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Ollalieberry Financiers & Toasted Coconut Ice Cream

Olallieberry Financiers


It only took twelve years to admit this but I must say that in spite of the heat and humidity I really love summers here in the South. Yes. I’ve said it. Love them. You might wonder what else is to summer here that would make me forgive the mosquitoes, head bashing heat and stick-to-your-clothes-like-frosting-on-a-cupcake humidity. Well…Thunderstorms! Rain! Afternoon showers! Tea breaks and evening swims!

Olallieberry Financiers


It was not until a recent conversation with my parents that I realized what summer here was like versus what I thought it should be: it’s like back home. Just a tad stronger. Every afternoon around 4pm the skies darken and the rain slowly moves in. Thunder. Lightning. The skies get a thick cloud cover and the house is nothing but shadows. It reminds me so much of the summer months of my childhood that it makes it bearable.

Fresh Figs & Financiers


This weekend was no exception and we gladly took the opportunity to do as much as early as possible and cozy up in the afternoon. That’s the thing to do during summers here, start early and keep going until the rain stops you or the craving for a cold drink and a sit down become too strong. We set up on the dining room table and started working on our respective tasks, facing each other. Looking up once in a while. Bouncing ideas off of each other as they came along. Drawing directions and paths to the life we want to live.

Olallieberry Financiers


We did just that on Saturday in the later part of the afternoon just as the rain was starting to fall against the window and we sat there quietly listening. A new summer ritual. A good cup of French press coffee or a cold glass of milk, a plate of still warm tea cakes or a handful of cookies. I suddenly got a hunkering for the coconut ice cream I had made specially for profiteroles to celebrate our anniversary the next day. Instead of a snack we stayed true to the past 12 years being married and did the opposite of what was planned. We had dessert before dinner.

Olallieberry Financiers & Coconut Ice Cream


Toasted coconut ice cream from David Lebovitz via my friend Jen, financiers made with the olallieberry jam that Anita had given me in Boulder, a plate of fresh figs. The first we’ve had this season.

I like summers here after all…

Olallieberry Financiers



Olallieberry Jam Financiers:

Makes 12

Note: you can substitute any type of jam for the one I used here. You can also use about 3/4 cup of fresh cut fruit or 3/4 cup fresh berries instead.

1 stick (115g) unsalted butter, at room temperature
1 cup (100gr) unsifted powdered sugar
1/2 cup (60gr) ground almonds
1/4 cup (30gr) rice flour
pinch of salt
4 large egg whites
1/2 cup olallieberry jam

Preheat your oven to 375F and position a rack in the center. Lightly butter the inside of 12 financiers molds or muffin tins and place them on a baking sheet. Set aside.
In a medium saucepan set over medium high heat, melt the butter until it turns to a rich hazelnut brown color. Remove from the heat and let it cool for 5 minutes. Strain and reserve.
Mix together the powdered sugar, flour, ground almonds and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the egg whites and mix on low speed until all the ingredients are coming together. Add the brown butter, increase the speed to medium and beat until smooth.
Divide the batter among your molds, drop about 1 to 2 teaspoons of jam in the middles and swirl with the tip of a knife. Bake for about 15 to 20 minutes or until golden brown.

Toasted Coconut Ice Cream, adapted from The Perfect Scoop by David Lebovitz.

1 cup (230gr) dried shredded coconut, preferably unsweetened
1 cup (250ml) whole milk
2 cups (500ml) heavy cream
pinch of salt
5 large egg yolks
1/2 cup (100gr) sugar
1 teaspoon rum

Preheat the oven to 350°F (175°C). Spread the coconut on a baking sheet line with parchment paper and bake for 5 to 8 minutes, stirring frequently to prevent it from burning. Keep a close eye on it as it toasts rather fast and goes from perfect to burnt even faster. Remove from the oven when it is golden brown and let cool completely.
In a large saucepan set over medium high heat, warm the milk heavy cream, salt and add the toasted coconut. Cover, remove from the heat, and let steep at room temperature for 1 hour.
Re-heat the cream mixture over medium heat until hot. In the meantime, whisk the egg yolks and sugar until pale and thick. Slowly pour the cream mixture over the egg yolks, stirring as you do. Whisk well. Place the mixture back into the saucepan over medium and cook until the mixture thickens and coats the back of a spatula. Remove from the heat and pour it through fine mesh strainer set over a large bowl. Press the back of your spoon against the coconut to extract as much liquid and flavor as possible. Add the rum and let cool to room temperature (you can place a piece of plastic wrap and poke holes through it to prevent condensation if you are concerned about leaving things uncovered at your house).
Once cooled, refrigerate the mixture until completely cold (I let mine in the fridge overnight) then freeze in your ice cream machine according to its manufacturer’s instructions.

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Props:
– flower bowl: GreenGate
– cupcake liners and paper straws: Bake It Pretty
– plates: Gleena
– green bottle: Stein Mart
– stamped flatware: Monkeys Always Look on etsy
– linen napkin: Jewelweeds on etsy

French Words A Week – Breakfast Edition: Le Petit Dejeuner

Olallieberry Jam


It could have seemed as if I had forgotten the French Word A Week feature lately, right? I have not. Trust me. I did not think as many people cared about it until my inbox started filling up with messages to have it again soon. One of you even sent a "Missing! – French Word A Week. Bring It Back" which made me giggled like crazy. It does not take much to make me giggle as you know but I also did not realize the feature was as much fun for you as it was therapeutic for me. Thank you for that…

During Breakfast


In that regard and to make up for lost time, I am giving you not one but four (4) illustrated words this week (just click on the words to get the pronunciation). More summer homework…darn! I remember summer homework….mine was filled with maths problems. Did it help? Noooooo….but we won’t tell the kids right?! So….

Chocolate Croissant Bribe


If you ever find yourself in France one day and you are wanting to start the day on the right foot, might was well start with breakfast – "petit dejeuner". Do not think about resisting a good "pain au chocolat". But if a "baguette" is more your thing in the morning, find yourself some good "confiture" to spread on it.

Julia Child's French Bread


I am extremely lucky to be in possession of olallieberry preserve thanks to my dear friend Anita from Dessert First who handed me a jar during the Food and Light Workshop in Colorado. We don’t have such berries here so I have been using it judiciously in a couple of different desserts I’ll share with you next week.

Have a great weekend!