Recipes | Carrie Fehr

December 9, 2012

Panforte

Sweet dried fruit, toasted nuts, and crunchy amaranth grains, with notes of honey, chocolate, and aromatic spices, is what makes this panforte hard to resist. Originally from Tuscany, panforte has roots in a rich food tradition, that dates back to the middle ages, where apothecaries sold this nutrient dense fruit cake to help sustain the Crusaders. I love to snack on this high-energy confection that is just like eating trail mix but in a cake form instead! It’s perfect as a post-workout treat, or alongside a creamy cheese plate, with a cup of tea, or a glass of sweet liqueur.

Panforte

Panforte is an Italian Christmas holiday tradition that dates from the 12 century, and although stories differ, most agree that Nuns were the first to make this delicious fruitcake. The crunchy amaranth grains are a delightful addition to this panforte, and even better when harvested from your local school garden.

Ingredients:

2 cups whole toasted almonds

2 tablespoons toasted amaranth grains* (See note)

3 cups chopped dried organic fruits, any mix of apricots, figs, raisins, cherries, cranberries, dates

1 tablespoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground allspice

3/4 cup flour

1 ½ tablespoons cocoa powder

1 tablespoon orange zest

½ cup sugar

2/3 cup honey

* Note: Add amaranth grains into a dry hot frying pan, stirring continually over medium high heat, until golden brown and slightly popped, about 3 minutes.

Directions:

Preheat the oven to 300 F degrees. Butter and dust with flour a 9-inch springform pan, line it with parchment paper and butter the paper. Lightly dust with cocoa powder.

In a large bowl toss the nuts, amaranth seeds, and dried fruit with the cinnamon, ginger, allspice, flour, cocoa powder, and orange zest.

In a small saucepan over high heat bring the sugar and honey to a full boil fitted with a candy thermometer. Heat until the thermometer reaches 240 F degrees (soft ball stage). Immediately pour it into the fruit and nut mixture, and combine. The dough will be stiff. Pour into prepared springform pan. Smooth the top with a spatula or dampened hand to flatten it.

Bake for 40-45 minutes , until edges look set and the top is slightly puffed, and it has lost its sheen. (Careful not overcook it or it will be too hard once its cooled.) Remove from oven and let it cool about 10 minutes and then remove the sides of the springform pan. Let it cool completely before serving. Rub confectionery sugar over the top and around the sides of the panforte.

December 2, 2012

Meyer Lemon Pudding Cake

Need a refreshing lemony dessert? With just a few simple ingredients like lemon, butter, and eggs, you can turn out a gorgeous soufflé-like cake with a delightful layer of creamy custard that is sweet, tangy, and floral. Top it with a spoonful of Chantilly cream and a sprinkling of poppy seeds, or fresh berries.

Meyer Lemon Pudding Cake

There are Meyer lemon trees throughout my hometown of Berkeley, thanks to an early 1900′s agricultural explorer, Frank Meyer, who introduced this plant into the United States from Asia, and to Alice Waters of Chez Panisse restaurant, for boosting its popularity. This lemony dessert highlights the sweet taste of Meyer lemons with the best of both comforts, part pudding and part cake.

Ingredients:

1/2 cup sugar

¼ cup flour

¼ teaspoon salt

¼ cup Meyer lemon juice, 2 or 3 lemons

1 tablespoon Meyer lemon zest

1 tablespoon unsalted butter, melted

1 cup milk (I use 1%)

3 eggs, separated

Directions:

Preheat oven to 350˚

Combine sugar, flour, and salt in a medium-size bowl. Stir in lemon juice, zest, melted butter, and milk.

In a separate bowl, beat egg yolks until thick and pale. Add yolks to the lemon mixture.

In a mixing bowl, beat egg whites until stiff. Gently fold into lemon mixture.

Pour into buttered soufflé dish, place into pan filled with hot water about 1 inch deep.

Bake at 350˚ for 35 minutes. Remove from pan and let cool. Turn the soufflé dish over and unmold on to a plate. Top with Chantilly cream, a sprinkling of poppy seeds, or fresh berries.

4 Comments

November 24, 2012

Beet Ketchup

Beets and ketchup may seem like an unlikely pair, but this intriguing sweet and tangy flavor combination, will truly make your taste buds come alive. If you’re a newcomer to beetroot, it’s a wonderful way to introduce this vegetable, that is by no means fancy, and is often misunderstood.

Bright and zesty with a hint of spice, this home-made ketchup is great slathered on to any sandwich, or side of sweet potato fries, and is a fantastic barbecue sauce for grilling. Serve, as a dip for spring rolls, or over eggs—the possibilities are endless.

How do you prepare beets? Do you have a creative way that encourages children to taste them? I would love to hear your story.

To find out how students in the cooking classroom explore beets, click here.

Beet Ketchup

Beet Ketchup with Sweet Potato Fries

Ingredients:

3 medium-sized beets, diced

1 onion, diced

2 garlic cloves, minced

1 cup honey

1 ¾ cups balsamic vinegar

2 cloves

1 cinnamon stick

¼ tsp powdered mustard

Directions:

Place all the ingredients in a medium-sized saucepan, and bring to a boil over high heat; then reduce heat to a simmer. Simmer until liquid reduces by half, about 1 hour.

Remove spices and place ketchup into a blender and purée until smooth. The consistency will be thick, smooth, and shiny.

5 Comments

November 17, 2012

Persimmon Pudding

Persimmon Pudding Recipe Satin flecks of persimmon spiked with autumnal flavors like cinnamon, ginger, and allspice, make this supremely moist pudding cake sing all the high notes of comfort and joy! Drop a dollop of Chantilly Cream on top, and it’s truly a marvelous finale to any meal.

Persimmon Pudding

Ingredients:

1 cup Hachiya persimmon purée , from 2 large ripe persimmons, peeled

2 teaspoons baking soda

½ cup unsalted butter, room temperature

¾ cup sugar

2 eggs, room temperature

1 tablespoon lemon juice

1 cup flour

Spices: ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp allspice

½ teaspoon salt

½ cup raisins soaked in 1 tablespoon rum for 1 hour (optional)

Preheat oven to 325˚F. Butter an 8-cup bundt pan or 8 1-cup ramekins.

Directions:

In a small bowl, combine persimmon purée with baking soda, and set aside. It will harden.

In a medium-size mixer bowl, cream butter until light, about 2 minutes, then add sugar. Continue mixing until combined. Add eggs one at a time until fully incorporated. Add lemon juice.

Combine flour, spices and salt, then stir into butter mixture. Beat until mixed together. Add persimmon mixture and mix together. Stir in rum soaked raisins, if using.

Pour into prepared bundt pan or ramekins. Place inside a baking pan and cover with hot water 2 inches up the side. Cover with foil. Bake for 2 hours.

Serve warm with a dollop of Chantilly cream, vanilla ice-cream, or toasted walnuts.

You may also be interested in Mixed Greens with Persimmons.

2 Comments

November 11, 2012

Winter Squash and Potato Gratin

Layers of creamy potatoes and sweet winter squash, swimming in béchamel sauce, spiked with Gruyere cheese and toasted breadcrumbs, baked until golden brown– is the ultimate in comfort food.

There is something special about breaking into a bubbling hot gratin that will not only steal the show at the dinner table, but will instantly become a family favorite. It’s rich and decadent enough to serve as a main dish with a side of mixed greens, and if there is any leftover the following morning, it is absolutely divine underneath a poached egg for breakfast.

Lunga Di Napoli, An Italian Winter Squash

The mildly nutty flavor of winter squash is a lovely compliment to the potatoes in this dish. I used Lunga Di Napoli, an Italian heirloom variety that I discovered at my local farmers’ market. Lunga Di Napoli means, ‘Long of Naples.’ It’s in the same family as butternut squash, and has dark green skin with grey stripes that reminds me of a zucchini, but much bigger. It has beautiful deep orange flesh that is melt-in-your-mouth sweet and delicious. Different types of winter squash such as delicata, acorn, or butternut would also be nice.

Winter squash is a gold nugget of health benefits which makes eating them a nutritious choice, but the best part of all — is in the taste. Read on for the Winter Squash and Potato Gratin recipe.

Winter Squash and Potato Gratin

Ingredients:

6 medium potatoes such as Yukon Gold, peeled

1 winter squash such as butternut (2 pounds), peeled

2 cups béchamel or cream (see recipe below for béchamel )

3 ounces Gruyere cheese, grated

½ cup toasted breadcrumbs

Salt and pepper

Preheat the oven to 350°F. Butter a ceramic baking dish.

Directions:

Slice winter squash and potatoes about 1/8 inch thick. Layer potato slices in the bottom of the prepared ceramic dish. Cover with a layer of butternut squash slices and alternate with a layer of potato slices until the dish is full. Sprinkle with a few pinches of salt and freshly ground pepper.

Pour béchamel, or cream if using, over the top and then sprinkle with Gruyere cheese. Cover with aluminum foil and place in the oven. Bake about 1 hour and 10 minutes, until vegetables are tender.

Remove aluminum foil and cover the top with toasted breadcrumbs and sprinkle a handful of Gruyere cheese over the top. Bake 10 more minutes. Remove from oven and let it sit about 10 minutes before serving.

Béchamel

2 cups milk infused with: ¼ onion, 1 clove garlic, 1 bay leaf, and 1 sprig of fresh thyme

3 tablespoons butter

3 tablespoons flour

Salt and pepper

For the infused-milk: In a small saucepan combine milk, onion, garlic, bay leaf, thyme, and heat until warm. Remove from heat and let it steep for 15 minutes. Remove onion, garlic, bay leaf, and thyme.

In a medium-sized saucepan, melt butter over medium heat. Slowly add the flour, stirring constantly with a wooden spoon until smooth. Increase the heat to medium-high and slowly whisk in the infused milk, whisking constantly until thickened. It will coat the back of a spoon. Season with salt and pepper.

2 Comments

November 4, 2012

Mixed Greens with Persimmon, Pomegranate and Manchego Cheese

I look forward to the arrival of persimmons in the late fall when they are at peak of the season. This highly prized fruit has a unique sweetness that adds a wonderful flavor to salads, fresh salsas, or baked goods, such as puddings or breads.

Persimmons are beautiful trees with dark green leaves, enlivened by bright pumpkin-colored fruit on twisty branches. Even as the tree loses its leaves in the early winter, the fruit will ripen and dangle on a stem like a piece of jewelry, attracting flocks of shiny black crows that gather together for a holiday feast. It is picturesque, yet, somewhat odd and eerie, like something from an Edgar Allen Poe story.

When it comes to flavor and texture, the two most common varieties of persimmons, Fuyu and Hachiya, are polar opposites. Fuyu persimmons have a tomato-like shape and are firm like an apple, where as the deep reddish-orange Hachiya turns a translucent soft consistency when ripe.

A brightly colored salad of Fuyu persimmons, pomegranates, and mixed greens, with shaved Manchego cheese, accented by toasted pepitas, in olive oil vinaigrette— is one that I could eat everyday. It is a great beginning to any meal and will surely dazzle your guests at the holiday table.

Mixed Greens with Persimmon, Pomegranate and Manchego Cheese

Ingredients:

4 to 5 handfuls of mixed greens such as frisee, radicchio, arugula, mizuna, escarole

2 large Fuyu persimmons, thinly sliced

2 ounces Manchego cheese, shaved

¼ cup toasted pepitas

¼ cup pomegranate seeds

Fresh ground pepper to taste

Vinaigrette

1 tablespoon sherry vinegar

¼ teaspoon salt

1 teaspoon grainy mustard

3 tablespoons olive oil

Directions:

In a large salad bowl, combine mixed greens, persimmons, Manchego cheese, toasted pepitas, and pomegranate seeds. Drizzle vinaigrette over the salad and toss until lightly coated. Add fresh ground pepper to taste. Serves 4.

Vinaigrette

In a small bowl add vinegar and salt until salt dissolves, then whisk in mustard. Slowly whisk in olive oil until emulsified.

6 Comments

October 27, 2012

Roasted Caramel Pears

Roasted sweet pears with luscious syrupy caramel, is a flavor combination so insanely delicious, that it needs no embellishment. It can stand-alone. Roasted caramel pears are a snap to prepare, and with just a few ingredients you have an over-the-top dish that will surely impress everyone around your table.

Ancient Greeks, praised pears as gifts of the gods, and given the power of their nutritional punch, it makes a lot of sense. This goddess of fruit is a great source of energy, and a goldmine of vitamins, minerals, and fiber. It’s not surprising that pears were an important symbol held sacred in ancient times.

Serve bubbling hot, dripping in caramel, with a dollop of Greek yogurt, or sprinkle with toasted nuts or granola, if you like.

Roasted Caramel Pears

Ingredients:

5 large pears, Bartlett or Anjou

3 tablespoons sugar

2-3 tablespoons unsalted butter

½ lemon, juiced

¼ cup water

Directions:

Preheat the oven to 350ºF. Butter a sheet pan and sprinkle 1 tablespoon of sugar until the pan is lightly coated.

Slice pears in half, and then use a melon baller to remove the core. Place the pears cut side up on sheet pan. Dot the pears with butter and sprinkle with remaining sugar. Squeeze lemon juice over the top of the pears and place in the oven.

Roast for 30 minutes and remove from oven. Using a spatula, turn over each pear so cut side is facing down. Add water. Bake another 20 to 30 minutes until golden brown.

5 Comments

October 21, 2012

French Apple Cake

Tender chunks of apples layered over custard-like cake, is what makes this rustic French dessert, completely melt in your mouth. One of the easiest dishes to prepare, this French Apple Cake is bursting with so much flavor, you would never imagine it uses only a few ingredients that are most likely in your kitchen. Voila!

With apple season in full swing, it’s the perfect time to stop by your local farmers’ market and take advantage of this fruit when it’s truly fresh picked. A mixture of sweet tart apples such as Pink Lady, Black Arkansas, Granny Smith, or Fuji will give this cake a more interesting taste, and adds a wonderful fragrance that will make your home feel like fall.

French Apple Cake

Adapted from David Lebovitz, and Around My French Table, by Dorie Greenspan

Ingredients:

3/4 cup flour
3/4 teaspoon baking powder
pinch of salt
4 large apples, a mix of varieties, (4 cups)
2 large eggs, at room temperature
3/4 cup sugar
1 1/2 teaspoons vanilla extract
8 tablespoons unsalted butter, melted and cooled to room temperature

Directions:

Preheat the oven to 350ºF

Butter a 9-inch springform pan and place it on a baking sheet.

In a small bowl, whisk together flour, baking powder, and salt. Peel, core, and dice the apples into 1-inch cubes.

In a large bowl, beat the eggs until foamy, then whisk in the sugar until thick and creamy. Mix in the vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter. Add remaining flour and the rest of the butter.

Using a spatula, fold in the apple cubes until coated with the batter and pour into the prepared cake pan. Smooth the top with a spatula.

Bake the cake for 45-50 minutes, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, and then remove the sides of the springform pan.

3 Comments

October 13, 2012

Butternut Squash Muffins

When the first brisk, cool days of autumn come calling, I head to the kitchen with thoughts of squash and spice. Butternut Squash Muffins are a great way to bring out the best of the season.

The bright orange flesh of butternut squash, with its thin rind, makes it easy to peel, plus it’s filled with fiber and nutrients that will make your hair shine and skin glow.

Butternut Squash Muffins are full of fall flavor, and have an irresistible soft moist crumb, with a sprinkling of pumpkin seeds that adds a nice crunch. These cake-like delights are habit-forming, so be forewarned! Click here for the recipe.

12 Comments

October 12, 2012

Puffy Pancake

Photo Puffy Pancake Recipe It’s amazing how the magic of a hot oven, can turn a few simple ingredients– flour, butter, eggs, honey, and milk– into an impressive egg puffy cloud of custard-like deliciousness, that oozes sticky gooey caramel, with so little effort. Set sizzling hot from skillet to table, Puffy Pancake is a defining treasure in my family, where it makes Sunday morning breakfast feel like a special event.

Puffy Pancake

Ingredients:

3 eggs

2 cups milk, I use 1%

1/4 cup honey

3/4 cup flour

1/4 teaspoon salt

1 teaspoon vanilla

3 tablespoons butter

Preheat the oven to 450 degrees F.

Directions:

In a large bowl, whisk eggs and milk together.

Whisk in honey, flour, salt, and vanilla until smooth.

Melt butter in a 9-inch iron skillet until it sizzles. Pour the batter into the pan while it is hot.

Set it into the oven and bake for 25 to 30 minutes. Serve with fresh berries, stone fruits, or compote.

Category: Recipes

Winter Squash and Potato Gratin