Chocolate Raspberry Clafoutis

OK - so HERE is a dessert. I do cook them once in a while.

INGREDIENTS

12  ounces fresh raspberries*

1    tablespoon granulated sugar

1    cup  low fat (2%) milk

½   stick unsalted butter, melted

3    large eggs

½   cup packed dark brown sugar

½   cup all-purpose flour

3    tablespoons unsweetened cocoa powder

¼   teaspoon salt

2    ounces+ bittersweet chocolate, chopped

METHOD

Preheat the oven to 400 F and place a rack in the center of the oven. Grease the sides and bottom of a 1 ½ quart baking dish. Toss the berries with the granulated sugar and allow them to stand for 15 minutes.

Place the milk, butter, eggs, brown sugar, flour, cocoa powder and salt into a food processor or blender and process until smooth. Scatter the raspberries and juices evenly into the baking dish and pour the batter over them. Bake until slightly puffed and firm to the touch, about 35 minutes.

Remove from the oven and immediately spread the chopped chocolate over the top. Cool to warm and serve either warm or at room temperature.

Based on a recipe in  Gourmet  magazine

*COOKS NOTE: While I haven’t actually tried it myself, I feel this could be good with blackberries or dark cherries also, either fresh or frozen and thawed (get the pitted cherries, please, or plan on seeing your dentist real soon.)

Pumpkin Chocolate Torte

INGREDIENTS
½   cup semi-sweet chocolate chips
1    tablespoon butter
1    tablespoon olive oil
3    large eggs
\2   large egg whites
1    cup unsweetened pumpkin puree
½   cup granulated sugar
½   cup unsweetened cocoa powder
1    teaspoon vanilla extract
¾   teaspoon pumpkin pie spice*
¼   teaspoon salt
 
¼   cup heavy cream (whipping cream)
1    tablespoon granulated sugar
½   teaspoon vanilla extract
2    tablespoons pumpkin puree

METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 9 inch spring-form pan. Line the bottom with parchment paper and grease that also. Combine the chocolate chips, butter and oil in a small sauce pan. Place it over medium-low heat, stirring frequently until melted.

In a large mixing bowl, beat the eggs, egg whites, 1 cup of puree, ½ cup sugar, cocoa powder, vanilla extract, pie spice and salt for 5 minutes with an electric mixer or by hand. Add the melted chocolate mixture and beat until well combined. Pour into the prepared spring-form pan.

Bake in the middle of the oven until the edges are set and the center just barely jiggles when the pan is shakes – about 30 to 40 minutes. Remove to a wire rack and allow the torte to cool to room temperature – about 1 ½ hours. Cover the pan with plastic wrap and refrigerate for about 2 hours.

To prepare the topping, beat the heavy cream and 1 tablespoon of sugar until soft peaks form. Add the vanilla and continue to beat until stiff peaks form. Gently fold in the 2 tablespoons of pumpkin puree. Remove the sides of the spring-form pan, cut the torte into serving pieces and serve with a small dollop of the pumpkin whipped cream.

*NOTE: Pumpkin pie spice consists of 4 parts cinnamon, 1 part nutmeg and 1 part allspice. Some recipes add 2 parts powdered ginger.

Based on a recipe in Eating Well.com

Blueberry Granola Bars

These are similar to the pumpkin granola bars, yet entirely different.

INGREDIENTS
2    cups plain granola, divided
½   cube butter
8    ounces cream cheese
1    basket fresh blueberries, divided
2    eggs
½   cup granulated sugar
¼   cup half-and-half

METHOD

Preheat the oven to 325 F. Grease a square 8x8 inch baking dish. Put 1 cup of the granola into a food processor or blender and process until crumbly. Pour this into a large mixing bowl. Melt ½ cube of butter and pour it into the processed granola. Mix thoroughly and then put this mixture into the prepared baking dish, pressing it down and flattening it against the bottom of the dish.

Cut the cream cheese into chunks and put it into a food processor. Add ½  of the blueberries, the eggs, sugar and half-and-half. Process to a thick creaminess and then pour this over the crust in the prepared baking dish. Add the remainder of the blueberries evenly into the cream cheese layer, pressing them into the mixture.  Next, sprinkle the remaining granola evenly over the cream mixture.

Bake for about 25 minutes, remove from the oven and allow it to cool completely before serving. Refrigerating overnight is also a possibility.

Inspired by a recipe from Brooke McLay at The Good Stuff

Jelled Raspberries

INGREDIENTS
½    cup cold water
2     envelopes unflavored gelatin
3 ½   cups sweetened black current
         or cran-raspberry juice*
2    tablespoons sugar*
3    cups raspberries, divided*

METHOD

Pour the water into a large sauce pan. Sprinkle the gelatin over the water and stir until evenly moistened. Let it stand for 3 minutes.

Meanwhile, combine the juice and sugar in a medium sauce pan and bring to a boil over medium-high heat. Gradually stir this into the gelatin. Continue to pour and stir until the gelatin is completely dissolved, about 2 to 3 minutes. Refrigerate for 2 ½ + hours until it is slightly thickened and syrupy.

Place a few raspberries on the bottom of a 3 quart glass dish. Pour a 1 inch layer into this dish. Carefully arrange half of the raspberries on top of this layer, and then refrigerate both dishes for 15 minutes. Carefully pour half of the remaining gelatin over the layer of berries and arrange the remaining berries on top of this layer. Cover these berries with the last of the gelatin and refrigerate again until completely set, about 2 hours.

To un-mold the gelatin, place the glass dish into a hot water bath for 3 to 4 minutes, place the serving dish on top of the 3 quart glass dish and flip the whole thing over, dropping the gelatin onto the serving dish.

*Notes: As far as the juice goes, I used raspberry wine instead, with even a bit of Zinfandel to round out the required amount. The alcohol boiled off.  Sugar: be sure to taste the juice/sugar mixture to make sure it is sweet enough. Unsweetened gelatin does not go far in the taste range. Berries: I used some blue berries also just to add a bit of fun. As it was, the gelatin was darker than I thought it would be and the blue berries were “hidden” until you tasted them.

Easy Cappucino Brownies

This is the second modification to the original Fudgy Brownie recipe
 
INGREDIENTS
½     cup cocoa powder (Hershey, Ghirardelli, etc.)
½    teaspoon baking soda
2/3  cup Canola or olive oil, divided
½    cup Kahlua
2     teaspoons Espresso powder
2     cups granulated sugar
2     eggs, beaten
½    cup half-and-half
1½  cups un-sifted all-purpose flour
¼    teaspoon salt

METHOD

Preheat the oven to 350 F degrees and grease the sides and bottom of a 13 inch by 9 inch baking dish or two 8 inch square baking dishes.

In a large mixing bowl, combine and stir the cocoa and baking powder. Blend in 1/3 cup of the vegetable oil. Bring the Kahlua to a boil in the microwave, add the espresso powder, stir and add to the mixing bowl, stirring until the mixture thickens. Add the sugar, eggs and the other 1/3 cup of vegetable oil and stir until smooth. Blend in the flour and salt, mix until thoroughly blended.

Pour the mixture in to the prepared baking dish(s) and bake for 30 to 32 minutes (8 inch dishes) or 35 to 40 minutes (13 by 9 inch dish.) Check the dishes at 30 minutes for doneness.The brownies are done when a toothpick inserted into them comes out clean. Cool, frost if desired and cut into squares. Enjoy.

Orange Flavored Brownies

This recipe is based on a Fudgey Brownie recipe given to me by Lynn O., one of our favorite customers at Guglielmo Winery
 
INGREDIENTS
¾    cup cocoa powder (Hershey, Ghirardelli, etc.)
½    teaspoon baking soda
2/3  cup oil (Canola or Olive), divided
¾    cup Cointreau
2     cups granulated sugar
2     eggs, beaten
1 1/3    cups un-sifted all-purpose flour
1     teaspoon orange extract
1     teaspoon grated orange peel
¼    teaspoon salt

METHOD

Preheat the oven to 350 F degrees and grease the sides and bottom of a 13 inch by 9 inch baking dish or two 8 inch square baking dishes.

In a large mixing bowl, combine and stir the cocoa and baking powder. Blend in 1/3 cup of the oil. Heat the Cointreau in the microwave and add to the mixing bowl, stirring until the mixture thickens. Add the sugar, eggs and the other 1/3 cup of oil and stir until smooth. Blend in the flour, orange extract, orange peel and salt and mix until thoroughly blended.

Pour the mixture in to the prepared baking dish(s) and bake for 28 to 30 minutes The brownies are done when a toothpick inserted into them comes out clean. If not completely done, cook for another 4 to 5 minutes. Cool, frost if desired and cut into squares. Enjoy

Honey Lemon Tart

INGREDIENTS
16        vanilla or lemon wafers, crushed to crumbs (3/4 cup)
4          tablespoons butter or butter substitute, melted (1up)
 
1/3       cup granulated sugar
2          tablespoons flour
3          eggs
½         cup honey
1/3       cup melted butter or butter substitute (about 3 ounces)
2          tablespoons milk

 grated peel from 1 lemon (about 2 teaspoons)

 lemon juice from 1 lemon (strained) (about ½ cup)

METHOD

Preheat the oven to 325 F In a medium bowl, mix the cookie crumbs with the melted butter, stirring well until the crumbs are well covered with butter. Pour this into a 9 inch pie pan and press down with the back of your hand to distribute evenly across the pan and up the sides ½ inch. Bake in the oven for 5 to 7 minutes to set the crust. Remove and set aside.

In a large bowl, mix the sugar and flour together. Whisk in the eggs one at a time. Continue to whisk while adding the honey, melted butter, milk, lemon peel and lemon juice. Pour into the prepared pie shell and bake for about 20 to 25 minutes until the top is golden brown and a toothpick inserted into the center of the tart comes out clean. Remove from the oven and cool on a wire rack.

Based upon a recipe from the National Honey Board

Berry Cobbler

This is the other cobbler wherein the dough surrounds the fruit as it rises. You must go and buy two packages of fresh blackberries and make this now, before blackberries are out of season and you will have to wait a whole year to enjoy it. Trust me – it’s that good and it is that easy to make.

INGREDIENTS

 6    tablespoons butter, melted
1 ¼  cup all-purpose flour
¾   cup sugar
2    teaspoons baking powder
1    cup low fat (2%) milk
3-4    cups fresh blackberries (2 packages)

METHOD

Preheat the oven to 325 F. Pour the melted butter into a 3-4 quart baking dish. In a medium bowl, mix the flour, sugar and baking powder. Add the milk and whisk to a smooth batter. Pour the batter into the baking dish, into the melted butter. Arrange the fruit on top of the batter, evenly spread. Bake for 25 minutes and see if it is golden brown. If not, bake for 5 minutes before checking again. Do not let the cobbler get too done. Remove and cool on a wire rack.

NOTE: If blackberries are out of season, find some other fruit to use; even canned cherries are good or canned peaches or apricots. Or mix two types of fruit for fun. Always use slices or slice the fruit yourself and always drain canned fruit before placing it into the dough

Fresh Plum Cobbler

This is one way of making cobbler wherein you put the bread portion on top of the fruit before baking. The other method is to put the fruit on top of the bread portion and as it cooks the bread rises and surrounds the fruit. That will be done herein as soon as I finish this cobbler. By the way, this would probably work well with peaches, apricots, nectarines and other similar fruit.

INGREDIENTS

½   cup sugar
3    tablespoons cornstarch
½   teaspoon ground cinnamon
1     tablespoon lemon juice
4     cups sliced, fresh, unpeeled plums
½    cup dry white table wine
 
1     cup all-purpose flour
1     tablespoon sugar
2     teaspoons baking powder
½    teaspoon salt
3     tablespoons butter or butter substitute
½    cup milk

METHOD

Preheat oven to 400 F. In a 2 quart sauce pan over medium heat, mix the sugar, cornstarch, cinnamon and lemon juice with the plums, stirring. Add the table wine and cook for 3 to 4 minutes until the sauce begins to thicken. Pour into an ungreased 2 quart casserole or baking dish.

In a medium mixing bowl, combine the flour, sugar, baking powder and salt. Cut the butter into this mixture until the particles are like small crumbs. Add the milk and stir to create a soft dough. Drop this by spoonfuls onto the top of the plum mixture until it is all used. Bake uncovered for 25 to 30 minutes until the topping is golden brown. Remove and cool to warm and serve with a topping of whipped cream.

Pear Apple Date Cake

INGREDIENTS
½     cup water
½     cup pitted dates, chopped
1      teaspoon baking soda
2      cups all-purpose flour
1      teaspoon baking powder
¼     teaspoon salt
½     cup butter, softened
1      cup granulated sugar
1      egg
1      teaspoon vanilla extract
1      cup chopped fresh figs
1      pear, cored, peeled, chopped (1 cup)
1      apple, cored, peeled, chopped (1 cup)

METHOD

Preheat the oven to 350 F. Grease a 9 inch spring-form pan and line the bottom with parchment. In a small sauce pan, bring ½ cup of water to a boil and add the chopped dates. Remove immediately from the heat. Stir in the baking soda (it will foam) and set aside.

In one large bowl, mix together the flour, baking powder and salt. Set aside. In another large bowl, cut the butter and sugar together using a pastry cutter and then whisk in the egg and vanilla Stir until well combined. Slowly add the flour, whisking only until combined. Drain the dates and fold into the batter with the chopped fig, pear and apple.

Spread the mixture evenly into the prepared pan. Bake for 45 to 50 minutes until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and cool on a wire rack. Carefully remove the spring form outer ring and the parchment paper. Serve when cool

 

NOTE: This comes out sort of damp and heavy but very good. I tried three times to eliminate the dampness without much success. Perhaps less apple and pear would do it. Let me know!

Larrys Sunshine Cake

This makes a rather heavy cake but the mixture of orange and lemon tastes really great. Perhaps using orange juice instead of concentrate would bring about a lighter cake – but I’ll leave that up to you.

 INGREDIENTS

1 ¾ cups all-purpose flour
2    teaspoons baking powder
1    teaspoon salt
1    cup granulated sugar
1    whole egg
2    egg yolks
½   cup olive or similar oil
¾   cup concentrated orange juice
      grated rind of 1 medium orange

METHOD

Preheat the oven to 350 F. Butter and flour two round layer cake pans, tapping out the excess flour.

In a large mixing bowl, sift together the flour, baking powder and salt. In a smaller bowl, combine the sugar, egg and egg yolks and add to the larger bowl. Add the oil, orange concentrate and grated rind and mix well.

Place half of the batter into each cake pan and tip to level the batter. Cook in the middle of the oven for 12 to 14 minutes until a toothpick inserted comes out clean. Remove from the oven and allow them to cool.

ICING

2    packages (8 ounce) cream cheese, softened
1    cup confectioners’ sugar (powdered)
2    tablespoons lemon juice
½   teaspoon vanilla extract
      grated rind of one lemon

Thoroughly mix all ingredients.

Peel the orange used above and, using a mandolin, slice it into 8 or 9 thin slices. Ice the first layer of the cake, add the orange slices and set the second layer on top. Ice the top layer and place one (or more) orange slices on top.

Easy Fudgey Brownies

This recipe was given to me by Lynn O., one of our favorite customers at Guglielmo Winery. I decided to take it on and try them when she agreed that walnuts in Brownies were just a waste of Brownie space and that it was all right to add chocolate chips or M&M’s to Brownies any time.

INGREDIENTS

¾    cup cocoa powder (Hershey, Ghirardelli, etc.)
½    teaspoon baking soda
2/3  cup oil (Canola or olive), divided
½    cup Eredita Port (no other Port will do)
2     cups granulated sugar
2     eggs, beaten
1 1/3    cups unsifted all-purpose flour
1     teaspoon vanilla extract
¼    teaspoon salt

METHOD

Preheat the oven to 350 F degrees and grease the sides and bottom of a 13 inch by 9 inch baking dish or two 8 inch square baking dishes.

In a large mixing bowl, combine and stir the cocoa and baking powder. Blend in 1/3 cup of the vegetable oil. Bring the Port to a boil in the microwave and add to the mixing bowl, stirring until the mixture thickens. Add the sugar, eggs and the other 1/3 cup of vegetable oil and stir until smooth. Blend in the flour, vanilla and salt and mix until thoroughly blended.

Pour the mixture in to the prepared baking dish(s) and bake for 30 to 32 minutes (8 inch dishes) or 35 to 40 minutes (13 by 9 inch dish.) The brownies are done when a toothpick inserted into them comes out clean. Cool, frost if desired and cut into squares.

Poached Pears in Red Wine

INGREDIENTS
3    cups water
1    cup Eredita ruby port
1    dash vanilla extract
3    pears, peeled, cored and cut in half lengthwise
      cinnamon for garnish

METHOD
In a large sauce pan, combine the water and port wine, vanilla and the halved pears. Bring to a simmer, cover  and poach, turning occasionally, until the pears are soft yet still maintain their shape, about 12 to 14 minutes. With a slotted spoon, remove the pears from the poaching liquid and place into a bowl. Allow to cool for a few minutes and refrigerate.

Prepare one recipe of Berry and Cabernet sauce, from this blog and refrigerate.

When the pears and the wine sauce are both well chilled, place a single pear half into each individual serving dish and add a few spoonfuls of the wine sauce. Sprinkle with a little cinnamon and serve.

Partially based upon a recipe from the Internet, FoodNetwork.com