with filling, roll the dough into a log. Use a serrated knife to gently saw the log in half, then cut each side of the log into six equal pieces. Place the buns in a lightly greased 9 x 13-inch pan, pressing down slightly. Cover the buns and let them rise in a warm place for 45 minutes to 1 1/4 hours, until they are quite puffy (see pictures for all these steps).

Preheat the oven to 350°F. Bake the buns for 20-25 minutes, until they’re golden brown. Remove from the oven and let them cool in the pan for 10 minutes, then turn them out of the pan and let them cool to just slightly warm before frosting.

To make the icing

Mix the heavy cream and confectioners’ sugar to make a creamy glaze; use water for a thinner glaze. Spread the icing on the buns.