Archive | Desserts

PICKLED BLUEBERRIES

pickledBlueberries

Makes about 4 cups

Pickling these typically sweet berries transforms them into little pucker bombs, a wonderful pairing to rich goat-milk cheese and salty crostini.

2 cups red wine vinegar
½ cup sugar
2 tablespoons kosher salt
1 pounds blueberries (3–4 cups)
1 small red onion, thinly sliced

Whisk vinegar, sugar, salt and ½ cup water in a small saucepan over medium heat until sugar and salt dissolve. Place blueberries and onion in canning jars or plastic containers. Pour the vinegar mixture over, making sure to cover the berries completely. Refrigerate overnight before using, to allow flavors to develop.

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BLUEBERRY MERINGUE PIE

blueberryMeringuePie

Makes 1 (9-inch) pie

Lemon may be the most popular curd, but we are in love with this sweet, tart and gorgeously hued blueberry version.

1 (9-inch) prepared piecrust, baked and cooled (see our recipe at EdibleTulsa.com)
1½ pounds blueberries, fresh or frozen (about 5 cups)
1¾ cup sugar
¼ cup cornstarch
½ teaspoon salt
3 large egg yolks plus 4 large egg whites
2 tablespoons unsalted butter

Purée blueberries in a blender or food processor until smooth—strain the juice through a fine-mesh strainer to equal 2 cups; add a little water if necessary. Whisk together the sugar, cornstarch and salt. Whisk in the blueberry juice; bring to a boil in a medium saucepan, whisking. Cook for 1 minute.

Place yolks in a bowl; gradually whisk in half of hot juice mixture. Return to pan. Cook over medium heat, whisking, until thick, about 1 minute. Whisk in butter. Pour into cooled pie shell and refrigerate until set, at least 4 hours or overnight.

Preheat broiler with rack about 8 inches from heat source. Heat egg whites and remaining ¾ cup sugar in a double boiler or a heatproof bowl set over a pan of simmering water, whisking, until sugar dissolves and mixture is hot (160°), about 2 minutes. Transfer to the bowl of a mixer. Whisk on high speed until medium peaks form. Dollop the meringue onto the chilled pie. Broil until lightly browned, 30 to 40 seconds.

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LEMON DACQUOISE CAKE

lemonDacqCake

Courtesy: Edible Tulsa Kitchen

This delicate and airy dessert is delicious any time but the preparation works best in lower humidity, so plan accordingly. This recipe perfectly utilizes 6 fresh local eggs.

MERINGUE JAPONAIS (LAYERS)

Makes 8 generous servings

¾ cup pecan flour (we used Knight Creek Farms)
½ teaspoon salt
2 tablespoons cornstarch
6 large fresh and local egg whites, room temperature (completely free from traces of yolk*)
¾ teaspoon cream of tartar
1 cup superfine sugar**

Preheat oven to 225° F. Line 2 large baking sheets with parchment paper. On 1 piece of parchment, trace a 10-inch-diameter circle. On the second piece, trace an 8-inch and a 6-inch circle. Set aside.

In a small bowl, combine pecan flour, salt and cornstarch. Set aside.

In the bowl* of a stand mixer fitted with the whip attachment, combine room-temperature egg whites and cream of tartar. Mix on medium speed until foamy. Gradually add sugar 2 tablespoons at a time, reducing mixer speed to low while adding and sprinkling in each addition. Increase speed to high in between additions, and beat for about 15 seconds. When all sugar has been added, increase speed to high, and beat meringue just until stiff peaks form. It will be very thick. Remove from mixer. By hand, with large spatula, fold in ground nut mixture only until combined.

Working quickly, either spread with palette knife or pipe with a pastry bag the meringue onto the traced circles. Immediately place into preheated oven. Bake for 2 hours. Do not open the oven door while baking as meringues may crack. After 2 hours, turn oven off and leave meringues in oven for an additional 2 hours or overnight. Carefully peel parchment from meringues and set aside.

LEMON CURD FILLING

6 large fresh and local egg yolks
1 cup plus 2 tablespoons sugar
Zest and juice of 5 large lemons
¼ pound butter, cubed and chilled

Place a large pot of water over high heat and bring to a boil. In a medium mixing bowl, combine yolks and sugar. With a whisk, whip until light, fluffy and opaque. Add juice and zest. Reduce heat under pan of water to a simmer. Rest bowl over simmering water to create a double boiler. (Also called a water bath or bain-marie.) Whisk mixture over double boiler for 9 minutes. Remove from heat and stir in butter 1 cube at a time. Cool to room temperature before use. Set aside. (Refrigerate if making ahead of time. Bring to room temperature before using.)

WHIPPED CREAM FILLING

1 cup local heavy whipping cream
⅓ cup confectioner’s sugar

Just before assembly, combine cream and sugar in a cold mixing bowl. Whip to soft peaks.

For assembly: Place a small dab of lemon curd on a serving platter and place the 10-inch meringue disc on platter. The curd will secure disc while you spread fillings on top. Carefully spread curd on top of disc, leaving a ½-inch margin. Top with a layer of whipped cream, again leaving a ½-inch margin. Top with 8-inch disc and repeat. Top with 6-inch disc and repeat. Garnish with additional pecan flour and lemon zest if desired. Serve immediately; it’s best within 2 hours for best crispness.

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NOUVEAU CHOCOLATE LAVENDER TRUFFLE

nouveauChocTruffle

Courtesy of Christine Joseph, Nouveau Chocolates

“Nouveau Chocolates is a labor of love and a work in progress,” says Christine Joseph, the native Belgian chocolatier who founded the firm in Tulsa in 1999 but relocated to Broken Arrow 10 years ago. Nouveau has become the natural culmination of her personal dreams, serendipity and artistic pursuits.

Christine’s goal is to create the very same Belgian chocolates that are so well known throughout the world. She imports all of the necessary raw materials from Europe, using only top quality Callebaut chocolate. Visit Nouveau for classic, seasonal, and custom chocolates. NouveauChocolates.com or 918.258.2877

After testing several recipes, this particular ingredient ratio was the customer favorite. We think you’ll love it too.

12 fresh organic lavender heads (approximately 15 ounces, flowers removed from the stems). If you do not have fresh lavender flowers available, you can use dried lavender flowers for culinary use.

⅓ cup heavy cream
6 ounces dark chocolate
4 ounces milk chocolate
2 tablespoons unsalted butter

In a small saucepan, bring heavy cream to boiling point. Right as it starts boiling, remove pan from heat and add lavender flowers. Allow lavender flowers steep overnight or 12 hours, refrigerated. Strain flowers from cream and set aside.

In a microwave-safe bowl, mix milk and dark chocolates together, and warm gently in microwave. (DO NOT melt.) Remove from microwave and add small pieces of butter on top of chocolate.

Heat lavender cream to the boiling point, remove from heat and pour over chocolate mixture. Let stand for a few minutes. With a blender on low speed, mix cream, butter and chocolate together. If mixture is too hard, gently warm in microwave till soft and smooth. Place in refrigerator to harden. Use as filling in a mold or cut it in squares then dip in melted chocolate.

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CHOCOLATE MOCHA FROZEN TORTE

chocMochaTorte 

Courtesy of Susan Fullenwider

A longtime Muskogee resident originally from upstate New York, Susan Fullenwider has been preparing this decadent mocha dessert for family and friends going on 20 years. It is a particular favorite of her father-in-law, who will soon be turning 99. Clearly this dessert increases life expectancy—so don’t feel guilty about having a second piece. Susan and her husband, Dr. Chuck Fullenwider, are newly empty nesters but that doesn’t stop Susan from being the ultimate hostess. Her friends brag about her cooking, entertaining, sewing, crafting and decorating prowess and her firm belief in observing, preserving and creating family traditions.

Serves 10–12

1½ cups crisp coconut macaroon cookie crumbs
3 tablespoons butter, melted
4 cups chocolate ice cream, softened
4 cups coffee ice cream, softened
4 ounces chocolate-coated toffee candy bars, coarsely crushed
½ cup hot fudge sauce, cooled*

Preheat oven to 350°F. Stir together butter and cookie crumbs. Lightly press into bottom of a 9- to 10-inch springform pan. Bake for 8 minutes or until lightly brown. Cool completely.

Spread chocolate ice cream in an even layer over cooled crust. Drizzle ¼ cup fudge sauce evenly over ice cream. Freeze until firm. Spread coffee ice cream evenly in pan. Sprinkle evenly with crushed toffee and drizzle remaining fudge sauce on top. Cover with plastic film and freeze until firm.

* Use fudge recipe sauce below or your favorite brand or recipe

HOT FUDGE SAUCE

Makes about 1 quart

6 ounces unsweetened chocolate
2 cups granulated sugar
4 tablespoons butter
1 cup half and half
1 (14-ounce) can sweetened condensed milk

In a saucepan, melt chocolate and butter over low heat, stirring constantly. Add sugar, and half and half. Continue cooking until thickened. Gradually add condensed milk. Cook for 20 minutes, stirring occasionally. Keeps well refrigerated for several months. Reheat before serving.

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CHILI, CHOCOLATE & CHEVRE CHEESECAKE WITH SALTED CARAMEL SAUCE

chiliChocCake

Courtesy of THE EDIBLE TULSA KITCHEN

This cheesecake has it all: sweet, savory, bitter, salty and spicy elements make this cheesecake indulgent and satisfying without being cloyingly sweet. Ancho and cayenne chili powders add an unexpected savory kick.

Perfect with a cup of local java. Serves 12–16

CRUST:

3 cups shortbread cookie crumbs (we used Farrell’s shortbread cookies)
⅓ cup sugar
1 dash salt
4 tablespoons butter, melted

Preheat oven to 350°F. Combine crumbs, sugar, salt and butter in a medium mixing bowl. Combine well. Press into a 10-inch springform pan. Bake 15 minutes, remove and reserve.

FILLING:

12 ounces cream cheese, room temperature
20 ounces chevre, room temperature, (we used Middle Mountain Dairy)
½ cup cocoa powder
8 large local eggs, room temperature
1 dash salt
1¾ cup organic cane sugar
10 ounces bittersweet chocolate, melted and cooled
2 teaspoons good-quality vanilla extract
4 teaspoons ancho chili powder
½ teaspoon cayenne pepper

In the bowl of a stand mixer fitted with paddle attachment, blend cheeses until well combined and creamy, but taking care not to incorporate much air. (The cheeses must be well blended and lump free before adding other ingredients.)

Add cocoa powder and blend well, scraping down the bowl as necessary. Add eggs, one at a time, blending well after each addition and scraping the bowl as necessary. Add sugar and salt. Blend well. Add chocolate, vanilla and chili powders and blend well.

Wrap a large piece of sturdy aluminum foil around springform pan, taking care not to tear the foil. Pour cheesecake batter into pan. Place a hot water bath into preheated oven and place springform in water bath. Bake 40–50 minutes or until cheesecake is set except slightly jiggly just in the center. The cheesecake should not have large cracks after baking. Remove from oven and cool to room temperature. Refrigerate.

SALTED CARAMEL:

1 cup organic cane sugar
¼ cup water
½ teaspoon kosher salt
¾ cup heavy whipping cream (we used Lomah Dairy)
4 tablespoons salted butter (we used Lomah Dairy)
Flake sea salt for garnish (optional)

In a small heavy-gauge saucepan, combine sugar and water over medium- high heat. Stir just until sugar dissolves. Using a pastry brush dipped in water, frequently wash down the sides of the pan so that sugar crystals won’t form in the mixture.

Cook until sugar is a deep amber color. Remove from heat and carefully stir in cream. Stir until well incorporated. Be careful because the mixture will bubble vigorously. Stir in salt and butter one tablespoon at a time until combined. Cool until warm but still pourable.

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ULTIMATE HOLIDAY CAKE

This season you’ll certainly find your fair share of overly sweet sweets, but this isn’t one of them. Rich, spicy and boozy, the Ultimate Holiday Cake has the perfect balance of sweet and bitter.

Chocolate Stout Gingerbread Bundt Cake
Studded with Dried Fruit

holidayCake

Best when prepared a day in advance. For an even more intense flavor, cover with a cake dome and allow the flavors to meld at room temperature for 12–24 hours before serving.

Serves 8–12

Butter for greasing
Cocoa powder for dusting
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
¼ cup cocoa powder
½ cup golden raisins
½ cup chopped dried apricots
½ cup dried cherries or cranberries
¼ cup chopped crystallized ginger
1 cup light brown sugar
1 cup dark molasses
½ cup coconut oil
½ cup vegetable oil
1 tablespoon instant coffee crystals
4 large eggs
Zest of 1 orange
1 cup stout beer such as Guinness

ICING:

1½ cups confectioner’s sugar
Pinch of salt
Spiced rum

For the cake: Preheat oven to 350°F.

Generously butter a 12-cup nonstick Bundt pan. Dust pan lightly with cocoa powder. Whisk flour, soda, salt, spices, cocoa and dried fruit in a medium bowl to blend. In a separate bowl, combine sugar, molasses, oils, coffee crystals, eggs, zest and beer in large bowl. Add dry ingredients to wet ingredients; fold together until just blended. Do not over mix. Pour batter into prepared pan.

Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, 55 to 60 minutes. Cool in pan for 20 minutes. Turn cake out onto rack and cool at least 45 minutes.

For the icing: Combine sugar and salt in a small bowl. Add rum 1 tablespoon at a time, until icing is a thick and only slightly pourable consistency. Drizzle over cooled cake.

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GLUTEN-FREE CARAMEL APPLE TART

tripleTake

For our apple Triple Take, Amber created a caramel apple tart. The base of the dessert is a gluten-free polenta crust filled with caramel. It is topped with sweet apple sage chutney and garnished with cinnamon whipped cream. We couldn’t be appier, er, happier.

GLUTEN-FREE POLENTA TART DOUGH

Makes 4 (4-inch) tarts

This gluten-free tart dough has a texture similar to a graham cracker crust and can be used for blind-baked crust or filled tarts.

⅓ cup milk
1 teaspoon freshly squeezed lemon juice
1¾ cup gluten-free all-purpose flour blend
¼ cup fine gluten-free fine ground polenta
¾ teaspoon xanthan gum
¼ teaspoon salt
⅓ cup sugar
½ cup vegetable shortening
1 tablespoon water, as needed

Combine milk and lemon juice together and set aside. Mix together dry ingredients in a mixing bowl.

Cut shortening into dry ingredients until mixture looks crumbly.

Add milk mixture to form a dough.

Roll out and press into tart shells.

Bake shells at 350° until lightly browned.

CRÈME FRAICHE:

Crème fraiche is fresh cream that has been soured slightly to give it a tangy flavor. It’s what standard sour cream wishes it could be.

Makes 1 pint

16 fluid ounces heavy cream
1 fluid ounce buttermilk (with active cultures)

Heat cream to 100° F.

Remove cream from heat and stir in buttermilk.

Allow mixture to sit loosely covered in a warm place for 12 to 36 hours, or until thickened. Chill thoroughly before using.

CARAMEL FILLING

This delightfully thick and creamy filling is perfect for any luscious dessert.

Makes 2½ cups

1½ cups sugar
3 tablespoons corn syrup
¾ teaspoon salt
6 tablespoons water
6 tablespoons butter
6 tablespoons heavy cream
1 tablespoons creme fraiche

Combine sugar, corn syrup, salt and water in saucepan and heat to 340°, brushing the sides of the saucepan with water to help reduce crystallization.

Remove from heat and whisk in butter, heavy cream and creme fraiche until smooth

Pour into prepared shell, let cool slightly, then refrigerate until firm.

SWEET APPLE SAGE CHUTNEY

The texture of this sweet chutney mimics marmalade.

Makes 1½ quarts

3 cups sugar
1½ cups apple juice
4 cups green apples, peel on, small diced
3 tablespoons fresh sage leaves, chiffonade
1½ tablespoons apple cider vinegar

Place sugar, apple juice and apples into a saucepan and bring to a simmer.

Simmer over low heat until liquid reduces and becomes thick and syrupy.

Remove from heat and stir in fresh sage and apple cider vinegar.

CINNAMON WHIPPED CREAM

The simplest things are usually the best in life and this definitely applies to whipped cream. The addition of cinnamon adds just a touch of flavor and spice.

Makes 2½ cups

2 cups chilled heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon Mexican cinnamon

Place all ingredients into bowl of a stand mixer and, using the whip attachment, whip to medium peaks.

To assemble the Caramel Apple Tart: Pour caramel into tart shell. Top with sweet apple sage chutney. Garnish with cinnamon whipped cream.

FROM OUR OKLAHOMA PRO:

glutenFreeCarmApple

Amber Ortez is pastry chef at the Canebrake Resort and Spa in Wagoner. She is a native Tulsan, with an incredible sweet tooth and a creative passion and drive for her field. She attended Le Cordon Bleu in Las Vegas, Nevada, and was accepted by The Contemporary Resort at Walt Disney World in Orlando, Florida, for externship after graduation in 2008. She has since worked alongside many amazing chefs, who have enabled her to enhance her career. One of those chefs is the ever-talented Sam Bracken, executive chef and proprietor of the Canebrake. He and his wife, Lisa, have been working together since 2005 to create a unique, destination resort, spa and world-class restaurant in Northeast Oklahoma.

 

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CLOUD NINE APPLE PIE

cloudNinePie
Kari serves up generous slices of her legendary Cloud Nine Apple Pie.

BY KARI TYREE

Kari’s apple pie recipe has been sought after for years. We’re so lucky that she’s willing to share it with us now. The ground ginger gives it an extra special kick.

Serves 8–12

PIE FILLING:

9 Granny Smith apples, peeled and thinly sliced
½ cup granulated sugar
½ cup brown sugar
Juice of half a lemon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ teaspoon salt
4 tablespoons butter, cut into ¼-inch cubes and at room temperature
3 tablespoons granulated sugar

PASTRY CRUST:

2½ cups all-purpose flour
½ pound butter, cubed and room temperature
1 teaspoon salt
1 egg
2 tablespoons white vinegar
5 tablespoons cold water
Extra butter for greasing
Flour for dusting

For the filling: Gently fold all other filling ingredients into sliced apples. Place coated apples into a colander and allow juice to drain from apples for at least 30 minutes. Drained juices will be discarded.

Preheat oven to 425°.

For the pastry crust: Butter a 9-inch pie plate. Set aside.

In a medium bowl, cut butter, flour and salt with pastry cutter until mixture is crumbly. Whisk together egg, vinegar and cold water. Add to flour mixture and stir until just combined.

Divide dough into two sections. Flour rolling surface and, using a rolling pin, roll out crust to about 1/8-inch thick.

Tip: Roll out dough on parchment paper to prevent sticking.

Place crust in pie plate and repeat rolling process for the top crust. After pie filling has drained for at least 30 minutes, place apples in lined pie plate. Sprinkle apples with remaining butter and granulated sugar.

Place top crust on pie. Fold in edges and pinch all the way around the rim. Use a knife or fork to make decorative air vents in top crust.

Place in preheated oven for 30 to 35 minutes.

Let pie rest for 1 hour.

Serve warm or refrigerate overnight for a delicious cold Cloud Nine Apple Pie.

FROM OUR HOME COOK:

Kari Tyree’s apple pie is legendary in her neck of the woods and it is the perfect addition to our apple Triple Take. A busy, homeschooling, blogging author and mother of seven children, Kari, her husband, Dan, and their family live in Owasso. You can purchase her new book Life’s Surprises on Amazon. Learn more about her life, family and their surprises on her blog, PearlsAndPiggies.com.

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OKLAHOMA APPLE PECAN “FRANGIPANE” TART

okApplePecanTart
Edible Tulsa kitchen’s Apple Frangipane Tart displays layers of luscious fruit and a creamy pecan filling

From the Edible Tulsa Kitchen:

Traditional Italian frangipane is made with almond flour. Our Edible Tulsa kitchen team utilized locally grown and ground pecan flour and local apples for a true Green Country– sourced dessert

Serves 8–10

APPLES:

6 medium apples, cored, peeled and cut into
1/8-inch thin slices
Juice of ½ lemon
¼ cup light brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
¼ teaspoon kosher salt
1 rounded tablespoon cornstarch
2 tablespoons unsalted butter
Granulated sugar for dusting

PASTRY*:

3 cups all-purpose flour
¾ cup vegetable shortening
¼ pound unsalted butter, cubed and chilled
¼ cup cold water
1 large egg
1 tablespoon white vinegar
2 teaspoons kosher salt

PECAN “FRANGIPANE” FILLING:

1 cup pecan flour, available at Knight Creek Farms
¼ pound unsalted butter
¼ cup light brown sugar
¼ cup granulated sugar
¼ teaspoon kosher salt
1 large egg
1 teaspoon vanilla extract

To prepare apples: In a large bowl, combine apples, lemon juice, sugars, spices and salt. Coat apples well. Set aside and allow apples to macerate for 2 hours at room temperature.

To prepare pastry dough: In a large mixing bowl, cut fats into flour until mixture resembles sand with a few small bits of butter.

In a small bowl, use a fork to mix together water, egg, vinegar and salt. Stir until salt dissolves. All at once, pour liquid mixture into dry mixture. Stir with a fork until well combined. Use your hands to form a ball and knead 2–3 times. Form 2 discs and refrigerate 20 minutes or until needed.

If dough becomes hard while refrigerated, allow it to warm until pliable. Dust dough well with flour.

Use a rolling pin to roll dough to about 1/8- inch thick. Fold in half and move dough to 10-inch tart pan. Place folded dough across half of the tart pan and unfold. Gently press into place and remove excess from edge of pan with fingers. Make sure there are no air bubbles and that dough is even. Refrigerate until needed.

*This recipe makes enough pastry for 2 (10- inch) tarts. Save ½ for another tart or a single- crust pie.

To prepare the pecan “frangipane” filling: In a medium mixing bowl, cream together flour, butter, sugars and salt. Blend well. Add egg and vanilla. Blend well and set aside until needed. (Prepare filling just before assembly, as refrigeration will make the filling too stiff to spread.)

When apples have macerated for 2 hours, strain apples and juices through a wire mesh strainer, collecting juices in a separate bowl.

Return apples to bowl and toss with cornstarch. Set aside. Transfer juice to a nonstick saucepan, add butter and simmer until mixture is syrupy and caramelized. Remove from heat and pour sauce mixture over apples. Toss well and set aside.

Preheat oven to 400° F.

Assembly: Remove pastry shell from refrigeration. Using an offset spatula, spread pecan frangipane filling evenly into pastry shell.

Overlap the apples in a concentric circle in the filled pastry shell until all the apple slices are used. (We used a knife to go back and insert apples slices into bare spaces.) Do not discard accumulated juices. Dust the tart well with granulated sugar. Place tart into preheated oven.

Meanwhile, return accumulated apple juices to the saucepan, reheat and stir until thick. Remove from heat. Open oven door and, using a pastry brush, lightly brush edges of apples with sauce. Repeat as desired.

Bake about 40 minutes or until deep golden brown. Filling will be slightly puffed and crust will appear crisp.

Remove from oven and cool slightly, moderately or all the way. It’s wonderful at any temperature.

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