From Scratch: Nectarine Shortcakes

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FROM SCRATCH: NECTARINE SHORTCAKES

Posted by Maggie Brooks on 9/8/2011 at 1:03PM | 1 Comment

Photo by Maggie Brooks

Strawberries usually get all of the glory when it comes shortcakes, but I say equal opportunity for all fruits, especially stone fruits. While I have an affinity for peaches in a cobbler, my go-to fruit for shortcakes is a juicy nectarine. Once tossed in sugar, nectarines give off an incredible syrup that soaks into the shortcake and make the flavor out-of-this-world.

Treat shortcakes like pie dough; all of the ingredients need to be super-cold. Work the dough as little as possible.

Ingredients

2 c. all purpose flour
4 tbs. sugar
2 1/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
8 tbs. butter, cut into half inch pieces, very cold
1/2 c. milk, very cold
6 nectarines, pitted and sliced
1/3 c. sugar
pinch salt
pinch cinnamon
2 c. heavy cream
1 tsp. vanilla

For the shortcakes:

Preheat oven to 400 degrees and line a baking sheet with parchment.

In a food processor, combine the first five ingredients with a few short pulses. Add the butter and pulse until the butter is the size of peas. Add the milk all at once and process until the dough comes together. Turn out onto a well-floured surface and shape the dough into a rough circle. Slice into quarters, then shape into discs and place on prepared cookie sheet. Bake for 25 minutes until golden brown on top. Set aside, and allow to cool.

BEGINNER GOURMET: LEMON POPPYSEED MUFFINS

Posted by Maggie Brooks on 8/31/2011 at 10:40AM | No Comments

There are certain types of recipes that I keep in my back pocket for clutch baking situations. These recipes need to be simple and use ingredients that 90 percent of people will have on hand. A solid muffin recipe is at the top of my must-have list and lemon poppyseed muffins are always a big hit (just ask my colleagues who got a taste).

The method to making muffins is the same as making banana walnut bread or any other quickbread. Just be careful to only mix until fully incorporated and you’ll have perfect muffins every time.

Ingredients

2 c. all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 stick unsalted butter, at room temperature
1 c. sugar
2 large eggs
1 – 8 oz. container sour cream
3 tbs. lemon juice
1 tbs. lemon zest
2 tbs. poppyseeds

Preheat oven to 350 degrees. Line a 12-cup muffin tin or spray with nonstick cooking spray.

In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.

YOUR HURRICANE IRENE GO-TO DRINK

Posted by Tanya Pai on 8/26/2011 at 7:04AM | No Comments

Photograph courtesy of Sailor Jerry

Did you hear? There’s a hurricane coming! To prepare yourself for Irene this weekend, first make sure you stock up on the essentials, then shake up one (or seven) of these cocktails from native Bostonian and Sailor Jerry ambassador Paul Monahan. Storm? What storm?

Hurricane Jerry
2 oz. Sailor Jerry rum
1 oz. Bols triple sec
2 oz. mango or passion-fruit juice
1 oz. orange juice
1/2 oz. lime juice
Splash of grenadine

Shake. Pour over ice. Garnish with an orange slice if you want to get fancy.

GIN AND BEAR IT: A Q&A WITH JIM RYAN

Posted by Tanya Pai on 8/24/2011 at 9:07AM | No Comments

Photo courtesy of Hendrick's

Last week, the Woodward at Ames hosted two installments of Hendrick’s Gin’s Delightfully Peculiar Cocktail Academy. The classes, run by brand ambassador and longtime mixologist Jim Ryan, give attendees the chance to learn about making great cocktails — and to imbibe a bit, natch. We caught up with Ryan to get his thoughts on the ideal drink and why gin beats vodka any day of the week — plus his recipe for the Carte Blanche, a gimlet with a twist. READ MORE

FOR SIPPING: WATERMELON MINT MARGARITAS

Posted by Maggie Brooks on 8/17/2011 at 10:28AM | 1 Comment

Photo by Maggie Brooks

Summer is slowly slipping away, but there’s still time to celebrate the sun. What better way to do that than with a pitcher of special margaritas with a summer fruit twist? Watermelon and mint is a lively combination that helps take a party favorite to a more sophisticated level.

Instead of putting mint directly into the drink à la mojito style, I chose to flavor the simple syrup with fresh mint. This method allows the fresh watermelon to the be the star with a subtle herbal background. If you like your margaritas on the sweet side, just add more simple syrup.

Ingredients
makes 4 drinks

3 c seedless watermelon, diced into 1 in cubes
4-5 tbs lime and mint simple syrup
1/4 c triple sec
1/4 c fresh lime juice
pinch kosher salt
1/2 c silver tequila

Lime and Mint Simple Syrup
1/3 c sugar
1/3 c water
zest of half a lime
1/4 c packed mint, roughly chopped

To make the simple syrup, combine the sugar and water in a small sauce pan and stir over medium heat until the sugar is completely dissolved. Remove from the heat, stir in the lime zest and mint, cover and allow to steep until room temperature. Strain into a small bowl, pressing on the mint leaves to extract as much flavor as possible. Set aside.

FROM SCRATCH: BOURBON PRALINES

Posted by Maggie Brooks on 8/12/2011 at 8:06AM | 1 Comment

Photo by Maggie Brooks

Last weekend, my sister got married in Charleston, S.C., and gave pralines as her wedding favor. Pralines (soft caramel with pecans) are the quinesstenial Charleston candy. The smell of bubbling sugar wafting out of the candy stores on Market Street will cause unsuspecting tourists to be run over by the locals itching to get their praline fix.

To jazz up a traditional praline, I swapped the vanilla for a hit of bourbon, which gives a nice aromatic kick and just a tad deeper flavor. During the sugar dissolving phase its key to keep the sides of the pot clean from excess sugar. Simply dip a pastry brush into lukewarm water and wash away anything sticking to the sides. You will need a candy thermometer for this, and it’s very important not to stir the sugar while it’s boiling.

Ingredients

1 c light brown sugar
1/2 c sugar
1/2 c half and half
1/4 tsp salt
1/8 tsp cream of tartar
2 tbs butter, cut into chunks
1 tsp bourbon (I use Southern Comfort)
1 c pecan halves

Line two cookie sheets with parchment and spray with cooking spray.

In a heavy bottomed saucepan on medium heat, stir together the sugars, half and half, salt and cream of tartar until the sugar dissolves. Keep the sides of the pot clean by brushing off any sugar with a basting brush dipped in luke warm water. Once dissolved, attach a candy thermometer to the pan, turn the heat to high and boil the mixture to 238 degrees. Gently remove from the heat and allow to cool to 220 degrees. Whisk in the butter and bourbon until creamy then stir in the pecans.

Working quickly, drop the pralines by the tablespoon onto prepared cookie sheets. Allow to cool completely. Store in an air tight container for up to two weeks.

*Adapted from a 1991 Gourmet recipe

FROM SCRATCH: GRASSHOPPER ICE CREAM PIE

Posted by Maggie Brooks on 8/1/2011 at 10:00AM | 1 Comment

Chocolate with mint is one my favorite combos, so it’s no surprise that a velvety grasshopper pie is right up my alley. To put a hot weather twist on this classic, I went the frozen route and made a mint ice cream with a layer of dark chocolate ganache and a chocolate cookie crust.

Since it’s summer, I wanted to incorporate fresh mint flavor into the ice cream and not depend on creme de menthe or peppermint extract. By steeping mint leaves in the milk, you can get a refreshing herbal minty flavor that tastes brighter than what you could get from extract alone. To serve this pie, allow it to sit out for about five minutes, then use a sharp knife dipped in lukewarm water. Be sure to keep dipping the knife so the cuts will be clean.

Ingredients

Crust:
1 1/2 c chocolate wafers (about 40 cookies), processed until fine
6 tbs butter, melted

Ganache:
2 oz bittersweet chocolate, chopped fine
1/4 c half and half

Ice Cream:
1 c whole milk
1 c packed mint leaves
pinch salt
1/2 c sugar
5 egg yolks
8 oz white chocolate, roughly chopped
1 1/2 c half and half
1/4 c creme de ementhe
1/4 c light creme de cacao

Dark chocolate for garnish (optional)

To make the crust process the cookies in a food processor until fine. Toss with the butter until well coated. Evenly press into a 9 in pie plate and bake in a 350 oven until set, about 8 minutes. Allow to cool completely on a wire rack.

BEGINNER GOURMET: GRANOLA BARS

Posted by Maggie Brooks on 7/26/2011 at 10:00AM | No Comments

I find that most store-bought granola bars are seriously lacking in everything from texture (why do the crunchy ones fall apart and the chewy ones weld my jaw together?) to flavor, so when a friend recently asked me what she should take on a camping trip, I jumped at the chance to teach her how to make homemade granola bars.

I love these for how quick and versatile they are (and you may have noticed, I like recipes with wiggle room). You could do an all-nut version with pistachios, walnuts, and almonds or drop the nuts and add more dried fruits like cranberries or figs.

DRINK UP: LOW-CALORIE COCKTAILS

Posted by Tanya Pai on 7/20/2011 at 4:30PM | No Comments

Red Sox vs. Yankees. Democrats vs. Republicans. Cowboys vs. aliens. This summer has plenty of rivalries — but perhaps none so bitter as the battle between an endless series of cocktail parties and poolside soirees and your bikini-exposed waistline. Yes, alcohol has calories. A lot of them. Luckily, local mixologists understand this plight and have whipped up a series of light and refreshing drinks that let you imbibe without expanding.

Haru is mixing up the exotic “Watermelon Fizz” ($12), made with tequila, fresh melon, and cilantro and clocking in at 95 calories. For those trying to kick the frozen-drink habit, Prezza offers the “Naked Piña Colada” ($12.50), a shot of Don Q coconut rum infused with pineapple — all the taste of the island favorite for just 60 calories. And Fleming’s Steakhouse has two 99-calorie drinks (both $11.95): July’s “Sexy Sailor” (like an Arnold Palmer spiced up with Sailor Jerry rum), and August’s “Russian Prom Queen,” made with Stoli Blueberi, fresh lime juice, and cucumber.

Looking to re-create the trend at your next get-together? Try this recipe for Morton’s Steakhouse’s “Skinny Rita,” our favorite offering from the restaurant’s new low-cal Spa-tini menu (pictured).

Skinny Rita

1.75 oz. Patrón Silver Tequila

1 oz. Monin Agave Nectar

.5 oz. lime juice, freshly squeezed

.5 oz. lemon juice, freshly squeezed

Combine all ingredients in a cocktail shaker with ice. Shake 25 times and strain into a martini glass garnished with a lime wedge.

FROM SCRATCH: STICKY BUNS

Posted by Maggie Brooks on 7/19/2011 at 10:00AM | 1 Comment

Making bread and pastries from scratch may seem like a daunting task, but with a few tricks and a little patience, the reward of sinking your teeth into a plush, homemade sticky bun is worth it. This recipe comes from a couple of different places. The dough is a basic sweet yeast dough I’ve adapted from America’s Test Kitchen, and the sticky smear is a simple concoction I worked with in culinary school. If you want to make them ahead of time, these reheat beautifully in the microwave covered with a damp towel for about 40 seconds or covered with foil in the oven until bubbly and gooey.

Archive for the ‘Recipes’ Category