I inherited a propensity for kitchen gadgetry from my grandmother, who was always the first to get the bread maker, juicer or Cuisinart. They would usually get used for a while, then she would move onto the next one. I try to be selective, not replacing things which don't replaced or buying items that aren't helpful for kitchen prep. But, I have had my eye on this springform pan from Lekue for a while, because it really does take a classic kitchen pan and make it into something better.- The springform collar is made from silicone and fits much tighter than a conventional metal on metal pan, eliminating drips that can occur with thin batters.
- The porcelain base looks great once your cheesecake, quiche or cake is done.
- Both are very easy to clean
Mom and dad gave me the springform pan for Christmas, so I was excited to give it a quick trial by fire and made what has quickly become one of my favorite cookie recipes: Hungarian Shortbread.Recipe: Hungarian Shortbread
This appeared in the butter issue of Saveur magazine last year, based on one in Dorie Greenspan's Baking with Julia. I made it last year for work where it was consumed with 'oohs' and 'ahs.' Grating the dough may seem like a lot of work, but the heavenly texture it produces is worth the effort. I used the last of the homemade jam that Phyllis Dye Turner gave me this summer. There was just enough and it was perfection.
2 cups flour, plus more as needed
1 tsp. baking powder
1⁄8 tsp. fine salt
1⁄2 lb. unsalted butter
1 cup sugar
2 egg yolks
1 tsp vanilla
3⁄4 cup raspberry jam
In a big yellow bowl, whisk together flour, baking powder, and salt; set aside. Cream butter in a large bowl, using a hand mixer on high speed, until fluffy, about 2 minutes. Add sugar, vanilla and egg yolks; mix until sugar is dissolved and mixture is light, about 4 minutes. With mixer on low speed, slowly add flour mixture; mix until dough just begins to come together, about 1 minute.
2 cups flour, plus more as needed
1 tsp. baking powder
1⁄8 tsp. fine salt
1⁄2 lb. unsalted butter
1 cup sugar
2 egg yolks
1 tsp vanilla
3⁄4 cup raspberry jam
In a big yellow bowl, whisk together flour, baking powder, and salt; set aside. Cream butter in a large bowl, using a hand mixer on high speed, until fluffy, about 2 minutes. Add sugar, vanilla and egg yolks; mix until sugar is dissolved and mixture is light, about 4 minutes. With mixer on low speed, slowly add flour mixture; mix until dough just begins to come together, about 1 minute.
Turn dough onto a lightly floured surface; bring it together with your hands. Divide dough in half and form 2 balls. Wrap each ball in plastic wrap; freeze for at least 30 minutes or up to 3 hours.
Arrange an oven rack in center of oven; heat to 350°. Grease a 9" springform pan with butter. Remove a ball of dough from freezer, unwrap, and grate, using the large holes of a box grater, directly into prepared pan. Gently pat grated dough to even it out. Spread jam evenly over dough, leaving about a 1⁄2" border around edges. Grate remaining dough over jam layer; pat gently until surface is even. Bake until light golden brown, about 25–30 minutes. Let cool completely in pan, on a rack, before cutting into wedges.
Mangez!