Hazelnut Plum Tarts

INGREDIENTS:

makes six 4-inch tarts

  • 255 g (2 cups + 2 Tbspn) AP flour
  • 80 g (1/2 cup) hazelnuts
  • 1/2 tspn Turkish coffee
  • 1/4 tspn ground cardamom
  • 1 tspn baking powder
  • 1/4 tspn sea salt
  • 2 sticks (1 lb) butter, at room temperature
  • 2 egg yolks
  • 150 g (3/4 cup) sugar
  • zest of 1 orange
  • 1/2 tspn hazelnut extract
  • 1/2 tspn vanilla extract
  • 1 Tbspn orange juice
  • 4 – 6 small plums
  • turbinado sugar

METHOD:

  1. Preheat oven to 180° C. Lightly grease the inside of six 4-inch tart molds. Set aside.
  2. In a food processor, combine the flour, hazelnuts, Turkish coffee grounds, ground cardamom, baking powder, and salt. Process until the hazelnut is finely ground.
  3. In the bowl of a stand mixer with the paddle attachment, cream the butter for 2 to 3 minutes, until light and fluffy.
  4. Meanwhile, rub the orange zest into the sugar with your fingertips. Slowly add the sugar into the butter, creaming thoroughly until well-incorporated and aerated. 5. Add the egg yolks one at a time, beating well after each addition. Then add the hazelnut and vanilla extracts and the orange juice. Beat well.
  5. Add the flour mixture to the butter mixture in two stages, beating until combined and until a smooth dough forms.
  6. Divide and press the dough into the prepared tart pans. Slice the plums and arrange the slices on top of the dough, pressing down lightly. Sprinkle with a healthy amount of turbinado sugar.
  7. Bake the tarts for 25 to 30 minutes, until the edges are golden brown. Remove from the oven and let cool on a wire rack for at least 20 minutes before unmolding from the tart tins.

Berry, Apple, and Rosemary Shortbread Bars

INGREDIENTS:
makes one 9 x 13″ pan, about 24 squares
for shortbread:

  • 4 cups (560 gr) AP flour
  • 2 tspn baking powder
  • 1/4 tspn salt
  • 1 1/2 tspn freshly grated meyer lemon zest
  • 2 – 4 Tbspn fresh rosemary, finely chopped*
  • 4 sticks (1 lb.) butter
  • 2 cups (400 gr) sugar
  • 4 egg yolks

for filling:

  • ~330 gr crisp tart apples, peeled, cored, and chopped
  • 1 tspn lemon juice
  • 2 tspn sugar
  • 1 tspn AP flour
  • 1 cup blackberry + wild blueberry jam (Recipe Below)
  • powdered sugar, optional

METHOD:

  1. Make the shortbread. Whisk to combine the flour, baking powder, salt, lemon zest, and chopped rosemary. Set aside.
  2. In a separate bowl, cream the butter until light. Gradually add the sugar and continue to beat until fluffy, about 2-3 minutes.
  3. Add the egg yolks to the butter and sugar one at a time, beating well after each addition.
  4. Gradually beat in the dry ingredients until just combined. Do not overmix.
  5. Divide the shortbread dough in half. Wrap each half in parchment paper or plastic wrap and freeze until hard, at least 2 hours or preferably overnight.
  6. Preheat oven to 180 degrees C. Line a 9×13″ baking pan with foil, leaving overhang at the sides.
  7. Prepare the filling. Toss the chopped apples, lemon juice, sugar, and flour together and let sit for a few minutes.
  8. Heat the jam briefly until it reaches a somewhat liquid, spreadable consistency.
  9. Remove half of the shortbread dough from the freezer. Grate using a coarse grater or the grater plate of a food processor. Spread the grated dough evenly over the bottom of the prepared baking dish.
  10. Spoon the jam over the first layer of shortbread dough and distribute the apple chunks in one layer on the jam.
  11. Remove the second half of the dough from the freezer and grate. Pour the grated dough evenly over the jam and apple layer.
  12. Bake for 50-60 minutes, until the edges and top are golden brown. Remove from the oven and let cool completely on a wire rack.
  13. Using the foil, lift the shortbread out of the pan. If using, sprinkle with powdered sugar. Cut into squares.

Note: for a strong rosemary taste, use up to 4 Tbspn of chopped rosemary. For a more subtle rosemary flavor, use just 2 Tbspn.

Blackberry and Wild Blueberry Jam
makes about one cup of jam
INGREDIENTS:

  • 125 gr wild blueberries
  • 195 gr blackberries
  • 17 gr freshly squeezed lemon juice
  • 160 gr sugar

METHOD:

  1. Place a few spoons on a plate in the freezer.
  2. Mix the berries together in a bowl and add the lemon juice. Let sit for a few minutes to macerate. Divide the berries in half, and set half aside.
  3. In a non-reactive saucepan over medium low heat, combine half of the berries with the sugar and cook, stirring frequently, until the juices run. Increase heat to medium high until the berries boil. Boil for 3-4 minutes, stirring frequently.
  4. Add the remaining berries. Stir to combine. Bring to a boil and stir every thirty seconds or so. Cook for 10-15 minutes more, testing for doneness after 10 minutes.
  5. To test for doneness, remove the pan from the stove. Retrieve a spoon from the freezer and scoop a small amount of liquid and berries. Return the spoon to the freezer for a few minutes. Once cooled, hold the spoon vertically. If the jam does not run off the spoon and is a thick, spreadable consistency, the jam is done. If not, return the pan to the stove and continue to cook for a few more minutes before testing again.
  6. Cool the jam completely, preferably overnight in an airtight container in the refrigerator, before using in the bars recipe.

Apricot and Blackberry-Marzipan Hamantaschen

INGREDIENTS:
makes ~30 hamantaschen total (~15 of each flavor)for cookie:

  • 1 cup powdered sugar
  • 385 gr (2 1/4 cups) AP flour
  • dash of salt
  • 2 egg yolks
  • 8 oz butter, at room temperature and cut into pieces
  • zest of 1 lemon, freshly grated
  • 1 large egg, beaten

METHOD:

  1. Combine the powdered sugar, flour, salt, egg yolks, butter, and lemon zest in the bowl of a food processor. Pulse until a dough begins to form.
  2. Remove the dough from the food processor and wrap in parchment paper. Refrigerate for at least one hour.
  3. In the meantime, prepare the fillings–recipes included below.
  4. Preheat the oven to 180 degrees C. Prepare cookie sheets lined with silpats or parchment paper.
  5. Lightly sprinkle your workspace with powdered sugar or flour. Remove dough from refrigerator and roll out to 1/4-inch thickness. Using a cookie cutter (~2.5 – 3 inches in diameter), cut out rounds.
  6. For apricot hamantaschen, spoon about a teaspoon of filling into the center of each cookie. For blackberry-marzipan hamantaschen, place about a teaspoon of almond paste in the center of each cookie round and top with a small amount of blackberry preserves.
  7. Fold the edged of the cookie rounds up and pinch the corners together. Place the cookies on the prepared lined cookie sheets. Brush the outsides of the cookies with the beaten egg.
  8. Bake in the oven for about 15 minutes, until the edges are lightly golden.
  9. Remove from the oven and let cool.

Note: Despite tasting really good, this is perhaps one of the most temperamental doughs I’ve worked with. It likes to be rolled out cold (otherwise sticks to everything, even parchment paper) but folded into cookie form when it’s a little closer to room temperature.
Note: Don’t roll the dough out thinner than 1/4 of an inch, either, which will make it difficult to work with.

for dried apricot quick jam filling:

  • 1/4 lbs dried (California) apricots (~7 gr)
  • 1/2 cup water
  • 1/4 cup sugar
  • sprinkle of lemon juice, freshly squeezed

METHOD:

  1. Combine the dried apricots, water, and sugar in a small saucepan with a tight-fitting lid.
  2. Over medium-low heat, cook covered for about 15 minutes.
  3. Remove the lid and continue cooking for about 5-10 minutes more, until the liquid has reduced.
  4. Pour the contents of the saucepan into a food processor. Add a small sprinkling of lemon juice. Pulse until the apricots are roughly chopped but do not process until smooth.
  5. Let cool before filling cookies.

for blackberry-marzipan filling:
blackberry preserves
almond paste (marzipan)

or
Another filling could be:
Poppyseed
Mascarpone
figs

Strawberry Passionfruit Tart

INGREDIENTS:
makes one 9×9-inch square tart

for tart shell:

  • 1 1/2 cups (210 g) flour
  • 1 1/2 Tbspn dark brown sugar
  • 1/4 tspn salt
  • 2 tspn freshly grated meyer lemon zest
  • 10 Tbspn butter, cold and cut into small pieces
  • 1 Tbspn fresh meyer lemon juice
  • 1/2 tspn vanilla
  • 1 – 2 Tbspn cold water

METHOD:

  1. Combine the flour, dark brown sugar, salt, and lemon zest in a bowl. Mix.
  2. Using a pastry cutter or a fork, cut the butter into the flour mixture until butter is the size of small peas.
  3. Mix in the lemon juice and vanilla into the flour mixture. Gradually add the water just until a dough forms when pressed between your fingers. Do not overmix.
  4. Form the dough into a flat disc, wrap with parchment paper or plastic wrap and chill for at least 2 hours or overnight.
  5. Preheat oven to 220 degrees C.
  6. On a lightly floured surface, roll out the dough until about 1/8-inch thickness and place in the tart pan, pressing the dough gently into the sides. Trim and discard any excess dough. Prick the bottom of the dough all over with a fork. Return to the refrigerator and chill for at least 10 – 15 minutes.
  7. Place a piece of parchment paper over the dough and weigh down with pie weights or dry beans. Bake for 12 – 15 minutes until the edges begin to turn golden. Remove the weights and parchment paper and continue to bake for 3 – 5 minutes more, until the entire tart crust is golden.
  8. Remove from the oven and let cool completely.

for filling:

  • 2 – 3 punnets strawberries
  • 1 Tbspn water
  • 1/4 + 1/8 tspn gelatin powder
  • 1/4 cup passionfruit pulp or puree
  • 1 1/2 Tbspn sugar
  • whipped cream, optional

METHOD:

  1. Trim the green end off the strawberries and arrange in the cooled tart shell.
  2. Place the water in a small bowl and sprinkle the gelatin powder over the water and let sit briefly.
  3. In a small saucepan, stir to combine the passionfruit and sugar. Add the gelatin and warm over low heat until, stirring until the gelatin has completely dissolved. Do not let boil.
  4. Once dissolved, remove from heat and let cool briefly. Spoon or brush a thin layer of the passionfruit onto the strawberries–do not use all of the passionfruit. Place the tart in the refrigerator to let the first layer of jelly set. Keep the passionfruit at room temperature. After about 20 – 30 minutes, brush another layer of passionfruit jelly onto the tart and return to chill. Repeat once more, using the remainder of the passionfruit. Tart is ready to serve when the jelly has set completely. Serve with whipped cream, if desired.

Strawberry-Lemonade Meringue Pie

INGREDIENTS:
makes one 9″ pie

for pastry:

  • 2 cups flour
  • 2/3 cup butter
  • 1/4 tspn salt
  • 6 Tbspn ice water

METHOD:

  1. Preheat oven to 230 degrees C.
  2. In a food processor, combine flour and salt. Cut in the butter in ~Tbspn-sized chunks.
  3. Process the flour, salt, and butter for a few pulses.
  4. Slowly add in water, one tablespoon at a time, pulsing between each addition.
  5. Process just until water is integrated and the mixture is the texture of tiny pebbles. When you press the mixture between your fingers, it should form a dough.
  6. Dump the dough onto a piece of parchment paper or a lightly floured board and form into a ball. If the dough has warmed up too much during this process, freeze for ten to fifteen minutes before continuing.
  7. Roll out the pastry dough and place into pie plate. Prick the bottom of the pie several times with a fork. Return to the freezer for ten to fifteen minutes if the dough has warmed up too much in the rolling process.
  8. Before baking, line the inside of the pie crust with a piece of parchment paper and weigh down with pie weights (or dry beans, which is what I use).
  9. Bake in the oven for ~15-17 minutes, until the outside rim of the crust begins to turn a golden brown. Carefully remove the pie weights and parchment paper, lower the oven temperature to 190 degrees C, and continue to bake for 5-7 minutes more, until the pie crust has turned golden brown and is no longer shiny. Remove from the oven and let cool.

for strawberry-lemonade curd filling:

  • 1 1/2 cups strawberries, hulled
  • 1 cup sugar
  • 6 Tbspn cornstarch
  • 1/4 tspn salt
  • 1/2 cup freshly squeezed lemon juice
  • 3 egg yolks
  • 2 Tbspn butter, softened
  • 1 1/2 cups boiling water
  • 2 Tbspn freshly grated lemon zest

METHOD:

  1. In a food processor or blender, puree the strawberries until smooth.
  2. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the strawberry puree and lemon juice.
  3. Add the egg yolks and butter, blending until smooth.
  4. Gradually add in the boiling water, stirring constantly.
  5. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
  6. Remove the curd from heat and mix in the lemon zest. Let cool.

for lemon curd filling:

  • 1/3 cup sugar
  • 2 Tbspn cornstarch
  • pinch of salt
  • 1/3 cup + 1 Tbspn freshly squeezed lemon juice
  • 1 egg yolk
  • 1/2 Tbspn butter, softened
  • 1/2 cup boiling water
  • 1 Tbspn freshly grated lemon zest

METHOD:

  1. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the lemon juice.
  2. Add the egg yolk and butter, blending until smooth.
  3. Gradually add the boiling water, stirring constantly.
  4. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
  5. Remove the curd from heat and mix in the lemon zest. Let cool.

for meringue and assembly:

  • 7-8 egg whites
  • 1/2 tspn cream of tartar
  • 8 Tbspn granulated sugar
  • 1 1/2 tspn vanilla extract

METHOD:

  1. Preheat the oven to 165 degrees C.
  2. Place egg whites in a large bowl and sprinkle in the cream of tartar. Stir using a whisk until the surface of the egg whites is completely covered with foam.
  3. Increase speed and whip the egg whites, gradually adding the sugar, until the whites hold glossy stiff (but still a bit rounded) peaks. Do not overbeat!
  4. Add in the vanilla extract with a quick stir.
  5. Fill the pre-baked pie crust with strawberry-lemonade curd and then swirl in the lemon curd.
  6. Top with meringue, making sure to seal the meringue to the pie crust at the outer edges.
  7. Bake for fifteen minutes, until the meringue is just barely golden brown. Remove from heat and let cool for at least one hour at room temperature before serving.

Lavender Honey Ice Cream, Cardamom-Almond Tuile & Lavender-Honey-Cardamom-Lemon Dark Chocolate Tart

Lavender Honey Ice Cream
INGREDIENTS:
makes ~one quart
  • 1/4 cup dried lavender flowers
  • 1 1/2 cups whole milk
  • 1/2 cup honey (I used wildflower)
  • 1 1/2 cups heavy cream
  • 5 large egg yolks
  • 2 Tbspn sugar
  • pinch of salt

METHOD:

  1. In a small saucepan with a tight-fitting lid, combine the lavender and milk. Bring to just a simmer, cover, and remove from heat. Let steep for at least ten minutes.
  2. Stir together the honey and heavy cream in a bowl and prepare a fine mesh strainer on top. Set aside.
  3. In a separate bowl, whisk together the egg yolks until light. Set aside.
  4. Strain the lavender from the milk, making sure to press all of the liquid possible out of the lavender buds. Discard the lavender buds. Return the milk to the stove and add the sugar and salt. Bring to a bare simmer.
  5. Whisking constantly, pour a small but steady stream of the heated milk into the egg yolks to temper. Do this slowly while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
  6. Heat the egg yolk and milk mixture while stirring constantly, making sure to scrape the bottom of the pan so that nothing burns or sticks. Slowly cook the mixture until it thickens enough to coat the back of a spoon. Remove from heat immediately once it thickens.
  7. Pour the hot creme anglaise through the strainer into the honey and cream. Stir to cool.
  8. Chill the mixture thoroughly.
  9. Freeze the ice cream bas in your ice cream maker of choice.

Cardamom-Almond Tuile
INGREDIENTS:
makes ~30-50 cookies, depending on size

  • 1 1/2 oz sliced almonds
  • 5 Tbspn unsalted butter, very soft
  • 2 egg whites
  • 1/8 tspn salt
  • 1/3 cup + 1 Tbspn sugar
  • 1/2 tspn ground cardamom
  • 1/4 tspn vanilla
  • 1/3 cup AP flour

METHOD:

  1. Preheat the oven to 180 degrees C.
  2. Bake the sliced almonds for 5-10 minutes until lightly toasted. Remove from the oven and chop very finely.
  3. Prepare at least two baking sheets lined with silpats or non-stick parchment paper. (You may want to lightly grease the parchment paper, but you won’t need to grease the silpats.) Also have ready a very thin and wide spatula and a rolling pin (or something similar) over which to drape the tuiles while they cool.
  4. In a bowl, whisk together the butter, egg whites, salt, sugar, cardamom, and vanilla until well combined. Add the finely chopped almonds and flour and mix until thoroughly combined.
  5. Using an off-set spatula or the back of a spoon, spread very, very thin discs of batter onto the prepared baking sheets. Make sure to allow plenty of space between each tuile–they will spread.
  6. Bake for 7-9 minutes, depending on the size of the tuiles, rotating the pan half-way through to facilitate even browning.
  7. Remove from oven and immediately use the thin spatula to drape the tuiles over the prepared rolling pin. Let cool completely.

Note: Tuile batter may be made and stored, tightly-covered, in the refrigerator for a few days, if you’d like to make it ahead of time.
Note: Store tuiles in an airtight container if not using immediately. They are best used the day of.

Lavender-Honey-Cardamom-Lemon Dark Chocolate Tart
INGREDIENTS:
makes one 9″ round tart, or the equivalent rectangular or square sizes.
for pastry:

  • 260 gr AP flour
  • 1 (heaping) tspn ground cardamom
  • 1 Tbspn freshly ground meyer lemon zest
  • 1/4 cup sugar
  • 7 Tbspn butter, cold and cut into pieces
  • 1 egg yolk
  • 1 Tbspn freshly squeezed lemon juice
  • 2 Tbspn water, cold

METHOD:

  1. Using a food processor or pastry cutter, mix the flour, cardamom, lemon zest, and sugar until combined. Cut the cold butter into the flour mixture until the size of small peas.
  2. Add the egg yolk and gradually add the lemon juice and water just until a dough begins to form when you press it between two fingers. Do not overmix.
  3. Form the pastry into a ball and refrigerate for at least one hour. (or stick it in the freezer for a shorter amount of time.)
  4. Preheat the oven to 220 degrees C.
  5. Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Return to freezer for a few minutes if the dough has softened.
  6. Bake for ~13-15 minutes until the edges just begin to turn golden. Remove the beans and parchment paper and continue to bake for 3-5 minutes more, until the crust has completely turned golden brown. Remove from oven and let cool.

for chocolate ganache filling:

  • 10 oz. heavy cream
  • 1/4 cup dried lavender buds
  • 12 oz. dark chocolate, chopped
  • 3 Tbspn honey
  • 2 Tbspn butter
  • coarse salt
  • dried lavender buds

METHOD:

  1. In a saucepan with a tight-fitting lid, heat the cream and lavender buds until just barely a simmer. Cover and remove from heat. Let steep for at least ten minutes.
  2. Place the chocolate and honey in a heat-proof bowl, place a fine mesh strainer on top, and set aside.
  3. Add the butter to the cream and lavender bud mixture and return to a simmer. Once the cream simmers, remove from heat and pour the hot cream through the sieve onto the prepared chocolate, making sure to press all of the liquid from the lavender buds. Discard the lavender buds. Let the chocolate sit for 2-3 minutes.
  4. Whisk until the chocolate is completely melted and evenly distributed.
  5. Immediately pour into the prepared tart crust.
  6. Using your fingers (or a mortar and pestle), rub together an equal but small amount of coarse salt and dried lavender buds. Sprinkle liberally over the top of the chocolate. Let the tart set at room temperature until completely cool, about 1-2 hours. Serve at room temperature.

Orange/Pomegranate/Almond Dark Chocolate Tart

INGREDIENTS:
makes 1 large 9″ tart
(if making tartelettes, double the pastry crust recipe.)

for pastry crust:

  • 1 3/4 cups AP flour (~6 oz/260 grams)
  • 7 Tbspn butter, cold and cut into pieces
  • 1/4 cup sugar
  • 1 egg yolk
  • 1-2 Tbspn freshly grated orange zest (I used one blood orange)
  • 1 Tbspn almond extract
  • 1-2 Tbspn water

METHOD:

  1. Combine the ingredients in a food processor and pulse just until a dough begins to form.
  2. Remove the pastry dough from the food processor, form it into a ball, wrap with plastic wrap or parchment paper and chill for 30 minutes.
  3. Preheat the oven to 220 degrees C.
  4. Roll out the pastry crust.  Prick the bottom of the crust several times with a fork.  Then, line the pastry with parchment paper and weigh down with pie weights (or dry beans, which is what I use).  If making tartelettes, just prick the bottom of the pastry without weighing them down.
  5. Bake for 15-18 minutes, until the pastry looks golden.
  6. Remove from the oven and let cool

for chocolate ganache filling:

  • 12 oz. bittersweet or dark chocolate, finely chopped
  • 10 oz. heavy cream
  • 2 Tbspn butter
  • 2 Tbspn Pama pomegranate liquor

METHOD:

  1. Place chocolate in a heat-proof bowl and set aside.
  2. In a saucepan, combine heavy cream and butter.  Heat on medium high, stirring and scraping the bottom constantly until it reaches a gentle simmer.  Remove from heat.
  3. Pour the hot cream onto the prepared chocolate.  Let sit for 2-3 minutes.
  4. Whisk until the chocolate is completely melted and evenly distributed.  Stir in the pomegranate liquor.
  5. Pour into the prepared tart crust.  Let set until completely cool, about 1-2 hours.  If adding toppings, like fresh pomegranate seeds or almond slices, add these right when the ganache begins to set, about 10-15 minutes.  Serve at room temperature.

Fig, Mascarpone, and Pistachio Tart

INGREDIENTS:
makes one 9″ tart, or six 4.5″ tart, or ~32 mini tartlettes

for pastry:

  • 240 gr AP flour
  • 65 gr shelled raw pistachios
  • 50 gr sugar
  • 7 Tbspn butter, cold
  • 1 egg yolk
  • 3-4 Tbspn water, cold

METHOD:

  1. In a food processor, combine the flour, pistachios, and sugar and process until the pistachios are finely ground.
  2. Using the food processor or a pastry cutter, cut the cold butter into the flour mixture until the size of small peas.
  3. Add the egg yolk and gradually add the water just until a dough begins to form when you press it between two fingers. Do not overmix.
  4. Form the pastry into a ball and refrigerate for at least one hour. (or stick it in the freezer for a shorter amount of time.)
  5. Preheat the oven to 220 degrees C.
  6. Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Return to freezer for a few minutes if the dough has softened.
  7. Bake for ~13-15 minutes until the edges just begin to turn golden. Remove the beans and parchment paper and continue to bake for 3-5 minutes more, until the crust has completely turned golden brown. Remove from oven and let cool.

for filling:

  • 450 gr mascarpone cheese
  • 1/4 cup brown sugar
  • 1/2 cup heavy cream
  • 1 tspn vanilla extract
  • freshly grated zest of 1 lemon

METHOD:

  1. In a mixer bowl with the whisk attachment, whip the mascarpone, brown sugar, and heavy cream on medium high until soft peaks.
  2. Add the vanilla extract and lemon zest and continue to whip just until stiff peaks. Do not overmix.
  3. Spoon the filling into the cooled tart shell, and smooth with a spatula.

for topping:

  • 2 punnets figs
  • 2 Tbspn honey
  • 2 Tbspn raspberry jam (or fig or apricot, or any mixture thereof)

METHOD:

  1. Cut the figs into quarters and arrange on top of the mascarpone tart filling.
  2. Warm the honey and jam together, either over the stove or in the microwave. Brush over the arranged figs.

Cranberry Clove Linzer Torte

INGREDIENTS:
makes one 9-inch tartfor cranberry filling:

  • 2 cups fresh cranberries
  • 125 g sugar
  • zest of 1 small orange
  • juice of 1 small orange
  • juice of ½ lemon
  • ½ vanilla bean

METHOD:

 

  1. Combine the cranberries, sugar, orange zest, and orange and lemon juices in a saucepan. Split the vanilla bean lengthwise, scrape the seeds into the cranberries, and add the vanilla bean shell.
  2. Over medium heat, bring the cranberries to a boil, stirring occasionally. Let the cranberries boil, bubbling vigorously, for about 5 to 7 minutes without stirring. Once the cranberries begin to thicken, stir, scraping the bottom of the pan, until the mix reaches a consistency of warm jam.
  3. Remove from heat immediately and let cool to room temperature. Remove the vanilla bean pod before using.

for crust:

  • 30 g hazelnuts
  • 76 g almonds
  • 125 g all-purpose flour
  • 150 g sugar
  • ½ tspn salt
  • 1½ tspn ground cinnamon
  • ¾ tspn ground cloves
  • 10 Tbspn (142 g) butter
  • 1 large egg yolk
  • zest of 1 lemon
  • zest of 1 orange
  • ½ tspn almond extract

METHOD:

  1. In a food processor, combine the hazelnuts, almonds, flour, sugar, salt, cinnamon, and cloves. Pulse until the nuts are completely ground.
  2. Cut the butter into small chunks. Add the butter, egg yolk, lemon and orange zest, and almond extract to the flour mixture. Pulse just until a dough begins to form.
  3. Remove the dough from the food processor, wrap with parchment paper, and chill for at least 1 hour.
  4. Preheat oven to 180°. Grease and flour one 9-inch springform pan, and line the bottom with a parchment round.
  5. Reserve a third of the dough and press the remainder into the bottom of the pan. Spread a thin layer of cranberry filling on top, leaving a 1-inch ring of dough exposed around the edge.
  6. Roll out the remaining dough on a floured surface. Using a cookie cutter, cut the dough into shapes and scatter randomly atop the tart.
  7. Bake for 40 to 45 minutes until golden brown around the edges and on top.
  8. Remove from the oven. Let cool for 10 minutes on a wire rack, and then loosen the sides with a thin knife. Let cool completely before serving.

Blackberry Lemon Meringue Pie

INGREDIENTS:
makes two 9″ pies (halving the curd recipes for one 9″ pie was a bit awkward to write because the curds use three egg yolks each, but it’s actually pretty easy in practice.  Prepare three egg yolks, then use only one and a half yolks per halved curd recipe–that’s roughly a Tablespoon and a half of yolk.)

for pastry crust:

  • 520 grams All Purpose flour
  • 100 grams sugar
  • 14 Tbspn butter
  • 2 egg yolks
  • 4 Tbspn freshly grated meyer lemon zest
  • 2 Tbspn freshly squeezed meyer lemon juice
  • 4 Tbspn cold water

METHOD:

  1. Combine the ingredients except the water in a food processor and pulse until the butter is the size of small peas.
  2. Gradually add the water and pulse just until a dough begins to form.
  3. Remove the pastry dough from the food processor, form it into a ball, wrap with plastic wrap or parchment paper and chill for 30 minutes.
  4. Preheat the oven to 220 degrees C.
  5. Roll out the pastry crust. Prick the bottom of the crust several times with a fork. Then, line the pastry with parchment paper and weigh down with pie weights (or dry beans, which is what I use).
  6. Bake for 15-18 minutes, until the pastry looks golden.
  7. Remove from the oven and let cool.

for lemon curd:

  • 1 cup sugar
  • 6 Tbspn corn starch
  • 1/4 tspn salt
  • 1/2 cup cold water
  • 1/2 cup freshly squeezed meyer lemon juice
  • 3 egg yolks
  • 2 Tbspn butter
  • 1 1/3 cups boiling water
  • 1 Tbspn freshly grated meyer lemon zest

METHOD:

  1. In a saucepan, combine the sugar, cornstarch, and salt.  Gradually blend in the cold water and lemon juice.
  2. Add the egg yolks and butter, blending until smooth.
  3. Gradually add in the boiling water, stirring constantly.
  4. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning).  Once the mixture begins to thicken, reduce the heat and simmer for one minute.
  5. Remove the curd from heat and mix in the lemon zest. Let cool.

for blackberry curd:

  • 2 cups fresh or thawed, frozen blackberries*
  • 1 cup sugar
  • 6 Tbspn corn starch
  • 1/4 tspn salt
  • 1 Tbspn creme de cassis
  • 1 Tbspn freshly squeezed lemon juice
  • 3 egg yolks
  • 2 Tbspn butter
  • 1 1/3 cup boiling water

METHOD:

  1. In a food processor or blender, puree the blackberries until smooth.  If desired, pour through a sieve to take out seeds (I actually like the seeds for texture, so I don’t strain them out.)  You should have one cup of blackberry puree; if there is extra, set aside for other uses.
  2. In a saucepan, combine the sugar, cornstarch, and salt.  Gradually blend in the blackberry puree, creme de cassis, and freshly squeezed lemon juice.
  3. Add the egg yolks and butter, blending until smooth.
  4. Gradually add in the boiling water, stirring constantly.
  5. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning).  Once the mixture begins to thicken, reduce the heat and simmer for one minute.
  6. Remove the curd from heat and let cool.

for meringue and assembly:

  • 7-8 egg whites
  • 1/2 tspn cream of tartar
  • 5 Tbspn sugar
  • 1 1/2 tspn vanilla extract

METHOD:

  1. Preheat oven to 220 degrees C.
  2. Place egg whites in a clean mixer bowl with the whisk attachment. Begin to whip at low until the egg whites start to foam.
  3. Add the cream of tartar and increase speed to medium high. Gradually add the sugar.
  4. Whip the egg whites until glossy stiff peaks, being careful not to overwhip.
  5. Add the vanilla extract and whip the egg whites on high for about three seconds, “sealing” the meringue.
  6. Spoon the blackberry and lemon curds alternatively into the prepared pie crusts. Top with meringue, making sure to seal the meringue to the pie crust at the outer edges.
  7. Place pies in the lower shelf of the oven, and bake at 220C for three minutes, until the tips of the meringue become golden.  Then, lower the oven temperature to 180 degrees C and continue to bake for 7-8 more minutes, until you reach the desired color on the meringue.  Remove and let cool.

Runeberg Cakes (Runebergintorttuja)

INGREDIENTS:
makes 8 3×3 round cakes
for cakes:

  • 2 cups AP flour
  • 1 cup finely ground ginger snaps
  • 3/4 cup finely ground almonds
  • (to grind almonds, put almonds and ginger snaps in food processor at the same time.)
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 1 tspn salt
  • 1 1/2 – 2 tspn freshly grated orange zest
  • 1 tspn ground cardamom
  • 1/2 cup whole milk
  • 1/2 cup freshly squeezed orange juice
  • 1 tspn almond extract
  • 1 cup butter
  • 1/2 cup sugar
  • 1 cup dark brown sugar
  • 2 Tbspn molasses
  • 3 eggs, at room temp
METHOD:
  1. Preheat oven to 180 degrees C.  Oil and flour the 3×3 cake rings and set on a silpat or parchment-lined baking sheet. Set aside.
  2. In a large bowl, combine flour, ground ginger snaps, ground almonds, baking powder, baking soda, salt, orange zest, and cardamom. Whisk to mix. Set aside.
  3. In a measuring cup, stir and combine milk, orange juice, and almond extract. Set aside.
  4. Place butter, sugar, and brown sugar in a mixing bowl.  Cream on medium low for about 4-5 minutes.
  5. Add molasses to the butter mixture and cream until fully incorporated.  Make sure to scrap down the sides if necessary.
  6. Add eggs one at a time to the butter mixture, mixing thoroughly to incorporate each egg between each addition.
  7. Gradually add the dry ingredients (flour mix) and wet ingredients (milk mix) to the butter in three stages–dry followed by wet followed by dry followed by wet, etc.  Mix until thoroughly combined.
  8. Spoon batter into cake molds until about 3/4 of the way full, being careful not to touch the exposed sides with batter.  Tap the baking sheet lightly on the counter to get rid of any large air pockets.  Use a small spatula or a spoon to smooth the tops of the batter.
  9. Bake for 25-35 minutes (shorter if you have smaller ring molds) until a toothpick removed from the center of the cake comes out clean.  Remove from oven and let cool for 10-15 minutes before removing from molds. Then glaze with…

for rum syrup:

  • 1 cup sugar
  • 1/2 cup water
  • 2 Tbspn rum or cognac

METHOD:

  1. While the cakes are baking, make the syrup.  Place sugar and water in a heat-proof measuring glass.
  2. Heat the sugar and water in the microwave on high for a minute and a half.  Stir until sugar is dissolved. (or, Heat in a pot on the stovetop until sugar dissolves.)
  3. Add alcohol and stir into the syrup.
  4. When the cakes are unmolded, poke the tops with a few small holes.  Use a pastry brush to brush the syrup on the tops and sides of the cakes.

for raspberry topping:

  • 1 cup frozen raspberries
  • 4 Tbspn sugar
  • juice of 1/2 lemon
  • 1/2 tspn cornstarch, sifted

METHOD:

  1. In a nonreactive saucepan, saute raspberries on medium high until they begin to release their juices.
  2. Add the lemon juice, sugar, and sifted cornstarch, to the raspberries, making sure to whisk to combine the cornstarch.
  3. Stirring constantly, bring the contents to a boil and simmer until the raspberries have reduced and are slightly thickened, about 5 minutes.
  4. Remove from heat and let cool.  Set aside.

for icing:

  • 1/2 cup powdered sugar
  • 1/2 Tbpsn milk
  • 1/4 tspn almond extract

METHOD:

  1. Combine powdered sugar with milk and almond extract. Mix well until a thick icing forms.
  2. Spoon icing into a squeeze bottle or piping bag fitted with round tip.  Use immediately.

Assembly:

  1. Use a sharp knife and cut a shallow cone out of the top of each cake, like filling a cupcake, but make a very shallow cut, about a centimeter in from the edge.  Scoop out the cone piece.
  2. Using a pastry brush, brush more syrup in the cut-out hole.
  3. Fill the hole with raspberry topping, about 2 tablespoons per hole.
  4. Use the prepared icing in the piping bag to pipe a generous circle of icing around the raspberry topping.

Triple Lemon Baba Cake

INGREDIENTS:
makes one 8-inch ring mold*
for cake:

  • 1/3 cup whole milk, warmed
  • 2 1/2 tspn active dry yeast
  • 35 gr all-purpose flour
  • 6 Tbspn butter, at room temperature
  • 2 Tbspn (25 gr) sugar
  • 4 eggs, at room temperature
  • 210 gr semolina flour
  • zest of 1 large lemon

METHOD:

  1. In a small bowl, sprinkle the yeast into the warmed milk.
  2. Add the all-purpose flour and mix gently.
  3. Cover the bowl and set aside in a warm place. Let rise for 20 minutes until spongy.
  4. Grease and flour an 8-inch ring mold.
  5. In a mixer bowl, beat the butter until light and fluffy, about 2 – 3 minutes.
  6. Add the sugar and beat well.
  7. Add the eggs one at a time, beating well after each addition.
  8. Whisk in the yeast sponge.
  9. Add the semolina flour and lemon zest and beat until well-combined and thick.
  10. Pour the doughlike batter into the prepared ring mold. Cover and let rise for 40 minutes to 1 hour.
  11. Preheat the oven to 180 degrees C.
  12. Bake the cake for 30 – 40 minutes, until the sides begin to pull away from the pan and a toothpick inserted into the center of the cake comes out cleanly. Remove from oven and set on a wire rack. Cool briefly before unmolding.
  13. Prick the top of the cake several times with a fork or skewer.
  14. Glaze the entire cake with syrup and top with candied lemons (recipes below). Let sit overnight before serving as the cake will continue to soak up the glaze.

for candied lemon slices:

  • 6-8 small to medium-sized lemons
  • 3 cups water
  • 1 1/2 cups (150 gr) sugar

METHOD:

  1. Combine the water and sugar in a pot and bring to a boil over medium heat.
  2. Meanwhile, slice the lemons into 1/8-inch thick pieces, removing as many seeds as possible.
  3. Add the lemons to the boiling sugar water, reduce heat and simmer for about 45 minutes, until the lemon rinds are translucent and fork-tender. Do not overcook.
  4. Strain the lemon slices and reserve the cooking liquid for glaze.

for glaze:

  • 1/2 cup candied lemon liquid
  • 1/2 cup limoncello
  • 1 cup (200 gr) sugar

METHOD:

  1. Combine the reserved cooking liquid from the candied lemons, limoncello, and sugar in a small saucepan.
  2. Heat and stir until the sugar has completely dissolved. Use while warm to glaze the cake.

*Note: Don’t go and buy a ring mold if you don’t have one–I managed to fashion my own that worked, in my opinion, even better than the real thing by using an 8-inch cake ring and a 3-inch cake ring, with a lined, non-stick baking sheet underneath. Plus, cake rings are multi-purpose and make for easy removal of the cake!

Meyer Lemon-Lavender Pound Cake

INGREDIENTS:

makes 2 loaves

  • 1/3 cup milk
  • 6 large eggs
  • 1 1/2 Tbspn fresh lemon juice
  • 1 Tbspn vanilla
  • 3 cups AP flour
  • 1 1/2 cups sugar
  • 1 1/2 tspn baking powder
  • 1/2 tspn salt
  • 2 Tbspn freshly grated lemon zest
  • 1 2/3 cup butter, softened
  • 1/3 cup dried lavender flowers

METHOD:

  1. Preheat oven to 180 degrees C.  Butter and flour the sides and bottoms of two loaf pans.  Set aside.
  2. In a bowl, combine milk, eggs, lemon juice, and vanilla.  Whisk until combined.
  3. In the bowl of a mixer, combine flour, sugar, baking powder, salt, and freshly grated lemon zest.  Mix to combine.
  4. Add the softened butter to the flour mixture.  Cream for 2-3 minutes until fluffy.
  5. Gradually add the milk mixture in 2-3 parts, mixing thoroughly for about 30 seconds to 1 minute before each addition.
  6. Mix in lavender flowers until evenly distributed through the batter.  Be careful not to overmix.
  7. Divide the batter into the two prepared loaf pans.
  8. Bake in oven for ~30-35 minutes.  When the tops are about to crack, score the tops in one line with a sharp, oiled knife to create an even crack.  Then, place an oiled piece of foil on top of the cakes, oil side down.  Continue to bake for 25-30 minutes (for a total baking time of ~55-60 minutes).
  9. When a toothpick removed from the center of the cake comes out clean, the cakes are done.  Remove from oven and let cool for 10 minutes on a rack before turning the cakes out.  Let cool completely.

for glaze:

  • 1/2 cup powdered sugar
  • juice of 1 lemon
  • zest of 1 lemon
  • sliced almonds, optional

METHOD:

  1. Mix together the powdered sugar and the lemon juice.
  2. Add in the lemon zest.  Mix until combined.
  3. Pour the glaze over the pound cakes.
  4. Immediately top with a sprinkling of sliced almonds, if using.  Let dry.

Lemon and Raspberry-Lime Layer Cake

 
makes one three-layer 9″ cake
INGREDIENTS:
  • 2 3/4 cups AP flour
  • 1 3/4 tspn baking powder
  • 1/4 tspn salt
  • 2 sticks (1 cup) butter, at room temperature
  • 2 cups sugar
  • 4 eggs, at room temperature
  • 3/4 cup milk
  • 1/4 cup freshly squeezed lemon juice
  • 2 tspn freshly grated lemon zest
  • 1 cup fresh raspberries
  • 1 Tbspn flour

METHOD:

  1. Preheat oven to 180 degrees C. Grease and flour three 9 x 2 inch round cake pans, line the bottoms with parchment rounds and grease again. If desired, line the cake pans with bake-even strips. Set aside.
  2. In a bowl, sift together the 2 3/4 cups flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes on medium.
  4. Add the eggs to the creamed butter one at a time, beating well after each addition.
  5. Add the flour in four additions, alternating each with milk and lemon juice.
  6. Finally, mix in the lemon zest just until it is evenly distributed throughout the batter.
  7. In a separate bowl, toss to combine the fresh raspberries and 1 Tbspn flour.
  8. Pour the batter into the prepared cake pans. Divide the raspberries on top of the three cakes. Bake for 35-45 minutes (the recipe in the book calls for 20-25 minutes, though I had to bake my cakes for a much longer time even though my oven thermometer was registering 350 degrees F.) until a toothpick inserted to the center of the cakes come out cleanly. Remove from the oven and let cool completely on a wire rack.

for lemon curd filling:

  • 1 cup sugar
  • 6 Tbspn corn starch
  • 1/4 tspn salt
  • 1/2 cup cold water
  • 1/2 cup freshly squeezed meyer lemon juice
  • 3 egg yolks
  • 2 Tbspn butter
  • 1 1/3 cups boiling water
  • 1 Tbspn freshly grated meyer lemon zest

METHOD:

  1. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the cold water and lemon juice.
  2. Add the egg yolks and butter, blending until smooth.
  3. Gradually add in the boiling water, stirring constantly.
  4. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
  5. Remove the curd from heat and mix in the lemon zest. Let cool.

for raspberry-lime curd filling:

  • 1 1/2 cups fresh or thawed, frozen raspberries*
  • 1 cup sugar
  • 6 Tbspn corn starch
  • 1/4 tspn salt
  • 1/2 cup freshly squeezed lime juice
  • 3 egg yolks
  • 2 Tbspn butter
  • 1 1/3 cup boiling water
  • 1 Tbspn freshly grated lime zest

METHOD:

  1. In a food processor or blender, puree the raspberries until smooth. If desired, pour through a sieve to take out seeds (or don’t strain depends how you like it.)
  2. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the raspberry puree and freshly squeezed lime juice.
  3. Add the egg yolks and butter, blending until smooth.
  4. Gradually add in the boiling water, stirring constantly.
  5. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
  6. Remove the curd from heat, mix in lime zest, and let cool.

(*I like using frozen raspberries for raspberry puree because they’re frozen at the peak of their freshness and so are perfect for pureeing! Even better if you find frozen organic raspberries.)

for raspberry-lime Italian meringue buttercream:

  • 1/2 cup raspberry puree, from about 3/4 cup raspberries
  • zest of 3 limes
  • juice of 2 limes
  • 11 oz. sugar (~310 grams)
  • 5 oz. water (~140 grams)
  • 150 grams egg whites (~5 egg whites)
  • pinch of cream of tartar, optional
  • 50 grams sugar
  • 4 sticks (1 lb) butter, at room temperature

METHOD:

  1. In a small bowl, mix together the raspberry puree, lime zest, and lime juice. Set aside.
  2. Combine water and 11 oz. (310 gr) sugar in a small pot over medium-high heat. Without stirring, bring to a boil and let cook until the temperature reaches 115 degrees C.
  3. Meanwhile, place the egg whites and cream of tartar in a mixer bowl. With the whisk attachment, begin whisking the egg whites when the syrup begins to bubble on the stove. Start whisking on medium low until the whites begin to foam, then increase speed to high and gradually add the remainder of the sugar. Whip until soft peaks form and stop.
  4. Once the syrup has reached 115 degrees C (soft ball stage) and the whites have been whipped to soft peaks, gradually pour the syrup in a small stream into the egg whites, whisking on medium high continuously. Be careful not to allow the sugar syrup to fall on the beaters.
  5. Continue whisking until the bowl of the mixer is at body temperature and not warm anymore.
  6. Slowly begin to add the butter, about a half tablespoon at a time.
  7. Once all of the butter is incorporated, continue whisking while adding the raspberry and lime mixture. Beat until incorporated. Use immediately.

for assembly:
In between each cake layer, spread a thin layer of buttercream, top with a combination of lemon and raspberry-lime curds, and then another thin layer of buttercream.

Baked Orange French Toast with Almond Crumble

Baked Orange French Toast with Almond Crumble

INGREDIENTS:

  • 1 loaf challah bread
  • 4 eggs
  • 1 cup half and half or whole milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 2 tablespoons Cointreau or other orange liqueur
  • 1 tablespoon orange zest
for almond crumble
  • 1/2 cup brown sugar
  • 4 tablespoons butter
  • 1/2 cup slivered almonds
  • 1/2 cup oats
  • 1 tablespoon orange zest

METHOD:

  1. Slice challah bread in 3/4″ thick slices and set aside. Whisk eggs in a 4 cup Pyrex measuring cup and then add half and half, sugar, vanilla, Cointreau and orange zest and whisk well.
  2. Butter a 2 quart baking dish and layer 5-6 slices of bread in the bottom so the bread fits together tightly without much gap. Evenly drizzle half of the egg mixture onto the bottom layer of bread and then add another layer of bread on top and drizzle the remaining mixture.
  3. Add the brown sugar, butter, almonds, oats and orange zest to a small bowl and mix ingredients together with fingers until well incorporated. Sprinkle on top of the bread, cover with plastic wrap and refrigerated for 4 hours or overnight.
  4. To bake, preheat oven to 180 degrees. Remove casserole from refrigerator and bring to room temperature, about a half an hour. Bake uncovered for 35-40 minutes or until top is golden. Remove and let set for 5 minutes and serve with maple or raspberry syrup.

Orange Spice Oatmeal Cookies

INGREDIENTS:

  • 1 ½ cups unbleached all-purpose flour
  • 3 cups quick cooking oats
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp Tone’s Ground Cinnamon
  • ¼ tsp Tone’s Ground Cloves
  • 1/8 tsp Tone’s Ground Nutmeg
  • ½ cup butter
  • ½ cup vegetable shortening
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ tsp orange extract
  • ¼ cup candied orange zest, finely chopped (recipe below)
  • 1 cup powdered sugar
  • 2 tsp milk
  • ½ tsp orange extract
  • 1 T candied orange rind for garnish

METHOD:

  1. Sift flour, salt, soda, & spices together.  Stir in oats and candied ¼ cup orange zest.
  2. Cream butter, shortening, & sugars.  Beat in eggs and ½ tsp orange extract.  Stir in dry ingredients and blend well. Refrigerate dough for at least two hours or overnight.
  3. Preheat oven to 180°.  Form dough into walnut-sized balls and place on a parchment-lined cookie sheet.  Bake at 350° for 12-15 minutes.  Allow cookies to cool on wire rack.
  4. Meanwhile, whisk powdered sugar, milk, and ½ tsp orange extract until smooth.  Drizzle over cookies and garnish with a piece of candied orange zest.
Makes about 4 1/2 to 5 dozen cookies.
Candied Orange Zest
INGREDIENTS:
  • 2 oranges
  • 1/3 cup water
  • 1/3 cup sugar
  • additional sugar for dredging

METHOD:

  1. Wash oranges thoroughly.  Carefully trim zest (orange outer layer of peel) in wide strips using a small knife or vegetable peeler.  If zest strips have any pith (the bitter white layer of the peel) on them, carefully cut or scrape the pith off with a small knife. Cut zest strips lengthwise into thin julienne strips.
  2. Place zest strips in a small saucepan and cover with cold water. Cook over medium heat until water comes to a simmer.  Drain and repeat two more times.
  3. Drain strips and then return to the saucepan and add 1/3 cup of water and 1/3 cup of sugar. Bring the mixture to a simmer and cook over low heat for approximately 10 to 15 minutes, until strips turn translucent and the sugar and water begin to thicken.
  4. Remove from the heat, and using a fork, take the strips from the saucepan and place on a sheet of wax paper. Separate and spread out the strips on the wax paper and allow to cool slightly. Then roll the strips in sugar until well coated and allow to cool completely before storing in an airtight container.