by : Reiko Breakfast, Dessert

Earl Grey Peach Galette
桃アールグレー田舎パイ

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Galette is one of my favorite desserts to eat and make.

It’s easy to make, you don’t have to worry about making it perfect, and I love the rustic look.

Exactly my kind of baking.

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First you make the crust.

I wanted to flavor my crust, but I didn’t know exactly with what.

When that happens, I often go to my tea bar for inspiration.

And it came to me. Earl Grey!

I ground earl grey leaves finely and added a good amount to the crust.

It smelled amazing!

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The crust was filled with sweet yellow peaches with a sprinkle of currants.

Isn’t this pretty?

I know I said this many times, but I LOVE currants.

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Earl grey flavored buttery crust, sweet peaches, and tart currants,

This is absolutely delicious!

 

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It’s also super tasty when served with slightly sweetened Greek yogurt.

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Earl Grey Peach Galette adapted from this recipe

crust
– 1 and 1/3 cup all purpose flour
– 1 tablespoon ground earl grey
– 1 tablespoon sugar
– 1/2 teaspoon salt
– 1 egg
– unsweetened yogurt enough to make 1/3 cup with an egg
– 1 stick butter, cut into small pieces
– cold water
filling
– 2~3 cups sliced peaches
– 1/2~2/3 cup sugar
– pinch of salt
– lemon juice from 1/2 lemon
– 3~4 tablespoons cornstarch
– 1/4 cup currants
egg wash (1 part egg + 1 part yogurt)

1. Make crust. combine all the ingredients except for butter and cold water. Add butter and then water and process in a food processor. Take it out. Form a disk. Refrigerate for a few hours.
2. Make filling. Combine all the ingredients except for currants.
3. Roll out the dough. Place the filling mixture. Fold the edges. Sprinkle currants. Brush egg wash on the crust.
4. Bake in 400F oven for 40~45 minutes or until the crust is golden.

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by : Reiko Breakfast, Dessert

Apple Currant Yogurt Cake
ヨーグルトポムポム真珠?でおめかし

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Let me tell you. This may be the best looking cake I’ve ever made!

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The star of this cake was definitely the fresh currants I brought home from the farmers market.

I have a soft spot for fresh currants.

I think they are so pretty!

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Don’t they look like pearls?!

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Voila!

Just out of the oven.

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Made pretty with powdered sugar.

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A BIG slice please.

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This cake is moist, delicious, and beautiful.

To tell you the truth, I was surprised how well it turned out myself (I’m in no way a negative person, but I tend to be rather pessimistic when it comes to baking (lol)).

Apple Currant Yogurt Cake adapted from this recipe (Japanese)

100g all purpose flour
1 teaspoon baking powder
1/4 teaspoon cardamom powder
80g sugar
2 eggs
80cc canola oil
160g plain Greek yogurt

1 apple (I used Gala), cut into 24 slices (sprinkle lemon juice to avoid browning)
1/2 cup fresh white and red currants
powdered sugar, for sprinkling

1. Preheat oven to 350F.
2. Mix the first seven ingredients.
3. Pour the mixture into a 9-inch pan lined with parchment paper.
4. Place apple slices on top. Sprinkle fresh currants over the apple. Push the currants and apple down gently.
5. Bake for 40~50 minutes or until a knife inserted in the middle comes out clean.
6. Let it cool. Sprinkle powdered sugar.

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by : Reiko Dessert

Rhubarb Strawberry Ice Cream Sandwiches 苺ルバーブアイスサンド

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We recently had a wonderful ice cream sandwich at a local ballgame.

Their strawberry one was delicious and that inspired me to make ice cream sandwiches myself.

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I was originally thinking of making cookies myself, but when I saw this at Trader Joe’s I thought this might work.

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These are a little thinner than I was initially picturing what the cookies for my ice cream sandwiches would look like, but they actually worked really well.

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I didn’t make ice cream, but I did make strawberry rhubarb jam that I added to Trader joe’s soy ice cream.

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Strawberry Rhubarb Ice Cream Sandwich

strawberry rhubarb jam (I made it with rhubarb, strawberries, and sugar (2:2:1)).
vanilla ice cream (I used Trader Joe’s soy ice cream)
cookies (I used Trader Joe’s Butter Waffle Cookies)1. Add jam to ice cream. Mix well.
2. Sandwich ice cream with cookies.
3. Let them rest in the freezer.

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by : Reiko Dessert, Vegetarian

Frozen Yogurt Bark with Rhubarb and Berries 板チョコ風フローズンヨーグルト

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When my sister-in-law gave us the rhubarb from her backyard, I decided to make rhubarb strawberry jam.

This is so good on anything, from pancakes, ice cream, to simple toast.

But when I discovered something called frozen yogurt bark on Pinterest, I thought this would be a perfect way to use my rhubarb strawberry jam!

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I generously spread my rhubarb strawberry jam over unsweetened Greek yogurt.

The bright red on pure white. Looks so pretty!

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I sprinkled fresh strawberries and blueberries, and pistachios.

It takes a few hours for it to be hard enough to tear.

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It’s not only pretty but also DELICIOUS!

I can see this would be a great snack for kids (and for adults, too, of course!).

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Frozen Yogurt Bark with Rhubarb and Berries

rhubarb strawberry jam
– 1 cup rhubarb
– 1 cup strawberries
– sugar
– lemon juice
Greek yogurt
strawberries, chopped
blueberries
pistachios

1. Make rhubarb strawberry jam. Combine all the ingredients in a small pot. Cook over low medium heat while stirring, until it achieves preferred consistency. Cool.
2. Spread yogurt on a cutting board lined with parchment paper.
3. Spread the jam over the yogurt. Sprinkle berries and pistachios.
4. Freeze for a few hours until it becomes hard.

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by : Reiko Dessert, Family

Pineapple Blueberry Upside Down Cake パイナップルブルーベリーアップサイドダウンケーキ

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I don’t know what got into my head, but all of a sudden I decided to make a pineapple upside down cake.

There is nothing wrong with it, because I like pineapple.

But the thing is pineapple upside down cake has never been my favorite.

It’s overly decorative and seems too old-fashioned to me.

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But then I decided to use blueberries instead of maraschino cherries, and the thought of having a visually quite different result kind of got me excited.

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I really didn’t know what to expect when I got it out of the oven, but the cake turned out to be awesome!

Pretty but not cheesy looking.

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The blueberries and the pineapple caramelized together so well.

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Look at the gooey blueberries. Yum!

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Pineapple Blueberry Upside Down Cake adapted from this recipe

For topping:
3/4 stick unsalted butter
3/4 cup packed light brown sugar
1/2 pineapple, peeled, cut in half lengthwise, cored, and sliced
1/4 cup blueberries

For batter:
1 1/2 cups all-purpose flour
a sprinkle ground cardamom
2 teaspoons baking powder
a pinch salt
3/4 stick unsalted butter, melted
1 tablespoon canola oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon dark rum
2/4 cup pureed pineapple
juice from 1/2 lemon
1 cup blueberries

1. Preheat oven to 350°F. Butter a 9×13 inch glass dish.
2. Make topping. Combine butter and brown sugar in a pot. Simmer over moderate heat, stirring, for a 3~4 minutes. Remove from heat. Pour it into the prepared glass dish. Arrange pineapple and 1/4 cup blueberries on top of the sugar mixture.
2. Make batter. Combine all the ingredients except for 1 cup of blueberries. Mix. Add blueberries and fold and combine.
3. Spoon the batter over the pineapple and blueberry topping and spread evenly. Bake until golden and a tester comes out clean, about 45~55 minutes.

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We had a family get together at my mother-in-law’s lake cabin today.

It was a beautiful day.

I brought the Pineapple Blueberry Upside Down Cake along with Rhubarb Cardamom Bars. Every one seemed to like both of them, but my brother-in-law, who said pineapple is one of a few fruits he eats, gave the cake a big thumbs up.

I hope everyone is having a wonderful Memorial Day weekend.

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by : Reiko Dessert

Cardamom Rhubarb Bars カルダモンルバーブバー

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It’s definitely getting warmer, but I feel impatient when there is still so little produce at our local farmers market.

Well, after living here for over 15 years I should know by now that it will take a few more weeks for Minnesota farmers to be able to harvest anything locally.

So when I found frozen rhubarb in the back of my freezer, I decided to use it to make something with it to pretend the rhubarb season is here (lol).

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These cardamom rhubarb bars are absolutely delicious!!!

I initially thought I made too many, but they were gone quickly.

The combination of cardamom, rhubarb, and custard was brilliant, if I may say so myself (lol).

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These bars go perfectly with strong coffee.

I still love my Chemex coffee maker.

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Cardamom Rhubarb Custard Bars adapted from this fabulous recipe

1 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup butter
2 eggs
3/4 cup sugar
1/4 cup all-purpose flour
a pinch salt
ground cardamom
2 cups rhubarb, finely chopped (I used frozen one)

1. Mix 1 cup of flour, powdered sugar and butter, and press into a 8″ x 8″ pan lined with parchment paper.
2. Bake at 350 degrees until golden brown, 15~20 minutes.
3. Beat eggs. Add sugar, 1/4 cup flour, salt, and cardamom and mix. Add rhubarb and mix. Pour the mixture onto the baked crust.
4. Bake at 350F for 45~55 minutes.

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And when I was about to finish writing this post, Terry came home from his brother’s house with this beautiful rhubarb!

I guess rhubarb season IS here!

I am excited with the fresh rhubarb. Can’t wait to make some more delicious treats!

Check out what I’ve made with rhubarb in the past, here, here, here, or here.

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