Honey-Poached Quince Pie
Ingredients
3 pounds quince, peeled, cored and sliced
½ cup honey
1 ½ cups water
1 pinch salt
1 recipe pastry for a 9 inch double crust pie
¾ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon salt
3 tablespoons all-purpose flour
2 tablespoons butter
Directions Instructions
Step 1
Combine the sliced quince, honey, water, and a pinch of salt in a pan (you should have about nine cups of sliced fruit). Cover the pan and bring it to a boil. Reduce the heat to very low. Simmer, covered, until the fruit is tender, about 8 minutes, stirring carefully once or twice to avoid breaking the fruit.
Step 2
Put a strainer over a saucepan and pour the cooked quince into a strainer, reserving the cooking liquid. Set the quince aside to cool.
Step 3
Roll out the pastry and line a 9 inch pie plate. Refrigerate the dough while you prepare the filling.
Step 4
Combine the white sugar, cinnamon, 1/2 teaspoon salt, and flour in a small bowl and mix well. Add the sugar mixture and the butter to the reserved quince cooking liquid and bring it to a boil. Reduce the heat and cook, stirring constantly, until the mixture thickens, about 1 to 2 minutes. Remove the pan from the heat and allow the sauce to cool.
Step 5
Place a sheet pan on the lowest rack of the oven. Preheat an oven to 500 degrees F (260 degrees C). Pour the cooled quince into the pastry-lined pan and cover with the sauce. Add the top crust, crimping the edge to seal. Cut vents or prick the crust with a fork to allow steam to escape.
Step 6
Put the pie on the preheated sheet pan and immediately reduce the oven temperature to 425 degrees F (220 degrees C). Bake until the edges of the crust are golden brown, about 25 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until the juices are bubbling and the crust is brown, about 45 minutes more. Cool on a rack at least two hours before serving.
BLACK FOREST CHERRY COOKIES
INGREDIENTS
(about 15-16 cookies)
1/2 cup (120g) butter, at room temperature
1 cup (200g) brown sugar
1 large egg
1 tsp. vanilla extract
1 tbsp. Kirschwasser
1 1/4 cups (160g) all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup (40g) cocoa powder
2/3 cup (100g) chocolate chips
1 cup (150g) cherries, pitted and diced
DIRECTIONS
- Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Wash, pit and dice the cherries.
- In a large bowl mix the butter and sugar on high speed until light and fluffy. Add the egg and mix in until creamy. Add the vanilla extract and kirschwasser and mix in. Mix the flour with baking powder, salt, and cocoa powder. Add gradually to the bowl and mix until just combined. Add the chocolate chips and diced cherry and fold in. Use a cookie scoop or tablespoon to place dough balls on the baking sheet – make sure you leave enough space in between. Bake for 14-16 minutes. The edges should look crisp, but the center should still be a bit soft. Do not overbake! Take out of the oven and let the cookies cool down on the baking sheet until you can move them, then transfer to a wire rack and let cool down completely.
Apple Cinnamon White Cake
Ingredient
⅓ cup brown sugar
1 teaspoon ground cinnamon
⅔ cup white sugar
½ cup butter, softened
2 eggs
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup milk
1 apple, peeled and chopped
Directions Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan.
Step 2
Mix brown sugar and cinnamon together in a bowl.
Step 3
Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
Step 4
Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
Step 5
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.
Jam roulette
Ingredients:
Flour 6 tablespoons
Eggs 5 pcs
Sugar 6 tablespoons
Vanilla 2/1
Baking powder 1/3 teaspoon
ST Kesht chin jam in the required amount
Recipe:
Preheat the oven to 180 degrees Celsius; Pour the eggs, sugar and vanilla essence into a bowl and beat for 15 minutes with a mixer, then add the flour and baking mixture little by little and mix gently with a spoon
Grease the inside of a rectangular mold and put greaseproof paper, then pour the roulette dough into the mold and smooth its surface (maximum height of 1 fingernail is the height of the roulette dough), put the mold in the oven that has been heated for 20-30 minutes Bake the roulette cake
After baking, take the mold out of the oven, take the cake out of the mold with paper and place it on the work surface, then gently roll it and set it aside to cool
After the cake has cooled, open the roll and pour ST Kesht chin jam on the surface and roll the cake again and put it in the refrigerator for a few hours to cool well and fit
After the roulette has cooled well and taken itself out of the refrigerator, sprinkle powdered sugar on the roulette and cut and serve (you can use cream, ice cream, chocolate sauce to decorate)