Posts Tagged ‘raspberry’

Hazelnut Macarons - Meatballs&Milkshakes

Macarons have become so trendy that you see them in every bakery, specialty food store, and blog post. They are the new cupcake, and with good reason. They are a perfect French cookie, light and rich at the same time with so many flavor choices. My only objection is the price per cookie at all these places. You can make them at home so easily, I urge you to try it once. I love the macarons at Miette in San Francisco, and the recipe is in their cookbook.


1 cup almonds

1/2 cup hazelnuts

3 egg whites, room temperature

2 1/4 cups powdered sugar

1 1/2 teaspoons cream of tartar


Grind the nuts by pulsing in a food processor or spice grinder with the powdered sugar until they have reached a fine sand consistency, but not so long that they start getting paste-like. Remove to a bowl.

Whip the egg whites with the cream of tartar until they reach stiff peaks. Fold the dry ingredients in thirds into the egg whites with a spatula.

Pipe onto parchment lined baking sheets in 1 inch circles spaced about 1 1/2 inches apart. Let the sit at room temperature for 2 hours to develop the shell. Bake at 325 degrees for 10 minutes, until set. Allow to cool on the baking sheets completely.

Vanilla Buttercream Filling

1/2 cup sugar

1/4 cup water

1 3/4 sticks butter, room temperature

1 teaspoon vanilla

4 egg yolks

In a saucepan, combine the sugar and water and heat to 238 degrees. Meanwhile, beat the egg yolks until they are light and fluffy. Add the sugar syrup a couple tablespoons at a time until it is all incorporated. Allow to cool while continuing to whip. Once the combination has reached room temperature, add the vanilla and the butter in pieces.

Raspberry Buttercream

Add 1/4 cup raspberry jam to half the recipe of vanilla buttercream above. You can use more and strain out the seeds if you wish. Just add a little water and strain. If it’s too runny, you can cook it down.

Hazelnut Macarons - Meatballs&Milkshakes

To Make Chocolate Macarons

Add 1/2 cup cocoa with the sugar and leave out the cream of tartar. Use chocolate buttercream.

Hazelnut Macarons - Meatballs&Milkshakes


Read Full Post »

As I’ve mentioned before, one of my favorite bakeries in the world is Flour Bakery in Boston. I remember Sunday mornings and trying to decide what I wanted most. I’ve been waiting to try the muffin recipes from the cookbook, but it’s usually a last minute thought and I don’t regularly keep Creme Fraiche lying around. So far, everything I’ve tried from the book has been really delicious like the Double Chocolate Cookies and the Chocolate Hazelnut Cookies. I even adapted the one muffin recipe that didn’t use Creme Fraiche into my Apple Oat Muffins and they were delicious.

These muffins were so light and fluffy, with a glorious crunchy muffin top that just crackles in the right way when you pull it off. Let’s be honest, most people go straight for the muffin top and then reluctantly eat the rest. These are so good, that you will love eating the whole thing.

The original recipe uses raspberry and rhubarb, and it gives suggestions for alternate recipes like the classic blueberry muffin. I adjusted based on what I had in the freezer, which in this case was frozen raspberries and blueberries. I like to bake them fresh, so I’ll keep the batter in the fridge and bake them in the morning. It lasts a couple days, and they turn out so much better when baked fresh. But you can refresh them by popping them back in the oven for a couple minutes.

Raspberry Blueberry Muffins

3 1/4 cups flour

1/2 teaspoon baking soda

4 teaspoons baking powder

1/2 teaspoon salt

2 eggs plus 1 yolk

1 1/4 sticks butter, melted

1 cup milk

1 1/3 cup sugar

1 cup creme fraiche

2 teaspoons vanilla extract

1 cup frozen raspberries

1 cup frozen blueberries

Preheat the oven to 350 degrees and line muffin tin with paper liners. In a large bowl, combine the flour, baking soda, baking powder, and salt. In a medium bowl, whisk together the eggs and then add the sugar, butter, milk, creme fraiche, and vanilla, making sure all ingredients are at room temperature. I like to add the melted butter with the sugar and then everything else, so that it doesn’t re-solidify at all if your ingredients are a little colder.

Pour the liquid mixture into the dry ingredients and fold gently using a spatula. Fold in the berries gently. The batter is a little lumpy but don’t worry. Spoon into the muffin tin to fill the cups. Bake for 40 minutes until the muffin tops are golden brown and let cool before removing them.

Read Full Post »

I’m usually disappointed by NJ peaches, but the last two weeks we’ve gotten some really good batches. I’ve been watching last week’s ripen on the counter all week, and finally got around to making both a crostata and a crisp with some fresh raspberries thrown in. This crostata was so good, I was snacking on it all evening while watching Top Chef (I just recently got into the show, and now I’m a little hooked…).

Peach and Raspberry Crostata

~11″ round of pie dough

3 peaches, sliced

1 cup raspberries

1/4 cup flour

1 tablespoon sugar

1 tablespoon honey

zest and juice of 1 lemon

1 teaspoon vanilla extract

1 egg and 1 tablespoon sugar for egg wash

Preheat oven to 400 degrees. Put dough on buttered parchment or silpat. Mix fruit, flour, sugar, honey, lemon, and vanilla in large bowl.

Spoon mixture into center of dough and fold up the sides. Brush the edges of the dough with the egg wash and sprinkle with the sugar. Bake for 40-50 minutes, until the edges get browned. Let cool before serving.

Read Full Post »

These scallops are really easy, but they don’t really look it. And they actually have 2 sauces, you could do one or the other or both. It’s a great weeknight dinner, but it looks fancy enough for any occasion.

Scallops are my go-to when I don’t want to spend all night cooking, plus they’re just so delicious. I keep a couple scallop shells that I use as plates for them when I’m having them as a first course.

Citrus Scallops

(this recipe is for 2, but it’s easy to expand- just add more scallops)

1/2 pound scallops

1 lemon

2 tablespoons honey

3 tablespoons olive oil

salt and pepper

Salt and pepper the scallops (dry them off first!) and put them into a hot pan with 1 tablespoon of the olive oil. Don’t move them until they are golden brown, about 2 minutes. Flip them over to brown on the other side.

Meanwhile, make the vinaigrette by juicing the lemon and adding the honey and the remaining olive oil. Whisk everything together and pour over the scallops. Let them cook for the last minute with the vinaigrette, so it cooks down a bit and thickens. Remove to plate. Optional: drizzle with the pomegranate-raspberry glaze.

Pomegranate-Raspberry Glaze

1/2 cup pomegranate juice

1/2 cup red wine

1 tablespoon raspberry jam

Combine the ingredients in a saucepan and reduce by half, until it thickens but can still be drizzled. Optional: strain the glaze through a sieve to remove the raspberry seeds.

Read Full Post »

%d bloggers like this: