Sundae Sunday (okay… Friday) – Maple Syrup Sundae

Remember the Virtual Cookie Exchange that I participated in last December? It was hosted by Di of Di’s Kitchen Notebook. Well, Di has come op with another great idea: Sundae Sunday! Since July is National Ice Cream Month, Di thought it would be fun if we all made something ice cream related: ice cream, sorbet, frozen yogurt, popsicles, gelato, hot fudge sauce, ice cream cones, anything was possible.  We were all supposed to post on the same day: Sunday July 24th. However, I experienced a bumpy road…. First my internet decided to take a vacation, second I screwed up the custard for the ice cream and third I lost the pictures of the ice cream I made….

Lisa, my friend from Canada, brought me a whole liter of Maple Syrup when she visited me last May and I thought it would be fun to make a dessert based on Maple Syrup. So, here it is!!!

Maple Syrup Sundae

The Maple Syrup Sundae made out of a base of Maple Syrup Meringue, for which I will post the recipe tomorrow. A scoop of Maple Syrup Ice Cream is added onto the meringue base, accompanied by a dollop of whipped vanilla cream and to finish it off  it’s all topped with a drizzle of maple syrup.

Maple Syrup Ice Cream
adapted from A Spoonful of Sugar
makes about 1,5 litres

3/4 cup pure maple syrup
1 1/2 cup milk
1 1/2 cup whipping cream
pinch of salt
4 large egg yolks

In a medium saucepan over moderate heat, boil the maple syrup until reduced slightly, about 5 minutes. Lower heat and stir in the milk, cream and salt. Heat until just under a boil (you will see bubbles along the edges of the saucepan). Remove from heat.

In a medium bowl, whisk the egg yolks. Slowly add a few tablespoons of the hot milk mixture into the yolks, whisking constantly until well combined. Add the yolks back to the rest of the milk, whisking constantly. Cook the mixture over medium-low heat until thick enough to coat the back of a spoon. Be careful that it doesn’t boil. Strain the mixture through a sieve into a bowl.

Chill until at room temperature, then put into the freezer. After 1 to 2 hours remove the mixture from freezer and stir well, put back into the freezer and let it set.

CEiMB – Mixed Berry Cobbler

Just pics for now, will try to find some time tomorrow to write a little something-something about this gorgeous dessert!

>Apple, Cinnamon and Pecan Crumble and a short Valentine’s Day review

>

Last Wednesday I went to Ladies Night at a cinema nearby with a couple of friends. Whenever we get together to go see a movie we always enjoy having diner together too, this gives us the time to catch up on everything. So this time we ate at my friend’s C.’s house and she asked me to bring dessert. Why my friends keep asking me to bring dessert over when we have a dinner party is a complete mystery to me 😉

Since it had started snowing again I was in the mood for something warming and wintery. I went to my bookmarks over at delicous.com and searched through them until I came across the perfect dish. I spotted these crumble bars over at Dessert First in September, they looked gorgeous so I simply decided to not make bars but serve this as a dessert. It was delicious!! When I plated the crumb it was actually still warm and gooey. It was a bit too sweet for my taste though… I never thought I would say this, but apparently my tastebuds and preferences have changed since I was sick in December 2009…. Next time I’ll add a little less sugar to the crumb. However my friends C., I. and the babysitter M. all loved it and didn’t think that the crumb was too sweet at all. Neither did my parents who got to enjoy the leftovers 🙂

The movie we saw at Ladies Night was ‘Valentine’s Day’. Don’t worry, I’m not going to tell you what it’s about and spoil the whole move for all of you that still want to go and see it. The three of us really liked it. It reminded me of ‘Love Actually’ with all the different story-lines within the movie. This is a perfect movie for a girls-night-out: a real feel-good-movie, I personally wouldn’t go see it with a (potential) boyfriend…. Visit the official ‘Valentine’s Day’ website for the trailer. Let me know if you saw the movie and what you thought of it!!

Now on to the actual Valentine’s Day: I don’t really like this day…. First of all I think it’s such a commercial day, I prefer for my sweetheart to surprise me with something on any day: not just because it’s Valentine’s Day. And second of all somehow I’ve always been single around Valentine’s Day, which (like Chrismas and New Year’s Eve) is absolutely no fun!!!


Apple, Cinnamon and Pecan Crumble
(adapted from Dessert First)

Filling

3 large tart apples (about 1 3/4 lbs total)
3 tablespoons softened unsalted butter
3/4 cup sugar
2 tablespoons lemon juice
2 tablespoons all purpose flour
3/4 teaspoon ground cinnamon
Crust
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons softened unsalted butter
3/4 cup light brown sugar
1 egg, room temperature
Streusel
1/2 cup sugar
2/3 cup plus 2 tablespoons all purpose flour
1/8 teaspoon salt
6 tablespoons cold unsalted butter, diced
1/4 cup pecans, roughly chopped

Preheat oven to 350 degrees F.

Make the filling:
  • Peel, core, and chop the apples in 1/2-inch cubes.
  • Set aside in a bowl.
  • Melt butter in a sauté pan over medium heat.
  • Add the apples and sauté for about 8 minutes until the apples are semi-soft.
  • Add sugar, lemon juice, flour, and cinnamon to the apples and stir to combine.
  • Cook until mixture begins to bubble, then turn heat to low and cook for another 3 minutes, stirring constantly.
  • Transfer filling to a bowl and let cool while you make the crust.

Make the crust:

  • Line a 9 by 13 inch pan with aluminum foil, leaving enough to hang over the edge and act as handles to remove bars after baking.
  • Grease foil.
  • Whisk flour, baking powder, and salt together in a bowl and set aside.
  • In a stand mixer, cream butter and sugar together on medium speed for several minutes until light and fluffy.
  • Add egg and mix to combine.
  • Add flour mixture and mix to combine.
  • Pour the dough into the prepared pan and gently press into the bottom of the pan and about 1/4” up the sides, making sure it is level.
  • Set pan aside while you make the streusel.

Make the streusel:

  • In a stand mixer, combine sugar, flour, and salt and mix to combine.
  • Add butter and mix until crumbly and the butter pieces are very small.
  • Add pecans and mix just to combine.

Assembling the crumble:
  • Spread cooled apple filling evenly over the crust, leaving about 3/4” between the pan sides and the filling.
  • Sprinkle the streusel evenly over the filling.
  • Bake for about 35 minutes until the top layer is golden.
  • Cool completely on wire rack before removing.

    Enjoy!

>Teaser: Apple, Cinnamon and Pecan Crumble

>

Doesn’t this look gorgeous? I’ll post the recipe plus my thoughts on Valentine’s Day (both the movie and the actual day) tomorrow…..

>Strawberry Coconut Pudding for for Taste & Create XVIV

>

And here’s my second entry for this month’s Taste & Create: I had some leftover light coconut milk from the Thai-style Chicken for CEiMB, so I decided to go ahead and try Kit’s Piña Colada Pudding. Unfortunately I couldn’t find the Knorr Piña Colada jelly, but did find some strawberry jelly and gave that a go. I changed the quantities a bit as I only had about 300 ml of coconut milk left, so I had 300 ml coconut milk and .


When you look at Kit’s post you’ll see that there is a thin layer of pineapple jelly on top and a thick, creamy coconut pudding underneath when the dessert is unmolded. Unfortunately it didn’t quite work out for me like that: my pudding is one big pink pudding, no thin layer of jelly…. I wonder what went wrong…… The pudding also wasn’t as thick as my jelly normally is, however it did taste amazing!! Yum!! I’ll definetely make it again, but next time I’ll use the proper quantities!
Strawberry Coconut Pudding
1 can of coconut milk
1 box of Strawberry jelly
boiling water
Follow the instructions printed on the box but substitute coconut milk for the boiling water.
The recipe calls for 500 ml of water, use 100 ml of boiling water to soften the jelly and then added the can of coconut.

>TWD: Four Star Chocolate Bread Pudding

>This week we made Four Star Chocolate Bread Pudding for Tuesdays with Dorie. The recipe was picked by Lauren of Upper East Side Chronicle and it was another first for me: I had never had Bread Pudding in my life.

Unfortunately I must say I wasn’t really crazy about this one… The finished product didn’t look very appealing, it sort of looked like dog food to me. I doubted the staleness of my brioche, I think it actually passed the staleness stage allthough it wasn’t moldy yet. Finally I got over my aversion and tasted the pudding.

I thought it tasted okay, but unfortunately I must say this was not my favourite Dorie-recipe so far. Some people thought the pudding was soggy, but mine was actually quite dry. Maybe I overcooked it? Since I was making miniatures I only put them in the oven for 25 minutes. The pudding was very easy to make, but I don’t think that I will make it again. I guess I’m simply not a bread pudding type of girl….

Check out what my fellow TWD-ers thought of the Four Star Chocolate Bread Pudding and stay tuned for next weeks Chocolate Cream Tart!!

>Apple Cranberry Phyllo Turnovers

>This week I had some apples leftover, despite my baking frenzy during Easter weekend. Or maybe I should say because of my chocolate inspired baking frenzy….. A while ago I bookmarked this lovely recipe from Foodnetwork for Apple Cranberry Phyllo Turnovers. The recipe was by Elly Krieger, so I knew it would be a healthy choice and I actually had all the ingredients at hand, so on I went to make it.

These were absolutely delicious, they are a bit healthier than your normal turnovers because the are made with phyllo pastry instead of puff pastry which contains lots more butter. I really liked the combination of the tartness of the cranberries with the sweetness of the apples (I used Golden Delicious instead of the Granny Smith). These are best on the day they are made, the next day the phyllo pastries had lost a bit of its crunch….


I guess the phyllo pastry is sold a bit smaller here that in USA, because I only managed to make 3 turnovers out of 3 sheets. In totall I made 9 turnovers (3 WW Points per turnover) and had some leftover filling. No worries: I didn’t throw out the remaining filling. I actually folded two tablespoons of leftover mascarpone in the leftover filling and had a delicious sinfull dessert while the tunrovers where in the oven. Yum!!! Ow, one last reminder: today is the last day to enter my giveaway!!


Apple Cranberry Phyllo Turnovers

4 Granny Smith apples, peeled, cored and cut into 1/4-inch slices (about 1 1/2 pounds)
1/3 cup dried cranberries
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
6 sheets phyllo dough, thawed
3 tablespoons canola oil
4 ladyfinger cookies, crushed, divided
Cooking spray

Preheat the oven to 350 degrees F.
In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool.

Lay a sheet of phyllo onto a large cutting board and brush the dough with oil. Top with a second sheet and brush with oil. Sprinkle half the crushed cookies on top. Add another sheet of phyllo and brush with oil. Cut the phyllo into 4 long pieces.

Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket. Continue to fold to maintain the triangle shape so a turnover is formed. Repeat with the other 3 sections. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers. Be sure to reserve a little oil to brush the top of each turnover.

Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining oil and bake for 20 to 25 minutes or until nicely browned. Serve warm.