Raspberry Bittersweet Friands

Since moving to Australia I've been eyeing up all the desserts here which tend towards the small, individual, pretty kind. There are tiny tarts, coconut covered lamington squares and a variety of "slices" which are bar cookies to Americans. As much as I love a giant frosted cake - especially if people are standing around it singing happy birthday to me, I've become taken with a dessert that can be enjoyed in a few bites.

I discovered friands one day when I was grocery shopping. As I was passing by the section with various baking sheets, utensils and things I spotted an odd-looking muffin pan. It simply said "friand pan" and so I went home and googled it. It seems that friands are a thing here and in New Zealand and are closely related to the French financier.

Although I looked at 10 different recipes, they were all essentially the same. Egg whites, almond meal, confectioner's sugar, melted butter and a touch of flour are combined and baked in the special oval-cupped pan. At first I was going to make a batch with just raspberries but I spied a bag of bittersweet chocolate chips in the cupboard and decided it wouldn't hurt to add those in too.

I love everything about these cakes. They are buttery with a crisp exterior and tender, cakey interior. Serve them warm so that chocolate oozes and mixes with the raspberries. A final dusting of sugar is all they need.

For my friends outside of Australia, a regular muffin pan can be used to bake these.

For 8 friands:

• 7 tablespoons (100 grams) unsalted butter
• 4 large egg whites
• 2/3 cup almond meal*
• 1/4 cup plain flour
• 1 cup confectioner's (icing) sugar
• 1/8 teaspoon salt
• 3/4 cup frozen raspberries
• 1/3 cup bittersweet chocolate chips
• Extra confectioner's sugar for dusting

Heat the oven to 350f (180c). Grease 8 cups of a friand or standard muffin pan. Melt the butter and then set aside to cool.

Place the egg whites in the bowl of a mixer. Using the whisk attachment, whisk until foamy, about a minute. Change to the paddle attachment. Sift the flour, sugar and almond meal over the whites and beat on low speed until just combined, scraping down the bowl if necessary. Add the raspberries and chocolate chips and beat for 30 seconds more.

Using a 1/4 cup measuring cup, divide the batter amongst the 8 cups. Place in the center of the oven and bake until the cakes are puffed and the edges are golden, about 20-25 minutes. Remove from the oven and place on a wire rack to cool. After 15 minutes, remove from the pan and serve warm or at room temperature. Lightly dust with the confectioner's sugar right before serving.

*To make your own almond meal, place a cup of whole raw almonds in the bowl of a food processor and pulse until they are very finely ground. Be careful because if they are ground too much they will become almond butter. Sift the almond meal, setting aside the large pieces that wouldn't sift and measure out 2/3 cup for this recipe. Reprocess any larger pieces and store the extra almond meal in the refrigerator or freezer.

Brandied Fig & Banana Milkshakes

I was skyping with one of my best gals, Manda, the other day when she told me about the most delicious milkshake she had at a local restaurant. She said - "it had figs and bananas in it and you must make it." I immediately thought BRANDY which her shake didn't have but we both agreed that yes, a liquored-up version might just be the best thing ever.

It should come as no surprise that I was right. I sucked down that first sip of shake and decided that brandy makes everything better. It reminded me a bit of a Brandy Alexander but was sweet with banana and slightly crunchy with the pureed tiny fig seeds. I love the hint of cinnamon which seems to marry the two fruits together and complements the strong vanilla flavor.

The recipe itself is a guideline. I think shakes are something that require a little tinkering based on personal preference. If you want your shake to be extra-thick so that the straw stands immobile in the middle then either add more ice cream or less milk. The brandy was perfect for my tastes but might be a touch strong for other people so don't add the full amount at first. Taste and decide.

As M and I sat slurping down our milkshakes BEFORE dinner (so naughty), I thought that they would make for a fun, unexpected end to a dinner party. The brandied figs would also make a splendid topping for a vanilla sundae along with some chopped nuts and chocolate sauce.

For 2 shakes:

• 1/3 cup dried figs, stemmed
• 1/2 cup brandy
• 1 cinnamon stick
• 3 scoops vanilla ice cream
• 3/4 cup milk
• 1 banana, cut into large chunks and frozen
• Pinch of ground cinnamon for garnish

In a small saucepan over high heat, combine the figs, brandy and cinnamon stick. Bring to a boil and simmer for 2 minutes. Remove from the heat, cover, and allow to steep for 30 minutes. Discard the cinnamon stick and put the brandy and figs in the refrigerator until cold.

In a blender, combine the figs with the brandy, ice cream, milk, and banana. Blend until smooth. Pour into two glasses and sprinkle with the cinnamon.

Coconut Macadamia Blondies

I've been a blogging slacker this week but thanks to my good pal, Guestblogger Alita, I got a needed reprieve so that I can do some cooking and get back on schedule. I'm sure you'll all enjoy these delicious-sounding blondies. ---A Crafty Lass

In deciding what special treat I wanted to bake for my Valentine, I thought about his all time favorite cookie. I know he's not alone - you know the ones, those delicious Samoas that the cute little Girl Scouts so innocently sell us every year. I feel so good supporting them and teaching them about goals, making money and people skills (at least that is what one little girl told me - good sales pitch for a 8 year old, I thought!). In case the one person on earth who hasn't tried these cookies happens to be reading this today, the cookie is covered in caramel and coconut and of course drizzled with 5 perfect lines of chocolate. That purple box doesn't last long at our house - once you open it, you might as well not close it again!

Since my sweetie is not a big chocolate fan like me, I thought a cookie bar or blondie would be a good base, and after taking stock of my baking cabinet, I settled on a cross between the above mentioned Samoas and the always popular white chocolate macadamia nut cookie. So, I cooked up a recipe for Coconut Macadamia Nut Blondies. And, much like that purple box, this pan of bars did not last long!

• 1 stick of butter, melted (8 tablespoons)
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 1 cup white flour
• 1/4 cup whole wheat flour
• 1 cup coconut (heaping)
• 1 cup white chocolate chips
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup chopped macadamia nuts

Preheat over to 350f. Line an 8x8 baking dish with parchment paper. In a large mixing bowl, mix together the melted butter with the brown & white sugars. With a spoon, mix in the egg, vanilla and salt until combined. Slowly mix in the flours, coconut, white & chocolate chips and the macadamia nuts until blended.

Pour the batter into the lined pan and smooth the top. Bake for 25-30 minutes, the center should still be a little soft. Let them cool a little on a wire rack before removing them from the pan. Slice into squares and present to your favorite valentine!

Fresh Mint & Lime Cookies

I am really good at making a Mojito to the point that if I order one at an actual bar, I'm usually disappointed. It's all about tasting and balancing things out along the way. The mint gets muddled with sugar, the lime juice and some pulp are stirred in, the rum is poured and then all of it topped off with some soda water. I taste and then add more of everything if it needs it. Finally, I present the lucky recipient with my perfect cocktail and give them a warning not to drink it too fast because they're such a fussy cocktail to make that I can't be bothered ever making more than about four.

These buttery sugar cookies are infused with Mojito flavor and remind me what a good combination mint + lime really is. The zest provides a burst of green citrus and is rounded off by the refreshing, sparkling taste of mint. The cookies themselves are crisp on the edges with a delicate crumb, prettily flecked with hints of herb and lime.

The dough can be a bit difficult to work with when rolling it into balls so if it sticks to your hands, wet your hands in ice water first and that should help. Keep an eye on them in the oven too, they can go to lightly golden around the edges to smelling of burnt butter quick.

For about 5 dozen:

• 1½ cups (340 grams) unsalted butter, softened
• 2/3 cup superfine granulated sugar
• 1 egg
• 1/4 cup minced fresh mint leaves
• 2 teaspoons grated lime zest
• ½ teaspoon vanilla extract
• 2 cups flour
• Extra granulated sugar for flattening cookies

In a large bowl, cream butter and sugar until fluffy. Add egg, mint, zest, and vanilla. Beat until smooth. Add flour to creamed mixture; stir until a soft dough forms. Wrap dough in plastic wrap and refrigerate overnight.

Preheat oven to 350˚f (180˚c). Shape dough into 1-inch balls. Place balls 2-inches apart on a baking sheet lined with a silpat. Grease bottom of a glass with butter, dip into a bowl of granulated sugar and flatten each cookie ball (repeatedly coating the glass in sugar as needed).

Bake 7-9 minutes or until edges are lightly golden. Transfer cookies to a wire rack to cool.

Chocolate Whiskey Cake

Imagine ordering yourself a strong coffee – no, make it a mocha – and since you’re feeling festive and all, you pour a nip of whiskey in there. Now put those elements in cake form and that’s what we’ve got here. Deeply flavored with rich cocoa + coffee notes, the cake is infused with the warm essence of whiskey.

I love a boozy cake this time of year and this one didn’t disappoint. The method is unique too as no mixer is required. Instead, coffee, butter, whiskey and sugar are combined in a saucepan and warmed through. The other ingredients are stirred in by hand and before you know it, the cake is in the oven.

I used my cathedral cake pan I got from Williams Sonoma years ago. I have a love/hate relationship with it. When the cake comes out clean, gothic and beautiful things are good. When pieces of cake remain in the pan and the rest of it pours out like a devastating cake avalanche, well, things are not so good. I liberally sprayed the interior with cooking spray and then dusted it with cocoa powder. Once it cooled in the pan for about 15 minutes, I flipped it onto the wire rack with no dramas whatsoever. A dusting of powdered sugar finished off my little cathedral snow scene.

This recipe came from Gourmet and I didn’t change a thing. The link is here and really, I can’t recommend it enough. Warm wishes this holiday season. I hope all of you are participating in much merriment.

Ginger Pistachio Cookies

It's easy to gain inspiration from all the weighty cookbooks I own, not to mention the bevy of food magazines, blogs, websites, and TV shows that are out there. What is even more satisfying is getting that inspiration from a good friend. Last year I cajoled my pal Scott into guestblogging a cookie recipe of his that I love: Cream of Tartar Cookies. A couple of months ago he gussied them up with some orange frosting and crunchy, colorful pistachios, thus transforming them into Pistachio-Orange Cookies which recently won the Minneapolis Star Tribune Holiday Cookie Contest. So proud! Out of 268 entries his won which was not surprising as I have often been on the receiving end of his exemplary cooking skills.

I loved the idea of orange + pistachios together so I made these cookies incorporating zingy Australian candied ginger, candied mixed peel (lemon and orange), and some chopped pistachios. The result is a crunchy exterior with a rich, chewy interior. Each bite yields varying flavors of spice, citrus and toasted nuts - such a great combination of holiday flavors.

A note about the candied ginger: the ginger I used here isn't the thin slices of crystallized ginger I was familiar with in the U.S. Instead, these are cubes of ginger with no exterior sugar visible, quite similar to dried fruit. I'm sure the crystallized ginger would work just fine.

For about 3 dozen cookies:

• 8 tablespoons unsalted butter, softened
• 3/4 cup raw (or white) superfine (caster) sugar
• 1 egg
• 1 1/3 cups flour
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup finely chopped toasted pistachios
• 1/4 cup finely chopped candied ginger
• 1/4 cup chopped candied citrus peel
• 1/3 cup coarse sugar

Heat the oven to 350f (180c). In the bowl of a mixer, beat the butter and raw sugar until light and fluffy. Add the egg and beat again.

In a separate bowl, whisk together the flour, ground ginger, baking soda, and salt. With the mixer on low, add the flour mixture to the butter mixture until just combined. Add the pistachios, candied ginger and citrus peel and mix again.

Line a baking sheet with parchment paper. Place the remaining 1/3 cup sugar in a shallow bowl. Roll the dough into 1-inch balls and then roll in the sugar. Place on the baking sheet, spacing the dough 3 inches apart. Bake in the center of the oven for 12-14 minutes until the tops crack and are slightly golden. Remove from the oven and cool on a wire rack. Store in an airtight container for a week or freeze for up to a month.

Rhubarb Apple Crumble

When I was packing my things to move to Australia, I had to be judicious in what I chose to pack and ship because a journey halfway around the world is not cheap. This meant that I had to narrow down my cookbook collection to only those deemed absolutely essential. My friends eventually took pity on me and volunteered to spread out my "non-essential" (but still deeply loved) books amongst my friendship circle to mail to me later.

I opened my VIP cookbook box after it traveled by sea with my other things for nearly 3 months and pulled out The Country Cooking of Ireland by Colman Andrews which won the James Beard Award for cookbooks. I got it as a gift from my good friends E&B and I think it may be the most beautiful cookbook in my collection. It is one of those books that inspires with its beautiful photography capturing rustic meals, gorgeous landscapes and various Irish folks and food.

I plan on cooking my way through it and have already made several recipes including a Lettuce & Pea Soup, Salmon with Bacon, Cabbage and Cream, and Soda Bread. They were all delicious and used simple but excellent ingredients. The Rhubarb Ginger Crumble caught my eye and I revised it to include apples. I cut back on the sugar by a cup because it seemed like a scary amount and also added chopped walnuts to the topping.

The result was incredibly good. The ginger is the winning element here. It adds a great zing to the tart rhubarb, sweet apples, and buttery upper crust. Baked fruit desserts always smell so amazing as they cook and this recipe did just that. I ate it warm for dessert, cold for breakfast the next day, sneaked spoonfuls until it was gone and loved it every time.

For 8 servings:

• 5 cups rhubarb, chopped into 1-inch pieces
• 2 Fuji apples, peeled and cut into 2-inch chunks
• 1 tablespoon finely grated ginger
• 1½ cups + 2 tablespoons sugar, divided
• 1½ cups flour
• 12 tablespoons cold unsalted butter, cut into small pieces
• ½ cup finely chopped walnuts
• Pinch of salt

Heat the oven to 375f (190c). In a large bowl combine the rhubarb, apple, ginger, and the 1½ cups sugar. Butter a large glass baking dish and spread the fruit evenly in it.

In another bowl, combine the flour and butter. With a pastry cutter, blend them together until pea-sized crumbs form. Stir in the remaining 2 tablespoons sugar, the walnuts and the salt. Distribute evenly over the fruit, pressing down slightly.

Place in the center of the oven and bake, until the fruit is bubbling and the top is golden - about 60-75 minutes. Remove from the oven and set on a wire rack to cool. Serve warm or at room temperature with whipped cream, vanilla ice cream or plain in all its glory.

Adapted from the Rhubarb Ginger Crumble recipe in The Country Cooking of Ireland by Colman Andrews

Lemon Olive Oil Cookies

I picked up some lemon thyme at the market the other day and contemplated using it in a fish dish, or in a salad, or with some eggs but then opted for cookies because that seemed the most logical choice. Or maybe I just needed some sugar.

I'm still mixer-less down here and so have been mentally going through recipes that don't require butter to be creamed. Yes, as my friend Scott reminded me, there was a time before mixers and elbow grease was used instead. However, the other day I whipped egg whites until satiny peaks formed and let me tell you, I was fairly certain that my arm was going to give up and just fall off. Apparently, I am a wimp. This recipe requires just two bowls and mixes together (by hand) in a flash.

I remembered bookmarking a recipe from Mark Bittman for olive oil cookies in which he used both red wine and rosemary. I figured I would take that concept and go with a triple lemon version instead: herbal lemon thyme, lemon zest and juice, and sweet lemony icing.

The cookies are sort of a cross between a scone and a cookie with somewhat cakey interiors. There's no getting around the fact that the butter is missing, but really, I like these a lot. These not too sweet, herb-flecked bisquits are rustic, pretty-looking things that didn't require me to even break a sweat.

For about 2 dozen cookies:

• 1 cup all purpose flour
• ½ cup oats
• 1/3 cup sugar
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1 egg
• ¼ cup extra virgin olive oil
• 1/3 cup milk
• 1/2 teaspoon vanilla
• 1 tablespoon fresh lemon juice
• Finely grated zest of 1 lemon
• 2 teaspoons fresh lemon thyme leaves
• Lemon Icing*

Heat the oven to 375f (190c). In a medium bowl, whisk together the flour, oats, sugar, baking powder, and salt. In another bowl, whisk together the egg, oil, milk, vanilla, lemon juice, zest, and thyme. Pour the wet ingredients into the dry ingredients and fold together with a spatula until just moistened.

Lightly grease a baking sheet. Drop the dough by heaping teaspoonfuls, spaced 2 inches apart. Bake in the center of the oven for 12-14 minutes or until just brown around the edges. Remove from the oven and transfer to a cooling rack.

*For the icing, whisk together 3/4 cup confectioner's sugar, 1 tablespoon milk, 2 teaspoons lemon juice and 1 teaspoon lemon zest until smooth.

Once cool, drizzle the icing over the cookies and allow to set. The cookies will keep, covered for a couple days.

Adapted (a lot) from a recipe by Mark Bittman

Spicy Chocolate Shortbread

You know that old adage about wanting something you can't have? Well since I arrived in Australia I been cooking Mexican food like it's going out of style. This partly has to do with the fact that M and his roommate practiced Taco Tuesday which inspired me to create something Latin-inspired each week to keep the tradition going and partly because the lack of Mexican ingredients down here makes it a challenge. I determinedly troll the aisles looking for canned black beans (no), chipotle anything (definitely no), queso fresco (absolutely no) and so on.

Last week I was whipping together some Fish Tacos with Lime Coleslaw and Mango Salsa when I decided that I needed something sweet to finish the meal that still captured the Mexican spirit. I've always been quite fond of the cinnamon-scented chocolate used in their sweets and so decided on a shortbread cookie with a few Mexican flavors mixed in.

The recipe, adapted from one which appeared in Gourmet, uses just one bowl and a fork. You'll have them in the oven in no time flat. The shortbread turns out dark, rich with deep yet subtle spice flavors. The cinnamon and cayenne definitely make the cookies something special and were a perfect end to our far away Mexican meal.

For 8 cookies:

• 1/2 cup (125 grams) unsalted butter, softened
• 1/4 cup superfine sugar
• 1/2 teaspoon vanilla
• 1/8 teaspoon sea salt
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1 tablespoon granulated or sanding sugar

Heat the oven to 325 degrees.

Place the butter in a medium bowl along with the superfine sugar, vanilla and sea salt. With a fork, mash it all together until combined. Sift the flour, cocoa powder, cinnamon and cayenne pepper together over the butter. Mix together with a spatula until thoroughly combined.

Pat the dough into an 8-inch springform pan. Sprinkle the tablespoon of granulated or sanding sugar evenly over the top. Place the pan in the center of the oven and bake for 20-25 minutes until firm to the touch and just crisp around the edges. Remove from the oven, unclip the pan and slice the shortbread into 8 wedges. Allow to cool and then transfer to an airtight container. The shortbread will keep for one week.

Adapted from a recipe from Gourmet Magazine.

Nectarine Ginger Bars

The other day I was doing a cookbook exodus, which included sorting through my big 3-ring binder of recipes I've torn out of magazines. I flipped through it perusing potential recipes from Eating Well, Cooking Light, Food & Wine, Bon Appetit, The New York Times, and the dearly departed Gourmet. I'm pretty ruthless when it comes to getting rid of my things (clothes, shoes, purses, etc) but a mixture of nostalgia and the sense that I could really be missing out on the best.recipe.ever. prevented me from tearing anything out of my binder.

I set it aside and moved on to my collection of family recipes. There I came across an oldie but a goodie that my mom used to make called "Apricot Bars". These bars are a rich crumbly mix of buttery pastry and a thin layer of canned apricot filling. I always really liked them and decided to do a little reworking of it.

I switched out the apricot filling for some fresh nectarines, lacing them with some zingy candied ginger. I used all whole wheat flour for the all-purpose flour which I was a bit worried about but learned that 2 sticks of butter makes everything delicious.

These bars have a delicate, tender crumb and aren't altogether sturdy. It's best to allow them to almost completely cool before slicing and removing them from the pan. These bars don't keep for very long, not much longer than a day, but really, I don't think that will be too much of a problem.

For 15 bars:

• 3 ripe but firm nectarines
• 1/4 cup finely minced candied ginger
• 1/4 cup sugar
• 1 teaspoon cornstarch
• 2 sticks unsalted butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups whole wheat flour
• 1/4 teaspoon salt
• ¾ cup finely chopped walnuts
• Confectioner's sugar

Peel and finely chop the nectarines. Place them in a bowl with the ginger, 1/4 cup of sugar and cornstarch. Stir together and set aside.

In the bowl of a mixer, cream butter with sugar. Add egg and vanilla and mix well. Stir in flour and salt. Add walnuts and blend well.

Divide dough in half. Spread one half evenly into the bottom of a 13 x 9-inch greased pan. Cover with nectarines. Drop remaining dough by spoonfuls over filling, spreading out with a spatula. You don't have to be too thorough with this part as the dough will spread as it bakes.

Bake at 350˚ until the top is golden, about 35 minutes. Cool in the pan on a wire rack until almost cool. Slice and place on the wire rack to cool completely. Once cool, sift confectioner's sugar over each bar.

Watermelon Raspberry Sorbet

Today I was strolling through a neighborhood farmer's market with my good friends Guestblogger Eric and Burt. We checked out the peak summer bounty of beans, beets, squash, eggplants, herbs and tomatoes. At this particular market there are great local vendors offering amazingly good, local food including eggplant Parmesan hoagies, herby falafels, and thirst-quenching Arnie Palmer's.

One of the vendors was selling watermelon popsicles and I felt quite satisfied with myself that I had made a similar frozen treat earlier this morning. Mine is currently in sorbet form and has the additional red richness of raspberries. This combination of fruity goodness could easily be made into popsicles if you have some molds, just omit the alcohol which keeps the sorbet from freezing solidly.

One might not think that watermelon and raspberries are a match but I've been on this recent kick of combining foods that are the same color and let me just say: so far, so good. I'm assuming there are all sorts of nasty combinations out there...peas and honeydew come to mind for instance. But let's focus on the harmony that is lemon and yellow squash (my last post) and today's red sorbet which was a refreshing, supertasty treat.

For one quart:

• 4 cups cubed watermelon
• 6 ounces raspberries
• 3/4 cup simple syrup*
• 1 tablespoon lemon juice
• 1 tablespoon white rum (or vodka)

In the bowl of a food processor, combine the watermelon and raspberries. Puree until very smooth. Pour the puree through a fine-mesh sieve into a bowl. Stir in the simple syrup and lemon juice. Refrigerate for one hour.

For Sorbet: Pour the mixture into an ice cream maker and process until quite slushy. With the machine running, add the rum or vodka until incorporated. Transfer to a quart-sized container and freeze. Allow to sit out for 20 minutes before serving.

For popsicles: Omit the rum or vodka. Pour into molds and freeze until solid.

* to make simple syrup, in a small saucepan combine 1 cup sugar and 1 cup water. Bring to a boil over medium high heat. Boil for several minutes, remove from the heat and allow to come to room temperature. Transfer to a container and store in the refrigerator until ready to use.

Sour Cherry Tart

My good friend and frequent guestblogger, Eric M, recently took a trip to Door County, Wisconsin. Door County is known for it's storied cherry history dating back to the 1800's so I was undoubtedly pleased when he presented me with a large jar of unsweetened sour cherries in their own juice a few days ago. Each time I passed by the kitchen I would glance at the ruby red fruit and start to wonder how I would use them up.

While I brainstormed, I opened the cherry jar and fixed myself a cocktail made from Malibu rum, cherry juice, a couple cherries, sparkling water and a squeeze of lime. That was nearly worthy of a post it was so good. In fact, if you happen to have all those things on hand, you should really go fix yourself a Cherry Malibu Cocktail right now.

Instead I decided on a tart featuring a puff pastry base, a layer of honey sweetened crème fraîche, the cherries of course, and a saucy cherry syrup to finish. This tart does require some steps but is quite simple and pleasant to make, not to mention, the final result is dazzling.

For one tart:

• 1/2 cup unsweetened cherry juice
• 1/4 cup sugar
• 1 tablespoon kirsch
• 8 ounce sheet frozen puff pastry, thawed
• 1/2 cup crème fraîche
• 1 tablespoon honey
• 1/4 teaspoon pure almond extract
• 1/4 cup sliced almonds, lightly toasted
• 2 cups unsweetened sour cherries in juice (drained, juice reserved)

In a small saucepan stir together the cherry juice, sugar and kirsch over medium-high heat. Bring to a boil and cook, until reduced by half and syrupy, about 5-7 minutes. Set aside and allow to cool to room temperature.

Heat the oven to 350 degrees. On a lightly floured surface, unfold the sheet of puff pastry. Sprinkle lightly with flour and roll out to a dimension of 14" x 10". Moisten a 1/2-inch border with cold water and fold the edges over to create a frame around the pastry. Make sure to press down on all four corners lightly to make sure it's sealed. Prick the pastry all over with a fork. Transfer the pastry to a parchment-lined baking sheet and place in the center of the oven. Bake until just golden, about 25 minutes. Remove from the oven and set on a wire rack to cool.

While the pastry is cooling, whisk together the crème fraîche, honey and almond extract until smooth. Measure out the cherries and set over a colander. Squeeze the cherries gently with your hands to get rid of most of the juice. Reserve the juice for another use.

When the pastry is completely cooled, spread the crème fraîche evenly over it. Scatter the cherries over the top and then sprinkle with the almonds. Drizzle the cherry syrup evenly over the tart, reserving any unused syrup for another use. Serve the tart immediately, sprinkled with some confectioner's sugar if desired.

Mango Bread Pudding

Whenever I host book club I try and come up with a menu that will impress the girls but not be so tricky that I might end up hyperventilating early in the day before they arrive or worse, cry in the kitchen while they are all standing around, wine glass in hand.

This time around I selected my menu with various hors d’oeuvres type food in mind that I brought out gradually, some of which I was able to make ahead and it was a splendidly relaxed and successful evening. I went for a vaguely tropical theme and served: Spicy Margarita Raisins that called for raisins to be slowly cooked in a mixture of butter, crushed red pepper flakes, tequila, triple sec, lime juice and then coated in coarse salt. They were pretty amazing. I also served Rick Bayless’ Salsa Baked Goat Cheese, Norman Van Aken’s Black Bean and Tropical Fruit Salsa, Seared Shrimp with Lime Jalapeno Dipping Sauce, Sesame Garlic Edamame and for dessert, these Mango Bread Puddings.

These puddings were a great end to this sort of an evening because the individual portions aren’t overly large, they can be prepped ahead of time with minimal effort and the mango is an unusual but welcome fruit in this sort of dish. I can see upping the ginger factor by tossing in some minced candied ginger. And, this recipe can certainly be made in one large dish, just allow for a longer cooking time. You’ll know it’s ready when the bread is puffed and golden.

For 8 puddings:

• 5 cups Challah bread torn into 1 inch cubes
• 2 large, ripe mangoes, peeled and diced
• Unsalted butter, softened, for greasing ramekins
• 2 cups whole milk
• 3 eggs
• 4 tablespoons packed dark brown sugar
• 1 teaspoon vanilla
• 1 teaspoon ground ginger
• 1 tablespoon demerara sugar
• 1 cup whipped cream

Heat the oven to 350 degrees. Place 8 1-cup ramekins on a baking sheet. Lightly coat the inside of each one with the butter. Set aside.

In a large bowl, combine the bread cubes and mangoes. Toss with your hands until evenly combined. Divide the mixture amongst the ramekins.

In another bowl, whisk together the milk, eggs brown sugar, vanilla and ginger. Carefully pour the milk mixture over each ramekin. Sprinkle the demerara sugar over each pudding. Place in the oven and bake for 25-30 minutes until puffed and golden.

Remove from the oven, let cool for 5-10 minutes, and then dollop with the cold whipped cream and serve.

*The puddings can be assembled several hours ahead. Refrigerate the bread mixture and milk mixture separately and combine just before baking.

Frozen Berry Pie in a Vanilla Walnut Crust

I'm so happy to welcome Guestblogger Alita back! It's been far too long. She and I have talked about how our mom's used to make a variation of this pie when we were growing up and so am thrilled that she took the same concept and used fresh, seasonal ingredients. --A Crafty Lass

This fabulously frozen berry pie has seen many variations in our house. It or something similar are always welcome when the temperature & humidity of a Minnesota summer keep me from wanting to make any type of dessert that requires the oven to be on for an hour or more.

This recipe was developed as I was staring at many quarts of frozen strawberries from an amazing U-Pick place near my family’s cabin near Ottertail Lake and at some point I decided I could & should use them for more than my soy strawberry banana smoothies! I remembered having a similar pie at graduation parties & summer BBQs over the years that was a little too pre-packaged/processed for my taste: pre-made graham cracker crust with an artificially flavored yogurt/cool whip filling. So I became interested in finding something similarly refreshing, yet less processed.

This more homemade version uses a nice combination of fresh strawberries & blueberries that nicely enhances the creamy, sugary base. The crust can be made of other types of crackers or cookies you prefer – we’ve used graham crackers & chocolate wafers in other variations. I think the vanilla wafer & nut combo is my favorite though. Pecans are a great substitute for the walnuts. Any combination of berries would be delicious, I like adding raspberries when they are in season. And as an added bonus, it is perfect to make a day or 2 ahead of when you need it… just remember to take it out of the freezer a little while to thaw slightly before serving.

This dessert is the perfect ending to a backyard BBQ and could be easily be made into individual portions in ramekins or a cupcake pan for a more sophisticated garden party. To dress the pie or individual dessert up a little, finish with some fresh whipped topping, pretty berries & a sprig of mint. Enjoy!

Crust:

• 1½ cups vanilla wafers crumbs
• ½ cup chopped walnuts
• 5 tablespoons melted butter
• 2 teaspoons vanilla

Filling:

• 1½ cups sliced strawberries
• ½ cup blueberries
• ¾ cup sugar
• 1 egg white
• 1 cup sour cream

Combine the vanilla wafer crumbs, walnuts, butter and vanilla in a bowl. Press the mixture into the bottom & sides of a regular 10” pie pan (a little slightly taller 9” pie pan works too). Bake for 8-10 minutes at 350 degrees. Remove & let cool.

For the filling, combine strawberries, blueberries, sugar & egg white in a mixing bowl. Beat at high speed until it forms soft peaks (could take up to 10 minutes). Gently incorporate the sour cream by hand. Pour the filling into the crust & place the pie in the freezer. Be sure to take it out a little while before serving so it’s not impossible to cut, it will freeze fairly solid. A dollop of whipped cream is always a good way to finish.

Note: If you use frozen berries, you can decrease the sugar to about ½ cup.

Rhubarb Raspberry Tarts

I know that strawberry/rhubarb is the classic combination but I much prefer the deeper flavors of raspberry/rhubarb. Raspberries add a ruby red richness to the tartness of rhubarb and I have had a lot of success canning a rhubarb raspberry jam in the past. With this in mind, I made these tarts, developing a toasty hazelnut whole wheat crust to complement the fruity filling.

These are perfect for company because although a bit fussy to make, they can be knocked out pretty quickly (or a day ahead of time) and are delicious and beautiful. Because these tarts are not baked in a tart pan and are instead free-form, all of their imperfections and flaws can be embraced and simply labeled as rustic. People fall for that every time.

I prefer mini-tarts, dividing the dough into 6 or 8 pieces but feel free to make one big tart or a couple. The baking times will need to be slightly adjusted according to size. I made six tarts for this go around and promptly ate one straight from the oven, served four for my guests, and ate the last one the next day for breakfast. The tart and a glass of milk was the perfect start to my day.

For crust:

• 3/4 cup white whole wheat flour or whole wheat pastry flour
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/3 cup hazelnuts
• 4 tablespoons cold unsalted butter
• 3 tablespoons sour cream

For filling:

• 2 1/2 tablespoons flour
• 1 tablespoon sugar
• 1 cup raspberries
• 2 cups diced rhubarb (cut into 1/4-inch pieces)
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 2 teaspoons kirsch
• Powdered sugar for garnish

Heat the oven to 375 degrees. Place the hazelnuts on a baking sheet and place in the oven. Roast until just toasted, about 5-7 minutes. Remove from the oven and let cool slightly. Place the hazelnuts in a towel and rub them together to remove the skins. Set them aside.

In a food processor combine the flour, sugar, hazelnuts, baking powder, salt, and cinnamon. Process until the hazelnuts are finely ground. Cut the butter into 4 tablespoons and place in the food processor. Pulse until pea-sized crumbs form. Add the sour cream and turn on the processor until the dough comes together in a ball. Knead it a few times on a lightly floured surface and then form into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 3 days).

Divide the dough into the desired number of pieces and then roll out on a floured surface into circles an 1/8-inch thick. Line a baking sheet with parchment paper. Place the dough onto the baking sheet(s). Stir together the 2 tablespoons flour and 1 tablespoon sugar together in a small bowl. Divide it among the circles of dough and spread it evenly, leaving a 2-inch border. Place the baking sheets in the refrigerator while making the filling.

In a medium bowl, gently stir together the raspberries, rhubarb, sugar, kirsch and lemon juice. Divide the mixture among the circles of dough. Fold the 2-inch border of dough over the filling and pinch together to seal. Place in the heated 375 degree oven and bake for 30-35 minutes (more or less depending on tart size) so that the fruit is bubbling and the crust is golden brown. Transfer the tarts to a wire rack to cool. Sprinkle with powdered sugar before serving.

Adapted from the free-form fruit tart recipe in A New Way to Cook by Sally Schneider.

Mango Coconut Sherbet

My friend Scott had the unfortunate experience of getting his tonsils out recently and so post-surgery I texted him and asked if I could make him some sort of frozen thing to soothe his wounds. Most people I know probably would have responded by saying, whatever you make would be great! or something along those lines. I knew better for Scott is a very particular sort of individual who thinks a lot of what I make is just gag-inducing (see this post). So, it came as no surprise that even through a narcotic haze, he texted me back saying - I want Mango or Coconut or Vanilla sherbet. So specific!

I thought maybe a tropical sort of combination would be nice so I went for the mango+coconut combo. The coconut milk added the requisite milkiness of most sherbets and the mangoes were mild and delicious. I whipped in some egg whites because I remember a while back Martha Stewart told me too. It definitely adds body to the sherbet.

I'm not exactly sure if it was my problem on that particular day or if this is just how it is but I created an insane amount of dirty dishes making this. Between the mango peels, pits, juice, food processor, mixer, saucepans, spoons, spatulas...it was nuts. Normally I like to assure all of you that things aren't going to be hard to make but I have found with any sort of frozen dessert, and of course canning, the clean-up can be quite the task. At the end though, you've got the homemade goodness to pass on.

For 1 quart:

• 2-3 ripe mangoes
• 1 cup coconut milk, well-stirred
• 1 cup simple syrup*
• 2 egg whites

Peel the mangoes and cut the flesh into chunks. Place in the bowl of a food processor and puree with a 1/4 cup of cold water. Pour the puree through a sieve and measure out 1 cup.

In a bowl combine the mango puree, coconut milk and 3/4 -1 cup of simple syrup depending on the sweetness of the mangoes. Stir together and place in the refrigerator for at least an hour, until thoroughly chilled.

With a mixer, beat the egg whites until stiff peaks form and then beat in the mango mixture until smooth. Pour into the bowl of an ice cream maker and process according to the manufacturer's directions. Freeze for one hour before serving.

*to make simple syrup, combine 1 cup of sugar with 1 cup of water in a small saucepan. Bring to a boil and simmer for a few minutes until the sugar is dissolved. Store in an airtight container in the refrigerator until ready to use.

Blood Orange Frozen Yogurt

I was talking to Guestblogger Eric M the other day and he mentioned he was going to the mall. Now, whenever I hear the word "mall", my Pavlovian response is to yearn for an Orange Julius because that is what I get whenever I find myself mallbound. For those of you who aren't in the know, an Orange Julius is basically a dreamsicle that has been put into a blender--creamy, orangey vanilla goodness.

I set off, determined to make a Julius-like confection for myself and grabbed some thick, plain Greek yogurt and a handful of beautiful blood oranges. After mixing the yogurt with the juice, I was excited to use some of my special Fiori Di Sicilia extract which is a ingredient commonly used in pannetone. This citrus-vanilla extract is sold at King Arthur Flour and I've used it in pancakes and orange sable cookies I make each year around Christmas.

I can't say that this frozen yogurt turned out better than an Orange Julius, but with its rosy shade from the blood orange juice and the clean yogurt flavors, it got the job done.

For about 1 quart:

• 21 ounces plain Greek yogurt (I used Fage 2%)
• 3/4 cup strained blood orange juice (about 3 small oranges)
• 1/2 cup sugar
• 1/2 teaspoon Fiori Di Sicilia Extract
• 1 tablespoon triple sec

In a bowl, stir together the yogurt, juice, sugar and extract until the sugar is dissolved. Refrigerate until the mixture is cold, about 30 minutes. Pour into an ice cream maker and churn until it is thick and almost frozen, pouring in the tablespoon of triple sec at the end. Serve immediately or transfer to a quart-sized contaner and freeze. Let the container thaw for 30 minutes before serving.

Gingerbread Caramels

Gingerbread might just be one of my most favorite things in the world and this recipe, infusing traditional holiday spices into a delicious caramel is genius. It appeared in Martha Stewart Living 3 years ago and I've been making them ever since. I've tweaked the recipe by increasing the spices and changing the method a bit.

Caramel making has that danger element to it as the molten mixture bubbles and boils in the pot. When it first comes to a boil, it seems as if it might boil right over which is a little terrifying but keep stirring and it will all be fine. The first time I made these they were good, but not spicy enough, and I had pockets of spice that weren't incorporated so I've remedied this by stirring the spices together beforehand and then mixing them in thoroughly once it comes to temperature.

I can say with confidence that these are some of the best caramels I've ever had.

For about 12 dozen:

• 2 pints heavy cream
• 2 cups light corn syrup
• 4 cups granulated sugar
• 12 tablespoons unsalted butter, cut into tablespoon-sized pieces
• ½ cup unsulfured molasses
• 1 teaspoon pure vanilla extract
• 1 teaspoon kosher salt
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon freshly grated nutmeg
• ½ teaspoon ground cloves

Coat a 12x17 rimmed baking sheet with cooking spray. Line it with parchment paper leaving a 2-inch overhang on the short sides of the sheet. Lightly spray the parchment with cooking spray.

In a large pot over high heat, add the heavy cream, corn syrup, sugar, butter, and molasses, stirring constantly until the sugar is dissolved. Bring the mixture to a boil, reduce the heat to medium-high, stirring frequently, allowing it to reach a temperature of 248 degrees on a candy thermometer.

Meanwhile, stir together the salt and spices in a small bowl. As soon as the caramel reaches 248 degrees, take it off the heat and stir in the spices and vanilla carefully as it might spatter a bit. Stir the caramel continuously for 30 seconds to incorporate the spices into it, making sure there aren't any pockets of spice hiding. Pour the caramel onto the prepared baking sheet. Martha says not to scrape the pot--I scrape the pot and things always turn out fine. Allow the caramel to set for 24 hours without moving it.

Place a large cutting board over the baking sheet and flip it over. Peel the parchment off of the caramel and discard. With a large sharp knife, cut the caramel into 1-inch wide strips and then cut each strip into bite-sized pieces. Cut wax paper into approximately 3x3 squares and wrap each caramel in it. The caramels will keep for at least a month.

Adapted from a recipe in Martha Stewart Living

Peppermint Delights

My mom has one of those recipe boxes, notecard sized, stuffed with handwritten family recipes and clippings from old Chicago Tribune newspapers. She has an inordinate number of Apple Cake recipes that she cut out of the paper which I can say I have never seen her bake.

These cookies came from that recipe box and as good as they taste, the memories I have of helping bake them are even better. The candy canes that go into these cookies need to be crushed and so my mom would arm me with a hammer and a sealed baggie filled with candy canes. I would hunker down on the ground and crush away. It felt very official and like serious work--I loved it.

These cookies are unique not only because of the crushed candies but also because of the large amount of oats in them that bake up crisp and crumbly. I love the minty flavor and can't imagine a Christmas without them.

For 3 dozen cookies:

• 1½ cups flour
• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 cup regular rolled oats
• ½ teaspoon vanilla
• ¼ teaspoon peppermint extract
• 1/3 cup crushed candy canes
• ½ cup granulated sugar, for flattening cookies

Combine butter and sugar and beat until creamy. Add the vanilla and peppermint extracts. Gradually beat in the flour. Stir in the oats and candy. Wrap the dough in wax paper and refrigerate for 30 minutes.

Roll the dough into 1-inch balls and place them, 3 inches apart, on an ungreased baking sheet. Place the granulated sugar into a bowl. Butter the bottom of a glass, dip it into the sugar and flatten the cookies, redipping into the sugar for each ball of dough.

Bake at 350 degrees for 10 minutes until the edges are barely golden. Let cool on the baking sheet for a couple minutes then transfer them to a wire rack to cool completely. The cookies will keep for about a week or so.

Brown Sugar Walnut Ice Box Cookies

When I was a kid I went crazy for these cookies my Gram baked around Christmas. I knew them simply as "Ice Box Cookies" which are actually a type of cookie, meaning, the dough is stored in the freezer. Ice box cookies are absolutely ideal for the holidays as the dough can be prepared and frozen well ahead and then simply sliced and baked when convenient.

This might be the most well-loved recipe in my Gram's repertoire and she was the only one who ever made them as far as I know. She wrote down the recipe for me years ago but this is the first time I've made them and I can't tell you how many memories they brought back when I could smell them baking. They are just as I remember - humble in appearance, but perfectly delicious in flavor and texture.

I'm a sucker for any sort of crispy cookie and these are my gold standard. The key is to slice them very thinly...if a thick one manages to sneak into the bunch, the magic is lost.

For 6 dozen or so:

• 1/2 cup shortening
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 1 cup packed dark brown sugar
• 2 eggs
• 1/2 teaspoon salt
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 cup finely chopped walnuts

In the bowl of a mixer, cream butter and shortening together. Add the sugars, then the eggs, mixing well and scraping the bowl down once or twice.

In a bowl, sift together the flour, baking soda, salt and cinnamon. Add to the mixing bowl and beat until just combined. Fold in the walnuts.

Turn the dough out onto a sheet of wax paper and with your hands, form it into a rectangular-shaped log about 4 inches in diameter. Roll the log up with the wax paper, tie both ends, and place in the freezer overnight or until ready to bake. One long log can be made, or several, depending on your preference and freezer space.

When ready to bake, heat the oven to 350 degrees. Thinly slice the dough about an 1/8-inch thick and place 1-inch apart on ungreased baking sheets. Bake for 8-10 minutes until the edges are just golden. Cool on a wire rack.

Keep the remaining dough in the freezer until ready to use. The cookies will keep in a covered container for several weeks.