Happy Mothers Day! I spent a great morning with the girls over at WBAL, we always have so much fun, and they all seemed to love my Creme Brulee French Toast. Click the link below to watch the clip and cook along.
As well as a very Happy Birthday to Jen DeVos, who will be enjoying this lovely Blueberry Lemon Cake all week long.
Nothing tastes of summer quite like homemade lemon curd. Bright and tart at first, with a delicious finish that is sweet and smooth. Lemon curd has been a pastry staple since the early 19th century, although then it was commonly referred to as “lemon cheese” due to the nature of how it was made. When the acid of the lemons was added with the egg it would curdle and the process of separating the curds from the whey achieved quite literally a lemon cheese. I for one am glad that the process of fruit curds has been simplified throughout the years, as this recipe is as simple as can be. Scroll down for a helpful list of 10 great desserts you can make with lemon curd!
Note: Farm fresh eggs are best for this treat, the yolks will provide a more vibrant yellow color, and an even better flavor.
Tart Lemon Curd:
6 egg yolks
1/2 cup fresh lemon juice
12 tablespoons sugar
1 stick sweet butter (in pieces)
In a medium sized sauce pot add lemon juice and sugar, whisk to combine. Stir in egg yolk. Place over medium low heat and continue stirring with a wooden spoon until mixture reaches 165 degrees or coats the back of your spoon. Remove from heat and strain through a fine mesh chinois or strainer into a clean dry bowl. Stir in butter until completely combined. Cover, touching the plastic to the top of the curd and cool in the fridge.
Ten Amazing Ways to Eat Lemon Curd:
1. Stir some into your favorite cheesecake right before you bake.
2. Fill homemade donuts
3. Top scones with a dollop and serve with tea
4. Use as a layer in fruit trifles
5. Great for flavoring icing
6. Inject some into cupcakes
7. Spoon some on Pavlova and top with fresh blueberries
8. Perfect in layer cakes
9. Great for mixing into mousse
10. Add to basic Madeline batter with some lemon zest for a beautiful cookie
Having the opportunity to meet, and have lunch with Rose Levy Beranbaum was an absolute dream come true. For the past few weeks, knowing of her coming visit, we were constantly throwing ideas around the kitchen of what to possibly bake for the Queen of Cakes. Ideas ranging from simple pie, to intricate pastry to cake. Yes, cake.
Fresh Spring Rhubarb and Raspberry Upside Down Cake. Simple, local, delicious and a perfect example of the food we serve and love. Rose was very pleased to see that we used rhubarb, an ingredient that she feels is entirely underused and one of her absolute favorites. Recipe below!
For the cake:
Time to bring in the spring! Our amazing sous Chef Nicole created this beautiful Minted Spring Pea Risotto yesterday with both the coming season, and fresh healthy ingredients in mind. Spring peas, while being delicious, also contain tons of great protein, fiber, and micro-nutrients. Not to mention their high levels of anti-oxidants that both help prevent cancer, and boost your immune system. This is definitely a dinner the whole family can enjoy. Happy eating!
Recipe:
6-8 cups chicken broth
3 1/2 tablespoons butter + 2 tbsp cold butter (reserved to add at end)
1 1/2 tablespoons olive oil
2 large shallots, finely diced
2 cups Arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
the zest of 1 lemon
2 lemons, juiced
2 cups fresh peas + 1 cup fresh peas (reserved to add at end)
1 tbsp olive oil
¼ cup fresh mint leaves
kosher salt
fresh ground black pepper
Bring chicken stock to a boil and reduce to a simmer, cover and keep warm on a back burner. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots, season with salt & pepper and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 2 cups hot broth; stir frequently & simmer until almost absorbed. Continue adding remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 25 minutes.
In a blender, puree 2 cups of fresh peas, 1 tbsp olive oil, juice of 1 lemon, salt, pepper & fresh mint until it resembles a hummus texture.
Stir in butter & cheese into the cooked risotto off the heat. Then fold in pea puree plus remaining tbsp of lemon juice & zest. Season to taste with salt and pepper. Garnish with fresh peas & fresh mint leaves.
Here at Copper Kitchen we’re revamping our menu for spring. One of our personal favorites are these delicious, and easy to make Mocha Latte whoopie pies. While there are multiple steps, this recipe comes together in under an hour and you’ll be enjoying these delicious chocolate-y treats in no time!
Whoopie Pies:
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
3/4 cup dark good quality cocoa powder (Valrhona, or Dutch Processed)
1/2 cup freshly brewed hot strong coffee
1/2 hot water
2 cups packed dark brown sugar
3/4 cup vegetable oil
1 large egg
2 teaspoons coffee extract (recipe follows at bottom)
1/2 cup buttermilk
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk together, flour, salt, baking powder, and baking soda. Set aside.
In a large bowl, whisk together cocoa powder, coffee extract, hot coffee, and 1/2 cup hot water, until cocoa powder is dissolved.
In a medium bowl, whisk brown sugar and oil together. Add this to the cocoa mixture, and whisk with egg, and buttermilk until completely combined.
Using a 1 oz. scoop, or spoon, space batter one inch apart. Bake 10-12 minutes, until they start to crack on top. Cool for 5 minutes, then remove from parchment.
Coffee Buttercream
4 egg whites
1 cup granulated sugar
2 sticks butter
1/2 teaspoon kosher salt
2 tablespoons coffee extract
In the bowl of electric mixture, place over pot of simmering water, and stir constantly until sugar is completely dissolved. (This should take between 4-5 minutes).
Remove from double boiler, and in mixer with whisk attachment beat until mixture is completely cool and forms stiff peaks. Add in room temperature butter and coffee extract. Whip until light and smooth.
Spoon onto one half of whoopie pie and delicately press cookies together so butter cream just comes out from the sides. Roll in caramelized cocoa nibs, or chopped dark chocolate (optional).
Coffee Extract
1 cup granulated sugar
1/2 cup water
1/2 cup ground dark French/Italian roast coffee
1 vanilla bean (split, scraped)
In small saucepan, add sugar and water cooking over medium high heat. Swirl pan occasionally, don’t stir, until mixture reaches a dark amber color and remove from heat. Add coffee, and an additional 1/2 cup of water. CAUTION: sugar will bubble when the water is added, stand back. Place saucepan back over low heat until sugar is dissolved. Pour into a bowl, cover, and let sit unrefrigerated over night. Strain multiple times through a fine mesh stainer, lined with cheese cloth, until no particles can be seen. Store in dark sealed jar, use as needed.
As summer winds down and transitions into fall we reflect on one of our favorite salads. Refreshing and versatile, there’s so many ways to make a beautiful watermelon salad in the late summer months. This one uses crumbled feta, fresh mint & a lovely strawberry balsamic vinaigrette.
Summer Watermelon Salad
1 watermelon, seeded & diced into large cubes
1 cup crumbled Feta cheese
1 small bunch fresh mint, leaves torn
1/4 cup strawberry balsamic vinaigrette (see link to recipe)
pinch kosher salt
Place diced watermelon into serving bowl or dish. Top with crumbled Feta, sprinkle with pinch of salt and top with torn fresh mint leaves. Drizzle vinaigrette over just before serving. Chill & enjoy cold.
Seafood Paella, a tradition of Spanish cooking and a favored dish around the world. With stationed entrees represented by different international cuisines – the Spanish station was a clear favorite. We elegantly set our heavy copper paella pan over glowing glass blocks. The presentation, beautiful. The taste, beautiful. Here’s a glimpse of our classic Spanish Paella inspired by Chef Kevin Miller.
A beautiful rustic summer dessert – Chef Kevin Miller’s delectable Plum Dark Cherry Crostata made with our flaky cream cheese crust and baked to golden brown & bubbly! Served topped with fresh whipped cream and dusted lightly with powdered sugar. This dessert not only tastes amazing, but it’s presence is absolutely breathtaking. That is…as long as it lasts! This one goes quick folks.
Plum and Cherry Crostada, yields 4- 8 inch crostatas
Crust:
2 sticks unsalted butter, softened
8 oz cream cheese, softened
1 teaspoon salt
1 tablespoon sugar
3 cups flour
In bowl of an electric mixer, blend butter and cream cheese with paddle attachment until smooth.
Add flour, salt, and sugar and mix on low speed until dough comes together. Form into a log on a lightly floured surface.
Cut into 4 equal pieces. Flatten each piece into a disk and wrap individually in plastic wrap. Refrigerate for at least 2 hours.
Cherry and Plum filling:
2 cups fresh pitted dark cherries
3 cups purple plums, pitted and sliced into 8 wedges each
juice of 1 lemon
1/2 cup sugar
2 tablespoons cornstarch
Mix above ingredients except for the 3 tablespoon cream and 3 tablespoons sugar in a large bowl until fruit is well coated.
Roll out each disk of dough on a well floured surface until they are about 9-10 inches in diameter.
Divide fruit mixture onto each disk of dough, fold up around fruit filling, leaving about a 2 inch opening at top.
Transfer each crostata onto a parchment lined baking sheet.
Brush edges of each crust with a little cream and and dust each pastry with sugar.
Bake crostatas in a preheated 350 oven until golden brown and fruit is bubbly. Allow to cool for 10 minutes. Cut into desired serving size.
Serve with vanilla ice cream or fresh whipped cream.
Sour Cream Coffee Cake – Entenmann’s is good, but THIS is amazing!
Sour Cream Coffee Cake
1 ½ sticks sweet butter, soft
1 ½ cups sugar
3 large eggs
2 tsp vanilla
1 ¼ cups full fat sour cream
2 ¼ cups AP flour
2 Tbl cornstarch
2 tsp baking powder
1/2 tsp kosher salt
Cream softened butter and sugar until light and fluffy. Add eggs in one at a time. Add vanilla.Mix all dry ingredients in a separate bowl with a whisk.
Alternating in 3 step increments, add the sour cream and then dry ingredients to the butter mixture.
Mix until just incorporated, DO NOT overmix.
Spread out into a buttered and floured 13×9” loaf pan. Top with Streusel Topping (recipe below)
and bake at 350F for 30-35 minutes.
Streusel Topping
1 stick sweet butter, COLD and cut into small pieces
¾ cup brown sugar
2 tsp cinnamon
Pinch of kosher salt
Mix all ingredients with hands until coarse and crumbly.
This was a fun segment. Representing Copper Kitchen, Personal Trainer Jamie Reisinger joined us on set to provide some interesting nutrition & food facts. Thanks Jamie – job well done! We discussed the benefits and inspiration behind these healthful, delicious & creative gluten free chocolate chip and banana muffins. Segment #2 featured a fresh Thai recipe for summer rolls. Check out some video footage and recipes below.
Join us again this Sunday May 13, 2o12, for another set of Copper Kitchen Sunday Brunch Series WBAL.
