Almond Dacquoise Cake with Lemon Curd, Cream and Berries

Dacquoise | ZoeBakes (3 of 3)-2

The dacquoise is a delicate cake layer that is sadly under used by home bakers. It is a cousin to a pavlova, but has the richness of nuts. It is made of French meringue that has nuts (almond meal and coarsely crushed roasted almonds) folded into it and baked in a thin layer. The dacquoise is crisp and used to add a sweet, nuttiness to your cake layers or can be used all on its own. I’ve piled the layers high with whipped cream, lemon curd, mixed berries and topped the whole thing with shards of white chocolate painted with edible luster dust. Without the chocolate it is really a very simple dessert, but if you are going to a party its nice to fancy it up a bit.
(more…)

Read More

Raspberry, White Chocolate and Blueberry Tart!

The patriotic colors and summery flavors combine to make this the perfect 4th of July dessert.  Red raspberries, white chocolate pastry cream and blueberries top an almond shortbread crust. Add a dusting of confectioners’ sugar and you have an easy, yet elegant pastry. Given the holiday I made the tart in a rectangular pan to mimic the shape of the flag, but it also works well in a more traditional round pan or even as individual tartlettes. Later in the summer try this same dessert, but switch the berries for fresh peaches or plums.

Related post: Blueberry Cobbler with White Peach Ice Cream

(more…)

Read More

Tea Cup Rose Cakes – Paleo Sweets

Tea Cup Rose Cakes | ZoeBakes (3 of 21)

My story with sugar is long (my whole life long) and a bit convoluted. I was raised by hippies in the the 1960s. We lived on communes, as one did. Until I was about 7 it was really the only life I knew, so never struck me as unusual. It wasn’t until I started to attend school that I understood that my life in the Northeast Kingdom of Vermont wasn’t the way the whole world lived. It was sugar that was the first and most profound indication. I’d grown up thinking (being lead to believe) that raisins and other dried fruits were candy. I was perfectly happy with this, until I went to kindergarten and someone produced a Twinkie from their Mickey Mouse lunch box. WTH is that? I was mesmerized and completely distracted by this sweet smelling cylinder of cake. I must have convinced that kid to give me a bite and there began my obsession. It became my life’s work to get more of it. This was no easy chore, considering all I had to trade were peanut butter and honey sandwiches. And when I say peanut butter, I mean the kind we ground ourselves and honey from our bee hives, on bread my Aunt Melissa made from wheat we milled. Today that sandwich sounds like heaven, but wasn’t so popular with those kids eating Ho Ho’s and Twinkies. Every once in a blue moon I’d score something sweet and be amazed.

Eventually in college I went through a naturally sweetened phase. I couldn’t exactly admit that my parents had been right to deny me all the sugary snacks, but I found myself pushing them aside for honey and maple syrup. This was right around the time I started to bake and was really curious about how to make baked goods that were delicious and had a wonderful texture, without sugar. There weren’t a lot of people doing this, not in a graceful way, and I didn’t have the skills to make the recipes up. I eventually went to culinary school to figure out the food science behind baking, with a notion that I’d retool pastry with natural sweeteners. But, their pantry was stocked with sugar and I was too impressionable to resist. I loved what the sugar could do. I was fascinated not only by it’s ability to transform flavor, but it’s ability to take on structure. When heated to just the right temperature I could make candies, both hard and soft, or spin it into gossamer threads. I didn’t really look back to honey and maple, except as a flavor, until I had my boys.

You guessed it. I didn’t let them eat sugar until they discovered it on their own. Yep, I did exactly what my parents had done, and I was a pastry chef. They were little and just didn’t need the sugar, then they got bigger and had a similar discovery that I went through. I wasn’t as hard core about denying them sugar and how could I be, since I worked with it all day. I think I struck a healthy balance and my boys ate their fair share of sweets, but all homemade and I think they didn’t have a Twinkie until they could pay for it themselves and they weren’t as impressed as I had been.

Don’t get me wrong, I still love sugar and all that it can do. I also love playing with honey, maple, agave and other natural sweeteners. They have some nutritional value, true enough, but more importantly they are amazingly delicious. Back in the day, when I was going to culinary school, everyone there looked at me crosseyed when I wanted to make meringue without sugar. Now there are many books on the subject and I am creating all kinds of gorgeous treats that even my folks would have allowed me to eat in my commune days.

These Tea Cup Rose Cakes have no sugar. NO SUGAR! They are also gluten-free (not an issue for me, but is for many of my friends and readers), Dairy-free (if made as the recipe was written, but I did use butter). And, they are delicious and so beautiful, no one will ever know they’re remotely healthy.

Tea Cup Rose Cakes | ZoeBakes (2 of 21) (more…)

Read More

Caramel Apple & Pumpkin Pie

Caramel Apple & Pumpkin Pie | ZoeBakes

 

Here is a twofer for those of us who love both apple and pumpkin pies. Both great flavors layered together in a flaky, rich crust. I used apples that kept their shape when I caramelized them, so they would add a bit of texture to the pie. Go with Granny Smith and Braeburn or a local apple that you know stays firm when cooked. These days all grocery stores have sugar pumpkins stacked up in the produce aisle, so you can roast your own. It is seriously easy and the taste is heavenly. Having said that, you can also use your favorite canned pumpkin puree.

I am about to give up some of my chef cred with this next statement, but I did a blind taste test of canned pumpkin and I was very surprised by my taste buds. Out of 5 different brands, the hands down winner was Libby’s. They are not paying me to say that, nor did they send me any product. Not only did Libby’s have the sweetest, most “pumpkin” tasting canned pumpkin, but when I looked at them all side by side, it was the most gorgeous color. It claims not to have any color added, in fact, it’s just 100% pumpkin, just like the organic versions. I won’t mention the other brands to avoid, but some were dull, yellow, tasted more like water and had a grainy texture, not good.  (more…)

Read More

Canelés de Bordeaux

caneles | zoebakes 17

These fluted confections are the official dessert of the Bordeaux region of France. I’ve tried several recipes for canelé and this one from Edd Kimber’s new book Patisserie Made Simple is the closest I have found to the real deal. The interior texture isn’t quite as dense, but the flavor is like a lovely, creamy custard that is rich with both vanilla and rum. The trick to success with making canelé is using copper molds lined with beeswax and butter. The less expensive silicone molds unfortunately don’t achieve the same crisp outer shell, which in my opinion is the whole reason to eat them.

The crêpe-like batter is simple to make, but the process is a touch fussy and requires a few days of planning. I don’t mean to scare you off, since the outcome is delicious and sometimes the best things in life are worth waiting for. But, to do canelé de Bordeaux justice, you must have patience and the right tools. (more…)

Read More

Paleo Stuffed Apples

Paleo Stuffed Apple | ZoeBakes 07

This is the perfect dessert for the week after Thanksgiving. I’ve personally vowed not to eat pie this week, although leftovers don’t seem to count. I doubt I’m alone in feeling like I may have overdone it a bit last week and my body is craving lighter fare. This feeling doesn’t hit me often; I often think my appetite for decadence is insatiable. So, I figure my body is telling me something and for once I’m eager to listen.

I have a wonderful mentor in all things Paleo. My friend and neighbor, Stephanie Meyer, of FreshTart, has been inspiring us all with her Autoimmune Protocol Diet for months. When she first went on this mind-bogglingly-restrictive diet I wept for her. She loves food and cooking more than just about anyone I know, and this diet seemed a cruel end to that love affair. Well, I was dead wrong. I found myself lusting after all of her AIP postings on Instagram and wishing I was eating that way too.  I am incredibly fortunate to be able to eat just about anything I want, although I had a bout of dairy intolerance, which has thankfully mostly passed. Giving up cheese, yogurt, ice cream and all things custardy was no easy task for me, but I managed and felt better for it. You don’t have to be on a Paleo diet to love these honey sweetened stuffed apples. I made them to bring to a dinner at Stephanie’s house and didn’t feel as if I was giving anything up. In fact, who cares that they happen to be Paleo, they’re freakin’ awesome and perfect for a week of eating cleaner.

(more…)

Read More