Recipe #3 Lemon Meringue Pie
difficulty: 2 whisks
I found this recipe from Bon Appetit desserts by Barbara Fairchild. I definitely recommend this book! Almost everything I have tried has turned out really good! This recipe, however, didn't turn out exactly how I expected. It was a little more sour than I expected and wasn't as sweet as I wanted it, so I would rate it about three whisks for the difficulty. This was one of the first pies I had ever made, so if you are going to make this pie I would suggest trying some easier pies before making this one. I might attempt making this pie in the near future.
Sunday, December 2, 2012
Sunday, November 25, 2012
The Fantabulous Fruit Tart!
Recipe #2
Classic Fruit Tart
Skill level rating= 2 whisks
This is the best recipe I have ever made!!! It tasted almost exactly like how bakeries make it! It was creamy and it had a hint of vanilla. This recipe is one of those recipes where you can do different toppings. For example, it called for raspberries, kiwi, and apricot preserves. Instead, I used blackberries, kiwi, mandarin oranges, and strawberries because most bakeries use these fruits without the apricot preserves on top. In my opinion, it was a little hard to make and you had to use special materials to make it, like a tart pan. It was a lot larger than in bakeries - about the size of a small pizza, but if you prefer smaller fruit tarts then you just need to adjust the baking time a little bit and use smaller tart pans. This recipe was soooooooooooooooo good, that I will be making it a lot!
(I would eat it in a tree, I would eat it in a box, I would eat it with a fox, I would eat it here and there, I would eat in anywhere!)
Classic Fruit Tart
adapted from Bon Apetit Desserts
Crust:
nonstick vegetable oil spray
1 cup unbleached all pupose flour
1/4 cup sugar
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks, chilled
Filling:
1 cup whole milk
1 1/2 teaspoons vanilla extract
1/4 cup sugar
3 large egg yolks
1 1/2 teaspoons cornstarch
Topping:
2 (6 ounce) containers blackberries
3-4 kiwis, peeled and thinly sliced
1 (16 ounce) package strawberries
1 (15 ounce) can mandarin oranges, drained
Directions:
Crust: Preheat oven to 400 degrees. Spray bottom of 9-inch-diameter tart pan with removable bottom with non-stick cooking spray. Combine flour, sugar, lemon peel, and salt in processor (or blender). Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add egg yolks using on/off turns, processing until moist clumps form. Press dough evenly over bottom and up sides of prepared tart pan. Freeze until firm, about 30 minutes. Bake crust until golden, about 18 minutes. Cool crust completely.
Filling: Bring milk and vanilla just to simmer in heavy medium saucepan over medium-high heat. Meanwhile, beat sugar, egg yolks, and cornstarch in medium bowl to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan, and whisk over medium heat until mixture thickens and boils gently, about 1 minute. Transfer to small bowl. Press plastic wrap directly onto surface of pastry cream and chill completely. Spread filling into crust.
Topping: Arrange fruit decoratively or piled up in the center over filling.
Here are some pictures...
Classic Fruit Tart
Skill level rating= 2 whisks
This is the best recipe I have ever made!!! It tasted almost exactly like how bakeries make it! It was creamy and it had a hint of vanilla. This recipe is one of those recipes where you can do different toppings. For example, it called for raspberries, kiwi, and apricot preserves. Instead, I used blackberries, kiwi, mandarin oranges, and strawberries because most bakeries use these fruits without the apricot preserves on top. In my opinion, it was a little hard to make and you had to use special materials to make it, like a tart pan. It was a lot larger than in bakeries - about the size of a small pizza, but if you prefer smaller fruit tarts then you just need to adjust the baking time a little bit and use smaller tart pans. This recipe was soooooooooooooooo good, that I will be making it a lot!
(I would eat it in a tree, I would eat it in a box, I would eat it with a fox, I would eat it here and there, I would eat in anywhere!)
Classic Fruit Tart
adapted from Bon Apetit Desserts
Crust:
nonstick vegetable oil spray
1 cup unbleached all pupose flour
1/4 cup sugar
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks, chilled
Filling:
1 cup whole milk
1 1/2 teaspoons vanilla extract
1/4 cup sugar
3 large egg yolks
1 1/2 teaspoons cornstarch
Topping:
2 (6 ounce) containers blackberries
3-4 kiwis, peeled and thinly sliced
1 (16 ounce) package strawberries
1 (15 ounce) can mandarin oranges, drained
Directions:
Crust: Preheat oven to 400 degrees. Spray bottom of 9-inch-diameter tart pan with removable bottom with non-stick cooking spray. Combine flour, sugar, lemon peel, and salt in processor (or blender). Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add egg yolks using on/off turns, processing until moist clumps form. Press dough evenly over bottom and up sides of prepared tart pan. Freeze until firm, about 30 minutes. Bake crust until golden, about 18 minutes. Cool crust completely.
Filling: Bring milk and vanilla just to simmer in heavy medium saucepan over medium-high heat. Meanwhile, beat sugar, egg yolks, and cornstarch in medium bowl to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan, and whisk over medium heat until mixture thickens and boils gently, about 1 minute. Transfer to small bowl. Press plastic wrap directly onto surface of pastry cream and chill completely. Spread filling into crust.
Topping: Arrange fruit decoratively or piled up in the center over filling.
Here are some pictures...
The type of pan you need
making the crust
our funny faces :)
Sunday, November 18, 2012
Recipe #1
Pistachio Gelato
Skill level Rating: 2 whisks (means "a little more challenging. For the beginner with confidence")
Pistachio Gelato
Skill level Rating: 2 whisks (means "a little more challenging. For the beginner with confidence")
noun Italian Cookery .
a rich ice cream, made with eggs and usually containing a relatively low percentage of butterfat.
I found this amazing recipe from Bon Apetit Desserts by Barbara Fairchild. This turned out amazingly much, much better than I thought it would. It tasted like pistachio ice cream that is a little richer than normal, and it had a tiny bit of a different flavor. It was a little difficult to whisk it and transfer it, but I was still able to do it. I would definitely recommend this recipe; it was one of the best things I've ever made! Go get the book!
Here are some pictures of the process...
The pistachios (roasted, unsalted is what I used)
Grinding the pistachios
it was boring stirring...
This is my final shebang!! YUM!
p.s - if you do not like pistachios, do not try this at home!
Welcome to my blog!
Hi! My name is Alex. I am doing a passion project in ELP that is all about baking. I will be making all kinds of food that you would find in a bakery. I've never tried making most of the recipes before, and I'm excited to learn! I will start with trying recipes from the book, bon appetit desserts by Barbara Fairchild, and some other cookbooks I have found at my library.
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