Cherry Pistachio Slice and Bake Cookies (Gluten Free) for #Baketogether

Cherry Pistachio Slice and Bake Cookies

I’m a bit late in posting this recipe for the December #Baketogether, but that’s how it has been lately in my neck of the woods. When I read Abby’s December recipe for Spicy Ginger Slice and Bake Cookies, my thoughts immediately came up with dried cherries and pistachios.

That’s because of a food memory that won’t go away. Years ago, I tasted a cherry pistachio cake while on a restaurant review. The bistro I visited was a shiny hopeful spot in a Michigan lake shore town that was climbing back from hard times. The bundt cake, with its drizzle of tartly sweet cherry sauce, was amazing. The restaurant has closed and the town still struggles, but that cake has not been forgotten. I probably should try to make one.

In addition to using dried cherries and roasted pistachios, I adapted Abby’s recipe by using a gluten-free flour. I’m not gluten-intolerant per se, but I do like baking with almond flour. I happened on this almond flour blend from Gluten Free Mama and decided to give it a try. It yielded a nicely crisp and slightly sandy textured cookie that my husband and I liked a lot.

Cherry Pistachio Slice and Bake Cookies

adapted from Abby Dodge

2 1/4 cups (10 1/8 ounces) all-purpose flour (I used an almond meal blend from Gluten Free Mama)

1/2 teaspoon baking powder

1/4 teaspoon table salt

12 tablespoons (6 ounces) unsalted butter, softened

1 cup (7 ounces) raw cane sugar

1 large egg, at room temperature

1/2 cup finely chopped dried cherries
1/2 cup chopped roasted pistachios
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract


Whisk flour, baking powder and salt in a separate bowl until well blended. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until smooth and creamy, about three minutes. Add the egg, chopped dried cherries, chopped pistachios, and vanilla and almond extracts, then beat on medium about one minute. Add the flour mixture and beat on low speed until the dough begins to form moist clumps.

Dump the dough onto a large piece of plastic wrap. Using the plastic as a guide, gently knead into a smooth dough. Shape into a 14-inch-long log, square or round, and wrap well in the plastic. Refrigerate until chilled and very firm, about 4 hours.

For baking, position an oven rack in the center of the oven, and preheat oven to 350°F. Depending on how many cookies you are baking, line or two baking sheets with parchment paper.

Using a thin-bladed sharp knife, cut the dough into slices between 1/8 and 1/4 inch thick. Arrange the slices about one inch apart on the prepared sheets. (If your cookies look uneven, reshape their sides with your hands. Press cookies lightly with the bottom of a glass to create smooth out the surface.)

Bake one sheet at a time until the tops look dry and the edges are golden brown, about 11 to 13 minutes. Move the sheet to a cooling rack and let the cookies sit for five minutes and then transfer them to a cooling rack and cool completely. Repeat with the remaining dough using cookie sheets that are completely cold.

Cornmeal Muffins with Three Lemony Herbs for #Baketogether

Lemon verbena, lemon thyme and lemon mint flavor these cornmeal muffins.

Sometimes, well, most of the time, I don’t like picking sides. That’s why these cornmeal muffins with three lemony herbs can walk the fine line between sweet and savory.

Abby posted her recipe for May’s #baketogether event, giving us two versions from which to choose. I tweaked the recipe just a little bit, kept a bit of sugar and used three fresh herbs — lemon verbena, lemon thyme and lemon  mint — that work well for any time of day.

For a sweet course, I’d serve these warm, sliced and topped with a strawberry sauce, a bit like shortcake, with some whipped cream on the side. For teatime: Warmed with a slather of butter, maybe a drizzle of honey.

In savory situations, put one of these muffins alongside a salad, perhaps making little crouton. I placed a small knob of goat cheese atop some of the muffins before they went into the oven. Goat cheese and lemony flavors are very compatible.

From left: Lemon verbena, lemon thyme and lemon mint.

My first tweak of Abby’s recipe juggles the ratio of flour to cornmeal. My family’s cornbread traditions have never involved wheat flour, only cornmeal, which means it’s a pretty sturdy bread. I kept the all purpose flour, just used a little less of it and a tad more cornmeal.

Buckwheat Sablés with Garrotxa Cheese, Thyme and Lemon Zest for #Baketogether

Buckwheat sablés with Garrotxa cheese, thyme, and lemon zest.

 
If it’s possible for a single blog to have a meme, mine would be sablé. In the 11 months since I started this cooking journal, I’ve baked four versions of buttery shortbread cookies.

It wasn’t intentional. It just happened. Memes are like that. You think they come out of nowhere until there’s a pattern in the rear view mirror.

All my sablés, until now, have been on the sweet side. All have used standard unbleached wheat flour. So, when Abby Dodge posted her Spicy Parmesan version for March’s Twitter #baketogether, I got to thinking about variations.

Wanting to change the base, I selected buckwheat. I had some in the pantry, owing to a recent craving for pancakes as a special Friday night supper. Buckwheat is gluten free and this recipe would be a thoughtful way to accommodate friends allergic to gluten.

Garrotxa, an aged goat cheese from Spain.

The Garrotxa cheese came about while browsing the diverse selection at New Pioneer Food Co-op. It is a flavorful aged goat’s milk variety from Spain’s Catalonia region. Creamy white inside, it has a soft and bloomy rind. Garrotxa is rich and tangy enough to pair with earthy buckwheat.

To fill in the flavor gap, I kept the fresh thyme that Abby used. There is a great local herb company, Mariposa, that supplies area supermarkets. I enjoy having fresh thyme, rosemary and basil in the dead of winter.

Savory Cheesecake with Chèvre and Gremolata for #baketogether

Savory Cheesecake with Chève and Gremolata

When an idea won’t go away, it’s time to preheat the oven. This Savory Cheesecake with Chévre and Gremolata is a recipe I could not get out of my head.

A ripple of gremolata (lemon, parsley, garlic) runs through the lemony filling, making a fine choice for first course or as a party appetizer.

A ripple runs through it: preserved lemon, sautéed garlic, parsley, and capers.

It’s my second cheesecake for Abby Dodge’s February #baketogether, the first being sweet, with pumpkin and blackberry flavors.

As I considered ways to adapt Abby’s original recipe, I wanted to use ingredients that I keep on hand so the recipe would become one that I could turn to without much effort. I kept thinking of that jar of preserved Meyer lemon and its lively citrus flavor and how nicely it would complement the tangy goat cheese.

And I thought of parsley for color and flavor. If we don’t have parsley on hand, things get ugly. It’s the primary component of a happy and healthy house rabbit’s diet. We go through a lot of parsley here.

Pumpkin Cheesecake + Blackberry Sauce for #baketogether

Pumpkin Cheesecake with Seedless Blackberry Sauce

Cheesecake figures prominently in several of my food memories, yet I had never baked one until this Abby Dodge #baketogether event.

There was the First Cheesecake. The one topped with bright red cherry pie filling. It was the ’70s, and my much older sister had come home from Southern California where she and her husband were living. For us in the land of pound cake and fried peach pies, this dessert was an exciting addition to the table. I liked it better than the spinach and artichoke casserole she also introduced (though I came to love cream cheese and spinach piled atop artichoke bottoms).

There was the Cheesecake Incident. As popular as cherry cheesecake became in our family, it was never baked by us, only by my sister when she came to visit. It was the next year that my sister’s husband dropped an entire cake whilst retrieving it from the refrigerator. Destroyed on the floor, shattered glass and all. 

Now my late brother-in-law was a uniformly happy man with an appetite for good food and conversation. He could rake up kinfolk with nearly anyone, including state troopers who stopped him for speeding. But we never let him forget the loss of that cheesecake. He just chuckled.

Years later, I moved to the Midwest and landed a freelance gig writing restaurant reviews for a city magazine. I co-wrote those reviews with the man I eventually married. For our small nontraditional wedding, an artist friend made two beautiful cheesecakes — one chocolate, one vanilla — and covered them with fresh flowers.

We’d not been married two full years when we moved to another state. I resumed writing restaurant reviews, but this time on my own, covering a large area for a regional business newspaper. At some point, cheesecake had became the darling of restaurants large and small. They appeared in an assortment of flavors. Please, not another cheesecake.

Spurning restaurant cheesecakes, I sought house-made desserts, which were increasingly rare. Many establishments outsourced sweet offerings to restaurant suppliers. It was not uncommon to meet the same raspberry cheesecake and the same soggy-bottomed apple pie with undercooked fruit at more than one restaurant.

When Abby posted her Vanilla Bean Cheesecake for February’s #baketogether, I realized it was high time I made my own. I chose pumpkin because it’s a crowd favorite. Who doesn’t like pumpkin cheesecake?

Blackberries are added for good looks as well as taste. Though luscious eaten fresh, they taste more complex when sweetened and heated. I wanted a thick sauce to stay in place and not drip all over the place when the cake was sliced. To reach this, I cooked the mixture slowly to concentrate the flavor, nearly reaching the jelly stage.


Pumpkin and blackberries. My Cheesecake.

  Pumpkin Cheesecake with Blackberry Sauce

adapted from Abby Dodge

For the crust:
2 cups (9 ounces) finely crushed graham cracker crumbs
3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
6 tablespoons (3 ounces) unsalted butter, melted

For the filling:
3 packages (8 ounces each) cream cheese, at room temperature
2 tablespoons all purpose flour
Good pinch of  table salt
1 1/3 cups (9 3/8 ounces) granulated sugar
3/4 cup canned pumpkin puree, at room temperature
Seeds scraped from 3  large vanilla beans or 4 teaspoons pure vanilla extract or paste
4 large eggs, at room temperature
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger

For the sauce
12 ounces fresh or frozen blackberries
8 ounces granulated sugar
extra berries for garnish


To make the crust:
1. Heat the oven to 375°F. Wrap the bottom of a 9-inch springform pan with a piece of aluminum foil and clasp the outer ring over the foil so the edges hang outside the ring. In a medium bowl, stir together the cookie crumbs, sugar, and cinnamon until well blended. Drizzle with the melted butter and mix until well blended.
2. Dump the crumbs into the springform pan and cover with large piece of plastic wrap. Place your hands on the plastic wrap and press the crumbs about 2 1/2 inches up the sides of the pan. With the plastic wrap still in place, redistribute the remaining crumbs evenly over the bottom of the pan and firmly press down to make a compact layer. As Abby suggested, I used a metal measuring cup with straight sides and a flat bottom for this task. Bake until the crumbs are fragrant, about 12 minutes and set on a rack to cool.
Reduce the oven temperature to 300°F.
To make the filling:
1. In a stand mixer fitted with the paddle attachment, beat cream cheese, flour and salt until very smooth with no lumps. Stop and scrape the beater and sides of the bowl frequently throughout this process to make sure the filling has lumps. Add the sugar, sour cream, spices and vanilla seeds or extract and beat until well blended and smooth. Add the eggs, one at a time, and beat until just blended, (Don’t over beat the filling once the eggs have been added or the cheesecake will puff too much.) Tap the bowl several times on the counter to release some of the air bubbles. Pour the filling into the cooled crust. Use a knife tip or a toothpick to pop any air bubbles on the surface.
2. Bake at 300°F until the center jiggles like jello when nudged, 63 to 68 minutes. The cake will be slightly puffed around the edges and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours or overnight or up to 3 days. The cake can also be frozen up to 1 month.
To make the sauce:
1. Place blackberries and sugar in a small-to-medium-sized heavy bottomed saucepan. Turn the heat to medium. Using a potato masher, crush the berries. As they heat, the berries will begin to release all their juices. Reduce heat to medium low and simmer gently for 15 minutes, stirring frequently with a wooden spoon. Remove from heat and allow to cool slightly. Place berries in a food mill or in a wire mesh strainer and allow all the juices to drip into a bowl. If using a mesh strainer, press on the berry pulp to release more of the  juices. (Discard this berry pulp or put it outside for the birds to enjoy.)
2. Rinse out the saucepan you just used. Place the blackberry juice back into this saucepan and bring to a very gentle simmer on low heat. Cook slowly, stirring often with a whisk, until the sauce is thickened, about 30 to 45 minutes, being very careful that it does not scorch. Remove from heat and allow to cool to room temperature.
To serve:
Have a flat serving plate ready and close by. Unclasp the pan’s ring, remove it, and using the excess foil, gently nudge and lift the cake to be sure it’s released. Using the foil, carefully lift the cheesecake and slide it onto the serving plate and center it. Tear off one side of the foil close to the cheese cake. On the opposite side of the cake, gently pull the remaining foil  out from the cheesecake. Pour the blackberry syrup in the middle of the cake. Using the back of a spoon, swirl in a circular motion until all or most of the surface is covered. (For contrast, I left a small border of cheesecake showing around the edges.) Place fresh berries in the middle of the cake and/or along the sides. To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.