Banana-Pecan Bread

March 20, 2020    |    Print Print


This recipe is a slight variation of one with whom Rick Nelson’s name is attached in a recently published Star Tribune article. He suggests adding walnuts but I grew up in the south where the pecan is the queen of nuts.

There’s no hard and fast rule here so feel free to substitute English or black walnuts for the pecans. Or, if you are one of those purists types that don’t care for nuts in your food, by all means leave them out. I also have a recipe for a Black Wanut and Coconut Banana Bread and one for a Chocolate Banana Bread.

If you decide to add nuts, toasting them in the oven (on a sheet pan at 350 degrees F until fragrant) or in a dry skillet on the cook-top will bring out the most flavor. Other ingredients you might add include sour cream, coconut (both are added in the recipe below) or even a ½ cup of the best semi-sweet or dark chocolate chips you can get your hands on.

Next time if 2 1/2 mashed bananas end up making a cup, I’m adding the remaining half. I discovered after the fact that other recipes of similar portions call for up to 4 bananas. I may also subsitute a bit almond flour (maybe 1/4 cup) for some of the all-purpose flour.

Makes 1 large loaf or 2 small loaves

1 3/4 cup (8 oz) unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (4 oz) unsalted butter, at room temperature, plus extra for pan(s)
1/3 cup (2 ½ oz) packed brown sugar
1/3 cup (2 ¼ oz) granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup mashed very ripe bananas (2 to 3 bananas)
1/4 cup (2 oz) sour cream (optional)
1/2 cup shredded, unsweetened coconut (optional)
About 1/2 cup (2 oz) pecans, toasted and chopped (optional)

Preheat oven to 350 degrees F. Butter the bottom and sides of a 5 x 9 x 3-inch loaf pan or 2 approximately 3 x 6 x 2-inch mini-loaf pans. Line the long sides with parchment paper leaving the sides with an overhang of paper.

Place a sieve over a medium bowl and measure or weigh out the flour, baking powder, baking soda and salt; sift and reserve.

In a bowl of an electric mixer using the paddle attachment beat butter and sugars until light and fluffy, about 2 to 3 minutes.

Add the eggs one at a time beating until combined before adding the next. Mix in the vanilla extract and if including, the sour cream. Reduce speed to low and add flour mixture in thirds, alternating with mashed bananas and beginning and ending with flour mixture, mixing until just combined. Fold in pecans and if adding the coconut now’s the time to fold it in too.

Scrape batter into prepared pan(s) and bake until nicely browned and a tester inserted into the center of the bread comes out fairly clean (with bananas, this bread is moister than most) about 40 minutes.

Remove from oven and transfer pan to a wire rack to cool for 15 minutes before removing from pan.

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Praline Lyonnaise Shortbread

January 26, 2020    |    Print Print

On a recent trip to Lyon I fell for its regions’ specialty; Praline Lyonnaise.  As usual, I thought why purchase something that I can learn to make plus I didn’t want to lug it home.

Once home I got to work perfecting this beautiful pink almond confection. Consequently, I made multiple test batches.

Praline Lyonnaise is not only enjoyed out of hand it is often included in brioche or as the central ingredient in a tart. However, I hadn’t come across it as part of a cookie, so I figured why not? I had more than enough with which to experiment. The recipe can easily be cut in half.

I included a wedge of this delicous cookie as part of a recent dessert. Every ingredient can be made ahead: Rose Praline Lyonnaise, Red Wine Poached Pears, Vanilla Bean Mascarpone Ice cream, and this shortbread.

David Schmit Photography

2 cups (9 oz /255 g) unbleached all-purpose flour
2 ounces (6 tablespoons) semolina flour
1/2 cup (4 oz / 115 g) granulated sugar
1/2 teaspoon fine sea salt
1 cup (8 oz / 227 g) cold unsalted butter, cut into ½-inch pieces
1/2 teaspoon vanilla extract
Scant 2/3 cup (3 ½ oz 80 g) chopped praline Lyonnais

Butter the bottom of 2 – 9 x 2-inch cake pans and line each with a round of parchment paper. Or use 2 – 9 x 2-inch adjustable cake rings set on a parchment lined sheet pan. Set aside.

In the bowl of a stand mixer using the paddle attachment mix together flour, semolina, sugar and salt.  Add butter pieces and mix on medium speed just until mixture resembles fine breadcrumbs. Add the vanilla extract and pralines and mix just until incorporated. Note that you are not making an homogenized dough but only a crumbly mixture.

Divide mixture in half and press into the prepared pans. Carefully prick all over with a fork. Refrigerate for an hour or even overnight. Bake in a preheated 325° oven for 25 – 30 minutes or until barely golden brown. Cool slightly.

If using cake pans place a cooling rack over the pan and tip, removing the parchment paper. Place a cutting board on the cookie and flip back over.  If using cake rings simply expand ring and remove.

Using a serrated knife cut into wedges of desired size while still warm. The longer the shortbread cools the crumblier it becomes when cut. Let cool completely before serving.

 

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Mascarpone Ice Cream

January 18, 2020    |    Print Print

There’s a lot of ice cream recipes floating around the inter-webs.  I found however, that evenly splitting the cream to milk ratio gives a delicate mouth feel because the mascarpone in this reicpe has such a high fat content, especially if made from scratch with the recipe that’s here.

There’s always the option too, of using 2 cups of cream and 1 cup of whole milk. Whatever you do, don’t use anything less than whole milk and preferably use organic.

This scoop of Mascarpone Ice cream was part of a dessert comprising of red wine poached pears and praline Lyonneaise shortbread.

David Schmit Photography

1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup granulated sugar
1/4 cup vanilla sugar*
1/4 teaspoon kosher salt
5 large egg yolks
1 cup (8 oz) mascarpone cheese, preferably homemade
Zest of 1 lemon, optional

Prepare an ice bath by placing ice and cold water in a large bowl. Set a smaller bowl in the ice water. Set a fine mesh strainer in the smaller bowl.  Set it all aside.

Heat the cream, milk, sugars, and salt in a saucepan over medium heat until the sugar is dissolved. Meanwhile, in a large bowl whisk the egg yolks.  Slowly whisk half of the warm cream mixture into the egg yolks. (This is called “tempering” the eggs. You want to slowly add the hot mixture to gradually raise the temperature of the egg yolks otherwise you may end up with scrambled eggs.)

Return the egg-cream mixture to the rest of the cream in the saucepan. Continue to cook, stirring constantly, until the custard has thickened enough so that it coats the back of a spoon and holds a line drawn with your finger, about 5 minutes or about 170 degree F. (The texture of the custard is called “nappé” when it reaches this stage.)

Immediately pour through the fine mesh strainer into the container set inside the prepared ice bath.  Remove the strainer and whisk in the mascarpone cheese and lemon zest (if adding). 

Let the custard cool, stirring frequently, for about 30 minutes. Place plastic wrap directly on the surface of the custard and set it in the refrigerator for at least 4 hours or ideally overnight.

Once the custard is cold, transfer the ice cream base to an ice cream machine and churn per the manufacturer’s instructions. Transfer the ice cream to another container and freeze.

*If you don’t have vanilla sugar just use 3/4 cup total of granulated sugar with 1 teaspoon pure vanilla extract or the seeds of one pliable vanilla bean.

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Homemade Mascarpone

January 18, 2020    |    Print Print

The beauty of making food from scratch is that you know exactly what’s in it. And, you have a better chance of knowing from where the raw ingredients are sourced. You are able to seek out local producers, for example, of eggs, vegetables, fruit, sources of protein, and dairy products.

This is exactly the reason that I make mascarpone with only two required ingredients; organic heavy cream and freshly squeezed lemon juice. Yes, it takes time but the majority of that time is unattended. And, yes you have to plan ahead if you want to make that tart with a mascarpone cream topped with fresh fruit.

Adapted from a dozen sources.
Yields about 1 1/2 cups

4 cups heavy cream, pasteurized (but not ultra-pasteurized)
2 tablespoons + 1 teaspoon lemon juice, freshly squeezed

In a large saucepan, heat heavy cream over medium high heat, stirring constantly until a candy thermometer reads 190°F. The cream should be just at a simmer. Stir in the lemon juice and continue to keep the heat at 190°F or as close as possible for 5 minutes, stirring constantly.

The cream should thicken enough to coat the back of a spoon. Remove from heat and allow to cool to room temperature, about 30 to 45 minutes. Place in the refrigerator overnight.

The next day, place a strainer lined with 4 layers of cheesecloth over an empty bowl. Pour the cream into the cheesecloth, cover with plastic wrap, and place back in the refrigerator.

Allow the cream to drain for 8-12 hours, or preferably overnight. When the mascarpone has finished draining, discard the whey and transfer the cheese to an airtight container and store in the refrigerator. Use fresh mascarpone cheese within the week.

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Tarte Normande or Apple Custard Tart

November 15, 2019    |    Print Print

We are in the midst of apple season and though I often make apple galettes and apple tarts, I wanted to kick it up a notch.

Instead of rolling out the dough I wanted to try my hand at a press-in dough. I started by tweaking the amount of butter and flour. I was aiming for enough dough to easily press into the tart pan but not so much that the crust would be too thick. 

After tackling that detail it was on to the amount of cream needed which I deduced depends on how tightly you pack the apple slices. My next test will be adding almond flour either sprinkled on the bottom of the tart dough before arranging the apple slices or mixed into the custard batter.

Someone also suggested adding a bit of lemon zest to brighten up the apples; which I did in one test and they were correct. I doubt you would find lemon zest as part of a Tarte Normande in any French Patisserie. Luckily, I’m not bound to strict French pastry traditions, though some may disagree.

David Schmit Photography

For tart dough:
8 tablespoons (4 oz / 110 g) unsalted butter, cubed, at room temperature
1/4 cup (1.75 oz / 50 g) granulated sugar
1/4 teaspoon kosher salt
1 large egg yolk
1 1/4 cup (5.75 oz / 160 g) unbleached all-purpose flour

For filling:
3 – 4 medium apples
2 large eggs
½ cup (3.5 oz / 100 g) granulated sugar
2 tablespoons raw can sugar
1 teaspoon pure vanilla extract
Pinch kosher salt
3/4 – 1 cup (190 – 200 ml) heavy cream
50 g ground almonds (optional)
2 1/2 tablespoons calvados (optional)
Zest of 1 lemon, preferably organic (optional)
Powdered sugar for dusting (optional)

In the bowl of a stand mixer using the paddle attachment mix together the butter, sugar, and salt on low-to-medium speed, until combined, about 1 minute. (Do not whip as you don’t want to incorporate air into the dough.) Add the egg yolk and mix on low speed for 30 seconds. 

Mix in the floor on low speed, until the dough comes together. If necessary, add a sprinkle of water if the dough feels too dry. Don’t over-mix it, even finishing with your hand if necessary. Pinch the mixture with your fingers to verify that it will hold together when pressed in to the tart pan.

Set a 9-inch (23 cm) removable bottom tart pan on a parchment lined 1/2 sheet pan. Scatter the pieces of dough in the pan. Using your fingers press the dough across the bottom and up the sides of the pan, getting it as even as possible. Freeze the unbaked tart shell until ready to use.

To bake the tart, preheat the oven to 350ºF (180ºC). Peel (or not) and core the apples, and cut them in eighths. Place the slices in concentric circles or decorative pattern in the unbaked tart shell.

In a medium bowl, whisk together the eggs, granulated sugar, vanilla extract, salt, and if including, the ground almonds, zest, and calvados. Add heavy cream and whisk until smooth.

Pour the filling over the apples in the tart dough. Sprinkle the top with 2 tablespoons of raw cane sugar. Bake the tart until deep golden brown on top, about 45 to 50 minutes. Remove from oven and let cool on a wire rack.

Just before serving, if you desire, add a dusting of powdered sugar. Normally tarts like this are served on their own but you can gild the lily with a dollop of whipped cream or scoop of ice cream.

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Toasted Almond Gelato

August 11, 2019    |    Print Print

What’s the difference between gelato and ice cream? Gelato tends to be smoother and silkier. It contains more milk than cream, if any, and doesn’t contain egg yolks.  It’s also creamier and more dense as the dasher spins at a slower speed, thus creating less air.

I’ve read that if you have the patience  you should serve gelato about 10 to 15 degrees warmer than American ice cream, or at about 7 to 12 degrees F.  That way your mouth is less numb and better able to taste it.

This recipe is a riff on one that I learned from Zoë François now too many years ago to count. Because the almonds are steeped in the milk and cooled, then the milk is heated again, this is a two day process, but largely unattended.

2 cups (5 oz) blanched, whole almonds
4  – 6 cups whole milk, preferably organic
1 cup (7 oz / 200 g) granulated sugar
3 tablespoons (1 ¾ oz / 50 g) cornstarch
Pinch of kosher salt
1 plump vanilla bean, split
1 bay laurel leaf (optional)
? teaspoon pure almond extract

Set the oven to 375 degrees F. Spread the almonds on a sheet-pan and toast until golden brown and fragrant; about 8 minutes. Remove from oven and add to a medium saucepan along with the milk and bay leaf (if using); bring to a boil. Remove from heat, transfer to a bowl and allow to cool. Cover and refrigerate overnight.

When ready to proceed with the recipe, strain mixture thorugh a fine mesh sieve, pressing almonds with a spoon and reserving for another use.* The almond flavored milk should measure 4 cups. If it doesn’t add enough to equal that amount and set aside.

In a medium saucepan bring 3 ½ cups of the almond flavored milk along with the sugar to a low boil. While the milk is heating, in a small bowl dissolve the cornstarch in remaining ½ cup milk. Stir cornstarch mixture into the milk mixture and cook in medium heat, stirring constantly until thickened, about 10 – 15 minutes. Remove from heat and stir in almond extract. Transfer to a bowl to cool; cover and refrigerate overnight.

If the mixture has separated use a whisk to bring it back together and process in an ice cream machine folllowing the manufacture’s directions. Serve it in a bowl or as part of an ice cream sandwich using your favorite cookie.

*I poured the almonds in the sieve and rinsed them under cold water. Then I put them back on the sheet pan in a 200 degree oven to dry them. 

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Chocolate Cookie Ice Cream Sandwich

August 11, 2019    |    Print Print

The cake-like chocolate cookie for this ice cream sandwich was inspired by a recipe from Cook’s Illustrated, except I didn’t want to use the canned chocolate syrup they suggested so I manipulated the recipe to prevent that need.

Also, baking one time their recipe didn’t produce a thick enough cookie for my taste. The next time I doubled the cookie recipe, which was then too thick.  For the third test, I made it 1 1/3 times the amount which was too thin.  Therefore, I landed on 1 1/2 times the recipe which is what is listed below.

Also the original recipe had the cookies cut into rounds. That seemed like too much waste, so I cut mine into squares and filled them with a no-churn toasted coconut ice cream.

12 tablespoons (6 oz / 170 g) unsalted butter, cut into pieces
4 ½ oz (128 g) bittersweet chocolate, chopped
½ teaspoon Kosher salt
1 teaspoon water
1 teaspoon pure vanilla extract
1 ½ cups (7 ½ oz / 215 g) unbleached all-purpose flour
¾ cup (2 ¼ oz / 60 g) Dutch-processed cocoa powder
¼ teaspoon baking soda
3 large eggs, room temperature
1 cup (7 oz / 200 g) granulated sugar

Preheat oven to 350 degrees F. Butter a 12 x 17-inch jelly roll pan. Line with parchment paper. (There’s no need to butter the paper.) Set aside.

Melt butter and chocolate in a medium bowl over a pan of barely simmering water (aka ban-marie or hot water bath). Remove from heat and stir in salt, water, and vanilla extract. Set aside.

While chocolate/butter mixture is melting, set a seive over a medium bowl and sift together flour, cocoa powder, and baking soda. Set aside.

In a large bowl whisk together eggs and sugar. Whisk in melted chocolate/butter mixture.  Using a large rubber spatula fold in dry ingredients. 

Using a large offset spatula spread batter evenly in prepared pan. Place on lower third of the pre-heated oven and bake for 10 – 14 minutes, or until the cookie springs back when lightly touched with your finger.

Remove from the oven and allow to cool completely. Cut around the edges of the pan to loosen the cookie. Set another sheet pan on top and flip over to release it. Divide cookie into two pieces.

Slice your favorite ice cream into ¼-inch slices and line one half of the cookie with the slices. (See Toasted Coconut Ice Cream recipe.) Set the other half of the cookie on top and cut the “sandwich” into 16 squares. Return them to the parchment lined sheet pan to refreeze.  Remove from the freezer and wrap each in waxed paper and then in aluminum foil. Return to the freezer but serve within a week.

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No-churn Toasted Coconut Ice Cream

August 11, 2019    |    Print Print
David Schmit Photography

I love coconut in any form and was craving toasted coconut ice cream. I think it was because I chose the salted caramel ice cream at the local ice cream shoppe recently instead of the coconut. I also wanted to avoid using coconut extract; even if it was pure. I went about toasting unsweetend coconut flakes and then infusing it in heavy cream. The coconut, however, absorbed half of the cream.

For the next test I doubled the amount of cream. After straining I ended up with the 2 cups of cream needed. But now I had two cups of soggy coconut that I didn’t want toss.  Instead, I put it in a sieve, rinsed it and spread it on a sheet pan to dry in a 200 degree F oven. It worked like a charm. I’ll sprinkle it on yogurt, berries, fold into cookie dough, or use it in any number of other recipes.

You can skip the entire coconut process and just make vanilla; in which  case only use 2 cups of cream.  Either way the results are delicious.

2 cups (5 ounces) unsweetened cococut flakes, toasted
4 cups cold heavy cream, preferably organic (use 2 cups if skipping the coconut infusion)
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
1 vanilla bean, scraped
½ cup fruity extra virgin olive oil

Pre-heat oven to 375 degree F. Spread coconut flakes on a sheet pan and toast in the oven for about 10 minutes or until golden. While the coconut is toasting bring the cream to a simmer. As soon as the coconut is toasted pour it into the cream and remove from heat. Allow to cool, then place in the refrigerator overnight.

When ready to proceed; line a loaf pan with plastic wrap (not shown) and set aside. Strain, discarding the coconut or follow the head-notes for other options. The remaining cream should measure 2 cups.  If not, top it off to equal two cups.

In the bowl of a stand mixer using the whisk attachment, beat cream on high speed until stiff peaks form, about 3 minutes.

While the cream is whipping stir together condensed milk, vanilla, vanilla bean seeds, and olive oil in a large bowl. With a rubber spatula, gently fold one-third of the whipped cream into the condensed milk mixture and stir until combined. Fold in the remaining cream and pour into prepared loaf pan. Cover with plastic wrap and place in the freezer at least 6 hours or better yet overnight.

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