Poached Pears

My one fan has spoken.  She wants every single recipe from Herbs & Spices night.  I will try to oblige.  It may mean a little more brusque, and less witty, writing from me.  The world will survive.

These poached pears come straight from the charming David Lebovitz - while I give you the recipe here out of courtesy, I direct you to his blog which has more pictures, and more details, if you're actually going to make these delicious and versatile pears.

Poached Pears (print recipe)

Makes four servings

I’ve offered a few variations at the end of the recipe. You can also poach the pears in halves (cored) or whole. Note that the poaching time will be longer if the pears are in larger pieces than quarters. The best way to test if the pears are done is by poking one with a paring knife; if it meets no resistance, it’s done.
You can serve these pears alongside a favorite cake, like the chocolate pain d’épices, below, from The Sweet Life in Paris, or even a slice of regular Pain d’épices. Of course, they go very well with gingerbread, and I’ve even swapped them out for the quinces in Quince tarte Tatin.

1 quart (1l) water
1 1/3 cup (265 g) sugar
4 Bosc pears; peeled, cored, and quartered

Additions: One cinnamon stick, 2 teaspoons whole cloves, black peppercorns or allspice berries, one lemon half, one split vanilla bean, 2-3 star anise, 6-8 fresh ginger slices

1. In a large saucepan, heat the water and sugar until warm and the sugar is dissolved. Add any of the additions that you wish.
2. Slide in the pears and cover with a round of parchment paper, with a small hole cut in the center.
3. Keep the liquid at a very low boil and simmer the pears until cooked through, 15 to 25 minutes, depending on the pears.
4. Remove from heat and let the pears cool in their liquid.
Optional: After poaching the pears, while the liquid is still warm, add approximately 1/2 cup (120 g) dried sour cherries, cranberries, raisins, or dried currants and let them plump.

Serving
Serve the pears warm or at room temperature. Accompany with perhaps a scoop of Vanilla ice cream and some dark chocolate sauce, a spoonful of crème fraîche, Milk chocolate & black pepper ice cream, fresh raspberries, or alongside a wedge of spice cake or gingerbread.

Storage
Store the pears in their liquid in the refrigerator, in a covered container, until ready to use. Remove the pears from the refrigerator a few hours prior to serving, and re-warm them gently in the liquid, if you wish. The pears will keep for up to 5 days.

Variations
In place of the water, you can add 2 cups (500 ml) water and 2 cups (500 ml) white wine (sweet or dry) or sparkling cider, or 3 cups (750 ml) red wine and 1 cup (250 ml) water
In place of the sugar, you can use 1 cup (320 g) honey or 1 1/4 cups (275 g) dark, unrefined sugar, such as turbinado or cassonade.

Recipe taken shamelessly word for word from David Lebovitz

1 year ago:  Blueberry-Cherry Pie
2 years ago:  Pumpkin Donut Muffins
3 years ago:  Chocolate Chip Pumpkin Bread

Gâteau de Crêpes

 This true labor of love was the YUMMY winner at our most recent Dessert Club.  Eighteen layers of thin, buttery crêpes and smooth vanilla pastry cream, with a crunchy brulee top...what, I ask, is there not to like? 

The competition was stiff.  The judges, discerning.  But the votes came in and the votes don't lie - Gâteau de Crêpes was the cake to beat all.

Gâteau de Crêpes
Serves 10 or more

For the crepe batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups flour
7 tablespoons sugar
Pinch salt

For the vanilla pastry cream:
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons butter

For assembly:
Corn oil
2 cups heavy cream
1 tablespoon sugar or more
Confectioners’ sugar

1. The day before, make the crepe batter and the pastry cream. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.

2. Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.

3. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.

4. Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.

5. Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar. Fold it into the pastry cream.

6. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 to 1/3 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake. 

Recipe from New York Times, 5/15/05 who adapted the batter from ”Joy of Cooking” and the pastry cream from ”Desserts,” by Pierre Herme and Dorie Greenspan, all via Smitten Kitchen and Dessert Club member A. M. 

Chai Spice Carrot Cake with Vanilla Bean-Cream Cheese Frosting

 It was my friend's birthday, and her husband was going to be out of town, so I was afraid she might not get a cake.  I emailed to ask him what was her favorite, and his response was immediate: carrot. 

Which is good.  Because I haven't made a lot of carrot cakes, so it was good experience for me.  AND also good because I just got a new workbowl for my food processor, and I'd been rip-roaring to use it!

When looking for the quintessential no-fail carrot cake recipe, I went straight to Baking Illustrated.  Sure enough, there was a recipe, two variations, two pages of explanation, and three pictures of "failed" carrot cakes, with notes on why they failed.  This, I knew, would give me a great cake.

So I was disappointed and a little torn when I read they make it in a 9x13 pan.  I was hoping for something a little more birthday-worthy, a layer cake.  I scoured the explanation to find out why and came up only with "ease" and "simplicity", not my top priorities when making a birthday cake.  So I cautiously strayed from the formula to make two 9-inch layers. 

The cake was delicious (I made the chai-spiced version.)  The frosting as well.  Though the frosting was slightly soft, and therefore maybe better on a rectangle than trying to spread around the sides of two layers darker than itself.  But I tried to hide those unsightly edges from the camera, for the most part, in the hopes of conveying the fabulousness this carrot cake is.  (And no, I didn't make my own marzipan carrot.  Got it at the local European bakery for a couple of bucks.)

 Chai Spice Carrot Cake with Vanilla Bean-Cream Cheese Frosting (print recipe)
Serves 10 to 12

Carrot Cake:
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 T ground cardamom
1 1/4 tsp ground cinnamon
1/2 tsp ground black pepper
1/4 tsp ground cloves
1/2 tsp salt
1 pound (6 to 7 medium) carrots, peeled
1 1/2 cups (10 1/2 ounces) granulated sugar
1/2 cup packed (3 1/2 ounces) light brown sugar
4 large eggs
1 1/2 cups safflower, canola, or vegetable oil

Vanilla Bean Cream Cheese Frosting:
2 vanilla beans, halved and seeds scraped
8 oz. cream cheese, softened but still cool
5 T unsalted butter, softened but still cool
1 T sour cream
1/2 tsp vanilla extract
1 1/4 cups (5 ounces) confectioners' sugar

1.  For the Cake: Adjust an oven rack to the middle position; heat the oven to 350 degrees.  Spray a 9 x 13-inch baking pan with nonstick cooking spray.  Line the bottom of the pan with parchment paper and spray the parchment.

2.  Whisk together the flour, baking powder, baking soda, spices, and salt in a medium bowl; set aside.

3.  In a food processor fitted with the large shredding disk, shred the carrots (you should have about 3 cups); add the carrots to the bowl with the dry ingredients and set aside.  Wipe out the food processor and fit with the metal blade.  Process both sugars with the eggs until frothy and thoroughly combined, about 20 seconds.  With the machine running, add the oil through the feed tube in a steady stream.  Process until the mixture is light in color and well emulsified, about 20 seconds longer.  Scrape the mixture into a large bowl.  Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.  Pour into the prepared pan and bake until a toothpick or skewer inserted into the center of the cake comes out clean, 35 to 40 minutes, rotating the pan from front to back halfway through the baking time.  Cool the cake to room temperature in the pan on a wire rack, about 2 hours.

4.  For the Frosting: When the cake is cool, process the cream cheese, vanilla bean seeds, butter, sour cream, and vanilla extract in a clean food processor until combined, about 5 seconds, scraping down the workbowl with a rubber spatula as needed.  Add the confectioners' sugar and process until smooth, about 10 seconds.

5.  Run a paring knife around the edge of the cake to loosen it from the pan.  Invert cake onto a wire rack, peel off the parchment, then invert it again onto a serving platter.  Using an offset spatula, spread the frosting evenly over the surface of the cake.  Cut into squares and serve. 

Recipe from Baking Illustrated

Peach-Vanilla Cream Pops

I love it when the picture says so much more than I could. Look at that color. That is the color of fresh peaches pureed with cream (and a little Greek yogurt.) And those are the exotic black specks of a real vanilla bean, hand scraped and meticulously added to a simple syrup. These are what I call grown-up popsicles. Not because kids don't like 'em - mine gobbled them up and fought tooth-and-nail over the last one - but because they are fresh and a little unexpected. A perfect cool treat for summer.

Peach-Vanilla Cream Pops (print recipe)
Makes about 8 to 10 popsicles

1/2 cup plus 2 T sugar
1 vanilla bean, halved lengthwise
4 cups sliced peeled ripe peaches (about 4 medium), or 16 oz. frozen sliced peaches, thawed
1/2 cup chilled heavy whipping cream
1/4 cup Greek-style yogurt

1. Place sugar and 1/2 cup water in a small saucepan. Scrape seeds from vanilla bean and add them to the pan; add bean. Bring to a boil over high heat, stirring until sugar dissolves. Transfer syrup to a small bowl; chill. Discard vanilla bean.

2. Puree syrup and peaches in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher or pouring liquid measuring cup; strain, pressing on solids to extract about 2 1/4 cups puree. Whisk in remaining ingredients. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20 to 30 seconds to loosen pops. Remove pops from molds and serve.

Recipe from Bon Appetit, June 2011

One year ago: Ranch Hamburger Buns
Two years ago: Coconut Milk Pudding Rolls

Chocolate Chunk Nutella Cookies

Can you see those chocolate chunks or are you blind? SO chunky. SO chocolatey. SO hazelnutty (you can see them, too.) And on top of it all, there is NUTELLA in the batter. Oh, it's like heaven in a cookie! I was at Costco the other day and saw a big old two-pack of Nutella vats. I immediately thought, That would make a lot of cookies. But you can never have too many.

Chocolate Chunk Nutella Cookies (print recipe)
2 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
8 T (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup Nutella or hazelnut paste
2 large eggs, room temperature
Scrapings from 1 split vanilla bean (or 1 tsp vanilla extract)
3 cups (12 oz.) bittersweet chocolate (60-66%), coarsely chopped into 1/4-inch pieces or larger
1/2 cup coarsely chopped walnuts, pecans or hazelnuts, optional (I used 14 oz. of a large dark chocolate bar with almonds, chopped up in big ol' nice hunks)

1. Position oven racks in upper and lower thirds of the oven. Preheat to 375. Line two or three rimmed baking sheets with silicone liners or parchment paper.

2. Sift together the flour, baking soda and salt onto a piece of parchment or waxed paper.

3. Combine the butter and sugars in the bowl of an electric mixer; beat on medium speed until creamy. Reduce the speed to medium-low, then add the Nutella and beat until smooth. Add the eggs one at a time, beating to incorporate after each addition, then add the vanilla bean scrapings, stopping to scrape down the bowl as needed. Reduce the speed to low. Gradually add the flour mixture, beating just until the dough comes together. Stir in the chocolate pieces and, if desired, the nuts.

4. Drop heaping tablespoons of the dough 2 inches apart onto the baking sheets, flattening them slightly by hand as needed. (At this point the mounds of dough can be frozen, well wrapped, for up to a month.)

5. Bake for 4 to 5 minutes, then rotate the baking sheets top to bottom and front to back*. Bake for 4 to 5 minutes until lightly browned. Transfer the sheets to a wire rack to cool for at least 10 minutes, then transfer the cookies to the wire rack to cool completely before serving or storing. Repeat to use all of dough. Makes 38 to 42 cookies

*If you like a chewier cookie, underbake them a little. If you like crispy, then bake away.

Recipe from The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark

Red Hot Red Velvet Whoopie Pies

Phew, made it in time for looove day. I've been hanging onto this one, waiting for Valentine's Day but with all the birthdays around here, plus Bread Week, it kind of snuck up on me!

Last year I posted Red Velvet Cookies which were sooo good because, hello, they had chocolate chips in them and cream cheese frosting on top! And this year, well, I've got a thing for whoopie pies and one cannot ignore the association they must have with Valentine's Day. Plus these ones are red and chocolate and sweet and spicy.

Speaking of, are you having a red hot shortage where you live or is it just here? I went to three different stores, NO red hots! I finally went to World Market, where I got the manager to sell me their last bag out of a pre-packaged gift basket. Pretty sure I got the last bag in the DC metro area.

Just for you - XOXOXO!
Red Hot Red Velvet Whoopie Pies (print recipe)
Cookies:
1 oz. semisweet chocolate, chopped
1/2 oz. milk chocolate, chopped
12 T unsalted butter, melted
1/2 cup sour cream
2 large eggs
1 1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
1 T red food coloring*
2 1/4 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

Red Hot Filling:
8 oz. cream cheese, room temperature
3 T unsalted butter, room temperature
2 1/2 cups confectioners' sugar, sifted
1/4 cup red hot cinnamon candies, crushed**

*1 T is for regular grocery store food coloring. If you use intense-colored paste coloring, about 1/2 tsp is sufficient.

**Crush candies by sealing in a plastic bag, placing on a cutting board, and carefully smashing with a hammer. Good fun! If you prefer vanilla filling instead of red hot, substitute the seeds scraped from one halved vanilla bean for the cinnamon candies

1. Make the cookies: Preheat to the oven to 375. Line 2 large baking sheets with parchment. Combine the semisweet and milk chocolates in a microwave-safe bowl and microwave until melted, 30 seconds at a time, stirring in between. Whisk until smooth.

2. Whisk the melted butter, sour cream, eggs, vinegar and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.

3. Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

4. Meanwhile, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners' sugar and crushed candies. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving. Makes 18 pies

Recipe adapted from Food Network Magazine

Lavender-Vanilla Pillows

Now these were unexpected. And light and fragrant and fun. Barely sweet, perfect for afternoon tea.

Of course, the question is, "Where do I find dried lavender?" Well, you could grow your own. We checked Whole Foods, they didn't have it. Shanna got hers at that mecca of aromatics, Penzeys. (They're so awesome they can have a lame website and still boom. But it wouldn't hurt for them to hire a techie.) While you're there you could pick up some vanilla beans, they have at least two kinds. If you don't have a Penzeys, start calling around, get creative, or order some online. I like to just stick my nose in the jar and inhale. But the cookies are good too.

Lavender-Vanilla Pillows
1 tsp dried lavender
1 T water
1 cup butter, softened
1/2 cup powdered sugar
1 vanilla bean, split in half and scraped, or 1 tsp vanilla extract
2 cups all-purpose flour
Powdered sugar

1. Preheat oven to 325. Using a mortar and pestle, grind and crush the 1 tsp lavender. In a small bowl, combine lavender and the water. Set aside for 10 minutes.

2. In a large bowl, beat butter on medium to high speed for 30 seconds. Add the 1/2 cup powdered sugar. Beat until combined, scraping bowl occasionally. Beat in lavender mixture and vanilla bean seeds. Gradually add flour, beating on low until combined.

3. Divide dough into 36 equally portions (each about 3 tsp.) With lightly floured fingers, press each portion of dough evenly into bottom of an ungreased 1 3/4 inch muffin cup.

4. Bake in the preheated oven about 20 minutes or until edges are very lightly browned and toothpick inserted in the center comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Using a thin knife, loosen edges and remove. Transfer to wire rack to cool completely.

5. Lightly sprinkle cookies with powdered sugar just before serving. Makes 36 cookies

Recipe from Better Homes & Gardens Christmas Cookies magazine, December 2010

Cookies made by Shanna S.

Click here for printable recipe