Dessert

Apple and Cheese Galette with Cumin Seeds

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Cumin and cheese is a great combination, there is even a gouda that comes with toasted cumin seeds in it, one of my favorites. Cheese and apples go great together too, they pair nicely in a pie, so why not let all three of them play together. The first rendition of this pie was good, but not great, it was in slab form so right off the bat there was too much pastry and not enough apples. It also wasn’t sweet enough, I’m always pulling back on the sugar in recipes so that things won’t be overly sweetened, but this pie needs it or it’ll end up a little savory. So now this pie is a winner with the changes I’ve made, it’s piled with fruit, minimal crust, a little less cheese and more sugar. Sweet spiced apples with a little earthy body from the cumin seeds and then a crisp cheese crust when you get to those final bites of the pie really complete it.

 










Apple and Cheese Galette with Cumin Seeds


Ingredients

  • Favorite pie dough recipe enough for the bottom of a 9” pan
  • 3 lb of apples, green and red
  • 1 c brown sugar
  • ¼ c flour
  • ½ tsp. cumin seeds, toasted and crushed
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • egg wash
  • 3 oz grated cheese, comte, gouda or cheddar

Directions

  1. Prepare your favorite pie dough recipe and let it chill while making the filling.
  2. Preheat the oven to 350F.
  3. Peel, core and slice the apples, put them in a large bowl with the brown sugar, flour, cumin, cinnamon and salt, toss together.
  4. On a floured surface roll out the pie dough, I like mine thin, maybe a bit too thin but it’s a lot of apples to fit in one pie. Fold the dough into quarters to help transfer it to a baking sheet before filling.
  5. Dump all of the apples into a large mound on top of the pie dough leaving 2-3 inches around the perimeter. Fold the edges up around the filling and pat down the apples a little arranging a few slices if necessary.
  6. Brush the edges of the pie with an egg wash and sprinkle on the grated cheese.
  7. Bake at 350F for 1 hour or until the bottom of the pie is brown, check it by peeking underneath with a big spatula. I recommend letting it cool a little before serving so the juices have a moment to tighten up.

For more click to continue on to http://www.seasonedatsea.com

Red Wine Blueberry Pie

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I find most berry pies a little too sweet, they lack robust flavor, only hitting on one note and end up tasting like eating a scoop of jam in a pastry shell. This pie on the other hand has all the robustness of a bottle of red wine, because there is wine in the filling. Blueberries, red wine and lemon are cooked together until they thicken, poured into a buttery pie crust and topped with a layer of fresh blueberries.

 









Red Wine Blueberry Pie


Ingredients

Pie crust

  • 1 ¼ c flour
  • 1 tsp. sugar
  • ½ tsp. salt
  • ½ c cold butter, cubed
  • 4 – 8 tbsp. ice water

Filling

  • 7 c blueberries (fresh or frozen)
  • ½ cup sugar
  • 4 tbsp. cornstarch
  • ½ teaspoon salt
  • ½ cup red wine
  • 1 lemon, zest and juice
  • additional 1 ½ cups fresh blueberries for garnish

Directions

Pie crust

  1. Add the dry ingredients to a food processor, add the cubed butter and pulse a few times until the butter is in small pea sized lumps, do not over mix, you still want to see the butter pieces.
  2. Dump the condense of the food processor into a bowl and add the water, mix together and add a little more water if needed to get the dough to come together.
  3. Press the dough into a disc, wrap in cling film and refrigerate for at least 30 minutes.
  4. On a well floured surface roll out the dough until it’s a few inches larger then your pie pan. Fold the dough in half and drape into the pan, push into the corner of the pan and crimp and trim the overhanding dough. Chill for 30 minutes.
  5. Preheat the oven to 425F.
  6. Prick the bottom of the chilled pie crust and line with a sheet of parchment paper and baking beans to weigh down the crust so it keeps its shape while baking.
  7. Bake at 425F for 15 minutes, remove the parchment and beans and bake an additional 5 minutes or until the crust is golden brown, let cool.

Filling

  1. In a large saucepan add the blueberries, sugar, cornstarch and salt, gently stir everything together and then add the wine and lemon zest and juice.
  2. Cook over medium heat until the berries have burst and the mixture has thickened, about 10 minutes.
  3. Pour the warm berry filling into the baked pie crust and top with the fresh blueberries.
  4. Let cool to room temperature before refrigerating for at least 4 hours.

For more click to continue on to http://www.seasonedatsea.com

Pineapple Cheesecake Blondie Squares

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As a kid most birthdays were celebrated with a pineapple upside down cake, that was our go to cake; there was the occasional burnt almond cake from that bakery we loved, but that was more of a cake for my mom’s birthday. Finally, when I was 8 I had the skills to make a cake by myself unsupervised, I couldn’t find our usual 9×13 pan, but we did have two 8 inch round cake pans, in each pan I could fit 4 pineapple rings. I made a cake for my 8th birthday that looked like an 8, with 8 pineapple rings, I thought it was pretty clever and I didn’t even plan it ahead.

These cheesecake blondies with pineapple topping really taste like a pineapple upside down cake but with a creamy cheesecake layer, it might even be better than the traditional cake. The blondie, or butterscotch brownie as my mom calls them are chewy and packed with caramely flavor. The cheesecake is lightly sweetened and a soft opposition of texture to the blondie while the pineapple adds a bright citrus touch to complete the dish.

 








Pineapple Cheesecake Blondie Squares


Ingredients

Blondie base

  • ½ c butter, melted
  • 2 c packed brown sugar
  • 2 eggs
  • 1 ½ c flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. vanilla

Cheesecake

  • 24 oz cream cheese at room temperature
  • 3 eggs
  • ¼ c sour cream
  • ½ c sugar
  • 1 ½ tsp. vanilla

Pineapple topping

  • ½ c sugar
  • ¼ c cornstarch
  • 1 tsp. salt
  • 3 c pineapple tidbits, drained
  • 1 tbsp. lemon juice
  • 1 tsp. vanilla

Directions

Blondie base

  1. Preheat the oven to 350F and grease a 9×13 inch pan.
  2. Mix together the melted butter, brown sugar and eggs, add the dry ingredients on top of the wet and mix till just combined.
  3. Pour the blondie mixture into the greased pan and spread evenly to the corners, set aside and make the cheesecake.

Cheesecake

  1. In a stand mixer or food processer mix the cream cheese until smooth, scrape down the sides of the bowl and mix again.
  2. Add the eggs one at a time, mixing well in between each addition, mix in the remaining ingredients and mix until fully incorporated and smooth.
  3. Pour the cheesecake mixture on top of the uncooked blondie batter and spread evenly into the corners.
  4. Bake at 350F for 30-45 minutes, until just the center is a little jiggly or the cheesecake reaches an internal temperature of 150F to 155F. Make the pineapple topping while the cheesecake cools.

Pineapple topping

  1. In a small pan mix together the sugar, cornstarch and salt, add in the pineapple and turn the heat to medium.
  2. Cook stirring frequently until the mixture has thickened. Remove from the heat and add the lemon juice and vanilla, let cool.
  3. When the cheesecake and the pineapple topping have cooled spread the pineapple over the top of the cheesecake. Refrigerate for at least 4 hours before serving.
  4. Use a knife run under hot water to cut the pineapple cheesecake blondies into clean squares.

For more click to continue on to http://www.seasonedatsea.com

Coffee Cake Muffins

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Some of my favorite recipes that I’ve collected on my travels have come from the people I’ve worked with and not from the destinations. My shore time was spent exploring castles, dormant volcanoes, street markets and beautiful coast lines. I ate plenty of food along the way, when I wasn’t able to pick up the recipes I just noted ideas for new things to research and try creating on my own. The recipes I did collect sometimes came from fellow crew members, mostly my cook’s mates or students who were eager for me to recreate a taste of home.

This muffin recipe comes from my first cook’s mate, Phoebe. She made them one afternoon with a student who didn’t go ashore because of an injury, she was hopped up on pain medication and acting a bit loopy. Andrea was put in charge of making the streusel topping, she dove right in to the flour mixture with her hands and started rubbing the butter in. Phoebe panicked for a moment when she recalled that Andrea has Celiac disease and maybe being around this much gluten could be bad for her. She asked if she was okay, Andrea put some thought into the question … maybe a little too much thought and the long pause made the situation seem worse. But everything was okay, she could make the muffins, just not eat them.

My favorite part of these muffins is the double topping, some of the streusel topping is put in the center of muffin and then more on top before going in the oven. The muffin cake itself is sweet, enriched with sour cream and scented with vanilla a really nice balance to the brown sugar and cinnamon topping.

 






Coffee Cake Muffins


Ingredients

Streusel

  • ½ c flour
  • ½ c brown sugar
  • ½ teaspoon cinnamon
  • ¼ tsp. nutmeg
  • ½ teaspoon salt
  • ¼ c cold unsalted butter, cubed

Muffin Batter

  • ½ c unsalted butter, soft
  • 3/4 c sugar
  • 1 ½ tsp. vanilla
  • 2 eggs
  • 1 c sour cream
  • 1 ½ c flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt

Directions

Streusel

  1. Mix the dry ingredients together, cut in the cold butter with a pastry blender, your fingers or a food processor until you have small pea sized lumps of butter.
  2. Set the streusel aside until the muffin batter has come together.

Muffin Batter

  1. Preheat the oven to 350F.
  2. Cream the butter and sugar together, add the vanilla, eggs and sour cream, mix well.
  3. Mix in the dry ingredients until just combined.
  4. Line muffin cups with papers and fill each cup a little less than half way, sprinkle with 1 tablespoon of streusel, add another scoop of batter and top with the remaining streusel, about 1 heaping teaspoon.
  5. Bake at 350F for 25-30 minutes or until a toothpick inserted in the center comes out clean.

For more click to continue on to http://www.seasonedatsea.com

Swedish Apple Pie

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The group of friends I made on Bounty will always be with me even if we are miles apart, we bonded over a shared love of the ship. Every few years a group of us gets together for some event, recently it’s been weddings, but other times it’s more casual, we just happen to be in the same location. The first occasion that we all got together after not having seen each other since departing Bounty was unfortunately at her memorial, she sank off the coast of North Carolina in 2012. My husband and I flew to Massachusetts, we stayed with a friend’s family, one of the nights we were just hanging out and reminiscing about the boat and I happened to be spying on my friend’s dad as he made dinner.

One dish in particular caught my eye, I could tell even from afar that the measurements were simple but were going to yield something magical. A stick of butter, 1 cup of sugar, 1 cup of flour, 1 egg and a pinch of salt. That’s it, melted, mixed together and poured over sliced apples dusted with cinnamon. Not only is the beauty of this pie in its simplicity but in the combinations of textures, at the bottom is cooked apples, followed by a soft cakey layer and topped off with a little crispy crunch from the sugar granules. It’s great served with vanilla ice cream, but even better yet, homemade cinnamon ice cream.

 











Swedish Apple Pie


Ingredients

Apples

  • 4 large apples
  • 1 tbsp. sugar
  • 1 tsp. cinnamon

Topping

  • ½ c butter, melted
  • 1 c sugar
  • 1 c flour
  • 1 egg
  • ¼ tsp. salt

Directions

Apples

  1. Preheat the oven to 350F.
  2. Peel, core and slice the apples into medium wedges, place in the bottom of a 9-inch baking dish and toss together with the sugar and cinnamon, set aside.

Topping

  1. Mix together the ingredients for the topping and pour over the prepared apple slices.
  2. Bake at 350F for 45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

For more click to continue on to http://www.seasonedatsea.com

Sticky Toffee Pudding Ice Cream

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52 weeks of baking – Creams, Curds & Puddings

I’ve been making a lot of ice cream this summer, experimenting with new flavors and playing with the amount of egg yolk, heavy cream and sugar to find the right texture. I’ve fallen in love with lots of recipes from Scoop Adventures like the peach and bergamot sorbet, but I’m still more of a fan of custard bases.

And what goes best with custard?

Why British desserts of coarse! I made Jamie Oliver’s sticky toffee pudding with rum sauce and rippled the cake crumbs and sauce through my favorite simple vanilla ice cream base.

 















Sticky Toffee Pudding Ice Cream


Ingredients

  • 3 c milk
  • 1 1/2 c heavy cream
  • 1 c sugar
  • 6 egg yolks
  • 3 tbsp. cream cheese
  • 1 ½ tsp. vanilla bean paste
  • 1/2 tsp. salt
  • 1/4 batch of Jamie Oliver’s sticky toffee pudding, crumbled
  • ½ batch of Jamie Oliver’s sticky toffee pudding rum sauce

Directions

  1. In a medium pot heat the milk, cream and sugar until steaming.
  2. In a separate bowl whisk the egg yolks and slowly drizzle in a cup of the hot milk mixture, whisking constantly.
  3. Pour the egg yolk mixture back into pot and cook stirring often until it has thickened, about 5 minutes on medium heat.
  4. Place the cream cheese into the same bowl you used for the egg yolks and whisk in a little of the hot cream mixture. Use the back of a fork to mash the cream cheese and fully incorporate it. Pour the cream cheese slurry into the main mixture.
  5. Strain the ice cream base into a container, whisk in the vanilla bean paste and salt, chill for at least 4 hours, best overnight.
  6. Churn the ice cream base according to the instructions of your ice cream machine, about 20 minutes.
  7. Scoop out part of the churned ice cream and sprinkle with some of the cake crumbles and sauce, repeat in layers until you’ve used everything. Fold the ice cream a few times to help mix in the cake crumbles. Freeze for at least 8 hours before serving.

For more click to continue on to http://www.seasonedatsea.com

Steamed Custard Buns

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52 weeks of baking – China

Coffee shops in Asia are just like ones in the west, coffee drinks, a selection of teas and pastries, both sweet and savory, the only difference is the flavor of those drinks and pastries.

Like other steamed buns the outer dough of this custard bun is soft and tender. The filling goes in thick and creamy but the steaming processes continues to cook the custard and it disappears into the dough creating a sweet vanilla center. The only tricky part in making the buns is getting the custard in the them, the dough needs to be rolled out bigger than you think so that you have plenty of clean edges to pinch together.

My favorite drink from those coffee shops is yuanyang, a hot drink composed of half coffee, half tea and sweetened condensed milk. At first it’s an odd tea flavor and then as you finish it you can identify a hint of coffee, it’s a unique flavor, something that shouldn’t be missed. But please seek out a proper Chinese style black tea, you can make it with plain western black tea, but it’s not the same. To go along with my steamed custard buns, I made a yuanyang flavored ice cream, just like at a coffee shop, but with my own little twist. I got the ice cream recipe from the food blogger Two Red Bowls.

 













Steamed Custard Buns


  • Yield:
    12 steamed buns
  • Category:

Ingredients

Custard filling

  • 2 eggs
  • ½ c powdered sugar
  • ¼ c flour
  • ¼ c cornstarch
  • ¼ c milk
  • ¼ c heavy cream
  • ¼ tsp. salt
  • ¼ tsp. vanilla extract
  • 1 tbsp. butter, softened

Dough

  • 2 c flour
  • 2 tsp. yeast
  • 1 ½ tsp. sugar
  • ¼ tsp. salt
  • 1/3 c milk
  • 1/3 c water

Assembly

  • Parchment squares or cupcake liners
  • Steaming basket

Directions

Custard filling

  1. Heat a few inches of water in a medium pot to create a double boiler.
  2. In a medium sized metal or glass bowl beat together the eggs and powdered sugar, beat for a minute until combined.
  3. Sift in the flour and cornstarch, mix, add the milk and heavy cream, whisk until smooth.
  4. Place the bowl over the double boiler, turn down the heat to a simmer and continue to stir the mixture until it thickens. It can take a few minutes to get it started but then once it starts to thicken it goes quick, the mixture should be stiff when finished cooking.
  5. Scrape the custard out into a bowl, press a sheet of plastic wrap to the surface and refrigerate for at least two hours.

Dough

  1. Add all of the dough ingredients into the bowl of a stand mixer. Knead for 10 minutes with a dough hook.
  2. Lightly grease a bowl, scrape the dough into the bowl and cover. Let rest for about an hour or until it doubles in size.

Assembly

  1. On a floured surface dump out the dough and roll it into a log, cut it into 12 portions, do not roll them into balls, leave them in thick slices.
  2. Flatten out each portion into a large disc, a few inches wide, a short rolling pin is useful for this step, I ended up using a vinegar bottle.
  3. Scoop a few tablespoons of custard filling into the center of the disk, gather the edges of the dough and pinch together.
  4. Place the buns seam side down onto squares of parchment paper and place them into a steaming basket. Repeat the with the reaming dough and filling.
  5. Place the steaming baskets over a pot of simmering water and steam for 15 minutes. Serve immediately.

For more click to continue on to http://www.seasonedatsea.com

9 Egg White Cake

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52 weeks of baking – Tube/Bundt Cake

I have fond memories of making angel food cake from a box with my grandma. Pouring ingredients into the mixer, letting it whip up into a big foamy batter and picking off the brown crust as it cools when no one is looking. Now a days I don’t believe in things from a box, they have served their purpose in my life and I’ve moved on to creating more complicated things from scratch. I still love angel food cake so I endeavor to make it from scratch, but I’ve had issues. The couple times I’ve made it from scratch I don’t know if I’ve over beat it or under beat it, the cake always looks great in the oven, but as soon as I take it out it collapses. The angle food cakes I’ve made have had great flavor but their texture is lacking the angel lightness you anticipate.

So I’ve moved on. I haven’t mastered angel food cake yet, but I’ve made an alternative that is reminiscent of angel food cake. Great height and flavor, just not quite the same texture, but it’s a different cake so that doesn’t matter. I like to serve this cake with whipped cream and berries, just like the angel food cakes of my youth.

 









9 Egg White Cake


Ingredients

  • 9 large egg whites (1 ¼ c)
  • 1 tbsp. vanilla
  • 2 c sugar, divided
  • 1 1/2 c flour
  • 5 tsp. cornstarch
  • 1 1/2 tsp. baking power
  • 3/4 tsp. salt
  • 3/4 c butter, melted and cooled

Directions

  1. Preheat the oven to 350F and grease a bundt pan.
  2. Whisk the egg whites, vanilla and ¼ c of sugar together until almost soft peaks, about two minutes on high speed.
  3. In a large bowl sift the remaining sugar, flour, cornstarch, baking powder and salt, sift again into the whipped egg whites and gently fold in.
  4. Fold in the melted butter.
  5. Pour the batter into the prepared pan and bake at 350F for 35 minutes, test the cake for doneness with a toothpick, it should come out clean.
  6. Let the cake cool for 10 minute in the pan before turning out.

For more click to continue on to http://www.seasonedatsea.com

Raspberry Chocolate Crumble

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52 weeks of baking – Cobblers, Crisps and Crumbles

This creation was invented because I wanted to be different, I wanted to make something different than what I could already find. I didn’t want a chocolate cobbler on top of my fruit, I wanted something with more texture, so I went with a crumble that incorporates almonds, oatmeal and chocolate chips. The tart raspberries play nicely with the creamy chocolate, but it can be a bit intense so this does require a little bit of whipped cream or some vanilla ice cream.

 









Raspberry Chocolate Crumble


  • Yield:
    9×13 casserole pan
  • Category:

Ingredients

Crumble

  • 1 c rolled oats
  • 1/2 c whole almonds, roughly chopped
  • 1/2 c chocolate chips
  • 1 c flour
  • 1/2 c sugar
  • 1/4 c brown sugar
  • 2 tbsp. cocoa powder
  • 1/2 tsp. salt
  • 1/2 c cold butter, cubed
  • 1/4 c oil

Filling

  • 8 c frozen raspberries
  • 1/2 c flour
  • 1/2 c sugar

Directions

  1. Preheat the oven to 375F.

Crumble

  1. To a large bowl add the oats, almonds and chocolate chips.
  2. To the bowl of a food processor add the flour, sugar, brown sugar, cocoa powder and salt, pulse a few times to combine.
  3. Add the cubed butter and pulse until the butter has reached pea sized lumps, add in the oil and pulse a few more times.
  4. Add the flour and butter mixture to the crumble goodies and stir to combine, set aside.

Filling

  1. In a 9×13 casserole pan add the frozen raspberries, flour and sugar, toss to coat.
  2. Sprinkle the crumble over the filling, I add a bit more to the middle of the tray because the corners always seem to collect more topping.
  3. Bake at 375F for 35-40 minutes, the told should be darker and you should see a little raspberry juice bubbling up in some cracks. Let cool at least 15 minutes before digging in.

For more click to continue on to http://www.seasonedatsea.com

Milk Chocolate Pots de Crème with Strawberries

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This is a fantastic dessert, it’s very versatile, just change the liquid and you’ll have a completely different flavored dessert.

Originally I made this with hot coffee, it’s not too much that you are having a mocha dessert, just a little hint of coffee creeps through. Next I tried it with strongly brewed lapsang souchong and constant comment, both were great choices, the former gave a subtle smokiness while the latter gave a bit of spiced orange. My next creation was with beer, with that one I was concerned that the alcohol might affect how much the dessert sets so I let the beer come to a boil and reduced it a little. This time around I wanted to make the chocolate flavor a little less intense, these can be quite rich so they require a good dollop of whipped cream to finish them off. I used half milk, half water to get a creamier softer chocolate flavor and it was the right choice. Before I poured the chocolate mixture into individual cups I threw in a few chopped strawberries.

 







Milk Chocolate Pots de Crème with Strawberries


  • Yield:
    8 portions
  • Category:

Ingredients

  • 1 lb strawberries, roughly chopped
  • 2 c chocolate chips
  • 4 eggs
  • 2 tsp. vanilla extract
  • pinch of salt
  • 1/2 c hot milk
  • 1/2 c hot water
  • whipped cream to serve

Directions

  1. Divide the strawberries into 8 individual cups, about ¼ cup of berries per cup, set aside.
  2. Add the chocolate chips, eggs, vanilla and salt to a blender, turn on and blend until the chocolate chips have become smaller.
  3. Slowly pour in the hot milk and hot water, continue to blend for 1 minute until the mixture is completely smooth and no visual whole chunks of chocolate remain.
  4. Pour the chocolate mixture into the 8 repaired cups, refrigerate for at least 4 hours or until firmly set.
  5. Serve with whipped cream.

For more click to continue on to http://www.seasonedatsea.com

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