Dessert

Strawberry Elderflower Shortcake

by editor on July 3, 2011

Strawberry Elderflower Shortcake for Fourth of July

On a sunny summer weekend filled with the Tour de France, Wimbledon, and a huge basket of long-awaited Washington State strawberries, I made some scones on a whim to mop up the juices from my umpteenth bowl of the scarlet fruit.

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Meyer Lemon Cream with a Raspberry Swirl

by editor on March 9, 2011

Meyer Lemon Cream with a Raspberry Swirl

A familiar kitchen illuminated with golden sun puddles and a large bag of late-season Meyer Lemons; I can’t think of a more perfect welcome home after spending a few days in a snowstorm where the nights were sometimes 15 below. One breath of the unique citrus perfume from the afternoon sun-drenched fruit bowl, and I was no longer in the mood to create a rib-sticking bread pudding inspired by my wintery trip.

So I whipped up this refreshing Meyer Lemon Cream. With a soft moussey texture and a delicately floral flavor, it’s the perfect segue from heavy winter flavors into the bright, fresh taste of spring. Meyer lemons, a little more orange and less acidic than standard lemons, are thought to be some kind of lemon x mandarin hybrid. Native to China and named after agricultural explorer Frank Meyer, you can thank Alice Waters and Martha Stewart for popularizing them on these shores.

Meyer Lemon Cream with a Raspberry Swirl

Serve this simple dessert with your favorite cookies (I baked some cherry almond shortbread cookies, pictured at top of post). You can go hog-wild with whole raspberries when they’re in season as they pair so well with this cream. Roll them in granulated sugar to make frosted raspberries as a pretty garnish, or use the Lemon Cream in place of whipped cream with a bowl of summer fruits. You can also get really artistic with the raspberry coulis if you’re so inclined, but I like the random swirls more than anything too intentional. Best enjoyed while sitting in a sun puddle…

Meyer Lemon Cream with Raspberry Coulis
Makes 4 large or 6 small servings

For the cream
1 cup heavy cream
1 cup sour cream
1/3 cup sugar
1/2 tsp vanilla extract
2 large meyer lemons, zested and juiced

For the coulis
1 cup raspberries, fresh or frozen
1 tsp lemon juice
2 tbsp confectioners sugar

Special Equipment
Food processor/blender
Mixer

Place raspberries, lemon juice and 1 tbsp of powdered sugar in bowl of food processor. Blend until thoroughly liquidized. If mixture is too tart, add remaining 1 tbsp of powdered sugar and blend briefly.

Strain mixture through sieve into a bowl and set aside in fridge.

Place heavy cream, sour cream, sugar, vanilla, lemon zest and 1/4 cup of lemon juice into mixer bowl. Beat on medium speed until soft peaks are formed (this will take quite a bit longer than whipping cream alone).

Remove bowl from mixer and place in fridge to chill for at least 2 hours.

To serve, scoop the lemon cream into individual serving bowls and either top with a spoonful of raspberry coulis or use a spoon/toothpick to swirl the flavors together. You can also carefully swirl the whole batch of raspberry into the whole batch of cream with a spatula if you prefer.

Serve cold and straight from the fridge with a cookie on the side, and sit back and wait for Spring to arrive!

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Hazelnut Praline Truffle Slice

March 5, 2011

You’d never guess that this chocolate truffle slice has only four ingredients plus a little water. Essentially just a ganache with a little toffee nut crunch, let it chill for a few hours and you have yourself a lovely smooth chocolatey bar that tastes like a grown-up version of Toblerone. It makes an interesting yet […]

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Global Desserts: Mohr im Hemd from Austria

January 5, 2011

As a child I was a huge food nerd and obsessed with the iconic and rather ubiquitous Viennese dessert, SacherTorte. Maybe it was the impossibly smooth ganache coating and the impossibly clean slices it produced, or the part where the thin layer of apricot jam meets the soft underside of the chocolate and clings to […]

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Real Butterscotch Crunch Mousse

December 27, 2010

If you’ve ever eaten at Town Hall in San Francisco, you will likely have witnessed the almost obscene dessert that is their Butterscotch Pot de Crème garnished with shards of crunchy English Toffee. Served in simple oversized cereal bowls atop a hidden seam of chocolate pudding, their memorable sweet inspired me to create this slightly […]

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Global Desserts: Rupjmaizes Kartojums from Latvia

November 22, 2010

The first snow of the nascent Seattle winter fell today, blown sideways by an eerie whistling gale, so it’s not surprising that many conversations are centered around beach vacations. Yet the research for this dessert leaves me longing to visit Latvia, more specifically to overwinter at the enchanting neo-Gothic Rumene Manor in the Latvian countryside. […]

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Global Desserts: Banh Chuoi Nuong from Vietnam

November 9, 2010

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Global Desserts: Alfajores from Argentina

November 2, 2010

I didn’t intend to start the Global Dessert Challenge with something controversial, but when Argentina was randomly selected as the first country to visit, Alfajores were the first sweet treat that came to mind.  Alfajores (alfajor in the singular) are Arabic in origin, and can be found in the Middle East, the Andalucia region of […]

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Bramley Apple and Blackberry Custard Crumble Tart

October 28, 2010

I’m not entirely sure what spurred me to begin a countrywide search for Bramley Apples. It wasn’t a self-satisfied hunt for esoteric heirlooms – “I’ll raise you a Bramley Apple for your bunch of wild ramps” – but more the nostalgia of the Autumn days of my childhood gathering these rather rotund, crisply perfumed fruits […]

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Peach Almond Buttermilk Skillet Cake

September 13, 2010

Ok, I admit it. I’ve been secretly longing to light a little fire in the hearth, sip on thick and creamy mochas and dust off my favorite equestrian boots, while waiting out the sputtering dregs of a Northwest summer. As vivid blue-green days filled with possibility dissolve into foggy, rainy and contemplative weeks, it’s not […]

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