Grape and Ginger Tart

Grape and Ginger Tart

      1½ cups gingersnap cookie crumbs

      2 tablespoons sugar

1 teaspoon of cinnamon

2 dashes black pepper

      5 tablespoons butter

      8-ounce cream cheese

      ¼ cups sour cream

      2 tablespoons dark brown sugar 

      4 tablespoons chopped crystallized ginger 

      2 cups seedless green and red grapes, each cut in half

      2 tablespoons apricot jelly, melted

1. Preheat oven to 375°F.
2. In a medium bowl, with a fork, stir crumbs, sugar, cinnamon, and black pepper with melted butter until evenly blended and moistened.
3. With hand, press mixture onto bottom and the upside of a 9-inch pie plate or 9-inch tart pan with removable bottom.
4. Bake crust 8 to 10 minutes.
5. Cool on wire rack
6.  In a medium bowl, with a fork, mix cream cheese, sour cream, sugar, and 3 tablespoons crystallized ginger until evenly blended.
7.  Spoon filling into cooled crust; spread evenly.

8. Place enough grape halves, cut side down, on top of filling to make a single layer. 
9. Scatter remaining grape halves over pie.
10. With a pastry brush, carefully brush warm apricot jelly over grapes and sprinkle with remaining 1 tablespoon slivered crystallized ginger.
11. If not serving right away, cover and refrigerate up to 1 day.
12. Let tart stand at room temperature 15 minutes before serving.

Ginger Cookies

Ginger Cookies

2 ¼ cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

¾ cup butter softened

1 cup white sugar

1 tablespoon of minced candied ginger

1 egg

1 tablespoon water

¼ cup molasses

2 tablespoons white sugar

2

1. Preheat oven to 350 degrees F.

2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

3. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.

4. Beat in the candied ginger and egg, then stir in the water and molasses.

5. Gradually stir the sifted ingredients into the molasses mixture.

6. Shape dough into walnut-sized balls, and roll them in the remaining 2 tablespoons of sugar.

7. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

8. Bake for 8 to 10 minutes in the preheated oven.

9. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

10. Store in an airtight container.

Persimmon Tea Bread

Persimmon Tea Bread

3

2 cups flour

3/4 teaspoon salt

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoon ground cinnamon

1 teaspoon freshly ground nutmeg

1/4 teaspoon ground cloves

dash of cayenne

1 cup persimmon puree

1 cup canola oil

1 1/3 cups honey

3 eggs

3/4 cups chopped walnuts, optional

1. Preheat oven to 325°F.

2. Grease and fit loaf pan with parchment paper. Set aside.

3. Whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and cayenne in a large bowl. Set aside.

4. In a separate bowl, whisk together the persimmon puree, oil, and honey until well-combined.

5. Add in the eggs one at a time, whisking well after each addition.

6. Gradually add the wet ingredients into the dry ingredients.

7. Fold in the walnuts, stirring just until combined. Do not over-mix.

8. Pour the batter into the prepared pan.

9. Bake for 50 – 60 minutes, until a toothpick inserted into the center, comes out clean.

10. Remove from oven and let cool for 10 minutes before removing from the pan.

11. Let cool completely on a wire rack before serving.

*To make persimmon puree, remove the skin and seeds from about 5-6 ripe persimmons and puree in a food processor until smooth.

Lavender Cardamom Nectarine Muffins

Lavender Cardamom Nectarine Muffins

2

1 ½ cup flour

1 ¼ teaspoon baking soda

Dash of cinnamon

2 eggs

¼ cup milk

¾ cup butter

1/3 cup sugar

¼ cup honey

1 tablespoon vanilla

1 tablespoon lavender flowers

1/8 teaspoon ground cardamom

1 ripe nectarine, thinly sliced

1. Preheat oven to 350°F.

2. In a medium bowl, cream together honey, sugar, and butter.

3. In a separate, small bowl, sift together flour, cardamom, and baking soda.

4. Add eggs, one at a time, and vanilla to butter and sugar.

5. Cream together.

6. Gently stir in flour mixture until just combined.

7. Add lavender flowers and chopped nectarine and stir.

8. Spoon into muffin tins that have been greased.

9. Top each muffin with sliced stone fruit and sprinkle with lavender.

10. Bake for 20 minutes, or until a knife can be inserted and comes out clean.

11. Let cool and serve. 

Thyme Popovers with Ginger Pear Butter

Thyme Popovers with Ginger Pear Butter

3

1 large egg

½ cup whole milk

½ cup flour

½ teaspoon salt

½ tablespoon unsalted butter

4 fresh thyme leaves

Ginger Pear Butter

1 pear

1½ tablespoon honey

8 tablespoon unsalted butter

¼ teaspoon of vanilla

½ teaspoon ground cinnamon

1 teaspoon freshly grated ginger

¼ teaspoon salt

3

1. In a medium bowl, whisk the egg and milk until well combined and frothy. 

2. Sift the flour and salt and then use a spatula to stir to just combined but still lumpy.

3. Slowly whisk in the butter. 

4. Continue whisking until the batter is completely smooth, about 30 seconds. 

5. Let the batter rest in the fridge for 1 hour.

6. Meanwhile, adjust the oven rack to the lowest position and preheat the oven to 450˚F. 

7. Pour a drop of vegetable oil into each of 8 mini-muffin tins and swirl the pan to coat the bottom of each cup. 

8. Place the pan in the oven and let it heat for 30 minutes.

9. Pour the batter into a container with a spout, such as a measuring cup, and then remove the pan from the oven and shut the door.

10. Working as quickly as possible, fill each of the 8 muffin cups almost to the top and return the pan to the oven.

11. Bake for 15 minutes. 

12. Reduce the heat to 350˚F and bake another 5 to 8 minutes, until golden brown. 

13. To remove the popovers, invert the pan onto a cooling rack, carefully using a sharp knife to loosen any that might have stuck to the pan.

14. Preheat the oven to 400˚F and line a baking sheet with foil.

15. Peel, quarter, and core the pear. 

16. Place the pear quarters on the prepared baking sheet and brush the tops with honey. 

17. Bake for 20 minutes, or until the pear is very tender.

18. Set aside and let cool slightly and then mash until no large lumps remain.

19. In a medium bowl, combine the butter, mashed pear, vanilla, cinnamon, ginger, and salt and stir until smooth. 

20. Cover and refrigerate for up to 1 week.

Chocolate Tartlets with Butter Orange Cookie Crust

Chocolate Tartlets with Butter Orange Cookie Crust

This is a decadent treat to have when you are craving something a little bad.  It does have dark chocolate and orange in it. The crust is an orange shortbread type crust.  I prefer a little warmth from the dash of cayenne and cinnamon.  I hope you enjoy it.

5

1 ¾ cups flour

¾ cup unsalted butter, room temperature

2/3 cup powdered sugar

1 tablespoon grated orange peel

½ teaspoon salt

6 ounces bittersweet chocolate, chopped

6 tablespoons unsalted butter

½ cup sugar

2 large eggs

2 large egg yolks

2 tablespoons grand Marnier

1 teaspoon finely grated orange peel

1/2 teaspoon of cinnamon

dash of cayenne

¼ teaspoon salt

1 tablespoon flour

2-3 tablespoons of diced candied orange, optional for garnish

1. Preheat oven to 350°F.

2. Blend first 5 ingredients in a food processor just until dough forms.

3. Transfer dough to work surface.

4. Gather dough into a ball.

5. Cut dough into 8 equal pieces.

6. Press 1 dough piece over bottom and up sides of each of eight 4 3/4 inch tartlet pans with 3/4-inch-high sides and removable bottoms, forming 1/4-inch-thick crusts.

7. Pierce crusts with fork.

8. Refrigerate until firm.

9. Bake until crust is pale golden, about 18 minutes.

10. Cool in pans on rack.

5

11. Stir chocolate and butter in a large wide metal bowl set over a saucepan of simmering water until melted and smooth.

12. Remove from heat.

13. Cool 10 minutes, stirring occasionally.

14. Using electric stand mixer and whisk attachment, beat sugar, eggs, yolks, Grand Marnier, orange peel, cinnamon, cayenne, and salt in large bowl until very thick ribbon falls when whisk attachment is lifted, about 8 minutes.

15. Sift flour over egg mixture, then fold in.

16. Fold egg mixture into cooled chocolate mixture.

17. Transfer batter to prepared crusts, dividing equally.

18. Arrange tartlets on a baking sheet. 

19. Bake until filling puffs and begins to crack about 15 minutes. 

20. Sprinkle candied orange over tarts after taking them out of the oven and serve.

Brownies with Matcha Glaze

Brownies with Matcha Glaze

3

1/2 cup flour

1 cup sugar

1/3 cup unsweetened cocoa powder

1/4 teaspoon salt

1/4 teaspoon baking powder

dash of cayenne

1/2 cup butter, melted and slightly cooled

2 large eggs

1 teaspoon almond extract

3 tablespoon butter, melted

1 tablespoon matcha tea powder

1 tablespoon honey

1 teaspoon vanilla

1 cup powdered sugar

1/4 cup of toasted almond slivers

3

1. Preheat oven to 350F and grease and line an 8-inch square pan.

2. In a large bowl, whisk together all dry ingredients. 

3. Add the butter, eggs, and almond extract.

4. Pour into prepared pan and bake for 25 minutes.

5. Whisk together the butter, matcha, honey, vanilla, and sugar.

6. Pour the glaze on while the brownies are still warm.

6. Sprinkle the almond slivers over the matcha glaze.

Pu-erh Chocolate Truffle Tart

Pu-erh Chocolate Truffle Tart

2

3/4 cup graham cracker crumbs

2 tablespoons granulated sugar

1/2 cup unsalted butter, melted

1 cup 70% dark chocolate, chopped

1/4 cup unsalted butter, cut into pieces

1/2 teaspoon cinnamon

3 servings of Pu-erh tea

1 cup half-and-half

½ teaspoon vanilla

1/2 almond extract

pinch salt

1 pack (250 grams) mascarpone cheese

3/4 cup heavy cream

1/4 cup granulated sugar

dash cinnamon 

tea leaves from 2 servings of Pu-erh tea, finely chopped

1. Preheat the oven to 350°F. 

2. Have a 9×9-inch square tart pan with removable bottom ready, placed on a baking sheet so that you can easily transfer to and from the oven.

3. In a medium bowl mix the crust ingredients until the butter has evenly coated all the crumbs.

4. Pour the crust mixture into the tart pan, and press it out firmly and evenly all over the base and up the sides of the pan.

5. Bake the crust for about 10 minutes. 

6. Remove the pan from the oven and set it on a wire rack to cool.

7. Begin by simmering the cream in a small saucepan with the tea steeping for about 10 minutes over medium-low heat. 

8. Remove the pan from the stove, but leave the tea steeping and while you work on the chocolate.

9. In a large microwave-safe bowl, melt the chocolate with the butter in the microwave on power level 5, microwaving for 1 minute at a time, then stirring, and repeating, until it is all melted and smooth.

10. Remove the tea steeping from the cream and add the cinnamon and tea-steeped hot cream to the chocolate mixture and stir until it is smooth.

11. Add the vanilla, almond extract, and salt.

12. Let the chocolate ganache you’ve just made sit on the counter, for an hour or so, to cool and set just enough that it is still pourable, but not super liquid.

13. Transfer the ganache to the tart shell using a rubber spatula, being sure to not get chocolate on the edges, and also to not disturb the delicate edges of the crust.

14. Let cool completely, cover, and refrigerate until the filling is set, about 4 hours and up to 8 hours before proceeding with the recipe.

15. In the bowl of an electric mixer fitted with the paddle attachment, whip the mascarpone, cream, sugar, cinnamon, and tea leaves on low, to combine, then on medium-high, until the mixture is thick and holds firm peaks. 

16. Don’t overbeat, or you’ll make butter.

17. With an offset spatula, spread the topping over the set tart, leaving pretty swirls and peaks of cream. 

18. Don’t worry if a little ganache is peaking through the cream. 

Baked Brie Bites

Baked Brie Bites

3

2 sheets all-butter puff pastry, thawed but still cold

1 large egg, beaten

2 tablespoons milk

1/2 teaspoon of cinnamon

4-ounce piece of cold Wisconsin Brie Cheese cut into 12 slivers

24 - 36 slivers of toasted almonds

1/3 cup cherry jam or other jam of your choice

Coarse ground sea salt

3

1. Open puff pastry sheets and cut into thirds along fold creases.

2. Cut each panel into four pieces.

3. One sheet of puff pastry will yield 12 rectangles.

4. Combine egg, cinnamon, and milk.

5. Brush 12 pastry rectangles with egg wash.

6. Place a small sliver of Brie (rind and all) on top of egg wash on 1 half of pastry rectangle.

7. Top with 1/2 teaspoon cherry jam and 2-3 almond slivers. 

8. Stretch and fold the puff pastry over the cheese, almond, and jam half.

9. Use fork to press edges together, sealing well.

10. Repeat with remaining rectangles.

11. Pierce top of bites lightly with a fork.

12. Place rack in center of cold oven; preheat oven to 375°F.

13. Line baking sheet with parchment paper and place bites on sheets.

14. Brush tops with egg wash.

15. Sprinkle with a bit of sea salt.

16. Bake 12-14 minutes or until golden brown.

17. Remove from oven and cool slightly before serving. 

18. Best when served warm.