Entries in Dessert (4)

Friday
Jul062018

Orondo Ruby Sabayon

Recipe by Chef Heather Ostenson and the Balsamroot Bakery & Café. Opening in mid-July in Wenatchee. 

Orondo Ruby Sabayon 
4-6 servings

Sabayon
Adapted from Professional Baking, 6th Edition, Wayne Gisslen

Sabayon is an egg foam sauce. This preparation is made without wine or liquor, and is lightened with whipped cream.

INGREDIENTS

4 egg yolks, room temperature (65-70ºF)
3.5 oz simple syrup
2 oz heavy whipping cream, chilled

EQUIPMENT

Stand mixer with whip attachment (preferred) and steel or heat resistant bowl, or hand mixer with stainless steel bowl
Small sauce pan
Digital instant read thermometer
Wide, shallow mixing bowl
Rubber spatula

PREPARATION - Whipped Cream

1. Chill a bowl and whip or mixer beaters in the refrigerator or freezer until cold. Keep the whipping cream in the refrigerator until it is needed.
2. Pour the heavy whipping cream into the chilled bowl. Whip the cream to medium-stiff peaks. If you will be using the same bowl and whip for the next steps, gently transfer the whipped cream to another bowl, cover, and chill until needed. Wash, rinse, and dry mixing bowl and whip. 

PREPARATION - Egg Foam (Pâte à Bombe-style preparation)  

  1. Pour the simple syrup in the center of the sauce pan, and place over medium-high heat. Do not stir or shake the syrup. Heat the syrup to 248ºF. While the syrup is warming, begin whipping the egg yolks.
  2. Place the egg yolks in the mixing bowl. Aerate the yolks on low speed for 30 seconds to one minute, then increase to medium speed. Whip the eggs until they are a light lemon yellow color while syrup is coming to temperature.
  3. Slowly pour the heated simple syrup down the inside edge of the mixing bowl into the lightened egg yolks while whipping at medium speed. Pour very carefully to avoid catching the syrup in the whip or mixer beaters. Once the syrup has been added, increase the speed to medium high. Continue whipping until the mixture is light in color, has increased in volume, and is at or slightly above room temperature.
  4. Gently transfer the egg foam to the wide, shallow mixing bowl. Take the whipped cream from the refrigerator. Fold the whipped cream into the egg foam, one-third at a time, folding more whipped cream in before the mixture is uniform in color.
  5. Refrigerate completed sabayon, covered, until ready for assembly.

NOTE

The egg foam may be prepared using a process similar to that for Swiss meringue, where the egg yolks and syrup are combined together in a bowl over a hot-water bath (double boiler) over medium-low heat until mixture is pale and light in color. Mix until the mixture reaches 140ºF, and hold there for three minutes. Remove the mixture from heat and whip until cool and volume has increased. Take care to whip the mixture continuously while over the hot-water bath to avoid over-coagulation of the egg yolks.

Friday
Jul062018

Orondo Ruby Cherry and Plum Crumble

Created for: Chelan Fresh
Author: Meg Raines

The Orondo Ruby® cherry has a distinct flavor and the higher level of acid compliments juicy plums perfectly in this easy summer crisp recipe. Don’t forget the vanilla ice cream!

Yield: 6-8 servings

INGREDIENTS
Fruit mixture:

3 cups Orondo Ruby® cherries, pitted and torn into halves
2 cups ripe plums, pitted and sliced (about 3-4 plums)
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice

Topping:

1 ½ cups oats
½ cup quinoa flakes
¼ cup of sliced almonds, toasted
1 cup of Medjool dates, pitted (about 10 large dates)
¼ cup coconut oil, melted
1 tablespoon pure maple syrup
1 teaspoon of cinnamon
1 teaspoon of ground ginger
1 teaspoon of ground cardamom
pinch of salt 

METHOD

1. Preheat the oven to 350 degrees.
2. Put the pitted dates in a small bowl, cover will warm water and let soak for 15 minutes or so, while you assemble the rest of the crumble.
3. In a large mixing bowl combine the cherries and plums with ¼ cup of maple syrup, vanilla and lemon juice and toss gently until the fruit is well coated, pour into a 10 inch cast iron skillet or baking dish, and set aside.
4. In a large mixing bowl, add the oats, quinoa flakes, cinnamon, ginger, cardamom and a pinch of salt, toss to combine and set aside.
5. Drain the dates and finely chop them until they are a chunky paste-like consistency and place in a bowl, add 1 tablespoon of maple syrup and the melted coconut oil, mix until well blended.
6. Pour the date mixture into the oat mixture and mix until all the dry ingredients are well coated and turn into clumps. Your hands work the best here. Once combine, gently mix in the almonds.
7. Distribute the oat mixture evenly over the fruit, place in the center of the oven on the middle rack and bake for 30-45 minutes or until the top is nicely browned and the fruit is bubbling.
8. Remove from oven and cool slightly, serve warm or at room temperate, as is or with ice cream or whipped topping of choice.
9. The crumble will keep in a covered container in the refrigerator for up to 3 days.

Friday
Jul062018

White Chocolate Dipped Cherries with Vanilla Bean

Recipe and photos by Ashley Rodriguez / Not Without Salt

The cherries I dipped were a rare type called Orondo Ruby. Darker and sweeter than a Rainier, lighter and tangier than a Bing. Really, the perfect cherry. If you can’t get a hold of these beauties I’d take Rainier over Bing any day. 

This recipe is quite rough. Essentially you melt white chocolate, stir in vanilla seeds and dip cherries. I gave rough numbers for those who like them.

INGREDIENTS

6 ounces white chocolate, chopped
1 vanilla bean, split with seeds scraped
1 pound Orondo Ruby cherries

INSTRUCTIONS

1. In a small bowl melt chopped chocolate in a microwave or over a bowl of simmering water. If using the microwave only heat for 20 second intervals, stirring in between each. Once melted, stir in vanilla seeds. Reserve the bean to add to you sugar jar or simmer in simple syrup for cocktail or lemonade making.
2. Dip the clean cherries into the melted white chocolate. Place on a parchment covered tray and refrigerate until firm or ready to eat.

Friday
Jul062018

Coconut Cream Tart with Cherries and Chia Seeds

Recipe by Jess Thomson • www.jessthomson.wordpress.com

You can use any type of cherries for this slightly quirky tart, but note that dark red ones (rather than the light-fleshed Orondo Ruby or Rainier cherries) will bleed their juices onto the filling a bit. Look for ingredients like coconut, quinoa, and almond flours and chia seeds in the baking section of a health foods store, or in a large yuppie market like Whole Foods. Note that because nut and seed flours have such different textures, it’s best to measure them by weight, if you can.

Active time: About 1 hour
Yeild: 1 9-inch tart

INGREDIENTS

For the crust:
1 tablespoon ground flax seeds
2 tablespoons hot water
1/2 cup (30g) coconut flour
1/2 cup (60g) almond flour
1/2 cup (60g) quinoa flour
2 tablespoons chia seeds
1/4 teaspoon salt
1/4 cup brown rice syrup
1/4 cup brown sugar
2 tablespoons olive oil

For the cherry-coconut cream:
1 pound fresh, firm cherries, pitted
1/2 cup sugar 1 (13.5-ounce) can coconut milk, stirred
1/4 cup cold water
1 packet powdered gelatin (about 2 1/4 teaspoons)

1 pound fresh, firm cherries, pitted and halved or sliced, for topping the tart

INSTRUCTIONS

1. First, make the crust: Preheat the oven to 350°F. Place a nonstick 9-inch fluted tart pan with a removable bottom on a baking sheet lined with parchment paper, and set aside.
2. Blend the flax seeds with the hot water in a small bowl and set aside. In a mixing bowl, whisk the coconut, almond, and quinoa flours together with the chia seeds and salt. Add the brown rice syrup, brown sugar, olive oil, and flax mixture, and mix and mash the crust with a large fork until no dry spots remain and the mixture looks like cookie dough.
3. Dump the crust into the tart pan, and use your hands to squish it into a roughly even layer on the bottom and sides, taking care not to make the corners too thick. (It should be about 1/4 inch thick on all sides.)
4. Bake the crust for about 20 minutes, until lightly browned. Set aside.


5. Meanwhile, make the cherry-coconut cream: Pulse the pitted cherries in a food processor until finely chopped, about 10 one-second pulses. Transfer them to a medium saucepan, add the 1/2 cup sugar, and bring the mixture to a strong simmer. Cook for 5 minutes. Add the coconut milk, and simmer for 12 to 15 minutes more, until thickened slightly.
6. Transfer 2 cups of the cherry-coconut cream to a medium bowl. (You’ll only need the 2 cups. Eat the rest.) Place the 1/4 cup water in a small bowl. Sprinkle the gelatin into the water, stirring until the mixture looks like applesauce. Place the bowl in a pan filled with about an inch of boiling water, and stir the gelatin mixture until it turns clear. Add this clear liquid to the warm measured filling, stir well, and pour the filling into the tart crust.
7. Let the tart cool to room temperature, then transfer the tart to the refrigerator. Chill until the filling is firm, about 4 hours.
8. Just before serving, pile the halved or sliced cherries on top of the crust (you can be fancy, if you’d like, but plopping them on works just as well), and serve.