Archive for June, 2011

Blackberry Custard Kuchen

I most definitely did not do this kuchen justice with this picture. And, unfortunately, there is not another picture I can show you. Suffice it to say this kuchen was so delicious it was gobbled up in under 18 hours. I had planned to take pictures of a slice the next day after returning home from commencement since I baked it in a frenzy the night my relatives flew in from Seattle (and Mom, on her way out to the airport, suddenly requested a baked good to magically appear when she returned).

It was quite delicious though. The blackberries (though raspberries and blueberries would also work well) married perfectly with the slightly sweet custard topping and complementary crust.

I really need to take a class or something so I can better describe. All I can ever seem to say is “mmmmm” while my mouth is stuffed with sugary, creamy goodness.

Just make this!

Blackberry Custard Kuchen
adapted from allrecipes

Ingredients

For crust:

  • 1 1/2 c all-purpose flour, divided
  • 1/2 tsp salt
  • 1/2 c (1 stick) cold unsalted butter, cut in 1-inch chunks
  • 2 tbsp heavy cream
  • 1/2 c sugar
  • 2 pints blackberries, rinsed
For topping:
  • 1 c sugar
  • 1 tbsp all-purpose flour
  • 2 eggs, beaten
  • 1 c heavy cream
  • 1 tsp vanilla extract
Instructions
Preheat oven to 375F and grease a 13 x 9″ baking dish.

For crust, In a food processor or large bowl, combine 1 cup flour and salt. Pulse in butter or cut in with 2 knives until mixture resembles coarse crumbs. Stir in cream. Press into the bottom of the prepared dish. Combine sugar and remaining 1/2 c flour in a bowl and sprinkle over crust. Arrange blackberries atop sugar/flour mixture.
For topping, Combine sugar and flour. Then add in eggs, cream, and vanilla. Pour over berries. Bake for 40-50 minutes or until lightly browned. Can be served warm or chilled.
Are you partaking of the berry season?

Strawberry-Coconut Cheesecake

The other morning I woke up and decided that I needed to have cheesecake. I’d recently been to a party that had mini cheesecakes baked in cupcake wrappers but it didn’t quite do the trick for me. So I woke up and craved, needed a proper  cheesecake. I needed gobs of serious cream cheese laced with sugar. I need it to be fruity because fruity means “guilt-free” but chocolatey means “get on the treadmill.” And since I cancelled my gym membership for my impending room, treadmilling was not an option.

Is my thinking delusional? Nahh.

So with reckless abandon I forgot all the errands I had planned to run, did a quick scan of the world wide web, ran to the supermarket (because who keeps 3 blocks of cream cheese around?), ran to fetch my springform pan 20 minutes away, room temperaturized my cream cheese in record time (cheese in ziploc, ziploc in cold water, cold water in bowl), and made a cheesecake!

Run-on sentences are the bomb diggity.

 

This cheesecake was everything I wanted it to be. It was reminiscent of summer with the fresh strawberry topping and delicious coconut crust. The filling itself was not too dense, just how I love it. (Is it blasphemous not to love thick dense cheesecakes if I’m moving to NY?) All in all, a win.

Strawberry-Coconut Cheesecake
adapted from epicurious

Ingredients

For crust:

  • 6 tbsp (3/4 stick) unsalted butter, melted, divided
  • 1/2 c sweetened shredded coconut, toasted, cooled (toast on foil at 400F for 5-10 minutes until browned – be careful not to burn it!)
  • 3/4 c graham cracker crumbs
  • 1/8 c sugar

For filling:

  • 24 oz cream cheese, room temperature
  • 1/4 c (1/2 stick) unsalted butter, room temperature
  • 1 c sugar
  • 3 tbsp cornstarch
  • 4 eggs, room temperature
  • 1 c sweetened cream of coconut (ie Coco Lopez)
  • 1/4 c coconut rum (ie Malibu)

For topping:

  • 2 lb fresh strawberries, hulled and sliced
  • 1/4 c strawberry jam (seedless preferred)
  • 2 tbsp water

Instructions
For crust: Preheat oven to 350F. Brush springform pan with approximately 1 tbsp melted butter. If needed, line with parchment and brush parchment with extra butter. In a medium bowl, mix together remaining butter, coconut, graham cracker crumbs, and sugar until well moistened. Press into bottom of the springform pan and bake for 10 minutes or until lightly browned at the edges. Cool and reduce oven temperature to 300F.

For filling: Using an electric mixer, beat together cream cheese, butter, cornstarch, and sugar until well combined. Add eggs in one at a time, scraping and mixing completely. Beat in cream of coconut and coconut rum. Strain mixture through a sieve and pour into cooled crust. Bake in a water bath at 300F for 1 hr 40 min (epicurious had all these instructions for covering with foil etc but I omitted and had no issues). The cake should jiggle a bit when done and be browned on the edges. Once done, turn oven off, crack oven door open, and let sit in the oven for 30 minutes before taking out to cool completely in the refrigerator (5 hours or more, preferably overnight).

For topping: Simmer jam and water in a saucepan until combined. Layer strawberries atop cheesecake and brush with glaze. Chill in refrigerator until ready to serve. Can be assembled 8 hours in advance.

Do you ever crave?

Crostata

Is it possible to have too much fun? These past couple weeks have been a whirlwind of graduation events, parties, BBQs, and weddings. I think I’ve had more alcohol this past week than plain old water (which, if you know me at all, is not something I normally do). Is that bad?

Consequently, blogging has hit the backburner as I slowly make it through the flurry of goodbyes (many of my friends are leaving the area, myself included, and moving elsewhere for residency) and soaking up the last bits of free time we’ll all have in a long time. I apologize. I’ll try to post consistently but the commenting thing may not happen until I’m settled in July. Be patient.

In the meantime, this crostata was an easy dessert to prepare for my family when time was short. It tasted of summer without requiring any completely fresh fruit (is anyone else terrible at picking out the sweetest fruit from the stand?). You can substitute any jam/preserves you wish making this insanely adaptable to your pantry! Can you really go wrong with Giada?

Crostata with Raspberry Preserves
adapted from Giada at Food Network

Ingredients

  • 1 1/2 c all-purpose flour
  • 2 tbsp sugar
  • 1/2 tsp grated lemon peel
  • 10 tbsp unsalted butter, chilled, cut into 1/2-inch cubes
  • 1/2 tsp salt
  • 3-4 tbsp ice water
  • 12 oz (3/4 c) raspberry preserves
  • 1 tbsp lemon juice
  • 1 tbsp sliced almonds, toasted
  • powdered sugar, optional

Instructions
In a food processor, blend flour, sugar, and lemon zest. Add in butter and pulse until mixture resembles coarse meal. Add salt and continue pulsing. Add water one tablespoon at a time until dough begins to form together when pressed with your fingers. I used 3 1/2 tablespoons in total. Gather dough into a ball, flatten into a round, and wrap in plastic. Refrigerate until firm, approximately one hour.

Once chilled, preheat oven to 400F. Roll dough out into an 11-inch round on a piece of parchment cut to fit your baking sheet. In a small bowl mix together preserves and lemon juice. Spread over dough, leaving 2 inches all around. Fold over crust, sealing gently, to create an 8-inch round. Place parchment on baking sheet and bake 35-40 minutes or until lightly browned. When cooled, sprinkle toasted almonds and dust with powdered sugar if desired.