I got this via Joy the Baker who received the recipe from a good ol' southern cookbook, Panache at Rose Hill. Either way, it's now in my hands. Thank you, Universe!
The original recipe called for only one cup of strawberries. I scoffed at that and made it two cups, with an extra tablespoon of butter in the crumble topping. The adjusted version is below.
Ingredients
2 heaping cups sliced strawberries
1/3 cup sugar
2 Tablespoons cornstarch
2 teaspoons water
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces sour cream
1 teaspoon vanilla extract
a few drops of almond extract (optional)
Topping:
4 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Directions
Preheat oven to 350 degrees F.
Combine strawberries, 1/3 cup sugar, water and cornstarch in a small
saucepan. Cook over low heat for 5 to 7 minutes, stirring constantly
until the sauce is thickened and strawberries are soft and a little
broken down. Set aside to cool.
Grease and flour a 10×10-inch or 11x9 (what have you) baking dish, knocking out excess flour, and set aside.
To make the coffee cake:
Cream butter and sugar until light and fluffy, about 3 minutes. Add
eggs one at a time, beating well after each addition. Add vanilla
extract, and almond extract if you’re using it.
Sift dry ingredients together. Add the dry ingredients to the
creamed butter in 3 parts alternating with the sour cream in 2 parts,
beginning and ending with the dry ingredients. Beat just until
combined.
To make the streusel topping:
Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Set aside.
Spoon 2/3 of the batter into the prepared pan. Spread the cooled
strawberry mixture over the batter. Spoon the remaining batter onto the
strawberries and spread evenly. Top with streusel topping and bake in
the upper third of the oven. Bake for 50-60 minutes, until a knife
inserted into the center of the cake comes out clean.
Showing posts with label strawberries. Show all posts
Showing posts with label strawberries. Show all posts
Saturday, May 18, 2013
Saturday, May 26, 2012
Poptarts with Strawberry Rhubarb Jam
I got the pastry recipe from Smitten Kitchen, who in turn tweaked it from King Arthur Flour.
The jam I improvised using ideas from Bon Appetit for a roasted rhubarb and strawberry dessert.
Ingredients
For the pastry
2 cups all-purpose flour (or you can do 1 cup all-purpose flour, 1/2 cup whole wheat and 1/2 cup rye, like I did which was fabulous).
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk
1 additional large egg (to brush on pastry)
For the Strawberry Rhubarb jam
2-2 1/2 cups hulled strawberries, chopped
4-5 stalks rhubarb trimmed and sliced thinly
1/4 cup bourbon
1/2 cup sugar (I used half white, half brown sugar), or less if you prefer
1 tsp cinnamon
1 tsp. vanilla
dash of cayenne pepper (optional)
Directions
Start with the jam (since it needs time to cool). Throw all of the ingredients into a saucepan, and bring to a boil, then lower to a simmer, stirring regularly as the fruits start to bubble and the sugar dissolves (to avoid burning the sugar at the bottom of the pan). Scrape any scum off the top, and make sure to test the jam after about 15 minutes to make sure you're ok with the level of spices and flavor mixtures. Continue to let the jam bubble away, and pull off the stove once the jam sticks to the spoon and isn't too runny. Allow to cool to room temperature, or put the whole pot into the fridge to cool and thicken, stirring regularly so a film doesn't form across the top of the jam.
For the pastry dough, whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter to distribute the butter.
Divide the dough in half , and shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately or wrap each half in plastic and refrigerate up to two days (but when it's time to roll it out, make sure it's at room temperature).
To assemble the pop tarts: Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.
Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will get too puffed up. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.
Remove tarts from the fridge and bake for 25 minutes, until golden and brown. Allow to cool in pan, then remove and enjoy!
P.S. The leftover jam is bomb. We munched on it with brie wedges at work and it would be lovely also on pancakes, toast, or poundcake.
The jam I improvised using ideas from Bon Appetit for a roasted rhubarb and strawberry dessert.
Ingredients
For the pastry
2 cups all-purpose flour (or you can do 1 cup all-purpose flour, 1/2 cup whole wheat and 1/2 cup rye, like I did which was fabulous).
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk
1 additional large egg (to brush on pastry)
For the Strawberry Rhubarb jam
2-2 1/2 cups hulled strawberries, chopped
4-5 stalks rhubarb trimmed and sliced thinly
1/4 cup bourbon
1/2 cup sugar (I used half white, half brown sugar), or less if you prefer
1 tsp cinnamon
1 tsp. vanilla
dash of cayenne pepper (optional)
Directions
Start with the jam (since it needs time to cool). Throw all of the ingredients into a saucepan, and bring to a boil, then lower to a simmer, stirring regularly as the fruits start to bubble and the sugar dissolves (to avoid burning the sugar at the bottom of the pan). Scrape any scum off the top, and make sure to test the jam after about 15 minutes to make sure you're ok with the level of spices and flavor mixtures. Continue to let the jam bubble away, and pull off the stove once the jam sticks to the spoon and isn't too runny. Allow to cool to room temperature, or put the whole pot into the fridge to cool and thicken, stirring regularly so a film doesn't form across the top of the jam.
For the pastry dough, whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter to distribute the butter.
Divide the dough in half , and shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately or wrap each half in plastic and refrigerate up to two days (but when it's time to roll it out, make sure it's at room temperature).
To assemble the pop tarts: Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.
Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will get too puffed up. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.
Remove tarts from the fridge and bake for 25 minutes, until golden and brown. Allow to cool in pan, then remove and enjoy!
P.S. The leftover jam is bomb. We munched on it with brie wedges at work and it would be lovely also on pancakes, toast, or poundcake.
Tuesday, April 20, 2010
Double Berry Pie
This recipe comes via Epicurious who borrowed it from Nepenthe's restaurant book, My Nepenthe: Bohemian Tales of Food, Family, and Big Sur.
Also, there were no raspberries (originally this was a triple berry pie!) so I included the original recipe below, but, in my version, just did strawberries and blackberries.
Finally... I know it's hard. But let this puppy cool down a bit before serving it so it actually sets and doesn't have the consistency of a crumble.
Ingredients
For Pie Dough:
1 cup flour
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 teaspoon granulated sugar
Pinch salt
1 to 2 tablespoons heavy cream
For Filling:
3 cups fresh strawberries
3 cups fresh blackberries
3 cups fresh raspberries
2 tablespoons Grand Marnier (I used whiskey)
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1 1/2 teaspoons cinnamon
For Crunchy Topping:
2/3 cup flour
2/3 cup whole oats
2/3 cup firmly packed brown sugar
2/3 cup walnuts
1/2 cup (1 stick) cold unsalted butter
Directions
For the dough:
Combine the flour, butter, sugar, and salt in a food processor and pulse until the butter resembles small peas. Drizzle in the cream a little at a time, pulsing until the dough just comes together. Add more cream if needed. Alternatively, you can use a pastry cutter or your own fingers to mix the ingredients together and finish by using a wooden spoon or spatula when the cream is added.
Turn the dough out onto a clean work surface and gently pat it into a flat disk. Wrap in plastic and chill for at least 30 minutes.
For the pie:
Preheat oven to 350 degrees Farenheit.
On a lightly floured board, roll out the dough (it may need to soften for 5 or 10 minutes first) into a 12-inch circle. Fit into a 9-inch pie plate, trim any ends hanging over the side, and flute the edge with your thumb. Chill until ready to use.
For the filling, wash and hull the strawberries. Cut them in half and place in a large bowl. Add the blackberries and raspberries and toss with the Grand Marnier (or whiskey). In a separate bowl, combine the brown sugar, cornstarch, and cinnamon. Add to the berries and gently toss.
For the topping, combine the flour, oats, brown sugar, walnuts, and butter in the bowl of a food processor. Pulse until the mixture resembles small peas. To make by hand, cut the butter into the flour and sugar, using a pastry cutter, or your fingers. Finely chop the walnuts and add to the mixture.
Fill the chilled pie shell with the filling and cover thoroughly with the topping. Bake for 1 hour, until bubbling and golden brown on top.
Allow pie to cool and set. Serve with whipped cream or ice cream...it's all delish!
Also, there were no raspberries (originally this was a triple berry pie!) so I included the original recipe below, but, in my version, just did strawberries and blackberries.
Finally... I know it's hard. But let this puppy cool down a bit before serving it so it actually sets and doesn't have the consistency of a crumble.
Ingredients
For Pie Dough:
1 cup flour
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 teaspoon granulated sugar
Pinch salt
1 to 2 tablespoons heavy cream
For Filling:
3 cups fresh strawberries
3 cups fresh blackberries
3 cups fresh raspberries
2 tablespoons Grand Marnier (I used whiskey)
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1 1/2 teaspoons cinnamon
For Crunchy Topping:
2/3 cup flour
2/3 cup whole oats
2/3 cup firmly packed brown sugar
2/3 cup walnuts
1/2 cup (1 stick) cold unsalted butter
Directions
For the dough:
Combine the flour, butter, sugar, and salt in a food processor and pulse until the butter resembles small peas. Drizzle in the cream a little at a time, pulsing until the dough just comes together. Add more cream if needed. Alternatively, you can use a pastry cutter or your own fingers to mix the ingredients together and finish by using a wooden spoon or spatula when the cream is added.
Turn the dough out onto a clean work surface and gently pat it into a flat disk. Wrap in plastic and chill for at least 30 minutes.
For the pie:
Preheat oven to 350 degrees Farenheit.
On a lightly floured board, roll out the dough (it may need to soften for 5 or 10 minutes first) into a 12-inch circle. Fit into a 9-inch pie plate, trim any ends hanging over the side, and flute the edge with your thumb. Chill until ready to use.
For the filling, wash and hull the strawberries. Cut them in half and place in a large bowl. Add the blackberries and raspberries and toss with the Grand Marnier (or whiskey). In a separate bowl, combine the brown sugar, cornstarch, and cinnamon. Add to the berries and gently toss.
For the topping, combine the flour, oats, brown sugar, walnuts, and butter in the bowl of a food processor. Pulse until the mixture resembles small peas. To make by hand, cut the butter into the flour and sugar, using a pastry cutter, or your fingers. Finely chop the walnuts and add to the mixture.
Fill the chilled pie shell with the filling and cover thoroughly with the topping. Bake for 1 hour, until bubbling and golden brown on top.
Allow pie to cool and set. Serve with whipped cream or ice cream...it's all delish!
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