PLUM TARTS PASTRY
1 ½ cups all-purpose flour 1 teaspoon salt 3 tablespoons sugar 6 tablespoons unsalted butter, chilled and cubed 1 egg yolk, slightly beaten 2 tablespoons cold water 2 tablespoons 35% cream Place flour, salt and sugar in food processor and pulse to combine. Add butter and pulse until mixture resembles coarse meal. Add egg yolk and ice water drop by drop with machine running, until dough comes together. Divide dough into 3 balls. Press each ball into a flat round, wrap and chill for at least 2 hours.
FILLING
1 pound ripe and fresh black plums, pitted and quartered 2 tablespoons brown sugar 1 teaspoon grated lemon zest 1 teaspoon fresh lemon juice Combine plums, sugar, lemon zest, and lemon juice in a medium bowl; toss gently and set aside. Preheat oven to 375°F. Roll out pastry rounds and transfer to a baking sheet. Divide plum filling evenly among the rounds, leaving 2-inch borders. Fold pastry up and over filling. Brush pastry with cream. Bake until crust is golden and juices in centre are bubbling, about 40 minutes. Let cool on baking sheet. Makes 3 tarts.
CAKE DOUGHNUTS WITH CARAMEL GLAZE AND BROWN SUGAR FLAKES
1 ½ cups all-purpose flour 1 ½ teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon salt 1 cup packed brown sugar 1/3 cup unsalted butter, cubed 1 cup mashed potatoes (recipe below) 2 large eggs ¾ to 1 cup buttermilk Whisk together flour, baking soda, ginger and salt in large bowl. Add sugar and mashed potatoes. Slowly add eggs and
60
fa l l
2015
buttermilk. Stir until rough ball forms, adding more flour if too sticky. Turn dough out onto lightly floured surface. Knead dough 2 minutes; roll into ½-inch thick square. Cut rounds with 3-inch cutter, then cut smaller hole in centre. Place doughnuts on lightly floured baking sheet. Cover with clean cloth and let rise 30 minutes. Heat oil in large skillet over high heat. Fry doughnuts in batches for 2 minutes per side or until puffed and golden. Drain on paper towels. Dip doughnuts into glaze, turning to coat. Sprinkle with brown sugar flakes. Serve immediately. Makes 8.
MASHED POTATOES
3 Yukon gold potatoes, peeled and cubed 1/3 cup milk 1 tablespoon butter, melted Cook potatoes in boiling salted water until very tender, about 15 minutes. Drain and return to saucepan. Add milk and butter and mash until smooth.
CARAMEL GLAZE
½ cup sugar ½ cup 35% cream 2 tablespoons unsalted butter pinch of ground sea salt In small heavy bottom saucepan, heat sugar over medium-low heat until melted and golden-brown, stirring constantly with wooden spoon. Remove from heat and slowly add cream and butter. Sprinkle in salt. Return to heat and stir until smooth, about 5 minutes. Mixture will thicken as it cools.
BANANA WALNUT LOAF WITH MAPLE CREAM ICING ½ cup unsalted butter, room temperature, plus additional for pan 3⁄4 cup firmly packed brown sugar 2 eggs 1/3 cup sour cream 1 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda 1/8 teaspoon salt 1 cup mashed bananas (2 large) ½ cup chopped walnuts, plus more for garnish
Preheat oven to 350°F. Grease 9x5 inch loaf pan. Line bottom with parchment
paper. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in sour cream. In separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture and beat on low speed for 1 minute. Stir in bananas and walnuts until combined. Spread batter evenly into prepared pans. Bake for 50 to 55 minutes, or until skewer inserted in centre comes out clean. Remove from oven and let cool completely. Frost top of loaf with maple icing. Sprinkle with additional chopped walnuts if desired. Makes one loaf.
MAPLE CREAM ICING 6-ounces cream cheese, softened 1/3 cup unsalted butter, softened ¼ cup pure maple syrup 1 teaspoon pure vanilla extract
Beat together cream cheese, butter, and vanilla, scraping down sides of bowl. Add maple syrup and beat until smooth.
OLD FASHIONED HERMIT COOKIES
1 cup unsalted butter, softened 1 ½ cups white sugar 1 teaspoon ground allspice 1 ½ teaspoons ground cinnamon 1 teaspoon ground cloves 3 eggs 3 ¼ cups all-purpose flour 1 teaspoon baking soda 1 cup raisins ½ cup molasses ½ teaspoon salt ½ cup chopped walnuts Preheat oven to 375°F. In large bowl cream together butter, sugar and spices. Beat in eggs one at a time. Sift in flour, baking soda and salt and stir until well blended. Stir in molasses and raisins. Drop batter about 2 inches apart on greased cookie sheet and bake 12 to 15 minutes. Let cool on wire racks. Store in an airtight container for one week or freeze for 1 month. Makes 48 cookies Marisa Curatolo is a Paris-trained chef, food stylist and culinary instructor. She inspires cooks with her simple, easy recipes that are beautifully presented.