orange pie from the vanilla bean baking book

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Baked / baking / Dessert / Pie / Sweets / Tart

Orange Pie from The Vanilla Bean Baking Book Orange Pie from The Vanilla Bean Baking Book Orange Pie from The Vanilla Bean Baking BookOrange Pie from The Vanilla Bean Baking Book Orange Pie from The Vanilla Bean Baking BookOrange Pie from The Vanilla Bean Baking Book Orange Pie from The Vanilla Bean Baking BookOrange Pie from The Vanilla Bean Baking BookOrange Pie from The Vanilla Bean Baking Book

Orange Pie from The Vanilla Bean Baking BookOrange Pie from The Vanilla Bean Baking BookOrange Pie from The Vanilla Bean Baking Book Orange Pie from The Vanilla Bean Baking Book Orange Pie from The Vanilla Bean Baking BookOrange Pie from The Vanilla Bean Baking Book Orange Pie from The Vanilla Bean Baking BookOrange Pie from The Vanilla Bean Baking Book Orange Pie from The Vanilla Bean Baking Book

ORANGE PIE // From The Vanilla Bean Baking Book by Sarah Kieffer
Makes 8 to 10 servings

-I almost doubled Sarah’s recipe to make a bigger pie in a deep set tart pan. Ingredient amounts slightly adjusted here.

Crust
2¼ cups graham cracker crumbs (or 17 whole graham crackers pulsed in a food processor)
¼ cup sugar
½ teaspoon salt
½ cup + 2 tablespoons unsalted butter, melted and cooled

Filling
7 large egg yolks
¼ cup heavy cream (I used coconut cream here)
¾ cup orange juice
½ cup lemon juice
2 teaspoons vanilla extract
½ teaspoon salt
21-ounces sweetened condensed milk, from about two cans – I substituted with sweetened condensed coconut milk

Whipped Cream
4-ounces cream cheese, room temperature
2 tablespoons honey
2 tablespoons triple sec
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
1 vanilla bean, seeds scraped
Pinch of salt
1½ cups heavy cream – I substituted with coconut cream

For the crust: Adjust an oven rack to the middle position. Preheat the oven to 325F. In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Add the butter and stir until well blended. Using a measuring cup or spoon, press the crumbs evenly on the bottom and up the sides of a 10-inch pie plate or deep tart pan. Bake 12 to 15 minutes, until lightly browned and fragrant. Transfer the pie pan to a wire rack and let cool slightly.

For the filling: In a large bowl, whisk the yolks, cream. orange and lemon juice, vanilla, salt, and sweetened condensed milk until smooth and fully combined. Pour the filling into the warm pie crust and return the pie plate to the oven. Bake 45 minutes to 1 hour, covered with foil, until the center is set but still a bit wiggly when jiggled. Transfer the pie plate to a wire rack and let cool completely. Refrigerate until well chilled, at least 4 hours or overnight. Before serving, top it with the orange whipped cream.

For the whipped cream: In the bowl of a stand mixer fitted with a paddle, beat the cream cheese on medium until smooth. Add the honey, triple sec, vanilla, orange zest, vanilla bean seeds, and salt. Beat on low until combined, then increase the speed to medium and beat until smooth. Scrape down the sides of the bowl and switch to the whisk. Its the mixer running on low, slowly add the cream and whisk until fully combined. Increase the speed to medium and beat until stiff peaks form, stopping to scrape down the sides of the bowl as needed, 2 to 3 minutes.

orange-pie3

salted butter blueberry apricot cornmeal cake

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Salted Butter Blueberry Apricot Cornmeal Cake
Serves 8-10

3/4 cup all-purpose flour
3/4 cup spelt flour
3/4 cup stoneground medium grind cornmeal
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup + 2 tablespoons granulated cane sugar
1 vanilla bean scraped
1 cup + 2 tablespoons salted butter
3 tablespoons maple syrup
1 1/2 tablespoons vanilla extract
2 large eggs
1 cup plain whole milk yogurt
1/2 cup ricotta cheese
5 small apricots, sliced lengthwise and pitted
4 cups fresh blueberries
1 tablespoon freshly squeezed lemon juice

Position a rack in the center of the oven and preheat to 350°F (180°C). Line and grease a 8-in round cake pan fitted with a parchment paper circle.

Whisk the all-purpose flour, spelt flour, cornmeal, baking powder, baking soda, and salt together in a small bowl. Add 3/4 cup of the sugar and the scraped vanilla bean to a large mixing bowl of a stand mixer. Using your fingertips, rub the vanilla bean into the sugar until evenly distributed. Add the butter and cream together on medium speed until light and fluffy, about 3 minutes. Pour in the maple syrup and vanilla extract and then gradually add in the eggs one at a time. Add the ricotta cheese and yogurt and mix to combine. Add the dry ingredients all at once and mix just until incorporated.

Toss the halved apricots and blueberries together in a large bowl with the remaining 2 tablespoons sugar and the lemon juice until the juices from the apricots and lemon have slightly dissolved the sugar throughout. Pour the batter into the prepared cake pan, add the apricots to the top by gently pressing them snugly into place. Scatter the blueberries around the apricots by pressing them slightly deeper into the surface of the batter, making sure to be able to fit all of the berries on top and around the sides of the apricots. Bake for 1 hour and 10-15 minutes. Allow to cool in the pan for 15 minutes.

To serve, place a flat plate over the top of the cake and pan and carefully invert by flipping upside down. Lift the pan off the cake and then gently pull the parchment away from the bottom of the cake. Rest the serving plate on the bottom of the cake and turn it right-side up.

This cake is best served on the day it’s baked, but will keep well tightly wrapped and stored in the fridge or at room temperature, for up to 2 days.

 

saucy strawberry-poppyseed muffins

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Saucy Strawberry-Poppyseed Muffins // makes 12 large muffins

2 1/2 cups all-purpose flour
1/2 cup almond flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt – *the extra salt is key to this batter’s awesome flavor
1 lb very ripe strawberries, hulled, halved and sliced thin
3 tablespoons honey
1 tablespoon + 1 teaspoon vanilla extract
1 vanilla bean pod, scraped
1 1/2 cups Chosen Foods avocado oil
1 1/2 cups organic granulated cane sugar, plus more for sprinkling
Zest from 2 lemons
1 1/2 cups plain whole milk yogurt
4 large eggs
3 tablespoons poppyseeds
                  

Preheat the oven to 350 F. Line two large muffin trays with liners. Whisk together the flour, almond flour, baking powder, baking soda, and salt.

In a small saucepan over medium to low heat, cook the strawberries together with the honey, 1 teaspoon vanilla extract, and scraped vanilla bean until the strawberries are loose in structure but still intact and their sauce has thickened just slightly, about 8 minutes. Pour the strawberries and their sauce into a fine mesh strainer over a small bowl and set aside.

In a large bowl, beat together the avocado oil, sugar, vanilla, and zest with an electric mixer until creamy, about 3 minutes. Add the yogurt and incorporate the eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl well. Pause mixing. Add the poppyseeds and pour in the dry ingredients and mix cautiously, just until incorporated.

Scoop the batter and strawberries into the muffin liners by layering in the strawberries in two even layers, finishing with the stewed strawberries on the top of each muffin. Drizzle in some of the strawberry sauce over the top and around the sides, then generously sprinkle the tops with granulated sugar. Bake for 30-35 minutes until the muffins are golden brown and crispy, and the centers spring back lightly to the touch. Please do not over bake! Let the muffins cool for 20 minutes before serving. Best enjoyed at room temperature.

They keep perfectly, tightly wrapped, at room temperature, for up to 2-3 days. 

 

 

 

rutabaga with spiced yogurt and green harissa

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sides / vegetarian

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Roasted Rutabaga with Spiced Yogurt and Green Harissa // serves 6

Green Harissa // makes 1 1/2 cups
Recipe adapted from Gjelina – Cooking from Venice, California

1/4 teaspoon cumin seeds
1/4 teaspoon coriander seeds
2 tablespoons extra-virgin olive oil
5 tomatillos, husked and halved
3 jalepeño chiles, roughly chopped
2 shallots, roughly chopped
2 garlic cloves, sliced
Kosher salt
Freshly ground black pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon white wine vinegar
2 tablespoons fresh lime juice

In a small frying pan over medium heat, toast the cumin and coriander seeds just until fragrant and beginning to brown, about 3 minutes. Remove from the heat and let cool before grinding to a powder in a spice grinder or with a mortar and pestle. In the same frying pan over medium-high heat, warm the olive oil until hot but not smoking. Add the tomatillos, jalepeños, shallots, and garlic to the pan and cook until the shallots are translucent and the jalepenos are tender, about 6 to 8 minutes. Season with salt and pepper. Remove from the heat and let cool for 10 minutes.

In a food processor, puree the cooled tomatillo mixture with the cilantro, parsley, and ground spices until smooth. Store in an airtight container in the refrigerator for up to 1 day. If serving immediately, add the vinegar and lime juice, taste, and adjust for seasonings.

Spiced Yogurt // makes 2 cups
Recipe adapted from Gjelina – Cooking from Venice, California

1/4 teaspoon corinader seeds
1/4 teaspoon cumin seeds
1 cup Greek yogurt
2 tablespoons chopped fresh cilantro
1tablespoon chopped fresh mint
2 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
Juice of 1/2 lemon
Kosher salt
3 tablespoons water, or as needed

In a small frying pan over medium heat, toast the coriander and cumin seeds just until fragrant and beginning to brown, about 3 minutes. Remove from the heat and let cool before grinding to a powder in a spice grinder or with a mortar and pestle.

In a food processor, combine the yogurt with the ground spices, cilantro, and mint. Process until the herbs are broken down and the yogurt is tinted green, about 5 seconds. Add the olive oil, vinegar, and lemon juice and pulse just until incorporated. Taste and season with salt. Stir in the water, a little bit at a time, stopping when the yogurt is still thick but thin enough to drizzle from a spoon. *Over time, the lemon juice can cause the yogurt to break and lose its creamy texture. Also, thinned with a bit more water, this recipe makes an amazing dressing, especially for heartier salads.

Roasted Rutabaga 

3 medium to large rutabagas, peeled and sliced lengthwise – *Other root vegetables or winter squash will substitute well
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 handful fresh cilantro sprigs
1 lime, rind removed and very thinly sliced – optional, as garnish

Preheat the oven to 400° F. Line a sheet pan with parchment paper and set aside.

In a large bowl, toss the rutabaga slices with the olive oil and season with kosher salt and pepper. Lay them onto the prepared sheet pan, spreading them out in a single layer. Roast, until well caramelized and soft but not mushy, about 20 minutes. Use a spatula to flip and roast on the other side, about 10 minutes longer.

To serve, transfer the roasted rutabaga wedges to a large plate, splatter with the green harissa and drizzle with the spiced yogurt. Garnish with fresh cilantro sprigs and thin slivers of lime flesh and enjoy immediately.

 

 

bitter-sweet radicchio salad toasts with cinnamon vinaigrette

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salads / sides / vegetarian

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BITTER-SWEET RADICCHIO + BASIL SALAD TOASTS |  BLOOD ORANGES, ROASTED ONIONS, DATES, PINE NUTS, GOAT CHEESE, WITH CINNAMON VINAIGRETTE // makes 6-8 toasts

1 red onion, peeled, halved and thinly sliced into quarters
2 teaspoons extra-virgin olive oil
Sea Salt
4 blood oranges, peeled
1 head radicchio, coarsely shredded
2 cups whole fresh basil leaves, packed
8 whole leaves Tuskan/Lacinato kale, ribs removed and coarsely shredded
8 Medjool dates, pitted and chopped
1 fresh loaf of bread – I used a good cranberry pecan loaf
8 ounces creamy cheese  – something spreadable such as a soft goat cheese, burrata, ricotta, cream cheese
1/4 cup pine nuts, toasted

/cinnamon vinaigrette/
1/4 cup sweet and syrupy balsamic vinegar
3 tablespoons freshly squeezed lemon juice
3 teaspoons ground cinnamon
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper

Preheat the oven to 375° and line a large baking sheet with parchment paper.

In a large bowl, toss the red onion with the olive oil and salt. Evenly lay the slices out on the lined tray, bake for 25-30 minutes or until edges are crispy and golden brown. Set the onions aside and reserve the bowl to toss the salad ingredients.

In a small bowl mix together the balsamic vinegar, lemon juice, and cinnamon. Whisk in the olive oil, and season with salt and black pepper.

Working over the salad bowl, segment the blood oranges and squeeze out the remaining juice from the piths. Pour in some of the dressing to coat the oranges and to mix with the orange juice. Add in the raddichio, basil, kale, roasted onions, dates, the rest of the dressing and toss until coated. Taste to adjust seasoning – the greens and basil leaves should look well drenched.

To serve, slice the bread into 6 to 8 thick slices and transfer to a sheet tray, bake at 375° until the bread is lightly toasted, about 6 to 7 minutes. Spread some cheese over each toast and top with the dressed salad making sure there are bits of blood orange and dates on each toast. Top with the pine nuts and serve immediately.

Leftover salad will hold well in the fridge for up to 1 day.