Category: Dessert

No. 561Recipe Card Posted on by — Leave a comment

Italian Prune Plum Torte

Italian Prune Plum Torte | Bijouxs Little Jewels

Italian Prune Plums are in season, but savor them now in this classic Italian Prune Plum Torte, the newest Little Jewel from the Bijouxs Collection.

ELUSIVE ITALIAN PRUNE PLUMS

I wait every year for this time, scouring the markets for the elusive Italian prune plums. Then one day on a walk through the market, there they are. Usually they set off to the side in smaller crates alongside the other plums. I grab my shopping bag and purchase a generous amount enough for the torte and a small batch of jam.

Italian Prune Plum Tart | Bijouxs Little JewelsItalian Prune Plum Torte | Bijouxs Little Jewels

TORTE VS TART

So, what is the difference between a torte and a tart? A torte, from the Italian word torta means “cake.” So, a torte has a batter base, more like a cake. A tart like this one is baked on a crust like this one on my classic Plum Tart. Once you look at them both the difference becomes apparent.

ITALIAN PLUM TORTE

This cake or torte is very easy to prepare. This recipe originated from Marion Burros. 40 years ago and The New York Times published Marian Burros’s recipe for this Plum Torte every September from 1983 until 1995. A very iconic recipe.

A simple batter is topped with the plum halves, sprinkled with sugar and baked until the plums are bursting.

Italian Prune Plum Torte | Bijouxs Little Jewels

Italian Prune Plum Torte \ Bijouxs Little Jewels

My grandmother had an extensive garden and grew this variety of plums, as well as a couple others. She mainly ‘put up’ jam and preserves with the stone fruits.

I have been baking this torte since 2012 since I first became aware of Prune Plums for my original Plum Tart post. So moved, I posted my favorite poem from Reflections on a Gift of Watermelon Pickle, “This is Just to Say” by William Carlos Williams. This is just to say…

No. 558Recipe Card Posted on by — Leave a comment

Plum Tart

Plum Tart| Bijouxs Little Jewels

THIS IS JUST TO SAY…Plum Tart is a taste treat recreated from my past, a humble childhood treat originally fashioned from scraps of leftover pastry sprinkled with sugar, baked crisp and topped while still hot from the oven with a spoonful of homemade plum preserves. Close your eyes, take a bite of Plum Tart – a grown up version of little jewel from the kitchen. From the archives my beloved Plum Tart, a true little Jewel.

THIS IS JUST TO SAY
I have eaten
the plums
that were in
the icebox

and which
you were probably
saving
for breakfast

Forgive me
they were delicious
so sweet
and so cold
William Carlos Williams

Plums, the most delicious fruit celebrated in this poem from the familiar favorite childhood book Reflections on a Gift of Watermelon Pickle, were abundant in my Grandmother’s garden – so abundant that jars and jars of plum preserves could be produced without any notice of the many ripe plums I would snatch from the trees, either by climbing on a stool or using a stick to dislodge the luscious fruit for my avail. Bijouxs Plum Tart is a recreation of a taste from the past, simple and humble, yet as delicious as the fruit itself.

The recipe, if I dare call it one, involves a simple slab of pie dough rolled into a large, rough edged circle, topped with cut ripe plums, then folding the edges of the dough in wide pleats over the filled tart with a sprinkle of sugar and baked until golden brown and crisp. But to fully recreate the aforementioned childhood treat, the baked tart is brushed with an ample dose warmed red currant jelly, which replicates the fresh plum preserves that topped the pastry scraps.

Enjoy the summer!

No. 557Recipe Card Posted on by — Leave a comment

Blueberry Lemon Ricotta Cake

Blueberry Lemon Ricotta Cake | Bijouxs Little Jewels

A cake to love-Blueberry Lemon Ricotta Cake, a simple cake for anytime snacking.

LEMONS & BLUEBERRIES

Two of my all-time favorites of the summer season join forces to create a cake that will always be appreciated. Living up in the Central Coast citrus and fruits abound. The lemons go rampent this time of year, so many on the trees it’s hard to use them all. My neighbors supply me with even more lemons that I can use so I freeze the juice in ice cubes tray to brighten up the not-so-sunny winter gloom of days to arrive soon.

Blueberry Lemon Ricotta Cake| Bijouxs Little Jewels

 

RICOTTA CHEESE

The magic of this cake is the whole milk ricotta cheese which adds a dense, creamy texture-the cake will keep for a few days making it a favorite mid-day grab with an espresso.

Blueberry Lemon Ricotta Cake | Bijouxs Little Jewels

Blueberry Lemon Ricotta Cake | Bijouxs Little Jewels

 

BAKING THE CAKE

As I has previosuly reported, my move up the coast has placed me is a new home, with an old wall oven that always burns the edges of everything! I have tried many tactics, nothing left but to pray to replace the oven soon. Your cake will not have  the dark brown crust on the edges, but in case you are destined with an old oven, not to worry the crust does not distract from the tender texture of the cake.

Blueberry Lemon Ricotta Cake | Bijouxs Little Jewels

 

BEAUTIFUL FOOD BY DESIGN

I finally have completed my 4th cookbook Belle du Jour (beauty of the day). It has over 120 pages, lots of new recipes and has been a labor of love. I produce all parts of the book myself (call me crazy) from recipe preparation, photography, and book design, and publication. I offer the book, like my others, in digtial interactive format and print copy, both will be on my website shop just like my other cookbooks.

My next cookbook is already in my mind. That you for you support!

 

 

No. 549Recipe Card Posted on by — Leave a comment

Martha’s Bottom-Crust Apple Pie

Martha’s Bottom-Crust Apple Pie | Bijouxs Little Jewels

The All-American Apple pie, with a just a bit of a flavor twist. This pie is an old-fashioned Bottom-Crust Apple Pie I have been making for years, but the apples are flavored with a Winter Spice Blend. The cinnamon, allspice, anise seeds, black pepper and nutmeg create a one-of-a-kind spice blend that complements the apples. A Little Jewel from the Bijouxs Little Jewels Kitchen – Fall Forward.

Martha’s Bottom-Crust Apple Pie | Bijouxs Little Jewels

MARTHA MY DEAR

I always think of the Beatles song, Martha My Dear, which was composed for Paul’s sheepdog Martha. This recipe comes from a heritage cook from my vast collection, Martha Stewart’s Quick Cook, still a favorite in the Bijouxs Kitchen. There are many great recipes and you can still find used versions of this book on Amazon. This has worked to help me find many out-of-print cookbooks, many times available through thrift shops such as Goodwill.

OLD-FASHIONED BOTTOM CRUST APPLE PIE

This pie recipe is not common, yet omitting the top crust and replacing it with sugar, spices and butter it really allows the apple flavor to come through. Deeper than a tart it has been my go-to apple pie to make with my yearly bounty of over 100+ Anna Apples on my tree again this year. This apple tree variety really likes the coastal influence vs the hot interior valley. Yet, the Anna variety grows fabulous in Southern California, and bears a boatload of fruit. Check your local garden stores, this is one apple variety that bears fruit in warm California weather. More about Anna Apple Trees here.

Martha’s Bottom-Crust Apple Pie | Bijouxs Little Jewels

Martha’s Bottom-Crust Apple Pie | Bijouxs Little Jewels

WINTER SPICE BLEND

The Winter Spice Blend originated at March SF. This is one of my favorite stores to visit when in the beautiful city by the bay. As we all know, cities have changed since the downturn from COVID and other factors. The images from our cities are not dissimilar to the Great Depression, so sad for everyone. Their Winter Spice Blend contained allspice, anise seed, black pepper and nutmeg it remains a favorite, yet it is no longer available via the store.

So, I have tried here to recreate the blend to season this apple pie. The spice blend has a unique peppery finish. It is perfect for fall cooking, so make up a batch. Using a small coffee grinder dedicated to spices makes creating your own spice bends easy, as well, pie. Little Jewel No. 549 in the Recipe Collection.

 

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Apple La Flognarde

Apple La Flognarde | Bijouxs Little Jewels

A simple French dessert made from apples and some pantry basics makes this sweet baked Apple La Flognarde, another Little Jewel from the Kitchen Recipe Collection, perfect for Mother’s Day.

FLAUGNARDE VS CLAFOUTI

I have featured both a clafoutis and flaugnarde recipes previously at Bijouxs, and they provide the basis of this recipe as well. All of these simple French fruit desserts begin with what you will recognize as very thin crepe-like batter, that when baked, surrounds the fruit with a semi-firm custard. Served warm or as a cold dessert, these are French simplicity at its best.

Apple La Flognarde | Bijouxs Little Jewels

TRADTIONAL APPLE LA FOLGNARDE

Really, Apple La Flognarde is a clafoutis. That is to say that when made with apples this dish is more commonly referred to as a flognarde, the same simple sweet batter is used. The author Colette wrote “The flognarde becomes a huge blister that fills the oven, turning golden, brown, bursting here, swelling there…At the height of its eruptions, remove it, sweeten it with a little powdered sugar and share it while it’s boiling hot.” I love this perfect description of this apple dish.

I peel and chop the apple into large chunks that rise up when baking and create crispy peaks. These peaks create deep nooks for the Crème Anglaise and powdered sugar to sink into, dreamy.

Apple La Flognarde | Bijouxs Little Jewels

SWEET ENDINGS

Apple La Flognarde | Bijouxs Little Jewels

 

This simple, crustless eggy custard-based dessert pairs well with a dousing of Crème Anglaise, very easily created by melting vanilla gelato or ice cream. The sweet cream adds a richness to the dessert. Happy Mother’s Day.

 

Still Hungry?