Wednesday, October 19, 2016

The Araxi Lemon Cream Tart

Rose's Araxi Lemon Cream Tart
is exactly how 
I have always wished
a lemon bar
would taste.

The possibilities
with the lemon base
are endless.
I layered the leftover
parfait style
with shortbread cookie crumbs,
and whipped cream.

I think this would be amazing in the
crumb crust we made for
Frozen Lime Meringue Pie.
Rose Levy Beranbaum

Thursday, October 13, 2016

Giant Jam Cookie

I thought this would be a simple
recipe to ease back into baking.

The dough was easy to mix up
especially since I used the dough hook
on the Kitchen Aid for the kneading step.

No decorative cut outs.
This dough is lucky it made it into the pan.

Powdered sugar hides 
a multitude of sins.

The flavor is lovely
and the house smells
Rose Levy Beranbaum

Wednesday, September 14, 2016

New Spin on Rollie-Pollies

with Rose's Cream Cheese
Pie Crust
are tasty little morsels.

Never one for saving pie dough,
a new batch was mixed up.

I tried the dough hook and it worked!

Rolled out, sprinkled with cinnamon and sugar,
chilled then sliced on the diagonal
and sprinkled with chunky sugar in the raw,
they bake for a bit, flipped over and baked a few minutes longer.

No matter what the shape,
these little gems are a
nice, simple treat
for anyone who loves pie crust.
Count me in!
Rose Levy Beranbaum

Friday, September 9, 2016

Late Summer Pesto

is one of my very favorite things.
I like it on pasta, pizza,
crostini and in sandwiches.

We've been making it for years
so I was eager to try
Rose's recipe.

The key difference is
her use of walnuts
rather than pine nuts.

Pesto is incredibly easy
to whiz up in the mini Cuisinart.
It may not be the authentic 
time honored mortar and pestle way
but it works.

This is good pesto
and if I had never had
it made with pine nuts
I would think it was wonderful.
I prefer the sweetness
pine nuts impart.
I like Rose's recipe
with the pinch of sugar
and dash of cayenne pepper
and will use it again
substituting pine nuts.
Rose Levy Beranbaum

Wednesday, September 7, 2016

Heavenly Chocolate Mousse Cake

All's well
that ends well.

The sponge cake, 
which I was dreading,
turned out fine.

Filled with confidence
I started melting chocolate 
with cream for the mousse.
Simple enough
an hour later 
it still wasn't 
up to 77C degrees.
I gave up at 74C
and popped it in the frig
to chill.
But wait...
why was there a bowl of egg yolks
sitting on the counter?

Retrieving the chocolate soup
I whisked in the yolks,
all twelve of them,
and tried to bring it up to 77C degrees.

All seemed to be going right,
the chocolate was thickening nicely
and then
the most peculiar thing happened;
oil started seeping out of a 
chocolate-y congealed mass.

Image result for meme of a redhead pulling out her hair

 I "calmly" asked myself
what would the Alpha Bakers do?
Whisk it back to life!
the KitchenAid
did just that.
Tackling the
sponge was another thing.
My too large loaf pan
completely out witted
 the template geometry.
The ends 
pieced together
like brick walls.
Spackling the 
rather thick mousse 
inside the cake lined
loaf pan
was a bit tricky.

Wrapped in plastic
and back to the frig
since by
now it was late into the night.

It flipped out okay
but looks can be deceiving. 

Mousse is a bit dense
straight out of the frig

It isn't symmetrical like
Still it made for a mighty
tasty breakfast.
The chocolate mousse
is definitely worth
the stirring.
The hardest part
is waiting for it
to come back
to room temperature
(or 6-8 seconds per slice in the microwave for the impatient moi)
but once it does
the airy chocolate
is amazing
with the tender sponge cake.
Rose Levy Beranbaum

Sunday, September 4, 2016

Lemon Curd and Raspberry Pielets

Rose's Lemon Curd and Raspberry 
Pie and Pielets
are truly luscious.

Regular raspberry season is over
I came across these
golden raspberries.
They are sweeter than the darker ones.

I made two mini pies
and one eight inch.
Perfect for this holiday
Rose Levy Beranbaum

Friday, September 2, 2016