Sweet Cherry Crumb Bars

The dark sweet cherries this week were everywhere in the stores and just begging me to bring some home. Mind you, I had no idea what I wanted to make with them; the possibilities of what to bake were swarming around in my little brain for days before I was prompted to finally dig them out of the fridge. I was in the mood for nothing too fussy, (decorating wise) so a cake was out as I just wanted to whip something together for a friendly potluck get together with my friends and neighbors. It bears repeating the the freshest ingredients and a simple bake can create something spectacular. It’s all about the wonderful fresh sweet cherries. It does take some time to pit and slice the cherries; but with a couple bowls on the table while watching TV; and a cloth to wipe my hands frequently, (it did look like a bit of a horror show with my red stained hands) they were pitted in no time. These were a huge hit and will definitely be a yearly favorite. The Husband who rarely comments on my sweets said he thought this one was a “keeper”.

Cherry Filling

5 Cups (615 gm) fresh dark sweet cherries

2 Tbsp. lemon juice

1 tsp. vanilla

1 tsp. almond extract

1 Cup sugar

1/4 tsp. kosher salt

1 tsp. cinnamon

1 tsp. cornstarch

1/2 Cup all purpose flour

Prepare the cherries: Wash, remove stems and pit the cherries. Then cut the cherries in half and place in a large bowl. Toss with the lemon juice and extracts. Combine the dry ingredients and add to the bowl and mix gently to coat the cherries. Set aside while you prepare the crust; which is also the topping.

Crumb base and topping

3 Cups all purpose flour

1 Cup + 3 Tbsp sugar, divided

1 tsp. baking powder

1/4 tsp. kosher salt

1 Cup unsalted butter, cubed and kept cold

1 large egg

1 tsp. vanilla

1/2 tsp. almond extract

Preheat the oven to 375 degrees F. Prepare a 9 x13 inch pan; spray with non-stick spray and then line with a parchment sling, so you have an overhang on the long sides of the baking pan. In a large bowl combine the flour, sugar, baking powder, and salt. Add in the cold cubed butter and with a pastry blender combine the ingredients until the mixture is coarse crumbs.

In a small bowl whisk the egg and extracts with a fork to combine. Add into the flour mixture and stir to combine.

Divide the mixture in half. Press half of the mixture into the bottom of the pan. Pour the cherry filling over the mixture; spread gently so it is even. Toss the remaining mixture of crumbs over the filling; leaving some larger clumps/crumbs and smaller crumbs so you have a variety of sized crumbs. Sprinkle the remaining 3 tablespoons of sugar on top of the crumbs. Place the pan in the middle of the oven and bake at 375 F for about 50-55 mins. Check the bake around the 40 min. mark and if necessary cover the pan with tinfoil if the crumbs are getting too dark. Bake until the top is golden brown and the mixture just starts to bubble up around the sides of the pan. Remove and allow to cool over a wire rack.

When the bars are cool, lift out the parchment sling and cut into desired size. If you want cleaner less crumbly cut; you can chill the bars in the fridge before cutting.

Easy Lemon Curd Parfaits

This will make about 4-5 depending on the size of your glass jars or parfait glasses. I used 5 oz. repurposed yogurt jars that I had saved for small desserts.

Anyone from my pastry school days will remember me as a bit of a lemon head. I love love love anything lemon. I would always pick the lemon option when our instructor was passing out assignments. Recently the fine folks at www.Paradisefruitco.com sent me some complimentary candied lemon peel! and kindly asked me to come up a dessert or two and this is number 1 of a few that I’ll be posting, so come back in the near future for a couple more. Lemon lovers will love this super easy parfait that ticks all the boxes; tangy, sweet, crunchy and did I say super easy? You don’t even have to turn on the oven. If you’re not up to making lemon curd you can always purchase store bought curd.

*For this recipe you’ll need store bought lemon sandwich cookies. I purchased “thin” version lemon sandwich cookies (since they had less of a sweet filling , crushed to a coarse crumb in a food processor. (If you can’t find those you can use any other type of crisp lemon cookies, ginger snaps or any crisp type of cookie that you like.

Easy Microwave Lemon Curd

1 Cup Fresh lemon juice (not Meyer Lemon)

zest of one medium lemon

1 Cup castor sugar

1/2 Cup melted butter

2 large eggs

2 Tbsp. softened butter

In a 8 cup capacity measuring cup or bowl (such a Pyrex), place all of the ingredients (except the extra 2 tablespoons of soft butter) and heat on high in one minute increments; stopping each minute to whisk mixture. Continue heating until mixture coats the back of a heat proof spatula and registers at least 185 degrees F. (This will take about 7-10 minutes). Note: Do NOT place in a 4 cup measuring cup; the curd will expand around the 6 minute mark and you’ll end with it overflowing. Strain through a fine mesh strainer to catch any bits of egg material and also the zest (zest is just there for flavor). Whisk in the 2 tablespoons of soft butter and then place a piece of plastic wrap directly on the surface of the curd and chill until ready to assemble.

Cream Cheese “Fluff”

4 oz. Cream cheese, cold , cut into 1 inch cubes

1 Cup heavy cream, very cold

1 1/2 Tbsp. Non-fat dry milk powder

1/2 Cup Confectioners sugar

1/2 tsp. vanilla bean paste or 1/2 tsp. vanilla is fine also

In a medium bowl beat the cream cheese until it is a spreadable consistency and free of lumps. Set aside.

In a stand mixer bowl or large bowl place the cold heavy cream, the non fat milk powder, confectioners sugar, and vanilla bean paste. With the whisk attachment beat until stiff peaks. Add the cream cheese and gently beat until combined; avoiding overbeating. Keep cold until ready to use.

To assemble the parfaits:

In the bottom of your dishes place a layer of crushed cookies, followed by some lemon curd, followed by some cream cheese “fluff”, followed by some bits of the chopped candied lemon peel over the fluff. Repeat once more with cookie crumbs, then curd and ending with the cream cheese fluff. For the last layer of fluff pipe a decorative swirl with a piping tip or simply a dollop, and top with a few more bits of the candied lemon. Keep cold until ready to serve.

Gingerbread ~ Cinnamon Chip Biscotti

Gingerbread Cinnamon Chip Biscotti:

(yield ~ 2 dozen) depending on size)

1 stick (1/2 Cup) unsalted butter, room temp

1/2 Cup dark brown sugar, packed

1/2 Cup granulated sugar

1/2 Cup unsulphured molasses (such as Grandmas)

2 large eggs

3 1/4 Cups all purpose flour

1 Tbsp. baking powder

1 1/8 tsp. cinnamon

1 1/2 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. allspice

1/8 tsp. ground white pepper

1/2 tsp. kosher salt

1/4 Cup + 2 Tbsp. mini cinnamon chips (you can find them online from King Arthur or sometimes in baking shops) If you can’t find them; you can leave them out.

Cream the butter and sugars until light and fluffy; about 3-4 minutes. Add in the molasses and mix til combined. Add in the eggs one at a time and mix on medium low speed until combined. In a separate medium bowl combine all the dry; from flour on down the rest of the list. Add in the dry ingredients 1/3 at a time until combined; taking care not to over mix. Stir in the cinnamon chips.

Preheat the oven to 325 F degrees. Divide the dough into thirds or half depending on how big you like your biscotti.

I did mine into small-medium form size and shaped a long rectangular shape into a parchment lined baking sheet into a 2 inch wide x 10 inch long shaped strip; the dough will spread (width wise) to about double once baked. Bake your cookie “slab” at 325 degrees for about 15 minutes or until a skewer inserted comes out clean. Remove from the oven and let sit on a wire rack for 10 minutes. Decrease the oven to 300 degrees.

Cut the slab into diagonal 3/4 inch slices. Set onto a clean parchment paper lined sheet spaced apart and bake for another 10 minutes (stopping half way to turn over each cookie) or until firm. The cookies will firm up further once cool. Repeat with your other portioned out dough to bake off the rest or shape larger if you like.