Growing up in Hungary, tart cherry was one of my favorite cakes. Tart cherries are abundant in the summer, so my mom would bake it often. Since I’ve moved to Indiana, I haven’t seen tart cherries at the grocery store. But this morning, I discovered them at the farmer’s market – so I had to bake this cake right away.
2.5 cups (6 dl) flour
1/8 tsp (1/2 g or one big pinch) salt
2 1/2 tsp (12 g/1 packet) baking powder
seeds scraped from 1 vanilla bean
4 oz (10 dkg) butter or margarine, softened
1 1/2 cups (4 dl) organic cane sugar
3 large eggs
1 1/4 (3 dl) cups yogurt or buttermilk
1 lb (1/2 kg) tart cherries, or other seasonal fruit such as plums, apricot, peaches, or berries
Preheat oven to 375 Fahreneit (185 Celsius). Butter and flour a 9 x 11 in (25 x 35 cm) baking pan, set aside.
In a medium bowl, mix flour, salt, baking powder and vanilla bean – set aside.
In the bowl of a kitchenaid or another large bowl, beat butter or margarine until pale – 3-4 minutes. Add sugar and continue beating for another 4-5 minutes. Add eggs, one at a time, waiting for each to be fully incorporated before adding the next.
Alternating the flour mix and the yogurt, mix in until combined – don’t over mix. Spread batter in prepared baking dish, and sprinkle the fruit on top.
Bake in the preheated oven for 30-35 minutes or until tester comes out clean.
Cool on wire rack before cutting.
Recipe adapted from rupanerkonyha.cafeblog.hu
1 clove garlic, minced
Kosher salt, to taste
1⁄3 cup olive oil
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 shallot, minced
Freshly ground black pepper, to taste
1 lb. small new potatoes
8 oz. haricot verts (green beans)
12 oz. cherry tomatoes, halved
1⁄2 cup black Niçoise olives
8 small radishes, trimmed and thinly sliced
4 hard-boiled eggs, halved lengthwise
1 small cucumber, thinly sliced
Make the dressing:
In a small cup measure with a spout, whisk together garlic, oil, juice, mustard, shallot, and salt and pepper; set aside.
Make the salad:
Boil potatoes and eggs for 10 minutes – rinse with cold water immediately to stop cooking. Chop potatoes in quarters.
Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper.
Recipe adapted from saveur.com
2 cups half and half
1 cup milk (I used almond)
1 tablespoon cardamom pods, cut open
2 tablespoons medium ground coffee
3 egg yolks
1/2 cup sugar in the raw
1 big pinch kosher salt
In a heavy saucepan bring half and half, pinch of salt and cardamom pods to a simmer. When dairy comes to a simmer, remove from heat, cover, and steep for 30 minutes.
In a glass measuring cup, whisk together egg yolks, sugar, and coffee until well combined.Reheat the dairy until it’s hot bot not boiling, and temper the yolks with some of the dairy, then carefully stir yolk mixture into pot. Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F.
Strain custard through a cheese cloth and chill in an ice bath then refrigerate at least 4 hours, ideally overnight.
Churn in ice cream maker according to manufacturer’s instructions, then transfer to an airtight container and to harden in freezer for at least 4 hours before serving.
Recipe adapted from seriouseats.com
1/2 cup sugar
3 large egg yolks
1 cup milk
1/4 cup cocoa powder
2 cups heavy cream
pinch of salt
6 ounces bittersweet chocolate, chopped
2 cups red wine – I used Cabernet Sauvignon, but Chianti would work well also
Bring 2 cups red wine to a boil in a small, heavy saucepan. Boil until the wine is reduced to about 1/2-cup and is thick and slightly syrupy, about 30 minutes. Let the syrup cool then keep cold in the fridge.
In a heavy-bottom saucepan, combine the milk, cream and salt. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F. Turn off the heat and whisk in the cocoa powder. Add the chopped chocolate, and stir or whisk until the chocolate is completely melted and the mixture is smooth.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in some of the hot milk mixture while whisking continuously. Pour the egg mixture slowly in the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.
Pour the mixture through a fine-mesh strainer into a clean bowl and stir in the red wine reduction. Let cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Freeze the mixture in your ice cream machine according to the manufacture’s instructions.
Recipe adapted from tomatoesonthevine.com
1 large egg
2 small/medium or 1 extra-large ripe bananas (about 1/2 heaping cup mashed banana)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup coconut oil, melted and cooled
2 teaspoons vanilla extract
1 1/2 cups old-fashioned whole rolled oats (not instant or quick-cook)
1 1/4 cups whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups Ghirardelli semi-sweet chocolate chips
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, bananas, sugars, coconut oil, vanilla, and beat on medium-high speed until well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate chips, and mix on low speed until just combined, about 30 seconds.
Preheat oven to 350F and bake for about 13 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t over bake. Cookies firm up as they cool. Baking times could range widely due to the moisture content variances in bananas, climate and oven variances; bake until your cookies are done.
Allow cookies to cool on baking sheet until cool to the touch, then transfer to cooling racks.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Adapted from averiecooks.com
2 6 oz. container ripe blackberries, rinsed
2 cups cream
1 14 oz. can full fat coconut milk
3/4 cup raw turbinado sugar
1/3 cup packed fresh basil leaves
2 tablespoons light corn syrup
1 tablespoon coconut oil
pinch of salt
Place the blackberries in a blender and set aside while you infuse the coconut cream with basil.
Warm the cream, coconut milk, sugar, basil, corn syrup, coconut oil and pinch of salt in a medium pot over medium heat, stirring occasionally. When the cream begins to simmer, remove the pot from heat. Cover and let the mixture steep for 30 minutes.
Strain the mixture, pressing as much liquid out of the basil leaves as possible. Add a tablespoon of the strained basil to the blender with the blackberries and purée until completely smooth. Strain the blackberries to remove the seeds, then mix with the basil infused cream.
Cool the mixture in the fridge for at least 4 hours, or overnight.
Pour the blackberry ice cream base into the bowl of your pre-frozen ice cream maker. Follow the directions on your ice cream maker to churn the base into ice cream, until it is the consistency of soft-serve, about 18 minutes.
Pack the ice cream into an air-tight storage container or a metal loaf pan. Freeze until firm, at least 4 hours, but preferably overnight.
Recipe adapted from snixykitchen.com
2 1/2 cup old fashioned oats
1 cup all-purpose flour
1 cup whole wheat flour
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut oil, melted (if need you may sub canola oil)
1 tablespoon vanilla
8 ounces dark chocolate, chopped into chunks (about 1 1/2 cups)
6 oz. blackberries or raspberries
Preheat the oven to 350 degrees.Line a 9×13 inch baking dish with parchment paper.
In a large mixing bowl or bowl of a stand mixer, add the oatmeal, flour, brown sugar, baking soda, salt, melted coconut oil, eggs and vanilla and beat until combined and the dough holds together (the dough will seem oily, this is good). Mix in about 1 cup of the dark chocolate chunks.Turn half the batter out into prepared pan, pushing the dough into pan. Sprinkle on the remaining dark chocolate chunks and the blackberries or raspberries, then place the remaining half of the dough over the chunks.
Bake for about 20-25 minutes. Allow bars to cool in pan for at least 30 minutes before slicing and serving.
Recipe adapted from halfbakedharvest.com