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Louis Remolde: The Single Baker

Cranberry-Orange- Scones

When I first started my baking adventure,one of the first recipes was scones.

I thought these seem easy enough and would be perfect for my dear friend Dorothy Tomassini. Well I wasn’t really expecting the dough to be so wet and hard to deal with. Since then its a breeze to combine and whip up a batch of scones.

 I was invited for tea with Mrs. Tomassini, and was asked to bring scones. I  was excited and forgot I had made them a few years earlier for her. Delighted with a challenge and having more knowledge about baking.

The first time I did these biscuit gems I simply used a large spoon and dropped the dough on the baking sheet. This time around I learned  two amazing techniques from America’s test Kitchen. Use a food processor and place the dough in a round cake pan to form a nice circle, easier to cut the scones into eight.

Ingridents

2 cups unbleached all-purpose flour( try and use a lower protein brand     like Gold Medal) 

1 tablespoon baking powder

3 tablespoons sugar

1/2 teaspoon salt 

5 tablespoons cold unsalted butter, cut into 1/4 inch cubes

3/4  cup dried cranberries 

Zest from one large orange 

1 cup heavy cream

Instructions

Set oven to 425 degrees. in the work bowl of the food processor fitted with the metal blade ,place flour,baking powder, salt and sugar. Process with six 1-second pulses.

With the food processor, remove the cover and place the butter and zest  evenly over the dry ingredients. Cover and process with 12 1-second pulses. Add the crannberries and pulse one more time. Remove the dough into  large bowl.

Stir in the heavy cream with a rubber spatula until dough begins to form about 30 seconds .Transfer the dough onto your work space ( I tend to lightly flour my work board), knead the dough by hand just until it comes together. The ball will be slightly sticky, this kneading process is 5-10 seconds. You don’t want to over Knead the dough. Press the dough into a cake pan , then turn the dough out onto a lightly floured surface. With a sharp knife or bench scraper, cut into 8 wedges.

Place the wedges on an ungreased baking sheet. Brush with cream. Bake 12-15 mins you want the tops to have a nice light brown color. Cool on a wire rack for at least 10 min…( dont skip this part! it improves the texture) 

Serve with whipped sweet butter and your favorite preserves! 

Let me know about your tea party and how the guest loved your scones…… 

This recipe is adapted from the American Test Kitchen baking cookbook .

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Pear-Almond-Tart

So I love this recipe. Super Quick and Easy. EVEN BETTER. Inspired from the amazing food stylist and cookbook author Donna Hay.

I added my twist on it, instead of using ordinary lemon,  I chose to use Meyer lemon.  I bet orange zest would work just as well.

Ok lets get started. 

So something you can do ahead and save time is roast the almonds. Let cool (in a rush I put them in the freezer to cool). Place them in the food processor and pulse 10 or more times . You want finely ground  almond meal. 

Ingredients 

90 grams (about 6 tablespoons ), butter softened 

1/2 cup brown sugar  (90grams) 

2 eggs 

1/4 cup (35grams) all purpose flour 

1/4 teaspoon baking powder 

finely grated meyer lemon . (We will use the juice)

2 pears, peeled, cored, and quartered

1/2 cup (90grams) brown sugar, separate from above measurement 

raw sugar for sprinkling 

juice from the myer lemon

Directions

Preheat the oven to 320 F. Place the butter and sugar in the bowl of the food processor. Process until just combined.add the egg, almond meal, flour, baking powder,and citrus rind. Process until just combined. Spoon the mixture into a greased fluted tart pan.( loose bottom)  Place the pears and brown sugar in a bowl and toss, I squeezed the meyer lemon juice over the pears.Press the pears into the tart mixture and bake for 35- 40 minutes or until cooked when tested with a toothpick. Sprinkle the raw sugar and allow to cool in the tin. Once the tart has cooled, press the bottom of the pan and lift the tart out . Slice and serve with whipped cream or plain . 

Let me know what you think.

I love any chance to use my fluted tart tin !!!!


Palmiers-Elephant Ear- Cookies


Easy Breezy.

These cookies are so easy and delicious.  They look like they would be hard to make . We hear the word Puff Pastry or French Pastry and think ” Oh God No Its Gonna Take Hours”. But one shortcut saves the day. STORE BOUGHT PUFF PASTRY.  Yep sometimes alittle help does wonders! 

These cookies are perfect for the Holidays. Why not add something new to your cookie list or omit one of the classic you do every year. 

Ingredients 

 1 box store bought Puff Pastry 

1/4 cup sugar plus 2 tablespoons separate 

1/4 cup chopped nuts (pecans or walnuts)

2 teaspoons cinnamon 

1 teaspoon nutmeg 

1 egg 

1 tablespoon water 

Working one at a time . 

In a bowl add sugar, nuts, spices. Mix,set aside.  In another bowl whisk egg and water . Set aside. On your work surface sprinkle 2 tablespoons sugar. Take puff pastry opened and lay flat on sugar .press gently.  In the center place 2 tablespoons of filling. Then fold the sides in one by one leaving a 1/4 inch gap. Brush the folded sides with egg wash . Then place more filling just on one side . Fold over the side without filling press gently onto the other piece. 

Cut 1/4 in . Place on  parchment paper baking sheets about 2inches apart.

Then do everything again for the second sheet of puff pastry.  So the one thing you need more of is the 2 tablespoons sugar. I like to clean my space and start with new sugar. The filling and egg wash is enough no need to make more . 

Bake 400° for about 15-17 Minutes. 

Let rest on pan a minute or two.

Place on rack to cool.

These beauties keep in an air tight container….but to be honest they are so easy they can be done the day of ! 

Recipe adapted from YouTubevideo by Diana DeLa Fuente . Follow her she is Great . 

Christina Tosi’s Salt-and-Pepper Cookies 

Christina Tosi is one of my favorite baker/pastry chefs. She is the Head Chef at Momofuku Milk Bar bakery. Christina is not afraid of mixing things up in the kitchen and adding whatever she wants. Thats why I love her style.  

Below is her Famous Salt and Pepper Cookies.  I have made these over and over and my People all are amazing everytime they take a bite. 

These cookies are a Mix of a Sugar and Butter cookies.  With hints of pepper and salt . Another great thing about these cookies are that the dough freezes well . I usually make a large batch and wrap half and freeze for whenever days. For best results place batter on parchment paper roll into a log . Wrap and rewrap with plastic wrap. Freeze! 

I also found it easier that after the batter is mixed to place the mixing bowl in the refidgertor for about 7mins or so. Then scoop them on to a baking sheet. 

Makes about 3dozen 

Ingredients 

4 cups of All purpose flour 

2 Tbsp. Kosher Salt 

4 tsp. Freshly Ground Pepper (add more if you want a real pop) 

1 tsp. Baking powder

1/2 tsp. Baking soda

1 lb. Aka 4 sticks (yep buttttta) unsalted butter, softened 
3 cups of sugar

2 large eggs 

In a large bowl, whisk the flour with the salt,pepper,baking powder, and baking soda. Set aside. In the bowl of a stand mixer fitted with the paddle,  beat the butter and sugar at medium speed until light and fluffy,  about 3minutes. Beat the eghs one at a time until incorporated.  Add the dry ingredients and beat on low speed until just combined.

Preheat oven 375° . Using an ice cream scooper, tablespoon or roll with hands. Working in 2 batches you wanna create about 1 1/2 inch balls and arrange them 3 inches apart on parchment paper lined sheets. Bake 12 -16 minutes until the edges are slightly browned.  Be Sure to rotate pans halfway through. Let the cookies cool for 10mins then transfer to wire racks .

Baked cookies last for up to 3days in an airtight container.

Polvorones aka Mexican Wedding Cookies

image

Ingredients

2 sticks of unsalted  butter, room temperature

1 1/4 cup confectioners sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 3/4 cup all purpose flour

1 teaspoon ground cinnamon

1 cup ground almonds

touch of nutmeg

Ready

In a mixing bowl beat butter on high speed, until fluffy and pale yellow.

add 1/2 cup confectioners sugar. continue beating until light and fluffy again. Reduce speed to low. add vanilla and salt, mix until blended .

over a sheet of parchment paper, sift together flour cinnamon, and nutmeg.

add flour mixture to butter and mix on low speed just until blended.

stir in almonds.

cover and refrigerate until dough is chilled about 15mins.

meanwhile

Preheat oven 350. sift remaining 3/4 cups of confectioners sugar in a shallow bowl.

shape the dough into 1 inch balls. place on ungreased baking sheets. bake until cookies are just golden on the bottom 12-14 minutes. Transfer the baking sheets to wire racks. let cool 5 minutes. remove the cookies one at a time, roll them in confectioners sugar. let cookies cool completely on wire racks image

Eat and Share

These cookies can be made a few days ahead of time and kept in an airtight container.

 

Blueberry-Apple-Goat-Cheese-Cobbler

  American Classics . This was the Winner of the first round in Episode 4 “Say Cheese” on Food Networks Hit show Bakers Vs Fakers. 

There are many things that make the list of American classics. Cobbler being very high on my list. 

As American as it gets when it comes to desserts,  cobbler and apple pie. Cobbler can be made every season as long as fruit is available,  which we are lucky it’s  always around.I like to stay with fresh fruits but have nothing against frozen especially if blueberries arent in season. * summer Berries like those Jersey farmers market ones freeze up real nice for a winter surprise later.

Apples apples apples what can say , they never let me down when I need them . Apples are perfect for baking due to the fact that if done right and not over cooked/baked they will hold a nice structure and crunch.  I Chose apples for the sole reason of they hold up and add texture. It does depend on what type of apples you use,  but honestly Red macintosh and granny smiths work best! 

The original thought and test was done with fresh strawberries  which reduced in size and Was totally mushy . Maybe if i left them whole or just cut in half they woukd hold up better.  Anyway blah blah blah back to the recipe. 

Ingredients 

3 Large Red Macintosh Apples peeled, cored, sliced, quatered 

2 cups Blueberries

1/2 cup granulated sugar 

2TBS Lemon juice

Zest from that lemon

1/4 cup Water 

1 whole vanilla bean split and scraped. 

Cobbler 

2 TBS goat cheese 

1/2 cup All Purpose flour 

1/3 cup cornmeal 

1/8 granulated sugar 

1 TBS baking powder

1/8 salt

3 TBS butter unsalted, cold and cut into peices 

1/3 heavy cream and some for brushing the Top

a few sprigs of terragon chopped 

Whipped cream

Heavy Cream

granulated sugar 

Ground black pepper

Chopped fresh terragon

Pre heat oven 350°F 

Place Apples, Blueberries, sugar,  water, lemon juice, zest and vanilla bean in a medium sauce pan. On medium – high heat. Stir. Bring to boil, until apples are tender, about 5-7 minutes. Liquid becomes syrupy . Discard vanilla bean and set pan aside. 

Cobbler Dough 

Place flour, cornmeal, salt, baking powder,  and sugar in a food processor. Pulse a few times to mix. Remove lid . Add the cold butter slices. Blend until broken down, think of sand. Slowly stream in heavy cream until dough forms into a ball. Take dough from m processor.  Gently fold In goat cheese and terragon. Don’t over work chesse should be visible and in nice size pieces.  Roll into small medium balls. Pat flat. Place on top of fruit  filled Ramekins.  

Place ready cobblers on a baking sheet and bake for 25 -30 minutes . Stick a toothpick in center to test doneness.  Let rest . Serve warm with Black pepper terragon whip.  * I have eaten these standing in my kitchen with the refridgerator door open and they were just as amazing cold the next day. 

Whipped cream 

Place mixing bowl and whip handle in freezer.  The colder the better . Add heavy cream and sugar. Start whipping slowly then up to med high speed. Add ground black pepper and terragon.  Place in pastry bag and pipe a dollop on top of cobbler. 

Pumpkin-Vanilla Protein Muffins

I recently discovered that my Hardcore fitness could finally eat my baked goods and not feel guilty.

For a friends recent Birthday and Going Away gift I made her Pumpkin-Vanilla Protein Muffins.
I couldn’t get over how tender and light they came out.  I thought for sure they would be dry and flavorless.
There are many amazing healthy recipes out there , some get complicated with many ingredients others omit so may ingredients they are boring.
I wanted the flavor to be there and the health. 
Try these out! 

Pumpkin-Vanilla Protein Muffins
    
1 cup all purpose flour
1/4 cup whole wheat flour
1/2 cup oat flour ( oats buzzed up in food processor )
1/2 cup whey vanilla protein
1 1/2 teaspoons baking soda
1 1⁄2  teaspoon kosher salt
1 1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
Nutmeg I used one whole ,grinded on a micro plane
1 cup of light brown sugar
2/3 cup coconut oil
1/2 water ( room temperature )
3 eggs (room temperature )
1 can of pumpkin puree ( not pie mix

Pepita Seeds, sugar and cinnamon for tops .

Directions

Preheat oven 350 degrees Fahrenheit.
Place paper baking cups in 24 regular size muffin tins.
In a large bowl , mix flours, protein,  salt, baking soda, cinnamon,  nutmeg,  ginger. Whisk together set aside.
In another bowl  stir sugar, coconut oil, water,eggs with whisk.
Stir pumpkin into bowl with liquids.
Add to flour mixture,  stirring just until just moistened.
Evenly distribute the batter.
Bake 25 minutes
Cool for 5 minutes in tins.
Release and let cool on rack.

My amazing Hardcore Workout partner on Fridays!!!! Maureen 

Hootenholler Cake 

The Amazing thing about this quick bread it will last more then a few days, wrapped on Foil . The flavor enhances by the day . 

  • ¼ cup bourbon
  • 8 tablespoons unsalted butter, plus more for greasing the pan
  • 1 cup flour, plus more for pan
  • 1 cup sugar
  • 3 large eggs, beaten room temp
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon grated nutmeg
  • ¼ cup milk room temp
  • ¼ cup molasses
  • ¼ teaspoon baking soda
  • 1 cup raisins , Chilean or golden 
  • 1 cup chopped pecans,almonds or walnuts 
    1. preheat the oven to 300 degrees. Butter and flour an 9 × 5 loaf pan.
    2.  Using a wooden spoon or rubber spatula  cream the butter and sugar until light and fluffy. 
    3. add the beaten eggs, a little at a time.
    4. Mix together the flour, baking powder, salt and nutmeg, and add to the batter. Then mix in the milk. Combine the molasses and baking soda and mix into the batter. To help prevent the raisins and pecans from sinking, dust them with flour, shaking off excess. Mix them, along with the bourbon, into the batter until combined. Transfer to the loaf pan and bake until a toothpick inserted into the center comes up clean, 1 3/4 to 2 hours.
    5. Adapted from “The Southern Heritage Cakes Cookbook ” 
    6. Some changes were made.

Olive Oil Cake

3large eggs (room temperature ) 1 cup granulated Sugar 1 1/2 cup whole milk (room temperature ) 1 cup Good Quality Extra Virgin olive oil 1 1/2 cup A.P.Flour 1/2 Coarse Ground Cornmeal 1/2 teaspoon…

Source: Olive Oil Cake

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