Bready or Not: Irish Lemon Pudding Tart

Posted by on Mar 11, 2020 in Blog, Bready or Not, breakfast, cake, lemon | 0 comments

St. Patrick’s Day nears. Let’s celebrate with a scrumptious Irish Lemon Pudding Tart!

Bready or Not: Irish Lemon Pudding Tart

Mind you, this is “pudding” in more of a British/Irish sense, meaning a dessert. Don’t expect this to have the texture of American Jell-O pudding.

Bready or Not: Irish Lemon Pudding Tart

No, this is delightfully fluffy because egg whites are beaten stiff and folded in right at the end, adding loft light texture.

Bready or Not: Irish Lemon Pudding Tart

Make no mistake: this tart takes work. It dirties a lot of bowls.

Bready or Not: Irish Lemon Pudding Tart

But wow, does it taste like something special. I certainly can’t find anything like this in stores around the southwest US.

Bready or Not: Irish Lemon Pudding Tart

Even better, this tart keeps very well in the fridge for at least a week. Just keep it covered by foil.

Bready or Not: Irish Lemon Pudding Tart

This isn’t a super-sweet dessert. The fresh lemon flavor is at the forefront. Really, this is a perfect spring or summer dessert. Or breakfast. Or snack.

Bready or Not: Irish Lemon Pudding Tart

This delicious tart is a little work, but it's fluffy, lemony goodness will be well worth the effort! Serve this for a special brunch or dessert.
Course: Breakfast, Dessert, Snack
Cuisine: irish
Keyword: lemon, pie, tart
Author: Beth Cato

Equipment

  • 9-inch springform pan
  • parchment paper

Ingredients

Crust:

  • 1/2 cup unsalted butter 1 stick
  • 1 1/4 cups all-purpose flour
  • 3 Tablespoons white sugar
  • 1/4 teaspoon salt

Pudding:

  • 2 eggs whites and yolks, divided
  • 2 Tablespoons unsalted butter softened
  • 1/4 cup white sugar
  • 2 large lemons zested and juiced
  • 1/2 cup all-purpose flour
  • 1 1/4 cups milk or substitute 1 cup half & half plus 1/4 cup water
  • 1 teaspoon lemon extract

Instructions

Make the crust:

  • Cut parchment paper to fit inside springform pan. Apply nonstick spray; place parchment circle inside, then spray again to coat the entire inside of pan.
  • Melt butter in microwave or on stovetop.
  • In a large bowl, stir together flour, sugar, and salt. Pour in the butter. Use hands to knead ingredients together until they can form a ball. Flatten out handfuls and place in prepared pan, forming an even layer across the bottom and up about 2/3 of the height of the pan walls. Cover with plastic wrap and chill about 30 minutes.
  • Preheat oven at 350-degrees.
  • Take pan out of fridge. Use a fork to prick bottom and sides of crust all over. Bake for 10 minutes, then set aside to prepare filling.

Make the pudding:

  • Place the egg whites in a bowl that can accommodate a hand mixer. Set aside.
  • In a large bowl, beat together butter and sugar. Add egg yolks and beat until fluffy. Add lemon zest, juice, and lemon extract. Beat until smooth; add flour, and mix until just blended. Pour in milk and incorporate. Batter will look thin with bubbles at the edges of the bowl.
  • Return to the egg white bowl. Use a hand mixer to beat until stiff peaks form.
  • Fold whites until batter without losing too much volume. It's okay if there are still some lumps. Pour batter into crust.
  • Bake for 35 to 40 minutes, until middle is set and passes toothpick test. Let cool completely.
  • Unlock sides of springform pan. Store on base disc of pan, or move to another dish, if desired. Keep draped by foil in fridge for up to a week. Serve cold or slightly warmed.

OM NOM NOM!

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    Bready or Not: Cat Tongue Cookies (Langues de Chat)

    Posted by on Mar 4, 2020 in Blog, Bready or Not, cookies, French | 0 comments

    Cat Tongue Cookies! NO CATS WERE HARMED IN THE MAKING OF THESE COOKIES.

    Bready or Not: Cat Tongue Cookies (Langues de Chat)

    I first heard about these cookies on the Great British Bake Off, where they were used as part of another recipe. My curiosity was piqued.

    Bready or Not: Cat Tongue Cookies (Langues de Chat)

    I am trying out a lot more French recipes. This seemed like a good, basic one to try… even though I HATE piping things. Did I say hate? I meant LOATHE.

    Bready or Not: Cat Tongue Cookies (Langues de Chat)

    That said, this recipe wasn’t too awful in that regard. The dough wasn’t a big sticky mess. I used a gallon Ziploc bag and cut the corner off, the old basic method, and that worked just fine.

    Bready or Not: Cat Tongue Cookies (Langues de Chat)

    The end result reminded me a lot of the old American stand-by, Nilla Wafers. Nothing fancy by themselves, but crisp and refreshing. They would be easy to dress up by dipping them in chocolate, Nutella, jam, whatever–if you want.

    Bready or Not: Cat Tongue Cookies (Langues de Chat)

    I thought they were just fine by themselves, with my cats lurking close by–tongues intact.

    Bready or Not: Cat Tongue Cookies (Langues de Chat)

    Consisting of just 5 ingredients, these are very straightforward and deliciously crisp vanilla cookies. Make the piping process easier by penciling guidelines onto parchment paper.
    Course: Dessert, Snack
    Cuisine: French
    Keyword: cookies, french
    Servings: 32 cookies
    Author: Beth Cato

    Equipment

    • parchment paper
    • piping bag or gallon Ziploc

    Ingredients

    • 9 Tablespoons unsalted butter softened
    • 1/2 cup white sugar plus 2 Tablespoons
    • 3 egg whites
    • 1 1/2 teaspoons vanilla extract
    • 1 1/2 cups all-purpose flour

    Instructions

    • Preheat oven at 400 degrees. Line a large baking pan with parchment. Use pencil to draw 3-inch lines spaced several inches apart in rows upon the paper, then flip over so the pencil lines still show through as guides.
    • In a medium bowl, cream together butter and white sugar (1/2 cup and 2 Tablespoons) until smooth. Beat in egg whites one at a time until batter is light and fluffy. Stir in vanilla followed by flour. Dough might be stiff.
    • Put about half of dough into a Ziploc bag (then cut off corner) or a piping bag with a medium star tip. Squeeze out dough onto the lines on parchment.
    • Bake for 10 to 11 minutes, until edges are starting to brown. Move to cooling rack. Pipe and bake remaining dough, reusing parchment.
    • Store in a sealed container. Good dipped into chocolate or spread with Nutella--or all by itself.

    OM NOM NOM!

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      New story at Daily Science Fiction: “The Best Horses Are Found in the Sea…”

      Posted by on Feb 27, 2020 in anthology:story, Blog | 0 comments

      “The Best Horses Are Found in the Sea, and Other Horse Tales to Emerge Since the Rise” might be my longest story title ever, and it’s the title of my latest story at Daily Science Fiction. It’s a thousand-word look at a far-future California where horses are the stuff of mythology.

      #SFWAPro

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      Bready or Not Original: Chocolate Chip Espresso Shortbread

      Posted by on Feb 26, 2020 in Blog, Bready or Not, chocolate, cookies | 0 comments

      Basic Scottish shortbread is one of the awesomest things in the world. It’s also a blank canvas for variations beyond count. Chocolate chips and a jolt of espresso add extra oomph to this new spin!

      Bready or Not Original: Chocolate Chip Espresso Shortbread

      Pride O’ Scotland Shortbread was one of the first recipes I considered ‘mine’ as a teenager. It became the one thing I made each year for our family’s Thanksgiving potluck.

      Bready or Not Original: Chocolate Chip Espresso Shortbread

      Appropriately, it’s also something I made for my husband the very first day I met him when I was 18. (Yes, he was an almost total stranger. Yes, I welcomed him with shortbread. Because that’s what I do.)

      Bready or Not Original: Chocolate Chip Espresso Shortbread

      I considered the recipe sacrosanct the past two decades… and then I got an idea. Chocolate. Espresso powder. It had to be good, right? Or would it be a crumbly mess?

      Bready or Not Original: Chocolate Chip Espresso Shortbread

      Yes indeed, it turned out to be delicious. No, it remained as cohesive as ever. Yay!

      Bready or Not Original: Chocolate Chip Espresso Shortbread

      Espresso powder is fantastic along with chocolate; I include it in most every brownie recipe. The coffee flavor doesn’t come in strong (I actually hate coffee), but it make the chocolate taste bolder and more nuanced.

      Bready or Not Original: Chocolate Chip Espresso Shortbread

      Bready or Not Original: Chocolate Chip Espresso Shortbread

      My original Pride O' Scotland Shortbread, now with additional caffeine! Espresso powder and mini chocolate chips add extra oomph to buttery, tender triangles of shortbread.
      Course: Breakfast, Dessert, Snack
      Cuisine: Scottish
      Keyword: chocolate, coffee, cookies, shortbread
      Servings: 16 pieces
      Author: Beth Cato

      Equipment

      • two basic 9-inch pie plates

      Ingredients

      • 2 cups all-purpose flour
      • 3/4 cups white sugar
      • 1 teaspoon espresso powder
      • 1/4 teaspoon salt
      • 1 cup unsalted butter softened, 2 sticks
      • 1 egg yolk
      • 1 teaspoon vanilla extract
      • 1/2 cup mini chocolate chips

      Instructions

      • Place flour, sugar, espresso powder, and salt in mixing bowl; add butter, egg yolk, and vanilla. Mix with fingers until dough holds together, then fold in the mini chocolate chips. Once chips are distributed, divide dough into two balls and press each ball into a pan. Flatten evenly with palms and prick surface all over with floured fork. Slash into wedges.
      • Bake for 17 to 22 minutes, until the edges are golden brown. Remove from oven. Immediately cut again following slash marks and carefully run the blade around the edge of the crust to loosen the shortbread.
      • Let shortbread cool. Cut again along slash marks and the crust, then remove wedges to eat. Shortbread keeps in sealed container for several days.

      OM NOM NOM!

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