Summer Berry No-Bake Greek Yogurt Pie with a Granola Cashew Crust

Summer Berry No-Bake Greek Yogurt Pie with a Granola Cashew Crust / Patty's FoodToday I’m sharing a berry pie that you don’t have to turn on your oven to make.  That’s right, a no-bake dessert that can be made using your refrigerator which means no added heat from the oven to your already warm kitchen.  There is nothing like a heat wave the week before the 4th of July to make us turn to outdoor cooking for dinner.  But, I still want to have pie for dessert and I don’t want to make pie on my grill, although I’m sure it would be wonderful.  I want a nice cold piece of pie that is creamy from Greek yogurt, crunchy from a granola cashew crust and wonderfully loaded with fresh berries drizzled with honey on top.

Many recipes for easy no-bake pies are loaded with hidden and not so hidden fats, this one is not even pretending to be one of those pies.  I created an easy to prepare and lighter no-bake pie for a warm Summer’s night dessert.  I think you will find this recipe a breeze to prepare and versatile enough to substitute other kinds of fresh fruit on top, like sliced peaches.Summer Berry No-Bake Greek Yogurt Pie with a Granola Cashew Crust / Patty's Food

Summer Berry No-Bake Greek Yogurt Pie with a Granola Cashew Crust

Yield: 8 pieces of pie

Ingredients

  • for the crust
  • 1 cup granola, I used Flax Plus Pumpkin Flax Granola
  • 1/2 cup roasted unsalted whole cashews
  • 1 tablespoon unsalted butter, melted
  • for the Greek Yogurt filling
  • 1 cup Greek Yogurt, I used Dannon Light & Fit vanilla flavored
  • 1/3 cup light sour cream
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • for the berries
  • 2 baskets fresh strawberries, rinsed, tops removed and cut in half, or quarters for larger berries
  • 1 basket blueberries, rinsed
  • 1-2 tablespoons honey, depending on how sweet you like

Instructions

  1. make the crust
  2. Place the granola and cashews in the bowl of a food processor and pulse until mixture forms crumbs
  3. Add in the melted butter and pulse until mixture comes together.
  4. Press the crust mixture into a 9" quiche or pie pan coming up the sides about half way, cover with pressed in plastic wrap and place in freezer for at least one hour.
  5. make the Greek Yogurt filling
  6. Wipe out the food processor bowl and pour in the yogurt, sour cream, honey and vanilla. Process until well blended, scraping down checking for hidden pockets of honey on the bottom of the bowl.
  7. Place in a bowl, cover with plastic wrap and chill in the refrigerator, at least one hour.
  8. make the berry topping
  9. Place the cut up strawberries and blueberries in a bowl, drizzle on honey. Let the berry mixture rest at room temperature until juices start to form on the bottom of the bowl.
  10. make the pie
  11. Remove the now frozen crust from the freezer and spread on the yogurt filling.
  12. Spoon the berries which will now be juicy on top, leave some of the juice in the bowl as it will most likely be too much and make your pie soggy.
  13. Serve immediately.
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grilled avocado, corn and blueberry baby kale salad with a chipotle lime vinaigrette

Grilled Avocado, Blueberry and Corn Kale Salad / Patty's FoodI think it’s time to share a salad recipe.  Grilled avocado, corn and blueberry baby kale salad with a chipotle lime vinaigrette sounds good to me.  This is a quick easy salad recipe with a lot of Summer flavors.  Don’t be afraid of grilling the avocado slices, that’s kind of fun to do using a grill pan on top of the stove.  I steam a couple of ears of corn for this recipe and one of my other salad ingredients, fresh blueberries go great with the avocado and the corn.  I love baby kales and buy them pre-washed in a package, so easy to use.  I made my vinaigrette vegan by using the Blue Agave Sweetner from Trader Joe’s but honey could be an alternative to the agave in this salad dressing.  Fresh lime juice and zest with the flavors of Chipotle peppers in Adobo sauce, agave and sherry vinegar gives my vinaigrette recipe a lot of punch, perfect over this kale salad.

I will be back next month with the Tuesdays with Dorie  group and am already planning my baking schedule to catch up on a few of the wonderful recipes I’ve missed from Baking Chez Moi by Dorie Greenspan.  Meanwhile here is a link to Dorie’s blog with a well deserved congratulations to the French Fridays with Dorie group who after a five year cooking/baking adventure finished Around My French Table.

Grilled Avocado, blueberry and corn kale salad / Patty's FoodCouldn’t you just dive into a bowl of my Grilled Avocado, Corn and Blueberry Baby Kale Salad?  Please enjoy the recipe below for a wonderful Summer meal.Grilled Avocado, Blueberry and Corn Kale Salad / Patty's Food

grilled avocado, corn and blueberry baby kale salad with a chipotle lime vinaigrette

Yield: 2-4 servings

Ingredients

  • 6 cups baby kales, pre-washed in package
  • 2 ears of corn, I used white and yellow, steamed with corn kernals removed in big pieces
  • 1 avocado, cut into thick slices
  • 1 cup fresh blueberries
  • olive oil for brushing the avocado slices
  • for the vinaigrette
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime juice, a little zest
  • 1 teaspoon sherry vinegar
  • 1 teaspoon Chipotle peppers in Adobo sauce, finely chopped- about 1/2 a pepper
  • 1 teaspoon Blue Agave sweeetner
  • 1/2 teaspoon sea salt
  • freshly ground black pepper to taste

Instructions

  1. Brush the avocado slices with olive oil and grill on a hot grill pan for about 1 minute per side, remove and put together the vinaigrette. Place the baby kales in a large salad bowl. Add the grilled avocado, corn and blueberries. Pour in the vinaigrette, lightly mix together and serve. Baby kales are more delicate than larger types of kale and are ready to eat immediatley after dressing the salad.
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salted peanut shortbread from flavor flours

salted peanut shortbread #gluten-free/ Patty's FoodAlice Medrich’s latest award winning baking cookbook, Flavor Flours, has done more than capture my attention in the kitchen these past few months.  I have also been introduced to a whole new idea- baking with different flours, including a few I’d never even heard of, like Teff and Sorghum.  So, while I’ve been happily baking cookies from a new cookbook, this time around I’ve been inspired to bake using unique flours like oat, sorghum, rice and buckwheat.   Each photo in this beautifully photographed cookbook entices me to reach in and taste the cookies, cakes, crackers, muffins, cobblers, tarts or brownies on nearly every page.  I tried both the brownie recipes (Ultra-Bittersweet and Almond -  Brown Rice Brownies) and not only are they gluten-free, they are both excellent.  I’ve also made the oat sables,  almond tuiles, blondies and linzer cookies but I won’t be satisfied until I try my hand at the many excellent looking cakes.  This has been a baking adventure at it’s very finest; trying new recipes with unique previously unknown to me flours.  Thank you Alice Medrich for putting in the effort to create this fascinating baker’s cookbook that is such a delight to bake from and explore.  I would also like to thank you for my first bite of a real chocolate truffle, back in the day at Cocolat, that was a moment I still savor.

Forget the idea that gluten-free baked goods aren’t good.  We enjoyed everyone of the cookie recipes that I’ve tried, but I wanted to share this one because these cookies are simple to make and just so tenderly melt-in-your mouth good.  They are just peanutty deliciousness- scented with bourbon and sprinkled with smoked sea salt, my fun and attractive addition to the original recipe.  The special flour flavor in this shortbread recipe comes from sorghum flour, which I found at my local Whole Foods.

Flavor Flours is organized in chapters by flours which I find to be very helpful in understanding how the flours work.  The pages titled Flavor Affinities which appear at the beginning of each chapter list the ingredients that are standouts with each unique flour.  My favorite list is for buckwheat flour which is good with walnuts, toasted hazelnuts, dried fruit, dark spice, coffee, salt, brownsugar, fresh figs and honey..now doesn’t that inspire you to try baking with buckwheat flour?  Not to worry, the where to buy and how to store each flour information is also included.

There is also detailed information on the types of flours, such as how they have been traditionally used in various parts of the world.  For example, buckwheat is used to make both French crepes in Brittany and blini in Russia.  Now, I’m ready to go to France for crepes in Brittany, I’m easily tempted to travel abroad for a good meal.

I love finding a new favorite cookbook and this is one that I just had to share with you.

 

Salted Peanut Shortbread #gluten-free/ Patty's Food

salted peanut shortbread from flavor flours

Yield: 45 cookies

Recipe adapted from Flavor Flours by Alice Medrich.

Ingredients

  • 2 cups(225 grams) roasted or dry roasted salted peanuts
  • 1 cup plus 2 tablespoons(150 grams) sorghum flour
  • 1/3 cup plus 1 tablespoon(60 grams) white rice flour
  • 2/3 cup(135 grams) sugar
  • 12 tablespoons(170 grams) unsalted butter
  • 1/4 cup(60 grams) cream cheese
  • 2 tablespoons bourbon
  • 1 teaspoon pure vanilla extract
  • Smoked sea salt, for sprinkling

Instructions

  1. Place the peanuts, flours and sugar in the bowl of a food processor and pulse until the peanuts are pulverized, not too finely-leave very fine pieces.
  2. Add the butter- cut in pieces, cream cheese, bourbon and vanilla.
  3. Pulse until the mixture comes together and forms a smooth dough.
  4. Scrape the dough onto a sheet of wax paper and form about a 12"x2" log.
  5. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or better over night.
  6. When ready to bake pre-heat the oven to 325F.
  7. Slice the chilled cookie dough into 1/4" slices and place about 1" apart on a silpat or parchment paper lined cookie sheets.
  8. Bake for about 20 minutes, rotating trays from front to back and from top to bottom half way through baking, or until the cookies are slightly golden brown around the edges.
  9. Remove from oven and sprinkle with sea salt.
  10. Cool on racks.
  11. Cookies will keep stored for 2 weeks in airtight container.
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Rhubarb Brown Butter Bars

Rhubarb Brown Butter Bars / Patty's Foodl love rhubarb.  My favorite way to eat it is either oven roasted or stewed with sugar and spices.  I love to eat stewed rhubarb in a little bowl with a small scoop of vanilla ice cream on top.  I also like to try new recipes with rhubarb, like this one for rhubarb brown butter bars.  The season for field rhubarb is a fairly short one so I want to make sure I enjoy my fair share before the bright red stalks we find in the markets fade in our memory as we move into warmer weather.

I first drooled over these jammy rhubarb bar cookies on Pinterest and then realized that I had the recipe in my copy of  The Big Sur Bakery Cookbook, lucky me!  I love a bar cookie made with homemade rhubarb jam, bright flavored tangerine juice, spices and a healthy amount of brown butter.  The rhubarb jam is spread over a pre- baked shortbread like crust and then deliciously swirled on top of  all those browned buttery layers, oh my.

I made a few small adaptions to the original recipe,  like using tangerines from my backyard tree instead of oranges.  I reluctantly admit to thinking about cutting back on some of the butter in the recipe but quickly came to my senses.

Rhubarb Brown Butter Bars / Patty's FoodThe rhubarb jam for these bars is excellent all by itself and if you can your hands on a larger quantity of rhubarb then I would suggest doubling the jam recipe to use later for spreading on your morning toast.  This recipe has a few components, first making the rhubarb jam, then pre-baking a brown butter crust, which uses a more time consuming technique than similar recipes I’ve used for bar cookie crusts and finally the brown butter filling..but it’s all so good when it comes together and so worth the extra time.
Rhubarb Brown Butter Bars / Patty's Food

Rhubarb Brown Butter Bars

Yield: 30 bars

Recipe adapted from The Big Sur Bakery Cookbook by Michelle and Philip Wojtowicz.

Ingredients

  • for the rhubarb jam
  • 1 cup sugar
  • Grated zest and juice of 4 tangerines
  • 1/2 half vanilla bean
  • 4 large rhubarb stalks, cut into 1/2" pieces
  • for the brown butter crust
  • 1 cup unsalted butter
  • 1/2 cup powdered sugar
  • 1 & 1/2 cups all-purpose flour
  • for the brown butter filling
  • 3 large eggs
  • 1 & 1/4 cups sugar
  • Grated zest of 2 tangerines
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/2 vanilla bean
  • 1/2 cup plus 2 tablespoons unsalted butter

Instructions

  1. prepare the rhubarb jam
  2. Place the sugar, grated zest and tangerine juice, the pod and pulp of 1/2 vanilla bean that has been split in half and scraped and the sliced rhubarb in a medium heavy pan.
  3. Bring to a boil over high heat, cook and stir until rhubarb mixture turns into a thick jam, about 10 minutes.
  4. Transfer to a bowl (discard the vanilla pod) and cool while you prepare the crust and filling.
  5. prepare the brown butter crust
  6. Melt the butter over a medium-high heat while whisking.
  7. Cook the butter for about 5-7 minutes until the milk solids separate, it will brown and become fragrant, remove from heat.
  8. Pour the browned butter into a shallow bowl and freeze solid, about 30 minutes.
  9. Place the powdered sugar and flour into a medium bowl and whisk together.
  10. Remove the brown butter from the freezer and cut into small cubes.
  11. Mix the butter cubes into the sugar/flour mixture until large crumbs begin to form.
  12. Work the crumbly mixture into a dough that can be evenly pressed into a foil lined 9x13 pan.
  13. Chill for 30 minutes.
  14. Preheat the oven to 375F.
  15. Bake the crust on a middle oven rack for 15-18 minutes or until lightly brown.
  16. Cool the crust before assembling the bars.
  17. prepare the brown butter filling
  18. Whisk together the eggs, sugar, zest and flour in a medium bowl.
  19. Split and scrape out the pulp of the other half of the vanilla bean and place in a saucepan with the butter.
  20. Cook the vanilla bean/ butter mixture over a high heat until the milk solids separate, turn brown and become fragrant (discard the vanilla pod).
  21. Gently pour the brown butter into the egg mixture, whisking until smooth.
  22. assemble the bars
  23. Spread half the brown butter filling over the baked cooled crust.
  24. Spoon the rhubarb jam over the filling, reserving about a quarter of the jam to finish the top.
  25. Spread the remaining brown butter filling over the rhubarb jam and finish by spooning smaller dollops of rhubarb jam over the top.
  26. Bake for 30-35 minutes until the filling is deep golden brown.
  27. Remove pan from the oven and cool completely before cutting into small (1&1/2") squares.

Notes

These bars freeze well.

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Limoncello Cupcakes~Tuesdays with Dorie~Baking Chez Moi

Limoncello Cupcakes~Baking Chez Moi~Patty's FoodThe little bursts of lemony Limoncello flavor in each bite are at the top of a long list of things I love about this cupcake recipe from Baking Chez Moi by Dorie Greenspan.  This week’s Tuesdays with Dorie baking group brings an over-the-top sweet treat to my blog.  I will say that this is one of those recipes you find in a cookbook that makes the purchase worthwhile and I almost passed on this week because I’m not a huge lover of Limoncello.  But, I remembered a small unopened bottle of homemade Limoncello that we received as a Christmas gift last year stashed away in the back of the fridge and thought, why not?

Like most bakers I like to use up ingredients that I have on hand in my pantry but in this case both finding the homemade Limoncello and then using it in my cupcakes was a kind of a match made in heaven. I decided to double the recipe for Limoncello buttercream frosting to use both for the cupcakes and as a filling for a batch of French Macarons, one of my latest baking obsessions.  I don’t know which one of these creations I like better, the cupcakes or the macarons, they are both so good with the frosting.  Now I’m thinking I need to make homemade Limoncello, such a cool idea for gifting.  Limoncello cupcakes and macarons are also great ideas for baked gifts to share.

As you know from my previous Tuesdays with Dorie posts we have been asked not to share the recipes but I’m going to share a few links for recipes I find interesting that are related to this post.  How to Make Homemade Limoncello and Baking with Limoncello ideas from Pinterest.  Please check out the other baker’s projects at Tuesdays with Dorie here.Limoncello Cupcakes~Baking Chez Moi~Patty's FoodJust a few notes on this baking project:  I used a large star tip to pipe the frosting on the cupcakes. I also chilled the frosting for about 30 minutes before piping.  I used plain white cupcake liners for baking but served the cupcakes in decorative liners, as the cupcakes become sticky from brushing on the Limoncello after baking.  A small piece of sliced lemon makes a nice easy decoration on top of the frosted cupcakes.Limoncello Cupcakes~Baking Chez Moi~Patty's Food

rhubarb ~ raspberry crisp

Rhubarb~Raspberry Crisp / Patty's FoodI made a new extremely generous friend in the produce aisle at Safeway yesterday.  I was looking everywhere for the fresh stalks of rhubarb and by the time I found them, a very nice man was already putting the last of the rhubarb, all 8 stalks, in his bag and when he saw my reaction-he offered to split the last of the rhubarb with me.  Which was perfect for one main reason-I always make more dessert than I need!  Does anyone else have this problem?  I grabbed a large basket of raspberries and a slightly smaller, better sized for a small family, rhubarb~raspberry crisp was on for dessert.   I made one more stop in the freezer section, just had to pick up a small vanilla frozen yogurt to put on top of the going to be warm from the oven fruit crisp.

I love early Spring rhubarb in a crisp, cobbler or pie and usually I add fresh strawberries but a recipe from Eating Well got me thinking to try raspberries for a change.  I’m very happy I did because in addition to being bright red and very pretty, my crisp was delicious with the melty vanilla frozen yogurt on top.  I wonder if Safeway has a new shipment of fresh rhubarb??  They must by now, just thinking…Rhubarb~Raspberry Crisp / Patty's FoodRhubarb~Raspberry Crisp / Patty's Food

rhubarb ~ raspberry crisp

Yield: 4 servings

Adapted from Eating Well.

Ingredients

  • for the filling
  • 4 (or more) stalks fresh rhubarb, sliced
  • 2 cups (or less) fresh raspberries (use about 4 cups fruit)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • for the topping
  • 1/2 cup spelt flour (or all purpose flour)
  • 3 tablespoons packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup pecans, chopped

Instructions

  1. Preheat the oven to 375F.
  2. Coat a small baking pan with baking spray, I used one about 6x7"
  3. Combine the rhubarb, raspberries, granulated sugar, cornstarch, and cinnamon in a medium bowl.
  4. Combine the flour, brown sugar, baking powder and salt in a medium bowl, sprinkle the butter pieces on top and rub in with your finger tips until just combined. Stir in the chopped pecans.
  5. Spoon the filling into the prepared pan, then add the topping.
  6. Bake for about 45-50 minutes or until the hot red fruit is bubbling around the edges.
  7. Cool for a few minutes and serve warm with frozen vanilla ice cream or yogurt.
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irish breakfast cookies

irish breakfast cookies / patty's foodCookies for breakfast on Saint Paddy’s Day? Why not? I’m sure you will love this oatmeal cookie recipe as much as we did. This is the first recipe that I’ve made from my copy of at home in the whole food kitchen by amy chaplin and even though I did make a few changes, such as using the dried fruits and nuts that I had in my pantry, I was happy with my results. Oh and I added an egg to my recipe because as pretty as these cookies look in the cookbook, I was afraid they looked too crumbly and might fall apart before we could get them off the plate and take a bite, or two. I know it’s been awhile since I shared an actual recipe here but I was inspired to share one for these wholesome breakfast cookies that I think everyone will enjoy. I personally am dreaming of another Ireland adventure in the not so distant future. For the time being a few of Irish Breakfast Cookies will have to hold me over.

irish breakfast cookies

Yield: 36 cookies

Adapted from at home in the whole food kitchen by amy chaplin.

Ingredients

  • 2 cups thick cut rolled oats, Bob's Red Mill brand
  • 1 cup spelt flour
  • 1 cup almond meal
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cardamom, made from grinding the seeds of about 18 cardamom pods in an electric spice or coffee bean (used for spices) grinder. Use a small strainer to strain out the larger bits and then measure out the 1 teaspoon.
  • 1 teaspoon powdered vanilla (optional but good) Wilderness Poets brand
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup melted extra virgin coconut oil, Spectrum Organics brand
  • 1/2 cup maple syrup
  • 1/4 cup honey
  • 1 egg
  • 1 tablespoon vanilla extract, if you use the vanilla powder cut this amount to 1 teaspoon
  • 3/4 teaspoon sea salt
  • Zest of 1 orange
  • 1/2 cup dried cherres
  • 1 cup toasted almonds, chopped

Instructions

  1. Preheat the oven to 350F
  2. Line baking sheets with parchment paper
  3. Combine the oats, spelt flour, almond meal, baking powder, cardamom, vanilla powder,if using and cinnamon in a medium large bowl.
  4. In another bowl whisk together the coconut oil, maple syrup, honey, egg, vanilla extract, sea salt and orange zest.
  5. Pour the coconut oil mixture into the dry ingedients.
  6. Stir in the dried cherries and toasted almonds.
  7. Scoop the dough into cookies using a rounded tablespoon.
  8. Bake for 14-15 minutes, until golden brown.
  9. Cool on metal racks.
  10. Makes about 36 cookies.
  11. Store in a sealed plastic container.
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meyer lemon madeleines~baking chez moi~tuesdays with dorie~my pastry adventure continues

meyer lemon madeleines / patty's foodWe love lemon madeleines chez nous and think they are one of the best teatime pastries.  They are good plain, with a lemon glaze and/ or sprinkled with powdered sugar.  I like them so much that I made the recipe twice this week, once for my grandchildren who are now the latest generation in our family to love lemon madeleines.  The second batch is wrapped up and going into our office tomorrow, along with a few other goodies I baked this morning. It’s no secret that I love baking in general and especially French inspired baking so attending a book signing by Dorie Greenspan a few months back and picking up a copy of her latest cookbook, Baking Chez Moi was a no-brainer for me.  I’ve been happily baking from Baking Chez Moi and following along with the online Tuesdays with Dorie baking group that shares their results here.  I love the baking, tasting and sharing all of Dorie’s creations.  Baking from new recipes can be challenging but Baking from Chez Moi is less so with all the helpful tips and bonne idées.  We have been asked not to share the actual recipe so you’ll have to pick up your own copy of Baking Chez Moi to discover a whole new world of baking from Dorie Greenspan.

I used the last of the Meyer lemons from the small but prolific potted tree in my backyard.  Note to self- buy another Meyer lemon tree so I have a few extra in case I need more lemon curd, also for sharing.  I made the lemon madeleine recipe twice this week because the first batch disappeared so fast.  A quick sidebar-  I also made the next Tuesdays with Dorie baking assignment, the crispy topped brown sugar bars.. if you try this recipe you will love/hate them because it is so hard to stop at one…  The caramelized Rice Krispies for the topping are also very fun to make.  Back to the lemon madeleines I baked mine in the tin directly on top of the baking stone I keep in my oven, that worked out really well.  I got the coveted big bumps with nice golden color on top.  I didn’t chill my batter overnight just the minimum time Dorie recommends.  I’ve made madeleines before using one of Dorie’s recipes from Around My French Table and also had great results.  So, all is good and my pastry adventure continues, see you next time for the latest installment.

meyer lemon madeleines / patty's food

grapefruit crémeux and palmiers ~ tuesdays with dorie

pink goo and palmiers / patty's foodThis week’s baking assignment for my Tuesdays with Dorie  group is the Pink Grapefruit Tart from Baking Chez Moi by Dorie Greenspan but this week I struggled with the assignment and didn’t progress past making a grapefruit crémeux for the tart.  So, in place of a fully assembled tart I’m serving up a lovely coupé of the rich silky pink crémeux topped with a segment of grapefruit and a mini Palmier. To be honest I wasn’t particularly interested in making the tart, even though the photo of it looks beautiful in the book.  So, I decided to make the grapefruit crémeux to inspire myself and progress with the tart from there, but I didn’t…   The tart didn’t happen!  I used my stash of Plugra European style butter to make Palmiers instead.  My inspiration came from the class in French Pastry at Sur la Table in San Francisco that I took last week.  Ever since my class I’ve been literally dreaming about making homemade Palmiers and so my idea of serving a coupé of grapefruit crémeux with Palmiers came to life.  I feel it represents the best creamy component of Dorie’s tart while still including crisp bites of caramelized buttery goodness from the Palmiers in place of a tart crust. Please check out the Tuesdays with Dorie baker’s Pink Grapefruit Tarts  and my Palmiers in the photo below, I’m showing off both minis and full size Palmiers.  I used the recipe from Sur la Table’s The Art & Soul of Baking for the Quick Puff Pastry and Palmiers. pink goo and palmiers / patty's food

marquise au chocolat ~baking chez moi~tuesdays with dorie

marquise au chocolat~baking chez moi / patty's food Deep in the heart of Baking Chez Moi by Dorie Greenspan, straight from the fruit, creams, frozen desserts and candies section comes this week’s Tuesdays with Dorie’s assigned recipe for a generous frozen chocolate mousse cake.  I’m loving it’s regal sounding name of  ‘marquise au chocolat’…and believe me this bittersweet chocolate mousse calls to all chocolate lovers loud and clear.

As good as French pastry is now, it seems that it may have been even better a few hundred years ago when chefs were creating over-the-top desserts like the ‘marquise au chocolat’ for the privileged of that time. Many classic French desserts from generations ago have never become old fashioned, they just live on and continue to make sweet lovers all over the world very happy.

On serving the marquise;  Dorie notes to serve 1″ slices of the cold marquise with the choices of crème anglaise, a melted premium vanilla ice cream, crème fraîche or whipped cream.  Under my ‘notes to self’ on serving ideas… I think fresh berries are naturals with a rich chocolate dessert like this, so I decided on blueberries… and also because I wanted to serve them with the blueberry  macarons  left over from a recent macaron baking extravaganza with my friend and fellow blogger Gina from SpcookieQueen.  Here is her recipe for Italian meringue style French Macarons.   Lucky me having blueberry macarons on hand to decorate my marquise but I also baked another batch of macarons with the egg whites leftover from the marquise recipe…couldn’t resist their allure.

Please check out the ‘marquise au chocolat’ creations from Tuesdays with Dorie here.  We have been asked not to share the recipes from Baking Chez moi here, but if you’re interested in making this decadent frozen chocolate mousse cake, I suggest picking up your very own copy of Baking Chez Moi and then you’ll have all the recipes.  I also found  a marquise recipe with a photo to check out here from Leite’s Culinaria.  Here is another fun chocolate marquise recipe, layered with a box of after eights mints and another yummy photo, by Gordon Ramsey for bbcgoodfood.commarquise au chocolat~baking chez moi / patty's food marquise au chocolat~baking chez moi / patty's food marquise au chocolat~baking chez moi / patty's food