Deco Tartelette

fare Archive

Friday

24

March 2017

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COMMENTS

Coffee Waffles + Vanilla Ricotta

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Coffee Waffles | Deco Tartelette
If you are one who indulges in coffee ice cream, tiramisu, a daily cup of joe (or two) and delights in the beautiful aroma that fills your house every morning whilst coffee is being brewed, then you are going to looooove these waffles. They truly are a coffee lovers dream…enjoy!

Coffee Waffles
Serves 4

Ingredients:
1 1/2 cups organic all-purpose flour
1/4 cup organic cane sugar
1/4 cup organic light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 organic large eggs (at room temperature)
2 tablespoons organic whole-milk ricotta (at room temperature)
1 1/4 cups organic buttermilk
2 tablespoons espresso powder (or decaf coffee ground super fine)
5 tablespoons organic unsalted butter, melted and cooled (plus more for brushing the waffle iron)
Maple syrup and Vanilla Coffee Ricotta for serving (recipe below)

Directions:
Whisk flour, sugars, baking powder, salt, and baking soda in a medium sized bowl. Set aside. Whisk eggs and ricotta in a large bowl until combined. Add buttermilk and espresso powder and whisk until just combined. Add melted butter. Once the wet ingredients are fully combined, fold in the dry ingredients being careful not to over mix. Allow to sit out at room temperature, uncovered, for about 30 minutes.
In the meantime, make the Vanilla Coffee Ricotta (recipe below).
Place a wire rack on top of a cookie sheet and place in an oven set at 200 degrees Fahrenheit. When you are ready to make the waffles, brush the iron lightly with melted butter. You will need about 3/4 cup of batter for each waffle if you are using a Belgian waffle iron. Keep warm in the oven atop the wire rack. Serve with a dollop of Vanilla Coffee Ricotta and drizzle with warm maple syrup. Enjoy!

Coffee Waffles with Vanilla Coffee Ricotta | Deco Tartelette
Vanilla Coffee Ricotta

Ingredients:
1 cup organic whole milk ricotta
1/2 teaspoon espresso powder (or decaf coffee ground super fine)
1/2 teaspoon vanilla extract
1 teaspoon organic cane sugar
1 teaspoon organic 1/2 + 1/2

Directions:
Place all ingredients in a small bowl. Mix. Voila! Vanilla Coffee Ricotta!

Photography by Cassie Winslow
Recipe adapted from Bon Appetit Magazine

Monday

13

March 2017

0

COMMENTS

Ginger Molasses Granola

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Ginger Molasses Granola | Deco Tartelette
I love how versatile granola is. You can layer it between fresh fruit and yogurt, you can pour atop stonefruit or berries and bake until bubbling for a wonderful dessert crumble, OR you can simply serve with milk and your favorite fruit topping. It’s also super easy to make and lasts at least a week in an airtight container…however you serve it, it’s super tasty and full of all sorts of goodies. Happy baking!

Pink Ranunculus | Deco Tartelette
Ginger Molasses Granola
Ingredients:
1/4 cup organic Grade B maple syrup
2 tablespoons organic blackstrap molasses
1/4 cup organic, unsalted butter
1 teaspoon ground ginger
1 teaspoon cinnamon
3 cups organic rolled oats
1 cup organic raw pepitas (pumpkin seeds)
1 teaspoon salt
1/2 cup dried organic fruit (I used currants)

Directions:
Place butter, molasses, and maple syrup in a cast iron skillet over medium heat. Melt. Meanwhile, preheat the oven to 350 degrees. Once the butter has melted, add oats, pumpkin seeds, salt and spices. Mix until evenly coated. Bake for about 30-40 minutes or until golden brown, stirring every 10 minutes. Allow to cool. Add dried fruit. Place in an airtight container and consume within one week. Enjoy!

Molasses + Ginger Granola | Deco Tartelette
Shop: Canape Plate: Suite One Studios, Mini Latte Bowl: Anthropologie

Recipe + Photography by Cassie Winslow

Monday

13

February 2017

0

COMMENTS

Hibiscus + Lemon Doughnuts :: Two Ways

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Hibiscus Lemon Donuts | Deco Tartelette
Making homemade doughnuts is so much fun! There is nothing better than a fresh, warm doughnut…stuffed with a scrumptious hibiscus lemon curd or covered in a delicious hibiscus lemon glaze, each is uniquely delectable. Perfect for a Valentine’s Day treat! Enjoy…

Homemade Doughnuts
Makes two dozen
Ingredients:
3 + 1/3 cups plain flour
4 tablespoons caster sugar
2 teaspoons rose salt
4 teaspoons yeast
4 organic large eggs
3/4 cup warm water
9 tablespoons organic, unsalted butter (at room temperature)
Organic canola oil
Hibiscus + Lemon Glaze (recipe below)
Hibiscus + Lemon Curd (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. If you are making the Hibiscus Lemon Curd donuts, do not cut out the center. 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 layer of paper towels to drain. Once you are finished frying the donuts and they are cool enough to handle, dunk the tops in the Hibiscus + Lemon Glaze (recipe below) and place on a cooling rack. For the Hibiscus Lemon Curd Donuts, simply place the curd in a pastry bag fit with a star tip. Inject each doughnut with about tablespoon of curd. Then, sprinkle with powdered sugar using a small fine mesh sieve. Enjoy immediately.

Hibiscus Lemon Curd Donuts | Deco Tartelette
Hibiscus + Lemon Glaze:
Makes enough for 2 dozen doughnuts
Ingredients:
2-2 1/2 cups organic powdered sugar, sifted
About 2-3 tablespoons organic whole milk
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
1-1 1/2 teaspoons dried, organic edible hibiscus flowers, freshly ground

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

Lemon Curd + Hibiscus Donuts | Deco Tartelette
Hibiscus + Lemon Curd
Makes enough for 2 dozen doughnuts
Ingredients:
3 tablespoons organic sugar
2 large organic eggs plus 3 eggs yolks
Juice and grated zest of 3 organic lemons
5 tablespoons raw or organic unsalted butter
1 tablespoon dried, organic edible hibiscus flowers, freshly ground

Directions:
In a small saucepan over low heat, combine the sugar, whole eggs and yolks, juice and zest. Cook stirring constantly, until the mixture thickens. Add the butter and whisk vigorously until you have a nice thick sauce. Add the dried hibiscus and stir. Remove from heat and allow to cool. Store in an airtight container in the refrigerator for about one week. Cover with plastic wrap against the curd.

Happy Baking!

Photography + Recipes by Cassie Winslow
Shop this cute canape plate here

Sunday

5

February 2017

0

COMMENTS

Cherry Tomato Galette

Written by , Posted in :: KITCHEN ::, fare

Cherry Tomato Galette | Deco Tartelette
One of the things I love most about living in California is the availability of some of my favorite produce items year round. I seem to always be able to find some variety of cherry tomatoes during the winter and these colorful heirloom beauties were a treat. Layered atop a flaky crust, creamy ricotta, and rich Gruyere cheese, this tomato galette will have your taste buds singing. Serve with a handful of greens spritzed with lemon and drizzled with olive oil.

Heirloom Cherry Tomato Galette | Deco Tartelette
Cherry Tomato Galette
Ingredients:
1 Galette crust (recipe below)
2 cups organic cherry tomatoes (halved)
3/4 cup whole milk ricotta
1/2 cup Gruyere, grated
Salt + Pepper to taste
1 egg for egg wash
Olive oil for drizzling
1 teaspoon organic flat leaf parsley, minced

Directions:
First, make the crust (recipe below).
Preheat the oven to 375 degrees Fahrenheit.
Place the rolled-out crust on a large cookie sheet or pizza stone. Then make the filling. Simply mix ricotta and Gruyere. Using an offset spatula, spread the cheese mixture atop the dough leaving a two inch border. Then, layer the cherry tomatoes atop the cheese mixture. Season with salt and pepper and drizzle with your best olive oil. Gently fold the sides of the dough in so that the first row of tomatoes is slightly covered. Blend one egg to use for the egg wash. Brush the crust with the egg wash and sprinkle with a touch of salt. Bake for about 45 minutes until the crust is golden brown. Allow to cool for 10 minutes before serving. Sprinkle with minced parsley.
Enjoy!

Cherry Tomato Galette | Deco Tartelette
Rose Salted Galette Crust
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 and the dough just comes together. Place the dough on a work surface sprinkled with flour and form into a disk. Handle the dough as little as possible…this results in a super flaky dough. Roll out the disk to about 10”. Wrap the dough in plastic wrap. Keep in the fridge until ready to use…

Recipe + Photography by Cassie Winslow

Friday

27

January 2017

0

COMMENTS

Raspberry Jam Chocolate Chip Cookies

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Raspberry Jam Chocolate Chip Cookies | Deco Tartelette
These cookies are absolutely heavenly. With Valentine’s Day around the corner, it’s the perfect treat to serve to your loved ones and yourself! I can’t wait for you to experience the pleasure of eating this decadent delight. Enjoy…

Raspberry Jam Chocolate Chip Cookies | Deco Tartelette
Raspberry Jam Chocolate Chip Cookies
Makes a dozen
Ingredients:
1 cup organic all purpose flour, sifted
1/2 teaspoon organic baking soda
1/4 teaspoon salt
1/2 cup organic unsalted butter, melted and cooled
3/4 cup organic light brown sugar
1 teaspoon organic vanilla extract
1 large organic egg
3/4 cup dark chocolate chips
1 dozen large chocolate baking chips (I used TCHO chocolate baking drops)
2 tablespoons homemade raspberry rose hip jam or store bought raspberry jam

Directions:
Preheat oven to 375 degrees.
Place flour, baking soda, and salt in a bowl. Mix. Place melted butter, brown sugar, and vanilla in a large mixing bowl. Beat until creamy. Add egg until well mixed. Slowly add the flour mixture. Mix until smooth. Gently fold in the chocolate chips. Drop rounded tablespoons onto a non-stick cookie sheet. Place a large chocolate baking chip atop each round and press down to flatten. Drop a 1/4 teaspoon of jam atop. Bake for about 8 minutes or until edges are golden brown. Allow to cool on cookie sheet for about 2 minutes then transfer to a wire rack.

Photography + Recipe by Cassie Winslow

Monday

23

January 2017

0

COMMENTS

Citrus Muffins

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Citrus Muffins | Deco Tartelette
Blood oranges, mandarins, pink lemons, Meyer lemons, Cara Cara oranges…I have been in citrus heaven! I made these over the weekend and they didn’t last long on the kitchen table. They are bright, tart, sweet, and delicious…the perfect breakfast accompaniment on a rainy weekend morning. Brushed with honey, these scrumptious treats have beautiful texture and are a great way to use some of that citrus that may be overflowing on your kitchen countertop.
Happy Baking!

Citrus Muffins | Deco Tartelette
Citrus Muffins
Makes about 1/2 dozen muffins
Ingredients:
4 tablespoons raw or organic unsalted butter, melted and cooled
1 large organic egg
1/4 cup organic whole milk
1 cup organic unbleached all-purpose flour, sifted
1 teaspoon baking powder
6 tablespoons organic cane sugar + 1 teaspoon for sprinkling tops
1/4 teaspoon kosher salt
Generous cup of organic citrus, sliced (I used blood oranges, a pink lemon, and mandarins)
1 tablespoon organic honey, warmed

Citrus Muffins| Deco Tartelette
Directions:
Preheat oven to 375 degrees Fahrenheit. Line a muffin pan with six paper liners.
Place butter, egg, and milk in a medium sized bowl. Mix until blended. Place sifted flour, baking powder, sugar, and salt in a large bowl. Mix until blended. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in about 1/2 cup of the sliced citrus of your choosing. Distribute batter evenly between six paper liners. Top with the remaining sliced citrus. Sprinkle with sugar. Bake for about 20-25 minutes or until golden brown. You will know the muffins are ready when you use the toothpick trick (place a toothpick in a muffin…the muffins are ready if the toothpick comes out clean). Once you remove from oven, brush tops with warmed honey. This recipe makes a half dozen, yet feel free to double if you’d like!

Recipe + Photography by Cassie Winslow

Tuesday

17

January 2017

0

COMMENTS

Dreaming of Spring…

Written by , Posted in :: KITCHEN ::, fare, libations

Berries + Cream Cake | Deco Tartelette
This Berries + Cream Cake is a favorite in the Tartelette household…layers of whipped cream, fresh berries, and floral sugar angel food cake. It is so light and pretty…it makes a perfect, springtime birthday cake…

Chamomile + Pink Grapefruit Paloma| Deco Tartelette
Chamomile + Pink Grapefruit Palomas! Palomas are perfectly delicious…using homemade grapefruit soda with a touch of chamomile and orange zest makes this recipe a special treat. Spring is almost here! Can you taste it?

Strawberry Shortcake | Deco Tartelette
Strawberry Shortcake with Chamomile Whipped Cream! Stacked high with layers of homemade strawberry scones, chamomile whipped cream, fresh berries, and strawberry syrup, this is the ultimate way to celebrate spring!

Radish + Arugula + Cara Cara Orange Salad via Deco Tartelette
Bright arugula, sweet Cara Cara oranges, and spicy radishes together create the ultimate salad to celebrate spring. Tossed with a light blue cheese dressing, it’s the perfect addition to Sunday dinner or a weekday lunch…I love to serve this salad with a slice of toasted homemade rye bread with a pat of butter…

Homemade Donuts with Lemon Glaze, Fresh Berries and Edible Flowers via Deco Tartelette
These Homemade Donuts with Lemon Glaze, Fresh Berries + Edible Flowers are perfectly wonderful…with fresh fruit and colorful edible flower petals, these beauties are perfect for a spring gathering or to bring to your neighbors as a special treat…

Orange + Calendula Carrot Cake with Lavender Cream Cheese Frosting | Deco Tartelette
Celebrate Spring by making a homemade floral inspired layer cake like this gorgeous Blood Orange + Calendula Carrot Cake with Lavender Cream Cheese Frosting! Baking with edible flowers is a culinary adventure…flowers can really change the flavor of something so classic, like carrot cake, and somehow make it even better.

Strawberry Rhubarb Jam Whiskey Sour | Deco Tartelette
Strawberry Rhubarb Jam Whiskey Sour…The combination of strawberry-rhubarb isn’t just meant for scrumptious pies…the pair make a wonderful jam and cocktail as well! I love using jam in cocktails because, well, it’s the jam…you’ll see…

What are some of your favorite Spring recipes?

Photography + Recipes by Cassie Winslow

Thursday

12

January 2017

0

COMMENTS

4 Quick Ways to Lunch Like a Parisienne for Darling Magazine

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4 Quick Ways to Lunch Like a Parisienne | Deco Tartelette for Darling Magazine
I fell in love with tartines while we were in Paris last fall…it’s such a simple concept yet allows the ingredients to really shine. I typically choose 2-3 toppings for each tartine. This is a fantastic way to get creative (and a little Parisienne) in the kitchen!

Here are my current favorites:

Winter Tartines
~Fuji Apple + Blue Cheese + Lavender Honey
~Smashed Avocado + Roasted Pepitas
~Poached egg + Pink Peppercorn + Goat Cheese with Rosemary
~Almond Butter + Raspberry + Rose Salt

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 rosemary sourdough. Add toppings as you fancy! Here are a few tips for each:
Fuji Apple + Blue Cheese + Lavender Honey Tartine | Deco Tartelette for Darling Magazine
~Fuji Apple + Blue Cheese + Lavender Honey: Simply layer the blue cheese, thinly sliced apple, and drizzle lavender honey on top. Garnish with a sprig of organic lavender if you wish!

Smashed Avocado + Roasted Pepita Tartine | Deco Tartelette for Darling Magazine
~Smashed Avocado + Roasted Pepitas: Smash 1/2 avocado for each tartine with a spritz of lemon juice and a pinch of salt. Layer atop the toast. To roast the pepitas, place in a small pan stove top. Toast for about 10 minutes over low-medium heat. Season with a touch of salt. Allow to cool slightly, then sprinkle atop the avocado layer.

Poached Egg + Pink Peppercorn + Goat Cheese with Rosemary Tartine | Deco Tartelette for Darling Magazine
~Poached egg + Pink Peppercorn + Goat Cheese with Rosemary: You can find peppercorn goat cheese at specialty markets and/or natural food stores. If not, you can buy plain chevre and season with crushed pink peppercorns. Layer atop the toast. To poach an egg, bring a small pot of water to boil and add about 1 tablespoon of white wine vinegar. Crack an organic egg into a small bowl and gently place in the boiling water. Lower the heat to low and allow the egg to cook for about 5 minutes. Remove the egg using a slotted spoon and drain atop a paper towel. Place on top of the goat cheese layer and sprinkle with more crushed pink peppercorn. Garnish with a sprig of rosemary.

Almond Butter + Raspberry + Rose Salt Tartine | Deco Tartelette for Darling Magazine
~Almond Butter + Raspberry + Rose Salt: This tartine is super simple. Think of it as a glamorous open-faced PB&J. Simply layer almond butter then fresh raspberries. Drizzle raspberry jam atop and sprinkle with rose salt.

Tartines pair perfectly with your favorite glass of wine such as a bright Champagne or light Sangiovese. You can also serve with a delicious winter salad if you wish!

Bon Appetit!

Hop on over to Darling Magazine to see the feature…

Photography + Recipe by Cassie Winslow