Posts Tagged ‘dessert’

Toasting the Editor-in-Chief: Celebrating Karin’s birthday with an elderflower, orange and passion fruit cake

Sunday, November 29th, 2015 No comments

By: Ingrid Webb

Last weekend we gathered to celebrate Karin’s birthday as a family with a fish taco feast prepared by her children. We are visiting for the holidays, so I offered to bake a cake, which has quickly become one of my specialties. The recipe calls for Edlerflower Cordial, which I’d never used before, but we brought some back with us after our last visit to our daughter’s house in England. Elderflower cordial isn’t easy to find in stores in the US, but you can get it on Amazon and possibly your local BevMo, as well as making your own.

Here’s the recipe, which I came across in Cambridge Magazine: Birthday Cake

Karin’s birthday cake was my fourth time making the recipe. The recipe calls for two entire oranges pulverized and added to the batter, making the cake itself very moist and flavorful. The cake is made with almond flour which also provides a nice texture. With all the different fruits and rich creams, we thought upon first reading this recipe that it would be very sweet, but it’s not at all. It’s a very well balanced cake for adult taste buds.

The recipe calls for an Elderflower Cream, which contains passion fruit, in between each of the cake’s four layers and on the top. While passion fruit isn’t readily available this time of year, we were able to get passion fruit (along with mango for the mango salsa and rhubarb for a Strawberry Rhubarb Pie) at Specialty Produce. (If you haven’t been to Speciality Produce, it was quite a treat! What a variety and quality of produce!)

As always, the cake was a huge hit.


Recipe of the Day: Classic Apple Tarte Tatin

Thursday, May 1st, 2014 No comments

Apple Tarte Tartin

Apple Tarte Tatin

Apple Tarte Tatin has always felt like the perfect Springtime dessert. This upside-down apple tart is the perfect treat after a beautiful day enjoying the sunshine. Beautiful and delicious, serve this up with a scoop of vanilla ice cream for an absolute crowd pleaser. Be careful though; it’s so good, they’ll want you to make it again and again.

1¾ cup flour
9 tablespoons unsalted butter
1 teaspoon salt
4 to 5 tablespoons ice water
12  large Granny Smith apples (6 lbs.)
2 cups sugar
9 tablespoons butter
Zest and juice of one lemon
Preheat oven to 425 F

1. Prepare crust.
In food processor, mix flour, salt and butter until crumbs are formed.  Add ice water and pulse until mixture holds together nicely.  Wrap in wax paper and chill until needed.

2. Prepare apples.
Peel, quarter, slice each quarter into three slices.  Add the lemon zest and juice to the apples.  Add ¾ cup of the sugar and stir.  Let steep for 20 to 30 minutes then drain apples.

3. Make caramel and cook apples.
Using a 12 inch iron skillet, melt butter and add remaining 1¼ cups sugar.  Stir until a brown bubbly caramel forms.
Add the apples to the caramel, arranging them in a nice pattern around the pan.  Continue to add apples in subsequent layers, filling in the empty spaces until all apples have been added to pan.  Cook about 15 minutes, covered, basting the apples with a bulb baster periodically.  When the syrup is nicely thickened, remove pan from heat.

4. Prepare and Bake.
Roll the dough out in a 13” circle.  Center the dough over the apples, forming an edge with the excess dough.  Bake 20 minutes in a preheated oven until crust is nicely browned.  Remove from oven and ensure that juices are not too thin.  If necessary, cook down juices on stove until juices are thick.

5. Flip Tarte Tatin.
Turn the pan upside down onto a serving dish.  You may need help with this as the pan is red hot and very heavy.

6. Serve. 
Cut Tarte Tatin into slices.  Serve with vanilla ice cream.


This recipe is from Cook the Part. You can grab your own copy here.


Homemade Baklava – Not as complicated as you thought!

Friday, October 29th, 2010 1 comment

From the “Dinner in Athens” chapter of Cook the Part :

Next weekend we are planning to cook the “Dinner in Athens” chapter of my book with some of our biotech friends.  In preparation for that event, I am making the Baklava this weekend.  Baklava is always better when it can “rest” for a week before eating.  Before serving the Baklava, I put it into petit four cups.  Your friends will be so impressed that you made this from scratch!  We often make this before the holidays and include a few pieces with our Christmas cookie gift plates.



1 cup honey
2 cups water
Zest of one lemon
2 cinnamon sticks

4 cups nuts (walnuts or pecans)
1 cup sugar
3 teaspoons cinnamon
1 ½ teaspoons nutmeg

2 1 pound boxes filo dough
1 pound butter, melted

Prepare Syrup.
Add all syrup ingredients to saucepan and boil for 30 minutes.

Diagram for scoring top of baklava

Prepare Filling.
Place all filling ingredients in bowl of food processor and process until mixture is well blended and nuts are finely chopped.

Assemble Baklava.
Using a large round pizza pan with a 1″ rim, place a layer of filo dough into bottom of pan.  Cover pan with dough and brush with melted butter. Continue until 8 layers have been assembled, with butter brushed between each layer.  Sprinkle with 1/2 cup of filling.  Add three layers of dough, brushing butter between each layer, followed by another 1/2 cup of the nut mixture.  Continue 8-10 times until pan is full, dough and nut mixture are used up.
Cut off overhang and finish off by creating a rim around the edge, folding inward and tucking in the dough to create an edge.
Score the top as shown in the diagram, creating triangles.

Bake the Baklava.
Bake at 300 degrees for 1 1/2 hours, covering with foil after the first hour.
Remove from oven and cool.
Pour hot sauce over the cold baklava.  This will keep for weeks.
Cut all the way through and put the triangles into paper petit four cups for serving.


Categories: Cooking Tips, Recipes
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