Shortcake aux fraises

Source : https://www.kingarthurbaking.com/recipes/strawberry-shortcake-recipe

Ingredients :

Berries

  • 2 quarts (1336g) strawberries, trimmed of their leaves
  • 1/2 cup (99g) granulated sugar
  • 2 teaspoons lemon juice, fresh preferred

Biscuits

  • 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1 tablespoon (11g) baking powder
  • 1/2 teaspoon baking soda
  • (1/4 cup (36g) buttermilk powder)
  • 3 tablespoons (35g) granulated sugar
  • 8 tablespoons (113g) cold butter or 1/2 cup (92g) cold shortening
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup (227g) milk*
  • 2 teaspoons milk, optional; for topping
  • 2 teaspoons sugar, optional; for topping

*Or substitute 1 cup buttermilk (227g) for the buttermilk powder and milk

Topping

  • 1 cup (227g) whipping cream

Directions :

  1. To prepare the fruit: 
  2. Mash 2 cups of the strawberries. Slice the remaining strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour.
  3. Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment
  4. To make the biscuits: Whisk together the dry ingredients, and work in the cold butter or shortening until the mixture is crumbly.
  5. Whisk the vanilla and egg with the milk, then add all at once to the dry ingredients and stir until the liquid is absorbed.
  6. Turn the dough out onto a lightly floured surface and knead four or five times, just until it holds together. Pat the dough out until it’s about 1/2″ to 3/4″ thick, and cut it into 2 1/2″ to 3″ circles.
  7. Place the biscuits on the prepared baking sheet, brush the tops with milk for a shiny surface, and sprinkle with sugar.
  8. Bake for 10 to 12 minutes, until the tops are golden brown. Remove them from the oven and cool for 15 minutes before serving.
  9. To assemble the shortcakes: Whip the cream until soft peaks form.
  10. Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on the remaining berries and cream.

Apple Crumble Coffee Cake

Apple Crumble Coffee Cake

Notes : J’ai ajusté les quatités pour faire une recette et demie afin d’utiliser un moule à gâteau en métal de 13″x9″

Ingredients :

  • Dry Ingredients:
    • 3 teaspoons unsalted butter
    • 3 cups all-purpose flour
    • 3/4 teaspoon fine sea salt
    • 1 1/2 teaspoon baking powder
    • 1 teaspoon baking soda
  • Crumble Mixture:
    • 2 cups finely chopped toasted walnuts
    • 1/2 cup packed light brown sugar
    • 1/2 cup white sugar
    • 1/2 teaspoon salt
    • 1 1/2 teaspoon ground cinnamon
    • 4 1/2 tablespoons unsalted butter, melted
  • Wet Ingredients:
    • 3/4 cup unsalted butter, at room temperature
    • 1 1/2 cup white sugar
    • 3 large eggs
    • 2 teaspoons vanilla extract
    • 1 1/2 cup plain yogurt
    • 3 Honeycrisp apples

Directions :

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×12-inch baking dish generously.
  2. Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
  3. Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
  4. Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
  5. Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
  6. Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
  7. Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

Gâteau au fromage au citron

Source : https://www.foodnetwork.ca/recipe/classic-new-york-cheesecake/12530/

Ingredients :

Crust

  • 1 cup graham cracker crumbs
  • 2 Tbsp sugar
  • ¼ cup unsalted butter, melted, plus extra for greasing the pan

Cheesecake

  • 4 pkg 250 gram packages of cream cheese, at room temperature
  • 1 1/4 cup + 2 Tbsp sugar
  • 3 Tbsp cornstarch
  • 2 tsp vanilla extract
  • 2 tsp finely grated lemon zest
  • 3 large whole eggs
  • 1 large egg yolk
  • 1 ½ cup sour cream (not low-fat), divided
  • 2 tsp lemon juice

Directions :

Crust

1. Preheat the oven to 350ºF.

2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.

3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.

Cheesecake

1. For the cheesecake, increase the oven temperature to 400ºF.

2. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.

3. Beat in the cornstarch, vanilla and lemon zest.

4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.

5. Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.

6. Bake the cheesecake for 10 minutes at 400ºF and then reduce the oven temperature to 225ºF and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.

7. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.

8. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.

Biscuits aux lentilles

Source : https://www.foodnetwork.com/recipes/alton-brown/lentil-cookies-recipe-1947012

Ingredients:

  • 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 8 ounces sugar, approximately 1 cup
  • 6 ounces unsalted butter, room temperature, approximately 3/4 cup
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups lentil puree, recipe follows
  • 3 1/2 ounces rolled oats, approximately 1 cup
  • 4 ounces dried fruit, approximately 1 cup (canneberges)
  • 2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup
Lentil Puree:
  • 4 ounces lentils, approximately 2/3 cup, picked over and rinsed
  • 2 cups water

Directions :

Lentil Puree:

  1. In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
  2. Yield: 1 1/2 cups lentil puree
  1. *Cook’s Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie
  2. Preheat the oven to 375 degrees F.
  3. In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
  4. In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed.
  5. Add the egg and mix until just incorporated.
  6. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined.
  7. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
  8. Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between.
  9. Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.

Pouding au tofu à la mangue

Source : https://www.ricardocuisine.com/recettes/7956-verrines-au-tofu-soyeux-et-a-la-mangue

Notes : Je me mets pas de sirop de fruits de la passion ni de fruits en morceaux.

Je remplace parfois le lait de coco par du lait de coco en poudre.

INGRÉDIENTS

  • 300 g (10 oz) de tofu soyeux
  • 125 ml (1/2 tasse) de purée de mangues non sucrée
  • 45 ml (3 c. à soupe) de jus de lime
  • 30 ml (2 c. à soupe) de lait de coco léger
  • 30 ml (2 c. à soupe) de sirop de fruits de la passion (voir note)
  • 15 ml (1 c. à soupe) de sucre
  • 1 petite mangue, coupée en dés
  • 1 fruit de la passion, la chair seulement
  • 5 ml (1 c. à thé) de zeste de lime

PRÉPARATION

  1. Au robot culinaire, réduire en purée lisse le tofu, la purée de mangues, le jus de lime, le lait de coco, le sirop de fruits de la passion et le sucre.
  2. Répartir le mélange dans des verrines ou des ramequins.
  3. Couvrir et réfrigérer 1 heure ou toute une nuit.
  4. Au moment de servir, mélanger le reste des ingrédients et en garnir les verrines.

Pacanes épicées à l’érable

Source : https://www.ricardocuisine.com/recettes/3047-pacanes-epicees-a-l-erable

INGRÉDIENTS

  • 60 ml (1/4 tasse) de sirop d’érable
  • 5 ml (1 c. à thé) de poudre de chili
  • 2,5 ml (1/2 c. à thé) de poudre d’oignon
  • 1 ml (1/4 c. à thé) de poudre d’ail
  • 1 ml (1/4 c. à thé) de poivre de Cayenne
  • 1 ml (1/4 c. à thé) de cannelle moulue
  • 1 ml (1/4 c. à thé) de sel
  • 500 ml (2 tasses) de demi-pacanes

PRÉPARATION

  1. Placer la grille au centre du four. Préchauffer le four à 180 °C (350 °F).
  2. Tapisser une plaque de cuisson de papier parchemin.
  3. Dans un bol, mélanger le sirop, les épices et le sel. Ajouter les pacanes et bien les enrober.
  4. Répartir les pacanes sur la plaque et cuire au four environ 15 minutes en remuant toutes les 5 minutes, jusqu’à ce quelles soient bien grillées.
  5. Laisser refroidir.

Crumble aux cerises

Source : https://www.bonappetit.com/recipe/cherry-biscuit-cobbler

Note: J’ai remplacé les cerises par des bleuets congelés et je n’ai pas mis de cannelle ni d’essence d’amande dans la préparation de bleuets.

Ingredients :

Biscuits

  • ¼ cup granulated sugar
  • 1 Tbsp. baking powder
  • 2 tsp. finely grated lemon zest
  • 1 tsp. kosher salt
  • 2 cups all-purpose flour, plus more for surface
  • ½ cup (1 stick) chilled unsalted butter, cut into pieces
  • 1⅓ cups chilled heavy cream

Filling and Assembly

  • 2 lb. fresh (or frozen) sweet cherries, pitted
  • ½ cup granulated sugar
  • ¼ cup fresh lemon juice
  • 3 Tbsp. cornstarch
  • ½ tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • ¼ tsp. kosher salt
  • 3 Tbsp. unsalted butter, melted, slightly cooled
  • 2 Tbsp. raw sugar
  • Vanilla ice cream or softly whipped cream (for serving)

Special Equipment

  • A 1½”-diameter cookie cutter

Direction :

Biscuits

  1. Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl.
  2. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea.
  3. Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).
  4. Turn out dough onto a generously floured surface. Pat into a ¾”-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking.
  5. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other.
  6. Dust with flour and press down on stack with a rolling pin to flatten to a workable height.
  7. Roll out to ½” thick, dusting with more flour as needed.
  8. Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.

Filling and Assembly

  1. Place a rack in middle of oven and preheat to 400°.
  2. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl.
  3. Scrape filling into a 2-qt. baking dish or 9″-diameter cake pan with 2″ sides and press down on it firmly to compact.
  4. Place on a foil-lined baking sheet.
  5. Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps.
  6. Brush generously with butter; sprinkle with raw sugar.
  7. Bake cobbler 10 minutes.
  8. Reduce heat to 350° and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more.
  9. Let cool slightly.
  10. Serve cobbler with ice cream.

Clafoutis aux poires

Source : https://foodwishes.blogspot.com/2019/09/pear-clafoutis-almost-as-good-as-it.html

Notes : Donne 8 portions.

Je ne mets pas d’essence d’amande et seulement 1 c.à thé d’essence de vanille.

J’utilise mon moule à pizza, ça permet de mieux dorer qu’un plat en verre.

Ingredients:

  • 2 tablespoons soft unsalted butter, divided (one for pan , one for top)
  • 3 generous cups thinly sliced sweet, ripe pears
  • 1/2 cup lightly toasted sliced almonds

For the batter :

  • 3 large eggs
  • 1/3 to 1/2 cup granulated sugar depending on fruit’s sweetness
  • 1 1/4 cup whole milk
  • 1/4 teaspoon fine salt
  • pinch freshly grated nutmeg
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2/3 cup all-purpose flour

Préparation :

  1. Préchauffer le four à 350 F.
  2. Beurrer le moule.
  3. Faire griller les amandes.
  4. Mélanger tous les ingrédients de la batter.
  5. Déposer les poires en tranches dans le moule. Conserver 12 tranches de poires les plus belles pour déposer sur le dessus.
  6. Verser le mélange sur les poires.
  7. Déposer les 12 tranches de poires réservées sur le dessus de la préparation.
  8. Saupoudrer les amandes.
  9. Badigeonner de beurre les tranches de poires du dessus et saupoudrer un peu de sucre par la suite.
  10. Cuire au four à 350 F environ 45 minutes ou jusqu’à ce que les fruits soient mous, la costarde bien cuite et les rebords dorés.
  11. Laisser refroidir quelques heures au frigo avant de manger.

Tarte aux tomates

Source :https://foodwishes.blogspot.com/2019/08/cherry-tomato-cheese-galette.html

Note : for one 12-inch pizza pan sized galette. La tarte est meilleure tiède ou froide.

J’ai utilisé 125g de fromage de chèvre frais et 125g de fromage à la crème.

For the dough:

  • 1 1/3 cup all-purpose flour
  • 2 tablespoons corn meal
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter, cubed, frozen
  • 1 tablespoon cider vinegar
  • 1/4 cup ice water

For the filling:

  • 8 ounces soft goat cheese or other fresh cheese
  • 1 egg yolk
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon
  • freshly ground black pepperpinch of cayenne
  • 2 tablespoons sliced basil

For the rest:

  • 3 cups cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon
  • sea salt to sprinkle over the top once cooled, optional

Directions :

  1. Mélanger les ingrédients secs de la pâte. Puis, couper le beurre dans la pâte pour obtenir une consistance de corn meal. Ajouter le vinaigre de cidre et l’eau glacée. Former une boule et laisser refroidir une heure au frigo avant de rouler la pâte environ 12 po.
  2. Préchauffer le four à 425 F.
  3. Mélanger tous les ingrédients du filling. Etendre sur la pâte jusqu’à 1 1/2 po du bord.
  4. Mélanger les tomates avec l’huile d’olive et la moutarde de Dijon. Déposer sur le mélange de fromage avec une cuillère trouée pour éviter le surplus de liquide. Prendre soin de placer les tomates face coupée vers le haut.
  5. Brosser la pâte avec le blanc d’oeuf restant et saupoudrer la tarte de parmesan râpé avant de faire cuire.
  6. Cuire pendant 30-35 minutes or jusqu’à ce que la tarte soit dorée.
  7. Laisser refroidir avant de manger tiède ou froide.

Sorbet au citron

Source : https://www.ricardocuisine.com/recettes/7901-sorbet-au-citron

Ingrédients :

  • 375 ml (1 1/2 tasse) d’eau
  • 370 g (1 3/4 tasse) de sucre
  • 2 citrons, le zeste râpé finement
  • 375 ml (1 1/2 tasse) de jus de citron

Préparation :

  1. Dans une petite casserole, porter à ébullition l’eau avec le sucre et le zeste de citron jusqu’à ce que le sucre soit dissous.
  2. Au-dessus d’un bol, passer le sirop au tamis.
  3. Ajouter le jus de citron.
  4. Couvrir et réfrigérer 2 heures ou jusqu’à ce que le mélange soit complètement refroidi.
  5. Verser le mélange dans la sorbetière.
  6. Turbiner de 20 à 30 minutes ou selon les instructions du fabricant, jusqu’à ce que le sorbet soit pris.
  7. Transvider dans un contenant hermétique et congeler 5 heures ou jusqu’à ce qu’il soit ferme. Laisser tempérer quelques minutes avant de servir, au besoin.