Stone Fruit Cobbler [RECIPE]

Stone Fruit Cobbler

Stone Fruit Cobbler marries ripe and delicious nectarines with peaches in this simple recipe that is sure to be a hit with your family. (Photo by Jathan Fink, Jadeworks Entertainment)

We love this time of year as summer winds down and stone fruits like nectarines and peaches come into season. Delicious individually, picked fresh from the tree or purchased at the farmers market, we love their juicy goodness. Of course, if you utilize them to create a tasty dessert, they’re even better! So we’ve created this stone fruit cobbler which has just the right ratio of tart and sweet, and pairs perfectly with a dollop of freshly whipped cream or a scoop of vanilla ice cream. Read more of this post

Strawberry Dream Cake

Strawberry Dream Cake

Biting into our Strawberry Dream Cake is so light and fluffy and it is like feasting on a delicious morsel of summer sky.

We love summer! There is something magical about the season when flowers bloom big and bright, hummingbirds and butterflies flutter about industriously, and fat clouds dance slowly across azure skies on lazy afternoons. Savor a bit of summer magic when you sink your teeth into our Strawberry Dream Cake, a family favorite that is pink, delicious and light as a cloud. Filled with fruit and whipped cream cheese frosting, it is sure to be a welcome addition to your baking repertoire!

PREP: 30 minutes plus minimum 2 hours cooling time
COOK: 26 to 32 minutes

INGREDIENTS

CAKE

  • 10 ounces frozen whole strawberries (2 cups)
  • ¾ cup whole milk, room temperature
  • 4 large egg whites, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (9 ounces) cake flour
  • 1 ¾ cups (12 ¼ ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, cut into 12 pieces and softened

FROSTING

  • 10 tablespoons unsalted butter, softened
  • 2 ¼ cups (9 ounces) confectioners’ sugar
  • 12 ounces cream cheese, cut into 12 pieces and softened
  • Pinch salt
  • 8 ounces fresh strawberries, hulled and sliced thin (about 1 ½ cups)

DIRECTIONS

  1. For the cake: Adjust oven rack to middle position and heat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
  2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least ¾ cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to ¼ cup, 6 to 8 minutes. Whisk milk into juice until combined.
  3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
  4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)
  5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
  6. Pat strawberries dry with paper towels. When cakes are cooled, spread ¾ cup frosting over 1 cake round. Press 1 cup strawberries in even layers over frosting and cover with additional ¾ cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.)

YIELDS: 8 to 10 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Pineapple Jam

Pineapple Jam

Homemade pineapple jam makes a tasty addition to any breakfast or brunch. It can also be served warm as a glaze for ham or roasted pork, or served on top of ice cream to make a tropical sundae.

One of the easiest ways to give a splash of tropical flavor to your morning toast is to create this delicious jam made from shredded pineapple. It is also great over ice cream or served warm with roasted pork or chicken. If you want to make use of the entire pineapple, reserve the rind in a zip-top plastic bag and refrigerate for future use.

PREP

10 minutes

COOK

1 hour 35 minutes

INGREDIENTS
  • 1 pineapple
  • 1 cup water
  • 2 cups sugar
  • Juice of 2 limes
DIRECTIONS
  1. Peel the pineapple and grate the flesh – you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
  2. Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.
YIELDS

2 cups

© 2011 Jadeworks Entertainment

Mango Daiquiri Sorbet

Mango Daiquiri Sorbet

Ripe mangoes and rum create a grown-up frozen treat that is the perfect complement to Latin and Caribbean fare.


Use ripe mangoes to create this light and fruity sorbet that scoops up beautifully and is easy to make. A splash of rum turns it into a grown-up favorite that is the perfect accompaniment to Latin and Caribbean fare. Serve the sorbet in a frozen parfait glass or mango boat, made by scooping out the centers of halved mangoes and freezing the shells.

PREP: 5 minutes
COOK: 15 minutes
CHILL: at least 4 hours

INGREDIENTS
  • 1 1/4 cups water
  • 3/4 cup sugar
  • 2 cups sliced peeled pitted mangoes
  • 7 tablespoons light rum
  • 8 hollowed-out mango halves (for serving; optional)
  • Fresh mango slices
DIRECTIONS
  1. Stir 1 1/4 cups water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add 2 cups sliced mangoes and return to boil. Transfer mixture to processor and puree. Pour into bowl. Refrigerate puree until cold, about 2 hours.
  2. Mix rum into puree. Stir sorbet mixture until well blended; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead. Keep frozen.)
  3. Freeze 8 hollowed-out mango halves or parfait glasses 1 hour. Using ice cream scooper, scoop sorbet and place in mango halves or frozen glasses. Garnish with fresh mango slices and serve.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment.

Rhubarb-Strawberry Crumb Cake

Rhubarb-Strawberry Crumb Cake (Photo by Jathan Fink, Jadeworks Entertainment)

Freshly harvested rhubarb and big, juicy strawberries are a match made in heaven. They meet in this tasty vegetable-fruit crumb cake that is sure to please the most particular crowd. (Photo by Jathan Fink, Jadeworks Entertainment)

Rhubarb is the perfect complement to fresh strawberries in this deliciously moist, subtly fruity and always yummy cake, particularly when you can purchase both items in season. Serve with your favorite coffee for a mid-morning snack or as a light after-dinner dessert.

PREP: 25 minutes
TOTAL TIME: 1 1/4 hours + cooling time

INGREDIENTS

For The Streusel

  • 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
  • 1 cup all-purpose flour, (spooned and leveled), plus more for pan
  • 1/2 cup packed light-brown sugar
  • 1/4 teaspoon salt

For The Cake

  • 2 stalks rhubarb, coarsely chopped
  • 3/4 cup sliced strawberries
  • 1 tablespoon light-brown sugar
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup confectioners’ sugar (also called 10-X)
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
DIRECTIONS
  1. Preheat oven to 350°F. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
  2. Make streusel: Whisk together butter, brown sugar and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
  3. Make cake: In a medium bowl, combine rhubarb, strawberries, brown sugar and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder and salt. In a large bowl, using an electric mixer, beat butter and confectioners’ sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and strawberry mixture; top with streusel.
  4. Bake cake until golden and a toothpick iserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 9 pieces.

YIELDS: 9 servings

© 2011 Jadeworks Entertainment.