It's strawberry season here in North Carolina and I bought my first strawberries this week and I can't wait to go pick some more this weekend. So I found this fantastic recipe courtesy of Emeril and The Food Network and had to share. He calls it a pie, but it's really a tart. Since he called it a pie I didn't bother to read the directions until I was well into it and saw that I needed a tart pan. Alas, I didn't have one so I used my spring form pan which worked fine. I also think just a pie pan would be fine as well.
I also don't have a food processor so I just made the crust with my Kitchenaide and had no problems.
Enjoy!
Ingredients
Pie Crust:
* 1 stick butter
* 3 ounces cream cheese
* 1 1/4 cups all-purpose flour
* Pinch salt
For the crumb topping:
* 1/3 cup sugar
* 1/2 cup all-purpose flour
* 3/4 cup oatmeal
* 4 tablespoons butter, melted and cooled slightly
For the filling:
* 6 cups (2 pounds) quartered strawberries
* 1/2 cup granulated sugar
* 2 teaspoons fresh lemon juice
* 2 1/2 tablespoons cornstarch
* 1/4 teaspoon grated orange zest
Directions
In the bowl of a food processor combine butter and cream cheese and process until smooth. Add flour and salt and process just until mixture comes together to form a ball. Remove dough from the processor and shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
While the pie crust is chilling, prepare the crumb topping. Combine the 1/3 cup sugar, 1/2 cup flour, and the oatmeal in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate until thoroughly chilled.
Preheat the oven to 350 degrees F.
Working on a lightly floured work surface, roll out dough out to a thickness of 1/8-inch and fit it into a 9 or 10-inch tart pan with a removable bottom. Return pie crust to the refrigerator for 20 minutes, then blind bake until lightly golden, about 18 minutes. Remove and transfer to a wire rack to cool while you assemble the strawberry filling. Increase the oven temperature to 375 degrees F.
In a mixing bowl combine the strawberries with the sugar, lemon juice, orange zest and cornstarch and toss to combine. Spoon the strawberry filling into the prepared piecrust and spread the crumb topping evenly over the top of the filling. Bake in the middle of the oven for 1 hour, or until filling is bubbly and crust and crumb topping are golden brown. Transfer to a rack to cool to room temperature before serving.
Sunday, April 25, 2010
Monday, April 5, 2010
Roasted Potato Salad with Blue Cheese Dressing
Roasted Potato Salad with Blue Cheese Dressing
Ingredients
* 5 pounds red and white table potatoes, cut into 1-inch pieces
* 3 tablespoons olive oil
* 2 teaspoons minced garlic
* 1 1/2 teaspoons salt, divided
* 3/4 teaspoon ground black pepper, divided
* 1/4 cup butter
* 1 large onion, chopped
* 1 tablespoon balsamic vinegar
* 8 pieces of bacon
* Blue Cheese Dressing, recipe follows
Directions
Preheat the oven to 450 degrees F. Line a large shallow roasting pan with nonstick aluminum foil.
In a large bowl, combine the potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange the potatoes, in a single layer, on the prepared pan. Bake until potatoes are tender and lightly browned, stirring occasionally, for 35 minutes. Remove from the oven and cool.
In a large skillet, melt the butter over medium-low heat. Add the onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add the vinegar. Stir until the vinegar evaporates, about 1 to 2 minutes.
Cut up 8 pieces of bacon and render in pan on stove.
In a large serving bowl, combine the potatoes, onions, bacon, remaining salt and pepper and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.
Blue Cheese Dressing:
* 3/4 cup mayonnaise
* 1 (5-ounce) container crumbled blue cheese
* 2 tablespoons sour cream
* 1 1/2 teaspoons prepared horseradish
* 1/2 teaspoon ground black pepper
In a small bowl, combine the mayonnaise, blue cheese, sour cream, horseradish, and pepper. Cover, and refrigerate until ready to use.
Yield: about 1 cup
Ingredients
* 5 pounds red and white table potatoes, cut into 1-inch pieces
* 3 tablespoons olive oil
* 2 teaspoons minced garlic
* 1 1/2 teaspoons salt, divided
* 3/4 teaspoon ground black pepper, divided
* 1/4 cup butter
* 1 large onion, chopped
* 1 tablespoon balsamic vinegar
* 8 pieces of bacon
* Blue Cheese Dressing, recipe follows
Directions
Preheat the oven to 450 degrees F. Line a large shallow roasting pan with nonstick aluminum foil.
In a large bowl, combine the potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange the potatoes, in a single layer, on the prepared pan. Bake until potatoes are tender and lightly browned, stirring occasionally, for 35 minutes. Remove from the oven and cool.
In a large skillet, melt the butter over medium-low heat. Add the onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add the vinegar. Stir until the vinegar evaporates, about 1 to 2 minutes.
Cut up 8 pieces of bacon and render in pan on stove.
In a large serving bowl, combine the potatoes, onions, bacon, remaining salt and pepper and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.
Blue Cheese Dressing:
* 3/4 cup mayonnaise
* 1 (5-ounce) container crumbled blue cheese
* 2 tablespoons sour cream
* 1 1/2 teaspoons prepared horseradish
* 1/2 teaspoon ground black pepper
In a small bowl, combine the mayonnaise, blue cheese, sour cream, horseradish, and pepper. Cover, and refrigerate until ready to use.
Yield: about 1 cup
Wedding Cake Recipe (White Almond Sour Cream)
The texture of this cake is great for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness are just right. This recipe serves about 40-50 people.
2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
Add the remaining ingredients and beat on medium speed for 2 minutes.
Pour into greased and floured cake pans, filling each pan a little over half full.
Lightly tap cake pans on counter to bring air bubbles to top.
Bake in preheated 325° F oven until cake tests done.
Baking time varies according to the size and depth of pans being used.
(I have used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which is supposed to require absolutely no trimming-- works fairly well, but most likely will still need to even out/trim to get cake absolutely even. A must for a wedding cake)
In 2" deep pans, this recipe makes:
One 14" round and one 6" round or One 16" round
or One 12" round and one 10" round
or One 12 X 18" sheet cake
or One 12" round and one 8" round and one 6" round
or Two 9" squares or 5 dozen cupcakes.
Half the recipe makes:
Two 7" rounds or Two 6" rounds and 6 cupcakes.
For chocolate cake: substitute choc. cake mix for white... instead of egg whites do 6 whole eggs... substitute 2/3 of the flour for cocoa powder, omit almond extract
For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
For white chocolate: melt 8oz white baking chocolate and cool slightly. Use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.
For Chocolate Filling:
Melt 2 cups chocolate chips with a can of sweetened condensed milk. Stir until smooth and then let cool until fudge consistency.
2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
Add the remaining ingredients and beat on medium speed for 2 minutes.
Pour into greased and floured cake pans, filling each pan a little over half full.
Lightly tap cake pans on counter to bring air bubbles to top.
Bake in preheated 325° F oven until cake tests done.
Baking time varies according to the size and depth of pans being used.
(I have used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which is supposed to require absolutely no trimming-- works fairly well, but most likely will still need to even out/trim to get cake absolutely even. A must for a wedding cake)
In 2" deep pans, this recipe makes:
One 14" round and one 6" round or One 16" round
or One 12" round and one 10" round
or One 12 X 18" sheet cake
or One 12" round and one 8" round and one 6" round
or Two 9" squares or 5 dozen cupcakes.
Half the recipe makes:
Two 7" rounds or Two 6" rounds and 6 cupcakes.
For chocolate cake: substitute choc. cake mix for white... instead of egg whites do 6 whole eggs... substitute 2/3 of the flour for cocoa powder, omit almond extract
For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
For white chocolate: melt 8oz white baking chocolate and cool slightly. Use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.
For Chocolate Filling:
Melt 2 cups chocolate chips with a can of sweetened condensed milk. Stir until smooth and then let cool until fudge consistency.
Buttercream Frosting
A good tasting buttercream. Holds up well for wedding cakes especially. In fact, used this on Mallory's wedding cake.
1 cup butter, softened
1 cup shortening* (I use butter if cake doesn't need to be white, but the shortening works well, too)
2 teaspoons vanilla
1 teaspoon almond extract
1⁄4 teaspoon salt
8 cups powdered sugar
6 tablespoons milk
In large bowl, beat together butter and shortening. Add vanilla, almond extract and salt. Gradually add powdered sugar and milk, beat until well blended and smooth. If frosting is too thin, add powdered sugar 1⁄4 cup at a time. If frosting is too thick, add milk 1 tablespoon at a time, sometimes I thin with small amounts of corn syrup as well. Also, this frosting tastes better the longer it sits.
Yield: 61⁄2 cups.
1 cup butter, softened
1 cup shortening* (I use butter if cake doesn't need to be white, but the shortening works well, too)
2 teaspoons vanilla
1 teaspoon almond extract
1⁄4 teaspoon salt
8 cups powdered sugar
6 tablespoons milk
In large bowl, beat together butter and shortening. Add vanilla, almond extract and salt. Gradually add powdered sugar and milk, beat until well blended and smooth. If frosting is too thin, add powdered sugar 1⁄4 cup at a time. If frosting is too thick, add milk 1 tablespoon at a time, sometimes I thin with small amounts of corn syrup as well. Also, this frosting tastes better the longer it sits.
Yield: 61⁄2 cups.
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