Rhubarb Profiteroles

Recipe and Styling by Libbie Summers
Photography by Chia Chong
Assisted by Candace Brower

Once you master the art of making a pâte a choux (an airy cream puff dough) the possibilities of its use are endless. You can fill the baked dough with a savory or sweet mixtures. In honor of our rhubarb week, we chose sweet.

Libbie Summers, A Food-Inspired Life, Rhubarb, Profiteroles, Recipes

Rhubarb Profiteroles
makes approximately 15

Ingredients:
1 cup milk
1 tablespoon light brown sugar
6 tablespoons butter
Pinch salt
1 cup all-purpose flour
4 large eggs, and 2 egg whites
Pastry Cream (recipe to follow)
Rhubarb Puree (recipe HERE)

Directions:
Preheat oven to 400 degrees F. Line two baking sheets with a silicon mat or parchment paper and set aside.

In a large heavy bottomed saucepan add the milk, brown sugar, butter and salt. Bring to a boil. Reduce heat to medium and add the flour all at once. Using a wooden spoon, stir crazy fast until the dough pulls away from the sides of the pan and a tight dough forms, about 2-5 minutes.

Transfer the dough into the bowl of a standing mixer, fitted with a paddle attachment. Turn the mixer on low allowing the dough to cool for about 4 minutes. Slowly add the eggs one at a time, making sure the egg is completely incorporated before adding the next. Once all the eggs are added continue mixing until the dough is smooth and shiny.

Transfer the dough to a piping bag fitted with a large plain tip. Pipe golf ball-sized mounds onto the baking sheets, leaving 1 inch between them. Cook for ten minutes, then turn the oven down to 350 degrees and continue cooking for 15-20 minutes or until they are golden brown. Allow to cool completely.

To assemble: Cut the profiteroles in half. Swirl some or all of the Rhubarb Puree into the chilled Pastry Cream before filling a piping bag with it. Pipe a generous amount of the filling onto the bottoms of each profiterole. Replace the top and serve.

Libbie Summers, A Food-Inspired Life, Rhubarb, Profiteroles, Recipes

Pastry Cream
makes about 3 ½ cups

Ingredients:
2 ½ cups milk
8 egg yolks
2/3 cup sugar
1/3 cup cornstarch
1 tablespoon vanilla paste
2 tablespoons butter

Directions
In a large heavy bottomed saucepan heat the milk on medium high heat until it starts to simmer. While the milk is heating whisk the egg yolks, sugar, vanilla paste and cornstarch together in a separate bowl. Temper the milk into the egg yolk mixture by slowly ladling a cup of the hot milk into the bowl and whisking constantly. When the egg yolks are tempered add to the pot. Whisk constantly until the pastry cream starts to thicken making sure it bubbles. Add in the butter. Strain through a wire mesh strainer to remove any lumps and allow to cool.

NOTE: Make sure to put plastic wrap directly onto the pastry cream when storing to prevent it from developing a skin.

Libbie Summers, A Food-Inspired Life, Rhubarb, Profiteroles, Recipes

Ginger Rhubarb Pie

Recipe and Styling by Libbie Summers
Photography by Chia Chong
Assisted by Candace Brower 

Rhubarb pie…yes! Ginger Rhubarb Pie…you bet!!

Libbie Summers, A Food-Inspired Life, Rhubarb, Pie, Recipe, Salted and Styled

Ginger Rhubarb Pie
serves 8

Ingredients:
1 prepared pie dough for a double crust pie (get our recipe HERE)
1⁄2 cup candied ginger
6 cups fresh rhubarb, sliced 1⁄4-inch thick on the diagonal (about 6 stalks)
2/3 cup light brown sugar
1/3 cup all-purpose flour
pinch of salt
pinch of ground cinnamon
1 egg mixed with 1 tablespoon water
1 tablespoon turbinado sugar (optional)

Directions:
On a lightly floured surface, roll out one half of the dough and drape over a 9-inch pie plate being careful not to stretch the dough. Allow the dough to loosely drape over the sides. Refrigerate while making filling.

In the bowl of a food processor fitted with the blade attachment, add the candied ginger and pulse until nearly pulverized (you can also chop finely with a knife).  Add the pulverized ginger, rhubarb, sugar, flour, salt and cinnamon to a large mixing bowl and toss to coat.

Preheat oven to 350 degrees F.

Place rhubarb filling in chilled pie shell and top with a lattice top pie crust (Learn how to do a lattice top pie crust HERE). Brush the top of the pie with the egg wash and sprinkle with the turbinado sugar if desired. Bake until the filling is bubbling and the crust is a rich golden brown (about 1 hour and 15 minutes). Let pie cool completely before slicing and serving.

Libbie Summers, A Food-Inspired Life, Rhubarb, Pie, Recipe, Salted and Styled

Libbie Summers, A Food-Inspired Life, Rhubarb, Pie, Recipe, Salted and Styled

Libbie Summers, A Food-Inspired Life, Rhubarb, Pie, Recipe, Salted and Styled

Inspired by Rhubarb

by Libbie Summers
Photography by Chia Chong

While most of the United States is buried in snow, we are harvesting the first spoils of Spring here in Savannah. This week we celebrate rhubarb in all its fashionable tartness. We’ve used it to make a puree, folded it into cream, “chutneyed” it, drank it with a little bubbly and captured its colors and history through an artist’s keen eye. Join us this week as we cut off the leaves and celebrate the stalk.

Libbie Summers, A Food-Inspired Life, Rhubarb

Libbie Summers, A Food-Inspired Life, Rhubarb

Irish Corned Beef and Cabbage Soup

By Libbie Summers for Terra’s Kitchen
Photography by Chia Chong

There always seems to be leftover corned beef and cabbage on St. Patrick’s Day –maybe it’s the alcohol consumption that reduces the appetite for chewable foods. For whatever reason, you’ll need something to do with your leftovers. This Corned Beef and Cabbage Soup recipe I did for the amazing meal kit delivery service Terra’s Kitchen is the perfect receptacle for any leftovers. It’s hearty yet somehow light and magically delicious.
Corned Beef and Cabbage Recipes, St. Patrick's Day Recipes, Soup Recipes, Libbie Summers, A food-inspired life
Irish Corned Beef and Cabbage Soup
serves 4-6

What you need:
2 tablespoons canola oil
1 small onion, diced
2 cups shredded carrots
2 cloves garlic, minced
1/4 teaspoon ground allspice
1/4 teaspoon dry mustard powder
1/2 teaspoon Kosher or flake sea salt
1/4 teaspoon coarsely ground black pepper
16 ounces roughly chopped cabbage (big chops!)
6 cups low sodium chicken broth
1 cup barley
1 lb. piece of prepared corned beef, cut into ¼-inch wide strips
Celery leaves for garnish, optional

What to do:
Read the rest of the recipe HERE

Good and Evil Chocolate Layer Cake

by Libbie Summers
Photography by Chia Chong

Careful, if you start baking this cake right now, it may not last until Friday.

Libbie Summers, A Food-Inspired Life, Chia Chong, Chocolate Cake, St. Patrick's Day, Savannah, Irish

Good and Evil Chocolate Layer Cake
(Irish Cream Frosting, Southern Praline Topping)
Serves 12-16

Ingredients:
2 cups all-purpose flour
1 3/4 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup BAILEYS® Coffee Creamers Original Irish Cream flavor
½ cup vegetable oil
2 eggs
1 teaspoon vanilla paste, can substitute 2 teaspoons extract
1 cup boiling water
Irish Cream Frosting (recipe to follow)
Southern Pralines, chopped (optional)

Directions:
Preheat oven to 350º F. Prepare five 9-inch cake pans by lining the bottoms with parchment paper and spraying with non-stick baking spray. Set aside.

In the bowl of a standing mixer fitted with a whisk attachment, add the flour, sugar, cocoa, baking powder, baking soda and salt. Whisk to combine. Add the coffee creamer, vegetable oil, eggs and vanilla paste and mix on medium speed until well incorporated. Reduce speed and add the boiling water. Increase speed to medium-high and beat for 1 minute.

Divide batter evenly between the pans and bake until the centers just bounce back (about 16-20 minutes). Remove from the oven and allow to cool completely before removing from the pan and frosting with the Irish Cream Frosting. Garnish with chopped pralines if desired.

Libbie Summers, A Food-Inspired Life, Chia Chong, Chocolate Cake, St. Patrick's Day, Savannah, Irish

Irish Cream Frosting
(yields about 5 cups, you won’t need all of it if you don’t frost the sides)

Ingredients:
2 cups (4 sticks) butter, at room temperature
6 to 8 cups confectioners’ sugar, sifted
1⁄2 teaspoon salt
1 tablespoon vanilla paste
2/3 cup BAILEYS® Coffee Creamers Original Irish Cream flavor

Directions:
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Reduce the speed to low and gradually add 6 cups of the confectioners’ sugar. Increase the speed to medium and add the salt, vanilla paste, and the coffee creamer. Beat for 2 minutes. If the frosting is too thin at this point, add more of the confectioners’ sugar, 1⁄2 cup at a time, and beat for 1 minute, until fully incorporated. If the frosting is too thick, add more of the coffee creamer, 1 tablespoon at a time, and beat for 30 seconds or until just combined. Refrigerate the frosting for 20 minutes before using. Frosting can be made ahead and stored in the refrigerator for up to 1 week.

Libbie Summers, A Food-Inspired Life, Chia Chong, Chocolate Cake, St. Patrick's Day, Savannah, Irish