Miniature Scottish Scones with Lemon, Candied Ginger and White Chocolate

From the kitchen of One Perfect Bite...This recipe, sans the white chocolate chips, first appeared in Molly Wizenberg's book A Homemade Life. It's had a great run on the internet, but for one reason, I never actually made the scones. Several weeks ago, I saw a version of it on Pinterest and I decided it was time to make, rather than drool over them. I have a weakness for all types of scones and I assume the world shares my passion. I usually tote them to morning meetings, and because I make them so often, I've become a self-proclaimed expert at their construction. These, with the addition of white chocolate, sounded unbearably delicious. I had one small problem, however. While I can buy squares or wafers, but I've never seen white chocolate in chip, much less miniature chip, form. I solved the problem by taking my chef's knife to a couple of squares of what was available and fashioned small chips of my own. And while I was creating miniatures, I also decided to make petite scones. For the past several years, I've seen the calorie conscious cut single pastries into smaller portions for their plates, so I decided to eliminate the middle man and help them by making my scones pint sized to begin with. I know you will like these. The combination of lemon and candied ginger is one of those matches made in heaven. It is further enhanced by the addition of white chocolate to the mix. The scones have a lovely crumb and when they are served still warm, paradise comes suddenly near. Here is how they are made. 

Lemon-Poppy Seed Scones

From the kitchen of One Perfect Bite...Mother's Day will be here before we know it. I have a series of recipes that I want to share with you before it arrives. While they all will make delicious desserts, you'll find these recipes produce cakes and pastries that vary considerably in appearance and the amount of effort required to make them. These scones fall into the easy-to-make category and I know you will enjoy the unique flavor the lemon and poppy seed combination provides. I must, however, warn you that these scones have a subtle lemon flavor, so, if you want a more intense lemon hit be sure to increase the amount of zest and lemon juice you use. This simple recipe is easy to follow and save for making sure the scones are actually done at the end of the prescribed baking period, you'll have no trouble making them. If the mother you'll be cooking for is a lemon lover, she will really enjoy these scones. Here is how they are made.

Sugar-Crusted Popovers

From the kitchen of One Perfect Bite...I made these sugar-crusted popovers for our breakfast this morning. While our ice encrusted landscape is beginning to thaw, I'm still confined to my castle and cooking with stores that are already stocked in the pantry and refrigerator. The recipe for these sweet popovers was developed by David Lebovitz for The New York Times and once I saw it, I knew I had to give it a try. We are popover people and having enjoyed both plain and savory versions, I knew that a sweet version would be happily accepted at my table. They are almost effortless to prepare and if you have even a minimally stocked pantry you'll be able to make these for your family. I decided to feature the recipe because the popovers would be a wonderful way to make Valentine's Day breakfast special. The recipe, for which I can take no credit, is a Lebovitz treasure and I know your family will enjoy his sugary puffs. Do give this recipe a try. Here is how these sweet popovers are made.

Simply Scrumptious Blueberry and Almond Cheese Puff

From the kitchen of One Perfect Bite...This lovely tart is a scrumptious treat that's as easy to make as it is to eat. Commercially prepared puff pastry is perfectly acceptable to use in its preparation, and its use certainly makes assembly of the tart nearly effortless. There is also a bit of room to play with this recipe. You can swap raspberries for blueberries and mascarpone can, of course, replace the cream cheese that serves as the base of the tart filling. I do, however, strongly suggest you serve the tart the same day it is made. You'll find it loses its shard-like crispness and appeal if it sits around too long. I do hope you'll give this recipe a try. I know those of you who do will love this crisp tart. Here is how it's made.

Simple Lemon-Glazed Puff Pastry Bites

From the kitchen of One Perfect Bite...This is one of those quick-fix recipes that every cook should have in their repertoire. These puff pastry bites are simple to make, but they make an elegant presentation on a buffet or tea table, and despite their simplicity they are always well received. The recipe comes from America's Test Kitchen Quick Family Cookbook and I've kept it in near constant use since I found it. The trick to good puff pastry is a really hot oven and avoidance of the tendency to peek at the pastry as it bakes. If you can keep that in mind, you'll have puffs that look like they came from a high-end bake shop. This recipe actually gives you three types of glaze with which to finish the pastry bites. I'm featuring the lemon glaze because I think it will be the most popular, but I also love these bites when they are topped with the the toasted almond glaze. I do hope you'll give these a try. Here is how they are made.

Simple Lemon-Glazed Puff Pastry Bites...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen Quick Family Cookbook

Ingredients:
1 (9 x 9-inch) sheet frozen puff pastry, thawed (i.e. Pepperidge Farm)
1 cup (4 ounces) confectioners' sugar
1/2 teaspoon lemon zest + 2 tablespoons lemon juice

Directions:
1) Move one oven rack to upper-middle position and another to lower-middle position. Preheat oven to 425 degrees F. Line 2 rimmed baking sheets with parchment paper. Set aside.
2) Roll pastry to a 12-inch square on a lightly floured counter and cut into 64 1-1/2-inch squares. Transfer pastry to prepared pans, spacing them about 1/2-inch apart. Bake until fully puffed and golden, about 15 minutes, switching and rotating baking sheets halfway through baking.
3) Meanwhile, whisk sugar and lemon zest and juice together in a bowl until smooth. Let pastry cool slightly, then dip tops in glaze. Let glaze set before serving. Yield: 64 pastry bites.

Variations:

Coconut Pastry Bites: Substitute 1/2 teaspoon coconut extract and 2 tablespoons milk for lemon zest and juice. Dip pastry tops in 1/2 cup toasted coconut immediately after dipping into glaze.

Almond Pastry Bites: Substitute 1/4 teaspoon almond extract and 2 tablespoons milk for lemon juice and zest. Dip pastry tops in 1/2 cup toasted sliced almonds, chopped, immediately after dipping in glaze.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One year Ago Today: Warm or Cold Shrimp Rolls

Two Years Ago Today: Stir-Fried Snow Peas

Three Years Ago Today:  Israeli Summer Salad

Four Years Ago Today: Roasted Beet Salad

Kolachkes - Glazed Polish Pastries

From the kitchen of One Perfect Bite...I was a bit taken aback when I read a claim that kolachkes were a regional pastry found mostly in Texas. Now, I don't have the culinary chops to wage a frontal assault against that claim, but I can tell you that these pastries were made in the German, Czech and Polish kitchens that I knew as a child, and the last time I looked, the south side of Chicago was a long way from west Texas. Hannie, a German neighbor, regularly made these pastries for her family. Her version was like a jewel encrusted sweet roll and she liberally dolloped spoonfuls of her summer fruits preserves in the center of  perfectly formed  pastry rounds that she cut with an inverted glass tumbler.  I loved them all, save for the ones she made with a drab-looking filling she called prune lekvar. Now, I would agree that time, assimilation and the demise of the grandmother's who made them, have caused these pastries to begin a slow fade into memory in areas outside of Texas, but at one time they were popular wherever Eastern European immigrants settled and raised their families. I found the kolachkes I'm featuring tonight on Martha Stewart's website. The recipe, developed by Karen Mederich, won first place in a cookie of the week contest that was hosted by Martha over a decade ago. Her version is more like a crisp Danish than a soft sweet roll. The buns are buttery and delicious and surprisingly easy to make. I have made one small change to the recipe as it was originally published. I felt they needed salt, so I added a 1/2 teaspoon of it to the ingredient list. These are small, 2-1/2 to 3-inch,  pastries that would make a perfect addition to a morning coffee or afternoon tea. I do hope you will try them. They are delicious and well-worth your time. Here's how they are made.

Kolachkes - Glazed Polish Pastries...from the kitchen of One Perfect Bite courtesy of Martha Stewart Living

Ingredients:
1/4 cup sour cream, room temperature
1 (2 1/4 teaspoons) package active dry yeast
1 large egg, lightly beaten
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces
2 cups all-purpose flour, plus more for dusting
1 cup fruit preserves
Sugar Glaze
1 cup confectioners' sugar, sifted
2 tablespoons unsalted butter, melted
2 teaspoons light corn syrup
2 to 3 tablespoons whole milk

Directions:
1) Heat oven to 400 degrees. Combine sour cream and yeast in a small bowl. Set aside until slightly bubbly, about 10 minutes. Using a wooden spoon, stir in egg and salt until smooth. Set aside.
2) Using two knives or a pastry cutter, cut butter into flour until it resembles coarse meal. Stir in sour-cream mixture until dough comes together.
3) On a lightly floured surface, roll out dough to 1/4 inch thick. Cut into 2 1/2-inch rounds. Transfer to ungreased cookie sheets, about 1 1/2 inches apart. Cover with a clean kitchen towel or plastic wrap. Let sit for 15 minutes.
4) Make a thumbprint in the center of each cookie. Fill each thumbprint with 1 teaspoon preserves. Bake until edges are golden, 12 to 15 minutes.
5) While cookies bake make glaze: Combine sugar and butter. Add corn syrup, stirring to combine. Drizzle in milk a little at a time until the glaze has a runny consistency.
6) Transfer pans to rack to cool. Let cookies cool on pans for 5 minutes. Remove cookies to rack. While cookies are still warm, drizzle with sugar glaze. Yield: 4 dozen.









One Year Ago Today: Bow Tie Pasta with Cabbage Pancetta and Cheese















Two Years Ago Today: Spotted Dog














Three Years Ago Today: Yangzhou Fried Rice














Four Years Ago: Chicken Persillade

Treacle Tart

From the kitchen of One Perfect Bite...Many of my Christmas memories are associated with friends and the holiday foods they favored and shared with me. At this time of year, I make as many of those dishes as I can, and while I have never grown to like it, I continue to make Lily's treacle tart because it comes served with warm and lovely memories. For those who have never tried the tart, it's a traditional English pie, much loved by Harry Potter and the gang at Hogwarts, that's baked with a thick filling of bread crumbs, lemon juice and golden syrup. Golden syrup, which is also called light treacle, is the color of honey and tastes like sugar that's cooked to a medium caramel stage. While it pours like corn syrup, any similarity between the two syrups stops there.  Corn syrup, while sweet, has almost no flavor, so the two can't be used interchangeably.  I think treacle tart is an acquired taste for those born outside the United Kingdom. The filling is intensely sweet and while it is a favorite dessert across the pond, it does take some getting use to. Lily loved it and insisted it helped balance her tart tongue. I loved Lil and make this every Christmas in her memory. Who knows, one of these days I may even grow to like it. Here's how the tart is made.

Treacle Tart...from the kitchen of One Perfect Bite courtesy of Saveur magazine

Ingredients:
1-1/2 cups flour
8 tablespoons unsalted butter, cubed and chilled, divided use
1/2 teaspoon kosher salt, divided use
1 cup Lyle's golden syrup or molasses
6 tablespoons bread crumbs
3 tablespoons heavy cream
1 egg, lightly beaten
Zest of 1 lemon
Whipped cream, for serving

Directions:
1. To make pastry shell: Place flour, 6 tablespoons butter, and 1/4 teaspoon salt in a bowl. Rub flour and butter together until pea-size crumbles form. Add 1/4 cup ice-cold water and stir until dough forms. Transfer to a work surface and form into a flat disk. Wrap in plastic wrap and chill for 1 hour.
2) To make filling: Meanwhile, heat syrup in a 2-quart saucepan over medium heat until loose. Remove from heat and stir in reserved 2 tablespoons butter, 1/4 teaspoon salt, bread crumbs, cream, egg, and zest. Set filling aside.
3) Heat oven to 375 degrees F. Using a rolling pin, roll dough into an 11″ circle and transfer to a 9-inch fluted tart pan with a removable bottom. Trim excess dough and chill shell for 30 minutes. Prick bottom with a fork and cover with a sheet of parchment paper. Fill with dried beans and bake until crust is set, about 20 minutes. Remove paper and beans and bake until light brown, about 10 minutes. Pour filling into tart shell and bake until filling is just set, about 30 minutes. Yield: 8 servings.

One Year Ago Today: Peppermint Bark

Two Years Ago Today: Broccoli and Cheddar Cheese Soup

Three Years Ago Today: Meatball Sub with Homemade Sicilian Sausage

Peaches and Cream Pie

From the kitchen of One Perfect Bite...I was probably 7 years old before I first tasted a fresh peach. I wasn't deprived, but there were no orchards on the South side of Chicago and gasoline rationing kept city folk from orchards on the outskirts of the city. Peaches were not carried by the small merchants who supplied food for the neighborhood, so, those who didn't have a tree growing in the backyard, had to wait for a Kroger or an A&P to open before such exotic fruit could be sampled from anything other than a can or jar. Those grocery chains didn't appear in our neighborhood until long after the war had ended and I suspect my lifelong love affair with peaches is based, at least in part, on that first bite and how hard it was to come by. I was reminded of that today. Local peaches, along with corn and tomatoes are ready for picking, so, Bob and I set aside some time this morning to visit our favorite farms and orchards. I love to pick peaches directly from the tree and that's how we happened on an Mennonite family intent on gathering fruit to preserve for the winter. The mother had her hands full. In addition to the baby on her hip, she was trying to keep track of her other seven and make sure only good fruit made it to their buckets. Usually in a family that large, the older children watch the younger and make sure they don't get into trouble or fall into harms way. Sometimes wires get crossed or youthful exuberance takes over and things don't go as planned. This gang was having a really good time and someone forgot to keep an eye on the two year old who, all on her own, had discovered fallen fruit, peaches to be exact. She gathered a pile and then plunked herself down and proceeded to take a bite out of each of the treasures she had collected. Eve could not have enjoyed the apple more than this little one enjoyed her peaches. I stayed with her while Bob went on to let her family know where she was. She was retrieved and gently admonished, but there was a moment went she had to be coaxed into leaving her stash of peaches. It was love at first bite and I understood completely. Most of us enjoy peaches, but they all seem to ripen at the same time and we never quite know what to do with them. I suspect all my Southern friends are familiar with this delicious recipe that was developed by Nathalie Dupree. If not, I'd like to offer it to you and all those "Damned Yankees" to try. It is a wonderful way to use peaches and the tart is not only simple, it is memorable. I know that all of you who try this will love it. Here's the recipe.

Peaches and Cream Pie...from the kitchen of One Perfect Bite courtesy of Nathalie Dupree's New Southern Cooking

Ingredients:
Pastry for one 9-inch pie or tart shell
4 peaches, skinned and sliced
3/4 cup sugar
1/2 cup all-purpose flour
1 cup heavy cream

Directions:
1) Preheat oven to 375 degrees F. Roll pastry dough to fit a 9-inch pie or tart pan. Fit crust into pan, crimp or trim edges and place pan on a baking sheet. Set aside.
2) Whisk flour and sugar together in a medium bowl. Sprinkle 1/3 of mixture over bottom of pastry shell. Add peaches and sprinkle with remaining flour-sugar mixture.
Pour heavy cream over filling. Gently stir peaches to cover them with cream.
3) Bake for 50-70 minutes, or until the middle is just set. You'll know it's not ready if you jiggle it, and the middle shakes. If the crust gets too brown, cover it with a ring of foil. Serve warm or allow to cool on a rack. Yield: 8 servings.

One Year Ago Today: Golden Cream and Apple Tart

Two Years Ago Today: Bistro Potato Salad

Three Years Ago Today: Kona Coffee Kebabs

Ripe Peach and Cherry Galette for Roger Detering

From the kitchen of One Perfect Bite...Roger's orchard usually comes to life when the peaches ripen. Families weave and bob through the trees, gathering fruit for winter storage and when their buckets are full and dutifully weighed, the children are allowed to escape for one last scavenge of the blueberry bushes. It's a bit different this year. Things that once moved at a mazurka pace have slowed to a waltz, and the place, which normally buzzes with conversations in languages that span four or five countries, is strangely quiet. Roger and his wife, Sharon, both died this year and the farm seems to sense their absence. I guess it's fair to say, that there are some shoes that are just too difficult to fill. I wrote about Roger and Detering Orchards several years ago. If you have time that post can be found here. It will help you understand why this quiet constant man was held in such high regard by his community and people who knew him. If the way we are laid to rest is a measure of our worth, Roger was a wealthy man and his life bore fruit far sweeter than his trees. Roger was buried on a sleepy summer day and his memorial service was attended by 500 of the 3500 people in his town. Among the mourners were Old Order Mennonite women and members of a motorcycle club dressed in full leather gear. Those courageous enough to brave the microphone and speak before the crowd lent credence to a life that was marked by love and the human fruits he bore. Roger was a one man WPA and employed most of Harrisburg's teenagers at one time or another. And, according to his son, it wasn't just the kids. “He kept a lot of people around even though it wasn’t a benefit to the business.” Roger understood they needed the dignity of work and he was happy to carry them. Neighbors never paid for fruit and better than half the people at the service had received free fruit and vegetables when times were tough. Despite all this, he was a successful businessman and understood the value of money. He just put it in a different perspective than most. He gave generously to his alma mater, Oregon State, and faithfully supported youth scholarship programs. Roger never recovered from his wife Sharon's death last summer, and it really weighed him down. One of his daughter's described her mother's death as a frost too cold for him to bear. His own passing was mercifully quick. He died of a heart attack, just a quarter mile from the house where he was raised, but "the lives he touched are reminders that you don't have to travel far to make a difference in the world."

We were at the orchard this weekend and I came away with ripe cherries, near perfect peaches and some lovely memories. I thought this galette, which is based on a recipe from Baking with Julia, would be a perfect way to use them. A galette is nothing more than a free-form pie and they are very easy to make, if you remember to keep your pastry cold. This is simple, lovely and quite delicious. I hope you will give it a try. Here's the recipe.

Ripe Peach and Cherry Galette...from the kitchen of One Perfect Bite Inspired by Baking with Julia

Ingredients:
3 tablespoons sour cream
1/2 cup ice water
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoons salt
7 tablespoons cold unsalted butter, cut into small pieces
Filling:
2 cups sliced ripe peaches (peeled and pitted)
1 cup sweet cherry halves (pitted)
2 tablespoons cherry jam
2 tablespoons graham cracker crumbs
1 tablespoon granulated sugar
1 tablespoon cold unsalted butter
water for brushing
1/2 tablespoon turbinado sugar

Directions:
1) To make the dough: Mix sour cream with water and set aside. Combine flour, cornmeal, sugar, and salt in a large mixing bowl. Cut in butter until it looks like coarse sand. Add sour cream water mixture, 1 tablespoon at a time, and toss with a fork. Only add what you need to get the dough to come together. Bring dough together and separate into two balls. Flatten into discs and save each in plastic wrap. Chill for 3 hours or up to 2 days.
2) To prepare galette: Preheat oven to 400 degrees F. Cover a 16-inch pizza pan with parchment paper. Roll out dough to 13-inch circle, using a generous amount of flour to prevent sticking. Transfer dough to parchment covered pizza pan. Spread jam in a 9-inch circle in center of dough. This is the are that will contain the filling. Sprinkle with graham cracker crumbs. Arrange fruit over jam and crumbs, leaving a 4-inch rim. Sprinkle granulated sugar over fruit and dot with thin slices of butter. Pleat margins by folding sections toward center of galette. Each fold will create a new corner that should be folded to partially cover fruit. Brush dough lightly with water and sprinkle turbinado sugar over crust. Bake for 35-40 minutes, or until pastry is golden and fruit is tender and  bubbling. Remove from the oven and cool for 10 minutes before serving. Best eaten as soon as possible. Yield: 1 9-inch galette.


Photo courtesy of Spatulas, Corkscrews and Suitcases.

One Year Ago Today: Corn Salad with Tomatoes and Feta Cheese

Two Years Ago Today: Asian-Style Chicken and Water Chestnut Rissoles

Three Years Ago Today: Grilled Tomato Sandwich with Blue Cheese Spread

Strawberry and White Chocolate Cream Cheese Dessert Squares

From the kitchen of One Perfect Bite... I had hoped to make a blueberry dessert to serve following dinner tonight, but the berries in the market were exorbitantly expensive, so I changed plans and strawberries became the order of the day. Last year, I found a recipe on the Betty Crocker website for dessert squares that were made with strawberries and a vanilla flavored cream cheese. It was an easy recipe that uses one of their cookie mixes and vanilla baking chips to make the beautiful dessert squares that you can see here. I've used their idea to formulate a version that is more to my family's liking. I make an almond flavored shortbread to serve as a base for the dessert and I've swapped white chocolate for the vanilla chips used in the original recipe. Both versions of the dessert are delicious when ripe and fully flavored berries are used to top the squares. Most of the strawberries that come to market these days look wonderful. Unfortunately, a goodly percentage of them taste like cardboard. If you want a dessert that will elict more than a ho-hum response from your family and friends, make sure the berries you use will make your effort worthwhile. There are some limitations to this dessert that you should be aware of. It does not transport well and the squares do not keep well. I suggest not making these more than 4 hours before you plan to serve them. The cornstarch can break down and the topping will become watery if they sit much longer than that. If you keep them refrigerated and eat them during their prime, you will be delighted. The squares are delicious and easy to make. I know those of you who try them will be pleased. Here's the recipe.

Strawberry and White Chocolate Cream Cheese Dessert Squares...from the kitchen of One Perfect Bite inspired by Betty Crocker

Ingredients:

Crust

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 teaspoon almond extract
2 cups flour
1/8 teaspoon kosher salt
Cream Cheese Filling
1 cup white chocolate baking chips (6 oz)
1/2 teaspoon vanilla extract
1 package (8 oz) cream cheese, softened
Strawberry Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
Optional: 10 to 12 drops red food coloring

Directions:
1) Preheat oven to 350 degrees F.
2) To make crust: Combine butter, sugar and almond extract in bowl of an electric mixer fitter with a paddle attachment. Cream until mixture is light and fluffy. Combine flour and salt and, with mixer on low, add to butter until just mixed. Dump dough onto a well-floured board and gather into a ball. Flatten dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill for 10 to 15 minutes. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack.
3) To make filling: In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese and vanilla extract with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
4) To make topping: Crush 1 cup of strawberries in a small bowl. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color if using. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator. Yield: 20 squares.

One Year Ago Today: Spiked Pink Lemonade

Two Years Ago Today: Asparagus and White Bean Salad

Three Years Ago Today: Blueberry Crumb Bars

French Lemon Tart and Pâte Sablée

From the kitchen of One Perfect Bite...This lovely tart will raise an eyebrow or two. It combines a copious amount of lemon juice with a scant measure of sugar to produce a puckery custard that contains no butter or lemon zest. The finished tart is ambrosia for those who love lemon desserts and it is a boon for busy cooks. The tart filling contains just four ingredients, and the recommended pastry shell, a pâte sablée, can be made in a food processor and patted into place. If you are pressed for time, a ready-to-roll commercial pie crust can also be used. Please don't ask how I know that. This is a wonderful company or family dessert. It is not too sweet and it has glorious color. The recipe comes from Bistro Cooking by Patricia Wells. The tart lacks the height and sweetness of a standard lemon pie, but its wonderful flavor and spare simplicity will please the palate of any Francophile. You might want to serve this with macerated berries or a dollop of whipped cream. Here's the recipe.

French Lemon Tart - Tarte au Citron Madame Cartet...from the kitchen of One Perfect Bite courtesy of Patricia Wells, Bistro Cooking

Ingredients:
2/3 cup fresh lemon juice (about 4 lemons)
1/2 cup sugar
3 tablespoons creme fraiche or heavy cream
5 large eggs
1 pâte sablée shell (see below), pre-baked and cooled

Directions:
1) Preheat oven to 375 degrees F.
2) Combine lemon juice, sugar and creme fraiche in a large bowl. Whisk until well blended. Add egg, one at a time, beating well after each addition.
3) Pour lemon cream into prepared shell. Bake until firm, about 15 to 20 minutes. Remove from oven and place on a rack to cool. Serve at room temperature . Yield: 8 servings.

Pâte Sablée...from the kitchen of One Perfect Bite courtesy of Patricia Wells Bistro Cooking

Ingredients:
1 cup all-purpose flour (do not use unbleached)
6 tablespoons unsalted butter, chilled and cut into pieces
1/8 teaspoon salt
1/2 cup confectioners' sugar
1 large egg, lightly beaten

Directions:
1) Place flour, butter,salt and sugar in bowl of a food processor. Process just until mixture resembles coarse crumbs, about 10 seconds. Add egg and pulse just until pastry begins to hold together, about 20 times. Transfer the pastry to waxed paper. Flatten dough into a disk.
2) Dust fingers with flour, then, working very quickly with just your finger tips, press dough into a 10-1/2-inch loose bottomed black tin tart pan. I used a 9-inch tart pan. Press dough up sides of shell and crimp evenly. Cover carefully with plastic wrap or foil. Refrigerate for 2 to 3 hours.
3) Preheat oven to 375 degrees F.
4) Prick bottom of shell with tines of fork. Line shell loosely with heavy-duty foil, pressing well into edges so pastry will not shrink while baking. Fill with baking wights or dried beans to prevent shrinkage. Bake just until pastry begins to brown around edges and seems firm enough to stand up by itself, about 20 minutes.
5) For a partially baked shell: Remove weights and foil and continue baking until lightly browned all over, about 10 minutes more. For a fully baked shell: Remove weights and foil and bake for an additional 20 minutes. Watch carefully to prevent burning. Cool for at least 10 minutes before filling. Yield: 1 pastry shell.







One Year Ago Today: Grapefruit Sorbet














Two years Ago Today: Swedish Meatballs








You might also enjoy these recipes:
Northwest Lemon Tart - Step By Step Gourmet
Strawberry Lemon Tarts and More - Pantry Eats
Luscious Lemon Tart - Flour Me with Love
LemonTart (from Joy of Baking) - Life of a Foodie and Her Family
Lemon Curd Tartlets with White Chocolate - Sweet Sensations

Blueberry and Sour Cream Tart

From the kitchen of One Perfect Bite...I received a copy of the Chicken and Egg from Chelsea Miller, who blogs at A Duck's Oven. It was part of a giveaway package that she had assembled for her readers and I was the lucky winner. The cookbook was written by Janice Cole, who raised three chickens in an urban environment, and her book is a collection of the recipes they inspired. It's a lot more fun than most of the pinch of this, dash of that tomes that line my bookcases. I've found several recipes that I want to try, but I decided to start with this lovely, flavorful tart. It was a good choice. While the recipe is not trouble free, it is delicious, and those of you who are fond of barely sweet desserts will love this one. The base of the tart is made from a cookie dough that's blind baked and then filled with a nutmeg and orange custard that's made with sour cream. The tart is finished with a topping of blueberries that shimmer under a light glaze of currant jelly. While I encountered some problems, I liked this tart well enough to make it twice and I have no reservations about sharing it with you. I will make it again when local berries are available. Be sure to coat your tart pan with a nonstick spray. The crust is very brittle and you want it to quickly and easily release from the pan. Bitter experience has taught me that it does not take well to manhandling. You should also be aware that the cook-time recommend in the recipe is way off base. Think of it as a suggestion rather than a directive. My oven has just been recalibrated, so I know the problem lies outside its walls. It took 30 minutes for my custard to reach the stage where it was shimmy-set. While the developer believes this will keep for two days I would take that with a grain of salt. It won't go bad in that period of time but it will get soggy and become unappetizing. If you prepare this with frozen berries, make sure they are completely defrosted and dry before topping the tart. I hope you will try this. It really is delicious. Here's the recipe.

Blueberry and Sour Cream Tart...from the kitchen of One Perfect Bite adapted from original recipe by Janice Cole

Ingredients:
Cookie Crust
1-1/4 cups all-purpose flour
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup sugar
1 egg, separated
Filling
6 tablespoons unsalted butter, softened
1/2 cup sugar
1 tablespoon all-purpose flour
2 large eggs
3/4 cup sour cream
1-1/2 teaspoons vanilla extract
1/2 teaspoon grated orange zest
Topping
2 cups fresh blueberries
1/4 cup red currant jelly, warmed

Directions:
To make tart crust:
... Place flour, nutmeg and salt in a medium bowl and whisk to combine.
... Beat butter and sugar in the bowl of an electric mixer at medium speed for 1 minute. Add egg yolks and beat until blended.
... Reduce speed to low and add flour mixture, beating just until a dough forms. On a lightly floured surface, press dough into a flat disk. Spray a rectangular (14 x 4-1/2) or round (9-inch) tart pan removable bottom with nonstick cooking spray. Press dough into bottom and up sides of pan. If it breaks, simply press it into pan as smoothly as you can. Refrigerate for at least 30 minutes or until firm.
... Meanwhile, preheat oven to 375 degrees F.
... Whisk reserved egg white until frothy. Brush insides of chilled crust with egg white. Bake for 15 minutes, or until pale golden brown and set. Transfer to a wire rack and cool for 10 minutes.
To make filling:
... Beat butter and sugar in bowl of an electric mixer at medium speed for 2 minutes or until light and fluffy. Beat in flour. Add eggs, one at a time, beating well after each addition. Beat in sour cream, vanilla and orange zest. Pour into baked crust.
... Bake for 20 minutes or until lightly puffed around edges. Cool completely on a wire rack.
To make topping:
... Lightly toss blueberries with warm jelly. Pile on top of tart. Refrigerate or serve immediately. Yield: 8 servings.






One Year Ago Today: Rice and Red Lentil Pilaf - Kichiri














Two Years Ago Today: Blueberry Barbecue Sauce








You might also enjoy these recipes:
Fresh Fruit Tartlets - Angie's Recipes
Rustic Fruit Tart - Noelle's Kitchen Tips
Stone Fruit Tarts - My Kitchen Snippets
Fresh Fruit Tartlets - Sass and Verasity
Apricot Thyme Galette - Never Enough Thyme
Blueberry Frangipane Tart - Gourmeted
Apricot Almond Tart - Annie's Eats
Four Fruit Tarts - Food Memoirs
Parisian Fruit Tartlets - Delicious Dishings
Finnish Fruit Tart - Kitchen Parade


This post is being linked to:
Smiling Sally - Blue Monday

Rosettes - Outdoor Wednesday

Rosettes - today's recipe - and a tree decorated for the holiday in a Swedish amusement park.



From the kitchen of One Perfect bite...Rosettes are deep fried, ornate pastries that are formed with a special iron and served during the Christmas holidays throughout Scandinavia and Eastern Europe. They are also a standard feature of the table at Chez Mary. For me, and for many who were children during WWII, they are also "a remembrance of things past". Once the use of the rosette iron is mastered, you'll find them simple to make, wonderful to eat and kind to the family budget. I've just finished making 48 rosettes for less than three dollars. I mention cost not because I think it's of special concern to you, but their simplicity and affordability are what made these cookies known to me. I've spoken in the past, perhaps too much, of war kitchens. Unfortunately, in this season of miracles, I've been discovered by a few people who would like to rewrite the history of kitchens in the United States. We have to live with stupidity, but ignorance drives me crazy because it is avoidable. Like it or not, there has been a huge change our country's eating habits over the past 50 years. Today's cookies are a case in point. When the government has rationed your use of butter, sugar and eggs, you can throw your hands in the air, shake your head and walk away, or choose to emulate those wonderful women of my childhood and make do with what is on hand. The Italian kitchen of Mrs. S, the German kitchen of Hannie and the Swedish kitchen of Mrs. P all made rosettes for Christmas. Their rosettes were different from each other, but they all managed to make a wonderful pastry for pennies. Each made a cookie that reflected their cultural traditions. One used beer, one used anise and one used citrus zest. Using the simplest of batters, they made the culinary traditions of their families shine. I hope you'll give these a try. I've chosen the most basic batter to get you started and I have a few tips to share with you regarding the iron used to form the rosettes. The iron should sit in hot oil for 10 minutes before it is dipped into batter. The batter into which the hot iron is dipped should come no further than 3/4 of the way up the mold. Any higher and you'll not be able to release the cookie at the proper time. I've found that I get the crispest rosettes if I let the batter sit overnight before being used. I also like to sugar the rosettes while they are still warm. While many people use cinnamon sugar, I prefer to use confectioners' sugar because most of my holiday cookies are highly spiced and the rosettes are a nice change. Vanilla and lemon sugar would also be lovely here. That's up to you. Here's the base recipe for one of the nicest Christmas cookies you'll ever have. Many will tell you these keep for a week. Don't believe them. These are best eaten the day they are made. The cookies can be stored in an airtight container for several days, but you'll notice the deterioration of the pastries with each passing day. Try to keep the oil in which the rosettes are fried at a constant temperature. If it is hot enough when the dough goes into the oil you'll find the cookies do not absorb the oil. I know you'll love this one.

Rosettes...from the kitchen of One Perfect Bite

Ingredients:
1 cup all-purpose flour, sifted before measuring
1/2 cup evaporated milk
1/2 cup water or flat beer
1 teaspoon sugar
1/4 teaspoon salt
1 large egg, beaten
Cinnamon sugar or confectioners' sugar for dusting

Directions:
1) Combine milk, water (or beer), sugar, salt and egg in a medium bowl. Whisk to combine. Slowly stir in flour; beat with an electric beater at medium speed until smooth.
2) Heat 2-inches of vegetable oil to 365 degrees F. Heat iron in hot oil for 5 to 10 minutes. Shake off excess. Dip iron into batter until it covers 3/4 of mold's height. Go no higher or batter will not release from mold. As soon as Rosette begins to brown, lift mold and let Rosette drop gently into oil. Turn it over and let reverse side cook for a few extra second.
3) Carefully remove Rosette and drain on paper toweling. Sprinkle with cinnamon sugar or confectioners' sugar. Repeat until batter is used. Yield: 48 Rosettes.

Cook's Note: Rosettes can be frozen. Re-crisp in 300 degree F. oven.

This is being linked to:
Outdoor Wednesday - A Southern Daydreamer

Cheese Bites - An Appetizer for Blue Monday

From the kitchen of One Perfect Bite...Poor planning on my part led to some scrambling today. Several weeks ago I agreed to make appetizers for a fund raiser, not realizing that the date fell on the Sunday of Thanksgiving weekend. Normally, I love to do this kind of thing. Not so much today. I've been in the kitchen a lot this past week and right now my idea of a perfect meal is a container of Ramen noodles. Having backed myself into a corner, I felt duty bound to get myself out of it with as much grace as I could muster. These cheese bites and two other very easy recipes were my passport to that graceful exit. The recipe for this appetizer is over a decade old. It came on the back of a box of Land O'Lakes butter. The original recipe called for blue cheese and roasted peppers. I still do that sometimes, but I must admit to doubling the amount of blue cheese I use when making the cheese bites that way. I also make them with Parmigiano-Reggiano and sun-dried tomatoes. The original recipe suggests baking the appetizer in a tart pan and serving it in wedges. I think that's way to rich for a first course and the wedge is hard to serve as a finger food. Over time, I began to make these in rectangular tart pans, cut them into small squares and serve them as finger food that can be passed with cocktails. In a bind, I've been known to use commercially prepared puff pastry or pie crust. The bites can also be assembled and frozen to cook as needed. This is not the best of my appetizers but it's among the most serviceable. I've used it over and over again because it is so easy to do and lends itself to theme and variation. Here's the base recipe.

Cheese Bites...from the kitchen of One Perfect Bite

Ingredients:
Unbaked pie crust for a one crust pie
1 (8-oz.) package cream cheese, softened
1/3 to 1/2 cups crumbled blue cheese or grated Parmigiano-Reggiano
1/4 cup heavy cream
1 large egg, lightly beaten
1/4 to 1/2 teaspoons coarse ground black pepper
1/3 cup drained and chopped roasted red pepper or drained and chopped oil-packed sun-dried tomatoes
1/4 cup lightly toaste chopped nuts
2 tablespoons chopped fresh parsley

Directions:
1) Preheat oven to 375 degrees F. Line a tart pan (round or rectangular) with a removable bottom with pie crust. Dock crust with a fork. Place foil and pie weights inside pastry. Bake until very lightly bown, about 18 to 20 minutes. Remove foil and pie weights.
2) While crust bakes, combine cheeses in a large bowl. Beat, at medium speed, scraping bowl as required, until cheeses are creamy. Gradually add cream, egg and black pepper until everthing is blended. Spread into prepared crust. Sprinkle with red peppers or sun-dried tomatoes. Top with nuts and parsley. Bake until filling is set, about 25 minutes. Remove from oven. Let cool on a rack for 20 minutes. Remove sides of pan. Cut into wedges or squares. Serve warm or at room temperature. Refrigerate leftovers. Yield: 14 to 16 servings.

This post is being linked to:
Smiling Sally - Blue Monday

Donuts for National Donut Day and Foodie Friday

From the kitchen of One Perfect Bite - Homer Simpson had the first and last words on donuts..."Is there anything they can't do?" Today is National Donut Day and I can't let the day pass without sharing my favorite recipe for cake donuts with you. It first appeared in Gourmet magazine. The donuts are simple and inexpensive to make. They have the added advantage of being "make your socks go up and down" delicious. For as often as I make these, I still don't own a donut cutter. I, instead, follow the advice of Kitty Bartholomew, a designer from the early days of the Home and Garden Network who urged people to "make do with what you do have" rather than bemoan what you don't. So, my donuts are shaped using the rim of a 3-inch glass and an apple corer. It's the price I pay for a dislike of clutter and the accumulation of rarely used gadgets. The finished donuts can be dredged in confectioners' sugar, cinnamon sugar or dipped and iced in a frosting of your choice. These are not a figure friendly creation. To keep my appetite in check I find it helpful to remember an old German adage, "Fear makes the wolf seem bigger than he is." Scott Roenen has a response that keeps me on the straight and narrow. He says, 'The tub of glazed donuts doesn't help either." Enjoy in moderation.

Cake Donuts...From the kitchen of One Perfect Bite

Ingredients:
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons salt
1/2 teaspoon baking soda
1 cup sugar
3/4 cup well-shaken buttermilk
4 tablespoons unsalted butter, melted
2 large eggs
12 cups vegetable oil
To finish:
Confectioners' sugar
Cinnamon sugar
Melted chocolate

Directions:
1) Sift together flour, baking powder, salt, and baking soda in a large bowl. Whisk together 1 cup sugar, buttermilk, butter, and eggs in another bowl, then add to flour and stir until a dough forms (dough will be sticky).
2) Turn out dough onto a well-floured surface and knead gently 8 times. Flour dough and a rolling pin, then roll out dough into a 12-inch round (about 1/3 inch thick). Cut out as many doughnuts as possible with floured 3-inch doughnut cutter and transfer to lightly floured baking sheets. Gather scraps, reroll, and cut more doughnuts in same manner.
3) Heat oil in a 5-quart heavy pot until thermometer registers 375 degrees F. Working in batches of 3, slide doughnuts into oil and fry. Once each doughnut floats to surface, turn over and fry 50 seconds, then turn again and fry 50 seconds more. Transfer to paper towels to drain. Cool slightly and dredge in confectioners' sugar, cinnamon sugar or dip and ice with melteded chocolate. Yield: 18 donuts.

I'm sending this recipe to Michael at Designs By Gollum for Foodie Friday, the blogging event she sponsors.

Apple Kuchen

This is a lovely pastry to make for breakfast or snack. It's Viennese; not too sweet, but sweet enough to please most palates and, best of all, it makes people think you've fussed for them. Bob and I have this several times during the holiday season. We elbow crowds on Thanksgiving weekend, not to shop, but to watch the little ones visit Santa. Spirits so uplifted need nourishment and this pastry is our restorative. Bob helps with the apples, so this isn't as big a deal as it may look. We also serve this on New Year's Day along with Irish coffee and clotted cream while watching the Vienna Philharmonic's New Year's Day Concert. It's a lovely tradition; Viennese pastry to sustain the body and Strauss to free the soul and let the spirit soar. I do hope you'll try this.

Apple Kuchen

Ingredients:
Cake:
1/3 cup raisins, light or dark
1-1/4 cups pastry or all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup unsalted butter (4 tablespoons)
1 large egg
1/4 cup milk
1 teaspoon vanilla extract
3/4 cup toasted coarsely chopped walnuts
Topping:
4 large apples (i.e. Golden Delicious)
1/4 cup butter, melted
1/4 cup granulated sugar
1-1/2 teaspoons cinnamon
Glaze:
1/2 cup apricot preserves
2 tablespoons granulated sugar

Directions:
Cake:
1) Preheat oven to 400 degrees F. Spray a 9 x 13 x 2-inch pan with nonstick cooking spray. Set aside.
2) Place raisins in a microwave container with 1 tablespoon water. Cover; cook on HIGH power for 1 minute or until raisins are plumped. Set aside.
3) Place flour, baking powder, salt and sugar in a medium bowl and whisk to combine. Cut in butter until mixture resembles coarse crumbs.
4) Combine egg, milk and vanilla in a small bowl. Add to flour mixture, stirring only until dry ingredients are moistened.
5) Pat batter into prepared pan. Sprinkle top with raisins and nuts. Set aside.
Topping:
1) Peel, quarter and core apples. Cut each wedge into 6 thin pieces. Place apples, overlapping, in three rows on top of cake. Brush apple slices with melted butter. Mix sugar and cinnamon in a small bowl; sprinkle on top of apples.
2) Cover pan loosely with foil. Bake for 30 minutes. Remove foil. Bake for 5 minutes longer.
Glaze:
1) Strain apricot preserves to remove chunks of fruit. Place in a small pan with sugar. Bring to a boil and stir for 3 minutes. Remove from heat.
2) Brush glaze over surface of apples. Serve pastry while still warm: Yield: 8 to 10 pieces.

Cook's Note: This is best served warm and fresh. It does not age well.