Recipe: Stone Fruit Tea Cake

Stone Fruit Tea Cake

Adopted from Rustic Fruit Desserts

Yield: 10-12 servings

Tea Cake is not overly sweet and tastes great as an afternoon snack paired with tea or coffee. Neither cake nor tart, this dessert defies description: a fruit filled shortbread perhaps? This dough freezes well and can be pulled out of the freezer on short notice, anytime you have extra fruit on hand. 

Ingredients

1 Tbsp unsalted butter, at room temperature, for the pan

2 1/4 c all-purpose flour

1 t baking powder

1 t fine sea salt

1 c granulated sugar

3/4 c (6 oz) unsalted butter, at room temperature

3 eggs

1 T pure vanilla extract

2 1/2 c coursely chopped mixed stone fruit, fresh or frozen

1 T turbino sugar

Instructions

Whisk the flour, baking powder and salt together in a bowl.

Using a handheld mixer with beaters, or a stand mixer with a paddle attachment, cream the sugar and butter together on medium-high speed for 3-5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then add the vanilla.  Add the flour mixture and stir just  until a smooth dough forms. Wrap the dough in plastic wrap, flatten into a 1 inch-thick disk and freeze for 30 minutes.

Preheat the oven to 350 degrees. Butter a shallow 10 inch round baking pan or tart pan.

Divide the dough into two equal portions and pat one portion evenly into the bottom of the prepared pan. Spread the fruit over the dough. Break the remainder of the dough into tablespoon-size pieces and distribute atop the fruit, then sprinkle the turbino sugar over the dessert.

Bake for approximately 45 minutes*, or until lightly golden brown and firm. Cool for 30 minutes before serving.

Recipe: Bourbon Poached Apricots

Bourbon Poached Apricots

Poaching Liquid Recipe adapted from Martha Stewart Living

Ingredients

3 lbs firm, blemish-free apricots

1 lemon

2 1/2 c sugar

1 vanilla bean, split

1 c bourbon

Instructions

Slice apricots in half, removing the pit. Toss apricots with lemon juice in a heat-restistant bowl.

Bring 4 cups water, the sugar and the vanilla bean to a boil in a large sauce pan, stirring until the sugar dissolves. Add bourbon and stir to incorporate.

Cook poaching liquid over medium heat until reduced to a thick syrup, about 30 minutes. Pour over prepared apricots and allow to cool completely.

These apricots are lovely served over vanilla ice cream or a piece of pound cake. 

Recipe: Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

Adapted from Martha Stewart Living 2010

Yield: 10 servings

Ingredients 

Crumb Topping

8 Tbsp (1 stick) unsalted butter, melted

1 c all-purpose flour 

1/2 c sugar

1/2 t salt

Rhubarb Layer

1 lb rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick

3/4 c sugar

4 Tbsp (1/2 stick) unsalted butter, cut into small pieces

Cake Batter

1 1/2 c all-purpose flour

1 1/2 t baking powder

1 1/2 t salt

8 Tbsp (1 stick) butter

1 c sugar

1/2 t finely grated lemon zest

1 Tbsp lemon juice

2 large eggs

1 c sour cream

Instructions

Preheat oven to 350 degrees F

Make the topping: Stir together melted butter, flour, sugar and salt until moist and crumbly.

Make the cake: Butter a 9 inch round cake pan (3 inches deep). Dot with 4 Tbsp butter, cut into small pieces. Toss rhubarb with 3/4 c sugar; let stand for 2 minutes. Toss again and spread in pan.

Whisk together flour, baking powder and salt. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, one at a time, until well incorporated. Beat in flour mixture in 3 additions, alternating with sour cream. Spread evenly over rhubarb. Crumble topping evenly over batter.

Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about one hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

This cake is lovely served with whipped cream or vanilla ice cream. 

Recipe: Sugar Cookies {for rolled cookies}

Sugar Cookies 

Adapted from The Sweet Adventures of Sugarbelle

Yield: 2-2 1/2 dozen cookies

Ingredients

1 c (2 sticks) unsalted butter, softened

1 1/2 c confectioner's sugar

 1 egg

2-3 t flavoring (vanilla, almond, etc)

2 1/2 - 2 3/4 c all-purpose flour

2 tsp baking powder

1 tsp salt

Instructions

Cream together the butter and confectioner's sugar.

In a separate bowl, crack the egg and add the flavoring. Add to the butter mixture and mix until well incorporated.

Sift the flour, baking powder and salt together. Add little by little to the butter mixture. The dough is ready when most of it sticks to the paddle. (When you touch it, the dough should have a little give but not stick to your fingers.)

This dough does not need to be refrigerated before using, but should rest for a few minutes to firm up.

Roll the cookie dough out on parchment paper to 1/4 inch thick, dusting with flour as necessary. Cut and bake at 400 degrees F for approximately 7-8 minutes. If the cookies start to brown, you have baked them too long. 

Recipe: Asian Cole Slaw

Asian Cole Slaw

Adapted from Epicurious.com (submitted by maxstart36)

Yield: 8 servings

Ingredients

1 head of cabbage, cut very thinly* 

1/2 c finely grated carrot

2 oz coursely chopped peanuts

1/2 c thinly sliced green onion

Dressing

3 T rice vinegar

2 T soy sauce

1 t honey (or granulated sugar)

2 t sesame oil

2 cloves garlic, finely minced

1 t fresh ginger, finely grated

1 t hot pepper flakes, optional

Instructions

Whisk together the dressing ingredients; let flavors meld as you are preparing the cole slaw.

Toss the cole slaw ingredients with the prepared dressing. Serve immediately. 

*I typically use 1/2 head red cabbage and 1/2 head napa cabbage.