Sweets | From Patty's Pantry

Biscotti- Cranberry, Orange, and Pistachio Recipe

Dec 122007

Biscotti are something I don’t often think about making but really should. I thought these were perfect for the holiday with red of the cranberry and green of the pistachio. But really you could inter change this recipe with which ever dried fruit or nut you prefer. The best part is that these will last for about 2 weeks in an air tight container.

Biscotti

1 stick of unsalted butter
3/4 Cup of Sugar
Zest from one large Orange
1 Tablespoon of Orange Juice
1 Teaspoon of Vanilla
2 Eggs
2 Cups of Flour
1 Teaspoons of Baking Powder
A Pinch of Salt
1 Cup of Dried Cranberries
1 Cup of Pistachios

5 Ounces of White Chocolate (optional)

Preheat Oven to 325

In a bowl beat together (on medium to high speed) Butter, Sugar, Zest, Juice, and Vanilla for about 2 minutes. Beat in Eggs one at a time. Gradually add in the Flour, Baking Soda, and Salt. Followed by folding in the Cranberries and Pistachios. Mix this together eventually the dough will be come less sticky and refrigerate for at least 30 minutes.
Separate the dough into three pieces and place on floured working surface and form a log that is about 3″ x 10″ inches. Place each log on a baking sheet and bake for about 35 minutes. Take out of oven and let cool on a rack for about 10 minutes and then make one inch slices. Return to the oven and bake for about 15 to 20 more minutes until golden.
In a double Boiler melt the white chocolate and either dip half the biscotti into the white chocolate or brush one side of the biscotti with the chocolate.

Apple Strudel

Fruit, Recipes, Sweets 1 Comment »

Dec 022007

This past Thanksgiving I did not spend with my family and instead visited a friend in Vienna. This could definitely become one of my favorite cities. A city all about eating chocolates and cakes, how could I not instantaneously become enamored? I had an agenda of different foods I wanted to try while I was there and classic Apple Strudel was on the top of my list. Another treat that I enjoyed were the Christmas Markets and Spiced Wine.
Now this recipe I received from Cafe at the Summer Palace.

Strudel
1 Cup plus 2 Tablespoons of Flour
1 Egg
1/2 Teaspoon of Salt
1/3 Cup plus 2 Tablespoons of Lukewarm Water
5 Teaspoons of Vegetable Oil

Mix all ingredients to a soft dough and knead it until it looses from hands and table.
Tip: Form it into a ball and let it res in vegetable oil for 30 minutes. Put the dough on a flour covered linen cloth and roll it in a rectangular shape. Continue to stretch the dough out with the back of your hands until it is wafer-thin.

Filling
1/2 Cup of Bread crumbs
3 Tablespoons of Butter
2/3 Cup of Sugar
2 Teaspoons of Cinnamon
3/4 Cup of Raisins
2 Teaspoons of Lemon Juices
2 1/2 Pounds of Apples peeled, cored, and thinly sliced
1 Tablespoons of Rum.
Pre Heat Oven 375
Heat the Butter in a pan, add the breadcrumbs and roast them until they take on a golden brown shine. In a bowl add the bread crumbs with the remaining ingredients and mix them all together .
Put the filling along the extended layer of the dough. Roll it up carefully with the cloth. Put the strudel onto a buttered baking tray and bake it in the oven at until it takes on a golden brown shine about 35-45 minutes. Tip: Put butter on the Strudel as soon as you take it out of the oven.

Serve warm with either, Whipped Cream, Vanilla Ice Cream, or a Vanilla Sauce.

Baked Apples

Fruit, Recipes, Sweets 1 Comment »

Oct 302007

My favorite time of the month is when Gourmet Magazine arrives in my mailbox. Last weekend I was inspired by the Vegetable Stew served in a baked Pumpkin in the November Issue.Â When I am inspired it usually means a dinner is coming soon.Â I had no idea what I was taking on exactly but definitely a large endeavor for my tiny little space.
If you try this stew I recommend making the stoock in advance and not making the entire stew in one day. As I was happy with the Vegetable Stew, I was most enamored by the Baked Apples and Calvados Ice Cream I had made for dessert.Â What was even more amazing about them was how simple and easy they were it was 6pm, people were arriving at 7, and I curlers in my hair and still had not started the Baked Apples. Because my beloved stew had taken so long to make!!

Baked Apples

8 Apples (I used Cortland)
1 Cup Light Brown Sugar
2/3 Cup Raisins
1/3 Cup Dried Apricot
1/3 Cup Chopped Pecans
1 Tablespoons of Flour
5 tablespoons of Melted butter
Â¾ Cup Sparkling Apple Cider
1 teaspoon of vanilla
Â¼ Teaspoon of All Spice
Â½ Teaspoon of Cinnamon

Preheat 400

Using a melon Baller take out the core of each apple.
In a separate bowl mix together sugar, raisins, apricots, pecans, flour, cinnamon, and all spice. Add three table spoons of butter and vanilla. Stuff each of the apples with the sugar mixture and brush the remaining butter around the apples. Right before baking top off by pouring apple cider over the top of the apples.
Bake for 1 hour or until apples have softened.

Calvados Ice Cream

Fruit, Recipes, Sweets No Comments »

Oct 302007

I have not talked about my ice cream maker. It is one of my FAVORITEÂ tools in the kitchen and one of my FAVORITE gifts to give. I got this idea to make calvados ice cream from always seeing liquored flavored whipped creams and thought why not do the same with ice cream but make and apple brandy flavor that could go with an apple dessert.
I have a tendency to try and rush things along when I am cooking â€“ with custards the base of the ice cream…Not a good idea. It will most likely lead to a curdled useless custard, which is what I did the first time.

Calvados Ice Cream
2 Cups of Heavy Cream
1 Â½ Cup of Milk
3 Egg Yolks
Â½ Cup of Sugar
1 Teaspoon of Corn Starch
1 Teaspoon of Vanilla
1-2 Tablespoon of Calvados Brandy

In a pot bring to a boil the Cream, Milk, and Vanilla. In a separate bowl beat the egg Yolks, Sugar, and Corn Starch. Pour Â½ Cup of the boiling Cream into the egg mixture to temper,Â it so that it does not curdle. Proceed this way until all of the Cream has been well combined.Â Return the mixture to the stove and heat on low to medium heat- stirring until custard starts to bubble. To know it is done test is with a wooden spoon. If you dip the spoon and then make a line in the back of the spoon with your finger and the line holds shape then it is done. At this point add the 1 the Calvados. Remove and place into a separate bowl and refrigerate. Once cooled completely pour into Ice- Cream Maker.

Crepes- A simple recipe for breakfast, lunch, or dinner

Recipes, Sweets 4 Comments »

Oct 182007

One might logically associate crepes with Paris and French Cuisine. For me I think of my childhood growing up in Tokyo, and my favorite thing in the world was the crepes stand in Omote Sando. I am in Tokyo now for vacation and my week is not yet done; I have already made two trips to the crepe stand- they are just as good as I remember. It is nice to know some things never change. The question is will I get a third and finally Crepe before I leave?

Now Crepes are very simple and wonderful to make, they can be either savory or sweet. I know one person that makes them a little sweeter and serves them instead of pancakes. One of my favorite dinners a crepe filled with ratatouille. I find that if I am out of practice when making crepes the first couple don’t turn out how I would like. Don’t be discouraged if that is the case when you are making them.

3/4 plus 2 tablespoons cups of milk ( add milk is consistency is too think)
2 eggs
½ cup of sugar (if making for dessert crepes)
1 cup of flour
A squirt of lemon
Optional 1 teaspoon of vanilla (If for dessert crepes)
Butter for cooking

Whisk eggs and milk together, slowly pouring in sugar. Once well combined stir flour in until well combined, followed by the lemon and vanilla.
Preheat pan, lightly greased with butter, once pan is heated pour 1/3- 1/2 cup of crepe mixture into pan, move the pan around in a circular motion to have batter spread out evenly. Cook for about 30 seconds and then flip crepe and cook the other side.
Great to serve with Nutella, Cinnamon Sugar, Fruits, Ham & Cheese, the possibilities are endless!

Trifle – Berry Trifle with Pound Cake

Fruit, Ideas, Recipes, Sweets, Uncategorized 1 Comment »

Sep 242007

Â Â

I had mentioned I was working on a project with my pound cakes.Â I was making boxes for a wedding shower and thought I would cut the pound cake into the shape of R in honor of the shower recipient.Â I am pretty big on always trying to make things personnel. Needless to say I had tons of left over pound cake, actually three gallon zip lock bags full.Â I thought about making a bread pudding but that just seemed too sinful and then I was given the idea of a trifle. I have never made a trifle before but have always enjoyed eating them. Now, I will be honest my first attempt did not turn out like I would have liked so I just went back to the drawing board and found a simple solution to my problem.

I did not have an actual trifle dish so I just used a large Souffle dish I had (32 oz). I am always up for getting new products for my kitchen but I have to be honestâ€¦I just have no more space in my tiny little place and just have to think a little outside the box!

Berry Trifle

2 Â½ Cups of Pound Cake

Lemon Cream

Cooked Berries

Lemon Cream

Lemon Curd

3 Lemons

1 Lemon Zested

2/3 Cup of Sugar

2 Egg Yolks

4 Tablespoons of Butter

Mix together Lemon Juice, Zest, Sugar, and Egg Yolks. In a saucepan over medium heat adding butter and stirring for about 7-10 minutes until mixture begins to thicken. Strain it through a sieve and let cool. This will make about 1 Cup.

Whipped Cream

Â½ pint of heavy cream

2 Tablespoons of Sugar

1 Teaspoon of Vanilla

In mixing bowl whip the cream, sugar and vanilla until soft peaks hold.Â Fold in a half a cup of Lemon Curd until well combined

Berries

Juice from 1 Lemon

3 Cups of Berries- I used Strawberries, Raspberries and Blueberries

2 Tablespoons of Sugar

In a large saucepan combine all of the ingredient and cook liquids begins to bubble about 5 to 7 minutes. Let cool completely before assembling the Trifle

On the bottom of 32 oz Dish place Â½ of the pound cake so that it is completely covering the bottom. Pieces fitting tightly next to one another. Evenly spread half of the berries over the pound cake followed by half of the cream. Repeat this process one more time. Finish my topping off the top of the trifle with some fresh berries. Refrigerate until ready to serve. Serves 4-6

Pound Cake Recipes- Classic and Chocolate

Recipes, Sweets 1 Comment »

Sep 062007

I have been working on a project involving pound cake. I got the cakes down. Now you will have to stay tuned to the next stage of this pound cake project and how it turns out.

Chocolate Pound Cake

2 Sticks of Unsalted butter, softened
3/4 Cup of Brown Sugar
3/4 Cup of Sugar
6 oz. of Vanilla Yogurt
1/4 Cup of Whole Milk
3 Eggs
1 1/3 Cup of Flour
2/3 Cup of Cocoa Powder
1/2 Teaspoon of Baking Powder
1/4 Teaspoon of Salt
3.5 Ounces of Melted Dark Chocolate

Preheat Oven to 350

Generously butter loaf pan – 9- by 5- by 3-inch metal loaf pan

Whisk together Flour, Cocoa Powder,Baking Powder, and Salt. In a separate bowl beat together butter and sugars with an electric mixerÂ until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in zest, vanilla, and yogurt. Reduce speed to low and add flour mixture and milkÂ mixing until just incorporated. ( If you mux too much it will become moreÂ elastic the batter)

Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out clean. About 60- 70 minutesÂ Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.

Classic Pound Cake

This recipe I got from Gourmet and think is simply delicious.

1/2 teaspoon Baking Powder
1/4 teaspoon Salt
2 sticks Unsalted Butter, softened
1 1/2 cups Sugar
1 1/3 Cup of Flour
3 large Eggs
1 teaspoon fresh Lemon zest
1 teaspoon Vanilla
1/2 cup whole milk,
Preheat oven to 350
Generously butter loaf pan – 9- by 5- by 3-inch metal loaf pan

Whisk together flour, baking powder, and salt. In a separate bowl beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in zest and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.

Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out clean, 60-70 minutes. Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.

Â Â Â Â Â Â Â Â

Plum Tart- House Warming Basket

Fruit, Ideas, Sweets No Comments »

Aug 212007

We have all had that horrid experience of moving. I think probably one of the worst experiences is moving in New York City. I realize being young and living in a transient environment people move often but it is not so often that people buy their first home. I thought instead of bringing over flowers, a bottle of champagne or a welcome mat I would bring dinner for the happy couple. So they did not have to worry about cooking or ordering among all the boxes and can enjoy the comforts of their new home.
The Menu
Roasted Chicken
Sundried Tomato Pasta
Mesclun Greens
Roasted Peppers and Eggplant
Plum Tart with Vanilla Ice Cream

Plum Tart
This tart is simple and delicious. Perfect for when you are in a rush and need to impress!
1 Sheet of Puff Pastry (approximately 8.6 oz cut into three pieces)
4 Plums
3 Tablespoons of Apricot Jam
1 Egg (for Egg Wash)
Serve with Vanilla Ice Cream
Preheat Oven 425
Slice Plums 1/8 inch slices and cut in half. (So that they are in a semi circle) Layer the plum slices on the puff pastry, leaving the edges of pastry uncovered. In a separate bowl beat the egg and a tablespoon of water.Â With a pastry brush the edges of the pastry. Place in oven and bake for 25 minutes until the puff pastry is golden brown.
In a sauce pan melt the apricot jam on low heat. Once the tarts have been taken out of the oven brush the top of the tart with the jam. This will give a little more taste and have that professional glossy finish.
Serve with Vanilla Ice Cream

Angel Food Cake

Recipes, Sweets No Comments »

Jul 102007

I spent this past weekend perfecting Angel Food Cake. After making 30 individual cakes for gift baskets, I definitely think I have it down pat. I feel badly for those who received one of the first ones I made. I think this is one of those ideal summer desserts light & fluffy and perfectly accompanied by any summer fruit. I made mine with a lemon glaze. In my eyes I think this is a perfectly healthy dessert. Happy Birthday Ronny!

10 Egg Whites

1 1/3 Cup of Sugar

1 Teaspoon of Cream of Tartar

1 /2 Teaspoon of Salt

1 1/3 Cup of Flour

1/3 Cup of Sugar

1 Teaspoon of Vanilla Extract

1 Teaspoon of Almond Extract

1 Teaspoon of Lemon Extract (optional)*

Lemon Glaze

2 Cups of Confectioners Sugar

Â¼ Cup of Water

Juice and Zest of one large Lemon

1 Teaspoon of Lemon Extract

Preheat Oven 375

In a large metal Bowl whip egg whites, cream of tartar, and salt until soft peaks form. Then add (1 1/3 Cup of Sugar) 1/3 a cup of the time. Peaks will become glossy and firmer. Then add the extracts and beat again. In a separate bowl sift the flour and 1/3 cup of sugar- to make sure fine and there are no clumps. Add the flour mixture a third a cup at a time and fold into the egg whites. ( I find it easier to have leverage when I am folding the egg whites and put them in the sink- this is also helpful just because I am not that tall.) Now place batter into Angle Food Cake. Try and make sure there are no air pockets with the batter and gently smoothe out the top. Bake for 45 minutes until golden brown on top.

Let the cake cool completely, remove from pan and place the top of the cake on serving dish. Now the top of the cake is smooth and pour glaze over cake and let is drizzle down the side.

*While I was making so making different batches I thought it would be fun to add the lemon extract turns out I liked it. Also,I was making a lemon glaze to go on top so I thought it was perfect! But in traditional Angel Food cake does not usually cal for the Lemon Extract.

Lemon Poppy Seed Muffin Recipe

Breakfast, Fruit, Recipes, Sweets 3 Comments »

Jun 142007

It was not until I had my first Lemon Poppy Seed Muffin that made me
realize, I like muffins. I love Lemon to the point growing up my mother
would constantly ask the dentist if I had destroyed the enamel on my
teeth from my level of Lemon intake? Alas, Lemon and I are simpatico! These also can be frozen and then you can have a tasty breakfast treat whenever you feel like it.

1 Cup of Sugar plus 2 Tablespoons to top muffins before baking
Â½ Cup of Softened Butter
2 Eggs
1 Â½ teaspoon of Vanilla
Â½ Cup of Buttermilk
2-3 Lemons Zest from two lemons and juice from 2-3 lemons
2 Â½ Cups of Flour
1 teaspoon of Baking Powder
1 teaspoon of Baking Soda
Â½ teaspoon of Salt
Â¼ Cup of Poppy Seeds
Preheat Oven 375

In a mixing bowl mix together sugar and butter until well combined.
Followed by beating in each egg, vanilla, and the butter milk. In
separate bowl, mix together flour, baking Soda, baking powder, and salt add
the dry ingredients into the wet mixture and make sure fully combined.
Lastly add the lemon juice, zest, and poppy seeds and mix well. Evenly
distribute the batter into lined muffin tins. Will make 12 muffins.
Sprinkle the top of each muffin with remain 2 tablespoons of sugar and bake
for about 18-20 minutes.

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