Classic Sour Cherry Pie with Lattice Crust

I love this recipe! No egg needed, so the texture will be more like puff pastry. Light and flaky crust with incredible sour cherry filling....YYUUUMMM!!!



Classic Sour Cherry Pie with Lattice Crust
adapted from : Bon Appétit Magazine June 2008

Ingredients :
CRUST

* 2 1/2 cups unbleached all purpose flour
* 1 tablespoon sugar
* 3/4 teaspoon salt
* 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
* 5 tablespoons (or more) ice water

FILLING

* 1 cup plus 1 tablespoon sugar
* 3 tablespoons cornstarch
* 1/4 teaspoon salt
* 5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
* 1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
* 1/2 teaspoon vanilla extract
* 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
* 1 tablespoon (about) milk
* Vanilla ice cream


(Tips : Since I don't have cherry pitter, I used a Chopstick to push the pit through the fruit)



Directions :
CRUST

Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. DO AHEAD Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

FILLING :

1.Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

2. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.



3. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.



Another Pie recipes ;
1. Banofee Pies
2. Apple Tart

CLICK : June 2009 - Stacks

This month's theme in Click is Stacks. Couple days ago I took a shot of these cookies and I thought that would be good to be submitted to CLICK.

Jai and Bee...here's my entry for Stacks.


Camera : Canon EOS 350 D
Lens : 17-40 mm f/4L

Here are some other shots

Eggless Ontbijtkoek

As I promised you, this is the other recipe of Ontbijtkoek which doesn't use any eggs. No mixer is needed! You'll love the recipe :).



I made this cake as a cupcake so my kids could easily eat it. The texture of the cake was dense (pretty similar with muffin) but moist. It's because the usage of honey.

Eggless Ontbijtkoek
source : Eat Dutch

Preparation time: 15 minutes
Cooking time: 1 hour

Ingredients:
9 oz / 250 g self-raising flour
Pinch of salt
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground ginger
4 oz / 100 g brown sugar
4 oz / 100 g honey
6 fl oz / 175 ml milk



Directions :
Preheat the oven to 320 degrees F / 160 degrees C.

Mix the flour, salt and spices together in a bowl. Add the sugar, milk and honey and beat until smooth. Add a little more milk if the mixture is too thick.

Lightly grease an 8 in x 4 in / 20 cm x 10 cm bread tin and pour the cake mix into it.

Put on the floor of the oven and bake for an hour. The cake is done when a knife inserted into it comes out clean. If it comes out moist, cook for a further 10 minutes.

Remove from the oven and turn out onto a cooling rack.

Serve warm from the oven on its own, or spread with butter. The cake’s delicate sweetness also makes it a great accompaniment to cheese.



If there’s any left over, wrap it in aluminium foil to keep moist.

(Faux) Canelés

When a friend of mine mentioned about this French tiny cake, I got very excited. I really wanted to taste it. Since she didn't have the recipe, so I googling around and found tons of recipes. I decided to use Clotilde's recipe. And quite surprised that the ingredients are so easy to find in your kitchen.

Actually, Canelés is French Rum and Vanilla Cake. Since I don't have the mold, I just used the mini muffin tin *oopsss*....that's why I call it Faux ;)(find here for the real Canelés). Nearly black at first sight, bittersweet at first bite, the crunchy burnt sugar canelé-shell makes an exquisite complement to its smooth, sweet filling, fragrant with vanilla and rum.



Canelés
adapted from : Chocolate and Zucchini

Ingredients :
- 1/2 liter (2 cups) milk
- 30 g (3 tablespoons) salted butter, diced
- 1 vanilla pod, split, or 1 teaspoon vanilla extract or paste
- 100 g (3/4 cup) all-purpose flour
- 180 g (1 cup minus 2 tablespoons) sugar
- 3 eggs
- 80 ml (1/3 cup) good-quality rum

Yields about 20 medium canelés.



Directions :
Combine the milk, butter and vanilla in a medium saucepan, and bring to a simmer. In the meantime, combine the flour and sugar in a medium mixing-bowl. Break the eggs in another, smaller bowl, and beat gently. When the milk mixture starts to simmer, remove from heat, fish out the vanilla pod if using, and set it aside.

Pour the eggs all at once into the flour mixture (don't stir yet), pour in the milk mixture, and whisk until well combined and a little frothy. Scrape the seeds from the vanilla pod with the dull side of a knife blade, and return the seeds and pod to the mixture. Add the rum and whisk well. Let cool to room temperature on the counter, then cover and refrigerate for at least 24 hours and up to 3 days.

The next day (or the day after that, or the day after that), preheat the oven to 250° C (480° F). Butter the canelé molds if they are made of copper (unnecessary if you're using silicon molds). Remove the batter from the fridge: it will have separated a bit, so whisk until well blended again. Pour into the prepared molds, filling them almost to the top. Put into the oven to bake for 20 minutes, then (without opening the oven door) lower the heat to 200° C (400° F) and bake for another 40 to 60 minutes (depending on your oven and how you like your canelés). The canelés are ready when the bottoms are a very dark brown, but not burnt. If you feel they are darkening too fast, cover the molds with a piece of parchment paper.

Unmold onto a cooling rack (wait for about ten minutes first if you're using silicon molds or they will collapse a little) and let cool completely before eating.

[Indonesian Food] Wajik

Gue sebenernya gak nge-fans banget sama wajik, tapi kalo udah lama gak makan ya pengen juga. Kebetulan pas mudik kemaren sempet jajan wajik di ITC Mangga Dua. Enak banget. Pas sampe Kuwait jadi pengen bikin sendiri. Udah gitu abis liat postingan wajiknya mbak Retno, jadi makin puengennn deh.



Resep yang gue pake punya mas Budi Sutomo, cuman gue modif dikit, tambahin jahe bubuk, biar ada wangi jahenya *thanks ya mas Budi*

(if you need recipe in English please let me know)

Wajik Ketan
sumber : Budi Boga

Bahan:
700g beras ketan putih
200 g gula Jawa, sisir (dita-kalo mau lebih pekat, tambahin 150 gr gulanya trus gula pasirnya di skip)
75 g gula pasir
650 ml santan dari 11/2 butir kelapa parut
½ sdt garam
1 lembar daun pandan, potong-potong
(dita - gue tambahin 1 tsp bubuk jahe)

Cara membuat:
• Cuci beras ketan, rendam air selama 2 jam. Tiriskan

• Kukus ketan selama 30 menit atau hingga beras ketan setengah matang. Angkat.

• Rebus gula pasir, gula jawa, santan, garam, dan daun pandan. Masak hingga mendidih.

• Tambahkan ketan ke dalam rebusan santan. Masak sambil di aduk-aduk hingga santan terserap habis. Angkat.

• Kukus kembali ketan selama 20 menit atau hingga ketan benar-benar matang. Angkat.

• Tuang adonan wajik ke dalam loyang yang sudah dioles minyak atau dialas dengan plastic/daun pisang. Tekan dan ratakan. Setelah dingin, potong-potong. Sajikan.



Untuk 20 Potong

Poffertjes

Poffertjes or Dutch Pancakes or Tiny Pancakes are usually served with melted butter and sieved powdered sugar. But strawberry and cream, caramel sauce, chocolate sauce, etc will do. It's all up to your mood :).



Actually, they are not kinda hard to prepare but a special pan is needed. This is a special cast-iron or copper pan also available in aluminium with teflon-coating with several shallow indentations in the bottom. And I want it so bad!!




And guess what??....Yayyy...got this beautiful, cast-iron Poffertjes pan from Titan Baking when I had a trip last month to my homecountry, Indonesia. I fell in love in the first sight and couldn't help myself not to grabbed it! Eventhough it's quite heavy and would make my luggage screaming out loud...LOL! Actually this cast-iron pan is multifunction. I can make mini Mud Cake, Bika Ambon, Kue cubit, etc with that pan.

This recipe is quite easy and simple. No mixer, no instant yeast and no buckwheat flour needed. And better eat warm. Perfect for lazy Sunday brunch!

POFFERTJES
source : Gel's Kitchen



Preparation Time: 10 mins
Standing Time: 60 mins
Cooking Time: 30 mins

Ingredients :
500g self-raising flour
2 large eggs
800ml milk
1 tsp vanilla extract
(dita - I added 1/2 cup sugar)
a pinch of salt
olive oil for brushing the pan

Method :
Sift flour in a large bowl. Combine milk, eggs and vanilla extract in a bowl and mix lightly. Add the wet mixture to the flour and beat well for 3-5 minutes till the batter is light and fluffy. Cover and stand batter for an hour.

Pour batter into a squeeze bottle [like the ones you get in the supermarket for sauce]. Place Poffertjes pan on the cooktop at medium heat. Brush pan with a liberal dose of olive oil. When the oil is hot, squeeze the batter into each hole, filling it just below the rim. When bubbles start appearing in the batter, flip over each pancake gently in their holes with a butter knife. Cook this side for 2-3 minutes and slide the pancakes onto a plate.

(makes 90-95)

Serving suggestions :
# Serve hot with strawberries, fresh cream, nuts and chocolate sauce.
# These pancakes can also be served simply with a drizzling of coarse sugar, topped with freshly squeezed lemon juice.

[Indonesian Food] Kue Lumpur (Mini Mud Cake)

Kue Lumpur adalah jajan pasar favorit gue. Mumpung lagi centil-centilnya pake pan poffertjes anyar (yang ternyata bisa buat bikin macem-macem, di antaranya kue cubit, pancong versi bulet, carabikang dan bika ambon), gue pengen banget nyobain resep kue lumpurnya pak Sahak Pribadi.

Pak Sahak ini udah terkenal resepnya pasti juara, jadi gak perlu diragukan lagi dan gak perlu googling lama-lama nyari resep kue lumpur yang beredar.....langsung pake resep pak Sahak!

Dan bener aja, gue rekomenin deh resep ini! Ehh....jangan tanya gue kenapa namanya KUE LUMPUR SURGA, tanya aja sama pak Sahak ya :)




KUE LUMPUR SURGA

Bahan A :
Telur ayam 6 butir ( 6 kuning + 2 putih )
gula pasir 300 gram
( kocok bahan diatas sampai mengembang )

Bahan B :
Kentang tes 500 gram ( kukus lalu haluskan )
Tepung terigu 200 gram
Santan 200 gram (dita-karena gak jelas ini santan cair ato bubuk, gue pake santan bubuk)
Susu cair 75 gram (dita-susunya gue tambahin jadi 150 ml)

Bahan C :
Butter 150 gram ( cairkan )



Bahan pelengkap :
Kelapa muda 1 buah ( ambil isinya )
Kismis / kurma (dipotong kotak kotak kecil ) 100 gram

Cara membuat :
Masukan bahan B kedalam bahan A lalu aduk rata.
Masukan bahan C kedalam adonan diatas aduk rata.
Panaskan cetakan kue lumpur kemudian tuang adonan kedalam cetakan kue lumpur.
Setengah matang masukan kelapa muda dan kismis/kurma.
Masak sampai matang lalu angkat.
Kue siap disajikan.

KBB # 11 : Ontbijtkoek

Here we go.... Klub Berani Baking's challenge # 11 : Ontbijtkoek!

This is my first experiment with Ontbijtkoek. Apparently, it's easy to make and the ingredients are so easy to find. My family really love it. I made this cake 3 times. The first one, I used brown sugar because I didn't have coconut sugar/palm sugar at the moment I baked it. The texture was so soft but a bit fragile to cut. And I think, I baked it too long (1 hour). The second attempt, I used different recipe (will post it soon) which doesn't use egg. The third times, I used the same recipe as the first time, the KBB recipe but now I have palm sugar :). The cake become more dense and dry, and the baking time took only 30 minutes. I don't know why it has different texture with the first one. Was it because of the sugar I used? And different baking time?

But overall, I'm satisfied with this recipe. And one more thing, I found out that the almond I spread before the cake goes to the oven is better way rather than waiting for 20 minutes in the oven as the recipe suggested.


My first attempt


Ontbijtkoek
source : Kue-Kue Indonesia. Yasa Boga-PT Gramedia Jakarta. 2007

Ingredients :
125g palm sugar

5 egg yolks

3 egg whites

mix together :

125g flour,

1 tsp ground cinnamon,

½ tsp ground nutmeg,

¼ tsp ground clove

50g almond, thinly slices (used slivered will do too)

Directions :

1. Beat the yolks, whites and sugar until fluffy and thick.
2. Fold in the sifted flour and spices, mix well. Pour into a lined and greased then floured loaf tin.



3. Scatter the sliced almonds on top and then bake for 20 minutes at 170˙C, turn the oven to 150˙C for 10-15 more minutes or until the cake is well golden brown and cooked.


The third attempt

CLICK : May 2009 - Cookies

It's been a long time since I submitted my last entry to CLICK competition.

And here's my entry for CLICK May 2009 - Cookies, hosted by Bee and Jai.





Pennylane's Chocolate Cookies
Taken with Canon EOS 350 D
Lens : 50 mm f/1.4 mm

Feel free to join the fun here.

Cherry Cheesecake

Having a long vacation, from Istanbul and then Indonesia, made me baking blue. For almost 1,5 mos, I didn't touch my baking tools ;). Now, I'm kicking and alive...it's time for me to strike back in the kitchen :D. Please take a seat, have a cup of tea and enjoy my cheesecake.



Cherry Cheesecake (Philadelphia New York Cheesecake)
Prep : 15 min.plus refrigeration
Bake : 40 min.



Ingredients :
6 honey maid honey grahams, crushed (Dita - any biscuits will do, you can even use oreo)
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp butter or margarine, melted
5 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened (Dita - I used 300 gr cream cheese)
3 Tbsp flour
1 Tbsp vanilla (Dita - Use only 1 Tsp. If you use 1 Tbsp, believe me it will turn out bitter)
1 cup sour cream (Dita - I used yoghurt)
4 eggs
1 can cherry pie filling

Directions :
1. Heat oven to 325˙F. Line 13x9 inch pan with foil. Mix crumbs, 3 Tbsp sugar and butter; press onto bottom of pan. Bake 10 min.
2. Beat cream cheese, sugar, flour and vanilla until blended. Add sour cream; blend. Add eggs, 1 at a time, mixing on low speed until blended.
3. Bake 40 min or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan.
4. Top with pie filling and serve. Makes 16 servings

Pao de Queijo

These Brazilian cheese puffs are wonderfully melt in your mouth. Savoury little snacks that are made with tapioca flour instead of wheat flour, making them good for people with an intolerance to wheat.

They are best served straight out of the oven, when they're still a bit gooey inside from the delectable cheese.



Pao de Queijo
source : Recipezaar
Ingredients :

* 2 cups sweet manioc starch or sour manioc starch alias tepung tapioka
* 1 cup milk
* 1/2 cup margarine (dita - I prefer butter)
* 1 teaspoon salt
* 1 1/2 cups grated parmesan cheese
* 2 eggs

Directions :
1. Preheat oven to 400 degrees F.
2. Bring the milk, salt, and margarine to a boil.
3. Remove from heat.
4. Slowly add manioc starch, stirring constantly until thoroughly mixed.
5. Add the cheese and eggs.
6. Knead until smooth.
7. Form into balls approximately 2-inches in diameter and place on a greased baking sheet.
8. Sprinkle with Parmesan cheese.
9. Bake until golden brown (dita - 15-20 minutes).
10. Eat while hot.
11. Makes 20 cheese buns.

KBB # 10 : Caramel Pots with Minted Shortbread Sticks

Sesuatu yang berhubungan dengan karamel, gue pasti suka. Makanya ngerjain tantangan kali ini juga semangat banget, walaupun dalam kondisi hamil yang sekarang, rasa kantuk yang parah sering menjajah gue. Dan lagi gue memang berniat nyelesaiin tantangan ini cepet-cepetan supaya acara liburan keluarga di tengah bulan bisa berjalan dengan lancar.



Kebetulan pula pada tantangan ke-10 ini, gue dan Lina dipercaya untuk menjadi host. Wuuiihhh....ternyata banyak banget ya bo suka dukanya. Pesan gue bagi temen-temen untuk the next challenge, please ikuti tata cara pengiriman sesuai format yang sudah ditentukan, supaya round up bisa berjalan dengan lancar. Kalo entry gak komplit-komplit, round up jadi tersendat dan host juga jadi pening :). Mohon kerjasamanya ya di lain waktu, supaya member senang, host senang, semua pun senang :). Sampe akhirnya....gue kelupaan untuk nge-publish kerjaan gue sendiri *oppsss sorry*. Over all sih seneng banget jadi host, banyak pengalaman yang didapet.

Untuk tantangan sendiri, gue gak menemukan kesulitan berarti. Bikin Shortbread sticksnya gampang banget. rasanya renyah dengan wangi vanilla dan sama-samar rasa mint. Karena gak ada vanilla batangan, gue pake esens vanila. Pada saat pembuatan caramel yang agak tricky. Tapi untung aja inget ilmu bikin karamel waktu bikin Paris Brest (bahwa saat bikin karamel gula gak boleh diaduk-aduk kalo diaduk jadinya mengkristal) jadi semuanya bisa berjalan lancar. Cuman karena bikin karamel itu lama dan harus sabar, sementara kondisi hamil gue gak memungkinkan untuk berdiri lama di depan kompor, terpaksa gue menggotong kursi untuk duduk di depan kompor. Karena takut ninggalin karamel, ngeri gosong.

Caramel Pots with Minted Shortbread Sticks
Source: Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine.



Minted Shortbread Sticks

Ingredients :
100g icing sugar
200g flour
100g cornflour
250g unsalted butter, softened
1 vanilla pod, seeds removed and reserved
1 sprig mint, chopped



Directions :
Preheat the oven to 150C. Line a baking tray with baking paper.

Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and bake for 20-25 minutes, until lightly golden. Cool and store in an airtight container until required. Makes about 30.

Caramel Pots

Ingredients :
125g caster sugar
2 Tbs water
125ml milk
250ml cream
3 egg yolks



Directions :
Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cream in a separate saucepan and warm-do not boil. Whisk the milk into the caramel. Cool slightly.

Beat the egg yolks, until creamy. Gradually pour the hot caramel onto the egg yolks, mixing well.

Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.

Milky Almond Chewy Cookies

Making cookies should be fun, simple yet easy. Coz for me it's time to introduce the kitchen to my girls. Since I only had the leftover ingredients, I create this recipe. And heyyy....they turned out good. So milky!

Milky Almond Chewy Cookies
by : Dita



Ingredients :
1 1/4 cup shortening (you can use butter or margarine)
1 1/4 cup dark brown sugar
1 1/4 cup sugar
3 eggs
1 tsp vanilla
1/2 cup milk powder
3 1/2 cups flour
1 tsp baking soda
1 cup slivered almond
1/2 cup chocolate chips or white choco chips

Directions :
Cream shortening and sugar; add slightly beaten egg and vanilla. Then add milk powder, flour mixed with baking soda. Then add almond and chocolate chips. Drop by teaspoonful on greased cookie sheet. Bake at 375 degrees (190˙C) for 8 to 10 minutes until light brown.

Yogurt Panna Cotta with Strawberry Compote

This simple dessert is wonderfully tangy. I love the sour sensation, mixed with the delicate texture of it.



Yogurt Panna Cotta with Strawberry Compote
adapted from: btn's Kitchen

Ingredients (for two portions):
200 ml heavy cream (dita - I used 1/2 milk-1/2 whipped cream)
2 teaspoons vanilla extract
3 tablespoons sugar
7 g gelatin + 4 tablespoons cold water for dissolving it.
150 g yogurt

Directions:

1. Dissolve gelatin in cold water.
2. In a saucepan on medium heat mix cream, vanilla and sugar, stirring continuously until sugar melts.
3. Add gelatin and stir until it dissolves.
4. In a separate bowl stir the yogurt to get rid of any lumps.
5. Slowly pour the hot cream mix into the yogurt, whisking constantly.
6. Pour mix into two glass bowls or ramekins or whatever suitable bowls you have.
7. Refrigerate for about 4 hours or until firm.

To serve:

Flip onto chilled plate, and garnish with warm raspberry preserves, or cranberry sauce or fresh fruit or any combination of those.

Strawberry Compote

Ingredients :
1 cup Fresh Strawberry, sliced
Sugar to taste
Lemon juice
Wine/Rhum (optional)

Directions :
Mix all the ingredients until sugar dissolved. Bring to a boil. Remove from heat. Chilled.

Tips :
To invert panna cotta, set the ramekins into a pan of hot water for 15 seconds. Make sure the water does not get into the ramekins. Run a knife around the edges of ramekins and invert them onto plates. Remove the ramekins. Top panna cotta with strawberry compote.

Banana Cake Amanda

Banana cake is always my all time favorite! There are tons of recipes that I have tried. A good friend of mine, Isti, gave me this simple and easy recipe.



Thank you Tis!

Ingredients :
3 eggs
125 gr butter, melted
1 cup sugar (dita - I used light brown sugar)
2 cups all purpose fluor
1 tsp baking powder
3 very ripe bananas, mashed



Directions:
Pre-heat the oven to 150 deg C. Line the base of 20x20 cm non stick pan with baking paper.

Place the eggs in amixing bowl and beat at medium speed until fluffy. Add sugar and beat until incorporated.

Add in flour, mix well and then melted butter, fold until well mixed.

Add in baking powder and bananas, fold until mixed well.

Pour the batter to the baking pan. Check the doneness at 50 minutes with a skewer. Continue baking for another 5-10 minutes or until a toothpick inserted into the centre of the bread comes out clean.

Let it cool in the pan for 5 minutes (dita - brush the cake with butter while still warm). Turn the cake out of the pan and let it cool completely before serving.

Another recipes with Banana :
1. Banofee Pie
2. Banana Cake
3. Banana Chocolate Chips Cookies
4. Banana Pistachio Biscotti
5. Butterscotch Pudding with Coffee-Caramelized Banana
6. Banana Cake with Choco Chips