today i’m thrilled to have one of my favorite food bloggers joining us for a delicious summer recipe. tim mazurek runs lottie + doof, a fantastic blog that shares recipes that are both delicious to read about and eat. i’m thrilled to have him on d*s today with a delicious summer dessert recipe for blackberry napoleons and orange shortbread wafers. if you’re looking for an excuse to use seasonal summer berries, or just want to make something special for friday night dessert, look no further than tim’s sweet and easy recipe. thank you to tim for taking the time to share this with us, i hope you’ll enjoy his recipe!
about lottie + doof: lottie + doof is a food blog that was founded in 2008 by chicago-based artist (and baking enthusiast), tim mazurek. the site chronicles his kitchen adventures and highlights the importance of eating locally, seasonally and ethically. in addition to sharing recipes and personal stories, lottie + doof also highlights sources for good food and encourages others to get into their kitchens and cook! click here for more about lottie + doof and here for more on their name.
CLICK HERE for the full recipe (and more pictures) after the jump!
Orange Shortbread Wafers
1 cup (2 sticks) unsalted butter, softened
3/4 cup confectioners sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons freshly grated orange zest
2 cups unbleached all-purpose flour
1 teaspoon kosher salt
1 pint blackberries
2 tablespoons sugar
1 teaspoon grated orange zest
1 cup crème fraîche
1 tablespoon orange-blossom honey
1/4 teaspoon orange-flower water
To make cookies, using a stand mixer fitted with the paddle attachment, beat the butter and sugar until smooth and creamy. Add the vanilla and orange zest and mix well. Beat in the flour and salt until well combined. Form the dough into a disk, wrap in plastic, and chill for at least 3 hours or up to 3 days.
Preheat the oven to 300° F. Roll the dough between two pieces of parchment paper to 3/16 inch thick. Using a 3-inch round cookie cutter, cut the shortbread into 12 rounds and place them 1-inch apart on a cookie sheet lined with parchment paper. (Do not reroll the scraps) Prick the shortbread with a fork or wooden skewer in a decorative pattern and bake until pale golden all over, 25-30 minutes. Cool completely on rack.
To prepare blackberries, in a small bowl, combine a quarter of the blackberries with sugar and let macerate for 10 minutes. Puree the mixture in a blender, then strain through a fine sieve, discarding the solids. In a large bowl, toss the remaining berries with the puree and orange zest and set aside.
To prepare the crème fraîche, using a stand mixer fitted with the whisk attachment, combine the crème fraîche, honey and orange-flower water and beat until the cream holds soft peaks. Refrigerate for up to 2 hours.
Assemble the Napoleons as desired—be creative! Stack as high or low as you dare.
Claudia Fleming’s cookbook, The Last Course, is a must for anyone who likes to bake. It is difficult to find but is available on The North Fork Inn website: http://www.northforktableandinn.com/
This napoleon recipe is adapted from one of my all-time favorite cookbooks, The Last Course, by the incomparable Claudia Fleming. Her recipes and approach to ingredients have taught me so much about baking. I love composed desserts like this which allow the home cook to play around a little and make them their own. The three components of this recipe, fresh blackberries, sweetened crème fraîche perfumed with orange flower water, and buttery orange shortbread cookies are each delicious. If you don’t want anything as formal as the napoleon, you can simply top a shortbread with a generous smear of the sweet crème fraîche and some blackberries. You could also make smaller versions of the cookies and serve a plate of them along-side some fresh fruit, or top a bowl of blackberries with some of the crème fraîche for an even simpler presentation. Whatever you decide to do, you’ll have an extremely delicious and elegant summertime treat.