Pound Cake with Fig Chutney

Pound Cake with Fig Chutney 

Recipe From Bon Appetit October 2011 - Maxcel Hardy 

Pound Cake 
Yield: 12 Servings

Ingredients:
1 cup (2 sticks) unsalted butter plus more for pan, room temperature
3 cups all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1 cup vegetable shortening
3 cups sugar
5 large eggs
1 teaspoon vanilla extract
1 cup whole milk

Equipment: A 13-cup Bundt pan

Preparation: Preheat oven to 350°. Butter pan generously. Whisk flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat 1 cup butter and shortening in a large bowl until light and fluffy, about 2 minutes. Slowly beat in sugar. Mix in eggs 1 at a time; beat until pale and fluffy. Mix in vanilla. Add dry ingredients in 3 additions, alternating with milk in 2 additions; begin and end with dry ingredients. Transfer to pan; smooth top.

Bake until a tester inserted into center of cake comes out clean, about 1 hour 20 minutes. Let cake cool in pan for 10 minutes. Invert onto a wire rack, remove cake from pan, and let cool completely.



Fig Chutney 
Yield: 3 Cups

Ingredients
1 tablespoon unsalted butter
1 small shallot, thinly sliced
1/2 cup sugar
1/2 cup dry red wine
1/2 cup fresh orange juice
1 cinnamon stick
1 whole star anise
1 teaspoon yellow mustard seeds
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pound firm, ripe figs, stemmed, halved

Preparation
Melt butter in a large heavy saucepan over medium heat. Add shallot; stir to coat. Cook until translucent, about 5 minutes. Add sugar; stir until dissolved. Add red wine and next 6 ingredients. Increase heat to medium-high; simmer until syrupy, about 15 minutes. Add figs; stir to coat. Reduce heat to medium; simmer, stirring occasionally, until figs are soft but hold their shape, 10-15 minutes, depending on ripeness of figs. Transfer to a jar. Let cool. Cover and chill.

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Rustic Apple and Cherry Galette

This free-form tart is wonderful served warm and topped with vanilla ice cream and caramel sauce. This super simple and easy to make pastry is perfect for the baker that still hasn't mastered their grandmother's perfect pie crust.   Enjoy!

Rustic Apple and Dried Cherry Galette

Adapted from Bon Appétit | April 1998 

Yield: Makes 8 servings

Ingredients:
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
4 tablespoons (about) ice water filling
1 tablespoon unsalted butter
1 1/2 pounds tart green apples (such as Granny Smith; about 5), peeled, cored, each cut into 8 wedges
3 tablespoons sugar
1/3 cup dried tart cherries (about 2 ounces)
1 teaspoon ground cinnamon
2 tablespoons coarse raw sugar

Ice Cream for serving (optional)
Caramel Sauce for serving (optional)

Preparation:

For crust:
Mix flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes. (Can be made 2 days ahead. Soften slightly at room temperature before rolling out.)

For filling:
Melt butter in large nonstick skillet over medium heat. Add apples to skillet; sprinkle 3 tablespoons sugar over. Sauté until apples are golden and begin to soften, about 8 minutes. Add dried cherries and cinnamon and stir 30 seconds. Remove from heat and cool completely.

Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Using 9-inch-diameter tart pan bottom as aid, transfer dough to rimless baking sheet. Arrange apple mixture atop dough, leaving 3-inch border. Fold edge of dough over apple mixture, pinching to seal any cracks in dough. Brush all exposed dough with egg wash to seal the crust. Sprinkle coarse raw sugar over apple mixture and dough edge.

Bake galette 15 minutes. Increase oven temperature to 375°F. Continue to bake galette until crust is light golden around edges and apples are tender, about 35 minutes longer. Using tart pan bottom as aid, transfer galette to rack; cool 15 minutes.

Serve warm with Ice Cream and Caramel Sauce.

Cocoa Brownies

    Ever have one of those cravings for something sweet and to no avail you can't find a single thing in the house? That was exactly my position today, I haven't been to the grocery store in weeks (shame on me, I know!) but after a little searching I found this recipe. ... I double checked my pantry and did a little happy dance when I figured out that had everything I needed for chocolately goodness within just a few minutes!

Best Cocoa Brownies 

Epicurious | November 2003 Alice Medrich - BitterSweet 

Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.

Yield: Makes 16 large or 25 smaller brownies

Ingredients:
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Special equipment: An 8-inch square baking pan

Preparation:
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Chocolate note: Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it's more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.

Brown Butter Banana Strawberry Bread

I've never been a huge fan of traditional banana breads, but this one is far from the usual. Perfectly ripe strawberries give this bread the taste of Summer that I seem to crave all year long. For you nut lovers, just add a few walnuts and it's complete.

Brown Butter Banana Strawberry Bread

Recipe from on Joythebaker.com

Yield: makes 1 9x5-inch loaf

Ingredients:

6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup plain yogurt (any fat content) or buttermilk
1 1/4 cup mashed banana (from about 3 medium bananas)
1/2 cup diced strawberries plus 1 strawberry very thinly sliced, for topping


Preparation:
Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9x5-inch loaf pan and set aside.

Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan and the butter cooks. When the butter brown and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.

In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.

In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter.

Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold in the diced strawberries. Fold together ingredients, but try not to over stir.

Spoon batter into prepared pan and top with thinly sliced strawberries. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.

Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well.

Blackberry Buttermilk Cake

I've never met a baked good I didn't like... I take that back.. those crumbly cookies that come in the holiday tins. Those I don't like. Who ever brings those anyway? Testing and adapting recipes has always been a huge stress reliever for me. This cake is no exception.

This Blackberry Buttermilk Cake is perfect. The buttermilk keeps it moist and fresh blackberries remind us that summer isn't over yet. This cake is light and full of flavor.

Blackberry Buttermilk Cake

Adapted from: Bon Appétit | July 2011 - Melissa Roberts

Yield: Makes 8 to 10 servings

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
2 1/3 cups cake flour (sifted, then measured) plus more for pan
2 1/2 cups (10 ounces) fresh blackberries
1/4 cup plus 1 1/3 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons finely grated lemon zest
1 cup well-shaken buttermilk
Powdered sugar (for dusting)

Preparation:

Position a rack in middle of oven and preheat to 350°. Butter bottom of a 9"–10"-diameter springform pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.

Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top.

Bake until cake is golden brown and a tester inserted into the center comes out clean, about 50-55 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.

Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes

Adapted from Annie's Eats

Yield: about 16 cupcakes

Ingredients:

For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
1 tsp. almond extract

Additional fresh blueberries, for garnish

Directions:

Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the almond extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries.

Strawberry Cream Cheese Muffins

Strawberry Cream Cheese Muffins

Adapted from: So Tasty So Yummy

Yields: 15 muffins

Ingredients:
2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
8 oz cream cheese, softened
1/4 cup butter, softened
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract
1 1/4 cup chopped fresh strawberries, divided

Instructions:

Preheat the oven to 350 degrees.

In a mixer cream together the cream cheese, butter, and sugar. Add the eggs, buttermilk, and vanilla and mix until just combined.

In a bowl whisk together the flours, baking powder, baking soda, and the salt. Add the dry ingredients to the mixing bowl and mix until just combined. Be careful not to over mix.

Fold in 1 cup of strawberries. Spoon batter into a paper lined muffin pan. Fill the muffin cups about 3/4 of the way full and top with remaining 1/4 cup chopped strawberries (2-3 pieces per muffin, lightly press into the dough.

Bake for about 20 minutes, until the tops are golden. Cool on a cooling rack.