MOTHER'S DAY - Part Four - The Final Chapter

Ok everyone....this is it!  This the last post and final chapter of my Mother's Day Menu.  In this post I am going to share with you my recipes for my Flatbreads:  Tomato & Basil and Olive, Artichoke & Rosemary.  This are super simple flatbread pizzas to make.  I cut them up into 3 inch strips and they make a great presentation.  I served them right on the wood cutting board I used to cut them on.  It gave it a rustic feel.  I am also going to post the dessert recipes!  These desserts were to die for!  My guests actually did not believe that I made them....they thought I bought them from a bakery.  That to me is a compliment, because bakery goods are awesome and professional.  The mini Cherry Baby Cakes were super cute and melted in your mouth.  The  Lemon Layer Cake with Raspberry Curd and Whipped Cream, was honestly one of the best cakes I have ever tasted.  There are a few steps to the making of this cake, but it is not hard by all means.  The final presentation and taste of this cake is unbelievable!  These two are a must make item for your summer gatherings!

FLATBREAD DOUGH 

*This dough made four flatbreads

• 1 cup boiling water
• 1/3 cup yellow cornmeal
• 1 package dry yeast
• 1/4 cup warm water
• 2 cups all purpose flour
• 1/2 tsp. salt
• 2 tsp. olive oil
• Cooking spray
• 1 TB. yellow cornmeal, divided

1. Combine boiling water and 1/2 cup cornmeal in a bowl; let stand 20 minutes, stirring occasionally.
2. Dissolve  yeast in warm water in a small bowl, and let stand 5 minutes.
3. Lightly spoon  flour into dry measuring cups, and level with a knife.
4. Combine cornmeal mixture, flour and salt in a food processor, and pulse 4 times or until blended.  With processor on, slowly add yeast mixture and oil through food chutes; process until dough formas a ball.  Process one additional minute. **  I do not use a food processor, instead I mix everything by hand:  combine cornmeal mixture with flour, and salt in a large bowl.  Stir until well blended.  Add yeast mixture and oil, stirring well.
5. Turn dough out onto a floured surface, and knead lightly 4 or 5 times (dough will feel tacky).
6. Place dough in a bowl coated with cooking spray, turning to coat the top as well.  Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size.  Press two fingers into dough.  If indentation remains, the dough has risen enough.
7. Punch down dough; cover and let rest for 5 minutes.  Divide dough into 4 equal portions, shaping each into a ball (cover remaining dough while you are working to prevent it from drying).
8. Roll each ball into a 10x6 inch oval.  Place 2 ovals on a baking sheet lightly dusted with 1 1/2 tsp. of cornmeal.  Repeat with two remaining dough balls on an additional baking sheet dusted with 1 1/2 tsp. cornmeal.  Add toppings and bake according to recipe directions.

** I made four dough balls and used 2 for my Tomato Basil Flatbreads and 2 for my Olive, Artichoke and Rosemary Flatbreads.

 

TOMATO BASIL FLATBREADS

• Flatbread dough
• 2 roma tomatoes, each cut in half and then thinly sliced crosswise
• 2 large tomaotes (can use all red or you can mix in yellow or purple) - thinly sliced
• 1/2 cup chopped fresh basil
• 4 tsp. oilve oil
• kosher salt, pepper and red pepper flakes to taste
• 2 garlic cloves, minced
• 1 cup grated fresh parmesan cheese

1. Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed.  Cover and set aside.
2. Pre-heat oven to 450 degrees.
3. Divide tomatoes evely among flatbread dough ovals.  Bake at 450 degrees for about 10 - 13 minutes. 

4. Combine basil and next four ingredients in a small bowl; spread evenly over tomatoes.
5. Sprinkle with cheese.
6. Bake at 450 degrees for 2 minutes or until cheese is melted.
7. Serve whole for an individual meal or cut into strips to share.

OLIVE, ARTICHOKE & ROSEMARY FLATBREADS 

• Flatbread Dough
• 1 - 12 oz. jat quartered artichoke hearts, drained
• 1 cup assorted pitted olives (green olives and kalamata work great) - sliced
• 1/2 TB. rosemary, divided between two flatbreads
• 2 TB. olive oil
• ground pepper and crushed red pepper flakes for taste ( do not add salt, the olives & cheese are salty enough)
• 1 cup fresh grated parmesan cheese

1. Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.
2. Pre-heat oven to 450 degrees.

3. Divide artichokes and olives evely among flatbread dough ovals. Bake at 450 degrees for about 10 - 13 minutes.
4. Combine rosemary, olive oil and peppers in a small bowl; spread evenly over artichokes and olives.
5. Sprinkle with cheese.
6. Bake at 450 degrees for 2 minutes or until cheese is melted.
7. Serve whole for an individual meal or cut into strips to share.

LEMON LAYER CAKE WITH RASPBERRY CURD & WHIPPED CREAM   

*  I  found this recipe in my April/2002 Bon Appetit.  I followed the recipe to the "t" and it turned out better than great!  You can start making this cake two days ahead which is helpful: make the cake layers and the raspberry curd a day before assembling; then the completed cake can be refrigerated a day before serving.

For the Cake:

• Baking Spray
• 4 large eggs
• 2 large egg yolks
• 3/4 cup whole milk
• 1 TB. fresh lemon juice
• 1 TB. grated lemon peel
• 2 cups cake flour
•  1 1/2 cups sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup vegie oil
• 1/4 cup (1/2 stick) unsalted butter, melted and cooled

For the Filling:

• 2 - 6 oz. baskets of fresh raspberries
• 1 1 /4 cups sugar
• 2 large eggs
• 2 TB. fresh lemon juice
• 2 TB. ( 1/4 stick) unsalted butter
• 1/8 tsp. salt
• 3 cups chilled heavy whiping cream

For the cake:

1. Preheat oven to 350 degrees.  Spray two 9 inch diameter cake pans with 2 inch high sides with nonstick cooking spray.  Line bottom of pans with parchment paper (cut into a circle to fit  pan) and spray again with cooking spray.
2. Whisk eggs, yolks, milk, lemon juice and lemon peel in a medium bowl to blend. 
3. Whisk flour, sugar, baking powder and salt in a large bowl.  Whisk oil and butter into flour mixture.
4. Add egg mixture into flour mixture and whisk until smooth.

5. Divide batter between prepared pans.  Bake cakes until tester inserted into center comes out clean, about 30 minutes.
6. Cook cakes on racks 10 minutes.  Run knife around edge of pans to loosen cakes.  Turn cakes out onto racks.  Cook completely. (Can be made one day head.  Wrap with plastic.  Let stand at toom temp.)

For the Filling:

1. Stir one basket raspberries, 3/4 cup sugar, eggs, lemon juice, butter and salt in a medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes.
2. Strain raspberry curn into mdeium bowl, pressing on solids in strainer.
3. Refrigerate until cold, at least 2 hours and up to one day.

4. Whip cream and 1/2 cup sugar until peaks form.  Fold 1 1/2 cups whipped cream into raspberry curd.  Reserve remaining whipped cream.  (this step has to be done the day you will assemble the cake)

To Put Cake Together:

1. Carefully cut each cake horizontally into 2 layers - use a serated large bread knife. 

2. Place one layer, cut side down, on platter.  Spread about 1/3 of raspberry filling over.  Repeat with two more layers and filling.  Top with remaining cake layer.
3. Spread all but 1 cup plain whipped cream over top and sides of cake.
4. Place remaining whipped cream in pastry bag fitted with flower or star tip.  Pipe design around bottom edge of cake.  Arrange remaining berries atop cake.

5. Chill until cold, about 2 hours. (Can be made one day ahead. Cover with cake dome and keep refrigerated.)

CHERRY BABY CAKES 

* I am not sure where I got this recipe from...probably a Better Homes & Garden of some magazine like that.  The mini cupcakes are great...people could not stop popping them in their mouths.  You came make the mini cakes ahead of time and keep them in the freezer unfrosted for up to three months.  When you are ready to use them you can thaw and frost.

• 1 1/3 cups flour
• 2/3 cup sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2/3 cup milk
• 1/4 cup butter, softened
• 1 egg
• 1 tsp. vanilla
• 2/3 cup cherry marmalade or cherry preserves
• 60 maraschino cherries with stems, drained (or however many you need for the amount of cupcakes you make)
• 1 recipe powdered sugar icing
• mini muffin cups

1. Preheat oven to 350 degrees.  Line muffin cups with miniature paper cups, set aside
2. In a large mixing b owl combine flour, sugar, baking powder and salt.  Add milk, butter, egg and vanilla.  Beat on low speed until combined.  Beat on medium speed for one minute longer.
3. Sppon 1 tsp. of batter into muffing cups.  Add 1/2 tsp. cherry marmalade and top with 1/2 tsp. additional batter.
4. Bake cupcakes about 12 minutes or until toothpick inserted into center comes out clean.  Cool in pans on a wire rack for 5 minutes.  Remove from pans, cool completely on wire rack.

5. Pat cherries dry with clean paper towel.  Drizzle each cupcake with about 1/2  tsp. icing.  Dip half of the cherry in icing; place one cherry on top of each cupcake.

Powdered Sugar Icing:

• In a small bowl combine 2 1/2 cups sifted powdered sugar, 1/2 tsp. vanilla, and 2 TB. milk.  Stir in additional milk, 1 tsp. at a time, until icing reaches drizzling consistency.