Refreshing Pink Grapefruit Tart

Pink grapefruit transforms a citrus standard into a flavor combination that’s surprising, yet familiar. Set this recipe aside for Easter or Mother’s Day.

A pink grapefruit tart with whipped cream and shaved white chocolate

If you want your tart a little more “pink” try adding a dash of red food coloring.  I kept mine au naturale.

What does one make for a football and dessert party? Considering the season, my schemings first turn to creamy pumpkin, crisp apple, or juicy pear – the fruits of the season. And spices…oh, there should be spices! Cinnamon and nutmeg and ginger. Ah, gingerbread. Gingerbread…and pear. Gingerbread Pear Upside Down Cake, warm and comforting; a celebration of Autumn. YES!

How I got from those thoughts to a refreshingly light pink-grapefruit tart, I haven’t a clue. Oh, but I’m so glad I did!


Refreshing Pink Grapefruit Tart

  • Servings: One 9” Tart
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Pink grapefruit transforms a citrus standard into a flavor combination that’s surprising, yet familiar. A press-in crust keeps the fuss-factor down.


Ingredients

  • 1 ⅓ cups all-purpose flour
  • 5 Tablespoons sugar
  • ½ teaspoon salt
  • 9 Tablespoons unsalted butter, melted
  • 3 large eggs, beaten
  • ⅔ cup heavy whipping cream
  • ⅔ cup sugar
  • ¼ teaspoon salt
  • 1 ½ teaspoons pink grapefruit zest
  • ⅔ cup pink grapefruit juice
  • Sweetened whipped cream, for garnish

Directions

  1. Preheat oven to 350⁰ F. In a medium bowl, combine flour, sugar, salt and melted butter. Pat dough on the bottom and up the sides of a 9” tart pan. Bake about 20 minutes until beginning to brown. Remove from oven and cool 30 minutes.
  2. Beat together eggs, whipping cream, sugar, salt, grapefruit zest and grapefruit juice. Pour into tart shell and bake about 30 minutes or until filling jiggles only slightly in center.
  3. Let cool on rack for 30 minutes, transfer to refrigerator and cool completely. Serve with sweetened whipped cream.

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Pumpkin Spice Couronne

Pumpkin Spice Couronne – a French sweet dough ring filled with pumpkin, warming spices and toasted pecans – just in time for autumn.

A ring of pumpkin spice couronne glazed with icing

“I have Pumpkin Kringle at my desk,” she confided conspiratorially. All I could envision was an obscene mishmash of holidays that somehow culminated with a roundly obese Santa Claus in a pumpkin costume shacked underneath her desk. “Who exactly,” I wondered, “is Pumpkin Kringle?”

“You know what pumpkin kringle is, don’t you?” she inquired when I responded with a blank stare. (Ah, thank goodness, she said “what” rather than “who.” Pumpkin kringle, whatever it was, wasn’t a person at all!)

A kringle, I discovered that day, is a ring of Danish pastry dough filled with nuts or fruit, in this case pumpkin, which is baked and then iced. Racine, Wisconsin is the mecca of kringles and, hers, thanks to Trader Joe’s, was an ideal specimen of Racine’s baking prowess.

Now please don’t be confused, the recipe below is decidedly NOT a kringle. The recipe below is a Couronne, a French filled sweet bread. I only mention the kringle because it was the impetus for my foray into couronne baking this weekend. After I nibbled a bit of the kringle…okay, full confession, after I devoured two thick slices, I started dreaming about enriched yeast doughs, I started dreaming about breakfast sweet breads, I started dreaming about Paul Hollywood’s apricot couronne (which I’ve been meaning to make!), I started dreaming about pumpkin spice season (now!) and well…this just happened.

There’s really nothing more lovely than hand-kneading a supple enriched yeast dough.  I love the texture of it under the heel of my hand, which is a good thing since my Kitchen Aid Pro Mixer died last week.


Pumpkin Spice Couronne

  • Servings: One Couronne
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A rich French sweet bread filled with pumpkin, spices and toasted pecans.


Ingredients

    Dough
  • 2 cups strong white bread flour, plus extra for dusting
  • 1 teaspoon salt
  • 2 ½ teaspoons fast-rising yeast
  • 4 tablespoons unsalted butter, softened
  • ½ cup plus 1 Tablespoon full-fat milk
  • 1 large egg, beaten
  • Filling
  • 2 Tablespoons unsalted butter
  • 1 cup lightly-packed brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 Tablespoon white bread flour
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground clove
  • ⅛ teaspoon salt
  • Zest from ½ of an orange
  • ½ teaspoon vanilla
  • ½ cup toasted chopped pecans, plus more for topping
  • Glaze
  • ⅓ cup apricot jam
  • ½ cup powdered sugar

Directions


1. Place the flour in a large bowl. Add the salt to one side and the yeast on the other (salt can slow yeasts reaction so keep them separate in the beginning). Add the butter, milk and egg and stir to combine.
2. Transfer the dough to a lightly floured surface and knead for about 6-7 minutes until the dough is smooth and supple. Place dough in a lightly oiled bowl, cover with a towel and let rise until at least doubled in size (1-2 hours).
3. Meanwhile, make the filling. In a medium saucepan, combine butter and brown sugar and heat over medium heat until melted. Add puree, flour, cinnamon, ginger nutmeg, clove and salt and stir over medium heat until mixture is thick and sticks to the spoon. Remove from heat; add orange zest, vanilla and pecans. Set aside.
4. Line a baking sheet with parchment or a silicone mat. Turn the dough onto a lightly floured surface. Gently roll the dough into a rectangle, 13” x 10”. Spread the pumpkin filling evenly over the dough to the edges. From the long end, roll up the dough tightly, jelly-roll style. Roll it back and forth lightly to seal the edge.
5. Cut the dough in half lengthwise, leaving it joined just at one end – like a pair of legs. Twist the two dough lengths together, somewhat tightly and then join the ends together to form a circle. Transfer to a baking tray and cover with plastic wrap or a plastic baking bag.
6. Let proof for at least an hour or until the dough has doubled in size. Heat oven to 400 degrees. Bake for 25 minutes (internal temperature 185). Place on a wire rack to cool.
7. Heat apricot jam in the microwave for 30 seconds to 1 minute, sieve and brush over the couronne to glaze. Mix the powdered sugar with enough water to make an icing. Drizzle over the couronne and sprinkle with remaining pecans.

Mocha Viennese Whirls

A coffee lover’s dream…dark mocha ganache sandwiched between two delicate butter cookies.

A plate of sugar-dusted Viennese Whirls

The only way I know how to say “thank you” to someone who drinks a quadruple espresso every morning…


Mocha Viennese Whirls

Dark Mocha Ganache sandwiched between two delicate butter cookies.


Ingredients

    Mocha ganache
  • 6 oz. dark chocolate (at least 60% cocoa)
  • 6 oz. heavy whipping cream
  • 1 Tablespoon instant coffee granules
  • Cookies
  • 9 oz. unsalted butter, very soft (not European style)
  • 1 ¾ oz. confectioner’s sugar, sifted
  • ⅛ teaspoon table salt (not kosher salt)
  • 8 oz. all-purpose flour
  • 1 oz. cornstarch

Directions

  1. Make ganache: Place the chocolate and heavy whipping cream in a microwave safe bowl and microwave, stirring every 30 seconds, until completely melted (60-90 seconds). Add instant coffee and stir until completely combined and smooth. Cover and refrigerate until spreadable consistency, about 90 minutes.
  2. Make the cookies: Preheat the oven to 375F. Line 3 baking sheets with baking parchment. Using a 2” round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.
  3. Beat the butter, confectioner’s sugar and salt in a bowl until pale and fluffy. Sift in the flour and cornstarch and beat until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets. Refrigerate cookies for 15 minutes before baking (this will help cookies retain their shape).
  4. Bake in the center of the oven for 13—15 minutes, until pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely.
  5. Assemble: Pipe a layer of ganache onto the flat side of 12 of the cookies and sandwich with the remaining cookies. Dust with confectioner’s sugar. Enjoy!

Pecan Pumpkin Tart

The best of holiday flavors combined into one impressive dessert:  Pecan Pumpkin Tart with Ginger Crust.

Pecan Pumpkin Tart fresh from the oven

Oh, September…that month where food bloggers in all 50 states are posting pumpkin spice recipes…muffins, lattes, pies, soups – you name it, someone out there has “pumpkin spice-ified” it for Fall.

Just throw me onto the pile with the rest…


Pecan Pumpkin Tart with Ginger Crust

  • Servings: One 9” Tart
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Pecans, Pumpkin and Ginger...the best of holiday flavors combined into one impressive tart.


Ingredients

    Crust
  • 2 ½ cups finely crushed ginger cookies ( about 55-60 Anna’s Swedish Ginger Thins, for example)
  • 6 Tablespoons unsalted butter, melted
  • Pumpkin Layer
  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • ¼ cup firmly packed light brown sugar
  • 2 Tablespoons sugar
  • 1 large egg
  • 2 Tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • Pecan Layer
  • ¾ cup sugar
  • ¾ cup corn syrup
  • 2 large eggs
  • 2 Tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt ⅛ teaspoon ground cinnamon ¾ cup pecan pieces

Directions

  1. Preheat oven to 350 degrees F. To make crust, combine ginger cookie crumbs with butter in a bowl and press along the bottom and up the sides of a 9” tart shell. Wrap bottom in aluminum foil and bake for 10 minutes. Remove from oven and set aside to cool slightly.
  2. To make pumpkin layer, beat together all ingredients in a bowl and set aside.
  3. To make pecan layer, beat together all ingredients except pecans in a bowl until sugar is incorporated. Stir in pecans.
  4. To make tart, spread pumpkin layer evenly over crust. Spoon pecan layer over pumpkin. Bake for about 45 minutes  or until center no longer jiggles and a knife inserted in center comes out clean. Cool tart completely. Once cool, transfer to refrigerator until ready to serve.

Flatlay shot of Pecan Pumpkin Tart

Cavatappi with Pork Sugo

A long simmer turns cubes of pork fork-tender in this rich sugo.

A bowl of Cavatappi with Pork Sugo
The other night, my friend, Pam, and I ventured into the city for dinner and Portugual. The man at the Shrine Auditorium. We ended up at Josef Centeno’s Bäco Mercat in the old bank district for the meal. His Spanish-fusion fare was the ideal aperitif before anything with “Portugual” in the name and his flavors did not disappoint. My favorite dish of the evening was a pork sugo on maltaglianti with soujouk sausage, raisins, kale and pine nuts.

This version, although very different than the dish I had that night,  is a take on this Bon Appetit recipe, but using some of the ingredients from my beloved Bäco Mercat dish.


Cavatappi with Pork Sugo

A long simmer turns cubes of pork fork-tender in this rich sauce.


Ingredients

  • Ingredients here
  • 1½ lbs. boneless pork shoulder, cut into 1½” cubes
  • ½ cup pepperoni, finely chopped
  • ½ medium onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stalk, finely chopped
  • 1 garlic clove, finely chopped
  • ½ cup red wine
  • 1 sprig rosemary
  • 1 sprig oregano
  • 1 bay leaf
  • 1 14-oz. can whole tomatoes, chopped
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon freshly-ground black pepper
  • ¼ cup unsalted butter
  • ¼ cup pine nuts
  • ⅓ cup dried golden raisins soaked in hot water then drained
  • 1 bunch Tuscan kale, ribs removed, torn into 2” pieces
  • ½ cup grated Parmesan, plus more for serving-
  • 1 lb. cavatappi, cavatelli or other short pasta, cooked al dente and drained

Directions

  1. Season pork with salt and pepper. Heat oil in a large heavy pot over high heat. Working in batches, cook meat, turning occasionally, until browned; transfer to a large plate.
  2. Add pepperoni to pot and cook until beginning to brown. Add onion, carrot, and celery to pepperoni and cook until golden. Add garlic and cook until fragrant, 30 seconds. Deglaze pan with red wine, scraping up any browned bits. Tie rosemary, oregano, and bay leaf into a bouquet garni with kitchen twine; add to pot along with pork and any accumulated juices, tomatoes, pepper, nutmeg, and clove. Add water just to cover meat (about 1 ½ tomato can’s full) and bring to a boil. Cover, reduce heat, and simmer until meat is very tender, about1½ hours.
  3. Discard bouquet garni. Using 2 forks, shred meat in pot; cook, uncovered, over high heat until sauce is thickened but still saucy, about 8 minutes.
  4. Cook pine nuts in butter until golden watching closely so they don’t burn. Reserve butter and pine nuts.
  5. 5.Add golden raisins and kale to sugo; cook until kale is soft, about 4 minutes. Mix in ½ cup Parmesan and season with salt and pepper. Serve sugo over pasta; drizzle with pine nuts, browned butter, and top with more Parmesan.

Q. Why not use a can of diced tomatoes? Canned diced tomatoes usually have added calcium chloride, which helps them hold their shape through cooking – exactly what I don’t want when making a sauce. I use canned whole San Marzano tomatoes and chop them myself so they melt into the sauce.