sel et sucre

Category: desserts

  • Spinach and Three Cheese Empanadas

    spinach and three cheese empanadas

    Everyone talks about how popular carne (meat) is over here in Argentina, but no one prepared me for how much the Argentines love their queso (cheese). While the variety isn’t quite the same as back home, there are still plenty of cheeses in the supermarket, and ham and cheese sandwiches are everywhere. And it seems like any empanada that doesn’t have meat in it has cheese instead. These spinach and three cheese empanadas are heavy on the cheese, but maybe the spinach in there can help you feel a little healthier about making these. But the taste should really be justification enough. You may have leftover filling – and that’s perfectly okay because it also makes a delicious dip. I’ve only been here a short while, but, as a longtime cheese lover, I think I’m going to like it here.

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  • Empanada Dough

    empanada dough

    Today, I’m going to start this post with an apology. Anyone who follows this blog knows that I’ve been very good from the beginning about posting every single Monday, Wednesday, and Friday. In fact, up until last week, I had not yet missed a post (in over a year). So, I’m sorry for letting Sel et Sucre go dark last Wednesday and Friday. As I’d mentioned previously, I moved to Buenos Aires this past Wednesday, and despite my (in retrospect, delusional) hopes of keeping up my posting, I was far too overwhelmed to do so. This week, I’ll be doing something extra special to make up for it though – posting every weekday!

    Before leaving, in honor of the trip, I cooked up four different varieties of empanadas, stuffed pastries (typically savory) that are very popular in Argentina, eaten as an appetizer or full meal. I’ll be posting all week about these empanadas, starting with today’s recipe for the dough. Similar to a pie dough, it’s quite easy to throw together, with the most important thing being not to overwork it. The flaky result is the perfect base for all sorts of different fillings. I actually ended up making three times this dough recipe for a total of 96 mini empanadas. I think I would have preferred larger empanadas though, so that each would have more filling (which would also mean less work filling and closing the empanadas). Whether you make small (appetizer-sized) or large (entree-sized) empanadas, this dough recipe is worth trying out, for not much more effort than heading to the store and buying frozen dough, but a lot more flavor!

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  • The Perfect Brownies

    the perfect brownies

    Okay, okay, these brownies might not be perfect for everyone. But I’ve been searching for a basic brownie recipe to be my go-to, and this is the one. If, like me, you want your brownies to be rich, dense, super chocolate-y, and so fudgy that they’re best stored in the refrigerator, then these are the brownies for you. Of course, you can easily tweak the recipe to your liking. Because there’s only a little bit of flour in these, I think it could be swapped for cocoa powder for a gluten-free dessert with even more intense chocolate flavor. These brownies would also do well with mix-ins, and although I know this is sacrilegious to many brownie lovers, I think nuts would actually provide a great contrast to the richness of the brownies. Personally, I put my twist on the recipe by adding a sprinkle of fleur de sel on top – I find it adds extra depth to the chocolate.

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  • Orange Almond Cake

    orange almond cake

    This cake is not for everyone. Rich, dense, and decidedly tart from oranges that have been pureed whole in the batter. I could see the intense citrus flavor being overpowering for some, but I love it. Not overly sweet but still decadent. Almond flour also lends a pleasantly nutty taste with the added health bonus of fiber, calcium, and iron. I found this cake got progressively moister and nearly creamy in texture after sitting (covered, of course) for a few days – and any powdered sugar on top was mysteriously absorbed (so I recommend topping slices as you cut them). You could also top this cake with whipped cream, of course, or serve it with fresh berries. If you like unique and intense flavors in your desserts (as I do), then this cake should be your next project.

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  • Layered Fruit Salad with Whipped Coconut Cream

    layered fruit salad with whipped coconut cream

    I have a history of becoming really passionate about something and then letting it fall by the wayside when a new obsession comes my way. When I was really into knitting, for example, I didn’t just knit scarves and hats; I knit complete sweaters, bookmarked hundreds of patterns, and collected boxes and boxes of yarn. And I still have those dusty sweaters, patterns, and yarn, despite not having knit anything for years. So when I started this blog, I was worried that I might lose interest, stop posting, or get sick of food (okay, I never thought that last one could actually happen). But over the past year, I’ve only found myself becoming more and more passionate about cooking. This blog has become extra motivation to keep expanding my repertoire, and I’ve found that not only has my cooking improved as a result, but so has my photography and writing. Yes, this is my one year anniversary – for an entire year, I’ve been posting three recipes a week (not always an easy feat with a full-time job), and although it’s been difficult and stressful at times, it’s also been really really fun. Nothing too fancy today to celebrate, just a tasty and simple fruit salad with a twist. Whipped coconut cream on top adds the perfect amount of richness to this summer dessert, and sliced almonds add a little crunch. I hope you enjoy the recipe and hope you’ve been enjoying my blog! Thanks to anyone who’s reading this, and here’s to another year.

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  • Lemon Olive Oil Cake

    lemon olive oil cake

    I’m a big fan of olive oil. Extra-virgin, of course. It’s my go-to for roasting vegetables, the first thing I reach for when sauteing onions, and the natural base for homemade salad dressings. I even add it to my soap (it’s a moisturizer!). So here is my ode to olive oil, in the form of a cake. Paired with lemon and rosemary, two among many flavors that sing alongside its fruitiness, the olive oil somehow yields a cake richer than if it had been made with butter. This cake is similar to a sponge cake, fluffed up with beaten egg whites and topped with turbinado sugar, and although I found it deflated after leaving the oven, the texture still seemed spot on to me. I intended to try a couple slices with fresh fruit and whipped cream, but to be honest, it was gone before I had a chance and tasted just perfect as is.

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  • Pluot Mint Salad

    pluot mint salad

    I love pluots – a fruit that is the wonderful combination of plums and apricots. I bought some on sale and knew I needed to do something simple but special with them. So I picked some fresh mint from my garden (it’s been growing like crazy!) and squeezed an orange for a tasty fruit salad. Together, the flavors set my mind down the path of Turkish food, so at the last minute, I tossed in a little Turkish red pepper. If you don’t like spice, feel free to omit it though. And if your fruit isn’t sweet enough on its own (and by the way, feel free to try this out with other stone fruits as well), you can add a little bit of honey. I also had this salad with a little yogurt after it had marinated in the refrigerator for a few hours, and it made for an absolutely delicious dessert. Next time I might try it after grilling the fruit first for a little caramelization.

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  • Honey Lavender Shortbread

    honey lavender shortbread

    I remember baking shortbread when I was younger and craving something sweet. The memory is fuzzy so I must’ve been fairly young, perhaps late elementary school, but I definitely remember the feelings of surprise and pride at my ability to combine ingredients and create something delicious. Shortbread is still a favorite of mine and, luckily for young me, is quite easy to throw together. Adding a little corn starch, as I’ve done here, helps to create the rich crumbly texture. This version is also delicately flavored with lavender and honey for a grown-up twist (that kids will still love). A great recipe, no matter your age!

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  • Peaches in Basil Syrup

    peaches in basil syrup

    I knew I wanted to combine peaches and basil for a tasty summer dessert, but none of the recipes I came across seemed quite right. I wanted something simple, something that would really focus on these delicious, seasonal ingredients – peaches from the farmers market and basil from my garden. So I created my own easy recipe. Basil leaves pureed with orange juice and honey then poured over peaches (I actually used a mix of peaches and nectarines). You only need a handful of ingredients and a couple of minutes of work to create this delicious concoction – great eaten plain but absolutely fantastic served over strained yogurt (straining yogurt makes it extra thick and creamy, just perfect for desserts). A wonderful little celebration of summer!

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  • Bourbon Cherry Pie

    bourbon cherry pie

    Now that summer is in full swing, I’ve been thinking a lot about pie. Discussing favorite pie flavors with friends, saving up pie recipes, and keeping an eye out for sales on seasonal fruit. So when I saw a major sale on cherries, I knew I had to make a cherry pie. I wanted to put my own twist on the recipe though, and what better way to do that than adding a little bourbon? Maybe it’s just because it’s my favorite liquor and I always have a little around, but I find that bourbon really lends itself well to cooking applications. Here, I soaked pitted sweet cherries in bourbon overnight and was surprised at how much of the whiskey’s oak notes and sweetness came through in the soaked cherries and the resulting pie. I also kept the sugar quantity low to really emphasize the natural flavors of the bourbon and cherries. But this twist is still close enough to the original to please fans of traditional cherry pie. A great choice for the fourth of July – delicious seasonal cherries and a uniquely American liquor.

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