Handcrafted Strawberry Butter on Mini French Baguettes


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While visiting New York City a couple of weeks ago, we tried the most incredible thing! It was so simple, but something I could eat everyday. A fresh baked baguette, butter and jam, thanks Levain Bakery! ~Amy

Handcrafted Strawberry Butter on Mini French Baguettes

1 1/2 cups heavy cream
1/2 tsp salt

2 tbsp strawberry jam
1-2 tbsp confectioners sugar
1 tbsp honey

With an electric mixer or stand mixer,
Beat butter for about 10-12 minutes or until butter comes together and milk fat separate. Drain butter in a small sieve and gently toss to release additional milk fat, or press with hands.

Return to clean bowl and beat in salt. When well blended add jam, sugar and honey.

Makes about 3/4 cup

French Baguettes
Strawberry Butter
Strawberry Jam

Slice baguettes lengthwise, generously spread with butter and jam. Wrap with parchment paper and tie with bakers twine.

Recipe by Amy Richardson

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Smoked Mozzarella, Baby Heirloom, and Fresh Basil Pizza


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It’s common practice that Friday night, is pizza night! So here is a fun twist, which will be perfect for a pizza party of 12 or 1!

Smoked Mozzarella, Baby Heirloom, and Fresh Basil Pizza

1 recipe pizza dough
Pizza sauce
Baby heirloom tomatoes, halved or quartered
Smoked fresh mozzarella, sliced
Fresh basil leaves, torn
Rosemary oil, or traditional olive oil
Sea Salt
Fresh cracked pepper

Place pizza steel or pizza stone in oven.
Heat oven to 450 degrees

On a lightly floured board or roll out pizza dough to desired thickness, or greased pizza pan. Top with pizza sauce, sliced mozzarella, and basil leaves. Slide onto baking steel or stone.
Cook until edges are golden brown and cheese is bubbling. Top with fresh tomatoes, drizzle lightly with oil. Sprinkle with sea salt and fresh cracked pepper.

Recipe by Amy Richardson

Sweet Honey Ganache Almond Macarons


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So delicate and beautifully refined, what is more classically French than a honey ganache filled macaron?~Amy

Honey Ganache Almond Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1/2 tsp vanilla extract

1/2 tsp almond extract

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extract and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Honey Ganache:

1/2 cup heavy whipping cream
1 1/2 cups chopped white chocolate
1 1/2 tsp honey

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add honey and whip to desired consistency.

Recipe by Madeline and Amy Richardson

Morello Cherry and Mascarpone Puff-Tarts


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Morello cherries are delicious! Paired with creamy mascarpone, and a light flaky puff pastry, makes for a delightful twist on the classic pop tart! ~Amy

Morello Cherry and Mascarpone Puff-Tarts

1 cup morello cherries in light syrup
1/4 cup sugar
2 tsp cornstarch
1/4 cup mascarpone
2 sheets puff pastry, thawed
1 egg + 1tbsp water, beaten

Heat oven to 400 degrees
Line 2 baking sheets with parchment

In a small saucepan pan, whisk together sugar and cornstarch. Pour in some of the cherry juice, and whisk until smooth. Add remaining juice and cherries and cook on high until bubbly and thick. Set aside to cool.

On a lightly floured surface, even out pastry sheets cut each sheet into evenly into eight rectangles. Brush all edges with egg wash. Place small even amounts into the center of 8 pastry rectangles and evenly top with cherries. Cover with remaining pastry rectangles, egg wash side down, pressing edges to seal. Brush with egg wash and bake for 15 minutes or until puffy and golden brown.
Cool slightly and frost with icing.

Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

In a small food processor, or hand mixer, beat butter until smooth. Add 1 cup sugar, and milk. Beat until smooth and vanilla, beat again. Add remaining sugar and beat until light and fluffy. Add a small amount of additional milk to reach desired consistency.

Recipe by Amy Richardson

Cinnamon and Pear Porridge with Fresh Blackberries, Maple Syrup, and Pistachios


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Perk up your breakfast! A little pear, pistachios, fresh blackberries, and maple syrup will liven up even the most boring breakfast, go on, it’s worth a try!~Amy

Cinnamon and Pear Hot Cereal with Fresh Blackberries, Maple Syrup, and Pistachios

1 1/2 cups pear juice
1 1/2 cups Almond milk
1 cup uncooked Bob’s Red Mill 10 Grain Cereal
1 tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp salt
Pistachios, coarsely chopped
Fresh pear
Fresh blackberries
Maple syrup

In a medium sized saucepan, bring to a boil, pear juice, almond milk, brown sugar, cinnamon, and salt. Stir in cereal, return to a boil. Reduce heat to lowest boiling point, cover and cook for 8 minutes, stirring occasionally. Pour into individual serving bowls. Top with blackberries, pears, pistachios and drizzle with maple syrup.

Makes 4 servings

Recipe by Amy Richardson

Pretty Party Cakes!


Orange Passionfruit Cheesecake with Candied Clementines

1 plain cheesecake, purchased

Orange Passionfruit Curd:
4 eggs
2/3 cups sugar
4 tsp cornstarch
1/4 cup fresh orange juice
1/4’cup passionfruit juice
1/2 cup butter, cut into pieces
Zest from 1 orange

In a medium sized saucepan, whisk together eggs until frothy.
In small bowl whisk together sugar and cornstarch. Add into egg mixture and whisk until smooth. Whisk in juices and and cook over medium
heat, whisking constantly. As it starts to bubble and thicken, whisk vigorously and remove from heat, still stirring. Whisk in butter until smooth and well blended. Stir in zest and cool. Using desired amount spread evenly over the top of cheesecake. Refrigerate cake until ready to serve. Store remaining curd covered in refrigerator.

Candied Clementines:

1-2 thinly sliced clementines or other small seedless oranges
1 cup sugar
1 cup water
In a medium skillet, bring sugar and water to a boil. When liquid is clear and bubbling, add orange slices, arranging in a single layer. Simmer on low until rinds are translucent,

Place on a parchment lined baking sheet, and let stand until ready to serve.

Decorations:
Kumquats
Sage leaves
Candied clementines
Super fine sugar

Blooming Bridal Bouquet Cheesecake

1 plain cheesecake, purchased

1 Cake Vase
Assorted flowers,

Press Cake Vase into cake top. Fill gaps with a small water, cut flowers longer to start with adjusting height as you go. Start in the middle and work towards the edges, filling in spaces with smaller flowers until full. Add additional water if necessary.

Cake Vase available at:
$9.99
annabellenoeldesigns@gmail.com
http://amazon.com/
http://andcasa.com/

Fantasy Flower Fairyland Cheesecake

1 plain cheesecake, purchased

1-2 packages fresh rosemary
1 small bouquet of flowers or edible flowers
Fairy figurines, bought or homemade
Powdered or crystal sugar

Chose one side of the cake and set up a forest environment with fresh rosemary. Decorate with additional flowers and fairies. Sprinkle with crystal sugar or dust with powdered sugar if desired.

Recipes and designs by Amy Richardson

Orange Passionfruit Citrus Curd


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Winter oranges paired with passionfruit, give this delicious spread a sweet little taste of sunshine!~Amy

Orange Passionfruit Citrus Curd

4 eggs
2/3 cups sugar
4 tsp cornstarch
1/4 cup fresh orange juice
1/4’cup passionfruit juice
1/2 cup butter, cut into pieces
Zest from 1 orange

In a medium sized saucepan, whisk together eggs until frothy.
In small bowl whisk together sugar and cornstarch. Add into egg mixture and whisk until smooth. Whisk in juices and and cook over medium heat, whisking constantly. As it starts to bubble and thicken, whisk vigorously and remove from heat still stirring. Whisk in butter until smooth and well blended. Stir in zest and cool. Store in refrigerator.

Ideas:
Spread on scones, toast, bread or muffins
Swirl into vanilla Greek yogurt and top with granola
Use between cake layers, or as an ice cream or cake topping

Recipe by Amy Richardson