Sunday Dinner

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Swiss Cheese Relish

Cornbread Crostini

 Glazed Ham Steaks

Creamy Corn Pudding Soufflé

Buttermilk Biscuits

Sliced Tomatoes

Raspberry Chiffon Pie

I certainly didn't plan very well for tonight's Sunday dinner.  I was hoping for a sunny day to enjoy the last of the summer vegetables and some grilled ham steaks. **Cue the cool and rainy afternoon on the travel soccer field** We actually are in dire need of a day like today so, I will make a simple adjustment and just throw the ham in a cast-iron skillet instead of the grill.  Hot buttermilk biscuits and warm corn pudding soufflé will help take the edge off the cool, rainy weather.  And as for the raspberry pie... I don't really think I need to say much about a good pie, but I will.

Raspberries are the last of the summer berries and make for a nice transition into Fall.  It's kind of a change of seasons pie for me and perfect for a late summer dessert.  A layer of flaky pastry filled with a fresh berry layer, followed by a creamy chiffon layer, and then topped with sweetened whipped cream is a forkful of goodness on any kind of day.

*Note-- You'll note in the recipe that I use a packet of stabilizer for the whipped cream topping.  Weekends get a little busy around here so I try and make as much of our Sunday dinner menu in advance.  The stabilizer helps keep the whipped cream topping from weeping so I can make it the day before.  And since we don't usually finish the entire dessert on Sunday, it also helps keep it for a day or two in the refrigerator.

Sunday Dinner one year ago

Sunday Dinner two years ago

Raspberry Buttermilk Coffee Cake

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Time for brunchalicious recipe number two.  This time it's on the sweet side of the menu.  This raspberry buttermilk coffee cake has everything you could want in a brunch treat.  It is a light and tender coffee cake, making it the perfect sweet companion for hearty, savory dishes.  The slightly crunchy top of the cake gives way to a tender interior containing just the right amount of tangy raspberry goodness.  It is equally delectable served warm or at room temperature.          

Meyer Lemon Molten Cakes with Raspberries and Cream

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When planning holiday or entertaining menus, I always start with dessert first.  Why? I have an arsenal of sweet recipes to choose from and it is always hard to narrow it down to the right one.  And it can be the more labor intensive part of the meal with the creaming of butter and sugar, the rolling of the dough, the baking, the frosting, on and on... Having said that, this recipe was not hard to decide on and it comes together in no time with just a whisk and a bowl.

However, before I talk about it I want to give you a little background.  My children and I are visiting my parents in Charleston, S.C. this week during their Spring Break vacation.  Unfortunately, my husband is not able to travel with us.  Since we will not be home to spend Easter with him, I made an Easter celebration dinner on Monday before I left.  He's happy to have leftover ham sandwiches while I am gone and I am happy that I have some of the recipes to share with you. 

I first made this last year and it was good, but I knew I could make it better.  After a reader (shout out to Bobbi☺) reminded me that I needed to finally share the recipe, I put it on my springtime menu to-do list. I knew it would be the perfect ending to our Easter meal.  

I am sure many of you are familiar with the popular chocolate molten lava cakes. Well, this is a unique and wonderful twist to that concept.  The original recipe called for lemon curd, but I prefer the balanced tartness of Meyer lemon curd.  I used some from a batch of homemade, but you can substitute store-bought with good results.  Raspberries and lemons go hand-in-hand for a sweet pairing.  A dusting of confectioners' sugar and a dollop of sweetened whipped cream help to finish the dessert.  Although not pictured, after one bite I knew there was one more layer that would really make this dessert sing.  A batch of Red Currant-Raspberry sauce in the freezer sealed the deal.  The bonus to this recipe is that the batter can be prepared and refrigerated up to 24 hours in advance.  So you can bake these while dinner is on the table, then impress your guests with these individual cakes.

Chocolate-Raspberry Torte

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Don't let the relative lack of height fool you.  This torte packs all of the chocolate and raspberry flavor you can handle into its two dense layers.  Notice the size of the slice.  That is just about right to satisfy the dessert craver after a nice meal.  But believe me, you'll want to have another for breakfast the next morning when you open the fridge and catch the gleam shining off the chocolate ganache.

Speaking of the ganache-- I used Chambord in lieu of an extra tablespoon of cream in the ganache.  I really wanted to highlight that chocolate-raspberry pairing.   The promise of the raspberry jam mixture between the chocolate layers might be enough to have you thinking about this torte at any hour.  No matter what time of day it is enjoyed, whoever gets a piece is sure to delight in the fruits of your labor.

Raspberry-Fig Crostata

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This is my farewell to summer/hello to fall dessert.  Raspberries are the last of the summer berries to go and figs, with their unique taste and texture, are a delicious late harvest fruit.  When baked together, the combination is delightful.

The original dough is a little hard to work with, so I chose to use a different dough--a sweet pasta frolla, to be specific.  Spiced with lemon zest, orange zest and a little cinnamon, the dough highlights the flavors of the fruits perfectly.  Half of the fruit is first cooked on the stove-top, then mixed with the fresh fruit before filling the dough lined tart.  A simple alternating of lattice strips makes for a beautiful presentation.  Cooled to room temperature, dusted with a bit of confectioners' sugar and served with a scoop of vanilla ice cream if you like (my family likes☺), this is a tasty way to enjoy the late summer season.

Sunday Dinner

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Marinated Mushrooms

Feta and Roasted Red Pepper Spread

Tuscan Grilled Chicken

Roasted Vegetable Panzanella
Fresh Corn Risotto

Red Currant and Raspberry Meringue Torte

It is that time of year when the garden is bursting with juicy red raspberries and bright red currants.  The kids have picked enough that I was able to make this dessert for dinner tonight.  It is like a giant macaroon that is baked in a biscuit like crust.  The top of the meringue is perfectly crisp and the interior is bursting with the red jeweled fruits.

Since it is not too sweet, I like to serve it with lightly sweetened whipped cream and this red currant-raspberry sauce.  I even made enough sauce to freeze for a Sunday dinner dessert down the road☺.

Sunday Dinner one year ago

Mini Raspberry Swirl Cheesecakes

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Normally I post a Sunday dinner menu for the weekend, but this Sunday I will not be able to spend a normal amount of time in my kitchen.  We are having a little celebration with family today and I will be bringing this sweet treat to share.  

I brought these to a neighborhood graduation party a few weeks ago and I made several batches of them.  Due to the amount I needed to make, I wanted to make the recipe simpler.  I took a cue from a Cook's Country recipe and used a store bought shortbread cookie in lieu of the original graham cracker crust.  I have to say, I liked this version better than the graham cracker.  The shortbread flavor paired really well with the raspberry flavor.  The graham cracker flavor can sometimes overpower the overall flavor profile of a cheesecake.  But that is just my opinion. What was the opinion of the other guests?  Let's just say that not a single cheesecake was left.  I even had a neighbor who claims he doesn't care for cheesecake polish off three of them.  (Don't worry Ron, your secret is safe with me☺).

Below are a few step-by-steps to help you with the baking process.

Line your muffin tins with 32 cupcake liners and place one shortbread cookie in the bottom of each cup.  I know 32 is an odd number for a recipe, but just ask your neighbor to borrow an extra muffin tin if you need one.

Once the raspberry mixture and cream cheese mixture are made, spoon three tablespoons of the cream cheese mixture into each cup.  Then dot 1/2 teaspoon (total for each cheesecake) of the raspberry mixture in several dots on top of the cheesecake filling.

Using a toothpick or skewer, swirl the raspberry mixture through the cheesecake filling to create a marbled effect.

Bake at 325° F for 22 minutes, or until the filling is just set.  The cheesecakes will looked puffed, but they will sink slightly once cooled.

Printable Recipe

Mini Raspberry Swirl Cheesecakes
makes 32

For the Crust
32 Keebler Simply Sandies

For the Raspberry Coulis
6 ounces fresh Raspberries
2-4 Tablespoons granulated sugar, depending on the sweetness of the berries
1 teaspoon freshly squeezed lemon juice

For the Filling
2 pounds cream cheese, at room temperature
1 1/2 cups granulated sugar
1/8 teaspoon kosher salt
2 teaspoons pure vanilla extract
4 extra large eggs, at room temperature

Preheat the oven to 325° F.  Line standard size muffin tins with paper liners and place one cookie in the bottom of each cup; set aside.

In the bowl of a food processor, puree the raspberries, 2 tablespoons of sugar, and lemon juice until completely smooth.  Strain the mixture through a fine-mesh sieve set over a bowl.  Taste for sweetness, adding more sugar if necessary.  Discard the seeds and set the coulis aside.

In a clean bowl of a food processor, puree the cream cheese, sugar, salt, vanilla, and eggs until completely smooth.  Spoon three tablespoons of the cream cheese mixture into each cupcake liner on top of the cookie.  Dot a 1/2 teaspoon of raspberry coulis (total) in a few dots over the cheesecake filling.  Use a toothpick or wooden skewer to lightly swirl the raspberry coulis to create a marbled effect.

Bake the cheesecakes until the filling is set, about 22 minutes, rotating the pans halfway through baking.  Transfer to a wire rack and cool to room temperature.  Carefully remove the cheesecakes and transfer to a rimmed baking sheet.  Refrigerate for at least 4 hours before serving.  Enjoy!

Source: Adapted from Cupcakes by Martha Stewart

Raspberry Sherbet

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Contrary to the conditions outside right now, it was a hot one this past Sunday and the last thing I wanted to do was to turn on the oven.  Wanting to make sure our meal ended on a sweet note, I looked to my ice cream maker for this dreamy sherbet.

FAQ-- What's the difference between a sherbet and sorbet?  You'll probably get a few responses, but in my book a sherbet is made with milk or some other type of dairy, like the buttermilk in my Peach Cobbler Sherbet.  A sorbet, on the other hand, is made without any milks or cream.  Both are easy to prepare because very little to no cooking is required.  In fact, since the ingredients I used were already cold, I was able to churn it immediately in my ice cream maker, unlike most ice creams where the custard base needs to be cooked and cooled before churning.

If you are a regular reader, you may know that I like to use a little trick in most homemade frozen dessert recipes.  A little liqueur added in the mixture keeps it from freezing rock hard.  It can be omitted without too much sacrifice on flavor.  

*P.S.-- Drink remaining liqueur and have a slurred debate with a fellow imbiber on the correct pronunciation of the word sherbet ☺.

Raspberry Chocolate French Macarons

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Ah...French Macarons (not to be confused with macaroons).  I fell in love with these delicate pastries years ago when my husband and I vacationed in... not France, but Seattle of all places.  There is a wonderful French bakery in Pike's Place Market called Le Panier.  I was lured in by the aroma of fresh baked bread, but once I entered, I naturally made a bee line for the pastry case.  There they were, all lined up like little soldiers.  Since I couldn't decide on which flavor to indulge in, I chose one of each.  What was the first bite like?  Hmmm-- bliss, love, and all was good in the world.  The outside was crunchy, the inside a gooey marshmallow heaven.  It was from that moment that I was bitten by the macaron bug.

Many people seem to get overwhelmed while making or even considering making these pastries.  I can understand why.  I have had a few trials and errors.  They are a bit fussy, mainly due to measuring and humidity.  And unless you are baking in a controlled environment, do not even attempt making these on a hot and humid day.  The batter is a meringue and meringues don't like moisture.  I think the most important information I can give you about making your own macarons is that it takes patience and practice.  

There seems to be hundreds of different recipes for macarons, but I have honed in on the one that works for me and my kitchen and I hope it works for you.  I have included some step-by-steps to help you and I will discuss some pointers to help you along the way.  I will start by saying that a kitchen scale is key.  You need to weigh your ingredients.  

I use extra-large eggs (as I do in all my cooking) in my macarons and they usually weigh in at 99 grams, but as you can see in this picture, a chicken cut me short, but that little bit didn't make a difference in the end result.  I also age the egg whites in the refrigerator to draw out a bit of moisture.

Up next-- 200 grams of confectioners' sugar. Then-- 

110 grams of almonds.  They can be blanched, sliced, slivered, or ground.  You also need 35 grams of granulated sugar, but I forgot to take a picture of that alone on the scale.  ☺.

Blend the almonds and confectioners' sugar in the bowl of a food processor until finely ground.  This will take a few minutes.  Use your fingers to make sure there are no big lumps.  If you use finely ground almonds and confectioners' sugar, a food processor is not necessary, but you do need to make sure they are thoroughly blended.  (Note--if you are using powdered food coloring, add it at this time)

Using a stand mixer or a hand-held whisk, beat the egg whites on medium until foamy.  With the motor running, gradually add the granulated sugar a little at a time.  

Then continue to beat until fluffy white peaks form.  You do not want dry, over beaten whites.  (Note--if you are using gel food coloring, add it at this time)

Now comes the scary part.  Add the ground almond mixture all at once to the egg whites.  Using a rubber spatula, fold the almond mixture into the whites.  At first, you will think-- "there is no way this is going to work", but keep on going.  The mixture will become thick and sticky and the whites will deflate.  This will take about 1 minute or about 50 strokes.

You want the mixture to fall off the spatula in a molten mass, but not be runny like soup.

Fill a pastry bag fitted with a wide, round tip ( I use Ateco #808) with the meringue batter.  I place mine in a wide mouth jar or glass with the tip pointing up to keep the batter from oozing out.

Pipe circles about 1 1/2 inches wide (I count to three when I pipe each cookie) onto a silicone mat or...

silcone coated parchment paper that is unbleached and chlorine free.  Using regular parchment paper will warp the bottom of your cookies.  Once piped, give the cookie sheet a good smack on the counter top to release any large air bubbles.

This next step is critical for the purpose of giving your macaron a smooth, shiny top and those signature feet on the bottom.  Let the macarons age for at least 30 minutes and up to an hour.  They should not be sticky or tacky.  

When it comes to oven temperature, this is where it might take practice if you don't know your oven.  Some ovens are hotter than others and will brown them before they have dried out.  I have good results when my oven is preheated to 295° F, but a range from 280° F - 300° can be used.  I bake them for 16 minutes and they come out...

with pretty little footsies!  Now let the cookies cool completely on the baking sheets.  Don't even try to pick one up.  Go out, run an errand, or read a magazine from front to back, just don't touch the cookies!

Once cooled, they release easily from the sheets.  This is the bottom of one from the silicone mat (my personal preference) and

this is the bottom of one from the parchment.  See? Still good.

Macarons come in all flavors and are filled with an assortment of fillings. I am sharing a raspberry chocolate ganache today.  Flip the macarons over and match them up with a similarly sized partner.

Spoon the filling onto the bottom of half the cookies or fill a pastry bag. 

 I fit my pastry bag with the Ateco #808 tip and pipe kisses of filling onto the bottom of half the macarons.

Sandwich the halves together and give a very gentle press to even out the filling.  The cookies can be eaten now, but personally, I think they are better once the filling has softened the bottom of the cookie halves.  They can also be kept in an airtight container in the refrigerator for up to a week or even in the freezer (make-ahead!) for up to a month.  Just let them come to room temperature before serving.

Et Voilà!  Go ahead and pat yourself on the back.  You saved yourself a trip to France...or Seattle☺.

Now here comes the fun part for me (and one of you).  I couldn't post this recipe without giving away a vital component for macaron making to a lucky reader or follower.  I am giving away an OXO Good Grips kitchen scale.  This scale comes highly recommended by the testers at Cook's Illustrated.  I could not agree more.  I use it and I love it. 

Photo from Bed, Bath, and Beyond.com 

It has an 11-pound capacity. It features a zero-out function allowing you to measure multiple ingredients in the same bowl.  It has an optional back light for those of you who bake in the dark☺, and it has a pull out display when you are measuring large, bulky items.  

So, for a chance to win this super-duper piece of kitchen equipment, here are the rules----  Leave a comment with your name (anonymous comments will not be considered as part of the giveaway) on this post telling me what you would make first with your new kitchen scale.  If you already have one, go ahead and enter anyway, then share it with a friend or loved one who enjoys creating yumminess in their kitchen.  For a second chance to win, like or follow The Galley Gourmet on Facebook then come back here and leave me another comment telling me that you do or did.  A winner will be chosen at random using a random number generator.  This giveaway, sponsored by me, begins on Friday, May 11 and will be open until Tuesday, May 15 (open to U.S. and Canadian residents only).  The winner will be announced next Thursday, May 17 and asked to contact me via e-mail so I can send the lucky winner their prize.

*This giveaway is now closed*

One last thing-- if you are a regular reader, you know that I share our Sunday dinner menus.  Being that it is Mother's Day this Sunday, I am going to take the day off from blogging and be with my family, but we will still be having a delicious Sunday dinner☺.

Lamingtons

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Finally, another magazine tear-out that I can dispose of.  The page that is, not the recipe.  In fact, this is a recipe that I will visit more often (with variations) in the future. With Easter and Spring celebrations around the corner, I thought this would be a lovely recipe to share.  A batch of these cakes set out on a dessert buffet would certainly be well received.

Lamingtons are popular items at Australian bake sales and church events.  They deliver a combination of flavors sure to intrigue the taste buds of the lucky grabber. They are made from a basic sponge batter with a layer of jam or cream that is sandwiched between two cake halves.  Once chilled and cut, they are dipped in a thin chocolate icing and rolled in coconut.  A more traditional version would be to use unsweetened, dessicated coconut, but I happen to love the taste and texture of shredded, sweetened coconut. Due to the light crumb of the sponge cake, the jam layer and chocolate icing are absorbed into the cake keeping the cake moist for several days.

Speaking of days, the cakes should be baked, cooled, and filled with the jam at least a day in advance so they can be frozen before icing.  I like to freeze the entire cake slab before cutting.  This allows for a clean cut and keeps the jam layer from oozing.  The original recipe called for strawberry jam, but I am particularly fond of a chocolate/raspberry combo.  You can use any jam of your preference.  Come to think of it, apricot would be quite nice.

Whether you enjoy them on a plate with a fork paired with a cup of tea, in a bowl with a scoop of ice cream (not traditional, but preferred), or eaten casually out of hand with your fingers and a napkin, these tasty cakes should be enjoyed everywhere and not just down under.

Chocolate Raspberry Ganache filled Meltaways

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If you enjoy a cappuccino or espresso after a meal rather than a cocktail, this little treat will be a cozy companion to that cup.  These cookies are crisp, yet delicate and tender.  They are filled with a chocolate ganache that is flavored with raspberry jam. 

This is a somewhat simple cookie that is loaded with flavor.  Both the cookie dough and the ganache are piped.  Therefore it is very important to spoon and level your flour and cornstarch.  Do not scoop the flour directly from the container or bag that you keep it in.  Too much will result in a dough that is too stiff to pipe.  To retain their piped shape, the cookies are  frozen for about 20 minutes or overnight.  The unfilled cookies can be frozen for up to a month.  Thaw and fill when ready to serve.  These are perfect for a last minute get together or unexpected craving for butter and chocolate ☺.

Chocolate Raspberry Truffle Cocktail

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You've just had a delicious dinner for two.  Everything turned out just right.  Now for the perfect capper to round out a rich, rewarding, in-home dining experience.  It's a treat inside of a digestif. Chocolate and raspberry lusciousness is accentuated with a creamy top and a nice dusting of cocoa on the rim of the glass for a truffle-like kiss.  You might want to make four:)

Sunday Dinner

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Fried Cheese Balls with Chili Mayonnaise

Turkey Meatloaf

Baked Cheese Grits

Southern Green Beans

Raspberry Cream Cheese Tart

Another Sunday and another menu of good comfort food. The featured recipe today is dessert. I have had this recipe for over fourteen years. My first encounter with it was at my bridal shower that was hosted by my then future mother-in-law. I can't remember what else was served on that day, but I have never forgotten about that tart. In fact, I didn't leave the house until I got that recipe.  (I still have it on a blue post-it note with old baking stains).  Not only is it pretty to look at, but it is pretty tasty to eat.  You get all the flavors of a cheese cake without all the heaviness and guilt (o.k., maybe a little).  Topped with fresh raspberries and raspberry jam glaze, the combination is superb!  Trust me-- once you make this tart you will get asked for the recipe just like I asked for it many years ago.

Sunday Dinner

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Hickory Bacon and Roasted Corn Gougères

Roast Chicken
Caramelized Shallots

Potato Gratin with Tomatoes, Gruyère, and Thyme

Simple Green Salad

Yogurt Cake with Currant-Raspberry Sauce

With freshly picked ripe red raspberries and jewel-like currants from my garden, there was only one thing to make for dessert this Sunday.

This cake was featured in the last August issue (2009) of Gourmet magazine.  Once I made it and, most importantly, tasted it, I knew that I would be making it again and again. The cake is made with plain yogurt, which makes for a tender and tangy cake.  A sweet, thick white icing is poured over top and it is served with a fresh currant-raspberry sauce.  After two weeks away at camp, I knew this summery cake would be well received and appreciated by some happy-to-be-home campers.

Sunday Dinner

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Brie, Apricot, and Lavender Fillo Cups

Roasted Leg of Lamb

Flageolets with Garlic Confit

Simple Salad

Country Bread

Raspberry-Swirl Angel Cake with Crème Fraîche

 

Recently, my mother and I went on one of our "playdates".  These are times where we can walk for good health, talk for good measure, and shop for fun kitchen treasures.  The book, Chicken and Egg by Janice Cole, where this recipe came from, is our latest treasure.  Standing in the back of the store, we each had a copy in hand.   Flipping through its pages, I got to page 131 and declared, "SOLD"!  She was on the same page.  I looked at her and said,  "I love you and I want you to have this".  My mother looked at me and said, "I love you too and want you to have this".  We made our purchases, exchange our treasures, and gave each other a big hug and kiss and laughed.

I am not able to be with my mother this Sunday for Mother's Day.   To honor her, I wanted to make the recipe on page 131.  It is a delicate angel food cake that has a sweetened raspberry purée swirled throughout.  Sliced and served with a whipped crème fraîche-- it is angel food cake kissed by the heavens.  My only changes were to add a bit of fresh lemon juice to the raspberry purée and, wanting to keep that "pretty as the picture" raspberry-swirl look, I layered the purée between the cake batter and dragged a long, thin knife throughout to create the swirl.  I also made enough purée to have extra to serve on the side.  These changes made for one beautiful cake that tastes as good as it looks. The crème fraîche might SEEM like it could be optional, but hoo-boy does it ever bring it to the next level of goodness.  The only thing that would make this cake better is if I had my mom with me to enjoy a slice or two.

Happy Mother's Day, Ma.  

Every time I open this book I will think of you.

Love, Cole