Barefoot Bloggers-Bonus Recipe Couer a la Creme

Absolutely delicious! Sinfully rich! These were our first thoughts as we tasted this month's Barefoot Blogger's bonus recipe, Coeur a la Creme. We really liked this traditional French dessert, but I think my husband and I could have split one serving. A whole serving of this is incredibly rich. The texture is very light and fluffy comparable to a whipped cream. Yet, the flavors of the vanilla and lemon extract meld perfectly giving it it a taste similar to a cheesecake. The raspberry sauce was one of the best I have had. Not to sweet and not to tart, a perfect balance. The raspberry sauce would be great accompaniment to other desserts such as cheesecake or a bittersweet chocolate cake. This was a really simple recipe to make. I was a little concerned when I made it because I didn't have an liquid in the bottom of the dish, however, I found out from some of the other Barefoot Bloggers this was completely normal. Coeur a la Creme is traditionally made from unsweetened soft white cheese curds set into porcelain heart-shaped molds with perforated bases for the whey to drain overnight. I imagine those recipes produce a lot of liquid in the bottom. They are then unmoulded and served with cream poured over, covered with sugar. This recipe was very thick when it came out of the mixer and doesn't really have a true soft cheese in it. This dessert would make a beautiful presentation for a Valentine's day dinner or just for a special romantic evening. If you are going to make it, be sure to pick up some of these cute little Coeur a la Creme dishes. Thanks to Becke at Columbus Foodie for this decadent pick.



Coeur a la Creme with Raspberry and Grand Marnier Sauce
Source: Barefoot Contessa in Paris

12 ounces cream cheese, at room temperature
1 1/4 cup confectioners' sugar
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon grated lemon zest
Seeds scraped from 1 vanilla bean
Raspberry and Grand Marnier Sauce, recipe follows
2 half-pints fresh raspberries

Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.

Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.

Raspberry and Grand Marnier Sauce:
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Yield: 2 cups

Summer Berry Cooking Class

Dallas is known for having an array of some of the finest restaurants in the country. One of the shining stars in Dallas is Abacus. Abacus is one of six five-star restaurants in Dallas. Those outside of Dallas, may remember Top Chef contestant Tre Wilcox. Tre worked at Abacus. He has since moved on to start his own ventures. Owner and Executive Chef, Kent Rathburn is quite acclaimed both locally and nationally. Chef Rathburn and his brother beat Bobby Flay on the premier episode of Iron Chef. My husband and I have dined at Abacus a few times. Our favorite experience was our first visit when we indulged in the nine-course "small plates" tasting menu. These plates may have been billed as small but they were so filling. It was one of the most amazing meals we have ever had.

Last week, I noticed a listing in the paper for a summer berry cooking class taught by one of of Abacus's pastry chefs. The menu sounded fabulous: strawberry shortcakes with mascarpone whipped cream, blueberry lemon curd tart; and blueberry, peach and strawberry turnovers. Overall, it was a fun evening where I learned some great techniques and recipes for using up those wonderful summer berries that will quickly be fading from the farmer's markets. The recipes used were very adaptable and gave me many new ideas for some wonderful creations of my own.

Penne Rustica

I happened to see Robin Miller make this recipe on the food network the other day. I don't usually watch this show and have never made any of Robin's recipes. The recipe appealed to me because it was light and had several ingredients I like such as artichokes, olives, and roasted zucchini. Overall this meal was good but not amazing. I think it needs a sauce or something to bring all the flavors together. I think I'm going to reheat the leftovers for my husband and melt some cheese on top. It might even work better as a pasta salad with a vinaigrette dressing. Sounds like an idea for lunch today! I think the recipe is a good starting point but it needs some adjustment.

Penne Rustica
Source: Robin Miller and the Food Network

1 pound penne pasta
Cooked chicken, cut into 1-inch pieces
1/2 cup jarred artichoke hearts, quartered
Cooked zucchini, cut into 1-inch pieces
1 cup chopped roasted red peppers
1/2 cup chopped oil-packed sun-dried tomatoes
3 roasted Roma (plum) tomatoes, diced
1/2 cup sliced pimento-stuffed green olives
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan
Salt and freshly ground black pepper

Cook penne according to package directions. Drain and transfer to a large bowl. Stir in chicken and remaining ingredients.

French Coconut Pie

I didn't have any plans to make pie this weekend, that was until my husband and I watched The Waitress. It was an adorable and quirky romantic comedy. I highly recommend it. The only problem is that after you finish the movie, you will be craving pie! My husband really likes coconut pie, so that was his pick. This recipe was very easy and I already had all the ingredients on hand. This recipe uses a pre-made pie crust. I use Wholly Wholesome Pie crusts sold at Whole Foods. I keep them in the freezer for pie baking emergencies! These crusts taste homemade and they have no artificial ingredients or preservatives. This recipe was a hit at our house. Minus the baking time, it only took about 10 minutes to throw this together. The filling of the pie was a delicious coconut custard. The top browned leaving a creme brulee like crust. I only cooked mine for the minimum 45 minutes and it got a little browner than I would have liked. So, I recommend checking this pie often to ensure it doesn't get to done. I served this with a dollop of fresh whipped cream.

French Coconut Pie
Source: The Lady and Son's Savannah Country Cookbook

4 tablespoons (1/2 stick) butter, melted
2 eggs, beaten
1 tablespoon all-purpose flour
3/4 cup sugar
1 (3 1/2–ounce) can shredded sweetened coconut (about 1 cup)-I use organic superfine
1 cup milk
1 (9-inch) unbaked pie shell-I used a Wholly Wholesome Pie Crust

Preheat oven to 350 degrees F. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.

A simple Saturday lunch!

I'm always on the look out for new and exciting lunch ideas. I recently got an email from Whole Foods with a list of sandwich and salad ideas. One suggestion was a tuna apple salad. Great suggestion, but they had no recipe. I still liked the idea and knew I could make my own. My husband and I really liked this. It was a light yet filling lunch for a hot summer day. To dress the greens I used my favorite dressing, blackberry basil vinaigrette. I use this vinaigrette on lots of different salads, its perfect for the summer.

Tuna Apple Salad
Mixed Greens
1 Can of tuna
1/4 cup Mayonnaise
1 Granny Smith apple (1/4 cup diced the rest sliced)
1 tbsp chopped fresh dill
salt and freshly ground pepper

Mix tuna, mayo, diced apples, salt, pepper and dill. Serve on top of mixed greens with sliced apples and a drizzle of blackberry basil vinaigrette.


Blackberry Basil Vinaigrette
Source: Southern Living

½ (10oz) jar seedless blackberry preserves (I have also used raspberry)
¼ c red wine vinegar
6 fresh basil leaves
1 garlic clove, sliced
½ tsp. salt
½ tsp. seasoned pepper
¾ c. vegetable oil

Pulse preserves and vinegar; add next 4 ingredients. With blender running, add oil slowly. Process until smooth.

Blueberry Pancakes

I saw this post about Blueberry Pancakes and pancake making phobia the other day on the Smitten Kitchen. I knew I wanted to try this recipe, especially since I had both blueberries and buttermilk to use. I will admit I have issues with making pancakes. Its one of those short order items I just haven't mastered. What better way to start a Sunday morning then a plate of piping hot homemade blueberry pancakes? I figured since I have French Toast down now, I would try pancakes again. I have to say the recipes is called the Best Buttermilk Pancakes and they were right! These were the best tasting homemade pancakes I have ever made. The only pancakes that rival these are the delicious pancakes I had at Kirby Lane in Austin, Texas. I will definitely use this recipe again. Unfortunately, I still haven't mastered pretty when it comes to pancakes, so I just couldn't photograph them! You could say my pancakes were rustic. At least they were all in one piece! My process is coming along though. I think my next step is to purchase a griddle so I can better regulate the temperature and make more pancakes at a time. If you have any recommendations for a good griddle, let me know. Hopefully, I will be able to update soon with a picture of some beautiful pancakes! Note, I halved the recipe and it was plenty for us.

Best Buttermilk Pancakes

Source: Martha Stewart's Original Baking Classics as adapted by the Smitten Kitchen

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle

1 cup blueberries, fresh or frozen and thawed (optional)

1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.

2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.

3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.

4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

Smoked Salmon Spread

What can I say? Another wonderful recipe by Ina. I wasn't sure what I was going to do with this weeks Barefoot Blogger pick of Smoked Salmon Spread by Ashley at the Spicy Skillet. I love smoked salmon and the recipe sounded good, but my husband wasn't as enthusiastic. I probably should have made this for Fourth of July and served it then but I wasn't thinking that far ahead! I thought about trying this out on some friends, but my little one has been sick so we have been in quarantine! What to do? Halve the recipe and eat it with fresh crudites for lunch! It was the fanciest lunch I have ever made for just myself. I'm glad I got the chance to try this recipe. I would certainly want to make it for a party. It would be a nice accompaniment to a brunch menu but would dress up well for a fancy dinner party. It also takes only about 5-10 minutes to make and can be made ahead. I really liked the suggestion of several of the Barefoot Bloggers who recommended serving this inside cherry tomatoes or with sour dough baguettes. Ina would be proud! I can truly say I have been having so much fun participating in the Barefoot Bloggers and getting to try recipes that I might have skipped otherwise. Check back next week for the bonus recipe of Couer a la Creme. I can't wait to use my new molds. I've heard this one is a winner too!

Smoked Salmon Spread
Source: Barefoot Contessa Family Style and Foodnetwork.com

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained (Mine did not need to be drained)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.

If you can find it, Ina recommends Norwegian salmon; it's drier and less salty than other smoked salmon.