Let's Dish With Linda Lou

Where You Taste The Love

Blackberry Cornbread Cake With Maple Whipped Cream

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My sister, Tina was coming over to do a photoshoot of a few of my favorite traditional Greek dishes. She took a lot of amazing pictures so I had a little something in store for her. For dessert, I’m made a Blackberry Cornbread Cake With Maple Whipped Cream.

Let's Dish With Linda Lou

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Mint

Fresh Mint Leaves

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Prep Time: 10 minutes
Cook Time: 40 to 45 minutes
Total Time: 55 minutes
Yields: 6 to 8 servings
Equipment: 10-inch cast-iron (ovenproof) skillet, 2 large mixing bowls, 1medium-size mixing bowl, hand-held electric mixer, whisk

Ingredients:
2 tablespoons of butter, unsalted
2 cups of whole-fat buttermilk
1 tablespoon of pure vanilla extract
2 large eggs, room temperature
2 tablespoons of whole milk ricotta, room temperature
1 cup of all-purpose flour
3/4 cup of fine white cornmeal
3/4 cup of maple sugar
1/2 teaspoon of baking soda
1/2 teaspoon of Kosher salt
1/2 cup of heavy cream
2 pints of blackberries, reserve 1/2 of 1 pint for garnish
Pure Maple syrup for serving
Sprigs of fresh mint for garnish

Ingredients For Maple Whipped Cream:
1 cup of heavy cream
1 teaspoon of Maple emulsion (extract)
1/4 cup of powdered sugar
Cinnamon sugar for garnish

Directions:
Preheat oven to 350-degrees F.
Grease a 10-inch cast-iron (ovenproof) skillet with butter.

In a large mixing bowl, whisk together the buttermilk, vanilla extract, ricotta, and eggs. In a separate medium-size mixing bowl, combine the flour, cornmeal, maple sugar, baking soda, and salt, whisk dry ingredients together until combined. Using a wooden spoon, stir in the buttermilk mixture until smooth.

Line the blackberries in the buttered skillet, then pour the batter over the top. Finally, pour heavy cream into the center of the batter. Bake for 40 to 45 minutes until the top is golden brown.

Directions For Maple Whipped Cream:
In the meantime, in a pre-chilled large mixing bowl, add heavy cream. Using a hand-held mixer, beat the whipped cream until soft peaks form. Add maple emulsion (extract) and powdered sugar. Beat until firm. Cover with plastic wrap and transfer to the refrigerator to chill.

I like to serve my Blackberry Cornbread Cake warm with a dollop of cold Maple Whipped Cream on top. Finish with a light sprinkling of cinnamon sugar and a sprig of fresh mint.

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Farro With Cranberries, Pineapple, And Pistachios

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Berries And Ricotta Crostata-Updated

Berries And Ricotta Crostata-Updated (1)

I decided to update this recipe for two reasons. First, phone cameras are so much better now. Second, my baking skills have improved. Crostata is a rustic looking pie. It’s formed by folding the edges over the filling.

I think that my Homemade Pie Crust is perfect for this recipe. To get my Homemade Pie Crust recipe click on the link at the bottom of this post.

I made the dough the day before so all I really needed to do was to make the filling. Once the filling was made, all I needed to do was to roll out the dough.

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Ricotta

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Homemade Pie Crust (4)

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Egg Wash

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Berries And Ricotta Crostata-Updated (3)

Berries And Ricotta Crostata-Updated (2)

mint

Berries And Ricotta Crostata-Updated (4)

Berries And Ricotta Crostata-Updated (4)

Berries And Ricotta Crostata-Updated (1)

Prep Time: 7 minutes (cooking time for the filling)
Inactive Prep Time: 30 minutes
Cook Time: 25 to 30 minutes
Total Time: 37 minutes
Yields: 6 servings
Equipment: 1cookie sheet pan, party brush, large mixing bowl, 1 (3-quart) saucepan
Note: The pie dough is made the day before.

Ingredients For Filling:
1 pint of raspberries, reserve 5 raspberries for garnish
1 pint of blackberries, for garnish
1/4 cup water
1 teaspoon Chambord Liqueur (raspberry liqueur)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon *arrowroot (or cornstarch)

1 (15-ounce) container Ricotta cheese, cold
1 cup confectioner sugar
1 tablespoon pure vanilla extract
zest of one lemon

*egg wash
2 tablespoons of sanding sugar (or Turbinado sugar)
1 sprig of fresh mint for garnish

Directions:
Place the Ricotta into a large bowl. Add the vanilla extract, lemon zest, and powdered sugar, mix to combine. Place back into the refrigerator until needed.

The Day Before:
Make the dough for the pie crust. There is a link at the bottom of the page for my Homemade Pie Crust

Preheat oven to 425-degrees F.
Line a sheet pan with parchment paper.

Directions For The Filling:
In a small saucepan, on medium heat, place the raspberries (reserve 5 raspberries for garnish), add water, granulated sugar, and lemon juice. You will see the berries start to burst and release their juices, 3 to 5 minutes. Next, add the *arrowroot (or cornstarch), stir well, and bring to a boil. Lower the heat, and simmer for 2 minutes. Refrigerate for 30 minutes, until completely cooled.

Start by cutting the disk of pastry dough in half. Over a lightly floured surface, roll the dough into a 12-inch circle, 1/4-inch in thickness. Ladle the thicken raspberry mixture onto the pastry, leaving a 1 1/2 inch border all around. Fold the border up over the filling pressing and pleating if needed. Place big dollops of the Ricotta mixture onto the filling, here and there. Brush the pastry edges with egg wash. Sprinkle just the edges with Sanding or Turbinado sugar. Using the parchment paper, carefully transfer the pie onto a rimmed baking sheet. Bake for 25 to 30 minutes, until the pastry, has browned and the filling has thickened. Cool for 30 minutes.

Garnish with fresh berries and sprigs of mint.

*arrowroot: A starch (similar to cornstarch) obtained from the rhizomes of several tropical plants.

*egg wash: A mixture of beaten eggs and water or milk broth over pastry or dough before baking in order to give an attractive color and shine to the surface.

Serve at warm or at room temperature.

Homemade Pie Crust

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