gateau de Poire

It's that time of year again. Pears! Four cases of these beauties! (yikes)

Actually it feels a touch early to me this year. I thought I usually started this madness in late August - but maybe I am just not remembering correctly. 
The whole 'Pear, Peach, whatever fruit' episodes come about because I have a friend, who has a mother, who works at a job where she gets tons of stone fruit. Every year we are the lucky recipients of whatever she is able to throw our way. Right now it's all about pears and I have been in a frenzy in the kitchen trying to use them up. I've decided to avoid canning this year 
(i know...dumb...) 
(And especially dumb since we all know I will eventually be canning!)
But right now it's been all about cakes and jams.
Here's the favorite so far.

Gateau de Poire - Pear Cake.

I love this cake. 

Maybe because it's not too sweet? Maybe because of that to-die-for that crispy outside edge? Maybe because it's actually pretty quick to make and requires no fancy shmancy ingredients? Or maybe because the fruit choices are somewhat interchangeable depending on what is flooding my kitchen? Whatever it is, I hope you try this one. 

And grab your springform pan.

YOU WILL NEED:

12 tablespoons butter - divided.

1 1/3 cups all-purpose flour.

6 firm pears.

1 cup + 2 tablespoons of sugar.

1 tsp baking powder.

1/2 teaspoon salt.

1 lemon - zest and juice.

3 large eggs.

TO DO:

Peel, core and chop 4 of the pears. I like big chunks.

In your stand mixer - place the flour, baking powder, salt and 1 cup of the sugar.

Zest the lemon into this mixture and give it a light stir.

Set aside.

In a large skillet melt 2 tablespoons of the butter.

To this pan add the chopped pears + juice from half of the lemon + the remaining 2 tablespoons of sugar.

Medium to medium high heat.

Give it all a good stir and cook about 15 minutes - until the pears have softened but are still firm and until there is almost no liquid left in the pan.

Stir frequently to make sure the guys on the bottom don't get too crispy.

While the pears are cooking, melt the remaining 10 tablespoons of butter and let cool slightly.

Prep your spring form pan. Either butter and flour the inside really well - or use a nonstick spray.

Oven to 350 - middle rack.

Peel and slice the remaining 2 pears.

You need these to make the top all pretty (this is also totally optional)

I only wanted the pieces that were about the same length and pretty for decorating. The pieces from the sides that are too small, I chopped these in half and threw them in with the pears on the stove (no waste)

Use the last half of your lemon over the tops of these pears and give them all a rub - just make sure they are all coated with lemon juice. This helps to keep the fruit from turning yellow/brown ick.

Set aside.

Back to the stand mixer - give all that stuff a good mix. 

Add the eggs. 

Mix well.

Add the melted butter.

Mix just until most is incorporated.

There may be a little butter floating around the edge and that is fine.

Finish mixing the batter by hand.

Time to assemble the cake!

Scoop the cooked pears into your prepared pan.

Pour the batter over the top.

Level it out as best you can.

Arrange your pear slices all around the top.

Skinniest parts of the sliced pears need to be in the center.

Wide part of the pears on the outside edge.

Into the oven this goes for 35 minutes.

Check the center with a toothpick - a little crumb sticking to the toothpick is a good thing.

Remove and let cool for a couple hours IN the springform pan.

Serve with salted caramel sauce (recipe up soon)

Enjoy!

chocolate mousse

Does that title really need any further verbage? Someone asked me why I didn't have a chocolate mousse recipe up on this site and I was actually a little shocked! I make this all the time. I hadn't posted it already?

Well, Chocolate Mousse! Here it is. I might bathe in this one day.....just lay in the tub with a spoon.....I'm sure that's a pretty horrid visual you all have now so I'll stop.
But it's that good. And it's become quite easy to assemble and is always a giant hit whenever served.
This recipe is from America's test Kitchen (of course it is) and is rich and creamy and decadent and completely chocolate.

YOU WILL NEED:

8 ounces bittersweet chocolate

5 tablespoons water

2 tablespoons cocoa powder

1 tablespoon brandy

1 teaspoon instant espresso powder

2 large eggs - separated

1 tablespoon sugar

dash of salt

1 cup + 2 tablespoons heavy cream

TO DO:

on the stove - a saucepan with an inch or so of simmering water.

set a large glass bowl on this and melt the chocolate, water, cocoa powder, brandy and espresso powder.

make sure the bowl does not touch the hot water.

stir frequently until all the chocolate is melted and glossy.

remove from heat

in a second bowl whisk the egg yolks with 1 1/2 teaspoons of the sugar and the salt.

whisk until mixture thickens and lightens in color.

add a couple scoops of the chocolate mixture to the egg yolk mixture and mix well.

slowly drizzle in the rest of the chocolate mixture - whisking constantly.

in your stand mixer - whisk the egg whites with the remaining 1 1/2 teaspoons of sugar.

whisk just until soft peaks form.

remove from the machine.

using the whisk attachment continue mixing by hand to make sure you get all the whites off the bottom.

add a couple dollops of the egg white mixture to the yolks and chocolate mixture.

stir with a rubber spatula.

add the rest of the egg whites mixture and gently fold in until very few white streaks remain.

in the now empty mixing bowl, add the heavy cream and whisk until soft peaks form.

do not overmix this - you will lose the light, airy texture of your mousse.

fold the cream into the rest of the mix.

gently.

continue until no white streaks remain.

spoon the mousse into individual serving cups.

cover and chill for a couple of hours or overnight.

enjoy.

Fresh Lemon Cake

I think the scent of fresh lemons is one of my favorites. Whether baking, adding to fresh pasta or even in soap, it is always lovely. This cake has a lot of steps - I seem to need and use every measuring cup I own - but is worth it in the end. Tart and sweet all at the same time. But not heavy and overpowering with lemon taste. Always a great aroma in the kitchen and always a hit at whatever party it attends.


YOU WILL NEED:


2 sticks butter (room temperature)
2 cups sugar for the cake
3/4 cup sugar for syrup
4 large eggs (room temperature)
1/4 cup grated lemon zest (5 to 8 lemons - save these - you will need the juice)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup freshly squeezed lemon juice for the cake
1/2 cup freshly squeezed lemon juice for the syrup
3/4 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract




TO DO:


Oven to 350


Prepare the baking pans - 2 - 9inch rounds if you have(or 1 - 9inch round and 1 9inch square which is what I have) Grease and flour well or use a non-stick spray
Break the eggs into a measuring cup (or some other cup like container) Set aside. Zest and juice the lemons according to needed measurements. Pour the buttermilk into another measuring cup then add 1/4 cup lemon juice and vanilla - stir and set aside. Sift together the flour, baking powder, baking soda and salt. Set aside. Cream the butter and the 2 cups sugar in the electric mixer fitted with the paddle attachment until white and fluffy - maybe 5 minutes on medium speed.  Add the eggs one at a time.  Add the lemon zest. Stop and scrape the sides of the mixer bowl with a rubber spatula and scrape the zest off the paddle. Mix another 30 seconds then turn mixer to low and add flour and buttermilk mixtures alternately. Mix just until incorporated. Divide evenly between the pans and bake 40 minutes - check with a toothpick or cake tester - bake additional time as needed. Mine are usually done at 40 minutes but I know my oven runs a bit hot.


Cook 3/4 cup sugar and 1/2 cup lemon juice over low heat stirring occasionally until the sugar is dissolved.


When the cakes are done cool for 10 minutes, cover with a plate then flip over. Cake should fall right out. I usually flip the cake again so the 'pretty' side is on the top (you can use another plate or like me, just use my left hand covered with an oven mitt then slide it back onto the original plate - and yes - there were several disasters the first few times - I learned the 10 minute cooling time is crucial)
Spoon lemon sugar syrup over cakes then allow to cool
Can keep covered with saran wrap at room temperature. Do not refrigerate.