Gougeres

On our recent trip to Oregon, we visited the famed Ponzi Vineyards.  Forrest bought me the beautiful Ponzi Vineyards Cookbook.  Part coffee table book, wine pairing guide, and cookbook, there are so many recipes that I can’t wait to try!
Gougeres are savory versions of puff pastry.  They pair perfectly with wine and serve as an excellent passed dish for a party.

Gougeres
Adapted from The Ponzi Vineyards Cookbook
Ingredients

• 5/8 cup water
• 4 tbsp butter
• 1/2 cup all purpose flour
• 2 eggs
• 1/2 cup coarsely grated Gruyere cheese
• Salt, to taste
• Fresh chopped herbs

Directions
Preheat oven to 375.
In a saucepan, combine water and butter, bring to boil.  Remove saucepan from heat, add the flour all at once and stir vigorously with a wooden spoon until the mixture is smooth.  Return to low heat, continuing to mix until the dough pulls away from the pan, feels soft, and doesn’t stick to your fingers.
Cool slightly and add the eggs one at a time, beating well after each egg.  The mixture will become smooth, with a texture similar to heavy mayonnaise.  Continue beating and cheese, salt, and herbs. 
Using a small cookie scoop, drop uniform teaspoons onto lined baking sheets.  Bake for 30-40 minutes or until golden brown.  Serve immediately.

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Pumpkin Gnocchi

I never thought I could love gnocchi more than I already did.  Then Forrest made me Pumpkin Gnocchi and I was in love.  Then I made Pumpkin Gnocchi and saw how much easier it is than potato gnocchi and I was in love. 

Pumpkin Gnocchi
Adapted from The Foodess

Ingredients

• 1 cup pure pumpkin puree
• 1 egg
• 3/4 tsp salt
• 1/4 tsp nutmeg
• 1 1/2 cup flour (approximately), plus more for hands and work surface
• 3 tbsp butter

Directions

Set a large pot of water to boil. In a medium sized bowl, combine pumpkin, egg, salt and nutmeg. Add the flour in several additions, stirring to combine. Continue adding flour until the dough is firm enough to handle, but still somewhat sticky.  I find it easier to gently knead the flour in by hand.

With floured hands, pinch off about a quarter of the dough. Roll between palms and on floured work surface to make a 1-inch thick rope. Cut rope rope into 1-inch pieces. Repeat with remaining dough.  Refrigerate dough for 30 minutes to help it hold together when boiling.

Drop gnocchi into boiling water and cook until they rise to the surface, about 3 minutes. Meanwhile, melt butter in a large, heavy saucepan. Cook, stirring frequently, until butter browns and emits small puffs of smoke.

Drain gnocchi on paper towels, then add to brown butter and stir to coat.

Serve with sauce of choice or on it’s own topped with salt and parmesan cheese.

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Roasted Beets

In the past year, beets have become a staple in our diet and in our garden.  When we want a pretty simple dinner, we pick some beets, roast them, slice them, and serve them with a salad. 

Simple Roast Beets
1/4 cup orange juice
Fresh herbs:  bay leaves, rosemary, thyme, oregano; minced
Olive Oil
4 beets
1 tsp salt
freshly ground pepper

Coat beets with olive oil.  Place in baking dish.  Add orange juice and fresh herbs.  Roast at 425 for 45 minutes or until tender.  Using a paper towel, peel skin away from beets.  Chop into desired shape and cool.

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Profiteroles with Ice Cream & Chocolate Sauce

 I remember as a kid, my Mom loved Chocolate Éclairs.  While I thought they were pretty good, when given the choice at the bakery, I much preferred the sparkly butter cookies covered with a rainbow’s worth of colors.  Looking back, I realize éclairs were always the superior choice, my childish taste buds just didn’t know it yet.

I started this recipe with the intention of making Éclairs.  I wasn’t happy with the shapes I was able to get out of the dough, and ended up with swirly poofs called Profiteroles.  I had a batch of ice cream already in the freezer, so I decided the pastry cream could wait until next time, as well.  While not the same as a creamy éclair, the Profiteroles with Ice Cream and Chocolate Sauce we the perfect introduction to a once intimidating pastry called Choux.

Choux (pronounced "shoo") are puff shells made from a thick batter of butter, flour, eggs, milk and water. The mixture is cooked on the stovetop, then piped into a variety of shapes and sizes and baked in a hot oven. The moist interior and crisp shells are ideal for savory or sweet fillings. Store the shells in an airtight container at room temperature for up to 1 day, or make them ahead and freeze for up to 1 month.

Choux
Adapted from Williams-Sonoma, Essentials of Baking

Ingredients

• 1/2 cup milk
• 1/2 cup water
• 6 Tbs. (3/4 stick) unsalted butter, cut into
  1/2-inch pieces
• 1/4 tsp. salt
• 1 cup unbleached all-purpose flour
• 4 eggs

Directions

Position 2 racks evenly in the oven and preheat to 425°F.

In a saucepan over medium-high heat, combine the milk, water, butter and salt and bring to a full boil. Once the butter has melted, remove the pan from the heat, add the flour all at once and stir vigorously with a wooden spoon until blended. Return the pan to medium heat and continue stirring until the mixture pulls away from the sides of the pan and forms a ball. Remove from the heat and let cool for 3 to 4 minutes.

Meanwhile, in a small bowl, whisk 1 of the eggs. When the batter has cooled, add the egg and beat with the spoon until incorporated. Whisk each of the remaining eggs one at a time, then stir into the batter. After each egg is added, the mixture will separate and appear shiny but will return to a smooth paste with vigorous beating. Let the paste cool for about 10 minutes before shaping.

To shape small puffs (ideal for profiteroles), fit a pastry bag with a 3/16-inch plain tip and fill the bag with the paste. For each puff, pipe about 1 tsp. of the paste onto a prepared pan, forming a mound about 1/2 inch in diameter. Space the mounds at least 2 inches apart to allow for expansion.

To shape large puffs (ideal for cream puffs), fit a pastry bag with a 5/8-inch plain tip and fill the bag with the paste. For each puff, pipe about 1 Tbs. of the paste onto a prepared pan, forming a mound about 2 inches in diameter. Space the mounds at least 2 inches apart to allow for expansion.

To shape logs (ideal for éclairs), fit a pastry bag with a 3/4-inch plain tip and fill the bag with the paste. Pipe out logs 4 inches long and 1 inch wide. Space the logs at least 2 inches apart to allow for expansion.
Bake the puffs for 15 minutes, then reduce the heat to 375°F and continue baking until golden brown, 5 to 10 minutes more for the small puffs and 15 to 20 minutes more for the large puffs and logs.

Remove from the oven and immediately prick the side of each puff or log with the tip of a sharp knife. Return to the oven, leave the oven door open and allow the pastries to dry out for 10 to 15 minutes. Transfer the pans to wire racks and let the pastries cool completely on the pans before filling.

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Petite Vanilla Bean Scones

Starbucks thinks they’re really clever, offering tiny Vanilla Bean Scones that are just big enough to make you fall in love, and just small enough to leave you wanting more.  I decided to seek out an at home version of these addictive pastries, and as always, The Pioneer Woman was there for me.

Petite Vanilla Bean Scones
Adapted from The Pioneer Woman

Ingredients

SCONES

• 3 cups all-purpose Flour
• ⅔ cups sugar
• 5 tsp baking powder
• ¼ tsp salt
• 2 sticks unsalted butter, ice cold and cubed
• 1 egg
• ¾ cups cream
• 2 tbsp vanilla bean paste

GLAZE

• 2 ½  cups powdered sugar, sifted
• ½ cups whole milk
• 1 tbsp vanilla bean paste
• dash of salt

Directions

Preheat oven to 350 degrees.
Stir vanilla bean paste into cream. Set aside for 15 minutes.
Sift together flour, 2/3 cup sugar, baking powder, and salt. Use a pastry cutter (or food processor!) to cut the butter into the flour. Keep going until mixture resembles crumbs.
Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.
Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle, about 1/2 inch to 3/4 inch thick.  Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.   Cut into scone like shapes.
Transfer to a lined cookie sheet and bake for 15-20 minutes until very lightly browned . Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.
To make the icing, stir vanilla bean paste into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Whisk until completely smooth.
With scones on a slotted cooling rack, drizzle glaze over the top. Allow the glaze to set completely, about an hour.

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Salted Caramel & Chocolate Swirl Ice Cream

For this super special ice cream dish, I made 2 batches of ice cream and gently stirred them together before full freezing to create a tasty treat.  The salted caramel ice cream takes a little extra work because you have to make the caramel, but the chocolate is SOO easy! 

Chocolate Ice Cream From Jeni's Splendid Ice Creams at Home
Ingredients

• 2 cups milk
• 4 tsp. cornstarch
• 1 cup heavy cream
• 1/2 cup sugar
• 2 tbsp. light corn syrup
• 1/4 tsp. kosher salt
• 3 tbsp. cream cheese, softened
• 1/2 cup unsweetened cocoa
• 1/2 cup brewed coffee
• 1/2 cup sugar
• 1 1/2 oz. bittersweet chocolate

Directions

1. Make the ice cream: In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. 
2. Make the chocolate sauce: Bring cocoa, brewed coffee, and sugar to a boil in a 2-qt. saucepan over high heat; cook for 30 seconds. Remove from heat and stir in chocolate. 
3. Stir sauce into ice cream base. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer's instructions. Transfer ice cream to a storage container and freeze until set.

Salted Caramel Ice Cream
From Jeni's Splendid Ice Creams at Home
Ingredients

• 2 cups whole milk
• 1 tablespoon plus 1 teaspoon cornstarch
• 3 tablespoons cream cheese, softened
• 1/2 teaspoon fine sea salt
• 1 1/4 cups heavy cream
• 2 tablespoons light corn syrup
• 2/3 cup sugar
• 2 teaspoons vanilla extract

Directions

1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
2. Whisk the cream cheese and salt in a medium bowl until smooth.
3. Mix the cream with the corn syrup in a measuring cup with a spout.
4. Fill a large bowl with ice and water.
5. Heat the sugar in a 4-quart saucepan over medium heat.  Stand over the pan of sugar with a heatproof spatula ready, but do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom with a smaller layer of unmelted white sugar on the top. When the edges of the melted sugar begin to darken, use the spatula to bring them into the center to help melt the unmelted sugar. Continue stirring and pushing the sugar around until it is all melted and evenly amber in color — like an old penny. When little bubbles begin to explode with dark smoke, give the sugar another moment and then remove from the heat. Immediately but slowly pour about 1/4 cup of the cream and corn syrup mixture into the burning-hot sugar. Be careful! It will pop and spit! Stir until it is incorporated, then add a bit more cream and stir, then continue until it is all in.
6. Remove from the heat and, stirring constantly, slowly add a bit of the cream and corn syrup mixture to the caramel: It will fizzle, pop, and spurt. Stir until well combined, then add a little more and stir. Keep adding the cream a little at a time until all of it is incorporated.
7. Return the pan to medium-high heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
8. Bring back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. If any caramel flecks remain, pour the mixture through a sieve.
9. Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the vanilla and whisk. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
10. Pour into frozen canister and spin until thick and creamy.
11. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.
12. Freeze in the coldest part of your freezer until firm, at least 4 hours.

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Vanilla Cake with Chocolate Cream Cheese Frosting

Much to my surprise, Forrest asked for a vanilla cake for his birthday.  While I typically would make Magnolia Bakery’s recipe, I decided to try something new.  Boy, was I glad I did!  This cake was so moist that had it lasted more than 3 days, it probably would have grown mold. 

Moist Vanilla Cake
Adapted from Baking Bites
Ingredients
1 3/4 cups cake flour
1 1/3 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature and cubed
1 large egg
2 egg yolks
1 cup buttermilk (I used 1 cup milk + 1 tbsp lemon juice)
2 tsp vanilla extract
Directions
Preheat oven to 350F. Butter and flour a 9-inch round cake pan and line the bottom with parchment paper.

In the bowl of an electric mixer, mix together flour, sugar, baking powder, baking soda and salt.
Drop butter into the bowl with the flour mixture. Mix on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.
In a bowl, combine egg, egg yolks, buttermilk and vanilla extract. Beat lightly with a fork until combined. With mixer on low, slowly add buttermilk mixture until combined.  Batter will be pretty thin.
Bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean, and the cake has begun to pull slightly away from the sides of the pan.
Turn cake out onto a wire rack to cool completely and peel off parchment paper before frosting.
Chocolate Cream Cheese Frosting
Ingredients
1/4 cup butter, room temperature
4-oz cream cheese, room temperature
1/4 cup cocoa powder
3 tbsp cream
1 tsp vanilla extract 
2-3 cups confectioners’ sugar, sifted
Directions
In the bowl of a stand mixer, cream together butter and cream cheese until smooth. Sift in cocoa powder and beat until smooth.
Add in cream and vanilla, along with about 1 1/2 cups confectioners’ sugar. Mix at medium speed until very smooth.
Continue adding confectioners’ sugar until frosting is thick, smooth and spreadable.

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