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Dessert will never be the same again. Why settle for the same old lemon bars or chocolate cake? With Jane Soudah, winner of the Spring Baking Championship, you can have exceptionally bold, mind-blowing desserts.
Jane shows readers how to create 60 incredibly delicious desserts with unexpected and amped up flavors. You can learn the secrets to boost the flavors in your baking, with each recipe demonstrating a tip from Jane’s many years of experience. The adventurous tastes come from utilizing multiple aspects of flavor, from juices and zests to citric acid, aromatic bitters, alcohol and extracts. Learn to balance and bring out the true flavors of the desserts, while adding new flavors to create root, herbal and floral notes, too. Recipes include Yuzu Key Lime Pie, Orange Bitters Olive Oil Cake with Aperol Glaze, Blackberry-Rose Geranium Pound Cake and Chinese Five Spice Snickerdoodles.
Expect the unexpected with Daring Desserts.
|Publisher:||Page Street Publishing|
|Product dimensions:||7.90(w) x 8.90(h) x 0.40(d)|
About the Author
Read an Excerpt
I love tart desserts! As a child, I would eat an entire lemon, relishing the experience of my entire face puckering. I will ALWAYS choose a lemon dessert over anything else on a dessert menu, but I am often disappointed that there isn't enough tart-sweetness and citrus flavor. This chapter remedies that problem, and it demonstrates how to create bold lemon, grapefruit and lime desserts by combining and layering citrus and tart ingredients.
These lemon bars are a lemon-lover's dream! There is lemon zest flecked throughout the shortbread crust, and a variety of lemon ingredients in the custard add deep citrus flavor and tartness. The result is an addictive, sweet-sour lemon bar.
YIELD: 16 BARS
2 cups (250 g) all-purpose flour
4 large eggs
Preheat the oven to 350°F (177°C, or gas mark 4). Line a 9 x 13 x 2-inch (23 x 33 x 5-cm) baking pan with parchment paper or nonstick foil.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, ½ cup (65 g) of powdered sugar and the lemon zest. Add the cold butter and mix on mediumlow speed until the mixture resembles sand. Press the mixture into the prepared pan. Bake for 20 to 25 minutes until the edges are light golden brown.
While the crust bakes, in the bowl of a stand mixer fitted with the whisk attachment, whisk together the eggs, sugar, lemon juice powder, lemon zest, lemon juices, lemon oil and citric acid until smooth. Add the baking powder and flour, and mix well.
Pour the filling mixture over the baked and still-warm crust. Bake for an additional 20 to 25 minutes until the filling is set. Let cool for 30 minutes. Sprinkle with ¼ cup (33 g) of powdered sugar and cut into squares.
I have a weakness for small French pastries that can be enjoyed with a cup of coffee for breakfast, particularly the madeleine, which is an all-time favorite. My affection for this pastry even extended to my daughter, whose name is spelled exactly like this delectable French cake. Plan ahead when making this dessert as the batter needs to be refrigerated for at least one hour, but preferably overnight. A longer rest in the refrigerator results in a better texture and the much-desired characteristic madeleine 'hump.' You will need madeleine pans to make these pastries.
YIELD: 18 CAKES
½ cup plus 2 tbsp (145 g) butter, divided
1 cup (130 g) powdered sugar, sifted
Melt ½ cup (115 g) of butter in a small saucepan. Set aside to cool to room temperature.
In a large bowl, combine the sugar and eggs. Using a hand mixer, whisk together until light and slightly thickened, approximately 2 minutes. Mix in the lemon oil, lemon juice powder, lemon zest and milk. Add the flour, baking powder and salt, whisking until just combined. Add the melted butter and fold into the batter using a rubber spatula. Cover the bowl with plastic wrap, and refrigerate for a minimum of 1 hour to overnight.
Preheat the oven to 400°F (204°C, or gas mark 6). Melt the remaining 2 tablespoons (30 g) of butter.
Brush the madeleine pans generously with butter and place in the freezer for the butter to harden. Fill each indentation in the pan ¾ full. Bake for 12 to 15 minutes until the cakes are golden brown. Allow to cool in the pans for 5 minutes before removing.
Whisk together the powdered sugar and lemon juice in a small bowl until smooth.
While the cakes are still warm, dip each cake into the glaze. Place the glazed cakes on a cooling rack that has been placed over a baking sheet, allowing the glaze to harden and the cakes to cool completely.
I am lucky to live in Southern California where citrus trees grow in abundance, including in my own backyard. With two heavily-laden grapefruit trees in my garden, I am always trying to find ways to use the plethora of fruit. One of my favorite summer cocktails is a Paloma, a refreshing combination of grapefruit juice, grapefruit soda and tequila. This cake is an ode to that drink. It's a fabulous use for grapefruit, and it's especially delicious when paired with its namesake.
YIELD: 12 TO 16 SERVINGS
1 lb (454 g) ruby red grapefruit, approximately 2 large fruit
2 tbsp (30 ml) fresh grapefruit juice
Wash and scrub the grapefruit. Dry the grapefruit and zest them to get 1 tablespoon (10 g) of zest. Peel the grapefruit and purée the entire fruit in a blender or with an immersion blender, then measure 1½ cups (370 g) of grapefruit purée for the cake.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, approximately 2 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the grapefruit zest and purée. Add the flour, salt, baking soda and baking powder. Mix until well combined, scraping the sides and bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pan. Bake for 45 to 50 minutes until the cake is golden brown and a cake tester inserted into the middle of the cake comes out clean.
While the cake is baking, whisk together the grapefruit juice, tequila, powdered sugar and salt until smooth.
Cool the cake in the pan for 20 minutes before removing from the pan and cooling completely on a wire rack. Place the cooled cake on its wire rack over a baking sheet. Pour the glaze over the top of the cake, allowing it to drizzle down the sides.
LIME DRIZZLE CAKE
This simple, yet impressive cake comes together quickly, and it has layers of fresh lime flavor and zestiness. My sons often beg me to make this cake for them and even offer to pick fresh limes from our tree to aid in their request. You can substitute lemon juice and zest for the lime ingredients in this recipe for a fabulous lemon drizzle cake as well.
YIELD: 8 TO 10 SERVINGS
1½ cups (187 g) all-purpose flour
1/3 cup (78 ml) fresh lime juice
¾ cup (98 g) powdered sugar, sifted
Preheat the oven to 325°F (163°C, or gas mark 3). Grease a 9 x 5 x 3-inch (23 x 13 x 8-cm) loaf pan with nonstick cooking spray.
In a small bowl, whisk together the flour, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, lime zest and lime juice until light and fluffy, approximately 2 minutes.
Add the eggs, one at a time, mixing well after each addition and scraping the sides and bottom of bowl with a rubber spatula. Add the flour mixture, mixing until just combined. Pour the batter into the prepared pan. Bake for 70 to 75 minutes until the cake is golden brown and a cake tester inserted into the middle of the cake comes out clean.
While the cake is baking, combine the lime juice and sugar in a small saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Once the sugar is dissolved, remove from the heat and cool to room temperature.
Whisk together the powdered sugar, lime zest and lime juice until smooth.
While the cake is still hot, pour the lime syrup over the top of the cake. Cool the cake in the pan for 20 minutes, allowing the syrup to soak into the cake. Remove the cake from the pan, place on a wire rack and cool completely. Once the cake is cooled, pour the glaze over the top of the loaf, letting the glaze drizzle down the sides.
As a child growing up in England, I attended a fair number of afternoon high teas where I was introduced to lemon curd, which began a lifelong love affair. It would be spread on scones and paired with Devonshire cream, the tangy lemon complementing the rich, thick cream. I often make a double batch of this lemon curd to keep in my fridge. I use it in many of the recipes in this chapter as well as spreading it on toast or scones. You can substitute any citrus fruit for the lemon in this recipe to make different flavored curds. Save the egg whites to make the Lemon Pavlova with Blueberry-Thyme Compote.
YIELD: APPROXIMATELY 1½ CUPS (181 G)
½ cup (115 g) butter
In a medium saucepan, melt the butter. Add the sugar, lemon juice, lemon zest, salt and egg yolks, and whisk until combined. Cook over medium-low heat, stirring constantly, until the mixture is thickened (5 to 7 minutes) and the temperature on an instant-read thermometer reads 175°F (80°C).
Remove from the heat and pour the hot lemon curd through a fine-mesh sieve into a clean container. While the lemon curd is still warm, blend with an immersion blender until the lemon curd is creamy, approximately 1 minute. Cover the lemon curd with plastic wrap and refrigerate until cold, 2 to 3 hours.
LEMON CURD CHEESECAKE
The addition of lemon curd to this lemon-scented cheesecake adds a burst of tart, lemony flavor to the creamy richness of the cheesecake batter. Lemon sandwich cookies are used for the crust as they add another layer of lemon flavor to this cheesecake.
YIELD: 12 TO 16 SERVINGS
1½ cups (135 g) lemon sandwich-cookie crumbs, approximately 20 cookies
Preheat the oven to 350°F (177°C, or gas mark 4). Wrap the outside of a 9-inch (23-cm) round springform pan with a double thickness of aluminum foil, making sure there are no holes in the foil.
Pat the cookie crumbs into the bottom of the springform pan. Bake for 12 to 15 minutes. Cool completely while making the cheesecake filling. Reduce the oven to 325°F (163°C, or gas mark 3).
Place the cream cheese, sugar and salt in the bowl of a food processor, and mix until well blended. Add the eggs and process until smooth. Add the sour cream, lemon juice and lemon zest, and pulse until completely combined and smooth. Pour the filling into the crust.
Dollop spoonfuls of lemon curd over the top of the cheesecake filling and swirl with a knife. Place the springform pan into a large roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
Bake for 1 hour and 10 minutes until the cheesecake is just set in the center. Turn the oven off, keep the door closed and let the cheesecake stand in the oven for 1 hour. Remove the cheesecake from the water bath and cool completely to room temperature. Refrigerate for 6 hours to overnight.
Yuzu is a citrus fruit from Asia. Compared to other citrus, it has a floral tartness; its flavor is often described as a cross between a sour mandarin and kaffir lime. I love the floral notes it adds to my version of key lime pie. This pie is a perfect combination of creamy, sweet and tart.
YIELD: 8 TO 10 SERVINGS
1½ cups (113 g) graham cracker crumbs
6 egg yolks
Preheat the oven to 350°F (177°C, or gas mark 4).
In a medium bowl, stir together the graham cracker crumbs and sugar. Add the melted butter, and stir until the crumbs are evenly coated. Press the crumb mixture into bottom and sides of a 9-inch (23-cm) deep-dish pie pan. Bake for 10 minutes. While the crust is baking, prepare the filling.
In a medium bowl, whisk together the egg yolks. Add the sweetened condensed milk, lime juice, yuzu juice and lime zest. Whisk until combined and smooth.
Pour the filling into the baked crust, and bake for 15 minutes until the center is just set. Cool completely to room temperature, and then refrigerate for at least 4 hours.
In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream and powdered sugar. Whisk until soft peaks form. Top each serving of pie with a dollop of whipped cream.
LEMON BUTTER CAKE
This cake is loaded with lemon flavor. It uses lemon oil, zest and lemon juice powder, and it is soaked with a lemon juice–butter glaze. It is truly a one-bowl cake where you put all the cake ingredients in the mixer bowl at once and mix together. I like to call this an 'all-day cake' because it's fabulous for breakfast, late-morning snack, afternoon tea and evening dessert!
YIELD: 12 TO 16 SERVINGS
1 cup (230 g) butter, room temperature
½ cup (115 g) butter
Preheat the oven to 325°F (163°C, or gas mark 3). Grease an 8-cup (1-kg) Bundt pan with nonstick spray.
In the bowl of a stand mixer fitted with the paddle attachment, place the butter, sugar, eggs, lemon zest, lemon oil, lemon juice powder, flour, salt, baking powder, baking soda and buttermilk. Mix on low speed for 1 minute. Increase the speed to medium and mix for an additional 4 minutes.
Pour the batter into the prepared pan. Bake for 50 minutes, until a cake tester inserted into the center of the cake comes out clean.
While the cake is baking, combine the butter, sugar, lemon juice and salt in a small saucepan for the glaze. Cook over medium heat until the butter is melted and the sugar is dissolved, about 5 minutes. Do not boil the glaze. Cool to room temperature.
While the cake is still warm, poke holes all over it with a metal or wooden skewer. Slowly pour the glaze in 3 increments over the cake in the pan, allowing the glaze to soak into the cake before adding more glaze. Cool the cake completely in the pan before removing.
Every winter, I buy cases of ruby red grapefruit from my children's school fundraiser, and we end up eating and drinking them at almost every meal. With such an ample supply of grapefruit, I was inspired to create a tart based on the classic French lemon tart. A tangy, silky grapefruit custard is baked into a butter cookie (sablé) crust and finished with a light dusting of powdered sugar. The sablé crust recipe makes enough dough for two tarts. Feel free to use half the dough for this tart and use the other half to make the Salted Caramel Chocolate Tart.
YIELD: 8 SERVINGS
½ cup plus 1 tbsp (130 g) butter, room temperature
4 large eggs
Preheat the oven to 350°F (177°C, or gas mark 4).
Cream together the butter, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the egg and mix until blended. Add the flour and mix on low speed until just incorporated.
Divide the dough into 2 discs. Wrap 1 portion of dough in plastic wrap and save for future use. The dough can be refrigerated for up to a week or kept frozen for up to 1 month.
Roll the second portion of dough out on a lightly floured surface to an 11-inch (28-cm) round and gently fit into a 9-inch (23-cm) tart pan with removable bottom, pressing into the sides of the tart pan. Trim the edges of the crust even with the top of the pan.
Refrigerate the tart shell for 30 minutes. Prick the bottom of the tart shell with the tines of a fork. Bake for 15 to 20 minutes until the entire shell is a light golden brown.
Excerpted from "Delightful Desserts"
Copyright © 2017 Jane Soudah.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Table of Contents
CHAPTER ONE Citrus,
CHAPTER TWO Bitters,
CHAPTER THREE Flowers and Herbs,
CHAPTER FOUR Spices,
CHAPTER FIVE Vinegars,
CHAPTER SIX Salts,
CHAPTER SEVEN Basic Recipes, Tools and Ingredients,
ABOUT THE AUTHOR,