Fish Food » BAKING

Chocolate Almond Pastry

Teri Lyn Fisher — Tue, 11 May 2010 22:34:38 +0000

I found this super easy recipe on Martha Stewart.com. I changed the recipe slightly. Very very yummy.
Go make it.

Chocolate Almond Pastry:

Ingredients:
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
1 large egg, lightly beaten, for egg wash
1 1/2 ounces semisweet chocolate chips
Best-quality honey, for drizzling
half a bag of sliced almonds, or however much you prefer

Directions:

1. Preheat oven to 450 degrees. Arrange puff pastry on a parchment-lined baking sheet. Fold edges to make a 10 inch square.
2. Prick the middle of the dough all over with a fork. Brush edges with an egg wash. 3. Cook for 15 minutes or until done.
4. Meanwhile melt the chocolate using a double boiler.
5. Spread the melted chocolate into the baked pastry tart, sprinkle with almonds and drizzle with honey.

The End.

Crispy Potato Roast

Teri Lyn Fisher — Thu, 08 Apr 2010 15:00:32 +0000

Here is an interesting recipe I found on Martha Stewart.com. It has such pretty presentation that I had to try it.

Find the recipe here.
And here:

Crispy Potato Roast
Serves 8

Ingredients:
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
Coarse salt
1/2 to 1 teaspoon red-pepper flakes (optional)
8 sprigs thyme

Directions:
1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.

2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

*Please note that the recipe is the photo is doubled.

Apple Dutch Baby

Teri Lyn Fisher — Tue, 06 Apr 2010 15:00:03 +0000

I found this recipe from Sunset for an Apple Oven Cake, but I think its more of a dutch baby with apples. Its sooo pretty. The batter is super light and fluffy. This was also the first dutch baby I have made in my new Le Creuset skillet. Yay for that!

Apple Oven Cake or Apple Dutch Baby:
Serves 6

Ingredients:

3 tablespoons butter
1/4 cup packed light brown sugar
1/8 teaspoon cinnamon
1 sweet apple such as Fuji, peeled and sliced
3 large eggs
1/4 teaspoon salt
1/2 cup flour
1/2 cup milk
1 tablespoon fresh lemon juice
1 tablespoon powdered sugar

Directions:

1. Preheat oven to 425°. Melt butter in a 12-in. ovenproof frying pan over high heat. Add brown sugar and cinnamon, swirling to combine. Add apple and cook until just starting to soften, about 3 minutes. *note, on medium heat, the brown sugar mixture got too hot and browned a bit too much, so watch it carefully and turn down the heat if necessary.

2. Meanwhile, in a blender, whirl together eggs, salt, flour, and milk. Pour egg mixture into pan and bake until puffed and brown, about 15 minutes. Sprinkle with lemon juice and powdered sugar.

Enjoy!

Blackberry, Blueberry, and Peach Crostata

Teri Lyn Fisher — Thu, 01 Apr 2010 15:00:20 +0000

Yay! One of my high school friends from back home moved to LA! We did a bit of a baking marathon. One of things we made was this Crostata, adapted from this Bon Appetit recipe. Its sooooo pretty!! Here is the recipe:

Filling:
1/4 cup sugar
1 1/2 teaspoons cornstarch
2 medium peaches cut into slices
2-pints blackberries
1-pint blueberries
1/2 teaspoon vanilla extract

Crust:
1 2/3 cups all purpose flour
1/4 cup polenta (coarse cornmeal)
3 tablespoons sugar
1 teaspoon (packed) grated orange peel
3/4 teaspoon salt
14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup (or more) ice water

Directions:

Crust:
Combine first 5 ingredients in processor and blend 5 seconds. Add butter, blend just until butter is reduced to pea-size pieces. Add 1/3 cup ice water. Blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Gather dough into ball, flatten into disk. Wrap, chill at least 1 hour.

Roll out dough on lightly floured sheet of parchment paper to 14-inch round, turning dough occasionally to prevent sticking. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 minutes.

Filling:
Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and vanilla. Let stand until juices are released, stirring fruit occasionally, about 30 minutes.

Preheat oven to 375°F. Transfer baking sheet with dough to work surface. Let stand 8 minutes to allow dough to soften slightly if too firm to fold. Spoon fruit and juices into center of dough. Arrange fruit in even 10-inch-diameter layer in center. Brush 2-inch border of dough with egg glaze. Lift about 2 inches of dough border and pinch to form vertical seam. Continue around tart, pinching seam every 2 inches to form standing border. Fold border down over fruit (center 6 inches of fruit remain uncovered). Brush folded border with egg glaze; sprinkle with raw sugar.

Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes. Remove from oven; slide large metal spatula under tart to loosen from parchment. Brush fruit with preserves. Slide tart onto rack. Cool 45 minutes.

S’mores Pie

Teri Lyn Fisher — Tue, 30 Mar 2010 02:10:03 +0000

This is my very first shoot with my brand spanking new 5D Mark II and a my 100mm Macro L. I’m so in love!!!

Adapted from this recipe.

Crust:
1 package of graham crackers
5 tablespoons unsalted butter, melted
1/4 cup sugar

Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 oz fine-quality bittersweet chocolate (not unsweetened), melted
2 oz unsweetened chocolate, melted
2 tablespoons unsalted butter, softened
1 teaspoon vanilla

Topping:
4 egg whites
Dash of salt
7 oz. jar marshmallow creme

Directions:

For Crust:
Put oven rack in middle position and preheat oven to 350°F.
Stir together crumbs, butter, and sugar and press on bottom and up side of a spring form pan. Bake until crisp, about 15 minutes, and cool on a rack.

For Filling:
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
Spoon filling into crust and chill pie, loosely covered, at least 6 hours.

For Topping:
Beat egg whites with salt until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Spread meringue on the pie, make peaks with the spatchula or the back of a spoon. Broil to darken, or use a kitchen torch.

Strawberry and Raspberry Crisp

Teri Lyn Fisher — Tue, 23 Feb 2010 00:54:30 +0000

Fresh stawberries and raspberries from the farmers market were so cheap!! That is why I made this crisp. Here is the recipe:

5 cups of strawberries cut into quarters
1 cup of raspberries
1/2 cup of flour
1/2 cup old fashioned rolled oats
1/4 teaspoon of baking powder
6 tablespoons of unsalted butter
3 tablespoons of brown sugar
3/4 cups of sugar
2 teaspoons of cornstarch
pinch of salt

1. Preheat oven to 375 degrees. Mix together flour, oats, and baking powder, pinch of salt, then set it aside. Mix room temperature butter, brown sugar, and 1/4 cup sugar in a bowl and mix with an electric mixer until fully combined. Then add the oats and flour mix. Mix with your fingers until its well combined.

2. Mix together the strawberries, raspberries, and 1/2 cup sugar, and cornstarch into a bowl. Then transfer into a square 8 inch baking dish. Sprinkle the oat mixture over the fruit, and bake until the top turns golden brown, about an hour. Let cool then eat!!!!

Decorative Pie Crusts

Teri Lyn Fisher — Thu, 26 Nov 2009 00:28:01 +0000

I love Thanksgiving because I get to make pretty pies. Baking pies is so much fun and super rewarding. Giving pies a special touch by making the pie crust fancy is so fun. I got these ideas from who else but Martha Stewart. The circle pie crust is in her Holiday Treats Magazine that is out now, and the others are from her website. Its so easy to do with cookie cutters.

goat cheese, dill, and smoked salmon quiche

Teri Lyn Fisher — Fri, 24 Jul 2009 04:05:38 +0000

Goat Cheese, Dill, and Smoked Salmon Quiche.

Works as breakfast lunch or dinner.

This recipe will give you a rather delicate custardy quiche.

1 pie dough
1 Tbsp olive oil
1/2 cup shallots chopped
4 ounces smoked salmon, chopped
4 ounces goat cheese, crumbled
4 large eggs
1 cup milk
1/2 cup cream
2 Tbsp chopped fresh dill
1 teaspoon lemon zest
1/8 teaspoon freshly ground black pepper

Directions:

1. Preheat oven to 350 degrees.
2. Roll out dough to a 12 inch circle. Press into a 10 inch round tart pan.
3. Line the pastry with parchment paper and fill 2/3rds with baking weights. Cook for 15 minutes. Then let is rest for about 5 minutes. Remove the baking weights and put back in the oven for 10 minutes.
4. Heat oil in a skillet and cook the shallots until translucent.
5. Whisk the eggs, milk, dill, and lemon zest in a bowl.
6. Layer the bottom of the pan with the shallots, then add half of the salmon, and half of the goat cheese. Then add the egg mixture, and layer with the rest of the salmon and goat cheese.
7. Bake for 30 – 35 minutres of until the center is set. Cool for 15 minutes. Enjoy!

oatmeal cream pies

Teri Lyn Fisher — Wed, 22 Jul 2009 04:44:08 +0000

I found this recipe in a million places on the internet, so I thought that it had to be pretty good, and it is. Just like the little debbie ones. Oh man oh man.

Oatmeal Cream Pies

Oatmeal cream pies are the perfect little dessert to a homemade lunch.
Cute and delicious.

Ingredients:

For the cookies:
1 cup of margarine
3/4 cup of brown sugar
1/2 cup sugar
1 tablespoon of molasses
1 teaspoon of vanilla
2 eggs
1 1/2 cups of flour
1/2 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of cinnamon
1 1/2 cups of quick oats

for the filling:
2 teaspoons of hot water
1/4 teaspoon of salt
1 7 oz jar of jet puffed marshmallow cream
1/2 cup shortening
1/3 cup of powdered sugar

Directions:

Preheat oven to 350 degrees

In a large bowl mix the margarine, sugars, molasses, vanilla and eggs.
Then add the flour, baking soda, and cinnamon. Then mix in the oats.

Drop dough on a greased baking sheet. Make sure to leave ample room
between drops as these cookies spread.

Bake for 10 – 12 minutres or until the edges start to brown. Make sure
to not over cook because you want the cookies to be really moist.

After you take them out of the oven, let them rest for a minute or two
and then move to a cookie rack.

For the filling, dissolve the salt in the hot water. Then add the
marshmallow cream, sugar, and shortening. Mix until light and fluffly.

Spread the filling on one side of the cookie and press the second one
on top. Enjoy.

bread pudding

Teri Lyn Fisher — Tue, 16 Jun 2009 19:48:23 +0000

I’m kinda obsessed with bread pudding. I love bread, and I love pudding. So it works out really well for me.

Peach Bread Pudding with a Raspberry Compote

Bread pudding is a really great dessert. Its not too heavy, not too
sweet. This recipe is made with canned peaches, so it can really be
made at any time of the year. Its simple and easy. This recipe is for
mini bread puddings. It makes about 8 individual servings. The recipe
can be easily cut in half to accommodate less servings as well.

INGREDIENTS:

1 pound of challah or french bread
1 cup of buttermilk
1 cup of half and half
5 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of cloves
1 teaspoon of vanilla extract
1 29oz can of peach halfs, chopped

Raspberry compote:

4 pints of fresh raspberries
1/2 cup of granulated sugar
2 tablespoons of lime juice

DIRECTIONS:

1. Preheat oven to 350 degrees
2. Spray each ramekin with cooking spray, set aside.
3. Cut the bread into 1/2 inch cubes
4. Mix together eggs, milk, half and half, sugars, spices, and vanilla.
5. Add the bread to the egg mixture and combine until the bread is
soaked thoroughly.
6. Add the chopped peaches, and stir until combined.
7. Fill each ramekin with the bread and peaches until it reaches the top.
8. Set all the ramekins in a roasting pot, and fill with water so it
reaches half way up each ramekin.
9. Bake for 30 – 40 min, or until top is golden brown.

For the Raspberry compote:
1. Combine raspberries, lime juice, and sugar in a blender. Blend
until smooth and serve over top the bread pudding.