tag:blogger.com,1999:blog-79649599131288148062024-02-21T18:22:14.082+08:00Biting Goodnesspixiehttp://www.blogger.com/profile/17755006895153936514noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-7964959913128814806.post-58566159719301570632009-05-27T16:43:00.006+08:002009-05-29T10:06:34.301+08:00Streudel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_E-Lte3np55re11oKCEQtL7ZtSjj5tDi3EUOE_DaUqkUKBPnXPUOkaFaeVMMO5hUJurICDWjxeLHqPCBCNjOCyMbeA7zEhREVfJb-wupphHEoiL7DjtTFKg42nJYHRbWrscx838ghX7w/s1600-h/IMG_0538.JPG" style="text-decoration: none;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family:Arial;font-size:13px;"><br /></span><img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_E-Lte3np55re11oKCEQtL7ZtSjj5tDi3EUOE_DaUqkUKBPnXPUOkaFaeVMMO5hUJurICDWjxeLHqPCBCNjOCyMbeA7zEhREVfJb-wupphHEoiL7DjtTFKg42nJYHRbWrscx838ghX7w/s400/IMG_0538.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340427597365365490" /></a><span class="Apple-style-span" style="color: rgb(68, 34, 0); font-style: italic; font-weight: bold; line-height: 14px; font-family:Tahoma;font-size:11px;">The May Daring Bakers’ challenge was hosted by <a href="http://linda.kovacevic.nl/">Linda of make life sweeter!</a> and <a href="http://cococooks.blogspot.com/">Courtney of Coco Cooks</a>. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.</span><p class="MsoNormal"><span style=" ;font-family:Arial;font-size:10pt;">What I really enjoy most about the Daring Bakers is that they take you out of your comfort zone and hurl challenges that are exactly that: tasks that push you to take that plunge and rise to the occasion.<span> </span>Well, this time, it was apple streudel and making the streudel dough by hand.<o:p></o:p></span></p><p class="MsoNormal"><span style=" ;font-family:Arial;font-size:10pt;">Although I’ve had my fair share of making different kinds of dough, I’ve always steered clear of streudel. Leave it to the pro pastry makers! <span> </span>First of all, it did seem exceedingly laborious. Secondly, the sheerness of the dough made me feel like my nails would always slice them with each pass.<span> </span>(Yes, despite my many forays in the kitchen, my nails remain long!)<o:p></o:p></span></p><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); font-style: italic; font-weight: bold; line-height: 14px; font-family:Tahoma;font-size:11px;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; line-height: normal; font-family:Arial;font-size:13px;">This dough however was surprisingly easy to work with, and was responsive the the faintest manipulations of the hand.<span> </span>It stretched to a rectangle of<span> </span>about 20x30. I turned out a well shaped, crusty streudel without a hitch.</span></span></div><div><span class="Apple-style-span" style=" ;font-family:Arial;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Arial;font-size:13px;">I went for a savory streudel and didn't have time to make another one but the apple streudel will find it's way into my kitchen very soon.</span></div><div><span class="Apple-style-span" style=" ;font-family:Arial;font-size:48px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;">I filled my streudel with pancetta, ricotta, almonds, portabello slices, oven roasted tomatoes and basil. This filling will also be a recurring theme in streudel!</span></span></div><div><span class="Apple-style-span" style=" ;font-family:Arial;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Arial;font-size:13px;">Check out the other daring bakers and their concoctions at the <a href="http://thedaringkitchen.com/">daring kitchen.</a></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCef_hjMOjWl68hjKxifvtcFc5JYbEr5nr0eFMtTPR9M8h3N53wQUiVffEM3BV6QDN_s-Km5S5s7zSFaphgTMSItjCusOfyZWgvNXpGcuuZzCwbgCjdeGQO3c1IYkbRA3LnXkKqbLWkX8/s1600-h/IMG_0535.JPG"><p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"></span></span></p> <!--EndFragment--> <img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCef_hjMOjWl68hjKxifvtcFc5JYbEr5nr0eFMtTPR9M8h3N53wQUiVffEM3BV6QDN_s-Km5S5s7zSFaphgTMSItjCusOfyZWgvNXpGcuuZzCwbgCjdeGQO3c1IYkbRA3LnXkKqbLWkX8/s400/IMG_0535.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340427586660560498" /></a><div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJqmloOm3EuOUBDVKkCvyGL2bGLc38DfpVr-7hltIkKJE-NO1GniYw3oad0UEVXEbz-Ehojtd5_uYdvHAYAZp9L0f-QhcS__vnbt4i59f-b4pdA-vY1BKwn8ww-_B65nfzijXeHy1I_Y/s1600-h/IMG_0534.JPG" style="text-decoration: none;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><br /></span></span><img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJqmloOm3EuOUBDVKkCvyGL2bGLc38DfpVr-7hltIkKJE-NO1GniYw3oad0UEVXEbz-Ehojtd5_uYdvHAYAZp9L0f-QhcS__vnbt4i59f-b4pdA-vY1BKwn8ww-_B65nfzijXeHy1I_Y/s400/IMG_0534.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340427581519545778" /></a><br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnvV0r0sq60-o1qGZ7FDuoZ42OTrLgwhyajByHDITPz041joPh3Dycoyss7mkWAKV7CV_ku7-IZMvB7F2L87IVlzwdId6gqhMrfBlLDTsJyZCg-l2fq21UfeCiBGMxGHk7djwSQltZzKU/s400/IMG_0522.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340426138531429474" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-OabEQa67-vp-NLxFn4t0p_Xq9IAdn10nTTinl4iFjoZSlJE3QQcKDvF7i6vyfGJDErGXWzXVYCbwGA1140EctUUAtzS5pwU4bDYPyyAoUP5MNXfg-ORFkxmpykAvCs7uY1c72BgMRA/s400/IMG_0525.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340426144567005970" /><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6lDThojkiAo2Yj_2ZEEeZLiyZ0BMKBocX5ISgw1r00tS8uyv7cmQ67UkRsdKSCaMEWOcv6SiNXdG_JQmkUSu_Kpo3QLh_RaR7yXUP3siZarft2uub_3l0yyXhWZgUusPfH5ZGiLSIsM/s400/IMG_0526.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340426151652369106" /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZfBEoD2fCBqJ20VxSUkphal1KeqbysvKnVuitQGr2lsP2raZkeR-afNSNc-dX5WhxDfDcjSuTSA7ujbqhVmv2OZ7mU5PLk_WzffNti5E7Ct_M4Rn4vAMTXPeNih086CvatHOSxwXDZU0/s400/IMG_0527.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340426156517747618" /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwj2JYY5XVj11L7j3CCjV6ZrP6muv6eth_eocmsyQOiezrT6f-WjRRNejxCClQlS7kggw6YK_ZGkXoJEyPUF9fEK4WEmkUxJbNMemKBZSGyUZdD11vGARaRo98n0E6tFyFExtoZVc1Lg/s400/IMG_0530.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340426162104614338" /><br /><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma;font-size:11px;"><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; ">(Please also read the tips and notes on the trial runs Courtney and I did. You'll find them below the recipes.)</p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><strong>Preparation time</strong><br />Total: 2 hours 15 minutes – 3 hours 30 minutes</p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; ">15-20 min to make dough<br />30-90 min to let dough rest/to prepare the filling<br />20-30 min to roll out and stretch dough<br />10 min to fill and roll dough<br />30 min to bake<br />30 min to cool</p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><strong>Apple strudel</strong><br />from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers</p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; ">2 tablespoons (30 ml) golden rum<br />3 tablespoons (45 ml) raisins<br />1/4 teaspoon ground cinnamon<br />1/3 cup plus 1 tablespoon (80 g) sugar<br />1/2 cup (1 stick / 115 g) unsalted butter, melted, divided<br />1 1/2 cups (350 ml) fresh bread crumbs<br />strudel dough (recipe below)<br />1/2 cup (120 ml, about 60 g) coarsely chopped walnuts<br />2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)</p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; ">1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.</p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; ">2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.</p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; ">3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.</p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; ">4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.</p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; ">5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.</p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><strong>Strudel dough</strong><br />from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers</p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; ">1 1/3 cups (200 g) unbleached flour<br />1/8 teaspoon salt<br />7 tablespoons (105 ml) water, plus more if needed<br />2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough<br />1/2 teaspoon cider vinegar</p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; ">1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.<br />Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.</p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; ">2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.<br />Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).</p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; ">3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.<br />Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.</p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; ">4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.</p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><strong>Tips</strong><br />- Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try;<br />- The tablecloth can be cotton or polyster;<br />- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;<br />- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;<br />- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.</p></span><br /><br /></div></div>pixiehttp://www.blogger.com/profile/17755006895153936514noreply@blogger.com12tag:blogger.com,1999:blog-7964959913128814806.post-33235560298716604192009-05-16T11:58:00.007+08:002009-05-25T14:16:23.943+08:00A Daring Cook Puts on her Toque!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtc0oyF_NCQzbwgzjB-fPG03fbyPH0CKZAGKS5ZF7W9hmt1yHxzvv-W1M4yW-7IyfvI1Oe20JfJoNo4JRoIIDShBMznpfiddtYmA4mocNQk3R3Gix4SHG8kJiOipT72BYLBOn2iwK6_mk/s1600-h/IMG_0503.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtc0oyF_NCQzbwgzjB-fPG03fbyPH0CKZAGKS5ZF7W9hmt1yHxzvv-W1M4yW-7IyfvI1Oe20JfJoNo4JRoIIDShBMznpfiddtYmA4mocNQk3R3Gix4SHG8kJiOipT72BYLBOn2iwK6_mk/s400/IMG_0503.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5336270104643506994" /></a><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica"><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma;"> <!--StartFragment--> </span></p><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma;"><p class="MsoNormal"><span style=" color: rgb(68, 34, 0); font-family:Tahoma;"><span class="Apple-style-span" style="font-size:small;">Okay, I don't have a toque but I would have wanted to wear one to herald the birth of the DARING COOKS! </span><a href="http://llcskitchen.blogspot.com/"><span style="text-decoration:none; text-underline:none"><span class="Apple-style-span" style="font-size:small;">Liz</span></span></a><span class="Apple-style-span" style="font-size:small;"> and </span><a href="http://www.creampuffsinvenice.ca/"><span class="Apple-style-span" style="font-size:small;">Ivonne</span></a><span class="Apple-style-span" style="font-size:small;"> have done it again! Not only have they produced a spanking new website, the </span><a href="http://www.thedaringkitchen.com/"><span style="text-decoration: none;text-underline:nonecolor:#0011F2;"><span class="Apple-style-span" style="font-size:small;">daring kitchen</span></span></a><span class="Apple-style-span" style="font-size:small;"> they also improved the concept and introduced the daring cooks! Now we won’t only delight you with baked goodies but just about anything that can and will come out of a kitchen!</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style=" color: rgb(68, 34, 0); font-family:Tahoma;"><span class="Apple-style-span" style="font-size:small;">To start off the group, Liz and Ivonne hosted the very first Daring Cooks challenge with a very interesting choice---Ricotta Gnocchi.</span><span style="mso-spacerun: yes"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">I’ve tried my hand at making both Gnocchi (potato) and Ricotta and the combination made me swoon.</span><span style="mso-spacerun: yes"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style=" color: rgb(68, 34, 0); font-family:Tahoma;"><span class="Apple-style-span" style="font-size:small;">I tried a recipe for ricotta given by </span><a href="http://audaxartifex.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">Audax Artiflex</span></a><span class="Apple-style-span" style="font-size:small;"> using skim milk powder. The ricotta turned out quite dry and nice but the taste of my skim milk was not to my liking.</span><span style="mso-spacerun: yes"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">I decided to make Ricotta using whole milk in the recipe from </span><a href="http://www.epicurious.com/recipes/food/views/Fresh-Homemade-Ricotta-234282"><span class="Apple-style-span" style="font-size:small;">Epicurious</span></a><span class="Apple-style-span" style="font-size:small;">. This had a wonderfully mild flavor and delicate texture. I let it drain for 24 hours.</span><span style="mso-spacerun: yes"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">This was not enough.</span><span style="mso-spacerun: yes"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">I ended up with a fabulous tasting ricotta that was too wet to make gnocchi.</span><span style="mso-spacerun: yes"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">I had to alter the recipe as I was serving it for dinner.</span><span style="mso-spacerun: yes"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">I found </span><a href="http://www.epicurious.com/recipes/food/views/Ricotta-Gnocchi-242001"><span class="Apple-style-span" style="font-size:small;">another recipe</span></a><span class="Apple-style-span" style="font-size:small;"> that integrated flour into the dough.</span><span style="mso-spacerun: yes"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">This formed well however the taste of the ricotta was altered by the introduction of the flour.</span><span style="mso-spacerun: yes"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">I’ll try making it again with ricotta that I will drain for 48 hours!</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style=" color: rgb(68, 34, 0); font-family:Tahoma;"><span class="Apple-style-span" style="font-size:small;">For the sauce, I sautéed some portabello and button mushrooms in olive oil, bay leaves and thyme.</span><span style="mso-spacerun: yes"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">I also cooked some spinach sous-vide with butter and nutmeg.</span><span style="mso-spacerun: yes"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">I layered these on with some prosciutto and grated parmesan and decorated them with organic flowers.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style=" color: rgb(68, 34, 0); font-family:Tahoma;"><span class="Apple-style-span" style="font-size:small;">Buon appetito!</span><o:p></o:p></span></p> <p class="MsoNormal"><o:p> </o:p></p> <!--EndFragment--> <h1 style=" line-height: 1.3em; margin-top: 0px; margin-bottom: 0.5em; font-family:'Arial Narrow', Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size:medium;">Zuni Ricotta Gnocchi</span></h1></span><p></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Source: From </span></span><a href="http://www.amazon.com/gp/product/0393020436/ref=s9_sims_gw_s1_p14_t1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-1&pf_rd_r=0X6V0JME86WMSMGEW1GB&pf_rd_t=101&pf_rd_p=470938131&pf_rd_i=507846" style="text-decoration: none; color: rgb(170, 0, 18); "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">The Zuni Café Cookbook.</span></span></a></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Yield: Makes 40 to 48 gnocchi (serves 4 to 6)</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Prep time: Step 1 will take 24 hours. Steps 2 through 4 will take approximately 1 hour.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><strong><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Equipment required:</span></span></strong></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">- Sieve<br />- Cheesecloth or paper towels<br />- Large mixing bowl<br />- Rubber spatula<br />- Tablespoon<br />- Baking dish or baking sheet<br />- Wax or parchment paper<br />- Small pot<br />- Large skillet<br />- Large pan or pot (very wide in diameter and at least 2 inches deep)</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><strong><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">For the gnocchi:</span></span></strong></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">1 pound (454 grams/16 ounces) fresh ricotta (2 cups)<br />2 large cold eggs, lightly beaten<br />1 tablespoon (1/2 ounce) unsalted butter<br />2 or 3 fresh sage leaves, or a few pinches of freshly grated nutmeg, or a few pinches of chopped lemon zest (all optional)<br />½ ounce Parmigiano-Reggiano, grated (about ¼ cup very lightly packed)<br />about ¼ teaspoon salt (a little more if using kosher salt)<br />all-purpose flour for forming the gnocchi</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><strong><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">For the gnocchi sauce:</span></span></strong></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">8 tablespoons (227 grams/1/4 pound/4 ounces) butter, sliced<br />2 teaspoons water</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><strong><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Step 1 (the day before you make the gnocchi): Preparing the ricotta.</span></span></strong></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal; "></span></span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">If the ricotta is too wet, your gnocchi will not form properly. In her cookbook, Judy Rodgers recommends checking the ricotta’s wetness. To test the ricotta, take a teaspoon or so and place it on a paper towel. If you notice a very large ring of dampness forming around the ricotta after a minute or so, then the ricotta is too wet. To remove some of the moisture, line a sieve with cheesecloth or paper towels and place the ricotta in the sieve. Cover it and let it drain for at least 8 hours and up to 24 hours in the refrigerator. Alternatively, you can wrap the ricotta carefully in cheesecloth (2 layers) and suspend it in your refrigerator for 8 to 24 hours with a bowl underneath to catch the water that’s released. Either way, it’s recommended that you do this step the day before you plan on making the gnocchi.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><strong><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Step 2 (the day you plan on eating the gnocchi): Making the gnocchi dough.</span></span></strong></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">To make great gnocchi, the ricotta has to be fairly smooth. Place the drained ricotta in a large bowl and mash it as best as you can with a rubber spatula or a large spoon (it’s best to use a utensil with some flexibility here). As you mash the ricotta, if you noticed that you can still see curds, then press the ricotta through a strainer to smooth it out as much as possible.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Add the lightly beaten eggs to the mashed ricotta.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Melt the tablespoon of butter. As it melts, add in the sage if you’re using it. If not, just melt the butter and add it to the ricotta mixture.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Add in any flavouring that you’re using (i.e., nutmeg, lemon zest, etc.). If you’re not using any particular flavouring, that’s fine.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Add the Parmigiano-Reggiano and the salt.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Beat all the ingredients together very well. You should end up with a soft and fluffy batter with no streaks (everything should be mixed in very well).</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><strong><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Step 3: Forming the gnocchi.</span></span></strong></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal; "></span></span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Fill a small pot with water and bring to a boil. When it boils, salt the water generously and keep it at a simmer. You will use this water to test the first gnocchi that you make to ensure that it holds together and that your gnocchi batter isn’t too damp.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">In a large, shallow baking dish or on a sheet pan, make a bed of all-purpose flour that’s ½ an inch deep.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">With a spatula, scrape the ricotta mixture away from the sides of the bowl and form a large mass in the centre of your bowl.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Using a tablespoon, scoop up about 2 to 3 teaspoons of batter and then holding the spoon at an angle, use your finger tip to gently push the ball of dough from the spoon into the bed of flour.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">At this point you can either shake the dish or pan gently to ensure that the flour covers the gnocchi or use your fingers to very gently dust the gnocchi with flour. Gently pick up the gnocchi and cradle it in your hand rolling it to form it in an oval as best as you can, at no point should you squeeze it. What you’re looking for is an oval lump of sorts that’s dusted in flour and plump.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Gently place your gnocchi in the simmering water. It will sink and then bob to the top. From the time that it bobs to the surface, you want to cook the gnocchi until it’s just firm. This could take 3 to 5 minutes.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">If your gnocchi begins to fall apart, this means that the ricotta cheese was probably still too wet. You can remedy this by beating a teaspoon of egg white into your gnocchi batter. If your gnocchi batter was fluffy but the sample comes out heavy, add a teaspoon of beaten egg to the batter and beat that in. Test a second gnocchi to ensure success.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Form the rest of your gnocchi. You can put 4 to 6 gnocchi in the bed of flour at a time. But don’t overcrowd your bed of flour or you may damage your gnocchi as you coat them.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Have a sheet pan ready to rest the formed gnocchi on. Line the sheet pan with wax or parchment paper and dust it with flour.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">You can cook the gnocchi right away, however, Judy Rodgers recommends storing them in the refrigerator for an hour prior to cooking to allow them to firm up.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><strong><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Step 4: Cooking the gnocchi.</span></span></strong></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Have a large skillet ready to go. Place the butter and water for the sauce in the skillet and set aside.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">In the largest pan or pot that you have (make sure it’s wide), bring at least 2 quarts of water to a boil (you can use as much as 3 quarts of water if your pot permits). You need a wide pot or pan so that your gnocchi won’t bump into each other and damage each other.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Once the water is boiling, salt it generously.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Drop the gnocchi into the water one by one. Once they float to the top, cook them for 3 to 5 minutes (as in the case with the test gnocchi).</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">When the gnocchi float to the top, you can start your sauce while you wait for them to finish cooking.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Place the skillet over medium heat and melt the butter. Swirl it gently a few times as it melts. As soon as it melts and is incorporated with the water, turn off the heat. Your gnocchi should be cooked by now.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">With a slotted spoon, remove the gnocchi from the boiling water and gently drop into the butter sauce. Carefully roll in the sauce until coated. Serve immediately.</span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><em><strong><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Freezing the gnocchi:</span></span></strong><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"> If you don’t want to cook your gnocchi right away or if you don’t want to cook all of them, you can make them and freeze them. Once they are formed and resting on the flour-dusted, lined tray, place them uncovered in the freezer. Leave them for several hours to freeze. Once frozen, place them in a plastic bag. Remove the air and seal the bag. Return to the freezer. To cook frozen gnocchi, remove them from the bag and place individually on a plate or on a tray. Place in the refrigerator to thaw completely. Cook as directed for fresh gnocchi.</span></span></em></p><p></p><p></p><p></p><p></p><p></p><p></p>pixiehttp://www.blogger.com/profile/17755006895153936514noreply@blogger.com6tag:blogger.com,1999:blog-7964959913128814806.post-19182774291523067832009-04-27T08:28:00.005+08:002009-04-27T08:31:55.145+08:00White Chocolate Cheesecake<span class="Apple-style-span" style="font-size: medium;"><br /></span><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Times;"><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrKLKcVcdis1Oehyphenhyphen1PtJaSAddiSMtpCE0n4AkEW9Zfm9nK-L6lM_GNpnBoMffQm5NVnnOx5jDIIoAQsHAMJpUCM6Rn3Yyx0NpTkTAWIKhcl_yhsk0BrGWyXx8-s_N2uh-IFe5Xog2SVE/s1600-h/IMG_0410.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrKLKcVcdis1Oehyphenhyphen1PtJaSAddiSMtpCE0n4AkEW9Zfm9nK-L6lM_GNpnBoMffQm5NVnnOx5jDIIoAQsHAMJpUCM6Rn3Yyx0NpTkTAWIKhcl_yhsk0BrGWyXx8-s_N2uh-IFe5Xog2SVE/s400/IMG_0410.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329158631984132946" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 400px; height: 300px; " /></a><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; "><br /></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><br /></span><span class="Apple-style-span" style="color: rgb(68, 34, 0); font-weight: bold; line-height: 14px; font-family:Tahoma;"><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.<br /></span></div></span><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); font-weight: bold; line-height: 14px; font-family:Tahoma;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma;"><span class="Apple-style-span" style="font-size: medium;">I love cheesecake: New York, lighter cream cheesecakes, baked ones, unbaked ones, cake based ones, graham cacker crusted ones, oreo crusted, cream topped, sour cream topped, fruit topped, name it, I LOVE IT! </span></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma;"><span class="Apple-style-span" style="font-size: medium;">Given all the varieties of cheesecake, it was difficult to choose what to do for this daring baker challenge. I ended up with a white chocolate cheesecake with strawberries and cream. I always liked white chocolate cheesecakes but I usually make t quite light. This time, Abbey's recipe was a dense heavy but creamy texture that complemented the 8 oz of melted white chocolate couverture that I added to it. I also excluded the lemon. </span></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma;"><span class="Apple-style-span" style="font-size: medium;">It was an absolute dream. The white chocolate just added a hint of a surprise-a tinge of sweetness to counter the tang of the cream cheese. Top it with strawberries and it couldn't be More perfect! THANK YOU JENNY from </span><a href="http://jennybakes.blogspot.com/"><span class="Apple-style-span" style="font-size: medium;">JennyBak</span></a><a href="http://jennybakes.blogspot.com/"><span class="Apple-style-span" style="font-size: medium;">es.com</span></a><a href="http://jennybakes.blogspot.com/" title="JennyBakes.com" style="text-decoration: none; color: rgb(170, 0, 18); "><span class="Apple-style-span" style="font-size: medium;"> </span></a><span class="Apple-style-span" style="font-size: medium;">for another great challenge! </span></span></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXzoh4_icjdps4WbiYotalNfRqOQRNy7cAmz5RCRFOqQio2bKr5jj7sPgJ6qesMEgW88UiU6GHDhw6qdLN_lFfwDUc1-89mAUzYS9TPWUYTJNhpA53RuujIlgVwTyiDAuFP42wDs_Ee6s/s320/IMG_0414.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329161800907260482" /><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); font-family: Tahoma; line-height: 14px;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); font-family: Tahoma; line-height: 14px;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); font-family: Tahoma; line-height: 14px;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); font-family: Tahoma; line-height: 14px;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); font-family: Tahoma; line-height: 14px;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); font-weight: bold; line-height: 14px; font-family:Tahoma;font-size:11px;"><span class="Apple-style-span" style="font-weight: normal; "><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size: 16px; font-weight: bold;"><br /></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size: 16px; font-weight: bold;"><br /></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><strong><span class="Apple-style-span" style="font-size: medium;">Abbey's Infamous Cheesecake:</span></strong></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size: medium;">crust:<br />2 cups / 180 g graham cracker crumbs<br />1 stick / 4 oz butter, melted<br />2 tbsp. / 24 g sugar<br />1 tsp. vanilla extract</span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size: medium;">cheesecake:<br />3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature<br />1 cup / 210 g sugar<br />3 large eggs<br />1 cup / 8 oz heavy cream<br />1 tbsp. lemon juice<br />1 tbsp. vanilla extract (or the innards of a vanilla bean)<br />1 tbsp liqueur, optional, but choose what will work well with your cheesecake</span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size: medium;">DIRECTIONS:<br />1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.</span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size: medium;">2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.</span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size: medium;">3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.</span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size: medium;">4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.</span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-size: medium;">5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.</span></p></span></span></div></div></span></div>pixiehttp://www.blogger.com/profile/17755006895153936514noreply@blogger.com16tag:blogger.com,1999:blog-7964959913128814806.post-35082370260998794162009-02-28T00:32:00.008+08:002009-02-28T12:05:34.221+08:00Chocolate Decadence<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3Uli2ZxTXiTY0uqcSWC-OAXoe7GgTVTnrw-wMsaTbdUnZ7XdWGCUqnVTdsKtat-c-WcQtngknJqhVTrEZrFWdCjAJcKvYmpvivNKRW1_pDDMkRH0ftVqBcEEJHtTV6_11imWkHeKc5k/s1600-h/IMG_0363.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3Uli2ZxTXiTY0uqcSWC-OAXoe7GgTVTnrw-wMsaTbdUnZ7XdWGCUqnVTdsKtat-c-WcQtngknJqhVTrEZrFWdCjAJcKvYmpvivNKRW1_pDDMkRH0ftVqBcEEJHtTV6_11imWkHeKc5k/s400/IMG_0363.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5307517464940582914" /></a><span class="Apple-style-span" style="color: rgb(255, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family: arial;">The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.</span></span></span><div><span class="Apple-style-span" style="color: rgb(255, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family: arial;">We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.</span></span></span></div><div><br /></div><div>I love flourless chocolate cakes. They are quick to make/bake, and deliciously sinful. Once you find a good recipe, you just keep using it. Then because of the daring bakers, I had to make this one---and now there's no looking back. This is the GEM of all recipes. It's simplicity of ingredients makes it pure goodness. Three ingredients are all it takes: Chocolate gives it flavor, butter gives it an intense moistness and the eggs give it texture. </div><div><br /></div><div>I had just purchased a silicone pyramid mould and so I baked my cake in this shape in lieu of hearts. The dark chocolate couverture</div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 333px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuXS6w_CFry7qK5ZOFi2UTJauWwx7kzsP7EWx1SsZQt836nwkZ10s6Osc89BqqPhwGhlEtwztrDPFAZJEBZ9mahmkIyxlYKJ7RnD4Iz4exCARN2XrxMr2Bg9rxsAw4i-D5WRLzlWmRRc/s400/IMG_0374.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5307521532089368530" />cake was served with vanilla ice cream and caramel sauce. I also wanted to play with some chocolate transfers so I covered one cake with pure chocolate. <div><br /></div><div>This cake was so good I had to make it twice---the first didn't even get photographed! </div><div><br /></div><div>Thanks to <a href="http://www.wmpesblog.blogspot.com/">Wendy</a> and <a href="http://www.dad-baker.blogspot.com/">Dharm</a> for a great challenge!</div><div><br /></div><div>CHOCOLATE VALENTINO </div><div>16 oz (454 g) chocolate , roughly chopped</div><div>1/2 cup + 2 Tablespoons (146 g) unsalted butter</div><div>5 large eggs separated</div><div><br /></div><div>1. Melt chocolate and butter on top of a double broiler, stirring often. </div><div>2. While chocolate is cooling, line your pan with parchment and butter.</div><div>3. Place whites in a bowl. Whip egg whites till stiff peaks form (do not over-whip or cake will be dry).</div><div>4. Beat yolks together in a different bowl. Add to cooled chocolate.</div><div>5. Fold in 1/3 of the egg whites into the chocolate mixture and follow with the remaining 2/3 whites. Fold until no whites remain without deflating the batter.</div><div>6. Pour batter into prepared pan 3/4 full and bake at 375F/190C</div><div>7. Bake for 25 minutes. Cool on a rack for 10 minutes and unmold.</div><div><br /></div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVK3fwilrDEsAmLiTbYqia8SON1g-6sCXLI2gdKTTTykDCNVgDuTD4IlllbYf0bwJuCNwWTl67gRO_n0PMYPHdd_dgcm8LmhK7V4MVD2mV1baWtGFxkBmsr6ruerD0YvfFKMF7FcJDElU/s320/IMG_0361.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5307525226783300226" /></div><div>VANILLA ICE CREAM adapted from David Lebovitz</div><div>1 cup whole milk<br /></div><div>1/2 cup sugar</div><div>2 cups cream</div><div>1 vanilla bean split in half</div><div>6 egg yolks</div><div><br /></div><div>1. Heat milk, sugar and 1 cup cream and vanilla bean. Remove from heat and let steep for 30 minutes. </div><div>2. Whisk egg yolks. Slowly add milk mixture to the yolks. Return to heat and stir until the custard coats the back of a spoon.</div><div>3. Place remaining 1 cup cream in a bowl and set a mesh strainer above it. Pour the egg mixture into the cream. Refrigerate and then freeze according to manufacturer's instruction.</div><div><br /></div><div><br /></div>pixiehttp://www.blogger.com/profile/17755006895153936514noreply@blogger.com18tag:blogger.com,1999:blog-7964959913128814806.post-12261714291720291412009-01-29T00:01:00.001+08:002009-01-29T00:01:00.977+08:00Twirling Tuiles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7wNhS_suUqdScBrxQRC3MNfhQz7WEE6UcgwzrZ_UuuXRRn-_CtVI8LJfHyDf1C343PK3d1naFYho7WHk8kR-d4fpN9F4E1VMxctNtzRyL7lSr2VhNswC4KY5ACaxMNc4D9MEV_QSegi4/s1600-h/IMG_0226_2.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7wNhS_suUqdScBrxQRC3MNfhQz7WEE6UcgwzrZ_UuuXRRn-_CtVI8LJfHyDf1C343PK3d1naFYho7WHk8kR-d4fpN9F4E1VMxctNtzRyL7lSr2VhNswC4KY5ACaxMNc4D9MEV_QSegi4/s320/IMG_0226_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5296288604870606434" /></a>Daring bakers are twirling tuiles in January and from what I've seen, the results will make your head spin in amazement! This month's challenge is brought to us by Karen of <a href="http://www.bakemyday.blogspot.com/">Bake My Day</a> and Zorra of <a href="http://kochtopf.twoday.net/">1x umruehren bitte aka Kochtopf</a>. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.<div><br /></div><div>Though relatively easy to make, one would think, it was a little tricky. I opted to make the savory tuiles (from "the French Laundry Cookbook" by Thomas Keller) flavored with cracked black pepper and topped with smoked salmon and avocado to serve as appetizers for a dinner i was hosting. I also served an olive oil ice cream so I had spare egg whites around the kitchen. First No-No! I don't think day old egg really work, perhaps with the exception of the macarron which I've not dared to try yet...</div><div><br /><div>The first batch I made already had a texture that didn't spread very well. Though it didn't, I felt it was separating or liquefying and needed some 'kelvinating' 911. Then every single piece broke as I tried to roll it over a makeshift tin foil cornet mould. Figuring on the eggs as the culprit, I cracked another two eggs and whipped up a second batch. These tuiles came out much better, formed easily and were devoured easily too! </div><div><br /></div><div>Thank you to Karen and Zorra for a great spin!</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LZRt84XwzFQWyLUnP9A2n64lyjT_x56jOajcdzAOjY4a-BzgHeiDsWYniN5rot7wdXXSHjg8zY_NWEJf6SSxKLXDtmoN6PLaiaucxim6o7l9WirM6hRlB5VLa-gAkrvqk50GLJQbjUU/s400/IMG_0223.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5296306528466881314" /></div><div>SAVORY TUILES adapted from Thomas Keller</div><div><br /></div><div>1/4 Cup + 3 tablespoons (65 g) all purpose flour</div><div>1 tablespoon plus 1 teaspoon sugar</div><div>1 teaspoon kosher salt (2/3 teaspoon table salt)</div><div>8 tablespoons unsalted butter, softened but cool to the touch</div><div>2 large egg whites, cold</div><div>cracked black pepper</div><div><br /></div><div>In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the butter until it is completely smooth and mayonnaise like in texture. Using a spatula, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, until batter is creamy.</div><div><br /></div><div>Preheat oven to 400 degrees F.</div><div><br /></div><div>Make a 4" hollow circular stencil. Place the stencil on the silpat and spread batter in an even layer. There should be no holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have moulds or to fill the silpat. Sprinkle with freshly cracked black pepper.</div><div><br /></div><div>Place silpat on a heavy baking sheet and bake for about 4 minutes until batter is set and you see it ripling from the heat. The cornets may have browned in some areas but they will not be evenly browned. </div><div><br /></div><div>Open the oven door and place the baking sheet on the door.***This will help keep the cornets warm as you roll them to prevent them from becoming too stiff to roll. Flip a cornet over the sheet pan and place a 4 1/2 inch cornet mould at the bottom of the round. If you are right handed, you will want the narrow side to your left. The tip of the mould should touch the lower left edge (7 o'clock) of the cornet.</div><div><br /></div><div>Fold the bottom of the cornet and around the mould. Arrange the cornets, seam side down on the pan so they lean against each other to prevent rolling. Bake for another 2-3 minutes until cornets are golden brown. Remove from oven and cool for 30 seconds or so.</div><div>Gently remove the cornets from the moulds and cool for several minutes on a paper towel. Stores up to 2 days in an airtight container.</div><div><br /></div><div>SMOKED SALMON AND AVOCADO FILLING</div><div>100g finely diced smoked salmon</div><div>1 small ripe avocado</div><div>olive oil</div><div>lemon juice</div><div>salt </div><div>pepper</div><div><br /></div><div>combine all ingredients just before serving and scoop into the cornets. Garnish with chives. I served my cornets in little glasses on a bright plate. Enjoy!</div></div>pixiehttp://www.blogger.com/profile/17755006895153936514noreply@blogger.com22tag:blogger.com,1999:blog-7964959913128814806.post-54779924657712158622008-10-30T01:50:00.006+08:002009-01-28T19:38:59.713+08:00There's more to life than being a pizzaiolo...<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxS7FRS67PBYMpL5vdwgf5FtVgWyhx055yFOz_RWr9mS8d68SNT2pAkxYBGSqvn1X0Ye1S1hXg5FcCkQOlHY1KlLCxfIKzQByE_oMTBCp7V_z2GTyBMedpLnm8a8xUfZfbuQBIkoQeaEg/s320/IMG_4435_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5262639276414349058" /><br />So I tell myself, after trying it once and wasting a good piece of dough... So I quit! <div>A cop out i know...</div><div>Pizza however, without the tossing, is a worthwhile endeavor... and truly produces great results. I started trying to make my own pizza dough about three years ago and I've never stopped making it since. Sometimes I have pizza parties where most of the night I'm just by the oven, loading and unloading freshly baked pizzas which are the absolute best!</div><div>So when Rosa of <a href="http://www.rosas-yummy-yums.blogspot.com/">Rosa's Yummy Yums</a> proposed <a href="http://peterreinhart.typepad.com/">Peter Reinhart's</a> pizza dough from the <a href="http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688">Bread Baker's Apprentice</a> I was all for it!</div><div>I made one pizza with a tomato sauce base, italian sausage, portabello mushrooms, onions, mozzarella and basil. The other pizza had pesto as the base, then topped with prosciutto, pears, gorgonzola, and mozzarella. The third pizza was smeared truffle oil then portabello, onions, taleggio and oregano. </div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Tv-uxyS-HeulPczDwbIphtbAbvuDu7jjc82PxCx7jpxUDAYbQLsG_9pq_g8N3H6LEPjVvOqizy8FjPlM7Uw_EczYBj8exqfK0Zf3NNnXOMuG9MsohbvLcw3PpCQyQ-YBjpk8iPCTb-I/s320/IMG_4420_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5262640638035573106" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Okay, I'm going to make more of this on the weekend and I'll give the hand toss another go...</div><div style="text-align: center;">Thank you to Rosa for an excellent challenge and you can get the recipe for the dough <a href="http://www.rosas-yummy-yums.blogspot.com/">here</a>.</div><div><br /></div><div><br /></div><div><br /></div>pixiehttp://www.blogger.com/profile/17755006895153936514noreply@blogger.com8tag:blogger.com,1999:blog-7964959913128814806.post-53427518024587396102008-10-06T19:44:00.056+08:002008-10-08T13:40:29.762+08:00My birthday dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizgbGjxVkDrb-m1EtVWHmm4ji_irxOui75T7kPgWWLWhwQYoKwIK-t5ZgIB0o0qjQyBr-JHSWIsjvAMOahU2gshJJ4odAJre-OwoCZPrKvpR7FDBkoHUQ-xYC2lyI9z4GFjPlWpQFjaHc/s1600-h/invite+1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizgbGjxVkDrb-m1EtVWHmm4ji_irxOui75T7kPgWWLWhwQYoKwIK-t5ZgIB0o0qjQyBr-JHSWIsjvAMOahU2gshJJ4odAJre-OwoCZPrKvpR7FDBkoHUQ-xYC2lyI9z4GFjPlWpQFjaHc/s320/invite+1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5254009076100393682" /></a>I like to make things immensely difficult for myself, almost killing myself every year right around the time of my birthday and it isn't about growing older and obviously I am not getting wiser either! At least not in this respect....Almost every year, I throw a theme dinner party for my birthday. A month before I already prepare my invitation and I have my menu and table setting practically planned out. I usually give my friends this time to get their costumes together.<div style="text-align: center;"><br /></div><div>Sounds like fun right? It is, but all the behind-the-scenes work keeps me up many nights labouring away for one night's glory. It's well worth it, especially with my friends who do go the distance with me. That's what I tell myself whenever my feet start to throb!</div><div><div style="text-align: center;"><br /></div><div>Through the years, I've gone through most of the world's cuisines. Those were the years when the food dictated the theme. Then it all changed. I could no longer think of a cuisine to do. The creativity kicked in and I started doing things the other way around. I developed a theme first and then the food followed. It was quite liberating and challenging. Most of what I was coming up with were reinterpretations of classics, of course based on ideas already thrown around by extremely talented blogger chefs all over the web. </div><div style="text-align: center;"><br /></div><div>Last year I did a Zodiac party. This year I wanted to up the ante so I decided to go with artists.</div><div style="text-align: center;"><br /></div><div>My invitation got a lot of oohs and ahhs but I got a lot of complaints regarding the level of difficulty of the theme and was told that interpretations should be allowed. Then came the barrage of hilarious characters: (the non-Filipinos may not understand some of these) Raggedy Andy Warhol, Cherry Pie Picasso, Mango Van Gogh, Tenga ng Degas, Matisse Tessoro, Jonathan Livingston Chagall and Star for all Cezanne... </div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhFUO_pD0c_emcdHdUANqlghjZGs40006D6HubqMPJVHSAPT6ThSxR05YL-ccWJq7YFdqGHwNHMm9Y6HBoW0TW5VKFQijrnl1DgpjDhPduX5vmnbc4VQ6791_VzvsFAbuLq0ptNzBQyI/s400/IMG_5180_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5254227294774510082" /></div><div>But after all that, they actually came in great costumes! We had Degas (okay, wrong pigmentation, no facial hair and hat but that Jigs just didn't wear an old costume gives this three thumbs up! Thank god for his girlfriend!), Degas' ballerina (Oona, who lends all credibilty to Jigs!), Andy Warhol (Raggedy pants, Troy!), Jackson Pollock (Poor Jay, we had just drizzled what I thought was quick dry embossed paint on his tee only to find out it took 12 hours to dry!), Manet's Olympia (yours truly), the bride of Chagall (Why no goat, Suzy?) and my friend Jojo who came as an Easel (another three thumbs up for the effort! He hates costumes!)</div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9dsoHDbsBPAizHb50auOXZCZai5dJIeq5lm1o9kMieB6Ojce13C_Hq2xrhVujsX38JEezC-9IrbNsurJesNsmyE8siWwbIC3mPARHj5f4yBFayzTAkPZ12daKqT2MhaP299YRgnl1wQ/s320/IMG_5153.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5254648478962986866" /><div style="text-align: center;"><br /></div><div>Once I got my theme lined up, I started to think of how to present it</div><div>throughout the dinner. I wanted art, color and composition to really be central to my table setting. I decided to paint 10x14" canvasses in different colors arranging them according to the color wheel. These were both placemats and thank you cards. Each place setting was marked by an easel I had made from cardboard and on these I laid out the place cards. My centerpiece was simply a floral arrangement of red carnations, yellow Lisianthus, hydrangeas and mini gourds that had a nature-morte feel to it.</div><div><br /></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj931gAxVYpudX3tN3RvxfFR4nV_tQFORGzq_6Qa8rvX4-nMa3MwdFlbXbp9TfaPaZCN7Eeo2EUYwxeYMPOPGOjpRs5ALZuMJ6qeXV0NJXdxhzx6PNwMQKZnRPO4zcLHwEHj_bTzoxYuVU/s200/menu.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5254218984464634466" /><div>The menu cards were simplified. No explanations were made. I just indicated the course and the artist who inspired the the direction so as not to give anything away. I wanted my guests to be able to discern why I had paired the artist with a particular course. </div><div style="text-align: center;"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xe4xVYZlcweskZ0oeNFNqJZPEZVS3IkQcLu6tfk__6NtHFG4kIUbVo1v9Mjh3ejVa2cH2rw1vHwMys-jEWj3sOkZsSMnFtVFj-47SbWNk5JQI7CUlOjwBxoQMOOi-lSbRAbeAHwZwfI/s200/IMG_5197_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5254227545655474978" /></div><div></div><div><br /></div><div>For the appetizer, the Sunflowers of Van Gogh was my jump-off point. I opted to make an <a href="http://www.epicurious.com/recipes/food/views/SEA-URCHIN-MOUSSE-WITH-GINGER-VINAIGRETTE-232779">uni (sea urchin) mousse</a> with some fish roe. The Uni was difficult to find as a storm had just hit the Philippines. I found it though through trips to 10 different stores. Perseverance pays off!!! And to boot, I found a fresh delivery. It made an excellent and sweetly delicate mousse. </div><br /><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpNWQdiARG3nYYTew97QQB7KO5_X7ak1adJuvyzMKJFtxy50YuQuqjR6vff7rhvUMfgJ4CrWuoWNczjrsSVQOqit0uf1a2s5Q7tKzym__y7YTRE9xT03j9bc4ksA_b8SC9XWDC5GDlSs/s320/IMG_5167_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5254221672205587346" /><div>I followed this with a Cream of Portobello that I had made with a subtle but rich vegetable broth. The broth actually heightened the taste of the mushrooms---much more so than if i had used water or YIKES a chicken cube!</div><div style="text-align: center;"><br /></div><div>I could not scan a label of a new campbell's soup can as they look slightly different today than they did when Andy Warhol painted them so I tried as best I could to replicate them on photoshop. My font wasn't quite right but it got the soup across! My friend Troy came as Andy Warhol and we had a hoot having him pose</div></div><div> with his "creation!"<div style="text-align: center;"><br /></div><div>The next course was the Salad and my inspiration</div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh0tUCI-6I18Si4r2HkrxZcCKh84nc8hvHOyPSYFKsihvlHbSbmiruZF-GAymUOWu24_mHPtdPVebnQ2Z7F6ktRrInmKI9_2cG4EGsUsCHKoJA2CkIJ08gCJT8iCZDcD_3VLON6jhcsvk/s200/IMG_5169.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5254062515304371426" /> came from Picasso. I had always wanted to make a puff ball with a salad hidden like a <div>treasure inside as described by Richard Bertinet in his book, <a href="http://www.amazon.co.uk/Dough-Simple-Contemporary-Bread-free/dp/1856266109">Dough</a>. But how to do the puff ball and connect it to an artist? Painting picasso's dove of peace on the puff! There is no more profound explanation than it was pretty... </div><div style="text-align: center;"><br /></div><div>The next course fish, proved to be tricky. Color was the primary association here and Rothko was the artist. I had one guest, Carlo, who was allergic to crustaceans so my original idea of a lobster bisque en gelee would have had one fatality!</div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHHdN0p6eR5Jbf3g1_aDZnaV5miqWvS7RkvLPjJnu2nYKQWdz3kpE6vKN61IVW3jJYjo629p_7D028pPvX_gbpEN5ksf-jsAz6qH4D072Kke_dha7lCfUmEq7Xr81DG0OkeqJEwaXYYqA/s200/IMG_5199.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5254213588951108466" /><div>I opted to do a Soupe de Poissons en Gelee with a rouille that was slathered on one end. This gave me the most trouble as the gelatin didn't want to set properly. 6 packets later and a lot of freezer action, it finally came together. It was interesting but I still prefer it the classic way as a warm soup with the crusty bread and loads of gruyere! </div><div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIFy_1iZJaxxOFoLVF2TRT-SHg9uB12dcbOu3dV1e6BNCRO4eErmm4wApTzeeg3uH_gl-oTGSEnUXyuEL7qqFefJG4tWvivYdHg1FU69WsACjdu5xMm3OuxXc-lnmkXgojaGjB5DbMn0/s320/IMG_5170_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5254216080717122978" /></div><div><br /></div><div style="text-align: center;"><br /></div><div>The meat course was dedicated to Mondrian. My original thought was to make a twin lasagna of beet pasta with the meat sauce and a little bechamel then create a layering of vegetables</div><div> thinly sliced such a squash sandwiched with bechamel and cheese. I didn't have the time to make the lasagna so I just used my squarish, grid-like fondue plates and seared a striploin steak over a red pepper coulis and a side of <a href="http://www.bbc.co.uk/food/recipes/database/perfectroastpotatoes_84759.shtml">roasted potatoes</a> in duck fat.</div><div><br /></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixAFhtWPONEKdlyK7bzMfRiei3YjCVgoYTHoeh9u7_wQebJXpGxqDJf-Tj6UEV5f4IrbSyYFeoldyrHbUmIGYh3psuutOIcpT7OxYRC1BQDfKzsfwrObBjI6liQALIKmJJUqFyaU-9aaE/s200/IMG_5172_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5254216876408683218" /><div>The last course was a <a href="http://www.jamieoliver.com/recipes/dessert-recipes/pannacotta-with-roasted-rhubarb">panna cotta</a> a la pollock. I had half mounds of panna cotta mildly flavoured with vanilla beans and lemon rind drizzled with dark chocolate ganache and an orange syrup. Here we have Pollock matched with Pollock. Much as I love dessert, I thought it was, hands down, the infinitely inferior Pollock!</div><div style="text-align: center;"><br /></div><div>I loved all the effort and detail I put into this party but i love that my friends indulge me at least once a year and take the path of whimsy. To them I say, merci. Except Carlo, who didn't come at the last minute... =)</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhiqYp9AvIS56KNmBJ_pVGhmztF9BLUIG6Shf2Qd9o4RYLgKYDlUesXDZNQS26EsW4RzFmOmPOU3LuABXsmlIIRn_ultTe6XeT7NNpjqEEeV1lHBbCbvMoUFgz72DVAE6o-ZLUIoDh2w/s400/IMG_5250.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5254226039860234210" /></div><div><br /></div><div><br /></div><div><br /></div></div>pixiehttp://www.blogger.com/profile/17755006895153936514noreply@blogger.com4tag:blogger.com,1999:blog-7964959913128814806.post-45870806488494367482008-08-31T10:53:00.010+08:002008-08-31T21:28:36.324+08:00Clearly Eclairs!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90d_6lhk6jXa8vgwZsxp4wRbIJJEiC-xBCvZdU15hQnvNAkLEg4NJS-FxSxFl-gx-Ny9i-daFJcP1IVCei_JisQq443_Jy0z4ceyizIDwTVOt8fQdQqH02uOa6nlFFybQ071wqG_IU_Y/s1600-h/n694577407_882909_294.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90d_6lhk6jXa8vgwZsxp4wRbIJJEiC-xBCvZdU15hQnvNAkLEg4NJS-FxSxFl-gx-Ny9i-daFJcP1IVCei_JisQq443_Jy0z4ceyizIDwTVOt8fQdQqH02uOa6nlFFybQ071wqG_IU_Y/s400/n694577407_882909_294.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5240642359331799202" /></a>Daring bakers--they've done it again... and again and again from what I've gathered!<div><br /></div><div><a href="http://whatsforlunchhoney.blogspot.com/">MeetaK</a> and <a href="http://www.antoniotahhan.com/">Tony Tahhan</a> chose a great dessert for the August challenge--- the eclair. Though relatively simple and quick to make, it still requires a bit of attention to get it right. </div><div><br /></div><div>I am not the biggest fan of eclairs, more because of the pastry cream and less because of the pastry. I love choux pastry and would often make profiteroles. I'd fill them in with ice cream and then pour a lovely chocolate sauce over it.</div><div><br /></div><div>But when Meeta announced we would be doing Pierre Herme's recipe...I was quick to put aside my dislike for pastry cream and embrace eclairs. My cousin Pia and I were having a baby shower for two of our cousins so I thought that these eclairs would make a nice dessert for the party.</div><div><br /></div><div>I started out by making the pastry cream. I essentially followed the recipe as is but removed the chocolate and I boiled my milk with a vanilla bean. I also lessened the sugar. I loved the resulting cream but I did find it too rich.</div><div><br /></div><div>Next I made the chocolate sauce. I wondered why I had to make a chocolate sauce that went into a chocolate glaze when the ingredients were basically the same. But fine... let's not question the master.</div><div><br /></div><div>Lastly I made the chocolate glaze. I used a dark chocolate deeply flavoured with orange. It was divine! Whatever questions I had about the sauce I tossed out the window!</div><div><br /></div><div>The next morning, I made the pastry. I noticed the pastry wasn't cooked enough so I kept the trays in for another good 10 minutes. I rotated the trays twice more to even the browning.</div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-04f0A607IcyWckrXZK_Z1-SvkjzE4Fv97HvlIfSGVNfTvdcRwbyuaMq_ata6h9ZDHuuKocMyqy8FdFX7ZdZZUWdo5Uq1QNcwJEOTJ3MgLQA6wIl18yHFYlYHdEBJM51lkQayCP0rlBM/s320/n694577407_882904_8751.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5240645695197467890" /></div><div>I was running late and didn't want soggy eclairs so I put each of the components in individual containers and brought them to the party at my cousin's barely opened restaurant. I actually filled them and glazed them there. Before filling them though I lightened the pastry cream with some cream which I had to whip by hand with a fork as my cousin didn't have a mixer in the place!</div><div>All's well that end well and these eclairs ended well!</div><div>Thank you Meeta and Tony for a great recipe!</div><div>Check out the other daring bakers <a href="http://www.thedaringbakers.com/kitchen/">here</a>.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Pierre Hermé’s Chocolate Éclairs Recipe from Chocolate Desserts by Pierre Hermé (makes 20-24 Éclairs) </span><br />• Cream Puff Dough (see below for recipe), fresh and still warm <br />1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by positioning the racks in the upper and lower half of the oven. Line two baking sheets with waxed or parchment paper. <br />2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough. Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers. Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff. The dough should give you enough to pipe 20-24 éclairs. <br />3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes. <br />Notes: 1) The éclairs can be kept in a cool, dry place for several hours before filling. <br />Assembling the éclairs: <br />• Chocolate glaze (see below for recipe) <br />• Chocolate pastry cream (see below for recipe) <br />1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the bottoms and place the tops on a rack over a piece of parchment paper. <br />2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40 degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream. <br />3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them. <br />Notes: <br />1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water, stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create bubbles. <br />2) The éclairs should be served as soon as they have been filled. <br /><span class="Apple-style-span" style="font-weight: bold;">Pierre Hermé’s Cream Puff Dough Recipe from Chocolate Desserts by Pierre Hermé (makes 20-24 Éclairs) </span></div><div>• ½ cup (125g) whole milk </div><div>• ½ cup (125g) water </div><div>• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces </div><div>• ¼ teaspoon sugar</div><div>• ¼ teaspoon salt </div><div>• 1 cup (140g) all-purpose flour </div><div>• 5 large eggs, at room temperature </div><div>1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil. </div><div>2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth. </div><div>3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your handmixer or if you still have the energy, continue by hand. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon. </div><div>4) The dough should be still warm. It is now ready to be used for the éclairs as directed above. Notes: </div><div>1) Once the dough is made you need to shape it immediately. </div><div>2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month. <br /><span class="Apple-style-span" style="font-weight: bold;">Chocolate Pastry Cream Recipe from Chocolate Desserts by PierreHermé </span><br />• 2 cups (500g) whole milk <br />• 4 large egg yolks <br />• 6 tbsp (75g) sugar <br />• 3 tablespoons cornstarch, sifted <br />• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted <br />• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature <br />1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan. <br />2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture. <br />3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat. <br />4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth. <br />5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge. <br />Notes: 1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator. 2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream. 3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble. </div><div><span class="Apple-style-span" style="font-weight: bold;">Chocolate Glaze Recipe from Chocolate Desserts by Pierre Hermé (makes 1 cup or 300g) </span><br />• 1/3 cup (80g) heavy cream <br />• 3½ oz (100g) bittersweet chocolate, finely chopped <br />• 4 tsp (20g) unsalted butter, cut into 4 pieces, at room temperature <br />• 7 tbsp (110g) Chocolate Sauce (recipe below), warm or at room temperature <br />1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula. <br />2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce. <br />Notes: <br />1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water. <br />2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze. <br /><span class="Apple-style-span" style="font-weight: bold;">Chocolate Sauce Recipe from Chocolate Desserts by Pierre Hermé (makes 1½ cups or 525 g) </span><br />• 4½ oz (130 g) bittersweet chocolate, finely chopped <br />• 1 cup (250 g) water <br />• ½ cup (125 g) crème fraîche, or heavy cream <br />• 1/3 cup (70 g) sugar <br />1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens. <br />2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon. <br />Notes: <br />1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using. <br />2) This sauce is also great for cakes, ice-cream and tarts.<br /></div>pixiehttp://www.blogger.com/profile/17755006895153936514noreply@blogger.com22tag:blogger.com,1999:blog-7964959913128814806.post-28093090459934244652008-07-31T17:59:00.007+08:002008-07-31T19:47:06.469+08:00The verdict ++<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSgzhKEo_oVxVsvsL1IAJ4TD76QyCoDqbKT_DGkIpQLp4L4USV2Zmj7ioxZbMkBnB1lF3_unmNdlDZUFhSEYCbPpyDri174UH6AF75KH2JK4ufiOZQq86na1Z9Az3DOQ-SqH7OyrzxG9Q/s1600-h/IMG_0483.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSgzhKEo_oVxVsvsL1IAJ4TD76QyCoDqbKT_DGkIpQLp4L4USV2Zmj7ioxZbMkBnB1lF3_unmNdlDZUFhSEYCbPpyDri174UH6AF75KH2JK4ufiOZQq86na1Z9Az3DOQ-SqH7OyrzxG9Q/s200/IMG_0483.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5229122041995095762" /></a><br /><br />So today I had my girlfriends over for lunch. I wanted to cook up a storm for two of my oldest and best girlfriends. Having been so busy the past couple of months, I had been dying to test out so many recipes. As I plotted and planned a hefty 6 course meal, I could not help but give in to the exhilaration of being in the kitchen.<div><br /></div><div>I have been wanting to test the <a href="http://www.ideasinfood.com/ideas_in_food/2007/12/shrimp-choriz-1.html">shrimp chorizo</a> that I read about in <a href="http://ideasinfood.typepad.com/">Ideas in Food</a>. As activa is not readily available to me, i used egg whites. It formed easily enough but it didn't feel as firm when I sliced it. The shrimp chorizo needed to be poached which was difficult as well as I could not keep the temperature constant at 52.5 centigrade. It turned out okay but I will have to rethink my procedure before I try it again.</div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhcILphrTcXmYjSSWmSpNH7q6Po15NZhC6MW2gqKMYdL55qeaimeMUlRjqCZDsvHKd19nFx7xhR6B5P_w4oN8NfitY97cXOPLdO61Db9cH7brNMZ5AizijDba4VPcze_5u7-RYwFojYA/s200/IMG_0479.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5229125943905739938" /><div><br /></div><div>I also made a goat cheese mousse piped over a bed of pine nuts and dri</div><div>zzled with honey. Yum! I served the mousse on little spoons alternating them with the chorizo that I drizzled with olive oil. I also made little </div><div>loaves of white bread that I sliced and presented in the middle of the spoons. It made such a pretty photo!</div><div><br /></div><div>For the next course, I served phyllo wrapped towers of foie gras, a saute of portabello and porcini mushrooms, and gruyere over a bed of mesclun with a fig vinaigrette. Whew!</div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4x88iKkNwtNaHWHkjOdpMkZhmbqPpzNYhpxo1MWlYsglxm42HoMEIIKGSCVprhx2nFft7yfS5SK6s1k1HBgJg0F95bfsFNqJGPq6h2kzLAFGHKkaLVykK-2Iep9QGWqwXmQIOHDbjixo/s200/IMG_0487_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5229132326749271826" /></div><div><br /></div><div>This was followed a scallop ravioli in butter ginger sauce. This is one of my favorite recipes. I always make this using a technique that I saw in Master Class, Lessons with the World's Greatest Chefs. You take flat leaf parsley and incorporate this into the pasta.</div><div><br /></div><div>I tried making the <a href="http://dragonskitchen.blogspot.com/2008/07/mojito-sorbet_6421.html">Mojito Sorbet from Dragon's Kitchen</a> which was inspired by David Lebovitz' Lime Sorbet and Mojito Granita. I have to applaud her combination concoction. It was not sweet but all the flavors are present. It was so refreshing and the rum kick was not bad either!</div><div><br /></div><div>I pan fried some striploin to a crisp caramelization while keeping it pink inside. Arzak often serves steaks with vanilla roasted potatoes. I've been so curious to try this. There was a delicate flavour that made it different but I didn't feel like it enhanced the meat nor the potatoes. I think I still prefer good old reliable garlic! </div><div><br /></div><div>And for the piece de resistance...the Filbert Gateau! It was still a little too sweet for me but it was still good. No one could finish one whole mini cake though... and my 8" brick is still untouched!</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>pixiehttp://www.blogger.com/profile/17755006895153936514noreply@blogger.com3tag:blogger.com,1999:blog-7964959913128814806.post-44568726338897054222008-07-30T11:00:00.005+08:002008-07-30T17:04:15.388+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq1rCgHJlbWj2le7_0N9y0WrGLZN-GYmBiGApQHh5HmjicIqREP3R7fFXN-7-e3H8CWX3z56NDmz6OfxcIVSOxoCZw_Gk9PDC6dDqZmggVI_tUQkSp6oBE6tE0_dgwSYFdSlFo74C90dQ/s1600-h/IMG_0498.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq1rCgHJlbWj2le7_0N9y0WrGLZN-GYmBiGApQHh5HmjicIqREP3R7fFXN-7-e3H8CWX3z56NDmz6OfxcIVSOxoCZw_Gk9PDC6dDqZmggVI_tUQkSp6oBE6tE0_dgwSYFdSlFo74C90dQ/s400/IMG_0498.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5228721887623944434" /></a>After dilly dallying and dragging my feet for a month the delays are finally over...because I ran out of time and the deadline is here! Presenting the <a href="http://thedaringbakers.com/">daring bakers</a> July challenge: The Filbert Gateau with Praline Buttercream...whew! Chris of <a href="http://melecotte.blogspot.com/">Mele Cotte </a>chose Carol Walters' daunting recipe. <div><div><div>After my last fiasco with a nutty genoise, I wanted to be absolutely certain that I would not make the same mistakes. This time I promised myself, I'd be so careful, everything would turn out beautifully... Heck, it wouldn't be daring if life in the kitchen were really all that simple!</div><div> I made one 8" cake and three 2 1/2" cakes that I wanted to serve individually to some girlfriends coming for lunch tomorrow. The three mini cakes were done in no time and I left the 8" longer. When I tried to invert them, I realized that the 8" cake, was still rather uncooked... and now had an alien handprint on the center. Can I change the theme for lunch to Roswell? HMMM.... </div><div>I put the cake back in the oven and went merrily along making the next step. The glaze.</div><div>I realized I bought dried apricots instead of preserves so I looked up a recipe, and out came a 4 hour preserve. Was that easier than stepping out and buying a bottle? Probably not, but that's so typical of me! So out came the crock pot that has never been used. My mother should be so proud but she would just exclaim with exasperation, "you're crazy!" And while this exchange was going on in my head I realized that my cake was starting to burn! Talk about action in the kitchen!</div><div>So while The preserve was cooking, I tackled the praline buttercream next. It's been very interesting making different kinds of buttercream. In this one, we add the meringue into creamed butter. It came together so easily I was amazed. Now I have a new favorite buttercream method!</div><div>All in all, I like this cake though honestly I have not eaten it. So where is that statement coming from? I tasted all components individually (lots of fingers in the buttercream!) and they don't seem as sweet which suits me perfectly. I'm waiting to serve the 3 mini cakes for lunch tomorrow and though I frosted and decorated my 8" BRICK cake, I am scared to try it!</div><div>More tomorrrow on the verdict!</div><div><br /></div><div>Thank you to chris for another great challenge! You can find the recipe for the Filbert Gateau with Praline Buttercream <a href="http://melecotte.blogspot.com/2008/07/filbert-gateau-with-praline-buttercream.html">here</a>.</div><div><br /><div><br /></div></div></div></div>pixiehttp://www.blogger.com/profile/17755006895153936514noreply@blogger.com17tag:blogger.com,1999:blog-7964959913128814806.post-11456496452186526192008-05-28T10:40:00.017+08:002008-05-29T01:52:36.755+08:00BRAVA OPERA!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IRj4lI1mB847xGqeZXPbD6E1Ch79jEaUmjjpUbo057xSOddssYQT6l-Q-w9sebhANp-1SyrnUs085GPiJCL500NVs1A0jmlbUnYaGO8aevmbtqateb0zs3PYO541NRcn95pO0nTBFHk/s1600-h/final.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IRj4lI1mB847xGqeZXPbD6E1Ch79jEaUmjjpUbo057xSOddssYQT6l-Q-w9sebhANp-1SyrnUs085GPiJCL500NVs1A0jmlbUnYaGO8aevmbtqateb0zs3PYO541NRcn95pO0nTBFHk/s400/final.jpg" alt="" id="BLOGGER_PHOTO_ID_5205257332622067490" border="0" /></a><span class="Apple-style-span" style="font-size:small;"><br /></span><p class="MsoNormal"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">May’s Daring Baker’s challenge by all accounts, should have flopped. Though Murphy was an unwanted guest plaguing this daring baker, I persevered and managed to kick him out the door. </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 19pt;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">This month, I</span></span><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">vonne of </span></span><span style="color: rgb(153, 204, 255);font-family:Arial;"><a href="http://www.creampuffsinvenice.ca/"><span style="color: rgb(153, 204, 255); text-decoration: none;"><span class="Apple-style-span" style="font-size:small;">Cream Puffs in Venice</span></span></a></span><span style="color: rgb(255, 255, 0);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;"> </span></span><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">and Lis of </span></span><span style="color: rgb(0, 204, 255);font-family:Arial;"><a href="http://llcskitchen.blogspot.com/"><span style="color: rgb(0, 204, 255); text-decoration: none;"><span class="Apple-style-span" style="font-size:small;">La Mia Cucina</span></span></a></span><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">, our founders were also our hosts together with </span></span><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Fran of </span></span><span style="color: rgb(153, 204, 255);font-family:Arial;"><a href="http://applespeachespumpkinpie.blogspot.com/"><span style="color: rgb(153, 204, 255); text-decoration: none;"><span class="Apple-style-span" style="font-size:small;">Apples Peaches Pumpkin Pie</span></span></a></span><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;"> and Shea of </span></span><span style="color: rgb(153, 204, 255);font-family:Arial;"><a href="http://whiskful.blogspot.com/"><span style="color: rgb(153, 204, 255);"><span class="Apple-style-span" style="font-size:small;">Whiskful</span></span></a></span><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;"> chose a complex looking cake---the opera.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal"><b style=""><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Act 1 The Distraught Baker</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></b></p> <p class="MsoNormal"><b style=""><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Scene 1 the Joconde</span></span></b><b style=""><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></b></p> <p class="MsoNormal"><i style=""><span style="color: rgb(153, 153, 153);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Enter, the baker. She is in her kitchen on a Saturday morning, bright and full of hope, yet distracted by many personal issues. She goes about making her hazelnut Joconde carefully measuring her ingredients. She even melts her butter properly by defrosting it in the microwave...</span></span></i><span style="color: rgb(153, 153, 153);font-family:Arial;"><span style=""><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><i style=""><span style="color: rgb(153, 153, 153);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">She follows the recipe precisely or so she thinks. She folds in everything beautifully and divides the batter between four 9” tins. She is about to load them in the oven when she spies the melted butter on the counter.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></i></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">OH NO! NO! NO!</span><span style=""><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">What shall I do? How shall I fix this? </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">What shall I do? How shall I fix this?</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(153, 153, 153);font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal"><i style=""><span style="color: rgb(153, 153, 153);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">She divides the butter between the four tins and folds it in and prays!</span><span style=""><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">It seemed to be working. She places the tins inside the ovens and then looks at the recipe. She turns pale and worriedly removes the pans from the oven.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></i></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">FLOUR! OH FLOUR! How could I have forgotten you?</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">OH NO! NO! NO!</span><span style=""><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">What now shall I do? What shall I do? </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal"><i style=""><span style="color: rgb(153, 153, 153);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">She sifts the flour over the four tins and tries to fold them in. She returns the tins to the oven and prays for the best. Against the odds, she produces decent cakes. They are not tall but they don’t feel dense. And boy are they moist! The hazelnut gives it a sweet nuttiness that is just incredible.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></i></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">BRAVO! BRAVO! What a beautiful cake!</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">BRAVO! BRAVO! In spite of every mistake!</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(255, 128, 0);font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal"><i style=""><span style="color: rgb(153, 153, 153);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">She makes a syrup of white crème de cacao. She wraps the cakes and promises to finish it off the next day to cap off the tournedos Rossini lunch with her family. She exits. Lights out.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></i></p> <p class="MsoNormal"><b style=""><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Scene 2 the Buttercream</span></span></b><b style=""><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></b></p> <p class="MsoNormal"><i style=""><span style="color: rgb(153, 153, 153);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Our Daring Baker returns to the Kitchen. She is making a brioche for her tournedos and some time during the morning, she starts the crème de framboise buttercream.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></i></p> <p class="MsoNormal"><i style=""><span style="color: rgb(153, 153, 153);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Alas! She forgets to soften the butter.</span><span style=""><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">She keeps the butter close to the stove where she is making the syrup for the buttercream.</span><span style=""><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">When the syrup gets to 225, she removes it from the heat and adds it to the whisked eggs. At first it seems to work well. Then she adds the butter and it starts thinning out</span></span></i><i style=""><span style="color: rgb(255, 128, 0);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></i></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">OH NO! NO! NO! Where did I go wrong? Was the syrup too hot? </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Was it perhaps the medium egg? No! I think not!</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">The butter that didn’t melt! I forgot!</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><i style=""><span style="font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></i></p> <p class="MsoNormal"><i style=""><span style="color: rgb(153, 153, 153);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Dorie to the rescue! She attempts to make</span><span style=""><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">new buttercream using Dorie’s recipe which she successfully made before… Except that now she doesn’t have softened butter again… She tries to soften it manually and starts adding it to the whisked eggs. It starts losing volume. Disheartened, she leaves it in the ref for another hour. She whips it again and after a few minutes, it actually has structure!</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></i></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">MARVELOUS! MARVELOUS! Dorie saves the day once more!</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">MARVELOUS! MARVELOUS! Murphy is finally out the door!</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(153, 153, 153); font-style: italic;font-family:Arial;">With a sigh of relief and a smile on her face, the lights go out.</span></p> <p class="MsoNormal"><b style=""><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Act 2 The Proud Baker</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></b></p> <p class="MsoNormal"><b style=""><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Scene 1 the White Chocolate Ganache and Assembly</span></span></b><b style=""><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></b></p> <p class="MsoNormal"><i style=""><span style="color: rgb(153, 153, 153);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Enter, the baker. She is in her kitchen on a Sunday late afternoon. Yes, with all her problems, she was not able to make it for dessert. However, her family stays on to wait for her cake to be finished. She makes the ganache without incident and layers the 9” cakes within a 9” mould.</span><span style=""><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">She</span><span style=""><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">gets a 4” mould and cuts through the center to make an ‘opern ring’ and a smaller 4” cake.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></i></p> <p class="MsoNormal"><i style=""><span style="color: rgb(153, 153, 153);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">She layers the cake and buttercream and tops it with the ganache. She serves it to her family and they sing in chorus---</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></i></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">BRAVA! BRAVA! What a beautiful cake!</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">BRAVA! BRAVA! In spite of every mistake!</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><i style=""><span style="color: rgb(255, 128, 0);font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></i></p> <p class="MsoNormal"><i style=""><span style="color: rgb(153, 153, 153);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Applause for Lis, Ivonne, Fran and Shea</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></i></p><p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(153, 153, 153); font-style: italic;font-family:Arial;"><br /></span></p><p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(153, 153, 153); font-style: italic;font-family:Arial;"><br /></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbecdOuxEMtfXI2mgoqwBD1LZR_UNDVCfmnX1vertWG0oaaHKr-2zdiXia8314tl-nW_UkK7O2Pw8raXMDY1uJmX7hYjsrnd9fM91om_T0flSS0kRnUB0A5QfcOWHA3kLfHpyLf5PdMM/s1600-h/1.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbecdOuxEMtfXI2mgoqwBD1LZR_UNDVCfmnX1vertWG0oaaHKr-2zdiXia8314tl-nW_UkK7O2Pw8raXMDY1uJmX7hYjsrnd9fM91om_T0flSS0kRnUB0A5QfcOWHA3kLfHpyLf5PdMM/s400/1.JPG" alt="" id="BLOGGER_PHOTO_ID_5205259273947285314" border="0" /></a></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Opéra Cake</span></span></b><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">For the joconde</span></span></b><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;"> can be made up to </span></span><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">1 day in advance and kept w</span></span><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">rapped at room temp</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans</span><span style=""><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">or 10 x 15-inches.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">•a few tablespoons of melted butter and a brush (to grease the pans)</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Ingredients:</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">6 large egg whites, at room temperature</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">2 tbsp. (30 grams) granulated sugar</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">2 cups (225 grams) ground blanched almonds </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">2 cups icing sugar, sifted</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">6 large eggs</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">½ cup (70 grams) all-purpose flour</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">2.Preheat the oven to 425◦F. (220◦C). </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes. </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!). </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from </span></span><st1:time minute="0" hour="17"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">5</span></span></st1:time><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;"> to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold. </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature. </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">For the syrup</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></b></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Ingredients:</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">½ cup (125 grams) water</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">⅓</span></span><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;"> cup (65 grams) granulated sugar</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">1 to 2 tbsp. of the flavouring of your choice </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">1.Stir all the syrup ingredients together in the saucepan and bring to a boil.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">2.Remove from the heat and let cool to room temperature.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">For the buttercream (Update Note: The recipe for the buttercream that is listed below was originally based on the original but we had some typos. It's all very confusing (we're good at confusing ourselves) but here is the short of it: When testing the buttercream, we tested a modified version (we're crazy like that!!!) that had 2 cups sugar, ½ cup water and 1¾ cups butter. Yes. That's right. 1¾ cups of butter. The eggs remained the same. We ended up with a very creamy buttercream. VERY. CREAMY. </span></span></b><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Ingredients:</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">1 cup (100 grams) granulated sugar</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">¼ cup (60 grams) water </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">1 large egg</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">1 large egg yolk</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">flavouring of your choice </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden! </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass. </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny. </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">8.At this point add in your flavouring and beat for an additional minute or so.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">For the white chocolate ganache/mousse </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></b></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Ingredients:</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">7 ounces white chocolate</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">1 cup plus 3 tbsp. heavy cream (35% cream)</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">4.Gently fold the whipped cream into the cooled chocolate to form a mousse.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">5.If it’s too thin, refrigerate it for a bit until it’s spreadable.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">6.If you’re not going to use it right away, refrigerate until you’re ready to use.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">For the glaze</span></span></b><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">(Note: It’s best to make the glaze right when you’re ready to finish the cake.)</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">What you’ll need:</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">•a small saucepan or double boiler</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Ingredients:</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">14 ounces white chocolate, coarsely chopped </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">½ cup heavy cream (35% cream)</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">3.Place the cake into the refrigerator for 30 minutes to set.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Assembling the Opéra Cake</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></b></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Line a baking sheet with parchment or wax paper. Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle. </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Step A (if using buttercream only and not making the ganache/mousse): Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup. Spread about one-third of the buttercream over this layer. Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup. Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).</span><span style=""><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze. Serve the cake slightly chilled. This recipe will yield approximately 20 servings.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Step B (if making the ganache/mousse): Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup. Spread about three-quarters of the buttercream over this layer. Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup. Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour). Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up. Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze. Serve the cake slightly chilled. This recipe will yield approximately 20 servings.</span><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><o:p> </o:p></p>pixiehttp://www.blogger.com/profile/17755006895153936514noreply@blogger.com50tag:blogger.com,1999:blog-7964959913128814806.post-65909189882672500462008-04-27T21:05:00.000+08:002008-04-28T01:23:54.422+08:00Popping Goodness!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9ssXzHXiNATiF5fz9cOcvGUnTaASdCstsigmyZI87eNs_xsEX_pYWR5kFO5drM50E38hA8OzcDKtbNH_fmZfZqh6IDngS90sflg4FPAxWfpad4pDg24FnvITNK1gssVP-b-SZKgaoXc/s1600-h/pop1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9ssXzHXiNATiF5fz9cOcvGUnTaASdCstsigmyZI87eNs_xsEX_pYWR5kFO5drM50E38hA8OzcDKtbNH_fmZfZqh6IDngS90sflg4FPAxWfpad4pDg24FnvITNK1gssVP-b-SZKgaoXc/s320/pop1.jpg" alt="" id="BLOGGER_PHOTO_ID_5193920928365361714" border="0" /></a><span style="font-family:Arial;">Like clockwork, <a rel="nofollow" target="_blank" href="http://www.thedaringbakers.com/"><span class="yshortcuts" id="lw_1209303781_0">daring bakers</span></a> know when it is the end of the month.<span style=""> </span>A stirring within bubbles into excitement and voila---a few pounds heavier and a blog later, we come together in cybercelebration. </span><p class="MsoNormal"><span style="font-family:Arial;"><span style=""> </span>I never really liked lollipops. Hard sugar candies, even on a stick just did not appeal to me. But when I saw this month’s challenge, I thought, now who would not like cheesecake<span style=""> </span>lollies?</span></p><p class="MsoNormal"><span style="font-family:Arial;">This cheesecake was particularly easy to bake.<span style=""> </span>I halved the recipe and baked it in a square 8” pan. It took a little over 40 minutes to bake through.<span style=""> </span>After 24 hours, I used a square and round cutter to make my pops. I wanted bigger circular pops so I cut them in half just so they wouldn’t be too heavy.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFrO_z7X1gONA4mcf3DDcZrs8vCaNYIcHlqVJ-9wEgRdn6wpAW53F4MFEapYiaD700p_sNiOpOcY0TIZvEMyc6tfKHPLkBvO_JfOk7ZHdzY-e2MVJSKFYXUsA9J4f3DH6je8o_8vbnyFg/s1600-h/pop7.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFrO_z7X1gONA4mcf3DDcZrs8vCaNYIcHlqVJ-9wEgRdn6wpAW53F4MFEapYiaD700p_sNiOpOcY0TIZvEMyc6tfKHPLkBvO_JfOk7ZHdzY-e2MVJSKFYXUsA9J4f3DH6je8o_8vbnyFg/s200/pop7.JPG" alt="" id="BLOGGER_PHOTO_ID_5193928732320938642" border="0" /></a></p><p class="MsoNormal"><span style="font-family:Arial;">When they were ready to be enrobed in chocolate, I melted some</span><span style="font-family:Arial;"> white chocolate chips. They didn’t have the right consistency though so after coating one, I gave up. </span><span style="font-family:Arial;"> For the dark chocolate, I decided to use couverture to ensure the quality. Initially it melted beautifully then dried up so I guess I over heated the chocolate. I added more dark chocolate and it was much better.</span><span style="font-family:Arial;"><br /></span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbT8dVqH_BOID1EwjZyROyeZjkQydfFbrZxrlH2aADqfBRj5aqwN3eQdKlOtIVph3SkopCV-0vMk1FNtTwhd3YqAvW3QokiIMLWuFU68UoP-OqMRITz3alUbemmhrAvnuTNMSZHKluO4/s1600-h/pop5.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbT8dVqH_BOID1EwjZyROyeZjkQydfFbrZxrlH2aADqfBRj5aqwN3eQdKlOtIVph3SkopCV-0vMk1FNtTwhd3YqAvW3QokiIMLWuFU68UoP-OqMRITz3alUbemmhrAvnuTNMSZHKluO4/s320/pop5.jpg" alt="" id="BLOGGER_PHOTO_ID_5193935617153514178" border="0" /></a><span style="font-family:Arial;">I wasn’t sure how to decorate my pops and I didn’t have much time to do so </span><span style="font-family:Arial;">either as it was midnight and I was going to the beach very early the next morning.<span style=""> </span>I </span><span style="font-family:Arial;">tried using cake glitter but that melted right away. I used sprinkles for a festive feel but I still wanted to do something a little different. I decided to do monogrammed pops! We were two couples going to the beach and I wanted to bring some for dessert.<span style=""> </span>So using gold dust, I painted a P, two Js and an O.<span style=""> </span>It was so cute---crude but cute! With all the computer work i do, i no longer have a steady painting hand. Unfortunately, the chocolate was sweating and I had to work fast. I tried a few more patterns, stripes, card suits and a flower. I have to practice a bit more before I can post a picture I'm proud of!</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmqow_A4adbGjecpQTWefUanQcV2PtCsYroi1kUJvLe67nrOVabjF5FE7EVzRGkQR4uIyhwHMgctXeVy_0e5fKOQ-9Pc-lGi7jG07SnM5oDsdsUQLpcSto9moSidEBFNd_2a9KDDHEqM/s1600-h/pop3.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmqow_A4adbGjecpQTWefUanQcV2PtCsYroi1kUJvLe67nrOVabjF5FE7EVzRGkQR4uIyhwHMgctXeVy_0e5fKOQ-9Pc-lGi7jG07SnM5oDsdsUQLpcSto9moSidEBFNd_2a9KDDHEqM/s200/pop3.jpg" alt="" id="BLOGGER_PHOTO_ID_5193936510506711762" border="0" /></a></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibp-4cAUwxzY4EzTerOhIJJwkGSHJZwdiHq9LPPFw2UJnlbHxCJNYKzdetqGTZzIzyTz2MQj3x5GgfuddAfNhsfkZkPqJey4qVRVv3Jb48g_zZFYlZH7jeXBKPexxBLpMcbIRyQAYsjAA/s1600-h/pop5.jpg"></a><p style="text-align: justify;" class="MsoNormal"><span style="font-family:Arial;">The next day, everyone enjoyed the pops, amazed to find cheesecake inside. Two of the monograms got damaged during the transport but still, they made waves in the beach!</span></p><p class="MsoNormal"><span style="font-family:Arial;">Thanks to Elle of <a rel="nofollow" target="_blank" href="http://www.feedingmyenthusiasms.blogspot.com/"><span class="yshortcuts" id="lw_1209303781_1">Feeding my Enthusiasms</span></a> and Deborah of <a rel="nofollow" target="_blank" href="http://workingwomanfood.blogspot.com/"><span class="yshortcuts" id="lw_1209303781_2">Taste and Tell</span></a> for a great theme for april!</span></p><p class="MsoNormal"><span style="font-family:Arial;"><br /></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><b><span style="color: rgb(51, 51, 51);font-family:Arial;">Cheesecake Pops</span></b><span style="color: rgb(51, 51, 51);font-family:Arial;"></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">Makes 30 – 40 Pops</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">5 8-oz. packages cream cheese at room temperature</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">2 cups sugar</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">¼ cup all-purpose flour</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">¼ teaspoon salt</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">5 large eggs</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">2 egg yolks</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">2 teaspoons pure vanilla extract</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">¼ cup heavy cream</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">Boiling water as needed</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">Thirty to forty 8-inch lollipop sticks</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">2 tablespoons vegetable shortening</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">(Note: White chocolate is harder to use this way, but not impossible)</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 16pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">Refrigerate the pops for up to 24 hours, until ready to serve.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;">from</span><br /><span style="font-size:100%;"><span style="font-family:arial;"></span><a style="font-family: arial;" href="http://www.amazon.com/Sticky-Chewy-Messy-Gooey-Desserts/dp/081185566X/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1209252169&sr=8-1">Sticky, Chewy, Messy, Gooey</a><span style="font-family:arial;"> by Jill O'Connor </span></span></p><span style="font-family:Arial;"><span style=""> </span><span style=""> </span></span>pixiehttp://www.blogger.com/profile/17755006895153936514noreply@blogger.com24tag:blogger.com,1999:blog-7964959913128814806.post-3769766779678389782008-03-30T18:51:00.000+08:002008-03-31T13:42:25.859+08:00An Affair to Remember<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_5H0OxK8iMGTJGgxPJ9fNyLf1Sz_zAg1CXd2FPjcqi2cGtHh2iHnXIMo2CbTj-Pr3utcZ3n0YVM5nGwb4uYmBhGRqF32OwkWN9NYFURwVa4DIPej_ZiJqllOg7Jo3cXq9Cl5WnYh4gVo/s1600-h/white+cake+011.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_5H0OxK8iMGTJGgxPJ9fNyLf1Sz_zAg1CXd2FPjcqi2cGtHh2iHnXIMo2CbTj-Pr3utcZ3n0YVM5nGwb4uYmBhGRqF32OwkWN9NYFURwVa4DIPej_ZiJqllOg7Jo3cXq9Cl5WnYh4gVo/s320/white+cake+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5183486253253164738" border="0" /></a><span style="font-family:Arial;">On a Friday afternoon of May last year, I came down with the flu. I was really looking forward to a date with this guy I liked, but at almost the last minute I had to break it as the miracle recovery I was fervently praying to all the saints for just didn’t happen. Now you must know that when I am down with the flu, I am truly down for at least seven to ten days. On the fifth day my mind was active but my body was still frail. My constant companion during the next few days was not the date I called off (sniff, he didn’t even call me!) but rather my trusted laptop computer with all its wonderful internet capabilities.<o:p></o:p></span> <p class="MsoNormal"><span style="font-family:Arial;">I was looking for a recipe for a vanilla thyme martini, the delicious drink my date and I had had on our first evening out. Scouring the net for this, I was introduced to many an interesting blogger. One blogger led to another and another and eventually led me to favorites such as my dear <a href="http://www.blogger.com/daringbakersblogroll.blogspot.com/">daring bakers</a> and <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a>. You can imagine my delight when I found out that Morven of <a href="http://www.foodartandrandomthoughts.blogspot.com/">Food Art and Random Thoughts</a> had chosen Dorie’s Perfect Party Cake for March’s challenge! And what an honor for us all I when Dorie herself wrote us and gave tips and suggestions!<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">Since my more recent love affair with bread, I have not baked a layered cake in many, many years. Easter was a pretty good time to renew an old flame with cake along side my catholic faith…<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">As I gathered my ingredients and started off, I could not believe how wonderfully fresh-perfumed the sugar was after mixing it well with the lemon rind.<span style=""> </span>I knew right there and then that this cake was going to be good---not a yeah, it’s good cake but rather a wow, this rocks cake!<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">I used cake flour as specified but I was only able to fill half of two 9” round tins. My cakes didn’t rise much which could have been because of old baking powder or perhaps the local cake flour could be of an inferior quality. Dense though the cakes seemed there was a curious lightness to them that made the lemon flavor so delicate and heady at the same time. I almost could not wait for the buttercream, I just wanted a slice. I was hooked. I was in love again with cake.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">I had a lot of frozen egg whites from making tons of ice cream and I tried making the frosting with them. On the first attempt, my sister-in-law was talking to me and I thought I may have heated the whites too much. Into the bin. I had exactly four egg whites left. I tried it again watching the temperature as if my life depended on it and this time it was just to the right degree. A watched pot never boils? It never whips! Into the bin! Tired of manually beating my whites over a double broiler, I conceded that frozen whites don’t make buttercream and bowed to fresh eggs. Third time’s the charm!<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">Initially I had wanted to put an apple pie type layer in between the two cakes and top the cake with thinly sliced apple crisps. It was Easter and I was tired from the brunch I prepared for the family so an easy jar of strawberry jam was emptied on top of one cake. Buttercream was smeared over everything else.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">My family loved the cake and they want me to try it with orange next time. With the million flavor permutations on this cake, this will obviously be a lifelong affair. Ditto on the date---Jay loved the cake too!<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><o:p> </o:p></span></p> <p class="MsoNormal"><strong><span style=";font-family:Arial;font-size:10;" >THE PERFECT PARTY CAKE<o:p></o:p></span></strong></p> <p class="MsoNormal"><strong><span style=";font-family:Arial;font-size:10;" >For the Cake</span></strong><span style=";font-family:Arial;font-size:10;" ><br />2 </span><span style=";font-family:Arial;font-size:10;" >¼</span><span style=";font-family:Arial;font-size:10;" > cups cake flour<br />1 tablespoon baking powder<br />½ teaspoon salt<br />1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)<br />4 large egg whites<br />1 ½ cups sugar<br />2 teaspoons grated lemon zest<br />1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature<br />½ teaspoon pure lemon extract<br /><br /><strong><span style="font-family:Arial;">For the Buttercream</span></strong><br />1 cup sugar<br />4 large egg whites<br />3 sticks (12 ounces) unsalted butter, at room temperature<br />¼ cup fresh lemon juice (from 2 large lemons)<br />1 teaspoon pure vanilla extract<br /><br /><strong><span style="font-family:Arial;">For Finishing</span></strong><br />2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable<br />About 1 ½ cups sweetened shredded coconut<br /><br /><strong><span style="font-family:Arial;">Getting Ready</span></strong><br />Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.<br /><br /><strong><span style="font-family:Arial;">To Make the Cake</span></strong><br />Sift together the flour, baking powder and salt.<br />Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.<br />Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.<br />Beat in the extract, then add one third of the flour mixture, still beating on medium speed.<br />Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.<br />Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.<br />Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.<br />Divide the batter between the two pans and smooth the tops with a rubber spatula.<br />Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean<br />Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.<br />Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).<br /><br /><strong><span style="font-family:Arial;">To Make the Buttercream</span></strong><br />Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.<br />The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.<br />Remove the bowl from the heat.<br />Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.<br />Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.<br />Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.<br />During this time the buttercream may curdle or separate – just keep beating and it will come together again.<br />On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.<br />You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.<br /><br /><strong><span style="font-family:Arial;">To Assemble the Cake</span></strong><br />Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.<br />Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.<br />Spread it with one third of the preserves.<br />Cover the jam evenly with about one quarter of the buttercream.<br />Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).<br />Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top.<br />Press the coconut into the frosting, patting it gently all over the sides and top.<br /><br /><strong><span style="font-family:Arial;">Serving</span></strong><br />The cake is ready to serve as soon as it is assembled, but I think it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">Thanks to Morven and Dorie for a great choice and challenge!<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><o:p> </o:p></span></p>pixiehttp://www.blogger.com/profile/17755006895153936514noreply@blogger.com18tag:blogger.com,1999:blog-7964959913128814806.post-63899917822219321142008-02-29T17:34:00.000+08:002008-02-29T18:01:05.780+08:00Celebrating Julia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhdp1f9Fp5gCTMZZZ1EWHyZmV58yNOl1lHBrd_OraEEf_ztGlqy_lloA-1dkGpguBrxTXd8U2oQJ2NKesRWO1Q0MkEU97s7JJl_HzXfZGlrfce9twMiM-etOcsmwO0fVQhES_zfzcHxc/s1600-h/18022008063.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhdp1f9Fp5gCTMZZZ1EWHyZmV58yNOl1lHBrd_OraEEf_ztGlqy_lloA-1dkGpguBrxTXd8U2oQJ2NKesRWO1Q0MkEU97s7JJl_HzXfZGlrfce9twMiM-etOcsmwO0fVQhES_zfzcHxc/s400/18022008063.JPG" alt="" id="BLOGGER_PHOTO_ID_5172338369108515938" border="0" /></a><span style="font-family:Arial;">Julia Child. French Bread. 19 Pages. 9 Hours.<o:p></o:p></span> <p class="MsoNormal"><span style="font-family:Arial;">Chew fingernails, chew paper, chew clocks and timers, and then chew chew chew away to baguette heaven…<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">Breadchick Mary of <i style=""><span style="color:silver;"><a href="http://www.breadchick.com/"><span style="color:silver;">The Sour Dough</span></a></span></i> & Sara of <i style=""><span style="color:silver;"><a href="http://iliketocook.blogspot.com/"><span style="color:silver;">I Like to Cook</span></a></span></i> selected French bread as our challenge for February.<span style=""> </span>Many would think, gulp! I thought, yippee! I’m in search of the perfect little loaf.</span></p> <p class="MsoNormal"><span style="font-family:Arial;">I used to live in <st1:city st="on">Paris</st1:city> and a demi-baguette was my downfall, especially when I lived around the corner from Poujauron, one of <st1:city st="on"><st1:place st="on">Paris</st1:place></st1:city>’ best boulangeries. Walking past it on my way to or from school, if a fresh batch of baguettes came out, it was an assault I could only submit to. How could I resist, when I could see the steam escaping from each loaf? Then the sweet intoxication penetrated my nostrils. Powerless and salivating, out came a few francs and then an instant of gratification.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">These days back in <st1:city st="on"><st1:place st="on">Manila</st1:place></st1:city>, I still have not found a baguette equal to Poujauron’s.<span style=""> </span>I started making my own bread a couple of years now but I have yet to perfect French bread.<span style=""> </span>And a long way that is too! <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">Of course reading the <span style="color:silver;"><a href="http://breadchick.com/?p=336"><span style="color:silver;">19 page recipe</span></a></span> was itself a feat.<span style=""> </span>After perusing it twice over, I began just before noon.<span style=""> </span>I mixed my all purpose flour, water, yeast and salt and kneaded the dough manually.</span><span style="font-family:Arial;"> Julia gives some very good advice such as heating the bowl used for the rising. The first rise took about 4 hours. Then I deflated it and waited out another 2 hours for the second rise. At this point I felt my dough was no longer at the correct temperature.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">I cut up the dough into 3 and formed my baguettes. Then I put it in the canvas for the final rise of 2 hours. I tho</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlsXpfxc6h3VwZA19PPPn3gZs9rQDpCSrcaZKMpTAh5cu7RcKO9LQSYk4HkFi-QqDdkOSp0PRrxnsSyU4hwW7Scs5wdCJF_vY5DyN9ZTszN75IHwx90phyphenhypheno1feOthINadK2wOlxpZV5k/s1600-h/french+bread+007.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlsXpfxc6h3VwZA19PPPn3gZs9rQDpCSrcaZKMpTAh5cu7RcKO9LQSYk4HkFi-QqDdkOSp0PRrxnsSyU4hwW7Scs5wdCJF_vY5DyN9ZTszN75IHwx90phyphenhypheno1feOthINadK2wOlxpZV5k/s320/french+bread+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5172334014011677762" border="0" /></a><span style="font-family:Arial;">ught I had allowed it to rise enough but I think it could have used another half hour or so.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">I slashed the dough and then baked </span><span style="font-family:Arial;">i</span><span style="font-family:Arial;">t in the oven </span><span style="font-family:Arial;">atop my pizza stone.<span style=""> </span>I sprayed it with water and spritzed the oven as well to create steam.<span style=""> </span>My bread seemed to be a little splotchy which I think is due to uneven spraying. The slashes were perhaps too shallow as well. But it came out pretty good all the same.<span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">I must admit though that it radiated such a heady perfume that I could not contain my excitement and appetite got the better of me.<span style=""> </span>After a mere half hour, I had a slice, and another, and another…<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">The texture was perfect with all holes in the crumb and the crackling crust. I wanted to make this recipe again just to perfect the outer appearance but I just did not have the time.<span style=""> </span>But I will definitely make this again! Thank you Julia for a wonderful recipe and thank you to Mary and Sara for a great challenge!<o:p></o:p></span></p>pixiehttp://www.blogger.com/profile/17755006895153936514noreply@blogger.com13tag:blogger.com,1999:blog-7964959913128814806.post-14158036882314748732008-01-30T13:19:00.000+08:002008-03-06T00:43:58.178+08:00Pied Beauty<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvxz75l7mvHBnuNo6Qw0IqfpnAorrtLIpsY0BlyJ5muHcP3YVEuG-SyZ0beVd5YAREaq6sExUjAbt6v1dHTO-gIhL1T2MUq1NBHWXN8khGxt8K8UyDb8toF9g7AIMDTc2j6cKDOjrE8qQ/s1600-h/lemon+meringue+pie.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvxz75l7mvHBnuNo6Qw0IqfpnAorrtLIpsY0BlyJ5muHcP3YVEuG-SyZ0beVd5YAREaq6sExUjAbt6v1dHTO-gIhL1T2MUq1NBHWXN8khGxt8K8UyDb8toF9g7AIMDTc2j6cKDOjrE8qQ/s400/lemon+meringue+pie.jpg" alt="" id="BLOGGER_PHOTO_ID_5173370591483665538" border="0" /></a><span style="font-family: arial;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />It's the end of the month once again and </span><a style="font-family: arial;" href="http://www.daringbakers.blogroll.blogspot.com/">daring bakers</a><span style="font-family: arial;"> from all over the world come together with flour and eggs to whip up yet another sumptuous concoction. Jen </span><a style="font-family: arial;" href="http://canadianbaker.blogspot.com/">The Canadian Baker</a><span style="font-family: arial;"> chose a Lemon Meringue Pie for January’s flavor.</span><br /><p class="MsoNormal"><span style="font-family:Arial;">I've not made a lemon meringue pie (or any other pie for that matter) in years. The primary reason is that I was too lazy to make pie shells. Not any more! This crust was easy to roll out, easy to lay out and turned out like a shortbread cookie, light and crisp!<br />I cut out 3" scallop edged circles half of which I placed in mini muffin tins to make some mini tarts and half I left flat for free form tartelettes.<br />I then proceeded to make the curd. I was hopeful that it was going to gel properly as it seemed quite thick. I needed it to hold its shape as my tartlette was quite small. It turned out absolutely delightful!<br />After assembling everything, I piped the meringue on top and i torched it instead of baking it. I thought it would be pretty to see the curd peeking from underneath a white cap. Yummy! I had so many tartelettes last night and again this morning that I wish I made more!<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><o:p> </o:p></span></p> <p class="MsoNormal" style=""><b><span style="font-family:Arial;">Lemon Meringue Pie</span></b></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">Makes one 10-inch (25 cm) pie</span></p> <p class="MsoNormal" style=""><b><span style="font-family:Arial;">For the Crust</span></b><span style="font-family:Arial;">:</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">¾ cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">2 cups (475 mL) all-purpose flour</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">¼ cup (60 mL) granulated sugar</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">¼ tsp (1.2 mL) salt</span></p> <p class="MsoNormal" style="">⅓<span style="font-family:Arial;"> cup (80 mL) ice water</span></p> <p class="MsoNormal" style=""><b><span style="font-family:Arial;">For the Filling</span></b><span style="font-family:Arial;">:</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">2 cups (475 mL) water</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">1 cup (240 mL) granulated sugar</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">½ cup (120 mL) cornstarch</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">5 egg yolks, beaten</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">¼ cup (60 mL) butter</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">¾ cup (180 mL) fresh lemon juice</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">1 tbsp (15 mL) lemon zest</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">1 tsp (5 mL) vanilla extract</span></p> <p class="MsoNormal" style=""><b><span style="font-family:Arial;">For the Meringue</span></b><span style="font-family:Arial;">:</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">5 egg whites, room temperature</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">½ tsp (2.5 mL) cream of tartar</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">¼ tsp (1.2 mL) salt</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">½ tsp (2.5 mL) vanilla extract</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">¾ cup (180 mL) granulated sugar</span></p> <p class="MsoNormal" style=""><b><span style="font-family:Arial;">For the Crust</span></b><span style="font-family:Arial;">:</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Make sure all ingredients are as cold as possible.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Process or cut in until the mixture resembles coarse meal and begins to clump together.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Turn onto a lightly floured work surface and press together to form a disk.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Wrap in plastic and chill for at least 20 minutes.</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">Allow the dough to warm slightly to room temperature if it is too hard to roll.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">On a lightly floured board (or countertop) roll the disk to a thickness of ⅛ inch (.3 cm).</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Turn the pastry under, leaving an edge that hangs over the plate about ½ inch (1.2 cm).</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Flute decoratively.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Chill for 30 minutes.</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">Preheat oven to 350ºF (180ºC).</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Line the crust with foil and fill with metal pie weights or dried beans.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Bake for 20 to 25 minutes.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Carefully remove the foil and continue baking for 10 to 15 minutes, until golden.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Cool completely before filling.</span></p> <p class="MsoNormal" style=""><br /><b><span style="font-family:Arial;">For the Filling</span></b><span style="font-family:Arial;">:</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Bring the water to a boil in a large, heavy saucepan.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Remove from the heat and let rest 5 minutes.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Whisk the sugar and cornstarch together.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Add the mixture gradually to the hot water, whisking until completely incorporated.</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">The mixture will be very thick.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Remove from the heat and stir in butter until incorporated.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Add the lemon juice, zest and vanilla, stirring until combined.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Pour into the prepared crust.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.</span></p> <p class="MsoNormal" style=""><br /><b><span style="font-family:Arial;">For the Meringue</span></b><span style="font-family:Arial;">:</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Preheat the oven to 375ºF (190ºC).</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Add the sugar gradually, beating until it forms stiff, glossy peaks.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Bake for 15 to 20 minutes, or until golden.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Cool on a rack.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Serve within 6 hours to avoid a soggy crust.</span></p> <p class="MsoNormal" style=""><b><span style="font-family:Arial;">Daring Bakers Extra Challenge<br />Free-Style Lemon Tartlets</span></b></p> <p class="MsoNormal" style=""><span style="font-family:Arial;"><br />Prepare the recipe as above but complete the following steps:</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">To roll out tartlet dough, slice the dough into 6 pieces.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">On lightly floured surface, roll each circle of dough into a 5 inch disk.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Stack the disks, separated by pieces of plastic wrap, on a plate, and refrigerate for 30 minutes.</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">To bake the dough, position rack in oven to the centre of oven and preheat to 350ºF (180ºC).</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Place the disks of dough, evenly spaced, on a baking sheet and bake for 20 to 25 minutes, until golden brown. Cool completely.</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">To finish tartlets, first place oven rack in the upper third of the oven and increase heat to 425ºF.</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">Divide the lemon filling equally among the disks, mounding it in the centre and leaving a 1-inch border all the way around.</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">Spoon the meringue decoratively over each tartlet, right to the edges, in dramatic swirling peaks.</span><span style=";font-family:Arial;font-size:78%;" > </span><span style="font-family:Arial;">Return tartlets to oven and bake for about 5 minutes, until the meringue is golden brown.</span></p> <p class="MsoNormal" style=""><b><span style="font-family:Arial;">Additions:</span><o:p></o:p></b></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">You can make one pie or tartlets (in a tin or free-form)</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">You can compliment your pie with a sauce. For example, you can serve it with raspberry or white chocolate sauce.</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">You can use a piping bag to apply the meringue if you like.</span></p> <p class="MsoNormal" style=""><span style="font-family:Arial;">Decoration is up to you - lemon zest or fruit are totally acceptable.<br /><!--[if !supportLineBreakNewLine]--><br /><!--[endif]--></span></p> <p class="MsoNormal" style=""><span style=";font-family:Arial;font-size:10;" >Pie recipe courtesy of Wanda’s Pie in the Sky by Wanda Beaver, 2002<br />Tartlet recipe courtesy of Ripe for Dessert by David Lebovitz, 2003</span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><span style="font-family:Arial;"><o:p> </o:p></span></p>pixiehttp://www.blogger.com/profile/17755006895153936514noreply@blogger.com0tag:blogger.com,1999:blog-7964959913128814806.post-72235812834840953072008-01-30T12:10:00.000+08:002008-02-01T12:50:32.167+08:00Yule Log<span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44cgQP8PYOuJqrxy0qEiSW_HD6Rm4i2EAgQq96v-XL-A-UGn7uZsSBqIFHaEjFLOKtbIIhQXwIhDTCo53hRnCVQ_P5nv-bDCi-MeY-qg2UgJCTq1HmfrDQyjqopP_wyOQjXEY2sM31Lk/s1600-h/yule+log.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44cgQP8PYOuJqrxy0qEiSW_HD6Rm4i2EAgQq96v-XL-A-UGn7uZsSBqIFHaEjFLOKtbIIhQXwIhDTCo53hRnCVQ_P5nv-bDCi-MeY-qg2UgJCTq1HmfrDQyjqopP_wyOQjXEY2sM31Lk/s400/yule+log.jpg" alt="" id="BLOGGER_PHOTO_ID_5161118062484548882" border="0" /></a></span> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" >December’s challenge was just right for the season- A Yule Log! Lis of <a href="http://llcskitchen.blogspot.com/"><span style="text-decoration: none;">La Mia Cucina</span></a> and Ivonne of <span style=""> </span><a href="http://www.creampuffsinvenice.ca/"><span style="text-decoration: none;">Cream Puffs in Venice</span></a> selected Nick Malgieri’s Buche de Noel from <i style=""><a href="http://www.amazon.com/Perfect-Cakes-Nick-Malgieri/dp/0060198796/ref=pd_bbs_sr_4?ie=UTF8&s=books&qid=1196526217&sr=8-4"><em><span style="font-style: normal; text-decoration: none;font-family:Arial;" >Perfect Cakes</span></em></a></i> and <a href="http://www.amazon.com/Williams-Sonoma-Collection-Abigail-Johnson-Dodge/dp/0743226437/ref=sr_1_2?ie=UTF8&s=books&qid=1196526257&sr=1-2"><em><span style="text-decoration: none;font-family:Arial;" >The Williams-Sonoma Collection: Dessert</span></em></a>). A genoise sponge, free for all filling, buttercream icing and meringue or marzipan mushrooms do not make for an easy initiation.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" >I first decided on the components of my yule log- I opted for a coffee pudding filling and a chocolate flavored genoise. I figured the pudding would be a great way of using up some of the extra egg yolks.<span style=""> </span>The genoise, which I made with some trepidation turned out okay.<span style=""> </span>I think I lost a little volume while folding in the dry ingredients but it came out light enough.<span style=""> </span>Gone is my fear of genoise!<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" >While warm, I rolled up the chocolate genoise with a kitchen towel as I would do with the jelly rolls I made.<span style=""> </span>Then I attacked the butter cream.<span style=""> </span>I chose to use dark chocolate and crème de cacao instead of coffee.<span style=""> </span>I took extra care to make sure it didn’t break following all the wise advise available.<span style=""> </span>I felt though that the color was still too pale.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" >Then came one of the best parts…making the meringue mushrooms.<span style=""> </span>They are so cute that whatever fatigue I was experiencing after 6 hours dissipated once these lovely creations came out of the oven!<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" >Then came the assembly.<span style=""> </span>I filled and frosted my roll taking care to add the little branch on the top.<span style=""> </span>I still didn’t like the color of my log.<span style=""> </span>So I melted some dark chocolate and spread it on a baking sheet. I broke this into strips and then I covered up my roll and tried to make it look like bark.<span style=""> </span>I succeeded in some areas but it wasn’t as neat as I had hoped. <o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" >With all the mushrooms sticking out and the crumbly chocolate bark, I am loathe to slice this pretty cake! <o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><o:p> </o:p></span></p> <span style="font-size:100%;"><strong><span style=";font-family:Arial;color:black;" >Buche de Noel:</span></strong></span><span style=";font-family:Arial;font-size:10;" ><span style="font-size:100%;"><br /><br /><strong><u><span style="font-weight: normal;font-family:Arial;color:black;" >Plain Genoise</span></u></strong><strong><span style="font-weight: normal;font-family:Arial;color:black;" >:</span></strong><br /><br /></span><span style=";font-size:100%;color:black;" >3 large eggs</span><span style="font-size:100%;"><br /></span><span style=";font-size:100%;color:black;" >3 large egg yolks</span><span style="font-size:100%;"><br /></span><span style=";font-size:100%;color:black;" >pinch of salt</span><span style="font-size:100%;"><br /></span><span style=";font-size:100%;color:black;" >¾ cup of sugar</span><span style="font-size:100%;"><br /></span><span style=";font-size:100%;color:black;" >½ cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour)</span><span style="font-size:100%;"><br /></span><span style=";font-size:100%;color:black;" >¼ cup cornstarch</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >one (1) 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >1.Set a rack in the middle of the oven and preheat to 400 degrees F.</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >2.Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >3.Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger - it should be warm to the touch).</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >4.Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >5.While the eggs are whipping, stir together the flour and cornstarch.</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >6.Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >7.Scrape the batter into the prepared pan and smooth the top.</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >8.Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly.</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >9.While the cake is baking, begin making the buttercream.</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >10.Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.</span><span style="font-size:100%;"><br /><br /><u><span style="color:black;">Coffee Buttercream:</span></u><br /><br /></span><span style=";font-size:100%;color:black;" >4 large egg whites</span><span style="font-size:100%;"><br /></span><span style=";font-size:100%;color:black;" >1 cup sugar</span><span style="font-size:100%;"><br /></span><span style=";font-size:100%;color:black;" >24 tablespoons (3 sticks or 1-1/2 cups) unsalted butter, softened</span><span style="font-size:100%;"><br /></span><span style=";font-size:100%;color:black;" >2 tablespoons instant espresso powder</span><span style="font-size:100%;"><br /></span><span style=";font-size:100%;color:black;" >2 tablespoons rum or brandy</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >1.Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >2.Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.</span><span style="font-size:100%;"><br /><br /><br /><u><span style="color:black;">Meringue Mushrooms:</span></u><br /><br /></span><span style=";font-size:100%;color:black;" >3 large egg whites, at room temperature</span><span style="font-size:100%;"><br /></span><span style=";font-size:100%;color:black;" >¼ teaspoon cream of tartar</span><span style="font-size:100%;"><br /></span><span style=";font-size:100%;color:black;" >½ cup (3-1/2 ounces/105 g.) granulated sugar</span><span style="font-size:100%;"><br /></span><span style=";font-size:100%;color:black;" >1/3 cup (1-1/3 ounces/40 g.) icing sugar</span><span style="font-size:100%;"><br /></span><span style=";font-size:100%;color:black;" >Unsweetened cocoa powder for dusting</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >1.Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip. In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the icing sugar over the whites and, using a rubber spatula, fold in until well blended.</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >2.Scoop the mixture into the bag. On one baking sheet, pipe 48 stems, each ½ inch (12 mm.) wide at the base and tapering off to a point at the top, ¾ inch (2 cm.) tall, and spaced about ½ inch (12 mm.) apart. On the other sheet, pipe 48 mounds for the tops, each about 1-1/4 inches (3 cm.) wide and ¾ inch (2 cm.) high, also spaced ½ inch (12 mm.) apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >3.Bake until dry and firm enough to lift off the paper, 50-55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes longer. Let cool completely on the sheets.</span><span style="font-size:100%;"><br /><br /><br /><u><span style="color:black;">Marzipan Mushrooms:</span></u><br /><br /></span><span style=";font-size:100%;color:black;" >8 ounces almond paste</span><span style="font-size:100%;"><br /></span><span style=";font-size:100%;color:black;" >2 cups icing sugar</span><span style="font-size:100%;"><br /></span><span style=";font-size:100%;color:black;" >3 to 5 tablespoons light corn syrup</span><span style="font-size:100%;"><br /></span><span style=";font-size:100%;color:black;" >Cocoa powder</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >1.To make the marzipan combine the almond paste and 1 cup of the icing sugar in the bowl of an electric mixer and beat with the paddle attachment on low speed until sugar is almost absorbed.</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >2.Add the remaining 1 cup of sugar and mix until the mixture resembles fine crumbs.</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >3.Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary: the marzipan in the bowl will still appear crumbly.</span><span style="font-size:100%;"><br /><br /></span><span style=";font-size:100%;color:black;" >4.Transfer the marzipan to a work surface and knead until smooth.</span><span style="font-size:100%;"><br /></span> <!--[if !supportLineBreakNewLine]--><br /><!--[endif]--></span><span style=";font-family:Arial;font-size:100%;" ><span style="color:black;"></span> <!--[if !supportLineBreakNewLine]--> <!--[endif]--></span>pixiehttp://www.blogger.com/profile/17755006895153936514noreply@blogger.com0tag:blogger.com,1999:blog-7964959913128814806.post-1060056063400145102008-01-30T11:14:00.000+08:002008-01-30T12:19:39.549+08:00A Daring Baker Blogs<p style="font-family: arial;" class="MsoNormal"><span style="font-size:100%;">Last December, I joined an on-line baking community called the <a href="http://daringbakersblogroll.blogspot.com/">daring bakers</a>. Every month, we take on a new challenge and post our results on the same day.</span><span style=";font-size:100%;" > </span><span style="font-size:100%;">Before posting date, we discuss our triumphs and our difficulties and baking angels in the community share endless suggestions and helpful hints. </span></p> <p style="font-family: arial;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style="font-family: arial;">I’ve participated in the last two events but I was not quite up to the task of blogging. Never too late to start right?</span></span> </p>pixiehttp://www.blogger.com/profile/17755006895153936514noreply@blogger.com0