sundaysuppers

Chocolate Bread Pudding with Sun-dried Cherries and Whipped Creme Fraiche
Serves 6-8

1/2 cup sun-dried cherries
1/3 cup cognac
8 ounces bittersweet chocolate, chopped
3 eggs
1 cup heavy cream
½ cup sour cream
½ cup sugar
1/8 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups 1/2 inch cubed sourdough bread, crusts removed and dried overnight

Garnish

1 cup creme Fraiche
1 tablespoon confectioners sugar

Combine the cherries and cognac and soak for 2 hours or overnight

Melt the chocolate in a double boiler.
In a large bowl, whisk the eggs, cream, sour cream, sugar, cinnamon and vanilla. Whisk in the chocolate. Fold in the bread cubes, cherries and cognac. Let the mixture sit in a warm place for 1-2 hours to allow the bread to absorb the flavors.
Preheat the oven to 350 degrees. Spoon the mixture into an 8 cup souffle dish or pie pan. Place the dish in a roasting pan and transfer to the middle shelf of the oven. Pull the shelf out halfway and pour enough boiling water into the roasting pan to come halfway up the side of the dish, make sure no water comes over the side into the dish.

Bake for 35-40 minutes until the pudding is puffed and set to the touch. Remove the pan from the oven and let cool slightly before serving.

Serve the pudding with creme fraiche and dusted with powdered sugar. Garnish with mint if desired.

Recipe Courtesy of Peter Berley
Photography by Karen Mordechai

Butternut Squash Clafoutis

2 butternut squash – approximately 4 to 5 pounds total

5 eggs
¾ cup of sugar
½ cup of milk
½ cup of heavy cream
1 teaspoon vanilla
½ of a scraped vanilla bean
Pinch of salt
¼ teaspoon of flour
1 tablespoon of unsalted butter – melted
1/3 cup of hazelnuts – toasted
2 tablespoons of turbinado sugar

One day ahead
Cut each squash in half and scoop out the seeds. Bake in a 350 degree oven, cut side down, for approximately 25 minutes or until squash is soft to the touch. Cool and scrape the flesh out of the skin.

Puree the squash in a food processor until smooth.

Line a sieve with a cheese cloth, and place the sieve in a larger bowl. Spoon the squash puree into the cheesecloth, and set in refrigerator overnight. Pass strained puree through a fine sieve. Measure 2/3 of a cup and reserve remaining puree for some other purpose.

Place eggs, ¾ cup of sugar, milk, heavy cream, vanilla, vanilla pulp and salt in a food processor. Blend until smooth. Add squash puree and blend well. Add flour and pulse until combined.

Pass batter through a fine sieve and allow to rest for ½ hour.

Preheat oven to 425 degrees

Brush a 9 inch pie pan with melted butter and sprinkle 2 tablespoons of turbinado sugar over the buttered pan. Sprinkle chopped hazelnuts in the pan. Pour batter over the nuts.

Bake the clafoutis for 15 minutes, then lower the oven to 375 degrees. Bake until center is just set, approximately 12 minutes.
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Hazelnut Praline

1 cup of sugar
¼ cup of water
Pinch of salt
½ cup of toasted hazelnuts

Prepare a cookie sheet with parchment paper. Rub butter onto parchment paper to prevent the praline from sticking.

Bring sugar, water and salt to a boil swirling the pan to dissolve the sugar.

Continue to boil the syrup until in has a medium amber color.

Add hazelnuts and swirl pan to coat the nuts.

Pour onto prepared parchment paper. Allow to cool.

Break praline into medium sized pieces and pulse in a food processor until it is uniformly ground.
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Whipped Crème Fraiche

1 ½ cups of crème fraiche
1 ½ teaspoons of frangelico
Pinch of lemon zest
2 tablespoons of sugar

1. Whip crème fraiche and sugar until it holds a medium peak.

2. Add frangelico and zest.

3. Whip mixture until fully incorporated.

Recipes Courtesy of One Girl Cookies

In case you do decide to make fromage blanc at your next even here is the recipe. And just FYI—this also serves beautifully as a dessert at a dinner party with berries ! Recipe courtesy of the Ina Garten.

32 ounces fromage blanc
1/4 cup heavy cream
1/2 cup good honey
4 teaspoons pure vanilla extract
1/2 teaspoon freshly grated lemon zest
Vanilla seeds scraped from 1 vanilla bean
Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl. Refrigerate until ready to use.

We the filled the bottoms of clean jars with honey (your favorite will do), and covered it with the fromage blanc. Refrigerate until event.

For Vanilla Pudding
1 1/3 cup sugar
10 tablespoons cornstarch
8 cups whole milk
2 cups heavy cream
8 tablespoons unsalted butter, cut into bits
4 whole vanilla beans or 2 tablespoons pure vanilla extract

For Candied Kumquats
8 cups fresh kumquats, about 2 lbs.
2 cup water
4 cups plus 4 tablespoons sugar

Whisk together sugar, cornstarch, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in milk, cream and vanilla. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter. Divide among glasses and chill, uncovered, until cold, at least 1 1/2 hours. Thinly slice kumquats crosswise with a sharp knife, discarding seeds. Bring water and 2 cups sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer syrup, uncovered, 8-10 minutes. Stir in kumquats and simmer gently 15-20 minutes. Let stand at room temperature. Spoon over puddings

Recipe Courtesy of The Jewels of NY for Sunday Suppers

We’re taking a week off here for the holidays. Cleaning our pantry, watching movies and spending time with our loved ones. We’re leaving you with one last recipe, perfect for this time at home with your family. It’s featured as part 2 of our designsponge feature. An olive oil loaf cake with a citrus compote. We hope you’ll try it – it’s so easy to make and absolutely delish. We’ll be back next week with the long awaited winter dinner pics (remember the kumquats ? ) Till then…happy new year ! Thank you for all the support in 09, it’s been overwhelming and exciting, we have lots of fun plans for the new year so be sure to come visit. xoxo



Olive Oil Cake

3 eggs
2 ½ cups sugar
1 ½ cups extra virgin olive oil
1 ½ cups milk
2 cups unbleached all-purpose flour
1 tsp baking powder
Large pinch of salt
Zest of one quarter of a lemon

Preheat the oven to 350 degrees.

Butter and flour a 10 inch loaf pan.
In a large bowl, whisk together the eggs and granulated sugar. Add the olive oil, milk, and citrus zest.
In another bowl, sift together: flour, baking powder, and salt. Slowly add the egg mixture, to the dry ingredients stirring just until blended. Do not over mix. Pour the batter into the prepared pan. (There will be extra batter—this is because it can also be baked in a 12 inch round. We like having the option from the same recipe. If you make a loaf like us you can also make a muffin or two or a mini loaf).
Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool in the loaf pan. After cooling, run a knife along the edges to loosen. Turn pan upside down, and will the cake out ! If you have problems, we suggest cutting the first slice directly from the pan to create extra removal leverage.

Citrus Compote

3 navel oranges
1 grapefruit
2 Clementines
1 lemon
½ cup dry white wine
½ cup granulated sugar
2 tsp honey
2 tsp chopped rosemary
Zest of 1 of the oranges and the lemon—reserve zest. Also juice these two pieces of fruit.

In a saucepan, combine the orange and lemon juice, wine, sugar, honey and rosemary. Bring to a boil, stirring to dissolve the sugar. Lower heat and simmer until slightly thickened (approximately 15 minutes). Remove from heat and let cool.

Peel remaining citrus and slice into rounds, approximately ¾ in. Pour the warm liquid over the fruit, and serve warm.

Styling + Photography by Karen Mordechai
Styling & Kitchen Assistant: Lizzy Sall

For a sweet end to our Fall Harvest dinner we ate warm cardamom pear crisp with just a spot of cr?me fraiche on top—a wholesome ending to a fantastic night. We served ours in individual ramekins. You can do this at home, or in one dish (as explained below) for a more family style dessert.

Photography + Food Styling by Karen Mordechai

For a sweet end to our Fall Harvest dinner we ate warm cardamom pear crisp with just a spot of cr?me fraiche on top—a wholesome ending to a fantastic night. We served ours in individual ramekins. You can do this at home, or in one dish (as explained below) for a more family style dessert.

Cardamom Pear Crisp
Serves 4

Filling :
6 pears, peeled, cored, and cut into large cubes
¼ cup lemon juice
2 tbsp flour
2 tbsp brown sugar
1 tsp cinnamon
¼ tsp nutmeg

Topping :
1 cup flour
¾ cup butter
½ cup brown sugar
2 tbsp ground cardamom
1 tsp salt
1 tsp cinnamon
Crème fraiche

Preheat oven to 350 degrees.
Toss the pear cubes in lemon juice, flour, brown sugar, cinnamon and nutmeg. Set aside.

In a food processor, combine flour, butter, brown sugar, cardamom, salt and cinnamon. Pulse until mixture comes together and holds when pinched between your fingers.

Put pears in a medium size baking dish. Crumble topping mixture over pears. Bake for 35-40 minutes or until crisp is brown and bubbling. Let cool for 20 minutes, and serve with a dollop of crème fraiche.

Recipe courtesy of Casey Solomon for Sunday Suppers

Photo by Karen Mordechai

We love these gorgeous Crostatas, light and fruity. Use beautiful end of the season figs and a sprinkle of lavender, a sweet departure from the traditional cakes & pies. Recipe adapted from food & wine

Honeyed Fig + Lavender Crostata

1 ½ cups all purpose flour
1/8 cup sugar
Kosher salt
¾ stick cold unsalted butter cut into ½ cubes
1/8 cup water (+ extra if needed)

6-8 figs cut into 6 wedges each
1.5 tbsp honey
2 tsp lemon juice
Zest of ½ lemon
¼ tsp chopped lavender + more for garnish

1 egg beaten + 1 tbsp water

In a food processor pulse together flour sugar and salt. Slowly add butter cubes and pulse until small peas form. Slowly add water and pulse until dough gathers. Form disc , wrap in plastic wrap, and refrigerate for 30 minutes.

Roll disc out on lightly floured surface until 1/8 inch thick. Cut out 3 5.5 inch rounds (use any jar top or bowl!), rewrap in plastic, and refrigerate for another 30 minutes.

Preheat oven to 375 degrees. Combine ¾ of your figs, 1 tbsp honey, ½ tsp lavender, lemon juice, and a half of your zest in a bowl. Distribute figs amongst the center of your rounds leaving ¾ to an inch of border. Fold over sides, and brush with egg wash. Bake for 35 minutes, rotating pan half way through.

Let crostatas rest for 10 minutes. Combine left over honey and figs and distribute on top of cooled crostatas. Zest last quarter of lemon on top, and garnish with lavender. Serve!

All Food Styling + Photos by Karen Mordechai

Aran served a wonderful array of petit fours at the end of our summer meal.
Our first thought…are these cookies too pretty to eat ? well almost ! The Pistachio Currant is our fave, but really they are all wonderful. We were able to truly taste test Aran’s desserts, and the verdict is out – her desserts taste as good as they look. See full recipes below & have a wonderful weekend.

We will continue to post recipes from the summer class next week and a few other fun things we’ve been working on. I (karen) will be leaving for 2 weeks: Paris for a few days and then to Israel to visit family and work on a few projects…I hope to take lots of photos and notes and share them while I’m away. stay tuned…xo

Photos by Karen Mordechai
Recipe : Courtesy of Aran Goyoaga

Raspberry Financiers
Makes 3 dozen mini financiers
120 grams egg whites
125 grams sugar
55 grams flour
55 grams almond flour, toasted
150 grams brown butter
25 grams raspberries, halved
Place the butter in a small saucepan and cook until it starts to smell nutty and the milk solids caramelize in the bottom of the pan. Strain through a fine sieve and let it cool.
Toast the almond flour in a 325F oven for about 5 minutes until lightly golden. Let it cool.
In a bowl, whisk together the egg whites, sugar, flour, toasted almond flour and finally the brown butter. Let the mixture cool in the fridge for about 4 hours.
Place the batter in a pastry bag fitted with a plain tip and pipe into mini rectangular molds. Top with half a raspberry.
Bake at 350F for about 15 minutes or until lightly golden on top.

Pecan Sandies
280 grams butter, room temperature
110 grams powdered sugar
340 grams flour
85 grams chopped pecans
1 tsp vanilla
pinch of salt
Powdered sugar for rolling.

In the bowl of an electric mixer, cream together the butter and powdered sugar. Add the vanilla extract. Add the flour and salt and mix until just incorporated. Add the chopped pecans.
Scoop the dough into a baking sheet lined with parchment or silicon mat using a 1 to 2 inch ice cream scoop.
Bake at 350 until lightly golden, about 12 minutes depending on the size.
Let them cool for a couple of minutes and when they can be handled but are still warm, roll them in powdered sugar until coated.

Pistachio and currant cookies
110 grams butter, room temperature
110 grams brown butter
55 grams sugar
1 egg
225 grams flour
85 grams pistachios, chopped
65 grams dried currants
3g baking soda
4g salt

Cream the butter, brown sugar and sugar together. Add the egg and mix. Scrape the bowl and mix until all ingredients well incorporated.
Add the flour, baking soda and salt and mix until ingredients come together. Add pistachios and currants and mix some more.
Roll the dough into a log that is about 2-3 inches in diameter. Wrap in parchment and let it set in refrigerator for about 2 hours.
Cut the log into disks and place them on a baking sheet (leave about 1 inch between the cookies as they spread a little). Bake them at 350F for about 8 minutes.

Photos by Karen Mordechai
Recipe : Courtesy of Aran Goyoaga

Nectarine, Pistachio and Lemon Mascarpone Tart

Pistachio Crumble

100 grams unsalted butter
100 grams sugar
100 grams flour
125 grams pistachios, chopped
pinch of salt

Cream all ingredients together in an electric mixer. It will be crumbly. Place on a cookie sheet or in an airtight container and refrigerate over night.
The next day, spread the crumble on a baking sheet lined with parchment and bake at 350F until golden, about 8 minutes. Let it cool.

Roasted Nectarines

5 nectarines
25 grams sugar
1 vanilla bean split
Juice of ? lemon

Peel and cut the nectarines into medium dice. Mix nectarines with sugar, vanilla bean and lemon juice in a saucepan and cook for 2 minutes until slightly soft.
Let the nectarines cool before assembling the tart.

Lemon and Almond Sponge

250 grams almond paste
5 eggs
40 grams flour
3 grams baking powder
100 grams butter, melted and cooled
Zest 3 lemons

Place the almond paste and one egg in the bowl of an electric mixer. Using the paddle attachment, cream the almond paste and egg until it starts to break down and turn into a smoother paste. Add the lemon zest. Slowly add one egg at a time.
Switch to the whip attachment and whip until ribbons are formed, about 5 minutes.
Add the flour and baking powder and mix.
Add cooled and melted butter and mix.
Place the batter in a piping bag with the plain pastry tip and fill the savarin molds about ? full.
Bake at 365F for about 12 minutes until lightly golden brown and springy.

Vanilla Mousseline

250 grams whole milk
1 vanilla bean
3 egg yolks
40 grams sugar
25 grams cornstarch
125 grams butter, cold and cut into small pieces

Place the milk, vanilla and half of the sugar in a medium saucepan and bring to a light boil.
Whisk together the egg yolks, half of the sugar and cornstarch in a bowl. When the milk mixture comes to a light boil, temper it into the egg yolk mixture. Whisk to incorporate and then return this to the saucepan. Cook while constantly whisking until the custard thickens.
Remove vanilla bean and transfer the custard to a clean bowl. Whisk to slightly cool the custard down and start adding the cold butter while whisking. This will cool it down and make it shiny and creamier.
Place plastic wrap directly on top of the custard to prevent a skin from forming and chill.

Lemon Mascarpone Cream

200 grams heavy cream
50 grams mascarpone
25 grams sugar
Zest of 2 lemons

Mix all ingredients together in the bowl of an electric mixer and whip until semi stiff peaks form.

Assemble the Dessert

Place a 3” ring on a plate and press in some pistachio crumble. Next add a layer of roasted nectarines (previously drained a bit). Press gently to make it compact.
Carefully remove the ring.
Place the lemon sponge savarin on top of the nectarines.
Pipe some vanilla mousseline in the savarin cavity.
Top with a quenelle of lemon mascarpone cream.

Our guest chef from the Summer Supper was Aran Goyoaga of Cannelle et Vanille. Aran is one of those people you meet that are so lovely and wonderful and beautiful – both inside and out that you just want to have her around all the time ! Her talents are incredible as many of you know, and watching her in action – it is just effortless and graceful. We were entranced watching her make a perfect one spoon quenelle. We were so honored and thrilled to have Aran teach a class and are happy to have her as a friend as well. If you have not clicked over to her site yet, what are you waiting for ?! go here to see more of Aran’s work. Below is her first course – a pre-dessert: berry consomme with lemon champagne sorbet. recipe below.

All Photos by Karen Mordechai
Recipe Courtesy of Aran Goyoaga of Canelle et Vanille

Berry Consomme
500 grams assorted berries (strawberries, currants, raspberries)
50 grams sugar
Juice of half a lemon
Place all ingredients in a non reactive bowl. Cover tightly with plastic wrap. Place the bowl over a double boiler (low heat). Let the berries macerate and release their juices for about 4 hours.
Strain the berries through a fine sieve. Do not press the flesh down. We just want to collect the clear juice. Let it cool completely in the refrigerator before serving.

Lemon Champagne Sorbet
adapted from David Lebovitz’s “The Perfect Scoop”
1 1/3 cups (330 ml) champagne
1 cup (100 gr) sugar
2 1/2 cups (625 ml) lemon juice, freshly squeezed

Heat half of the champagne with sugar until it dissolves. Add lemon juice and rest of champagne. Cool completely and churn in the ice cream machine.