Monday, April 26, 2010

fresh orange and yogurt tart

the goods:

1/2 cup raw almonds
1/4 cup granulated sugar
1 cup all-purpose flour
6 tablespoons unsalted butter
2 teaspoons powdered gelatin (from a 1/4-ounce packet)
1/2 cup half-and-half
1 and 1/2 cups Greek yogurt (2%)
1/4 cup packed light-brown sugar
3 medium navel oranges

In a food processor, pulse almonds, granulated sugar, and 1/2 teaspoon salt until finely ground. Add flour;pulse to combine. Add butter and pulse until mixture is crumbly and holds together when squeezed.

Press crumbs into bottom and up sides of an 8-inch fluted tart pan with removable bottom. Freeze 15 minutes.

Preheat oven to 350 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.

In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute.

In a medium bowl, whisk together yogurt, brown sugar, and a pinch of salt. Stir warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).

With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges into 1/4-inch rounds and remove any seeds.

Just before serving, arrange orange slices on top of tart.

The best part? It's kid tested and approved!

They have no idea they are eating yogurt, almonds, and fruit!

The best compliment I got: "TT, I wish mommy cooked like you."

Happy Sunday everyone!

Monday, April 19, 2010

black forest upside-down cakes

the goods:

1/4 cup (1/2 stick) unsalted butter, room temperature
1/3 cup plus 3 tablespoons packed light-brown sugar
1 and 1/2 cups drained jarred sour cherries (1 teaspoon juice reserved)
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg yolk
3 tablespoons whole milk
1/2 cup heavy cream

Preheat oven to 350 degrees. Place 1 tablespoon butter, 1 tablespoon brown sugar, and 1/2 teaspoon cherry juice in the bottom of each of two 8-ounce ramekins. Microwave ramekins until butter and brown sugar are melted and bubbling, about 1 minute. Arrange cherries in a tightly packed layer in the bottom of each ramekin.

In a small bowl, whisk together flour, cocoa, baking powder, and salt. In another small bowl, stir together 2 tablespoons butter and 1/3 cup brown sugar with a wooden spoon until light and fluffy, about 3 minutes. Stir in egg yolk, then flour mixture and milk. Divide batter between ramekins.

Place ramekins on a rimmed baking sheet. Bake until toothpick inserted in center of a cake comes out with only a few crumbs attached, about 30 minutes. Let cool on a wire rack, 20 minutes. Meanwhile, in a small bowl, beat cream and 1 tablespoon brown sugar until soft peaks form.

Run a paring knife around edge of each cake and invert onto a plate. Serve with whipped cream.