Hello, Summer! There's nothing quite like a summer in New England. Long beach days followed by chill backyard get-togethers... Lobster rolls, strawberry festivals, fireworks, sailboats....love it all.
Looking for a summer dessert that's fast, simple, and healthy?
Utilizing what's in season makes summer entertaining easy and of course, delicious. I'm a pastry girl, but I'm all about healthy living first. It's all about balance. And it's definitely possible to enjoy your dessert without the guilt! This cobbler is great because the ingredients are simple....probably have most of them in your pantry already.
Blueberry Peach Cobbler
For the Biscuits:
1 2/3 cup Flour
3.5 Tbsp Sugar
1.5 Tbsp Baking Powder
1/8 tsp Salt
6 Tbsp unsalted butter, cold and cubed
2/3 cup plus 1 Tbsp heavy cream
1. Combine first 4 ingredients in mixing bowl and use a whisk to incorporate evenly. Add cubed butter and with the paddle attachment, mix on low speed until butter is lentil sized. On low speed, slowly add the 2/3 cup of heavy cream. Dough will be very soft.
2. Place dough on floured surface and gently knead into ball. Divide dough into small pieces and shape and flatten into rounds, about 1 1/2 -inch thick. You should get about 8 or 9 rounds. Wrap in plastic wrap and chill while making the filling.
For the Filling:
1 1/2 cups Sugar
1/4 c. cornstarch
about 8 peaches, peeled, and sliced
about 1 1/2 pints blueberries
1 vanilla bean, split and scraped (or 1 tsp vanilla extract if you don't have vanilla beans)
2 Tbsp Honey
1 tsp Cinnamon
1. Preheat oven to 350. Whisk the sugar and cornstarch together in a large bowl until combined, then add the fruit and combine to coat with the sugar mixture.
2. In a saucepan over medium heat, combine the honey, vanilla, cinnamon, and 1/3 cup water and bring to a boil. Add the fruit mixture and simmer. Stir occasionally for about 5 min, until the sauce thickens.
3. Place fruit filling in a baking or casserole dish and top with the biscuit rounds. Brush the biscuits with the remaining cream and sprinkle them with sugar. Bake until the biscuits are golden brown and the fruit is bubbling, about 45 min. Allow to cool before serving.
I served this with Haagen Dazs Vanilla Ice Cream.
In the pastry world, it can sometimes seem overwhelming with all the new trends, brilliant ideas popping up all over Pinterest, and of course, the classics that you always find yourself craving, like the perfect tollhouse cookie. I want to make it all! But, with a full-time job plus the private parties I cater, reality sets in, and finding the time to make that beautiful ombre macaron tower seems impossible. So, I was very excited when I had the recent opportunity to make my first Naked cake, one trend I've been trying to incorporate into my work.
I first saw a cake with exposed layers when I lived in New York and was sort of obsessed with Milk Bar. Christina Tosi, the owner of Momofuku Milk Bar, is credited with starting this trend. I will admit that at first sight, I was not crazy about a cake that was...unfinished. But, seeing that this style was making its way into weddings and incorporating fresh flowers and berries, I grew to appreciate the style more. It may not be for everyone, but if done the right way, it will certainly add a touch of sweetness to any occasion. Sweet, Simple, and Pretty....what's not to love?!
To make the layers of frosting a bit more polished and delicate looking, I piped along the edges with a pastry bag. I sifted 10x sugar over each tier before assembling, and placed fresh cut flowers in a few spots to dress it up. Making sugared flowers for a cake like this is probably not necessary, as the cake itself has a "rustic feel" so I like to keep everything within the same sense of style. I think I may even have to make another naked cake for my next party. I ADORE a simple pound cake layered with fresh whipped cream, pink flowers, and sugared berries!
More Inspiring Naked Cakes:
I created this menu for a Bridal Shower Brunch I catered for a family friend. Catering an event, small or large, takes a lot of time and planning but I honestly love every part of the process! I'm a planner-I like spending weeks making outlines, itineraries, testing recipes, working with the client to finalize the menu, and then see all the planning become a reality. I especially love working closely with a client to help personalize their event. It's all about the details!
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| Savory Madelines |
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| Tea Sandwiches |
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| Mini Cupcakes |
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| Scones |
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Macarons
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The Menu:
Currant Scones
Seasonal Fruit Platter w/ Greek Yogurt, Caramelized Pistachios
Savory Madeleines
Open- Faced Tea Sandwiches
Quiche Lorraine & Spring Vegetable Quiche
French Macarons-Vanilla Bean, Raspberry, and Chocolate Ganache.
Mini Vanilla Cupcakes
