Recipe: Flourless Almond Torte with Melted Chocolate and Berry Sauce

This European torte uses ground almonds (almond flour) in place of "normal" flour. It's a good option for anyone eating gluten-free. It's also delicious and easy. I was so enthralled that I decided the torte deserved its own photo album. I bet other nuts would work well also in this recipe, especially hazelnuts.

Ingredients
Cake
1 ½ cups almonds
¼ cup maple syrup
3 large eggs
1 tsp almond extract
¼ tsp vanilla extract
¼ tsp sea salt
Toppings
2 oz bittersweet chocolate, melted, for topping
½ pint fresh raspberries
agave nectar, to taste
lemon juice, to taste
2 Tbs almonds, toasted and chopped

Procedure
1 Preheat the oven to 375 degrees. Line an 8 inch cake pan (a fluted tart pan or pie tin would work) with a parchment paper circle cut to fit the bottom.
2 In a food processor fitted with a metal blade, grind the almonds until they have a flour like consistency, about 1 - 2 minutes. If you go too long, it will get sticky and eventually turn to almond butter... not what you want. Run a spatula around the sides of the work bowl if it isn't mixing evenly.
3 Measure the maple syrup, eggs, extracts, and salt into a measuring cup, mixing well to break up the eggs. With the food processor running, pour the maple syrup mixture through the feed tube and process until smooth.
4 Pour the batter into the prepared pan and bake for 25 minutes. The torte is ready when the top is lightly golden brown and the center is just set, it may appear to even be a bit jiggly. Touch it to make sure it isn't too dry. Tent with foil if the top browns too quickly.
5 While the torte is baking, puree the raspberries with a touch of agave and a splash of lemon juice. Strain out seeds and set aside.
6 When torte is finished allow it to cool slightly before gently inverting the torte over a plate to remove from the pan. Carefully peel off the parchment paper. Turn it back over and place it on serving platter. Spread the melted dark chocolate over followed by the toasted almonds. Serve with the raspberry sauce.

Author: Adapted from "One Bite at a Time" by Rebecca Katz

Recipe: Black Bean Brownies

This weekend, in anticipation of a dinner party, I stayed up Saturday night until 2:30am baking black bean brownies. Bizarre, right? You don't taste the black beans when they're done though, and when you think about Asian desserts, beans aren't that weird.

The benefits of these brownies (other than hidden iron and fiber) are:

• They are flourless (hello gluten intolerant folks)
• Have no refined sugar (hello diabetics, hypoglycemics, etc.)
• And it's just pure fun freaking people out when you tell them what's in them.

Originally from the baking book Baking with Agave Nectar, I grabbed the recipe from the food blog 101cookbooks.com, where they seem to be all the rage judging from the comments section. A few things I did... I was short on agave syrup, so I used 1 cup agave, and a half cup of wildflower honey. The honey had delicious flavor, which I think enhanced the brownies. I also used espresso powder instead of instant coffee.

The "brownie" that results tastes more like fudge than a brownie really. Since it's crumbly at first, it helps to refrigerate it before cutting pieces, ideally overnight.

Galette Recipe #2: Apple-Marzipan Galette with Caramel

Our blueberry mini galettes in class also made me think of this incredible apple marzipan galette I've made for years, topped with caramelized sugar and vanilla bean ice cream. This recipe is doable for even non-bakers like me. Sharing it as another option, and to show how versatile galettes are.

And my apologies, I am behind on class photos. You can see some baking class photos in my previous post, and I've just added pictures from chicken class. I have the full baking class and first ethnic cuisine album to upload... more soon!

Apple Marzipan Gallete with Caramel and Vanilla Bean Ice Cream

The original recipe calls for sugar, but you can reduce or substitute it. I've always made it as a normal pie size, however it would work just fine to create single-size servings just like the blueberry galettes.

Ingredients

1/2 (15-ounce) package refrigerated pie dough, or make your own if you've got time
Butter (for greasing baking sheet)
1/2 cup marzipan, softened
4 cups sliced peeled Granny Smith apple (about 2 pounds)
3/4 cup sugar, divided
1 tablespoon all-purpose flour
1 teaspoon almond extract, divided
2 teaspoons lemon juice
Dash of salt

Procedure

1 Preheat oven to 425°.
2 Line a jelly roll pan with greased parchment paper. If you want to be extra cautious, sprinkle sugar on as well.
3 Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough. If it's too difficult to roll, I've also just "sliced" it into coins and laid these on top of the dough, which works fine.
4 Combine apple, 1/2 cup sugar, flour, 3/4 teaspoon almond extract, juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). I "crimp" the sides with my fingers for presentation.
5 Bake at 425° for 30 minutes or until lightly browned (apple filling may leak slightly during cooking). Depending on your oven, you may want to slightly reduce the temp to 375 the last 10 minutes.

Topping options

Solidified caramel drizzle - Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 teaspoon almond extract. Drizzle over galette.

Caramel sauce - Start as above, but after cooking until golden, remove from the heat, whisk in the almond extract, and also add 1 ounce of butter and 6 tablespoons of heavy cream. Drizzle over the galette.

And of course ice cream!

Galette Recipe #1: Blueberry Mini Galettes with Lemon Curd

Last week’s classes were baking – both sweet and savory. By far my favorite treat of both was a blueberry galette (a pie, only more “rustic"), which I'm sharing the recipe for below. Our version macerated (marinating in acid and spices until the fruit breaks down) blueberries, tucked them into free form crusts to form individual mini pies, and baked until bubbly. As a counter to the sweet berries, we dolloped lemon curd on top. My mom, who loves all things tart and curdy (and once embarrassed me thoroughly during a nice mother's day brunch at the Ritz by asking for more "lemon turd please"), would have loved the full combination. The end result was an extremely flavorful interplay of sweet gooey filling, crispy crust and tangy citrus. And it was reasonably healthy for a dessert, since there was no refined sugar. So yes, you can have your pie and eat it too. Just don't have my mom order it for you at a restaurant.

Blueberry Mini Galettes with Lemon Curd

Galettes can be filled with seasonal fruit and served for dessert, or they can also be made savory and stuffed with vegetables. This recipe uses spelt flour instead refined white flour for the pastry crust. The combination of blueberry and lemon is perfect for early Spring, when both are in season. It would still be very good by itself if you don't want to go to the trouble of making the curd, or topped with ice cream instead.

Ingredients

CRUST
4 cups spelt flour
1 tsp salt
2 Tbs unrefined cane sugar, sucanat (1:1 substitution for regular sugar)
2 ½ sticks butter, cold, cut into pieces
⅔ to 1 cup ice water, as needed

FILLING
4 ½ cups fresh blueberries
3 Tbs arrowroot
1 ½ Tbs lemon zest
1 ½ Tbs fresh lemon juice
¾ tsp cinnamon
¼ tsp salt
¼ cup honey
1 tsp vanilla extract

LEMON CURD
5 large egg yolks
1 large egg
½ cup fresh lemon juice
1 Tbs lemon zest
⅓ cup honey
4 Tbs butter, cut into pieces

Procedure

1 Preheat the oven to 400.
2 DOUGH: Mix together the flour, salt, and sugar together in a bowl. Cut in the butter by hand, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 minutes.
3 FILLING: While the dough is in the refrigerator, prepare the filling. Mix together the blueberries, arrowroot, lemon zest and juice, cinnamon, salt, honey, and vanilla. Taste and adjust sweetness and lemon flavor as desired.
4 ASSEMBLY: remove the dough from the refrigerator and break into 12 pieces. Roll each piece into a circle about ⅛ inch thick. Transfer onto large parchment lined sheet pans. Add some fruit mixture to the center of the circle and spread, leaving a border 2 to 4 inches wide. Fold the edges of the dough over the fruit, overlapping as you go. Depending on how much of an edge you have left, the galette will be partially or completely covered.
5 Bake for 35 to 40 minutes, until the crust is golden brown.
6 LEMON CURD: In a stainless steel bowl, whisk together the egg yolks and egg, lemon juice, and honey.
7 Place the bowl on top of a pot of simmering water and whisk constantly until pale and thickened, 7 to 10 minutes.
8 Remove from the heat and stir in the butter and lemon zest. Let cool to room temperature.
9 TO SERVE: Put a dollop of the lemon curd on top of each galette.

Servings: 12 - 14 mini pies, or 1 large one
Source: Bauman College

Externship Update: First hours completed!

For Natural Chef certification, in addition to classes each of us has to "extern." My official externship is in the works (more on that once I have details...). But the excitement of this weekend was that my friend Brooks Nguyen, owner of Dragonfly Cakes, invited me to help at her bakery for my first official extern hours.

Brooks attended the baking program up at the Greystone (Napa) location of the Culinary Institute of America. Her bakery opened five years ago and is clearly a labor of love. They specialize in gorgeous hand decorated petit fours. Brooks created the seven flavors (my favorite was lemon), and has built the business to the point where she was featured on the cover of Harry & David's Mother's Day catalog! If you taste these things, you'll understand why they were featured.

I got to decorate about a thousand of the lemon petit fours with their little pink flowers using white chocolate as my "glue." Baking is a whole different realm for me, so it was quite the experience. Dragonfly's petit fours are carried by Mollie Stones, Whole Foods and Costco I believe, in addition to Harry & David. Highly recommend them, just please for the sake of their sanity wait to order until after the Mother's Day rush ;-)

I've added photos from my Dragonfly adventure under the class photos archive, along with the new sea vegetables, breakfast and alternative ingredients class pictures. Enjoy!