Honey & Jam

Seasonal Baking from My Kitchen in the Mountains

Hannah Queen

• Publisher: Stewart, Tabori & Chang
• Year: 2015
• Print ISBN: 9781617690914
• eBook ISBN: 9781613127827
• Topic: Art
• Subtopic: Culinary Arts

"Makes you feel like you're in Appalachia with Hannah Queen, picking fruit out back and baking... rich photography and unforgettable desserts." —Erin Gleeson, The Forest Feast In the tradition of cooking with each season's bounty, Hannah Queen applies the same spirit to her baking, turning out an abundance of fresh cakes, trifles, biscuits, and more. From the citrus of winter to the bright squash of summer, more than seventy classic and modern dessert recipes celebrate locally sourced ingredients. Relish the sweet fruit of the spring with the delectable Rhubarb Custard Cake, and savor the ripe flavors of autumn with Spiced Pumpkin Cupcakes with Bourbon Buttercream. The wide range of flavors and recipes for year-round baking ensure you will never tire of these fresh indulgences. Featuring Queen's rich photography throughout, Honey and Jam not only showcases a collection of rustic desserts, but also captures the sprawling forests and farmlands of the Blue Ridge, anchoring each recipe in the backdrop of the Southern Appalachian Mountains.

Blackberry, Peach

& BASIL TRIFLE

SERVES 10

Trifles have always felt like summer to me—even the name evokes a lazy warm afternoon. I like to make these in little glass cups and serve them with sweet tea or lemonade.

For the topping and assembly:

3 large peaches, peeled (if you’d like) and sliced into ½-inch (12-mm) pieces

¼ cup (50 g) granulated sugar

3 cups (300 g) fresh blackberries

1 bunch basil, roughly chopped

For the cake:

1¼ cups (160 g) all-purpose flour

½ cup (70 g) yellow cornmeal

1½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

¾ cup (1½ sticks/170 g) unsalted butter, room temperature

1 cup (200 g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup (120 ml) buttermilk

For the whipped cream

2 cups (480 ml) heavy cream

3 tablespoons powdered sugar

1 teaspoon vanilla extract

To make the topping: In a small bowl, combine the peaches and 2 tablespoons of the sugar. In another small bowl, combine the blackberries and the remaining 2 tablespoons sugar. Place the fruit in the refrigerator.

To make the cake: Preheat the oven to 350°F (175°C). Butter a 9-by-5-inch (23-by-12-cm) loaf pan.

In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla. Alternate adding the flour mixture and buttermilk to the mixer bowl, beginning and ending with the flour.

Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Allow the cake to cool completely and then cut it into cubes.

To make the whipped cream: In a chilled bowl, combine the cream, powdered sugar, and vanilla. Using a chilled whisk, whip by hand or with an electric mixer until soft peaks form.

To assemble the trifle: For a single large trifle, scatter half of the cake cubes in the bottom of a trifle bowl. Spoon over one-third of the blackberries (along with juices) and a third of the peach slices. Sprinkle one-third of the basil on top of the peaches. Top with half of the whipped cream. Repeat the layering process, then top the trifle with the remaining blackberries, peaches, and basil leaves.

To make individual trifles, fill the bottom of each serving glass with cubes of cake, add blackberries, peaches, and basil, top with whipped cream, and garnish with the remaining blackberries, peaches, and basil leaves.

BLACKBERRY-THYME CAKE

with Honey Goat Cheese Frosting

SERVES 8

In late July my sister and I brave the thorny blackberry bushes in our backyard and are rewarded with baskets full of ripe berries. When we’ve had our fill of eating them by the handful, I like to use up whatever is left by making this cake.

For the cake and assembly:

3 cups (300 g) fresh blackberries, plus more for garnishing

¼ cup (60 ml) honey

1 teaspoon thyme leaves, plus more for garnishing

1⅔ cups (215 g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup (1 stick/115 g) unsalted butter, room temperature

1 cup (200 g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup (120 ml) buttermilk

For the frosting:

4 ounces (115 g) goat cheese, room temperature

4 ounces (115 g) cream cheese, room temperature

⅓ cup (75 ml) honey

About 2 cups (200 g) powdered sugar

To make the cake: In a small bowl, stir together the blackberries, honey, and thyme.

Preheat the oven to 350°F (175°C). Butter two 6-inch (15-cm) round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla.

Alternate adding the flour mixture and the buttermilk to the mixer bowl, beginning and ending with the...

Table of contents

• Cover
• Title Page
• Copyright Page
• Dedication
• CONTENTS
• A Note from My Kitchen
• SEASONAL BAKING
• PANTRY STAPLES, SUPPLIES & TECHNIQUES
• SPRING
• SUMMER
• FALL
• WINTER
• Acknowledgments
• Index of Searchable Terms