June 2006 Issue -
How Sweet It Is! Baking Your Berry Best
Stone fruits like plums and peaches come a bit late; early summer is
primo berry season. In this issue, we offer a collection of the best of
great berry baking. Choose your flavor! Beyond berries, there’s a
superlative Free Recipe for Italian Herb Bread, and a nod to Da Vinci
with the Olive Rye Wheat and Black Olive Bread. Enjoy!
Strawberry Shortcake Biscotti
Biscotti batter, stuffed with berries and cream, and then topped with a
white fondant. A visual tableau of biscotti with a cream filling and
bits of scarlet berries, peaking through. These mega glamorous biscotti
that need their own agent.
The flavor of shortcake but no fork required.
Bumble Berry Muffins with Vanilla Streusel
Just awesome – surprised you can’t smell these all the way from the BB
Test Kitchen! There is Bumble Berry Pie and now, an outstanding
companion recipe in a muffin rendition. Statuesque muffins, replete with
blackberries, raspberries, and blueberries, from the BB Master Baker’s
Signature Collection. Btw, nothing makes a better-looking muffin than
Wilton’s Advantage muffin pans. The pans clean up like new, feature an
extra carrying handle (no more thumbs in hot muffins) and deliver a
superb, professionally shaped muffin. We found ours in Winners (like TJ
Max). If you can find them – grab at least two. The Avanti line is also
a super performer.
Quick breads are just muffins with higher aspirations. This
orange-kissed, moist loaf shines with hunks of strawberries gracing its
fine crumb. A cream-cheese fondant finishes it off but a dusting of
confectioners’ sugar is perfection.
Black Currant Scone Sticks
These are tender pastries that start with scone intentions but resolve
into unique pastry sticks that ooze tart-sweet blackberry jam. Raspberry
or plum preserves would also work nicely but nothing beats the taste of
real black currants, atop a buttery, flaky scone dough. My tango class
pronounced these blue ribbon winners.
Summerside Raspberry Pineapple Chunk Blondies
Caramel bars that are rich and dense and broken up with a tropical stash
of pineapple and raspberries. Serve chilled, in huge hunks, and follow
with pitchers of iced tea and tons of beach volleyball.
Strawberry Oatmeal Cookies
Who’d ever think this recipe would be one of my top 20 downloads? No one
seems to get enough of this cookie! There is something about a great,
caramel laced oatmeal cookie, playing backdrop to the tang of fresh
strawberries that make these explosively good.
Cheskie’s Cinnamon Bubka (and
Cheskie’s Famous Rugulah)
Thanks to Ann Harste, one of our test bakers, I made my acquaintanceship
with a Montreal bakery I never knew about. Ann sent me this
link and photo. Just one look at
this special bubka that drew raves from Michael and Jane Stern of Road
Food and I was hooked. Got the bubka, ate the bubka, and went home and
baked ….the bubka. This is a dense heavyweight coffeecake that is sold
by the pound. Each loaf weighs some 3 pounds and is made of some 24
stratas of thinly coiled bubka dough. If you like this, you will love
Cheskie’s Rugulah. You can also
make this recipe into a Chocolate Bubka.
Da Vinci Code Sticky Gooey Honey Halvah Biscotti
In a mood for blockbuster baking? Celebrate this controversial movie
with an uncontested master: this sticky-gooey, honey, walnut and vanilla
halvah biscotti is one for the masters. There is no secret code here
beyond using great ingredients and finding the secret to diet resolve
when faced with a place of these crunchy, sweet, old world biscotti.
Da Vinci Code Wheaty Rye Olive Bread
Summer movie food: A Da Vinci inspired bread. The genesis is a simpler
starter that builds to a whole-wheat and rye finale featuring a
spectacular encore of calamata olives studding the final work. An
inspired moist, and deeply flavored rye bread. Use stoneground dark rye
flour for this. Serve with fresh pears, hunks of cheese, and tomato
salad. For more Da Vinci code baking, check out http://www.betterbaking.com/September05.php
New York Style Strawberry Cheesecake
A high and creamy, old-fashioned cheesecake for big, festive gatherings.
Big apple decadence.
Molini Pizzuti “OO” Flour Italian Herb Country
This is a fantastic summer bread. It is good fresh or toasted, made into
rolls or as a sandwich bread. It needs a brief starter, which makes all
the difference. It is smokin’ with Italian herbs, fresh parsley and a
hint of garlic. Bis!
Country Classic Blueberry Pie
What’s summer without this treat?
White Lily Berry Cobbler
Any flour would do but if you can snag yourself some White Lily
all-purpose, you would have the most tender, delectable fresh berry
Double Chocolate Chip Brownies
Berries are fine but chocolate is divine. A fudge brownie that is dense
and chewy, and stuffed with dark and white chocolate, finished with a
soft whipped ganache. Serve cold, these are hot!