My parents came to visit over my birthday weekend. Because I wouldn't be home in August to celebrate my dad's birthday and my brother's birthday, I decided to make their birthday treats for them in July and send them back to Wisconsin with my parents. My brother is easy. He loves cheesecake. I made him a cherry cheesecake with pistachio nut crust. My dad is a little more difficult because he's on a low-sugar/no refined sugar diet. He gets frustrated because I do a lot of baking and he doesn't get to eat anything. So, I decided to make him something he couldn't feel as guilty eating.
Objective
Make a 4th of July Cherry Pie without adding refined sugar.
Materials
9-inch or 9.5-inch pie crust
Filling:
1 12-oz bag of frozen sweet cherries
1 14-oz can of tart cherries in water
1/2 cup agave
3 tablespoons cornstarch
pinch salt
strips of lemon peel, from one lemon
Crumble topping:
1/4 cup flaked coconut (can use more if you can find unsweetened)
3/4 cup almonds, chopped
1/2 cup quick cooking oats
1/4 cup whole wheat flour
1 tablespoon plus 1 teaspoons agave nectar
1/4 cup cold unsalted butter, cut into small 1/4-inch cubes
Methods
1. Prepare and bake the crust until lightly golden. If you're using a store bought crust: lay in the pie pan and press into place. Form the edges however it pleases you. Prick the bottom and sides of the crust with a fork. Bake at 450° for 7-10 minutes or until it's lightly golden. If it puffs up while baking, prick the puff with a fork to settle it. Set the crust aside. Then, preheat the oven to 375°.
2. Meanwhile, thaw the frozen sweet cherries in a bowl, reserving the liquid that drains off. Drain the canned tart cherries into a 1 cup (or greater) liquid measuring cup and add the tart cherries to the bowl of sweet cherries. Once the sweet cherries have thawed (can microwave in short intervals to speed up the process), add the juice to the measuring cup with the juice from the can.
3. In a medium saucepan, mix the sugar, cornstarch and salt. Add 2/3 cup of the cherry juice and lemon peel. Cook, stirring constantly, over medium heat until the liquid bubbles and thickens (this should be quick). Stir in the cherries and continue to stir over medium heat for 5 minutes. Pour the mixture into the pre-baked pie crust and set aside.
4. Make the crumble topping by mixing the dry ingredients together, then slowly stirring in the butter cubes (add them slowly so that they don't clump together). Sprinkle on top of the cherry filling.
5. Bake the pie at 375° for 20-25 minutes or until the topping is golden brown. Cool on a wire rack.
Results
The pie wasn't as sweet as the original version, but rightly so. They cherry flavor was still good and the crumble topping was delicious.
Discussion
I prefer the original version of the recipe, but if I hadn't had the original, I would have liked this version. The pie was for my dad, and my mom assured me that it got eaten. I'm not sure that agave nectar is my favorite refined sugar substitute. The flavor doesn't quite do it for me. Honey has too strong of a flavor, so I try to avoid honey as well. One of my friends from school came over and we baked a chocolate cake using whole wheat pastry flour, coconut milk, maple syrup and dark chocolate. It was too bitter for me, but I think that could have been remedied with semisweet chocolate instead of dark chocolate. You couldn't tell the cake had maple syrup in it. Next time, I think I'd try maple syrup as my non-refined sugar substitute.
05 September, 2012
04 September, 2012
Zucchini Butterscotch Blondies
On Labor Day, we saw the sun for the first time over the holiday weekend. It was a welcome relief from the dreary clouds and hurricane rains that made their way up to St. Louis from the Gulf. I was happy to get outside and enjoy the evening at a Labor Day BBQ. We had carne asada and steak on the grill with egg salad, potato salad, a bunch of other salads, chocolate chip cookies and Zucchini Butterscotch Blondies.
I mentioned these zucchini blondies in my Chocolate Zucchini Cake post. I tried to make a version that was less cake-like and more cookie-like. I also reduced the sugar, because the original recipe from Domino Sugar was so sweet it burned on the way down. The butterscotch chips are what give these blondies their characteristic flavor. If you don't like butterscotch, skip the butterscotch chips and increase the amount of chocolate chips. I was pleased with the results: they weren't too sweet or too cake-like. The other party goers must have liked them too, because they quickly devoured the whole pan.
Materials
5 tablespoons unsalted butter, melted
1/2 cup brown sugar*
1/2 cup white sugar*
1 large egg
1 teaspoon vanilla
1 cup all-purpose flour
3/4 tsp. baking powder
1/2 teaspoon salt
1/2 to 1 zucchini, freshly grated (1 small-medium zucchini)
1/3 cup butterscotch chips
1/2 cup chocolate chips
*Note: this makes a very sweet blondie. Feel free to cut back to 3/4 cup total sugar.
Methods
1. Preheat the oven to 350°F. Grease an 8x8 inch baking dish.
2. Beat butter, brown sugar, white sugar, egg and vanilla.
3. Sift in flour, baking powder, and salt. Beat until just incorporated.
4. Stir in the grated zucchini, half of the butterscotch chips, and half of the chocolate chips.
5. Spread the batter evenly in the 8x8 inch baking dish. Sprinkle with the remaining butterscotch chips and chocolate chips.
6. Bake 30 minutes. Cool completely before slicing.
I mentioned these zucchini blondies in my Chocolate Zucchini Cake post. I tried to make a version that was less cake-like and more cookie-like. I also reduced the sugar, because the original recipe from Domino Sugar was so sweet it burned on the way down. The butterscotch chips are what give these blondies their characteristic flavor. If you don't like butterscotch, skip the butterscotch chips and increase the amount of chocolate chips. I was pleased with the results: they weren't too sweet or too cake-like. The other party goers must have liked them too, because they quickly devoured the whole pan.
Materials
5 tablespoons unsalted butter, melted
1/2 cup brown sugar*
1/2 cup white sugar*
1 large egg
1 teaspoon vanilla
1 cup all-purpose flour
3/4 tsp. baking powder
1/2 teaspoon salt
1/2 to 1 zucchini, freshly grated (1 small-medium zucchini)
1/3 cup butterscotch chips
1/2 cup chocolate chips
*Note: this makes a very sweet blondie. Feel free to cut back to 3/4 cup total sugar.
Methods
1. Preheat the oven to 350°F. Grease an 8x8 inch baking dish.
2. Beat butter, brown sugar, white sugar, egg and vanilla.
3. Sift in flour, baking powder, and salt. Beat until just incorporated.
4. Stir in the grated zucchini, half of the butterscotch chips, and half of the chocolate chips.
5. Spread the batter evenly in the 8x8 inch baking dish. Sprinkle with the remaining butterscotch chips and chocolate chips.
6. Bake 30 minutes. Cool completely before slicing.
03 September, 2012
End of Summer Pistachio Almond Gelato
In Wisconsin, Labor Day weekend marks the end of summer and the beginning of a new school year. In Missouri, Labor Day weekend means a day off of school. I must say I prefer the former, because it makes for 15-week semesters instead of the brutal 18-week long semesters Washington University finds necessary. In St. Louis, there are an assortment of festivals over Labor Day weekend. Unfortunately, Hurricane Issac made his way to Missouri just in time to rain out many of the activities. It's been dark and dreary. It's not cold, but it feels like soup weather. Determined not to let the weather damper my enjoyment of summer's end, I decided to make ice cream.
I haven't made a lot of ice cream this summer because I can't eat enough to justify making a whole batch. I didn't know if a half batch would freeze properly, so I just skipped ice cream all together. With cold weather just a few months away (or maybe not with the kind of weather we've been having), I decided that it's now or never. Last week, my friend Ann and I went to a painting class at Bar Italia. Ann ordered a drink made with cranberry juice, pistachio liqueur and a splash of lemon lime soda. It was delicious and inspired me to make pistachio gelato.
In the blog world, David Lebovitz seems to be the leading authority for ice cream recipes. Being the rebel that I am (and because I didn't want to track down Pistachio Paste when I have a lifetime supply of unsalted, shelled pistachios in my fridge), I opted for a recipe by David Leite. I couldn't have been more pleased with my choice! The creaminess is unparalleled. For the full, unmodified recipe, see David Leite's Pistachio Gelato.
Materials
1 cup (scant) unsalted, shelled pistachios, finely ground
1 1/4 cup whole milk
1/2 cup heavy cream
1/4 teaspoon vanilla extract
pinch salt
2 egg yolks
1/3 cup granulated sugar (or less)
1/8-1/4 teaspoon almond extract
Method
See David Leite's Pistachio Gelato.
Results
The flavor isn't overly pistachio-y. The texture is indescribably creamy. You'll have to make it to believe me. No, really. Go make it. You won't be disappointed.
Discussion
Besides halving the recipe, I did modify the ingredients a smidge. I added the upper limit of sugar. That was a bad idea because it ended up a little too sweet. I think the sweetness masked the pistachio flavor. Next time, I would let the pistachios steep in the milk/cream for an hour or two before refrigerating. Because my gelato wasn't very pistachio-y, I stirred in some almond extract immediately prior to freezing. In flavor, it tastes a lot like Blue Bunny Pistachio Almond Ice Cream. In texture, it's far superior. I was pleased with my decision to leave out the chopped pistachios so that the texture was smooth.
I am so pleased with this recipe that I would like to try it as the base for future flavors. It would be easy to make it a mint gelato, or another herb/nut infusion. Though I wouldn't know where to being, it would be amazing as chocolate gelato. It might be a few months or even a year before I make ice cream again, but I will be sure to keep this recipe in mind when I do (and so should you)!
Supplementary Materials
Variation for Chocolate Gelato
I did make this recipe into chocolate gelato. After heating the milk and cream, I whisked in 1/6 cup (1/3 cup for the full recipe) cocoa powder. Then, after tempering the eggs and whisking them into the cream mixture, I whisked in 1 oz (2 oz for the full recipe) Ghiradelli 60% Cacao Bittersweet Chocolate Baking Chips. The texture wasn't as creamy as the pistachio, which was disappointing, but it reminded me of a Wendy's Frosty. I'd definitely make it again!
I haven't made a lot of ice cream this summer because I can't eat enough to justify making a whole batch. I didn't know if a half batch would freeze properly, so I just skipped ice cream all together. With cold weather just a few months away (or maybe not with the kind of weather we've been having), I decided that it's now or never. Last week, my friend Ann and I went to a painting class at Bar Italia. Ann ordered a drink made with cranberry juice, pistachio liqueur and a splash of lemon lime soda. It was delicious and inspired me to make pistachio gelato.
In the blog world, David Lebovitz seems to be the leading authority for ice cream recipes. Being the rebel that I am (and because I didn't want to track down Pistachio Paste when I have a lifetime supply of unsalted, shelled pistachios in my fridge), I opted for a recipe by David Leite. I couldn't have been more pleased with my choice! The creaminess is unparalleled. For the full, unmodified recipe, see David Leite's Pistachio Gelato.
Materials
1 cup (scant) unsalted, shelled pistachios, finely ground
1 1/4 cup whole milk
1/2 cup heavy cream
1/4 teaspoon vanilla extract
pinch salt
2 egg yolks
1/3 cup granulated sugar (or less)
1/8-1/4 teaspoon almond extract
Method
See David Leite's Pistachio Gelato.
Results
The flavor isn't overly pistachio-y. The texture is indescribably creamy. You'll have to make it to believe me. No, really. Go make it. You won't be disappointed.
Discussion
Besides halving the recipe, I did modify the ingredients a smidge. I added the upper limit of sugar. That was a bad idea because it ended up a little too sweet. I think the sweetness masked the pistachio flavor. Next time, I would let the pistachios steep in the milk/cream for an hour or two before refrigerating. Because my gelato wasn't very pistachio-y, I stirred in some almond extract immediately prior to freezing. In flavor, it tastes a lot like Blue Bunny Pistachio Almond Ice Cream. In texture, it's far superior. I was pleased with my decision to leave out the chopped pistachios so that the texture was smooth.
I am so pleased with this recipe that I would like to try it as the base for future flavors. It would be easy to make it a mint gelato, or another herb/nut infusion. Though I wouldn't know where to being, it would be amazing as chocolate gelato. It might be a few months or even a year before I make ice cream again, but I will be sure to keep this recipe in mind when I do (and so should you)!
Supplementary Materials
Variation for Chocolate Gelato
I did make this recipe into chocolate gelato. After heating the milk and cream, I whisked in 1/6 cup (1/3 cup for the full recipe) cocoa powder. Then, after tempering the eggs and whisking them into the cream mixture, I whisked in 1 oz (2 oz for the full recipe) Ghiradelli 60% Cacao Bittersweet Chocolate Baking Chips. The texture wasn't as creamy as the pistachio, which was disappointing, but it reminded me of a Wendy's Frosty. I'd definitely make it again!
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