Deco Tartelette

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Thursday

8

June 2017

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Glazed Cherry Donuts

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Have you tried any of our scrumptious donuts?! We have all sorts from Rose Salted Milk Chocolate to Strawberry + Rose Petal…I love making seasonal donuts and these Glazed Cherry Donuts may be a new favorite. They are nice and light which is perfect for this time of year. So grab an iced coffee and snack on this delicious springtime delight…enjoy!


Homemade Glazed Cherry Donuts

Makes two dozen
Ingredients:

3 + 1/3 cups organic all purpose flour
4 tablespoons caster sugar
2 teaspoons salt
4 teaspoons rapid rise yeast
4 organic large eggs
3/4 cup warm water
9 tablespoons organic, unsalted butter (at room temperature)
Organic canola oil
Cherry Glaze (recipe below)

Directions:
Place flour, sugar, salt, yeast, eggs, and water in the bowl of a stand mixer…mix on low speed for about 5 minutes until well combined and elastic. Then, slowly add pieces of butter while mixer is running on medium speed until well combined for another 7 minutes…stop the mixer occasionally to scrape down the side of the bowl. Cover with plastic wrap and allow the dough to rise in a sunny, warm spot until it has doubled in size…this can take anywhere from 1-3 hours. Then, remove from bowl and roll out on a floured surface to a little under 1 cm thickness. Using a 2.5″ round cookie cutter and a nickel-sized round piping tip, cut out the donuts and centers.

Place on a parchment lined baking sheet and cover with a kitchen towel. Allow to rise for another hour. 15 minutes before you are ready to fry the donuts, place two inches of canola oil into a high-sided pot and bring the temperature up to 360 degrees Fahrenheit. You will want to maintain this temperature as you are frying the donuts so keep an eye on the thermometer and raise/reduce heat as needed. Fry 2-3 donuts at a time, flipping once golden, about a minute on each side. Remove from oil using a slotted spoon and place on a wire rack with a layer of paper towels underneath it to drain. Once you are finished frying the donuts and they are cool enough to handle, dunk the tops in the Cherry Glaze (recipe below) and place back on a cooling rack. Enjoy immediately.


Cherry Glaze

Ingredients:
2-2 1/2 cups organic powdered sugar, sifted
3-4 tablespoons organic whole milk
3-4 tablespoons of fresh, organic cherries, mashed

Directions:
Simply mix all ingredients using a whisk until smooth. Voila!

Enjoy these delicious Glazed Cherry Donuts!

Recipe + Photography by Cassie Winslow
***Please note that sweet pea flowers are not edible-they were used for styling purposes only…

Monday

29

May 2017

0

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Loganberry + Rose Butter Crepes

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Loganberry and Rose Butter Crepes by Deco Tartelette
Loganberry + Rose Butter Crepes! I love making crepe batter the evening before I plan on making a batch so it’s all ready to go in the morning…you wake up, make yourself a cup of coffee, and you have delicious crepes awaiting your enjoyment anytime you are ready…doesn’t that sound lovely?

How pleased I was to see loganberries at the farmers’ market…they have that scrumptiously wild flavor which is a wonderful match to the delicacy of crepes. Topped with rose butter, this breakfast is sure to be a colorful treat. If you don’t have loganberries in your area, you can of course use raspberries, blackberries, or whichever berry you fancy…

Loganberry + Rose Butter Crepes
Crepes: Makes 8 Crepes
Ingredients:
1 1/2 cups sifted organic all-purpose flour
1/2 teaspoon rose salt
2 organic large eggs
2 cups organic whole milk
2 tablespoons melted, cooled rose butter (recipe below)
Toppings: Rose Butter and Loganberry Sauce (both recipes below)

Directions:
Melt butter and allow to cool. Sift the flour and place in a large bowl. Add the salt, eggs, milk, and cooled butter to the flour. Whisk until smooth. Pour batter through a fine mesh strainer using a rubber spatula. Let batter sit in the fridge for at least an hour or overnight. Lightly butter a non-stick crepe pan and cook each crepe over medium-heat using 1/4 cup batter. Try to make the crepes as thin as you can. Let cook for 1-2 minutes on each side until little golden dots begin to form. Wrap in aluminum foil to keep warm.
Loganberry and Rose Butter Crepes by Deco Tartelette
Rose Butter
Ingredients:
1/4 cup organic, edible rose petals
1 cup organic unsalted butter (at room temperature)
Pinch of salt

Directions:
Place ingredients in a small bowl and mix. Store in the fridge and use within a week. Serve atop warm crepes. Enjoy!

Loganberry Sauce
Ingredients:
1 1/2 cups organic loganberries (you can also use raspberries or your favorite berry)
1/4 cup filtered water
Juice from 1/2 organic lemon
2 Tablespoons organic sugar

Directions:
Place loganberries, water, lemon juice, and sugar in a saucepan over medium heat. Stir until you bring the mixture to a simmer and allow to simmer for about 20 minutes, stirring occasionally. Using a potato masher, mash a little over half of the berries. Simmer for another 5 minutes, or until the mixture has thickened and turned into a sauce. Store in an airtight container in the fridge and enjoy within a few days. This sauce is also quite heavenly when poured over ice cream

Recipe + Photography by Cassie Winslow

Wednesday

24

May 2017

0

COMMENTS

Strawberry Pie

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Strawberry Picking Swanton Berry Farm | Deco Tartelette
‘Tis the season for strawberry picking which means it’s also time for making homemade jams and pies! My absolute favorite! We went strawberry picking Mother’s Day weekend and I came home and immediately made a scrumptious pie.
It’s all about the strawberries in this dessert…I barely added any sugar to the recipe to give the strawberries a chance to shine…and of course, they came through. Enjoy on it’s own or if you must, add a scoop of ice cream.

Strawberry Picking in Santa Cruz | Deco Tartelette
Strawberry Pie
Ingredients:
6 cups organic strawberries, cut in half
2 tablespoons organic sugar
4 tablespoons cornstarch
Juice from 1/2 organic lemon (about 1-2 tablespoons)
Pie crust (recipe below)
Egg wash (1 organic egg mixed with a splash of cream)

Strawberry Pie | Deco Tartelette
Directions:
Make pie crust (recipe below).
Preheat oven to 375 degrees Fahrenheit.
Place berries, sugar, lemon juice, and cornstarch in a large bowl. Gently mix and set aside. Butter a 9” ceramic pie dish and press one dough round in pie dish. Cut the second round of dough into strips (about 1” width) for the lattice top. Pour in berry mixture and place lattice on top, decorating as you wish. Crimp edges. Brush exposed dough with egg wash. Place dish on baking sheet and bake for about 60 minutes. Keep an eye on the pie as you will want to cover with a pie guard or foil tent if the crust browns quickly. Allow pie to cool for at least 30-45 minutes before serving.
Rose Salted Pie Crust: Makes enough for one pie using a 9″ ceramic dish
Ingredients:
2 3/4 cup organic all-purpose flour
1 teaspoon rose salt
1 cup of cold-cold-cold butter cut into 1/2 inch cubes
1/2 cup ice cold water

Strawberry Pie | Deco Tartelette
Directions:
Mix the flour and salt in a food processor, pulsing a few times. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until small beads of dough begin to form. Place the dough on a work surface sprinkled with flour and form into two disks. Handle the dough as little as possible…this results in a super flaky dough. Roll out both disks to about 10”. Wrap the dough in plastic wrap. Keep in the fridge until ready to use…

Photography + Recipe by Cassie Winslow

Tuesday

16

May 2017

0

COMMENTS

Fennel + Strawberry Salad

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Fennel + Strawberry Salad | Deco Tartelette
Sweet strawberries, fragrant fennel, and bright arugula together create the ultimate salad. Tossed with blue cheese, edible flowers, and a spritz of lemon, it’s the perfect addition to a weekend dinner. For a light lunch, serve this salad with a slice of toasted homemade rosemary sourdough bread with a pat of butter.

Fennel + Strawberry Salad | Deco Tartelette
Fennel + Strawberry Salad
Ingredients:
Serves 2
1/2 pint of fresh, organic strawberries, sliced
1 small bulb of organic fennel, sliced
2 tablespoons blue cheese, freshly crumbled
2 cups organic arugula
Juice from 1/2 organic lemon
4 tablespoons extra virgin olive oil
Salt + Pepper
Edible, organic nasturtium flower petals

Directions:
Place arugula, sliced strawberries, and fennel in a large bowl. Add crumbled blue cheese. Drizzle with olive oil and a spritz of lemon juice. Season with salt and pepper to taste. Toss gently. Add organic nasturtium petals if using…you can also garnish with fennel fronds.

Shop: Handmade Marbled Ceramic Plates by Jodi Siegal Ceramics
Recipe + Photography by Cassie Winslow

Sunday

14

May 2017

0

COMMENTS

Easier Than it Looks: Blackberry + Lilac Dutch Baby Pancakes for Darling Magazine

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Blackberry Lilac Dutch Baby Pancakes | Deco Tartelette
This has to be one of the easiest breakfast dishes to make…you simply place all of the ingredients in the blender, pour into mini cast iron skillets, and bake. The result is so delicious! Dutch baby pancakes have a custard-like texture with crispy edges…they puff up all nice and pretty and look so fancy!

Blackberry Lilac Dutch Baby Pancakes
Serves 2 (easily double the recipe to serve 4)
Ingredients:
1/2 cup organic whole milk
2 large organic eggs
2 tablespoons lilac sugar (recipe below)
1/2 cup organic all-purpose flour
Pinch of salt
Tablespoon of unsalted butter
2/3 cup organic blackberries
Powdered sugar for sprinkling

Directions:
Place milk, eggs, lilac sugar, flour, and salt in a blender. Blend. Meanwhile, preheat oven to 400 degrees Fahrenheit. Melt 1/2 tablespoon of butter in two separate 6 1/2 inch cast iron skillets. Once melted, divide batter between the two skillets. Add a handful of blackberries to each. Place in the oven and bake for about 18-20 minutes or until the center is set and the edges are golden brown. Serve immediately. Garnish with fresh blackberries and sprinkle with powdered sugar. I also tossed a few berries in some homemade jam, added a splash of water and placed in a small skillet over medium heat for about 5 minutes to make a lovely berry sauce to drizzle on top! Super yummy!

Blackberry Lilac Dutch Baby Pancakes | Deco Tartelette
Lilac Sugar
Ingredients:
1 cup organic sugar
2 tablespoons fresh, organic lilac petals

Directions:
Place all ingredients in a small bowl. Mix. Voila! Lilac Sugar. Also delicious sprinkled on cantaloupe or in these delicious Lilac Sugar Greyhounds. Enjoy!

Hop on over to Darling Magazine to see the full article!

Happy Mother’s Day!

Photography + Recipe by Cassie Winslow
Shop: Mini Cast Iron Skillets, Striped Kitchen Towel, Marble Pastry Board

Wednesday

26

April 2017

0

COMMENTS

Spring Tartines

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Spring Tartines | Deco Tartelette
Every season I love gathering the freshest, prettiest ingredients and making a variety of fancy toasts (aka tartines). For spring, what’s lovelier than incorporating colorful, edible flowers? Here are three of my favorite flavor combinations this season:

~ Chive Butter + Radish + Maldon Salt + Chive Flowers
~ English Pea Flowers + Mascarpone + Spring Peas
~ Strawberry Rhubarb Jam + Fresh Strawberries + Honey

Spring Tartines | Deco Tartelette

Directions: Lightly toast and butter a few slices of freshly baked bread (you can also pick up a loaf at a local bakery if you prefer). I made my homemade sourdough bread which was the perfect foundation for all three tartines. Add toppings as you fancy (for details on how I layered each tartine, see below…

~ Chive Butter + Radish + Maldon Salt + Chive Flowers: First, make the chive butter. For each tablespoon of butter, you will need 1 teaspoon chives. Place unsalted butter at room temperature in a small bowl. Add chives (finely chopped) and mix with a fork. Spread on a slice of lightly toasted bread. Layer sliced radish and sprinkle with salt and organic, edible chive flowers.

~ English Pea Flowers + Mascarpone + Spring Peas: Spread about 1 tablespoon of mascarpone atop a slice of lightly toasted bread. Sprinkle with spring peas and fresh, organic, edible English pea flowers. Sprinkle with salt and pepper to taste.

~ Strawberry Rhubarb Jam + Fresh Strawberries + Honey: First, make the Strawberry Rhubarb Jam (you can find the recipe here). Allow to cool. Spread atop a lightly toasted slice of bread. Layer fresh strawberries, sliced thinly and drizzle with honey.

Pink Peonies | Deco Tartelette

Shop: Suite One Studio Canape Plates, Lou Rota Nature Table Dessert Plate
Recipe + Photography by Cassie Winslow

Tuesday

18

April 2017

0

COMMENTS

Rhubarb Galettes

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Rhubarb Galettes | Deco Tartelette
It’s time for a rhubarb party! If you are feeling ambitious, serve these galettes for brunch with Strawberry Rhubarb Jam Whiskey Sours and Strawberry Rhubarb + Rose Scones…either way you are in for a treat!

Rhubarb Galettes
Ingredients:
4 large rhubarb stalks, halved and cut into three inch slices
6 tablespoons organic sugar
1 tablespoon organic all-purpose flour
1 teaspoon lemon zest
1 teaspoon vanilla extract
Pinch of salt
Rose Salted Pie Crust (recipe below)
1 organic egg for egg wash

Directions:
Place sugar, flour, lemon zest, vanilla extract, and salt into a medium sized bowl. Mix. Toss rhubarb in the mixture until completely coated. Set aside.
Roll out dough into 4, 8-9 inch squares. Place rhubarb in the center and double fold each side of dough towards the rhubarb. Cover rhubarb with dough just slightly. Brush each galette with egg wash and sprinkle with rose salt. Place on a parchment-lined baking sheet and bake at 425 degrees Fahrenheit for approximately 25 minutes or until the crust is golden brown. Allow to cool for 10 minutes before serving…enjoy!

Rhubarb Galettes | Deco Tartelette
Rose Salted Pie Crust
Makes 4 small galettes
Ingredients:
1 1/4 cup + 2 tablespoons organic all-purpose flour
1/2 teaspoon rose salt
1/2 cup of cold-cold-cold butter cut into 1/2 inch cubes
1/4 cup ice cold water

Directions:
Mix the flour and salt in a food processor, pulsing a few times. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until small beads of dough begin to form. Place the dough on a work surface sprinkled with flour and form into a small rectangle. Handle the dough as little as possible…this results in a super flaky dough. Wrap the dough in plastic wrap. Keep in the fridge until ready to use…

Rhubarb Galettes with Rose Salted Pie Crust | Deco Tartelette

Recipe + Photography by Cassie Winslow

Wednesday

5

April 2017

0

COMMENTS

Strawberry Rhubarb Jam + Rose Scones

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Strawberry Rhubarb Jam + Rose Scones | Deco Tartelette
Spring has arrived and my fridge is packed with all sorts of wonderful goodies (I’m so happy!). The kitchen table is overflowing with flowers and we are going through pints of strawberries every week. I was so thrilled to see some fresh rhubarb at the farmers’ market this week and immediately decided to make some homemade jam. It turned out lovely so I added some to my homemade scones this morning and we gobbled them up whilst enjoying the springtime morning air on the porch…with a cup of coffee of course. Happy baking!

Strawberry Rhubarb Jam + Rose Scones
Makes about six scones
Ingredients:
1 1/4 cup organic all-purpose flour (+ extra 2-3 tablespoons when rolling out the dough)
2 teaspoons baking powder
1/2 teaspoon rose salt
1 teaspoon organic, dried edible rose petals
3 tablespoons organic sugar (+ extra for sprinkling)
2 tablespoons organic unsalted butter
1 tablespoon organic coconut oil
1/2 cup organic cream
1 large organic egg, beaten (divided)
3 tablespoons Strawberry Rhubarb Jam (recipe below)

Directions:
Preheat the oven to 375 degrees.
In a large mixing bowl, combine 1 cup flour, baking powder, salt, rose petals, and sugar. Add the butter and coconut oil using your hands. Mix until well combined. In a separate bowl, combine the cream and 1/2 the beaten egg. Add the egg + cream mixture to the dry ingredients. Fold in jam. Turn dough out onto a heavily floured surface. Sprinkle top with more flour. Roll dough out and cut into rounds. Brush tops with remaining 1/2 beaten egg. Sprinkle with sugar. Bake on a lightly buttered baking sheet for about 10-15 minutes or until golden brown. Serve fresh out of the oven with extra Strawberry Rhubarb Jam on the side (recipe below).

Strawberry Rhubarb Jam + Rose Scones | Deco Tartelette
Strawberry Rhubarb Jam
Ingredients:
1 1/2 cups organic fresh strawberries, sliced
1 large stalk fresh organic rhubarb, chopped
1/2 cup organic sugar
1/2 cup filtered water

Directions:
Place sugar, water, strawberries, and rhubarb in a medium saucepan over medium heat. Allow the mixture to simmer for about 15-20 minutes. Allow to cool then place in a ball jar. The jam will continue to thicken as it sits. Store in the fridge…use within one week.

Photography + Recipe by Cassie Winslow