Alsatian Apple Tart To Assemble

By: Anna Olson

1. Warm jelly with a Tbsp of water and brush
over tart to glaze. Chill until ready to serve.

Ingredients:

Sable Crust Grapefruit Pistachio Tart

By: Anna Olson
* 1 1/4 cups pastry flour
* 1 cup icing sugar
* 1/4 tsp salt
* 1/2 cup + 2 tbsp unsalted butter, cut into pieces
and chilled Ingredients:
* 3 egg yolk
Crust
Filling
* 1 1/2 cups all purpose flour
* 1/3 cup sour cream * 1/2 cup ground pistachios
* 3 tbsp sugar * 1/3 cup sugar
* dash of nutmeg * 1 tsp salt
* 8 Granny Smith apples * 3/4 cup butter
* 2 tbsp lemon juice * 4 egg yolk
* 2 tbsp Calvados or brandy
* 3 tbsp apricot or apple jelly Filling

* 1/2 cup whipping cream

Method: * 1/3 cup sugar
* 2 egg
Sable Crust * 2 egg yolk
* 1 tbsp vanilla extract
1. Sift together flour, icing sugar and salt. Cut in * 1/2 cup ground pistachios
butter until the pastry starts to take on a yellow
colour from the butter. Mix in yolks until dough To Assemble
is an even texture. Shape into a disc, wrap and
chill for 1 hour. * 4 pink grapefruits
2. Preheat oven to 350 F. * 1/4 cup apple jelly
3. On a lightly floured surface, roll out dough to * 2 tbsp ground pistachios
just greater than 1/4-inch thick. Line a 10-inch
removable-bottom with pastry and trim edges.
Chill for 15 minutes. Dock with a fork and bake Method:
for 18-20 minutes. Allow to cool.
Crust
Filling
1. Combine flour, pistachios, sugar and salt. Cut
1. Blend together sour cream, sugar and nutmeg in butter until the texture of coarse meal. Stir in
and spread over bottom of cooled crust. yolks just until dough comes together. Chill
2. Peel and core apples, and thinly slice on a dough until ready to roll.
mandolin. Sprinkle apples with lemon juice and 2. Preheat oven to 350 F.
calvados. 3. On a lightly floured surface, knead dough for
3. Line tart shell with apple slices, starting at the 1 minute. Roll out to just greater than 1/4-inch
outside and overlapping slices 3/4 over each thick. Line a 9-inch removable-bottom tart shell
other. Spiral apples slices toward the center, with crust and trim edges. Chill for 15 minutes.
creating a tart that is taller in the center than its Dock pastry with a fork and bake for 18 minutes.
edges. Bake for 25-30 minutes, until apples are Allow to cool.
tender.
Filling
1. Whisk together cream, sugar, eggs, yolks and
vanilla until smooth. Whisk in pistachios and
pour into tart shells.
2. Bake for 25 minutes, until center stops
jiggling when tapped. Chill tart for 1 hour before
finishing.
To Assemble
1. Remove peel from grapefruit using a serrated
knife. With a paring knife, peel away grapefruit
segments from membrane.
2. Arrange grapefruit sections on tart. Warm
apple jelly with 2 Tbsp water and brush
grapefruit. Sprinkle outside edge of tart with
ground pistachios. Chill until ready to serve.
Individual Maple Crisp Pie with Crumbled
Topping
By: Anna Olson
Method:
Dough
1. Preheat oven to 350 F.
2. Combine flour, oats, baking powder and salt
in a bowl. Cut in butter the texture of coarse
meal. Stir sour cream and maple syrup and add
to dough, Mixing until it just comes together.
Chill dough for 15 minutes.
Filling
1. Peel and slice apples. Toss with maple syrup
and cinnamon.
2. On a lightly floured surface cut dough into 8
pieces and roll out to 1/4-inch thick. Slide rolled
discs onto a parchment-lined baking sheet. Place
apples and all the syrup into the centers of the
pastry. Dot with butter.
3. Fold crust over apples in 5 folds, leaving some
of the filling visible. Brush with egg wash.

Oat Crumble Topping

Ingredients: 1. Combine oats, flour, cinnamon and brown

sugar. Work in butter until crumbly and sprinkle
Dough over galettes after brushing with egg wash.

* 2 cups all purpose flour To Assemble

* 2 tbsp oats
* 1/2 tsp baking powder 1. Bake for 30-40 minutes, until browned is
* 1/2 tsp salt brown and filling is bubbling.
* 1 cup unsalted butter, cut into pieces and
chilled
* 2 tbsp sour cream
* 2 tbsp maple syrup

Filling

* 5 Mutsu (Crispin) or Granny Smith apples

* 4 tbsp maple syrup
* 1/2 tsp cinnamon
* 1 tbsp butter Lemon Mousse Cake
* 1 egg, mixed with 2 tbsp cold water, for By: Anna Olson
brushing

Oat Crumble Topping

Ingredients:
* 1/4 cup oats
* 2 tbsp all purpose flour Sponge
* 1/4 tsp cinnamon
* 2 tbsp brown sugar * 6 egg
* 2 tbsp unsalted butter * 1 cup sugar
* 1 cup all purpose flour
* 1/4 tsp baking powder mixture over low heat, stirring. When eggs have
* 1/4 tsp salt doubled in volume, fold in whipped cream by
* 1/2 cup unsalted butter, melted hand. With mixer on low speed, add gelatin
* 1/2 tsp vanilla mixture and blend for 10 seconds.
* 2 tbsp lemon juice
* zest of one lemon To Assemble

Syrup 1. Place an 8-inch ring mold (or springform pan

ring) on a plate. Trim sponge cake to 6 inches in
* 3 tbsp sugar diameter and slice into 2 horizontally.
* 1 tbsp lemon juice 2. Place one disc inside the mold. Brush lightly
* 2 tbsp water with lemon syrup. Pour half of the mousse over
the cake, letting it spill over the sides.
Mousse 3. Spread mousse with a palette knife, getting
mousse into every space. Place second cake disc
* 1 1/2 tbsp powdered gelatin on top of mousse and brush with syrup.
* 1/2 cup lemon juice 4. Pour the rest of the mousse on top and spread
* zest of one lemon evenly. Chill for 3 hours.
* 1 cup whipping cream 5. Removing the mold is easy with the use of a
* 3 egg blow dryer! Blow hot air over metal ring to
* 5 1/2 tbsp sugar warm slightly. Gently lift mold (if it seems to be
sticking, keep warming with the dryer.) You will
have a cake with sharp edges and perfect sides!
Method: 6. Garnish cake in the center with fresh berries.

Sponge
Maple Pecan Tart
1. Preheat oven to 350 F. Line the bottom of an By: Anna Olson
8-inch springform pan with parchment but do not
grease pan.
2. Warm eggs in their shells in a bowl of hot
water for 2 to 3 minutes.
3. In a mixer or with an electric beater, whip Ingredients:
eggs with sugar over high speed for 15 minutes.
4. Sift together flour, baking powder and salt. Cream Cheese Pastry
5. In a separate bowl mix butter, vanilla, lemon
juice and zest. With the mixer on medium low * 1 cup butter, at room temperature
speed, add flour mixture all at once. Let mix 30 * 6 oz cream cheese, at room temperature
seconds and add butter mixture all at once. * 2 cups flour
6. Pour batter into pan and bake for 30-40
minutes, until cake springs back when you touch Filling
it.
* 2/3 cup butter, melted
Syrup * 1 cup brown sugar
* 4 egg
1. Heat sugar, lemon juice and water together * 3/4 cup maple syrup
until sugar is dissolved. Set aside. * 2 tsp vanilla
* dash of salt
Mousse * 3 cups pecan halves

1. Soften gelatin in lemon juice with lemon zest

added.
2. Whip cream to soft peaks and chill.
3. Warm eggs in their shells in warm water for 2
to 3 minutes.
4. Whip eggs with sugar on high speed for 5
minutes. While eggs are whipping, melt gelatin
Method:
Cream Cheese Pastry
1. Preheat oven to 375º F.
2. In a mixer fitted with paddle attachment,
cream together butter and cream cheese until
smooth. Add flour and blend until dough comes
together. Shape dough into a disc, wrap and chill To Assemble
for at least 1 hour.
3. On a lightly floured surface, roll out dough to 1. Allow to cool slightly before cutting.
1/4-inch thickness. Place dough into an 8-inch
removable bottom tart shell or pie pan and trim
edges. Press edges a little, so that dough rises
just above the edge of the pan, about ¼ inch.
Chill for 20 minutes. Pecan Scones
By: Anna Olson
Filling

1. Whisk together all ingredients except pecans

until smooth. Pour filling into chilled, unbaked
tart shell. Arrange pecan halves on top of filling. Ingredients:
2. Bake tart for 25-30 minutes, until filling
doesn't jiggle when you shake it, and crust is Scones
golden brown.
* 3 cups all purpose flour
To Assemble * 1/4 cup sugar
* 1 tbsp baking powder
1. Allow tart to cool completely before cutting. * 1/2 tsp salt
* 3/4 cup unsalted butter, cut into pieces and
chilled
* 3/4 cup +1 tbsp milk
* 1/4 cup honey
* 2 tsp vanilla extract
Pear Almond Tart * 3/4 cup pecans, lightly toasted and chopped
By: Anna Olson
Cinnamon Cream

* 1/2 cup whipping cream

* 2 tbsp sour cream
Ingredients: * 2 tbsp sugar
* 1/2 tsp cinnamon
* 2 ripe pear
* 1/2 tsp cinnamon
* 1 tbsp sugar Method:
* 2 cups ground almonds
* 6 egg Scones
* 1 3/4 cups sugar
* 1/4 tsp almond extract 1. Preheat oven to 375º F.
2. Place all dry ingredients in a mixing bowl, or
in the bowl of an electric mixer fitted with the
Method: paddle attachment. Cut butter into dry
ingredients until it resembles coarse meal.
1. Preheat oven to 350 F. Butter a 14 x 3-inch 3. Stir together 3/4 cup milk, honey and vanilla
removable-bottom tart shell. and add to dough. Mix just until dough comes
2. Peel, core, and half pears. Toss with cinnamon together and add pecans.
and 1 tbsp sugar and set aside. 4. Turn dough onto a lightly floured surface. Roll
3. Toast ground almonds lightly for 10 minutes dough twice to a 1-inch thickness, each time
on a baking sheet, stirring occasionally. Allow to folding in half (this is the secret to a flaky
cool. scone).
4. Stir together almonds, eggs, 1 3/4 cups sugar 5. Now roll dough to 3/4 -inch thickness and cut
and almond extract until evenly blended. Stir in desired shapes. Place on a greased or parchment-
pears. lined baking sheet and brush with remaining
5. Pour batter into pan and spread evenly. Bake milk. Bake for 15 to 18 minutes, until tops are
for 40-50 minutes. nicely browned.
 in a bowl. Add melted butter and mix until an
Cinnamon Cream even crumbly texture.
3. Press crust into a lightly greased 10-inch
1. Whip cream to soft peaks and whisk in sour springform pan, pressing up the sides a bit.
cream, sugar and cinnamon. 4. Bake for 12-15 minutes. Allow to cool.
5. Reduce oven temperature to 300 F.
To Assemble
Filling
1. Serve warm or at room temperature with
cinnamon cream. 1. Cream cheese until smooth and fluffy,
scraping sides of bowl frequently. Gradually add
sugar, again scraping sides often. Add in flour,
scraped seeds from vanilla bean, vanilla extract,
Perfect Cheesecake lemon zest and salt and mix well.
By: Anna Olson 2. Add eggs, one at a time, mixing well after
each addition and again, scraping sides.
3. Scrape filling into springform pan. Place into a
baking pan with edges, and fill pan with boiling
water 1 inch up the sides.
Ingredients: 4. Bake cheesecake for 90 minutes with the oven
door cracked open slightly. Allow cake to sit at
Crust room temperature for an hour before chilling. It
is essential to chill overnight.
* 1 cup all purpose flour 5. Gently run a knife around the edge of the
* 1 cup graham crumbs cheesecake before removing springform ring.
* 4 tsp sugar Cheesecakes cut best with a hot, dry knife.
* dash of salt
* 1/2 cup unsalted butter, melted Sugared Lemon Zest
Filling 1. Slice off the top and tail of the lemons and
score the lemons lengthwise about five times.
* 2 1/2 lb. cream cheese, softened 2. Pull the scored peel off the lemons, as if
* 1 3/4 cups sugar peeling an orange.
* 3 tbsp all purpose flour 3. Julienne the peel segments (slice thinly
* 1 vanilla bean lengthwise).
* 1 tbsp vanilla extract 4. Blanch the peel in a pot of boiling water for 2
* zest of one lemon minutes and drain (this cooks out the bitterness).
* 1/4 tsp salt Return zest to pot with 1 cup sugar and 1 cup
* 5 egg, room temperature boiling water and simmer until zest appears
translucent, about 15 minutes.
Sugared Lemon Zest 5. Drain well (you can reserve the syrup to poach
fruits or brush onto a lemon loaf). Spread zest
* 2 lemon onto a parchment-lined baking sheet and let dry
* 1 cup + 1/4 cup sugar for a few hours (4-6). Toss zest with remaining
1/4 cup sugar to coat. Zest will keep in an
Sugared Pansies airtight container for up to 2 weeks.
* 1 egg white Sugared Pansies
* pansies
* 1/4 cup fruit sugar, (quick dissolve) 1. Whisk egg white until foamy, but not fully
whipped.
2. Brush or dip flowers with egg white delicately
Method: and dip into sugar.
3. Set on a baking pan to dry. Flowers should last
Crust a few days in an airtight container.
1. Preheat oven to 350 F. To Assemble
2. Combine flour, graham crumbs, sugar and salt
1. Arrange sugared zest around outside edge of
cheesecake and dot top with sugared pansies.

Walnut Chocolate Brownies

By: Anna Olson

Ingredients:

* 1 cup unsalted butter

* 1 cup cocoa powder
* 1 3/4 cups sugar
* 4 egg, room temperature
* 2 tsp vanilla extract
* 1 1/4 cups all purpose flour
* 1 tsp baking powder
* 1/2 tsp salt
* 2/3 cup walnut pieces, toasted

Method:

1. Preheat oven to 350 F and grease an 8 x 11

inch baking pan.
2. Melt butter (over stove or in microwave) and
pour into a larger bowl. Sift cocoa into butter and
stir in. Stir in sugar.
3. Add eggs to mixture, blending well after each
addition. Stir in vanilla.
4. In a separate bowl, combine flour, baking
powder and salt (do not sift). Add to cocoa
mixture and blend. Stir in walnuts.
5. Pour into pan and bake for 35 minutes, until
firm when touched.